CN111567750A - Liquid-smoking preserved meat and processing method thereof - Google Patents
Liquid-smoking preserved meat and processing method thereof Download PDFInfo
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- CN111567750A CN111567750A CN202010421142.0A CN202010421142A CN111567750A CN 111567750 A CN111567750 A CN 111567750A CN 202010421142 A CN202010421142 A CN 202010421142A CN 111567750 A CN111567750 A CN 111567750A
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Classifications
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C9/00—Apparatus for tenderising meat, e.g. ham
- A22C9/004—Apparatus for tenderising meat, e.g. ham by massaging
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The application discloses a processing method of liquid smoking preserved meat in the technical field of smoked food processing, which comprises the following steps: preparing a diced meat product, preparing smoking liquid and preparing a curing material; step two, pickling: soaking the meat product obtained in the first step in a pickling material for 1-2 days to obtain a pickled product; step three, smoking: injecting the smoking liquid into the pickled product for 6-8 times, standing for 1-2 h after each injection, kneading for 20-40 min by using kneading equipment, and sequentially injecting, standing and kneading to obtain a smoked product; step four, baking: and dehumidifying, baking and air-drying the smoked product to obtain the liquid smoked bacon. According to the method, the smoking liquid is injected into the salted product in batches respectively, the meat product needs to be kept stand for 1-2 hours after injection is completed each time, the smoking liquid slowly permeates and is absorbed by the meat product, then kneading equipment is used for kneading for 20-40 min, the operation is repeated for 5-7 times to obtain the smoked product, and finally the smoked product is dehumidified, baked and air-dried to obtain the liquid smoking method preserved meat.
Description
Technical Field
The invention relates to the technical field of smoked food processing, in particular to liquid smoking preserved meat and a processing method thereof.
Background
The bacon is deeply loved by consumers all over the country due to the unique flavor and color, and in the traditional process, the bacon is mainly prepared by a smoking method. The smoking mainly endows the product with a longer shelf life, along with the progress of modern preservation technology, the effect of the smoking process is changed into endowing the product with good smoking color and smoking flavor, the traditional smoking process uses wood chips for smoking, and smoke gas is attached to the product to achieve the smoking effect. However, the process can not only cause environmental pollution and waste energy, but also is not beneficial to modern, automatic and industrial production, and meanwhile, the traditional smoking process can form a harmful substance benzo (alpha) pyrene attached to products in the smoking process, and certain potential safety hazards can be caused after consumers eat the product.
The liquid smoking technology is to add smoking liquid into raw meat by methods of dipping, spraying, smearing, injecting and the like, thereby endowing the meat product with unique smoking fragrance and smoking color. The smoke liquid contains phenolic substances, organic acids and carbonyl compounds which are basically similar to those in gas smoke, so that the liquid smoking method for smoking the meat, poultry and aquatic products can keep the flavor and color of the traditional smoked meat, poultry and aquatic products and remove carcinogens in the products.
However, the existing smoking liquid is single in type, the hawthorn kernel smoking liquid is generally sold in the market, the hawthorn kernel smoking liquid is mainly added into the curing material in the specific smoking process and is soaked for too long time, the time is short, methods such as injection or smearing and the like are adopted, but the smoking liquid cannot well enter meat products, and the smoking effect is poor.
Disclosure of Invention
Aiming at the defects of the prior art, the invention designs the liquid smoking preserved meat and the processing method thereof.
The invention relates to a processing method of liquid-smoked preserved meat, which comprises the following steps:
step one, preparing materials: preparing a diced meat product, preparing smoking liquid and preparing a curing material;
step two, pickling: soaking the meat product obtained in the first step in a pickling material for 1-2 days to obtain a pickled product;
step three, smoking: injecting the smoking liquid into the pickled product for 6-8 times, after standing for 1-2 hours after each injection, kneading and pressing for 20-40 min by using kneading and pressing equipment, and repeating the operations of injecting, standing and kneading and pressing to obtain the smoked product;
step four, baking: and dehumidifying, baking and air-drying the smoked product to obtain the liquid smoked bacon.
