CN112471437A - Production method of preserved meat - Google Patents

Production method of preserved meat Download PDF

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Publication number
CN112471437A
CN112471437A CN202011361569.2A CN202011361569A CN112471437A CN 112471437 A CN112471437 A CN 112471437A CN 202011361569 A CN202011361569 A CN 202011361569A CN 112471437 A CN112471437 A CN 112471437A
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meat
smoking
preserved
production method
paper
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曾蔚斌
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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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention provides a production method of preserved meat, which comprises the following steps: step one, pickling, namely pickling the cut meat blanks for 5-10 days by using edible salt; secondly, smoking for the first time, and smoking the cured meat blanks for 10-40 days; coating paper, namely coating a layer of wine on the surface of the meat smoked for the first time in the second step, and coating at least two layers of fat-absorbing and breathable paper on the surface of the meat; fourthly, smoking for the second time, and then smoking the wrapped meat for 60-90 days. The scheme effectively improves the absorption and downward dredging and discharging of matters such as grease, acid-proof acid, lactic acid, grease and the like in the preserved meat by the inner layer paper; outer paper separates that the combination of poisonous gas such as dust granule and dioxin, sulphide after having kept off the biological combustion in the preserved pork smoking process and the grease on preserved pork top layer glues and forms the carbon scale layer on the preserved pork top layer, is unfavorable for wasing more and is unfavorable for the problem of health, can guarantee simultaneously that partial organic matter or aromatic hydrocarbon after the biomass burning see through ply and preserved pork contact, and then has guaranteed the taste and the flavor of preserved pork.

Description

Production method of preserved meat
Technical Field
The invention relates to a preserved meat production technology, in particular to a preserved meat production method.
Background
Bacon has been used for thousands of years in China, is mainly popular in Sichuan, Hunan, Hubei, Jiangxi, Yunnan, Guizhou and Guangdong, and is commonly called as bacon because the bacon is usually pickled in the lunar month of the lunar calendar. The preserved meat has the characteristics of unchanged meat quality, long-term fragrance retention and no damage after being processed, prepared and stored, and the fresh meat is smoked by processing materials, so mosquitoes and flies do not climb in summer and are not deteriorated after three volts, and the preserved meat becomes special local flavor food.
The preserved meat is produced in south and north China, the south China mainly contains cured pork, the north China mainly contains cured beef, the variety of the cured beef is different, the same variety and the production place are different, the processing method is different, and the like, and the famous varieties comprise Guangdong preserved meat, Hunan preserved meat and Sichuan preserved meat. The preserved meat can be directly eaten after being cooked, can be used as a pot for boiling the preserved meat and stir-frying the preserved meat, or can be used as a pot for boiling the preserved meat and a pot for boiling the preserved meat, and the like, has mellow taste, is fat and not greasy, is thin and not stuck to teeth, has unique flavor, has the functions of appetizing, removing cold, helping digestion and the like, has good color, fragrance, taste and shape, and has the praise of 'one family of boiled meat and hundreds of families'.
The production of preserved meat generally comprises the processes of material selection, finishing, material preparation, pickling, airing, baking, packaging and the like. CN101380117B discloses a method for preparing preserved meat, which comprises the steps of preparing raw meat blanks, preparing spices, rolling and kneading in vacuum, pickling and fermenting, smoking and roasting, and vacuum packaging, and adding distiller's yeast into the raw meat blanks for fermentation; the cypress smoke for smoking and roasting is firstly absorbed by ceramics and purple sand, filtered by a wet cloth layer, and then the cured meat blank is smoked and roasted. Adding the distiller's yeast into the raw material meat blank, fully premixing in vacuum tumbling equipment, adding spice, tumbling at 4-10 deg.C by low temperature tumbling technology, stirring and mixing for 1-2 hr, stacking, pickling and fermenting. The temperature of stacking, pickling and fermenting is 15-25 ℃, and the central temperature of the meat blanks is controlled below 28 ℃. The stacking, pickling and fermenting time is 4-8 days, and the pH value of the meat blank is fermented to 5.0-5.3. During smoking, wrapping the meat blank with paper, baking at 75-90 deg.C for 3.5-4 hr, baking at 55-65 deg.C for 50-60 hr, and smoking with adsorption-filtered cypress smoke for 30-35 hr. The straw paper is made of moso bamboo. Drying and dehydrating the preserved meat before vacuum packaging, then uniformly coating plant sesame oil on the surface of the preserved meat, and then sterilizing and inspecting.
