CN107279804A - 一种减少酚类流失的液熏法香味香肠及其制备方法 - Google Patents
一种减少酚类流失的液熏法香味香肠及其制备方法 Download PDFInfo
- Publication number
- CN107279804A CN107279804A CN201710677360.9A CN201710677360A CN107279804A CN 107279804 A CN107279804 A CN 107279804A CN 201710677360 A CN201710677360 A CN 201710677360A CN 107279804 A CN107279804 A CN 107279804A
- Authority
- CN
- China
- Prior art keywords
- powder
- sausage
- meat
- liquid
- fragrance
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 44
- 235000013580 sausages Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 238000000034 method Methods 0.000 title abstract description 21
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 title abstract description 10
- 230000000391 smoking effect Effects 0.000 title abstract description 8
- 239000000796 flavoring agent Substances 0.000 title description 15
- 235000019634 flavors Nutrition 0.000 title description 14
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 29
- 235000013372 meat Nutrition 0.000 claims abstract description 25
- 239000003205 fragrance Substances 0.000 claims abstract description 18
- 239000002023 wood Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000005507 spraying Methods 0.000 claims abstract description 8
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 7
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 7
- 241001494479 Pecora Species 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000020997 lean meat Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000003610 charcoal Substances 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 235000014347 soups Nutrition 0.000 claims abstract description 4
- 235000014101 wine Nutrition 0.000 claims abstract description 4
- 239000000779 smoke Substances 0.000 claims description 39
- 150000002989 phenols Chemical class 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 14
- 235000019504 cigarettes Nutrition 0.000 claims description 10
- 238000003958 fumigation Methods 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 7
- 239000004519 grease Substances 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 210000000577 adipose tissue Anatomy 0.000 claims description 5
- 238000000197 pyrolysis Methods 0.000 claims description 5
