CN107801929A - A kind of processing method of bacon - Google Patents
A kind of processing method of bacon Download PDFInfo
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- CN107801929A CN107801929A CN201711185877.2A CN201711185877A CN107801929A CN 107801929 A CN107801929 A CN 107801929A CN 201711185877 A CN201711185877 A CN 201711185877A CN 107801929 A CN107801929 A CN 107801929A
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- 235000015241 bacon Nutrition 0.000 title claims abstract description 42
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 34
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 24
- 235000008397 ginger Nutrition 0.000 claims abstract description 24
- 238000002360 preparation method Methods 0.000 claims abstract description 21
- 229940069521 aloe extract Drugs 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 18
- 229940087603 grape seed extract Drugs 0.000 claims abstract description 17
- 235000002532 grape seed extract Nutrition 0.000 claims abstract description 17
- 239000001717 vitis vinifera seed extract Substances 0.000 claims abstract description 17
- 229940067866 dandelion extract Drugs 0.000 claims abstract description 16
- 235000020691 dandelion extract Nutrition 0.000 claims abstract description 16
- 239000001845 taraxacum officinale leaf extract Substances 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 6
- 235000021110 pickles Nutrition 0.000 claims abstract description 6
- 235000020995 raw meat Nutrition 0.000 claims abstract description 6
- 235000020097 white wine Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 235000015277 pork Nutrition 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 9
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 6
- 241001116389 Aloe Species 0.000 claims description 5
- 241000609240 Ambelania acida Species 0.000 claims description 5
- 241001070941 Castanea Species 0.000 claims description 5
- 235000014036 Castanea Nutrition 0.000 claims description 5
- 240000001949 Taraxacum officinale Species 0.000 claims description 5
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 5
- 235000011399 aloe vera Nutrition 0.000 claims description 5
- 239000010905 bagasse Substances 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 239000003337 fertilizer Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 240000000560 Citrus x paradisi Species 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 230000001476 alcoholic effect Effects 0.000 claims 1
- GTTYPHLDORACJW-UHFFFAOYSA-N nitric acid;sodium Chemical compound [Na].O[N+]([O-])=O GTTYPHLDORACJW-UHFFFAOYSA-N 0.000 claims 1
- 238000005057 refrigeration Methods 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 10
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 abstract description 10
- 235000019542 Cured Meats Nutrition 0.000 abstract description 9
- NHNBFGGVMKEFGY-UHFFFAOYSA-N nitrate group Chemical group [N+](=O)([O-])[O-] NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 7
- 235000013372 meat Nutrition 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 5
- 244000005700 microbiome Species 0.000 abstract description 5
- 235000010344 sodium nitrate Nutrition 0.000 abstract description 5
- 239000004317 sodium nitrate Substances 0.000 abstract description 5
- 241000251468 Actinopterygii Species 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000020997 lean meat Nutrition 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 14
- 241000219095 Vitis Species 0.000 description 6
- 244000276331 Citrus maxima Species 0.000 description 4
- 238000007598 dipping method Methods 0.000 description 4
- 238000002137 ultrasound extraction Methods 0.000 description 4
- 235000001759 Citrus maxima Nutrition 0.000 description 3
- 229910002651 NO3 Inorganic materials 0.000 description 3
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000009466 transformation Effects 0.000 description 2
- 208000017897 Carcinoma of esophagus Diseases 0.000 description 1
- 208000000461 Esophageal Neoplasms Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—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
- 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
-
- 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
-
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of processing method of bacon, it is related to food processing technology field.The pretreatment of the processing method including raw meat, the preparation of cure, pickle, toast and the step such as sootiness, the preparation of wherein cure is that Chinese prickly ash, anise, cassia bark and radix glycyrrhizae are milled into powder, and powder and dandelion extract, grape seed extract, aloe extract, ginger juice, salt, red juice, white wine, sodium nitrate are uniformly mixed so as to obtain.Dandelion extract, grape seed extract, aloe extract and the ginger juice that the present invention adds in cure can not only reduce the pollution of microorganism in bacon curing process, ensure the quality of bacon, the content of bacon nitrite can also be reduced, improve edible safety, the nitrate residue for making obtained bacon is 7.6 12.1mg/kg, and fat meat glassy yellow, lean meat is brownish red, cured meat and fish are mellow, delicate mouthfeel, saline taste are moderate, unique flavor, have the fragrance of the peculiar sootiness fragrance of traditional bacon and bacon.
