CN106720189A - A kind of bacon product preservation process - Google Patents
A kind of bacon product preservation process Download PDFInfo
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- CN106720189A CN106720189A CN201611124737.XA CN201611124737A CN106720189A CN 106720189 A CN106720189 A CN 106720189A CN 201611124737 A CN201611124737 A CN 201611124737A CN 106720189 A CN106720189 A CN 106720189A
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- bacon
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- acid value
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of bacon product preservation process, mainly solve bacon production process in be subject to seasonal restrictions, unstable product quality the problems such as and a kind of disclosed new antistaling process；Its technological process：(1) cured meat product fermentation strain is screened, and sets up bacon fermentation condition；(2) species of enzyme, consumption and enzymatic hydrolysis condition are determined；(3) bacon production process acid value is analyzed, the change of peroxide value selects antioxidant；(4) Edible coatings are prepared and technology for coating is set up, with microorganism, acid value, peroxide value and TBA values as index, with different compound edible film shitosans, converted starch, soybean protein isolate and addition nisin or nisin, enhanced anti-corrosion and antioxidant effect.Using the different technology for coating such as dipping and spraying, anti-corrosion effect treatment is carried out to product.The technological operation is simple, effect is significant.
Description
The present invention relates to a kind of preparation method of food, a kind of bacon product preservation process is exactly disclosed.
Several processes such as the processing of bacon is pre-processed including raw meat, pickled, being dehydrated, preservation maturation, it is China's tradition
Outstanding representative in meat products, originates from the Tang Dynasty, and the main place of production is Guangdong, Sichuan, Yunnan, Hunan, the Yellow River Yangtze river basin.China
Process technology with long pickle cured meat product processing history and exquisiteness, also has numerous traditional bacon kinds, such as Zhejiang
Jinhua ham, the Xuanwei ham in Yunnan and steamed Nanjing duck cutlets etc., their development to world's meat product processing technology and processing Theory
It is made that outstanding contribution.Suining sausage is also one of wherein outstanding representative, is the traditional food that Suining has region feature,
Reputation full Soviet Union, Shandong, Henan, Anhui surrounding area.Product uses pig back leg lean meat with fresh very lean pork, helps with various rare Chinese herbal medicines.
Unique flavor, fresh perfume (or spice) attacks people, and salty comfortable mouth makes us enjoying endless aftertastes.
Suining sausage is similar with other cured meat products, and it, using a kind of food obtained in fermentation technique, is in nature or people to be
Under the conditions of industry control system, using the fermentation of microorganism, producing has flavour, color and luster and quality.Traditional cured meat product
Because the production cycle is long, pollution microbes chance is more, is very restricted production and processing.The many local characteristic bacon of China
Most of product is spontaneous fermentation, and product quality is difficult to ensure that industrialized production is restricted, it is difficult to form scale.Current state
Interior research emphasis seek to carry out the excellent starter culture of seed selection with Modern microbiological breeding technique, complete the excellent micro- life of fermentation
The separation of thing, screening and the preparation of industrialization of leavening, using the method and comprehensively of the excellent microbe leaven of artificial infection
Quality certification system improves quality, local flavor, feature, edible safety and the storability of fermentation meat product.How to ensure
Accelerate to pickle process on the basis of its peculiar taste, solve production be subject to seasonal restrictions, unstable product quality the problems such as be in recent years
Carry out the emphasis that many scholars fall over each other research.
A kind of bacon product preservation process, mainly solve bacon production process in be subject to seasonal restrictions, unstable product quality
The problems such as and a kind of disclosed new antistaling process；Its technological process：
(1) cured meat product fermentation strain is screened, and sets up bacon fermentation condition
Physical and chemical parameter with product special flavour and correlation as index, from local name spy meat-spontaneous fermentation Suining sausage in
Separate, screen and identification lactic acid bacteria strains, as fermented bacterium after mixed culture, ferment under manual control.With fermentation temperature,
Fermentation time, zymogenic inoculum concentration, salt content etc. are factor, with local flavor, color and luster, acid value, pH value as index, optimize bacon
Fermentation parameter
(2) species of enzyme, consumption and enzymatic hydrolysis condition are determined
With texture, local flavor, color and luster etc. as index, papain, pancreatic lipase, calcium activation egg are added in curing process
The enzyme preparations such as white enzyme, pronase, determine the enzymolysis process condition such as enzyme concentration, enzymolysis time and hydrolysis temperature.
(3) bacon production process acid value is analyzed, the change of peroxide value selects antioxidant
The change of acid value, peroxide value and TBA values, sets up corresponding kinetic model in analysis bacon storage, uses
In the selection for instructing fermentation and holding conditions.
The different antioxidant (TBHQ, natural flavor extract, Tea Polyphenols, soya-bean polypeptides) of selection, with acid value and mistake
Oxidant is index, optimizes the formula of antioxidant.
(4) Edible coatings are prepared and technology for coating is set up
With microorganism, acid value, peroxide value and TBA values as index, with different compound edible film shitosans, become
Property starch, soybean protein isolate and addition nisin or nisin, enhanced anti-corrosion and antioxidant effect.Using
The different technology for coating such as dipping and spraying, influence of the research coating method to product antiseptic effect.
The craft feature is with innovation：
(1) strain is screened as artificial fermenting agent from the local traditional bacon in Suining, given birth to by the way of artificial fermentation
Bacon is produced, modernization, the standardization of bacon processing is realized；
(2) Controlled-enzymatic Hydrolysis technology is combined during the fermentation, shortens the cycle of bacon processing, improve local flavor, improve quality
And its stability；
(3) the depot of bacon is improved using compelx coating technology.
Major technique, economic indicator and the social and economic benefits to be reached.
