CN106722327A - Without carcinogenic healthy bacon and its processing method - Google Patents
Without carcinogenic healthy bacon and its processing method Download PDFInfo
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- CN106722327A CN106722327A CN201710050200.1A CN201710050200A CN106722327A CN 106722327 A CN106722327 A CN 106722327A CN 201710050200 A CN201710050200 A CN 201710050200A CN 106722327 A CN106722327 A CN 106722327A
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Abstract
The invention discloses one kind without carcinogenic healthy bacon and its processing method, the processing method is comprised the following steps：(1) clean, split；(2) pickle；(3) toast；(4) sootiness；(5) fried, seasoning, obtains without carcinogenic healthy bacon.The present invention is toasted without carcinogenic healthy bacon by special process, then by short time sootiness, and the aromatic strongly fragrant, color of the leather of bacon fat of production is pitch-dark, yellowish pink is dark red, delicious flavour, healthy and safe to human body non-carcinogenesis without BaP.
Description
Technical field
The present invention relates to meat product processing technology field, and in particular to one kind is without carcinogenic healthy bacon and its processing method.
Background technology
Bacon is usually that meat pickle , Jing Liao shine (traditional handicraft) or baking sootiness processing is obtained with strong cigarette
The meat products of southerly breeze taste.Because it is more in the processing of Chinese lunar calendar twelfth month, therefore named bacon.Bacon has long processing and eats in China
History, the preparation method that many documents and materials describe bacon.Latter stage in the Northern Wei Dynasty, Jia Si Total existed《It is equally celebrated for their achievements to want art》Just it is described, Christian era
Before sixth century, the Huanghe valley generally makes five tastes bacon.According to written by year Meng senior statesman《Record Tokyo Menghua》Record, sweat capital
Above oneself has bacon to sell for diet shop and street pedlar.Qing Dynasty Yuan Mei's《Sui Yuan foods are single》, also central bay cured meat and fish etc. have been carried out detailed
Description.
Sootiness is one of Main Means of meat products processing, many meat products such as Western-style Meat such as bowel lavage, ham, training
Root, traditional famous-eat day moral of China occupies smoked chicken, Beijing smoked pork head meat, ditch outer leaf smoked chicken, Xinjiang fumed horse flesh etc. and is both needed to by sootiness.
The bacon smoked, it is the same outside and inside, it is cooked and cuts into slices, transparent shinny, bright in colour, saturating red, taste mellowness of tasting in Huang, fertilizer is not
Greasy mouth, thin not get stuck between the teeth, not only unique flavor, and with appetizing, cold removing, the function such as help digestion.The history of sootiness can be traced back to
The mankind start the epoch with fire.Meat eliminates the smell of mutton or other off-flavors in some meat products by sootiness；It is sterilized and
Antioxidation, extension Tibetan phase and shelf life；Film is formed in food surface, prevents moisture and grease excessive etc., therefore bacon
Product occupies very important status in China's traditional meat.
The problem that existing smoked bacon is present, such as process cycle is more long, be simply equipped hand-manipulated, be difficult to continuous metaplasia
Product, unstable product quality etc., wherein shortcoming the most prominent surely belongs to product table leather block scab, stiff problem, have a strong impact on product
Therefore many consumers of mouthfeel of product shy away to bacon, the development bottleneck as this product with national characteristics of bacon.And
Traditional sootiness cured meat product can produce the polycyclic aromatic hydrocarbons such as a certain amount of benzo flower after with wood chip sootiness, and with common smoke solution
Product after sootiness can remain a certain amount of formic acid, and BaP and formaldehyde have certain carcinogenicity, and health is constituted very
Big threat.Except this, the environmental pollution that a large amount of flue gases of traditional processing discharge are caused is also the big drawback of one.So research and development are a kind of
Traditional smoked flavor can be kept, but safety and Health, smoked bacon technique easy to operate, with low cost seem very intentional
Justice.
The content of the invention
For above shortcomings in the prior art, the technical problems to be solved by the invention are to provide one kind without carcinogenic
Healthy bacon and its processing method.
The present invention is achieved through the following technical solutions：
A kind of processing method without carcinogenic healthy bacon, comprises the following steps：
(1) the green meat water of 90-110 weight portions cleaned up, drained away the water, segmentation growth 15-25cm, width 5-
9cm, thickness are the strip of 1-3cm, obtain strip meat；
(2) by the salt of 2-8 weight portions, the white wine of 1-5 weight portions, the white granulated sugar of 1-5 weight portions, 0.2-2 weight portions
Zanthoxylum powder, 1-3 weight portions five-spice powder it is well mixed obtain preserved materials, by preserved materials uniform application in strip meat surface, then
It is overlayed layer by layer in pickling cylinder, is taken out after being placed 18-36 hour at -5~5 DEG C with 25-30 DEG C of water flushing, dried,
Obtain cured meat；
(3) by cured meat temperature be 45-105 DEG C, under conditions of relative humidity 45-55%, toast 2-9 hours, obtain
Drying meat；
(4) it is sootiness material with the husk of 40-140 weight portions, at 40-50 DEG C, will be dried under the conditions of relative humidity 45-55%
Biltong sootiness 24-72 hours, obtains bacon；
(5) bacon is cut into the sliced meat that 1-3cm long, width 1-3cm, thickness are 0.5-2.5cm, in 150-250 weight portions
Vegetable oil A in fried 2-10min at 120-180 DEG C, drain oily juice, cool down, then by the chilli powder of 1-5 weight portions, 5-15
The five-spice powder of vegetable oil B, 1-5 weight portion of part, the black sesame powder of 2-8 weight portions, the spice of 1-5 weight portions are well mixed and obtain
Flavoring, flavoring is mixed and stirred for uniformly, obtaining without carcinogenic healthy bacon with the sliced meat after cooling.
