CN103932207A - Process for processing cured preserved meat - Google Patents
Process for processing cured preserved meat Download PDFInfo
- Publication number
- CN103932207A CN103932207A CN201410126447.3A CN201410126447A CN103932207A CN 103932207 A CN103932207 A CN 103932207A CN 201410126447 A CN201410126447 A CN 201410126447A CN 103932207 A CN103932207 A CN 103932207A
- Authority
- CN
- China
- Prior art keywords
- slaking
- bacon
- preserved meat
- processing
- batching
- 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.)
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- 238000000034 method Methods 0.000 title claims abstract description 22
- 235000013372 meat Nutrition 0.000 title claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 235000015277 pork Nutrition 0.000 claims abstract description 15
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 235000015241 bacon Nutrition 0.000 claims description 45
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000005030 aluminium foil Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 238000004806 packaging method and process Methods 0.000 abstract description 4
- 238000005554 pickling Methods 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 2
- 239000006002 Pepper Substances 0.000 abstract 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract 2
- 235000017804 Piper guineense Nutrition 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract 2
- 238000007789 sealing Methods 0.000 abstract 2
- 238000005303 weighing Methods 0.000 abstract 2
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 abstract 1
- 229910052782 aluminium Inorganic materials 0.000 abstract 1
- 239000011888 foil Substances 0.000 abstract 1
- 239000002075 main ingredient Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 235000019542 Cured Meats Nutrition 0.000 description 2
- 241000234314 Zingiber Species 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 230000005183 environmental health Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000011417 postcuring Methods 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a process for processing cured preserved meat. The process comprises the following steps: 1, weighing a main ingredient, streaky pork; 2, weighing auxiliary ingredients, namely salt, pepper, anise, ginger powder and rosemary, stirring and frying after evenly mixing the ingredients until the pepper becomes claybank; 3, evenly smearing the ingredients on the streaky pork when the ingredients are hot; 4, adding cooking wine to the preserved meat processed in the step 3, evenly smearing, then putting the preserved meat into a large basin or a sealing box, covering and pickling for 2-6 hours; 5, putting the preserved meat processed in the step 4 into a baking room for baking; and 6, packaging the preserved meat processed in the step 5 by an aluminum foil bag or a plastic bag in a sealing and manner, and then curing and sterilizing. The process for processing the cured preserved meat can have ready-to-eat convenience after being unpacked, the shelf life can be prolonged, and the mouthfeel can be kept. In addition, an existing preserved meat processing period can be shortened, the standardized degree of the preserved meat can be improved, and the annual production continuity is ensured.
Description
Technical field
The present invention relates to a kind of slaking bacon processing technology, belong to food processing technology field.
Background technology
In the prior art, cured meat product conventionally also needs could eat after culinary art after dispatching from the factory, and still, along with the quickening day by day of people's rhythm of life, the matured food of instant bagged more can meet consumer demand.Simply bacon is carried out to the product of packing after slaking, fat is easily corrupt, and the freshness date of slaking bacon is shorter, and the mouthfeel of placement a period of time post curing bacon will decline significantly.Secondly, the existing cured meat product industrialization processing technology cycle is longer, and not only cost is high, efficiency is low, and is subject to the restriction of natural environment randomness and condition, and the degree of product standardization is low, is difficult to guarantee the continuity of whole year production.
Summary of the invention
The deficiency that the present invention exists for prior art just, a kind of slaking bacon processing technology is provided, not only make bacon product can there is the convenience of instant bagged, and freshness date can extend, the mouthfeel of slaking bacon can be maintained, and in addition, can shorten the existing bacon process-cycle, and can improve the degree of product standardization, guarantee the continuity of whole year production.
