CN103750385B - 一种佛手火腿及其制作方法 - Google Patents
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Abstract
本发明提供了一种佛手火腿及其制作方法，采用以下重量百分比的原料制作而成，鲜后腿猪肉80％～95％，金佛手鲜果10％～30％，海盐2％-5％，各原料的重量百分比之和为100％，经佛手提取、低温腌制、中温干燥、高温发酵，最后切片包装成品。本发明采用此种制作方法，不添加任何食品添加剂，无防腐剂，低钠盐，芳香可口，可生吃可煲汤，天然有机。
Description
技术领域
本发明涉及一种佛手火腿及其制作方法。
背景技术
佛手具有很高的药用价值，《本草纲目》中记载：“佛手气味辛，温无毒；主治下气，除心头痰水；煮酒饮，治痰多咳嗽；煮汤，治心下气痛。”药理研究表明，佛手主要含柠檬油素等香豆精类，尚含黄酮苷、橙皮苷、有机酸、挥发油等，对肠道平滑肌有明显的抑制作用，对乙酰胆碱引起的十二指肠痉挛有明显的解痉作用可扩张冠状血管，增加冠脉的血流量，减缓心率和降低血压。
现今佛手在茶饮、汤药上面应用的例子比较多。但是其直接应用于食材比如火腿的加工制作，还没有见到相关报道。
发明内容
本发明的目的是提出一种佛手火腿及其制作方法。
本发明的技术方案是：
一种佛手火腿，其特征在于：采用以下重量百分比的原料制作而成，鲜后腿猪肉80％～95％，金佛手鲜果10％～30％，海盐2％-5％，各原料的重量百分比之和为100％。其制作步骤如下：
a.备原料：按以下重量百分比配备原料，鲜后腿猪肉80％～95％，金佛手鲜果10％～30％，海盐2％-5％，各原料的重量百分比之和为100％；
b.佛手提取：将金佛手鲜果用水洗净，去除果蒂、变色果皮，切碎，榨汁或进行水蒸汽蒸馏或进行超临界CO2萃取，用油水分离器进行油水分离，将分离出的佛手油与佛手汁备用；
c.低温腌制：将鲜后腿猪肉冷却到2℃，挤血，在鲜后腿猪肉上均匀抹上海盐，堆叠于不锈钢桶中，温度控制在2-5℃，湿度控制在75-90％，以2℃/2h在2-5℃温度间循环变化一周；结束后对海盐进行更新，将每只后腿猪肉重新均匀地抹上海盐，温度控制在2-5℃，湿度控制在70-80％，以2℃/2h在2-5℃温度间再循环变化一周；
d.中温干燥：后腿猪肉腌制好后，温水清洗，压模滚揉，再均匀地涂上佛手汁，挂架于3-5℃干腌，9周后修腿，然后干燥，温度控制在22-25℃，时间为4周；
e.高温发酵：然后将每只火腿均匀地涂上一层猪油，在温度22-25℃，湿度75-90％的环境下发酵，发酵时间为10-18个月。在火腿发酵催熟升温前均匀喷入佛手油，然后将温度升高到28℃，火腿再发酵催熟三个月；
f.切片包装：将发酵好的火腿切成小块或薄片，按规定的包装量包装成密封小袋即得。
本发明的所述鲜后腿猪肉取自“两头乌”金华猪的后腿肉；所述金佛手鲜果取自金华本地产金佛手成熟鲜果实；所述海盐取自天然晒制的海洋盐。
本发明的有益技术效果是：
将佛手加入火腿制作中，一是可以提高火腿中佛手的芳香，二是利用佛手的助消化作用利于火腿的消化，有助于营养成份的吸收。
本发明采用此种制作方法，不添加任何食品添加剂，无防腐剂，低钠盐，芳香可口，可生吃可煲汤，天然有机。
具体实施方式
应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
实施例1：
一种佛手火腿，采用以下重量比的原料制作而成，鲜后腿猪肉85％，金佛手鲜果20％，海盐3％。
本实施例中：鲜后腿猪肉取自“两头乌”金华猪的后腿肉；所述金佛手鲜果取自金华本地产金佛手成熟鲜果实；所述海盐取自天然晒制的海洋盐。
上述佛手火腿的制作方法，采用如下步骤：
a.备原料：按以下重量比配备原料，鲜后腿猪肉85％，金佛手鲜果20％，海盐3％；
b.佛手提取：将金佛手鲜果用水洗净，去除果蒂、变色果皮，切碎，榨汁或进行水蒸汽蒸馏或进行超临界CO2萃取，用油水分离器进行油水分离，将分离出的佛手油与佛手汁备用；
c.低温腌制：将鲜后腿猪肉冷却到2℃，挤血，在鲜后腿猪肉上均匀抹上海盐，堆叠于不锈钢桶中，温度控制在2-5℃，湿度控制在75-90％，以2℃/2h在2-5℃温度间循环变化一周；结束后对海盐进行更新，将每只后腿猪肉重新均匀地抹上海盐，温度控制在2-5℃，湿度控制在70-80％，以2℃/2h在2-5℃温度间再循环变化一周；这样有利于腌腿中海盐成份均匀地渗入。
