CN101869305A - Method for processing and making flexible-packaging vacuum smoke meat - Google Patents
Method for processing and making flexible-packaging vacuum smoke meat Download PDFInfo
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- CN101869305A CN101869305A CN201010182589A CN201010182589A CN101869305A CN 101869305 A CN101869305 A CN 101869305A CN 201010182589 A CN201010182589 A CN 201010182589A CN 201010182589 A CN201010182589 A CN 201010182589A CN 101869305 A CN101869305 A CN 101869305A
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- smoke
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- 235000013372 meat Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 22
- 239000000779 smoke Substances 0.000 title claims abstract description 17
- 238000009459 flexible packaging Methods 0.000 title abstract 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 230000000391 smoking effect Effects 0.000 claims abstract description 16
- 229910052742 iron Inorganic materials 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 235000015277 pork Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000005554 pickling Methods 0.000 claims description 19
- 235000020994 smoked meat Nutrition 0.000 claims description 18
- 244000269722 Thea sinensis Species 0.000 claims description 12
- 235000013616 tea Nutrition 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 238000003672 processing method Methods 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 241000213006 Angelica dahurica Species 0.000 claims description 3
- 244000062241 Kaempferia galanga Species 0.000 claims description 3
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims description 3
- 241000212322 Levisticum officinale Species 0.000 claims description 2
- 239000001645 levisticum officinale Substances 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 238000010411 cooking Methods 0.000 abstract description 6
- 238000003958 fumigation Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract 2
- 235000019542 Cured Meats Nutrition 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 abstract 1
- 239000003517 fume Substances 0.000 abstract 1
- 235000015255 meat loaf Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000015241 bacon Nutrition 0.000 description 5
- 241000722363 Piper Species 0.000 description 4
- 235000020995 raw meat Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 210000002435 tendon Anatomy 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 208000010392 Bone Fractures Diseases 0.000 description 1
- 241000112528 Ligusticum striatum Species 0.000 description 1
- 208000006670 Multiple fractures Diseases 0.000 description 1
- 241000159443 Myrcia Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003245 coal Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000002737 fuel gas Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for processing and making flexible-packaging vacuum smoke meat, which comprises the following steps: cutting pork into loafs, processing raw materials, curing, cooking, smoking, vacuum packaging, high-temperature sterilizing, cooling, checking and finally warehousing. The curing process comprises the following steps: preparing curing liquid; adding raw material meat loafs; placing into a refrigerator to refrigerate for 1-2 hours; and taking out and then placing in normal temperature for 4-8 hours. The smoking process comprises the following steps: adding a proper amount of fumigation water in an iron pan, placing the cured meat blocks on a cage drawer, and then placing in the iron pan and covering the iron pan by a pan cover; heating for 15-20 minutes, continuously heating after drying up the fumigation water, and then fumigating the meat blocks by the generated fume for 40-60 minutes; and finally opening the cover, taking out the smoke meat and then drying into normal temperature. The smoke meat prepared by the method of the invention is different from the traditional smoke meat, has obvious tea fragrance and nutrient and forms specific food style.
Description
Technical Field
The invention relates to a production method of meat food, in particular to a processing and manufacturing method of flexible package vacuum smoked meat.
Background
Smoked meat is a cooked meat product which is popular for people. The traditional workshop-type smoked meat is processed and prepared by cutting pork and then carrying out raw material treatment, pickling, boiling and smoking. In order to prolong the preservation time of meat products, a lot of cooked meat products are sold in a vacuum packaging mode at present so as to meet the actual needs of consumers for easy preservation or convenient carrying when going out. However, the taste of the traditional bacon is single, and the requirement of the public on seeking new and different eating cannot be met.
Disclosure of Invention
The invention aims to provide a processing and manufacturing method of flexible package vacuum bacon, which aims to increase the variety and characteristics of bacon products and meet the consumption requirements of the public.
