CN108782730A - A kind of air-dried wind sauced meat and preparation method thereof - Google Patents
A kind of air-dried wind sauced meat and preparation method thereof Download PDFInfo
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- 235000013372 meat Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000005554 pickling Methods 0.000 claims abstract description 25
- 238000001035 drying Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 239000000779 smoke Substances 0.000 claims description 43
- 239000000243 solution Substances 0.000 claims description 43
- 150000003839 salts Chemical class 0.000 claims description 21
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 20
- 229910052708 sodium Inorganic materials 0.000 claims description 20
- 239000011734 sodium Substances 0.000 claims description 20
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 20
- 235000015277 pork Nutrition 0.000 claims description 15
- 235000015067 sauces Nutrition 0.000 claims description 12
- YVBAUDVGOFCUSG-UHFFFAOYSA-N 2-pentylfuran Chemical compound CCCCCC1=CC=CO1 YVBAUDVGOFCUSG-UHFFFAOYSA-N 0.000 claims description 10
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 10
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 239000006002 Pepper Substances 0.000 claims description 10
- 241000722363 Piper Species 0.000 claims description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims description 10
- 235000017804 Piper guineense Nutrition 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 241000949456 Zanthoxylum Species 0.000 claims description 10
- 235000009508 confectionery Nutrition 0.000 claims description 10
- 235000010350 erythorbic acid Nutrition 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 235000010288 sodium nitrite Nutrition 0.000 claims description 10
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 9
- 238000009833 condensation Methods 0.000 claims description 9
- 230000005494 condensation Effects 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 9
- 238000010790 dilution Methods 0.000 claims description 8
- 239000012895 dilution Substances 0.000 claims description 8
- 238000003958 fumigation Methods 0.000 claims description 6
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 5
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 5
- 235000004279 alanine Nutrition 0.000 claims description 5
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 5
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 229960001867 guaiacol Drugs 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 239000000376 reactant Substances 0.000 claims description 5
- 230000011218 segmentation Effects 0.000 claims description 5
- 235000019157 thiamine Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims 2
- 238000006356 dehydrogenation reaction Methods 0.000 claims 1
- 150000003544 thiamines Chemical class 0.000 claims 1
- 230000000391 smoking effect Effects 0.000 abstract description 25
- 238000000034 method Methods 0.000 abstract description 24
- 230000008569 process Effects 0.000 abstract description 19
- 230000005945 translocation Effects 0.000 abstract description 6
- 210000002615 epidermis Anatomy 0.000 abstract description 5
- 238000007605 air drying Methods 0.000 abstract description 4
- 210000000795 conjunctiva Anatomy 0.000 abstract description 3
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 206010039509 Scab Diseases 0.000 abstract description 2
- 238000009792 diffusion process Methods 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 208000009146 rhinoscleroma Diseases 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 28
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 241000212314 Foeniculum Species 0.000 description 8
- 230000003647 oxidation Effects 0.000 description 7
- 238000007254 oxidation reaction Methods 0.000 description 7
- 230000015572 biosynthetic process Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 239000012263 liquid product Substances 0.000 description 4
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 4
- 229960003495 thiamine Drugs 0.000 description 4
- 239000011721 thiamine Substances 0.000 description 4
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 235000019504 cigarettes Nutrition 0.000 description 2
- 238000002485 combustion reaction Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 125000005575 polycyclic aromatic hydrocarbon group Chemical group 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000005204 segregation Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of air-dried wind sauced meat of present invention offer and preparation method thereof, including：Raw material selection, slitting, cleaning, vacuum tumbling, prepares pickling liquid, marinated air-dried, four sections of sootiness, cooling, packagings at finishing；The present invention uses four sections of smoking process, increase preheating, drying process before formal sootiness, four sections of smoking process effectively increase water translocation rate in meat, surface moisture boil-off rate is more than internal moisture diffusion rate during preventing wind sauced meat from fire-cureing, internal moisture can not be replenished in time to surface, it so as to cause the too fast conjunctiva of epidermis dehydration, further hinders water transport and transmits, improve the problem of air-drying wind sauced meat epidermal stem scleroma scab；The present invention increases vacuum tumbling operation before marinated, mechanical treatment is carried out to meat piece by tumbling, promote the extraction of protein and the movement to meat piece surface, improve the tenderness of meat, tumbling influences the reticular structure of fribrillin, after cutlet relaxation, viscosity increases with retentiveness, is conducive to the progress of follow-up curing process.
