CN106165841A - A kind of bacon coloclysis and processing method thereof - Google Patents
A kind of bacon coloclysis and processing method thereof Download PDFInfo
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- CN106165841A CN106165841A CN201610605808.1A CN201610605808A CN106165841A CN 106165841 A CN106165841 A CN 106165841A CN 201610605808 A CN201610605808 A CN 201610605808A CN 106165841 A CN106165841 A CN 106165841A
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- coloclysis
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- 235000015241 bacon Nutrition 0.000 title claims abstract description 53
- 238000003672 processing method Methods 0.000 title claims abstract description 24
- 235000015278 beef Nutrition 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 23
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 19
- 235000013372 meat Nutrition 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 238000010025 steaming Methods 0.000 claims abstract description 11
- 229920002261 Corn starch Polymers 0.000 claims abstract description 9
- 239000008120 corn starch Substances 0.000 claims abstract description 9
- 230000000968 intestinal effect Effects 0.000 claims description 18
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 9
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 9
- CIWBSHSKHKDKBQ-UHFFFAOYSA-N 2-(1,2-dihydroxyethyl)-3,4-dihydroxy-2h-furan-5-one Chemical compound OCC(O)C1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-UHFFFAOYSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000001054 red pigment Substances 0.000 claims description 7
- 239000011121 hardwood Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000010288 sodium nitrite Nutrition 0.000 claims description 6
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 244000234623 Coprinus comatus Species 0.000 claims description 3
- 235000004439 Coprinus comatus Nutrition 0.000 claims description 3
- 240000000588 Hericium erinaceus Species 0.000 claims description 3
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 3
- 240000000599 Lentinula edodes Species 0.000 claims description 3
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 3
- 244000113306 Monascus purpureus Species 0.000 claims description 3
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 3
- 235000007685 Pleurotus columbinus Nutrition 0.000 claims description 3
- 240000001462 Pleurotus ostreatus Species 0.000 claims description 3
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims description 3
- 244000309464 bull Species 0.000 claims description 3
- 229940057059 monascus purpureus Drugs 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- ZAOCWQZQPKGTRN-UHFFFAOYSA-N nitrous acid;sodium Chemical compound [Na].ON=O ZAOCWQZQPKGTRN-UHFFFAOYSA-N 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 241000792859 Enema Species 0.000 abstract description 7
- 239000007920 enema Substances 0.000 abstract description 7
- 229940095399 enema Drugs 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 235000013409 condiments Nutrition 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 6
- 235000015277 pork Nutrition 0.000 description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000002671 adjuvant Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 2
- 230000007413 intestinal health Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000003563 vegetarian diet Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000002316 fumigant Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food processing field, be specifically related to a kind of bacon coloclysis and processing method thereof.For the defect that bacon coloclysis not comprehensive nutrition in prior art, local flavor are the most positive, the present invention provides bacon coloclysis and the processing method thereof of a kind of European local flavor.The meat enema of the present invention is with Carnis Sus domestica and beef as primary raw material, coordinate raw materials such as adding fowl egg liquid, corn starch, Herba Apii graveolentis, mushrooms, add auxiliary and condiment, cut through Feedstock treating, mixing mix, raw material tumbling, fill steaming and decocting, the steps such as sterilization packaging of fire-cureing, processing obtains a kind of bacon coloclysis.The bacon coloclysis of the present invention is nutritious comprehensively, mouthfeel is good and has strong fruit tree perfume and sootiness fragrance, and its processing method is simple, and raw material is easy to get, and the processing for meat enema provides a kind of new selection.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of bacon coloclysis and processing method thereof.
Background technology
Coloclysis based article is a kind of meat product deeply welcome by consumers in general, is characterized in that meat is fine and smooth, fresh and tender refreshing
Mouth, easy to carry, simply eaten, long shelf-life.In recent years, along with improving constantly of people's living standard, except requiring that meat fills
Outside enteral nutriment health, requiring more and more higher to the local flavor of meat enema, the meat enema of various local flavors also arises at the historic moment.
