CN106578974A - Hakka salted pork and preparation method of same - Google Patents
Hakka salted pork and preparation method of same Download PDFInfo
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- CN106578974A CN106578974A CN201611060751.8A CN201611060751A CN106578974A CN 106578974 A CN106578974 A CN 106578974A CN 201611060751 A CN201611060751 A CN 201611060751A CN 106578974 A CN106578974 A CN 106578974A
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Abstract
The invention provides Hakka salted pork and a preparation method of same. The Hakka salted pork is prepared with streaky pork as raw material and through the steps of pre-treating the streaky pork, smearing the streaky pork with wine, salting the streaky pork by seasonings, cutting the streaky pork, air-cooling and drying the pork, performing internal packaging, disinfecting and cooking the pork and performing external packaging. The Hakka salted pork has no chemical additives and has good quality and is long in storage time. The skin of the salted pork is bright and refreshing and the salted pork is delicious and tender, is fat but not greasy, can be eaten at any time and is convenient to take. The preparation method subverts prejudice in conventional processes and is very simple in operation, is free of natural air drying and can be carried out in all seasons. The method is high in productivity and allows large-scale industrial production.
Description
Technical field
The present invention relates to food-making technology field, and in particular to a kind of the Hakkas's bacon and preparation method thereof.
Background technology
China's conventional dry salts class meat products down mainly including ham, bacon, bacon, ferment sausage and dry breezed chicken, wind duck, wind goose etc.
Bird product, wherein Jinhua ham, Guangdong style sausage, steamed Nanjing duck cutlets are world-famous, their and skills theoretical to world's meat products processing
The development of art all produced material impact.But the too high salt content of dry marinated meat product not only limits its consumption pattern and consumption
Amount, and it is long the production cycle, unhygienic, edible the shortcomings of lack convenience, digestion time especially length, high cost, commercial form and lack
Limit its production quantity and the market competitiveness.With people's living standard continuous improvement and the attention to health, people are to food
Awareness of safety just progressively strengthen.So, low sodium, health, safely, quickly, the new skill of processing of instant, delicious pickle cured meat product
Art replaces the process technology of conventional dry marinated meat product imperative.
Conventional dry marinated meat product has problems：1. moisture is low, and salt content is higher：In refrigeration and preservation technique not
Flourishing past, conventional dry marinated meat product is typically reached and is prolonged by a large amount of using salt and the quick moisture for reducing product
The purpose of long preservation term.Therefore the universal salt content of conventional dry marinated meat product is very high, is higher by several times than the salt content of other food, such as
The salt content of ham is 6%～12%, and bacon, bacon, sausage etc. are general also 8% or so, and this not only affects the mouthfeel of product
And it is unfavorable to consumer health.Some medical researches show that long-term excessive edible salt can induce hypertension, heart disease, apoplexy
Etc. angiocardiopathy, and increase the burden of kidney.The daily ingestion of salinity of World Health Organization suggestion adult should less than 6g with
Reduce the risk that angiocardiopathy occurs.
2. cycle length, fat oxidation are serious：The conventional dry marinated meat product production cycle is typically long, such as ham from raw material to
Finished product about needs the time of 8～10 months, and external some hams even needed for 1～2 year, and bacon is also required to 1 month or so.
In long-term process of manufacture, product is exposed to air, therefore its fat oxidation is very serious.Medical findingses show,
Fat oxidation product can excessively induce various chronic diseases, be the main inducing of human senility and angiocardiopathy.Excessive oxygen
Change and not only harmful effect is produced to product colour, mouthfeel, quality and nutritive value etc., can also make product produce rancidity affects to disappear
The amount of expense and market prospects.Additionally, the so long production cycle not only needs to increase into original expansion storage capacity, and product quality
Also many unpredictable factors leading to social instability can be produced.
3. commercial form is few：In China, the sale form of some dry marinated meat products is substantially the original shape of raw material, such as
Dry-cured ham with the sale of whole leg form, is not suitable for family or mass consumption very much mostly.Due to the tall and big how dry butcher's meat system of salt content
Product can only be edible as condiment or the auxiliary material of other food processings, and the traditional ham product in Europe is mainly main with sliced ham
Commercial form, is easy to consumer, is worth us to use for reference.Domestic market less salt, leisure, the dry flavor meat that salts down of instant inner wrapping
Product is few, so as to limit its consumption pattern and consumption figure.Commercial form be less to production quantity and the market competitiveness again
A major challenge.
