Seasoning and smoking integrated bacon smoking material and preparation process thereof

Abstract

The invention relates to the technical field of food processing, in particular to a seasoning and smoking integrated bacon smoking material and a preparation process thereof. The preparation process comprises the following steps: preparing a crude extract from cedarwood and bamboo cane; mixing fruit tree residues and ginger powder, and performing secondary extraction; culturing lactobacillus plantarum to adsorb benzopyrene; and preparing the seasoning and smoking integrated bacon smoking material. According to the method, ovalbumin is added into the high-temperature boiled soaking solution of cypress and bamboo cane to prepare the additive, the additive is added into the specially cultured lactobacillus plantarum for adsorbing benzopyrene to be cultured, and the lactobacillus plantarum cultured by the method receives positive environmental stimulation in the crude extracting solution and can be massively propagated, so that the yield of the lactobacillus plantarum is increased, and the yield of the lactobacillus plantarum is increased. Lactobacillus plantarum which absorbs a large amount of benzopyrene is removed through centrifugation, and lactobacillus plantarum which can survive possibly is killed through high-temperature sterilization, so that the content of benzopyrene in smoked preserved meat is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a bacon smoking material integrating seasoning and smoking and a preparation process thereof. Background Art

[0002] Bacon products are deeply loved by consumers due to their unique flavor and color. The traditional method of making bacon is generally to smoke and roast it. However, bacon prepared by smoking contains a large amount of benzopyrene, which is produced when fat and protein decompose at high temperature. The spices used for smoking need to be burned during smoking. In this process, some fat and protein in the bacon will also produce benzopyrene due to incomplete decomposition at high temperature. Benzopyrene has been listed as a Class 1 carcinogen by the International Agency for Research on Cancer. The content of benzopyrene in smoked foods sold on the market is strictly limited.

[0003] Therefore, the existing technology does not use smoking when producing smoked foods such as bacon, but rather uses liquid smoking. The liquid smoking method is to burn the smoking material and then distill the extract to prepare the smoking liquid, and then apply the smoking liquid to the surface of the meat product for smoking. After the benzopyrene produced by the burning of the smoking material enters the smoking liquid, it can be adsorbed by the adsorption resin, thereby reducing the benzopyrene content in the smoking liquid, so that the benzopyrene content in the bacon product is reduced to meet the requirements of market regulations.

[0004] Existing adsorption resins can selectively adsorb benzopyrene in smoked liquid, but do not adsorb polyphenols. Polyphenols can provide rich odors in smoked liquid, and improve the taste value of smoked food. Therefore, the adsorption resin adsorbs benzopyrene but does not adsorb polyphenols, which can retain the flavor of smoked liquid to a certain extent. However, smoked liquid contains not only polyphenols, but also ketones and aldehydes. The odor of ketones is long-lasting, and most of them remain on the surface of smoked meat, making smoked food have more flavors. Ketones are volatile and can also In order to provide smoked food with more flavors, ketones and benzopyrene can be miscible in large quantities. Therefore, although the adsorption resin will not adsorb polyphenols, it will take away ketones while adsorbing benzopyrene. In addition, the adsorption resin will also directly adsorb aldehydes, thereby reducing the flavor of the smoke liquid, resulting in the smell and taste of bacon prepared from the smoke liquid being difficult to satisfy the market, so that people need to prepare seasonings for secondary pickling and seasoning of the bacon. Therefore, the present invention provides a bacon smoking material integrating seasoning and smoking and a preparation process thereof to solve the above technical problems. Summary of the invention

[0005] In view of the deficiencies in the prior art, the object of the present invention is to provide a bacon smoking material integrating seasoning and smoking and a preparation process thereof.

[0006] A preparation process of a bacon smoked material with integrated seasoning and smoking, comprising the following steps:

[0007] S1: Preparation of crude extracts from cedar and bamboo cane

[0008] The choline chloride, ethanol, lactic acid and glycerol are mixed in a reaction bottle to obtain a natural composite solvent, the cypress and bamboo cane are dried, crushed and sieved to obtain a mixed powder, the mixed powder is weighed and placed in a reaction bottle, the temperature is increased, and the natural composite solvent is added, centrifuged and condensed and refluxed, filtered, the filter residue is dried to obtain fruit wood residue, and the filtrate is distilled, condensed and refluxed to obtain a crude extract;

[0009] S2: Secondary extraction of wood residue and ginger powder

[0010] Wash and peel ginger, cut into slices, put into an oven to dry, crush and sieve to obtain ginger powder, mix the ginger powder with fruit wood residue to obtain ginger-fruit wood composite powder, wrap the ginger-fruit wood composite powder with defatted filter paper and place it in an extraction tube, add a natural composite solvent, heat and extract, and obtain a ginger-fruit wood composite extract;

[0011] S3: Cultivation of Lactobacillus plantarum to adsorb benzopyrene

[0012] The mixture of cedar and bamboo cane is soaked in deionized water, boiled at high temperature, and egg white protein is added to obtain an additive, the plant lactobacillus LP121 strain is inoculated in an MRS medium for cultivation, the precipitate is collected by centrifugation, and sterilized water is added to obtain a bacterial suspension, and a benzopyrene working solution is added to the bacterial suspension to obtain a mixed solution, the mixed solution is cultivated and centrifuged to remove the supernatant, the lower precipitate is added to the additive, the supernatant is removed by centrifugation after cultivation, the lower precipitate is added to a crude extract, the supernatant is taken after cultivation, and the treated smoked liquid is obtained by high temperature sterilization;

[0013] S4: Preparation of bacon smoked ingredients with seasoning and smoking

[0014] Edible salt, apple cider vinegar, cooking wine and ginger and fruit wood composite extract are mixed and stirred until dissolved, and the mixture is allowed to stand, and then olive oil and processed smoke liquid are added, the mixture is packaged, and vacuumized to obtain a bacon smoked material with seasoning and smoking integrated into one.

