CN107114699A - A kind of mould proof method for salting of bacon - Google Patents
A kind of mould proof method for salting of bacon Download PDFInfo
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- CN107114699A CN107114699A CN201710409710.3A CN201710409710A CN107114699A CN 107114699 A CN107114699 A CN 107114699A CN 201710409710 A CN201710409710 A CN 201710409710A CN 107114699 A CN107114699 A CN 107114699A
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- 235000015241 bacon Nutrition 0.000 title claims abstract description 26
- 238000009938 salting Methods 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 19
- 229920001661 Chitosan Polymers 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 14
- 230000004048 modification Effects 0.000 claims abstract description 14
- 238000012986 modification Methods 0.000 claims abstract description 14
- 238000007605 air drying Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 6
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000005018 casein Substances 0.000 claims abstract description 5
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000021240 caseins Nutrition 0.000 claims abstract description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 235000020339 pu-erh tea Nutrition 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 5
- 230000005855 radiation Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 125000002252 acyl group Chemical group 0.000 claims 1
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 230000003647 oxidation Effects 0.000 abstract description 9
- 238000007254 oxidation reaction Methods 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000007926 Craterellus fallax Nutrition 0.000 abstract description 3
- 240000007175 Datura inoxia Species 0.000 abstract description 3
- 235000013616 tea Nutrition 0.000 description 6
- 241000218691 Cupressaceae Species 0.000 description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 4
- 241000018646 Pinus brutia Species 0.000 description 4
- 235000011613 Pinus brutia Nutrition 0.000 description 4
- 241000722363 Piper Species 0.000 description 4
- 239000002304 perfume Substances 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000015598 salt intake Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Prepare the raw material of following parts by weight the invention provides a kind of mould proof method for salting of bacon, including (1)：6~10 parts of tealeaves, 3~5 parts of cacumen biotae, 3~4 parts of jujube, 2~3 parts of orange peel, 1~2 part of casein mix raw material, add the water of 20~25 times of raw material gross weight, 40~60min is boiled jointly, filter, obtain mixed extract；(2) cutlet is soaked, and (3) cutlet is air-dried, and (4) are on cutlet is air-dried plus preserved materials mixing is pickled, and the weight ratio for air-drying cutlet and preserved materials is 20：1, the preserved materials by following weight than component mix：Salt：Cassia bark：Chinese prickly ash：Pepper：It is anistree：Cloves：Modification of chitosan=5~7：2~3：1~2：1~2：1~2：1~2：0.5~0.8, salting period is 6~8 days；(5) it is finished product after drying.The present invention has advantages below：(1) can be effectively mould proof；(2) oxidation rate can be reduced；(3) local flavor more horn of plenty, it is unique.
Description
Technical field
The invention belongs to meat product processing technique field, and in particular to a kind of mould proof method for salting of bacon.
Background technology
Bacon is one kind of Chinese butcher's meat, and other are regional in Sichuan, Hunan and the band of Guangdong one, but in south for Major Epidemic
There is making.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 alcohol of tasting in Huang
Perfume (or spice), fertile oiliness mouth is thin not get stuck between the teeth, not only unique flavor, and with appetizing, cold removing, the function such as help digestion.Bacon can extend preservation
Time, but it is not permanent not bad.Research shows that the bacon in hot humid environment is easy to oxidation deterioration, also easily occurs mould
Become, the toxin that mould and pathogenic bacteria produce can be remained in bacon, can have a strong impact on the quality and safety of bacon.
Current mold-proof method mainly has two kinds：(1) salt consumption is increased, the high salinity of bacon is unfavorable for eater's
Health；(2) drying is fried again, but fried rear caused oil content rise is equally also unfavorable for the health of eater.In addition, existing
There is mould proof bacon taste single, have lost the pine and cypress fragrance of former smoked bacon.