However, the preserved meat prepared by the method is poor in taste and color, and the oil in the preserved meat cannot be completely discharged and stays on the surface of the preserved meat, so that the preserved meat has oil taste or rancid taste, and meanwhile, the preserved meat is not beneficial to cleaning in the eating process and affects the eating health.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the preserved meat production method which is convenient for discharging grease, acid, lactic acid, grease and other substances in the preserved meat, reduces the retention of the grease and other substances on the surface of the preserved meat to influence the quality of the preserved meat, improves the taste, has bright color and luster, and is convenient to clean.
The technical scheme of the invention is as follows: a production method of preserved meat comprises the following steps:
step one, pickling, namely pickling the cut meat blanks for 5-10 days by using edible salt;
secondly, smoking for the first time, and smoking the cured meat blanks for 10-40 days;
coating paper, namely coating a layer of wine on the surface of the meat smoked for the first time in the second step, and coating at least two layers of fat-absorbing and breathable paper on the surface of the meat;
and fourthly, smoking for the second time, and smoking the wrapped meat for 60-90 days.
Preferably, after the bacon is smoked for the first time, the fat-absorbing air-permeable paper is wrapped on the surface of the bacon, in the wrapping process, the bacon is wrapped layer by layer, after the bacon smoked for the first time is contacted with the biomass, the surface of the bacon is golden yellow and bright in color, and then the bacon is wrapped by paper, preferably, the bacon is wrapped by 2-5 layers of paper; 2 layers or 3 layers of the best parcel are convenient for shelter from the preserved pork and produce smoke and dust granule or harmful substance contact with too much biomass burning in-process, can guide the fat that the preserved pork produced or the moisture discharge that condenses at the smoking in-process simultaneously, avoid persisting on the surface of preserved pork, influence the taste of preserved pork, and then guarantee the smoking quality of preserved pork.
Furthermore, the amount of the salt used in the first step is 3-10 jin of salt used per 100 jin of meat blank. Preferably, the amount of salt used in the first step is 3-5 jin of salt per 100 jin of meat. Preferably, the amount of salt used in the first step is 3.5/4/4.5 jin per 100 jin of meat. Adopt paper to wrap up the preserved pork, can reduce the loss of salinity on the preserved pork to can reduce the quantity of salt, compare conventional quantity and reduce 50% at least, and then reduced the manufacturing cost of preserved pork, the preserved pork after adopting paper to wrap up can reduce the pollution of bacterium to the preserved pork, improves the quality of preserved pork.
Further, a seasoning is added in the curing process in the first step for curing together. Is convenient for improving the effect and the taste of the preserved meat, and simultaneously increases the flavor of the preserved meat.
Further, the flavoring comprises at least one of five spices, star anise, tsaoko amomum fruit, cassia bark, pepper, white sugar and vinegar.
Further, in the second step, the cured meat blanks are dried or baked before the first smoking, so that the surfaces of the cured meat blanks are kept dry.
Further, the wine in the second step comprises at least one of white spirit, yellow wine and wine.
Further, biomass is adopted for smoking in the smoking process.
Further, the biomass comprises at least one of tea stems, tea fruits, orange peels, tea fruit shells and pine nuts.
Further, the temperature during the smoking process is controlled at 28-50 ℃.
Further, the distance between the preserved meat and a fire source is at least 1.8m in the smoking process. Preferably, the distance between the preserved meat and the fire source is 2-4m in the smoking process. Most preferably, the bacon during smoking is at least 1.8m away from the fire source. The bacon should not be too near apart from the burning things which may cause a fire disaster in the process of smoking at smoking, can play combustion-supporting effect after the grease that drops is contacted with the burning things which may cause a fire in the process of smoking too near, can avoid smoking in-process bacon to be burnt fire, and the bacon should also not be too far apart from the burning things which may cause a fire disaster simultaneously, and after the distance exceeded 4m, the temperature of smoking was crossed lowly, influences the effect of smoking of bacon, and the bacon quality of smoking is guaranteed to the law not.
