CN104770747A - Method for pickling salt-cured meat by adopting two-way permeation method - Google Patents
Method for pickling salt-cured meat by adopting two-way permeation method Download PDFInfo
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Abstract
The invention relates to a method for pickling salt-cured meat by adopting a two-way permeation method, and aims to solve the problems of hard texture, unapparent flavor and fishy smell of meat of existing salt-cured meat. By adopting the technical scheme, the salt-cured meat is prepared by adopting a forward permeation process and a backward permeation process, cell sap of the meat is permeated out of cells with salt in the forward permeation process, and backward penetrating fluid is permeated into the cells of the meat in the backward permeation process. The method has the advantages of easiness, short time, little salt, low oxidation rate of fat on the surface of the salt-cured meat, safe product, storage convenience and the like.
Description
Technical field
The invention belongs to food processing field, specifically, relate to a kind of method that fragrant two-way penetration method pickles bacon.
Background technology
There is the tradition of pickling bacon in the many places of China.When pickling, generally salt is rubbed and pickle a couple of days on fresh meat, then dry.Condiments can be added directly on the fresh meat rubbed with salt when pickling, or condiments is mixed with salt, frying, then rub on fresh meat.The shortcoming of this method is: because the cell liquid infiltrated from meat cell is not removed by dry in time, osmotic balance state will soon be formed on meat intraor extracellular both sides, if wish that intracellular fluid continues to ooze out, must continue to increase extracellular salinity, salt consumption will certainly be increased like this; If do not increase extracellular salinity, cell liquid is removed unclean, and poultry meat smell just obviously; And because the cell liquid infiltrated is not enough, extracellular odourant molecules is also difficult in infiltration incarnation cell, and such bacon fragrance is also not enough; Remain in cell in a large number because cell liquid still has, have a large amount of Free water, easily utilized by microorganism in cell liquid, and bacon surface fat is not protected, therefore bacon finished product needs Cord blood, otherwise apt to deteriorate; If salt dosage is large, bacon quality will be really up to the mark.What a kind of low salt glacier taste bacon that the people such as Zhou Mingyue announce adopted is dry salting, but the method salting period is long, pickles temperature requirement high, needs 4 ~ 6 DEG C, because need after pickling by clean water, fragrance can flow out with water, so fragrance is light.
Summary of the invention
The object of this invention is to provide a kind of method that two-way penetration method pickles bacon, existing bacon quality be really up to the mark, fragrance is not obvious to solve, have the problem of poultry meat smell.
The present invention is achieved through the following technical solutions the object of the invention: described two-way penetration method pickles the method for bacon, comprises forward osmosis and inverse osmosis, and wherein, described forward osmosis rubs on meat by salt, infiltrated by meat cell liquid; Described inverse osmosis is that inverse osmosis liquid is penetrated into meat cell.
Forward osmosis rubs on meat by salt, immediately in 15 ~ 25 DEG C, dry under 1 ~ gentle breeze force environment, salt consumption is 4.5 ~ 7.5%.
Containing Small molecular hydroaropic substance, water in inverse osmosis liquid; Can also aroma substance be contained, preferably include glycerine, spices digestion liquid, preferably also comprise ethanol further.
In order to prevent the grease in bacon product from depositing oxidation deterioration in process and pinning the water in bacon, 5 ~ 10% glycerine can be smeared at bacon finished surface.
Principle of the present invention is: first pass through salt penetration, intracellular water and the smell odoring substance that is dissolved in the water are oozed out, again Free water or spices leaching liquor inverse osmosis are entered in cell, and make salinity too much in cell penetrate in extracellular Free water or spices leaching liquor again, the intracellular fragrance component of meat and Free water will be penetrated into water-loss reducer to pin, make that the bacon pickled is neither too hard, nor too soft, salinity is moderate.
Advantage of the present invention has:
1. technique is simple
Only need two steps can pickle out neither too hard, nor too soft fragrance bacon; The bacon of diverse fragrant flavour can be pickled out by changing spices.
2. the used time is short, few with salt
Salt is rubbed after on meat by the present invention to have dried in the air by meat, is namely evaporated after meat cell liquid oozes out, and makes meat extracellular only can keep higher salt concentrations with a small amount of salt, can accelerate the speed of cell liquid to exosmosis.Even if salt dosage is too high during forward osmosis, unnecessary salt also can be removed when inverse osmosis, and the salt content in bacon finished product is controlled.
Glycerine good hydrophilic property, and be can through the small-molecule substance of meat cell membrane losing active transport ability, but its penetrating power is weak.The volatility of ethanol can strengthen the permeability of ethanol.The characteristic of dissolving each other of itself and glycerine, water makes it can strengthen the seepage velocity of glycerine, water.
3. long shelf-life
Bacon surface smears glycerine and is conducive to bacon surface fat and air exclusion, reduces the oxidation rate of bacon-fat.And the glycerine being coated in bacon surface both can pin bacon internal moisture, also adsorbable air moisture by its lock water effect, prevented bacon from becoming dry or microbial contamination.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1
By fresh pork wash clean, rub on pork by the salt of 4.5%, 25 DEG C, gentle breeze power forced air drying 3 days, treat that watery blood goes out only, after dry tack free, obtain cured meat.Wash away the salt on cured meat surface, then pour 3 times of inverse osmosis liquid into, this inverse osmosis liquid is made up of 5% glycerine, 25% ethanol, 70% pure water, to human body soft durometer and green meat close to time, take out and dry surface moisture, obtain bacon finished product.
