CN105192748A - Sandwich bacon and preparation method thereof - Google Patents

Abstract

The invention provides sandwich bacon and a preparation method thereof. The sandwich bacon comprises the following raw materials in parts by weight: 100-120 parts of pork, 50-60 parts of chicken, 40-48 parts of chicken skin, 60-75 parts of emulsified paste, 30-36 parts of cassava modified starch, 10-12 parts of corn modified starch, 20-30 parts of ice water, 4.5-6.2 parts of table salt, 8.5-12.3 parts of white granulated sugar, 1.2-2 parts of yeast extract, 0.01-0.015 part of sodium nitrite, 0.9-1.1 parts of phosphate, 1-1.5 parts of xylitol, 1-1.5 parts of glucose, 0.2-0.32 part of sodium erythorbate, 3-4.5 parts of flavoring agents and materials for pickling. The sandwich bacon has special flavor, is smooth and is not greasy, and has excellent taste. Due to the production, the process procedures are simplified, and the production efficiency of the bacon is improved.

Description

A kind of sandwich Baconic and preparation method thereof

Technical field

The invention belongs to food processing field, especially relate to a kind of sandwich Baconic and preparation method thereof.

Background technology

Baconic is popular in the American-European Western-style high-grade low-temperature meat product of one, because of its distinctive smoked flavor, is subject to liking and pursuing of China consumer.Tradition Baconic take mainly pork as raw material, through shaping, pickle, tumbling, the processes such as smoked baking form.Along with the raising of people's living standard and the transformation of consumption idea, pork bacon due to the grease of pork too much, numerous consumer demand and eating habit can not be met.

Summary of the invention

In view of this, the present invention is intended to propose a kind of sandwich Baconic and preparation method thereof, with by pork and chicken for primary raw material is processed into, its local flavor, outward appearance are similar to traditional Baconic's goods, and nutritious, mouthfeel is excellent.

For achieving the above object, technical scheme of the present invention is achieved in that

A kind of sandwich Baconic, comprise following parts by weight raw material, pork 100 ~ 120 parts, 50 ~ 60 parts, chicken, cock skin 40 ~ 48 parts, emulsion paste 60-75 part, cassava modified starch 30 ~ 36 parts, modified corn starch 10 ~ 12 parts, frozen water 20 ~ 30 parts, salt 4.5 ~ 6.2 parts, white granulated sugar 8.5 ~ 12.3 parts, yeast extract 1.2 ~ 2 parts, natrium nitrosum 0.01 ~ 0.015 part, phosphate 0.9 ~ 1.1 part, xylitol 1 ~ 1.5 part, glucose 1 ~ 1.5 part, sodium isoascorbate 0.2 ~ 0.32 part, flavorant 3 ~ 4.5 parts, pickles materials.

Preferably, described in pickle the material that materials comprise following parts by weight, phosphate 0.3 ~ 0.4 part, salt 0.5 ~ 0.7 part, white granulated sugar 0.5 ~ 0.7 part, lure red 0.003 ~ 0.004 part.

Preferably, described phosphate is the one or more than one in sodium phosphate trimer, calgon and sodium pyrophosphate.

Preferably, the lean to fat ratio of described pork is 1:8.5 ~ 1:9.5.

Preferably, described chicken is Fresh Grade Breast.

Preferably, described emulsion paste is made up of soybean protein isolate and water, and the mass ratio of two kinds of compositions is 1:4 ~ 1:5.

Preferably, described flavorant comprises somatose cream, beef with brown sauce essence cream and high power meat essence cream;

Preferably, the weight ratio of described somatose cream, beef with brown sauce essence cream and high power meat essence cream is 0.8:0.8:1.

The present invention provides a kind of method preparing sandwich Baconic as above simultaneously, comprises the following steps,

1) raw meat thaws: pork, chicken are carried out process of thawing, and temperature controls between-18 DEG C ± 2 DEG C, and require that room ventilation is good, thawing time is 20-24 hour, and the central temperature of thawing to pork, chicken can enter next procedure at 0 DEG C-4 DEG C;

2) rub: rubbed by meat grinder by the raw meat after thawing, pork source selects the orifice plate of 16-20mm carry out strand system, and chicken source selects the orifice plate of 6-8mm carry out strand system;

3) knead-salting: by the pork of rubbing, pickle materials, natrium nitrosum pours tumbler into after mixing with frozen water, carry out tumbling, tumbling time is 4 ~ 5 hours, and per half an hour suspends 15 ~ 20min, and tumbling pickles 20-24h under being placed on-3 DEG C ~ 5 DEG C conditions;

