CN111264604A - Preserved meat processing technology - Google Patents
Preserved meat processing technology Download PDFInfo
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- CN111264604A CN111264604A CN201811475195.XA CN201811475195A CN111264604A CN 111264604 A CN111264604 A CN 111264604A CN 201811475195 A CN201811475195 A CN 201811475195A CN 111264604 A CN111264604 A CN 111264604A
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- meat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A preserved meat processing technology comprises the following steps: 1) preparing raw materials: selecting streaky pork with skin on the streaky pork; 2) preparing auxiliary materials: the auxiliary materials comprise a pickling material I for primary pickling, a pickling material II for secondary pickling and a plurality of smoking materials, wherein the mass of the pickling material I accounts for 1-2% of the mass of the streaky pork; 3) soaking treatment: cleaning meat strips, placing the meat strips in rice washing water, soaking for 1.5-2 h at 5-10 ℃, and airing to evaporate surface water after soaking; 4) primary pickling treatment: adding auxiliary materials I into the dried meat strips for primary pickling; 5) secondary pickling treatment: re-pickling with a pickling material II; 6) and (3) airing: airing the re-pickled meat strips in a clean and ventilated place for 8-10 days; 7) smoking and roasting: uniformly erecting the dried meat strips in a smoking room, igniting smoking materials, and smoking for 4-6 hours; 8) packaging: taking out the meat strips after the smoking and roasting, airing the meat strips in a clean and ventilated place to remove redundant smoke smell, and then carrying out vacuum packaging. The invention is healthy and nutritious, has mellow and fragrant flavor, and leaves fragrance on labial teeth after being eaten.
Description
Technical Field
The invention relates to the technical field of meat product processing and production, in particular to a preserved meat processing technology.
Background
The smoked preserved meat is a characteristic traditional famous dish, the dish is contained in Hunan dishes and Sichuan dishes, the smoked and salted preserved meat has fragrant and salty taste, can greatly promote appetite, and has the effects of stimulating appetite, dispelling cold, helping digestion and the like, so the smoked and preserved meat is deeply favored by people.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a preserved meat processing technology to obtain healthy and nutritional preserved meat with unique flavor according with the current healthy diet of people, and solve the problems in the background technology.
The technical problem solved by the invention is realized by adopting the following technical scheme:
a preserved meat processing technology comprises the following steps:
1) preparing raw materials: selecting streaky pork with skin on the streaky pork, weighing and cutting the streaky pork into meat strips with the width of 5-6 cm;
2) preparing auxiliary materials: the auxiliary materials comprise a pickling material I for primary pickling accounting for 1-2% of the mass of the streaky pork, a pickling material II for secondary pickling accounting for 2-3% of the mass of the streaky pork and a plurality of smoking materials,
3) soaking treatment: cleaning meat strips, placing the meat strips in rice washing water, soaking for 1.5-2 h at 5-10 ℃, and airing to evaporate surface water after soaking;
4) primary pickling treatment: adding auxiliary materials I into the dried meat strips for primary pickling;
5) secondary pickling treatment: taking out the primarily cured meat strips, airing to evaporate surface water, and then curing again;
6) and (3) airing: airing the re-pickled meat strips in a clean and ventilated place for 8-10 days;
7) smoking and roasting: uniformly erecting the dried meat strips in a smoking room, igniting smoking materials, and smoking for 4-6 hours;
8) packaging: taking out the meat strips after the smoking and roasting, airing the meat strips in a clean and ventilated place to remove redundant smoke smell, and then carrying out vacuum packaging.
Further, the pickling material I in the step 2) comprises the following raw materials, by weight, 15-20 parts of crude salt, 10-12 parts of white granulated sugar, 30-40 parts of light soy sauce, 20-25 parts of cooking wine, 2-4 parts of star anise and 2-4 parts of pepper; the curing material II comprises the following raw materials in parts by weight: 10-15 parts of 52-degree white spirit and 4-6 parts of thirteen spices, wherein the smoking material comprises the following raw materials in parts by weight: 80-100 parts of rice bran, 10-15 parts of white rice, 8-12 parts of black tea and 3-6 parts of dry orange peel.
