CN102940264A - Processing method of smoked products incapable of causing internal heat - Google Patents
Processing method of smoked products incapable of causing internal heat Download PDFInfo
- Publication number
- CN102940264A CN102940264A CN2012104628400A CN201210462840A CN102940264A CN 102940264 A CN102940264 A CN 102940264A CN 2012104628400 A CN2012104628400 A CN 2012104628400A CN 201210462840 A CN201210462840 A CN 201210462840A CN 102940264 A CN102940264 A CN 102940264A
- Authority
- CN
- China
- Prior art keywords
- dry
- sootiness
- processing method
- fructus gardeniae
- yellow fructus
- 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
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000007796 conventional method Methods 0.000 claims abstract description 3
- 235000019991 rice wine Nutrition 0.000 claims description 8
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 235000018958 Gardenia augusta Nutrition 0.000 abstract description 3
- 230000000391 smoking effect Effects 0.000 abstract 2
- 240000001972 Gardenia jasminoides Species 0.000 abstract 1
- 238000007654 immersion Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 244000111489 Gardenia augusta Species 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 235000019504 cigarettes Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 241000123069 Ocyurus chrysurus Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of smoked products incapable of causing internal heat. The processing method comprises traditional working procedures of meat blank cleaning, unhairing, dry salting, hanging on a rack, airing, smoking and bagging. The processing method is characterized by comprising the following steps of: performing immersion cleaning on a dry-salted meat blank by utilizing Gardenia jasminoides for 40-60 seconds; and then hanging the meat blank on the rack, airing and smoking according to a conventional method. The smoked products processed by the method cannot cause internal heat after being eaten.
Description
Technical field
The present invention relates to meat packing, the processing method of the cured goods of sootiness of specifically not getting angry after a kind of the eating.
Background technology
The cured goods of sootiness are that China people like a kind of food of eating, sootiness sausage, hunan smoked pork with leeks 8.00, sootiness pressed salted duck already well-known both at home and abroad.The cured goods taste of sootiness is pretty good, but owing to mostly being furnished with following more than one the easy hot raw material of dryness-heat such as Chinese prickly ash, anise, pepper powder, cloves or capsicum in the cure of the cured goods of traditional sootiness, fall in love with fire therefore eat the cured goods of sootiness, thereby make many people dare not eat the cured goods of sootiness, this is the common fault of the cured goods of traditional sootiness.
Summary of the invention
The objective of the invention is to provide the processing method of the cured goods of sootiness of not getting angry after a kind of the eating.The cigarette that the method processes smokes does not get angry after cured goods are eaten.
The technical scheme that realizes the object of the invention is:
The processing method of the cured goods of sootiness of not getting angry after a kind of the eating, comprise traditional meat base (cutlet) cleaning, unhairing, dry-salt system, hanger, dry, sootiness, tank bag process, unlike the prior art be: the meat embryo after the dry-salt system is embathed 40-60 second with Yellow Fructus Gardeniae medicinal liquor, then according to a conventional method hanger, dry, sootiness.
Described Yellow Fructus Gardeniae medicinal liquor adopts following method to make: the Yellow Fructus Gardeniae fruit of maturation is cleaned, dries, smashed to pieces and put into container, the height rice wine sealing that adds the 50-55 degree was soaked 7-10 days, filter and remove residue, the consumption weight part ratio of the meat embryo raw material after its dry-salt system and rice wine, Yellow Fructus Gardeniae is: meat embryo 100, Yellow Fructus Gardeniae 0.2-0.4, rice wine 2.
Yellow Fructus Gardeniae of the present invention (
Gardenia jisminoides Ellis) cry again cape jasmine, on the books in " Chinese medicine voluminous dictionary ", be the fruit of madder wort mountain Cape jasmine, cold in nature, among the people be commonly used to control quench one's thirst, hot eyes, hot carbuncle hinder, and has the effect of heat-clearing, purging intense heat, cool blood, therefore can not get angry after the cured goods of the sootiness after Yellow Fructus Gardeniae medicinal liquor embathes processing are eaten.
The specific embodiment
The invention will be further elaborated below in conjunction with the specific embodiment.
A kind of processing method of the cured goods of sootiness of not getting angry comprises following technological process:
Be illustrated as an example of pork example: with meat base → singe → clean → meat cutting bar → dry-salt system → with Yellow Fructus Gardeniae medicinal liquor embathe → hanger → dry → smoke the room or baking box → cigarette smoke → finished product → unload frame → tank bag → storage.
