CN107668542A - Pineapple taste bacon and preparation method thereof - Google Patents
Pineapple taste bacon and preparation method thereof Download PDFInfo
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- CN107668542A CN107668542A CN201711167239.8A CN201711167239A CN107668542A CN 107668542 A CN107668542 A CN 107668542A CN 201711167239 A CN201711167239 A CN 201711167239A CN 107668542 A CN107668542 A CN 107668542A
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- pineapple
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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
- 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
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Molecular Biology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The present invention relates to pineapple taste bacon and preparation method thereof, belong to the production technical field of curing food.Present invention solves the technical problem that it is to provide a kind of preparation method of pineapple taste bacon.This method includes the following steps carried out successively：A, pork is cut into 6~8cm cutlet shapes；Pineapple juice, salt, monosodium glutamate and starch are mixed, stirs evenly, is prepared into preserved materials；B, the pork of the cutlet shape of a steps is added in preserved materials, after soaking 20~30h, taken out；Pineapple mud is equably applied to the pork surface of b step taking-up, in 50~60 DEG C of dry 2~5h c,；D, the pineapple mud on surface is removed, continues after air-drying, obtains pineapple taste bacon.Pineapple taste bacon is prepared in the inventive method, has dense pineapple fragrance, gives off a strong fragrance, delicate mouthfeel, salty and sweet, and does not add any additive, has no side effect safely.In addition, present invention process is simple, cost is relatively low, and Production Time is short, is applicable to Homemade.
Description
Technical field
The present invention relates to pineapple taste bacon and preparation method thereof, belong to the production technical field of curing food.
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, due to being typically to be pickled in twelfth month of the lunar calendar, so being referred to as " bacon ", the bacon smoked is the same outside and inside, is cooked
Cut into slices, transparent shinny, bright in colour, saturating red, taste mellowness of tasting in yellow, the oiliness mouth of fertilizer, thin not get stuck between the teeth, not only flavor is only
Spy, and with appetizing, cold removing, the function such as help digestion.
Traditional bacon is using poultry meat as raw material, adds auxiliary material, through pickling, drying, drying or sootiness is processed into, tradition
Limitation of the smoked bacon due to being subject to processing condition, many characteristics can not meet present consumer demand, for example produce
Easily cause to pickle inequality in product curing process, product salt content is higher, and color and luster is poor, and salting period, and curing process
In the shortcomings of easily producing substantial amounts of high-salt wastewater；And it is putrid and deteriorated in order to prevent from occurring in curing process, the dosage of salt is improved,
And then cause after the completion of pickling, it is necessary to be soaked with water, and then cause the increase of process time, labour cost improves, and
Product quality is caused to decline.In addition, existing bacon taste is single, it is impossible to meets the needs of people.
The content of the invention
For disadvantages described above, present invention solves the technical problem that being to provide a kind of preparation method of pineapple taste bacon.
The preparation method of pineapple taste bacon of the present invention, including the following steps carried out successively：
A, pork is cut into 6~8cm cutlet shapes；Pineapple juice, salt, monosodium glutamate and starch are mixed, is stirred evenly, is prepared into and pickles
Material；
B, the pork of the cutlet shape of a steps is added in preserved materials, after soaking 20~30h, taken out；
Pineapple mud is equably applied to the pork surface of b step taking-up, in 50~60 DEG C of dry 2~5h c,；
D, the pineapple mud on surface is removed, continues after air-drying, obtains pineapple taste bacon.
Preferably, the pineapple juice described in a steps and the pineapple mud described in step c are prepared using fresh pineapple, institute
State the pineapple that fresh pineapple is no more than 24h for standing time after harvesting.
Preferably, in the preserved materials described in a steps, by weight, 100 parts of pineapple juice, 5~10 parts of salt, monosodium glutamate 2~5
Part, 10~20 parts of starch, wherein, the pineapple juice is that 1kg pineapples add 2kg water to be prepared.
It is further preferred that in preserved materials described in a steps, by weight, 100 parts of pineapple juice, 6~9 parts of salt, monosodium glutamate
3~5 parts, 12~18 parts of starch.
Preferably, in the preserved materials described in a steps, by weight, 100 parts of pineapple juice, 8 parts of salt, monosodium glutamate 4
Part, 16 parts of starch.
Preferably, in step c, in 55 DEG C of dry 4h.
The present invention also provides the pineapple taste bacon that the preparation method of pineapple taste bacon of the present invention is prepared.
The pineapple taste bacon has strong pineapple fragrance, gives off a strong fragrance, delicate mouthfeel, salty and sweet, and does not add and appoint
What additive, has no side effect safely.
