Preparation method of preserved meat with reduced salt but not reduced taste

Abstract

The invention relates to the technical field of food processing, in particular to a salt-reduced non-flavor-reduced preserved meat making method which mainly comprises the steps of unfreezing, cutting, meat selection, hole pricking, threading, rolling and kneading, pickling, rod hanging, kang making, taking out of a kang, returning to the kang after fermentation, safety performance detection, packaging and the like. The low-salt formula is used, and the whole-process temperature and humidity control and low-temperature fermentation process is combined, so that the water activity of the meat product is reduced, the growth of pathogens and microorganisms is inhibited, meanwhile, the flavor of the preserved meat is maintained, flavor maintenance and food safety control of the preserved meat product under the salt reduction condition are realized, and the technical goal of reducing the salt without reducing the flavor is further met. The method is simple in process, shorter in production cycle compared with traditional smoked preserved meat, and suitable for large-scale production.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for making bacon with reduced salt content without reducing flavor. Background Art

[0002] Bacon refers to cured meat or bacon products made from fresh (frozen) livestock and poultry meat, along with other ingredients, through a process of curing, drying, drying, or smoking. Because it's often processed during the twelfth lunar month, it's called "bacon." Bacon, a preserved meat product stored for extended periods during the winter in southern my country, boasts a unique flavor, rich aroma, vibrant color, and a long shelf life—some products have a shelf life of 8 to 12 months—making it a long-standing favorite among consumers.

[0003] Traditional smoked bacon has a long production cycle and a high salt content, typically ranging from 8% to 12%. Modern medical research shows that long-term excessive salt intake can lead to cardiovascular diseases such as hypertension and increase the burden on the kidneys. Guangdong residents, who consume relatively little salt, have a hypertension incidence rate of only 3.5%. However, for northerners, who consume a higher amount of salt, the incidence is significantly higher. With increasing health awareness, this will undoubtedly affect consumer demand for traditional Chinese cured meats, reducing their market competitiveness.

[0004] To this end, the present application provides a method for making bacon that reduces salt without reducing flavor. Summary of the Invention

[0005] Based on this, it is necessary to provide a method for making bacon that reduces salt without reducing flavor in response to the above technical problems.

[0006] The present invention provides a method for preparing bacon with reduced salt content without reducing flavor, comprising:

[0007] S1. Thawing of raw materials: placing the materials to be thawed in a thawing chamber, and adjusting the thawing plan based on the preset thawing standards to obtain thawed materials;

[0008] S2, raw material processing, the processing temperature is controlled at -15 ° C to 10 ° C, the thawed material is sequentially subjected to initial segmentation, stripping, fine segmentation, piercing and threading to obtain processed material;

[0009] S3, tumbling the raw materials: placing the processed meat and marinade in a tumbling device according to a preset ratio and tumbling them in a vacuum mode to obtain a tumbled material based on a preset tumbling standard;

[0010] S4, pickling, covering the tumbled material with a film and placing it in a fresh-keeping room for pickling, controlling the temperature at -1 to 4°C, and a pickling cycle of 7 days to obtain the pickled material;

[0011] S5. Hanging rods: The workshop temperature is controlled at 15°C. The pickled materials are placed on a rod according to the preset hanging rod placement standards. The meat is placed on different numbered hot-drying carts according to the size, shape, and thickness of the meat. The hot-drying carts are placed in order under the fan. The fan is turned on. After the moisture is dried, the initial weight of the hung pickled materials is weighed;

[0012] S6, Kang making, according to different product processing requirements, the weighed and hung Kang making carts are placed in different Kang making rooms for Kang making processing to obtain Kang making materials;

[0013] S7, take off the kang, turn off the fire half a day to a day in advance, and take the kang materials off the shelves in order;

[0014] S8, safety performance test, sampling the materials after unloading and measuring the peroxide value and nitrite residue, and qualified products enter the packaging stage;

[0015] S9. Packaging: According to the packaging requirements of different products, vacuum packaging technology is used to carry out differential packaging treatment on qualified products to obtain bacon with reduced salt content without reducing the taste.

[0016] In some optional implementations of some embodiments, the step S1 includes:

[0017] Take the materials to be thawed out of the freezer, remove the outer packaging, separate the frozen materials to be thawed, and stack them one by one on the thawing rack. After stacking, push them into the thawing room one by one, close the thawing door, turn on the steam mode, set the thawing parameters according to the quantity of goods and start the thawing switch. After thawing for 2 hours, open the thawing door and insert the probe to check the thawing status;

[0018] If the overall thawing does not meet the standards, continue thawing and check the thawing status of the materials to be thawed every hour until all thawed materials meet the standards; if part of the thawing does not meet the standards, take out the thawing materials that have met the standards, and evenly stack the thawing materials that do not meet the standards, continue thawing and check the thawing status of the materials to be thawed every hour until all thawed materials meet the standards; if a small amount of thawing materials do not meet the standards, take them out during the initial segmentation and thaw them using the hydrolysis method;

[0019] After thawing is completed, turn off the steam and thawing switches, remove the probe, pull out the thawing materials, clean the thawing chamber, and keep the door open for air circulation;

[0020] Among them, the preset thawing standards include: when the thawing of the thawed material is completed, the surface of the thawed material meets the standards of being soft, no obvious lumps in the center, the lean meat of the material is bright red, no foreign color or odor, and no sticky substance on the surface.

[0021] In some optional implementations of some embodiments, S2 includes:

[0022] The processing temperature is controlled at -15°C to 10°C, and the thawed material is placed on the primary cutting table for primary cutting to obtain primary cutting material with a length of 28 cm and a width of 6 cm;

[0023] The meat is put into the stripping machine for stripping according to the block shape and grain direction, and the stripped material is obtained and finely divided. According to the block shape of the stripped material, it is refined and the excess edge material is removed to obtain the refined material;

[0024] In the middle of the fat part of the trimmed material, 1-1.5cm, poke a hole in the skin with a horizontal knife, and when poke the hole, the fat and lean parts need to be pierced at the same time. Then, insert the hook into the hole, put the cotton thread on the hook, pull the hook, pass the thread through the hole, and tie a knot.

[0025] The meat pieces are selected according to their strip size and placed in different perforated carts in preparation for the tumbling and kneading stage.

[0026] In some optional implementations of some embodiments, S3 includes:

[0027] Set the tumbling parameters, start the tumbling equipment for a test run, and place the mixing equipment in a backward tilted position;

[0028] Place the processed meat and marinade in the tumbling and kneading equipment according to the preset ratio, close the lid and turn on the vacuum mode, tilt it backward and tumble for 1 minute, stir it horizontally for 1 minute, tilt it forward and stir it for 1 minute, then manually level the tumbling and kneading tank, and tumble and knead for another 1 minute, turn off the vacuum mode, open the lid and check whether the tumbling and kneading conditions meet the preset tumbling and kneading standards. If not, adjust it in time and continue tumbling and kneading until the preset tumbling and kneading standards are met to obtain the tumbled material;

[0029] After tumbling and kneading is completed, place an empty barrel under the discharge port, tilt it forward, turn on the discharge switch, and pour out the tumbled material. Each time a barrel is filled, pause the tumbling and kneading equipment, replace the empty barrel, and continue pouring the material until the end;

[0030] Among them, the preset tumbling and kneading standards include: after the processed meat and marinade are stirred, salt particles visible to the naked eye are evenly distributed on the surface of the processed meat.