4) prepare emulsion paste: mixed in proportion with water by soybean protein isolate, fully stir with cutmixer and make emulsion paste;

5) cut and mix: by described proportioning, the chicken of rubbing is put into cutmixer, add phosphate to carry out cutting mixing 2-3min, add salt to cut and mix 4-6min, add emulsion paste to cut and mix 1-2min, add white granulated sugar, yeast extract, xylitol, glucose, natrium nitrosum, sodium isoascorbate and flavorant to cut and mix 1-3min, finally add modified corn starch and cassava modified starch, cut mix to slurry moist, add the pork pickled again, stir;

6) filling: loading cutting the slurry mixed in mould, evenly completing;

7) boiling: mould is placed in boiling case, 60 ~ 75 DEG C of boiling 0.9 ~ 1.2h; Preferably, 70 DEG C of boiling 1h;

8) sootiness: the demoulding is placed in Fumigator, 50 ~ 60 DEG C of dry 5-10min, 50 ~ 60 DEG C of sootiness 10 ~ 15min, continue sootiness 5 ~ 15min after turn-over; Preferably; 50 DEG C of dry 5-10min, 60 DEG C of sootiness 15min, continue sootiness 10min after turn-over;

9) quick-frozen: after cooling, is placed in quick freezing repository quick-frozen, reaches-15 ~-5 DEG C to central temperature; Preferably ,-10 DEG C;

10) slice packaging: with Baconic's slicer by the product section after quick-frozen, packaging, is placed in quick freezing repository freezen protective; Preferably, thickness is 1.8 ~ 2mm.

Relative to prior art, sandwich Baconic of the present invention and preparation method thereof, has following advantage:

(1) sandwich Baconic of the present invention, with pork and chicken for primary raw material is made, chicken protein content is higher, fat content is lower, itself and pork is arranged in pairs or groups, and develops a kind of novel sandwich Baconic new product, both the local flavor of traditional Baconic had been remained, solve again the problem that pork grease is too much, enrich product structure, meet modern Man's Demands.

(2) sandwich Baconic of the present invention, be applicable to decoct, bake, rinse, fry, the multiple cooking method such as steaming, there is the nutritional labelings such as rich in protein, unique flavor, lubricate tasty and refreshing and non-greasy, excellent taste.

(3) method preparing sandwich Baconic of the present invention, does not adopt the injection technique in traditional Baconic's process, simplifies technological process in production process, improve the production efficiency of Baconic.

(4) the present invention has enriched Baconic's product structure, can meet the demand of consumer to different flavor product.

Detailed description of the invention

In order to understand the present invention, below by specific embodiment, the invention will be further described.

Embodiment one

A kind of sandwich Baconic is prepared from by following raw material: the pork 50kg after pickling, Fresh Grade Breast 25kg, cock skin 20kg, emulsion paste 30kg, cassava modified starch 15kg, modified corn starch 5kg, frozen water 10kg, salt 2.5kg, white granulated sugar 4.5kg, phosphate 0.45kg, yeast extract 0.75kg, xylitol 0.5kg, glucose 0.5kg, natrium nitrosum 0.005kg, sodium isoascorbate 0.1kg, flavorant 1.5kg, pickles materials; Pickle materials and comprise phosphate 0.15kg, salt 0.3kg, white granulated sugar 0.3kg, lure red 0.002kg.Wherein phosphate is the mixing of sodium phosphate trimer, calgon and sodium pyrophosphate, and the mass ratio of three is 2:1:2.

The lean to fat ratio of described pork is 1:8.5.Described emulsion paste is made up of soybean protein isolate and water, and the mass ratio of two kinds of compositions is 1:4.5.

Described flavorant comprises somatose cream, beef with brown sauce essence cream and high power meat essence cream; And the weight ratio of described somatose cream, beef with brown sauce essence cream and high power meat essence cream is 0.8:0.8:1.

