CN106962798A - A kind of preparation method of bacon - Google Patents
A kind of preparation method of bacon Download PDFInfo
- Publication number
- CN106962798A CN106962798A CN201710379003.4A CN201710379003A CN106962798A CN 106962798 A CN106962798 A CN 106962798A CN 201710379003 A CN201710379003 A CN 201710379003A CN 106962798 A CN106962798 A CN 106962798A
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- CN
- China
- Prior art keywords
- meat
- dehydrated
- days
- bacon
- weight
- 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
Links
- 235000015241 bacon Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000020995 raw meat Nutrition 0.000 claims abstract description 36
- 235000013372 meat Nutrition 0.000 claims abstract description 33
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 235000020097 white wine Nutrition 0.000 claims abstract description 13
- 238000007493 shaping process Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 8
- 239000011425 bamboo Substances 0.000 claims abstract description 8
- 239000011449 brick Substances 0.000 claims abstract description 8
- 239000011121 hardwood Substances 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 235000021110 pickles Nutrition 0.000 claims abstract description 8
- 230000018044 dehydration Effects 0.000 claims description 17
- 238000006297 dehydration reaction Methods 0.000 claims description 17
- 241001330002 Bambuseae Species 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 abstract description 7
- 230000002335 preservative effect Effects 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 description 3
- 238000011835 investigation Methods 0.000 description 3
- 235000020997 lean meat Nutrition 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 239000003337 fertilizer Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to food processing technology field, more particularly to a kind of preparation method of bacon.Following steps are specifically included, the slitting shaping of (1) raw meat is weighed；(2) sequentially adding salt, Chinese prickly ash, white wine, soy sauce, to carry out tumbling on tumbler tasty, is then placed in pickle and 60 80h are pickled in cylinder；(3) by the meat wire rope handling pickled, it is placed on bamboo pole, is then placed in baking a heatable brick bed, adds the smoked baking of hardwood 68 days；(4) it is placed in 55 70 days between putting；(5) fire is carried out to the surface of meat with fire, plays vesicle to meat surface, then cleaned with warm water, then dry up surface moisture；(6) vacuumize packaging and be stored in interior, obtain finished product.There is provided a kind of new bacon production method, without any preservative and the shelf-life it is longer.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of preparation method of bacon.
Background technology
Cured meat product is a kind of time-honored traditional meat, is loved by people, Major Epidemic in Sichuan, Hunan and
The ground such as Guangdong, due to being typically to be pickled in twelfth month of the lunar calendar, so being referred to as " bacon ".Bacon has that color and luster is attractive in appearance, local flavor
It is unique, nutritious the advantages of, deep to be liked by everybody.
Bacon of the prior art, the shelf-life is shorter generally 3-6 months, and typically can all be added to extend the shelf life
Preservative, or add anti-oxidation material to extend the shelf life, although and the addition of these materials also meets state food peace
Full regulation, but how much the addition of preservative or antioxidant can all give people to bring a little influences.
The content of the invention
The invention provides a kind of preparation method of new bacon, solving bacon of the prior art, largely addition is anti-
Rotten agent and shelf-life short technical problem.
Concrete technical scheme is the preparation method of the bacon, is comprised the following steps, the slitting shaping of (1) raw meat, is weighed；
(2) sequentially adding salt, Chinese prickly ash, white wine, soy sauce, to carry out tumbling on tumbler tasty, is then placed in pickle in cylinder and pickles
60h-80h, realizes and is dehydrated for the first time；(3) by the meat wire rope handling pickled, it is placed on bamboo pole, is then placed in baking a heatable brick bed, adds hardwood
It is smoked to dry -8 days 6 days, realize second and be dehydrated；(4) well-ventilated is placed on, temperature is at 18 DEG C -22 DEG C in 55 days -70 between putting
My god, realize that third time is dehydrated；(5) fire is carried out to the surface of meat with fire, plays vesicle to meat surface, then carried out clearly with warm water
Wash, then dry up surface moisture, realize the 4th dehydration；(6) vacuumize packaging and be stored in interior, obtain finished product.
