CN107950917A - The preparation method of fragrance of osmanthus bacon - Google Patents
The preparation method of fragrance of osmanthus bacon Download PDFInfo
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- CN107950917A CN107950917A CN201711154174.3A CN201711154174A CN107950917A CN 107950917 A CN107950917 A CN 107950917A CN 201711154174 A CN201711154174 A CN 201711154174A CN 107950917 A CN107950917 A CN 107950917A
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- cutlet
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- 235000019082 Osmanthus Nutrition 0.000 title claims abstract description 64
- 241000333181 Osmanthus Species 0.000 title claims abstract description 64
- 235000015241 bacon Nutrition 0.000 title claims abstract description 52
- 239000003205 fragrance Substances 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 239000000463 material Substances 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 230000002000 scavenging effect Effects 0.000 claims abstract description 23
- 239000000243 solution Substances 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 239000000052 vinegar Substances 0.000 claims abstract description 16
- 235000021419 vinegar Nutrition 0.000 claims abstract description 16
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- 241000628997 Flos Species 0.000 claims abstract description 14
- 238000009938 salting Methods 0.000 claims abstract description 10
- 239000012153 distilled water Substances 0.000 claims abstract description 6
- 239000012266 salt solution Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract 2
- 235000012907 honey Nutrition 0.000 claims description 23
- 244000242564 Osmanthus fragrans Species 0.000 claims description 19
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 19
- 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 16
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 14
- 244000105624 Arachis hypogaea Species 0.000 claims description 14
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- 235000018262 Arachis monticola Nutrition 0.000 claims description 14
- 235000020232 peanut Nutrition 0.000 claims description 14
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- 235000005822 corn Nutrition 0.000 claims description 11
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- 229920000858 Cyclodextrin Polymers 0.000 claims description 10
- 235000013312 flour Nutrition 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
- 235000014101 wine Nutrition 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 244000078118 Ilex latifolia Species 0.000 claims description 6
- 235000008706 Ilex latifolia Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
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- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 235000017803 cinnamon Nutrition 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
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- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 238000002604 ultrasonography Methods 0.000 claims 1
- ISAOCJYIOMOJEB-UHFFFAOYSA-N benzoin Chemical compound C=1C=CC=CC=1C(O)C(=O)C1=CC=CC=C1 ISAOCJYIOMOJEB-UHFFFAOYSA-N 0.000 abstract description 22
- 244000028419 Styrax benzoin Species 0.000 abstract description 11
- 235000000126 Styrax benzoin Nutrition 0.000 abstract description 11
- 235000008411 Sumatra benzointree Nutrition 0.000 abstract description 11
- 229960002130 benzoin Drugs 0.000 abstract description 11
- 235000019382 gum benzoic Nutrition 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 241001122767 Theaceae Species 0.000 description 10
- 239000000047 product Substances 0.000 description 8
- 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
- 241000949456 Zanthoxylum Species 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 244000301850 Cupressus sempervirens Species 0.000 description 2
- 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
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- 230000009286 beneficial effect Effects 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
- 238000001035 drying Methods 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000019542 Cured Meats Nutrition 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
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 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
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000007788 liquid Substances 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
- 238000005554 pickling Methods 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
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 230000001960 triggered effect Effects 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
- 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
- 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
- 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
- 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 preparation method of fragrance of osmanthus bacon, comprise the following steps：1) fresh meat is divided into cutlet；2) cutlet is placed in the salt solution that concentration is 15 25g/L, temperature be 5 15 DEG C, frequency be ultrasonic wet salting 30min under 40 50KHz ultrasonic waves, mixed after taking-up with preserved materials, it is dry to salt down 13 days；3) cutlet pickled is soaked to 3 5s of drift in 5 10 DEG C of distilled water, is mixed with fermentation material, ferment 12h at 10 15 DEG C；4) it is 1 according to mass ratio by the cutlet fermented and Flos Osmanthi Fragrantis vinegar:1 mixing, tumbling 30min, the sootiness 48h in 30 40 DEG C, the smokehouse that 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 dry.The method that the present invention prepares fragrance of osmanthus bacon is with short production cycle, has strong fragrance of osmanthus, and benzoin residual quantity is extremely low.
Description
Technical field
The present invention relates to meat to eat agricultural product technical field.A kind of it is more particularly related to fragrance of osmanthus bacon
Preparation method.
