CN1853486A - Bacon and its production thereof - Google Patents
Bacon and its production thereof Download PDFInfo
- Publication number
- CN1853486A CN1853486A CNA200510068155XA CN200510068155A CN1853486A CN 1853486 A CN1853486 A CN 1853486A CN A200510068155X A CNA200510068155X A CN A200510068155XA CN 200510068155 A CN200510068155 A CN 200510068155A CN 1853486 A CN1853486 A CN 1853486A
- Authority
- CN
- China
- Prior art keywords
- temperature
- humidity
- meat
- time
- moisture
- 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.)
- Granted
Links
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
A technology for preparing the cured meat with short productive period and high quality features that the preserving liquid is directly injected into the raw meat before it is preserved. Its advantages are clean surface of cured meat and unique taste.
Description
Background technology
China's bacon production starts from the Tang Dynasty, is one of ancient meat products processing method of China, also is a kind of good meat storage procedures simultaneously.The main place of production of bacon is Guangdong, Sichuan, Yunnan, Hunan, the Yangtze river basin, the Yellow River, and China northeast produces bacon hardly.China's south twelfth month temperature is lower, and meat is difficult for corrupt, is the good season of producing bacon.And China the Northeast, temperature was obviously nice and cool after autumn has set in, and the air drying is very favourable to producing bacon, should make full use of this advantage, development bacon processing industry.
After bacon is meant that raw meat is pickled with auxiliary materials such as salt, bent wine, soy sauce, through the meat products that dry or baking etc. processes with strong local flavor, edible preceding the need through ripe processing.Because of the past many in lunar calendar twelfth month processing so gain the name.
Bacon belongs to half-dried moisture food, and its physics and chemistry and microbiological indicator ordinary circumstance are as follows: salt 5～8%; Moisture 25～30%; Water activity 0.88～0.70; PH 5.9～6.1; Sugar 2～5%; Total number of bacteria＜106/g; Gut flora＜10/100g; Residual quantity≤the 20mg/kg of nitrite.
The more famous bacon of China has Guangdong bacon, Sichuan bacon, hunan smoked pork with leeks 8.00 and Yunnan bacon, and the sort of bacon no matter generally all has: 1. golden yellow color, cured meat and fish giving off a strong fragrance, unique flavor; 2. under comparatively simple condition, also can make, be easy to processing; 3. generally all drying dehydrations in the processing, so in light weight being easy to transported; 4. storage property is good, even also can preserve the long period under non-refrigeration condition, the product shelf life that has can reach 6～8 months.
Cured meat product is the outstanding representative of Chinese traditional meat products.China's traditional properties meat products (being called for short the Chinese style meat products) is meant that within Chinese territory, 3,000 for many years, people for the ease of preservation and freshness, improve local flavor, improve palatability, increase purpose such as kind and the poultry and egg goods of passing on from generation to generation and growing up.Comprising more than 500 kinds of seven big classes such as pickled and cured meat, sauce spiced and stewed food, the baked goods of smouldering, dried product, deep fried products, sausage goods and ham products.Be world-famous for because of its color, fragrance, taste, moulding are unique, it is Chinese meat products making experience in several thousand and crystallization of wisdom, is that China also is the important component part of world's preciousness cooking culture legacy.Cured meat product such as Cantonese bacon, hunan smoked pork with leeks 8.00, Sichuan bacon, Yunnan bacon etc. all have long history and culture background, all are world-renowned brands, the development of world's meat product processing technology and processing Theory is done appeared outstanding contribution.
Bacon has long history in China, enjoys favor with its unique local flavor.Yet the problem that traditional bacon self exists has seriously hindered bacon and has developed widely, adds the fast development of other pickle cured meat products, and the competitive advantage of bacon is forfeiture gradually, and beginning is replaced by the Other Meat goods at leisure.The problem that bacon exists is a lot, have from technical conditions, the characteristics that have from bacon itself.The present invention presses for reform production technology development bacon with Chinese characteristics in a word.
The bacon major part remains the workshop-based production of farmers' now, and production equipment is simple and crude, and hygienic conditions are poor, are subject to seasonal restrictions.The experience that concrete production process passes on from one to another with oral instruction entirely, operation is loaded down with trivial details, can't produce in enormous quantities.At present, the nationwide has large enterprises of a few family that bacon production industrialization has been obtained gratifying success, but the popularizing not enough of bacon, potentiality are far above therewith.
The development of restriction bacon mainly contains several aspects:
Production cycle long, break-in has increased the cost input, has a strong impact on economic benefit.
The production cycle of western Hunan bacon is about 40 days, generally before the beginning of spring, pickles 20-30 days after Winter Solstice, and the smoked baking phase is 30-60 days; Bai nationality's bacon was pickled 10-15 days, hung over dry ventilation after Exposure to Sunlight 3-5 days and waited to eat; Good fortune is moistened to such an extent that the bacon production cycle is about two weeks.
2. technology imperfection
A has generally comprised rinsing and after-ripening operation.After-ripening has not only prolonged the production cycle, and needs storehouse and storehouse specific environment, has increased capital input.And the rinsing problem is more, as the rinsing water water temperature, and rinsing time, how rinsing etc.
The b baking procedure.Baking temperature is constant and do not consider ambient humidity, does not obviously meet dry run heat and mass principle, causes meat surface conjunctiva crust, and moisture is difficult to evaporate away, only by prolonging stoving time to reduce water content.
3. product quality
A salt content height, salt content is generally all more than 5% in the bacon.Modern medicine study shows that long-term too much edible salt can cause angiocardiopathies such as hypertension, and increases the weight of the burden of kidney.
The b moisture is on the low side, and quality is hard, and mouthfeel is poor
Goal of the invention
The object of the invention is to formulate the standard technology that a cover bacon is produced, and overcomes the defective in traditional bacon production, shortens the production cycle, improves the quality of products
Technical scheme
Technical scheme of the present invention is:
1. the standard of raw meat
Streaky pork: fat thickness is 0.5～1.5cm, long 15～20cm, wide 3～5cm.
Hind shank: lean meat thickness is 4～7cm, long 15～20cm, and width is 2.5～3cm.
2. technology
Production cycle is mainly in the stage of pickling.That the method that bacon is pickled has is dry-salt, wet salting, do wet mixing and close and pickle.No matter adopt which kind of method for salting, all be spontaneous infiltration, diffusion mechanism, the osmotic pressure that leans on meat and pickling liquid is as motive force.Under the effect that does not apply any external force, it is very slow that this dynamic process carries out.Employing vacuum that abroad has at present or vacuum pulsation are as additional motive force.
The present invention adopts injection to add the quiet mixing that salts down and pickles method, directly pickling liquid is expelled to raw meat inside, and the short time leaves standstill then.The salting period of a couple of days is foreshortened to several hours.
Pickling liquid of the present invention does not contact meat surface, and meat surface is clean, and no dirt does not need rinsing.
The present invention cancels the after-ripening step, because had the peculiar taste of bacon after the sootiness.
Before injection, in order to quicken the diffusion in meat behind the salt water injection, the present invention has carried out the tumbling preliminary treatment to raw meat.About tumbling 1h, vacuum is 0.8mPa, and load is 60%, the batch (-type) tumbling: just changeing 10min: stop 5min: counter-rotating 10min.
Baking coaches with the heat and mass principle of dry run, and whole process is divided three phases.
The A warm-up phase the baking before to raw meat low-temperature prewarming (humidity preferably can reach 100%).Purpose is to allow cube meat set up the gradation of moisture from inside to outside, quickens water evaporates, for baking is prepared.Preheat temperature 30-40 ℃, humidity best 100%.
B high temperature low humidity dehydration baking meat surface moisture in early stage is higher, and the gradation of moisture that internal moisture is set up by warm-up phase promotes to be replenished to meat surface very fast, timely.Therefore, provide high temperature to hang down wet environment in this stage, make the meat surface rapid evaporation in order to improve the present invention of baking efficient.Can be referred to as to rise the rate drying stage.70-90 ℃ of this phase temperature, humidity 40-60%.
