CN101904516A - Rapid processing method of smoked and dried products - Google Patents
Rapid processing method of smoked and dried products Download PDFInfo
- Publication number
- CN101904516A CN101904516A CN2010102202813A CN201010220281A CN101904516A CN 101904516 A CN101904516 A CN 101904516A CN 2010102202813 A CN2010102202813 A CN 2010102202813A CN 201010220281 A CN201010220281 A CN 201010220281A CN 101904516 A CN101904516 A CN 101904516A
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- Prior art keywords
- meat
- cigarette
- meat base
- processing method
- dry
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- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 44
- 238000000034 method Methods 0.000 claims abstract description 23
- 230000000391 smoking effect Effects 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 235000019504 cigarettes Nutrition 0.000 claims description 28
- 238000005057 refrigeration Methods 0.000 claims description 14
- 239000000779 smoke Substances 0.000 claims description 13
- 235000021110 pickles Nutrition 0.000 claims description 11
- 235000013409 condiments Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 2
- 238000007710 freezing Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 238000009938 salting Methods 0.000 abstract 3
- 238000007605 air drying Methods 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 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 description 6
- 229930006000 Sucrose Natural products 0.000 description 6
- 239000000047 product Substances 0.000 description 3
- 239000012467 final product Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000026676 system process Effects 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a rapid processing method of smoked and dried products, which comprises the traditional procedures of meat bland cleaning, unhairing, dry salting, hanging, air-drying and canning. The method is characterized by comprising the steps of mixed salting, freezing salting and smoking first at high temperature and then at low temperature. The invention has the advantages that the smoked and dried products can be processed in high temperature weather, and the method is simple and practical; the processed dried products are fresher than the smoked and dried products prepared by the traditional technology, and the phenomena of mouldness, rancidity and deterioration do not occur in the processing process; and the dried products can be processed with the method at anytime anywhere all the year around.
Description
Technical field
The present invention relates to meat packing, specifically is the rapid-result processing method that cigarette smokes cured goods.
Background technology
It is that China people like a kind of food of eating that cigarette smokes cured goods, it is well-known already both at home and abroad that cigarette perfume intestines, hunan smoked pork with leeks 8.00, cigarette smoke pressed salted duck, the processing method of cured goods is a lot, China Patent No. 2005100222505 discloses a kind of processing method of air-dried pickled and cured meat, this method comprises the steps: to pickle-air-dry-unhairing-hanger-bittern boiling-unload frame-jar bag-vacuum packaging-microwave disinfection-refrigeration, this processing method complex process, the cured system time drags longly, and cured goods occur easily going mouldy, become sour, denaturalization phenomenon.
Summary of the invention
The objective of the invention is to provide a kind of cigarette that all can process throughout the year to smoke the rapid-result processing method of cured goods, it is fresh that the cigarette that this processing method processes smokes cured goods, never degenerates, do not become sour, do not go mouldy.
Cigarette of the present invention smokes the rapid-result processing method of cured goods, comprise traditional meat base cleaning, unhairing, pickle, hanger, dry, jar bag process, unlike the prior art be: also be provided with mix pickle step, refrigeration pickle treatment step and first high temperature after the low temperature cigarette smoke step.
It is to put into container with the meat base of the good dry-salt system of cured system condiment erasing that described mixing is pickled, pickled 17-19 hour, and then carry out the meat base that wine is washed dry-salt system with the liquor more than 50 ℃, the weight ratio of meat and liquor is 100: 2, will the meat base after wine is washed places in the container and pickles 12 hours again.
Described refrigeration is pickled and handled is to decide according to the weather temperature characteristics in the meat base curing process, and weather temperature is higher than 8 ℃, and the meat base of pickling will be put 1-8 ℃ of refrigerating chamber refrigeration immediately into; Weather temperature is below 8 ℃, and meat base normal temperature is placed and got final product.
To smoke be that meat base after mixing is pickled, dried is placed on cigarette and smokes in room or the baking box to the low temperature cigarette behind the described first high temperature, and the control temperature is 70 ℃ earlier, and the system of smoking 5 hours is carried out maturation process; Dry processing then, temperature control smoked 19 hours for 50-55 ℃ again.
