CN108065225A - A kind of instant type bacon silk food and its processing technology - Google Patents
A kind of instant type bacon silk food and its processing technology Download PDFInfo
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- CN108065225A CN108065225A CN201611009100.6A CN201611009100A CN108065225A CN 108065225 A CN108065225 A CN 108065225A CN 201611009100 A CN201611009100 A CN 201611009100A CN 108065225 A CN108065225 A CN 108065225A
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- 235000015241 bacon Nutrition 0.000 title claims abstract description 66
- 235000013305 food Nutrition 0.000 title claims abstract description 18
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 20
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 20
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 20
- 235000008397 ginger Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 20
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 19
- 235000015277 pork Nutrition 0.000 claims abstract description 18
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 16
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 16
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 235000021419 vinegar Nutrition 0.000 claims abstract description 14
- 239000000052 vinegar Substances 0.000 claims abstract description 14
- 241000287828 Gallus gallus Species 0.000 claims abstract description 13
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 13
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 12
- 239000000341 volatile oil Substances 0.000 claims abstract description 12
- 206010053615 Thermal burn Diseases 0.000 claims abstract description 6
- 238000002386 leaching Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 235000013372 meat Nutrition 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 235000015067 sauces Nutrition 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 7
- 230000001680 brushing effect Effects 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000304531 Allium macrostemon Species 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 5
- 235000013824 polyphenols Nutrition 0.000 claims description 5
- 239000000779 smoke Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 4
- 235000019987 cider Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 241000609240 Ambelania acida Species 0.000 claims description 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 244000301850 Cupressus sempervirens Species 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 239000010905 bagasse Substances 0.000 claims description 3
- 238000011065 in-situ storage Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 230000000391 smoking effect Effects 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 241000208293 Capsicum Species 0.000 description 14
- 241000234314 Zingiber Species 0.000 description 14
- 241000207961 Sesamum Species 0.000 description 13
- 238000001035 drying Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of instant type bacon silk food of the present invention and its processing technology, belong to food processing field.Purpose is to provide a kind of convenient, health-nutrition instant type bacon silk food and its processing technology.The technique comprises the following steps：Low nitrite preserved pork is cleaned and is cut into uniform filiform, is cooked into the water together with Radix Glycyrrhizae, dried orange peel, matrimony vine and ternip, 45~55min is cooked, then pulls out drained and standby；Edible oil is poured into pot and is heated, bruised ginger, sesame and capsicum are added in into deep fat successively scalds 1~2min, then on bacon silk, will add white granulated sugar, salt, chickens' extract, Zanthoxylum essential oil and rice vinegar with the leaching of bruised ginger, sesame and the deep fat of capsicum and mixes thoroughly；Then finished product is obtained after being vacuum-packed and sterilized.It is bacon silk delicious flavour produced by the invention, convenient and healthy and safe.Using low nitrite preserved pork, by being cooked jointly with Radix Glycyrrhizae, dried orange peel, matrimony vine and ternip, the harmful components in bacon silk can be removed clean.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of instant type bacon silk food and its processing technology.
Background technology
Bacon is one of most representative Traditional Chinese Meat Products, has long processing history.It is by raw meat
After being pickled with salt, nitrate, sugar and fragrance, then the raw meat based article that the techniques such as toasted, sootiness, drying are process.
Bacon has the characteristics that in beautiful color, aromatic flavour, storage endurance, since its processing and fabricating is mostly between twelfth month, because of referred to herein as bacon.
With the quickening pace of modern life, people tend to select convenient efficiently food, the cooked product of instant bagged
More meet consumer demand.And bacon is required for being processed further to eat by boiling and frying mostly at present, also not
It is convenient for carrying.In addition, the ingredients such as nitrite that bacon generates in process are unfavorable for the health of eater, restrict
It bacon product edible and promotes.
The content of the invention
The object of the present invention is to provide a kind of convenient, health-nutrition instant type bacon silk food and its processing works
Skill.