(1) the key technical indexes
1. bacon product physical and chemical index meets country or industry relevant criterion, and acid value, peroxide value are less than national standard
20%.After storage six months, the acid value and peroxide value of product rise above 20%；
2. bacon storage period normal temperature is issued to more than 12 months；
3. bacon local flavor is consistent with the product that traditional handicraft makes.
(2) economic benefit
Traditional bacon production cycle is long, and processing is limited by season and weather, and product quality is difficult to control to.Opened using this project
The key technology traditional cured meat product of processing of hair, with short production cycle, product special flavour is good, steady quality, easily realize it is modern
The features such as changing control, therefore after the completion of the project, the scientific and technological content of traditional bacon, improve product quality can be increased, while can save again
About the energy, reduces cost, greatly shorten the production cycle, than traditional handicraft process product have more the market competitiveness.
(3) social benefit
Suining sausage is one of traditional cured product processed of China, and by implementing the project, the bacon local flavor of gained is better than biography
System handicraft product, with short production cycle, shelf life is long, to improving local meat deep processing level, improves farmers' income, promotes society
Harmonious development, there is important realistic meaning.
Referring to accompanying drawing, Fig. 1 is Technology Roadmap of the invention；
Fig. 2 is process chart of the invention；
Below in conjunction with the accompanying drawings and specific embodiment, technical characteristic of the invention is described further.
Embodiment, (1) with the physical and chemical parameter of product special flavour and correlation as index, from the spy's meat-spontaneous fermentation of local name
Separated in the sausage of Suining, screened and identification lactic acid bacteria strains, as fermented bacterium after mixed culture, fermented under manual control.
It is finger with local flavor, color and luster, acid value, pH value with fermentation temperature, fermentation time, zymogenic inoculum concentration, salt content etc. as factor
Mark, optimizes the fermentation parameter of bacon
(2) with texture, local flavor, color and luster etc. as index, papain, pancreatic lipase, calcium are added in curing process sharp
The enzyme preparations such as living protein enzyme, pronase, determine the enzymolysis process condition such as enzyme concentration, enzymolysis time and hydrolysis temperature.
(3) change of acid value, peroxide value and TBA values in bacon storage is analyzed, corresponding kinetic model is set up,
Selection for instructing fermentation and holding conditions.
The different antioxidant (TBHQ, natural flavor extract, Tea Polyphenols, soya-bean polypeptides) of selection, with acid value and mistake
Oxidant is index, optimizes the formula of antioxidant.
(4) it is poly- with different compound edible film shells with microorganism, acid value, peroxide value and TBA values as index
Sugar, converted starch, soybean protein isolate and addition nisin or nisin, enhanced anti-corrosion and anti-oxidant effect
Really.
Claims (1)
1. a kind of bacon product preservation process, mainly solves to be subject to seasonal restrictions in bacon production process, unstable product quality etc.
Problem and a kind of disclosed new antistaling process；Its technological process：
(1) cured meat product fermentation strain is screened, and sets up bacon fermentation condition
Physical and chemical parameter with product special flavour and correlation as index, from local name spy meat-spontaneous fermentation Suining sausage in separate,
Screening and identification lactic acid bacteria strains, as fermented bacterium after mixed culture, ferment under manual control.With fermentation temperature, fermentation
Time, zymogenic inoculum concentration, salt content etc. are factor, with local flavor, color and luster, acid value, pH value as index, optimize the hair of bacon
Ferment technique parameter；
(2) species of enzyme, consumption and enzymatic hydrolysis condition are determined
With texture, local flavor, color and luster etc. as index, papain, pancreatic lipase, calcium activator protein are added in curing process
The enzyme preparations such as enzyme, pronase, determine the enzymolysis process condition such as enzyme concentration, enzymolysis time and hydrolysis temperature；
(3) bacon production process acid value is analyzed, the change of peroxide value selects antioxidant
The change of acid value, peroxide value and TBA values, sets up corresponding kinetic model, for referring in analysis bacon storage
Lead fermentation and the selection of holding conditions；
Selection different antioxidant TBHQ, natural flavor extract, Tea Polyphenols, soya-bean polypeptides, with acid value and peroxide agent
It is index, optimizes the formula of antioxidant；
(4) Edible coatings are prepared and technology for coating is set up
With microorganism, acid value, peroxide value and TBA values as index, formed sediment with different compound edible film shitosans, denaturation
Powder, soybean protein isolate and addition nisin or nisin, enhanced anti-corrosion and antioxidant effect, using dipping
With the different technology for coating, research influence of the coating method to product antiseptic effect such as spraying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611124737.XA CN106720189A (en) | 2016-12-08 | 2016-12-08 | A kind of bacon product preservation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611124737.XA CN106720189A (en) | 2016-12-08 | 2016-12-08 | A kind of bacon product preservation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720189A true CN106720189A (en) | 2017-05-31 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611124737.XA Pending CN106720189A (en) | 2016-12-08 | 2016-12-08 | A kind of bacon product preservation process |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114699A (en) * | 2017-06-02 | 2017-09-01 | 合肥岭牧农产品有限公司 | A kind of mould proof method for salting of bacon |
| CN107549289A (en) * | 2017-07-20 | 2018-01-09 | 通化师范学院 | A kind of Chinese herbal medicine preservative of the Salvelinus malma flesh of fish and application thereof |
-
2016
- 2016-12-08 CN CN201611124737.XA patent/CN106720189A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114699A (en) * | 2017-06-02 | 2017-09-01 | 合肥岭牧农产品有限公司 | A kind of mould proof method for salting of bacon |
| CN107549289A (en) * | 2017-07-20 | 2018-01-09 | 通化师范学院 | A kind of Chinese herbal medicine preservative of the Salvelinus malma flesh of fish and application thereof |
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Application publication date: 20170531 |