CN109329763A - A kind of production method of smoked bacon - Google Patents
A kind of production method of smoked bacon Download PDFInfo
- Publication number
- CN109329763A CN109329763A CN201811278918.7A CN201811278918A CN109329763A CN 109329763 A CN109329763 A CN 109329763A CN 201811278918 A CN201811278918 A CN 201811278918A CN 109329763 A CN109329763 A CN 109329763A
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- production method
- pork
- sootiness
- smoked bacon
- smoked
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production method of smoked bacon, it is the following steps are included: pig streaky pork is cut into strip and be put into white wine by (1) impregnates；(2) illiciumverum, zingiber kawagoii, cassia bark, fennel seeds, cloves, nutmeg, tsaoko, the root of Dahurain angelica, galanga, spiceleaf are broken into powder to mix with salt, is uniformly applied on julienned pork, it is 4~7 days marinated to be put into sealing refrigeration in the cylinder that salts down；(3) pork after refrigeration is hung over carried out in draft chamber it is air-dried；(4) cinnamon after air-drying is subjected in fumigating chamber sootiness and handles 8~12h, active charcoal bag and pomelo peel are placed on the ground of the fumigating chamber, the smog of the sootiness stove is obtained by bavin material through imperfect combustion, and the bavin material includes dry orange peel, tea tree bar, paddy skin, pine bark and sawdust.The smoked cured meat product of ten cigarettes that the present invention obtains is safe and healthy, and carcinogenic substance content is low, and golden yellow color is thoroughly red, fine and tender taste succulence, and fresh perfume is tasty and refreshing, aromatic flavour.
Description
Technical field
The present invention relates to a kind of production methods of smoked bacon, belong to food processing technology field.
Background technique
Smoked bacon refer to the process of meat after marinated using the processed goods made by smoked baked, Major Epidemic is in four
One band of river, Hunan and Guangdong, the bacon smoked is the same outside and inside, cooked to cut into slices, transparent shinny, bright in colour, thoroughly red in yellow,
It tastes taste mellowness, fat but not greasy, not only unique flavor, but also have the function of appetizing, cold removing, help digestion, it is deep to be liked by masses
Love.Smoked bacon not only unique flavor, it is full of nutrition, and also anti-corrosion ability is strong, can extend the holding time.
But in order to extend the shelf-life of bacon, when production, will use a large amount of salt and sugar, and add a certain amount of preservative,
So that cured meat product salt content is high or preservative residual quantity is high, human health is seriously endangered.Meanwhile sootiness can generate wood tar and
The carcinogenic substance such as polycyclic aromatic compounds, wherein 3,4- BaPs are the carcinogen with strong carcinogenicity, these substances
Marinated meat product surface is easily deposited or be adsorbed on, can be detrimental to health after edible.Therefore, curing process reduce microbial contamination and
The content for reducing carcinogen in cured meat product is current problem to be solved.And smoked bacon in the prior art due to
It is all empirically to make, the marinated, temperature of sootiness, time etc. without control well, so obtained final product quality is irregular
It is uneven.
Summary of the invention
In view of this, the present invention provides a kind of production method of smoked bacon, the production standard of bacon is improved, reduces bacon
The content of middle carcinogen.
In order to solve the above technical problems, the technical scheme is that using a kind of smoked bacon production method, it wrap
Include following steps:
(1) pig streaky pork is cut into strip, is cleaned up with clear water, be put into white wine and impregnate 5~taking-up drip after ten minutes
It is dry stand-by；
(2) by illiciumverum, zingiber kawagoii, cassia bark, fennel seeds, cloves, nutmeg, tsaoko, the root of Dahurain angelica, galanga, spiceleaf break into powder with
Salt mixing, be uniformly applied on the julienned pork that step (1) is handled well, and with hand massage 3~4 minutes, be put into the cylinder that salts down stack it is whole
Together, it is 4~7 days marinated that the cylinder cylinder mouth that salts down wraps preservative film sealing refrigeration；
(3) pork after refrigeration is hung over carried out in draft chamber it is air-dried；
(4) cinnamon after air-drying is subjected in fumigating chamber sootiness and handles 8~12h, the ground of the fumigating chamber is provided with
Multiple outlet flues, internal below ground is hollow structure, and is connected to the outlet flue of sootiness stove, is placed on the ground of fumigating chamber
The smog of active charcoal bag and pomelo peel, the sootiness stove is obtained by bavin material through imperfect combustion, and the bavin material includes dry tangerine
Skin, tea tree bar, paddy skin, pine bark and sawdust.
Further, the strip for pig streaky pork being cut into long 20~30cm long in the step (1), weighing 1~2kg.
