Smoking material prepared from Anhua dark tea and method for cold smoking Anhua preserved meat by using smoking material

Abstract

The invention relates to a smoking material prepared from Anhua dark tea and a method for cold smoking Anhua preserved meat by using the smoking material. The invention belongs to an artificial smoking material taking Anhua dark tea and the like as basic raw materials and a preparation method of the artificial smoking material, and is particularly suitable for Anhua preserved meat and other preserved meat products needing a smoking process. The smoking material is prepared from the following raw materials in parts by mass: 50-70 parts of Anhua dark tea and camellia oleifera cakes, 50-60 parts of other raw materials and 10-20 parts of vegetable gelatin. The preparation method comprises the following steps: performing gradient temperature control drying at 148-138 DEG C for 30 + / -5 minutes, mixing with vegetable gum, and performing compression molding at 220 + / -11 DEG C under the pressure of 98 + / -12 kg / cm < 3 >, the moisture content of less than or equal to 9% and the finished product density of more than or equal to 0.8 g / cm < 3 >, so that the preparation method is suitable for an Anhua preserved meat cold smoking process, and the smoking temperature of less than or equal to 30 DEG C. Particularly, when glutinous rice, highland barley grains or rice and powder thereof are used as the adhesive of the Anhua dark tea and oil-tea camellia cake-made preserved meat smoking material, at least the technical effects can be generated: (1) the density after adhesion is highest and can be close to the density of hardwood; (2) the meat product can be endowed with natural glutinous rice fragrance; (3) the operation temperature does not need to be high, and the operation can be performed at about 100 DEG C;

Description

[0001] Smoked material made of Anhua black tea and method for cold smoking Anhua bacon TECHNICAL FIELD

[0002] The present application relates to a kind of artificial smoked material based on Anhua black tea and the like as basic raw material and its preparation method, especially suitable for smoked bacon and the like smoked process of cured bacon products. BACKGROUND

[0003] In the smoked bacon barbecue product, traditional Anhua bacon is a kind of local bacon, which refers to the selection of high-quality pork or / and pork by-products as raw materials in Anhua County, Yiyang City, Hunan Province, appropriately supplemented with ingredients, using traditional method for curing, cold smoking time ≥ 90d (need to consume a large amount of smoked material), and the finished product is required to be compact, fat fat but not greasy, and lean meat is compact and not blocked teeth, which is a typical representative of smoked bacon. With the development of society, the purpose of bacon processing is no longer mainly to preserve food, and consumers are more inclined to pursue the unique flavor of bacon products; the formation of the unique flavor of bacon, the smoking process plays a key role, and people think that chestnut wood, pine and other hard wood is the best for smoking bacon. The selection of smoked material (smoking material) in the bacon smoking process has an important influence on the flavor of bacon. People think that the most important feature of bacon is the smoking flavor, which mainly comes from the smoking process, such as the type of smoked material, the temperature of smoke generation and other conditions, which have an important influence on the formation and content of the type of smoking substance, and form each characteristic smoking flavor; in the smoking process after curing, the type and relative content of phenolic substances in the smoking material are continuously absorbed and accumulated by bacon, and after 30 days of smoking, until the ripening stage, due to the decrease of water content on the surface of bacon, the adsorption of phenolic substances is significantly weakened, and the type and relative content of phenolic substances also show a weakening trend. As a typical representative of smoked bacon, the important factor for Anhua bacon to form its style is the long intermittent cold smoking time in the production process, and the smoked material is mainly hard wood resources such as oak (commonly known as oak) and other hard wood resources, or citrus branches, tea branches, and oil tea shells. The selection of bacon smoked material is to select dry plants with aroma and high density. Even if Anhua black tea and oil tea are extracted by brine, they still have not less than the content of wood aroma, and still have aroma value as bacon smoked material, but the technical problem of low density needs to be solved. At the same time, the growth and maturation speed of chestnut wood, pine, oak and other hard wood is slow, which cannot meet the demand of Anhua bacon development for smoked material, and the hard wood resources may be exhausted. Without hard wood as the basic resource condition, the development of Anhua bacon will be affected. Therefore, it is necessary to find alternative smoked material for the high-speed development of Anhua bacon. The performance comparison data of hard wood and alternative materials: Index Hardwood (oak) Anhua black tea Oil tea dregs Density (g / cm³) 0.85±0.1 0.45±0.05 0.38±0.03 Burning rate (g / min) 2.8±0.3 1.8±0.2 1.5±0.1 The smoking process of bacon can be divided into cold smoking, warm smoking and hot smoking according to the smoking temperature, thereby producing products of different grades. The traditional Anhua bacon must be cold smoked, and the temperature in the smoking room should be controlled below 30 DEG C, and the cold smoking should be carried out for not less than 90 days. The longer the smoking time is, the more sufficient the flavor is. The bacon cold smoking does not need open fire, only needs the smoke of smoking materials, and the longer the smoke time is, the more beneficial to save smoking materials and the fire safety; the ignition point of the smoking materials is reduced, which is beneficial to reduce the content of benzo[a]pyrene in the bacon products, which is also the technical target pursued by the industry.

