Low-temperature air-dried preserved meat and making method thereof

Abstract

The invention discloses a method for making low-temperature air-dried preserved meat, which mainly comprises the following steps of: cutting pork into blank strips, uniformly mixing a pickling material prepared according to a preset proportion with the blank strips, tumbling by using a vacuum tumbling machine, transferring into a low-temperature environment for pickling, cleaning by using warm water after the pickling is finished, draining water, and air-drying in low-temperature air-drying equipment, so as to obtain the low-temperature air-dried preserved meat. The low-temperature air-dried preserved meat is obtained. The processing technology is simple, the production period is short, energy consumption is saved, a modern processing technology is adopted, standardized production is achieved, the taste and appearance requirements of the low-temperature air-dried preserved meat are guaranteed, the product yield is increased, and production is not limited and influenced by seasons and is harmless to the environment. The invention further discloses the low-temperature air-dried preserved meat, the comprehensive quality of the low-temperature air-dried preserved meat is relatively good, nutritional ingredients are reserved to a relatively large extent, and the browning degree is low.

Description

Technical Field

[0001] The invention relates to the field of bacon making, in particular to low-temperature air-dried bacon and a making method thereof. Background Art

[0002] Bacon is a popular traditional meat product. It is made from fresh (frozen) livestock and poultry meat, which is processed by adding auxiliary materials, pickling, airing, drying or smoking. It is named because it is mostly processed in the twelfth month of the lunar calendar. Its unique flavor and color are deeply loved by consumers. The production of traditional bacon mainly relies on natural drying. This method is called "environmentally friendly bacon", which is to hang the pickled meat in a ventilated place and dehydrate it at low temperature for a long time. However, this method has obvious limitations:

[0003] 1. Environmental dependence: Naturally dried bacon is greatly affected by environmental and weather conditions, and the drying efficiency and quality are difficult to control.

[0004] 2. Hygiene and safety issues: When dried in the natural environment, meat pieces are easily mixed with impurities and are easily contaminated by microorganisms, resulting in reduced product safety.

[0005] In order to overcome the shortcomings of natural drying, hot air drying technology is widely used. Although this technology reduces the dependence on natural conditions, its high temperature treatment process can easily lead to uneven drying of the surface of meat products, loss of heat-sensitive substances, oxidation of oils and yellowing of the surface, affecting product quality and flavor. In addition, hot air drying has high energy consumption, which is not conducive to large-scale production. In addition to hot air drying technology, the drying method of bacon also includes heat pump drying technology. Heat pump drying technology uses a heat pump system to provide the heat energy required for drying, and has the advantages of high energy efficiency, uniform drying, and good product quality. However, the investment cost of heat pump drying equipment is relatively high, and the operating technology requirements are high, which limits its wide application in bacon processing. Microwave drying technology is also a common method for drying meat products. It uses microwave heating to quickly evaporate the internal moisture of meat products, and has the characteristics of fast drying speed and high efficiency. However, microwave drying can easily lead to hardening of the surface of meat products, affecting the taste and appearance of the product. Hot air and microwave combined drying technology combines the advantages of hot air drying and microwave drying, aiming to improve drying efficiency and product quality. This combined drying method can optimize the drying process, improve product quality, ensure safety and hygiene, increase drying efficiency, and reduce drying energy consumption. However, in actual applications, combined drying technology may encounter problems such as complex operation, high equipment cost, and difficulty in controlling energy consumption.

[0006] In view of the above problems, the bacon drying technology has been seeking improvements. At present, the production of bacon urgently needs a method with advanced technology, reasonable process and strong operability to solve the quality and safety problems existing in the existing technology. Summary of the invention

[0007] The invention aims to solve the quality and safety problems of traditional air-dried meat and provide a method for making low-temperature air-dried bacon with advanced technology, reasonable process and strong operability. The bacon prepared by the method not only has a unique flavor and delicious taste, but also has a long shelf life, which can meet the needs of modern consumers for high-quality meat products.