A kind of processing method without carcinogenic healthy bacon, comprises the following steps：
(1) the green meat water of 90-110 weight portions cleaned up, drained away the water, segmentation growth 15-25cm, width 5-
9cm, thickness are the strip of 1-3cm, obtain strip meat；
(2) by the salt of 2-8 weight portions, the white wine of 1-5 weight portions, the white granulated sugar of 1-5 weight portions, 0.2-2 weight portions
Zanthoxylum powder, 1-3 weight portions five-spice powder it is well mixed obtain preserved materials, by preserved materials uniform application in strip meat surface, then
It is overlayed layer by layer in pickling cylinder, is taken out after being placed 18-36 hour at -5~5 DEG C with 25-30 DEG C of water flushing, dried,
Obtain cured meat；
(3) by cured meat temperature be 95-105 DEG C, under conditions of relative humidity 45-55%, toast 5-15 minutes；Then
It is 45-55 DEG C in temperature, under conditions of relative humidity 45-55%, toasts 2-8 hours；Last is 95-105 DEG C in temperature, relatively
Under conditions of humidity 45-55%, toast 10-30 minutes, obtain drying meat；
(4) it is sootiness material with the husk of 40-140 weight portions, at 40-50 DEG C, will be dried under the conditions of relative humidity 45-55%
Biltong sootiness 24-72 hours, obtains bacon；
(5) bacon is cut into the sliced meat that 1-3cm long, width 1-3cm, thickness are 0.5-2.5cm, in 150-250 weight portions
Vegetable oil A in fried 2-10min at 120-180 DEG C, drain oily juice, cool down, then by the chilli powder of 1-5 weight portions, 5-15
The five-spice powder of vegetable oil B, 1-5 weight portion of part, the black sesame powder of 2-8 weight portions, the spice of 1-5 weight portions are well mixed and obtain
Flavoring, flavoring is mixed and stirred for uniformly, obtaining without carcinogenic healthy bacon with the sliced meat after cooling.
Preferably, the raw meat is the one kind in pork, chicken or duck.
Preferably, the vegetable oil A is peanut oil or corn oil.
It is further preferred that the vegetable oil A is peanut oil.
Preferably, described vegetable oil B is one or more in camellia oil, sesame oil, sunflower oil of mixture.
It is further preferred that the vegetable oil B is sesame oil.
Preferably, at least one in wheat shell, oat shell, buckwheat shell is also added with the sootiness material.
Preferably, the step (3) be by cured meat temperature be 98-102 DEG C, under conditions of relative humidity 48-52%,
Baking 8-12 minutes；Then it is 48-52 DEG C in temperature, under conditions of relative humidity 48-52%, toasts 3-7 hours；Finally in temperature
It is 98-102 DEG C to spend, and under conditions of relative humidity 48-52%, is toasted 18-22 minutes, obtains drying meat.
Present invention also offers one kind without carcinogenic healthy bacon, it is prepared from using above-mentioned processing method.
The present invention is toasted without carcinogenic healthy bacon by special process, enzyme activity of first going out in short-term at high temperature, and then low temperature promotees
Enter moisture discharge in meat, it is suppressed that the oxidation of fat in manufacturing process, final high temperature baking makes bacon carry out Maillard reaction increasing
With the local flavor of meat, then by short time sootiness, smoke fumigating time is reduced, the aromatic strongly fragrant, color of the leather of bacon fat of production is pitch-dark, yellowish pink dark
Red, delicious flavour, it is healthy and safe to human body non-carcinogenesis without BaP.
Specific embodiment
Each raw material introduction in embodiment：
Pork：Using the belt leather boneless meat at the black pig back of Huaihua.
Chicken：Using the chicken leg meat of boning of Wenchang, hainan chicken.
Duck：Using the chicken leg meat of boning of Beijing duck.
Vegetable oil A is peanut oil, and 5S Ballast conventions are spent using Shandong.
Vegetable oil B is sesame oil, the thousand pure sesame oil of standing grain board provided using Hefei Yan Zhuan edible oils Co., Ltd.
Husk, the husk provided using Heng Donghui Industrial Co., Ltd.s of Huizhou City, i.e. paddy epidermis.
Buckwheat shell, the buckwheat shell provided using Xichang City Qiong Chi Tea Industry Co., Ltd.
Wheat shell, the wheat shell provided using masses' oil and foodstuffs Co., Ltd of Henan Province.
Oat shell, the oat shell provided using Bengbu Jin Yuan bio tech ltd.
Salt, produced using Zhong Yan Shanghai City Salt Company plus iodinating and refining Cardia Salt.
White wine, the 53 degree of pure grain magma white wine provided using the beneficial Wine Co., Ltd in Guizhou eight.
White granulated sugar, the grand woods board white granulated sugar provided using Sichuan Hong Lin Food Co., Ltd.
Zanthoxylum powder, the fragrant dinner health board zanthoxylum powder provided using Yueling City Xin Yankang seasoned foods Co., Ltd.
Five-spice powder, the great emerging source board five-spice powder provided using Shandong Hong Xingyuan Food Co., Ltd.
Chilli powder, the chilli powder provided using Xinghua City Wei Ye Food Co., Ltd.
Black sesame powder, the black sesame powder provided using Xinghua City Lv Jia gardens Food Co., Ltd.
Spice, the good U.S.'s board white pepper powder of taste provided using the good tasteable Co., Ltd of upper seafood delights.
Charcoal, the smokeless charcoal provided using Lingshou county annals Tai Kuangchanpinjiagongchang.
