CN111493291A - Method for pickling instant bacon with barbecue flavor - Google Patents
Method for pickling instant bacon with barbecue flavor Download PDFInfo
- Publication number
- CN111493291A CN111493291A CN202010435605.9A CN202010435605A CN111493291A CN 111493291 A CN111493291 A CN 111493291A CN 202010435605 A CN202010435605 A CN 202010435605A CN 111493291 A CN111493291 A CN 111493291A
- Authority
- CN
- China
- Prior art keywords
- bacon
- pickling
- streaky pork
- instant
- barbecue
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title claims abstract description 59
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 57
- 235000019634 flavors Nutrition 0.000 title claims abstract description 55
- 235000015241 bacon Nutrition 0.000 title claims abstract description 39
- 238000005554 pickling Methods 0.000 title claims abstract description 31
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 30
- 235000015277 pork Nutrition 0.000 claims abstract description 70
- 238000000855 fermentation Methods 0.000 claims abstract description 48
- 230000004151 fermentation Effects 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 230000008569 process Effects 0.000 claims abstract description 21
- 235000013405 beer Nutrition 0.000 claims abstract description 20
- 235000012907 honey Nutrition 0.000 claims abstract description 19
- 238000007605 air drying Methods 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims description 60
- 244000269722 Thea sinensis Species 0.000 claims description 28
- 235000006468 Thea sinensis Nutrition 0.000 claims description 28
- 235000020279 black tea Nutrition 0.000 claims description 28
- 238000001035 drying Methods 0.000 claims description 27
- 240000000249 Morus alba Species 0.000 claims description 24
- 235000008708 Morus alba Nutrition 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 20
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 18
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 18
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 18
- 241000193171 Clostridium butyricum Species 0.000 claims description 16
- 229910019142 PO4 Inorganic materials 0.000 claims description 14
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 14
- 239000010452 phosphate Substances 0.000 claims description 14
- 238000005096 rolling process Methods 0.000 claims description 14
- 235000013599 spices Nutrition 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 241000235342 Saccharomycetes Species 0.000 claims description 11
- 239000011248 coating agent Substances 0.000 claims description 11
- 238000000576 coating method Methods 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 11
- 238000004898 kneading Methods 0.000 claims description 11
- 230000003213 activating effect Effects 0.000 claims description 10
- 238000012258 culturing Methods 0.000 claims description 10
- 239000005457 ice water Substances 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000009938 salting Methods 0.000 claims description 5
- 239000000725 suspension Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 13
- 230000036541 health Effects 0.000 abstract description 4
- 235000019463 artificial additive Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 235000021110 pickles Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 26
- 230000000052 comparative effect Effects 0.000 description 19
- 235000001014 amino acid Nutrition 0.000 description 16
- 150000001413 amino acids Chemical class 0.000 description 16
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 8
- 235000017803 cinnamon Nutrition 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 8
- 238000004659 sterilization and disinfection Methods 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 235000013622 meat product Nutrition 0.000 description 5
- 208000010392 Bone Fractures Diseases 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 240000004670 Glycyrrhiza echinata Species 0.000 description 4
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 4
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 4
- 240000007232 Illicium verum Species 0.000 description 4
- 235000008227 Illicium verum Nutrition 0.000 description 4
- 235000010254 Jasminum officinale Nutrition 0.000 description 4
- 240000005385 Jasminum sambac Species 0.000 description 4
- 244000270834 Myristica fragrans Species 0.000 description 4
- 235000009421 Myristica fragrans Nutrition 0.000 description 4
- 240000008474 Pimenta dioica Species 0.000 description 4
- 235000006990 Pimenta dioica Nutrition 0.000 description 4
- 244000273928 Zingiber officinale Species 0.000 description 4
- 235000006886 Zingiber officinale Nutrition 0.000 description 4
- HEAFLBOWLRRIHV-UHFFFAOYSA-N [Na].[P] Chemical compound [Na].[P] HEAFLBOWLRRIHV-UHFFFAOYSA-N 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 4
- 235000008397 ginger Nutrition 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 150000002391 heterocyclic compounds Chemical class 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 229940010454 licorice Drugs 0.000 description 4
- 238000005360 mashing Methods 0.000 description 4
- 239000001702 nutmeg Substances 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000002020 sage Nutrition 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 4
- 239000001488 sodium phosphate Substances 0.000 description 4
- 235000019832 sodium triphosphate Nutrition 0.000 description 4
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 4
- 238000009966 trimming Methods 0.000 description 4
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 4
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 4
- 235000019801 trisodium phosphate Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 238000011835 investigation Methods 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 2
- OBSLLHNATPQFMJ-UHFFFAOYSA-N 2,4-Dimethylthiazole Chemical compound CC1=CSC(C)=N1 OBSLLHNATPQFMJ-UHFFFAOYSA-N 0.000 description 2
- QUNOTZOHYZZWKQ-UHFFFAOYSA-N 2-Acetyl-3-methylpyrazine Chemical compound CC(=O)C1=NC=CN=C1C QUNOTZOHYZZWKQ-UHFFFAOYSA-N 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 125000005575 polycyclic aromatic hydrocarbon group Chemical group 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- ZCQWOFVYLHDMMC-UHFFFAOYSA-N Oxazole Chemical compound C1=COC=N1 ZCQWOFVYLHDMMC-UHFFFAOYSA-N 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- FZWLAAWBMGSTSO-UHFFFAOYSA-N Thiazole Chemical compound C1=CSC=N1 FZWLAAWBMGSTSO-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 229940116332 glucose oxidase Drugs 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- -1 heterocyclic amine Chemical class 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 230000007886 mutagenicity Effects 0.000 description 1
- 231100000299 mutagenicity Toxicity 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 238000012360 testing method Methods 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
- A23L13/70—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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
Landscapes
- 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)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a method for pickling instant bacon with barbecue flavor, which takes fresh streaky pork as a raw material, firstly rubs edible salt on the surface, injects fermentation liquor after air drying treatment, ferments, cools, then injects material water, rolls and rubs, pickles, cooks, coats honey and beer mixed liquor, carries out microwave treatment, dries and post-treatment to prepare the instant bacon. On the premise of omitting a barbecue process and greatly reducing the use of chemical synthetic additives, the instant bacon product has good barbecue flavor and meets the flavor pursuit and health requirements of people.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for pickling instant bacon with barbecue flavor.
