CN104146273B - A kind of processing method of smoked bacon - Google Patents
A kind of processing method of smoked bacon Download PDFInfo
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- CN104146273B CN104146273B CN201310597510.7A CN201310597510A CN104146273B CN 104146273 B CN104146273 B CN 104146273B CN 201310597510 A CN201310597510 A CN 201310597510A CN 104146273 B CN104146273 B CN 104146273B
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- 235000015241 bacon Nutrition 0.000 title claims abstract description 36
- 238000003672 processing method Methods 0.000 title claims abstract description 21
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 29
- 235000015277 pork Nutrition 0.000 claims abstract description 22
- 239000000779 smoke Substances 0.000 claims abstract description 22
- 238000004108 freeze drying Methods 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 20
- 206010033546 Pallor Diseases 0.000 claims abstract description 16
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 14
- 238000007598 dipping method Methods 0.000 claims abstract description 13
- 238000007602 hot air drying Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 235000021110 pickles Nutrition 0.000 claims abstract description 12
- 210000003195 fascia Anatomy 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 229910052751 metal Inorganic materials 0.000 claims abstract description 11
- 239000002184 metal Substances 0.000 claims abstract description 11
- 238000001514 detection method Methods 0.000 claims abstract description 9
- 235000009508 confectionery Nutrition 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 230000000694 effects Effects 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims description 68
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 14
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 14
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 210000000582 semen Anatomy 0.000 claims description 11
- 244000269722 Thea sinensis Species 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 10
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 10
- 235000013824 polyphenols Nutrition 0.000 claims description 10
- 230000035945 sensitivity Effects 0.000 claims description 10
- 229910001220 stainless steel Inorganic materials 0.000 claims description 10
- 239000010935 stainless steel Substances 0.000 claims description 10
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 10
- 241000628997 Flos Species 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 7
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 7
- 235000010288 sodium nitrite Nutrition 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 229930003427 Vitamin E Natural products 0.000 claims description 6
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 6
- 235000019165 vitamin E Nutrition 0.000 claims description 6
- 229940046009 vitamin E Drugs 0.000 claims description 6
- 239000011709 vitamin E Substances 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 5
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 claims description 5
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 239000003963 antioxidant agent Substances 0.000 claims description 5
- 230000003078 antioxidant effect Effects 0.000 claims description 5
- 235000006708 antioxidants Nutrition 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 5
- 230000007613 environmental effect Effects 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 239000008399 tap water Substances 0.000 claims description 5
- 235000020679 tap water Nutrition 0.000 claims description 5
- 210000002435 tendon Anatomy 0.000 claims description 5
- 102100037205 Sal-like protein 2 Human genes 0.000 claims description 4
- 101710192308 Sal-like protein 2 Proteins 0.000 claims description 4
- 241000282898 Sus scrofa Species 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims 1
- 238000007689 inspection Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000000843 powder Substances 0.000 description 20
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000000391 smoking effect Effects 0.000 description 2
- 241000256113 Culicidae Species 0.000 description 1
- 241000218691 Cupressaceae Species 0.000 description 1
- 241000255925 Diptera Species 0.000 description 1
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 description 1
- 102100037204 Sal-like protein 1 Human genes 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002932 luster 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
- A23L13/40—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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The processing method that the invention discloses a kind of smoked bacon, concrete processing method is as follows: a, select materials；B, clean, remove the peel, remove fascia；C, pickle；D, section；E, blanching；F, paving dish, urgency are frozen；G, vacuum lyophilization；H, dipping seasoning；I, hot air drying；J, sorting；K, metal detection；L, packaging, the method have the advantages that: fabrication cycle is short, first by raw material under the curing agent effect meticulously developed, make Carnis Sus domestica fresh, sweet, and smoke is soft, then pass through the variations in temperature during vacuum lyophilization using specialty targeted design, make product on the basis at utmost retaining its nutrition, improve the rehydration of product, product carries out impregnate seasoning the most again process, so baste just can be well in the pork slices after vacuum lyophilization, process through hot air drying after, product appearance is scarlet glossy, there is the distinctive local flavor of traditional smoked bacon, this product is direct-edible or as dispensing, add in instant food and use.