Description
【Technical field】
The present invention relates to food processing technology field, and in particular to a kind of processing method of bacon.
【Background technology】
Bacon is one kind of Chinese butcher's meat, and other are regional in Sichuan, Hunan and the band of Guangdong one, but in south for Major Epidemic
There is making, be then the meat that the technique such as toasted or sootiness is process after salt, nitrate, sugar and flavoring etc. are pickled
Based article.Bacon cured meat and fish are mellow, meat is fine and smooth, in beautiful color, fragrant U.S. of taste, deep to be liked by masses.
Due to the special method of salting and processing of bacon so that cured meat product or nitrate residue are high, seriously endanger
Health, correlative study show that stomach cancer, cancer of the esophagus etc. are relevant with the food that long-term consumption content of nitrite is exceeded, nitrous
Hydrochlorate is the precursor of strong carcinogen nitrosamine, and effectively reducing the content of nitrite of bacon turns into the food peace of people's growing interest
Full problem.Meanwhile salt infiltration slow and uneven, salting period length in bacon curing process also be present and easily cause microorganism dirty
The problems such as dye, the infiltration of salt can be accelerated at present by being pickled there are some researches show vacuum pressed, reduce salting period, and then reduce micro-
Biological pollution, but quick cure method is difficult to be formed special flavor caused by traditional product, therefore, curing process reduces micro- life
Thing pollution is to be currently needed for solving the problems, such as.
【The content of the invention】
In view of the above-mentioned problems, the technical problem to be solved in the present invention is to provide a kind of processing method of bacon, this method is not
But the pollution of microorganism in bacon curing process can be reduced, ensures the quality of bacon, moreover it is possible to reduce bacon nitrite
Content, improve edible safety.
In order to solve the above technical problems, the technical solution adopted by the present invention is as follows：
A kind of processing method of bacon, comprises the following steps：
(1) pretreatment of raw meat：Selection meets sanitary standard, fat fertilizer is 2-4cm fresh pork, cleans, is placed in 0
After refrigerating 1-3h at DEG C -5 DEG C, long 25-30cm, wide 5-8cm cutlet are cut into；
(2) preparation of cure：Count in parts by weight, by Chinese prickly ash 0.2-0.4 parts, anistree 0.05-0.1 parts, cassia bark 0.1-0.3
Part and radix glycyrrhizae 0.05-0.08 parts are milled to powder, by powder and dandelion extract 0.3-0.7 parts, grape seed extract 0.5-
0.8 part, aloe extract 0.4-0.7 parts, ginger juice 0.06-0.12 parts, salt 7-9 parts, red juice 0.5-1 parts, white wine 1-2 parts,
Sodium nitrate 0.05-0.1 parts are uniformly mixed so as to obtain；
(3) pickle：By above-mentioned cure erasing on cutlet, 9-12kg cure is put per 100kg porks, and rub 30-
50min, rub after being pickled in 0-5 DEG C 4-10 days, cylinder was turned over once every 2-3 days when pickling；
(4) toast：The above-mentioned cutlet pickled is cleaned with 40-50 DEG C of warm water, and is suspended on ventilation and air-dries surface water
After point, it is 35-40% to be transferred in bakery and water content is dried at 50-60 DEG C；
(5) sootiness：Cutlet after baking is suspended in fumigating chamber, progress sootiness, which is handled 10-15 days, at 55-65 DEG C is
Can.
Further, the dandelion extract preparation method is：Dandelion is crushed, adds the water of 5-10 times of weight
In, 1-2h is extracted at 0.2-0.3MPa, 35-45 DEG C, is centrifuged, is taken upper liquid, be concentrated into the 1/3 of original volume, produce.
