CN104939101A - Three-line meat containing foaming layer or diaphragm and fat meat combination bacon and processing method thereof - Google Patents
Three-line meat containing foaming layer or diaphragm and fat meat combination bacon and processing method thereof Download PDFInfo
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- CN104939101A CN104939101A CN201510414429.XA CN201510414429A CN104939101A CN 104939101 A CN104939101 A CN 104939101A CN 201510414429 A CN201510414429 A CN 201510414429A CN 104939101 A CN104939101 A CN 104939101A
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Abstract
Three-line meat containing a foaming layer or a diaphragm and fat meat combination bacon comprises, by weight, 301-331 parts of pig pork, 416-446 parts of three-line meat containing the foaming layer or the diaphragm, 185-215 parts of water, 63-93 parts of ice, 8-18 parts of soy protein, 20-30 parts of starch and auxiliary materials. The three-line meat containing the foaming layer or the diaphragm and the fat meat are mixed according to an appropriate proportion, and are subjected to spice salt water injection, roll kneading, salting, combining die setting, forming, quick freezing, slicing, packaging and other procedures, and then the bacon is formed. The bacon produced through the method is good in adhesion effect, not prone to loosening, applicable to various cooking modes such as decocting, baking, steaming and rinsing, fresh, tender and tasty; the bacon has specific flavor, abundant protein and other nutrition components and is rich in phospholipid and other nutrients, and the bacon is not dry or rough and is smooth and tasty.
Description
Technical field
The present invention relates to a kind of meat products and its processing method, a kind of three line meat containing alveolar layer or barrier film and fat meat combine Baconic and its processing method specifically.
Background technology
The three line meat Restruction Baconics containing alveolar layer are not still adopted in existing market, also not relevant patented technology and pertinent literature report, domestic blank has been filled up in this invention, containing the process of alveolar layer pork and fat meat combinations produce Baconic, not only overcome the weakness of alveolar layer and the adhesive difference of barrier film, adopt auxiliary material and additive combination simultaneously, and special production technology overcomes following three shortcomings: one is use the Baconic produced containing alveolar layer pork not only adhesive is poor, easily embrittlement, and in a large number alveolar layer, barrier film etc. cause products taste poor, chew the phenomenons such as not rotten; Two is containing alveolar layer pork segmentation difficulty, removes alveolar layer, barrier film etc. by the labour of at substantial, is difficult to meet actual product requirement; Three is be phospholipid bilayer containing its main component such as alveolar layer pork, barrier film, can be used as good nutrition material, but because of technology deficiency, effectively can not change the mouthfeel of alveolar layer and barrier film, need thoroughly to reject in production process, cause waste that is artificial and resource.
Summary of the invention
The invention provides a kind of three line meat containing alveolar layer or barrier film and fat meat combines Baconic and its processing method, its main purpose is to solve above-mentioned technical barrier.
In order to solve the problems of the technologies described above, technical scheme of the present invention is as follows:
The three line meat and the fat meat that contain alveolar layer or barrier film combine a Baconic, are prepared: pig streaky pork 301 ~ 331 parts, containing alveolar layer or barrier film three line meat 416 ~ 446 parts by following raw materials according according to following weight, 185 ~ 215 parts, water, 63 ~ 93 parts, ice, soybean protein 8 ~ 18 parts, starch 20 ~ 30 parts and auxiliary material.
Described auxiliary material comprises the raw material of following weight preparation: salt 6 ~ 12 parts, and U.S.A adds phosphate 9 ~ 15 parts, natrium nitrosum 0.03 ~ 0.04 part, sugar 3.0 ~ 4.1 parts, glucose 2.0 ~ 3.0 parts, sodium alginate 0.2 ~ 0.4 part, sodium carboxymethylcellulose 0.1 ~ 0.3 part, carragheen 2.0 ~ 2.4 parts, Monascus color 0.2 ~ 0.6 part, sodium acid carbonate 0.8 ~ 1.2 part, glutamine transaminage 3.0 ~ 4.0 parts, spice 0.8 ~ 1.2 part, monosodium glutamate 1.2 ~ 1.7 parts.
Combine the processing method of Baconic containing three line meat of alveolar layer or barrier film and fat meat, it is characterized in that, complete according to the following step:
(1) split: thoroughly reject cartilage, lymthoma, blood vessel, bone, broken bone, pig hair, cream, nipple, useless fellow, dirt etc. and exogenous impurity, repair excess fat; The cube meat thick more than 25mm is cut from centre, containing alveolar layer or barrier film three line meat THICKNESS CONTROL in 10 ~ 20mm scope; The width control system of streaky pork is in 240mm, and its cut to lengthen is in 450mm.
