CN103284203A - Bacon preserving method - Google Patents
Bacon preserving method Download PDFInfo
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- CN103284203A CN103284203A CN2013101588957A CN201310158895A CN103284203A CN 103284203 A CN103284203 A CN 103284203A CN 2013101588957 A CN2013101588957 A CN 2013101588957A CN 201310158895 A CN201310158895 A CN 201310158895A CN 103284203 A CN103284203 A CN 103284203A
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- rubbing
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Abstract
The invention provides a bacon preserving method, which relates to the field of foodstuff processing method technology, and comprises the following steps: cleaning, shaping, rubbing with salt, stacking, turning, cleaning, drying with cold air, cutting into strips and packing, and the invention is characterized in that the turning is carried out every two weeks and is repeated for more than 20 times; the rubbing with salt and stacking employ specially-produced preserved frying perfume. The invention employs specially-produced preserved frying perfume with preservation effect for preserving, and the preservation time is long, the taste is good, and the carcinogenic effect in the preserved foodstuff is reduced, and the product can be preserved fast with fast preserving speed by repeatedly rubbing.
Description
Technical field:
The present invention relates to the food-processing method technical field, specifically is a kind of bacon method for salting.
Background technology:
Bacon is pickled with salt, is stain meat, salt meat, butcher's meat again.Butcher's meat is popular food, good butcher's meat clean appearance, and cutter is carefully and neatly neat, and muscle is solid, the no mucus in surface, the color and luster of tangent plane is scarlet, and show condition has yellow slightly.Because delicious good to eat, again can long preservation, so very popular.In the prior art, generally have dry-salt and the wet salting dual mode, step is simple when dry-salt, only is to adopt salt to wipe salt 3～4 times, and salinity is tasty slower like this, need the more time of cost to permeate, it is comparatively single only to add the bacon taste that salt pickles out in addition, though and the salt existence growth that can transplant microorganism, hand over a little at weather under the situation of heat, bacon still degenerates easily, and the time of preservation is not very long.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of bacon curing speed that can make fast, and taste is better, the bacon method for salting that the holding time is longer.。
Technical problem to be solved by this invention realizes by the following technical solutions.
A kind of bacon method for salting comprises and cleans shaping, rubs salt pile, turning, cleaning, cold air drying, slitting, packing with the hands, it is characterized in that: described turning once repeats more than 20 times for turning week about; Described stranding salt pile adopts the special stir-fry spices of pickling; Accomplish circle after the whole back seat of pig drawn bone, the salt and the spices that fry are evenly crumpled to all places in one's power, the rubbing time must not be lower than 10 minutes, rubbing finishes the back and seals the bed of material of about 0.5 cm thick on surface (non-pork skin face) with salt and spices, pickles temperature below 4 degree, pickle more than 6 months finished product, remove the surperficial bed of material with blade, open, it is rose-colored that lean meat becomes, and the fat meat plate is white.
Described special pickling fried spices and comprised that accounting for whole bacon mass percent is 5.5%～6.5% salt, 3%～5% spice, 0.08 ‰～0.12 ‰ nitrous, 0.28%～0.32% D sodium isoascorbate and 0.045 ‰～0.055 ‰ nisin.
Described bacon continues plate in whole curing process presses, and makes the bacon outward appearance neat, and mouthfeel is better.
The present invention adopts natural flavor, uses very a spot of nitrous can play painted and the corrosion-resistant effect, is convenient to the preservation of bacon, meets food safety requirements.The D sodium isoascorbate is a kind of new bio type food antioxidant, and anti-corrosive fresh-keeping helps toner.Can prevent carcinogen in the curing food---the formation of nitrosamine, the bad phenomenon such as variable color, peculiar smell and muddiness of elimination food and drink.Nisin (Nisin) also claims nisin or transliteration to be Buddhist nun's suffering, is a kind of peptide material that streptococcus lactis produces, and is made up of 34 amino acid residues.Eat under back physiology PH condition at human body and the α-chymotrypsin effect and be hydrolyzed into amino acid very soon, can not change the interior normal flora of human body intestinal canal and produce the resistance problem that occurs as other antibiotic, can cross tolerance not appear with other antibiotic more, be a kind of efficient, nontoxic, safely, the antiseptics for natural food that has no side effect.
The invention has the beneficial effects as follows: the present invention adopts special the pickling with antisepsis to fry spices and pickles, and the time of preservation is longer, and taste is better, also has carcinogen effect in the cure foods of minimizing, rubbing repeatedly, and tasty faster, curing speed is fast.
The specific embodiment:
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
A kind of bacon method for salting comprises and cleans shaping, stranding salt pile, turning, cleaning, cold air drying, slitting, packing.Turning once repeats more than 20 times for turning week about; Rub the salt pile with the hands and adopt the special stir-fry spices of pickling; Accomplish circle after the whole back seat of pig drawn bone, the salt and the spices that fry are evenly crumpled to all places in one's power, the rubbing time must not be lower than 10 minutes, rubbing finishes the back and seals the bed of material of about 0.5 cm thick on surface (non-pork skin face) with salt and spices, pickles temperature below 4 degree, pickle more than 6 months finished product, remove the surperficial bed of material with blade, open, it is rose-colored that lean meat becomes, and the fat meat plate is white.
