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Preparation method of low-salt nutritive preserved meat

A technology of nutrition and bacon, applied in the functions of food ingredients, preservation of meat/fish with chemicals, food science, etc., can solve problems such as sodium retention, improve quality, reduce Na intake, and improve intestinal microorganisms Effect

Inactive Publication Date: 2017-05-10
温县兴发生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Salt is an important condiment in daily life, but eating too much salt can easily cause sodium retention, and long-term retention of sodium can lead to kidney disease and hypertension

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for preparing low-salt nutritional bacon, comprising the following steps:

[0017] (1) Raw material processing: Weigh the pork, remove the skin and bones, cut into meat strips, soak the meat strips in clean water, rinse, and then drain the water for later use;

[0018] (2) Ingredients: The weight of the ingredients is 10% of the weight of the pork. The ingredients and parts by weight of the ingredients are: 120 parts of sodium gluconate, 30 parts of calcium gluconate, 20 parts of zinc gluconate, rue powder 10 parts, 20 parts Shu Ke powder, 10 parts Sichuan pepper, 5 parts star anise, 50 parts cooking wine;

[0019] (3) Pickling, cleaning, and drying: Mix and rub the ingredients with pork, then pickle, soak in mulberry leaf water for 20 minutes after pickling, and then dry;

[0020] (4) Smoked and roasted: Put the dried pork into the smoked room for smoked and roasted. After the smoked and roasted, vacuum pack to get the low-salt nutritious bacon.

Embodiment 2

[0022] A method for preparing low-salt nutritional bacon, comprising the following steps:

[0023] (1) Raw material processing: Weigh the pork, remove the skin and bones, cut into meat strips, soak the meat strips in clean water, rinse, and then drain the water for later use;

[0024] (2) Ingredients: The weight of the ingredients is 25% of the weight of the pork. The ingredients and parts by weight of the ingredients are: 90 parts of sodium gluconate, 30 parts of calcium gluconate, 30 parts of zinc gluconate, rue powder 15 parts, 30 parts Shu Ke powder, 15 parts pepper, 10 parts star anise, 100 parts cooking wine;

[0025] (3) Pickling, cleaning, and drying: Mix and rub the ingredients with pork, then pickle, soak in mulberry leaf water for 20 minutes after pickling, and then dry;

[0026] (4) Smoked and roasted: Put the dried pork into the smoked room for smoked and roasted. After the smoked and roasted, vacuum pack to get the low-salt nutritious bacon.

Embodiment 3

[0028] A method for preparing low-salt nutritional bacon, comprising the following steps:

[0029] (1) Raw material processing: Weigh the pork, remove the skin and bones, cut into meat strips, soak the meat strips in clean water, rinse, and then drain the water for later use;

[0030] (2) Ingredients: The weight of the ingredients is 18% of the weight of the pork. The ingredients and parts by weight of the ingredients are: 100 parts of sodium gluconate, 40 parts of calcium gluconate, 25 parts of zinc gluconate, rue powder 12 parts, 25 parts Shu Ke powder, 12 parts Sichuan peppercorns, 7 parts star anise, 80 parts cooking wine;

[0031] (3) Pickling, cleaning, and drying: Mix and rub the ingredients with pork, then pickle, soak in mulberry leaf water for 20 minutes after pickling, and then dry;

[0032] (4) Smoked and roasted: Put the dried pork into the smoked room for smoked and roasted. After the smoked and roasted, vacuum pack to get the low-salt nutritious bacon.

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PUM

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Abstract

The invention discloses a preparation method of low-salt nutritive preserved meat. The preparation method comprises the following steps of (1) treating raw materials: weighing pork, removing pork skin and bones, chopping the pork without pork skin and bones into pork strips, soaking the pork strips in clean water for thorough rinsing, and then performing draining; (2) preparing materials, wherein the weight of the prepared materials is 10%-25% of that of the pork; (3) performing preserving, cleaning and drying: mixing the prepared materials with the pork, performing scrubing, then performing preserving, and after preserving, performing soaking with mulberry leaf liquid for 20min, and then performing drying; and (4) performing roasting: putting the dried pork in a roasting room for roasting, and after roasting, performing vacuum packing so as to obtain the low-salt nutritive preserved meat. According to the technology, sodium gluconate is used for replacing conventional table salt, so that the content of Na elements is greatly reduced, and the contents of benzopyrene and nitrite in the preserved meat are effectively reduced. The technology is short in cycle, the quality guarantee period of the low-salt nutritive preserved meat under normal atmospheric temperature can achieve three months or above, the entire technology is economic, simple and effective, not only is the flavor of conventional foods reserved, but also threats to health are reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of low-salt nutritional bacon. Background technique [0002] Bacon is a traditional pickled food in southern my country. Because of its unique flavor, strong aroma, bright color and long shelf life, it is deeply loved by people and its consumption is also considerable. The various spices added during its processing endow the bacon with different flavors, forming the unique characteristics of bacon: bright color, golden skin, bright rose red lean meat, transparent or milky fat fat, and salty aroma. Spicy and delicious, mellow cured meat. [0003] During the processing of traditional bacon, a large amount of salt needs to be added to ensure that no spoilage occurs. Generally, about 8% of salt is added. The product has a longer storage period at room temperature, and the product is too salty and dry and hard. Salt is an important condiment...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/40A23L33/10A23B4/20
CPCA23B4/20A23V2002/00A23V2200/30A23V2200/32A23V2250/1578A23V2250/1614A23V2250/1642
Inventor 安民安庆堂冯斌斌惠明田青董贞
Owner 温县兴发生物科技有限公司
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