CN107668169A - The processing method for preventing bacon from producing hickie - Google Patents
The processing method for preventing bacon from producing hickie Download PDFInfo
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- CN107668169A CN107668169A CN201711156346.0A CN201711156346A CN107668169A CN 107668169 A CN107668169 A CN 107668169A CN 201711156346 A CN201711156346 A CN 201711156346A CN 107668169 A CN107668169 A CN 107668169A
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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
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
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Abstract
The invention discloses a kind of processing method for preventing bacon from producing hickie, mainly include the following steps that：Step 1, raw meat pickled, is toasted, sootiness obtains meat embryo；Step 2, the meat embryo surface sprinkling protective agent after sootiness, obtain pre-processing meat base；Wherein, the protective agent mainly includes the one or more in 90 120 parts by weight solvent carriers and following parts by weight of component：5 15 parts of 14 parts of natural tea polyphenol, 12 parts of butylated hydroxy anisole, 12 parts of Licorice root antioxidant, 0.5 1 parts of propylgallate and sucrose fatty ester；Step 3, by gained pretreatment meat base flash (85 DEG C 100 DEG C, 10s 120s by the two rank temperature difference；100℃‑170℃、10s‑60s；), cooling, packaging after, produce the bacon.The made bacon surface of processing method of the present invention is without white dot, and specious, fuel-displaced few, mouthfeel is more preferably.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of processing method for preventing bacon from producing hickie.
Background technology
Traditional bacon is bright in colour, and saturating red, taste mellowness of tasting in yellow, the oiliness mouth of fertilizer is thin not get stuck between the teeth, but due to bacon
The reason being long placed in, bacon surface would generally produce hickie, and this hickie influences sensible quality in bacon surface attachment, while
The purchase intention of consumer, and the phenomenon that traditional bacon is easily fuel-displaced are reduced, drink trencherman can be made to produce greasy feeling, can not be met not
The feed demand of greasy consumer is liked, therefore in order to greatly meet the needs of people, how to develop a kind of bacon
Meet that the needs of Geng great colonies seems necessary.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of processing method for preventing bacon from producing hickie, the bacon can be prevented
Surface produces hickie, also, the bacon can preserve the longer time, and flavor quality is more excellent, and sensory properties is more preferably.
In order to realize according to object of the present invention and further advantage, there is provided a kind of to prevent bacon from producing adding for hickie
Work method, is mainly included the following steps that：
Step 1, raw meat pickled, is toasted, sootiness obtains meat embryo.
Step 2, the meat embryo surface sprinkling protective agent after sootiness, obtain pre-processing meat base；Wherein, the protective agent master
To include the one or more in 90-120 parts by weight solvent carriers and following parts by weight of component：Natural tea polyphenol 1-4 parts, fourth
Base BHA 1-2 parts, Licorice root antioxidant 1-2 parts, propylgallate 0.5-1 parts and sucrose fatty ester 5-15
Part.
Step 3, gained is pre-processed to the flash distillation of meat base alternating temperature, cooling, packaging, produce the bacon.
Preferably, baking uses gradient temperature baking described in step 1, and specific method is：Baking described in first stage
Roasting 60-65 DEG C of temperature control, baking time 1-5h；Baking temperature described in second stage controls 40-45 DEG C, and baking time is
10-24h；Baking temperature described in phase III controls 45-50 DEG C, baking time 3-15h；The meat embryo surface is baked to do
Refreshing, lean meat is in rose, and fat meat is transparent or is creamy white.
Preferably, two rank temperature difference flash distillation process temperature described in step 3 are 85 DEG C -100 DEG C, 10s-120s；100℃-170
DEG C, 10s-60s.
Preferably, raw meat uses after being thawed before processing, and thaw point is less than 18 DEG C, after the raw meat thaws
Central temperature is controlled below 4 DEG C.
Preferably, the raw meat after defrosting is divided into thick 1.7-3.5cm, long 20-30cm cube meat, and prescinds broken fat
Fat, meat mincing and stripping manadesma, clean and drain surface moisture.
