CN106819894A - A kind of Baconic and preparation method thereof - Google Patents
A kind of Baconic and preparation method thereof Download PDFInfo
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- CN106819894A CN106819894A CN201710052741.8A CN201710052741A CN106819894A CN 106819894 A CN106819894 A CN 106819894A CN 201710052741 A CN201710052741 A CN 201710052741A CN 106819894 A CN106819894 A CN 106819894A
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- baconic
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- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 235000013372 meat Nutrition 0.000 claims abstract description 20
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 19
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 18
- 239000008101 lactose Substances 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 16
- 229920002752 Konjac Polymers 0.000 claims abstract description 16
- 239000008103 glucose Substances 0.000 claims abstract description 16
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 15
- 229920001908 Hydrogenated starch hydrolysate Polymers 0.000 claims abstract description 15
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 15
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 239000000711 locust bean gum Substances 0.000 claims abstract description 15
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 15
- 239000001508 potassium citrate Substances 0.000 claims abstract description 14
- 229960002635 potassium citrate Drugs 0.000 claims abstract description 14
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims abstract description 14
- 235000011082 potassium citrates Nutrition 0.000 claims abstract description 14
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 13
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 13
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 13
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 13
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims abstract description 12
- 230000003187 abdominal effect Effects 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 9
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000000047 product Substances 0.000 claims description 81
- 238000009835 boiling Methods 0.000 claims description 25
- 239000000463 material Substances 0.000 claims description 14
- 239000011265 semifinished product Substances 0.000 claims description 13
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 11
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 11
- 238000004043 dyeing Methods 0.000 claims description 11
- 235000010350 erythorbic acid Nutrition 0.000 claims description 11
- 229910052708 sodium Inorganic materials 0.000 claims description 11
- 239000011734 sodium Substances 0.000 claims description 11
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 6
- 235000015424 sodium Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 235000001727 glucose Nutrition 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 238000011017 operating method Methods 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000013329 compounding Methods 0.000 abstract description 11
- 230000002528 anti-freeze Effects 0.000 abstract description 5
- 239000003795 chemical substances by application Substances 0.000 abstract description 5
- 235000013622 meat product Nutrition 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000019629 palatability Nutrition 0.000 abstract description 3
- 235000010352 sodium erythorbate Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 14
- 239000004033 plastic Substances 0.000 description 12
- 229920003023 plastic Polymers 0.000 description 12
- 210000000780 bap Anatomy 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 239000000779 smoke Substances 0.000 description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 4
- 235000017491 Bambusa tulda Nutrition 0.000 description 4
- 241001330002 Bambuseae Species 0.000 description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 4
- 239000011425 bamboo Substances 0.000 description 4
- 230000007547 defect Effects 0.000 description 4
- 238000007599 discharging Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 4
- 239000008274 jelly Substances 0.000 description 4
- 238000005554 pickling Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000003183 carcinogenic agent Substances 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 239000002356 single layer Substances 0.000 description 3
- 230000000391 smoking effect Effects 0.000 description 3
- 238000009966 trimming Methods 0.000 description 3
- 206010019049 Hair texture abnormal Diseases 0.000 description 2
- 231100000357 carcinogen Toxicity 0.000 description 2
- 235000019504 cigarettes Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to meat product processing technology field, and in particular to a kind of Baconic and preparation method thereof.The Baconic is mainly made up of following raw material：Pig abdominal rib meat, edible salt, white granulated sugar, monosodium glutamate, Monascus color, glucose, D sodium isoascorbates, sodium tripolyphosphate, sodium pyrophosphate, trehalose, hydroxypropul starch, hydrogenated starch hydrolysate, xanthans, carragheen, konjaku flour, locust bean gum, potassium citrate, lactose, Fumigating flavor, soybean protein.Glucose, trehalose, hydroxypropul starch, hydrogenated starch hydrolysate, xanthans and lactose compounding are used as antifreeze, D sodium isoascorbates, sodium tripolyphosphate, sodium pyrophosphate compounding have strong water absorbing properties as water retention agent, xanthans, carragheen, konjaku flour, locust bean gum, potassium citrate, lactose and soybean protein compounding.The antifreeze of compounding, water retention agent, water suction thicken being used in combination for raw material, make Baconic's meat of preparation soft tender, easily chew, and palatability is strong.