Embodiment 1
Processing method without carcinogenic healthy bacon, comprises the following steps：
(1) the pork water of 100 weight portions cleaned up, drained away the water, 20cm, a width of 7cm, thickness are grown into segmentation
It is the strip of 2cm, obtains strip meat；
(2) by the salt of 5 weight portions, the white wine of 2.5 weight portions, the white granulated sugar of 3 weight portions, the zanthoxylum powder of 1 weight portion, 2
The five-spice powder of weight portion is well mixed to obtain preserved materials, by preserved materials uniform application in strip meat surface, then by its layer stackup
It is placed on to pickle in cylinder and stands 24 hours at 0 DEG C, take out and rinsed with 28 DEG C of water, dry, obtains cured meat；
(3) by cured meat temperature be 100 DEG C, relative humidity be 50% under conditions of, toast 10 minutes；Then in temperature
It is 50 DEG C, under conditions of relative humidity 50%, toasts 5 hours；Last is 100 DEG C in temperature, under conditions of relative humidity 50%,
Baking 20 minutes, obtains drying meat；
(4) it is sootiness material with the husk of 60 weight portions, at 45 DEG C, will drying meat sootiness 48 under the conditions of relative humidity 50%
Hour, obtain bacon；
(5) bacon is cut into a length of 2cm, a width of 1cm, thickness is the sliced meat of 1cm, in the vegetable oil A of 180 weight portions
Fried 3min at 150 DEG C, drains oily juice, cooling, then by the chilli powder of 3 weight portions, 10 parts of sesame oil, 3 weight portions five
Face powder, the black sesame powder of 6 weight portions, the white pepper powder of 3 weight portions are well mixed and obtain flavoring, by the meat after flavoring and cooling
Piece is mixed and stirred for uniformly, obtaining without carcinogenic healthy bacon.
Constant temperature baking described in step (3) can use the commercially available roasting plant for automatically controlling.
Sootiness described in step (4), smoke uses single smoke room, and the method for smoke is first to be ignited with a little charcoal,
Sootiness material is placed on charcoal again carry out burning product cigarette, and smog imported into bakery and carry out sootiness, enters in smog through piping
It is 300 mesh screen packs that aperture is installed at mouthful, intercepts the dust in smog.
Embodiment 2
The production method of bacon, comprises the following steps：
(1) the pork water of 100 weight portions cleaned up, drained away the water, 20cm, a width of 7cm, thickness are grown into segmentation
It is the strip of 2cm, obtains strip meat；
(2) by the salt of 5 weight portions, the white wine of 2.5 weight portions, the white granulated sugar of 3 weight portions, the zanthoxylum powder of 1 weight portion, 2
The five-spice powder of weight portion is well mixed to obtain preserved materials, by preserved materials uniform application in strip meat surface, then by its layer stackup
It is placed on to pickle in cylinder and stands 24 hours at 0 DEG C, take out and rinsed with 28 DEG C of water, dry, obtains cured meat；
(3) by cured meat temperature be 100 DEG C, relative humidity be 50% under conditions of, toast 5.5 hours, dried
Meat；
(4) it is sootiness material with the husk of 60 weight portions, at 45 DEG C, will drying meat sootiness 48 under the conditions of relative humidity 50%
Hour, obtain bacon；
(5) bacon is cut into a length of 2cm, a width of 1cm, thickness is the sliced meat of 1cm, in the vegetable oil A of 180 weight portions
Fried 3min at 150 DEG C, drains oily juice, cooling, then by the chilli powder of 3 weight portions, 10 parts of sesame oil, 3 weight portions five
Face powder, the black sesame powder of 6 weight portions, the white pepper powder of 3 weight portions are well mixed and obtain flavoring, by the meat after flavoring and cooling
Piece is mixed and stirred for uniformly, obtaining bacon.
Constant temperature baking described in step (3) can use the commercially available roasting plant for automatically controlling.
Sootiness described in step (4), smoke uses single smoke room, and the method for smoke is first to be ignited with a little charcoal,
Sootiness material is placed on charcoal again carry out burning product cigarette, and smog imported into bakery and carry out sootiness, enters in smog through piping
It is 300 mesh screen packs that aperture is installed at mouthful, intercepts the dust in smog.
Embodiment 3
The production method of bacon, comprises the following steps：
(1) the pork water of 100 weight portions cleaned up, drained away the water, 20cm, a width of 7cm, thickness are grown into segmentation
It is the strip of 2cm, obtains strip meat；
(2) by the salt of 5 weight portions, the white wine of 2.5 weight portions, the white granulated sugar of 3 weight portions, the zanthoxylum powder of 1 weight portion, 2
The five-spice powder of weight portion is well mixed to obtain preserved materials, by preserved materials uniform application in strip meat surface, then by its layer stackup
It is placed on to pickle in cylinder and stands 24 hours at 0 DEG C, take out and rinsed with 28 DEG C of water, dry, obtains cured meat；
(3) by cured meat temperature be 50 DEG C, relative humidity be 50% under conditions of, toast 5.5 hours, dried
Meat；
(4) it is sootiness material with the husk of 60 weight portions, at 45 DEG C, will drying meat sootiness 48 under the conditions of relative humidity 50%
Hour, obtain bacon；
(5) bacon is cut into a length of 2cm, a width of 1cm, thickness is the sliced meat of 1cm, in the vegetable oil A of 180 weight portions
Fried 3min at 150 DEG C, drains oily juice, cooling, then by the chilli powder of 3 weight portions, 10 parts of sesame oil, 3 weight portions five
Face powder, the black sesame powder of 6 weight portions, the white pepper powder of 3 weight portions are well mixed and obtain flavoring, by the meat after flavoring and cooling
Piece is mixed and stirred for uniformly, obtaining bacon.
Constant temperature baking described in step (3) can use the commercially available roasting plant for automatically controlling.
Sootiness described in step (4), smoke uses single smoke room, and the method for smoke is first to be ignited with a little charcoal,
Sootiness material is placed on charcoal again carry out burning product cigarette, and smog imported into bakery and carry out sootiness, enters in smog through piping
It is 300 mesh screen packs that aperture is installed at mouthful, intercepts the dust in smog.
