CN103238855A - Preparation method of convenient and instant cured meat - Google Patents
Preparation method of convenient and instant cured meat Download PDFInfo
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- CN103238855A CN103238855A CN2013101906409A CN201310190640A CN103238855A CN 103238855 A CN103238855 A CN 103238855A CN 2013101906409 A CN2013101906409 A CN 2013101906409A CN 201310190640 A CN201310190640 A CN 201310190640A CN 103238855 A CN103238855 A CN 103238855A
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- cured meat
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Abstract
The invention discloses a preparation method of convenient and instant cured meat. The preparation method is characterized in that traditional cured meat, cowpeas, bamboo shoots, mushrooms or radish dehydrated vegetables are taken as raw materials to prepare the convenient and instant cured meat by a modern processing process. The convenient and instant cured meat is supplied for people to eat to be adapted to fast-paced life of the society and has the characteristics of fresh taste, unique flavor and abundant nutrition.
Description
Technical field
The present invention relates to a kind of preparation method of convenient and instant bacon, belong to food processing field.
Background technology
Along with living standard improves, work rhythm is accelerated, and people are tending towards selecting instant food efficiently, and exploitation and food convenient for production are the development trends of food industry.The instant bagged dish is a kind of novelty, practical, rising instant food.The bacon that present people are eaten generally all is non-ready-to-eat food, and taste is single, be not easy to carry and store, and the salt content height, be harmful to health.We wish to address the above problem by modern processing technology, for people provide a kind of low salt, the rational convenient and instant bacon of nutrition arrangement product.
Summary of the invention
The objective of the invention is to provide at the deficiencies in the prior art a kind of preparation method of convenient and instant bacon, be characterized in that with dehydrated vegetables such as traditional bacon and cowpea, bamboo shoots, mushroom, radish be raw material, adopt modern processing technique to make the local flavor bacon of convenient and instant, edible for people, adapt to social allegro life, and have delicious flavour, unique flavor, nutritious characteristics.
Purpose of the present invention is realized that by following technical measures wherein said raw material umber is parts by weight except specified otherwise.
The initiation material of convenient and instant bacon is composed of the following components:
100 parts in bacon
60～100 parts of auxiliary materials.
The preparation method of convenient and instant bacon may further comprise the steps:
1) processing respectively of raw material:
A is the strip of length 2～4cm with the auxiliary material cutting;
It is long 3～7cm that b cleans the back cutting with bacon with clear water, wide 1～2cm, the strip of thick 0.5～1cm;
2) auxiliary material protects look and bacon boiling:
The a auxiliary material protects look:
In auxiliary material weight, with 0.12～0.2 part of citric acid, CaCl
21.8～3 parts, 600～1000 parts in clear water is mixed with colour protecting liquid, and auxiliary material is immersed in the colour protecting liquid, solid-to-liquid ratio is 1: 10, and in 40～60 ℃ of temperature, 110～130min is soaked in insulation, pick up drain standby;
The boiling of b bacon:
Bacon after the cutting is put into 90～100 ℃ water, and solid-to-liquid ratio is 1: 10, boiling 20～40min, pick up drain standby;
3) spice:
A auxiliary material weight meter adds 1～1.5% salt with the auxiliary material behind the draining and carries out spice, pickled 50～70min;
B bacon spice:
In bacon weight, the bacon after draining is added 1.4～1.6% Chinese prickly ashes, 14～16% old gingers, 29～31% light soy sauce, 6～8% cooking wine, 0.4～0.6% white pepper powder, 4～6% chilli sections and 3～5% white granulated sugars carry out spice, pickled 110～130min;
4) stir-fry:
Weight in auxiliary material and bacon, cooked food oil 10～30% will be added in the pot, pour above-mentioned auxiliary material and bacon spice into, the ratio of auxiliary material and bacon is 0.6～1: 1, when slow fire stir-fries 4～6min, adds white granulated sugar 2～4%, when stir-frying 8～10min again, add chilli powder 2～4%, continue the 9～11min that stir-fries, add monosodium glutamate 0.8～1.0% and chickens' extract 0.8～1.0% and mix thoroughly;
5) metering packing:
Check that packaging bag has or not breakage, avoid the pollution of sack as far as possible; By the net content that packaging bag indicates, in the retort pouch of packing into, vacuum seals;
6) sterilization:
Adopt high temperature high pressure sterilizing, in 121 ℃ of temperature, pressure 0.12～0.13MPa, sterilization 10min～20min, release is cooled to room temperature again;
7) dewater vanning.
