CN102379424A - Low temperature cured meat processing method - Google Patents

Abstract

The invention relates to a low temperature cured meat processing method. The technological sequence of live pig slaughtering, segmentation, slicing, curing, roasting, cooling and storage is adopted. The low temperature cured meat processing method comprises the following steps of: (1) selecting a live pig with one year to one year and a half growth period to slaughter, segmenting forelegs and streaky pork, and precooling the forelegs and streaky meat at 0-4 DEG C for eliminating toxins for later use; (2) removing the skin and bones, slicing the pork into strips with 30 mm in length, 5 cm in width and 4 cm in thickness, and taking meat with 6-7% muscle fat content for later use; (3) curing for 24-36 h in the environment of 18-25 DEG C; (4) firstly roasting the meat with moderate fire namely 70-75 DEG C for 24-36 h in a roasting room, finishing pasteurization at the same time, and then roasting the meat with slow fire namely 40-45 DEG C for 36-48 h so that the water content becomes 25-28%; and (5) storing the meat at 0-4 DEG C for 2-4 days to form the finished product. The cured and roasted product is stored in a 0-4 DEG C cooling device for 2-4 days to form the finished product, the pollution of pernicious bacteria caused by slow cooling in the room temperature environment is avoided, and the quality of the cured meat is ensured.

Description

The low temperature method for processing cured meat

Technical field

The invention belongs to the meat product process technology, specifically is the low temperature method for processing cured meat

Background technology

Existing in the market bacon product mainly is a Hunan sauce bacon; The spicy bacon in Sichuan; Wherein sauce bacon in Hunan is to use local sauce to pickle for main batching, hangs over the airing that ventilates in the dark place, and taste depends on the quality and the taste of sauce; Outstanding sauce flavor can only can be processed this bacon in period in the winter time or at the beginning of the spring.Sichuan fiber crops bacon is pickled with spicy batching; In its process also with the branch sootiness of lighting a fire, the one, transpiring moisture makes in the butcher's meat moisture get rid of fast; The 2nd, increase the intrinsic smoke of branch; Just can make bacon have the delicate fragrance smoke of pine and cypress branch as fire fiery sootiness with the pine and cypress branch, so the sootiness branch that its sense of taste and sootiness technology are used is relevant, also only in the winter time be fit to this bacon processing season in the early spring.Its sense of taste shows as spicy and strong smoke.The processing method of these two kinds of bacon all receives the restriction of seasonal climate condition, and simultaneously the meat flavour batching of being processed usefulness influences greatlyyer, only adapts to few part region consumer's taste, must pre-treatment sell in May next year again, otherwise, putrid and deteriorated with the generation meat.Other season, can not process, also product-free is invested market, and processing enterprise can only arrange seasonal production, disadvantaged business enterprise long-run development.

Summary of the invention

The objective of the invention is to disclose a kind of low temperature method for processing cured meat, to solve the limitation of pickling season that existing in the market above-mentioned two kinds of bacon exist, the problem of the more consumer wants of bacon sense of taste incompatibility, the inherent quality of raising bacon.Also change activity in production and retrained by season, influence the present situation of enterprise development.

The technical scheme of low temperature method for processing cured meat is: by pig butcher, cut apart, slitting, the process sequence pickling, toast, cool, store; Select the pig slaughtering of 1 year growth period for use to a year and a half; Foreleg and streaky pork cut apart take off, 0 ℃ of-4 ℃ of precooling acid discharge is subsequent use; After boning, be cut into long 30 centimetres, wide 5 centimetres, thick 4 centimetres of bar shapeds, it is subsequent use to get muscle fat content 6%-7% meat; Pickle: pickled 24-36 hour in 18 ℃ of-25 ℃ of environment of temperature; Barbecue: first moderate heat is 70 ℃-75 ℃ of temperature in the bakery, toasts 24-36 hour, has accomplished pasteurize simultaneously, and back slow fire is 40 ℃-45 ℃ of temperature, toasts moisture 25-28% 36-48 hour; Storage: 0 ℃-4 ℃, became product in time 2-4 days.

