CN107114706A - 一种陈皮肉脯的制备方法 - Google Patents
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Abstract
本发明公开了一种陈皮肉脯的制作方法，其包括如下工艺步骤：1)原材料选择；2)原料处理；3)陈皮切碎磨粉；4)切片；5)低温腌制；6)抹片；7)烘干；8)高温烘焙。本发明通过调整制备步骤及工艺参数，同时将陈皮粉、白砂糖和食盐与猪肉混合后进行低温腌制，使制备得的陈皮肉脯具有独特的风味和良好的口感，同时兼具一定的保健功能，深受消费者喜爱。
Description
技术领域
本发明涉及食品加工领域，特别涉及一种陈皮肉脯的制备方法。
背景技术
陈皮是中药的一种，是剥取芸香科植物橘的果皮，经日晒或者低温干燥制成。陈皮味微苦，性平，有理气祛痰，健脾燥湿等功效，可以有效治疗腹胀不消化，呕吐嗳气，痰多咳嗽等症状。陈皮内含有大量的黄酮类物质和挥发油，挥发油含量在1.9～3.5％，有抗菌、平喘、祛痰、抗氧化、排除肠胃积气、利胆等功效，黄酮类物质更是可以帮助降血压，抑制肿瘤。不仅如此，陈皮还含有生物碱，多糖等生物活性成分，具有抗氧化，扩张气管，氨化脂肪，提高人体新陈代谢的作用。
如今的小康社会，让人们开始关注食疗的重要性，在满足味蕾的同时也注重其营养分布，作为药食同源的食品，陈皮的开发利用也受到日益广泛的关注。例如陈皮鸭，粤菜系名菜之一，将陈皮置于煮熟鸭子上进一步蒸制而成，具有开胃健脾的作用。陈皮凤爪，陈皮酿牛腩，陈皮香蕉粥等陈皮菜系也深受广大消费者喜爱。
肉脯，是经切片，调味，摊筛，烘干和烘焙工艺加工而成的干熟薄片状肉制品，名列闽西八干之首，历史悠久，色香味俱全，深受国民喜爱。其中镇江，潮汕地区的传统肉脯以臻完善，原味肉脯，蜜汁肉脯，香辣肉脯，烧烤肉脯等传统肉脯品种深入人心，但传统肉脯存在的高脂肪，高盐问题，让一部分消费者如高血压患者望而却步，随着人民生活不断提高，消费者越来越重视肉脯制品的营养性，研发新型肉脯，添加药食同源原料，将传统食品与保健结合一体，可以更好的满足民众需求。
近年来我国已有不少学者开展新型肉脯的研发工作，研发出新型果蔬肉脯，红茶风味肉脯，银杏肉脯，重组人参牛肉脯等新型肉脯的加工工艺，即在传统肉脯制品的基础上，从现代科学饮食观念出发，研究引入功能性原料并结合先加工工艺制成的颇具潜力的新型肉脯。国外也将肉脯研究工作的重点置于提高猪肉脯营养全面性上。当前的肉脯市场，在结合加入其它生理功能材料方面发展还不完全，功能性肉脯还有很大的发展空间。
发明内容
本发明的目的在于针对上述现有技术的不足，提供一种陈皮肉脯的制备方法。
本发明所采取的技术方案是：一种陈皮肉脯的制作方法，其包括如下工艺步骤：
1)原材料选择：选择新鲜的猪肉，猪肉没有淤血，碎骨或其他杂质；陈皮选择3瓣相连，均匀厚度，质地较为柔软的新会广陈皮；
2)原料处理：将猪肉进行清洗，晾干表面水分，放在保鲜袋内，置于冰箱速冻；
3)陈皮切碎磨粉：将完整陈皮切成碎粒后，置于粉碎机粉碎成粉；
4)切片：将速冻后的猪肉顺着其肌纤维进行切片，肉片厚度均匀，控制在2～3mm之间；
5)低温腌制：将陈皮粉、白砂糖和食盐按比例添加到肉片中，还有适量的水，充分搅拌使肉片相黏，置于0～4℃环境下腌制20min；
6)抹片：将锡纸平铺在烤盘上，刷上一层食物油，将肉片按纹路铺平在锡纸上，肉片之间不要留有空隙；
7)烘干：放入干燥箱内烘干，烘干一半时间后进行翻面，将含水量降低至30％；
8)高温烘焙：置于烘焙房中进行高温烘焙，烘焙过程注意观察肉片，防止烤焦，使含水量低于20％，得陈皮肉脯成品。
作为上述方案的进一步改进，步骤7)中所述烘干的温度为65℃，烘干时间为2.5h。
作为上述方案的进一步改进，步骤8)中所述高温烘焙的温度为180℃，烘焙时间为5min。
本发明的有益效果是：本发明通过调整制备步骤及工艺参数，同时将陈皮粉、白砂糖和食盐与猪肉混合后进行低温腌制，使制备得的陈皮肉脯具有独特的风味和良好的口感，同时兼具一定的保健功能，深受消费者喜爱。
具体实施方式