[0008] A method for preparing low-temperature air-dried bacon, the method comprising:

[0009] Cut pork into strips;

[0010] Mix edible salt, monosodium glutamate, spices, sodium nitrite and sodium D-isoascorbate in a clean container to obtain a pickling material;

[0011] Mixing the marinade with the embryo strips, putting them into a vacuum tumbling machine for tumbling, and obtaining tumbled embryo strips;

[0012] The rolled and kneaded strips are transferred to a low temperature pickling condition, and the tank is turned over regularly to obtain pickled strips;

[0013] The cured embryo strips are washed with warm water, drained on a pole, and air-dried in a low-temperature air-drying device to obtain low-temperature air-dried bacon;

[0014] The low temperature air-dried bacon is vacuum packed to obtain a low temperature air-dried bacon product. Preferably, the pork selection criteria are: fat thickness ≤ 2.5 cm, germ strip width 3.0-4.5 cm.

[0015] Preferably, the marinade formula comprises: based on the weight of the meat, 2.8-3.5% edible salt, 0.2-1% monosodium glutamate, 0.05-0.5% spices, 0.001-0.015% sodium nitrite, and 0.2% sodium D-isoascorbate.

[0016] Preferably, the setting parameters of the vacuum tumbling machine include: vacuum degree of 0.07-0.09 MPa, temperature of 0-4°C, intermittent tumbling, working for 10 minutes, stopping for 30 minutes, speed of 4-10 r / min, and total time of 3-7 hours.

[0017] Preferably, the kneaded embryo strips are transferred to low temperature conditions for pickling and the vat is turned over regularly, including: laying the kneaded embryo strips flat into the vat, stacking them neatly from top to bottom, covering and sealing, pickling at 0-12°C for 96-120 hours, and turning the vat over every 24-48 hours.

[0018] Preferably, the pickled embryo strips are washed with warm water, drained on a pole, and air-dried in a low-temperature air-drying device, including: rinsing the pickled embryo strips with water at a temperature of 35 to 45° C. for 8 to 12 seconds to remove surface floating oil and debris, and then transferring them to the low-temperature air-drying device for air-drying.

[0019] Preferably, the low-temperature air-drying equipment adopts fully automatic segmented cold air circulation drying, and the parameter settings of the low-temperature air-drying equipment during the low-temperature air-drying process include: in the first stage, the temperature of the drying chamber is controlled at 15-18°C, the relative humidity is 70%-80%, the wind speed is 5-10m / s, and the cold air circulation drying is 6-10 hours; in the second stage, the temperature of the drying chamber is controlled at 12-15°C, the relative humidity is 50%-60%, the wind speed is 5-10m / s, and the cold air circulation drying is 18-20 hours; in the third stage, the temperature of the drying chamber is controlled at 8-12°C, the relative humidity is 40%-50%, the wind speed is 5-10m / s, and the cold air circulation drying is 20-24 hours.

[0020] A low-temperature air-dried bacon, the bacon is made by the above-mentioned making method.

[0021] The intermittent vacuum rolling and kneading rapid pickling technology adopted by the method of the present invention not only improves the pickling efficiency, but also shortens the pickling cycle, so that the meat evenly absorbs the pickling liquid, improves the binding force of the meat and the elasticity of the product; the cold air circulation drying process adopted by the method of the present invention is fully automated, automatically controls temperature, humidity and wind speed, and adopts circulating wind for drying. The humid air passes through the low-temperature condenser and is sent to the drying room with a certain air volume and wind speed. When the dry air passes through the bacon to be dried, it absorbs the moisture on the surface of the bacon and becomes wet air, and then returns to the condenser for dehumidification. This cycle is repeated to achieve the purpose of drying the bacon. The sodium D-isoascorbate in the ingredients of the low-temperature air-dried bacon of the present invention has an antioxidant effect. On the one hand, it can increase the unique fragrance of the product, and on the other hand, it can effectively solve the defect of the oily smell of the wind-blown bacon, effectively increase the shelf life of the product, and the equipment required for making the low-temperature air-dried bacon is highly operable and easy to mass produce. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0023] Figure 1 The present invention is a schematic diagram of a process for preparing low-temperature air-dried bacon in one embodiment of the present invention. DETAILED DESCRIPTION

