CN103610091A - 一种高温天气加工猪大/小肠烤熏腊制品的方法 - Google Patents

一种高温天气加工猪大/小肠烤熏腊制品的方法 Download PDF

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CN103610091A
CN103610091A CN201310615555.2A CN201310615555A CN103610091A CN 103610091 A CN103610091 A CN 103610091A CN 201310615555 A CN201310615555 A CN 201310615555A CN 103610091 A CN103610091 A CN 103610091A
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陆超
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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
    • 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
    • A23B4/044—Smoking; Smoking devices
    • 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
    • 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
    • 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)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

一种高温天气加工猪大/小肠烤熏腊制品的方法，其特征是：在腌制之前先将猪大/小肠煮熟或蒸熟，起锅后立即把腌料放入到猪大/小肠上，用力抛，使腌料均匀附着到猪大/小肠上，放置10~12min，直接进烤熏房烤熏，引燃木料和木炭，打开熏房门，用明火烟熏4~8h，温度控制在60~70℃；烟熏好后的腊制品及时冷冻室贮藏。该方法：采用煮熟或蒸熟的猪大/小肠进行快速腌制，并及时用明火烤熏，放置时间短，猪大/小肠不酸败不变质，可有效的保证产品质量；烤熏后的产品及时冷冻贮藏，风味更佳，贮藏时间长，而且加工时不需添加亚硝酸盐防腐和上色，食用安全。

Description

一种高温天气加工猪大/小肠烤熏腊制品的方法
技术领域
本发明涉及肉类加工，具体是腊制品加工，更具体是一种高温天气加工猪大/小肠烤熏腊制品的方法。
背景技术
腊制品的加工方法很多，不同的加工方法形成的腊制品品质各异，且加工的时间多在冬季，高温天气因为肉质易腐败，特别是猪大/小肠变质更快，因而在气温高于10℃以上制作猪大/小肠腊制品的极少。
发明内容
本发明为弥补现有技术的不足，而提供一种高温天气加工猪大/小肠烤熏腊制品的方法。
本发明的技术方案是：
一种高温天气加工猪大/小肠烤熏腊制品的方法，包括干腌制、烤熏和冷冻，与现有技术不同的是：在腌制之前先将猪大/小肠煮熟或蒸熟，起锅后立即把腌料放入到猪大/小肠上，用力抛，使腌料均匀附着到猪大/小肠上，放置10~12min，直接进烤熏房烤熏，引燃木料和木炭，打开熏房门，用明火烟熏4~8h，温度控制在60~70℃；烟熏好后的腊制品及时存放到-1~-18℃的冷库、冰箱或冰柜的冷冻室贮藏。
本发明的特点是：采用煮熟或蒸熟的猪大/小肠进行快速腌制，并及时用明火烤熏，放置时间短，猪大/小肠不酸败、不变质，可有效的保证产品质量；烤熏后的产品及时冷冻贮藏，风味更佳，贮藏时间长，而且加工时不需添加亚硝酸盐防腐和上色，食用安全。
具体实施方式
一种高温天气加工猪大/小肠烤熏腊制品的方法，包括如下步骤：
（1）清洗猪大/小肠，并煮熟或蒸熟；
（2）将煮熟或蒸熟的猪大/小肠出锅后立即将腌料放入到猪大/小肠上，用力抛，使腌料均匀附着到猪大/小肠上，放置10min；
（3）当天气高于10℃时，将腌制好的猪大/小肠不挂晾直接进烤熏房烤熏，引燃木料和木炭，打开熏房门，用明火烟熏5h，温度控制在60~70℃；
（4）将上述烟熏好的腊制品及时存放到-10℃的冷库的冷冻室贮藏。
采用本方法制作的烟熏猪大/小肠新鲜，质量有保证，经存放一年测试，腊制品新鲜、不霉变、不酸败、不变质，仍具有烟熏腊制品的特有风味。

Claims (3)

1.一种高温天气加工猪大/小肠烤熏腊制品的方法，包括腌制、烤熏和冷冻，其特征是：在腌制之前先将猪大/小肠煮熟或蒸熟，起锅后立即把腌料放入到猪大/小肠上，用力抛，使腌料均匀附着到猪大/小肠上，放置9~12min，直接进烤熏房烤熏，引燃木料和木炭，打开熏房门进行烟熏；烟熏好后的腊制品及时存放到-1~-18℃的冷库、冰箱或冰柜的冷冻室贮藏。
2.根据权利要求1所述的方法，其特征是：所述腌料均匀附着到猪大/小肠上后放置时间为10min。
3.根据权利要求1所述的方法，其特征是：所述烟熏是用明火烟熏4~8h，温度控制在60~70℃。
CN201310615555.2A 2013-11-28 2013-11-28 一种高温天气加工猪大/小肠烤熏腊制品的方法 Pending CN103610091A (zh)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187789A (zh) * 2014-07-22 2014-12-10 陆超 一种烟熏腊制品上色方法
CN106490129A (zh) * 2015-09-08 2017-03-15 陆超 一种烟熏腊制品的冷冻链贮藏方法
CN109393349A (zh) * 2017-11-23 2019-03-01 陆少云 一种腊猪小肠的一年四季加工方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102266070A (zh) * 2011-07-12 2011-12-07 重庆智延科技发展有限公司 低亚硝酸盐腊肉及其制备方法
CN102960757A (zh) * 2012-11-16 2013-03-13 陆超 一种烟熏腊制老母鸡的快速加工方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102266070A (zh) * 2011-07-12 2011-12-07 重庆智延科技发展有限公司 低亚硝酸盐腊肉及其制备方法
CN102960757A (zh) * 2012-11-16 2013-03-13 陆超 一种烟熏腊制老母鸡的快速加工方法

Non-Patent Citations (1)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187789A (zh) * 2014-07-22 2014-12-10 陆超 一种烟熏腊制品上色方法
CN106490129A (zh) * 2015-09-08 2017-03-15 陆超 一种烟熏腊制品的冷冻链贮藏方法
CN109393349A (zh) * 2017-11-23 2019-03-01 陆少云 一种腊猪小肠的一年四季加工方法

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Application publication date: 20140305