[0031] In some optional implementations of some embodiments, the marinade includes: based on 100 kg of pork embryo strips, an added amount of low sodium salt is 2.20%, and an added amount of wine is 1.00%.

[0032] In some optional implementations of some embodiments, the step S4 includes:

[0033] Push the stacked material barrels into the fresh-keeping room and cover them with plastic wrap;

[0034] Close the door and marinate in the fresh-keeping room at a temperature between -1 and 4°C;

[0035] A pickling cycle is 7 days, during which the rolled and kneaded materials after coating are neatly arranged on the first day, the vat is turned over on the second day, the meat in the material cart is placed layer by layer in the empty material barrel, and the remaining brine in the raw material barrel is poured into the stacked material barrel. The operation of the second day is repeated on the fifth day, and the pickling is completed on the seventh day to obtain the pickled material. At the same time, the pickling status is checked once a day starting from the third day. Before roasting on the fifth or seventh day, 1-2 pieces are cut to check whether the cross section of the meat is evenly pickled.

[0036] In some optional implementations of some embodiments, the step S5 includes:

[0037] The workshop temperature is controlled at 15℃, and the pickled materials are arranged into neat shapes. Unformed pickled materials need to be arranged before hanging. When hanging on the rod, the requirements of even hanging of the entire rack and no contact between meat and meat, or meat and rod must be met. Every 8-10 pieces of pickled materials are placed on a rod. According to the size, shape and thickness of the meat, they are hung on different numbered kang-making carts. There are 4 layers on each kang-making cart, and each two adjacent layers are staggered. The rods on each layer are placed one grid apart. Then the hung kang-making carts are placed in order under the fan, and the fan is turned on. After the moisture is dried, the initial weight of the hung pickled materials is weighed.

[0038] In some optional implementations of some embodiments, the step S6 includes:

[0039] According to the processing requirements of different products, the weighed and hung kang-making carts are placed in different kang rooms for kang-making processing. The kang rooms include air kang rooms, electric kang rooms and wood kang rooms. According to the process requirements of the products, the partition parameters of the corresponding kang rooms are set to obtain kang-making materials.

[0040] In some optional implementations of some embodiments, the step S7 includes:

[0041] Remove the safety pin and power on the lift;

[0042] Press the down switch to lower the inner track. The lowered position of the inner track should be 1-2 cm higher than the outer track. The outer track should be 1-2 cm higher than the platform at the door of the kang room. The bottom of the wheel should be 1-2 cm higher than the kang. If it is not reached, manually adjust it to the required position and remove the safety screw.

[0043] Pull out the kang making carts one by one and unload the kang making materials in sequence;

[0044] When thick and thin kang materials are mixed together, check whether the thick or thin kang materials meet the requirements for being put on the kang. If the thin kang materials reach the requirements first, they need to be put off the kang in advance.

[0045] In some optional implementations of some embodiments, after S7, it also includes: returning to the kang after fermentation, taking out the materials to be returned to the kang from the freezer, threading them onto the pole according to the hanging rope, and then placing the pole on the kang-making cart, separating the materials, pushing the hung kang-making cart into the firewood kang room, igniting the firewood to heat it up, raising the temperature to 40°C and controlling the temperature, and taking it off the kang after 1-3 days of kang making.

[0046] The present invention utilizes a low-salt formula, combined with full temperature and humidity control and a low-temperature fermentation process, to reduce the water activity of the meat product, thereby inhibiting the growth of pathogens and microorganisms while maintaining the flavor of the bacon. This achieves both flavor preservation and food safety control in bacon products under reduced salt conditions, thereby meeting the technical goal of "reducing salt without sacrificing flavor." The present invention also features a simple process, a shorter production cycle than traditional smoked bacon, and is suitable for large-scale production. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] Figure 1 The present invention is a flowchart of a method for producing bacon with reduced salt content without reducing flavor. DETAILED DESCRIPTION

[0048] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention will be further described in detail below through specific embodiments in conjunction with the accompanying drawings. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0049] Reference Attachment Figure 1 The present application provides a method for making bacon with reduced salt content without reducing the flavor. The method mainly includes the steps of thawing, cutting, selecting meat, piercing, threading, rolling and kneading, marinating, hanging on a rod, kang-cooking, removing from the kang, returning to the kang after fermentation, safety performance testing, and packaging.

[0050] S1. Thawing of raw materials: placing the materials to be thawed in the thawing chamber, and adjusting the thawing plan based on the preset thawing standards to obtain thawed materials.

[0051] In this embodiment, the S1 includes: taking out the materials to be thawed from the freezer, removing the outer packaging, dispersing the frozen materials to be thawed, and stacking them one by one on the thawing rack layer by layer. After stacking, they are pushed into the thawing room by car, closing the thawing door, turning on the steam mode, setting the thawing parameters according to the quantity of goods and starting the thawing switch. After thawing for 2 hours, open the thawing door and insert the probe to check the thawing status; if the overall thawing does not meet the standards, continue thawing, and check the thawing status of the materials to be thawed every 1 hour until all the thawed materials meet the standards; if part of the thawing does not meet the standards, take out the thawed materials that have met the standards, and thaw the materials that do not meet the standards. The thawed materials are evenly stacked and continue to thaw, and the thawing status of the materials to be thawed is checked every 1 hour until all the thawed materials meet the standards; if a small amount of thawed materials do not meet the thawing standards, they should be taken out and thawed by hydrolysis during the initial segmentation; after the thawing is completed, turn off the steam and thawing switches, take out the probe, pull out the thawed materials, clean the thawing chamber, and keep the door open for air circulation; among them, the preset thawing standards include: when the thawing of the thawed materials is completed, the surface of the thawed materials meets the standards of being soft, without obvious lumps in the center, the lean meat of the materials is bright red, without any foreign color or odor, and without sticky substances on the surface.

[0052] In this embodiment, the preparation work before thawing includes: 1. Check whether the equipment and facilities are normal (regularly check the thawing vehicle, steam engine, and thawing controller). Under normal circumstances, turn on the thawing equipment; 2. Check whether the materials are complete and normal; 3. Check the cleanliness and hygiene of the thawing room (whether there is any odor or foreign matter).

[0053] In this embodiment, the precautions during the thawing stage include: 1. The thawing operation button must be turned on (automatically turned on, and must be turned on manually after the alarm is reset); 2. After the equipment has been running for 10 minutes, it is necessary to check whether the equipment is operating normally; 3. According to the quantity of goods, the thawed materials should be stacked evenly; 4. When placing the thawed materials in the thawing chamber, keep them away from the steam outlet; 5. The thawing vehicle should be 20 cm or more away from the bumper, with the steering wheel facing outward.

[0054] S2, raw material processing, the processing temperature is controlled at -15 ° C to 10 ° C, the thawed material is sequentially subjected to initial segmentation, stripping, fine segmentation, piercing and threading to obtain processed material.

[0055] In this embodiment, S2 includes: controlling the processing temperature at -15°C to 10°C, placing the thawed material on the initial cutting table for initial cutting, and obtaining the initial cut material with a length of 28 cm and a width of 6 cm; placing the meat into the stripping machine for stripping according to the block shape and grain direction of the meat, obtaining the stripped material and performing fine cutting, and performing fine trimming according to the block shape of the stripped material, removing the excess edge material, and obtaining the trimmed material; piercing the meat skin with a horizontal knife in the middle position of 1-1.5 cm of the thick fat of the trimmed material, and when piercing the hole, satisfying the requirement that the fat and the lean must be pierced at the same time, and inserting the crochet hook into the pierced hole, placing the cotton thread on the crochet hook, pulling the crochet hook, passing the string through the meat hole, and tying the string; selecting the block shape according to the size of the meat strip, and placing it in different perforated material carts for the rolling and kneading stage. After the work is completed, clean and hygienic.