[0015] Furthermore, step S1 of preparing a crude extract from cedar and bamboo cane comprises the following steps:

[0016] S1.1: Mix choline chloride, ethanol, lactic acid and glycerol in a volume ratio of 1:(6-7):(2-3):(1-2) in a reaction bottle, heat in a water bath at 80-90°C with stirring until a uniform, transparent and stable liquid system is formed to obtain a natural composite solvent, and then cool the liquid and seal it for storage;

[0017] S1.2: Dry, crush and sieve the cypress and bamboo cane to obtain a mixed powder, weigh the mixed powder and put it in a reaction bottle, increase the temperature to 350-450℃, and the heating rate is 5-8℃ / min. After reaching the predetermined temperature, dry distill for 20-30min, and then cool to 100-150℃, and then add a natural composite solvent. The solid-liquid ratio of the mixed powder to the natural composite solvent is 1: (8.3-8.7) g / L. Centrifuge at 3000-3200r / min for 15-20min, condense and reflux, filter, and dry the filter residue at 100-120℃ for 4-6h to obtain fruit wood residue. Distill the filtrate at 100-120℃, condense and reflux to obtain a crude extract.

[0018] Furthermore, step S2, the wood residue is mixed with ginger powder for secondary extraction, comprising the following steps:

[0019] S2.1: Wash and peel the ginger, cut into slices, put into an oven at 60-80°C and dry for 10-12h, grind and sieve through a 60-mesh sieve to obtain ginger powder, mix the ginger powder with fruit wood residue at a mass ratio of 1:(2-3) to obtain ginger-fruit wood composite powder;

[0020] S2.2: Wrap the ginger-fruit wood composite powder with defatted filter paper and place it in an extraction tube, add a natural composite solvent, the solid-liquid ratio of the ginger-fruit wood composite powder and the natural composite solvent is 1: (5.4-5.8) g / L, heat to 90-100°C, extract for 6-8 hours, and then filter with a Buchner funnel to obtain the ginger-fruit wood composite extract.

[0021] Further, step S3 of culturing Lactobacillus plantarum to adsorb benzopyrene comprises the following steps:

[0022] S3.1: soaking a mixture of cedar and bamboo cane in deionized water at a solid-liquid ratio of 1:(3-4) g / L, boiling at high temperature, evaporating the solution to one third of the original volume, cooling and boiling again, evaporating the solution to one half of the original volume, cooling to 24-26° C., adding 15-25% of the total volume of the system of egg white protein, shaking for 10-15 minutes, and obtaining an additive;

[0023] S3.2: Inoculate Lactobacillus plantarum LP121 strain in MRS medium at an inoculum rate of 2-3%, culture at 37°C for 18-22h, centrifuge at 8000-10000r / min for 10-15min at a low temperature of 0-4°C to collect the precipitate, then wash the precipitate twice with sterile water, add sterile water to adjust the bacterial cell concentration to 1×10 10 CFU / mL, obtain bacterial suspension for later use;

[0024] S3.3: Add benzopyrene working solution to the bacterial suspension, vortex and oscillate to obtain a mixed solution, culture the mixed solution at 36-37℃ for 24 hours, centrifuge and remove the supernatant, add the lower precipitate to the additive at a ratio of 1-3 mg / mL, add 9-10 times the volume of sterile water, and then culture at 36-37℃ for 24 hours, centrifuge to remove the supernatant, add the lower precipitate to the crude extract, culture at 36-37℃ for 24 hours, centrifuge, take the upper clear liquid, sterilize at 100-120℃ for 15-20 minutes, and obtain the treated smoke liquid.

[0025] Furthermore, the mixture of cypress and bamboo cane in step S3.1 is prepared by mixing cypress blocks and bamboo cane blocks in a mass ratio of 1:(3-4).

[0026] Furthermore, in step S3.3, the volume ratio of the bacterial suspension to the benzopyrene working solution is 1:(9-10).

[0027] Furthermore, step S4 prepares the bacon smoked material with seasoning and smoking integrated, comprising the following steps:

[0028] S4.1: Mix 10-15 parts by weight of edible salt, 30-40 parts by weight of apple cider vinegar, 30-40 parts by weight of cooking wine and 10-20 parts by weight of ginger and fruit wood composite extract and stir until dissolved, and let stand for 30-40 minutes;

[0029] S4.2: Add 15-30 parts by weight of olive oil and 40-50 parts by weight of treated smoke liquid, shake for 10-15 minutes until all components are evenly mixed, package, and evacuate to obtain a bacon smoked material with seasoning and smoked ingredients.

[0030] A bacon smoked material with integrated seasoning and smoking is prepared by the preparation process of the bacon smoked material with integrated seasoning and smoking.

[0031] Compared with the prior art, the present invention has at least the following beneficial effects:

[0032] 1. The present invention prepares an additive by adding egg white protein to a high-temperature boiled soaking liquid of cypress and bamboo cane, and then adds the additive to a plant lactobacillus specially cultured for adsorption of benzopyrene for cultivation. The cultured plant lactobacillus can adapt to the growth environment of the cypress and bamboo cane extracts, and the egg white protein can be adsorbed on the debris precipitated from the cypress and bamboo cane during boiling. The plant lactobacillus is promoted by the egg white protein and is more likely to reproduce on the debris precipitated from the cypress and bamboo cane and adsorb benzopyrene. The plant lactobacillus cultured by this method receives positive environmental stimulation in the crude extract. It can reproduce in large quantities and selectively absorb benzopyrene during the reproduction activity. The plant lactobacillus that has absorbed a large amount of benzopyrene is then removed by centrifugation, and the possible surviving plant lactobacillus is killed by high-temperature sterilization, thereby ensuring that the smoke liquid can be used normally and will not bring bacterial contamination to the bacon that needs to be processed. At the same time, the plant lactobacillus absorbs benzopyrene in the smoke liquid, and will not absorb phenols, ketones and aldehydes in the smoke liquid at the same time, but can retain the aroma substances in the smoke liquid to the greatest extent, thereby ensuring the taste and flavor of the smoke liquid and reducing the benzopyrene content in the smoked bacon.

[0033] 2. The present invention combines the fruit wood residues of cypress and bamboo cane that have been extracted once with ginger powder, and then wraps them with defatted filter paper, and uses a natural composite solvent for secondary extraction. The active ingredient gingerol contained in the ginger powder will be converted into shogaol at high temperature, and part of it will be decomposed into curcumin. Shogaol and curcumin can pass through the cell wall, combine with cellulose in the fruit wood residues of cypress and bamboo cane, and adhere to the cellulose, and assist lactic acid and choline chloride in the natural composite solvent to destroy the glycosidic bonds of cellulose, thereby decomposing the cellulose, and dissolving the intermediate products of cellobiose and oligosaccharides obtained by the decomposition in the obtained ginger-fruit wood composite extract, and by adding the ginger-fruit wood composite extract, cellobiose and oligosaccharides are introduced into the smoking material, thereby bringing better flavor and taste to the bacon during smoking.