Further, based on 100kg of meat products, the smoking liquid is 10-20 kg, and the pickling materials are 80-120 kg.
Furthermore, the smoking liquid is prepared from Chinese holly bark, roxburgh rose dregs, sugarcane peel, green periploca mollis and tea branches, wherein the weight percentage of the sugarcane peel is 40-50%. More specifically, the weight percentage of the four-season orange peel is 10-20%, the weight percentage of the rosa roxburghii residues is 5-10%, the weight percentage of the green periploca mollis is 5-10%, and the weight percentage of the tea branches is 20-40%.
The smoked liquid makes full use of the characteristic of rich essential oil of the Chinese holly bark, the green periploca mollis and the tea branches, and provides the preserved meat with a unique flavor by adding the roxburgh rose dregs and the sugarcane peel, wherein the Chinese holly bark also has the purpose of killing various bacteria or fungi. Meanwhile, the composition does not contain carcinogenic substances such as 3, 4-benzopyrene and the like.
Further, when the smoking liquid is prepared specifically, the raw materials are crushed and sieved, and then the raw materials are dried for 3-5 hours at the temperature of 60-80 ℃ to obtain mixed powder; dry distilling the mixed powder, condensing the collected flue gas, converting the condensed flue gas into liquid, and standing at a low temperature to obtain condensate; adsorbing the condensate with active carbon, filtering, and collecting filtrate to obtain smoking solution.
Wherein the dry distillation voltage is 180-200V, and the pyrolysis time is 1.5-2 h.
The working principle of the invention is as follows: the method is characterized in that a method for processing the preserved meat is improved, the preserved meat is processed in a liquid smoking mode, specifically, materials are firstly prepared, a diced meat product is prepared, the meat product is a strip-shaped diced meat product, smoking liquid is prepared, and a curing material is prepared, wherein the curing material is a common curing material; then, the meat product is placed into a pickling material to be soaked for 1-2 d, so that the pickling material enters the meat product, the flavor is provided, and the pickled product can be obtained by sterilization; and then, most importantly, the smoking liquid is respectively injected into the salted product in batches for 6-8 times as in the application, the meat product needs to be kept stand for 1-2 hours after each injection, so that the smoking liquid slowly permeates and is absorbed by the meat product, then, the kneading equipment is used for kneading for 20-40 min, the process that the smoking liquid enters the meat product is accelerated, the injection, the keeping stand and the kneading are sequentially carried out, the operations are repeated for 5-7 times to obtain the smoked product, and finally, the smoked product is dehumidified, baked and air-dried to obtain the liquid smoking cured meat.
The invention has the beneficial effects that: when the smoking liquid is prepared, the Chinese holly bark, the roxburgh rose dregs, the sugarcane peel, the green periploca mollis and the tea branches are collected as raw materials, and the raw materials are crushed and then dried at low temperature, so that volatile components of the raw materials can be converted into total phenols and carbonyl compounds to the maximum extent in the dry distillation process, and the quality of the smoking liquid is improved; and then carrying out dry distillation on the dried mixed powder, condensing the obtained flue gas, collecting the flue gas, condensing the collected flue gas, converting the condensed flue gas into liquid, adsorbing by using activated carbon, filtering, taking filtrate, adsorbing and removing 3, 4-benzopyrene in the smoke liquid by using the activated carbon, and detecting that the content of harmful substances such as benzopyrene is extremely low or does not contain the harmful substances, thereby greatly improving the quality of the smoke liquid and simultaneously reserving the flavor components of the traditional smoke process.
