Cured meat product and preparation method thereof

Abstract

The invention provides a cured product and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: pickling raw material meat to obtain a pickled meat material; sequentially airing, pre-baking and formally baking the pickled meat material to obtain a cured product; when the raw material meat comprises streaky pork, the pickling comprises the following steps: sequentially carrying out first primary pickling, first seasoning pickling and first film coating pickling on the streaky pork; when the raw material meat comprises sorted fat meat and lean meat, the pickling comprises the following steps: carrying out second primary pickling on the fat meat, mixing the fat meat subjected to the second primary pickling with the lean meat, and sequentially carrying out second seasoning pickling and second film coating pickling; wherein an oil-soluble rosemary extract is used as an antioxidant in the first primary pickling, the second primary pickling, the first film coating pickling and the second film coating pickling processes, so that the problem that the cured product is easy to oxidize is solved, the shelf life is prolonged, and meanwhile, a special flavor is added to the cured product.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a cured meat product and a preparation method thereof. Background Art

[0002] "La" is a traditional meat processing technology. Meat is marinated with salt, sugar or sauce, and then baked or air-dried to obtain bacon. According to different processing methods, bacon can be divided into bacon and sausage. It has the characteristics of bright color, delicious taste, rich nutrition and easy consumption, and is very popular among consumers.

[0003] Lipid oxidation is the main deterioration reaction of meat products during storage, which can lead to serious loss of quality characteristics such as color, flavor, texture and nutritional value of meat products. Preserved meat usually has a high fat content, generally 20-40%, which is easily oxidized and deteriorated during processing and storage, causing rancidity, causing the preserved meat to turn yellow and produce an unpleasant "rancid smell", which seriously affects the sensory quality. Therefore, how to inhibit fat oxidation, extend the shelf life of preserved meat, and improve palatability has become an urgent problem to be solved in the preserved meat industry.

[0004] Antioxidants are currently used to inhibit fatty acid rancidity and microbial processes to extend the shelf life of meat products. Currently, the antioxidants commonly used in the meat processing industry are synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), which have certain toxic side effects. Summary of the invention

[0005] The purpose of the present invention is to provide a cured meat product and a preparation method thereof. The present invention adopts an oil-soluble rosemary extract as an antioxidant to prepare the cured meat product, which can improve the easy oxidation problem of the cured meat product and extend the shelf life while adding a special flavor to the cured meat product.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The present invention provides a method for preparing a cured meat product without using an artificially synthesized antioxidant, comprising the following steps:

[0008] marinating the raw meat to obtain marinated meat material;

[0009] The cured meat material is sequentially aired, pre-baked and formally baked to obtain the cured meat product;

[0010] Wherein, the raw meat includes pork belly, or the raw meat includes sorted fat and lean meat;

[0011] When the raw meat includes pork belly, the pickling includes: sequentially performing a first initial pickling, a first seasoning pickling and a first coating pickling on the pork belly; when the raw meat includes sorted fat and lean meat, the pickling includes: performing a second initial pickling on the fat, mixing the fat after the second initial pickling with the lean meat, and sequentially performing a second seasoning pickling and a second coating pickling;

[0012] The first primary pickling agent used in the first primary pickling and the second primary pickling agent used in the second primary pickling include oil-soluble rosemary extract; the first coating agent used in the first coating pickling and the second coating agent used in the second coating pickling are white wine liquid containing oil-soluble rosemary extract.

[0013] Preferably, the cured meat product includes bacon or sausage; when the cured meat product is bacon, the raw meat is pork belly; when the cured meat product is sausage, the raw meat is sorted fat and lean meat, and the mass ratio of fat to lean meat is 2-4:6-8.

[0014] Preferably, the mass of the oil-soluble rosemary extract used in the first initial pickling is 0.002% to 0.03% of the mass of the pork belly;

[0015] The second primary pickling agent includes white sugar, edible salt and oil-soluble rosemary extract. When the second primary pickling is performed, the mass ratio of the fat meat to the white sugar, edible salt and oil-soluble rosemary extract in the second primary pickling agent is 30:3-4:0.5-1:0.002-0.03.

[0016] Preferably, the temperature of the first primary pickling and the second primary pickling are independently 20-25° C., and the time is independently 1-5 hours.

[0017] Preferably, the temperature of the first seasoning pickling and the second seasoning pickling are independently 20-25° C., and the time is independently 6-8 hours.

[0018] Preferably, a first pre-drying is further included between the first seasoning pickling and the first coating pickling, and a second pre-drying is further included between the second seasoning pickling and the second coating pickling;

[0019] The first pre-drying and the second pre-drying are independently performed at a temperature of 40 to 50° C. and for a time of 1 to 2 hours.

[0020] Preferably, when the cured meat product is a Chinese sausage, the second seasoning and marinating step and the second pre-drying step further include: filling the meat obtained after the second seasoning and marinating step into a collagen casing, the caliber of the collagen casing is 20 to 23 mm, and the fullness of the meat in the sausage body obtained after the filling is 94 to 96%.

[0021] Preferably, the mass ratio of the oil-soluble rosemary extract to the liquor in the first coating agent and the second coating agent is independently 0.1 to 10:100;

[0022] The conditions for the first coating pickling include: the mass of the oil-soluble rosemary extract in the first coating agent is 0.002% to 0.03% of the mass of the meat, the temperature is 4 to 20° C., and the time is 1 to 3 hours;

[0023] The conditions for the second coating pickling include: the mass of the oil-soluble rosemary extract in the second coating agent is 0.002% to 0.03% of the mass of the meat, the temperature is 4 to 20° C., and the time is 1 to 3 hours.

[0024] Preferably, the pre-baking temperature is 55-60° C. and the pre-baking time is 1.5-2.5 h.

[0025] The present invention provides a cured meat product prepared by the preparation method described in the above technical scheme.

[0026] The invention provides a method for preparing cured meat products, which does not use artificial synthetic antioxidants and comprises the following steps: marinating raw meat to obtain a cured meat material; sequentially airing, pre-baking and formally baking the cured meat material to obtain the cured meat product; wherein the raw meat comprises pork belly, or the raw meat comprises sorted fat and lean meat; when the raw meat comprises pork belly, the marinating comprises: sequentially performing a first initial marinating, a first seasoning marinating and a first coating marinating on the pork belly; when the raw meat comprises sorted fat and lean meat, the marinating comprises: performing a second initial marinating on the fat, mixing the fat after the second initial marinating with the lean meat, and sequentially performing a second seasoning marinating and a second coating marinating; a first initial marinating agent used in the first initial marinating and a second initial marinating agent used in the second initial marinating comprise an oil-soluble rosemary extract; a first coating agent used in the first coating marinating and a second coating agent used in the second coating marinating are white wine liquid containing an oil-soluble rosemary extract. The present invention adopts oil-soluble rosemary extract as an antioxidant to prepare cured meat products. The rosemary extract is fully integrated into the meat material by performing three-stage pickling. In addition, pre-baking is performed in the baking stage to promote the polymerization of phenolic compounds in the rosemary extract on the surface of the cured meat products to form an antioxidant protective film, which gives the cured meat products good antioxidant properties, improves their storage stability and quality, prolongs their shelf life, and adds special flavors to them. The present invention adopts oil-soluble rosemary extract, a natural extract, to replace traditional artificially synthesized antioxidants, which better meets the needs of modern consumers for healthy and natural foods. The method of the present invention is simple to operate, economical and efficient, and the obtained product has a unique flavor, and is suitable for large-scale industrial production of cured meat products such as bacon and sausage.

