CN108523026A - A kind of bacon ecology fumigating method - Google Patents

A kind of bacon ecology fumigating method Download PDF

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Publication number
CN108523026A
CN108523026A CN201810460866.9A CN201810460866A CN108523026A CN 108523026 A CN108523026 A CN 108523026A CN 201810460866 A CN201810460866 A CN 201810460866A CN 108523026 A CN108523026 A CN 108523026A
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bacon
ecology
fresh meat
meat
strip
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CN201810460866.9A
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Chinese (zh)
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冉贤
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Guizhou Wuchuan Kelong Biological Technology Co Ltd
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Guizhou Wuchuan Kelong Biological Technology Co Ltd
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Publication of CN108523026A publication Critical patent/CN108523026A/en
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    • 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
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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

This application discloses a kind of bacon ecology fumigating methods of food processing technology field, include the following steps：(1) fresh meat is handled；(2) strip fresh meat is pickled；(3) porous edibility film is made；(4) freezing after strip fresh meat obtained in step (2) being immersed in film liquid obtained；(5) the strip fresh meat in step (4) is suspended to and fire-cures interior and smokes, can be obtained bacon through the above steps.This programme solves the problems, such as that prior art BaP content when smoking bacon is more.

Description

A kind of bacon ecology fumigating method
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of bacon ecology fumigating method.
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 the salting seasoning of the compositions such as salt, nitrate and fragrance, then the techniques such as toasted, sootiness, drying are process Raw meat based article.Bacon has the characteristics that in beautiful color, aromatic flavour, storage endurance, since its processing and fabricating is mostly between twelfth month, Cause referred to herein as bacon.China's bacon production history is long, and type is more, and the kind and flavor of product are with their own characteristics.China's bacon The main place of production be Guangdong, Hunan, Sichuan and Yellow River basin.South China winter temperature is relatively low, and meat products is not easy corruption, is Produce the good season of bacon.And the Northeast of China, cool temperature after autumn has set in are air-dried, it is highly beneficial to production bacon.
In addition, sootiness is a big characteristic of pickle cured meat product production, sootiness has sterilization and anticorrosion, anti-oxidant and enhancement food The advantages of product color quality.But current cured meat product is due to the sootiness material disunity of use, effect do not have science according to According to, smoking process condition, lack of standardization, fume smoking method is without scientific appraisal；Sootiness can be such that the harmful components in flue gas (especially cause Cancer ingredient) it pollutes in cured meat product, it is detrimental to health.Wood tar as fumigation generates is considered as carcinogenic dangerous substance； Polycyclic aromatic compounds easily deposit or are adsorbed on marinated meat product surface in traditional fume smoking method, wherein 3,4- BaPs be with The carcinogen of strong carcinogenicity.Therefore be badly in need of it is a kind of fumigation and marinated meat product surface can be separated, and butcher's meat surface can have again it is smoked The processing method of meat flavour.
Invention content
The invention is intended to provide a kind of bacon ecology fumigating method, contained with solving prior art BaP when smoking bacon The more problem of amount.
In order to solve the above technical problem, the present invention provides following technical solutions：A kind of bacon ecology fumigating method, including Following steps：
(1) fresh meat cleaned, divided into strips, uniformly patted with iron brush and obtain strip fresh meat, and get out purple sweet potato starch Breast and salting seasoning are spare, and the salting seasoning includes at least salt；
(2) it is added natural, egg white, potato slurries and edible oil in salting seasoning, it is after mixing that condiment is equal It is even to be applied on strip fresh meat, preservative film is sticked, is placed into 3~7 DEG C of environment and pickles 8~12h；
(3) glycerine is added into ready purple sweet potato starch breast, is stirred at a temperature of 100~115 DEG C, sodium bicarbonate is added Then sodium carboxymethylcellulose or sodium alginate is added in water, be stirred under heating to complete gelatinization, film liquid is made, and it is cooled to 3~ 5℃；
(4) strip fresh meat obtained in step (2) is immersed in 20~35s in film liquid obtained and is placed on -3~0 DEG C 4~6h is freezed in environment；