[0056] In this embodiment, the preparation work before raw material processing includes: 1. Turning off the thawing equipment and checking the thawing effect; 2. Cleaning all equipment required for segmentation; 3. Placing the required tools on the work surface according to the number of workers; 4. Checking whether the blades are complete and sharp; 5. Preparing ropes, hooks, and sharp knives; 6. Checking the temperature of the workshop (if the temperature does not meet the production standard, the cooling mode needs to be turned on and controlled at 10 degrees Celsius to 15 degrees Celsius).

[0057] In this embodiment, the matters needing attention in the raw material processing stage include: 1. Whether the auxiliary materials and tools are ready; 2. When cutting into strips, the meat block is placed against the side, and the edge is less than half of the width of the knife, and must be squeezed (to reduce the generation of scraps); 3. When using the strip cutting machine, the thrust should be moderate, not too large or too fast; 4. The size of the block and the thickness of fat and lean meat; 5. The holes cannot be inserted vertically, but must be inserted horizontally; 6. The whole piece of unthawed material (lean meat cannot be squeezed) must be placed separately and the next step can only be carried out after it is completely thawed.

[0058] In this embodiment, the standards for the raw material processing stage include: 1. The length of all materials is kept within 28 cm; 2. Rope threading: The rope threading position must reach the overall center position above the material.

[0059] S3, tumbling and kneading the raw materials: placing the processed meat blocks and the marinade in a tumbling and kneading device according to a preset ratio, and tumbling and kneading the raw materials in a vacuum mode to obtain tumbled materials based on the preset tumbling standards.

[0060] In this embodiment, S3 includes: setting tumbling parameters, starting the tumbling and kneading equipment for trial operation and placing the stirring equipment in a backward tilted state; placing the processed meat pieces and marinade in the tumbling and kneading equipment according to the preset ratio, closing the lid and turning on the vacuum mode, tilting backward and kneading for 1 minute, stirring horizontally for 1 minute, tilting forward and stirring for 1 minute, then manually putting the tumbling and kneading tank flat, and kneading again for 1 minute, turning off the vacuum mode, opening the lid to check whether the tumbling and kneading conditions meet the preset tumbling and kneading standards, if not, adjusting in time, and then tumbling and kneading until the preset tumbling and kneading standards are met to obtain tumbled materials; after tumbling is completed, an empty material barrel is placed under the discharge port, tilted forward, the discharge switch is turned on, and the tumbling and kneading material is poured out. Every time a material barrel is filled, the tumbling and kneading equipment is paused, an empty material barrel is replaced, and the material is continued to be poured until the end. After the work is completed, the process is cleaned and hygienic, and the tumbling and kneading tank is tilted to prevent water accumulation in the tank. The preset tumbling and kneading standards include: after the processed meat pieces and the marinade are stirred, salt particles visible to the naked eye are evenly distributed on the surface of the processed meat pieces.

[0061] In this embodiment, the marinade includes: based on 100 kg of pork embryo strips, the addition amount of low sodium salt is 2.20%, and the addition amount of wine (52° white wine) is 1.00%.

[0062] In this embodiment, the preparation work before tumbling includes: 1. Checking whether the tumbling equipment (whether the vacuum water tank is full of water) can operate normally and is clean and hygienic; 2. Checking whether the materials are fully prepared; 3. Checking whether the feeding ratio is accurate.

[0063] In this embodiment, matters needing attention in the tumbling and kneading stage include: 1. Whether the material configuration is complete and accurate; 2. Whether the tumbling and kneading standards are met; 3. Cleaning the tumbling and kneading equipment and turning off the power of the tumbling and kneading equipment in time; 4. Checking whether there is clean water in the water tank behind the vacuum.

[0064] S4, pickling, covering the rolled and kneaded material with a film and placing it in a fresh-keeping room for pickling, controlling the temperature at -1 to 4°C, and taking a pickling cycle of 7 days to obtain the pickled material.

[0065] In this embodiment, S4 includes: pushing the stacked material barrels into the fresh-keeping room and covering them with plastic wrap; closing the door, and marinating in the fresh-keeping room at a temperature controlled at -1 to 4°C; a marinating cycle is 7 days, wherein on the first day, the rolled and kneaded materials after coating are neatly arranged, on the second day, the vat is turned over, the meat in the material cart is placed layer by layer in the empty barrels, and the remaining brine in the raw material barrel is poured into the stacked material barrels, and the second day operation is repeated on the fifth day. The marinating is completed on the seventh day to obtain the marinated material; at the same time, starting from the third day, the marinating status is checked once a day, and before being roasted from the fifth or seventh day, 1-2 pieces are cut to check whether the cross-section of the meat is evenly marinated. When the marinating is completed, the cleanliness and hygiene of the process are ensured.

[0066] In this embodiment, the preparations before marinating include: 1. preparing a clean empty barrel; 2. pulling the rolled meat to the empty barrel; 3. arranging the rolled meat pieces, adjusting the shape of the pieces, and placing them one by one and layer by layer into the empty barrel; 4. checking whether the preservation equipment is operating normally and whether there is any debris in the preservation room; 5. setting the preservation parameters: temperature: -1 to 4°C.

[0067] In this embodiment, the matters needing attention during the marinating stage include: 1. Whether the meat pieces are neat; 2. Whether the materials are neatly stacked, and the remaining brine in the material cart must be poured into the material cart with the tank turned over; 3. Check once in the morning and afternoon every day to see whether the equipment is operating normally and whether the marinating condition of the materials meets the requirements.

[0068] In this embodiment, the standards for the marinating stage include: 1. After cutting, the cross-section of the meat is uniform overall; 2. The meat maintains its normal color, has no odor, no color, and is not sticky.

[0069] S5. Hanging rods. When the workshop temperature is controlled at 15°C, place the marinated materials on a rod according to the preset hanging rod placement standards. Place them on differently numbered kang carts according to the size, shape, and thickness of the meat. Place the hung kang carts in order under the fan. Turn on the fan, dry the moisture, and then weigh the initial weight of the hung marinated materials.

[0070] In this embodiment, S5 includes: the workshop temperature is controlled at 15°C, the pickled materials are arranged into neat shapes, the unformed pickled materials need to be arranged before hanging, and the hanging on the rod needs to meet the requirements that the entire rack is hung evenly and there is no contact between meat and meat, or meat and rod. Every 8-10 pieces of pickled materials are placed on a rod, and according to the size, shape, and thickness of the meat, they are hung on different numbered kang-making carts. Each kang-making cart has 4 layers, and each two adjacent layers are staggered, and each layer of rods is placed one grid apart. Then the hung kang-making carts are placed in order under the fan, and the fan is turned on. After the moisture is dried, the initial weight of the hung pickled materials is weighed.

[0071] In this embodiment, the preparation work before hanging the rod includes: 1. Check and prepare the kang making machine and stainless steel rod according to the production plan; 2. Check whether the electric fan is operating normally and turn on the power; 3. Check the workshop temperature. If it exceeds 15 degrees, turn on the refrigeration.