The invention has the following characteristics: the scheme effectively improves the absorption and downward dredging and discharging of matters such as grease, acid-proof acid, lactic acid, grease and the like in the preserved meat by the inner layer paper; outer paper has effectively kept off that dust particles and dioxin, sulphide and other toxic gas after the biological combustion in the cured meat smoking process combine with the grease on cured meat surface layer to glue and form the carbon deposit layer on cured meat surface layer, is unfavorable for rinsing more and is unfavorable for building the healthy problem, can guarantee simultaneously that partial organic matter or aromatic hydrocarbon after the biomass combustion see through the ply and contact with cured meat, and then guaranteed the taste and the flavor of cured meat, and then guaranteed that the long-time smoking time of cured meat makes cured meat see through the exocarpium, the taste is delicious mellow, the traditional flavor of dense taste and cured meat of no smoke are outstanding.
The detailed structure of the present invention will be further described with reference to the accompanying drawings and the detailed description.
Drawings
FIG. 1 is a schematic view of the manufacturing process of the present invention.
Detailed Description
Example one
As shown in the attached drawings: a production method of preserved meat comprises the following steps:
step one, pickling, namely pickling the cut meat blanks for 5-10 days by using edible salt; in the pickling process, the amount of the salt is 3-10 jin of salt per 100 jin of meat blank. Preferably, the amount of salt used in the first step is 3-5 jin of salt per 100 jin of meat. Preferably, the amount of salt used in the first step is 3.5/4/4.5 jin per 100 jin of meat. Preferably, the seasoning is added in the curing process to cure together. Is convenient for improving the effect and the taste of the preserved meat, and simultaneously increases the flavor of the preserved meat. Preferably, the seasoning comprises at least one of spiced flavor, star anise, tsaoko amomum fruits, cassia bark, pepper, white sugar and vinegar, the white sugar can provide nutrients for the preserved meat in the fermentation process, and meanwhile, the paper is convenient to attach to the surface of the preserved meat in the subsequent paper wrapping process, so that the effect of discharging oil in the preserved meat is improved. In the embodiment, the seasoning is prepared by adding 10 g of spiced, star anise, cassia bark and pepper and 100g of vinegar, wherein the vinegar is added to improve the fermentation effect of the preserved meat, the seasoning is ground into powder, the powder is uniformly stirred with salt and is uniformly spread on meat blanks, and meanwhile, monosodium glutamate or chicken essence can be properly added to improve the delicate flavor of the preserved meat, and the preserved meat is pickled for 7 days.
Secondly, smoking for the first time, and smoking the cured meat blanks for 10-40 days; the cured meat base is dried or dried before the first time of smoking, so that the surface of the cured meat base is kept dry, the smoking effect is convenient, the dropping of the cured brine into the smoking fuel can be reduced, the brine is changed into harmful substances and is attached to the surface of the preserved meat along with the smoking process, the production quality of the preserved meat is further improved, and preferably, the smoking time is 20-35 days for improving the smoking taste and the fermentation effect of the preserved meat. Optimally, the curing time is 30 or 32 days, and the cured meat surface is cured to be golden yellow, and the color is very beautiful without any spots or black spots.
And step three, wrapping paper, namely coating a layer of wine on the surface of the meat smoked for the first time in the step two, and wrapping the surface of the meat block with at least two layers of fat-absorbing and breathable paper. Preferably, the wine comprises at least one of white spirit, yellow wine and wine; preferably, the surface of the preserved meat is coated with the high-alcohol wine or the yellow wine, and the coated wine is placed for at least 2 hours after the coating is finished, so that the coated wine can be immersed into the preserved meat, the fermentation effect of the preserved meat is improved conveniently, and meanwhile, the nutrient can be provided for microorganisms on the preserved meat, and the fermentation effect is improved. Optimally, yellow wine is smeared, the yellow wine can be smeared indirectly for multiple times according to the processing requirement, the wine can be conveniently immersed into the preserved meat, the yellow wine is kept still for 6 to 24 hours after smearing is finished, after the yellow wine is dried on the surface of the preserved meat, sugar in the yellow wine has certain viscosity, the effect of subsequent paper wrapping can be improved, and the paper and the preserved meat can be conveniently attached.
