CN114468242A - Bamboo salt sesame preserved meat and making method thereof - Google Patents
Bamboo salt sesame preserved meat and making method thereof Download PDFInfo
- Publication number
- CN114468242A CN114468242A CN202011159135.4A CN202011159135A CN114468242A CN 114468242 A CN114468242 A CN 114468242A CN 202011159135 A CN202011159135 A CN 202011159135A CN 114468242 A CN114468242 A CN 114468242A
- Authority
- CN
- China
- Prior art keywords
- preserved meat
- meat
- sesame
- bamboo salt
- parts
- 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.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 36
- 150000003839 salts Chemical class 0.000 title claims abstract description 33
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 28
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 28
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 28
- 239000011425 bamboo Substances 0.000 title claims abstract description 28
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 9
- 244000082204 Phyllostachys viridis Species 0.000 title 1
- 244000000231 Sesamum indicum Species 0.000 title 1
- 241001330002 Bambuseae Species 0.000 claims abstract description 27
- 241000207961 Sesamum Species 0.000 claims abstract description 19
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000004615 ingredient Substances 0.000 claims abstract description 3
- 235000015277 pork Nutrition 0.000 claims description 13
- 235000020995 raw meat Nutrition 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000007790 scraping Methods 0.000 claims description 3
- 230000000391 smoking effect Effects 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 6
- 229910002651 NO3 Inorganic materials 0.000 abstract description 4
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013622 meat product Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 208000017667 Chronic Disease Diseases 0.000 abstract description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract description 2
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 201000001421 hyperglycemia Diseases 0.000 abstract description 2
- 235000015241 bacon Nutrition 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 235000004280 healthy diet Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food production and processing, and particularly relates to bamboo salt sesame preserved meat and a preparation method thereof. The technical scheme provided by the invention aims to solve the defect of excessive nitrate and nitrite generated in the current bacon making process. Based on the healthy diet concept, in the process of preparing the preserved meat, the bamboo salt is creatively used for replacing the common edible salt to prepare the preserved meat, so that the nitrate and nitrite generated in the process of preparing the preserved meat are reduced, the preserved meat becomes healthy and green food, and the preserved meat can be safely eaten by patients with chronic diseases such as hyperlipidemia, hyperglycemia, hypertension and the like. Sesame is added in the process of making the preserved meat, the proportion of raw materials and ingredients are accurately adjusted, and the bamboo salt and sesame preserved meat which is rich in taste, balanced in nutrition and convenient to store is prepared by utilizing the sesame. The preserved meat enriches the selection of the masses on preserved meat products, and can meet the eating requirements of people of different ages on the preserved meat. The bamboo salt sesame preserved meat prepared by the invention has the advantages of simple and stable process, rich nutrition, long fresh-keeping period, easy mass production, low production cost and good popularization value and market value.
Description
Technical Field
The invention relates to the technical field of food production and processing, and particularly relates to bamboo salt sesame preserved meat and a preparation method thereof.
Background
The preserved meat is a processed product prepared by curing meat and then baking (or solarizing in sunlight). A large amount of salt is added in the preparation process of the preserved meat, so the preserved meat has strong antiseptic capability and can prolong the storage time, but because the salt content of the preserved meat is higher, the preserved meat is not healthy for patients with chronic diseases such as hyperlipidemia, hyperglycemia, hypertension and the like. A common problem with modern meat products is the artificial addition of nitrite or nitrate, or the production of nitrite by microbial action during the air drying or baking of the meat product. Nitrite or nitrate added and generated in the process of making the preserved meat is one of the known carcinogens, and the hazard to the health of human bodies is obvious. Attention is paid to how to eliminate the harm caused by nitrite in meat products as much as possible.
Disclosure of Invention
Aiming at the above situation, the invention replaces the common edible salt with bamboo salt in the manufacturing process, and the bamboo salt has the functions of antibiosis, antiphlogosis, fire clearing, insect killing and the like and contains rich trace elements. The bamboo salt is a strong-alkaline food, and is used for making the preserved meat, so that the acidity of the meat is just neutralized, and the preserved meat can be a healthy and green food. And a certain proportion of sesame is added, so that the taste and nutrition of the preserved meat are enriched.