[0072] In this embodiment, the hung products are weighed and their weights are recorded and identification labels are hung. Different products are sent to different kang rooms. After the products are put into the kang, the workshop is cleaned and the tools and equipment are neatly arranged according to the 5S standard.

[0073] In this embodiment, matters needing attention in the pole hanging stage include: 1. Checking whether the kang making machine is intact; 2. Choosing the size and thickness of the meat; 3. The distance between the meat and the meat and the pole; 4. Whether the poles are placed in the same column.

[0074] S6. Kang making: according to the processing requirements of different products, the weighed and hung Kang making carts are placed in different Kang making rooms for Kang making processing to obtain Kang making materials.

[0075] In this embodiment, S6 includes: according to different product processing requirements, the weighed and hung kang-making carts are placed in different kang rooms for kang-making processing. The kang rooms include air kang rooms (i.e., using air kang technology), electric kang rooms (i.e., using electric kang technology) and wood kang rooms (i.e., using wood kang technology). According to the process requirements of the product, the partition parameters of the corresponding kang room are set to obtain kang-made materials.

[0076] In this embodiment, the preparation work for the air kang process includes: 1. Weighing and putting each rack into the kang; 2. Setting parameters according to the product process; 3. Checking equipment (fan, cooling tower) before the air kang.

[0077] In this embodiment, the specific implementation process of the air kang process includes: 1. Checking the distance between products in front of the kang to ensure that the products are not stuck together, and the meat and the meat and the rod cannot touch each other; 2. Pulling them into the kang room, with the rods vertically facing the air outlet, and placing the kang making carts in order; 3. Checking the distance between the meat and the meat, the meat and the rods, the kang making carts and the four sides of the kang room; 4. Closing the door to kang, and adjusting the parameters to operate the equipment; 5. Checking the equipment operation status and the drying and shrinkage of the meat every 2 hours; the specific dehumidification setting parameters of the air kang process are shown in Table 1.

[0078] Table 1 Dehumidification setting parameters of the air kang process

[0079]

[0080]

[0081] In this embodiment, the standards that need to be met by the air-heating process include: the surface of the meat is completely dry and the lean meat has a delicate body.

[0082] In this embodiment, the preparation work for the electric kang process includes: 1. turning on the power and setting the parameters according to the product process; 2. checking the cleanliness and hygiene of the electric kang.

[0083] In this embodiment, the specific implementation process of the electric kang process includes: 1. Open the electric kang door, transfer the semi-finished product from the wind kang, with the rods vertically facing the air outlet, and place the kang making carts in order, check the product spacing to ensure that the products are not stuck together, and the meat and the meat and the rods cannot be close to each other, and check the distance between the kang making cart and the four sides of the kang room; 2. Close the door, call out the process, call out the parameters to run the equipment, and turn on the dehumidification fan in the distribution box; 3. Check the equipment operation status every 4 hours; 4. After the kang is completed, check the weight of 3 frames, calculate whether the yield is within the standard, turn off the main power, and clean and sanitation within 1 hour; 5. Check whether the meat and the meat, and the meat and the rods are sticky when taking them out of the kang. If so, the meat that is stuck together needs to be separated; the specific dehumidification setting parameters of the electric kang process are shown in Table 2.

[0084] Table 2 Dehumidification setting parameters of electric kang process

[0085]

[0086] In this embodiment, the standards that need to be met by the electric kang process include: 1. Hard surface; 2. Water removal rate controlled at 15-20%.

[0087] In this embodiment, the precautions for the air kang process and the electric kang process include: 1. Check whether the parameters match the product before putting it on the kang; 2. When the equipment is running, check whether the equipment is operating normally and completely; 3. Check the product spacing before putting it on the kang to ensure that the products are not sticking together, and the meat and the meat and the rod cannot be close to each other (closeness will cause the meat blocks to bend); 4. When the equipment is operating abnormally, it needs to be manually reset; 5. Turn on the power when entering the kang, and turn off the main power of the equipment in time when leaving the kang; 6. When entering and leaving the kang room, prevent the kang making car from hitting the door or door frame and equipment; 7. When materials enter and exit the door, the angle should be a little larger to prevent collision with the door or equipment facilities; 8. Use a fan to cool the meat within 2 hours after coming out of the electric kang, and put it on the kang as soon as possible after cooling; 9. When using the air kang, the equipment must be turned off immediately and suspended when the water is cut off; 10. Check whether the electric kang is leaking oil every hour. If so, cool down the current section by 1-2 degrees and check again after running for one hour (focus on controlling oil leakage).

[0088] In this embodiment, the preparatory work for the wood-fired kang process includes: 1. First find the corresponding power switch and turn on the power to confirm whether the kang room is empty and whether the upper and lower parts are normal. If abnormal, deal with it in time and only go to the kang after it is normal; 2. Check whether the heights of the front and rear guide rails are at the same level; 3. Check whether the meat and the meat, and the meat and the rod are sticky.

[0089] In this embodiment, the specific implementation process of the firewood kang process includes: 1. When entering the kang, the inner and outer rails are automatically adjusted to about 20 cm away from the kang platform, and the inner guide rail is manually adjusted to be 1-2 cm lower than the outer guide rail; 2. The trolley is pushed to the outside of the kang room door, and the guide rail is checked to see if it is 1-2 cm lower than the bottom of the trolley. If it is less than 1 cm, the inner and outer rails need to be lowered at the same time. If not, they need to be lowered by another 1-2 cm. After pushing it in, observe the distance between the bottom of the shelf and the shelf to see if it needs to be adjusted and whether it is centered with the guide rail on the left and right; 3. After putting two racks on the inner layer, tighten the outer screws of the inner guide rail and the inner screws of the outer guide rail. The screw must pass through the guide rail, and then put two racks on the outer guide rail. , the outermost shelf of the first layer needs to be close to the screws; 4. Press the up button on the inner and outer guide rails at the same time. After automatic stop, go to the second layer. If it does not stop, press the emergency stop button. When the track rises, someone must be on duty and observe, and must not leave the kang room door. The steps for shelving are the same as above. Fill the left and right layers one by one, and up to four layers. When the last layer is in position, it is necessary to stop manually, and disconnect the power after entering the kang; 5. After the shelving is completed, a safety bolt must be added to the bottom; 6. After getting on the kang, turn off the power of the elevator; 7. When transporting wood, the main firewood (large and long) is placed vertically in the middle of the aisle, and the auxiliary firewood and the main firewood are in an "eight" shape. The large firewood kang has 6 piles, and the small kang has 4 piles. The firewood is more than 50 cm away from the wall. Leave one stick about 20cm long, and control the contact surface of the two sticks to 20-30cm. Place flammable twigs or short pieces of wood that have been burned before at the contact point. Use small firewood and flammable wood chips, place them inside and outside the intersection, and ignite. 8. Arrange the single pile of wood in an eight-shaped shape to facilitate the adjustment of the firepower. The wider the eight-shaped shape, the smaller the firepower. Conversely, the smaller the eight-shaped shape, the greater the firepower. 9. After ignition, check once every half an hour to see if there is an open flame. If there is no open flame, ignite it again and it will reach 45 degrees in 2-3 hours. 10. Observe the firepower. If it is reached or not, adjust the firepower. If there is an open flame, extinguish it. Take out the auxiliary firewood. The temperature is stable at around 50 degrees (plus or minus 5 degrees) until the oil is hung ( Most of the meat has oil droplets on the bottom, but no oil is dripping. When it conflicts with the set temperature zone, it is broiled intermittently, 5 hours a stage); 11. After the oil comes out, the temperature is reduced to about 30 degrees (plus or minus 5 degrees), the empty kang temperature is greater than 25 degrees, the kang temperature is greater than the empty kang temperature and humidity, and the total temperature is controlled within 40 degrees. When the kang temperature is higher than 35 degrees, half of the door needs to be opened. With the temperature difference between morning, noon and evening, the fire temperature is adjusted in time, and the kang temperature is lowered as much as possible with the room temperature, and the minimum is not less than 20 degrees; the temperature of the first stage is 50 degrees, and oil is hung to cool down; the second stage is 30 degrees, and no oil is produced throughout the whole process; the specific dehumidification setting parameters of the wood-fired kang process are shown in Table 3.