The batching of using in the aforementioned pickling process: the pork weight good in dividing processing is radix, the salt that uses be the 2-3.5% of meat amount, white sugar is the 0.6-1.5 of meat amount; Chinese prickly ash is the 0.1-0.3% of meat amount, and thin capsicum is the 0.3-0.5% of meat amount, and monosodium glutamate is the 0.1-0.15% of meat amount; Different vc sodium is 0.1% of meat amount; Spice is the 0.05-0.11% of meat amount, and Monascus color is 0.01% of a meat amount, and alcoholic strength 50-55 ° maize wine is the 1.5-2.5% of meat amount.

As pickle 100kg and choose the pork of handling well, the batching of usefulness is: salt 2.8kg, white sugar 1kg, Chinese prickly ash 0.2kg, thin capsicum 0.4kg, monosodium glutamate 0.1kg, different vc sodium 0.1kg, spice 0.09kg, Monascus color 0.01kg, maize wine 2kg.With the batching in preceding 8 kinds of mixing of materials even, with 2kg liquor soak mix thoroughly subsequent use.

Said spice is by weight anise, tsaoko, pepper, anise seed through dried dry product, is ground into the composite seasoning matter of the planar equalization amount of getting.

Good effect of the present invention is that to have solved in the market existing bacon kind single, and the bacon taste is confined to some areas traditional flavor, and consumer demand in the more vast region of incompatibility.To the more important thing is that the product of pickling, toasting is stored in 0 ℃ to 4 ℃ cooling device became product in 2 to 4 days, avoided the room temperature environment slowly pollution of cooling harmful bacterium of causing down, guaranteed the quality of bacon; Pickle, toast except that moisture, store technology in Titian flavor and the cooling device, also make the production of bacon not receive season limit, can all arrange production throughout the year according to the market demand, for the production and selling of enterprise has been expanded better prospect.

The specific embodiment

Below be embodiments of the invention:

Cut apart fore shank and the streaky pork that takes off in the requsst listed below to pickle 100kg; Through 0 ℃ of-4 ℃ of precooling acid discharge, this operation is to solve the acid that the fresh meat sugar produces under the effect of glycogen glycolysis enzyme, in 0 ℃ of-4 ℃ of precooling environment; Reprocess after making the fresh meat acid discharge, interests keep fresh meat because of local flavor is arranged; Bone in peeling, be cut into long 30 centimetres, wide 5 centimetres, thick 4 centimetres of bar shapeds, detecting muscle fat content is 6% to 7% meat;

Pickle with batching and be: salt 2.7kg, white sugar 1.1kg, Chinese prickly ash 0.2kg, thin capsicum 0.5kg, monosodium glutamate 0.12kg, different vc sodium 0.1kg, spice 0.11kg, Monascus color 0.01kg, maize wine 2.1kg.Preceding 8 kinds of mixing of materials in the batching are even, even subsequent use with the wet-mixing of maize steeping in wine.Said thin capsicum is through being ground into the powdery paprika of particulate; Said spice be by anise, tsaoko, pepper, anise seed through drying, be ground into the composite seasoning matter of the planar equalization amount of getting, a kind of batching when being used to pickle low temperature bacon.

Pickle: rub the manual work on the bar shaped pork of getting ready of the above-mentioned batching of getting ready repeatedly; On all batchings are in the 100kg pig, evenly rub fully; The operation of pickling of meat and batching finishes fermentation: the pork that aforementioned operation is pickled is gone into the cylinder fermentation and was not less than 24 hours, and yeast phase turns over cylinder secondary to three; Guarantee into salt tastyly evenly, discharge Free water.Airing: in taking-up salted down, moving air nature airing was to anhydrous drippage.Baking: fasten line fixedly the cinnamon bar go into barn, through moderate heat baking, the slow fire baking then cools naturally.Storage: be packaged into 0 ℃-Cool Room 4 storage 2-4 days after cooling.Said Free water comprises the watery blood in the fresh meat blood vessel, the connate water at place, crack, and it is nutritious, is prone to breed bacteria, and during curing salted meat, necessary extruding and kneading with its discharge, avoids meat to addle, and guarantees the quality of meat.

