Formula and preparation method of multi-flavor fused preserved meat
By using a multi-flavor blended cured meat recipe and specific processing techniques, the problems of easy loss of flavor components and damage to texture in cured meat have been solved. This has resulted in the stable locking of multiple flavors and a firm texture, thus improving the integrity of the cured meat slices.
Patent Information
- Application Number
- CN202511575691.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-10-31
- Publication Date
- 2025-12-23
AI Technical Summary
When multiple flavoring substances are added to existing cured meats, the flavor components are easily lost, resulting in a monotonous flavor in the finished product. Furthermore, repeated seasoning processes damage the texture and prolong the production cycle.
The recipe for cured meat uses a blend of multiple flavors, including a compound seasoning base, multi-source flavor packets, a controllable fermentation agent, and a flavor fixative. It combines pulse penetration technology, low-temperature fermentation, and variable-temperature dehydration treatment, uses trehalose to fix the flavor, and simultaneously undergoes low-temperature smoking.
It achieves a stable fusion of multiple flavors, improves the integrity of the finished slices, shortens the processing time, and maintains the firm texture of the cured meat.
Smart Images
Figure CN121176584A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of food processing, in particular to a multi-flavor fused bacon formula and a preparation method thereof. BACKGROUND
[0002] As a traditional meat product, the flavor improvement of bacon has always been the focus of the industry. Nowadays, various compound seasoning types of bacon appear, which realize the diversification of flavor by adding doubanjiang and spice extractives during the pickling stage. This kind of bacon usually adopts the conventional salting, fermentation and smoking process. Although this method enriches the taste level to a certain extent, the synergistic mechanism of flavor components has not been effectively optimized.
[0003] When multiple flavoring substances (such as wood smoked incense, fermented sauce, and mushroom flavoring agent) are added at the same time, due to the differences in solubility, thermal stability and volatility of each component, flavor loss is prone to occur during processing, resulting in a single dominant flavor type in the finished product, thereby losing the compound flavor. At the same time, multiple seasoning processes to balance the multi-flavor will prolong the production cycle, and repeated operations will exacerbate the damage to muscle fibers, resulting in loose texture and decreased slice integrity of the bacon.
[0004] Therefore, in view of the above problems, the present application provides a multi-flavor fused bacon formula and a preparation method thereof, which realizes the locking of multiple flavors under the premise of ensuring the tightness of the texture. SUMMARY
[0005] In order to overcome the problem that the components with multi-flavor in the prior art are difficult to stably fuse and repeated processing damages the texture, the present application provides a multi-flavor fused bacon formula and a preparation method thereof.
[0006] The technical scheme of the present application is as follows: a multi-flavor fused bacon formula, which is composed of the following raw materials in parts by weight: 100 parts of pork, 8-15 parts of a compound seasoning base, 3.5-6.5 parts of a multi-source flavor packet, 0.05-0.1 parts of a controllable fermenting agent, and 0.3-0.6 parts of a flavor fixing agent. The compound seasoning base includes low-sodium salt, sucrose, fish sauce and yeast extract. The multi-source flavor packet includes litchi wood smoked liquid, Pishan doubanjiang enzymatic product and Yunnan wild fungus extract powder. The controllable fermenting agent includes a compound bacterial agent of Lactobacillus plantarum and Pediococcus pentosaceus. The flavor fixing agent includes trehalose.
[0007] As a preferred embodiment, the low-sodium salt in the compound seasoning base is 4-7 parts, the sucrose is 1.5-3 parts, the fish sauce is 1-2 parts, and the yeast extract is 0.5-1 part.
[0008] As preferred, the litchi wood smoke liquid in the multi-source flavor package is 0.5-1.5 parts, the enzyme hydrolysate of Pixian douban is 2-3 parts, and the extraction powder of Yunnan wild fungus is 1-2 parts.
[0009] As preferred, the enzyme hydrolysate of Pixian douban is a peptide segment concentrate with a molecular weight of ≤5000 Da obtained by double-enzyme step-by-step hydrolysis of douban after solid-state fermentation of Aspergillus oryzae.
