Meat smoking process based on cow dung fuel
Through the bacon process based on cow dung fuel, the problems of single fragrance, limited color and chemical additives in the traditional smoke process are solved, and the smoke effect with rich taste, no chemical additives, environmentally friendly and energy-saving is achieved, and the diversity and naturalness of the product is enhanced.
Patent Information
- Application Number
- CN202510305680.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-14
- Publication Date
- 2025-05-27
AI Technical Summary
The traditional meat product smoker has problems such as homogeneity of smoke components, single fragrance, limited color tone and the use of chemical additives, which is difficult to meet the needs of modern consumers for natural and diverse products.
The bacon process based on cow dung fuel is adopted. After the marinated beef and mutton is naturally dried, the marinated beef and mutton is baked and smoked with cow dung and spices, and combined with the steaming process, it forms a unique "color", "scent" and "flavor".
It has achieved a rich taste and no chemical additives to smoke, increased the color and aroma diversity of the product, and the process is environmentally friendly and energy-saving, and the use of waste to complete the ecological closed loop.
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of deep processing of meat, and in particular to a smoked meat process based on cow dung fuel. Background Art
[0002] Traditional meat product smoking processes mostly use wood or wood chips as heat sources and smoking materials, and achieve flavor imparting and anti-corrosion treatment through components such as phenols and carbonyl compounds generated by incomplete combustion. However, the prior art has the following defects: (1) The single combustion characteristics of the fuel lead to the homogenization of the smoking components, making it difficult to form a complex fragrance with rich layers; (2) The smoked pigments generated by the conventional pyrolysis process are mainly single-type melanoidin polymers, and the color of the products is limited to dark brown tones; (3) The use of artificial additives does not meet the needs of modern consumers for natural products. Traditional nomadic smoking has the problem of single and insipid taste. Therefore, there is an urgent need to develop a smoked meat process based on cow dung fuel with rich flavors and no chemical additives. Summary of the Invention
[0003] The purpose of the present invention is to provide a smoked meat process based on cow dung fuel with rich flavors and no chemical additives to overcome the defects existing in the prior art.
[0004] To achieve the above-mentioned invention purpose, the present invention provides the following technical solutions:
[0005] The present invention provides a smoked meat process based on cow dung fuel, including the following steps:
[0006] (1) Marinate beef and mutton with seasonings to obtain marinated beef and mutton; naturally air-dry the marinated beef and mutton to obtain air-dried beef and mutton;
[0007] (2) Bake and smoke the air-dried beef and mutton obtained in step (1) with cow dung and spices to obtain smoked beef and mutton;
[0008] (3) Steam the smoked beef and mutton obtained in step (2) to obtain cooked beef and mutton;
[0009] The seasonings include the following components by weight: 0.02 - 0.07 parts of secret seasonings, 0.1 - 0.5 parts of monosodium glutamate, 0.1 - 0.5 parts of salt, 0.1 - 0.5 parts of white sugar, 0.2 - 0.6 parts of cooking wine, 0.01 - 0.06 parts of premium fresh soy sauce, 0.01 - 0.06 parts of fermented bean curd;
[0010] The mass ratio of the beef and mutton to the secret seasonings is 5 - 10:0.02 - 0.07.
[0011] Preferably, the secret seasonings include the following components by weight: 1 - 5 parts of orange peel, 1 - 5 parts of cloves, 1 - 5 parts of fennel, 1 - 5 parts of angelica dahurica, 1 - 5 parts of amomum villosum, 1 - 5 parts of nutmeg, 1 - 5 parts of cinnamon.
[0012] Preferably, the mass ratio of the cow dung to the spices is 5-7:2-3; the mass ratio of the beef and mutton to the cow dung is 5-10:5-10.
[0013] Preferably, the spices are pine needles and / or fruit trees; the cow dung is cow dung that has been air-dried for more than 2 years.
[0014] Preferably, the temperature of the air-drying is 0-20°C, and the time of the air-drying is 3-10 days.
[0015] Preferably, the temperature of the smoking is 500-950°C; the time of the smoking is 0.5-1 hour.
