CN109156739A - A kind of shortening bacon and preparation method thereof - Google Patents
A kind of shortening bacon and preparation method thereof Download PDFInfo
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- CN109156739A CN109156739A CN201810922562.XA CN201810922562A CN109156739A CN 109156739 A CN109156739 A CN 109156739A CN 201810922562 A CN201810922562 A CN 201810922562A CN 109156739 A CN109156739 A CN 109156739A
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- Prior art keywords
- shortening
- bacon
- marinated
- streaky pork
- meat
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- 238000004904 shortening Methods 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title abstract description 4
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- 239000004615 ingredient Substances 0.000 claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 claims abstract description 41
- NEHNMFOYXAPHSD-UHFFFAOYSA-N citronellal Chemical compound O=CCC(C)CCC=C(C)C NEHNMFOYXAPHSD-UHFFFAOYSA-N 0.000 claims abstract description 18
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/045—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Abstract
The invention discloses a kind of shortening bacons and preparation method thereof, the raw material of the shortening bacon is pork, its making step is as follows: the raw meat after examination is thawed, and pick well cutting, the marinated ingredient containing azone and citronellal is reused to be pickled, and carry out inverted engine in due course during marinated, after the completion of marinated, the cutlet pickled is cleaned, carry out shortening again up to shortening bacon, finally carry out again cooling, vacuum seal, product inspection, outer packing, storage technique.The made shortening bacon bright in color of the present invention is bright-coloured, and bacon is fresh fragrant delicate, and fat but not greasy, juice is full, and the human body is full, high resilience, and is not added with nitrite, can lipid peroxidation inhibition, can inhibit bacterial growth, can enjoy at any time, it is easy to carry；Its production method cooking loss rate is low, and yield is high, and Edible qualified is high, high production efficiency, and finished product is safe and healthy, easy long-term storage.
Description
Technical field
The present invention relates to food processing fields, more particularly, to a kind of shortening bacon and preparation method thereof.
Technical background
Pork also known as globefish meat are the meat of one of major livestocks, porcine animals domestic pig.Pork sweet-salty is flat, containing abundant
Protein and the ingredients such as fat, carbohydrate, calcium, iron, phosphorus, be the main non-staple food of daily life, there is qi-restoratives salubrity,
Nourishing Yin and moistening dryness, riching and moisturizing skim effect.All weak after illness, the postpartum deficiency of blood, lean yellow face person, can all apply to use of nutritious tonifying it
Product.Pork is one of animal food important on people's dining table.Because pork fiber is more soft, connective tissue is less, flesh
Contain more intramuscular fat in meat tissue, therefore, meat flavour is especially delicious after cooking processing.
Bacon, China are often referred to cured meat, are called stain meat, salt meat, butcher's meat, local meat, are with pork through salt and other
The raw meat product that smoked dehydration procedure is process is not added in pickling spices, need to be through hot-working when edible.Bacon is popular food
Product, due to delicious and tasty, and energy long-term preservation, except the elderly avoids eating, outside gastric duodenal ulcer patient fasts, generally per capita
It is edible therefore very popular.There is production in many places in China, and traditionally the bacon of Zhejiang Province of China production claims
" southern meat ", the bacon that is produced from Jiangsu Province North Jiangsu Area claim " northern meat ".Bacon has its unique flavor compared to common pork again, and
Phosphorus, potassium, sodium content in bacon is abundant, also containing fat, protein etc., there is appetizing dispelling cold and help digestion and other effects.
Ripening process refers to the food green compact of preparatory processing, with various heating means, become color, perfume (or spice),
The all good cooked process of taste, shape.Ripening process is usually that Yi Shui, oil, vapor, air, metal etc. are medium, passes through biography
Lead, convection current, radiation heat transfer type cure food.It is cooked to pass through maturation process, it can effectively kill bacteria disinfection, have and be easy to
It saves, convenient advantage, and likes by consumer.
In recent years, the yield of China's bacon product is big, with China's expanding economy, the improvement of people's living standards and disappears
Take the change of idea, the demand of pork is also well received by consumers in increased trend, pork product year by year, town and country market
Consumption figure also increasingly increase, but its industrialization degree and commercialized degree are lower, and the production and consumption for increasing bacon food is more
Sample improves bacon quality, production safety, health, green, quick, instant, delicious bacon food, matter of improving the people's livelihood
Amount is one of emphasis of industry development.
Summary of the invention
That one of the objects of the present invention is to provide a kind of bright in color is bright-coloured, juice is full, the human body is full, high resilience,
Be not added with nitrite, can lipid peroxidation inhibition, can inhibit the shortening bacon of bacterial growth.
The second object of the present invention be to provide a kind of cooking loss rate is low, yield is high, Edible qualified is high, high production efficiency,
The production method of the shortening bacon of safe and healthy, the easy long-term storage of finished product.