[0024] In order to better understand the above technical solution, exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. Although exemplary embodiments of the present disclosure are shown in the accompanying drawings, it should be understood that the present disclosure can be implemented in various forms and should not be limited by the embodiments described herein. On the contrary, these embodiments are provided to enable a more thorough understanding of the present disclosure and to fully convey the scope of the present disclosure to those skilled in the art.

[0025] It should be understood that the specific embodiments described herein are only used to explain the present invention, and are not used to limit the present invention.

[0026] like Figure 1 The present invention provides a method for preparing low-temperature air-dried bacon, the method comprising the following steps:

[0027] S101 Raw material segmentation:

[0028] Cut the pork into strips of appropriate width.

[0029] Specifically, the pork is deboned and repeatedly washed to remove blood, and then water is controlled after washing to remove excess water from the surface of the pork. The pork after water control is cut into strips for later pickling and drying. The pork is preferably pork hind leg meat, and the selection criteria of the pork are: fat thickness ≤ 2.5 cm, strip width 3.0-4.5 cm (fat thickness is too high to easily affect the pickling effect, and too much oil is produced during pickling; strip width is too narrow to retain the shape; too wide width will make the pickling tasteless). S102 Preparation of marinade:

[0030] Weigh edible salt, monosodium glutamate, spices, sodium nitrite, and sodium D-isoascorbate and mix them evenly according to a proportion to obtain a pickling material. The pickling material is calculated by weight percentage of pork as follows: edible salt 2.8-3.5%, monosodium glutamate 0.2-1%, spices 0.05-0.5%, sodium nitrite 0.001-0.015%, and sodium D-isoascorbate 0.2%.

[0031] S103 tumbling treatment:

[0032] The marinade is mixed with the embryo strips and put into a vacuum tumbling machine for intermittent tumbling.

[0033] Specifically, the vacuum degree of the vacuum tumbling machine is 0.07-0.09Mpa, the temperature is 0-4°C, the working time is 10 minutes, the stopping time is 30 minutes, the speed is 4-10r / min, and the total time is 3-7 hours. S104 Marinating treatment:

[0034] The kneaded embryo strips are transferred to a low temperature environment for pickling, and the vat is turned over regularly.

[0035] Specifically, the pickling temperature is 0-12°C, the pickling time is 96-120 hours, and the tank is turned over every 24-48 hours.

[0036] S105 low temperature air drying treatment:

[0037] Wash the pickled embryo strips with warm water, drain on a pole, and air-dry in a low-temperature air-drying device.

[0038] Specifically, rinse the pickled embryo strips, the rinsing water temperature is 35-45°C, and the rinsing time is 8-12s. Set the low-temperature air drying equipment parameters: in the first stage, the temperature of the drying chamber is controlled at 15-18°C, the relative humidity is 70%-80%, the wind speed is 5-10m / s, and the cold air circulation drying is 6-10 hours; in the second stage, the temperature of the drying chamber is controlled at 12-15°C, the relative humidity is 50%-60%, the wind speed is 5-10m / s, and the cold air circulation drying is 18-20 hours. In the third stage, the temperature of the drying chamber is controlled at 8-12°C, the relative humidity is 40%-50%, the wind speed is 5-10m / s, and the cold air circulation drying is 20-24 hours.

[0039] S106 packaging treatment:

[0040] The low-temperature air-dried bacon is vacuum packed.

