Fresh-keeping method for smoked products

A fresh-keeping method and technology of wax products, applied in food preservation, meat/fish preservation, meat/fish preservation with chemicals, etc., can solve the problems of harmfulness to human body and difficulty in preservation of wax products

Inactive Publication Date: 2017-03-15
陆超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Smoked wax products are a kind of food that Chinese people like to eat. Smoked sausage, Hunan bacon, and smoked salted duck have long been famous at home and abroad, but it is difficult to keep fresh products. Liquid, its disadvantage is to rely on sodium nitrite, but sodium nitrite is a carcinogen, harmful to human body after eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] Put processed smoked cured products into vacuum packaging, then put high-grade liquor (above 50 degrees) into the vacuum packaging, the weight ratio of the bacon and high-grade liquor is 100: 2-3, and finally seal it with air.

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PUM

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Abstract

The invention provides a fresh-keeping method for smoked products. According to the method, a certain amount of Baijiu with high alcohol content (50% or above) is put in a vacuum package for fresh-keeping.

Description

technical field [0001] The invention relates to fresh-keeping meat, in particular to a fresh-keeping method for smoked and waxed products. . Background technique [0002] Smoked wax products are a kind of food that Chinese people like to eat. Smoked sausage, Hunan bacon, and smoked salted duck have long been famous at home and abroad, but it is difficult to keep fresh products. Liquid, its disadvantage is to rely on sodium nitrite, but sodium nitrite is a carcinogen, harmful to human body after consumption. Contents of the invention [0003] The purpose of this invention is to provide a kind of fresh-keeping method of smoked wax product, and this fresh-keeping method replaces sodium nitrite with high-grade liquor. Therefore, this fresh-keeping method has no negative effect, and is safe to human body. [0004] The invention relates to a fresh-keeping method for smoked cured products. High-grade liquor (above 50 degrees) is placed in the vacuum package, and the weight rat...

Claims

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Application Information

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IPC IPC(8): A23B4/044A23B4/20
Inventor 陆超
Owner 陆超
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