CN108991410A - A kind of low salt preserved ham and preparation method thereof - Google Patents
A kind of low salt preserved ham and preparation method thereof Download PDFInfo
- Publication number
- CN108991410A CN108991410A CN201810705880.0A CN201810705880A CN108991410A CN 108991410 A CN108991410 A CN 108991410A CN 201810705880 A CN201810705880 A CN 201810705880A CN 108991410 A CN108991410 A CN 108991410A
- Authority
- CN
- China
- Prior art keywords
- embryo
- item
- low salt
- preserved ham
- pickled material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 150000003839 salts Chemical class 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims description 23
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 66
- 239000000463 material Substances 0.000 claims abstract description 53
- 150000001875 compounds Chemical class 0.000 claims abstract description 36
- 235000015277 pork Nutrition 0.000 claims abstract description 29
- 241001529742 Rosmarinus Species 0.000 claims abstract description 17
- 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 abstract description 14
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 14
- 239000011734 sodium Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 235000020097 white wine Nutrition 0.000 claims abstract description 11
- 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 abstract description 10
- 235000010350 erythorbic acid Nutrition 0.000 claims abstract description 10
- 239000010985 leather Substances 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract 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 abstract description 8
- 210000003141 lower extremity Anatomy 0.000 claims description 11
- 210000003205 muscle Anatomy 0.000 claims description 11
- 235000021110 pickles Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000009423 ventilation Methods 0.000 claims description 8
- 210000001165 lymph node Anatomy 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 230000007306 turnover Effects 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 238000009938 salting Methods 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 235000015241 bacon Nutrition 0.000 abstract description 27
- 235000013372 meat Nutrition 0.000 abstract description 22
- 235000019542 Cured Meats Nutrition 0.000 abstract description 5
- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 150000002978 peroxides Chemical class 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 14
- 239000012267 brine Substances 0.000 description 10
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 10
- 238000004140 cleaning Methods 0.000 description 8
- 230000008569 process Effects 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- -1 D- arabo-ascorbic acid compound Chemical class 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production methods of low salt preserved ham, embryo is beaten by the belt leather in preferred pig back leg, the pork rump meat with show condition and compound pickled material, marinated, baking obtains low salt preserved ham, wherein, the weight ratio of embryo item and compound pickled material is 100:5 ~ 12, and pickled material is made of salt, white wine, white sugar, monosodium glutamate, D-araboascorbic acid sodium, rosemary, spice.The rosemary that the present invention uses has strong antioxidant action, changes the method that traditional high content of salt saves the bacon that salts down；Processed resulting bacon low salinity, unique flavor are in good taste.After low salt preserved ham produced by the invention is stored at room temperature 180 days, salt content and peroxide value are far below national regulations limit value, provide health, delicious cured meat product for people.
Description
Technical field
The present invention relates to bacon to process preparation technical field, more particularly, to a kind of production method of low salt preserved ham.
Background technique
Bacon refers to using fresh (jelly) livestock meat as raw material, and auxiliary material is added, and is processed into through marinated, sunning, drying or sootiness
Bacon or cured meat product, because its mostly lunar calendar twelfth month process, it is therefore named " bacon ".Bacon is south China winter long-term storage
Marinated meat product, unique flavor is cured aromatic strongly fragrant, and bright in colour, the shelf-life is longer, and the shelf life of some products is up to 8~12
Month, therefore the deep welcome by the majority of consumers for a long time.
Traditional bacon often produces preparation to extend the preservation time.It is no refrigeration and packing technique past,
A large amount of salt are added in process and reduce the water content of product, are the requisite measures for extending meat preservation term.Use salt
The marinated growth and breeding that can not only inhibit microorganism in meat products, while it is putrid and deteriorated to prevent meat products.Therefore China
Traditional universal salt content of cured meat product is very high and dry, hard, and between 8%~12%, this is not only offseted the content of general salt
The person's of expense health is unfavorable, and limits the consumption pattern and consumption of product.
Modern medicine study shows that long-term excessive intake salt will lead to the cardiovascular diseases such as hypertension, and aggravates kidney
Burden.In recent years, China's Hypertension incidence is gradually increasing, studies have shown that in Cantonese's daily life salt intake
It is lower, therefore their Hypertension incidence is only 3.5%；Higher northerner, Hypertension incidence are taken in for salinity
But obviously increase.In today that people's health consciousness generally improves, this undoubtedly will affect consumer to the traditional salted and cured meat system in China
The desire to buy and wants of product, reduce its market competitiveness.Therefore, the additive amount for reducing salt in traditional bacon will become future
Develop the emphasis of traditional bacon.