d.中温干燥：后腿猪肉腌制好后，温水清洗，压模滚揉，再均匀地涂上佛手汁，挂架于3-5℃干腌，9周后修腿，然后干燥，温度控制在22-25℃，时间为4周；这样有利于腌腿表面水分能够温和地脱水。
e.高温发酵：然后将每只火腿均匀地涂上一层猪油，在温度22-25℃，湿度75-90％的环境下发酵，发酵时间为10-18个月。在火腿发酵催熟升温前均匀喷入佛手油，然后将温度升高到28℃，火腿再发酵催熟三个月；保证火腿熟化和陈化，同时也保证佛手香油能够与火腿香味结合。
f.切片包装：将发酵好的火腿切成小块或薄片，按规定的包装量包装成密封小袋即得。
以上所述仅为本发明的优选实施例，并非因此限制本发明的专利范围，凡是利用本发明说明书内容所作的等效结构变换，或直接或间接运用在其他相关的技术领域，均同理包括在本发明的专利保护范围内。
Claims (4)
1.一种佛手火腿，其特征在于：采用以下重量百分比的原料制作而成，鲜后腿猪肉80％～95％，金佛手鲜果10％～30％，海盐2％-5％，各原料的重量百分比之和为100％，其制作步骤为：
a.备原料：按以下重量百分比配备原料，鲜后腿猪肉80％～95％，金佛手鲜果10％～30％，海盐2％-5％，各原料的重量百分比之和为100％；
b.佛手提取：将金佛手鲜果用水洗净，去除果蒂、变色果皮，切碎，榨汁或进行水蒸汽蒸馏或进行超临界CO2萃取，用油水分离器进行油水分离，将分离出的佛手油与佛手汁备用；
c.低温腌制：将鲜后腿猪肉冷却到2℃，挤血，在鲜后腿猪肉上均匀抹上海盐，堆叠于不锈钢桶中，温度控制在2-5℃，湿度控制在75-90％，以2℃/2h在2-5℃温度间循环变化一周；结束后对海盐进行更新，将每只后腿猪肉重新均匀抹上海盐，温度控制在2-5℃，湿度控制在70-80％，以2℃/2h在2-5℃温度间再循环变化一周；
d.中温干燥：后腿猪肉腌制好后，温水清洗，压模，滚揉，再均匀地涂上佛手汁，挂架于3-5℃干腌，9周后修腿，然后干燥，温度控制在22-25℃，时间为4周；
e.高温发酵：然后将每只火腿均匀地涂上一层猪油，在温度22-25℃，湿度75-90％的环境下发酵，发酵时间为10-18个月；在火腿发酵催熟升温前均匀喷入佛手油，然后将温度升高到28℃，火腿再发酵催熟三个月；
f.切片包装：将发酵好的火腿切成小块或薄片，按规定的包装量包装成密封小袋即得。
2.根据权利要求1所述的佛手火腿，其特征在于：所述鲜后腿猪肉取自“两头乌”金华猪的后腿肉。
3.根据权利要求1所述的佛手火腿，其特征在于：所述金佛手鲜果取自金华本地产金佛手成熟鲜果实。
4.根据权利要求1所述的佛手火腿，其特征在于：所述海盐取自天然晒制的海洋盐。
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| CN101120794A (zh) * | 2006-08-11 | 2008-02-13 | 程玖瑛 | 七井火腿的制作方法 |
| CN101756251A (zh) * | 2009-12-09 | 2010-06-30 | 金华市亚城腌腊制品厂 | 佛手风干牛肉 |
| CN101828724A (zh) * | 2010-04-16 | 2010-09-15 | 浙江帕尔玛食品有限公司 | 一种火腿的制作工艺 |
| CN102919875A (zh) * | 2012-10-24 | 2013-02-13 | 金华金贸火腿有限公司 | 一种火腿的制作工艺 |
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| CN101120794A (zh) * | 2006-08-11 | 2008-02-13 | 程玖瑛 | 七井火腿的制作方法 |
| CN101756251A (zh) * | 2009-12-09 | 2010-06-30 | 金华市亚城腌腊制品厂 | 佛手风干牛肉 |
| CN101828724A (zh) * | 2010-04-16 | 2010-09-15 | 浙江帕尔玛食品有限公司 | 一种火腿的制作工艺 |
| CN102919875A (zh) * | 2012-10-24 | 2013-02-13 | 金华金贸火腿有限公司 | 一种火腿的制作工艺 |
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