CN107927614A - A kind of production method of smoked bacon - Google Patents
A kind of production method of smoked bacon Download PDFInfo
- Publication number
- CN107927614A CN107927614A CN201711328461.1A CN201711328461A CN107927614A CN 107927614 A CN107927614 A CN 107927614A CN 201711328461 A CN201711328461 A CN 201711328461A CN 107927614 A CN107927614 A CN 107927614A
- Authority
- CN
- China
- Prior art keywords
- parts
- cutlet
- bacon
- production method
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015241 bacon Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 26
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 21
- 239000003463 adsorbent Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 239000003755 preservative agent Substances 0.000 claims abstract description 16
- 230000002335 preservative effect Effects 0.000 claims abstract description 16
- 241000628997 Flos Species 0.000 claims abstract description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare 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
- 229940029982 garlic powder Drugs 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
- 240000000560 Citrus x paradisi Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 150000003839 salts Chemical class 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 239000012467 final product Substances 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 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
- 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
- 235000009566 rice Nutrition 0.000 claims description 5
- 239000000725 suspension Substances 0.000 claims description 5
- 238000002137 ultrasound extraction Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 2
- 241000522254 Cassia Species 0.000 claims 1
- 230000000711 cancerogenic effect Effects 0.000 abstract description 9
- 231100000357 carcinogen Toxicity 0.000 abstract description 8
- 239000003183 carcinogenic agent Substances 0.000 abstract description 8
- 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
- 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
- 244000276331 Citrus maxima Species 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 12
- 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
- 229960002130 benzoin Drugs 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 235000001759 Citrus maxima Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000000844 anti-bacterial effect Effects 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
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 201000011510 cancer 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
- 238000005119 centrifugation Methods 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
- 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
- A23L13/70—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
- A23L13/70—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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D53/00—Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases, aerosols
- B01D53/02—Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases, aerosols by adsorption, e.g. preparative gas chromatography
- B01D53/04—Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases, aerosols by adsorption, e.g. preparative gas chromatography with stationary adsorbents
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D2253/00—Adsorbents used in seperation treatment of gases and vapours
- B01D2253/25—Coated, impregnated or composite adsorbents
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D2257/00—Components to be removed
- B01D2257/70—Organic compounds not provided for in groups B01D2257/00 - B01D2257/602
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a kind of production method of smoked 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, garlic powder, spiceleaf powder, ground cinnamon, fennel powder, Flos Caryophylli extract, lemon grass 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 atlapulgite 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 smoked 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 smoked bacon, the party
Method 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 bacon
The content of middle carcinogen, 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 smoked 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 garlic powder, 5-7 parts of spiceleaf powder,
1-3 parts of ground cinnamon, 2-4 parts of fennel powder, 3-7 parts of Flos Caryophylli extract, 6-8 parts of lemon grass 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 3-5cm on the gauze, the adsorbent is by atlapulgite and shaddock
Sub- skin is with 1:The weight ratio of 4-6 mixes, and adsorbent was replaced once every 5-7 days, and the top of the fumigating chamber is equipped with and can hang
Hang the hook of cutlet, one cutlet of each hook suspension.
Further, the Flos Caryophylli extract preparation method is：Cloves is crushed, adds in the water of 5-10 times of weight and decocts
1-2h, centrifugation, takes upper liquid, concentration, be spray-dried, to obtain the final product.
