CN106418244A - Preserved meat low-temperature salting and multi-layer continuous fumigation method - Google Patents

Abstract

The invention discloses a preserved meat low-temperature salting and multi-layer continuous fumigation method and belongs to a processing method of preserved meat. The preserved meat is a new generation of a preserved meat product prepared by combination of the traditional processing technology and modern science and technology on the basis of traditional preserved meat fumigated by firewood, and a processing process is divided into six steps: first step, preprocessing raw pork; second step, low-temperature salting; third step, air drying; fourth step, multi-layer continuous fumigating; fifth step, dedusting, and testing quality; and sixth step, vacuum packaging. The preserved meat processed by the method has the characteristics of golden color and lustre, red in oil, brightness in red, dry meat, compact texture, clear stratum, transparent fat, red lean meat, delicious taste, rich nutrition, shelf life being up to 10 months and the like, is capable of building a body and prolonging life of a human after being taken for a long time, is a commonly used delicacy for inviting guests and is also a gift for friends.

Description

Bacon low-temperature salting and multi-layer continuous fume smoking method

Technical field

The present invention relates to the processing method of bacon, particularly a kind of bacon low-temperature salting and multi-layer continuous fume smoking method.

Background technology

China is the history big country with more than 5000 year civilization, and long history creates many outstanding cooking cultures, The deep processing of meat productss is exactly one kind therein.In numerous meat productss, firewood bacon is a kind of widespread in Guizhou Seedling The traditional food in ridge mountain area.It adopts folk traditional craft to make, so far the history of existing more than one thousand years.Because mainly adopting firewood cigarette Smoke and mainly make in annual twelfth month and gain the name.Why firewood bacon does not go downhill permanently among the people, one important the reason It is the features such as this food has instant safety, fragrance uniqueness, delicious taste, nutritious, storage facilitates.Firewood bacon is existing Become the delicious food conventional together that vast rural area and city entertain the guests at a banquet, be also the good merchantable brand of present good friend.Using among the people The firewood bacon that traditional handicraft makes is pickled and sootiness temperature and time due to not controlling well, so the quality of bacon is relatively Difference.

Content of the invention

It is an object of the invention to provide a kind of bacon low-temperature salting and multi-layer continuous fume smoking method, produced using the method Bacon can reach golden yellow color, oil in thoroughly red, red in bright, body is dry, quality is tight, well arranged, show condition is transparent, thin Meat takes on a red color, the purpose of delicious in taste, nutritious and long shelf-life.

The composition of the present invention：(1) raw pork preprocessing, is cut into qualified, clean, sanitary meat clear with water after block or strip Wash clean；(2) low-temperature salting, by meat, salt than by 100:1.9～3.5 are prepared；Meat, wine are than by 100:0.8～4 is joined System, meat, Pericarpium Zanthoxyli ratio is by 100:0.1～1.2 is prepared, and is pickled, salting period in temperature control is for 3-6 DEG C of freezer For 5 days, meat is pickled maturation；(3) air-dry, the meat pickling maturation is carried out 24 hours air-drying；(4) multi-layer continuous fume smoking, through air-drying Meat afterwards proceeds to multi-layer continuous fume smoking room and carries out sootiness, the temperature control of smokehouse below 40 DEG C, smoke fumigating time 30 days, obtain final product Firewood bacon；(5) dedusting, quality inspection, the meat smoked is taken out from smokehouse, and first cleaning is attached to the flue dust on its surface, then carries out Quality testing, product quality must reach SB/T10294 1998, GB2730 2005 standard；(6) it is vacuum-packed, will be qualified Firewood bacon carry out vacuum packaging warehouse-in.

Compared with the prior art, the present invention is on the basis of traditional firewood bacon, by conventional machining process and modern section The bacon product of new generation that skill combines.This product mainly adopts low-temperature salting, multi-layer continuous fume smoking and vacuum packaging etc. first Enter processing technique, also in addition very big on the basis of the former firewood bacon improvement of its formula.Thus further reducing when pickling Between, increase product yield, reduce production cost and labor intensity, extend shelf life of products, improve product quality, with When remain the local flavor of former firewood bacon again.Whole product have golden yellow color, thoroughly red, red in oil in bright, body is dried, matter Ground is tight, well arranged, show condition is transparent, lean meat takes on a red color, delicious in taste, nutritious, shelf-life is up to 10 months with first-class Feature.After boiling, A sweety scent assails the nostrils, bright in colour, thus make one appetite increasing.It is eaten for a long time and can make one building body, macrobiosis benefit Longevity.

