CN107373436A - 一种腊肉的制备方法 - Google Patents
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Abstract
本发明涉及一种腊肉的制备方法，主要包括腊肉切块，浸泡，沥干盐腌、烟熏等步骤，在浸泡过程中采用特制的浸泡液，在真空条件下进行浸泡，浸泡液中含有生姜、蒜头、生抽、花椒粉、胡椒粉以及中药提取物，其中的中药提取物由黄芪和甘草通过水体醇沉得到，整个浸泡液中不仅具有调鲜调味的效果，还具有使肉块组织软化的功效，使本发明所得的腊肉肉质松软可口，适合老人与小孩食用，同时本发明不采用任何硝酸盐，所得的腊肉安全可食。
Description
技术领域
本发明涉及一种肉制品加工领域，具体涉及一种腊肉的制备方法。
背景技术
腊肉是指肉经腌制后再经过烟熏烘烤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。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,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。
腊肉的加工包括原料肉预处理、腌制、脱水、保藏成熟等几个过程，它起源于唐朝，主要产地是广东、四川、云南、湖南、黄河长江流域，具有悠久的腌腊肉制品加工历史和精湛的加工技术，也有众多的传统腊肉品种，如浙江的金华火腿、云南的宣威火腿及南京板鸭等，它们对世界肉制品加工技术和加工理论的发展做出了杰出的贡献。
随着生活水平的提高，腊肉的鲜美口味越来越受到大众的欢迎，然而随着腊肉的食用时间加长，其缺点也逐渐暴露出来，首先由于传统的腊肉腌制过程中，会加入一定的硝酸盐，随着科技不断进步，已经确定硝酸盐确实具有一定的致癌作用，故很多人对其敬而远之，其次由于腊肉是经过烟熏得到，相当于一个干燥过程，使腊肉味道更鲜美。然而腊肉失水后肉质变硬，对老人与小孩食用造成困难，及时成年人在食用时，也易发生塞牙等不适现象，本发明主要提供一种不使用硝酸盐的腊肉制备方法，而且制备出的腊肉肉质鲜美，柔软适合小孩和老人食用。
发明内容
为了解决上述腊肉存在的问题，本发明提供一种腊肉的制备方法，本发明的腊肉制备方法中不加任何硝酸盐，同时有本方法所制得的腊肉肉质鲜美，柔软适合老人与小孩食用。
为了实现本发明，通过以下方案进行实施：
一种腊肉的制备方法，由以下步骤：
（1）鲜肉切块：将鲜肉切成每块重量在0.4kg-0.8kg之间，长度在10cm-20cm，宽度在3cm-6cm，厚度在1.0cm-1.5cm之间的的块状肉块，鲜肉中肥肉比例在10%-30%。
所述的鲜肉为猪肉，包括里脊肉、臀尖肉、坐臀肉、五花肉、夹心肉、前排肉、奶脯肉、弹子肉、蹄膀、脖子肉。
（2）浸泡：将切好的鲜肉放入浸泡液中，真空条件下进行浸泡，浸泡时间为2-4小时，温度为40-50℃，真空度控制在-0.06至-0.08Mpa。
所述的浸泡液由生姜、蒜头、食盐、中药提取物、花椒粉、胡椒粉、生抽、水组成。组成比例为1:1:1:2:0.1:0.1:5:200。所述的比例为重量比。
所述的中药提取物由黄芪和甘草通过提取得到，黄芪与甘草比例为2:1，制备方法如下：
黄芪与甘草中，加入相当于黄芪与甘草总质量2倍量的水，加热回流，2小时，过滤，得滤液，浓缩至滤液的相对密度达到1.1-1.2（55-60℃检测），加入乙醇至整个溶液乙醇浓度达到50%-70%，静置12小时，过滤，浓缩滤液，至滤液相对密度达到1.1-1.2（55-60℃检测），即得。
所述的黄芪与甘草比例为重量比。
