CN107373389A - 刀板香的加工工艺 - Google Patents

刀板香的加工工艺 Download PDF

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Publication number
CN107373389A
CN107373389A CN201710572393.7A CN201710572393A CN107373389A CN 107373389 A CN107373389 A CN 107373389A CN 201710572393 A CN201710572393 A CN 201710572393A CN 107373389 A CN107373389 A CN 107373389A
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streaky pork
knife plate
processing technology
fragrant
under conditions
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江礼明
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Mount Huangshan All River Eco Agriculture Science And Technology Co Ltd
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Mount Huangshan All River Eco Agriculture Science And Technology Co Ltd
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    • 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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明属于食品加工技术领域，具体涉及一种刀板香的加工工艺；包括对五花肉进行预冷、加调料、腌制、脱盐、脱水、晾置和风干步骤；所述预冷是指将五花肉置于5～15℃的条件下保存8～12小时；通过本发明提供的方法可反季节制作刀板香，制得的刀板香色泽均匀，肉香扑鼻，口感与冬天制作的刀板香无异。

Description

刀板香的加工工艺
技术领域
本发明属于食品加工技术领域，具体涉及一种刀板香的加工工艺。
背景技术
刀板香，意为刀板留香，其是以猪肉为原料经腌制而成，趁热吃肥而不腻，是最具代表性的徽州菜之一。刀板香的制作过程对季节的依赖性较大，这是由于在高温条件下，肉类食品的内部温度偏高，盐分难以渗进，容易出现肉质腐坏、生蛆、霉变，导致腌制失败，因此，目前刀板香的制作时间主要集中在寒冷的冬天，这严重限制了刀板香的推广。
发明内容
本发明的目的在于提供一种可以反季节制作刀板香的加工工艺，制得的刀板香色泽和口感好。
为实现上述目的，本发明采用的技术方案是：一种刀板香的加工工艺，包括对五花肉进行预冷、加调料、腌制、脱盐、脱水、晾置和风干步骤；所述预冷是指将五花肉置于5～15℃的条件下保存8-12小时。
上述技术方案产生的有益效果在于：与现有技术中在室温下直接腌制相比，本发明是先对五花肉进行预冷，如此可降低五花肉内部的温度，这样既能避免肉质的腐败，又有利于后期调料的入味。然后再通过高温脱水和无蝇间晾置可以进一步避免肉质的腐坏和变味问题。最后在低温环境下，通过风机送风的方式创造寒风以对五花肉进行风干，获得的刀板香极具腊肉的香味。通过本发明提供的方法可反季节制作刀板香，制得的刀板香色泽均匀，肉香扑鼻，口感与冬天制作的刀板香无异。
具体实施方式
以下通过3个实施例对本发明公开的技术方案做进一步的说明：
实施例1：一种刀板香的加工工艺，具体包括如下步骤：
(1)称取100斤五花肉，洗净后置于8℃的条件下恒温预冷10小时；
(2)将10斤食盐和1斤高粱酒混匀，均匀涂抹在五花肉上，在1～5℃的条件下，恒温腌制22天，腌制过程中每隔5天翻遍五花肉全身一次；
(3)用12倍体积的清水来清洗五花肉，至五花肉的含盐量为4％；
(4)在75℃的条件下，对五花肉进行脱水处理16小时；
(5)将五花肉放入密封无蝇的房间内室温自然晾置45天；
(6)在5℃的条件下，对五花肉进行风干14天。
实施例2：一种刀板香的加工工艺，具体包括如下步骤：
(1)称取80斤五花肉，洗净后置于5℃的条件下恒温预冷12小时；
(2)将12斤食盐和1斤高粱酒混匀，均匀涂抹在五花肉上，在1℃的条件下，恒温腌制25天，腌制过程中每隔5天翻遍五花肉全身一次；
(3)用10倍体积的清水来清洗五花肉，至五花肉的含盐量为5％；
(4)在65℃的条件下，对五花肉进行脱水处理，脱水时间为18小时；
(5)将五花肉放入密封无蝇的房间内室温自然晾置30天；
(6)在6℃的条件下，对五花肉进行风干12天。
实施例3：一种刀板香的加工工艺，具体包括如下步骤：
(1)称取120斤五花肉，洗净后置于15℃的条件下恒温预冷8小时；
(2)将8斤食盐和1斤高粱酒混匀，均匀涂抹在五花肉上，在5℃的条件下，恒温腌制20天，腌制过程中每隔5天翻遍五花肉全身一次；
(3)用15倍体积的清水来清洗五花肉，至五花肉的含盐量为2％；
(4)在80℃的条件下，对五花肉进行脱水处理，脱水时间为12小时；
(5)将五花肉放入密封无蝇的房间内室温自然晾置60天；
(6)在3℃的条件下，对五花肉进行风干18天。
性能测试试验：
以传统方法腌制而成的刀板香为对比例，将对比例中的刀板香与实施例1-3中制得的刀板香经同法烹熟。从11-20岁、21-30岁、31-40岁、41-50岁四个年龄段中分别选取男女志愿者各5人，共计40人进行试吃，结果40人均表示实施例1-3中制得的刀板香与对比例中的刀板香味道相似，均味美鲜香。

