CN107811225A - The preparation method of tomato flavor health care bacon - Google Patents
The preparation method of tomato flavor health care bacon Download PDFInfo
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- CN107811225A CN107811225A CN201711154033.1A CN201711154033A CN107811225A CN 107811225 A CN107811225 A CN 107811225A CN 201711154033 A CN201711154033 A CN 201711154033A CN 107811225 A CN107811225 A CN 107811225A
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- cutlet
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- 235000015241 bacon Nutrition 0.000 title claims abstract description 50
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 40
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 40
- 235000019634 flavors Nutrition 0.000 title claims abstract description 40
- 230000036541 health Effects 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 38
- 239000000463 material Substances 0.000 claims abstract description 25
- 230000002000 scavenging effect Effects 0.000 claims abstract description 23
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- 235000021110 pickles Nutrition 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 238000005554 pickling Methods 0.000 claims abstract description 13
- 238000002604 ultrasonography Methods 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 6
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 240000007594 Oryza sativa Species 0.000 claims description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims description 16
- 235000009566 rice Nutrition 0.000 claims description 16
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 14
- 244000105624 Arachis hypogaea Species 0.000 claims description 14
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 14
- 235000018262 Arachis monticola Nutrition 0.000 claims description 14
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims description 14
- 235000020232 peanut Nutrition 0.000 claims description 14
- 244000198134 Agave sisalana Species 0.000 claims description 11
- 240000008042 Zea mays Species 0.000 claims description 11
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 11
- 235000005822 corn Nutrition 0.000 claims description 11
- 229920000858 Cyclodextrin Polymers 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 10
- 235000019225 fermented tea Nutrition 0.000 claims description 7
- 235000012054 meals Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000015193 tomato juice Nutrition 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000020095 red wine Nutrition 0.000 claims description 6
- 229920002752 Konjac Polymers 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 241000949456 Zanthoxylum Species 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 240000000560 Citrus x paradisi Species 0.000 claims 2
- 244000037364 Cinnamomum aromaticum Species 0.000 claims 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims 1
- 229920001542 oligosaccharide Polymers 0.000 claims 1
- 150000002482 oligosaccharides Chemical class 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 241000227653 Lycopersicon Species 0.000 abstract 2
- 244000276331 Citrus maxima Species 0.000 description 9
- 239000000047 product Substances 0.000 description 5
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 235000017803 cinnamon Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
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- 244000301850 Cupressus sempervirens Species 0.000 description 2
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- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
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- 230000000391 smoking effect Effects 0.000 description 2
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000036772 blood pressure 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
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
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- 239000003866 digestant Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- REJLGAUYTKNVJM-SGXCCWNXSA-N tomatine Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H]1[C@@H](CO)O[C@H]([C@@H]([C@H]1O)O)O[C@@H]1C[C@@H]2CC[C@H]3[C@@H]4C[C@H]5[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]([C@@]1(NC[C@@H](C)CC1)O5)C)[C@@H]1OC[C@@H](O)[C@H](O)[C@H]1O REJLGAUYTKNVJM-SGXCCWNXSA-N 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
- 238000002525 ultrasonication Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000002023 wood Substances 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
- A23L13/40—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
- A23L13/40—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
-
- 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
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or 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
- A23L13/70—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
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- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of tomato flavor health care bacon, it is characterised in that comprises the following steps：1) fresh meat is cleaned and is divided into cutlet, being beaten with band pin plank on cutlet makes cutlet be covered with small pin hole；2) cutlet is placed in pickling liquid, in the case where frequency is 40 50KHz ultrasonic waves, ultrasound pickles 24h；3) cutlet pickled is drained into surface moisture, then by after cutlet and fermentation material mixing, ferment 12 24h at 15 20 DEG C；4) it is 1 according to mass ratio by the cutlet fermented and grape vinegar:1 mixes, after tumbling 30min, the sootiness 48h in the smokehouse that temperature is 30 40 DEG C, relative humidity is 55 60%；5) the good cutlet of sootiness is placed in the second scavenging solution and rinses 8 10s, then be placed in 60 DEG C of baking ovens and dry.The method that the present invention prepares bacon is with short production cycle, and tomato is strong, and BaP residual quantity is extremely low.