The weight of salt is that the 2% of the raw meat weight, weight of Chinese prickly ash is raw meat weight in further step (2)
0.075%th, the weight of white wine is the 0.75% of raw meat weight, the weight of soy sauce is raw meat weight 1%.
Raw meat is dehydrated 10%-16% in further step (2)；Raw meat is dehydrated 35%-45% in step (3)；Step
Suddenly 5%-13% is dehydrated in (4)；Dehydration 5%-8% in step (5).
The preparation method of the further bacon comprises the following steps the slitting shaping of (1) raw meat, weighs；(2) successively
Adding salt, Chinese prickly ash, white wine, soy sauce, to carry out tumbling on tumbler tasty, is then placed in pickle and 72h is pickled in cylinder, realization
It is dehydrated for the first time；(3) by the meat wire rope handling pickled, it is placed on bamboo pole, is then placed in baking a heatable brick bed, adds the smoked baking of hardwood 7 days, realize
Second of dehydration；(4) it is placed in 60 days between putting, realizes that third time is dehydrated；(5) fire is carried out to the surface of meat with fire, to meat
Vesicle is played on surface, is then cleaned with warm water, then dries up surface moisture, realizes the 4th dehydration；(6) packaging storage is vacuumized
In interior, finished product is obtained.
Beneficial effect, the present invention is by unique production technology, in the situation without any preservative and antioxidant
Under limited shelf-life for extending bacon, bacon can be made to preserve at normal temperatures 1 year as long as, harm to the human body is smaller, bacon
Mouthfeel is also more preferable.
Embodiment
The concrete technical scheme of embodiment 1 is the preparation method of the bacon, is comprised the following steps, and raw meat is carried out first and is cut
Bar shaping, wide 10cm is cut into by raw meat, and then long 30cm strip weighs, to determine follow-up raw material deal；To make
Exemplified by standby 200kg raw meats, the cutting shaping of 200kg raw meats is now weighed standby；Then weigh salt 4kg, it is Chinese prickly ash 0.15kg, white
Wine 1.5kg, soy sauce 2kg, sequentially adding salt, Chinese prickly ash, white wine, soy sauce, to carry out tumbling on tumbler tasty, then puts
60h is pickled in cylinder is pickled, realizes and is dehydrated for the first time；Next by the meat wire rope handling pickled, it is placed on bamboo pole, is then placed in
A heatable brick bed is dried, the smoked baking of hardwood 6 days is added, realizes second and be dehydrated；Well-ventilated is subsequently placed on, temperature is at 18 DEG C between putting 55
My god, realize that third time is dehydrated, raw meat dehydration 5%-13%；Fire further is carried out to the surface of meat with fire, to meat surface
Vesicle is played, is then cleaned with warm water, then dries up surface moisture, the 4th dehydration is realized；Packaging is finally vacuumized to be stored in
Interior, obtains finished product.Obtained bacon, delicious meat, fertilizer and it is oiliness, fat meat is glittering and translucent, lean meat section into pale red, and
The shelf-life can reach 1 year as long as in the case of without any preservative.
