CN114766652A - Cured meat pickling seasoning capable of removing peculiar smell, pickling method and cured meat - Google Patents
Cured meat pickling seasoning capable of removing peculiar smell, pickling method and cured meat Download PDFInfo
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- CN114766652A CN114766652A CN202210574146.1A CN202210574146A CN114766652A CN 114766652 A CN114766652 A CN 114766652A CN 202210574146 A CN202210574146 A CN 202210574146A CN 114766652 A CN114766652 A CN 114766652A
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- parts
- pickling
- seasoning
- meat
- bacon
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- 238000005554 pickling Methods 0.000 title claims abstract description 54
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 35
- 235000019542 Cured Meats Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 235000006679 Mentha X verticillata Nutrition 0.000 claims abstract description 23
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 23
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims abstract description 23
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 23
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 22
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 22
- 239000006002 Pepper Substances 0.000 claims abstract description 22
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 22
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 22
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 22
- 235000004347 Perilla Nutrition 0.000 claims abstract description 21
- 235000015277 pork Nutrition 0.000 claims abstract description 19
- 235000015241 bacon Nutrition 0.000 claims abstract description 15
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 8
- 240000007232 Illicium verum Species 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 7
- 235000013372 meat Nutrition 0.000 claims description 22
- 241000722363 Piper Species 0.000 claims description 21
- 240000004760 Pimpinella anisum Species 0.000 claims description 14
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 14
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 12
- 230000009965 odorless effect Effects 0.000 claims 1
- 238000009938 salting Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 239000003053 toxin Substances 0.000 abstract description 4
- 231100000765 toxin Toxicity 0.000 abstract description 4
- 108700012359 toxins Proteins 0.000 abstract description 4
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000212314 Foeniculum Species 0.000 description 15
- 235000004348 Perilla frutescens Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241000254173 Coleoptera Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a bacon pickling seasoning capable of removing peculiar smell, a pickling method and bacon, wherein the bacon without peculiar smell comprises, by mass, 1000 parts of pork, 35-45 parts of salt, 4-6 parts of pepper, 1.7-2.3 parts of bay leaves, 1.7-2.3 parts of fennel, 0.8-1.2 parts of wild bug, 0.8-1.2 parts of star anise, 0.3-0.5 part of mint and 0.3-0.5 part of purple perilla, and a preparation process of the bacon comprises the following steps: cleaning fresh pork, and cutting into long strips; frying the spicy pickling seasoning and naturally cooling; pickling pork with the cooled seasoning for 6-10 days; and after the pickling is finished, the cured meat is placed in a shade place to be air-dried for a period of time, and the pickling of the cured meat is finished. The technical scheme can thoroughly eliminate the peculiar smell of the cured meat after pickling, has fresh taste and has the effect of removing toxins.
Description
Technical Field
The invention relates to the technical field of cured meat pickling, and particularly relates to cured meat pickling seasoning capable of removing peculiar smell, a pickling method and cured meat.
Background
The preserved meat is a processed product prepared by curing meat and then baking (or solarizing in sunlight). The preserved meat has strong antiseptic ability, can prolong storage time, and has special flavor.
However, most of the existing cured meat pickling seasonings capable of removing the peculiar smell are difficult to completely remove the peculiar smell, so that when cured meat is stored, molecules with the peculiar smell diffuse into the surrounding environment to influence the surrounding environment, and the development of the cured meat is restricted to a certain extent. In addition, the existing preserved meat has not fresh taste and does not have the effect of removing toxins in pork.
Disclosure of Invention
The preserved meat pickling seasoning capable of removing peculiar smell, the pickling method and the preserved meat provided by the invention can thoroughly eliminate the peculiar smell of the pickled preserved meat, are fresh in taste and have the toxin removing effect.
The invention is realized by the following technical scheme:
in a first aspect, the invention provides a preserved meat pickling seasoning capable of removing peculiar smell, which comprises the following components in parts by mass: 35-45 parts of salt, 4-6 parts of pepper, 1.7-2.3 parts of bay leaves, 1.7-2.3 parts of fennel, 0.8-1.2 parts of wild fly, 0.8-1.2 parts of anise, 0.3-0.5 part of mint and 0.3-0.5 part of perilla.
