CN109329881A - A kind of bacon sauce and preparation method thereof - Google Patents

Abstract

The present invention provides bacon sauce and preparation method thereof, are mainly prepared from the following raw materials: in terms of mass fraction, 100-130 parts of bacon, 40-50 parts of garlic, 40-50 parts of peanut, 6-10 parts of Chinese prickly ash, 7-10 parts of sesame, 160-180 parts of vegetable oil, 10-20 parts of edible salt, 5-10 parts of flavoring agent.Method includes: selected pure pig round, hangs on eminence and smokes, and to the yellowing of fat meat surface, lean meat surface stain up to bacon, and bacon is cut into bacon item is spare, and garlic, peanut, sesame, Chinese prickly ash are then pulverized into powder；Vegetable oil is first put into preheating of opening fire, is suitable for being put into bacon item to oil temperature, the bacon item of shortening is pulled after frying out, peanut is put into, the bacon item for being put into shortening after capsicum, then frying is put into if having capsicum in raw material, add other raw materials to get.The bacon sauce rich in taste of the embodiment of the present invention smells that A sweety scent assails the nostrils, green and healthy, salt content is low.

Description

A kind of bacon sauce and preparation method thereof

Technical field

The present invention relates to food processing fields, in particular to a kind of bacon sauce and preparation method thereof.

Background technique

Bacon refers to the process of meat after marinated using processed goods made by baking (or exposure under daylight).Bacon Anti-corrosion ability is strong, can extend the holding time, and increases distinctive flavor, this is the main distinction with bacon.Phosphorus in bacon, potassium, The rich content of sodium, also containing elements such as fat, protein, carbohydrate, the bacon smoked is the same outside and inside, cooked to be cut into Piece, transparent shinny, bright in colour, saturating red, taste mellowness of tasting in yellow, the oiliness mouth of fertilizer is thin not get stuck between the teeth, not only unique flavor, And there is appetizing, cold removing, help digestion and other effects.In view of the healthcare function and unique oral sensations of bacon, therefore by vast consumption The favor of person.But the eating method of bacon is relatively simple, can only frying or cook it is edible, and carry extremely not It is convenient, it is usually applicable only to family and is cooked.So that can not be suitable for all consumer groups, applicable surface is narrow. Though only the meat containing bacon itself is fragrant in addition, its mouthfeel is unique but relatively simple, it is unsuitable for liking mouthfeel comparing diversification Consumer, and bacon salt content itself is relatively high that be easy to make eater to absorb salt amount excessively high, causes various diseases, damages Human health.In view of this, the present invention is specifically proposed.

Summary of the invention the first object of the present invention is to provide a kind of bacon sauce, the bacon sauce solve it is above go out Existing technical problem has and eats rich in taste, taste diversification, smells that A sweety scent assails the nostrils, and green and healthy, saliferous The advantages that measuring requirement that is low, can satisfy the majority of consumers.The second object of the present invention is to provide bacon sauce described in one kind Preparation method, this method have operate it is easy, at low cost, essence in each raw material can be drawn to greatest extent, make that This merges into each other the advantages that obtaining the bacon sauce that mouthfeel is unique, aromatic flavour is polynary.In order to realize above-mentioned mesh of the invention , the following technical scheme is adopted: being mainly prepared from the following raw materials: the embodiment of the invention provides a kind of bacon sauce with quality Number meter, 100-130 parts of bacon, 40-50 parts of garlic, 40-50 parts of peanut, 6-10 parts of Chinese prickly ash, 7-10 parts of sesame, vegetable oil 160-180 parts, 10-20 parts of edible salt, 5-10 parts of flavoring agent.Bacon variety protection on the market is various, but is done using bacon It is more rarely seen at this product of bacon sauce.The bacon sauce that the present invention is made into overcomes the too big meeting of the high amount of bacon salt content itself The problem of influencing human health, while mouthfeel more diversification, aromatic flavour, the scope of application is also relatively wider, is not limited only to boiling , can be with noodles served with soy sauce, sesame butter, etc., botargo with frying, carrying is also more convenient, and eating method does not have to simply cut in advance, therefore is worth a wide range of It promotes and applies.