[0027] Furthermore, the oil-soluble rosemary extract in the present invention is used in a relatively small amount, and does not need to be compounded with other oxidants. The process is simple and easy, economical and efficient, and suitable for industrial large-scale production.

[0028] Furthermore, the present invention performs pre-drying before coating and pickling, that is, a first pre-drying is performed before the first coating and a second pre-drying is performed before the second coating, which can promote the conversion of the oil-soluble rosemary extract to exert antioxidant properties to a certain extent, and remove moisture from the surface of the meat, which is beneficial to improving the efficiency of subsequent coating and pickling. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 The present invention is a process flow chart for preparing bacon in an embodiment of the present invention;

[0030] Figure 2 The present invention is a process flow chart for preparing Chinese sausage in an embodiment of the present invention;

[0031] Figure 3 The peroxide value measurement results of the bacon prepared in Example 1 and Comparative Examples 1 to 4 after being stored at room temperature for 6 months from April to September;

[0032] Figure 4 The peroxide value measurement results of the sausages prepared in Example 2 and Comparative Examples 5 to 8 after being stored at room temperature for 6 months from April to September;

[0033] Figure 5 The sensory tasting test results of the bacon prepared in Example 1 and Comparative Examples 1 to 4 are shown;

[0034] Figure 6 The sensory tasting test results of the sausages prepared in Example 2 and Comparative Examples 5 to 8 are shown. DETAILED DESCRIPTION

[0035] The present invention provides a method for preparing a cured meat product without using an artificially synthesized antioxidant, comprising the following steps:

[0036] marinating the raw meat to obtain marinated meat material;

[0037] The cured meat material is sequentially aired, pre-baked and formally baked to obtain the cured meat product;

[0038] Wherein, the raw meat includes pork belly, or the raw meat includes sorted fat and lean meat;

[0039] When the raw meat includes pork belly, the pickling includes: sequentially performing a first initial pickling, a first seasoning pickling and a first coating pickling on the pork belly; when the raw meat includes sorted fat and lean meat, the pickling includes: performing a second initial pickling on the fat, mixing the fat after the second initial pickling with the lean meat, and sequentially performing a second seasoning pickling and a second coating pickling;

[0040] The first primary pickling agent used in the first primary pickling and the second primary pickling agent used in the second primary pickling include oil-soluble rosemary extract; the first coating agent used in the first coating pickling and the second coating agent used in the second coating pickling are white wine liquid containing oil-soluble rosemary extract.

[0041] Rosemary (Rosmarinus officinalis L.) can add a unique aroma and flavor to food. Its extract is rich in natural active substances, such as rosmarinic acid, carnosic acid, carnosin, etc. It has good antibacterial and antioxidant activity and can effectively inhibit the growth of various microorganisms and fat oxidation. In animal and plant oils and fats, the antioxidant effect of rosemary is 2 to 4 times that of BHA and BHT. Rosemary extracts are divided into water-soluble rosemary extracts and oil-soluble rosemary extracts according to different components. The former is liquid, and the antioxidant capacity is related to the content of rosmarinic acid; the latter is powdery, and the antioxidant capacity is related to the content of carnosic acid. When the oil-soluble rosemary extract exerts its antioxidant effect, carnosic acid will be converted into substances such as rosmarinic acid, epirosmarinic acid and 7-methyl epirosmarinic acid. If the rosemary extract is at a high temperature, the conversion process of carnosic acid will be further accelerated. The present invention selects oil-soluble rosemary extract as an antioxidant to prepare cured meat products, so as to improve the easy oxidation problem of cured meat products and extend the shelf life while adding special flavor to the cured meat products. The method of the present invention is described in detail below.

[0042] In the present invention, unless otherwise specified, the raw materials used are commercially available products well known to those skilled in the art or are prepared by methods well known to those skilled in the art.

[0043] The method for preparing a cured meat product provided by the present invention may include cured meat or cured sausage, that is, the method of the present invention may be used to prepare cured meat or cured sausage, and the cured meat product of the present invention may specifically be a Cantonese cured meat product. The present invention selects an oil-soluble rosemary extract as an antioxidant to prepare the cured meat product, and the oil-soluble rosemary extract may specifically be a commercially available oil-soluble rosemary extract powder. The oil-soluble rosemary extract powder used in the embodiment is specifically purchased from Shandong Qilu Biotechnology Co., Ltd. A detailed description is given below.

[0044] The present invention marinates raw meat to obtain marinated meat. The raw meat of the present invention includes streaky pork, or the raw meat includes sorted fat and lean meat, and the mass ratio of fat to lean meat can be 2-4:6-8, specifically 3:7. As an embodiment of the present invention, when the cured meat product is cured meat, the raw meat can be streaky pork; when the cured meat product is sausage, the raw meat can be sorted fat and lean meat.

[0045] As an embodiment of the present invention, when the cured meat product is cured meat, that is, the raw meat is streaky pork, the pickling includes: sequentially performing a first initial pickling, a first seasoning pickling, and a first coating pickling on the streaky pork. As an embodiment of the present invention, before performing the first initial pickling on the streaky pork, the streaky pork is preferably pretreated, and the pretreatment method may specifically include the following steps: using fresh streaky pork that has passed the quarantine inspection, the selected streaky pork is required to be evenly fat and lean, and the thickest part of the fat is not more than 2.5 cm; aligning the streaky pork for trimming, trimming the tendons, bubbling meat, broken bones, lymph nodes, congestion, injuries, and blue stamped parts, scraping off the residual hair on the skin, soaking in 40-45°C warm water to remove blood stains, removing oil stains and foreign matter on the meat surface, and then dividing and cutting into strips of streaky pork with a length of 20-25 cm and a thickness of 2-3 cm, requiring the cut surface to be neat and uniform in thickness.

[0046] In the present invention, the first primary pickling agent used in the first primary pickling includes an oil-soluble rosemary extract, which can be only an oil-soluble rosemary extract, that is, no other reagents are used; as an embodiment of the present invention, the mass of the oil-soluble rosemary extract used for the first primary pickling can be 0.002% to 0.03% of the mass of the streaky pork, and can be specifically 0.002%, 0.005%, 0.01%, 0.015%, 0.02%, 0.025% or 0.03%. In the embodiment of the present invention, the amount of the oil-soluble rosemary extract is controlled within the above range, which can effectively prevent the oxidation of fat in the bacon, and is conducive to maintaining the flavor and shelf life stability of the bacon. As an embodiment of the present invention, the temperature of the first primary pickling can be 20 to 25°C, the time can be 1 to 5h, and further can be 1 to 2h. In the embodiment of the present invention, the meat needs to be kneaded and rolled from time to time during the first primary pickling process, and can be turned over every 30 minutes. In the embodiment of the present invention, the first initial pickling is carried out under the above conditions, which can promote the dissolution of rosemary extract in the fat of the meat itself, and is conducive to giving it good antioxidant properties.

