CN102370188A - Production method of western-style pork bacon - Google Patents
Production method of western-style pork bacon Download PDFInfo
- Publication number
- CN102370188A CN102370188A CN2011103374474A CN201110337447A CN102370188A CN 102370188 A CN102370188 A CN 102370188A CN 2011103374474 A CN2011103374474 A CN 2011103374474A CN 201110337447 A CN201110337447 A CN 201110337447A CN 102370188 A CN102370188 A CN 102370188A
- Authority
- CN
- China
- Prior art keywords
- baconic
- meat
- western
- pork
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production method of western-style pork bacon. The production process of the western-style pork bacon comprises the steps of: using cut streaky pork and pork No.1, adding a small amount of minced lean pork through injection, rolling, curing, statically placing, film pressing, smoking, steaming, quick freezing, slicing and packaging. Bacon is one of three major backbone products of the traditional western-style meat products and the consumptions of bacon in Europe and the United States respectively take the first place and the second place of the consumption of the traditional western-style meat products. The western-style pork bacon which is produced by using the method has the advantages of light taste, strong smoky flavor and convenience in frying.
Description
Technical field:
The present invention relates to a kind of preparation method of meat products, particularly a kind of Western-style pork Baconic's preparation method.
Background technology:
Baconic has another name called cigarette meat, is that the meat at pork belly that pork is formed through the working procedure processing such as smoked that salts down or other positions is smoked and formed.Cigarette meat is generally considered to be the cephalic disc of breakfast, and it is thinly sliced, and is placed in the bowl roasting or fries, and cigarette meat flavour road is fabulous, and is commonly used as the cooking.Baconic is one of three big pillar products of traditional Western-style meat products, and especially in American-European countries, consumption figure occupies first and second name of traditional Western-style meat products.Along with the development of China's economic level, Baconic has also come into the high-end consumption market of China.
Summary of the invention:
The preparation method that the purpose of this invention is to provide a kind of Western-style pork Baconic, this method utilization cut apart good streaky pork and the lean pork tumbling that a small amount of strand of adding makes after the injection feed liquid of I meat is pickled after the finally intact pure product of a kind of suitable suitability for industrialized production light taste smoke flavour of a series of programs of press mold, sootiness, boiling, quick-frozen, section and packing.
As above design, the technical scheme that the present invention uses is: a kind of Western-style pork Baconic's preparation method is characterized in that: carry out according to the following step:
1. cut apart: streaky pork is cleared up, I meat is cut into sheet, II meat is rubbed;
2. injection: formulation water as requested, raw material is gone into injector and is carried out calibrated shot after weighing, 2-6 ℃ of material coolant-temperature gage, injection rate is 28-33%, injection back meat temperature≤8 ℃; Material water is formed by salt, white granulated sugar, monosodium glutamate, phosphate, sodium iso-vc, injection-type carragheen, soybean protein isolate, natrium nitrosum and frozen water mixed preparing;
3. tumbling is pickled: with II meat meat stuffing during with streaky pork and the tumbling of I meat, and 7～10 hours tumbling total times, worked 15 minutes, stopped 15 minutes; Leave standstill again after the tumbling and pickle 9-12 hour, meat temperature after pickling≤8 ℃;
4. adorn mould: will salt down good streaky pork and I meat successively are placed in Baconic's mould, and the fastening mould is discharged air in it then;
5. 4. step is carried out boiling through the Baconic's mould behind the pressing mold;
6. mould unloading: the Baconic after the boiling is cooled to central temperature below 20 ℃, removes mould and plastics single-skin drum then, Baconic neatly is placed on the sootiness sieve;
7. sootiness;
8. heat radiation, quick-frozen;
9. slice packaging, decals are put in storage.
The step of above-mentioned boiling is: spray is 4-8 minute earlier, then in two steps:
(1) first step color development 15～20 minutes is 40～55 ℃;
72 ℃ of (2) second step boilings 120～150 minutes.
The step of above-mentioned sootiness is:
(1) dry 40～60 minutes of the first step is 65～70 ℃;
65～70 ℃ of (2) second step sootiness 25～35 minutes;
65 ℃ of (3) the 3rd step exhausts 3 minutes;
55～65 ℃ of (4) the 4th dry 10～15 minutes of steps.
