CN106562243A - Health-care greengage-flavor instant bacon and making method thereof - Google Patents
Health-care greengage-flavor instant bacon and making method thereof Download PDFInfo
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- CN106562243A CN106562243A CN201610921039.6A CN201610921039A CN106562243A CN 106562243 A CN106562243 A CN 106562243A CN 201610921039 A CN201610921039 A CN 201610921039A CN 106562243 A CN106562243 A CN 106562243A
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- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 1
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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
The invention belongs to the field of meat product processing and discloses health-care greengage-flavor instant bacon and a making method thereof. According to the bacon, livestock meat is used as a main raw material, concentrated greengage bittern is used as a main auxiliary material, and sugar, white sprit, soy sauce, seed powder of Chinese prickly ash, ground black pepper and chilli powder are used for cooperation. The making method mainly comprises the following steps: shaping of raw meat, impregnation with greengage bittern, flavoring, pickling, drying, cooking, packaging and sterilization. By adding the natural alkaline substance, greengage bittern, into the greengage-flavor bacon, the product is rich in active components and mineral substances such as organic acid, flavonoids, etc., and has various health-care functions of resisting oxidation, reducing uric acid, clearing the intestinal tract, preventing cardiovascular diseases and the like. The making method is simple. The product has rich greengage flavor, is sour and tasty, has proper salinity, is fat but not greasy, is convenient to eat, and has high safety and long shelf life.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon and preparation method thereof.
Background technology
Bacon belongs to butcher's meat, refers to that meat passes through again the meat productss obtained by baking (or being exposed to the sun under daylight) after pickling,
Due to typically being pickled in lunar calendar twelfth month, therefore claim " bacon ".
The effects such as obtained bacon of processing has appetizing cold relieving, helps digestion, but its long the production cycle, production period receive season gas
Waiting affects obvious.At present, to be mostly fresh pork salted for the bacon on market, and not through ripening, vacuum packaging is edible to be
Need through culinary art.Additionally, with the improvement of people's living standards and the enhancing of health care consciousness, meat system of the exploitation with health
Product will win more consumers and like, but cured meat product functionalization is more delayed in China's development.
Greengage bittern is the salting liquid of the Armeniaca mume Sieb. course of processing, containing substantial amounts of organic acid, flavone etc. in the greengage bittern of correlational study surface
Active component and mineral, with plurality of health care functions such as reduction uric acid, Weight-reducing and lipid-lowering, cleaning intestinal, prevention of cardiovascular diseases.
Because greengage bittern salinity is high, the factors such as recovery and utilization technology difficulty is big are added, its exploitation value is ignored by numerous Armeniaca mume Sieb. processing enterprises
Value, it is directly toppled over, and has both caused the waste of resource, and ecological environment is worked the mischief.
Patent 200510027067.5,200510027068.X, 200510027064.1 and 200510027065.6 are distinguished
Chinese cabbage, prunus mume (sieb.) sieb.et zucc. juice Fructus Cucumidis sativi, prunus mume (sieb.) sieb.et zucc. juice Radix Raphani and salted vegetable with plum taste are pickled using greengage bittern production, greengage bittern is mainly used and is replaced Sal to plant
Property food materials carry out pickling processing.The application for a patent for invention of Application No. CN201410437625.4 discloses a kind of preparation of bacon
Method, increased the extraction process for pickling dispensing in the course of processing of bacon, effectively improve the absorbance of dispensing, improve bacon
Color.But product is not through ripening, need when eating through culinary art, it is impossible to directly eat.
The application for a patent for invention of Application No. CN 201510948582.0 disclose a kind of bacon for having a medicinal effects plus
Work method and bacon, the method is mainly is smoked on smoking technique from cypress branch and Robinia pseudoacacia L. branch or wood, is given bacon and is stopped
The medicinal effects of blood, but do not prevent bacon contamination carcinogen, with unsurmountable shortcoming.
Number of patent application discloses a kind of making side of tea fragrance preserved meat for the application for a patent for invention of CN 201510935484.3
Method, the method mixes Herba Cymbopogonis Citrari, Folium camelliae assamicae, lignum cinnamomi camphorae etc., adds water and boils prepared cure, develops a kind of suitable hyperlipidemia, height
Blood pressure chronic diseases patient and old man the eat, bacon with tea smell.
But there is presently no, greengage bittern to be used for the report of cured meat product production.