Further, the lemon grass extract preparation method is：Lemon grass (Cymbopogon citratus) is crushed, adds the 80- of 3-6 times of weight
In 90% ethanol solution, ultrasonic extraction 15-20 minutes under 100-120W, filtering, 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 Flos Caryophylli extract added in cure and lemon
Careless 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 6-8 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 1.0-2.0 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 smoked 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 garlic powder, 5 parts of spiceleaf powder, 1 part of ground cinnamon, 2 parts of fennel powder, cloves carry
Take 2 parts of 3 parts of thing, 6 parts of lemon grass extract, 2 parts of dark soy sauce and white wine；The Flos Caryophylli extract preparation method is：Cloves is crushed,
Add in the water of 5 times of weight and decoct 1h, centrifuge, take upper liquid, concentration, be spray-dried, to obtain the final product；It is prepared by the lemon grass extract
Method is：Lemon grass (Cymbopogon citratus) is crushed, is added in 80% ethanol solution of 3 times of weight, ultrasonic extraction 15 minutes, mistake under 100W
Filter, 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
Warp layer cloth is covered with, the adsorbent that a layer thickness is 3cm is sprinkled with the gauze, the adsorbent is by atlapulgite and pomelo peel
With 1:4 weight ratio mixes, and replaces adsorbent once every 5 days, the production method of the pomelo peel is first by pomelo peel
The particle for being 1cm for particle diameter is crushed, then is dried to water content as 5%.The top of the fumigating chamber is equipped with the extension that can hang cutlet
Hook, one cutlet of each hook suspension.The smog of the sootiness obtains for bavin material through imperfect combustion, and the bavin material includes following
The raw material of parts by weight：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 smoked 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 garlic powder, 7 parts of spiceleaf powder, 3 parts of ground cinnamon, 4 parts of fennel powder, cloves carry
Take 4 parts of 7 parts of thing, 8 parts of lemon grass extract, 4 parts of dark soy sauce and white wine；The Flos Caryophylli extract preparation method is：Cloves is crushed,
Add in the water of 10 times of weight and decoct 2h, centrifuge, take upper liquid, concentration, be spray-dried, to obtain the final product；The lemon grass extract system
Preparation Method is：Lemon grass (Cymbopogon citratus) is crushed, is added in 90% ethanol solution of 6 times of weight, ultrasonic extraction 20 minutes, mistake under 120W
Filter, 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
Have warp layer cloth, sprinkled with the adsorbent that a layer thickness is 5cm on the gauze, the adsorbent by atlapulgite and pomelo peel with
1:6 weight ratio mixes, and replaces adsorbent once every 7 days, the production method of the pomelo peel is first by shaddock peel powder
Broken is the particle that particle diameter is 2cm, then is dried to water content as 10%.The top of the fumigating chamber is equipped with the extension that can hang cutlet
Hook, one cutlet of each hook suspension.The smog of the sootiness obtains for bavin material through imperfect combustion, and the bavin material includes following
The raw material of parts by weight：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 smoked 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 garlic powder, 6 parts of spiceleaf powder, 2 parts of ground cinnamon, 3 parts of fennel powder,
3 parts of 5 parts of Flos Caryophylli extract, 7 parts of lemon grass extract, 3 parts of dark soy sauce and white wine；The Flos Caryophylli extract preparation method is：By fourth
Face powder is broken, adds in the water of 6 times of weight and decocts 1.5h, centrifuges, and takes upper liquid, concentration, be spray-dried, to obtain the final product；The lemon grass (Cymbopogon citratus)
Method for preparing extractive is：Lemon grass (Cymbopogon citratus) is crushed, is added in 85% ethanol solution of 5 times of weight, the ultrasonic extraction under 110W
17 minutes, filtering, filtrate was 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
Warp layer cloth is covered with, the adsorbent that a layer thickness is 4cm is sprinkled with the gauze, the adsorbent is by atlapulgite and pomelo peel
With 1:5 weight ratio mixes, and replaces adsorbent once every 6 days, the production method of the pomelo peel is first by pomelo peel
The particle for being 1.5cm for particle diameter is crushed, then is dried to water content as 8%.The top of the fumigating chamber, which is equipped with, can hang cutlet
Hook, one cutlet of each hook suspension.The smog of the sootiness is obtained through imperfect combustion for bavin material, the bavin material include with
The raw material of lower parts by weight：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 Flos Caryophylli extract and lemon grass (Cymbopogon citratus)
Thing.
Comparative example 2：Method for preparing preserved meat is same as Example 3, but Flos Caryophylli extract is free of in cure.
Comparative example 3：Method for preparing preserved meat is same as Example 3, but lemon grass 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 6 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 Flos Caryophylli extract and lemon grass 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 6-8 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 1.0-2.0 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 smoked 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 garlic 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, 3-7 parts of Flos Caryophylli extract, 6-8 parts of lemon grass 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 3-5cm is sprinkled with the gauze, the adsorbent is by atlapulgite and pomelo peel With 1:The weight ratio of 4-6 mixes, and adsorbent was replaced once every 5-7 days, and the top of the fumigating chamber, which is equipped with, can hang meat The hook of bar, one cutlet of each hook suspension.
- A kind of 2. production method of smoked bacon according to claim 1, it is characterised in that：It is prepared by the Flos Caryophylli extract Method is：Cloves is crushed, adds in the water of 5-10 times of weight and decocts 1-2h, is centrifuged, takes upper liquid, concentration, be spray-dried, i.e., .
- A kind of 3. production method of smoked bacon according to claim 1, it is characterised in that：The lemon grass extract system Preparation Method is：Lemon grass (Cymbopogon citratus) is crushed, in the ethanol solution for the 80-90% for adding 3-6 times of weight, the ultrasonic extraction under 100-120W 15-20 minutes, filtering, filtrate was concentrated, is dry, to obtain the final product.
