CN110810738A - Beer-flavored cooked bacon and preparation method thereof - Google Patents

Beer-flavored cooked bacon and preparation method thereof Download PDF

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CN110810738A
CN110810738A CN201810922548.XA CN201810922548A CN110810738A CN 110810738 A CN110810738 A CN 110810738A CN 201810922548 A CN201810922548 A CN 201810922548A CN 110810738 A CN110810738 A CN 110810738A
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pickling
streaky pork
meat
beer
cooked bacon
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许明署
王秀芝
彭思源
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Zhejiang Qinglian Food Co Ltd
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Zhejiang Qinglian Food Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/045—Thawing subsequent to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
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  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a beer-flavored cooked bacon and a preparation method thereof, wherein the cooked bacon is prepared from pork as a raw material and beer as an auxiliary material, and the preparation method comprises the following steps: unfreezing the accepted raw meat, cutting, pickling by using a pickling ingredient containing laurocapram and citronellal, pouring into a jar at a proper time during pickling, adding beer for further pickling, after the pickling is finished, cleaning the pickled meat strips by using clear water containing succinic acid and chicoric acid, cooking to obtain cooked salted meat, cooling, vacuum sealing, inspecting finished products, externally packaging and warehousing. The cooked bacon prepared by the method has unique beer flavor, special golden red color, fresh, fragrant and tender meat quality, full juice and high elasticity, does not contain nitrite, can resist lipid oxidation, and can inhibit bacterial growth; the preparation method has the advantages of low cooking loss rate, high yield, high edible rate, high production efficiency, safe and healthy finished products and easy long-term storage.

Description

Beer-flavored cooked bacon and preparation method thereof
Technical Field
The invention relates to the field of food processing, in particular to a beer-flavored cooked bacon and a preparation method thereof.
Technical Field
Beer, called as wheat wine, is one of the most popular alcoholic beverages in the longest history. The beer is brewed with barley malt, hop and water as main material and through yeast fermentation, and is low alcohol beverage named as "liquid bread". The beer has the advantages of minimum ethanol content and high nutritive value, so that people are not easy to get drunk to hurt the body when drinking the beer, and the beer is beneficial to the body health when drinking a small amount of beer. The beer also contains carbohydrate, protein, carbon dioxide, vitamins, calcium, phosphorus and other substances, and has the functions of relieving summer heat and fever, helping digestion, stimulating appetite and strengthening spleen, promoting appetite and the like after being drunk frequently.
Pork, also known as pork of dolphin, is the meat of one of the major domestic animals, the domestic pigs of the family hogs. The pork is sweet in taste, salty and mild, contains rich protein, fat, carbohydrate, calcium, iron, phosphorus and other ingredients, is a main subsidiary food in daily life, and has the effects of tonifying deficiency, strengthening body, nourishing yin, moistening dryness and enlarging skin. It can be used as a nutrient tonic for patients with weakness after illness, blood deficiency after delivery, and emaciation with yellowish complexion. Pork is one of important animal food on dining tables of people. Because pork fibers are thin and soft, connective tissues are few, and muscle tissues contain more intramuscular fat, the pork flavor is particularly delicious after cooking.
The salty meat, which is commonly referred to as salted meat in China, also called salted meat, salted meat and hometown meat, is a raw meat product which is processed by using pork through salt and other seasonings without adding a smoking, boiling and dehydrating process, and needs to be thermally processed when being eaten. The bacon is popular food, is delicious and can be stored for a long time, and is edible by general people except the old who cannot eat food and the patients with gastric and duodenal ulcers who have food fast, so the bacon is popular with consumers. The bacon produced in China in many places is habitually called as 'south meat' in Zhejiang province of China, and the bacon produced in Subei province of Jiangsu province is called as 'north meat'. Compared with common pork, the bacon has unique flavor, contains rich phosphorus, potassium and sodium, fat, protein and the like, and has the effects of appetizing, dispelling cold, helping digestion and the like.
The cooking process is a process of heating the food green body which is processed primarily into a cooked product with good color, fragrance, taste and shape by various heating methods. The cooking process generally uses water, oil, water vapor, air, metal, etc. as a medium to cook the food by means of heat transfer by conduction, convection, or radiation. The cooked product can be effectively sterilized and disinfected after being cured, has the advantages of easy storage and convenient eating, and is widely liked by consumers.
In recent years, the yield of bacon products in China is high, along with the development of economy in China, the living standard of people is improved, the consumption concept of people is changed, the demand of pork tends to increase year by year, the pork products are also well loved by consumers, the consumption of urban and rural markets is increased day by day, but the industrialization degree and the commercialization degree of the bacon products are low, the production and consumption diversification of the bacon products are increased, the quality of bacon is improved, the safe, healthy, green, fast, instant and delicious bacon products are produced, and the improvement of the living quality of people is one of the key points of the industry development.