The content of the invention
In order to overcome the part of shortcoming and defect present in prior art, the primary and foremost purpose of the present invention is to provide a kind of guarantor
The manufacture method of strong type prunus mume (sieb.) sieb.et zucc. perfume convenient bacon.
Another object of the present invention is to provide health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon obtained in a kind of above-mentioned manufacture method.The guarantor
Natural alkaline matter is added in strong type prunus mume (sieb.) sieb.et zucc. perfume convenient bacon --- greengage bittern, with antioxidation, reduce uric acid, lowering blood-fat and reducing weight, clear
Reason intestinal, the plurality of health care functions such as prevention of cardiovascular disease, obtained bacon unique flavor and can directly eat.
The purpose of the present invention is achieved through the following technical solutions：
A kind of health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon, it is characterised in that：The bacon is that, with poultry meat as primary raw material, concentration greengage bittern is
Major auxiliary burden, is equipped with the sugar for accounting for poultry meat gross mass 4-8%, accounts for the Chinese liquor of poultry meat gross mass 0.5-1.5%, accounts for poultry meat gross mass 1-
1.5% soy sauce, accounts for the Zanthoxyli Bungeani powder of poultry meat gross mass 0.5-1.0%, accounts for the black pepper of poultry meat gross mass 0.5-1.5%, accounts for
The Fructus Capsici powder of poultry meat gross mass 0-1.5%.
The poultry meat is Carnis Sus domestica, beef or Carnis caprae seu ovis, is the meat of abdominal part or leg, and the weight of its fat meat accounts for monoblock meat weight
20%-30%.
The concentration greengage bittern is that the juice separated out under the osmotic pressure of Sal in Armeniaca mume Sieb. curing process is carried out into secondary vacuum
What concentrating and desalinating was obtained, its salinity is 25-37%, and acidity is 10-15%.The secondary vacuum concentration is referred to through first
It is secondary it is concentrated in vacuo separate out after more Sal, separate Sal and supernatant, supernatant is proceeded concentrated in vacuo, so both may be used
To continue concentrating and desalinating, the relative amount of Sal is reduced, the Sal that precipitation can be reduced again takes away organic acid and Flavonoid substances,
Increased the bioactive ingredients such as organic acid and Flavonoid substances that last gained is concentrated in greengage bittern.
The alcoholic strength of the Chinese liquor is 52 °.
The manufacture method of above-mentioned health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon, according to following steps：
(1) preparation of raw meat：By raw material poultry meat scraping dirt, the bar shaped cleaned, be cut into long 30cm, width 2-4cm；
(2) impregnate：By the raw meat for cutting concentration greengage bittern immersion 10-20min, temperature is controlled for 2-10 DEG C；
(3) seasoning：By the raw meat for having impregnated, put together with sugar, Chinese liquor, soy sauce, Zanthoxyli Bungeani powder, black pepper and Fructus Capsici powder
In entering vacuum tumbler, the tumbling 2h at 2-10 DEG C stirs to all dispensings with raw meat；
(4) pickle：12-24h is pickled under the conditions of the good raw meat of seasoning is placed on into 0-4 DEG C；
(5) it is dried：The cinnamon frame that step (4) gained is pickled, in temperature 55-65 DEG C and the environment of humidity 25-30%
In be dried, be down to mass fraction below 25% to product moisture；
(6) steaming and decocting：The dried meat of step (5) gained is put in steamer with boiling water steaming and decocting 30-35min, ripening is obtained
Bacon；
(7) toast：Step (6) gained ripening bacon is toasted into 1h at 70 DEG C；
(8) packaging and sterilization：By the bacon after baking it is packaged and sterilization after, obtain final product health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon.
Step (2) immersion is that concentration greengage bittern was flooded into raw meat at least 1cm.
The section of above-mentioned prunus mume (sieb.) sieb.et zucc. odor type bacon or cut it is instant after fritter, or coordinate with other food materials stir-fry after eat.
Hinge structure of the present invention, has the following advantages and beneficial effect：
(1) the prunus mume (sieb.) sieb.et zucc. perfume bacon delicious meat that the present invention makes, unique flavor, with special prunus mume (sieb.) sieb.et zucc. fragrance, acid is refreshing good to eat, salty
It is light moderate, fertilizer and it is oiliness.