[0004] The unprocessed Anhua black tea needs a temperature of greater than or equal to 400 DEG C (warm smoking / hot smoking) to smoke, but the suitable cold smoking environment temperature of the traditional Anhua bacon is less than or equal to 30 DEG C, and direct use will lead to: ① the smoke density (MSD value) is less than 60% of the traditional hardwood; ② the tea polyphenol is oxidized excessively to produce a bitter and astringent taste; ③ the smoke efficiency is reduced by 40%.

[0005] In addition, if the Anhua black tea is used as a smoking material to smoke bacon, the cost of the smoking material is extremely high if the warm smoking or hot smoking process is used, and it is extremely economical, and it is suitable to consider the technical route of making the Anhua black tea into mosquito incense or hardwood and adopting the cold smoking process. SUMMARY

[0006] The purpose of the application is to provide a substitute smoking material for Anhua bacon curing and smoking meat products, especially the technical scheme of using Anhua black tea and oil tea dregs as the smoking material for Anhua bacon curing and smoking meat products, and the Anhua bacon curing and smoking meat products produced by using the Anhua black tea and the oil tea dregs. Then, part or all of them are used as the smoking material for meat products.

[0007] The technical scheme is that the solid plant tissues such as Anhua black tea and / or oil tea dregs are used as the production raw materials of artificial smoking materials, that is, the Anhua black tea and the oil tea dregs are used as the raw materials in the application, and mainly processed by mechanical or harmless chemical methods, so that the products have the basic characteristics of natural wood or mosquito incense, such as the density, the combustion and the smoke emission equivalent to hardwood or mosquito incense. Then, part or all of them are used as the smoking material for meat products.

[0008] The smoking material is made of the raw materials in the following mass ratio: 50-70 parts of Anhua black tea and oil tea dregs, 50-60 parts of other raw materials, and 10-20 parts of plant glue; gradient temperature drying is carried out at 148 DEG C to 138 DEG C for 30+5 min, and then molded into a shape after being mixed with the plant glue at 220+11 DEG C, the pressure is 98+12 kg / cm2, the water content is less than or equal to 9%, the density of the finished product is greater than or equal to 0.8 g / cm3, and the smoking smoke temperature is less than or equal to 30 DEG C, which is suitable for the cold smoking process of Anhua bacon.

[0009] Beneficial effects: 1. The application tries to find a new utilization technology of Anhua black tea and oil tea dregs.

[0010] 2. After the bulk of Anhua black tea and oil tea waste is dried, the volume is fluffy, and when used for smoking and curing products, it is not resistant to burning, and the smoke time is short. By pressing the Anhua black tea and oil tea waste into a shape close to the density of wood using the technology of the present application, it is used for smoking and curing meat products, and the degree of resistance to burning and the smoke time are consistent with wood. At the same time, the Anhua black tea and oil tea waste still contains natural aroma components, and the Anhua cured meat products smoked with it have more pure and rich aroma and more full-bodied taste than products smoked with ordinary wood.

[0011] 3. The density of wood has a greater impact on the smoke density (MSD) value. As the density of wood increases, the MSD value shows an upward trend, that is, the maximum smoke density of natural wood increases with the increase of its density, which is one of the important process factors that Anhua cured meat adopts hardwood smoking to give it a unique flavor.

