CN107156676A - 一种腊肉的制备方法 - Google Patents
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Abstract
本发明公开了一种腊肉的制备方法。该方法包括以下步骤:(1)处理鲜肉;(2)取中药材,煎煮,收集药液;再取佐料,将佐料粉碎并与药液混合;(3)向步骤(2)所得产物中加入食盐和白砂糖,超声50~80min,然后开始腌制;(4)烟熏;(5)将步骤(4)所得产物置于L‑丙氨酸和抗坏血酸的混合溶液中浸泡,然后烘干,得腊肉。本发明方法制备得到的腊肉,亚硝酸盐、苯并芘的含量远远低于同类产品,同时,大大增强了其防腐能力。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种腊肉的制备方法。
背景技术
腊肉是最有代表性的中国传统肉制品之一,具有悠久的加工历史。它是将原料肉用食盐、硝酸盐、糖以及香料腌制后,再经烘烤、 烟熏、晾晒等工艺加工而成的生肉类制品。腊肉具有色泽美观、香味 浓郁、耐储藏等特点,由于其加工制作多在腊月间,因此称为腊肉。
我国腊肉生产历史悠久,种类较多,产品的品种和风味各具特色,主要产地是广东、湖南、四川以及黄河流域。我国南方冬季气温较低,肉制品不易腐败,是生产腊肉的好季节。而我国东北地区,入秋之后气温凉爽、空气干燥,对生产腊肉十分有利。
腊肉需经腌制后再进行烟熏,在腌制过程中会产生大量的亚硝酸盐,烟熏过程中会产生苯并芘,而亚硝酸盐和苯并芘均具有致癌作用,严重危害人们的食用。
发明内容
针对现有技术中的上述不足,本发明提供一种腊肉的制备方法,可有效解决现有腊肉制备过程中易产生大量亚硝酸盐以及苯并芘的问题。
一种腊肉的制备方法,包括以下步骤:
(1)取肥瘦比为1:1~2的鲜肉,洗净,并涂抹占鲜肉重量3~5%的鱼露;
(2)称取占鲜肉重量5~10%的中药材,加入2~3倍中药材重量的水浸泡2~3h,然后煎煮3~5h,过滤,收集药液;再称取占鲜肉重量10~15%的佐料,将佐料粉碎并与药液混合;
所述中药材包括白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众;其中,白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众的重量比为0.5~1:0.2~0.8:0.5~0.8:0.5~1:0.6~1:0.8~1.5:0.8~1;
所述佐料包括姜、蒜、花椒、糖桂花和八角;其中,姜、蒜、花椒、糖桂花和八角的重量比为1~1.5:1~1.5:0.2~0.5:1~2:0.08~0.1;
(3)向步骤(2)所得产物中加入食盐和白砂糖的混合物,搅拌溶解,调节溶液pH值为3~5,然后放入步骤(1)所得鲜肉,于30~40KHz、300~320W下,超声50~80min,然后继续腌制40~50h,得腌制肉;其中,所述食盐和白砂糖的重量比为2~3:0.1~0.2;食盐溶于溶液中,其浓度为12%~15%;
(4)沥干腌制肉表面水分,再采用烟熏材料于80~100℃烟熏5~10天;其中,所述烟熏材料包括桂皮、稻壳、甘蔗渣和苦藠,所述桂皮、稻壳、甘蔗渣和苦藠重量比为3~5:10~15:12~16:2~5;
(5)将步骤(4)所得产物置于L-丙氨酸和抗坏血酸的混合溶液中,调节溶液pH值为2~3,浸泡5~8h,60~80℃烘干,即得腊肉;其中,L-丙氨酸和抗坏血酸的摩尔比为18~20:1。
进一步地,步骤(1)中鲜肉肥瘦比为1:2,宽度为5~8cm,重量为0.8~1kg。
进一步地,步骤(2)中中药材占鲜肉重量的8%;其中,白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众的重量比为0.5:0.8:0.6:0.8:1:1.2:0.8。
进一步地,步骤(3)中超声条件为40KHz、300W。
进一步地,步骤(3)中溶液pH值为3,调节溶液pH值所用酸为柠檬酸。
进一步地,步骤(3)中食盐和白砂糖的重量比为3:0.1;其中,食盐溶于溶液中,其浓度为12%。
进一步地,步骤(4)中烟熏温度为85℃,桂皮、稻壳、甘蔗渣和苦藠重量比为4:15:16:3。
