CN107897728A - A kind of production method of bacon - Google Patents
A kind of production method of bacon Download PDFInfo
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- CN107897728A CN107897728A CN201711328445.2A CN201711328445A CN107897728A CN 107897728 A CN107897728 A CN 107897728A CN 201711328445 A CN201711328445 A CN 201711328445A CN 107897728 A CN107897728 A CN 107897728A
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- 235000015241 bacon Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 25
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 20
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 20
- 239000003463 adsorbent Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 16
- 239000003755 preservative agent Substances 0.000 claims abstract description 16
- 230000002335 preservative effect Effects 0.000 claims abstract description 16
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 6
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 235000020097 white wine Nutrition 0.000 claims abstract description 6
- 240000003870 Ageratum houstonianum Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 14
- 239000012467 final product Substances 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 239000000725 suspension Substances 0.000 claims description 8
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 5
- 244000105624 Arachis hypogaea Species 0.000 claims description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 238000002485 combustion reaction Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000010903 husk Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000010422 painting Methods 0.000 claims description 5
- 235000020232 peanut Nutrition 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 2
- 241000522254 Cassia Species 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 238000001694 spray drying Methods 0.000 claims 1
- 239000002023 wood Substances 0.000 claims 1
- 230000000711 cancerogenic effect Effects 0.000 abstract description 8
- 231100000357 carcinogen Toxicity 0.000 abstract description 7
- 239000003183 carcinogenic agent Substances 0.000 abstract description 7
- 235000019542 Cured Meats Nutrition 0.000 abstract description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract description 5
- 235000017803 cinnamon Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- -1 delicate mouthfeel Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors 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
- 238000009738 saturating Methods 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 241000544602 Ageratum Species 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 12
- 235000013372 meat Nutrition 0.000 description 8
- ISAOCJYIOMOJEB-UHFFFAOYSA-N benzoin Chemical compound C=1C=CC=CC=1C(O)C(=O)C1=CC=CC=C1 ISAOCJYIOMOJEB-UHFFFAOYSA-N 0.000 description 6
- 244000028419 Styrax benzoin Species 0.000 description 4
- 235000000126 Styrax benzoin Nutrition 0.000 description 4
- 235000008411 Sumatra benzointree Nutrition 0.000 description 4
- 235000019382 gum benzoic Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 229960002130 benzoin Drugs 0.000 description 3
- 239000002893 slag Substances 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000011276 wood tar 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23B4/044—Smoking; Smoking devices
-
- 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
- A23L13/40—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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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 production method of bacon, it is related to food processing technology field.Selection and pretreatment of the production method including raw material, marinated, baking and sootiness and etc., wherein cure is blended including following raw material：Ginger powder, star aniseed powder, spiceleaf powder, ground cinnamon, fennel powder, galangal rhizome extract, ageratum extract, dark soy sauce and white wine；Firewood Zhao during sootiness in fumigating chamber is arranged above gauze, in gauze upper berth gauze, and sprinkled with one layer of adsorbent made of tealeaf residue and pomelo peel on gauze.The present invention can not only extend the bacon shelf-life in the case where not adding preservative, ensure the quality of bacon, moreover it is possible to reduce the content of carcinogen in bacon, improve edible safety, cured meat product of the present invention is bright in colour, saturating red, taste mellowness of tasting, fat but not greasy in Huang, unique flavor, delicate mouthfeel, saline taste is moderate, has 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 production method of bacon.
【Background technology】
Smoked bacon is one kind of Chinese butcher's meat, and Major Epidemic is in one band of Sichuan, Hunan and Guangdong, but on other ground of south
Also there is making in area, is after salt, sugar, flavoring and preservative etc. are marinated, then the technique such as toasted or sootiness is process
Meat product.The bacon smoked, the same outside and inside, cooked to cut into slices, transparent shinny, bright in colour, saturating red, taste of tasting in yellow
Road mellowness, fat but not greasy, not only unique flavor, but also have the function of appetizing, cold removing, help digestion are deep to be liked by masses.