Description
Technical field
The present invention relates to the technical field of the processing method of Carnis Sus domestica, more particularly to the skill of cured Carnis Sus domestica processing method
Art field.
Background technology
Cured Carnis Sus domestica refers to the processed goods made by the process that Carnis Sus domestica tans by the sun after pickling under overbaking or daylight again.Cured pig
The antiseptic power of meat is strong, can extend the holding time, and Meat is constant, keeps fragrance for a long time, and adds distinctive local flavor, cured pig
Meat is after smoking, the same outside and inside, boils and cuts into slices, transparent shinny, bright in colour, the reddest in Huang, taste more sweet-smelling of tasting,
Fertile oiliness mouth, thin does not gets stuck between the teeth, not only unique flavor, and there is appetizing, cold removing, the function such as help digestion.Usual cured Carnis Sus domestica uses cypress
Branch is smoked, therefore summer, mosquitos and flies did not climbed, and never degenerated through dog days, became peculiar local flavour food.But, the cured pig of sootiness
The manufacture method of meat not only bothers, and complicated, particularly during smoking, needs to be placed in certain by the Carnis Sus domestica pickled
Environment is interior and needs sootiness and air dry the most repeatedly, just can produce the smoked bacon of special taste.At present, biography is used
It is not good enough that the smoked bacon that controlling is made yet suffers from appearance luster, and not directly edible shortcoming, does not the most find to adopt
Processing method with industrialization processing smoked bacon.
Summary of the invention
The purpose of the present invention is contemplated to solve above-mentioned deficiency and provides a kind of fabrication cycle short, and product appearance is scarlet bright
Pool, fresh, sweet, smoke is soft, there is the distinctive local flavor of traditional smoked bacon, and the adding of direct-edible smoked bacon
Work method.
The present invention is to solve above-mentioned technical problem and the technical solution used is as follows:
The processing method of a kind of smoked bacon, concrete processing method is as follows: a, select materials: the Carnis Sus domestica that selected high-quality is fresh
For raw material；B, clean, remove the peel, remove fascia: first clean up the foreign body impurity on Carnis Sus domestica surface with tap water, then use stainless steel knife
Repairing fascia bigger on Carnis Sus domestica and tendon, and remove what blood and dirt, cut into large slices shape；C, pickle: by Pork-pieces with prepare
Curing agent be respectively put in Jar used for making, under 1-4 DEG C of environmental condition, pickle 72 hours, period is stirred once for every eight hours, pickles
After end, picking up and drain, the composition of described curing agent and weight be: sodium nitrite 0.0004 0.0007, Sal
13, sodium isoascorbate 0.1 0.3, star aniseed powder 0.04 0.06, Cortex cinnamomi japonici powder 0.04 0.06, Flos Caryophylli powder 0.04
0.06, Zanthoxyli Bungeani powder 0.04 0.06, Chinese liquor 23, Semen Crataegi smoke solution 0.04 0.05, the weight portion of described Pork-pieces is
100；D, section: with special microtome, the above-mentioned Pork-pieces pickled is cut into the sliced meat of 5-8 thickness；E, blanching: first exist
Adding appropriate antioxidant tea polyphenols in water, this tea polyphenols is 1:2500 with the proportioning of water, and heats water to 90-98 DEG C,
The pork slices cut are put in hot water blanching 2-3 minute to Carnis Sus domestica well-done time, from water, pull pork slices out, and drain the water； f、
Paving dish, anxious freeze: the pork slices after blanching are laid in aluminum or stainless steel disc, enter the urgency of-35 DEG C and freeze storehouse and have to go to the toilet and freeze 6-8 hour, extremely
Product center temperature reaches-28 DEG C～-30 DEG C；G, vacuum lyophilization: the anxious cured pork slices frozen are sent into vacuum freezing and does
In the hermetic container of drying system, under-30 DEG C～-35 DEG C of freezing conditions, heat drying 16 under the vacuum degree condition of 0～60Pa