The content of the invention
In order to solve the above mentioned problem present in prior art, pickle it is an object of the invention to provide a kind of bacon is mould proof
Method.The mould proof method for salting of the bacon need not be fried, and salt consumption is low, edible safety；Oxidation rate is slow.
Technical solution of the present invention is as follows：
A kind of mould proof method for salting of bacon, it is characterised in that concrete operation step is as follows：
(1) raw material of following parts by weight is prepared：6~10 parts of tealeaves, 3~5 parts of cacumen biotae, 3~4 parts of jujube, orange peel 2~
3 parts, 1~2 part of casein, raw material is mixed, and adds the water of 20~25 times of raw material gross weight, 40~60min is boiled jointly, is filtered,
Mixed extract, by mixed extract be cooled to less than 25 DEG C it is standby；Using tealeaves, cacumen biotae and orange bark extract, draw
Tea perfume is entered and pericarp is fragrant, while retaining traditional pine and cypress stacte；In addition, the protein in extract carries out U.S. drawing with reduced sugar
Moral is reacted, and product has oxidation resistant effect, can slow down bacon, while avoiding the oxidation of Tea Polyphenols；
(2) fresh pork is cleaned, is cut into the wide cutlet of 3~5cm, cutlet is immersed in mixed extract, 20~25
DEG C, 10~18 hours；
(3) cutlet is taken out and air-dried, air-dried temperature is less than 15 DEG C, and air-dry time is 2~3 days, obtain air-drying cutlet；
(4) preserved materials mixing is added to pickle on cutlet is air-dried, the weight ratio for air-drying cutlet and preserved materials is 20：1, it is described to salt down
System material by following weight than component mix：Salt：Cassia bark：Chinese prickly ash：Pepper：It is anistree：Cloves：Modification of chitosan=5~
7：2~3：1~2：1~2：1~2：1~2：0.5~0.8, salting period is 6~8 days；Preserved materials reduce the consumption of salt,
Modification of chitosan is introduced simultaneously, can be effectively mould proof.
(5) the air-dried cutlet pickled is dried under 8 DEG C~15 DEG C of environment temperature, the drying time is 20~25 days,
It is finished product after drying.
Preferably, the tealeaves is Pu'er tea or clovershrub.
Preferably, the modification of chitosan is chitosan.
Preferably, in the step (5), modification of chitosan film is used after drying.It can be entered using modification of chitosan film
One step is effectively mould proof.
It is further preferred that in the step (5), after modification of chitosan film, carrying out radiation sterilizing.Irradiation is carried out to kill
Bacterium, can be further effectively mould proof.
For compared with prior art, the present invention has advantages below：
(1) mould does not detect, can be effectively mould proof；
(2) relative to bacon on the market, oxidation rate can be made to reduce 70~90%；
(3) remain pine and cypress fragrant, have tea perfume, orange fragrant again, local flavor more horn of plenty is unique, and is not in Tea Polyphenols
Oxidation becomes puckery phenomenon.
Embodiment
With reference to specific embodiment, the invention will be further described.
It is more according to the optional factor of the mould proof method for salting of bacon proposed by the present invention, various embodiments are can be designed that, because
This specific embodiment is only as the exemplary illustration of specific implementation of the invention, without constituting the limit to the scope of the invention
System.In order to specifically describe the present invention, contribute to those skilled in the art to further understand the present invention, select following examples
It is illustrative.It should be pointed out that to those skilled in the art, before present inventive concept is not departed from
Put, various modifications and improvements can be made.These belong to protection scope of the present invention.