The condition of above-mentioned heat radiation quick-frozen is: (1) dispel the heat to the product center temperature below 30 ℃ the time, Baconic is transferred on the quick-frozen frame, push in-18 ℃ the quick freezing repository; (2) central temperature can be cut into slices in the time of-2 ℃-5 ℃ at 40-50h the general quick-frozen time.
Above-mentioned material water is formed by salt 2-3 part, white granulated sugar 0.3-0.8 part, monosodium glutamate 0.1-0.3 part, phosphate 0.3-0.8 part, sodium iso-vc 0.2-0.5 part, injection-type carragheen 0.2-0.5 part, soybean protein isolate 0.5-1.5 part, natrium nitrosum 0.005-0.008 part, frozen water 30-40 part mixed preparing.
The present invention has following advantage and beneficial effect:
1, the Western-style pork Baconic color contrast of utilizing the present invention to make is obvious, and is smooth through fried taste later, the light taste non-greasy, and excellent taste is fit to breakfast and fries in shallow oil and eat or the cooking of heat assistant very much.
2, easy, the machining convenient and suitable suitability for industrialized production of the technical scheme steps among the present invention.
3, the present invention uses raw material resources abundant, and it is easy to draw materials, and is fit to long-term the use.
The specific embodiment:
Below in conjunction with specific embodiment the present invention is described further:
The raw meat that the present invention uses adopts fresh or freezing streaky pork, pig 1# meat and shouledr meat.Present embodiment adopts fresh streaky pork, pig 1# meat and shouledr meat; Process steps is following:
1. cut apart:
(1) streaky pork is rejected residual broken bone and cartilage, and repair and remove unnecessary show condition, manadesma, fat deposit thickness in monolayer≤1cm, and it is interted, make its surface short-tempered;
(2) the I sliced meat become the sheet of 2-3cm, reject in-house bulk fat and manadesma; Basic manadesma of rejecting in the II meat tissue rubs through the 3mm orifice plate, and room temperature≤15 ℃ are cut apart in meat temperature≤8 after cutting apart ℃.
2. injection: require formulation water according to 50 kilograms of streaky porks and No. 1 meat of 50 kilograms of pigs, raw material is gone into injector and is carried out calibrated shot after weighing, 2-6 ℃ of material coolant-temperature gage, and injection rate is 28%, injection back meat temperature≤8 ℃.Contain salt 2.5kg, white granulated sugar 0.5kg, monosodium glutamate 0.1kg, phosphate 0.5kg, sodium iso-vc 0.3kg, injection-type carragheen 0.3kg, soybean protein isolate 1.1kg, natrium nitrosum 0.005kg, frozen water 33kg in the material water.
3. tumbling is pickled:
(1) with II meat meat stuffing, during with streaky pork and the tumbling of I meat, 7 hours tumbling total times, worked 15 minutes, stopped 15 minutes;
(2) leave standstill again after the tumbling and pickle 10 hours, pickle back meat temperature≤8 ℃.
4. dress mould:
(1) clean intact Baconic's mould is kept flat on the operating table surface, again with complete single-skin drum, be placed on Baconic's mould, mould is put in order for four jiaos, in case single-skin drum fold;
(2) streaky pork that will pickle lies in the mould, requires the rib row of streaky pork vertical with the long limit of mould, and has rib row's one side to make progress;
(3) bottom adopts streaky pork, looks the lean to fat ratio of streaky pork, adds one deck I meat, adds I meat with 45% basically, and the part vacancy adds the II meat meat mincing that tumbling is good, to guarantee not having the space to exist between meat and the meat;
(4) look the streaky pork lean to fat ratio, add streaky pork or I meat again on its surface, guarantee that Baconic's girth of a garment ratio must evenly must not have overfertilization or cross thin phenomenon in single place, the necessary rib row of this piece streaky pork up;
(5) guaranteeing that adorning the mould vacancy fills in, when not having the cavity to exist, gets final product buckling die.If because of sarcosis, do not press tightly, can suitably reject unnecessary raw material, link closely again, and guarantee that snap close is complete, full;
(6) behind the fastening mould, adopt the iron pin to drop a hint,, go up unwheeling at last so that the inner air exhaust is more complete.
