CN103564518A - 一种猪肝渣腌制品及其制作方法 - Google Patents
一种猪肝渣腌制品及其制作方法 Download PDFInfo
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- CN103564518A CN103564518A CN201310588117.1A CN201310588117A CN103564518A CN 103564518 A CN103564518 A CN 103564518A CN 201310588117 A CN201310588117 A CN 201310588117A CN 103564518 A CN103564518 A CN 103564518A
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- Prior art keywords
- pork
- pork liver
- lard
- chitling
- salt
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- 235000015277 pork Nutrition 0.000 title claims abstract description 40
- 210000004185 liver Anatomy 0.000 title claims abstract description 26
- 229940095686 granule product Drugs 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 3
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 9
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 4
- 241000283690 Bos taurus Species 0.000 claims description 11
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 8
- 241000510672 Cuminum Species 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 239000001511 capsicum annuum Substances 0.000 claims description 8
- 235000020097 white wine Nutrition 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 239000002893 slag Substances 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000009423 ventilation Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 244000304337 Cuminum cyminum Species 0.000 abstract 1
- 229910002651 NO3 Inorganic materials 0.000 abstract 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 241000212314 Foeniculum Species 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000006187 pill Substances 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
本发明一种猪肝渣腌制品及其制作方法，其特征是半成熟猪肝、猪肠、猪肉皮、生猪油、辣椒面、白酒、米酒、食盐、花椒、孜然、茴香按重量比为100：131～151：48～68：45～55:131～152：95～105：48～82：50～62：4.5～5.5：1.5～3：3.5～4.5，制作方法为猪肝煮到半成熟后切成小碎块，猪肠、猪肉皮、生猪油清洗干净并沥干清洗水后切成小碎块，将切好的半成熟猪肝、猪肠、猪肉皮、生猪油与其它辅料按配比混合均匀后装入土坛灌中，密封好坛口后放置阴凉通风的室内10～11个月后制成。本发明制作的猪肝渣腌制品，味道醇厚，不含硝盐、化学增色剂和防腐剂，食用安全。
Description
技术领域
本发明涉及一种猪肝渣腌制品及其制作方法。
背景技术
猪肝渣是滇西北地区的一种特色食品，味道鲜美，香醇可口。传统的猪肝渣制作一是以原料以猪肝为主，味道单一，二是制作过程中添加了大量的硝盐、化学增色剂和防腐剂，影响人们的身体健康。
发明内容
本发明的目的是针对上述存在的问题，提供一种具有味道醇厚、不含硝盐、化学增色剂和防腐剂的猪肝渣腌制品及其制作方法。
本发明是这样实现的：由半成熟猪肝、猪肠、猪肉皮、生猪油、辣椒面、白酒、米酒、食盐、花椒、孜然、茴香组成，其特征是半成熟猪肝、猪肠、猪肉皮、生猪油、辣椒面、白酒、米酒、食盐、花椒、孜然、茴香按重量比为100：131～151：48～68：45～55:131～152：95～105：48～82：50～62：4.5～5.5：1.5～3：3.5～4.5，制作方法为猪肝煮到半成熟后切成小碎块，猪肠、猪肉皮、生猪油清洗干净并沥干清洗水后切成小碎块，将切好的半成熟猪肝、猪肠、猪肉皮、生猪油与辣椒面、白酒、米酒、食盐、花椒、孜然、茴香按配比混合均匀后，装入土坛灌中，密封好坛口后放置阴凉通风的室内10～11个月，即制成本发明产品，坛灌开封可装入消毒过的包装瓶中。
使用本发明制作的猪肝渣腌制品，味道醇厚，产品不含硝盐、化学增色剂和防腐剂，食用安全。
具体实施方式
下面结合实施例对本发明作具体说明。
本发明由半成熟猪肝、猪肠、猪肉皮、生猪油、辣椒面、白酒、米酒、食盐、花椒、孜然、茴香组成，其制作工艺为：
1、备料：猪肝煮到半成熟后切成小碎块，猪肠、猪肉皮、生猪油清洗干净并沥干清洗水后切成小碎块；
2、配料：称取半成熟猪肝15㎏、猪肠20㎏、猪肉皮10㎏、生猪油10㎏、辣椒面18㎏、白酒15㎏、米酒12㎏、食盐8㎏、花椒0.8㎏、孜然0.4㎏、茴香0.6㎏放到配料缸中混合均匀；