Description
Technical field
The present invention relates to food processing technology fields more particularly to a kind of air-dried wind sauced meat and preparation method thereof.
Background technology
Wind sauced meat belongs to Qiang traditional food, traditional handicraft using fresh meat as raw material, be aided with spice, salt it is marinated after, be equipped with
Characteristic sauce is made up of marinated, brush sauce after toasting or air-dry for a long time.Due to its unique flavor, especially in Hunan, again
The areas such as celebrating, Sichuan, are liked by consumers in general.Due to the limitation of the air-dried technique of tradition, there are all in the production of wind sauced meat
More problems, such as the production technology period it is longer, be difficult to continuous production, unstable product quality, food security and be difficult to ensure.
Wherein disadvantage the most prominent has two：First, in order to utmostly reduce the moisture in meat, increase preservation term
Limit, traditional manufacturing technique need to air-dry for a long time, and thus caused fatty excessive oxidation is inevitable.Excess adipose oxidation product
The a variety of chronic diseases of body can be induced, are one of main inducings of angiocardiopathy.Excessively high fat oxidation certainly will influence to produce
The purchasing power and market prospects of product, can also restrict the outlet of China's tradition bacon；Second, wind sauced meat finished product epidermis appearance incrustation,
Stiff problem seriously affects the mouthfeel of product, the main reason is that surface moisture boil-off rate is big during wind sauced meat fire-cures
In internal moisture diffusion rate, internal moisture can not be replenished in time to surface, so as to cause the too fast conjunctiva of epidermis dehydration, further
It hinders water transport and transmits.
Based on above-mentioned analysis, improve traditional wind sauced meat manufacture craft, establishes a kind of adding for safe, deliciousness air-dried wind sauced meat
Work method has important reality and historic significance.
Invention content
In view of the above-mentioned prior art, the object of the present invention is to provide a kind of epidermis sootiness bright color, Q bullets are stiff, cigarette
The air-dried technique of tradition is combined with modern smoking process, not only protects by the dense air-dried wind sauced meat and preparation method thereof of southerly breeze taste
It has stayed traditional wind sauced meat to air-dry the peculiar flavour in fermentation process, while having reduced the bad flavor of excess adipose oxidation.
For achieving the above object, technical solution of the present invention is as follows：
A kind of preparation method of air-dried wind sauced meat, includes the following steps：
(1) raw material selection：The pig streaky pork or hind shank of fresh, the pale red color of meat are selected, streaky pork lean to fat ratio is 1:3
~1:4, hind shank lean to fat ratio 1:4~1:5；
(2) it modifies, cut：By meat finishing, segmentation 15~18cm of growth, the cutlet of wide 5~7cm, 3~5cm of thickness are spare；
(3) it cleans：By the cutlet cold water wash of well cutting, oil slick, dirt are removed, is drained away the water；
(4) vacuum tumbling：Clean cutlet code is entered into progress vacuum tumbling, 30r/min tumblings in vacuum tumbler
90min, temperature setting is at 0~3 DEG C；
(5) pickling liquid is prepared：Zanthoxylum powder is prepared by formula, pepper powder, fennel seeds, illiciumverum, white granulated sugar, sodium nitrite, is taken off
Hydroacetic acid sodium, D-araboascorbic acid sodium, sweet fermented flour sauce, are added the clear water of 10 times of quality of above-mentioned dispensing, and big fire is cooked to pickling liquid
Product is initial 1/2, and cooled and filtered obtains pickling liquid；Separately take smoke solution spare, smoke solution is 2 with meat volume ratio:1；
(6) it pickles, is air-dried：1. it is primary marinated, by cutlet one after pickling liquid, 1/4 smoke solution, 1/3 salt and tumbling
It is same to be put into vacuum tumbler, 50r/min work 60min, 4 DEG C of temperature, relative humidity 85%；After taking-up 0 DEG C placement 2h, 2. into
Row is marinated for the second time, and cutlet, 1/4 smoke solution, 1/3 salt are put into vacuum tumbler, 80r/min work 30min, temperature
15 DEG C, relative humidity 70%；3. 0 DEG C of placement 0.5h after taking-up carries out third time and pickles, by cutlet, 1/4 smoke solution, 1/3 salt
It is put into vacuum tumbler, 80r/min works 20min, 15 DEG C of temperature, and relative humidity 50% is put after marinated in 25~28 DEG C
Set air-dried 20~it is spare for 24 hours；
(7) four sections of sootiness：
1. preheating adjustment：The cutlet pickled is put into Fumigator, 45~48 DEG C of dry-bulb temperature is set, wet-bulb temperature 35~
37 DEG C, adjust 10min；First stage preheating adjustment is controlled using warm wind and high relative humidity conditions, can be colder in product
Surface forms thin condensation layer, and all cutlet are completed uniform surface adjustment, provided for natural drying process in certain meat
The gradation of moisture, so that moisture quickly moves to surface.