Description
Technical field
The present invention relates to meat product processing technology field, and in particular to a kind of Baconic and preparation method thereof.
Background technology
Baconic also known as cigarette meat (Bacon), be by pork through the processing such as sootiness pork belly, or other positions meat smoke and
Into.Baconic is initially American-European countries consumer than a kind of preferable high-grade low-temperature meat product, as the high speed of China's economy is sent out
Exhibition, the consuming capacity of people improves therewith, and consumption idea also changes therewith, gradually tend to receive and develop into pursue it is this
Therefore high-grade low-temperature meat product, Baconic gradually goes on the dining table of consumers in general., it is necessary to carry out in traditional Baconic's manufacture craft
Sootiness, the process of this sootiness can produce the carcinogens such as some BaPs, and long-term consumption can form one to the health of consumer
Fixed harm.In addition, commercially available quick-frozen Baconic exists in re-heat process mostly, water outlet, fuel-displaced diminution, the dry hair of meat
Bavin, it is difficult to the defect of chewing.
The content of the invention
In order to overcome the defect of prior art, it is an object of the invention to provide a kind of Baconic, freeze proof and water retention property is good, meat
Matter is soft, and has agreeable to the taste smoked flavor without sootiness processing, it is to avoid produce carcinogenic substance.
Meanwhile, the present invention also aims to provide a kind of preparation method of Baconic.
In order to realize the above object the technical solution adopted in the present invention is：
A kind of Baconic, is prepared from by the raw material of following parts by weight：90~100 parts of pig abdominal rib meat, edible salt 2.2~
3.0 parts, 0.3~0.5 part of white granulated sugar, 0.2~0.4 part of monosodium glutamate, 0.01~0.03 part of Monascus color, 1.5~1.8 parts of glucose, D-
0.05~0.08 part of sodium isoascorbate, 0.5~0.8 part of sodium tripolyphosphate, 0.1~0.3 part of sodium pyrophosphate, trehalose 0.1~
0.2 part, 0.1~0.2 part of hydroxypropul starch, 0.1~0.2 part of hydrogenated starch hydrolysate, 0.1~0.3 part of xanthans, carragheen
0.15~0.25 part, 0.2~0.3 part of konjaku flour, 0.1~0.25 part of locust bean gum, 0.2~0.3 part of potassium citrate, lactose 0.1
~0.25 part, 0.3~0.5 part of Fumigating flavor, 3~5 parts of soybean protein, 35.62~41.06 parts of water.
Optionally, the water is to be made up of 35~40 parts of frozen water, 0.62~1.06 part of normal-temperature water.
The preparation method of above-mentioned Baconic, including following operating procedure：
1) edible salt, white granulated sugar, monosodium glutamate, glucose, D-araboascorbic acid sodium, sodium tripolyphosphate, sodium pyrophosphate, marine alga are taken
Sugar, hydroxypropul starch, hydrogenated starch hydrolysate, xanthans, carragheen, konjaku flour, locust bean gum, potassium citrate, lactose, soybean
Dissolved in albumen mixing addition frozen water and stirred, obtain preserved materials water；Pig abdominal rib meat and preserved materials water are blended in -0.08MPa
Vacuum tumbling is carried out under the vacuum of~-0.06MPa, is stood after tumbling, fillings must be pickled；
2) will pickle fillings it is die-filling after carry out boiling, the demoulding after boiling obtains semi-finished product；
3) take in Fumigating flavor and Monascus color addition normal-temperature water, dissolving stirs, and obtains sootiness dyeing liquor；By step 2)
Obtained semi-finished product pressurization is immersed in sootiness dyeing liquor, after the completion of immersion, is taken out semi-finished product and is dried successively, freezes, solves
Jelly, section, packaging, quick-frozen i.e. completion.