After the baking of C low temperature and high relative humidity was dewatered through the high temperature low humidity, meat surface moisture had dropped to reduced levels, and the internal moisture gradient also reduces gradually, and motive force reduces, and promptly internal moisture reduces to surperficial recharge rate.So must reduce the evaporation intensity of surface moisture, make surface moisture evaporation rate and internal moisture migration velocity balance.In order to avoid the surface moisture evaporation is too fast, internal moisture has little time supply, causes meat surface conjunctiva crust, and moisture is more difficult from surface evaporation, and environment provides heat to continue to make the surface sclerosis, and internal moisture is still higher, the quality softness.The present invention can claim that this stage is the constant-rate method of drying stage.40-60 ℃ of this phase temperature, humidity 50-70%.
Control pump pickle concentration and injection rate have just better been controlled the salt content of finished product, just because the slight fluctuations of yield rate causes content to float in a little scope.Salt content of the present invention is about 2.5%, and sodium chloride concentration is 12～18% in the parenteral solution, and injection rate is 8～12% (injection rate be heavily be benchmark with raw meat).
The place of process modification also has the sootiness operation.Low temperature sootiness of the present invention helps color development to send out perfume (or spice).
The bacon that the present invention produces is bright and lustrous, and fat is transparent yellow, and the muscle aquatic foods are rose-red, make us pleasing; Local flavor is charming, and the cured fragrance collocation of smoke is just right; The quality softness is thought and acted in one and the same way; Comfortable taste is dry and comfortable.The sootiness temperature is lower than 60 ℃.
Technological process:
Raw meat is pickled after the tumbling preliminary treatment, and then injection is left standstill, baking then (preheating, high temperature low humidity fast dewatering, constant temperature and humidity baking), sootiness, cooling, packing
One of flow process is:
Tumbling 40～60min,
0-4 ℃ leaves standstill 2h,
30～40 ℃ of temperature, humidity 90～100%, preheating time 2～3h
70～90 ℃ of temperature, humidity 40～60%, high temperature low humidity dewatering time 20～30min,
40～50 ℃ of temperature, humidity 60～80%, constant temperature and humidity stoving time 15～18h,
At temperature 40-50 ℃, smoke fumigating time 6～7h.
Two of flow process is:
Tumbling 40min,
0 ℃ leaves standstill 2h,
30 ℃ of temperature, humidity 90%, preheating time 2h
70 ℃ of temperature, humidity 40%, high temperature low humidity dewatering time 20min,
40 ℃ of temperature, humidity 60%, constant temperature and humidity stoving time 15h,
At 40 ℃ of temperature, smoke fumigating time 6h.
Three of flow process is:
Tumbling 60min,
4 ℃ leave standstill 2h,
40 ℃ of temperature, humidity 100%, preheating time 3h
90 ℃ of temperature, humidity 60%, high temperature low humidity dewatering time 30min,
50 ℃ of temperature, humidity 80%, constant temperature and humidity stoving time 18h,
At 50 ℃ of temperature, smoke fumigating time 7h.
A kind of method for preparing bacon, by the raw meat tumbling, injection is left standstill, preheating, the dehydration of high temperature low humidity, the constant temperature and humidity baking, sootiness, cooling is made.
Test equipment
The full-automatic colour examining colour-difference-metre of TC-P2A Beijing prosperous Ao Yike photoelectricity technology corporation, Ltd.
The grand experimental facilities of Nereid Co., Ltd on the DHG-9076A type electric heating constant temperature air dry oven
Science and Technology Ltd. is insulted in platinum resistance temperature sensor STT-P series φ 4mm Beijing match hundred million
The grand experimental facilities of Nereid Co., Ltd on the DNP-9082 type electro-heating standing-temperature cultivator
BVRJ-60 vacuum tumbler Hangzhou Expro Technique Engineering Co., Ltd.
BYXX-50 Smoke fumigating box Hangzhou Expro Technique Engineering Co., Ltd.
The grand experimental facilities of Nereid Co., Ltd on the DNP-9082 type electro-heating standing-temperature cultivator
Wo-Bu Shi boxshear apparatus
Assay method
Moisture: constant weight method.Moisture in the food generally is meant under the situation of 100 ℃ of left and right sides convection dryings, the total amount of the material that is lost.Moisture in the food sorry vapour pressure that produces of being heated is higher than the dividing potential drop of air in electrically heated drying cabinet, and the water evaporates in the food is come out, and walks water vapour side by side by continuous heating, can reach the bone dry purpose.The speed of food drying depends on the size of this pressure reduction.
Volatile matter content is higher in the bacon, so this method not too is fit to measure moisture in the bacon, the value of being surveyed is than actual moisture height.
The full-automatic colour examining colour-difference-metre of red scale value: TC-P2A.Get the pure muscle meat of fritter sample, contain surface and inner muscle, the colour difference meter sample box is put in chopping, by flat, covers sample completely whole sample box bottom, in order to avoid light leak.Do three times parallel, repeat all need fill out sample again at every turn.
Shearing force: Wo-Bu Shi boxshear apparatus.Only need to survey the muscle parts shearing force, sample is cut into 4 * 0.5 * 0.5cm rectangular block, with preservative film parcel meat sample, posts label, puts into a plastic tape of getting ready again, fastens mouth, behind the boiling 1h, cools off in circulating water in 80 ℃ of water-baths, measures immediately.Do three times parallel.
Raw meat
1. streaky pork standard
On flow production line between the partition cart of resource slaughterhouse random acquisition the streaky pork sample of 100 pigs left side, half trunks, 100 five flowers that guarantee to gather are respectively from 100 different pigs, avoid twice of the streaky pork collection of a pig.Except the present invention that takes pictures has also measured six-seven rib section face fat deposit thickness.
Six-seven rib section face fat deposit thickness datas are as follows:
| Numbering | Rank * | Fat thick (cm) | Numbering | Rank * | Fat thick (cm) | Numbering | Rank * | Fat thick (cm) |
| 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 91 92 93 | Te Te one by one 22 special 1 special 23 special three special 222222233 one by one two | 0.4 0.9 2.0 2.3 1.7 2.7 3.3 2.6 1.6 2.3 2.8 2.5 2.8 3.0 1.2 2.4 2.7 2.0 2.8 0.5 1.5 2.5 3.0 2.3 2.9 2.3 3.0 2.6 2.9 4.0 2.5 2.6 2.1 | 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 95 96 97 | Two or three special special special one two two two two three one spies one by one special 1 special 2222231 one by one | 2.4 3.6 1.5 1.5 2.0 2.2 3.2 2.9 3.0 2.9 2.7 2.0 1.5 1.6 2.0 1.5 1.7 2.6 2.7 2.1 2.5 2.7 1.5 1.7 2.1 2.3 2.6 2.7 2.9 3.0 1.9 2.1 2.2 | 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 99 100 | 2322 spies are special one or two 211s, one two two one 211s, two or two 211s 22122 one by one | 3.1 2.9 2.3 3.0 1.6 2.3 2.3 2.0 2.5 2.1 2.3 2.4 2.8 1.8 2.3 2.5 2.5 2.6 2.5 2.5 2.2 2.0 2.5 2.4 2.4 1.9 2.4 3.0 2.5 1.7 2.8 2.6 |
| 94 | One | 2.8 | 98 | One | 2.5 |
* rank be the resource slaughterhouse according to the fixed rank of their standard, specially for superfine, one, two, three represent one-level, secondary, three grades respectively
Fat thickness d can be similar to and think d～N (2.35,0.35).Nowadays the consumer more and more notes nutritional quality, extremely repels fat, and through survey, the present invention is decided to be 0.5cm-1.5cm with fat deposit thickness, and it is 7.41% that the probability of the pig appearance that meets this standard streaky pork is arranged.Six-seven rib fat thicknesses are taken greater than the monoblock five of 1.5cm also can be partitioned into a part five flowers of wanting required for the present invention, the streaky pork of certain six-seven rib fat thicknesses between 0.5cm-1.5cm neither all satisfy requirement of the present invention, also is to have only a part wherein to meet standard.