Embodiment 4
The production method of bacon, comprises the following steps：
(1) the pork water of 100 weight portions cleaned up, drained away the water, 20cm, a width of 7cm, thickness are grown into segmentation
It is the strip of 2cm, obtains strip meat；
(2) by the salt of 5 weight portions, the white wine of 2.5 weight portions, the white granulated sugar of 3 weight portions, the zanthoxylum powder of 1 weight portion, 2
The five-spice powder of weight portion is well mixed to obtain preserved materials, by preserved materials uniform application in strip meat surface, then by its layer stackup
It is placed on to pickle in cylinder and stands 24 hours at 0 DEG C, take out and rinsed with 28 DEG C of water, dry, obtains cured meat；
(3) by cured meat temperature be 75 DEG C, relative humidity be 50% under conditions of, toast 5.5 hours, dried
Meat；
(4) it is sootiness material with the husk of 60 weight portions, at 45 DEG C, will drying meat sootiness 48 under the conditions of relative humidity 50%
Hour, obtain bacon；
(5) bacon is cut into a length of 2cm, a width of 1cm, thickness is the sliced meat of 1cm, in the vegetable oil A of 180 weight portions
Fried 3min at 150 DEG C, drains oily juice, cooling, then by the chilli powder of 3 weight portions, 10 parts of sesame oil, 3 weight portions five
Face powder, the black sesame powder of 6 weight portions, the white pepper powder of 3 weight portions are well mixed and obtain flavoring, by the meat after flavoring and cooling
Piece is mixed and stirred for uniformly, obtaining bacon.
Constant temperature baking described in step (3) can use the commercially available roasting plant for automatically controlling.
Sootiness described in step (4), smoke uses single smoke room, and the method for smoke is first to be ignited with a little charcoal,
Sootiness material is placed on charcoal again carry out burning product cigarette, and smog imported into bakery and carry out sootiness, enters in smog through piping
It is 300 mesh screen packs that aperture is installed at mouthful, intercepts the dust in smog.
Embodiment 5
The production method of bacon, comprises the following steps：
(1) the pork water of 100 weight portions cleaned up, drained away the water, 20cm, a width of 7cm, thickness are grown into segmentation
It is the strip of 2cm, obtains strip meat；
(2) by the salt of 5 weight portions, the white wine of 2.5 weight portions, the white granulated sugar of 3 weight portions, the zanthoxylum powder of 1 weight portion, 2
The five-spice powder of weight portion is well mixed to obtain preserved materials, by preserved materials uniform application in strip meat surface, then by its layer stackup
It is placed on to pickle in cylinder and stands 24 hours at 0 DEG C, take out and rinsed with 28 DEG C of water, dry, obtains cured meat；
(3) by cured meat temperature be 50 DEG C, relative humidity be 50% under conditions of, toast 5 hours；Then it is in temperature
100 DEG C, under conditions of relative humidity 50%, toast 30 minutes, obtain drying meat
(4) it is sootiness material with the husk of 60 weight portions, at 45 DEG C, will drying meat sootiness 48 under the conditions of relative humidity 50%
Hour, obtain bacon；
(5) bacon is cut into a length of 2cm, a width of 1cm, thickness is the sliced meat of 1cm, in the vegetable oil A of 180 weight portions
Fried 3min at 150 DEG C, drains oily juice, cooling, then by the chilli powder of 3 weight portions, 10 parts of sesame oil, 3 weight portions five
Face powder, the black sesame powder of 6 weight portions, the white pepper powder of 3 weight portions are well mixed and obtain flavoring, by the meat after flavoring and cooling
Piece is mixed and stirred for uniformly, obtaining bacon.
Constant temperature baking described in step (3) can use the commercially available roasting plant for automatically controlling.
Sootiness described in step (4), smoke uses single smoke room, and the method for smoke is first to be ignited with a little charcoal,
Sootiness material is placed on charcoal again carry out burning product cigarette, and smog imported into bakery and carry out sootiness, enters in smog through piping
It is 300 mesh screen packs that aperture is installed at mouthful, intercepts the dust in smog.
Embodiment 6
The production method of bacon, comprises the following steps：
(1) the pork water of 100 weight portions cleaned up, drained away the water, 20cm, a width of 7cm, thickness are grown into segmentation
It is the strip of 2cm, obtains strip meat；
(2) by the salt of 5 weight portions, the white wine of 2.5 weight portions, the white granulated sugar of 3 weight portions, the zanthoxylum powder of 1 weight portion, 2
The five-spice powder of weight portion is well mixed to obtain preserved materials, by preserved materials uniform application in strip meat surface, then by its layer stackup
It is placed on to pickle in cylinder and stands 24 hours at 0 DEG C, take out and rinsed with 28 DEG C of water, dry, obtains cured meat；
(3) by cured meat temperature be 100 DEG C, relative humidity be 50% under conditions of, toast 30 minutes；Then in temperature
It is 50 DEG C, under conditions of relative humidity 50%, toasts 5 hours, obtains drying meat
(4) it is sootiness material with the husk of 60 weight portions, at 45 DEG C, will drying meat sootiness 48 under the conditions of relative humidity 50%
Hour, obtain bacon；
(5) bacon is cut into a length of 2cm, a width of 1cm, thickness is the sliced meat of 1cm, in the vegetable oil A of 180 weight portions
Fried 3min at 150 DEG C, drains oily juice, cooling, then by the chilli powder of 3 weight portions, 10 parts of sesame oil, 3 weight portions five
Face powder, the black sesame powder of 6 weight portions, the white pepper powder of 3 weight portions are well mixed and obtain flavoring, by the meat after flavoring and cooling
Piece is mixed and stirred for uniformly, obtaining bacon.
Constant temperature baking described in step (3) can use the commercially available roasting plant for automatically controlling.