（3）沥干和盐腌：将上述浸泡好的鲜肉块沥干，鲜肉表面均匀撒放食盐，食盐与鲜肉的比重为1/20-1/50，室温放置2-3天。
（4）烟熏：将腌制好后的腊肉烟熏5-8天，腊肉表面温度控制在30-40℃。
所述的烟熏是采用燃烧植物产生的烟进行熏制，最佳采用谷壳、柏树锯末粉、茶树锯末粉、玉米棒。
本发明特点在于，鲜肉切块后放入浸泡液中，在特定的真空度和温度下，腊肉中的油脂易溶出，浸泡液很快的渗透进鲜肉组织中，浸泡液中含有生姜和大蒜头，均有较好的抑菌抗菌效果，能够对鲜肉内部的微生物及细菌进行抑制，避免其质量发生变化，增加鲜肉的稳定性。
本发明的另一特点在于浸泡液中的中药提取物由黄芪和甘草制备得到，通过水提取和特定乙醇分离，得到的中药组合物具有很好活血化瘀、通经脉络功效，能够软化肉块组织，肉块即使通过烟熏后，肉质仍然松软可口，同时浸泡液中还加入花椒粉、胡椒粉、生抽均具有很好的调味效果。
本发明在沥干肉块后，表面撒盐，主要是利用渗透原理，是肉块中的水分容易溶出，通过烟熏后，热烟带走水分，加快肉块腌制过程，同时肉块表面有一层食盐具有较好的杀菌抑菌效果，对腊肉的品质质量由很好的保护作用。
本发明的有益效果在于：
1.提供一种制备简易，过程可控，便于产业化、规模化的腊肉制备方法。
2.本发明可以得到一种肉质柔软可口，肉质稳定性好，适合老人与小孩食用的腊肉。
3.本发明的腊肉制备方法，通过特殊的制备工艺，在不加添加剂的情况下，得到一种不含硝酸盐的腊肉。
具体实施方式
为了更好的是本技术领域人员了解本发明，通过下述实施例详述本发明，但是本发明的保护范围并不限于下述实施例。
下述的实施例中的浸泡液由生姜、蒜头、食盐、中药提取物、花椒粉、胡椒粉、生抽、水组成。组成比例为1:1:1:2:0.1:0.1:5:200。其制备方法如下：
1.黄芪与甘草置于提取罐中，加入相当于黄芪与甘草总质量2倍量的水，加热回流，2小时，过滤，得滤液，浓缩至滤液的相对密度达到1.1-1.2（55-60℃检测），加入乙醇至整个溶液乙醇浓度达到50%-70%，静置12小时，过滤，浓缩滤液，至滤液相对密度达到1.1-1.2（55-60℃检测），即得。
2.将生姜、蒜头捣碎，加入水中，搅拌，继续加入中药提取物、食盐、生抽、花椒粉和胡椒粉，搅拌30min，即可。
对比实施例1
1.取鲜猪肉20kg，将鲜肉切成每块重量在0.4kg-0.8kg之间，长度在10cm-20cm，宽度在3cm-6cm，厚度在1.0cm-1.5cm之间的的块状肉块，鲜肉中肥肉比例在10%-30%.
2.浸泡：将切好的鲜肉放入饱和食盐水中，真空条件下进行浸泡，浸泡时间为3小时，温度为45℃，真空度控制在-0.07Mpa.
3.沥干和盐腌：将上述浸泡好的鲜肉块沥干，鲜肉表面均匀撒放食盐，食盐与鲜肉的比重为1/35，室温放置3天.
4.烟熏：将腌制好后的腊肉烟熏6天，腊肉表面温度控制在30-40℃。
对比实施例2
1.取鲜猪肉20kg，将鲜肉切成每块重量在0.4kg-0.8kg之间，长度在10cm-20cm，宽度在3cm-6cm，厚度在1.0cm-1.5cm之间的的块状肉块，鲜肉中肥肉比例在10%-30%.
2.鲜肉表面均匀撒放食盐，食盐与鲜肉的比重为1/35，室温放置3天.
3.烟熏：将腌制好后的腊肉烟熏6天，腊肉表面温度控制在30-40℃。
实施例1
1.取鲜猪肉20kg，将鲜肉切成每块重量在0.4kg-0.8kg之间，长度在10cm-20cm，宽度在3cm-6cm，厚度在1.0cm-1.5cm之间的的块状肉块，鲜肉中肥肉比例在10%-30%.
2.浸泡：将切好的鲜肉放入浸泡液中，真空条件下进行浸泡，浸泡时间为3小时，温度为45℃，真空度控制在-0.07Mpa.
