CN102551093A - Method for making cooked bacon - Google Patents
Method for making cooked bacon Download PDFInfo
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- CN102551093A CN102551093A CN2012100070414A CN201210007041A CN102551093A CN 102551093 A CN102551093 A CN 102551093A CN 2012100070414 A CN2012100070414 A CN 2012100070414A CN 201210007041 A CN201210007041 A CN 201210007041A CN 102551093 A CN102551093 A CN 102551093A
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Abstract
The invention discloses a method for making cooked bacon. The method comprises the following steps of: selecting company No.2 pork, unfreezing the pork, segmenting, injecting, twisting, tumbling, salting, performing film pressing, smoking, cooking, then cooling, packing, sterilizing, cooling, labeling and warehousing. The method is simple in process and suitable for industrialized production; and the produced cooked bacon has attractive surface color, unique taste, exquisite mouthfeel and long quality guarantee period, and is safe, sanitary and convenient to eat.
Description
Technical field
The present invention relates to a kind of preparation method of meat products, particularly a kind of shortening 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 objective of the invention is shortening Baconic, simple, the suitable suitability for industrialized production of this method technology, and the shortening Baconic surface color of being produced is tempting, taste is unique, delicate mouthfeel.
As above design, technical scheme of the present invention is: a kind of shortening Baconic's preparation method is characterized in that: comprise the steps:
1. raw material pre-treatment: with the raw meat decontamination, be divided into cube meat;
2. injection strand system: cube meat is gone into injector carry out calibrated shot after weighing, expect 2～6 ℃ of coolant-temperature gages, injection rate is 45%, and injection back meat temperature≤8 ℃ is made raw meat one time through broadsword orifice plate strand after having injected;
3. tumbling is pickled: the material water that will prepare advances the machine tumbling with raw meat, and tumbling total time is 15～20 hours, and every work 15～20 minutes stopped 10～15 minutes, the meat temperature palpus after the tumbling≤8 ℃;
4. press mold: use Baconic's mould that the product that 3. step obtains is carried out pressing mold;
5. sootiness, boiling: the product that 4. step is obtained was 50～60 ℃ of following color developments 10～15 minutes, and boiling is 50～60 minutes then, and temperature remains on 80～90 ℃; Treat that the product center temperature is cooled to get final product the demoulding below 25 ℃, product is swung in went into stove in the clean screen cloth dry 30～45 minutes then that temperature is controlled at 55～65 ℃, sootiness is 25～30 minutes then, toasts 40-60 minute down in 60-75 ℃ at last.
6. heat radiation packing;
7. sterilization cooling.
Above-mentioned raw materials meat adopts pig 2# meat.
Raw meat after 1. above-mentioned steps is cut apart requires meat Wen Wen≤8 ℃, cuts apart room temperature≤15 ℃, fat content＜1%.
After 8. specific requirement retorts of above-mentioned steps temperature rises to 85 ℃ product is cooked, sterilization temperature is 88+1 ℃, is incubated 5 minutes, in time in cold water, cools off 30 minutes after the sterilization, in time sends into quick freezing repository.
Above-mentioned material water is mixed by salt, white granulated sugar, glucose, monosodium glutamate, phosphate, sodium iso-vc, soybean protein isolate, carragheen, casein and nitrous acid and sodium and makes.
The 5. middle color development of above-mentioned steps adopts 0.0036～0.005 part of alkermes, lures red 0.0005～0.001 part.
Smear 0.1～0.5 part in 0.07～0.09 part in pork braised in brown sauce essence or pork powder after the 5. middle product baking of above-mentioned steps.
The weight proportion of various raw materials is in the above-mentioned material water: 0.0067～0.008 part in 3.4～5 parts of salt, 2～3 parts of white granulated sugars, 0.4～1 part of glucose, 0.65～1 part of monosodium glutamate, 0.35～0.7 part of phosphate, 0.04～0.08 part of sodium iso-vc, 3.6～5 parts of soybean protein isolates, 0.545～1 part of carragheen (injection), 0.1～0.3 part of nitrous acid of casein and sodium.
The present invention is basic material with pork, through over-segmentation, injection strand system, tumbling pickle, technologies such as press mold, sootiness boiling process shortening Baconic.This method technology is simple, be fit to suitability for industrialized production, and the shortening Baconic surface color of being produced is tempting, taste is unique, delicate mouthfeel, have the long shelf-life, and this product has safety and sanitation, instant simultaneously.
The specific embodiment:
Below in conjunction with embodiment the present invention is further specified:
Embodiment 1: a kind of shortening Baconic's preparation method is characterized in that: comprise the steps:
(1) raw material pre-treatment: after choosing 100g pig 2# meat and thawing, reject fat and organize thicker manadesma, requires no extravasated blood, white muscles, hinder meat, pig hair and other impurity, cut apart afterwards meat Wen Wen≤8 ℃, cut apart room temperature≤15 ℃, fat content＜1%.
