CN107319375A - A kind of preparation method of health nutrient bacon - Google Patents
A kind of preparation method of health nutrient bacon Download PDFInfo
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- CN107319375A CN107319375A CN201710784033.3A CN201710784033A CN107319375A CN 107319375 A CN107319375 A CN 107319375A CN 201710784033 A CN201710784033 A CN 201710784033A CN 107319375 A CN107319375 A CN 107319375A
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- essential oil
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- 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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses a kind of preparation method of health nutrient bacon, comprise the following steps：(1) pre-process；(2) pickle：Pork is punched, then flavoring, spice, composite Chinese herbal, additive mixing are applied to pork surface, and tumbling and ultrasonic wave are handled；The additive is made up of cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract, cinnamic acid and Cassia sophera albumen；(4) toast；(5) sootiness：Using cumin residue, tsaoko residue, rhizoma cyperi residue, Chinese prickly ash residue as sootiness material sootiness；6) examine, pack.The bacon tool harmful substance that the present invention is prepared is few, and fragrance is high, in good taste, long shelf-life, health-care effect strong, the advantages of Nantural non-toxic does harm to.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of preparation method of health nutrient bacon.
Background technology
Bacon is one of outstanding representative in the traditional salted and cured meat products of China, and it using pork is raw meat that it, which is usually, auxiliary
, Jing Liao are dry after the auxiliary material arm system such as salt, nitrite, bent wine, natural flavor or baking, sootiness etc. are processed with dense
The Buddhist nunnery cured meat product of strongly fragrant cured Flavor.In China, the processing of bacon has long history, because of its unique flavor, cured aromatic strongly fragrant,
Lovely luster, the shelf-life is longer, and is loved by people.
The problem of bacon has many simultaneously, one is that salt content is high, and yield rate is low, and cost is high；Two are adopted during bacon is processed
Cause the skilful residual quantity of benzo exceeded with smoking process；Three be that bacon preservation technology falls behind, and the production cycle is long, and technique falls behind, and does not have
Directiveness of science etc., this all governs the modernization development of bacon, it is difficult to meet the consumption concept of modern's nutrient health.
The content of the invention
Instant invention overcomes the backwardness of bacon preservation technology, poor quality technical problem, there is provided a kind of health nutrient is cured
The preparation method of meat.
To solve the above problems, the present invention is adopted the following technical scheme that：
A kind of preparation method of health nutrient bacon comprises the following steps：
(1) pre-process：Cut after fresh meat is cleaned standby；
(2) pickle：Pork is punched, then flavoring, spice, composite Chinese herbal, additive mixing are applied to pork
Surface, 3~5h of tumbling is irradiated during tumbling using ultrasonic wave；The additive is by cumin essential oil, tsaoko essential oil, rhizoma cyperi
Essential oil, pepper extract, cinnamic acid and Cassia sophera albumen composition；The cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, Chinese prickly ash
The extracting method of extract uses supercritical CO2Extraction is extracted, by cumin, tsaoko, rhizoma cyperi, Chinese prickly ash supercritical CO2After extraction
Respectively obtain cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract and cumin residue, tsaoko residue, rhizoma cyperi residue, flower
Green pepper residue；
(4) toast：Under conditions of pork after (2) are pickled is placed in temperature for 40~55 DEG C, relative air humidity 60%
Toast 2~3d；
(5) sootiness：It is that 40~50%, temperature is at 35~45 DEG C at sootiness that pork after baking is placed in into relative humidity
Reason；The sootiness material contains cumin residue, tsaoko residue, rhizoma cyperi residue and the Chinese prickly ash residue that step (2) is obtained；
(6) examine, pack：Vacuum inner packing is first carried out, outer packing is then carried out, through examining exterior and interior packing air tight, i.e.,
For qualified finished product.
Wherein, described flavoring is made up of salt, cooking wine, five-spice powder.
Wherein, described ultrasonic power is 25kHz, and power density is 0.6~0.8W/cm2；The ultrasonic wave mode is
Stop 1min after batch (-type) ultrasonic wave, ultrasonic wave 3min and continue ultrasonic wave 3min, such iterative cycles.