Further, the grape seed extract preparation method is：Grape pip is cleaned after crushing, add 8-10 times of weight
55-65% ethanol solution in, the ultrasonic extraction 25-30 minutes under 100-120W, repeat extraction 3-4 time, filtering, merge filter
Liquid, and the 1/4 of original volume is concentrated into, produce.
Further, the aloe extract preparation method is：Fresh aloe mesophyll is added in the distilled water of equivalent
Mixing is pulverized, and then adds the 50-60% of 1-3 times of weight alcohol solution dipping 20h-30h, is filtered, filtrate is rotated,
It is concentrated by evaporation to the 1/5 of original volume, produces.
Further, the ginger juice be by ginger with etc. weight water milled mixture after the juice that is filtrated to get.
Further, the weight of brown sugar and water ratio is 4-6 in the red juice:10.
Further, the material needed for the sootiness includes the raw material of following parts by weight：Wood chip 40-50 parts, bagasse
20-30 parts, chestnut shell 10-17 parts and dry pomelo peel 5-9 parts.
Compared with prior art, the present invention has the advantages that：
Dandelion extract, grape seed extract, aloe extract and the ginger juice that the present invention adds in cure not only may be used
To reduce the pollution of microorganism in bacon curing process, ensure the quality of bacon, moreover it is possible to the content of bacon nitrite is reduced,
Edible safety is improved, the nitrate residue for making obtained bacon is 7.6-12.1mg/kg, and fat meat glassy yellow, lean meat
For brownish red, cured meat and fish are mellow, delicate mouthfeel, saline taste are moderate, unique flavor, have the peculiar sootiness fragrance of traditional bacon and bacon
Fragrance.
Dandelion extract and aloe extract of the present invention have antibacterial action, and there is grape seed extract antioxygen to be turned into
With, can by the Nitrite transformation of generation into nitrate, meanwhile, aloe extract and ginger juice can also strengthen grape seed extract
Antioxidation, and then improve the clearance rate of nitrite.
【Embodiment】
The embodiment of the present invention is described further with reference to embodiments.
Embodiment 1
A kind of processing method of bacon of the present embodiment, comprises the following steps：
(1) pretreatment of raw meat：Selection meets sanitary standard, fat fertilizer is 2cm fresh pork, cleans, is placed at 0 DEG C
After refrigerating 1h, long 25cm, wide 5cm cutlet are cut into.
(2) preparation of cure：Count in parts by weight, by 0.2 part of Chinese prickly ash, anistree 0.05 part, 0.1 part of cassia bark and radix glycyrrhizae 0.05
Part is milled to powder, by powder and 0.3 part of dandelion extract, 0.5 part of grape seed extract, 0.4 part of aloe extract, ginger juice
0.06 part, 7 parts of salt, 0.5 part of red juice, 1 part of white wine, 0.05 part of sodium nitrate is uniformly mixed so as to obtain.It is prepared by the dandelion extract
Method is：Dandelion is crushed, adds in the water of 5 times of weight, 1h is extracted at 0.2MPa, 35 DEG C, centrifuges, takes upper liquid, it is dense
The 1/3 of original volume is reduced to, is produced.The grape seed extract preparation method is：Grape pip is cleaned after crushing, add 8 weight
In 55% ethanol solution again, ultrasonic extraction 25 minutes under 100W, extraction 3 times, filtering, merging filtrate are repeated, and concentrate
To the 1/4 of original volume, produce.The aloe extract preparation method is：Fresh aloe mesophyll is added to the distilled water of equivalent
Middle mixing is pulverized, and then adds 50% alcohol solution dipping 20h of 1 times of weight, filtering, filtrate is rotated, evaporate it is dense
The 1/5 of original volume is reduced to, is produced.The ginger juice be by ginger with etc. weight water milled mixture after the juice that is filtrated to get.Institute
It is 4 to state the weight of brown sugar and water ratio in red juice:10.
