CN106666442A - Method for preparing orange-scented preserved meat by using orange slag - Google Patents
Method for preparing orange-scented preserved meat by using orange slag Download PDFInfo
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- CN106666442A CN106666442A CN201710179416.8A CN201710179416A CN106666442A CN 106666442 A CN106666442 A CN 106666442A CN 201710179416 A CN201710179416 A CN 201710179416A CN 106666442 A CN106666442 A CN 106666442A
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- fructus citri
- citri tangerinae
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- bacon
- slag
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Abstract
The invention relates to a meat product processing method, and in particular to a method for preparing orange-scented preserved meat by using orange slag (including residues, mandarin peels, orange peels, shaddock peels and the like). According to the method, salt, five-spice powder (including main raw materials such as anise, Sichuan pepper, cinnamon, fennel, clove and gingers), soybean sauce and cooking wine are used as meat salting agents, and fumigation is carried out by using the orange slag to prepare the orange-scented preserved meat; a prepared meat product tastes soft, has an attractive appearance, bright color, tight texture and a clear hierarchy, has the fragrance striking the nose, is fat but not greasy and lean but not stiff, leads a person to endless aftertastes when the person eats the orange-scented preserved meat, is rich in nutrition and does not contain polyaromatic hydrocarbon such as benzopyrene, and can completely meet the national meat product standard. The method for preparing the orange-scented preserved meat is easy to operate and convenient to implement, and suitable for modern industrial production; the same method can be used for processing various animal meat such as pork, beef, fish meat, sausages and duck legs, and internal organs of various animals.
Description
Technical field
The present invention relates to food-processing method, the method that particularly a kind of utilization Fructus Citri tangerinae slag makes Fructus Citri tangerinae perfume bacon.
Background technology
Bacon refer to the process of meat Jing after pickling again through processed goods formed by smoked baked (or exposure under daylight), mainly
The ground such as Hunan, Sichuan and Guangdong are popular in, due to typically being pickled in twelfth month of the lunar calendar, therefore are referred to as " bacon ".Bacon has
There is color and luster attractive in appearance, unique flavor, nutritious, it is deep to be liked by everybody, but traditional bacon taste is single, much meets
Not demands of the present people to bacon taste.
China has been sure to occupy at present the first in the world as Orange Producing big country, Citrus cultivated area and annual production.However, Citrus
Due to the features such as cortex is soft and moisture content is high, the direct storing perishable of whole fruit is so as to causing storage time to be limited for fruit
System.Therefore, in actual production process in order that Citrus are fully used, its rotting rate is reduced, is often processed into canned food, fruit
Juice etc..Citrus pulp is exactly the leftover bits and pieces after citrusfruit processes juice processed or tank processed, mainly there is skin, seed, Vascular aurantii and remaining sarcocarp
Deng accounting for the 40% ~ 50% of fruit.In China, citrus pulp is used to extract pectin except a small amount of, does Chinese herbal medicine（Pericarpium Citri Reticulatae）And it is a small amount of
It is used as outside feedstuff, major part is all abandoned or is filled, and is not only caused feed resource and is wasted in a large number, and is caused serious
Environmental pollution.
The present invention is improved the manufacture method of bacon, takes full advantage of Fructus Citri tangerinae slag（Comprising residual after citrusfruit processing
Slag, Pericarpium Citri tangerinae, Pericarpium Citri junoriss and Pericarpium Citri grandiss etc.）As adjuvant, it is proposed that a kind of manufacture method of new Fructus Citri tangerinae perfume bacon.
The content of the invention
The present invention is primarily to solve the above problems, there is provided a kind of Novel bacon preparation side with unique Fructus Citri tangerinae Flavor
Method.