(5) strip fresh meat after the processing in step (4) is suspended to and fire-cures interior, burning cinnamomum camphora tree, feed with paper-mulberry leaf and pine and cypress branch One or more, first control ignition temperature at 260~310 DEG C and reach 100~124h, secondary control ignition temperature exists 310~500 DEG C and reach 52~65h, finally controls ignition temperature and at 200~260 DEG C and reach 48~60h, in meat when smoking It is added between firewood every cigarette purifying layer, can be obtained bacon through the above steps.
Beneficial effects of the present invention are：1, after this programme is uniformly patted with iron brush, iron brush will pierce strip fresh meat, into And salting seasoning is allowed faster more uniformly to enter in meat piece, in addition egg white can make meat piece more sliding tender, and potato slurries can make meat piece Tissue bulking it is soft, salinity and fragrance material easily enter inside meat, edible oil make meat piece slide it is soft while, isolation Contact of the meat piece with air, and the further starvation of preservative film, fat is then not easy rancid under anaerobic environment, it is suppressed that aerobic micro- The growth of biology；2, raw material of the purple sweet potato starch as edible film, glycerine is as plasticizer, sodium carboxymethylcellulose or alginic acid Sodium plays a part of to emulsify and bond, and heating stirring to gelatinization just can be made into edible film, add sodium bicarbonate water, sodium bicarbonate aquatic products Raw carbon dioxide gas makes edible film become porous structure, can be attached on bacon after freezing and form starvation Film, but smoke can also be allowed to enter in bacon simultaneously；3, when cooling temperature is at 3~5 DEG C, film can be quickly molded, And at 4 DEG C, the density of hydrone is maximum, and volume is minimum, and at 0 DEG C hereinafter, water has formed ice, its volume can swell, will Cavernous structure support film is big so that smoke penetrates doubling faster for bacon；4, in cinnamomum camphora tree, feed with paper-mulberry leaf and pine and cypress branch Containing a large amount of cellulose, hemicellulose and lignin, hemicellulose decomposition product at 200~260 DEG C has phenols, organic acid Class, wherein phenols are very important the effect of meat, and phenols mainly has guaiacol, methyl guaiacol and 4, propyl guaiaci lignum Phenol etc., aldehydes matter can destroy the cell membrane of thalline, promote the solidification of bacterium protein, to inhibit the growth of bacterium, have Antioxidation, cellulose occur to burn and be decomposed at 260~310 DEG C, and product is mainly organic acid and alcohols, acid The pH value in product is reduced, the inhibiting effect that salt grows microorganism is increased, acid can accelerate nitrite anti- It answers, enhances and pickle effect, lignin decomposes and formed carbonyl complex at 310~500 DEG C, they are that smoked flavor must can not Few ingredient first allows cellulose combustion decomposition, enhancing to pickle effect, suppress growth of microorganism, next allows lignin to decompose so that Meat piece has smoked flavor, last hemicellulose to resolve into phenols to inhibit bacterial growth；5, setting to be attached to every cigarette purifying layer The content of flue dust object and BaP on meat piece is reduced.
It is the optimization to basic technology scheme below：
Further, the fresh meat is selected from the pig with the forage feed containing feed with paper-mulberry leaf.Feed with paper-mulberry leaf protein content is up to 20%~30%, the nutritional ingredients such as amino acid, vitamin, carbohydrate and trace element also very abundant, after pig has eaten Its delicious meat, there is fragrant.
Further, the natural is by one in mangosteen, flavone of hawthorn fruit, tomato, tea polyphenols, propylgallate Kind or several compositions.The xanthone contained in mangosteen possesses powerful oxidation resistance, flavone of hawthorn fruit, the tomato inside tomato Red pigment, tea polyphenols and propylgallate all have inoxidizability.
Further, the middle sootiness material used is fire-cureed in the step (5), further includes pepper bar, oat shell, pone Clothing, rice husk and orange peel.Pepper bar for give bacon colouring, keep its appearance golden yellow, corn coating have fragrant, orange peel, Oat shell and rice husk are while generating smog, moreover it is possible to which the taste of itself is assigned to meat piece.
Further, the temperature that the step 2 pickles environment is 4 DEG C.When 4 DEG C, the density of hydrone is maximum, and body Product is minimum, and at 0 DEG C hereinafter, water has formed ice, its volume can swell, and the cavernous structure of film will be supportted big so that smoke Penetrate doubling faster for bacon.
Further, the lower layer every cigarette purifying layer is the moss for applying wine jar sealing clay, and upper layer is to be covered with step in fiber cloth Suddenly adsorbed film made of the film liquid in (2).Moss is mainly used for raw cigarette, and adsorbed film can adsorb the nuisance in some flue dust Matter.