The used condiment of the dry-salt system of the present invention is made up of salt, spicy aquatic foods, white sugar, decides according to people's taste, and winter is salty partially, and summer is light partially.So during winter, the weight ratio of meat and condiment is: meat: salt: spicy aquatic foods: white sugar=50: 0.9: 0.18: 0.2; During summer, the weight ratio of meat and condiment is: meat: salt: spicy aquatic foods: white sugar=50: 0.75: 0.18: 0.2.
Advantage of the present invention is: hot weather can be processed cigarette and smoke cured goods, add and need use three process man-hour: mix pickle step, refrigeration pickle treatment step and first high temperature after the low temperature cigarette smoke step, method is simple and practical, mix the advantage of pickling: the meat base of dry-salt system is to utilize the principle of high concentration to the low concentration infiltration, the meat base salts down easily, and saves time; Wine is washed the meat base can increase the fragrance that cigarette smokes cured goods, can make the taste unanimity of meat base again, does not become not light, and it is anticorrosion also having an effect; The advantage that treatment step is pickled in refrigeration: be to guarantee that the meat base does not become sour, never degenerates in the curing process; The low temperature cigarette smokes step behind elder generation's high temperature, smokes cured goods finished product from the meat base to cigarette, approximately needs 60 hours systems of smoking to finish, so the cured goods of manufacturing out are fresh, do not go mouldy, does not become sour, never degenerates; Adopt this method, can process cured goods whenever and wherever possible throughout the year.
The specific embodiment
The invention will be further elaborated below in conjunction with the specific embodiment.
A kind of cigarette smokes the rapid-result processing method of cured goods, comprises following technological process:
(weather temperature is needing 1-8 ℃ of refrigeration more than 8 ℃, weather temperature need not refrigerate below 8 ℃, and normal temperature is placed with meat base → singe → clean → meat cutting bar → dry-salt system → refrigeration.) → wine washes → refrigerates that (weather temperature is needing 1-8 ℃ of refrigeration more than 8 ℃, weather temperature need not refrigerate below 8 ℃, and normal temperature is placed.) → hanger → dry → smoke the room or baking box → cigarette smoke → finished product → unload frame → jar bag → and freezing.Above technological process was finished in 60 hours.
Described mixing is pickled: the used condiment of dry-salt system mainly contains salt, white sugar, spicy aquatic foods, liquor earlier, according to the people taste in season is decided, and is warm, and when temperature was high, the condiment consumption was less; Be cold, when temperature hanged down, the condiment consumption was some more.The weight ratio of meat and condiment is during winter: meat: salt: spicy aquatic foods: white sugar=50: 0.9: 0.18: 0.2; The weight ratio of meat and condiment is during summer: meat: salt: spicy aquatic foods: white sugar=50: 0.75: 0.18: 0.2; The meat base is washed with 50 high spirits of spending in the back, and ratio is pressed the meat base: wine=100: 2, wash the meat base after the dry-salt system, and pickle 11-12 hour again, and turn over cylinder 1 time, pickle and finish.
It is to decide according to the weather temperature characteristics in the meat base curing process that treatment step is pickled in described refrigeration, and weather temperature is higher than 8 ℃, occurs easily becoming sour, denaturalization phenomenon, so the meat base of pickling will be put 1-8 ℃ of refrigerating chamber refrigeration immediately into; Weather temperature is below 8 ℃, and meat base normal temperature is placed and got final product.
To smoke be that meat base after mixing is pickled, dried is put into baking box or cigarette smokes the room to the low temperature cigarette behind the described first high temperature, macerate cigarette with ignited fuels such as pine, weedtree, peanut shell, corncobs, the beginning sootiness, 70 ℃ of control temperature, after 5 hours, temperature drops to 50～55 ℃, is smoking under this temperature about 19 hours again, promptly make cigarette and smoke cured manufactured goods, and in time finished product is carried out jar bag, cold storage.Smoke and should keep between the meat base certain spacing being arranged in the system process, guarantee that cigarette smokes evenly, unanimous between the higher and lower levels.
