CN101869305A - Method for processing and making flexible-packaging vacuum smoke meat - Google Patents
Method for processing and making flexible-packaging vacuum smoke meat Download PDFInfo
- Publication number
- CN101869305A CN101869305A CN201010182589A CN201010182589A CN101869305A CN 101869305 A CN101869305 A CN 101869305A CN 201010182589 A CN201010182589 A CN 201010182589A CN 201010182589 A CN201010182589 A CN 201010182589A CN 101869305 A CN101869305 A CN 101869305A
- Authority
- CN
- China
- Prior art keywords
- gram
- meat
- stifling
- cube meat
- water
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for processing and making flexible-packaging vacuum smoke meat, which comprises the following steps: cutting pork into loafs, processing raw materials, curing, cooking, smoking, vacuum packaging, high-temperature sterilizing, cooling, checking and finally warehousing. The curing process comprises the following steps: preparing curing liquid; adding raw material meat loafs; placing into a refrigerator to refrigerate for 1-2 hours; and taking out and then placing in normal temperature for 4-8 hours. The smoking process comprises the following steps: adding a proper amount of fumigation water in an iron pan, placing the cured meat blocks on a cage drawer, and then placing in the iron pan and covering the iron pan by a pan cover; heating for 15-20 minutes, continuously heating after drying up the fumigation water, and then fumigating the meat blocks by the generated fume for 40-60 minutes; and finally opening the cover, taking out the smoke meat and then drying into normal temperature. The smoke meat prepared by the method of the invention is different from the traditional smoke meat, has obvious tea fragrance and nutrient and forms specific food style.
Description
Technical field
The present invention relates to a kind of production method of meat product, specifically a kind of processing and fabricating method of flexible-packaging vacuum smoke meat.
Background technology
Bacon is that people like the happy a kind of cooked meat product seen of food.The processing and fabricating method of traditional workshop-based bacon is that pork is cut apart, again through raw material handle, pickle, boiling and smoke after make.Be to improve the preservation time of meat products, now a lot of cooked meat products have also taked vacuum-packed mode to carry out sale of finished goods, to satisfy the actual needs that the consumer is easy to preservation or is convenient to go out and carries etc.But the taste of traditional bacon is more single, can't satisfy the eating requirements of popular seeking new thoughts.
Summary of the invention
Purpose of the present invention just provides a kind of processing and fabricating method of flexible-packaging vacuum smoke meat, to increase the kind characteristic of bacon goods, satisfies popular consumption demand.
The present invention is achieved in that a kind of processing and fabricating method of flexible-packaging vacuum smoke meat, and pork is divided into piece, handles, pickles, boiling, smokes, vacuum packaging, high temperature sterilization, cooling, checks warehouse-in through raw material; Wherein,
Described curing process is, press in the per kilogram water proportional arrangement liquid that adds anistree 1-3 gram, Chinese prickly ash 0.5-2 gram, galangal 0.5-3 gram, cassia bark 1-3 gram, dried orange peel 1-3 gram, Ligusticum wallichii 0.1-2 gram, ginger 5-15 gram, root of Dahurain angelica 1-4 gram, spiceleaf 3-6 gram, prepare the back with very hot oven boil cooling again pickling liquid; The raw material cube meat of handling well is joined in the pickling liquid, put into refrigerator refrigeration 1-2 hour, refrigerated storage temperature is adjusted at 0 °--and 3 ℃; Placed at normal temperatures 4-8 hour after the taking-up, the cube meat that will pickle is pulled out then again;
The described process of smoking is that an amount of stifling water of adding in iron pan, described stifling water are to form by the proportional arrangement that adds 30-50 gram Chinese prickly ash and 100-200 gram tealeaves in the per kilogram water; The cube meat of pickling is placed on the food steamer, goes into pot and add a cover; Earlier to iron pan heating 15-20 minute, treat that stifling water in the iron pan dryouies after, continue heating again, make residue in the stifling water living cigarette that is heated, utilize the flue gas that generates that the cube meat on the food steamer is fumigated; After stifling 40-60 minute of the flue gas, the taking-up bacon of uncapping dries in the air to normal temperature.
The present invention also can realize like this: on the basis of above-mentioned processing and fabricating method, cube meat by flue gas after stifling takes out and hangs on the smoked dish, after treating that the cube meat temperature drops to normal temperature, spread soft white sugar, send in the fumigator stifling 4-5 minute again and take out and get final product on the cube meat surface.
The used tealeaves of the present invention can be green tea, green tea and/or jasmine tea.
