CN104286945A - Bacon and preparation method thereof - Google Patents
Bacon and preparation method thereof Download PDFInfo
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- CN104286945A CN104286945A CN201410594180.0A CN201410594180A CN104286945A CN 104286945 A CN104286945 A CN 104286945A CN 201410594180 A CN201410594180 A CN 201410594180A CN 104286945 A CN104286945 A CN 104286945A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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Abstract
The invention discloses bacon and a preparation method thereof. The preparation method comprises the following steps: carrying out kneading treatment on pork leg meat, lean ground meat, mixed accessories and an ice water mixture, and pickling for 24-48 hours to obtain a first meat material; carrying out kneading treatment on lardo, lean ground meat, mixed accessories and an ice water mixture, and pickling for 24-48 hours to obtain a second meat material; laying the second meat material on the bottom layer of a mould, and laying the first meat material on the second meat material; or laying the first meat material on the bottom layer of the mould, and laying the second meat material of which thickness ranges from 1 cm to 1.5 cm on the first meat material; conducting stewing, smudging and quick-freezing treatment on the mould and the contents of the mould, and slicing the products to obtain bacon., wherein the accessories comprise glucose, soy isolating protein, salt, white granulated sugar, aginomoto, essence of chicken, sodium nitrite and sodium erythorbate or composite phosphate. The preparation method is high in processing efficiency, and reduces the labor cost, and the prepared bacon is excellent in taste.
Description
Technical field
The present invention relates to meat products and make field, particularly a kind of Baconic and preparation method thereof.
Background technology
Baconic is American-European countries consumer low-temperature meat product more high-grade than preferable one, along with China's rapid development of economy, the consuming capacity of people improves thereupon, consumption idea also changes thereupon, trend accepts and develops into pursue this high-grade low-temperature meat product gradually, and therefore Baconic goes on the dining table of consumers in general gradually.In the traditional manufacturing technique of Baconic, need first in raw meat, inject the auxiliary materials such as condiment, lean meat is mixed with show condition, carry out tumbling, quietly to salt down, then after lean meat and show condition being selected, carry out mold filling.The essential injection of conventional fabrication method and election process extend the work period, add artificial, therefore in order to improve Baconic's working (machining) efficiency, need to propose a kind of new Baconic preparation technology.
Summary of the invention
For solving the problems of the technologies described above, present invention employs following technical scheme:
A kind of Baconic's preparation method, comprises step:
By the auxiliary material of pig leg meat, attritioning meat and mixing and mixture of ice and water and tumbling process, then pickle 24-48 hour, obtain the first meat material; By the auxiliary material of pig fat meat, attritioning meat and mixing and mixture of ice and water tumbling process, then pickle 24-48 hour, obtain the second meat material; Described auxiliary material comprises glucose, soybean protein isolate, salt, white granulated sugar, monosodium glutamate, chickens' extract, natrium nitrosum, sodium isoascorbate or composite phosphate;
Second meat material is laid on mould bottom, and the first meat material is laid on the second meat material; Or the first meat material is laid on mould bottom, the second meat material is laid on the first meat material, and the thickness range of the second meat bed of material is 1-1.5cm;
Boiling, sootiness and fast frozen are carried out to mould and content thereof, then product section is obtained Baconic.
Further, in described Baconic's preparation method, obtain that pig leg meat consumption used in the process of the first meat material is 35-60 weight portion, the meat amount of attritioning is 2.5-10 weight portion.
Obtain that pig fat meat consumption used in the process of the second meat material is 20-50 weight portion, the meat amount of attritioning is 2.5-10 weight portion.
Further, in described Baconic's preparation method, the method that auxiliary material and mixture of ice and water mix is specially: the mixture of ice and water of auxiliary material and 20-25 weight portion is placed in cutmixer and cuts and mix 2-3 minute.
Further, in described Baconic's preparation method, described step " by the auxiliary material of pig leg meat, attritioning meat and mixing and mixture of ice and water and tumbling process " specifically comprises:
5-10 weight portion mixture of ice and water is added again, vacuum tumbling 120-360 minute in the auxiliary material and mixture of ice and water of 35-60 weight portion pig leg meat, 2.5-10 weight portion attritioning meat and mixing; Then 1-2 part starch is added, then vacuum tumbling 120-360 minute;
Described step " by the auxiliary material of pig fat meat, attritioning meat and mixing and mixture of ice and water tumbling process " specifically comprises: add 5-10 weight portion mixture of ice and water again, vacuum tumbling 120-360 minute by the auxiliary material of 20-50 weight portion pig fat meat, 2.5-10 weight portion attritioning meat and mixing and mixture of ice and water; Then 1-2 part starch is added, then vacuum tumbling 120-360 minute.