[0041] Specifically, the bacon that has been air-dried at low temperature is packaged in the form of vacuum packaging. The physical, chemical, biological and other aspects of the low-temperature air-dried bacon can be prevented from deteriorating in quality or the speed of quality deterioration can be slowed down, thereby extending the shelf life of the low-temperature air-dried bacon, ensuring the deliciousness of the low-temperature air-dried bacon, and enhancing the value of the low-temperature air-dried bacon. The present invention adopts intermittent vacuum rolling and kneading rapid pickling technology, which can improve the efficiency of pickling, shorten the pickling cycle, and make the meat absorb the pickling liquid evenly, thereby improving the binding force of the meat and the elasticity of the product; the cold air circulation drying process is fully automated, and the temperature, humidity and wind speed are automatically controlled. Circulating air is used for drying. The humid air passes through the low-temperature condenser and is sent to the drying room with a certain air volume and wind speed. When the dry air passes through the bacon to be dried, it absorbs the moisture on the surface of the bacon and becomes wet air, and then returns to the condenser for dehumidification. This cycle is repeated to achieve the purpose of drying the bacon.

[0042] The present invention also provides low-temperature air-dried bacon, which is made by the above-mentioned making method.

[0043] The low-temperature air-dried bacon produced by the embodiment of the present invention has a strong flavor, is evenly flavored, and has uniform dryness and humidity inside and outside the bacon, ensuring that the low-temperature air-dried bacon has a good taste. The sodium D-isoascorbate in the product ingredients has an antioxidant effect, which can increase the unique fragrance of the product on the one hand, and can effectively solve the defect of the oily smell of the wind-blown bacon on the other hand, and effectively increase the shelf life of the product; the equipment required for the production of low-temperature air-dried bacon by the present invention is highly operable and easy to mass produce.

[0044] Example 1

[0045] S101 Raw material segmentation:

[0046] Cut the pork hind leg meat into strips of appropriate width (meat from other parts of the pig can also be used as long as the quality does not affect the final product).

[0047] Debone the pork hind leg and wash it repeatedly to remove blood. After washing, control the water to remove excess water on the surface of the pork. Cut the pork after water control into strips with a width of 3.5 cm to obtain strips (pork strips with a width of 3.0-4.5 cm can enhance the pickling effect while ensuring the taste, and the drying effect can be improved).

[0048] S102 Preparation of marinade:

[0049] Weigh edible salt, monosodium glutamate, spices, sodium nitrite and sodium D-isoascorbate according to a proportion and mix them evenly to obtain a pickling material.

[0050] Calculated by weight percentage of pork, 3.2% of edible salt, 0.5% of monosodium glutamate, 0.1% of spices, 0.010% of sodium nitrite and 0.2% of sodium D-isoascorbate are mixed evenly to obtain a pickling material.

[0051] S103 tumbling treatment:

[0052] The marinade is mixed with the embryo strips and put into a vacuum tumbling machine for intermittent tumbling.

[0053] After the marinade and the embryo strips are mixed evenly, they are put into a vacuum tumbling machine for intermittent tumbling. The vacuum degree of the tumbling machine is set to 0.08Mpa, the temperature is 2°C, the working time is 10min, the stopping time is 30min, the speed is 6r / min, the total time is 5h, and the tumbled embryo strips are obtained after the tumbling is completed.

[0054] S104 pickling treatment:

[0055] Transfer the rolled and kneaded strips to low temperature conditions for pickling, turning the tank regularly.

[0056] Spread the rolled embryo strips flat into the jar, stack them neatly from top to bottom, cover and seal, marinate at 8°C for 108 hours, and turn the jar over every 36 hours.

[0057] S105 low temperature air drying treatment:

[0058] Wash the pickled embryo strips with warm water, drain on a pole, and air-dry in a low-temperature air-drying device.

