CN110089662B - Method for preparing smoking solution from tea branches and application of smoking solution - Google Patents
Method for preparing smoking solution from tea branches and application of smoking solution Download PDFInfo
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- CN110089662B CN110089662B CN201910440526.4A CN201910440526A CN110089662B CN 110089662 B CN110089662 B CN 110089662B CN 201910440526 A CN201910440526 A CN 201910440526A CN 110089662 B CN110089662 B CN 110089662B
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- 238000000034 method Methods 0.000 title claims abstract description 48
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- 239000000047 product Substances 0.000 claims abstract description 97
- 235000013372 meat Nutrition 0.000 claims abstract description 80
- 239000007788 liquid Substances 0.000 claims abstract description 45
- 239000000779 smoke Substances 0.000 claims abstract description 27
- 238000002360 preparation method Methods 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 claims abstract description 10
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- 238000007791 dehumidification Methods 0.000 claims description 25
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
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- 241000722363 Piper Species 0.000 claims description 19
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- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 2
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- 244000301850 Cupressus sempervirens Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 240000002547 Rosa roxburghii Species 0.000 description 1
- 235000000640 Rosa roxburghii Nutrition 0.000 description 1
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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 method for preparing smoking solution from tea branches and application of the smoking solution. a. Pulverizing tea tree branch as raw material, adding sucrose to obtain product A; b. performing dry distillation on the product A, condensing the obtained flue gas, collecting, and standing to obtain a product B; c. adsorbing the product B with active carbon, filtering, and collecting filtrate to obtain smoking solution. The preparation process of the liquid smoke is simple, the flavor components of the traditional smoking process are reserved, the prepared liquid smoke is free of carcinogens such as benzopyrene and the like, the process of wood smoking is omitted when the liquid smoke is used for preparing the preserved meat, the carcinogens such as 3,4-benzopyrene and the like in the traditional smoked meat product are effectively reduced, the environmental pollution caused by smoke generated by wood combustion is controlled, the liquid smoke is suitable for continuous production in factories, stable smoking color and stable smoking fragrance can be provided for the preserved meat, and the meat product which is safer, unique in flavor and good in quality is consumed by consumers.
Description
Technical Field
The invention relates to a smoking solution, in particular to a method for preparing a smoking solution from tea branches and application thereof.
Background
The traditional farmer preserved meat is prepared by pickling meat with high salt and processing the meat in a wood smoking mode, the wood smoked preserved meat contains 3,4-benzopyrene and other carcinogenic substances, meanwhile, smoke generated by combustion of wood causes environmental pollution, the cost of the preserved meat smoking is high, the consumed time is long, and the prepared preserved meat is black in color and is not attractive, and the industrial production and sale are not facilitated. However, in the conventional preserved meat preparation process of the existing factory, the preserved meat is mainly prepared by pickling, adding nitrite, smoking, baking and the like, and the method also causes environmental pollution, and the produced preserved meat also contains 3,4-benzopyrene and other carcinogenic substances.
In conclusion, the traditional process for preparing the preserved meat consumes long time, causes environmental pollution, and the produced preserved meat contains 3,4-benzopyrene and other carcinogenic substances, so that the appearance is not beautiful.
Disclosure of Invention
The invention aims to provide a method for preparing smoking solution from tea branches and application of the smoking solution. The preparation method of the liquid smoke is simple, the flavor components of the traditional liquid smoke are reserved, the prepared liquid smoke is free of carcinogens such as benzopyrene, the process of smoking wood is omitted, carcinogens such as 3,4-benzopyrene in the traditional smoked meat product are effectively reduced, environmental pollution caused by smoke generated by burning wood is controlled, reasonable utilization of waste is achieved, and cost of manpower and material resources in the smoked meat process is saved.
The technical scheme of the invention is as follows: a method for preparing smoking solution from tea branches is characterized by comprising the following steps: the preparation method is as follows;
a. pulverizing tea tree branch, and adding sucrose to obtain product A;
b. performing dry distillation on the product A, condensing the obtained flue gas, collecting, and standing to obtain a product B;
c. adsorbing the product B with active carbon, filtering, and collecting filtrate to obtain smoking solution.