[0047] After the first initial pickling is completed, the present invention performs the first seasoning pickling on the obtained first initial pickled meat. As an embodiment of the present invention, the first initial pickled meat is specifically mixed with the first seasoning agent for the first seasoning pickling; the first seasoning agent can be a Cantonese cured meat seasoning, which can specifically include white sugar, salt, white wine, light soy sauce, dark soy sauce, monosodium glutamate and sodium nitrite; the white wine can specifically be 55-degree white wine. As an embodiment of the present invention, based on the mass of the first initial pickled meat, the mass of the sodium nitrite can be 10-20ppm; the mass ratio of the first initial pickled meat, white sugar, salt, white wine, light soy sauce, dark soy sauce and monosodium glutamate can be 100:3.3-3.7:2-2.2:2.5-3:2.5-3:0.7-0.8:0.06-0.08, specifically 100:3.5:2:3:2.5:0.8:0.06. As an embodiment of the present invention, the temperature of the first seasoning marinating can be 20-25°C, and the time can be 6-8 hours, specifically 6 hours, 7 hours or 8 hours. In the embodiment of the present invention, the meat needs to be stirred from time to time during the first seasoning marinating process, specifically, it can be turned over every 30 minutes, so that the liquid can penetrate into the meat. In the embodiment of the present invention, the first seasoning marinating is carried out under the above conditions, which can give the cured meat products a traditional Cantonese flavor.

[0048] As an embodiment of the present invention, a first pre-drying may be further included between the first seasoning pickling and the first coating pickling; the temperature of the first pre-drying may be 40-50°C, specifically 45°C; and the time may be 1-2 hours. In the embodiment of the present invention, the first pre-drying is performed under the above conditions, and heating can promote the conversion of the oil-soluble rosemary extract to a certain extent to exert its antioxidant properties, and remove moisture from the surface of the meat, which is beneficial to improving the efficiency of the subsequent coating pickling.

[0049] After the first pre-drying is completed, the first pre-dried meat is subjected to a first coating and pickling to obtain pickled meat. In the present invention, the first coating agent used for the first coating and pickling is a liquor liquid containing an oil-soluble rosemary extract. As an embodiment of the present invention, specifically, a liquor liquid containing an oil-soluble rosemary extract is brushed on the surface of a first pre-dried meat material for a first coating and marinating to obtain the marinated meat material; the mass ratio of the oil-soluble rosemary extract to the liquor in the liquor liquid containing the oil-soluble rosemary extract can be 0.1-10:100, further can be 0.5-5:100, further can be 1-3:100, and specifically can be 2:100; the mass of the oil-soluble rosemary extract in the first coating agent is 0.002%-0.03% of the mass of the meat material (i.e., the first pre-dried meat material), specifically can be 0.002%, 0.005%, 0.01%, 0.015%, 0.02%, 0.025% or 0.03%. In an embodiment of the present invention, the amount of the first coating agent can be selected as needed. For example, the mass of the first coating agent used per 1 kg of the first pre-dried meat can be 3 to 20 g, specifically 3 g, 5 g, 8 g, 10 g, 15 g or 20 g. As an embodiment of the present invention, the temperature for pickling the first coating can be 4 to 20°C, and further can be 4 to 6°C; the time can be 1 to 3 hours, specifically 1 hour, 1.5 hours, 2 hours, 2.5 hours or 3 hours. As an embodiment of the present invention, the first coating pickling can be carried out under static conditions to promote better absorption of the oil-soluble rosemary extract by the surface of the meat, so that an antioxidant protective film is formed on the surface of the meat.

[0050] As an embodiment of the present invention, when the cured meat product is a Chinese sausage, that is, the raw meat is sorted fat and lean meat, the pickling includes: subjecting the fat to a second primary pickling, mixing the fat after the second primary pickling with the lean meat, and sequentially subjecting the fat to a second seasoning pickling and a second coating pickling. The present invention separately pickles the fat and the lean meat, which is beneficial for making the final prepared Chinese sausage have a better taste. As an embodiment of the present invention, specifically, frozen cut meat that has been inspected and meets the requirements is used as raw material, and the raw meat is thawed by soaking in tap water until the temperature of the raw meat is -8°C, and the raw meat is sorted into fat and lean meat. As an embodiment of the present invention, before the first primary pickling of the fat and the first seasoning pickling of the lean meat, the fat and the lean meat are preferably pretreated. As an embodiment of the present invention, the method for pre-treating the fat meat may specifically include the following steps: loading the cleaned fat meat into a dicer flatly and cutting it into 6-8 mm fat meat cubes; loading the fat meat cubes into a sieve, washing the floating oil on the surface of the fat meat cubes with 40-45°C warm water, picking out the cuts and unqualified large meat cubes, and washing until the fat meat cubes are loose, granular and refreshing; then rinsing and cooling with 4-10°C cold water, draining the water for later use. As an embodiment of the present invention, the method for pre-treating the lean meat may specifically include the following steps: grinding the lean meat into 6-8 mm particles with a meat grinder to obtain lean meat granules for later use.

[0051] In the present invention, the second primary pickling agent used in the second primary pickling includes an oil-soluble rosemary extract. As an embodiment of the present invention, the second primary pickling agent may include white sugar, edible salt and oil-soluble rosemary extract. When the second primary pickling is performed, the mass ratio of the fat to the white sugar, edible salt and oil-soluble rosemary extract in the second primary pickling agent is 30:3-4:0.5-1:0.002-0.03, specifically 30:3-3.5:0.8-1:0.01-0.02. In the embodiment of the present invention, the second primary pickling agent of the above formula can make good use of the fat in the fat to dissolve the oil-soluble rosemary extract and give the fat a certain antioxidant property. As an embodiment of the present invention, the temperature of the second primary pickling can be 20-25°C, the time can be 1-5h, and further can be 4-5h. In the embodiment of the present invention, the meat needs to be kneaded and rolled from time to time during the second primary pickling process, and can be turned over every 30 minutes. In the embodiment of the present invention, the second primary pickling is carried out under the above conditions, which can promote the dissolution of rosemary extract in the fat of the meat itself, and is conducive to giving it good antioxidant properties.