Further, in described Baconic's preparation method, described tumbling process completes in tumbler.
Further, in described Baconic's preparation method, described in pickle process carry out at 0-4 DEG C of temperature.
Further, in described Baconic's preparation method, described pig fat meat is strip pig fat meat; Described attritioning meat is the thin pork through orifice plate strand system;
The preparation method of described pig leg meat is: to 2# or 4# pork by natural grain removing manadesma, and reject broken bone, lymph, extravasated blood, fat, pig hair and other foreign matters, repair as thickness is the sheet of 2-6cm, obtain pig leg meat.
Further, in described Baconic's preparation method, at acquisition first meat material or obtain the consumption of auxiliary material used in the process of the second meat material and be respectively:
Glucose 0.4-2 part; Soybean protein isolate 1-5 part; Salt 1.2-4.5 part; White granulated sugar 1-3 part; Monosodium glutamate or chickens' extract 0.2-1 part; Natrium nitrosum 0.006-0.01 part; Sodium isoascorbate 0.03-0.1 part; Composite phosphate 0.03-1 part.
Further, in described Baconic's preparation method, described boiling step specifically comprises:
Process 20-30 minute at 53-57 DEG C, then process 60-70 minute at 73-77 DEG C.
Further, in described Baconic's preparation method, described sootiness step specifically comprises:
At 63-67 DEG C, first dry process 30-60 minute, then sootiness process 20-30 minute, then pump-down process 3-5 minute;
Then at 0-4 DEG C, product center temperature is cooled to lower than 20 DEG C.
Further, in described Baconic's preparation method, described fast frozen specifically comprises:
Under subzero 30 DEG C-subzero 40 DEG C of conditions, in 7-12 hour, by product quick-frozen to product center temperature be subzero 2 DEG C-subzero 5 DEG C.
Inventor additionally provides a kind of Baconic, and described Baconic is made by subordinate Baconic preparation method and obtains:
By the auxiliary material of pig leg meat, attritioning meat and mixing and mixture of ice and water and tumbling process, then pickle 24-48 hour, obtain the first meat material; By the auxiliary material of pig fat meat, attritioning meat and mixing and mixture of ice and water tumbling process, then pickle 24-48 hour, obtain the second meat material; Described auxiliary material comprises glucose, soybean protein isolate, salt, white granulated sugar, monosodium glutamate, chickens' extract, natrium nitrosum, sodium isoascorbate or composite phosphate;
Second meat material is laid on mould bottom, and the first meat material is laid on the second meat material; Or the first meat material is laid on mould bottom, the second meat material is laid on the first meat material, and the thickness range of the second meat bed of material is 1-1.5cm;
Boiling, sootiness and fast frozen are carried out to mould and content thereof, then product section is obtained Baconic.
Further, obtain that pig leg meat consumption used in the process of the first meat material is 35-60 weight portion, the meat amount of attritioning is 2.5-10 weight portion.
Obtain that pig fat meat consumption used in the process of the second meat material is 20-50 weight portion, the meat amount of attritioning is 2.5-10 weight portion.
Further, the method that auxiliary material and mixture of ice and water mix is specially: the mixture of ice and water of auxiliary material and 20-25 weight portion is placed in cutmixer and cuts and mix 2-3 minute.
Further, described step " by the auxiliary material of pig leg meat, attritioning meat and mixing and mixture of ice and water and tumbling process " specifically comprises:
5-10 weight portion mixture of ice and water is added again, vacuum tumbling 120-360 minute in the auxiliary material and mixture of ice and water of 35-60 weight portion pig leg meat, 2.5-10 weight portion attritioning meat and mixing; Then 1-2 part starch is added, then vacuum tumbling 120-360 minute;
Described step " by the auxiliary material of pig fat meat, attritioning meat and mixing and mixture of ice and water tumbling process " specifically comprises: add 5-10 weight portion mixture of ice and water again, vacuum tumbling 120-360 minute by the auxiliary material of 20-50 weight portion pig fat meat, 2.5-10 weight portion attritioning meat and mixing and mixture of ice and water; Then 1-2 part starch is added, then vacuum tumbling 120-360 minute.