The concrete technical scheme of embodiment 2 is the preparation method of the bacon, is comprised the following steps, and raw meat is carried out first and is cut
Bar shaping, wide 10cm is cut into by raw meat, and then long 30cm strip weighs, to determine follow-up raw material deal；To make
Exemplified by standby 200kg raw meats, the cutting shaping of 200kg raw meats is now weighed standby；Then weigh salt 4kg, it is Chinese prickly ash 0.15kg, white
Wine 1.5kg, soy sauce 2kg, sequentially adding salt, Chinese prickly ash, white wine, soy sauce, to carry out tumbling on tumbler tasty, then puts
80h is pickled in cylinder is pickled, realizes and is dehydrated for the first time, raw meat dehydration reaches 10%-16%；Next the meat pickled is worn
Rope, is placed on bamboo pole, is then placed in baking a heatable brick bed, adds the smoked baking of hardwood 8 days, realizes second and be dehydrated, raw meat dehydration 35%-
45%；Well-ventilated is subsequently placed on, temperature, in 60 days between putting, realizes that third time is dehydrated at 20 DEG C, raw meat dehydration
5%-13%；Fire further is carried out to the surface of meat with fire, vesicle is played to meat surface, is then cleaned with warm water, then
Surface moisture is dried up, the 4th dehydration, raw meat dehydration 5%-8% is realized；Finally vacuumize packaging and be stored in interior, obtain into
Product.Obtained bacon, delicious meat, fertilizer and it is oiliness, fat meat is glittering and translucent, and lean meat section is into pale red, and without any
The shelf-life can reach 1 year as long as in the case of preservative.
Optimum embodiment, concrete technical scheme is the preparation method of the bacon, is comprised the following steps, and raw material is carried out first
Meat cuts shaping, raw meat is cut into wide 10cm, then long 30cm strip weighs, to determine follow-up raw material deal；
Exemplified by preparing 200kg raw meats, the cutting shaping of 200kg raw meats is now weighed standby；Then salt 4kg, Chinese prickly ash are weighed
0.15kg, white wine 1.5kg, soy sauce 2kg, sequentially adding salt, Chinese prickly ash, white wine, soy sauce, to carry out tumbling on tumbler tasty,
Then it is placed in pickle and 72h is pickled in cylinder, realize and be dehydrated for the first time, raw meat dehydration reaches 10%-16%；Next it will pickle
Good meat wire rope handling, is placed on bamboo pole, is then placed in baking a heatable brick bed, adds the smoked baking of hardwood 7 days, realizes second and be dehydrated, raw meat takes off
Water 35%-45%；Well-ventilated is subsequently placed on, temperature, in 70 days between putting, realizes that third time is dehydrated, raw meat at 22 DEG C
It is dehydrated 5%-13%；Fire further is carried out to the surface of meat with fire, vesicle is played to meat surface, is then carried out clearly with warm water
Wash, then dry up surface moisture, realize the 4th dehydration, raw meat dehydration 5%-8%；Finally vacuumize packaging and be stored in interior,
Obtain finished product.Technique in the technical scheme can reach the present invention most suitable technological parameter, bacon made from gained, meat is most
For deliciousness, fat meat is glittering and translucent, and lean meat section is into pale red, and exogenic color is the most beautiful, and Production Time is also more moderate, without appointing
The shelf-life can reach 1 year as long as in the case of what preservative.
Experimental data, is locally looking for 20 shops, by the investigation statisticses up to 2 years, by entering to 1000 customers
Row pays a return visit investigation, and as a result customer 90% reacts good to the color and luster, taste, shelf-life of bacon, by large batch of bacon
Counted, the bacon shelf-life of discovery 95% has 5% customer response to occur in that and just do not become up to 1 year more than 1 year
The situation of matter, by investigation and analysis, reason be substantially customer's storage mode cause bacon go bad.Pass through substantial amounts of experiment
Fully demonstrate, the bacon of this method production has the purpose for the shelf-life for being free of additive and reaching the long period.To people
Body harm is smaller, and bacon color and luster, mouthfeel are also more preferable.
Claims (4)
1. a kind of preparation method of bacon, it is characterised in that：Comprise the following steps, the slitting shaping of (1) raw meat is weighed；(2) according to
It is tasty that secondary addition salt, Chinese prickly ash, white wine, soy sauce carry out tumbling on tumbler, is then placed in pickle and 60h- is pickled in cylinder
80h, realizes and is dehydrated for the first time；(3) by the meat wire rope handling pickled, it is placed on bamboo pole, is then placed in baking a heatable brick bed, adds the smoked baking of hardwood
- 8 days 6 days, realize second and be dehydrated；(4) well-ventilated is placed on, temperature is at 18 DEG C -22 DEG C in -70 days 55 days between putting, reality
Now third time is dehydrated；(5) fire is carried out to the surface of meat with fire, plays vesicle to meat surface, then cleaned with warm water, then blow
Dry surface moisture, realizes the 4th dehydration；(6) vacuumize packaging and be stored in interior, obtain finished product.