进一步地,步骤(5)中L-丙氨酸和抗坏血酸的摩尔比为20:1。
进一步地,步骤(5)中调节L-丙氨酸和抗坏血酸混合溶液pH所用酸为柠檬酸,pH值为3。
本发明的有益效果为:
1、采用含有12%食盐的中药材混合溶液对鲜肉进行腌制,在此浓度下溶液中氯化钠扩散进入鲜肉中的速率最快,提升鲜肉中的氯化钠含量,可初步使鲜肉具有一定的抗菌效果;另外,在此浓度下,鲜肉微观结构发生了变化,鲜肉中的肌原纤维产生横向膨胀,但肌节并未产生破坏,当盐水浓度达到20%~25%时,鲜肉中的肌节遭到剧烈破坏,影响腌制后的肉质和口感,因此,采用浓度为12%的盐水对鲜肉进行腌制,不仅能提升肉质口感,还可使鲜肉内的含盐量达到最大化,提升鲜肉的抗菌性能。
2、在300W、40KHz的条件下超声,超声波可在作用过程中使肉质更加疏松,松软,可有效提升中药材活性成分和佐料在腌制肉中的扩散和渗透,还可提升肉质的口感和嫩度;另外,在超声作用下,腌制肉中蛋白质内的肽键断裂,形成大量的游离氨基酸,大大缩短了腌制时间,进一步提升了腌制效果。
3、L-丙氨酸和抗坏血酸均可消除亚硝酸盐,两者单独对亚硝酸盐进行处理时,消除率均可达40%,当L-丙氨酸和抗坏血酸的以摩尔比为20:1的比例混合时,在pH值为3的条件下,L-丙氨酸溶液和抗坏血酸溶液形成一种协同作用,对亚硝酸盐的消除率可达90%以上,可有效消除腊肉制备过程中产生的亚硝酸盐,降低腊肉的食用风险。
4、白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众中均含有大量的酚类物质,在提升肉类营养物质含量的同时,酚类物质能破坏菌体的细胞膜,促进菌体蛋白质的凝固,从而抑制细菌的生长,具有抗氧化作用,提升腊肉的抗菌效果;同时,中药材混合溶液pH值为3,在酸性条件下,可增强食盐对微生物生长的抑制效果,而酚类物质还可增强腌制效果。
5、在80~100℃下,采用桂皮、稻壳、甘蔗渣和苦藠的混合物对腌制肉进行烟熏,首先,在此温度下进行烟熏,可在保证烟熏效果的前提下,最大化的降低苯并芘的产生;而稻壳和甘蔗渣熏制的产品,苯并芘残留量为2.13μg/kg,而采用谷草或杂锯末高温熏制的为6.4μg/kg;对熏腊肉进行的测定表明,杂锯末与谷草(8.1μg/kg)>松柏枝叶(3.2μg/kg),因此,选用稻壳和甘蔗渣作为主要烟熏物;而桂皮和苦藠在一定程度上可改善腊肉的风味,提升腊肉香味,另外,苦藠燃烧产生的有效成分被腊肉吸收,一方面可改善腊肉口感,另一方面,可在煮制腊肉时,从腊肉中缓慢释放,以消除腊肉制备过程中产生的亚硝酸盐,配合L-丙氨酸和抗坏血酸的作用,可最大化的除去腊肉中产生的亚硝酸盐。
具体实施方式
下面对本发明的具体实施方式进行描述,以便于本技术领域的技术人员理解本发明,但应该清楚,本发明不限于具体实施方式的范围,对本技术领域的普通技术人员来讲,只要各种变化在所附的权利要求限定和确定的本发明的精神和范围内,这些变化是显而易见的,一切利用本发明构思的发明创造均在保护之列。
实施例1
一种腊肉的制备方法,包括以下步骤:
(1)取肥瘦比为1:2的鲜肉,洗净,切割为宽度为5~8cm,重量为0.8~1kg的条状,并涂抹占鲜肉重量5%的鱼露;
(2)称取占鲜肉重量10%的中药材,加入3倍中药材重量的水浸泡3h,然后煎煮5h,过滤,收集药液;再称取占鲜肉重量15%的佐料,将佐料粉碎并与药液混合;
所述中药材包括白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众;其中,白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众的重量比为0.5:0.8:0.8:1:1:0.8:1;
所述佐料包括姜、蒜、花椒、糖桂花和八角;其中,姜、蒜、花椒、糖桂花和八角的重量比为1.5:1.5:0.5:2:0.1;
(3)向步骤(2)所得产物中加入食盐和白砂糖的混合物,搅拌溶解,用柠檬酸调节溶液pH值为5,然后放入步骤(1)所得鲜肉,于40KHz、320W下,超声80min,然后继续腌制50h,得腌制肉;其中,所述食盐和白砂糖的重量比为3:0.2;食盐溶于溶液中,其浓度为15%;
