CN108208616A - A kind of preparation method for recombinating Baconic - Google Patents
A kind of preparation method for recombinating Baconic Download PDFInfo
- Publication number
- CN108208616A CN108208616A CN201711373781.9A CN201711373781A CN108208616A CN 108208616 A CN108208616 A CN 108208616A CN 201711373781 A CN201711373781 A CN 201711373781A CN 108208616 A CN108208616 A CN 108208616A
- Authority
- CN
- China
- Prior art keywords
- preparation
- raw meat
- baconic
- marinated
- mold
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000020995 raw meat Nutrition 0.000 claims abstract description 42
- 238000005215 recombination Methods 0.000 claims abstract description 16
- 230000006798 recombination Effects 0.000 claims abstract description 16
- 239000000779 smoke Substances 0.000 claims abstract description 13
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 11
- 239000010452 phosphate Substances 0.000 claims abstract description 11
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 10
- 239000002131 composite material Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000000748 compression moulding Methods 0.000 claims abstract description 3
- 241000272525 Anas platyrhynchos Species 0.000 claims description 22
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- 229920000881 Modified starch Polymers 0.000 claims description 7
- 239000004368 Modified starch Substances 0.000 claims description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 235000019426 modified starch Nutrition 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 235000010288 sodium nitrite Nutrition 0.000 claims description 7
- 235000019710 soybean protein Nutrition 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 241000208293 Capsicum Species 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 239000001054 red pigment Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 4
- 235000010350 erythorbic acid Nutrition 0.000 claims description 4
- 235000015277 pork Nutrition 0.000 claims description 4
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 23
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 description 14
- 238000000034 method Methods 0.000 description 13
- 230000008569 process Effects 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 6
- 210000003205 muscle Anatomy 0.000 description 6
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000003825 pressing Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 235000019504 cigarettes Nutrition 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 206010013786 Dry skin Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- -1 compound Phosphate Chemical class 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation methods for recombinating Baconic, include the following steps：（1）Two or more raw meats is rubbed respectively；（2）Different types of raw meat of rubbing is mixed, and adds in dispensing mixing, the raw meat of mixing is subjected to marinated processing；Contain smoke solution and glutamine transaminage in the dispensing；Preferably, based on the weight of raw meat, 0.1 1% smoke solution and 0.1 1% glutamine transaminage are added in；Preferably, also containing 0.2 ~ 0.5% composite phosphate；（3）Raw meat after will be marinated is put into compression moulding in mold, and be placed in water-bath together with mold, then carries out boiling together with mold, carries out demoulding processing after cooling, obtains recombination Baconic.Recombination Baconic of the present invention through preparation can keep good form while product taste is ensured with quality, and finished product yield rate is high, up to 130%, reduce production loss, and simplify production and processing technology.
Description
Technical field
The present invention relates to a kind of preparation methods for recombinating Baconic, belong to food processing field.
Background technology
China is a meat products consumption big country.Meat products can generate many meat mincing, big portion of enterprise in process of production
Component selections meat mincing recycle production animal feed, reduce the performance of enterprises.Traditional Baconic is produced using the part belly of pig,
Due to the particularity of raw material, yield rate is relatively low, causes product selling price higher, is medium-to-high grade kind of Western-style Meat.
Invention content
Present invention solves the technical problem that being, recombination Baconic's finished product yield rate is not high in the prior art, is usually no more than
110%；Processing step is more, and fabrication cycle is longer, generally more than 40h, causes cost higher.
The technical scheme is that providing a kind of preparation method for recombinating Baconic, include the following steps：
(1) two or more raw meats is rubbed respectively；
(2) different types of raw meat of rubbing is mixed, and adds in dispensing mixing, the raw meat of mixing is pickled
Processing；Contain smoke solution and glutamine transaminage in the dispensing；Preferably, based on the weight of raw meat, 0.1-1% is added in
The glutamine transaminage of smoke solution and 0.1-1% (i.e. TG enzymes)；Preferably, also containing 0.2~0.5% composite phosphate；
(3) raw meat after will be marinated is put into compression moulding in mold, and be placed in water-bath together with mold, then together with mould
Tool carries out boiling, carries out demoulding processing after cooling, obtains recombination Baconic.