Wherein, described Chinese herbal medicine is made up of the following raw material of mass parts：It is 8~15 parts of rhizoma imperatae, 6~10 parts of scutellaria, big
Yellow 1~5 part, 1~7 part of selfheal, 4~6 parts of the tuber of dwarf lilyturf, 2~6 parts of the dried rhizome of rehmannia, 2~8 parts of radix bupleuri, 3~6 parts of mulberry leaf, 2~6 parts of radix glycyrrhizae,
1~5 part of the leaf of bamboo.
Wherein, described spice is made up of the following raw material of mass parts：6~10 parts of pepper, 1~5 part of bay, Chinese cassia tree 1
~5 parts, 1~5 part of cloves, 2~6 parts of Jamaica, 1~5 part of nutmeg, 5~10 parts of fennel, 1~6 part of radix glycyrrhizae, thyme 1~5
Part, 2~8 parts of cumin.
Wherein, described sootiness material is made up of the following raw material of mass parts：10~15 parts of bagasse, cumin residue 0.1
~1 part, 0.1~1 part of tsaoko residue, 0.1~1 part of rhizoma cyperi residue, 0.1~1 part of Chinese prickly ash residue.
Wherein, described additive is by mass ratio 2：2：3：5：1：3 cumin essential oils for being, tsaoko essential oil, rhizoma cyperi essential oil, flower
Green pepper extract, cinnamic acid, Cassia sophera albumen composition.
Wherein, described cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract extracted by following extraction process and
：After cumin, tsaoko, rhizoma cyperi, Chinese prickly ash are crushed respectively cross 200 mesh sieves, by cumin, tsaoko, rhizoma cyperi, Chinese prickly ash after crushing respectively with
It is placed in after the mixing of 60% ethanol solution after Ultrasound Instrument ultrasound 30min, mixed liquor is placed in supercritical CO2In extraction kettle, in extraction
Pressure is that 20Mpa, extraction temperature are 60 DEG C, CO2Flow velocity be 25L/min under extraction 3h respectively obtain cumin essential oil, tsaoko essence
Oil, rhizoma cyperi essential oil, pepper extract；The power 100W of described Ultrasound Instrument, described cumin, tsaoko, rhizoma cyperi, Chinese prickly ash and 60%
The mixed proportion of ethanol solution is quality and volume ratio is 10g：50ml.
Further, said extracted method extracts obtained cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract
In, described cumin essential oil contains cumal 35mg/100g, myrte 37mg/100g, and cumin essential oil has antibacterial, anti-
The effects such as oxidation, desinsection, hypoglycemic, cancer-resisting；The tsaoko essential oil contains geraniol 146mg/100g, nerolidol
28mg/100g, octadecenoic acid 35mg/100g, tsaoko essential oil have stronger anti-oxidant and bacteriostatic activity；Described rhizoma cyperi essence
Oil contains α-cyperolone 122mg/100g, α-selinene 68mg/100g, cyperene 47mg/100g, and rhizoma cyperi essential oil has stronger
Antibacterial and bacteriostatic activity；The pepper extract contains the things such as flavonoids, phenols, aldehydes, soaping agents, tannin class, alkaloids
Matter, with oxidation resistance, in described pepper extract, Flavone content 52mg/100g.
Cinnamic acid has sterilization, sterilization, corrosion-resistant function, and cinnamic acid is as antimildew agent for food, or low toxicity nontoxic to human body,
And the breeding to microorganism can play stronger inhibitory action.Cinnamic acid to aspergillus flavus, aspergillus niger, Penicillium citrinum, fusarium moniliforme,
Alternaria, geotrichum candidum, yeast have strong fungistatic effect.
Cassia sophera has anti-inflammatory, analgesic, the effect of stomach invigorating, and through research, the albumen extracted from Cassia sophera has extremely strong
Antibacterial action.
Another object of the present invention, which is also resided in, provides above-mentioned method for preparing preserved meat obtained bacon.
The property of medicine for the Chinese herbal medicine that the present invention is used is as follows：
Rhizoma imperatae：It is sweet, it is cold in nature；The thoughts of returning home, lung, stomach, bladder warp；With cool blood, hemostasis, heat-clearing, the effect of diuresis.
Scutellaria：It is bitter, cold in nature, have heat-clearing and damp-drying drug, purging intense heat and detonicating, hemostasis, it is antiabortive the effects such as.