Disclosure of Invention
The invention aims to provide a cooked bacon with beer flavor and a preparation method thereof, the cooked bacon has unique beer flavor, special golden red color, fresh, fragrant and tender meat quality, full juice and high elasticity, does not add nitrite, can resist lipid oxidation, can inhibit bacterial growth, and the preparation method has low cooking loss rate, high yield, high edible rate, high production efficiency, safe and healthy finished products and is easy for long-term storage.
Aiming at the problems mentioned in the background technology, the invention adopts the technical scheme that:
a method for preparing beer-flavored cooked bacon, comprising: the method comprises the following steps of raw material acceptance, unfreezing, picking and cutting, pickling, jar inverting, cleaning, cooking, cooling, vacuum sealing, finished product inspection, external packaging and warehousing, and specifically comprises the following steps:
raw material acceptance inspection: taking 15-25 parts by weight of internal ternary first-level streaky pork with skin as a raw material, ensuring that the lean pork is bright and uniform in color, pure and white in fat and complete in certificate, wherein the raw material meat can be meat at upper ribs, waists, hips and other parts of a pig body, such as pork breast, rib meat, belly meat, stool meat and the like, and the streaky bacon is a high-end product in bacon, and is fried quickly after dicing, so that the finished product is bright and attractive in appearance, uniform in fat and lean matching, layered in meat quality and rich in taste;
unfreezing: placing streaky pork in a thawing chamber, naturally thawing, controlling the temperature of the thawing chamber to be less than or equal to 15 ℃, completing thawing when the central temperature of the streaky pork is raised to-2 ℃, performing heat exchange between the frozen pork and hot air in the thawing chamber, and enabling the air to continuously circulate around frozen products by using the air as a heat transfer medium, transferring heat to the meat products to be thawed, uniformly heating the meat products, raising the temperature, and promoting ice crystals to be melted so as to achieve the purpose of thawing;
picking and cutting: trimming the unfrozen streaky pork to ensure that the skin of the streaky pork is clean and has no stubble, cutting the streaky pork into strips with the mass of 600-1100 g, trimming and trimming the edges to obtain streaky pork strips, and cutting the streaky pork strips into strips which are convenient to be pickled, flavoring and filling in a jar to improve the quality of finished products;
pickling: putting edible salt, pepper and aniseed into a pot, slowly frying with slow fire until the smell of the pepper is emitted in the pot and the color of the salt is slightly yellow to obtain pickling ingredients, uniformly pouring the pickling ingredients into streaky pork strips, repeatedly rubbing the streaky pork strips with the pickling ingredients for 3-5 min, putting the streaky pork strips into a pickling cylinder in order, spreading a layer of pickling ingredients on the uppermost layer, starting pickling, controlling the pickling temperature to be 3-10 ℃, and completing pickling after 5-6 days, wherein the edible salt, the pepper and the aniseed contained in the pickling ingredients respectively account for 8-10 wt%, 0.05-1 wt% and 0.03-0.06 wt% of the fresh meat, after the streaky pork strips are pickled by using the pickling ingredients, the taste of the ingredients can slowly permeate into the flesh muscle of the streaky pork, the meat is endowed with different flavors, and the fishy smell of the meat can be effectively removed, and the table salt and other ingredients such as salt are added into the meat, the cured bacon becomes a hypertonic environment to inhibit or kill certain microorganisms in the meat, and meanwhile, the hypertonic environment can also reduce the oxygen content in the meat product and inhibit the activity of enzymes in the meat, so that the aim of preserving the meat for a long time is fulfilled, the cured bacon has solid muscle, no mucus exists on the surface, the color of a cut surface is bright red, and the fat is slightly yellowish;
cylinder reversing: pouring the preserved streaky pork into a jar once every 23-25 h, preparing a clean turnover box when pouring the jar, putting the streaky pork on the upper layer on the lower layer, putting the streaky pork on the lower layer, wiping and kneading the pickling ingredients for 1-2 min when pouring the jar for the first 2-3 times, scattering a layer of pickling ingredients on the uppermost layer, pouring beer into the pickling jar after the last jar pouring is finished until the streaky pork is submerged, and continuously pickling, wherein after the jar is filled, the permeation pressure inside and outside meat cells is different along with the melting of salt, the water inside the meat cells can permeate out cell membranes, the salt is changed into salt solution after water is discharged and is more easily and uniformly distributed around the meat, so that the salinity absorbed degree of the streaky pork in the jar is not completely consistent, the temperature and the salinity in the jar are prevented from being uneven through the pouring jar, the color protection and quality preservation in the pickling are facilitated, the beer can be added to remove the freshness and improve the flavor, and the special fragrance of hop is generated before the salted meat, after the product is eaten, the sense organ experience is cool and comfortable;
cleaning: the pickled streaky pork is placed in clear water to be soaked for 1.5-2.5 h, salt on the surface of the streaky pork is brushed by a brush, the streaky pork is washed by the clear water for one time and drained for later use, and the pickled streaky pork is rinsed by the clear water, so that the salt in the meat is properly reduced, the purpose of removing the salt is achieved, and the problem that the sodium element cannot be metabolized and the burden of the body is increased due to excessive salt intake when the salted meat is eaten is avoided;
