CN101904516B

CN101904516B - Rapid processing method of smoked and dried products

Info

Publication number: CN101904516B
Application number: CN2010102202813A
Authority: CN
Inventors: 陆超
Original assignee: 陆超
Current assignee: Guilin haiyangping Agriculture Co., Ltd
Priority date: 2010-07-05
Filing date: 2010-07-05
Publication date: 2012-11-21
Anticipated expiration: 2030-07-05
Also published as: CN101904516A

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 bythe 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

Cigarette smokes the rapid-result processing method of cured goods

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; Cured processing products method is a lot; Chinese patent numbers 2005100222505 discloses a kind of processing method of air-dried pickled and cured meat, and 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, different with prior art is: also be provided with mix pickle step, refrigeration pickle treatment step and first high temperature after the low temperature cigarette smoke step.

It is with putting 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, after wine is washed the meat base is placed 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 refrigerating chamber refrigeration immediately into, and refrigerated storage temperature is 1-8 ℃; 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 the spicy Xian ︰ of: Rou ︰ Shi Yan ︰ white sugar=50 ︰, 0.9 ︰, 0.18 ︰ 0.2; During summer, the weight ratio of meat and condiment is the spicy aquatic foods of: Rou ︰ Shi Yan ︰: 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, and 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 of meat base consistent, not salty not light again, 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 accomplish, 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

Below in conjunction with the specific embodiment the present invention is done further elaboration.

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 accomplished in 60 hours.

Claims

1. a cigarette smokes the rapid-result processing method of cured goods, comprise traditional meat base cleaning, unhairing, pickle, hanger, dry, cigarette smokes, jar bag step, it is characterized in that: treatment step is pickled, refrigerated to the described step of pickling for mixing:

Described mixing is pickled, and is with putting into container with the meat base of the good dry-salt system of cured system condiment erasing, pickling 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, after wine is washed the meat base is placed in the container and pickles 12 hours again; In curing process; Temperature is higher than 8 ℃, puts the meat base of pickling into refrigerating chamber refrigeration immediately, and refrigerated storage temperature is 1-8 ℃;

It is that meat base after mixing is pickled, dried is placed on cigarette and smokes in room or the baking box that described cigarette smokes, 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.