CN110367436A - A kind of bacon and preparation method thereof - Google Patents
A kind of bacon and preparation method thereof Download PDFInfo
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- CN110367436A CN110367436A CN201910766690.4A CN201910766690A CN110367436A CN 110367436 A CN110367436 A CN 110367436A CN 201910766690 A CN201910766690 A CN 201910766690A CN 110367436 A CN110367436 A CN 110367436A
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- Prior art keywords
- bacon
- salt
- selenium
- containing selenium
- pickled
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- 235000015241 bacon Nutrition 0.000 title claims abstract description 119
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000011669 selenium Substances 0.000 claims abstract description 93
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 87
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 80
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 80
- 150000003839 salts Chemical class 0.000 claims abstract description 63
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 62
- 235000015277 pork Nutrition 0.000 claims abstract description 53
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 43
- 238000013329 compounding Methods 0.000 claims abstract description 41
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 31
- 239000001103 potassium chloride Substances 0.000 claims abstract description 31
- 239000011780 sodium chloride Substances 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims description 37
- 235000019542 Cured Meats Nutrition 0.000 claims description 31
- 239000000779 smoke Substances 0.000 claims description 30
- 239000000843 powder Substances 0.000 claims description 28
- 238000010411 cooking Methods 0.000 claims description 19
- 240000004160 Capsicum annuum Species 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 18
- 235000021552 granulated sugar Nutrition 0.000 claims description 16
- 244000223014 Syzygium aromaticum Species 0.000 claims description 14
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 14
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 14
- 239000002316 fumigant Substances 0.000 claims description 14
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 13
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 238000010298 pulverizing process Methods 0.000 claims description 9
- 238000009461 vacuum packaging Methods 0.000 claims description 9
- 240000007232 Illicium verum Species 0.000 claims description 8
- 235000008227 Illicium verum Nutrition 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 4
- 239000003085 diluting agent Substances 0.000 claims description 3
- 235000019504 cigarettes Nutrition 0.000 claims description 2
- 239000004576 sand Substances 0.000 claims 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 6
- 229910052700 potassium Inorganic materials 0.000 abstract description 6
- 239000011591 potassium Substances 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 4
- 235000013622 meat product Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 229910052708 sodium Inorganic materials 0.000 abstract description 4
- 239000011734 sodium Substances 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 159000000000 sodium salts Chemical class 0.000 abstract description 3
- 239000000243 solution Substances 0.000 description 26
- 239000000047 product Substances 0.000 description 14
- 235000021110 pickles Nutrition 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000036541 health Effects 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 230000008901 benefit Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 230000000391 smoking effect Effects 0.000 description 4
- -1 using fresh Substances 0.000 description 4
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- 206010039921 Selenium deficiency Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 102000006587 Glutathione peroxidase Human genes 0.000 description 2
- 108700016172 Glutathione peroxidases Proteins 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- RJFAYQIBOAGBLC-BYPYZUCNSA-N Selenium-L-methionine Chemical compound C[Se]CC[C@H](N)C(O)=O RJFAYQIBOAGBLC-BYPYZUCNSA-N 0.000 description 2
- RJFAYQIBOAGBLC-UHFFFAOYSA-N Selenomethionine Natural products C[Se]CCC(N)C(O)=O RJFAYQIBOAGBLC-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000006180 nutrition needs Nutrition 0.000 description 2
- 230000008447 perception Effects 0.000 description 2
- 238000013441 quality evaluation Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 229960002718 selenomethionine Drugs 0.000 description 2
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000019926 Keshan disease Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- XYUNNDAEUQFHGV-UHFFFAOYSA-N [Se].[Se] Chemical compound [Se].[Se] XYUNNDAEUQFHGV-UHFFFAOYSA-N 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000003546 flue gas Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000011121 hardwood Substances 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 201000008482 osteoarthritis Diseases 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of bacon and preparation method thereof, is related to meat product processing technology field.The raw material of the bacon includes pork containing selenium and compounding salt；Wherein, Se content is not less than 0.1mg/kg in the pork containing selenium；The compounding salt includes sodium chloride and potassium chloride, and in the compounding salt, and the mass percent of the potassium chloride is 35%~30%.In technical solution of the present invention, partial oxidation sodium is replaced using the potassium chloride with the saline taste feature similar with salt, effectively reduces the usage amount of sodium salt in bacon, it is edible more healthy, meanwhile, the potassium content in bacon is improved, the nutritive value of bacon is improved；Using the pork for being rich in selenium, makes to contain selenium element in bacon, further improve the nutritive value of bacon.
