CN108029975A - A kind of instant orange peel bacon and preparation method thereof - Google Patents

A kind of instant orange peel bacon and preparation method thereof Download PDF

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Publication number
CN108029975A
CN108029975A CN201711178474.5A CN201711178474A CN108029975A CN 108029975 A CN108029975 A CN 108029975A CN 201711178474 A CN201711178474 A CN 201711178474A CN 108029975 A CN108029975 A CN 108029975A
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bacon
parts
orange peel
orange
instant
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Inventor
何祥
李鹏程
姚丽丽
李正伦
吴述银
董晓莉
胡兆兴
王太玉
张忠奎
赵翱羽
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Zigui County Qugu Food Co Ltd
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Zigui County Qugu Food Co Ltd
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Priority to CN201711178474.5A priority Critical patent/CN108029975A/en
Publication of CN108029975A publication Critical patent/CN108029975A/en
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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
    • 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
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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

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Abstract

The invention discloses a kind of instant orange peel bacon and preparation method thereof, it includes following raw material by weight：0.1 0.3 parts of 100 parts of bacon, 10 20 parts of orange skin, 5 10 parts of orange juice, 13 parts of flores aurantii, 48 parts of wine, 12 parts of sugar, 0.5 1 parts of ginger powder, 0.5 1 parts of salt and vinegar.The method that tradition is directly steamed with the orange peel dried together with bacon is adjusted to steam the technology finally toasted after first boiling during preparation, by repeatedly processing, the grease of meat is eliminated, improves the mouthfeel of bacon, reach instant purpose.