[0010] As preferred, the extraction powder of Yunnan wild fungus is a freeze-dried powder obtained by ultrasonic-assisted enzymatic extraction after 3:2:1 compounding of boletus, chicken stinkhorns and tricholoma matsutake, wherein the ultrasonic-assisted enzyme is cellulase and flavor protease.
[0011] As preferred, the preparation method of the multi-flavor fused bacon comprises the following steps: S1, the compound seasoning base is prepared into a permeation liquid, and the pork is treated by pulse permeation technology; S2, a controllable fermenting agent is added, and the pork is fermented at 25℃ for 22-28h to reduce the pH to 5.2-5.5, then a multi-source flavor package is added, and the pork is fermented at 18℃ for 46-50h; S3, the fermented pork is dried at 40℃ for 12h, then the temperature is increased in steps to 45℃ for 12h, and finally the pork is dried at 50℃ for 24h, and a negative pressure of-0.08MPa is applied for 0.5h every 1.5-3h of drying.
[0012] S4, a misting liquid containing trehalose is sprayed on the surface of the cured pork, and the flavor is fixed by balancing in an environment with a humidity of 45% for 24-28h.
[0013] As preferred, the step S1 adopts the pulse permeation technology to treat the pork, which comprises: under the condition of a vacuum degree of-0.09MPa, the pork is treated by pulse circulation for 3 times with a pulse ratio of 3:1 (pressurization for 3min / desorption for 1min).
[0014] As preferred, after the multi-source flavor package is added in the step S2, a mixed gas containing 2% oxygen and 10% carbon dioxide is introduced during the fermentation, and the gas flow rate is 0.1L / min·kg of pork.
[0015] As preferred, during the temperature increasing and drying in the step S3, fruit wood smoke is simultaneously performed, the smoke material is a mixture of apple wood chips and Pu'er tea powder at a ratio of 7:3, and the smoke temperature is ≤60℃.
[0016] As preferred, the misting liquid in the step S4 is prepared by mixing trehalose, malt dextrin and tea polyphenol at a ratio of 5:3:0.1, and the solid concentration is 15%.
[0017] The beneficial effects of the present application are: 1. By compounding litchi wood smoke liquid, Pisheng bean paste enzymatic hydrolysate and Yunnan wild fungus extraction powder into multi-source flavor packs, and using low temperature environment (18℃) to inhibit the escape of volatile substances, the smoke aroma, ester aroma and mushroom flavor are presented in the finished product in a hierarchical release.
[0018] 2. The application uses pulse penetration technology to improve the penetration efficiency of the seasoning base, and combines negative pressure treatment in the variable temperature dehydration stage to avoid excessive contraction of muscle fibers while significantly reducing the total processing time, thereby improving the integrity of the finished product slices.
[0019] 3. After dehydration and maturation, spray the atomized liquid containing trehalose, malt dextrin and tea polyphenol on the surface, and balance for 24 hours in a low humidity environment to complete flavor fixation, thereby improving the retention rate of volatile smoke aldehyde and ketone substances. BRIEF DESCRIPTION OF DRAWINGS
[0020] Figure 1 The preparation flowchart of the application is shown. DETAILED DESCRIPTION
[0021] To make the purpose, technical scheme and advantages of the embodiments of the application clearer, the technical scheme in the embodiments of the application will be described clearly and completely below with reference to the drawings in the embodiments of the application. Obviously, the described embodiments are part of the embodiments of the application, rather than all the embodiments. Based on the embodiments in the application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the application.
[0022] Please refer to Figure 1 , Example 1: The formula of this embodiment is as follows: 100 kg of pork, 11.5 kg of compound seasoning base (containing 6 kg of low-sodium salt, 2.5 kg of sucrose, 1.5 kg of fish sauce and 1.5 kg of yeast extract), 4.5 kg of multi-source flavor packs (1 kg of litchi wood smoke liquid, 2.5 kg of Pisheng bean paste enzymatic hydrolysate and 1 kg of Yunnan wild fungus extraction powder), 0.08 kg of controllable leavening agent (Lactobacillus plantarum: Pediococcus pentosaceus = 1:1, viable bacterial count 1.2 x 10 10 CFU / g), 0.45 kg of trehalose.