The purpose of the present invention is achieved through the following channels：
A kind of method that utilization Fructus Citri tangerinae slag makes Fructus Citri tangerinae perfume bacon, its step is as follows：
A. the preparation of butcher's meat agent：Butcher's meat agent is made up of following dispensing by manufactured meat percentage by weight：Sal 1 ~ 3%, soy sauce 0 ~ 1%,
Five spice powder 0.05 ~ 0.1%, cooking wine 0 ~ 1.2%；By said ratio by all dispensing precises, mix homogeneously, it is standby；
B. meat productss are pickled：By fresh boneless meat is slitting and threading, above-mentioned butcher's meat agent is added, pickle 8 ~ 40 h；
C. dry：Cinnamon after pickling is dried in Fumigator 8 ~ 16 h；
D. sootiness：The meat productss dried are hung in Fumigator, Fructus Citri tangerinae slag is put in the oven under Fumigator, after lighting
Sootiness in-furnace temperature is set to reach 45 ~ 60 DEG C of h of sootiness 12 ~ 36；
E. after bacon comes out of the stove cooling, pack after section, be placed in cold preservation in freezer.
Further, described fresh boneless meat is selected from animal flesh or pluck, more preferably Carnis Sus domestica, beef, the flesh of fish,
One kind in sausage, duck lower limb.
Further, fresh boneless meat is cut into long 20 ~ 40 cm, the strip of wide 3 ~ 4 cm in step B.
Further, curing process is preferably accomplished below at 8 DEG C in step B.
Further, preferably 45 ~ 60 DEG C of drying temperature in step C.
Further, preferably less than 0 DEG C of the refrigerated storage temperature in step E, more elects less than -5 DEG C as.
The beneficial effects of the present invention is：
（1）The present invention takes full advantage of industrial waste Fructus Citri tangerinae slag, using the fuel that it is smoked as bacon, not only solves a large amount of Fructus Citri tangerinae slags
The wasting of resources be all abandoned or fill and the problem of environmental pollution, it is even more important that obtained bacon can more meet city
Field needs, with particularly important commercial value.
（2）The present invention utilizes Fructus Citri tangerinae slag（Comprising residue, Pericarpium Citri tangerinae, Pericarpium Citri junoriss and Pericarpium Citri grandiss after citrusfruit processing etc.）Carry out smoke curing
Make Fructus Citri tangerinae perfume bacon, some derived essential oils in Fructus Citri tangerinae slag can be uniformly attached in the middle of bacon, do not broken completely by the method for being adopted
The configuration of bad bacon, compared with existing bacon on the market, mouthfeel is more soft, be not related to harmful process just can guarantee that color and luster
It is more bright, while having pleasant Fructus Citri tangerinae fragrant, and can substantially mitigate greasy feeling, taste fertilizer and oiliness, thin and not stiff, additionally, because
Health ingredients in Fructus Citri tangerinae slag incorporate, also more for nutritive value.
（3）Compared with existing bacon, present invention gained bacon can have the longer storage cycle.
（4）The method that the present invention prepares Fructus Citri tangerinae perfume bacon is simple to operate, convenient to carry out, is adapted to modern plant industry metaplasia
Produce, and same method is processed to make Carnis Sus domestica, beef, the flesh of fish, sausage, various animal flesh such as duck lower limb and its interior
It is dirty.
Specific embodiment
The present invention is described in further details with reference to specific embodiment, but the present invention is not limited to this.
Embodiment 1：Fructus Citri tangerinae perfume bacon
（1）：The preparation of butcher's meat agent：Butcher's meat agent is made up of following dispensing by manufactured meat percentage by weight：Sal 1.2 ~ 3%, soy sauce
0.5 ~ 1%, five spice powder 0.05 ~ 0.1%, cooking wine 0 ~ 1.2%；By said ratio by all dispensing precises, mix homogeneously,
It is standby；
（2）：Bone, stripping and slicing, pickle：Fresh Carnis Sus domestica of boning is cut into into long 30 cm or so, wide 3 cm and threading.Add above-mentioned salting down
Meat agent, rubs uniform repeatedly, and 30 ~ 40 h are pickled under the conditions of being placed in 4 DEG C；
（3）：Enter baking oven to do：The cinnamon pickled is dried into 12 ~ 16 h for 50 ~ 60 DEG C in Fumigator；
（4）：Sootiness：The meat productss dried are hung in Fumigator, Fructus Citri tangerinae slag is put in the oven under Fumigator, lighted
After make sootiness in-furnace temperature reach 50 ~ 60 DEG C of h of sootiness 24 ~ 36.Bacon color and luster after the completion of sootiness is attractive in appearance, Fructus Citri tangerinae is aromatic strongly fragrant；
（5）：Cooling, segmentation, packaging：Bacon is come out of the stove after cooling, and cutting into slices or suitably cutting into needs weight and block shape, Ran Houzhen
Empty package；
（6）：Storage：Meat productss after packaging are placed in cold preservation in -5 DEG C of freezer.