(3) pickle：By above-mentioned cure erasing on cutlet, 9kg cure is put per 100kg porks, and rubs 30min, is rubbed
Rub with the hands after being pickled in 0 DEG C 4 days, cylinder was turned over once every 2 days when pickling.
(4) toast：The above-mentioned cutlet pickled is cleaned with 40 DEG C of warm water, and is suspended on ventilation and air-dries surface moisture
Afterwards, it is transferred in bakery and water content is dried at 50 DEG C as 35%.
(5) sootiness：Cutlet after baking is suspended in fumigating chamber, sootiness is carried out at 55 DEG C and is handled 10 days, institute
Stating the material needed for sootiness includes the raw material of following parts by weight：40 parts of wood chip, 20 parts of bagasse, 10 parts of chestnut shell and dry shaddock
5 parts of skin.
Embodiment 2
A kind of processing method of bacon of the present embodiment, comprises the following steps：
(1) pretreatment of raw meat：Selection meets sanitary standard, fat fertilizer is 4cm fresh pork, cleans, is placed at 5 DEG C
After refrigerating 3h, long 30cm, wide 8cm cutlet are cut into.
(2) preparation of cure：Count in parts by weight, by 0.4 part of Chinese prickly ash, anistree 0.1 part, 0.3 part of cassia bark and radix glycyrrhizae 0.08
Part is milled to powder, by powder and 0.7 part of dandelion extract, 0.8 part of grape seed extract, 0.7 part of aloe extract, ginger juice
0.12 part, 9 parts of salt, 1 part of red juice, 2 parts of white wine, 0.1 part of sodium nitrate is uniformly mixed so as to obtain.The dandelion extract preparation method
For：Dandelion is crushed, adds in the water of 10 times of weight, 2h is extracted at 0.3MPa, 45 DEG C, is centrifuged, is taken upper liquid, be concentrated into
The 1/3 of original volume, is produced.The grape seed extract preparation method is：Grape pip is cleaned after crushing, add 10 times of weight
In 65% ethanol solution, ultrasonic extraction 30 minutes under 120W, extraction 4 times, filtering, merging filtrate are repeated, and be concentrated into original
The 1/4 of volume, is produced.The aloe extract preparation method is：Fresh aloe mesophyll is added in the distilled water of equivalent and mixed
Conjunction is pulverized, and then adds 60% alcohol solution dipping 30h of 3 times of weight, filtering, filtrate is rotated, be concentrated by evaporation to
The 1/5 of original volume, is produced.The ginger juice be by ginger with etc. weight water milled mixture after the juice that is filtrated to get.It is described red
The weight of brown sugar and water ratio is 6 in syrup:10.
(3) pickle：By above-mentioned cure erasing on cutlet, 12kg cure is put per 100kg porks, and rubs 50min, is rubbed
Rub with the hands after being pickled in 5 DEG C 10 days, cylinder was turned over once every 3 days when pickling.
(4) toast：The above-mentioned cutlet pickled is cleaned with 50 DEG C of warm water, and is suspended on ventilation and air-dries surface moisture
Afterwards, it is 35-40% to be transferred in bakery and water content is dried at 60 DEG C.
(5) sootiness：Cutlet after baking is suspended in fumigating chamber, sootiness is carried out at 65 DEG C and is handled 15 days, institute
Stating the material needed for sootiness includes the raw material of following parts by weight：50 parts of wood chip, 30 parts of bagasse, 17 parts of chestnut shell and dry shaddock
9 parts of skin.
Embodiment 3
A kind of processing method of bacon of the present embodiment, comprises the following steps：
(1) pretreatment of raw meat：Selection meets sanitary standard, fat fertilizer is 3cm fresh pork, cleans, is placed at 3 DEG C
After refrigerating 2h, long 27cm, wide 6cm cutlet are cut into.