In the present invention, every kind of raw material is all made of natural food materials, the selection by raw material type and specifically matched, to neutralize Fall the high salinity of bacon itself so that the bacon sauce rich in taste diversification produced, without miscellaneous taste, suitable for different crowd It is required that.Wherein bacon can self manufacture be also commercially available on the market, be then cut into strip.As major ingredient its used in amounts in 100- Between 130 parts, then match other auxiliary materials again, garlic, the dosage of peanut are relatively larger between 40-50 parts, and Chinese prickly ash, sesame are then Unsuitable dosage is excessive, because can make, finished product bacon sauce is too greasy and taste rushes very much, and dosage need to be controlled in suitable range Interior, the salinity that can neutralize bacon itself can also enhance mouthfeel, and the dosage of last vegetable oil and bacon item also has relative scale pass System, bacon item more palatable crisp can be made, the dosage of these raw materials of edible salt with flavoring agent especially needs to control, dosage Directly resulting in very much entire finished product bacon sauce greatly becomes waste product, can only directly abandon.Therefore the dosage of visible each raw material is invention The relatively figure of merit that people is groped by largely creating experiment, which kind of raw material dosage is relatively large, which kind of raw material dosage is relatively Small have fastidious, rather than random materials, various raw materials complement each other on mouthfeel, color and smell, work in coordination Keep its mouthfeel all good, be also effectively maintained the body-building function of bacon itself, is very suitable for promoting and applying on a large scale.Into one Step, in order to enhance the synergy between raw material, in the dosage of raw material, in terms of mass fraction, 115-125 parts of bacon, greatly 42-48 parts of garlic, 42-48 parts of peanut, 7-9 parts of Chinese prickly ash, 8-9 parts of sesame, 165-175 parts of vegetable oil, 13-18 parts of edible salt, seasoning 7-9 parts of agent.Wherein, the type of flavoring agent is preferably chickens' extract, monosodium glutamate or both mixing, and more preferably group is combined into both chickens' extract and monosodium glutamate Mixture, chickens' extract accounts for 1-2 parts, remaining is monosodium glutamate；Two kinds of flavoring agent controls can make bacon sauce in suitable ratio range Taste is better.In order to adapt to the taste of different crowd, for some consumers for relatively liking pungent food, further include in raw material Capsicum, 90-110 parts of dosage, preferably 90-105 parts.Dosage is excessive in order to prevent covers the perfume (or spice) generated after the fusion of other raw materials Gas, therefore unsuitable dosage is excessive.Certainly, the above raw material planted if it is oneself or self manufacture more preferably because in this way Raw material sources can be made more guaranteed, it is more pure natural, and to select no scar, without worm hole, appearance smoother matter It measures relatively good, controls raw material from source in this way, can also enhance the quality of product.Vegetable oil is preferably selected first-class vegetable seed Oil.The embodiment of the present invention is additionally provided and a kind of prepares bacon sauce using above-mentioned raw materials in addition to providing a kind of bacon sauce composition of raw materials Method, include the following steps:

(A) selected pure pig round, hangs on eminence and smokes, to the yellowing of fat meat surface, lean meat surface stain up to bacon, and Bacon is cut into bacon item is spare, and garlic, peanut, sesame, Chinese prickly ash are then pulverized into powder, spare；(B) first by vegetable oil It is put into preheating of opening fire, is suitable for being put into bacon item to oil temperature, the bacon item of shortening is pulled in frying out for a period of time, peanut is put into, It is put into the bacon item for being put into shortening after capsicum, then frying 10-15min if having capsicum in raw material, finally adds other raw materials, i.e., Obtain product.Although each raw material can be bought by market and directly be used, if bacon item passes through above-mentioned specific preparation side Method carries out self manufacture, other raw materials also carry out some pretreatment operations accordingly, so that taste is better.First say bacon item Specific production method, pure pig round is selected when selecting raw meat first, the meat positioned at this position of animal is due to belonging to The frequent movable region of animal, meat it is opposite can more compact, mouthfeel consolidation sting head, belong to the first-class former material for preparing bacon item, It will be smoked after having selected raw meat, the terminal point control smoked, which also compares, to be very learned, need to be just to the yellowing of fat meat surface, lean meat Surface stain can stop smoking at this time, this is also inventor just finds this preferably to smoke by a large amount of creative experiments Method.In addition, preferably hanging on liftoff 3-5m high when smoking, and using biodiversity degree between 2-5% Cypress timber is smoked 3-4 months, and liftoff the two indexs of the timber of height and selection directly affect the product for the bacon smoked out Matter selects cypress timber of the mass percentage content between 2-5% to be smoked, and can allow in bacon in addition to light meat is fragrant The timber fragrance of faint scent can also be mixed.After smoking, so that it may cut bacon, cutting the step is also to have centainly It is fastidious, preferably lean meat is separately cut with fat meat, the size of the thin bacon item cut and fertile bacon item is Between long 1.5-2cm, wide 0.5-0.6cm, thick 0.5-0.6cm, because lean meat and the fat meat technique in subsequent production are slightly different, Therefore preferably the two is separated in order to be conducive to subsequent production, and size also should not be too large, not only bad behaviour in manufacturing process Make, mouthfeel when also will affect subsequent filling and edible, therefore size is preferably controlled in suitable range.In addition, In addition to the special facture technique of bacon item, other raw materials preferably will also carry out certain pretreatment, garlic, peanut, sesame, Chinese prickly ash It need to be pulverized into powder, specific granularity size does not have stringent control, and capsicum preferably chooses the scarlet chilli of color simultaneously in advance It crushes, the chilli powder that the granularity of crushing is 0.4-0.6cm reuses, will not in this way to blanking is convenient for after pretreatment of raw material The effect of influence subsequent consumption person carries out edible susceptibility, but the chilli seed in chilli powder has flavouring, therefore chilli powder Broken granularity will control.Edible salt and flavoring agent do not need on the contrary to be beforehand with any processing.To raw material by strictly select with And pretreatment rear-wheel needs that vegetable oil is first put into preheating of opening fire, is suitable for being put into bacon item to oil temperature to important step, The bacon item of shortening is pulled in frying out for a period of time, and peanut is put into, and capsicum, then frying 10- are put into if having capsicum in raw material It is put into the bacon item of shortening after 15min, adds other raw materials finally to get product.When being put into bacon, it is first put into well cutting Fertile bacon frying, when the grease residue 10-20% in fertile bacon item, fertile bacon item is just in golden yellow at this time, is fished out It rises, then will be pulled out after thin its no moisture of bacon frying of well cutting again, the thin bacon title pulled out at this time is in brown Color.Girth of a garment bacon item needs formulate different frying production methods according to the difference of the two component difference itself, more scientific in this way.It fries After bacon item processed, middle record sequentially adds other raw material placement orders according to the method described above.In addition, if you need to add capsicum, it is peppery Green pepper and peanut are before adding fertile bacon item, thin bacon item, other raw materials are then added after adding fertile bacon item, thin bacon item, The sequence limitation of this addition is to spend and need the duration and degree of heating of frying to determine according to different raw material itself is easily ripe, according to this Taste is better for the bacon sauce that a sequence adding raw materials are prepared, therefore had better not random reversed order.In the present invention, first Peanut is added, chilli powder carries out frying when chilli powder is by red flavescence black, sequentially adds fertile bacon item, the stirring of thin bacon item It is uniformly mixed, the mixing time that the fertile bacon item of addition, thin bacon item are uniformly mixed is 20-30min, and the time of stirring is not It is preferably too long, the effective component contained in itself in raw material can be destroyed, and will increase burning.Likewise, being eventually adding other raw materials The time being uniformly mixed is 30-40min, also unsuitable frying overlong time.Preparation route is by specific bacon of the invention Applicant obtains by a large amount of practices, and the control of each parameter has convenient range, cannot arbitrarily change, entire preparation side Method has been realized in standardized stream process control.It is the re-optimization carried out on the basis of open bacon sauce formulation, although using Formula of the invention, the method for commonly making sauce of the prior art can also, but use preparation method of the invention more excellent.Finally, Bacon sauce by it is filling, sterilize 20-30min step under the conditions of 150-180 DEG C after, finished product can be obtained and form sale.With existing skill Art is compared, the invention has the benefit that (1), the embodiment of the invention provides a kind of formula of bacon sauce, raw material is all made of Natural food materials, do not contain any chemical substance, health environment-friendly, and mouthfeel is all good, salt content is low, will not damage human health, It is edible suitable for being widely popularized；(2) the bacon sauce that the embodiment of the present invention is prepared overcomes the meat pulp that market is generally sold and only has Oil, capsicum and meat taste the shortcomings that, not only aromatic flavour but also smell also more faint scent, be not limited only to boiling and fry System, can improve the appetite of consumer with noodles served with soy sauce, sesame butter, etc., botargo；(3) the embodiment of the invention also provides a kind of preparation sides of bacon sauce Method realizes standardized stream process control, and make by carrying out stringent control to each conditional parameter in preparation process route Preparation Method is simple, at low cost, and used raw material and equipment can be commercially available in the market, is easy to get very much.(4) of the invention The fertile bacon item that is divided into bacon item of embodiment creativeness is respectively processed with thin bacon item, so that the bacon sauce wind prepared Taste is more preferably.