Pickling for the present invention is marinated to stand, this can be clearly distinguishable from other technological proces s, such as knead-salting.Standing salts down
System is to be pickled in curing process by the concentration diffusion of dispensing, does not apply external force.To expand dispensing when standing marinated certainly
Dissipate mixing, can with often pickle a period of time after carry out simple stir process.Compared to the technological proces s for applying external force, standing salts down
System can keep the quality of meat well, and can reduce the loss in production process.
Preferably, the raw meat is one or more in pork, duck brisket, duck skin.
Preferably, based on the weight percent of raw meat, the dispensing includes following components：1~6% salt, 0.2~
1% white granulated sugar, 0.2~3% soybean protein isolate, 0.2~3% modified starch, 5~50% water, 0.1~1% smoke solution, 0.1
It is~1%D- arabo-ascorbic acid acid sodium, 0.1~1%TG enzymes, 0.1~1% carragheen, 0.1~1% glucose, 0.1~1% compound
Phosphate, 0.001~0.01% monascorubin, 0.001~0.01% sodium nitrite, 0.001-0.01% capsicum red pigments.
Preferably, based on the weight percent of raw meat, the dispensing includes following components：1~3% salt, 0.2~
0.5% white granulated sugar, 0.5~1.5% soybean protein isolate, 0.5~1.5% modified starch, 5~25% water, 0.3~0.5% cigarette
Fumeol, 0.2~0.6%D- arabo-ascorbic acid acid sodium, 0.1~0.5%TG enzymes, 0.1~0.5% carragheen, 0.2~0.5% Portugal
Grape sugar, 0.2~0.5% composite phosphate, 0.001~0.01% monascorubin, 0.001~0.01% sodium nitrite,
0.001-0.01% capsicum red pigments.
Preferably, marinated condition is：At temperature -4~-2 DEG C, 7-10h is pickled, stirring is multiple when pickling, and stirs every time
After mixing 8-12min, 50-70min is stood.
Preferably, conditions of cooking is：Vapor (steam) temperature is kept at 70~80 DEG C, vapour cooking 1h~2h.
Preferably, in raw meat, the weight ratio of pork and duck brisket is 6.5:3.5.
Preferably, in step (3), obtained after demoulding is handled recombination Baconic carry out it is quick-frozen, be then sliced, be vacuum-packed.
Preferably, step (3), the temperature of water-bath is 15-55 DEG C, time 20-40min.
Preferably, when containing duck skin in raw meat, duck skin is individually pickled, then is mixed with other raw meats after marinated
It closes.
The technical concept total as one, the present invention also provides a kind of recombination Baconic, the recombination Baconic is by above-mentioned
Preparation method is made.
The prior art generally makes recombination Baconic generate unique sootiness taste using the method for sootiness.It is generally believed that sootiness
Process temperature is high, and moisture easily evaporates, so tumbling technique can be selected preferably to pickle Baconic, also results in and be processed into
This increase, while the evaporation of moisture can lead to the reduction of yield rate.However, the present invention directly adds smoke solution, reduced
More dryings is lost with sootiness.Selection, which is stood, pickles and raw meat effectively can be pickled, will during standing is marinated
Raw meat is mixed thoroughly, and addition phosphate can improve the texture of meat products, improves the water-retaining property of finished product.Save sootiness and rolling
It rubs, reduces processing cost and time, simplify technique, and effectively reduce the generation of harmful substance BaP.
The present invention is added in duck brisket, is processed and be suitble to the big rule of enterprise by glutamine transaminage and phosphate Application of composite
The recombination Baconic of mould production.While product taste is ensured with quality, cost is reduced, reduces the production cycle, and simplify
Processing technology reduces production loss, reduces the generation of harmful substance BaP.
Compared with prior art, the advantage of the invention is that：
Recombination Baconic of the present invention through preparation can keep good form while product taste is ensured with quality, into
Product yield rate is high, and general reachable 120%, 135% is reached as high as, reduces production loss, and simplify production and processing technology,
Fabrication cycle is 27h or so, removes sootiness and tumbling process, shortens the production cycle, reduces the generation of harmful substance BaP,
Solves the problems such as tradition recombination Baconic's preparation method finished product yield rate is low, and fabrication cycle is long, and cost is too high.