In order to extend the shelf-life of bacon, when making, can use substantial amounts of salt and sugar, and add a certain amount of preservative, make
Obtain cured meat product salt content height or preservative residual quantity is high, seriously endanger health.Meanwhile the wood tar that can generate of sootiness and
The carcinogenic material such as polycyclic aromatic compounds, wherein 3,4- benzoins are the carcinogen with strong carcinogenicity, these materials
Easily deposit or adsorb on marinated meat product surface, can be detrimental to health after edible.Therefore, curing process reduce microbial contamination and
The content for reducing carcinogen in cured meat product 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 production method of bacon, this method exists
It can not only extend the bacon shelf-life in the case of not adding preservative, ensure the quality of bacon, moreover it is possible to reduce in bacon and cause
The content of cancer material, improves edible safety.
In order to solve the above technical problems, the technical solution adopted by the present invention is as follows：
A kind of production method of bacon, comprises the following steps：
(1) selection and pretreatment of raw material：Select the fresh pork slaughtered to be placed at 0 DEG C -6 DEG C after refrigeration 3-5h, be cut into
The cutlet of long 20-30cm, weight 1-2kg, then be uniformly applied to after salt and brown sugar are mixed on cutlet, rubbed when smearing to cutlet
Stop water outlet, the weight ratio of cutlet and salt, sugar is 1000g:600-700g:200-300g；
(2) pickle：The cutlet that above-mentioned painting is wiped to salt and sugar is wrapped up with preservative film, is placed in refrigerating 2-4h at 3 DEG C -6 DEG C,
Take out, after being continued to smear and rubbed 1-2h with the cure of the cutlet weight 3-4%, be put into cylinder and stack neatly, each cylinder is folded
3-4 layers of cutlet are put, cover preservative film, are pickled 4-8 days at 0-5 DEG C, turned to the cutlet of bottom every 1-2 days when marinated
Layer；The raw material that the cure includes following parts by weight is blended：6-8 parts of ginger powder, 3-5 parts of star aniseed powder, 5-7 parts of spiceleaf powder,
1-3 parts of ground cinnamon, 2-4 parts of fennel powder, 5-7 parts of galangal rhizome extract, 8-10 parts of ageratum extract, 2-4 parts of dark soy sauce and white wine 2-4
Part；
(3) toast：The above-mentioned cutlet pickled is cleaned with 45-55 DEG C of warm water, and after air-dried surface moisture, is transferred to baking
It is 38-42% to be dried to water content at 55-60 DEG C in room；
(4) sootiness：Cutlet after baking is suspended on progress sootiness processing, the bottom floor of the fumigating chamber in fumigating chamber
Firewood Zhao is equipped with, the gauze that long and width is 1.5-2m, the gauze are provided with the firewood Zhao surface 80-100cm
On be covered with warp layer cloth, sprinkled with the adsorbent that a layer thickness is 6-10cm on the gauze, the adsorbent is 6- by water content
10% tealeaf residue is with pomelo peel with 10:The weight ratio of 5-8 mixes, and replaces adsorbent once every 3-5 days, the sootiness
The top in room is equipped with the hook that can hang cutlet, one cutlet of each hook suspension.
Further, the galangal rhizome extract preparation method is：Galangal is crushed, adds the 70- of 3-6 times of weight
20-30min is ground in 90% ethanol solution, is centrifuged, takes upper liquid, concentration, be spray-dried, to obtain the final product.
Further, the ageratum method for preparing extractive is：Ageratum leaves are shredded, add the 80- of 6-8 times of weight
Soak extraction 4-8h in 95% ethanol solution, filters, and filtrate is concentrated, is dry, to obtain the final product.
Further, the production method of the pomelo peel is that first to crush pomelo peel be particle that particle diameter is 1-2cm, then is dried
It is 5-10% to do to water content.
Further, the time of the sootiness processing is 10-15 days.
Further, the smog of the sootiness obtains for bavin material through imperfect combustion, and the bavin material includes following parts by weight
Several raw materials：20-40 parts of 30-50 parts of peanut shell, 60-80 parts of corncob, 30-40 parts of sawdust and rice husk.
Compared with prior art, the present invention has the advantages that：
The present invention can not only extend the bacon shelf-life in the case where not adding preservative, ensure the quality of bacon,
The content of carcinogen in bacon can also be reduced, improves edible safety.Wherein, the galangal rhizome extract that is added in cure and suddenly
Fragrant extract with anti-corrosive antibacterial act on, can preventing corruption bacterium growth, extend the bacon shelf-life, temperature be 15-20 DEG C, it is wet
Spend at the shady and cool ventilation for 40-60% and hang bacon preservation, can preserve 5-8 months；Meanwhile the adsorbent in the present invention will can produce
Raw carcinogen absorption is removed, and the residual quantity for making carcinogen benzoin in obtained bacon is 1.3-2.2 μ g/kg, significantly
Bacon is made less than conventional method, improves edible safety.Cured meat product of the present invention is bright in colour, saturating red, taste of tasting in yellow
Road mellowness, fat but not greasy, unique flavor, delicate mouthfeel, saline taste is moderate, has the perfume (or spice) of the peculiar sootiness fragrance of traditional bacon and bacon
Taste.