The outstanding feature of preparation method of the present invention is in curing process and the innovation of smoking in the process.At first, in curing process, the raw material cube meat is through after the immersion of pickling liquid of the present invention, can produce a kind of peculiar fragrance of different and other bacon, can form a kind of new style food.Secondly, the curing process that the first refrigeration formula in the curing process is soaked can have the effect of in advance compacting to the tissue fibers of cube meat.Show through edible contrast, so not only increased the soft degree of bacon inlet, but also crisp mouthful of property of bacon increased, edible mouthfeel and characteristic obviously are different from traditional bacon product.Once more, in the process of smoking, found out the stifling mode of a cover tea flavor, by this stifling mode, both can make products made thereby have obvious tea fragrance, increase nutrition, also make the coloring degree on bacon surface desalinate to some extent simultaneously, so just can satisfy the consumption demand that the part consumer is sick of heavy look; And, then can fire-cure and realize by the secondary of fumigator for the consumption demand of traditional bacon colourity of other masses.So just increase the category of bacon product, expanded the market demand.
The specific embodiment
The processing technology thereof flow process of flexible-packaging vacuum smoke meat of the present invention is, pork is divided into piece, handles, pickles, boiling, smokes, vacuum packaging, high-temperature sterilization, cooling, checks warehouse-in through raw material.Concrete grammar is as follows:
One, segmental pork: with selected fresh pork or separate frozen meat and be divided into the raw material cube meat, as the side's of being divided into meat, pork leg, smart tendon flower, ear, pigtail and pig's feet etc.
Two, raw material is handled: with raw material cube meat rejecting foreign material such as muscle tendon, block fat, broken bone and sarolemma wherein, drop is watery blood to the greatest extent, and rinsing is clean.
Three, pickle:
1, configuration pickling liquid, concrete grammar is to carry out the liquid configuration in the ratio that adds anistree 1-3 gram, Chinese prickly ash 0.5-2 gram, galangal 0.5-3 gram, cassia bark 1-3 gram, dried orange peel 1-3 gram, Ligusticum wallichii 0.1-2 gram, ginger 5-15 gram, root of Dahurain angelica 1-4 gram and spiceleaf 3-6 gram in the per kilogram water, boil with very hot oven with steam-jacked kettle again, be cooled to then behind the normal temperature pickling liquid;
2, the raw material cube meat of handling well is joined in the pickling liquid, put into refrigerator, refrigerated storage temperature is adjusted to 0 °--and 3 ℃, refrigerate after 1-2 hour and take out, placed at normal temperatures again 4-8 hour, the cube meat that will pickle is pulled out and is got final product at last.
Four, boiling: boiling process is to carry out in the usual way substantially.
The cube meat of pickling is put into steam-jacked kettle, in the soup of in pot, cooking meat, according to the amount of cooking meat and amount of water, add an amount of batchings such as salt, soy sauce, sugar, monosodium glutamate, cooking wine, anise, cassia bark, ginger and shallot, the temperature of boiling is 98-100 ℃, boiling 30-50 minute, open pot cover then, add supplementing water, replenish an amount of ginger, cassia bark and shallot etc. simultaneously again, add a cover stewing boiling 50-60 minute, at last that boiling is good cube meat is pulled out to dry in the air to normal temperature and is got final product.
Five, smoke: be divided into light goods and smoke and weigh colour product and smoke.
1, light goods are smoked: add an amount of stifling water in iron pan, described stifling water is to form by the proportional arrangement that adds 30-50 gram Chinese prickly ash and 100-200 gram tealeaves in the per kilogram water; The cube meat of pickling is placed on the food steamer, puts into iron pan, add a cover and cover completely; Earlier iron pan was used combustion gas or coal-fired heating 15-20 minute, treat that stifling water in the iron pan dryouies after, continue heating again, make residue in the stifling water living cigarette that is heated, utilize the flue gas that generates that the cube meat on the food steamer is fumigated; After stifling 40-60 minute of the flue gas, the taking-up bacon of uncapping dries in the air to normal temperature.
2, heavy colour product is smoked: will be above-mentioned cube meat after stifling takes out and hangs on smoked the coiling by flue gas, after treating that the cube meat temperature drops to normal temperature, spread soft white sugar (per 4 kilograms of cube meat restrain soft white sugar with 100-120) on the cube meat surface, send in the fumigator again and fumigated 4-5 minute, taking out dries in the air send next procedure to normal temperature.
Six, vacuum packaging:, vacuumize back sealing machine envelope with the packaging bag of packing into of cured bacon.
Seven, high-temperature sterilization: operation in the usual way.
Eight, cooling: the packing bacon behind the high-temperature sterilization is cooled to normal temperature rapidly or below the normal temperature.
Nine, check, warehouse-in: the bacon packaging bag that test package is good, certified products are beaten sign indicating number in packaging bag, register at last, put in storage.