[0052] After the second initial pickling is completed, the present invention mixes the fat meat after the second initial pickling (recorded as the second initial pickled meat material) with the lean meat for the second seasoning pickling. As an embodiment of the present invention, specifically, the lean meat, the second initial pickled meat material and the second seasoning agent are mixed for the second seasoning pickling; the second seasoning agent can be a Cantonese cured meat seasoning, which can specifically include salt, white sugar, white wine, monosodium glutamate and sodium nitrite; the white wine can specifically be 55-degree white wine. As an embodiment of the present invention, based on the total mass of the lean meat and the second initial pickled meat material, the mass of the sodium nitrite can be 10-20ppm; the mass ratio of the total mass of the lean meat and the second initial pickled meat material, salt, white sugar, white wine and monosodium glutamate can be 100:0.8-1.5:3-5:2-2.5:0.04-0.07, specifically 100:0.8:5:2:0.04. As an embodiment of the present invention, the temperature of the second seasoning marinating can be 20-25°C, and the time can be 6-8 hours, specifically 6 hours, 7 hours or 8 hours. In the embodiment of the present invention, the meat needs to be stirred from time to time during the second seasoning marinating process, specifically, it can be turned over every 30 minutes, so that the liquid can penetrate into the meat. In the embodiment of the present invention, the second seasoning marinating under the above conditions can give the cured meat a traditional Cantonese flavor.

[0053] As an embodiment of the present invention, a second pre-drying may be further included between the second seasoning pickling and the second coating pickling; the temperature of the second pre-drying may be 40-50°C, specifically 45°C; and the time may be 1-2 hours. In the embodiment of the present invention, the second pre-drying is carried out under the above conditions, and heating can promote the conversion of the oil-soluble rosemary extract to a certain extent to exert its antioxidant properties, and remove moisture from the surface of the meat, which is conducive to improving the efficiency of the subsequent coating pickling.

[0054] As an embodiment of the present invention, when the cured meat product is a Chinese sausage, the second seasoning and marinating and the second pre-drying may also include: filling the meat obtained after the second seasoning and marinating into a collagen casing, the caliber of the collagen casing is 20-23 mm, and the fullness of the meat in the sausage obtained after the filling is 94-96%. As an embodiment of the present invention, the sausage obtained after filling is preferably sent to a segmenting machine for segmentation, knotting and rope-up, and the length of each segment can be 15.5-16 cm. As an embodiment of the present invention, it is preferred to use 40-45°C clean water to clean the surface of the segmented sausage, and then pierce holes for exhaust, wherein the needle spacing can be 5-6 mm, and the hole depth can be 1-2 mm. The air in the sausage can be discharged by piercing holes and the evaporation of water can be accelerated. The excess meat is recycled in a clean basin, and then the sausage is subjected to subsequent second pre-drying and second coating and marinating in sequence.

[0055] In the present invention, the second coating agent used for the second coating pickling is a liquor liquid of oil-soluble rosemary extract. As an embodiment of the present invention, the liquor liquid of oil-soluble rosemary extract is brushed on the surface of the intestine obtained after the second pre-drying (referred to as the second pre-dried intestine) for the second coating pickling to obtain the pickled meat; the mass ratio of the oil-soluble rosemary extract to the liquor in the liquor liquid of oil-soluble rosemary extract can be 0.1 to 10:100, further can be 0.5 to 5:100, further can be 1 to 3:100, specifically can be 2:100; the mass of the oil-soluble rosemary extract in the second coating agent is 0.002% to 0.03% of the mass of the meat (i.e., the second pre-dried intestine), specifically can be 0.002%, 0.005%, 0.01%, 0.015%, 0.02%, 0.025% or 0.03%. In an embodiment of the present invention, the amount of the second coating agent can be selected as needed. For example, the mass of the second coating agent used for every 1 kg of the second pre-dried sausage can be 3 to 20 g, specifically 3 g, 5 g, 8 g, 10 g, 15 g or 20 g. As one embodiment of the present invention, the temperature for pickling the second coating can be 4 to 20°C, and further can be 4 to 6°C; the time can be 1 to 3 hours, specifically 1 hour, 1.5 hours, 2 hours, 2.5 hours or 3 hours. As one embodiment of the present invention, the second coating pickling can be carried out under static conditions to promote better absorption of the oil-soluble rosemary extract by the surface of the meat, so that an antioxidant protective film is formed on the surface of the meat.

[0056] After obtaining the marinated meat, the present invention air-dries the marinated meat; air-drying can make the internal moisture of the meat evaporate evenly and retain the mellow aroma of the meat. As an embodiment of the present invention, when the cured meat product is bacon, the air-drying method may include the following steps: tie one end of the meat head with a cotton rope and hang it up, leaving a distance of 4 to 5 cm between adjacent cotton ropes; straighten the meat without wrinkles, hang it on the frame of a drying car, drip water, blow air, and let it dry naturally, and the air-drying time may be specifically 24 to 28 hours. As an embodiment of the present invention, when the cured meat product is sausage, the air-drying method may include the following steps: hang the sausage body on a clean bamboo pole, place it on a cart, and dry the surface moisture; the bamboo poles are arranged on the drying car, and the distance between adjacent bamboo poles can be 1 to 3 cm independently to ensure the uniformity of drying and subsequent baking, and the distance between adjacent sausage bodies can be 1 to 3 cm independently to prevent mutual adhesion; the air-drying time may be specifically 24 to 28 hours.

[0057] After the drying is completed, the present invention pre-bakes the obtained meat. As an embodiment of the present invention, the pre-bake temperature can be 55-60°C, and the time can be 1.5-2.5 hours, specifically 2 hours. In the embodiment of the present invention, pre-bake under the above conditions can promote the conversion of carnosic acid in the rosemary extract on the surface of the meat into carnosin, and polymerize the various phenols in the rosemary extract to form a dense antioxidant film, thereby protecting the lipids in the cured meat products from oxidation.

[0058] After the pre-baking is completed, the present invention performs formal baking on the obtained meat material to obtain the cured meat product. As an embodiment of the present invention, the formal baking may include sequentially performing a first stage baking, a second stage baking, a third stage baking and a fourth stage baking. The following is a detailed description.

[0059] When the cured meat product is cured meat, as an embodiment of the present invention, the conditions for the first stage of baking may include: the temperature setting value may be 60-62°C, specifically 61°C; the relative humidity may be 35-40%, specifically 38%; the time may be 7-7.5h, specifically 7h 10min. As an embodiment of the present invention, the conditions for the second stage of baking may include: the temperature setting value may be 54-56°C, specifically 55°C; the relative humidity may be 35-40%, specifically 38%; the time may be 7.5-8.5h, specifically 8h. As an embodiment of the present invention, the conditions for the third stage of baking may include: the temperature setting value may be 47-49°C, specifically 48°C; the relative humidity may be 35-40%, specifically 38%; the time may be 5.5-6.5h, specifically 6h. As an embodiment of the present invention, the conditions of the fourth stage baking may include: the temperature setting value may be 41-43°C, specifically 42°C; the relative humidity may be 23-27%, specifically 25%; the time may be 7.5-8.5h, specifically 8h. In the embodiment of the present invention, formal baking under the above conditions can convert carnosic acid in the rosemary extract into phenolic substances, and promote the polymerization of phenolic substances at high temperature to form a film, giving full play to its antioxidant properties; at the same time, it promotes the generation and distribution of flavor substances inside the bacon, making the bacon taste more delicious and the color more attractive.

