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Preserved meat processing method

A processing method and technology of bacon, which is applied in the field of meat product processing, can solve problems affecting product quality and appearance, cumbersome process, long production time, etc., and achieve the effects of shortening curing time, improving anti-corrosion and preservation, and improving work efficiency

Inactive Publication Date: 2014-02-19
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production time of this invention is long, and it takes 40 days to produce the finished product. There is a large amount of smoke and dust attached to the surface of the product, which requires dust removal treatment. The process is cumbersome, which affects the quality and appearance of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Preparation of bacon spice liquid

[0034](1) Weigh 20 grams of Chinese prickly ash and 10 grams of star anise, wrap it with medical gauze, put it into 970 grams of water and boil it with high heat, then control the temperature at 85 °C to extract for 3 hours, and cool to obtain a spice liquid.

[0035] 2. Processing of raw meat

[0036] The pork hind leg meat is used as the raw meat, and it is divided into about 300 grams of meat strips, and the fat meat of the meat is about 20%. The weight of the bacon after being cut is 4850 grams.

[0037] 3. Marinating the meat

[0038] (1) According to the weight of the above meat, weigh 145.5 grams (3%) of salt, 48.5 grams (1%) of white sugar, 25 grams of white wine, 0.7 grams of sodium nitrite, 0.02 grams of nisin, and 0.004 grams of natamycin ; Spice liquid 194 g (4%).

[0039] (2) Weigh the pickling preparation, dissolve the solid components in the liquid components, and prepare a pickling liquid;

[0040] (3) Put the ...

Embodiment 2

[0056] 1. Preparation of bacon spice liquid

[0057] (1) Weigh 30 grams of Chinese prickly ash and 15 grams of star anise, wrap it with medical gauze, put it in 955 grams of water and boil it with high heat, then control the temperature at 90 °C to extract for 2 hours, and cool to obtain a spice liquid.

[0058] 2. Processing of raw meat

[0059] The pork belly is selected as the raw meat, and it is divided into about 400 grams of meat strips, and the fat of the meat is about 40%. The weight of the bacon after being cut is 6780 grams.

[0060] 3. Marinating the meat

[0061] (1) According to the weight of the above meat, weigh 135.6 grams (2%) of salt, 67.8 grams (1%) of white sugar, 67.8 grams of white wine, 0.7 grams of sodium nitrite, 0.02 grams of nisin, and 0.004 grams of natamycin ; Spice liquid 135.6 g (2%).

[0062] (2) Weigh the pickling preparation, dissolve the solid components in the liquid components, and prepare the pickling liquid.

[0063] (3) Put the meat...

Embodiment 3

[0079] 1. Preparation of bacon spice liquid

[0080] (1) Weigh 40 grams of Chinese prickly ash and 20 grams of star anise, wrap it with medical gauze, put it in 960 grams of water and boil it with high heat, then control the temperature at 85°C to extract for 2.5 hours, and cool to obtain a spice liquid.

[0081] 2. Processing of raw meat

[0082] The rear meat of the pig is used as the raw meat, and it is divided into about 200 grams of meat strips, and the fat of the meat is about 20%. The weight of the bacon after being cut is 3670 grams.

[0083] 3. Marinating the meat

[0084] (1) According to the weight of the above meat, weigh 91.8 grams (2.5%) of salt, 0.3 grams of sodium nitrite, 0.02 grams of nisin, 0.004 grams of natamycin, and 183.5 grams (5%) of spice liquid.

[0085] (2) Weigh the pickling preparation, dissolve the solid components in the liquid components, and prepare the pickling liquid.

[0086] (3) Put the meat into the marinating container, sprinkle a la...

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Abstract

The invention relates to the field of meat product processing, and particularly relates to a preserved meat processing method. The preserved meat processing method can lower the content of benzopyrene in a preserved meat product by selecting and controlling the smoking temperature, humidity and smoking materials in the smoking step. The processing method provided by the invention can improve the preserved meat pickling temperature properly by using nisin and biological preservatives to shorten the pickling time from 40 days of the conventional art to 15 days, thereby preventing meat deterioration in the pickling process, improving preservation effect of preserved meat, and improving work efficiency.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a method for processing bacon. Background technique [0002] Bacon is one of the most representative traditional Chinese meat products with a long history of processing. It is a raw meat product made by curing raw meat with salt, nitrate, sugar and spices, and then baking, smoking, drying and other processes. Bacon has the characteristics of beautiful color, strong aroma and storage resistance. Because its processing and production are mostly during the twelfth lunar month, it is called bacon. my country's bacon production has a long history and many types, and the varieties and flavors of the products have their own characteristics. The main producing areas of bacon in my country are Guangdong, Hunan, Sichuan and the Yellow River Basin. In southern my country, the temperature is low in winter, and meat products are not easy to spoil, which is a good season for the produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
CPCA23L3/3463A23L13/428
Inventor 刘成国张秋莲
Owner HUNAN AGRICULTURAL UNIV
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