Preferably, the preserved meat coated with the yellow wine after standing is wrapped with fat-absorbing breathable paper, in the wrapping process, the preserved meat is wrapped layer by layer, the surface of the preserved meat subjected to first smoking is golden yellow and bright in color after the preserved meat is exposed to biomass and smoked, and then the preserved meat is wrapped with paper, preferably, the paper is wrapped by 2-5 layers; optimally, 2 layers are wrapped in the embodiment, and the outermost layer wrapped on the preserved meat can shield the preserved meat from contacting with smoke dust particles or harmful substances generated in the process of excessive biomass combustion, so that the problem that the black dust particles generated in the process of biomass combustion are combined with grease discharged from the preserved meat and bonded on the surface of the preserved meat to cause difficulty in cleaning is avoided; the paper layer attached to the surface of the preserved meat is the inner wrapping layer, so that the discharge of grease in the preserved meat can be guided, and the phenomenon that the discharged grease is accumulated on the surface of the preserved meat along with the passage of time, the quality of the grease is changed to cause the rancid taste, and the taste of the preserved meat is influenced can be avoided; meanwhile, the gap between the inner layer and the outer layer can improve the grease discharging effect, can guide grease or condensed moisture generated in the cured meat in the smoking process to be discharged, avoids remaining on the surface of the cured meat, and further ensures the smoking quality of the cured meat; in addition, in the process of biomass combustion, aromatic hydrocarbons and the like contained in the biomass can be combined with the preserved meat through the wrapping paper, and therefore the taste and flavor of the preserved meat are improved.
Preferably, adopt paper to wrap up the preserved pork, can also reduce the loss of salinity on the preserved pork to can reduce the quantity of salt, compare conventional quantity and reduce 50% at least, and then reduced the manufacturing cost of preserved pork, the preserved pork after adopting paper to wrap up can reduce the pollution of bacterium to the preserved pork, improves the quality of preserved pork.
And fourthly, smoking for the second time, and smoking the wrapped meat for 60-90 days. The distance between the bacon and the fire source is at least 1.8m in the smoking process. Preferably, the distance between the preserved meat and the fire source is 2-4m in the smoking process. Optimally, the distance between the preserved meat and the fire source is 3m in the smoking process. The bacon should not be too close to the fire source at the in-process of smoking, can play combustion-supporting effect after the grease that drops in smoking in-process is too close to the distance contacts with the fire source, can avoid smoking in-process bacon to be burnt fire, the bacon should not be too far away from the fire source simultaneously, after the distance surpassed 4m, the temperature of smoking is crossed lowly, influences the smoking effect of bacon, the bacon quality of smoking is guaranteed to the law, makes the temperature keep 28-50 ℃ in the smoking process.
Preferably, the smoking process uses biomass for smoking. The biomass comprises at least one of tea stem, tea fruit, orange peel, tea fruit shell and pine. In this embodiment, the biomass that adopts is tea stem, tea fruit shell, and the in-process that the biomass burns can produce tea-seed oil grease, and it makes tea polyphenol and camellin in the biomass can combine with the preserved meat after the burning, and then improves the taste of preserved meat, is favorable to human health.
The scheme effectively improves the absorption and downward dredging and discharging of matters such as grease, acid-proof acid, lactic acid, grease and the like in the preserved meat by the inner layer paper; outer paper has effectively kept off the combination of the poisonous gas such as dust granule and dioxin, sulphide after the biological combustion in-process cured meat smokes, and the grease on cured meat top layer and has glued and form the carbon deposit layer on cured meat top layer, be unfavorable for rinsing more and be unfavorable for the problem of building health, can guarantee simultaneously that partial organic matter or aromatic hydrocarbon after the biomass combustion see through the ply and contact with cured meat, and then guaranteed the taste and the flavor of cured meat, can be according to liking to different cured meat tastes, smoke out the cured meat of different tastes, and then guaranteed that the long-time smoking time of cured meat makes the cured meat inside to see through outer red, the taste is delicious mellow, the traditional flavor that dense flavor and cured meat are outstanding of no smoke.