- 235000018185 Betula X alpestris Nutrition 0.000 claims description 4
- 235000018212 Betula X uliginosa Nutrition 0.000 claims description 4
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 claims description 4
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 4
- 244000160089 Crataegus cuneata Species 0.000 claims description 4
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 4
- 240000007049 Juglans regia Species 0.000 claims description 4
- 235000009496 Juglans regia Nutrition 0.000 claims description 4
- 238000009833 condensation Methods 0.000 claims description 4
- 230000005494 condensation Effects 0.000 claims description 4
- 239000003546 flue gas Substances 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 235000020234 walnut Nutrition 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000001179 sorption measurement Methods 0.000 claims description 3
- 239000000571 coke Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims 1
- 239000003337 fertilizer Substances 0.000 claims 1
- 238000005096 rolling process Methods 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 2
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 abstract 2
- 241001474374 Blennius Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 210000000780 bap Anatomy 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 150000001299 aldehydes Chemical class 0.000 description 3
- 235000015241 bacon Nutrition 0.000 description 3
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 3
- CHWNEIVBYREQRF-UHFFFAOYSA-N 4-Ethyl-2-methoxyphenol Chemical group CCC1=CC=C(O)C(OC)=C1 CHWNEIVBYREQRF-UHFFFAOYSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- BJIOGJUNALELMI-ONEGZZNKSA-N Isoeugenol Natural products COC1=CC(\C=C\C)=CC=C1O BJIOGJUNALELMI-ONEGZZNKSA-N 0.000 description 2
- 241000949456 Zanthoxylum Species 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- BJIOGJUNALELMI-ARJAWSKDSA-N cis-isoeugenol Chemical compound COC1=CC(\C=C/C)=CC=C1O BJIOGJUNALELMI-ARJAWSKDSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 150000002894 organic compounds Chemical class 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- -1 through sorting Substances 0.000 description 2
