CN106819937A - A kind of preparation method of bacon - Google Patents
A kind of preparation method of bacon Download PDFInfo
- Publication number
- CN106819937A CN106819937A CN201611184310.9A CN201611184310A CN106819937A CN 106819937 A CN106819937 A CN 106819937A CN 201611184310 A CN201611184310 A CN 201611184310A CN 106819937 A CN106819937 A CN 106819937A
- Authority
- CN
- China
- Prior art keywords
- bacon
- fresh
- salts down
- tea
- smoked
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000015241 bacon Nutrition 0.000 title claims abstract description 119
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 93
- 244000269722 Thea sinensis Species 0.000 claims abstract description 66
- 235000013616 tea Nutrition 0.000 claims abstract description 46
- 235000013372 meat Nutrition 0.000 claims abstract description 35
- 235000009569 green tea Nutrition 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 18
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000020097 white wine Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 241001640034 Heteropterys Species 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims abstract description 6
- 241000272525 Anas platyrhynchos Species 0.000 claims description 8
- 235000015278 beef Nutrition 0.000 claims description 8
- 235000015277 pork Nutrition 0.000 claims description 8
- 240000002930 Alternanthera sessilis Species 0.000 claims description 3
- 235000015579 Alternanthera sessilis Nutrition 0.000 claims description 3
- 241000272814 Anser sp. Species 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 11
- -1 polycyclic aromatic compounds Chemical class 0.000 abstract description 7
- 239000000779 smoke Substances 0.000 abstract description 5
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 75
- 150000008442 polyphenolic compounds Chemical class 0.000 description 8
- 235000013824 polyphenols Nutrition 0.000 description 8
- 230000000391 smoking effect Effects 0.000 description 7
- 235000019504 cigarettes Nutrition 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 125000003118 aryl group Chemical group 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- YCIMNLLNPGFGHC-UHFFFAOYSA-N catechol Chemical compound OC1=CC=CC=C1O YCIMNLLNPGFGHC-UHFFFAOYSA-N 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000006399 behavior Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 125000005605 benzo group Chemical group 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- 125000003367 polycyclic group Chemical group 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000002023 wood Substances 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 preparation method that this programme discloses a kind of bacon of bacon processing technique field, comprises the following steps：A, using more than 53 ° of white wine uniform application on fresh meat surface；B, fresh meat surface uniform application salt that will be in a after smearing white wine, salinity account for the 3 ~ 3.5% of fresh meat weight；C, the stem tea of green tea is soaked with warm water, then the stem tea after immersion is wrapped in the fresh meat surface after salt is smeared in b, the bacon that salts down is obtained, dry tea leaf thickness is 0.8 ~ 1cm；Then wrapped using the tinfoil bacon that will salt down；D, green tea withe or tealeaves are fabricated to green tea powder, the bacon that salts down are carried out just smoke using green tea powder, fire-cureed and tail smokes to obtain bacon.The characteristics of bacon prepared using this programme has the content of material of the unfavorable health such as salt, nitrite and polycyclic aromatic compounds low；Simultaneously as having incorporated the fragrance of green tea so that obtained bacon has the advantages that color delicate flavour is beautiful, tea perfume overflows, safe.
Description
Technical field
The present invention relates to the processing technique field of bacon, more particularly to a kind of preparation method of bacon.
Background technology
Bacon be mainly by fresh meat is pickled through salt and indoors place 1 ~ 2 day, after oozing out moisture, then by timber,
The easily electricity consumption of smoke material or the charcoal fire such as wood sawdust are heated to producing a large amount of dense smokes to smoke fresh meat and obtained at smoke point.Due to cigarette
Bacon has that meat is thin, sootiness it is salty it is fragrant, thin without it is stiff, hide long be stale-proof, cured fragrance is beautiful, entrance is enjoyed endless aftertastes the characteristics of so that cigarette
Bacon is loved by people.