The present invention in background technique aiming at the problem that mentioning, the technical solution taken are as follows:
A kind of production method of shortening bacon, comprising: raw material checks and accepts, thaws, pick cutting, marinated, inverted engine, cleaning, shortening, cold
But, vacuum seal, product inspection, outer packing, storage, the specific steps are as follows:
Raw material is checked and accepted: taking in 10 ~ 20 parts ternary level-one belt leather streaky pork by weight is raw material, guarantee its lean meat it is bright in colour and
Uniformity, fat is pure white, and certificate is complete, and the meat at the positions such as rib, waist, stern with pig may be selected in raw meat, such as pork belly, rib
Meat, belly sit pier meat etc., and five flower bacons are the high-end products in bacon, the quick-fried after dicing, and finished appearance is vivid
Tempting, uniformly, meat has a sense of hierarchy, rich in taste for girth of a garment collocation；
It thaws: streaky pork is placed in defrosting room, carry out natural thaw, defrosting room temperature≤15 DEG C are controlled, in streaky pork
It when heart temperature is increased to -2 ~ 2 DEG C, thaws and completes, chilled meat carries out heat exchange between defrosting room and hot-air, is to utilize air
As a heat transfer medium, so that air is constantly being frozen the flowing of product surrounding loop, transfer heat to meat products to be thawed, make it
Even heated, temperature increases, and promotes ice crystal to melt, to achieve the purpose that defrosting；
It picks cutting: mowing is carried out to the streaky pork to have thawed, guarantee streaky pork epidermis completely hairless stubble, streaky pork is divided into
Quality is the strip of 500 ~ 1000g, and edge mowing is neat, obtains streaky pork item, tasty when by streaky pork slitting convenient for pickling
With dress cylinder, to improve final product quality；
It is marinated: edible salt, Chinese prickly ash and illiciumverum to be put into togerther in pot, with small fire slowly frying, until giving out Chinese prickly ash in pot
Perfume (or spice) is hidden, the color of salt is slightly turned to be yellow, and marinated ingredient can be obtained, then marinated ingredients are poured into streaky pork item, and anti-
After rubbing 3 ~ 5min of streaky pork item with the wiping of marinated ingredient again, streaky pork item is fitly placed in and is salted down in cylinder, top layer sprinkles again
One layer of marinated ingredient, starts to pickle, and marinated, above-mentioned marinated ingredient can be completed in temperature control after 3 ~ 12 DEG C, 5 ~ 6 days when marinated
In include edible salt, Chinese prickly ash and illiciumverum amount be respectively fresh meat weight 8 ~ 10wt%, 0.05 ~ 1wt% and 0.03 ~ 0.06wt%, make
After pickling streaky pork item with marinated ingredient, the flavour of ingredient can be made to slowly penetrate in streaky pork skin texture, assign meat different wind
Taste, and the fishy smell of meat itself can be effectively removed, by the way that the ingredients such as salt are added into meat, hypertonic environment is become, with suppression
Certain micro-organisms in system or killing meat, while hypertonic environment can also reduce the oxygen content in meat products, and inhibit enzyme in meat
Activity, to achieve the purpose that long-time preservation meat, the bacon pickled should muscle it is solid, surface is without mucus, section
Color is scarlet, the slightly micro- Huang of show condition；
Inverted engine: will it is marinated in streaky pork item need inverted engine primary every 23 ~ 25h, when inverted engine, prepares a clean turnover box, will
The streaky pork item on upper layer is placed on lower layer, and lower layer is put into upper layer, and whens preceding 2 ~ 3 inverted engines need to rub marinated match to the wiping of streaky pork item again
Expect 1 ~ 2min, after inverted engine, top layer sprinkles one layer of marinated ingredient again, continues to pickle, after pickling due to dress cylinder, with food
Salt dissolves, and the osmotic pressure of meat intraor extracellular is different, and internal moisture content can penetrate cell membrane, and it is molten to become salt for salt after water outlet
Liquid is easier to be evenly distributed on around meat, causes streaky pork item absorption salinity degree in cylinder not quite identical, it is necessary to by falling
Temperature and salinity are uneven preventing in cylinder for cylinder, are conducive to color protection in marinated, guarantee the quality；
Cleaning: the streaky pork item pickled is placed on after impregnating 1.5 ~ 2.5h in clear water, the salt on cutlet surface is cleaned down with brush
Point, then rinsed one time with clear water, it is drained and standby, the streaky pork item pickled is rinsed with clear water, and the salinity in meat can be made suitable
Work as reduction, achieve the purpose that move back salt, because of the excessive intake of salinity when avoiding edible bacon, and caused by sodium element can not generation
It thanks, aggravates body burden；
Shortening: the streaky pork item after cleaning is hung in unwheeling, is pushed into Digesting stove, is taken out after 20 ~ 30min of boiling to get ripe
Bacon processed, bacon can make the bright-coloured stabilization of color and luster of meat, meat made to stick together, solidify after boiling, generate different from raw meat hard
The variation of the physical property such as degree, tooth sense, elastic force, and the form of fixed meat, while the meat after shortening, it is possible to reduce consumer is more
The process of secondary processing improves the market competitiveness of finished product itself, also utilizes high temperature in boiling process, further kill in meat
Microorganism and helminth, improve the storage-stable of finished product；
It is cooling: will be cooling between the salty streaky pork push-in heat dissipation of the shortening come out of the stove, 20 DEG C or less are down to i.e. to streaky pork central temperature
It can pack；
Vacuum seal: the salty streaky pork of shortening after cooling is vacuum-packed, date of manufacture, batch are stamped in packaging bag one by one；
Product inspection: being carried out an acceptance inspection by Quality Inspector by bag, checks that finished product has free from admixture, whether secured vacuum seal is, smooth, if
There are broken bag, gas leak phenomenon；
Outer packing: the salty streaky pork of shortening after examination is subjected to outer packing vanning by predetermined weight, stamps date of manufacture, batch
Deng；
Storage: product is put into -18 DEG C of freezers and saves, and packaging box body must not land, and mounted on top is no more than 7 layers, by batch heap
It puts, and carries out batch identification.