[0016] Preferably, the temperature of the baking is 600-900°C; the time of the baking is 0.1-1 hour.
[0017] Preferably, the time of the steaming is 0.3-1 hour.
[0018] Beneficial effects:
[0019] 1. The present invention solves the problem of the dull and single taste of traditional smoking, and adds the uniqueness of "color", "aroma" and "taste" on the basis of retaining the tradition. During the smoking process, burning the cow dung with an open fire makes the color more beautiful, and finally the color is very beautiful after washing and steaming.
[0020] 2. The present invention is energy-saving and environmentally friendly, green, organic and pollution-free, and completes the entire ecological closed loop from natural pasture to beef and mutton to the utilization of waste manure sources.
[0021] 3. The present invention has no chemical additives, solves the pollution problem while reducing costs, and the ashes after burning can also be used as land fertilizers and handicrafts.
[0022] 4. Dry cow dung has medicinal value: nourishing yin and clearing heat, regulating the spleen and stomach, soothing the liver and regulating qi, promoting blood circulation and removing stasis, anti-inflammatory and bactericidal, and dispelling turbid qi.
[0023] 5. The ashes after burning can be used as fertilizers, which can increase the looseness of the soil, retain water and fertilizer, and are rich in potassium, phosphorus elements, nitrogen and other a large number of organic substances. Specific embodiments
[0024] The present invention provides a cow dung fuel-based meat smoking process, including the following steps:
[0025] (1) Marinate the beef and mutton with seasonings to obtain marinated beef and mutton; naturally air-dry the marinated beef and mutton to obtain air-dried beef and mutton;
[0026] (2) Bake and smoke the air-dried beef and mutton in step (1) with cow dung and spices to obtain smoked beef and mutton;
[0027] (3) Steam the smoked beef and mutton obtained in step (2), and cooked beef and mutton will be obtained.
[0028] The seasonings include the following components by weight: 0.02 - 0.07 parts of special secret seasonings, 0.1 - 0.5 parts of monosodium glutamate, 0.1 - 0.5 parts of salt, 0.1 - 0.5 parts of white sugar, 0.2 - 0.6 parts of Chinese rice wine, 0.01 - 0.06 parts of premium fresh soy sauce, 0.01 - 0.06 parts of fermented bean curd.
[0029] The mass ratio of the beef and mutton to the special secret seasonings is 5 - 10:0.02 - 0.07.
[0030] In the present invention, the seasonings contain 0.02 - 0.07 parts of special secret seasonings, preferably 0.025 - 0.065 parts, more preferably 0.03 - 0.06 parts, and even more preferably 0.04 - 0.05 parts.
[0031] In the present invention, the seasonings contain 0.1 - 0.5 parts of monosodium glutamate, preferably 0.15 - 0.45 parts, more preferably 0.2 - 0.4 parts, and even more preferably 0.25 - 0.35 parts.
[0032] In the present invention, the seasonings contain 0.1 - 0.5 parts of salt, preferably 0.15 - 0.45 parts, more preferably 0.2 - 0.4 parts, and even more preferably 0.25 - 0.35 parts.
[0033] In the present invention, the seasonings contain 0.1 - 0.5 parts of white sugar, preferably 0.15 - 0.45 parts, more preferably 0.2 - 0.4 parts, and even more preferably 0.25 - 0.35 parts.
[0034] In the present invention, the seasonings contain 0.2 - 0.6 parts of Chinese rice wine, preferably 0.25 - 0.55 parts, more preferably 0.3 - 0.5 parts, and even more preferably 0.35 - 0.45 parts.
[0035] In the present invention, the seasonings contain 0.01 - 0.06 parts of premium fresh soy sauce, preferably 0.025 - 0.055 parts, more preferably 0.03 - 0.05 parts, and even more preferably 0.035 - 0.045 parts.
[0036] In the present invention, the seasonings contain 0.01 - 0.06 parts of fermented bean curd, preferably 0.015 - 0.055 parts, more preferably 0.02 - 0.05 parts, and even more preferably 0.025 - 0.045 parts.