Claims (3)
1. the processing and fabricating method of a flexible-packaging vacuum smoke meat, pork is divided into piece, handles, pickles, boiling, smokes, vacuum packaging, high temperature sterilization, cooling, checks warehouse-in through raw material; It is characterized in that,
Described curing process is, press in the per kilogram water proportional arrangement liquid that adds anistree 1-3 gram, Chinese prickly ash 0.5-2 gram, galangal 0.5-3 gram, cassia bark 1-3 gram, dried orange peel 1-3 gram, Ligusticum wallichii 0.1-2 gram, ginger 5-15 gram, root of Dahurain angelica 1-4 gram, spiceleaf 3-6 gram, prepare the back with very hot oven boil cooling again pickling liquid; The raw material cube meat of handling well is joined in the pickling liquid, put into refrigerator refrigeration 1-2 hour, refrigerated storage temperature is adjusted at 0 °--and 3 ℃; Placed at normal temperatures 4-8 hour after the taking-up, the cube meat that will pickle is pulled out then again;
The described process of smoking is that an amount of stifling water of adding in iron pan, described stifling water are to form by the proportional arrangement that adds 30-50 gram Chinese prickly ash and 100-200 gram tealeaves in the per kilogram water; The cube meat of pickling is placed on the food steamer, goes into pot and add a cover; Earlier to iron pan heating 15-20 minute, treat that stifling water in the iron pan dryouies after, continue heating again, make residue in the stifling water living cigarette that is heated, utilize the flue gas that generates that the cube meat on the food steamer is fumigated; After stifling 40-60 minute of the flue gas, the taking-up bacon of uncapping dries in the air to normal temperature.
2. the processing and fabricating method of flexible-packaging vacuum smoke meat according to claim 1, it is characterized in that, cube meat by flue gas after stifling takes out and hangs on the smoked dish, after treating that the cube meat temperature drops to normal temperature, spread soft white sugar on the cube meat surface, send into again in the fumigator and fumigated 4-5 minute, dry in the air to normal temperature after the taking-up.
3. the processing and fabricating method of flexible-packaging vacuum smoke meat according to claim 1 and 2 is characterized in that, used tealeaves is green tea, green tea and/or jasmine tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101825893A CN101869305B (en) | 2010-05-26 | 2010-05-26 | Method for processing and making flexible-packaging vacuum smoke meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101825893A CN101869305B (en) | 2010-05-26 | 2010-05-26 | Method for processing and making flexible-packaging vacuum smoke meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101869305A true CN101869305A (en) | 2010-10-27 |
| CN101869305B CN101869305B (en) | 2012-04-11 |
Family
ID=42994534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101825893A Expired - Fee Related CN101869305B (en) | 2010-05-26 | 2010-05-26 | Method for processing and making flexible-packaging vacuum smoke meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101869305B (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266070A (en) * | 2011-07-12 | 2011-12-07 | 重庆智延科技发展有限公司 | Low nitrite preserved pork and preparation method thereof |
| CN104872692A (en) * | 2015-04-24 | 2015-09-02 | 安徽卫食园肉类食品有限公司 | Preparation method of smoked and preserved meat |
| CN106235043A (en) * | 2016-08-29 | 2016-12-21 | 黎志春 | A kind of manufacture method of pork braised in brown sauce |
| CN106235044A (en) * | 2016-08-29 | 2016-12-21 | 黎志春 | A kind of manufacture method of ripening bacon |
| CN106261918A (en) * | 2016-08-29 | 2017-01-04 | 黎志春 | A kind of manufacture method of canned pork |
| CN106333269A (en) * | 2016-08-29 | 2017-01-18 | 黎志春 | Preparation method of pineapple smoked sausage |
| CN106387682A (en) * | 2016-08-29 | 2017-02-15 | 黎志春 | Manufacturing method of dried meat floss |
| CN106387681A (en) * | 2016-08-29 | 2017-02-15 | 黎志春 | Manufacture method of dried pork |
| CN106819937A (en) * | 2016-12-20 | 2017-06-13 | 彭德 | A kind of preparation method of bacon |
| CN113180196A (en) * | 2021-05-28 | 2021-07-30 | 成都大学 | Instant meat product with hot pot flavor and processing method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1074099A (en) * | 1992-01-10 | 1993-07-14 | 关文达 | The fumigating method of Hypophthalmichthys molitrix |
| CN1182552A (en) * | 1996-11-19 | 1998-05-27 | 四平市李连贵风味大酒楼 | Local flavour smoked meat and making method thereof |
| CN1723805A (en) * | 2004-07-21 | 2006-01-25 | 周斌 | Formula and method for making instant cured and delicious meat or poultry |
| CN101380116A (en) * | 2008-09-29 | 2009-03-11 | 符碧中 | Processing method of edible bacon |