【Embodiment】
The embodiment of the present invention is described further with reference to embodiments.
Embodiment 1
A kind of production method of bacon of the present embodiment, comprises the following steps：
(1) selection and pretreatment of raw material：Select the fresh pork slaughtered be placed at 0 DEG C refrigerate 3h after, be cut into long 20cm,
The cutlet of weight 1kg, then be uniformly applied to after salt and brown sugar are mixed on cutlet, rubbed when smearing to cutlet and stop water outlet, meat
The weight ratio of bar and salt, sugar is 1000g:600g:200g；
(2) pickle：The cutlet that above-mentioned painting is wiped to salt and sugar is wrapped up with preservative film, is placed in refrigerating 2h at 3 DEG C, is taken out,
After being continued to smear and rubbed 1h with the cure of the cutlet weight 3%, it is put into cylinder and stacks neatly, each cylinder stacks 3 layers of cutlet,
Preservative film is covered, is pickled 4 days at 0 DEG C, the cutlet of bottom is turned into upper strata every 1 day when marinated；The cure includes following
The raw material of parts by weight is blended：6 parts of ginger powder, 3 parts of star aniseed powder, 5 parts of spiceleaf powder, 1 part of ground cinnamon, 2 parts of fennel powder, galangal
2 parts of 5 parts of extract, 8 parts of ageratum extract, 2 parts of dark soy sauce and white wine；The galangal rhizome extract preparation method is：By galangal
Crush, add in 70% ethanol solution of 3 times of weight and grind 20min, centrifuge, take upper liquid, concentration, be spray-dried, to obtain the final product；
The ageratum method for preparing extractive is：Ageratum leaves are shredded, add soak extraction in 80% ethanol solution of 6 times of weight
4h, filters, and filtrate is concentrated, is dry, to obtain the final product.
(3) toast：The above-mentioned cutlet pickled is cleaned with 45 DEG C of warm water, and after air-dried surface moisture, is transferred to bakery
In water content is dried at 55 DEG C as 38%；
(4) sootiness：Cutlet after baking is suspended in fumigating chamber and carries out sootiness processing 10 days, the bottom of the fumigating chamber
Floor is equipped with firewood Zhao, is provided with the gauze that long and width is 1.5m directly over the firewood Zhao at 80cm, on the gauze
It is covered with warp layer cloth, sprinkled with the adsorbent that a layer thickness is 6cm on the gauze, the adsorbent is by tea that water content is 6%
Leaf slag is with pomelo peel with 10:5 weight ratio mixes, and replaces adsorbent once every 3 days, the top of the fumigating chamber is equipped with
The hook of cutlet can be hung, one cutlet of each hook suspension, the production method of the pomelo peel is first to crush pomelo peel to be
Particle diameter is the particle of 1cm, then is dried to water content as 5%.The top of the fumigating chamber is equipped with the hook that can hang cutlet, each
Hook one cutlet of suspension.The smog of the sootiness obtains for bavin material through imperfect combustion, and the bavin material includes following parts by weight
Several raw materials：20 parts of 30 parts of peanut shell, 60 parts of corncob, 30 parts of sawdust and rice husk.
