CN106819896A - A kind of hand tears bacon and preparation method thereof - Google Patents
A kind of hand tears bacon and preparation method thereof Download PDFInfo
- Publication number
- CN106819896A CN106819896A CN201710076152.3A CN201710076152A CN106819896A CN 106819896 A CN106819896 A CN 106819896A CN 201710076152 A CN201710076152 A CN 201710076152A CN 106819896 A CN106819896 A CN 106819896A
- Authority
- CN
- China
- Prior art keywords
- pork
- bacon
- days
- water
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015241 bacon Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000015277 pork Nutrition 0.000 claims abstract description 74
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 58
- 235000013372 meat Nutrition 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 25
- 235000013599 spices Nutrition 0.000 claims abstract description 24
- 239000000706 filtrate Substances 0.000 claims abstract description 20
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 18
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims abstract description 18
- 235000018365 Momordica dioica Nutrition 0.000 claims abstract description 18
- 244000061458 Solanum melongena Species 0.000 claims abstract description 18
- 235000002597 Solanum melongena Nutrition 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 17
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 17
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 17
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 17
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 17
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 17
- 235000021110 pickles Nutrition 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 7
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 7
- 241000018646 Pinus brutia Species 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 238000009423 ventilation Methods 0.000 claims abstract description 7
- 240000001851 Artemisia dracunculus Species 0.000 claims description 31
- 239000002994 raw material Substances 0.000 claims description 20
- 239000000779 smoke Substances 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 18
- 240000001910 Momordica cochinchinensis Species 0.000 claims description 17
- 239000003921 oil Substances 0.000 claims description 16
- 235000019198 oils Nutrition 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 12
- 244000291564 Allium cepa Species 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 235000013330 chicken meat Nutrition 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 239000008159 sesame oil Substances 0.000 claims description 8
- 235000011803 sesame oil Nutrition 0.000 claims description 8
- 238000005360 mashing Methods 0.000 claims description 7
- 241000522254 Cassia Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 17
- 239000000049 pigment Substances 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 235000021393 food security Nutrition 0.000 abstract description 2
- 240000006891 Artemisia vulgaris Species 0.000 abstract 1
- 244000302512 Momordica charantia Species 0.000 abstract 1
- 210000000780 bap Anatomy 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 240000008574 Capsicum frutescens Species 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 2
- BBEAQIROQSPTKN-UHFFFAOYSA-N pyrene Chemical compound C1=CC=C2C=CC3=CC=CC4=CC=C1C2=C43 BBEAQIROQSPTKN-UHFFFAOYSA-N 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- GVEPBJHOBDJJJI-UHFFFAOYSA-N fluoranthrene Natural products C1=CC(C2=CC=CC=C22)=C3C2=CC=CC3=C1 GVEPBJHOBDJJJI-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000010333 potassium nitrate Nutrition 0.000 description 1
- 239000004323 potassium nitrate Substances 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
- 238000004335 scaling law Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses the preparation method that a kind of hand tears bacon, comprises the steps of：（1）Pickle；（2）The meat yellow wormwood artemisia juice that will be pickled soaks 12 days, then adds the vegetable juice that wax gourd, taro, cauliflower and water are prepared into, and continues to soak 8 12h, takes out pork, drains；（3）Continued to soak pork 35 days with spice liquid, take out meat, hung up, air-dried 68 days at room temperature；（4）Air-dried pork is hung in chimney kiln, cacumen biotae and pine are smoked respectively, then, is hung on and dries ventilation and dry in the air 40 45 days；（5）Pork is cleaned up, cube meat is cut into；Filtrate is taken after eggplant, balsam pear are decocted；It is cooked by slow fire during cube meat is added into the filtrate；（6）Seasoning, packaging.Bacon outward appearance prepared by the method provided using the present invention is vivid, and in good taste, the bacon nitrite and BaP content prepared are low, and preservative free and pigment are added, it is ensured that food security.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of hand tears bacon and preparation method thereof.