[0037] In the present invention, the mass ratio of the beef and mutton to the special flavoring is 5 to 10: 0.02 to 0.07, preferably 5.5 to 9.5: 0.025 to 0.065, more preferably 6 to 9: 0.03 to 0.06, and still more preferably 7 to 8: 0.04 to 0.05.
[0038] In the present invention, the special flavoring comprises the following components by weight: 1 to 5 parts of tangerine peel, 1 to 5 parts of clove, 1 to 5 parts of fennel, 1 to 5 parts of angelica dahurica, 1 to 5 parts of amomum villosum, 1 to 5 parts of nutmeg, and 1 to 5 parts of cinnamon.
[0039] In the present invention, the special flavoring contains 1 to 5 parts of tangerine peel, preferably 1.5 to 4.5 parts, more preferably 2 to 4 parts, and still more preferably 2.5 to 3.5 parts.
[0040] In the present invention, the special flavoring contains 1 to 5 parts of clove, preferably 1.5 to 4.5 parts, more preferably 2 to 4 parts, and still more preferably 2.5 to 3.5 parts.
[0041] In the present invention, the special flavoring contains 1 to 5 parts of fennel, preferably 1.5 to 4.5 parts, more preferably 2 to 4 parts, and still more preferably 2.5 to 3.5 parts.
[0042] In the present invention, the special flavoring contains 1 to 5 parts of angelica dahurica, preferably 1.5 to 4.5 parts, more preferably 2 to 4 parts, and still more preferably 2.5 to 3.5 parts.
[0043] In the present invention, the special flavoring contains 1 to 5 parts of amomum villosum, preferably 1.5 to 4.5 parts, more preferably 2 to 4 parts, and still more preferably 2.5 to 3.5 parts.
[0044] In the present invention, the special flavoring contains 1 to 5 parts of nutmeg, preferably 1.5 to 4.5 parts, more preferably 2 to 4 parts, and still more preferably 2.5 to 3.5 parts.
[0045] In the present invention, the special flavoring contains 1 to 5 parts of cinnamon, preferably 1.5 to 4.5 parts, more preferably 2 to 4 parts, and still more preferably 2.5 to 3.5 parts.
[0046] In the present invention, the mass ratio of the cow dung to the spice is 5 to 7: 2 to 3, preferably 5.5 to 6.5: 2.5;
[0047] The mass ratio of the beef and mutton to the cow dung is 5 to 10: 5 to 10, preferably 5.5 to 9.5: 5.5 to 9.5, more preferably 6 to 9: 6 to 9, and still more preferably 6.5 to 8.5: 6.5 to 8.5.
[0048] In the present invention, the spice is pine needles and / or fruit wood.
[0049] In the present invention, using spices to ignite fire can not only increase the firepower, but also combine with the grassy fragrance of cow dung, so that the meat has an orange-red and translucent appearance and emits fragrance.
[0050] In the present invention, the cow dung is cow dung that has been air-dried for more than 2 years.
[0051] In the present invention, the dry cow dung has medicinal value, can nourish yin and clear away heat, regulate the spleen and stomach, soothe the liver and regulate qi, promote blood circulation and remove blood stasis, reduce inflammation and kill bacteria, and remove turbid qi. The ashes after burning can be used as fertilizer, can increase the looseness of the soil, retain water and fertilizer, and are rich in potassium, phosphorus, nitrogen and other organic substances.
[0052] In the present invention, the beef and mutton are preferably beef and mutton raised on natural pasture.
[0053] In the present invention, the air-drying temperature is 0-20°C, preferably 3-17°C, more preferably 5-15°C, more preferably 8-13°C, and the air-drying time is 3-10 days, preferably 4-9 days, more preferably 5-8 days, more preferably 6-7 days.
[0054] In the present invention, the smoking temperature is 500-950°C, preferably 810-940°C, more preferably 820-930°C, and even more preferably 830-920°C.
[0055] In the present invention, the smoking time is 0.5 to 1 hour, preferably 0.6 to 0.9 hour, and more preferably 0.7 to 0.8 hour.