Later tests the present invention draws, the too thick evaporation of cube meat not only bad for moisture, and meat is in the high-moisture state for a long time, and the muscle color is pale, and offending boiling flavor is arranged.
1.1 test method
Raw meat is the tumbling method intermittently:
Just changeing 10min: stop 5min: counter-rotating 10min, vacuum 0.8mPa, the tumbling temperature is a normal temperature.
Total tumbling time, no growth of microorganism was bred less than one hour, and the tumbling temperature is a normal temperature
Injecting method:
Method for salting:
(0-4 ℃) quiet salting down a few hours in freezer.
Pre-heating mean:
Preheating in constant incubator, put one glass of water in incubator inside in order to guarantee the higher relative humidity of environment:
The baking fume smoking method:
The BYXX-50 Smoke fumigating box made from Hangzhou Expro Technique Engineering Co., Ltd. toasts the sootiness with the later stage, 80 ℃ of first design temperatures, humidity 50% high temperature low humidity dehydration 30min; 40 ℃ of temperature, humidity is toasted 18h 70% time then.
Measure moisture and red scale value.
1.2 raw material
Commercial streaky pork, finishing back external dimensions is as follows:
Long (cm) wide (cm) of heavy (g) fatty thick total thickness (cm)
1.3 test (cm) result
A moisture contains sample one 493 1.4 4 19 7.5 amounts
Sample one sample 2 175 1.5 3.6 16 3 moistures
Be 39% sample, 3 206 1.5 3.6 17 2.5 samples, two water
Three moistures are 33%.
The b red scale value
The red scale value of table one three samples
| Average | Standard deviation | |
| Sample one sample two samples three | 9.30 a 27.50 a 30.0 a | 0.85 3.1 1.16 |
The data that a represents to repeat for three times gained in the table and the difference between its mean value is remarkable (p＞0.05) not
1.4 analyze and discuss
The width of three samples reduces successively, i.e. sample one＞sample two＞sample three.From the graph as can be seen, along with reducing of sample width, baking finishes the back moisture and reduces gradually.Sample three is narrower than sample two, but the moisture height, possible cause has 2 points: one, and sampling ratio is inconsistent.Because fresh meat fat water content is about 8%, muscle is moisture 80%, even if how the doing of muscle baking, moisture all exceeds several times than fat, thus with constant weight method mensuration moisture, fat and lean meat ratio difference, water content has very big difference; Two, sample three is bigger than sample two, this from the weight of sample as can be seen, sample two-fold 175g, and the triple 206g of sample.Know that by table one the sample red scale value increases with the meat reductions is little.Sample moisture and red scale value are little with the correlation of sample length.So the sample width is defined as about 3cm.
2. hind shank standard
Because hind shank lean meat is many, water evaporates should not surpass 3cm than the streaky pork difficulty so meat is wide.The front test knows that raw meat length is little to finished product moisture, red scale value and shearing force influence, equally is decided to be 15cm so length is spent with five.
The test level: meat is wide: 1.5cm, 2.5cm
Lean meat thickness: 3cm, 4cm, 5cm
2.1 result of the test
The index measurement value of the different big or small raw meats of table two
| Wide (cm) | Lean meat thick (cm) | Moisture (%) | Red scale value | Shearing force (kg) |
| 1.5 2.5 | 3 4 5 3 4 5 | 49.67±2.94 53.3±2.6 49.37±0.91 55.67±1.11 58.07±1.41 55.3±0.35 | 12.45±0.21 18.6±0.06 18.4±0.03 17.27±0.37 18.53±0.25 22.8±0.11 | 1.03±0.21 2.3±0.90 2.15±0.67 2.08±0.23 3.01±0.47 2.79±0.89 |
A. meat is wide identical, the variance analysis that lean meat thickness is different
A1 meat is wide to be 1.5cm, and lean meat thickness is respectively 3,4, the analysis result of the moisture variance of 5cm:
ANOVA
Width is the moisture of the different lean meat thickness of 1.5cm
| Sum of Squares | df | Mean Square | F | Siq. | |
| Between Groups Within Groups Total | 28.762 32.413 61.176 | 2 6 8 | 14.381 5.402 | 2.662 | .149 |
Significance probability P is 0.149, greater than 0.05,
The wide 1.5cm of meat is described, when lean meat changed between 3-5cm, moisture difference was not remarkable
A2 meat is wide to be 1.5cm, and lean meat thickness is respectively 3,4, the analysis result of 5cm shearing force variance:
ANOVA
Width is the shearing of the different lean meat thickness of 1.5cm
| Sum of Squares | df | Mean Square | F | Siq. | |
| Between Groups Within Groups Total | 2.874 2.600 5.474 | 2 6 8 | 1.437 .433 | 3.315 | .107 |
Significance probability P is 0.107, greater than 0.05, illustrate when meat wide when the 1.5cm lean meat thickness in 3-5cm, change shearing force had no significant effect.
A3 meat is wide to be 1.5cm, and lean meat thickness is respectively 3,4, the analysis result of 5cm red scale value variance:
ANOVA
Width is the red degree of the different lean meat thickness of 1.5cm
| Sum of Squares | df | Mean Square | F | Siq. | |
| Between Groups Within Groups Total | 73.219 .279 73.498 | 2 6 8 | 36.609 .047 | 786.735 | .000 |
Significance probability P is 0, less than 0.01, illustrates as the wide 1.5cm of meat, and when lean meat thickness changes in 3-5cm, the red scale value significant difference.
The A4 width is 2.5cm, the analysis result of different lean meat thickness moisture variances:
ANOVA
Width is the moisture of the different lean meat thickness of 2.5cm
| Sum of Squares | df | Mean Square | F | Siq. | |
| Between Groups Within Groups Total | 13.549 6.713 20.262 | 2 6 8 | 6.774 1.119 | 6.055 | .036 |
ANOVA
Width is the shearing of the different lean meat thickness of 2.5cm
| Sum of Squares | df | Mean Square | F | Siq. | |
| Between Groups Within Groups Total | 1.403 2.132 3.535 | 2 6 8 | .702 .355 | 1.974 | .219 |
Work property probability P is 0.219, greater than 0.05, illustrate and works as the wide 2.5cm of meat, and lean meat thickness is 3,4, during 5cm, and shearing force does not have significance difference.
The A6 width is 2.5cm, the analysis result of the red scale value variance of different lean meat thickness:
ANOVA
Width is the red degree of the different lean meat thickness of 2.5cm
| Sum of Squares | df | Mean Square | F | Siq. | |
| Between Groups Within Groups Total | 50.381 .233 50.614 | 2 6 8 | 25.191 .039 | 649.058 | .000 |
Significance probability P is 0, less than 0.01, illustrates as the wide 2.5cm of meat, and lean meat thickness is 3,4, during 5cm, and that there were significant differences is very obvious for red scale value.B. lean meat thickness is identical, the width difference, and its The results of analysis of variance is as follows:
Lean meat thickness 5cm, meat is wide to be 1.5cm, 2.5cm, the variance analysis of moisture knows that the homogeneity test of variance probability is 0.230, greater than 0.05, so the homogeneity of variance hypothesis is set up.The significance probability P that variance analysis obtains by homogeneity of variance is 0, is 5cm less than 0.01 explanation lean meat thickness, and meat is wide to influence highly significant to the bacon moisture when changing between 1.5-2.5cm.
Lean meat thickness 5cm, meat is wide to be 1.5,2.5cm, the variance analysis of shearing force knows that the homogeneity test of variance probability is 0.575, greater than 0.05, so the homogeneity of variance hypothesis is set up.Variance analysis is 0.379 by the significance probability P that homogeneity of variance obtains, and greater than 0.05, illustrates that lean meat thickness is 5cm, and meat is wide when changing between 1.5-2.5cm, and the shearing force to the bacon finished product has no significant effect.