Background technology
Traditional bacon refers to that meat dries made semi-finished product in the sunlight after marinated, nowadays, before the New Year, greatly
Most families can all prepare bacon, for being enjoyed after year.The anti-corrosion ability 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 sawdust 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 benzoin in bacon, this is also a big defect of smoked bacon.Some researches show that, using miscellaneous sawdust with
Millet straw, pine and cypress branch prepare bacon as sootiness material, and benzoin residual quantity is up to 8.0 μ g/kg in meat, far above as defined in standard
5 μ g/kg, and peanut shell is used as sootiness material, 2.4 μ g/kg of the benzoin residual quantity moon, less than standard, but for liking to eat often
Eat for the people of bacon, be still less healthy.
The fabrication cycle length of traditional bacon, general pickle all at least need 4-6 days, drying 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, realize standardization processing, shorten 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.
Sweet osmanthus is one of ten big famous flower of Chinese tradition, and the sweet osmanthus such as osmanthus flower tea, osmanthus honey, osmanthus cake, wine fermented with osmanthus flower raw material makes
Product be favored by people, the fragrance of sweet osmanthus can be accompanied with the bacon for preparing using sweet osmanthus, greatly promotes the food of people
It is intended to.At present, it is few that the product of bacon is prepared with sweet osmanthus, and basic is to add a little sweet osmanthus in marinated auxiliary material, for final
For bacon in product, sweet osmanthus fragrance is long and gradually thin out with the drying time, or even disappears.
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 with short production cycle it is a still further object of the present invention to provide a kind of preparation method of fragrance of osmanthus bacon, have strong
Fragrance of osmanthus, and there is the distinctive flavour of smoked bacon and flavor, improve a poor appetite, and benzoin residual quantity is extremely low.
In order to realize these purposes and further advantage according to the present invention, there is provided a kind of preparation side of fragrance of osmanthus bacon
Method, 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) by cutlet be placed in concentration be 15-25g/L salt solution in, temperature be 5-15 DEG C, frequency 40-50KHz
Ultrasonic wet salting 30min under ultrasonic wave, cutlet mixes after taking out with preserved materials, dry to salt down 1-3 days；The preserved materials are pressed in parts by weight
The cutlet of every 100 parts of steps 1) is prepared：10-14 parts of dried sweet-scented osmanthus, 5-7 parts of honey, 3-5 parts of lemon juice, 0.5-1.0 parts of salt, flower
0.5-1 parts of 0.1-0.2 parts of green pepper powder, 0.05-0.1 parts of star aniseed powder, 0.1-0.15 parts of ground cinnamon and glutinous rice flour；
3) cutlet pickled is soaked in 5-10 DEG C of distilled water to drift 3-5s, drains cutlet surface moisture, then by cutlet
After being mixed with fermentation material, ferment 12h at 10-15 DEG C；The fermentation material is matched somebody with somebody by the cutlet of every 100 parts of steps 1) in parts by weight
System：15-20 parts of 4 parts of osmanthus honey, 0.5 part of chitosan oligosaccharide and bitter leaves tea, the osmanthus honey press quality for dried sweet-scented osmanthus with honey, brown sugar
Than for 1:8:2 obtain for marinated 10-15 days, and the bitter leaves tea is Ilex Latifolia Thunb and boiling water is 1 by weight:100 brew mistake after 1h
Filter obtains；
4) it is 1 according to mass ratio by the cutlet fermented and Flos Osmanthi Fragrantis 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 the smokehouse of 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 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 the fragrance of osmanthus bacon, it is dry in step 2) to salt down with step 3) during fermentation
Cutlet is positioned in oak barrel and carries out.
Preferably, the preparation method of the fragrance of osmanthus bacon, dry salt down is divided into four-stage in step 2)：First in 20-
25 DEG C of marinated 1h, then 10-15 DEG C of marinated 5h is placed in, 20-25 DEG C of marinated 2h is subsequently placed in, is finally placed in 3-5 DEG C of marinated 16h.
Preferably, the preparation method of the fragrance of osmanthus bacon, the wet salting and dry salt down in magnetic field intensity are 1600
Carried out in the environment of~2000Gs.