- BJIOGJUNALELMI-UHFFFAOYSA-N trans-isoeugenol Natural products COC1=CC(C=CC)=CC=C1O BJIOGJUNALELMI-UHFFFAOYSA-N 0.000 description 2
- 150000000343 2,5-xylenols Chemical class 0.000 description 1
- 150000000345 2,6-xylenols Chemical class 0.000 description 1
- HXDOZKJGKXYMEW-UHFFFAOYSA-N 4-ethylphenol Chemical class CCC1=CC=C(O)C=C1 HXDOZKJGKXYMEW-UHFFFAOYSA-N 0.000 description 1
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 239000005770 Eugenol Substances 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229960002217 eugenol Drugs 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 229960001867 guaiacol Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- IWDCLRJOBJJRNH-UHFFFAOYSA-N p-cresol Chemical compound CC1=CC=C(O)C=C1 IWDCLRJOBJJRNH-UHFFFAOYSA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
- KLIDCXVFHGNTTM-UHFFFAOYSA-N syringol Natural products COC1=CC=CC(OC)=C1O KLIDCXVFHGNTTM-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种减少酚类流失的液熏法香味香肠及其制备方法,由以下重量份的原料制成:木质原料、木炭粉、乙醚、猪后腿瘦肉、猪背肥肉、羊肠衣、花椒粉、辣椒粉、生姜粉、50°以上曲酒、海藻盐、白砂糖、鸡汤、月桂叶粉、桂花粉和适量的水。通过烟熏液喷涂的方式是香肠具有烟熏的香味,相对传统的直接木质加热产烟熏制的方法,本发明的方法基本没有3,4‑苯并芘,其他如焦油的有害物质也减少,通过制备肉质香肠和烟熏液分开的制备方法,可以不受烟熏条件的限制,更加适合大规模生产,同时由于烟熏液酚类物质的抗菌作用,香肠的防腐功效也有所提高。
Description
技术领域
本发明属于烟熏食品的工艺技术领域,具体涉及到一种减少酚类流失的液熏法香味香肠及其制备方法。
背景技术
烟熏肉制品是指以畜禽肉为原料,经选料、修整、调味、腌制(或不腌制)、成型,经过加热成熟、冷却、包装等工艺制作的开袋即食的一类预制食品。烟熏肉制品广泛传播于世界各地,它以烟熏特色风味得到人们的喜爱,在传统肉制品中占有重要地位。烟熏肉制品色泽美观、风味诱人,其烟熏工艺具有抑菌、延长保质期的作用,是传统肉制品加工的主要方式,在世界各地都有广阔的市场。随着冷藏技术的发展,烟熏作为贮藏手段已不重要,其更重要的作用是改善肉的色泽和提高肉的风味。随着现代加工工艺的发展,肉制品的烟熏方式也越来越多样化,烟熏液的出现改变了传统的烟熏方式。烟熏液使用方便,产品色泽稳定,有害物质含量低,有利于工业化生产,目前已经越来越多的被企业和消费者接受。由于烟熏液生产过程中会损失一部分风味物质,与传统木熏方法相比,两种加工方式下所得产品风味仍有一定的差异。
烟熏风味是烟熏肉制品的重要品质之一,烟熏风味和色泽直接决定着产品的质量。研究表明,酚类香料大部分都具有烟熏香味,其中代表性的烟熏挥发性风味物质有丁香酚、异丁香酚、对甲酚、愈创木酚、4-乙基愈创木酚等。酚类物质是烟熏肉制品的典型风味成分,是对熏肉风味贡献最大的风味化合物[9]。其中苯酚、4-乙基苯酚、愈创木酚、4-乙基愈创木酚、2,5-二甲基苯酚、2,6-二甲基苯酚、2,6-二甲氧基苯酚、2-甲氧基-4-甲基苯酚、2-甲氧基-4-乙烯基苯酚、丁香酚、异丁香酚等都是烟熏的特征风味物质。
由于烟熏肉制品的烟熏香味主要来自烟熏过程中产生的酚类化合物,使用烟熏液喷涂的方式代替传统直接熏制的方式,最大的缺点在于在制备烟熏液的时候挥发类的酚类化合物会挥发掉,导致烟熏香味低,影响了液熏肉质品的口感,本发明根据这一缺陷,针对性的制备了高含量芳香化合物的液熏液,同时具备良好的抑菌效果,特别适用于香肠、腊肉、肉质罐头的配合使用。
发明内容
本发明根据现有液熏肉质品香气不足的缺点,提供一种针对性的方法提高液态烟熏液酚类化合物的含量,提高烟熏肉制品的烟熏香气,具体是通过以下的方法实现的:
一种减少酚类流失的液熏法香味香肠,由以下重量份的原料制成:木质原料80~150、木炭粉1~3、乙醚5~10、猪后腿瘦肉80~120、猪背肥肉25~40、羊肠衣8~15、花椒粉1~3、辣椒粉5~15、生姜粉6~10、50°以上曲酒10~20、海藻盐15~25、白砂糖5~10、鸡汤15~25、月桂叶粉1~4、桂花粉3~6和适量的水;
