CN101380117B - Production method of bacon - Google Patents
Production method of bacon Download PDFInfo
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- CN101380117B CN101380117B CN200810304932XA CN200810304932A CN101380117B CN 101380117 B CN101380117 B CN 101380117B CN 200810304932X A CN200810304932X A CN 200810304932XA CN 200810304932 A CN200810304932 A CN 200810304932A CN 101380117 B CN101380117 B CN 101380117B
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Abstract
The invention discloses a method for preparing preserved pork. The method comprises the steps of preparing semi-finished pork of raw material, preparing spices, rolling in vacuum, curing and fermenting, fire-curing, packaging in vacuum and fermenting by adding distillery yeast in the semi-finished pork of the raw material; the cypress smoke for fire-curing is firstly absorbed by ceramics and red porcelain, and filtered by a wet cloth layer, and the cured semi-finished pork is fire-cured. The traditional preserved pork has special flavor and taste, the residual harmful substances of the smoke stains are perfectly controlled, and therefore, the preserved pork is clean, sanitary, healthy, special in flavor and convenient for eating. If the pork is added with spices such as preserved black beans or citronella grass for processing and fermentation, the product has amaroidal sweet flavor and special fragrance of the preserved black beans or the fresh grass fragrance of the citronella grass. The special fragrance increases appetite and promotes absorption. The citronella grass can purify, revivify the emotion and relieve depression. The method adopts reasonable raw materials and proportioning of the raw materials, and reasonable adding sequence of the raw materials in the process reflects the fragrance of the product.
Description
Technical field
The present invention relates to a kind of preparation method of bacon, belong to the bacon technical field.
Background technology
Bacon is the common food in Guizhou Province, river area, and bacon will carry out sootiness in manufacturing process handles, and the cypress combustion of wood during sootiness is except the organic acid that produces the color that can improve meat product, phenols, alcohols etc.; Simultaneously also can produce a series of harmful polycyclic arene compounds (mainly being 3, the 4-BaP), and produce a spot of smoke of gunpowder (mainly being nitrate and nitrite), sulfur dioxide and solia particle etc. in the protein combustion process in the timber.Combine under the thermogenetic secondary amine of protein receptor and the nitrite acid condition under one's belt in the food and form inferior ammonium nitrate, inferior ammonium nitrate and 3, the 4-BaP is a carcinogenic substance, overeat and to destroy people's health, and present people more and more pay attention to health problem, as the bacon of traditional cuisines, just be badly in need of addressing this problem.In addition, in the process that traditional bacon interpolation spices is pickled, because non-selected suitable leavening carries out fermentation process, the effect that can't effectively increase the mouthfeel of bacon and bring into play various spices, this problem has to be solved equally.
Summary of the invention
Technical problem to be solved by this invention is, provides a kind of on the basis that keeps the original local flavor of bacon, can reduce harmful substance in a large number, and increase the preparation method of the bacon of new taste.
Technical scheme of the present invention: this preparation method comprises system raw meat base, is equipped with spices, the vacuum tumbling, pickled fermented, fire-cure and vacuum-packed, it is characterized in that: in the raw meat base, add the distiller's yeast fermentation; The cypress smog that is used to fire-cure at first by pottery, boccaro absorption, filters with wet layer of cloth, the meat base of pickling is fire-cureed again.
After described distiller's yeast adds the raw meat base, in vacuum tumbling equipment, carry out abundant premixed and handle, add spices again and pile pickled fermented with low temperature tumbling technology sign indicating number after 4-10 ℃ of following tumbling mixes 1-2 hour.
Temperature when the sign indicating number heap is pickled fermented is 15-25 ℃, and the central temperature of meat base is controlled at below 28 ℃.
The described pickled fermented time of sign indicating number heap is 4-8 days, and the pH value of meat base is fermented to 5.0-5.3.
The meat base adopts toilet paper to wrap up when fire-cureing, and bakes 3.5-4 hour down at 75-90 ℃ earlier, bakes 50-60 hour down at 55-65 ℃ again, fire-cures 30-35 hour with the cypress smog of handling through adsorption filtration simultaneously.
It is the toilet paper that raw material is made that described toilet paper is selected mao bamboon for use.
Bacon before vacuum-packed will carry out drying and dehydrating, evenly spreads plant sesame oil on the bacon surface then, sterilizes, checks.
Described various raw material consumption is calculated as follows with mass parts:
Described dried fermented soya bean vegetable seed short perfume (or spice); Chinese cassia tree, anise, three naphthalenes, fennel seeds, cloves, dried orange peel become golden yellow with monosodium glutamate, salt frying and are crushed into powder, and Chinese cassia tree, the anise of perhaps getting half consumption add 8-10kg water and boil with high heat, coddle 2-3 hour, get juice and slag is standby.