2. In the process of making the preserved meat, the traditional wood smoking mode is changed into the mode of adding the smoking liquid in the smoking stage, so that the wood smoking process is omitted, carcinogens such as 3, 4-benzopyrene and the like in the traditional smoked meat product are effectively reduced, the environmental pollution caused by smoke generated by wood combustion is controlled, the reasonable utilization of waste is realized, the cost of manpower and material resources in the preserved meat smoking process is also saved, and the method is suitable for the continuous production of factories. Compared with the traditional preserved meat smoked by wood, the preserved meat prepared by using the smoking liquid disclosed by the invention can provide stable smoking color and fragrance for the preserved meat, and can obviously inhibit oxidation and decay of the preserved meat, so that other preservatives and antioxidant components are not required to be additionally added, and the meat product which is safer for consumers and has a unique flavor is obtained.
3. The preparation period of the preserved meat processed by the method is about 15 days, is obviously shortened compared with the preparation period of 30-50 days of farmhouse old preserved meat, and because the process of smoking the preserved meat by wood is not available, the emission of manpower, material resources and smoke generated by combustion of the wood in the traditional process of preparing the preserved meat is reduced.
Preferably, the third step needs to use a kneading device, the kneading device comprises a frame, a placing plate, a pressing component and a lifting component for pushing the pressing component to lift, the placing plate is placed on the frame, and a transverse plate is arranged on the frame; the pressing assembly comprises a rotating motor, a belt pulley, a rotating rod, a short shaft and a pressing plate, the rotating motor is positioned on the transverse plate, a rotating shaft of the rotating motor and the belt pulley are in transmission through the belt, the rotating rod penetrates through the center of the belt pulley and is fixed with the belt pulley, the rotating rod penetrates through the transverse plate and is in rotating connection with the transverse plate, and a linear bearing is arranged at the connecting position of the rotating rod and the transverse plate; the outer wall of one end, far away from the belt pulley, of the rotating rod is vertically and fixedly connected with a short shaft, the bottom of the short shaft is rotatably connected with the center of the pressing plate, and a plurality of balls are arranged on the surface, opposite to the placing plate, of the pressing plate.
Rub and press equipment to use like this, fall into two with the meat products and place on placing the board, later start lifting unit, contact clamp plate and meat products, start rotating the motor this moment, the pivot of rotating the motor rotates and drives the belt and rotate, and then drive the belt pulley and rotate, the belt pulley rotates and makes the bull stick also follow the rotation, the bull stick rotates and makes the minor axis revolute the pole pivoted, and then make the clamp plate of being connected rotate with the minor axis and do small eccentric motion, ball on the clamp plate and the rolling in-process of meat products contact, realize pressing, roll, the trinity operation of rubbing, smoke with higher speed in the quick meat products of soaking in of liquid, reduce liquid and smoke with holistic process time, guarantee the flavor and the taste of preserved pork simultaneously.
It is further preferred the surface of placing the board is equipped with the arch, the arch is the dislocation and arranges on vertical plane, the arch includes high-order arch and low level arch, high-order arch and low level protruding position play the cooperation and form the meat products and place the position. Set up high-order arch and low level protruding position on placing the board, high-order arch encloses the low level arch and forms the meat products and places the position, and the low level arch that comes the bottom can realize carrying out the operation of pressing to the bottom of meat products with the clamp plate cooperation, and two meat products place the position and also can carry on spacingly to the meat products, avoid at the in-process of clamp plate motion, the meat products push together along with the clamp plate motion.
Preferably, the placing plate is provided with a plurality of liquid leakage holes, and the bottom of the placing plate is provided with a liquid collecting cavity communicated with the liquid leakage holes. In the process of kneading and pressing the meat product, part of the smoked liquid is extruded, so that liquid leakage holes are formed to leak the liquid, and the liquid collecting cavity is used for collecting the extruded liquid.
Furthermore, the lifting assembly comprises air cylinders arranged at two ends of the frame, two top plates are arranged at two ends of the frame, a cylinder body of each air cylinder is fixed to the bottom of each top plate, and a piston rod of each air cylinder is fixedly connected with the transverse plate. When the cylinder is started, the piston rod extends downwards, and the transverse plate and the pressing plate can be pressed towards the placing plate; the piston rod upwards contracts, can keep away from diaphragm and clamp plate orientation and place the board direction and remove, makes the meat products expose, can inject smoked liquid, and later the meat products are put and are stood on placing the board, and the time of stewing can continue to knead the pressure.