Further, strip fresh meat is suspended to before fire-cureing room in the step (5), and paddy is filled with to strip fresh meat outer surface, It is fire-cureed again.Paddy can not only be attached to the rice fragrance of itself on meat piece in baking, and paddy, which can also be heated, can also burst into rice Popped rice keeps meat piece more fragrant.
Specific implementation mode
It is further described below by specific implementation mode：
Embodiment 1：A kind of bacon ecology fumigating method, includes the following steps：
(1) fresh meat is cleaned, segmentation into strips, strip fresh meat is uniformly patted with iron brush, and fresh meat is selected from containing feed with paper-mulberry leaf Forage feed pig, and get out purple sweet potato starch breast and salting seasoning is spare, the salting seasoning includes at least salt；
(2) natural, egg white, potato slurries and edible oil are added in traditional salting seasoning, it will after mixing Condiment is uniformly applied on strip fresh meat, sticks preservative film, is placed into 4 DEG C of environment and is pickled 9h, natural is by mountain One or more of bamboo, flavone of hawthorn fruit, tomato, tea polyphenols, propylgallate form；
(3) glycerine is added into ready purple sweet potato starch breast, is stirred in the environment of 100 DEG C, sodium bicarbonate water is added, so Sodium carboxymethylcellulose or sodium alginate are added afterwards, is stirred under heating to complete gelatinization, film liquid is made, and be cooled to 4 DEG C；
(4) by strip fresh meat obtained in step (2) be immersed in 20s in film liquid obtained be placed on it is cold in -2 DEG C of environment Freeze 4h；
(5) outer surface of the strip fresh meat in step (4) is filled with paddy, is suspended to and fire-cures interior, burning cinnamomum camphora tree, paper mulberry The one or more of leaf and pine and cypress branch, sootiness material further includes pepper bar, oat shell, corn coating, rice husk, orange peel, first Control ignition temperature at 285 DEG C and reaches 100h, and secondary control ignition temperature is at 330 DEG C and reaches 52h, finally control burning temperature Degree at 225 DEG C and reaches 48h, adds between meat and firewood when smoking every cigarette purifying layer, every the lower layer of cigarette purifying layer be to apply The moss of wine jar sealing clay, upper layer are that adsorbed film made of film liquid in step (2) is covered in fiber cloth, through the above steps Obtain bacon.
Embodiment 2：A kind of bacon ecology fumigating method, includes the following steps：
(1) fresh meat is cleaned, segmentation into strips, strip fresh meat is uniformly patted with iron brush, and fresh meat is selected from containing feed with paper-mulberry leaf Forage feed pig, and get out purple sweet potato starch breast and salting seasoning is spare, the salting seasoning includes at least salt；
(2) natural, egg white, potato slurries and edible oil are added in traditional salting seasoning, it will after mixing Condiment is uniformly applied on strip fresh meat, sticks preservative film, is placed into 7 DEG C of environment and is pickled 11h, natural is by mountain One or more of bamboo, flavone of hawthorn fruit, tomato, tea polyphenols, propylgallate form；
(3) glycerine is added into ready purple sweet potato starch breast, is stirred in the environment of 115 DEG C, sodium bicarbonate water is added, so Sodium carboxymethylcellulose or sodium alginate are added afterwards, is stirred under heating to complete gelatinization, film liquid is made, and be cooled to 4 DEG C；
(4) by strip fresh meat obtained in step (2) be immersed in 25s in film liquid obtained be placed on it is cold in -1 DEG C of environment Freeze 4.5h；
(5) outer surface of the strip fresh meat in step (4) is filled with paddy, is suspended to and fire-cures interior, burning cinnamomum camphora tree, paper mulberry The one or more of leaf and pine and cypress branch, sootiness material further includes pepper bar, oat shell, corn coating, rice husk, orange peel, first Control ignition temperature at 285 DEG C and reaches 114h, and secondary control ignition temperature is at 330 DEG C and reaches 58h, finally control burning temperature Degree at 225 DEG C and reaches 52h, adds between meat and firewood when smoking every cigarette purifying layer, every the lower layer of cigarette purifying layer be to apply The moss of wine jar sealing clay, upper layer are that adsorbed film made of film liquid in step (2) is covered in fiber cloth, through the above steps Obtain bacon.
Whether the content in order to compare BaP in bacon made of this programme fumigating method has reduction, to Examples 1 and 2 The bacon of middle processing is compared with the bacon that conventional method is smoked.Obtain following table：
Group BaP content (μ g/kg)
Embodiment 1 1.0
Embodiment 2 1.3
Comparative example 4.3
As can be seen from the above table, BaP in bacon can be significantly decreased by smoking bacon using the fumigating method in this programme Content.