Bacon coloclysis, because of the local flavor of its uniqueness, receives pursuing of consumers in general, but, bacon on the market fills
Intestinal quality is uneven, and the most just, the present invention intends providing bacon coloclysis and the processing method thereof of a kind of European local flavor, this meat to local flavor
Coloclysis selects first-class pork tenderloin and essence beef to be raw material, adds suitable adjuvant and is prepared from.
Summary of the invention
For the defect that bacon coloclysis not comprehensive nutrition in prior art, local flavor are the most positive, the present invention provides a kind of European
The bacon coloclysis of local flavor and processing method thereof.
First technical problem that the invention solves the problems that is to provide a kind of bacon coloclysis, and its raw material includes: by weight
Number meter, Carnis Sus domestica 50-60 part, beef 30-40 part, fowl egg liquid 15-20 part, corn starch 20-30 part, Herba Apii graveolentis 5-10 part, mushrooms 10-
20 parts, pickle salt 3-5 part, monosodium glutamate 3-5 part, white sugar 1-3 part, Herba Rosmarini Officinalis 3-5 part, ascorbic acid usp/bp 3-5 part, black green pepper
1-3 part, garlicin 1-3 part, sodium nitrite 1-3 part, monascus red pigment liquid 1-3 part.
Wherein, in above-mentioned bacon coloclysis, described Carnis Sus domestica, the particle diameter of beef are≤5mm.
Wherein, in above-mentioned bacon coloclysis, described mushrooms refers at least in Lentinus Edodes, Pleurotus ostreatus, Coprinus comatus or Hericium erinaceus (Bull. Ex Fr.) Pers.
Kind.
The present invention also provides for the processing method of a kind of bacon coloclysis, comprises the following steps:
A, Feedstock treating
Carnis Sus domestica, beef are processed into the≤meat paste of 5mm, and fowl egg liquid stirs, and Herba Apii graveolentis, mushrooms chopped become 0.1-0.5cm
Unqualified；
B, mixing are cut and are mixed
The each raw material handled well in step a is weighed by following weight parts: Carnis Sus domestica 50-60 part, beef 30-40 part, fowl egg
Liquid 15-20 part, corn starch 20-30 part, Herba Apii graveolentis 5-10 part, mushrooms 10-20 part, after each raw material blending, put into cutmixer high
Speed is cut and is mixed 3-5 minute, stands 15-30min；
C, raw material tumbling
By cutting in step b, the material mixed is sunken to be put in tumbler, adds pickle salt 3-5 part, monosodium glutamate 3-5 part, white sugar 1-3
Part, Herba Rosmarini Officinalis 3-5 part, ascorbic acid usp/bp 3-5 part, black green pepper 1-3 part, garlicin 1-3 part, sodium nitrite 1-3 part, Monas cuspurpureus Went
Red pigment liquid 1-3 part, evacuation, tumbling 30-60min goes out sunken, stands 4-6h；
D, fill, baking, steaming and decocting
Use casing film to carry out fill, put into after fill in 50-60 DEG C of dehydrator and toast, be baked to intestinal surface and do
Dry, after faint yellow, proceed to digester, steaming and decocting 2-3h under the conditions of 80-90 DEG C；
E, sootiness, sterilize, pack
Step d gained coloclysis is proceeded to Fumigator, in stove, puts into hardwood, use naked light to fire-cure, until intestinal body surface
Face is bright purplish red, and the coloclysis after fire-cureing sterilizes 30-60min at 90-100 DEG C, is cooled to room temperature, and sealed bundle is dressed up
Type.
Wherein, in the processing method of above-mentioned bacon coloclysis, cut at a high speed described in step b speed when mixing be 2000～
3000r/min。
Wherein, in the processing method of above-mentioned bacon coloclysis, cut temperature when mixing described in step b and be 0-4 DEG C.