～19 hours, and make product final temperature not can exceed that 60 DEG C, because of distillation, dehydrate becomes vacuum lyophilization sootiness
Cured Carnis Sus domestica；During described heat drying, in vacuum freeze-drying system equipment, the variations in temperature of heating plate is as follows: add during beginning
Hot plate temperature is 20 DEG C；Through 0.5 hour, temperature of heating plate was upgraded to 100 110 DEG C, then constant temperature 23 hours；Little through 0.5 again
Time, temperature of heating plate reduced to 90 100 DEG C, followed by constant temperature 12 hours；Again through 0.5 hour, temperature of heating plate reduces to 70
85 DEG C, followed by constant temperature 0.5 0.8 hours；Again through 0.5 hour, temperature of heating plate is upgraded to 90 100 DEG C, followed by constant temperature 1
1.5 hour；Again through 1.5 hours, temperature of heating plate reduced to 85 90 DEG C, followed by constant temperature 12 hours；Again through 1 hour, heating
Plate temperature was upgraded to 90 100 DEG C, followed by constant temperature 12 hours；Again through 0.5 hour, temperature of heating plate reduces to 75 80 DEG C, then
Then constant temperature 23 hours；Again through 0.5 hour, temperature of heating plate reduces to 70 75 DEG C, and last constant temperature terminates for 1 1.5 hours；
H, dipping seasoning: be placed in baste by vacuum lyophilization smoked bacon sheet, impregnate seasoning 30 points under the conditions of 80-95 DEG C
Clock, then pulls out and drains, and the composition of baste and weight be: Sal 23, white sugar 12, monosodium glutamate 0.2 0.4,
Semen Crataegi smoke solution 0.1 0.3, vitamin E 0.1 0.2, glycerol 25 33, water 62 65；I, hot air drying: will
Smoked bacon sheet after dipping seasoning is good spreads in basin, through hot air drying 60-70 minute under the conditions of 70-80 DEG C, extremely
Moisture≤10%, water activity≤0.5, final products outward appearance is scarlet glossy, fresh, sweet, smoke is soft, it is special to have smoked bacon
Some local flavors；J, sorting: the product having band foreign body is weeded out；K, metal detection: product is crossed metal detector detection, should
The ferrum sensitivity of detector: 0.6mm, non-ferric sensitivity: 1.2mm；L, packaging: the food grade plastic using clean hygiene is packed
Enter product, then seal.
In described curing process, composition and optimum weight part proportioning of curing agent be: sodium nitrite 0.0005, Sal 2,
Sodium isoascorbate 0.2, star aniseed powder 0.05, Cortex cinnamomi japonici powder 0.05, Flos Caryophylli powder 0.05, Zanthoxyli Bungeani powder 0.05, Chinese liquor 2, Fructus Crataegi
Core smoke solution 0.05, the weight portion of described Pork-pieces is 100.
During described vacuum lyophilization, the optimal temperature of heating plate in vacuum freeze-drying system equipment during heat drying
Degree change is as follows: during beginning, temperature of heating plate is 20 DEG C；Through 0.5 hour, temperature of heating plate was upgraded to 108 DEG C, then constant temperature
2.5 hour；Again through 0.5 hour, temperature of heating plate reduced to 95 DEG C, followed by constant temperature 1.5 hours；Again through 0.5 hour, heating plate temperature
Degree reduced to 85 DEG C, followed by constant temperature 0.6 hour；Again through 0.5 hour, temperature of heating plate is upgraded to 98 DEG C, little followed by constant temperature 1.5
Time；Again through 1.5 hours, temperature of heating plate reduced to 88 DEG C, followed by constant temperature 1.5 hours；Again through 1 hour, temperature of heating plate is upgraded to
90 DEG C, followed by constant temperature 1.5 hours；Again through 0.5 hour, temperature of heating plate reduced to 75 DEG C, followed by constant temperature 2.5 hours；Warp again
0.5 hour, temperature of heating plate reduced to 70 DEG C, and last constant temperature terminates for 1.5 hours.
In described dipping seasoning process, composition and optimum weight part proportioning of baste be: Sal 3, white sugar 2, monosodium glutamate
0.3, Semen Crataegi smoke solution 0.1, vitamin E 0.1, glycerol 30, water 64.5.