Sootiness described in step (4), smoke uses single smoke room, and the method for smoke is first to be ignited with a little charcoal,
Sootiness material is placed on charcoal again carry out burning product cigarette, and smog imported into bakery and carry out sootiness, enters in smog through piping
It is 300 mesh screen packs that aperture is installed at mouthful, intercepts the dust in smog.
Embodiment 7
Processing method without carcinogenic healthy bacon, comprises the following steps：
(1) the pork water of 100 weight portions cleaned up, drained away the water, 20cm, a width of 7cm, thickness are grown into segmentation
It is the strip of 2cm, obtains strip meat；
(2) by the salt of 5 weight portions, the white wine of 2.5 weight portions, the white granulated sugar of 3 weight portions, the zanthoxylum powder of 1 weight portion, 2
The five-spice powder of weight portion is well mixed to obtain preserved materials, by preserved materials uniform application in strip meat surface, then by its layer stackup
It is placed on to pickle in cylinder and stands 24 hours at 0 DEG C, take out and rinsed with 28 DEG C of water, dry, obtains cured meat；
(3) by cured meat temperature be 100 DEG C, relative humidity be 50% under conditions of, toast 10 minutes；Then in temperature
It is 50 DEG C, under conditions of relative humidity 50%, toasts 5 hours；Last is 100 DEG C in temperature, under conditions of relative humidity 50%,
Baking 20 minutes, obtains drying meat；
(4) with the sootiness material of 60 weight portions, at 45 DEG C, meat sootiness 48 hours will be dried under the conditions of relative humidity 50%,
Bacon is obtained, the sootiness material is well mixed and is obtained by 90wt% husks, 10wt% wheat shells；
(5) bacon is cut into a length of 2cm, a width of 1cm, thickness is the sliced meat of 1cm, in the vegetable oil A of 180 weight portions
Fried 3min at 150 DEG C, drains oily juice, cooling, then by the chilli powder of 3 weight portions, 10 parts of sesame oil, 3 weight portions five
Face powder, the black sesame powder of 6 weight portions, the white pepper powder of 3 weight portions are well mixed and obtain flavoring, by the meat after flavoring and cooling
Piece is mixed and stirred for uniformly, obtaining without carcinogenic healthy bacon.
Constant temperature baking described in step (3) can use the commercially available roasting plant for automatically controlling.
Sootiness described in step (4), smoke uses single smoke room, and the method for smoke is first to be ignited with a little charcoal,
Sootiness material is placed on charcoal again carry out burning product cigarette, and smog imported into bakery and carry out sootiness, enters in smog through piping
It is 300 mesh screen packs that aperture is installed at mouthful, intercepts the dust in smog.
Embodiment 8
Processing method without carcinogenic healthy bacon, comprises the following steps：
(1) the pork water of 100 weight portions cleaned up, drained away the water, 20cm, a width of 7cm, thickness are grown into segmentation
It is the strip of 2cm, obtains strip meat；
(2) by the salt of 5 weight portions, the white wine of 2.5 weight portions, the white granulated sugar of 3 weight portions, the zanthoxylum powder of 1 weight portion, 2
The five-spice powder of weight portion is well mixed to obtain preserved materials, by preserved materials uniform application in strip meat surface, then by its layer stackup
It is placed on to pickle in cylinder and stands 24 hours at 0 DEG C, take out and rinsed with 28 DEG C of water, dry, obtains cured meat；
(3) by cured meat temperature be 100 DEG C, relative humidity be 50% under conditions of, toast 10 minutes；Then in temperature
It is 50 DEG C, under conditions of relative humidity 50%, toasts 5 hours；Last is 100 DEG C in temperature, under conditions of relative humidity 50%,
Baking 20 minutes, obtains drying meat；
(4) with the sootiness material of 60 weight portions, at 45 DEG C, meat sootiness 48 hours will be dried under the conditions of relative humidity 50%,
Bacon is obtained, the sootiness material is well mixed and is obtained by 90wt% husks, 10wt% oat shells；
(5) bacon is cut into a length of 2cm, a width of 1cm, thickness is the sliced meat of 1cm, in the vegetable oil A of 180 weight portions
Fried 3min at 150 DEG C, drains oily juice, cooling, then by the chilli powder of 3 weight portions, 10 parts of sesame oil, 3 weight portions five
Face powder, the black sesame powder of 6 weight portions, the white pepper powder of 3 weight portions are well mixed and obtain flavoring, by the meat after flavoring and cooling
Piece is mixed and stirred for uniformly, obtaining without carcinogenic healthy bacon.
Constant temperature baking described in step (3) can use the commercially available roasting plant for automatically controlling.
Sootiness described in step (4), smoke uses single smoke room, and the method for smoke is first to be ignited with a little charcoal,
Sootiness material is placed on charcoal again carry out burning product cigarette, and smog imported into bakery and carry out sootiness, enters in smog through piping
It is 300 mesh screen packs that aperture is installed at mouthful, intercepts the dust in smog.