For achieving the above object, the technical solution adopted in the present invention is：A kind of instant type bacon silk food and its
Processing technology comprises the following steps：
1) raw material prepares：Low nitrite preserved pork is cleaned and is cut into uniform filiform, long 4~6cm, wide 0.8~1.5cm,
0.4~0.8cm of thickness；Bacon silk with Radix Glycyrrhizae, dried orange peel, matrimony vine and ternip is cooked into the water together, is matched somebody with somebody by every 1kg bacon silk
20~30g of Radix Glycyrrhizae, 8~12g of dried orange peel, 10~15g of matrimony vine, 50~80g of ternip, cook 45~55min, then pull out drain it is standby
With；
2) dispensing prepares：By weight, take 3~5 parts of white granulated sugar, 3~5 parts of salt, 4~6 parts of bruised ginger, 2~6 parts of capsicum,
25~35 parts of 2~4 parts of Zanthoxylum essential oil, 10~15 parts of sesame, 1~2 part of chickens' extract, 2~3 parts of rice vinegar and edible oil are spare；
3) spice：Edible oil is poured into pot and is heated, bruised ginger, sesame and capsicum are added in into deep fat successively scalds 1~2min,
Then on bacon silk, white granulated sugar, salt, chickens' extract, Zanthoxylum essential oil and rice will be added with the leaching of bruised ginger, sesame and the deep fat of capsicum
Vinegar is mixed thoroughly, adds 120~150g of dispensing per 1kg bacon silks；
4) packaging sterilizing：The bacon silk mixed is vacuum-packed and finished product is obtained after being sterilized, sterilising conditions are 110 DEG C
~120 DEG C, sterilization time is 25~35min.
Preferably：When the bacon silk cooks, match somebody with somebody Radix Glycyrrhizae 25g, dried orange peel 10g, matrimony vine 12g and ternip per 1kg bacon
60g。
Preferably：The dispensing by weight, by 4 parts of white granulated sugar, 4 parts of salt, 5 parts of bruised ginger, 5 parts of capsicum, Zanthoxylum essential oil 3
Part, 12 parts of sesame, 1 part of chickens' extract, 2 parts of rice vinegar and 30 parts of compositions of edible oil.
Preferably：Add dispensing 130g per 1kg bacon silks during described spice.
Preferably：The low nitrite preserved pork is made by following steps：
A. raw material prepares：Fresh streaky pork is selected, is divided into the strip of 250~450g, and cutlet thickness is no more than
4cm；
B. dispensing prepares：By weight, 5~8 parts of cassia bark, 1~2 part of cloves, 5~8 parts of tsaoko, 18~20 parts of Longstamen Onion Bulb are taken
With 8~10 parts of co-grindings of rosemary, then with tea polyphenols 1~2 part be uniformly mixed, seasoning powder is made；By weight, apple is taken
0.3~0.5 part of 9~12 parts of fruit juice, 3~5 parts of holy girl's fruit juice and honey are uniformly mixed and sauce are made；
C. pickle：15~30g of salt, 6~8ml of cooking wine, 10~15g of seasoning powder are uniformly smeared on every piece of fresh meat, then 5
5~8d is pickled under the conditions of~10 DEG C；
D. heat is dried：The meat piece of marinated completion is drained, in every piece of meat piece surface 5~8ml of uniform brushing sauce, then 40
Sauce is baked under the conditions of~48 DEG C to fully absorb, brushing sauce and is toasted again, is repeated 2~3 times；
E. smoke：Sootiness is carried out to meat piece, the sootiness condition is 52~55 DEG C, relative humidity 45~50%, smoke 2~
3d；
Sootiness material includes 10~15 parts of bagasse, 6~9 parts of orange peel, 6~9 parts of peanut shell, corncob by weight
20~30 parts and 30~50 parts of cypress branch sawdust；
F. sterilize：Sterilizing, thus obtaining the product finished product after the completion of smoking.
Preferably：The seasoning powder is changed by weight by 7 parts of cassia bark, 2 parts of cloves, 6 parts of tsaoko, 19 parts of Longstamen Onion Bulb, fan
Fragrant 9 parts and 2 parts of compositions of tea polyphenols；The sauce is by weight by 0.4 part of 10 parts of cider, 4 parts of holy girl's fruit juice and honey
Composition；Described is marinated in the ratio progress that 6g salt, 2ml cooking wine and 4g seasoning powders are smeared per 100g meat.
