CN107373392A - A kind of method for salting of Bama minipig preserved meat - Google Patents
A kind of method for salting of Bama minipig preserved meat Download PDFInfo
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- CN107373392A CN107373392A CN201710607729.9A CN201710607729A CN107373392A CN 107373392 A CN107373392 A CN 107373392A CN 201710607729 A CN201710607729 A CN 201710607729A CN 107373392 A CN107373392 A CN 107373392A
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- China
- Prior art keywords
- cutlet
- ear
- parts
- zymotic fluid
- basal part
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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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
-
- 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
- A23L3/40—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
- 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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- 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)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of method for salting of Bama minipig preserved meat, chooses fresh BaMa miniature pig meat, is cut into the wide strips of 3 8cm, and in cutlet upper cutter；The cutlet cut is put into container, and pours into rice wine and folding basal part of the ear zymotic fluid, mixed liquor was not had cutlet completely, wherein, the weight ratio of rice wine and cutlet is 1:6, surplus is folding basal part of the ear zymotic fluid, places into and pickles auxiliary material, sealing marinade 8 12 days, is during which stirred 58 times；Egg, face and water are taken by 1:3:2 ratio is mixed into pasty state, is applied on the inside of the cutlet surface pickled and cutting knife, then, is toasted 35 hours under conditions of being 80 100 DEG C in temperature；After dried bacon sterilizing, vacuum packaging.It is unfavorable for health to solve existing pickling method of preserved meat, and the problem of taste is single.The invention belongs to bacon manufacture field.
Description
Technical field
Patent of the present invention is related to a kind of pickling method of preserved meat.Belong to bacon manufacture field.
Background technology
Bacon is China's traditional characteristicses pickle cured meat product, with pork, beef etc. for primary raw material, adds flavoring and spices
It is made by pickling naturally air-dried, there is cured aromatic strongly fragrant, unique flavor, nutritious, instant, be easy to storage feature,
It is deep to be liked by consumers in general.Traditional bacon processing relies in meat natural lactic acid bacteria contained etc. while slow dry
Microorganism occurs fermentation and produces peculiar taste, therefore bacon falls within fermentation meat product.Traditional bacon processing is typically by a large amount of
Salt pickled, salt, which is pickled, can cause excess salt, and produce nitrite, and nitrite is carcinogenic substance, unfavorable
In health, meanwhile, existing bacon taste is single, can not meet requirement of the person sponging on an aristocrat to various tastes.
The content of the invention
It is an object of the invention to for defects in the prior art, there is provided a kind of side of pickling of Bama minipig preserved meat
Method, it is unfavorable for health to solve existing pickling method of preserved meat, and the problem of taste is single.
To solve the above problems, intend including using the method for salting of such a Bama minipig preserved meat, specific method：
Stock：Fresh BaMa miniature pig meat is chosen, is cut into the wide strips of 3-8cm, and in cutlet upper cutter；
Pickling：The cutlet cut is put into container, and pours into rice wine and folding basal part of the ear zymotic fluid, mixed liquor was not had meat completely
Bar, wherein, the weight ratio of rice wine and cutlet is 1:6, surplus is folding basal part of the ear zymotic fluid, places into and pickles auxiliary material, sealing marinade 8-
12 days, during which stir 5-8 times；
Surface application is dried：Egg, face and water are taken by 1:3:2 ratio is mixed into pasty state, is applied to the cutlet surface pickled
With on the inside of cutting knife, then, 3-5 hours are toasted under conditions of being 80-100 DEG C in temperature；It is again 20-25 DEG C in temperature, it is relatively wet
Spend and dried in the air 5-7 days to be hung under conditions of 75-90%；
Storage：After dried bacon sterilizing, vacuum packaging, temperature is deposited in as 25-29 DEG C, relative humidity is 70-80%'s
Under environment.
The raw material that the folding basal part of the ear zymotic fluid includes following parts by weight is prepared：Roll over basal part of the ear 65-75 parts, bean dregs 10-25
Part, carrot 10-15 parts, white fungus 1-5 parts, black fungus 1-5 parts, honey 1-5 parts, salt 1-5 parts, dry ferment 0.02-0.08 parts.
The folding basal part of the ear zymotic fluid is prepared by following steps：
（a）The folding basal part of the ear, bean dregs, carrot, white fungus and black fungus are weighed in proportion, after cleaning up, stripping and slicing, powder after being mixed with water
It is broken, obtain mixed liquor；
（b）In step（a）Mixed liquor in add water and boil and be allowed to cure；Again by the mixed liquor of curing and honey, salt and dry
Yeast is prepared with water, adjusts pH, is then sealed by fermentation 5-10 days, is obtained zymotic fluid；
（c）By step（b）Gained zymotic fluid is filtered under diminished pressure, and is sterilized, is packed, gets product.
Compared with prior art, the present invention coordinates folding basal part of the ear zymotic fluid come curing salted meat using rice wine so that bacon has
The unique oral sensations of aroma and the folding basal part of the ear, taste is very unique, meanwhile, it is dried, can be ensured using egg noodle cladding cutlet
Meat also still keeps fresh and tender after cutlet drying, and egg part is penetrated into meat, tasty mouthfeel, is very liked by Yunnan-Guizhou region personage
Love, and pickled using rice wine and can reduce salt consumption well, and its antibacterial ability is improved, zymotic fluid is made for pure natural fermentation
Form, fermenting speed is fast, low manufacture cost, safe and efficient.
