CN107668175A - 一种快速加工广式腊制方法 - Google Patents

一种快速加工广式腊制方法 Download PDF

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Publication number
CN107668175A
CN107668175A CN201610633138.4A CN201610633138A CN107668175A CN 107668175 A CN107668175 A CN 107668175A CN 201610633138 A CN201610633138 A CN 201610633138A CN 107668175 A CN107668175 A CN 107668175A
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hours
cantonese
rapid processing
method processed
cured
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陆超
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Individual
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    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明公开了一种快速加工广式腊制方法，用无烟烘烤炉，烘房温度保持在60至70℃，12小时，而后逐步降低50℃，12小时，肉坯进烘房经24小时左右，放置冰柜或冰箱或冷库24小时，得到广式腊肉成品。

Description

一种快速加工广式腊制方法
技术领域
本发明涉及肉类加工方法，具体是一种快速加工广式腊制方法。
背景技术
传统的广式腊制品加工工艺，时间比较，从生肉坯到腊制品成品需要半个月至1个月。加工时间长，品质难以保证。
发明内容
本发明的目的是要提供一种快速加工广式腊制方法，从生肉坯到腊制品成品需要36小时。
实现本发明目的的技术方案是：
1.选料与切条：原料采用带皮五花肉或带皮瘦肉，切成3-5厘米宽，长30-50厘米条状；
2腌制：拌料时应先将腊肉坯放在盛器内，再将糖、盐、酱油、硝酸钠和白酒等配料混合均匀，倒入缸内，用手拌匀，并每隔2小时上下翻动一次，尽量使料液渗到条胚内部。腌制6小时并挂晾6小时；
3.烘焙：采用一种分离式烟熏均烟装置，烘房温度保持在60至70℃，温度开始高，而后逐步降低50℃，正确掌握烘房温度是决定成品品质的关键。腊肉坯进烘房经24小时，放置冰柜或冰箱或冷库24小时，得到腊肉成品。
与现有技术不同的是：
一种快速加工广式腊制方法比传统的广式腊制品加工工艺时间缩短7倍。
有益效果：品质有保证，不酸败、不变质。

Claims (1)

1.用无烟烘烤炉，烘房温度保持在60至70℃，12小时，而后逐步降低50℃，12小时，肉坯进烘房经24小时左右，放置冰柜或冰箱或冷库24小时，得到广式腊肉成品。
CN201610633138.4A 2016-08-01 2016-08-01 一种快速加工广式腊制方法 Withdrawn CN107668175A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610633138.4A CN107668175A (zh) 2016-08-01 2016-08-01 一种快速加工广式腊制方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610633138.4A CN107668175A (zh) 2016-08-01 2016-08-01 一种快速加工广式腊制方法

Publications (1)

Publication Number Publication Date
CN107668175A true CN107668175A (zh) 2018-02-09

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CN201610633138.4A Withdrawn CN107668175A (zh) 2016-08-01 2016-08-01 一种快速加工广式腊制方法

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CN (1) CN107668175A (zh)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1832175B1 (de) * 2004-07-27 2008-06-18 Johann Gierlinger Verfahren zur Herstellung von Speck geeignet zur Umhüllung
CN101816320A (zh) * 2010-05-02 2010-09-01 陆超 腊肉制品的贮藏防腐保鲜方法
CN102726749A (zh) * 2012-06-26 2012-10-17 广西名香园食品有限公司 广式腊味及其生产工艺
CN103598312A (zh) * 2012-11-16 2014-02-26 陆超 一种烟熏腊制老母鸡的快速加工方法
CN103637223A (zh) * 2013-11-28 2014-03-19 陆超 一种在高温天气下加工腊制品的方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1832175B1 (de) * 2004-07-27 2008-06-18 Johann Gierlinger Verfahren zur Herstellung von Speck geeignet zur Umhüllung
CN101816320A (zh) * 2010-05-02 2010-09-01 陆超 腊肉制品的贮藏防腐保鲜方法
CN102726749A (zh) * 2012-06-26 2012-10-17 广西名香园食品有限公司 广式腊味及其生产工艺
CN103598312A (zh) * 2012-11-16 2014-02-26 陆超 一种烟熏腊制老母鸡的快速加工方法
CN103637223A (zh) * 2013-11-28 2014-03-19 陆超 一种在高温天气下加工腊制品的方法

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