[0060] When the cured meat product is a Chinese sausage, as an embodiment of the present invention, the conditions for the first stage of baking may include: the temperature setting value may be 62-64°C, specifically 63°C; the relative humidity may be 48-52%, specifically 50%; the time may be 3.5-4.5h, specifically 4h. In the embodiment of the present invention, when the sausage body turns reddish red during baking, the rod can be turned over to make the inside and outside of the sausage more evenly heated, ensuring that the color, aroma, taste and shape of the sausage can reach the best state; when turning over the rod, pay attention to the sausage bodies not sticking together, and the second stage of baking is carried out after the rod is turned over. As an embodiment of the present invention, the conditions for the second stage of baking may include: the temperature setting value may be 59-61°C, specifically 60°C; the relative humidity may be 48-52%, specifically 50%; the time may be 11-13h, specifically 12h. In the embodiment of the present invention, after the second stage of baking is completed, the sausage body is dried for 4h under ventilation and exhaust conditions, and then the third stage of baking is carried out. As an embodiment of the present invention, the third stage baking includes sequentially performing the first baking and the second baking; the conditions of the first baking include: the temperature setting value can be 47-49°C, specifically 48°C, the relative humidity can be 35-40%, specifically 38%, and the time can be 7.5-8.5h, specifically 8h; the conditions of the second baking include: the temperature setting value can be 44-46°C, specifically 45°C, the relative humidity can be 35-40%, specifically 38%, and the time can be 8.5-9.5h, specifically 9h. In an embodiment of the present invention, after completing the third stage baking, the sausage is dried for 4h under ventilation and exhaust conditions, and then the fourth stage baking is carried out. As an embodiment of the present invention, the conditions of the fourth stage baking may include: the temperature setting value can be 41-43°C, specifically 42°C; the relative humidity can be 23-27%, specifically 25%; the time can be 3.5-4.5h, specifically 4h. In the embodiment of the present invention, formal baking is carried out under the above conditions, and the drying step under ventilation and exhaust conditions helps the appropriate evaporation of moisture on the surface of the sausage, further enhancing the taste and shelf life of the sausage. Reasonable humidity control helps to reduce the excessive evaporation of moisture on the surface of the sausage and maintain the taste of the meat. And the appropriate baking temperature can promote the conversion of phenolic substances in the oil-soluble rosemary extract, improve its antioxidant properties, and give the meat a unique flavor and increase the meaty aroma. This baking method can not only improve the edible quality of the sausage, but also give it good antioxidant properties and extend the storage time of the sausage.

[0061] After the formal baking, the present invention preferably further comprises cooling the obtained product and then inspecting and packaging it to obtain the cured meat product. The present invention has no particular limitation on the specific operation methods of the inspection and packaging, and methods well known to those skilled in the art can be used.

[0062] The method provided by the present invention can improve the antioxidant properties of cured meat products, delay their oxidation process, reduce the generation of odor, enhance their shelf life stability and extend the shelf life, and can also add rosemary-specific flavor substances to cured meat products, greatly improve their flavor and increase palatability. Specifically, the present invention adopts a three-stage pickling process. During the initial pickling, the oil-soluble rosemary extract is dissolved by the meat's own fat to increase the antioxidant properties of the meat; traditional Cantonese cured meat seasonings are added during seasoning and pickling to give the cured meat products a Cantonese flavor; and after drying, the oil-soluble rosemary extract dissolved in white wine is brushed on again for coating and pickling, which can make the meat's fat more fully blended with the rosemary extract, and pre-baking is first performed during the baking stage, which can promote the formation of an antioxidant protective film on the surface of the cured meat products, giving the cured meat products good antioxidant properties.

[0063] The present invention provides a cured meat product prepared by the preparation method described in the above technical solution. The cured meat product described in the present invention may include cured meat or cured sausage. The cured meat product provided by the present invention has high antioxidant properties and is conducive to extending the shelf life.

[0064] Figure 1 is a process flow chart for preparing bacon in an embodiment of the present invention, Figure 2 The process flow chart of preparing Chinese sausage in the embodiment of the present invention. The technical scheme in the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0065] Example 1 Preparation of bacon

[0066] (1) Selection and processing of raw meat: fresh pork belly that has passed quarantine inspection is used, and the selected pork belly is required to be evenly fat and lean, and the thickest fat part does not exceed 2.5 cm; the pork belly is aligned and trimmed, and the tendons, swollen meat, broken bones, lymph nodes, congestion, injuries and blue seal parts are trimmed, the residual hair on the skin is scraped off, and the meat is soaked in 40°C warm water to remove blood stains, and the oil stains and foreign matter on the meat surface are removed, and then the pork belly is cut into strips with a length of 20 cm and a thickness of 2 cm, and the cut surface is required to be neat and uniform in thickness;

[0067] (2) Primary marinating: adding oil-soluble rosemary extract powder (the mass of the oil-soluble rosemary extract powder is 0.02% of the mass of the strip-shaped streaky pork) to 10 kg of strip-shaped streaky pork, stirring evenly, and primary marinating for 2 h at 25° C., turning the streaky pork every 30 min during the primary marinating process to allow the fat in the streaky pork to fully dissolve the oil-soluble rosemary extract, thereby obtaining primary marinated meat material;

[0068] (3) Seasoning and marinating: adding white sugar, edible salt, 55% alcohol liquor, light soy sauce, dark soy sauce, monosodium glutamate and sodium nitrite to the initially marinated meat (the mass ratio of the initially marinated meat, white sugar, edible salt, 55% alcohol liquor, light soy sauce, dark soy sauce and monosodium glutamate is 100:3.5:2:3:2.5:0.8:0.06; based on the mass of the initially marinated meat, the amount of sodium nitrite added is 20 ppm), stirring evenly, and seasoning and marinating at 25° C. for 8 h. During the seasoning and marinating process, the meat is turned over every 30 min to allow the material to penetrate into the meat, thereby obtaining a seasoned marinated meat;

[0069] (4) Pre-drying: placing the seasoned and marinated meat on a drying machine frame at 45° C. for pre-drying for 1 hour to remove moisture on the surface of the meat to obtain pre-dried meat;

[0070] (5) coating and marinating: 55% liquor and oil-soluble rosemary extract powder are mixed in a mass ratio of 100:2 to obtain a rosemary extract liquid; the rosemary extract liquid is brushed on the surface of the pre-dried meat (the mass of the rosemary extract liquid used for brushing 1 kg of pre-dried meat is 5 g), and the meat is marinated at 4° C. for 2 h under static conditions to form an antioxidant protective film on the surface of the meat, thereby obtaining a coated and marinated meat;