The present invention uses above-mentioned technical solution can reach to provide the benefit that: this processing method fabrication cycle is short,
First by raw material under the curing agent effect meticulously developed, make Carnis Sus domestica fresh, sweet and smoke is soft, then pass through employing specialty pin
To property design vacuum lyophilization time variations in temperature so that product at utmost retain its nutrition basis it
On, improving the rehydration of product, product is carried out impregnate seasoning the most again and processes, such baste just can be cold well into vacuum
Freeze in dried pork slices, after process through hot air drying, product appearance is scarlet glossy, has traditional smoked bacon
Distinctive local flavor, this product is direct-edible or uses as in dispensing, addition instant food.
Detailed description of the invention
Embodiment 1: the processing method of a kind of smoked bacon, concrete processing method is as follows: a, select materials: selected high-quality is new
Fresh Carnis Sus domestica is raw material；B, clean, remove the peel, remove fascia: first clean up the foreign body impurity on Carnis Sus domestica surface with tap water, then use
Stainless steel knife repaiies fascia bigger on Carnis Sus domestica and tendon, and removes what blood and dirt, and cut into large slices shape；C, pickle: by Pork-pieces
Being respectively put in Jar used for making with the curing agent prepared, pickle 72 hours under 1-4 DEG C of environmental condition, period is stirred for every eight hours
Once, after pickling end, picking up and drain, the composition of described curing agent and weight proportion be: sodium nitrite 0.0004 kilogram,
Sal 3 kilograms, sodium isoascorbate 0.3 kilogram, star aniseed powder 0.04 kilogram, Cortex cinnamomi japonici powder 0.06 kilogram, Flos Caryophylli powder 0.06 thousand
Gram, Zanthoxyli Bungeani powder 0.04 kilogram, Chinese liquor 3 kilograms, Semen Crataegi smoke solution 0.04 kilogram, the weight portion of described Pork-pieces is 100,000
Gram；D, section: with special microtome, the above-mentioned Pork-pieces pickled is cut into the sliced meat of 5-8 thickness；E, blanching: first at water
The antioxidant tea polyphenols that middle addition is appropriate, this tea polyphenols is 1:2500 with the proportioning of water, and heats water to 90 DEG C, will cut
Good pork slices put in hot water blanching 3 minutes to Carnis Sus domestica well-done time, from water, pull pork slices out, and drain the water；F, paving dish,
Suddenly freeze: the pork slices after blanching are laid in aluminum or stainless steel disc, enter the urgency of-35 DEG C and freeze storehouse and have to go to the toilet and freeze 6-8 hour, to product
Heart temperature reaches-28 DEG C～-30 DEG C；G, vacuum lyophilization: the anxious cured pork slices frozen are sent into vacuum freeze-drying system
Hermetic container in, under-30 DEG C～-35 DEG C of freezing conditions, under the vacuum degree condition of 0～60Pa, heat drying 18.8 is little
Time, and make product final temperature not can exceed that 60 DEG C, because of distillation, dehydrate becomes vacuum lyophilization smoked bacon；
During described heat drying, in vacuum freeze-drying system equipment, the variations in temperature of heating plate is as follows: temperature of heating plate during beginning
It it is 20 DEG C；Through 0.5 hour, temperature of heating plate was upgraded to 110 DEG C, then constant temperature 2 hours；Again through 0.5 hour, temperature of heating plate is reduced to
100 DEG C, followed by constant temperature 2 hours；Again through 0.5 hour, temperature of heating plate reduced to 70 DEG C, followed by constant temperature 0.8 hour；Again through 0.
5 hours, temperature of heating plate was upgraded to 100 DEG C, followed by constant temperature 1.5 hours；Again through 1.5 hours, temperature of heating plate reduces to 85 DEG C, then
Then constant temperature 2 hours；Again through 1 hour, temperature of heating plate was upgraded to 90 DEG C, followed by constant temperature 1 hour；Again through 0.5 hour, heating plate
Temperature reduced to 80 DEG C, followed by constant temperature 3 hours；Again through 0.5 hour, temperature of heating plate reduces to 70 DEG C, 1 hour knot of last constant temperature
Bundle；H, dipping seasoning: be placed in baste by vacuum lyophilization smoked bacon sheet, impregnate seasoning under the conditions of 80-95 DEG C
30 minutes, then pulling out and drain, the composition of baste and weight proportion be: Sal 3 kilograms, white sugar 2 kilograms, monosodium glutamate 0.2 thousand
Gram, Semen Crataegi smoke solution 0.3 kilogram, vitamin E 0.1 kilogram, glycerol 25 kilograms, 62 kilograms of water；I, hot air drying: will
Smoked bacon sheet after dipping seasoning is good spreads in basin, through hot air drying 60-70 minute under the conditions of 70-80 DEG C, extremely
Moisture≤10%, water activity≤0.5, final products outward appearance is scarlet glossy, fresh, sweet, smoke is soft, it is special to have smoked bacon
Some local flavors；J, sorting: the product having band foreign body is weeded out；K, metal detection: product is crossed metal detector detection, should
The ferrum sensitivity of detector: 0.6mm, non-ferric sensitivity: 1.2mm；L, packaging: the food grade plastic using clean hygiene is packed
Enter product, then seal.
