Making method of low-salt smoked preserved meat

Abstract

The invention discloses a preparation method of low-salt smoked preserved meat, which comprises the following steps: material selection, cutting, pickling and baking, and pickling materials comprise low sodium salt, white sugar, monosodium glutamate, spices and sodium nitrite. The edible salt used in the invention is low-sodium salt, the low-sodium salt takes iodized salt as a raw material, and about 15-30% of potassium chloride is added, so that the balance state of sodium and potassium in the body is improved, and hypertension is prevented. After the spices are boiled to be tasty, the preserved meat is pickled by adopting the spice water in combination with an intermittent vacuum rolling and kneading pickling technology, so that the flavor of the preserved meat is richer, and the pickling period of the preserved meat is shortened. According to the invention, the modern hot air drying process is combined with the traditional smoking process, so that the production cycle of the traditional smoked preserved meat is greatly shortened, and the production efficiency is improved. The invention also discloses low-salt smoked preserved meat, and compared with traditional smoked preserved meat, the prepared low-salt smoked preserved meat is low in salt content, rich in smoked flavor, short in production period and high in production efficiency.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for making low-salt smoked bacon. Background Art

[0002] Bacon refers to salted meat or cured meat products made from fresh (frozen) livestock and poultry meat, with the addition of auxiliary materials, and processed by pickling, drying, drying or smoking. Because it is mostly processed in the twelfth month of the lunar calendar, it is called "bacon". Bacon is a cured meat product stored for a long time in winter in southern my country. It has a unique flavor, rich bacon aroma, bright color, and a long shelf life. Some products have a shelf life of up to 8 to 12 months. Therefore, it has long been popular among consumers.

[0003] The traditional method of making smoked bacon is to cut the meat into long strips, add salt, pepper, five-spice powder, etc., mix well, and put it into a large vat for pickling. After pickling for 5 to 7 days, take out the meat and hang it on the kang for smoking and roasting for 30 to 60 days. The bacon made in this way has reddish-yellow skin, wax-like fat, brown-red meat, salty and palatable, rich smoked aroma, and is not greasy. The production cycle of traditional smoked bacon is long, and the salt content is high, generally 8% to 12%.

[0004] Modern medical research shows that long-term excessive intake of salt can lead to cardiovascular diseases such as hypertension and increase the burden on the kidneys. In recent years, the incidence of hypertension in my country has gradually increased. Guangdong people have a low salt intake in their daily lives, and their incidence of hypertension is only 3.5%; for northerners with a higher salt intake, the incidence of hypertension has increased significantly. Today, as people's health awareness has generally improved, this will undoubtedly affect consumers' desire to buy and consume traditional Chinese cured meat products and reduce their market competitiveness. Therefore, reducing the amount of salt added to traditional cured meat will become the focus of future development of traditional cured meat.

[0005] The above contents are only used to assist in understanding the technical solution of the present invention and do not constitute an admission that the above contents are prior art. Summary of the invention

[0006] The main purpose of the invention is to solve the problem of high salt content in traditional smoked bacon.

[0007] The invention provides a method for preparing low-salt smoked bacon. The production cycle of the smoked bacon obtained by the method is greatly shortened, the salt content of the finished smoked bacon can be effectively reduced, and the flavor and taste of the bacon can be maintained.

[0008] A method for making low-salt smoked bacon, the method comprising:

[0009] The pork is used as embryo material and cut into embryo strips with a width of 6.0 to 7.0 cm;

[0010] Mix the spices according to the preset ratio, add the spices to water, heat to 95°C and boil for 1.5 hours, filter to obtain the spice water, and place in a cooling room for later use;

[0011] Putting the embryo strips, compound pickling material and spice water into a vacuum tumbling machine to obtain tumbled embryo strips;

[0012] Put the rolled and kneaded embryo strips into a pickling room at 0-8°C for 72 hours to obtain pickled embryo strips;

[0013] The pickled embryo strips are washed with warm water, drained on a bar, and pushed into a fully automatic temperature and humidity controlled hot air drying cabinet for drying to obtain dried embryo strips;

[0014] The dried embryo strips are smoked with smoked materials at 40-45° C. and 40-50% relative humidity to obtain low-salt smoked bacon;

[0015] The compound pickling material comprises low sodium salt.

