Preparation method of dried rosemary leaf processed preserved meat and preserved fish

A technology of rosemary leaves and sage, which is applied in the field of meat product processing, can solve the problems of uneven taste, color, storage time and safety of bacon and bacon, and achieve the effects of unique flavor, light oxidation degree and prolonging storage time.

Active Publication Date: 2016-06-01
湖南先伟阳光生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the lack of mixing of ingredients containing natural active ingredients and the wide variety of preparation processes, the taste, color, storage time and safety of bacon and cured fish are mixed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of dried rosemary leaf bacon cured fish, including the following steps:

[0017] (1) Using pork belly and hind legs as raw materials, cut them into 26cm long strips, weighing 800-1000g, and cut a whole fish in half, weighing 500-1000g, wash and set aside; ( 2) Stir-frying: Stir-fry the ingredients for the cured bacon and fish for about 5 minutes, based on the weight of raw materials per 1000g, the amount of ingredients: dried rosemary leaves 5g, salt 25g, pepper powder 0.6g, wood ginger 1.5g of seeds, 0.2g of pepper, 1g of cumin; (3) Marinating: Separately mix pork or fish into the fried spices, marinate hot, and ferment in a ceramic tank for 6 days; (4) Baking and smoking: first Bake with charcoal alone for 43 hours in an open fire, the temperature of the drying room is controlled between 32-52℃, and then cross-smoked with charcoal and pine wood for 6 days, the temperature is controlled between 30-45℃, and the hanging height of pork is 0.8 meters; (5...

Embodiment 2

[0019] A preparation method of dried rosemary leaf bacon cured fish, including the following steps:

[0020] (1) Using pork belly and hind legs as raw materials, cut them into 28cm long strips, weighing 800-1000g, and cut a whole fish in half, weighing 500-1000g, wash and set aside; ( 2) Stir-frying: Stir-fry the ingredients for the cured bacon and fish for about 4 minutes. Based on the weight of raw materials per 1000g, the amount of ingredients: 8g dried rosemary leaves, 26g salt, 1g pepper powder, wood ginger seed 2g, pepper 0.5g, cumin 1.5g; (3) Marinating: separate pork or fish into the fried spices, hot marinate, ferment in a ceramic tank for 8 days; (4) Baking and smoking: separate first Bake with charcoal open fire for 48 hours, the temperature of the drying room is controlled between 32-52℃, and then cross-smoked with charcoal and pine for 7 days, the temperature is controlled between 30-45℃, and the meat hanging height is 1 meter; ( 5) Sterilization packaging: The smok...

Embodiment 3

[0022] A preparation method of dried rosemary leaf bacon cured fish, including the following steps:

[0023] (1) Using pork belly and hind legs as raw materials, cut them into 32cm long strips, weighing 800-1000g, and cut a whole fish in half, weighing 500-1000g, wash and set aside; ( 2) Stir-fry: Stir-fry the ingredients for the cured bacon and fish for about 3 minutes. Based on the weight of raw materials per 1000g, the amount of ingredients: 6g dried rosemary leaves, 22g salt, 0.5g pepper powder, wood ginger 1.8g of seeds, 0.3g of pepper, 1.2g of cumin; (3) Marinating: Separately stir pork or fish into the fried spices, marinate hot, and ferment for 7 days in a ceramic tank; (4) Baking and smoking: Firstly use charcoal and open fire for 45 hours, the temperature of the drying room is controlled between 32-52℃, and then cross-smoked with charcoal and pine for 8 days, the temperature is controlled between 30-45℃, and the meat hanging height is 0.6 meters (5) Sterilization packa...

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PUM

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Abstract

The invention discloses a preparation method of dried rosemary leaf processed preserved meat and preserved fish. The preparation method comprises the following steps: cutting pork into long strips; cutting one piece of fish into two halves and washing; hotly drying ingredients prepared by mixing dried rosemary leaves, table salt, Chinese prickly ash powder, pungent litse fruits, ground pepper and fennels for about 3-5 minutes; blending the ingredients into the pork or fish when the ingredients are hot; putting the mixture into a pottery jar and fermenting for 6-8 days; baking the pottery jar by wood charcoal on open fire at 32-52 DEG C for 42-48 hours; then crossly fumigating at 30-45 DEG C for 6-8 days by taking the wood charcoal and pine wood as fuel; and carrying out ultraviolet sterilization, and packaging in vacuum to obtain the product. The natural spices including the dried rosemary leaves, the pungent litse fruits and the like are used for pickling, and a plurality of types of natural effective components are immersed, so that the product has a unique flavor and a non-greasy taste; the product has the effects of tonifying spleen and eliminating dampness, and invigorating stomach and helping to digest; and a peroxidation value and the content of nitrite are reduced in a storage process of the product, and the guarantee period of the product can be prolonged.

Description

Technical field [0001] The invention relates to the field of meat product processing, and more specifically, to a method for smoking and processing pork and fish. Background technique [0002] Rosemary is a kind of precious natural spice plant, it will exude a delicate scent during the growing season, which has the effect of refreshing and refreshing. Rosemary mainly contains active substances such as strong antioxidants. It is widely used in food, medicine, daily chemicals, spices and seasonings. Rosemary antioxidant is currently recognized as the natural antioxidant with the highest known antioxidant effect and safety. This natural antioxidant has been widely used in developed countries such as Europe and the United States, and has gradually been applied to various fields in China in recent years. . [0003] Cured meat and cured fish are one of the traditional meat products made by curing and smoking processes. They have always been favored by people because of their good flav...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/10A23L17/10A23L5/10
CPCA23V2002/00A23V2200/15A23V2200/16
Inventor 旷勇曹庸张世寅汪和平杨永尹修权
Owner 湖南先伟阳光生物科技有限公司
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