Although also have in existing bacon technology of preparing reduce salt content bacon, the bacon of lower salt content often preservation when
Between it is short, the meat in preserving process inside meat is perishable and is not easy to be found.Meanwhile it is low better than salt content, often meat is tasty
It is not thorough, mouthfeel and meat are unstable.
Summary of the invention
The purpose of the present invention is overcoming the shortcomings of existing bacon technology for producing, when a kind of low salt content, storage are provided
Between long, the preferable low salt preserved ham of flavor and taste.
Another object of the present invention is to provide a kind of processing method of low salt preserved ham.The present invention also provides a kind of days
So, the use of safe and efficient antioxidant rosemary.
The purpose of the present invention is achieved by the following technical programs:
The embryo item and compound pickled material that a kind of low salt preserved ham provided by the invention is broken by pork hind leg muscle are prepared, described
Pork hind leg muscle is belt leather, the pork rump meat with show condition；The weight ratio of the embryo item and compound pickled material is 100:5~12.
Further, each component mass fraction of the compound pickled material be 2.0~3.5kg of salt, white wine 1.0~
2.5kg, 1.0~3.0kg of white sugar, 0.4~0.8kg of monosodium glutamate, 0.1~0.3kg of D-araboascorbic acid sodium, rosemary 0.4~
1.2kg, 0.1~0.3kg of spice.
Pork rump is the closely leg of pork, upwards the position of a little, and meat is slightly tender, neither too hard, nor too soft, and fiber is slightly thick.The lean meat of pork rump
Compare concentration, therefore likes by everybody.Often edible rear pork rump meat, can provide good protein and required rouge for human body
Fat acid.Ferroheme (Organic Iron) and the cysteine for promoting iron to absorb can also be provided simultaneously, hypoferric anemia can be improved.
Preferably, each component mass fraction of the compound pickled material be salt 2.5kg, white wine 1.5kg, white sugar 1.5kg,
Monosodium glutamate 0.6kg, D-araboascorbic acid sodium 0.2kg, rosemary 0.7kg, spice 0.2kg.
Compound pickled material in the present invention is by weighing the D-araboascorbic acid sodium and two kinds of antioxygens of rosemary of optimum proportioning
It is melted into part, synergistic effect can not only promote bacon mouthfeel, can also increase shelf life of products.
A kind of preparation method of low salt preserved ham specifically includes the following steps:
S1. sorting, beat embryo: pretreatment of raw material, choose show condition thickness less than 2.5cm belt leather hind shank pork rump as embryo
Material, breaks into embryo item.
S2. it is pungent that salt, white wine, white sugar, monosodium glutamate, D-araboascorbic acid sodium, rosemary, perfume compound pickled material preparation: are weighed
Material is uniformly mixed according to a ratio to get compound pickled material.
S3. pickle: compound pickled material prepared by step S2 is uniformly clipped on embryo item obtained by step S1, then embryo item is added
Enter to put into tumbler, while tumbling in tumbler be added in remaining compound pickled material, embryo item is folded and is put into marinated cylinder in fact,
It pickles under cryogenic, periodically turns over cylinder；
S4. it toasts: embryo item of the step S3 after marinated being cleaned with warm saline, upper thick stick drains, and first carries out under ventilation condition
Enter the baking of the first warm area, be gradually heated to the baking of the second warm area, constant temperature toasts to get low salt preserved ham.
The compound pickled material moisture that the present invention is modulated is few, higher compared to liquid pickled material concentration, therefore added salt
It is point less, but the pork quality being pickled out is more flexible compared to meat more consolidation, the mouthfeel that liquid cure soaks out, and is not easy
Breed bacterium.While it can further promote suction of the meat to high concentration cure by modes such as manual erasing, rolling, folded real stackings
It receives.
Further, the method for pretreatment of raw material described in the step S1 is to choose qualified pork hind leg muscle, is rejected residual
After staying pig hair, bloodstain and lymph node, clear water is cleaned up, and drains.
Further, show condition described in step S1 is with a thickness of 0.5~2.5cm, and embryo item is with a thickness of 3~4cm.