。The special stir-fry spices of pickling comprises that accounting for whole bacon mass percent is 6% salt, 4% spice, 0.1 ‰ nitrous, 0.3% D sodium isoascorbate and 0.05 ‰ nisin.Bacon continues plate in whole curing process presses, and makes the bacon outward appearance neat, and mouthfeel is better.
Sorbic acid, benzoic acid, famille rose, lead, inorganic arsenic, total mercury, cadmium all do not detect in the product that the present invention produces, protein 21g/100g, and fatty 15g/100g, remnant nitrite is in NaNo2 5mg/kg.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. bacon method for salting comprises and cleans shaping, rubs salt pile, turning, cleaning, cold air drying, slitting, packing with the hands, it is characterized in that: described turning once repeats more than 20 times for turning week about; Described stranding salt pile adopts the special stir-fry spices of pickling; Accomplish circle after the whole back seat of pig drawn bone, the salt and the spices that fry are evenly crumpled to all places in one's power, the rubbing time must not be lower than 10 minutes, rubbing finishes the back and seals the bed of material of about 0.5 cm thick on surface (non-pork skin face) with salt and spices, pickles temperature below 4 degree, pickle more than 6 months finished product, remove the surperficial bed of material with blade, open, it is rose-colored that lean meat becomes, and the fat meat plate is white.
2. a kind of bacon method for salting according to claim 1 is characterized in that: described special pickling fried spices and comprised that accounting for whole bacon mass percent is 5.5%～6.5% salt, 3%～5% spice, 0.08 ‰～0.12 ‰ nitrous, 0.28%～0.32% D sodium isoascorbate and 0.045 ‰～0.055 ‰ nisin.
3. a kind of bacon method for salting according to claim 1 is characterized in that: described bacon continues plate and presses in whole curing process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101588957A CN103284203A (en) | 2013-05-02 | 2013-05-02 | Bacon preserving method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101588957A CN103284203A (en) | 2013-05-02 | 2013-05-02 | Bacon preserving method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103284203A true CN103284203A (en) | 2013-09-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101588957A Pending CN103284203A (en) | 2013-05-02 | 2013-05-02 | Bacon preserving method |
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| CN (1) | CN103284203A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432178A (en) * | 2014-11-19 | 2015-03-25 | 安徽斌强鸭业有限公司 | Method for pickling salted duck |
| CN104770747A (en) * | 2015-04-16 | 2015-07-15 | 无锡商业职业技术学院 | Method for pickling salt-cured meat by adopting two-way permeation method |
| CN104905305A (en) * | 2015-04-24 | 2015-09-16 | 安徽卫食园肉类食品有限公司 | Method for marinating salted meat with traditional Chinese medicine soaking |
| CN106136097A (en) * | 2016-07-28 | 2016-11-23 | 阜阳市阜濛食品有限公司 | A kind of Flos Osmanthi Fragrantis bacon |
| CN106578974A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Hakka salted pork and preparation method of same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380116A (en) * | 2008-09-29 | 2009-03-11 | 符碧中 | Processing method of edible bacon |
| CN101444306A (en) * | 2007-11-26 | 2009-06-03 | 赵静 | Production method of yak preserved meat |
| CN101744310A (en) * | 2010-02-05 | 2010-06-23 | 金陵科技学院 | Preparation process of crystal bacon |
-
2013
- 2013-05-02 CN CN2013101588957A patent/CN103284203A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444306A (en) * | 2007-11-26 | 2009-06-03 | 赵静 | Production method of yak preserved meat |
| CN101380116A (en) * | 2008-09-29 | 2009-03-11 | 符碧中 | Processing method of edible bacon |
| CN101744310A (en) * | 2010-02-05 | 2010-06-23 | 金陵科技学院 | Preparation process of crystal bacon |
Non-Patent Citations (4)
| Title |
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| 《畜产品简易加工》编写组: "《畜产品简易加工》", 30 September 1986, article "咸肉", pages: 7-11 * |
| 叶明: "四川咸肉的加工", 《农产品加工》, no. 11, 31 December 2008 (2008-12-31), pages 27 - 28 * |
| 岳晓禹等: "《酱卤腌腊肉加工技术》", 31 January 2011, article "浙江咸肉", pages: 71-73 * |
| 贺荣平: "几种咸肉制品的制作", 《农产品加工》, no. 1, 31 December 2009 (2009-12-31), pages 26 - 27 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432178A (en) * | 2014-11-19 | 2015-03-25 | 安徽斌强鸭业有限公司 | Method for pickling salted duck |
| CN104770747A (en) * | 2015-04-16 | 2015-07-15 | 无锡商业职业技术学院 | Method for pickling salt-cured meat by adopting two-way permeation method |
| CN104770747B (en) * | 2015-04-16 | 2018-11-06 | 无锡商业职业技术学院 | The method that two-way penetration method pickles bacon |
| CN104905305A (en) * | 2015-04-24 | 2015-09-16 | 安徽卫食园肉类食品有限公司 | Method for marinating salted meat with traditional Chinese medicine soaking |
| CN106136097A (en) * | 2016-07-28 | 2016-11-23 | 阜阳市阜濛食品有限公司 | A kind of Flos Osmanthi Fragrantis bacon |
| CN106578974A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Hakka salted pork and preparation method of same |
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| C05 | Deemed withdrawal (patent law before 1993) | ||
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Application publication date: 20130911 |