But in the manufacturing process of bacon, in order that fresh meat is dehydrated and improves the storage time of bacon, in fresh meat
Substantial amounts of salt is needed to use to be pickled before sootiness, the injected volume of general salt reaches 5% or so of fresh meat weight；So that cigarette
Bacon salt content is too high, and the health to eater is adversely affected.In addition in the smoking process of fresh meat, due to timber, saw
Crumb etc. is not sufficiently combusted, and more polycyclic aromatic compounds are contained in its smog for producing, and polycyclic aromatic compounds refer to
The compound that two or more phenyl ring connects together, is relatively early discovery and a fairly large number of carcinogenic substance（Such as BaP）, easily to people
Body health threatens.
The content of the invention
The invention is intended to provide a kind of preparation method of bacon, to solve bacon salt content of the prior art and many
Cyclophane perfume kind compound content is too high and the problem of do harm to huamn body.
A kind of preparation method of the bacon in this programme, comprises the following steps：
Step one：Fresh meat treatment
A, using more than 53 ° of white wine uniform application on fresh meat surface；
B, fresh meat surface uniform application salt that will be in a after smearing white wine, salinity account for the 3 ~ 3.5% of fresh meat weight；
C, the stem tea of green tea is soaked with warm water, then the stem tea after immersion is wrapped in the fresh meat table after salt is smeared in b
Face, is obtained the bacon that salts down, and dry tea leaf thickness is 0.8 ~ 1cm；Then wrapped using the tinfoil bacon that will salt down；
Step 2：Sootiness：Green tea withe or tealeaves are fabricated to green tea powder, using green tea powder to the bacon 36 ~ 40h of sootiness that salts down, behaviour
Make specific as follows：
E, the first smoked of 8 ~ 10h is first carried out to the bacon that salts down, temperature control is at 30 ~ 40 DEG C；
F, it is just smoked after, remove the tinfoil and stem tea outside the bacon that salts down；Then carry out 20 ~ 21h to the bacon that salts down to fire-cure, temperature of fire-cureing
Degree control is at 50 ~ 70 DEG C；
G, will fire-cure after the bacon that salts down carry out 8 ~ 9h tail it is smoked bacon is obtained, the smoked temperature of tail is 30 ~ 35 DEG C.
The beneficial effect of this programme：Before sootiness, the stem tea for being coated with white wine, salt and green tea of fresh meat is made
Salt down bacon, and white wine, salt and stem tea have certain suppression or bactericidal action to the bacterium in fresh meat, due to white wine and tealeaves
Addition, sterilization need salinity be reduced, compared by conventional bacon, contained using bacon salt obtained in this programme
Amount reduces 30 ~ 40%；White wine can to a certain extent remove the raw meat botheration of fresh meat simultaneously, lift the mouthfeel of fresh meat；And dry tea
During the nutriments such as the Tea Polyphenols in leaf can be dissolved into fresh meat in smoking process.
In smoking process, first the bacon that salts down is carried out just to smoke, because temperature control is at 30 ~ 40 DEG C, help to promote in tinfoil
The bacon intensification that salts down of parcel, the material such as Tea Polyphenols in initial stem tea is dissolved in warm water, but rising with temperature and
Infiltration of the salt in the bacon that salts down, the moisture in the bacon that salts down is gradually outwards lost in.Due to salting down, bacon is wrapped with tinfoil, and salt down bacon
The moisture for oozing out cannot be lost in, and the Tea Polyphenols in stem tea is dissolved in moisture, and due to salting down, bacon is immersed in moisture, in moisture
Tea Polyphenols can partly penetrate into the bacon that salts down.Further, since when just starting, the temperature of green tea powder is relatively low, simultaneously containing more
Moisture, the burn incompletely of green tea powder can be caused to aggravate, should during can produce more polycyclic aromatic compounds, and this
When salt down bacon outside be enclosed with tinfoil, polycyclic aromatic compounds cannot be introduced into inside tinfoil, so as to greatly reduce cigarette
Polycyclic aromatic compounds content in bacon, improves the security of bacon.
By the first smoked of 8 ~ 10h, in stem tea Tea Polyphenols and aromatic substance etc. be fully dissolved into moisture and the bacon that salts down in.