Further, the primary pickling method in the step 4) comprises the following steps: stirring and kneading the meat strips and the auxiliary material I for 3-6 min, then placing the meat strips and the auxiliary material I in a refrigeration room at 0 ℃ for standing for 2-3 days, and taking out the meat strips and the auxiliary material I at 6h intervals in the standing process for stirring and kneading for 3-6 min.
Further, the method for repeated pickling in the step 5) comprises the following steps: and stirring and kneading the meat strips and the curing material II for 3-6 min, then placing the meat strips and the curing material II in a refrigeration room at 0 ℃ for standing for 18-24 h, and taking out the meat strips and the curing material II at 6h intervals in the standing process for stirring and kneading for 3-6 min.
Furthermore, the auxiliary materials also comprise a plurality of fresh lemons.
Further, uniformly coating a layer of lemon juice on the surface of the meat strips after the meat strips are aired in the step 4), and then adding an auxiliary material I for primary pickling.
Further, uniformly coating a layer of lemon juice on the surface of the dried meat strips in the step 5), and adding an auxiliary material II for repeated pickling.
Further, after the surface of the meat strips aired in the step 7) is uniformly coated with a layer of lemon juice, the meat strips are smoked.
The lemon is rich in vitamin C, citric acid, malic acid, quinic acid and other organic acids, and also rich in hesperidin, naringin, eriocitrin and other flavonoid glycosides, which have the functions of inhibiting the invasion of carcinogen to human body, effectively decomposing and neutralizing carcinogen, converting the carcinogen into nontoxic substances, inhibiting the activity of various enzymes for promoting the growth of cancer cells, and making the substances lose action.
Further, the streaky pork is formed by at least two layers of fat pork and two layers of lean pork which are arranged at intervals.
Has the advantages that: the cured meat processing technology disclosed by the invention is characterized in that a curing formula, a curing process, a smoking material formula and a smoking process are selected, so that the final product has the smoking fragrance of the traditional cured meat and can greatly promote appetite.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
A preserved meat processing technology is characterized by comprising the following steps:
1) preparing raw materials: selecting 10kg of five-layer streaky pork with skin and alternating fat and lean meat on the streaky pork, weighing and cutting the streaky pork into meat strips with the width of 6 cm;
2) preparing auxiliary materials: the auxiliary materials comprise 200g of a curing material I for primary curing, 300g of a curing material II for secondary curing and a plurality of smoking materials; wherein the raw materials of the marinade I comprise, by weight, 20 parts of crude salt, 10 parts of white granulated sugar, 35 parts of light soy sauce, 22 parts of cooking wine, 2 parts of star anise and 4 parts of pepper; the curing material II comprises 10 parts of 52-degree white spirit and 4 parts of thirteen-spice seasonings by weight, and the smoking material comprises 100 parts of rice bran, 15 parts of white rice, 8 parts of black tea and 4 parts of dried orange peel by weight.
3) Soaking treatment: cleaning meat strips, placing the meat strips in rice washing water, soaking for 2h at 5 ℃, and airing to evaporate surface water after soaking; the rice washing water soaking can effectively remove the fishy smell of the meat strips, meanwhile, the soaking in reasonable time can reduce the concentration of cytoplasm liquid of cells in the meat strips due to water absorption, and in the subsequent procedures of primary pickling and secondary pickling, as the concentration difference of the solution inside and outside the meat strip cells is increased, more and faster flavor components can enter the cells;
4) primary pickling treatment: adding auxiliary materials I into the dried meat strips for primary pickling; primary pickling is used for enabling ingredients of the seasoning to enter meat strip cells and further removing fishy smell; the primary pickling method comprises the following steps: stirring and kneading the meat strips and the auxiliary material I for 3min, then placing in a refrigeration room at 0 ℃ for standing for 2 days, taking out the meat strips and the auxiliary material I at the interval of 6h in the standing process, stirring and kneading for 3 min.
