Rice bran preserved meat and smoking method thereof

Abstract

The invention provides rice bran preserved meat and a smoking method thereof, and relates to the technical field of preserved meat smoking. The smoking method mainly comprises the following steps: selecting materials, trimming, pickling, drying, smoking and storing a finished product. According to the smoking method, generation of cancerogens such as benzopyrene is reduced through low-temperature combustion with blind fire, and the smoking method is healthier and safer; rice bran smoking endows the preserved meat with unique scorched sweet taste, and the flavor is soft and natural; the preserved meat is golden and bright in color due to uniform smoking with dark fire; and phenolic substances in the rice bran can inhibit bacteria and prevent corrosion, so that the shelf life is prolonged. In addition, the rice bran as a rice processing byproduct is low in cost and environment-friendly, is more economical and practical than traditional firewood smoking, and is suitable for making delicious and relatively healthy smoked preserved meat in modern families.

Description

Technical Field

[0001] The invention belongs to the technical field of bacon smoking, in particular to rice bran bacon and a smoking method thereof. Background Art

[0002] Bacon is a traditional Chinese delicacy, made from fresh meat that's been salted, air-dried, or smoked. It's firm and chewy, with a rich, savory, and smoky aroma. Different regions offer distinct flavors, ranging from salty to sweet or spicy. As a high-protein food, bacon not only lasts longer but also adds a unique flavor to dishes.

[0003] However, nitrites are produced during the curing process, and fat oxidation can generate harmful substances. Long-term excessive intake of nitrites can increase the risk of certain cancers. Therefore, reducing nitrite content while maintaining the taste of bacon has become a technical problem that those skilled in the art need to solve. Summary of the Invention

[0004] In view of this, the object of the present invention is to provide a method for smoking rice bran bacon, which effectively reduces carcinogens in the bacon, makes the bacon golden and translucent, and has a unique burnt sweet taste.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The present invention provides a method for smoking rice bran bacon, comprising the following steps:

[0007] Hang the marinated meat products on a grill and dry them until the moisture content of the meat products drops to 30-35%;

[0008] Pour rice bran into the combustion channel, place the grill above the combustion channel for dark fire smoking; the initial smoking temperature is controlled at 60-65°C, and the smoking is carried out for 2-3 hours; the middle smoking temperature is controlled at 45-50°C, and the smoking is carried out for 3-4 hours; the late smoking temperature is controlled at below 45°C, and the smoking is carried out for 1 hour;

[0009] After the smoking is completed, the bacon is obtained, and the bacon is cooled and then vacuum-packed.

[0010] Preferably, before pickling, the raw meat is cut into strips of 30 to 40 cm in length and 3 to 6 cm in width.

[0011] Preferably, the pickling method comprises the following steps: evenly applying edible salt on the raw meat, and pickling at -5 to 0°C for 3 to 5 days.

[0012] More preferably, the mass ratio of the raw meat to edible salt is 3 to 5:1.

[0013] More preferably, the coating thickness of the edible salt is 1 to 3 mm.

[0014] Preferably, the drying temperature is 60-65°C.

[0015] Preferably, the mass ratio of the meat product to rice bran is 8 to 12:1.

[0016] Preferably, the combustion channel is 0.8 to 1.2 m away from the ground.

[0017] Preferably, during smoking, the meat product at the bottom of the grill is at least 50 cm from the ground.

[0018] The invention provides rice bran bacon obtained by the smoking method.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] The present invention discloses a rice bran bacon and a smoking method thereof. The present invention adopts low-temperature combustion with a dark fire to reduce the generation of carcinogens such as benzopyrene and nitrite, which is healthier and safer. The nitrite content in the rice bran bacon obtained by the present invention is only 8.3 mg / kg, which is far lower than the national standard of 30 mg / kg. The present invention imparts a unique burnt sweet flavor to the bacon through the rice bran smoking method, and the flavor is soft and natural. The uniform dark fire smoking makes the bacon golden and translucent, with a high sensory evaluation score. In addition, rice bran, as a by-product of rice processing, is low-cost and environmentally friendly, and is more economical and practical than traditional firewood smoking. It is suitable for modern families to make smoked bacon that is both delicious and relatively healthy. DETAILED DESCRIPTION

[0021] The present invention provides a method for smoking rice bran bacon, comprising the following steps:

[0022] Hang the marinated meat products on a grill and dry them until the moisture content of the meat products drops to 30-35%;

[0023] Pour rice bran into the combustion channel, place the grill above the combustion channel for dark fire smoking; the initial smoking temperature is controlled at 60-65°C, and the smoking is carried out for 2-3 hours; the middle smoking temperature is controlled at 45-50°C, and the smoking is carried out for 3-4 hours; the late smoking temperature is controlled at below 45°C, and the smoking is carried out for 1 hour;

[0024] After the smoking is completed, the bacon is obtained, and the bacon is cooled and then vacuum-packed.