Described embathing with Yellow Fructus Gardeniae medicinal liquor refers to: after removing slag in one week of Yellow Fructus Gardeniae with the bubble of the rice wine more than 50 ℃, its parts by weight of raw materials ratio is: butcher's meat: rice wine: Yellow Fructus Gardeniae=100:2:0.2-0.4.
Claims (3)
1. the processing method of the cured goods of sootiness of not getting angry, comprise traditional meat base cleaning, unhairing, dry-salt system, hanger, dry, sootiness, tank bag process, it is characterized in that: the meat embryo after the dry-salt system is embathed 40-60 second with Yellow Fructus Gardeniae medicinal liquor, then according to a conventional method hanger, dry, sootiness.
2. processing method according to claim 1, it is characterized in that: described Yellow Fructus Gardeniae medicinal liquor adopts following method to make: the Yellow Fructus Gardeniae fruit of maturation is cleaned, dries, smashed to pieces and put into container, the height rice wine sealing that adds the 50-55 degree was soaked 7-10 days, filter and remove residue, the consumption weight part ratio of the meat embryo raw material after its dry-salt system and rice wine, Yellow Fructus Gardeniae is: meat embryo 100, Yellow Fructus Gardeniae 0.2-0.4, rice wine 2.
3. the cured goods of sootiness of processing with claim 1 or 2 described processing methods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210462840.0A CN102940264B (en) | 2012-11-16 | 2012-11-16 | Processing method of smoked products incapable of causing internal heat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210462840.0A CN102940264B (en) | 2012-11-16 | 2012-11-16 | Processing method of smoked products incapable of causing internal heat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102940264A true CN102940264A (en) | 2013-02-27 |
| CN102940264B CN102940264B (en) | 2014-03-12 |
Family
ID=47723345
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210462840.0A Active CN102940264B (en) | 2012-11-16 | 2012-11-16 | Processing method of smoked products incapable of causing internal heat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102940264B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387709A (en) * | 2016-11-29 | 2017-02-15 | 贵州省关岭布依族苗族自治县易和食品厂 | Preparation method of special flavor dried dog meat |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816400A (en) * | 2010-04-30 | 2010-09-01 | 巫溪县红池腊鲜食品有限公司 | Smoked bacon seasoning and application method thereof |
| CN101904516A (en) * | 2010-07-05 | 2010-12-08 | 陆超 | Rapid processing method of smoked and dried products |
| CN102160670A (en) * | 2011-03-14 | 2011-08-24 | 梁小江 | Fire-clearing beverage without sugar and preparation method thereof |
-
2012
- 2012-11-16 CN CN201210462840.0A patent/CN102940264B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816400A (en) * | 2010-04-30 | 2010-09-01 | 巫溪县红池腊鲜食品有限公司 | Smoked bacon seasoning and application method thereof |
| CN101904516A (en) * | 2010-07-05 | 2010-12-08 | 陆超 | Rapid processing method of smoked and dried products |
| CN102160670A (en) * | 2011-03-14 | 2011-08-24 | 梁小江 | Fire-clearing beverage without sugar and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387709A (en) * | 2016-11-29 | 2017-02-15 | 贵州省关岭布依族苗族自治县易和食品厂 | Preparation method of special flavor dried dog meat |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102940264B (en) | 2014-03-12 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20161206 Address after: 541000 statewide in the Guangxi Zhuang Autonomous Region County of Guilin City Shao Shui Zhen Nan Lin Cun Wei Bai Hu tou Cun source Patentee after: Guilin statewide Super Food Co., Ltd. Address before: The 542400 street the Guangxi Zhuang Autonomous Region Pingle Guilin Pingle County town, No. 20 Patentee before: Lu Chao |
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| TR01 | Transfer of patent right |
Effective date of registration: 20211104 Address after: 541600 XISHANPING Industrial Zone, Guanyang County, Guilin City, Guangxi Zhuang Autonomous Region Patentee after: Guilin Guanyang Kaiyuan Food Trade Co.,Ltd. Address before: 541000 Bai Hutou village, nanlinyuan village committee, Shaoshui Town, Quanzhou County, Guilin City, Guangxi Zhuang Autonomous Region Patentee before: Guilin statewide Super Food Co.,Ltd. |
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| TR01 | Transfer of patent right |