In the method for preparing the smoking solution by using the tea branches, in the step a, the tea branches are used as raw materials, and cane sugar with the mass fraction of 13-18% is added after the tea branches are crushed by a crusher; the tea tree branches are obtained by drying the waste materials of the trimmed tea tree branches for 1-2 hours at the temperature of 90-110 ℃.
In the method for preparing the smoking solution from the tea branches, in the step b, the product A is subjected to dry distillation for 90-100 min under the condition of 180-190V; in the step b, the standing is carried out for 45 to 50 hours at the temperature of between-3 and-5 ℃.
The application of the smoking solution prepared from the tea branches in preparing the preserved meat is prepared according to the following method;
a. adding the smoking liquid into the spice-containing medium-humidity pickled meat blocks for 5-10 d, and rolling and kneading once every 22-24 h to obtain a product A;
b. transferring the product A to a dehumidification room for dehumidification to obtain a product B;
c. and baking, air drying and vacuum packaging the product B to obtain a finished smoked bacon product.
In the application of the smoking solution prepared from the tea branches to the preparation of the preserved meat, in the step a, the smoking solution accounts for 3-5% of the mass of the meat blocks.
In the application of the liquid smoke prepared from tea branches in the preparation of preserved meat, in the step a, the spices comprise water, salt, rock sugar, white spirit and pepper; the spice comprises 6-10% of water, 1.5-2.5% of salt, 1-1.4% of rock candy, 0.8-1.5% of white spirit and 0.4-0.6% of pepper by mass.
In the application of the smoking solution prepared from tea branches in the preparation of preserved meat, in the step a, the meat block is 5-8 cm wide and 22-27 cm long.
In the application of the smoking solution prepared from tea branches in the preparation of preserved meat, in the step b, the product A is transferred to a dehumidification room for dehumidification for 22-26 hours, the temperature of the dehumidification room is 12-18 ℃, and the humidity is 45-55%.
In the application of the liquid smoke prepared from tea branches in the preparation of bacon, in the step c, the product B is baked at 45-60 ℃ for 14-18 h and then dried in air at the humidity of 45-55% and the temperature of 12-18 ℃ for 12-16 d.
In the smoking liquid prepared from tea branches and the application thereof, smoking products are prepared from the smoking liquid, and the smoking products comprise fish, meat and bean smoking products.
The invention has the following beneficial effects:
1. the method for preparing the smoking solution from the tea branches comprises the following steps of; a. taking tea branches as raw materials, adding sucrose after a grinder to obtain a product A, and grinding: volatile components in the tea tree branch materials in the dry distillation process can be converted into total phenols and carbonyl compounds to the maximum extent; the tea branches are obtained by drying the waste materials of the trimmed tea branches for 1-2 hours at 90-110 ℃, and partial water in the fresh tea branches is removed, so that the quality of the smoking liquid is improved; b. performing dry distillation on the product A, condensing the obtained flue gas, condensing the collected flue gas, converting the condensed flue gas into liquid, facilitating collection, standing at low temperature to obtain a product B, and depositing 3,4-benzopyrene at the bottom of a container; c. adsorbing the B product by using active carbon, filtering, and taking filtrate to remove 3,4-benzopyrene in the smoking liquid to obtain smoking liquid; the tea branch smoking solution prepared by the method is wine red, has rich natural smoking fragrance, does not detect harmful substances such as benzopyrene and the like or has extremely low content of benzopyrene, improves the quality of the smoking solution, and simultaneously furthest retains the flavor components of the traditional smoking process, and the total phenol content in the smoking solution is more than or equal to 10.88mg/ml (guaiacol is taken as a standard product), the content of carbonyl compounds is more than or equal to 12.39g/100 ml.