By choosing the pork rump meat of suitable show condition thickness, bacon delicate mouthfeel, non-greasy on the one hand can be ensured, on the other hand
It can ensure that bacon hardness is moderate, color is good.Thickness is moderate, uniform embryo item can not only promote the absorption of cure, avoids part
Salt content is excessively high, and can also making meat, inside and outside meat variation synchronizes in baking, ensures the homogeneity of meat taste and quality.
Further, the weight ratio of embryo item described in step S2 and compound pickled material is 100:5~12.
Further, tumbler revolving speed described in step S3 is 8~12r/min, and tumbling time is 6~8min.
Suitable rolling speed can not only promote the absorption of cure, moreover it is possible to effectively avoid cure local accumulation.
Further, cryogenic temperature described in step S3 is 0~12 DEG C, and salting period is 60~84h, every 20~36h
It is primary to turn over cylinder.
Preferably, cryogenic temperature described in step S3 is 4~10 DEG C, and salting period is 70~75h, every turning over cylinder one for 24 hours
It is secondary.
Further, thermohaline water concentration described in step S4 is 0.1~2%, and temperature is 35~42 DEG C.
Preferably, thermohaline water concentration described in step S4 is 1%, and temperature is 40 DEG C.
Embryo item of the present invention using warm light salt brine punching cleaning after marinated, is on the one hand conducive to rinse, dissolves embryo surface
Oil slick, light salt brine itself has the function of cleaning and sterilization, and on the other hand, light salt brine can also dilute butcher's meat surface and not be completely dissolved
Salinity, reduce bacon salt content.
Further, the first warm area temperature described in step S4 is 45~52 DEG C, and the first warm area baking time is 2~3h；
Second warm area temperature is 55~60 DEG C, and the second warm area baking time is 8~10h.
Preferably, the first warm area temperature described in step S4 is 50 DEG C, and the first warm area baking time is 2~3h；Second temperature
Area's temperature is 58 DEG C, and the second warm area baking time is 9h.
Point gradient increased temperature carry out baking can according to the uniform dehydration of product humidity condition, prevent part or surface layer dehydration it is excessive and
Influence the stability of product mouthfeel and quality.
Further, thermostat temperature described in step S4 is 52~55 DEG C, in step S4 whole baking time need 50 altogether~
58h。
Preferably, thermostat temperature described in step S4 is 54 DEG C, and whole baking time needs 56h altogether in step S4.
Compared with prior art, beneficial effects of the present invention are as follows:
The pork rump meat that the present invention is suitable for by selected show condition is made the uniform embryo item of thickness, that is, has ensured meat as raw material
The nutritional need of product, while good mouthfeel, color can be ensured again.Uniform embryo item is not only advantageous to cure uniform absorption,
Prevent local salt content excessively high or part do not immerse salinity and addle it is rotten, but also can ensure batch production bacon mouthfeel,
Color, stable product quality.
It is cleaned using less salt low-temperature salting, and with 40 DEG C or so of 1% light salt brine, is on the one hand conducive to rinse, dissolves meat
The oil slick of embryo surface keeps product clearly beautiful, on the other hand facilitates the desalination of embryo item in cleaning, and the salt for reducing meat products contains
Amount.
On the one hand it is distinctive can to increase product using D-araboascorbic acid sodium and two kinds of anti-oxidant compositions of rosemary by the present invention
Fragrance, the bacon product shelf-life that on the other hand can be salted down with effective solution less salt short defect, the effective shelf-life for increasing product；
The present invention by the hot-air rapid evaporation of flowing, is taken away in embryo item by toasting under ventilation condition
Moisture is worked along both lines by baking, the effect of salted and antioxidant multiple-anticorrosion, so that low salt preserved ham produced by the invention exists
After room temperature preservation 180 days, salt content and peroxide value are far below national regulations limit value, provide for people healthy, deliciousness cured
Meat products.
And present invention process is simple, and mild condition, environmentally protective, processing step is accurately easily-controllable, the product matter prepared
Amount is stablized, and in good taste, color is good, is suitble to large-scale production.
Specific embodiment
It is explained further and illustrates below with reference to embodiment, but specific embodiment does not have any type of limit to the present invention
It is fixed.Unless otherwise specified, method and apparatus used in embodiment is conventional method in that art and equipment, raw materials used is normal
Advise marketable material.
