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Production method of smoked preserved meat

A production method and technology for smoking bacon, applied in separation methods, chemical instruments and methods, preservation of meat/fish with chemicals, etc., can solve problems such as high residual preservatives, harm to human health, and high salt content in bacon products , to achieve the effect of improving food safety, prolonging shelf life and bright color

Inactive Publication Date: 2018-04-20
柳州市象行教育科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to prolong the shelf life of bacon, a large amount of salt and sugar will be used in the production, and a certain amount of preservatives will be added, resulting in high salt content or high residual preservatives in bacon products, which will seriously endanger human health
At the same time, carcinogenic substances such as wood tar and polycyclic aromatic compounds produced by smoking, among which 3,4-benzopyrene is a carcinogenic substance with strong carcinogenicity, and these substances are easy to deposit or adsorb on the surface of cured meat products. will endanger human health

Method used

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  • Production method of smoked preserved meat
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Examples

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Effect test

Embodiment 1

[0020] A kind of preparation method of smoked bacon of the present embodiment comprises the following steps:

[0021] (1) Selection and pretreatment of raw materials: select freshly slaughtered pork and refrigerate at 0°C for 3 hours, then cut into 20cm long and 1kg meat strips, then mix salt and brown sugar and spread evenly on the meat strips. Knead while smearing until the meat strips stop flowing out, the weight ratio of the meat strips to salt and sugar is 1000g:600g:200g;

[0022] (2) Pickling: Wrap the above-mentioned meat strips smeared with salt and sugar with plastic wrap, and refrigerate at 3°C ​​for 2 hours, take them out, continue to smear and knead them with 3% of the weight of the meat strips for 1 hour, Put them into the vat and stack them neatly, stack 3 layers of meat strips in each vat, cover with plastic wrap, and marinate at 0°C for 4 days, and turn the bottom meat strips to the upper layer every other day during marinating; The marinade is prepared by mi...

Embodiment 2

[0026] A kind of preparation method of smoked bacon of the present embodiment comprises the following steps:

[0027] (1) Selection and pretreatment of raw materials: select freshly slaughtered pork and refrigerate at 6°C for 5 hours, then cut into 30cm long and 2kg meat strips, then mix salt and brown sugar and spread evenly on the meat strips. Knead while smearing until the meat strips stop flowing out, the weight ratio of meat strips to salt and sugar is 1000g:700g:300g;

[0028] (2) Pickling: Wrap the above-mentioned meat strips smeared with salt and sugar with plastic wrap, and refrigerate at 6°C for 4 hours, take them out, continue to smear and knead them with 4% of the weight of the meat strips for 2 hours, Put it into the vat and stack it neatly, stack 4 layers of meat strips in each vat, cover with plastic wrap, and marinate at 5°C for 8 days. When marinating, turn the bottom meat strips to the upper layer every 2 days; The marinade comprises the following raw materi...

Embodiment 3

[0032] A kind of preparation method of smoked bacon of the present embodiment comprises the following steps:

[0033] (1) Selection and pretreatment of raw materials: Select freshly slaughtered pork and refrigerate at 4°C for 4 hours, then cut into 25cm long and 1.5kg in weight strips, then mix salt and brown sugar and spread evenly on the meat strips, Knead while smearing until the meat sticks stop watering out, and the weight ratio of the meat sticks to salt and sugar is 1000g:650g:250g;

[0034](2) Pickling: Wrap the above-mentioned meat strips smeared with salt and sugar with plastic wrap, and refrigerate at 5°C for 3 hours, take them out, continue to smear and knead them with 3.5% of the weight of the meat strips for 1.5 hours , put them into the vat and stack them neatly, stack 4 layers of meat strips in each vat, cover with plastic wrap, and marinate at 3°C ​​for 6 days. When marinating, turn the bottom meat strips to the upper layer every 1.5 days; Said marinade compr...

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Abstract

The invention discloses a production method of smoked preserved meat and relates to the technical field of food processing. The production method comprises steps of selection and pretreatment of raw materials, pickling, roasting, smoking and the like, wherein pickling material is prepared from raw materials as follows: ginger powder, garlic powder, bay leaf powder, cinnamon powder, fennel powder,a clove extract, a lemongrass extract, dark soy sauce and baijiu; and during smoking, a screen is arranged over a stove of a smoking room, gauze is laid on the screen, and a layer of adsorbent prepared from activated clay and shaddock peel is scattered on the gauze. The expiration date of the preserved meat can be prolonged and the quality of the preserved meat can be guaranteed under the condition that no preservatives are added, the content of cancerogens in the preserved meat can be decreased, and the eating safety can be improved. The preserved meat product has bright color, is yellow withred, tastes mellow and not greasy, has the unique flavor, tastes fine, has moderate saline taste and has special smoking aroma of traditional preserved meat and aroma of preserved meat.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for making smoked bacon. 【Background technique】 [0002] Smoked bacon is a kind of cured meat in China. It is mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south. It is marinated with salt, sugar, seasoning spices and preservatives, and then baked or Meat products processed by smoking and other processes. The smoked bacon is the same on the outside and inside. It is cooked and cut into slices. It is transparent and shiny, bright in color, yellow and red in color. It tastes mellow, fat but not greasy. And other functions, loved by the public. [0003] In order to prolong the shelf life of bacon, a large amount of salt and sugar are used in the production, and a certain amount of preservatives are added, resulting in high salt content or high residual preservatives in bacon products, which seriously endanger human hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23B4/20B01D53/04
CPCA23B4/20A23V2002/00A23L13/72A23L13/76B01D53/04B01D2253/25B01D2257/70A23V2200/10A23V2250/21A23V2300/14Y02A40/90
Inventor 李恪言
Owner 柳州市象行教育科技有限责任公司
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