2. The application of the smoking solution prepared from the tea branches in the preparation of the preserved meat is prepared according to the following method; a. adding the smoking liquid into the spice-containing medium-wet-method pickled meat blocks for 5-10 d, and rolling and kneading once every 22-24 h to obtain a product A, so that the smoking liquid and the spice can completely permeate into the preserved meat; b. transferring the product A to a dehumidification room for dehumidification to obtain a product B, wherein the purpose is to remove water on the surface of the preserved meat; c. baking and air-drying the product B, aiming at removing water which is easy to run off from the preserved meat to enable the preserved meat to form a certain shape, and then carrying out vacuum packaging to obtain a finished smoked preserved meat product; in the process of making the preserved meat, the traditional wood smoking mode is changed into the mode of adding the tea branch smoking liquid in the pickling stage, so that the wood smoking process is omitted, carcinogens such as 3,4-benzopyrene and the like in the traditional smoked meat product are effectively reduced, the environmental pollution caused by smoke generated by wood combustion is controlled, the reasonable utilization of waste is realized, the cost of manpower and material resources in the preserved meat smoking process is also saved, and the method is suitable for factory continuous production. Compared with the traditional preserved meat smoked by wood, the preserved meat prepared by using the smoking liquid disclosed by the invention can provide stable smoking color and fragrance for the preserved meat, and can obviously inhibit oxidation and decay of the preserved meat, so that other preservatives and antioxidant components are not required to be additionally added, and the meat product which is safer for consumers and has a unique flavor is obtained.
3. Compared with the traditional process period of a factory, the process for preparing the bacon by adopting the method is about 20d, and is obviously shortened by 30-50 d compared with the production period of the old bacon of a farmer, but because the bacon is not smoked by wood, the process for preparing the bacon by adopting the method reduces the manpower, material resources and smoke emission generated by wood combustion in the traditional process for preparing the bacon of the factory, realizes reasonable utilization of waste, saves the manpower and material resources cost in the bacon smoking process, is suitable for continuous production of the factory, can greatly shorten the production period of the bacon, and can be used for preparing the bacon.
4. The liquid smoke can also be used for preparing smoked products containing fish, meat and beans, has a wide application range, and has the advantage of preparing preserved meat by adopting the liquid smoke.
Experiments prove that:
1. the invention carries out component detection on the smoking liquid of the embodiment 1-5, the content of total phenols in the smoking liquid of the tea branches is more than or equal to 10.88mg/mL, the content of carbonyl compounds is more than or equal to 12.39g/100mL, as shown in the table 1; by measuring the volatile flavor substances of the tea branch smoking liquid, the rosa roxburghii tratt smoking liquid, the pine and cypress branch smoking liquid and the hawthorn kernel smoking liquid, the types of the volatile flavor substances in the tea branch smoking liquid are up to 36, wherein the relative contents of phenols and carbonyl compounds are the highest, and the highest contents are 29.22 percent and 38.83 percent respectively; the smoking liquid prepared from the tea branches of the invention reserves the flavor components of the traditional smoking process, has good quality, and does not contain carcinogens such as benzopyrene and the like;
TABLE 1 Smoke composition testing
2. The invention carries out component detection on the smoked bacon finished products of the embodiments 1-5; the content of the total amino acids in the finished smoked bacon is 486.3mg/100g, wherein the fresh amino acids account for about 11.08 percent of the total amino acids, and the sweet amino acids account for about 29.49 percent of the total amino acids; the total amino acid content of the traditional preserved meat in a factory is 562.7mg/100g, the umami amino acid accounts for about 3.38% of the total amino acid, and the sweet amino acid accounts for about 21.34% of the total amino acid, as shown in table 2; the smoked bacon product is proved to have stronger bacon taste than the traditional bacon products in the prior factory, and the fresh amino acid and the sweet amino acid have large values of the total amino acid and good quality;
TABLE 2 detection of the composition of smoked bacon products
3. 58 volatile flavor substances are detected in the smoked preserved meat finished products of the embodiments 1-5 of the invention, and the relative content is 86.249%; 52 types of traditional preserved meat in factories in the existing market are detected, the relative content is 86.814%, benzopyrene is not detected in the smoked preserved meat finished products of the embodiments 1-5 of the invention, and the content of benzopyrene detected in the traditional preserved meat in factories in the existing market is about 1.43 mug/kg, as shown in Table 3; proved by the invention, the smoked bacon product has unique flavor compared with the traditional bacon products of factories in the market, carcinogens such as 3,4-benzopyrene and the like in the traditional bacon product are effectively reduced, and the smoked bacon product has more types than the traditional bacon products of factories under the condition of consistent relative content of flavor substances, thereby showing more abundant flavor.