5. precook: spray is 5 minutes earlier:
(1) first step color development 15 minutes is 55 ℃,
72 ℃ of (2) second step boilings 150 minutes
6. mould unloading: Baconic is cooled to central temperature below 20 ℃, removes mould and plastics single-skin drum then, Baconic neatly is placed on the sootiness sieve.
7. sootiness:
(1) dry 60 minutes of the first step is 65 ℃;
65 ℃ of (2) second step sootiness 40 minutes;
65 ℃ of (3) the 3rd step exhausts 3 minutes;
65 ℃ of (4) the 4th dry 15 minutes of steps.
8. heat radiation, quick-frozen:
(1) dispel the heat to the product center temperature below 30 ℃ the time, Baconic is transferred on the quick-frozen frame, push in-18 ℃ the quick freezing repository;
(2) central temperature can be cut into slices in the time of-2 ℃-5 ℃ at 48h the quick-frozen time.
9. slice packaging:
(1) adopts the slicer section, require thickness consistent, the sliced meat of rejecting fragmentation or overfertilization;
(2) connect the chartered plane vacuum packaging.
10. decals warehouse-in: require section, after packing is good, in time send in the quick freezing repository, carry out quick quick-frozen, make the surface basically quick-frozen good after, can deliver.
Through the Western-style pork Baconic that this method makes, light taste, smoke is strong, and fried process is not easily broken, the bulk that can be kept perfectly.
More than disclosedly be merely specific embodiment of the present invention, but the present invention is not limited thereto, the interior development and the extension of any this area all should be within protection scope of the present invention.
Claims (5)
1. a Western-style pork Baconic preparation method is characterized in that: carry out according to the following step:
1. cut apart: streaky pork is cleared up, I meat is cut into sheet, II meat is rubbed;
2. injection: formulation water as requested, raw material is gone into injector and is carried out calibrated shot after weighing, 2-6 ℃ of material coolant-temperature gage, injection rate is 28-33%, injection back meat temperature≤8 ℃; Material water is formed by salt, white granulated sugar, monosodium glutamate, phosphate, sodium iso-vc, injection-type carragheen, soybean protein isolate, natrium nitrosum and frozen water mixed preparing;
3. tumbling is pickled: with II meat meat stuffing during with streaky pork and the tumbling of I meat, and 7～10 hours tumbling total times, worked 15 minutes, stopped 15 minutes; Leave standstill again after the tumbling and pickle 9-12 hour, meat temperature after pickling≤8 ℃:
4. adorn mould: will salt down good streaky pork and I meat successively are placed in Baconic's mould, and the fastening mould is discharged air in it then;
5. 4. step is carried out boiling through the Baconic's mould behind the pressing mold;
6. mould unloading: the Baconic after the boiling is cooled to central temperature below 20 ℃, removes mould and plastics single-skin drum then, Baconic neatly is placed on the sootiness sieve;
7. sootiness;
8. heat radiation, quick-frozen;
9. slice packaging, decals are put in storage.
2. Western-style pork Baconic's according to claim 1 preparation method is characterized in that: the step of above-mentioned boiling is: spray is 4-8 minute earlier, then in two steps:
(1) first step color development 15～20 minutes is 40～55 ℃;
72 ℃ of (2) second step boilings 120～150 minutes.
3. Western-style pork Baconic's according to claim 1 preparation method is characterized in that: the step of above-mentioned sootiness is:
(1) dry 40～60 minutes of the first step is 65～70 ℃;
65～70 ℃ of (2) second step sootiness 25～35 minutes;
65 ℃ of (3) the 3rd step exhausts 3 minutes;
55～65 ℃ of (4) the 4th dry 10～15 minutes of steps.
4. Western-style pork Baconic's according to claim 1 preparation method is characterized in that: the condition of above-mentioned heat radiation quick-frozen is: (1) dispel the heat to the product center temperature below 30 ℃ the time, Baconic is transferred on the quick-frozen frame, push in-18 ℃ the quick freezing repository; (2) central temperature can be cut into slices in the time of-2 ℃-5 ℃ at 40-50h the general quick-frozen time.