Preferably, the preparation method of the fragrance of osmanthus bacon, the sootiness material that sootiness uses in step 4) is by with weight
Measure the following raw material composition of part meter：25 parts of sisal leaves, 6 parts of Chen Ai, 8 parts of corn stigma, 12 parts of peanut shell, pomelo peel 5 and haydite 3
Part, sisal leaves, corn stigma, peanut shell, pomelo peel are dry spare less than 10% to moisture at 60 DEG C in advance, and Chen Ai is folium artemisiae argyi
Display 2 years and obtain.
Preferably, the preparation method of the fragrance of osmanthus bacon, before vacuum packaging in step 5), cutlet is placed in
Hang and dry in the air 5-7 days at 5-10 DEG C.
Preferably, the preparation method of the fragrance of osmanthus bacon, after the Flos Osmanthi Fragrantis vinegar is cleaned and dried for fresh sweet osmanthus, with
Water is 1 according to weight ratio:5 defibrinations, boil 3-5min, obtain sweet osmanthus juice, after cooling by sweet osmanthus juice and white granulated sugar, rice wine wine with dregs according to
Mass ratio is 8-10:1:After 1 mixes, it is placed in 26-28 DEG C and is left to ferment 7 days, sterilizing postcooling obtains wine fermented with osmanthus flower, then wine fermented with osmanthus flower is connect
The acetic acid bacteria seed liquor of the 3%-5% of its quality of kind, sterilizes after fermenting 7 days at 28-32 DEG C and Flos Osmanthi Fragrantis vinegar is made.
The present invention includes at least following beneficial effect：
1) present invention is pickled using dried sweet-scented osmanthus, osmanthus honey ferments, Flos Osmanthi Fragrantis vinegar tumbling so that finished product bacon has strong
Sweet osmanthus fragrance, flavour are coordinated, due to being carried out using osmanthus honey, chitosan oligosaccharide and bitter leaves tea as fermentation material to cutlet at fermentation
Reason, while flavouring is hyperchromic, shortens the production time, improves the flavour of meat, and wherein chitosan oligosaccharide has multiple efficacies, its
With also having the function that blood pressure lowering together with Ilex Latifolia Thunb, it is potential can to alleviate and prevent to eat the hypertension that excessively marinated meat is triggered
Disease；
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 benzoin on cutlet,
The cutlet after sootiness is rinsed using the second scavenging solution, the harmful substances such as benzoin can also be removed, further reduced in bacon
The content of the harmful substances such as benzoin；
3) since the dry preserved materials moisture to salt down is less, infiltration is difficult in the short time inside cutlet, it is low after first high temperature
The method of pickling of alternating temperature stage by stage of temperature can shorten salting period, improve marinated efficiency；
4) magnetic field has the function that special, 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,
Benzoin residual quantity compared to the generation for directly using peanut shell is lower.
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 fragrance of osmanthus 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 the salt solution that concentration is 25g/L, in the case where temperature is 15 DEG C, frequency is 50KHz ultrasonic waves
Ultrasonic wet salting 30min, cutlet mixes after taking out with preserved materials, dry to salt down 3 days；The preserved materials are in parts by weight by every 100 parts steps
Rapid cutlet 1) is prepared：14 parts of dried sweet-scented osmanthus, 7 parts of honey, 5 parts of lemon juice, 1.0 parts of salt, 0.2 part of zanthoxylum powder, star aniseed powder 0.1
1 part of part, 0.15 part of ground cinnamon and glutinous rice flour；
3) cutlet pickled is soaked in 5-10 DEG C of distilled water to drift 3-5s, drains cutlet surface moisture, then by cutlet
After being mixed with fermentation material, ferment 12h at 10-15 DEG C；The fermentation material is matched somebody with somebody by the cutlet of every 100 parts of steps 1) in parts by weight
System：20 parts of 4 parts of osmanthus honey, 0.5 part of chitosan oligosaccharide and bitter leaves tea, the osmanthus honey for dried sweet-scented osmanthus and honey, brown sugar in mass ratio
For 1:8:2 obtain for marinated 10-15 days, and the bitter leaves tea is Ilex Latifolia Thunb and boiling water is 1 by weight:100 brew 1h after filter
Obtain；
4) it is 1 according to mass ratio by the cutlet fermented and Flos Osmanthi Fragrantis 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 the smokehouse of 55-60%；
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
It is dry to be less than 20% to moisture, be vacuum-packed after cooling, second scavenging solution for chitosan oligosaccharide, cyclodextrin and magnetized water by weight
Than for 1:3:100.
Wherein, the Flos Osmanthi Fragrantis vinegar is commercially available purchase.