Described Chinese cassia tree, anistree juice add the incarnation base with distiller's yeast and carry out the premixed processing, and slag is pickled preceding adding in Ma Dui.
Compared with prior art, this preparation method solved that combustion of wood in the sootiness process produces 3, harmful substances such as 4-BaP, nitrite, nitrate, solia particle influence the problem of health.According to 3, the 4-BaP has that adhesive ability is strong, stable under the alkaline case, meet the characteristics that acid easily plays chemical change, the cypress smog of the usefulness of therefore fire-cureing at first by pottery, boccaro with 3, the absorption of 4-BaP; Sulfur dioxide, the carbon dioxide that burning produces runs into that wet layer of cloth is water-soluble to be acid, and by 3 of pottery, boccaro particle absorption in time, the 4-BaP also in the acidic wet layer of cloth chemical change takes place part and removes; And the amounts of having such as the nitrite that protein burning produces in the timber, nitrate are few, soluble in water and the characteristics of stabilized aqueous solution, filter with wet layer of cloth to get final product; Also be resolved through absorption and filter solia particle.And the organic acid of the color that can improve meat product that produces during combustion of wood, phenols, alcohols etc. are saturated easily and volatility is stronger, and are influenced hardly.Smog after the filtration contacts with meat and smokes, not only kept bacon the Bai Xiang sootiness traditional properties but also make the cigarette stain residual harmful substance of being held in traditional bacon obtain extraordinary control (on the basis of traditional smoked bacon, reducing more than 80%).Owing to added distiller's yeast as leavening in this preparation method, make traditional bacon produce special fragrance and mouthfeel, and be aided with fermented soya bean or lemongrass etc. and carry out processing and fermentation together as spices, so this product not only keeps the original local flavor of bacon but also the little bitter sugariness of fermented soya bean is arranged and the pure and fresh hay-scented flavor of peculiar fragrance or lemongrass.Its distinctive fragrance makes the people increase appetite, promotes to absorb.Lemongrass can also purify and put forward the feelings thread of shaking, and relieves depressed mood, is unfolded with the mood that bacon is outmoded.Do not add harmful substances such as chemical addition agent, nitrite anticorrisive agent in the process, and salt content low (3.0-3.5%).Only need when edible bacon built to cook behind the sheet get final product, also can with other batching as: garlic stems, the folding basal part of the ear etc. are being fried as batching and are being eaten, and need not cleaning.Therefore this bacon clean hygiene, lovely luster, fragrance uniqueness, very healthy, edible also very convenient.This programme all can be produced and large-scale production throughout the year.The present invention adopts reasonable raw material and proportioning, and the reasonable adding sequence of various raw materials makes products obtained therefrom more can embody fragrance again when making.
The specific embodiment
Embodiments of the invention 1: the raw material (wherein meat is for sitting pier meat, two cutter meat, streaky pork) of selecting following consumption for use:
This preparation method may further comprise the steps:
A, system raw meat base: meat flame calcination unhairing is cleaned, be cut into wide by 3? cm, thick 5? cm, long 15? the bar shaped meat base of 5cm, clean drain away the water standby;
B, be equipped with spices: ginger, garlic are clapped broken, standby; Chinese cassia tree, anise, three naphthalenes, fennel seeds, cloves, dried orange peel, spiceleaf are fried to golden yellow rolling powder standby with monosodium glutamate, salt;
C, vacuum tumbling: in the meat base, add distiller's yeast, carrying out abundant premixed in vacuum tumbling equipment handles, the spices and chilli pepper, zanthoxylum powder, liquor, honey and the soy sauce that add in the b step are pickled with low temperature tumbling technology sign indicating number heap after 4-10 ℃ of following tumbling mixes 1-2 hour again, the pickled fermented time of sign indicating number heap is 4-8 days, and the pH value of meat base is fermented to 5.0-5.3 to get final product;
D, fire-cure: adopt the toilet paper parcel, in barn earlier 75-90 ℃ roasting 3.5-4 hour down, again 55-65 ℃ roasting 50-60 hour down, fire-cureed 30-35 hour with cypress smog after filtering simultaneously.
E, drying and dehydrating are evenly spread plant sesame oil on the bacon surface then, sterilize, check, can be vacuum-packed.
Embodiment 2: the raw material (wherein meat is for sitting pier meat, two cutter meat, streaky pork) of selecting following consumption for use:
Among this embodiment, one false add 8-10kg water intense fire of Chinese cassia tree, the anise amount of taking boils, and uses coddle 2-3h again, and remaining 2-4kg soup juice adds the incarnation base with distiller's yeast, place vacuum tumbling equipment to carry out premixed and handle 1-2h, dry after the taking-up to there is not obviously wet trace with the paper wipe surfaces.Add spices, honey, liquor and soy sauce then and in vacuum tumbling equipment, stir 1-2h, add the lemongrass section again or bright lemongrass stirs, add slag after extractive is handled at last and carry out sign indicating number and pile and pickle.All the other processes are with embodiment 1.
