CN104323318A - 滋阴养颜腊肉及其腌制方法 - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明公开了一种滋阴养颜腊肉及其腌制方法,其组成原料的重量份为:猪肉115-130、食盐13-18、八角2-3.5、良姜2.5-3.5、香芒1-2.5、孜然1.5-2、鱼露1.2-1.5、酱油5-7、味精3-5、甘草2.5-4、银耳粉4-6、东洋参5-8、阿胶6-9、白果6-10、富硒杞子4-7、蜂花粉5-9、鸡蛋黄3-5、黄耆4-7、刺五叶2-4、红景天2.5-4、淡竹叶3-6、火麻仁4-7、百合2-5及茶籽油9-15;本发明腌制的腊肉风味独特,味道好,口感佳,食用方便,保质期长,在原料中添加了多种滋阴养颜食物,具有健脾消食、养胃生津、滋阴润肺、润肤透疹之功效,长期食用可以使女性皮肤细嫩光滑、柔软红滑、改善皮肤粗糙。
Description
技术领域
本发明涉及畜产品加工技术领域,具体涉及一种滋阴养颜腊肉及其腌制方法。
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滋阴养颜腊肉及其腌制方法。
为了实现上述目的本发明采用如下技术方案:
滋阴养颜腊肉,其组成原料的重量份为:猪肉115-130、食盐13-18、八角2-3.5、良姜2.5-3.5、香芒1-2.5、孜然1.5-2、鱼露1.2-1.5、酱油5-7、味精3-5、甘草2.5-4、银耳粉4-6、东洋参5-8、阿胶6-9、白果6-10、富硒杞子4-7、蜂花粉5-9、鸡蛋黄3-5、黄耆4-7、刺五叶2-4、红景天2.5-4、淡竹叶3-6、火麻仁4-7、百合2-5及茶籽油9-15。
滋阴养颜腊肉,其组成原料的重量份为:猪肉120、食盐15、八角3、良姜3、香芒1.5、孜然17、鱼露1.3、酱油6、味精4、甘草3、银耳粉5、东洋参7、阿胶8、白果9、富硒杞子6、蜂花粉7、鸡蛋黄4、黄耆5、刺五叶3、红景天3.5、淡竹叶4、火麻仁6、百合3及茶籽油12。
滋阴养颜腊肉的腌制方法,包括以下步骤:
(1)按重量份将食盐、八角、良姜、香芒、孜然、鱼露、酱油、味精和鸡蛋黄搅拌混合均匀,再用淀粉水将粉碎后的混合原料搅拌至糊状,备用;
(2)按重量份称取除猪肉以外的其他剩余原料,然后加入混合料总量的2-4倍白酒和1-2倍醋酸混合,于温度50℃搅拌10小时以上,冷却后在超声电功率250-350W条件下分散2.5-3小时,过滤,并用蒸馏水洗3次,80℃真空干燥24小时,研磨过筛;
(3)将步骤(1)和步骤(2)的所有料均匀撒在洗净的猪肉肉面上,并用双手来回搓揉,至食盐溶解为止,然后放入坛中腌制,控制坛中PH为5-7,温度为5-10℃,静置腌制10-15天,每天将肉翻转一次;
(4)将步骤(3)的腌制好的腊肉蒸熟即可食用。
本发明的有益效果:
本发明腌制的腊肉风味独特,味道好,口感佳,食用方便,保质期长,在原料中添加了多种滋阴养颜食物,具有健脾消食、养胃生津、滋阴润肺、润肤透疹之功效,长期食用可以使女性皮肤细嫩光滑、柔软红滑、改善皮肤粗糙。
具体实施方式
实施例1:滋阴养颜腊肉,其组成原料的重量份(斤)为:猪肉120、食盐15、八角3、良姜3、香芒1.5、孜然17、鱼露1.3、酱油6、味精4、甘草3、银耳粉5、东洋参7、阿胶8、白果9、富硒杞子6、蜂花粉7、鸡蛋黄4、黄耆5、刺五叶3、红景天3.5、淡竹叶4、火麻仁6、百合3及茶籽油12。
滋阴养颜腊肉的腌制方法,包括以下步骤:
(1)按重量份将食盐、八角、良姜、香芒、孜然、鱼露、酱油、味精和鸡蛋黄搅拌混合均匀,再用淀粉水将粉碎后的混合原料搅拌至糊状,备用;
(2)按重量份称取除猪肉以外的其他剩余原料,然后加入混合料总量的3倍白酒和1.5倍醋酸混合,于温度50℃搅拌10小时以上,冷却后在超声电功率300W条件下分散2.5-3小时,过滤,并用蒸馏水洗3次,80℃真空干燥24小时,研磨过筛;
(3)将步骤(1)和步骤(2)的所有料均匀撒在洗净的猪肉肉面上,并用双手来回搓揉,至食盐溶解为止,然后放入坛中腌制,控制坛中PH为5-7,温度为5-10℃,静置腌制10-15天,每天将肉翻转一次;
(4)将步骤(3)的腌制好的腊肉蒸熟即可食用。
Claims (3)
1.一种滋阴养颜腊肉,其特征在于其组成原料的重量份为:猪肉115-130、食盐13-18、八角2-3.5、良姜2.5-3.5、香芒1-2.5、孜然1.5-2、鱼露1.2-1.5、酱油5-7、味精3-5、甘草2.5-4、银耳粉4-6、东洋参5-8、阿胶6-9、白果6-10、富硒杞子4-7、蜂花粉5-9、鸡蛋黄3-5、黄耆4-7、刺五叶2-4、红景天2.5-4、淡竹叶3-6、火麻仁4-7、百合2-5及茶籽油9-15。
2.根据权利要求书1所述的滋阴养颜腊肉,其特征在于其组成原料的重量份为:猪肉120、食盐15、八角3、良姜3、香芒1.5、孜然17、鱼露1.3、酱油6、味精4、甘草3、银耳粉5、东洋参7、阿胶8、白果9、富硒杞子6、蜂花粉7、鸡蛋黄4、黄耆5、刺五叶3、红景天3.5、淡竹叶4、火麻仁6、百合3及茶籽油12。
3.根据权利要求书1所述滋阴养颜腊肉的腌制方法,其特征在于包括以下步骤:
(1)按重量份将食盐、八角、良姜、香芒、孜然、鱼露、酱油、味精和鸡蛋黄搅拌混合均匀,再用淀粉水将粉碎后的混合原料搅拌至糊状,备用;
(2)按重量份称取除猪肉以外的其他剩余原料,然后加入混合料总量的2-4倍白酒和1-2倍醋酸混合,于温度50℃搅拌10小时以上,冷却后在超声电功率250-350W条件下分散2.5-3小时,过滤,并用蒸馏水洗3次,80℃真空干燥24小时,研磨过筛;
(3)将步骤(1)和步骤(2)的所有料均匀撒在洗净的猪肉肉面上,并用双手来回搓揉,至食盐溶解为止,然后放入坛中腌制,控制坛中PH为5-7,温度为5-10℃,静置腌制10-15天,每天将肉翻转一次;
(4)将步骤(3)的腌制好的腊肉蒸熟即可食用。
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CN103932207A (zh) * | 2014-04-01 | 2014-07-23 | 安徽省农业科学院农产品加工研究所 | 一种熟化腊肉加工工艺 |
CN103932214A (zh) * | 2014-04-24 | 2014-07-23 | 严斯文 | 竹香腊肉制作方法 |
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CN108887580A (zh) * | 2018-06-26 | 2018-11-27 | 凌云县鸿福豚狸养殖专业合作社 | 一种豚狸烟熏腊肉的加工方法 |
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