Preferably, temperature control is pickled when being pickled in step 1 to the raw meat at 0 DEG C -10 DEG C, salting period
In more than 4h, material is pickled mainly including the one or more in following parts by weight of component：Salt 2-3 parts, natrium nitrosum 0.01-
0.02 part, white sugar 1-2 parts, bent wine 1-2 parts, anise 0.1-0.2 parts, cassia bark 0.1-0.2 parts, anistree 0.1-0.2 parts, Chinese prickly ash
0.1-0.2 parts, kaempferia galamga 0.05-0.1 parts and spiceleaf 0.05-0.1 parts.
Preferably, the temperature control of Chilled Meats embryo described in step 3 is below 15 DEG C.
Preferably, protectant solvent carrier is the ethanol solution that mass concentration is 95%-100%.
Preferably, the bacon is vacuum-packed.
The present invention comprises at least following beneficial effect：
By making the natural tea polyphenol, butylated hydroxy anisole, Licorice root antioxidant, propylgallate and sucrose
One or more of components in fatty acid ester are substantially dissolved in the solvent carrier, the abundant hair of more conducively each component effect
Wave, spray protective agent in the meat embryo surface, component in the protective agent and promote the macromolecular substances for generating hickie effective
Fusion, avoids the generation of bacon white patches on surface, and reaches certain antiseptic effect, extends the shelf-life of bacon.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Brief description of the drawings
Fig. 1 is the process chart of the processing method of the present invention for preventing bacon from producing hickie.
Embodiment
The present invention is described in further detail below in conjunction with the accompanying drawings, to make those skilled in the art with reference to specification text
Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein be not precluded from out one or
The presence or addition of a number of other elements or its combination.
The invention provides a kind of processing method for preventing bacon from producing hickie, mainly include the following steps that：
Step 1, raw meat pickled, is toasted, sootiness obtains meat embryo.
Step 2, the meat embryo surface sprinkling protective agent after sootiness, obtain pre-processing meat base；Wherein, the protective agent master
To include the one or more in 90-120 parts by weight solvent carriers and following parts by weight of component：Natural tea polyphenol 1-4 parts, fourth
Base BHA 1-2 parts, Licorice root antioxidant 1-2 parts, propylgallate 0.5-1 parts and sucrose fatty ester 5-15
Part.
Step 3, gained is pre-processed to the flash distillation of meat base alternating temperature, cooling, packaging, produce the bacon.
In such scheme, bacon, which pickles temperature, should be no more than 15 DEG C, so the preserving raw material meat temperature should typically be controlled
For system at 0 DEG C~10 DEG C, the salting period according to the difference of product, can use multistage pressure controlling salting apparatus in more than 4h
The methods of being pickled；The sootiness can use any one in following sootiness mode：Described after being atomized using smoke solution
Meat embryo surface direct spraying；Or smoke solution is placed in evaporation on heater and smoked；Or the meat embryo is carried out using smoke solution
Immersion, so that the meat embryo has smoked flavor, a kind of sootiness mode of any of the above can all ensure that the smoked meat embryo is long
Tibetan is stale-proof, and cured fragrance is beautiful, is cooked section, and lean meat is reddish brown a pool, and fat meat is oily but not greasy；By making the natural tea polyphenol, butyl
One or more of components in BHA, Licorice root antioxidant, propylgallate and sucrose fatty ester are fully molten
In the solvent carrier, what more conducively each component acted on gives full play to solution, and the macromolecular substances for promoting to generate hickie have
Effect fusion, avoids the generation of bacon white patches on surface, and reaches certain antiseptic effect, extends the shelf-life of bacon.
In one preferred scheme, baking described in step 1 uses gradient temperature baking, and specific method is：First stage
The baking temperature controls 60-65 DEG C, baking time 1-5h；Baking temperature described in second stage controls 40-45 DEG C, during baking
Between be 10-24h；Baking temperature described in phase III controls 45-50 DEG C, baking time 3-15h；It is baked to the meat embryo surface
Dry and comfortable, lean meat is in rose, and fat meat is transparent or is creamy white.