Embodiment 1
A kind of mould proof method for salting of bacon, it is characterised in that comprise the following steps：
(1) raw material of following parts by weight is prepared：6 parts of Pu'er tea, 3 parts of cacumen biotae, 3 parts of jujube, 2 parts of orange peel, casein 1
Part, raw material is mixed, the water of 20 times of raw material gross weight is added, 60min is boiled jointly, filters, obtains mixed extract, mixing is extracted
Liquid be cooled to less than 25 DEG C it is standby；
(2) fresh pork is cleaned, is cut into the wide cutlet of 3cm, cutlet is immersed in mixed extract, 25 DEG C, 10 is small
When；
(3) cutlet is taken out and air-dried, air-dried temperature is less than 15 DEG C, and air-dry time is 2 days, obtain air-drying cutlet；
(4) preserved materials mixing is added to pickle on cutlet is air-dried, the weight ratio for air-drying cutlet and preserved materials is 20：1, it is described to salt down
System material by following weight than component mix：Salt：Cassia bark：Chinese prickly ash：Pepper：It is anistree：Cloves：Chitosan=5：
2：1：1：1：1：0.5, salting period is 8 days；
(5) the air-dried cutlet pickled is dried under 8 DEG C of environment temperature, the drying time is 25 days, is after drying
Finished product.
Embodiment 2
(1) raw material of following parts by weight is prepared：8 parts of Pu'er tea, 4 parts of cacumen biotae, 3.5 parts of jujube, 2.5 parts of orange peel, junket
1.5 parts of albumen, raw material is mixed, and adds the water of 22 times of raw material gross weight, 50min is boiled jointly, is filtered, is obtained mixed extract, will
Mixed extract be cooled to less than 25 DEG C it is standby；
(2) fresh pork is cleaned, is cut into the wide cutlet of 4cm, cutlet is immersed in mixed extract, 22 DEG C, 15 is small
When；
(3) cutlet is taken out and air-dried, air-dried temperature is less than 15 DEG C, and air-dry time is 3 days, obtain air-drying cutlet；
(4) preserved materials mixing is added to pickle on cutlet is air-dried, the weight ratio for air-drying cutlet and preserved materials is 20：1, it is described to salt down
System material by following weight than component mix：Salt：Cassia bark：Chinese prickly ash：Pepper：It is anistree：Cloves：Chitosan=6：
2：2：2：1：1：0.6, salting period is 7 days；
(5) the air-dried cutlet pickled is dried under 10 DEG C of environment temperature, the drying time is 22 days, is after drying
Finished product.
Embodiment 3
(1) raw material of following parts by weight is prepared：10 parts of Pu'er tea, 5 parts of cacumen biotae, 4 parts of jujube, 3 parts of orange peel, casein
2 parts, raw material is mixed, add the water of 25 times of raw material gross weight, 40min is boiled jointly, filtered, obtain mixed extract, mixing is carried
Take liquid be cooled to less than 25 DEG C it is standby；
(2) fresh pork is cleaned, is cut into the wide cutlet of 5cm, cutlet is immersed in mixed extract, 20 DEG C, 18 is small
When；
(3) cutlet is taken out and air-dried, air-dried temperature is less than 15 DEG C, and air-dry time is 3 days, obtain air-drying cutlet；
(4) preserved materials mixing is added to pickle on cutlet is air-dried, the weight ratio for air-drying cutlet and preserved materials is 20：1, it is described to salt down
System material by following weight than component mix：Salt：Cassia bark：Chinese prickly ash：Pepper：It is anistree：Cloves：Chitosan=7：
3：2：2：2：2：0.8, salting period is 6 days；
(5) the air-dried cutlet pickled is dried under 8 DEG C of environment temperature, the drying time is 25 days, is after drying
Finished product.
Embodiment 4
This example and the difference of embodiment 2 are to replace Pu'er tea with clovershrub.
Embodiment 5
This example and the difference of embodiment 2 are in the step (5), and modification of chitosan film is used after drying.
Embodiment 6
This example and the difference of embodiment 5 are in the step (5), after modification of chitosan film, carry out irradiation and kill
Bacterium.Radiation sterilizing is carried out, can be further effectively mould proof.
For compared with prior art, the present invention has advantages below：
(1) mould does not detect, can be effectively mould proof；
(2) relative to bacon on the market, oxidation rate can be made to reduce 70~90%；
(3) remain pine and cypress fragrant, have tea perfume, orange fragrant again, local flavor more horn of plenty is unique, and is not in Tea Polyphenols
Oxidation becomes puckery phenomenon.