Wherein, sootiness material is miscellaneous sawdust.
Embodiment 2：
A kind of preparation method of fragrance of osmanthus 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 the salt solution that concentration is 15g/L, temperature be 5 DEG C, frequency be to surpass under 40KHz ultrasonic waves
Sound wet salting 30min, cutlet mixes after taking out with preserved materials, dry to salt down 1 day；The preserved materials press every 100 parts of steps in parts by weight
1) cutlet is prepared：10 parts of dried sweet-scented osmanthus, 5 parts of honey, 3 parts of lemon juice, 0.5 part of salt, 0.1 part of zanthoxylum powder, 0.05 part of star aniseed powder,
0.5 part of 0.1 part of ground cinnamon and glutinous rice flour；
3) cutlet pickled is soaked in 5-10 DEG C of distilled water to drift 3-5s, drains cutlet surface moisture, then by cutlet
After being mixed with fermentation material, ferment 12h at 10-15 DEG C；The fermentation material is matched somebody with somebody by the cutlet of every 100 parts of steps 1) in parts by weight
System：15 parts of 4 parts of osmanthus honey, 0.5 part of chitosan oligosaccharide and bitter leaves tea, the osmanthus honey for dried sweet-scented osmanthus and honey, brown sugar in mass ratio
For 1:8:2 obtain for marinated 10-15 days, and the bitter leaves tea is Ilex Latifolia Thunb and boiling water is 1 by weight:100 brew 1h after filter
Obtain；
4) it is 1 according to mass ratio by the cutlet fermented and Flos Osmanthi Fragrantis 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 the smokehouse of 55-60%；
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
It is dry to be less than 20% to moisture, be vacuum-packed after cooling, second scavenging solution for chitosan oligosaccharide, cyclodextrin and magnetized water by weight
Than for 1:3:100.
Wherein, the Flos Osmanthi Fragrantis vinegar is commercially available purchase.
Wherein, sootiness material is pine and cypress branch.
Embodiment 3：
A kind of preparation method of fragrance of osmanthus 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 the salt solution that concentration is 20g/L, in the case where temperature is 10 DEG C, frequency is 45KHz ultrasonic waves
Ultrasonic wet salting 30min, cutlet mixes after taking out with preserved materials, dry to salt down 2 days；The preserved materials are in parts by weight by every 100 parts steps
Rapid cutlet 1) is prepared：12 parts of dried sweet-scented osmanthus, 6 parts of honey, 4 parts of lemon juice, 0.7 part of salt, 0.15 part of zanthoxylum powder, star aniseed powder 0.07
0.7 part of part, 0.12 part of ground cinnamon and glutinous rice flour；
3) cutlet pickled is soaked in 5-10 DEG C of distilled water to drift 3-5s, drains cutlet surface moisture, then by cutlet
After being mixed with fermentation material, ferment 12h at 10-15 DEG C；The fermentation material is matched somebody with somebody by the cutlet of every 100 parts of steps 1) in parts by weight
System：18 parts of 4 parts of osmanthus honey, 0.5 part of chitosan oligosaccharide and bitter leaves tea, the osmanthus honey for dried sweet-scented osmanthus and honey, brown sugar in mass ratio
For 1:8:2 obtain for marinated 10-15 days, and the bitter leaves tea is Ilex Latifolia Thunb and boiling water is 1 by weight:100 brew 1h after filter
Obtain；
4) it is 1 according to mass ratio by the cutlet fermented and Flos Osmanthi Fragrantis 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 the smokehouse of 55-60%；
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
It is dry to be less than 20% to moisture, be vacuum-packed after cooling, second scavenging solution for chitosan oligosaccharide, cyclodextrin and magnetized water by weight
Than for 1:3:100.
Wherein, according to weight ratio it is 1 with water after the Flos Osmanthi Fragrantis vinegar is cleaned and dried for fresh sweet osmanthus:5 defibrinations, boil 3-
5min, obtains sweet osmanthus juice, by sweet osmanthus juice and white granulated sugar, rice wine wine with dregs according to mass ratio is 8-10 after cooling:1:After 1 mixes, it is placed in
26-28 DEG C is left to ferment 7 days, and sterilizing postcooling obtains wine fermented with osmanthus flower, then wine fermented with osmanthus flower is inoculated with to the acetic acid bacteria strain of the 3%-5% of its quality
Sub- liquid, sterilizes after fermenting 7 days at 28-32 DEG C and Flos Osmanthi Fragrantis vinegar is made.