Lean meat thickness 5cm, meat is wide to be 1.5-2.5cm, getting the homogeneity test of variance probability after the variance analysis of bacon red scale value is 0.182, greater than 0.05.So the homogeneity of variance hypothesis is set up.The significance probability P that variance analysis obtains by homogeneity of variance is 0, is 5cm less than 0.01 explanation lean meat thickness, and meat is wide to influence highly significant to the bacon red scale value when changing between 1.5-2.5cm.
Variance analysis in sum, when meat wide when identical, no matter meat is wide is 1.5cm, or 2.5cm, when lean meat thickness changes between 3-5cm, not remarkable to the influence of moisture and shearing force, the difference highly significant (P＜0.01) of pair bacon red scale value is arranged, the bacon red scale value has the trend that increases with lean meat thickness, and selecting to retreat meat lean meat thickness with the present invention is 5cm; When lean meat thickness was 5cm, meat was wide when 1.5-2.5cm changes, and moisture and red scale value is influenced highly significant, and shearing force is had no significant effect.Take all factors into consideration, meat is wide to be 1.5-2.5cm, and lean meat thickness is 5cm.
3. brief summary
The raw meat standard:
Five flower fat thickness 0.5-1.5cm, the wide 3cm of meat, long 15cm.
The wide 1.5-2.5cm of hind shank meat, the thick 5cm of lean meat, long 15cm.
Pickle
1. injection
The purpose of injection is to accelerate curing speed, and optimum injection operating mode index is the diffusion velocity of salt solution in meat.The concentration of the present invention by pump pickle, injection rate are to determine the best tumbling time.
In injection is pickled, injects required brine strength and should calculate according to the injection volume of desired final salt content and salt solution in the finished product.If bacon finished product salt content is 2.5%, the bacon yield rate is 70%.Calculate with following formula
X·Y/0.7＝0.25
X is a brine strength in the formula
Y is an injection rate
If injection rate should not surpass 20%, brine strength can not be too high, it is 10%-20% that the present invention gets the brine strength scope, calculates the corresponding injection rate of each concentration according to above-mentioned formula, and brine strength and corresponding injection rate are as follows:
During X=10%, during Y=18% X=18%, Y=10%
During X=12%, during Y=15% X=20%, Y=9%
During X=15%, Y=12%
By following concrete test, pick out optimum injection operating mode index.
1.1 test method
The even lean pork taken under the spinal column of a hog of test, methylenum careuleum spike salt solution range of scatter.Cut tenterloin become the rectangular block be of moderate size (about 5 * 5cm), upper surface setting-out, mark injection point.With the injector for medical purpose (syringe needle being changed into the syringe needle of 5ml) of 1ml from the center rotary injection slowly, concentration is 10% salt water injection 0.9ml, and concentration is 12% injection 0.75ml, and concentration is 15% injection 0.6ml, concentration is 18% injection 0.5ml, and concentration is 20% injection 0.45ml.Respectively at injection 0h, 0.5h, 1h, 1.5h along the center (being injection point), the muscle fibre vertical direction is cut into slices behind the 2h, retouch out painted outline line with pan paper, be attached to then and count the lattice number that outline line contains on the coordinate paper, the lattice sum is the area that salt solution spreads in meat.
The salt solution preparation:
10%:1g salt+8ml water+1ml methylenum careuleum indicator
12%:1.2g salt+7.8ml water+1ml methylenum careuleum indicator
15%:1.5g salt+7.5ml water+1ml methylenum careuleum indicator
18%:1.8g salt+7.2ml water+1ml methylenum careuleum indicator
20%:2g salt+7ml water+1ml methylenum careuleum indicator
The methylenum careuleum concentration of indicator is 0.1%
1.2 result of the test
The area of variable concentrations diffusion carries out variance analysis such as following table during to 1.5h:
| Population variance and | The free degree | Mean square deviation | The F value | Significance probability | |
| Add up in the group between group | 2091.767 435.667 2527.433 | 4 10 14 | 522.942 43.567 | 12.003 | 0.001 |
Because significance probability equals 0.001, less than 0.01, different brine strengths have the highly significant influence to diffusion area, and brine strength has highly significant remarkable to diffusion velocity, both should be with diffusion velocity preferably brine concentration and injection rate.
1.3 analyze and discuss
In accompanying drawing one, concentration is that 15% salt solution diffusion area curve in time occupy other curves tops, shows that when brine strength was 15%, it is the fastest that salinity spreads in meat.Can also know that from figure one the present invention in this moment of 1.5h, the diffusion area magnitude relationship of five concentration salt solution is: 15%＞12%＞18%＞10%＞20%
So in the pickled bacon technology of injection, the present invention determines that brine strength is 12～15%, corresponding injection rate is 12～15%.But, concentration is that decline has appearred in 12% and 15% salt solution behind 1.5h, except since error, may be that salt solution further spreads, when stained area increases gradually, color is constantly thin out so that can't accurately depict and actually determine the diffusion profiles line, has just dwindled diffusion area artificially if just describe the blue area that naked eyes can see.
2. leave standstill
Leave standstill after the injection that the salt water area is 175mm behind the 1.5h
2, the about 1.3cm of diameter.So after raw meat is through the tumbling preliminary treatment, adopt the brine injector injection, needle gage is about 2cm, injection pressure is more many greatly than the injection pressure of single needle head injector for medical purpose of the present invention.So time of repose is decided to be 2h.
Because of pickling liquid does not contact the meat table, and time of repose is very short, suppresses microorganism so need not low temperature, thereby saves the energy, and this goes on foot economically valuable.
Diffusion is carried out with dynamic process, improves temperature, can accelerate infiltration, diffusion velocity, and it is dwell temperature that the present invention selects room temperature.
3. brief summary
Pickle standard: pump pickle concentration is 12～15%, injection rate 12%～15%
Leave standstill standard: time 2h, dwell temperature is a room temperature
The tumbling preliminary treatment
Trial test knows that pre-tumbling has a significant impact the curing agent diffusion velocity.The batch (-type) tumbling is generally all adopted in tumbling now.It is criterion with the tumbling time that tumbling is difficult to list, and the tumbling stroke has been contained the characteristic parameter of tumbler: rotating speed, cylinder internal diameter, so it is more suitable to characterize tumbling intensity with the tumbling stroke.Tumbling stroke formula is as follows:
L＝N·π·D·T
In the formula:
N-rotating speed D-cylinder internal diameter
π-pi T-tumbling time
The tumbling parameter comprises:
Vacuum: 0.6-0.8mPa
Load: about 60%
Temperature: 0-4 ℃
Tumbling mode: just changeing intermittently 5min-counter-rotating 10min of 10min-
Tumbling stroke: rotating speed, tumbling time
According to the tumbling time of other people previous experiment, it is 892m that the top formula of utilization is released optimum tumbling stroke, it is of a specified duration excessively that the meter streaky pork need not tumbling, now establishes 5 gradient: 0m, 380m, 760m, 1130m, 1320m, calculates following time 0min, 20min, 40min, 60min, 70min.So in different moment point sampling and measuring.
1. test method
Five jin of streaky porks are cut into 10 * 8cm, and 5 meat samples are put into tumbler, vacuumize (the about 0.8mPa of vacuum), by just changeing the tumbling of 10min-rest 5min-counter-rotating 10min mode.Taking-up～piece sample after total tumbling time is 25min, note is made sample one; Finish sampling in 5min, capping vacuumizes.Continue tumbling 25min sampling, note is made sample two; Take out sample three with sample two methods; Taking out behind the sample three again, tumbling 10min takes out sample four.
Subjective appreciation institute sample thief, with surperficial dope what, the external indicators such as separation case of soft degree and lean meat fat meat are grading parameters.