Description
Technical field
The present invention relates to meat product processing technology field, in particular to a kind of bacon and preparation method thereof.
Background technique
Selenium element is microelement necessary to a kind of mankind, has numerous healthcare functions, closely related with human health.Selenium
In vivo mainly in the form of selenomethionine exist, be maintain activity of glutathione peroxidase important composition at
Point, there is very strong inoxidizability.Selenium also contributes to body immunity, inhibits cancer cell multiplication, and selenium is to heavy metal element
There is extremely strong affinity, there is certain detoxication.Selenium deficiency will lead to cardiovascular disease, and Keshan disease, Kaschin-Beck disease etc. are a variety of
Disease.China is the country of a selenium deficiency, and there are different degrees of selenium deficiency situations for 2/3 population.Chinese Soclety of Nutrition recommend at
Year, people daily intaked selenium amount as 50~250 μ g.Since human body itself can not synthesize selenium, so can only be carried out by dietary int ake
Supplement.Wherein the best mode of selenium-supply is natural selenium-rich food of ingesting, and domestic existing selenium-rich product is mainly Se rich tea, selenium-rich
Rice, selenium rich of egg, selenium-rich beverage, the processing in relation to selenium-rich meat products are rarely found.
Bacon is the outstanding representative in the traditional salted and cured meat products in China, has a long history and magnificent culture, is me
The important component part of state's cooking culture legacy.Cured meat product mainly using fresh, jelly livestock meat as raw material, then be aided with salt, sugar,
Spice etc., by pickling, drying a kind of semi-finished product made of the processes such as air-dried or baking, sootiness.Pickle cured meat product production
At low cost, easy to produce and process, full of nutrition, unique flavor, because of the rose of its unique cured fragrance and happy people, by disappearing
The favor of the person of expense.To suppress growth of microorganism to extend the shelf life of bacon, many salt can be added in bacon during the preparation process,
However, taking in a large amount of salt for a long time will increase the probability that human body suffers from hypertension and cardiovascular disease, it is not conducive to good health.
With the enhancing of continuous improvement of people's living standards and health perception, consumer increasingly focuses on the health of diet
And therefore nutrition needs the bacon for proposing a kind of less salt high nutrition.
Summary of the invention
The main object of the present invention is to propose a kind of bacon and preparation method thereof, it is desirable to provide a kind of less salt high nutrition it is cured
Meat.
To achieve the above object, the invention proposes a kind of bacon, the raw material of the bacon includes pork containing selenium and compounding
Salt；
Wherein, Se content is not less than 0.1mg/kg in the pork containing selenium；
The compounding salt includes sodium chloride and potassium chloride, and in the compounding salt, the mass percent of the potassium chloride is
35%~30%.
Optionally, Se content is not less than 0.2mg/kg in the pork containing selenium.
Optionally, based on pork containing selenium described in 100 parts, the raw material of the bacon includes the raw material of following parts by weight: 4~
5 parts of compounding salt, 1~3 portion of white granulated sugar, 2~6 portions of cooking wine, 1~3 portion of chilli powder, 2~4 portions of Chinese prickly ashes, 1~3 part of illiciumverum, 1~3 part of osmanthus
Skin and 0.5~1.5 portion of cloves.
In addition, the present invention also proposes a kind of preparation method of bacon, the preparation method of the bacon the following steps are included:
Sodium chloride and potassium chloride are mixed and made into compounding salt, it is spare；
Chinese prickly ash, illiciumverum, cassia bark and cloves are mixed into simultaneously pulverization process, obtain seasoning powder；
The toppings, compounding salt, white granulated sugar, cooking wine and chilli powder are mixed into pickled material and are applied to pork containing selenium
Surface, pickled in 0~6 DEG C, obtain cured meat；
The cured meat is immersed in smoke solution and is smoked, bacon is obtained；
After the pickled material for removing the bacon surface, it is baked to curing, obtains bacon.