[0056] In the present invention, the baking temperature is 600-900°C, preferably 650-850°C, more preferably 700-800°C, and even more preferably 720-750°C.
[0057] In the present invention, the baking time is 0.1 to 1 hour, preferably 0.2 to 0.8 hours, more preferably 0.3 to 0.7 hours, and even more preferably 0.4 to 0.6 hours.
[0058] In the present invention, the steaming time is 0.3 to 1 hour, preferably 0.4 to 0.9 hour, more preferably 0.5 to 0.8 hour, and more preferably 0.6 to 0.7 hour.
[0059] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.
[0060] Example 1
[0061] Marinate the beef raised on 5 kg of natural pasture with seasonings to obtain marinated beef and mutton; let the marinated beef and mutton air-dry naturally at 10°C for 5 days to obtain air-dried beef. Bake and smoke the air-dried beef with 5 kg of cow dung air-dried for 2 years and 2 kg of pine needles. Use cow dung and pine needles to bake over an open fire at 600°C for 0.1 hour to make the meat surface orange-yellow and translucent. Then, use cow dung and pine needles as fuel to smoke at 891°C for 0.5 hour to obtain smoked beef and mutton. After washing the smoked beef and mutton, steam it for 0.3 hour to obtain cooked beef.
[0062] The seasonings include the following components by weight: 0.04 kg of secret seasonings, 0.1 kg of monosodium glutamate, 0.1 kg of salt, 0.1 kg of white sugar, 0.2 kg of qu liquor, 0.01 kg of premium fresh soy sauce, and 0.01 kg of fermented bean curd.
[0063] The secret seasonings include the following components by weight: 0.006 kg of tangerine peel, 0.006 kg of cloves, 0.006 kg of fennel, 0.006 kg of angelica dahurica, 0.006 kg of amomum villosum, 0.005 kg of nutmeg, and 0.005 kg of cinnamon.
[0064] Example 2
[0065] Marinate 7 kg of beef and mutton with seasonings to obtain marinated beef and mutton; let the marinated beef and mutton air-dry naturally at 0°C for 8 days to obtain air-dried beef and mutton. Bake and smoke the air-dried beef and mutton with 6 kg of cow dung air-dried for 3 years and 2 kg of fruit wood. Use cow dung and fruit wood to bake over an open fire at 700°C for 0.2 hour to make the meat surface orange-yellow and translucent. Then, use cow dung and fruit wood to smoke at 850°C for 0.5 hour to obtain smoked beef and mutton. After washing the smoked beef and mutton, steam it for 0.4 hour to obtain cooked beef and mutton.
[0066] The seasonings include the following components by weight: 0.05 kg of secret seasonings, 0.2 kg of monosodium glutamate, 0.2 kg of salt, 0.2 kg of white sugar, 0.4 kg of qu liquor, 0.02 kg of premium fresh soy sauce, and 0.02 kg of fermented bean curd.
[0067] The secret seasonings include the following components by weight: 0.006 kg of tangerine peel, 0.008 kg of cloves, 0.007 kg of fennel, 0.009 kg of angelica dahurica, 0.007 kg of amomum villosum, 0.007 kg of nutmeg, and 0.006 kg of cinnamon.
[0068] Example 3
[0069] 9 kg of beef and mutton are pickled with seasonings to obtain pickled beef and mutton; the pickled beef and mutton are naturally air-dried at 20 °C for 3 days to obtain air-dried beef and mutton, and the air-dried beef and mutton are roasted and smoked with 7 kg of cow dung air-dried for 2 years and 2 kg of pine needles. The cow dung and pine needles are used to roast over an open fire at 800 °C for 0.1 hour to make the meat surface orange-yellow and translucent, and then smoked with cow dung and pine needles at 930 °C for 0.5 hour to obtain smoked beef and mutton. The smoked beef and mutton are steamed for 0.5 hour after cleaning to obtain cooked beef and mutton.