Preferably：Described is marinated from the 3rd day, stirs once, turns to original position in the meat of bottom daily after stirring
Layer, the meat in situ in upper strata turn to bottom.
The invention has the advantages that：It is bacon silk delicious flavour produced by the invention, convenient, and health peace
Entirely.The present invention, can be by bacon silk by being cooked jointly with Radix Glycyrrhizae, dried orange peel, matrimony vine and ternip using low nitrite preserved pork
In harmful components remove it is clean.Ternip, which is heated to 80 DEG C or more, has nitrite apparent elimination effect, and clearance rate is up to
87%~98%；And ternip can descend gas to help digestion, and be cooked jointly with dried orange peel, make the effect of bacon silk digesting and appetizing, in dispensing again
Added with rice vinegar and capsicum, make bacon silk vinegar-pepper tasty, the appetite of eater can be enhanced.Radix Glycyrrhizae and the sweet in flavor and neutral in nature of matrimony vine, neither
It can influence the taste of bacon silk, and with benefiting action, make that bacon silk is more healthy, nutrition.
Specific embodiment
Lower mask body provides preferred embodiment so that those skilled in the art more understand technical scheme and
Effect.
Embodiment one
1) raw material prepares：Low nitrite preserved pork is cleaned and is cut into uniform filiform, long 4~6cm, wide 0.8~1.5cm,
0.4~0.8cm of thickness；Bacon silk with Radix Glycyrrhizae, dried orange peel, matrimony vine and ternip is cooked into the water together, is matched somebody with somebody by every 1kg bacon silk
Radix Glycyrrhizae 25g, dried orange peel 10g, matrimony vine 12g, ternip 60g cook 50min, then pull out drained and standby；
2) dispensing prepares：By weight, 4 parts of white granulated sugar, 4 parts of salt, 5 parts of bruised ginger, 5 parts of capsicum, 3 parts of Zanthoxylum essential oil, sesame are taken
30 parts of 12 parts of fiber crops, 1 part of chickens' extract, 2 parts of rice vinegar and edible oil are spare；
3) spice：Edible oil is poured into pot and is heated, bruised ginger, sesame and capsicum are added in into deep fat successively scalds 1min, so
On bacon silk, white granulated sugar, salt, chickens' extract, Zanthoxylum essential oil and rice vinegar will be added with the leaching of bruised ginger, sesame and the deep fat of capsicum afterwards
It mixes thoroughly, adds dispensing 130g per 1kg bacon silks；
4) packaging sterilizing：The bacon silk mixed is vacuum-packed and finished product is obtained after being sterilized, sterilising conditions are 110 DEG C
~120 DEG C, sterilization time is 25~35min.
Embodiment two
1) raw material prepares：Low nitrite preserved pork is cleaned and is cut into uniform filiform, long 4~6cm, wide 0.8~1.5cm,
0.4~0.8cm of thickness；Bacon silk with Radix Glycyrrhizae, dried orange peel, matrimony vine and ternip is cooked into the water together, is matched somebody with somebody by every 1kg bacon silk
Radix Glycyrrhizae 20g, dried orange peel 8g, matrimony vine 10g, ternip 50g cook 45min, then pull out drained and standby；
2) dispensing prepares：By weight, 3 parts of white granulated sugar, 3 parts of salt, 4 parts of bruised ginger, 2 parts of capsicum, 2 parts of Zanthoxylum essential oil, sesame are taken
25 parts of 10 parts of fiber crops, 1 part of chickens' extract, 2 parts of rice vinegar and edible oil are spare；
3) spice：Edible oil is poured into pot and is heated, bruised ginger, sesame and capsicum are added in into deep fat successively scalds 1min, so
On bacon silk, white granulated sugar, salt, chickens' extract, Zanthoxylum essential oil and rice vinegar will be added with the leaching of bruised ginger, sesame and the deep fat of capsicum afterwards
It mixes thoroughly, adds dispensing 120g per 1kg bacon silks；
4) packaging sterilizing：The bacon silk mixed is vacuum-packed and finished product is obtained after being sterilized, sterilising conditions are 110 DEG C
~120 DEG C, sterilization time is 25~35min.