[0034] 3. The present invention prepares a natural composite solvent by compounding choline chloride, ethanol, lactic acid and glycerol in a specific proportion. Choline chloride is a deep eutectic solvent, ethanol is a polar solvent, lactic acid and glycerol are respectively hydrophilic, and the four can form a four-series synergistic low eutectic solvent. Compared with a binary low eutectic solvent composed of choline chloride and ethanol or lactic acid, the four-series synergistic low eutectic solvent has a better extraction rate for polysaccharides and polyphenols in cypress and bamboo cane. Lactic acid and glycerol act as hydrogen bond acceptors and alternately bind to choline chloride. Ethanol acts as a polar solvent to improve the dissolution effect of lactic acid and glycerol and improve the activity of hydrogen bonds, thereby forming a complex and regular cross-staggered hydrogen bond network in the solution where the four exist at the same time, thereby achieving selective extraction of polyphenols in cypress and bamboo cane, reducing the extraction of impurities, and thus reducing the content of benzopyrene in the smoking liquid. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] The accompanying drawings, which are incorporated herein and constitute a part of the specification, illustrate embodiments of the present disclosure and, together with the description, further serve to explain the principles of the present disclosure and to enable those skilled in the relevant art to make and use the present disclosure.

[0036] Figure 1 The present invention is a flow chart of the preparation process of a bacon smoked material with integrated seasoning and smoking used in an embodiment of the present invention. DETAILED DESCRIPTION

[0037] The following is a detailed description of a seasoning and smoking-integrated bacon smoked material and its preparation process provided by the present invention in combination with the accompanying drawings and specific embodiments. At the same time, it is explained here that in order to make the embodiments more detailed, the following embodiments are the best and preferred embodiments, and those skilled in the art may also adopt other alternative methods to implement some known technologies; and the accompanying drawings are only for more specific description of the embodiments, and are not intended to specifically limit the present invention.

[0038] Embodiment 1:

[0039] A preparation process of a bacon smoked material with seasoning and smoking integrated into one, such as Figure 1 As shown, the following steps are included:

[0040] S1: Preparation of crude extracts from cedar and bamboo cane

[0041] S1.1: Mix choline chloride, ethanol, lactic acid and glycerol in a volume ratio of 1:6:2:1 in a reaction bottle, heat and stir in a water bath at 80°C until a uniform, transparent and stable liquid system is formed to obtain a natural composite solvent, and then cool the liquid and seal it for storage;

[0042] S1.2: Dry, crush and sieve cypress and bamboo cane to obtain a mixed powder, weigh the mixed powder and put it in a reaction bottle, increase the temperature to 450°C, and increase the heating rate to 8°C / min. After reaching the predetermined temperature, dry distill for 30 minutes, and then cool to 120°C, add the natural composite solvent, the solid-liquid ratio of the mixed powder to the natural composite solvent is 1:8.3g / L, centrifuge at 3000r / min for 20min, condense and reflux, filter, dry the filter residue at 120°C for 4h to obtain fruit wood residue, and distill the filtrate at 100°C, condense and reflux to obtain a crude extract;

[0043] S2: Secondary extraction of wood residue and ginger powder

[0044] S2.1: Wash and peel the ginger, cut into slices, put into an oven and dry at 80°C for 12 hours, grind and sieve through a 60-mesh sieve to obtain ginger powder, mix the ginger powder with fruit wood residue in a mass ratio of 1:2 to obtain ginger-fruit wood composite powder;

[0045] S2.2: Wrap the ginger-fruit wood composite powder with defatted filter paper and place it in an extraction tube. The solid-liquid ratio of the ginger-fruit wood composite powder and the natural composite solvent is 1:5.4 g / L. Add the natural composite solvent, heat to 100°C, extract for 6 hours, and then filter with a Buchner funnel to obtain the ginger-fruit wood composite extract.

[0046] S3: Cultivation of Lactobacillus plantarum to adsorb benzopyrene

[0047] S3.1: soaking a mixture of cypress and bamboo cane in deionized water at a solid-liquid ratio of 1:3 g / L, wherein the mixture of cypress and bamboo cane is prepared by mixing cypress blocks and bamboo cane blocks at a mass ratio of 1:3, boiling at high temperature, and evaporating the solution to one third of the original volume, cooling and then boiling again, evaporating the solution to one half of the original volume, cooling to 24° C., adding 15% of the total volume of egg white protein, and shaking for 10 minutes to obtain an additive;

[0048] S3.2: Lactobacillus plantarum LP121 strain was inoculated into MRS medium at a 2% inoculation rate, cultured at 37°C for 22 h, and then centrifuged at 10,000 r / min for 15 min at a low temperature of 4°C to collect the precipitate, then washed twice with sterile water, and then sterile water was added to adjust the bacterial cell concentration to 1×10 10 CFU / mL, obtain bacterial suspension for later use;

[0049] S3.3: Add benzopyrene working solution to the bacterial suspension, the volume ratio of the bacterial suspension and the benzopyrene working solution is 1:9, vortex and oscillate to obtain a mixed solution, culture the mixed solution at 37°C for 24 hours, centrifuge and remove the supernatant, add the lower precipitate to the additive at a ratio of 3 mg / mL, add 10 times the volume of sterile water, and then culture at 37°C for 24 hours, centrifuge to remove the supernatant, add the lower precipitate to the crude extract, culture at 37°C for 24 hours, centrifuge, take the upper supernatant, and sterilize at 120°C for 20 minutes to obtain the treated smoke liquid.

[0050] S4: Preparation of seasoning and smoking-integrated bacon smoked ingredients

[0051] S4.1: Mix 15 parts by weight of edible salt, 40 parts by weight of apple cider vinegar, 40 parts by weight of cooking wine and 20 parts by weight of ginger and fruit wood composite extract and stir until dissolved, and let stand for 30 minutes;

[0052] S4.2: Add 15 parts by weight of olive oil and 40 parts by weight of treated smoke liquid, shake for 15 minutes until all components are evenly mixed, package, and evacuate to obtain a bacon smoked material with seasoning and smoked ingredients.