(2) prepare parenteral solution, auxiliary material, ice and water are mixed with parenteral solution, carry out injection treatment toward the streaky pork after segmentation with containing alveolar layer or barrier film three line meat.
(3) cut and mix: will cut containing alveolar layer or barrier film three line meat the cube meat mixed to more than 3cm3 after injection;
(4) tumbling: by the streaky pork injected, cut to mix and pour tumbler into containing alveolar layer or barrier film three line meat, soybean protein, starch and a certain amount of essence smoke solution afterwards, carry out vacuum tumbling.
(5) die-filling: to get the selected high-quality streaky pork that thickness is less than 25ml and be laid in mould bottom, be paved with rear use and fill up mould containing alveolar layer or barrier film three line meat and form combination Baconic.
(6) boiling: the combination Baconic after die-filling is put into boiling case and carries out, this boiling divides three small steps, the first small step, temperature control built in 58 DEG C, digestion time 40 minutes; Second small step, temperature control built in 66 DEG C, digestion time 25 DEG C; 3rd small step, temperature control is built in 72 DEG C, and core temperature control is at 58 DEG C simultaneously.Described boiling case is Inner eycle boiling case.
(7) quick-frozen: combination Baconic is cooled rear quick-frozen to central temperature to-12 degrees Celsius.
(8) section and packaging.
From the above-mentioned description of this invention, compared to the prior art, originally
inventiontool has the following advantages: the present invention adopts three line meat and the fat meat containing alveolar layer or barrier film, after carrying out proportioning, through spice salt water injection, tumbling, pickles, combines the operations such as die-filling, shaping, quick-frozen, section, packaging and process according to suitable ratio.Baconic's adhesion that this invention is produced is effective, not easily loose, is applicable to decoct, bake, steam, the various cooking method such as to rinse, fresh and tender good to eat, not only there is the nutritional labelings such as the distinctive local flavor of Baconic and Abundant protein, be rich in the nutriments such as phosphatide simultaneously, make Baconic's meat not dry and astringent, lubricate tasty and refreshing.The appearance of alveolar layer meat restructuring Baconic, not only makes full use of resource, and balanced various nutrition, the local flavor of its uniqueness receives liking of a large amount of crowd especially and welcomes.
Detailed description of the invention
Embodiment one
A kind of three line meat containing alveolar layer or barrier film and fat meat combine Baconic, prepared according to following weight by following raw materials according: pig streaky pork 301kg, containing alveolar layer or barrier film three line meat 416kg, water 185kg, ice 63kg, soybean protein 8kg, starch 20kg and auxiliary material, this auxiliary material comprises the raw material of following weight preparation: salt 6kg, U.S.A adds phosphate 9kg, natrium nitrosum 0.03kg, sugar 3.0kg, glucose 2.0kg, sodium alginate 0.2kg, sodium carboxymethylcellulose 0.1kg, carragheen 2.0kg, Monascus color 0.2kg, sodium acid carbonate 0.8kg, glutamine transaminage 3.0kg, spice 0.8kg, monosodium glutamate 1.2kg.Auxiliary material in this formula and additive have employed rational proportioning, make the structure of alveolar layer and manadesma be subject to reasonably destroying and changing, improve products taste difference, chew the phenomenons such as not rotten; Employ biological enzyme formulation in formula, make to bond fully under the effect of auxiliary material between alveolar layer, barrier film, solve the phenomenons such as poor, the easy embrittlement of Baconic's adhesive; The spice of high-quality, adds unique tumbling operation, allows meat obtain sufficient tenderization and emulsification, make product have the peculiar flavour of Baconic.
Combine the processing method of Baconic containing three line meat of alveolar layer or barrier film and fat meat, it is characterized in that, complete according to the following step:
(1) split: thoroughly reject cartilage, lymthoma, blood vessel, bone, broken bone, pig hair, cream, nipple, useless fellow, dirt etc. and exogenous impurity, repair excess fat; The cube meat thick more than 25mm is cut from centre, containing alveolar layer or barrier film three line meat THICKNESS CONTROL in 10 ~ 20mm scope; The width control system of streaky pork is in 240mm, and its cut to lengthen is in 450mm.