Further, every 100kg pork matches illiciumverum 0.4kg, zingiber kawagoii 0.3kg, cassia bark 0.2kg, fennel seeds 0.2kg, cloves
0.1kg, nutmeg 0.05kg, tsaoko 0.05kg, root of Dahurain angelica 0.02kg, galanga 0.02kg, spiceleaf 0.01kg, salt 3kg.
Further, the temperature refrigerated in the step (2) is -1~3 DEG C.
Further, the cylinder that each salts down in the step (2) stacks 3~4 layers of cutlet, every 1~2 day by bottom when pickling
Cutlet turns to upper layer.
Further, the indoor temperature of ventilation is lower than 15 DEG C in the step (3).
Further, the wind speed of ventilation indoor air outlet is 3~7m/s in the step (3).
Further, in the step (3) the pork air-dried time be 18~for 24 hours.
Further, the sootiness temperature in the step (4) in fumigating chamber is controlled at 45~50 DEG C.
The sundries on pork surface can be removed in step (1) of the present invention with soaking in Chinese liquor, and can be prevented with sterilizing
Meat corruption, while white wine can preferably remove the oil layer of streaky pork surface, reduce meat surface in smoking process and pass through
Grease decomposes the probability for generating BaP.Active charcoal bag and pomelo peel are placed in sootiness room floor in step (4), can be adsorbed clear
Except the carcinogen generated during sootiness, the residual quantity of bacon surface carcinogen is substantially reduced, improves edible safety, together
When pomelo peel can not only inhale taste, moreover it is possible to so that bacon is carried pomelo fragrant.
Present invention optimizes each steps of smoked bacon production, and specify the design parameter in manufacturing process, improve
The production standard of bacon finished product, ensure that the quality of bacon finished product.
The present invention is by ten kinds of fragrance (illiciumverum, zingiber kawagoii, cassia bark, fennel seeds, cloves, nutmeg, tsaoko, the root of Dahurain angelica, galanga, perfume (or spice)
Leaf) to beat powder marinated, and sootiness is carried out using orange peel, tea tree bar, paddy skin, pine bark and sawdust, does not add any chemistry addition
Agent, the smoked cured meat product of ten obtained cigarettes is safe and healthy, and golden yellow color is thoroughly red, fine and tender taste succulence, and fresh perfume is tasty and refreshing, thick flavor
It is strongly fragrant.
Specific embodiment
In order to make those skilled in the art more fully understand technical solution of the present invention, With reference to embodiment
The present invention is described in further detail.
Embodiment 1:
A kind of production method of smoked bacon, it the following steps are included:
(1) strip for pig streaky pork being cut into long 20~30cm long, weighing 1~2kg, is cleaned up with clear water, is put into white wine
Middle immersion is taken out after five minutes to be drained for use；
(2) by illiciumverum, zingiber kawagoii, cassia bark, fennel seeds, cloves, nutmeg, tsaoko, the root of Dahurain angelica, galanga, spiceleaf break into powder with
Salt mixing, be uniformly applied on the julienned pork that step (1) is handled well, and with hand massage 3~4 minutes, be put into the cylinder that salts down stack it is whole
Together, the cylinder that each salts down stacks 3 layers of cutlet, and the cylinder cylinder mouth that salts down is wrapped preservative film sealing refrigeration and pickled 4 days, and refrigerated storage temperature is -1 DEG C, pickles
When every 1 day the cutlet of bottom is turned into upper layer；Wherein, every 100kg pork matches illiciumverum 0.4kg, zingiber kawagoii 0.3kg, cassia bark
0.2kg, fennel seeds 0.2kg, cloves 0.1kg, nutmeg 0.05kg, tsaoko 0.05kg, root of Dahurain angelica 0.02kg, galanga 0.02kg are fragrant
Leaf 0.01kg, salt 3kg.
(3) pork after refrigeration is hung in draft chamber of the temperature lower than 15 DEG C and carries out air-dried, air-dry time 18h；It is logical
The wind speed of wind indoor air outlet is 3m/s；
(4) cinnamon after air-drying is subjected in fumigating chamber sootiness processing 8h and obtains smoked bacon of the present invention, sootiness temperature
At 45 DEG C, the ground of the fumigating chamber is provided with multiple outlet flues for control, and internal below ground is hollow structure, and with sootiness stove
Outlet flue connection, be placed with active charcoal bag and pomelo peel on the ground of fumigating chamber, the smog of the sootiness stove is by bavin material through not
Completely burned obtains, and the bavin material includes dry orange peel, tea tree bar, paddy skin, pine bark and sawdust.