Rheum officinale：Bitter, it is cold in nature；With heat and toxic materials clearing away, purging intense heat and detonicating, promoting blood circulation, let out damp and hot clearly the effect of.
Selfheal：It is cold in nature, sweet, pungent, slight bitter, with letting out irascibility, mass dissipating and swelling eliminating, clearing heat and detoxicating, expelling phlegm and arresting coughing, cool blood clearly
Effect of hemostasis.
The tuber of dwarf lilyturf：It is not sweet, slight bitter, cool in nature；With Yin-nourishing and body fluid promoting, moisten the lung and relieve the cough, relieving restlessness that clears away heart-fire.
The dried rhizome of rehmannia：Sweet bitterness Great Cold, the effect of with clearing heat and cooling blood, beneficial Yin and promoting production of body liquid.
Radix bupleuri：Cold nature, bitter, pungent, return liver warp, gallbladder channel, with soothing liver-gallbladder, thin gas solution is strongly fragrant, dissipate effect of fire.
Mulberry leaf：Bitter；It is sweet；It is cold in nature；With clearing liver nourishing the liver, dispelling wind and heat from the body；Clearing lung-heat；The effect of improving eyesight.
Radix glycyrrhizae：Sweet sweet tea, it is mild-natured and, enter the heart, spleen, lung, the warp of stomach four.Can purging intense heat and detonicating, relieving spasm to stop pain；Process and use partial temperature, energy
Dissipate exterior cold, tonifying middle-Jiao and Qi.
The leaf of bamboo：It is sweet light, tremble with fear；With clearing heat and relieving fidgetness, promote the production of body fluid diuresis the effect of.
The present invention has the advantages that compared with prior art：
(1) present invention is using cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract, cinnamic acid and Cassia sophera egg
Bacon is pickled in vain, and auxiliary is carried out using tumbling and ultrasonic wave and is pickled, cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, flower
Green pepper extract, cinnamic acid and Cassia sophera albumen sufficiently can be penetrated into bacon, are suppressed the oxidation of protein and fat, are adopted simultaneously
After being pickled with cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract, cinnamic acid and Cassia sophera albumen, bacon have compared with
Strong antibacterial and bacteriostasis, long shelf-life.
(2) the kind herbal medicine prescription of addition of the invention be fall fire removing toxic substances, dispelling wind and heat from the body, cool blood clearing lung-heat hanker herbal medicine, have
Heat-clearing and fire-reducing is acted on, and bacon is scorching food, and the bacon for eating the present invention is difficult to get angry；Pickled simultaneously using Chinese herbal medicine
Afterwards, the health value of bacon can be improved.
(3) sootiness material of the invention, which is used, passes through supercritical CO2Cumin residue, tsaoko residue, the perfume (or spice) obtained after extraction
Attached residue and Chinese prickly ash residue, cumin, tsaoko, rhizoma cyperi, Chinese prickly ash are spice, and it can produce aromatic substance in smoking process,
Aromatic substance can improve the fragrance of bacon in smoking process, improve the quality of bacon, while the generation of BaP is may also suppress,
The generation of smoking process harmful substance is reduced, while regarding cumin residue, tsaoko residue, rhizoma cyperi residue, Chinese prickly ash residue as sootiness
Material can also improve resource utilization.
(4) bacon of the invention tool harmful substance is few, fragrance is high, in good taste, long shelf-life, strong health-care effect the advantages of.
Embodiment
With reference to embodiment and experiment, the invention will be further described.
