CN104026632A - Pork bacon and production method thereof - Google Patents
Pork bacon and production method thereof Download PDFInfo
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- CN104026632A CN104026632A CN201410292726.7A CN201410292726A CN104026632A CN 104026632 A CN104026632 A CN 104026632A CN 201410292726 A CN201410292726 A CN 201410292726A CN 104026632 A CN104026632 A CN 104026632A
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- 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
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses pork bacon and a production method thereof. The pork bacon comprises the following raw materials in parts by weight: 65-75 parts of rib pork, 25-35 parts of pork 1#, 2-3 parts of starch, 20-30 parts of ice water, 1.4-1.6 parts of salt, 1-2 parts of sugar, and 0.4-0.6 parts of aginomoto. According to a preferable technical scheme, the pork bacon further comprises 0.006-0.008 part of sodium nitrite in parts by weight. By utilizing the technical scheme, the pork bacon has the beneficial effects that the pork bacon has a square appearance, is attractive in color, rich in nutrition, high in protein, low in fat, crisp and tender in taste and full and tasty in flavor and is rich in various trace elements such as potassium, iron, magnesium and zinc required by human bodies.
Description
Technical field
The present invention relates to a kind of Baconic and preparation method thereof, be particularly related to pork Baconic and preparation method thereof.
Background technology
Baconic utilizes raw meat, and through injection, tumbling, enter the operations such as mould, hot-working, quick-frozen flat cutting and process, its Low Temperature Thermal processing technology can farthest retain nutrition and the delicious taste of raw meat.Pork is mainly consumed meat products as China, take it as raw material making Baconic, can meet people's intrinsic eating habit, makes people sample different tastes simultaneously.
Summary of the invention
The present invention mainly illustrates Baconic of a kind of nutritious, special taste and preparation method thereof.
For solving the problems of the technologies described above, technical solution of the present invention is: pork Baconic, comprises following weight portion raw material: pig rib row meat 65-75 part, pig 1# meat 25-35 part, starch 2-3 part, frozen water 20-30 part, salt 1.4-1.6 part, sugared 1-2 part, monosodium glutamate 0.4-0.6 part.
As preferred technical scheme, also comprise natrium nitrosum 0.006-0.008 part by weight.
As the improvement to technique scheme, comprise following weight portion raw material: 70 parts of meat of pig rib row, 30 parts of pig 1# meat, 2.5 parts of starch, 25 parts of frozen water, 1.5 parts of salt, 1.5 parts of sugar, 0.5 part of monosodium glutamate, 0.007 part of natrium nitrosum.
Another technical problem to be solved by this invention is to provide a kind of above-mentioned pork Baconic's preparation method.
For solving the problems of the technologies described above, technical scheme of the present invention is: pork Baconic's preparation method, comprises the following steps:
(1) pig rib row meat thaws, by fatty mowing residue 2cm thickness, the impurity such as broken bone, gristle and extravasated blood of rejecting rib of slab part; Pig 1# meat is rejected manadesma and extravasated blood, and meat temperature is no more than 10 ℃.
(2) injection technique: first brine making machine is thoroughly cleaned up; by standard, accurately weighed frozen water (3:7); then open agitator; first add phosphate to stir 2 minutes; then add sugar, monosodium glutamate to stir 10 minutes, finally add salt, natrium nitrosum to stir after 8 minutes and shut down, after stirring, feed temperature is controlled at 0-4 ℃; injection rate 25%, injection volume must not be less than 90% of theoretical injection rate.
(3) tumbling technique: in 0-4 ℃ of freezer, vacuum tumbling 6-8 hour, moves 20 minutes, stops 10 minutes, and 6 revs/min of tumbler rotating speeds, pickle 12-36 hour after tumbling finishes.
(4) enter mold technique: by glass paper washer in mould inner side, the fat one of pig rib row meat faces down and inserts, flesh noodles recess is filled with pig 1# meat, cover again a slice pig rib row meat above, now fat one side should make progress, covered glassine paper, fastening Die lock catch, with fine needle in the dazzling exhaust in the place that likely has bubble.
(5) heat processing technique: Fumigator parameter arranges as follows: 55 ℃ of color developments, 20 minutes; 70 ℃ of boilings are to 65 ℃ of central temperatures; Dry 65 ℃, 30 minutes; 65 ℃ of sootiness, 30 minutes; Toast 75 ℃, 20 minutes; Cooling and demolding after boiling wherein.
