CN103932214A - Preparation method of bamboo-flavored preserved meat - Google Patents

Preparation method of bamboo-flavored preserved meat Download PDF

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Publication number
CN103932214A
CN103932214A CN201410167614.9A CN201410167614A CN103932214A CN 103932214 A CN103932214 A CN 103932214A CN 201410167614 A CN201410167614 A CN 201410167614A CN 103932214 A CN103932214 A CN 103932214A
Authority
CN
China
Prior art keywords
bamboo
preserved meat
pork
preparation
pickled
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
Application number
CN201410167614.9A
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Chinese (zh)
Inventor
严斯文
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201410167614.9A priority Critical patent/CN103932214A/en
Publication of CN103932214A publication Critical patent/CN103932214A/en
Pending legal-status Critical Current

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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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a preparation method of a bamboo-flavored preserved meat and aims to provide a preserved meat with the aromatic smell of bamboo leaves. The preparation method adopts a technical scheme as follows: the preserved meat is pickled by use of light-pink bamboo leaves. The preparation method of the bamboo-flavored preserved meat disclosed by the invention is operated according to the following steps: (1) selecting bulk pork; (2) fumigating the light-pink bamboo leaves; (3) mixing and stacking the bulk pork, the light-pink bamboo leaves and edible salt in a container; (4) pickling the bulk pork in a refrigerating chamber for 10-20 days and controlling the temperature to be 0-8 DEG C; and (5) carrying out air-drying on the pickled bulk pork to obtain the bamboo-flavored preserved meat. The technical scheme adopted by the invention is simple and convenient to operate, and the bamboo-flavored preserved meat is rich in nutrition, and has fragrant flavor and good taste after being cooked.

Description

The fragrant method for preparing preserved meat of bamboo
 
Technical field
The present invention relates to bacon processing technology.
Background technology
Application number is to disclose low temperature cured meat processing method in 201010562019.7 description, be by pig slaughtering, cut apart, slitting, the process sequence processing of pickling, toast, cool, storing.The steps include: that a selects the pig slaughtering of 1 year growth period to a year and a half, foreleg and streaky pork are cut apart and taken off, 0 DEG C of-4 DEG C of precooling acid discharge is for subsequent use; B bones, and is cut into long 30 centimetres, and wide 5 centimetres, thick 4 centimetres of bar shapeds, get muscle fat content 6%-7% meat for subsequent use; C pickles: in 18 DEG C of-25 DEG C of environment of temperature, pickle 24-36 hour; D barbecue: in bakery, first moderate heat is temperature 70 C-75 DEG C, baking 24-36 hour has completed pasteurize simultaneously, and rear slow fire is 40 DEG C-45 DEG C of temperature, baking 36-48 hour, moisture 25-28%; E storage: 0 DEG C-4 DEG C, time 2-4 days becomes product.The bacon insufficient fragrance of using this technical scheme to make.
Summary of the invention
The invention discloses the fragrant method for preparing preserved meat of bamboo, object is to provide a kind of bacon with leaf of bamboo aromatic odor.The technical solution used in the present invention is with light powder bamboo leaf of bamboo curing salted meat.
The fragrant method for preparing preserved meat of bamboo disclosed by the invention, follows these steps to operation: (1) chooses block pork; (2) the stifling light powder bamboo leaf of bamboo; (3) block pork, the light powder bamboo leaf of bamboo and salt are placed on to mixing, pile in vessel; (4) block pork is placed in refrigerating chamber and is pickled 10-20 days, temperature is controlled at 0 DEG C-8 DEG C; (5) the block pork that air-dry process is pickled, obtains the fragrant bacon of bamboo.Choose fresh pork, pork is cut into bulk, so that pickle.Block pork water is cleaned up.Choose the light powder bamboo leaf of bamboo, water cleans, and removes surperficial dirt.In the light powder bamboo leaf of bamboo, the composition such as flavones, phenolic ketone, polysaccharide, amino acid, has Green Tea Extract, improves microcirculation in human body effect.The light powder bamboo leaf of bamboo cleaning up is put into food steamer, with the stifling light powder bamboo leaf of bamboo of high-temperature water vapor, so that fully go out juice while pickling.Block pork, the light powder bamboo leaf of bamboo and salt are placed on to mixing, pile in vessel, so that pickle.Block pork is placed in refrigerating chamber and is pickled 10-20 days, and temperature is controlled at 0 DEG C-8 DEG C, and salt and light powder bamboo leaf of bamboo juice fully enter in block pork like this, and block pork does not go bad again simultaneously.To be placed into hurricane drier and carry out air-dryly through pickling block pork, obtain the fragrant bacon of bamboo.By the fragrant bacon of food plastic bag hermetic package bamboo, cryopreservation.
The technical solution used in the present invention is easy and simple to handle, and the fragrant bacon of this bamboo is nutritious, fragrant odour, and after culinary art, entrance is felt all right.
Detailed description of the invention
Choose fresh pork, pork is cut into bulk.Block pork water is cleaned up.Choose the light powder bamboo leaf of bamboo, water cleans, and removes surperficial dirt.In the light powder bamboo leaf of bamboo, the composition such as flavones, phenolic ketone, polysaccharide, amino acid, has Green Tea Extract, improves microcirculation in human body effect.The light powder bamboo leaf of bamboo cleaning up is put into food steamer, with the stifling light powder bamboo leaf of bamboo of high-temperature water vapor, so that fully go out juice while pickling.During 50 kilograms of 1000 kilograms of block porks, light powder bamboo leaf of bamboo double centner and salt are placed in cylinder, mix, pile.The cylinder that fills block pork is placed in refrigerating chamber and is pickled 15 days, and temperature is controlled at 5 DEG C, and salt and light powder bamboo leaf of bamboo juice fully enter in block pork like this, and block pork does not go bad again simultaneously.To be placed into hurricane drier and carry out air-dryly through pickling block pork, obtain the fragrant bacon of bamboo.By the fragrant bacon of food plastic bag hermetic package bamboo, cryopreservation.