Wherein, in the processing method of above-mentioned bacon coloclysis, tumbling temperature described in step c is 0-4 DEG C, and dwell temperature is
0-10℃。
The invention have the benefit that the present invention selects pork tenderloin and refined beef to be that primary raw material prepares bacon filling
Intestinal, Carnis Sus domestica and beef are through suitable proportioning, and the sootiness intestinal making processing obtain has that protein is high, fat content is relatively low
Advantage, the present invention adds the fowl egg liquid of 15-20 weight portion simultaneously, includes abundant lecithin, promotes mouth while providing nutrition
Sense, makes bacon coloclysis more Q bullet chew strength；The present invention is also added into Herba Apii graveolentis 5-10 part, mushrooms 10-20 part, and mushrooms material is
Natural flavoring agent, increases the fragrance of bacon coloclysis, and Herba Apii graveolentis content of cellulose is high, can promote intestinal peristalsis promoting, after keeping eating
Intestinal health.Meanwhile, present invention processing is the bacon coloclysis of a kind of European local flavor, be also added into Herba Rosmarini Officinalis, black green pepper and
Garlicin is as agent of rendering palatable, and the present invention adds man-hour, uses hardwood naked light to carry out fire-cureing forming, intestinal surface color
Deeply, in bright purplish red, there are charcoal ash and the delicate fragrance of fruit tree, and there is strong sootiness fragrance, be a kind of nutrient health, mouthfeel
Good, the bacon coloclysis of aromatic flavor.
Detailed description of the invention
The present invention provides a kind of bacon coloclysis, and its raw material includes: count by weight, Carnis Sus domestica 50-60 part, beef 30-
40 parts, fowl egg liquid 15-20 part, corn starch 20-30 part, Herba Apii graveolentis 5-10 part, mushrooms 10-20 part, pickle salt 3-5 part, monosodium glutamate 3-5
Part, white sugar 1-3 part, Herba Rosmarini Officinalis 3-5 part, ascorbic acid usp/bp 3-5 part, black green pepper 1-3 part, garlicin 1-3 part, nitrous acid
Sodium 1-3 part, monascus red pigment liquid 1-3 part.
Wherein, in above-mentioned bacon coloclysis, pork tenderloin selected by Carnis Sus domestica, as long as lean meat part, beef removes fertile muscle, choosing
Select refined beef.Carnis Sus domestica, beef thaw to-2 2 DEG C, and are fabricated to the meat paste of particle diameter≤5mm with meat grinder.
Wherein, in above-mentioned bacon coloclysis, described mushrooms refers at least in Lentinus Edodes, Pleurotus ostreatus, Coprinus comatus or Hericium erinaceus (Bull. Ex Fr.) Pers.
Kind.
The present invention also provides for the processing method of a kind of bacon coloclysis, comprises the following steps:
A, Feedstock treating
Carnis Sus domestica, beef are processed into the≤meat paste of 5mm, and fowl egg liquid stirs, and Herba Apii graveolentis, mushrooms chopped become 0.1-0.5cm
Unqualified；
B, mixing are cut and are mixed
The each raw material handled well in step a is weighed by following weight parts: Carnis Sus domestica 50-60 part, beef 30-40 part, fowl egg
Liquid 15-20 part, corn starch 20-30 part, Herba Apii graveolentis 5-10 part, mushrooms 10-20 part, after each raw material blending, put into cutmixer high
Speed is cut and is mixed 3-5 minute, stands 15-30min；
C, raw material tumbling
By cutting in step b, the material mixed is sunken to be put in tumbler, adds pickle salt 3-5 part, monosodium glutamate 3-5 part, white sugar 1-3
Part, Herba Rosmarini Officinalis 3-5 part, ascorbic acid usp/bp 3-5 part, black green pepper 1-3 part, garlicin 1-3 part, sodium nitrite 1-3 part, Monas cuspurpureus Went
Red pigment liquid 1-3 part, evacuation, tumbling 30-60min goes out sunken, stands 4-6h；
D, fill, baking, steaming and decocting
Use casing film to carry out fill, put into after fill in 50-60 DEG C of dehydrator and toast, be baked to intestinal surface and do
Dry, after faint yellow, proceed to digester, steaming and decocting 2-3h under the conditions of 80-90 DEG C；
E, sootiness, sterilize, pack
Step d gained coloclysis is proceeded to Fumigator, in stove, puts into hardwood, use naked light to fire-cure, until intestinal body surface
Face is bright purplish red, and the coloclysis after fire-cureing sterilizes 30-60min at 90-100 DEG C, is cooled to room temperature, and sealed bundle is dressed up
Type.