Background technology
Bacon as Sichuan Province China, Shaanxi, Hunan etc. area special product, traditional diamond-making technique be by fresh pork stripping and slicing after,
Salt and condiment are smeared, then sprays white wine, load wooden barrel curing, then fire-cureed and be made.In order that bacon color and luster is attractive in appearance, preserve
Time is long, it will usually add potassium nitrate, natrium nitrosum.This preparation method is simple, easily prepares, and can be made by oneself in man of peasant household,
And product is tasty.
At present, the preservative and pigment content that the bacon of in the market contains are exceeded.Not only smoke is heavier, and nitrate
High with content of nitrite, some content of nitrite are even as high as 200-300mg/kg, but also contain a certain amount of propylene
The materials such as acid amides, 3-4 BaPs.Nitrite, if long-term consumption, can produce larger harm as a kind of carcinogenic substance to human body.
China specifies that the content of bacon nitrite must not exceed 23mg/kg, and this content requirement is more strict in developed country.But
It is that the exceeded problem of nitrite is ignored to pursue the outward appearance and mouthfeel of bacon by many businessmans, and these products are good for people
Health causes serious influence.Accordingly, it would be desirable to a kind of preparation method of bacon, the bacon nitrous acid prepared using the method
Salt content is low, and the infringement to health is small.
The content of the invention
For the defect of prior art, the present invention is intended to provide a kind of hand tears bacon and preparation method thereof, prepared by the method
The bacon for going out is in good taste, and nitrite and BaP content are low.
The present invention is achieved by the following technical solutions.
A kind of hand tears the preparation method of bacon, comprises the steps of：
（1）Pickle：Pork is cut into the strip of thick 6-7cm, weight 1-1.5kg, is cleaned up, by salt uniform application in pork table
Face, is placed in closed container, pickles 2-3 days, is stirred 1 time daily in curing process；
（2）Vegetable juice soaks：The meat yellow wormwood artemisia juice that will be pickled soaks 1-2 days, then adds vegetable juice, continues to soak 8-12h,
Take out pork, drain；Wherein, vegetable juice is prepared by the following method and obtains：According to wax gourd, taro, cauliflower, water, pork
Mass ratio be 1:0.5:1:3:10 weigh raw material, and wax gourd and taro are removed the peel, and are cut into bulk, and cauliflower is cut into packaged, addition water,
Mashing, then heats 4-10min at 50-60 DEG C, and vegetable juice is obtained after cooling；
（3）Spice liquid is soaked：Continued to soak pork 3-5 days with spice liquid, take out meat, hung up, 6-8 is air-dried at room temperature
My god；
（4）Smoke：By step（3）In air-dry pork be hung in chimney kiln, smoked at 40-45 DEG C, first smoke 5 with cacumen biotae
My god, then smoke 12 days with pine, then, it is hung on and dries ventilation and dry in the air 40-45 days；
（5）Cook：By step（4）The pork for obtaining is cleaned up, and is cut into cube meat, standby；According to eggplant, balsam pear, water, meat matter
Amount is than being 4:1:10:8, raw material is weighed, by eggplant peeling, balsam pear remove seed, bulk is cut into, it is added to the water, decocted at 60-70 DEG C
4-5h, filtering, filtrate is standby；In the filtrate that cube meat addition is obtained, 60-90min is cooked by slow fire, cube meat is taken out after cooling；
（6）Seasoning, packaging：Cube meat hand is torn into bar, adds flavouring to stir, sterilized, vacuum packaging.
Preferably, step（2）Described in yellow wormwood artemisia juice be prepared by the following method and obtain：According to yellow wormwood artemisia：Water：Pork
Mass ratio 1：7：10 weigh raw material, after yellow wormwood artemisia is beaten, add water, and 20-30min is heated at 50-60 DEG C, and Huang is obtained after cooling
Wormwood artemisia juice.
Preferably, described spice liquid is prepared via a method which to obtain：Pork per 5kg, uses following weight
The raw material mixing of part：Chinese prickly ash 55-75g, anistree 27-34g, fennel fruit 20-25g, cassia bark 18-25g, Chinese cassia tree 26-34g, rhizoma zingiberis 55-
64g, cloves 13-18g, nutmeg 18-24g, fructus amomi 15-23g, Bai Zhi 17-24g, water 5-8kg, are then cooked by slow fire 6-8h, cold
But filter afterwards, the filtrate for obtaining is the spice liquid.
