CN107348377A - 一种客家风味腊肉的制作方法 - Google Patents
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Abstract
本发明涉及食品加工技术领域,具体涉及一种客家风味腊肉的制作方法,其组成材料每份包含:肉50kg、辣椒面1000g、孜然15g、胡椒粉100g、花椒粉200g、八角100g、陈皮200g、香叶50g、藿香粉100g、薄荷粉100g、精盐2000g、白酒500g,本发明改进了现有技术中的风味腊肉成分配方,薄荷具有医用和食用双重功能,腊肉制品中的薄荷成分能够起到去除肉中杂质、改善口味、去除亚硝酸盐、提高腊肉口感等功效。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种客家风味腊肉的制作方法。
背景技术
腊肉是指肉经腌制后再经过烘烤(或日光下曝晒)的过程所制成的加工品。腊肉的防腐能力强,能延长保存时间,并增添特有的风味,这是与咸肉的主要区别,腊肉是中国腌肉的一种,主要流行于四川、湖南和广东一带,但在南方其他地区也有制作,由于通常是在农历的腊月进行腌制,所以称作“腊肉”,腊肉在中国南北均有出产,南方以腌腊猪肉较多,北方以腌牛肉为主。腊肉种类纷呈,同一品种,又因产地,加工方法等的不同而各具特色。
在四川地区腊肉一般是由猪肉经过盐浸渍数日,而后经过谷草或柏树枝条树叶熏烧和凉干的工序,肉质红亮,咸鲜适度,表里一致,煮熟切成片,透明发亮,色泽鲜艳,黄里透红,吃起来味道醇香,肥不腻口,瘦不塞牙,不仅风味独特,而且具有开胃、去寒、消食等功能,其独特的烟熏的香美味道令食客难以忘却,酒饭均宜,在四川食品特产中的地位绝对不低于任何一样其他小吃或肉类制品,腊肉和腊肠是四川人民过年过节、婚姻庆典等宴席中桌面上必不可少的食品。腊肉保持了色、香、味、形俱佳的特点,素有“一家煮肉百家香”的赞语。
腌腊肉制品生产过程中,硝酸盐和(或)亚硝酸盐是最常用的食品添加剂,具有发色、抑菌、抗氧化、改善质构等作用,同时还能使肉制品产生特殊的腌肉风味[1],国家强制性标准中规定,乳制品中亚硝酸盐含量不得高于0.2mg/kg.国家规定肉制品中亚硝酸盐的残留量不得超过0.03g/kg,对于腌腊肉制品中亚硝酸盐含量比,受到消费者的广泛关注,传统的腊肉制品中并未有薄荷作为调味品使用,薄荷具有医用和食用双重功能,主要食用部位为茎和叶,也可榨汁服。在食用上,薄荷既可作为调味剂,又可作香料,还可配酒、冲茶等。每100克干薄荷中,含水分9.6克、蛋白质6.8克和纤维31.1克,能提供870.7千焦的热量,腊肉制品中的薄荷成分能够起到去除肉中杂质、改善口味、去除亚硝酸盐[2]、提高腊肉口感等功效。201410528932.3一种鱼糜腊肉及其腌制方法,其中提及了在腊肉制品中加入薄荷的腊肉制法,但是其中薄荷的配比比例存在着明显的缺陷,猪肉薄荷质量比达到30:1至40:1,薄荷占比过高、浪费材料的同时,薄荷的作用已经不再是提味,而是做成了薄荷味腊肉。
发明内容
本发明提供如下技术方案:
一种客家风味腊肉的制作方法,其特征在于:每份配料组成材料的主要成分包含:猪肉50kg、辣椒面1000g、孜然15g、胡椒粉100g、花椒粉200g、八角100g、陈皮200g、香叶50g、藿香粉100g、薄荷粉100g、精盐2000g、白酒500g;其加工步骤分为:
1).将无骨的猪肉改成宽6CM至15CM,长20CM至40CM的宽条,用竹扦在肉上扎满小眼,加速入味;
2).用锅把盐炒热,加入炒制调料,所述炒制调料包括:白酒、茴香,八角,五香粉、辣椒,炒制后倒出晾凉,等到炒制调料晾至40摄氏度时,将炒制调料在猪肉上揉匀,放入陶瓷容器中,猪肉的肉皮朝上,最顶层猪肉的肉皮朝下放置,放置凉爽的地方,一天翻动一次,腌五至七天;
3).将腌制好的猪肉取出,用绳子穿其一端经温水清洗后挂于通风高处,晾到至半干;
4).然后半干的猪肉挂进烘烤房进行熏制,放入熏制调料,所述熏制调料包括:柏树枝叶、橘皮,藿香,薄荷进行熏制,将肉熏上色,之后再挂于通风的高处,待15天左右水分自然风干。
优选的,冬季腌制猪肉的时间需七天左右,夏季腌制猪肉的时间需要五天左右。
优选的,所述每50kg肉内放入的薄荷粉分量浮动值为85g至100g,肉与薄荷粉的重量比为500:1至600:1。
优选的,熏肉上色过程的熏料中置入有龙井茶叶,每50kg肉的熏料中包含龙井茶叶500g。
本发明的技术效果和优点:本发明改进了现有技术中的风味腊肉成分配方,薄荷具有医用和食用双重功能,腊肉制品中的薄荷成分能够起到去除肉中杂质、改善口味、去除亚硝酸盐、提高腊肉口感等功效。
具体实施方式