Embodiment 9
Processing method without carcinogenic healthy bacon, comprises the following steps：
(1) the pork water of 100 weight portions cleaned up, drained away the water, 20cm, a width of 7cm, thickness are grown into segmentation
It is the strip of 2cm, obtains strip meat；
(2) by the salt of 5 weight portions, the white wine of 2.5 weight portions, the white granulated sugar of 3 weight portions, the zanthoxylum powder of 1 weight portion, 2
The five-spice powder of weight portion is well mixed to obtain preserved materials, by preserved materials uniform application in strip meat surface, then by its layer stackup
It is placed on to pickle in cylinder and stands 24 hours at 0 DEG C, take out and rinsed with 28 DEG C of water, dry, obtains cured meat；
(3) by cured meat temperature be 100 DEG C, relative humidity be 50% under conditions of, toast 10 minutes；Then in temperature
It is 50 DEG C, under conditions of relative humidity 50%, toasts 5 hours；Last is 100 DEG C in temperature, under conditions of relative humidity 50%,
Baking 20 minutes, obtains drying meat；
(4) with the sootiness material of 60 weight portions, at 45 DEG C, meat sootiness 48 hours will be dried under the conditions of relative humidity 50%,
Bacon is obtained, the sootiness material is well mixed and is obtained by 90wt% husks, 10wt% buckwheat shells；
(5) bacon is cut into a length of 2cm, a width of 1cm, thickness is the sliced meat of 1cm, in the vegetable oil A of 180 weight portions
Fried 3min at 150 DEG C, drains oily juice, cooling, then by the chilli powder of 3 weight portions, 10 parts of sesame oil, 3 weight portions five
Face powder, the black sesame powder of 6 weight portions, the white pepper powder of 3 weight portions are well mixed and obtain flavoring, by the meat after flavoring and cooling
Piece is mixed and stirred for uniformly, obtaining without carcinogenic healthy bacon.
Constant temperature baking described in step (3) can use the commercially available roasting plant for automatically controlling.
Sootiness described in step (4), smoke uses single smoke room, and the method for smoke is first to be ignited with a little charcoal,
Sootiness material is placed on charcoal again carry out burning product cigarette, and smog imported into bakery and carry out sootiness, enters in smog through piping
It is 300 mesh screen packs that aperture is installed at mouthful, intercepts the dust in smog.
Embodiment 10
Processing method without carcinogenic healthy bacon, comprises the following steps：
(1) the pork water of 100 weight portions cleaned up, drained away the water, 20cm, a width of 7cm, thickness are grown into segmentation
It is the strip of 2cm, obtains strip meat；
(2) by the salt of 5 weight portions, the white wine of 2.5 weight portions, the white granulated sugar of 3 weight portions, the zanthoxylum powder of 1 weight portion, 2
The five-spice powder of weight portion is well mixed to obtain preserved materials, by preserved materials uniform application in strip meat surface, then by its layer stackup
It is placed on to pickle in cylinder and stands 24 hours at 0 DEG C, take out and rinsed with 28 DEG C of water, dry, obtains cured meat；
(3) by cured meat temperature be 100 DEG C, relative humidity be 50% under conditions of, toast 10 minutes；Then in temperature
It is 50 DEG C, under conditions of relative humidity 50%, toasts 5 hours；Last is 100 DEG C in temperature, under conditions of relative humidity 50%,
Baking 20 minutes, obtains drying meat；
(4) with the sootiness material of 60 weight portions, at 45 DEG C, meat sootiness 48 hours will be dried under the conditions of relative humidity 50%,
Bacon is obtained, the sootiness material is well mixed and is obtained by 90wt% husks, 5wt% wheat shells, 5wt% oat shells；
(5) bacon is cut into a length of 2cm, a width of 1cm, thickness is the sliced meat of 1cm, in the vegetable oil A of 180 weight portions
Fried 3min at 150 DEG C, drains oily juice, cooling, then by the chilli powder of 3 weight portions, 10 parts of sesame oil, 3 weight portions five
Face powder, the black sesame powder of 6 weight portions, the white pepper powder of 3 weight portions are well mixed and obtain flavoring, by the meat after flavoring and cooling
Piece is mixed and stirred for uniformly, obtaining without carcinogenic healthy bacon.
Constant temperature baking described in step (3) can use the commercially available roasting plant for automatically controlling.
Sootiness described in step (4), smoke uses single smoke room, and the method for smoke is first to be ignited with a little charcoal,
Sootiness material is placed on charcoal again carry out burning product cigarette, and smog imported into bakery and carry out sootiness, enters in smog through piping
It is 300 mesh screen packs that aperture is installed at mouthful, intercepts the dust in smog.
Embodiment 11
Processing method without carcinogenic healthy bacon, comprises the following steps：
(1) the pork water of 100 weight portions cleaned up, drained away the water, 20cm, a width of 7cm, thickness are grown into segmentation
It is the strip of 2cm, obtains strip meat；
(2) by the salt of 5 weight portions, the white wine of 2.5 weight portions, the white granulated sugar of 3 weight portions, the zanthoxylum powder of 1 weight portion, 2
The five-spice powder of weight portion is well mixed to obtain preserved materials, by preserved materials uniform application in strip meat surface, then by its layer stackup
It is placed on to pickle in cylinder and stands 24 hours at 0 DEG C, take out and rinsed with 28 DEG C of water, dry, obtains cured meat；
(3) by cured meat temperature be 100 DEG C, relative humidity be 50% under conditions of, toast 10 minutes；Then in temperature
It is 50 DEG C, under conditions of relative humidity 50%, toasts 5 hours；Last is 100 DEG C in temperature, under conditions of relative humidity 50%,
Baking 20 minutes, obtains drying meat；
(4) with the sootiness material of 60 weight portions, at 45 DEG C, meat sootiness 48 hours will be dried under the conditions of relative humidity 50%,
Bacon is obtained, the sootiness material is well mixed and is obtained by 90wt% husks, 5wt% wheat shells, 5wt% buckwheat shells；
(5) bacon is cut into a length of 2cm, a width of 1cm, thickness is the sliced meat of 1cm, in the vegetable oil A of 180 weight portions
Fried 3min at 150 DEG C, drains oily juice, cooling, then by the chilli powder of 3 weight portions, 10 parts of sesame oil, 3 weight portions five
Face powder, the black sesame powder of 6 weight portions, the white pepper powder of 3 weight portions are well mixed and obtain flavoring, by the meat after flavoring and cooling
Piece is mixed and stirred for uniformly, obtaining without carcinogenic healthy bacon.
Constant temperature baking described in step (3) can use the commercially available roasting plant for automatically controlling.