5. Western-style pork Baconic's according to claim 1 preparation method is characterized in that: above-mentioned material water is formed by salt 2-3 part, white granulated sugar 0.3-0.8 part, monosodium glutamate 0.1-0.3 part, phosphate 0.3-0.8 part, sodium iso-vc 0.2-0.5 part, injection-type carragheen 0.2-0.5 part, soybean protein isolate 0.5-1.5 part, natrium nitrosum 0.005-0.008 part, frozen water 30-40 part mixed preparing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103374474A CN102370188A (en) | 2011-10-31 | 2011-10-31 | Production method of western-style pork bacon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103374474A CN102370188A (en) | 2011-10-31 | 2011-10-31 | Production method of western-style pork bacon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102370188A true CN102370188A (en) | 2012-03-14 |
Family
ID=45789818
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103374474A Pending CN102370188A (en) | 2011-10-31 | 2011-10-31 | Production method of western-style pork bacon |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102370188A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190633A (en) * | 2013-04-02 | 2013-07-10 | 福建天翼食品有限公司 | Pork and beef combined bacon and production method thereof |
| CN104026632A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Pork bacon and production method thereof |
| CN104286945A (en) * | 2014-10-29 | 2015-01-21 | 福建容和盛食品集团有限公司 | Bacon and preparation method thereof |
| CN105799960A (en) * | 2016-04-12 | 2016-07-27 | 河南佳怡食品有限公司 | Bacon bagging and quantitative filling processing method |
| CN106722353A (en) * | 2016-12-08 | 2017-05-31 | 南通玉兔集团有限公司 | A kind of preparation method of European Baconic |
| CN106901212A (en) * | 2017-02-24 | 2017-06-30 | 雏鹰农牧集团股份有限公司 | A kind of Novel leisure meat products production technology |
| CN107095172A (en) * | 2017-03-17 | 2017-08-29 | 苏州华跃玖泰食品有限公司 | A kind of manufacturing process of Baconic |
| CN107712647A (en) * | 2017-10-12 | 2018-02-23 | 江苏雨润肉食品有限公司 | One kind automation Baconic's machining production line |
| CN109007620A (en) * | 2017-06-09 | 2018-12-18 | 江苏雨润肉食品有限公司 | The preparation of Western-style Baconic a kind of and dicing method |
| CN109007628A (en) * | 2017-06-09 | 2018-12-18 | 江苏雨润肉食品有限公司 | A kind of Western-style Baconic of industrialization |
| CN109645359A (en) * | 2019-01-18 | 2019-04-19 | 江苏雨润肉食品有限公司 | A kind of process type Baconic and preparation method thereof |
| CN111374275A (en) * | 2020-03-26 | 2020-07-07 | 山东天博食品配料有限公司 | Preparation method of leisure freeze-dried bacon |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427812A (en) * | 2008-10-24 | 2009-05-13 | 南京农业大学 | Chinese style root bloating air-dry mature process |
| CN101766311A (en) * | 2008-12-31 | 2010-07-07 | 青岛波尼亚食品有限公司 | Duck bacon and preparation method thereof |
| CN101869307A (en) * | 2010-06-11 | 2010-10-27 | 李淑香 | Processing method of Muslim beef bacon product |
| CN101999681A (en) * | 2010-10-26 | 2011-04-06 | 华南理工大学 | High-quality and low-cost meat product and industrial production method thereof |
| 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 |
-
2011
- 2011-10-31 CN CN2011103374474A patent/CN102370188A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427812A (en) * | 2008-10-24 | 2009-05-13 | 南京农业大学 | Chinese style root bloating air-dry mature process |
| CN101766311A (en) * | 2008-12-31 | 2010-07-07 | 青岛波尼亚食品有限公司 | Duck bacon and preparation method thereof |
| CN101869307A (en) * | 2010-06-11 | 2010-10-27 | 李淑香 | Processing method of Muslim beef bacon product |
| CN101999681A (en) * | 2010-10-26 | 2011-04-06 | 华南理工大学 | High-quality and low-cost meat product and industrial production method thereof |
