CN112335843A - Pickled preserved meat with long shelf life and preparation method thereof - Google Patents

Pickled preserved meat with long shelf life and preparation method thereof Download PDF

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Publication number
CN112335843A
CN112335843A CN202011220940.3A CN202011220940A CN112335843A CN 112335843 A CN112335843 A CN 112335843A CN 202011220940 A CN202011220940 A CN 202011220940A CN 112335843 A CN112335843 A CN 112335843A
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Prior art keywords
parts
pork
preserved meat
shelf life
long shelf
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Inventor
谭向荣
李波忠
邹大民
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Hunan Zhiwei Master Food Co ltd
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Hunan Zhiwei Master Food Co ltd
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Priority to CN202011220940.3A priority Critical patent/CN112335843A/en
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    • 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
    • A23B4/03—Drying; Subsequent reconstitution
    • 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
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention provides a pickled preserved meat with a long shelf life and a preparation method thereof, and relates to the technical field of food processing. The pickled preserved meat with long shelf life and the preparation method thereof comprise the following raw materials in parts by weight: 180-220 parts of pork, 3-5 parts of tea polyphenol, 2-4 parts of sesamol, 4-5 parts of sorbic acid, 5-7 parts of vitamin E, 8-12 parts of hawthorn, 10-14 parts of dried orange peel, 6-8 parts of clove, 5-8 parts of malt and 4-6 parts of dark plum. The preserved meat can be preserved for a longer time by sterilizing with an ultraviolet sterilizing lamp and then secondarily preserving with the steamed and boiled seasoning, the preserved meat can be preserved for a longer time, the preservation time of the preserved meat can be prolonged by adding the tea polyphenol, the sesamol, the sorbic acid and the vitamin E, the tea polyphenol, the sesamol, the sorbic acid and the vitamin E are safe and healthy additives, the taste can be more fragrant and sweet by adding the hawthorn, the dried orange peel, the clove, the malt, the dark plum and the honey, the effects of greasiness relieving and digestion promoting are achieved, and the preserved meat preserving method is worthy of vigorous popularization.