Embodiment 2
By fresh pork wash clean, rub on pork by the salt of 7.5%, 15 DEG C, light breeze power forced air drying 4 days, treat that watery blood goes out only, after dry tack free, obtain cured meat.Wash away the salt on cured meat surface, then pour 4 times of inverse osmosis liquid into, this inverse osmosis liquid comprises 10% glycerine, 40% ethanol, 50% spices digestion liquid, to human body soft durometer and green meat close to time, take out, dry surface moisture, obtain bacon finished product.Bacon finished surface smears 5% glycerine, preserves.
Spices digestion liquid is by anise, dried orange peel, cassia bark, murraya paniculataJack, Chinese prickly ash mixing, to add after 5 times of water boils slow fire digestion again, filters, get digestion liquid and make.
Embodiment 3
By fresh pork wash clean, rub on pork by the salt of 6%, 20 DEG C, light breeze power forced air drying 5 days, treat that watery blood goes out only, after dry tack free, obtain cured meat.Wash away the salt on cured meat surface, then pour 5 times of inverse osmosis liquid into, this inverse osmosis liquid comprises 10% glycerine, 30% ethanol, 60% spices digestion liquid, to human body soft durometer and green meat close to time, take out and dry surface moisture, obtain bacon finished product.Bacon finished surface smears 10% glycerine, preserves.
Spices digestion liquid is by Chinese prickly ash, fennel, galingal, aniseed, white cool mixing, to add after 10 times of water boils slow fire digestion 1 hour again, filters, get digestion liquid and make.
Embodiment 4
By fresh pork wash clean, rub on pork by the salt of 6%, 15 DEG C, light breeze power forced air drying 5 days, treat that watery blood goes out only, after dry tack free, obtain cured meat.Wash away the salt on cured meat surface, then pour 4 times of inverse osmosis liquid into, this inverse osmosis liquid comprises 8% glycerine, 22% ethanol, 70% spices digestion liquid, to human body soft durometer and green meat close to time, take out and dry surface moisture, obtain bacon finished product.Bacon finished surface smears 7% glycerine, preserves.
Spices digestion liquid is by nutmeg, the banksia rose, dried orange peel, spiceleaf, capsicum, rhizoma zingiberis mixing, to add after 7 times of water boils slow fire digestion 1 hour again, filters, get digestion liquid and make.
Above embodiment, can be mixed with the spices of any local flavor according to taste.
Claims (7)
1. two-way penetration method pickles a method for bacon, it is characterized in that: comprise forward osmosis and inverse osmosis, wherein,
Described forward osmosis rubs on meat by salt, infiltrated by meat cell liquid;
Described inverse osmosis is that inverse osmosis liquid is penetrated into meat cell.
2. two-way penetration method as claimed in claim 1 pickles the method for bacon, it is characterized in that: described forward osmosis rubs on meat by salt, immediately in 15 ~ 25 DEG C, dry under 1 ~ gentle breeze force environment.
3. two-way penetration method as claimed in claim 1 or 2 pickles the method for bacon, and it is characterized in that: during described forward osmosis, salt consumption is 4.5 ~ 7.5%.
4. two-way penetration method as claimed in claim 1 pickles the method for bacon, it is characterized in that: containing Small molecular hydroaropic substance, water in described inverse osmosis liquid.
5. two-way penetration method as claimed in claim 4 pickles the method for bacon, it is characterized in that: also containing aroma substance in described inverse osmosis liquid.
6. two-way penetration method as claimed in claim 1 pickles the method for bacon, it is characterized in that: described inverse osmosis liquid comprises glycerine, ethanol, spices digestion liquid.
7. two-way penetration method as claimed in claim 1 pickles the method for bacon, it is characterized in that: described bacon finished surface smears glycerine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510195058.0A CN104770747B (en) | 2015-04-16 | 2015-04-16 | The method that two-way penetration method pickles bacon |
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| CN201510195058.0A CN104770747B (en) | 2015-04-16 | 2015-04-16 | The method that two-way penetration method pickles bacon |
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| CN104770747B CN104770747B (en) | 2018-11-06 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106974242A (en) * | 2017-02-10 | 2017-07-25 | 覃淑兰 | A kind of preparation method of rabbit meat soup |
| CN109156739A (en) * | 2018-08-14 | 2019-01-08 | 浙江青莲食品股份有限公司 | A kind of shortening bacon and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106974242A (en) * | 2017-02-10 | 2017-07-25 | 覃淑兰 | A kind of preparation method of rabbit meat soup |
| CN109156739A (en) * | 2018-08-14 | 2019-01-08 | 浙江青莲食品股份有限公司 | A kind of shortening bacon and preparation method thereof |
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| Publication number | Publication date |
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| CN104770747B (en) | 2018-11-06 |
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Effective date of registration: 20190729 Address after: 413000 Yuanqiao Village, Changchun Town, Yiyang City, Hunan Province (in Royal Lake Industrial Park) Patentee after: Hunan Yincheng Xiangwei Food Co., Ltd. Address before: 214153 Jiangsu province Wuxi Qian Hu Road No. 809 Patentee before: Wuxi Institute of Commerce |
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