[0059] The pickled strips were washed with water at 40°C for 10 seconds, and the floating oil and debris on the surface were washed off and then transferred to the low-temperature air drying equipment for air drying. The parameters of the low-temperature air drying equipment were set as follows: in the first stage, the temperature of the drying chamber was controlled at 16°C, the relative humidity was 75%, the wind speed was 8m / s, and the cold air circulation drying was performed for 8 hours; in the second stage, the temperature of the drying chamber was controlled at 13°C, the relative humidity was 55%, the wind speed was 8m / s, and the cold air circulation drying was performed for 19 hours. In the third stage, the temperature of the drying chamber was controlled at 10°C, the relative humidity was 45%, the wind speed was 8m / s, and the cold air circulation drying was performed for 22 hours, and finally the low-temperature air-dried bacon was obtained.

[0060] S106 packaging treatment:

[0061] The low-temperature air-dried bacon is vacuum packed.

[0062] The low-temperature air-dried bacon is packaged in the form of vacuum packaging to obtain a low-temperature air-dried bacon product.

[0063] Example 2

[0064] S101 Raw material segmentation:

[0065] Cut the pork hind leg meat into strips of appropriate width (meat from other parts of the pig can also be used as long as the quality does not affect the final product).

[0066] Debone the pork hind leg and wash it repeatedly to remove blood. After washing, control the water to remove excess water on the surface of the pork. Cut the pork after water control into strips with a width of 3.0 cm to obtain strips (pork strips with a width of 3.0-4.5 cm can enhance the pickling effect while ensuring the taste, and the drying effect can be improved).

[0067] S102 Preparation of marinade:

[0068] Weigh edible salt, monosodium glutamate, spices, sodium nitrite and sodium D-isoascorbate according to a proportion and mix them evenly to obtain a pickling material.

[0069] Calculated by weight percentage of pork, 2.8% edible salt, 0.2% monosodium glutamate, 0.05% spice, 0.001% sodium nitrite and 0.2% sodium D-isoascorbate are mixed evenly to obtain a pickling material.

[0070] S103 tumbling treatment:

[0071] The marinade is mixed with the embryo strips and put into a vacuum tumbling machine for intermittent tumbling.

[0072] After the marinade and the embryo strips are mixed evenly, they are put into a vacuum tumbling machine for intermittent tumbling. The vacuum degree of the tumbling machine is set to 0.07Mpa, the temperature is 0℃, the working time is 10min, the stopping time is 30min, the speed is 4r / min, and the total time is 3h. After the tumbling is completed, the tumbled embryo strips are obtained.

[0073] S104 pickling treatment:

[0074] Transfer the rolled and kneaded strips to low temperature conditions for pickling, turning the tank regularly.

[0075] Lay the rolled embryo strips flat into the jar, stack them neatly from top to bottom, cover and seal, marinate at 0℃ for 96 hours, and turn the jar over every 24 hours.

[0076] S105 low temperature air drying treatment:

[0077] Wash the pickled embryo strips with warm water, drain on a pole, and air-dry in a low-temperature air-drying device.

[0078] The pickled strips were washed with water at a temperature of 35°C for 8 seconds, and the floating oil and debris on the surface were washed off and then transferred to the low-temperature air drying equipment for air drying. The parameters of the low-temperature air drying equipment were set as follows: in the first stage, the temperature of the drying chamber was controlled at 15°C, the relative humidity was 70%, the wind speed was 5m / s, and the cold air circulation drying was performed for 6 hours; in the second stage, the temperature of the drying chamber was controlled at 12°C, the relative humidity was 50%, the wind speed was 5m / s, and the cold air circulation drying was performed for 18 hours. In the third stage, the temperature of the drying chamber was controlled at 8°C, the relative humidity was 40%, the wind speed was 5m / s, and the cold air circulation drying was performed for 20 hours, and finally the low-temperature air-dried bacon was obtained.

[0079] S106 packaging treatment:

[0080] The low-temperature air-dried bacon is vacuum packed.