Description
Technical field
The present invention relates to meat to eat agricultural product technical field.It is more particularly related to a kind of tomato flavor is protected
The preparation method of strong bacon.
Background technology
Traditional bacon refers to that meat dries made semi-finished product in the sunlight after pickling, nowadays, before the New Year, greatly
Most families can all prepare bacon, for being enjoyed after year.The antiseptic power of bacon is strong, holding time length, it is often more important that it is special
Some flavors.In the market can also sell bacon, but its quality is uneven, and people often more trust homemade.It is but existing
The generation rhythm of society is progressively accelerated, and the young man of the younger generation is not keen to make by oneself, is more likely to conveniently, but also more focuses on strong
Health diet.
It is well known that traditional bacon can add more salt in preparation process, however, this directly results in bacon product
The increase of nitrite.A new generation for being particular about health diet, the high product of content of nitrite will be washed in a pan progressively
Eliminate.The ground such as Hunan, Sichuan make bacon, and often meat is handled by sootiness, meat is suspended on to the wood chip and tree branches and leaves of burning
Top, some peculiar smell of fleshing in itself are removed with this, while increase the distinctive fragrance of sootiness, but sootiness is handled, and is often increased
The content of the carcinogen such as BaP in bacon, this is also a big defect of smoked bacon.There are some researches show, using miscellaneous sawdust with
Millet straw, pine and cypress branch prepare bacon as sootiness material, and BaP residual quantity is up to 8.0 μ g/kg in meat, far above as defined in standard
5 μ g/kg, and use peanut shell the μ g/kg of the BaP residual quantity moon 2.4, to be eaten often less than standard, but for love as sootiness material
Eat for the people of bacon, be still less healthy.
The fabrication cycle length of traditional bacon, typically pickling all at least needs 4-6 days, dries 1-2 months, and make to temperature
Degree requires, and has certain seasonality, and mechanization degree is low, unstable product quality.Traditional bacon processing is dried dry in extension
During, rely on the natural lactic acid bacteria contained in meat and its peculiar taste is produced under prolonged spontaneous fermentation.Processed in the modern times
In, the defects of in order to improve traditional handicraft, standardization processing is realized, shortens the production cycle, using addition microbial fermentation
The method of agent, but currently used microbe leaven is mainly lactic acid bacteria culturers, and flavour and flavor are more single.
Tamato fruit is nutritious, has flavour, and its tomatin contained has bacteriostasis, and contains a variety of sides
Digestant functional component, stomach can be adjusted, there is higher health value.Fermented tea is to add strain fermentation with sugar, tea and water
The material beneficial to human body prepared, has very big benefit to health, has regulation blood pressure and prevention of various diseases
Effect, at present it is not yet found that preparing the report of tomato bacon using fermented tea fermentation.
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 preparation method of tomato flavor health care bacon, the present invention prepares bacon
Method it is with short production cycle, the bacon tomato of preparation is strong, mutually coordinates with the fragrance of bacon, can improve a poor appetite, and benzo
Pyrene residual quantity is extremely low.
In order to realize according to object of the present invention and further advantage, there is provided a kind of system of tomato flavor health care bacon
Preparation Method, comprise the following steps：
1) fresh meat is cleaned and is divided into cutlet, being beaten with band pin plank on cutlet makes cutlet be covered with small pin hole；
2) cutlet is placed in pickling liquid, in the case where frequency is 40-50KHz ultrasonic waves, ultrasound pickles 24h；The pickling liquid with
Parts by weight meter is prepared by the cutlet of every 100 parts of steps 1)：Tomato juice 5-8 parts, zanthoxylum powder 0.2-0.4 parts, star aniseed powder 0.2-0.3
Part, ground cinnamon 0.3-0.4 parts, salt 3-4 parts and red wine 300-400 parts；
3) cutlet pickled is drained into surface moisture, then by after cutlet and fermentation material mixing, fermented at 15-20 DEG C
12-24h；The fermentation material is prepared by the cutlet of every 100 parts of steps 1) in parts by weight：Tomato meal 5-8 parts, fermented tea 1-2 parts,
0.5 part of chitosan oligosaccharide and black glutinous rice water 15-20 parts, the black glutinous rice water is black glutinous rice and water is 1 in mass ratio:4-6 boils 20-
25min, defibrination obtains after cooling；
4) it is 1 according to mass ratio by the cutlet fermented and grape vinegar:1 mixes, after tumbling 30min, then cutlet is vertical
Hang in smoked frame, the smoked frame is cuboid framework structure, and cutlet in smoked top of the trellis and surrounding covers one layer of 60 mesh after hanging up properly
The gauze in aperture, the gauze using it is preceding 1h is soaked by the first scavenging solution after wring out to not dripping, first scavenging solution is
Chitosan oligosaccharide, konjaku flour, cyclodextrin and magnetized water are 5 by weight:2:10:100 compositions, cutlet are 30-40 DEG C, relatively in temperature
Humidity is sootiness 48h in 55-60% smokehouse；
5) the good cutlet of sootiness is placed in the second scavenging solution and rinses 8-10s, then be placed in 60 DEG C of baking ovens and dry to moisture
Less than 20%, it is vacuum-packed after cooling, second scavenging solution is that chitosan oligosaccharide, cyclodextrin and magnetized water are 1 by weight:3:
100。
Preferably, the preparation method of described tomato flavor health care bacon, cutlet is positioned over when fermenting in step 3)
Carried out in oak barrel.