Optionally, step 1) in preserved materials water and pig abdominal rib meat temperature be 0~4 DEG C.
Optionally, step 1) described in vacuum tumbling completed in tumbler, operation program cycle of tumbler is to rotate forward 8
~12min, stop 8~12min, reversion 8~12min；Tumbling time is 3.5~4.5 hours.
Optionally, step 1) in vacuum is let out in 30 minutes before tumbling terminates, product temperature≤8 DEG C after discharging.
Optionally, step 1) described in time for standing after tumbling be 10~12 hours.
Optionally, step 2) described in die-filling specific method be：In the die bush plastics one-piece for cleaning up, then
Fillings will be pickled to tile in mould, while noting avoiding middle air inlet as far as possible, cause have bubble phenomenon in the middle of finished product, mould
It is paved with tool after pickling fillings and plastics one-piece is covered on meat stuffing, while four sides press, mould lid is then covered, by mould
Button is buckled, and is exhausted with bamboo stick or exhaust needle.
Optionally, step 2) described in boiling be at a temperature of 50~55 DEG C after 25~30min of boiling, at a temperature of 65~70 DEG C
30~35min of boiling, then 50~60min of boiling at a temperature of 78~85 DEG C again.Gradually heated up steaming using three temperature stages
The mode boiled, further lifts the tender mouthfeel of product.
Optionally, step 2) described in the demoulding be during well-done product is shifted onto between the radiating of environment temperature≤15 DEG C,
To product surface temperature≤30 DEG C, mould is opened, remove plastics one-piece, take out product, as described semi-finished product.
Optionally, step 3) described in pressurize immersion pressure for 0.1~0.15MPa, soak time is 15~30 minutes.
Pressurization immersion cause sootiness dyeing liquor under the effect of the pressure enter interiors of products fiber in, assign the uniform smoke of product and
Color and luster, lifts the total quality of product.
Optionally, step 3) described in drying be at a temperature of 60~65 DEG C dry 25~35min.
Optionally, step 3) described in freezing be that dried product is placed at a temperature of 0~4 DEG C to be cooled in product
After below 15 DEG C of heart temperature, then it is placed under less than -30 DEG C environment and is refrigerated to product center temperature and reaches less than -5 DEG C.
Optionally, step 3) described in thaw be that the product after freezing is placed at a temperature of 0~4 DEG C to be thawed to product
Product central temperature is -2 DEG C~-3 DEG C.
Optionally, step 3) described in section for thaw after product be cut into the sheet that thickness is 2.1~2.3mm.
Optionally, step 3) described in be packaged as being packed in the environment of≤12 DEG C, every batch of product is in 30 minutes
Pack, it is to avoid product is risen again.
Baconic of the present invention, addition glucose, trehalose, hydroxypropul starch, hydrogenated starch hydrolysate, xanthans and lactose are multiple
With as antifreeze, the anti-freezing property of Baconic is lifted, it is to avoid product albumen during quick-frozen is excessively denatured the product for causing
Product send out the defect that bavin hardens, is difficult chewing；Addition D-araboascorbic acid sodium, sodium tripolyphosphate, sodium pyrophosphate compounding are used as moisture
Retention agent, strengthens the inside water retention property of product, improves the texture of product；Addition xanthans, carragheen, konjaku flour, locust bean
Glue, potassium citrate, lactose and soybean protein compounding have strong water absorbing properties, it is to avoid product water outlet during edible is fuel-displaced,
The phenomenon of diminution, the stability of Improving The Quality of Products.The knot of raw material is thickened by the antifreeze of compounding, water retention agent, water suction
Conjunction is used, and improves the quality of product, makes Baconic's meat of preparation soft tender, is easily chewed, and palatability is strong.
Meanwhile, Baconic of the present invention adds Fumigating flavor, is not carrying out the situation of sootiness treatment, assigns the distinctive cigarette of product
Southerly breeze taste, it is to avoid the carcinogen such as BaP that traditional sootiness treatment is produced, improves the edible safety of product.
The preparation method of Baconic of the present invention, it is easy to operate, it is easy to control, it is suitable to industrial application.