Preferably, at 10 ~ 15 DEG C, relative humidity is controlled 90 for the temperature control of defrosting room air in above-mentioned defrosting step
~ 98%, blast velocity control is in 2 ~ 3m/s, during defrosting, can make cell that the juice formed that thaws is reuptaked, preferably
Restore the original quality of raw material, is avoided as much as the loss of water-soluble nutrients.
Preferably, also including white wine, white sugar and additive, content point in marinated ingredient in above-mentioned marinated step
Not Wei fresh meat weight 4 ~ 5wt%, 2 ~ 3wt% and 0.003 ~ 0.005wt%, the laurel for being 4 ~ 5:3 containing weight ratio in above-mentioned additive
Azone and citronellal, the two on the one hand can be with the Mg in musculature2+、Ca2+In conjunction with, the carboxyl in protein is released,
Between carboxyl with charge, because identical charges repel each other as a result, making the protein molecule relaxation of polypeptide structure, inner space increases,
The seepage velocity for accelerating salt, effectively shortens salting period, improves production efficiency, while with the infiltration of salt, promoting
It is absorbed into drug percutaneous skin, can promote muscle connective tissue flesh sheath water swelling, change the chromaticness layer lipid and albumen of muscle
Structure accelerates the dissolution of muscle surface layer pigment, so that meat is promoted to change colour, it is on the other hand then water-soluble using it, it can be with generation
The precursor of nitrite combines, and then effectively reduces and control the content of nitrite generated in bacon, significantly keeps away
The harmfulness of nitrite in pickled product is exempted from, the citronellal in additive also has different fragrance simultaneously, can give bacon
Bring different flavors；White sugar can improve the flavour of meat, buffer saline taste, and meat is made to have special delicious taste, promote in meat
Collagen expansion, meat tissue soft and succulency, and increase its nutritive value, good gain effect is played to the quality of butcher's meat.
It is further preferred that the degree of above-mentioned white wine, at 50 ° or more, being pickled using the white wine of high degree can sterilize, go
Raw meat, while helping to remove free radical, reduce precursor needed for heterocyclic amine synthesis in meat, is effectively reduced some kinds of miscellaneous
The content of cyclammonium.
A kind of shortening bacon, using pork as raw material, check and accept, thaw by raw material, pick cutting, is marinated, inverted engine, cleaning,
Shortening, cooling, vacuum seal, product inspection, outer packing, storage technique be made, which is the height in butcher's meat
Product is held, bacon is fresh fragrant delicate, and fat but not greasy, bright in color is bright-coloured, and salinity is moderate, and juice is full, and the human body is full, rich in bullet
Property, best in quality, storage time is long, can enjoy at any time, easy to carry, and content of nitrite in bacon, lipid oxidation and
Clostridium botulinum is all effectively reduced and is controlled, and ensure that the green and healthy, safe and harmless of bacon product.
Compared with the prior art, the advantages of the present invention are as follows: 1) in the present invention made shortening bacon it is not added with nitrite,
The precursor for generating nitrite in streaky pork has been complexed to greatest extent simultaneously, has effectively reduced and controls in bacon and generate
Content of nitrite, significantly avoid the harmfulness of nitrite in pickled product；2) the made shortening bacon bacon of the present invention is fresh
Fragrant delicate, fat but not greasy, bright in color is bright-coloured, and salinity is moderate, and juice is full, and the human body is full, high resilience, best in quality, energy
Lipid oxidation is enough resisted, inhibits bacterial growth, extends the shelf-life of bacon to the maximum extent, can enjoy at any time, and carrying side
Just；3) the made shortening bacon of the present invention realizes the diversification production of segmentationization, prepared food, meets modern people and pursues conveniently
And the demand of healthy diet, the cooking loss rate of finished product is low, and yield is high, and Edible qualified is high, is not necessarily to do any finishing before edible, edible
Partially up to 100%；4) production method of shortening bacon provided by the present invention is easy to operate, and equipment is simple, and cost of investment is low, production
High-efficient, product safety, easy long-term storage can be produced in enormous quantities.