(4)沥干腌制肉表面水分,再采用烟熏材料于100℃烟熏10天;其中,所述烟熏材料包括桂皮、稻壳、甘蔗渣和苦藠,所述桂皮、稻壳、甘蔗渣和苦藠重量比为5:15:16:5;
(5)将步骤(4)所得产物置于L-丙氨酸和抗坏血酸的混合溶液中,用柠檬酸调节溶液pH值为3,浸泡8h,80℃烘干,即得腊肉;其中,L-丙氨酸和抗坏血酸的摩尔比为18:1。
实施例2
一种腊肉的制备方法,包括以下步骤:
(1)取肥瘦比为1:2的鲜肉,洗净,切割为宽度为5~8cm,重量为0.8~1kg的条状,并涂抹占鲜肉重量3%的鱼露;
(2)称取占鲜肉重量8%的中药材,加入2.5倍中药材重量的水浸泡3h,然后煎煮4h,过滤,收集药液;再称取占鲜肉重量12%的佐料,将佐料粉碎并与药液混合;
所述中药材包括白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众;其中,白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众的重量比为0.5:0.8:0.6:0.8:1:1.2:0.8;
所述佐料包括姜、蒜、花椒、糖桂花和八角;其中,姜、蒜、花椒、糖桂花和八角的重量比为1.5:1:0.2:2:0.1;
(3)向步骤(2)所得产物中加入食盐和白砂糖的混合物,搅拌溶解,用柠檬酸调节溶液pH值为3,然后放入步骤(1)所得鲜肉,于40KHz、300W下,超声60min,然后继续腌制50h,得腌制肉;其中,所述食盐和白砂糖的重量比为3:0.1;食盐溶于溶液中,其浓度为12%;
(4)沥干腌制肉表面水分,再采用烟熏材料于85℃烟熏8天;其中,所述烟熏材料包括桂皮、稻壳、甘蔗渣和苦藠,所述桂皮、稻壳、甘蔗渣和苦藠重量比为4:15:16:3;
(5)将步骤(4)所得产物置于L-丙氨酸和抗坏血酸的混合溶液中,用柠檬酸调节溶液pH值为3,浸泡8h,70℃烘干,即得腊肉;其中,L-丙氨酸和抗坏血酸的摩尔比为20:1。
实施例3
一种腊肉的制备方法,包括以下步骤:
(1)取肥瘦比为1:2的鲜肉,洗净,切割为宽度为5~8cm,重量为0.8~1kg的条状,并涂抹占鲜肉重量3%的鱼露;
(2)称取占鲜肉重量5%的中药材,加入3倍中药材重量的水浸泡3h,然后煎煮5h,过滤,收集药液;再称取占鲜肉重量15%的佐料,将佐料粉碎并与药液混合;
所述中药材包括白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众;其中,白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众的重量比为0.5:0.8:0.8:0.5:1:0.8:1;
所述佐料包括姜、蒜、花椒、糖桂花和八角;其中,姜、蒜、花椒、糖桂花和八角的重量比为1.5:1.5:0.5:2:0.08;
(3)向步骤(2)所得产物中加入食盐和白砂糖的混合物,搅拌溶解,用柠檬酸调节溶液pH值为5,然后放入步骤(1)所得鲜肉,于30KHz、300W下,超声50min,然后继续腌制40h,得腌制肉;其中,所述食盐和白砂糖的重量比为2:0.1;食盐溶于溶液中,其浓度为13%;
(4)沥干腌制肉表面水分,再采用烟熏材料于80℃烟熏5天;其中,所述烟熏材料包括桂皮、稻壳、甘蔗渣和苦藠,所述桂皮、稻壳、甘蔗渣和苦藠重量比为3:10:12: 5;
(5)将步骤(4)所得产物置于L-丙氨酸和抗坏血酸的混合溶液中,用柠檬酸调节溶液pH值为3,浸泡8h, 80℃烘干,即得腊肉;其中,L-丙氨酸和抗坏血酸的摩尔比为18:1。
对比例
与实施例2相比,步骤(2)中缺少白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众,步骤(5)中缺少浸泡L-丙氨酸和抗坏血酸的混合溶液的过程,以及烟熏材料为常用木材,其余制备过程均与实施例2相同。
检测
1、分别取实施例1~3和对比例制备得到的腊肉20g,捣碎,于相同条件下,根据国标GB5009.33-2010检测其中亚硝酸盐含量;其中,实施例2所得腊肉中亚硝酸盐含量几乎为0,实施例1和实施例3中均含有微量的亚硝酸盐,而对比例制备得到的腊肉中,亚硝酸盐含量超出国家标准30mg/kg的规定;表明,采用本发明方法,可有效清除或降低腊肉中亚硝酸盐的含量,保证食品安全。