[0025] In the present invention, the raw meat is preferably cut and graded in a standardized manner by part and category before marinating. The raw meat preferably includes pork belly, pork shank, pig's feet, and duck. In the present invention, as an practicable method, the staff performs standardized cutting based on the characteristics of the raw meat: pork belly and pork shank are cut into strips of corresponding specifications according to customer needs, and pig's feet and duck bodies are cut using a midline symmetrical splitting process. As an practicable method, before marinating, the pork belly and pork shank are cut into strips 30-40 cm long and 3-6 cm wide; preferably, they are cut into strips 35 cm long and 5 cm wide.

[0026] In the present invention, the cut raw meat is pre-processed: the meat strips are strung together with ropes, and the pig's trotters and duck bodies are stretched and shaped with wooden sticks to increase the specific surface area, optimize the pickling penetration efficiency and the smoked flavor conversion.

[0027] In the present invention, a salting process is preferably used, strictly adhering to the no-additives principle. The pre-treated raw meat is layered and stacked in food-grade salting containers. It is then salted in a standardized humidity-controlled cold storage for 3 to 5 days. This process helps ensure balanced permeation. In the present invention, the salting temperature is preferably -5 to 0°C, and the salting humidity is preferably 70% to 80%. In the present invention, the mass ratio of the raw meat to salt is preferably 3 to 5:1, more preferably 4:1. The salt is preferably applied with a thickness of 1 to 3 mm, more preferably 2 mm.

[0028] In the present invention, the meat products obtained after pickling are neatly hung on a drying rack and pushed into a constant temperature drying warehouse until the humidity of the meat products drops to 30-35%. The drying temperature is preferably 60-65°C and the drying time is preferably 5-7 hours.

[0029] In the present invention, the dried meat product is smoked. The smoking is carried out by slow smoking with rice bran over a dark fire for 6 to 8 hours, the temperature is preferably controlled at 45 to 65°C, and the humidity is controlled at 17 to 20%. The rice bran is preferably dry and mold-free rice bran from a rice processing plant. In the present invention, the mass ratio of the meat product to the rice bran is preferably 8 to 12:1, more preferably 10:1. In the present invention, the initial smoking temperature is preferably 60 to 65°C for smoking for 2 to 3 hours to set the shape, the middle smoking temperature is preferably 45 to 50°C for smoking for 3 to 4 hours to color, and the late smoking temperature is controlled below 45°C for smoking for 1 hour. The total smoking time is preferably 6 to 8 hours.

[0030] In the present invention, the combustion channel is preferably 0.8 to 1.2 m from the ground, more preferably 1 m.

[0031] In the present invention, during smoking, the meat product at the bottom of the grill is at least 50 cm away from the ground.

[0032] In the present invention, as an implementable method, standardized warehousing management is implemented for the smoked bacon, and a vacuum air-conditioned packaging process is used for quantitative packaging; the bacon that has completed the modified atmosphere packaging is subjected to low-temperature cold chain storage and standardized frozen preservation is carried out under a constant temperature condition of -5°C to 0°C.

[0033] The present invention provides rice bran bacon obtained by the smoking method. The rice bran bacon obtained by the smoking process of the present invention has a fragrant smoked aroma, is lean but not woody, fragrant but not greasy, has no fishy smell, has a brown-red color, and has a high sensory evaluation score. Furthermore, the rice bran bacon has a low nitrite content of only 8.3 mg / kg, which is far below the national standard of 30 mg / kg.

[0034] The technical solutions provided by the present invention are described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0035] The experimental methods in the following examples are conventional methods unless otherwise specified. The experimental materials used in the following examples are commercially available products unless otherwise specified.

[0036] Example 1

[0037] A smoking method for rice bran bacon comprises the following steps:

[0038] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0039] (2) Curing: According to the ratio, add 2.5 kg of edible salt for every 10 kg of pork, evenly apply salt with a thickness of 1 mm, and place it in a cold storage at -5 to 0°C for 3 days.

[0040] (3) Drying: Hang the pork neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0041] (4) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops operating. The grill is pushed into the room temperature storage room for cooling.

[0042] (5) Smoking: The meat is then pushed into the baking room and smoked with rice bran. 1 kg of rice bran is added to every 10 kg of pork for dark fire smoking. Pour the rice bran into the burning channel, which is 1 meter deep from the ground. The grill is placed above the burning channel, and the bottom row of meat products on the grill is at least 50 cm above the ground. The initial smoking temperature is controlled at 60-65°C for shaping and smoking for 2 hours; the mid-term low temperature is controlled at 45-50°C for coloring and smoking for 3 hours. Afterwards, wait for the rice bran to burn out, control the temperature below 45°C for cooling, and smoke for 1 hour. The total smoking time is 6 hours.

[0043] (6) Packaging: After smoking is completed, wait for the pork belly to cool down and then push the grill into the storage room for vacuum packaging.

[0044] (7) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0045] Example 2

[0046] A smoking method for rice bran bacon comprises the following steps:

[0047] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0048] (2) Curing: According to the ratio, add 2.5 kg of edible salt for every 10 kg of pork, evenly apply salt with a thickness of 2 mm, and place it in a cold storage at -5 to 0℃ and curing for 4 days.

[0049] (3) Drying: Hang the pork neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0050] (4) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops operating. The grill is pushed into the room temperature storage room for cooling.