Embodiment 2: the processing method of a kind of smoked bacon, concrete processing method is as follows: a, select materials: selected high-quality is new
Fresh Carnis Sus domestica is raw material；B, clean, remove the peel, remove fascia: first clean up the foreign body impurity on Carnis Sus domestica surface with tap water, then use
Stainless steel knife repaiies fascia bigger on Carnis Sus domestica and tendon, and removes what blood and dirt, and cut into large slices shape；C, pickle: by Pork-pieces
Being respectively put in Jar used for making with the curing agent prepared, pickle 72 hours under 1-4 DEG C of environmental condition, period is stirred for every eight hours
Once, after pickling end, picking up and drain, the composition of described curing agent and weight proportion be: sodium nitrite 0.0007 kilogram,
Sal 1 kilogram, sodium isoascorbate 0.1 kilogram, star aniseed powder 0.06 kilogram, Cortex cinnamomi japonici powder 0.04 kilogram, Flos Caryophylli powder 0.04 thousand
Gram, Zanthoxyli Bungeani powder 0.06 kilogram, Chinese liquor 2 kilograms, Semen Crataegi smoke solution 0.05 kilogram, the weight portion of described Pork-pieces is 100,000
Gram；D, section: with special microtome, the above-mentioned Pork-pieces pickled is cut into the sliced meat of 5-8 thickness；E, blanching: first at water
The antioxidant tea polyphenols that middle addition is appropriate, this tea polyphenols is 1:2500 with the proportioning of water, and heats water to 98 DEG C, will cut
Good pork slices put in hot water blanching 2 minutes to Carnis Sus domestica well-done time, from water, pull pork slices out, and drain the water；F, paving dish,
Suddenly freeze: the pork slices after blanching are laid in aluminum or stainless steel disc, enter the urgency of-35 DEG C and freeze storehouse and have to go to the toilet and freeze 6-8 hour, to product
Heart temperature reaches-28 DEG C～-30 DEG C；G, vacuum lyophilization: the anxious cured pork slices frozen are sent into vacuum freeze-drying system
Hermetic container in, under-30 DEG C～-35 DEG C of freezing conditions, under the vacuum degree condition of 0～60Pa, heat drying 17.5 is little
Time, and make product final temperature not can exceed that 60 DEG C, because of distillation, dehydrate becomes vacuum lyophilization smoked bacon；
During described heat drying, in vacuum freeze-drying system equipment, the variations in temperature of heating plate is as follows: temperature of heating plate during beginning
It it is 20 DEG C；Through 0.5 hour, temperature of heating plate was upgraded to 100 DEG C, then constant temperature 3 hours；Again through 0.5 hour, temperature of heating plate is reduced to
90 DEG C, followed by constant temperature 1 hour；Again through 0.5 hour, temperature of heating plate reduced to 85 DEG C, followed by constant temperature 0.5 hour；Again through 0.5
Hour, temperature of heating plate was upgraded to 90 DEG C, followed by constant temperature 1 hour；Again through 1.5 hours, temperature of heating plate reduces to 88 DEG C, followed by
Constant temperature 1 hour；Again through 1 hour, temperature of heating plate was upgraded to 100 DEG C, followed by constant temperature 2 hours；Again through 0.5 hour, heating plate temperature
Degree reduced to 78 DEG C, followed by constant temperature 2 hours；Again through 0.5 hour, temperature of heating plate reduces to 75 DEG C, 1.5 hours knots of last constant temperature
Bundle；H, dipping seasoning: be placed in baste by vacuum lyophilization smoked bacon sheet, impregnate seasoning under the conditions of 80-95 DEG C
30 minutes, then pulling out and drain, the composition of baste and weight proportion be: Sal 2 kilograms, white sugar 1 kilogram, monosodium glutamate 0.4 thousand
Gram, Semen Crataegi smoke solution 0.1 kilogram, vitamin E 0.2 kilogram, glycerol 33 kilograms, 65 kilograms of water；I, hot air drying: will
Smoked bacon sheet after dipping seasoning is good spreads in basin, through hot air drying 60-70 minute under the conditions of 70-80 DEG C, extremely
Moisture≤10%, water activity≤0.5, final products outward appearance is scarlet glossy, fresh, sweet, smoke is soft, it is special to have smoked bacon
Some local flavors；J, sorting: the product having band foreign body is weeded out；K, metal detection: product is crossed metal detector detection, should
The ferrum sensitivity of detector: 0.6mm, non-ferric sensitivity: 1.2mm；L, packaging: the food grade plastic using clean hygiene is packed
Enter product, then seal.