5) Secondary pickling treatment: taking out the primarily cured meat strips, airing to evaporate surface water, and then curing again; the surface water is evaporated to dryness and then the pickling is carried out again to ensure that the pickled taste is purer, the pickling of the high-concentration white spirit in the step mainly ensures that the fragrant substances of the spirit enter cells, and the unique mellow fragrance of the spirit is volatilized in the processes of smoking and baking and subsequent cooking, so that the flavor of the product is more unique; and thirteen spices are the current spices purchased. The method for re-pickling comprises the following steps: stirring and kneading the meat strips and the curing material II for 3min, then placing in a refrigeration room at 0 ℃ for standing for 18h, taking out the meat strips and the curing material II at the interval of 6h in the standing process, and stirring and kneading for 3 min.
6) And (3) airing: drying the re-pickled meat strips in a clean and ventilated place for 8 days;
7) smoking and roasting: uniformly erecting the dried meat strips in a smoking room, igniting smoking materials, and smoking for 4 h;
8) packaging: taking out the meat strips after the smoking and roasting, airing the meat strips in a clean and ventilated place to remove redundant smoke smell, and then carrying out vacuum packaging.
Example 2
1) Preparing raw materials: selecting 10kg of seven layers of streaky pork with skin and alternating fat and lean meat on the streaky pork, weighing and cutting the streaky pork into meat strips with the width of 5 cm;
2) preparing auxiliary materials: the auxiliary materials comprise 100g of curing material I for primary curing, 200g of curing material II for secondary curing and a plurality of smoking materials; the pickling material I comprises the following raw materials, by weight, 15 parts of crude salt, 12 parts of white granulated sugar, 40 parts of light soy sauce, 25 parts of cooking wine, 4 parts of star anise and 2 parts of pepper; the pickling material II comprises the following raw materials in parts by weight: 12 parts of 52-degree white spirit and 5 parts of thirteen-spice seasonings, wherein the raw materials of the smoking material comprise 90 parts of rice bran, 12 parts of white rice, 12 parts of black tea and 6 parts of dried orange peel.
3) Soaking treatment: cleaning meat strips, placing in rice washing water, soaking at 10 deg.C for 1.5h, and air drying to evaporate surface water; the rice washing water soaking can effectively remove the fishy smell of the meat strips, meanwhile, the soaking in reasonable time can reduce the concentration of cytoplasm liquid of cells in the meat strips due to water absorption, and in the subsequent procedures of primary pickling and secondary pickling, as the concentration difference of the solution inside and outside the meat strip cells is increased, more and faster flavor components can enter the cells;
4) primary pickling treatment: adding auxiliary materials I into the dried meat strips for primary pickling; primary pickling is used for enabling ingredients of the seasoning to enter meat strip cells and further removing fishy smell; the primary pickling method comprises the following steps: stirring and kneading the meat strips and the auxiliary material I for 6min, then placing in a refrigeration room at 0 ℃ for standing for 3 days, taking out the meat strips and the auxiliary material I at intervals of 6h during the standing process, stirring and kneading for 6 min.
5) Secondary pickling treatment: taking out the primarily cured meat strips, airing to evaporate surface water, and then curing again; the surface water is evaporated to dryness and then the pickling is carried out again to ensure that the pickled taste is purer, the pickling of the high-concentration white spirit in the step mainly ensures that the fragrant substances of the spirit enter cells, and the unique mellow fragrance of the spirit is volatilized in the processes of smoking and baking and subsequent cooking, so that the flavor of the product is more unique; and thirteen spices are the current spices purchased. The method for re-pickling comprises the following steps: stirring and kneading the meat strips and the curing material II for 6min, then placing in a refrigeration room at 0 ℃ for standing for 20h, taking out at the interval of 6h in the standing process, stirring and kneading for 6 min.
6) And (3) airing: airing the re-pickled meat strips in a clean and ventilated place for 10 days;
7) smoking and roasting: uniformly erecting the dried meat strips in a smoking room, igniting smoking materials, and smoking for 5 h;
8) packaging: taking out the meat strips after the smoking and roasting, airing the meat strips in a clean and ventilated place to remove redundant smoke smell, and then carrying out vacuum packaging.