(2) the obtained prunus mume (sieb.) sieb.et zucc. perfume bacon of the present invention, with the addition of natural alkaline matter in the course of processing --- greengage bittern, containing having in a large number
Machine acid, sugar, aminoacid, trace element, vitamin, flavone isoreactivity composition, with promoting the production of body fluid to quench thirst, purification blood, cleaning intestinal
The plurality of health care functions such as road, prevention of cardiovascular disease.
(3) the obtained prunus mume (sieb.) sieb.et zucc. perfume bacon of the present invention through dipping, tumbling, pickle, be dried, steaming and decocting, the process such as baking, before packaging
Sterilized afterwards, safety, health, consumer is easy to carry, can be instant.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention not limited to this.
Embodiment 1
The health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon of the present embodiment, is that, with Carnis Sus domestica as primary raw material, concentration greengage bittern is major auxiliary burden, is matched somebody with somebody
To account for the sugar of Carnis Sus domestica gross mass 5%, the Chinese liquor (52 °) of Carnis Sus domestica gross mass 0.5% is accounted for, account for the soy sauce of Carnis Sus domestica gross mass 1%, account for pig
The Zanthoxyli Bungeani powder of meat gross mass 0.5%, accounts for the black pepper of Carnis Sus domestica gross mass 0.5%.
The manufacture method of above-mentioned health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon, specifically including the steps：
(1) preparation of raw meat：The meat of pig abdominal part or leg is taken, the weight of wherein fat meat accounts for whole Carnis Sus domestica weight
30%；By raw meat scraping dirt, the bar shaped cleaned, be cut into long 30cm, width 2-4cm；
(2) impregnate：By the raw meat for cutting concentrate greengage bittern (the concentration greengage bittern be by Armeniaca mume Sieb. curing process in Sal
Osmotic pressure under separate out juice carry out what secondary vacuum concentrating and desalinating was obtained, its salinity be 25%, acidity be 12%) soak
Bubble 10min, controls temperature for 2-10 DEG C；The consumption of greengage bittern must flood raw meat at least 1cm during immersion；
(3) seasoning：By the raw meat for having impregnated, put together with sugar, Chinese liquor, soy sauce, Zanthoxyli Bungeani powder, black pepper and Fructus Capsici powder
In entering vacuum tumbler, the tumbling 2h at 2-10 DEG C stirs to all dispensings with raw meat；
(4) pickle：24h is pickled under the conditions of the good raw meat of seasoning is placed on into 0-4 DEG C；
(5) it is dried：The cinnamon frame that step (4) gained is pickled, is carried out in the environment of temperature 60 C and humidity 25%
It is dried, mass fraction is down to below 25% to product moisture；
(6) steaming and decocting：The dried meat of step (5) gained is put in steamer with boiling water steaming and decocting 30min, ripening is obtained cured
Meat；
(7) toast：Step (6) gained ripening bacon is toasted into 1h at 70 DEG C；
(8) packaging and sterilization：By the bacon after baking it is packaged and sterilization after, obtain final product health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon.
Embodiment 2
The health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon of the present embodiment, is that, with beef as primary raw material, concentration greengage bittern is major auxiliary burden, is matched somebody with somebody
To account for the sugar of beef gross mass 6%, the Chinese liquor (52 °) of beef gross mass 1% is accounted for, account for the soy sauce of beef gross mass 1.5%, account for cattle
The Zanthoxyli Bungeani powder of meat gross mass 0.8%, the black pepper for accounting for beef gross mass 1.5% and the Fructus Capsici powder for accounting for beef gross mass 0.5%.
The manufacture method of above-mentioned health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon, specifically including the steps：
(1) preparation of raw meat：The meat of cattle abdominal part or leg is taken, the weight of wherein fat meat accounts for whole beef weight
20%；By raw meat scraping dirt, the bar shaped cleaned, be cut into long 30cm, width 2-4cm；
(2) impregnate：By the raw meat for cutting concentrate greengage bittern (the concentration greengage bittern be by Armeniaca mume Sieb. curing process in Sal
Osmotic pressure under separate out juice carry out what secondary vacuum concentrating and desalinating was obtained, its salinity be 30%, acidity be 10%) soak
Bubble 15min, controls temperature for 2-10 DEG C；The consumption of greengage bittern must flood raw meat at least 1cm during immersion；
(3) seasoning：By the raw meat for having impregnated, put together with sugar, Chinese liquor, soy sauce, Zanthoxyli Bungeani powder, black pepper and Fructus Capsici powder
In entering vacuum tumbler, the tumbling 2h at 2-10 DEG C stirs to all dispensings with raw meat；
(4) pickle：18h is pickled under the conditions of the good raw meat of seasoning is placed on into 0-4 DEG C；
(5) it is dried：The cinnamon frame that step (4) gained is pickled, is carried out in the environment of temperature 60 C and humidity 25%
It is dried, mass fraction is down to below 25% to product moisture；
(6) steaming and decocting：The dried meat of step (5) gained is put in steamer with boiling water steaming and decocting 35min, ripening is obtained cured
Meat；
(7) toast：Step (6) gained ripening bacon is toasted into 1h at 70 DEG C；
(8) packaging and sterilization：By the bacon after baking it is packaged and sterilization after, obtain final product health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon.