Wherein, sootiness material is peanut shell.
Embodiment 4：
On the basis of embodiment 3, the preparation method of the fragrance of osmanthus bacon, in step 2) it is dry salt down and step 3) in hair
Cutlet is positioned in oak barrel during ferment and is carried out.
Embodiment 5：
On the basis of embodiment 3, the preparation method of the fragrance of osmanthus bacon, dry salt down is divided into four ranks in step 2)
Section：First in 20-25 DEG C of marinated 1h, then 10-15 DEG C of marinated 5h is placed in, is subsequently placed in 20-25 DEG C of marinated 2h, is finally placed in 3-5 DEG C
Marinated 16h.Instead of dry 2 days to salt down in embodiment 3, other are the same as embodiment 3.
Embodiment 6：
On the basis of embodiment 5, the preparation method of the fragrance of osmanthus bacon, the wet salting and it is dry salt down it is strong in magnetic field
Spend in the environment for 1600~2000Gs and carry out.
Embodiment 7：
On the basis of embodiment 3, the preparation method of the fragrance of osmanthus bacon, before vacuum packaging in step 5),
Cutlet is placed in hang at 5-10 DEG C and is dried in the air 5-7 days.Its flavor is more mellow naturally, flavour is softer after cutlet extension dries in the air.
Embodiment 8：
On the basis of embodiment 1, the preparation method of the fragrance of osmanthus bacon, the sootiness material that sootiness uses in step 4)
Material is made 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, pomelo peel 5
With 3 parts of haydite, sisal leaves, corn stigma, peanut shell, pomelo peel are dry spare less than 10% to moisture at 60 DEG C in advance, old
End to display 2 years for folium artemisiae argyi and obtain.Other are the same as embodiment 1.
Embodiment 9：
On the basis of embodiment 2, the preparation method of the fragrance of osmanthus bacon, the sootiness material that sootiness uses in step 4)
Material is made 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, pomelo peel 5
With 3 parts of haydite, sisal leaves, corn stigma, peanut shell, pomelo peel are dry spare less than 10% to moisture at 60 DEG C in advance, old
End to display 2 years for folium artemisiae argyi and obtain.Other are the same as embodiment 2.
Embodiment 10：
On the basis of embodiment 3, the preparation method of the fragrance of osmanthus bacon, the sootiness material that sootiness uses in step 4)
Material is made 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, pomelo peel 5
With 3 parts of haydite, sisal leaves, corn stigma, peanut shell, pomelo peel are dry spare less than 10% to moisture at 60 DEG C in advance, old
End to display 2 years for folium artemisiae argyi and obtain.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.
The beneficial effect of the method for fermented cured meat is prepared in order to illustrate the present invention, the present inventor is directed to embodiment 1-
3rd, bacon prepared by the method for embodiment 8-10 and comparative example 1-3 measures its benzoin 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.
Benzoin residual quantity in bacon prepared by 1. different schemes of table
2. sensory evaluation standard of table
3. sensory evaluation scores result of table
| Color and luster | Quality | Flavor | Flavour | |
| Embodiment 1 | 8.4 | 8.6 | 9.0 | 8.9 |
| Embodiment 2 | 8.5 | 8.6 | 9.0 | 8.8 |
| Embodiment 3 | 8.5 | 8.7 | 9.2 | 9.2 |
| Embodiment 4 | 8.8 | 8.8 | 9.5 | 9.4 |
| Embodiment 5 | 8.9 | 9 | 9.5 | 9.4 |
| Embodiment 6 | 8.9 | 9 | 9.4 | 9.4 |
| Embodiment 7 | 9.0 | 9.2 | 8.9 | 9.7 |
| Embodiment 8 | 9.0 | 9.1 | 9.2 | 9.5 |
| Comparative example 3 | 7.8 | 8.1 | 9.0 | 8.9 |
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
Realize other modification, 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 (7)
1. a kind of preparation method of fragrance of osmanthus 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) by cutlet be placed in concentration be 15-25g/L salt solution in, temperature be 5-15 DEG C, frequency be 40-50KHz ultrasound
Ultrasonic wet salting 30min under ripple, cutlet mixes after taking out with preserved materials, dry to salt down 1-3 days；The preserved materials are in parts by weight by every
