CN105077299A - 一种阻断亚硝酸盐类腌制品的制作方法 - Google Patents
一种阻断亚硝酸盐类腌制品的制作方法 Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 230000000903 blocking effect Effects 0.000 title abstract description 8
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 title abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 24
- 235000012054 meals Nutrition 0.000 claims description 12
- 235000015277 pork Nutrition 0.000 claims description 12
- 150000002826 nitrites Chemical class 0.000 claims description 10
- 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
- 235000001050 hortel pimenta Nutrition 0.000 claims description 8
- 244000269722 Thea sinensis Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 229930195210 Ophiopogon Natural products 0.000 claims description 6
- 244000248557 Ophiopogon japonicus Species 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 239000000779 smoke Substances 0.000 claims description 5
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 claims description 3
- 244000082946 Tarchonanthus camphoratus Species 0.000 claims description 3
- 235000005701 Tarchonanthus camphoratus Nutrition 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000000446 fuel Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
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- 238000000034 method Methods 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 8
- 235000019542 Cured Meats Nutrition 0.000 abstract description 4
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
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- 235000013372 meat Nutrition 0.000 abstract description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 230000002087 whitening effect Effects 0.000 abstract description 2
- 230000000391 smoking effect Effects 0.000 abstract 3
- 241001122767 Theaceae Species 0.000 abstract 2
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 238000005260 corrosion Methods 0.000 abstract 1
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- 230000001050 lubricating effect Effects 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 238000010422 painting Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 231100000167 toxic agent Toxicity 0.000 abstract 1
- 239000003440 toxic substance Substances 0.000 abstract 1
- 210000004291 uterus Anatomy 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
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- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
-
- 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
本发明公布了一种阻断亚硝酸盐类腌制品的制作方法,该方法在腌制过程中已经阻断亚硝酸盐类有害物质成分的形成,在食用时与吃新鲜肉一样,没有亚硝酸盐类有害物质成分危害身体;采用薄荷树根做涂抹原料,其本身对人体可以起到抗氧化、软化血管,美白肌肤,润滑女性子宫,延缓衰老,延年益寿等很好作用,同时又具有防腐防霉变功能,实现有效阻断亚硝酸盐类有害成分在腊味肉制品熏制过程中形成;熏制燃烧原料以茶叶的枝叶为主,茶叶枝叶本身具有抗氧化作用,在燃烧过程中不会释放有毒害物质成分,所以熏制安全;具有保质期延长,便于储藏的优点。
Description
技术领域
本发明涉及一种腊肉制作方法,特别涉及一种阻断亚硝酸盐类腌制品的制作方法。
背景技术
因地理环境和气候的特殊性,几千年以来,以湖南湘西为中心一带盛传下来了一种腊味肉制品的腌制配方和熏制方法,以便储藏和日常享用。
