CN106578997A - Preparation method of smoked pig's feet - Google Patents
Preparation method of smoked pig's feet Download PDFInfo
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- CN106578997A CN106578997A CN201611178066.5A CN201611178066A CN106578997A CN 106578997 A CN106578997 A CN 106578997A CN 201611178066 A CN201611178066 A CN 201611178066A CN 106578997 A CN106578997 A CN 106578997A
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- Prior art keywords
- sus domestica
- parts
- ungula sus
- smoked
- preparation
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000779 smoke Substances 0.000 claims abstract description 36
- 238000005554 pickling Methods 0.000 claims abstract description 18
- 239000011347 resin Substances 0.000 claims abstract description 18
- 229920005989 resin Polymers 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 239000002023 wood Substances 0.000 claims abstract description 6
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000003546 flue gas Substances 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000006228 supernatant Substances 0.000 claims abstract description 5
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 52
- 239000003463 adsorbent Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 12
- 230000000391 smoking effect Effects 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 238000002224 dissection Methods 0.000 claims description 8
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 235000015076 Shorea robusta Nutrition 0.000 claims description 6
- 238000009833 condensation Methods 0.000 claims description 6
- 230000005494 condensation Effects 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 235000019640 taste Nutrition 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 235000006468 Thea sinensis Nutrition 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 150000008163 sugars Chemical class 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 244000061176 Nicotiana tabacum Species 0.000 claims description 2
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 238000010521 absorption reaction Methods 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 4
- 238000000197 pyrolysis Methods 0.000 abstract description 3
- 238000003958 fumigation Methods 0.000 abstract 2
- 238000001179 sorption measurement Methods 0.000 abstract 2
- 235000009024 Ceanothus sanguineus Nutrition 0.000 abstract 1
- 240000007049 Juglans regia Species 0.000 abstract 1
- 235000009496 Juglans regia Nutrition 0.000 abstract 1
- 240000003553 Leptospermum scoparium Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 210000004209 hair Anatomy 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 230000003068 static effect Effects 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
- 235000020234 walnut Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 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 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000019504 cigarettes Nutrition 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 241000282898 Sus scrofa Species 0.000 description 3
- TXVHTIQJNYSSKO-UHFFFAOYSA-N benzo[e]pyrene Chemical class C1=CC=C2C3=CC=CC=C3C3=CC=CC4=CC=C1C2=C34 TXVHTIQJNYSSKO-UHFFFAOYSA-N 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- DQEPMTIXHXSFOR-UHFFFAOYSA-N benzo[a]pyrene diol epoxide I Chemical compound C1=C2C(C3OC3C(C3O)O)=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 DQEPMTIXHXSFOR-UHFFFAOYSA-N 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 231100000357 carcinogen Toxicity 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 210000000003 hoof Anatomy 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010064912 Malignant transformation Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- DDBQMRHLXNECKQ-UHFFFAOYSA-N ac1l47ie Chemical compound C1=CC=C2C=CC3=C(C4=C(C(O)=C5O)O4)C5=CC4=CC=C1C2=C43 DDBQMRHLXNECKQ-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 210000002821 alveolar epithelial cell Anatomy 0.000 description 1
- 150000004945 aromatic hydrocarbons Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000036212 malign transformation Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 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
The invention discloses a preparation method of smoked pig's feet. The preparation method comprises the steps of mixing tea tree wood, applewood and walnut shell, pulverizing to acquire a mixed fumigation material, heating the mixed fumigation material to 250-400 DEG C to conduct destructive distillation for 30-60 minutes, collecting the flue gas generated by the destructive distillation, condensing and placing the flue gas in a static condition, collecting condensate solution supernatant to acquire crude smoke solution, using XAD-4 macro-porous adsorption resin to conduct adsorption and analysis treatment to acquire a fine smoke solution, removing pig feet hairs, washing and adding the pig feet in pickling liquid for pickling for 2-4 hours under the microwave power of 200-300W and the temperature of 40-60 DEG C to acquire pickled pig feet, smearing vegetable oil on the pickled pig feet, firstly drying under the temperature of 50-70 DEG C for 1-2 hours, then drying under the temperature of 75-85 DEG C for 2-4 hours, finally smearing the fine smoke solution on the pig feet once again, drying under the temperature of 50-75 DEG C for 40-80 minutes to acquire the smoked pig's feet.