Described bacon is smoked bacon.
Described auxiliary material is any in dehydrated vegetables dried cowpea, dried bamboo shoots or the dried mushroom.
Described spice is salt, Chinese prickly ash, old ginger, light soy sauce, cooking wine, white pepper powder, chilli section and white granulated sugar.
Performance test
The physical and chemical index of the product that the present invention obtains and sanitary index all detect by the national standard detection method, and its physical and chemical index and sanitary index all meet national correlation technique standard, and meet the following requirements:
The organoleptic indicator is detailed to be shown in Table 1, and physical and chemical index is detailed to be shown in Table 2, and microbiological indicator is detailed to be shown in Table 3.
The present invention has the following advantages:
According to the bacon product delicious flavour of the present invention's processing, salt content is low, and nutrition arrangement is reasonable, the taste diversification, can make finished product bacon be convenient to eat and carry by processing simultaneously, satisfy the demand of people's the healthy collocation of diversified diet, be one delicacies on the dining table.
The specific embodiment
By the following examples the present invention is carried out concrete description; be necessary to be pointed out that at this present embodiment only is used for further specifying that the present invention carries out; can not be interpreted as limiting the scope of the invention, the person skilled in art can make some nonessential improvement and adjustment according to the content of foregoing invention.
Embodiment 1 is the preparation of bacon and the instant bacon of dried bamboo shoots
1) processing of raw material is respectively:
A is the strip of length 2～4cm with the auxiliary material cutting;
It is long 3～7cm that b cleans the back cutting with bacon with clear water, wide 1～2cm, the strip of thick 0.5～1cm;
2) auxiliary material protects look and bacon boiling:
The dried bamboo shoots of a are protected look and boiling:
In 60 parts of weight of auxiliary material, with 0.12 part of citric acid, CaCl
21.8 part, 600 parts in clear water is mixed with colour protecting liquid, and the dried cowpea section is immersed in the colour protecting liquid, solid-to-liquid ratio is 1:10, in 40 ℃ of temperature, insulation 110min puts into dried bamboo shoots in the water of 95 ℃ of temperature again, boiling 30min, pick up drain standby;
The boiling of b bacon:
Bacon after the cutting is put in the water of 90 ℃ of temperature, and solid-to-liquid ratio is 1:10, boiling 20min, pick up drain standby,
3) spice:
A bamboo shoots spice: the bamboo shoots section behind the draining is added 1% salt carry out spice, the pickled time is 60min;
B bacon spice: in bacon weight, the bacon after draining is added Chinese prickly ash 1.4%, old ginger 14%, light soy sauce 29%, cooking wine 6%, white pepper powder 0.4%, chilli section 4% and white granulated sugar 3% carries out spice, and the pickled time is 110min;
4) stir-fry:
Weight in auxiliary material and bacon, cooked food oil 10% will be added in the pot, pour above-mentioned auxiliary material and bacon spice into, the ratio of auxiliary material and bacon is 0.6～1: 1, when slow fire stir-fries 4min, add white granulated sugar 2%, when stir-frying 8min again, add chilli powder 2%, continue the 9min that stir-fries, adding monosodium glutamate 0.8% and chickens' extract 0.8% mixes thoroughly
5) metering packing:
Check that packaging bag has or not breakage, clean seal mouth, avoid the pollution of sack as far as possible; By the net content that packaging bag indicates, in the retort pouch of packing into, vacuum seals;
6) sterilization:
Adopt high temperature high pressure sterilizing, in 121 ℃ of temperature, pressure 0.12～0.13MPa, sterilization 10min～20min, release is cooled to room temperature again;
7) dewater vanning.