Specific embodiment
The present invention program is described further below by embodiment:
Embodiment 1:
A kind of production method of shortening bacon, specifically includes the following steps:
1) taking ternary level-one belt leather streaky pork in 10 parts by weight is raw material, guarantees its lean meat lovely luster and uniformity,
Fat is pure white, and certificate is complete, and the meat at the positions such as rib, waist, stern with pig may be selected in raw meat, such as pork belly, brisket, abdomen
Meat, seat pier meat etc., and five flower bacons are the high-end products in bacon, the quick-fried after dicing, finished appearance is vivid tempting, fertilizer
Uniformly, meat has a sense of hierarchy, rich in taste for thin collocation；
2) streaky pork is placed in defrosting room, carries out natural thaw, defrosting room temperature≤15 DEG C are controlled, to streaky pork center temperature
When degree is increased to -2 DEG C, thaws and complete, it is to use air as biography that chilled meat carries out heat exchange between defrosting room and hot-air
Thermal medium, make air constantly freeze product surrounding loop flowing, transfer heat to meat products to be thawed, make its uniformly by
Heat, temperature increase, and promote ice crystal to melt, to achieve the purpose that defrosting；
3) mowing is carried out to the streaky pork that has thawed, guarantees streaky pork epidermis completely hairless stubble, be divided into the quality to be streaky pork
The strip of 500g, edge mowing is neat, obtains streaky pork item, tasty when by streaky pork slitting convenient for pickling and dress cylinder, to mention
High final product quality；
4) edible salt, Chinese prickly ash and illiciumverum are put into togerther in pot, with small fire slowly frying, until giving out the perfume (or spice) of Chinese prickly ash in pot
Hide, the color of salt is slightly turned to be yellow, marinated ingredient can be obtained, then marinated ingredients are poured into streaky pork item, and repeatedly
After streaky pork 3min is rubbed with the wiping of marinated ingredient in ground, streaky pork item is fitly placed in and is salted down in cylinder, top layer sprinkles one layer again
Marinated ingredient, starts to pickle, and temperature control can be completed marinated after 4 DEG C, 6 days when marinated, includes in above-mentioned marinated ingredient
The amount of edible salt, Chinese prickly ash and illiciumverum is respectively 8wt%, 0.05wt% and 0.03wt% of fresh meat weight, uses marinated five flower of marinated ingredient
After cutlet, the flavour of ingredient can be made to slowly penetrate in streaky pork skin texture, assign meat different flavors, and meat sheet can be effectively removed
The fishy smell of body becomes hypertonic environment by the ingredients such as addition salt into meat, certain in meat to inhibit or kill
Microorganism, while hypertonic environment can also reduce the oxygen content in meat products, and inhibit the activity of enzyme in meat, to reach for a long time
The purpose of preservation meat, the bacon pickled should muscle it is solid, without mucus, section color is scarlet on surface, the slightly micro- Huang of show condition；
5) will it is marinated in streaky pork item need inverted engine primary every 23h, when inverted engine, prepares a clean turnover box, by upper layer
Streaky pork item is placed on lower layer, and lower layer is put into upper layer, and whens preceding 2 inverted engines need to rub marinated ingredient 1min to the wiping of streaky pork item again,
After inverted engine, top layer sprinkles one layer of marinated ingredient again, continues to pickle, after being pickled due to dress cylinder, as salt dissolves, and meat
The osmotic pressure of class intraor extracellular is different, and internal moisture content can penetrate cell membrane, and salt becomes salting liquid and is easier after water outlet
It is evenly distributed on around meat, causes in cylinder streaky pork item to absorb salinity degree not quite identical, it is necessary to prevent by inverted engine
Temperature and salinity are uneven in cylinder, are conducive to color protection in marinated, guarantee the quality；
6) the streaky pork item pickled is placed on after impregnating 1.5h in clear water, the salinity on cutlet surface is cleaned down with brush, then use
Clear water rinses one time, drained and standby, and the streaky pork item pickled is rinsed with clear water, the salinity in meat can be made suitably to reduce,
Achieve the purpose that move back salt, because of the excessive intake of salinity when avoiding edible bacon, and caused by sodium element can not be metabolized, aggravate body
Body burden；
7) the streaky pork item after cleaning is hung in unwheeling, is pushed into Digesting stove, taken out after boiling 20min to get shortening bacon,
Bacon can make the bright-coloured stabilization of color and luster of meat, meat is made to stick together, solidify after boiling, generate the hardness different from raw meat, tooth
The variation of the physical property such as sense, elastic force, and the form of fixed meat, while the meat after shortening, it is possible to reduce consumer repeatedly adds
The process of work improves the market competitiveness of finished product itself, also utilizes high temperature in boiling process, further kill micro- in meat
Biology and helminth, improve the storage-stable of finished product；
8) will be cooling between the salty streaky pork push-in heat dissipation of the shortening come out of the stove, being down to 20 DEG C or less to streaky pork central temperature can wrap
Dress；
9) the salty streaky pork of shortening after cooling is vacuum-packed, date of manufacture, batch are stamped in packaging bag one by one；
10) it is carried out an acceptance inspection by Quality Inspector by bag, checks that finished product has free from admixture, whether secured vacuum seal is, smooth, if has broken
Bag, gas leak phenomenon；
11) the salty streaky pork of shortening after examination is subjected to outer packing vanning by predetermined weight, stamps date of manufacture, batch etc.；
12) product is put into -18 DEG C of freezers and saves, and packaging box body must not land, and mounted on top is no more than 7 layers, stacks by batch,
And carry out batch identification.
The temperature control of defrosting room air is at 10 DEG C in above-mentioned defrosting step, and relative humidity is controlled 90%, and blast velocity control exists
2m/s can make cell that the juice formed that thaws is reuptaked during defrosting, preferably the recovery original product of raw material
Matter is avoided as much as the loss of water-soluble nutrients.