Wherein, in the processing method of above-mentioned bacon coloclysis, cut at a high speed described in step b speed when mixing be 2000～
3000r/min。
Wherein, in the processing method of above-mentioned bacon coloclysis, cut temperature when mixing described in step b and be 0-4 DEG C.
Wherein, in the processing method of above-mentioned bacon coloclysis, tumbling temperature described in step c is 0-4 DEG C, and dwell temperature is
0-10℃。
Refined Carnis Sus domestica and beef are carried out rational proportioning by the present invention, and the fat between pork tenderloin, flesh in tissue selected by Carnis Sus domestica
Fat content is few, and fertile muscle removed by beef, takes protein abundance and the few part of fat content, the bacon coloclysis height egg prepared
White low fat, nutrient health.
The present invention is also added into fowl egg liquid, containing abundant lecithin, it is also possible to promote the mouthfeel of meat enema, the meat of processing
Coloclysis good springiness, chew strength.
Additionally, the processing method of meat enema of the present invention is also inconsistent with traditional method, the present invention uses the side that naked light fire-cures
Formula, the bacon coloclysis color of preparation is beautiful, and color and luster is good, and meanwhile, the bacon coloclysis that charcoal is baked contains natural fruit tree fragrance, gas
Taste is strong, raciness.
Below in conjunction with embodiment, specific embodiments of the present invention are described further, but not by the protection of the present invention
In the range of scope is limited in described in embodiment.
Embodiment 1 technical solution of the present invention prepares bacon coloclysis
The processing method of a kind of bacon coloclysis, comprises the following steps:
A, Feedstock treating
Carnis Sus domestica, beef are processed into the≤meat paste of 5mm, and fowl egg liquid stirs, and Herba Apii graveolentis, mushrooms chopped become 0.1-0.5cm
Unqualified；
B, mixing are cut and are mixed
The each raw material handled well in step a is weighed by following weight parts: Carnis Sus domestica 50 parts, 30 parts of beef, fowl egg liquid 15 parts,
Corn starch 20 parts, Herba Apii graveolentis 5 parts, mushrooms 10 parts, after each raw material blending, put into cutmixer and cut at a high speed and mix 3 minutes, stand
15min；
C, raw material tumbling
By cutting in step b, the material mixed is sunken to be put in tumbler, adds pickle salt 3 parts, monosodium glutamate 3 parts, white sugar 1 part, fan
The most fragrant 3 parts, ascorbic acid usp/bp 3 parts, black green pepper 1 part, garlicin 1 part, sodium nitrite 1 part, monascus red pigment liquid 1 part, take out true
Sky, tumbling 30min goes out sunken, stands 4h；
D, fill, baking, steaming and decocting
Use casing film to carry out fill, put into after fill in 50 DEG C of dehydrators and toast, be baked to intestinal surface and be dried,
After faint yellow, proceed to digester, steaming and decocting 2h under the conditions of 80 DEG C；
E, sootiness, sterilize, pack
Step d gained coloclysis is proceeded to Fumigator, in stove, puts into hardwood, use naked light to fire-cure, until intestinal body surface
Face is bright purplish red, and the coloclysis after fire-cureing sterilizes 30min at 90 DEG C, is cooled to room temperature, sealed forming pack.