Embodiment 2 is the preparation of bacon and the instant bacon of dried cowpea
1) processing of raw material is respectively:
A is the strip of length 2～4cm with the auxiliary material cutting;
It is long 3～7cm that b cleans the back cutting with bacon with clear water, wide 1～2cm, the strip of thick 0.5～1cm;
2) auxiliary material protects look and bacon boiling:
The a dried cowpea protects look:
In 80 parts of weight of auxiliary material, with 0.16 part of citric acid, CaCl
22.4 part, clear water is mixed with colour protecting liquid for 800 parts, and the dried cowpea section is immersed in the colour protecting liquid, solid-to-liquid ratio is 1:10, in 50 ℃ of temperature, 120min is handled in insulation, pick up drain standby;
B bacon boils:
With the section after bacon put in the water of 95 ℃ of temperature, solid-to-liquid ratio is 1:10, boiling 30min, pick up drain standby;
3) spice:
A dried cowpea spice:
Cowpea section behind the draining is added 1.25% salt carry out spice, the pickled time is 60min;
B bacon spice:
In bacon weight, the bacon after draining is added Chinese prickly ash 1.5%, old ginger 15%, light soy sauce 30%, cooking wine 7%, white pepper powder 0.5%, chilli section 5% and white granulated sugar 4% carries out spice, and the pickled time is 120min;
4) stir-fry:
Weight in auxiliary material and bacon, cooked food oil 20% will be added in the pot, pour above-mentioned auxiliary material and bacon spice into, the ratio of auxiliary material and bacon is 0.6～1: 1, when slow fire stir-fries 5min, adds white granulated sugar 3%, when stir-frying 9min again, add chilli powder 3%, continue the 10min that stir-fries, add monosodium glutamate 0.9% and chickens' extract 0.9% and mix thoroughly;
5) metering packing:
Check that packaging bag has or not breakage, avoid the pollution of sack as far as possible; By the net content that packaging bag indicates, in the retort pouch of packing into, vacuum seals;
6) sterilization:
Adopt high temperature high pressure sterilizing, in 121 ℃ of temperature, pressure 0.12～0.13MPa, sterilization 10min～20min, release is cooled to room temperature again;
7) dewater vanning.
Embodiment 3 is the preparation of bacon and the instant bacon of dried mushroom
1) processing respectively of raw material:
A is the strip of length 2～4cm with the auxiliary material cutting;
It is long 3～7cm that b cleans the back cutting with bacon with clear water, wide 1～2cm, the strip of thick 0.5～1cm;
2) auxiliary material protects look and bacon boils:
The a auxiliary material protects look: in 100 parts of weight of auxiliary material, with 0.2 part of citric acid, CaCl
23 parts, clear water is mixed with colour protecting liquid for 1000 parts, and the cowpea section is immersed in the colour protecting liquid, and solid-to-liquid ratio is 1:10, and in 60 ℃ of temperature, 130min is handled in insulation, pick up drain standby;
The boiling of b bacon: the bacon after the cutting is put in the water of 100 ℃ of temperature, and solid-to-liquid ratio is 1:10, boiling 40min, pick up drain standby;
3) spice:
A auxiliary material spice: the auxiliary material behind the draining and salt 1.5% are carried out spice, pickled time 70min;
B bacon spice:
In bacon weight, the bacon after draining is added Chinese prickly ash 1.6%, old ginger 16%, light soy sauce 31%, cooking wine 8%, white pepper powder 0.6%, chilli section 6% and white granulated sugar 5% carries out spice, and the pickled time is 130min;
4) stir-fry:
Weight in auxiliary material and bacon, cooked food oil 30% will be added in the pot, pour above-mentioned auxiliary material and bacon spice into, the ratio of auxiliary material and bacon is 0.6～1: 1, when slow fire stir-fries 6min, adds white granulated sugar 4%, when stir-frying 10min again, add chilli powder 4%, continue the 11min that stir-fries, add monosodium glutamate 1.0% and chickens' extract 1.0% and mix thoroughly;
5) metering packing:
Check that packaging bag has or not breakage, clean seal mouth, avoid the pollution of sack as far as possible; By the net content that packaging bag indicates, in the retort pouch of packing into, vacuum seals;
6) sterilization:
Adopt high temperature high pressure sterilizing, in 121 ℃ of temperature, pressure 0.12～0.13MPa, sterilization 10min～20min, release is cooled to room temperature again;
7) dewater vanning.
