CN107028100B - 一种休闲花猪肉干生产工艺 - Google Patents
一种休闲花猪肉干生产工艺 Download PDFInfo
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- 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
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- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Chemical Kinetics & Catalysis (AREA)
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- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明提供的花猪肉干生产工艺,所述生产工艺包括有以下步骤:花猪瘦肉→修整→清洗→腌制→沥干→制卤水→卤制→沥干切片→油炸→拌料→计量分装→真空包装→杀菌→烘干→出厂检验→包装;按本工艺生产的肉干水分≤80%,蛋白质≥10%,食盐≤3%,亚硝酸钠≤20 mg/kg,铅≤0.15 mg/kg,山梨酸≤0.075mg/kg,其口感好、风味独特、保质期长、营养价值高。
Description
技术领域
本发明涉及猪肉加工技术领域,尤其是指一种休闲花猪肉干生产工艺。
背景技术
宁乡花猪原产宁乡县流沙河镇草冲村,作为全国四大生猪地方名种之一,已有300多年养殖历史。宁乡花猪必须在完全天然、健康的环境下生长,远离任何人工生长素,2006年7月宁乡猪进入农业部确定的首批国家级畜禽遗传资源保护品种。宁乡花猪肉含有丰富的营养,经权威部门检测表明:宁乡土花猪除了含有大量钾、钙、钠、镁、铜、锌等40余种人体必需的营养元素之外,有机营养成分含量也非常丰富,如:肌肉脂肪、亚油酸、a-亚麻酸、油酸、不饱和脂肪酸、必需氨基酸(必需氨基酸指的是人体自身不能合成,必须从食物中摄取的氨基酸,如果饮食中经常缺少此类氨基酸,会影响健康,特别是对婴儿的成长起着重要的作用)。其中亚油酸有“血管清道夫”的美誉,具有软化心脑血管、促进血液循环、降低血脂和血压、促进新陈代谢、调节内分泌和减缓衰老等功用。a-亚麻酸经人体自身酶将其转化为DHA,DHA俗称脑黄金,是人的大脑发育和成长的重要物质之一。人类流行病学研究发现,体内DHA含量高的人,智力发育指数高、心理承受力强,同时,DHA可使癌症发病率降低,使乳腺癌及肠癌死亡率下降,起到抑癌作用。宁乡土花猪肉基本不含饱和脂肪酸和胆固醇,可以有效防止高血压、高血脂、冠心病的发生。中国地域较大,鲜猪长途运输会因环境因素及疾病防治等多种因素限制,鲜猪基本无法长途运输,所以,如何在保持独特风味的情况下将宁乡花猪猪肉制成可长途运输的食品是一个非常重要的课题。
发明内容
本发明的目的在于提供一种口感好、风味独特的花猪肉干生产工艺。
为实现上述目的,本发明所提供的技术方案为:一种休闲花猪肉干生产工艺,所述生产工艺包括有以下步骤:花猪瘦肉→修整→清洗→腌制→沥干→制卤水→卤制→沥干切片→油炸→拌料→计量分装→真空包装→杀菌→烘干→出厂检验→包装;其中,
所述的清洗:用符合国家标准的饮用自来水清洗花猪瘦肉,除去花猪瘦肉表面污物;
所述的腌制:卤花猪瘦肉采取湿腌法, 瘦肉与腌制水的质量比为1:1;腌制温度为4-6℃,腌制时间为24-30h,在腌制过程中,每4h翻动一次;其中,腌制水各组份的质量份为:冷开水100-110kg,食盐5-6kg,白酒500-650ml,黄酒1000-1100ml,老姜片1.5-2kg,大蒜片2.0-2.5kg,红曲红6-7g,山梨酸钾10-12g,亚硝酸盐15-20g,Vc 50-55g,复合磷酸盐80-90g,其中,老姜片和大蒜片装入无纺布网包使用;
