CN104323288A - 一种鱼糜腊肉及其腌制方法 - Google Patents
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- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000013372 meat Nutrition 0.000 title claims abstract description 10
- 235000019465 surimi Nutrition 0.000 title abstract 5
- 238000005554 pickling Methods 0.000 title abstract 2
- 235000015277 pork Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 9
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 9
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 9
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 9
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 9
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 9
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 9
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 9
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 9
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 9
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 9
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 9
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 9
- 240000007049 Juglans regia Species 0.000 claims abstract description 9
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 9
- 244000178870 Lavandula angustifolia Species 0.000 claims abstract description 9
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims abstract description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 9
- 239000001102 lavandula vera Substances 0.000 claims abstract description 9
- 235000018219 lavender Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000020234 walnut Nutrition 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 6
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 235000015241 bacon Nutrition 0.000 claims description 21
- 241000251468 Actinopterygii Species 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 244000246386 Mentha pulegium Species 0.000 claims description 8
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 8
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 8
- 240000001341 Reynoutria japonica Species 0.000 claims description 8
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 8
- 235000001050 hortel pimenta Nutrition 0.000 claims description 8
- 244000257022 tick clover Species 0.000 claims description 8
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- 235000012149 noodles Nutrition 0.000 claims description 6
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
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- 239000008213 purified water Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000036449 good health Effects 0.000 abstract description 2
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Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
本发明公开了一种鱼糜腊肉及其腌制方法,其组成原料的重量份为:猪肉80-90、食盐10-12、鱼糜13-15、白酒2-3、生抽1-3、白糖3-5、鸡精粉4-5、八角粉2.5-3.5、十三香1.5-1.8、薰衣草1-2、薄荷2-3、山楂3-5、龙眼肉1-3、黄精1-1.5、核桃仁5-7、布渣叶1.5-2.5、何首乌0.4-0.6、荷叶3-4、菜芙蓉1-3、野料豆1-2和菜籽油15-20;本发明的腊肉中加入适量鱼糜,使得腊肉的保鲜度高,养成分损失少,味道鲜美;本发明的腊肉肉质鲜嫩,口感好,同时加入多种保健中药,具有很好的保健功能,适合广大人群的食用。
Description
技术领域
本发明涉及畜产品加工技术领域,具体涉及一种鱼糜腊肉及其腌制方法。
背景技术
腊肉是中国腌肉的一种,主要流行于四川、湖南和广东一带,但在南方其他地区也有制作,由于通常是在农历的腊月进行腌制,所以称作“腊肉”,熏好的腊肉,表里一致,煮熟切成片,透明发亮,色泽鲜艳,黄里透红,吃起来味道醇香,肥不腻口,瘦不塞牙,不仅风味独特,而且具有开胃、去寒、消食等功能;现有的腊肉口味单一,不能满足人们的需求。