[0012] 4. Using the technology of the present application to make artificial smoking materials from Anhua black tea and oil tea waste for smoking Anhua cured meat products, if cold smoking process is used, in the same quality (weight) and smoke condition test, it is found that the smoking efficiency is improved compared with direct use of Anhua black tea and oil tea waste: ① smoke time ≥ 30%; ② smoke density (MSD) value ≥ 20%. 5. Technical performance comparison: Technical dimension Ordinary black tea smoking material The present technology Amplitude Density (g / cm³) 0.3-0.45 0.55-0.8 77.78%～83.33%↑ Burning rate (g / min) 1.8 1.5 16.67%↓ Benzene[a]pyrene (μg / kg) 2.0 ≤1.5 25%↓ Smoke flavor score 6.4 / 10 8.9 / 10 39.06%↑ Smoking material cost (yuan / ton of bacon) 1500 650-700 53.33%～56.67%↓ Control group experiment: Experimental group Smoking time (h) Benzene[a]pyrene (μg / kg) Smoke flavor score Traditional hardwood 90 3.2±0.5 8.2 / 10 Untreated black tea 90 2.8±1.2 6.4 / 10 The present technology smoking material 90 1.4±0.3 8.9 / 10 7. Technical effects of the present application: Technical dimension Traditional hardwood smoking material The present technology Amplitude of improvement Density (g / cm³) 0.85 0.55-0.8 - Burning rate (g / min) 2.8 1.5-1.8 36%～46%↓ Smoke flavor score 8.2 / 10 8.9 / 10 8.5%↑ Cost (yuan / ton) 1200 450-650 45%～62%↓ 8. Smoke density (MSD value): traditional hardwood 35±5%, the present technology 43±6%, increased by 23%.

[0013] 9. Using plant glue to bond Anhua black tea and oil tea waste is natural and harmless. Especially when glutinous rice, barley grains or their rice and flour are used as adhesive for Anhua black tea and oil tea waste for making smoked meat, at least the following technical effects will be produced: ① the density after bonding can be close to the density of hardwood; ② it can give the meat product a natural glutinous rice aroma; ③ the operating temperature does not need to be high, and it can be operated at about 100 degrees Celsius. BRIEF DESCRIPTION OF DRAWINGS

[0014] Figure 1 Process flow chart for making non-powdered Anhua black tea and oil tea waste meat product smoking materials; Figure 2 Process flow chart for making powdered Anhua black tea and oil tea waste meat product smoking materials. DETAILED DESCRIPTION

[0015] Scheme one Recommended ingredient ratio: non-powdered Anhua black tea and oil tea residue: other raw materials: plant glue = 50-70: 50-60: 10-20; or non-powdered Anhua black tea and oil tea residue: plant glue = 80-100: 10-20; or plant glue content accounts for 5% to 30% of the entire material ratio.

[0016] First, non-powdered Anhua black tea and oil tea residue (if containing other raw materials, the same below) are subjected to steam drying from high temperature to low temperature at 148℃ to 138℃, and the heat treatment time is 30 (±5) min. Then, the non-powdered Anhua black tea and oil tea residue are mixed with thermosetting plant glue (such as starch adhesive; such as glutinous rice powder or glutinous rice powder) and subjected to mold pressing forming under the condition of 220 (±11) ℃, and the pressure is 98 (±12) kg / cm 3 . In this process, the internal temperature of the material blank reaches 105 (±5) ℃, and the hot pressing forming time is 4-6 min, and the final water content of the product is not more than 9%. The entire production process is carried out under high temperature and high pressure, which can kill harmful microorganisms in the material. At the same time, due to the high density of the wood product produced, it has the same effect as hard wood when used as smoking material. Mold pressing forming: pressure range 98-140 kg / cm² (corresponding to the tonnage selection of the hydraulic press, 100-150 tons is recommended); 145℃ steam sterilization→105℃ mold pressing forming→8% water content control. Please note that short-time high-temperature treatment will not cause deterioration of tea polyphenols: the preferred drying temperature is “130℃→110℃ gradient”.