所述的沥干:腌制结束后,打捞沥干,沥干采用自然沥干或通过网状输送带和风机吹滤;
所述的制卤水:卤料包加入盛有100kg水的蒸汽夹层锅中,熬制1h,熬制时先大气煮沸,煮沸后水温控制在90-98℃,再加入各种食品添加剂;食品添加剂各组份的质量份为:大蒜0.5-0.8kg,生姜0.5-0.7kg,冰糖0.6-0.7kg,味精400-435g,鸡精300-325g,食盐3-3.2kg,黄酒500-550ml,糖色4-4.5kg,红曲红10-12g,茶多酚30-38g,山梨酸钾25-30g;
所述的卤制:取腌制瘦肉100kg,卤水100kg,将腌制瘦肉和卤水一起放入蒸汽锅,先大气煮沸10-15分钟,水温保持在92-95℃,卤制30分钟;
所述的沥干切片:卤制结束后打捞沥干切成3.5厘米见方,0.2厘米厚的薄片;
所述的油炸:先将油温升至180℃,倒入薄片,油炸1-2分钟,肉片金黄,捞出沥干油;
所述的拌料:将炸好的肉片按50KG/份称好,将肉片倒入拌料机并加入配好的辅料,搅拌3-5分钟,使辅料均匀吸附在肉片上,所述辅料各组份的质量份为:盐0.1-0.2kg 糖0.2-0.25kg 味精0.2-0.25kg 五香粉0.2-0.25kg 芝麻0.3-0.4kg;
所述的计量分装:搅拌好的肉干冷却后按各种规格计量分装;
所述的真空包装:真空度≥0.07MPa,热封温度180-230℃,热封时间3-4s;
所述的杀菌:杀菌规程:15- 20- 15分钟 /115摄氏度,在降温阶段, 温度降到40℃,利用余热蒸发包装的表面水;
所述的烘干:通过热风将遗留在包装表面的水烘干;最后经检验合格后装箱入仓,即成。
按上述工艺生产的肉干各技术指标如下:
质量指标
感官指标
酱卤色,咀嚼细嫩,酱香浓郁。
理化指标
水分≤80% ,蛋白质≥10%,食盐≤3% ,亚硝酸钠≤20 mg /kg, 铅≤0.15 mg/kg,山梨酸≤0.075mg /kg。
微生物标
无致病微生物,无腐败微生物所引起的腐败现象。
具体实施方式
下面对本发明作进一步说明,本发明的较佳实施例为;本实施例所述的花猪肉干生产工艺,所述生产工艺包括有以下步骤:花猪瘦肉→修整→清洗→腌制→沥干→制卤水→卤制→沥干切片→油炸→拌料→计量分装→真空包装→杀菌→烘干→出厂检验→包装;其中,
所述的清洗:用符合国家标准的饮用自来水清洗花猪瘦肉,除去花猪瘦肉表面污物;
所述的腌制:卤花猪瘦肉采取湿腌法, 瘦肉与腌制水的质量比为1:1;腌制温度为4-6℃,腌制时间为24-30h,在腌制过程中,每4h翻动一次;其中,腌制水各组份的质量份为:冷开水100kg,食盐5kg,白酒500ml,黄酒1000ml,老姜片1.5kg,大蒜片2.0kg,红曲红6g,山梨酸钾10g,亚硝酸盐15g,Vc 50g,复合磷酸盐80g,其中,老姜片和大蒜片装入无纺布网包使用;
所述的沥干:腌制结束后,打捞沥干,沥干采用自然沥干或通过网状输送带和风机吹滤;
所述的制卤水:卤料包加入盛有100kg水的蒸汽夹层锅中,熬制1h,熬制时先大气煮沸,煮沸后水温控制在90℃,再加入各种食品添加剂;食品添加剂各组份的质量份为:大蒜0.5kg,生姜0.5kg,冰糖0.6kg,味精400g,鸡精300g,食盐3kg,黄酒500ml,糖色4kg,红曲红10g,茶多酚30g,山梨酸钾25g;
所述的卤制:取腌制瘦肉100kg,卤水100kg,将腌制瘦肉和卤水一起放入蒸汽锅,先大气煮沸10-15分钟,水温保持在92-95℃,卤制30分钟;
所述的沥干切片:卤制结束后打捞沥干切成3.5厘米见方,0.2厘米厚的薄片;
所述的油炸:先将油温升至180℃,倒入薄片,油炸1-2分钟,肉片金黄,捞出沥干油;
所述的拌料:将炸好的肉片按50KG/份称好,将肉片倒入拌料机并加入配好的辅料,搅拌3-5分钟,使辅料均匀吸附在肉片上,所述辅料各组份的质量份为:盐0.1kg 糖0.2kg 味精0.2kg 五香粉0.2kg 芝麻0.3kg;
所述的计量分装:搅拌好的肉干冷却后按各种规格计量分装;