Further, described tumbling process completes in tumbler.
Further, pickle process described in carry out at 0-4 DEG C of temperature.
Further, described pig fat meat is strip pig fat meat; Described attritioning meat is the thin pork through orifice plate strand system;
The preparation method of described pig leg meat is: to 2# or 4# pork by natural grain removing manadesma, and reject broken bone, lymph, extravasated blood, fat, pig hair and other foreign matters, repair as thickness is the sheet of 2-6cm, obtain pig leg meat.
Further, at acquisition first meat material or obtain the consumption of auxiliary material used in the process of the second meat material and be respectively:
Glucose 0.4-2 part; Soybean protein isolate 1-5 part; Salt 1.2-4.5 part; White granulated sugar 1-3 part; Monosodium glutamate or chickens' extract 0.2-1 part; Natrium nitrosum 0.006-0.01 part; Sodium isoascorbate 0.03-0.1 part; Composite phosphate 0.03-1 part.
Further, described boiling step specifically comprises:
Process 20-30 minute at 53-57 DEG C, then process 60-70 minute at 73-77 DEG C.
Further, described sootiness step specifically comprises:
At 63-67 DEG C, first dry process 30-60 minute, then sootiness process 20-30 minute, then pump-down process 3-5 minute;
Then at 0-4 DEG C, product center temperature is cooled to lower than 20 DEG C.
Further, described fast frozen specifically comprises:
Under subzero 30 DEG C-subzero 40 DEG C of conditions, in 7-12 hour, by product quick-frozen to product center temperature be subzero 2 DEG C-subzero 5 DEG C.
Technique scheme eliminates " injection " link in traditional Baconic's manufacture craft, overcomes raw meat to be injected to the technique caused is loaded down with trivial details, labour intensity is large, the shortcoming of length consuming time; Take to extend salting period, the effect no less than traditional method can be obtained, and simplify technological process.In addition, this invented technology by lean pork and show condition are carried out grouping tumbling and pickle, thus overcomes carry out the loaded down with trivial details shortcoming selected in mold filling operation, greatly saves manpower, improves working (machining) efficiency.
Detailed description of the invention
By describing technology contents of the present invention, structural feature in detail, being realized object and effect, be explained in detail below in conjunction with embodiment.
First embodiment
This embodiment discloses herein a kind of Baconic's preparation method, specifically comprise the steps:
(1) pre-treatment step:
To 2# pork (i.e. shouledr meat) by natural grain removing manadesma, and reject broken bone, lymph, extravasated blood, fat, pig hair and other foreign matters, repair as thickness is the sheet of 4, obtain pig leg meat; Pig fat meat is cut to strip; Thin pork No. 8 orifice plate strands are made as attritioning meat.Through above-mentioned pre-treatment, obtain raw meat, comprise pig leg meat, pig fat meat and attritioning meat.
By auxiliary material (glucose 1 part; Soybean protein isolate 3 parts; Salt 3 parts; White granulated sugar 2 parts; Monosodium glutamate or chickens' extract 0.6 part; Natrium nitrosum 0.008 part; Sodium isoascorbate 0.07 part; Composite phosphate 0.07 part) be placed in cutmixer with the mixture of ice and water of 23 weight portions and cut and mix 2-3 minute.
(2) tumbling with pickle step:
In the auxiliary material and mixture of ice and water of 40 weight portion pig leg meats, 5 weight portion attritioning meat, mixing, add 8 weight portion mixture of ice and water again, in tumbler with 7 speed/minute speed vacuum tumbling 240 minutes; Then add 1.5 parts of starch, then in tumbler with 7 speed/minute speed vacuum tumbling 240 minutes, then at 2 DEG C, pickle 36 hours, obtain the first meat material.
In the auxiliary material and 23 weight portion mixture of ice and water of 30 weight portion pig fat meat, 5 weight portion attritioning meat, mixing, add 8 weight portion mixture of ice and water again, in tumbler with 7 speed/minute speed vacuum tumbling 240 minutes; Then add 1.5 parts of starch, then in tumbler with 7 speed/minute speed vacuum tumbling 240 minutes, then at 2 DEG C, pickle 36 hours, obtain the second meat material.In auxiliary material, one selected by monosodium glutamate and chickens' extract, and other auxiliary materials are in addition necessary material.