The Fructus Citri tangerinae of embodiment 2 perfume beef
（1）：The preparation of butcher's meat agent：Butcher's meat agent is made up of following dispensing by manufactured meat percentage by weight：Sal 1 ~ 2.8%, soy sauce
0.2 ~ 0.5%, five spice powder 0.05 ~ 0.08%, cooking wine 0 ~ 1.2%；By said ratio by all dispensing precises, mix homogeneously is
Into standby；
（2）：Stripping and slicing, pickle：Fresh boned beef is cut into into long 30 cm or so, wide 3 cm and threading.Above-mentioned butcher's meat agent is added,
Rub uniform repeatedly, 24 ~ 36 h are pickled under the conditions of being placed in 4 DEG C；
（3）：Enter baking oven to do：The cinnamon pickled is dried into 12 ~ 16h for 55 ~ 60 DEG C in Fumigator；
（4）：Sootiness：The meat productss dried are hung in Fumigator, Fructus Citri tangerinae slag is put in the oven under Fumigator, lighted
After make sootiness in-furnace temperature reach 55 ~ 60 DEG C of h of sootiness 12 ~ 20.Beef color and luster after the completion of sootiness is attractive in appearance, Fructus Citri tangerinae is aromatic strongly fragrant；
（5）：Cooling, segmentation, packaging：Beef is come out of the stove after cooling, and cutting into slices or suitably cutting into needs weight and block shape, Ran Houzhen
Empty package；
（6）：Storage：Meat productss after packaging are placed in cold preservation in -5 DEG C of freezer.
The Fructus Citri tangerinae of embodiment 3 perfume sausage
（1）：The preparation of butcher's meat agent：Butcher's meat agent is made up of following dispensing by manufactured meat percentage by weight：Sal 1 ~ 2.5%, soy sauce 0 ~
0.2%th, five spice powder 0.06 ~ 0.1%, cooking wine 0.8 ~ 1.2%；By said ratio by all dispensing precises, mix homogeneously,
It is standby；
（2）Stripping and slicing：Meat to be processed is cleaned up, through meat grinder meat paste is rubbed into；
（3）：Pickle：Above-mentioned butcher's meat agent is added, is stirred, it is interior under the conditions of being placed in 4 DEG C to pickle 8 ~ 10 h, it is allowed to tasty；
（4）：Coloclysis：The above-mentioned material sausage filler for stirring is poured in ready casing by hand, and tightens casing
Two ends, the length of every sausage is controlled in 25 ~ 30 cm；
（5）：Enter baking oven to do：The sausage pickled is hung over into 45 ~ 50 DEG C of 8 ~ 12 h of drying in Fumigator；
（6）：Sootiness：The meat productss dried are hung in Fumigator, Fructus Citri tangerinae slag is put in the oven under Fumigator, lighted
After make sootiness in-furnace temperature reach 45 ~ 50 DEG C of h of sootiness 12 ~ 15.Sausage color and luster after the completion of sootiness is attractive in appearance, Fructus Citri tangerinae is aromatic strongly fragrant；
（7）：Cooling, segmentation, packaging：Sausage is come out of the stove after cooling down and is vacuum-packed；
（8）：Storage：Meat productss after packaging are placed in cold preservation in -5 DEG C of freezer.