Embodiment 2
A kind of production method of bacon of the present embodiment, comprises the following steps：
(1) selection and pretreatment of raw material：Select the fresh pork slaughtered be placed at 6 DEG C refrigerate 5h after, be cut into long 30cm,
The cutlet of weight 2kg, then be uniformly applied to after salt and brown sugar are mixed on cutlet, rubbed when smearing to cutlet and stop water outlet, meat
The weight ratio of bar and salt, sugar is 1000g:700g:300g；
(2) pickle：The cutlet that above-mentioned painting is wiped to salt and sugar is wrapped up with preservative film, is placed in refrigerating 4h at 6 DEG C, is taken out,
After being continued to smear and rubbed 2h with the cure of the cutlet weight 4%, it is put into cylinder and stacks neatly, each cylinder stacks 4 layers of cutlet,
Preservative film is covered, is pickled 8 days at 5 DEG C, the cutlet of bottom is turned into upper strata every 2 days when marinated；The cure includes following
The raw material of parts by weight is blended：8 parts of ginger powder, 5 parts of star aniseed powder, 7 parts of spiceleaf powder, 3 parts of ground cinnamon, 4 parts of fennel powder, galangal
4 parts of 7 parts of extract, 10 parts of ageratum extract, 4 parts of dark soy sauce and white wine；The galangal rhizome extract preparation method is：By galangal
Crush, add in 90% ethanol solution of 6 times of weight and grind 30min, centrifuge, take upper liquid, concentration, be spray-dried, to obtain the final product；
The ageratum method for preparing extractive is：Ageratum leaves are shredded, add soak extraction in 95% ethanol solution of 8 times of weight
8h, filters, and filtrate is concentrated, is dry, to obtain the final product.
(3) toast：The above-mentioned cutlet pickled is cleaned with 55 DEG C of warm water, and after air-dried surface moisture, is transferred to bakery
In water content is dried at 60 DEG C as 42%；
(4) sootiness：Cutlet after baking is suspended in fumigating chamber and carries out sootiness processing 15 days, the bottom of the fumigating chamber
Floor is equipped with firewood Zhao, and the gauze that long and width is 2m, the gauze upper berth are provided with the firewood Zhao surface 100cm
There is warp layer cloth, sprinkled with the adsorbent that a layer thickness is 10cm on the gauze, the adsorbent is by tea that water content is 10%
Leaf slag is with pomelo peel with 10:8 weight ratio mixes, and replaces adsorbent once every 5 days, the top of the fumigating chamber is equipped with
The hook of cutlet can be hung, one cutlet of each hook suspension, the production method of the pomelo peel is first to crush pomelo peel to be
Particle diameter is the particle of 2cm, then is dried to water content as 10%.The top of the fumigating chamber is equipped with the hook that can hang cutlet, often
One cutlet of a hook suspension.The smog of the sootiness obtains for bavin material through imperfect combustion, and the bavin material includes following weight
The raw material of number：40 parts of 50 parts of peanut shell, 80 parts of corncob, 40 parts of sawdust and rice husk.
Embodiment 3
A kind of production method of bacon of the present embodiment, comprises the following steps：
(1) selection and pretreatment of raw material：Select the fresh pork slaughtered be placed at 4 DEG C refrigerate 4h after, be cut into long 25cm,
The cutlet of weight 1.5kg, then be uniformly applied to after salt and brown sugar are mixed on cutlet, rubbed when smearing to cutlet and stop water outlet,
The weight ratio of cutlet and salt, sugar is 1000g:650g:250g；
(2) pickle：The cutlet that above-mentioned painting is wiped to salt and sugar is wrapped up with preservative film, is placed in refrigerating 3h at 5 DEG C, is taken out,
After being continued to smear and rubbed 1.5h with the cure of the cutlet weight 3.5%, it is put into cylinder and stacks neatly, each cylinder stacks 4 layers
Cutlet, covers preservative film, is pickled 6 days at 3 DEG C, and the cutlet of bottom is turned to upper strata every 1.5 days when marinated；The cure bag
The raw material for including following parts by weight is blended：7 parts of ginger powder, 4 parts of star aniseed powder, 6 parts of spiceleaf powder, 2 parts of ground cinnamon, 3 parts of fennel powder,
3 parts of 6 parts of galangal rhizome extract, 9 parts of ageratum extract, 3 parts of dark soy sauce and white wine；The galangal rhizome extract preparation method is：Will
Galangal crushes, and adds in 75% ethanol solution of 5 times of weight and grinds 25min, centrifuges, and takes upper liquid, and concentration, spraying are dry
It is dry, to obtain the final product；The ageratum method for preparing extractive is：Ageratum leaves are shredded, are added in 89% ethanol solution of 7 times of weight
Soak extraction 6h, filters, and filtrate is concentrated, is dry, to obtain the final product.