The flavor enhancement when tumbling process in auxiliary material before tumbling, auxiliary material added in raw meat, so can distribute and diffusion fully equably in raw meat; Carry out pickling of next step more on this basis, make flavor enhancement can reach tasty effect to greatest extent in meat material.In addition, Multiple-step mode has been carried out to tumbling process, first can allow the abundant stripping of collagen in attritioning meat, and then added starch, allowed collagen and starch play the effect evenly connecting meat material fully, make taste flavor better; This scheme further can also reach the balance of taste and mouthfeel, all even fusion.
(3) layer paving step:
Second meat material is laid on mould bottom, and the first meat material is laid on the second meat material, and the thickness of the second meat bed of material is 1.3cm.
(4) boiling step:
First at 55 DEG C, process 25 minutes, play hair color effect;
Then at 75 DEG C, process 65 minutes, play cooking effect.
(5) sootiness step:
First at 65 DEG C, process 28 minutes, play drying effect;
Then at 65 DEG C, process 20 minutes, play sootiness effect;
Then at 65 DEG C, 3 minutes are vented;
Then under 2 DEG C of conditions, product center temperature is cooled to lower than 20 DEG C.
(6) fast freezing step:
The quick freezing repository that product is placed in subzero 35 DEG C carries out quick-frozen, product is cooled to product center temperature in 9 hours and drops to subzero 2 DEG C-subzero 5 DEG C.
(7) section and packaging step:
Product after quick-frozen is carried out cutting into slices and packing, during section, requires that thickness is even; Require neat and orderly during packaging, and vacuumize, and tight seal, envelope trace are smooth non-wrinkled.
Technique scheme in tumbling step by specific raw meat processing mode, raw meat proportioning and the mode of fat meat and das Beinfleisch being separated tumbling, raw material is made to reach good fusion, and make the effective stripping of collagen by the physics chemical action of tumbling and additive, make raw meat have after cross-linking better chewing strength, and flavoring can by tumbling and the process of pickling be full and uniform gos deep in finished product meat, makes finished product Baconic pure in mouth feel.
In addition, after raw material being repaired, twists system, carry out grouping tumbling, simplify technological process, do not adopt injection technique, overcome and raw meat to be injected and the technique caused is loaded down with trivial details, labour intensity is large, the shortcoming of length consuming time.The Baconic's local flavor produced is given prominence to, and the girth of a garment is even, and cut into slices complete, compact structure, light taste, stacte is mellow.In addition, by lean pork and show condition are divided into groups to carry out grouping tumbling, pickle, also overcome and carry out the loaded down with trivial details shortcoming selected in mold filling operation, greatly save artificial, improve Baconic's working (machining) efficiency.
Second embodiment
This embodiment discloses herein a kind of Baconic's preparation method, specifically comprise the steps:
(1) pre-treatment step:
To 4# pork (i.e. pig hind shank) by natural grain removing manadesma, and reject broken bone, lymph, extravasated blood, fat, pig hair and other foreign matters, repair as thickness is the sheet of 2cm, obtain pig leg meat; Pig fat meat is cut to strip; Thin pork No. 8 orifice plate strands are made as attritioning meat.Through above-mentioned pre-treatment, obtain raw meat, comprise pig leg meat, pig fat meat and attritioning meat.
By auxiliary material (glucose 0.4 part; Soybean protein isolate 1 part, salt 1.2 parts; White granulated sugar 1 part; Monosodium glutamate or chickens' extract 0.2 part; Natrium nitrosum 0.006 part; Sodium isoascorbate 0.03 part; Composite phosphate 0.03 part) be placed in cutmixer with the mixture of ice and water of 20 weight portions and cut and mix 2-3 minute.
(2) tumbling with pickle step:
In the auxiliary material and mixture of ice and water of 35 weight portion pig leg meats, 2.5 weight portion attritioning meat, mixing, add 5 weight portion mixture of ice and water again, in tumbler with 6 speed/minute speed vacuum tumbling 120 minutes; Then add 1 part of starch, then in tumbler with 6 speed/minute speed vacuum tumbling 120 minutes, then at 2 DEG C, pickle 36 hours, obtain the first meat material.
Add 5 weight portion mixture of ice and water again by the auxiliary material of 20 weight portion pig fat meat, 2.5 weight portion attritioning meat, mixing and mixture of ice and water, in tumbler with 6 speed/minute speed vacuum tumbling 120 minutes; Then add 1 part of starch, then in tumbler with 6 speed/minute speed vacuum tumbling 120 minutes, then at 2 DEG C, pickle 36 hours, obtain the second meat material.