Embodiment 1
The preparation method of low salt preserved ham in the present embodiment specifically includes the following steps:
S1. sorting, beat embryo: choose qualified pork hind leg muscle, after rejecting residual pig hair, bloodstain and lymph node, clear water cleaning
Completely, it drains.The pork rump of the belt leather hind shank of show condition thickness 1cm or so is chosen as embryo material, breaks into the embryo item of 3cm thickness.
S2. salt 2kg, white wine 1kg, white sugar 1kg, monosodium glutamate 0.4kg, D- arabo-ascorbic acid compound pickled material preparation: are weighed
Sodium 0.1kg, rosemary 1.2kg, spice 0.3kg are uniformly mixed according to a ratio to get compound pickled material.
S3. pickle: the compound pickled material for taking 6kg step S2 to prepare uniformly is clipped on embryo item obtained by 100kg step S1, then
Embryo item is added in investment tumbler, while tumbling 6min in tumbler, tumbler revolving speed is added in remaining compound pickled material
For 8r/min, embryo item is folded and is put into marinated cylinder in fact, pickled 72 hours at 4 DEG C, it is primary to turn over cylinder within every 24 hours.
S4. it toasting: the embryo item light salt brine that 40 DEG C of concentration is 1% of the step S3 after marinated is rinsed, upper thick stick drains,
It first carries out toasting 2h under the conditions of 50 DEG C of the first warm area under ventilation condition, is gradually heated to toast under the conditions of 58 DEG C of the second warm area
9h, then constant temperature toasts 42h to get low salt preserved ham under the conditions of 54 DEG C.
Embodiment 2
The preparation method of low salt preserved ham in the present embodiment specifically includes the following steps:
S1. sorting, beat embryo: choose qualified pork hind leg muscle, after rejecting residual pig hair, bloodstain and lymph node, clear water cleaning
Completely, it drains.The pork rump of the belt leather hind shank of show condition thickness 2cm or so is chosen as embryo material, breaks into the embryo item of 4cm thickness.
S2. it is different anti-that salt 3.5kg, white wine 2.5kg, white sugar 3.0kg, monosodium glutamate 0.6kg, D- compound pickled material preparation: are weighed
Bad hematic acid sodium 0.3kg, rosemary 0.4kg, spice 0.2kg are uniformly mixed according to a ratio to get compound pickled material.
S3. pickle: the compound pickled material for taking 12kg step S2 to prepare uniformly is clipped on embryo item obtained by 100kg step S1,
Embryo item is added in investment tumbler again, while remaining compound pickled material being added in tumbler, tumbler revolving speed is 9r/
Embryo item is folded and is put into marinated cylinder in fact by min, tumbling 7min, pickles 72 hours at 5 DEG C, it is primary to turn over cylinder within every 24 hours.
S4. it toasting: the embryo item light salt brine that 40 DEG C of concentration is 1% of the step S3 after marinated is rinsed, upper thick stick drains,
It first carries out toasting 2h under the conditions of 45 DEG C of the first warm area under ventilation condition, is gradually heated to toast under the conditions of 55 DEG C of the second warm area
8h, then constant temperature toasts 40h to get low salt preserved ham under the conditions of 52 DEG C.
Embodiment 3
The preparation method of low salt preserved ham in the present embodiment specifically includes the following steps:
S1. sorting, beat embryo: choose qualified pork hind leg muscle, after rejecting residual pig hair, bloodstain and lymph node, clear water cleaning
Completely, it drains.The pork rump of the belt leather hind shank of show condition thickness 1cm or so is chosen as embryo material, breaks into the embryo item of 3cm thickness.
S2. salt 2kg, white wine 1kg, white sugar 1kg, monosodium glutamate 0.4kg, D- arabo-ascorbic acid compound pickled material preparation: are weighed
Sodium 0.1kg, rosemary 0.4kg, spice 0.1kg are uniformly mixed according to a ratio to get compound pickled material.
S3. pickle: the compound pickled material for taking 5kg step S2 to prepare uniformly is clipped on embryo item obtained by 100kg step S1, then
Embryo item is added in investment tumbler, while remaining compound pickled material being added in tumbler, tumbler revolving speed is 10r/
Embryo item is folded and is put into marinated cylinder in fact by min, tumbling 8min, pickles 84 hours under the conditions of 6 DEG C, it is primary to turn over cylinder within every 21 hours.
