CN1836526A

CN1836526A - Cured meat fat oxidation suppression technology

Info

Publication number: CN1836526A
Application number: CN 200510060044
Authority: CN
Inventors: 李洪军
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-03-26
Filing date: 2005-03-26
Publication date: 2006-09-27

Abstract

The present invention is fine processing technology of new type of antioxidant cured pork. Fresh pork after being washed is low temperature pickled with table salt, nitrite, etc.; adding sodium isoacorbate and pueraria flavonid in certain amount through kneading; and final infrared drying to produce antioxidant cured pork product. The antioxidant cured pork product has dark red lean pork and light yellow and translucent fat pork, unique flavor, no rancid smell, and rich nutrients.

Description

Cured meat fat oxidation suppression technology

The invention belongs to a kind of novel bacon instant food safety process technology.

Existing bacon converted products only is confined to traditional bacon products such as river flavor bacon and Guangdong flavor bacon, lacks novel bacon deep processed product.

The overseas utilization new and high technology is carried out deep processing to butcher's meat (Bacon), can directly obtain high value added product.Although domestic have many manufacturer production cured meat products, but nearly all be to adopt traditional workshop-based processing, normal temperature is pickled, high temperature fire-cures, cause cured meat fat a large amount of oxidations in process, in storage, produce unpleasant rancidity, have a strong impact on product quality and safety and sanitation, be difficult to satisfy the demand of modern consumer.

The bacon food-processing method that the purpose of this invention is to provide a kind of novel effective inhibition cured meat fat oxidation, biological characteristics according to pork, in conjunction with processing method, select two kinds of polyphenoils of sodium isoascorbate and kudzu root flavone for use, the science combination, Compound Machining, through fully mixing, the cryogenic vacuum tumbling pickle with infra-red drying after be processed into nutritious, morphological appearance, bright in luster, the anti-oxidant cured meat product of safe and sanitary and instant becomes a kind of pork deep processing nutritional health food.

Process chart of the present invention is seen Figure of description.

Novel cured meat fat oxidation suppression technology provided by the invention is as follows:

One, lipotropism fat oxidation curing agent preparation

Press the heavy percentage scientific formula of meat, accurately take by weighing sodium isoascorbate, kudzu root flavone, natrium nitrosum, salt and white granulated sugar, mix.

Two, the combination process that suppresses cured meat fat oxidation

1. the cryogenic vacuum tumbling is pickled

According to a certain ratio, the lipotropism fat oxidation curing agent for preparing is soluble in water, and evenly mix with meat, be placed on then in the vacuum tumbler, in 4 ℃～10 ℃ following vacuum tumblings 12 hours.

2. infra-red drying

The meat that the vacuum tumbling is pickled places infrared drying oven, and in 50 ℃～60 ℃ oven dry 48～72 hours, drying and dehydrating was made anti-oxidant cured meat product at last.

Three, packing, sealing, check and preservation

1. the bacon of making is placed nontoxic food pack, weighing or counting packing, vacuum heat seal sealing then.

2. packaged bacon is checked through legal quality sanitary inspection segment analysis, and eligible is finished product, can be in the dry place of normal temperature (under 20 ℃) lucifuge preservation 12 months.

Because new technology processing such as this method applied science prescription, cryogenic vacuum tumbling are pickled, infra-red drying, vacuum packaging make this product color nature, elasticity is good, morphological appearance, and nutritious, instant.Bacon through this composite technology processing has suppressed the cured meat fat oxidation effect effectively, has prolonged the shelf life of product, has improved trophic function, and simultaneously, making of this bacon increased useful health factor, has certain alimentary health-care function.This method has greatly improved the working depth of pork, has strengthened alimentary health-care function, has suppressed fat oxidation, has increased value-added content of product, has enriched food variety, has satisfied consumers in general's demand.

Embodiments of the invention are as follows:

(preparation of lipotropism fat oxidation curing agent) takes by weighing sodium isoascorbate 0.1kg, kudzu root flavone 0.15kg, natrium nitrosum 100mg, salt 30kg and white granulated sugar 10kg according to step 1, mix and promptly make 40.2501kg, be placed in the mixer, carry out processing and fabricating according to the method for step 2 (combination process) and step 3 then, the cryogenic vacuum tumbling is pickled, infra-red drying, pack, sealing, check, can obtain the qualified novel anti oxidation bacon nutritional health food of net weight 600kg (0.6kg * 1000 piece or 0.5kg * 1200 piece) at last.

Claims

1. in anti-oxidant bacon food processing process, press the heavy percentage scientific formula of meat, accurately take by weighing sodium isoascorbate (0.05%-0.25%), kudzu root flavone (0.1%-0.2%), natrium nitrosum (0.1mg/kg), salt (2.0%-5.0%) and white granulated sugar (0.5%-2.0%), mix, promptly prepare lipotropism fat oxidation bacon curing agent.

2. in anti-oxidant bacon food processing process, application of cold temperature vacuum tumbling technology was quickened to pickle in 4 ℃ of-10 ℃ of following vacuum tumblings in 12 hours.

3. the meat that the vacuum tumbling is pickled places infrared drying oven, and in 50 ℃-60 ℃ oven dry 48 hours, drying and dehydrating was made anti-oxidant cured meat product at last.