CN104366519A - 麻辣腊味猪肉干及其加工方法 - Google Patents
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Abstract
本发明公开了一种麻辣腊味猪肉干及其加工方法,其由以下重量份的原料制成:猪腿肉400-500、红椒粉10-15、花椒粉5-8、酒糟20-30、烟熏液5-10、精盐8-15、蒌叶1-2、鼠尾草1-2、葛缕子1-3、鸡蛋花1-2、酸枣根2-3、柚子皮2-3、芥末油0.5-1、营养保健液适量。本发明制得的麻辣腊味猪肉干,香醇鲜辣,美味可口,风味独特,保健价值高,能够促进消化吸收,增强机体免疫功能,滋养五脏,恢复机体平衡,达到强身健体的效果,有益人体健康。
Description
技术领域
本发明涉及一种麻辣腊味猪肉干及其加工方法,属于食品加工技术领域。
背景技术
肉类制品是人们日常生活中必须的食品,肉的种类很多,现在我们大家普遍食用的有猪肉、羊肉、牛肉等,品种比较单调,而且新鲜的肉类保存时间比较短。肉干是将肉类腌制加工得到,因其易保存、食用方便,深受人们的喜爱,但传统肉干,由于原料单一,不能满足人们对肉干食品的风味性、特色性、营养性的综合要求,一种营养物质丰富、保健价值高、口感好、风味独特的肉干制品,急需开发生产,满足市场需求。
发明内容
本发明的目的在于提供一种营养物质丰富、保健价值高、口感好、风味独特的麻辣腊味猪肉干及其加工方法,迎合更多消费者的需要。
为实现上述目的,本发明采用的技术方案如下:
一种麻辣腊味猪肉干,是由以下重量份的原料组成:
猪腿肉400-500、红椒粉10-15、花椒粉5-8、酒糟20-30、烟熏液5-10、精盐8-15、蒌叶1-2、鼠尾草1-2、葛缕子1-3、鸡蛋花1-2、酸枣根2-3、柚子皮2-3、芥末油0.5-1、营养保健液适量;
所述的营养保健液由以下重量份的原料组成:马黛茶10-20、洋菊花8-10、菟丝子3-5、灵芝孢子粉3-5、党参4-6、五味子6-8、香蜂花5-8、沙棘油20-30、香菇多糖1-2、蜂王浆10-15、益生菌1-2、米酒200-250;
所述的营养保健液的的制备方法为:
a、将洋菊花、菟丝子、党参、五味子、香蜂花除杂洗净后烘干,超微粉碎,与灵芝孢子粉一并倒入米酒中,搅拌均匀,密封静置7-10天,液渣分离,滤渣加3-5倍水煎煮,过滤去渣,滤液浓缩至膏状,与浸泡液混合均匀,得药酒;
b、将马黛茶加2-3次水浸提,每次加水量为茶重的8-12倍,在85-92℃下浸提5-10分钟,过滤合并滤液,得马黛茶汁;
c、将药酒、马黛茶汁与其他剩余原料搅拌均匀,即得。
一种麻辣腊味猪肉干的加工方法,包括以下步骤:
(1)、将蒌叶、鼠尾草、葛缕子、鸡蛋花、酸枣根、柚子皮加水煎煮,过滤去渣,得煎煮液;
(2)、将猪腿肉去皮去除脂肪、筋膜切块洗净,与精盐、酒糟、烟熏液滚揉均匀,腌制7-10天,取出肉块切制成片状,放入煎煮液中浸润均匀,将新竹切割成0.5-1米长状,打通一端竹节,将浸润肉片倒入竹节中,同时加入肉片重量的10-20%营养保健液,压制封住端口,放入阴凉通风处,腌制10-20天,倒出腌肉,冲洗晾干;
(3)、将红椒粉、花椒粉和芥末油放入锅内煸炒出香,加入晾干肉片,以及适量水焖蒸至熟香,捞出肉片,烘干即可。
上述的营养保健液中,马黛茶富含196种活性元素,11种多酚类物质,以及多种人体所需的氨基酸与不饱和脂肪酸,并独有绿源酸、芸香甙等营养成分,能松弛平滑肌、改善呼吸、保护心肌、增加胆汁分泌、利尿通便、清除胆固醇、改善血液循环、抗氧化、抗过敏、促进自身组织修复与内稳态调节;具有预防单纯性肥胖、高脂血症、慢性疲劳综合症、抑郁症、坏血病、胃溃疡、缺铁性贫血等多种用途;还添加多种有益中药成分,具有健脾补肾、养肝明目、补益肺气、健胃消食、抗菌、抗疲劳的功效,增强免疫系统的机能,促进机体新陈代谢;益生菌能够促进发酵,肉质更加鲜嫩,缩短腌制时间;以米酒、沙棘油为载体,丰富营养同时,容易浸润肉质中,提高肉质营养保健价值。