Embodiment three
1) raw material prepares：Low nitrite preserved pork is cleaned and is cut into uniform filiform, long 4~6cm, wide 0.8~1.5cm,
0.4~0.8cm of thickness；Bacon silk with Radix Glycyrrhizae, dried orange peel, matrimony vine and ternip is cooked into the water together, is matched somebody with somebody by every 1kg bacon silk
Radix Glycyrrhizae 30g, dried orange peel 12g, matrimony vine 15g, ternip 80g cook 55min, then pull out drained and standby；
2) dispensing prepares：By weight, 5 parts of white granulated sugar, 5 parts of salt, 6 parts of bruised ginger, 6 parts of capsicum, 4 parts of Zanthoxylum essential oil, sesame are taken
35 parts of 15 parts of fiber crops, 2 parts of chickens' extract, 3 parts of rice vinegar and edible oil are spare；
3) spice：Edible oil is poured into pot and is heated, bruised ginger, sesame and capsicum are added in into deep fat successively scalds 2min, so
On bacon silk, white granulated sugar, salt, chickens' extract, Zanthoxylum essential oil and rice vinegar will be added with the leaching of bruised ginger, sesame and the deep fat of capsicum afterwards
It mixes thoroughly, adds dispensing 150g per 1kg bacon silks；
4) packaging sterilizing：The bacon silk mixed is vacuum-packed and finished product is obtained after being sterilized, sterilising conditions are 110 DEG C
~120 DEG C, sterilization time is 25~35min.
The preparation embodiment of low nitrite preserved pork：
A. raw material prepares：Fresh streaky pork is selected, is divided into the strip of 300g, and cutlet thickness is no more than 4cm；
B. dispensing prepares：By weight, take 9 parts of 7 parts of cassia bark, 2 parts of cloves, 6 parts of tsaoko, 19 parts of Longstamen Onion Bulb and rosemary mixed
Close crush, then with tea polyphenols 2 parts be uniformly mixed, seasoning powder is made；By weight, 10 parts of cider, 4 parts of holy girl's fruit juice are taken
With 0.4 part of honey, it is uniformly mixed and sauce is made；
C. pickle：Salt 18g, cooking wine 6ml, seasoning powder 12g are uniformly smeared on every piece of fresh meat, then in 5~10 DEG C of conditions
5~8d is pickled down, from marinated the 3rd day, stirs daily once, original position is turned into upper strata in the meat of bottom after stirring, it is in situ
Meat in upper strata turns to bottom；
D. heat is dried：The meat piece of marinated completion is drained, in the uniform brushing sauce 6ml in every piece of meat piece surface, then 40~
Sauce is baked under the conditions of 48 DEG C to fully absorb, and brushing sauce and is toasted, is repeated 3 times again；
E. smoke：Sootiness is carried out to meat piece, the sootiness condition is 52~55 DEG C, relative humidity 45~50%, smoke 2~
3d；
Sootiness material includes 15 parts of bagasse, 8 parts of orange peel, 8 parts of peanut shell, 25 parts of corncob and cypress branch by weight
40 parts of sawdust.
F. pack：Sterilizing, thus obtaining the product finished product after the completion of smoking.
Comparative example one
Now curing bacon is made according to technical solution disclosed in patent CN2014101264473, as a comparison case one.
Step 1: weigh major ingredient：Streaky pork 1-3kg；
Step 2: weigh dispensing：Salt 20-50g, Chinese prickly ash 5-20g, illiciumverum 5-20g, ginger powder 2-10g, rosemary 5-20g, will
Dispensing is put into pot after mixing, is not stopped to stir-fry with small fire, until Chinese prickly ash becomes brown color, is then got out dispensing for use；
Step 3: the dispensing that step 2 is processed uniformly is put on while hot on the streaky pork that step 1 weighs, it is repeatedly to smear more
Several times, pork skin part is particularly, meat is allowed to fully absorb dispensing；
Step 4: the wine 5-15ml that feeds into the streaky pork after step 3 processing, and smear uniformly, then streaky pork is filled
Enter in big basin or seal box, when the marinated 2-6 of capping is small；
Step 5: the bacon pickled through step 4 is put into drying chamber, the dry-bulb temperature that drying chamber is set is 30-60 DEG C,
Wet-bulb temperature is 20-40 DEG C, when drying 10-48 is small；
Step 6: the bacon that step 5 is processed is packed using aluminium foil bag or polybag, then carry out high temperature and pressure
Processing, so that bacon is cured and sterilized；
The high temperature high pressure process mode is：It is heated 30 minutes at 121-130 DEG C, product center temperature is enable to reach