cooking: hanging the cleaned streaky pork strips on a rack vehicle, pushing the streaky pork strips into a cooking furnace, cooking the streaky pork strips for 20-30 min, and taking out the streaky pork strips to obtain cooked bacon, wherein the cooked bacon can ensure that the color of the bacon is bright and stable, the bacon is adhered and solidified to generate physical property changes such as hardness, tooth feeling, elasticity and the like which are different from those of raw meat, and the shape of the bacon is fixed;
and (3) cooling: pushing the cooked salted streaky pork out of the furnace into a heat dissipation chamber for cooling, and packaging when the central temperature of the streaky pork strips is reduced to below 20 ℃;
and (3) vacuum sealing: vacuum packaging the cooled cooked salted streaky pork, and filling the packaging bags with production dates and batches one by one;
and (4) inspecting a finished product: checking and accepting the finished product bag by a quality inspector, and checking whether the finished product has impurities, whether the vacuum seal is firm and flat, and whether the phenomena of bag breaking and air leakage exist;
and (3) outer packaging: packaging the accepted cooked salted streaky pork in an outer packaging box according to the specified weight, and marking the production date, the batch and the like;
warehousing: and (3) storing the product in a-18 ℃ refrigeration house, stacking up and down to stack up no more than 7 layers without falling to the ground, and making batch marks.
Preferably, in the thawing step, the temperature of the air in the thawing chamber is controlled to be 10-15 ℃, the relative humidity is controlled to be 92-96%, and the wind speed is controlled to be 2-3 m/s, so that the juice formed by thawing can be reabsorbed by cells in the thawing process, the original quality of the raw material can be well recovered, and the loss of water-soluble nutrients can be avoided as much as possible.
Preferably, the pickling ingredients in the pickling step further comprise white spirit, white sugar and additives, the contents of the white spirit, the white sugar and the additives are respectively 4-5 wt%, 2-3 wt% and 0.003-0.005 wt% of the fresh meat, the additives comprise laurocapram and citronellal in a weight ratio of 3: 4-5, and the laurocapram and the citronellal can be mixed with Mg in muscle tissues on one hand2+、Ca2+The combination releases the carboxyl in the protein, and the charged carboxyl causes the protein molecules of the polypeptide structure to be relaxed and the internal space to be enlarged as a result of the same polarity repulsion, thereby quickening the permeation speed of the salt, effectively shortening the pickling time, improving the production efficiency, simultaneously, with the permeation of salt, the absorption of the drug through skin is promoted, the water absorption and expansion of muscle sheath of muscle connective tissue can be promoted, the lipid and protein structure of the muscle chromoplast is changed, the dissolution of the pigment on the muscle surface layer is accelerated, thereby promoting the color change of the meat, on the other hand, the water solubility of the meat can be utilized to be combined with a precursor for generating nitrite, the content of nitrite generated in the bacon is effectively reduced and controlled, the harmfulness of nitrite in the salted product is obviously avoided, and the citronellal in the additive has different fragrance at the same time, so that different flavors can be brought to the bacon; white sugarThe meat quality improver can improve the taste of meat, buffer the salty taste, enable the meat to have special delicious taste, promote the expansion of collagen in the meat, make meat tissues soft and juicy, increase the nutritional value of the meat, and play a good role in improving the quality of the salted meat.
Preferably, the alcohol content of the white spirit is more than 50 degrees, and the white spirit is pickled by high-alcohol content white spirit, so that sterilization and fishy smell removal can be realized, meanwhile, the free radicals are removed, precursors required by synthesis of heterocyclic amine in meat are reduced, and the content of certain kinds of heterocyclic amine is effectively reduced.
Preferably, the beer added in the cylinder inverting step is light-colored beer with the chroma of 5-14 EBC or dark-colored beer with the chroma of 14-40 EBC, and further preferably, the golden yellow beer added in the light-colored beer is fresh and mellow in taste and has prominent hop fragrance, so that the color of a finished product has a special golden red color, the appearance is more attractive, and the meat quality of the finished product achieves a more fresh and tender effect.
Preferably, the clean water used for soaking in the cleaning step contains succinic acid and chicoric acid which respectively account for 0.004-0.006 wt% and 0.002-0.006 wt% of the weight of the streaky pork strip, so that on one hand, the moisture content in the salted muscle tissue is reduced to the minimum, the addition of the succinic acid and the chicoric acid can passivate metal ions for promoting lipid oxidation, the activity of acid lipase can be increased, the hydrolysis reaction of fat is promoted, the hydrolysate can effectively inhibit the function of fat generating free radicals to delay the oxidation of the fat while generating the gain effect on the color of the salted meat, the growth of bacteria such as clostridium botulinum and the like can be effectively inhibited, the potential deterioration risk of the salted meat in long-term vacuum storage can be reduced, on the other hand, actomyosin can be promoted to generate actin and myosin, and the meat hardness of the salted meat can be reduced, the cohesiveness is improved, and the two proteins have excellent water binding capacity, so that the meat strips can absorb a large amount of water in the boiling process, the cooked salted meat has small shrinkage, full juice and full meat body and is elastic, the boiling loss rate of the product is obviously reduced, the product yield is improved, the water activity in the product can be reduced, and the storage of the product is facilitated.