Sandwich Baconic as above, its preparation process is as follows:

(1) raw meat thaws: select to meet the pork of hygienic requirements, chicken carries out process of thawing, thawing room temperature controls between-18 DEG C ± 2 DEG C, requirement room ventilation is good, thawing time is 24 hours, the central temperature of thawing to pork, chicken is at 2 DEG C, enter next procedure, require that smell, color and luster are all normal;

(2) rub: rubbed by meat grinder by the raw meat after thawing, pork source selects the orifice plate of 16mm carry out strand system, and chicken source selects the orifice plate of 8mm carry out strand system;

(3) knead-salting: by the pork of rubbing, pickle materials, natrium nitrosum pours tumbler into after mixing with frozen water, carry out tumbling, tumbling time is 4.5 hours, and per half an hour suspends 15min, and tumbling pickles 22h under being placed on 2 DEG C of conditions;

(4) prepare emulsion paste: mixed with 80kg water by 20kg soybean protein isolate, fully stir with cutmixer and make emulsion paste;

(5) cut and mix: the chicken that 25kg rubs is put into cutmixer, add 0.45kg phosphate to carry out cutting mixing 2min, add 2.5kg salt to cut and mix 4min, add 30kg emulsion paste to cut and mix 1min, add white granulated sugar 4.5kg, yeast extract 0.75kg, xylitol 0.5kg, glucose 0.5kg, natrium nitrosum 0.005kg, sodium isoascorbate 0.1kg and flavorant are cut and are mixed 2min, finally add modified corn starch and cassava modified starch, adding converted starch is want slowly to add uniformly, in order to avoid caking, cut mix to slurry moist, add the pork that 50kg pickles again, stir,

(6) filling: loading cutting the slurry mixed in mould, evenly completing;

(7) boiling: mould is placed in boiling case, 70 DEG C of boiling 1h;

(8) sootiness: the demoulding is placed in Fumigator, 55 DEG C of dry 8min, 60 DEG C of sootiness 15min, continue sootiness 10min after turn-over;

(9) quick-frozen: after cooling, is placed in quick freezing repository quick-frozen, reaches-10 DEG C to central temperature;

(10) slice packaging: with Baconic's slicer by the product section after quick-frozen, thickness is 2mm, and packaging, is placed in quick freezing repository freezen protective.

Embodiment two

A kind of sandwich Baconic is prepared from by following raw material: the pork 110kg after pickling, Fresh Grade Breast 55kg, cock skin 46kg, emulsion paste 70kg, cassava modified starch 33kg, modified corn starch 11kg, frozen water 25kg, salt 5kg, white granulated sugar 10kg, phosphate 1kg, yeast extract 1.5kg, xylitol 1.2kg, glucose 1.3kg, natrium nitrosum 0.013kg, sodium isoascorbate 0.25kg, flavorant 3.5kg, pickles materials; Pickle materials and comprise phosphate 0.35kg, salt 0.6kg, white granulated sugar 0.6kg, lure red 0.0035kg; Wherein phosphate is the mixing of sodium phosphate trimer, calgon and sodium pyrophosphate, and the mass ratio of three is 2:1:2.

The lean to fat ratio of described pork is 1:9.5.Described emulsion paste is made up of soybean protein isolate and water, and the mass ratio of two kinds of compositions is 1:5.

Described flavorant comprises somatose cream, beef with brown sauce essence cream and high power meat essence cream; And the weight ratio of described somatose cream, beef with brown sauce essence cream and high power meat essence cream is 0.8:0.8:1.

Sandwich Baconic as above, its preparation process is as follows:

(1) raw meat thaws: select to meet the pork of hygienic requirements, chicken carries out process of thawing, thawing room temperature controls between-18 DEG C ± 2 DEG C, requirement room ventilation is good, thawing time is 22 hours, the central temperature of thawing to pork, chicken is at 3 DEG C, enter next procedure, require that smell, color and luster are all normal;

(2) rub: rubbed by meat grinder by the raw meat after thawing, pork source selects the orifice plate of 16mm carry out strand system, and chicken source selects the orifice plate of 8mm carry out strand system;

(3) knead-salting: by the pork of rubbing, pickle materials, natrium nitrosum pours tumbler into after mixing with frozen water, carry out tumbling, tumbling time is 4 hours, and per half an hour suspends 18min, and tumbling pickles 20h under being placed on 0 DEG C of condition;

(4) prepare emulsion paste: mixed in proportion with water by soybean protein isolate, fully stir with cutmixer and make emulsion paste;

(5) cut and mix: the chicken of rubbing is put into cutmixer, add phosphate to carry out cutting mixing 2.5min, add salt to cut and mix 5min, add emulsion paste to cut and mix 1.5min, add white granulated sugar, yeast extract, xylitol, glucose, natrium nitrosum, sodium isoascorbate and flavorant to cut and mix 1min, finally add modified corn starch and cassava modified starch, adding converted starch is want slowly to add uniformly, in order to avoid caking, cut mix to slurry moist, add the pork pickled again, stir;