Background
Pork is one of important animal food in daily life, but fresh pork has short storage time and great storage difficulty, so that the pork is made into various meat products by people to meet various requirements of consumers. Among them, the instant meat products are very popular with consumers because of convenient carrying and preservation.
At present, a plurality of instant bacon products prepared by using pork as a raw material, such as instant bacon with barbecue flavor, have excellent flavor. However, these roast meat-flavored ready-to-eat bacon needs to be subjected to a roasting process, and in the roasting process, polycyclic aromatic hydrocarbons, heterocyclic amine and other compounds are easily generated, so that the bacon has strong mutagenicity and carcinogenicity, and can cause great threat to human health. Moreover, in order to enrich the flavor, a plurality of chemical synthetic seasonings and the like are often added into the instant bacon products in the market, which does not meet the high standard requirements of people on food safety.
Patent CN102613578B discloses a processing method of a four-non meat product, wherein the four-non means processing modes such as non-smoking, non-roasting, non-stewing, non-frying and the like, and the specific method is as follows: pickling fresh meat, cooking by hot air at the maximum treatment temperature of 120-130 ℃, and spraying a flavoring agent in the treatment process. The meat product obtained by the patent obviously reduces the generation of carcinogens such as polycyclic aromatic hydrocarbon and the like, and brings better flavor through the flavoring agent. However, the flavor of the meat product is still greatly different from that of the traditional smoked and roasted product, and the mouthfeel is also poor.
Disclosure of Invention
The invention aims to provide a method for pickling instant bacon with barbecue flavor, which aims to solve the technical problems that the barbecue process and the use of chemical synthetic additives are harmful to human health.
In order to realize the aim, the invention provides a method for pickling instant bacon with barbecue flavor, which comprises the following specific steps:
(1) preparing fermentation liquor: activating and culturing lactobacillus acidophilus, saccharomycetes and clostridium butyricum and mixing to obtain fermentation liquor for later use;
(2) preparing feed water: mixing edible salt, phosphate, white granulated sugar, spices, black tea powder, mulberry leaf juice and ice water to prepare feed water, and controlling the temperature to be-4-0 ℃ for later use;
(3) uniformly kneading a layer of edible salt on the surface of fresh streaky pork, carrying out air drying treatment, injecting the fermentation liquid obtained in the step (1) into the streaky pork, and transferring the streaky pork into a constant-temperature fermentation box at 28-32 ℃ for fermentation for 8-10 hours;
(4) cooling the streaky pork processed in the step (3) to 0-4 ℃, then injecting the feed water obtained in the step (2) into the streaky pork, and transferring the streaky pork to a tumbling machine for tumbling, wherein the discharge temperature is controlled to be 6-10 ℃;
(5) pickling, steaming, uniformly coating honey and beer mixed liquor on the surface, performing microwave treatment, and drying;
(6) cooling, packaging, sterilizing and drying to obtain the instant bacon with barbecue flavor.
Preferably, the specific method of step (1) is: respectively activating and culturing lactobacillus acidophilus, saccharomycetes and clostridium butyricum to obtain lactobacillus content of 1010～1012And mixing the bacterial suspensions cfu/m L according to the volume ratio of 1: 0.5-0.6: 0.2-0.3 to obtain the fermentation liquor.
Preferably, in the step (2), the mass ratio of the edible salt, the phosphate, the white granulated sugar, the spices, the black tea powder, the mulberry leaf juice and the ice water is 1: 0.1-0.2: 0.4-0.6: 0.1-0.2: 0.2-0.3: 0.6-0.8: 5 to 7.
Preferably, in the step (2), the phosphate is prepared from the following components in parts by weight: 1 part of sodium tripolyphosphate, 0.6 part of phosphorus sodium hexametaphosphate and 0.3 part of trisodium phosphate.
Preferably, in the step (2), the spice is prepared from the following components in parts by weight: 0.5-0.6 part of ginger powder, 0.4-0.8 part of sage powder, 0.2-0.3 part of pimenta powder, 0.1-0.2 part of licorice powder, 0.2-0.3 part of cinnamon powder, 0.1-0.2 part of star anise powder, 0.1-0.2 part of nutmeg powder, 0.1-0.2 part of cinnamon powder and 0.05-0.08 part of jasmine powder.
Preferably, in the step (2), the black tea powder is prepared by grinding and crushing black tea, and the particle size of the black tea powder is 100-200 meshes; the mulberry leaf juice is prepared by cleaning fresh mulberry leaves, drying in the air, and mashing to obtain the juice.
