CN101427812B - Chinese style root bloating air-dry mature process - Google Patents
Chinese style root bloating air-dry mature process Download PDFInfo
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- CN101427812B CN101427812B CN2008101549453A CN200810154945A CN101427812B CN 101427812 B CN101427812 B CN 101427812B CN 2008101549453 A CN2008101549453 A CN 2008101549453A CN 200810154945 A CN200810154945 A CN 200810154945A CN 101427812 B CN101427812 B CN 101427812B
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- 238000000034 method Methods 0.000 title abstract description 28
- 230000008569 process Effects 0.000 title abstract description 28
- 206010000060 Abdominal distension Diseases 0.000 title description 3
- 208000024330 bloating Diseases 0.000 title description 3
- 238000007605 air drying Methods 0.000 claims abstract description 27
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 238000005554 pickling Methods 0.000 claims abstract description 4
- 230000035800 maturation Effects 0.000 claims description 23
- 238000005516 engineering process Methods 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 12
- 235000021110 pickles Nutrition 0.000 claims description 9
- 235000015277 pork Nutrition 0.000 claims description 5
- 235000020995 raw meat Nutrition 0.000 claims description 4
- 239000010985 leather Substances 0.000 claims description 3
- 230000000630 rising effect Effects 0.000 claims description 2
- 239000002352 surface water Substances 0.000 claims description 2
- 210000001015 abdomen Anatomy 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000015241 bacon Nutrition 0.000 abstract description 8
- 230000003647 oxidation Effects 0.000 abstract description 8
- 238000007254 oxidation reaction Methods 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 210000003205 muscle Anatomy 0.000 abstract description 4
- 235000019542 Cured Meats Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 244000144972 livestock Species 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 239000003925 fat Substances 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 238000001723 curing Methods 0.000 abstract 1
- 238000000354 decomposition reaction Methods 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 230000000391 smoking effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 102000004882 Lipase Human genes 0.000 description 7
- 108090001060 Lipase Proteins 0.000 description 7
- 239000004367 Lipase Substances 0.000 description 6
- 235000019421 lipase Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 102000003820 Lipoxygenases Human genes 0.000 description 3
- 108090000128 Lipoxygenases Proteins 0.000 description 3
- 238000000540 analysis of variance Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- 208000016261 weight loss Diseases 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- 241000451147 Lacon Species 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 230000010198 maturation time Effects 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 230000017854 proteolysis Effects 0.000 description 2
- 238000003908 quality control method Methods 0.000 description 2
- 241001120493 Arene Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- -1 heterocyclic arenes Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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Abstract
The invention relates to a pickling, air-drying and curing process of Chinese-style bacon, which belongs to the technical field of deep-processing of livestock products. The process comprises the following steps: stack-prickling marbled meat raw materials with 1.5-3% of table salt for 2-4 days under a temperature ranging from 4 DEG C to 12 DEG C and a relative humidity (RH) of 75-90%; and then air-drying and curing for 4-15 days under a temperature ranging from 13 DEG C to 32 DEG C and a relative humidity (RH) of 70-90%. The Chinese-style bacon is manufactured by air-drying and curing process instead of the smoking process in the prior art. The air-drying and curing process effectively increases the food safety, controls the activity of endogenous enzymes in the muscles and the growth of microorganisms on the surface of the muscles by regulating the temperature and the humidity during the air-drying and curing process, accelerates the decomposition and oxidation of proteins and fats in the product and the flavor formation rate, effectively reduces the index of fat oxidation, effectively improves the quality and the flavor characteristics of the Chinese-style bacon product while ensuring the food hygiene and safety of the traditional preserved or cured meat product, and provides a new approach to the large-scale development of new Chinese-style bacon products.
Description
One, technical field:
The present invention relates to Chinese style Baconic's the air-drying maturation technology of pickling, belong to livestock products deep process technology field, the deep process technology of traditional characteristics pickle cured meat product especially, specifically a kind of Chinese style root bloating air-dry mature new technology.
Two, background technology:
Baconic is one of three big pillar products of traditional Western-style meat products, and especially in American-European countries, consumption figure occupies, two of traditional Western-style meat products.Reform and opening-up back, Baconic's goods little by little enter the high-end consumption market of China, but Western-style Baconic's processing mode adopts the sootiness maturation process, the sootiness process may influence the wholesomeness of product, especially in China, present process technology and equipment can't be controlled the potential hazard of the generations such as a large amount of heterocyclic arenes that produce in the sootiness process well, and Western-style Baconic does not also enter ordinary consumption market; In addition, the consumer also not too adapts to the sootiness local flavor of Western-style Baconic's uniqueness.In China southwest, as Hubei, Sichuan, Hunan, Guizhou, Yunnan and other places the similar bacon product with Western-style Baconic is arranged also, but traditional bacon production Technology is the workshop mode of production of inherit traditional still, and production technology is original, equipment is backward, the control of product safety difficult quality.