Optionally, described that the toppings, compounding salt, white granulated sugar, cooking wine and chilli powder are mixed into pickled material and applied
It is put on the surface of the pork containing selenium, in the step of being pickled, obtain cured meat for 0~6 DEG C, marinated temperature is 1~4 DEG C.
Optionally, described that the toppings, compounding salt, white granulated sugar, cooking wine and chilli powder are mixed into pickled material and applied
It is put on the surface of the pork containing selenium, in the step of being pickled, obtain cured meat for 0~6 DEG C, the marinated time is 3~4 days.
Optionally, described that the cured meat was immersed in smoke solution in the step of smoking, obtaining bacon, the cigarette
Fumeol is the water diluent of fumigant, and the volume fraction of fumigant described in the smoke solution is 8%~12%.
Optionally, described that the cured meat was immersed in smoke solution in the step of smoking, obtaining bacon, it smokes
Time is 5~10min.
Optionally, after the pickled material for removing the bacon surface, the step of being baked to curing, obtain bacon
In, when the baking, baking temperature is 40~55 DEG C, and baking time is 20~36h.
Optionally, after the pickled material for removing the bacon surface, the step of being baked to curing, obtaining bacon it
Afterwards, further includes:
By the bacon hanging to after cooling at the dry and ventilated, vacuum packaging.
In technical solution of the present invention, partial oxidation sodium is replaced using the potassium chloride with the saline taste feature similar with salt,
The usage amount of sodium salt in bacon is effectively reduced, it is edible more healthy, meanwhile, the potassium content in bacon is improved, is improved cured
The nutritive value of meat；Using the pork of selenium element rich content, make to contain selenium element in bacon, further improves the battalion of bacon
Support value.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention for those of ordinary skill in the art without creative efforts, can be with
Other relevant attached drawings are obtained according to these attached drawings.
Fig. 1 is the flow diagram of an embodiment of the preparation method of bacon proposed by the present invention.
The embodiments will be further described with reference to the accompanying drawings for the realization, the function and the advantages of the object of the present invention.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
The best mode of selenium-supply is natural selenium-rich food of ingesting, domestic existing selenium-rich product be mainly Se rich tea, Rice enriched-Se,
Selenium rich of egg, selenium-rich beverage, the processing in relation to selenium-rich meat products are rarely found.In addition, traditional bacon can be added during the preparation process
Many salt are unfavorable for body however, taking in a large amount of salt for a long time will increase the probability that human body suffers from hypertension and cardiovascular disease
Health.
With the enhancing of continuous improvement of people's living standards and health perception, consumer increasingly focuses on the health of diet
And therefore nutrition needs the bacon for proposing a kind of less salt high nutrition.
In consideration of it, the present invention proposes a kind of bacon, which has the advantages that less salt high nutrition.
The present invention proposes an embodiment of bacon, and in the present embodiment, the raw material of the bacon is including pork containing selenium and again
Complex salt；Wherein, Se content is not less than 0.1mg/kg in the pork containing selenium；The compounding salt includes sodium chloride and potassium chloride, and
In the compounding salt, the mass percent of the potassium chloride is 35%~30%.
In technical solution of the present invention, partial oxidation sodium is replaced using the potassium chloride with the saline taste feature similar with salt,
The usage amount of sodium salt in bacon is effectively reduced, it is edible more healthy, meanwhile, the potassium content in bacon is improved, is improved cured
The nutritive value of meat；Using the pork of selenium element rich content, make to contain selenium element in bacon, further improves the battalion of bacon
Support value.