Embodiment 2:
A kind of production method of smoked bacon, it the following steps are included:
(1) strip for pig streaky pork being cut into long 20~30cm long, weighing 1~2kg, is cleaned up with clear water, is put into white wine
Middle immersion is taken out after ten minutes to be drained for use；
(2) by illiciumverum, zingiber kawagoii, cassia bark, fennel seeds, cloves, nutmeg, tsaoko, the root of Dahurain angelica, galanga, spiceleaf break into powder with
Salt mixing, be uniformly applied on the julienned pork that step (1) is handled well, and with hand massage 3~4 minutes, be put into the cylinder that salts down stack it is whole
Together, the cylinder that each salts down stacks 4 layers of cutlet, and the cylinder cylinder mouth that salts down is wrapped preservative film sealing refrigeration and pickled 7 days, and refrigerated storage temperature is 3 DEG C, when pickling
The cutlet of bottom is turned into upper layer every 2 days；Wherein, every 100kg pork matches illiciumverum 0.4kg, zingiber kawagoii 0.3kg, cassia bark 0.2kg,
Fennel seeds 0.2kg, cloves 0.1kg, nutmeg 0.05kg, tsaoko 0.05kg, root of Dahurain angelica 0.02kg, galanga 0.02kg, spiceleaf
0.01kg, salt 3kg.
(3) pork after refrigeration hangs over to temperature is air-dried lower than carrying out in 15 DEG C of draft chamber, and air-dry time is for 24 hours；It is logical
The wind speed of wind indoor air outlet is 7m/s；
(4) cinnamon after air-drying is subjected in fumigating chamber sootiness processing 12h and obtains smoked bacon of the present invention, sootiness temperature
At 50 DEG C, the ground of the fumigating chamber is provided with multiple outlet flues for control, and internal below ground is hollow structure, and with sootiness stove
Outlet flue connection, be placed with active charcoal bag and pomelo peel on the ground of fumigating chamber, the smog of the sootiness stove is by bavin material through not
Completely burned obtains, and the bavin material includes dry orange peel, tea tree bar, paddy skin, pine bark and sawdust.
Comparative example 1:
Its production method is with embodiment 1, and only pork does not have to soaking in Chinese liquor in step (1).
Comparative example 2:
Its production method is with embodiment 2, and only active charcoal bag and pomelo peel are not placed in fumigating chamber ground in step (4).
Comparative example 3:
Its production method is with embodiment 1, and only step (2) only pickles pork with salt, without other fragrance, every 100kg pig
Meat complex salt 3kg.
Embodiment 1,2 is measured respectively, the content of BaP in comparative example 1,2,3, meanwhile, each group bacon is placed on
Temperature is 15~20 DEG C, hangs and saves at the shady and cool ventilation that humidity is 40~60%, and the statistics holding time, (holding time was to start
There is peculiar smell in preservation to bacon or mildew this period occurs in surface), as a result as shown in the table:
| Group | Holding time (day) | BaP residual quantity (μ g/kg) |
| Embodiment 1 | 258 | 1.1 |
| Embodiment 2 | 263 | 0.9 |
| Comparative example 1 | 187 | 2.8 |
| Comparative example 2 | 259 | 3.1 |
| Comparative example 3 | 256 | 1.1 |
As can be known from the above table, smoked bacon made from the method for the present invention, the holding time is long, and carcinogenic substance residual quantity is low, color
Golden yellow and a bit red, fine and tender taste succulence, fresh perfume is tasty and refreshing, aromatic flavour.
The above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
Limitation of the invention, protection scope of the present invention should be defined by the scope defined by the claims..For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
It also should be regarded as protection scope of the present invention into retouching.
Claims (9)
1. a kind of production method of smoked bacon, it is characterised in that: the following steps are included:
(1) pig streaky pork is cut into strip, is cleaned up with clear water, be put into white wine impregnate 5~after ten minutes take out drain to
With；
(2) illiciumverum, zingiber kawagoii, cassia bark, fennel seeds, cloves, nutmeg, tsaoko, the root of Dahurain angelica, galanga, spiceleaf are broken into powder and salt mixes
It closes, is uniformly applied on the julienned pork that step (1) is handled well, and massaged 3~4 minutes with hand, be put into the cylinder that salts down and stack neatly, salt down
It is 4~7 days marinated that cylinder cylinder mouth wraps preservative film sealing refrigeration；
(3) pork after refrigeration is hung over carried out in draft chamber it is air-dried；
(4) cinnamon after air-drying is subjected in fumigating chamber sootiness and handles 8~12h, the ground of the fumigating chamber is provided with multiple
Outlet flue, internal below ground is hollow structure, and is connected to the outlet flue of sootiness stove, is placed on the ground of fumigating chamber active
The smog of charcoal bag and pomelo peel, the sootiness stove is obtained by bavin material through imperfect combustion, and the bavin material includes dry orange peel, tea
Tree trunk, paddy skin, pine bark and sawdust.