2、分别取实施例1~3和对比例制备得到的腊肉20g,捣碎,于相同条件下,检测其中苯并芘含量,实施例1~3所得腊肉中,苯并芘含量均低于对比例,其中,以实施例2所得腊肉苯并芘含量最低,含量为0.84μg/kg,比对比例所得腊肉中的苯并芘含量低了65%。
3、分别取实施例1~3和对比例制备得到的腊肉1kg,于阴暗潮湿的环境下放置30~35天,取出,可看出对比例制备得到的腊肉已经明显出现腐坏,而实施例1~3制备得到的腊肉均无明显腐坏,再检测对比例和实施例1~3上的霉菌量,发现实施例1~3制备所得腊肉上的霉菌量远远低于对比例,而其中尤以实施例2含有最少的霉菌量,表明采用本发明方法制备得到的腊肉,不仅苯并芘和亚硝酸盐的含量远远低于传统方法制备得到的腊肉,防腐能力也远远强于传统方法制备得到的腊肉。
Claims (9)
1.一种腊肉的制备方法,其特征在于,包括以下步骤:
(1)取肥瘦比为1:1~2的鲜肉,洗净,并涂抹占鲜肉重量3~5%的鱼露;
(2)称取占鲜肉重量5~10%的中药材,加入2~3倍中药材重量的水浸泡2~3h,然后煎煮3~5h,过滤,收集药液;再称取占鲜肉重量10~15%的佐料,将佐料粉碎并与药液混合;
所述中药材包括白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众;其中,白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众的重量比为0.5~1:0.2~0.8:0.5~0.8:0.5~1:0.6~1:0.8~1.5:0.8~1;
所述佐料包括姜、蒜、花椒、糖桂花和八角;其中,姜、蒜、花椒、糖桂花和八角的重量比为1~1.5:1~1.5:0.2~0.5:1~2:0.08~0.1;
(3)向步骤(2)所得产物中加入食盐和白砂糖的混合物,搅拌溶解,调节溶液pH值为3~5,然后放入步骤(1)所得鲜肉,于30~40KHz、300~320W下,超声50~80min,然后继续腌制40~50h,得腌制肉;其中,所述食盐和白砂糖的重量比为2~3:0.1~0.2;食盐溶于溶液中,其浓度为12%~15%;
(4)沥干腌制肉表面水分,再采用烟熏材料于80~100℃烟熏5~10天;其中,所述烟熏材料包括桂皮、稻壳、甘蔗渣和苦藠,所述桂皮、稻壳、甘蔗渣和苦藠重量比为3~5:10~15:12~16:2~5;
(5)将步骤(4)所得产物置于L-丙氨酸和抗坏血酸的混合溶液中,调节溶液pH值为2~3,浸泡5~8h,60~80℃烘干,即得腊肉;其中,L-丙氨酸和抗坏血酸的摩尔比为18~20:1。
2.根据权利要求1所述的腊肉的制备方法,其特征在于,步骤(1)中所述鲜肉肥瘦比为1:2,宽度为5~8cm,重量为0.8~1kg。
3.根据权利要求1所述的腊肉的制备方法,其特征在于,步骤(2)中所述中药材占鲜肉重量的8%;其中,白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众的重量比为0.5:0.8:0.6:0.8:1:1.2:0.8。
4.根据权利要求1所述的腊肉的制备方法,其特征在于,步骤(3)中所述超声条件为40KHz、300W。
5.根据权利要求1所述的腊肉的制备方法,其特征在于,步骤(3)中所述溶液pH值为3,调节溶液pH值所用酸为柠檬酸。
6.根据权利要求1所述的腊肉的制备方法,其特征在于,步骤(3)中所述食盐和白砂糖的重量比为3:0. 1;其中,食盐溶于溶液中,其浓度为12%。
7.根据权利要求1所述的腊肉的制备方法,其特征在于,步骤(4)中所述烟熏温度为85℃,桂皮、稻壳、甘蔗渣和苦藠重量比为4:15:16:3。
8.根据权利要求1所述的腊肉的制备方法,其特征在于,步骤(5)中所述L-丙氨酸和抗坏血酸的摩尔比为20:1。
9.根据权利要求1所述的腊肉的制备方法,其特征在于,步骤(5)中调节L-丙氨酸和抗坏血酸混合溶液pH所用酸为柠檬酸,所述pH值为3。
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