S4. it toasting: the embryo item light salt brine that 40 DEG C of concentration is 1% of the step S3 after marinated is rinsed, upper thick stick drains,
It first carries out toasting 3h under the conditions of 45 DEG C of the first warm area under ventilation condition, is gradually heated to toast under the conditions of 55 DEG C of the second warm area
10h, then constant temperature toasts 45h to get low salt preserved ham under the conditions of 52 DEG C.
Embodiment 4
The preparation method of low salt preserved ham in the present embodiment specifically includes the following steps:
S1. sorting, beat embryo: choose qualified pork hind leg muscle, after rejecting residual pig hair, bloodstain and lymph node, clear water cleaning
Completely, it drains.The pork rump of the belt leather hind shank of show condition thickness 1.5cm or so is chosen as embryo material, breaks into the embryo item of 4cm thickness.
S2. it is different anti-that salt 2.5kg, white wine 1.5kg, white sugar 1.5kg, monosodium glutamate 0.6kg, D- compound pickled material preparation: are weighed
Bad hematic acid sodium 0.2kg, rosemary 0.7kg, spice 0.2kg are uniformly mixed according to a ratio to get compound pickled material.
S3. pickle: the compound pickled material for taking 8kg step S2 to prepare uniformly is clipped on embryo item obtained by 100kg step S1, then
Embryo item is added in investment tumbler, while remaining compound pickled material being added in tumbler, tumbling 7min, tumbler revolving speed
For 11r/min, embryo item is folded and is put into marinated cylinder in fact, pickled 72 hours under the conditions of 8 DEG C, it is primary to turn over cylinder within every 24 hours.
S4. it toasting: the embryo item light salt brine that 40 DEG C of concentration is 1% of the step S3 after marinated is rinsed, upper thick stick drains,
It first carries out toasting 2h under the conditions of 50 DEG C of the first warm area under ventilation condition, is gradually heated to toast under the conditions of 58 DEG C of the second warm area
9h, then constant temperature toasts 45h to get low salt preserved ham under the conditions of 54 DEG C.
Embodiment 5
The preparation method of low salt preserved ham in the present embodiment specifically includes the following steps:
S1. sorting, beat embryo: choose qualified pork hind leg muscle, after rejecting residual pig hair, bloodstain and lymph node, clear water cleaning
Completely, it drains.The pork rump of the belt leather hind shank of show condition thickness 2cm or so is chosen as embryo material, breaks into the embryo item of 4cm thickness.
S2. it is different anti-bad that salt 3.5kg, white wine 2.5kg, white sugar 3kg, monosodium glutamate 0.8kg, D- compound pickled material preparation: are weighed
Hematic acid sodium 0.3kg, rosemary 1.2kg, spice 0.3kg are uniformly mixed according to a ratio to get compound pickled material.
S3. pickle: the compound pickled material for taking 12kg step S2 to prepare uniformly is clipped on embryo item obtained by 100kg step S1,
Embryo item is added in investment tumbler again, while tumbling 7min in tumbler is added in remaining compound pickled material, tumbler turns
Speed is 12r/min, and embryo item is folded and is put into marinated cylinder in fact, pickles 60 hours under the conditions of 10 DEG C, it is primary to turn over cylinder within every 20 hours.
S4. it toasting: the embryo item light salt brine that 40 DEG C of concentration is 1% of the step S3 after marinated is rinsed, upper thick stick drains,
It first carries out toasting 2h under the conditions of 52 DEG C of the first warm area under ventilation condition, is gradually heated to toast under the conditions of 60 DEG C of the second warm area
8h, then constant temperature toasts 40h to get low salt preserved ham under the conditions of 55 DEG C.
Comparative example 1
The preparation method of comparative example 1 is same as Example 4, and difference is, common pork hind leg muscle is selected to replace in step S1
Pork rump meat, and show condition is with a thickness of 2.8cm.
Comparative example 2
The preparation method of comparative example 2 is same as Example 4, and difference is, without addition rosemary in step S2, D- is different anti-
Bad hematic acid sodium 1kg.
Comparative example 3
The preparation method of comparative example 3 is same as Example 4, and difference is, rosemary 0.1kg used, D- are different in step S2
Sodium ascorbate 0.9kg.