[0090] Table 3 Dehumidification setting parameters of the wood-fired kang process.

[0091]

[0092]

[0093] In this embodiment, the cooling and fire reduction requirements of the wood-fired kang process include: 1. removing the auxiliary firewood; 2. The fire pile is always in an eight-shaped shape; 3. Reducing the contact surface of the firewood; 4. Reducing the fire on a small kang: on the first day of reducing the fire, reduce the two piles of fire in the inner layer first, and start from the second day of reducing the fire to keep one pile of fire on each side of the inside and outside. If the temperature is too high, reduce the contact surface and the frequency of checking the fire, and cross the inside and outside once a day; 5. Reducing the fire on a large kang: on the first day of reducing the fire, reduce the two piles of fire in the inner layer first, and do not reduce the two piles on the outside, but reduce the contact surface and frequency. The remaining four piles (four piles in the middle and inside) refer to the small kang fire reduction; 6. Only move the auxiliary firewood when reducing the fire.

[0094] In this embodiment, the precautions for the wood-fired kang process include: 1. No one should leave the kang unattended; 2. When the kang is approaching the top or bottom, observe the height and press the emergency stop button when needed; 3. Control the height of the open flame, and the flame height cannot exceed 50cm; 4. Control the large amount of oil output; 5. The safety pin must be in place; 6. From the time the fire starts to the time the oil drips, monitor once every half an hour, from the time the oil drips to the time the fire is reduced, check every hour, and observe once every 2 hours from the time the fire is reduced to the time the kang is lowered; 7. It is strictly forbidden to exceed the maximum temperature or fall below the minimum temperature; 8. When the smoke is thick, the smoke must be exhausted into the kang room; 9. The height of the bottom layer is higher than the safety pin; 10. It is strictly forbidden to burn the fire pile under the steel. When reducing the fire, the burning firewood is strictly prohibited from coming into contact with other firewood; 11. Check the dryness and humidity according to different products and check once a day; 12. When passing the fire, the main firewood does not move, and the auxiliary firewood moves towards the unburned main firewood; 13. The distance between the firewood and the steel is kept above 15cm; 14. In the same kang room, the thick ones are put on first and the thin ones are put on later.

[0095] In this embodiment, the standards that need to be met by the wood-fired kang process include: 1. Strict control of the temperature zone; 2. Strict control of oil output; 3. Strict control of humidity.

[0096] S7. Remove the kang from the stove. Turn off the fire half a day to a day in advance and remove the kang materials from the shelves one by one.

[0097] In this embodiment, S7 includes: removing the safety pin and powering on the elevator; pressing the down switch to descend, the lowered position of the inner track is 1-2 cm higher than the outer track, the outer track is 1-2 cm higher than the platform at the door of the kang room, and the bottom of the wheel is 1-2 cm higher than the kang position. If it is not reached, manually adjust it to the required position and remove the safety screw; pull out the kang carts one by one and unload the kang materials in turn; when thick and thin kang materials are mixed on one kang, check whether the thick or thin kang materials meet the requirements for unloading. If the thin kang materials reach the requirements first, they need to be unloaded in advance.

[0098] In this embodiment, the preparation work for the lowering process includes: 1. Checking whether there are any foreign objects under the track; 2. Turning off the fire half a day to a day in advance.

[0099] In this embodiment, the precautions for lowering the kang include: 1. The person must be present when lowering the kang; 2. The lowering position should not be too low to prevent the kang frame from falling into the kang position.

[0100] In this embodiment, the standards that need to be met in the kang process include: 1. The lean meat has a small amount of elasticity when squeezed by hand; 2. The lean meat is rose-colored with a slight black color, and the fat meat is yellow.

[0101] In this embodiment, after S7, the process further includes: returning the materials to be returned to the kang after fermentation, taking the materials to be returned to the kang from the freezer, threading them onto the poles according to the hanging ropes, placing the poles on the kang-making cart, separating the materials, pushing the hung kang-making cart into the firewood kang room, igniting the firewood to heat it up, raising the temperature to 40°C and controlling the temperature, without dripping oil during the whole process, reducing the firewood when oil is emitted, and removing the kang after 1-3 days of kang-making.

[0102] In this embodiment, the preparation work for the post-fermentation kang process includes: 1. determining the product delivery plan according to order requirements; 2. preparing the kang making vehicle and stainless steel hanging rods; 3. adjusting the air kang parameters.

[0103] In this embodiment, the precautions for the post-fermentation process include: 1. The meat must not stick together; 2. The temperature must be controlled between 30-45 degrees.

[0104] In this embodiment, the standards that need to be met in the post-fermentation simmering process include: strict control of temperature and humidity.

[0105] S8. Safety performance test: take samples of the materials after being taken off the kang and measure the peroxide value and nitrite residue. Qualified products will enter the packaging stage.

[0106] In this embodiment, the safety performance detection stage includes: a detection process of two items: peroxide value and nitrite residue.

[0107] In this embodiment, the preparations for the peroxide value detection stage include: 1. the edible part of the product sample to be tested; 2. the required chemical reagents; 3. instruments and equipment; 4. distilled water or tertiary water.

[0108] In this embodiment, the specific implementation process of the peroxide value detection stage includes: 1. Sample preparation: take the edible part of the product to be tested, such as (bacon) sample, crush it and mix it thoroughly, then place it in a wide-mouth bottle, add 2-3 times the volume of petroleum ether, shake it, mix it thoroughly, let it stand and soak for more than 12 hours, filter it through a funnel filled with anhydrous sodium sulfate, take the filtrate, and evaporate the petroleum ether under reduced pressure on a rotary evaporator in a water bath below 40°C. The residue is the oil; 2. Weigh about 2 grams of sample (oil) into an iodine volumetric flask (glass ground stopper) or an Erlenmeyer flask or a triangular flask (rubber stopper) and add 30 1. Add 1 ml of saturated potassium iodide (weigh 20 g of potassium iodide and add 10 ml of distilled water until crystals form) to a mixed solution of chloroform and glacial acetic acid (2:3). Protect from light, cover and stopper for 3 minutes. Remove and add 100 ml of distilled water and 1 ml of 1% starch indicator (weigh 0.5 g of soluble starch and add 50 ml of distilled water and boil. The indicator must be prepared and used immediately). Shake well. 3. Titrate with 0.002 mol / L sodium thiosulfate standard solution until colorless. Read the number and calculate (if there is no oil after the petroleum ether is recovered, the sample is not detected and the reagent is not invalid). The specific calculation formula is: Wherein, X represents the peroxide value, v and v0 represent the volumes of sodium thiosulfate consumed by the sample and blank, respectively, c represents the concentration of sodium thiosulfate, m represents the sample mass, and 0.1269 represents the conversion factor.