[0017] Recommended ingredient ratio: non-powdered Anhua black tea and oil tea residue: other raw materials: plant glue = 50-70: 50-60: 10-20; or non-powdered Anhua black tea and oil tea residue: plant glue = 80-100: 10-20; or plant glue content accounts for 5% to 30% of the entire material ratio. If enzyme preparation is used, the material needs to be subjected to cooking treatment according to the temperature and treatment time requirements of the enzyme preparation. It is appropriate to add citric acid to reduce the pH to 4.5 before using the enzyme preparation.

[0018] The crushed Anhua black tea and oil tea residue (screened through 2-5 mm holes) are sent into a drying machine through a conveyor belt for drying treatment, and the water content is below 12%. A machine-made charcoal rod machine (400×51 mm) is used to press the rod to an oven-dried water content of below 8%. Other technologies not mentioned refer to machine-made charcoal technology, but do not perform carbonization process.

[0019] Scheme Three Referring to the production process of oriented strand board (OSB), the amount of plant glue used is 8%-12%; or directly referring to the Anhua black tea brick tea pressing process. The recommended ingredient ratio is shown in Scheme One or Two above.

[0020] Scheme Four Low-density Smoking Material Substitution Scheme (Special Application Scenario Scheme) Raw materials: black tea: adhesive = 100-80: 10-20.

[0021] Adhesive: one or two or three of vegetable glue, elm bark powder, highland barley.

[0022] Crushing and mixing: dry raw materials are crushed to 40-80 mesh and mixed in proportion.

[0023] Molding: extruded according to the process of plant mosquito coils, and then dried, with a volume of 500g-1000g per piece.

[0024] Camellia oleosa can be used to replace 15%-20% of black tea. Other technical processes refer to the natural plant mosquito coil manufacturing process and technical points.

[0025] Notes: The following supplements apply to any of the above solutions (except as otherwise specified), or are considered a separate embodiment, and a supplement to the beneficial effects: 1. Starch adhesive, vegetable glue and vegetable adhesive have the same meaning.

[0026] 2. Recommend using waxy grains in starch adhesive, such as glutinous rice (waxy rice), highland barley and its powder, etc. Use waxy rice grains and Anhua black tea, camellia oleosa (recommended ratio of three one-third, ±10%) to make smoked materials, and the smoked meat has a unique smoked flavor. Recommended ratio of glutinous rice adhesive: black tea: camellia oleosa: glutinous rice powder = 33:33:34 (±10%), the density of the smoked material reaches 0.78g / cm³, and the benzo (a) pyrene inhibition rate reaches 58%. Special note: This place and the experimental data (technical dimension table) show that the technology of benzo (a) pyrene is ≤1.5μg / kg, the traditional hardwood is 3μg / kg, and the actual inhibition rate is only 50%, which is not consistent with 58%; 58% is the peak data under the optimal ratio (black tea: camellia oleosa: glutinous rice powder = 33:33:34).

[0027] 3. Recommend using the cold smoking process of cured meat products, and the temperature of the smoke emitting part should be controlled at ≤400℃, and the ambient temperature of the smoking room should be ≤30℃.

[0028] 4. Recommend the moisture content of the smoked material to be controlled at 15 (±5)%. The technical effects of the moisture content of the smoked material: ① When the moisture content exceeds 25%, as the moisture content increases to 40%, the color of the smoke emitted tends to increase, the effect of saving smoked materials is obvious, but the smoke smell may be produced; ② When the moisture content is greater than 20%, as the moisture content increases, the hardness of the smoked material tends to decrease, according to the process characteristics of hard wood smoked materials in the Anhua smoked meat smoking process, the decrease of the hardness of the smoked material will be not conducive to the quality of the products, therefore, it is recommended that the moisture content of the smoked material should be controlled at 16 (±3) %.

[0029] 5. Cured meat products include all animal foods that require the use of smoke from smoking materials in the smoking process. Smoking materials can be used for fish smoking (such as Anhua smoked fish), vegetable dehydration (such as Laba beans), etc.

[0030] 6. Other raw materials, solid plant tissues include but are not limited to tea waste, wood chips, etc.; non-powdered Anhua black tea and tea waste, other raw materials should be appropriately broken or sliced. From the perspective of controlling benzopyrene, it is not recommended to use straw, and rice bran and tea waste, wood chips, etc. should be given priority.