所述木质原料由以下重量份的原料制成:核桃壳20~30、干橘皮5~15、桦木4~8、山楂核10~18、葡萄树枝3~7。
一种减少酚类流失的液熏法香味香肠的制备方法,包括以下几个步骤,
(1)将木质原料晾晒干燥,粉碎至2~4cm见方,然后放入干馏釜中加热干馏产烟,烟气通过多层螺旋冷凝器收集,冷凝后收集烟熏粗液,静置至粗液分离,瓢去上层油状物并分液过滤掉底层焦油,加入总量5~10%的木炭粉搅拌10~20min,静置吸附50~70h得较为纯净的烟熏液。
(2)选用乙醚作为萃取剂,分3~5次分别萃取(1)所述烟熏液,每次乙醚添加量为烟熏液的30~40%,分液后合并所有提取液,通过真空蒸馏回收乙醚重复使用,得到浓缩提取液-5~0℃保存备用。
(3)将猪后腿瘦肉搅碎成肉糜,加入海藻盐在5~10℃温度下腌制20~30h,然后将猪背肥肉烘烤掉30~50%的油脂后切丁加入到前述肉糜中,加入白砂糖、桂花粉及其他以下未涉及的剩余成分,搅拌混匀后装入羊肠衣,碾压肠衣外侧使肉质疏松,封口后打孔。
(4)将(3)所得香肠放入阳光下晾晒3~6天至香肠的含水量在40~50%,然后将(2)所得的烟熏液以喷雾的形势喷涂均匀在香肠表面,喷湿香肠表面70~80%后进行60~80℃烘制,待烟熏液干燥吸收后重复喷涂,共喷涂2~3次,最后烘制香肠含水量15~20%即可。
液熏法是采用烟熏液喷涂的方式,将烟熏液喷涂于肉质的表面,喷涂2~3次,然后进行干燥,温度50℃干燥,得到的产品冷却后真空包装,最后巴氏杀菌,产品置于冷藏室即可。
现在很多制备烟熏液的方法都存在问题,虽然烟熏提取液喷涂的方式相对传统木质产烟直接烟熏的方式可以减少致癌物质3,4-苯并芘的含量,但是在制备烟熏液的方法依然粗糙,依然残留一定量的3,4-苯并芘;还有就是发明的烟熏液如果经过多次的蒸馏、吸附工艺得到,虽然可以减少有害物质,但是烟熏香味大大折扣,是因为在生产过程中造成较多酚类挥发性物质成分的损失。
相对烟熏直接作用法,液熏法相对稳定,对于喷涂的位置和效果更好,所需的时间少,通过蒸馏、吸附作用提取的烟熏液,经过检测后,基本不含苯并芘,更加的健康,跟适合生产烟熏肉质品。
本发明的制备烟熏味肉质的方法主要用于大规模生产的方法,所以简单有效,而且具有良好风味特色,发明第一步先是通过木质原料(核桃壳、干橘皮、桦木、山楂核等)蒸馏产生烟,然后将烟冷凝,产生粗制的烟熏液,同时这些物质干馏后可以产生较多的烟熏味酚类化合物。具体是将木质原料粉碎至2~4cm见方,然后放入干馏釜中加热,加热后产生的烟气通过多层螺旋冷凝器收集,冷凝后收集烟熏粗液,静置10~15天后粗制液分离,瓢去上层油状物(或采用油纸吸去)并分液过滤掉底层焦油,得到粗制的烟熏液(也叫木醋液),其中80~90%为水分,然后加入5~10%的木炭粉搅拌10~20min吸附50~70h,主要是吸附掉残留的焦油成分,再通过滤纸或者纱布阻隔,抽滤得到清液,这一步骤中主要是去除残留的焦油,焦油具又轻微腐殖性,同时伴随刺激性的臭味,对烟熏液的烟熏味具有极大影响,焦油对于人体也是不健康的一类物质。
第二步是通过提取粗制烟熏液中的烟熏味酚类物质,也是借此浓缩烟熏液转化为精制的烟熏液,毕竟这里得到的烟熏液含水量在80%以上,发明通过有机溶剂乙醚作为萃取剂,分3~5次分别萃取同一烟熏粗液,每次乙醚添加量为木醋液的30~40%,分液后合并所有乙醚溶剂,通过真空蒸馏回收乙醚,乙醚溶剂回收后可以重复使用,得到浓度较高的烟熏液原料,这样可以收集浓缩烟熏香气,同时容易保存,做进一步的食品加工准备。
由于不同温度条件下,木质原料干馏所得到的产物也不同,所以发明通过多次不同温度下提取的木醋液,得到的木醋液中,检测到在200~320℃范围所得的木醋液效果最好,适用于食品加工的范畴,其木醋液含有40种以上的有机化合物,主要有酚类、酸类、酮类和呋喃类杂环化合物等,其中最理想的是酚类化合物最多,其次为有机酸,两者的总量占提取有机化合物总量的近80%,而酚类化合物不仅是烟熏提取液最主要的风味成分,其抑菌效果同样非常的突出,最简单的酚类化合物石碳酸就是人们常用的食品杀菌剂。
本发明的有益效果:通过烟熏液喷涂的方式是香肠具有烟熏的香味,相对传统的直接木质加热产烟熏制的方法,本发明的方法基本没有3,4-苯并芘,其他如焦油的有害物质也减少,通过制备肉质香肠和烟熏液分开的制备方法,可以不受烟熏条件的限制,更加适合大规模生产,同时由于烟熏液酚类物质的抗菌作用,香肠的防腐功效也有所提高。
具体实施方式
实施例1:
一种减少酚类流失的液熏法香味香肠,由以下重量(Kg)的原料制成:木质原料100、木炭粉2、乙醚6、猪后腿瘦肉100、猪背肥肉30、羊肠衣10、花椒粉2、辣椒粉10、生姜粉8、50°以上曲酒12、海藻盐20、白砂糖7、鸡汤20、月桂叶粉3、桂花粉5和适量的水;
所述木质原料由以下重量(Kg)的原料制成:核桃壳25、干橘皮8、桦木6、山楂核14、葡萄树枝5。
一种减少酚类流失的液熏法香味香肠的制备方法,包括以下几个步骤,
(1)将木质原料晾晒干燥,粉碎至2~4cm见方,然后放入干馏釜中加热干馏产烟,烟气通过多层螺旋冷凝器收集,冷凝后收集烟熏粗液,静置至粗液分离,瓢去上层油状物并分液过滤掉底层焦油,加入总量5~10%的木炭粉搅拌10~20min,静置吸附50~70h得较为纯净的烟熏液。