所述的真空包装:真空度≥0.07MPa,热封温度180-230℃,热封时间3-4s;
所述的杀菌:杀菌规程:15- 20- 15分钟 /115摄氏度,在降温阶段, 温度降到40℃,利用余热蒸发包装的表面水;
所述的烘干:通过热风将遗留在包装表面的水烘干;最后经检验合格后装箱入仓,即成。
制作时卤制时间对品质的影响:
卤制时间对卤肉干的品质有很大影响,主要影响其感官和保质期。卤制时间短,其风味难以形成,而且保质期短;卤制时间长,浪费能源,出品率低,生产效率也低。把腌制花猪瘦肉倒入蒸汽夹层过中,调节气压使温度迅速上升至100℃,开始计时,并把气压降低,使卤锅温度保持在95℃。
杀菌条件的确定
杀菌时应尽量保证在低破袋率的前提下尽可能杀死其中一切腐败、致病微生物,防止肉干在保质期内变质和胀袋, 确定杀菌条件对其质量的影响。
杀菌要求必须非常严格,为了保证其商业无菌的要求和防止破袋,杀菌时间必须要控制好,如果杀菌时间过长,会造成松散,高温蛋白质分解聚合。
严格按上述工艺生产的肉干,经检验后具有如下指标:
质量指标
感官指标
酱卤色,咀嚼细嫩,酱香浓郁。
理化指标
水分≤80% ,蛋白质≥10%,食盐≤3% ,亚硝酸钠≤20 mg /kg, 铅≤0.15 mg/kg,山梨酸≤0.075mg /kg。
微生物标
无致病微生物,无腐败微生物所引起的腐败现象。
Claims (1)
1.一种休闲花猪肉干生产工艺,其特征在于:所述生产工艺包括有以下步骤:花猪瘦肉→修整→清洗→腌制→沥干→制卤水→卤制→沥干切片→油炸→拌料→计量分装→真空包装→杀菌→烘干→出厂检验→包装;其中,
所述的清洗:用符合国家标准的饮用自来水清洗花猪瘦肉,除去花猪瘦肉表面污物;
所述的腌制:卤花猪瘦肉采取湿腌法, 瘦肉与腌制水的质量比为1:1;腌制温度为4-6℃,腌制时间为24-30h,在腌制过程中,每4h翻动一次;其中,腌制水各组份的质量份为:冷开水100-110kg,食盐5-6kg,白酒500-650ml,黄酒1000-1100ml,老姜片1.5-2kg,大蒜片2.0-2.5kg,红曲红6-7g,山梨酸钾10-12g,亚硝酸盐15-20g,Vc 50-55g,复合磷酸盐80-90g,其中,老姜片和大蒜片装入无纺布网包使用;
所述的沥干:腌制结束后,打捞沥干,沥干采用自然沥干或通过网状输送带和风机吹滤;
所述的制卤水:卤料包加入盛有100kg水的蒸汽夹层锅中,熬制1h,熬制时先大气煮沸,煮沸后水温控制在90-98℃,再加入各种食品添加剂;食品添加剂各组份的质量份为:大蒜0.5-0.8kg,生姜0.5-0.7kg,冰糖0.6-0.7kg,味精400-435g,鸡精300-325g,食盐3-3.2kg,黄酒500-550ml,糖色4-4.5kg,红曲红10-12g,茶多酚30-38g,山梨酸钾25-30g;
所述的卤制:取腌制瘦肉100kg,卤水100kg,将腌制瘦肉和卤水一起放入蒸汽锅,先大气煮沸10-15分钟,水温保持在92-95℃,卤制30分钟;
所述的沥干切片:卤制结束后打捞沥干切成3.5厘米见方,0.2厘米厚的薄片;
所述的油炸:先将油温升至180℃,倒入薄片,油炸1-2分钟,肉片金黄,捞出沥干油;
所述的拌料:将炸好的肉片按50KG/份称好,将肉片倒入拌料机并加入配好的辅料,搅拌3-5分钟,使辅料均匀吸附在肉片上,所述辅料各组份的质量份为:盐0.1-0.2kg 糖0.2-0.25kg 味精0.2-0.25kg 五香粉0.2-0.25kg 芝麻0.3-0.4kg;
所述的计量分装:搅拌好的肉干冷却后按各种规格计量分装;
所述的真空包装:真空度≥0.07MPa,热封温度180-230℃,热封时间3-4s;
所述的杀菌:杀菌规程:15- 20- 15分钟 /115摄氏度,在降温阶段, 温度降到40℃,利用余热蒸发包装的表面水;
所述的烘干:通过热风将遗留在包装表面的水烘干;最后经检验合格后装箱入仓,即成。
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