CN101449833A - 一种肉食品熏制工艺 - Google Patents

一种肉食品熏制工艺 Download PDF

Info

Publication number
CN101449833A
CN101449833A CNA2007101686969A CN200710168696A CN101449833A CN 101449833 A CN101449833 A CN 101449833A CN A2007101686969 A CNA2007101686969 A CN A2007101686969A CN 200710168696 A CN200710168696 A CN 200710168696A CN 101449833 A CN101449833 A CN 101449833A
Authority
CN
China
Prior art keywords
leaves
meat
branches
smoking technique
cypress
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
Application number
CNA2007101686969A
Other languages
English (en)
Inventor
陈中华
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CNA2007101686969A priority Critical patent/CN101449833A/zh
Publication of CN101449833A publication Critical patent/CN101449833A/zh
Pending legal-status Critical Current

Links

Landscapes

  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

一种肉食品熏制工艺，包括腌制工艺和熏制工艺，其特征在于熏制工艺是用柏树的枝叶闷烧的烟来熏制肉食品。柏树的枝叶为扁柏树的枝叶。本发明的优点是：用本工艺熏制的肉食品口感差，熏香味不浓又纯。

Description

一种肉食品熏制工艺
技术领域
本发明涉及熏香肠食品领域。
背景技术
熏制肉食品(鲜猪肉、狗肉、牛肉)可以达到长久保存，还可使肉食品具有熏香味，不醒腻。目前肉食品熏制工艺包括腌制工艺和熏制工艺，其熏制工艺是将经腌制工艺腌制的肉食品置于各种杂木的枝叶闷烧的烟来熏制肉食品。不足之处在用于各种杂木树的枝叶闷烧的烟来熏制肉食品口感差，缺乏熏香味。
发明内容
本发明的目的就是针对目前熏制肉食品上述之不足，而提供一种熏肉食品熏制工艺。
本发明包括腌制工艺和熏制工艺，熏制工艺是用柏树的枝叶闷烧的烟来熏制肉食品。柏树的枝叶为扁柏树的枝叶。
本发明的优点是：用本工艺熏制的肉食品口感差，熏香味不浓又纯。
具体实施方式：
将鲜猪肉用传统的腌制工艺(用盐腌制)腌制后，置于扁柏树的枝叶闷烧的烟上方，用淡烟慢熏的方式熏15-30天。不可浓烟急熏，否则肉食品烟味过浓，只有烟味无熏香味。

Claims (2)

1、一种肉食品熏制工艺，包括腌制工艺和熏制工艺，其特征在于熏制工艺是用柏树的枝叶闷烧的烟来熏制肉食品。
2、根据权利要求1所述的肉食品熏制工艺，其特征在于柏树的枝叶为扁柏树的枝叶。
CNA2007101686969A 2007-12-07 2007-12-07 一种肉食品熏制工艺 Pending CN101449833A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNA2007101686969A CN101449833A (zh) 2007-12-07 2007-12-07 一种肉食品熏制工艺

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNA2007101686969A CN101449833A (zh) 2007-12-07 2007-12-07 一种肉食品熏制工艺

Publications (1)

Publication Number Publication Date
CN101449833A true CN101449833A (zh) 2009-06-10

Family

ID=40732463

Family Applications (1)

Application Number Title Priority Date Filing Date
CNA2007101686969A Pending CN101449833A (zh) 2007-12-07 2007-12-07 一种肉食品熏制工艺

Country Status (1)

Country Link
CN (1) CN101449833A (zh)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103099228A (zh) * 2013-01-04 2013-05-15 重庆市城口县赵孝春野生食品开发有限责任公司 一种香肠的制作方法
CN103222555A (zh) * 2013-04-07 2013-07-31 王俊贤 一种熏制鸡饲料及其制备方法

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103099228A (zh) * 2013-01-04 2013-05-15 重庆市城口县赵孝春野生食品开发有限责任公司 一种香肠的制作方法
CN103099228B (zh) * 2013-01-04 2014-11-12 重庆市城口县赵孝春野生食品开发有限责任公司 一种香肠的制作方法
CN103222555A (zh) * 2013-04-07 2013-07-31 王俊贤 一种熏制鸡饲料及其制备方法
CN103222555B (zh) * 2013-04-07 2014-07-09 王俊贤 一种熏制鸡饲料及其制备方法

Similar Documents

Publication Publication Date Title
CN101904516B (zh) 烟薰腊制品的速成加工方法
Venugopal et al. Traditional methods to process underutilized fish species for human consumption
CN102160654A (zh) 一种降低烟薰腊制品中亚硝酸盐产生的方法
KR20020008662A (ko) 육류의 숙성방법
RU2006129170A (ru) Антимикробные средства со слабым вкусом, полученные из коптильных вкусовых веществ
KR101180426B1 (ko) 훈연 처리한 수육의 제조방법 및 이에 의해 제조된 수육
CN101449833A (zh) 一种肉食品熏制工艺
CN104872705A (zh) 一种腊猪肉的制备方法
CN104957672B (zh) 一种即食液熏鲟鱼片的加工方法
KR101907615B1 (ko) 김치의 제조방법
US20090148574A1 (en) Humectant Infused Jerky Treat
KR101380418B1 (ko) 고칼슘 훈제생선 제조방법
KR20020006430A (ko) 죽초액과 목초액을 이용한 육류의 가공 방법
CN103829268A (zh) 西式烟熏鸭腿制备方法
CN102018229A (zh) 一种熏香肠熏制工艺
CN102919789A (zh) 一种烟熏腊制品的腌料
KR20050083219A (ko) 연어과 어류의 훈제방법 및 이에 의해 제조된 훈제품
JP5334247B2 (ja) 非加熱食肉製品の製造方法
KR101267614B1 (ko) 고칼슘 훈제육류 제조방법
Junianingsih et al. Local Wisdom of Smoked Fish Processing as Tourism Product in Situbondo Regency
TWI528905B (zh) 熟成肉品之方法
KR20130092089A (ko) 고기숙성 조리방법
JP2019033721A (ja) 鰤ジャーキーの製造方法
KR101331472B1 (ko) 육류의 숙성 및 발효에 의한 가공방법
CN107683890A (zh) 竹鼠腊肉的制备方法

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Open date: 20090610