The flavor enhancement when tumbling process in auxiliary material before tumbling, auxiliary material added in raw meat, so can distribute and diffusion fully equably in raw meat; Carry out pickling of next step more on this basis, make flavor enhancement can reach tasty effect to greatest extent in meat material.In addition, Multiple-step mode has been carried out to tumbling process, first can allow the abundant stripping of collagen in attritioning meat, and then added starch, allowed collagen and starch play the effect evenly connecting meat material fully, make taste flavor better; This scheme further can also reach the balance of taste and mouthfeel, all even fusion.
(3) layer paving step:
First meat material is laid on mould bottom, and the second meat material is laid on the first meat material, and the thickness of the second meat bed of material is 1cm.
(4) boiling step:
First at 55 DEG C, process 20 minutes, play hair color effect;
Then at 75 DEG C, process 65 minutes, play cooking effect.
(5) sootiness step:
First at 65 DEG C, process 28 minutes, play drying effect;
Then at 65 DEG C, process 20 minutes, play sootiness effect;
Then at 65 DEG C, 3 minutes are vented;
Then under 0 DEG C of condition, product center temperature is cooled to lower than 20 DEG C.
(6) fast freezing step:
The quick freezing repository that product is placed in subzero 30 DEG C carries out quick-frozen, product is cooled to product center temperature in 7 hours and drops to subzero 2 DEG C-subzero 5 DEG C.
(7) section and packaging step:
Product after quick-frozen is carried out cutting into slices and packing, during section, requires that thickness is even; Require neat and orderly during packaging, and vacuumize, and tight seal, envelope trace are smooth non-wrinkled.
Technique scheme in tumbling step by specific raw meat processing mode, raw meat proportioning and the mode of fat meat and das Beinfleisch being separated tumbling, raw material is made to reach good fusion, and make the effective stripping of collagen by the physics chemical action of tumbling and additive, make raw meat have after cross-linking better chewing strength, and flavoring can by tumbling and the process of pickling be full and uniform gos deep in finished product meat, makes finished product Baconic pure in mouth feel.
In addition, after raw material being repaired, twists system, carry out grouping tumbling, simplify technological process, do not adopt injection technique, overcome and raw meat to be injected and the technique caused is loaded down with trivial details, labour intensity is large, the shortcoming of length consuming time.The Baconic's local flavor produced is given prominence to, and the girth of a garment is even, and cut into slices complete, compact structure, light taste, stacte is mellow.In addition, by lean pork and show condition are divided into groups to carry out grouping tumbling, pickle, also overcome and carry out the loaded down with trivial details shortcoming selected in mold filling operation, greatly save artificial, improve Baconic's working (machining) efficiency.
3rd embodiment
This embodiment discloses herein a kind of Baconic's preparation method, specifically comprise the steps:
(1) pre-treatment step:
To 2# pork (i.e. shouledr meat) by natural grain removing manadesma, and reject broken bone, lymph, extravasated blood, fat, pig hair and other foreign matters, repair as thickness is the sheet of 6cm, obtain pig leg meat; Pig fat meat is cut to strip; Thin pork No. 8 orifice plate strands are made as attritioning meat.Through above-mentioned pre-treatment, obtain raw meat, comprise pig leg meat, pig fat meat and attritioning meat.
By auxiliary material (glucose 2 parts; Soybean protein isolate 5 parts; , salt 4.5 parts; White granulated sugar 3 parts; Monosodium glutamate or chickens' extract 1 part; Natrium nitrosum 0.01 part; Sodium isoascorbate 0.1 part; Composite phosphate 1 part) be placed in cutmixer with the mixture of ice and water of 25 weight portions and cut and mix 2-3 minute.
(2) tumbling with pickle step:
In the auxiliary material and mixture of ice and water of 60 weight portion pig leg meats, 10 weight portion attritioning meat, mixing, add 10 weight portion mixture of ice and water again, in tumbler with 8 speed/minute speed vacuum tumbling 360 minutes; Then add 2 parts of starch, then in tumbler with 8 speed/minute speed vacuum tumbling 360 minutes, then at 2 DEG C, pickle 36 hours, obtain the first meat material.
In the auxiliary material and mixture of ice and water of 50 weight portion pig fat meat, 10 weight portion attritioning meat, mixing, add 10 weight portion mixture of ice and water again, in tumbler with 8 speed/minute speed vacuum tumbling 360 minutes; Then add 2 parts of starch, then in tumbler with 8 speed/minute speed vacuum tumbling 360 minutes, then at 2 DEG C, pickle 36 hours, obtain the second meat material.