Now remove the tinfoil and stem tea outside the bacon that salts down, and the bacon that salts down is fire-cureed, temperature of fire-cureing is 50 ~ 70 DEG C, can be made
The moisture salted down in bacon is quickly lost in；Meanwhile, the lifting of drying and temperature when tea leaf powder is due to by just smoking, in the process of fire-cureing
In, the polycyclic aromatic compounds contained in smog are reduced, and aromatic substance may proceed to carry out the bacon that salts down Titian, make tealeaves
Aromatic substance in powder well into in the bacon that salts down, so as to lift the tea smell and security of bacon.
After fire-cureing, the moisture contained in the bacon that salts down is substantially reduced, and now cools the temperature to 30 ~ 35 DEG C and the bacon that salts down is entered
End of line is smoked, and can reduce the loss speed of the bacon internal moisture that salts down, it is to avoid excessive water is lost in the mouthfeel of influence bacon；Together
When, due to the reduction of temperature, it is to avoid temperature is too high, and cause to salt down the situation of fatty excessive decomposition of bacon occurs.
In addition, in the smoking process for salting bacon down, the catechol entered into the bacon that salts down has to remove to nitrite to be made
With the content of the bacon nitrite that salts down can be significantly reduced；And Tea Polyphenols for reduce user's body in free radical have compared with
Good effect, so as to improve the security of bacon, reduces its harm to eater.
Further, the fresh meat is fresh pork, fresh beef, fresh mutton, fresh duck, fresh goose, fresh chicken meat, fresh dog meats and fresh
One kind in rabbit meat.It is fresh due to fresh pork, fresh beef, fresh mutton, fresh duck, fresh goose, fresh chicken meat, fresh dog meats and fresh rabbit meat
Meat is more consistent to the resistance to smoked degree of sootiness, has preferable effect to smoking such fresh meat using this method.Meanwhile, using this
Method can also be smoked to meats such as seafood.
Further, in step 2, the first smoked temperature of the bacon that salts down is 35 DEG C, just smokes the time for 9h.Just smoked temperature control is 35
DEG C, the temperature of the bacon that salts down can be faster lifted, the Tea Polyphenols in stem tea is more dissolved into moisture, while avoiding
Temperature is too high, and the bacon that makes to salt down is cured in advance, influences bacon mouthfeel；Just the smoked time for 9h make to salt down bacon first smoked effect more preferably, keep away
Exempted from just smoked deficiency, the Tea Polyphenols in stem tea enter the bacon that salts down it is not enough and it is first it is smoked excessively, what the bacon taste that causes to salt down was deteriorated asks
Topic.
Further, in step 2, for 60 DEG C, the time of fire-cureing is for 20h for the temperature of fire-cureing of the bacon that salts down.The temperature control that will fire-cure exists
60 DEG C, the moisture in the bacon that can make to salt down quickly outflows, meanwhile, promote the aromatic substance in tea leaf powder more enter into salt down it is salty
In meat, the fragrance of bacon is improved；The time fire-cure for 20h, tea leaf powder can be made to carry out more sufficiently burning, reduce polycyclic fragrance
The generation of class compound, while turn avoid high temperature causes salt down bacon dehydration and the excessive situation generation of fat splitting.
Further, in step 2, the tail smoked time of the bacon that salts down is 9h, and the smoked temperature of tail is 30 DEG C.Using the smoked temperature of 30 DEG C of tails
Spend and the smoked 9h of tail, make obtained bacon moisture and fat content moderate, look good, smell good and taste good.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Embodiment 1：
A kind of preparation method of bacon, comprises the following steps：
Step one：Fresh pork treatment
A, using more than 53 ° of white wine uniform application on fresh pork surface；
B, fresh pork surface uniform application salt that will be in a after smearing white wine, salinity account for the 3% of fresh pork weight；
C, the stem tea of green tea is soaked with warm water, then the stem tea after immersion is wrapped in the fresh pork after salt is smeared in b
Surface, is obtained the bacon that salts down, and dry tea leaf thickness is 1cm；Then wrapped using the tinfoil bacon that will salt down；
Step 2：Sootiness：Green tea withe or tealeaves are fabricated to green tea powder, using green tea powder to the bacon sootiness 38h that salts down, operation tool
Body is as follows：
E, the first smoked of 9h is first carried out to the bacon that salts down, temperature control is at 35 DEG C；
F, it is just smoked after, remove the tinfoil and stem tea outside the bacon that salts down；Then carry out 20h to the bacon that salts down to fire-cure, temperature of fire-cureing
Control is at 60 DEG C；
G, will fire-cure after the bacon that salts down carry out 9h tail it is smoked bacon is obtained, the smoked temperature of tail is 30 DEG C.