The cutlet of 100 parts of steps 1) is prepared：10-14 parts of dried sweet-scented osmanthus, 5-7 parts of honey, 3-5 parts of lemon juice, 0.5-1.0 parts of salt, Chinese prickly ash
0.5-1 parts of 0.1-0.2 parts of powder, 0.05-0.1 parts of star aniseed powder, 0.1-0.15 parts of ground cinnamon and glutinous rice flour；
3) cutlet pickled is soaked to drift 3-5s in 5-10 DEG C of distilled water, drains cutlet surface moisture, then by cutlet with sending out
After ferment material mixes, ferment 12h at 10-15 DEG C；The fermentation material is prepared by the cutlet of every 100 parts of steps 1) in parts by weight：
15-20 parts of 4 parts of osmanthus honey, 0.5 part of chitosan oligosaccharide and bitter leaves tea, the osmanthus honey for dried sweet-scented osmanthus and honey, brown sugar in mass ratio
For 1:8:2 obtain for marinated 10-15 days, and the bitter leaves tea is Ilex Latifolia Thunb and boiling water is 1 by weight:100 brew 1h after filter
Obtain；
4) it is 1 according to mass ratio by the cutlet fermented and Flos Osmanthi Fragrantis vinegar:1 mixing, after tumbling 30min, then cutlet is 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 few for shell
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 the smokehouse of 55-60%；
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 fragrance of osmanthus bacon as claimed in claim 1, it is characterised in that in step 2) it is dry salt down with step 3)
Cutlet is positioned in oak barrel during fermentation and is carried out.
3. the preparation method of fragrance of osmanthus bacon as claimed in claim 1, it is characterised in that dry salt down is divided into four ranks in step 2)
Section：First in 20-25 DEG C of marinated 1h, then 10-15 DEG C of marinated 5h is placed in, is subsequently placed in 20-25 DEG C of marinated 2h, is finally placed in 3-5 DEG C
Marinated 16h.
4. the preparation method of fragrance of osmanthus bacon as claimed in claim 3, it is characterised in that the wet salting and dry salt down in magnetic field
Intensity is to be carried out in the environment of 1600~2000Gs.
5. the preparation method of fragrance of osmanthus bacon as claimed in claim 1, it is characterised in that the sootiness that sootiness uses in step 4)
Material is made 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, pomelo peel
5 and 3 parts of haydite, sisal leaves, corn stigma, peanut shell, pomelo peel dried in advance at 60 DEG C it is spare less than 10% to moisture, it is old
End to display 2 years for folium artemisiae argyi and obtain.
6. the preparation method of fragrance of osmanthus bacon as claimed in claim 1, it is characterised in that by vacuum packaging in step 5)
Before, cutlet is placed in hang at 5-10 DEG C and is dried in the air 5-7 days.
7. the preparation method of fragrance of osmanthus bacon as claimed in claim 1, it is characterised in that the Flos Osmanthi Fragrantis vinegar is washed for fresh sweet osmanthus
It is net dry after, according to weight ratio be 1 with water:5 defibrinations, boil 3-5min, obtain sweet osmanthus juice, by sweet osmanthus juice and white sand after cooling
Sugar, rice wine wine with dregs are 8-10 according to mass ratio:1:After 1 mixes, it is placed in 26-28 DEG C and is left to ferment 7 days, sterilizing postcooling obtains sweet osmanthus
Wine, then wine fermented with osmanthus flower is inoculated with to the acetic acid bacteria seed liquor of the 3%-5% of its quality, sterilizes after 7 days in 28-32 DEG C of fermentation and sweet osmanthus is made
Vinegar.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259123A (en) * | 2018-08-20 | 2019-01-25 | 浙江工商大学 | A kind of processing method of vacuum and low temperature preconditioned sturgeon meat products |
| CN109757666A (en) * | 2019-01-24 | 2019-05-17 | 武汉仁川食品有限公司 | A kind of sweet tea skin duck and preparation method thereof |
-
2017
- 2017-11-20 CN CN201711154174.3A patent/CN107950917A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259123A (en) * | 2018-08-20 | 2019-01-25 | 浙江工商大学 | A kind of processing method of vacuum and low temperature preconditioned sturgeon meat products |
| CN109757666A (en) * | 2019-01-24 | 2019-05-17 | 武汉仁川食品有限公司 | A kind of sweet tea skin duck and preparation method thereof |
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Application publication date: 20180424 |