发明内容
本发明的目的在于提供一种鱼糜腊肉及其腌制方法。
为了实现上述目的本发明采用如下技术方案:
鱼糜腊肉,其组成原料的重量份为:猪肉80-90、食盐10-12、鱼糜13-15、白酒2-3、生抽1-3、白糖3-5、鸡精粉4-5、八角粉2.5-3.5、十三香1.5-1.8、薰衣草1-2、薄荷2-3、山楂3-5、龙眼肉1-3、黄精1-1.5、核桃仁5-7、布渣叶1.5-2.5、何首乌0.4-0.6、荷叶3-4、菜芙蓉1-3、野料豆1-2和菜籽油15-20。
鱼糜腊肉,其组成原料的重量份为:猪肉85、食盐11、鱼糜14、白酒2.5、生抽2、白糖4、鸡精粉4.5、八角粉3、十三香1.6、薰衣草1.5、薄荷2.5、山楂4、龙眼肉2、黄精1.2、核桃仁6、布渣叶2、何首乌0.5、荷叶3.5、菜芙蓉2、野料豆1.5和菜籽油18。
鱼糜腊肉的腌制方法,包括以下步骤:
(1)预处理:按组成原料的重量份称取各原料,选用经检疫的鲜猪肉,洗净后切成块,再经杀菌处理;
(2)将步骤(1)杀菌后的猪肉浸泡于质量浓度为1%的柠檬酸溶液;浸泡10-12小时后取出,备用;
(3)将薰衣草、薄荷、山楂、龙眼肉、黄精、核桃仁、布渣叶、何首乌、荷叶、菜芙蓉和野料豆混合;然后研磨粉碎并加入适量纯净水混合,再将物料于65-75℃、20-30MPa的压力下均质处理10-20min,均质处理后物料的粒度控制为30-50μm,备用;
(4)将步骤(3)备用料和其他剩余原料一并加入备好的猪肉肉面上,并用双手来回搓揉,至食盐溶解为止,然后按皮面朝下、肉面朝上将猪肉堆放在容器中,一层层叠紧压实,然后放入0摄氏度左右低温环境下静置腌制10-15天,每天将肉翻转一次;
(5)将步骤(4)的腌制好的腊肉挂在风凉阴干处,20天后即可食用。
本发明的有益效果:
本发明的腊肉中加入适量鱼糜,使得腊肉的保鲜度高,养成分损失少,味道鲜美;本发明的腊肉肉质鲜嫩,口感好,同时加入多种保健中药,具有很好的保健功能,适合广大人群的食用。
具体实施方式
实施例1:鱼糜腊肉,其组成原料的重量份(斤)为:猪肉85、食盐11、鱼糜14、白酒2.5、生抽2、白糖4、鸡精粉4.5、八角粉3、十三香1.6、薰衣草1.5、薄荷2.5、山楂4、龙眼肉2、黄精1.2、核桃仁6、布渣叶2、何首乌0.5、荷叶3.5、菜芙蓉2、野料豆1.5和菜籽油18。
鱼糜腊肉的腌制方法,包括以下步骤:
(1)预处理:按组成原料的重量份称取各原料,选用经检疫的鲜猪肉,洗净后切成块,再经杀菌处理;
(2)将步骤(1)杀菌后的猪肉浸泡于质量浓度为1%的柠檬酸溶液;浸泡10-12小时后取出,备用;
(3)将薰衣草、薄荷、山楂、龙眼肉、黄精、核桃仁、布渣叶、何首乌、荷叶、菜芙蓉和野料豆混合;然后研磨粉碎并加入适量纯净水混合,再将物料于65-75℃、20-30MPa的压力下均质处理10-20min,均质处理后物料的粒度控制为30-50μm,备用;
(4)将步骤(3)备用料和其他剩余原料一并加入备好的猪肉肉面上,并用双手来回搓揉,至食盐溶解为止,然后按皮面朝下、肉面朝上将猪肉堆放在容器中,一层层叠紧压实,然后放入0摄氏度左右低温环境下静置腌制10-15天,每天将肉翻转一次;
(5)将步骤(4)的腌制好的腊肉挂在风凉阴干处,20天后即可食用。
Claims (3)
1.一种鱼糜腊肉,其特征在于其组成原料的重量份为:猪肉80-90、食盐10-12、鱼糜13-15、白酒2-3、生抽1-3、白糖3-5、鸡精粉4-5、八角粉2.5-3.5、十三香1.5-1.8、薰衣草1-2、薄荷2-3、山楂3-5、龙眼肉1-3、黄精1-1.5、核桃仁5-7、布渣叶1.5-2.5、何首乌0.4-0.6、荷叶3-4、菜芙蓉1-3、野料豆1-2和菜籽油15-20。
2.根据权利要求书1所述的鱼糜腊肉,其特征在于其组成原料的重量份为:猪肉85、食盐11、鱼糜14、白酒2.5、生抽2、白糖4、鸡精粉4.5、八角粉3、十三香1.6、薰衣草1.5、薄荷2.5、山楂4、龙眼肉2、黄精1.2、核桃仁6、布渣叶2、何首乌0.5、荷叶3.5、菜芙蓉2、野料豆1.5和菜籽油18。
3.根据权利要求书1所述鱼糜腊肉的腌制方法,其特征在于包括以下步骤:
(1)预处理:按组成原料的重量份称取各原料,选用经检疫的鲜猪肉,洗净后切成块,再经杀菌处理;
(2)将步骤(1)杀菌后的猪肉浸泡于质量浓度为1%的柠檬酸溶液;浸泡10-12小时后取出,备用;
(3)将薰衣草、薄荷、山楂、龙眼肉、黄精、核桃仁、布渣叶、何首乌、荷叶、菜芙蓉和野料豆混合;然后研磨粉碎并加入适量纯净水混合,再将物料于65-75℃、20-30MPa的压力下均质处理10-20min,均质处理后物料的粒度控制为30-50μm,备用;
(4)将步骤(3)备用料和其他剩余原料一并加入备好的猪肉肉面上,并用双手来回搓揉,至食盐溶解为止,然后按皮面朝下、肉面朝上将猪肉堆放在容器中,一层层叠紧压实,然后放入0摄氏度左右低温环境下静置腌制10-15天,每天将肉翻转一次;
(5)将步骤(4)的腌制好的腊肉挂在风凉阴干处,20天后即可食用。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105475977A (zh) * | 2015-12-10 | 2016-04-13 | 张友兰 | 一种腊肉酱料 |
CN110432456A (zh) * | 2019-07-12 | 2019-11-12 | 安徽省好再来食品有限公司 | 一种轻度发酵型臭鳊鱼的加工方法 |
Citations (3)
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CN102742861A (zh) * | 2012-07-25 | 2012-10-24 | 重庆市黔江区嘉佳畜禽养殖专业合作社 | 特种野猪腊肉的加工方法 |
CN102907709A (zh) * | 2012-11-09 | 2013-02-06 | 沈阳信达信息科技有限公司 | 一种鱼糜香肠 |
CN103584158A (zh) * | 2013-09-24 | 2014-02-19 | 张斌 | 一种鱼糜香肠的制备方法 |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102742861A (zh) * | 2012-07-25 | 2012-10-24 | 重庆市黔江区嘉佳畜禽养殖专业合作社 | 特种野猪腊肉的加工方法 |
CN102907709A (zh) * | 2012-11-09 | 2013-02-06 | 沈阳信达信息科技有限公司 | 一种鱼糜香肠 |
CN103584158A (zh) * | 2013-09-24 | 2014-02-19 | 张斌 | 一种鱼糜香肠的制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105475977A (zh) * | 2015-12-10 | 2016-04-13 | 张友兰 | 一种腊肉酱料 |
CN110432456A (zh) * | 2019-07-12 | 2019-11-12 | 安徽省好再来食品有限公司 | 一种轻度发酵型臭鳊鱼的加工方法 |
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