CN102038203A - Red bacon and preparation method thereof - Google Patents
Red bacon and preparation method thereof Download PDFInfo
- Publication number
- CN102038203A CN102038203A CN2010106098344A CN201010609834A CN102038203A CN 102038203 A CN102038203 A CN 102038203A CN 2010106098344 A CN2010106098344 A CN 2010106098344A CN 201010609834 A CN201010609834 A CN 201010609834A CN 102038203 A CN102038203 A CN 102038203A
- Authority
- CN
- China
- Prior art keywords
- red
- baconic
- parts
- preparation
- temperature
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses red bacon, which is prepared from the following raw materials: 60 to 100 parts of griskin, 20 to 60 parts of ice water, 1 to 3 parts of salt, 1 to 3 parts of white sugar, 0.1 to 1 part of aginomoto, 0.1 to 0.5 part of composite phosphate, 0.1 to 1.0 part of glucose, 0.1 to 1.0 part of carrageenan, 1 to 5 parts of protein isolate, 1 to 5 parts of potato starch, 0.1 to 1.0 part of pork flavor powder, 0.1 to 1.0 part of braised pork essence, 0.001 to 0.01 part of monascus red, 0.00001 to 0.0001 part of allura red and 0.01 to 0.1 part of sodium nitrite. By the regulation of the raw materials and rolling, salting, cooking, cooling and sterilizing processes for the griskin, the prepared red griskin has good color, aroma and taste, can keep the original juice and important nutrients of pork, is convenient and quick to eat and is suitable for industrial production.
Description
Technical field:
The present invention relates to a kind of meat products and preparation method thereof, especially a kind of red Baconic and preparation method thereof.
Background technology:
Red Baconic more and more receives an acclaim with its Fresh ﹠ Tender in Texture, tasty and ruddy outward appearance as a kind of meat products of top grade, presents quick growth trend in the meat consumption of China.Along with the raising of living standards of the people and the quickening of rhythm of life, especially the Nian Qing consumer group more and more tends to quick and convenient and special taste for diet simultaneously, and red Baconic is exactly wherein a kind of meat products that makes things convenient for.
Summary of the invention
The objective of the invention is with the griskin is that primary raw material is produced unique flavor, eaten the red tenterloin convenient, nutritious, that outward appearance is beautiful.
The present invention also aims to provide the preparation method of above-mentioned red tenterloin.
Technical scheme of the present invention is: a kind of red Baconic is characterized in that: be made up of 60～100 parts of griskins and auxiliary material; Auxiliary material is formulated by 1～3 part of salt, 1～3 part of white sugar, 0.1～1 part of monosodium glutamate, 0.1～0.5 part of composite phosphate, 0.1～1.0 part of glucose, 0.1～1.0 part of carragheen, 1～5 part of protein isolate, 1～5 part of farina, 0.1～1.0 part in the smart powder of pork, 0.1～1.0 part in pork braised in brown sauce essence, 0.001～0.01 part of Monascus color, red 0.00001～0.0001 part of temptation, 0.01～0.1 part of natrium nitrosum and 20～60 parts of frozen water.
Above-mentioned red Baconic's preparation method, finish according to the following step:
1. pig tenterloin is carried out preliminary treatment;
2. batching injection: grind through colloid mill after the auxiliary material liquid for preparing and frozen water stirred, the temperature after requiring auxiliary material liquid to grind is between 2～6 ℃; Mix up pressure with injector raw meat is injected, the meat temperature after requiring to inject remains on 0～8 ℃;
3. raw meat and auxiliary material liquid are put and carry out the vacuum tumbling in the tumbler and pickle, tumbling 10～20 hours is pickled back meat temperature and is remained on 0～8 ℃;
4. hang: the pig tenterloin that tumbling is pickled is cut apart, adopted cotton rope that the perforation of one end is hung then;
5. the pig tenterloin after will hanging carries out boiling, heat radiation, stripping and slicing and sterilization successively.
Injection rate when above-mentioned pig tenterloin is injected is 20～50%.
The condition of above-mentioned vacuum tumbling is: vacuum is less than-0.08Mpa, and work 15min stops 15min.