Embodiment 1
A kind of preparation method of health nutrient bacon comprises the following steps：
(1) pre-process：Cut after fresh meat is cleaned standby；
(2) pickle：Pork is punched, then flavoring, spice, composite Chinese herbal, additive mixing are applied to pork
Surface, tumbling 5h is irradiated during tumbling using ultrasonic wave；Described additive is by mass ratio 2：2：3：5：1：3 be it is diligent
Right essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract, cinnamic acid, Cassia sophera albumen composition；The cumin essential oil, tsaoko
Essential oil, rhizoma cyperi essential oil, the extracting method of pepper extract use supercritical CO2Extraction extract, by cumin, tsaoko, rhizoma cyperi,
Chinese prickly ash supercritical CO2Cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract and cumin residue, grass are respectively obtained after extraction
Fruit residue, rhizoma cyperi residue, Chinese prickly ash residue；Described flavoring is made up of salt, cooking wine, five-spice powder；Described ultrasonic power is
25kHz, power density is 0.8W/cm2；The ultrasonic wave mode is batch (-type) ultrasonic wave, stop after ultrasonic wave 3min 1min after
Continuous ultrasonic wave 3min, such iterative cycles；Described Chinese herbal medicine is made up of the following raw material of mass parts：15 parts of rhizoma imperatae, scutellaria
10 parts, 5 parts of rheum officinale, 7 parts of selfheal, 6 parts of the tuber of dwarf lilyturf, 6 parts of the dried rhizome of rehmannia, 8 parts of radix bupleuri, 6 parts of mulberry leaf, 6 parts of radix glycyrrhizae, 5 parts of the leaf of bamboo；Described
Spice is made up of the following raw material of mass parts：6 parts of pepper, 1 part of bay, 1 part of Chinese cassia tree, 1 part of cloves, 2 parts of Jamaica, nutmeg
1 part, 5 parts of fennel, 1 part of radix glycyrrhizae, 1 part of thyme, 2 parts of cumin；
(4) toast：Pork after (2) are pickled is placed in temperature to toast under conditions of 55 DEG C, relative air humidity 60%
3d；
(5) sootiness：It is that 50%, temperature is that sootiness is handled at 45 DEG C that pork after baking is placed in into relative humidity；Described
Sootiness material is made up of the following raw material of mass parts：15 parts of bagasse, and 1 part of cumin residue, tsaoko that step (2) is obtained are residual
0.1 part of slag, 1 part of rhizoma cyperi residue, 0.1 part of Chinese prickly ash residue；
(6) examine, pack：Vacuum inner packing is first carried out, outer packing is then carried out, through examining exterior and interior packing air tight, i.e.,
For qualified finished product.
Wherein, described cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract extracted by following extraction process and
：After cumin, tsaoko, rhizoma cyperi, Chinese prickly ash are crushed respectively cross 200 mesh sieves, by cumin, tsaoko, rhizoma cyperi, Chinese prickly ash after crushing respectively with
It is placed in after the mixing of 60% ethanol solution after Ultrasound Instrument ultrasound 30min, mixed liquor is placed in supercritical CO2In extraction kettle, in extraction
Pressure is that 20Mpa, extraction temperature are 60 DEG C, CO2Flow velocity be 25L/min under extraction 3h respectively obtain cumin essential oil, tsaoko essence
Oil, rhizoma cyperi essential oil, pepper extract；The power 100W of described Ultrasound Instrument, described cumin, tsaoko, rhizoma cyperi, Chinese prickly ash and 60%
The mixed proportion of ethanol solution is quality and volume ratio is 10g：50ml.
Embodiment 2
A kind of preparation method of health nutrient bacon comprises the following steps：
(1) pre-process：Cut after fresh meat is cleaned standby；
(2) pickle：Pork is punched, then flavoring, spice, composite Chinese herbal, additive mixing are applied to pork
Surface, tumbling 3h is irradiated during tumbling using ultrasonic wave；Described additive is by mass ratio 2：2：3：5：1：3 be it is diligent
Right essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract, cinnamic acid, Cassia sophera albumen composition；The cumin essential oil, tsaoko
Essential oil, rhizoma cyperi essential oil, the extracting method of pepper extract use supercritical CO2Extraction extract, by cumin, tsaoko, rhizoma cyperi,
Chinese prickly ash supercritical CO2Cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract and cumin residue, grass are respectively obtained after extraction
Fruit residue, rhizoma cyperi residue, Chinese prickly ash residue；Described flavoring is made up of salt, cooking wine, five-spice powder；Described ultrasonic power is
25kHz, power density is 0.6W/cm2；The ultrasonic wave mode is batch (-type) ultrasonic wave, stop after ultrasonic wave 3min 1min after
Continuous ultrasonic wave 3min, such iterative cycles；Described Chinese herbal medicine is made up of the following raw material of mass parts：8 parts of rhizoma imperatae, scutellaria 6
Part, 1 part of rheum officinale, 1 part of selfheal, 4 parts of the tuber of dwarf lilyturf, 2 parts of the dried rhizome of rehmannia, 2 parts of radix bupleuri, 3 parts of mulberry leaf, 2 parts of radix glycyrrhizae, 1 part of the leaf of bamboo；Described perfume (or spice)
Pungent material is made up of the following raw material of mass parts：10 parts of pepper, 5 parts of bay, 5 parts of Chinese cassia tree, 5 parts of cloves, 6 parts of Jamaica, nutmeg 5
Part, 10 parts of fennel, 6 parts of radix glycyrrhizae, 5 parts of thyme, 8 parts of cumin；
(4) toast：Pork after (2) are pickled is placed in temperature to toast under conditions of 40 DEG C, relative air humidity 60%
2d；
(5) sootiness：It is that 40%, temperature is that sootiness is handled at 35 DEG C that pork after baking is placed in into relative humidity；Described
Sootiness material is made up of the following raw material of mass parts：10 parts of bagasse, and 0.1 part of cumin residue, the tsaoko that step (2) is obtained
1 part of residue, 0.1 part of rhizoma cyperi residue, 1 part of Chinese prickly ash residue；
(6) examine, pack：Vacuum inner packing is first carried out, outer packing is then carried out, through examining exterior and interior packing air tight, i.e.,
For qualified finished product.