Specific embodiment is described in detail embodiment of the present invention below in conjunction with embodiment, but this field skill Art personnel will be understood that the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.In embodiment The person that is not specified actual conditions, carries out according to conventional conditions or manufacturer's recommended conditions.Production is not specified in agents useful for same or instrument Manufacturer person is the conventional products that can be obtained by commercially available purchase.The raw material of the bacon sauce processed of embodiment 1 is as follows: bacon item 130g, garlic 40g, peanut 50g, Chinese prickly ash 6g, sesame 7g, vegetable oil 165g, edible salt 10g, chickens' extract 5g；The preparation side of bacon sauce Method is as follows: 1) selected pure pig round, hangs on liftoff high 3m or so on bar, and underface is placed timber and smoked, just fertile The yellowing of meat surface, lean meat surface stain can stop smoking, and then be cut into cured bacon by knife bacon item, garlic, flower Life, sesame, Chinese prickly ash are then broken into pulverizer powdered；2) first vegetable oil is put into pot, is opened fire micro- to start in oil temperature Micro- to be put into bacon item when smoldering, frying maturation pulls the bacon item of shortening out, is then put into peanut, then frying 10- It is put into the bacon item of shortening after 15min, finally adds other remaining raw materials, obtains bacon sauce.The original of the bacon sauce processed of embodiment 2 Expect as follows: thin bacon 80g, fertile bacon 20g, garlic 50g, peanut 40g, Chinese prickly ash 10g, sesame 10g, vegetable oil 175g, food With salt 20g, chickens' extract 1g, monosodium glutamate 9g, capsicum 110g；Bacon sauce the preparation method is as follows: 1) selected pure pig round, hangs on bar At upper liftoff high 4m, underface is placed cypress timber of the biodiversity degree between 2-5% and is smoked, just fertile The yellowing of meat surface, lean meat surface stain can stop smoking, and then be cut into cured bacon by knife bacon item, lean meat and fertilizer Meat need to be separated and be cut, and the size of the thin bacon item and fertile bacon item that cut is wide 0.5- between long 1.5-2cm 0.6cm, thick 0.5-0.6cm, garlic, peanut, sesame, Chinese prickly ash be then broken into pulverizer it is powdered, capsicum be color it is scarlet Chilli is simultaneously ground into the chilli powder that granularity is 0.4cm；2) first vegetable oil is put into pot, is opened fire micro- to start in oil temperature It is micro- to be put into fertile bacon item when smoldering, it is pulled out when frying is at its grease residue 10%, then thin its no moisture of bacon frying is become At being pulled out after brown, then peanut, chilli powder are put into, when green pepper powder is by red just flavescence black, the fertile bacon item of addition, After thin bacon item is uniformly mixed frying 20min, finally adds other remaining raw materials and is uniformly mixed frying 30min, Obtain bacon sauce；3) bacon sauce is filling according to the specification progress of every bottle of 35g, and 20min step is sterilized under the conditions of 180 DEG C It afterwards, can be directly as sale of finished goods.The raw material of the bacon sauce processed of embodiment 3 is as follows: thin bacon 86g, fertile bacon 29g, greatly Garlic 42g, peanut 48g, Chinese prickly ash 7g, sesame 8g, vegetable oil 160g, edible salt 13g, chickens' extract 2g, monosodium glutamate 5g, capsicum 105g；Bacon Sauce the preparation method is as follows: 1) selected pure pig round, hangs on bar at liftoff high 4m, biodiversity percentage is placed in underface It is smoked than cypress timber of the content between 2%, just the yellowing of fat meat surface, lean meat surface stain can stop smoking, Then it is cut into cured bacon by knife bacon item, lean meat need to be separated with fat meat and be cut, the thin bacon item cut Size with fertile bacon item is wide 0.5-0.6cm between long 1.5-2cm, thick 0.5-0.6cm, garlic, peanut, sesame, flower Green pepper is then broken into pulverizer powdered, and capsicum is the scarlet chilli of color and is ground into the chilli powder that granularity is 0.6cm； 2) first vegetable oil is put