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Production technology of air-fried fermentation meat products

A technology for fermented meat products and production processes, applied in the directions of food ingredients, sugary food ingredients, functions of food ingredients, etc. Effect

Inactive Publication Date: 2018-05-08
LUOHE LONGHUISHOU IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the purpose of the present invention is to address the deficiencies of the prior art, to provide a production process for air-dried fermented meat products, which solves the problem that low-temperature air-dried bacon is not suitable for instant food, enriches the flavor of bacon, and increases the health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A production process for air-dried fermented meat products, comprising the steps of:

[0035] S1: Raw meat inspection; the raw meat is No. 1 pork, pork belly and beef hindquarters, and the raw meat is inspected and accepted as a whole, without grinding;

[0036] S2: trimming; trimming the pre-cooled No. 1 pork meat, pork belly and beef hindquarters to remove broken bones, excess soft fat, tendons, and other lymph, pustules, and blood;

[0037] S3: Pretreatment; place the No. 1 pork meat, pork belly and beef hindquarter after resting in S2 neatly on the thawing rack cart, requiring each piece to be separated from each other, push into the curing room, pre-cool for 10 hours, and test the stability of the pH value ;

[0038] S4: Pickle: Add auxiliary materials to the raw meat after S3 pretreatment, and do massage pickling, pickling time 7 days; The total weight of the auxiliary materials is 8% of the raw meat, including 30 parts of salt, 3 parts of glucose, 6 parts of so...

Embodiment 2

[0054] A production process for air-dried fermented meat products, comprising the steps of:

[0055] S1: Raw meat inspection; the raw meat is No. 1 pork, pork belly and beef hindquarters, and the raw meat is inspected and accepted as a whole, without grinding;

[0056] S2: trimming; trimming the pre-cooled No. 1 pork meat, pork belly and beef hindquarters to remove broken bones, excess soft fat, tendons, and other lymph, pustules, and blood;

[0057] S3: Pretreatment; place the No. 1 pork meat, pork belly, and beef hindquarter after resting in S2 neatly on the thawing rack, and require each piece to be separated from each other, push into the curing room, pre-cool for 14 hours, and test the stability of the pH value ;

[0058] S4: Pickle: Add auxiliary materials to the raw meat after S3 pretreatment, and do massage pickling, pickling time 10 days; The total weight of the auxiliary materials is 15% of the raw meat, including 50 parts of salt, 5 parts of glucose, 8 parts of so...

Embodiment 3

[0074] A production process for air-dried fermented meat products, comprising the steps of:

[0075] S1: Raw meat inspection; the raw meat is No. 1 pork, pork belly and beef hindquarters, and the raw meat is inspected and accepted as a whole, without grinding;

[0076] S2: trimming; trimming the pre-cooled No. 1 pork meat, pork belly and beef hindquarters to remove broken bones, excess soft fat, tendons, and other lymph, pustules, and blood;

[0077] S3: Pretreatment; put the No. 1 pork meat, pork belly and beef hindquarters neatly placed on the thawing rack cart after S2 resting, and each piece is required to be separated from each other, pushed into the curing room, pre-cooled for 12 hours, and tested the stability of the pH value ;

[0078] S4: Pickle: Add auxiliary materials to the raw meat after S3 pretreatment, and do massage pickling, pickling time 8 days; The total weight of the auxiliary materials is 11% of the raw meat, including 40 parts of salt, 4 parts of glucose...

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Abstract

The invention discloses a production technology of air-fried fermentation meat products. The production technology comprises the following steps of S1, checking and accepting raw material meat; S2, performing trimming; S3, performing pretreatment; S4, performing preserving; S5, performing canning; S6, performing fermentation for the first time; S7, performing fermentation for the second time; S8,performing cleaning; S9, performing hanging and airing for weight loss; S10, performing vacuum packing; S11, preforming labelling, and performing loading in a box; and S12, performing refrigeration, storage and transportation. The air-dried fermentation meat products are convenient instant preserved meat. After being unpacked, the meat products do not need to be cooked or fried or boiled, can be directly used, and are convenient and healthy; and the air-dried fermentation meat products can be widely supplied to catering mechanisms of shopping malls, hotels, aircrafts, trains, and steamers, andare rich in nutrition and convenient to carry.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a production process of air-dried fermented meat products. Background technique [0002] Fermented meat products refer to a type of meat products with special flavor, color and texture, and a long shelf life after the fermentation of livestock and poultry meat inoculated with beneficial microorganisms under natural and artificially controlled environmental conditions, mainly including fermented sausages and fermented meat products. Two types of ham. Livestock and poultry meat is fermented by beneficial microorganisms, which increases the activity of enzymes in the meat. Proteins and fats produce a large number of active factors under the action of enzymes, and at the same time produce a large amount of aromatic substances such as amino acids, ketones, aldehydes, alcohols, and hydrocarbons, making the product It has a special flavor. The active factors and beneficial microo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L33/105A23L21/25A23B4/18
CPCA23B4/18A23L13/42A23L13/428A23L13/72A23L13/74A23L21/25A23L33/105A23V2002/00A23V2250/21A23V2200/16A23V2200/30A23V2200/14A23V2250/61A23V2250/5488A23V2250/5036A23V2250/1618A23V2250/1614
Inventor 张冠华赵炎赵云昌
Owner LUOHE LONGHUISHOU IND CO LTD
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