| CN101502329A (en) * | 2009-03-13 | 2009-08-12 | 冯廷萃 | Low-temperature salting and multi-layer continuous fume smoking method for cured meat |
| CN101816434A (en) * | 2010-04-30 | 2010-09-01 | 巫溪县红池腊鲜食品有限公司 | Pickling method of preserved meat |
-
2010
- 2010-05-26 CN CN2010101825893A patent/CN101869305B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1074099A (en) * | 1992-01-10 | 1993-07-14 | 关文达 | The fumigating method of Hypophthalmichthys molitrix |
| CN1182552A (en) * | 1996-11-19 | 1998-05-27 | 四平市李连贵风味大酒楼 | Local flavour smoked meat and making method thereof |
| CN1723805A (en) * | 2004-07-21 | 2006-01-25 | 周斌 | Formula and method for making instant cured and delicious meat or poultry |
| CN101380116A (en) * | 2008-09-29 | 2009-03-11 | 符碧中 | Processing method of edible bacon |
| CN101502329A (en) * | 2009-03-13 | 2009-08-12 | 冯廷萃 | Low-temperature salting and multi-layer continuous fume smoking method for cured meat |
| CN101816434A (en) * | 2010-04-30 | 2010-09-01 | 巫溪县红池腊鲜食品有限公司 | Pickling method of preserved meat |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266070A (en) * | 2011-07-12 | 2011-12-07 | 重庆智延科技发展有限公司 | Low nitrite preserved pork and preparation method thereof |
| CN102266070B (en) * | 2011-07-12 | 2013-01-02 | 重庆智延科技发展有限公司 | Low nitrite preserved pork and preparation method thereof |
| CN104872692A (en) * | 2015-04-24 | 2015-09-02 | 安徽卫食园肉类食品有限公司 | Preparation method of smoked and preserved meat |
| CN106235043A (en) * | 2016-08-29 | 2016-12-21 | 黎志春 | A kind of manufacture method of pork braised in brown sauce |
| CN106235044A (en) * | 2016-08-29 | 2016-12-21 | 黎志春 | A kind of manufacture method of ripening bacon |
| CN106261918A (en) * | 2016-08-29 | 2017-01-04 | 黎志春 | A kind of manufacture method of canned pork |
| CN106333269A (en) * | 2016-08-29 | 2017-01-18 | 黎志春 | Preparation method of pineapple smoked sausage |
| CN106387682A (en) * | 2016-08-29 | 2017-02-15 | 黎志春 | Manufacturing method of dried meat floss |
| CN106387681A (en) * | 2016-08-29 | 2017-02-15 | 黎志春 | Manufacture method of dried pork |
| CN106819937A (en) * | 2016-12-20 | 2017-06-13 | 彭德 | A kind of preparation method of bacon |
| CN113180196A (en) * | 2021-05-28 | 2021-07-30 | 成都大学 | Instant meat product with hot pot flavor and processing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101869305B (en) | 2012-04-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101869305A (en) | Method for processing and making flexible-packaging vacuum smoke meat | |
| CN102366120B (en) | Spicy gizzard processing technology | |
| CN103610088A (en) | Preserved meat and pickling method thereof | |
| CN103689661B (en) | Instant double-pepper fish head and production method thereof | |
| CN101849662A (en) | Preparation method of instant bean sprout with pickled pepper | |
| CN102960585A (en) | Preparing method of microwave traditional Chinese rice-pudding | |
| CN102366118A (en) | Processing technology of spiced chicken hearts and spiced chicken gizzards | |
| CN102366117A (en) | Processing technology of spicy chicken | |
| CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
| CN107736572A (en) | The preparation method of manual sauced meat | |
| CN101530211A (en) | Method for making quick frozen divided chicken baked foods packaged by vanilla binding paper bags | |
| KR20170070366A (en) | Natural curing solution, and method for processing raw meats using same | |
| CN100462018C (en) | Air-drying meat food and is production method | |
| CN105685841A (en) | Fruit and vegetable sausages with original fruit and vegetable flavors and preparation method thereof | |
| CN104382074A (en) | Modern production and preservation technology for keeping conventional sauce and bittern flavor of stewed ducks in soy sauce | |
| CN104905294A (en) | Pickled chilli chicken giblets with Tujia flavor | |
| CN108740808A (en) | A kind of formula and production method of the instant pig tongue product of leisure | |
| CN109198478A (en) | Red oil takes off the preparation method of bone chicken claw | |
| CN107410923A (en) | A kind of processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish | |
| CN106509701A (en) | Making method of flavored schizothorax prenanti blocks | |
| CN106261967A (en) | A kind of processing method of quick-frozen braised the Yellow River Cyprinus carpio | |
| CN102429243A (en) | Process for processing bonbon chicken | |
| CN1631174A (en) | Flapjack and its making method | |
| CN103653041A (en) | Preparation method of dried ecological turtles | |
| CN108936504A (en) | A kind of preparation method of chafing dish bone soup |
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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120411 Termination date: 20180526 |