[0031] 7. The ingredient ratio in the scheme refers to the mass ratio (weight ratio) of each material, and the moisture content of each material is converted to 15% (±2). Hardwood refers to oak, tea trees, citrus trees, and chestnut wood, etc.

[0032] 8. It is recommended to use cellulase (β-1, 4-glucan-4-glucan hydrolase) and hemicellulase in an appropriate amount in the material. The enzyme addition process can be selected in the mixing process; high-temperature resistant enzymes should be selected. Appropriate addition of cysteine can improve the efficiency of cellulase.

[0033] 9. When using waxy rice or glutinous rice as plant glue, it is recommended to appropriately add amylase, and the addition process can be selected in the mixing process; high-temperature resistant enzymes should be selected. The type of amylase should be α-amylase and β-amylase.

[0034] 10. Cellulase, hemicellulase and amylase are collectively referred to as enzyme preparations in the present application. Enzyme preparation usage suggestion: cellulase addition amount 0.5%-2% (based on raw material dry weight), action temperature 50-60℃, pH 4.5-5.5; hemicellulase is used in cooperation with cellulase, the ratio is 1:1.5, and the treatment time is 60-90min.

[0035] 11. After using enzyme preparations in the present application, unexpected technical effects occur: unique delicious taste is created, and subtle sweetness and caramel flavor of meat products are increased; enzyme preparations can convert substances in the material into sugar, which will gradually release subtle sweetness after smoking combustion, combined with the flavor of smoking, thereby creating a unique delicious taste; not only the taste level of food is increased, but also a sweet flavor is added to the food; in addition, the appearance of bacon can be improved, which is more attractive in vision and smell; the effect is better than directly adding sugar in the smoking material in the traditional production process; the density of the finished product of the smoking material can be increased by ≥10%.

[0036] 12. Recommend the density of the smoked material made (Scheme Four is not applicable to this method): air-dried wood (W=15%) is ≥0.5 g / cm3, and the preferred density is ≥0.8 g / cm3, close to the density value of Cyclobalanopsis patelliformis tree. However, as the density value of the smoked material increases, the requirements for mechanical equipment and processing costs will also increase. The density of the smoked material made by the present application is increased to the level of hardwood, and the effect of cold smoking and curing is close to that of hardwood smoked material, and some quality parameters are better.

[0037] 13. The meat product described in the present application can also include poultry and aquatic food products subjected to the smoking process, such as smoked eggs, smoked fish, etc. At the same time, the smoked material made by the present application is also suitable for other smoked food products other than meat products.

[0038] 14. Tea cake, also known as tea cake, tea bran, and oil tea cake, is a byproduct of Camellia oleifera Abel, a woody oil plant of Theaceae and Camellia Linn, which is the remaining material after the extraction of tea saponin and tea seed polysaccharide, etc. In the present application, tea cake is recommended to be added at 10% to 30% in the smoked material formula, which can (based on the addition of 20% tea cake): ① impart a unique oil tea flavor to the meat product, achieving an effect similar to that of using oil tea hardwood to smoke meat; ② increase the density of the finished smoked material by ≥10%; ③ significantly reduce harmful substances such as heavy metals and dioxins in the smoke and smoke dust; ④ have a statistically significant and significant preservative effect on smoked or smoked meat products, which generally extends the shelf life by ≥20%; ⑤ tea cake has obvious flame retardant effect, which can extend the smoke time by ≥15%; ⑥ the MSD value increases by ≥10%.

[0039] 15. The specific process parameters of the mechanical or harmless chemical method can be (Scheme Four is not applicable to this method): steam pressure 0.8-1.2 MPa, alkali treatment concentration 1-3 mol / L. Key temperature nodes: 145℃ steam sterilization → 105℃ molding → 8% moisture content control. Gradient temperature drying: first stage: 145℃±5℃ for 15min (kill heat-resistant bacteria); second stage: 130℃±5℃ for 20min (soften lignin); third stage: 110℃±5℃ for 10min (balance moisture content).