Claims (5)
1. a kind of mould proof method for salting of bacon, it is characterised in that concrete operation step is as follows：
(1) raw material of following parts by weight is prepared：6~10 parts of tealeaves, 3~5 parts of cacumen biotae, 3~4 parts of jujube, 2~3 parts of orange peel,
1~2 part of casein, raw material is mixed, and adds the water of 20~25 times of raw material gross weight, 40~60min is boiled jointly, is filtered, is obtained mixed
Close extract solution, by mixed extract be cooled to less than 25 DEG C it is standby；
(2) fresh pork is cleaned, is cut into the wide cutlet of 3~5cm, cutlet is immersed in mixed extract, 20~25 DEG C, 10
~18 hours；
(3) cutlet is taken out and air-dried, air-dried temperature is less than 15 DEG C, and air-dry time is 2~3 days, obtain air-drying cutlet；
(4) preserved materials mixing is added to pickle on cutlet is air-dried, the weight ratio for air-drying cutlet and preserved materials is 20：1, the preserved materials
By following weight than component mix：Salt：Cassia bark：Chinese prickly ash：Pepper：It is anistree：Cloves：Modification of chitosan=5~7：2~
3：1~2：1~2：1~2：1~2：0.5~0.8, salting period is 6~8 days；
(5) the air-dried cutlet pickled is dried under 8 DEG C~15 DEG C of environment temperature, the drying time is 20~25 days, dried
It is finished product afterwards.
2. the mould proof method for salting of a kind of bacon according to claim 1, it is characterised in that：The tealeaves is Pu'er tea or big
Red robe.
3. the mould proof method for salting of a kind of bacon according to claim 1, it is characterised in that：The modification of chitosan is de- second
Acyl chitosan.
4. the mould proof method for salting of a kind of bacon according to claim 1, it is characterised in that：In the step (5), after drying
Use modification of chitosan film.
5. the mould proof method for salting of a kind of bacon according to claim 4, it is characterised in that：In the step (5), with modification
After chitosan coating, radiation sterilizing is carried out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710409710.3A CN107114699A (en) | 2017-06-02 | 2017-06-02 | A kind of mould proof method for salting of bacon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710409710.3A CN107114699A (en) | 2017-06-02 | 2017-06-02 | A kind of mould proof method for salting of bacon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107114699A true CN107114699A (en) | 2017-09-01 |
Family
ID=59730349
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710409710.3A Pending CN107114699A (en) | 2017-06-02 | 2017-06-02 | A kind of mould proof method for salting of bacon |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712547A (en) * | 2017-09-29 | 2018-02-23 | 句容市空凤来仪商贸有限公司 | The processing method of instant pickling sea cucumber |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709166A (en) * | 2005-07-05 | 2005-12-21 | 江南大学 | Method for preparing natural food antiseptic chitin and its use |
| CN102228218A (en) * | 2011-05-27 | 2011-11-02 | 昆明理工大学 | Anti-oxygenation maillard flavor peptides and method for preparing same |
| CN106720189A (en) * | 2016-12-08 | 2017-05-31 | 陈豪 | A kind of bacon product preservation process |
-
2017
- 2017-06-02 CN CN201710409710.3A patent/CN107114699A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709166A (en) * | 2005-07-05 | 2005-12-21 | 江南大学 | Method for preparing natural food antiseptic chitin and its use |
| CN102228218A (en) * | 2011-05-27 | 2011-11-02 | 昆明理工大学 | Anti-oxygenation maillard flavor peptides and method for preparing same |
| CN106720189A (en) * | 2016-12-08 | 2017-05-31 | 陈豪 | A kind of bacon product preservation process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712547A (en) * | 2017-09-29 | 2018-02-23 | 句容市空凤来仪商贸有限公司 | The processing method of instant pickling sea cucumber |
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