The invention is realized by the following steps: a method for processing and preparing vacuum smoked pork with soft package comprises cutting pork into blocks, processing raw materials, pickling, decocting, smoking, vacuum packaging, sterilizing at high temperature, cooling, inspecting, and warehousing; wherein,
the pickling process is that 1 to 3 grams of anise, 0.5 to 2 grams of pepper, 0.5 to 3 grams of galangal, 1 to 3 grams of cassia bark, 1 to 3 grams of dried orange peel, 0.1 to 2 grams of Szechuan lovage rhizome, 5 to 15 grams of ginger, 1 to 4 grams of dahurian angelica root and 3 to 6 grams of bay leaf are added into water per kilogram to prepare liquid, and after being prepared, the liquid is boiled by strong fire and cooled again to obtain pickling liquid; adding the processed raw material meat blocks into the pickling liquid, and placing the raw material meat blocks into a refrigerated cabinet for refrigeration for 1-2 hours, wherein the refrigeration temperature is adjusted to 0-3 ℃; taking out, standing at normal temperature for 4-8 hr, and taking out the pickled meat;
the fumigating process is that a proper amount of fumigating water is added into an iron pan, and the fumigating water is prepared by adding 30-50 g of pepper and 100-200 g of tea in each kilogram of water; placing the pickled meat blocks on a food steamer, putting the meat blocks into a pot, and covering the pot; heating an iron pan for 15-20 minutes, continuously heating after the fumigating water in the iron pan is dried, heating the residues in the fumigating water to generate smoke, and fumigating the meat blocks on the food steamer by using the generated smoke; after the smoke is fumigated for 40-60 minutes, the cover is opened, and the smoked meat is taken out and cooled to the normal temperature.
The invention can also be realized as follows: on the basis of the processing and manufacturing method, the meat blocks fumigated by the smoke are taken out and aired on a fumigating plate, soft white sugar is smeared on the surfaces of the meat blocks after the temperature of the meat blocks is reduced to normal temperature, and then the meat blocks are sent into a fumigating furnace to be fumigated for 4-5 minutes and taken out.
The tea used in the invention can be clear tea, green tea and/or scented tea.
The preparation method has the outstanding characteristics of innovation in the pickling process and the smoking process. Firstly, in the pickling process, after the raw meat blocks are soaked in the pickling liquid, the raw meat blocks can generate a special fragrance different from that of other smoked meat, and a new food style can be formed. Secondly, the cold storage type soaking pickling process in the pickling process has the function of compacting the tissue fibers of the meat blocks in advance. The eating comparison shows that the crispness of the smoked meat is increased, the crispness of the smoked meat is improved, and the eating taste and the eating characteristics are obviously different from those of the traditional smoked meat products. Thirdly, a set of tea-flavor fumigating mode is groped in the fumigating process, and through the fumigating mode, the prepared product has obvious tea fragrance and increased nutrition, and meanwhile, the coloring degree of the surface of the smoked meat is lightened, so that the consumption requirements of partial consumers on boring and heavy color can be met; the consumption requirement of traditional bacon chromaticity of other masses can be realized by secondary smoking and roasting of the smoking oven. Therefore, the types of smoked meat products are increased, and the market demand is expanded.
Detailed Description
The processing and manufacturing process flow of the soft-package vacuum smoked meat comprises the steps of cutting pork into blocks, processing raw materials, pickling, boiling, smoking, vacuum packaging, sterilizing at high temperature, cooling, inspecting and warehousing. The specific method comprises the following steps:
firstly, pork segmentation: cutting selected fresh pork or thawed pork into raw meat pieces, such as square meat, pork elbow, tendon flower, ear, pig tail, and pig trotter.
Secondly, raw material treatment: removing impurities such as tendons, block fat, broken bones and muscle membranes from raw meat, draining blood, and rinsing.
Thirdly, pickling:
1. preparing a pickling liquid, namely adding 1-3 g of anise, 0.5-2 g of pepper, 0.5-3 g of galangal, 1-3 g of cassia bark, 1-3 g of dried orange peel, 0.1-2 g of ligusticum wallichii, 5-15 g of ginger, 1-4 g of angelica dahurica and 3-6 g of myrcia into water per kilogram for liquid preparation, boiling the mixture by using a steam jacketed kettle with strong fire, and then cooling the mixture to normal temperature to obtain the pickling liquid;
2. adding the processed meat blocks into the pickling solution, placing into a refrigerated cabinet, adjusting the refrigerating temperature to 0-3 deg.C, refrigerating for 1-2 hr, taking out, standing at room temperature for 4-8 hr, and taking out the pickled meat blocks.
