62 results about "Dry cured" patented technology

The invention discloses a processing method for naturally fermenting a low-sodium dry cured meat product. The processing method comprises the following steps of: tumbling fresh meat and salt or low-sodium salt with the weight being 2%-5% of that of the fresh meat into a tumbling machine; statically curing, namely standing the tumbled meat for 2-5 days at the temperature of 0-4 DEG C; dehydrating, namely putting the pieces of cured meat for 3-5 days at the temperature of 8-12 DEG C, the humidity of 80%-90% and the wind speed of 1-2 m/s; and naturally fermenting, namely standing the dehydrated meat for 12-16 days at the temperature of 13-20 DEG C, the humidity of 75-85% and the wind speed of 2-3 m/s, and then standing the meat for 7-15 days at the temperature of 20-30 DEG C, the humidity of 65%-80% and the wind speed to be 3-4 m/s, thus obtaining the finished product when the weight loss ratio is 40%-45%. The processing method disclosed by the invention has the advantages that a new technology of temperature-controlled and humidity-controlled multi-stage low-temperature fermentation is adopted, all-natural low-sodium fermentation is adopted without any flavor and fragrance in the processing process, and the safety and the sanitation of the product are guaranteed. Compared with that of products with equal salt, the sodium content of the product can be reduced by 31.6%-50.87%, and thus the product conforms to the idea of low-sodium healthy eating of people.

The invention discloses a preparation method of a high-efficient decay-promoting agent. The preparation method comprises the three steps of activation and purification of bacteria, enlarged culture of a liquid shaking table and preparation of solid bacterial powder, and comprises the concrete steps of inoculating fungi, actinomycetes and bacteria on respective culture media, and carrying out streak culture; picking single colonies of the bacteria and the actinomycetes or mycelia or spores of the fungi to inoculate into respective prepared liquid culture media, and culturing through the liquid shaking table; finally inoculating each bacterium of each liquid culture medium into a prepared culture material according to the proportion, dry-curing, mixing the dry-cured bacteria according to the proportion, and preparing the high-efficient decay-promoting agent with high fertility. The invention provides the preparation method of the high-efficient decay-promoting agent, which has the characteristics of capability of enabling the decomposing speed of straw or farmyard manures to be improved remarkably, high degradation ability, high decay promoting efficiency, and good effect.

One aspect of the present invention method of making bacon pieces comprises placing bellies in a vessel. Dry cure ingredients and water are added in the vessel containing the bellies. The dry cure ingredients and the water create a cure ingredients solution, which includes up to 3.0% water by weight of the bellies. The bellies and the cure ingredients solution are tumbled in the vessel under vacuum to create cured bellies. The cured bellies are cooked to a desired cook level. The up to 3.0% water by weight of the bellies allows the cured bellies to be cooked to the desired cook level in only one cooking step.

The invention relates to a method for processing dry-cured beef food, and belongs to the technical field of food processing. The processing method comprises the following steps of: selecting ham of fresh beef, cleaning the ham, removing tendon, fascia and fat, cutting the ham into 500 grams of meat block according to straight shreds, uniformly coating 45 grams of sodium chloride, 0.1 gram of sodium nitrate, 5 grams of sweetener and 0.03 gram of sodium ascorbate on the surface of the meat block based on 1,000 grams of beef, and kneading the meat block till the meat block is soft; putting the meat block into a cylinder, sealing the cylinder mouth, salting the meat block for 10 to 15 days, and turning the meat block in the cylinder once in the meantime; and air-curing, stacking and extruding the meat block, airing the meat block to form a finished product, controlling the water content within 40 percent, then slicing the meat block, packing the slices with vacuum, and sterilizing the slices by irradiation with 8KGy dose to obtain the dry-cured beef food. Compared with the prior art, the method has the advantages of simple and reasonable process steps and capability of realizing industrialized production; and the product has the advantages of bright red and attractive color, good mouthfeel and long storage period. The method has great improvement on the traditional dry-cured beef production method, and has high market popularization value.

The invention discloses a processing method for producing cooked dry-cured geese and belongs to the field of food processing. The method comprises the steps of: killing geese, removing blood and eviscerating the geese to obtain goose bodies; injecting marinating juice into parts of the goose with more muscles and steeping the geese into the marinating juice for some time; after taking out the goose bodies, spreading the salting spice on the inner and outer surfaces of the geese bodies; drying in air; dry-steaming the watered dried goose bodies for 30-60min; cooling naturally; and, sterilizing and packing. The method provided by the invention combines slating with marinating and realizes preparation of cooked food by dry steaming. The cooked dried geese produced by the processing method provided by the invention have special flavor, dense, fresh and tender meat. The taste of the cooked dry-cured geese is mild relative to the existing uncooked dry-cured geese. The cooked dry-cured geese are eaten directly or cooked with other food, and thus the eating manner of the dry-cured geese is expanded.