Compared with prior art, the present invention has the advantages that：
Pineapple taste bacon is prepared in the inventive method, has dense pineapple fragrance, gives off a strong fragrance, delicate mouthfeel is salty
Middle band sweet tea, and any additive is not added, have no side effect safely.In addition, present invention process is simple, cost is relatively low, preparation time
It is short, it is applicable to Homemade.
Embodiment
The preparation method of pineapple taste bacon of the present invention, including the following steps carried out successively：
A, pork is cut into 6~8cm cutlet shapes；Pineapple juice, salt, monosodium glutamate and starch are mixed, is stirred evenly, is prepared into and pickles
Material；
B, the pork of the cutlet shape of a steps is added in preserved materials, after soaking 20~30h, taken out；
Pineapple mud is equably applied to the pork surface of b step taking-up, in 50~60 DEG C of dry 2~5h c,；
D, the pineapple mud on surface is removed, continues after air-drying, obtains pineapple taste bacon.
Pineapple juice of the present invention and pineapple mud can all using commercially available, in order to improve the mouthfeel of bacon, preferably a
The pineapple mud described in pineapple juice and step c described in step is prepared using fresh pineapple, and the fresh pineapple is harvesting
Standing time is no more than 24h pineapple afterwards.Wherein, pineapple juice can be prepared as follows：Fresh pineapple is removed the peel, shredded
Afterwards, it is put into juice extractor, is squeezed the juice by 2 extraordinarily water of pineapple weight, obtain pineapple juice.Pineapple mud can use following preparation method：
Fresh pineapple is removed the peel, after chopping, grinding mill is put into, pulverizes into mud.Juice extractor commonly used in the art and grinding mill are suitable
For the present invention.
In order to improve the flavor of bacon, the preserved materials described in a steps are crucial, it is preferred that the preserved materials described in a steps
In, by weight, 100 parts of pineapple juice, 5~10 parts of salt, 2~5 parts of monosodium glutamate, 10~20 parts of starch, wherein, the pineapple juice is
1kg pineapples add 2kg water to be prepared.
If the concentration of pineapple juice of the present invention is too high, water can be added and be diluted, if too low, need to evaporate dense
Contracting, ensure pineapple juice in preserved materials by 1kg pineapples add 2kg water after squeezing the juice it is obtained, such concentration, could ensure well
Pineapple flavor in bacon after pickling.
The weight of salt is also critically important in preserved materials, and if salinity has lacked, not only the mouthfeel of bacon is bad, be also easy to it is smelly,
And if salinity is more, it will cause it is too salty and can not entrance, also easily produce excessive natrium nitrosum, to health not
Profit, accordingly, it is preferred that the addition of salt is 5~10 parts.
Preferably, the preserved materials are made up of the component of following parts by weight：100 parts of pineapple juice, 6~9 parts of salt, monosodium glutamate 3~5
Part, 12~18 parts of starch.
Preferably, the preserved materials are made up of the component of following parts by weight：100 parts of pineapple juice, 8 parts of salt, monosodium glutamate 4
Part, 16 parts of starch.
The drying of step c will influence the mouthfeel of bacon, it is preferred that in step c, in 55 DEG C of dry 4h.
The pineapple taste bacon that the inventive method is prepared has strong pineapple fragrance, gives off a strong fragrance, delicate mouthfeel is salty
Middle band sweet tea, and any additive is not added, have no side effect safely.
The embodiment of the present invention is further described with reference to embodiment, therefore not limited the present invention
System is among described scope of embodiments.
Embodiment 1
Pineapple taste bacon is prepared with the following method：
1) pineapple juice is prepared：Fresh pineapple is taken, is removed the peel, chopping, is put into juice extractor, is squeezed by 2 extraordinarily water of pineapple weight
Juice, pineapple juice is obtained, it is standby；
2) pork is prepared：Pork is cut into 6~8cm cutlet shapes, it is standby；
3) preserved materials are prepared：Pineapple juice, salt, monosodium glutamate and starch are mixed, stirs evenly, is prepared into preserved materials；Wherein, pineapple juice
100 parts, 5 parts of salt, 2 parts of monosodium glutamate, 10 parts of starch；
4) pickle：The pork of cutlet shape is added in preserved materials, after soaking 20h, taken out, it is standby；
5) pineapple mud is prepared：Fresh pineapple is taken, is removed the peel, chopping, grinding mill is put into, pulverizes into mud, obtain pineapple mud, it is standby
With；
6) pineapple mud is pickled：Pineapple mud is equably applied to the pork surface of step 4) taking-up, in 50 DEG C of dry 5h；
7) air-dry：The pineapple mud on surface is removed, continues after air-drying, obtains pineapple taste bacon.