[0081] The low-temperature air-dried bacon is packaged in the form of vacuum packaging to obtain a low-temperature air-dried bacon product.

[0082] Example 3

[0083] S101 Raw material segmentation:

[0084] Cut the pork hind leg meat into strips of appropriate width (meat from other parts of the pig can also be used as long as the quality does not affect the final product).

[0085] Debone the pork hind leg and wash it repeatedly to remove blood. After washing, drain the water to remove excess water on the surface of the pork. Cut the pork after draining the water into strips with a width of 4.5 cm to obtain strips (pork strips with a width of 3.0-4.5 cm can enhance the pickling effect while ensuring the taste, and the drying effect can be improved).

[0086] S102 Preparation of marinade:

[0087] Weigh edible salt, monosodium glutamate, spices, sodium nitrite and sodium D-isoascorbate according to a proportion and mix them evenly to obtain a pickling material.

[0088] Calculated by weight percentage of pork, 3.5% of edible salt, 1% of monosodium glutamate, 0.5% of spices, 0.015% of sodium nitrite and 0.2% of sodium D-isoascorbate are mixed evenly to obtain a pickling material.

[0089] S103 tumbling treatment:

[0090] The marinade is mixed with the embryo strips and put into a vacuum tumbling machine for intermittent tumbling.

[0091] After the marinade and the embryo strips are mixed evenly, they are put into a vacuum tumbling machine for intermittent tumbling. The vacuum degree of the tumbling machine is set to 0.09Mpa, the temperature is 4°C, the working time is 10min, the stopping time is 30min, the speed is 10r / min, and the total time is 7h. After the tumbling is completed, the tumbled embryo strips are obtained.

[0092] S104 pickling treatment:

[0093] Transfer the rolled and kneaded strips to low temperature conditions for pickling, turning the tank regularly.

[0094] Spread the rolled embryo strips flat into the jar, stack them neatly from top to bottom, cover and seal, marinate at 12°C for 120 hours, and turn the jar over every 48 hours.

[0095] S105 low temperature air drying treatment:

[0096] Wash the pickled embryo strips with warm water, drain on a pole, and air-dry in a low-temperature air-drying device.

[0097] The pickled strips were washed with water at a temperature of 45°C for 12 seconds, and the floating oil and debris on the surface were washed off and then transferred to the low-temperature air drying equipment for air drying. The parameters of the low-temperature air drying equipment were set as follows: in the first stage, the temperature of the drying chamber was controlled at 18°C, the relative humidity was 80%, the wind speed was 10m / s, and the cold air circulation drying was carried out for 10 hours; in the second stage, the temperature of the drying chamber was controlled at 15°C, the relative humidity was 60%, the wind speed was 10m / s, and the cold air circulation drying was carried out for 20 hours. In the third stage, the temperature of the drying chamber was controlled at 12°C, the relative humidity was 50%, the wind speed was 10m / s, and the cold air circulation drying was carried out for 24 hours, and finally the low-temperature air-dried bacon was obtained.

[0098] S106 packaging treatment:

[0099] The low-temperature air-dried bacon is vacuum packed.

[0100] The low-temperature air-dried bacon is packaged in the form of vacuum packaging to obtain a low-temperature air-dried bacon product.

[0101] Comparative Example 1: Preparation of bacon by natural air drying

[0102] S201 Raw material segmentation:

[0103] Cut the pork hind leg into strips of appropriate width.

[0104] The pork hind legs are deboned and repeatedly washed to remove blood. After washing, water control is performed to remove excess water on the surface of the pork. The pork after water control is cut into embryonic strips with a width of 3.5 cm to obtain embryonic strips.

[0105] S202 Preparation of marinade:

[0106] Weigh edible salt, monosodium glutamate, spices, sodium nitrite and sodium D-isoascorbate according to a proportion and mix them evenly to obtain a pickling material.