Example 3
A preserved meat processing technology is characterized by comprising the following steps:
1) preparing raw materials: selecting 10kg of streaky pork with three layers of fat meat and three layers of lean meat which are arranged at intervals on the streaky pork, weighing and cutting the streaky pork into meat strips with the width of 6 cm;
2) preparing auxiliary materials: the auxiliary materials comprise 180g of a curing material I for primary curing, 220g of a curing material II for secondary curing, smoking materials and a plurality of fresh lemons; wherein the raw materials of the marinade I comprise, by weight, 18 parts of crude salt, 11 parts of white granulated sugar, 30 parts of light soy sauce, 20 parts of cooking wine, 3 parts of star anise and 3 parts of pepper; the curing material II comprises 15 parts of 52-degree white spirit and 6 parts of thirteen-spice seasonings by weight, and the smoking material comprises 80 parts of rice bran, 10 parts of white rice, 8 parts of black tea and 3 parts of dried orange peel by weight.
3) Soaking treatment: cleaning meat strips, placing in rice washing water, soaking at 8 deg.C for 1.8 hr, and air drying to evaporate surface water; the rice washing water soaking can effectively remove the fishy smell of the meat strips, meanwhile, the soaking in reasonable time can reduce the concentration of cytoplasm liquid of cells in the meat strips due to water absorption, and in the subsequent procedures of primary pickling and secondary pickling, as the concentration difference of the solution inside and outside the meat strip cells is increased, more and faster flavor components can enter the cells;
4) primary pickling treatment: uniformly coating a layer of lemon juice on the surface of the dried meat strips, and adding an auxiliary material I into the dried lemon juice for primary pickling; primary pickling is used for enabling ingredients of the seasoning to enter meat strip cells and further removing fishy smell; the primary pickling method comprises the following steps: stirring and kneading the meat strips and the auxiliary material I for 4min, then placing in a refrigeration room at 0 ℃ for standing for 2.5 days, taking out at the interval of 6h in the standing process, stirring and kneading for 4 min.
5) Secondary pickling treatment: taking out the primarily cured meat strips, airing to evaporate surface water, uniformly coating a layer of lemon juice on the surface, drying the lemon juice, and curing again; the surface water is evaporated to dryness and then the pickling is carried out again to ensure that the pickled taste is purer, the pickling of the high-concentration white spirit in the step mainly ensures that the fragrant substances of the spirit enter cells, and the unique mellow fragrance of the spirit is volatilized in the processes of smoking and baking and subsequent cooking, so that the flavor of the product is more unique; and thirteen spices are the current spices purchased. The method for re-pickling comprises the following steps: stirring and kneading the meat strips and the curing material II for 4min, then placing in a refrigeration room at 0 ℃ for standing for 20h, taking out at the interval of 6h in the standing process, stirring and kneading for 4 min.
6) And (3) airing: airing the re-pickled meat strips in a clean and ventilated place for 9 days;
7) smoking and roasting: uniformly coating a layer of lemon juice on the surface of the dried meat strips, uniformly erecting the meat strips in a smoking and baking room after the lemon juice is dried, igniting smoking materials, and smoking and baking for 5 hours.
The samples of example 1, example 2, example 3 and normal bacon were sliced and steamed in the same manner, and the taste results are shown in table one:
table-preserved meat taste evaluation table
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. A preserved meat processing technology is characterized by comprising the following steps:
1) preparing raw materials: selecting streaky pork with skin on the streaky pork, weighing and cutting the streaky pork into meat strips with the width of 5-6 cm;
2) preparing auxiliary materials: the auxiliary materials comprise a pickling material I for primary pickling accounting for 1-2% of the mass of the streaky pork, a pickling material II for secondary pickling accounting for 2-3% of the mass of the streaky pork and a plurality of smoking materials,
3) soaking treatment: cleaning meat strips, placing the meat strips in rice washing water, soaking for 1.5-2 h at 5-10 ℃, and airing to evaporate surface water after soaking;
4) primary pickling treatment: adding auxiliary materials I into the dried meat strips for primary pickling;
5) secondary pickling treatment: taking out the primarily cured meat strips, airing to evaporate surface water, and then curing again;
6) and (3) airing: airing the re-pickled meat strips in a clean and ventilated place for 8-10 days;
7) smoking and roasting: uniformly erecting the dried meat strips in a smoking room, igniting smoking materials, and smoking for 4-6 hours;
8) packaging: taking out the meat strips after the smoking and roasting, airing the meat strips in a clean and ventilated place to remove redundant smoke smell, and then carrying out vacuum packaging.