A cooked salted meat with beer flavor is prepared by taking pork as a raw material and carrying out the processes of raw material acceptance, unfreezing, picking, cutting, pickling, jar pouring, cleaning, cooking, cooling, vacuum sealing, finished product inspection, external packaging and warehousing.
Compared with the prior art, the invention has the advantages that: 1) the prepared cooked bacon is not added with nitrite, and simultaneously, the precursor substance for generating the nitrite in the streaky pork is complexed to the maximum extent, so that the content of the nitrite generated in the bacon is effectively reduced and controlled, and the harmfulness of the nitrite in the salted product is obviously avoided; 2) the cooked salted meat prepared by the invention has unique beer flavor, presents special golden red color, is bright and bright, has better allure, is fresh, fragrant and tender, fat but not greasy, has moderate salinity, is full of juice, has full meat body, high elasticity and excellent quality, can resist lipid oxidation, inhibits the growth of bacteria, prolongs the quality guarantee period of the salted meat to the maximum extent, can be enjoyed at any time and is convenient to carry; 3) the cooked salted meat prepared by the method realizes the diversified preparation of segmentation and cooked food, meets the requirement of modern people on pursuing convenient and healthy diet, has low cooking loss rate, high yield and high edible rate, does not need to be modified before eating, and has edible part reaching 100 percent; 4) the preparation method of the cooked salted meat provided by the invention has the advantages of simple operation, simple equipment, low investment cost, high production efficiency, safe product, easy long-term storage and mass production.
Detailed Description
The scheme of the invention is further illustrated by the following examples:
example 1:
a preparation method of beer-flavored cooked bacon specifically comprises the following steps:
1) taking 15 parts of internal ternary first-level streaky pork with skin as a raw material according to parts by weight, ensuring that the lean meat is bright and uniform in color, pure and white in fat and complete in certificate, wherein the raw material meat can be meat at the upper rib, waist, hip and other parts of a pig body, such as pork breast, rib meat, belly meat, stool meat and the like, and the streaky bacon is a high-end product in bacon, and is fried quickly after being diced, so that the finished product is bright and attractive in appearance, uniform in fat and lean matching, layered in meat quality and rich in taste;
2) placing streaky pork in a thawing chamber, naturally thawing, controlling the temperature of the thawing chamber to be less than or equal to 15 ℃, completing thawing when the central temperature of the streaky pork is raised to-2 ℃, performing heat exchange between the frozen pork and hot air in the thawing chamber, and using air as a heat transfer medium to enable the air to continuously circulate around frozen products, transferring heat to the meat products to be thawed, uniformly heating the meat products, raising the temperature, and promoting ice crystals to melt, thereby achieving the purpose of thawing;
3) trimming the unfrozen streaky pork to ensure that the skin of the streaky pork is clean and has no stubble, cutting the streaky pork into strips with the mass of 600g, trimming and trimming the edges to obtain streaky pork strips, and cutting the streaky pork strips into strips which are convenient to be flavored and filled in a jar when being pickled so as to improve the quality of finished products;
4) putting edible salt, pepper and aniseed into a pot, slowly frying with slow fire until the smell of the pepper is emitted in the pot and the color of the salt is slightly yellow to obtain pickling ingredients, then uniformly pouring the pickling ingredients into the streaky pork, repeatedly rubbing the streaky pork with the pickling ingredients for 3min, neatly placing the streaky pork in a pickling jar, spreading a layer of pickling ingredients on the uppermost layer, starting pickling, controlling the temperature at 4 ℃ during pickling, and completing pickling after 6 days, wherein the quantities of the edible salt, the pepper and the aniseed contained in the pickling ingredients are respectively 8wt%, 0.05wt% and 0.03wt% of the fresh meat, after the streaky pork is pickled by using the pickling ingredients, the flavors of the ingredients can slowly permeate into the flesh of the streaky pork to endow the meat with different flavors and effectively remove the fishy smell of the meat, and by adding the ingredients such as salt into the meat, the cured bacon becomes a hypertonic environment to inhibit or kill certain microorganisms in the meat, and meanwhile, the hypertonic environment can also reduce the oxygen content in the meat product and inhibit the activity of enzymes in the meat, so that the aim of preserving the meat for a long time is fulfilled, the cured bacon has solid muscle, no mucus exists on the surface, the color of a cut surface is bright red, and the fat is slightly yellowish;