Embodiment
To make the object, technical solutions and advantages of the present invention clearer, invention will be made further to retouch in detail below
State.
Embodiment：
The present embodiment provides a kind of method for salting of Bama minipig preserved meat, and specific method includes：
Stock：Fresh BaMa miniature pig meat is chosen, is cut into the wide strips of 3-8cm, and in cutlet upper cutter；
Pickling：The cutlet cut is put into container, and pours into rice wine and folding basal part of the ear zymotic fluid, mixed liquor was not had meat completely
Bar, wherein, the weight ratio of rice wine and cutlet is 1:6, surplus is folding basal part of the ear zymotic fluid, places into and pickles auxiliary material, sealing marinade 8-
12 days, during which stir 5-8 times；
Surface application is dried：Egg, face and water are taken by 1:3:2 ratio is mixed into pasty state, is applied to the cutlet surface pickled
With on the inside of cutting knife, then, 3-5 hours are toasted under conditions of being 80-100 DEG C in temperature；It is again 20-25 DEG C in temperature, it is relatively wet
Spend and dried in the air 5-7 days to be hung under conditions of 75-90%；
Storage：After dried bacon sterilizing, vacuum packaging, temperature is deposited in as 25-29 DEG C, relative humidity is 70-80%'s
Under environment.
The raw material that folding basal part of the ear zymotic fluid includes following parts by weight is prepared：Roll over basal part of the ear 65-75 parts, bean dregs 10-25 parts, Hu
Radish 10-15 parts, white fungus 1-5 parts, black fungus 1-5 parts, honey 1-5 parts, salt 1-5 parts, dry ferment 0.02-0.08 parts, by following
Step is prepared：
（a）The folding basal part of the ear, bean dregs, carrot, white fungus and black fungus are weighed in proportion, after cleaning up, stripping and slicing, powder after being mixed with water
It is broken, obtain mixed liquor；
（b）In step（a）Mixed liquor in add water and boil and be allowed to cure；Again by the mixed liquor of curing and honey, salt and dry
Yeast is prepared with water, adjusts pH, is then sealed by fermentation 5-10 days, is obtained zymotic fluid；
（c）By step（b）Gained zymotic fluid is filtered under diminished pressure, and is sterilized, is packed, gets product.
Claims (3)
1. a kind of method for salting of Bama minipig preserved meat, it is characterised in that specific method includes：
Stock：Fresh BaMa miniature pig meat is chosen, is cut into the wide strips of 3-8cm, and in cutlet upper cutter；
Pickling：The cutlet cut is put into container, and pours into rice wine and folding basal part of the ear zymotic fluid, mixed liquor was not had meat completely
Bar, wherein, the weight ratio of rice wine and cutlet is 1:6, surplus is folding basal part of the ear zymotic fluid, places into and pickles auxiliary material, sealing marinade 8-
12 days, during which stir 5-8 times；
Surface application is dried：Egg, face and water are taken by 1:3:2 ratio is mixed into pasty state, is applied to the cutlet surface pickled
With on the inside of cutting knife, then, 3-5 hours are toasted under conditions of being 80-100 DEG C in temperature；It is again 20-25 DEG C in temperature, it is relatively wet
Spend and dried in the air 5-7 days to be hung under conditions of 75-90%；
Storage：After dried bacon sterilizing, vacuum packaging, temperature is deposited in as 25-29 DEG C, relative humidity is 70-80%'s
Under environment.
A kind of 2. method for salting of Bama minipig preserved meat according to claim 1, it is characterised in that：The folding basal part of the ear zymotic fluid
Raw material including following parts by weight is prepared：Roll over basal part of the ear 65-75 parts, bean dregs 10-25 parts, carrot 10-15 parts, white fungus 1-5
Part, black fungus 1-5 parts, honey 1-5 parts, salt 1-5 parts, dry ferment 0.02-0.08 parts.
A kind of 3. method for salting of Bama minipig preserved meat according to claim 1, it is characterised in that the folding basal part of the ear zymotic fluid
It is prepared by following steps：
（a）The folding basal part of the ear, bean dregs, carrot, white fungus and black fungus are weighed in proportion, after cleaning up, stripping and slicing, powder after being mixed with water
It is broken, obtain mixed liquor；
（b）In step（a）Mixed liquor in add water and boil and be allowed to cure；Again by the mixed liquor of curing and honey, salt and dry
Yeast is prepared with water, adjusts pH, is then sealed by fermentation 5-10 days, is obtained zymotic fluid；
（c）By step（b）Gained zymotic fluid is filtered under diminished pressure, and is sterilized, is packed, gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710607729.9A CN107373392A (en) | 2017-07-24 | 2017-07-24 | A kind of method for salting of Bama minipig preserved meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710607729.9A CN107373392A (en) | 2017-07-24 | 2017-07-24 | A kind of method for salting of Bama minipig preserved meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107373392A true CN107373392A (en) | 2017-11-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710607729.9A Pending CN107373392A (en) | 2017-07-24 | 2017-07-24 | A kind of method for salting of Bama minipig preserved meat |
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| CN (1) | CN107373392A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112106936A (en) * | 2019-06-20 | 2020-12-22 | 杨春城 | Method for making flaky and granular preserved meat |
-
2017
- 2017-07-24 CN CN201710607729.9A patent/CN107373392A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112106936A (en) * | 2019-06-20 | 2020-12-22 | 杨春城 | Method for making flaky and granular preserved meat |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171124 |
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| WD01 | Invention patent application deemed withdrawn after publication |