Preferably, the flavouring is chilli oil, sesame oil, scallion oil, white sugar, chickens' extract, the mixture of monosodium glutamate.
Preferably, above-mentioned chilli oil, sesame oil, scallion oil, white sugar, chickens' extract, monosodium glutamate, the mass ratio of pork are 10：4：5：2.5：1：
1：250.
Preferably, the pork is pork lean meat.
A kind of hand tears bacon, is prepared using the preparation method described in any of the above-described.
Advantages of the present invention：
The bacon that the method provided using the present invention is processed, outward appearance is vivid, in good taste in brownish red, opens packaging
Make to eat, instant.Soaked using vegetable juice after pickling, the water decocted using eggplant and balsam pear after smoking is cooked by slow fire
Boil, not only maintain the traditional properties of bacon, with good color and luster and mouthfeel, and the bacon nitrite and benzene prepared
And pyrene content is low, content of nitrite is less than 1.5mg/kg, and preservative free and pigment are added, it is ensured that food security.Preserving
After 12 months, its content of nitrite is still relatively low, less than 3mg/kg, well below national standard 23mg/kg.
Specific embodiment
With reference to embodiment, the present invention will be described in detail.
Embodiment 1
A kind of hand tears bacon, and its preparation method comprises the following steps：
（1）Pickle：5kg porks are taken, pork is cut into the strip of thick 6-7cm, weight 1-1.5kg, cleaned up, salt is uniformly applied
Smear in pork surface, be placed in closed container, pickle 2 days, stirred 1 time daily in curing process；
（2）Vegetable juice soaks：According to yellow wormwood artemisia：Water：The mass ratio 1 of pork：7：10 weigh yellow wormwood artemisia 0.5kg, water 3.5kg, by yellow wormwood artemisia
After cleaning up mashing, add in the water of 3.5kg, 30min is heated at 50 DEG C, yellow wormwood artemisia juice is obtained after cooling, by step（1）Salt down
The pork of system is soaked 1 day with yellow wormwood artemisia juice, then adds vegetable juice, continues to soak 8h, is taken out pork, is drained；Wherein, vegetable juice
It is prepared by the following method and obtains：Mass ratio according to wax gourd, taro, cauliflower, water, pork is 1:0.5:1:3:10 weigh
Raw material, respectively wax gourd 0.5kg, taro 0.25kg, cauliflower 0.5kg and water 1.5kg, wax gourd and taro are removed the peel, and are cut into bulk,
Cauliflower is cut into packaged, addition water, is beaten, and 4min is then heated at 60 DEG C, and vegetable juice is obtained after cooling；
（3）Spice liquid is soaked：Continued to soak pork 3 days with spice liquid, take out pork, hung up, air-dried 6 days at room temperature；
Described spice liquid is prepared via a method which to obtain：The raw material of following weight portion is mixed：Chinese prickly ash 55g, it is anistree
27g, fennel fruit 20g, cassia bark 18g, Chinese cassia tree 26g, rhizoma zingiberis 55g, cloves 18g, nutmeg 24g, fructus amomi 23g, Bai Zhi 24g, water 8kg,
Then 6h is cooked by slow fire, cooled and filtered, the filtrate for obtaining is the spice liquid；
（4）Smoke：By step（3）In air-dry pork be hung in chimney kiln, smoked at 40-45 DEG C, first smoke 5 with cacumen biotae
My god, then smoke 12 days with pine, then, it is hung on and dries ventilation and dry in the air 40 days；
（5）Cook：By step（4）The pork for obtaining is cleaned up, and is cut into cube meat, standby；According to eggplant, balsam pear, water, meat matter
Amount is than being 4:1:10:8, weigh raw material, respectively eggplant 2.5kg, balsam pear 0.625kg, water 6.25kg, by eggplant peeling, balsam pear
Remove seed, is cut into bulk, adds in the water of 6.25kg, and 4h is decocted at 70 DEG C, filters, and filtrate is standby；The cube meat that will be cut into is added
In the filtrate for obtaining, 60min is cooked by slow fire, cube meat is taken out after cooling；
（6）Seasoning, packaging：Cube meat hand is torn into bar, flavouring is added：Chilli oil 200g, sesame oil 80g, scallion oil 100g, white sugar 50g,
Chickens' extract 20g, monosodium glutamate 20g, stir, sterilized, vacuum packaging, you can.