(2) injection strand system: 1. water is expected in configuration as requested; Material water is mixed and is made by salt 3.4g, white granulated sugar 2g, glucose 0.4g, phosphate 0.35g, monosodium glutamate 0.65g, sodium iso-vc 0.04g, soybean protein isolate 3.6g, carragheen 0.545g, casein 0.1g, natrium nitrosum 0.0067g; The material water logging is ground on one side at the bottom of crossing glue, places to re-use later in 2 hours; 2. cube meat carries out calibrated shot with injector after weighing, 3 ℃ of material coolant-temperature gages, and injection rate is 45%, injection back meat temperature≤8 ℃ is twisted system one time with pig 2# meat through the broadsword orifice plate after having injected.
(3) tumbling is pickled: the material water that will prepare advances the machine tumbling with pig 2# meat, and tumbling total time is 16 hours, and every work 20 minutes stopped 15 minutes, the meat temperature palpus after the tumbling≤8 ℃.
(4) press mold: use Baconic's mold die, and with the bigger to the greatest extent bubble of faller gill.Every bar is hung 2-3, every layer 6 bar, and the layer 2-3 of whenever driving must not contact each other.
(5) sootiness, boiling: with product in 55 ℃ down with alkermes 0.0036kg, lured red 0.0008kg color development 15 minutes, boiling is 60 minutes then, temperature remains on 82 ℃; Treat that the product center temperature is cooled to get final product the demoulding below 25 ℃, product is swung in went into stove in the clean screen cloth dry 35 minutes that temperature is controlled at 65 ℃, sootiness is 25 minutes then; Under 75 ℃, smear pork braised in brown sauce essence 0.07kg baking 60 minutes.
(6) heat radiation packing: when the product center temperature was cooled to below 7 ℃, with the slicer section, specification was the 10g/ sheet, thick about 1.51mm/ sheet, every bag of 3 net content 28-30g.
(7) sterilization cooling: the retorts temperature after rising to 85 ℃ is cooked product, and sterilization temperature is 88 ℃, is incubated 5 minutes, in time in cold water, cools off 30 minutes after the sterilization, in time sends into quick freezing repository.
Embodiment 2: a kind of shortening Baconic's preparation method is characterized in that: comprise the steps:
(1) raw material pre-treatment: after choosing 120g pig 2# meat and thawing, reject fat and organize thicker manadesma, requires no extravasated blood, white muscles, hinder meat, pig hair and other impurity, cut apart afterwards meat Wen Wen≤8 ℃, cut apart room temperature≤15 ℃, fat content＜1%.
(2) injection strand system: 1. water is expected in configuration as requested; Material water is mixed and is made by salt 4g, white granulated sugar 2.5g, glucose 0.6g, phosphate 0.5g, monosodium glutamate 0.85g, sodium iso-vc 0.05g, soybean protein isolate 4g, carragheen 0.65g, casein 0.2g, natrium nitrosum 0.007g; The material water logging is ground on one side at the bottom of crossing glue, places to re-use later in 3 hours; 2. cube meat carries out calibrated shot with injector after weighing, 5 ℃ of material coolant-temperature gages, and injection rate is 45%, injection back meat temperature≤8 ℃ is twisted system one time with raw material through the broadsword orifice plate after having injected.
(3) tumbling is pickled: the material water that will prepare advances the machine tumbling with pig 2# meat, and tumbling total time is 18 hours, and every work 15 minutes stopped 10 minutes, the meat temperature palpus after the tumbling≤8 ℃.
(4) press mold: use Baconic's mold die, and with the bigger to the greatest extent bubble of faller gill.Every bar is hung 2-3, every layer 6 bar, and the layer 2-3 of whenever driving must not contact each other.
(5) sootiness, boiling: with product in 55 ℃ down with alkermes 0.004kg, lured red 0.0006kg color development 12 minutes, boiling is 55 minutes then, temperature remains on 80 ℃; Treat that the product center temperature is cooled to get final product the demoulding below 25 ℃, product is swung in went into stove in the clean screen cloth dry 40 minutes that temperature is controlled at 60 ℃, sootiness is 30 minutes then; Under 75 ℃, smear pork braised in brown sauce essence 0.075kg baking 60 minutes.
(6) heat radiation packing: when the product center temperature was cooled to below 7 ℃, with the slicer section, specification was the 10g/ sheet, thick about 1.51mm/ sheet, every bag of 3 net content 28-30g.