Description

Pickled preserved meat with long shelf life and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to pickled preserved meat with a long storage life and a preparation method thereof.
Background
The cured meat is produced with livestock and poultry meat or its edible viscera as main material, salt, nitrate or nitrite, sugar or spice as supplementary material, and through material sorting, curing or pickling, washing, shaping, drying in the sun, drying in the air or baking, amiable.
In order to ensure that the cured meat can be preserved for a long time, a certain amount of additives such as nitrate or nitrite and the like are usually added in the production process, but the nitrate or nitrite is carcinogenic and can seriously harm the health of people, the cured meat which is common in the market at present has two flavors of salty taste and spicy taste, is very unfriendly to some people who like light taste, and is prepared by taking pork as a main material, so that the cured meat is much and greasy to eat.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the salted and preserved meat with long storage life and the preparation method thereof, and solves the problems that additives in the salted and preserved meat can harm the health of human bodies, and the salted and preserved meat is single in taste and easy to become greasy.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the pickled preserved meat with long shelf life comprises the following raw materials in parts by weight: 180-220 parts of pork, 7-10 parts of salt, 10-13 parts of white spirit, 6-8 parts of soy sauce, 6-10 parts of chicken essence, 4-6 parts of white granulated sugar, 3-5 parts of tea polyphenol, 2-4 parts of sesamol, 4-5 parts of sorbic acid, 8-7 parts of vitamin E5, 8-12 parts of hawthorn, 10-14 parts of dried orange peel, 6-8 parts of clove, 5-8 parts of malt, 4-6 parts of dark plum, 3-6 parts of honey and 120-150 parts of purified water.
Preferably, the pork is selected from the group consisting of 3: 7, the white spirit is 48-degree sorghum spirit.
Preferably, the preparation method of the salted and preserved meat with long shelf life comprises the following steps:
s1, raw material preparation
Firstly, soaking pork in rice washing water for 15-20 min, then washing for 3-5 times by using clear water, draining, and then cutting the pork into strip-shaped blocks;
secondly, adding the hawthorn, the dried orange peel, the clove, the malt, the dark plum and the purified water into a reaction kettle, raising the temperature of the reaction kettle to 130-150 ℃, raising the pressure to 2-4 MPa, cooking for 120-180 min, and cooling to room temperature under a sterile environment to obtain sauce;
s2, pickling for one time
Uniformly mixing salt, white spirit, soy sauce, chicken essence and white granulated sugar, uniformly coating the mixture on pork, irradiating the pork for 30-35 min under an ultraviolet germicidal lamp, and pickling the pork for 2-3 d in a sterile environment;
s3, secondary pickling
Firstly, dissolving honey, tea polyphenol, sesamol, sorbic acid and vitamin E in sauce, then putting the pickled pork into the sauce, completely submerging the sauce in the pork, and then pickling for 4-5 days in an aseptic environment;
s4, air drying
Placing the salted pork in an aseptic chamber, air-drying for 9-12 days, and keeping the temperature in the aseptic chamber at 6-8 ℃;
s5. packaging
And (3) carrying out vacuum packaging on the air-dried pork by using a packaging machine, and then storing in a refrigeration house at the temperature of-18 ℃.
Preferably, in the step S1, the hawthorn, the dried orange peel, the clove, the malt and the smoked plum are all wrapped in the gauze bag.
Preferably, in the step S2, after the mixture of the salt, the white spirit, the soy sauce, the chicken essence and the white granulated sugar is uniformly coated on the pork, the pork needs to be repeatedly kneaded for 10-15 min.
(III) advantageous effects
The invention provides a pickled preserved meat with long shelf life and a preparation method thereof. The method has the following beneficial effects:
1. according to the invention, the primary bacteria content in the pork raw material can be reduced by sterilizing the pork which is cured once by using the ultraviolet sterilizing lamp, and then the pork is cured secondarily by using the seasoning which is steamed under the conditions of high temperature and high pressure, so that the secondary pollution of the pork caused by the bacteria in the auxiliary materials can be prevented, the bacteria content in the pork is reduced, the cured bacon can be stored for a longer time, the tea polyphenol, the sesamol, the sorbic acid and the vitamin E which are added in the curing process have the functions of corrosion prevention and oxidation resistance, the storage time of the cured bacon can be prolonged, and the tea polyphenol, the sesamol, the sorbic acid and the vitamin E are safe and healthy additives, and do not harm to the health of a human body.
2. According to the invention, the hawthorn, the dried orange peel, the clove, the malt, the dark plum and the honey are used for carrying out secondary pickling on the pork, so that the pickled preserved meat is more fragrant and sweet in taste, and can be eaten by people who like light taste, and the hawthorn, the dried orange peel, the clove, the malt and the dark plum also have the functions of removing grease and promoting digestion, so that people can not feel greasy easily when eating the pickled preserved meat, and the method is worthy of vigorous popularization.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides pickled preserved meat with a long storage life, which comprises the following raw materials in parts by weight: 200 parts of pork, 8 parts of salt, 11 parts of white spirit, 7 parts of soy sauce, 8 parts of chicken essence, 4 parts of white granulated sugar, 4 parts of tea polyphenol, 2 parts of sesamol, 4 parts of sorbic acid, 6 parts of vitamin E, 10 parts of hawthorn, 12 parts of dried orange peel, 7 parts of clove, 6 parts of malt, 4 parts of dark plum, 5 parts of honey and 140 parts of purified water, wherein the tea polyphenol, the sesamol, the sorbic acid and the vitamin E have the functions of corrosion prevention and oxidation resistance, the preservation time of the cured meat can be prolonged, in addition, the tea polyphenol, the sesamol, the sorbic acid and the vitamin E are safe and healthy additives, do not cause harm to the health, the hawthorn, the dried orange peel, the clove, the malt, the dark plum and the honey are added, so that the taste of the preserved meat is more fragrant and sweet, and people who like light taste can eat the preserved meat, moreover, the hawthorn, the dried orange peel, the clove, the malt and the dark plum have the functions of removing grease and promoting digestion, so that people can not easily feel greasy when eating the cured meat.
Pork is selected according to the weight proportion of 3: 7, the fat-lean ratio of streaky pork is 3: 7, the taste of the streaky pork is better, the taste of the prepared cured meat is more fragrant, and the liquor is 48-degree sorghum liquor.