Selenium mainly exists in the form of selenomethionine in vivo, is to maintain activity of glutathione peroxidase
Important composition ingredient has very strong inoxidizability.Selenium also contributes to body immunity, inhibits cancer cell multiplication, selenium pair
Heavy metal element has extremely strong affinity, has certain detoxication.But human body itself can not synthesize selenium, can only actively take in
Supplement.But inorganic selenium has toxicity and is not easy to be absorbed by organisms, and therefore, is usually mended by the edible animals and plants containing selenium
Selenium.Pork containing selenium refers to containing selenium element and selenium element content reaches the pork of certain standard (0.1~1mg/kg), usually logical
It crosses and feeds pig using Se-enriched feedstuff to which come the Se content that improves pork, pork containing selenium can be bought in the market, such as be bestowed favour
Selenium-rich black pork etc..The present embodiment bacon be applicable in it is all containing selenium and Se content reaches the pork of 0.1~1mg/kg, certainly, to chase after
Higher nutritional quality is sought, bacon quality made from the higher pork of Se content is more preferably, it is preferable that selenium contains in the pork containing selenium
Amount is 0.2~1mg/kg.
Potassium chloride has the saline taste feature similar with salt, while potassium is one of element needed by human, adjustable thin
The acid-base balance of suitable osmotic pressure and body fluid intracellular participates in the metabolism of endocellular sugar and protein, using potassium chloride substitution portion
Divide sodium chloride equally can provide saline taste for bacon, may also help in human body supplement potassium, moreover, effectively reducing the sodium in bacon
Salt content is eaten more healthy.But the incorporation of potassium is also unsuitable excessive, therefore, described in the compounding salt in the present embodiment
The mass percent of potassium chloride is 35%~30%, preferably 30%.
In addition, the present embodiment propose bacon raw material further include white granulated sugar, cooking wine, chilli powder, Chinese prickly ash, illiciumverum, cassia bark,
Cloves etc., and be to obtain preferable mouthfeel and flavor, in the present embodiment, the raw material of bacon includes: every 100 parts of (selenium of pork containing selenium
Content is 0.1~1mg/kg) in, 4~5 parts of compounding salt, 1~3 portion of white granulated sugar, 2~6 portions of cooking wine, 1~3 part of chilli powder, 2 are added
~4 portions of Chinese prickly ashes, 1~3 part of illiciumverum, 1~3 part of cassia bark and 0.5~1.5 portion of cloves.
It should be appreciated that the raw material of bacon proposed by the present invention includes but is not limited to the above-mentioned each component enumerated, can also wrap
Include orange peel, five-spice powder, gristle etc..
In addition, the invention also provides a kind of preparation method of bacon, the preparation method is with short production cycle, environmental pollution
It is small, and the bacon produced is good in taste, unique flavor and quality are stablized.Fig. 1 is the one of bacon preparation method proposed by the present invention
Embodiment.
In conjunction with Fig. 1, the preparation method of the bacon the following steps are included:
Step S10, sodium chloride and potassium chloride are mixed and made into compounding salt, it is spare.
In the present embodiment, the compounding salt of use includes that sodium chloride and potassium chloride can be prepared voluntarily when implementing.It is based on
It compounds in salt, the mass percent of potassium chloride is 35%~30%.When implementing, potassium chloride and sodium chloride according to potassium chloride matter
Amount percentage requirement is mixed, for example, in compounding salt, when the mass percent of potassium chloride is 30%, the quality hundred of sodium chloride
Divide than being 70%, therefore, can be that 3:7 be mixed according to weight ratio by potassium chloride and sodium chloride, can be obtained potassium chloride
The compounding salt that mass percent is 30%.
In the present embodiment, sodium chloride and potassium chloride are food-grade.
Step S20, Chinese prickly ash, illiciumverum, cassia bark and cloves are mixed into simultaneously pulverization process, obtains seasoning powder.
Step S30, the toppings, compounding salt, white granulated sugar, cooking wine and chilli powder are mixed into pickled material and are applied to
The surface of the pork containing selenium, is pickled in 0~6 DEG C, obtains cured meat.