(6) quick-freeze craft: quick freezing repository temperature-15 ℃, quick-frozen time 3-4 hour;
(7) slice packaging technique: adopt autoscale slicer, the thick 2mm of monolithic, packs refrigeration.
Owing to having adopted technique scheme, the present invention has following beneficial effect: product appearance side is whole, and product are made sex seduction to people, nutritious, high protein, and low fat is rich in the various trace elements that the human bodies such as potassium, iron, magnesium, zinc need simultaneously; Mouthfeel is tender and crisp, the full deliciousness of taste.
The specific embodiment
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment 1:
Pork Baconic, comprises following weight portion raw material: 65 parts of meat of pig rib row, 25 parts of pig 1# meat, 2 parts of starch, 20 parts of frozen water, 1.4 parts of salt, 1 part of sugar, 0.4 part of monosodium glutamate.Also comprise 0.006 part of natrium nitrosum by weight.
Above-mentioned pork Baconic's preparation method, comprises the following steps:
(1) pig rib row meat thaws, by fatty mowing residue 2cm thickness, the impurity such as broken bone, gristle and extravasated blood of rejecting rib of slab part; Pig 1# meat is rejected manadesma and extravasated blood, and meat temperature is no more than 10 ℃;
(2) injection technique: first brine making machine is thoroughly cleaned up, by standard, accurately weighed frozen water (3:7), then open agitator, first add phosphate to stir 2 minutes, then add sugar, monosodium glutamate to stir 10 minutes, finally add salt, natrium nitrosum to stir after 8 minutes and shut down, after stirring, feed temperature is controlled at 0-4 ℃, injection rate 25%, injection volume must not be less than 90% of theoretical injection rate;
(3) tumbling technique: in 0-4 ℃ of freezer, vacuum tumbling 6-8 hour, moves 20 minutes, stops 10 minutes, and 6 revs/min of tumbler rotating speeds, pickle 12-36 hour after tumbling finishes;
(4) enter mold technique: by glass paper washer in mould inner side, the fat one of pig rib row meat faces down and inserts, flesh noodles recess is filled with pig 1# meat, cover again a slice pig rib row meat above, now fat one side should make progress, covered glassine paper, fastening Die lock catch, with fine needle in the dazzling exhaust in the place that likely has bubble;
(5) heat processing technique: Fumigator parameter arranges as follows: 55 ℃ of color developments, 20 minutes; 70 ℃ of boilings are to 65 ℃ of central temperatures; Dry 65 ℃, 30 minutes; 65 ℃ of sootiness, 30 minutes; Toast 75 ℃, 20 minutes; Cooling and demolding after boiling wherein;
(6) quick-freeze craft: quick freezing repository temperature-15 ℃, quick-frozen time 3-4 hour;
(7) slice packaging technique: adopt autoscale slicer, the thick 2mm of monolithic, packs refrigeration.
(8) labeling warehouse-in: need to pack product according to client, trade mark is turn-up and turn-down, and requiring trade mark to put up need be consistent with product, has pasted rear timely warehouse-in.
Embodiment 2:
Pork Baconic, is made by following weight portion raw material: 70 parts of meat of pig rib row, 30 parts of pig 1# meat, 2.5 parts of starch, 25 parts of frozen water, 1.5 parts of salt, 1.5 parts of sugar, 0.5 part of monosodium glutamate.Also comprise 0.007 part of natrium nitrosum by weight.
Above-mentioned pork Baconic's preparation method, comprises the following steps:
(1) pig rib row meat thaws, by fatty mowing residue 2cm thickness, the impurity such as broken bone, gristle and extravasated blood of rejecting rib of slab part; Pig 1# meat is rejected manadesma and extravasated blood, and meat temperature is no more than 10 ℃.
(2) injection technique: first brine making machine is thoroughly cleaned up; by standard, accurately weighed frozen water (3:7); then open agitator; first add phosphate to stir 2 minutes; then add sugar, monosodium glutamate to stir 10 minutes, finally add salt, natrium nitrosum to stir after 8 minutes and shut down, after stirring, feed temperature is controlled at 0-4 ℃; injection rate 25%, injection volume must not be less than 90% of theoretical injection rate.
(3) tumbling technique: in 0-4 ℃ of freezer, vacuum tumbling 6-8 hour, moves 20 minutes, stops 10 minutes, and 6 revs/min of tumbler rotating speeds, pickle 12-36 hour after tumbling finishes.