Claims (1)

1. the fragrant method for preparing preserved meat of bamboo, is characterized in that following these steps to operation: follow these steps to operation: (1) chooses block pork; (2) the stifling light powder bamboo leaf of bamboo; (3) block pork, the light powder bamboo leaf of bamboo and salt are placed on to mixing, pile in vessel; (4) block pork is placed in refrigerating chamber and is pickled 10-20 days, temperature is controlled at 0 DEG C-8 DEG C; (5) the block pork that air-dry process is pickled, obtains the fragrant bacon of bamboo.
CN201410167614.9A 2014-04-24 2014-04-24 Preparation method of bamboo-flavored preserved meat Pending CN103932214A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410167614.9A CN103932214A (en) 2014-04-24 2014-04-24 Preparation method of bamboo-flavored preserved meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410167614.9A CN103932214A (en) 2014-04-24 2014-04-24 Preparation method of bamboo-flavored preserved meat

Publications (1)

Publication Number Publication Date
CN103932214A true CN103932214A (en) 2014-07-23

Family

ID=51180300

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410167614.9A Pending CN103932214A (en) 2014-04-24 2014-04-24 Preparation method of bamboo-flavored preserved meat

Country Status (1)

Country Link
CN (1) CN103932214A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
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
CN109479947A (en) * 2018-12-18 2019-03-19 彭江龙 A kind of fumigating method of ham

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101380117A (en) * 2008-10-15 2009-03-11 冉伟 Production method of bacon
CN101502329A (en) * 2009-03-13 2009-08-12 冯廷萃 Low-temperature salting and multi-layer continuous fume smoking method for cured meat
CN202588175U (en) * 2012-06-15 2012-12-12 重庆敦康农业发展股份合作社 Bacon fire-curing room

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101380117A (en) * 2008-10-15 2009-03-11 冉伟 Production method of bacon
CN101502329A (en) * 2009-03-13 2009-08-12 冯廷萃 Low-temperature salting and multi-layer continuous fume smoking method for cured meat
CN202588175U (en) * 2012-06-15 2012-12-12 重庆敦康农业发展股份合作社 Bacon fire-curing room

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
石荫祥: "《湘菜集锦》", 31 May 1983, article "《湘菜集锦》", pages: 483 *

Cited By (2)

* Cited by examiner, † Cited by third party
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
CN109479947A (en) * 2018-12-18 2019-03-19 彭江龙 A kind of fumigating method of ham

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Application publication date: 20140723