The pork that the pork containing selenium used is 0.1~1mg/kg for selenium element content, and preferably selenium element content be 0.2~
The pork containing selenium of 1mg/kg；Pork containing selenium can according to need hind shank, pig loin, the streaky pork etc. of selection selenium-rich pig, specifically
Materials position is unlimited.Meanwhile the usage amount of each component is respectively as follows: in every 100 portions of pork containing selenium, be added 4~5 portions of compounding salt, 1~
3 portions of white granulated sugars, 2~6 portions of cooking wine, 1~3 portion of chilli powder, 2~4 portions of Chinese prickly ashes, 1~3 part of illiciumverum, 1~3 part of cassia bark and 0.5~
1.5 portions of cloves.
In addition, in order to shorten salting period under the conditions of guaranteeing bacon traditional properties and quality, the present embodiment uses low temperature
The dry method to salt down is pickled, and specifically, pickled material is first equably applied to the surface of the pork containing selenium, then place it in 0~6
It is pickled under DEG C environment.
Further, most preferably marinated temperature is 1~4 DEG C, and at this temperature, not only cured meat obtained is tasty sufficiently, and
And it is time-consuming short.
In addition, the marinated time can control at 3~4 days in the present embodiment, in this way, not only can be sufficiently tasty but also unlikely
In the too long of salting period of consuming.Wherein, one day is that for 24 hours, again it will be understood that as 72~96h within 3~4 days.
Further, it when the pork containing selenium that will have smeared pickled material, which is placed in, to be pickled 3~4 days at 1~4 DEG C, can obtain
Obtain the cured meat of most economic benefit.
It is understood that can first be pre-processed to pork containing selenium before carrying out step S30, such as will screening
After the good pork containing selenium of quality out cleans up, it is cut into the cutlet of long 18~22cm, wide 2~5cm, 1~1.5cm of thickness, with
Convenient for following process；It can also be tasty when drawing a plurality of mouth on cutlet in order to pickle or smoke with knife.
Step S40, the cured meat is immersed in smoke solution and is smoked, obtain bacon.
Traditional generated flue gas when processing is usually using a variety of materials smoldering such as sawdust of smoking makes come smoking food
Organic principle is attached to food surface, assigns the distinctive dark brown of food and smoked flavor, and inhibit the growth of microorganism, prevents
Only food apoilage.This fumigating method is easy to pollute the environment, and due to items such as sootiness temperature, time, humidity
Part is more difficult to control, causes to be unable to continuous operations, and unstable product quality.It compares traditional fumigating method, in the present embodiment, adopts
Specifically cured meat is immersed in smoke solution with liquid infiltration sootiness, smokes it sufficiently.This fumigating method can be with
It allows each position of cured meat sufficiently to smoke, to effectively suppress growth of microorganism, extends the storage period of product, while improving cured
The flavor of meat improves bacon quality, and curing effect is good and quality is stablized, and compares traditional fumigating method, and it is big to smoke the time
It is big to shorten.
In the present embodiment, smoke solution is the water diluent of fumigant, and fumigant, which refers to, to be made and passed through from hardwood destructive distillation only
Change processed, the solution containing sootiness ingredient can be bought in the market.In the present embodiment, using the dilution of fumigant
It is used as smoke solution, the volume fraction of fumigant is 8%~12% in smoke solution.In addition, the time smoked can for 5~
10min。
Step S50, after the pickled material for removing the bacon surface, it is baked to curing, obtains bacon.
Wherein, when the baking, baking temperature is 40~55 DEG C, and baking time is 20~36h.
Further, it is also possible to be packed after step S50 to bacon.Specifically, after step S50 further include:
Step S60, by the bacon hanging to after cooling at the dry and ventilated, vacuum packaging.
Technical solution of the present invention is described in further detail below in conjunction with specific embodiments and the drawings, it should be understood that
Following embodiment is only used to explain the present invention, is not intended to limit the present invention.
Embodiment 1
The sodium chloride of food-grade and potassium chloride are mixed and made into compounding salt by weight 7:3, it is spare；By 4g Chinese prickly ash, 2g eight
Simultaneously pulverization process is spare at seasoning powder for angle, 2g cassia bark and the mixing of 1g cloves；Fumigant, which is diluted with water to volume fraction, is
9% smoke solution, it is spare.