Description
Technical field
The present invention relates to pig's feet product technical field, more particularly to a kind of preparation method for smoking Ungula Sus domestica.
Background technology
Ungula Sus domestica refers to the foot of pig and shank, containing more protein, fat and carbohydrate in Ungula Sus domestica, and contains
The beneficiating ingredient such as calcium, phosphorus, magnesium, ferrum and vitamin A, vitamin D, Vitamin E, vitamin K, especially containing abundant collagen egg
White matter, can prevent and treat the shrivelled corrugation of human skin, strengthen skin elasticity and toughness, and the growth to slow down aging and promotion child is sent out
Educate and all there is special meaning.
It is a kind of commonly used hog hoofs foods to smoke Ungula Sus domestica, but Ungula Sus domestica is smoked in high temperature and easily produced with baking process
It is raw that including the multiring aromatic hydrocarbon substance including benzopyrene, benzopyrene is high activity carcinogen, after which is digested and assimilated by human body, one
Enzymatic conversion in part meeting Jing livers, pneumonocyte is tens of kinds of metabolites, until forming a kind of referred to as 7,8- dihydroxy -9,10-
Epoxy benzo（a）Pyrene（BPDE）Material.BPDE is ultimate carcinogen, and it can be combined with DNA, causes the mutation of DNA, causes
Malignant transformation of cells.For these reasons, existing Ungula Sus domestica mostly security performance of smoking is not good, brings health to consumer hidden
Suffer from.
The content of the invention
For deficiencies of the prior art, the technical problem to be solved in the present invention is：Ungula Sus domestica is smoked for existing
Product benzopyrene content is higher, the not good problem of security performance, how to provide one kind and does not contain benzopyrenes material, unique flavor
The preparation method for smoking Ungula Sus domestica.
In order to solve above-mentioned technical problem, the present invention is adopted the following technical scheme that：A kind of preparation method for smoking Ungula Sus domestica, bag
Include following steps：
1）Camellia sinensis wood, applewood and Semen Caryae Cathayensis shell are taken according to 3 ~ 5:2~5:1 ~ 3 mass ratio mixing, and mixture is broken for into grain
Spend for 80 ~ 120 mesh sizes, obtain mixing smoked material；
2）By step 1）The smoked material of mixing is warming up to 30 ~ 60 min of dry distilling at 250 ~ 400 DEG C with the heating rate of 10 ~ 15 DEG C/min,
Collect dry distilling flue gas to stand through condensation, collect the condensed fluid supernatant, obtain rough smoke solution；
3）Using XAD-4 type macroporous adsorbent resins to step 2）The rough smoke solution is adsorbed and dissection process, and essence is obtained
Tobacco curing Fumeol；
4）To be put in pickling liquid pickled 2 ~ 4 under conditions of 200 ~ 300 W of microwave power, 40 ~ 60 DEG C after Ungula Sus domestica unhairing, cleaning
H, obtains pickling Ungula Sus domestica；Wherein, the Ungula Sus domestica and the mass volume ratio of pickling liquid are 1 g：100~200 mL；The pickling liquid
Component includes Sal, monosodium glutamate, taste increasing, fish juice, white sugar, Rhizoma Zingiberis Recenss, Herba Alii fistulosi, Bulbus Allii, Pericarpium Zanthoxyli, Fructus Capsici, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, step 3）
The refined smoke solution and water；
5）To step 4）Pickle, prior to 50 ~ 70 DEG C at be dried 1 ~ 2 h, at 75 ~ 85 DEG C be dried 2 ~
4 h, spray a step 3 again on most backward Ungula Sus domestica）The refined smoke solution for obtaining, is dried 40 ~ 80 min, system at 50 ~ 75 DEG C
Ungula Sus domestica is smoked described in obtaining.
Further, step 3）The macroporous adsorbent resin and the rough sootiness when being adsorbed using macroporous adsorbent resin
The mass volume ratio of liquid is 1 g：4~8 mL.
Further, step 3）When being parsed using macroporous adsorbent resin, adopt mass concentration for 70 ~ 80% ethanol water
Solution is 1 g with the mass volume ratio of the ethanol water as desorbed solution, the macroporous adsorbent resin：3 ~ 5 mL, parsing
Time is 3 ~ 5 h.