121 DEG C and keep 6 minutes.
Product safety detects
In order to verify the healthy and safe property of product of the present invention, above-described embodiment one, two, three and comparative example one are now taken at random
Each 3kg of product is set to A groups, B groups, C groups and control group, and each set product is equally divided into three parts, detects each every part of set product respectively
Content of nitrite, the safe standard GB/T 5009.33-2010 of detection method reference food.Testing result is as shown in the table：
The safety detection result of 1 four set product of table
As it can be seen from table 1, production that embodiment one obtain extremely low using bacon silk content of nitrite produced by the invention
Product content of nitrite is zero, can be trusted edible.
Claims (7)
1. a kind of instant type bacon silk food and its processing technology, it is characterised in that：Comprise the following steps：
1) raw material prepares：Low nitrite preserved pork is cleaned and is cut into uniform filiform, long 4~6cm, wide 0.8~1.5cm, thickness 0.4
~0.8cm；Bacon silk with Radix Glycyrrhizae, dried orange peel, matrimony vine and ternip is cooked into the water together, matches somebody with somebody Radix Glycyrrhizae 20 by every 1kg bacon silk
~30g, 8~12g of dried orange peel, 10~15g of matrimony vine, 50~80g of ternip cook 45~55min, then pull out drained and standby；
2) dispensing prepares：By weight, 3~5 parts of white granulated sugar, 3~5 parts of salt, 4~6 parts of bruised ginger, 2~6 parts of capsicum, Chinese prickly ash are taken
25~35 parts of 2~4 parts of oil, 10~15 parts of sesame, 1~2 part of chickens' extract, 2~3 parts of rice vinegar and edible oil are spare；
3) spice：Edible oil is poured into pot and is heated, bruised ginger, sesame and capsicum are added in into deep fat successively scalds 1~2min, then
With the leaching of bruised ginger, sesame and the deep fat of capsicum on bacon silk, white granulated sugar, salt, chickens' extract, Zanthoxylum essential oil and rice vinegar will be added and mixed
It is even, add 120~150g of dispensing per 1kg bacon silks；
4) packaging sterilizing：The bacon silk mixed is vacuum-packed and finished product is obtained after being sterilized, sterilising conditions for 110 DEG C~
120 DEG C, sterilization time is 25~35min.
2. instant type bacon silk food according to claim 1 and its processing technology, it is characterised in that：The bacon silk
During cooking, match somebody with somebody Radix Glycyrrhizae 25g, dried orange peel 10g, matrimony vine 12g and ternip 60g per 1kg bacon.
3. instant type bacon silk food according to claim 1 and its processing technology, it is characterised in that：The dispensing is pressed
Weight meter, by 4 parts of white granulated sugar, 4 parts of salt, 5 parts of bruised ginger, 5 parts of capsicum, 3 parts of Zanthoxylum essential oil, 12 parts of sesame, 1 part of chickens' extract, 2 parts of rice vinegar
With 30 parts of compositions of edible oil.
4. instant type bacon silk food according to claim 1 and its processing technology, it is characterised in that：During described spice
Add dispensing 130g per 1kg bacon silks.
