CN106490127A - A kind of preservation method of cigarette smoked cured product - Google Patents
A kind of preservation method of cigarette smoked cured product Download PDFInfo
- Publication number
- CN106490127A CN106490127A CN201510567572.2A CN201510567572A CN106490127A CN 106490127 A CN106490127 A CN 106490127A CN 201510567572 A CN201510567572 A CN 201510567572A CN 106490127 A CN106490127 A CN 106490127A
- Authority
- CN
- China
- Prior art keywords
- cured product
- preservation method
- cigarette smoked
- smoked cured
- vacuum packaging
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Abstract
A kind of preservation method of cigarette smoked cured product, put in vacuum packaging a certain amount of high spirit (more than 50 degree) carry out fresh-keeping.
Description
Technical field
The present invention relates to meat preservation, specifically a kind of preservation method of cigarette smoked cured product..
Background technology
Cigarette smoked cured product is that our people likes a kind of edible food, summer sausage, hunan smoked pork with leeks 8.00, sootiness
Pressed salted duck is well-known already both at home and abroad, but cured product is fresh-keeping relatively difficult, fresh-keeping more with vacuum packaging at present,
Also useful cured product fresh-keeping liquid, which has the disadvantage natrium nitrosum to be relied on, but natrium nitrosum is a kind of carcinogenic substance
Matter, harmful after eating.
Content of the invention
The invention aims to providing a kind of preservation method of cigarette smoked cured product, this preservation method, with height
Degree white wine replaces natrium nitrosum.Therefore, this preservation method is without negative interaction, safe to the human body.
A kind of preservation method of cigarette smoked cured product of the present invention, puts high spirit (more than 50 degree) in vacuum packaging,
Bacon, the weight ratio of high spirit are 100: 2-3.
High spirit (more than 50 degree) is put in described vacuum packaging, and bacon, the weight ratio of high spirit are
100∶2-3.The cigarette smoked cured product for processing is put in vacuum packaging, then it is white toward in vacuum packaging to put height
Wine (more than 50 degree), its bacon, the weight ratio of high spirit are 100: 2-3, finally pumping sealing.
It is an advantage of the invention that：1st, cigarette smoked cured product is fresh, does not go mouldy, does not become sour, never degenerates；2nd, no
Rely on natrium nitrosum.
Specific embodiment
The cigarette smoked cured product for processing is put in vacuum packaging, then (50 degree of high spirit is put toward in vacuum packaging
More than), its bacon, the weight ratio of high spirit are 100: 2-3, finally pumping sealing.
Claims (1)
1. a kind of preservation method of cigarette smoked cured product, puts high spirit (more than 50 degree) in vacuum packaging, and which is cured
Meat, the weight ratio of high spirit are 100: 2-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510567572.2A CN106490127A (en) | 2015-09-08 | 2015-09-08 | A kind of preservation method of cigarette smoked cured product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510567572.2A CN106490127A (en) | 2015-09-08 | 2015-09-08 | A kind of preservation method of cigarette smoked cured product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106490127A true CN106490127A (en) | 2017-03-15 |
Family
ID=58287122
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510567572.2A Withdrawn CN106490127A (en) | 2015-09-08 | 2015-09-08 | A kind of preservation method of cigarette smoked cured product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106490127A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181883A (en) * | 1997-11-11 | 1998-05-20 | 王照会 | Preservatizing method of red dates |
| CN1568718A (en) * | 2004-05-12 | 2005-01-26 | 李秀营 | Fresh keeping technology for golden-silk jujube |
| CN101904516A (en) * | 2010-07-05 | 2010-12-08 | 陆超 | Rapid processing method of smoked and dried products |
| CN103734247A (en) * | 2013-12-02 | 2014-04-23 | 吴宗祥 | Cured meat preservative storage process |
| CN104286911A (en) * | 2014-10-02 | 2015-01-21 | 滕元妹 | Preparation method of Miao health-preservation oil-sealed salted meat |
-
2015
- 2015-09-08 CN CN201510567572.2A patent/CN106490127A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181883A (en) * | 1997-11-11 | 1998-05-20 | 王照会 | Preservatizing method of red dates |
| CN1568718A (en) * | 2004-05-12 | 2005-01-26 | 李秀营 | Fresh keeping technology for golden-silk jujube |
| CN101904516A (en) * | 2010-07-05 | 2010-12-08 | 陆超 | Rapid processing method of smoked and dried products |
| CN103734247A (en) * | 2013-12-02 | 2014-04-23 | 吴宗祥 | Cured meat preservative storage process |
| CN104286911A (en) * | 2014-10-02 | 2015-01-21 | 滕元妹 | Preparation method of Miao health-preservation oil-sealed salted meat |
Non-Patent Citations (1)
| Title |
|---|
| 张孔海: "《食品加工技术》", 28 February 2014, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ohimain et al. | The effect of probiotic and prebiotic feed supplementation on chicken health and gut microflora: a review | |
| CA2814760C (en) | A process for processing animal protein product into cooked, sliced form | |
| TW200507765A (en) | Food with enhanced smoke flavor | |
| CN106490127A (en) | A kind of preservation method of cigarette smoked cured product | |
| CN102754844A (en) | Method for tenderizing venison at ultrahigh pressure | |
| CN104013021A (en) | Crisp fried pork and production method thereof | |
| CN103202491A (en) | Rabbit meat product | |
| CN105146557B (en) | The preparation method and product of instant giant salamander liver | |
| CN104286137A (en) | Preserved meat freshness keeping method | |
| CN103892341A (en) | Seafood sausage | |
| JP2019535294A5 (en) | ||
| CN104664409A (en) | Making method of braised beef in clear soup | |
| CN106509698A (en) | Making method of smoked spanish mackerel | |
| CN107660773A (en) | A kind of cure of fermented sausage | |
| CN108338318A (en) | The processing technology of kidney tonifying congee | |
| Piras et al. | Shelf life of fresh air packaged and precooked vacuum packaged quails | |
| Choi et al. | Effects of cooling water treatment with ionized calcium on calcium content and quality of fresh chicken meat in poultry slaughtering process | |
| AU2018353875B2 (en) | Methods of flavoring collagen casings | |
| PH22016000550Y1 (en) | Canned food product from chevon (pounded chevon-braised goat meat in coconut milk and spices) | |
| MX2015010189A (en) | Method for preserving meat products. | |
| CN107279758A (en) | A kind of beef apricot jerk | |
| PH22019050248U1 (en) | Split-dried slipmouth fishes treated with Kamias (Averrhoa Bilimbi) and Lipote (Sizygium Curranii) concentrate | |
| CN106306001A (en) | Longan preservative | |
| PH22014000660Y1 (en) | Process of making fish tocino | |
| Naveen Kumar | Quality studies of novel chicken sausage incorporated with paneer and oats |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170315 |