CN105380122A - Processing method of bacon with medicinal effect and bacon - Google Patents
Processing method of bacon with medicinal effect and bacon Download PDFInfo
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- CN105380122A CN105380122A CN201510948582.0A CN201510948582A CN105380122A CN 105380122 A CN105380122 A CN 105380122A CN 201510948582 A CN201510948582 A CN 201510948582A CN 105380122 A CN105380122 A CN 105380122A
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- meat
- bacon
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- smoke
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- 235000015241 bacon Nutrition 0.000 title claims abstract description 49
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 230000007721 medicinal effect Effects 0.000 title abstract description 6
- 235000013372 meat Nutrition 0.000 claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000000779 smoke Substances 0.000 claims abstract description 11
- 239000002023 wood Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241000218691 Cupressaceae Species 0.000 claims abstract description 7
- 230000018044 dehydration Effects 0.000 claims abstract description 7
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 7
- 235000020997 lean meat Nutrition 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 3
- 238000005554 pickling Methods 0.000 claims description 12
- 240000008375 Hymenaea courbaril Species 0.000 claims description 11
- 235000021110 pickles Nutrition 0.000 claims description 9
- 235000013409 condiments Nutrition 0.000 claims description 8
- 238000007605 air drying Methods 0.000 claims description 7
- 230000011218 segmentation Effects 0.000 claims description 6
- 230000000391 smoking effect Effects 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 230000003203 everyday effect Effects 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 241000219784 Sophora Species 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241001493421 Robinia <trematode> Species 0.000 abstract 2
- 238000000354 decomposition reaction Methods 0.000 abstract 1
- 210000005095 gastrointestinal system Anatomy 0.000 abstract 1
- 230000002439 hemostatic effect Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 description 5
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 description 5
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 description 5
- 208000000718 duodenal ulcer Diseases 0.000 description 3
- 230000002496 gastric effect Effects 0.000 description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- PEFASEPMJYRQBW-HKWQTAEVSA-N Robinin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)C=C3OC=2C=2C=CC(O)=CC=2)=O)O1 PEFASEPMJYRQBW-HKWQTAEVSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 230000023597 hemostasis Effects 0.000 description 2
- DDELFAUOHDSZJL-UHFFFAOYSA-N kaempferol 3-O-rutinoside-7-O-rhamnoside Natural products OC1C(O)C(O)C(C)OC1OC1C(O)C(O)C(CO)OC1OC1=C(C=2C=CC(O)=CC=2)OC2=CC(OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C1=O DDELFAUOHDSZJL-UHFFFAOYSA-N 0.000 description 2
- PEFASEPMJYRQBW-UHFFFAOYSA-N kaempferol 7-O-alpha-L-rhamnopyradoside 3-O-beta-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(OC4C(C(O)C(O)C(C)O4)O)C=C3OC=2C=2C=CC(O)=CC=2)=O)O1 PEFASEPMJYRQBW-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000002345 respiratory system Anatomy 0.000 description 2
- PEFASEPMJYRQBW-XMWKPCQISA-N robinin Natural products O(C[C@@H]1[C@H](O)[C@H](O)[C@@H](O)[C@H](OC2=C(c3ccc(O)cc3)Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@@H](O)[C@@H](C)O4)c3)C2=O)O1)[C@H]1[C@@H](O)[C@@H](O)[C@@H](O)[C@H](C)O1 PEFASEPMJYRQBW-XMWKPCQISA-N 0.000 description 2
- YFVGIJBUXMQFOF-PJOVQGMDSA-N 5-hydroxy-2-(4-methoxyphenyl)-7-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-[[(2r,3r,4r,5r,6s)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxymethyl]oxan-2-yl]oxychromen-4-one Chemical compound C1=CC(OC)=CC=C1C(OC1=C2)=CC(=O)C1=C(O)C=C2O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@H](O)[C@@H](O)[C@H](C)O2)O)O1 YFVGIJBUXMQFOF-PJOVQGMDSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- YFVGIJBUXMQFOF-SAXLCNSLSA-N Linarin Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@H](Oc2cc(O)c3C(=O)C=C(c4ccc(OC)cc4)Oc3c2)O1)[C@H]1[C@@H](O)[C@@H](O)[C@@H](O)[C@H](C)O1 YFVGIJBUXMQFOF-SAXLCNSLSA-N 0.000 description 1
- QBYFCXBVWQQXFH-UHFFFAOYSA-N acaciin Natural products COc1ccc(cc1)C2=CC(=O)c3c(O)cc(OC4OC(COC5OC(C)C(O)C(O)C5O)C(O)C(O)C4OC6OCC(O)C(O)C6O)cc3O2 QBYFCXBVWQQXFH-UHFFFAOYSA-N 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000000025 haemostatic effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
A processing method of bacon relates to food processing areas, and includes the following steps: A, selection of raw materials, to be more specific, high quality fresh meat is selected; B, cutting, to be more specific, the meat is cut into blocks; C, curing, to be more specific, seasoning fine powder is evenly mixed and applied to the meat blocks forcuring; D, dehydration, to be more specific, cured bacon is dried naturally; and E, smoke curing, to be more specific, cypress branches and robinia pseudoacacia branches and wood are selected for smoke curing. The bacon processed by the method has hemostatic medicinal effect, can ensure the really bacon is oil but not greasy, is especially suitable for people who have gastrointestinal system problems and originally cannot eat bacon to eat, when the bacon processed by the method is prepared into a dish, the dish is soft and glutinous, and has a faint sophora flower fragrance and post-sweet taste. The robinia pseudoacacia component can be immersed in the meat for decomposition of part of fat, and the selected meat raw material is less in fat meat and much in lean meat, and can further ensure that the bacon is non-oil and non-greasy, namely really non-greasy.