The invention relates to a low-salt nitrite free dry cured goose making method, which adopts the technical proposal of sorting and pretreating, injecting, immersion, tenderization, drying, blanching and secondary clearing, boiling, precooling and packaging and sterilizing; which is characterized in that the making method bases on meat texture theory, microbiology and edible enzyme technique, so that the formula and process design is scientific. The method has the advantages of modern processing method, low salt, tender and compact taste, nitrite free and traditional flavor.

The invention discloses a processing method of a quickly-ripe low-sodium-salt dry-cured ham. The processing method comprises the following steps of (1) selecting raw materials; (2) performing trimming; (3) performing pickling; (4) performing hanging and performing cleaning; (5) performing low-temperature dehydration; and (6) performing fermentation: enabling dehydrated ham to be sequentially subjected to a low-temperature fermentation stage, a medium-temperature fermentation stage, a medium and high temperature fermentation stage and a high-temperature fermentation stage. Compared with the hamcured with conventional sodium salt or a 30% sodium salt replacement in a conventional report, the quickly-ripe low-sodium-salt dry-cured ham has the advantage that the dosage of the sodium salt is substantially reduced; and quick ripening is performed by a modern technology, so that the processing time of the ham is shortened to 5-6 months from 10-12 months consumed by a conventional dry-cured ham; and in the whole processing course, the temperature and the humidity can be automatically adjusted, and the quickly-ripe low-sodium-salt dry-cured ham can be produced all the year round. Finishedproducts of the quickly-ripe low-sodium-salt dry-cured ham are free from odorous and bad situations and homogeneous in quality, good flavor is kept, besides, the permeation rate of salinity is increased, the content of the sodium salt is notably reduced, the processing cycle is notably shortened, the quickly-ripe low-sodium-salt dry-cured ham meets the demands of consumers at present, the industrialization and the large scale of the dry-cured ham are also facilitated, and the industrialized process of conventional meat products is promoted.

The invention discloses a process for producing fired dry-cured beef. The fired dry-cured beef is prepared from 1,000 parts of fresh cattle meat, 10 to 12 parts of salt, 1 to 2 parts of monosodium glutamate, 2 to 3 parts of pricklyash peel and 10 to 12 parts of red chili powder. The process comprises the following steps of: removing sundries from the fresh cattle meat to leave pure meat, shredding and salting; roasting the salted cattle meat shreds by using coke till thorough cooking; and mashing the roasted cattle meat to the thickness of 0.8 to 1 centimeter, cooling to normal temperature, performing quantitative packing, and thus obtaining a finished product. The produced fired dry-cured beef has the characteristics of high nutritional value, spicy and delicious taste, pure taste, freshness, mellowness, thick aftertaste, high protein content, low fat content and the like; and the dry-cured beef has unique fragrance, the protein content is 57.5 percent, and the fat content is 28.4 percent.

The invention discloses a storable low-salt half-dry fish fillet and a processing method and application thereof. The method comprises the following steps: removing internal organs and scales of a fish, splitting along the back or the abdomen, opening and pressing to form the fish fillet which is nearly symmetrical except for the tail part; cleaning by clean water, and flushing by 2-10 ppm of ozone water, and then cleaning by saline water for removing fishy smell so as to obtain the fish fillet from which bacteria are reduced and fishy smell are removed; obtaining the low-salt fish fillet by a dry-cure process or a wet-cure process; drying by a low-temperature heat pump drying technology or a hot air drying technology; steeping the dried fish fillet for 0.5-1.0 min by an ethanol-acetic acid-water mixed solution; draining off excessive steeping liquor; packaging the tilapia fish fillet into a plastic bag, vacuumizing and enveloping to obtain the storable low-salt half-dry fish fillet. The fish fillet is lubricating in fish body, abundant in elasticity, and mellow and fragrant in taste. The processing method disclosed by the invention is simple to operate, low in cost, safe and sanitary, and can be applied to processing of fishes.

The invention discloses a mixed salt for preserving a meat product and application thereof. The mixed salt is composed of potassium chloride, calcium chloride and calcium lactate. During preserving, the concentration of potassium chloride is 0.34 to 0.51 mol/L, the concentration of calcium chloride is 0.17 to 0.31 mol/L, and the concentration of calcium lactate is 0.17 to 0.31 mol/L. According to the invention, potassium chloride, calcium chloride and calcium lactate in fixed proportions are mixed to replace sodium chloride in traditional preserving liquid for dry-cured duck, so the content of a sodium salt in a dry-cured duck product is substantially reduced, unique sensory characteristics of preserved products are not changed, and the products are allowed to have the characteristics of rich fragrance, tender meat, fresh taste, a compact muscle section and luster; and the mixed salt can be extensively used for processing of food like the dry-cured duck, dry-cured chicken, dry-cured goose and preserved meat.