Embodiment 3: the processing method of a kind of smoked bacon, concrete processing method is as follows: a, select materials: selected high-quality is new
Fresh Carnis Sus domestica is raw material；B, clean, remove the peel, remove fascia: first clean up the foreign body impurity on Carnis Sus domestica surface with tap water, then use
Stainless steel knife repaiies fascia bigger on Carnis Sus domestica and tendon, and removes what blood and dirt, and cut into large slices shape；C, pickle: by Pork-pieces
Being respectively put in Jar used for making with the curing agent prepared, pickle 72 hours under 1-4 DEG C of environmental condition, period is stirred for every eight hours
Once, after pickling end, picking up and drain, the composition of described curing agent and weight proportion be: sodium nitrite 0.0005 kilogram,
Sal 2 kilograms, sodium isoascorbate 0.2 kilogram, star aniseed powder 0.05 kilogram, Cortex cinnamomi japonici powder 0.05 kilogram, Flos Caryophylli powder 0.05 thousand
Gram, Zanthoxyli Bungeani powder 0.05 kilogram, Chinese liquor 2 kilograms, Semen Crataegi smoke solution 0.05 kilogram, the weight portion of described Pork-pieces is 100,000
Gram；D, section: with special microtome, the above-mentioned Pork-pieces pickled is cut into the sliced meat of 5-8 thickness；E, blanching: first at water
The antioxidant tea polyphenols that middle addition is appropriate, this tea polyphenols is 1:2500 with the proportioning of water, and heats water to 98 DEG C, will cut
Good pork slices put in hot water blanching 2 minutes to Carnis Sus domestica well-done time, from water, pull pork slices out, and drain the water；F, paving dish,
Suddenly freeze: the pork slices after blanching are laid in aluminum or stainless steel disc, enter the urgency of-35 DEG C and freeze storehouse and have to go to the toilet and freeze 6-8 hour, to product
Heart temperature reaches-28 DEG C～-30 DEG C；G, vacuum lyophilization: the anxious cured pork slices frozen are sent into vacuum freeze-drying system
Hermetic container in, under-30 DEG C～-35 DEG C of freezing conditions, under the vacuum degree condition of 0～60Pa, heat drying 18.6 is little
Time, and make product final temperature not can exceed that 60 DEG C, because of distillation, dehydrate becomes vacuum lyophilization smoked bacon；
During described heat drying, in vacuum freeze-drying system equipment, the variations in temperature of heating plate is as follows: temperature of heating plate during beginning
It it is 20 DEG C；Through 0.5 hour, temperature of heating plate was upgraded to 108 DEG C, then constant temperature 2.5 hours；Again through 0.5 hour, temperature of heating plate drops
It it is 95 DEG C, followed by constant temperature 1.5 hours；Again through 0.5 hour, temperature of heating plate reduced to 85 DEG C, followed by constant temperature 0.6 hour；Again
Through 0.5 hour, temperature of heating plate was upgraded to 98 DEG C, followed by constant temperature 1.5 hours；Again through 1.5 hours, temperature of heating plate reduces to 88
DEG C, followed by constant temperature 1.5 hours；Again through 1 hour, temperature of heating plate was upgraded to 90 DEG C, followed by constant temperature 1.5 hours；Little through 0.5 again
Time, temperature of heating plate reduced to 75 DEG C, followed by constant temperature 2.5 hours；Again through 0.5 hour, temperature of heating plate reduces to 70 DEG C, finally permanent
Temperature terminates for 1.5 hours；H, dipping seasoning: vacuum lyophilization smoked bacon sheet is placed in baste, at 80-95 DEG C of bar
Impregnating seasoning 30 minutes under part, then pull out and drain, the composition of baste and weight proportion be: Sal 3 kilograms, white sugar 2,000
Gram, monosodium glutamate 0.3 kilogram, Semen Crataegi smoke solution 0.1 kilogram, vitamin E 0.1 kilogram, glycerol 30 kilograms, 64.5 kilograms of water；