The traditional characteristics pickle cured meat product is well received by consumers owing to its characteristic local flavor.The present invention adopts dry-salt air-drying maturation technology production Chinese style Baconic, avoid the issuable unsafe factor of traditional sootiness technology, improve the flavor quality of traditional smoked products by air-drying maturation, exploitation forms " Chinese style Baconic " new product of similar dry-cured ham special favor.
Three, summary of the invention
Technical problem the objective of the invention is to, and, equipment original at traditional issuable unsafe factor of Baconic's sootiness technology and traditional bacon production technology falls behind, and the problem of product safety difficult quality control provides a kind of new Chinese style Baconic's processing technology.
The object of the present invention is achieved like this for technical scheme:
A kind of Chinese style Baconic pickles air-drying maturation technology, it is characterized in that: the pig streaky pork with fresh belt leather is a raw material, by salt/meat quality ratio is got dry-salt for 1.5%-3.0%, it is sprinkling upon the meat surface of raw meat equably, then at temperature 4-12 ℃, under the environment of relative humidity 75%-90%RH, pile up and leave standstill 2-4 days, make surperficial salt all penetrate into meat inside.Pickle end and promptly begin air-drying maturation, the temperature of air-drying maturation process progressively rises in 13 ℃ of-32 ℃ of scopes; Humidity totally is controlled in the 70%-90%RH scope, begins to adopt than low humidity 70%-75%RH, rises and the progressively rising again of product surface water evaporates with temperature.Air-drying maturation time overall range is 4-15 days, the concrete time according to the size of raw material streaky pork cube meat, to the difference of product special flavour quality require and selected air-drying maturation Temperature and Humidity Control program regulate definite, to form the series of products that differing maturity requires.
Beneficial effect the invention has the advantages that:
(1) adopts the sootiness maturation process of air-drying maturation technology generations, avoid the issuable unsafe factor of traditional sootiness technology, and improve the flavor quality of traditional smoked products by air-drying maturation for traditional Baconic and bacon.
(2) the present invention makes full use of the property of raw material of streaky pork, air-drying maturation by certain hour is also regulated and control the activity that its process humiture effectively improves its muscle endogenous proteinase and lipase, the decomposing oxidation of protein and lipid and local flavor form in the quickening product, and effectively reduce the fat oxidation index, make it form " Chinese style Baconic " new product of similar dry-cured ham special favor.
(3), make " Chinese style Baconic " new product technology can adapt to the security quality control requirement of modern food large-scale production by pickling the optimization of air-drying maturation process conditions.
Four, the specific embodiment
Below in conjunction with embodiment the specific embodiment of the invention is further described.
Embodiment:
1, Chinese style Baconic processing: choose fresh belt leather pig streaky pork, mass ratio according to 2.5% (salt/raw meat) takes by weighing dried salt, disposable it is sprinkling upon the meat surface of raw material cube meat equably, then it is piled up that to be placed on temperature be to pickle 3 days under 5 ℃-10 ℃, the environment of relative humidity 80%-85%RH.Pickle after the end, it separately is placed in the environment of 13 ℃-31 ℃ of temperature, relative humidity 75%-85% carried out fermenting-ripening 12 days.Temperature is elevated to 31 ℃ gradually from 13 ℃ by 1.5 ℃/day therebetween, and relative humidity is elevated to 85% gradually from 75%.Ripe end is " Chinese style Baconic " finished product.
2, carry out weight-loss ratio, moisture, salt content, pH value, TBARS, peroxide value, local flavor, total nitrogen, non-nitrogen, the detection of every index such as lipase according to raw material, the back that salts down, air-drying maturation 6 days, air-drying maturation 4 process point sampling in 12 days (each process point extracts 3 repetition samples) in the production process.
3, by each index is carried out statistical analysis, the decomposing oxidation rule of protein, lipid in clear and definite Chinese style Baconic's process is determined best maturity period of product.
Weight-loss ratio, moisture, salt content, pH value situation of change The results of analysis of variance in table 1 process
*p<0.05
*Different lowercases indicate significant difference in the same column
TBARS, peroxide value, lipoxidase enzyme activity situation of change The results of analysis of variance in table 2 process
*p<0.05
*Different lowercases indicate significant difference in the same column
Total nitrogen, nonprotein nitrogen, proteolysis index variation situation The results of analysis of variance in table 3 process
*p<0.05
*Different lowercases indicate significant difference in the same column
The situation of change of lipase and lipoxidase enzyme activity in table 4 process
*p<0.05
The result shows
Pickled 3 days under 2.5%, 5 ℃-10 ℃ of Chinese style Baconic's new technology curing salt amounts, the 80%-85%RH condition, carried out air-drying maturation then 12 days, maturing temperature is elevated to 31 ℃ from 13 ℃ of programs, and relative humidity is elevated to 85% gradually from 75%.This moment, moisture was 42.18%, and weight-loss ratio is 34.86%, reaches the ripeness standard of dry-salt class meat products, and is similar to external some conventional dry butcher's meat goods Lacon, loin etc.But maturation time 12 days is well below China's tradition dry-cured ham (8-12 month) and external dry-cured ham, Lacon (2-3 month), Loin products such as (about 2 months).Salt content 5.63% is than traditional dry-cured ham salt content 11%-13% 48.8%-56.7% that descended.(0.0282～0.0458g/100g) far below national limit standard 0.50g/100g for fat oxidation index peroxide value; (0.159～0.257mg/kg) also is lower than the lipid oxidation index upper limit 1.0mg/kg of international regulation to the TBARS value.