(3) toast：The above-mentioned cutlet pickled is cleaned with 50 DEG C of warm water, and after air-dried surface moisture, is transferred to bakery
In water content is dried at 57 DEG C as 40%；
(4) sootiness：Cutlet after baking is suspended in fumigating chamber and carries out sootiness processing 13 days, the bottom of the fumigating chamber
Floor is equipped with firewood Zhao, is provided with the gauze that long and width is 1.7m directly over the firewood Zhao at 90cm, on the gauze
It is covered with warp layer cloth, sprinkled with the adsorbent that a layer thickness is 8cm on the gauze, the adsorbent is by tea that water content is 7%
Leaf slag is with pomelo peel with 10:7 weight ratio mixes, and replaces adsorbent once every 4 days, the top of the fumigating chamber is equipped with
The hook of cutlet can be hung, one cutlet of each hook suspension, the production method of the pomelo peel is first to crush pomelo peel to be
Particle diameter is the particle of 1.5cm, then is dried to water content as 8%.The top of the fumigating chamber is equipped with the hook that can hang cutlet, often
One cutlet of a hook suspension.The smog of the sootiness obtains for bavin material through imperfect combustion, and the bavin material includes following weight
The raw material of number：30 parts of 40 parts of peanut shell, 70 parts of corncob, 35 parts of sawdust and rice husk.
Comparative example 1：Method for preparing preserved meat is same as Example 3, but is extracted in cure without galangal rhizome extract and ageratum
Thing.
Comparative example 2：Method for preparing preserved meat is same as Example 3, but galangal rhizome extract is free of in cure.
Comparative example 3：Method for preparing preserved meat is same as Example 3, but ageratum extract is free of in cure.
Comparative example 4：Method for preparing preserved meat is same as Example 3, but gauze is not provided with fumigating chamber, and absorption is also not used
Agent.
Comparative example 5：Method for preparing preserved meat is same as Example 3, and gauze is provided with fumigating chamber, and uses adsorbent, but
Adsorbent was not replaced every 4 days once.
The content of benzoin in embodiment 1- embodiments 3 and comparative example 1- comparative examples 5 is measured respectively, meanwhile, each group is cured
Meat is placed on temperature as 15-20 DEG C, and humidity is to hang to preserve at the shady and cool ventilation of 40-60%, counts (holding time holding time
To start, there is peculiar smell to bacon in preservation or this period of going mouldy occurs in surface), the results are shown in Table 1：
Table 1
As known from Table 1 (from embodiment 3 and comparative example 1, comparative example 2, comparative example 3, comparative example 4, comparative example 5 contrast can
Know)：The galangal rhizome extract and ageratum extract that are added in cure of the present invention is acted on anti-corrosive antibacterial, can preventing corruption bacterium
Grow, extend the bacon shelf-life, be 15-20 DEG C in temperature, humidity is to hang bacon at the shady and cool ventilation of 40-60% to preserve, can
Preserve 5-8 months.Meanwhile the carcinogen of generation can be adsorbed and removed by the adsorbent in the present invention, make to cause in obtained bacon
The residual quantity of cancer material benzoin is 1.3-2.2 μ g/kg, is significantly less than conventional method and bacon is made, improve edible safety.
Cured meat product made from embodiment 1- embodiments 3 is bright in colour, it is yellow in red, taste mellowness of tasting thoroughly, fertilizer without
Greasy, unique flavor, delicate mouthfeel, saline taste is moderate, has the fragrance of the peculiar sootiness fragrance of traditional bacon and bacon.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, equal change or the modification change completed under the technical spirit suggested by all present invention, should all belong to
Cover the scope of the claims in the present invention.