Wherein, described cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract extracted by following extraction process and
：After cumin, tsaoko, rhizoma cyperi, Chinese prickly ash are crushed respectively cross 200 mesh sieves, by cumin, tsaoko, rhizoma cyperi, Chinese prickly ash after crushing respectively with
It is placed in after the mixing of 60% ethanol solution after Ultrasound Instrument ultrasound 30min, mixed liquor is placed in supercritical CO2In extraction kettle, in extraction
Pressure is that 20Mpa, extraction temperature are 60 DEG C, CO2Flow velocity be 25L/min under extraction 3h respectively obtain cumin essential oil, tsaoko essence
Oil, rhizoma cyperi essential oil, pepper extract；The power 100W of described Ultrasound Instrument, described cumin, tsaoko, rhizoma cyperi, Chinese prickly ash and 60%
The mixed proportion of ethanol solution is quality and volume ratio is 10g：50ml.
Embodiment 3
A kind of preparation method of health nutrient bacon comprises the following steps：
(1) pre-process：Cut after fresh meat is cleaned standby；
(2) pickle：Pork is punched, then flavoring, spice, composite Chinese herbal, additive mixing are applied to pork
Surface, tumbling 4h is irradiated during tumbling using ultrasonic wave；Described additive is by mass ratio 2：2：3：5：1：3 be it is diligent
Right essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract, cinnamic acid, Cassia sophera albumen composition；The cumin essential oil, tsaoko
Essential oil, rhizoma cyperi essential oil, the extracting method of pepper extract use supercritical CO2Extraction extract, by cumin, tsaoko, rhizoma cyperi,
Chinese prickly ash supercritical CO2Cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract and cumin residue, grass are respectively obtained after extraction
Fruit residue, rhizoma cyperi residue, Chinese prickly ash residue；Described flavoring is made up of salt, cooking wine, five-spice powder；Described ultrasonic power is
25kHz, power density is 0.7W/cm2；The ultrasonic wave mode is batch (-type) ultrasonic wave, stop after ultrasonic wave 3min 1min after
Continuous ultrasonic wave 3min, such iterative cycles；Described Chinese herbal medicine is made up of the following raw material of mass parts：10 parts of rhizoma imperatae, scutellaria 8
Part, 3 parts of rheum officinale, 5 parts of selfheal, 5 parts of the tuber of dwarf lilyturf, 5 parts of the dried rhizome of rehmannia, 5 parts of radix bupleuri, 5 parts of mulberry leaf, 5 parts of radix glycyrrhizae, 3 parts of the leaf of bamboo；Described perfume (or spice)
Pungent material is made up of the following raw material of mass parts：8 parts of pepper, 3 parts of bay, 3 parts of Chinese cassia tree, 3 parts of cloves, 5 parts of Jamaica, nutmeg 4
Part, 8 parts of fennel, 5 parts of radix glycyrrhizae, 3 parts of thyme, 5 parts of cumin.