5) the preserved streaky pork needs to be inverted every 23 hours, a clean turnover box is prepared when the streaky pork is inverted, the streaky pork on the upper layer is placed on the lower layer, the lower layer is placed on the upper layer, the pickling ingredients are rubbed and kneaded for 1min when the streaky pork is inverted for the first 2 times, the pickling ingredients are spread on the uppermost layer, beer is poured into the pickling tank after the last time of inverting, the streaky pork is submerged, and the pickling is continued, because the permeation pressure inside and outside the meat cells is different along with the melting of the salt after the pickling in the tank, the water inside the meat cells can permeate out of cell membranes, the salt is changed into salt solution after the water is discharged and is more easily and uniformly distributed around the meat, so that the streaky pork in the tank can not completely absorb the same salinity, the inverted tank is required to prevent the temperature and the salinity from being uneven, the color protection and quality preservation in the pickling are facilitated, the beer can be added to remove fishy smell and refresh the flavor, and the flavor of the salted meat can generate a special hop fragrance before the, after the product is eaten, the sense organ experience is cool and comfortable;
6) the preserved streaky pork is placed in clear water to be soaked for 1.5h, then salt on the surface of the streaky pork is brushed by a brush, the streaky pork is washed by the clear water once and drained for later use, and the preserved streaky pork is rinsed by the clear water, so that the salt in the meat can be properly reduced, the purpose of removing the salt is achieved, and the problem that the sodium element cannot be metabolized and the burden of the body is increased due to excessive intake of the salt when the salted meat is eaten is avoided;
7) hanging the cleaned streaky pork strips on a rack vehicle, pushing the streaky pork strips into a cooking furnace, cooking the streaky pork strips for 20min, and taking out the streaky pork strips to obtain cooked salted meat, wherein the cooked salted meat can ensure that the meat is bright and stable in color and luster, and adhered and solidified to generate physical property changes such as hardness, tooth feeling, elasticity and the like which are different from those of raw meat, and fix the shape of the meat;
8) pushing the cooked salted streaky pork out of the furnace into a heat dissipation chamber for cooling, and packaging when the central temperature of the streaky pork strips is reduced to below 20 ℃;
9) vacuum packaging the cooled cooked salted streaky pork, and filling the packaging bags with production dates and batches one by one;
10) checking and accepting the finished product bag by a quality inspector, and checking whether the finished product has impurities, whether the vacuum seal is firm and flat, and whether the phenomena of bag breaking and air leakage exist;
11) packaging the accepted cooked salted streaky pork in an outer packaging box according to the specified weight, and marking the production date, the batch and the like;
12) and (3) storing the product in a-18 ℃ refrigeration house, stacking up and down to stack up no more than 7 layers without falling to the ground, and making batch marks.
In the thawing step, the temperature of the air in the thawing chamber is controlled at 10 ℃, the relative humidity is controlled at 92%, and the wind speed is controlled at 2m/s, so that the juice formed by thawing can be reabsorbed by cells in the thawing process, the original quality of the raw material is well recovered, and the loss of water-soluble nutrients is avoided as much as possible.
The pickling ingredients in the pickling step also comprise white spirit, white sugar and additives, the contents of the white spirit, the white sugar and the additives are respectively 4wt%, 2wt% and 0.003wt% of the weight of the fresh meat, the additives comprise laurocapram and citronellal in a weight ratio of 3:4, and the laurocapram and the citronellal can be mixed with Mg in muscle tissues on one hand2+、Ca2+The combination releases carboxyl in protein, and as a result of the repulsion of the same poles, the protein molecules with polypeptide structure are relaxed, the internal space is enlarged, the permeation speed of salt is increased, the pickling time is effectively shortened, the production efficiency is improved, and simultaneously, the permeation of the salt promotes the absorption of the drug through skin, the water absorption and expansion of muscle connective tissue muscle sheath can be promoted, the structure of the chromoplast lipid and protein of the muscle is changed, and the dissolution of the pigment on the surface layer of the muscle is accelerated, thereby promoting the color change of the meat, on the other hand, the color change of the meat is promotedThe water solubility of the additive is utilized, and the additive can be combined with a precursor substance for generating nitrite, so that the content of the nitrite generated in the bacon is effectively reduced and controlled, the harmfulness of nitrite in the salted product is obviously avoided, and the citronellal in the additive also has different fragrance, so that different flavors can be brought to the bacon; the white sugar can improve the taste of the meat, buffer the salty taste, enable the meat to have special delicious taste, promote the expansion of collagen in the meat, and the meat tissue to be soft and juicy, increase the nutritional value of the meat, and play a good role in enhancing the quality of the salted meat.
The alcohol content of the white spirit is 55 degrees, and the white spirit with high alcohol content is used for pickling, so that sterilization and fishy smell removal can be realized, meanwhile, the free radicals can be removed, the precursors required by the synthesis of heterocyclic amine in meat are reduced, and the content of some kinds of heterocyclic amine is effectively reduced.