Preferably, the preparation method of described tomato flavor health care bacon, ultrasound, which is pickled, in step 2) is divided into four ranks
Section：1h is first pickled at 20-25 DEG C, then is placed in 10-15 DEG C and pickles 5h, 20-25 DEG C is subsequently placed in and pickles 2h, be finally placed in 3-5 DEG C
Pickle 16h.
Preferably, the preparation method of described tomato flavor health care bacon, the ultrasound is pickled is in magnetic field intensity
Carried out in 1600~2000Gs environment.
Preferably, the preparation method of described tomato flavor health care bacon, the sootiness material that sootiness uses in step 4)
It is made up of the following raw material in parts by weight：25 parts of sisal leaves, 6 parts of Chen Ai, 8 parts of corn stigma, 12 parts of peanut shell, the and of pomelo peel 5
3 parts of haydite, sisal leaves, corn stigma, peanut shell, pomelo peel are dried to moisture at 60 DEG C in advance is less than 10% standby, Chen Ai
Display 2 years and obtain for folium artemisiae argyi.
Preferably, the preparation method of described tomato flavor health care bacon, before vacuum packaging in step 5), by meat
Bar is placed in hang at 5-10 DEG C and dried in the air 5-7 days.
The present invention comprises at least following beneficial effect：
1) present invention utilizes red wine, tomato juice and a variety of flavorings wet salting under ultrasonication so that finished product is cured
Meat has strong Wine Aroma and tomato, and salt and other flavorings disperse evenly in meat；Invention uses black tea
Bacterium, chitosan oligosaccharide, tomato meal and black glutinous rice water carry out fermentation process as fermentation material to cutlet, while flavouring hyperchromic flavour enhancing,
The production time is shortened, improves the flavour of meat, wherein chitosan oligosaccharide has multiple efficacies, has the function that hypotensive, can be with
Alleviate and prevention is eaten and excessively pickles the hypertension potential disease that meat is triggered；
2) before sootiness by cutlet vinegar tumbling, making cutlet, flavour and color be evenly in smoking process；Sootiness
The gauze soaked in journey using the first scavenging solution surrounds smoked frame, it is possible to reduce attachment of the harmful substance such as BaP on cutlet,
The cutlet after sootiness is rinsed using the second scavenging solution, the harmful substances such as BaP can also be removed, further reduced in bacon
The content of the harmful substances such as BaP；
3) trickle change can occur for the quality due to meat at different temperatures, salting period in traditional bacon preparation process
It is extremely long, just cause flavoring flavour to pickle method by the alternating temperature stage by stage of low temperature after first high temperature even into cube meat inside, invention
It can improve and pickle efficiency and pickle effect；
4) magnetic field has the function that special, and it can accelerate to pickle, and improves the homogeneity of meat flavour and color and luster；
5) the sootiness material that the present invention uses contains sisal leaves, Chen Ai, corn stigma, peanut shell, pomelo peel and haydite composition,
It is lower compared to the caused BaP residual quantity of peanut shell is directly used.
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.