- A kind of 4. production method of smoked bacon according to claim 1, it is characterised in that：The making side of the pomelo peel Method is that first to crush pomelo peel be particle that particle diameter is 1-2cm, then it is 5-10% to be dried to water content.
- A kind of 5. production method of smoked bacon according to claim 1, it is characterised in that：The time of the sootiness processing For 10-15 days.
- A kind of 6. production method of smoked bacon according to claim 1, it is characterised in that：The smog of the sootiness is bavin Material is obtained through imperfect combustion, and the bavin material includes the raw material of following parts by weight：30-50 parts of peanut shell, corncob 60-80 20-40 parts of part, 30-40 parts of sawdust and rice husk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711328461.1A CN107927614A (en) | 2017-12-13 | 2017-12-13 | A kind of production method of smoked bacon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711328461.1A CN107927614A (en) | 2017-12-13 | 2017-12-13 | A kind of production method of smoked bacon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107927614A true CN107927614A (en) | 2018-04-20 |
Family
ID=61942880
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711328461.1A Pending CN107927614A (en) | 2017-12-13 | 2017-12-13 | A kind of production method of smoked bacon |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107927614A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108200942A (en) * | 2018-01-05 | 2018-06-26 | 湖南惠生农业科技开发股份有限公司 | A kind of fumigating device of cured product |
| CN108783269A (en) * | 2018-06-28 | 2018-11-13 | 兰才军 | Health delicious bacon and preparation method thereof |
| 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 |
| CN110521963A (en) * | 2019-08-15 | 2019-12-03 | 浙江工商大学 | A kind of preparation method and detection method of the instant sturgeon fillet of sootiness |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2017
- 2017-12-13 CN CN201711328461.1A patent/CN107927614A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 《中医堂》编委会: "《食物药效全典》", 30 April 2015 * |
| 胡立勇: "《特种作物栽培学》", 30 September 2009 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108200942A (en) * | 2018-01-05 | 2018-06-26 | 湖南惠生农业科技开发股份有限公司 | A kind of fumigating device of cured product |
| CN108200942B (en) * | 2018-01-05 | 2021-05-11 | 湖南惠生农业科技开发股份有限公司 | Smoked device of cured goods |
| 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 |
| CN110521963A (en) * | 2019-08-15 | 2019-12-03 | 浙江工商大学 | A kind of preparation method and detection method of the instant sturgeon fillet of sootiness |
| CN110521963B (en) * | 2019-08-15 | 2023-01-24 | 浙江工商大学 | Preparation method and detection method of smoked instant sturgeon fillets |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107927614A (en) | A kind of production method of smoked bacon | |
| CN107897728A (en) | A kind of production method of bacon | |
| CN105767931A (en) | Preserved meat and pickling method thereof | |
| CN103271363B (en) | Processing technology of spicy roast beef | |
| CN103637153A (en) | Preparation method for lotus-flavor preserved meat | |
| CN106174120A (en) | A kind of Qiang flavored preserved pork and preparation method thereof | |
| CN108013369A (en) | A kind of processing method of spicy beef jerky | |
| CN107897729A (en) | The processing method that a kind of local flavor beef is done | |
| CN103238864B (en) | Preparing technology of faint scent type roast beef | |
| CN107307318A (en) | Smoke crackling Cold spiced duck and preparation method thereof after the roasting oil of one kind | |
| CN108634224A (en) | A kind of preparation method of bacon | |
| CN109329763A (en) | A kind of production method of smoked bacon | |
| CN107927615A (en) | A kind of processing method of bacon | |
| KR101069393B1 (en) | Functional sausage using tea leaf and the manufacturing method thereof | |
| CN106343385A (en) | Processing method of Liupao-tea-flavor roast duck | |
| CN107980917B (en) | Production process of leisure dried bean curd | |
| CN113892597A (en) | Novel conditioning steak and preparation method thereof | |
| CN108029986A (en) | A kind of chinese-style sausage flavoring and sausage preparation method | |
| KR20120084165A (en) | Processed pork having good taste and texture by addition of boiled rice and preparation method thereof | |
| CN106819896A (en) | A kind of hand tears bacon and preparation method thereof | |
| CN107223952A (en) | A kind of high anti-corrosion smoke tartar sauce and preparation method thereof | |
| CN107373611A (en) | It is a kind of pickle after fumigate tasty pork sauce and preparation method thereof | |
| CN107279805A (en) | Flavor sausage of delicate fragrance and preparation method thereof in a kind of surface smoke | |
| CN107279804A (en) | It is a kind of to reduce liquid fumigation fragrance sausage that phenols is lost in and preparation method thereof | |
| CN107318952A (en) | A kind of smoke anti-corrosion canned fish and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180420 |
|
| RJ01 | Rejection of invention patent application after publication |