The invention discloses a processing method for vacuum frozen puffed beef cubes, and belongs to the dry-cure of beef cubes. The method comprises the following steps of: (1) pretreating raw materials, namely, washing fresh beef, cutting the washed fresh beef into meat blocks of 500-1000g, putting the meat blocks into a pot and boiling for 30-40min, fishing out, cutting the boiled meat blocks into beef cubes of 1cm by using a cuber, adding different soup bases with different recipes according to different tastes, boiling, soaking, boiling the soap till being dried, taking out the beef cubes and draining; (2) spreading the drained beef cubes in a single layer, uniformly distributing on material trays, putting the material trays with the beef cubes into an instant freezer, and instantly freezing for 4-6h at minus 40 DEG C so as to ensure that the moisture in the beef cubes is completely frozen; and (3) carrying out vacuum freezing puffing drying by using a vacuum freezing puffing drying machine. By utilizing the method, the original biological activity and the nutrition components of the beef cubes are maintained to the maximum extent, and moreover, the beef cubes have the characteristics of good crispness, completeness in appearance, additive or preservative free, low drying energy consumption, capacities of improving the taste and improving the production efficiency, and the like.

Installation of a flexible cured in place liner by inverting the liner utilizing an inversion sleeve assembly with an installation apparatus having at least one selectively operable rigid gland. The sleeve assembly includes a sleeve portion of an absorbable material secured in an apparatus with an inversion boot fitted at the distal end with an inlet port for inversion and/or curing fluid. The sleeve assembly and apparatus are particularly well suited for inverting with air and curing the liner with steam introduced through a perforated lay flat hose using an apparatus with two glands. The installation sleeve is the same dimension as the liner to be installed and is reusable thereby substantially reducing the set up time to install using the dual gland apparatus. Preferably, the flexible sleeve is a length of dry cured in place liner inverted on to itself to expose two impregnable surfaces. The sleeve may have a built in fluid inlet port for use with a dual gland apparatus.

The invention discloses a rapid machining method of a smoked old hen. The rapid machining method comprises the following steps of: directly drying dry-cured old for 1-12 hours and then hanging the old hen inside a smoking room; igniting by using a wooden material or charcoal, opening a furnace door, smoking for 4-5 hours with open fire, carrying out curing treatment by controlling a temperature within a range from 70 to 80 DEG C, and smoking for 1-5 hours with the open fire; and controlling the temperature within a range from 50 to 60 DEG C, manufacturing a finished product and freezing in time. The method provided by the invention has short machining time; chicken skin and chicken of the machined old hen are soft and elastic, and have no smoke smell, delicious taste and good taste sense.

The invention relates to a lipidolysis oxidation controlling method in a dry-cured duck processing process, and belongs to the deep processing technical field of animal products. The lipidolysis oxidation controlling method comprises the following steps of: wet-salting (salting liquid temperature of 5 plus (minus) 5 DEG C) a raw fresh duck in salting liquid with salt content of 9-12% for 24 hours; putting the salted duck at the temperature from 40 DEG C to 60 DEG C; high-temperature air-drying the salted duck in the environment with relative humidity of 58 plus (minus) 5% RH for 60 plus (minus) 20 minutes, and starting the air-drying and ripening for the salted duck; controlling the temperature to be 12 DEG C to 18 DEG C from the beginning of the air-drying and ripening; and air-drying ripening the salted duck for 68-78 hours at a heating rate of 0.2-0.3 DEG C per hour under the humidity of 58 plus (minus) 5% RH to obtain a dry-cured duck product. According to the invention, activity of lipase and lipoxygenase in dry-cured duck meat is controlled by a reinforced high-temperature air-drying process to quicken up lipidolysis oxidation and flavour formation in the product, so that fat oxidation indexes are effectively lowered, and flavour quality of the dry-cured duck product is improved; besides, the invention also provides a new process for controlling lipidolysis oxidation and quickening up the flavour formation for the large-scale production of the dry-cured duck.

The invention discloses a processing method for vacuum frozen dried puffed fresh golden silk jujube, and belongs to the dry-cure of fresh golden silk jujube. The method comprises the following steps of: (1) pretreating the raw material, namely, selecting and washing fresh golden silk jujube and carrying out stone elimination treatment on the washed golden silk jujube; (2) steeping the treated golden silk jujube into a sugar liquid of which the sugar content is 40% for 8-12h, subsequently taking out the golden silk jujube to be sprayed, removing the sugar liquid on the surface of the golden silk jujube, and draining; (3) spreading the drained golden silk jujube in a single layer and uniformly distributing on a material tray, putting the golden silk jujube in the material tray into an instant freezer, and instantly freezing for 4-6h at minus 40 DEG C so as to ensure that the moisture in the golden silk jujube is completely frozen; and (4) carrying out vacuum freezing puffing drying by using a vacuum freezing puffing drying machine. By utilizing the method, the original biological activity and the nutrition components of the golden silk jujube are maintained to the maximum extent, and moreover, the fresh golden silk jujube has the characteristics of good crispness, completeness in appearance, additive or preservative free, lower drying energy consumption, capacities of improving the taste and improving the production efficiency, and the like.