2. spontaneously drying：50~70 DEG C of dry-bulb temperature is set, and 0~40 DEG C of wet-bulb temperature closes Fumigator humidity control at this time
Function processed controls cutlet natural humidity using the effect of fresh air in Fumigator or exhaust damper；Second stage, which spontaneously dries, to be reduced
Product surface hydrogenesis ensures that cutlet surface has desired moisture in smoking process, while improving water translocation speed
Rate controls the smoking color that absorption, formation of the product for smog are uniform in follow-up smoking process.
3. sootiness：Using liquid fumigation, liquid sootiness 10min, dry 15min, secondary liquid sootiness 10min；Wherein,
Smoke solution dosage is the 1/4 of total amount during liquid sootiness twice, and nebulisation time 3min, condensation time 7min, dry-bulb temperature are set
48~65 DEG C are set to, 30~50 DEG C of wet-bulb temperature；60~70 DEG C of dry-bulb temperature in drying process, 0 DEG C of wet-bulb temperature；To promote cigarette
The formation of smoked color.
4. high temperature fixation：Dry-bulb temperature is set as 80~90 DEG C immediately after sootiness, wet-bulb temperature setting is done with when sootiness
It is identical during dry；To generate and stablize desired smoking color.
(8) cooling, packaging：After sootiness after product cooling, it is vacuum-packed to get finished product.
It is preferred that by weight, raw material includes：
160~170 parts of pork
20~30 parts of salt
20~40 parts of sweet fermented flour sauce
3~5 parts of zanthoxylum powder
3~5 parts of pepper powder
3~8 parts of fennel seeds
It is 2~3 parts octagonal
10~15 parts of white granulated sugar
2~8 parts of sodium nitrite
2~6 parts of dehydroactic acid sodium
2~5 parts of D-araboascorbic acid sodium.
It is preferred that smoke solution be by thiamine, guaiacol, 2-amyl furan, alanine, L-cysteine,
Xylose, complex enzyme hydrolysis liquid reacted at 130~140 DEG C to pH be 7.0 when brown liquid obtained, the mass ratio of reactant is
1:1:1:0.5:0.2:0.3:0.6, smoke solution uses after being diluted with water, and a concentration of 8.5%~9.0% after dilution.
For achieving the above object, the present invention also provides a kind of air-dried wind sauced meat obtained using above-mentioned preparation method.
Beneficial effects of the present invention are as follows：
1, the present invention uses four sections of smoking process, increases preheating, drying process before formal sootiness.Four sections of smoking process have
Effect improves water translocation rate in meat, and surface moisture boil-off rate is spread more than internal moisture during preventing wind sauced meat from fire-cureing
Rate, internal moisture can not be replenished in time to surface, so as to cause the too fast conjunctiva of epidermis dehydration, further hinder water transport with
The problem of transmitting, improving sootiness wind sauced meat epidermal stem scleroma scab.
2, the present invention increases vacuum tumbling operation before marinated, carries out mechanical treatment to meat piece by tumbling, promotes
The extraction of protein and movement to meat piece surface, improve the tenderness of meat, meanwhile, tumbling influences the netted knot of fribrillin
Structure, after cutlet relaxation, viscosity increases with retentiveness, is conducive to the progress of follow-up curing process.