Comparative example 4
The preparation method of comparative example 4 is same as Example 4, and difference is, unused tumbler rolling is soft in step S3, wipes
It is directly folded after compound pickled material to be put into marinated cylinder in fact.
Comparative example 5
The preparation method of comparative example 5 is same as Example 4, and difference is, the light salt brine used in step S4 is temperature
35 DEG C, the warm saline that concentration is 3%.
Comparative example 6
The preparation method of comparative example 6 is same as Example 4, and difference is, baking condition is in enclosed baking oven.
The personnel for specializing in food research and development by 20 estimate, to cured obtained by above embodiments and comparative example
Meat carries out mouthfeel, color, flavor, structure detection, gives a mark according to 100 points of systems.Table 1 is bacon organoleptic quality standards of grading,
Table 2 is bacon results of sensory evaluation obtained by each embodiment and comparative example.Meanwhile the salt of bacon difference storage time section is contained
Amount, peroxide value are detected, and are detected by the prescriptive procedure of national standard GB/T5009.227, GB/T12457, and table 3 is difference
Salt content and peroxide value contained by storage time section bacon.
1 bacon organoleptic quality standards of grading of table
2 bacon results of sensory evaluation of table
Content of nitrite detection contained by the different storage time section bacon of table 3
The above description is only a preferred embodiment of the present invention, is not intended to restrict the invention, for those skilled in the art
For member, the invention may be variously modified and varied.All within the spirits and principles of the present invention, it is made it is any modification,
Equivalent replacement, improvement etc. should be included within scope of the invention.
Claims (10)
1. a kind of low salt preserved ham, it is characterised in that: the embryo item and compound pickled material broken by pork hind leg muscle is prepared, the pig
Hind shank is belt leather, the pork rump with show condition；The weight ratio of the embryo item and compound pickled material is 100:5 ~ 12.
2. low salt preserved ham according to claim 1, it is characterised in that: each component mass fraction of the compound pickled material is
2.0 ~ 3.5kg of salt, 1.0 ~ 2.5kg of white wine, 1.0 ~ 3.0kg of white sugar, 0.4 ~ 0.8kg of monosodium glutamate, D-araboascorbic acid sodium 0.1 ~
0.3kg, 0.4 ~ 1.2kg of rosemary, 0.1 ~ 0.3kg of spice.
3. a kind of production method of low salt preserved ham as described in claim 1, it is characterised in that: method includes the following steps:
S1. sorting, beat embryo: pretreatment of raw material chooses the pork rump of belt leather hind shank of the show condition thickness less than 2.5cm as embryo material,
Break into embryo item；
S2. compound pickled material preparation: weigh salt, white wine, white sugar, monosodium glutamate, D-araboascorbic acid sodium, rosemary, spice by
Proportion is uniformly mixed to get compound pickled material；
S3. pickle: compound pickled material prepared by step S2 is uniformly clipped on embryo item obtained by step S1, then embryo item is added and is thrown
Enter in tumbler, while tumbling in tumbler is added in remaining compound pickled material, embryo item is folded and is put into marinated cylinder in fact, low
It is pickled under the conditions of temperature, periodically turns over cylinder；
S4. it toasts: embryo item of the step S3 after marinated is cleaned with warm saline, upper thick stick drains, and is first carried out under ventilation condition into the
The baking of one warm area, is gradually heated to the baking of the second warm area, and constant temperature toasts to get low salt preserved ham.
4. the production method of low salt preserved ham according to claim 3, it is characterised in that: pretreatment of raw material described in step S1
Method be to choose qualified pork hind leg muscle, after rejecting residual pig hair, bloodstain and lymph node, clear water is cleaned up.
5. the production method of low salt preserved ham according to claim 3, it is characterised in that: show condition described in step S1 with a thickness of
0.5 ~ 2.5cm, embryo item is with a thickness of 3 ~ 4cm.
6. the production method of low salt preserved ham according to claim 3, it is characterised in that: tumbler revolving speed described in step S3
For 8 ~ 12r/min, tumbling time is 6 ~ 8min.
7. the production method of low salt preserved ham according to claim 3, it is characterised in that: cryogenic temperature described in step S3 is
0 ~ 12 DEG C, salting period is 60 ~ 84h, and it is primary to turn over cylinder every 20 ~ 36h.