Description

A kind of instant orange peel bacon and preparation method thereof
Technical field
The invention belongs to food processing field, is related to a kind of flavor specialty, be specially a kind of instant orange peel bacon and its Preparation method.
Background technology
Zigui is located in the Changjiang river the Xiling Gorge side, and storehouse is first in Dam Site of Three Gorges Project, and Zigui training citrus is with a long history, early in 2,000 Many years ago, great patriotic poet bends original and is just write in hometown《Tangerine is praised》Famous chapter, Zigui is because abounding with navel orange in 1 now April in year is named as in " township of Chinese navel orange " by national departments concerned.
There is one of featured delicious food in Zigui locality, orange peel bacon, it is that the orange peel that will be dried is steamed together with bacon and formed, its Now it must do and now eat, mouthfeel can be influenced after cool, and storage time length can go bad, it has not been convenient to storage and carry.
The content of the invention
It is an object of the invention to provide a kind of instant orange peel bacon and preparation method thereof, the mouthfeel of orange peel bacon can be optimized And flavor, convenient storage are carried, can eaten at any time.
In order to solve the above technical problems, the technical solution adopted in the present invention is：A kind of instant orange peel bacon, including by The following raw material of parts by weight meter：100 parts of bacon, 10-20 parts of orange skin, 5-10 parts of orange juice, 1-3 parts of flores aurantii, 4-8 parts of wine, sugar 1-2 Part, 0.5-1 parts of ginger powder, 0.5-1 parts of salt and 0.1-0.3 parts of vinegar.
Further, 100 parts of bacon, 15 parts of orange skin, 5 parts of orange juice, 1 part of flores aurantii, 5 parts of wine, sugared 1.6 parts, ginger powder 0.8 0.1 part of part, 0.8 part of salt and vinegar.
Further, the raw material further includes 0.5-0.8 parts of tea powder, 0.1-0.5 parts of honey.
Further, the bacon is dried meat, and wine is wine of navel orange.
The invention further relates to a kind of method for preparing instant orange peel bacon, comprise the following steps：
1）Orange skin carries out baking 1-2h at 50-60 DEG C, and it is powdered or scoriform orange peel material then to crush；
2）Bacon is cleaned, and is cut into bulk, is added cold water and is boiled, added in cold water orange peel, orange juice, flores aurantii, wine, sugar, ginger powder, salt and Vinegar mixes, and is taken out after boiling 5-10min, bacon is cut into sheet；
3）The bacon and step 1 that step 2) is cut）Obtained orange peel material mixing is steamed, and during mixing, first piles up bacon, so Orange peel material was spread in the last time of bacon afterwards, then piles up bacon, spreads orange peel material, is so repeated；Fire cooling is closed after steaming 20-30min；
4）Bacon after steaming is toasted into 20-30min at 80-110 degrees Celsius, is cooled to room temperature, you can obtain instant orange peel Bacon.
Further, step 2）During middle boiling, tea powder is additionally added；Step 3）During middle baking, brushed after surface moisture drying dilute It is further continued for toasting after the honey released.
Further, step 3）In, during boiling, the weight ratio of bacon and orange peel material is 8:1.
Further, step 4）During middle baking, 5-10min first is toasted at 100-110 degrees Celsius, then brushes diluted honey Water, the concentration of honey is 40wt%, finally in 80-90 degrees Celsius of baking.
Further, step 4）During middle baking, toasted using hot wind, after cooling, be vacuum-packed.
The invention has the advantages that：
1st, steam what is finally toasted after the method that tradition is directly steamed with the orange peel dried together with bacon being adjusted to first boiling Technology, by repeatedly processing, eliminates the grease of meat, improves the mouthfeel of bacon, reach instant purpose.
2nd, orange skin is by the baking of certain time, and compared to directly drying, it contains a certain amount of moisture, and nutritional ingredient is such as Flavonoid substances loss is few, and the loss of its pericarp essential oil is small, flavor and nutrition beneficial to later stage increase bacon.
3rd, by boiling step, enable bacon rehydration and precuring, flores aurantii and orange juice are added in water, compared to simple water Boil, a part of component in flores aurantii and orange juice can be made preferably to be merged with bacon, increase its fragrance, and its raw meat can be removed Taste, adds ginger powder, wine also for fishy smell is removed, adds salt, sugar and light-coloured vinegar and be seasoned fresh adding.It can in addition contain add tea Powder, can deepen the color and luster of bacon, suppress peculiar smell, play the role of oxidation resistant, extend the shelf life.
When the 4th, steaming, bacon and orange peel material are intersected into stacking so that in heating process, nutriment and fragrance in orange peel Can preferably it be merged with bacon so that the taste in bacon is more strong.
5th, finally increase baking procedure, this is because the bacon after boiling is generally all very loose, is unfavorable for shaping and packs, And by baking after, can by digestion process moisture removal a part, meat is more compacted, more chewy texture；The opposing party Bacon color after the boiling of face is turned white, and as instant snack food, its color is not tempting enough, can deepen face by baking Color, appearance are more tempting；In the scheme being more highly preferred to, brush honey after surface moisture is dried, mouthfeel can not only be increased, mended Color, moreover it is possible to form protective layer on the top layer of bacon, extend its shelf-life.It is cured by the instant orange peel obtained after above-mentioned processing Meat, without adding other preservatives, you can storage more than 1 year.
Embodiment
The present invention is further illustrated with reference to embodiment, but the scope of protection of present invention is not limited to implement The scope of example statement.
Embodiment 1：
A kind of instant orange peel bacon, including following raw material by weight：100 parts of bacon, 10 parts of orange skin, orange juice 10 0.1 part of part, 3 parts of flores aurantii, 4 parts of wine, 1 part of sugar, 0.5 part of ginger powder, 0.5 part of salt and vinegar.
During preparation, comprise the following steps：
1）Orange skin carries out baking 1.5h at 55-60 DEG C, and it is powdered or scoriform orange peel material then to crush；Its water content is about For 35%；
2）Bacon is cleaned, and is cut into the bulk of about 10cm*10cm, is added cold water and is boiled, in cold water according to said ratio add orange peel, Orange juice, flores aurantii, wine, sugar, ginger powder, salt and vinegar mix, and are taken out after boiling 10min, bacon is cut into the sheet of about 3m thickness；