The step and the condition of the boiling of above-mentioned pig tenterloin are:
1. the first step, baking temperature remains on 60～70 ℃, and the time is controlled at 20～40min;
2. in second step, the water in the jacketed pan is heated to 80～90 ℃, adds Monascus color and lure red;
3. in the 3rd step, raw meat is put into jacketed pan boiling 40～60min;
4. in the 4th step, baking temperature remains on 60～70 ℃, and the time is controlled at 10～30min.
The condition of above-mentioned heat radiation is: require between heat radiation temperature≤15 ℃; Product dispels the heat to central temperature≤15 ℃.
The condition of above-mentioned sterilization is: sterilization temperature is 80～90 ℃, and sterilizing time is 20～40min, and cooling 40min.
Adjustment and the tumbling of pig tenterloin of the present invention by batching, pickle, boiling, heat radiation and process for sterilizing, the red tenterloin of making looks good, smell good and taste good, simultaneously can keep original juice of pork and important nutrition, and edible convenient, be fit to suitability for industrialized production.
The specific embodiment:
Further specify below by the example case.
A kind of red Baconic's composition of raw materials is: 100 parts of griskins, 40 parts of frozen water, 2 parts of salt, 2 parts of white sugar, 0.5 part of monosodium glutamate, 0.25 part of composite phosphate, 1.0 parts of glucose, 1.0 parts of carragheens, 3 parts of protein isolates, 3 parts of farinas, 0.5 part in the smart powder of pork, 0.5 part in pork braised in brown sauce essence, 0.006 part of Monascus color, red 0.00006 part of temptation, 0.05 part of natrium nitrosum.
Its preparation method is:
1, preliminary treatment:
All raw materials are all used griskin, basic reject thicker manadesma in fat and the tissue, no extravasated blood, hinder impurity such as meat, hair.
2, batching injection:
Auxiliary material and frozen water are stirred, can replace water, grind through colloid mill after the feed liquid preparation is finished, require temperature after the auxiliary material water mill system at 2～6 ℃ with the part trash ice.Mix up pressure with injector and inject, injection rate is 20～50%, and the meat temperature after the injection remains on 0～8 ℃.
3, tumbling is pickled:
Pig tenterloin and auxiliary material water put carry out the vacuum tumbling in the tumbler and pickle, vacuum is less than-0.08Mpa, tumbling total time 10～20h, and work 15min stops 15min.Pickle back meat temperature and remain on 0～8 ℃.
4, hang:
The tumbling pickled raw meat is divided into suitable size, adopts cotton rope that the perforation of one end is hung then, every bar allows 7 to 10.
5, boiling step and condition are as follows:
1. the first step, baking temperature remains on 60～70 ℃, and the time is controlled at 20～40min;
2. in second step, the water in the jacketed pan is heated to 80～90 ℃, adds a certain amount of Monascus color and temptation is red, so that can catch more tempting redness during the raw meat poach, red tenterloin promptly derives from this pigment;
3. in the 3rd step, raw meat is put into jacketed pan boiling 40～60min, every certain interval of time stirs once the lean pork taken under the spinal column of a hog in the jacketed pan.
4. in the 4th step, baking temperature remains on 60～70 ℃, and the time is controlled at 10～30min.
6, heat radiation:
Product after coming out of the stove in time goes between heat radiation to dispel the heat, and requires between heat radiation temperature≤15 ℃; Product dispels the heat and can carry out next step operation to central temperature≤15 ℃.
7, the stripping and slicing terms of packing is as follows:
1. carry out stripping and slicing packing meeting the requirements of central temperature the product up to standard or resting period.
2. when stripping and slicing, will operate the platen sterilization after, product is placed on stripping and slicing on the operating desk, every heavily about 280g.Packing is every bag of net content 280-287g quantitatively.
3. after stripping and slicing, adopt the continuous packing machine packing, select the mould of (110～120) mm* (200～250) mm for use, and put attractive in appearancely, require sealing formation, vacuum is taken out to the greatest extent, does not have false envelope phenomenon.
8, sterilization:
The sterilization in time of product after the packing, requiring sterilization temperature is 80～90 ℃, sterilizing time is 20～40min, and cooling 40min.
9, decals warehouse-in.