The bamboo salt sesame preserved meat comprises the following components in parts by weight:
the manufacturing process comprises the following steps:
preparing 300-450 parts of streaky pork, 10-20 parts of sesame, 5-20 parts of raw powder, 2-10 parts of bruised ginger, 1-5 parts of chopped scallion, 2-8 parts of sugar, 2-7 parts of bamboo salt, 2-8 parts of light soy sauce and 1-2 parts of cooking wine;
1. pork preparation: scraping and cleaning raw meat, and cutting into strips or blocks;
2. primary pickling: using a proper amount of bamboo salt for each part of raw meat, and rubbing the surface of the raw meat with the bamboo salt to ensure that the bamboo salt is fully immersed in the raw meat;
3. seasoning: preferably semen Sesami Niger or semen Sesami Indici, parching, and grinding into powder. Adding the raw materials in parts by weight;
4. curing and airing: pickling and soaking raw meat for 15-25 hours, taking out the raw meat, naturally airing the raw meat for 10-15 hours in a room, smoking the raw meat for 1-2 hours, and baking the raw meat for 3-4 hours at the temperature of 60-70 ℃ to obtain the bamboo salt sesame preserved meat.
The specific implementation mode is as follows:
the present invention will be further described with reference to the following examples (pork is used as an example). The following description is given by way of example, and the scope of the invention should not be limited thereto.
(1) Scraping and cleaning pork, and cutting into 0.3kg of strips with the width of 3-5 cm;
(2) rubbing the surface of the pork in the step (1) with bamboo salt according to the amount of 10g of salt used per kg of pork, so that the bamboo salt is fully immersed in the pork;
(3) preferably selecting black sesame or white sesame, frying, grinding into powder, adding various ingredients except bamboo salt according to the weight part ratio, and adding water to obtain a marinade for later use;
(4) and (3) soaking the pork obtained in the step (2) in the curing material obtained in the step (3) for 20 hours, taking out the pork and placing the pork in a room for natural airing for 12 hours, smoking the pork for 2 hours by using smoke generated by incomplete combustion, and baking the pork for 3 hours at 65 ℃ to obtain the bamboo salt sesame preserved meat.
Slicing or cutting the preserved meat into small pieces, frying or mixing with other food materials, parching, and cooking to obtain the final product.
Claims (2)
1. A method for making bamboo salt sesame preserved meat is characterized by comprising the following steps:
the bamboo salt sesame preserved meat comprises the following components in parts by weight:
2. the preparation method for preparing the bamboo salt sesame preserved meat of claim 1 is characterized by comprising the following steps:
(1) preparing 300-450 parts of streaky pork, 10-20 parts of sesame, 5-20 parts of raw powder, 2-10 parts of bruised ginger, 1-5 parts of chopped scallion, 2-8 parts of sugar, 2-7 parts of bamboo salt, 2-8 parts of light soy sauce and 1-2 parts of cooking wine;
(2) scraping and cleaning raw meat, and cutting into strips or blocks. Preferably selecting semen Sesami Niger or semen Sesami Indici, parching, and grinding into powder;
(3) kneading the surface of the raw material meat in the step (2) with bamboo salt according to the amount of the bamboo salt used in the step 1 for each raw material meat in parts by weight, so that the bamboo salt is fully immersed in the raw material meat;
(4) adding sesame and various ingredients according to the weight parts in the step 1, and pickling the raw meat;
(5) and (3) pickling and soaking the raw meat obtained in the step (4) for 15-25 hours, taking out, naturally airing for 10-15 hours indoors, smoking for 1-2 hours, and baking for 3-4 hours at the temperature of 60-70 ℃ to obtain the bamboo salt and sesame preserved meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011159135.4A CN114468242A (en) | 2020-10-26 | 2020-10-26 | Bamboo salt sesame preserved meat and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011159135.4A CN114468242A (en) | 2020-10-26 | 2020-10-26 | Bamboo salt sesame preserved meat and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114468242A true CN114468242A (en) | 2022-05-13 |
Family
ID=81471366
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011159135.4A Pending CN114468242A (en) | 2020-10-26 | 2020-10-26 | Bamboo salt sesame preserved meat and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114468242A (en) |
-
2020
- 2020-10-26 CN CN202011159135.4A patent/CN114468242A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20220513 |