It takes 8g compounding salt, 2g white granulated sugar, 4g cooking wine and 2g chilli powder and above-mentioned toppings to be mixed into pickled material, will pickle
Material is uniformly applied to the surface of pork containing selenium (weight of pork containing selenium 200g), pickles 3 days at 2 DEG C, cured meat is made.Salt down described
Meat processed, which is immersed in smoke solution, smokes 5min, obtains bacon.After the pickled material for removing bacon surface, 20h is toasted at 40 DEG C,
Obtain bacon.
By bacon hanging to after cooling at the dry and ventilated, vacuum packaging obtains bacon product.
Embodiment 2
The sodium chloride of food-grade and potassium chloride are mixed and made into compounding salt by weight 7:3, it is spare；By 5g Chinese prickly ash, 3g eight
Simultaneously pulverization process is spare at seasoning powder for angle, 3g cassia bark and the mixing of 2g cloves；Fumigant, which is diluted with water to volume fraction, is
9% smoke solution, it is spare.
It takes 8g compounding salt, 3g white granulated sugar, 6g cooking wine and 3g chilli powder and above-mentioned toppings to be mixed into pickled material, will pickle
Material is uniformly applied to the surface of pork containing selenium (weight of pork containing selenium 200g), pickles 3 days at 4 DEG C, cured meat is made.Salt down described
Meat processed, which is immersed in smoke solution, smokes 5min, obtains bacon.After the pickled material for removing bacon surface, toasted at 45 DEG C for 24 hours,
Obtain bacon.
By bacon hanging to after cooling at the dry and ventilated, vacuum packaging obtains bacon product.
Embodiment 3
The sodium chloride of food-grade and potassium chloride are mixed and made into compounding salt by weight 7:3, it is spare；By 6g Chinese prickly ash, 4g eight
Simultaneously pulverization process is spare at seasoning powder for angle, 4g cassia bark and the mixing of 3g cloves；Fumigant, which is diluted with water to volume fraction, is
9% smoke solution, it is spare.
It takes 8g compounding salt, 4g white granulated sugar, 8g cooking wine and 4g chilli powder and above-mentioned toppings to be mixed into pickled material, will pickle
Material is uniformly applied to the surface of pork containing selenium (weight of pork containing selenium 200g), pickles 4 days at 1 DEG C, cured meat is made.Salt down described
Meat processed, which is immersed in smoke solution, smokes 10min, obtains bacon.After the pickled material for removing bacon surface, toasted at 50 DEG C
28h obtains bacon.
By bacon hanging to after cooling at the dry and ventilated, vacuum packaging obtains bacon product.
Embodiment 4
The sodium chloride of food-grade and potassium chloride are mixed and made into compounding salt by weight 69:31, it is spare；By 8g Chinese prickly ash, 6g
Simultaneously pulverization process is spare at seasoning powder for octagonal, 6g cassia bark and the mixing of 3g cloves；Fumigant, which is diluted with water to volume fraction, is
10% smoke solution, it is spare.
It takes 8g compounding salt, 6g white granulated sugar, 12g cooking wine and 6g chilli powder and above-mentioned toppings to be mixed into pickled material, will salt down
System material is uniformly applied to the surface of pork containing selenium (weight of pork containing selenium 200g), pickles 4 days at 3 DEG C, cured meat is made.It will be described
Cured meat, which is immersed in smoke solution, smokes 5min, obtains bacon.After the pickled material for removing bacon surface, toasted at 55 DEG C
36h obtains bacon.
By bacon hanging to after cooling at the dry and ventilated, vacuum packaging obtains bacon product.
Embodiment 5
The sodium chloride of food-grade and potassium chloride are mixed and made into compounding salt by weight 65:35, it is spare；By 7g Chinese prickly ash, 5g
Simultaneously pulverization process is spare at seasoning powder for octagonal, 5g cassia bark and the mixing of 2g cloves；Fumigant, which is diluted with water to volume fraction, is
8% smoke solution, it is spare.