(4) toast：Pork after (2) are pickled is placed in temperature to toast under conditions of 50 DEG C, relative air humidity 60%
3d；
(5) sootiness：It is that 45%, temperature is that sootiness is handled at 40 DEG C that pork after baking is placed in into relative humidity；Described
Sootiness material is made up of the following raw material of mass parts：12 parts of bagasse, and 0.8 part of cumin residue, the tsaoko that step (2) is obtained
0.5 part of residue, 0.2 part of rhizoma cyperi residue, 1 part of Chinese prickly ash residue；
(6) examine, pack：Vacuum inner packing is first carried out, outer packing is then carried out, through examining exterior and interior packing air tight, i.e.,
For qualified finished product.
Wherein, the biological extraction process be the same as Example of described cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract
1。
In order to better illustrate the quality for the bacon that the preparation method of health nutrient bacon of the present invention is made, 3 groups pairs are set
According to group.
Control group 1
The preparation method of control group 1 and the bacon of embodiment 3 is essentially identical, and difference is, control group 1 is without cumin essence
Oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract are pickled.
Control group 2
The preparation method of control group 2 and the bacon of embodiment 3 is essentially identical, and difference is, the sootiness material of control group 2 is
Bagasse.
Control group 3
The preparation method of control group 3 and the bacon of embodiment 3 is essentially identical, and difference is, control group 3 is in process is pickled
Do not use Ultrasonic Radiation.
The bacon that 1~embodiment of embodiment 3 and 1~control group of control group 3 are prepared under normal temperature and pressure preserve, its
Shelf-life is counted in table 1, and detects the benzo for the bacon that 1~embodiment of embodiment 3 and 1~control group of control group 3 are prepared
Pyrene content is counted in table 2：
Table 1
| Detection | Embodiment 1 | Embodiment 2 | Embodiment 3 | Control group 1 | Control group 2 | Control group 3 |
| Shelf-life | 12 months | 12 months | 12 months | 6 months | 10 months | 7 months |
Table 2
| Detection | Embodiment 1 | Embodiment 2 | Embodiment 3 | Control group 1 | Control group 2 | Control group 3 |
| BaP content (μ g/kg) | 0.9 | 1.2 | 0.8 | 1.7 | 5.7 | 1.5 |
As shown in Table 1, the shelf-life of 1~embodiment of embodiment 3 is longer than 1~control group of control group 3, illustrates that the present invention adds
Plus can extend the shelf-life of bacon after cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract, and use ultrasonic assistant
Pickle the long shelf-life than not using ultrasonic assistant to pickle, illustrate under the irradiation of ultrasonic wave, cumin essential oil, tsaoko essential oil,
The motion of rhizoma cyperi essential oil, pepper extract molecule in bacon is accelerated, and is evenly distributed, contributes to polyphenoils and antibacterial substance
Distribution in bacon, so as to improve the shelf-life.
As shown in Table 2, the BaP content of 1~embodiment of embodiment 3 is low compared to the content of control group 2, illustrates this hair
It is bright use cumin residue, tsaoko residue, rhizoma cyperi residue, Chinese prickly ash residue for sootiness raw material carry out sootiness compared to use bagasse for
The BaP content of sootiness material is low, illustrates that the fume smoking method of the present invention has and suppresses the effect that BaP is produced.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (9)
1. a kind of preparation method of health nutrient bacon, it is characterised in that comprise the following steps：
(1) pre-process：Cut after fresh meat is cleaned standby；
(2) pickle：Pork is punched, then flavoring, spice, composite Chinese herbal, additive mixing are applied to pork surface,
3~5h of tumbling, is irradiated during tumbling using ultrasonic wave；The additive by cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil,
Pepper extract, cinnamic acid and Cassia sophera albumen composition；The cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract
Extracting method use supercritical CO2Extraction is extracted, by cumin, tsaoko, rhizoma cyperi, Chinese prickly ash supercritical CO2Obtained respectively after extraction
To cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract and cumin residue, tsaoko residue, rhizoma cyperi residue, Chinese prickly ash residue；
(4) toast：Pork after (2) are pickled is placed in temperature to toast 2 under conditions of 40~55 DEG C, relative air humidity 60%
~3d；
(5) sootiness：It is that 40~50%, temperature is that sootiness is handled at 35~45 DEG C that pork after baking is placed in into relative humidity；Institute
State sootiness material and contain cumin residue, tsaoko residue, rhizoma cyperi residue and Chinese prickly ash residue that step (2) is obtained；
(6) examine, pack：Vacuum inner packing is first carried out, outer packing is then carried out, through examining exterior and interior packing air tight, as closed
Lattice finished product.