Description
Technical field
What the present invention relates to is food processing field, is specifically related to a kind of processing method with the bacon of medicinal effects and the bacon processed by the method.
Background technology
Cured (x ī) meat, is commonly called as cured (l à) meat, refer to meat after pickling again through overbaking (or tanning by the sun under daylight) process made by processed goods.The antiseptic power of bacon is strong, can extend the holding time, and can increase distinctive local flavor; Bacon is as the common food in south, and its processing method is varied, and forms different local flavors because processing method is different.
This is the main distinction with bacon.Bacon has appetizing dispelling cold, the effect helped digestion, the bacon processed in prior art, the elderly's diet; Gastric duodenal ulcer patient fasts, many foods easily cause hypertension, easily carcinogenic.What applicant required special prompting is, in prior art, somebody completes with pine to smoke operation in Preserved Ham During Processing, after pine baked wheaten cake, have the rosin of dissipation, and rosin is in the process of smoking bacon, inevitably be attached on bacon, and rosin is water insoluble, slightly viscosity after heating, the rosin of attachment then can not be removed in the cleaning process of bacon, and bacon is being become in the process of cuisines, and heat, rosin volatilizees, make the respiratory tract of the person of cooking uncomfortable, cook and can cause respiratory tract damage often.
Summary of the invention
For making the bacon that processes more healthy, the invention provides one has haemostatic effect, makes gastric duodenal ulcer patient also edible and has the processing method of the bacon of herbal cuisine help effect.
A processing method for bacon, comprises the following steps:
A, raw material are selected: select high-quality fresh meat;
B, segmentation: meat is divided into block;
C, to pickle: condiment smalls mixed and spreads upon on cube meat, pickling;
D, dehydration: by the bacon natural air drying pickled;
E, to smoke: select cypress branch and locust tree branch or wood to smoke.
Further:
A processing method for bacon, comprises the following steps:
A, raw material are selected: select high-quality fresh meat;
B, segmentation: meat is divided into block, lean meat accounts for the 50%-70% of the weight of monoblock meat;
C, to pickle: condiment smalls mixed and spreads upon on cube meat, pickling 100-144 hour;
D, dehydration: by the bacon natural air drying 48-96 hour pickled;
E, to smoke: select cypress branch and locust tree branch or wood to carry out smoking 72-108 hour.
Further:
A processing method for bacon, comprises the following steps:
A, raw material are selected: select high-quality fresh meat;
B, segmentation: meat is divided into block, lean meat accounts for the 60%-70% of the weight of monoblock meat;
C, to pickle: condiment smalls mixed and spreads upon on cube meat, pickling 115-138 hour, pickling temperature and control at 3-8 degree Celsius;
D, dehydration: by the bacon natural air drying 60-72 hour pickled;
E, to smoke: select cypress branch and locust tree branch or wood to carry out smoking 84-96 hour, Bai Zhizhan smokes the 10%-15% of timber gross weight, and the water content of the timber smoked is the 10%-30% of gross weight.
As optimum process scheme of the present invention, described meat is 66%, pickles 120 hours, smokes 90 hours, 72 hours best results of dewatering.
When pickling, the salting seasoning used contains following condiment: every day hundred kilograms of meat, need salt 350-650 gram; Chinese prickly ash 200-400 gram; Pepper 150-250 gram; Cooking wine 100-200 gram; Sugar 500-700 gram.
A kind of bacon, is characterized in that: described bacon adopts said method processing.
Pickling temperature controls extremely important, and temperature is low, then destroy the internal structure of meat, affects quality and mouthfeel, if temperature is high, then the albumen of meat can ferment, and produce the composition being beneficial to health, and mouthfeel is also influenced.Control so pickle temperature, reach the demand of consumer health's diet.
Necessarily select fresh meat in steps A of the present invention, guarantee has good quality and mouthfeel.
Special instruction, the bacon in the present invention must be natural air drying, in air-dry process, enables material harmful in each operation naturally volatilize and volatilize if having time.
The bacon processed by method of the present invention is oily but not greasy, and containing the medicinal effects of hemostasis, be especially applicable to originally can not edible bacon have the people of gastronintestinal system problem edible, soft glutinous after making dish, have the fragrance of sophora flower, and have the mouthfeel of Hui Tian.Of the prior art oily but not greasy, refer to mouthfeel more, and the grease class that health receives is actual a lot, and the composition of locust tree of the present invention can immerse in meat, decompose amount of grease, and the fertilizer of meat raw material choose is few thin many, being also that guarantee is not oily but not greasy further refers to genuine non-greasy, and the people of high fat of blood also can suitably be eaten.