(4) enter mold technique: by glass paper washer in mould inner side, the fat one of pig rib row meat faces down and inserts, flesh noodles recess is filled with pig 1# meat, cover again a slice pig rib row meat above, now fat one side should make progress, covered glassine paper, fastening Die lock catch, with fine needle in the dazzling exhaust in the place that likely has bubble.
(5) heat processing technique: Fumigator parameter arranges as follows: 55 ℃ of color developments, 20 minutes; 70 ℃ of boilings are to 65 ℃ of central temperatures; Dry 65 ℃, 30 minutes; 65 ℃ of sootiness, 30 minutes; Toast 75 ℃, 20 minutes; Cooling and demolding after boiling wherein.
(6) quick-freeze craft: quick freezing repository temperature-15 ℃, quick-frozen time 3-4 hour;
(7) slice packaging technique: adopt autoscale slicer, the thick 2mm of monolithic, packs refrigeration.
(8) labeling warehouse-in: need to pack product according to client, trade mark is turn-up and turn-down, and requiring trade mark to put up need be consistent with product, has pasted rear timely warehouse-in.
Embodiment 3:
Pork Baconic, is made by following weight portion raw material: 75 parts of meat of pig rib row, 35 parts of pig 1# meat, 3 parts of starch, 30 parts of frozen water, 1.6 parts of salt, 2 parts of sugar, 0.6 part of monosodium glutamate.Also comprise 0.008 part of natrium nitrosum by weight.
Above-mentioned pork Baconic's preparation method, comprises the following steps:
(1) pig rib row meat thaws, by fatty mowing residue 2cm thickness, the impurity such as broken bone, gristle and extravasated blood of rejecting rib of slab part; Pig 1# meat is rejected manadesma and extravasated blood, and meat temperature is no more than 10 ℃.
(2) injection technique: first brine making machine is thoroughly cleaned up; by standard, accurately weighed frozen water (3:7); then open agitator; first add phosphate to stir 2 minutes; then add sugar, monosodium glutamate to stir 10 minutes, finally add salt, natrium nitrosum to stir after 8 minutes and shut down, after stirring, feed temperature is controlled at 0-4 ℃; injection rate 25%, injection volume must not be less than 90% of theoretical injection rate.
(3) tumbling technique: in 0-4 ℃ of freezer, vacuum tumbling 6-8 hour, moves 20 minutes, stops 10 minutes, and 6 revs/min of tumbler rotating speeds, pickle 12-36 hour after tumbling finishes.
(4) enter mold technique: by glass paper washer in mould inner side, the fat one of pig rib row meat faces down and inserts, flesh noodles recess is filled with pig 1# meat, cover again a slice pig rib row meat above, now fat one side should make progress, covered glassine paper, fastening Die lock catch, with fine needle in the dazzling exhaust in the place that likely has bubble.
(5) heat processing technique: Fumigator parameter arranges as follows: 55 ℃ of color developments, 20 minutes; 70 ℃ of boilings are to 65 ℃ of central temperatures; Dry 65 ℃, 30 minutes; 65 ℃ of sootiness, 30 minutes; Toast 75 ℃, 20 minutes; Cooling and demolding after boiling wherein.
(6) quick-freeze craft: quick freezing repository temperature-15 ℃, quick-frozen time 3-4 hour;
(7) slice packaging technique: adopt autoscale slicer, the thick 2mm of monolithic, packs refrigeration.
(8) labeling warehouse-in: need to pack product according to client, trade mark is turn-up and turn-down, and requiring trade mark to put up need be consistent with product, has pasted rear timely warehouse-in.
The injector that the present invention uses, tumbler, Fumigator, autoscale slicer are the conventional machinery of food service industry, do not repeat them here.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should be appreciated that; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; under the premise 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 (4)
1. pork Baconic, is characterized in that, comprises following weight portion raw material: pig rib row meat 65-75 part, pig 1# meat 25-35 part, starch 2-3 part, frozen water 20-30 part, salt 1.4-1.6 part, sugared 1-2 part, monosodium glutamate 0.4-0.6 part.
2. chicken as claimed in claim 1 hamburger cake, is characterized in that, also comprises natrium nitrosum 0.006-0.008 part by weight.