The Fructus Citri tangerinae fragrant fish meat of embodiment 4
（1）：The preparation of butcher's meat agent：Butcher's meat agent is made up of following dispensing by manufactured meat percentage by weight：Sal 1 ~ 2%, soy sauce 0.2 ~
0.5%th, five spice powder 0.06 ~ 0.1%, cooking wine 0 ~ 1.2%；By said ratio by all dispensing precises, mix homogeneously, it is standby
With；
（2）：Stripping and slicing, pickle：By the appropriate stripping and slicing of the fresh flesh of fish, above-mentioned butcher's meat agent is added, 24 ~ 36 h are pickled under the conditions of being placed in 4 DEG C；
（3）：Enter baking oven to do：The flesh of fish pickled is dried into 8 ~ 12 h for 50 ~ 60 DEG C in Fumigator；
（4）：Sootiness：The meat productss dried are hung in Fumigator, Fructus Citri tangerinae slag is put in the oven under Fumigator, lighted
After make sootiness in-furnace temperature reach 50 ~ 60 DEG C of h of sootiness 12 ~ 16.Flesh of fish color and luster after the completion of sootiness is attractive in appearance, Fructus Citri tangerinae is aromatic strongly fragrant；
（5）：Cooling, segmentation, packaging：The flesh of fish is come out of the stove after cooling, and cutting into slices or suitably cutting into needs weight and block shape, Ran Houzhen
Empty package；
（6）：Storage：Meat productss after packaging are placed in cold preservation in -5 DEG C of freezer.
The Fructus Citri tangerinae of embodiment 5 perfume duck lower limb
（1）：The preparation of butcher's meat agent：Butcher's meat agent is made up of following dispensing by manufactured meat percentage by weight：Sal 1 ~ 3%, soy sauce 0.2 ~
0.6%th, five spice powder 0.06 ~ 0.1%, cooking wine 0 ~ 1.2%；By said ratio by all dispensing precises, mix homogeneously, it is standby
With；
（2）：Pickle：Above-mentioned butcher's meat agent is added, 24 ~ 36 h are pickled under the conditions of being placed in 4 DEG C；
（3）：Enter baking oven to do：The duck lower limb pickled is dried into 12 ~ 16 h for 50 ~ 60 DEG C in Fumigator；
（4）：Sootiness：The meat productss dried are hung in Fumigator, Fructus Citri tangerinae slag is put in the oven under Fumigator, lighted
After make sootiness in-furnace temperature reach 50 ~ 60 DEG C of h of sootiness 12 ~ 16.Duck shank color pool after the completion of sootiness is attractive in appearance, Fructus Citri tangerinae is aromatic strongly fragrant；
（5）：Cooling, segmentation, packaging：Duck lower limb is come out of the stove after cooling, and suitably cutting into needs weight and block shape, is then vacuum-packed；
（6）：Storage：Meat productss after packaging are placed in cold preservation in -5 DEG C of freezer.
Above-described embodiment gained Fructus Citri tangerinae perfume meat, more identical than other conditions, the bacon storage phase commonly smoked grows more than 20%.
Above better embodiment only of the invention, above-mentioned design of the invention, those skilled in the art
Various modifications and adjustment can be also made to this.For example, raw meat species, salting period, the addition of Sal, cube meat size, baking
The adjustment of dry time, drying temperature, smoke fumigating time, manner of packing, storage method etc. and modification.Additionally, using the method for the present invention
The meat productss of preparation are bright and lustrous, and meat is soft, and Fructus Citri tangerinae perfume (or spice) is pleasant, nutrient health.However, similar this adjustment and modification belong to
In the essence of the present invention.
Claims (10)
1. a kind of method that utilization Fructus Citri tangerinae slag makes Fructus Citri tangerinae perfume bacon, it is characterised in that comprise the steps：
A. the preparation of butcher's meat agent：Butcher's meat agent is made up of following dispensing by manufactured meat percentage by weight：Sal 1 ~ 3%, soy sauce 0 ~ 1%,
Five spice powder 0.05 ~ 0.1%, cooking wine 0 ~ 1.2%；By said ratio by all dispensing precises, mix homogeneously, it is standby；
B. meat productss are pickled：By fresh boneless meat is slitting and threading, above-mentioned butcher's meat agent is added, pickle 8 ~ 40h；
C. dry：Meat after pickling is suspended on into 8 ~ 16 h of drying in Fumigator；
D. sootiness：The meat productss dried are hung in Fumigator, Fructus Citri tangerinae slag is put in the oven under Fumigator, after lighting
Sootiness in-furnace temperature is set to reach 45 ~ 60 DEG C of h of sootiness 12 ~ 36；
E. after bacon comes out of the stove cooling, pack after section, be placed in cold preservation in freezer.
2. the method for making Fructus Citri tangerinae perfume bacon using Fructus Citri tangerinae slag as claimed in claim 1, it is characterised in that：Described fresh boneless meat
For animal flesh or pluck.