It takes 10g compounding salt, 5g white granulated sugar, 10g cooking wine and 4g chilli powder and above-mentioned toppings to be mixed into pickled material, will salt down
System material is uniformly applied to the surface of pork containing selenium (weight of pork containing selenium 200g), pickles 3.5 days at 0 DEG C, cured meat is made.By institute
It states cured meat and is immersed in smoke solution and smoke 8min, obtain bacon.After the pickled material for removing bacon surface, toasted at 48 DEG C
30h obtains bacon.
By bacon hanging to after cooling at the dry and ventilated, vacuum packaging obtains bacon product.
Embodiment 6
The sodium chloride of food-grade and potassium chloride are mixed and made into compounding salt by weight 67:33, it is spare；By 6g Chinese prickly ash, 4g
Simultaneously pulverization process is spare at seasoning powder for octagonal, 4g cassia bark and the mixing of 2g cloves；Fumigant, which is diluted with water to volume fraction, is
12% smoke solution, it is spare.
It takes 9g compounding salt, 3g white granulated sugar, 7g cooking wine and 5g chilli powder and above-mentioned toppings to be mixed into pickled material, will pickle
Material is uniformly applied to the surface of pork containing selenium (weight of pork containing selenium 200g), pickles 3.6 days at 6 DEG C, cured meat is made.It will be described
Cured meat, which is immersed in smoke solution, smokes 6min, obtains bacon.After the pickled material for removing bacon surface, toasted at 52 DEG C
For 24 hours, bacon is obtained.
By bacon hanging to after cooling at the dry and ventilated, vacuum packaging obtains bacon product.
Organoleptic quality evaluations are carried out to bacon made from above-described embodiment 1~6.
Organoleptic quality evaluations project includes structural state, fragrance, succulence, flavour and color and according to shown in the following table 1
Bacon organoleptic quality standards of grading score:
1 organoleptic quality standards of grading of table
Organoleptic quality appraisal result is the summation of above-mentioned structural state, fragrance, succulence, flavour and color scoring.
There is the composition of personnel subjective appreciation group of abundant Majors of Food knowledge and experience by 10, evaluation is by each every time
Subjective appreciation personnel individually carry out, and do not exchange between each other, are gargled before sample evaluation with clear water.According to table 1 to embodiment 1~
It is averaged and is recorded in the following table 2 after the progress organoleptic quality scoring of bacon made from 6.
2 organoleptic quality appraisal result of table
| Scoring | |
| Embodiment 1 | 97 |
| Embodiment 2 | 96 |
| Embodiment 3 | 91 |
| Embodiment 4 | 95 |
| Embodiment 5 | 94 |
| Embodiment 6 | 91 |
As known from Table 2, bacon made from Examples 1 to 6 shows on structural state, fragrance, succulence, flavour and color
Good characteristic out illustrates bacon prepared by the present invention not only unique flavor, but also attractive color, mouthfeel are fresh and tender, has preferable
Organoleptic attribute.
The above is only a preferred embodiment of the present invention, is not intended to limit the scope of the invention, for this field
For technical staff, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any
Modification, equivalent replacement, improvement etc. should all be included within the scope of the present invention.
Claims (10)
1. a kind of bacon, which is characterized in that the raw material of the bacon includes pork containing selenium and compounding salt；
Wherein, Se content is not less than 0.1mg/kg in the pork containing selenium；
The compounding salt includes sodium chloride and potassium chloride, and in the compounding salt, and the mass percent of the potassium chloride is 35%
~30%.
2. bacon as described in claim 1, which is characterized in that Se content is not less than 0.2mg/kg in the pork containing selenium.
3. bacon as claimed in claim 1 or 2, which is characterized in that based on pork containing selenium described in 100 parts, the original of the bacon
Material includes the raw material of following parts by weight: 4~5 parts of compounding salt, 1~3 portion of white granulated sugar, 2~6 portions of cooking wine, 1~3 part of chilli powder, 2
~4 portions of Chinese prickly ashes, 1~3 part of illiciumverum, 1~3 part of cassia bark and 0.5~1.5 portion of cloves.