Sootiness described in step (4), smoke uses single smoke room, and the method for smoke is first to be ignited with a little charcoal,
Sootiness material is placed on charcoal again carry out burning product cigarette, and smog imported into bakery and carry out sootiness, enters in smog through piping
It is 300 mesh screen packs that aperture is installed at mouthful, intercepts the dust in smog.
Embodiment 12
It is further preferred that the sootiness material is by 85-95wt% husks, 2-8wt% oat shells, 2-8wt% buckwheat shells
Composition.
Processing method without carcinogenic healthy bacon, comprises the following steps：
(1) the pork water of 100 weight portions cleaned up, drained away the water, 20cm, a width of 7cm, thickness are grown into segmentation
It is the strip of 2cm, obtains strip meat；
(2) by the salt of 5 weight portions, the white wine of 2.5 weight portions, the white granulated sugar of 3 weight portions, the zanthoxylum powder of 1 weight portion, 2
The five-spice powder of weight portion is well mixed to obtain preserved materials, by preserved materials uniform application in strip meat surface, then by its layer stackup
It is placed on to pickle in cylinder and stands 24 hours at 0 DEG C, take out and rinsed with 28 DEG C of water, dry, obtains cured meat；
(3) by cured meat temperature be 100 DEG C, relative humidity be 50% under conditions of, toast 10 minutes；Then in temperature
It is 50 DEG C, under conditions of relative humidity 50%, toasts 5 hours；Last is 100 DEG C in temperature, under conditions of relative humidity 50%,
Baking 20 minutes, obtains drying meat；Content to BaP in drying meat carries out test using NY/T 1666-2008《Meat products
Middle 3,4- BaPs high performance liquid chromatography》Detection pre-treating method, chromatographic condition is converted under the conditions of Ultra Performance Liquid Chromatography
Detection.Chromatographic column：ZORBAX Eclipse Plus C18 posts (2.1mm × 100mm, 1.8 μm)；Chromatographic condition：30 DEG C of column temperature；
Mobile phase：Acetonitrile-water (75：25, V/V), flow velocity 0.5mL/min, the μ L of sample size 10；Fluorescence exciting wavelength 384nm, launch wavelength
406nm.Minimum detectability is 0.04 μ g/kg；Result is less than detection limit not detect BaP, i.e. BaP content.
(4) with the sootiness material of 60 weight portions, at 45 DEG C, meat sootiness 48 hours will be dried under the conditions of relative humidity 50%,
Bacon is obtained, the sootiness material is well mixed and is obtained by 90wt% husks, 5wt% oat shells, 5wt% buckwheat shells；
(5) bacon is cut into a length of 2cm, a width of 1cm, thickness is the sliced meat of 1cm, in the vegetable oil A of 180 weight portions
Fried 3min at 150 DEG C, drains oily juice, cooling, then by the chilli powder of 3 weight portions, 10 parts of sesame oil, 3 weight portions five
Face powder, the black sesame powder of 6 weight portions, the white pepper powder of 3 weight portions are well mixed and obtain flavoring, by the meat after flavoring and cooling
Piece is mixed and stirred for uniformly, obtaining without carcinogenic healthy bacon；Sensory evaluation test, sensory evaluation will be carried out without carcinogenic healthy bacon
It is a kind of scientific method for being measured to product, analyzing and being explained by vision, smell, tactile, the sense of taste and sense of hearing etc..This
Experiment constitutes Review Team by 30 people, with color and luster (30 points), structural state (30 points), fragrance (40 points) for index is evaluated, altogether
100 points of meter.3 average values of repetition experiment are taken as experiment final entry value.Specific standards of grading reference《Western Hunan bacon production
The improvement of technique and the research to flavor effect》, author：Cheng Bo, in June, 2008 Agricultural University Of Hunan's master thesis.It is real
Testing result is：28 points of color and luster, 30 points of structural state, 39 points of fragrance, score 97 points.
Constant temperature baking described in step (3) can use the commercially available roasting plant for automatically controlling.
Sootiness described in step (4), smoke uses single smoke room, and the method for smoke is first to be ignited with a little charcoal,
Sootiness material is placed on charcoal again carry out burning product cigarette, and smog imported into bakery and carry out sootiness, enters in smog through piping
It is 300 mesh screen packs that aperture is installed at mouthful, intercepts the dust in smog.
Test case 1
The content of BaP is tested in drying meat prepared by the step of to embodiment 1-14 (3).Using NY/T
1666-2008《3,4- BaPs high performance liquid chromatography in meat products》Detection pre-treating method, chromatographic condition is converted to superelevation
Detected under the conditions of effect liquid phase chromatogram.Chromatographic column：ZORBAX Eclipse Plus C18 posts (2.1mm × 100mm, 1.8 μm)；Color
Spectral condition：30 DEG C of column temperature；Mobile phase：Acetonitrile-water (75：25, V/V), flow velocity 0.5mL/min, the μ L of sample size 10；Fluorescence excitation ripple
384nm long, launch wavelength 406nm.Minimum detectability is 0.04 μ g/kg.Test result is shown in Table 1.
Table 1：BaP test result table in drying meat
Found out by table 1, bacon BaP content prepared by the present invention is less than national standard, without carcinogenic risk.
Test case 2
Prepared by the step of to embodiment 1-14 (5) carries out sensory evaluation test without carcinogenic healthy bacon, and sensory evaluation is
By vision, smell, tactile, the sense of taste and sense of hearing etc., a kind of scientific method for being measured to product, analyzing and being explained.This examination
Test and constitute Review Team by 30 people, with color and luster (30 points), structural state (30 points), fragrance (40 points) for index is evaluated, altogether
100 points.3 average values of repetition experiment are taken as experiment final entry value.Specific standards of grading reference《Western Hunan bacon production work
The improvement of skill and the research to flavor effect》, author：Cheng Bo, in June, 2008 Agricultural University Of Hunan's master thesis.Experiment
The results are shown in Table 2.After carry out statistical analysis, as a result show P ＜ 0.05, difference has statistical significance.