| 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 |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190633A (en) * | 2013-04-02 | 2013-07-10 | 福建天翼食品有限公司 | Pork and beef combined bacon and production method thereof |
| CN103190633B (en) * | 2013-04-02 | 2014-04-16 | 名佑（福建）食品有限公司 | Pork and beef combined bacon and production method thereof |
| CN104026632A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Pork bacon and production method thereof |
| CN104286945A (en) * | 2014-10-29 | 2015-01-21 | 福建容和盛食品集团有限公司 | Bacon and preparation method thereof |
| CN105799960B (en) * | 2016-04-12 | 2018-11-23 | 河南佳怡食品有限公司 | A kind of Baconic's bagging quantitative filling processing method |
| CN105799960A (en) * | 2016-04-12 | 2016-07-27 | 河南佳怡食品有限公司 | Bacon bagging and quantitative filling processing method |
| CN106722353A (en) * | 2016-12-08 | 2017-05-31 | 南通玉兔集团有限公司 | A kind of preparation method of European Baconic |
| CN106901212A (en) * | 2017-02-24 | 2017-06-30 | 雏鹰农牧集团股份有限公司 | A kind of Novel leisure meat products production technology |
| CN107095172A (en) * | 2017-03-17 | 2017-08-29 | 苏州华跃玖泰食品有限公司 | A kind of manufacturing process of Baconic |
| CN109007620A (en) * | 2017-06-09 | 2018-12-18 | 江苏雨润肉食品有限公司 | The preparation of Western-style Baconic a kind of and dicing method |
| CN109007628A (en) * | 2017-06-09 | 2018-12-18 | 江苏雨润肉食品有限公司 | A kind of Western-style Baconic of industrialization |
| CN107712647A (en) * | 2017-10-12 | 2018-02-23 | 江苏雨润肉食品有限公司 | One kind automation Baconic's machining production line |
| CN109645359A (en) * | 2019-01-18 | 2019-04-19 | 江苏雨润肉食品有限公司 | A kind of process type Baconic and preparation method thereof |
| CN111374275A (en) * | 2020-03-26 | 2020-07-07 | 山东天博食品配料有限公司 | Preparation method of leisure freeze-dried bacon |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102370188A (en) | Production method of western-style pork bacon | |
| CN102726748A (en) | Preparation method for pork bacon | |
| CN103238854B (en) | Production method of air-dried yak meat | |
| CN104187818B (en) | A kind of recuperating chicken row method for salting | |
| CN103238784B (en) | Beef-broth frozen cooked noodles and processing method thereof | |
| CN102273648B (en) | Preparation method of primary taste beef dumplings | |
| CN102972785A (en) | Method for improving dried meat slice sensory quality | |
| CN105054111B (en) | One kind exempting from quick-frozen fresh meat ball of hot water bath sizing and preparation method thereof | |
| CN102885336B (en) | Quick-frozen fish cake and processing method thereof | |
| CN102342526B (en) | Process for producing fragrant and crisp dry-cured beef | |
| CN105707820A (en) | Beef seasoning and production method of seasoned beef | |
| CN102266066A (en) | Barbecued bacon and manufacturing method thereof | |
| CN102132905B (en) | Method for producing instant large yellow croaker roes | |
| CN110651964A (en) | Processing technology for pickling beefsteak with vegetable juice | |
| CN103315323B (en) | Preparation method of luncheon duck meat with pickled pepper flavor | |
| CN111418774A (en) | Quick-frozen prepared chopstick beef and processing method thereof | |
| CN102342527A (en) | Process for producing fired dry-cured beef | |
| CN104026632A (en) | Pork bacon and production method thereof | |
| CN104430804A (en) | Making method of quick-frozen nori squid stripes | |
| CN101243845A (en) | Fish noodle and producing method thereof | |
| CN103340417A (en) | Meat paper and manufacturing method thereof | |
| CN101623110A (en) | Method for processing recombined meat products | |
| CN101095499B (en) | Geese kebab ingredients and technics of processing the geese kebab | |
| CN104472623A (en) | Making method of quickly-frozen powder-adhering seafood vegetable cake | |
| CN114052188A (en) | Blueberry dried pork slice rich in dietary fiber and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120314 |