Further, the salt is 40 +/-2 parts, the pepper is 5 +/-0.3 part, the bay leaves are 2 +/-0.1 part, the fennel is 2 +/-0.1 part, the wild bug is 1 +/-0.1 part, the anise is 1 +/-0.1 part, the mint is 0.4 +/-0.05 part, and the perilla is 0.4 +/-0.05 part.
Further, the seasoning comprises 40 parts of salt, 5 parts of pepper, 2 parts of bay leaves, 2 parts of fennel, 1 part of poaching fly, 1 part of star anise, 0.4 part of mint and 0.4 part of perilla.
In a second aspect, the invention provides a method for pickling odor-free preserved meat, which comprises the following steps: 1000 parts by mass of pork and the cured meat pickling seasoning for removing off-flavor according to any one of claims 1 to 3 are prepared; frying the spicy pickling seasoning; naturally cooling; pickling pork with the cooled seasoning for 6-10 days; and after the pickling is finished, the cured meat is placed in a shade place to be air-dried for a period of time, and the pickling of the cured meat is finished.
Further, the cooled seasoning is used for curing the meat for 7 days.
In a third aspect, the invention provides a non-odor preserved meat, which comprises, by mass, 1000 parts of pork, 35-45 parts of salt, 4-6 parts of pepper, 1.7-2.3 parts of bay leaves, 1.7-2.3 parts of fennel, 0.8-1.2 parts of poaching, 0.8-1.2 parts of star anise, 0.3-0.5 part of mint and 0.3-0.5 part of perilla, and the preparation process of the preserved meat comprises the following steps:
cleaning fresh pork, and cutting into long strips;
frying the spicy pickling seasoning and naturally cooling;
pickling pork with the cooled seasoning for 6-10 days;
and after the pickling is finished, the cured meat is placed in a shade place to be air-dried for a period of time, and the pickling of the cured meat is finished.
Further, the salt is 40 plus or minus 2 parts, the pepper is 5 plus or minus 0.3 part, the bay leaves are 2 plus or minus 0.1 part, the fennel is 2 plus or minus 0.1 part, the poaching is 1 plus or minus 0.1 part, the aniseed is 1 plus or minus 0.1 part, the mint is 0.4 plus or minus 0.05 part, and the perilla is 0.4 plus or minus 0.05 part.
Further, 40 parts of salt, 5 parts of pepper, 2 parts of bay leaves, 2 parts of fennel, 1 part of mountain bleomy, 1 part of star anise, 0.4 part of mint and 0.4 part of perilla frutescens.
Compared with the prior art, the invention has the following advantages and beneficial effects:
the seasoning for pickling the preserved meat comprises, by mass, 35-45 parts of salt, 4-6 parts of pepper, 1.7-2.3 parts of bay leaves, 1.7-2.3 parts of fennel, 0.8-1.2 parts of povid, 0.8-1.2 parts of anise, 0.3-0.5 part of mint and 0.3-0.5 part of perilla frutescens.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limiting the present invention.
Examples
In a first aspect, the invention provides a preserved meat pickling seasoning capable of removing peculiar smell, which comprises the following components in parts by mass: 35-45 parts of salt, 4-6 parts of pepper, 1.7-2.3 parts of bay leaves, 1.7-2.3 parts of fennel, 0.8-1.2 parts of povid, 0.8-1.2 parts of star anise, 0.3-0.5 part of mint and 0.3-0.5 part of perilla. For example, the salt may be 36, 37, 38, 39, 40, 41, 42, 43, 44 parts. For example, the pepper can be 4.5, 5, 5.5 parts. For example, the bay leaves can be 1.8, 1.9, 2.0, 2.1, 2.2 parts. For example, 1.8, 1.9, 2.0, 2.1, 2.2 parts of fennel may be used. For example, mountain bleomy may be 0.9, 1.0, 1.1 parts. For example, the anise can be 0.9, 1.0, 1.1 parts. For example, the mint may be 0.4 parts. For example, the perilla may be 0.4 parts.
The preserved meat pickling seasoning comprises, by mass, 35-45 parts of salt, 4-6 parts of pepper, 1.7-2.3 parts of bay leaves, 1.7-2.3 parts of fennel, 0.8-1.2 parts of wild beetle, 0.8-1.2 parts of anise, 0.3-0.5 part of mint and 0.3-0.5 part of purple perilla.