The cigarette that adopts this method to make smokes cured goods, and through depositing test in a year, cured goods are fresh, do not go mouldy, do not become sour, never degenerate, and has the meat fragrance of cured goods.
Claims (4)
1. a cigarette smokes the rapid-result processing method of cured goods, comprises traditional meat base cleaning, unhairing, dry-salt system, hanger, dries, jar bag step, it is characterized in that: also be provided with mix pickle step, refrigeration pickle treatment step and first high temperature after the low temperature cigarette smoke step.
2. rapid-result processing method according to claim 1, it is characterized in that: described mixing is pickled, be to put into container with the meat base of the good dry-salt system of cured system condiment erasing, pickled 17-19 hour, carry out the meat base that wine is washed dry-salt system with the liquor more than 50 ℃ then, the weight ratio of meat and liquor is 100: 2, will pickle 12 hours in the meat base placement container after wine is washed again.
3. rapid-result processing method according to claim 1 is characterized in that: processing is pickled in described refrigeration, is in the meat base curing process, and weather temperature is higher than 8 ℃, immediately the meat base of pickling is put into 1-8 ℃ of refrigerating chamber refrigeration.
4. rapid-result processing method according to claim 1 is characterized in that: to smoke be that meat base after mixing is pickled, dried is placed on cigarette and smokes in room or the baking box to the low temperature cigarette behind the described first high temperature, and the control temperature is 70 ℃ earlier, and the system of smoking 5 hours is carried out maturation process; Dry processing then, the control temperature smoked 19 hours for 50-55 ℃ again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102202813A CN101904516B (en) | 2010-07-05 | 2010-07-05 | Rapid processing method of smoked and dried products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102202813A CN101904516B (en) | 2010-07-05 | 2010-07-05 | Rapid processing method of smoked and dried products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101904516A true CN101904516A (en) | 2010-12-08 |
| CN101904516B CN101904516B (en) | 2012-11-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102202813A Expired - Fee Related CN101904516B (en) | 2010-07-05 | 2010-07-05 | Rapid processing method of smoked and dried products |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160654A (en) * | 2011-02-16 | 2011-08-24 | 陆超 | Method for reducing generation of nitrite in dry salted and smoked product |
| CN102697068A (en) * | 2012-06-15 | 2012-10-03 | 重庆敦康农业发展股份合作社 | Method for preparing Tujia cured meat |
| CN102919789A (en) * | 2012-11-16 | 2013-02-13 | 陆超 | Salting material for smudging cured products |
| CN102940264A (en) * | 2012-11-16 | 2013-02-27 | 陆超 | Processing method of smoked products incapable of causing internal heat |
| CN102940263A (en) * | 2012-11-16 | 2013-02-27 | 陆超 | Quick processing method of smoked and cured products |
| CN102960757A (en) * | 2012-11-16 | 2013-03-13 | 陆超 | Rapid machining method of smoked old hen |
| CN103637223A (en) * | 2013-11-28 | 2014-03-19 | 陆超 | Method for processing cured meat products in hot weather |
| CN103637226A (en) * | 2013-12-05 | 2014-03-19 | 陆超 | Pickling method of low-salt smoked meat product |
| CN103637227A (en) * | 2013-12-05 | 2014-03-19 | 陆超 | Method for processing preserved meat by utilizing solar energy and roast smoking |
| CN105614456A (en) * | 2014-10-30 | 2016-06-01 | 陆超 | Method for reducing acid value of smoked salted product |
| CN106490127A (en) * | 2015-09-08 | 2017-03-15 | 陆超 | A kind of preservation method of cigarette smoked cured product |
| CN106490486A (en) * | 2015-09-08 | 2017-03-15 | 陆超 | A kind of method of curing salted meat |