Claims (6)
- A kind of 1. production method of bacon, it is characterised in that：Comprise the following steps：(1) selection and pretreatment of raw material：Select the fresh pork slaughtered to be placed at 0 DEG C -6 DEG C after refrigeration 3-5h, be cut into long 20- The cutlet of 30cm, weight 1-2kg, then be uniformly applied to after salt and brown sugar are mixed on cutlet, rub to cutlet and stop when smearing Water outlet, the weight ratio of cutlet and salt, sugar is 1000g:600-700g:200-300g；(2) pickle：The cutlet that above-mentioned painting is wiped to salt and sugar is wrapped up with preservative film, is placed in refrigerating 2-4h at 3 DEG C -6 DEG C, is taken Go out, after being continued to smear and rubbed 1-2h with the cure of the cutlet weight 3-4%, be put into cylinder and stack neatly, each cylinder stacks 3-4 layers of cutlet, cover preservative film, are pickled 4-8 days at 0-5 DEG C, and the cutlet of bottom is turned to upper strata every 1-2 days when marinated； The raw material that the cure includes following parts by weight is blended：6-8 parts of ginger powder, 3-5 parts of star aniseed powder, 5-7 parts of spiceleaf powder, Chinese cassia tree 2-4 parts of 1-3 parts of powder, 2-4 parts of fennel powder, 5-7 parts of galangal rhizome extract, 8-10 parts of ageratum extract, 2-4 parts of dark soy sauce and white wine；(3) toast：The above-mentioned cutlet pickled is cleaned with 45-55 DEG C of warm water, and after air-dried surface moisture, is transferred in bakery It is 38-42% that water content is dried at 55-60 DEG C；(4) sootiness：Cutlet after baking is suspended on progress sootiness processing in fumigating chamber, is set on the bottom floor of the fumigating chamber There is firewood Zhao, the gauze that long and width is 1.5-2m, the gauze upper berth are provided with the firewood Zhao surface 80-100cm There is warp layer cloth, the adsorbent that a layer thickness is 6-10cm is sprinkled with the gauze, the adsorbent is 6-10% by water content Tealeaf residue and pomelo peel with 10:The weight ratio of 5-8 mixes, and adsorbent was replaced once every 3-5 days, the fumigating chamber Top is equipped with the hook that can hang cutlet, one cutlet of each hook suspension.
- A kind of 2. production method of bacon according to claim 1, it is characterised in that：The galangal rhizome extract preparation side Method is：Galangal is crushed, 20-30min is ground in the ethanol solution for the 70-90% for adding 3-6 times of weight, centrifuges, takes upper strata Liquid, concentration, spray drying, to obtain the final product.
- A kind of 3. production method of bacon according to claim 1, it is characterised in that：The ageratum method for preparing extractive For：Ageratum leaves are shredded, soak extraction 4-8h in the ethanol solution for the 80-95% for adding 6-8 times of weight, filters, by filtrate Concentration, drying, to obtain the final product.
- A kind of 4. production method of bacon according to claim 1, it is characterised in that：The production method of the pomelo peel is It is particle that particle diameter is 1-2cm that first pomelo peel, which is crushed, then it is 5-10% to be dried to water content.
- A kind of 5. production method of bacon according to claim 1, it is characterised in that：The time of sootiness processing is 10-15 days.
- A kind of 6. production method of bacon according to claim 1, it is characterised in that：The smog of the sootiness passes through for bavin material Imperfect combustion obtains, and the bavin material includes the raw material of following parts by weight：30-50 parts of peanut shell, 60-80 parts of corncob, wood 20-40 parts of 30-40 parts of bits and rice husk.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783269A (en) * | 2018-06-28 | 2018-11-13 | 兰才军 | Health delicious bacon and preparation method thereof |
| CN108813426A (en) * | 2018-05-30 | 2018-11-16 | 安徽省好再来食品有限公司 | A kind of drying means that the low temperature control of envelope bream is wet |
| CN108887580A (en) * | 2018-06-26 | 2018-11-27 | 凌云县鸿福豚狸养殖专业合作社 | A kind of processing method of globefish leopard cat smoked bacon |
| 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 |
| CN109329763A (en) * | 2018-10-30 | 2019-02-15 | 天全县野林养殖农民专业合作社 | A kind of production method of smoked bacon |
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| CN103005483A (en) * | 2013-01-24 | 2013-04-03 | 重庆敦康农业发展股份合作社 | Method for making Tujia scented bacon |
| CN107319375A (en) * | 2017-09-04 | 2017-11-07 | 广西柏力食品有限公司 | A kind of preparation method of health nutrient bacon |
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| CN103005483A (en) * | 2013-01-24 | 2013-04-03 | 重庆敦康农业发展股份合作社 | Method for making Tujia scented bacon |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108813426A (en) * | 2018-05-30 | 2018-11-16 | 安徽省好再来食品有限公司 | A kind of drying means that the low temperature control of envelope bream is wet |
| CN108887580A (en) * | 2018-06-26 | 2018-11-27 | 凌云县鸿福豚狸养殖专业合作社 | A kind of processing method of globefish leopard cat smoked bacon |
| 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 |
| CN108783269A (en) * | 2018-06-28 | 2018-11-13 | 兰才军 | Health delicious bacon and preparation method thereof |
| CN109329763A (en) * | 2018-10-30 | 2019-02-15 | 天全县野林养殖农民专业合作社 | A kind of production method of smoked bacon |
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Application publication date: 20180413 |