[0070] The seasonings include the following components by weight: 0.07 kg of secret seasonings, 0.3 kg of monosodium glutamate, 0.3 kg of salt, 0.3 kg of white sugar, 0.3 kg of Chinese rice wine, 0.03 kg of premium fresh soy sauce, and 0.03 kg of fermented bean curd.
[0071] The secret seasonings include the following components by weight: 0.01 kg of tangerine peel, 0.01 kg of cloves, 0.01 kg of fennel, 0.011 kg of angelica dahurica, 0.009 kg of amomum villosum, 0.01 kg of nutmeg, and 0.01 kg of cinnamon.
[0072] As can be seen from the above embodiments, the present invention provides a smoked meat process based on cow dung fuel, which picks up the disappearing traditional nomadic smoking method and adds modern innovative technologies. The present invention is energy-saving and environmentally friendly, green, organic, and pollution-free. It completes the entire ecological closed-loop from natural pasture to beef and mutton to the utilization of waste cow dung sources. The present invention makes full use of the medicinal value of dry cow dung, which can nourish yin and clear heat, regulate the spleen and stomach, soothe the liver and regulate qi, activate blood circulation and remove stasis, anti-inflammatory and bactericidal, and dispel turbid qi. The ashes after burning can be used as fertilizers, which can increase the looseness of the soil, retain water and fertilizers, and are rich in potassium, phosphorus, nitrogen and other a large number of organic substances, solving the problem of the single and insipid taste of traditional smoking. On the basis of retaining the tradition, the "color", "aroma" and "taste" uniqueness are increased. The color is more beautiful when the cow dung is burned over an open fire during the smoking process, and the color is very beautiful after steaming after the final cleaning. The present invention has no chemical additives, reduces costs and solves the pollution problem at the same time, and the ashes after burning can also be used as land fertilizers and handicrafts.
[0073] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.
Claims
1. A meat smoking process based on cow dung fuel, characterized in that: The following steps are involved: (1) marinating beef and mutton with seasoning to obtain marinated beef and mutton; and naturally air-drying the marinated beef and mutton to obtain air-dried beef and mutton; (2) roasting and smoking the air-dried beef and mutton obtained in step (1) with cow dung and spices to obtain smoked beef and mutton; (3) steaming the smoked beef and mutton in step (2) to obtain cooked beef and mutton; The seasoning comprises the following ingredients by weight: 0.02-0.07 parts of secret seasoning, 0.1-0.5 parts of monosodium glutamate, 0.1-0.5 parts of salt, 0.1-0.5 parts of sugar, 0.2-0.6 parts of koji wine, 0.01-0.06 parts of first-class fresh soy sauce, and 0.01-0.06 parts of fermented bean curd; The mass ratio of the beef and mutton to the secret seasoning is 5-10:0.02-0.
07.
2. The process for smoking meat using cow dung fuel according to claim 1, characterized in that: The secret seasoning comprises the following ingredients by weight: 1-5 parts of orange peel, 1-5 parts of cloves, 1-5 parts of fennel, 1-5 parts of angelica dahurica, 1-5 parts of amomum villosum, 1-5 parts of nutmeg, and 1-5 parts of cinnamon.
3. The process for smoking meat using cow dung fuel according to claim 1, characterized in that: The mass ratio of the cow dung to the spices is 5-7:2-3; The mass ratio of the beef and mutton to the cow dung is 5-10:5-10.
4. The process for smoking meat using cow dung fuel according to claim 1, characterized in that: The spices are pine needles and / or fruit wood; The cow dung is cow dung that has been air-dried for more than 2 years.
5. The process for smoking meat using cow dung fuel according to claim 1, characterized in that: The air-drying temperature is 0 to 20° C., and the air-drying time is 3 to 10 days.
6. The process for smoking meat using cow dung fuel according to claim 1, characterized in that: The smoking temperature is 500-950°C; The smoking time is 0.5 to 1 hour.
7. The process for smoking meat using cow dung fuel according to claim 1, characterized in that: The baking temperature is 600-900°C; The baking time is 0.1 to 1 hour.
8. The process for smoking meat using cow dung fuel according to any one of claims 1 to 7, characterized in that: The steaming time is 0.3 to 1 hour.