[0016] Preferably, the spices include: based on 100 kg of pork embryo strips, 0.05-0.075 kg of cinnamon, 0.02-0.03 kg of tsaoko, 0.1-0.2 kg of dried chili pepper, 0.05-0.08 kg of prickly ash, 0.05-0.2 kg of dried ginger, 0.03-0.045 kg of fennel, 0.04-0.05 kg of nutmeg, 0.03-0.05 kg of bay leaf, 0.02-0.03 kg of angelica, and 0.01-0.015 kg of cloves;

[0017] The amount of water added is 15-25 kg based on 100 kg of pork embryo strips.

[0018] Preferably, the compound marinade comprises:

[0019] Based on 100kg of pork embryo strips, low-sodium salt is 3.2-4.2kg, white wine is 1.0-2.5kg, white sugar is 1.0-3.0kg, and MSG is 0.4-0.8kg.

[0020] Preferably, the pork embryo strips, the composite marinade and the spice water are put into a vacuum tumbling machine, and the amount of the spice water added is: based on 100 kg of pork embryo strips, 10 to 20 kg of the spice water is added.

[0021] Preferably, the parameter settings of the vacuum tumbling machine include: a rotation speed of 3 to 6 r / min, intermittent tumbling, rotating for 20 minutes, stopping for 10 minutes, and a total of 2 to 5 cycles.

[0022] Preferably, the vacuum tumbling machine adopts a breathing tumbling function.

[0023] Preferably, the pickled embryo strips are washed with warm water, drained on a bar, and pushed into a hot air drying cabinet with full automatic temperature and humidity control for drying, including:

[0024] After washing the pickled embryo strips with warm water at 40-45°C, drain them on the bar, and push them into a hot air drying cabinet with automatic temperature and humidity control. The drying is divided into four stages. In the first stage, the temperature is set at 58-63°C, the humidity is controlled at 70-60%, and the time is 4-6 hours; in the second stage, the temperature is set at 50-55°C, the humidity is controlled at 50-60%, and the time is 2-8 hours; in the third stage, the fan is turned off and the cabinet door is opened for 3-6 hours; in the fourth stage, the temperature is set at 45-50°C, the humidity is controlled at 40-50%, and the time is 6-10 hours.

[0025] Preferably, the smoking materials include: alpine hardwood, rice husks and sawdust.

[0026] Preferably, the composite marinade comprises low sodium salt, which is a mixture of edible salt and potassium chloride, wherein the potassium chloride accounts for 15% to 30%.

[0027] A low-salt smoked bacon, which is made by the above-mentioned production method.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] 1) The present invention uses low-sodium salt for pickling without increasing the usage of low-sodium salt, and partially replaces sodium chloride with potassium chloride, thereby indirectly reducing the usage of sodium chloride. The finished bacon has no peculiar smell, and the saltiness of the bacon is reduced on the basis of ensuring the original flavor of the bacon.

[0030] 2) The present invention boils natural spices into an aqueous solution and combines it with the breathing tumbling and kneading technology, thereby increasing the aroma of the bacon, adopts a vacuum tumbling and kneading breathing mode, promotes the combination of auxiliary materials and meat embryos, and shortens the pickling period of the product.

[0031] 3) The present invention adopts hot air drying followed by low-temperature smoking, which not only maintains the smoked flavor of traditional smoked bacon, but also shortens the baking cycle of the product and improves production efficiency.

[0032] 4) The process of the invention is simple, and the production cycle is shorter than that of traditional smoked bacon, and is suitable for large-scale production. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] In order to more clearly illustrate the technical solution of this embodiment, the drawings required for use in the embodiment will be 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 paying creative work.