[0053] Embodiment 2:

[0054] A preparation process of a bacon smoked material with seasoning and smoking integrated into one, such as Figure 1 As shown, the following steps are included:

[0055] S1: Preparation of crude extracts from cedar and bamboo cane

[0056] S1.1: Mix choline chloride, ethanol, lactic acid and glycerol in a volume ratio of 1:6:2:1 in a reaction bottle, heat and stir in a water bath at 90°C until a uniform, transparent and stable liquid system is formed to obtain a natural composite solvent, and then cool the liquid and seal it for storage;

[0057] S1.2: Dry, crush and sieve cypress and bamboo cane to obtain a mixed powder, weigh the mixed powder and put it in a reaction bottle, increase the temperature to 350°C at a heating rate of 5°C / min, dry distill for 20 minutes after reaching the predetermined temperature, then cool to 100°C, add a natural composite solvent, the solid-liquid ratio of the mixed powder to the natural composite solvent is 1:8.3 g / L, centrifuge at 3200 r / min for 15 minutes, condense and reflux, filter, dry the filter residue at 100°C for 6 hours to obtain fruit wood residue, distill the filtrate at 100°C, condense and reflux to obtain a crude extract;

[0058] S2: Secondary extraction of wood residue and ginger powder

[0059] S2.1: Wash and peel the ginger, cut into slices, put into an oven and dry at 60°C for 10 h, grind and sieve through a 60-mesh sieve to obtain ginger powder, mix the ginger powder with fruit wood residue in a mass ratio of 1:2 to obtain ginger-fruit wood composite powder;

[0060] S2.2: Wrap the ginger-fruit wood composite powder with defatted filter paper and place it in an extraction tube. The solid-liquid ratio of the ginger-fruit wood composite powder and the natural composite solvent is 1:5.4 g / L. Add the natural composite solvent, heat to 90°C, extract for 8 hours, and then filter with a Buchner funnel to obtain the ginger-fruit wood composite extract.

[0061] S3: Cultivation of Lactobacillus plantarum to adsorb benzopyrene

[0062] S3.1: soaking a mixture of cedar and bamboo cane in deionized water at a solid-liquid ratio of 1:3 g / L, wherein the mixture of cedar and bamboo cane is prepared by mixing cedar blocks and bamboo cane blocks at a mass ratio of 1:3, boiling at high temperature, and evaporating the solution to one third of the original volume, cooling and then boiling again, evaporating the solution to one half of the original volume, cooling to 26° C., adding 15% of the total volume of egg white protein, and shaking for 15 minutes to obtain an additive;

[0063] S3.2: Lactobacillus plantarum LP121 strain was inoculated into MRS medium at a 2% inoculum volume, cultured at 37°C for 18 h, and then centrifuged at 8000 r / min for 10 min at a low temperature of 4°C to collect the precipitate, then washed twice with sterile water, and then sterile water was added to adjust the bacterial cell concentration to 1×10 10 CFU / mL, obtain bacterial suspension for later use;

[0064] S3.3: Add benzopyrene working solution to the bacterial suspension, the volume ratio of the bacterial suspension and the benzopyrene working solution is 1:9, vortex and oscillate to obtain a mixed solution, culture the mixed solution at 36°C for 24 hours, centrifuge and remove the supernatant, add the lower precipitate to the additive at a ratio of 3 mg / mL, add 10 times the volume of sterile water, and then culture at 36°C for 24 hours, centrifuge to remove the supernatant, add the lower precipitate to the crude extract, culture at 36°C for 24 hours, centrifuge, take the upper supernatant, and sterilize at 100°C for 15 minutes to obtain the treated smoke liquid.

[0065] S4: Preparation of bacon smoked ingredients with seasoning and smoking

[0066] S4.1: Mix 15 parts by weight of edible salt, 40 parts by weight of apple cider vinegar, 40 parts by weight of cooking wine and 20 parts by weight of ginger and fruit wood composite extract and stir until dissolved, and let stand for 40 minutes;

[0067] S4.2: Add 15 parts by weight of olive oil and 40 parts by weight of treated smoke liquid, shake for 10 minutes until all components are evenly mixed, package, and evacuate to obtain a bacon smoked material with seasoning and smoked ingredients.

[0068] Embodiment 3:

[0069] A preparation process of a bacon smoked material with seasoning and smoking integrated into one, such as Figure 1 As shown, the following steps are included:

[0070] S1: Preparation of crude extracts from cedar and bamboo cane

[0071] S1.1: Mix choline chloride, ethanol, lactic acid and glycerol in a volume ratio of 1:7:3:2 in a reaction bottle, heat and stir in a water bath at 80°C until a uniform, transparent and stable liquid system is formed to obtain a natural composite solvent, and then cool the liquid and seal it for storage;

[0072] S1.2: Dry, crush and sieve cypress and bamboo cane to obtain a mixed powder, weigh the mixed powder and put it in a reaction bottle, increase the temperature to 450°C, and increase the heating rate to 8°C / min. After reaching the predetermined temperature, dry distill for 30 minutes, and then cool to 120°C, add the natural composite solvent, the solid-liquid ratio of the mixed powder to the natural composite solvent is 1:8.7g / L, centrifuge at 3000r / min for 20min, condense and reflux, filter, dry the filter residue at 120°C for 4h to obtain fruit wood residue, and distill the filtrate at 100°C, condense and reflux to obtain a crude extract;

[0073] S2: Secondary extraction of wood residue and ginger powder

[0074] S2.1: Wash and peel the ginger, cut into slices, put into an oven and dry at 80°C for 12 hours, grind and sieve through a 60-mesh sieve to obtain ginger powder, mix the ginger powder with fruit wood residue in a mass ratio of 1:3 to obtain ginger-fruit wood composite powder;

[0075] S2.2: Wrap the ginger-fruit wood composite powder with defatted filter paper and place it in an extraction tube. The solid-liquid ratio of the ginger-fruit wood composite powder and the natural composite solvent is 1:5.8 g / L. Add the natural composite solvent, heat to 100°C, extract for 6 hours, and then filter with a Buchner funnel to obtain the ginger-fruit wood composite extract.