In such scheme, toasted by using combined type alternating temperature regulation baking box, using gradient temperature baking,
The baking temperature largely controls the generation of the hickie from the change of low-high-low three phases, and when will toast
Between control for 14h~44h, to product surface is dry and comfortable, lean meat is in rose, fat meat is transparent or is creamy white, and substantially reduces
The oil yield of the bacon so that the bacon is more attractive in appearance in appearance, mouthfeel is more preferably.
In one preferred scheme, two rank temperature difference flash distillation process temperature described in step 3 are 85 DEG C -100 DEG C, 10s-120s；100
DEG C -170 DEG C, 10s-60s.
In such scheme, steamed using serialization and the sudden strain of a muscle of the two rank temperature difference is carried out to the meat base with superheated steam flashing apparatus
Steaming is handled, and after bacon is kept 10s-120s by 85 DEG C -100 DEG C, quickly through 120-170 DEG C of high temperature and keeps 10-
60s, make the meat base dry tack free while using high temperature sterilization, avoid consumer it is edible when greasy feeling.
In one preferred scheme, used after raw meat is thawed before processing, thaw point is less than 18 DEG C, the raw meat
Defrosting rear center temperature control is below 4 DEG C.
In such scheme, the thawing room temperature is kept below 18 DEG C, not only thawed uniformly, and nonnutritive element
Loss, very safe, while go back low-carbon environment-friendly, the target thawed is not thoroughly to soften, but holding part frozen state yet,
But can be cut with knife, at this time taken out, both facilitate cutting, again will not cooperating microorganisms, the nutrition in the raw meat
Also be unaffected with delicate flavour, remain the raw meat meat it is fresh and tender and edible when mouthfeel.
In one preferred scheme, the raw meat after defrosting is divided into thick 1.7-3.5cm, long 20-30cm cube meat, and prescinds
Broken fat, meat mincing and stripping manadesma, clean and drain surface moisture.
In such scheme, thick 1.7-3.5cm, long 20-30cm cube meat are divided into cutting machine, then prescinds broken fat,
Remove meat mincing and peel off manadesma, wash blood stains, meat table oil slick off and drain surface moisture so that the cube meat profile is more attractive in appearance whole
Together, meat is tasty when more conducively the later stage pickles.
In one preferred scheme, temperature control is pickled when being pickled in step 1 to the raw meat at 0 DEG C -10 DEG C, is salted down
Time processed, pickling material mainly included one or more in following parts by weight of component in more than 4h：Salt 2-3 parts, nitrous acid
Sodium 0.01-0.02 parts, white sugar 1-2 parts, bent wine 1-2 parts, anise 0.1-0.2 parts, cassia bark 0.1-0.2 parts, anistree 0.1-0.2
Part, Chinese prickly ash 0.1-0.2 parts, kaempferia galamga 0.05-0.1 parts and spiceleaf 0.05-0.1 parts.
In such scheme, the material of pickling is used to pickle the raw meat, more conducively retains meat flavor, when eating
Mouthfeel is more preferably.
In one preferred scheme, the temperature control of Chilled Meats embryo is below 15 DEG C described in step 3.
In such scheme, the meat embryo after high temperature is transferred to drying, low temperature, the chilling room of ventilation, temperature control
Below 15 DEG C, product temperature is set quickly to be down to room temperature, bacteria breed can be prevented by keeping less than 15 DEG C of chilling temperature, can also be prevented
Only generate white dot.
In one preferred scheme, protectant solvent carrier is the ethanol solution that mass concentration is 95%-100%.
In such scheme, the protective agent is because using mass concentration to be carried for 95%-100% ethanol solution as solvent
Body, make in natural tea polyphenol, butylated hydroxy anisole, Licorice root antioxidant, propylgallate and sucrose fatty ester
One or more of components are substantially dissolved in the solvent carrier, and what more conducively each component acted on gives full play to.
