CN102845755B - Health-maintaining preserved meat containing apple vinegar - Google Patents
Health-maintaining preserved meat containing apple vinegar Download PDFInfo
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- CN102845755B CN102845755B CN201210263389XA CN201210263389A CN102845755B CN 102845755 B CN102845755 B CN 102845755B CN 201210263389X A CN201210263389X A CN 201210263389XA CN 201210263389 A CN201210263389 A CN 201210263389A CN 102845755 B CN102845755 B CN 102845755B
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- cutlet
- cutlets
- apple vinegar
- angelicae sinensis
- radix angelicae
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Abstract
The invention discloses health-maintaining preserved meat containing apple vinegar. The method includes washing fresh pork cleanly and cutting into cutlets, smearing ingredients evenly on each about 1000g cutlets, curing the cutlets after evenly smearing still in a low temperature environment of 0-5 DEG C for 6-9 days, suspending the rinsed cutlets to drip-dry until no water drips, placing the cutlets in a smoke chamber for 3-6 days of roast smoking, and then baking the cutlets under a temperature of 55-65 DEG C after complete roast smoking until the moisture content in the cutlets reaches 15%-20% to obtain the meat. The produced preserved meat is reasonable in compatibility and provided with a health care function of dietary therapy; and the taste is mellow simultaneously, flavor is reserved between teeth after eating, and aftertaste lingers.
Description
Technical field
The present invention relates to bacon and do the field, exactly is a kind of apple vinegar health bacon.
Background technology
Bacon is a kind of of Chinese butcher's meat, Major Epidemic in Sichuan, Hunan and Guangdong one band, but in other areas, south making is arranged also, owing to normally pickle in twelfth month of the lunar calendar, so be called " bacon ".Existing bacon local flavor is single, and does not have the health-care effect of dietotherapy.
Summary of the invention
The purpose of this invention is to provide a kind of unique flavor, and have the apple vinegar health bacon of food therapy health effect.
Above-mentioned purpose realizes by following scheme:
A kind of preparation method of apple vinegar health bacon is characterized in that: may further comprise the steps:
(1) is cut into cutlet after fresh pork is cleaned, on the cutlet about every 1000g, evenly smears batching; Described batching is mixed and is got by the salt of 120-150g, the apple vinegar of 25-35g and cure, the 45-55g Radix Angelicae Sinensis ginseng liquor of 30-40g; Described cure makes after frying broken abrasive dust mixing by the raw material of following weight parts: Chinese prickly ash 3-4, anistree 3-4, tsaoko 3-4, spiceleaf 3-4, fennel seeds 3-4, anise 3-4, fructus amomi 3-4, Radix Astragali 2-3; Described Radix Angelicae Sinensis ginseng liquor is made by the raw material of following weight parts: ginseng 30-40, Radix Angelicae Sinensis 25-35, arillus longan 20-30, spina date seed 10-20, polygala root 15-20, rock sugar 40-50, honey 20-30, hawthorn 20-30, liquor 4000-5000;
(2) will smear uniform cutlet leaves standstill under 0-5 ℃ of low temperature environment and pickles 6-9 days, the cutlet rinsing that will pickle again 1-2 time;
(3) cutlet that rinsing is good hangs drip-dry to oozing without moisture, puts it into and fire-cures 3-6 days in the chimney kiln, and the cutlet after will fire-cureing again fully toasts under 55-65 ℃ of condition, until moisture is behind the 15-20% and get final product in the cutlet.
The preparation method of described a kind of apple vinegar health bacon is characterized in that: the preparation method of described Radix Angelicae Sinensis ginseng liquor is: with each raw material by weight behind the mixing, and in place, cool place sealing and standing more than two months, filter and remove residue and get final product.