Preferably, in the step (3), the fresh streaky pork is trimmed and then vertically cut into long strips, the thickness of the long strips is 6-8 cm, and 400-600 g/block is prepared; the specific method for trimming comprises the following steps: broken bone residues, dirt, an air-dried oxide layer, pig hair and impurities are removed.
Preferably, in the step (3), the amount of the edible salt is 5-6% of the weight of the fresh streaky pork.
Preferably, in the step (3), the air drying process has the following process conditions: treating for 3-5 hours at 15-25 ℃ and at an air flow rate of 300-400 m/min.
Preferably, in the step (3), the amount of the fermentation liquid is 2-4% of the weight of the fresh streaky pork.
Preferably, in the step (4), the amount of the feed water is 4-6% of the weight of the streaky pork treated in the step (3).
Preferably, in the step (4), the vacuum degree during rolling is-0.075-0.085 MPa, the rotating speed is 10.3 r/min, and the rolling flow is as follows: the rotation was carried out for 20 minutes, the pause was carried out for 10 minutes, the rotation was carried out for 15 minutes, the pause was carried out for 5 minutes, and the rotation was carried out for 25 minutes.
Preferably, in the step (5), the pickling method specifically comprises the following steps: discharging immediately after rolling and kneading, and transferring to a pickling chamber for standing and pickling for 8-12 hours at 24-30 ℃.
Preferably, in the step (5), the cooking process conditions are as follows: steaming and boiling for 80-100 minutes at 80-95 ℃.
Preferably, in the step (5), the honey and beer mixed liquor is prepared by mixing honey and beer according to a volume ratio of 1: 8-10 percent of the weight of the steamed streaky pork, and the coating amount of the steamed streaky pork is 5-8 percent of the weight of the steamed streaky pork.
Preferably, in the step (5), the microwave treatment is carried out by adopting an intermittent microwave method, the microwave power is 400-600W, the treatment is stopped for 1 minute after 30 seconds, and the circulation is carried out until the accumulated treatment time is 5-8 minutes.
Preferably, in the step (5), the drying process conditions are as follows: drying for 5-8 hours under the conditions of 0.02-0.03 MPa and 50-55 ℃.
Preferably, in the step (6), after the processing in the step (5) is finished, the product is immediately pushed into a cooling room for sufficient cooling, and the time is controlled to be 4-6 hours, namely, the product is packaged; the sterilization process conditions are as follows: treating for 20 minutes under the conditions of 0.14-0.16 MPa and 90 ℃.
Preferably, in the step (6), after sterilization, immediately performing shower cooling by using cold water with the temperature of below 10 ℃ until the central temperature is 12-15 ℃; and after cooling, drying the surface moisture of the product by using a continuous dryer, wherein the surface of the product is required to be dry.
The invention has the following beneficial effects:
the invention takes fresh streaky pork as raw material, firstly rubbing edible salt on the surface, injecting fermentation liquor after air drying treatment, fermenting treatment, cooling, injecting feed water, rolling and rubbing treatment, pickling, stewing, coating honey and beer mixed liquor, microwave treatment, drying and post-treatment to prepare the instant bacon. On the premise of omitting a barbecue process and greatly reducing the use of chemical synthetic additives, the instant bacon product has good barbecue flavor and meets the flavor pursuit and health requirements of people.
Kneading edible salt on the surface of fresh streaky pork, and then carrying out air drying treatment, wherein under the action of salt, a large amount of water in the streaky pork is exuded, so that the water content in the pork is very low; after the fermentation liquor is injected subsequently, the fermentation liquor can quickly and fully escape from the streaky pork, the concentration of the fermentation liquor cannot be reduced, the fermentation effect is ensured, and the barbecue flavor substance is formed. Then injecting material water for salting and cooking to realize the cooking of streaky pork, then coating honey beer mixed liquor on the surface and carrying out microwave treatment, wherein the honey contains glucose, fructose and rich enzymes (invertase, amylase, glucose oxidase, catalase, catalytic enzyme, reductase, rectorite and the like), and the beer contains rich amino acid, low molecular sugar and various enzymes. It is known to those skilled in the art that reducing sugars (glucose, fructose, galactose, lactose, maltose, etc.) or carbonyl compounds undergo chemical reactions such as condensation, polymerization, etc., i.e., maillard reactions, with compounds containing free amino groups at ordinary temperatures or under heating. Therefore, reducing sugar in honey, amino acid in beer, amino acid and reducing sugar in streaky pork are subjected to Maillard reaction during microwave treatment, so that the flavor of the product is further improved, and the flavor of roasted meat is more prominent. And the strong volatility of the ethanol in the beer also promotes the back permeation of other components such as honey, beer and the like, has a promoting effect on Maillard reaction, and is beneficial to flavor improvement.
