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Preparation method of smoked black guinea pig preserved meat

A technology of smoked bacon and a production method, which is applied in the direction of meat/fish preservation, food ingredients as taste improvers, food preservation, etc., which can solve the problems of inconvenient storage and transportation of fresh porcini meat, so as to improve food safety, Low cost, delicate meat effect

Inactive Publication Date: 2018-11-30
凌云县鸿福豚狸养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although dolphin meat is rich in nutrition, it is inconvenient to store and transport fresh dolphin meat. Therefore, it is necessary to develop a method that is not only convenient for the storage and transportation of dolphin meat, but also maintains the traditional smoked flavor, which is safe, healthy, easy to operate, and low in cost. The method of making cheap dolphin smoked bacon is urgent

Method used

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  • Preparation method of smoked black guinea pig preserved meat

Examples

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Effect test

Embodiment 1

[0021] A method for preparing smoked bacon of dolphin cats, comprising the following steps:

[0022] (1) Select healthy and disease-free raccoons, slaughter, depilate, wash, take out the internal organs, and remove the bones to obtain the required raccoon meat. Spread the ingredients evenly on the meat strips, the weight ratio of the meat strips to the marinade is 1000g:270g, knead while smearing until the meat strips stop watering, and then refrigerate at 3°C-6°C for 21h; the marinade It is made by mixing the following raw material components in parts by weight: 20 parts of table salt, 15 parts of white sugar, 7 parts of ginger powder, 4 parts of garlic powder, 2 parts of pepper powder, 3 parts of five-spice powder, 4 parts of white wine, and 8 parts of apocynum extract , 4 parts of mulberry leaf extract;

[0023] Wherein, the extract of Apocynum apocynum is obtained according to the following method: take Apocynum apocynum and pulverize it, put it into a hydrochloric acid s...

Embodiment 2

[0028] A method for preparing smoked bacon of dolphin cats, comprising the following steps:

[0029] (1) Select healthy and disease-free raccoons, slaughter, depilate, wash, take out the internal organs, and remove the bones to obtain the required raccoon meat. Spread the ingredients evenly on the meat strips, the weight ratio of the meat strips to the marinade is 1000g:200g, knead while smearing until the meat strips stop dripping, and then refrigerate at 3°C-6°C for 16h; the marinade It is made by mixing the following raw material components in parts by weight: 10 parts of table salt, 10 parts of white sugar, 6-8 parts of ginger powder, 3 parts of garlic powder, 1 part of pepper powder, 2 parts of five-spice powder, 3 parts of white wine, and Apocynum extract 6 parts, 2 parts of mulberry leaf extract;

[0030] Wherein, the extract of Apocynum apocynum is obtained according to the following method: take Apocynum apocynum and pulverize it, put it into a hydrochloric acid solu...

Embodiment 3

[0035] A method for preparing smoked bacon of dolphin cats, comprising the following steps:

[0036] (1) Select healthy and disease-free raccoons, slaughter, depilate, wash, take out the internal organs, and remove the bones to obtain the required raccoon meat. Spread the ingredients evenly on the meat strips, the weight ratio of the meat strips to the marinade is 1000g:300g, knead while smearing until the meat strips stop watering, and then refrigerate at 3°C-6°C for 24h; the marinade It is made by mixing the following raw material components in parts by weight: 30 parts of table salt, 20 parts of white sugar, 8 parts of ginger powder, 5 parts of garlic powder, 3 parts of pepper powder, 4 parts of five-spice powder, 5 parts of white wine, and 9 parts of apocynum extract , 6 parts of mulberry leaf extract;

[0037] Wherein, the extract of Apocynum apocynum is obtained according to the following method: take Apocynum apocynum and pulverize it, put it into a hydrochloric acid s...

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Abstract

The invention relates to a preparation method of smoked black guinea pig preserved meat, and relates to the technical field of food processing. The preparation method of the smoked black guinea pig preserved meat comprises the following steps: selecting healthy and non-sick black guinea pigs, slaughtering, unhairing, cleaning, eviscerating, and removing bones, thus obtaining required black guineapig meat; cutting the black guinea pig meat into meat strips of which the thickness is 4 to 6 cm, uniformly smearing preserving materials to the meat strips, kneading while smearing until stopping water from getting out of the meat strips, and then putting and refrigerating the meat strips at 3 to 6 DEG C for 16 to 24 hours; (2) clearly cleaning the black guinea pig meat preserved in step (1) by warm water, and then suspending for air-drying at 5 to 15 DEG C; (3) suspending the black guinea pig meat treated in the step (2) in a smoking room, and carrying out smoking treatment, thus obtaining the smoked black guinea pig preserved meat. The smoked black guinea pig preserved meat prepared by the invention is good in taste, the residual quantity of a cancerogenic substance-benzo[alpha]pyrene in the smoked black guinea pig preserved meat is controlled within 3.0mug / kg, so that the smoked black guinea pig preserved meat is convenient to store and transport and is safe and healthy.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for preparing smoked bacon of hog civet. 【Background technique】 [0002] Guinea pig, that is, black guinea pig or wind fox. Native to Peru in South America, it is a kind of black guinea pig, a precious herbivore that combines game, fur, ornamental and nourishing. It has black ears, black eyes, black toes, and shiny black fur. Call it the black guinea pig. It is a kind of herbivorous wild animal. It looks like a mouse, but it has no tail, but it is the feeding habit of a rabbit (eating grass). It cannot bite people, and it is not good at climbing and jumping. cry. It has the characteristics of fast growth, high reproduction rate, strong disease resistance, high survival rate and strong adaptability. [0003] Pork civet meat is rich in essential amino acids, and contains calcium, phosphorus, iron, zinc, selenium and other substances that are difficult to obta...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L33/105A23L5/10A23B4/044
CPCA23B4/044A23V2002/00A23L5/10A23L13/10A23L13/42A23L13/428A23L33/105A23V2200/14A23V2250/21
Inventor 陈应参
Owner 凌云县鸿福豚狸养殖专业合作社
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