The beer added in the step of cylinder inversion is golden yellow beer, the golden yellow beer has fresh and mellow taste, the hop fragrance is more prominent, the color of the finished product has a special golden red color, the appearance has better allure, and the meat of the finished product achieves the effect of being more fresh and tender.
The clean water used for soaking in the cleaning step contains succinic acid and chicoric acid which respectively account for 0.004wt% and 0.002wt% of the weight of streaky pork strips, on one hand, the moisture content in the salted muscle tissues is reduced to the minimum, the addition of the succinic acid and the chicoric acid has the effect of passivating metal ions for promoting lipid oxidation, the activity of acid lipase is increased, the hydrolysis reaction of fat is promoted, the hydrolysate has the effect of gaining the color of the salted meat, and simultaneously, the function of fat generating free radicals is effectively inhibited, so that the oxidation of the fat is delayed, the two proteins can effectively inhibit the growth of bacteria such as clostridium and the like, the potential deterioration risk of the salted meat in long-term vacuum storage is reduced, on the other hand, actomyosin can be promoted to generate actin and myosin, the meat hardness of the salted meat is reduced, the cohesiveness is improved, and both proteins have excellent water retention, in the cooking process, the meat strips can absorb a large amount of water, so that the cooked salted meat has small shrinkage, full juice and full meat body and high elasticity, the cooking loss rate of the product is obviously reduced, the product yield is improved, the water activity in the product can be reduced, and the storage of the product is facilitated.
Example 2:
a preparation method of beer-flavored cooked bacon specifically comprises the following steps:
1) taking 20 parts of internal ternary first-level streaky pork with skin as a raw material by weight, ensuring that the lean meat has bright and uniform color, pure white fat and complete certificates;
2) placing streaky pork in a thawing chamber, naturally thawing, controlling the temperature of the thawing chamber at 12 ℃, controlling the relative humidity at 94%, controlling the wind speed at 2m/s, and thawing when the central temperature of the streaky pork is raised to 0 ℃;
3) trimming the unfrozen streaky pork to ensure that the skin of the streaky pork is clean and has no stubble, cutting the streaky pork into strips with the mass of 800g, and trimming the edges to obtain streaky pork strips;
4) putting edible salt, fructus Zanthoxyli and fructus Anisi Stellati into a pot, slowly parching with slow fire until the smell of fructus Zanthoxyli is emitted and the color of salt is slightly yellow, the pickling ingredients can be obtained, then the pickling ingredients are evenly poured into the streaky pork, and the streaky pork is repeatedly rubbed and kneaded with the pickling ingredients for 4min, placing streaky pork strips in a pickling jar regularly, spraying a layer of pickling ingredients on the uppermost layer, starting pickling, controlling the temperature at 6 ℃ during pickling, completing pickling after 6 days, the amount of edible salt, pepper and anise contained in the pickling ingredients is respectively 9wt%, 0.08wt% and 0.04wt% of the weight of fresh meat, the pickling ingredients also contain white spirit, white sugar and additives, the contents of the components are respectively 4wt%, 2wt% and 0.004wt% of fresh meat, the additive contains laurocapram and citronellal in a weight ratio of 3:4, and the alcohol content of the white spirit is 65 degrees;
5) pouring the preserved streaky pork into a jar once every 25 hours, preparing a clean turnover box during jar pouring, putting the streaky pork on the upper layer on the lower layer, putting the streaky pork on the lower layer on the upper layer, wiping and kneading the pickling ingredients for 1min during the jar pouring for the first 2 times, scattering a layer of pickling ingredients on the upper layer, pouring golden yellow beer into the pickling jar after the last jar pouring is finished until the streaky pork is submerged, and continuously pickling;
6) soaking the pickled streaky pork in clear water for 2 hours, brushing salt on the surface of the streaky pork with a brush, washing with the clear water once again, and draining for later use, wherein the clear water for soaking in the cleaning step contains succinic acid and chicoric acid, the succinic acid and the chicoric acid respectively account for 0.005wt% and 0.004wt% of the weight of the streaky pork;
7) hanging the cleaned streaky pork strips on a rack vehicle, pushing the streaky pork strips into a cooking furnace, cooking for 30min, and taking out the streaky pork strips to obtain cooked bacon;
8) pushing the cooked salted streaky pork out of the furnace into a heat dissipation chamber for cooling, and packaging when the central temperature of the streaky pork strips is reduced to below 20 ℃;
9) vacuum packaging the cooled cooked salted streaky pork, and filling the packaging bags with production dates and batches one by one;
10) checking and accepting the finished product bag by a quality inspector, and checking whether the finished product has impurities, whether the vacuum seal is firm and flat, and whether the phenomena of bag breaking and air leakage exist;
11) packaging the accepted cooked salted streaky pork in an outer packaging box according to the specified weight, and marking the production date, the batch and the like;
12) and (3) storing the product in a-18 ℃ refrigeration house, stacking up and down to stack up no more than 7 layers without falling to the ground, and making batch marks.