For addressing the above problem, the technical solution used in the present invention is as follows:
A slaking bacon processing technology, comprises the following steps:
Step 1, take major ingredient: streaky pork 1-3 kg;
Step 2, take batching: salt 20-50 g, Chinese prickly ash 5-20 g, anistree 5-20 g, ginger powder 2-10 g, rosemary, Xue MingRosma rinus officinalis 5-20 g, batching is mixed to rear little fire and stir-fry, until Chinese prickly ash becomes brown color, then batching is got out stand-by;
Step 3, the batching of step 2 processing is put on the streaky pork that step 1 takes while hot uniformly, allows meat fully absorb batching;
Step 4, in the streaky pork after step 3 processing with cooking wine 5-15 ml, and smear evenly, then streaky pork is packed into and in airtight container, pickles 2-6 hour;
Step 5, the bacon of step 4 processing is put into drying room dry;
Step 6, the bacon that uses aluminium foil bag or polybag that step 5 is processed pack, and then carry out slaking and sterilizing.
The rosemary, Xue MingRosma rinus officinalis that the present invention selects is natural, can postpone fat corruption, the freshness date that effectively extends slaking bacon, the mouthfeel of maintenance slaking bacon; And the present invention preferably prepares burden, and formula forms and content can merge well with rosemary, Xue MingRosma rinus officinalis, can not affect because of adding of rosemary, Xue MingRosma rinus officinalis the taste of slaking bacon.
As the improvement of technique scheme, the stoving process in described step 5 is: the dry-bulb temperature of drying room setting is 30-60 ℃, and wet-bulb temperature is 20-40 ℃, dries 10-48 hour.
By adopting above-mentioned technique greatly to shorten the Production Time of bacon product, at least shorten the more than 80% of air-dry fermentation time; And compare traditional airing, greatly reduce the probability that bacon product is polluted by microorganism, dust etc., product more easily reaches commercial sterilization standard and also more meets environmental health standards; Again, the bacon product quality homogeneous that adopts above-mentioned explained hereafter to go out, is not subject to the restriction of natural environment randomness and condition, and the degree of product standardization is high, is applicable to large-scale industrial production and guarantees the continuity of its whole year production.
As the improvement of technique scheme, the slaking in described step 6 and sterilization process are: at 121-130 ℃, heat 30 minutes, make product center temperature can reach 121 ℃ and keep 6 minutes.
Described slaking and sterilization process complete slaking and sterilizing one step, have improved operating efficiency, have reduced production cost.
As the improvement of technique scheme, the slaking in described step 6 and sterilization process are: thus first by steaming or boiling makes bacon slaking, then by irradiation, carry out sterilizing.
Described technique can effectively reduce bacon product the probability of broken bag occurs when high-temperature sterilization, thereby improves product percent of pass and quality stability.
As the improvement of technique scheme, the irradiation dose of described irradiation sterilization is 6-9 kGy.
In sum, compared with prior art, implementation result of the present invention is as follows in the present invention:
Adopt the slaking bacon of processes of the present invention to there is the convenience of instant bagged, can meet better the rhythm of life of modern consumer; The rosemary, Xue MingRosma rinus officinalis that the present invention selects is natural, can postpone fat corruption, the freshness date that effectively extends slaking bacon, the mouthfeel of maintenance slaking bacon; And the present invention preferably prepares burden, and formula forms and content can merge well with rosemary, Xue MingRosma rinus officinalis, can not affect because of adding of rosemary, Xue MingRosma rinus officinalis the taste of slaking bacon; In addition, technique provided by the invention has shortened the Production Time of bacon product greatly, at least shortens the more than 80% of air-dry fermentation time; And compare traditional airing, greatly reduce the probability that bacon product is polluted by microorganism, dust etc., product more easily reaches commercial sterilization standard and also more meets environmental health standards; Again, the bacon product quality homogeneous that adopts above-mentioned explained hereafter to go out, is not subject to the restriction of natural environment randomness and condition, and the degree of product standardization is high, is applicable to large-scale industrial production and guarantees the continuity of its whole year production.
The specific embodiment
Content of the present invention is described below in conjunction with specific embodiments.