[0023] The preparation process is as follows: The compound seasoning base is mixed with 3 times water to form a penetration liquid, the pork pieces are cut into 5x8x15cm specifications, and then the pork is immersed in a pulse vacuum tank, and is treated with a pulse ratio of 3min / 1min at a vacuum degree of-0.09MPa for 3 times, and then is drained for 20min after being taken out.
[0024] Spray the surface of the meat pieces with the controlled starter culture suspension, transfer into a fermentation chamber at 25°C and let stand for 24 h until pH = 5.3, then apply the multi-source flavor package mixture, transfer into a fermentation chamber at 18°C for 48 h, during which time a mixed gas containing 2% O2+10% CO2(0.1 L / min·kg) is introduced.
[0025] Move the meat pieces into a drying oven, treat at 40°C for 12 h, then raise the temperature to 45°C for 12 h, then raise the temperature to 50°C for 24 h, and every 2 h of drying, open the -0.08 MPa negative pressure system for 0.5 h, and simultaneously use apple wood shavings: Pu'er tea powder = 7:3 as the smoking material to perform low-temperature smoking at 60°C.
[0026] Compound trehalose, malt dextrin and tea polyphenol at a ratio of 5:3:0.1 to form an atomized liquid, spray on the surface of the meat pieces, and place in a humidity 45% equilibrium box for 24 h to obtain the finished product.
[0027] Example 2: The formula of this example is as follows: 100 kg of pork, 8 kg of composite seasoning base (containing 4 kg of low-sodium salt, 1.5 kg of sucrose, 1 kg of fish sauce, and 1.5 kg of yeast extract), 6.5 kg of multi-source flavor package (1.5 kg of litchi wood smoked liquid, 3 kg of Pixian bean paste enzymatic product, and 2 kg of Yunnan wild fungus extract powder), 0.05 kg of controlled starter culture (same strain ratio as in Example 1), and 0.3 kg of trehalose.
[0028] The preparation process is as follows: Compound the composite seasoning base with 3 times water to form a penetrating liquid, cut the pork pieces into 5x8x15 cm specifications, then immerse the pork in a pulse vacuum tank, and treat with a pulse ratio of 3 min / 1 min at a vacuum degree of -0.09 MPa for 3 cycles, then take out and drain for 20 min.
[0029] Spray the surface of the meat pieces with the controlled starter culture suspension, transfer into a fermentation chamber at 25°C and let stand for 26 h until pH = 5.2, then apply the multi-source flavor package mixture, transfer into a fermentation chamber at 18°C for 46 h, during which time a mixed gas containing 2% O2+10% CO2(0.08 L / min·kg) is introduced.
[0030] Move the meat pieces into a drying oven, treat at 40°C for 12 h, then raise the temperature to 45°C for 12 h, then raise the temperature to 50°C for 24 h, and every 1.5 h of drying, open the -0.08 MPa negative pressure system for 0.5 h, and simultaneously use apple wood shavings: Pu'er tea powder = 7:3 as the smoking material to perform low-temperature smoking at 60°C.
[0031] Compound trehalose, malt dextrin and tea polyphenol at a ratio of 5:3:0.1 to form an atomized liquid, spray on the surface of the meat pieces, and place in a humidity 45% equilibrium box for 28 h to obtain the finished product.
[0032] Example 3: The formula of this example is as follows: 100 kg of pork, 15 kg of composite seasoning base (containing 7 kg of low-sodium salt, 3 kg of sucrose, 2 kg of fish sauce, and 3 kg of yeast extract), 3.5 kg of multi-source flavor package (0.5 kg of litchi wood smoke liquid, 2 kg of enzyme hydrolysate of Pixian bean paste, and 1 kg of Yunnan wild mushroom extract powder), 0.1 kg of controllable starter culture (Lactobacillus plantarum:Pediococcus pentosaceus = 2:1), and 0.6 kg of trehalose.