(2)选用乙醚作为萃取剂,分3~5次分别萃取(1)所述烟熏液,每次乙醚添加量为烟熏液的30~40%,分液后合并所有提取液,通过真空蒸馏回收乙醚重复使用,得到浓缩提取液-5~0℃保存备用。
(3)将猪后腿瘦肉搅碎成肉糜,加入海藻盐在5~10℃温度下腌制20~30h,然后将猪背肥肉烘烤掉30~50%的油脂后切丁加入到前述肉糜中,加入白砂糖、桂花粉及其他以下未涉及的剩余成分,搅拌混匀后装入羊肠衣,碾压肠衣外侧使肉质疏松,封口后打孔。
(4)将(3)所得香肠放入阳光下晾晒3~6天至香肠的含水量在40~50%,然后将(2)所得的烟熏液以喷雾的形势喷涂均匀在香肠表面,喷湿香肠表面70~80%后进行60~80℃烘制,待烟熏液干燥吸收后重复喷涂,共喷涂2~3次,最后烘制香肠含水量15~20%即可。
实施例的效果实测记录:本发明制备的香肠为实验组,对照组的香肠采用传统烟熏方式熏制,根据感官评判得到各项数据的对比(如下表),满分100分。
分组明细 产品色泽 产品烟熏味 口感 产品保质期 健康程度
实验组 80 88 92 80 95
对照组 65 70 70 80 60
其中需要说明的是:对照组的产品色泽不均匀,出现呈现棕褐色至暗黑的块状部分,无光泽,表面有烤焦的痕迹,口感上略带微苦,有些部位烟熏味太重。
Claims (2)
1.一种减少酚类流失的液熏法香味香肠,其特征在于:由以下重量份的原料制成:木质原料80~150、木炭粉1~3、乙醚5~10、猪后腿瘦肉80~120、猪背肥肉25~40、羊肠衣8~15、花椒粉1~3、辣椒粉5~15、生姜粉6~10、50°以上曲酒10~20、海藻盐15~25、白砂糖5~10、鸡汤15~25、月桂叶粉1~4、桂花粉3~6和适量的水;
所述木质原料由以下重量份的原料制成:核桃壳20~30、干橘皮5~15、桦木4~8、山楂核10~18、葡萄树枝3~7。
2.根据权利要求1所述一种减少酚类流失的液熏法香味香肠的制备方法,其特征在于:包括以下几个步骤,
(1)将木质原料晾晒干燥,粉碎至2~4cm见方,然后放入干馏釜中加热至200~320℃干馏产烟,烟气通过多层螺旋冷凝器收集,冷凝后收集烟熏粗液,静置至粗液分离,瓢去上层油状物并分液过滤掉底层焦油,加入总量5~10%的木炭粉搅拌10~20min,静置吸附50~70h得较为纯净的烟熏液;
(2)选用乙醚作为萃取剂,分3~5次分别萃取(1)所述烟熏液,每次乙醚添加量为烟熏液的30~40%,分液后合并所有提取液,通过真空蒸馏回收乙醚重复使用,得到浓缩提取液-5~0℃保存备用;
(3)将猪后腿瘦肉搅碎成肉糜,加入海藻盐在5~10℃温度下腌制20~30h,然后将猪背肥肉烘烤掉30~50%的油脂后切丁加入到前述肉糜中,加入白砂糖、桂花粉及其他以下未涉及的剩余成分,搅拌混匀后装入羊肠衣,碾压肠衣外侧使肉质疏松,封口后打孔;
(4)将(3)所得香肠放入阳光下晾晒3~6天至香肠的含水量在40~50%,然后将(2)所得的烟熏液以喷雾的形势喷涂均匀在香肠表面,喷湿香肠表面70~80%后进行60~80℃烘制,待烟熏液干燥吸收后重复喷涂,共喷涂2~3次,最后烘制香肠含水量15~20%即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710677360.9A CN107279804A (zh) | 2017-08-09 | 2017-08-09 | 一种减少酚类流失的液熏法香味香肠及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710677360.9A CN107279804A (zh) | 2017-08-09 | 2017-08-09 | 一种减少酚类流失的液熏法香味香肠及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107279804A true CN107279804A (zh) | 2017-10-24 |
Family
ID=60104669
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710677360.9A Withdrawn CN107279804A (zh) | 2017-08-09 | 2017-08-09 | 一种减少酚类流失的液熏法香味香肠及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107279804A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111053103A (zh) * | 2019-12-30 | 2020-04-24 | 湖南农业大学 | 一种柿木烟熏液及其制备方法和应用 |
RU2810498C1 (ru) * | 2022-12-30 | 2023-12-27 | Акционерное общество "Сергиево-Посадский мясокомбинат" | Способ производства колбасы и колбаса, полученная данным способом |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104783295A (zh) * | 2015-03-24 | 2015-07-22 | 浙江海洋学院 | 高抑菌抗氧化活性的山核桃壳烟熏液的制备方法 |
