CN104770747B - The method that two-way penetration method pickles bacon - Google Patents
The method that two-way penetration method pickles bacon Download PDFInfo
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- CN104770747B CN104770747B CN201510195058.0A CN201510195058A CN104770747B CN 104770747 B CN104770747 B CN 104770747B CN 201510195058 A CN201510195058 A CN 201510195058A CN 104770747 B CN104770747 B CN 104770747B
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Abstract
The present invention relates to a kind of methods that two-way penetration method pickles bacon, it is therefore an objective to solve the problems, such as existing bacon quality really up to the mark, fragrance unobvious, have poultry meat smell.Technical solution is：The fragrance bacon is made through forward osmosis and inverse osmosis two procedures, and forward osmosis is that meat cell liquid is penetrated cell with salt, and inverse osmosis is that inverse osmosis liquid is penetrated into meat cell.The present invention have many advantages, such as simple for process, the used time is short, with salt is few, bacon surface fat oxidation rate is low, product safety, easy to store.
Description
Technical field
The invention belongs to food processing fields, it particularly relates to a kind of method that perfume two-way penetration method pickles bacon.
Background technology
There is the tradition of marinated bacon in many places in China.When marinated, generally salt is rubbed and pickles a couple of days on fresh meat, so
After dry.Condiments can be added directly on the fresh meat rubbed with salt when marinated, or condiments be mixed with salt, frying,
Then it rub intos on fresh meat.The shortcomings that this method is：Since the cell liquid infiltrated from meat cell is not done in time
Dry removal will soon form osmotic balance state on meat intraor extracellular both sides, if it is desired to and intracellular fluid continues to ooze out,
It must continue to increase extracellular salinity, salt dosage will certainly be increased in this way；If not increasing extracellular salinity, carefully
Cytosol removal is not clean, and poultry meat smell is with regard to apparent；Moreover, because the cell liquid infiltrated is insufficient, extracellular odourant molecules
Also it is difficult to permeate that incarnation is intracellular, and such bacon fragrance is also insufficient；Since cell liquid still has a large amount of residuals in the cell, cell
There are a large amount of Free waters in liquid, easily utilized by microorganism, and bacon surface fat is unprotected, therefore bacon finished product needs low temperature
It preserves, it is otherwise apt to deteriorate；If salt dosage is big, bacon quality will be really up to the mark.A kind of less salt river taste that Zhou Mingyue et al. is announced
Bacon is using dry salting, but this method salting period is long, pickles temperature requirement height, needs 4~6 DEG C, because needing to use after marinated
Clear water cleans, and fragrance can be flowed out with water, so fragrance is light.
Invention content
The object of the present invention is to provide a kind of methods that two-way penetration method pickles bacon, to solve existing bacon quality mistake
Firmly, fragrance unobvious, have the problem of poultry meat smell.
The object of the invention that the invention is realized by the following technical scheme：The method that the two-way penetration method pickles bacon, packet
Include forward osmosis and inverse osmosis, wherein the forward osmosis is to rub salt on meat, and meat cell liquid is infiltrated；Institute
It is that inverse osmosis liquid is penetrated into meat cell to state inverse osmosis.
Forward osmosis is by salt rubbing on meat, and dry under 15~25 DEG C, 1~gentle breeze force environment immediately, salt dosage is
4.5~7.5%.
In inverse osmosis liquid containing small molecule hydroaropic substance, water, aroma substance can also be contained, preferably include glycerine,
Fragrance digestion liquid further preferably further includes ethyl alcohol.
The grease in bacon product oxidation deterioration and locks the water in bacon during storage in order to prevent, can be salty
Meat finished surface smears 5~10% glycerine.
The principle of the present invention is：Salt penetration is first passed through, the smell smell object for making intracellular water and being dissolved in the water
Matter is oozed out, then Free water or fragrance leaching liquor inverse osmosis are entered into the cell, and intracellular excessive salinity is made to be reinfiltrated into carefully
In extracellular Free water or fragrance leaching liquor, it will penetrate into the intracellular fragrance component of meat with water-retaining agent and Free water lockked, make
Marinated bacon is neither too hard, nor too soft, salinity is moderate.