Claims (5)

1.一种刀板香的加工工艺，其特征在于，包括对五花肉进行预冷、加调料、腌制、脱盐、脱水、晾置和风干步骤；所述预冷是指将五花肉置于5～15℃的条件下保存8～12小时。
2.如权利要求1所述的刀板香的加工工艺，其特征在于，具体包括如下步骤：
(1)选取五花肉为原料，洗净后进行恒温预冷；
(2)向五花肉中加入调料，在1～5℃的条件下，恒温腌制20～25天；
(3)对五花肉进行脱盐处理，至五花肉的含盐量为2～5％；
(4)在65～80℃的条件下，对五花肉进行脱水处理，脱水时间为12～18小时；
(5)将五花肉放入密封无蝇的房间内室温自然晾置30～60天；
(6)在3～6℃的条件下，对五花肉进行风干12～18天。
3.如权利要求2所述的刀板香的加工工艺，其特征在于，所述步骤(2)中所用调料为食盐和高粱酒，所述五花肉、食盐和高粱酒的用量比为80～120:8～12:1。
4.如权利要求2所述的刀板香的加工工艺，其特征在于，所述步骤(2)的腌制过程中需要每隔5天即对五花肉进行翻遍全身一次。
5.如权利要求2所述的刀板香的加工工艺，其特征在于，所述步骤(3)中的脱盐处理是采用清水洗去五花肉中的食盐，所述清水与五花肉的用量比为10～15：1。
CN201710572393.7A 2017-07-14 2017-07-14 刀板香的加工工艺 Pending CN107373389A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114947065A (zh) * 2022-06-07 2022-08-30 黄山徽府源食品有限公司 一种刀板香的制作方法

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1915039A (zh) * 2005-08-15 2007-02-21 成都孔师傅食品有限公司 一种腊肉的制备方法
CN102379424A (zh) * 2010-11-23 2012-03-21 宣威畜牧科贸有限公司 低温腊肉加工方法
CN105614715A (zh) * 2016-01-26 2016-06-01 熊伟 刀板香的加工方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1915039A (zh) * 2005-08-15 2007-02-21 成都孔师傅食品有限公司 一种腊肉的制备方法
CN102379424A (zh) * 2010-11-23 2012-03-21 宣威畜牧科贸有限公司 低温腊肉加工方法
CN105614715A (zh) * 2016-01-26 2016-06-01 熊伟 刀板香的加工方法

Non-Patent Citations (1)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114947065A (zh) * 2022-06-07 2022-08-30 黄山徽府源食品有限公司 一种刀板香的制作方法

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Application publication date: 20171124