Embodiment
With reference to specific embodiment, the present invention is described in further detail, to make those skilled in the art's reference say
Bright book word can be implemented according to this.
It should be noted that experimental method described in following embodiments, is conventional method unless otherwise specified, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
Embodiment 1：
A kind of preparation method of tomato flavor health care bacon, comprises the following steps：
1) fresh meat is cleaned and is divided into cutlet, being beaten with band pin plank on cutlet makes cutlet be covered with small pin hole；
2) cutlet is placed in pickling liquid, temperature be 20 DEG C, frequency be that ultrasound pickles 24h under 50KHz ultrasonic waves；It is described
Pickling liquid is prepared by the cutlet of every 100 parts of steps 1) in parts by weight：8 parts of tomato juice, 0.4 part of zanthoxylum powder, 0.3 part of star aniseed powder,
400 parts of 0.4 part of ground cinnamon, 4 parts of salt and red wine；Tomato juice passes through for fresh tomato squeezes the juice to obtain, similarly hereinafter；
3) cutlet pickled is drained into surface moisture, then by after cutlet and fermentation material mixing, fermented at 15-20 DEG C
24h；The fermentation material is prepared by the cutlet of every 100 parts of steps 1) in parts by weight：8 parts of tomato meal, 2 parts of fermented tea, chitosan oligosaccharide
0.5 part and 20 parts of black glutinous rice water, the black glutinous rice water is black glutinous rice and water is 1 in mass ratio:6 boil 25min, defibrination after cooling
Obtain；Tomato meal is to be dried to obtain after tomato is squeezed the juice, similarly hereinafter；
4) it is 1 according to mass ratio by the cutlet fermented and grape vinegar:1 mixes, after tumbling 30min, then cutlet is vertical
Hang in smoked frame, the smoked frame is cuboid framework structure, and cutlet in smoked top of the trellis and surrounding covers one layer of 60 mesh after hanging up properly
The gauze in aperture, the gauze using it is preceding 1h is soaked by the first scavenging solution after wring out to not dripping, first scavenging solution is
Chitosan oligosaccharide, konjaku flour, cyclodextrin and magnetized water are 5 by weight:2:10:100 compositions, cutlet are 30-40 DEG C, relatively in temperature
Humidity is sootiness 48h in 55-60% smokehouse；
5) the good cutlet of sootiness is placed in rinsing 8-10s in the second scavenging solution (room temperature), then be placed in 60 DEG C of baking ovens
Dry to moisture be less than 20%, be vacuum-packed after cooling, second scavenging solution be chitosan oligosaccharide, cyclodextrin and magnetized water by weight
Than for 1:3:100.
Wherein, sootiness material is miscellaneous sawdust.
Embodiment 2：
A kind of preparation method of tomato flavor health care bacon, comprises the following steps：
1) fresh meat is cleaned and is divided into cutlet, being beaten with band pin plank on cutlet makes cutlet be covered with small pin hole；
2) cutlet is placed in pickling liquid, temperature be 5 DEG C, frequency be that ultrasound pickles 24h under 40KHz ultrasonic waves；It is described
Pickling liquid is prepared by the cutlet of every 100 parts of steps 1) in parts by weight：5 parts of tomato juice, 0.2 part of zanthoxylum powder, 0.2 part of star aniseed powder,
300 parts of 0.3 part of ground cinnamon, 3 parts of salt and red wine；
3) cutlet pickled is drained into surface moisture, then by after cutlet and fermentation material mixing, fermented at 15-20 DEG C
12h；The fermentation material is prepared by the cutlet of every 100 parts of steps 1) in parts by weight：5 parts of tomato meal, 1 part of fermented tea, chitosan oligosaccharide
0.5 part and 15 parts of black glutinous rice water, the black glutinous rice water is black glutinous rice and water is 1 in mass ratio:4 boil 20min, defibrination after cooling
Obtain；
4) it is 1 according to mass ratio by the cutlet fermented and grape vinegar:1 mixes, after tumbling 30min, then cutlet is vertical
Hang in smoked frame, the smoked frame is cuboid framework structure, and cutlet in smoked top of the trellis and surrounding covers one layer of 60 mesh after hanging up properly
The gauze in aperture, the gauze using it is preceding 1h is soaked by the first scavenging solution after wring out to not dripping, first scavenging solution is
Chitosan oligosaccharide, konjaku flour, cyclodextrin and magnetized water are 5 by weight:2:10:100 compositions, cutlet are 30-40 DEG C, relatively in temperature
Humidity is sootiness 48h in 55-60% smokehouse；
5) the good cutlet of sootiness is placed in the second scavenging solution and rinses 8-10s, then be placed in 60 DEG C of baking ovens and dry to moisture
Less than 20%, it is vacuum-packed after cooling, second scavenging solution is that chitosan oligosaccharide, cyclodextrin and magnetized water are 1 by weight:3:
100。
Wherein, sootiness material is pine and cypress branch.
