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Chinese style root bloating air-dry mature process

A mature, Chinese-style technology, applied in the pickling and air-drying of Chinese-style bacon, the new process of pickling and air-drying of Chinese-style bacon, and the deep processing of traditional cured meat products. It can solve the problems of product safety and quality control, backward equipment, and original production technology. To achieve the effects of accelerating decomposition, oxidation and flavor formation, reducing fat oxidation indicators, and improving activity

Active Publication Date: 2009-05-13
NANJING AGRICULTURAL UNIVERSITY
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  • Claims
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Problems solved by technology

[0004] Technical Problems The purpose of this invention is to provide a new Chinese-style bacon processing technology for the unsafe factors that may arise in the traditional bacon smoking process, as well as the problems of the traditional bacon production process being primitive, outdated equipment, and difficult to control product safety and quality

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Embodiment

[0013] 1. Chinese-style bacon processing: select fresh pork belly with skin, weigh dry salt according to the mass ratio of 2.5% (salt / raw meat), sprinkle it evenly on the surface of the raw meat at one time, and then stack it Place and marinate for 3 days in an environment with a temperature of 5°C-10°C and a relative humidity of 80%-85%RH. After pickling, they are placed separately in an environment with a temperature of 13°C-31°C and a relative humidity of 75%-85% for fermentation and maturation for 12 days. During this period, the temperature gradually increased from 13°C to 31°C at a rate of 1.5°C / day, and the relative humidity gradually increased from 75% to 85%. When it matures, it is the finished product of "Chinese Bacon".

[0014] 2. During the production process, the weight loss rate, moisture content, salt content, PH value, TBARS were sampled according to the 4 process points of raw materials, pickled, air-dried and matured for 6 days, and air-dried and matured fo...

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Abstract

The invention relates to a pickling, air-drying and curing process of Chinese-style bacon, which belongs to the technical field of deep-processing of livestock products. The process comprises the following steps: stack-prickling marbled meat raw materials with 1.5-3% of table salt for 2-4 days under a temperature ranging from 4 DEG C to 12 DEG C and a relative humidity (RH) of 75-90%; and then air-drying and curing for 4-15 days under a temperature ranging from 13 DEG C to 32 DEG C and a relative humidity (RH) of 70-90%. The Chinese-style bacon is manufactured by air-drying and curing process instead of the smoking process in the prior art. The air-drying and curing process effectively increases the food safety, controls the activity of endogenous enzymes in the muscles and the growth of microorganisms on the surface of the muscles by regulating the temperature and the humidity during the air-drying and curing process, accelerates the decomposition and oxidation of proteins and fats in the product and the flavor formation rate, effectively reduces the index of fat oxidation, effectively improves the quality and the flavor characteristics of the Chinese-style bacon product while ensuring the food hygiene and safety of the traditional preserved or cured meat product, and provides a new approach to the large-scale development of new Chinese-style bacon products.

Description

1. Technical field: [0001] The invention relates to a pickling and air-drying ripening technology of Chinese-style bacon, which belongs to the technical field of deep processing of livestock products, in particular to a deep-processing technology of traditional characteristic cured bacon products, and specifically relates to a new pickling and air-drying ripening technology of Chinese-style bacon. 2. Background technology: [0002] Bacon is one of the three pillar products of traditional Western-style meat products, especially in European and American countries, where the consumption ranks first or second of traditional Western-style meat products. After the reform and opening up, bacon products have gradually entered my country's high-end consumer market, but the western-style bacon processing method adopts smoked mature technology, and the smoked process may affect the hygiene and safety of the product, especially in my country, the current processing technology and equipme...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L13/60
Inventor 章建浩靳国锋张杨萍
Owner NANJING AGRICULTURAL UNIVERSITY
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