Embodiment 3: the raw material (wherein meat is for sitting pier meat, two cutter meat, streaky pork) of selecting following consumption for use:
Among this embodiment, with rape seed oil that the salt of dried fermented soya bean, chilli pepper, zanthoxylum powder and 1/2 consumption is crisp fragrant, and after spices, add and mix, all the other processes are with embodiment 1.
Embodiment 4: the raw material (wherein, meat is made into according to fat meat 40%, lean meat 45%, pig face 10%, pigskin 5%, is used to produce sausage) of selecting following consumption for use:
Among this embodiment, when making the raw meat base, fat meat, lean meat are cut into the meat cubelets about 2*2*4cm, and pig face, pigskin are ground into the meat foam.Chilli oil adds the raw meat base with spices and chilli pepper, zanthoxylum powder, liquor, honey and soy sauce, mixes 1-2 hour in 4-10 ℃ of following tumbling with low temperature tumbling technology, carries out bowel lavage then, every section of 10-20cm, and the sign indicating number heap ferments again.All the other are with embodiment 1.
Three naphthalenes among all embodiment all adopt dried food and nuts.
Claims (10)
1. the preparation method of a bacon, comprise system raw meat base, be equipped with spices, the vacuum tumbling, pickled fermented, fire-cure and vacuum-packed, it is characterized in that: in the raw meat base, add the distiller's yeast fermentation; The cypress smog that is used to fire-cure at first by pottery, boccaro absorption, filters with wet layer of cloth, the meat base of pickling is fire-cureed again.
2. the preparation method of bacon according to claim 1, it is characterized in that: after described distiller's yeast adds the raw meat base, in vacuum tumbling equipment, carry out abundant premixed and handle, add spices again and pile pickled fermented with low temperature tumbling technology sign indicating number after 4-10 ℃ of following tumbling mixes 1-2 hour.
3. the preparation method of bacon according to claim 2 is characterized in that: the temperature when the sign indicating number heap is pickled fermented is 15-25 ℃, and the central temperature of meat base is controlled at below 28 ℃.
4. the preparation method of bacon according to claim 2 is characterized in that: the described sign indicating number pickled fermented time of heap is 4-8 days.
5. the preparation method of bacon according to claim 1, it is characterized in that: the meat base adopts the toilet paper parcel when fire-cureing, baked 3.5-4 hour down at 75-90 ℃ earlier, baked 50-60 hour down at 55-65 ℃ again, fire-cureed 30-35 hour with the cypress smog of handling through adsorption filtration simultaneously.
6. the preparation method of bacon according to claim 5, it is characterized in that: it is the toilet paper that raw material is made that described toilet paper is selected mao bamboon for use.
7. the preparation method of bacon according to claim 1 is characterized in that: the bacon before vacuum-packed will carry out drying and dehydrating, evenly spreads plant sesame oil on the bacon surface then, sterilizes, checks.
8. the preparation method of bacon according to claim 1, it is characterized in that: described various raw material consumptions are calculated as follows with mass parts:
100 parts of ginger 2-3 of meat part
Garlic 2-3 part chilli pepper 0.6-1.2 part
The anistree 1.5-2.5 part of Chinese cassia tree 1.5-4.5 part
Three naphthalene 0.75-1 part zanthoxylum powder 0.6-1.2 parts
Fennel seeds 1.5-2 part cloves 0.45-0.8 part
Spiceleaf 0.4-0.8 part dried orange peel 0.8-1.6 part
Salt 2.5-4.5 part monosodium glutamate 0.4-0.8 part
Liquor 3-3.5 part honey 2-3 part
Rapeseed oil 0-5 part plant sesame oil 3-3.5 part
Distiller's yeast 0.8-1.25 part soy sauce 0-2.5 part
Dried fermented soya bean 0-8 part chilli oil 0-3.5 part
Lemongrass section or powder 0-3.5 part or bright lemongrass section or powder 0-8.5 part.
9. the preparation method of bacon according to claim 8 is characterized in that: described dried fermented soya bean vegetable seed short perfume (or spice); Chinese cassia tree, anise, three naphthalenes, fennel seeds, cloves, dried orange peel become golden yellow with monosodium glutamate, salt frying and are crushed into powder, and Chinese cassia tree, the anise of perhaps getting half consumption add 8-10kg water and boil with high heat, coddle 2-3 hour, get juice and slag is standby.