The flavor enhancement when tumbling process in auxiliary material before tumbling, auxiliary material added in raw meat, so can distribute and diffusion fully equably in raw meat; Carry out pickling of next step more on this basis, make flavor enhancement can reach tasty effect to greatest extent in meat material.In addition, Multiple-step mode has been carried out to tumbling process, first can allow the abundant stripping of collagen in attritioning meat, and then added starch, allowed collagen and starch play the effect evenly connecting meat material fully, make taste flavor better; This scheme further can also reach the balance of taste and mouthfeel, all even fusion.
(3) layer paving step:
Second meat material is laid on mould bottom, and the first meat material is laid on the second meat material, and the thickness of the second meat bed of material is 1.5cm.
(4) boiling step:
First at 55 DEG C, process 30 minutes, play hair color effect;
Then at 75 DEG C, process 65 minutes, play cooking effect.
(5) sootiness step:
First at 65 DEG C, process 28 minutes, play drying effect;
Then at 65 DEG C, process 20 minutes, play sootiness effect;
Then at 65 DEG C, 3 minutes are vented;
Then under 4 DEG C of conditions, product center temperature is cooled to lower than 20 DEG C.
(6) fast freezing step:
The quick freezing repository that product is placed in subzero 40 DEG C carries out quick-frozen, product is cooled to product center temperature in 12 hours and drops to subzero 2 DEG C-subzero 5 DEG C.
(7) section and packaging step:
Product after quick-frozen is carried out cutting into slices and packing, during section, requires that thickness is even; Require neat and orderly during packaging, and vacuumize, and tight seal, envelope trace are smooth non-wrinkled.
Technique scheme in tumbling step by specific raw meat processing mode, raw meat proportioning and the mode of fat meat and das Beinfleisch being separated tumbling, raw material is made to reach good fusion, and make the effective stripping of collagen by the physics chemical action of tumbling and additive, make raw meat have after cross-linking better chewing strength, and flavoring can by tumbling and the process of pickling be full and uniform gos deep in finished product meat, makes finished product Baconic pure in mouth feel.
In addition, after raw material being repaired, twists system, carry out grouping tumbling, simplify technological process, do not adopt injection technique, overcome and raw meat to be injected and the technique caused is loaded down with trivial details, labour intensity is large, the shortcoming of length consuming time.The Baconic's local flavor produced is given prominence to, and the girth of a garment is even, and cut into slices complete, compact structure, light taste, stacte is mellow.In addition, by lean pork and show condition are divided into groups to carry out grouping tumbling, pickle, also overcome and carry out the loaded down with trivial details shortcoming selected in mold filling operation, greatly save artificial, improve Baconic's working (machining) efficiency.
4th embodiment
This embodiment discloses herein a kind of Baconic, this Baconic uses following preparation method make and obtain:
(1) pre-treatment step:
To 2# pork (i.e. shouledr meat) by natural grain removing manadesma, and reject broken bone, lymph, extravasated blood, fat, pig hair and other foreign matters, repair as thickness is the sheet of 4cm, obtain pig leg meat; Pig fat meat is cut to strip; Thin pork No. 8 orifice plate strands are made as attritioning meat.Through above-mentioned pre-treatment, obtain raw meat, comprise pig leg meat, pig fat meat and attritioning meat.
By auxiliary material (glucose 1 part; Soybean protein isolate 3 parts; Salt 3 parts; White granulated sugar 2 parts; Monosodium glutamate or chickens' extract 0.6 part; Natrium nitrosum 0.008 part; Sodium isoascorbate 0.07 part; Composite phosphate 0.07 part) be placed in cutmixer with the mixture of ice and water of 23 weight portions and cut and mix 2-3 minute.
(2) tumbling with pickle step:
In the auxiliary material and mixture of ice and water of 40 weight portion pig leg meats, 5 weight portion attritioning meat, mixing, add 8 weight portion mixture of ice and water again, in tumbler with 7 speed/minute speed vacuum tumbling 240 minutes; Then add 1.5 parts of starch, then in tumbler with 7 speed/minute speed vacuum tumbling 240 minutes, then at 2 DEG C, pickle 36 hours, obtain the first meat material.