Example 3:
a preparation method of beer-flavored cooked bacon specifically comprises the following steps:
1) taking 25 parts by weight of internal ternary first-level streaky pork with skin as a raw material, ensuring that the lean meat has bright and uniform color, pure white fat and complete certificates;
2) placing streaky pork in a thawing chamber, naturally thawing, controlling the temperature of the thawing chamber at 15 ℃, controlling the relative humidity at 96%, controlling the wind speed at 3m/s, and thawing when the central temperature of the streaky pork is raised to 2 ℃;
3) trimming the unfrozen streaky pork to ensure that the skin of the streaky pork is clean and has no stubble, cutting the streaky pork into strips with the mass of 1000g, and trimming and cutting the edges of the streaky pork to obtain streaky pork strips;
4) putting edible salt, fructus Zanthoxyli and fructus Anisi Stellati into a pot, slowly parching with slow fire until the smell of fructus Zanthoxyli is emitted and the color of salt is slightly yellow, the pickling ingredients can be obtained, then the pickling ingredients are evenly poured into the streaky pork, and the streaky pork is repeatedly rubbed and kneaded with the pickling ingredients for 5min, placing streaky pork strips in a pickling jar regularly, spraying a layer of pickling ingredients on the uppermost layer, starting pickling, controlling the pickling temperature at 8 ℃, completing pickling after 5 days, the amount of the edible salt, the pepper and the aniseed contained in the pickling ingredients are respectively 10wt%, 1wt% and 0.06wt% of the weight of the fresh meat, the pickling ingredients also contain white spirit, white sugar and additives, the contents of the components are respectively 5wt%, 3wt% and 0.005wt% of fresh meat, the additive contains laurocapram and citronellal in a weight ratio of 3:5, and the degree of the white spirit is 65 degrees;
5) pouring the preserved streaky pork into a jar once every 24 hours, preparing a clean turnover box during jar pouring, putting the streaky pork on the upper layer on the lower layer, putting the streaky pork on the lower layer on the upper layer, wiping and kneading the pickling ingredients for 2min during the jar pouring for the first 3 times, scattering a layer of pickling ingredients on the upper layer, pouring golden yellow beer into the pickling jar after the last jar pouring is finished until the streaky pork is submerged, and continuously pickling;
6) soaking the pickled streaky pork in clear water for 2.5h, brushing salt on the surface of the streaky pork with a brush, washing with clear water once again, and draining for later use, wherein the clear water for soaking in the cleaning step contains succinic acid and chicoric acid which respectively account for 0.006wt% and 0.006wt% of the weight of the streaky pork;
7) hanging the cleaned streaky pork strips on a rack vehicle, pushing the streaky pork strips into a cooking furnace, cooking for 25min, and taking out to obtain cooked bacon;
8) pushing the cooked salted streaky pork out of the furnace into a heat dissipation chamber for cooling, and packaging when the central temperature of the streaky pork strips is reduced to below 20 ℃;
9) vacuum packaging the cooled cooked salted streaky pork, and filling the packaging bags with production dates and batches one by one;
10) checking and accepting the finished product bag by a quality inspector, and checking whether the finished product has impurities, whether the vacuum seal is firm and flat, and whether the phenomena of bag breaking and air leakage exist;
11) packaging the accepted cooked salted streaky pork in an outer packaging box according to the specified weight, and marking the production date, the batch and the like;
12) and (3) storing the product in a-18 ℃ refrigeration house, stacking up and down to stack up no more than 7 layers without falling to the ground, and making batch marks.
Comparative example:
a method for producing beer-flavored cooked bacon, which is similar to example 3, except that: in the comparative example, no additive was added to the curing ingredients in step 4), except that: this comparative example produced beer-flavored cooked bacon without adding succinic acid and chicoric acid to the clear water used for soaking in step 6).
Sensory evaluation of cooked bacon with beer flavor
The examples 1 to 3 were used as test groups, a certain market of bacon of five flowers was used as a blank group, and after 200 persons were randomly sampled, comprehensive sensitization evaluation was performed, and specific results were as follows.