[0034] Figure 1 The present invention is a schematic diagram of the production process of low-salt smoked bacon according to an embodiment of the present invention. DETAILED DESCRIPTION

[0035] 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.

[0036] 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.

[0037] Example 1

[0038] S101 uses pork as embryo material and cuts it into embryo strips with a width of 6.0 to 7.0 cm.

[0039] Select bone-in middle meat that complies with GB 2707-2016, thaw and debone it, and then germinate it. Use the pork as the germ material and cut it into germ strips with a width of 6.0 cm.

[0040] S102: Mix the spices according to the preset ratio, add the spices to the water, heat to 95°C and boil for 1.5 hours, filter to obtain the spice water, and place it in the cooling room for later use.

[0041] Based on 100kg of embryo strips, mix 0.05kg of cinnamon, 0.02kg of grass fruit, 0.1kg of dried chili, 0.05kg of pepper, 0.05kg of dried ginger, 0.03kg of fennel, 0.04kg of nutmeg, 0.03kg of bay leaf, 0.02kg of angelica, and 0.01kg of cloves with 15kg of water to obtain a spice bag. Put the spice bag in a sandwich pot, quickly heat to 100℃, keep at 95℃ for 1.5 hours, cool naturally, filter out the spice water, and put it in a 0℃ cooling room for later use.

[0042] S103: putting the embryo strips, compound pickling material and spice water into a vacuum tumbling machine to obtain the tumbled embryo strips.

[0043] Taking 100 kg of embryo strips as the basis, 3.2 kg of low sodium salt (of which potassium chloride accounts for 15%), 1.0 kg of white wine, 1.0 kg of white sugar and 0.4 kg of monosodium glutamate are mixed to obtain a composite marinade. The embryo strips and the composite marinade in S101 and 10 kg of spice water in S102 are put into a vacuum tumbling machine, and tumbled intermittently at a speed of 3 r / min, rotating for 20 minutes and stopping for 10 minutes, for a total of 2 cycles, to obtain the tumbled embryo strips.

[0044] S104: Place the rolled and kneaded embryo strips in a pickling room at 0-8°C for 72 hours to obtain pickled embryo strips.

[0045] Put the rolled and kneaded embryo strips into a pickling room at 0°C and pickle for 72 hours. Turn the tank over every 24 hours to obtain the pickled embryo strips.

[0046] S105 washes the pickled embryo strips with warm water, drains them on a bar, and pushes them into a fully automatic hot air drying cabinet with temperature and humidity control for drying to obtain dried embryo strips.

[0047] The pickled embryo strips are washed with 40℃ warm water, drained on the bar, and pushed into a fully automatic temperature and humidity controlled hot air drying cabinet for drying. The parameters of the hot air drying cabinet are set as follows: the first stage is 58℃, humidity control is 70%, and the time is 4 hours; the second stage is 50℃, humidity control is 50%, and the time is 2 hours; the third stage is to turn off the fan and open the cabinet door for 3 hours; the fourth stage is 45℃, humidity control is 40%, and the time is 6 hours.

[0048] S106 The dried embryo strips are smoked with smoked materials at 40-45°C and 40-50% relative humidity to obtain low-salt smoked bacon

[0049] The dried embryo strips are smoked using alpine hardwood, rice husks and sawdust as smoking materials, and are smoked for 110 hours at 40° C. and 40% relative humidity to obtain low-salt smoked bacon.

[0050] Example 2

[0051] S101 uses pork as embryo material and cuts it into embryo strips with a width of 6.0 to 7.0 cm.

[0052] Select the bone-in square meat of GB 2707-2016, thaw and debone it, and then germinate it. Use the pork as the germ material and cut it into germ strips with a width of 6.5 cm.

[0053] S102: Mix the spices according to the preset ratio, add the spices to the water, heat to 95°C and boil for 1.5 hours, filter to obtain the spice water, and place it in the cooling room for later use.