Still another object of the present invention is to provide a liquid smoked bacon prepared by the above processing method, which has a sufficient flavor and does not contain other carcinogenic components.
Drawings
FIG. 1 is a schematic view showing the structure of kneading equipment used in a method for processing liquid-smoked bacon according to the present invention;
FIG. 2 is a schematic view in elevation of FIG. 1;
fig. 3 is a schematic view in a top view of fig. 1.
Detailed Description
The following is further detailed by way of specific embodiments:
reference numerals in the drawings of the specification include: the device comprises a pressing component 1, a top plate 2, a lifting component 3, a transverse plate 4, a placing plate 5, a rack 6, a rotating motor 11, a rotating rod 12, a belt 13, a belt pulley 14, a linear bearing 15, a shaft sleeve 16, a short shaft 17, a pressing plate 18, a protrusion 51 and a liquid leakage hole 52.
The kneading and pressing equipment used in the invention is shown in attached figures 1-3, and comprises a frame 6, a placing plate 5, a pressing assembly 1 and a lifting assembly 3 for pushing the pressing assembly 1 to lift, wherein the placing plate 5 is placed on the frame 6, a transverse plate 4 is arranged on the frame 6, the transverse plate 4 is I-shaped, the lifting assembly 3 comprises air cylinders arranged at two ends of the frame 6, two top plates 2 are arranged at two ends of the frame 6, the cylinder bodies of the air cylinders are fixed at the bottoms of the top plates 2, and the piston rods of the air cylinders are fixedly connected with the transverse plate 4; the pressing component 1 comprises a rotating motor 11, a belt 13, a belt pulley 14, a rotating rod 12, a short shaft 17 and a pressing plate 18, wherein the rotating motor 11 is positioned on the transverse plate 4, a rotating shaft of the rotating motor 11 is in transmission with the belt pulley 14 through the belt 13, the rotating rod 12 penetrates through the center of the belt pulley 14 and is fixed with the belt pulley 14, the rotating rod 12 penetrates through the transverse plate 4 and is in rotating connection with the transverse plate 4, and a linear bearing 15 is arranged at the connection position of the rotating rod 12 and the transverse plate 4; a short shaft 17 is vertically and fixedly connected to the outer wall of one end of the rotating rod 12, which is far away from the belt pulley 14, a shaft sleeve 16 is arranged outside the short shaft 17, the bottom of the short shaft 17 is rotatably connected with the center of a pressing plate 18, and a plurality of balls are arranged on the surface of the pressing plate 18, which is opposite to the placing plate 5; the surface of placing board 5 is equipped with arch 51, and arch 51 is the straggly arrangement on vertical plane, and arch 51 is protruding including high-order arch and low level, and high-order arch forms the meat products with the protruding cooperation of low level and places the position, places and is equipped with a plurality of weeping hole 52 on the board 5, places the bottom of board 5 and is equipped with the liquid collecting cavity with weeping hole 52 intercommunication.
Example 1, a method for processing liquid-smoked bacon, comprising the steps of:
step one, preparing materials: preparing a cut meat product in a strip-shaped block shape, preparing smoking liquid, and preparing curing materials, wherein the smoking liquid accounts for 10-20 kg and the curing materials account for 80-120 kg of 100kg of meat product; the smoking liquid is prepared from the raw materials of, by weight, 40% of sugarcane peel, 15% of Chinese holly bark, 5% of roxburgh rose dregs, 10% of green periploca mollis and 30% of tea tree branches, and when the smoking liquid is prepared, the raw materials are crushed and sieved in proportion, and then the raw materials are dried at the temperature of 60-80 ℃ for 3-5 hours to obtain mixed powder; carrying out dry distillation on the mixed powder, wherein the dry distillation voltage is 180-200V, the pyrolysis time is 1.5-2 h, condensing the obtained flue gas, collecting the flue gas, condensing the flue gas, converting the condensed flue gas into liquid, and standing at a low temperature to obtain condensate; adsorbing the condensate with active carbon, filtering, and collecting filtrate to obtain smoking solution; the pickling materials comprise 1.6 parts of salt, 1.8 parts of white spirit, 0.4 part of pepper, 0.4 part of anise, 0.4 part of clove, 5 parts of tea and 0.5 part of white sugar, wherein each 1 part is 9 kg.