Embodiment 3：
A kind of preparation method of tomato flavor health care bacon, comprises the following steps：
1) fresh meat is cleaned and is divided into cutlet, being beaten with band pin plank on cutlet makes cutlet be covered with small pin hole；
2) cutlet is placed in pickling liquid, temperature be 15 DEG C, frequency be that ultrasound pickles 24h under 45KHz ultrasonic waves；It is described
Pickling liquid is prepared by the cutlet of every 100 parts of steps 1) in parts by weight：6 parts of tomato juice, 0.3 part of zanthoxylum powder, 0.25 part of star aniseed powder,
350 parts of 0.35 part of ground cinnamon, 3.5 parts of salt and red wine；
3) cutlet pickled is drained into surface moisture, then by after cutlet and fermentation material mixing, fermented at 15-20 DEG C
18h；The fermentation material is prepared by the cutlet of every 100 parts of steps 1) in parts by weight：6 parts of tomato meal, 1.5 parts of fermented tea, shell are few
18 parts of 0.5 part of sugar and black glutinous rice water, the black glutinous rice water is black glutinous rice and water is 1 in mass ratio:5 boil 22min, are ground after cooling
Slurry obtains；
4) it is 1 according to mass ratio by the cutlet fermented and grape vinegar:1 mixes, after tumbling 30min, then cutlet is vertical
Hang in smoked frame, the smoked frame is cuboid framework structure, and cutlet in smoked top of the trellis and surrounding covers one layer of 60 mesh after hanging up properly
The gauze in aperture, the gauze using it is preceding 1h is soaked by the first scavenging solution after wring out to not dripping, first scavenging solution is
Chitosan oligosaccharide, konjaku flour, cyclodextrin and magnetized water are 5 by weight:2:10:100 compositions, cutlet are 30-40 DEG C, relatively in temperature
Humidity is sootiness 48h in 55-60% smokehouse；
5) the good cutlet of sootiness is placed in the second scavenging solution and rinses 8-10s, then be placed in 60 DEG C of baking ovens and dry to moisture
Less than 20%, it is vacuum-packed after cooling, second scavenging solution is that chitosan oligosaccharide, cyclodextrin and magnetized water are 1 by weight:3:
100。
Wherein, sootiness material is peanut shell.
Embodiment 4：
On the basis of embodiment 3, the preparation method of described tomato flavor health care bacon, by meat when fermenting in step 3)
Bar is positioned in oak barrel and carried out.
Embodiment 5：
On the basis of embodiment 3, the preparation method of described tomato flavor health care bacon, ultrasound is pickled in step 2)
It is divided into four-stage：1h is first pickled at 20-25 DEG C, then is placed in 10-15 DEG C and pickles 5h, 20-25 DEG C is subsequently placed in and pickles 2h, finally
It is placed in 3-5 DEG C and pickles 16h.Pickled with alternating temperature and pickled instead of constant temperature.Other are the same as embodiment 3.
Embodiment 6：
On the basis of embodiment 5, the preparation method of described tomato flavor health care bacon, the ultrasound is pickled in magnetic
Field intensity is to be carried out in 1600~2000Gs environment.Other are the same as embodiment 5.
Embodiment 7：
On the basis of embodiment 3, the preparation method of described tomato flavor health care bacon, it will be vacuum-packed in step 5)
Before, cutlet is placed in hang at 5-10 DEG C and dried in the air 5-7 days.Its flavor is more mellow naturally, flavour is softer after cutlet extension dries in the air.Other are same
Embodiment 3.
