Cured meat processing method

Abstract

The invention relates to the field of meat product processing and in particular relates to a cured meat processing method. The method has the beneficial effects that through the steps of spice preparation, raw meat treatment, pork curing and cold-heat treatment, the prepared cured meat has bright red section color, white fat, good elasticity and strong fragrance, is moderate in saltiness and is fat but not grease; the processing method is simple and is easy to operate; through scientific and reasonable selection and design of the curing materials, the fire-curing materials and a smoking method, the prepared cured meat does not have the problems of scabs, surface dryness and hardness, and the like, and the content of 3,4-benzopyrene and formaldehyde is effectively reduced and is lower than the national standards.

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 a kind of cured meat in China. It is one of the most representative traditional Chinese meat products. It has a long history of processing. From fresh meat processing, production to storage, the meat quality of bacon remains unchanged, and it maintains its fragrance for a long time. The characteristics of not bad, the smoked bacon, the outside and the inside are consistent, cooked and cut into slices, transparent and shiny, bright in color, yellow and red in color, tastes mellow, fat but not greasy, thin and not clogged, not only unique flavor , and has the effects of appetizing, removing cold, and eliminating food. The content of phosphorus, potassium, and sodium in bacon is rich, and it also contains nutrients such as fat, protein, and carbohydrate dietary fiber. [0003] Bacon is produced in both the ...

AI Technical Summary

Problems solved by technology

The history of smoking can be traced back to the era when humans began to use fire. Smoked meat removes the smell of mutton or other abnormal flavors in some meat products, has bactericidal and antioxidant effects, prolongs storage and shelf life, and smokes It has the advantages of sterilization, anti-corrosion, anti-oxidation, and improving the quality of food color, aroma, and taste. It forms a film on the surface of food to prevent moisture and oil from overflowing. Traditional methods heat materials such as wood with charcoal fire or electric heating to the smoke point. Smoked meat products, this method is widely used, but the environmental pollution and safety and health problems it brings are very serious, especially the carcinogens such as heterocyclic amines and polycyclic aromatic hydrocarbons that are produced pose a serious threat to the human body, and A large amount of smoke generated during the smoking process pollutes the air. In addition, the smoking time of wood chips is long, and the smoking effect of the product is not good. The surface is scabbed and hardened, and it cannot be automated, continuous and efficient production

[0005] At present, the traditional method of preparing bacon has many disadvantages due to the raw material ratio of the marinade, the selection of smoked and roasted materials, and the unreasonable smoking method, such as high salt content, crusting, dry and hard surface, fat Severe oxidation, 3,4-benzopyrene deposition, modern medical research shows that high-salt diet can lead to cardiovascular diseases such as high blood pressure, and will affect the function of the kidneys; fat oxidation products can induce a variety of chronic diseases in the body. One of the main causes of disease; the incomplete combustion of smoked materials under high temperature conditions is the main source of 3,4-benzopyrene in smoked food, which is absorbed in the intestinal tract and quickly spread to the whole body through blood circulation, small doses 3,4-benzopyrene may cause local tissue canceration, and in addition to its carcinogenicity, 3,4-benzopyrene is also a strong teratogenic, mutagenic and endocrine disruptor; The health of those affected is very unfavorable, which will affect the purchasing power and market prospects of the product, and will also restrict the export of traditional bacon in my country.

[0006] The above factors seriously affect the quality of bacon and endanger the health of consumers. In view of this, how to solve many disadvantages while retaining the traditional bacon flavor through process improvement needs to be solved urgently

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