[0107] Calculated by weight percentage of pork, 3.2% of edible salt, 0.5% of monosodium glutamate, 0.1% of spices, 0.01% of sodium nitrite and 0.2% of sodium D-isoascorbate are mixed evenly to obtain a pickling material.

[0108] S203 pickling treatment:

[0109] After evenly mixing the marinade with the embryo strips, spread the embryo strips flat into the jar, stack them neatly from top to bottom, cover and seal, and marinate in a natural environment. The marinating time is 108 hours, and the jar should be turned over in time according to weather conditions.

[0110] S204 natural air drying treatment:

[0111] Hang the pickled embryo strips in a well-ventilated, cool place to dry naturally.

[0112] The pickled strips are hung in a well-ventilated, cool place away from direct sunlight. The natural drying time is adjusted according to climatic conditions and the degree of dryness, usually taking 7 to 15 days, until the surface of the meat strips is dry and the meat is firm.

[0113] Comparative Example 2: Preparation of bacon by hot air drying

[0114] Hot air drying method:

[0115] S301 raw material division:

[0116] Cut the pork hind leg into strips of appropriate width.

[0117] The pork hind legs are deboned and repeatedly washed to remove blood. After washing, water control is performed to remove excess water on the surface of the pork. The pork after water control is cut into embryonic strips with a width of 3.5 cm to obtain embryonic strips.

[0118] S302 Preparation of marinade:

[0119] Weigh edible salt, monosodium glutamate, spices, sodium nitrite and sodium D-isoascorbate according to a proportion and mix them evenly to obtain a pickling material.

[0120] Calculated by weight percentage of pork, 3.2% of edible salt, 0.5% of monosodium glutamate, 0.1% of spices, 0.01% of sodium nitrite and 0.2% of sodium D-isoascorbate are mixed evenly to obtain a pickling material.

[0121] S303 pickling treatment:

[0122] After mixing the marinade and the embryo strips evenly, spread the embryo strips flat into the jar, stack them neatly from top to bottom, cover and seal, and marinate at 8°C for 108 hours, turning the jar over every 36 hours.

[0123] S304 hot air drying treatment:

[0124] The pickled embryo strips are placed in a hot air drying device for drying.

[0125] The marinated strips are placed in a hot air drying device, and the temperature of the drying chamber is set at 60°C to 70°C, the wind speed is 3m / s, and the drying time is 8 hours, until the surface of the strips is dry and the meat is firm. The temperature of the strips needs to be monitored during the drying process to avoid excessively high temperatures that may cause the meat to become hard or nutrients to be lost.

[0126] Finally, the peroxide value and moisture content of the finished products of Examples 1-3 and Comparative Examples 1-2 were measured, and a sensory evaluation was performed. The results are shown in Table 1.

[0127] Table 1 Characteristic value determination of the finished products of each comparative example and embodiment

[0128]

[0129] According to the data in Table 1, the moisture content and peroxide value of bacon produced by low-temperature air drying are low, with the moisture content ranging from 36.5g / 100g to 36.7g / 100g, and the peroxide value ranging from 0.045g / 100g to 0.048g / 100g, which reflects the high efficiency of this method in controlling moisture and reducing oil oxidation, which is crucial for improving the shelf life and food safety of bacon. At the same time, the low-temperature air drying method also performed well in sensory evaluation, especially in the tissue state, which received a high score of 9.4 to 9.5, indicating that it has obvious advantages in maintaining the flavor and taste of meat products. In contrast, the natural air drying method and the hot air drying method have higher moisture content and peroxide value, especially in the hot air drying method, the moisture content is as high as 41.9g / 100g and the peroxide value reaches 0.13g / 100g, which may have an adverse effect on the stability and shelf life of the product. In terms of sensory scores, the scores of natural air drying and hot air drying were relatively low, especially in flavor and texture state, which suggested that high temperature and natural environment may have a negative impact on the sensory quality of meat products.