Embodiment 8：
On the basis of embodiment 1, the preparation method of described tomato flavor health care bacon, in step 4) sootiness use
Sootiness material is made up of the following raw material in parts by weight：25 parts of sisal leaves, 6 parts of Chen Ai, 8 parts of corn stigma, 12 parts of peanut shell, shaddock
Sub- 3 parts of skin 5 and haydite, sisal leaves, corn stigma, peanut shell, pomelo peel are dry standby less than 10% to moisture at 60 DEG C in advance
With Chen Ai is displayed 2 years for folium artemisiae argyi and obtained.Other are the same as embodiment 1.
Embodiment 9：
On the basis of embodiment 2, the preparation method of described tomato flavor health care bacon, in step 4) sootiness use
Sootiness material is made up of the following raw material in parts by weight：25 parts of sisal leaves, 6 parts of Chen Ai, 8 parts of corn stigma, 12 parts of peanut shell, shaddock
Sub- 3 parts of skin 5 and haydite, sisal leaves, corn stigma, peanut shell, pomelo peel are dry standby less than 10% to moisture at 60 DEG C in advance
With Chen Ai is displayed 2 years for folium artemisiae argyi and obtained.Other are the same as embodiment 2.
Embodiment 10：
On the basis of embodiment 3, the preparation method of described tomato flavor health care bacon, in step 4) sootiness use
Sootiness material is made up of the following raw material in parts by weight：25 parts of sisal leaves, 6 parts of Chen Ai, 8 parts of corn stigma, 12 parts of peanut shell, shaddock
Sub- 3 parts of skin 5 and haydite, sisal leaves, corn stigma, peanut shell, pomelo peel are dry standby less than 10% to moisture at 60 DEG C in advance
With Chen Ai is displayed 2 years for folium artemisiae argyi and obtained.Other are the same as embodiment 3.
Comparative example 1-3：Correspond to respectively on the basis of embodiment 1-3, by the gauze smoked in smoking process on frame using clear
Water soaks, and using distillation water logging drift 8-10s after sootiness, other are the same as embodiment 1-3.
In order to illustrate that the present invention prepares the beneficial effect of the method for fermented cured meat, the present inventor is directed to embodiment 1-
3rd, bacon prepared by embodiment 8-10 and comparative example 1-3 method determines its BaP residual quantity, and specific data are shown in Table 1.Invention
People invites 30 people to carry out foretasting sensory evaluation scores to embodiment 1-8 and comparative example 3 bacon prepared at random, and counts its average value,
Evaluation criterion and statistical result are shown in Table 2 and table 3 respectively.
BaP residual quantity in bacon prepared by the different schemes of table 1.
The sensory evaluation standard of table 2.
The sensory evaluation scores result of table 3.
| Color and luster | Quality | Flavor | Flavour | |
| Embodiment 1 | 9.2 | 8.8 | 8.8 | 8.9 |
| Embodiment 2 | 9.1 | 8.8 | 8.7 | 8.7 |
| Embodiment 3 | 9.4 | 8.9 | 8.9 | 8.9 |
| Embodiment 4 | 9.2 | 9.0 | 9.1 | 9.2 |
| Embodiment 5 | 9.2 | 9.1 | 9.0 | 9.4 |
| Embodiment 6 | 9.3 | 9.2 | 9.1 | 9.4 |
| Embodiment 7 | 9.3 | 9.3 | 9.0 | 9.6 |
| Embodiment 8 | 9.4 | 9.2 | 9.2 | 9.5 |
| Comparative example 3 | 8.5 | 8.4 | 8.5 | 8.7 |
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 embodiment with description.