[0109] In this embodiment, the precautions for the peroxide value detection stage include: 1. The iodine volume flask is 250ml; 2. The minimum scale of the 10ml burette is 0.05ml; 3. The minimum scale of the 50ml burette is 0.1ml; 4. The sensitivity of the balance is 1mg / 0.01mg; 5. All utensils used in this application must not contain reducing peroxidic substances, and the frosted glass surface must not be oiled; 6. Avoid strong light during sample preparation, and avoid air entry as much as possible; 7. Peroxide value content: ≤0.5%.

[0110] In this embodiment, the preparation work for the nitrite residue detection stage includes: 1. product samples; 2. required chemical reagents; 3. instruments and equipment.

[0111] In this embodiment, the specific implementation process of the nitrite residue detection stage includes: 1. Weigh two samples of each type, and the sample weights must be different (not equal in weight). Place them in a 250ml conical flask, add 12.5ml 50g / L saturated borax solution, add 150ml of 70°C water, mix well, heat in a boiling water bath for 15 minutes, place at room temperature, quantitatively transfer to a 200ml volumetric flask, add 5ml 106g / L potassium ferrocyanide solution, add 5ml 220g / L zinc acetate solution, add water to the scale and shake well, let it stand for 30 minutes to remove the upper layer of fat, and take the supernatant and filter; 2. Draw 40mL (V1) of the filtrate in step 1 into a 50ml colorimetric tube, and draw 0.0, 0.2mL, 0.4mL, 0.6mL, 0.8mL, 1.0mL, 1.5mL, 2.0mL, 2.5mL of sodium nitrite standard solution (5.0μg / mL) respectively. L into a colorimetric tube; add 2mL of p-aminobenzenesulfonic acid solution (4g / L) respectively, mix well, add 1M naphthylethylenediamine hydrochloride solution (2g / L), add water to the scale, let it stand for 15 minutes, use a 1cm colorimetric cup, adjust the zero point with a zero tube, measure the absorbance at a wavelength of 538nm, and draw a standard curve for comparison; at the same time, make a reagent blank. The specific calculation formula is: Wherein, X represents the nitrite content in the sample, m represents the sample mass, m1 represents the nitrite mass obtained by the standard curve, V1 represents the volume of the sample solution used for determination, and V0 represents the total volume of the sample treatment solution.

[0112] In this embodiment, the matters needing attention in the nitrite residual detection stage include: 1. The data must be authentic; 2. Each use of chemical reagents in the experiment must be recorded; 3. Samples must be retained for each batch of products, and paper records must be kept; 4. The nitrite residual amount must be ≤30mg / kg.

[0113] S9. Packaging: According to the packaging requirements of different products, vacuum packaging technology is used to carry out differential packaging treatment on qualified products to obtain bacon with reduced salt content without reducing the taste.

[0114] In this embodiment, if the product requires packaging, it will be packaged internally first and then outsourced. The preparation work for internal packaging includes: weighing preparation work and vacuum preparation work; weighing preparation work includes: 1. Determine the packaging production plan according to order requirements; 2. Prepare packaging materials and required materials according to the production plan; 3. Check the operation and cleanliness of the equipment; Vacuum preparation work includes: 1. Check whether the vacuum equipment (circulating water, vacuum degree, sealing strip, sealing temperature) and conveyor belt are operating normally; 2. Check whether the air compressor is turned on.

[0115] 3. Take the rod, place the material on the workbench, and weigh it according to the specifications; 4. Prepare the corresponding vacuum bag according to the specifications: 500g uses a 360mm*180mm vacuum bag; 300g uses a 360mm*160mm vacuum bag; the bagging method is as follows: hold the vacuum bag in your left hand, hold the product in your right hand, and use the middle finger and ring finger (or thumb) of your right hand to separate the bag opening (make sure the bag opening is as oil-free as possible and keep the bag opening clean and tidy), and put the product into the bag from the center; 5. Arrange them neatly layer by layer in the turnover basket and pull them to the side of the vacuum machine; 6. After bagging is completed, clean the workbench and its surrounding area in time; 7. Splice and place them vertically, and the number of pieces on the scale should not exceed 3. The colors should be similar or different. It is prohibited to package them in the same bag, and the length of the meat inside cannot be less than 20cm; 8. If there is a lot of pig hair, it needs to be removed first.

[0116] In this embodiment, the precautions during the weighing stage include: 1. When removing the pole, all products are prohibited from falling to the ground; 2. Control of weight deviation during weighing; 3. Bagging technique and bag cleanliness; 4. Check for foreign matter; 5. Different varieties use different bags, for example: products with a mass of 500g and 400g use 340*140 bags; products with a mass of 250g and 300g use 340*120; products with a mass of 100g use 170*120 (cut 340*120 into two halves and then seal them).

[0117] In this embodiment, the standards that need to be met during the weighing stage include: 1. Weighing deviation: no more than 10g at the upper end and no less than 5g at the lower end; 2. Vertical assembly.

[0118] In this embodiment, the specific implementation process of the vacuum stage includes: 1. Plug in the cold water pipe plug and turn on the switch of the water belt; 2. Press the steering switch (forward and reverse) according to the on-site placement direction; 3. Turn on the vacuum machine power button and press the start button to run, and select manual or automatic according to your needs (single operation is manual, continuous operation is automatic); 4. First open the pressure rod, and then place the product on the layering strip (the product in each bag must be laid flat and placed in the center of the inner bag), and the distance between the vacuum bag opening and the upper edge of the layering strip is 2 cm; 5. Place the pressure rod on the vacuum bag (the vacuum bag cannot overlap or wrinkle (wrinkle)), and adjust the position of the vacuum bag and the material; 6. Press the vacuum machine start button to vacuum, do a first-piece inspection, and after the inspection is intact, perform vacuum work; 7. Check whether the vacuum is drawn well, and the products that have been drawn are neatly stacked in the turnover basket. Products that have not been vacuumed well are broken and repacked and re-vacuumed; 8. The products in the turnover basket are neatly stacked on the pallet and transported to the designated area; 9. After the vacuum is drawn, the process is cleaned and hygienic.

[0119] In this embodiment, the precautions during the vacuuming stage include: 1. Check whether the refrigeration device is intact before starting the machine; 2. The conveyor belt steering switch must be turned on correctly; 3. The number of bags placed varies depending on the size of the bag; 4. Pay attention to the position of the product and the pressure strip when placing the bag; 5. If you hear any abnormal sound from the machine, turn off the power immediately and report it to the management staff for processing; 6. Make sure the product is in the center of the vacuum bag.

[0120] In this embodiment, the standards that need to be met during the vacuuming stage include: 1. vacuum degree; 2. ensuring the shape and state of the product.

[0121] In this embodiment, the preparatory work in the outsourcing stage includes: coding preparation and bagging and sealing preparation; coding preparation includes: 1. Determine the production plan and prepare packaging according to the plan; 2. Check and debug whether the inkjet printer is operating normally; 3. Debug the machine: turn on the power - select information - select date - draw - edit - confirm - turn on the conveyor belt; bagging and sealing preparation includes: 1. Check the cleanliness and hygiene of the outsourcing area; 2. According to the order requirements, pull the semi-finished products and packaging materials to the outer packaging area; 3. Check whether the sealing machine is operating normally. Under normal circumstances, start the machine and run; 4. Set the sealing temperature according to different packaging bags.