2. a kind of preparation method of health nutrient bacon according to claim 1, it is characterised in that described flavoring by
Salt, cooking wine, five-spice powder composition.
3. a kind of preparation method of health nutrient bacon according to claim 1, it is characterised in that described ultrasonic wave work(
Rate is 25kHz, and power density is 0.6~0.8W/cm2；The ultrasonic wave mode is batch (-type) ultrasonic wave, is stopped after ultrasonic wave 3min
Only 1min continues ultrasonic wave 3min, such iterative cycles.
4. a kind of preparation method of health nutrient bacon according to claim 1, it is characterised in that described Chinese herbal medicine by
The following raw material composition of mass parts：8~15 parts of rhizoma imperatae, 6~10 parts of scutellaria, 1~5 part of rheum officinale, 1~7 part of selfheal, the tuber of dwarf lilyturf 4
~6 parts, 2~6 parts of the dried rhizome of rehmannia, 2~8 parts of radix bupleuri, 3~6 parts of mulberry leaf, 2~6 parts of radix glycyrrhizae, 1~5 part of the leaf of bamboo.
5. a kind of preparation method of health nutrient bacon according to claim 1, it is characterised in that described spice by
The following raw material composition of mass parts：6~10 parts of pepper, 1~5 part of bay, 1~5 part of Chinese cassia tree, 1~5 part of cloves, Jamaica 2~6
Part, 1~5 part of nutmeg, 5~10 parts of fennel, 1~6 part of radix glycyrrhizae, 1~5 part of thyme, 2~8 parts of cumin.
6. a kind of preparation method of health nutrient bacon according to claim 1, it is characterised in that described sootiness material
It is made up of the following raw material of mass parts：10~15 parts of bagasse, 0.1~1 part of cumin residue, 0.1~1 part of tsaoko residue, rhizoma cyperi
0.1~1 part of residue, 0.1~1 part of Chinese prickly ash residue.
7. a kind of preparation method of health nutrient bacon according to claim 1, it is characterised in that described additive by
Mass ratio 2：2：3：5：1：3 cumin essential oils for being, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract, cinnamic acid, Cassia sophera egg
White composition.
8. a kind of preparation method of health nutrient bacon according to claim 1, it is characterised in that described cumin essence
Oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract are extracted by following extraction process and obtained：By cumin, tsaoko, rhizoma cyperi, Chinese prickly ash point
Not Fen Sui after cross 200 mesh sieves, be placed in ultrasound after cumin, tsaoko, rhizoma cyperi, Chinese prickly ash after crushing are mixed with 60% ethanol solution respectively
After instrument ultrasound 30min, mixed liquor is placed in supercritical CO2In extraction kettle, extracting pressure be 20Mpa, extraction temperature be 60 DEG C,
CO2Flow velocity be 25L/min under extraction 3h respectively obtain cumin essential oil, tsaoko essential oil, rhizoma cyperi essential oil, pepper extract；It is described
Ultrasound Instrument power 100W, described cumin, tsaoko, rhizoma cyperi, the mixed proportion of Chinese prickly ash and 60% ethanol solution are quality
It is 10g with volume ratio：50ml.
9. a kind of health nutrient bacon, it is characterised in that it is made by any described method for preparing preserved meat of claim 1-8.
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| CN107801929A (en) * | 2017-11-23 | 2018-03-16 | 恭城福茂生油茶文化产业发展有限公司 | A kind of processing method of bacon |
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| CN110547314A (en) * | 2018-06-01 | 2019-12-10 | 佛山市顺德区美的电热电器制造有限公司 | Meat tenderization enzymolysis equipment, meat tenderization method and computer readable storage medium |
| CN110547314B (en) * | 2018-06-01 | 2021-11-23 | 佛山市顺德区美的电热电器制造有限公司 | Meat tenderization enzymolysis equipment, meat tenderization method and computer readable storage medium |
| CN108902750A (en) * | 2018-06-26 | 2018-11-30 | 凌云县鸿福豚狸养殖专业合作社 | A kind of production method of globefish leopard cat smoked bacon |
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