Table 2：Sensory evaluation scores result table
Found out by table 1, the bacon local flavor prepared using processing method of the present invention is excellent.
Claims (10)
1. a kind of processing method without carcinogenic healthy bacon, it is characterised in that comprise the following steps：
(1) the green meat water of 90-110 weight portions cleaned up, drained away the water, segmentation growth 15-25cm, width 5-9cm, thickness
The strip for 1-3cm is spent, strip meat is obtained；
(2) by the salt of 2-8 weight portions, the white wine of 1-5 weight portions, the white granulated sugar of 1-5 weight portions, 0.2-2 weight portions Chinese prickly ash
Powder, the five-spice powder of 1-3 weight portions are well mixed and obtain preserved materials, by preserved materials uniform application in strip meat surface, then by it
Overlay layer by layer in pickling cylinder, taken out after being placed 18-36 hour at -5~5 DEG C with 25-30 DEG C of water flushing, dry, obtain
Cured meat；
(3) by cured meat temperature be 45-105 DEG C, under conditions of relative humidity 45-55%, toast 2-9 hours, dried
Meat；
(4) it is sootiness material with the husk of 40-140 weight portions, at 40-50 DEG C, meat will be dried under the conditions of relative humidity 45-55%
Sootiness 24-72 hours, obtain bacon；
(5) bacon is cut into the sliced meat that 1-3cm long, width 1-3cm, thickness are 0.5-2.5cm, in the plant of 150-250 weight portions
In thing oil A fried 2-10min at 120-180 DEG C, drains oily juice, cooling, then by the chilli powder of 1-5 weight portions, 5-15 parts
The five-spice powder of vegetable oil B, 1-5 weight portion, the black sesame powder of 2-8 weight portions, the spice of 1-5 weight portions are well mixed and obtain seasoning
Material, flavoring is mixed and stirred for uniformly, obtaining without carcinogenic healthy bacon with the sliced meat after cooling.
2. a kind of processing method without carcinogenic healthy bacon, it is characterised in that comprise the following steps：
(1) the green meat water of 90-110 weight portions cleaned up, drained away the water, segmentation growth 15-25cm, width 5-9cm, thickness
The strip for 1-3cm is spent, strip meat is obtained；
(2) by the salt of 2-8 weight portions, the white wine of 1-5 weight portions, the white granulated sugar of 1-5 weight portions, 0.2-2 weight portions Chinese prickly ash
Powder, the five-spice powder of 1-3 weight portions are well mixed and obtain preserved materials, by preserved materials uniform application in strip meat surface, then by it
Overlay layer by layer in pickling cylinder, taken out after being placed 18-36 hour at -5~5 DEG C with 25-30 DEG C of water flushing, dry, obtain
Cured meat；
(3) by cured meat temperature be 95-105 DEG C, under conditions of relative humidity 45-55%, toast 5-15 minutes；Then in temperature
It is 45-55 DEG C to spend, and under conditions of relative humidity 45-55%, is toasted 2-8 hours；Last is 95-105 DEG C, relative humidity in temperature
Under conditions of 45-55%, toast 10-30 minutes, obtain drying meat；
(4) it is sootiness material with the husk of 40-140 weight portions, at 40-50 DEG C, meat will be dried under the conditions of relative humidity 45-55%
Sootiness 24-72 hours, obtain bacon；
(5) bacon is cut into the sliced meat that 1-3cm long, width 1-3cm, thickness are 0.5-2.5cm, in the plant of 150-250 weight portions
In thing oil A fried 2-10min at 120-180 DEG C, drains oily juice, cooling, then by the chilli powder of 1-5 weight portions, 5-15 parts
The five-spice powder of vegetable oil B, 1-5 weight portion, the black sesame powder of 2-8 weight portions, the spice of 1-5 weight portions are well mixed and obtain seasoning
Material, flavoring is mixed and stirred for uniformly, obtaining without carcinogenic healthy bacon with the sliced meat after cooling.
3. the processing method without carcinogenic healthy bacon as claimed in claim 1 or 2, it is characterised in that the raw meat is pig
One kind in meat, chicken or duck.
4. the processing method without carcinogenic healthy bacon as claimed in claim 1 or 2, it is characterised in that the vegetable oil A is flower
Oil generation or corn oil.
5. the processing method without carcinogenic healthy bacon as claimed in claim 4, it is characterised in that the vegetable oil A is peanut
Oil.
6. the processing method without carcinogenic healthy bacon as claimed in claim 1 or 2, it is characterised in that described vegetable oil B is
One or more of mixture in camellia oil, sesame oil, sunflower oil.
7. the processing method without carcinogenic healthy bacon as claimed in claim 6, it is characterised in that described vegetable oil B is sesame
Sesame oil.
8. the processing method without carcinogenic healthy bacon as claimed in claim 1 or 2, it is characterised in that in the sootiness material
Also it is added with least one in wheat shell, oat shell, buckwheat shell.
9. the processing method without carcinogenic healthy bacon as claimed in claim 2, it is characterised in that the step (3) is to salt down
Meat processed is 98-102 DEG C in temperature, under conditions of relative humidity 48-52%, is toasted 8-12 minutes；Then it is 48-52 in temperature
DEG C, under conditions of relative humidity 48-52%, toast 3-7 hours；Last is 98-102 DEG C in temperature, relative humidity 48-52%'s
Under the conditions of, toast 18-22 minutes, obtain drying meat.
10. one kind is without carcinogenic healthy bacon, it is characterised in that be prepared from using method any one of claim 1-9.
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| CN113768105A (en) * | 2021-09-09 | 2021-12-10 | 河南光头娃食品科技有限公司 | Low-sodium healthy preserved meat and processing method thereof |
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