(6) filling: loading cutting the slurry mixed in mould, evenly completing;

(7) boiling: mould is placed in boiling case, 65 DEG C of boiling 1.2h;

(8) sootiness: the demoulding is placed in Fumigator, 50 DEG C of dry 10min, 55 DEG C of sootiness 8min, continue sootiness 10min after turn-over;

(9) quick-frozen: after cooling, is placed in quick freezing repository quick-frozen, reaches-12 DEG C to central temperature;

(10) slice packaging: with Baconic's slicer by the product section after quick-frozen, thickness is 2mm, and packaging, is placed in quick freezing repository freezen protective.

Embodiment three

A kind of sandwich Baconic is prepared from by following raw material: the pork 115kg after pickling, Fresh Grade Breast 58kg, cock skin 46kg, emulsion paste 70kg, cassava modified starch 34kg, modified corn starch 11kg, frozen water 28kg, salt 6kg, white granulated sugar 10kg, phosphate 1kg, yeast extract 1.75kg, xylitol 1.3kg, glucose 1.3kg, natrium nitrosum 0.013kg, sodium isoascorbate 0.2kg, flavorant 2.5kg, pickles materials; Pickle materials and comprise phosphate 0.38kg, salt 0.65kg, white granulated sugar 0.65kg, lure red 0.0038kg; Wherein phosphate is the mixing of sodium phosphate trimer, calgon and sodium pyrophosphate, and the mass ratio of three is 2:1:2.

The lean to fat ratio of described pork is 1:9.Described emulsion paste is made up of soybean protein isolate and water, and the mass ratio of two kinds of compositions is 1:4.

Described flavorant comprises somatose cream, beef with brown sauce essence cream and high power meat essence cream; And the weight ratio of described somatose cream, beef with brown sauce essence cream and high power meat essence cream is 0.8:0.8:1.

Sandwich Baconic as above, its preparation process is as follows:

(1) raw meat thaws: select to meet the pork of hygienic requirements, chicken carries out process of thawing, thawing room temperature controls between-18 DEG C ± 2 DEG C, requirement room ventilation is good, thawing time is 23 hours, the central temperature of thawing to pork, chicken is at 4 DEG C, enter next procedure, require that smell, color and luster are all normal;

(2) rub: rubbed by meat grinder by the raw meat after thawing, pork source selects the orifice plate of 16mm carry out strand system, and chicken source selects the orifice plate of 8mm carry out strand system;

(3) knead-salting: by the pork of rubbing, pickle materials, natrium nitrosum pours tumbler into after mixing with frozen water, carry out tumbling, tumbling time is 4.5 hours, and suspend 18min time per, tumbling pickles 23h under being placed on 4 DEG C of conditions;

(4) prepare emulsion paste: mixed in proportion with water by soybean protein isolate, fully stir with cutmixer and make emulsion paste;

(5) cut and mix: the chicken of rubbing is put into cutmixer, add phosphate to carry out cutting mixing 3min, add salt to cut and mix 6min, add emulsion paste to cut and mix 2min, add white granulated sugar, yeast extract, xylitol, glucose, natrium nitrosum, sodium isoascorbate and flavorant to cut and mix 3min, finally add modified corn starch and cassava modified starch, adding converted starch is want slowly to add uniformly, in order to avoid caking, cut mix to slurry moist, add the pork pickled again, stir;

(6) filling: loading cutting the slurry mixed in mould, evenly completing;

(7) boiling: mould is placed in boiling case, 72 DEG C of boiling 1h;

(8) sootiness: the demoulding is placed in Fumigator, 53 DEG C of dry 10min, 60 DEG C of sootiness 15min, continue sootiness 15min after turn-over;

(9) quick-frozen: after cooling, is placed in quick freezing repository quick-frozen, reaches-12 DEG C to central temperature;

(10) slice packaging: with Baconic's slicer by the product section after quick-frozen, thickness is 2mm, and packaging, is placed in quick freezing repository freezen protective.

The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within all spirit in the invention and principle, any amendment done, equivalent replacement, improvement etc., within the protection domain that all should be included in the invention.