Respectively two meat samples of sample one are got the injection of three fritters, injection concentration is 15% salt solution, and injection volume is 0.3ml (injection rate 12%).Cut into slices from injection point vertical fibers direction after in freezer, leaving standstill 40min, retouch out coloured portions with pan paper.
Handle sample two, sample three, sample four and 0 sample (without tumbling) constantly with 2.
Calculate the mesohalobic diffusion area of each sample, make salt solution diffusion velocity and tumbling time relation figure, analyze of the influence of tumbling degree the salt solution diffusion velocity.Comprehensive subjective appreciation and diffusion velocity are determined the best tumbling time
2. result of the test
A sensory evaluation result
The tangibly thick substances of hand does not all appear in all samples.
Table two sensory evaluation
| Sample | Soft degree | Girth of a garment separation case |
| Sample one (20min) sample two (40min) sample three (60min) sample four (70min) | Have that certain to improve softness softer | Do not have and separate serious the separation |
3. analyze and discuss
Clearly find out from accompanying drawing two: tumbling time 20min, 40min, 60min, 70min are big than 0min diffusion area constantly, and the diffusion velocity of salt solution has been accelerated in this explanation tumbling.Certainly, the tumbling asynchronism(-nization) is different to the degree of extending influence.Figure three shows that intuitively along with the increase of tumbling time, diffusion area constantly increases, but diffusion area begins to reduce after surpassing 40min.That is to say the limit of tumbling preliminary treatment 40min maximum before injection promotion the diffusion of salt solution, and the sensory evaluation behind the comprehensive tumbling 40min, the quality softness, no girth of a garment separation case, the tumbling time of the present invention is got 40min.
4. brief summary
The present invention determines that the tumbling pretreatment time is 40min, and promptly the tumbling stroke is 760m.
Baking
Baking is divided into three phases: preheating, high temperature low humidity fast dewatering, low temperature and high relative humidity baking.
1. single factor experiment
1.1 preheating
Know that by the Lei Kefu phenomenon moisture moves to low-temperature space from the high-temperature region.So no thermograde in the raw meat does not then have the moisture migration.Therefore, the present invention measures the migration that the interior temperature of meat is determined moisture.
1.1.2 test method
The present invention's preheating in the electric heating incubator, 40 ℃ of temperature, and in case, put one glass of water, improve air humidity in the case as far as possible.With temperature sensor monitors cube meat central temperature.
Preheating fresh feed meat, the examination fresh meat is in warm, and central temperature is with the variation of preheating time.
Fresh feed meat through pre-tumbling, inject, leave standstill after preheating again, the record central temperature of sample behind the preheating different time.
1.1.3 result of the test
Pickle of the variation of back meat sample central temperature with preheating time:
Table three after pickling meat sample central temperature with the situation of change of preheating time
| Time (min) | 180 | 240 | 270 | 290 | 350 | 430 | |
| Temperature (℃) | Sample one | 35 | 35 | 35 | 35 | 36 | 36 |
| Sample two | 36 | 36 | 36 | 36 | 36 | 37 | |
1.1.4 analyze pre-the discussion
During the fresh meat preheating, preceding 180min meat central temperature raises very fast, slowly raises temperature constant behind the 250min between 180-250.Therefore, during the meat sample central temperature of the present invention after research is pickled in the warm, the zero-time of monitoring has also fixed on 180min, and the result who obtains is with the fresh meat basically identical, and meat sample central temperature does not have obvious increase behind 180min.So preheating is single gets 3h preheating time from setting up the gradation of moisture, the cube meat temperature equates with environment temperature, no longer obtains heat and set up the gradation of moisture from environment.
1.2 high temperature low humidity dehydration
1.2.1 test method
Temperature is made as 80 ℃, and humidity 50%. is got two meat samples through after pre-tumbling, injecting, leave standstill, pickle, and each step working procedure parameter is tentatively determined according to the front.Dehydration 30min wherein, another piece dehydration 40min.Measure the moisture of two meat samples with the constant weight method
1.2.2 result of the test
Sample moisture such as following table:
Variance and free degree mean square deviation F value significance probability
The moisture of 458.842 2 229.421 13.942 0.006 product after the dehydration of high temperature low humidity between table four sample group
Group interior 98.733 6 16.456
Amount to 557.576 8
The average standard deviation
Sample one
40％ 45％ 46％ 34％ 41.3％ 5.5％
(30min)
Sample two
51％ 44％ 45％ 46.7％ 3.8％
(40min)
Behind dehydration 40min, find that the meat sample begins slight oil dripping, illustrate that surperficial water evaporates speed is too fast, intensity is too big, and the internal moisture undersupply causes the meat temperature rise, and fat melts.
1.2.3 analyze and discuss
Behind the sample two dehydration 40min on the contrary but than the moisture height behind the sample one dehydration 30min, can be because of due to the sample physical size, the speed of water evaporates and meat sample width are in close relations as mentioned above; Also can be because of when surveying the moisture sampling, the fat and lean meat ratio is inconsistent.Because of muscle moisture 70-80% in the fresh meat, and moisture is about 8% in the fat, though the muscle water evaporates, still times over the moisture of fat, so, if lean meat content is higher than fat content can to cause recording moisture higher during sampling.
1.3 constant temperature and humidity baking
After the dehydration of high temperature low humidity, sloughed a large amount of moisture, the constant temperature and humidity baking stage is non-to be transpiring moisture, and is that color development is sent out perfume (or spice).According to document, the optimum temperature of endogenous enzymes is 40 ℃ in the meat, and in order better to form flavor substance, the present invention just is decided to be 40 ℃ to baking temperature, and humidity temporarily is made as 70%.Cube meat surface moisture evaporation rate is slower under the air ambient of this condition, with the outside recharge rate basically identical of meat sample internal moisture, meets drying principles.Bad phenomenon such as can not cause surface crust sclerosis, inside and outside hardness is inconsistent, and soft and internal moisture can't be passed through the epidermis duricrust in table was hard, and the finished product moisture is higher.
1.4 analyze and discuss
Pickle according to the technology of deciding previously, preheating, dehydration, and then moisture can drop to 25-30% after then constant temperature and humidity toasted 16h, both meat sample muscle parts redness was too light but produce significant disadvantage, the pork colour that seemingly boils.Doubt because of cube meat be in the high-moisture state and relatively the following time of higher high temperature oversize due to.The present invention continues following test.
1.5 test method
To the time set varying level in warm-up phase and high temperature low humidity water smoking, constant temperature and humidity baking 18h measures moisture and muscle surface red scale value then respectively, and assay method is the same.
Table five factor level table
| The factor | Preheating time (h) | High temperature low humidity dewatering time (min) |
| Level one level two levels three | 0 2 3 | 20 30 |
1.6 result of the test
In order to check preheating whether to help water evaporates, the present invention has done variance analysis to the moisture content value of preheating different time.Analysis result is as follows:
Three data samples are through checking equal Normal Distribution, independence and homogeneity of variance.
Significance probability P equals 0.006, less than 0.05, so preheating has appreciable impact to illustrate that promptly warm-up phase is necessary color difference analysis result to moisture:
The different red scale values of handling sample early stage of table six
| Preheating time | Dewatering time | Red degree average | Standard deviation |
| 0h 2h 3h | 20min 30min 20min 30min 20min 30min | 25.66 27.58 27.96 28.88 24.36 23.80 | 0.56 1.97 1.15 1.00 1.0 1.18 |
From accompanying drawing three and table six as can be seen, preheating 2h, the resulting product moisture content 25% of dehydration 30min, 28.88, two indexs of red scale value all are best.Can also know that from figure five the present invention preheating time is long more, high temperature low humidity dewatering time is long more, and moisture is low more; And from table seven, can also find: no matter preheating how long (not preheating, preheating 2h, preheating 3h), three kinds of situation high temperature low humidity dehydration 30min are than the red scale value height of resulting product behind the dehydration 20min.