TABLE 1 cooked salted meat comprehensive sensory evaluation
Color and luster Tissue state Juicy nature Smell(s) Taste of the product
Example 1 The cut surface is glossy, the muscle is bright red, and the fat is slightly yellow Smooth cut surface, compact and firm meat quality and good elasticity Harder and chewy Has the special fragrance of beer and good fragrance Has normal taste and moderate saltiness
Example 2 Glossy, light golden red, white fat Smooth cut surface, compact and firm meat quality and good elasticity Moderate hardness degree and good chewiness Has special fragrance of beer and strong fragrance Delicious taste and moderate saltiness
Example 3 Glossy, golden red, white fat Smooth cut surface, compact and firm meat quality and good elasticity Moderate hardness degree and good chewiness Has special fragrance of beer and strong fragrance Delicious taste and moderate saltiness
Comparative example Glossy cut surface, reddish muscle and slightly yellow fat Smooth cut surface, compact and firm meat quality and general elasticity Harder and chewy Has beer fragrance, but is light General taste, salty flavor
Blank group A glossy and unlighty section, dark red muscle and yellow fat Coarse cut surface, weak meat quality and general elasticity Too hard and poor chewiness Fragrant but less The flavor is general, especially salty and slightly bitter
TABLE 2 texture influence of cooked bacon
Hardness of Elasticity Cohesiveness of Chewiness of the product Recovery property
Example 1 2288 0.827 0.661 1286 0.157
Example 2 2331 0.835 0.676 1324 0.161
Example 3 2435 0.841 0.684 1375 0.168
Comparative example 2178 0.804 0.649 1214 0.149
Blank group 2063 0.787 0.628 1178 0.138
As can be seen from the above Table 1, the sensory evaluations of the cooked bacon made in the examples were superior to the comparative examples in color, texture, juiciness, smell and taste, and were significantly superior to the blank group; as can be seen from table 2, after averaging the values of hardness, elasticity, cohesiveness, chewiness and recovery of the cooked bacon prepared in examples 1 to 4, the values were found to be higher than those of comparative examples 6.3%, 3.0%, 3.8%, 9.4%, 8.7%, and also significantly higher than those of blank groups 12.2%, 6.0%, 7.3%, 12.8%, and 17.4%, indicating that the cooked bacon prepared in examples has a better texture and market competitiveness; therefore, the cooked salted meat prepared by the method has unique beer flavor, presents special golden red color, is bright and bright, has more attraction, is fresh, fragrant and tender, fat but not greasy, has moderate salinity, is full of juice, full of meat, rich in elasticity, excellent in quality, can be enjoyed at any time, is convenient to carry, simple and convenient to operate in a preparation method, simple in equipment, low in investment cost, high in production efficiency, safe in product, easy to store for a long time, and can be produced in batches.
The conventional operations in the operation steps of the present invention are well known to those skilled in the art and will not be described herein.
The embodiments described above are intended to illustrate the technical solutions of the present invention in detail, and it should be understood that the above-mentioned embodiments are only specific embodiments of the present invention, and are not intended to limit the present invention, and any modification, supplement or similar substitution made within the scope of the principles of the present invention should be included in the protection scope of the present invention.

Claims (9)

1. A preparation method of beer-flavored cooked bacon comprises the steps of raw material acceptance, unfreezing, picking and cutting, pickling, cylinder pouring, cleaning, cooking, cooling, vacuum sealing, finished product inspection, external packaging and warehousing, and is characterized in that: the cleaning steps are as follows: soaking the salted streaky pork in clear water containing succinic acid and chicoric acid, brushing salt on the surface of the streaky pork, washing once again, and draining for later use.
2. The method for producing beer-flavored cooked bacon according to claim 1, wherein: the amount of the succinic acid is 0.004-0.006 wt% of the weight of the streaky pork strips, and the amount of the chicoric acid is 0.002-0.006 wt% of the weight of the streaky pork strips.
3. The method for producing beer-flavored cooked bacon according to claim 1, wherein: the unfreezing step comprises the following steps: naturally thawing the streaky pork, and completing thawing when the central temperature of the streaky pork is increased to-2 ℃.
4. The method for producing beer-flavored cooked bacon according to claim 3, wherein: when natural thawing is carried out, the temperature of air is 10-15 ℃, the relative humidity is 92-96%, and the wind speed is 2-3 m/s.
5. The method for producing beer-flavored cooked bacon according to claim 1, wherein: the pickling step comprises the following steps: the method comprises the steps of frying edible salt, pepper and aniseed to obtain pickling ingredients, pouring the pickling ingredients into streaky pork strips, repeatedly rubbing and kneading the streaky pork strips, putting the streaky pork strips into a pickling tank, starting pickling, and completing pickling after 5-6 days, wherein the pickling ingredients also comprise white spirit, white sugar and additives.
6. The method for producing beer-flavored cooked bacon according to claim 5, wherein: the additive contains laurocapram and citronellal in a weight ratio of 3: 4-5.
7. The method for producing beer-flavored cooked bacon according to claim 1, wherein: the cylinder reversing step comprises the following steps: in the pickling process, the streaky pork strips are required to be poured into the jar once every 23-25 hours, the pickling ingredients are required to be rubbed and kneaded again when the jars are poured for the first 2-3 times, and after the last jar pouring is finished, beer is poured into the pickling jar until the streaky pork strips are submerged, and pickling is continued.
8. The method for producing beer-flavored cooked bacon according to claim 1, wherein: the cooking steps are as follows: and pushing the cleaned streaky pork strips into a cooking furnace, cooking for 20-30 min, and taking out to obtain the cooked bacon.
9. The cooked bacon obtained by the method for producing beer-flavored cooked bacon according to any one of claims 1 to 8.
CN201810922548.XA 2018-08-14 2018-08-14 Beer-flavored cooked bacon and preparation method thereof Withdrawn CN110810738A (en)

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