[0076] S3: Cultivation of Lactobacillus plantarum to adsorb benzopyrene

[0077] S3.1: soaking a mixture of cypress and bamboo cane in deionized water at a solid-liquid ratio of 1:4 g / L, wherein the mixture of cypress and bamboo cane is prepared by mixing cypress blocks and bamboo cane blocks at a mass ratio of 1:4, boiling at high temperature, and evaporating the solution to one third of the original volume, cooling and then boiling again, evaporating the solution to one half of the original volume, cooling to 24° C., adding 25% of the total volume of egg white protein, and shaking for 10 minutes to obtain an additive;

[0078] S3.2: Lactobacillus plantarum LP121 strain was inoculated into MRS medium at a 3% inoculum volume, cultured at 37°C for 22 h, and then centrifuged at 10,000 rpm for 15 min at a low temperature of 4°C to collect the precipitate, then washed twice with sterile water, and then sterile water was added to adjust the bacterial cell concentration to 1×10 10 CFU / mL, obtain bacterial suspension for later use;

[0079] S3.3: Add benzopyrene working solution to the bacterial suspension, the volume ratio of the bacterial suspension to the benzopyrene working solution is 1:10, vortex and oscillate to obtain a mixed solution, culture the mixed solution at 37°C for 24 hours, centrifuge and remove the supernatant, add the lower precipitate to the additive at a ratio of 3 mg / mL, add 10 times the volume of sterile water, and then culture at 37°C for 24 hours, centrifuge to remove the supernatant, add the lower precipitate to the crude extract, culture at 37°C for 24 hours, centrifuge, take the upper supernatant, and sterilize at 120°C for 20 minutes to obtain the treated smoke liquid.

[0080] S4: Preparation of seasoning and smoking-integrated bacon smoked ingredients

[0081] S4.1: Mix 10 parts by weight of edible salt, 30 parts by weight of apple cider vinegar, 30 parts by weight of cooking wine and 10 parts by weight of ginger and fruit wood composite extract and stir until dissolved, and let stand for 30 minutes;

[0082] S4.2: Add 30 parts by weight of olive oil and 50 parts by weight of treated smoke liquid, shake for 15 minutes until all components are evenly mixed, package, and evacuate to obtain a bacon smoked material with seasoning and smoked ingredients.

[0083] Comparative Example 1:

[0084] Compared with Example 1, the difference of Comparative Example 1 is that step S3.1 is not performed, and no additive is added in step S3.3. Instead, the bacterial suspension is directly cultured in the benzopyrene working solution and then added to the crude extract to perform the benzopyrene removal operation, specifically, "S3: Cultivating Lactobacillus plantarum to adsorb benzopyrene

[0085] S3.2: Lactobacillus plantarum LP121 strain was inoculated into MRS medium at a 2% inoculation rate, cultured at 37°C for 22 h, and then centrifuged at 10,000 r / min for 15 min at a low temperature of 4°C to collect the precipitate, then washed twice with sterile water, and then sterile water was added to adjust the bacterial cell concentration to 1×10 10 CFU / mL, obtain bacterial suspension for later use;

[0086] S3.3: Add benzopyrene working solution to the bacterial suspension, the volume ratio of the bacterial suspension to the benzopyrene working solution is 1:9, vortex oscillate to mix and obtain a mixed solution, incubate the mixed solution at 37°C for 24 hours, centrifuge and remove the supernatant, add the lower precipitate to the crude extract, incubate at 37°C for 24 hours, centrifuge, take the upper clear liquid, sterilize at 120°C for 20 minutes, and obtain the treated smoked liquid. The prepared seasoning and smoked bacon smoked material is recorded as Comparative Example 1.

[0087] Comparative Example 2:

[0088] Compared with Example 1, the difference of Comparative Example 2 is that step S3.1 is not performed, and egg white protein is used instead of the additive in step S3.3, specifically: "S3: Cultivating Lactobacillus plantarum to adsorb benzopyrene

[0089] S3.2: Lactobacillus plantarum LP121 strain was inoculated into MRS medium at a 2% inoculation rate, cultured at 37°C for 22 h, and then centrifuged at 10,000 r / min for 15 min at a low temperature of 4°C to collect the precipitate, then washed twice with sterile water, and then sterile water was added to adjust the bacterial cell concentration to 1×10 10 CFU / mL, obtain bacterial suspension for later use;

[0090] S3.3: Add benzopyrene working solution to the bacterial suspension, the volume ratio of the bacterial suspension to the benzopyrene working solution is 1:9, vortex and oscillate to obtain a mixed solution, incubate the mixed solution at 37°C for 24 hours, centrifuge and remove the supernatant, add the lower precipitate to egg white protein at a ratio of 3 mg / mL, add 10 times the volume of sterile water, and then incubate at 37°C for 24 hours, centrifuge to remove the supernatant, add the lower precipitate to the crude extract, incubate at 37°C for 24 hours, centrifuge, take the upper clear liquid, and sterilize at 120°C for 20 minutes to obtain the "treated smoked liquid". The prepared seasoning and smoked bacon smoked material is recorded as Comparative Example 2.

[0091] Comparative Example 3:

[0092] Compared with Example 1, the difference of Comparative Example 3 is that no ovalbumin is added in step S3.1 to prepare the additive, specifically: "S3: Cultivating Lactobacillus plantarum to adsorb benzopyrene

[0093] S3.1: soaking a mixture of cedar and bamboo cane in deionized water at a solid-liquid ratio of 1:3 g / L, wherein the mixture of cedar and bamboo cane is prepared by mixing cedar blocks and bamboo cane blocks at a mass ratio of 1:3, boiling at high temperature, evaporating the solution to one third of the original volume, cooling and then boiling again, evaporating the solution to one half of the original volume, and cooling to 24° C. to obtain an additive;

[0094] S3.2: Lactobacillus plantarum LP121 strain was inoculated into MRS medium at a 2% inoculation rate, cultured at 37°C for 22 h, and then centrifuged at 10,000 r / min for 15 min at a low temperature of 4°C to collect the precipitate, then washed twice with sterile water, and then sterile water was added to adjust the bacterial cell concentration to 1×10 10 CFU / mL, obtain bacterial suspension for later use;

[0095] S3.3: Add benzopyrene working solution to the bacterial suspension, the volume ratio of the bacterial suspension to the benzopyrene working solution is 1:9, vortex and oscillate to obtain a mixed solution, incubate the mixed solution at 37°C for 24 hours, centrifuge and remove the supernatant, add the lower precipitate to the additive at a ratio of 3 mg / mL, add 10 times the volume of sterile water, and then incubate at 37°C for 24 hours, centrifuge to remove the supernatant, add the lower precipitate to the crude extract, incubate at 37°C for 24 hours, centrifuge, take the upper clear liquid, and sterilize at 120°C for 20 minutes to obtain the "treated smoked liquid". The prepared seasoning and smoked bacon smoked material is recorded as Comparative Example 3.

