CN103637223A - Method for processing cured meat products in hot weather - Google Patents
Method for processing cured meat products in hot weather Download PDFInfo
- Publication number
- CN103637223A CN103637223A CN201310611826.7A CN201310611826A CN103637223A CN 103637223 A CN103637223 A CN 103637223A CN 201310611826 A CN201310611826 A CN 201310611826A CN 103637223 A CN103637223 A CN 103637223A
- Authority
- CN
- China
- Prior art keywords
- temperature
- time
- meat products
- smoking
- cured meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000019542 Cured Meats Nutrition 0.000 title abstract 6
- 238000009938 salting Methods 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 230000000630 rising effect Effects 0.000 claims description 2
- 235000015241 bacon Nutrition 0.000 claims 1
- 230000000391 smoking effect Effects 0.000 abstract description 7
- 238000001035 drying Methods 0.000 abstract description 2
- 235000020997 lean meat Nutrition 0.000 abstract description 2
- 238000004040 coloring Methods 0.000 abstract 2
- 239000003086 colorant Substances 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a method for processing cured meat products in hot weather. According to the method, the salting time is shortened along with temperature rise, the salting time of 12 hours is taken as the reference at the air temperature of 10 DEG C, and the salting time is reduced by 15 minutes when the air temperature is raised by 1 DEG C; a hanging drying process is omitted, when the temperature is over 10 DEG C, the salted meats are directly hung and dried in a smoking room; baking and smoking are performed twice, for the first time, the naked flame baking and smoking temperature is controlled at 70 DEG C, the baking and smoking time is 3-6 hours, and the aims of curing and slightly coloring are achieved; for the second time, the naked flame baking and smoking temperature is controlled at 60 DEG C, the baking and smoking time is 3-6 hours, and the aims of enhancing aroma and deeply coloring are achieved; finished product quick-freezing is performed, wherein the temperature of an ice house is between 18 DEG C below zero and 1 DEG C below zero. The cured meat products can be manufactured in a high-temperature season, the limitation of the season for manufacturing the cured meat products is overcome, the quality of the cured meat products is improved, the manufactured cured meat products are consistent in inner and outer colors, consistent in taste and soft in skin and lean meats, and the edible rate reaches 100 percent.
Description
Technical field
The present invention relates to cured goods, specifically a kind of method of processing cured goods under hot weather.
Background technology
Cured goods are that China people like a kind of food eating, and its processing method is a lot, but how in the winter time the time of processing, because hot weather is because meat is perishable, make the people of cured goods seldom.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, and a kind of method of processing cured goods under hot weather is provided.
Realizing the object of the invention technical scheme is:
Under hot weather, process a method for cured goods, comprise the roasting smoked of curing food, unlike the prior art:
(1) with temperature, raise to shorten salting period, the 10 ℃ of salting periods of temperature of take are benchmark in 12 hours, the temperature rises 1 ℃, salting period reduces 15 minutes;
(2) remove to hang the operation of drying in the air, when temperature is when more than 10 ℃, the meat products of pickling is directly sent into roasting chimney kiln;
(3) carry out roasting smoking 2 times:
Roasting smoked for slaking for the first time, temperature is controlled at 70 ℃, 3 ~ 6 hours time, reaches slaking, upper light object;
Roasting smoked for flavouring for the second time, temperature is controlled at 60 ℃, 3 ~ 6 hours time, reaches flavouring, upper dark object;
(4) finished product quick-frozen, icebox temperature is-1 ~-18 ℃.
Advantage of the present invention:
At high temperature season, also can make cured goods, overcome the restriction in the season of making cured system, also improve the quality of cured goods, the inside and outside solid colour of cured goods, taste is consistent, and skin and lean meat are not hard, and edible rate reaches 100%.
The specific embodiment
Under hot weather, process a method for cured goods, be that meat embryo is processed, then pickle, while pickling, take 10 ℃ salt 12 hours down as benchmark, 1 ℃ of the every rising of temperature, shortens salting period 15 minutes; Do not hang and dry in the air, directly send into barn and fire-cure; Fire-cure and carry out at twice, roasting smoked for slaking for the first time, temperature is controlled at 70 ℃, and 3 ~ 6 hours time, to reach the object of slaking, upper light color; Roasting smoked for flavouring for the second time, temperature is controlled at 60 ℃, and 3 ~ 6 hours time, to reach flavouring, upper dark object; While fire-cureing, need open chimney kiln door, keep naked light, can not stop working, after having fire-cureed, send Cold storage in the refrigerator, temperature-1 ~-18 ℃.
Claims (3)
1. under hot weather, process a method for cured goods, comprise pickling and roasting smoked step of meat base, it is characterized in that:
(1) take 10 ℃ of salting periods of temperature 12 hours is benchmark, 1 ℃ of the every rising of temperature, and salting period reduces 15 minutes;
(2) when temperature is when more than 10 ℃, the bacon of pickling is directly sent into roasting chimney kiln, carry out slaking roasting smoked and flavouring is roasting smoked;
(3) finished product quick-frozen: the roasting cured goods of having smoked are sent into icebox quick-frozen, and temperature of ice house is-1 ~-18 ℃.
2. method according to claim 1, is characterized in that: the roasting smoked temperature of described slaking is 70 ℃, and the time is 3 ~ 6 hours.
3. method according to claim 1, is characterized in that: the roasting smoked temperature of described flavouring is 60 ℃, and the time is 3 ~ 6 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310611826.7A CN103637223A (en) | 2013-11-28 | 2013-11-28 | Method for processing cured meat products in hot weather |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310611826.7A CN103637223A (en) | 2013-11-28 | 2013-11-28 | Method for processing cured meat products in hot weather |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637223A true CN103637223A (en) | 2014-03-19 |
Family
ID=50242630
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310611826.7A Pending CN103637223A (en) | 2013-11-28 | 2013-11-28 | Method for processing cured meat products in hot weather |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637223A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187789A (en) * | 2014-07-22 | 2014-12-10 | 陆超 | Coloring method of smoked and preserved product |
| CN107668175A (en) * | 2016-08-01 | 2018-02-09 | 陆超 | A kind of cured method processed of rapid processing Cantonese |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904516A (en) * | 2010-07-05 | 2010-12-08 | 陆超 | Rapid processing method of smoked and dried products |
| CN102160654A (en) * | 2011-02-16 | 2011-08-24 | 陆超 | Method for reducing generation of nitrite in dry salted and smoked product |
| CN102940263A (en) * | 2012-11-16 | 2013-02-27 | 陆超 | Quick processing method of smoked and cured products |
-
2013
- 2013-11-28 CN CN201310611826.7A patent/CN103637223A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904516A (en) * | 2010-07-05 | 2010-12-08 | 陆超 | Rapid processing method of smoked and dried products |
| CN102160654A (en) * | 2011-02-16 | 2011-08-24 | 陆超 | Method for reducing generation of nitrite in dry salted and smoked product |
| CN102940263A (en) * | 2012-11-16 | 2013-02-27 | 陆超 | Quick processing method of smoked and cured products |
Non-Patent Citations (2)
| Title |
|---|
| 刘学文等: "《猪肉腌腊制品加工新技术》", 31 December 1991, 四川科学技术出版社 * |
| 骆承庠: "《畜产品加工学》", 31 December 1980, 农业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187789A (en) * | 2014-07-22 | 2014-12-10 | 陆超 | Coloring method of smoked and preserved product |
| CN107668175A (en) * | 2016-08-01 | 2018-02-09 | 陆超 | A kind of cured method processed of rapid processing Cantonese |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140319 |