[0122] In this embodiment, the specific implementation process of the coding stage includes: 1. Pull the packaging bag to the side of the inkjet printer; 2. Open the carton, spread out the packaging bag with both hands according to each variety, place it on the conveyor belt in turn, and perform the first piece inspection; 3. Mark the corresponding date at the designated position of the bag according to the packaging material requirements; 4. Check whether the coding is normal (whether there is ghosting, double date, or defect).

[0123] In this embodiment, matters needing attention during the coding stage include: 1. No unclear or incomplete numbers or double dates should appear, and packaging materials should be wasted as little as possible; 2. Check whether the coding position is accurate and whether the coding content is missing; 3. Pay attention to the manufacturer's production code for outsourcing processing.

[0124] In this embodiment, the standards that need to be met during the coding stage include: the coding position is the upper right corner of the back of the bag.

[0125] In this embodiment, the specific implementation process of the bagging and sealing stage includes: 1. Check whether there are foreign objects and bag bulging in the inner bag. If there are no abnormalities, bagging is carried out. If there are abnormalities, they need to be picked out in time and placed in the unqualified area; 2. Check whether the date on the packaging bag is complete; 3. Hold the bag in the left hand and the semi-finished product in the right hand. For a single-sided transparent bag: roll the excess vacuum bag down on the opaque side and present the good side of the product on the transparent side; for an outer bag with transparent sides, the excess vacuum inner bag needs to be rolled on the reverse side (i.e., the side with the QR code barcode), and the rolled side is placed in the bag. After bagging, the bags are placed in the turnover basket in turn; 4. Sealing can only be started after the sealing temperature reaches the set temperature; 5. Pick up the product with both hands, align it with the sealing machine, and seal the first bag of products. Perform the first piece inspection (the seal must be flat and tight) and record it (if the seal is not tight, the sealing temperature is insufficient and the temperature needs to be increased by 1-5°C. If the seal is wrinkled, the sealing temperature is too high and the temperature needs to be lowered by 1-5°C. The specific adjustment depends on the actual sealing situation).

[0126] In this embodiment, matters needing attention in the bagging and sealing stage include: 1. Before packaging, carefully check whether the product name and specifications on the packaging bag are consistent with the product to be packaged; 2. Whether the date is complete and accurate (bags with incomplete dates or no dates need to be removed); 3. Whether there are foreign objects inside and outside the product, whether the color is black, whether there is sediment, vacuum-extracted products that are not placed properly, and those with poor shape and appearance need to be picked out for processing; 4. Adjust the sealing temperature according to the packaging material. The conventional sealing temperature is 180°C, the sealing temperature for 450g double-sided material is 200°C, and the sealing temperature for kraft paper is 220°C; 5. The seal must be flat.

[0127] In this embodiment, the standards that need to be met during the bagging and sealing stage include: 1. Bagging: Place the best side on the transparent side or the front side; 2. The seal is firm and wrinkle-free.

[0128] In this embodiment, after the outsourcing process is completed, the vacuumed or bagged products are pulled to the observation area for a vacuum observation period, and the product name, batch, quantity, and observation period of 7-30 days are recorded.

[0129] In this embodiment, the precautions during the vacuum observation period include: 1. Controlling temperature and humidity, keeping ventilation, cool and dry; 2. Taking good protection (anti-rat, anti-dust, anti-insect).

[0130] In this embodiment, the standards that need to be met during the vacuum observation period include: neatly stacking by type and properly labeling.

[0131] In this embodiment, the packaged products are finally boxed. The preparation work for boxing includes: 1. preparing corresponding outer boxes according to the production plan; 2. preparing the pen, tape, baler, and coding machine to ensure they are functioning properly.

[0132] In this embodiment, the specific implementation process of the packing process includes: 1. According to the production date of the packaged product, spray the corresponding production date on the lower right corner of the outer box; 2. Check the corresponding product or stick the corresponding label: one; stick it on the upper left: two; stick it on the upper left and lower right (it must be pasted neatly and not skewed); 3. According to the specifications of the outer box, count the products into the packaging box and reweigh it; 4. Seal and place them on the pallet in order; 5. When placing, the labels face outwards; 6. The sealing tape must be crossed up and down.

[0133] In this embodiment, the matters needing attention in the packing process include: 1. Whether the outer box date and the product date match; 2. When selecting products, the selection must be accurate; 3. When sealing the box, the box opening must be sealed tightly; 4. The gap after packing should not be too large or too small; 5. The bulk boxes should be placed neatly.

[0134] In this embodiment, the standards that need to be met for the packing process include: 1. After unpacking, the product is taken out and the packaging bag cannot be wrinkled, so as not to affect the appearance; 2. The packing quantity is accurate; 3. The outer box identification label is consistent and clear inside and outside.

[0135] In this embodiment, if the product has no packaging requirements, it can be processed in bulk. The preparations for bulk processing include: 1. preparing the corresponding outer box and certificate of conformity; 2. the tools required for sealing the box.

[0136] In this embodiment, the specific implementation process of bulk processing includes: 1. Pulling the cooled product to the packaging area; 2. Placing it on the workbench, selecting blocks with a square shape, bright color, a small amount of dryness and moisture that cannot be pinched, and a small amount of elasticity; 3. Affixing the corresponding label.

[0137] In this embodiment, the precautions for bulk processing include: 1. If there is pig hair on the skin, the hair needs to be removed; 2. The shape and color of the meat; 3. The label date is clear.

[0138] In this embodiment, the standards that need to be met for bulk processing include: 1. The lean meat has a small amount of elasticity when squeezed by hand; 2. The lean meat is rose-colored with a slight black tint, and the fat meat is yellow.

[0139] It should be noted that the above embodiments are merely exemplary implementations of the technical solutions of the present invention and do not constitute a limitation on the scope of patent protection. Any implementation scheme derived from the core technical principles of the present invention by adjusting process parameters (such as layer thickness ratio, sputtering power, gas ratio, etc.) through conventional experimental methods or performing equivalent replacement of the layered structure, as long as it does not deviate from the design gist of the present invention and can be implemented without creative effort, shall be deemed to fall within the scope of legal protection defined by the claims of the present invention.

Claims

1. A method for producing bacon with reduced salt content without reducing flavor, characterized in that: include: S1. Thawing of raw materials: placing the materials to be thawed in a thawing chamber, and adjusting the thawing plan based on the preset thawing standards to obtain thawed materials; S2, raw material processing, the processing temperature is controlled at -15 ° C to 10 ° C, the thawed material is sequentially subjected to initial segmentation, stripping, fine segmentation, piercing and threading to obtain processed material; S3, tumbling the raw materials: placing the processed meat and marinade in a tumbling device according to a preset ratio and tumbling them in a vacuum mode to obtain a tumbled material based on a preset tumbling standard; S4, pickling, covering the tumbled material with a film and placing it in a fresh-keeping room for pickling, controlling the temperature at -1 to 4°C, and a pickling cycle of 7 days to obtain the pickled material; S5. Hanging rods: The workshop temperature is controlled at 15°C. The pickled materials are placed on a rod according to the preset hanging rod placement standards. The meat is placed on different numbered hot-drying carts according to the size, shape, and thickness of the meat. The hot-drying carts are placed in order under the fan. The fan is turned on. After the moisture is dried, the initial weight of the hung pickled materials is weighed; S6, Kang making, according to different product processing requirements, the weighed and hung Kang making carts are placed in different Kang making rooms for Kang making processing to obtain Kang making materials; S7, take off the kang, turn off the fire half a day to a day in advance, and take the kang materials off the shelves in order; S8, safety performance test, sampling the materials after unloading and measuring the peroxide value and nitrite residue, and qualified products enter the packaging stage; S9. Packaging: According to the packaging requirements of different products, vacuum packaging technology is used to carry out differential packaging treatment on qualified products to obtain bacon with reduced salt content without reducing the taste.