| CN106912815A (en) * | 2017-01-21 | 2017-07-04 | 广西顺康农业有限公司 | A kind of bacon of reducing blood lipid |
| CN106912814A (en) * | 2017-01-21 | 2017-07-04 | 广西顺康农业有限公司 | A kind of health care bacon of reducing blood lipid |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380117A (en) * | 2008-10-15 | 2009-03-11 | 冉伟 | Production method of bacon |
| CN101502329A (en) * | 2009-03-13 | 2009-08-12 | 冯廷萃 | Low-temperature salting and multi-layer continuous fume smoking method for cured meat |
| CN101601476A (en) * | 2009-06-26 | 2009-12-16 | 巫溪县李大姐肉食品有限公司 | Method for processing cured meat |
-
2010
- 2010-07-05 CN CN2010102202813A patent/CN101904516B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380117A (en) * | 2008-10-15 | 2009-03-11 | 冉伟 | Production method of bacon |
| CN101502329A (en) * | 2009-03-13 | 2009-08-12 | 冯廷萃 | Low-temperature salting and multi-layer continuous fume smoking method for cured meat |
| CN101601476A (en) * | 2009-06-26 | 2009-12-16 | 巫溪县李大姐肉食品有限公司 | Method for processing cured meat |
Non-Patent Citations (2)
| Title |
|---|
| 《中国猪业》 20100131 薛建娥 腊肉腌制方法及设备的改进 55 , 第1期 2 * |
| 《肉类工业》 20090825 郑坚强 腊肉的加工工艺 14,15 , 第08期 2 * |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160654A (en) * | 2011-02-16 | 2011-08-24 | 陆超 | Method for reducing generation of nitrite in dry salted and smoked product |
| CN102697068A (en) * | 2012-06-15 | 2012-10-03 | 重庆敦康农业发展股份合作社 | Method for preparing Tujia cured meat |
| CN102919789A (en) * | 2012-11-16 | 2013-02-13 | 陆超 | Salting material for smudging cured products |
| CN102940264A (en) * | 2012-11-16 | 2013-02-27 | 陆超 | Processing method of smoked products incapable of causing internal heat |
| CN102940263A (en) * | 2012-11-16 | 2013-02-27 | 陆超 | Quick processing method of smoked and cured products |
| CN102960757A (en) * | 2012-11-16 | 2013-03-13 | 陆超 | Rapid machining method of smoked old hen |
| CN103637223A (en) * | 2013-11-28 | 2014-03-19 | 陆超 | Method for processing cured meat products in hot weather |
| CN103637226A (en) * | 2013-12-05 | 2014-03-19 | 陆超 | Pickling method of low-salt smoked meat product |
| CN103637227A (en) * | 2013-12-05 | 2014-03-19 | 陆超 | Method for processing preserved meat by utilizing solar energy and roast smoking |
| CN105614456A (en) * | 2014-10-30 | 2016-06-01 | 陆超 | Method for reducing acid value of smoked salted product |
| CN106490127A (en) * | 2015-09-08 | 2017-03-15 | 陆超 | A kind of preservation method of cigarette smoked cured product |
| CN106490486A (en) * | 2015-09-08 | 2017-03-15 | 陆超 | A kind of method of curing salted meat |
| CN106912815A (en) * | 2017-01-21 | 2017-07-04 | 广西顺康农业有限公司 | A kind of bacon of reducing blood lipid |
| CN106912814A (en) * | 2017-01-21 | 2017-07-04 | 广西顺康农业有限公司 | A kind of health care bacon of reducing blood lipid |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101904516B (en) | 2012-11-21 |
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Effective date of registration: 20171122 Address after: The 541501 the Guangxi Zhuang Autonomous Region statewide Shaoxing County of Guilin city water source Zhenlin village white tiger head village Patentee after: Guilin all state county surpass Food Co.,Ltd. Address before: Guanyang County, Guilin city 541600 the Guangxi Zhuang Autonomous Region xuezhou school district Nga Court No. B-4 Patentee before: Lu Chao |
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Effective date of registration: 20210119 Address after: 541500 Yangjia village, Yima village committee, caiwan Town, Quanzhou County, Guilin City, Guangxi Zhuang Autonomous Region Patentee after: Guilin haiyangping Agriculture Co.,Ltd. Address before: 541501 baihutou village, Linyuan village committee, Shaoshui Town, Quanzhou County, Guilin City, Guangxi Zhuang Autonomous Region Patentee before: Guilin all state county surpass Food Co.,Ltd. |
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