10. the preparation method of bacon according to claim 9 is characterized in that: described Chinese cassia tree, anistree juice add the incarnation base with distiller's yeast and carry out premixed and handle, and slag is pickled preceding adding in Ma Dui.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810304932XA CN101380117B (en) | 2008-10-15 | 2008-10-15 | Production method of bacon |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810304932XA CN101380117B (en) | 2008-10-15 | 2008-10-15 | Production method of bacon |
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| Publication Number | Publication Date |
|---|---|
| CN101380117A CN101380117A (en) | 2009-03-11 |
| CN101380117B true CN101380117B (en) | 2011-12-07 |
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| CN200810304932XA Expired - Fee Related CN101380117B (en) | 2008-10-15 | 2008-10-15 | Production method of bacon |
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| CN101904516B (en) * | 2010-07-05 | 2012-11-21 | 陆超 | Rapid processing method of smoked and dried products |
| CN102379423B (en) * | 2010-09-06 | 2015-07-01 | 湖北省思乐牧业集团有限公司 | Processing method for cured ham |
| CN102132893B (en) * | 2011-03-22 | 2013-09-04 | 杭州八鲜禽业有限公司 | Material formulation of preserved chicken legs and preparation method thereof |
| CN102362675B (en) * | 2011-10-15 | 2013-03-13 | 镇巴县长兴实业有限责任公司 | Processing method of Chinese bacon |
| CN102805357B (en) * | 2012-07-27 | 2013-08-21 | 安徽好食源食品有限公司 | Method for preparing integripetal rhodiola herb qi-tonifying cured meat |
| CN102845755B (en) * | 2012-07-27 | 2013-10-23 | 安徽好食源食品有限公司 | Health-maintaining preserved meat containing apple vinegar |
| CN102940021A (en) * | 2012-11-16 | 2013-02-27 | 陆超 | Processing method for reducing smell of smoke of smoked preserved products |
| CN103340416B (en) * | 2013-07-05 | 2014-12-03 | 成都大学 | Method for preparing fermented preserved meat by adopting grain fermentation liquor |
| CN103478764A (en) * | 2013-08-22 | 2014-01-01 | 绥阳县严老妈腌腊食品厂 | Processing method of preserved pork product |
| CN103932214A (en) * | 2014-04-24 | 2014-07-23 | 严斯文 | Preparation method of bamboo-flavored preserved meat |
| CN104172222B (en) * | 2014-07-31 | 2016-07-06 | 四川省润宇食品有限公司 | A kind of manufacture method of negative pressure curing salted meat |
| CN104323320A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Vegetable flavor preserved meat and pickling method thereof |
| CN104323321A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Sauce flavor preserved meat and pickling method thereof |
| CN104323322A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Fruity preserved meat and pickling method |
| CN104921152A (en) * | 2015-05-20 | 2015-09-23 | 溆浦县兴龙食品有限责任公司 | Preserved meat production process |
| CN105076913A (en) * | 2015-09-11 | 2015-11-25 | 江苏锦宇环境工程有限公司 | Method for removing pork grease by virtue of millet |
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| CN106235025A (en) * | 2016-07-27 | 2016-12-21 | 长沙大坝生态农业科技有限公司 | A kind of preparation method of cured food product |
| CN106722280A (en) * | 2016-11-29 | 2017-05-31 | 贵州省关岭布依族苗族自治县易和食品厂 | A kind of preparation method of local flavor cucumber bacon |
| CN108685035A (en) * | 2017-04-07 | 2018-10-23 | 凤凰县天源传统食品有限公司 | The formula and preparation method thereof of bacon snacks |
| CN107048217A (en) * | 2017-04-19 | 2017-08-18 | 云南普洱磨黑八千方食品有限公司 | A kind of wizened preparation method of stem of noble dendrobium |
| CN106962798A (en) * | 2017-05-25 | 2017-07-21 | 平利县盛丰源食品有限公司 | A kind of preparation method of bacon |
| CN107518300A (en) * | 2017-07-28 | 2017-12-29 | 贵州杨老奶食品有限公司 | A kind of air-dried bacon preparation method |
| CN107439906B (en) * | 2017-07-31 | 2020-10-30 | 广西柏力食品有限公司 | Process for making preserved meat |
| CN107509966B (en) * | 2017-09-22 | 2020-11-17 | 江西开元安福火腿有限责任公司 | Low-temperature pickling fermentation method for spiced Anfu ham |
| CN108719817A (en) * | 2018-05-15 | 2018-11-02 | 甘肃鑫特节能科技有限公司 | A kind of pork method for salting |
| CN109393367A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | A kind of shallow sausage and its processing method of fermenting |
| CN113170862A (en) * | 2021-05-28 | 2021-07-27 | 成都大学 | Rapid making method of pre-conditioned sauced preserved meat |
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| CN101380117A (en) | 2009-03-11 |
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