Organoleptic indicator's table 1
Physical and chemical index table 2
Microbiological indicator 3 meets can commercial sterilization requirement.
Claims (5)
1. a convenient and instant cured meat product is characterized in that the initiation material of this cured meat product is composed of the following components, counts by weight:
100 parts in bacon
60～100 parts of auxiliary materials.
2. according to the processing method of the described convenient and instant cured meat product of claim 1, it is characterized in that this method may further comprise the steps:
1) processing respectively of raw material:
A is the strip of length 2～4cm with the auxiliary material cutting;
It is long 3～7cm that b cleans the back cutting with bacon with clear water, wide 1～2cm, the strip of thick 0.5～1cm;
2) auxiliary material protects look and bacon boiling:
The a auxiliary material protects look:
In auxiliary material weight, with 0.12～0.2 part of citric acid, CaCl
21.8～3 parts, 600～1000 parts in clear water is mixed with colour protecting liquid, and auxiliary material is immersed in the colour protecting liquid, solid-to-liquid ratio is 1: 10, and in 40～60 ℃ of temperature, 110～130min is soaked in insulation, pick up drain standby;
The boiling of b bacon:
With the section after bacon put into 90～100 ℃ water, solid-to-liquid ratio is 1: 10, boiling 20～40min, pick up drain standby;
3) spice:
A adds 1～1.5% salt with the auxiliary material behind the draining and carries out spice, pickled 50～70min in auxiliary material weight;
B bacon spice:
In bacon weight, the bacon after draining is added 1.4～1.6% Chinese prickly ashes, 14～16% old gingers, 29～31% light soy sauce, 6～8% cooking wine, 0.4～0.6% white pepper powder, 4～6% chilli sections and 3～5% white granulated sugars carry out spice, pickled 110～130min;
4) stir-fry:
Weight in auxiliary material and bacon, cooked food oil 10～30% will be added in the pot, pour above-mentioned auxiliary material and bacon spice into, the ratio of auxiliary material and bacon is 0.6～1: 1, when slow fire stir-fries 4～6min, adds white granulated sugar 2～4%, when stir-frying 8～10min again, add chilli powder 2～4%, continue the 9～11min that stir-fries, add monosodium glutamate 0.8～1.0% and chickens' extract 0.8～1.0% and mix thoroughly;
5) metering packing:
Check that packaging bag has or not breakage, avoid the pollution of sack as far as possible; By the net content that packaging bag indicates, in the retort pouch of packing into, vacuum seals;
6) sterilization:
Adopt high temperature high pressure sterilizing, in 121 ℃ of temperature, pressure 0.12～0.13MPa, sterilization 10min～20min, release is cooled to room temperature again;
7) dewater vanning.
3. according to the preparation method of the described convenient and instant cured meat product of claim 1, it is characterized in that bacon is smoked bacon.
4. according to the preparation method of the described convenient and instant cured meat product of claim 1, it is characterized in that auxiliary material is any in dehydrated vegetables cowpea, bamboo shoots, mushroom or the dried radish.