Specific embodiment：

Now the making step of low-temperature salting and multi-layer continuous fume smoking bacon is described in detail as follows.

The first step, raw pork preprocessing, water will be used through checking the qualified fresh raw pork of health to split after in bulk or strip Clean up, every piece weighs about 5 jin.Second step, low-temperature salting, by meat, salt than by 100:1.9～3.5 are prepared；Meat, wine ratio By 100：0.8～4 is prepared；Meat, Pericarpium Zanthoxyli are than by 100：0.1～1.2 is prepared；In the freezer for 3-6 DEG C for the temperature control In pickled.Concrete grammar is as follows：Clean, sanitary, qualified raw meat is put in wine, raw meat all drenches by wine, Drain.Then it is put on the surface of meat with Zanthoxyli Bungeani powder, be put on flesh noodles with hot salt (temperature is 32-38 DEG C).Finally it is loaded into Pickle cylinder to be pickled.Curing process is the key point of whole manufacturing process.Joint should be put down face when pickling, surface to Under, flesh noodles upwards, block pattern row pattern successively, topmost downwards, upwards, temperature control, at 3-6 DEG C, relies on Sal to surface for one layer of flesh noodles Osmosiss carry out low-temperature salting.Salting period is 5 days about.Meat to be stirred daily, so that pickling during pickling Pickling water that meat penetrates soaks a period of time, and this is to guarantee the quality, pickle the key of ripening.3rd step, air-dries.Maturation will be pickled Meat is air-dried, and air-dry time is 24 hours about.4th step, multi-layer continuous fume smoking.Meat after air-drying is proceeded to multilamellar continuous Smokehouse carries out sootiness, and the temperature of smokehouse should control below 40 DEG C, and smoke fumigating time is 30 days about.Using the continuous cigarette of multilamellar Smoked purpose is that the flue gas making smokehouse makes full use of, thus increasing the yield of product, saves production cost.5th step, dedusting, Quality inspection.The good meat of sootiness is taken out from smokehouse, first cleaning is attached to the flue dust on its surface, then carries out quality testing.Product matter Amount must reach SB/T10294 1998, GB2730 2005 standard.6th step, vacuum packaging.The bacon checking qualified is entered Row vacuum packaging warehouse-in.It is to extend shelf life of products using vacuum-packed purpose, general room temperature was up to more than 10 months.More than It is exactly the whole manufacturing process of low-temperature salting and multi-layer continuous fume smoking bacon.

Because this processing method is pickled using low temperature chamber, multi-layer continuous fume smoking, expand production scale, reduce and produce into Basis and labor intensity, technology maturation, reliable product quality.Greatly develop cured meat product processing industry, will develop to pig-breeding industry Bring fabulous prospect,, to solving surplus rural labor force, developing rural economy, increasing farmers' income etc. has important showing for this Sincere justice.Meanwhile, to the living standard improving numerous people, carry forward outstanding cooking culture etc. and have profound historical significance.

Claims (1)

1. a kind of bacon low-temperature salting and multi-layer continuous fume smoking method it is characterised in that：Its course of processing is：(1) raw pork Preprocessing, is cut into qualified, clean, sanitary meat after block or strip and is cleaned up with water；(2) low-temperature salting, meat, salt ratio are pressed 100:1.9～3.5 are prepared；Meat, wine are than by 100:0.8～4 is prepared, and meat, Pericarpium Zanthoxyli are than by 100:0.1～1.2 is carried out Prepare, pickled in temperature control is for 3-6 DEG C of freezer, meat was pickled maturation for 5 days by salting period；(3) air-dry, will salt down Make ripe meat to carry out 24 hours air-drying；(4) multi-layer continuous fume smoking, the meat after air-drying proceeds to multi-layer continuous fume smoking room and carries out cigarette Smoked, the temperature control of smokehouse below 40 DEG C, smoke fumigating time 30 days, obtain final product firewood bacon；(5) dedusting, quality inspection, by smoked Meat takes out from smokehouse, and first cleaning is attached to the flue dust on its surface, then carries out quality testing, product quality must reach SB/ T10294 1998, GB2730 2005 standard；(6) it is vacuum-packed, qualified firewood bacon is carried out vacuum packaging warehouse-in.