[0033] The preparation process is as follows: The composite seasoning base was mixed with 4 times water to prepare a penetration solution, and the pork pieces were cut into 5x8x15 cm specifications. Then the pork was immersed in a pulse vacuum tank, and was treated with a pulse ratio of 3 min / 1 min for 3 times at a vacuum degree of -0.09 MPa. After taking out, it was drained for 20 min.
[0034] The surface of the meat pieces was evenly sprayed with a controllable starter culture suspension, and was placed in a fermentation room at 25°C for 22 h until the pH reached 5.5. Then the multi-source flavor package mixture was applied, and was transferred to a fermentation room at 18°C for 50 h, during which 2% O2+10% CO2 mixed gas (0.12 L / min·kg) was introduced.
[0035] The meat pieces were moved into a drying box, and were treated at 40°C for 12 h, then the temperature was increased to 45°C for 12 h, and then to 50°C for 24 h. Every 3 h of drying, a -0.08 MPa negative pressure system was opened for 0.5 h, and at the same time, apple wood chips: Pu'er tea powder = 7:3 were used for low-temperature smoking at 55°C.
[0036] Trehalose, maltodextrin, and tea polyphenol were mixed at a ratio of 5:3:0.1 to prepare an atomized liquid, which was sprayed on the surface of the meat pieces. The finished product was placed in a humidity 45% equilibrium box for 24 h to obtain the finished product.
[0037] Example 4: The formula of this example is as follows: 100 kg of pork, 8.8 kg of composite seasoning base (containing 4.2 kg of low-sodium salt, 2 kg of sucrose, 1.3 kg of fish sauce, and 1.3 kg of yeast extract), 5.2 kg of multi-source flavor package (1.2 kg of litchi wood smoke liquid, 2.8 kg of enzyme hydrolysate of Pixian bean paste, and 1.2 kg of Yunnan wild mushroom extract powder), 0.06 kg of controllable starter culture (Lactobacillus plantarum:Pediococcus pentosaceus = 3:2), and 0.35 kg of trehalose.
[0038] The preparation process is as follows: The composite seasoning base was mixed with 3.5 times water to prepare a penetration solution, and the pork pieces were cut into 6x10x20 cm specifications. Then the pork was immersed in a pulse vacuum tank, and was treated with a pulse ratio of 3 min / 1 min for 3 times at a vacuum degree of -0.09 MPa. After taking out, it was drained for 20 min.
[0039] Spray the meat pieces with a controlled starter culture suspension, transfer to a fermentation chamber at 25°C and leave for 23h until pH=5.4, then apply the multi-source flavor packet mixture, transfer to a fermentation chamber at 18°C for 47h, during which time a mixed gas containing 2% O2+10% CO2 is introduced (0.1L / min·kg).
[0040] Transfer the meat pieces to a drying oven, treat at 40°C for 12h, then increase the temperature to 45°C for 12h, then to 50°C for 24h, and every 2h of drying, open the -0.08MPa negative pressure system for 0.5h, and simultaneously use applewood shavings: Pu'er tea powder=7:3 as the smoking material to smoke at 55°C.
[0041] Mix trehalose, malt dextrin, and tea polyphenol at a ratio of 5:3:0.1 to form an atomized liquid, spray it onto the surface of the meat pieces, and place them in a humidity 45% equilibrium box for 26h to obtain the finished product.
[0042] Through the above steps, by compounding the litchi wood smoke liquid, the Pishen bean paste enzyme hydrolysate, and the Yunnan wild fungus extract powder into a multi-source flavor packet, and using a low temperature environment (18°C) to inhibit the escape of volatile substances, the smoke aroma, the ester aroma, and the fungus flavor are presented in the finished product in a hierarchical release. At the same time, combined with the negative pressure treatment in the variable temperature dehydration stage, the total processing time is greatly compressed while avoiding excessive contraction of muscle fibers, thereby improving the integrity of the finished product slices, to solve the problem of the prior art that the components with multiple flavors are difficult to stably integrate and repeatedly process damage the texture.
[0043] The above is only a preferred embodiment of the present application, and does not limit the form of the present application in other ways. Any person skilled in the art can use the above disclosed technical content to make changes or modifications as equivalent embodiments applied to other fields, but any simple modification, equivalent change and modification made according to the technical essence of the present application to the above embodiments, without departing from the technical solution content of the present application, still belongs to the protection scope of the technical solution of the present application.