into pot, opens fire and be put into fertile bacon item when in oil temperature to start to smolder slightly, frying is at its grease It pulls out when residue 20%, then is pulled out after thin its no moisture of bacon frying is become brown, then put peanut, chilli powder Enter, when green pepper powder is by red just flavescence black, after the fertile bacon item of addition, thin bacon item are uniformly mixed frying 30min, finally It adds other remaining raw materials and is uniformly mixed frying 40min, obtain bacon sauce；3) by bacon sauce according to the rule of every bottle of 35g Lattice progress is filling, and under the conditions of 150 DEG C after sterilization 30min step, can be directly as sale of finished goods.The bacon processed of embodiment 4 The raw material of sauce is as follows: thin bacon 100g, fertile bacon 25g, garlic 48g, peanut 42g, Chinese prickly ash 9g, sesame 8g, vegetable oil 180g, edible salt 18g, monosodium glutamate 9g, capsicum 90g；Bacon sauce the preparation method is as follows: 1) selected pure pig round, hangs on bar At upper liftoff high 4m, underface is placed cypress timber of the biodiversity degree between 5% and is smoked, just fat meat Surface yellowing, lean meat surface stain can stop smoking, and then be cut into cured bacon by knife bacon item, lean meat and fat meat It need to separate and be cut, the size of the thin bacon item and fertile bacon item that cut is wide 0.5- between long 1.5-2cm 0.6cm, thick 0.5-0.6cm, garlic, peanut, sesame, Chinese prickly ash be then broken into pulverizer it is powdered, capsicum be color it is scarlet Chilli is simultaneously ground into the chilli powder that granularity is 0.5cm with pulverizer；2) first vegetable oil is put into pot, is opened fire in oil temperature Fertile bacon item is put into when starting to smolder slightly, is pulled out when frying is at its grease residue 15%, then by thin bacon frying its No moisture is pulled out after becoming brown, is then put into peanut, chilli powder, when green pepper powder is by red just flavescence black, is added After fertile bacon item, thin bacon item are uniformly mixed frying 25min, finally add other remaining raw materials and be uniformly mixed stir-fry 35min processed obtains bacon sauce；3) bacon sauce is filling according to the specification progress of every bottle of 35g, and sterilized under the conditions of 150 DEG C It, can be directly as sale of finished goods after 30min step.The city bacon Jiang Yu that experimental example 1 prepares 1-4 of the embodiment of the present invention It sells old foster-mother's meat pulp (comparative example 1) and does following experiment: inviting 250 people at random first, be equally divided into 5 groups and tried out, first group Everyone tastes the bacon sauce that embodiment 1 is prepared, and second group everyone tastes the bacon sauce that embodiment 2 is prepared, third group everyone The bacon sauce that embodiment 3 is prepared is tasted, the 4th group everyone tastes the bacon sauce that embodiment 4 is prepared, the 5th group of everyone trial test The old foster-mother's meat pulp taken is bought in comparative example 1 on the market, every tester has tasted, and investigates results of sensory evaluation, The bacon sauce that the embodiment of the present invention is prepared receives having deep love for for the majority of consumers, and most consumers are for of the invention Bacon sauce gives very high evaluation in mouthfeel, appearance and smell, compared to the existing old foster-mother's meat pulp sold on the market For, it is full of nutrition due to being added to a variety of crude drugs in raw material, it is many kinds of, it can mutually merge, make between component Taste is better.And the possible taste of old foster-mother's meat pulp is laid particular stress on, sauce is unevenly not sticky enough, and diluter, the scope of application is narrow. Although illustrate and describing the present invention with specific embodiment, it will be appreciated that without departing substantially from spirit and model of the invention Many other change and modification can be made in the case where enclosing.It is, therefore, intended that in the following claims including belonging to All such changes and modifications in the scope of the invention.