本发明提供了一种客家风味腊肉的制作方法,其特征在于:每份配料组成材料的主要成分包含:猪肉50kg、辣椒面1000g、孜然15g、胡椒粉100g、花椒粉200g、八角100g、陈皮200g、香叶50g、藿香粉100g、薄荷粉100g、精盐2000g、白酒500g;其加工步骤分为:
1).将无骨的猪肉改成宽6CM至15CM,长20CM至40CM的宽条,用竹扦在肉上扎满小眼,加速入味;
2).用锅把盐炒热,加入炒制调料,所述炒制调料包括:白酒、茴香,八角,五香粉、辣椒,炒制后倒出晾凉,等到炒制调料晾至40摄氏度时,将炒制调料在猪肉上揉匀,放入陶瓷容器中,猪肉的肉皮朝上,最顶层猪肉的肉皮朝下放置,放置凉爽的地方,一天翻动一次,腌五至七天;
3).将腌制好的猪肉取出,用绳子穿其一端经温水清洗后挂于通风高处,晾到至半干;
4).然后半干的猪肉挂进烘烤房进行熏制,放入熏制调料,所述熏制调料包括:柏树枝叶、橘皮,藿香,薄荷进行熏制,将肉熏上色,之后再挂于通风的高处,待15天左右水分自然风干。
本发明的进一步设置为,冬季腌制猪肉的时间需七天左右,夏季腌制猪肉的时间需要五天左右。
本发明的进一步设置为,所述每50kg肉内放入的薄荷粉分量浮动值为85g至100g,肉与薄荷粉的重量比为500:1至600:1。
本发明的进一步设置为,熏肉上色过程的熏料中置入有龙井茶叶,每50kg肉的熏料中包含龙井茶叶500g。
利用本发明所述技术方案,或本领域的技术人员在本发明技术方案的启发下,设计出类似的技术方案,而达到上述技术效果的,均是落入本发明的保护范围。
引用文献
[1]董庆利、李保国、管骁:亚硝酸盐对腌腊肉制品风味的影响.上海:上海理工大学;食品与生物技术研究所,2009。
[2]高春燕、王竹、卢跃红:薄荷对亚硝酸盐清除作用的研究.大连学院公共卫生学院,云南大理.大理学院生命科学与化学学院。
Claims (4)
1.一种客家风味腊肉的制作方法,其特征在于:每份配料组成材料的主要成分包含:猪肉50kg、辣椒面1000g、孜然15g、胡椒粉100g、花椒粉200g、八角100g、陈皮200g、香叶50g、藿香粉100g、薄荷粉100g、精盐2000g、白酒500g;
其加工步骤分为:
1).将无骨的猪肉改成宽6CM至15CM,长20CM至40CM的宽条,用竹扦在肉上扎满小眼,加速入味;
2).用锅把盐炒热,加入炒制调料,所述炒制调料包括:白酒、茴香,八角,五香粉、辣椒,炒制后倒出晾凉,等到炒制调料晾至40摄氏度时,将炒制调料在猪肉上揉匀,放入陶瓷容器中,猪肉的肉皮朝上,最顶层猪肉的肉皮朝下放置,放置凉爽的地方,一天翻动一次,腌五至七天;
3).将腌制好的猪肉取出,用绳子穿其一端经温水清洗后挂于通风高处,晾到至半干;
4).然后半干的猪肉挂进烘烤房进行熏制,放入熏制调料,所述熏制调料包括:柏树枝叶、橘皮,藿香,薄荷进行熏制,将肉熏上色,之后再挂于通风的高处,待15天左右水分自然风干。
2.根据权利要求1所述的一种客家风味腊肉的制作方法,其特征在于:冬季腌制猪肉的时间需七天左右,夏季腌制猪肉的时间需要五天左右。
3.根据权利要求1所述的一种客家风味腊肉的制作方法,其特征在于:所述每50kg肉内放入的薄荷粉分量浮动值为85g至100g,肉与薄荷粉的重量比为500:1至600:1。
4.根据权利要求1所述的一种客家风味腊肉的制作方法,其特征在于:熏肉上色过程的熏料中置入有龙井茶叶,每50kg肉的熏料中包含龙井茶叶500g。
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CN107969646A (zh) * | 2017-11-22 | 2018-05-01 | 成都市新津活活饭店 | 一种腊肉的熏制方法 |
CN108354131A (zh) * | 2018-01-03 | 2018-08-03 | 杨春建 | 一种无添加风味腊肉的制备方法 |
CN108936340A (zh) * | 2018-05-24 | 2018-12-07 | 江口县旭辉生态农业科技有限公司 | 一种腊肉及其制备方法 |
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CN110537680A (zh) * | 2018-05-29 | 2019-12-06 | 青川农乡食品有限公司 | 一种腊肉配方 |
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CN107969646A (zh) * | 2017-11-22 | 2018-05-01 | 成都市新津活活饭店 | 一种腊肉的熏制方法 |
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