Wherein: the moderate heat baking temperature is controlled to be 70 ℃-75 ℃, 24 hours-36 hours time, promptly gets rid of the purpose that moisture reaches pasteurize again; The slow fire baking temperature is controlled to be 40 ℃-45 ℃, 36 hours-48 hours time.This routine bake process carries out in the bakery of special use.Promptly toggle the meat line pickled, be suspended on the bar, be fixed to again on the hack lever of bakery,, heat is at the uniform velocity sent in the bakery through blower fan with the coal fire baker that burns.The temperature of controlling well is carried out the operation of moderate heat and slow fire baking by the time.

The low temperature bacon quality that processes:

Muscle fat 6% to-7%, protein slightly changes;

Subjective inspection: glossy, grow tender, the muscle rose, flexible, fatty little Huang, it is aromatic strongly fragrant to distinguish the flavor of, free from extraneous odour.Chemical examination detects: VBN 4.1mg/100g-5.44mg/g, peroxide value 4.14meq/kg, moisture 25%-28%.The quality supervision examining report: outward appearance is moistening slightly, and muscle is coffee color or kermesinus, the little Huang of fatty tangent plane, and glossy, quality is soft slightly, and elasticity is slight, tangent plane is smooth, has the intrinsic fragrance of the bacon that salts down.Peroxide value≤0.05g/100g, acid value≤2mgkoH/kg, nitrite≤3mg/kg lead＜0.1mg/kg, arsenic＜0.01mg/kg, mercury＜0.01mg/kg, cadmium＜0.1mg/kg.

Can know from above detection data, the low temperature bacon that the inventive method is produced, externally form, inherent quality all reach the requirement of environmental protection food.And there is not any peculiar smell, like smoke or sauce flavor.But kept the fragrance of meat itself with generally accepted batching; Pickle, fermentation, baking are processed under the prerequisite that does not receive external environment influence, and hygienic quality is guaranteed, and better sense of taste and adaptability are widely arranged.

Claims (4)

1. low temperature method for processing cured meat, by pig slaughtering, cut apart, slitting, the process sequence pickling, toast, cool, store, it is characterized in that:

A selects the pig slaughtering of 1 year growth period to a year and a half for use, foreleg and streaky pork is cut apart taken off, and 0 ℃ of-4 ℃ of precooling acid discharge is subsequent use;

B bones, and is cut into long 30 centimetres, and is wide 5 centimetres, thick 4 centimetres of bar shapeds, and it is subsequent use to get muscle fat content 6%-7% meat;

C pickles: pickled 24-36 hour in 18 ℃ of-25 ℃ of environment of temperature;

The d barbecue: first moderate heat is 70 ℃-75 ℃ of temperature in the bakery, toasts 24-36 hour, has accomplished pasteurize simultaneously, and back slow fire is 40 ℃-45 ℃ of temperature, toasts moisture 25-28% 36-48 hour;

E storage: 0 ℃-4 ℃, became product in time 2-4 days.

2. low temperature method for processing cured meat according to claim 1 is characterized in that the batching of using in the pickling process: the pork weight good in dividing processing is radix, and used salt is the 2-3.5% of meat amount; White sugar is the 0.6-1.5 of meat amount, and Chinese prickly ash is the 0.1-0.3% of meat amount, and thin capsicum is the 0.3-0.5% of meat amount; Monosodium glutamate is the 0.1-0.15% of meat amount; Different vc sodium is 0.1% of meat amount, and spice is the 0.05-0.11% of meat amount, and Monascus color is 0.01% of a meat amount; Maize wine is the 1.5-2.5% of meat amount, and alcoholic strength 50-55 ° maize wine is the 1.5-2.5% of meat amount.

3. low temperature method for processing cured meat according to claim 2 is characterized in that pickling 100kg and chooses the pork of handling well, and the batching of usefulness is: salt 2.8kg; White sugar 1kg, Chinese prickly ash 0.2kg, thin capsicum 0.4kg; Monosodium glutamate 0.1kg, different vc sodium 0.1kg, spice 0.09kg; Monascus color 0.01kg, maize wine 2kg.With the batching in preceding 8 kinds of mixing of materials even, with 2kg liquor soak mix thoroughly subsequent use.

4. according to claim 2 or 3 described low temperature method for processing cured meat, it is characterized in that said spice is by weight anise, tsaoko, pepper, anise seed through dried dry product, is ground into the composite seasoning matter of the planar equalization amount of getting.