2. The preserved meat processing technology according to claim 1, wherein the curing material I in the step 2) comprises the following raw materials, by weight, 15-20 parts of crude salt, 10-12 parts of white granulated sugar, 30-40 parts of light soy sauce, 20-25 parts of cooking wine, 2-4 parts of anise and 2-4 parts of pepper; the curing material II comprises the following raw materials in parts by weight: 10-15 parts of 52-degree white spirit and 4-6 parts of thirteen spices, wherein the smoking material comprises the following raw materials in parts by weight: 80-100 parts of rice bran, 10-15 parts of white rice, 8-12 parts of black tea and 3-6 parts of dry orange peel.
3. The preserved meat processing technology according to claim 1, wherein the method for primary pickling in the step 4) is as follows: stirring and kneading the meat strips and the auxiliary material I for 3-6 min, then placing the meat strips and the auxiliary material I in a refrigeration room at 0 ℃ for standing for 2-3 days, and taking out the meat strips and the auxiliary material I at 6h intervals in the standing process for stirring and kneading for 3-6 min.
4. The preserved meat processing technology according to claim 1, wherein the method for re-salting in the step 5) comprises the following steps: and stirring and kneading the meat strips and the curing material II for 3-6 min, then placing the meat strips and the curing material II in a refrigeration room at 0 ℃ for standing for 18-24 h, and taking out the meat strips and the curing material II at 6h intervals in the standing process for stirring and kneading for 3-6 min.
5. The preserved meat processing process according to any one of claims 1 to 4, wherein the auxiliary materials further comprise a plurality of fresh lemons.
6. The preserved meat processing process according to claim 5, wherein a layer of lemon juice is uniformly coated on the surface of the meat strips after the airing in the step 4), and then an auxiliary material I is added for primary pickling.
7. The preserved meat processing process according to claim 5, wherein a layer of lemon juice is uniformly coated on the surface of the meat strips after the airing in the step 5), and then auxiliary materials II are added for repeated pickling.
8. The preserved meat processing process according to claim 5, wherein the surface of the meat strip which is air-cured in the step 7) is evenly coated with a layer of lemon juice and then is subjected to smoke curing.
9. The preserved meat processing technology as claimed in claim 1, wherein the streaky pork is streaky pork with at least two layers of fat pork and two layers of lean pork arranged at intervals.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811475195.XA CN111264604A (en) | 2018-12-04 | 2018-12-04 | Preserved meat processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811475195.XA CN111264604A (en) | 2018-12-04 | 2018-12-04 | Preserved meat processing technology |
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| Publication Number | Publication Date |
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| CN111264604A true CN111264604A (en) | 2020-06-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811475195.XA Withdrawn CN111264604A (en) | 2018-12-04 | 2018-12-04 | Preserved meat processing technology |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610088A (en) * | 2013-11-23 | 2014-03-05 | 遵义县礼奇腌腊食品厂 | Preserved meat and pickling method thereof |
| CN104799330A (en) * | 2015-04-20 | 2015-07-29 | 宣威畜牧科贸有限公司 | Preserved meat processing technique |
| CN107095170A (en) * | 2017-04-26 | 2017-08-29 | 合肥绿益食品有限公司 | The processing method of bacon |
-
2018
- 2018-12-04 CN CN201811475195.XA patent/CN111264604A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610088A (en) * | 2013-11-23 | 2014-03-05 | 遵义县礼奇腌腊食品厂 | Preserved meat and pickling method thereof |
| CN104799330A (en) * | 2015-04-20 | 2015-07-29 | 宣威畜牧科贸有限公司 | Preserved meat processing technique |
| CN107095170A (en) * | 2017-04-26 | 2017-08-29 | 合肥绿益食品有限公司 | The processing method of bacon |
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Application publication date: 20200612 |