The advantage of the present invention has：
1. simple for process
Only need two steps that can be pickled out neither too hard, nor too soft fragrance bacon；It can be pickled out diverse fragrant flavour by replacing fragrance
Bacon.
2. the used time is short, few with salt
The present invention has dried in the air meat after rubbing salt on meat, is evaporated after the exudation of meat cell liquid, keeps meat extracellular only
Higher salt concentrations can be kept with a small amount of salt, speed of the cell liquid to exosmosis can be accelerated.Even if salt dosage mistake when forward osmosis
Height, extra salt can be also removed in inverse osmosis, and the salt content in bacon finished product is made to be controlled.
Glycerine good hydrophilic property, and be may pass through the small-molecule substance for the meat cell membrane for losing active transport ability, but its
Penetrating power is weak.The volatility of ethyl alcohol can enhance the permeability of ethyl alcohol.The characteristic of dissolving each other of itself and glycerine, water allows it to enhance
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 for being coated in bacon surface can both lock bacon internal moisture by the effect of its water lock, and also adsorbable air moisture, prevents
Only bacon exsiccation or microbial contamination.
Specific implementation mode
Invention is further described in detail with reference to embodiments.
Embodiment 1
By fresh pork wash clean, 4.5% salt is rubbed on pork, 25 DEG C, gentle breeze power forced air drying 3 days wait for blood
Water goes out only, after dry tack free, obtains cured meat.The salt for washing away cured meat surface is subsequently poured into 3 times of inverse osmosis liquid, this is reversely oozed
Transparent liquid is made of 5% glycerine, 25% ethyl alcohol, 70% pure water, until when human body hardness is close with green meat, surface is dried in taking-up
Moisture obtains bacon finished product.
Embodiment 2
By fresh pork wash clean, 7.5% salt is rubbed on pork, 15 DEG C, light breeze power forced air drying 4 days wait for blood
Water goes out only, after dry tack free, obtains cured meat.The salt for washing away cured meat surface is subsequently poured into 4 times of inverse osmosis liquid, this is reversely oozed
Transparent liquid includes 10% glycerine, 40% ethyl alcohol, 50% fragrance digestion liquid, until when human body hardness is close with green meat, takes out, dries in the air
Dry surface moisture obtains bacon finished product.Bacon finished surface smears 5% glycerine, preserves.
Fragrance digestion liquid is to mix illiciumverum, dried orange peel, cassia bark, murraya paniculataJack, Chinese prickly ash, adds after 5 times of boilings boiling slow boiling digestion again,
Filtering, takes digestion liquid to be made.
Embodiment 3
By fresh pork wash clean, 6% salt is rubbed on pork, 20 DEG C, light breeze power forced air drying 5 days wait for watery blood
Go out only, after dry tack free, obtains cured meat.The salt for washing away cured meat surface is subsequently poured into 5 times of inverse osmosis liquid, the inverse osmosis
Liquid includes 10% glycerine, 30% ethyl alcohol, 60% fragrance digestion liquid, until when human body hardness is close with green meat, table is dried in taking-up
Face moisture obtains bacon finished product.Bacon finished surface smears 10% glycerine, preserves.
Fragrance digestion liquid is to mix Chinese prickly ash, fennel, galingal, aniseed, White Chloe, adds after 10 times of boilings boiling slow boiling digestion 1 again
Hour, filtering takes digestion liquid to be made.
Embodiment 4
By fresh pork wash clean, 6% salt is rubbed on pork, 15 DEG C, light breeze power forced air drying 5 days wait for watery blood
Go out only, after dry tack free, obtains cured meat.The salt for washing away cured meat surface is subsequently poured into 4 times of inverse osmosis liquid, the inverse osmosis
Liquid includes 8% glycerine, 22% ethyl alcohol, 70% fragrance digestion liquid, until when human body hardness is close with green meat, table is dried in taking-up
Face moisture obtains bacon finished product.Bacon finished surface smears 7% glycerine, preserves.