Specific embodiment
Technical scheme is described in detail below by specific embodiment.
Embodiment 1
A kind of Baconic, is prepared from by the raw material of following parts by weight：95 parts of pig abdominal rib meat, 2.5 parts of edible salt, white granulated sugar
0.4 part, 0.3 part of monosodium glutamate, 0.02 part of Monascus color, 1.65 parts of glucose, 0.06 part of D-araboascorbic acid sodium, sodium tripolyphosphate 0.6
Part, 0.2 part of sodium pyrophosphate, 0.15 part of trehalose, 0.15 part of hydroxypropul starch, 0.15 part of hydrogenated starch hydrolysate, xanthans 0.2
Part, 0.2 part of carragheen, 0.25 part of konjaku flour, 0.2 part of locust bean gum, 0.25 part of potassium citrate, 0.2 part of lactose, Fumigating flavor
0.4 part, 4 parts of soybean protein, 38 parts of frozen water, 0.84 part of normal-temperature water.
The preparation method of the present embodiment Baconic, concrete operation step is：
1) edible salt, white granulated sugar, monosodium glutamate, glucose, D-araboascorbic acid sodium, sodium tripolyphosphate, sodium pyrophosphate, marine alga are taken
Sugar, hydroxypropul starch, hydrogenated starch hydrolysate, xanthans, carragheen, konjaku flour, locust bean gum, potassium citrate, lactose, soybean
Dissolved in albumen mixing addition frozen water and stirred, obtain preserved materials water, temperature is 0~4 DEG C；It is 0 to take the central temperature for trimming
DEG C -4 DEG C of pig abdominal rib meat is put into tumbler, and preserved materials water is poured into tumbler, set the vacuum of tumbler for -
0.08MPa, tumbling running program after tumbling terminates preceding 30min, is let out to rotate forward 10min, stopping 10min, reversion 10min, tumbling 4h
Vacuum discharge, goes out material temperature≤8 DEG C after machine, and 11 hours are stood after discharging, must pickle fillings；
2) mould that will clean up is opened, plastic lining monolithic, then by step 1) the fillings tiling of pickling for preparing arrives
On mould, while noting avoiding middle air inlet as far as possible, cause have bubble phenomenon in the middle of finished product；Plastics one-piece is covered after completing
Cover on fillings is pickled, while four sides press, then cover mould lid, mould is buckled, carried out with bamboo stick or exhaust needle
Exhaust, completes die-filling operation；
3) by step 2) product of die-filling completion hung in unwheeling, carries out hot-working, runs following procedure：52 DEG C of temperature
Lower boiling 28min, boiling 32min at a temperature of 68 DEG C, boiling 55min at a temperature of 81 DEG C；Shift well-done product onto environment temperature
Between the radiating of≤15 DEG C of degree, to product surface temperature≤30 DEG C, mould is opened, remove plastics one-piece, take out the product after boiling
Product, handle with care, obtain Baconic's semi-finished product；
4) take in Fumigating flavor and Monascus color addition normal-temperature water, dissolving stirs, and obtains sootiness dyeing liquor；By step 3)
Baconic's semi-finished product pressurization of preparation is immersed in sootiness dyeing liquor, and pressure is 0.15MPa, and soak time is 20 minutes, has been soaked
Being placed on product after carries out dried process in unwheeling, drying temperature is 62 DEG C, and drying time is 30 minutes, dry to product surface
Come out of the stove after refreshing；
5) by step 4) dried product is placed on the cooling of 0~4 DEG C of chilling room, be cooled to 15 DEG C of product center temperature with
When lower, product is placed in less than -30 DEG C of anxious jelly storehouse, after being refrigerated to below -5 DEG C of product center temperature, then product put
To put and thawed in 0~4 DEG C of chilling room, during to product center temperature -2~-3 DEG C, with microtome, slice thickness is 2.1~
2.3mm, by the product after section under≤12 DEG C of environment temperature, was packed, it is to avoid product is risen again in 30 minutes, packaging
After the completion of product be placed in quick-frozen pallet, be spread in a single layer neat, the anxious of less than -30 DEG C of push-in is frozen in storehouse, quick-frozen rear product
Below -18 DEG C of central temperature, that is, complete.