[0054] Based on 100kg of embryo strips, mix 0.006kg of cinnamon, 0.025kg of tsaoko, 0.15kg of dried chili, 0.06kg of Sichuan pepper, 0.1kg of dried ginger, 0.04kg of fennel, 0.045kg of nutmeg, 0.04kg of bay leaf, 0.025kg of angelica, and 0.013kg of cloves with 20kg of water to obtain a spice bag. Put the spice bag in a sandwich pot, quickly heat to 100℃, keep at 95℃ for 1.5 hours, cool naturally, filter out the spice water, and put it in a 2℃ cooling room for later use.

[0055] S103: putting the embryo strips, compound pickling material and spice water into a vacuum tumbling machine to obtain the tumbled embryo strips.

[0056] Taking 100 kg of embryo strips as the basis, 3.8 kg of low sodium salt (of which potassium chloride accounts for 20%), 1.5 kg of white wine, 2.0 kg of white sugar and 0.6 kg of monosodium glutamate are mixed to obtain a composite marinade. The embryo strips and the composite marinade in S101 and 15 kg of spice water in S102 are put into a vacuum tumbling machine, and tumbled intermittently at a speed of 5 r / min, rotating for 20 minutes and stopping for 10 minutes, for a total of 4 cycles, to obtain the tumbled embryo strips.

[0057] S104: Place the rolled and kneaded embryo strips in a pickling room at 0-8°C for 72 hours to obtain pickled embryo strips.

[0058] The tumbled embryo strips are placed in a 4°C pickling room for 72 hours, and the tank needs to be turned over every 24 hours to obtain the pickled embryo strips.

[0059] S105 washes the pickled embryo strips with warm water, drains them on a bar, and pushes them into a fully automatic hot air drying cabinet with temperature and humidity control for drying to obtain dried embryo strips.

[0060] The pickled embryo strips are washed with 42°C warm water, drained on the bar, and pushed into a fully automatic temperature and humidity controlled hot air drying cabinet for drying. The parameters of the hot air drying cabinet are set as follows: the first stage is 60°C, humidity control is 65%, and the time is 5 hours; the second stage is 53°C, humidity control is 55%, and the time is 6 hours; the third stage is to turn off the fan and open the cabinet door for 4 hours; the fourth stage is 48°C, humidity control is 45%, and the time is 8 hours.

[0061] S106 The dried embryo strips are smoked with smoked materials at 40-45°C and 40-50% relative humidity to obtain low-salt smoked bacon

[0062] The dried embryo strips are smoked using alpine hardwood, rice husks and sawdust as smoking materials, and are smoked for 110 hours at 42° C. and 45% relative humidity to obtain low-salt smoked bacon.

[0063] Example 3

[0064] S101 uses pork as embryo material and cuts it into embryo strips with a width of 6.0 to 7.0 cm.

[0065] Select the bone-in square meat of GB 2707-2016, thaw and debone it, and then germinate it. Use the pork as the germ material and cut it into germ strips with a width of 7.0 cm.

[0066] S102: Mix the spices according to the preset ratio, add the spices to the water, heat to 95°C and boil for 1.5 hours, filter to obtain the spice water, and place it in the cooling room for later use.

[0067] Based on 100kg of embryo strips, mix 0.075kg of cinnamon, 0.03kg of tsaoko, 0.2kg of dried chili, 0.08kg of prickly ash, 0.2kg of dried ginger, 0.045kg of fennel, 0.05kg of nutmeg, 0.05kg of bay leaf, 0.03kg of angelica, and 0.015kg of cloves with 25kg of water to obtain a spice bag. Put the spice bag in a sandwich pot, quickly heat to 100℃, keep at 95℃ for 1.5 hours, filter out the spice water after natural cooling, and put it in a 4℃ cooling room for later use.