1.7 brief summary
Drawn best baking process through the present invention behind the single factor experiment:
Preheating: 40 ℃ of temperature, time 2h
The high temperature low humidity stage: 80 ℃ of temperature, humidity 50%, time 30min
Low temperature hot stage: 40 ℃ of temperature, humidity 70%, time 18h
2. orthogonal test
The problem that roasting procedure mainly will solve is to reduce moisture in the meat, and is known by drying principles, preheating, and the dehydration of high temperature low humidity, the low temperature and high relative humidity baking Trinity influences each other mutual restriction.So by the reciprocation between each factor, orthogonal test.
Evaluation index
A. red scale value
B. shearing force
C. moisture
D. sense organ scoring
2.1 test result analysis
This is the multiple target orthogonal test, because the present invention does not know these four evaluations of estimate shared proportion in product quality, the overall balance method that the present invention adopts is analyzed.
The The results of analysis of variance of each index of a is as follows:
Table seven A red scale value
| Soruces of variation | Quadratic sum S | The free degree | All the side and | The F value | Conspicuousness |
| A B C D E Δ | 415.04 63.96 211.78 40.74 0.82 | 1 1 1 1 1 | 415.04 63.96 211.78 40.74 0.82 | 16.02 2.47 8.17 1.57 | ** * |
| F G Δ A×B Δ C×D Δ D×E C×E e e Δ | 68.19 7.71 30.39 33.67 182.32 83.86 134.71 207.3 | 1 1 1 1 1 1 4 8 | 68.19 7.71 30.39 33.67 182.32 83.36 33.68 25.91 | 2.63 7.04 3.24 | * |
P is less than 0.01 for the * significance probability, influences highly significant
* significance probability P has appreciable impact less than 0.05
Analysis of variance table is told the present invention, and factors A influences highly significant to the product red scale value, and the reciprocation D of factor C and factor D, E * E has appreciable impact to the product red scale value.The product red scale value is the bigger the better, and as can be seen from Table VII, factors A is got A
1, factor C gets C
1Get C
1Red scale value is greater than getting A
2, C
2The time; Factor D, E has no significant effect the result and reciprocation D * E has appreciable impact, and calculating optimal case is D
1E
1Or D
2E
2
Table eight B. shearing force
| Soruces of variation | Quadratic sum S | The free degree | All the side and | The F value | Conspicuousness |
| A Δ B C Δ D E F Δ G A×B D×E Δ C×E C×D Δ e e Δ | 0.03 14.06 0.19 7.16 4.24 1.61 9 3.84 0.24 3.59 1.90 10.75 14.72 | 1 1 1 1 1 1 1 1 1 1 1 1 1 | 0.03 14.06 0.19 7.16 4.24 1.61 9 3.84 0.24 3.59 1.90 2.69 1.64 | 8.6 4.74 2.59 5.50 2.35 2.19 | * * * |
P is less than 0.01 for the * significance probability, influences highly significant
* significance probability P has appreciable impact less than 0.05
Eight the present invention know from analysis of variance table, and factor B, D, G have appreciable impact to bacon finished product shearing force.And the shearing force size is used for characterizing the tender degree of bacon, and the more little bacon of shearing force is tender more, so will get hour pairing factor level of shearing force when the present invention determines optimal case, factor B, D, G get B respectively
1, D
2, G
1Optimum.
The scoring of table nine C. sense organ
| Soruces of variation | Quadratic sum S | The free degree | All the side and | The F value | Conspicuousness |
| A B C D E F G Δ | 0.446 1.99 2.01 0.111 0.248 4.01 0 | 1 1 1 1 1 1 1 | 0.446 1.99 2.01 0.111 0.248 4.01 0 | 8.8 4.89 4.99 2.19 4.89 79.14 | * ** |
| A×B Δ D×E C×E C×D e e Δ | 0.65 0.253 0.107 0.248 0.278 0.304 | 1 1 1 1 4 6 | 0.65 0.253 0.107 0.248 0.0695 0.051 | 4.99 2.11 4.89 |
Find out that from analysis of variance table nine factors A is to bacon finished product sense organ scoring influence remarkable (P＜0.05), scoring influences highly significant (P＜0.01) to factor F to bacon finished product sense organ.Sense organ scoring mark is high more, and the comprehensive quality of product is high more, and corresponding scheme is excellent more.Optimal case is A
2, F
1
Table ten D. moisture
| Soruces of variation | Quadratic sum | The free degree | All the side and | The F value | Conspicuousness |
| A Δ B Δ C Δ D Δ E Δ F Δ G A×B Δ D×E Δ C×E Δ C×D e e Δ | 1.27 2.64 1.63 6.13 6.38 0.03 22.8 0.23 0.28 1.50 31.08 48.72 68.81 | 1 1 1 1 1 1 1 1 1 1 1 4 13 | 1.27 2.64 1.63 6.13 6.38 0.03 22.8 0.23 0.28 1.50 31.08 12.18 5.29 | 4.31 5.87 | * * |
Ten the present invention find out from analysis of variance table, and factor G and reciprocation C * D influence all significantly (P＜0.05) to the moisture of bacon finished product, and in two levels of experimental design of the present invention, moisture is low more good more.Factor G gets G
1Than getting G
2Moisture is low.Factor C, D are not remarkable to the moisture influence, but its reciprocation C * D has appreciable impact to moisture, and the optimal case that calculates C, D is C
1D
1Or C
2D
2
B analyzes
From the sense organ scoring, the F highly significant, A is remarkable, gets A
2, F
1
From red scale value, the A highly significant, C and C * D are all remarkable, get A
1, C
1, D
1E
1Or D
2E
2
From shearing force, B, D, G three factors are all remarkable, get B
1, D
2, G
1
From moisture, G and C * D are all remarkable, get C
1D
1Or C
2D
2, G
1
Sense organ scoring and shearing force are chosen about the factors A level and contradiction occurred, and it is not very big that sense organ scoring A gets the first and second horizontal difference, so select factors A
1
Factor B is selected B
1
Factor C, D, E cannot accept or reject.
F, G select F respectively
1, G
1
Send out the multiple target variance analysis by above overall balance and obtain, the level of factor C, D, E can't determine, so following C, D, E are done orthogonal test
The factor pair index to influence primary and secondary order as follows:
Inferior by leading
Shearing force index: C, E, D
Red scale value index: C, D, E
Moisture content index: C, E, D
Sense index: C, E, D
Factor optimum combination is:
Shearing force: C
1D
1E
3
Red scale value: C
3D
2E
3
Moisture: C
2D
3E
1
Sense organ: C
1D
1E
3
About this index of moisture, the difference between all 9 groups tests is only about 2 percentage points, and the sootiness operation of back can further dewater, so moisture should be as the leading indicator of the present invention's examination.
And for the red scale value index, the sootiness of back test finds that sootiness has appreciable impact to red scale value, and is that increase red scale value along with smoke fumigating time significantly increases.That is to say that red scale value can lean on the back sootiness to improve.
So, the optimum combination of three factors is C
1D
1E
3
The factor E that the present invention determines selects E
3The E that the face orthogonal test draws in front of the level
2Contradiction, but anatomize the tendency chart of each index, except red scale value index E
3With E
1X has very big difference, and other three indexs all are more or less the same.A bit be exactly that second orthogonal test the present invention do not consider that reciprocation between the factor, the test error that the factor E that might calculate brings have a part from C, D reciprocation C * D in addition.
3. brief summary
Through single factor experiment, orthogonal test, the baking process that the present invention determines is as follows:
Preheating: 30～40 ℃ of temperature, humidity 90～100%, time 2～3h
High temperature low humidity dehydration: 70～90 ℃ of temperature, humidity 40～60%, time 20～30min
Constant temperature and humidity baking: 40～50 ℃ of temperature, humidity 60～80%, time 15～18h
Sootiness
The technology of sootiness front is carried out according to the technological parameter of determining, then does the sootiness test after just baking finishes.