(2) preparation of cure：Count in parts by weight, by 0.3 part of Chinese prickly ash, anistree 0.08 part, 0.2 part of cassia bark and radix glycyrrhizae 0.06
Part is milled to powder, by powder and 0.5 part of dandelion extract, 0.6 part of grape seed extract, 0.5 part of aloe extract, ginger juice
0.09 part, 8 parts of salt, 0.9 part of red juice, 1.5 parts of white wine, 0.08 part of sodium nitrate is uniformly mixed so as to obtain.The dandelion extract system
Preparation Method is：Dandelion is crushed, adds in the water of 6 times of weight, 1.5h is extracted at 0.25MPa, 40 DEG C, centrifuges, takes upper strata
Liquid, the 1/3 of original volume is concentrated into, is produced.The grape seed extract preparation method is：Grape pip is cleaned after crushing, add 9
In 60% ethanol solution of times of weight, ultrasonic extraction 28 minutes under 110W, extraction 4 times is repeated, filtered, merging filtrate, and
The 1/4 of original volume is concentrated into, is produced.The aloe extract preparation method is：Fresh aloe mesophyll is added to the steaming of equivalent
Mixing is pulverized in distilled water, then adds 55% alcohol solution dipping 25h of 2 times of weight, filters, filtrate is rotated, steamed
Hair is concentrated into the 1/5 of original volume, produces.The ginger juice be by ginger with etc. weight water milled mixture after the juice that is filtrated to get
Liquid.The weight of brown sugar and water ratio is 5 in the red juice:10.
(3) pickle：By above-mentioned cure erasing on cutlet, 10kg cure is put per 100kg porks, and rubs 40min, is rubbed
Rub with the hands after being pickled in 4 DEG C 7 days, cylinder was turned over once every 2.5 days when pickling.
(4) toast：The above-mentioned cutlet pickled is cleaned with 45 DEG C of warm water, and is suspended on ventilation and air-dries surface moisture
Afterwards, it is transferred in bakery and water content is dried at 55 DEG C as 38%.
(5) sootiness：Cutlet after baking is suspended in fumigating chamber, sootiness is carried out at 60 DEG C and is handled 13 days, institute
Stating the material needed for sootiness includes the raw material of following parts by weight：45 parts of wood chip, 25 parts of bagasse, 15 parts of chestnut shell and dry shaddock
7 parts of skin.
Comparative example 1：Method for processing cured meat is same as Example 3, but is extracted in cure without dandelion extract, grape pip
Thing, aloe extract and ginger juice.
Comparative example 2：Method for processing cured meat is same as Example 3, but aloe extract and ginger juice are free of in cure.
Comparative example 3：Method for processing cured meat is same as Example 3, but aloe extract is free of in cure.
Comparative example 4：Method for processing cured meat is same as Example 3, but ginger juice is free of in cure.
Determine containing for embodiment 1- embodiments 3 and the nitrite of comparative example 1- comparative examples 4 respectively using AAS
Amount, as a result as shown in table 1：
Table 1
| Group | Nitrate residue (mg/kg) |
| Embodiment 1 | 12.1 |
| Embodiment 2 | 10.9 |
| Embodiment 3 | 7.6 |
| Comparative example 1 | 24.9 |
| Comparative example 2 | 15.8 |
| Comparative example 3 | 17.9 |
| Comparative example 4 | 17.5 |
Dandelion extract, grape seed extract, aloe extract and the ginger that the present invention adds in cure as known from Table 1
Juice can not only reduce the pollution of microorganism in bacon curing process, ensure the quality of bacon, moreover it is possible to reduce nitrous acid in bacon
The content of salt, edible safety is improved, the nitrate residue for making obtained bacon is 7.6-12.1mg/kg, and fat meat is bright
Yellow, lean meat are brownish red, and cured meat and fish are mellow, delicate mouthfeel, saline taste are moderate, unique flavor, have the peculiar sootiness of traditional bacon fragrant
The fragrance of taste and bacon.