[0071] (6) Rope drying: Use a cotton rope to tie one end of the coated marinated meat for hanging, and the distance between adjacent cotton ropes is 5 cm to prevent the meat from hitting the wall; straighten the meat without wrinkles, place it on the frame of a drying car, hang it, drip water, blow air, and let it dry naturally for 24 hours to obtain air-dried meat;

[0072] (7) prebaking: raising the temperature of the drying room to 60° C., placing the air-dried meat in the drying room, and prebaking at 60° C. for 2 hours to promote the conversion of carnosic acid in the rosemary extract on the surface of the meat into carnosin, and polymerize various phenols in the rosemary extract to form a dense antioxidant film to protect the lipids in the bacon from oxidation, thereby obtaining the prebaked meat;

[0073] (8) Formal baking: The pre-baked meat is formally baked, and the formal baking includes four stages that are performed in sequence, as follows:

[0074] The first stage: the temperature of the drying room is raised to 58°C, the pre-baked meat is placed in the drying room and the door is closed for baking, the temperature setting value of the drying room is 61°C, the relative humidity is 38%, and the baking time is 7h 10min;

[0075] The second stage: the oven temperature is set at 55°C, the relative humidity is 38%, and the baking time is 8 hours, at which time the bacon begins to shrink;

[0076] The third stage: the oven temperature setting value is 48°C, the relative humidity is 38%, and the baking time is 6 hours;

[0077] Stage 4: The oven temperature setting is 42°C, the relative humidity is 25%, and the baking time is 8 hours;

[0078] (9) Cooling: Place the finished product after formal baking in a cooling room (temperature 25°C) to cool to room temperature;

[0079] (10) Inspection: After the finished product has cooled, the quality inspector will conduct a sensory inspection on the finished product and conduct physical and chemical inspection on random samples according to the inspection requirements;

[0080] (11) Measuring and packaging: The finished products that have passed the inspection are trimmed, the hanging ropes are cut off, and they are graded and selected, and then bulk packed or weighed and packaged. The inner packaging adopts vacuum packaging, and the product specification is 260g±5g to obtain the finished bacon.

[0081] Example 2 Preparation of sausage

[0082] (1) Selection of raw meat: Use frozen cuts of meat that meet the six certification requirements as raw material, soak and thaw in tap water until the temperature of the raw meat is -8°C, and sort the raw meat into fat and lean meat;

[0083] (2) Processing of raw meat: Fat meat and lean meat are processed separately as follows:

[0084] Fat: Place the cleaned fat flatly into a dicer and cut into 8mm fat dices; Place the fat dices into a sieve and wash off the floating oil on the surface of the fat dices with 40°C warm water, pick out the cut pieces and unqualified large dices, and wash until the fat dices are loose, granular and clear; Rinse and cool with 4°C cold water, drain and set aside;

[0085] Lean meat: Use a meat grinder to grind the lean meat into 8mm particles to obtain lean meat granules;

[0086] (3) Primary marinating: accurately weigh the diced fat meat and lean meat in a mass ratio of 3:7; take 30 parts of diced fat meat, add 3 parts of white sugar, 1 part of edible salt and 0.02 parts of oil-soluble rosemary extract powder, knead evenly, and perform primary marinating at 25° C. for 5 hours, turning the meat every 30 minutes during the primary marinating process to obtain marinated fat meat;

[0087] (4) seasoning and marinating: add 70 parts of lean meat, 0.8 parts of edible salt, 5 parts of white sugar, 2 parts of 55-proof liquor, 0.04 parts of monosodium glutamate and 20 ppm of sodium nitrite (the amount of sodium nitrite added is based on the total mass of the diced fat meat and the lean meat) to the marinated fat meat, stir evenly, and season and marinate at 25° C. for 6 hours. Stir once every 30 minutes during the seasoning and marinating process to obtain a seasoned marinated meat material;

[0088] (5) Filling, segmenting, tying and washing the intestines: The seasoned marinated meat is filled into a collagen casing with a casing diameter of 21 mm, and the fullness of the meat in the sausage body obtained after filling is 95%; the filled sausage body is sent to a segmenting machine, knotted and tied into sections, and the length of each section of the sausage body is the same (specifically 16 cm); then the sausage body is rinsed with clean water at 40°C, and holes are pierced to exhaust air, wherein the needle distance is 5 mm and the hole depth is 1 mm. The air in the sausage body is exhausted by piercing holes and the evaporation of water is accelerated. The excess meat is recycled in a clean basin to obtain a de-aired sausage body;

[0089] (6) Pre-drying: placing the exhaust sausage body on a drying car frame and pre-drying at 45° C. for 1 hour to remove moisture on the surface of the meat material, thereby obtaining a pre-dried sausage body;

[0090] (7) Coating and marinating: 55% alcohol liquor and oil-soluble rosemary extract powder are mixed at a mass ratio of 100:2 to obtain a rosemary extract liquid; the rosemary extract liquid is brushed on the surface of the pre-dried intestine (the mass of the rosemary extract liquid used for brushing 1 kg of pre-dried intestine is 5 g), and the sausage is marinated at 4° C. for 2 h under static conditions to form an antioxidant protective film on the surface of the sausage, thereby obtaining a coated and marinated sausage;

[0091] (8) Drying: Hang the coated pickled sausages on clean bamboo poles, and place the bamboo poles on a cart for drying for 24 hours to dry the surface moisture, wherein the distance between adjacent bamboo poles is 3 cm to ensure uniformity of drying and subsequent baking, and the distance between adjacent sausages on each bamboo pole is 3 cm to prevent mutual adhesion, thereby obtaining dried sausages;

[0092] (9) Prebaking: raising the temperature of the drying room to 60° C., placing the dried sausage in the drying room, and prebaking at 60° C. for 2 h to promote the conversion of carnosic acid in the rosemary extract on the surface of the meat into carnosin, and polymerize various phenols in the rosemary extract to form a dense antioxidant film to protect the lipids in the sausage from oxidation, thereby obtaining a prebaked sausage;

[0093] (10) Formal baking: The pre-baked sausage body is formally baked, and the formal baking includes four stages that are performed in sequence, as follows:

[0094] The first stage: when the temperature of the drying room is raised to 65°C, the pre-baked sausage is placed in the drying room and the door is closed for baking. The temperature setting value of the drying room is 63°C, the relative humidity is 50%, and the baking time is 4 hours. When the sausage turns red in color during baking, it can be taken out of the drying room for turning over, so that the inside and outside of the sausage are heated more evenly, ensuring that the color, aroma, taste and shape of the sausage can reach the best state. When turning over, pay attention to the sausages not to stick together. After turning over, put them into the drying room for the second stage of baking.

[0095] The second stage: After the sausage is turned over, it goes into the drying room for the second stage of baking. The temperature setting of the drying room is 60℃, the relative humidity is 50%, and the baking time is 12h. Then the oven door is opened and the sausage is dried in the drying room for 4h under ventilation and exhaust conditions.