The pineapple taste bacon has strong pineapple fragrance, gives off a strong fragrance, delicate mouthfeel, salty and sweet, and does not add and appoint
What additive, has no side effect safely.
Embodiment 2
Pineapple taste bacon is prepared with the following method：
1) pork is prepared：Pork is cut into 6~8cm cutlet shapes, it is standby；
2) pineapple juice is prepared：Fresh pineapple is taken, is removed the peel, chopping, is put into juice extractor, is squeezed by 2 extraordinarily water of pineapple weight
Juice, pineapple juice is obtained, it is standby；
3) preserved materials are prepared：Pineapple juice, salt, monosodium glutamate and starch are mixed, stirs evenly, is prepared into preserved materials；Wherein, pineapple juice
100 parts, 10 parts of salt, 2 parts of monosodium glutamate, 20 parts of starch；
4) pickle：The pork of cutlet shape is added in preserved materials, after soaking 30h, taken out, it is standby；
5) pineapple mud is prepared：Fresh pineapple is taken, is removed the peel, chopping, grinding mill is put into, pulverizes into mud, obtain pineapple mud, it is standby
With；
6) pineapple mud is pickled：Pineapple mud is equably applied to the pork surface of step 4) taking-up, in 60 DEG C of dry 2h；
7) air-dry：The pineapple mud on surface is removed, continues after air-drying, obtains pineapple taste bacon.
The pineapple taste bacon has strong pineapple fragrance, gives off a strong fragrance, delicate mouthfeel, salty and sweet, and does not add and appoint
What additive, has no side effect safely.
Embodiment 3
Pineapple taste bacon is prepared with the following method：
1) pineapple juice is prepared：Fresh pineapple is taken, is removed the peel, chopping, is put into juice extractor, is squeezed by 2 extraordinarily water of pineapple weight
Juice, pineapple juice is obtained, it is standby；Prepare pork：
2) preserved materials are prepared：Pineapple juice, salt, monosodium glutamate and starch are mixed, stirs evenly, is prepared into preserved materials；Wherein, pineapple juice
100 parts, 8 parts of salt, 4 parts of monosodium glutamate, 16 parts of starch；
3) pork is cut into 6~8cm cutlet shapes, it is standby；
4) pickle：The pork of cutlet shape is added in preserved materials, after soaking 25h, taken out, it is standby；
5) pineapple mud is prepared：Fresh pineapple is taken, is removed the peel, chopping, grinding mill is put into, pulverizes into mud, obtain pineapple mud, it is standby
With；
6) pineapple mud is pickled：Pineapple mud is equably applied to the pork surface of step 4) taking-up, in 55 DEG C of dry 4h；
7) air-dry：The pineapple mud on surface is removed, continues after air-drying, obtains pineapple taste bacon.
The pineapple taste bacon has strong pineapple fragrance, gives off a strong fragrance, delicate mouthfeel, salty and sweet, and does not add and appoint
What additive, has no side effect safely.
Embodiment 4
Pineapple taste bacon is prepared with the following method：
1) pineapple juice is prepared：Fresh pineapple is taken, is removed the peel, chopping, is put into juice extractor, is squeezed by 2 extraordinarily water of pineapple weight
Juice, pineapple juice is obtained, it is standby；Prepare pork：
2) preserved materials are prepared：Pineapple juice, salt, monosodium glutamate and starch are mixed, stirs evenly, is prepared into preserved materials；Wherein, pineapple juice
100 parts, 6 parts of salt, 3 parts of monosodium glutamate, 12 parts of starch；
3) pork is cut into 6~8cm cutlet shapes, it is standby；
4) pickle：The pork of cutlet shape is added in preserved materials, after soaking 25h, taken out, it is standby；
5) pineapple mud is prepared：Fresh pineapple is taken, is removed the peel, chopping, grinding mill is put into, pulverizes into mud, obtain pineapple mud, it is standby
With；
6) pineapple mud is pickled：Pineapple mud is equably applied to the pork surface of step 4) taking-up, in 55 DEG C of dry 4h；
7) air-dry：The pineapple mud on surface is removed, continues after air-drying, obtains pineapple taste bacon.
The pineapple taste bacon has strong pineapple fragrance, gives off a strong fragrance, delicate mouthfeel, salty and sweet, and does not add and appoint
What additive, has no side effect safely.