[0051] (5) Smoking: The meat is then pushed into the baking room and smoked with rice bran. 1 kg of rice bran is added to every 10 kg of pork for dark fire smoking. Pour the rice bran into the burning channel, which is 1 meter deep from the ground. The grill is placed above the burning channel, and the bottom row of meat products on the grill is at least 50 cm above the ground. The initial smoking temperature is controlled at 60-65°C for shaping and smoking for 3 hours; the mid-term low temperature is controlled at 45-50°C for coloring and smoking for 4 hours. Afterwards, wait for the rice bran to burn out, control the temperature below 45°C for cooling, and smoke for 1 hour. The total smoking time is 8 hours.

[0052] (6) Packaging: After smoking is completed, wait for the pork belly to cool down and then push the grill into the storage room for vacuum packaging.

[0053] (7) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0054] Example 3

[0055] A smoking method for rice bran bacon comprises the following steps:

[0056] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0057] (2) Curing: According to the ratio, add 2.5 kg of edible salt for every 10 kg of pork, evenly apply salt with a thickness of 3 mm, and place it in a cold storage at -5 to 0℃ for 5 days.

[0058] (3) Drying: Hang the pork neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0059] (4) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops operating. The grill is pushed into the room temperature storage room for cooling.

[0060] (5) Smoking: The meat is then pushed into the baking room and smoked with rice bran. 1 kg of rice bran is added to every 10 kg of pork for dark fire smoking. Pour the rice bran into the burning channel, which is 1 meter deep from the ground. The grill is placed above the burning channel, and the bottom row of meat products on the grill is at least 50 cm above the ground. The initial smoking temperature is controlled at 60-65°C for shaping and smoking for 4 hours; the mid-term low temperature is controlled at 45-50°C for coloring and smoking for 3 hours. Afterwards, wait for the rice bran to burn out, control the temperature below 45°C for cooling, and smoke for 1 hour. The total smoking time is 8 hours.

[0061] (6) Packaging: After smoking is completed, wait for the pork belly to cool down and then push the grill into the storage room for vacuum packaging.

[0062] (7) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0063] Comparative Example 1

[0064] A smoking method for rice bran bacon comprises the following steps:

[0065] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0066] (2) Mixed spices: star anise, cinnamon bark, bay leaves, angelica dahurica, tsaoko and galangal are mixed in equal amounts to obtain mixed spices.

[0067] (3) Marinade: Mix 2.5 kg of edible salt and 25 g of mixed spices in proportion to obtain the marinade.

[0068] (4) Marination: Apply marinade with a thickness of 2 mm on the pork and marinate in a cold storage at -5 to 0°C for 3 days.

[0069] (5) Drying: Hang the pork neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0070] (6) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops operating. The grill is pushed into the room temperature storage room for cooling.

[0071] (7) Smoking: The meat is then pushed into the baking room and smoked with rice bran. 1 kg of rice bran is added to every 10 kg of pork for dark fire smoking. Pour the rice bran into the burning channel, which is 1 meter deep from the ground. The grill is placed above the burning channel, and the bottom row of meat products on the grill is at least 50 cm above the ground. The initial smoking temperature is controlled at 60-65°C for shaping and smoking for 3 hours; the mid-term low temperature is controlled at 45-50°C for coloring and smoking for 4 hours. Afterwards, wait for the rice bran to burn out, control the temperature below 45°C for cooling, and smoke for 1 hour. The total smoking time is 8 hours.

[0072] (8) Packaging: After smoking is completed, wait for the pork belly to cool down and then push the grill into the storage room for vacuum packaging.

[0073] (9) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0074] Comparative Example 2

[0075] A smoking method for rice bran bacon comprises the following steps:

[0076] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0077] (2) Mixed spices: star anise, cinnamon bark, bay leaves, angelica dahurica, tsaoko and galangal are mixed in equal amounts to obtain mixed spices.

[0078] (3) Marinade: 2.5 kg of edible salt and 50 g of mixed spices were mixed evenly according to the proportion to obtain the marinade.

[0079] (4) Marination: Apply marinade with a thickness of 3 mm on the pork and marinate in a cold storage at -5 to 0°C for 5 days.

[0080] (5) Drying: Hang the pork neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0081] (6) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops operating. The grill is pushed into the room temperature storage room for cooling.

[0082] (7) Smoking: The meat is then pushed into the baking room and smoked with rice bran. 1 kg of rice bran is added to every 10 kg of pork for dark fire smoking. Pour the rice bran into the burning channel, which is 1 meter deep from the ground. The grill is placed above the burning channel, and the bottom row of meat products on the grill is at least 50 cm above the ground. The initial smoking temperature is controlled at 60-65°C for shaping and smoking for 2 hours; the mid-term low temperature is controlled at 45-50°C for coloring and smoking for 5 hours. Afterwards, wait for the rice bran to burn out, control the temperature below 45°C for cooling, and smoke for 1 hour. The total smoking time is 8 hours.

[0083] (8) Packaging: After smoking is completed, wait for the pork belly to cool down and then push the grill into the storage room for vacuum packaging.