Beneficial effect of the present invention is:
1, the smell of fruits is very sweet for apple vinegar, sour-sweet soft, clearly good to eat, moves one deeply.Do not contain pigment and anticorrisive agent, be rich in aspartic acid, serine, the aminoacid ingredient of the needed by human body such as tryptophan, and 10 several mineral materials such as phosphorus, iron, zinc, wherein Vc content 10 times more than of apples especially.Apple vinegar contains pectin, vitamin, mineral matter and ferment, its acid ingredient can be dredged softening blood vessel, killing pathogenic bacteria, strengthen immunity and the anti-virus ability of human body, improve digestive system, clean alimentary canal, help the toxin of getting rid of joint, blood vessel and internal organs, regulate endocrine, have obvious reduction blood fat and detoxifying health-care function.A large amount of vitamin antioxidants in the vinegar can enhance metabolism, whitening sterilization, desalination melanin, rapidly eliminate aging cutin, replenish skin nutrient and moisture, coarse pore is ached, dwindled to invigorating blood circulation, anti-oxidant, prevent color spot, can make skin exquisiteness Paint Gloss, hair quality is submissive;
2, the Radix Angelicae Sinensis ginseng liquor fills blood, and tranquilizing mind simultaneously can be so that the fragrance of bacon and mouthfeel be better;
3, the bacon compatibility that makes of the present invention is reasonable, has the health-care effect of dietotherapy, and mouthfeel is aromatic simultaneously, edible after the lips and teeth lasting, enjoy endless aftertastes.
The specific embodiment
A kind of preparation method of apple vinegar health bacon may further comprise the steps:
(1) is cut into cutlet after fresh pork is cleaned, on the cutlet about every 1000g, evenly smears batching; Described batching is mixed and is got by the salt of 130g, the apple vinegar of 25g and cure, the 45g Radix Angelicae Sinensis ginseng liquor of 30g; Described cure makes after frying broken abrasive dust mixing by the raw material of following weight parts: Chinese prickly ash 3, anistree 4, tsaoko 3, spiceleaf 4, fennel seeds 4, anise 4, fructus amomi 4, the Radix Astragali 2; Described Radix Angelicae Sinensis ginseng liquor is made by the raw material of following weight parts: ginseng 40, Radix Angelicae Sinensis 25, arillus longan 30, spina date seed 15, polygala root 15, rock sugar 40, honey 20, hawthorn 25, liquor 4000;
(2) will smear uniform cutlet leaves standstill under 2 ℃ of low temperature environments and pickles 6 days, the cutlet rinsing that will pickle again 2 times;
(3) cutlet that rinsing is good hangs drip-dry to oozing without moisture, puts it into and fire-cures 5 days in the chimney kiln, and the cutlet after will fire-cureing again fully toasts under 60 ℃ of conditions, until moisture is after 15% and get final product in the cutlet.
The preparation method of described Radix Angelicae Sinensis ginseng liquor is: with each raw material by weight behind the mixing, and in place, cool place sealing and standing 100 days, filter and remove residue and get final product.
Described apple vinegar is the former vinegar of apple.
Present embodiment gained bacon A is carried out the mouth feel score experiment, the bacon B identical with all the other raw materials of the bacon that utilizes apple vinegar and Radix Angelicae Sinensis ginseng liquor compares, the bacon A fragrance of present embodiment preparation is pleasant, sour-sweet unique taste is arranged, the mellow uniqueness of taste, through 30 people's sensory evaluations, there are 22 people to represent to compare the taste that prefers bacon A with bacon B, there are 2 people to represent to compare the taste that prefers bacon B with bacon A, the taste that all the other 6 people estimate bacon A is general, and as seen, bacon A is because having unique local flavor, most people represent to like, and acceptance level is good.