In one preferred scheme, the bacon is vacuum-packed.
In such scheme, the meat embryo after cooling is packed using vacuum packing machine, packing container and material
It with preferable barrier, effectively can prevent external environment condition from polluting, reduce product and aoxidize and extend the bacon storage life.
It is described prevent bacon produce hickie processing method it is as shown in Figure 1.
Embodiment 1
A kind of processing method for preventing bacon from producing hickie, is mainly included the following steps that：
Step 1, freezing raw material thawed, thawing room temperature is less than 18 DEG C, and raw meat defrosting rear center's temperature control is at 4 DEG C
Hereinafter, raw material is divided into thick 1.7cm, long 20cm cube meat after defrosting with cutting machine, and prescinds broken fat, meat mincing and peels off muscle
Film, surface moisture is drained after cleaning.
Step 2, the raw meat that step 1 drains away the water are pickled, and pickle temperature control at 2 DEG C, and salting period is
10h, pickle and used pickle material component and be：2 parts of salt, 0.015 part of natrium nitrosum, 1 part of white sugar, 1 part of bent wine, anise 0.1
0.05 part of part, 0.1 part of cassia bark, anistree 0.1 part, 0.1 part of Chinese prickly ash, 0.05 part of kaempferia galamga and spiceleaf.
Step 3, step 2 is pickled after meat embryo combined type alternating temperature regulation baking box in toasted, the first stage institute
State baking temperature and control 65 DEG C, baking time 3h；Baking temperature described in second stage controls 40 DEG C, baking time 24h；The
Baking temperature described in three stages controls 50 DEG C, baking time 3h, is baked to that product surface is dry and comfortable, and lean meat be in rose, fertile
Meat is transparent or is creamy white.
Step 4, by after baking the meat embryo carry out sootiness, the meat embryo is put into automation Smoke fumigating box, uses wood chip
Deng cigarette caused by sootiness material imperfect combustion, sootiness is carried out into smokehouse after filtering.Sootiness can be carried out individually, also may be used
To be combined progress with drying technics.
Step 5, the meat embryo surface sprinkling protective agent after sootiness, the protective agent are mainly including mass concentration
95% ethanol solution and component be：1 part of natural tea polyphenol, 1 part of butylated hydroxy anisole, no 1 part of Licorice root antioxidant, food
The solute of 5 parts of 0.5 part of sub- propyl propionate and sucrose fatty ester, it is 5mL per protective agent quantity for spray used in 1000g bacon.
Step 6, by meat embryo described in step 5 by serialization superheated steam flashing apparatus, bacon is kept in 85 DEG C of environment
120s, 60s is then kept at a high temperature of 120 DEG C and quickly through the equipment.
Step 7, the meat embryo of step 6 is transferred to drying, low temperature, the chilling room of ventilation, temperature control 15 DEG C with
Under, the meat embryo temperature is quickly down to room temperature.
Step 8, the meat embryo after cooling packed by i.e. finished product bacon using vacuum packing machine.
Embodiment 2
A kind of processing method for preventing bacon from producing hickie, is mainly included the following steps that：
Step 1, freezing raw material thawed, thawing room temperature is less than 18 DEG C, and raw meat defrosting rear center's temperature control is at 4 DEG C
Hereinafter, raw material is divided into thick 2.5cm, long 25cm cube meat after defrosting with cutting machine, and prescinds broken fat, meat mincing and peels off muscle
Film, surface moisture is drained after cleaning.
Step 2, the raw meat that step 1 drains away the water are pickled, and pickle temperature control at 5 DEG C, salting period 8h,
Pickling material component used in pickling is：2.5 parts of salt, 0.015 part of natrium nitrosum, 1.5 parts of white sugar, 1.5 parts of bent wine, anise
0.07 part of 0.15 part, 0.15 part of cassia bark, anistree 0.15 part, 0.15 part of Chinese prickly ash, 0.07 part of kaempferia galamga and spiceleaf.