Claims (9)

1. a sandwich Baconic, it is characterized in that: comprise following parts by weight raw material, pork 100 ~ 120 parts, 50 ~ 60 parts, chicken, cock skin 40 ~ 48 parts, emulsion paste 60-75 part, cassava modified starch 30 ~ 36 parts, modified corn starch 10 ~ 12 parts, frozen water 20 ~ 30 parts, salt 4.5 ~ 6.2 parts, white granulated sugar 8.5 ~ 12.3 parts, yeast extract 1.2 ~ 2 parts, natrium nitrosum 0.01 ~ 0.015 part, phosphate 0.9 ~ 1.1 part, xylitol 1 ~ 1.5 part, glucose 1 ~ 1.5 part, sodium isoascorbate 0.2 ~ 0.32 part, flavorant 2.5 ~ 4.5 parts, pickle materials.

2. sandwich Baconic according to claim 1, is characterized in that: described in pickle the material that materials comprise following parts by weight, phosphate 0.3 ~ 0.4 part, salt 0.5 ~ 0.7 part, white granulated sugar 0.5 ~ 0.7 part, lure red 0.003 ~ 0.004 part.

3. sandwich Baconic according to claim 1 and 2, is characterized in that: described phosphate is one in sodium phosphate trimer, calgon and sodium pyrophosphate or two or more.

4. sandwich Baconic according to claim 1 and 2, is characterized in that: the lean to fat ratio of described pork is 1:8.5 ~ 1:9.5.

5. sandwich Baconic according to claim 1 and 2, is characterized in that: described chicken is Fresh Grade Breast.

6. sandwich Baconic according to claim 1 and 2, is characterized in that: described emulsion paste is made up of soybean protein isolate and water, and the mass ratio of two kinds of compositions is 1:4 ~ 1:5.

7. sandwich Baconic according to claim 1 and 2, is characterized in that: described flavorant comprises somatose cream, beef with brown sauce essence cream and high power meat essence cream.

8. sandwich Baconic according to claim 7, is characterized in that: the weight ratio of described somatose cream, beef with brown sauce essence cream and high power meat essence cream is 0.8:0.8:1.

9. prepare the method for the sandwich Baconic as described in any one of claim 1 ~ 8, it is characterized in that: comprise the following steps,

1) raw meat thaws: pork, chicken are carried out process of thawing, and temperature controls between-18 DEG C ± 2 DEG C, and require that room ventilation is good, thawing time is 20-24 hour, and the central temperature of thawing to pork, chicken can enter next procedure at 0 DEG C-4 DEG C;

2) rub: rubbed by meat grinder by the raw meat after thawing, pork source selects the orifice plate of 16-20mm carry out strand system, and chicken source selects the orifice plate of 6-8mm carry out strand system;

3) knead-salting: by the pork of rubbing, pickle materials, natrium nitrosum pours tumbler into after mixing with frozen water, carry out tumbling, tumbling time is 4 ~ 5 hours, and per half an hour suspends 15 ~ 20min, and tumbling pickles 20-24h under being placed on-3 DEG C ~ 5 DEG C conditions;

4) prepare emulsion paste: mixed in proportion with water by soybean protein isolate, fully stir with cutmixer and make emulsion paste;

5) cut and mix: by described proportioning, the chicken of rubbing is put into cutmixer, add phosphate to carry out cutting mixing 2-3min, add salt to cut and mix 4-6min, add emulsion paste to cut and mix 1-2min, add white granulated sugar, yeast extract, xylitol, glucose, natrium nitrosum, sodium isoascorbate and flavorant to cut and mix 1-3min, finally add modified corn starch and cassava modified starch, cut mix to slurry moist, add the pork pickled again, stir;

6) filling: loading cutting the slurry mixed in mould, evenly completing;

7) boiling: mould is placed in boiling case, 60 ~ 75 DEG C of boiling 0.9 ~ 1.2h; Preferably, 70 DEG C of boiling 1h;

8) sootiness: the demoulding is placed in Fumigator, 50 ~ 60 DEG C of dry 5-10min, 50 ~ 60 DEG C of sootiness 10 ~ 15min, continue sootiness 5 ~ 15min after turn-over; Preferably; 50 DEG C of dry 5-10min, 60 DEG C of sootiness 15min, continue sootiness 10min after turn-over;

9) quick-frozen: after cooling, is placed in quick freezing repository quick-frozen, reaches-15 ~-5 DEG C to central temperature; Preferably ,-10 DEG C;

10) slice packaging: with Baconic's slicer by the product section after quick-frozen, packaging, is placed in quick freezing repository freezen protective; Preferably, thickness is 1.8 ~ 2mm.