CN105192730A - Convenient bacon capable of being preserved at normal temperature and making method thereof - Google Patents
Convenient bacon capable of being preserved at normal temperature and making method thereof Download PDFInfo
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- CN105192730A CN105192730A CN201510605986.XA CN201510605986A CN105192730A CN 105192730 A CN105192730 A CN 105192730A CN 201510605986 A CN201510605986 A CN 201510605986A CN 105192730 A CN105192730 A CN 105192730A
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Abstract
The invention discloses convenient bacon capable of being preserved at normal temperature and a making method thereof, and belongs to the technical field of food making and preservation. The problem that existing bacon has single taste and cannot be preserved for a long time is solved. The convenient bacon capable of being preserved at normal temperature is made of streaky pork, ice water, pepper, illicium verum, cassia bark, bay leaves, angelica roots, cinnamon, round cardamom, folium eucalypti, fresh bruised ginger, bruised green Chinese onion, onion, rice vinegar, soybean sauce, cooking wine, glutamine transaminase, Te weixian and bacon essence through the steps of slitting, curing, heat processing, sterilization, cooling, bagging and vacuum sealing. The convenient bacon has the advantages of being convenient to eat, full of nutriments, healthy, delicious, high in safety and long in shelf life.
Description
Technical field
The present invention relates to food processing and preservation technology field, particularly a kind of can the convenient bacon of preservation under room temperature and processing method thereof.
Background technology
Bacon is the one of Chinese butcher's meat, Major Epidemic in Sichuan, Hunan and Guangdong one is with, but also has making, because twelfth month normally at the lunar calendar pickles, so be called " bacon " in other areas, south.
The bacon smoked, the same outside and inside, boil and cut into slices, transparent shinny, lovely luster, thoroughly red in Huang, taste sweet-smelling of tasting, fertile oiliness mouth, thinly not get stuck between the teeth, not only unique flavor, and there is appetizing, cold removing, the effect such as help digestion, and have the word of praise of " a various schools of thinkers perfume (or spice) of cooking meat ".
But bacon is as meat products, not bad for a long time, after Winter Solstice, the bacon made in the past Great Cold is preserved at most and not easily spoiled.Bacon is preserved at normal temperatures, and time before lunar calendar March, taste is the most authentic, along with the rising of temperature, although bacon meat is constant, taste can become thorn larynx.
In addition, the taste of existing bacon is single, can not meet the dietary requirement of people.
Summary of the invention
In order to solve the single and problem that cannot preserve for a long time of existing bacon taste, the invention provides a kind of can the convenient bacon of preservation under room temperature and processing method thereof.
Technical scheme of the present invention is: a kind of can the convenient bacon of preservation under room temperature and processing method thereof, it is characterized in that: its component is by weight composition, and major ingredient is pig brisket (streaky pork) 2000-4000 part; Auxiliary material is frozen water 270-290 part, Chinese prickly ash 0.5-2 part, Chinese anise 0.5-2 part, cassia bark 0.5-2 part, spiceleaf 1.5-2 part, root of Dahurain angelica 1-2 part, Chinese cassia tree 1-2 part, cardamom 1-2 part, folium eucalypti 1-2 part, fresh ginger end 1-4 part, green onion end 3.5-5 part, first green onion 2-7 part, rice vinegar 3-8 part, soy sauce 10-15 part, cooking wine 6-11 part, glutamine transaminage 1.2-1.4 part, special delicious 3-5 part, bacon essence 1-3 part is modulated into salting seasoning.
Can the convenient bacon of preservation under room temperature and a processing method thereof, it is characterized in that: preparation method is as follows,
(1) slitting: meat is cut into long 30 centimetres, the bar of wide 3 to 5 centimetres;
(2) pickle: pickle under the condition of 2-5 DEG C, every overturning in 2 days 1 time, after salting down 10 days, change overturning every day into 1 time, then salt down 4 to 5 days, take out, put on rope, hanging ventilation is dried in the air to half-dried;
(3) hot-working: adopt Fumigator at 55 ~ 60 DEG C dry 25 ~ 35 minutes by drying in the air to half-dried product, adopt the steamed 25 ~ 35 minutes of 80 ~ 85 DEG C again, then sootiness 35 ~ 45 minutes at 60 ~ 65 DEG C, finally at 58 ~ 63 DEG C dry 4 ~ 6 minutes;
(4) pack, vacuum seal: load in packaging bag, carry out vacuum seal under the vacuum condition of vacuum 0.06-0.08MPa;
(5) sterilization, cooling: by the product high temperature sterilization after sealing, back-pressure is cooled to less than 40 DEG C, and sterilization conditions is 115-121 DEG C, 15-30min, back-pressure pressure 0.10-0.15MPa.