A method for preparing salted and preserved meat with long shelf life comprises the following steps:
s1, raw material preparation
Firstly, soaking pork in rice washing water for 15min, then washing for 4 times by using clear water, draining water, then cutting the pork into strip-shaped blocks, and soaking the pork in the rice washing water to more thoroughly remove oily dirt on the pork;
secondly, adding the hawthorn, the dried orange peel, the clove, the malt, the dark plum and purified water into a reaction kettle, raising the temperature of the reaction kettle to 130 ℃, raising the pressure to 3MPa, cooking for 150min, then cooling to room temperature in an aseptic environment to obtain sauce, cooking the hawthorn, the dried orange peel, the clove, the malt and the dark plum under the conditions of high temperature and high pressure, extracting effective components in the hawthorn, and sterilizing and disinfecting through the conditions of high temperature and high pressure, so that the secondary pollution of the pork caused by bacteria mixed in the hawthorn can be prevented when the pork is cured, the bacterial amount in the pork can be reduced, and the preservation time of the cured meat is longer;
s2, pickling for one time
Firstly, uniformly mixing salt, white spirit, soy sauce, chicken essence and white granulated sugar together, then uniformly coating the mixture on pork, then irradiating the pork for 32min under an ultraviolet germicidal lamp, then pickling the pork for 3d in an aseptic environment, and sterilizing the pork through the irradiation of the ultraviolet germicidal lamp, thereby reducing the initial bacterial load in the pork raw material and prolonging the preservation time of the cured pork;
s3, secondary pickling
Dissolving honey, tea polyphenol, sesamol, sorbic acid and vitamin E in sauce, putting the pickled pork into the sauce, completely submerging the sauce in the pork, and then pickling for 5d in an aseptic environment;
s4, air drying
Placing the cured pork in an aseptic chamber for air drying for 10 days, and keeping the temperature in the aseptic chamber at 6-8 ℃;
s5. packaging
And (3) carrying out vacuum packaging on the air-dried pork by using a packaging machine, and then storing in a refrigeration house at the temperature of-18 ℃.
In the S1, the hawthorn, the dried orange peel, the clove, the malt and the dark plum are all wrapped in a gauze bag, so that residues of the hawthorn, the dried orange peel, the clove, the malt and the dark plum are prevented from being adhered to pork during secondary pickling, and in the S2, a mixture of salt, white spirit, soy sauce, chicken essence and white granulated sugar is uniformly coated on the pork and then repeatedly kneaded for 15min, so that primary pickling is more tasty.
Example two:
the embodiment of the invention provides pickled preserved meat with a long storage life, which comprises the following raw materials in parts by weight: 220 parts of pork, 10 parts of salt, 12 parts of white spirit, 8 parts of soy sauce, 10 parts of chicken essence, 5 parts of white granulated sugar, 5 parts of tea polyphenol, 3 parts of sesamol, 5 parts of sorbic acid, 5 parts of vitamin E, 9 parts of hawthorn, 13 parts of dried orange peel, 6 parts of clove, 5 parts of malt, 6 parts of dark plum, 6 parts of honey and 150 parts of purified water, wherein the tea polyphenol, the sesamol, the sorbic acid and the vitamin E have the functions of corrosion prevention and oxidation resistance, the preservation time of the cured meat can be prolonged, in addition, the tea polyphenol, the sesamol, the sorbic acid and the vitamin E are safe and healthy additives, do not cause harm to the health, the hawthorn, the dried orange peel, the clove, the malt, the dark plum and the honey are added, so that the taste of the preserved meat is more fragrant and sweet, and people who like light taste can eat the preserved meat, moreover, the hawthorn, the dried orange peel, the clove, the malt and the dark plum have the functions of removing grease and promoting digestion, so that people can not easily feel greasy when eating the cured meat.
Pork is selected according to the weight proportion of 3: 7, the fat-lean ratio of streaky pork is 3: 7, the taste of the streaky pork is better, the taste of the prepared cured meat is more fragrant, and the liquor is 48-degree sorghum liquor.
A method for preparing salted and preserved meat with long shelf life comprises the following steps:
s1, raw material preparation
Firstly, soaking pork in rice washing water for 18min, then washing the pork for 3 times by using clear water, draining the water, then cutting the pork into strip-shaped blocks, and soaking the pork in the rice washing water to more thoroughly remove oily dirt on the pork;
secondly, adding the hawthorn, the dried orange peel, the clove, the malt, the dark plum and purified water into a reaction kettle, then raising the temperature of the reaction kettle to 150 ℃ and raising the pressure to 2MPa, cooking for 140min, then cooling to room temperature in an aseptic environment to obtain sauce, cooking the hawthorn, the dried orange peel, the clove, the malt and the dark plum under the conditions of high temperature and high pressure, extracting effective components in the hawthorn, the dried orange peel, the clove, the malt and the dark plum, and sterilizing and disinfecting under the conditions of high temperature and high pressure so as to prevent the secondary pollution to pork caused by bacteria mixed in the hawthorn when the preserved pork is preserved, thus reducing the bacterial load in the pork and prolonging the preservation time of the preserved pork;
s2, pickling for one time
Firstly, uniformly mixing salt, white spirit, soy sauce, chicken essence and white granulated sugar together, then uniformly coating the mixture on pork, then irradiating the pork for 30min under an ultraviolet germicidal lamp, then pickling the pork for 2d in an aseptic environment, and sterilizing the pork through the irradiation of the ultraviolet germicidal lamp, so that the initial bacterial load in the pork raw material is reduced, and the storage time of the cured pork is longer;
s3, secondary pickling
Dissolving honey, tea polyphenol, sesamol, sorbic acid and vitamin E in sauce, putting the pickled pork into the sauce, completely submerging the sauce in the pork, and then pickling for 4d in an aseptic environment;
s4, air drying
Placing the cured pork in an aseptic chamber for air drying for 12 days, and keeping the temperature in the aseptic chamber at 6-8 ℃;
s5. packaging
And (3) carrying out vacuum packaging on the air-dried pork by using a packaging machine, and then storing in a refrigeration house at the temperature of-18 ℃.
In the S1, the hawthorn, the dried orange peel, the clove, the malt and the dark plum are all wrapped in the gauze bag, so that residues of the hawthorn, the dried orange peel, the clove, the malt and the dark plum are prevented from being adhered to pork during secondary pickling, and in the S2, a mixture of salt, white spirit, soy sauce, chicken essence and white granulated sugar is uniformly coated on the pork and then repeatedly kneaded for 12min, so that primary pickling is more tasty.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (5)