Step two, pickling: and (3) putting the meat product obtained in the first step into a pickling material, and soaking for 1-2 days to obtain a pickled product.
Step three, smoking: dividing the smoking liquid into 6 parts on average, injecting the smoking liquid into the salted product for 6 times, standing for 1-2 hours after each injection, kneading for 20-40 minutes by using kneading equipment, dividing the meat product into two rows, placing the meat product on a placing plate 5, injecting the smoking liquid firstly, standing for 1-2 hours, starting an air cylinder, enabling a piston rod to extend downwards, enabling a pressing plate 18 to be in contact with the meat product, starting a rotating motor 11 at the moment, rotating a rotating shaft of the rotating motor 11 to rotate to drive a belt 13 to rotate, further driving a belt pulley 14 to rotate, enabling a rotating rod 12 to rotate along with the belt pulley 14, enabling a short shaft 17 to rotate around the rotating rod 12 by rotating the rotating rod 12, further enabling the pressing plate 18 rotationally connected with the short shaft 17 to do small eccentric motion, realizing three-in-phase operation of pressing, rolling and kneading during the process that balls on the pressing plate 18 are in contact with the meat product for rolling, and the time is 20-40 minutes, and, repeating the above operation for 5 times, sequentially performing injection, standing, and kneading to obtain smoked product.
Step four, baking: dehumidifying and baking the smoked product at 45-60 ℃ for 10-20 h, and then air-drying for 8-12 d in an environment with humidity of 40-50% and temperature of 20-25 ℃ to obtain the liquid smoked bacon.
step one, preparing materials: preparing a cut meat product in a strip-shaped block shape, preparing smoking liquid, and preparing curing materials, wherein the smoking liquid accounts for 10-20 kg and the curing materials account for 80-120 kg of 100kg of meat product; the smoking liquid is prepared from raw materials of, by weight, 50% of sugarcane peel, 10% of Chinese holly bark, 5% of roxburgh rose slag, 10% of green periploca mollis and 25% of tea tree branches, and when the smoking liquid is prepared, the raw materials are crushed and sieved in proportion, and then the obtained mixture is dried at the temperature of 60-80 ℃ for 3-5 hours to obtain mixed powder; carrying out dry distillation on the mixed powder, wherein the dry distillation voltage is 180-200V, the pyrolysis time is 1.5-2 h, condensing the obtained flue gas, collecting the flue gas, condensing the flue gas, converting the condensed flue gas into liquid, and standing at a low temperature to obtain condensate; adsorbing the condensate with active carbon, filtering, and collecting filtrate to obtain smoking solution; the pickling materials comprise 1.6 parts of salt, 1.8 parts of white spirit, 0.4 part of pepper, 0.4 part of anise, 0.4 part of clove, 5 parts of tea and 0.5 part of white sugar, wherein each 1 part is 9 kg.
Step two, pickling: and (3) putting the meat product obtained in the first step into a pickling material, and soaking for 1-2 days to obtain a pickled product.