3, traditional smoking process utilizes the imperfect combustion of timber to generate smoked flavor more, and the imperfect combustion meeting of high temperature
Polycyclic aromatic hydrocarbon is generated, wherein most is with carcinogenicity.The present invention is smoked using special smoke solution, substantially reduces 3,4-
The generation of the harmful substances such as BaP improves Product Safety.It is bad in order to solve smoke solution coloring effect on the market simultaneously
Problem, smoking process are combined using sootiness in short-term twice with drying, and product has brighter, more stable sootiness color and luster.
4, the present invention in process of production, is combined using air-drying with smoking Technology.Traditional wind sauced meat is just with nature
Air-drying reduces moisture in marinated rear meat, during which easy tos produce the excessive oxidation of fat air-dry time January to March etc.
It is rotten, lead to the outflow of white grease, the generation of bad flavor.Studies have shown that meat products air-dries in fermentation process, room temperature air-dries
The flavor of left and right Oxidation of Fat and Oils is best for 24 hours, after marinated 25~28 DEG C place air-dry 20~for 24 hours, formed after air-drying flavour,
Moisture content of finished products content is reduced using smoking process, increases smoked flavor, had not only remained the flavour of traditional handicraft wind sauced meat, but also
The process-cycle is shortened, fatty excessive oxidation is prevented.
Specific implementation mode
Illustrate that embodiments of the present invention, those skilled in the art can be by this specification below by way of specific specific example
Disclosed content understands other advantages and effect of the present invention easily.The present invention can also pass through in addition different specific realities
The mode of applying is embodied or practiced, the various details in this specification can also be based on different viewpoints with application, without departing from
Various modifications or alterations are carried out under the spirit of the present invention.
Embodiment 1
A kind of preparation method of air-dried wind sauced meat, by weight, raw material includes：
160 parts of pork
20 parts of salt
20 parts of sweet fermented flour sauce
3 parts of zanthoxylum powder
3 parts of pepper powder
3 parts of fennel seeds
It is 2 parts octagonal
10 parts of white granulated sugar
2 parts of sodium nitrite
2 parts of dehydroactic acid sodium
2 parts of D-araboascorbic acid sodium.
Preparation method includes the following steps：
(1) raw material selection：The pig streaky pork or hind shank of fresh, the pale red color of meat are selected, streaky pork lean to fat ratio is 1:
3, hind shank lean to fat ratio 1:4；
(2) it modifies, cut：By meat finishing, segmentation growth 15cm, the cutlet of wide 5cm, thickness 3cm are spare；
(3) it cleans：By the cutlet cold water wash of well cutting, oil slick, dirt are removed, is drained away the water；
(4) vacuum tumbling：Clean cutlet code is entered into progress vacuum tumbling, 30r/min tumblings in vacuum tumbler
90min, temperature setting is at 0 DEG C；
(5) pickling liquid is prepared：Zanthoxylum powder is prepared by formula, pepper powder, fennel seeds, illiciumverum, white granulated sugar, sodium nitrite, is taken off
Hydroacetic acid sodium, D-araboascorbic acid sodium, sweet fermented flour sauce, are added the clear water of 10 times of quality of above-mentioned dispensing, and big fire is cooked to pickling liquid
Product is initial 1/2, and cooled and filtered obtains pickling liquid；Separately take smoke solution spare, smoke solution is 2 with meat volume ratio:1；Smoke solution
It is to be reacted at 130 DEG C by thiamine, guaiacol, 2-amyl furan, alanine, L-cysteine, xylose, complex enzyme hydrolysis liquid
Brown liquid obtained when to pH being 7.0, the mass ratio of reactant is 1:1:1:0.5:0.2:0.3:0.6, smoke solution water
It is used after dilution, a concentration of 8.5% after dilution.