Step 3, step 2 is pickled after meat embryo combined type alternating temperature regulation baking box in toasted, the first stage institute
State baking temperature and control 60 DEG C, baking time 5h；Baking temperature described in second stage controls 45 DEG C, baking time 10h；The
Baking temperature described in three stages controls 50 DEG C, baking time 3h, is baked to that the meat embryo surface is dry and comfortable, and lean meat is in rose-red
Color, fat meat is transparent or is creamy white.
Step 4, step 3 is toasted after the meat embryo carry out sootiness, in the meat embryo surface after being atomized using smoke solution
Direct spraying.Sootiness can be carried out individually, and progress can also be combined with drying technics.
Step 5, the meat embryo surface sprinkling protective agent after step 4 sootiness, it is dense that the protective agent mainly includes quality
Spend and be for 98% ethanol solution and component：2.5 parts of natural tea polyphenol, 1.5 parts of butylated hydroxy anisole, Licorice root antioxidant
1.5 parts, the solute of 10 parts of 0.7 part of propylgallate and sucrose fatty ester, per protective agent quantity for spray used in 1000g bacon
For 7mL.
Step 6, by meat embryo described in step 5 by serialization superheated steam flashing apparatus, bacon is kept in 95 DEG C of environment
60s, 40s is then kept at a high temperature of 150 DEG C and quickly through the equipment.
Step 7, the meat embryo of step 6 is transferred to drying, low temperature, the chilling room of ventilation, temperature control 15 DEG C with
Under, the meat embryo temperature is quickly down to room temperature.
Step 8, the meat embryo after cooling packed by i.e. finished product bacon using vacuum packing machine.
Embodiment 3
A kind of processing method for preventing bacon from producing hickie, is mainly included the following steps that：
Step 1, freezing raw material thawed, thawing room temperature is less than 18 DEG C, and raw meat defrosting rear center's temperature control is at 4 DEG C
Hereinafter, raw material is divided into thick 3.5cm, long 30cm cube meat after defrosting with cutting machine, and prescinds broken fat, meat mincing and peels off muscle
Film, surface moisture is drained after cleaning.
Step 2, the raw meat that step 1 drains away the water are pickled, and pickle temperature control at 10 DEG C, and salting period is
5h, pickle and used pickle material component and be：3 parts of salt, 0.015 part of natrium nitrosum, 2 parts of white sugar, 2 parts of bent wine, anise 0.2
0.1 part of part, 0.2 part of cassia bark, anistree 0.2 part, 0.2 part of Chinese prickly ash, 0.1 part of kaempferia galamga and spiceleaf.
Step 3, step 2 is pickled after meat embryo combined type alternating temperature regulation baking box in toasted, the first stage institute
State baking temperature and control 63 DEG C, baking time 4h；Baking temperature described in second stage controls 42 DEG C, baking time 16h；The
Baking temperature described in three stages controls 48 DEG C, baking time 12h, is baked to that the meat embryo surface is dry and comfortable, and lean meat is in rose-red
Color, fat meat is transparent or is creamy white.
Step 4, step 3 is toasted after the meat embryo carry out sootiness, the meat embryo is soaked using smoke solution, assign
Give the meat embryo smoked flavor.Sootiness can be carried out individually, and progress can also be combined with drying technics.
Step 5, the meat embryo surface sprinkling protective agent after step 4 sootiness, it is dense that the protective agent mainly includes quality
Spend and be for 100% ethanol solution and component：4 parts of natural tea polyphenol, 2 parts of butylated hydroxy anisole, Licorice root antioxidant 2
The solute of part, 1 part of propylgallate and sucrose fatty ester, it is 10mL per protective agent quantity for spray used in 1000g bacon.
Step 6, by meat embryo described in step 5 by serialization superheated steam flashing apparatus, bacon is kept in 100 DEG C of environment
10s, 10s is then kept at a high temperature of 170 DEG C and quickly through the equipment.