Embodiment 2：
A kind of preparation method of bacon, comprises the following steps：
Step one：Fresh beef treatment
A, using more than 53 ° of white wine uniform applications on fresh beef surface；
B, fresh beef surface uniform application salt that will be in a after smearing white wine, salinity account for the 3.2% of fresh beef weight；
C, the stem tea of green tea is soaked with warm water, then the stem tea after immersion is wrapped in the fresh beef after salt is smeared in b
Surface, is obtained the bacon that salts down, and dry tea leaf thickness is 0.9cm；Then wrapped using the tinfoil bacon that will salt down；
Step 2：Sootiness：Green tea withe or tealeaves are fabricated to green tea powder, using green tea powder to the bacon sootiness 40h that salts down, operation tool
Body is as follows：
E, the first smoked of 10h is first carried out to the bacon that salts down, temperature control is at 40 DEG C；
F, it is just smoked after, remove the tinfoil and stem tea outside the bacon that salts down；Then carry out 21h to the bacon that salts down to fire-cure, temperature of fire-cureing
Control is at 70 DEG C；
G, will fire-cure after the bacon that salts down carry out 9h tail it is smoked bacon is obtained, the smoked temperature of tail is 32 DEG C.
Embodiment 3：
A kind of preparation method of bacon, comprises the following steps：
Step one：Fresh duck treatment
A, using more than 53 ° of white wine uniform applications on fresh duck surface；
B, fresh duck surface uniform application salt that will be in a after smearing white wine, salinity account for the 3.5% of fresh duck weight；
C, the stem tea of green tea is soaked with warm water, then the stem tea after immersion is wrapped in the fresh duck after salt is smeared in b
Surface, is obtained the bacon that salts down, and dry tea leaf thickness is 0.8cm；Then wrapped using the tinfoil bacon that will salt down；
Step 2：Sootiness：Green tea withe or tealeaves are fabricated to green tea powder, using green tea powder to the bacon sootiness 36h that salts down, operation tool
Body is as follows：
E, the first smoked of 8h is first carried out to the bacon that salts down, temperature control is at 30 DEG C；
F, it is just smoked after, remove the tinfoil and stem tea outside the bacon that salts down；Then carry out 20h to the bacon that salts down to fire-cure, temperature of fire-cureing
Control is at 50 DEG C；
G, will fire-cure after the bacon that salts down carry out 8h tail it is smoked bacon is obtained, the smoked temperature of tail is 35 DEG C.
Compared with traditional fume smoking method, the bacon prepared using this method, its benzo bacon more relatively conventional than content
Reduce by 40 ~ 50%, content of nitrite reduction by 15 ~ 20%.The harmful substance in bacon can be significantly reduced, while making obtained cigarette
Bacon has tea perfume, and mouthfeel is more preferable.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, can be with
Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (5)
1. a kind of preparation method of bacon, it is characterised in that comprise the following steps：
Step one：Fresh meat treatment
A, using more than 53 ° of white wine uniform application on fresh meat surface；
B, fresh meat surface uniform application salt that will be in a after smearing white wine, salinity account for the 3 ~ 3.5% of fresh meat weight；
C, the stem tea of green tea is soaked with warm water, then the stem tea after immersion is wrapped in the fresh meat table after salt is smeared in b
Face, is obtained the bacon that salts down, and dry tea leaf thickness is 0.8 ~ 1cm；Then wrapped using the tinfoil bacon that will salt down；
Step 2：Sootiness：Green tea withe or tealeaves are fabricated to green tea powder, using green tea powder to the bacon 36 ~ 40h of sootiness that salts down, behaviour
Make specific as follows：
E, the first smoked of 8 ~ 10h is first carried out to the bacon that salts down, temperature control is at 30 ~ 40 DEG C；
F, it is just smoked after, remove the tinfoil and stem tea outside the bacon that salts down；Then carry out 20 ~ 21h to the bacon that salts down to fire-cure, temperature of fire-cureing
Degree control is at 50 ~ 70 DEG C；
G, will fire-cure after the bacon that salts down carry out 8 ~ 9h tail it is smoked bacon is obtained, the smoked temperature of tail is 30 ~ 35 DEG C.