[0084] (9) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0085] Comparative Example 3

[0086] A smoking method for rice bran bacon comprises the following steps:

[0087] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0088] (2) Adding microorganisms: Mix 1 ml of liquid Bacillus inoculum with 20 L of warm water at 30-35°C and let it stand for 2 hours to obtain a marinade. Then, seal and store the pork in the marinade for 24 hours to ferment at room temperature.

[0089] (3) Curing: According to the ratio, add 2.5 kg of edible salt for every 10 kg of pork, apply salt to a thickness of 2 mm on the pork, and marinate it in a cold storage at -5 to 0°C for 3 days.

[0090] (4) Drying: Hang the pork neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0091] (5) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops running. The grill is pushed into the room temperature storage room for cooling.

[0092] (6) Smoking: The meat is then pushed into the baking room and smoked with rice bran. 1 kg of rice bran is added to every 10 kg of pork for dark fire smoking. Pour the rice bran into the burning channel, which is 1 meter deep from the ground. The grill is placed above the burning channel, and the bottom row of meat products on the grill is at least 50 cm above the ground. The initial smoking temperature is controlled at 60-65°C for shaping and smoking for 3 hours; the mid-term low temperature is controlled at 45-50°C for coloring and smoking for 4 hours. Afterwards, wait for the rice bran to burn out, control the temperature below 45°C for cooling, and smoke for 1 hour. The total smoking time is 8 hours.

[0093] (7) Packaging: After smoking is completed, wait for the pork belly to cool down and then push the grill into the storage room for vacuum packaging.

[0094] (8) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0095] Comparative Example 4

[0096] A smoking method for rice bran bacon comprises the following steps:

[0097] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0098] (2) Adding microorganisms: Mix 1 ml of liquid Bacillus inoculum with 20 L of warm water at 30-35°C and let it stand for 2 hours to obtain a marinade. Then, seal and store the pork in the marinade for 24 hours to ferment at room temperature.

[0099] (3) Drying: Drain the pork and hang them neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0100] (4) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops operating. The grill is pushed into the room temperature storage room for cooling.

[0101] (5) Smoking: The meat is then pushed into the baking room and smoked with rice bran. 1 kg of rice bran is added to every 10 kg of pork for dark fire smoking. Pour the rice bran into the burning channel, which is 1 meter deep from the ground. The grill is placed above the burning channel, and the bottom row of meat products on the grill is at least 50 cm above the ground. The initial smoking temperature is controlled at 60-65°C for shaping and smoking for 3 hours; the mid-term low temperature is controlled at 45-50°C for coloring and smoking for 4 hours. Afterwards, wait for the rice bran to burn out, control the temperature below 45°C for cooling, and smoke for 1 hour. The total smoking time is 8 hours.

[0102] (6) Packaging: After smoking is completed, wait for the pork belly to cool down and then push the grill into the storage room for vacuum packaging.

[0103] (7) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0104] Comparative Example 5

[0105] A smoking method for rice bran bacon comprises the following steps:

[0106] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0107] (2) Curing: According to the ratio, add 2.5 kg of edible salt for every 10 kg of pork, evenly apply salt with a thickness of 3 mm, and place it in a cold storage at -5 to 0℃ for 5 days.

[0108] (3) Drying: Hang the pork neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0109] (4) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops operating. The grill is pushed into the room temperature storage room for cooling.

[0110] (5) Smoking: Then push it into the baking room and smoke it with rice bran. For every 10 kg of pork, add 1 kg of rice bran for dark fire smoking. Pour the rice bran into the burning channel, and the burning channel is 1 meter deep from the ground. The grill is placed above the burning channel, and the bottom row of meat products on the grill is at least 50 cm above the ground. The initial smoking temperature is controlled at 60-65℃ for shaping, and the smoking is carried out for 7 hours; then wait for the rice bran to burn out, control the temperature below 45℃ for cooling, and smoke for 1 hour. The total smoking time is 8 hours.

[0111] (6) Packaging: After smoking is completed, wait for the pork belly to cool down and then push the grill into the storage room for vacuum packaging.

[0112] (7) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0113] Comparative Example 6

[0114] A smoking method for rice bran bacon comprises the following steps:

[0115] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0116] (2) Curing: According to the ratio, add 2.5 kg of edible salt for every 10 kg of pork, evenly apply salt with a thickness of 3 mm, and place it in a cold storage at -5 to 0℃ for 5 days.

[0117] (3) Drying: Hang the pork neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0118] (4) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops operating. The grill is pushed into the room temperature storage room for cooling.

[0119] (5) Smoking: The meat is then pushed into the baking room and smoked with rice bran. 1 kg of rice bran is added to every 10 kg of pork for dark fire smoking. Pour the rice bran into the burning channel, which is 1 meter deep from the ground. The grill is placed above the burning channel, and the bottom row of meat products on the grill is at least 50 cm above the ground. The initial smoking temperature is controlled at 60-65°C for shaping and smoking for 4 hours; the mid-term low temperature is controlled at 45-50°C for coloring and smoking for 3 hours. Afterwards, wait for the rice bran to burn out, control the temperature below 45°C for cooling, and smoke for 1 hour. The total smoking time is 8 hours.