TABLE 3 detection of volatile flavor substances in smoked bacon products
In conclusion, the preparation process of the liquid smoke disclosed by the invention is simple, the flavor components of the traditional smoking process are retained, the prepared liquid smoke is free of carcinogens such as benzopyrene, the process of smoking wood is omitted, the carcinogens such as 3,4-benzopyrene in the traditional smoked meat product are effectively reduced, the environmental pollution caused by smoke generated by burning wood is controlled, reasonable utilization of waste is realized, the cost of manpower and material resources in the process of smoking the preserved meat is saved, the method is suitable for continuous production in factories, stable smoking color and flavor can be provided for the preserved meat, the oxidation and decay of the preserved meat can be obviously inhibited, other preservatives and antioxidant components are not required to be additionally added, the consumption of consumers is safer, the meat product with unique flavor is obtained, the production period of the preserved meat can be greatly shortened, meanwhile, the method for preparing the preserved meat has moderate and hard muscle tissue finished products, the lean meat part is brownish red, the fat meat part is light amber, the surface is clean and dry, the flavor is more rich, the prepared by the method disclosed by the invention, and the prepared preserved meat can also be used for fish with rich and beneficial effects.
Detailed Description
The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.
Example 1. A method for preparing smoking solution from tea tree branches comprises preparing smoke solution from tea tree branches;
a. taking tea branches as raw materials, crushing the tea branches by a crusher, and adding 13% of sucrose by mass to obtain a product A; the tea tree branches are obtained by drying the waste materials of the trimmed tea tree branches for 1 hour at 90 ℃;
b. distilling A product for 90min at 180V, condensing the obtained flue gas, collecting, and standing at-3 deg.C for 45 hr to obtain B product;
c. adsorbing the B with active carbon, filtering, and collecting filtrate to obtain smoking solution.
The application of the smoking solution prepared from the tea branches in preparing the preserved meat is prepared according to the following method;
a. adding the smoking liquid into the spice-containing medium-wet pickled meat for 5d, and rolling and kneading once every 22h to obtain product A; the smoking liquid accounts for 3% of the mass of the meat blocks; the spice comprises water, salt, crystal sugar, white spirit and pepper, wherein the mass fractions of the water, the salt, the crystal sugar, the white spirit and the pepper in the spice in the meat pieces are respectively 6% of the water, 1.5% of the salt, 1% of the crystal sugar, 0.8% of the white spirit and 0.4% of the pepper; the width of the meat block is 5cm, and the length of the meat block is 22cm;
b. transferring the product A to a dehumidification room for dehumidification for 22h, wherein the temperature of the dehumidification room is 12 ℃, and the humidity is 45%, so as to obtain a product B;
c. baking the product B at 45 deg.C for 14h, air drying at 45% humidity and 12 deg.C for 12d, and vacuum packaging to obtain smoked bacon product.
Example 2. A method for preparing smoking solution from tea tree branches comprises preparing smoke solution from tea tree branches;
a. taking tea branches as raw materials, crushing the tea branches by a crusher, and adding sucrose with the mass fraction of 14% to obtain a product A; the tea tree branches are obtained by drying the waste materials of the trimmed tea tree branches for 1.5 hours at 100 ℃;
b. distilling A product at 185V for 95min, condensing the obtained flue gas, collecting, and standing at-4 deg.C for 48 hr to obtain B product;
c. adsorbing the product B with active carbon, filtering, and collecting filtrate to obtain smoking solution.
