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Making method of cured meat having sweet-scented osmanthus fragrance

A technology of sweet-scented osmanthus and bacon, which is applied to the functions of food ingredients, food ultrasonic treatment, and food ingredients as odor improvers, etc. It can solve the problems of fading and disappearing of sweet-scented osmanthus fragrance, so as to speed up pickling, improve uniformity, and reduce harmful The effect of the content of the substance

Inactive Publication Date: 2018-04-24
李斌施
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are very few products that use sweet-scented osmanthus to prepare bacon, and basically just add a little sweet-scented osmanthus to the pickling auxiliary materials. For the bacon in the final product, the scent of sweet-scented osmanthus gradually fades or even disappears with the long drying time

Method used

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  • Making method of cured meat having sweet-scented osmanthus fragrance
  • Making method of cured meat having sweet-scented osmanthus fragrance

Examples

Experimental program
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Effect test

Embodiment 1

[0030] A preparation method of sweet-scented osmanthus fragrant bacon, comprising the following steps:

[0031] 1) Wash the fresh meat and divide it into meat strips, beat the meat strips with a wooden board with needles so that the meat strips are covered with small pinholes;

[0032] 2) Put the meat strips in a salt solution with a concentration of 25g / L, and ultrasonically wet marinate them at a temperature of 15°C and a frequency of 50KHz for 30 minutes. After the meat strips are taken out, they are mixed with the marinating material and dry-cured for 3 days; Said marinating material is prepared by every 100 parts of meat strips in step 1) in parts by weight: 14 parts of dried sweet-scented osmanthus, 7 parts of honey, 5 parts of lemon juice, 1.0 part of table salt, 0.2 part of pepper powder, 0.1 part of star anise powder, cinnamon powder 0.15 parts and 1 part glutinous rice flour;

[0033] 3) Soak the marinated meat strips in distilled water at 5-10°C for 3-5 seconds, dr...

Embodiment 2

[0039] A preparation method of sweet-scented osmanthus fragrant bacon, comprising the following steps:

[0040] 1) Wash the fresh meat and divide it into meat strips, beat the meat strips with a wooden board with needles so that the meat strips are covered with small pinholes;

[0041] 2) Put the meat strips in a salt solution with a concentration of 15g / L, and ultrasonically wet marinate them at a temperature of 5°C and a frequency of 40KHz for 30 minutes. After the meat strips are taken out, they are mixed with the marinating material and dry-cured for 1 day; Said marinating material is prepared by every 100 parts of meat strips in step 1) in parts by weight: 10 parts of dried sweet-scented osmanthus, 5 parts of honey, 3 parts of lemon juice, 0.5 part of salt, 0.1 part of pepper powder, 0.05 part of star anise powder, cinnamon powder 0.1 part and 0.5 part of glutinous rice flour;

[0042] 3) Soak the marinated meat strips in distilled water at 5-10°C for 3-5 seconds, drain ...

Embodiment 3

[0048] A preparation method of sweet-scented osmanthus fragrant bacon, comprising the following steps:

[0049] 1) Wash the fresh meat and divide it into meat strips, beat the meat strips with a wooden board with needles so that the meat strips are covered with small pinholes;

[0050] 2) Put the meat strips in a salt solution with a concentration of 20g / L, and wet-cure them under ultrasonic waves at a temperature of 10°C and a frequency of 45KHz for 30 minutes, take out the meat strips, mix them with the marinade, and dry-cure them for 2 days; Said marinating material is prepared by every 100 parts of meat strips in step 1) in parts by weight: 12 parts of dried sweet-scented osmanthus, 6 parts of honey, 4 parts of lemon juice, 0.7 part of salt, 0.15 part of pepper powder, 0.07 part of star anise powder, cinnamon powder 0.12 parts and 0.7 parts of glutinous rice flour;

[0051] 3) Soak the marinated meat strips in distilled water at 5-10°C for 3-5 seconds, drain the surface w...

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Abstract

The invention discloses a making method of cured meat having sweet-scented osmanthus fragrance. The making method comprises the following steps of (1) cutting fresh meat into meat strips; (2) placingthe meat strips into a table salt solution of which the concentration is 15-25g / L, performing ultrasonic wet pickling under ultrasonic waves of the temperature being 5-15 DEG C and the frequency being40-50KHz for 30min, taking out the pickled meat strips, uniformly mixing the taken-out pickled meat strips with pickling materials, and performing dry pickling for 1-3 days; (3) immersing and rinsingthe pickled meat strips in distilled water of 5-10 DEG C for 3-5s, uniformly mixing the rinsed meat strips with fermentation materials, and performing fermentation at 10-15 DEG C for 12h; (4) mixingthe fermented meat strips with sweet-scented osmanthus vinegar in the mass ratio 1:1 of the fermented meat strips to the sweet-scented osmanthus vinegar, performing rolling for 30min, and performing smoking in a smoking room of the temperature being 30-40 DEG C and the relative humidity being 55-60% for 48h; and (5) placing the smoked meat strips in second purification fluid, performing rinsing for 8-10s, then placing the rinsed meat strips into an oven of 60 DEG C, and performing drying. The making method of the cured meat having sweet-scented osmanthus fragrance disclosed by the invention isshort in production cycle, the cured meat having sweet-scented osmanthus fragrance has rich sweet-scented osmanthus fragrance, and the residual quantity of benzopyrene is extremely low.

Description

technical field [0001] The invention relates to the technical field of meat edible agricultural products. More specifically, the present invention relates to a preparation method of sweet-scented osmanthus-flavored bacon. Background technique [0002] Traditional bacon refers to semi-finished products made from cured meat and then dried in the sun. Nowadays, before the Chinese New Year, most families prepare bacon for later in the year. Bacon has strong anti-corrosion ability, long storage time, and more importantly, its unique flavor. Bacon is also sold in the market, but its quality varies, and people tend to rely more on homemade. However, the pace of modern society is gradually accelerating. The new generation of young people are not keen on self-control, but prefer convenience, but they also pay more attention to healthy eating. [0003] As we all know, more salt is added in the preparation process of traditional bacon, however, this directly leads to the increase of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L33/125A23L33/105
CPCA23L13/72A23L13/42A23L13/428A23L33/105A23L33/125A23V2002/00A23V2200/15A23V2200/326A23V2250/28A23V2250/21A23V2300/48A23V2250/5112
Inventor 李斌施
Owner 李斌施
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