It is a certain amount of using containing in the Baconic of traditional smoking process (smoke fumigating time >=30 minute) preparation after testing
BaP, the content of BaP is 0 in Baconic manufactured in the present embodiment.
Embodiment 2
A kind of Baconic, is prepared from by the raw material of following parts by weight：90 parts of pig abdominal rib meat, 2.2 parts of edible salt, white granulated sugar
0.3 part, 0.2 part of monosodium glutamate, 0.01 part of Monascus color, 1.5 parts of glucose, 0.05 part of D-araboascorbic acid sodium, sodium tripolyphosphate 0.5
Part, 0.1 part of sodium pyrophosphate, 0.1 part of trehalose, 0.1 part of hydroxypropul starch, 0.1 part of hydrogenated starch hydrolysate, 0.1 part of xanthans,
0.15 part of carragheen, 0.2 part of konjaku flour, 0.1 part of locust bean gum, 0.2 part of potassium citrate, 0.1 part of lactose, Fumigating flavor 0.3
Part, 3 parts of soybean protein, 35 parts of frozen water, 0.62 part of normal-temperature water.
The preparation method of the present embodiment Baconic, concrete operation step is：
1) edible salt, white granulated sugar, monosodium glutamate, glucose, D-araboascorbic acid sodium, sodium tripolyphosphate, sodium pyrophosphate, marine alga are taken
Sugar, hydroxypropul starch, hydrogenated starch hydrolysate, xanthans, carragheen, konjaku flour, locust bean gum, potassium citrate, lactose, soybean
Dissolved in albumen mixing addition frozen water and stirred, obtain preserved materials water, temperature is 0~4 DEG C；It is 0 to take the central temperature for trimming
DEG C -4 DEG C of pig abdominal rib meat is put into tumbler, and preserved materials water is poured into tumbler, set the vacuum of tumbler for -
0.06MPa, tumbling running program after tumbling terminates preceding 30min, is let out to rotate forward 8min, stopping 8min, reversion 8min, tumbling 3.5h
Vacuum discharge, goes out material temperature≤8 DEG C after machine, and 10 hours are stood after discharging, must pickle fillings；
2) mould that will clean up is opened, plastic lining monolithic, then by step 1) the fillings tiling of pickling for preparing arrives
On mould, while noting avoiding middle air inlet as far as possible, cause have bubble phenomenon in the middle of finished product；Plastics one-piece is covered after completing
Cover on fillings is pickled, while four sides press, then cover mould lid, mould is buckled, carried out with bamboo stick or exhaust needle
Exhaust, completes die-filling operation；
3) by step 2) product of die-filling completion hung in unwheeling, carries out hot-working, runs following procedure：50 DEG C of temperature
Lower boiling 30min, boiling 35min at a temperature of 65 DEG C, boiling 60min at a temperature of 78 DEG C；Shift well-done product onto environment temperature
Between the radiating of≤15 DEG C of degree, to product surface temperature≤30 DEG C, mould is opened, remove plastics one-piece, take out the product after boiling
Product, handle with care, obtain Baconic's semi-finished product；
4) take in Fumigating flavor and Monascus color addition normal-temperature water, dissolving stirs, and obtains sootiness dyeing liquor；By step 3)
Baconic's semi-finished product pressurization of preparation is immersed in sootiness dyeing liquor, and pressure is 0.15MPa, and soak time is 20 minutes, has been soaked
Being placed on product after carries out dried process in unwheeling, drying temperature is 60 DEG C, and drying time is 35 minutes, dry to product surface
Come out of the stove after refreshing；
5) by step 4) dried product is placed on the cooling of 0~4 DEG C of chilling room, be cooled to 15 DEG C of product center temperature with
When lower, product is placed in less than -30 DEG C of anxious jelly storehouse, after being refrigerated to below -5 DEG C of product center temperature, then product put
To put and thawed in 0~4 DEG C of chilling room, during to product center temperature -2~-3 DEG C, with microtome, slice thickness is 2.1~
2.3mm, by the product after section under≤12 DEG C of environment temperature, was packed, it is to avoid product is risen again in 30 minutes, packaging
After the completion of product be placed in quick-frozen pallet, be spread in a single layer neat, the anxious of less than -30 DEG C of push-in is frozen in storehouse, quick-frozen rear product
Below -18 DEG C of central temperature, that is, complete.