1. the research of sootiness position
Owing to generally all be sootiness to be placed on baking finish to carry out at present, so the present invention attempts sootiness is placed on the centre.Measure the product red scale value then, moisture and shearing force, with each index of the last smoked products of sum relatively.
1.1 test results and analysis
The red scale value of two kinds of fume smoking methods of a, moisture and shearing force are as follows:
| The sootiness mode | Red scale value | Moisture | Shearing force |
| The last sootiness average of average standard deviation standard deviation in the middle of the baking | 14.05 12.36 16.71 14.37556 2.195226 14.21 14.65 15.28 14.71333 0.537804 | 27.8 21 28.93 25.91111 4.29073 29 26.5 28.8 28.1 1.389244 | 3.1 1.62 2.78 2.5 0.781203 2.32 1.6 3.7 2.54 1.067146 |
Two kinds of methods of b examination are to the product red scale value, and whether moisture and shearing force be influential, and the T assay of three indexs is as follows:
Remarkable probability P for red scale value check homogeneity of variance is 0.184, greater than 0.05, the product red scale value data sample homogeneity of variance hypothesis establishment that two kinds of fume smoking methods are surveyed is described, the significance probability of homogeneity of variance T check is 0.699, much larger than 0.05, show that these two kinds of fume smoking methods have no significant effect the product red scale value.
And moisture, the significance probability P of check homogeneity of variance equals 0.075, greater than 0.05, so two kinds of bacon finished product moisture data sample homogeneities of variance that fume smoking method obtains, and homogeneity of variance T checks to such an extent that significance probability equals 0.448, greater than 0.05, so these two kinds of fume smoking methods also have no significant effect product moisture content.
For shearing force, the significance probability of check homogeneity of variance equals 0.605, greater than 0.05, the shearing force data sample homogeneity of variance hypothesis that the bacon finished product that two kinds of fume smoking methods obtain is described is set up, and under the homogeneity of variance situation, the significance probability of T check equals 0961, greater than 0.05, so, above two kinds of fume smoking methods the tender degree of product is had no significant effect equally.
Know two kinds of sootiness modes for red scale value through check, moisture, shearing force does not all make significant difference.Through number people sensory evaluation, the consistent bacon product special flavour of thinking after sootiness and baking finish in the middle of the baking that again these two kinds of sootiness modes of sootiness obtain does not have significant difference.
1.2 discuss
Two sections sootiness: middle sootiness 5 hours+last 5 hours, its local flavor and last 5 hours no significant differences of sootiness.Also be sootiness 5+3, with 5+5 except that smoke not, do not have the local flavor of other significant differences.So after determining that sootiness places baking to finish.
2. sootiness single factor experiment
Through the front trial test, the conduct test level of different smoke fumigating times is chosen in sootiness again after the baking.
2.1 result of the test
The a The results of analysis of variance is as follows:
ANOVA
| Red scale value | |||||
| Sum of Squares | df | Mean Square | F | Siq. | |
| Between Groups Within Groups Total | 67.795 3.619 71.414 | 3 8 11 | 22.598 .452 | 49.957 | .000 |
From top analysis of variance table as can be known, the different time of final stage sootiness influences highly significant to bacon finished product red scale value, significance probability P less than
ANOVA
0.01。
| Moisture (%) | |||||
| Sum of Squares | df | Mean Square | F | Siq. | |
| Between Groups Within Groups Total | 78.447 35.833 114.280 | 3 8 11 | 26.149 4.479 | 5.838 | .021 |
From top The results of analysis of variance table as can be known, the moisture of different time of final stage sootiness to the bacon finished product has appreciable impact, and significance probability P is less than 0.05.That is to say the also marked change of product moisture content with smoke fumigating time.
ANOVA
| Shearing force (kg) | |||||
| Sum of Squares | df | Mean Square | F | Siq. | |
| Between Groups Within Groups Total | 1.329 4.550 5.879 | 3 8 11 | .443 .569 | .779 | .538 |
From top The results of analysis of variance table as can be known, final stage sootiness different time has no significant effect the shearing force of bacon finished product, and significance probability P equals 0.538, greater than 0.05.So smoke fumigating time is little to the tender degree influence of bacon product.
2.2 analyze
More than three index red scale values be the bigger the better, moisture is the most suitable about 25%, shearing force is the smaller the better.Smoke fumigating time is too short, and muscle is shallow rose-red, the slight yellowing of fat meat milky, and fragrance, smoke are all lighter; If smoke fumigating time is oversize, muscle is rose-red deeply, the pale brown look of fat meat, and fragrance can also be accepted, but the smoke overrich, excitant has almost been covered other fragrance of bacon too by force.Take all factors into consideration the present invention and determine that smoke fumigating time is 6～7h.
Description of drawings
Accompanying drawing one is the figure of " variable concentrations salt solution, injection rate be the diffusion area of salt solution in meat after leaving standstill different time "
Ordinate: area/mm
2
Abscissa: time/h
Accompanying drawing two is the figure of " streaky pork is through the diffusion area of salt solution in meat after the tumbling preliminary treatment of different time "
Ordinate: area/mm
2
Abscissa: time/min
Accompanying drawing three is the figure of " moisture that handle back bacon finished product different early stages "
Abscissa: time/h
Black box: high temperature low humidity dehydration 20min
White box: high temperature low humidity dehydration 30min
Ordinate: moisture/%
Accompanying drawing four is the figure of " moisture, shearing force and red scale value that baking finishes back sootiness different time bacon finished product "
Abscissa: smoke fumigating time/h
Middle lines: red scale value
The lines of top: moisture/%
The lines of top: shearing force/kg
Claims (6)
1. bacon is characterized in that: by the raw meat tumbling, injection is left standstill, preheating, and the dehydration of high temperature low humidity, the constant temperature and humidity baking, sootiness, cooling is made.
2. a kind of bacon according to claim 1 is characterized in that:
Tumbling 40～60min,
Pump pickle concentration 12～15%, injection rate 12～15%,
0-4 ℃ leaves standstill 2h,
30～40 ℃ of temperature, humidity 90～100%, preheating time 2～3h
70～90 ℃ of temperature, humidity 40～60%, high temperature low humidity dewatering time 20～30min,
40～50 ℃ of temperature, humidity 60～80%, constant temperature and humidity stoving time 15～18h,
At temperature 40-50 ℃, smoke fumigating time 6～7h.
3. a kind of bacon according to claim 1 is characterized in that:
Tumbling 40min,
Pump pickle concentration 12%, injection rate 12%,
0 ℃ leaves standstill 2h,
30 ℃ of temperature, humidity 90%, preheating time 2h
70 ℃ of temperature, humidity 40%, high temperature low humidity dewatering time 20min,
40 ℃ of temperature, humidity 60%, constant temperature and humidity stoving time 15h,
At 40 ℃ of temperature, smoke fumigating time 6h.
4. a kind of bacon according to claim 1 is characterized in that:
Tumbling 60min,
Pump pickle concentration 15%, injection rate 15%,
4 ℃ leave standstill 2h,
40 ℃ of temperature, humidity 100%, preheating time 3h
90 ℃ of temperature, humidity 60%, high temperature low humidity dewatering time 30min,
50 ℃ of temperature, humidity 80%, constant temperature and humidity stoving time 18h,
At 50 ℃ of temperature, smoke fumigating time 7h.
5. method for preparing bacon is characterized in that: by the raw meat tumbling, injection is left standstill, preheating, and the dehydration of high temperature low humidity, the constant temperature and humidity baking, sootiness, cooling is made.