Step three, smoking: the smoking liquid is averagely divided into 7 parts, the smoking liquid is injected into the salted product for 7 times, after each time of injection, the smoked liquid needs to be kept stand for 1-2 hours, the kneading equipment is used for kneading for 20-40 minutes, the meat product is divided into two rows and placed on the placing plate 5, the smoking liquid is injected firstly, the smoking liquid is kept stand for 1-2 hours, then the air cylinder is started, the piston rod extends downwards, the pressing plate 18 is contacted with the meat product, at the moment, the rotating motor 11 is started, the rotating shaft of the rotating motor 11 rotates to drive the belt 13 to rotate, further the belt pulley 14 rotates, the rotating rod 12 also rotates along with the belt pulley 14, the rotating rod 12 rotates to enable the short shaft 17 to rotate around the rotating rod 12, further the pressing plate 18 which is rotationally connected with the short shaft 17 is enabled to do small eccentric motion, three-in-position operation of pressing, rolling and kneading is realized in the process that the rolling ball on the pressing plate 18 is, repeating the above operation for 6 times, sequentially performing injection, standing, and kneading to obtain smoked product.
Step four, baking: dehumidifying and baking the smoked product at 45-60 ℃ for 10-20 h, and then air-drying for 8-12 d in an environment with humidity of 40-50% and temperature of 20-25 ℃ to obtain the liquid smoked bacon.
step one, preparing materials: preparing a cut meat product in a strip-shaped block shape, preparing smoking liquid, and preparing curing materials, wherein the smoking liquid accounts for 10-20 kg and the curing materials account for 80-120 kg of 100kg of meat product; the smoking liquid is prepared from raw materials including, by weight, 45% of sugarcane peel, 20% of Chinese holly bark, 5% of roxburgh rose slag, 10% of green periploca mollis and 20% of tea tree branches, and when the smoking liquid is prepared, the raw materials are crushed and sieved in proportion, and then the raw materials are dried at the temperature of 60-80 ℃ for 3-5 hours to obtain mixed powder; carrying out dry distillation on the mixed powder, wherein the dry distillation voltage is 180-200V, the pyrolysis time is 1.5-2 h, condensing the obtained flue gas, collecting the flue gas, condensing the flue gas, converting the condensed flue gas into liquid, and standing at a low temperature to obtain condensate; adsorbing the condensate with active carbon, filtering, and collecting filtrate to obtain smoking solution; the pickling materials comprise 1.6 parts of salt, 1.8 parts of white spirit, 0.4 part of pepper, 0.4 part of anise, 0.4 part of clove, 5 parts of tea and 0.5 part of white sugar, wherein each 1 part is 9 kg.
Step two, pickling: and (3) putting the meat product obtained in the first step into a pickling material, and soaking for 1-2 days to obtain a pickled product.
Step three, smoking: the smoking liquid is averagely divided into 8 parts, the smoking liquid is injected into the salted product for 8 times, after each time of injection, the smoked liquid needs to be kept stand for 1-2 hours, the kneading equipment is used for kneading for 20-40 minutes, the meat product is divided into two rows and placed on the placing plate 5, the smoking liquid is injected firstly, the smoking liquid is kept stand for 1-2 hours, then the air cylinder is started, the piston rod extends downwards, the pressing plate 18 is contacted with the meat product, at the moment, the rotating motor 11 is started, the rotating shaft of the rotating motor 11 rotates to drive the belt 13 to rotate, further the belt pulley 14 rotates, the rotating rod 12 also rotates along with the belt pulley 14, the rotating rod 12 rotates to enable the short shaft 17 to rotate around the rotating rod 12, further the pressing plate 18 which is rotationally connected with the short shaft 17 is enabled to do small eccentric motion, three-in-position operation of pressing, rolling and kneading is realized in the process that the rolling ball on the pressing plate 18 is, repeating the above operation for 7 times, sequentially performing injection, standing, and kneading to obtain smoked product.
Step four, baking: dehumidifying and baking the smoked product at 45-60 ℃ for 10-20 h, and then air-drying for 8-12 d in an environment with humidity of 40-50% and temperature of 20-25 ℃ to obtain the liquid smoked bacon.
The processing time of the embodiments 1 to 3 is only 10 to 15 days, the processing time is far shorter than the preparation time of the preserved meat in the prior art, the detection of the components of the preserved meat in the embodiments 1 to 3 does not generate carcinogens such as benzopyrene, more than 56 volatile substances exist, the relative content of volatile flavor substances is about 86.5%, and the differences from the prior art are not great.