Although Chinese scholars start the development new trend for exploring dry marinated meat product, the measure with regard to less salt also goes out in succession
It is existing, but it is still few to develop the low Na prod consistent with traditional product taste flavor.Some common salt substitutes are also only limitted to base
Plinth conceptual phase, still defective in the application aspect of product, it is impossible to realize breakthrough development, whole dry marinated meat product industry is also
It is advanced slowly in exploration.Except this problem demanding prompt solution of low sodium, still there are many 'bottleneck' restrictions dry marinated meat product row
The development of industry, low sodium, segmentationization, the development in pluralism of prepared food are the pursuit convenience of modern people and the need of health diet
Ask, only grasp these latest development trends, the research that can just make dry marinated meat product is obtained with initiative and revolutionary
Meaning.
The preparation method of the Hakkas's bacon is a lot, and there are different ways different regions.All the time majority is all to winter
Just start the bacon that salts down, be primarily due to temperature height, the meat pickled is apt to deteriorate, so when being the gold of butcher's meat after annual Winter Solstice
Section.This just seriously limits the production of the Hakkas's bacon, while there is also the weak point that general dry marinated meat product is present.Therefore,
Researching and developing a kind of New Machining Technology replaces the process technology of traditional Hakka bacon or dry marinated meat product imperative.
The content of the invention
It is an object of the invention to provide a kind of the Hakkas's bacon and preparation method thereof, with pig streaky pork as raw material, Jing coating salts down
The operations such as system, air-cooled drying, sterilization curing are processed, and product does not contain any chemical addition agent, and quality better, storage time is long,
Pork skin light is tasty and refreshing, and delicious and fragrant taste is delicate, fertilizer and it is oiliness, can enjoy at any time, it is easy to carry.
To achieve these goals, the technical solution used in the present invention is as follows：
A kind of the Hakkas's bacon, with pig streaky pork as raw material, premenstrual process, wine profit, coating pickle, stripping and slicing, air-cooled drying, interior bag
Dress, sterilization curing, external packing are processed.
A kind of preparation method of the Hakkas's bacon, comprises the steps：
1) pre-treatment：By pig streaky pork, the tiny pig hair of pig skin surfaces is cleaned and rejected, be divided into quality to be 300～500g's
Strip, obtains pig streaky pork bar；
2) wine profit：Pig streaky pork bar surface is wiped one time with white wine；
3) coating is pickled：First coarse sea salt, star aniseed powder and zanthoxylum powder are pressed into 1:1:1 mass ratio is deployed and stir-fries, after cooling
It is even to be coated in pig streaky pork bar surface, pickle and taken out after 8～15h, unnecessary salinity is rinsed well with clear water, drain the water；
4) stripping and slicing：Pig streaky pork bar after pickling is cut into sheet；
5) it is air-cooled drying：Pig streaky pork after stripping and slicing is put into into air-cooled drying room, is air-dried to water content and is reduced 5wt%～8wt%；
6) inner packing：Vacuum sealed package will be carried out with retort pouch through air-cooled drying sheet pig streaky pork, obtain final product semi-finished product；
7) sterilization curing：Semi-finished product are carried out disinfection in the way of back-pressure cooling and sterilization and is cured；
8) external packing：Semi-finished product after sterilization curing are fitted in external packing, are got product.
According to above scheme, the alcoholic strength of the white wine is more than 50 °.
According to above scheme, 1～5 DEG C of the temperature pickled.
According to above scheme, the air-dried temperature is 10～15 DEG C, and the time is 8～15h.
According to above scheme, the temperature when sterilization is cured is 110～121 DEG C, pressure be 0.14～0.16MPa, when
Between be 15～20min.
At normal temperatures, the shelf-life is 30～60 days to product the Hakkas bacon of the present invention, in addition to decocting and eating, also can be garnished food
Fry, boil in a covered pot over a slow fire or boil face, powder etc..
The invention has the beneficial effects as follows：
(1) product of the present invention does not contain any chemical addition agent, and quality better, storage time is long, and the Hakkas's bacon is extended to greatest extent
Shelf-life, pork skin light is tasty and refreshing, and bacon is fresh fragrant delicate, fertilizer and it is oiliness, can enjoy at any time, it is easy to carry；
(2) present invention solves the low sodium of cured meat this governs the development problem demanding prompt solution of dry marinated meat product industry,
The development in pluralism of low sodium, segmentationization, prepared food is realized, the need for pursuing convenient and health diet of modern people are met
Ask, the research for making dry marinated meat product is obtained with initiative and revolutionary breakthrough；
(3) preparation method of the invention has overturned some traditional prejudice, operates very simple, it is not necessary to natural air drying, and one
The four seasons in year can do, very convenient with doing with eating when wanting to eat bacon at ordinary times, and production efficiency is high, can carry out large quantities of
Amount industrialized production.
Description of the drawings
Fig. 1 is the process flow diagram of the present invention.
Specific embodiment
Below in conjunction with the accompanying drawings technical scheme is illustrated with embodiment.
