CN107279660A - 一种劲火腿的加工方法 - Google Patents
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Abstract
本发明公开了一种劲火腿的加工方法,其特征在于滚揉入味后经嗜酸乳杆菌:植物乳杆菌:啤酒片球菌以2:1:5‑6比例混合的活化初始发酵、中期发酵、后期发酵,充分提高发酵效率,增添风味,丰富口感。利用超高压灭菌技术,在不改变食品现有感官、质地及风味的前提下实现对微生物的杀灭、抑制,延长食品货架期。
Description
技术领域
本发明涉及食品加工技术领域,主要涉及一种劲火腿的加工方法。
背景技术
火腿是人们生活中经常食用的方便食品,随着人们生活水平的提高,健康安全,风味独特的火腿越来越受到广大消费者的青睐。市场上火腿的风味较多,但是兼具营养健康风味独特的产品较少。
低温肉制品,是指采用较低的温度(68-85℃)进行热加工,在严格的低温车间生产,在低温冷链下进行运输、销售的一类熟肉制品。此类肉制品最大程度保持了肉品的营养价值及天然风味,加工技术先进、市场广阔,代表了肉品发展的主导方向。然而,由于生产中热加工温度较低,产品杀菌不彻底,以及后续加工过程中存在的二次污染隐患等原因,当前我国低温肉制品货架期普遍偏短,严重制约了我国低温肉制品市场的发展。韩衍青在《应用超高压技术延长低温火腿的货架期》中以低温熏煮猪肉切片火腿为研究对象,通过对超高压处理后低温火腿的贮藏特性、微生物种群结构以及超高压抑菌机制的研究,确立了低温火腿的超高压加工工艺,以期为解决我国低温肉制品货架期短的问题,推进超高压肉品产业化进程提供数据参考和理论指导。
发明内容
本发明为了增强火腿口感,丰富营养,减少杂菌污染,延长货架期,提供一种劲火腿的加工方法。
一种劲火腿的加工方法,其特征在于它是由下述步骤组成:
1)、分别将优质猪前腿肉、猪皮、鸡肉解冻后洗净,用稀释至体积浓度为8-10%米醋浸泡30-35分钟,沥干表面水分,分切成2.5-3.5mm的薄片,并将猪前腿肉、猪皮、鸡肉以10:1:1-2的比例混合,加入2.5-2.6%食盐、0.3-0.35%多聚磷酸盐、0.05-0.06%异抗坏血酸钠、0.5-0.6%味素、0.5-0.6%葡萄糖、1-1.5%砂糖、0.05-0.06%芫荽籽粉、0.1-0.12%白胡椒、0.3-0.35%大蒜粉、0.1-0.12%肉豆蔻粉、2-2.3%β-CD,混合均匀;
2)、将步骤1所得物于10-15℃滚揉机充分滚揉20-25分钟,接入100-110cfu/g由嗜酸乳杆菌:植物乳杆菌:啤酒片球菌以2:1:5-6比例混合活化菌种,于32-33℃,RH为90-93%初始发酵10-15小时,于29-30℃,湿度为 83-85%中期发酵24-28小时,再于25-28℃,湿度78-80%后期发酵2-3天;
3)、将步骤2所得物用自动灌肠机中进行灌制,压实封口,蒸煮20-25分钟后于40-42℃烟熏1-1.5小时;
4)、将步骤3所得物于12-15℃、RH为70-75%的条件下成熟30-45天,再于12-15℃、500-600MPa超高压处理10-12分钟,均匀切片后封装并于2-4℃冷藏保存。
本发明优点:
本发明的一种劲火腿的加工方法,精选优质猪前腿肉、猪皮和鸡肉,用稀释米醋浸泡,去腥、去腻、杀菌;配合添加白胡椒粉、肉豆蔻粉、大蒜粉、β-环状糊精,增强去腥去膻作用;分切成片利于入味;滚揉入味后经混合菌初始发酵、中期发酵、后期发酵,充分提高发酵效率,增添风味,丰富口感;灌装,压实后烟熏,减少水分含量,促进成型,增加酯香,增强口感。利于超高压灭菌技术,依据压力的致死、致伤作用,在不改变食品现有感官、质地及风味的前提下实现对微生物的杀灭、抑制,延长食品货架期;超高压处理在降低微生物多样性的同时进一步提高了低温火腿的食用安全性;并通过辅以冷藏工艺,防止火腿脂肪水解、蛋白质水解。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种劲火腿的加工方法,其特征在于它是由下述步骤组成:
1)、分别将优质猪前腿肉、猪皮、鸡肉解冻后洗净,用稀释至体积浓度为10%米醋浸泡30分钟,沥干表面水分,分切成2.5mm的薄片,并将猪前腿肉、猪皮、鸡肉以10:1:2的比例混合,加入2.5%食盐、0.3%多聚磷酸盐、0.05%异抗坏血酸钠、0.5%味素、0.5%葡萄糖、1.2%砂糖、0.05%芫荽籽粉、0.1%白胡椒、0.3%大蒜粉、0.12%肉豆蔻粉、2%β-CD,混合均匀;
2)、将步骤1所得物于13℃滚揉机充分滚揉20-25分钟,接入110cfu/g由嗜酸乳杆菌:植物乳杆菌:啤酒片球菌以2:1:5比例混合活化菌种,于33℃,RH为90%初始发酵12小时,于30℃,湿度为85%中期发酵24小时,再于27℃,湿度80%后期发酵2天;