2. the preparation method of bacon according to claim 1, it is characterised in that：The weight of salt is raw material in step (2)
The 2% of meat weight, the weight of Chinese prickly ash is that the 0.075% of the raw meat weight, weight of white wine is the 0.75% of the raw meat weight, weight of soy sauce
Measure as the 1% of raw meat weight.
3. the preparation method of bacon according to claim 2, it is characterised in that：Raw meat is dehydrated 10%- in step (2)
16%；Raw meat is dehydrated 35%-45% in step (3)；Dehydration 5%-13% in step (4)；Dehydration 5%-8% in step (5).
4. the preparation method of bacon according to claim 1, it is characterised in that：Comprise the following steps (1) raw meat slitting
Shaping, weighs；(2) sequentially adding salt, Chinese prickly ash, white wine, soy sauce, to carry out tumbling on tumbler tasty, is then placed in and pickles
72h is pickled in cylinder, realizes and is dehydrated for the first time；(3) by the meat wire rope handling pickled, it is placed on bamboo pole, is then placed in baking a heatable brick bed, adds
Hardwood is smoked to be dried 7 days, is realized second and is dehydrated；(4) it is placed on and is carried out 60 days between putting, realizes that third time is dehydrated；(5) with fire to meat
Surface carry out fire, play vesicle to meat surface, then cleaned with warm water, then dry up surface moisture, realize the 4th time it is de-
Water；(6) vacuumize packaging and be stored in interior, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710379003.4A CN106962798A (en) | 2017-05-25 | 2017-05-25 | A kind of preparation method of bacon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710379003.4A CN106962798A (en) | 2017-05-25 | 2017-05-25 | A kind of preparation method of bacon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106962798A true CN106962798A (en) | 2017-07-21 |
Family
ID=59327054
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710379003.4A Pending CN106962798A (en) | 2017-05-25 | 2017-05-25 | A kind of preparation method of bacon |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106962798A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380116A (en) * | 2008-09-29 | 2009-03-11 | 符碧中 | Processing method of edible bacon |
| CN101380117A (en) * | 2008-10-15 | 2009-03-11 | 冉伟 | Production method of bacon |
| CN101816434A (en) * | 2010-04-30 | 2010-09-01 | 巫溪县红池腊鲜食品有限公司 | Pickling method of preserved meat |
| CN102100367A (en) * | 2010-12-23 | 2011-06-22 | 四川金忠食品股份有限公司 | Preparation method of bacon |
| CN102742861A (en) * | 2012-07-25 | 2012-10-24 | 重庆市黔江区嘉佳畜禽养殖专业合作社 | Processing method of special type wild boar bacon |
-
2017
- 2017-05-25 CN CN201710379003.4A patent/CN106962798A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380116A (en) * | 2008-09-29 | 2009-03-11 | 符碧中 | Processing method of edible bacon |
| CN101380117A (en) * | 2008-10-15 | 2009-03-11 | 冉伟 | Production method of bacon |
| CN101816434A (en) * | 2010-04-30 | 2010-09-01 | 巫溪县红池腊鲜食品有限公司 | Pickling method of preserved meat |
| CN102100367A (en) * | 2010-12-23 | 2011-06-22 | 四川金忠食品股份有限公司 | Preparation method of bacon |
| CN102742861A (en) * | 2012-07-25 | 2012-10-24 | 重庆市黔江区嘉佳畜禽养殖专业合作社 | Processing method of special type wild boar bacon |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170721 |
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| RJ01 | Rejection of invention patent application after publication |