下面结合实施例对本发明进行具体描述，以便于所属技术领域的人员对本发明的理解。有必要在此特别指出的是，实施例只是用于对本发明做进一步说明，不能理解为对本发明保护范围的限制，所属领域技术熟练人员，根据上述发明内容对本发明作出的非本质性的改进和调整，应仍属于本发明的保护范围。同时下述所提及的原料未详细说明的，均为市售产品；未详细提及的工艺步骤或制备方法为均为本领域技术人员所知晓的工艺步骤或制备方法。
一种陈皮肉脯的制作方法，其包括如下工艺步骤：
1)原材料选择：选择新鲜的猪肉，猪肉没有淤血，碎骨或其他杂质；陈皮选择3瓣相连，均匀厚度，质地较为柔软的新会广陈皮；
2)原料处理：将猪肉进行清洗，晾干表面水分，放在保鲜袋内，置于冰箱速冻；
3)陈皮切碎磨粉：将完整陈皮切成碎粒后，置于粉碎机粉碎成粉；
4)切片：将速冻后的猪肉顺着其肌纤维进行切片，肉片厚度均匀，控制在2～3mm之间；
5)低温腌制：将陈皮粉、白砂糖和食盐按比例添加到肉片中，还有适量的水，充分搅拌使肉片相黏，置于0～4℃环境下腌制20min；
6)抹片：将锡纸平铺在烤盘上，刷上一层食物油，将肉片按纹路铺平在锡纸上，肉片之间不要留有空隙；
7)烘干：放入干燥箱内烘干，烘干一半时间后进行翻面，将含水量降低至30％；
8)高温烘焙：置于烘焙房中进行高温烘焙，烘焙过程注意观察肉片，防止烤焦，使含水量低于20％，得陈皮肉脯成品。
作为进一步实施方式，步骤7)中所述烘干的温度为65℃，烘干时间为2.5h。其中不同的烘干时间对陈皮肉脯的口感有明显的影响，随着烘干时间的增加，陈皮肉脯成品的含水量逐渐下降，烘干时间过短，肉脯质地软；烘干时间过长，肉脯质地变硬。
作为进一步实施方式，步骤8)中所述高温烘焙的温度为180℃，烘焙时间为5min。其中不同的烘焙时间对陈皮肉脯的口感有明显的影响。在180℃的烘焙温度下，随着烘焙时间的延长，陈皮肉脯逐渐呈现肉脯特有的棕红色，逐渐散发出陈皮和肉特有的香味，但过长的烘焙温度，会导致出现肉脯烧焦变黑，降低陈皮肉脯成品率的现象。
上述实施例为本发明的优选实施例，凡与本发明类似的工艺及所作的等效变化，均应属于本发明的保护范畴。
Claims (3)
1.一种陈皮肉脯的制作方法，其特征在于，包括如下工艺步骤：
1)原材料选择：选择新鲜的猪肉，猪肉没有淤血，碎骨或其他杂质；陈皮选择3瓣相连，均匀厚度，质地较为柔软的新会广陈皮；
2)原料处理：将猪肉进行清洗，晾干表面水分，放在保鲜袋内，置于冰箱速冻；
3)陈皮切碎磨粉：将完整陈皮切成碎粒后，置于粉碎机粉碎成粉；
4)切片：将速冻后的猪肉顺着其肌纤维进行切片，肉片厚度均匀，控制在2～3mm之间；
5)低温腌制：将陈皮粉、白砂糖和食盐按比例添加到肉片中，还有适量的水，充分搅拌使肉片相黏，置于0～4℃环境下腌制20min；
6)抹片：将锡纸平铺在烤盘上，刷上一层食物油，将肉片按纹路铺平在锡纸上，肉片之间不要留有空隙；
7)烘干：放入干燥箱内烘干，烘干一半时间后进行翻面，将含水量降低至30％；
8)高温烘焙：置于烘焙房中进行高温烘焙，烘焙过程注意观察肉片，防止烤焦，使含水量低于20％，得陈皮肉脯成品。
2.根据权利要求1所述的一种陈皮肉脯的制备方法，其特征在于：步骤7)中所述烘干的温度为65℃，烘干时间为2.5h。
3.根据权利要求1所述的一种陈皮肉脯的制备方法，其特征在于：步骤8)中所述高温烘焙的温度为180℃，烘焙时间为5min。
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| CN110140886A (zh) * | 2019-05-22 | 2019-08-20 | 刘雪琴 | 一种陈皮兔肉丝及其生产方法 |
| CN114680292A (zh) * | 2022-04-12 | 2022-07-01 | 潮州市味和道食品有限公司 | 一种营养均衡的果蔬肉脯及其制备方法 |
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| CN114680292B (zh) * | 2022-04-12 | 2024-01-23 | 潮州市味和道食品有限公司 | 一种营养均衡的果蔬肉脯及其制备方法 |
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