[0040] 16. Technical indicators of the artificial smoked material of the present application (Scheme Four is not applicable to this method): compressive strength ≥18 MPa (traditional black tea is 8-12 MPa), moisture content 8%-12% (traditional black tea is 10%-15%).

[0041] 17. The detection of pesticide residues and heavy metals in the dregs should meet the GB2762 standard; the inactivation rate of Escherichia coli is ≥99.9%.

[0042] 18. The plant glue can use "thermosetting plant glue", which refers to plant-based adhesive that undergoes chemical cross-linking reaction after heating (such as glutinous rice powder, soy protein glue).

[0043] 19. Other production technologies of the present application can refer to the following technical documents: [1] Wu Y, Wu H. Analysis of factors affecting the flavor of traditional Anhua bacon [J]. Rural Science and Technology, 2024, 15(07): 149-153. DOI:10.19345 / j.cnki.1674-7909.2024.07.034. [2] Wu Y, Wu H. Key process and optimization strategy for unique flavor formation of Anhua bacon based on sensory evaluation [J]. Rural Science and Technology, 2024, 15(09): 151-154. DOI:10.19345 / j.cnki.1674-7909.2024.09.035. [3] Wu Y, Wu H. Anhua bacon production specification and its quality influencing factors [J]. Central South Agricultural Science and Technology, 2024, 45(12): 92-95. [4] Wang X. Analysis of design points of Anhua bacon production and processing plant [J]. Foreign Food Industry, 2025, (10): 105-107. [5] The product standard of Anhua bacon can refer to the enterprise standard "Anhua Bacon Q / AHLY 0003S-2024" (https: / / www.qybz.org.cn).

Claims

1. A cured black tea based artificial smoked wood material, characterized in that The raw materials are prepared by using the following mass ratio: Anhua black tea, tea waste 50-70 parts, other raw materials 50-60 parts, and plant glue 10-20 parts.

2. The smoking material of claim 1, wherein The plant glue is one or more of glutinous rice glue, elm bark powder, or barley glue; the other raw materials include at least one of tea waste and wood chips.

3. The smoking material of claim 1, wherein The raw materials are mixed in the following ratio: Anhua black tea: tea waste: plant glue = 33:33:34±10%; The density of the finished product is 0.55-0.78 g / cm³.

4. The method of claim 1, wherein The raw materials are treated by using enzyme preparation: cellulase (0.5-2% dry weight) and hemicellulase in a ratio of 1:1.5 are added, and the fiber bundle is treated at 50-60°C and pH 4.5-5.5 for 60-90 min, so that the degree of disintegration of the fiber bundle is ≥85%.

5. The smoking material of claim 1, wherein The moisture content of the smoked material is controlled at 15±5%.

6. The smoking material of claim 1, wherein: Tea meal is added in an amount of 10-30%.

7. A method for preparing an artificial smoked wood based on dark tea, characterized in that It comprises: (a) The raw materials are ground to 40-80 mesh and mixed in proportion; (b) Gradient drying: 148°C→138°C subsection treatment for 30±5 min, that is, gradient temperature control drying from 148°C to 138°C for 30±5 min, and then mixed with plant glue, and then molded under the condition of 220±11°C, pressure 98±12 kg / cm², moisture content ≤9%, density of finished product ≥0.8 g / cm³, and suitable for Anhua bacon cold smoking process temperature ≤30°C; (c) Molding: hot pressing at 220±11°C and pressure 98±12 kg / cm² for 4-6 min.

8. The method of claim 7, wherein: The compression strength of the molded smoked material is ≥18 MPa, and the moisture content is 8-12%.

9. A method of preparing a mosquito coil type fumigating material, characterized by The raw materials are mixed in the following ratio: Anhua black tea 80-100 parts, glutinous rice, barley glue, or elm bark powder plant glue 10-20 parts; the process comprises grinding to 40-80 mesh, and then extruding after mixing; and the moisture content is dried to ≤10%, and the smoked material with a single block of 500-1000 g is prepared.

10. Use of the smoked wood according to claim 1 or 9, characterized in that: It is used for cold smoking process (smoking temperature ≤400°C), and the smoked objects include Anhua bacon, smoked fish, smoked eggs, and other animal food; and vegetable dehydrated products (such as Laba beans).

Images