Specific embodiment
Below in conjunction with specific preferred embodiment, the invention will be further described, but not thereby limiting the invention
Protection domain.
Material and instrument employed in following embodiment are commercially available.
Embodiment 1
A kind of preparation method for recombinating Baconic, includes the following steps：
(1) sorting pre-processes：Pig neck shoulder muscle meat mincing, the duck brisket that production process generates are selected, meat grinder rubs respectively,
For pig neck shoulder muscle meat mincing weight 650g, duck brisket 350g.
(2) raw meat mixes：Two kinds of raw meats are sufficiently mixed uniformly.
(3) it is uniformly mixed with dispensing：Dispensing is to account in terms of raw meat weight percent including following components：2% salt,
0.2% white granulated sugar, 1.0% soybean protein isolate, 1.0% modified starch, 20% water, 0.4% smoke solution, 0.4%D- are different anti-bad
Hematic acid acid sodium, 0.3%TG enzymes, 0.3% carragheen, 0.3% glucose, 0.4% composite phosphate, 0.006% monascorubin,
0.002% sodium nitrite, 0.004% capsicum red pigment.It is sufficiently mixed uniformly with raw meat.
(4) it stands marinated：The raw meat that step (3) is uniformly mixed with dispensing is placed in 0~4 DEG C of environment, is stood marinated
8h。
(5) pressing mold：Step (4) terminates, and the mold cleaned up is spread PE films, then raw meat is packed into mold, on
Face keeps smooth, and also lid last layer PE films, compression are buckled well above.
(6) water bath with thermostatic control is handled：Raw meat after step (5) pressing mold is put into 37 DEG C of water bath with thermostatic control 30min.
(7) boiling：Step (6) treated Baconic's meat is subjected to vapour cooking, 76 DEG C of boiling 90min.
(8) it cools down：The well-done Baconic's meat of step (7) is cooled to room temperature first, is then transferred in 0~4 DEG C of cold room,
Cool down 8h.
(9) it demoulds：Baconic's demoulding that step (8) cooling terminates is handled.
(10) it is quick-frozen：The Baconic that step (9) has demoulded is relayed in special cooling unwheeling, put it is neat, ensure block with
It has the gap, is put into -33 DEG C of quick freezing repositories between block, carry out rapid freezing 8h.
(11) it is sliced：The Baconic's outbound freezed is transferred in 0~4 DEG C of library by step (10) and is thawed, until central temperature
During to -5 DEG C, microtome.
(12) it is vacuum-packed：Baconic after step (11) is sliced is vacuum-packed.
Embodiment 2
A kind of preparation method for recombinating Baconic, includes the following steps：
(1) sorting pre-processes：Pig neck shoulder muscle meat mincing, duck brisket, the duck skin that production process generates are selected, respectively meat grinder
It rubs, for pig neck shoulder muscle meat mincing weight 650g, duck brisket 350g, duck skin 50g.
(2) it is uniformly mixed with dispensing：Dispensing is to account in terms of raw meat weight percent including following components：2% salt,
0.2% white granulated sugar, 1.0% soybean protein isolate, 1.0% modified starch, 20% water, 0.4% smoke solution, 0.4%D- are different anti-bad
Hematic acid acid sodium, 0.3%TG enzymes, 0.3% carragheen, 0.3% glucose, 0.4% composite phosphate, 0.006% monascorubin,
0.002% sodium nitrite, 0.004% capsicum red pigment.It is sufficiently mixed uniformly with step (1) gained pig neck shoulder muscle.
(3) it is uniformly mixed with dispensing：Dispensing is to account in terms of raw meat weight percent including following components：2% salt,
0.2% white granulated sugar, 1.0% soybean protein isolate, 1.0% modified starch, 20% water, 0.4% smoke solution, 0.4%D- are different anti-bad
Hematic acid acid sodium, 0.3%TG enzymes, 0.3% carragheen, 0.3% glucose, 0.4% composite phosphate, 0.002% sodium nitrite.Point
It is not sufficiently mixed uniformly with duck brisket, the duck skin obtained by step (1).
(4) raw meat mixes：Pig neck shoulder muscle obtained by step (2) (3) is sufficiently mixed uniformly with duck brisket.