(7) sterilization cooling: the retorts temperature after rising to 85 ℃ is cooked product, and sterilization temperature is 89 ℃, is incubated 5 minutes, in time in cold water, cools off 30 minutes after the sterilization, in time sends into quick freezing repository.
Claims (8)
1. a shortening Baconic preparation method is characterized in that: comprise the steps:
1. raw material pre-treatment: with the raw meat decontamination, be divided into cube meat;
2. injection strand system: cube meat is gone into injector carry out calibrated shot after weighing, expect 2～6 ℃ of coolant-temperature gages, injection rate is 45%, and injection back meat temperature≤8 ℃ is made raw meat one time through broadsword orifice plate strand after having injected;
3. tumbling is pickled: the material water that will prepare advances the machine tumbling with raw meat, and tumbling total time is 15～20 hours, and every work 15～20 minutes stopped 10～15 minutes, the meat temperature palpus after the tumbling≤8 ℃;
4. press mold: use Baconic's mould that the product that 3. step obtains is carried out pressing mold;
5. sootiness, boiling: the product that 4. step is obtained was 50～60 ℃ of following color developments 10～15 minutes, and boiling is 50～60 minutes then, and temperature remains on 80～90 ℃; Treat that the product center temperature is cooled to get final product the demoulding below 25 ℃, product is swung in went into stove in the clean screen cloth dry 30～45 minutes then that temperature is controlled at 55～65 ℃, sootiness is 25～30 minutes then, toasts 40-60 minute down in 60-75 ℃ at last.
6. heat radiation packing;
7. sterilization cooling.
2. a kind of shortening Baconic's according to claim 1 preparation method is characterized in that: above-mentioned raw materials meat adopts pig 2# meat.
3. a kind of shortening Baconic's according to claim 1 and 2 preparation method is characterized in that: the raw meat after 1. above-mentioned steps is cut apart requires meat Wen Wen≤8 ℃, cuts apart room temperature≤15 ℃, fat content＜1%.
4. a kind of shortening Baconic's according to claim 1 preparation method; It is characterized in that: above-mentioned steps 8. specific requirement is after the retorts temperature rises to 85 ℃ product to be cooked; Sterilization temperature is 88 ± 1 ℃; Be incubated 5 minutes, in time in cold water, cooled off 30 minutes after the sterilization, in time send into quick freezing repository.
5. a kind of shortening Baconic's according to claim 1 preparation method is characterized in that: above-mentioned material water is mixed by salt, white granulated sugar, glucose, monosodium glutamate, phosphate, sodium iso-vc, soybean protein isolate, carragheen, casein and nitrous acid and sodium and makes.
6. a kind of shortening Baconic's according to claim 1 preparation method is characterized in that: the 5. middle color development of above-mentioned steps adopts 0.0036～0.005 part of alkermes, lures red 0.0005～0.001 part.
7. a kind of shortening Baconic's according to claim 1 preparation method is characterized in that: smear 0.1～0.5 part in 0.07～0.09 part in pork braised in brown sauce essence or pork powder after the 5. middle product baking of above-mentioned steps.
8. a kind of shortening Baconic's according to claim 5 preparation method is characterized in that: the weight proportion of various raw materials is in the above-mentioned material water: 0.0067～0.008 part in 3.4～5 parts of salt, 2～3 parts of white granulated sugars, 0.4～1 part of glucose, 0.65～1 part of monosodium glutamate, 0.35～0.7 part of phosphate, 0.04～0.08 part of sodium iso-vc, 3.6～5 parts of soybean protein isolates, 0.545～1 part of carragheen (injection), 0.1～0.3 part of nitrous acid of casein and sodium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100070414A CN102551093A (en) | 2012-01-09 | 2012-01-09 | Method for making cooked bacon |
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|---|---|---|---|
| CN2012100070414A CN102551093A (en) | 2012-01-09 | 2012-01-09 | Method for making cooked bacon |
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| CN102551093A true CN102551093A (en) | 2012-07-11 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN109007629A (en) * | 2018-08-15 | 2018-12-18 | 雅安利涵商贸有限公司 | A kind of high calcium gristle pork plate and preparation method thereof |
| 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 |
| CN113208060A (en) * | 2021-06-22 | 2021-08-06 | 合肥工业大学 | Processing method of four-low bacon |
-
2012
- 2012-01-09 CN CN2012100070414A patent/CN102551093A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN109007629A (en) * | 2018-08-15 | 2018-12-18 | 雅安利涵商贸有限公司 | A kind of high calcium gristle pork plate and preparation method thereof |
| 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 |
| CN113208060A (en) * | 2021-06-22 | 2021-08-06 | 合肥工业大学 | Processing method of four-low bacon |
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Application publication date: 20120711 |