The barbecue flavor is mainly derived from heterocyclic compounds such as pyrazine, thiazole, oxazole and the like, the types of amino acids and reducing sugars are determined to form the heterocyclic compounds, and the reducing sugars related to the invention are mainly glucose, fructose and the like, so the types of the heterocyclic compounds basically depend on the types of the amino acids. The fermentation liquor is prepared by mixing lactobacillus acidophilus, yeast and clostridium butyricum, wherein the lactobacillus acidophilus is metabolized to generate lactic acid and protease, the yeast is metabolized to generate ester substances (flavor substances), arginine, glutamic acid and sulfur-containing amino acids (cysteine and methionine), and the clostridium butyricum is metabolized to generate acetic acid, butyric acid and various amino acids and enzymes. Lactic acid and the like generated by lactobacillus acidophilus and clostridium butyricum denature part of protein to form colloid, so that the taste of the product is improved; the lactobacillus acidophilus generates protease to degrade partial protein into amino acid, combines various different kinds of amino acid generated by saccharomycetes and clostridium butyricum, enriches Maillard reaction products, generates more heterocyclic compounds and enhances the flavor of roasted meat. In addition, the clostridium butyricum also has the function of an amino acid carrier, can transport amino acid, promotes the Maillard reaction and further enhances the flavor of the roasted meat.
According to the invention, black tea powder and mulberry leaf juice are added into the feed water, wherein the black tea powder contains polyphenol, amino acid, pectin and the like, and the mulberry leaf juice contains gamma-aminobutyric acid, polysaccharide and abundant amino acid, wherein the amino acid in the black tea powder can participate in Maillard reaction to enhance the flavor of roasted meat, and the gamma-aminobutyric acid in the mulberry leaf juice has the flavor enhancing effect to further enhance the flavor of the roasted meat.
In addition to the objects, features and advantages described above, other objects, features and advantages of the present invention are also provided. The present invention will be described in further detail below.
Detailed Description
The following is a detailed description of embodiments of the invention, but the invention can be implemented in many different ways, as defined and covered by the claims.
The lactobacillus acidophilus related to the invention, ATCC4356, was purchased from Shanghai Aiyan Biotech limited; yeast, ATCC96489, available from ningbom biotechnology limited; clostridium butyricum, ATCC19398, was purchased from Shanghai Shantownhe Biotech Co., Ltd.
Example 1:
a method for pickling instant bacon with barbecue flavor comprises the following specific steps:
(1) preparing fermentation liquor: activating and culturing lactobacillus acidophilus, saccharomycetes and clostridium butyricum and mixing to obtain fermentation liquor for later use;
(2) preparing feed water: mixing edible salt, phosphate, white sugar, spice, black tea powder, mulberry leaf juice and ice water to prepare feed water, and controlling the temperature to be-4 ℃ for later use;
(3) uniformly kneading a layer of edible salt on the surface of fresh streaky pork, carrying out air drying treatment, injecting the fermentation liquid obtained in the step (1) into the streaky pork, and transferring the streaky pork into a constant-temperature fermentation box at 32 ℃ for fermentation for 8 hours;
(4) cooling the streaky pork processed in the step (3) to 4 ℃, then injecting the feed water obtained in the step (2) into the streaky pork, and then transferring the streaky pork into a tumbling machine for tumbling, wherein the discharge temperature is controlled to be 6 ℃;
(5) pickling, steaming, uniformly coating honey and beer mixed liquor on the surface, performing microwave treatment, and drying;
(6) cooling, packaging, sterilizing and drying to obtain the instant bacon with barbecue flavor.
The specific method of the step (1) is as follows: respectively activating and culturing lactobacillus acidophilus, saccharomycetes and clostridium butyricum to obtain lactobacillus content of 1012And (3) mixing the bacterial suspensions cfu/m L according to the volume ratio of 1: 0.5: 0.3 to obtain fermentation liquor.
In the step (2), the mass ratio of edible salt, phosphate, white granulated sugar, spices, black tea powder, mulberry leaf juice and ice water is 1: 0.1: 0.6: 0.1: 0.3: 0.6: 7.
in the step (2), the phosphate is prepared from the following components in parts by weight: 1 part of sodium tripolyphosphate, 0.6 part of phosphorus sodium hexametaphosphate and 0.3 part of trisodium phosphate.
In the step (2), the spice is prepared from the following components in parts by weight: 0.5 part of ginger powder, 0.8 part of sage powder, 0.2 part of pimenta powder, 0.2 part of licorice powder, 0.2 part of cinnamon powder, 0.2 part of star anise powder, 0.1 part of nutmeg powder, 0.2 part of cinnamon powder and 0.05 part of jasmine powder.
In the step (2), the black tea powder is prepared by grinding and crushing black tea, and the particle size of the black tea powder is 200 meshes; the mulberry leaf juice is prepared by cleaning fresh mulberry leaves, drying in the air, and mashing to obtain the juice.
In the step (3), the fresh streaky pork is trimmed and then vertically cut into long strips, the thickness of the long strips is 6cm, and 600 g/block is prepared; the specific method for trimming comprises the following steps: broken bone residues, dirt, an air-dried oxide layer, pig hair and impurities are removed.
In the step (3), the amount of the edible salt is 5% of the weight of the fresh streaky pork.
In the step (3), the air drying treatment process conditions are as follows: treating at 25 deg.C and air flow rate of 300m/min for 5 hr.
In the step (3), the amount of the fermentation liquor is 2% of the weight of the fresh streaky pork.
In the step (4), the amount of the feed water is 6% of the weight of the streaky pork treated in the step (3).
In the step (4), the vacuum degree during rolling is-0.075 MPa, the rotating speed is 10.3 r/min, and the rolling flow is as follows: the rotation was carried out for 20 minutes, the pause was carried out for 10 minutes, the rotation was carried out for 15 minutes, the pause was carried out for 5 minutes, and the rotation was carried out for 25 minutes.