It is a certain amount of using containing in the Baconic of traditional smoking process (smoke fumigating time >=30 minute) preparation after testing
BaP, the content of BaP is 0 in Baconic manufactured in the present embodiment.
Embodiment 3
A kind of Baconic, is prepared from by the raw material of following parts by weight：100 parts of pig abdominal rib meat, 3.0 parts of edible salt, white sand
0.5 part of sugar, 0.4 part of monosodium glutamate, 0.03 part of Monascus color, 1.8 parts of glucose, 0.08 part of D-araboascorbic acid sodium, sodium tripolyphosphate 0.8
Part, 0.3 part of sodium pyrophosphate, 0.2 part of trehalose, 0.2 part of hydroxypropul starch, 0.2 part of hydrogenated starch hydrolysate, 0.3 part of xanthans,
0.25 part of carragheen, 0.3 part of konjaku flour, 0.25 part of locust bean gum, 0.3 part of potassium citrate, 0.25 part of lactose, Fumigating flavor
0.5 part, 5 parts of soybean protein, 40 parts of frozen water, 1.06 parts of normal-temperature water.
The preparation method of the present embodiment Baconic, concrete operation step is：
1) edible salt, white granulated sugar, monosodium glutamate, glucose, D-araboascorbic acid sodium, sodium tripolyphosphate, sodium pyrophosphate, marine alga are taken
Sugar, hydroxypropul starch, hydrogenated starch hydrolysate, xanthans, carragheen, konjaku flour, locust bean gum, potassium citrate, lactose, soybean
Dissolved in albumen mixing addition frozen water and stirred, obtain preserved materials water, temperature is 0~4 DEG C；It is 0 to take the central temperature for trimming
DEG C -4 DEG C of pig abdominal rib meat is put into tumbler, and preserved materials water is poured into tumbler, set the vacuum of tumbler for -
0.06MPa, tumbling running program is rotating forward 12min, stops 12min, inverts 12min, tumbling 4.5h, after tumbling terminates preceding 30min,
Vacuum discharge is let out, goes out material temperature≤8 DEG C after machine, 12 hours are stood after discharging, fillings must be pickled；
2) mould that will clean up is opened, plastic lining monolithic, then by step 1) the fillings tiling of pickling for preparing arrives
On mould, while noting avoiding middle air inlet as far as possible, cause have bubble phenomenon in the middle of finished product；Plastics one-piece is covered after completing
Cover on fillings is pickled, while four sides press, then cover mould lid, mould is buckled, carried out with bamboo stick or exhaust needle
Exhaust, completes die-filling operation；
3) by step 2) product of die-filling completion hung in unwheeling, carries out hot-working, runs following procedure：55 DEG C of temperature
Lower boiling 25min, boiling 30min at a temperature of 70 DEG C, boiling 50min at a temperature of 85 DEG C；Shift well-done product onto environment temperature
Between the radiating of≤15 DEG C of degree, to product surface temperature≤30 DEG C, mould is opened, remove plastics one-piece, take out the product after boiling
Product, handle with care, obtain Baconic's semi-finished product；
4) take in Fumigating flavor and Monascus color addition normal-temperature water, dissolving stirs, and obtains sootiness dyeing liquor；By step 3)
Baconic's semi-finished product pressurization of preparation is immersed in sootiness dyeing liquor, and pressure is 0.15MPa, and soak time is 20 minutes, has been soaked
Being placed on product after carries out dried process in unwheeling, drying temperature is 65 DEG C, and drying time is 25 minutes, dry to product surface
Come out of the stove after refreshing；
5) by step 4) dried product is placed on the cooling of 0~4 DEG C of chilling room, be cooled to 15 DEG C of product center temperature with
When lower, product is placed in less than -30 DEG C of anxious jelly storehouse, after being refrigerated to below -5 DEG C of product center temperature, then product put
To put and thawed in 0~4 DEG C of chilling room, during to product center temperature -2~-3 DEG C, with microtome, slice thickness is 2.1~
2.3mm, by the product after section under≤12 DEG C of environment temperature, was packed, it is to avoid product is risen again in 30 minutes, packaging
After the completion of product be placed in quick-frozen pallet, be spread in a single layer neat, the anxious of less than -30 DEG C of push-in is frozen in storehouse, quick-frozen rear product
Below -18 DEG C of central temperature, that is, complete.