3.沥干和盐腌：将上述浸泡好的鲜肉块沥干，鲜肉表面均匀撒放食盐，食盐与鲜肉的比重为1/35，室温放置3天.
4.烟熏：将腌制好后的腊肉烟熏6天，腊肉表面温度控制在30-40℃。
实施例2
1.取鲜猪肉20kg，将鲜肉切成每块重量在0.4kg-0.8kg之间，长度在10cm-20cm，宽度在3cm-6cm，厚度在1.0cm-1.5cm之间的的块状肉块，鲜肉中肥肉比例在10%-30%.
2.浸泡：将切好的鲜肉放入浸泡液中，真空条件下进行浸泡，浸泡时间为2小时，温度为40℃，真空度控制在-0.06Mpa.
3.沥干和盐腌：将上述浸泡好的鲜肉块沥干，鲜肉表面均匀撒放食盐，食盐与鲜肉的比重为1/20，室温放置2天.
4.烟熏：将腌制好后的腊肉烟熏5天，腊肉表面温度控制在30-40℃。
实施例3
1.取鲜猪肉20kg，将鲜肉切成每块重量在0.4kg-0.8kg之间，长度在10cm-20cm，宽度在3cm-6cm，厚度在1.0cm-1.5cm之间的的块状肉块，鲜肉中肥肉比例在10%-30%.
2.浸泡：将切好的鲜肉放入浸泡液中，真空条件下进行浸泡，浸泡时间为3小时，温度为50℃，真空度控制在-0.08Mpa.
3.沥干和盐腌：将上述浸泡好的鲜肉块沥干，鲜肉表面均匀撒放食盐，食盐与鲜肉的比重为1/50，室温放置3天.
4.烟熏：将腌制好后的腊肉烟熏8天，腊肉表面温度控制在30-40℃。
考察对比实施例1-2和实施例1-3所得的腊肉口味。
以同样制作方法分别炒制对比实施例1-2和实施例1-3方法所得的腊肉，对其外观、口味进行评价，具体实施如下：
选取3名厨师，分别对上述对比实施例1-2和实施例1-3所得的腊肉，按照同样的炒制方法进行炒制，选取10名身体健康，视觉、嗅觉均正常的60-65岁老年人，对上述腊肉进行品尝，以腊肉的味道、肉质进行评分，取均值，分数越高则结果越好，结果如下：
从上述结果分析，本发明方法所得的腊肉在口感和肉质方面有显著进步。
Claims (5)
1. 一种腊肉的制备方法，由以下步骤组成：
（1）鲜肉切块：将鲜肉切成每块重量在0.4kg-0.8kg之间，长度在10cm-20cm，宽度在3cm-6cm，厚度在1.0cm-1.5cm之间的的块状肉块，鲜肉中肥肉比例在10%-30%.
（2）浸泡：将切好的鲜肉放入浸泡液中，真空条件下进行浸泡，浸泡时间为2-4小时，温度为40-50℃，真空度控制在-0.06至-0.08Mpa.
（3）沥干和盐腌：将上述浸泡好的鲜肉块沥干，鲜肉表面均匀撒放食盐，食盐与鲜肉的比重为1/20-1/50，室温放置2-3天.
（4）烟熏：将腌制好后的腊肉烟熏5-8天，腊肉表面温度控制在30-40℃。
2.根据权利要求1所述的一种腊肉制备方法，其特征在于所述的鲜肉为猪肉，包括里脊肉、臀尖肉、坐臀肉、五花肉、夹心肉、前排肉、奶脯肉、弹子肉、蹄膀、脖子肉。
3.根据权利要求1所述的一种腊肉制备方法，其特征在于所述的浸泡液由生姜、蒜头、食盐、中药提取物、花椒粉、胡椒粉、生抽、水组成，组成比例为1:1:1:2:0.1:0.1:5:200。
4.根据权利要求3所述的一种腊肉制备方法，其特征在于所述的中药提取物由黄芪和甘草通过提取得到，黄芪与甘草比例为2:1。
5.根据权利要求3所述的一种腊肉制备方法，其特征在于所述的烟熏是采用燃烧植物产生的烟进行熏制。
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