4. a kind of preparation method of bacon, which comprises the following steps:
Sodium chloride and potassium chloride are mixed and made into compounding salt, it is spare；
Chinese prickly ash, illiciumverum, cassia bark and cloves are mixed into simultaneously pulverization process, obtain seasoning powder；
The toppings, compounding salt, white granulated sugar, cooking wine and chilli powder are mixed into pickled material and are applied to the table of the pork containing selenium
Face is pickled in 0~6 DEG C, obtains cured meat；
The cured meat is immersed in smoke solution and is smoked, bacon is obtained；
After the pickled material for removing the bacon surface, it is baked to curing, obtains bacon.
5. the preparation method of bacon as claimed in claim 4, which is characterized in that described by the toppings, compounding salt, white sand
Sugar, cooking wine and chilli powder are mixed into pickled material and are applied to the surface of the pork containing selenium, are pickled in 0~6 DEG C, obtain cured meat
The step of in, marinated temperature be 1~4 DEG C.
6. the preparation method of bacon as claimed in claim 4, which is characterized in that described by the toppings, compounding salt, white sand
Sugar, cooking wine and chilli powder are mixed into pickled material and are applied to the surface of the pork containing selenium, are pickled in 0~6 DEG C, obtain cured meat
The step of in, the marinated time be 3~4 days.
7. the preparation method of bacon as claimed in claim 4, which is characterized in that described that the cured meat is immersed in smoke solution
In in the step of being smoked, obtaining bacon, the smoke solution is the water diluent of fumigant, and cigarette described in the smoke solution
The volume fraction of fumigant is 8%~12%.
8. the preparation method of bacon as claimed in claim 4, which is characterized in that described that the cured meat is immersed in smoke solution
In in the step of being smoked, obtaining bacon, the time smoked is 5~10min.
9. the preparation method of bacon as claimed in claim 4, which is characterized in that described to remove the described of the bacon surface
After pickled material, in the step of being baked to curing, obtaining bacon, when the baking, baking temperature is 40~55 DEG C, baking time 20
~36h.
10. the preparation method of bacon as claimed in claim 4, which is characterized in that the institute for removing the bacon surface
After stating pickled material, after the step of being baked to curing, obtaining bacon, further includes:
By the bacon hanging to after cooling at the dry and ventilated, vacuum packaging.
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| CN110786475A (en) * | 2019-11-28 | 2020-02-14 | 武汉轻工大学 | Chicken cake and preparation method thereof |
| CN110786469A (en) * | 2019-11-28 | 2020-02-14 | 武汉轻工大学 | Processing method of preserved meat product |
| CN110916107A (en) * | 2019-11-28 | 2020-03-27 | 武汉轻工大学 | Selenium-rich dried pork slice and preparation method thereof |
| CN111134288A (en) * | 2020-01-03 | 2020-05-12 | 湖南省龙鸣农业综合开发有限公司 | Selenium-rich preserved meat and preparation method thereof |
| CN111194874A (en) * | 2020-03-16 | 2020-05-26 | 西南大学 | Instant low-sodium-salt spicy preserved meat and preparation method thereof |
| CN112890113A (en) * | 2021-02-01 | 2021-06-04 | 武汉轻工大学 | Preparation method of preserved meat product and self-heating food |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110786475A (en) * | 2019-11-28 | 2020-02-14 | 武汉轻工大学 | Chicken cake and preparation method thereof |
| CN110786469A (en) * | 2019-11-28 | 2020-02-14 | 武汉轻工大学 | Processing method of preserved meat product |
| CN110916107A (en) * | 2019-11-28 | 2020-03-27 | 武汉轻工大学 | Selenium-rich dried pork slice and preparation method thereof |
| CN111134288A (en) * | 2020-01-03 | 2020-05-12 | 湖南省龙鸣农业综合开发有限公司 | Selenium-rich preserved meat and preparation method thereof |
| CN111194874A (en) * | 2020-03-16 | 2020-05-26 | 西南大学 | Instant low-sodium-salt spicy preserved meat and preparation method thereof |
| CN112890113A (en) * | 2021-02-01 | 2021-06-04 | 武汉轻工大学 | Preparation method of preserved meat product and self-heating food |
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