In the auxiliary material and mixture of ice and water of 30 weight portion pig fat meat, 5 weight portion attritioning meat, mixing, add 8 weight portion mixture of ice and water again, in tumbler with 7 speed/minute speed vacuum tumbling 240 minutes; Then add 1.5 parts of starch, then in tumbler with 7 speed/minute speed vacuum tumbling 240 minutes, then at 2 DEG C, pickle 36 hours, obtain the second meat material.
The flavor enhancement when tumbling process in auxiliary material before tumbling, auxiliary material added in raw meat, so can distribute and diffusion fully equably in raw meat; Carry out pickling of next step more on this basis, make flavor enhancement can reach tasty effect to greatest extent in meat material.In addition, Multiple-step mode has been carried out to tumbling process, first can allow the abundant stripping of collagen in attritioning meat, and then added starch, allowed collagen and starch play the effect evenly connecting meat material fully, make taste flavor better; This scheme further can also reach the balance of taste and mouthfeel, all even fusion.
(3) layer paving step:
Second meat material is laid on mould bottom, and the first meat material is laid on the second meat material, and the thickness of the second meat bed of material is 1.3cm.
(4) boiling step:
First at 55 DEG C, process 25 minutes, play hair color effect;
Then at 75 DEG C, process 65 minutes, play cooking effect.
(5) sootiness step:
First at 65 DEG C, process 28 minutes, play drying effect;
Then at 65 DEG C, process 20 minutes, play sootiness effect;
Then at 65 DEG C, 3 minutes are vented;
Then under 2 DEG C of conditions, product center temperature is cooled to lower than 20 DEG C.
(6) fast freezing step:
The quick freezing repository that product is placed in subzero 35 DEG C carries out quick-frozen, product is cooled to product center temperature in 9 hours and drops to subzero 2 DEG C-subzero 5 DEG C.
(7) section and packaging step:
Product after quick-frozen is carried out cutting into slices and packing, during section, requires that thickness is even; Require neat and orderly during packaging, and vacuumize, and tight seal, envelope trace are smooth non-wrinkled.
Technique scheme in tumbling step by specific raw meat processing mode, raw meat proportioning and the mode of fat meat and das Beinfleisch being separated tumbling, raw material is made to reach good fusion, and make the effective stripping of collagen by the physics chemical action of tumbling and additive, make raw meat have after cross-linking better chewing strength, and flavoring can by tumbling and the process of pickling be full and uniform gos deep in finished product meat, makes finished product Baconic pure in mouth feel.
In addition, after raw material being repaired, twists system, carry out grouping tumbling, simplify technological process, do not adopt injection technique, overcome and raw meat to be injected and the technique caused is loaded down with trivial details, labour intensity is large, the shortcoming of length consuming time.The Baconic's local flavor produced is given prominence to, and the girth of a garment is even, and cut into slices complete, compact structure, light taste, stacte is mellow.In addition, by lean pork and show condition are divided into groups to carry out grouping tumbling, pickle, also overcome and carry out the loaded down with trivial details shortcoming selected in mold filling operation, greatly save artificial, improve Baconic's working (machining) efficiency.
The foregoing is only embodiments of the invention; not thereby scope of patent protection of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (12)
1. Baconic's preparation method, comprises step:
By the auxiliary material of pig leg meat, attritioning meat and mixing and mixture of ice and water and tumbling process, then pickle 24-48 hour, obtain the first meat material; By the auxiliary material of pig fat meat, attritioning meat and mixing and mixture of ice and water tumbling process, then pickle 24-48 hour, obtain the second meat material; Described auxiliary material comprises glucose, soybean protein isolate, salt, white granulated sugar, monosodium glutamate, chickens' extract, natrium nitrosum, sodium isoascorbate or composite phosphate;
Second meat material is laid on mould bottom, and the first meat material is laid on the second meat material; Or the first meat material is laid on mould bottom, the second meat material is laid on the first meat material, and the thickness range of the second meat bed of material is 1-1.5cm;
Boiling, sootiness and fast frozen are carried out to mould and content thereof, then product section is obtained Baconic.
2., in Baconic's preparation method as claimed in claim 1, obtain that pig leg meat consumption used in the process of the first meat material is 35-60 weight portion, the meat amount of attritioning is 2.5-10 weight portion.
Obtain that pig fat meat consumption used in the process of the second meat material is 20-50 weight portion, the meat amount of attritioning is 2.5-10 weight portion.