(5) it stands marinated：Raw meat obtained by step (4) is placed in 0~4 DEG C of environment, stands marinated 8h, duck skin individually salts down
System.
(6) pressing mold：Step (5) terminates, and the stainless steel mould cleaned up is spread PE films, then step (5) is mixed
Uniform raw meat is packed into mold 1/2, and duck skin obtained by step (5) is layered on centre, continues the raw meat for being uniformly mixed step (5)
Mold is packed into, keeps smooth above, then also lid last layer PE films above, drains net air, compression buckles well bitch chain.
(7) water bath with thermostatic control is handled：Raw meat after step (6) pressing mold is put into 37 DEG C of water bath with thermostatic control 30min.
(8) boiling：Step (7) treated Baconic's meat is subjected to vapour cooking, 76 DEG C of boiling 90min.
(9) it cools down：The well-done Baconic's meat of step (8) is cooled to room temperature first, is then transferred in 0~4 DEG C of cold room,
Cool down 8h.
(10) it demoulds：Baconic's demoulding that step (9) cooling terminates is handled.
(11) it is quick-frozen：The Baconic that step (10) has demoulded is relayed in special cooling unwheeling, put it is neat, ensure block with
It has the gap, is put into -33 DEG C of quick freezing repositories between block, carry out rapid freezing 8h.
(12) it is sliced：The Baconic's outbound freezed is transferred in 0~4 DEG C of library by step (11) and is thawed, until central temperature
During to -5 DEG C, microtome.
(13) it is vacuum-packed：Baconic after step (12) is sliced is vacuum-packed.
The cooking methods such as pan-fried, fried, roasting can be selected to handle according to personal taste when edible.The weight that two kinds of embodiments are processed
Tissue culture root can keep good form while product taste is ensured with quality, and finished product yield rate is high, reaches as high as 135%,
The preparation method reduces production loss, and simplifies production and processing technology, removes sootiness and tumbling process, shortens production
Period, reduce harmful substance BaP generation, solve tradition recombination Baconic's preparation method finished product yield rate it is low, fabrication cycle
It is long, the problems such as cost is too high.
Comparative example 1
The preparation method of comparative example 1 is substantially the same manner as Example 1, and difference lies in dispensings to remove smoke solution, and process increases cigarette
Censer smokes 8h, finds to extend, and yield rate is relatively low using the recombination Baconic fabrication cycle that Fumigator is smoked.
| Sample/preparation | Yield rate (%) |
| Embodiment 1 | 132 |
| Comparative example 1 | 111 |
Comparative example 2
The preparation method of comparative example 2 is substantially the same manner as Example 1, difference lies in standing to pickle to be changed to knead-salting, finds
It is not improved using the recombination Baconic quality of knead-salting, generates the production loss of bigger instead, increase production cost.
| Sample/preparation | Yield rate (%) |
| Embodiment 1 | 132 |
| Comparative example 2 | 131 |
The above is only the preferred embodiment of the present invention, and protection scope of the present invention is not limited merely to above-mentioned implementation
Example.All technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It is noted that for the art
Those of ordinary skill for, improvements and modifications without departing from the principle of the present invention, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of preparation method for recombinating Baconic, which is characterized in that include the following steps：
（1）Two or more raw meats is rubbed respectively；
（2）Different types of raw meat of rubbing is mixed, and adds in dispensing mixing, the raw meat of mixing is subjected to marinated place
Reason；Contain smoke solution and glutamine transaminage in the dispensing；
（3）Will it is marinated after raw meat be put into compression moulding in mold, and be placed in water-bath together with mold, then together with mold into
Row boiling carries out demoulding processing after cooling, obtains recombination Baconic.
2. preparation method as described in claim 1, which is characterized in that the raw meat is pork, a kind of in duck brisket, duck skin
It is or a variety of.