8. a kind of production method of low salt preserved ham according to claim 3, it is characterised in that: warm saline described in step S4
Concentration is 0.1 ~ 2%, and temperature is 35 ~ 42 DEG C.
9. the production method of low salt preserved ham according to claim 3, it is characterised in that: the first warm area temperature described in step S4
Degree is 45 ~ 52 DEG C, and the first warm area baking time is 2 ~ 3h；Second warm area temperature be 55 ~ 60 DEG C, the second warm area baking time be 8 ~
10h。
10. the production method of low salt preserved ham according to claim 3, it is characterised in that: thermostat temperature described in step S4
It is 52 ~ 55 DEG C, whole baking time needs 50 ~ 58h altogether in step S4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810705880.0A CN108991410A (en) | 2018-06-29 | 2018-06-29 | A kind of low salt preserved ham and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810705880.0A CN108991410A (en) | 2018-06-29 | 2018-06-29 | A kind of low salt preserved ham and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108991410A true CN108991410A (en) | 2018-12-14 |
Family
ID=64602084
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810705880.0A Pending CN108991410A (en) | 2018-06-29 | 2018-06-29 | A kind of low salt preserved ham and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108991410A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170635A (en) * | 2018-10-30 | 2019-01-11 | 张家界老八区农产品开发有限公司 | A kind of preparation method of low salt preserved ham |
| CN112655911A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | Low-salt preserved meat and preparation method thereof |
| CN114431424A (en) * | 2022-03-10 | 2022-05-06 | 临夏回香斋食品有限责任公司 | Low-temperature salt-reducing processing technology for deep processing of meat products |
Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822386A (en) * | 2010-04-26 | 2010-09-08 | 浙江青莲食品有限公司 | Method for processing low-salt air-dried golden pork knuckles |
| CN102726749A (en) * | 2012-06-26 | 2012-10-17 | 广西名香园食品有限公司 | Guangdong style cured meat and production process thereof |
| CN103082310A (en) * | 2013-03-01 | 2013-05-08 | 唐人神集团股份有限公司 | Flavored pork and preparation method thereof |
| CN103750389A (en) * | 2014-01-09 | 2014-04-30 | 贵州大学 | Rapid salting method of low-salt salted pork |
| CN104222256A (en) * | 2014-08-26 | 2014-12-24 | 陕西盛迈石油有限公司 | Antioxidant compound of low-salt and low-nitre preserved meat and low-salt and low-nitre preserved meat |
| CN104223129A (en) * | 2013-12-13 | 2014-12-24 | 陶成 | Processing method of featured preserved meat |
| CN104719931A (en) * | 2015-02-13 | 2015-06-24 | 广西平南县三桂食品有限公司 | Preparation method of cured meat |
| CN104824687A (en) * | 2015-04-17 | 2015-08-12 | 荆楚理工学院 | Preparation method for low-salt preserved meat |
| CN105614725A (en) * | 2016-01-27 | 2016-06-01 | 杨永 | Preparation method of dried rosemary leaf processed preserved meat and preserved fish |
| CN106235042A (en) * | 2016-08-26 | 2016-12-21 | 宣汉县兴旺食品有限公司 | A kind of method for salting of low temperature low salt glacier taste bacon |
| CN106418242A (en) * | 2016-09-22 | 2017-02-22 | 新邵县兴枫雅种养专业合作社 | Manufacture method of preserved meat |
| CN107125606A (en) * | 2017-05-26 | 2017-09-05 | 金明香 | A kind of preparation method of bacon |
| CN107373436A (en) * | 2017-09-17 | 2017-11-24 | 卓小玲 | A kind of preparation method of bacon |
| CN108185313A (en) * | 2018-01-14 | 2018-06-22 | 浙江省农业科学院 | Natural anti-oxidation composite pickling agent and its preparation method and application |
-
2018
- 2018-06-29 CN CN201810705880.0A patent/CN108991410A/en active Pending
Patent Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822386A (en) * | 2010-04-26 | 2010-09-08 | 浙江青莲食品有限公司 | Method for processing low-salt air-dried golden pork knuckles |
| CN102726749A (en) * | 2012-06-26 | 2012-10-17 | 广西名香园食品有限公司 | Guangdong style cured meat and production process thereof |