In the step (5), the concrete method for pickling comprises the following steps: discharging immediately after rolling and kneading, and transferring to a curing chamber for standing and curing for 8 hours at 30 ℃.
In the step (5), the cooking process conditions are as follows: cooking at 95 deg.C for 80 min.
In the step (5), the honey and beer mixed liquor is prepared by mixing honey and beer according to the volume ratio of 1: 10, the coating amount is 5 percent of the weight of the steamed streaky pork.
In the step (5), the microwave treatment is carried out by adopting an intermittent microwave method, the microwave power is 600W, the treatment is stopped for 1 minute after 30 seconds, and the circulation is carried out until the accumulated treatment time is 5 minutes.
In the step (5), the drying process conditions are as follows: drying under 0.03MPa and 50 ℃ for 8 hours.
In the step (6), the product is pushed into a cooling room immediately after the processing in the step (5) is finished, and is fully cooled, wherein the time is controlled to be 4 hours, namely, the product is packaged; the sterilization process conditions are as follows: treating at 0.16MPa and 90 deg.c for 20 min.
In the step (6), immediately performing shower cooling by using cold water with the temperature of below 10 ℃ after sterilization is finished until the central temperature is 12 ℃; and after cooling, drying the surface moisture of the product by using a continuous dryer, wherein the surface of the product is required to be dry.
Example 2:
a method for pickling instant bacon with barbecue flavor comprises the following specific steps:
(1) preparing fermentation liquor: activating and culturing lactobacillus acidophilus, saccharomycetes and clostridium butyricum and mixing to obtain fermentation liquor for later use;
(2) preparing feed water: mixing edible salt, phosphate, white granulated sugar, spice, black tea powder, mulberry leaf juice and ice water to prepare feed water, and controlling the temperature to be 0 ℃ for later use;
(3) uniformly kneading a layer of edible salt on the surface of fresh streaky pork, carrying out air drying treatment, injecting the fermentation liquid obtained in the step (1) into the streaky pork, and transferring the streaky pork into a constant-temperature fermentation box at 28 ℃ for fermentation for 10 hours;
(4) cooling the streaky pork processed in the step (3) to 0 ℃, then injecting the feed water obtained in the step (2) into the streaky pork, and then transferring the streaky pork into a tumbling machine for tumbling, wherein the discharge temperature is controlled to be 10 ℃;
(5) pickling, steaming, uniformly coating honey and beer mixed liquor on the surface, performing microwave treatment, and drying;
(6) cooling, packaging, sterilizing and drying to obtain the instant bacon with barbecue flavor.
The specific method of the step (1) is as follows: respectively activating and culturing lactobacillus acidophilus, saccharomycetes and clostridium butyricum to obtain lactobacillus content of 1010And mixing the bacterial suspensions cfu/m L according to the volume ratio of 1: 0.6: 0.2 to obtain the fermentation liquor.
In the step (2), the mass ratio of edible salt, phosphate, white granulated sugar, spices, black tea powder, mulberry leaf juice and ice water is 1: 0.2: 0.4: 0.2: 0.2: 0.8: 5.
in the step (2), the phosphate is prepared from the following components in parts by weight: 1 part of sodium tripolyphosphate, 0.6 part of phosphorus sodium hexametaphosphate and 0.3 part of trisodium phosphate.
In the step (2), the spice is prepared from the following components in parts by weight: 0.6 part of ginger powder, 0.4 part of sage powder, 0.3 part of pimenta powder, 0.1 part of licorice powder, 0.3 part of cinnamon powder, 0.1 part of star anise powder, 0.2 part of nutmeg powder, 0.1 part of cinnamon powder and 0.08 part of jasmine powder.
In the step (2), the black tea powder is prepared by grinding and crushing black tea, and the particle size of the black tea powder is 100 meshes; the mulberry leaf juice is prepared by cleaning fresh mulberry leaves, drying in the air, and mashing to obtain the juice.
In the step (3), the fresh streaky pork is trimmed and then vertically cut into long strips, the thickness of the long strips is 8cm, and 400g of the fresh streaky pork is prepared; the specific method for trimming comprises the following steps: broken bone residues, dirt, an air-dried oxide layer, pig hair and impurities are removed.
In the step (3), the amount of the edible salt is 6% of the weight of the fresh streaky pork.
In the step (3), the air drying treatment process conditions are as follows: treating for 3 hours at 15 ℃ and air flow rate of 400 m/min.
In the step (3), the amount of the fermentation liquor is 4% of the weight of the fresh streaky pork.
In the step (4), the amount of the feed water is 4% of the weight of the streaky pork treated in the step (3).
In the step (4), the vacuum degree during rolling is-0.085 MPa, the rotating speed is 10.3 r/min, and the rolling flow is as follows: the rotation was carried out for 20 minutes, the pause was carried out for 10 minutes, the rotation was carried out for 15 minutes, the pause was carried out for 5 minutes, and the rotation was carried out for 25 minutes.
In the step (5), the concrete method for pickling comprises the following steps: discharging immediately after rolling and kneading, and transferring to a curing chamber for standing and curing for 12 hours at 24 ℃.
In the step (5), the cooking process conditions are as follows: cooking at 80 deg.C for 100 min.
In the step (5), the honey and beer mixed liquor is prepared by mixing honey and beer according to the volume ratio of 1: 8, and the coating amount is 8 percent of the weight of the steamed streaky pork.