Embodiment 2
A kind of hand tears bacon, and its preparation method comprises the following steps：
（1）Pickle：5kg porks are taken, pork is cut into the strip of thick 6-7cm, weight 1-1.5kg, cleaned up, salt is uniformly applied
Smear in pork surface, be placed in closed container, pickle 3 days, stirred 1 time daily in curing process；
（2）Vegetable juice soaks：According to yellow wormwood artemisia：Water：The mass ratio 1 of pork：7：10 weigh yellow wormwood artemisia 0.5kg, water 3.5kg, by yellow wormwood artemisia
After cleaning up mashing, add in the water of 3.5kg, 20min is heated at 60 DEG C, yellow wormwood artemisia juice is obtained after cooling, by step（1）Salt down
The pork of system is soaked 2 days with yellow wormwood artemisia juice, then adds vegetable juice, continues to soak 12h, is taken out pork, is drained；Wherein, vegetables
Juice is prepared by the following method and obtains：Mass ratio according to wax gourd, taro, cauliflower, water, pork is 1:0.5:1:3:10 claim
Raw material is taken, respectively wax gourd 0.5kg, taro 0.25kg, cauliflower 0.5kg and water 1.5kg remove the peel wax gourd and taro, are cut into block
Shape, cauliflower is cut into packaged, addition water, is beaten, and 10min is then heated at 50 DEG C, and vegetable juice is obtained after cooling；
（3）Spice liquid is soaked：Continued to soak pork 5 days with spice liquid, take out pork, hung up, air-dried 8 days at room temperature；
Described spice liquid is prepared via a method which to obtain：The raw material of following weight portion is mixed：Chinese prickly ash 75g, it is anistree
34g, fennel fruit 25g, cassia bark 25g, Chinese cassia tree 34g, rhizoma zingiberis 64g, cloves 13g, nutmeg 18g, fructus amomi 15g, Bai Zhi 17g, water 5kg,
Then 8h is cooked by slow fire, cooled and filtered, the filtrate for obtaining is the spice liquid；
（4）Smoke：By step（3）In air-dry pork be hung in chimney kiln, smoked at 40-45 DEG C, first smoke 5 with cacumen biotae
My god, then smoke 12 days with pine, then, it is hung on and dries ventilation and dry in the air 45 days；
（5）Cook：By step（4）The pork for obtaining is cleaned up, and is cut into cube meat, standby；According to eggplant, balsam pear, water, meat matter
Amount is than being 4:1:10:8, weigh raw material, respectively eggplant 2.5kg, balsam pear 0.625kg, water 6.25kg, by eggplant peeling, balsam pear
Remove seed, is cut into bulk, adds in the water of 6.25kg, and 5h is decocted at 60 DEG C, filters, and filtrate is standby；The cube meat that will be cut into is added
In the filtrate for obtaining, 90min is cooked by slow fire, cube meat is taken out after cooling；
（6）Seasoning, packaging：Cube meat hand is torn into bar, flavouring is added：Chilli oil 200g, sesame oil 80g, scallion oil 100g, white sugar 50g,
Chickens' extract 20g, monosodium glutamate 20g, stir, sterilized, vacuum packaging, you can.