3. in Baconic's preparation method as claimed in claim 1 or 2, the method that auxiliary material and mixture of ice and water mix is specially: the mixture of ice and water of auxiliary material and 20-25 weight portion is placed in cutmixer and cuts and mix 2-3 minute.
4., in Baconic's preparation method as claimed in claim 1 or 2, described step " by the auxiliary material of pig leg meat, attritioning meat and mixing and mixture of ice and water and tumbling process " specifically comprises:
5-10 weight portion mixture of ice and water is added again, vacuum tumbling 120-360 minute in the auxiliary material and mixture of ice and water of 35-60 weight portion pig leg meat, 2.5-10 weight portion attritioning meat and mixing; Then 1-2 part starch is added, then vacuum tumbling 120-360 minute;
Described step " by the auxiliary material of pig fat meat, attritioning meat and mixing and mixture of ice and water tumbling process " specifically comprises: add 5-10 weight portion mixture of ice and water again, vacuum tumbling 120-360 minute by the auxiliary material of 20-50 weight portion pig fat meat, 2.5-10 weight portion attritioning meat and mixing and mixture of ice and water; Then 1-2 part starch is added, then vacuum tumbling 120-360 minute.
5., in Baconic's preparation method as claimed in claim 4, described tumbling process completes in tumbler.
6. in Baconic's preparation method as claimed in claim 1 or 2, described in pickle process and carry out at 0-4 DEG C of temperature.
7., in Baconic's preparation method as claimed in claim 1 or 2, described pig fat meat is strip pig fat meat; Described attritioning meat is the thin pork through orifice plate strand system;
The preparation method of described pig leg meat is: to 2# or 4# pork by natural grain removing manadesma, and reject broken bone, lymph, extravasated blood, fat, pig hair and other foreign matters, repair as thickness is the sheet of 2-6cm, obtain pig leg meat.
8., in Baconic's preparation method as claimed in claim 1 or 2, be respectively at acquisition first meat material or the consumption that obtains the auxiliary material used in the process of the second meat material:
Glucose 0.4-2 part; Soybean protein isolate 1-5 part; Salt 1.2-4.5 part; White granulated sugar 1-3 part; Monosodium glutamate or chickens' extract 0.2-1 part; Natrium nitrosum 0.006-0.01 part; Sodium isoascorbate 0.03-0.1 part; Composite phosphate 0.03-1 part.
9., in Baconic's preparation method as claimed in claim 1 or 2, described boiling step specifically comprises:
Process 20-30 minute at 53-57 DEG C, then process 60-70 minute at 73-77 DEG C.
10., in Baconic's preparation method as claimed in claim 1 or 2, described sootiness step specifically comprises:
At 63-67 DEG C, first dry process 30-60 minute, then sootiness process 20-30 minute, then pump-down process 3-5 minute;
Then at 0-4 DEG C, product center temperature is cooled to lower than 20 DEG C.
In 11. Baconic's preparation methods as claimed in claim 1 or 2, described fast frozen specifically comprises:
Under subzero 30 DEG C-subzero 40 DEG C of conditions, in 7-12 hour, by product quick-frozen to product center temperature be subzero 2 DEG C-subzero 5 DEG C.
12. 1 kinds of Baconics, make with the Baconic's preparation method according to any one of claim 1-11 and obtain.
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| CN104939101A (en) * | 2015-07-15 | 2015-09-30 | 名佑（福建）食品有限公司 | Three-line meat containing foaming layer or diaphragm and fat meat combination bacon and processing method thereof |
| FR3036925A1 (en) * | 2015-06-05 | 2016-12-09 | Armor Inox Sa | PROCESS FOR THE PREPARATION OF PORK BACON |
| CN109007629A (en) * | 2018-08-15 | 2018-12-18 | 雅安利涵商贸有限公司 | A kind of high calcium gristle pork plate and preparation method thereof |
| CN109007643A (en) * | 2018-08-15 | 2018-12-18 | 雅安利涵商贸有限公司 | A kind of high calcium gristle flesh of fish plate and its production method |
| CN109567046A (en) * | 2019-01-24 | 2019-04-05 | 名佑（福建）食品有限公司 | A method of for processing the instant Baconic with fried Baconic's characteristic |
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| CN109567046A (en) * | 2019-01-24 | 2019-04-05 | 名佑（福建）食品有限公司 | A method of for processing the instant Baconic with fried Baconic's characteristic |
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Application publication date: 20150121 |