I, hot air drying: the smoked bacon sheet after good for dipping seasoning is spread in basin, through hot air drying under the conditions of 70-80 DEG C
60-70 minute, to moisture≤10%, water activity≤0.5, final products outward appearance was scarlet glossy, fresh, sweet, smoke is soft, have
The distinctive local flavor of smoked bacon；J, sorting: the product having band foreign body is weeded out；K, metal detection: product is crossed metal
Detector detects, the ferrum sensitivity of this detector: 0.6mm, non-ferric sensitivity: 1.2mm；L, packaging: use the food of clean hygiene
Grade plastic bag loads product, then seals.
Claims (4)
1. the processing method of a smoked bacon, it is characterised in that concrete processing method is as follows: a, select materials: selected high-quality is new
Fresh Carnis Sus domestica is raw material；B, clean, remove the peel, remove fascia: first clean up the foreign body impurity on Carnis Sus domestica surface with tap water, then use
Stainless steel knife repaiies fascia bigger on Carnis Sus domestica and tendon, and removes congestion and dirt, and cut into large slices shape；C, pickle: by Pork-pieces
Being respectively put in Jar used for making with the curing agent prepared, pickle 72 hours under 1-4 DEG C of environmental condition, period is stirred for every eight hours
Once, after pickling end, picking up and drain, the composition of described curing agent and weight be: sodium nitrite 0.0004
0.0007, Sal 13, sodium isoascorbate 0.1 0.3, anise 0.04 0.06, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.04 0.06, Flos Caryophylli
0.04 0.06, Pericarpium Zanthoxyli 0.04 0.06, Chinese liquor 23, Semen Crataegi smoke solution 0.04 0.05, the weight of described Pork-pieces
Part is 100；D, section: with special microtome, the above-mentioned Pork-pieces pickled is cut into the sliced meat of 5-8 thickness；E, blanching:
First adding appropriate antioxidant tea polyphenols in water, this tea polyphenols is 1:2500 with the proportioning of water, and heats water to 90-98
DEG C, the pork slices cut are put in hot water blanching 2-3 minute to Carnis Sus domestica well-done time, from water, pull pork slices out, and drain
Water；F, paving dish, anxious freeze: the pork slices after blanching are laid in aluminum or stainless steel disc, enter the urgency of-35 DEG C and freeze storehouse and have to go to the toilet that to freeze 6-8 little
Time, reach-28 DEG C～-30 DEG C to product center temperature；G, vacuum lyophilization: the anxious cured pork slices frozen are sent into vacuum
In the hermetic container of lyophilization system, under-30 DEG C～-35 DEG C of freezing conditions, heat under the vacuum degree condition of 0～60Pa
Being dried 16～19 hours, and make product final temperature not can exceed that 60 DEG C, because of distillation, dehydrate becomes vacuum freezing and does
Dry smoked bacon；During described heat drying, in vacuum freeze-drying system equipment, the variations in temperature of heating plate is as follows: open
During the beginning, temperature of heating plate is 20 DEG C；Through 0.5 hour, temperature of heating plate was upgraded to 100 110 DEG C, then constant temperature 23 hours；Warp again
0.5 hour, temperature of heating plate reduced to 90 100 DEG C, followed by constant temperature 12 hours；Again through 0.5 hour, temperature of heating plate is reduced to
70 85 DEG C, followed by constant temperature 0.5 0.8 hours；Again through 0.5 hour, temperature of heating plate is upgraded to 90 100 DEG C, followed by perseverance
Temperature 1 1.5 hours；Again through 1.5 hours, temperature of heating plate reduced to 85 90 DEG C, followed by constant temperature 12 hours；Again through 1 hour,
Temperature of heating plate was upgraded to 90 100 DEG C, followed by constant temperature 12 hours；Again through 0.5 hour, temperature of heating plate reduces to 75 80