Fourthly, cooking: the cooking process is essentially carried out in a conventional manner.
Putting the pickled meat blocks into a steam jacketed kettle, adding a proper amount of ingredients such as salt, soy sauce, sugar, monosodium glutamate, cooking wine, anise, cassia bark, ginger, scallion and the like into soup for cooking meat in the kettle according to the quantity and the amount of the cooked meat, cooking at the temperature of 98-100 ℃ for 30-50 minutes, opening a kettle cover, adding supplementary water, simultaneously supplementing a proper amount of ginger, cassia bark, scallion and the like, covering and stewing for 50-60 minutes, and finally taking out the cooked meat blocks and airing to normal temperature.
Fifthly, smoking: the method comprises light color product smoking and heavy color product smoking.
1. Smoking a light-colored product: adding a proper amount of fumigation water into an iron pan, wherein the fumigation water is prepared by adding 30-50 g of pepper and 100-200 g of tea in each kilogram of water; placing the pickled meat blocks on a food steamer, putting the food steamer into an iron pot, and covering tightly; firstly, heating an iron pan for 15-20 minutes by using fuel gas or fire coal, continuously heating after fumigating water in the iron pan is dried, heating residues in the fumigating water to generate smoke, and fumigating meat blocks on a food steamer by using the generated smoke; after the smoke is fumigated for 40-60 minutes, the cover is opened, and the smoked meat is taken out and cooled to the normal temperature.
2. Smoking a heavy-color product: taking out the meat blocks fumigated by the smoke, airing the meat blocks on a fumigating plate, smearing soft white sugar (120 g of soft white sugar for every 4 kg of meat blocks) on the surfaces of the meat blocks after the temperature of the meat blocks is reduced to normal temperature, then sending the meat blocks into a fumigating furnace for fumigating for 4-5 minutes, taking out and airing the meat blocks to normal temperature, and sending the meat blocks to the next procedure.
Sixthly, vacuum packaging: and (3) filling the smoked bacon into a packaging bag, vacuumizing and sealing the bag by using a sealing machine.
Seventhly, high-temperature sterilization: and operated in a conventional manner.
Eighthly, cooling: and rapidly cooling the packaged smoked meat sterilized at high temperature to normal temperature or below.
Ninthly, inspecting and warehousing: inspecting the packaged smoked meat packaging bags, coding qualified products on the packaging bags, and finally registering and warehousing.
Claims (3)
1. A method for processing and preparing vacuum smoked pork with soft package comprises cutting pork into blocks, processing raw materials, pickling, decocting, smoking, vacuum packaging, sterilizing at high temperature, cooling, inspecting, and warehousing; it is characterized in that the utility model is characterized in that,
the pickling process is that 1 to 3 grams of anise, 0.5 to 2 grams of pepper, 0.5 to 3 grams of galangal, 1 to 3 grams of cassia bark, 1 to 3 grams of dried orange peel, 0.1 to 2 grams of Szechuan lovage rhizome, 5 to 15 grams of ginger, 1 to 4 grams of dahurian angelica root and 3 to 6 grams of bay leaf are added into water per kilogram to prepare liquid, and after being prepared, the liquid is boiled by strong fire and cooled again to obtain pickling liquid; adding the processed raw material meat blocks into the pickling liquid, and placing the raw material meat blocks into a refrigerated cabinet for refrigeration for 1-2 hours, wherein the refrigeration temperature is adjusted to 0-3 ℃; taking out, standing at normal temperature for 4-8 hr, and taking out the pickled meat;
the fumigating process is that a proper amount of fumigating water is added into an iron pan, and the fumigating water is prepared by adding 30-50 g of pepper and 100-200 g of tea in each kilogram of water; placing the pickled meat blocks on a food steamer, putting the meat blocks into a pot, and covering the pot; heating an iron pan for 15-20 minutes, continuously heating after the fumigating water in the iron pan is dried, heating the residues in the fumigating water to generate smoke, and fumigating the meat blocks on the food steamer by using the generated smoke; after the smoke is fumigated for 40-60 minutes, the cover is opened, and the smoked meat is taken out and cooled to the normal temperature.