3)、将步骤2所得物用自动灌肠机中进行灌制,压实封口,蒸煮25分钟后于40℃烟熏1.5小时;
4)、将步骤3所得物于12℃、RH为70%的条件下成熟45天,再于12℃、600MPa超高压处理10分钟,均匀切片后封装并于2℃冷藏保存。
Claims (5)
1.一种劲火腿的加工方法,其特征在于它是由下述步骤组成:
1)、分别将优质猪前腿肉、猪皮、鸡肉解冻后洗净,用稀释至体积浓度为8-10%米醋浸泡30-35分钟,沥干表面水分,分切成2.5-3.5mm的薄片,并将猪前腿肉、猪皮、鸡肉以10:1:1-2的比例混合,加入2.5-2.6%食盐、0.3-0.35%多聚磷酸盐、0.05-0.06%异抗坏血酸钠、0.5-0.6%味素、0.5-0.6%葡萄糖、1-1.5%砂糖、0.05-0.06%芫荽籽粉、0.1-0.12%白胡椒、0.3-0.35%大蒜粉、0.1-0.12%肉豆蔻粉、2-2.3%β-CD,混合均匀;
2)、将步骤1所得物于10-15℃滚揉机充分滚揉20-25分钟,接入100-110cfu/g由嗜酸乳杆菌:植物乳杆菌:啤酒片球菌以2:1:5-6比例混合活化菌种,初始发酵、中期发酵后期发酵;
3)、将步骤2所得物用自动灌肠机中进行灌制,压实封口,蒸煮20-25分钟后于40-42℃烟熏1-1.5小时;
4)、将步骤3所得物于12-15℃、RH为70-75%的条件下成熟30-45天,再于12-15℃、500-600MPa超高压处理10-12分钟,均匀切片后封装并于2-4℃冷藏保存。
2.根据权利要求1所述的一种劲火腿的加工方法,其特征在于步骤2初始发酵过程为:于32-33℃,RH为90-93%初始发酵10-15小时。
3.根据权利要求1所述的一种劲火腿的加工方法,其特征在于步骤2中期发酵过程为:于29-30℃,湿度为 83-85%中期发酵24-28小时。
4.根据权利要求1所述的一种劲火腿的加工方法,其特征在于步骤2后期发酵过程为:于25-28℃,湿度78-80%后期发酵2-3天。
5.根据权利要求1所述的一种劲火腿的加工方法,其特征在于步骤4成熟过程为:于12-15℃、RH为70-75%的条件下成熟30-45天。
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108244512A (zh) * | 2018-01-20 | 2018-07-06 | 哈尔滨达民食品有限公司 | 多菌种发酵猪皮的制备方法及其应用 |
CN108576676A (zh) * | 2018-04-03 | 2018-09-28 | 杨志颖 | 一种利用高压辅助生产火腿的方法 |
CN108634222A (zh) * | 2018-04-03 | 2018-10-12 | 杨志颖 | 一种低盐火腿的生产方法 |
CN108651867A (zh) * | 2018-04-03 | 2018-10-16 | 杨志颖 | 一种风味火腿的生产方法 |
CN109393357A (zh) * | 2018-11-20 | 2019-03-01 | 合肥工业大学 | 一种低温火腿超高压结合热杀菌加工方法 |
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2017
- 2017-07-19 CN CN201710590296.0A patent/CN107279660A/zh active Pending
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108244512A (zh) * | 2018-01-20 | 2018-07-06 | 哈尔滨达民食品有限公司 | 多菌种发酵猪皮的制备方法及其应用 |
CN108576676A (zh) * | 2018-04-03 | 2018-09-28 | 杨志颖 | 一种利用高压辅助生产火腿的方法 |
CN108634222A (zh) * | 2018-04-03 | 2018-10-12 | 杨志颖 | 一种低盐火腿的生产方法 |
CN108651867A (zh) * | 2018-04-03 | 2018-10-16 | 杨志颖 | 一种风味火腿的生产方法 |
CN109393357A (zh) * | 2018-11-20 | 2019-03-01 | 合肥工业大学 | 一种低温火腿超高压结合热杀菌加工方法 |
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