Method for marinating salted meat with traditional Chinese medicine soaking

Abstract

The invention relates to a method for marinating salted meat with traditional Chinese medicine soaking, belonging to the technical field of food processing methods. The method comprises steps of cleaning, forming shapes, rubbing salt and stacking, turning stacks over , cleaning, drying with cold air, cutting to strips and packing. The method is characterized in that meat is soaked in traditional Chinese medicine combination liquid for preventing carcinogenic substances for 30-40 minutes before rubbing salt and stacking, and the traditional Chinese medicine combination liquid for preventing carcinogenic substances is a mixture containing the following components in parts by weight: 20 parts of folium ginkgo extract, 10 parts of glycyrrhiza extract, 20 parts of grape seed extract, 20 parts of radix puerariae extract and 30 parts of ethanol. In the invention, meat is marinated with specially-made marinaded fried spice with preservative effect, so that the meat can be stored for a longer period. In addition, the effect of the carcinogenic substances in the marinaded food is reduced by adoption of the traditional Chinese medicine and additives, and the product is changed little in taste.

Description

Technical field: [0001] The invention relates to the technical field of food processing methods, in particular to a method for marinating bacon soaked in traditional Chinese medicine. Background technique: [0002] Bacon is cured with salt, also known as pickled meat, salt meat, and cured meat. Cured meat is a popular food. Good cured meat has a clean appearance, neat knives, firm muscles, no mucus on the surface, bright red color of the cut surface, and slightly yellow fat. Because it is delicious and can be stored for a long time, it is very popular among consumers. We know that cured or fried bacon will produce more carcinogens, these substances include polycyclic aromatic hydrocarbons and nitrosamines, etc., nitrosamines are related to the nitrosative preservatives that are often used in the prior art, In the prior art, the method for reducing carcinogens in pickled products is single, such as using D-sodium erythorbate and ascorbic acid, etc., which not only have fres...

AI Technical Summary

Problems solved by technology

We know that cured or fried bacon will produce more carcinogens, these substances include polycyclic aromatic hydrocarbons and nitrosamines, etc., nitrosamines are related to the nitrosative preservatives that are often used in the prior art, In the prior art, the method for reducing carcinogens in pickled products is single, such as using D-sodium erythorbate and ascorbic acid, etc., which not only have fresh-keeping and color protection, but also have the effect of preventing the formation of nitrosamines to a certain extent, but the effect of this carcinogen prevention is relatively low. Poor, little effect on polycyclic aromatic hydrocarbon carcinogens