Embodiment 1, is shown in Fig. 1：
The present invention provides a kind of the Hakkas's bacon and preparation method thereof, comprises the steps：
1) pre-treatment：By pig streaky pork, the tiny pig hair of pig skin surfaces is cleaned and rejected, be divided into the strip that quality is 300g
Shape, obtains pig streaky pork bar；
2) wine profit：Pig streaky pork bar surface is wiped one time with 52 ° of white wine；
3) coating is pickled：First coarse sea salt, star aniseed powder and zanthoxylum powder are pressed into 1:1:1 mass ratio is deployed and stir-fries, after cooling
It is even to be coated in pig streaky pork bar surface, pickle for 4 DEG C and taken out after 9h, unnecessary salinity is rinsed well with clear water, drain the water；
4) stripping and slicing：Pig streaky pork bar after pickling is cut into the sheet of suitable size；
5) it is air-cooled drying：Pig streaky pork after stripping and slicing is put into into air-cooled drying room, 14h is air-dried at 11 DEG C, reduced to water content
7wt%；
6) inner packing：Vacuum sealed package will be carried out with retort pouch through air-cooled drying sheet pig streaky pork, obtain final product semi-finished product；
7) sterilization curing：By semi-finished product temperature be 115 DEG C, pressure be 0.15MPa under conditions of, by back-pressure cooling in the way of enter
Row disinfection simultaneously cures 18min；
8) external packing：Semi-finished product after sterilization curing are fitted in external packing, are got product.
Embodiment 2：
The present invention provides a kind of the Hakkas's bacon and preparation method thereof, comprises the steps：
1) pre-treatment：By pig streaky pork, the tiny pig hair of pig skin surfaces is cleaned and rejected, be divided into the strip that quality is 400g
Shape, obtains pig streaky pork bar；
2) wine profit：Pig streaky pork bar surface is wiped one time with 60 ° of white wine；
3) coating is pickled：First coarse sea salt, star aniseed powder and zanthoxylum powder are pressed into 1:1:1 mass ratio is deployed and stir-fries, after cooling
It is even to be coated in pig streaky pork bar surface, pickle for 2 DEG C and taken out after 13h, unnecessary salinity is rinsed well with clear water, drain the water；
4) stripping and slicing：Pig streaky pork bar after pickling is cut into the sheet of suitable size；
5) it is air-cooled drying：Pig streaky pork after stripping and slicing is put into into air-cooled drying room, 10h is air-dried at 14 DEG C, reduced to water content
6wt%；
6) inner packing：Vacuum sealed package will be carried out with retort pouch through air-cooled drying sheet pig streaky pork, obtain final product semi-finished product；
7) sterilization curing：By semi-finished product temperature be 110 DEG C, pressure be 0.16MPa under conditions of, by back-pressure cooling in the way of enter
Row disinfection simultaneously cures 17min；
8) external packing：Semi-finished product after sterilization curing are fitted in external packing, are got product.
Embodiment 3：
The present invention provides a kind of the Hakkas's bacon and preparation method thereof, comprises the steps：
1) pre-treatment：By pig streaky pork, the tiny pig hair of pig skin surfaces is cleaned and rejected, be divided into the strip that quality is 300g
Shape, obtains pig streaky pork bar；
2) wine profit：Pig streaky pork bar surface is wiped one time with 58 ° of white wine；
3) coating is pickled：First coarse sea salt, star aniseed powder and zanthoxylum powder are pressed into 1:1:1 mass ratio is deployed and stir-fries, after cooling
It is even to be coated in pig streaky pork bar surface, pickle for 3 DEG C and taken out after 12h, unnecessary salinity is rinsed well with clear water, drain the water；
4) stripping and slicing：Pig streaky pork bar after pickling is cut into the sheet of suitable size；
5) it is air-cooled drying：Pig streaky pork after stripping and slicing is put into into air-cooled drying room, 12h is air-dried at 11 DEG C, reduced to water content
5wt%；
6) inner packing：Vacuum sealed package will be carried out with retort pouch through air-cooled drying sheet pig streaky pork, obtain final product semi-finished product；
7) sterilization curing：By semi-finished product temperature be 121 DEG C, pressure be 0.14MPa under conditions of, by back-pressure cooling in the way of enter
Row disinfection simultaneously cures 16min；
8) external packing：Semi-finished product after sterilization curing are fitted in external packing, are got product.
Above example only to illustrative and not limiting technical scheme, although above-described embodiment enters to the present invention
Detailed description is gone, the person skilled of this area should be understood：The present invention can be modified or be replaced on an equal basis, but
Any modification and local without departing from spirit and scope of the invention is replaced and all should covered in scope of the presently claimed invention.
Claims (6)
1. a kind of the Hakkas's bacon, it is characterised in that with pig streaky pork as raw material, premenstrual process, wine profit, coating are pickled, stripping and slicing, wind
Cold drying, inner packing, sterilization curing, external packing are processed.