Embodiment 3
A kind of hand tears bacon, and its preparation method comprises the following steps：
（1）Pickle：5kg porks are taken, pork is cut into the strip of thick 6-7cm, weight 1-1.5kg, cleaned up, salt is uniformly applied
Smear in pork surface, be placed in closed container, pickle 2.5 days, stirred 1 time daily in curing process；
（2）Vegetable juice soaks：According to yellow wormwood artemisia：Water：The mass ratio 1 of pork：7：10 weigh yellow wormwood artemisia 0.5kg, water 3.5kg, by yellow wormwood artemisia
After cleaning up mashing, add in the water of 3.5kg, 25min is heated at 55 DEG C, yellow wormwood artemisia juice is obtained after cooling, by step（1）Salt down
The pork of system is soaked 1.5 days with yellow wormwood artemisia juice, then adds vegetable juice, continues to soak 10h, is taken out pork, is drained；Wherein, vegetable
Vegetable juice is prepared by the following method and obtains：Mass ratio according to wax gourd, taro, cauliflower, water, pork is 1:0.5:1:3:10
Raw material is weighed, wax gourd and taro are removed the peel, be cut into by respectively wax gourd 0.5kg, taro 0.25kg, cauliflower 0.5kg and water 1.5kg
Bulk, cauliflower is cut into packaged, addition water, is beaten, and 6min is then heated at 55 DEG C, and vegetable juice is obtained after cooling；
（3）Spice liquid is soaked：Continued to soak pork 4 days with spice liquid, take out pork, hung up, air-dried 7 days at room temperature；
Described spice liquid is prepared via a method which to obtain：The raw material of following weight portion is mixed：Chinese prickly ash 60g, it is anistree
30g, fennel fruit 22g, cassia bark 22g, Chinese cassia tree 30g, rhizoma zingiberis 59g, cloves 15g, nutmeg 21g, fructus amomi 20g, Bai Zhi 20g, water 6kg,
Then 7h is cooked by slow fire, cooled and filtered, the filtrate for obtaining is the spice liquid；
（4）Smoke：By step（3）In air-dry pork be hung in chimney kiln, smoked at 40-45 DEG C, first smoke 5 with cacumen biotae
My god, then smoke 12 days with pine, then, it is hung on and dries ventilation and dry in the air 42 days；
（5）Cook：By step（4）The pork for obtaining is cleaned up, and is cut into cube meat, standby；According to eggplant, balsam pear, water, meat matter
Amount is than being 4:1:10:8, weigh raw material, respectively eggplant 2.5kg, balsam pear 0.625kg, water 6.25kg, by eggplant peeling, balsam pear
Remove seed, is cut into bulk, adds in the water of 6.25kg, and 4.5h is decocted at 65 DEG C, filters, and filtrate is standby；The cube meat that will be cut into adds
Enter in the filtrate for obtaining, be cooked by slow fire 80min, cube meat is taken out after cooling；
（6）Seasoning, packaging：Cube meat hand is torn into bar, flavouring is added：Chilli oil 200g, sesame oil 80g, scallion oil 100g, white sugar 50g,
Chickens' extract 20g, monosodium glutamate 20g, stir, sterilized, vacuum packaging, you can.
Embodiment 4
A kind of hand tears bacon, and its preparation method comprises the following steps：
（1）Pickle：5kg pork lean meat is taken, the pork is cut into the strip of thick 6-7cm, weight 1-1.5kg, cleaned up, by salt
Uniform application is placed in closed container in pork surface, is pickled 2 days, is stirred 1 time daily in curing process；
（2）Vegetable juice soaks：According to yellow wormwood artemisia：Water：The mass ratio 1 of pork：7：10 weigh yellow wormwood artemisia 0.5kg, water 3.5kg, by yellow wormwood artemisia
After cleaning up mashing, add in the water of 3.5kg, 23min is heated at 58 DEG C, yellow wormwood artemisia juice is obtained after cooling, by step（1）Salt down
The pork of system is soaked 2 days with yellow wormwood artemisia juice, then adds vegetable juice, continues to soak 11h, is taken out pork, is drained；Wherein, vegetables
Juice is prepared by the following method and obtains：Mass ratio according to wax gourd, taro, cauliflower, water, pork is 1:0.5:1:3:10 claim
Raw material is taken, respectively wax gourd 0.5kg, taro 0.25kg, cauliflower 0.5kg and water 1.5kg remove the peel wax gourd and taro, are cut into block
Shape, cauliflower is cut into packaged, addition water, is beaten, and 8min is then heated at 58 DEG C, and vegetable juice is obtained after cooling；
（3）Spice liquid is soaked：Continued to soak pork 4 days with spice liquid, take out pork, hung up, air-dried 7 days at room temperature；
Described spice liquid is prepared via a method which to obtain：The raw material of following weight portion is mixed：Chinese prickly ash 65g, it is anistree