Claims (7)
1. a red Baconic is characterized in that: be made up of 60～100 parts of griskins and auxiliary material; Auxiliary material is formulated by 1～3 part of salt, 1～3 part of white sugar, 0.1～1 part of monosodium glutamate, 0.1～0.5 part of composite phosphate, 0.1～1.0 part of glucose, 0.1～1.0 part of carragheen, 1～5 part of protein isolate, 1～5 part of farina, 0.1～1.0 part in the smart powder of pork, 0.1～1.0 part in pork braised in brown sauce essence, 0.001～0.01 part of Monascus color, red 0.00001～0.0001 part of temptation, 0.01～0.1 part of natrium nitrosum and 20～60 parts of frozen water.
2. a red Baconic according to claim 1 preparation method is characterized in that: finish according to the following step:
1. pig tenterloin is carried out preliminary treatment;
2. batching injection: grind through colloid mill after the auxiliary material liquid for preparing and frozen water stirred, the temperature after requiring auxiliary material liquid to grind is between 2～6 ℃; Mix up pressure with injector raw meat is injected, the meat temperature after requiring to inject remains on 0～8 ℃;
3. raw meat and auxiliary material liquid are put and carry out the vacuum tumbling in the tumbler and pickle, tumbling 10～20 hours is pickled back meat temperature and is remained on 0～8 ℃;
4. hang: the pig tenterloin that tumbling is pickled is cut apart, adopted cotton rope that the perforation of one end is hung then;
5. the pig tenterloin after will hanging carries out boiling, heat radiation, stripping and slicing and sterilization successively.
3. red Baconic's according to claim 2 preparation method is characterized in that: the injection rate during above-mentioned pig tenterloin injection is 20～50%.
4. red Baconic's according to claim 2 preparation method, it is characterized in that: the condition of above-mentioned vacuum tumbling is: vacuum is less than-0.08Mpa, tumbling total time 10～20h, work 15min stops 15min.
5. red Baconic's according to claim 2 preparation method, it is characterized in that: the step and the condition of the boiling of above-mentioned pig tenterloin are:
1. the first step, baking temperature remains on 60～70 ℃, and the time is controlled at 20～40min;
2. in second step, the water in the jacketed pan is heated to 80～90 ℃, adds Monascus color and lure red;
3. in the 3rd step, raw meat is put into jacketed pan boiling 40～60min;
4. in the 4th step, baking temperature remains on 60～70 ℃, and the time is controlled at 10～30min.
6. red Baconic's according to claim 2 preparation method, it is characterized in that: the condition of above-mentioned heat radiation is: require between heat radiation temperature≤15 ℃; Product dispels the heat to central temperature≤15 ℃.
7. red Baconic's according to claim 2 preparation method, it is characterized in that: the condition of above-mentioned sterilization is: sterilization temperature is 80～90 ℃, sterilizing time is 20～40min, and cooling 40min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010106098344A CN102038203A (en) | 2010-12-29 | 2010-12-29 | Red bacon and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010106098344A CN102038203A (en) | 2010-12-29 | 2010-12-29 | Red bacon and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102038203A true CN102038203A (en) | 2011-05-04 |
Family
ID=43905021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010106098344A Pending CN102038203A (en) | 2010-12-29 | 2010-12-29 | Red bacon and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102038203A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370188A (en) * | 2011-10-31 | 2012-03-14 | 天津宝迪农业科技股份有限公司 | Production method of western-style pork bacon |
| CN103190642A (en) * | 2013-04-10 | 2013-07-10 | 天津春宇食品配料有限公司 | All-natural meaty western-style ham and preparation method thereof |
| CN105105152A (en) * | 2015-08-19 | 2015-12-02 | 芜湖市禾森食品有限公司 | Snowflake pork fillet |
| CN106819894A (en) * | 2017-01-24 | 2017-06-13 | 河南尚品食品有限公司 | A kind of Baconic and preparation method thereof |