2. a kind of production method of smoked bacon according to claim 1, it is characterised in that: by pig in the step (1)
The strip that streaky pork is cut into long 20~30cm long, weighs 1~2kg.
3. a kind of production method of smoked bacon according to claim 1, it is characterised in that: every 100kg pork is with illiciumverum
0.4kg, zingiber kawagoii 0.3kg, cassia bark 0.2kg, fennel seeds 0.2kg, cloves 0.1kg, nutmeg 0.05kg, tsaoko 0.05kg, the root of Dahurain angelica
0.02kg, galanga 0.02kg, spiceleaf 0.01kg, salt 3kg.
4. a kind of production method of smoked bacon according to claim 1, it is characterised in that: refrigeration in the step (2)
Temperature be -1~3 DEG C.
5. a kind of production method of smoked bacon according to claim 1, it is characterised in that: each in the step (2)
The cylinder that salts down stacks 3~4 layers of cutlet, and the cutlet of bottom is turned to upper layer every 1~2 day when marinated.
6. a kind of production method of smoked bacon according to claim 1, it is characterised in that: ventilation in the step (3)
Indoor temperature is lower than 15 DEG C.
7. a kind of production method of smoked bacon according to claim 1, it is characterised in that: ventilation in the step (3)
The wind speed of indoor air outlet is 3~7m/s.
8. a kind of production method of smoked bacon according to claim 1, it is characterised in that: pork in the step (3)
The air-dried time be 18~for 24 hours.
9. a kind of production method of smoked bacon according to claim 1, it is characterised in that: sootiness in the step (4)
Sootiness temperature in room is controlled at 45~50 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811278918.7A CN109329763A (en) | 2018-10-30 | 2018-10-30 | A kind of production method of smoked bacon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811278918.7A CN109329763A (en) | 2018-10-30 | 2018-10-30 | A kind of production method of smoked bacon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109329763A true CN109329763A (en) | 2019-02-15 |
Family
ID=65312571
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811278918.7A Pending CN109329763A (en) | 2018-10-30 | 2018-10-30 | A kind of production method of smoked bacon |
Country Status (1)
| Country | Link |
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| CN (1) | CN109329763A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805284A (en) * | 2019-04-01 | 2019-05-28 | 湖南省流沙河花猪生态牧业股份有限公司 | A kind of preparation process of the sootiness that BaP is up to standard flower pork |
| CN112314686A (en) * | 2020-11-04 | 2021-02-05 | 杨自爱 | Preserved meat making method and smoking room structure |
| CN112655910A (en) * | 2020-12-18 | 2021-04-16 | 恩施州黄四姐农产品有限公司 | Production process of novel Tujia preserved meat |
| CN115843983A (en) * | 2022-11-22 | 2023-03-28 | 湖南省苦山村生态农业有限公司 | Aseptic pickling method for preserved meat |
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| CN107439991A (en) * | 2017-09-22 | 2017-12-08 | 安徽亚泰药业有限公司 | A kind of preparation method of bacon |
| CN107897728A (en) * | 2017-12-13 | 2018-04-13 | 柳州市象行教育科技有限责任公司 | A kind of production method of bacon |
| CN107950919A (en) * | 2017-11-21 | 2018-04-24 | 自贡市天花井食品有限公司 | The preparation method of smoked bacon |
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2018
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| CN107439991A (en) * | 2017-09-22 | 2017-12-08 | 安徽亚泰药业有限公司 | A kind of preparation method of bacon |
| CN107950919A (en) * | 2017-11-21 | 2018-04-24 | 自贡市天花井食品有限公司 | The preparation method of smoked bacon |
| CN107897728A (en) * | 2017-12-13 | 2018-04-13 | 柳州市象行教育科技有限责任公司 | A kind of production method of bacon |
Non-Patent Citations (1)
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| 王永贤: "《完美牛肉》", 31 January 2017, 中国轻工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805284A (en) * | 2019-04-01 | 2019-05-28 | 湖南省流沙河花猪生态牧业股份有限公司 | A kind of preparation process of the sootiness that BaP is up to standard flower pork |
| CN112314686A (en) * | 2020-11-04 | 2021-02-05 | 杨自爱 | Preserved meat making method and smoking room structure |
| CN112655910A (en) * | 2020-12-18 | 2021-04-16 | 恩施州黄四姐农产品有限公司 | Production process of novel Tujia preserved meat |
| CN115843983A (en) * | 2022-11-22 | 2023-03-28 | 湖南省苦山村生态农业有限公司 | Aseptic pickling method for preserved meat |
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Application publication date: 20190215 |