本发明的有益效果:
本发明制得的麻辣腊味猪肉干,香醇鲜辣,美味可口,风味独特,保健价值高,能够促进消化吸收,增强机体免疫功能,滋养五脏,恢复机体平衡,达到强身健体的效果,有益人体健康。
具体实施方式
一种麻辣腊味猪肉干,是由以下重量(克)的原料组成:
猪腿肉500、红椒粉15、花椒粉8、酒糟30、烟熏液8、精盐15、蒌叶2、鼠尾草2、葛缕子3、鸡蛋花2、酸枣根3、柚子皮3、芥末油1、营养保健液适量;
所述的营养保健液由以下重量(克)的原料组成:马黛茶20、洋菊花10、菟丝子5、灵芝孢子粉5、党参6、五味子6、香蜂花6、沙棘油25、香菇多糖2、蜂王浆15、益生菌2、米酒250;
所述的营养调味剂的的制备方法为:
a、将洋菊花、菟丝子、党参、五味子、香蜂花除杂洗净后烘干,超微粉碎,与灵芝孢子粉一并倒入米酒中,搅拌均匀,密封静置10天,液渣分离,滤渣加5倍水煎煮,过滤去渣,滤液浓缩至膏状,与浸泡液混合均匀,得药酒;
b、将马黛茶加3次水浸提,每次加水量为茶重的9倍,在88℃下浸提10分钟,过滤合并滤液,得马黛茶汁;
c、将药酒、马黛茶汁与其他剩余原料搅拌均匀,即得。
所述的麻辣腊味猪肉干的加工方法,包括以下步骤:
(1)、将蒌叶、鼠尾草、葛缕子、鸡蛋花、酸枣根、柚子皮加水煎煮,过滤去渣,得煎煮液;
(2)、将猪腿肉去皮去除脂肪、筋膜切块洗净,与精盐、酒糟、烟熏液滚揉均匀,腌制10天,取出肉块切制成片状,放入煎煮液中浸润均匀,将新竹切割成1米长状,打通一端竹节,将浸润肉片倒入竹节中,同时加入肉片重量的20%营养保健液,压制封住端口,放入阴凉通风处,腌制20天,倒出腌肉,冲洗晾干;
(3)、将红椒粉、花椒粉和芥末油放入锅内煸炒出香,加入晾干肉片,以及适量水焖蒸至熟香,捞出肉片,烘干即可。
Claims (2)
1.一种麻辣腊味猪肉干,其特征在于,是由以下重量份的原料组成:
猪腿肉400-500、红椒粉10-15、花椒粉5-8、酒糟20-30、烟熏液5-10、精盐8-15、蒌叶1-2、鼠尾草1-2、葛缕子1-3、鸡蛋花1-2、酸枣根2-3、柚子皮2-3、芥末油0.5-1、营养保健液适量;
所述的营养保健液由以下重量份的原料组成:马黛茶10-20、洋菊花8-10、菟丝子3-5、灵芝孢子粉3-5、党参4-6、五味子6-8、香蜂花5-8、沙棘油20-30、香菇多糖1-2、蜂王浆10-15、益生菌1-2、米酒200-250;
所述的营养保健液的的制备方法为:
a、将洋菊花、菟丝子、党参、五味子、香蜂花除杂洗净后烘干,超微粉碎,与灵芝孢子粉一并倒入米酒中,搅拌均匀,密封静置7-10天,液渣分离,滤渣加3-5倍水煎煮,过滤去渣,滤液浓缩至膏状,与浸泡液混合均匀,得药酒;
b、将马黛茶加2-3次水浸提,每次加水量为茶重的8-12倍,在85-92℃下浸提5-10分钟,过滤合并滤液,得马黛茶汁;
c、将药酒、马黛茶汁与其他剩余原料搅拌均匀,即得。
2.一种如权利要求1所述的麻辣腊味猪肉干的加工方法,其特征在于包括以下步骤:
(1)、将蒌叶、鼠尾草、葛缕子、鸡蛋花、酸枣根、柚子皮加水煎煮,过滤去渣,得煎煮液;
(2)、将猪腿肉去皮去除脂肪、筋膜切块洗净,与精盐、酒糟、烟熏液滚揉均匀,腌制7-10天,取出肉块切制成片状,放入煎煮液中浸润均匀,将新竹切割成0.5-1米长状,打通一端竹节,将浸润肉片倒入竹节中,同时加入肉片重量的10-20%营养保健液,压制封住端口,放入阴凉通风处,腌制10-20天,倒出腌肉,冲洗晾干;
(3)、将红椒粉、花椒粉和芥末油放入锅内煸炒出香,加入晾干肉片,以及适量水焖蒸至熟香,捞出肉片,烘干即可。
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