DEG C, followed by constant temperature 23 hours；Again through 0.5 hour, temperature of heating plate reduces to 70 75 DEG C, 1 1.5 hours knots of last constant temperature
Bundle；H, dipping seasoning: be placed in baste by vacuum lyophilization smoked bacon sheet, impregnate seasoning under the conditions of 80-95 DEG C
30 minutes, then pulling out and drain, the composition of baste and weight be: Sal 23, white sugar 12, monosodium glutamate 0.2
0.4, Semen Crataegi smoke solution 0.1 0.3, vitamin E 0.1 0.2, glycerol 25 33, water 62 65；I, hot air drying
Dry: the smoked bacon sheet after good for dipping seasoning to be spread in basin, divides through hot air drying 60-70 under the conditions of 70-80 DEG C
Clock, to moisture≤10%, water activity≤0.5, final products outward appearance is scarlet glossy, fresh, sweet, smoke is soft, the cured pig that has sootiness
The distinctive local flavor of meat；J, sorting: the product having band foreign body is weeded out；K, metal detection: product is crossed metal detector inspection
Survey, the ferrum sensitivity of this detector: 0.6mm, non-ferric sensitivity: 1.2mm；L, packaging: use the food grade plastic of clean hygiene
Packed enter product, then seal.
The processing method of a kind of smoked bacon the most according to claim 1, it is characterised in that: in described curing process,
Composition and optimum weight part proportioning of curing agent be: sodium nitrite 0.0005, Sal 2, sodium isoascorbate 0.2, anistree
0.05, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.05, Flos Caryophylli 0.05, Pericarpium Zanthoxyli 0.05, Chinese liquor 2, Semen Crataegi smoke solution 0.05, the weight of described Pork-pieces
Part is 100.
The processing method of a kind of smoked bacon the most according to claim 1, it is characterised in that: described vacuum lyophilization
During, during heat drying, in vacuum freeze-drying system equipment, the optimum temperature change of heating plate is as follows: add during beginning
Hot plate temperature is 20 DEG C；Through 0.5 hour, temperature of heating plate was upgraded to 108 DEG C, then constant temperature 2.5 hours；Again through 0.5 hour, heating
Plate temperature reduced to 95 DEG C, followed by constant temperature 1.5 hours；Again through 0.5 hour, temperature of heating plate reduces to 85 DEG C, followed by constant temperature 0.6
Hour；Again through 0.5 hour, temperature of heating plate was upgraded to 98 DEG C, followed by constant temperature 1.5 hours；Again through 1.5 hours, temperature of heating plate
Reduce to 88 DEG C, followed by constant temperature 1.5 hours；Again through 1 hour, temperature of heating plate was upgraded to 90 DEG C, followed by constant temperature 1.5 hours；Again
Through 0.5 hour, temperature of heating plate reduced to 75 DEG C, followed by constant temperature 2.5 hours；Again through 0.5 hour, temperature of heating plate reduces to 70
DEG C, last constant temperature terminates for 1.5 hours.
The processing method of a kind of smoked bacon the most according to claim 1, it is characterised in that: described dipping seasoning process
In, composition and optimum weight part proportioning of baste be: Sal 3, white sugar 2, monosodium glutamate 0.3, Semen Crataegi smoke solution 0.1, dimension
Raw element E 0.1, glycerol 30, water 64.5.
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| CN109965223A (en) * | 2017-12-28 | 2019-07-05 | 阜阳市三原食品有限公司 | A kind of sootiness beef and preparation method thereof |
| CN110613095A (en) * | 2019-06-05 | 2019-12-27 | 山东恒宝食品集团有限公司 | Making process of flavored smoked duck meat |
| CA3088447A1 (en) * | 2019-07-30 | 2021-01-30 | Miraclecorp Products | Bacon-based food products with extended shelf life |
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