[0120] (6) Secondary smoking: After the pork has cooled, it is smoked for the second time. The initial smoking temperature is controlled at 60-65°C for shaping, and the smoking time is 4 hours. The intermediate low temperature is controlled at 45-50°C for coloring, and the smoking time is 3 hours. Finally, wait for the rice bran to burn out, control the temperature below 45°C for cooling, and smoke for 1 hour. The total smoking time is 8 hours.

[0121] (7) Packaging: After smoking is completed, wait for the pork belly to cool down and then push the grill into the storage room for vacuum packaging.

[0122] (8) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0123] Comparative Example 7

[0124] A smoking method for rice bran bacon comprises the following steps:

[0125] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0126] (2) Curing: According to the ratio, add 2.5 kg of edible salt for every 10 kg of pork, evenly apply salt with a thickness of 1 mm, and place it in a cold storage at -5 to 0°C for 3 days.

[0127] (3) Drying: Hang the pork neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0128] (4) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops operating. The grill is pushed into the room temperature storage room for cooling.

[0129] (5) Smoking: Then push it into the baking room and smoke it with rice bran. For every 10 kg of pork, add 1 kg of rice bran for dark fire smoking. Pour the rice bran into the burning channel, and the burning channel is 1 meter deep from the ground. The grill is placed above the burning channel, and the bottom row of meat products on the grill is at least 50 cm above the ground. In the initial stage of smoking, the temperature is controlled at 60-65℃ for shaping and smoking for 1 hour; in the middle stage, the low temperature is controlled at 45-50℃ for coloring and smoking for 1 hour. After that, wait for the rice bran to burn out, control the temperature below 45℃ for cooling, and smoke for 1 hour. The total smoking time is 3 hours.

[0130] (6) Packaging: After smoking is completed, wait for the pork belly to cool down and then push the grill into the storage room for vacuum packaging.

[0131] (7) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0132] Comparative Example 8

[0133] A smoking method for pine bacon comprises the following steps:

[0134] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0135] (2) Curing: According to the ratio, add 2.5 kg of edible salt for every 10 kg of pork, evenly apply salt with a thickness of 1 mm, and place it in a cold storage at -5 to 0°C for 3 days.

[0136] (3) Drying: Hang the pork neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0137] (4) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops operating. The grill is pushed into the room temperature storage room for cooling.

[0138] (5) Smoking: Then push it into the baking room and use pine smoking. For every 10 kg of pork, add 1 kg of pine branches for dark fire smoking. Pour the pine into the burning channel, and the burning channel is 1 meter deep from the ground. The grill is placed above the burning channel, and the bottom row of meat products on the grill is at least 50 cm above the ground. The initial smoking temperature is controlled at 60-65℃ for shaping and smoking for 2 hours; the mid-term low temperature is controlled at 45-50℃ for coloring and smoking for 3 hours. After waiting for the pine branches to burn out, the temperature is controlled below 45℃ for cooling and smoking for 1 hour. The total smoking time is 6 hours.

[0139] (6) Packaging: After smoking is completed, wait for the pork belly to cool down and then push the grill into the storage room for vacuum packaging.

[0140] (7) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0141] Comparative Example 9

[0142] A method for smoking pine branch bacon, comprising the following steps:

[0143] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0144] (2) Curing: According to the ratio, add 2.5 kg of edible salt for every 10 kg of pork, evenly apply salt with a thickness of 1 mm, and place it in a cold storage at -5 to 0°C for 3 days.

[0145] (3) Drying: Hang the pork neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0146] (4) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops operating. The grill is pushed into the room temperature storage room for cooling.

[0147] (5) Smoking: Then push it into the baking room and use pine smoker to smoke. According to the ratio, 1 kg of pine branches are added for every 10 kg of pork for dark fire smoking. Pour the pine branches into the burning channel, and the burning channel is 1 meter deep from the ground. The grill is placed above the burning channel, and the bottom row of meat products on the grill is at least 50 cm above the ground. The initial smoking temperature is controlled at 60-65℃ for shaping and smoking for 1 hour; the mid-term low temperature is controlled at 45-50℃ for coloring and smoking for 1 hour. After that, wait for the pine branches to burn out, control the temperature below 45℃ for cooling, and smoke for 1 hour. The total smoking time is 3 hours.

[0148] (6) Packaging: After smoking is completed, wait for the pork belly to cool down and then push the grill into the storage room for vacuum packaging.

[0149] (7) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0150] Comparative Example 10

[0151] A smoking method for cypress bacon comprises the following steps:

[0152] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0153] (2) Curing: According to the ratio, add 2.5 kg of edible salt for every 10 kg of pork, evenly apply salt with a thickness of 1 mm, and place it in a cold storage at -5 to 0°C for 3 days.

[0154] (3) Drying: Hang the pork neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0155] (4) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops operating. The grill is pushed into the room temperature storage room for cooling.