3）The bacon and step 1 that step 2) is cut）Obtained orange peel material mixing is steamed, and during mixing, first piles up bacon, so Orange peel material was spread in the last time of bacon afterwards, then piles up bacon, spreads orange peel material, is so repeated；Fire cooling is closed after steaming 20min；
4）Bacon after steaming is toasted into 30min at 80-90 DEG C, is cooled to room temperature, you can obtain instant orange peel bacon.
Embodiment 2：
A kind of instant orange peel bacon, including following raw material by weight：Air-dry 100 parts of bacon, 15 parts of orange skin, orange juice 0.1 part of 5 parts, 1 part of flores aurantii, 5 parts of wine, 1.6 parts of sugar, 0.8 part of ginger powder, 0.8 part of salt and vinegar.
During preparation, comprise the following steps：
1）Orange skin carries out baking 2h at 50-55 DEG C, and it is powdered or scoriform orange peel material then to crush；Its water content is about 30%；
2）Bacon is cleaned, and is cut into the bulk of about 10cm*10cm, is added cold water and is boiled, in cold water according to said ratio add orange peel, Orange juice, flores aurantii, wine, sugar, ginger powder, salt and vinegar mix, and are taken out after boiling 5min, bacon is cut into the sheet of about 3m thickness；
3）The bacon and step 1 that step 2) is cut）Obtained orange peel material mixing is steamed, and during mixing, first piles up bacon, so Orange peel material was spread in the last time of bacon afterwards, then piles up bacon, spreads orange peel material, is so repeated；Fire cooling is closed after steaming 25min；
4）Bacon after steaming is toasted into 25min at 85-95 DEG C, is cooled to room temperature, you can obtain instant orange peel bacon.
Embodiment 3：
A kind of instant orange peel bacon, including following raw material by weight：Air-dry 100 parts of bacon, 20 parts of orange skin, orange juice 0.3 part of 8 parts, 2 parts of flores aurantii, 8 parts of wine, 2 parts of sugar, 1 part of ginger powder, 1 part of salt and vinegar.
During preparation, comprise the following steps：
1）Orange skin carries out baking 1h at 55-60 DEG C, and it is powdered or scoriform orange peel material then to crush；Its water content is about 30%；
2）Bacon is cleaned, and is cut into the bulk of about 10cm*10cm, is added cold water and is boiled, in cold water according to said ratio add orange peel, Orange juice, flores aurantii, wine, sugar, ginger powder, salt and vinegar mix, and are taken out after boiling 8min, bacon is cut into the sheet of about 3m thickness；
3）The bacon and step 1 that step 2) is cut）Obtained orange peel material mixing is steamed, and during mixing, first piles up bacon, so Orange peel material was spread in the last time of bacon afterwards, then piles up bacon, spreads orange peel material, is so repeated；Fire cooling is closed after steaming 30min；
4）Bacon after steaming is toasted into 20min at 100-110 DEG C, is cooled to room temperature, you can obtain instant orange peel bacon.
Embodiment 4：
A kind of instant orange peel bacon, including following raw material by weight：Air-dry 100 parts of bacon, 15 parts of orange skin, orange juice 0.2 part of 5 parts, 1 part of flores aurantii, 5 parts of wine, 1.6 parts of sugar, 0.8 part of ginger powder, 0.5 part of tea powder, 0.8 part of salt, 0.1 part of vinegar and honey.
During preparation, comprise the following steps：
1）Orange skin carries out baking 2h at 50-55 DEG C, and it is powdered or scoriform orange peel material then to crush；Its water content is about 30%；
2）Bacon is cleaned, and is cut into the bulk of about 10cm*10cm, is added cold water and is boiled, in cold water according to said ratio add orange peel, Orange juice, flores aurantii, wine, sugar, ginger powder, tea powder, salt and vinegar mix, and are taken out after boiling 5min, bacon is cut into the sheet of about 3m thickness；
3）The bacon and step 1 that step 2) is cut）Obtained orange peel material mixing is steamed, and during mixing, first piles up bacon, so Orange peel material was spread in the last time of bacon afterwards, then piles up bacon, spreads orange peel material, is so repeated；Fire cooling is closed after steaming 25min；
4）Bacon after steaming first toasts 10min at 100-110 degrees Celsius, then brushes diluted hydromel, the concentration of honey For 40wt%, 15min finally is toasted at 90 degrees Celsius, is cooled to room temperature, you can obtain instant orange peel bacon.
Embodiment 5：
A kind of instant orange peel bacon, including following raw material by weight：Air-dry 100 parts of bacon, 15 parts of orange skin, orange juice 0.2 part of 5 parts, 1 part of flores aurantii, 5 parts of wine, 1.6 parts of sugar, 0.8 part of ginger powder, 0.5 part of tea powder, 0.8 part of salt, 0.1 part of vinegar and honey.It is used Wine be wine of navel orange.
During preparation, comprise the following steps：
1）Orange skin carries out baking 2h at 50-55 DEG C, and it is powdered or scoriform orange peel material then to crush；Its water content is about 30%；
2）Bacon is cleaned, and is cut into the bulk of about 10cm*10cm, is added cold water and is boiled, in cold water according to said ratio add orange peel, Orange juice, flores aurantii, wine, sugar, ginger powder, tea powder, salt and vinegar mix, and are taken out after boiling 5min, bacon is cut into the sheet of about 3m thickness；
3）The bacon and step 1 that step 2) is cut）Obtained orange peel material mixing is steamed, and during mixing, first piles up bacon, so Orange peel material was spread in the last time of bacon afterwards, then piles up bacon, spreads orange peel material, is so repeated；Fire cooling is closed after steaming 25min；
4）Bacon after steaming first toasts 10min at 100-110 degrees Celsius, then brushes diluted hydromel, the concentration of honey For 40wt%, 15min finally is toasted at 90 degrees Celsius, is cooled to room temperature, you can obtain instant orange peel bacon.
The room temperature preservation of vacuum packaging mouth is carried out to the orange peel bacon of preparation, its storage life can reach more than 1 year, its Color and luster is nature pink or bronzing, and glossy, dense structure is flexible, and no juice exudation, eats moderately salted, taste Delicious, has the fragrance of navel orange and bacon, free from extraneous odour.
The above embodiments are only the preferred technical solution of the present invention, and are not construed as the limitation for the present invention, this Shen Please in embodiment and embodiment in feature in the case where there is no conflict, can mutually be combined.The protection model of the present invention Enclose the equivalent substitution side of technical characteristic in the technical solution that should be recorded with claim, including the technical solution of claim record Case is protection domain.Equivalent substitution i.e. within this range is improved, also within protection scope of the present invention.