然而,随着科学的不断进步,越来越多的数据资料显示,传统的腊制品在腌制和熏制过程中,或多或少难免会产生一定的亚硝酸盐和硝酸铵等有害物质,长期食用,对人体健康产生很大地影响。据此,本人经过三年多的潜心研究和两千多次的反复跟踪实验,结果发现,在腊制品的腌制配方中添加一种以薄荷树根等三种纯天然植物的提取物和几种传统原料,可以达到彻底阻断亚硝酸盐类有害物质形成的奇效。在食用时,不再需要考虑腊制品的不安全因素。
发明内容
本发明针对现有技术的缺陷提供一种阻断亚硝酸盐类腌制品的制作方法。
本发明为实现以上目的,采用如下方案:一种阻断亚硝酸盐类腌制品的制作方法,由以下原料组成:薄荷树根、干麦冬粉、干胡萝卜粉、干茶叶粉、干大豆粉、红线椒粉和红花椒粉;其制作方法如下:
(1)、取新鲜黑猪肉,将其分割为1.5-2斤条状;
(2)、将薄荷树根捣碎后与干麦冬粉、干胡萝卜粉、干茶叶粉、干大豆粉、红线椒粉、红花椒粉和食盐混合均匀形成配料,将上述配料均匀涂抹于步骤(1)中分割的条状黑猪肉表面,涂抹完毕将条状黑猪肉至于樟木木桶内密封,发酵6-7天;
(3)、取出步骤(2)中发酵好的黑猪肉按照间距0.3厘米、高度2.5米排布悬挂于烤房内,采用干燥茶叶或茶叶支杆做燃料慢火熏制17-25天。
本发明的有益效果:
1、本发明在腌制过程中已经阻断亚硝酸盐类有害物质成分的形成,在食用时与吃新鲜肉一样,没有亚硝酸盐类有害物质成分危害身体。
2、本发明中采用薄荷树根做涂抹原料,其本身对人体可以起到抗氧化、软化血管,美白肌肤,润滑女性子宫,延缓衰老,延年益寿等很好作用,同时又具有防腐防霉变功能,实现有效阻断亚硝酸盐类有害成分在腊味肉制品熏制过程中形成。
3、本发明做的熏制燃烧原料以茶叶的枝叶为主,茶叶枝叶本身具有抗氧化作用,在燃烧过程中不会释放有毒害物质成分,所以熏制安全。
4、本发明通过这种方法制作出来的腊味肉制品不仅保留了几千年流传下来传统的咸香、疏嫩回味等特别的口味,还摒弃了有害物质成分,成为食用者既得口福又得健康的佳品。
5、具有保质期延长,便于储藏的优点。
具体实施方式
一种阻断亚硝酸盐类腌制品的制作方法,由以下原料组成:薄荷树根、干麦冬粉、干胡萝卜粉、干茶叶粉、干大豆粉、红线椒粉和红花椒粉;其制作方法如下:
(1)、取新鲜黑猪肉,将其分割为1.5-2斤条状;
(2)、将薄荷树根捣碎后与干麦冬粉、干胡萝卜粉、干茶叶粉、干大豆粉、红线椒粉、红花椒粉和食盐混合均匀形成配料,将上述配料均匀涂抹于步骤(1)中分割的条状黑猪肉表面,涂抹完毕将条状黑猪肉至于高山樟木木桶内并用手使力压紧再进行密封,发酵6-7天;
(3)、取出步骤(2)中发酵好的黑猪肉按照间距0.3厘米、高度2.5米排布悬挂于烤房内,选用6-7月份茶农为茶树修枝时,将其回收,用压缩机压紧晒干,干燥茶叶或茶叶支杆做燃料慢火熏制17-25天,其中熏制过程需要气温8摄氏度以下进行。
Claims (1)
1.一种阻断亚硝酸盐类腌制品的制作方法,由以下原料组成:薄荷树根、干麦冬粉、干胡萝卜粉、干茶叶粉、干大豆粉、红线椒粉和红花椒粉;其制作方法如下:
(1)、取新鲜黑猪肉,将其分割为1.5-2斤条状;
(2)、将薄荷树根捣碎后与干麦冬粉、干胡萝卜粉、干茶叶粉、干大豆粉、红线椒粉、红花椒粉和食盐混合均匀形成配料,将上述配料均匀涂抹于步骤(1)中分割的条状黑猪肉表面,涂抹完毕将条状黑猪肉至于樟木木桶内密封,发酵6-7天;
(3)、取出步骤(2)中发酵好的黑猪肉按照间距0.3厘米、高度2.5米排布悬挂于烤房内,采用干燥茶叶或茶叶支杆做燃料慢火熏制17-25天。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105901534A (zh) * | 2016-04-28 | 2016-08-31 | 成都大学 | 一种低硝免熏腌腊肉品及其加工方法 |
CN107348377A (zh) * | 2017-09-14 | 2017-11-17 | 四川省玉天顺商贸有限公司 | 一种客家风味腊肉的制作方法 |
CN111972697A (zh) * | 2020-09-18 | 2020-11-24 | 河南农业大学 | 薄荷酮在降低雪茄烟发酵过程中烟草特有亚硝胺含量中的应用 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101601476A (zh) * | 2009-06-26 | 2009-12-16 | 巫溪县李大姐肉食品有限公司 | 腊肉加工方法 |
CN102362675A (zh) * | 2011-10-15 | 2012-02-29 | 镇巴县长兴实业有限责任公司 | 一种腊肉的加工方法 |
CN102871136A (zh) * | 2012-09-05 | 2013-01-16 | 三峡大学 | 一种土家烟熏腊肉的加工方法 |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101601476A (zh) * | 2009-06-26 | 2009-12-16 | 巫溪县李大姐肉食品有限公司 | 腊肉加工方法 |
CN102362675A (zh) * | 2011-10-15 | 2012-02-29 | 镇巴县长兴实业有限责任公司 | 一种腊肉的加工方法 |
CN102871136A (zh) * | 2012-09-05 | 2013-01-16 | 三峡大学 | 一种土家烟熏腊肉的加工方法 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105901534A (zh) * | 2016-04-28 | 2016-08-31 | 成都大学 | 一种低硝免熏腌腊肉品及其加工方法 |
CN107348377A (zh) * | 2017-09-14 | 2017-11-17 | 四川省玉天顺商贸有限公司 | 一种客家风味腊肉的制作方法 |
CN111972697A (zh) * | 2020-09-18 | 2020-11-24 | 河南农业大学 | 薄荷酮在降低雪茄烟发酵过程中烟草特有亚硝胺含量中的应用 |
CN111972697B (zh) * | 2020-09-18 | 2021-08-13 | 河南农业大学 | 薄荷酮在降低雪茄烟发酵过程中烟草特有亚硝胺含量中的应用 |
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Effective date of registration: 20191114 Address after: 416099 No.27 Rongchang Road, Jishou City, Hunan Province Co-patentee after: Zhang Qingru Patentee after: Li Meng Address before: 416099 No. 27, Rongchang Road, Jishou, Hunan Patentee before: Li Meng |