Claims (10)

1. a kind of bacon sauce, which is characterized in that be mainly prepared from the following raw materials: in terms of mass fraction, 100-130 parts of bacon, 40-50 parts of garlic, 40-50 parts of peanut, 6-10 parts of Chinese prickly ash, 7-10 parts of sesame, 160-180 parts of vegetable oil, 10-20 parts of edible salt, 5-10 parts of flavoring agent.

2. bacon sauce according to claim 1, which is characterized in that be mainly prepared from the following raw materials: cured in terms of mass fraction 115-125 parts of cutlet, 42-48 parts of garlic, 42-48 parts of peanut, 7-9 parts of Chinese prickly ash, 8-9 parts of sesame, 165-175 parts of vegetable oil, food With 13-18 parts of salt, 7-9 parts of flavoring agent.

3. -2 described in any item bacon sauce according to claim 1, which is characterized in that the flavoring agent is chickens' extract, monosodium glutamate or two The mixture of person；The preferably mixture of chickens' extract and monosodium glutamate, wherein chickens' extract 1-2 parts, remaining is monosodium glutamate.

4. -2 described in any item bacon sauce according to claim 1, which is characterized in that based on mass fraction, the raw material also wraps Include 90-110 parts of capsicum, preferably capsicum 90-105 parts.

5. the preparation method of the described in any item bacon sauce of claim 1-4, which comprises the steps of: (A) essence Pure pig round is selected, eminence is hung on and smokes, to the yellowing of fat meat surface, lean meat surface stain up to bacon, and bacon is cut Spare at bacon item, garlic, peanut, sesame, Chinese prickly ash are then pulverized into powder, spare；(B) first vegetable oil is put into open fire it is pre- Heat is suitable for being put into bacon item to oil temperature, and the bacon item of shortening is pulled in frying out for a period of time, peanut is put into, as having in raw material Capsicum is then put into the bacon item that shortening is put into after capsicum, then frying 10-15min, adds other raw materials finally to get product.

6. the preparation method of bacon sauce according to claim 5, which is characterized in that the selected pure pig of the step (A) is big Das Beinfleisch hangs on eminence and smokes, to fat meat surface yellowing lean meat surface stain up in the step of bacon, selected pure pig thigh Meat hangs on liftoff 3-5m high, and cypress timber of the biodiversity degree between 2-5% is selected to smoke 3-4 months, to Yellowing lean meat surface stain in fat meat surface is up to bacon.

7. the preparation method of bacon sauce according to claim 5, which is characterized in that the step (A) carries out bacon In the step of cutting, lean meat is separately cut with fat meat, the size of the thin bacon item cut and fertile bacon item is Between long 1.5-2cm, wide 0.5-0.6cm, thick 0.5-0.6cm；Preferably, capsicum chooses the scarlet chilli of color simultaneously in advance The chilli powder that granularity is 0.4-0.6cm is ground into reuse.

8. the preparation method of bacon sauce according to claim 7, which is characterized in that the step (B) first by vegetable oil In the step of being put into preheating, be suitable for being put into bacon item to oil temperature, frying to the bacon for pulling shortening out for a period of time, by vegetable oil It is put into preheating, after oil temperature is suitable for, fertile bacon frying is first put into, when the grease residue 10-20% in fertile bacon item, by it It picks up, then will be pulled out after thin its no moisture of bacon frying again.

9. the preparation method of bacon sauce according to claim 8, which is characterized in that step (B's) puts peanut Enter, capsicum is put into if having capsicum in raw material, the bacon item of shortening is put into after frying 10-15min, finally adds other raw materials In step, it is first added peanut, chilli powder carries out frying when chilli powder is by red flavescence black, sequentially adds fertile bacon item, thin Bacon item is uniformly mixed, be eventually adding other raw materials be uniformly mixed to get；Preferably, fertile bacon is sequentially added The mixing time that item, thin bacon item are uniformly mixed is 20-30min, be eventually adding that other raw materials are uniformly mixed when Between be 30-40min.

10. according to the preparation method of the described in any item bacon sauce of claim 5-9, which is characterized in that the step will be passed through (B) product obtained is filling, sterilize 20-30min step under the conditions of 150-180 DEG C after, finished product can be obtained.