Claims (9)

1. a kind of instant orange peel bacon, it is characterised in that including following raw material by weight：100 parts of bacon, orange skin 10-20 parts, 5-10 parts of orange juice, 1-3 parts of flores aurantii, 4-8 parts of wine, 1-2 parts of sugar, 0.5-1 parts of ginger powder, 0.5-1 parts of salt and vinegar 0.1-0.3 Part.
2. instant orange peel bacon according to claim 1, it is characterised in that：100 parts of bacon, 15 parts of orange skin, orange juice 5 0.1 part of part, 1 part of flores aurantii, 5 parts of wine, 1.6 parts of sugar, 0.8 part of ginger powder, 0.8 part of salt and vinegar.
3. instant orange peel bacon according to claim 1, it is characterised in that：The raw material further includes tea powder 0.5-0.8 Part, 0.1-0.5 parts of honey.
4. instant orange peel bacon according to claim 1, it is characterised in that：The bacon is dried meat, and wine is navel orange Wine.
A kind of 5. method for preparing instant orange peel bacon, it is characterised in that comprise the following steps：
1）Orange skin carries out baking 1-2h at 50-60 DEG C, and it is powdered or scoriform orange peel material then to crush；
2）Bacon is cleaned, and is cut into bulk, is added cold water and is boiled, added in cold water orange peel, orange juice, flores aurantii, wine, sugar, ginger powder, salt and Vinegar mixes, and is taken out after boiling 5-10min, bacon is cut into sheet；
3）The bacon and step 1 that step 2) is cut）Obtained orange peel material mixing is steamed, and during mixing, first piles up bacon, so Orange peel material was spread in the last time of bacon afterwards, then piles up bacon, spreads orange peel material, is so repeated；Fiery stand to cold is closed after steaming 20-30min But；
4）Bacon after steaming is toasted into 20-30min at 80-110 degrees Celsius, is cooled to room temperature, you can obtain instant orange peel Bacon.
6. according to the method described in claim 5, it is characterized in that：Step 2）During middle boiling, tea powder is additionally added；Step 3）Middle baking When roasting, it is further continued for toasting after brushing diluted honey after surface moisture drying.
7. according to the method described in claim 6, it is characterized in that：Step 3）In, during boiling, the weight ratio of bacon and orange peel material For 8:1.
8. according to the method described in claim 6, it is characterized in that：Step 4）During middle baking, first in 100-110 degrees Celsius of baking 5-10min, then brushes diluted hydromel, and the concentration of honey is 40wt%, finally in 80-90 degrees Celsius of baking.
9. according to the method described in claim 6, it is characterized in that：Step 4）During middle baking, toasted, cooled down using hot wind Afterwards, it is vacuum-packed.
CN201711178474.5A 2017-11-23 2017-11-23 A kind of instant orange peel bacon and preparation method thereof Pending CN108029975A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111194874A (en) * 2020-03-16 2020-05-26 西南大学 Instant low-sodium-salt spicy preserved meat and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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Application publication date: 20180515