[0096] Comparative Example 4:

[0097] Compared with Example 1, the difference of Comparative Example 4 is that step S2.1 is not performed, and step S2.2 uses fruit wood residue instead of ginger fruit wood composite powder for extraction, specifically: "S2: Secondary extraction of fruit wood residue

[0098] S2.1: Wrap the wood residue with defatted filter paper and place it in an extraction tube. The solid-liquid ratio of the wood residue to the natural composite solvent is 1:5.4 g / L. Add the natural composite solvent, heat to 100°C, extract for 6 hours, and then filter with a Buchner funnel to obtain a wood extract. The prepared wood extract is used instead of the ginger-fruit composite extract to prepare a bacon smoked material with seasoning and smoking, which is recorded as Comparative Example 4.

[0099] Comparative Example 5:

[0100] Compared with Example 1, the difference of Comparative Example 5 is that no fruit wood residue is added in step S2.1, and ginger powder is used instead of ginger-fruit wood composite powder for extraction in step S2.2, specifically: "S2: Secondary extraction of fruit wood residue

[0101] S2.1: Wash and peel the ginger, cut into slices, put into an oven at 80°C and dry for 12 hours, grind and pass through a 60-mesh sieve to obtain ginger powder;

[0102] S2.2: Wrap ginger powder with defatted filter paper and place it in an extraction tube, the solid-liquid ratio of ginger powder to natural composite solvent is 1:5.4 g / L, add natural composite solvent, heat to 100°C, extract for 6 hours, and then filter with a Buchner funnel to obtain ginger extract. The prepared ginger extract is used instead of the ginger and fruit wood composite extract to prepare a bacon smoked material with seasoning and smoking, which is recorded as Comparative Example 5.

[0103] Comparative Example 6:

[0104] Compared with Example 1, the difference of Comparative Example 6 is that ethanol is not added in step S1.1, specifically: "S1.1: Mix choline chloride, lactic acid and glycerol in a volume ratio of 1:2:1 in a reaction bottle, heat and stir in a water bath at 80°C until a uniform, transparent and stable liquid system is formed to obtain a natural composite solvent, and then cool the liquid and seal it for storage". The prepared seasoning and smoked bacon smoking material is recorded as Comparative Example 6.

[0105] Comparative Example 7:

[0106] Compared with Example 1, the difference of Comparative Example 7 is that lactic acid is not added in step S1.1, specifically: "S1.1: Mix choline chloride, ethanol and glycerol in a volume ratio of 1:6:1 in a reaction bottle, heat and stir in a water bath at 80°C until a uniform, transparent and stable liquid system is formed to obtain a natural composite solvent, and then cool the liquid and seal it for storage". The prepared seasoning and smoked bacon smoking material is recorded as Comparative Example 7.

[0107] Comparative Example 8:

[0108] Compared with Example 1, the difference of Comparative Example 8 is that glycerol is not added in step S1.1, specifically: "S1.1: Mix choline chloride, ethanol and lactic acid in a volume ratio of 1:6:2 in a reaction bottle, heat and stir in a water bath at 80°C until a uniform, transparent and stable liquid system is formed to obtain a natural composite solvent, and then cool the liquid and seal it for storage". The prepared seasoning and smoked bacon smoking material is recorded as Comparative Example 8.

[0109] Comparative Example 9:

[0110] Compared with Example 1, the difference of Comparative Example 9 is that lactic acid and glycerol are not added in step S1.1, specifically: "S1.1: Mix choline chloride and ethanol in a volume ratio of 1:6 in a reaction bottle, heat and stir in a water bath at 80°C until a uniform, transparent and stable liquid system is formed to obtain a natural composite solvent, and then cool the liquid and seal it for storage". The prepared seasoning and smoked bacon smoked material is recorded as Comparative Example 9.

[0111] Comparative Example 10:

[0112] Compared with Example 1, the difference of Comparative Example 10 is that, instead of using Lactobacillus plantarum to adsorb benzopyrene, an adsorption resin is used to adsorb benzopyrene, specifically: "S1: Preparing a crude extract from cedar and bamboo cane

[0113] S1.1: Mix choline chloride, ethanol, lactic acid and glycerol in a volume ratio of 1:7:3:2 in a reaction bottle, heat and stir in a water bath at 80°C until a uniform, transparent and stable liquid system is formed to obtain a natural composite solvent, and then cool the liquid and seal it for storage;

[0114] S1.2: Dry, crush and sieve cypress and bamboo cane to obtain a mixed powder, weigh the mixed powder and put it in a reaction bottle, increase the temperature to 450°C, and increase the heating rate to 8°C / min. After reaching the predetermined temperature, dry distill for 30 minutes, and then cool to 120°C, add the natural composite solvent, the solid-liquid ratio of the mixed powder to the natural composite solvent is 1:8.7g / L, centrifuge at 3000r / min for 20min, condense and reflux, filter, dry the filter residue at 120°C for 4h to obtain fruit wood residue, and distill the filtrate at 100°C, condense and reflux to obtain a crude extract;

[0115] S2: Secondary extraction of wood residue and ginger powder

[0116] S2.1: Wash and peel the ginger, cut into slices, put into an oven and dry at 80°C for 12 hours, grind and sieve through a 60-mesh sieve to obtain ginger powder, mix the ginger powder with fruit wood residue in a mass ratio of 1:2 to obtain ginger-fruit wood composite powder;

[0117] S2.2: Wrap the ginger-fruit wood composite powder with defatted filter paper and place it in an extraction tube. The solid-liquid ratio of the ginger-fruit wood composite powder to the natural composite solvent is 1:5.4 g / L. Add the natural composite solvent, heat to 100°C, extract for 6 hours, and then filter with a Buchner funnel to obtain the ginger-fruit wood composite extract.

