Low-salt Chinese cured-meat and making method thereof

A production method and technology of bacon, applied in the direction of using chemicals to preserve meat/fish, food ingredients as antioxidants, food ingredients as odor improvers, etc., can solve the problems of being difficult to be found, short storage time, and perishable meat quality. To achieve the effect of ensuring nutritional needs, stable product quality, and good color

Pending Publication Date: 2018-12-14
湖南唐人神肉制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although there are bacon with reduced salt content in the existing bacon preparation technology, the bacon with low salt content is often stored for a short time, and the meat inside the meat is perishable and difficult to be found during the preservation process

Method used

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  • Low-salt Chinese cured-meat and making method thereof
  • Low-salt Chinese cured-meat and making method thereof
  • Low-salt Chinese cured-meat and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0044] The preparation method of the low-salt bacon in the present embodiment specifically comprises the following steps:

[0045] S1. Material selection and embryo beating: Select qualified pork hind legs, remove residual pig hair, blood stains and lymph nodes, wash with clean water, and drain. Select the buttock tip of the skinned hind leg meat with a fat thickness of about 1 cm as the embryo material, and beat it into embryo strips with a thickness of 3 cm.

[0046] S2. Preparation of compound marinade: Weigh 2 kg of salt, 1 kg of white wine, 1 kg of sugar, 0.4 kg of monosodium glutamate, 0.1 kg of sodium D-isoascorbate, 1.2 kg of rosemary, and 0.3 kg of spices and mix them evenly according to the ratio to obtain the compound marinade. material.

[0047]S3. Pickling: Take 6kg of the composite marinade prepared in step S2 and evenly rub it on the 100kg of embryo strips obtained in step S1, then add the embryo strips into the tumbler, and add the remaining composite marinade...

Embodiment 2

[0050] The preparation method of the low-salt bacon in the present embodiment specifically comprises the following steps:

[0051] S1. Material selection and embryo beating: Select qualified pork hind legs, remove residual pig hair, blood stains and lymph nodes, wash with clean water, and drain. Select the buttock tip of the skinned hind leg meat with a fat thickness of about 2 cm as the embryo material, and beat it into embryo strips with a thickness of 4 cm.

[0052] S2. Preparation of compound marinade: Weigh 3.5kg of salt, 2.5kg of white wine, 3.0kg of white sugar, 0.6kg of monosodium glutamate, 0.3kg of D-sodium erythorbate, 0.4kg of rosemary, and 0.2kg of spices and mix them evenly according to the ratio, to obtain Compound marinade.

[0053] S3. Pickling: Take 12kg of the composite marinade prepared in step S2 and evenly rub it on the 100kg of embryo strips obtained in step S1, then add the embryo strips into the tumbler, and add the remaining composite marinade into t...

Embodiment 3

[0056] The preparation method of the low-salt bacon in the present embodiment specifically comprises the following steps:

[0057] S1. Material selection and embryo beating: Select qualified pork hind legs, remove residual pig hair, blood stains and lymph nodes, wash with clean water, and drain. Select the buttock tip of the skinned hind leg meat with a fat thickness of about 1 cm as the embryo material, and beat it into embryo strips with a thickness of 3 cm.

[0058] S2. Preparation of compound marinade: Weigh 2 kg of salt, 1 kg of white wine, 1 kg of sugar, 0.4 kg of monosodium glutamate, 0.1 kg of sodium D-isoascorbate, 0.4 kg of rosemary, and 0.1 kg of spices and mix them evenly according to the ratio to obtain the compound marinade. material.

[0059] S3. Pickling: Take 5kg of the composite marinade prepared in step S2 and evenly rub it on the 100kg of embryo strips obtained in step S1, then add the embryo strips into the tumbler, and add the remaining composite marinad...

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Abstract

The invention discloses a method for making low-salt Chinese cured-meat. The method comprises the following steps: selecting haunch pork with skin and fat lining on pork hind legs and composite curingmaterials, shaping, curing and baking, thereby obtaining the low-salt Chinese cured-meat. The weight ratio of the shaped pork strips to the composite curing materials is 100:(5-12), and the curing materials are composed of salt, liquor, white sugar, monosodium glutamate, D-sodium erythorbate, rosemary and spices. The rosemary used in the method disclosed by the invention has a strong anti-oxidation effect, and the traditional high-salt-content method for preserving Chinese cured-meat is changed; the processed Chinese cured-meat is low in salt content, unique in flavor and good in taste. Afterpreserved at a room temperature for 180 days, the low-salt Chinese cured-meat produced by the method disclosed by the invention has the advantages that the salt content and peroxide value is far lower than the specified value in the national standard, and healthy and delicious Chinese cured-meat products are provided for people.

Description

technical field [0001] The invention relates to the technical field of bacon processing and preparation, in particular to a method for preparing low-salt bacon. Background technique [0002] Bacon refers to bacon or bacon products made from fresh (frozen) livestock and poultry meat, adding auxiliary materials, marinating, drying, drying or smoking. Because it is mostly processed in the twelfth lunar month, it is called "bacon". ". Bacon is a cured meat product stored for a long time in southern my country in winter. It has a unique flavor, strong aroma, bright color, and a long shelf life. Some products have a shelf life of 8 to 12 months. Therefore, it has been welcomed by consumers for a long time . [0003] Traditional bacon is often produced and prepared to prolong the storage time. In the past without refrigeration and packaging technology, adding a large amount of salt and reducing the water content of the product during processing were necessary measures to extend t...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/40A23B4/20A23B4/24
CPCA23B4/20A23B4/24A23L13/428A23L13/72A23L13/76A23V2002/00A23V2200/02A23V2200/15Y02A40/90
Inventor 付浩华夏启禹孙琦宁鹏
Owner 湖南唐人神肉制品有限公司
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