(6) it pickles, is air-dried：1. it is primary marinated, by cutlet one after pickling liquid, 1/4 smoke solution, 1/3 salt and tumbling
It is same to be put into vacuum tumbler, 50r/min work 60min, 4 DEG C of temperature, relative humidity 85%；After taking-up 0 DEG C placement 2h, 2. into
Row is marinated for the second time, and cutlet, 1/4 smoke solution, 1/3 salt are put into vacuum tumbler, 80r/min work 30min, temperature
15 DEG C, relative humidity 70%；3. 0 DEG C of placement 0.5h after taking-up carries out third time and pickles, by cutlet, 1/4 smoke solution, 1/3 salt
It is put into vacuum tumbler, 80r/min work 20min, 15 DEG C of temperature, relative humidity 50%, in 25 DEG C of placement wind after pickling
Dry 20h is spare；
(7) four sections of sootiness：
1. preheating adjustment：The cutlet pickled is put into Fumigator, 45 DEG C of dry-bulb temperature is set, 35 DEG C of wet-bulb temperature is adjusted
Whole 10min；First stage preheating adjustment is controlled using warm wind and high relative humidity conditions, can be formed on the colder surface of product
Thin condensation layer, all cutlet complete uniform surface adjustment, and the moisture ladder in certain meat is provided for natural drying process
Degree, so that moisture quickly moves to surface.
2. spontaneously drying：50 DEG C of dry-bulb temperature is set, and 0 DEG C of wet-bulb temperature closes Fumigator moisture control function, profit at this time
Cutlet natural humidity is controlled with the effect of fresh air in Fumigator or exhaust damper；Second stage, which spontaneously dries, reduces product surface water
Segregation junction ensures that cutlet surface has desired moisture in smoking process, while improving water translocation rate, and control is follow-up
The uniform smoking color of absorption, formation of the product for smog in smoking process.
3. sootiness：Using liquid fumigation, liquid sootiness 10min, dry 15min, secondary liquid sootiness 10min；Wherein,
Smoke solution dosage is the 1/4 of total amount during liquid sootiness twice, and nebulisation time 3min, condensation time 7min, dry-bulb temperature are set
48 DEG C are set to, 30 DEG C of wet-bulb temperature；60 DEG C of dry-bulb temperature in drying process, 0 DEG C of wet-bulb temperature；To promote the shape of sootiness color
At.
4. high temperature fixation：Dry-bulb temperature is set as 80 DEG C immediately after sootiness, wet-bulb temperature is dried when being arranged with sootiness
It is identical in journey；To generate and stablize desired smoking color.
(8) cooling, packaging：After sootiness after product cooling, it is vacuum-packed to get finished product.
Embodiment 2
A kind of preparation method of air-dried wind sauced meat, by weight, raw material includes：
170 parts of pork
30 parts of salt
40 parts of sweet fermented flour sauce
5 parts of zanthoxylum powder
5 parts of pepper powder
8 parts of fennel seeds
It is 3 parts octagonal
15 parts of white granulated sugar
8 parts of sodium nitrite
6 parts of dehydroactic acid sodium
5 parts of D-araboascorbic acid sodium.
Preparation method includes the following steps：
(1) raw material selection：The pig streaky pork or hind shank of fresh, the pale red color of meat are selected, streaky pork lean to fat ratio is 1:
4, hind shank lean to fat ratio 1:5；
(2) it modifies, cut：By meat finishing, segmentation growth 18cm, the cutlet of wide 7cm, thickness 5cm are spare；
(3) it cleans：By the cutlet cold water wash of well cutting, oil slick, dirt are removed, is drained away the water；
(4) vacuum tumbling：Clean cutlet code is entered into progress vacuum tumbling, 30r/min tumblings in vacuum tumbler
90min, temperature setting is at 3 DEG C；
(5) pickling liquid is prepared：Zanthoxylum powder is prepared by formula, pepper powder, fennel seeds, illiciumverum, white granulated sugar, sodium nitrite, is taken off
Hydroacetic acid sodium, D-araboascorbic acid sodium, sweet fermented flour sauce, are added the clear water of 10 times of quality of above-mentioned dispensing, and big fire is cooked to pickling liquid
Product is initial 1/2, and cooled and filtered obtains pickling liquid；Separately take smoke solution spare, smoke solution is 2 with meat volume ratio:1；Smoke solution
It is to be reacted at 140 DEG C by thiamine, guaiacol, 2-amyl furan, alanine, L-cysteine, xylose, complex enzyme hydrolysis liquid
Brown liquid obtained when to pH being 7.0, the mass ratio of reactant is 1:1:1:0.5:0.2:0.3:0.6, smoke solution water
It is used after dilution, a concentration of 9.0% after dilution.