The application of the smoking solution prepared from the tea branches in preparing the preserved meat is prepared according to the following method;
a. adding the smoking liquid into the spice-containing medium wet pickled meat blocks for 6d, and rolling and kneading once every 23h to obtain product A; the smoking liquid accounts for 4% of the mass of the meat blocks; the spice comprises water, salt, crystal sugar, white spirit and pepper, wherein the mass fractions of the water, the salt, the crystal sugar, the white spirit and the pepper in the spice, which account for the meat pieces, are respectively 7% of the water, 2% of the salt, 1.1% of the crystal sugar, 1% of the white spirit and 0.5% of the pepper; the width of the meat block is 6cm, and the length of the meat block is 24cm;
b. transferring the product A to a dehumidification room for dehumidification for 23h, wherein the temperature of the dehumidification room is 14 ℃, and the humidity is 50%, so as to obtain a product B;
c. baking the B product at 50 ℃ for 16h, air-drying at 50% humidity and 14 ℃ for 14d, and vacuum packaging to obtain the smoked bacon product.
Example 3. A method for preparing smoking solution from tea tree branches comprises preparing smoke solution from tea tree branches;
a. taking tea branches as raw materials, crushing the tea branches by a crusher, and adding sucrose with the mass fraction of 16% to obtain a product A; the tea tree branches are obtained by drying the waste materials of the trimmed tea tree branches for 2 hours at 110 ℃;
b. distilling A product at 190V for 90min, condensing the obtained flue gas, collecting, and standing at-5 deg.C for 45 hr to obtain B product;
c. adsorbing the product B with active carbon, filtering, and collecting filtrate to obtain smoking solution.
The application of the smoking solution prepared from the tea branches in preparing the preserved meat is prepared according to the following method;
a. adding the smoking liquid into the spice-containing medium-wet pickled meat blocks for 8d, and rolling and kneading once every 24h to obtain product A; the smoking liquid accounts for 5% of the mass of the meat blocks; the spices comprise water, salt, crystal sugar, white spirit and pepper, wherein the mass fractions of the water, the salt, the crystal sugar, the white spirit and the pepper in the spices respectively account for 8% of the water, 2.2% of the salt, 1.3% of the crystal sugar, 1.3% of the white spirit and 0.4% of the pepper; the width of the meat block is 8cm, and the length of the meat block is 22cm;
b. transferring the product A to a dehumidification room for dehumidification for 26h, wherein the temperature of the dehumidification room is 16 ℃, and the humidity is 55% to obtain a product B;
c. baking the product B at 60 deg.C for 14h, air drying at 45% humidity and 18 deg.C for 16d, and vacuum packaging to obtain smoked bacon product.
Example 4. A method for preparing smoking solution from tea tree branches comprises preparing smoke solution from tea tree branches;
a. taking tea branches as raw materials, crushing the tea branches by a crusher, and adding 13-18% of cane sugar by mass to obtain a product A; the tea tree branches are obtained by drying the waste materials of the trimmed tea tree branches for 1-2 hours at the temperature of 90-110 ℃;
b. distilling A product at 185V for 95min, condensing the obtained smoke, collecting, and standing at-3 deg.C for 50 hr to obtain B product;
c. adsorbing the product B with active carbon, filtering, and collecting filtrate to obtain smoking solution.
The application of the smoking solution prepared from the tea branches in preparing the preserved meat is prepared according to the following method;
a. adding the smoking liquid into the spice-containing medium wet pickled meat blocks for 10d, and rolling and kneading once every 22h to obtain product A; the smoking liquid accounts for 4% of the mass of the meat blocks; the spice comprises water, salt, crystal sugar, white spirit and pepper, wherein the mass fractions of the water, the salt, the crystal sugar, the white spirit and the pepper in the spice, which account for the meat pieces, are respectively 6% of the water, 2.5% of the salt, 1.2% of the crystal sugar, 1.3% of the white spirit and 0.4% of the pepper; the width of the meat block is 7cm, and the length of the meat block is 25cm;
b. transferring the product A to a dehumidification room for dehumidification for 24h, wherein the temperature of the dehumidification room is 18 ℃, and the humidity is 45%, so as to obtain a product B;
c. baking the product B at 50 deg.C for 16h, air drying at 55% humidity and 18 deg.C for 14d, and vacuum packaging to obtain smoked bacon product.
