Making method of low-fat and pigment-free combined bacon

Abstract

The invention provides a preparation method of low-fat and pigment-free combined bacon, and belongs to the technical field of food processing, and the preparation method comprises the following steps: preparing smoking liquid from persimmon wood chips, pepper wood chips, tea tree wood chips and cane sugar, and preparing the low-fat and pigment-free combined bacon by using the smoking liquid. The bacon is prepared from the smoking liquid prepared from the persimmon wood, the zanthoxylum bungeanum wood, the tea tree and the cane sugar, the bacon can be endowed with unique flavor and attractive color and luster, the oxidation resistance of the bacon can be remarkably improved, meanwhile, due to the caramelization reaction generated by the cane sugar in the preparation process of the smoking liquid, the color of the bacon can be regulated and controlled, and pigment is prevented from being used.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making low-fat, pigment-free combined bacon. Background Art

[0002] Bacon is deeply loved by consumers at home and abroad for its unique smoky flavor. Common methods for giving bacon a smoky flavor are wood smoking and liquid smoking. Compared with the environmental and safety issues caused by wood smoking, liquid smoking can reduce smoke emissions and reduce the content of harmful substances in meat products, becoming a new direction for bacon production. The liquid smoking process is mainly achieved by liquid smoke, which not only provides smoky flavor, but also has antibacterial and antioxidant capabilities, thereby reducing the peroxide content during bacon storage. It is known that bacon is oxidized. Different liquid smoke has different smoky flavor and antioxidant capacity. Therefore, improving the preparation process of liquid smoke is not only conducive to improving the flavor of bacon, but also improves the antioxidant capacity, thereby increasing the shelf life of bacon. There are many factors that affect the quality of liquid smoke, such as the type of raw wood, wood particle size, smoking conditions and purification methods. In order to further obtain higher quality liquid smoke and bacon, it is necessary to improve the preparation process of liquid smoke and bacon, reduce the fat and protein oxidation level during bacon processing and storage, and prepare higher quality bacon. Summary of the invention

[0003] In view of the above problems, the present invention provides a method for preparing low-fat, pigment-free combined bacon.

[0004] To achieve the above purpose, the technical solution adopted by the present invention is:

[0005] A method for making low-fat, pigment-free combined bacon comprises the following steps: using persimmon wood sawdust, prickly ash wood sawdust, tea tree wood sawdust and sucrose as raw materials to make a smoking liquid, and then using the smoking liquid to make the low-fat, pigment-free combined bacon.

[0006] Furthermore, in the process of preparing the smoking liquid, the weight ratio of the persimmon wood sawdust, the prickly ash wood sawdust, the tea tree wood sawdust and the sucrose is 80:14-16:4.5-5.5:7.5-8.5.

[0007] Furthermore, the smoke liquid is prepared by collecting smoked liquid from persimmon wood sawdust, Chinese prickly ash wood sawdust, tea tree wood sawdust and sucrose through dry distillation, and purifying the obtained smoked liquid.

[0008] Furthermore, the dry distillation process is divided into three stages, as follows:

[0009] The first stage of distillation temperature is 265-275°C and the time is 3.8-4.2h;

[0010] The second stage of dry distillation has a temperature of 455-465°C and a time of 2.8-3.2 hours;

[0011] The third stage distillation temperature is 575-585°C and the time is 0.9-1.1h.

[0012] Furthermore, in the process of purifying the smoked liquid, food-grade activated carbon is used for purification.

[0013] Furthermore, the weight ratio of the smoked liquid to the food-grade activated carbon is 5:0.9-1.1.

[0014] Furthermore, the particle sizes of the persimmon wood chips, the prickly ash wood chips and the tea tree wood chips are all 0.4 to 0.6 cm.

[0015] Furthermore, the process of using the smoke liquid to prepare the low-fat, pigment-free combined bacon is as follows:

[0016] Take salt, potassium iodide, the liquid smoke and water, and mix them well to prepare ingredients;

[0017] The meat is added with ingredients for marinating and baked to obtain the low-fat and pigment-free combined bacon.

[0018] Furthermore, the ingredients contain 4.8-5.2% salt, 0.4-0.6% potassium iodide and 0.09-0.11% of the smoking liquid in terms of mass percentage.

[0019] Furthermore, during the pickling process, the weight ratio of meat to ingredients is 1:0.9-1.1.