Claims (2)
1. the preparation method of an apple vinegar health bacon is characterized in that: may further comprise the steps:
(1) is cut into cutlet after fresh pork is cleaned, on the cutlet of every 1000g, evenly smears batching; Described batching is mixed and is got by the salt of 120-150g, the apple vinegar of 25-35g and cure, the 45-55g Radix Angelicae Sinensis ginseng liquor of 30-40g; Described cure makes after frying broken abrasive dust mixing by the raw material of following weight parts: Chinese prickly ash 3-4, anistree 3-4, tsaoko 3-4, spiceleaf 3-4, fennel seeds 3-4, anise 3-4, fructus amomi 3-4, Radix Astragali 2-3; Described Radix Angelicae Sinensis ginseng liquor is made by the raw material of following weight parts: ginseng 30-40, Radix Angelicae Sinensis 25-35, arillus longan 20-30, spina date seed 10-20, polygala root 15-20, rock sugar 40-50, honey 20-30, hawthorn 20-30, liquor 4000-5000;
(2) will smear uniform cutlet leaves standstill under 0-5 ℃ of low temperature environment and pickles 6-9 days, the cutlet rinsing that will pickle again 1-2 time;
(3) cutlet that rinsing is good hangs drip-dry to oozing without moisture, puts it into and fire-cures 3-6 days in the chimney kiln, and the cutlet after will fire-cureing again fully toasts under 55-65 ℃ of condition, until moisture is behind the 15-20% and get final product in the cutlet.
2. the preparation method of a kind of apple vinegar health bacon according to claim 1, it is characterized in that: the preparation method of described Radix Angelicae Sinensis ginseng liquor is: with each raw material by weight behind the mixing, in place, cool place sealing and standing more than two months, filter and remove residue and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210263389XA CN102845755B (en) | 2012-07-27 | 2012-07-27 | Health-maintaining preserved meat containing apple vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210263389XA CN102845755B (en) | 2012-07-27 | 2012-07-27 | Health-maintaining preserved meat containing apple vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102845755A CN102845755A (en) | 2013-01-02 |
| CN102845755B true CN102845755B (en) | 2013-10-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201210263389XA Expired - Fee Related CN102845755B (en) | 2012-07-27 | 2012-07-27 | Health-maintaining preserved meat containing apple vinegar |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689628B (en) * | 2013-12-25 | 2016-02-17 | 广西博士海意信息科技有限公司 | A kind of spicy butcher's meat or bacon and preparation method thereof |
| CN104323319A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Flavored flammulina velutipes preserved meat and pickling method thereof |
| CN106912815A (en) * | 2017-01-21 | 2017-07-04 | 广西顺康农业有限公司 | A kind of bacon of reducing blood lipid |
| CN106912814A (en) * | 2017-01-21 | 2017-07-04 | 广西顺康农业有限公司 | A kind of health care bacon of reducing blood lipid |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133851A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Pickled cured meat product and method for preparing the same |
| CN101380116A (en) * | 2008-09-29 | 2009-03-11 | 符碧中 | Processing method of edible bacon |
| CN101380117A (en) * | 2008-10-15 | 2009-03-11 | 冉伟 | Production method of 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 |
| CN101601476A (en) * | 2009-06-26 | 2009-12-16 | 巫溪县李大姐肉食品有限公司 | Method for processing cured meat |
| CN102613584A (en) * | 2012-04-17 | 2012-08-01 | 成都国锦生物科技有限公司 | Bacon and production method thereof |
-
2012
- 2012-07-27 CN CN201210263389XA patent/CN102845755B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133851A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Pickled cured meat product and method for preparing the same |
| CN101380116A (en) * | 2008-09-29 | 2009-03-11 | 符碧中 | Processing method of edible bacon |
| CN101380117A (en) * | 2008-10-15 | 2009-03-11 | 冉伟 | Production method of 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 |
| CN101601476A (en) * | 2009-06-26 | 2009-12-16 | 巫溪县李大姐肉食品有限公司 | Method for processing cured meat |
| CN102613584A (en) * | 2012-04-17 | 2012-08-01 | 成都国锦生物科技有限公司 | Bacon and production method thereof |
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| CN102845755A (en) | 2013-01-02 |
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