2. The processing and manufacturing method of the vacuum smoked meat with the flexible package as claimed in claim 1, wherein the meat blocks fumigated by the smoke are taken out and aired on a smoking tray, soft white sugar is smeared on the surfaces of the meat blocks after the temperature of the meat blocks is reduced to normal temperature, and then the meat blocks are sent into a smoking furnace to be fumigated for 4-5 minutes and taken out and aired to normal temperature.
3. The processing method of vacuum smoked meat with flexible package as claimed in claim 1 or 2, wherein the tea leaves are selected from the group consisting of green tea, green tea and scented tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101825893A CN101869305B (en) | 2010-05-26 | 2010-05-26 | Method for processing and making flexible-packaging vacuum smoke meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101825893A CN101869305B (en) | 2010-05-26 | 2010-05-26 | Method for processing and making flexible-packaging vacuum smoke meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101869305A true CN101869305A (en) | 2010-10-27 |
| CN101869305B CN101869305B (en) | 2012-04-11 |
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| CN2010101825893A Expired - Fee Related CN101869305B (en) | 2010-05-26 | 2010-05-26 | Method for processing and making flexible-packaging vacuum smoke meat |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266070A (en) * | 2011-07-12 | 2011-12-07 | 重庆智延科技发展有限公司 | Low nitrite preserved pork and preparation method thereof |
| CN104872692A (en) * | 2015-04-24 | 2015-09-02 | 安徽卫食园肉类食品有限公司 | Preparation method of smoked and preserved meat |
| CN106235044A (en) * | 2016-08-29 | 2016-12-21 | 黎志春 | A kind of manufacture method of ripening bacon |
| CN106235043A (en) * | 2016-08-29 | 2016-12-21 | 黎志春 | A kind of manufacture method of pork braised in brown sauce |
| CN106261918A (en) * | 2016-08-29 | 2017-01-04 | 黎志春 | A kind of manufacture method of canned pork |
| CN106333269A (en) * | 2016-08-29 | 2017-01-18 | 黎志春 | Preparation method of pineapple smoked sausage |
| CN106387682A (en) * | 2016-08-29 | 2017-02-15 | 黎志春 | Manufacturing method of dried meat floss |
| CN106387681A (en) * | 2016-08-29 | 2017-02-15 | 黎志春 | Manufacture method of dried pork |
| CN106819937A (en) * | 2016-12-20 | 2017-06-13 | 彭德 | A kind of preparation method of bacon |
| CN113180196A (en) * | 2021-05-28 | 2021-07-30 | 成都大学 | Instant meat product with hot pot flavor and processing method thereof |
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2010
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Patent Citations (6)
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| CN1074099A (en) * | 1992-01-10 | 1993-07-14 | 关文达 | The fumigating method of Hypophthalmichthys molitrix |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266070A (en) * | 2011-07-12 | 2011-12-07 | 重庆智延科技发展有限公司 | Low nitrite preserved pork and preparation method thereof |
| CN102266070B (en) * | 2011-07-12 | 2013-01-02 | 重庆智延科技发展有限公司 | Low nitrite preserved pork and preparation method thereof |
| CN104872692A (en) * | 2015-04-24 | 2015-09-02 | 安徽卫食园肉类食品有限公司 | Preparation method of smoked and preserved meat |
| CN106235044A (en) * | 2016-08-29 | 2016-12-21 | 黎志春 | A kind of manufacture method of ripening bacon |
| CN106235043A (en) * | 2016-08-29 | 2016-12-21 | 黎志春 | A kind of manufacture method of pork braised in brown sauce |
| CN106261918A (en) * | 2016-08-29 | 2017-01-04 | 黎志春 | A kind of manufacture method of canned pork |
| CN106333269A (en) * | 2016-08-29 | 2017-01-18 | 黎志春 | Preparation method of pineapple smoked sausage |
| CN106387682A (en) * | 2016-08-29 | 2017-02-15 | 黎志春 | Manufacturing method of dried meat floss |
| CN106387681A (en) * | 2016-08-29 | 2017-02-15 | 黎志春 | Manufacture method of dried pork |
| CN106819937A (en) * | 2016-12-20 | 2017-06-13 | 彭德 | A kind of preparation method of bacon |
| CN113180196A (en) * | 2021-05-28 | 2021-07-30 | 成都大学 | Instant meat product with hot pot flavor and processing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101869305B (en) | 2012-04-11 |
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