Fragrance digestion liquid is to mix nutmeg, root of Aucklandia lappa Decne, dried orange peel, spiceleaf, capsicum, rhizoma zingiberis, adds slow boiling leaching again after 7 times of boiling boilings
It boils 1 hour, filters, digestion liquid is taken to be made.
Above example can be configured to the fragrance of arbitrary flavor according to taste.
Claims (3)
1. a kind of method that two-way penetration method pickles bacon, it is characterized in that：Including forward osmosis and inverse osmosis, the forward direction is oozed
It is to rub 4.5~7.5% salt on meat thoroughly, dry under 15~25 DEG C, 1~gentle breeze force environment immediately, dry tack free
Afterwards, cured meat is obtained；The inverse osmosis is the salt for first washing away the cured meat surface, is subsequently poured into inverse osmosis liquid, described anti-
Contain small molecule hydroaropic substance and water to penetrating fluid, until when human body hardness is close with fresh meat, takes out, dry surface moisture,
Obtain bacon finished product；The small molecule hydroaropic substance is glycerine, ethyl alcohol.
2. the method that two-way penetration method as described in claim 1 pickles bacon, it is characterized in that：Also contain in the inverse osmosis liquid
Aromatic substance or fragrance digestion liquid.
3. the method that two-way penetration method as described in claim 1 pickles bacon, it is characterized in that：The 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 true CN104770747B (en) | 2018-11-06 |
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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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| CN102450661A (en) * | 2010-10-19 | 2012-05-16 | 天津三农金科技有限公司 | High efficiency water-retaining agent for meat product |
| CN103120319A (en) * | 2013-02-05 | 2013-05-29 | 西昌华宁农牧科技有限公司 | Preparation method of flavor dried-salted ducks |
| CN103211241A (en) * | 2013-04-25 | 2013-07-24 | 渤海大学 | Preparation method and product of unsterilized vacuum packed boiled salted duck |
| CN103284203A (en) * | 2013-05-02 | 2013-09-11 | 安徽卫食园肉类食品有限公司 | Bacon preserving method |
| CN103315315A (en) * | 2013-05-31 | 2013-09-25 | 句容市天贵农副产品有限公司 | Production method for low-salt pickled old goose |
| CN103783560A (en) * | 2014-02-12 | 2014-05-14 | 俞华 | Preparation method of preserved meat |
| CN104432172A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Free-range black duck |
| CN104432174A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh water boiled salted duck |
| CN104432171A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Smoked chicken |
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2015
- 2015-04-16 CN CN201510195058.0A patent/CN104770747B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450661A (en) * | 2010-10-19 | 2012-05-16 | 天津三农金科技有限公司 | High efficiency water-retaining agent for meat product |
| CN103120319A (en) * | 2013-02-05 | 2013-05-29 | 西昌华宁农牧科技有限公司 | Preparation method of flavor dried-salted ducks |
| CN103211241A (en) * | 2013-04-25 | 2013-07-24 | 渤海大学 | Preparation method and product of unsterilized vacuum packed boiled salted duck |
| CN103284203A (en) * | 2013-05-02 | 2013-09-11 | 安徽卫食园肉类食品有限公司 | Bacon preserving method |
| CN103315315A (en) * | 2013-05-31 | 2013-09-25 | 句容市天贵农副产品有限公司 | Production method for low-salt pickled old goose |
| CN103783560A (en) * | 2014-02-12 | 2014-05-14 | 俞华 | Preparation method of preserved meat |
| CN104432172A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Free-range black duck |
| CN104432174A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh water boiled salted duck |
| CN104432171A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Smoked chicken |
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| CN104770747A (en) | 2015-07-15 |
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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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