Embodiment 3
The health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon of the present embodiment, is that, with Carnis caprae seu ovis as primary raw material, concentration greengage bittern is major auxiliary burden, is matched somebody with somebody
To account for the sugar of Carnis caprae seu ovis gross mass 7%, the Chinese liquor (52 °) of Carnis caprae seu ovis gross mass 1.5% is accounted for, account for the soy sauce of Carnis caprae seu ovis gross mass 1.5%, accounted for
The Zanthoxyli Bungeani powder of Carnis caprae seu ovis gross mass 1%, the black pepper for accounting for Carnis caprae seu ovis gross mass 0.5% and the Fructus Capsici powder for accounting for Carnis caprae seu ovis gross mass 1.5%.
The manufacture method of above-mentioned health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon, specifically including the steps：
(1) preparation of raw meat：The meat of sheep abdominal part or leg is taken, the weight of wherein fat meat accounts for whole Carnis caprae seu ovis weight
20%；By raw meat scraping dirt, the bar shaped cleaned, be cut into long 30cm, width 2-4cm；
(2) impregnate：By the raw meat for cutting concentrate greengage bittern (the concentration greengage bittern be by Armeniaca mume Sieb. curing process in Sal
Osmotic pressure under separate out juice carry out what secondary vacuum concentrating and desalinating was obtained, its salinity be 37%, acidity be 15%) soak
Bubble 15min, controls temperature for 2-10 DEG C；The consumption of greengage bittern must flood raw meat at least 1cm during immersion；
(3) seasoning：By the raw meat for having impregnated, put together with sugar, Chinese liquor, soy sauce, Zanthoxyli Bungeani powder, black pepper and Fructus Capsici powder
In entering vacuum tumbler, the tumbling 2h at 2-10 DEG C stirs to all dispensings with raw meat；
(4) pickle：12h is pickled under the conditions of the good raw meat of seasoning is placed on into 0-4 DEG C；
(5) it is dried：The cinnamon frame that step (4) gained is pickled, is carried out in the environment of temperature 60 C and humidity 25%
It is dried, mass fraction is down to below 25% to product moisture；
(6) steaming and decocting：The dried meat of step (5) gained is put in steamer with boiling water steaming and decocting 40min, ripening is obtained cured
Meat；
(7) toast：Step (6) gained ripening bacon is toasted into 1h at 70 DEG C；
(8) packaging and sterilization：By the bacon after baking it is packaged and sterilization after, obtain final product health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon.
Embodiment 4：
Embodiment 1-3 gained health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon and commercially available common bacon are done into physical and chemical index detection, according to
The regulation of GB2730-2005, detects to the physical and chemical index of bacon of the present invention and commercially available common bacon, the results are shown in Table 1.
The physical and chemical index of embodiment 1-3 of table 1 gained bacon and commercially available common bacon
As can be seen from Table 1, the bacon for being produced using step of the present invention will not produce the cause produced in bacon smoking process
Cancer material benzopyrene, and nitrite is not detected by, its peroxide number (peroxide within the scope of national standard
Value≤0.5g/100g), meet Standardization Administration of China's issue《Pickle cured meat product sanitary standard》.Additionally, prunus mume (sieb.) sieb.et zucc.
Add greengage bittern in halogen bacon preparation process, the total acid content of its product is apparently higher than market bacon.