(2) prepare parenteral solution, auxiliary material, ice and water are mixed with parenteral solution, carry out injection treatment toward the streaky pork after segmentation with containing alveolar layer or barrier film three line meat.
(3) cut and mix: will cut containing alveolar layer or barrier film three line meat the cube meat mixed to more than 3cm3 after injection, this cuts the object of mixing: the alveolar layer easily preserving salt solution is destroyed fully, makes it lose storage salt outlet capacity.
(4) tumbling: by the streaky pork injected, cut to mix and pour tumbler into containing alveolar layer or barrier film three line meat, soybean protein, starch and a certain amount of essence smoke solution afterwards, carry out vacuum tumbling.
(5) die-filling: to get the selected high-quality streaky pork that thickness is less than 25ml and be laid in mould bottom, be paved with rear use and fill up mould containing alveolar layer or barrier film three line meat and form combination Baconic.Take streaky pork and load by different level containing alveolar layer meat, make shaping after cube meat there is high-definition stereovision.
(6) boiling: the combination Baconic after die-filling is put into boiling case and carries out, this boiling divides three small steps, the first small step, temperature control built in 58 DEG C, digestion time 40 minutes; Second small step, temperature control built in 66 DEG C, digestion time 25 DEG C; 3rd small step, temperature control is built in 72 DEG C, and core temperature control is at 58 DEG C simultaneously.Described boiling case is Inner eycle boiling case.This operation have employed Inner eycle boiling case and adopts three step boiling moulding process, whole operation is carried out in a temperature relaxed, make glutamine transaminage have the more long-acting reaction time simultaneously, the structure of barrier film and alveolar layer meat is obtained improve more fully, it is made to reach tender and crisp effect, meat not easily shrinks simultaneously, and the adhesive enhancing between meat, effectively adds the cohesive of cube meat.Overcome alveolar layer and barrier film shrinks in a large number in pyroprocess, cause poor adhesion, difficult shaping weakness.
(7) quick-frozen: combination Baconic is cooled rear quick-frozen to central temperature to-12 degrees Celsius.
(8) section and packaging.
Embodiment two
The present embodiment is substantially identical with the embodiment of embodiment one, difference is: a kind of three line meat containing alveolar layer or barrier film and fat meat combine Baconic, prepared according to following weight by following raw materials according: pig streaky pork 316kg, containing alveolar layer or barrier film three line meat 431kg, water 200kg, ice 78kg, salt 9kg, U.S.A adds phosphate 12kg, natrium nitrosum 0.035kg, sugar 3.6kg, glucose 2.5kg, monosodium glutamate 1.5kg, soybean protein 13kg, starch 25kg, sodium alginate 0.3kg, sodium carboxymethylcellulose 0.2kg, carragheen 2.2kg, Monascus color 0.4kg, sodium acid carbonate 1.0kg, glutamine transaminage 3.5kg, spice 1kg.
Embodiment three
The present embodiment is substantially identical with the embodiment of embodiment one, difference is: a kind of three line meat containing alveolar layer or barrier film and fat meat combine Baconic, prepared according to following weight by following raw materials according: pig streaky pork 331kg, containing alveolar layer or barrier film three line meat 446kg, water 215kg, ice 93kg, soybean protein 18kg, starch 30kg and auxiliary material, this auxiliary material comprises the raw material of following weight preparation: salt 12kg, U.S.A adds phosphate 15kg, natrium nitrosum 0.04, sugar 4.1kg, glucose 3.0kg, sodium alginate 0.4kg, sodium carboxymethylcellulose 0.3kg, carragheen 2.4kg, Monascus color 0.6kg, sodium acid carbonate 1.2kg, glutamine transaminage 4.0kg, spice 1.2kg, monosodium glutamate 1.7kg.
The specific embodiment of the present invention, but design concept of the present invention is not limited thereto, and all changes utilizing this design the present invention to be carried out to unsubstantiality, all should belong to the behavior of invading scope.
Claims (4)
1. three line meat containing alveolar layer or barrier film and fat meat combine Baconic, it is characterized in that, prepared according to following weight by following raw materials according: pig streaky pork 301 ~ 331 parts, containing alveolar layer or barrier film three line meat 416 ~ 446 parts, 185 ~ 215 parts, water, 63 ~ 93 parts, ice, soybean protein 8 ~ 18 parts, starch 20 ~ 30 parts and auxiliary material.