CN105995628A (zh) * | 2016-05-18 | 2016-10-12 | 广西师范大学 | 一种液熏禾花鱼罐头的制备方法 |
CN106578997A (zh) * | 2016-12-19 | 2017-04-26 | 重庆全航食品有限公司 | 一种熏制猪蹄的制备方法 |
CN106616437A (zh) * | 2016-12-19 | 2017-05-10 | 重庆全航食品有限公司 | 一种熏制牛肉的制备方法 |
-
2017
- 2017-08-09 CN CN201710677360.9A patent/CN107279804A/zh not_active Withdrawn
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104783295A (zh) * | 2015-03-24 | 2015-07-22 | 浙江海洋学院 | 高抑菌抗氧化活性的山核桃壳烟熏液的制备方法 |
CN105995628A (zh) * | 2016-05-18 | 2016-10-12 | 广西师范大学 | 一种液熏禾花鱼罐头的制备方法 |
CN106578997A (zh) * | 2016-12-19 | 2017-04-26 | 重庆全航食品有限公司 | 一种熏制猪蹄的制备方法 |
CN106616437A (zh) * | 2016-12-19 | 2017-05-10 | 重庆全航食品有限公司 | 一种熏制牛肉的制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111053103A (zh) * | 2019-12-30 | 2020-04-24 | 湖南农业大学 | 一种柿木烟熏液及其制备方法和应用 |
RU2810498C1 (ru) * | 2022-12-30 | 2023-12-27 | Акционерное общество "Сергиево-Посадский мясокомбинат" | Способ производства колбасы и колбаса, полученная данным способом |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103584135B (zh) | 一种腊肉加工方法 | |
CN107307318A (zh) | 一种烤油后烟熏味脆皮卤鸭及其制备方法 | |
KR101478547B1 (ko) | 훈제 오리의 제조방법 | |
CN104068468B (zh) | 应用于电子烟具及传统水烟烟具的水烟果燃及其制备方法 | |
CN106722225A (zh) | 一种低盐腊肉的生产工艺 | |
KR20110055817A (ko) | 돼지불고기용 간장소스를 만드는 방법 | |
CN104222980A (zh) | 一种果木烟熏液的制备方法及应用 | |
CN107439991A (zh) | 一种腊肉的制作方法 | |
CN104783295A (zh) | 高抑菌抗氧化活性的山核桃壳烟熏液的制备方法 | |
CN104856187A (zh) | 采用高抑菌抗氧化活性的山核桃壳烟熏液的安全加工方法 | |
CN106174120A (zh) | 一种羌族风味腊肉及其制作方法 | |
WO2021223319A1 (zh) | 一种烟用香料及其制备方法 | |
CN107927614A (zh) | 一种烟熏腊肉的制作方法 | |
CN107897728A (zh) | 一种腊肉的制作方法 | |
CN110089662A (zh) | 一种茶树枝制备烟熏液的方法及其应用 | |
CN103783571A (zh) | 一种液熏罗非鱼片的加工方法 | |
CN107279804A (zh) | 一种减少酚类流失的液熏法香味香肠及其制备方法 | |
KR20190063852A (ko) | 갯방풍 뿌리 증숙 차의 제조방법 | |
CN107279805A (zh) | 一种表面烟熏味内清香的风味香肠及其制备方法 | |
CN107307306A (zh) | 一种液熏法烟熏风味腌制牛肉及其制备方法 | |
CN107318952A (zh) | 一种烟熏味防腐鱼肉罐头及其制备方法 | |
CN103749741A (zh) | 一种花椒油及其制备方法 | |
CN107223952A (zh) | 一种高防腐烟熏味调味酱及其制备方法 | |
CN107373611A (zh) | 一种腌制后熏蒸入味的猪肉酱及其制备方法 | |
CN104479865A (zh) | 一种荷叶提取物的制备方法及其在卷烟中的应用 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171024 |
|
WW01 | Invention patent application withdrawn after publication |