(6) it pickles, is air-dried：1. it is primary marinated, by cutlet one after pickling liquid, 1/4 smoke solution, 1/3 salt and tumbling
It is same to be put into vacuum tumbler, 50r/min work 60min, 4 DEG C of temperature, relative humidity 85%；After taking-up 0 DEG C placement 2h, 2. into
Row is marinated for the second time, and cutlet, 1/4 smoke solution, 1/3 salt are put into vacuum tumbler, 80r/min work 30min, temperature
15 DEG C, relative humidity 70%；3. 0 DEG C of placement 0.5h after taking-up carries out third time and pickles, by cutlet, 1/4 smoke solution, 1/3 salt
It is put into vacuum tumbler, 80r/min work 20min, 15 DEG C of temperature, relative humidity 50%, in 28 DEG C of placement wind after pickling
It is dry spare for 24 hours；
(7) four sections of sootiness：
1. preheating adjustment：The cutlet pickled is put into Fumigator, 48 DEG C of dry-bulb temperature is set, 37 DEG C of wet-bulb temperature is adjusted
Whole 10min；First stage preheating adjustment is controlled using warm wind and high relative humidity conditions, can be formed on the colder surface of product
Thin condensation layer, all cutlet complete uniform surface adjustment, and the moisture ladder in certain meat is provided for natural drying process
Degree, so that moisture quickly moves to surface.
2. spontaneously drying：70 DEG C of dry-bulb temperature is set, 40 DEG C of wet-bulb temperature closes Fumigator moisture control function at this time,
Cutlet natural humidity is controlled using the effect of fresh air in Fumigator or exhaust damper；Second stage, which spontaneously dries, reduces product surface
Hydrogenesis ensures that cutlet surface has desired moisture in smoking process, while improving water translocation rate, after control
The uniform smoking color of absorption, formation of the product for smog in continuous smoking process.
3. sootiness：Using liquid fumigation, liquid sootiness 10min, dry 15min, secondary liquid sootiness 10min；Wherein,
Smoke solution dosage is the 1/4 of total amount during liquid sootiness twice, and nebulisation time 3min, condensation time 7min, dry-bulb temperature are set
65 DEG C are set to, 50 DEG C of wet-bulb temperature；70 DEG C of dry-bulb temperature in drying process, 0 DEG C of wet-bulb temperature；To promote the shape of sootiness color
At.
4. high temperature fixation：Dry-bulb temperature is set as 90 DEG C immediately after sootiness, wet-bulb temperature is dried when being arranged with sootiness
It is identical in journey；To generate and stablize desired smoking color.
(8) cooling, packaging：After sootiness after product cooling, it is vacuum-packed to get finished product.
Embodiment 3
A kind of preparation method of air-dried wind sauced meat, by weight, raw material includes：
165 parts of pork
25 parts of salt
30 parts of sweet fermented flour sauce
4 parts of zanthoxylum powder
4 parts of pepper powder
6 parts of fennel seeds
It is 2.5 parts octagonal
13 parts of white granulated sugar
5 parts of sodium nitrite
4 parts of dehydroactic acid sodium
3 parts of D-araboascorbic acid sodium.
Preparation method includes the following steps：
(1) raw material selection：The pig streaky pork or hind shank of fresh, the pale red color of meat are selected, streaky pork lean to fat ratio is 1:3
~1:4, hind shank lean to fat ratio 1:4~1:5；
(2) it modifies, cut：By meat finishing, segmentation growth 16cm, the cutlet of wide 6cm, thickness 4cm are spare；
(3) it cleans：By the cutlet cold water wash of well cutting, oil slick, dirt are removed, is drained away the water；
(4) vacuum tumbling：Clean cutlet code is entered into progress vacuum tumbling, 30r/min tumblings in vacuum tumbler
90min, temperature setting is at 2 DEG C；
(5) pickling liquid is prepared：Zanthoxylum powder is prepared by formula, pepper powder, fennel seeds, illiciumverum, white granulated sugar, sodium nitrite, is taken off
Hydroacetic acid sodium, D-araboascorbic acid sodium, sweet fermented flour sauce, are added the clear water of 10 times of quality of above-mentioned dispensing, and big fire is cooked to pickling liquid
Product is initial 1/2, and cooled and filtered obtains pickling liquid；Separately take smoke solution spare, smoke solution is 2 with meat volume ratio:1；Smoke solution
It is to be reacted at 135 DEG C by thiamine, guaiacol, 2-amyl furan, alanine, L-cysteine, xylose, complex enzyme hydrolysis liquid
Brown liquid obtained when to pH being 7.0, the mass ratio of reactant is 1:1:1:0.5:0.2:0.3:0.6, smoke solution water
It is used after dilution, a concentration of 8.8% after dilution.
