CN103637227A - 一种利用太阳能与烤熏结合加工腊肉的方法 - Google Patents

一种利用太阳能与烤熏结合加工腊肉的方法 Download PDF

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CN103637227A
CN103637227A CN201310645103.9A CN201310645103A CN103637227A CN 103637227 A CN103637227 A CN 103637227A CN 201310645103 A CN201310645103 A CN 201310645103A CN 103637227 A CN103637227 A CN 103637227A
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meat
roasting
smoking
embryo
cutlet
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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
    • A23L13/70—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
    • 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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
    • Y02A40/924—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation using renewable energies

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明公开了一种利用太阳能与烤熏结合加工腊肉的方法，它是将腌好的肉胚或肉条放到太阳光曝晒5至8小时，使腌好的肉胚或肉条水分蒸发而变硬；然后将曝晒好的肉胚或肉条挂在熏房内烤熏，温度控制70℃进行3小时上浅色处理；再将上浅色处理后肉胚或肉条充分冷却到常温，即与天气同温，再重新将挂在熏房内烤熏，温度控制60℃进行上色增香处理。采用本方法加工出来的腊制品品质优而且韧性好风味佳。

Description

一种利用太阳能与烤熏结合加工腊肉的方法
技术领域
本发明涉及一种腊肉制品的加工方法，具体是一种利用太阳能与烤熏结合加工腊肉的方法。
背景技术
我国加工腊肉制品的方法很多:有烟熏法、风干法等;制出的腊肉制品风味各异。
发明内容
本发明的目的是要提供一种利用太阳能与烤熏结合加工腊肉的方法。
本发明的目的是这样实现的: 
一种利用太阳能与烤熏结合加工腊肉的方法，包括如下步骤:
（1）将腌好的肉胚或肉条放置在太阳光下曝晒5-8小时，使腌好的肉胚或肉条水分蒸发而变硬；
（2）将曝晒好的肉胚或肉条挂在熏房内，用木料引燃，打开熏房门，保持明火，不能熄火，温度控制70℃进行3小时上浅色处理；
（3）将上浅色处理后肉胚或肉条充分冷却到常温，即与天气同温，再重新将挂在熏房内，用木料引燃，打开熏房门，保持明火，不能熄火，温度控制60℃进行上色增香处理。
本发明的优点是：采用本方法加工出来的腊制品品质优而且韧性好风味佳。
具体实施方式
将腌好的肉胚或肉条放到太阳光曝晒5至8小时→上浅色，将曝晒好的肉胚或肉条挂在熏房内，用木料引燃，打开熏房门，保持明火，不能熄火，温度控制70℃进行3至6小时上浅色处理→上深色,将上浅色处理后肉胚或肉条充分冷却到常温，即与天气同温，再重新将挂在熏房内，用木料引燃，打开熏房门，保持明火，不能熄火，温度控制60℃进行3至6小时上色增香处理→成品→速冻贮藏。

Claims (4)

1.一种利用太阳能与烤熏结合加工腊肉的方法，包括腌制和烤熏，其特征是：将腌制好的肉胚或肉条放到太阳光下曝晒, 使腌好的肉胚或肉条水分蒸发而变硬后再烤熏。
2.根据权利要求1所述的方法，其特征是：所述曝晒是将腌好的肉胚或肉条放到太阳光曝晒5-8小时。
3.根据权利要求1所述的方法，其特征是：所述的烤熏为二次烤熏。
4.根据权利要求1或3所述的方法，其特征是：所述二次烤熏是先将腌制好的肉胚或肉条放在烤熏房内在烤熏温度为70℃进行烤薰，时间3-6小时；待冷却至室温后再进行第二次烤薰，烤熏温度为60℃，时间3-6小时。
CN201310645103.9A 2013-12-05 2013-12-05 一种利用太阳能与烤熏结合加工腊肉的方法 Pending CN103637227A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104172219A (zh) * 2014-07-21 2014-12-03 贵州省开阳金福喜食品有限公司 一种腊肉生产工艺
CN104738659A (zh) * 2015-04-08 2015-07-01 平武县康昕生态食品科技开发有限公司 利用高海拔阳光暴晒与烘烤相结合加工腊肉的方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101904516A (zh) * 2010-07-05 2010-12-08 陆超 烟薰腊制品的速成加工方法
CN102047937A (zh) * 2009-11-09 2011-05-11 重庆市黔江区黔双科技有限公司 腊鱼
CN102940263A (zh) * 2012-11-16 2013-02-27 陆超 一种烟熏腊制品的快速加工方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102047937A (zh) * 2009-11-09 2011-05-11 重庆市黔江区黔双科技有限公司 腊鱼
CN101904516A (zh) * 2010-07-05 2010-12-08 陆超 烟薰腊制品的速成加工方法
CN102940263A (zh) * 2012-11-16 2013-02-27 陆超 一种烟熏腊制品的快速加工方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
李慧文等: "《猪肉制品589例》", 31 March 2003, 科学技术文献出版社 *
黄现青: "《肉制品加工增值技术》", 31 October 2009, 河南科学技术出版社 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104172219A (zh) * 2014-07-21 2014-12-03 贵州省开阳金福喜食品有限公司 一种腊肉生产工艺
CN104738659A (zh) * 2015-04-08 2015-07-01 平武县康昕生态食品科技开发有限公司 利用高海拔阳光暴晒与烘烤相结合加工腊肉的方法

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Application publication date: 20140319