It also include white wine, white sugar and additive in marinated ingredient in above-mentioned marinated step, content is respectively fresh meat
4wt%, 2wt% and 0.003wt% of weight, the azone and citronellal for being 4:3 containing weight ratio in above-mentioned additive, the two one
Aspect can be with the Mg in musculature2+、Ca2+In conjunction with, the carboxyl in protein is released, between the carboxyl with charge,
Because identical charges repel each other as a result, making the protein molecule relaxation of polypeptide structure, inner space increases, and accelerates the infiltration speed of salt
Degree, effectively shortens salting period, improves production efficiency, while with the infiltration of salt, drug percutaneous skin being promoted to absorb, can
Promote the sheath water swelling of muscle connective tissue flesh, change the chromaticness layer lipid and protein structure of muscle, accelerates muscle surface layer color
Plain dissolution, so that meat is promoted to change colour, it is on the other hand then water-soluble using it, it can be with the precursor phase of generation nitrite
In conjunction with, and then the content of nitrite generated in bacon is effectively reduced and controls, significantly avoid nitrite in pickled product
Harmfulness, the citronellal in additive also has different fragrance simultaneously, different flavors can be brought to bacon；White sugar energy
Improve the flavour of meat, buffer saline taste, make meat that there is special delicious taste, the collagen expansion in promotion meat, meat tissue are soft
Soft succulence, and increase its nutritive value, good gain effect is played to the quality of butcher's meat.
The degree of above-mentioned white wine at 55 °, using the white wine of high degree it is marinated can sterilize, deodorization, while helping to remove
Free radical reduces precursor needed for heterocyclic amine synthesis in meat, the content of some kinds of heterocyclic amine is effectively reduced.
Embodiment 2:
A kind of production method of shortening bacon, specifically includes the following steps:
1) taking ternary level-one belt leather streaky pork in 15 parts by weight is raw material, guarantees its lean meat lovely luster and uniformity,
Fat is pure white, and certificate is complete；
2) streaky pork is placed in defrosting room, carries out natural thaw, the temperature of control defrosting room air is 12 DEG C, relative humidity
It is 94%, wind speed 2m/s thaws and completes when streaky pork central temperature is increased to 0 DEG C；
3) mowing is carried out to the streaky pork that has thawed, guarantees streaky pork epidermis completely hairless stubble, be divided into the quality to be streaky pork
The strip of 800g, edge mowing is neat, obtains streaky pork item；
4) edible salt, Chinese prickly ash and illiciumverum are put into togerther in pot, with small fire slowly frying, until giving out the perfume (or spice) of Chinese prickly ash in pot
Hide, the color of salt is slightly turned to be yellow, marinated ingredient can be obtained, then marinated ingredients are poured into streaky pork item, and repeatedly
After streaky pork 4min is rubbed with the wiping of marinated ingredient in ground, streaky pork item is fitly placed in and is salted down in cylinder, top layer sprinkles one layer again
Marinated ingredient, starts to pickle, and temperature control can be completed marinated after 6 DEG C, 6 days when marinated, includes in above-mentioned marinated ingredient
The amount of edible salt, Chinese prickly ash and illiciumverum is respectively 9wt%, 0.08wt% and 0.04wt% of fresh meat weight, while also including in marinated ingredient
There are white wine, white sugar and additive, content is respectively 4wt%, 2wt% and 0.004wt% of fresh meat weight, is contained in above-mentioned additive
Weight ratio is the azone and citronellal of 4:3, and the degree of white wine is at 65 °；
5) will it is marinated in streaky pork item need inverted engine primary every 25h, when inverted engine, prepares a clean turnover box, by upper layer
Streaky pork item is placed on lower layer, and lower layer is put into upper layer, and whens preceding 2 inverted engines need to rub marinated ingredient 2min to the wiping of streaky pork item again,
After inverted engine, top layer sprinkles one layer of marinated ingredient again, continues to pickle；
6) the streaky pork item pickled is placed on after impregnating 2h in clear water, the salinity on cutlet surface is cleaned down with brush, then with clearly
Water rinses one time, drained and standby；
7) the streaky pork item after cleaning is hung in unwheeling, is pushed into Digesting stove, taken out after boiling 25min to get shortening bacon；
8) will be cooling between the salty streaky pork push-in heat dissipation of the shortening come out of the stove, being down to 20 DEG C or less to streaky pork central temperature can wrap
Dress；
9) the salty streaky pork of shortening after cooling is vacuum-packed, date of manufacture, batch are stamped in packaging bag one by one；
10) it is carried out an acceptance inspection by Quality Inspector by bag, checks that finished product has free from admixture, whether secured vacuum seal is, smooth, if has broken
Bag, gas leak phenomenon；
11) the salty streaky pork of shortening after examination is subjected to outer packing vanning by predetermined weight, stamps date of manufacture, batch etc.；
12) product is put into -18 DEG C of freezers and saves, and packaging box body must not land, and mounted on top is no more than 7 layers, stacks by batch,
And carry out batch identification.