[0156] (5) Smoking: Then push it into the baking room and use cypress to smoke. For every 10 kg of pork, add 1 kg of cypress branches for dark fire smoking. Pour the cypress into the burning channel, and the burning channel is 1 meter deep from the ground. The grill is placed above the burning channel, and the bottom row of meat products on the grill is at least 50 cm above the ground. The initial smoking temperature is controlled at 60-65℃ for shaping, and the smoking is carried out for 2 hours; the mid-term low temperature is controlled at 45-50℃ for coloring, and the smoking is carried out for 3 hours. After that, wait for the cypress branches to burn out, control the temperature below 45℃ for cooling, and smoke for 1 hour. The total smoking time is 6 hours.

[0157] (6) Packaging: After smoking is completed, wait for the pork belly to cool down and then push the grill into the storage room for vacuum packaging.

[0158] (7) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0159] Comparative Example 11

[0160] A smoking method for cypress bacon comprises the following steps:

[0161] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0162] (2) Curing: According to the ratio, add 2.5 kg of edible salt for every 10 kg of pork, evenly apply salt with a thickness of 1 mm, and place it in a cold storage at -5 to 0°C for 3 days.

[0163] (3) Drying: Hang the pork neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0164] (4) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops operating. The grill is pushed into the room temperature storage room for cooling.

[0165] (5) Smoking: Immediately push into the smoking room, use pine smoking, according to the proportion, 1 kg of pine branches is configured for every 10 kg of pork for dark fire smoking. Pour the pine into the combustion channel, which is 1 meter deep from the ground. Place the grill above the combustion channel, and the lowest row of meat products on the grill is at least 50 cm high from the ground. Control the temperature at 60-65°C in the initial stage of smoking to shape, smoke for 1 hour; control the temperature at 45-50°C in the middle stage to color, smoke for 1 hour. Wait for the pine branches to burn out, control the temperature below 45°C to cool down, smoke for 1 hour, and the total smoking time is 3 hours.

[0166] (6) Packaging: After smoking is completed, the grill is pushed into the storage room for vacuum packaging after the bacon is cooled.

[0167] (7) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5-0°C.

[0168] Comparative Example 12

[0169] A smoking method of rice bran bacon, the steps are as follows:

[0170] (1) Cutting: Fresh bacon is cut into strips about 35 cm long and 5 cm wide and threaded.

[0171] (2) Curing: According to the proportion, 2.5 kg of edible salt is configured for every 10 kg of pork, evenly spread with a thickness of 1 mm of salt, and placed in a cold storage at -5-0°C for low-temperature curing for 3 days.

[0172] (3) Drying: The pork is hung neatly on the grill with a spacing of about 10 cm. Then the grill is pushed into the constant-temperature drying room for drying, and the temperature is set at 60-65°C.

[0173] (4) Cooling: When the bacon reaches a humidity of 30-35%, the constant-temperature drying room stops running. The grill is pushed into the room temperature storage room for cooling.

[0174] (5) Smoking: Immediately push into the smoking room, use rice bran smoking, according to the proportion, 2 kg of rice bran is configured for every 10 kg of pork for dark fire smoking. Pour the rice bran into the combustion channel, which is 1 meter deep from the ground. Place the grill above the combustion channel, and the lowest row of meat products on the grill is at least 50 cm high from the ground. Control the temperature at 60-65°C in the initial stage of smoking to shape, smoke for 3 hours; control the temperature at 45-50°C in the middle stage to color, smoke for 6 hours. Wait for the rice bran to burn out, control the temperature below 45°C to cool down, smoke for 1 hour, and the total smoking time is 10 hours.

[0175] (6) Packaging: After smoking is completed, the grill is pushed into the storage room for vacuum packaging after the bacon is cooled.

[0176] (7) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0177] Comparative Example 13

[0178] A smoking method for pine bacon comprises the following steps:

[0179] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0180] (2) Curing: According to the ratio, add 2.5 kg of edible salt for every 10 kg of pork, evenly apply salt with a thickness of 1 mm, and place it in a cold storage at -5 to 0°C for 3 days.

[0181] (3) Drying: Hang the pork neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0182] (4) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops operating. The grill is pushed into the room temperature storage room for cooling.

[0183] (5) Smoking: Then push it into the baking room and use pine smoking. For every 10 kg of pork, add 2 kg of pine branches for dark fire smoking. Pour the pine branches into the burning channel, and the burning channel is 1 meter deep from the ground. The grill is placed above the burning channel, and the bottom row of meat products on the grill is at least 50 cm above the ground. The initial smoking temperature is controlled at 60-65℃ for shaping and smoking for 2 hours; the mid-term low temperature is controlled at 45-50℃ for coloring and smoking for 3 hours. After waiting for the pine to burn out, the temperature is controlled below 45℃ for cooling and smoking for 1 hour. The total smoking time is 6 hours.

[0184] (6) Packaging: After smoking is completed, wait for the pork belly to cool down and then push the grill into the storage room for vacuum packaging.

[0185] (7) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0186] Comparative Example 14

[0187] A smoking method for pine bacon comprises the following steps:

[0188] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0189] (2) Curing: According to the ratio, add 2.5 kg of edible salt for every 10 kg of pork, evenly apply salt with a thickness of 1 mm, and place it in a cold storage at -5 to 0°C for 3 days.