And (5) performing microwave treatment by adopting an intermittent microwave method, wherein the microwave power is 400W, stopping for 1 minute after treating for 30s, and circulating the steps until the accumulated treatment time is 8 minutes.
In the step (5), the drying process conditions are as follows: drying at 0.02MPa and 55 deg.C for 5 hr.
In the step (6), the product is pushed into a cooling room immediately after the processing in the step (5) is finished, and is fully cooled, wherein the time is controlled to be 6 hours, namely, the product is packaged; the sterilization process conditions are as follows: treating at 0.14MPa and 90 deg.C for 20 min.
In the step (6), immediately performing shower cooling by using cold water with the temperature of below 10 ℃ after sterilization is finished until the central temperature is 15 ℃; and after cooling, drying the surface moisture of the product by using a continuous dryer, wherein the surface of the product is required to be dry.
Example 3:
a method for pickling instant bacon with barbecue flavor comprises the following specific steps:
(1) preparing fermentation liquor: activating and culturing lactobacillus acidophilus, saccharomycetes and clostridium butyricum and mixing to obtain fermentation liquor for later use;
(2) preparing feed water: mixing edible salt, phosphate, white sugar, spice, black tea powder, mulberry leaf juice and ice water to prepare feed water, and controlling the temperature to be-2 ℃ for later use;
(3) uniformly kneading a layer of edible salt on the surface of fresh streaky pork, carrying out air drying treatment, injecting the fermentation liquid obtained in the step (1) into the streaky pork, and transferring the streaky pork into a constant-temperature 30 ℃ fermentation box for fermentation for 9 hours;
(4) cooling the streaky pork processed in the step (3) to 2 ℃, then injecting the feed water obtained in the step (2) into the streaky pork, and then transferring the streaky pork into a tumbling machine for tumbling, wherein the discharge temperature is controlled to be 8 ℃;
(5) pickling, steaming, uniformly coating honey and beer mixed liquor on the surface, performing microwave treatment, and drying;
(6) cooling, packaging, sterilizing and drying to obtain the instant bacon with barbecue flavor.
The specific method of the step (1) is as follows: respectively activating and culturing lactobacillus acidophilus, saccharomycetes and clostridium butyricum to obtain lactobacillus content of 1011And (3) mixing the bacterial suspensions cfu/m L according to the volume ratio of 1: 0.55: 0.25 to obtain fermentation liquor.
In the step (2), the mass ratio of edible salt, phosphate, white granulated sugar, spices, black tea powder, mulberry leaf juice and ice water is 1: 0.15: 0.5: 0.15: 0.25: 0.7: 6.
in the step (2), the phosphate is prepared from the following components in parts by weight: 1 part of sodium tripolyphosphate, 0.6 part of phosphorus sodium hexametaphosphate and 0.3 part of trisodium phosphate.
In the step (2), the spice is prepared from the following components in parts by weight: 0.55 part of ginger powder, 0.6 part of sage powder, 0.25 part of pimenta powder, 0.15 part of licorice powder, 0.25 part of cinnamon powder, 0.15 part of star anise powder, 0.15 part of nutmeg powder, 0.15 part of cinnamon powder and 0.06 part of jasmine powder.
In the step (2), the black tea powder is prepared by grinding and crushing black tea, and the particle size of the black tea powder is 200 meshes; the mulberry leaf juice is prepared by cleaning fresh mulberry leaves, drying in the air, and mashing to obtain the juice.
In the step (3), the fresh streaky pork is trimmed and then vertically cut into long strips, the thickness of the long strips is 7cm, and 500g of the fresh streaky pork is prepared; the specific method for trimming comprises the following steps: broken bone residues, dirt, an air-dried oxide layer, pig hair and impurities are removed.
In the step (3), the amount of the edible salt is 5.5% of the weight of the fresh streaky pork.
In the step (3), the air drying treatment process conditions are as follows: treating at 20 deg.C and air flow rate of 350m/min for 4 hr.
In the step (3), the amount of the fermentation liquor is 3% of the weight of the fresh streaky pork.
In the step (4), the amount of the feed water is 5% of the weight of the streaky pork treated in the step (3).
In the step (4), the vacuum degree during rolling is-0.08 MPa, the rotating speed is 10.3 r/min, and the rolling flow is as follows: the rotation was carried out for 20 minutes, the pause was carried out for 10 minutes, the rotation was carried out for 15 minutes, the pause was carried out for 5 minutes, and the rotation was carried out for 25 minutes.
In the step (5), the concrete method for pickling comprises the following steps: discharging immediately after rolling and kneading, and transferring to a curing chamber for standing and curing for 10 hours at 28 ℃.
In the step (5), the cooking process conditions are as follows: cooking at 85 deg.C for 90 min.
In the step (5), the honey and beer mixed liquor is prepared by mixing honey and beer according to the volume ratio of 1: 9, and the coating amount is 7 percent of the weight of the steamed streaky pork.
And (5) performing microwave treatment by adopting an intermittent microwave method, wherein the microwave power is 500W, stopping for 1 minute after 30 seconds of treatment, and circulating the steps until the accumulated treatment time is 6 minutes.
In the step (5), the drying process conditions are as follows: drying for 6 hours under the conditions of 0.03MPa and 52 ℃.
In the step (6), the product is pushed into a cooling room immediately after the processing in the step (5) is finished, and is fully cooled, wherein the time is controlled to be 5 hours, namely, the product is packaged; the sterilization process conditions are as follows: treating at 0.15MPa and 90 deg.C for 20 min.