Gastric duodenal ulcer patient fasts is originally can not edible bacon, and the branch of the use locust tree (also claiming acacia) of initiative of the present invention or wood are smoked, because containing the materials such as acaciin, robinin, three glucosides, robinin, tannin in locust tree wood or branch, then in combustion, related substances changes into the surface that smog is attached to meat, time is slightly long, then can be impregnated in meat, thus makes bacon have the medicinal effects of certain hemostasis.And the burning of locust tree wood slowly, calorific value is high, then the charcoal ash produced is relatively less, and the temperature that ash is smoked at least can not obviously reduce, and can maintain the higher temperature smoked lasting, constant, improve quality and the mouthfeel of bacon.
Protection scope of the present invention is not limited only to technical scheme disclosed in word; all those skilled in the art utilize the method in the present invention; locust tree is utilized to carry out processing the method for bacon as smoking timber, and the improvement carried out in the method, equal replacement all falls into protection scope of the present invention.
Claims (6)
1. a processing method for bacon, comprises the following steps:
A, raw material are selected: select high-quality fresh meat;
B, segmentation: meat is divided into block;
C, to pickle: condiment smalls mixed and spreads upon on cube meat, pickling;
D, dehydration: by the bacon natural air drying pickled;
E, to smoke: select cypress branch and locust tree branch or wood to smoke.
2. the processing method of a kind of bacon according to claim 1, is characterized in that: process data is as follows,
A, raw material are selected: select high-quality fresh meat;
B, segmentation: meat is divided into block, lean meat accounts for the 50%-70% of the weight of monoblock meat;
C, to pickle: condiment smalls mixed and spreads upon on cube meat, pickling 100-144 hour;
D, dehydration: by the bacon natural air drying 48-96 hour pickled;
E, to smoke: select cypress branch and locust tree branch or wood to carry out smoking 72-108 hour.
3. the processing method of a kind of bacon according to claim 2, is characterized in that: process data is as follows,
A, raw material are selected: select high-quality fresh meat;
B, segmentation: meat is divided into block, lean meat accounts for the 60%-70% of the weight of monoblock meat;
C, to pickle: condiment smalls mixed and spreads upon on cube meat, pickling 115-138 hour, pickling temperature and control at 3-8 degree Celsius;
D, dehydration: by the bacon natural air drying 60-72 hour pickled;
E, to smoke: select cypress branch and locust tree branch or wood to carry out smoking 84-96 hour, Bai Zhizhan smokes the 10%-15% of timber gross weight, and the water content of the timber smoked is the 10%-30% of gross weight.
4. the processing method of a kind of bacon according to claim 3, is characterized in that: described meat is 66%, pickles 120 hours, smokes 90 hours, 72 hours best results of dewatering.
5. the processing method of a kind of bacon according to the arbitrary claim of claim 1-4, is characterized in that: when pickling, and the salting seasoning used contains following condiment: every day hundred kilograms of meat, need salt 350-650 gram; Chinese prickly ash 200-400 gram; Pepper 150-250 gram; Cooking wine 100-200 gram; Sugar 500-700 gram.
6. a bacon, is characterized in that: described bacon adopts the processing method of claim 1-5 obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510948582.0A CN105380122A (en) | 2015-12-17 | 2015-12-17 | Processing method of bacon with medicinal effect and bacon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510948582.0A CN105380122A (en) | 2015-12-17 | 2015-12-17 | Processing method of bacon with medicinal effect and bacon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105380122A true CN105380122A (en) | 2016-03-09 |
Family
ID=55413377
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510948582.0A Pending CN105380122A (en) | 2015-12-17 | 2015-12-17 | Processing method of bacon with medicinal effect and bacon |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105380122A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712670A (en) * | 2017-10-10 | 2018-02-23 | 施俊 | A kind of preparation method of bacon |
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|---|---|---|---|---|
| CN101502329A (en) * | 2009-03-13 | 2009-08-12 | 冯廷萃 | Low-temperature salting and multi-layer continuous fume smoking method for cured meat |
| 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 |
| CN102742861A (en) * | 2012-07-25 | 2012-10-24 | 重庆市黔江区嘉佳畜禽养殖专业合作社 | Processing method of special type wild boar bacon |
| CN104432124A (en) * | 2014-11-06 | 2015-03-25 | 凤冈县恒泰秀竹生态科技有限公司 | Method for smoking fragrant pig preserved meat |
| CN104432203A (en) * | 2014-12-22 | 2015-03-25 | 张婷 | Production method of farm-flavored smoked preserved meat |
| CN105029472A (en) * | 2015-08-27 | 2015-11-11 | 广西巴马绿色长寿食品开发有限公司 | Cooking method of preserved whole Bama miniature pig |
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| 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 |
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| CN104432203A (en) * | 2014-12-22 | 2015-03-25 | 张婷 | Production method of farm-flavored smoked preserved meat |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712670A (en) * | 2017-10-10 | 2018-02-23 | 施俊 | A kind of preparation method of bacon |
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