[0190] (3) Drying: Hang the pork neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0191] (4) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops operating. The grill is pushed into the room temperature storage room for cooling.

[0192] (5) Smoking: Then push it into the baking room and use pine smoking. For every 10 kg of pork, add 2 kg of pine branches for dark fire smoking. Pour the pine branches into the burning channel, and the burning channel is 1 meter deep from the ground. The grill is placed above the burning channel, and the bottom row of meat products on the grill is at least 50 cm above the ground. The initial smoking temperature is controlled at 60-65℃ for shaping, and the smoking time is 3 hours; the mid-term low temperature is controlled at 45-50℃ for coloring, and the smoking time is 6 hours. After waiting for the pine to burn out, the temperature is controlled below 45℃ for cooling, and the smoking time is 1 hour. The total smoking time is 10 hours.

[0193] (6) Packaging: After smoking is completed, wait for the pork belly to cool down and then push the grill into the storage room for vacuum packaging.

[0194] (7) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0195] Comparative Example 15

[0196] A smoking method for cypress bacon comprises the following steps:

[0197] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0198] (2) Curing: According to the ratio, add 2.5 kg of edible salt for every 10 kg of pork, evenly apply salt with a thickness of 1 mm, and place it in a cold storage at -5 to 0°C for 3 days.

[0199] (3) Drying: Hang the pork neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0200] (4) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops operating. The grill is pushed into the room temperature storage room for cooling.

[0201] (5) Smoking: Then push it into the baking room and use cypress to smoke. For every 10 kg of pork, add 1 kg of cypress branches for dark fire smoking. Pour the cypress branches into the burning channel, and the burning channel is 1 meter deep from the ground. The grill is placed above the burning channel, and the bottom row of meat products on the grill is at least 50 cm above the ground. The initial smoking temperature is controlled at 60-65℃ for shaping and smoking for 2 hours; the mid-term low temperature is controlled at 45-50℃ for coloring and smoking for 3 hours. After waiting for the cypress to burn out, the temperature is controlled below 45℃ for cooling and smoking for 1 hour. The total smoking time is 6 hours.

[0202] (6) Packaging: After smoking is completed, wait for the pork belly to cool down and then push the grill into the storage room for vacuum packaging.

[0203] (7) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0204] Comparative Example 16

[0205] A smoking method for cypress bacon comprises the following steps:

[0206] (1) Cut into strips: Cut the fresh pork belly into pieces about 35cm long and 5cm wide and thread them.

[0207] (2) Curing: According to the ratio, add 2.5 kg of edible salt for every 10 kg of pork, evenly apply salt with a thickness of 1 mm, and place it in a cold storage at -5 to 0°C for 3 days.

[0208] (3) Drying: Hang the pork neatly on the grill, keeping the distance between them about 10 cm. Then push the grill into the constant temperature drying room for drying, and set the temperature between 60 and 65 degrees Celsius.

[0209] (4) Cooling: When the pork belly reaches a humidity of 30-35%, the constant temperature drying room stops operating. The grill is pushed into the room temperature storage room for cooling.

[0210] (5) Smoking: Then push it into the baking room and use cypress to smoke. For every 10 kg of pork, add 2 kg of pine branches for dark fire smoking. Pour the cypress branches into the burning channel, and the burning channel is 1 meter deep from the ground. The grill is placed above the burning channel, and the bottom row of meat products on the grill is at least 50 cm above the ground. The initial smoking temperature is controlled at 60-65℃ for shaping, and the smoking is carried out for 3 hours; the mid-term low temperature is controlled at 45-50℃ for coloring, and the smoking is carried out for 6 hours. After that, wait for the cypress to burn out, control the temperature below 45℃ for cooling, and smoke for 1 hour. The total smoking time is 10 hours.

[0211] (6) Packaging: After smoking is completed, wait for the pork belly to cool down and then push the grill into the storage room for vacuum packaging.

[0212] (7) Refrigeration: The packaged meat products are neatly placed in cartons and stored in a cold storage at -5 to 0°C.

[0213] Effect verification

[0214] 1. Sensory evaluation

[0215] The rice bran bacon smoked in Examples 1 to 3 and Comparative Examples 1 to 6 was subjected to sensory evaluation. The sensory evaluation indices are shown in Table 1, and the sensory evaluation results are shown in Table 2.

[0216] Table 1 Sensory evaluation indicators

[0217] Evaluation indicators score The aroma is fragrant, thin but not woody, fragrant but not greasy, no fishy smell, brown-red in color 10 Smoky aroma, relatively oily, no fishy smell, brownish-red in color 8 Relatively greasy, fishy smell, dark red in color 6 Greasy, strong fishy smell, dark red color 4 Greasy, strong fishy smell, sour taste, black color 2

[0218] Table 2 Sensory evaluation results

[0219]

[0220]

[0221] According to the data in Table 2, the rice bran bacon obtained by the smoking process of the rice bran bacon of the present invention has a fragrant smell, is lean but not woody, fragrant but not greasy, has no fishy smell, is brown-red in color, and has a high sensory evaluation score; while in the comparative examples, adding mixed spices (Comparative Examples 1 and 2), adding microbial agents (Comparative Examples 3 and 4), changing the smoking temperature stage duration (Comparative Example 5) or performing secondary smoking (Comparative Example 6) will affect the sensory quality of the bacon (such as greasy feeling, fishy smell, and color) to varying degrees.