[0118] S3: Adsorption of benzopyrene by adsorption resin

[0119] The adsorption resin is immersed in the crude extract and placed on a constant temperature shaker at 16°C for 24 hours to obtain a treated liquid, and then the adsorption resin is taken out, the pH value of deionized water is adjusted to 8 with NaOH, and desorbed on a constant temperature shaker at 16°C for 20 hours to obtain a desorbed liquid, and the treated liquid and the desorbed liquid are mixed to obtain a treated smoked liquid;

[0120] S4: Preparation of bacon smoked ingredients with seasoning and smoking

[0121] S4.1: Mix 15 parts by weight of edible salt, 40 parts by weight of apple cider vinegar, 40 parts by weight of cooking wine and 20 parts by weight of ginger and fruit wood composite extract and stir until dissolved, and let stand for 30 minutes;

[0122] S4.2: 15 parts by weight of olive oil and 40 parts by weight of treated smoke liquid were added, and the mixture was shaken for 15 minutes until the components were evenly mixed, and then packaged and vacuumed to obtain a bacon smoked material with seasoning and smoked integrated. The prepared bacon smoked material with seasoning and smoked integrated was recorded as Comparative Example 10.

[0123] The bacon was prepared using the seasoning and smoked bacon smoking materials of Examples 1-3 and Comparative Examples 1-10. Fresh pork belly was soaked in the smoking materials and placed at a low temperature of 0°C for 24 hours. The pork belly was then taken out to drain the surface moisture and air-dried in a well-ventilated place for 48 hours to obtain the bacon.

[0124] The benzopyrene content in bacon was tested by liquid chromatography, as shown in Table 1.

[0125] The content of flavor substances in bacon was tested by chromatography-mass spectrometry, as shown in Table 2.

[0126] Table 1

[0127] Benzopyrene content (μg / kg) Example 1 0.18 Example 2 0.21 Example 3 0.19 Comparative Example 1 2.73 Comparative Example 2 1.84 Comparative Example 3 1.69 Comparative Example 6 2.46 Comparative Example 7 2.78 Comparative Example 8 2.32 Comparative Example 9 2.17 Comparative Example 10 0.23

[0128] The benzopyrene content of Examples 1-3 is 0.21 μg / kg at the highest and 0.18 μg / kg at the lowest, both lower than the national standard of 5 μg / kg. The benzopyrene content of Comparative Example 1 is 2.73 μg / kg, indicating that the addition of additives promotes the adsorption of benzopyrene by Lactobacillus plantarum. The benzopyrene content of Comparative Example 2 is 1.84 μg / kg, and that of Comparative Example 3 is 1.69 μg / kg. It can be seen that ovalbumin cannot replace additives to promote the adsorption of benzopyrene by Lactobacillus plantarum, and the combination of ovalbumin and other components of the additive can improve the ability of Lactobacillus plantarum to adsorb benzopyrene.

[0129] The benzopyrene content of Comparative Example 6 is 2.46 μg / kg, the benzopyrene content of Comparative Example 7 is 2.78 μg / kg, the benzopyrene content of Comparative Example 8 is 2.32 μg / kg, and the benzopyrene content of Comparative Example 9 is 2.17 μg / kg. It can be seen that the four-system synergistic low eutectic solvent has a better selective extraction effect on phenolic substances than the binary and ternary low eutectic solvents, and the benzopyrene content in the smoked liquid is lower, so that the benzopyrene content of the prepared bacon in the embodiment is also much lower than that of Comparative Examples 6-9.

[0130] Table 2

[0131] Polyphenol content (%) Ketone content (%) Carbonyl content (%) Example 1 20.48 15.67 20.92 Example 2 18.59 15.36 20.79 Example 3 19.36 15.45 20.63 Comparative Example 4 8.43 6.45 11.59 Comparative Example 5 8.62 6.16 11.71 Comparative Example 6 4.37 4.69 9.69 Comparative Example 7 4.92 4.79 9.82 Comparative Example 8 4.15 4.96 9.65 Comparative Example 9 2.89 3.48 7.88 Comparative Example 10 2.78 3.13 6.84

[0132] The polyphenol content, ketone content and carbonyl content of Examples 1-3 are much higher than those of the comparative example on average, which shows that the bacon prepared by the present invention has a better taste. Carbonyl compounds generally refer to the synthesis of aldehydes and ketones. Furfural in aldehyde compounds has caramel aroma and nut aroma, nonanal has a roasted taste, and ketone substances can have a smell similar to smoke and coffee. The high content of these substances in bacon can make the bacon taste better and richer.

[0133] The polyphenol contents of Comparative Examples 4 and 5 are 8.43 and 8.62%, while the ketone content and carbonyl content are lower than those of the embodiment, which are only 6.16 and 6.45%, 11.59 and 11.71%. It can be seen that the smoking material prepared by combining wood residue and ginger powder can give the bacon a richer taste.

[0134] The polyphenol content of Comparative Examples 6 to 8 is only about 4.37%, the ketone content is also about 4.79%, and the carbonyl content is about 9.69%, which is a significant decrease compared to the embodiment. It can be seen that the quadruple system low eutectic solvent has a better extraction rate than the ternary system low eutectic solvent. Therefore, the aromatic substances in the smoked material can enter the bacon and adhere to it, thereby providing a rich taste and aroma. The polyphenol content of Comparative Example 9 is only 2.89%, the ketone content is 3.48%, and the carbonyl content is 7.88%. It can be seen that the extraction efficiency of the binary system low eutectic solvent is worse than that of the ternary system.

[0135] The benzopyrene content of Comparative Example 10 is 0.23 μg / kg, while the contents of polyphenols, ketones and carbonyls are 2.78%, 3.13% and 6.84% respectively. The benzopyrene content in the bacon is similar to that in the embodiment using Lactobacillus plantarum, while the content of aroma substances is much lower than that in the embodiment. It can be seen that the use of Lactobacillus plantarum can better retain the aroma substances in the bacon while removing benzopyrene.