Embodiment 3:
A kind of production method of shortening bacon, specifically includes the following steps:
1) taking ternary level-one belt leather streaky pork in 20 parts by weight is raw material, guarantees its lean meat lovely luster and uniformity,
Fat is pure white, and certificate is complete；
2) streaky pork is placed in defrosting room, carries out natural thaw, the temperature of control defrosting room air is 15 DEG C, relative humidity
It is 98%, wind speed 3m/s thaws and completes when streaky pork central temperature is increased to 2 DEG C；
3) mowing is carried out to the streaky pork that has thawed, guarantees streaky pork epidermis completely hairless stubble, be divided into the quality to be streaky pork
The strip of 1000g, edge mowing is neat, obtains streaky pork item；
4) edible salt, Chinese prickly ash and illiciumverum are put into togerther in pot, with small fire slowly frying, until giving out the perfume (or spice) of Chinese prickly ash in pot
Hide, the color of salt is slightly turned to be yellow, marinated ingredient can be obtained, then marinated ingredients are poured into streaky pork item, and repeatedly
After streaky pork 5min is rubbed with the wiping of marinated ingredient in ground, streaky pork item is fitly placed in and is salted down in cylinder, top layer sprinkles one layer again
Marinated ingredient, starts to pickle, and temperature control can be completed marinated after 8 DEG C, 5 days when marinated, includes in above-mentioned marinated ingredient
The amount of edible salt, Chinese prickly ash and illiciumverum is respectively 10wt%, 1wt% and 0.06wt% of fresh meat weight, while also including in marinated ingredient
White wine, white sugar and additive, content are respectively 5wt%, 3wt% and 0.005wt% of fresh meat weight, contain weight in above-mentioned additive
Amount is than the azone and citronellal that are 5:3, and the degree of white wine is at 65 °；
5) will it is marinated in streaky pork item every needing inverted engine primary for 24 hours, when inverted engine, prepares a clean turnover box, by upper layer
Streaky pork item is placed on lower layer, and lower layer is put into upper layer, need to rub marinated ingredient 2min to the wiping of streaky pork item again when 3 times inverted engine,
After inverted engine, top layer sprinkles one layer of marinated ingredient again, continues to pickle；
6) the streaky pork item pickled is placed on after impregnating 2.5h in clear water, the salinity on cutlet surface is cleaned down with brush, then use
Clear water rinses one time, drained and standby；
7) the streaky pork item after cleaning is hung in unwheeling, is pushed into Digesting stove, taken out after boiling 30min to get shortening bacon；
8) will be cooling between the salty streaky pork push-in heat dissipation of the shortening come out of the stove, being down to 20 DEG C or less to streaky pork central temperature can wrap
Dress；
9) the salty streaky pork of shortening after cooling is vacuum-packed, date of manufacture, batch are stamped in packaging bag one by one；
10) it is carried out an acceptance inspection by Quality Inspector by bag, checks that finished product has free from admixture, whether secured vacuum seal is, smooth, if has broken
Bag, gas leak phenomenon；
11) the salty streaky pork of shortening after examination is subjected to outer packing vanning by predetermined weight, stamps date of manufacture, batch etc.；
12) product is put into -18 DEG C of freezers and saves, and packaging box body must not land, and mounted on top is no more than 7 layers, stacks by batch,
And carry out batch identification.
Embodiment 4:
A kind of production method of shortening bacon, advanced optimizes that steps are as follows:
1) taking ternary level-one belt leather streaky pork in 20 parts by weight is raw material, guarantees its lean meat lovely luster and uniformity,
Fat is pure white, and certificate is complete；
2) streaky pork is placed in defrosting room, carries out natural thaw, the temperature of control defrosting room air is 15 DEG C, relative humidity
It is 98%, wind speed 3m/s thaws and completes when streaky pork central temperature is increased to 2 DEG C；
3) mowing is carried out to the streaky pork that has thawed, guarantees streaky pork epidermis completely hairless stubble, be divided into the quality to be streaky pork
The strip of 1000g, edge mowing is neat, obtains streaky pork item；
4) edible salt, Chinese prickly ash and illiciumverum are put into togerther in pot, with small fire slowly frying, until giving out the perfume (or spice) of Chinese prickly ash in pot
Hide, the color of salt is slightly turned to be yellow, marinated ingredient can be obtained, then marinated ingredients are poured into streaky pork item, and repeatedly
After streaky pork 5min is rubbed with the wiping of marinated ingredient in ground, streaky pork item is fitly placed in and is salted down in cylinder, top layer sprinkles one layer again
Marinated ingredient, starts to pickle, and temperature control can be completed marinated after 8 DEG C, 5 days when marinated, includes in above-mentioned marinated ingredient
The amount of edible salt, Chinese prickly ash and illiciumverum is respectively 10wt%, 1wt% and 0.06wt% of fresh meat weight, while also including in marinated ingredient
White wine, white sugar and additive, content are respectively 5wt%, 3wt% and 0.005wt% of fresh meat weight, contain weight in above-mentioned additive
Amount is than the azone and citronellal that are 5:3, and the degree of white wine is at 65 °；
5) will it is marinated in streaky pork item every needing inverted engine primary for 24 hours, when inverted engine, prepares a clean turnover box, by upper layer
Streaky pork item is placed on lower layer, and lower layer is put into upper layer, need to rub marinated ingredient 2min to the wiping of streaky pork item again when 3 times inverted engine,
After inverted engine, top layer sprinkles one layer of marinated ingredient again, continues to pickle；
6) the streaky pork item pickled is placed on after impregnating 2.5h in clear water, the salinity on cutlet surface is cleaned down with brush, then use
Clear water rinse one time, it is drained and standby, in above-mentioned clear water containing account for streaky pork weight be respectively 0.005wt% succinic acid and