[0222] 2. Nitrite content detection

[0223] The nitrite content of the rice bran bacon obtained by smoking in Examples 1 to 3 and Comparative Examples 1 to 6 was tested, and the test results are shown in Table 3.

[0224] Table 3 Nitrite content test results

[0225] Nitrite content (mg / kg) Example 1 8.3 Example 2 8.5 Example 3 9.0 Comparative Example 1 8.6 Comparative Example 2 8.8 Comparative Example 3 22.3 Comparative Example 4 10.4 Comparative Example 5 8.9 Comparative Example 6 26.4

[0226] According to the data in Table 3, the nitrite content of the rice bran bacon obtained by the smoking process of the rice bran bacon provided by the present invention is low, only 8.3 mg / kg, which is far lower than the national standard of 30 mg / kg; directly adding five-spice powder, extending the pickling time, adding microbial Bacillus subtilis, omitting salting and adding secondary pickling will all increase the nitrite content of the rice bran bacon to a certain extent.

[0227] 3. Shelf life test

[0228] The shelf life of the smoked rice bran bacon in Example 1 and the bacon prepared in Comparative Examples 7 to 11 was tested, and the results are shown in Table 4.

[0229] Table 4 Test results of shelf life

[0230] Shelf life Example 1 6 months at room temperature Comparative Example 7 4 months at room temperature Comparative Example 8 5 months at room temperature Comparative Example 9 3 months at room temperature Comparative Example 10 5 months at room temperature Comparative Example 11 3 months at room temperature

[0231] According to the data in Table 4, the shelf life of the rice bran bacon obtained by the smoking process of the rice bran bacon provided by the present invention is extended, while shortening the smoking time and changing the smoking wood will shorten the shelf life of the bacon to a certain extent.

[0232] 4. Benzopyrene content detection

[0233] The benzopyrene content in the smoked rice bran bacon of Example 1 and the smoked bacon of Comparative Examples 12-16 was determined using solid-phase extraction (SPE) and high-performance liquid chromatography (HPLC). The steps were as follows: First, a molecularly imprinted column specifically for benzopyrene was used for purification, followed by rinsing the column with dichloromethane and then n-hexane. The bacon sample was extracted with n-hexane and transferred to a cleanup column, and the residue was rinsed with n-hexane. Benzopyrene was eluted with dichloromethane, and the eluate was collected and concentrated to 1-2 ml. Benzopyrene was separated using a C18 reverse phase chromatography column and quantitatively analyzed using a fluorescence detector. The results are shown in Table 5.

[0234] Table 5 Benzopyrene content test results

[0235] Benzopyrene content (μg / kg) Example 1 2.01 Comparative Example 12 2.69 Comparative Example 13 2.53 Comparative Example 14 3.76 Comparative Example 15 2.75 Comparative Example 16 3.78

[0236] According to the data in Table 5, the rice bran bacon obtained by the smoking process of the rice bran bacon provided by the present invention has a low benzopyrene content of only 2.01 μg / kg, which is far below the national standard of 5.0 μg / kg; and increasing the rice bran smoking time, changing the smoking wood, and extending the smoking time will increase the benzopyrene content of the rice bran bacon to a certain extent.

[0237] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A method for smoking rice bran bacon, characterized in that: The steps include: Hang the marinated meat products on a grill and dry them until the moisture content of the meat products drops to 30-35%; Pour rice bran into the combustion channel, place the grill above the combustion channel for dark fire smoking; the initial smoking temperature is controlled at 60-65°C, and the smoking is carried out for 2-3 hours; the middle smoking temperature is controlled at 45-50°C, and the smoking is carried out for 3-4 hours; the late smoking temperature is controlled at below 45°C, and the smoking is carried out for 1 hour; After the smoking is completed, the bacon is obtained, and the bacon is cooled and then vacuum-packed.

2. The smoking method according to claim 1, characterized in that Before marinating, cut the raw meat into strips 30-40 cm long and 3-6 cm wide.

3. The smoking method according to claim 1, characterized in that The pickling method comprises the following steps: evenly applying edible salt on the raw meat, and pickling the raw meat at -5 to 0°C for 3 to 5 days.

4. The smoking method according to claim 3, characterized in that The mass ratio of the raw meat to edible salt is 3 to 5:

1.

5. The smoking method according to claim 3, characterized in that The edible salt is applied with a thickness of 1 to 3 mm.

6. The smoking method according to claim 1, characterized in that The drying temperature is 60-65°C.

7. The smoking method according to claim 1, characterized in that The mass ratio of the meat product to rice bran is 8 to 12:

1.

8. The smoking method according to claim 1, characterized in that The combustion channel is 0.8 to 1.2 meters away from the ground.

9. The smoking method according to claim 1, characterized in that When smoking, the meat at the bottom of the grill should be at least 50 cm from the ground.

10. Rice bran bacon obtained by the smoking method according to any one of claims 1 to 9.

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