[0136] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A preparation process of a bacon smoked material with integrated seasoning and smoking, characterized in that: The steps include: S1: Preparation of crude extracts from cedar and bamboo cane The choline chloride, ethanol, lactic acid and glycerol are mixed in a reaction bottle to obtain a natural composite solvent, the cypress and bamboo cane are dried, crushed and sieved to obtain a mixed powder, the mixed powder is weighed and placed in a reaction bottle, the temperature is increased, and the natural composite solvent is added, centrifuged and condensed and refluxed, filtered, the filter residue is dried to obtain fruit wood residue, and the filtrate is distilled, condensed and refluxed to obtain a crude extract; S2: Secondary extraction of wood residue and ginger powder Wash and peel ginger, cut into slices, put into an oven to dry, crush and sieve to obtain ginger powder, mix the ginger powder with fruit wood residue to obtain ginger-fruit wood composite powder, wrap the ginger-fruit wood composite powder with defatted filter paper and place it in an extraction tube, add a natural composite solvent, heat and extract, and obtain a ginger-fruit wood composite extract; S3: Cultivation of Lactobacillus plantarum to adsorb benzopyrene The mixture of cedar and bamboo cane is soaked in deionized water, boiled at high temperature, and egg white protein is added to obtain an additive, the plant lactobacillus LP121 strain is inoculated in an MRS medium for cultivation, the precipitate is collected by centrifugation, and sterilized water is added to obtain a bacterial suspension, and a benzopyrene working solution is added to the bacterial suspension to obtain a mixed solution, the mixed solution is cultivated and centrifuged to remove the supernatant, the lower precipitate is added to the additive, the supernatant is removed by centrifugation after cultivation, the lower precipitate is added to a crude extract, the supernatant is taken after cultivation, and the treated smoked liquid is obtained by high temperature sterilization; S4: Preparation of bacon smoked ingredients with seasoning and smoking Edible salt, apple cider vinegar, cooking wine and ginger and fruit wood composite extract are mixed and stirred until dissolved, and the mixture is allowed to stand, and then olive oil and processed smoke liquid are added, the mixture is packaged, and vacuumized to obtain a bacon smoked material with seasoning and smoking integrated into one.

2. The process for preparing the seasoning and smoking-integrated bacon smoked material according to claim 1, characterized in that: Step S1: preparing a crude extract from cedar and bamboo cane, comprising the following steps: S1.1: Mix choline chloride, ethanol, lactic acid and glycerol in a volume ratio of 1:(6-7):(2-3):(1-2) in a reaction bottle, heat in a water bath at 80-90°C with stirring until a uniform, transparent and stable liquid system is formed to obtain a natural composite solvent, and then cool the liquid and seal it for storage; S1.2: Dry, crush and sieve the cypress and bamboo cane to obtain a mixed powder, weigh the mixed powder and put it in a reaction bottle, increase the temperature to 350-450℃, and the heating rate is 5-8℃ / min. After reaching the predetermined temperature, dry distill for 20-30min, and then cool to 100-150℃, and then add a natural composite solvent. The solid-liquid ratio of the mixed powder to the natural composite solvent is 1: (8.3-8.7) g / L. Centrifuge at 3000-3200r / min for 15-20min, condense and reflux, filter, and dry the filter residue at 100-120℃ for 4-6h to obtain fruit wood residue. Distill the filtrate at 100-120℃, condense and reflux to obtain a crude extract.

3. The process for preparing the seasoning and smoking-integrated bacon smoked material according to claim 1, characterized in that: Step S2: mixing the wood residue with ginger powder for secondary extraction, comprising the following steps: S2.1: Wash and peel the ginger, cut into slices, put into an oven at 60-80°C and dry for 10-12h, grind and sieve through a 60-mesh sieve to obtain ginger powder, mix the ginger powder with fruit wood residue at a mass ratio of 1:(2-3) to obtain ginger-fruit wood composite powder; S2.2: Wrap the ginger-fruit wood composite powder with defatted filter paper and place it in an extraction tube, add a natural composite solvent, the solid-liquid ratio of the ginger-fruit wood composite powder and the natural composite solvent is 1: (5.4-5.8) g / L, heat to 90-100°C, extract for 6-8 hours, and then filter with a Buchner funnel to obtain the ginger-fruit wood composite extract.

4. The process for preparing the seasoning and smoking-integrated bacon smoked material according to claim 2, characterized in that: Step S3, culturing Lactobacillus plantarum to adsorb benzopyrene, comprises the following steps: S3.1: soaking a mixture of cedar and bamboo cane in deionized water at a solid-liquid ratio of 1:(3-4) g / L, boiling at high temperature, evaporating the solution to one third of the original volume, cooling and boiling again, evaporating the solution to one half of the original volume, cooling to 24-26° C., adding 15-25% of the total volume of the system of egg white protein, shaking for 10-15 minutes, and obtaining an additive; S3.2: Inoculate Lactobacillus plantarum LP121 strain in MRS medium at an inoculum rate of 2-3%, culture at 37°C for 18-22h, centrifuge at 8000-10000r / min for 10-15min at a low temperature of 0-4°C to collect the precipitate, then wash the precipitate twice with sterile water, add sterile water to adjust the bacterial cell concentration to 1×10 10 CFU / mL, obtain bacterial suspension for later use; S3.3: Add benzopyrene working solution to the bacterial suspension, vortex and oscillate to obtain a mixed solution, culture the mixed solution at 36-37℃ for 24 hours, centrifuge and remove the supernatant, add the lower precipitate to the additive at a ratio of 1-3 mg / mL, add 9-10 times the volume of sterile water, and then culture at 36-37℃ for 24 hours, centrifuge to remove the supernatant, add the lower precipitate to the crude extract, culture at 36-37℃ for 24 hours, centrifuge, take the upper clear liquid, sterilize at 100-120℃ for 15-20 minutes, and obtain the treated smoke liquid.

5. The process for preparing the seasoning and smoking-integrated bacon smoked material according to claim 4, characterized in that: The mixture of cypress and bamboo cane in step S3.1 is prepared by mixing cypress blocks and bamboo cane blocks in a mass ratio of 1:(3-4).

6. The process for preparing the seasoning and smoking-integrated bacon smoked material according to claim 4, characterized in that: In step S3.3, the volume ratio of the bacterial suspension to the benzopyrene working solution is 1:(9-10).

7. The process for preparing the seasoning and smoking-integrated bacon smoked material according to claim 4, characterized in that: Step S4 is to prepare a seasoning and smoking-integrated bacon smoked material, comprising the following steps: S4.1: Mix 10-15 parts by weight of edible salt, 30-40 parts by weight of apple cider vinegar, 30-40 parts by weight of cooking wine and 10-20 parts by weight of ginger and fruit wood composite extract and stir until dissolved, and let stand for 30-40 minutes; S4.2: Add 15-30 parts by weight of olive oil and 40-50 parts by weight of treated smoke liquid, shake for 10-15 minutes until all components are evenly mixed, package, and evacuate to obtain a bacon smoked material with seasoning and smoked ingredients.

8. A seasoning and smoked bacon smoked material, which is prepared by the preparation process of the seasoning and smoked bacon smoked material according to any one of claims 1 to 7.

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