CN105614725B - 一种干迷迭香叶腊肉、腊鱼的制备方法 - Google Patents
一种干迷迭香叶腊肉、腊鱼的制备方法 Download PDFInfo
- Publication number
- CN105614725B CN105614725B CN201610054252.1A CN201610054252A CN105614725B CN 105614725 B CN105614725 B CN 105614725B CN 201610054252 A CN201610054252 A CN 201610054252A CN 105614725 B CN105614725 B CN 105614725B
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- Prior art keywords
- pork
- preserved
- fish
- ingredients
- meat
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- 235000013372 meat Nutrition 0.000 title claims abstract description 30
- 239000001331 rosmarinus officinalis leaf Substances 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000251468 Actinopterygii Species 0.000 title abstract description 30
- 235000015277 pork Nutrition 0.000 claims abstract description 25
- 239000004615 ingredient Substances 0.000 claims abstract description 18
- 230000000391 smoking effect Effects 0.000 claims abstract description 16
- 239000003610 charcoal Substances 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 239000006002 Pepper Substances 0.000 claims abstract description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 11
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 240000002262 Litsea cubeba Species 0.000 claims abstract description 9
- 235000012854 Litsea cubeba Nutrition 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 6
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 6
- 241000018646 Pinus brutia Species 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 239000002023 wood Substances 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 241000722363 Piper Species 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 8
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 239000000919 ceramic Substances 0.000 claims 1
- 210000003141 lower extremity Anatomy 0.000 claims 1
- 238000005554 pickling Methods 0.000 abstract description 12
- 235000013599 spices Nutrition 0.000 abstract description 9
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 150000002978 peroxides Chemical class 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000004480 active ingredient Substances 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 244000304337 Cuminum cyminum Species 0.000 abstract 1
- 235000007129 Cuminum cyminum Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 239000000446 fuel Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000047 product Substances 0.000 description 8
- 230000003078 antioxidant effect Effects 0.000 description 7
- 239000003963 antioxidant agent Substances 0.000 description 6
- 235000019542 Cured Meats Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 235000015241 bacon Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 241000282894 Sus scrofa domesticus Species 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001579180 Matthiola longipetala Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012795 verification Methods 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
Abstract
Description
评价项目 | 优良 | 一般 | 差 |
色泽 | 淡 | 略深 | 深 |
重量 | 690g-710g/1000g | 650g-690g/1000g | 600g-650g/1000g |
口感 | 佳 | 一般 | 差 |
项目 | 色泽 | 重量(平均值) | 口感 | 过氧化值 | 亚硝酸盐 | 综合评价 |
实施例1 | 淡 | 702.5g/kg | 佳 | 0.045g/100g | 5.5mg/kg | 感官优良,保质期长 |
实施例2 | 淡 | 700.8g/kg | 佳 | 0.037g/100g | 4.3mg/kg | 感官优良,保质期长 |
实施例3 | 淡 | 699.6g/kg | 佳 | 0.050g/100g | 5.8mg/kg | 感官优良,保质期长 |
对比例1 | 略深 | 613.5g/kg | 一般 | 0.626g/100g | 34mg/kg | 感官一般,保质期短 |
对比例2 | 略深 | 598.3g/kg | 一般 | 0.588g/100g | 38mg/kg | 感官一般,保质期短 |
对比例3 | 淡 | 701.6g/kg | 一般 | 0.573g/100g | 31mg/kg | 感官一般,保质期短 |
Claims (2)
Priority Applications (1)
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CN201610054252.1A CN105614725B (zh) | 2016-01-27 | 2016-01-27 | 一种干迷迭香叶腊肉、腊鱼的制备方法 |
Applications Claiming Priority (1)
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CN201610054252.1A CN105614725B (zh) | 2016-01-27 | 2016-01-27 | 一种干迷迭香叶腊肉、腊鱼的制备方法 |
Publications (2)
Publication Number | Publication Date |
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CN105614725A CN105614725A (zh) | 2016-06-01 |
CN105614725B true CN105614725B (zh) | 2020-07-14 |
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CN201610054252.1A Active CN105614725B (zh) | 2016-01-27 | 2016-01-27 | 一种干迷迭香叶腊肉、腊鱼的制备方法 |
Country Status (1)
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CN (1) | CN105614725B (zh) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106852460A (zh) * | 2016-11-14 | 2017-06-16 | 达州市百里峡农副产品有限公司 | 一种低亚硝酸盐腊肉熏制加工方法 |
CN108991410A (zh) * | 2018-06-29 | 2018-12-14 | 湖南唐人神肉制品有限公司 | 一种低盐腊肉及其制作方法 |
CN109730262A (zh) * | 2019-03-21 | 2019-05-10 | 四川省青山盛世生态农业有限公司 | 一种腊肉的制作方法 |
CN111685288A (zh) * | 2020-07-21 | 2020-09-22 | 大连工业大学 | 一种烟熏风味鱼的制作方法 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103932207B (zh) * | 2014-04-01 | 2015-09-09 | 安徽省农业科学院农产品加工研究所 | 一种熟化腊肉加工工艺 |
CN104222256A (zh) * | 2014-08-26 | 2014-12-24 | 陕西盛迈石油有限公司 | 低盐低硝腊肉的复合抗氧化剂及低盐低硝腊肉 |
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Effective date of registration: 20190529 Address after: 410000 Airport Port 118, Huanghua Industrial Park, Changsha County, Hunan Province Applicant after: Hunan Shineway Enterprise Co., Ltd. Address before: 416100 Wuxi Industrial Park, Wuxi Town, Luxi County, Tujia and Miao Autonomous Prefecture, Western Hunan Province (Luxi County Wuling Sunshine Biotechnology Co., Ltd.) Applicant before: Yang Yong |
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Effective date of registration: 20211201 Address after: 416117 interchange of Changji expressway, Wuxi Town, Luxi County, Xiangxi Tujia and Miao Autonomous Prefecture, Hunan Province (in Wuling Sunshine Biotechnology Co., Ltd.) Patentee after: Hunan Xianwei sunshine Biotechnology Co., Ltd Address before: 410000 Airport Port 118, Huanghua Industrial Park, Changsha County, Hunan Province Patentee before: HUNAN SHINEWAY ENTERPRISE Co.,Ltd. |
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