2. the preparation method of bacon according to claim 1, it is characterised in that：The fresh meat be fresh pork, fresh beef,
One kind in fresh mutton, fresh duck, fresh goose, fresh chicken meat, fresh dog meats and fresh rabbit meat.
3. the preparation method of bacon according to claim 1 and 2, it is characterised in that：In step 2, the first of the bacon that salts down is smoked
Temperature is 35 DEG C, just smokes the time for 9h.
4. the preparation method of bacon according to claim 3, it is characterised in that：In step 2, the temperature of fire-cureing of the bacon that salts down
It is 60 DEG C to spend, and the time of fire-cureing is for 20h.
5. the preparation method of bacon according to claim 4, it is characterised in that：In step 2, when the tail of the bacon that salts down is smoked
Between be 9h, the smoked temperature of tail is 30 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611184310.9A CN106819937A (en) | 2016-12-20 | 2016-12-20 | A kind of preparation method of bacon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611184310.9A CN106819937A (en) | 2016-12-20 | 2016-12-20 | A kind of preparation method of bacon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819937A true CN106819937A (en) | 2017-06-13 |
Family
ID=59140645
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611184310.9A Pending CN106819937A (en) | 2016-12-20 | 2016-12-20 | A kind of preparation method of bacon |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106819937A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109738409A (en) * | 2019-01-24 | 2019-05-10 | 武汉仁川食品有限公司 | A kind of detection method for fire-cureing BaP in meat products |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869305A (en) * | 2010-05-26 | 2010-10-27 | 王宗刚 | Method for processing and making flexible-packaging vacuum smoke meat |
| CN102726503A (en) * | 2012-06-14 | 2012-10-17 | 松阳县诚天和食品有限公司 | Preparation method of tea-smoked hams |
| CN103494229A (en) * | 2013-09-18 | 2014-01-08 | 镇沅彝族哈尼族拉祜族自治县源九农产品开发有限责任公司 | Puer tea cured meat product and preparation method thereof |
| CN104872692A (en) * | 2015-04-24 | 2015-09-02 | 安徽卫食园肉类食品有限公司 | Preparation method of smoked and preserved meat |
-
2016
- 2016-12-20 CN CN201611184310.9A patent/CN106819937A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869305A (en) * | 2010-05-26 | 2010-10-27 | 王宗刚 | Method for processing and making flexible-packaging vacuum smoke meat |
| CN102726503A (en) * | 2012-06-14 | 2012-10-17 | 松阳县诚天和食品有限公司 | Preparation method of tea-smoked hams |
| CN103494229A (en) * | 2013-09-18 | 2014-01-08 | 镇沅彝族哈尼族拉祜族自治县源九农产品开发有限责任公司 | Puer tea cured meat product and preparation method thereof |
| CN104872692A (en) * | 2015-04-24 | 2015-09-02 | 安徽卫食园肉类食品有限公司 | Preparation method of smoked and preserved meat |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109738409A (en) * | 2019-01-24 | 2019-05-10 | 武汉仁川食品有限公司 | A kind of detection method for fire-cureing BaP in meat products |
| CN109738409B (en) * | 2019-01-24 | 2021-07-16 | 武汉仁川食品有限公司 | Method for detecting benzopyrene in smoked meat product |
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Application publication date: 20170613 |