6. method for preparing bacon is characterized in that:
Tumbling 40～60min,
Pump pickle concentration 12～15%, injection rate 12～15%,
0-4 ℃ leaves standstill 2h,
30～40 ℃ of temperature, humidity 90～100%, preheating time 2～3h
70～90 ℃ of temperature, humidity 40～60%, high temperature low humidity dewatering time 20～30min,
40～50 ℃ of temperature, humidity 6O～8O%, constant temperature and humidity stoving time 15～18h,
At temperature 40-50 ℃, smoke fumigating time 6～7h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510068155XA CN100536668C (en) | 2005-04-29 | 2005-04-29 | Bacon and its production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510068155XA CN100536668C (en) | 2005-04-29 | 2005-04-29 | Bacon and its production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1853486A true CN1853486A (en) | 2006-11-01 |
| CN100536668C CN100536668C (en) | 2009-09-09 |
Family
ID=37194199
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200510068155XA Expired - Fee Related CN100536668C (en) | 2005-04-29 | 2005-04-29 | Bacon and its production thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100536668C (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444306B (en) * | 2007-11-26 | 2010-11-10 | 赵静 | Production method of yak preserved meat |
| CN102100367A (en) * | 2010-12-23 | 2011-06-22 | 四川金忠食品股份有限公司 | Preparation method of bacon |
| CN102188011A (en) * | 2011-03-11 | 2011-09-21 | 河南众品食业股份有限公司 | Processing method of barbecued pork product |
| CN102266066A (en) * | 2010-06-07 | 2011-12-07 | 天津宝迪农业科技股份有限公司 | Barbecued bacon and manufacturing method thereof |
| CN101380117B (en) * | 2008-10-15 | 2011-12-07 | 冉伟 | Production method of bacon |
| CN102940021A (en) * | 2012-11-16 | 2013-02-27 | 陆超 | Processing method for reducing smell of smoke of smoked preserved products |
| CN103750389A (en) * | 2014-01-09 | 2014-04-30 | 贵州大学 | Rapid salting method of low-salt salted pork |
| CN103829268A (en) * | 2012-11-26 | 2014-06-04 | 贾涛 | Western-style smoked duck leg preparation method |
| CN104738666A (en) * | 2015-04-01 | 2015-07-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Wet-state meat braised with sauce and automatic continuous production method thereof |
| CN104886607A (en) * | 2015-05-06 | 2015-09-09 | 南京农大肉类食品有限公司 | Production and process method of air-drying meat products |
| CN106174120A (en) * | 2016-07-08 | 2016-12-07 | 茂县羌里缘腌腊土特产有限公司 | A kind of Qiang flavored preserved pork and preparation method thereof |
| CN107374383A (en) * | 2017-06-28 | 2017-11-24 | 绿山烧烤用品(武汉)有限公司 | Cold smoke smokes automatically controlled WiFi ovens |
| CN108936340A (en) * | 2018-05-24 | 2018-12-07 | 江口县旭辉生态农业科技有限公司 | A kind of bacon and preparation method thereof |
-
2005
- 2005-04-29 CN CNB200510068155XA patent/CN100536668C/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444306B (en) * | 2007-11-26 | 2010-11-10 | 赵静 | Production method of yak preserved meat |
| CN101380117B (en) * | 2008-10-15 | 2011-12-07 | 冉伟 | Production method of bacon |
| CN102266066A (en) * | 2010-06-07 | 2011-12-07 | 天津宝迪农业科技股份有限公司 | Barbecued bacon and manufacturing method thereof |
| CN102100367B (en) * | 2010-12-23 | 2013-04-10 | 四川金忠食品股份有限公司 | Preparation method of bacon |
| CN102100367A (en) * | 2010-12-23 | 2011-06-22 | 四川金忠食品股份有限公司 | Preparation method of bacon |
| CN102188011A (en) * | 2011-03-11 | 2011-09-21 | 河南众品食业股份有限公司 | Processing method of barbecued pork product |
| CN102940021A (en) * | 2012-11-16 | 2013-02-27 | 陆超 | Processing method for reducing smell of smoke of smoked preserved products |
| CN103829268A (en) * | 2012-11-26 | 2014-06-04 | 贾涛 | Western-style smoked duck leg preparation method |
| CN103750389A (en) * | 2014-01-09 | 2014-04-30 | 贵州大学 | Rapid salting method of low-salt salted pork |
| CN103750389B (en) * | 2014-01-09 | 2015-06-24 | 贵州大学 | Rapid salting method of low-salt salted pork |
| CN104738666A (en) * | 2015-04-01 | 2015-07-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Wet-state meat braised with sauce and automatic continuous production method thereof |
| CN104886607A (en) * | 2015-05-06 | 2015-09-09 | 南京农大肉类食品有限公司 | Production and process method of air-drying meat products |
| CN106174120A (en) * | 2016-07-08 | 2016-12-07 | 茂县羌里缘腌腊土特产有限公司 | A kind of Qiang flavored preserved pork and preparation method thereof |
| CN107374383A (en) * | 2017-06-28 | 2017-11-24 | 绿山烧烤用品(武汉)有限公司 | Cold smoke smokes automatically controlled WiFi ovens |
| CN108936340A (en) * | 2018-05-24 | 2018-12-07 | 江口县旭辉生态农业科技有限公司 | A kind of bacon and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100536668C (en) | 2009-09-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1853486A (en) | Bacon and its production thereof | |
| CN1870899A (en) | Method of processing green coffee beans | |
| CN1651568A (en) | Edible fungus liquid culture submerged fermentation technology | |
| CN1547434A (en) | Collagen casing | |
| CN101068931A (en) | Composition containing beta-glucan, method of producing the same and foods, drinks or skin moisturizers containing the composition | |
| CN1083455A (en) | Send the radiating stupalith, contain the equipment of this pottery and their using method | |
| CN101048075A (en) | Instant noodles and method for producing the same | |
| CN1560228A (en) | Method of whole manual culture for chinese caterpillar fungus | |
| CN1772882A (en) | Cell-preservation liquid,and preparing method thereof,cell preservation method and cell culturing method | |
| CN103305448A (en) | Mixed culture bacterial solution for quickly aging new pit of strong aromatic Chinese spirits and maintenance method | |
| CN109022230A (en) | A kind of hyperbolic zymotechnique of white wine | |
| CN1826965A (en) | Method for brewing sauce | |
| CN109207306A (en) | It improves rice spirit content of ethyl lactate and reduces the brewing method of fusel oil content | |
| CN1224464A (en) | Growth factor and genetic sequence encoding same | |
| CN1294255C (en) | Toxicide enzyme with aflatoxin activity conversion and gene for coding the enzyme | |
| CN104531439A (en) | Wine yeast for making Chinese dry yam red wine and making process of wine yeast | |
| CN1511945A (en) | Lactic bacillus strain and its separating and breeding method and use | |
| CN1198077A (en) | Food composition for lowering body fat and improving body composition and method thereof | |
| CN1792238A (en) | Method for preparing products with taste of fermented bean curd | |
| CN1932015A (en) | Branched-chain amino acid aminotransferase gene and use thereof | |
| CN1297655C (en) | Staphylococcus xylosus I2 strain, composite ferment produced thereby and the use of ferment in meat ware | |
| CN1113378A (en) | Phosphatase inhibitor, and seasoning and food wherein said inhibitor is utilized | |
| CN1173635C (en) | Natural tea for curing men's impotence and method for manufacturing the same | |
| CN1566324A (en) | Pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat ware | |
| CN102080103A (en) | Process for producing antiseptic monascus pigment by fermentation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C53 | Correction of patent for invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhang Houjun Inventor after: Zhang Hao Inventor after: Ren Fazheng Inventor after: Cui Jianyun Inventor after: Chen Shangwu Inventor after: Xu Baocai Inventor before: Zhang Houjun Inventor before: Ren Fazheng Inventor before: Cui Jianyun Inventor before: Chen Shangwu Inventor before: Xu Baocai |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: ZHANG HOUJUN REN FAZHENG CUI JIANYUN CHEN SHANGWU XU BAOCAI TO: ZHANG HOUJUN ZHANG HAO REN FAZHENG CUI JIANYUN CHEN SHANGWU XU BAOCAI |
|
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090909 Termination date: 20120429 |