Specific embodiment one
Step 1, take major ingredient: streaky pork 1-3 kg;
Step 2, take batching: salt 20-50 g, Chinese prickly ash 5-20 g, anistree 5-20 g, ginger powder 2-10 g, rosemary, Xue MingRosma rinus officinalis 5-20 g, after being mixed, batching puts into pot, with little fire, do not stop to stir-fry, until Chinese prickly ash becomes brown color, then batching is got out stand-by;
Step 3, the batching of step 2 processing is put on the streaky pork that step 1 takes while hot uniformly, smear several times repeatedly more, particularly pork skin part, allows meat fully absorb batching;
Step 4, in the streaky pork after step 3 processing with cooking wine 5-15 ml, and smear evenly, then streaky pork is packed in large basin or seal box, add a cover and pickle 2-6 hour;
Step 5, the bacon of pickling through step 4 is put into drying room, the dry-bulb temperature of drying room setting is 30-60 ℃, and wet-bulb temperature is 20-40 ℃, dries 10-48 hour;
Step 6, the bacon that uses aluminium foil bag or polybag that step 5 is processed pack, and then carry out high temperature high pressure process, thereby make bacon slaking sterilizing;
Described high temperature high pressure process mode is: at 121-130 ℃, heat 30 minutes, make product center temperature can reach 121 ℃ and keep 6 minutes.
Packaging product during sterilizing can be without maturing process, because sterilizing itself can reach the requirement of slaking.
Specific embodiment two
Step 1 to five is with specific embodiment one;
Step 6, use aluminium foil bag or polybag that the bacon of step 5 processing is packed, thereby then by steaming or boiling makes bacon slaking;
Or first by the bacon of step 5 processing by steaming or thereby boiling makes bacon slaking, then use aluminium foil bag or polybag that the bacon of slaking is packed;
Step 7, the bacon packaging product that step 6 is processed carry out sterilizing by irradiation, and bacon packaging product irradiation dose is 6-9 KGy.
Above content is detailed description made for the present invention in conjunction with specific embodiments, can not assert that the concrete enforcement of the present invention only limits to these explanations.For those skilled in the art, without departing from the inventive concept of the premise, can also make some simple deduction or replace, all should be considered as belonging to the scope of protection of the invention.
Claims (5)
1. a slaking bacon processing technology, is characterized in that, comprises the following steps:
Step 1, take major ingredient: streaky pork 1-3 kg;
Step 2, take batching: salt 20-50 g, Chinese prickly ash 5-20 g, anistree 5-20 g, ginger powder 2-10 g, rosemary, Xue MingRosma rinus officinalis 5-20 g, batching is mixed to rear little fire and stir-fry, until Chinese prickly ash becomes brown color, then batching is got out stand-by;
Step 3, the batching of step 2 processing is put on the streaky pork that step 1 takes while hot uniformly, allows meat fully absorb batching;
Step 4, in the streaky pork after step 3 processing with cooking wine 5-15 ml, and smear evenly, then streaky pork is packed into and in airtight container, pickles 2-6 hour;
Step 5, the bacon of step 4 processing is put into drying room dry;
Step 6, the bacon that uses aluminium foil bag or polybag that step 5 is processed pack, and then carry out slaking and sterilizing.
2. a kind of slaking bacon processing technology as claimed in claim 1, is characterized in that, the stoving process in described step 5 is: the dry-bulb temperature of drying room setting is 30-60 ℃, and wet-bulb temperature is 20-40 ℃, dries 10-48 hour.
3. a kind of slaking bacon processing technology as claimed in claim 1, is characterized in that, the slaking in described step 6 and sterilization process are: at 121-130 ℃, heat 30 minutes, make product center temperature can reach 121 ℃ and keep 6 minutes.
4. a kind of slaking bacon processing technology as claimed in claim 1, is characterized in that, the slaking in described step 6 and sterilization process are: thus first by steaming or boiling makes bacon slaking, then by irradiation, carry out sterilizing.