In the step (6), immediately performing shower cooling by using cold water with the temperature of below 10 ℃ after sterilization is finished until the central temperature is 13 ℃; and after cooling, drying the surface moisture of the product by using a continuous dryer, wherein the surface of the product is required to be dry.
Comparative example 1
Lactobacillus acidophilus is omitted when preparing the fermentation broth.
The rest is the same as example 1.
Comparative example 2
The yeast is omitted when preparing the fermentation broth.
The rest is the same as example 1.
Comparative example 3
The black tea powder is omitted when the feed water is prepared.
The rest is the same as example 1.
Comparative example 4
The mulberry leaf juice is omitted when preparing the feed water.
The rest is the same as example 1.
Test examples
1. The results of sensory examination of the instant bacon obtained in examples 1 to 3 and comparative examples 1 to 4 are shown in table 1.
TABLE 1 sensory examination results
The instant bacon of examples 1 to 3 and comparative example 1 was prepared by cutting out cylindrical small pieces 2cm high from the middle part, measuring the elasticity of each sample with a TA-XT2i texture analyzer, repeating the measurement 3 times for each sample, and averaging the values, the results are shown in table 2.
The measurement parameters were as follows: TPA mode, trigger force 5g, speed before measuring 5mm/s, speed in measuring 3mm/s, speed after measuring 5mm/s, distance of pressing 6mm, interval time of 2 pressing 5s, the probe is P5 type probe.
TABLE 2 texture index investigation
| Elasticity | |
| Example 1 | 0.95 |
| Example 2 | 0.94 |
| Example 3 | 0.97 |
| Comparative example 1 | 0.62 |
As can be seen from tables 1 and 2, the instant bacon obtained in examples 1 to 3 has good flavor and mouthfeel, and comparative example 1 omits Lactobacillus acidophilus when preparing the fermentation broth, and the product has poor mouthfeel, less amino acid species and poor roast meat flavor due to lack of partial denaturation of protein by lactic acid. Comparative example 2 yeast was omitted in the preparation of fermentation broth, comparative example 3 black tea powder was omitted in the preparation of stock water, and comparative example 4 mulberry leaf juice was omitted in the preparation of stock water, which affects the formation of flavor substance and deteriorates the roast meat flavor of the product.
2. Investigation of flavor substances
The instant bacon obtained in examples 1 to 3 or comparative examples 1 to 3 was immersed in deionized water of 5 to 8 times the weight of the bacon, heated to 60 ℃, purged with helium at 40m L/min for 20 minutes, adsorbed with TENAX-TA resin for aroma components, introduced into GC-MS, and tested for the content of 2-acetyl-3-methylpyrazine and 2, 4-dimethylthiazole, the results of which are shown in table 3.
TABLE 3 flavor investigation
| 2-acetyl-3-methylpyrazine (ppm) | 2, 4-Dimethylthiazole (ppm) | |
| Example 1 | 0.35 | 0.13 |
| Example 2 | 0.38 | 0.14 |
| Example 3 | 0.40 | 0.16 |
| Comparative example 1 | 0.17 | 0.09 |
| Comparative example 2 | 0.23 | 0.05 |
| Comparative example 3 | 0.19 | 0.08 |
As can be seen from Table 3, the instant bacon obtained in examples 1 to 3 had a significantly higher content of flavor substances and a good flavor. Comparative example 1 in the preparation of fermentation broth omit Lactobacillus acidophilus, amino acid species are reduced, product flavor substance content obviously reduced; comparative example 2 yeast was omitted when preparing the fermentation broth, comparative example 3 black tea powder was omitted when preparing the stock solution, and comparative example 4 mulberry leaf juice was omitted when preparing the stock solution, which affects the formation of flavor substances and significantly reduces the content of flavor substances in the product.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A method for pickling instant bacon with barbecue flavor is characterized by comprising the following specific steps:
(1) preparing fermentation liquor: activating and culturing lactobacillus acidophilus, saccharomycetes and clostridium butyricum and mixing to obtain fermentation liquor for later use;
(2) preparing feed water: mixing edible salt, phosphate, white granulated sugar, spices, black tea powder, mulberry leaf juice and ice water to prepare feed water, and controlling the temperature to be-4-0 ℃ for later use;
(3) uniformly kneading a layer of edible salt on the surface of fresh streaky pork, carrying out air drying treatment, injecting the fermentation liquid obtained in the step (1) into the streaky pork, and transferring the streaky pork into a constant-temperature fermentation box at 28-32 ℃ for fermentation for 8-10 hours;
(4) cooling the streaky pork processed in the step (3) to 0-4 ℃, then injecting the feed water obtained in the step (2) into the streaky pork, and transferring the streaky pork to a tumbling machine for tumbling, wherein the discharge temperature is controlled to be 6-10 ℃;
(5) pickling, steaming, uniformly coating honey and beer mixed liquor on the surface, performing microwave treatment, and drying;
(6) cooling, packaging, sterilizing and drying to obtain the instant bacon with barbecue flavor.
2. According to the rightThe method for pickling the ready-to-eat bacon with the roast flavor according to claim 1, wherein the specific method of the step (1) comprises the following steps: respectively activating and culturing lactobacillus acidophilus, saccharomycetes and clostridium butyricum to obtain lactobacillus content of 1010～1012And mixing the bacterial suspensions cfu/m L according to the volume ratio of 1: 0.5-0.6: 0.2-0.3 to obtain the fermentation liquor.