Claims (7)

1. a kind of bacon ecology fumigating method, it is characterised in that include the following steps：
(1) by fresh meat clean, segmentation into strips, with iron brush uniformly pat obtain strip fresh meat, and be ready to purple sweet potato starch breast and Salting seasoning is spare, and the salting seasoning includes at least salt；
(2) natural, egg white, potato slurries and edible oil are added in salting seasoning, uniformly applies condiment after mixing It is put on strip fresh meat, sticks preservative film, be placed into 3~7 DEG C of environment and pickle 8~12h；
(3) glycerine is added into ready purple sweet potato starch breast, is stirred at a temperature of 100~115 DEG C, sodium bicarbonate water is added, Then sodium carboxymethylcellulose or sodium alginate is added, is stirred under heating to complete gelatinization, film liquid is made, and be cooled to 3~5 ℃；
(4) strip fresh meat obtained in step (2) is immersed in the environment that 20~35s in film liquid obtained is placed on -3~0 DEG C 4~6h of middle freezing；
(5) strip fresh meat after the processing in step (4) is suspended to and fire-cures interior, burning cinnamomum camphora tree, feed with paper-mulberry leaf and pine and cypress one Kind or it is several, control ignition temperature first and at 260~310 DEG C and reach 100~124h, secondary control ignition temperature 310~ 500 DEG C and reach 52~65h, finally controls ignition temperature and at 200~260 DEG C and reach 48~60h, in meat and firewood when smoking Between add every cigarette purifying layer, can be obtained bacon through the above steps.
2. a kind of bacon ecology fumigating method according to claim 1, it is characterised in that：The fresh meat is selected from containing structure The pig of the forage feed of leaf.
3. a kind of bacon ecology fumigating method according to claim 2, it is characterised in that：The natural is by mountain One or more of bamboo, flavone of hawthorn fruit, tomato, tea polyphenols, propylgallate form.
4. a kind of bacon ecology fumigating method according to claim 3, it is characterised in that：In being fire-cureed in the step (5) The sootiness material used further includes pepper bar, oat shell, corn coating, rice husk and orange peel.
5. a kind of bacon ecology fumigating method according to claim 4, it is characterised in that：The step 2 pickles environment Temperature is 4 DEG C.
6. a kind of bacon ecology fumigating method according to claim 5, it is characterised in that：The lower layer every cigarette purifying layer To apply the moss of wine jar sealing clay, upper layer is adsorbed film made of the film liquid that is covered in fiber cloth in step (2).
7. a kind of bacon ecology fumigating method according to claim 6, it is characterised in that：Strip is fresh in the step (5) Cinnamon is filled with paddy to before fire-cureing room, to strip fresh meat outer surface, then is fire-cureed.
CN201810460866.9A 2018-05-15 2018-05-15 A kind of bacon ecology fumigating method Withdrawn CN108523026A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111588016A (en) * 2020-06-01 2020-08-28 浙江工业大学 Pickling material for reducing content of benzopyrene in smoked meat
CN112471437A (en) * 2020-11-28 2021-03-12 曾蔚斌 Production method of preserved meat

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111588016A (en) * 2020-06-01 2020-08-28 浙江工业大学 Pickling material for reducing content of benzopyrene in smoked meat
CN111588016B (en) * 2020-06-01 2022-06-17 浙江工业大学 Application of marinade in reducing content of benzopyrene in smoked meat
CN112471437A (en) * 2020-11-28 2021-03-12 曾蔚斌 Production method of preserved meat

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Application publication date: 20180914