[0020] The beneficial effects of the method for making low-fat, pigment-free combined bacon of the present invention are:

[0021] The present invention uses the smoke liquid made from persimmon wood, Chinese prickly ash wood, tea tree wood and sucrose to prepare bacon, which can not only give the bacon a unique flavor and attractive color, but also significantly improve its antioxidant capacity. At the same time, due to the caramelization reaction of sucrose in the process of preparing the smoke liquid, the color of the bacon can be adjusted, and the use of pigments is avoided.

[0022] The present invention uses a variety of woods and sucrose to prepare the smoked liquid to prepare bacon, which provides rich phenolic compounds for the bacon, thereby effectively delaying the oxidation and deterioration of the bacon, and improving the safety and sensory quality;

[0023] The invention adopts persimmon wood, Chinese prickly ash wood, tea tree wood and sucrose as raw materials, and can provide unique aroma components for the prepared liquid smoke; wherein persimmon wood can provide a relatively high content of phenolic compounds for the liquid smoke, and provide a strong smoky flavor; Chinese prickly ash wood can provide amide substances for the liquid smoke, especially Chinese prickly ash numbing element, which can be compounded with phenolic compounds in the process of preparing the liquid smoke to improve the flavor level of the liquid smoke; tea tree wood can provide tea polyphenols and pine smoke aroma components for the liquid smoke, and further enhance the flavor complexity and freshness of the liquid smoke; at the same time, sucrose can also undergo a caramelization reaction in the process of preparing the liquid smoke, and generate aldehydes, ketones and furan compounds, which synergize with phenols and carbonyl compounds generated in the three types of wood to form a complex flavor with high complexity and multiple levels;

[0024] The invention prepares bacon by using a smoking liquid made from persimmon wood, Chinese prickly ash wood, tea tree wood and sucrose, and can give the bacon a rich and multi-layered smoking flavor through the synergistic effect of phenols, amides, tea polyphenols and caramelization products.

[0025] At the same time, since the smoke liquid is prepared from persimmon wood, Chinese prickly ash wood and tea tree wood together, the different proportions of cellulose and hemicellulose in each wood are utilized to decompose and produce a specific amount of carbonyl compounds, which can react with meat protein to form an attractive reddish brown color; at the same time, sucrose is added in the process of preparing the smoke liquid, and the sucrose pyrolysis product can further enhance the surface gloss of bacon through caramelization reaction, and at the same time, it is combined with phenolic derivatives to improve the water holding capacity of meat, and enhance the elasticity and chewiness of bacon; the bacon prepared by the present invention can maintain good surface gloss and attractive reddish brown color without adding pigments;

[0026] In the process of preparing the smoke liquid, the persimmon wood, the Chinese prickly ash wood and the tea tree wood can be decomposed to produce more kinds of phenolic compounds (such as guaiacol, methyl guaiacol, flavonoids, tea polyphenols, etc.), and these components all have a certain ability to scavenge free radicals, thereby improving the antioxidant activity; at the same time, the alkaloids in the Chinese prickly ash wood can also form a complex with the tea polyphenols in the tea tree and the persimmon tannin in the persimmon wood during the pyrolysis process, thereby enhancing the antioxidant activity; further, sucrose is used as a reducing alkaloid, and is pyrolyzed to produce small molecular antioxidant substances (such as furanone) during the preparation of the smoke liquid, which form a synergistic operation with the various phenolic substances formed by the wood, thereby further improving the antioxidant capacity;

[0027] The smoke liquid prepared by the specific process of the present invention has strong antioxidant activity, can significantly delay the oxidation of lipids and proteins in bacon, and improve product safety and shelf life. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 is a comparison chart of the free radical scavenging abilities of the smoke liquid Y1 prepared in Example 1 of the present invention and VC;

[0029] Figure 2 is a comparison chart of the free radical scavenging ability of the smoked liquids prepared with different amounts of Zanthoxylum bungeanum sawdust in Example 6 of the present invention;

[0030] Figure 3 is a comparison chart of the free radical scavenging ability of bacon prepared from the smoked liquids made from different amounts of Zanthoxylum bungeanum sawdust in Example 6 of the present invention;

[0031] Figure 4 is a comparison chart of the free radical scavenging ability of the smoked liquids prepared with different amounts of tea tree sawdust in Example 6 of the present invention;