Air-drying maturation 12 days, acid lipase and neutral lipase are appointed the higher remaining vigor of right maintenance, are respectively 91.4% and 40.6%; Phosphatidase and neutral lipase also keep higher vigor, and enzyme activity will exceed more than 50% during than raw material, and this is because the temperature conditions in later stage more helps the catalytic action of lipase.Lipoxygenase also keeps higher vigor in the air-drying maturation process.These illustrate 13 ℃-32 ℃ of temperature, 4-15 days air-drying maturation process, and strong hydrolysis and oxidation take place in fat, can produce a large amount of aroma compounds.In addition, in process along with the raising protease activities of air-drying maturation temperature also improving, accelerated the degraded of albumen such as muscle fibril.Proteolysis index 1.89% during from raw material risen to 8.08% after ripe 12 days.
Claims (1)
1. a Chinese style Baconic's pickles air-drying maturation technology, it is characterized in that: with raw meat pickling 2-4 days by mass ratio 1.5-3.0% with the salt amount, wherein said raw meat is fresh streaky pork or belt leather pig rib abdomen meat, described pickle to adopt disposable salt evenly is sprinkling upon meat surface, under temperature 4-12 ℃, relative humidity 75%-90%RH condition, pile up then and pickle 2-4 days; Then at temperature 13-32 ℃, under the environment of relative humidity 70%-90%RH air-drying maturation 4-15 days, wherein said temperature progressively rises in 13 ℃ of-32 ℃ of scopes, humidity is controlled in the 70%-90%RH scope, air-drying maturation begins to adopt 70%-75%RH humidity, rises and the progressively rising again of product surface water evaporates with temperature.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008101549453A CN101427812B (en) | 2008-10-24 | 2008-10-24 | Chinese style root bloating air-dry mature process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101549453A CN101427812B (en) | 2008-10-24 | 2008-10-24 | Chinese style root bloating air-dry mature process |
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| Publication Number | Publication Date |
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| CN101427812A CN101427812A (en) | 2009-05-13 |
| CN101427812B true CN101427812B (en) | 2011-10-19 |
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| CN2008101549453A Expired - Fee Related CN101427812B (en) | 2008-10-24 | 2008-10-24 | Chinese style root bloating air-dry mature process |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869307A (en) * | 2010-06-11 | 2010-10-27 | 李淑香 | Processing method of Muslim beef bacon product |
| CN102038203A (en) * | 2010-12-29 | 2011-05-04 | 安徽宝迪肉类食品有限公司 | Red bacon and preparation method thereof |
| CN102370188A (en) * | 2011-10-31 | 2012-03-14 | 天津宝迪农业科技股份有限公司 | Production method of western-style pork bacon |
| CN102987427A (en) * | 2012-12-04 | 2013-03-27 | 南京农业大学 | Turkey leg pickling air-drying mature protein hydrolysis process regulation and control method |
| CN104432203A (en) * | 2014-12-22 | 2015-03-25 | 张婷 | Production method of farm-flavored smoked preserved meat |
| CN105851909A (en) * | 2016-04-01 | 2016-08-17 | 南京佳邦食品有限公司 | Preparation method of enzymatic hydrolysis type oxidation preventing preserved chicken legs |
| CN107125607A (en) * | 2017-06-09 | 2017-09-05 | 江苏雨润肉食品有限公司 | A kind of industrialized process for preparing of Western-style Baconic |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1653958A (en) * | 2005-03-08 | 2005-08-17 | 魏跃 | Method for preparing air-drying chicken by using wed out-layer as raw material |
| CN1689413A (en) * | 2004-05-01 | 2005-11-02 | 曾建设 | Technique for processing air-drying pork under hyperthermia |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1689413A (en) * | 2004-05-01 | 2005-11-02 | 曾建设 | Technique for processing air-drying pork under hyperthermia |
| CN1653958A (en) * | 2005-03-08 | 2005-08-17 | 魏跃 | Method for preparing air-drying chicken by using wed out-layer as raw material |
Non-Patent Citations (1)
| Title |
|---|
| Maria Antonietta Paleari,etc..Cured products from different animal species.《Meat Science》.2003,(第63期),486. * |
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| CN101427812A (en) | 2009-05-13 |
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