Embodiment 2 technical solution of the present invention prepares bacon coloclysis
The processing method of a kind of bacon coloclysis, comprises the following steps:
A, Feedstock treating
Carnis Sus domestica, beef are processed into the≤meat paste of 5mm, and fowl egg liquid stirs, and Herba Apii graveolentis, mushrooms chopped become 0.1-0.5cm
Unqualified；
B, mixing are cut and are mixed
The each raw material handled well in step a is weighed by following weight parts: Carnis Sus domestica 60 parts, 40 parts of beef, fowl egg liquid 20 parts,
Corn starch 30 parts, Herba Apii graveolentis 10 parts, mushrooms 20 parts, after each raw material blending, put into cutmixer and cut at a high speed and mix 5 minutes, stand
30min；
C, raw material tumbling
By cutting in step b, the material mixed is sunken to be put in tumbler, adds pickle salt 5 parts, monosodium glutamate 5 parts, white sugar 3 parts, fan
The most fragrant 5 parts, ascorbic acid usp/bp 5 parts, black green pepper 3 parts, garlicin 3 parts, sodium nitrite 3 parts, monascus red pigment liquid 3 parts, take out true
Sky, tumbling 60min goes out sunken, stands 6h；
D, fill, baking, steaming and decocting
Use casing film to carry out fill, put into after fill in 60 DEG C of dehydrators and toast, be baked to intestinal surface and be dried,
After faint yellow, proceed to digester, steaming and decocting 3h under the conditions of 90 DEG C；
E, sootiness, sterilize, pack
Step d gained coloclysis is proceeded to Fumigator, in stove, puts into hardwood, use naked light to fire-cure, until intestinal body surface
Face is bright purplish red, and the coloclysis after fire-cureing sterilizes 60min at 100 DEG C, is cooled to room temperature, sealed forming pack.
Comparative example 3 adds the amount of beef and prepares bacon coloclysis less than technical solution of the present invention
Except the amount adding beef is in addition to 20 weight portions, and remaining raw material and step are with embodiment 1.
Comparative example 4 is added without fowl egg and prepares bacon coloclysis
In addition to being added without fowl egg liquid, remaining step is with embodiment 1.
Comparative example 5 is added without Herba Apii graveolentis and prepares bacon coloclysis
In addition to being added without Herba Apii graveolentis, remaining step is with embodiment 1.
Comparative example 6 electricity baking is for bacon coloclysis
In step e, meat enema step d prepared proceeds to electric furnace, and electric furnace is baked to the glow of intestinal surface, after baking
Coloclysis sterilizes 60min at 100 DEG C, is cooled to room temperature, sealed forming pack.
Remaining raw material and step are with embodiment 1.
Each embodiment and comparative example gained vegetarian diet intestinal are carried out performance measurement, obtains result as shown in table 1 below.
The vegetarian diet intestinal performance indications that table 1 different processing methods obtains
From embodiment and comparative example: in the present invention, refined Carnis Sus domestica and beef are through suitable proportioning, it is provided that sufficient
Protein, fat content is relatively low, then with the use of fowl egg liquid, it is provided that abundant lecithin, adds elasticity, and nutrition is richer
Rich comprehensive, simultaneously with the use of Herba Apii graveolentis, it is provided that sufficient dietary fiber, intestinal health can be promoted, particularly, the present invention uses bright
The mode that fire fire-cures, the bacon coloclysis color and luster of preparation is bright purplish red and has strong fruit tree fragrant and sootiness perfume, do not uses
Fumigant then can reach sootiness fragrance, provides a kind of brand-new selection for bacon coloclysis.
In the present invention, Carnis Sus domestica and the ratio of beef, the addition of fowl egg liquid, the addition of Herba Apii graveolentis and other adjuvants adds
Entering is all an entirety, coordinates and uses the manufacture method fire-cureed of naked light, has just obtained the bacon coloclysis of the present invention, all of because of
Element all can not obtain scarce, together constitutes technical scheme.
Claims (7)
1. a bacon coloclysis, it is characterised in that raw material includes: count by weight, Carnis Sus domestica 50-60 part, beef 30-40
Part, fowl egg liquid 15-20 part, corn starch 20-30 part, Herba Apii graveolentis 5-10 part, mushrooms 10-20 part, pickle salt 3-5 part, monosodium glutamate 3-5
Part, white sugar 1-3 part, Herba Rosmarini Officinalis 3-5 part, ascorbic acid usp/bp 3-5 part, black green pepper 1-3 part, garlicin 1-3 part, nitrous acid
Sodium 1-3 part, monascus red pigment liquid 1-3 part.