Step 7, the meat embryo of step 6 is transferred to drying, low temperature, the chilling room of ventilation, temperature control 15 DEG C with
Under, the meat embryo temperature is quickly down to room temperature.
Step 8, the meat embryo after cooling packed by i.e. finished product bacon using vacuum packing machine.
Embodiment 4
A kind of processing method for preventing bacon from producing hickie, is mainly included the following steps that：
Step 1, raw fresh material meat temperature should be controlled at 0~7 DEG C；Freezing raw material needs to use after being thawed, thawing room
Temperature keeps below 18 DEG C, and raw meat defrosting rear center's temperature control carries out raw material after thawing below 4 DEG C using cutting machine
Thick 1.7-3.5cm, long 20-30cm cube meat are divided into, and prescinds broken fat, remove meat mincing and peels off manadesma, washes blood stains, meat off
Table oil slick, drains surface moisture.
Step 2, the meat embryo that step 1 drains away the water pickled, pickling temperature should typically control at 0~10 DEG C, bacon
Should be no more than by pickling temperature by 15 DEG C, and salting period is in more than 4h.According to the difference of product, dress can be pickled using multistage pressure controlling
Put the methods of being pickled.Ratio of adjuvant is carried out in strict accordance with the bacon processing formula and technique.Solid pickles material holding
Room temperature, liquid curing agent prepare rear temperature no more than 10 DEG C.Curing agent matches：Salt 2-3 parts, 0.015 part of natrium nitrosum, in vain
Sugared 1-2 parts, bent wine 1-2 parts, anise 0.1-0.2 parts, cassia bark 0.1-0.2 parts, anistree 0.1-0.2 parts, Chinese prickly ash 0.1-0.2 parts,
Kaempferia galamga 0.05-0.1 parts, spiceleaf 0.05-0.1 parts.
Step 3, step 2 is pickled after the meat embryo baking, using combined type alternating temperature regulation baking box toasted, temperature
Degree should be controlled at 40~65 DEG C, and baking time be 14~44h, and extremely the meat embryo surface is dry and comfortable, lean meat is in rose, and fat meat is saturating
It is bright or be creamy white.
Step 4, step 3 is toasted after the meat embryo sootiness：Following either type can be used：By automating sootiness
Case, using cigarette caused by the sootiness material imperfect combustion such as wood chip, carry out sootiness into smokehouse after filtering；Or using sootiness
In the meat embryo surface direct spraying after liquid mist；Or smoke solution is placed in evaporation on heater and smoked；Or using smoke solution
The meat embryo is soaked, assigns the meat embryo smoked flavor.Sootiness can be carried out individually, can also be combined with drying technics
Carry out.
Step 5, the meat embryo surface after step 4 baking spray surface protectant：Using natural tea polyphenol 1-4g, fourth
Base BHA 1-2g, Licorice root antioxidant 1-2g, propylgallate 0.5-1g, sucrose fatty ester 5-15g, is dissolved in
100mL95%-100% ethanol；Sprayed on bacon surface, quantity for spray 5-10mL ethanol solutions/1000g bacon.
Step 6, step 5 is sprayed to the meat base two rank temperature difference flash distillation processes of progress after surface protectant, using continuous
Change steam with superheated steam flashing apparatus, bacon is kept 10-120s in 85-100 DEG C of environment, then quickly through 120-170
DEG C high temperature, keep 10-60s, carry out dry tack free, solidified surface protective agent, and play bacteria reducing effect.
Step 7, step 6 is heat-treated after the meat embryo be transferred to drying, low temperature, ventilation chilling room, temperature control
Below 15 DEG C, the meat embryo temperature is set quickly to be down to room temperature.
Step 8, using vacuum packing machine in step 7 cool down after the meat embryo pack, product packaging container with
Material has preferable barrier, and OTR oxygen transmission rate scope is 0.10-0.30cm3/(m224h), moisture-vapor transmission scope is
0.40-5.0g/(m224h), bacon is got product after packaging.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited
In specific details and shown here as the legend with description.
