CN102940264B - Processing method of smoked products incapable of causing internal heat - Google Patents
Processing method of smoked products incapable of causing internal heat Download PDFInfo
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- CN102940264B CN102940264B CN201210462840.0A CN201210462840A CN102940264B CN 102940264 B CN102940264 B CN 102940264B CN 201210462840 A CN201210462840 A CN 201210462840A CN 102940264 B CN102940264 B CN 102940264B
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- dry
- sootiness
- processing method
- fructus gardeniae
- yellow fructus
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Abstract
The invention discloses a processing method of smoked products incapable of causing internal heat. The processing method comprises traditional working procedures of meat blank cleaning, unhairing, dry salting, hanging on a rack, airing, smoking and bagging. The processing method is characterized by comprising the following steps of: performing immersion cleaning on a dry-salted meat blank by utilizing Gardenia jasminoides for 40-60 seconds; and then hanging the meat blank on the rack, airing and smoking according to a conventional method. The smoked products processed by the method cannot cause internal heat after being eaten.
Description
Technical field
The present invention relates to meat packing, the processing method of the cured goods of sootiness of specifically not getting angry after a kind of eating.
Background technology
The cured goods of sootiness are that China people like a kind of food eating, and sootiness sausage, hunan smoked pork with leeks 8.00, sootiness pressed salted duck are well-known domestic and international already.The cured goods taste of sootiness is pretty good, but owing to being mostly furnished with following more than one the easy hot raw material of dryness-heat such as Chinese prickly ash, anise, pepper powder, cloves or capsicum in the cure of the cured goods of traditional sootiness, therefore eat the cured goods of sootiness, fall in love with fire, thereby make many people dare not eat the cured goods of sootiness, this is the common fault of the cured goods of traditional sootiness.
Summary of the invention
The object of the invention is to provide the processing method of the cured goods of sootiness of not getting angry after a kind of eating.The cigarette that the method processes smokes after cured goods are eaten does not get angry.
The technical scheme that realizes the object of the invention is:
The processing method of the cured goods of sootiness of not getting angry after a kind of eating, comprise traditional meat base (cutlet) cleaning, unhairing, dry-salt system, hanger, dry, sootiness, tank bag process, unlike the prior art: the meat embryo after dry-salt system is embathed to 40-60 second with Yellow Fructus Gardeniae medicinal liquor, then according to a conventional method hanger, dry, sootiness.
Described Yellow Fructus Gardeniae medicinal liquor is adopted with the following method and is made: ripe Yellow Fructus Gardeniae fruit is cleaned, dries, smashed to pieces and put into container, add the height rice wine sealing of 50-55 degree to soak 7-10 days, filter and remove residue, the consumption weight part ratio of the meat embryo raw material after its dry-salt system and rice wine, Yellow Fructus Gardeniae is: meat embryo 100, Yellow Fructus Gardeniae 0.2-0.4, rice wine 2.
Yellow Fructus Gardeniae of the present invention (
gardenia jisminoides Ellis) cry again cape jasmine, on the books in < < Chinese medicine voluminous dictionary > >, fruit for madder wort mountain Cape jasmine, cold in nature, among the people be commonly used to control quench one's thirst, hot eyes, hot carbuncle wound, the effect with heat-clearing, purging intense heat, cool blood, therefore embathe after cured goods of sootiness after processing are eaten and can not get angry through Yellow Fructus Gardeniae medicinal liquor.
The specific embodiment
Below in conjunction with the specific embodiment, the invention will be further elaborated.
A processing method for the cured goods of sootiness of not getting angry, comprises following technological process:
The pork of take is illustrated as example: by meat base → singe → clean → meat cutting bar → dry-salt system → with embathe → hanger of Yellow Fructus Gardeniae medicinal liquor → dry → smoke room or smoke → finished product of baking box → cigarette → unload frame → tank bag → storage.
Describedly with Yellow Fructus Gardeniae medicinal liquor, embathe and refer to: after removing slag in one week of Yellow Fructus Gardeniae with 50 ℃ of above rice wine bubbles, its parts by weight of raw materials ratio is: butcher's meat: rice wine: Yellow Fructus Gardeniae=100:2:0.2-0.4.
Claims (2)
1. the processing method of the cured goods of sootiness of not getting angry, comprise traditional meat base cleaning, unhairing, dry-salt system, hanger, dry, sootiness, tank bag process, it is characterized in that: the meat embryo after dry-salt system is embathed to 40-60 second with Yellow Fructus Gardeniae medicinal liquor, then according to a conventional method hanger, dry, sootiness; Described Yellow Fructus Gardeniae medicinal liquor is adopted with the following method and is made: ripe Yellow Fructus Gardeniae fruit cleaned, dries, smashed to pieces and put into container, add the height rice wine sealing of 50-55 degree to soak 7-10 days, filter and remove residue; The consumption weight portion proportioning of the meat embryo raw material after dry-salt system and Yellow Fructus Gardeniae, rice wine is: meat embryo 100, Yellow Fructus Gardeniae 0.2-0.4, rice wine 2.
2. the cured goods of sootiness of processing by processing method claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210462840.0A CN102940264B (en) | 2012-11-16 | 2012-11-16 | Processing method of smoked products incapable of causing internal heat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210462840.0A CN102940264B (en) | 2012-11-16 | 2012-11-16 | Processing method of smoked products incapable of causing internal heat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102940264A CN102940264A (en) | 2013-02-27 |
| CN102940264B true CN102940264B (en) | 2014-03-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210462840.0A Active CN102940264B (en) | 2012-11-16 | 2012-11-16 | Processing method of smoked products incapable of causing internal heat |
Country Status (1)
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| CN (1) | CN102940264B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387709A (en) * | 2016-11-29 | 2017-02-15 | 贵州省关岭布依族苗族自治县易和食品厂 | Preparation method of special flavor dried dog meat |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816400B (en) * | 2010-04-30 | 2012-06-27 | 巫溪县红池腊鲜食品有限公司 | Smoked bacon seasoning and application method thereof |
| CN101904516B (en) * | 2010-07-05 | 2012-11-21 | 陆超 | Rapid processing method of smoked and dried products |
| CN102160670A (en) * | 2011-03-14 | 2011-08-24 | 梁小江 | Fire-clearing beverage without sugar and preparation method thereof |
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2012
- 2012-11-16 CN CN201210462840.0A patent/CN102940264B/en active Active
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| Publication number | Publication date |
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| CN102940264A (en) | 2013-02-27 |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
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| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20161206 Address after: 541000 statewide in the Guangxi Zhuang Autonomous Region County of Guilin City Shao Shui Zhen Nan Lin Cun Wei Bai Hu tou Cun source Patentee after: Guilin statewide Super Food Co., Ltd. Address before: The 542400 street the Guangxi Zhuang Autonomous Region Pingle Guilin Pingle County town, No. 20 Patentee before: Lu Chao |
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| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20211104 Address after: 541600 XISHANPING Industrial Zone, Guanyang County, Guilin City, Guangxi Zhuang Autonomous Region Patentee after: Guilin Guanyang Kaiyuan Food Trade Co.,Ltd. Address before: 541000 Bai Hutou village, nanlinyuan village committee, Shaoshui Town, Quanzhou County, Guilin City, Guangxi Zhuang Autonomous Region Patentee before: Guilin statewide Super Food Co.,Ltd. |