[0032] Figure 5 is a comparison chart of the free radical scavenging ability of bacon prepared from the smoked liquid made from different amounts of tea tree sawdust in Example 6 of the present invention;

[0033] Figure 6 is a comparison chart of the free radical scavenging ability of the smoked liquids prepared with different sucrose dosages in Example 6 of the present invention;

[0034] Figure 7 is a comparison chart of the free radical scavenging ability of bacon prepared by using smoked liquids made with different amounts of sucrose in Example 6 of the present invention;

[0035] Figure 8 is a comparison chart of free radical scavenging capabilities of the smoke liquids prepared at different dry distillation temperatures in Example 6 of the present invention;

[0036] Fig. 9 This is a comparison chart of the free radical scavenging ability of bacon prepared from smoked liquids prepared using dry distillation temperatures and dosages in Example 6 of the present invention. DETAILED DESCRIPTION

[0037] The technical solutions in the embodiments of the present invention are described clearly and completely below. In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention can also be implemented in other ways different from those described herein, and those skilled in the art can make similar generalizations without violating the connotation of the present invention, so the present invention is not limited by the specific embodiments disclosed below.

[0038] Example 1 A method for making low-fat, pigment-free combined bacon

[0039] This embodiment is a method for making low-fat, pigment-free combined bacon, which is specifically as follows:

[0040] 1. Preparation of Liquid Smoke

[0041] Take persimmon wood, Chinese prickly ash wood and tea tree wood and grind them into particles with a diameter of 0.5 cm to obtain persimmon wood sawdust, Chinese prickly ash wood sawdust and tea tree sawdust;

[0042] 80g of persimmon wood chips, 15g of prickly ash wood chips and 5g of tea tree wood chips were placed in a 1L round-bottom flask, and then 8g of sucrose was added, and then placed in an electric heating mantle, and a condensing device was connected, and the temperature was raised for dry distillation, and smoke was generated in the process of rapid temperature rise and smoke generation, and then the smoke was collected by a condensing device to obtain a smoked stock solution;

[0043] The dry distillation process is divided into three stages, as follows:

[0044] The first stage of dry distillation temperature is 270℃ and time is 4h;

[0045] The second stage of dry distillation temperature is 460℃ and time is 3h;

[0046] The third stage of distillation temperature is 580°C and the time is 1 hour.

[0047] The smoked liquid was cooled to 0°C and allowed to settle for 5 hours. The supernatant was taken and filtered with double-layer filter paper. Food-grade activated carbon was then added for purification (the weight ratio of smoked liquid to food-grade activated carbon was 5:1). The liquid was placed in a shaker for 1 hour, filtered, and then filtered through a 0.45 μm microporous filter membrane to obtain smoked liquid, which was marked as Y1.

[0048] Safety determination method: Referring to the national standard GB5009.27-2016 for the determination of benzopyrene in food, benzopyrene solid phase imprinting column extraction was used, and high performance liquid chromatography analysis was performed to determine the safety of the smoked liquid. No benzopyrene was detected in the smoked liquid Y1 prepared in this example, so it can be used as an additive for preparing bacon.

[0049] DPPH free radical scavenging ability determination method:

[0050] Working solution preparation: Use anhydrous ethanol to prepare 1mmol / L DPPH stock solution and keep it in a dark place. When using, dilute it 10 times with anhydrous ethanol to obtain DPPH working solution.

[0051] Determination method: Dilute the smoke liquid into samples of different concentrations (0.05%, 0.1%, 0.2%, 0.4%, 0.8%), and use 200μg / mL VC as a positive control and distilled water as a blank control. Take 10μL of distilled water and sample, add 200μL of DPPH working solution and shake to mix, react at 30℃ for 30min, measure the absorbance at 517nm, and obtain A0 and A1. Take 10μL of sample, add 200μL of anhydrous ethanol and shake to mix, measure the absorbance at 517nm, and obtain A2. The calculation formula of DPPH free radical scavenging rate is as follows:

[0052] DPPH free radical scavenging rate (%) = 1-(A1-A2) / A0×100%;

[0053] Where: A0 is the absorbance after adding distilled water; A1 is the absorbance after the sample reacts; A2 is the absorbance when an equal volume of sample is added with an equal volume of anhydrous ethanol as the working solution.