From embodiment 3 and comparative example 1, comparative example 2, comparative example 3, comparative example 4 contrast it was found from：Grape pip extraction of the present invention
Thing has antioxidation, can by the Nitrite transformation of generation into nitrate, meanwhile, aloe extract and ginger juice can also strengthen
The antioxidation of grape seed extract, and then improve the clearance rate of nitrite.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal change completed or modification change under the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (7)
- A kind of 1. processing method of bacon according to claim 1, it is characterised in that：Comprise the following steps：(1) pretreatment of raw meat：Selection meets sanitary standard, fat fertilizer is 2-4cm fresh pork, cleans, is placed in 0 DEG C -5 DEG C After lower refrigeration 1-3h, long 25-30cm, wide 5-8cm cutlet are cut into；(2) preparation of cure：Count in parts by weight, by Chinese prickly ash 0.2-0.4 parts, anistree 0.05-0.1 parts, cassia bark 0.1-0.3 parts and Radix glycyrrhizae 0.05-0.08 parts are milled to powder, by powder and dandelion extract 0.3-0.7 parts, grape seed extract 0.5-0.8 Part, aloe extract 0.4-0.7 parts, ginger juice 0.06-0.12 parts, salt 7-9 parts, red juice 0.5-1 parts, white wine 1-2 parts, nitric acid Sodium 0.05-0.1 parts are uniformly mixed so as to obtain；(3) pickle：By above-mentioned cure erasing on cutlet, 9-12kg cure is put per 100kg porks, and rubs 30-50min, Rubbing turned over cylinder once when pickling after being pickled in 0-5 DEG C 4-10 days every 2-3 days；(4) toast：Clean the above-mentioned cutlet pickled with 40-50 DEG C of warm water, and be suspended on ventilation air-dry surface moisture after, It is 35-40% to be transferred in bakery and water content is dried at 50-60 DEG C；(5) sootiness：Cutlet after baking is suspended in fumigating chamber, sootiness is carried out at 55-65 DEG C and is handled 10-15 days.
- A kind of 2. processing method of bacon according to claim 1, it is characterised in that：The dandelion extract preparation side Method is：Dandelion is crushed, adds in the water of 5-10 times of weight, 1-2h is extracted at 0.2-0.3MPa, 35-45 DEG C, centrifuges, takes Upper liquid, the 1/3 of original volume is concentrated into, is produced.
- A kind of 3. processing method of bacon according to claim 1, it is characterised in that：The grape seed extract preparation side Method is：Grape pip is cleaned after crushing, it is ultrasonic under 100-120W in the ethanol solution for the 55-65% for adding 8-10 times of weight 25-30 minutes are extracted, repeat extraction 3-4 times, filtering, merging filtrate, and are concentrated into the 1/4 of original volume, are produced.
- A kind of 4. processing method of bacon according to claim 1, it is characterised in that：The aloe extract preparation method For：Fresh aloe mesophyll is added in the distilled water of equivalent to mix and pulverized, then adds the 50-60% of 1-3 times of weight second Alcoholic solution soaks 20h-30h, filtering, filtrate is rotated, is concentrated by evaporation to the 1/5 of original volume, is produced.
- A kind of 5. processing method of bacon according to claim 1, it is characterised in that：The ginger juice is with waiting weight by ginger The juice being filtrated to get after the water milled mixture of amount.
- A kind of 6. processing method of bacon according to claim 1, it is characterised in that：Brown sugar and water in the red juice Weight ratio is 4-6:10.
- A kind of 7. processing method of bacon according to claim 1, it is characterised in that：Material needed for the sootiness includes The raw material of following parts by weight：Wood chip 40-50 parts, bagasse 20-30 parts, chestnut shell 10-17 parts and dry pomelo peel 5-9 parts.
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| 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 |
| CN108936340A (en) * | 2018-05-24 | 2018-12-07 | 江口县旭辉生态农业科技有限公司 | A kind of bacon and preparation method thereof |
| CN113040337A (en) * | 2021-04-22 | 2021-06-29 | 四川大学 | Smoked meat product and preparation method thereof |
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| CN113040337A (en) * | 2021-04-22 | 2021-06-29 | 四川大学 | Smoked meat product and preparation method thereof |
| CN113040337B (en) * | 2021-04-22 | 2022-12-09 | 四川大学 | Smoked meat product and preparation method thereof |
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