[0068] S103: putting the embryo strips, compound pickling material and spice water into a vacuum tumbling machine to obtain the tumbled embryo strips.

[0069] Taking 100 kg of embryo strips as the basis, 4.2 kg of low sodium salt (of which potassium chloride accounts for 30%), 2.5 kg of white wine, 3.0 kg of white sugar and 0.8 kg of monosodium glutamate are mixed to obtain a composite marinade. The embryo strips and the composite marinade in S101 and 20 kg of spice water in S102 are put into a vacuum tumbling machine, and tumbled intermittently at a speed of 6 r / min, rotating for 20 minutes, stopping for 10 minutes, and repeating 5 cycles to obtain the tumbled embryo strips.

[0070] S104: Place the rolled and kneaded embryo strips in a pickling room at 0-8°C for 72 hours to obtain pickled embryo strips.

[0071] Put the rolled and kneaded embryo strips into a pickling room at 8°C and pickle for 72 hours. Turn the tank over every 24 hours to obtain the pickled embryo strips.

[0072] S105 washes the pickled embryo strips with warm water, drains them on a bar, and pushes them into a fully automatic hot air drying cabinet with temperature and humidity control for drying to obtain dried embryo strips.

[0073] The pickled embryo strips are washed with 45°C warm water, drained on the bar, and pushed into a fully automatic temperature and humidity controlled hot air drying cabinet for drying. The parameters of the hot air drying cabinet are set as follows: the first stage is 63°C, humidity control is 60%, and the time is 6 hours; the second stage is 55°C, humidity control is 60%, and the time is 8 hours; the third stage is to turn off the fan and open the cabinet door for 6 hours; the fourth stage is 50°C, humidity control is 50%, and the time is 10 hours.

[0074] S106 The dried embryo strips are smoked with smoked materials at 40-45°C and 40-50% relative humidity to obtain low-salt smoked bacon

[0075] The dried embryo strips are smoked with alpine hardwood, rice husks and sawdust as smoking materials, and are smoked for 110 hours at 45° C. and 50% relative humidity to obtain low-salt smoked bacon.

[0076] Comparative Example 1

[0077] The nitrite residue in commercially available smoked bacon was determined and sensory evaluation was conducted.

[0078] The low-salt smoked bacon prepared in Examples 1 to 3 was subjected to nitrite residue determination and sensory evaluation. The results are shown in Table 1.

[0079] Table 1 Nitrite content and sensory evaluation results of Examples 1 to 3 and Comparative Example 1

[0080]

[0081] As shown in Table 1, the low-salt smoked bacon production method of the present invention has many significant advantages over commercially available smoked bacon. In terms of salt content, Examples 1 to 3 control the proportion of sodium chloride at about 3.88%, 4.21%, and 3.58%, respectively, which is much lower than the 8% to 12% of commercially available products, effectively reducing the risk of cardiovascular diseases such as hypertension and increased kidney burden due to high salt intake, and meeting the needs of a healthy diet. In terms of nitrite content, each embodiment strictly follows the standard to add sodium nitrite, and the residual amount of the finished product is within a safe range (such as about 2.6 mg / kg in Example 1, etc.), while some commercially available products have the hidden danger of exceeding the standard, which endangers health. In terms of appearance and color, the color of the embodiments of the present invention is uniform and attractive, transitioning from dark red to dark reddish brown, with good gloss, while the commercially available products are uneven in color. In terms of aroma and flavor, the present invention combines a rich and coordinated smoky aroma with a variety of spice aromas, with rich layers, while the commercially available products have a single aroma. In terms of taste and texture, the product of the embodiment is firm and chewy, yet tender and juicy or soft and mellow, with moderate saltiness and dryness and wetness, while the commercial products are very different, either dry and hard to chew, or greasy and uncomfortable. In summary, the present invention not only performs well in health, but also has better sensory quality than the commercial products, providing consumers with a better choice of bacon, which is more beneficial to health and has promotion value and development prospects.

