CN103549446A - 糟肉罐头加工方法 - Google Patents

糟肉罐头加工方法 Download PDF

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CN103549446A
CN103549446A CN201310492011.1A CN201310492011A CN103549446A CN 103549446 A CN103549446 A CN 103549446A CN 201310492011 A CN201310492011 A CN 201310492011A CN 103549446 A CN103549446 A CN 103549446A
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meat
dices
putting
vat
wine
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王秋华
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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
    • A23L13/40—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
    • A23L13/10—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
    • A23L13/70—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
    • 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
    • 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

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

本发明是用猪牛肉制成方便食品罐头的加工方法，尤其有绿色保质期长、香味好的糟肉罐头加工方法，需用用具：烘箱、炉子、锅、菜刀、纱布袋、缸；需用食料：猪牛肉、黄酒、调味品、香料粉、酒糟、白酒，先制备味液：黄酒和调味品放进锅内用小火煮30分钟，去渣冷却后味液待用；香糟制备：用白酒酒糟、白酒和香料粉调成软状香糟，香糟装入纱布袋封口；糟肉制作方法：将肉洗净，去骨，切成5X5X10cm大块肉，放进烘箱加热成脱水熟肉，立即取出熟肉放进上述味液内浸泡30秒钟入味，取出肉块，阴凉干，放进糟缸内，糟缸内先放一层用纱布袋包好的香糟，再放一层肉块，层叠满缸后，将缸盖密封盖好，肉块在缸内闷上15天后，开缸取出糟好肉块，再将切成小块肉，装进罐头内，封好罐头盖，贮存。这种糟肉罐头加工方法，具有绿色保质期半年以上，口味独特，香气十足无有害物质。

Description

糟肉罐头加工方法
技术领域
本发明涉及一种猪牛肉类方便食品罐头加工方法，尤其有绿色保质期长、香味好的糟肉罐头加工方法。
背景技术
目前较接近的已有技术CN102885321A，醪糟鸭罐头及其生产方法，它选用鸭脯肉，先预煮：用调味品和水煮熟；再上色油炸；制醪糟汤料；油炸鸭脯肉和醪糟汤料按比例装进罐头，真空封口杀菌保温装箱。这种糟鸭因油炸工艺脱水，存在口味单一，对健康不利。又因醪糟汤料用饮用水和醪糟煮成，油炸脱水鸭肉浸入糟汤内，鸭肉吸入糟汤水份，鸭肉易变质。同时鸭肉有糟粒沾粘。高温杀菌会营养流失和口味变差。
发明内容
为了克服上述醪糟鸭罐头及其生产方法存在油炸食品对健康不利，高温杀菌营养会流失、口味变差，糟汤浸泡鸭肉易变质的不足，本发明的目的提供一种有绿色保质期长、香味好的糟肉罐头加工方法。
本发明解决问题所采用的技术方案是：需用用具：烘箱、炉子、锅、菜刀、纱布袋、缸；需用食料：猪牛肉、黄酒、调味品、香料粉、酒糟、白酒，先制备味液：黄酒和调味品放进锅内用小火煮30分钟，去渣冷却后味液待用；香糟制备：用白酒酒糟、白酒和香料粉调成软状香糟，香糟装入纱布袋封口；糟肉制作方法：将肉洗净，去骨，切成5X5X10cm大块肉，放进烘箱加热成脱水熟肉，取出熟肉立即放进上述味液内浸泡30秒钟入味，取出肉块，阴凉干，放进糟缸内，糟缸内先放一层用纱布袋包好香槽，再放一层肉块，层叠满缸后，将缸盖密封，肉块在缸内闷上15天后，开缸取出糟好肉块，切成小块肉，装进罐头内，封好罐头盖，贮存。本糟肉采用烘箱加热工艺和浸泡入味工艺，代替传统蒸煮工艺，使肉内水份去掉，被黄酒制成味液吸进肉内替代，因黄酒久放不变质。又因采用纱布袋包好香糟与肉块在糟缸闷十五天，糟香味渗入肉内，肉上没有糟末，从而达到本发明有绿色保质期长、香味好的目的。
本发明的有益效果是，有绿色保质期长、香味好，还因没有腌制工艺，不会有亚硝酸盐有害物质，对人体有益。
附图说明
下面结合附图和实施例对本发明进一步说明。
图是本发明实施例的加工工艺流程图。
下面详细描述加工工艺流程
一、准备用具：烘箱、炉子、锅、菜刀、纱布袋；
二、准备食料：猪牛肉、绍兴加饭酒、调味品、香料粉、白酒酒糟、白酒；
三、先制备味液：黄酒和调味品放进锅内，用小火煮30分钟，滤渣冷却的味液待用；
四、香糟制配：用白酒酒糟、白酒和香料粉配成软状香糟，香糟装进纱布袋封口；
五、糟肉制作方法：洗净肉、去骨，切成5X5X10cm大块肉，放进烘箱内加热成脱水熟肉，取出熟肉立即放进上述味液内浸泡30秒，肉内吸足味液入味，取出肉块，阴凉干，放进糟缸内，缸内放一层用纱布袋包好的香糟，再放一层肉块，重复层叠满缸，将缸盖密封盖好，熟肉块在缸内闷上15天左右，取出糟好肉块将它切成小块肉，放入罐头内，封好罐头盖，运到仓库贮存。
本糟肉罐头采用烘肉工艺替代传统蒸煮肉工艺，熟肉内水份能大大减少，被用黄酒和调味品制成的味液吸进熟肉内入味，代替传统腌制工艺，因黄酒久放不会变质，不会滋生细菌，保证糟肉绿色保质期在半年以上，没有腌制工艺，不会产生亚硝酸盐，对健康有益。