3. the method for making Fructus Citri tangerinae perfume bacon using Fructus Citri tangerinae slag as claimed in claim 1, it is characterised in that：Described fresh boneless meat
For the one kind in Carnis Sus domestica, beef, the flesh of fish, sausage, duck lower limb.
4. the method for making Fructus Citri tangerinae perfume bacon using Fructus Citri tangerinae slag as claimed in claim 1, it is characterised in that：In step B, go fresh
Kindred is cut into long 20 ~ 40 cm, the strip of wide 3 ~ 4 cm.
5. method as claimed in claim 1, making Fructus Citri tangerinae perfume bacon using Fructus Citri tangerinae slag, it is characterised in that：Pickling in step B
Cheng Zhong, by curing agent uniform application in meat surface, rubs with tasty repeatedly.
6. as claimed in claim 1 using the method for making Fructus Citri tangerinae perfume bacon using Fructus Citri tangerinae slag, it is characterised in that：Salting down in step B
Process processed is carried out below 8 DEG C.
7. the method for making Fructus Citri tangerinae perfume bacon using Fructus Citri tangerinae slag as claimed in claim 1, it is characterised in that：Drying temperature in step C
Spend for 45 ~ 60 DEG C.
8. the method for making Fructus Citri tangerinae perfume bacon using Fructus Citri tangerinae slag as claimed in claim 1, it is characterised in that：Fructus Citri tangerinae slag in step D is
Fructus Citri tangerinae slag is dried, sootiness temperature is 45 ~ 60 DEG C.
9. the method for making Fructus Citri tangerinae perfume bacon using Fructus Citri tangerinae slag as claimed in claim 1, it is characterised in that：Cutlet described in E steps
After having smoked, hanging after steam in meat disperses and drops to room temperature, then is vacuum-packed to obtain Fructus Citri tangerinae perfume bacon finished product in ventilating and cooling place.
10. the method for making Fructus Citri tangerinae perfume bacon using Fructus Citri tangerinae slag as claimed in claim 1, it is characterised in that：Cold preservation temperature in step E
Spend for less than 0 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710179416.8A CN106666442A (en) | 2017-03-23 | 2017-03-23 | Method for preparing orange-scented preserved meat by using orange slag |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710179416.8A CN106666442A (en) | 2017-03-23 | 2017-03-23 | Method for preparing orange-scented preserved meat by using orange slag |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029975A (en) * | 2017-11-23 | 2018-05-15 | 秭归县屈姑食品有限公司 | A kind of instant orange peel bacon and preparation method thereof |
| CN108617996A (en) * | 2018-04-28 | 2018-10-09 | 李德鹏 | A kind of production method of beef bacon |
| CN108813417A (en) * | 2018-06-28 | 2018-11-16 | 兰才军 | No added nutrition bacon and its manufacture craft |
| CN110574879A (en) * | 2019-10-22 | 2019-12-17 | 溆浦县龙潭天然食品有限公司 | Method for fumigating preserved meat |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103005483A (en) * | 2013-01-24 | 2013-04-03 | 重庆敦康农业发展股份合作社 | Method for making Tujia scented bacon |
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2017
- 2017-03-23 CN CN201710179416.8A patent/CN106666442A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005483A (en) * | 2013-01-24 | 2013-04-03 | 重庆敦康农业发展股份合作社 | Method for making Tujia scented bacon |
Non-Patent Citations (2)
| Title |
|---|
| 姚金芝: "《农产品加工贮藏技术》", 28 February 2014, 河北科学技术出版社 * |
| 王玉田等: "《肉品加工技术》", 31 March 2008, 中国农业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029975A (en) * | 2017-11-23 | 2018-05-15 | 秭归县屈姑食品有限公司 | A kind of instant orange peel bacon and preparation method thereof |
| CN108617996A (en) * | 2018-04-28 | 2018-10-09 | 李德鹏 | A kind of production method of beef bacon |
| CN108813417A (en) * | 2018-06-28 | 2018-11-16 | 兰才军 | No added nutrition bacon and its manufacture craft |
| CN110574879A (en) * | 2019-10-22 | 2019-12-17 | 溆浦县龙潭天然食品有限公司 | Method for fumigating preserved meat |
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