2. a kind of three line meat containing alveolar layer or barrier film and fat meat combine Baconic as claimed in claim 1, it is characterized in that: described auxiliary material comprises the raw material of following weight preparation: salt 6 ~ 12 parts, U.S.A adds phosphate 9 ~ 15 parts, natrium nitrosum 0.03 ~ 0.04 part, sugar 3.0 ~ 4.1 parts, glucose 2.0 ~ 3.0 parts, sodium alginate 0.2 ~ 0.4 part, sodium carboxymethylcellulose 0.1 ~ 0.3 part, carragheen 2.0 ~ 2.4 parts, Monascus color 0.2 ~ 0.6 part, sodium acid carbonate 0.8 ~ 1.2 part, glutamine transaminage 3.0 ~ 4.0 parts, spice 0.8 ~ 1.2 part, monosodium glutamate 1.2 ~ 1.7 parts.
3. the three line meat containing alveolar layer or barrier film as described in any one of claim 1 ~ 2 and fat meat combine a Baconic's processing method, it is characterized in that, complete according to the following step:
(1) split: thoroughly reject cartilage, lymthoma, blood vessel, bone, broken bone, pig hair, cream, nipple, useless fellow, dirt etc. and exogenous impurity, repair excess fat; The cube meat thick more than 25mm is cut from centre, containing alveolar layer or barrier film three line meat THICKNESS CONTROL in 10 ~ 20mm scope; The width control system of streaky pork is in 240mm, and its cut to lengthen is in 450mm;
(2) prepare parenteral solution, auxiliary material, ice and water are mixed with parenteral solution, carry out injection treatment toward the streaky pork after segmentation with containing alveolar layer or barrier film three line meat;
(3) cut and mix: will cut containing alveolar layer or barrier film three line meat the cube meat mixed to more than 3cm3 after injection;
(4) tumbling: by the streaky pork injected, cut to mix and pour tumbler into containing alveolar layer or barrier film three line meat, soybean protein, starch and a certain amount of essence smoke solution afterwards, carry out vacuum tumbling;
(5) die-filling: to get the selected high-quality streaky pork that thickness is less than 25ml and be laid in mould bottom, be paved with rear use and fill up mould containing alveolar layer or barrier film three line meat and form combination Baconic;
(6) boiling: the combination Baconic after die-filling is put into boiling case and carries out, this boiling divides three small steps, the first small step, temperature control built in 58 DEG C, digestion time 40 minutes; Second small step, temperature control built in 66 DEG C, digestion time 25 DEG C; 3rd small step, temperature control is built in 72 DEG C, and core temperature control is at 58 DEG C simultaneously;
(7) quick-frozen: combination Baconic is cooled rear quick-frozen to central temperature to-12 degrees Celsius;
(8) section and packaging.
4., as the three line meat containing alveolar layer or barrier film of claim 3 and fat meat combine the processing method of Baconic, it is characterized in that, the boiling case in described 6th step is Inner eycle boiling case.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510414429.XA CN104939101A (en) | 2015-07-15 | 2015-07-15 | Three-line meat containing foaming layer or diaphragm and fat meat combination bacon and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510414429.XA CN104939101A (en) | 2015-07-15 | 2015-07-15 | Three-line meat containing foaming layer or diaphragm and fat meat combination bacon and processing method thereof |
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| CN104939101A true CN104939101A (en) | 2015-09-30 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208616A (en) * | 2017-12-19 | 2018-06-29 | 湖南农业大学 | A kind of preparation method for recombinating Baconic |
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Patent Citations (6)
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| JP2006345725A (en) * | 2005-06-14 | 2006-12-28 | Sundelica:Kk | Method for producing ham and bacon each seasoned with haccho miso |
| CN1739393A (en) * | 2005-09-20 | 2006-03-01 | 李英 | Special flavor fried pork and its production process |
| CN101766311A (en) * | 2008-12-31 | 2010-07-07 | 青岛波尼亚食品有限公司 | Duck bacon and preparation method thereof |
| CN102726748A (en) * | 2012-06-19 | 2012-10-17 | 安徽宝迪肉类食品有限公司 | Preparation method for pork bacon |
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| CN108208616A (en) * | 2017-12-19 | 2018-06-29 | 湖南农业大学 | A kind of preparation method for recombinating Baconic |
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Application publication date: 20150930 |
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