Example two
A production method of preserved meat comprises the following steps:
step one, pickling, namely pickling the cut meat blanks for 5-10 days by using edible salt; in the pickling process, the amount of the salt is 3-10 jin of salt per 100 jin of meat blank. Preferably, the amount of salt used in the first step is 3-5 jin of salt per 100 jin of meat. Preferably, the amount of salt used in the first step is 3/4 jin of salt per 100 jin of meat. Preferably, the seasoning is added in the curing process to cure together. Is convenient for improving the effect and the taste of the preserved meat, and simultaneously increases the flavor of the preserved meat. Preferably, the flavoring comprises at least one of five spices, star anise, tsaoko amomum fruit, cassia bark, pepper, white sugar and vinegar. In the embodiment, the seasoning is spiced, aniseed, pepper, white sugar and vinegar, the spiced seasoning is ground into powder and is uniformly mixed with salt, the powder is coated on the surface of a meat embryo, and the meat embryo is pickled for 10 days.
Secondly, smoking for the first time, and smoking the cured meat blanks for 10-40 days; and (3) drying or baking the cured meat blanks before the first smoking so as to keep the surfaces of the cured meat blanks dry. The effect of smoking is reduced when the salted brine drops in the fuel, and the optimal smoking time is 39 days.
Coating paper, namely coating a layer of wine on the surface of the meat smoked for the first time in the second step, and coating at least two layers of fat-absorbing and breathable paper on the surface of the meat; before wrapping paper, coating liquor on the surface of preserved meat, wherein the liquor comprises at least one of Chinese liquor, yellow wine and grape wine. The invention adopts white spirit, which can improve the fermentation effect.
Preferably, after the bacon is smoked for the first time, the fat-absorbing air-permeable paper is wrapped on the surface of the bacon, in the wrapping process, the bacon is wrapped layer by layer, after the bacon smoked for the first time is contacted with the biomass, the surface of the bacon is golden yellow and bright in color, and then the bacon is wrapped by paper, preferably, the bacon is wrapped by 2-5 layers of paper; optimally, 3 layers of paper are wrapped on the surface of the preserved meat; the outermost layer of paper is convenient for shielding smoke particles or harmful substances generated in the burning process of the preserved meat and excessive biomass from contacting, is attached to the innermost layer of the preserved meat, can guide grease or condensed water generated in the smoking process of the preserved meat to be discharged, avoids remaining on the surface of the preserved meat and influencing the taste of the preserved meat, and further ensures the smoking quality of the preserved meat; the middle layer plays a guiding role, so that the grease discharged from the preserved meat falls down along the middle layer, meanwhile, the retention of the grease in the wrapping paper can be reduced, further, the deterioration of the grease is avoided, the taste of the preserved meat is influenced, and meanwhile, the fermentation effect of the preserved meat can be improved; the number of layers of the paper is not suitable to be too many, and the number of layers of the paper influences that substances such as aromatic hydrocarbon and the like after the preserved meat is contacted with the biomass to be combusted cannot penetrate through the paper layer to be contacted with the preserved meat, so that the taste of the preserved meat is not promoted.
More preferably, when the number of layers of wrapping paper is greater than two, the inner layer of wrapping paper is liposuction breathable paper, and the outmost paper that has lipophobicity and ventilation effect can be adopted, is convenient for block the grease that produces in the biomass combustion process, can guarantee simultaneously that partial aromatic permeates the paper layer and contacts with the preserved pork.
Adopt paper to wrap up the preserved pork, can reduce the loss of salinity on the preserved pork to can reduce the quantity of salt, compare conventional quantity and reduce 50% at least, and then reduced the manufacturing cost of preserved pork, the preserved pork after adopting paper to wrap up can reduce the pollution of bacterium to the preserved pork, improves the quality of preserved pork.
And fourthly, smoking for the second time, and smoking the wrapped meat for 60-90 days. The distance between the bacon and the fire source is at least 1.8m in the smoking process. Preferably, the distance between the preserved meat and the fire source is 2-4m in the smoking process. Optimally, the distance between the preserved meat and the fire source is 2.4m in the smoking process. The bacon should not be too near apart from the burning things which may cause a fire disaster in the process of smoking at smoking, can play combustion-supporting effect after the grease that drops is contacted with the burning things which may cause a fire in the process of smoking too near, can avoid smoking in-process bacon to be burnt fire, and the bacon should also not be too far apart from the burning things which may cause a fire disaster simultaneously, and after the distance exceeded 4m, the temperature of smoking was crossed lowly, influences the effect of smoking of bacon, and the bacon quality of smoking is guaranteed to the law not. The temperature is controlled at 28-50 deg.C during smoking. The smoking process adopts biomass to smoke. The biomass comprises at least one of tea stem, tea fruit shell, and pine. Adopt in this embodiment, pine, tea fruit, orange peel mix and smoke, adopt 6-8 to become dry biology to smoke in the use simultaneously, can be convenient for smoke the promotion of effect, can avoid producing the naked light simultaneously, make the preserved pork burnt in smoking, and then improved the safety and the effect that the preserved pork was smoked.