Beneficial effect of the present invention is: (1) instant: this product is the inner wrapping product of instant bagged, edible, easy to carry, keeps the distinctive mouthfeel of bacon and local flavor, nutritious, health delicious; (2) high, the long shelf-life of security: this product adopts high temperature sterilization, belongs to the soft canned food of commercial sterilization, storage is convenient, long shelf-life.
Detailed description of the invention
Embodiment 1
Major ingredient: pig brisket (streaky pork) 2000 parts; Auxiliary material: frozen water 270 parts, 0.5 part, Chinese prickly ash, Chinese anise 0.5 part, 0.5 part, cassia bark, spiceleaf 1.5 parts, root of Dahurain angelica 1-2 part, Chinese cassia tree 1 part, 1 part, cardamom, folium eucalypti 1 part, 1 part, fresh ginger end, 3.5 parts, green onion end, first green onion 2 parts, rice vinegar 3 parts, 10 parts, soy sauce, cooking wine 6 parts, glutamine transaminage 1.2 parts, delicious 3 parts of spy, 1 part, bacon essence is modulated into salting seasoning.
(1) slitting: meat is cut into long 30 centimetres, the bar of wide 3 to 5 centimetres;
(2) pickle: pickle under the condition of 2-5 DEG C, every overturning in 2 days 1 time, after salting down 10 days, change overturning every day into 1 time, then salt down 4 days, take out, put on rope, hanging ventilation is dried in the air to half-dried;
(3) hot-working: adopt Fumigator at 55 DEG C dry 25 minutes by drying in the air to half-dried product, then the steamed 25 minutes adopting 80 DEG C, then sootiness 35 minutes at 60 DEG C, finally at 58 DEG C dry 4 minutes;
(4) pack, vacuum seal: load in packaging bag, carry out vacuum seal under the vacuum condition of vacuum 0.06MPa;
(5) sterilization, cooling: by the product high temperature sterilization after sealing, back-pressure is cooled to less than 40 DEG C, and sterilization conditions is 115 DEG C, 15min, back-pressure pressure 0.10MPa.
Embodiment 2
Major ingredient: pig brisket (streaky pork) 3000 parts; Auxiliary material is frozen water 280 parts, 1 part, Chinese prickly ash, Chinese anise 1 part, 1 part, cassia bark, spiceleaf 1 part, the root of Dahurain angelica 1 part, Chinese cassia tree 1 part, 1.5 parts, cardamom, folium eucalypti 1.5 parts, 3 parts, fresh ginger end, 4 parts, green onion end, first green onion 5 parts, rice vinegar 5 parts, 12 parts, soy sauce, cooking wine 10 parts, glutamine transaminage 1.3 parts, delicious 4 parts of spy, 2 parts, bacon essence is modulated into salting seasoning.
Can the convenient bacon of preservation under room temperature and a processing method thereof, it is characterized in that: preparation method is as follows,
(1) slitting: meat is cut into long 30 centimetres, the bar of wide 3 to 5 centimetres;
(2) pickle: pickle under the condition of 2-5 DEG C, every overturning in 2 days 1 time, after salting down 10 days, change overturning every day into 1 time, then salt down 4 days, take out, put on rope, hanging ventilation is dried in the air to half-dried;
(3) hot-working: adopt Fumigator at 55 ~ 60 DEG C dry 30 minutes by drying in the air to half-dried product, then the steamed 30 minutes adopting 80 ~ 85 DEG C, then sootiness 40 minutes at 60 ~ 65 DEG C, finally at 58 ~ 63 DEG C dry 5 minutes;
(4) pack, vacuum seal: load in packaging bag, carry out vacuum seal under the vacuum condition of vacuum 0.06-0.08MPa;
(5) sterilization, cooling: by the product high temperature sterilization after sealing, back-pressure is cooled to less than 40 DEG C, and sterilization conditions is 121 DEG C, 20min, back-pressure pressure 0.10-0.15MPa.
Embodiment 3
Major ingredient: pig brisket (streaky pork) 4000 parts; Auxiliary material: frozen water 290 parts, 2 parts, Chinese prickly ash, Chinese anise 2 parts, 2 parts, cassia bark, spiceleaf 2 parts, the root of Dahurain angelica 2 parts, Chinese cassia tree 2 parts, 2 parts, cardamom, folium eucalypti 2 parts, 4 parts, fresh ginger end, 5 parts, green onion end, first green onion 7 parts, rice vinegar 8 parts, 15 parts, soy sauce, cooking wine 11 parts, glutamine transaminage 1.4 parts, delicious 5 parts of spy, 3 parts, bacon essence is modulated into salting seasoning.