5. a kind of slaking bacon processing technology as claimed in claim 4, is characterized in that, the irradiation dose of described irradiation sterilization is 6-9 kGy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410126447.3A CN103932207B (en) | 2014-04-01 | 2014-04-01 | A kind of slaking bacon processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410126447.3A CN103932207B (en) | 2014-04-01 | 2014-04-01 | A kind of slaking bacon processing technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103932207A true CN103932207A (en) | 2014-07-23 |
| CN103932207B CN103932207B (en) | 2015-09-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410126447.3A Expired - Fee Related CN103932207B (en) | 2014-04-01 | 2014-04-01 | A kind of slaking bacon processing technology |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323318A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Yin nourishing and beauty maintaining preserved meat and pickling method thereof |
| CN105394595A (en) * | 2015-11-16 | 2016-03-16 | 郎溪县飞鲤镇幸福好运家畜养殖家庭农场 | Spicy instant preserved meat and preparation method thereof |
| CN105394154A (en) * | 2015-11-16 | 2016-03-16 | 郎溪县飞鲤镇幸福好运家畜养殖家庭农场 | Ready-to-eat preserved meat and preparation method thereof |
| CN105433265A (en) * | 2015-11-16 | 2016-03-30 | 郎溪县飞鲤镇幸福好运家畜养殖家庭农场 | Sour and hot instant preserved meat and preparation method thereof |
| CN105614725A (en) * | 2016-01-27 | 2016-06-01 | 杨永 | Preparation method of dried rosemary leaf processed preserved meat and preserved fish |
| CN106235044A (en) * | 2016-08-29 | 2016-12-21 | 黎志春 | A kind of manufacture method of ripening bacon |
| CN106562243A (en) * | 2016-10-21 | 2017-04-19 | 广东省农业科学院蚕业与农产品加工研究所 | Health-care greengage-flavor instant bacon and making method thereof |
| CN108936322A (en) * | 2017-05-26 | 2018-12-07 | 白迎霞 | A kind of curing bacon processing technology |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647578A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Method for making bacon donkey meat |
-
2014
- 2014-04-01 CN CN201410126447.3A patent/CN103932207B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647578A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Method for making bacon donkey meat |
Non-Patent Citations (2)
| Title |
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| 李彦军等: "腌腊制品的酸败与预防措施", 《肉品卫生》 * |
| 王林云: "《现代中国养猪》", 31 March 2007 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323318A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Yin nourishing and beauty maintaining preserved meat and pickling method thereof |
| CN105394595A (en) * | 2015-11-16 | 2016-03-16 | 郎溪县飞鲤镇幸福好运家畜养殖家庭农场 | Spicy instant preserved meat and preparation method thereof |
| CN105394154A (en) * | 2015-11-16 | 2016-03-16 | 郎溪县飞鲤镇幸福好运家畜养殖家庭农场 | Ready-to-eat preserved meat and preparation method thereof |
| CN105433265A (en) * | 2015-11-16 | 2016-03-30 | 郎溪县飞鲤镇幸福好运家畜养殖家庭农场 | Sour and hot instant preserved meat and preparation method thereof |
| CN105614725A (en) * | 2016-01-27 | 2016-06-01 | 杨永 | Preparation method of dried rosemary leaf processed preserved meat and preserved fish |
| CN106235044A (en) * | 2016-08-29 | 2016-12-21 | 黎志春 | A kind of manufacture method of ripening bacon |
| CN106562243A (en) * | 2016-10-21 | 2017-04-19 | 广东省农业科学院蚕业与农产品加工研究所 | Health-care greengage-flavor instant bacon and making method thereof |
| CN108936322A (en) * | 2017-05-26 | 2018-12-07 | 白迎霞 | A kind of curing bacon processing technology |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103932207B (en) | 2015-09-09 |
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