Further, step 3）Desorbed solution after middle collection dissection process, rotated evaporation reclaim ethanol, obtain refined sootiness
Liquid.
Further, the pickling liquid includes the component of following mass parts：70 ~ 85 parts of water, 5 ~ 8 portions of Sal, 2 ~ 4 portions of monosodium glutamates, 1
~ 2 parts of tastes increase, 2 ~ 3 portions of fish juices, 3 ~ 5 portions of white sugars, 5 ~ 10 portions of Rhizoma Zingiberis Recenss, 6 ~ 9 portions of Herba Alii fistulosis, 2 ~ 6 portions of Bulbus Alliis, 2 ~ 3 portions of Pericarpium Zanthoxylies, 4 ~ 7 parts
Fructus Capsici, 1 ~ 1.5 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.8 ~ 1.2 part of anise and 2 ~ 4 parts of refined smoke solutions.
Further, step 5）Described in refine smoke solution coating quality be the 1% ~ 2% of the Ungula Sus domestica quality.
Compared to existing technology, the invention has the advantages that：
1st, the present invention is made from Camellia sinensis wood, applewood and Semen Caryae Cathayensis shell on the basis of in Ungula Sus domestica, flavor substance is analyzed
To smoke material, volatilized to smoking flavor components in material by method for destructive distillation, and by way of condensation make flue gas cold
But flavor components therein are not lost, the present invention is also carried out pure by macroporous adsorbent resin to the smoke solution that dry distilling condensation is obtained
Change is processed, and the benzopyrenes material in rough smoke solution is removed, it is ensured that the benzopyrene content in the smoke solution is less than
Detection limit, it is more safe and reliable.
2nd, the method that the present invention adds cold drying using smoke solution, it is to avoid tradition is smoked in Ungula Sus domestica preparation process because adopting
High temperature sootiness and produce the weak point of a large amount of benzopyrenes materials.
3rd, the present invention smokes Ungula Sus domestica unique flavor, and giving off a strong fragrance is good to eat, and obtained Ungula Sus domestica of smoking is detected, as a result showing should
Smoke the benzopyrene content in Ungula Sus domestica and be below detection limit, presentation does not detect state, has a safety feature, will not be to consumer's band
Carry out healthy hidden danger.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment.The implementation case with the technology of the present invention is being
Under the premise of implemented, now provide detailed embodiment and specific operating process illustrate the present invention it is creative, but
Protection scope of the present invention is not limited to below example.
Embodiment 1：
A kind of preparation method for smoking Ungula Sus domestica, comprises the steps：
1）Camellia sinensis wood, applewood and Semen Caryae Cathayensis shell are taken according to 3:2:1 mass ratio mixing, and mixture is broken for into granularity for 80
Mesh size, obtains mixing smoked material；
2）By step 1）The smoked material of mixing is warming up to 30 min of dry distilling at 250 DEG C with the heating rate of 10 DEG C/min, collects dry distilling cigarette
Gas is stood through condensation, is collected the condensed fluid supernatant, is obtained rough smoke solution；
3）Using XAD-4 type macroporous adsorbent resins to step 2）The rough smoke solution is adsorbed and dissection process, is inhaled
When attached, the macroporous adsorbent resin and the mass volume ratio of the rough smoke solution are 1 g：4mL；When being parsed, using quality
Concentration be 70% ethanol water as desorbed solution, the mass volume ratio of the macroporous adsorbent resin and the ethanol water
For 1 g：3 mL, parsing time are 3 h；The desorbed solution after dissection process is collected, ethanol is reclaimed in rotated evaporation, obtain refined cigarette
Fumeol；
4）Pickled 2 h under conditions of 200 W of microwave power, 40 DEG C will be put in pickling liquid after Ungula Sus domestica unhairing, cleaning, salted down
Ungula Sus domestica processed；Wherein, the Ungula Sus domestica and the mass volume ratio of pickling liquid are 1 g：100 mL；The pickling liquid includes following mass parts
Component：70 parts of water, 5 portions of Sal, 2 portions of monosodium glutamates, 1 part of taste increase, 2 portions of fish juices, 3 portions of white sugars, 5 portions of Rhizoma Zingiberis Recenss, 6 portions of Herba Alii fistulosis, 2 parts big
Bulbus Allii, 2 parts of Pericarpium Zanthoxylies, 4 parts of Fructus Capsicis, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.8 part of anise and 2 parts of refined smoke solutions；
5）To step 4）Pickle, prior to 50 DEG C at be dried 1h, be dried 2h at 75 DEG C, most backward pig
Spray a step 3 on hoof again）The refined smoke solution for obtaining, is dried 40 min at 50 DEG C, is obtained and described smokes Ungula Sus domestica；It is described
The coating quality of refined smoke solution is the 1% of the Ungula Sus domestica quality.