[0054] The results are as follows Figure 1 As shown, it can be seen that the smoke liquid Y1 prepared by the present invention has good free radical scavenging ability, indicating that the smoke liquid Y1 has strong antioxidant ability.

[0055] 2. Production of low-fat, non-pigmented bacon

[0056] Take 5% by weight of salt, 0.5% by weight of potassium iodide, 0.1% by weight of liquid smoke Y1 and the balance of water, and stir and mix to form a batching;

[0057] Take the pork tenderloin, cut it into 4×4×2 cm slices, add ingredients and marinate, the weight ratio of pork tenderloin to ingredients is 1:1, marinate at 4.0±1.0℃ for 10h, bake at 70℃ for 5h, and prepare low-fat, pigment-free combined bacon, marked as PG1.

[0058] Measurement of antioxidant capacity: Weigh 0.1 g (accurate to 0.001 g) of the crushed sample meat, add 1 mL of PBS (pH = 7.4), use a homogenizer at 10000 rpm for 1 min, then centrifuge at 10000 rpm for 5 min, take 0.5 mL of the supernatant and dilute it 20 times as the sample, and measure it according to the DPPH free radical scavenging ability determination method. The DPPH free radical scavenging ability is 36.5%.

[0059] Embodiments 2 to 5 Method for making low-fat, pigment-free combined bacon

[0060] Examples 2 to 5 are respectively a method for making a low-fat, pigment-free combined bacon. According to the optimized formula given in Example 1, the scope of the method for making the low-fat, pigment-free combined bacon is further explored to obtain the formulas and preparation methods in Examples 2 to 5, wherein Examples 2 to 5 are substantially the same as Example 1, and the difference is only in some process parameters. See Table 1 for details:

[0061] Table 1 List of process parameters in Examples 2 to 5

[0062]

[0063]

[0064] The contents and results of other parts of Examples 2 to 5 are basically the same as those of Example 1 and will not be repeated here.

[0065] Example 6 Investigation of process parameters during the preparation of liquid smoke

[0066] In this example, various process conditions in the preparation process of the liquid smoke in Example 1 are investigated. During the investigation, the preparation process of the liquid smoke is basically the same as the preparation method and detection method of the liquid smoke in Example 1, and the process and detection method of preparing bacon using the above liquid smoke are also the same as those in Example 1.

[0067] 1. Investigation on the usage of Zanthoxylum bungeanum sawdust

[0068] The same batch of persimmon wood sawdust, Chinese prickly ash sawdust, tea tree sawdust and sucrose were taken, and different amounts of Chinese prickly ash sawdust were added to prepare corresponding smoked liquids (i.e., only the amount of Chinese prickly ash sawdust in Example 1 was changed, and the amounts of other raw materials and process conditions remained unchanged). Among them, the amounts of different Chinese prickly ash sawdust were 0, 7.5, 15 and 30 g, respectively, and no benzopyrene was detected in the corresponding smoked liquids prepared. The free radical scavenging abilities of the corresponding smoked liquids prepared are shown in Tables 2 and Figure 2 From Table 2 and Figure 2 It can be seen that increasing or decreasing the amount of Zanthoxylum sawdust will lead to a decrease in the free radical scavenging ability of the prepared liquid smoke to varying degrees, which may be due to the change in the proportion of different types of phenolic compounds in the liquid smoke, resulting in a change in the free radical scavenging ability of the liquid smoke.

[0069] Table 2 Free radical scavenging ability of smoked liquid made from different amounts of Zanthoxylum sawdust (%)

[0070]

[0071] Then, the above-mentioned smoke liquids were used to prepare bacon according to the method in Example 1. The free radical scavenging ability of the prepared bacon is shown in Tables 3 and Figure 3 From Table 3 and Figure 3 It can be seen that the free radical scavenging ability of bacon made by changing the amount of Zanthoxylum bungeanum sawdust is also affected by the amount of Zanthoxylum bungeanum sawdust. Changing the amount of Zanthoxylum bungeanum sawdust will also lead to a decrease in the free radical scavenging ability of bacon, thereby shortening the shelf life of bacon.