Claims (1)

1.一种糟肉罐头加工方法，需用用具：烘箱、炉子、锅、菜刀、纱布袋、缸；需用食料：猪牛肉、黄酒、调味品、香料粉、酒糟、白酒，其特征是：先制备味液：黄酒和调味品放进锅内用小火煮30分钟，去渣冷却后味液待用；香糟制备：用白酒酒糟、白酒和香料粉调成软状香糟，香糟装入纱布袋封口；糟肉制作方法：将肉洗净，去骨，切成5X5X10cm大块肉，放进烘箱加热成脱水熟肉，立即取出熟肉放进上述味液内浸泡30秒钟入味，取出肉块，阴凉干，放进糟缸内，糟缸内先放一层用纱布袋包好的香糟，再放一层肉块，层叠满缸后，将缸盖密封盖好，肉块在缸内闷上15天后，开缸取出糟好肉块，再将切成小块肉，装进罐头内，封好罐头盖，贮存。
CN201310492011.1A 2013-10-10 2013-10-10 糟肉罐头加工方法 Pending CN103549446A (zh)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2581204C1 (ru) * 2015-03-16 2016-04-20 Олег Иванович Квасенков Способ приготовления консервов "чоп сви"
CN107647306A (zh) * 2017-11-28 2018-02-02 黎祥（大田）食品有限公司 一种腌肉
CN113197284A (zh) * 2021-05-20 2021-08-03 张青合 一种黄酒肉罐头及其制备方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1915095A (zh) * 2006-09-12 2007-02-21 天津科技大学 烟熏香糟鱼的制备工艺
CN102885321A (zh) * 2012-09-06 2013-01-23 四川恒一食品有限公司 醪糟鸭罐头及其生产方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1915095A (zh) * 2006-09-12 2007-02-21 天津科技大学 烟熏香糟鱼的制备工艺
CN102885321A (zh) * 2012-09-06 2013-01-23 四川恒一食品有限公司 醪糟鸭罐头及其生产方法

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
山西省畜牧兽医学校主编: "《肉品加工学》", 31 October 1990, 农业出版社出版 *
董一伟: "《家宴套菜谱》", 31 July 1989, 知识出版社出版 *
蓝岚等: "糟制方法、调配和加工技术对酒糟鱼品质的影响", 《江西水产科技》 *
陈华湘: "糟肉加工方法", 《农村新技术》 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2581204C1 (ru) * 2015-03-16 2016-04-20 Олег Иванович Квасенков Способ приготовления консервов "чоп сви"
CN107647306A (zh) * 2017-11-28 2018-02-02 黎祥（大田）食品有限公司 一种腌肉
CN113197284A (zh) * 2021-05-20 2021-08-03 张青合 一种黄酒肉罐头及其制备方法

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Application publication date: 20140205