The present invention smokes Ungula Sus domestica unique flavor, and giving off a strong fragrance is good to eat, and obtained Ungula Sus domestica of smoking is detected, as a result shows that this is smoked
Benzopyrene content in Ungula Sus domestica processed is below detection limit, and presentation does not detect state, has a safety feature, will not bring strong to consumer
Health hidden danger.
Embodiment 2：
A kind of preparation method for smoking Ungula Sus domestica, comprises the steps：
1）Camellia sinensis wood, applewood and Semen Caryae Cathayensis shell are taken according to 5:5:3 mass ratio mixing, and mixture is broken for into granularity is
120 mesh sizes, obtain mixing smoked material；
2）By step 1）The smoked material of mixing is warming up to 60 min of dry distilling at 400 DEG C with the heating rate of 15 DEG C/min, collects dry distilling cigarette
Gas is stood through condensation, is collected the condensed fluid supernatant, is obtained rough smoke solution；
3）Using XAD-4 type macroporous adsorbent resins to step 2）The rough smoke solution is adsorbed and dissection process, is inhaled
When attached, the macroporous adsorbent resin and the mass volume ratio of the rough smoke solution are 1 g：8mL；When being parsed, using quality
Concentration be 80% ethanol water as desorbed solution, the mass volume ratio of the macroporous adsorbent resin and the ethanol water
For 1 g：5 mL, parsing time are 5 h；The desorbed solution after dissection process is collected, ethanol is reclaimed in rotated evaporation, obtain refined cigarette
Fumeol；
4）Pickled 4 h under conditions of 300 W of microwave power, 60 DEG C will be put in pickling liquid after Ungula Sus domestica unhairing, cleaning, salted down
Ungula Sus domestica processed；Wherein, the Ungula Sus domestica and the mass volume ratio of pickling liquid are 1 g：200 mL；The pickling liquid includes following mass parts
Component：85 parts of water, 8 portions of Sal, 4 portions of monosodium glutamates, 2 parts of tastes increase, 3 portions of fish juices, 5 portions of white sugars, 10 portions of Rhizoma Zingiberis Recenss, 9 portions of Herba Alii fistulosis, 6 parts
Bulbus Allii, 3 parts of Pericarpium Zanthoxylies, 7 parts of Fructus Capsicis, 1.5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 1.2 parts of anises and 4 parts of refined smoke solutions；
5）To step 4）Pickle, prior to 70 DEG C at be dried 2 h, at 85 DEG C be dried 4 h, most backward
Spray a step 3 on Ungula Sus domestica again）The refined smoke solution for obtaining, is dried 80 min at 75 DEG C, is obtained and described smokes Ungula Sus domestica；Institute
The coating quality for stating refined smoke solution is the 2% of the Ungula Sus domestica quality.
The present invention smokes Ungula Sus domestica unique flavor, and giving off a strong fragrance is good to eat, and obtained Ungula Sus domestica of smoking is detected, as a result shows that this is smoked
Benzopyrene content in Ungula Sus domestica processed is below detection limit, and presentation does not detect state, has a safety feature, will not bring strong to consumer
Health hidden danger.
Finally illustrate, above example is only unrestricted to illustrate technical scheme, although with reference to compared with
Good embodiment has been described in detail to the present invention, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent, and without deviating from the objective and scope of technical solution of the present invention, which all should be covered at this
In the middle of the right of invention.