32g, fennel fruit 23g, cassia bark 20g, Chinese cassia tree 31g, rhizoma zingiberis 61g, cloves 16g, nutmeg 20g, fructus amomi 18g, Bai Zhi 22g, water 7kg,
Then 6.8h is cooked by slow fire, cooled and filtered, the filtrate for obtaining is the spice liquid；
（4）Smoke：By step（3）In air-dry pork be hung in chimney kiln, smoked at 40-45 DEG C, first smoke 5 with cacumen biotae
My god, then smoke 12 days with pine, then, it is hung on and dries ventilation and dry in the air 40 days；
（5）Cook：By step（4）The pork for obtaining is cleaned up, and is cut into cube meat, standby；According to eggplant, balsam pear, water, meat matter
Amount is than being 4:1:10:8, weigh raw material, respectively eggplant 2.5kg, balsam pear 0.625kg, water 6.25kg, by eggplant peeling, balsam pear
Remove seed, is cut into bulk, adds in the water of 6.25kg, and 4.8h is decocted at 68 DEG C, filters, and filtrate is standby；The cube meat that will be cut into adds
Enter in the filtrate for obtaining, be cooked by slow fire 75min, cube meat is taken out after cooling；
（6）Seasoning, packaging：Cube meat hand is torn into bar, flavouring is added：Chilli oil 200g, sesame oil 80g, scallion oil 100g, white sugar 50g,
Chickens' extract 20g, monosodium glutamate 20g, stir, sterilized, vacuum packaging, you can.
Comparative example 1
After pork is pickled, replace yellow wormwood artemisia juice and vegetable juice to be soaked with water, cleaned after smoking, then directly carried out with water
Cook, other are with embodiment 1.
Comparative example 2
Commercially available common bacon（Apart from 15 days dates of manufacture）.
1. the physical and chemical index detection of bacon
According to the regulation of GB2730-2005, the physical and chemical index to embodiment and the bacon of comparative example is detected, the results are shown in Table 1.
The physicochemical property of the bacon of table 1
As shown in Table 1, bacon prepared by the method that the present invention is provided, content of nitrite is low, in 0.98-1.23mg/kg, much
Less than state specified standards, other physical and chemical indexs also comply with the standard of country.And the method preparation of use comparative example 1 is cured
The bacon of meat, its content of nitrite and BaP content far above embodiment 1-4, content of nitrite is up to 38mg/kg.
In order to further verify the bacon change that property occurs after a period of time is deposited, each embodiment is prepared
After bacon is deposited 12 months, then the detection of physicochemical property is carried out, the results are shown in Table 2.
The physicochemical property of bacon of the table after 2 12 months
As shown in Table 2, embodiment of the present invention 1-4 prepare bacon, storage 12 months after, peroxide value, acid value, BaP and
Content of nitrite increases and few, bacon prepared by embodiment 1 after storage 12 months, content of nitrite only from
1.20mg/kg increases to 2.39mg/kg, after storage 12 months content of nitrite well below national standard, safety and Health,
It is small to harm.
2. organoleptic indicator's evaluation and test of bacon
Selecting integer scaling law using 9 carries out subjective appreciation to the bacon of embodiment and comparative example, and 10 points, 1-3 points are amounted to by part
For general, 4-6 points good, and 7-9 points is excellent, and 10 points is full marks, takes its average value, the results are shown in Table 3.
The organoleptic indicator of the bacon of table 3
Bacon instant prepared by embodiment 1-4, it is fast, bright in colour, it is in good taste in brownish red, it is neither too hard, nor too soft, with biography
The sootiness fragrance of system bacon.
In order to further verify the bacon change that property occurs after a period of time is deposited, each embodiment is prepared
After bacon is deposited 12 months, then the detection of physicochemical property is carried out, the results are shown in Table 4.
The organoleptic indicator of bacon of the table after 4 12 months
As shown in Table 4, the bacon that prepared by embodiment of the present invention 1-4, after storage 12 months, still with preferable color and luster and taste
Road, and table 2 draws, after storage 12 months, the peroxide value of bacon prepared by embodiment 1-4, acid value, BaP and nitrous acid
Salt content increases little, and content of nitrite is well below national standard, in the case of with preferable outward appearance and mouthfeel, its product
Matter is still higher, safety and Health, small to harm.