Example 5. A method for preparing smoking solution from tea tree branches comprises preparing smoke solution from tea tree branches;
a. taking tea branches as raw materials, crushing the tea branches by a crusher, and adding 18% of cane sugar by mass to obtain a product A; the tea tree branches are obtained by drying the waste materials of the trimmed tea tree branches for 2 hours at 110 ℃;
b. distilling A product at 190V for 100min, condensing the obtained flue gas, collecting, and standing at-5 deg.C for 50 hr to obtain B product;
c. adsorbing the product B with active carbon, filtering, and collecting filtrate to obtain smoking solution.
The application of the smoking solution prepared from the tea branches in preparing the preserved meat is prepared according to the following method;
a. adding the smoking liquid into the spice-containing medium wet pickled meat blocks for 10d, and rolling and kneading once every 24h to obtain product A; the smoking liquid accounts for 5% of the mass of the meat blocks; the spice comprises water, salt, crystal sugar, white spirit and pepper, wherein the mass fractions of the water, the salt, the crystal sugar, the white spirit and the pepper in the spice, which account for the meat pieces, are respectively 10% of the water, 2.5% of the salt, 1.4% of the crystal sugar, 1.5% of the white spirit and 0.6% of the pepper; the width of the meat block is 8cm, and the length of the meat block is 27cm;
b. transferring the product A to a dehumidification room for dehumidification for 26h, wherein the temperature of the dehumidification room is 18 ℃, and the humidity is 55% to obtain a product B;
c. baking the product B at 60 deg.C for 18h, air drying at 55% humidity and 18 deg.C for 16d, and vacuum packaging to obtain smoked bacon product.
Claims (3)
1. A method for preparing smoking solution from tea branches is characterized by comprising the following steps: the preparation method is as follows;
a. pruning the waste of the tea branches, drying for 1-2 h at 90-110 ℃, and adding 13-18% of cane sugar by mass percent after passing through a pulverizer to obtain a product A;
b. performing dry distillation on the product A for 90-100 min under the condition of 180-190V, condensing and collecting the obtained flue gas, and standing for 45-50 h at the temperature of-3 to-5 ℃ to obtain a product B;
c. adsorbing the B with active carbon, filtering, and collecting filtrate to obtain smoking solution.
2. Use of the liquid smoke obtained by the method of claim 1 in the preparation of bacon, wherein: the preparation method is as follows;
a. adding the smoking liquid into spices to wet-process and pickle 5-10 days of meat blocks with the width of 5-8 cm and the length of 22-27 cm, wherein the smoking liquid accounts for 3-5% of the mass fraction of the meat blocks, and rolling and kneading the meat blocks once every 22-24 h to obtain a product A;
b. transferring the product A to a dehumidification room for dehumidification for 22-26 h, wherein the temperature of the dehumidification room is 12-18 ℃, and the humidity is 45-55%, so as to obtain a product B;
c. baking the product B at 45-60 ℃ for 14-18 h, air-drying at the humidity of 45-55% and the temperature of 12-18 ℃ for 12-16 d, and vacuum-packaging to obtain the finished smoked bacon.
3. Use according to claim 2, characterized in that: in the step a, the spices comprise water, salt, rock sugar, white spirit and pepper; the spice comprises 6-10% of water, 1.5-2.5% of salt, 1-1.4% of rock candy, 0.8-1.5% of white spirit and 0.4-0.6% of pepper by mass.
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| CN111567750A (en) * | 2020-05-18 | 2020-08-25 | 遵义黔之农食品有限公司 | Liquid-smoking preserved meat and processing method thereof |
| CN112715907B (en) * | 2020-12-23 | 2023-03-28 | 河南双汇投资发展股份有限公司 | Method for preparing food smoking liquid by using perilla as raw material and application thereof |
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| CN102342389B (en) * | 2011-09-21 | 2013-08-21 | 广东海洋大学 | Preparation method of carcinogen-free food smoking solution |
| CN103005483B (en) * | 2013-01-24 | 2014-01-15 | 重庆敦康农业发展股份合作社 | Method for making Tujia scented bacon |
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