Claims
1. A multi-flavored cured meat recipe, characterized in that, It consists of the following ingredients by weight: 100 parts pork, 8-15 parts compound seasoning base, 3.5-6.5 parts multi-source flavoring packet, 0.05-0.1 parts controllable fermentation agent, and 0.3-0.6 parts flavor fixative; The compound seasoning base includes low-sodium salt, sucrose, fish sauce and yeast extract; The multi-source flavor pack includes lychee wood smoke liquid, Pixian broad bean paste enzymatic hydrolysate, and Yunnan wild mushroom extract powder; Controlled fermentation agents include a compound inoculum of Lactobacillus plantarum and Pediococcus pentosaceus; Flavor fixatives include trehalose.
2. The multi-flavor fused cured meat recipe according to claim 1, characterized in that: The compound seasoning base contains 4-7 parts low-sodium salt, 1.5-3 parts sucrose, 1-2 parts fish sauce, and 0.5-1 parts yeast extract.
3. The multi-flavor fused cured meat recipe according to claim 1, characterized in that: The multi-source flavor package contains 0.5-1.5 parts of lychee wood smoke liquid, 2-3 parts of Pixian broad bean enzymatic hydrolysate, and 1-2 parts of Yunnan wild mushroom extract powder.
4. The multi-flavor fused cured meat recipe according to claim 1, characterized in that: The enzymatic hydrolysate of Pixian broad bean paste is a peptide concentrate with a molecular weight ≤5000Da obtained by stepwise hydrolysis of broad bean paste with trypsin and flavor protease after solid-state fermentation with Aspergillus oryzae.
5. The multi-flavor fused cured meat recipe according to claim 1, characterized in that: The Yunnan wild mushroom extract powder is a freeze-dried powder obtained by combining porcini mushrooms, termite mushrooms, and matsutake mushrooms in a 3:2:1 ratio and then extracting them through ultrasound-assisted enzymatic hydrolysis. The ultrasound-assisted enzymes are cellulase and flavor protease.
6. A method for preparing multi-flavored cured pork, according to any one of claims 1-5, characterized in that, It includes the following steps: S1, the compound seasoning base is formulated into a permeation solution and the pork is treated with pulse permeation technology; S2, add a controllable starter culture, ferment at 25℃ for 22-28 hours to lower the pH to 5.2-5.5, then add a multi-source flavoring packet and ferment at 18℃ for 46-50 hours; S3, place the fermented meat blocks at 40℃ and dry for 12 hours, then gradually increase the temperature to 45℃ and dry for 12 hours, and finally dry at 50℃ for 24 hours, with a negative pressure of -0.08MPa applied for 0.5 hours every 1.5-3 hours of drying; S4, spray the surface of the cooked meat blocks with a mist containing trehalose, and equilibrate in an environment with 45% humidity for 24-28 hours to complete the flavor fixation.
7. The method for preparing multi-flavored cured meat according to claim 6, characterized in that: The step S1, which uses pulse penetration technology to process pork, includes: cycling 3 times under a vacuum of -0.09 MPa with a pulse ratio of 3:1 (pressurization for 3 minutes / depressurization for 1 minute).
8. The method for preparing multi-flavored cured meat according to claim 6, characterized in that: In step S2, after adding the multi-source flavor packet, a mixed gas containing 2% oxygen and 10% carbon dioxide is introduced during fermentation at a flow rate of 0.1 L / min·kg meat.
9. The method for preparing multi-flavored cured meat according to claim 6, characterized in that: In step S3, during the heating and drying process, fruitwood incense is simultaneously burned. The incense material is a mixture of apple wood chips and Pu-erh tea powder in a 7:3 ratio, and the incense temperature is ≤60℃.
10. The method for preparing multi-flavored cured meat according to claim 6, characterized in that: The atomizing liquid in step S4 is prepared by mixing trehalose, maltodextrin, and tea polyphenols in a ratio of 5:3:0.1.