Embodiment 5：
15 are selected to evaluating the meat products experienced syndic (professional people for being mainly engaged in processed meat products research and development
Member) composition subjective appreciation group, mouthfeel to embodiment 1-3 gained health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon and commercially available common bacon and into
Color is given a mark, and per part 10 points are amounted to, and 1～2 for poor, 3-4 be it is poor, 5～6 be it is general, 7～8 be it is preferable, more than 9 be on
Good, 10 is full marks.Bacon is opened packaging relief group member and is tasted, and is all gargled with pure water before the next sample of trial test.Institute
With subjective appreciation numerical value in, a best result and one minimum point are removed respectively, average.As a result it is as shown in table 2：
The mouthfeel and quality scoring of embodiment 1-3 of table 2 gained bacon and commercially available common bacon
As can be seen from Table 2, the production technology for providing according to the present invention and the bacon of formula production, are ensureing bacon quality
While, its mouthfeel, quality are very good.
Incorporate greengage bittern in bacon by the method processing of the present invention, obtained product fertilizer and it is oiliness, sour refreshing good to eat.Because of prunus mume (sieb.) sieb.et zucc.
Organic acid is rich in halogen, with extremely strong antioxidant activity, product is given, uric acid, cleaning intestinal, prevention of cardiovascular disease is reduced
The effects such as.
Above-described embodiment is the present invention preferably embodiment, but embodiments of the present invention not by above-described embodiment
Limit, other any spirit without departing from the present invention and the change, modification, replacement made under principle, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (6)
1. a kind of health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon, it is characterised in that：The bacon is with poultry meat as primary raw material, based on concentration greengage bittern
Adjuvant is wanted, the sugar for accounting for poultry meat gross mass 4-8% is equipped with, the Chinese liquor of poultry meat gross mass 0.5-1.5% is accounted for, poultry meat gross mass 1- is accounted for
1.5% soy sauce, accounts for the Zanthoxyli Bungeani powder of poultry meat gross mass 0.5-1.0%, accounts for the black pepper of poultry meat gross mass 0.5-1.5%, accounts for
The Fructus Capsici powder of poultry meat gross mass 0-1.5%.
2. a kind of health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon according to claim 1, it is characterised in that：The poultry meat is Carnis Sus domestica, cattle
Meat or Carnis caprae seu ovis, are the meat of abdominal part or leg, and the weight of its fat meat accounts for the 20%-30% of monoblock meat weight.
3. a kind of health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon according to claim 1, it is characterised in that：The concentration greengage bittern is by green grass or young crops
The juice separated out under the osmotic pressure of Sal in prunus mume (sieb.) sieb.et zucc. curing process carries out what secondary vacuum concentrating and desalinating was obtained, and its salinity is
25-37%, acidity is 10-15%.
4. a kind of health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon according to claim 1, it is characterised in that：The alcoholic strength of the Chinese liquor is
52°。
5. the manufacture method of a kind of health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon according to claim 1, it is characterised in that according to following
Step：
(1) preparation of raw meat：By raw material poultry meat scraping dirt, the bar shaped cleaned, be cut into long 30cm, width 2-4cm；
(2) impregnate：By the raw meat for cutting concentration greengage bittern immersion 10-20min, temperature is controlled for 2-10 DEG C；
(3) seasoning：By the raw meat for having impregnated, it is put into together with sugar, Chinese liquor, soy sauce, Zanthoxyli Bungeani powder, black pepper and Fructus Capsici powder true
In empty tumbler, the tumbling 2h at 2-10 DEG C stirs to all dispensings with raw meat；
(4) pickle：12-24h is pickled under the conditions of the good raw meat of seasoning is placed on into 0-4 DEG C；
(5) it is dried：The cinnamon frame that step (4) gained is pickled, enters in the environment of temperature 55-65 DEG C and humidity 25-30%
Row drying, mass fraction is down to below 25% to product moisture；
(6) steaming and decocting：The dried meat of step (5) gained is put in steamer with boiling water steaming and decocting 30-35min, ripening bacon is obtained；
(7) toast：Step (6) gained ripening bacon is toasted into 1h at 70 DEG C；
(8) packaging and sterilization：By the bacon after baking it is packaged and sterilization after, obtain final product health prunus mume (sieb.) sieb.et zucc. perfume convenient bacon.
6. manufacture method according to claim 5, it is characterised in that：Step (2) immersion is to flood concentration greengage bittern
Cross raw meat at least 1cm.
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| CN108029975A (en) * | 2017-11-23 | 2018-05-15 | 秭归县屈姑食品有限公司 | A kind of instant orange peel bacon and preparation method thereof |
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Application publication date: 20170419 |