(6) it pickles, is air-dried：1. it is primary marinated, by cutlet one after pickling liquid, 1/4 smoke solution, 1/3 salt and tumbling
It is same to be put into vacuum tumbler, 50r/min work 60min, 4 DEG C of temperature, relative humidity 85%；After taking-up 0 DEG C placement 2h, 2. into
Row is marinated for the second time, and cutlet, 1/4 smoke solution, 1/3 salt are put into vacuum tumbler, 80r/min work 30min, temperature
15 DEG C, relative humidity 70%；3. 0 DEG C of placement 0.5h after taking-up carries out third time and pickles, by cutlet, 1/4 smoke solution, 1/3 salt
It is put into vacuum tumbler, 80r/min work 20min, 15 DEG C of temperature, relative humidity 50%, in 26 DEG C of placement wind after pickling
Dry 22h is spare；
(7) four sections of sootiness：
1. preheating adjustment：The cutlet pickled is put into Fumigator, 46 DEG C of dry-bulb temperature is set, 36 DEG C of wet-bulb temperature is adjusted
Whole 10min；First stage preheating adjustment is controlled using warm wind and high relative humidity conditions, can be formed on the colder surface of product
Thin condensation layer, all cutlet complete uniform surface adjustment, and the moisture ladder in certain meat is provided for natural drying process
Degree, so that moisture quickly moves to surface.
2. spontaneously drying：60 DEG C of dry-bulb temperature is set, 20 DEG C of wet-bulb temperature closes Fumigator moisture control function at this time,
Cutlet natural humidity is controlled using the effect of fresh air in Fumigator or exhaust damper；Second stage, which spontaneously dries, reduces product surface
Hydrogenesis ensures that cutlet surface has desired moisture in smoking process, while improving water translocation rate, after control
The uniform smoking color of absorption, formation of the product for smog in continuous smoking process.
3. sootiness：Using liquid fumigation, liquid sootiness 10min, dry 15min, secondary liquid sootiness 10min；Wherein,
Smoke solution dosage is the 1/4 of total amount during liquid sootiness twice, and nebulisation time 3min, condensation time 7min, dry-bulb temperature are set
55 DEG C are set to, 40 DEG C of wet-bulb temperature；65 DEG C of dry-bulb temperature in drying process, 0 DEG C of wet-bulb temperature；To promote the shape of sootiness color
At.Liquid fumigation is a kind of method that gas smoke curing food is substituted with liquid Fumigating flavor.
4. high temperature fixation：Dry-bulb temperature is set as 85 DEG C immediately after sootiness, wet-bulb temperature is dried when being arranged with sootiness
It is identical in journey；To generate and stablize desired smoking color.
(8) cooling, packaging：After sootiness after product cooling, it is vacuum-packed to get finished product.
The above-described embodiments merely illustrate the principles and effects of the present invention, and is not intended to limit the present invention.It is any ripe
The personage for knowing this technology can all carry out modifications and changes to above-described embodiment without violating the spirit and scope of the present invention.Cause
This, all those of ordinary skill in the art are completed without departing from the spirit and technical ideas disclosed in the present invention
All equivalent modifications or change, should by the present invention claim be covered.