Claims (6)
1. a kind of preparation method for smoking Ungula Sus domestica, it is characterised in that comprise the steps：
1）Camellia sinensis wood, applewood and Semen Caryae Cathayensis shell are taken according to 3 ~ 5:2~5:1 ~ 3 mass ratio mixing, and mixture is broken for into grain
Spend for 80 ~ 120 mesh sizes, obtain mixing smoked material；
2）By step 1）The smoked material of mixing is warming up to 30 ~ 60 min of dry distilling at 250 ~ 400 DEG C with the heating rate of 10 ~ 15 DEG C/min,
Collect dry distilling flue gas to stand through condensation, collect the condensed fluid supernatant, obtain rough smoke solution；
3）Using XAD-4 type macroporous adsorbent resins to step 2）The rough smoke solution is adsorbed and dissection process, and essence is obtained
Tobacco curing Fumeol；
4）To be put in pickling liquid pickled 2 ~ 4 under conditions of 200 ~ 300 W of microwave power, 40 ~ 60 DEG C after Ungula Sus domestica unhairing, cleaning
H, obtains pickling Ungula Sus domestica；Wherein, the Ungula Sus domestica and the mass volume ratio of pickling liquid are 1 g：100~200 mL；The pickling liquid
Component includes Sal, monosodium glutamate, taste increasing, fish juice, white sugar, Rhizoma Zingiberis Recenss, Herba Alii fistulosi, Bulbus Allii, Pericarpium Zanthoxyli, Fructus Capsici, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, step 3）
The refined smoke solution and water；
5）To step 4）Pickle, prior to 50 ~ 70 DEG C at be dried 1 ~ 2 h, at 75 ~ 85 DEG C be dried 2 ~
4 h, spray a step 3 again on most backward Ungula Sus domestica）The refined smoke solution for obtaining, is dried 40 ~ 80 min, system at 50 ~ 75 DEG C
Ungula Sus domestica is smoked described in obtaining.
2. the preparation method of Ungula Sus domestica is smoked according to claim 1, it is characterised in that step 3）Entered using macroporous adsorbent resin
During row absorption, the macroporous adsorbent resin and the mass volume ratio of the rough smoke solution are 1 g：4~8 mL.
3. the preparation method of Ungula Sus domestica is smoked according to claim 1, it is characterised in that step 3）Entered using macroporous adsorbent resin
During row parsing, adopt mass concentration for 70 ~ 80% ethanol water as desorbed solution, the macroporous adsorbent resin and the second
The mass volume ratio of alcohol-water solution is 1 g：3 ~ 5 mL, parsing time are 3 ~ 5 h.
4. the preparation method of Ungula Sus domestica is smoked according to claim 1, it is characterised in that step 3）After middle collection dissection process
Desorbed solution, rotated evaporation reclaim ethanol, obtain refined smoke solution.
5. the preparation method of Ungula Sus domestica is smoked according to claim 1, it is characterised in that the pickling liquid includes following mass parts
Component：70 ~ 85 parts of water, 5 ~ 8 parts of Sal, 2 ~ 4 parts of monosodium glutamates, 1 ~ 2 part of taste increasing, 2 ~ 3 parts of fish juices, 3 ~ 5 parts of white sugars, 5 ~ 10 parts of lifes
Rhizoma Zingiberis Recens, 6 ~ 9 parts of Herba Alii fistulosis, 2 ~ 6 parts of Bulbus Alliis, 2 ~ 3 parts of Pericarpium Zanthoxylies, 4 ~ 7 parts of Fructus Capsicis, 1 ~ 1.5 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.8 ~ 1.2 part of anise and 2 ~ 4 parts of institutes
State refined smoke solution.
6. the preparation method of Ungula Sus domestica is smoked according to claim 1, it is characterised in that step 5）Described in refine smoke solution
Coating quality is the 1% ~ 2% of the Ungula Sus domestica quality.
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| CN107307318A (en) * | 2017-08-11 | 2017-11-03 | 安徽省启示录餐饮管理有限公司 | Smoke crackling Cold spiced duck and preparation method thereof after the roasting oil of one kind |
| CN107624860A (en) * | 2017-10-13 | 2018-01-26 | 江苏省中国科学院植物研究所 | It is a kind of to prepare the application of the method and smoke solution of smoke solution in bacon is prepared using walnut shell |
| CN110089662A (en) * | 2019-05-24 | 2019-08-06 | 贵州大学 | A kind of tea tree branch prepares the method and its application of smoke solution |
| CN110810492A (en) * | 2019-11-15 | 2020-02-21 | 渤海大学 | Preparation method of meat product smoking liquid |
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