| CN108283281A (en) * | 2018-02-05 | 2018-07-17 | 安徽鑫松亚食品有限公司 | A kind of Baconic and preparation method thereof |
| CN109007628A (en) * | 2017-06-09 | 2018-12-18 | 江苏雨润肉食品有限公司 | A kind of Western-style Baconic of industrialization |
| CN111903929A (en) * | 2020-08-21 | 2020-11-10 | 洛阳正大食品有限公司 | Processing method of fen-flavor braised pork |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427812A (en) * | 2008-10-24 | 2009-05-13 | 南京农业大学 | Chinese style root bloating air-dry mature process |
| CN101766311A (en) * | 2008-12-31 | 2010-07-07 | 青岛波尼亚食品有限公司 | Duck bacon and preparation method thereof |
-
2010
- 2010-12-29 CN CN2010106098344A patent/CN102038203A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427812A (en) * | 2008-10-24 | 2009-05-13 | 南京农业大学 | Chinese style root bloating air-dry mature process |
| CN101766311A (en) * | 2008-12-31 | 2010-07-07 | 青岛波尼亚食品有限公司 | Duck bacon and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 《中国食品报》 20091020 无 哈红肠的制作工艺与配方 , * |
| 《中外食品》 20051231 张勇 烟薰培根的生产 , 第08期 * |
| 《肉类工业》 20091231 郭月红等 牛肉培根加工工艺 , 第08期 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370188A (en) * | 2011-10-31 | 2012-03-14 | 天津宝迪农业科技股份有限公司 | Production method of western-style pork bacon |
| CN103190642A (en) * | 2013-04-10 | 2013-07-10 | 天津春宇食品配料有限公司 | All-natural meaty western-style ham and preparation method thereof |
| CN105105152A (en) * | 2015-08-19 | 2015-12-02 | 芜湖市禾森食品有限公司 | Snowflake pork fillet |
| CN106819894A (en) * | 2017-01-24 | 2017-06-13 | 河南尚品食品有限公司 | A kind of Baconic and preparation method thereof |
| CN109007628A (en) * | 2017-06-09 | 2018-12-18 | 江苏雨润肉食品有限公司 | A kind of Western-style Baconic of industrialization |
| CN108283281A (en) * | 2018-02-05 | 2018-07-17 | 安徽鑫松亚食品有限公司 | A kind of Baconic and preparation method thereof |
| CN111903929A (en) * | 2020-08-21 | 2020-11-10 | 洛阳正大食品有限公司 | Processing method of fen-flavor braised pork |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103238863B (en) | Preparing technology of cantonese dried beef | |
| CN101406296B (en) | Green composite additive agent for sauced beef | |
| CN102038203A (en) | Red bacon and preparation method thereof | |
| CN102038208A (en) | Bologna sausage and preparation method thereof | |
| CN103238853A (en) | Production method of fermented beef jerky | |
| CN101248884A (en) | Technological process for preparing fermentation dehydrated beef using composite leaven | |
| CN102793208A (en) | High-crispness Taiwanese style roasted sausage and preparation method thereof | |
| CN101411503A (en) | Fermented pork ham | |
| CN102334692A (en) | Roasted pork and production method thereof | |
| CN102273649A (en) | Flavored high-calcium sausage and preparation method thereof | |
| CN103251064A (en) | Processing technology of pungent and spicy dried beef | |
| CN102266078A (en) | Bone soup fresh ham and preparation method thereof | |
| CN102835675A (en) | Processing method for roast chicken | |
| CN102334700A (en) | Sliced smoked ham and preparation method thereof | |
| CN101099575B (en) | Fermented horse meat product and preparation method thereof | |
| CN107410929A (en) | A kind of Spiced beef preparation method and injection salting apparatus used | |
| CN1369224A (en) | Method for cooking pressed salted duck | |
| CN103989194B (en) | A kind of preparation method of pork neck meat | |
| CN101422247B (en) | Fermented beef ham | |
| CN102178262B (en) | Method for making barbecued roast beef | |
| CN103750384B (en) | The preparation method of intestines baked by a kind of edible fungus flavor meat | |
| CN105767905A (en) | Anti-aging vegetarian meat and preparation method thereof | |
| CN107836722A (en) | A kind of plain meat and its production method | |
| CN103704678A (en) | Making method for coprinus comatus fermented flour sauce | |
| CN108094911A (en) | A kind of preparation method of chicken steak |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110504 |