It is a certain amount of using containing in the Baconic of traditional smoking process (smoke fumigating time >=30 minute) preparation after testing
BaP, the content of BaP is 0 in Baconic manufactured in the present embodiment.
Comparative example 1
This comparative example as different from Example 1, the step 3 in the preparation process) in boiling 115 minutes at a temperature of 68 DEG C,
Other are with embodiment 1.
Comparative example 2
This comparative example as different from Example 1, save hydroxypropul starch, hydrogenated starch hydrolysate, lactose, glucose,
Carragheen, konjaku flour, locust bean gum, the consumption for adjusting trehalose are 2.3 parts, and the consumption for adjusting xanthans is 0.85 part, other
With embodiment 1.
Comparative example 3
This comparative example as different from Example 1, saves hydrogenated starch hydrolysate, lactose, glucose, xanthans, konjaku
Powder, locust bean gum, the consumption for adjusting hydroxypropul starch are 0.3 part, and the consumption for adjusting trehalose is 2 parts, adjusts the use of carragheen
It is 0.85 part to measure, and other are with embodiment 1.
Test example
Baconic prepared by embodiment 1, comparative example 1~3 is heated using same decocting method, randomly selects the age
50 volunteers between 25~35 years old, taste respectively to the Baconic after heating, and to its color and luster, the edible process of heating
Middle water outlet, fuel-displaced situation, volume-diminished situation during heating is edible, mouthfeel (the sliding tender or dry hair bavin of softness) carry out synthesis
Marking is evaluated, each evaluation criterion is divided into 1 point, 2 points, 3 points, 4 points of four grades, wherein 5 points is optimal, 1 point is worst, statistics
Result is as shown in table 1 below：
Table 1
Result shown in above-mentioned table 1, the present invention is using glucose, trehalose, hydroxypropul starch, hydrogenated starch water
Solution thing, xanthans and lactose compounding lift the anti-freezing property of Baconic, it is to avoid product albumen mistake during quick-frozen as antifreeze
The product that degree generation denaturation is caused sends out the defect that bavin hardens, is difficult chewing；Addition D-araboascorbic acid sodium, sodium tripolyphosphate, Jiao
Sodium phosphate compounding strengthens the inside water retention property of product as water retention agent, improves the texture of product；Addition xanthans, card
Drawing glue, konjaku flour, locust bean gum, potassium citrate, lactose and soybean protein compounding has strong water absorbing properties, it is to avoid product is in food
The phenomenon that water outlet is fuel-displaced during, reduce, the stability of Improving The Quality of Products.There is Synergistic between the component of each compounding
Effect, improves the quality of product, makes Baconic's meat of preparation soft tender, easily chews, and palatability is strong.
It is identified, Baconic prepared by embodiment 2 and embodiment 3 water outlet, fuel-displaced and volume during color and luster, heating are edible
The aspects such as stability, the mouthfeels of performance such as diminution and embodiment 1 are substantially equivalent.