[0072] Table 3 Free radical scavenging ability of bacon prepared by using smoked liquid made from different amounts of Zanthoxylum sawdust (%)

[0073]

[0074] 2. Investigation on the usage of tea tree sawdust

[0075] The same batch of persimmon wood sawdust, Chinese prickly ash wood sawdust, tea tree sawdust and sucrose were taken, and different amounts of tea tree sawdust were added to prepare corresponding smoked liquids (i.e., only the amount of tea tree sawdust in Example 1 was changed, and the amounts of other raw materials and process conditions remained unchanged). Among them, the amounts of different tea tree sawdust were 0, 2.5, 5, and 10 g, respectively, and no benzopyrene was detected in the corresponding smoked liquids. The free radical scavenging abilities of the corresponding smoked liquids are shown in Tables 4 and Figure 4 From Table 4 and Figure 4 It can be seen that increasing or decreasing the amount of tea tree sawdust will lead to a decrease in the free radical scavenging ability of the prepared smoke liquid to varying degrees. This may be due to the change in the proportion of different types of phenolic compounds in the smoke liquid, which leads to a change in the free radical scavenging ability of the smoke liquid.

[0076] Table 4 Free radical scavenging ability of smoke liquid made from different tea tree sawdust dosages (%)

[0077]

[0078]

[0079] Then, the above-mentioned smoke liquids were used to prepare bacon according to the method in Example 1. The free radical scavenging ability of the prepared bacon is shown in Tables 5 and Figure 5 From Table 5 and Figure 5 It can be seen that the free radical scavenging ability of bacon made by changing the amount of tea tree sawdust is also affected by the amount of tea tree sawdust. Changing the amount of tea tree sawdust will also lead to a decrease in the free radical scavenging ability of bacon, which in turn leads to a shortened shelf life of bacon.

[0080] Table 5 Free radical scavenging ability of bacon prepared by using smoked liquid made from different amounts of tea tree sawdust (%)

[0081]

[0082] 3. Investigation on the amount of sucrose

[0083] The same batch of persimmon wood sawdust, Chinese prickly ash wood sawdust, tea tree sawdust and sucrose were taken, and different amounts of sucrose were added to prepare corresponding smoked liquids (i.e., only the amount of sucrose in Example 1 was changed, and the amounts of other raw materials and process conditions remained unchanged). Among them, the different amounts of sucrose were 0, 4, 8, and 16 g, respectively, and no benzopyrene was detected in the corresponding smoked liquids. The free radical scavenging abilities of the corresponding smoked liquids are shown in Tables 6 and Figure 6 From Table 6 and Figure 6 It can be seen that reducing the amount of sucrose will lead to a decrease in the free radical scavenging ability of the prepared liquid smoke to varying degrees. This may be due to the change in the quality of antioxidants produced by thermal decomposition of sucrose, which leads to a change in the free radical scavenging ability of the liquid smoke.

[0084] Table 6 Free radical scavenging ability of smoked liquids made with different amounts of sucrose (%)

[0085]

[0086]

[0087] Then, the above-mentioned smoke liquids were used to prepare bacon according to the method in Example 1. The free radical scavenging ability of the prepared bacon is shown in Tables 7 and Figure 7 From Table 7 and Figure 7 It can be seen that the free radical scavenging ability of bacon made by changing the amount of sucrose is also affected by the amount of sucrose. Changing the amount of sucrose will also lead to a decrease in the free radical scavenging ability of bacon, which in turn leads to a shortened shelf life of bacon.

[0088] Table 7 Free radical scavenging ability of bacon prepared by using smoked liquid made with different sucrose dosages (%)

[0089]

[0090] 4. Investigation of distillation temperature

[0091] The same batch of persimmon wood sawdust, prickly ash wood sawdust, tea tree sawdust and sucrose were used to investigate the effects of different retort temperatures on liquid smoke. The retort temperatures and times during the preparation of liquid smoke at different retort temperatures are as follows:

[0092] When the amount of raw materials and other process conditions remain unchanged, direct distillation at 270℃ for 8h is used to obtain the smoke liquid labeled DY1. No benzopyrene is detected in the smoke liquid DY1.

[0093] When the amount of raw materials and other process conditions remain unchanged, direct distillation at 460°C for 8 hours is used, and the resulting smoke liquid is marked as DY2. The benzopyrene content in the smoke liquid DY2 is 3 μg / kg.

[0094] When the amount of raw materials and other process conditions remain unchanged, direct distillation at 580°C for 8 hours is used, and the resulting smoke liquid is marked as DY3. The benzopyrene content in the smoke liquid DY3 is 11 μg / kg.