In a further embodiment the salt is 40 ± 2 parts, the pepper is 5 ± 0.3 parts, the spice leaves are 2 ± 0.1 parts, the fennel is 2 ± 0.1 parts, the poaching is 1 ± 0.1 parts, the anise is 1 ± 0.1 parts, the mint is 0.4 ± 0.05 parts, the perilla is 0.4 ± 0.05 parts.
In a further embodiment, the salt is 40 parts, the pepper is 5 parts, the bay leaves are 2 parts, the fennel is 2 parts, the poet is 1 part, the anise is 1 part, the mint is 0.4 part, the perilla is 0.4 part. Through the arrangement, various components have the optimal proportion, and the seasoning fragrance can be ensured, and meanwhile, the effect of thoroughly removing the peculiar smell of the preserved meat is achieved.
In a second aspect, the invention provides a method for pickling preserved meat without peculiar smell, which comprises the following steps: preparing 1000 parts by mass of pork and the cured meat pickling seasoning for removing peculiar smell according to any one of claims 1 to 3; frying the spicy pickling seasoning; naturally cooling; pickling pork with the cooled seasoning for 6-10 days; and after the pickling is finished, the cured meat is placed in a shade place to be air-dried for a period of time, and the pickling of the cured meat is finished.
In further embodiments, the cooled seasoning marinates the meat for 7 days.
In a third aspect, the invention provides a bacon without peculiar smell, which comprises, by mass, 1000 parts of pork, 35-45 parts of salt, 4-6 parts of pepper, 1.7-2.3 parts of bay leaves, 1.7-2.3 parts of fennel, 0.8-1.2 parts of poaching, 0.8-1.2 parts of anise, 0.3-0.5 part of mint and 0.3-0.5 part of perilla, and the preparation process of the bacon comprises the following steps:
cleaning fresh pork, and cutting into long strips;
frying the spicy pickling seasoning and naturally cooling;
pickling pork with the cooled seasoning for 6-10 days;
and after the pickling is finished, the cured meat is placed in a shade place to be air-dried for a period of time, and the pickling of the cured meat is finished.
Here, if the amount of the salt exceeds 45 parts, the bacon is too salty, and if it is less than 35 parts, the bacon is too light and easily spoils. Here, if the amount of mint exceeds 0.5 parts, the cool taste is too strong, and if it is less than 0.3 parts, the cool taste is insufficient and the effect of removing the unpleasant odor is not good. Here, if the amount of perilla exceeds 0.5 parts, the taste of the bacon is easily affected, and if it is less than 0.3 parts, the effects of removing fishy smell, moisture and toxins are not good.
In a further embodiment the salt is 40 ± 2 parts, the pepper is 5 ± 0.3 parts, the spice leaves are 2 ± 0.1 parts, the fennel is 2 ± 0.1 parts, the poaching is 1 ± 0.1 parts, the anise is 1 ± 0.1 parts, the mint is 0.4 ± 0.05 parts, the perilla is 0.4 ± 0.05 parts.
In a further embodiment, the salt is 40 parts, the pepper is 5 parts, the bay leaves are 2 parts, the fennel is 2 parts, the poet is 1 part, the anise is 1 part, the mint is 0.4 part, the perilla is 0.4 part.
The above-mentioned embodiments, objects, technical solutions and advantages of the present invention are further described in detail, it should be understood that the above-mentioned embodiments are only examples of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (8)
1. A preserved meat pickling seasoning capable of removing peculiar smell is characterized by comprising the following components in parts by mass:
35-45 parts of salt, 4-6 parts of pepper, 1.7-2.3 parts of bay leaves, 1.7-2.3 parts of fennel, 0.8-1.2 parts of povid, 0.8-1.2 parts of star anise, 0.3-0.5 part of mint and 0.3-0.5 part of perilla.
2. The seasoning for pickling bacon with odor removal according to claim 1, wherein the salt is 40 ± 2 parts, the pepper is 5 ± 0.3 part, the bay leaves are 2 ± 0.1 part, the fennel is 2 ± 0.1 part, the poaching is 1 ± 0.1 part, the anise is 1 ± 0.1 part, the mint is 0.4 ± 0.05 part, and the perilla is 0.4 ± 0.05 part.