3. the pork Baconic as described in claim 1,2, is characterized in that, comprises following weight portion raw material: 70 parts of meat of pig rib row, 30 parts of pig 1# meat, 2.5 parts of starch, 25 parts of frozen water, 1.5 parts of salt, 1.5 parts of sugar, 0.5 part of monosodium glutamate, 0.007 part of natrium nitrosum.
4. pork Baconic's preparation method, is characterized in that: comprise the following steps:
(1) pig rib row meat thaws, by fatty mowing residue 2cm thickness, the impurity such as broken bone, gristle and extravasated blood of rejecting rib of slab part; Pig 1# meat is rejected manadesma and extravasated blood, and meat temperature is no more than 10 ℃;
(2) injection technique: first brine making machine is thoroughly cleaned up, by standard, accurately weighed frozen water (3:7), then open agitator, first add phosphate to stir 2 minutes, then add sugar, monosodium glutamate to stir 10 minutes, finally add salt, natrium nitrosum to stir after 8 minutes and shut down, after stirring, feed temperature is controlled at 0-4 ℃, injection rate 25%, injection volume must not be less than 90% of theoretical injection rate;
(3) tumbling technique: in 0-4 ℃ of freezer, vacuum tumbling 6-8 hour, moves 20 minutes, stops 10 minutes, and 6 revs/min of tumbler rotating speeds, pickle 12-36 hour after tumbling finishes;
(4) enter mold technique: by glass paper washer in mould inner side, the fat one of pig rib row meat faces down and inserts, flesh noodles recess is filled with pig 1# meat, cover again a slice pig rib row meat above, now fat one side should make progress, covered glassine paper, fastening Die lock catch, with fine needle in the dazzling exhaust in the place that likely has bubble;
(5) heat processing technique: Fumigator parameter arranges as follows: 55 ℃ of color developments, 20 minutes; 70 ℃ of boilings are to 65 ℃ of central temperatures; Dry 65 ℃, 30 minutes; 65 ℃ of sootiness, 30 minutes; Toast 75 ℃, 20 minutes; Cooling and demolding after boiling wherein;
(6) quick-freeze craft: quick freezing repository temperature-15 ℃, quick-frozen time 3-4 hour;
(7) slice packaging technique: adopt autoscale slicer, the thick 2mm of monolithic, packs refrigeration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292726.7A CN104026632A (en) | 2014-06-27 | 2014-06-27 | Pork bacon and production method thereof |
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| CN201410292726.7A CN104026632A (en) | 2014-06-27 | 2014-06-27 | Pork bacon and production method thereof |
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| CN104026632A true CN104026632A (en) | 2014-09-10 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286945A (en) * | 2014-10-29 | 2015-01-21 | 福建容和盛食品集团有限公司 | Bacon and preparation method thereof |
| CN106261900A (en) * | 2016-08-16 | 2017-01-04 | 山东佳士博食品有限公司 | A kind of sootiness cattle rib and preparation method thereof |
| CN107095172A (en) * | 2017-03-17 | 2017-08-29 | 苏州华跃玖泰食品有限公司 | A kind of manufacturing process of Baconic |
| CN109007620A (en) * | 2017-06-09 | 2018-12-18 | 江苏雨润肉食品有限公司 | The preparation of Western-style Baconic a kind of and dicing method |
| CN109007628A (en) * | 2017-06-09 | 2018-12-18 | 江苏雨润肉食品有限公司 | A kind of Western-style Baconic of industrialization |
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| CN102370188A (en) * | 2011-10-31 | 2012-03-14 | 天津宝迪农业科技股份有限公司 | Production method of western-style pork bacon |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286945A (en) * | 2014-10-29 | 2015-01-21 | 福建容和盛食品集团有限公司 | Bacon and preparation method thereof |
| CN106261900A (en) * | 2016-08-16 | 2017-01-04 | 山东佳士博食品有限公司 | A kind of sootiness cattle rib and preparation method thereof |
| CN107095172A (en) * | 2017-03-17 | 2017-08-29 | 苏州华跃玖泰食品有限公司 | A kind of manufacturing process of Baconic |
| CN109007620A (en) * | 2017-06-09 | 2018-12-18 | 江苏雨润肉食品有限公司 | The preparation of Western-style Baconic a kind of and dicing method |
| CN109007628A (en) * | 2017-06-09 | 2018-12-18 | 江苏雨润肉食品有限公司 | A kind of Western-style Baconic of industrialization |
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