Claims (9)
1. a kind of processing method for preventing bacon from producing hickie, it is characterised in that mainly include the following steps that：
Step 1, raw meat pickled, is toasted, sootiness obtains meat embryo；
Step 2, the meat embryo surface sprinkling protective agent after sootiness, obtain pre-processing meat base；Wherein, the protective agent mainly wraps
Include the one or more in 90-120 parts by weight solvent carriers and following parts by weight of component：Natural tea polyphenol 1-4 parts, butyl hydroxyl
Base anisole 1-2 parts, Licorice root antioxidant 1-2 parts, propylgallate 0.5-1 parts and sucrose fatty ester 5-15 parts；
Step 3, gained is pre-processed to the flash distillation of meat base alternating temperature, cooling, packaging, produce the bacon.
2. the processing method as claimed in claim 1 for preventing bacon from producing hickie, it is characterised in that toasted described in step 1
Using gradient temperature baking, specific method is：Baking temperature described in first stage controls 60-65 DEG C, baking time 1-5h；
Baking temperature described in second stage controls 40-45 DEG C, baking time 10-24h；Baking temperature described in phase III controls 45-
50 DEG C, baking time 3-15h；It is dry and comfortable to be baked to the meat embryo surface, lean meat is in rose, and fat meat is transparent or is creamy white
.
3. the processing method as claimed in claim 1 for preventing bacon from producing hickie, it is characterised in that two rank temperature described in step 3
Poor flash distillation process temperature is 85 DEG C -100 DEG C, 10s-120s；100 DEG C -170 DEG C, 10s-60s.
4. the processing method as claimed in claim 1 for preventing bacon from producing hickie, it is characterised in that raw meat is carried out before processing
Used after defrosting, thaw point is less than 18 DEG C, and the raw meat defrosting rear center temperature control is below 4 DEG C.
5. the processing method as claimed in claim 1 for preventing bacon from producing hickie, it is characterised in that the raw meat point after defrosting
Thick 1.7-3.5cm, long 20-30cm cube meat are cut into, and prescinds broken fat, meat mincing and peels off manadesma, cleans and drains surface moisture.
6. the processing method as claimed in claim 1 for preventing bacon from producing hickie, it is characterised in that to the original in step 1
Material meat pickles temperature control when being pickled at 0 DEG C -10 DEG C, salting period in more than 4h, pickle material mainly include it is following heavy
Measure the one or more in part component：Salt 2-3 parts, natrium nitrosum 0.01-0.02 parts, white sugar 1-2 parts, bent wine 1-2 parts, anise
Fragrant 0.1-0.2 parts, cassia bark 0.1-0.2 parts, anistree 0.1-0.2 parts, Chinese prickly ash 0.1-0.2 parts, kaempferia galamga 0.05-0.1 parts and spiceleaf
0.05-0.1 parts.
7. the processing method as claimed in claim 1 for preventing bacon from producing hickie, it is characterised in that Chilled Meats described in step 3
The temperature control of embryo is below 15 DEG C.
8. the processing method as claimed in claim 1 for preventing bacon from producing hickie, it is characterised in that protectant solvent
Carrier is the ethanol solution that mass concentration is 95%-100%.
9. the processing method as claimed in claim 3 for preventing bacon from producing hickie, it is characterised in that to the bacon vacuum packet
Dress.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| CN106722225A (en) * | 2016-11-23 | 2017-05-31 | 广西大学 | A kind of production technology of low salt preserved ham |
| CN107125606A (en) * | 2017-05-26 | 2017-09-05 | 金明香 | A kind of preparation method of bacon |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722225A (en) * | 2016-11-23 | 2017-05-31 | 广西大学 | A kind of production technology of low salt preserved ham |
| CN107125606A (en) * | 2017-05-26 | 2017-09-05 | 金明香 | A kind of preparation method of bacon |
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| 吴少雄等: "茶多酚对腊肉制品抗氧化作用的研究", 《肉类工业》 * |
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