[0082] Finally, it should be noted that the above embodiments are only used to illustrate rather than limit the technical solutions of the present invention. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that the present invention can still be modified or replaced by equivalents. Any modification or partial replacement that does not depart from the spirit and scope of the present invention should be included in the scope of the claims of the present invention.

Claims

1. A method for making low-salt smoked bacon, characterized in that: The method comprises: The pork is used as embryo material and cut into embryo strips with a width of 6.0 to 7.0 cm; Mix the spices according to the preset ratio, add the spices to water, heat to 95°C and boil for 1.5 hours, filter to obtain the spice water, and place in a cooling room for later use; Putting the embryo strips, compound pickling material and spice water into a vacuum tumbling machine to obtain tumbled embryo strips; Put the rolled and kneaded embryo strips into a pickling room at 0-8°C for 72 hours to obtain pickled embryo strips; The pickled embryo strips are washed with warm water, drained on a bar, and pushed into a fully automatic temperature and humidity controlled hot air drying cabinet for drying to obtain dried embryo strips; The dried embryo strips are smoked with smoked materials at 40-45° C. and 40-50% relative humidity to obtain low-salt smoked bacon; The compound pickling material comprises low sodium salt.

2. The method according to claim 1, characterized in that: The spices include: based on 100kg of pork embryo strips, 0.05-0.075kg of cinnamon, 0.02-0.03kg of tsaoko, 0.1-0.2kg of dried chili pepper, 0.05-0.08kg of prickly ash, 0.05-0.2kg of dried ginger, 0.03-0.045kg of cumin, 0.04-0.05kg of nutmeg, 0.03-0.05kg of bay leaf, 0.02-0.03kg of angelica, and 0.01-0.015kg of cloves; The amount of water added is 15-25 kg based on 100 kg of pork embryo strips.

3. The method according to claim 1, characterized in that: The compound pickling material comprises: Based on 100kg of pork embryo strips, low-sodium salt is 3.2-4.2kg, white wine is 1.0-2.5kg, white sugar is 1.0-3.0kg, and MSG is 0.4-0.8kg.

4. The method according to claim 1, characterized in that: The embryo strips, compound pickling material and spice water are put into a vacuum tumbling machine, and the added amount of the spice water is: based on 100kg of pork embryo strips, 10-20kg of spice water is added.

5. The method according to claim 1, characterized in that: The parameter settings of the vacuum tumbling machine include: a rotation speed of 3 to 6 r / min, intermittent tumbling, rotating for 20 minutes and stopping for 10 minutes, for a total of 2 to 5 cycles.

6. The method according to claim 5, characterized in that: The vacuum tumbling machine adopts a breathing tumbling function.

7. The manufacturing method according to claim 1, characterized in that: The pickled embryo strips are washed with warm water, drained on a bar, and pushed into a fully automatic temperature and humidity controlled hot air drying cabinet for drying, including: After washing the pickled embryo strips with warm water at 40-45°C, drain them on the bar, and push them into a hot air drying cabinet with automatic temperature and humidity control. The drying is divided into four stages. In the first stage, the temperature is set at 58-63°C, the humidity is controlled at 70-60%, and the time is 4-6 hours; in the second stage, the temperature is set at 50-55°C, the humidity is controlled at 50-60%, and the time is 2-8 hours; in the third stage, the fan is turned off and the cabinet door is opened for 3-6 hours; in the fourth stage, the temperature is set at 45-50°C, the humidity is controlled at 40-50%, and the time is 6-10 hours.

8. The manufacturing method according to claim 1, characterized in that: The smoking materials include: alpine hardwood, rice husks and sawdust.

9. The manufacturing method according to claim 1, characterized in that: The compound pickling material includes low sodium salt, which is a mixture of edible salt and potassium chloride, wherein the potassium chloride accounts for 15% to 30%.

10. A low-salt smoked bacon, characterized in that: The bacon is made by the production method described in any one of claims 1 to 9.

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