Claims (10)
1. a kind of Baconic, it is characterised in that be prepared from by the raw material of following parts by weight：It is 90~100 parts of pig abdominal rib meat, edible
2.2~3.0 parts of salt, 0.3~0.5 part of white granulated sugar, 0.2~0.4 part of monosodium glutamate, 0.01~0.03 part of Monascus color, glucose 1.5~
1.8 parts, 0.05~0.08 part of D-araboascorbic acid sodium, 0.5~0.8 part of sodium tripolyphosphate, 0.1~0.3 part of sodium pyrophosphate, marine alga
Sugar 0.1~0.2 part, 0.1~0.2 part of hydroxypropul starch, 0.1~0.2 part of hydrogenated starch hydrolysate, 0.1~0.3 part of xanthans,
0.15~0.25 part of carragheen, 0.2~0.3 part of konjaku flour, 0.1~0.25 part of locust bean gum, 0.2~0.3 part of potassium citrate, breast
0.1~0.25 part of sugar, 0.3~0.5 part of Fumigating flavor, 3~5 parts of soybean protein, 35.62~41.06 parts of water.
2. Baconic as claimed in claim 1, it is characterised in that the water be by 35~40 parts of frozen water, normal-temperature water 0.62~
1.06 parts of compositions.
3. a kind of preparation method of Baconic as claimed in claim 2, it is characterised in that including following operating procedure：
1) take edible salt, white granulated sugar, monosodium glutamate, glucose, D-araboascorbic acid sodium, sodium tripolyphosphate, sodium pyrophosphate, trehalose,
Hydroxypropul starch, hydrogenated starch hydrolysate, xanthans, carragheen, konjaku flour, locust bean gum, potassium citrate, lactose, soybean egg
Dissolved in white mixing addition frozen water and stirred, obtain preserved materials water；By pig abdominal rib meat and preserved materials water be blended in -0.08MPa~-
Vacuum tumbling is carried out under the vacuum of 0.06MPa, is stood after tumbling, fillings must be pickled；
2) will pickle fillings it is die-filling after carry out boiling, the demoulding after boiling obtains semi-finished product；
3) take in Fumigating flavor and Monascus color addition normal-temperature water, dissolving stirs, and obtains sootiness dyeing liquor；By step 2) it is obtained
Semi-finished product pressurization be immersed in sootiness dyeing liquor, after the completion of immersion, take out semi-finished product be dried successively, freeze, thaw, cut
Piece, quick-frozen, packaging, that is, complete.
4. the preparation method of Baconic as claimed in claim 3, it is characterised in that step 1) described in vacuum tumbling in tumbler
Middle completion, the operation program cycle of tumbler is 8~12min of rotating forward, stops 8~12min, inverts 8~12min；Tumbling time is
3.5~4.5 hours.
5. the preparation method of Baconic as claimed in claim 3, it is characterised in that the time stood after the tumbling is 10~12
Hour.
6. the preparation method of Baconic as claimed in claim 3, it is characterised in that step 2) described in boiling be 50~55 DEG C of temperature
After 25~30min of the lower boiling of degree, 30~35min of boiling at a temperature of 65~70 DEG C, the then boiling 50 at a temperature of 78~85 DEG C again
~60min.
7. the preparation method of Baconic as claimed in claim 3, it is characterised in that step 3) described in the pressurize pressure of immersion be
0.1~0.15MPa, soak time is 15~30 minutes.
8. the preparation method of Baconic as claimed in claim 3, it is characterised in that step 3) described in drying be at 60~65 DEG C
At a temperature of dry 25~35min.
9. the preparation method of Baconic as claimed in claim 3, it is characterised in that step 3) described in freezing be will be dried
After product is cooled to below 15 DEG C of product center temperature at a temperature of being placed on 0~4 DEG C, then it is placed on cold under less than -30 DEG C environment
Freeze to product center temperature and reach less than -5 DEG C.
10. the preparation method of Baconic as claimed in claim 3, it is characterised in that step 3) described in thaw be by after freezing
Product be placed on 0~4 DEG C at a temperature of thawed to product center temperature be -2 DEG C~-3 DEG C.
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| CN107821999A (en) * | 2017-09-18 | 2018-03-23 | 河南尚品食品有限公司 | A kind of fish sausage and preparation method thereof |
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Application publication date: 20170613 |