[0130] In general, the low-temperature air drying method is not only effective in reducing moisture and peroxide value, but also has a higher evaluation in terms of sensory quality, effectively making up for the shortcomings of natural air drying and hot air drying, and providing a more superior bacon processing technology. This method not only maintains the nutrition and flavor of meat products by precisely controlling the drying conditions, but also improves the market competitiveness of the products.

[0131] The invention has a simple processing technology and a short production cycle, saves energy consumption, adopts modern processing technology, realizes standardized production, ensures the taste and appearance requirements of low-temperature air-dried bacon, greatly improves the product yield, and the production is not restricted or affected by seasons and is harmless to the environment.

[0132] The technical features of the above embodiments may be combined arbitrarily. To make the description concise, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0133] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the invention patent. It should be pointed out that for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be based on the attached claims.

Claims

1. A method for preparing low-temperature air-dried bacon, characterized in that: The method comprises: Cut pork into strips; Mix edible salt, monosodium glutamate, spices, sodium nitrite and sodium D-isoascorbate in a clean container to obtain a pickling material; Mixing the marinade with the embryo strips, putting them into a vacuum tumbling machine for tumbling, and obtaining tumbled embryo strips; The rolled and kneaded strips are transferred to a low temperature pickling condition, and the tank is turned over regularly to obtain pickled strips; The cured embryo strips are washed with warm water, drained on a pole, and air-dried in a low-temperature air-drying device to obtain low-temperature air-dried bacon; The low-temperature air-dried bacon is vacuum-packed to obtain a low-temperature air-dried bacon finished product.

2. The method according to claim 1, characterized in that: The pork selection criteria are: fat thickness ≤ 2.5 cm, germ strip width 3.0-4.5 cm.

3. The method according to claim 1, characterized in that: The marinade formula comprises: based on the weight of the meat, 2.8-3.5% of edible salt, 0.2-1% of monosodium glutamate, 0.05-0.5% of spices, 0.001-0.015% of sodium nitrite and 0.2% of sodium D-isoascorbate.

4. The method according to claim 1, characterized in that: The setting parameters of the vacuum tumbling machine include: vacuum degree of 0.07-0.09 MPa, temperature of 0-4° C., intermittent tumbling, working for 10 minutes, stopping for 30 minutes, rotation speed of 4-10 r / min, and total time of 3-7 hours.

5. The method according to claim 1, characterized in that: The kneaded embryo strips are transferred to a low temperature condition for pickling and the tank is turned over regularly, including: Spread the rolled embryo strips flat into the jar, stack them neatly from top to bottom, cover and seal, marinate at 0-12℃ for 96-120h, and turn the jar over every 24-48h.

6. The method according to claim 1, characterized in that: The pickled embryo strips are washed with warm water, drained on a pole, and air-dried in a low-temperature air-drying device, including: The pickled embryo strips are rinsed with water at a temperature of 35 to 45°C for 8 to 12 seconds to remove floating oil and debris on the surface, and then transferred to a low-temperature air-drying device for air-drying.

7. The manufacturing method according to claim 1, characterized in that: The low-temperature air-drying equipment adopts fully automatic segmented cold air circulation drying. The parameter settings of the low-temperature air-drying equipment during the low-temperature air-drying process include: in the first stage, the temperature of the drying chamber is controlled at 15-18°C, the relative humidity is 70%-80%, the wind speed is 5-10m / s, and the cold air circulation drying is 6-10 hours; in the second stage, the temperature of the drying chamber is controlled at 12-15°C, the relative humidity is 50%-60%, the wind speed is 5-10m / s, and the cold air circulation drying is 18-20 hours; in the third stage, the temperature of the drying chamber is controlled at 8-12°C, the relative humidity is 40%-50%, the wind speed is 5-10m / s, and the cold air circulation drying is 20-24 hours.

8. A low-temperature air-dried bacon, characterized in that: The bacon is made by the production method described in any one of claims 1 to 7.

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