3. preparation method as described in claim 1, which is characterized in that based on the weight percent of raw meat, the dispensing packet
Include following components：1 ~ 6% salt, 0.2 ~ 1% white granulated sugar, 0.2 ~ 3% soybean protein isolate, 0.2 ~ 3% modified starch, 5 ~ 50% water,
0.1 ~ 1% smoke solution, 0.1 ~ 1% D-araboascorbic acid acid sodium, 0.1 ~ 1%TG enzymes, 0.1 ~ 1% carragheen, 0.1 ~ 1% glucose, 0.1
~ 1% composite phosphate, 0.001 ~ 0.01% monascorubin, 0.001 ~ 0.01% sodium nitrite, 0.001-0.01% capsicums are red
Element.
4. preparation method as described in claim 1, which is characterized in that based on the weight percent of raw meat, the dispensing packet
Include following components：1 ~ 3% salt, 0.2 ~ 0.5% white granulated sugar, 0.5 ~ 1.5% soybean protein isolate, 0.5 ~ 1.5% modified starch, 5 ~
25% water, 0.3 ~ 0.5% smoke solution, 0.2 ~ 0.6% D-araboascorbic acid acid sodium, 0.1 ~ 0.5%TG enzymes, 0.1 ~ 0.5% carragheen,
0.2 ~ 0.5% glucose, 0.2 ~ 0.5% composite phosphate, 0.001 ~ 0.01% monascorubin, 0.001 ~ 0.01% sodium nitrite,
0.001-0.01% capsicum red pigments.
5. preparation method as described in claim 1, which is characterized in that marinated condition is：Under temperature -4~-2 °C, pickle
7-10h, stirring is multiple when pickling, and after stirring 8-12min every time, stands 50-70 min.
6. preparation method as described in claim 1, which is characterized in that conditions of cooking is：Vapor (steam) temperature is kept at 70~80 DEG C,
Vapour cooking 1h~2h.
7. preparation method as described in claim 1, which is characterized in that in raw meat, the weight ratio of pork and duck brisket is
6.5:3.5。
8. preparation method as described in claim 1, which is characterized in that step（3）In, recombination Baconic is obtained after demoulding is handled
It carries out quick-frozen, is then sliced, be vacuum-packed.
9. preparation method as described in claim 1, which is characterized in that step（3）, the temperature of water-bath is 15-55 DEG C, and the time is
20-40min。
10. preparation method as described in claim 1, which is characterized in that when containing duck skin in raw meat, duck skin is individually salted down
System, then mixed with other raw meats after marinated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711373781.9A CN108208616A (en) | 2017-12-19 | 2017-12-19 | A kind of preparation method for recombinating Baconic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711373781.9A CN108208616A (en) | 2017-12-19 | 2017-12-19 | A kind of preparation method for recombinating Baconic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108208616A true CN108208616A (en) | 2018-06-29 |
Family
ID=62649794
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711373781.9A Pending CN108208616A (en) | 2017-12-19 | 2017-12-19 | A kind of preparation method for recombinating Baconic |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108208616A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965225A (en) * | 2019-04-16 | 2019-07-05 | 四川润丰肉食品有限公司 | A kind of recombination stewed meat products production method |
| CN111345447A (en) * | 2020-03-14 | 2020-06-30 | 山东禹王生态食业有限公司 | Duck bacon and preparation method thereof |
| CN113040345A (en) * | 2021-04-09 | 2021-06-29 | 福建合喆富食品有限公司 | Fish bacon and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101766311A (en) * | 2008-12-31 | 2010-07-07 | 青岛波尼亚食品有限公司 | Duck bacon and preparation method thereof |
| JP2011211916A (en) * | 2010-03-31 | 2011-10-27 | Itoham Foods Inc | Method for producing smoked meat product |
| CN103190633A (en) * | 2013-04-02 | 2013-07-10 | 福建天翼食品有限公司 | Pork and beef combined bacon and production method thereof |
| CN104939101A (en) * | 2015-07-15 | 2015-09-30 | 名佑（福建）食品有限公司 | Three-line meat containing foaming layer or diaphragm and fat meat combination bacon and processing method thereof |
| CN105192748A (en) * | 2015-11-16 | 2015-12-30 | 天津市宽达水产食品有限公司 | Sandwich bacon and preparation method thereof |