2. The method for producing bacon with reduced salt content without reducing flavor according to claim 1, characterized in that: Said S1 comprises: Take the materials to be thawed out of the freezer, remove the outer packaging, separate the frozen materials to be thawed, and stack them one by one on the thawing rack. After stacking, push them into the thawing room one by one, close the thawing door, turn on the steam mode, set the thawing parameters according to the quantity of goods and start the thawing switch. After thawing for 2 hours, open the thawing door and insert the probe to check the thawing status; If the overall thawing does not meet the standards, continue thawing and check the thawing status of the materials to be thawed every hour until all thawed materials meet the standards; if part of the thawing does not meet the standards, take out the thawing materials that have met the standards, and evenly stack the thawing materials that do not meet the standards, continue thawing and check the thawing status of the materials to be thawed every hour until all thawed materials meet the standards; if a small amount of thawing materials do not meet the standards, take them out during the initial segmentation and thaw them using the hydrolysis method; After thawing is completed, turn off the steam and thawing switches, remove the probe, pull out the thawing materials, clean the thawing chamber, and keep the door open for air circulation; Among them, the preset thawing standards include: when the thawing of the thawed material is completed, the surface of the thawed material meets the standards of being soft, no obvious lumps in the center, the lean meat of the material is bright red, no foreign color or odor, and no sticky substance on the surface.

3. The method for producing bacon with reduced salt content without reducing flavor according to claim 1, characterized in that: Said S2 includes: The processing temperature is controlled at -15°C to 10°C, and the thawed material is placed on the primary cutting table for primary cutting to obtain primary cutting material with a length of 28 cm and a width of 6 cm; The meat is put into the stripping machine for stripping according to the block shape and grain direction, and the stripped material is obtained and finely divided. According to the block shape of the stripped material, it is refined and the excess edge material is removed to obtain the refined material; In the middle of the fat part of the trimmed material, 1-1.5cm, poke a hole in the skin with a horizontal knife, and when poke the hole, the fat and lean parts need to be pierced at the same time. Then, insert the hook into the hole, put the cotton thread on the hook, pull the hook, pass the thread through the hole, and tie a knot. The meat pieces are selected according to their strip size and placed in different perforated carts in preparation for the tumbling and kneading stage.

4. The method for producing bacon with reduced salt content without reducing flavor according to claim 1, characterized in that: Said S3 includes: Set the tumbling parameters, start the tumbling equipment for a test run, and place the mixing equipment in a backward tilted position; Place the processed meat and marinade in the tumbling and kneading equipment according to the preset ratio, close the lid and turn on the vacuum mode, tilt it backward and tumble for 1 minute, stir it horizontally for 1 minute, tilt it forward and stir it for 1 minute, then manually level the tumbling and kneading tank, and tumble and knead for another 1 minute, turn off the vacuum mode, open the lid and check whether the tumbling and kneading conditions meet the preset tumbling and kneading standards. If not, adjust it in time and continue tumbling and kneading until the preset tumbling and kneading standards are met to obtain the tumbled material; After tumbling and kneading is completed, place an empty barrel under the discharge port, tilt it forward, turn on the discharge switch, and pour out the tumbled material. Each time a barrel is filled, pause the tumbling and kneading equipment, replace the empty barrel, and continue pouring the material until the end; Among them, the preset tumbling and kneading standards include: after the processed meat and marinade are stirred, salt particles visible to the naked eye are evenly distributed on the surface of the processed meat.

5. The method for producing bacon with reduced salt content without reducing flavor according to claim 4, characterized in that: The pickling material comprises: based on 100 kg of pork embryo strips, the addition amount of low sodium salt is 2.20%, and the addition amount of wine is 1.00%.

6. The method for producing bacon with reduced salt content without reducing flavor according to claim 4, characterized in that: Said S4 includes: Push the stacked material barrels into the fresh-keeping room and cover them with plastic wrap; Close the door and marinate in the fresh-keeping room at a temperature between -1 and 4°C; A pickling cycle is 7 days, during which the rolled and kneaded materials after coating are neatly arranged on the first day, the vat is turned over on the second day, the meat in the material cart is placed layer by layer in the empty material barrel, and the remaining brine in the raw material barrel is poured into the stacked material barrel. The operation of the second day is repeated on the fifth day, and the pickling is completed on the seventh day to obtain the pickled material. At the same time, the pickling status is checked once a day starting from the third day. Before roasting on the fifth or seventh day, 1-2 pieces are cut to check whether the cross section of the meat is evenly pickled.

7. The method for making bacon with reduced salt content without reducing flavor according to claim 1, characterized in that: Said S5 includes: The workshop temperature is controlled at 15℃, and the pickled materials are arranged into neat shapes. Unformed pickled materials need to be arranged before hanging. When hanging on the rod, the requirements of even hanging of the entire rack and no contact between meat and meat, or meat and rod must be met. Every 8-10 pieces of pickled materials are placed on a rod. According to the size, shape and thickness of the meat, they are hung on different numbered kang-making carts. There are 4 layers on each kang-making cart, and each two adjacent layers are staggered. The rods on each layer are placed one grid apart. Then the hung kang-making carts are placed in order under the fan, and the fan is turned on. After the moisture is dried, the initial weight of the hung pickled materials is weighed.

8. The method for producing bacon with reduced salt content without reducing flavor according to claim 1, characterized in that: Said S6 includes: According to the processing requirements of different products, the weighed and hung kang-making carts are placed in different kang rooms for kang-making processing. The kang rooms include air kang rooms, electric kang rooms and wood kang rooms. According to the process requirements of the products, the partition parameters of the corresponding kang rooms are set to obtain kang-making materials.

9. The method for producing bacon with reduced salt content without reducing flavor according to claim 1, characterized in that: The S7 includes: Remove the safety pin and power on the lift; Press the down switch to lower the inner track. The lowered position of the inner track should be 1-2 cm higher than the outer track. The outer track should be 1-2 cm higher than the platform at the door of the kang room. The bottom of the wheel should be 1-2 cm higher than the kang. If it is not reached, manually adjust it to the required position and remove the safety screw. Pull out the kang making carts one by one and unload the kang making materials in sequence; When thick and thin kang materials are mixed together, check whether the thick or thin kang materials meet the requirements for being put on the kang. If the thin kang materials reach the requirements first, they need to be put off the kang in advance.

10. The method for producing bacon with reduced salt content without reducing flavor according to claim 1, characterized in that: After S7, the process also includes: returning the materials to be returned to the kang after fermentation, taking the materials to be returned to the kang from the freezer, threading them onto the poles with hanging ropes, placing the poles on the kang-making cart, separating the materials, pushing the hung kang-making cart into the firewood kang room, igniting the firewood to heat it up, raising the temperature to 40°C and controlling the temperature, and removing the kang after 1-3 days of kang making.

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