3、腌制：混合均匀后的配料装入土坛灌中，密封好坛口后放置阴凉通风的室内10～11个月，即制成本发明产品；
4、检验和包装：制成的产品，按国家食品相关标准进行检验，合格后按不同的规格装入消毒过的包装瓶中密封，待售。
Claims (1)
1.一种猪肝渣腌制品及其制作方法，由半成熟猪肝、猪肠、猪肉皮、生猪油、辣椒面、白酒、米酒、食盐、花椒、孜然、茴香组成，其特征是半成熟猪肝、猪肠、猪肉皮、生猪油、辣椒面、白酒、米酒、食盐、花椒、孜然、茴香按重量比为100：131～151：48～68：45～55:131～152：95～105：48～82：50～62：4.5～5.5：1.5～3：3.5～4.5，制作方法为猪肝煮到半成熟后切成小碎块，猪肠、猪肉皮、生猪油清洗干净并沥干清洗水后切成小碎块，将切好的半成熟猪肝、猪肠、猪肉皮、生猪油与辣椒面、白酒、米酒、食盐、花椒、孜然、茴香按配比混合均匀后，装入土坛灌中，密封好坛口后放置阴凉通风的室内10～11个月后制成。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310588117.1A CN103564518B (zh) | 2013-11-21 | 2013-11-21 | 一种猪肝渣腌制品的制作方法 |
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|---|---|---|---|
| CN201310588117.1A CN103564518B (zh) | 2013-11-21 | 2013-11-21 | 一种猪肝渣腌制品的制作方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103564518A true CN103564518A (zh) | 2014-02-12 |
| CN103564518B CN103564518B (zh) | 2015-02-11 |
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| CN201310588117.1A Active CN103564518B (zh) | 2013-11-21 | 2013-11-21 | 一种猪肝渣腌制品的制作方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905292A (zh) * | 2015-05-25 | 2015-09-16 | 张晋敏 | 一种猪肝的制作方法 |
| CN106135916A (zh) * | 2015-05-22 | 2016-11-23 | 贵州梦润鹌鹑有限公司 | 一种猪肝渣腌制品及其制作方法 |
-
2013
- 2013-11-21 CN CN201310588117.1A patent/CN103564518B/zh active Active
Non-Patent Citations (5)
| Title |
|---|
| 傅珊: "纳西族的腊猪下水", 《中国食品》 * |
| 杨洪生: "猪肉制品制做方法的调查", 《中国畜牧杂志》 * |
| 熊元正: "白族农家的"吃晌午"", 《中国食品》 * |
| 许华: "丽江城里的风味菜", 《四处烹饪》 * |
| 陈朝银等: "几种猪肉发醇制品制作工艺的调查研究与分析[no=3937]", 《肉类研究》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135916A (zh) * | 2015-05-22 | 2016-11-23 | 贵州梦润鹌鹑有限公司 | 一种猪肝渣腌制品及其制作方法 |
| CN104905292A (zh) * | 2015-05-25 | 2015-09-16 | 张晋敏 | 一种猪肝的制作方法 |
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| Publication number | Publication date |
|---|---|
| CN103564518B (zh) | 2015-02-11 |
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Effective date of registration: 20170508 Address after: Lijiang City, Yunnan province 674200 County Township Village nine ERON dragons dragons North Village Patentee after: ERON nine Xianghe Agricultural Development Co., Ltd. Address before: Lijiang City, Yunnan province 674200 County Township village north nine dragons ERON group Patentee before: Yao Yanxiang |
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Address after: 674200 Diantou Village Committee, Jiuhe Township, Yulong Naxi Autonomous County, Lijiang City, Yunnan Province Patentee after: ERON nine Xianghe Agricultural Development Co., Ltd. Address before: 674200 North Longying Village Group, Longying Village Committee, Jiuhe Township, Yulong County, Lijiang City, Yunnan Province Patentee before: ERON nine Xianghe Agricultural Development Co., Ltd. |