Claims (10)
1. A processing method of liquid-smoking preserved meat is characterized in that: the method comprises the following steps:
step one, preparing materials: preparing a diced meat product, preparing smoking liquid and preparing a curing material;
step two, pickling: soaking the meat product obtained in the first step in a pickling material for 1-2 days to obtain a pickled product;
step three, smoking: injecting the smoking liquid into the pickled product for 6-8 times, after standing for 1-2 hours after each injection, kneading and pressing for 20-40 min by using kneading and pressing equipment, and repeating the operations of injecting, standing and kneading and pressing to obtain the smoked product;
step four, baking: and dehumidifying, baking and air-drying the smoked product to obtain the liquid smoked bacon.
2. The processing method of liquid-smoked bacon according to claim 1, characterized in that: based on 100kg of meat product, the smoking liquid is 10-20 kg, and the pickling material is 80-120 kg.
3. The processing method of liquid-smoked bacon according to claim 2, characterized in that: the smoking liquid is prepared from Chinese holly bark, roxburgh rose dregs, sugarcane peel, green periploca mollis and tea branches, wherein the weight percentage of the sugarcane peel is 40-50%.
4. The processing method of liquid-smoked bacon according to claim 3, characterized in that: specifically, when the smoking liquid is prepared, the raw materials are crushed and sieved, and then the raw materials are dried for 3-5 hours at the temperature of 60-80 ℃ to obtain mixed powder; dry distilling the mixed powder, condensing the collected flue gas, converting the condensed flue gas into liquid, and standing at a low temperature to obtain condensate; adsorbing the condensate with active carbon, filtering, and collecting filtrate to obtain smoking solution.
5. The processing method of liquid-smoked bacon according to claim 4, characterized in that: the dry distillation voltage is 180-200V, and the pyrolysis time is 1.5-2 h.
6. The processing method of liquid-smoked bacon according to claim 5, characterized in that: step three, kneading equipment is needed, wherein the kneading equipment comprises a rack, a placing plate, a pressing assembly and a lifting assembly for pushing the pressing assembly to lift, the placing plate is placed on the rack, and a transverse plate is arranged on the rack; the pressing assembly comprises a rotating motor, a belt pulley, a rotating rod, a short shaft and a pressing plate, the rotating motor is positioned on the transverse plate, a rotating shaft of the rotating motor and the belt pulley are in transmission through the belt, the rotating rod penetrates through the center of the belt pulley and is fixed with the belt pulley, the rotating rod penetrates through the transverse plate and is in rotating connection with the transverse plate, and a linear bearing is arranged at the connecting position of the rotating rod and the transverse plate; the outer wall of one end, far away from the belt pulley, of the rotating rod is vertically and fixedly connected with a short shaft, the bottom of the short shaft is rotatably connected with the center of the pressing plate, and a plurality of balls are arranged on the surface, opposite to the placing plate, of the pressing plate.
7. The processing method of liquid-smoked bacon according to claim 6, characterized in that: the surface of placing the board is equipped with the arch, the arch is the dislocation and arranges on vertical plane, the arch includes high-order arch and low level arch, high-order arch and low level protruding position play the cooperation and form the meat products and place the position.
8. The processing method of liquid-smoked preserved meat as claimed in claim 7, wherein the placing plate is provided with a plurality of liquid leaking holes, and the bottom of the placing plate is provided with a liquid collecting cavity communicated with the liquid leaking holes.
9. The processing method of the liquid-smoked preserved meat as claimed in claim 6 or 7, wherein the lifting assembly comprises air cylinders arranged at two ends of the frame, two top plates are arranged at two ends of the frame, a cylinder body of each air cylinder is fixed at the bottom of each top plate, and a piston rod of each air cylinder is fixedly connected with the transverse plate.
10. A liquid-smoked bacon processed by the processing method according to any one of claims 1 to 8.
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