| CN105852053A (en) * | 2016-04-20 | 2016-08-17 | 上海青瑞食品科技有限公司 | Application of liquid enzyme preparation in improvement of food texture |
| CN106889349A (en) * | 2017-01-22 | 2017-06-27 | 江苏康贝宠物食品有限公司 | A kind of novel simulated Baconic's meat preparation method and its applied in pet food |
-
2017
- 2017-12-19 CN CN201711373781.9A patent/CN108208616A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101766311A (en) * | 2008-12-31 | 2010-07-07 | 青岛波尼亚食品有限公司 | Duck bacon and preparation method thereof |
| JP2011211916A (en) * | 2010-03-31 | 2011-10-27 | Itoham Foods Inc | Method for producing smoked meat product |
| CN103190633A (en) * | 2013-04-02 | 2013-07-10 | 福建天翼食品有限公司 | Pork and beef combined bacon and production method thereof |
| CN104939101A (en) * | 2015-07-15 | 2015-09-30 | 名佑（福建）食品有限公司 | Three-line meat containing foaming layer or diaphragm and fat meat combination bacon and processing method thereof |
| CN105192748A (en) * | 2015-11-16 | 2015-12-30 | 天津市宽达水产食品有限公司 | Sandwich bacon and preparation method thereof |
| CN105852053A (en) * | 2016-04-20 | 2016-08-17 | 上海青瑞食品科技有限公司 | Application of liquid enzyme preparation in improvement of food texture |
| CN106889349A (en) * | 2017-01-22 | 2017-06-27 | 江苏康贝宠物食品有限公司 | A kind of novel simulated Baconic's meat preparation method and its applied in pet food |
Non-Patent Citations (2)
| Title |
|---|
| 王琼等: "不同类型烟熏香精对西式培根风味的影响", 《现代食品科技》 * |
| 郝修振等: "《畜产品工艺学》", 31 October 2015, 中国农业大学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965225A (en) * | 2019-04-16 | 2019-07-05 | 四川润丰肉食品有限公司 | A kind of recombination stewed meat products production method |
| CN111345447A (en) * | 2020-03-14 | 2020-06-30 | 山东禹王生态食业有限公司 | Duck bacon and preparation method thereof |
| CN113040345A (en) * | 2021-04-09 | 2021-06-29 | 福建合喆富食品有限公司 | Fish bacon and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100367880C (en) | Dried meat slice processing technology | |
| CN103750389B (en) | Rapid salting method of low-salt salted pork | |
| US4279935A (en) | Dry sausage processing with added acid | |
| CN103284182B (en) | Manufacturing method for pickling old gooses with low nitrite | |
| CN108208616A (en) | A kind of preparation method for recombinating Baconic | |
| CN102599532A (en) | Ready-to-eat meat food and manufacturing process thereof | |
| CN103054056A (en) | Sauced duck meat and processing method thereof | |
| CN100353868C (en) | Process for preparing sausage with natural pigment | |
| CN104872273B (en) | A kind of shellfish preservation method | |
| CN108936398A (en) | A kind of method for salting shortening duck's egg salting period Salted duck egg | |
| CN106071957A (en) | A kind of sesame perfume (or spice) skewer | |
| Wang et al. | Effect of chilling methods on the surface color and water retention of yellow-feathered chickens | |
| CN108991410A (en) | A kind of low salt preserved ham and preparation method thereof | |
| CN101095499B (en) | Geese kebab ingredients and technics of processing the geese kebab | |
| CN111955674A (en) | Collagen skin jelly and preparation method thereof | |
| JP2011234633A (en) | Mature dry beef with flavor of camembert, and method for manufacturing mature dry beef with flavor of camembert | |
| RU2400108C1 (en) | Method for production of fermented whole muscle meat food from turkey meat | |
| CN105341766A (en) | Fish ball and preparation method thereof | |
| CN105085995B (en) | A kind of chilled meat plastic film and its preparation and application | |
| Bratulić et al. | Proizvodnja i kakvoća domaćih istarskih kobasica | |
| JP5683605B2 (en) | Improved salting aid | |
| CN1522606A (en) | Novel charqui and its preparation method | |
| CN109998045A (en) | A kind of method of biogenic amine in reduction boiled salted duck | |
| CN108719814A (en) | A kind of method for processing cured meat | |
| CN107821998A (en) | A kind of salting of rose taste Salted duck egg and its method for salting of low volatility alkali nitrogen |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180629 |