| CN103082310A (en) * | 2013-03-01 | 2013-05-08 | 唐人神集团股份有限公司 | Flavored pork and preparation method thereof |
| CN104223129A (en) * | 2013-12-13 | 2014-12-24 | 陶成 | Processing method of featured preserved meat |
| CN103750389A (en) * | 2014-01-09 | 2014-04-30 | 贵州大学 | Rapid salting method of low-salt salted pork |
| CN104222256A (en) * | 2014-08-26 | 2014-12-24 | 陕西盛迈石油有限公司 | Antioxidant compound of low-salt and low-nitre preserved meat and low-salt and low-nitre preserved meat |
| CN104719931A (en) * | 2015-02-13 | 2015-06-24 | 广西平南县三桂食品有限公司 | Preparation method of cured meat |
| CN104824687A (en) * | 2015-04-17 | 2015-08-12 | 荆楚理工学院 | Preparation method for low-salt preserved meat |
| CN105614725A (en) * | 2016-01-27 | 2016-06-01 | 杨永 | Preparation method of dried rosemary leaf processed preserved meat and preserved fish |
| CN106235042A (en) * | 2016-08-26 | 2016-12-21 | 宣汉县兴旺食品有限公司 | A kind of method for salting of low temperature low salt glacier taste bacon |
| CN106418242A (en) * | 2016-09-22 | 2017-02-22 | 新邵县兴枫雅种养专业合作社 | Manufacture method of preserved meat |
| CN107125606A (en) * | 2017-05-26 | 2017-09-05 | 金明香 | A kind of preparation method of bacon |
| CN107373436A (en) * | 2017-09-17 | 2017-11-24 | 卓小玲 | A kind of preparation method of bacon |
| CN108185313A (en) * | 2018-01-14 | 2018-06-22 | 浙江省农业科学院 | Natural anti-oxidation composite pickling agent and its preparation method and application |
Non-Patent Citations (1)
| Title |
|---|
| 冯彩平，等: "低盐低硝腊肉复合抗氧化剂最佳配方的研究", 《中国食品添加剂》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170635A (en) * | 2018-10-30 | 2019-01-11 | 张家界老八区农产品开发有限公司 | A kind of preparation method of low salt preserved ham |
| CN112655911A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | Low-salt preserved meat and preparation method thereof |
| CN114431424A (en) * | 2022-03-10 | 2022-05-06 | 临夏回香斋食品有限责任公司 | Low-temperature salt-reducing processing technology for deep processing of meat products |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102100367B (en) | Preparation method of bacon | |
| CN103238854B (en) | Production method of air-dried yak meat | |
| CN103504322B (en) | The preparation method that Saute beef with cayenne pepper is dry | |
| CN105455021B (en) | Flavor sausage and preparation method thereof | |
| CN105360992A (en) | Plant ash-preserved salted duck egg and manufacturing method thereof | |
| CN108991410A (en) | A kind of low salt preserved ham and preparation method thereof | |
| CN104172264A (en) | Spiced pork preparing method | |
| CN105361014A (en) | Solid-state fermentation pickled fishes and preparation method thereof | |
| CN104719972A (en) | Method for processing half-dried sea bass conditioning food | |
| CN108936398A (en) | A kind of method for salting shortening duck's egg salting period Salted duck egg | |
| CN107927622A (en) | A kind of river Puffer dried fish and preparation method thereof | |
| CN110786469A (en) | Processing method of preserved meat product | |
| CN104187810A (en) | Processing method of goose meat | |
| CN102100248B (en) | Processing method of half-dry fish slices | |
| CN107114459A (en) | A kind of cold smoking bacon and preparation method thereof | |
| CN104146277B (en) | A kind of meat Tender agent | |
| CN106616491A (en) | Preparation method of low-salt nutritive preserved meat | |
| CN109480218A (en) | A kind of preparation method of instant seasoning ice fish | |
| KR20040081687A (en) | manufacturing method of salted fish | |
| CN106923247A (en) | A kind of instant swimming crab and process technology | |
| KR100476419B1 (en) | Paprica kimchi and method for manufacturing thereof | |
| KR102043619B1 (en) | Processing method of salted fish | |
| Obuz et al. | Turkish Pastirma: a dry-cured beef product | |
| JPH06253733A (en) | Saltless fermented pickle | |
| Dhanapal et al. | Processing chank meat (Xancus pyrum) into pickles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181214 |