5. instant type bacon silk food according to claim 1 and its processing technology, it is characterised in that：The low nitrous
Hydrochlorate bacon is made by following steps：
A. raw material prepares：Fresh streaky pork is selected, is divided into the strip of 250~450g, and cutlet thickness is no more than 4cm；
B. dispensing prepares：By weight, 5~8 parts of cassia bark, 1~2 part of cloves, 5~8 parts of tsaoko, 18~20 parts of Longstamen Onion Bulb and fan are taken
Repeatedly fragrant 8~10 parts of co-grindings, then with tea polyphenols 1~2 part be uniformly mixed, seasoning powder is made；By weight, cider is taken
0.3~0.5 part of 9~12 parts, 3~5 parts of holy girl's fruit juice and honey are uniformly mixed and sauce are made；
C. pickle：15~30g of salt, 6~8ml of cooking wine, 10~15g of seasoning powder are uniformly smeared on every piece of fresh meat, then 5~10
5~8d is pickled under the conditions of DEG C；
D. heat is dried：The meat piece of marinated completion is drained, in every piece of meat piece surface 5~8ml of uniform brushing sauce, then 40~48
Sauce is baked under the conditions of DEG C to fully absorb, brushing sauce and is toasted again, is repeated 2~3 times；
E. smoke：Sootiness is carried out to meat piece, the sootiness condition is 52~55 DEG C, and relative humidity 45~50% smokes 2~3d；
Sootiness material by weight include 10~15 parts of bagasse, 6~9 parts of orange peel, 6~9 parts of peanut shell, corncob 20~
30 parts and 30~50 parts of cypress branch sawdust；
F. sterilize：Sterilizing, thus obtaining the product finished product after the completion of smoking.
6. instant type bacon silk food according to claim 5 and its processing technology, it is characterised in that：The seasoning powder
It is made of by weight 2 parts of 7 parts of cassia bark, 2 parts of cloves, 6 parts of tsaoko, 19 parts of Longstamen Onion Bulb, 9 parts of rosemary and tea polyphenols；Described
Sauce is made of by weight 0.4 part of 10 parts of cider, 4 parts of holy girl's fruit juice and honey；Marinated press applies per 100g meat
The ratio for smearing 6g salt, 2ml cooking wine and 4g seasoning powders carries out.
7. instant type bacon silk food according to claim 5 and its processing technology, it is characterised in that：It is described it is marinated from
It from 3rd day, stirs daily once, original position is turned into upper strata in the meat of bottom after stirring, the meat in situ in upper strata turns to bottom.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611009100.6A CN108065225A (en) | 2016-11-14 | 2016-11-14 | A kind of instant type bacon silk food and its processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611009100.6A CN108065225A (en) | 2016-11-14 | 2016-11-14 | A kind of instant type bacon silk food and its processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108065225A true CN108065225A (en) | 2018-05-25 |
Family
ID=62163348
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611009100.6A Pending CN108065225A (en) | 2016-11-14 | 2016-11-14 | A kind of instant type bacon silk food and its processing technology |
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| CN (1) | CN108065225A (en) |
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| CN108783271A (en) * | 2018-07-05 | 2018-11-13 | 四川雅妹子农业科技有限公司 | A kind of wind bacon and preparation method thereof |
| CN108783265A (en) * | 2018-07-05 | 2018-11-13 | 四川雅妹子农业科技有限公司 | A kind of ferment sausage and preparation method thereof |
| CN108782730A (en) * | 2018-07-05 | 2018-11-13 | 四川雅妹子农业科技有限公司 | A kind of air-dried wind sauced meat and preparation method thereof |
| CN111194874A (en) * | 2020-03-16 | 2020-05-26 | 西南大学 | Instant low-sodium-salt spicy preserved meat and preparation method thereof |
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Cited By (4)
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|---|---|---|---|---|
| CN108783271A (en) * | 2018-07-05 | 2018-11-13 | 四川雅妹子农业科技有限公司 | A kind of wind bacon and preparation method thereof |
| CN108783265A (en) * | 2018-07-05 | 2018-11-13 | 四川雅妹子农业科技有限公司 | A kind of ferment sausage and preparation method thereof |
| CN108782730A (en) * | 2018-07-05 | 2018-11-13 | 四川雅妹子农业科技有限公司 | A kind of air-dried wind sauced meat and preparation method thereof |
| CN111194874A (en) * | 2020-03-16 | 2020-05-26 | 西南大学 | Instant low-sodium-salt spicy preserved meat and preparation method thereof |
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