The Cichoric acid of 0.003wt%, it is on the one hand marinated after musculature internal moisture content minimize, succinic acid and Cichoric acid
It is added, passivation is played to the metal ion for promoting lipid oxidation, and the activity of acid lipase enzyme can be made to increase, promote
The hydrolysis of fat, and while hydrolysate generates gain effect to the color of bacon, it also restrained effectively fatty production
The function of raw free radical, to delay the oxidation of fat, and the two can effectively inhibit the growth of the bacteriums such as clostridium botulinum,
Potential rotten risk of the bacon in long-term vacuum storage is reduced, actomyosin on the other hand can be promoted to generate actin
And myosin, decline the meat hardness of bacon, coherency improves, and two kinds of albumen all have excellent retentiveness, cause
In boiling process, cutlet can largely absorb moisture, and the bacon shrinking percentage after making shortening is smaller, and juice is full, and the human body is full, rich
It is flexible, the cooking loss rate of product is significantly reduced, product yield is improved, while the activity of moisture in product can be reduced again, has
Conducive to the storage of product；
7) the streaky pork item after cleaning is hung in unwheeling, is pushed into Digesting stove, taken out after boiling 30min to get shortening bacon；
8) will be cooling between the salty streaky pork push-in heat dissipation of the shortening come out of the stove, being down to 20 DEG C or less to streaky pork central temperature can wrap
Dress；
9) the salty streaky pork of shortening after cooling is vacuum-packed, date of manufacture, batch are stamped in packaging bag one by one；
10) it is carried out an acceptance inspection by Quality Inspector by bag, checks that finished product has free from admixture, whether secured vacuum seal is, smooth, if has broken
Bag, gas leak phenomenon；
11) the salty streaky pork of shortening after examination is subjected to outer packing vanning by predetermined weight, stamps date of manufacture, batch etc.；
12) product is put into -18 DEG C of freezers and saves, and packaging box body must not land, and mounted on top is no more than 7 layers, stacks by batch,
And carry out batch identification.
Comparative example:
A kind of production method of shortening bacon, with embodiment 3, the difference is that: marinated in step 4) of this comparative example is matched
It is not added with additive in material, shortening bacon is made.
Shortening bacon subjective appreciation
Using embodiment 1 ~ 4 as test group, using certain commercially available five flowers bacon as blank group, randomly selects after 200 people foretaste, carry out comprehensive
Photosensitive evaluation is closed, concrete outcome is as follows.
1 shortening bacon integrated sensory of table evaluation
| Color | Structural state | Succulence | Smell | Flavour | |
| Embodiment 1 | Section is glossy, muscle bois de rose, and fat slightly has yellow | Section is more smooth, and for meat compared with compacted mass, elasticity is general | Harder, chewiness is general | Slightly the distinctive fragrance of bacon, fragrance are good | Flavour is general, moderately salted |
| Embodiment 2 | Section is glossy, muscle bois de rose, and fat slightly has yellow | Section is smooth, and meat compacted mass, elasticity is good | Harder, chewiness is general | Slightly the distinctive fragrance of bacon, fragrance are good | Flavour is general, moderately salted |
| Embodiment 3 | Section is glossy, in scarlet, fat white | Section is smooth, and meat compacted mass, elasticity is good | Stiff degree is moderate, and chewiness is good | There is the distinctive fragrance of bacon, gives off a strong fragrance | Flavour is delicious, moderately salted |
| Embodiment 4 | Section is glossy, is in rose-red, fat white | Section is smooth, and meat compacted mass, elasticity is good | Stiff degree is moderate, and chewiness is good | There is the distinctive fragrance of bacon, gives off a strong fragrance | Flavour is delicious, moderately salted |
| Comparative example | Section is glossy, muscle bois de rose, and fat slightly has yellow | Section is more smooth, and for meat compared with compacted mass, elasticity is general | Harder, chewiness is general | It is aromatic but thin | Flavour is general, more salty |
| Blank group | Section gloss does not work, muscle kermesinus, fat jaundice | Section is coarse, and meat is shaky, and elasticity is general | Too hard, chewiness is poor | It is aromatic but thin | Flavour is general, especially salty, slightly bitter taste |
The texture of 2 shortening bacon of table influences
| Hardness | Elasticity | Stick poly- property | Chewiness | Recovery | |
| Embodiment 1 | 2145 | 0.806 | 0.653 | 1224 | 0.147 |
| Embodiment 2 | 2267 | 0.810 | 0.668 | 1273 | 0.155 |
| Embodiment 3 | 2309 | 0.825 | 0.679 | 1312 | 0.162 |
| Embodiment 4 | 2485 | 0.838 | 0.685 | 1369 | 0.169 |
| Comparative example | 2063 | 0.785 | 0.641 | 1157 | 0.139 |
| Blank group | 1883 | 0.765 | 0.626 | 1049 | 0.126 |
By above-mentioned table 1 as it can be seen that sense organ of the made shortening bacon of embodiment on color, structural state, succulence, smell and flavour
Evaluation is better than comparative example, and is significantly better than blank group；It can be obtained by above-mentioned table 2, made shortening bacon is hard in embodiment 1 ~ 4
After degree, elasticity, the numerical value for sticking on poly- property, chewiness and recovery are averaged, discovery numerical value be all higher than comparative example 11.6%,
4.4%, 4.7%, 11.9%, 13.8%, also it is apparently higher than blank group 22.2%, 7.2%, 7.2%, 23.4%, 25.6%, it is seen that embodiment
The texture of made shortening bacon is more excellent, has more the market competitiveness；Thus, the made fresh perfume (or spice) of shortening bacon in the present invention
Delicacy, bright in color is bright-coloured, and salinity is moderate, and juice is full, and the human body is full, high resilience, best in quality, can enjoy, take at any time
Band is convenient, and Edible qualified is high, and high production efficiency, finished product is safe and healthy, easy long-term storage, ensure that the green of bacon product is strong
It is health, safe and harmless.