(1) slitting: meat is cut into long 30 centimetres, the bar of wide 3 to 5 centimetres;
(2) pickle: pickle under the condition of 2-5 DEG C, every overturning in 2 days 1 time, after salting down 10 days, change overturning every day into 1 time, then salt down 5 days, take out, put on rope, hanging ventilation is dried in the air to half-dried;
(3) hot-working: adopt Fumigator at 55 ~ 60 DEG C dry 35 minutes by drying in the air to half-dried product, then the steamed 35 minutes adopting 80 ~ 85 DEG C, then sootiness 45 minutes at 60 ~ 65 DEG C, finally at 58 ~ 63 DEG C dry 6 minutes;
(4) pack, vacuum seal: load in packaging bag, carry out vacuum seal under the vacuum condition of vacuum 0.06-0.08MPa;
(5) sterilization, cooling: by the product high temperature sterilization after sealing, back-pressure is cooled to less than 40 DEG C, and sterilization conditions is 121 DEG C, 30min, back-pressure pressure 0.10-0.15MPa.
Claims (2)
1. can the convenient bacon of preservation under room temperature and a processing method thereof, it is characterized in that: its component is by weight composition, and major ingredient is pig brisket (streaky pork) 2000-4000 part; Auxiliary material is frozen water 270-290 part, Chinese prickly ash 0.5-2 part, Chinese anise 0.5-2 part, cassia bark 0.5-2 part, spiceleaf 1.5-2 part, root of Dahurain angelica 1-2 part, Chinese cassia tree 1-2 part, cardamom 1-2 part, folium eucalypti 1-2 part, fresh ginger end 1-4 part, green onion end 3.5-5 part, first green onion 2-7 part, rice vinegar 3-8 part, soy sauce 10-15 part, cooking wine 6-11 part, glutamine transaminage 1.2-1.4 part, special delicious 3-5 part, bacon essence 1-3 part is modulated into salting seasoning.
2. can the convenient bacon of preservation under room temperature and a processing method thereof, it is characterized in that: preparation method is as follows,
(1) slitting: meat is cut into long 30 centimetres, the bar of wide 3 to 5 centimetres;
(2) pickle: pickle under the condition of 2-5 DEG C, every overturning in 2 days 1 time, after salting down 10 days, change overturning every day into 1 time, then salt down 4 to 5 days, take out, put on rope, hanging ventilation is dried in the air to half-dried;
(3) hot-working: adopt Fumigator at 55 ~ 60 DEG C dry 25 ~ 35 minutes by drying in the air to half-dried product, adopt the steamed 25 ~ 35 minutes of 80 ~ 85 DEG C again, then sootiness 35 ~ 45 minutes at 60 ~ 65 DEG C, finally at 58 ~ 63 DEG C dry 4 ~ 6 minutes;
(4) pack, vacuum seal: load in packaging bag, carry out vacuum seal under the vacuum condition of vacuum 0.06-0.08MPa;
(5) sterilization, cooling: by the product high temperature sterilization after sealing, back-pressure is cooled to less than 40 DEG C, and sterilization conditions is 115-121 DEG C, 15-30min, back-pressure pressure 0.10-0.15MPa.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510605986.XA CN105192730A (en) | 2015-09-22 | 2015-09-22 | Convenient bacon capable of being preserved at normal temperature and making method thereof |
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| CN201510605986.XA CN105192730A (en) | 2015-09-22 | 2015-09-22 | Convenient bacon capable of being preserved at normal temperature and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106562243A (en) * | 2016-10-21 | 2017-04-19 | 广东省农业科学院蚕业与农产品加工研究所 | Health-care greengage-flavor instant bacon and making method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1191690A (en) * | 1997-12-29 | 1998-09-02 | 邵宏杰 | Smoked horse meat sausage and its production process |
| CN102697068A (en) * | 2012-06-15 | 2012-10-03 | 重庆敦康农业发展股份合作社 | Method for preparing Tujia cured meat |
| CN103005483A (en) * | 2013-01-24 | 2013-04-03 | 重庆敦康农业发展股份合作社 | Method for making Tujia scented bacon |
| CN103330236A (en) * | 2013-07-17 | 2013-10-02 | 孙逊 | Biltong and preparation method thereof |
-
2015
- 2015-09-22 CN CN201510605986.XA patent/CN105192730A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1191690A (en) * | 1997-12-29 | 1998-09-02 | 邵宏杰 | Smoked horse meat sausage and its production process |
| CN102697068A (en) * | 2012-06-15 | 2012-10-03 | 重庆敦康农业发展股份合作社 | Method for preparing Tujia cured meat |
| CN103005483A (en) * | 2013-01-24 | 2013-04-03 | 重庆敦康农业发展股份合作社 | Method for making Tujia scented bacon |
| CN103330236A (en) * | 2013-07-17 | 2013-10-02 | 孙逊 | Biltong and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 周明日等: "低盐川味腊肉的研制与加工", 《肉类研究》 * |
| 李慧文等: "《猪肉制品589例》", 31 March 2003 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106562243A (en) * | 2016-10-21 | 2017-04-19 | 广东省农业科学院蚕业与农产品加工研究所 | Health-care greengage-flavor instant bacon and making method thereof |
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Application publication date: 20151230 |
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