[0096] The third stage: the temperature setting value of the drying room is 48℃, the relative humidity is 38%, and the baking time is 8h; then the temperature is lowered to 45℃, the relative humidity is 38%, and the baking time is 9h; then the oven door is opened and the dried fruits are dried in the drying room under ventilation and exhaust conditions for 4h;

[0097] Stage 4: The oven temperature setting is 42°C, the relative humidity is 25%, and the baking time is 4 hours;

[0098] (11) Cooling: Place the finished product after formal baking in a cooling room (temperature 25°C) to cool to room temperature;

[0099] (12) Inspection: After the finished product has cooled, the quality inspector will conduct a sensory inspection on the finished product and conduct a physical and chemical inspection on random samples according to the inspection requirements;

[0100] (13) Sausage cutting: The strings on the sections of the sausages that have passed the inspection are cut off, and the ends of the sausages must be trimmed evenly before being sent to the next process for selection and inspection. In this process, defective products that do not meet the requirements are selected, and qualified products are sent to the packaging process;

[0101] (14) Measuring and packaging: Weigh according to the net content requirements of the package, and arrange each bag of sausages neatly and in uniform length (the length error of each sausage is within 5 mm); then send them to the packaging machine for vacuum packaging, and the product specification is 320g±5g; put them in an outer bag, mark the production date, and obtain the finished sausages.

[0102] Comparative Example 1: Preparing bacon using traditional method

[0103] The method of Example 1 is used for operation, except that the initial pickling, pre-drying, coating pickling and pre-baking are omitted, that is, the following steps are performed in sequence in this comparative example:

[0104] (1) Selection and processing of raw meat;

[0105] (2) Seasoning and pickling;

[0106] (3) Hang on a rope to dry;

[0107] (4) Formal baking;

[0108] (5) Cooling;

[0109] (6) Inspection;

[0110] (7) Measuring packaging.

[0111] Comparative Example 2

[0112] The method of Example 1 was used, except that the initial pickling, pre-drying, coating pickling and pre-baking were omitted, and oil-soluble rosemary extract powder was added during the seasoning pickling process, and the mass ratio of the oil-soluble rosemary extract powder to the meat was 0.03:100, that is, the following steps were performed in this comparative example:

[0113] (1) Selection and processing of raw meat;

[0114] (2) seasoning and marinating (on the basis of Example 1, oil-soluble rosemary extract powder is further added, and the mass ratio of the oil-soluble rosemary extract powder to the meat material is 0.03:100);

[0115] (3) Hang on a rope to dry;

[0116] (4) Formal baking;

[0117] (5) Cooling;

[0118] (6) Inspection;

[0119] (7) Measuring packaging.

[0120] Comparative Example 3

[0121] The method of Example 1 was used, except that the pre-drying, coating and pre-baking were omitted, and the mass of the oil-soluble rosemary extract powder used in the initial pickling process was 0.03% of the mass of the strip-shaped pork belly. That is, the following steps were performed in this comparative example:

[0122] (1) Selection and processing of raw meat;

[0123] (2) initial pickling (the mass of the oil-soluble rosemary extract powder used is 0.03% of the mass of the strip-shaped pork belly);

[0124] (3) Seasoning and pickling;

[0125] (4) Hang on a rope to dry;

[0126] (5) Formal baking;

[0127] (6) Cooling;

[0128] (7) Inspection;

[0129] (8) Measuring packaging.

[0130] Comparative Example 4

[0131] The method of Example 1 was used, except that the initial pickling was omitted, and the rosemary extract solution used in the coating pickling process was obtained by mixing 55-degree liquor and oil-soluble rosemary extract powder in a mass ratio of 100:6, that is, the following steps were performed in this comparative example:

[0132] (1) Selection and processing of raw meat;

[0133] (2) Seasoning and pickling;

[0134] (3) Pre-drying;

[0135] (4) coating and pickling (the rosemary extract liquid used is obtained by mixing 55% liquor and oil-soluble rosemary extract powder in a mass ratio of 100:15);

[0136] (5) Hang on a rope to dry;

[0137] (6) pre-baking;

[0138] (7) Formal baking;

[0139] (8) Cooling;

[0140] (9) Inspection;

[0141] (10) Measuring packaging.

[0142] Comparative Example 5: Preparation of Chinese sausage by traditional method

[0143] The method of Example 2 is used for operation, except that the initial pickling, pre-drying, coating pickling and pre-baking are omitted, that is, the following steps are performed in sequence in this comparative example:

[0144] (1) Selection of raw meat;

[0145] (2) Processing of raw meat;

[0146] (3) Seasoning and pickling;

[0147] (4) Enema, segmentation, roping, and colon cleansing;

[0148] (5) Drying in the sun;

[0149] (6) Formal baking;

[0150] (7) Cooling;

[0151] (8) Inspection;

[0152] (9) Cutting intestines;

[0153] (10) Measuring packaging.

[0154] Comparative Example 6

[0155] The operation was carried out in accordance with the method of Example 2, except that the initial pickling, pre-drying, coating pickling and pre-baking were omitted, and oil-soluble rosemary extract powder was added during the seasoning pickling process, and the mass of the added oil-soluble rosemary extract powder was 0.03% of the total mass of the fat cubes and the lean meat particles, that is, the following steps were carried out in sequence in this comparative example:

[0156] (1) Selection of raw meat;

[0157] (2) Processing of raw meat;

[0158] (3) seasoning and marinating (adding oil-soluble rosemary extract powder based on Example 2, wherein the mass of the added oil-soluble rosemary extract powder is 0.03% of the total mass of the fat cubes and the lean meat);

[0159] (4) Enema, segmentation, roping, and colon cleansing:

[0160] (5) Drying in the sun;

[0161] (6) Formal baking;

[0162] (7) Cooling;

[0163] (8) Inspection;

[0164] (9) Cutting intestines;

[0165] (10) Measuring packaging.

[0166] Comparative Example 7

[0167] The method of Example 2 was used, except that the pre-drying, coating and pre-baking were omitted, and the mass fraction of the oil-soluble rosemary extract powder in the initial pickling process was 0.03 parts, that is, the following steps were performed in sequence in this comparative example:

[0168] (1) Selection of raw meat;

[0169] (2) Processing of raw meat;

[0170] (3) initial pickling (the mass fraction of oil-soluble rosemary extract powder is 0.03 parts);

[0171] (4) Seasoning and marinating;

[0172] (5) Enema, segmentation, roping, and colon cleansing;

[0173] (6) Drying in the sun;

[0174] (7) Formal baking;

[0175] (8) Cooling;

[0176] (9) Inspection;

[0177] (10) Cutting intestines;

[0178] (11) Measuring packaging.