Routine operation in operation of the present invention step is well known to those skilled in the art, herein without repeating.
Technical solution of the present invention is described in detail in embodiment described above, it should be understood that the above is only
For specific embodiments of the present invention, it is not intended to restrict the invention, all any modifications made in spirit of the invention,
Supplement or similar fashion substitution etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of production method of shortening bacon, including raw material check and accept, thaw, pick cutting, marinated, inverted engine, cleaning, shortening,
Cooling, vacuum seal, product inspection, outer packing, storage, it is characterised in that: the marinated step are as follows: will include additive
It after marinated ingredient is deployed, equably pours into streaky pork item, and repeatedly rubs streaky pork item with the wiping of marinated ingredient, then five are spent
Cutlet, which is fitly placed in, to salt down in cylinder, starts to pickle, until marinated complete.
2. a kind of production method of shortening bacon according to claim 1, it is characterised in that: the additive amount of the additive
For 0.003~0.005wt% of fresh meat weight.
3. a kind of production method of shortening bacon according to claim 1, it is characterised in that: the additive is by laurel nitrogen
Ketone and citronellal composition.
4. a kind of production method of shortening bacon according to claim 3, it is characterised in that: the azone and lemongrass
The weight ratio of aldehyde is 4~5:3.
5. a kind of production method of shortening bacon according to claim 1, it is characterised in that: also wrapped in the marinated ingredient
Contain edible salt, Chinese prickly ash, illiciumverum, white wine and white sugar.
6. a kind of production method of shortening bacon according to claim 1, it is characterised in that: the defrosting step are as follows: will
Streaky pork is placed in defrosting room, carries out natural thaw, when streaky pork central temperature is increased to -2 DEG C~2 DEG C, is thawed and is completed.
7. a kind of production method of shortening bacon according to claim 6, it is characterised in that: air in the defrosting room
Temperature is 10~15 DEG C, and relative humidity is 90~98%, and wind speed is 2~3m/s.
8. a kind of production method of shortening bacon according to claim 1, it is characterised in that: the cleaning step are as follows: will
The streaky pork item pickled is placed in clear water after 1.5~2.5h of immersion, cleans down the salinity on cutlet surface, then rinse one with clear water
Time, it is drained and standby.
9. a kind of production method of shortening bacon according to claim 1, it is characterised in that: the shortening step are as follows: will
Streaky pork item after cleaning is hung in unwheeling, is pushed into Digesting stove, is taken out after 20~30min of boiling to get shortening bacon.
10. shortening bacon obtained by a kind of production method of shortening bacon according to any one of claims 1 to 9.
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| CN201810922562.XA CN109156739A (en) | 2018-08-14 | 2018-08-14 | A kind of shortening bacon and preparation method thereof |
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| CN201810922562.XA CN109156739A (en) | 2018-08-14 | 2018-08-14 | A kind of shortening bacon and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271372A (en) * | 2013-05-31 | 2013-09-04 | 句容市天贵农副产品有限公司 | Fast manufacturing method of cured old goose |
| CN104770747A (en) * | 2015-04-16 | 2015-07-15 | 无锡商业职业技术学院 | Method for pickling salt-cured meat by adopting two-way permeation method |
| CN104824687A (en) * | 2015-04-17 | 2015-08-12 | 荆楚理工学院 | Preparation method for low-salt preserved meat |
| CN106031435A (en) * | 2015-03-20 | 2016-10-19 | 刘娟 | Method for processing cured meat |
| CN106578974A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Hakka salted pork and preparation method of same |
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2018
- 2018-08-14 CN CN201810922562.XA patent/CN109156739A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271372A (en) * | 2013-05-31 | 2013-09-04 | 句容市天贵农副产品有限公司 | Fast manufacturing method of cured old goose |
| CN106031435A (en) * | 2015-03-20 | 2016-10-19 | 刘娟 | Method for processing cured meat |
| CN104770747A (en) * | 2015-04-16 | 2015-07-15 | 无锡商业职业技术学院 | Method for pickling salt-cured meat by adopting two-way permeation method |
| CN104824687A (en) * | 2015-04-17 | 2015-08-12 | 荆楚理工学院 | Preparation method for low-salt preserved meat |
| CN106578974A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Hakka salted pork and preparation method of same |
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Application publication date: 20190108 |