Claims (4)
1. a kind of preparation method of air-dried wind sauced meat, which is characterized in that include the following steps：
(1) raw material selection：The pig streaky pork or hind shank of fresh, the pale red color of meat are selected, streaky pork lean to fat ratio is 1:3~1:
4, hind shank lean to fat ratio 1:4~1:5；
(2) it modifies, cut：By meat finishing, segmentation 15~18cm of growth, the cutlet of wide 5~7cm, 3~5cm of thickness are spare；
(3) it cleans：By the cutlet cold water wash of well cutting, oil slick, dirt are removed, is drained away the water；
(4) vacuum tumbling：Clean cutlet code is entered into progress vacuum tumbling in vacuum tumbler, 30r/min tumbling 90min, temperature
Degree is arranged at 0~3 DEG C；
(5) pickling liquid is prepared：Zanthoxylum powder, pepper powder, fennel seeds, illiciumverum, white granulated sugar, sodium nitrite, dehydrogenation second are prepared by formula
The clear water of 10 times of quality of above-mentioned dispensing is added in sour sodium, D-araboascorbic acid sodium, sweet fermented flour sauce, and big fire, which is cooked to pickling liquid volume, is
Initial 1/2, cooled and filtered obtains pickling liquid；Separately take smoke solution spare, smoke solution is 2 with meat volume ratio:1；
(6) it pickles, is air-dried：1. it is primary marinated, pickling liquid, 1/4 smoke solution, 1/3 salt are put together with cutlet after tumbling
Enter in vacuum tumbler, 50r/min work 60min, 4 DEG C of temperature, relative humidity 85%；0 DEG C of placement 2h, 2. carries out the after taking-up
It is secondary marinated, cutlet, 1/4 smoke solution, 1/3 salt are put into vacuum tumbler, 80r/min work 30min, temperature 15
DEG C, relative humidity 70%；3. 0 DEG C of placement 0.5h after taking-up carries out third time and pickles, cutlet, 1/4 smoke solution, 1/3 salt are put
Enter vacuum tumbler, 80r/min work 20min, 15 DEG C of temperature, relative humidity 50%, in 25~28 DEG C of placements after pickling
Air-dried 20~spare for 24 hours；
(7) four sections of sootiness：
1. preheating adjustment：The cutlet pickled is put into Fumigator, 45~48 DEG C of dry-bulb temperature, wet-bulb temperature 35~37 are set
DEG C, adjust 10min；
2. spontaneously drying：50~70 DEG C of dry-bulb temperature is set, and 0~40 DEG C of wet-bulb temperature closes Fumigator humid control work(at this time
Can, control cutlet natural humidity using the effect of fresh air in Fumigator or exhaust damper；
3. sootiness：Using liquid fumigation, liquid sootiness 10min, dry 15min, secondary liquid sootiness 10min；Wherein, twice
Smoke solution dosage is the 1/4 of total amount during liquid sootiness, and nebulisation time 3min, condensation time 7min, dry-bulb temperature are set as
48~65 DEG C, 30~50 DEG C of wet-bulb temperature；60~70 DEG C of dry-bulb temperature in drying process, 0 DEG C of wet-bulb temperature；
4. high temperature fixation：Dry-bulb temperature is set as 80~90 DEG C immediately after sootiness, wet-bulb temperature is dried when being arranged with sootiness
It is identical in journey；
(8) cooling, packaging：After sootiness after product cooling, it is vacuum-packed to get finished product.
2. a kind of preparation method of air-dried wind sauced meat according to claim 1, it is characterised in that：By weight, raw material
Including：
160~170 parts of pork
20~30 parts of salt
20~40 parts of sweet fermented flour sauce
3~5 parts of zanthoxylum powder
3~5 parts of pepper powder
3~8 parts of fennel seeds
It is 2~3 parts octagonal
10~15 parts of white granulated sugar
2~8 parts of sodium nitrite
2~6 parts of dehydroactic acid sodium
2~5 parts of D-araboascorbic acid sodium.
3. a kind of preparation method of air-dried wind sauced meat according to claim 1, it is characterised in that：Smoke solution is by thiamines
Element, guaiacol, 2-amyl furan, alanine, L-cysteine, xylose, complex enzyme hydrolysis liquid reacted at 130~140 DEG C to
The mass ratio of brown liquid obtained when pH is 7.0, reactant is 1:1:1:0.5:0.2:0.3:0.6, smoke solution water is dilute
It is used after releasing, a concentration of 8.5%~9.0% after dilution.
4. the air-dried wind sauced meat obtained according to claims 1 to 3 any one preparation method.
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| CN112790230A (en) * | 2021-01-05 | 2021-05-14 | 重庆市开州区开味九州农业开发有限公司 | Semi-automatic preserved meat production line and preserved meat preparation process |
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