3. The method for pickling the ready-to-eat bacon with barbecue flavor according to claim 1, wherein in the step (2), the mass ratio of the edible salt, the phosphate, the white granulated sugar, the spices, the black tea powder, the mulberry leaf juice and the ice water is 1: 0.1-0.2: 0.4-0.6: 0.1-0.2: 0.2-0.3: 0.6-0.8: 5 to 7.
4. The method for pickling instant bacon with barbecue flavor according to claim 1, wherein in the step (3), the fresh streaky pork is trimmed, vertically cut into long strips with the thickness of 6-8 cm, and made into 400-600 g/block.
5. The method for pickling instant bacon with barbecue flavor according to claim 1, wherein in the step (3), the amount of the edible salt is 5-6% of the weight of the fresh streaky pork.
6. The method for salting ready-to-eat bacon with roast flavor according to claim 1, wherein the air-drying process in step (3) is carried out under the following conditions: treating for 3-5 hours at 15-25 ℃ and at an air flow rate of 300-400 m/min.
7. The method for pickling instant bacon with barbecue flavor according to claim 1, wherein in the step (3), the amount of the fermentation liquid is 2-4% of the weight of the fresh streaky pork.
8. The method for pickling ready-to-eat bacon with barbecue flavor according to claim 1, wherein in the step (4), the amount of the seasoning water is 4-6% of the weight of the streaky pork treated in the step (3).
9. The method for salting the ready-to-eat bacon with barbecue flavor according to claim 1, wherein in the step (5), the salting method comprises the following steps: discharging immediately after rolling and kneading, and transferring to a pickling chamber for standing and pickling for 8-12 hours at 24-30 ℃.
10. The method for salting ready-to-eat bacon with barbecue flavor according to claim 1, wherein in the step (5), the cooking process conditions are as follows: steaming and boiling for 80-100 minutes at 80-95 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010435605.9A CN111493291A (en) | 2020-05-21 | 2020-05-21 | Method for pickling instant bacon with barbecue flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010435605.9A CN111493291A (en) | 2020-05-21 | 2020-05-21 | Method for pickling instant bacon with barbecue flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111493291A true CN111493291A (en) | 2020-08-07 |
Family
ID=71876903
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010435605.9A Withdrawn CN111493291A (en) | 2020-05-21 | 2020-05-21 | Method for pickling instant bacon with barbecue flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111493291A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114052207A (en) * | 2021-09-18 | 2022-02-18 | 食赢未来(青岛)食品科技有限公司 | Full-automatic food production line and production method |
-
2020
- 2020-05-21 CN CN202010435605.9A patent/CN111493291A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114052207A (en) * | 2021-09-18 | 2022-02-18 | 食赢未来(青岛)食品科技有限公司 | Full-automatic food production line and production method |
| CN114052207B (en) * | 2021-09-18 | 2024-03-19 | 山东食尚食鲜食品股份有限公司 | Full-automatic food production line and production method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Zeng et al. | Chinese ethnic meat products: Continuity and development | |
| CN109730238B (en) | Preparation method of instant dried beef | |
| CN103947996B (en) | Wet fermentation pickled Chinese cabbage seasoning packet capable of being preserved at room temperature for instant noodles and production method thereof | |
| KR101323893B1 (en) | Preparation method of beef extraction using fermentation by lactobacillus | |
| CN102987429B (en) | Method for making flavor-conditioning smoked chicken through combination processing of lactobacillus plantarum and pediococcus pentosaceus and radio frequency | |
| KR102111003B1 (en) | Method for manufacturing of steak and steak prepared thereby | |
| KR101326074B1 (en) | Manufacturing method and Products of pork cutlet meat by injecting a juice of curing and tenderizing | |
| CN111449182A (en) | Mulberry leaf protein hydrolysate, preparation method thereof and enzyme beverage prepared from mulberry leaf protein hydrolysate | |
| CN111493291A (en) | Method for pickling instant bacon with barbecue flavor | |
| CN104905084A (en) | Method for making flavor smoked food | |
| CN111938127B (en) | Pickled vegetable salt and production method thereof | |
| CN109805294B (en) | Preparation method and application of microbial fermentation source flavor supplement | |
| CN111034923A (en) | Preparation process of fermented beef | |
| CN109349589A (en) | A kind of less salt rush digestion pickled material for meat products | |
| KR102405807B1 (en) | Method for manufacturing of meat processing product using Vegetable Lactobacillus | |
| CN107495147A (en) | A kind of manufacture craft of cured meat and fish | |
| RU2570329C1 (en) | Method for preparation of smoked and cooked pork tongues | |
| CN107455675A (en) | A kind of processing method for referring to fragrant cow-meat pellets | |
| CN111493308A (en) | Poultry liver flavor sauce and processing method thereof | |
| KR20200047315A (en) | Method for preparing grilled fish and grilled fish prepared thereby | |
| Zhao et al. | Production of fermented spicy rabbit meat using Lactobacillus paracasei | |
| CN110638024A (en) | Method for preparing pork essence by using roller drying technology | |
| CN114468031B (en) | Method for prolonging fresh-keeping period of meat product by microbial targeting regulation | |
| CN108617996A (en) | A kind of production method of beef bacon | |
| KR20200107240A (en) | Processing method of pig skin and pig skin by the method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200807 |