3. The odor-removing bacon pickling seasoning according to claim 2, wherein the salt is 40 parts, the pepper is 5 parts, the bay leaves are 2 parts, the fennel is 2 parts, the mountain bug is 1 part, the star anise is 1 part, the mint is 0.4 part, and the perilla is 0.4 part.
4. A pickling method of odorless preserved meat is characterized by comprising the following steps: preparing 1000 parts by mass of pork and the cured meat pickling seasoning for removing peculiar smell according to any one of claims 1 to 3; frying the spicy pickling seasoning; naturally cooling; pickling pork with the cooled seasoning for 6-10 days; and after the pickling is finished, the cured meat is placed in a shade place to be air-dried for a period of time, and the pickling of the cured meat is finished.
5. The method for salting meat according to claim 4, wherein the cooled seasoning is used to salt meat for 7 days.
6. The no-odor bacon is characterized by comprising, by mass, 1000 parts of pork, 35-45 parts of salt, 4-6 parts of pepper, 1.7-2.3 parts of bay leaves, 1.7-2.3 parts of fennel, 0.8-1.2 parts of wild fly, 0.8-1.2 parts of star anise, 0.3-0.5 parts of mint and 0.3-0.5 parts of perilla, and the preparation process of the bacon comprises the following steps:
cleaning fresh pork, and cutting into long strips;
frying the spicy pickling seasoning and naturally cooling;
pickling pork with the cooled seasoning for 6-10 days;
and after the pickling is finished, the cured meat is placed in a shade place to be air-dried for a period of time, and the pickling of the cured meat is finished.
7. The non-odor bacon according to claim 6, wherein the salt is 40 ± 2 parts, the pepper is 5 ± 0.3 part, the bay leaves are 2 ± 0.1 part, the fennel is 2 ± 0.1 part, the wild bleomy is 1 ± 0.1 part, the anise is 1 ± 0.1 part, the mint is 0.4 ± 0.05 part, and the perilla is 0.4 ± 0.05 part.
8. The non-odor bacon according to claim 6, wherein the salt is 40 parts, the pepper is 5 parts, the bay leaves are 2 parts, the fennel is 2 parts, the poaching fly is 1 part, the aniseed is 1 part, the mint is 0.4 part, and the perilla is 0.4 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210574146.1A CN114766652A (en) | 2022-05-24 | 2022-05-24 | Cured meat pickling seasoning capable of removing peculiar smell, pickling method and cured meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210574146.1A CN114766652A (en) | 2022-05-24 | 2022-05-24 | Cured meat pickling seasoning capable of removing peculiar smell, pickling method and cured meat |
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| Publication Number | Publication Date |
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| CN114766652A true CN114766652A (en) | 2022-07-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210574146.1A Pending CN114766652A (en) | 2022-05-24 | 2022-05-24 | Cured meat pickling seasoning capable of removing peculiar smell, pickling method and cured meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114766652A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750248A (en) * | 2014-01-29 | 2014-04-30 | 黄厚明 | Low fat and low salt condiment used for crispy barbecue |
| CN104187541A (en) * | 2014-07-31 | 2014-12-10 | 刘东姣 | Composite edible seasoner |
| CN109123446A (en) * | 2018-09-17 | 2019-01-04 | 云南乐尔农庄有限公司 | A kind of air-dry method of bacon fragrance and its bacon |
| CN110353235A (en) * | 2018-08-14 | 2019-10-22 | 滁州润泰清真食品有限公司 | A kind of spicy cure toppings and preparation method thereof |
-
2022
- 2022-05-24 CN CN202210574146.1A patent/CN114766652A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750248A (en) * | 2014-01-29 | 2014-04-30 | 黄厚明 | Low fat and low salt condiment used for crispy barbecue |
| CN104187541A (en) * | 2014-07-31 | 2014-12-10 | 刘东姣 | Composite edible seasoner |
| CN110353235A (en) * | 2018-08-14 | 2019-10-22 | 滁州润泰清真食品有限公司 | A kind of spicy cure toppings and preparation method thereof |
| CN109123446A (en) * | 2018-09-17 | 2019-01-04 | 云南乐尔农庄有限公司 | A kind of air-dry method of bacon fragrance and its bacon |
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Application publication date: 20220722 |