[0179] Comparative Example 8

[0180] The method of Example 2 was used, except that the initial pickling was omitted, and the rosemary extract solution used in the coating pickling process was obtained by mixing 55-degree liquor and oil-soluble rosemary extract powder in a mass ratio of 100:6, that is, the following steps were performed in this comparative example:

[0181] (1) Selection of raw meat;

[0182] (2) Processing of raw meat;

[0183] (3) Seasoning and pickling;

[0184] (4) Enema, segmentation, roping, and colon cleansing;

[0185] (5) Pre-drying;

[0186] (6) coating and pickling (the rosemary extract liquid used is obtained by mixing 55% liquor and oil-soluble rosemary extract powder in a mass ratio of 100:15);

[0187] (7) Drying in the sun;

[0188] (8) pre-baking;

[0189] (9) Formal baking;

[0190] (10) cooling;

[0191] (11) Inspection;

[0192] (12) Cutting intestines;

[0193] (13) Measuring packaging.

[0194] Test Example 1

[0195] The bacon and sausage prepared in the examples and comparative examples were stored at room temperature for 6 months from April to September, and then the peroxide values ​​of the bacon and sausage were tested using the GB 5009.227-2016 method.

[0196] Figure 3The peroxide value measurement results of the bacon prepared in Example 1 and Comparative Examples 1 to 4 after being stored at room temperature for 6 months from April to September are shown in FIG. Figure 4 The results of the peroxide value determination of the sausages prepared in Example 2 and Comparative Examples 5 to 8 after being stored at room temperature for 6 months from April to September are shown in Table 1. The results show that the addition of oil-soluble rosemary extract in the preparation process of bacon and sausage can improve the antioxidant properties of bacon and sausage. After the process improvements of initial pickling and pre-drying, rosemary extract liquor coating pickling and pre-baking, the antioxidant properties of the product can be significantly improved; and when the two process improvements of initial pickling and coating pickling are used in combination, the effect is more significant, which can significantly extend the shelf life of bacon and sausage.

[0197] Table 1 Peroxide value of bacon and sausage prepared in the examples and comparative examples after storage at room temperature for 6 months

[0198]

[0199]

[0200] Test Example 2

[0201] The bacon and sausage prepared in the examples and comparative examples were subjected to sensory tasting, and the relevant indicators included taste, appearance, flavor, and texture. Specifically, the tasters were trained in advance to ensure that they had the ability to distinguish between food quality and preference. After that, the tasters were asked to taste five numbered bacon or sausage samples in order under the condition of rinsing their mouths in an independent compartment, and fill in a scoring form (where 1 point means very dislike and 5 points means very like), collect and process relevant data to draw a radar chart, as shown in the following example. Figure 5 and Figure 6 shown.

[0202] Figure 5 The sensory evaluation results of the bacon prepared in Example 1 and Comparative Examples 1 to 4 are shown in FIG. Figure 6 The results of sensory tasting test of the sausages prepared in Example 2 and Comparative Examples 5 to 8 are shown in FIG. The results show that the bacon and sausages prepared by the three-step pickling process of primary pickling, seasoning pickling and coating pickling have higher scores in taste, appearance, flavor and texture, that is, the three-step pickling process using oil-soluble rosemary extract can give bacon and sausages good palatability.

[0203] From the above results, it can be seen that the present invention replaces the traditional antioxidant BHA used in cured meat with an oil-soluble rosemary extract, which not only adds rosemary-specific flavor substances to cured meat and sausage and increases palatability, but also proposes a three-step pickling method, which gives the cured meat good antioxidant properties, meets consumers' pursuit of natural food, extends the product shelf life, improves product quality, and is conducive to enhancing the market competitiveness of the product.

[0204] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing a cured meat product without using an artificial antioxidant, comprising the following steps: marinating the raw meat to obtain marinated meat material; The cured meat material is sequentially aired, pre-baked and formally baked to obtain the cured meat product; Wherein, the raw meat includes pork belly, or the raw meat includes sorted fat and lean meat; When the raw meat includes pork belly, the pickling includes: sequentially performing a first initial pickling, a first seasoning pickling and a first coating pickling on the pork belly; when the raw meat includes sorted fat and lean meat, the pickling includes: performing a second initial pickling on the fat, mixing the fat after the second initial pickling with the lean meat, and sequentially performing a second seasoning pickling and a second coating pickling; The first primary pickling agent used in the first primary pickling and the second primary pickling agent used in the second primary pickling include oil-soluble rosemary extract; the first coating agent used in the first coating pickling and the second coating agent used in the second coating pickling are white wine liquid containing oil-soluble rosemary extract.

2. The preparation method according to claim 1, characterized in that: The cured meat product includes bacon or sausage; when the cured meat product is bacon, the raw meat is pork belly; when the cured meat product is sausage, the raw meat is sorted fat and lean meat, and the mass ratio of fat to lean meat is 2-4:6-8.

3. The preparation method according to claim 2, characterized in that: The mass of the oil-soluble rosemary extract used in the first initial pickling is 0.002% to 0.03% of the mass of the pork belly; The second primary pickling agent includes white sugar, edible salt and oil-soluble rosemary extract. When the second primary pickling is performed, the mass ratio of the fat meat to the white sugar, edible salt and oil-soluble rosemary extract in the second primary pickling agent is 30:3-4:0.5-1:0.002-0.

03.

4. The preparation method according to any one of claims 1 to 3, characterized in that: The temperature of the first initial pickling and the second initial pickling are independently 20-25° C., and the time is independently 1-5 hours.

5. The preparation method according to claim 1 or 2, characterized in that: The temperature of the first seasoning pickling and the second seasoning pickling are independently 20-25° C., and the time is independently 6-8 hours.

6. The preparation method according to claim 2, characterized in that: The first seasoning pickling and the first coating pickling further include a first pre-drying, and the second seasoning pickling and the second coating pickling further include a second pre-drying; The first pre-drying and the second pre-drying are independently performed at a temperature of 40 to 50° C. and for a time of 1 to 2 hours.

7. The preparation method according to claim 6, characterized in that: When the cured meat product is a Chinese sausage, the second seasoning and marinating step and the second pre-drying step further include: filling the meat obtained after the second seasoning and marinating step into a collagen casing, wherein the caliber of the collagen casing is 20 to 23 mm, and the fullness of the meat in the sausage body obtained after the filling step is 94 to 96%.

8. The preparation method according to claim 1 or 2, characterized in that: The mass ratio of the oil-soluble rosemary extract to the liquor in the first coating agent and the second coating agent is independently 0.1 to 10:100; The conditions for the first coating pickling include: the mass of the oil-soluble rosemary extract in the first coating agent is 0.002% to 0.03% of the mass of the meat, the temperature is 4 to 20° C., and the time is 1 to 3 hours; The conditions for the second coating pickling include: the mass of the oil-soluble rosemary extract in the second coating agent is 0.002% to 0.03% of the mass of the meat, the temperature is 4 to 20° C., and the time is 1 to 3 hours.

9. The preparation method according to claim 1 or 2, characterized in that: The pre-baking temperature is 55-60° C. and the pre-baking time is 1.5-2.5 hours.

10. The cured meat product prepared by the preparation method according to any one of claims 1 to 9.

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