Claims (7)
1. a kind of hand tears the preparation method of bacon, comprises the steps of：
（1）Pickle：Pork is cut into the strip of thick 6-7cm, weight 1-1.5kg, is cleaned up, by salt uniform application in pork table
Face, is placed in closed container, pickles 2-3 days, is stirred 1 time daily in curing process；
（2）Vegetable juice soaks：The meat yellow wormwood artemisia juice that will be pickled soaks 1-2 days, then adds vegetable juice, continues to soak 8-12h,
Take out pork, drain；Wherein, vegetable juice is prepared by the following method and obtains：According to wax gourd, taro, cauliflower, water, pork
Mass ratio be 1:0.5:1:3:10 weigh raw material, and wax gourd and taro are removed the peel, and are cut into bulk, and cauliflower is cut into packaged, addition water,
Mashing, then heats 4-10min at 50-60 DEG C, and vegetable juice is obtained after cooling；
（3）Spice liquid is soaked：Continued to soak pork 3-5 days with spice liquid, take out meat, hung up, 6-8 is air-dried at room temperature
My god；
（4）Smoke：By step（3）In air-dry pork be hung in chimney kiln, smoked at 40-45 DEG C, first smoke 5 with cacumen biotae
My god, then smoke 12 days with pine, then, it is hung on and dries ventilation and dry in the air 40-45 days；
（5）Cook：By step（4）The pork for obtaining is cleaned up, and is cut into cube meat, standby；According to eggplant, balsam pear, water, meat matter
Amount is than being 4:1:10:8, raw material is weighed, by eggplant peeling, balsam pear remove seed, bulk is cut into, it is added to the water, decocted at 60-70 DEG C
4-5h, filtering, filtrate is standby；In the filtrate that cube meat addition is obtained, 60-90min is cooked by slow fire, cube meat is taken out after cooling；
（6）Seasoning, packaging：Cube meat hand is torn into bar, adds flavouring to stir, sterilized, vacuum packaging.
2. a kind of hand according to claim 1 tears the preparation method of bacon, it is characterised in that：Step（2）Described in yellow wormwood artemisia
Juice is prepared by the following method and obtains：According to yellow wormwood artemisia：Water：The mass ratio 1 of pork：7：10 weigh raw material, by the mashing of yellow wormwood artemisia
Afterwards, water is added, 20-30min is heated at 50-60 DEG C, yellow wormwood artemisia juice is obtained after cooling.
3. a kind of hand according to claim 1 tears the preparation method of bacon, it is characterised in that：Described spice liquid is logical
Cross what following method was prepared：Pork per 5kg, is mixed with the raw material of following weight portion：Chinese prickly ash 55-75g, anistree 27-
34g, fennel fruit 20-25g, cassia bark 18-25g, Chinese cassia tree 26-34g, rhizoma zingiberis 55-64g, cloves 13-18g, nutmeg 18-24g, fructus amomi
15-23g, Bai Zhi 17-24g, water 5-8kg, are then cooked by slow fire 6-8h, cooled and filtered, and it is pungent that the filtrate for obtaining is the perfume
Feed liquid.
4. a kind of hand according to claim 1 tears the preparation method of bacon, it is characterised in that：The flavouring be chilli oil,
Sesame oil, scallion oil, white sugar, chickens' extract, the mixture of monosodium glutamate.
5. a kind of hand according to claim 4 tears the preparation method of bacon, it is characterised in that：It is chilli oil, sesame oil, scallion oil, white
Sugar, chickens' extract, monosodium glutamate, the mass ratio of pork are 10：4：5：2.5：1：1：250.
6. a kind of hand according to claim 1 tears the preparation method of bacon, it is characterised in that：The pork is that pork is thin
Meat.