[0095] The free radical scavenging ability of the smoke liquid Y1 prepared in Example 1 and the smoke liquids DY1 to DY3 prepared by changing the dry distillation temperature were measured respectively. The results are shown in Tables 8 and Figure 8 From Table 8 and Figure 8 It can be seen that changing the distillation temperature in the process of preparing liquid smoke will lead to a decrease in the free radical scavenging ability of the prepared liquid smoke to varying degrees. This may be because the phenolic compounds produced by cracking during the distillation process are greatly affected by temperature. Too low a temperature will lead to a low content of phenolic compounds and a stable structure. As the temperature rises, the amount of phenolic compounds generated increases significantly, and they are cracked into small molecular phenols with higher antioxidant activity, thereby better improving the antioxidant activity.

[0096] Table 8 Free radical scavenging ability of smoke liquids prepared at different retorting temperatures (%)

[0097]

[0098] Then, the above-mentioned smoke liquids were used to prepare bacon according to the method in Example 1. The free radical scavenging ability of the prepared bacon is shown in Tables 9 and Fig. 9 From Table 9 and Fig. 9 It can be seen that the free radical scavenging ability of bacon made by changing the distillation temperature is also affected by the distillation temperature. Changing the distillation temperature will also lead to a decrease in the free radical scavenging ability of bacon, which in turn shortens the shelf life of bacon.

[0099] Table 9 Free radical scavenging ability of bacon prepared by smoke liquid prepared at different retorting temperatures (%)

[0100]

[0101] Obviously, the described embodiments are only some embodiments of the present invention, not all 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.

Claims

1. A method for preparing low-fat, pigment-free combined bacon, characterized in that: The production method comprises the following steps: using persimmon wood sawdust, Chinese prickly ash wood sawdust, tea tree sawdust and sucrose as raw materials to prepare liquid smoke, and then using the liquid smoke to prepare the low-fat and pigment-free combined bacon.

2. The method for making low-fat, pigment-free combined bacon according to claim 1, characterized in that: In the process of preparing the smoking liquid, the weight ratio of the persimmon wood sawdust, the prickly ash wood sawdust, the tea tree wood sawdust and the sucrose is 80:14-16:4.5-5.5:7.5-8.

5.

3. The method for making low-fat, pigment-free combined bacon according to claim 1 or 2, characterized in that: The smoke liquid is prepared by collecting smoke stock liquid through dry distillation of persimmon wood sawdust, Chinese prickly ash wood sawdust, tea tree wood sawdust and sucrose, and purifying the obtained smoke stock liquid.

4. The method for making low-fat, pigment-free combined bacon according to claim 3, characterized in that: The dry distillation process is divided into three stages, as follows: The first stage of distillation temperature is 265-275°C and the time is 3.8-4.2h; The second stage of dry distillation has a temperature of 455-465°C and a time of 2.8-3.2 hours; The third stage distillation temperature is 575-585°C and the time is 0.9-1.1h.

5. The method for making low-fat, pigment-free combined bacon according to claim 3, characterized in that: In the process of purifying the smoked liquid, food grade activated carbon is used for purification.

6. The method for making low-fat, pigment-free combined bacon according to claim 5, characterized in that: The weight ratio of smoked liquid to food-grade activated carbon is 5:0.9-1.

1.

7. The method for making low-fat, pigment-free combined bacon according to claim 1, 2, 4, 5 or 6, characterized in that: The particle sizes of persimmon wood sawdust, prickly ash wood sawdust and tea tree wood sawdust are all 0.4 to 0.6 cm.

8. The method for making low-fat, pigment-free combined bacon according to claim 1, 2, 4, 5 or 6, characterized in that: The process of using the liquid smoke to prepare the low-fat, pigment-free combined bacon is as follows: Take salt, potassium iodide, the liquid smoke and water, and mix them well to prepare ingredients; The meat is added with ingredients for marinating and baked to obtain the low-fat and pigment-free combined bacon.

9. The method for making low-fat, pigment-free combined bacon according to claim 8, characterized in that: Calculated by mass percentage, the ingredients contain 4.8-5.2% of salt, 0.4-0.6% of potassium iodide and 0.09-0.11% of the smoking liquid.

10. The method for making low-fat, pigment-free combined bacon according to claim 8, characterized in that: During the marinating process, the weight ratio of meat to ingredients is 1:0.9~1.1.

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