Claims (6)
1. a kind of preparation method of tomato flavor health care bacon, it is characterised in that comprise the following steps：
1) fresh meat is cleaned and is divided into cutlet, being beaten with band pin plank on cutlet makes cutlet be covered with small pin hole；
2) cutlet is placed in pickling liquid, in the case where frequency is 40-50KHz ultrasonic waves, ultrasound pickles 24h；The pickling liquid is with weight
Part meter is prepared by the cutlet of every 100 parts of steps 1)：Tomato juice 5-8 parts, zanthoxylum powder 0.2-0.4 parts, star aniseed powder 0.2-0.3 parts, meat
Cassia lignea flour 0.3-0.4 parts, salt 3-4 parts and red wine 300-400 parts；
3) cutlet pickled is drained into surface moisture, then by after cutlet and fermentation material mixing, ferment 12- at 15-20 DEG C
24h；The fermentation material is prepared by the cutlet of every 100 parts of steps 1) in parts by weight：Tomato meal 5-8 parts, fermented tea 1-2 parts, shell
0.5 part of oligosaccharides and black glutinous rice water 15-20 parts, the black glutinous rice water is black glutinous rice and water is 1 in mass ratio:4-6 boils 20-
25min, defibrination obtains after cooling；
4) it is 1 according to mass ratio by the cutlet fermented and grape vinegar:1 mixing, after tumbling 30min, then cutlet hung vertically
In in smoked frame, the smoked frame be cuboid framework structure, cutlet hang up properly after in one layer of 60 mesh aperture of smoked top of the trellis and surrounding covering
Gauze, the gauze using it is preceding 1h is soaked by the first scavenging solution after wring out to not dripping, first scavenging solution is that shell is few
Sugar, konjaku flour, cyclodextrin and magnetized water are 5 by weight:2:10:100 compositions, cutlet is 30-40 DEG C, relative humidity in temperature
For sootiness 48h in 55-60% smokehouse；
5) the good cutlet of sootiness is placed in the second scavenging solution and rinses 8-10s, then be placed in dry to moisture in 60 DEG C of baking ovens and be less than
20%, it is vacuum-packed after cooling, second scavenging solution is that chitosan oligosaccharide, cyclodextrin and magnetized water are 1 by weight:3:100.
2. the preparation method of tomato flavor health care bacon as claimed in claim 1, it is characterised in that will when being fermented in step 3)
Cutlet is positioned in oak barrel and carried out.
3. the preparation method of tomato flavor health care bacon as claimed in claim 1, it is characterised in that ultrasound is pickled in step 2)
It is divided into four-stage：1h is first pickled at 20-25 DEG C, then is placed in 10-15 DEG C and pickles 5h, 20-25 DEG C is subsequently placed in and pickles 2h, finally
It is placed in 3-5 DEG C and pickles 16h.
4. the preparation method of tomato flavor health care bacon as claimed in claim 3, it is characterised in that the ultrasound is pickled in magnetic
Field intensity is to be carried out in 1600~2000Gs environment.
5. the preparation method of tomato flavor health care bacon as claimed in claim 3, it is characterised in that sootiness uses in step 4)
Sootiness material be made up of the following raw material in parts by weight：25 parts of sisal leaves, 6 parts of Chen Ai, 8 parts of corn stigma, 12 parts of peanut shell,
3 parts of pomelo peel 5 and haydite, sisal leaves, corn stigma, peanut shell, pomelo peel are dried to moisture at 60 DEG C in advance is less than 10%
Standby, Chen Ai is displayed 2 years for folium artemisiae argyi and obtained.
6. the preparation method of tomato flavor health care bacon as claimed in claim 1, it is characterised in that by vacuum packet in step 5)
Before dress, cutlet is placed in hang at 5-10 DEG C and dried in the air 5-7 days.
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| CN201711154033.1A CN107811225A (en) | 2017-11-20 | 2017-11-20 | The preparation method of tomato flavor health care bacon |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805281A (en) * | 2019-02-26 | 2019-05-28 | 中国农业科学院农产品加工研究所 | Gigot combines method for baking |
| CN110353148A (en) * | 2019-07-22 | 2019-10-22 | 上海天弩食品有限公司 | A kind of duck food and preparation method thereof |
| CN111713648A (en) * | 2020-06-12 | 2020-09-29 | 成都孔师傅食品有限公司 | Preparation method of preserved meat and preserved meat prepared by preparation method |
-
2017
- 2017-11-20 CN CN201711154033.1A patent/CN107811225A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805281A (en) * | 2019-02-26 | 2019-05-28 | 中国农业科学院农产品加工研究所 | Gigot combines method for baking |
| CN110353148A (en) * | 2019-07-22 | 2019-10-22 | 上海天弩食品有限公司 | A kind of duck food and preparation method thereof |
| CN111713648A (en) * | 2020-06-12 | 2020-09-29 | 成都孔师傅食品有限公司 | Preparation method of preserved meat and preserved meat prepared by preparation method |
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