7. a kind of hand tears bacon, it is characterised in that：It is to be prepared using the preparation method described in claim any one of 1-6
's.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710076152.3A CN106819896A (en) | 2017-02-13 | 2017-02-13 | A kind of hand tears bacon and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710076152.3A CN106819896A (en) | 2017-02-13 | 2017-02-13 | A kind of hand tears bacon and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819896A true CN106819896A (en) | 2017-06-13 |
Family
ID=59128079
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710076152.3A Pending CN106819896A (en) | 2017-02-13 | 2017-02-13 | A kind of hand tears bacon and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106819896A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955670A (en) * | 2020-08-31 | 2020-11-20 | 王仁晖 | Preparation method of shredded preserved meat |
| CN115590155A (en) * | 2022-09-27 | 2023-01-13 | 荆楚理工学院（Cn） | A kind of preparation method of adding bacon without sodium nitrite |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522695A (en) * | 2015-01-30 | 2015-04-22 | 范润先 | Preparation method of bamboo-leaf preserved meat |
| CN105309928A (en) * | 2014-06-30 | 2016-02-10 | 王训勇 | Low-salt preserved meat production method without nitrite residue |
-
2017
- 2017-02-13 CN CN201710076152.3A patent/CN106819896A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309928A (en) * | 2014-06-30 | 2016-02-10 | 王训勇 | Low-salt preserved meat production method without nitrite residue |
| CN104522695A (en) * | 2015-01-30 | 2015-04-22 | 范润先 | Preparation method of bamboo-leaf preserved meat |
Non-Patent Citations (3)
| Title |
|---|
| 宁正祥等: "《一些果蔬对活性自由基和亚硝酸盐的消除作用》", 《食品与发酵工业》 * |
| 张名位等: "《华南主要蔬菜抗氧化作用研究》", 《华南师范大学学报(自然科学版)》 * |
| 王流国、王雪蒙: "《减少食品中亚硝酸盐危害的研究进展》", 《食品安全质量检测学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955670A (en) * | 2020-08-31 | 2020-11-20 | 王仁晖 | Preparation method of shredded preserved meat |
| CN115590155A (en) * | 2022-09-27 | 2023-01-13 | 荆楚理工学院（Cn） | A kind of preparation method of adding bacon without sodium nitrite |
| CN115590155B (en) * | 2022-09-27 | 2024-04-16 | 荆楚理工学院 | Manufacturing method of preserved meat without adding sodium nitrite |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103504323B (en) | The preparation method of spicy dried beef | |
| CN104432142B (en) | Preparation method of spicy beef jerky | |
| CN103610088A (en) | Preserved meat and pickling method thereof | |
| CN105767931A (en) | Preserved meat and pickling method thereof | |
| CN103271363B (en) | Processing technology of spicy roast beef | |
| CN103622054A (en) | Processing technology of preserved multi-flavored salt meat | |
| CN101011167A (en) | A kind of preparation method of garlic, fermented soya bean and canned fish | |
| CN104413375A (en) | Preparation method of a brine for spiced food | |
| CN105309928A (en) | Low-salt preserved meat production method without nitrite residue | |
| CN104705676A (en) | Preparation method of fragrant spiced beef | |
| CN104172219A (en) | Production process for preserved meat | |
| KR101816822B1 (en) | Method for producing galbi tang using fish sauce | |
| CN106509032A (en) | Spicy strip and preparation method thereof | |
| CN104305146A (en) | Nutritional beef and lentinula edodes soybean-wheat sauce and processing technology thereof | |
| KR101068882B1 (en) | Manufacturing method of purple sweet potato kimchi | |
| CN108095017B (en) | A compound multi-purpose pickled salt seasoning bag and its preparation method and application | |
| CN110892981A (en) | Seafood-flavor seasoning sauce and preparation method thereof | |
| CN106819896A (en) | A kind of hand tears bacon and preparation method thereof | |
| CN107980917B (en) | Production process of leisure dried bean curd | |
| CN113040341B (en) | Method for processing marinated meat | |
| KR101001225B1 (en) | How to prepare pickled soy sauce | |
| CN1159895A (en) | Method for preparing preserved fish | |
| CN112089033A (en) | Velvet antler mushroom sauce and preparation method thereof | |
| KR100580761B1 (en) | Chinese cabbage kimchi containing beef bone broth | |
| CN109393402A (en) | A kind of fresh and crisp strong no added hot pickled mustard tuber and preparation method thereof of mouthfeel |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170613 |
|
| RJ01 | Rejection of invention patent application after publication |