The scheme effectively improves the absorption and downward dredging and discharging of matters such as grease, acid-proof acid, lactic acid, grease and the like in the preserved meat by the inner layer paper; outer paper has effectively kept off the combination of the poisonous gas such as dust granule and dioxin, sulphide after the biological combustion in-process cured meat smokes, and the grease on cured meat top layer and has glued and form the carbon deposit layer on cured meat top layer, be unfavorable for rinsing more and be unfavorable for the problem of building health, can guarantee simultaneously that partial organic matter or aromatic hydrocarbon after the biomass combustion see through the ply and contact with cured meat, and then guaranteed the taste and the flavor of cured meat, can be according to liking to different cured meat tastes, smoke out the cured meat of different tastes, and then guaranteed that the long-time smoking time of cured meat makes the cured meat inside to see through outer red, the taste is delicious mellow, the traditional flavor that dense flavor and cured meat are outstanding of no smoke.
The preferred embodiments of the present invention have been described in detail above, but it is apparent that the present invention is not limited to the above embodiments. Within the scope of the technical idea of the invention, many equivalent modifications can be made to the technical solution of the invention, and these equivalent modifications are all within the protection scope of the invention. In addition, it should be noted that the respective technical features described in the above-described embodiments may be separately and independently combined as long as they are within the technical concept of the present invention.

Claims (10)

1. A production method of preserved meat is characterized by comprising the following steps:
step one, pickling, namely pickling the cut meat blanks for 5-10 days by using edible salt;
secondly, smoking for the first time, and smoking the cured meat blanks for 10-40 days;
coating paper, namely coating a layer of wine on the surface of the meat smoked for the first time in the second step, and coating at least two layers of fat-absorbing and breathable paper on the surface of the meat;
and fourthly, smoking for the second time, and smoking the wrapped meat for 60-90 days.
2. The bacon production method according to claim 1, characterized in that: the amount of the salt used in the first step is 3-10 jin of salt used per 100 jin of meat blank.
3. The bacon production method according to claim 1, characterized in that: and adding a seasoning to cure the materials together in the curing process in the first step.
4. The bacon production method according to claim 3, characterized in that: the flavoring agent comprises at least one of five spices, fructus Anisi Stellati, fructus Tsaoko, cortex Cinnamomi Japonici, fructus Zanthoxyli, white sugar, and vinegar.
5. The bacon production method according to claim 1, characterized in that: in the second step, the cured meat blanks are dried or baked before the first smoking so as to keep the surfaces of the cured meat blanks dry.
6. The bacon production method according to claim 5, characterized in that: the wine in the second step comprises at least one of white spirit, yellow wine and wine.
7. The bacon production method according to any one of claims 1-6, characterized in that: and biomass is adopted for smoking in the smoking process.
8. The bacon production method according to claim 7, characterized in that: the biomass comprises at least one of tea stems, tea fruits, orange peels, tea fruit shells and pine woods.
9. The bacon production method according to claim 7, characterized in that: the temperature during the smoking process is controlled at 28-50 ℃.
10. The bacon production method according to claim 9, characterized in that: the distance between the bacon and the fire source is at least 1.8m in the smoking process.
CN202011361569.2A 2020-11-28 2020-11-28 Production method of preserved meat Pending CN112471437A (en)

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* Cited by examiner, † Cited by third party
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CN107156698A (en) * 2017-06-14 2017-09-15 李九玲 A kind of preparation method of soft gristle cured fish
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CN107156698A (en) * 2017-06-14 2017-09-15 李九玲 A kind of preparation method of soft gristle cured fish
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CN115500378A (en) * 2022-08-25 2022-12-23 湖南伏坛农业发展有限公司 Preparation method of pickled product

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