2. a kind of preparation method of the Hakkas's bacon, it is characterised in that comprise the steps：
1) pre-treatment：By pig streaky pork, the tiny pig hair of pig skin surfaces is cleaned and rejected, be divided into quality to be 300～500g's
Strip, obtains pig streaky pork bar；
2) wine profit：Pig streaky pork bar surface is wiped one time with white wine；
3) coating is pickled：First coarse sea salt, star aniseed powder and zanthoxylum powder are pressed into 1:1:1 mass ratio is deployed and stir-fries, after cooling
It is even to be coated in pig streaky pork bar surface, pickle and taken out after 8～15h, unnecessary salinity is rinsed well with clear water, drain the water；
4) stripping and slicing：Pig streaky pork bar after pickling is cut into sheet；
5) it is air-cooled drying：Pig streaky pork after stripping and slicing is put into into air-cooled drying room, is air-dried to water content and is reduced 5wt%～8wt%；
6) inner packing：Vacuum sealed package will be carried out with retort pouch through air-cooled drying sheet pig streaky pork, obtain final product semi-finished product；
7) sterilization curing：Semi-finished product are carried out disinfection in the way of back-pressure cooling and sterilization and is cured；
8) external packing：Semi-finished product after sterilization curing are fitted in external packing, are got product.
3. the preparation method of the Hakkas's bacon according to claim 2, it is characterised in that the alcoholic strength of the white wine is at 50 °
More than.
4. the preparation method of the Hakkas's bacon according to claim 2, it is characterised in that 1～5 DEG C of the temperature pickled.
5. the preparation method of the Hakkas's bacon according to claim 2, it is characterised in that the air-dried temperature is 10～15
DEG C, the time is 8～15h.
6. the preparation method of the Hakkas's bacon according to claim 2, it is characterised in that the temperature when sterilization is cured is
110～121 DEG C, pressure be 0.14～0.16MPa, the time be 15～20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611060751.8A CN106578974A (en) | 2016-11-24 | 2016-11-24 | Hakka salted pork and preparation method of same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611060751.8A CN106578974A (en) | 2016-11-24 | 2016-11-24 | Hakka salted pork and preparation method of same |
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| CN106578974A true CN106578974A (en) | 2017-04-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611060751.8A Pending CN106578974A (en) | 2016-11-24 | 2016-11-24 | Hakka salted pork and preparation method of same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897739A (en) * | 2017-11-29 | 2018-04-13 | 芜湖县石坝土鸡养殖有限公司 | A kind of production method of reed catkins chicken bacon product |
| CN109156739A (en) * | 2018-08-14 | 2019-01-08 | 浙江青莲食品股份有限公司 | A kind of shortening bacon and preparation method thereof |
| CN113892509A (en) * | 2021-11-16 | 2022-01-07 | 溆浦县龙潭天然食品有限公司 | Preserved meat cutting device with disinfection function |
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| CN103251069A (en) * | 2013-05-03 | 2013-08-21 | 华南理工大学 | Novel process for producing salted drumstick |
| CN103284203A (en) * | 2013-05-02 | 2013-09-11 | 安徽卫食园肉类食品有限公司 | Bacon preserving method |
| CN104872692A (en) * | 2015-04-24 | 2015-09-02 | 安徽卫食园肉类食品有限公司 | Preparation method of smoked and preserved meat |
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2016
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1663461A (en) * | 2005-03-07 | 2005-09-07 | 武汉康祥科技发展有限公司 | Method for producing low-salinity seasoning air-drying Wuchang fish |
| CN101199350A (en) * | 2006-12-16 | 2008-06-18 | 朱光荣 | Preparing method of Air-dry chicken using current year cock as raw material |
| CN101744310A (en) * | 2010-02-05 | 2010-06-23 | 金陵科技学院 | Preparation process of crystal bacon |
| CN103284203A (en) * | 2013-05-02 | 2013-09-11 | 安徽卫食园肉类食品有限公司 | Bacon preserving method |
| CN103251069A (en) * | 2013-05-03 | 2013-08-21 | 华南理工大学 | Novel process for producing salted drumstick |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897739A (en) * | 2017-11-29 | 2018-04-13 | 芜湖县石坝土鸡养殖有限公司 | A kind of production method of reed catkins chicken bacon product |
| CN109156739A (en) * | 2018-08-14 | 2019-01-08 | 浙江青莲食品股份有限公司 | A kind of shortening bacon and preparation method thereof |
| CN113892509A (en) * | 2021-11-16 | 2022-01-07 | 溆浦县龙潭天然食品有限公司 | Preserved meat cutting device with disinfection function |
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Application publication date: 20170426 |