Bacon coloclysis the most according to claim 1, it is characterised in that: described Carnis Sus domestica, the particle diameter of beef are≤5mm.
Bacon coloclysis the most according to claim 1, it is characterised in that: described mushrooms refer to Lentinus Edodes, Pleurotus ostreatus, Coprinus comatus or
At least one in Hericium erinaceus (Bull. Ex Fr.) Pers..
4. according to the processing method of the bacon coloclysis described in any one of claim 1-3, it is characterised in that: include following step
Rapid:
A, Feedstock treating
Carnis Sus domestica, beef are processed into the≤meat paste of 5mm, and fowl egg liquid stirs, and Herba Apii graveolentis, mushrooms chopped become that 0.1-0.5cm's is broken
End；
B, mixing are cut and are mixed
The each raw material handled well in step a is weighed by following weight parts: Carnis Sus domestica 50-60 part, beef 30-40 part, fowl egg liquid 15-
20 parts, corn starch 20-30 part, Herba Apii graveolentis 5-10 part, mushrooms 10-20 part, after each raw material blending, put into cutmixer and cut at a high speed and mix
3-5 minute, stand 15-30min；
C, raw material tumbling
By cutting in step b, the material mixed is sunken to be put in tumbler, addition pickle salt 3-5 part, monosodium glutamate 3-5 part, white sugar 1-3 part,
Herba Rosmarini Officinalis 3-5 part, ascorbic acid usp/bp 3-5 part, black green pepper 1-3 part, garlicin 1-3 part, sodium nitrite 1-3 part, Monas cuspurpureus Went is red
Element liquid 1-3 part, evacuation, tumbling 30-60min goes out sunken, stands 4-6h；
D, fill, baking, steaming and decocting
Use casing film to carry out fill, put into after fill in 50-60 DEG C of dehydrator and toast, be baked to intestinal surface and be dried,
After faint yellow, proceed to digester, steaming and decocting 2-3h under the conditions of 80-90 DEG C；
E, sootiness, sterilize, pack
Step d gained coloclysis is proceeded to Fumigator, put in stove hardwood, use naked light fire-cure, until intestinal surface in
Bright purplish red, the coloclysis after fire-cureing sterilizes 30-60min at 90-100 DEG C, is cooled to room temperature, sealed forming pack.
The processing method of bacon coloclysis the most according to claim 4, it is characterised in that: cut at a high speed described in step b and mix
Shi Sudu is 2000～3000r/min.
The processing method of bacon coloclysis the most according to claim 4, it is characterised in that: cut temperature when mixing described in step b
Degree is for 0-4 DEG C.
The processing method of bacon coloclysis the most according to claim 4, it is characterised in that: tumbling temperature described in step c
For 0-4 DEG C, dwell temperature is 0-10 DEG C.
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| CN106983091A (en) * | 2017-04-28 | 2017-07-28 | 合肥绿益食品有限公司 | Sootiness meat enema and preparation method thereof |
| CN107183594A (en) * | 2017-05-25 | 2017-09-22 | 合肥扬扬农业科技有限公司 | The preparation method of vegetables bowel lavage |
| CN107455680A (en) * | 2017-09-07 | 2017-12-12 | 安徽悠咔食品有限公司 | A kind of preparation method for the sootiness sesame pork slices that whet the appetite |
| CN112806538A (en) * | 2021-01-18 | 2021-05-18 | 高竟伦 | Sausage with beef flavor and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106983091A (en) * | 2017-04-28 | 2017-07-28 | 合肥绿益食品有限公司 | Sootiness meat enema and preparation method thereof |
| CN107183594A (en) * | 2017-05-25 | 2017-09-22 | 合肥扬扬农业科技有限公司 | The preparation method of vegetables bowel lavage |
| CN107455680A (en) * | 2017-09-07 | 2017-12-12 | 安徽悠咔食品有限公司 | A kind of preparation method for the sootiness sesame pork slices that whet the appetite |
| CN112806538A (en) * | 2021-01-18 | 2021-05-18 | 高竟伦 | Sausage with beef flavor and preparation method thereof |
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