5. according to the preparation method of the described convenient and instant cured meat product of claim 1, it is characterized in that spice is salt, Chinese prickly ash, old ginger, light soy sauce, cooking wine, white pepper powder, chilli section and white granulated sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310190640.9A CN103238855B (en) | 2013-05-21 | 2013-05-21 | Preparation method of convenient and instant cured meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310190640.9A CN103238855B (en) | 2013-05-21 | 2013-05-21 | Preparation method of convenient and instant cured meat |
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| CN103238855A true CN103238855A (en) | 2013-08-14 |
| CN103238855B CN103238855B (en) | 2014-08-06 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072007A (en) * | 2016-05-31 | 2016-11-09 | 大连工业大学 | A kind of manufacture method of the Radix Crotalariae szemoensis cured canned fish of sheet decocting in water |
| CN106360392A (en) * | 2016-08-26 | 2017-02-01 | 宣汉县兴旺食品有限公司 | Making method of preserved meat leisure food |
| CN106722228A (en) * | 2016-11-26 | 2017-05-31 | 遵义市俊丰食品有限责任公司 | A kind of deep processing manufacture craft of flavored preserved pork |
| CN107410902A (en) * | 2017-05-18 | 2017-12-01 | 镇坪县美味佳食品有限责任公司 | A kind of bacon is dry and preparation method thereof |
| CN108065225A (en) * | 2016-11-14 | 2018-05-25 | 达州市百里峡农副产品有限公司 | A kind of instant type bacon silk food and its processing technology |
| CN108685035A (en) * | 2017-04-07 | 2018-10-23 | 凤凰县天源传统食品有限公司 | The formula and preparation method thereof of bacon snacks |
| CN110710638A (en) * | 2019-10-31 | 2020-01-21 | 湖南俏小楚科技有限公司 | Preparation method of instant cured meat dish |
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| CN102293415A (en) * | 2011-09-02 | 2011-12-28 | 河南省淇县永达食业有限公司 | Method for preparing cane shoot preserved meat |
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2013
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| CN1218635A (en) * | 1998-12-03 | 1999-06-09 | 湖北洪湖蓝田水产品开发有限公司 | Colour protecting liquid for fruit and vegetable |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072007A (en) * | 2016-05-31 | 2016-11-09 | 大连工业大学 | A kind of manufacture method of the Radix Crotalariae szemoensis cured canned fish of sheet decocting in water |
| CN106360392A (en) * | 2016-08-26 | 2017-02-01 | 宣汉县兴旺食品有限公司 | Making method of preserved meat leisure food |
| CN108065225A (en) * | 2016-11-14 | 2018-05-25 | 达州市百里峡农副产品有限公司 | A kind of instant type bacon silk food and its processing technology |
| CN106722228A (en) * | 2016-11-26 | 2017-05-31 | 遵义市俊丰食品有限责任公司 | A kind of deep processing manufacture craft of flavored preserved pork |
| CN108685035A (en) * | 2017-04-07 | 2018-10-23 | 凤凰县天源传统食品有限公司 | The formula and preparation method thereof of bacon snacks |
| CN107410902A (en) * | 2017-05-18 | 2017-12-01 | 镇坪县美味佳食品有限责任公司 | A kind of bacon is dry and preparation method thereof |
| CN110710638A (en) * | 2019-10-31 | 2020-01-21 | 湖南俏小楚科技有限公司 | Preparation method of instant cured meat dish |
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| Publication number | Publication date |
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| CN103238855B (en) | 2014-08-06 |
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Inventor after: Jia Lirong Inventor after: Zi Yinglei Inventor after: Guo Hongying Inventor after: Li Wei Inventor after: Zhao Zijun Inventor before: Jia Lirong Inventor before: Zi Ronglei Inventor before: Guo Hongying Inventor before: Li Wei Inventor before: Zhao Zijun |
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Free format text: CORRECT: INVENTOR; FROM: JIA LIRONG ZI RONGLEI GUO HONGYING LI WEI ZHAO ZIJUN TO: JIA LIRONG ZI YINGLEI GUO HONGYING LI WEI ZHAO ZIJUN |
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