Embodiment 5
Pineapple taste bacon is prepared with the following method：
1) pineapple juice is prepared：Fresh pineapple is taken, is removed the peel, chopping, is put into juice extractor, is squeezed by 2 extraordinarily water of pineapple weight
Juice, pineapple juice is obtained, it is standby；Prepare pork：
2) pork is cut into 6~8cm cutlet shapes, it is standby；
3) preserved materials are prepared：Pineapple juice, salt, monosodium glutamate and starch are mixed, stirs evenly, is prepared into preserved materials；Wherein, pineapple juice
100 parts, 9 parts of salt, 5 parts of monosodium glutamate, 18 parts of starch；
4) pickle：The pork of cutlet shape is added in preserved materials, after soaking 25h, taken out, it is standby；
5) pineapple mud is prepared：Fresh pineapple is taken, is removed the peel, chopping, grinding mill is put into, pulverizes into mud, obtain pineapple mud, it is standby
With；
6) pineapple mud is pickled：Pineapple mud is equably applied to the pork surface of step 4) taking-up, in 55 DEG C of dry 4h；
7) air-dry：The pineapple mud on surface is removed, continues after air-drying, obtains pineapple taste bacon.
The pineapple taste bacon has strong pineapple fragrance, gives off a strong fragrance, delicate mouthfeel, salty and sweet, and does not add and appoint
What additive, has no side effect safely.
Claims (7)
1. the preparation method of pineapple taste bacon, it is characterised in that including the following steps carried out successively：
A, pork is cut into 6~8cm cutlet shapes；Pineapple juice, salt, monosodium glutamate and starch are mixed, stirs evenly, is prepared into preserved materials；
B, the pork of the cutlet shape of a steps is added in preserved materials, after soaking 20~30h, taken out；
Pineapple mud is equably applied to the pork surface of b step taking-up, in 50~60 DEG C of dry 2~5h c,；
D, the pineapple mud on surface is removed, continues after air-drying, obtains pineapple taste bacon.
2. the preparation method of pineapple taste bacon according to claim 1, it is characterised in that：Pineapple juice and c described in a steps
Pineapple mud described in step is prepared using fresh pineapple, and the fresh pineapple is no more than 24h for standing time after harvesting
Pineapple.
3. the preparation method of pineapple taste bacon according to claim 1 or 2, it is characterised in that：Preserved materials described in a steps
In, by weight, 100 parts of pineapple juice, 5~10 parts of salt, 2~5 parts of monosodium glutamate, 10~20 parts of starch, wherein, the pineapple juice is
1kg pineapples add 2kg water to be prepared.
4. the preparation method of pineapple taste bacon according to claim 3, it is characterised in that：In preserved materials described in a steps,
By weight, 100 parts of pineapple juice, 6~9 parts of salt, 3~5 parts of monosodium glutamate, 12~18 parts of starch.
5. the preparation method of pineapple taste bacon according to claim 4, it is characterised in that：In preserved materials described in a steps,
By weight, 100 parts of pineapple juice, 8 parts of salt, 4 parts of monosodium glutamate, 16 parts of starch.
6. the preparation method of the pineapple taste bacon according to any one of Claims 1 to 5, it is characterised in that：In step c, in
55 DEG C of dry 4h.
7. the pineapple taste bacon that the preparation method of the pineapple taste bacon described in any one of claim 1~6 is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711167239.8A CN107668542A (en) | 2017-11-21 | 2017-11-21 | Pineapple taste bacon and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711167239.8A CN107668542A (en) | 2017-11-21 | 2017-11-21 | Pineapple taste bacon and preparation method thereof |
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| CN107668542A true CN107668542A (en) | 2018-02-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711167239.8A Pending CN107668542A (en) | 2017-11-21 | 2017-11-21 | Pineapple taste bacon and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114732109A (en) * | 2022-03-04 | 2022-07-12 | 南涧秉炎农牧食品开发有限责任公司 | Black-bone roast chicken and making process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766932A (en) * | 2014-01-14 | 2014-05-07 | 柳培健 | Finelydivided phtheirospermum healthcare cured mutton and processing method thereof |
| CN104323322A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Fruity preserved meat and pickling method |
-
2017
- 2017-11-21 CN CN201711167239.8A patent/CN107668542A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766932A (en) * | 2014-01-14 | 2014-05-07 | 柳培健 | Finelydivided phtheirospermum healthcare cured mutton and processing method thereof |
| CN104323322A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Fruity preserved meat and pickling method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114732109A (en) * | 2022-03-04 | 2022-07-12 | 南涧秉炎农牧食品开发有限责任公司 | Black-bone roast chicken and making process thereof |
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Application publication date: 20180209 |