1. A pickled preserved meat with long shelf life is characterized in that: the material comprises the following raw materials in parts by weight: 180-220 parts of pork, 7-10 parts of salt, 10-13 parts of white spirit, 6-8 parts of soy sauce, 6-10 parts of chicken essence, 4-6 parts of white granulated sugar, 3-5 parts of tea polyphenol, 2-4 parts of sesamol, 4-5 parts of sorbic acid, 8-7 parts of vitamin E5, 8-12 parts of hawthorn, 10-14 parts of dried orange peel, 6-8 parts of clove, 5-8 parts of malt, 4-6 parts of dark plum, 3-6 parts of honey and 120-150 parts of purified water.
2. The cured meat with long shelf life according to claim 1, wherein: the pork is selected from 3: 7, the white spirit is 48-degree sorghum spirit.
3. The method for preparing a preserved meat having a long shelf life according to claim 1, wherein: the method comprises the following steps:
s1, raw material preparation
Firstly, soaking pork in rice washing water for 15-20 min, then washing for 3-5 times by using clear water, draining, and then cutting the pork into strip-shaped blocks;
secondly, adding the hawthorn, the dried orange peel, the clove, the malt, the dark plum and the purified water into a reaction kettle, raising the temperature of the reaction kettle to 130-150 ℃, raising the pressure to 2-4 MPa, cooking for 120-180 min, and cooling to room temperature under a sterile environment to obtain sauce;
s2, pickling for one time
Uniformly mixing salt, white spirit, soy sauce, chicken essence and white granulated sugar, uniformly coating the mixture on pork, irradiating the pork for 30-35 min under an ultraviolet germicidal lamp, and pickling the pork for 2-3 d in a sterile environment;
s3, secondary pickling
Firstly, dissolving honey, tea polyphenol, sesamol, sorbic acid and vitamin E in sauce, then putting the pickled pork into the sauce, completely submerging the sauce in the pork, and then pickling for 4-5 days in an aseptic environment;
s4, air drying
Placing the salted pork in an aseptic chamber, air-drying for 9-12 days, and keeping the temperature in the aseptic chamber at 6-8 ℃;
s5. packaging
And (3) carrying out vacuum packaging on the air-dried pork by using a packaging machine, and then storing in a refrigeration house at the temperature of-18 ℃.
4. The method for preparing a preserved meat having a long shelf life according to claim 3, wherein: in the S1, the hawthorn, the dried orange peel, the clove, the malt and the dark plum are all wrapped in the gauze bag.
5. The method for preparing a preserved meat having a long shelf life according to claim 3, wherein: and in the S2, the mixture of the salt, the white spirit, the soy sauce, the chicken essence and the white granulated sugar is uniformly coated on the pork and then repeatedly kneaded for 10-15 min.
CN202011220940.3A 2020-11-05 2020-11-05 Pickled preserved meat with long shelf life and preparation method thereof Pending CN112335843A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114947065A (en) * 2022-06-07 2022-08-30 黄山徽府源食品有限公司 Manufacturing method of knife incense

Citations (4)

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