CN107853598A - 一种食用腊肉的加工方法 - Google Patents

一种食用腊肉的加工方法 Download PDF

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CN107853598A
CN107853598A CN201711118110.8A CN201711118110A CN107853598A CN 107853598 A CN107853598 A CN 107853598A CN 201711118110 A CN201711118110 A CN 201711118110A CN 107853598 A CN107853598 A CN 107853598A
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彭斌
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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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying

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

Abstract

本发明涉及一种食用腊肉的加工方法，它是选用经检疫的鲜猪肉切块后，先将盐粒和花椒放在锅中干炒，离火后不烫手时将白砂糖、白酒和香料放入，搅拌均匀制成腌料，趁腌料还有温度，将腌料在肉块上涂抹均匀进行腌制，再经烘烤、烧洗、刮掉焦皮层、洗净、晾干、杀菌后得本发明所称的食用腊肉。本发明的特点在于：腌腊肉表面干燥清洁，组织疏密适中，切面平整，色泽明亮，味香浓郁，咸淡适中，甘甜爽口不含有害物质。

Description

一种食用腊肉的加工方法
【技术领域】：
本发明涉及食品的加工方法，具体地说是腊肉的加工方法。
【背景技术】：
腊肉是一种深受人们喜爱的食物，它富含蛋白质、多种维生素和矿物质，且味美可口。其在我国历史悠久、食用面广，特别是在南方各地食用者更多，腊肉生产过程中使用食盐一卤制，在腊肉中含有一定的亚硝酸盐，长期食用对人体有害。
【发明内容】：
本发明要解决的技术问题是公开一种不含对人体有害物质的食用腊肉的加工方法。
本发明解决技术问题的方案是依据以下步骤实现：
(1)选用经检疫的鲜猪肉切块，
(2)配料
①每 5000 克鲜猪肉共需要海盐 400g、花椒 20g、酒 15ml、白砂糖 80g、香料 20g，
②香料的配比：将桂皮 30g、八角 10g、丁香 2 粒、干辣椒 20g 碾碎即可做成混合香料，
(3)腌制
①在鲜猪肉上切口，
②先将盐粒和花椒放在锅中干炒，离火后不烫手的时候将白砂糖、白酒和香料放入，搅拌均匀制成腌料，
③趁腌料还有温度，将腌料洒在肉块上，尤其将肉面、肉皮和划开的切口中涂抹均匀，
④将抹好腌料的肉重叠放入桶中，用石块压置 5-8 天，期间应翻晾并倒掉渗出的水分，
(4)取出经腌制的肉块，经洗净、沥干后挂起用烟火烘烤，
(5)烧洗
将烘烤好的腊肉用喷灯烧焦表皮，用温水浸泡后刮掉焦皮层，再洗净、晾干、杀菌既得本发明所称的食用腊肉。
本发明的积极效果在于：腌腊肉表面干燥清洁，组织疏密适中，切面平整，色泽明亮，味香浓郁，咸淡适中，甘甜爽口不含有害物质；采用真空包装，在常温下可保存 12 月不变质：干净、卫生，便于携带。
【具体实施方式】
以下结合实施例对本发明作进一步说明。
(1) 鲜猪肉的采购
①选用经检疫的连皮鲜五花肉和全肘，除尽猪毛，肉不要清洗，用紫外线消毒，杀菌，晾干。
②将整块的鲜五花肉和全肘切成 2500g 左右重的长方形大肉块备用。
(2) 配料
①用粗粒的天然海晒盐，每 5000 克鲜猪肉共需要海盐 400g、花椒 20g 酒 15ml、白砂糖 80g、混合香料 20g。
②混合香料的配比：将桂皮 30g、八角 10g、丁香 2 粒、干辣椒 20g 碾碎即可做成混合香料。
(3) 腌制
①在五花肉及猪全肘上划出 2— 3 道大约 1cm 深的口，保持肉皮面的完整
②先将盐粒和花椒放在锅中干炒，离火后不烫手的时候将白砂糖、白酒和香料放入，搅拌均匀制成腌料。
③趁腌料还有温度，将腌料洒在五花肉和猪全肘大块上，尤其将肉面、肉皮和划开刀口中仔细涂抹均匀。
④握紧两双筷子，用筷子头在五花肉和猪全肘表面反复戳砸，加深腌料与肉的结合，使各种香料可以更融入肉中。
⑤将抹好腌料的肉放入大木桶中，注意最低层要将皮面向下，肉面向上，最上一层要皮面向上，肉面向下。并且每两层肉之间都淋入一些白酒，撒入少许混合腌料。
⑥用大石块压在五花肉和猪全肘上面进行腌制，为了入味均匀并保持空气流通，应每隔两天就将肉块翻面一遍。期间还应该把肉块渗出的水分倒掉。
⑦七天后，盐味、香味都渗透到了肉中，这时再把腌好的猪肉块从中取出
⑧先要用清水洗净皮肉上的盐粒和香料，沥干水份然后用刀尖将五花肉块和猪全肘一端的肉皮部位刺穿，并用木勾勾好。
⑨把肉块挂在有阳光并且通风的地方，充分晾晒干水分后 ( 这个过程需要 3 天)，即可进行下步烘烤。
(4) 烘烤
先用松树枝、甘蔗皮、椿树皮或柴草火慢慢烘烤，然后挂起来用烟火慢慢烤成，烤制过程需要约 30 天时间。
(5) 烧洗
将烘烤好的腊肉用喷灯烧焦表皮，用温水浸泡 10 分钟左右，用尖刀刮表焦皮层，用温热水清洗至水清为止，捞出挂在干燥、通风处沥干水分。
(6)杀菌
将沥干水分的腊肉用紫外线灯杀菌三小时。
(7)整形后包装
将杀菌后的腊肉分割成 500 克左右的块状，割去黑边和不规则的部位，检查真空包装袋确实无破损漏气现象，将腊肉装入包装袋，将抽调空气的袋装腊肉放入消毒器具内再次进行紫外线杀菌消毒。
(8) 包装
袋装腊肉按照 500 克、1000 克、2000 克、2500 克计量后装入外包装纸盒内。
(9) 检验入库
将包装好礼品盒装腊肉检验一遍，一是看是否有真空袋破损漏气的现象，二看计量是否准确无误。然后即可用胶带密封包装盒口入库销售。

Claims (1)

1.一种食用腊肉的加工方法，其特征在于，
(1)选用经检疫的鲜猪肉切块，
(2)配料
①每 5000 克鲜猪肉共需要海盐 400g、花椒 20g、酒 15ml、白砂糖 80g、香料 20g，②香料的配比：将桂皮 30g、八角 10g、丁香 2 粒、干辣椒 20g 碾碎即可做成混合香料，
(3)腌制①在鲜猪肉上切口，②先将盐粒和花椒放在锅中干炒，离火后不烫手的时候将白砂糖、白酒和香料放入，搅拌均匀制成腌料，
③趁腌料还有温度，将腌料洒在肉块上，尤其将肉面、肉皮和划开的切口中涂抹均匀，
④将抹好腌料的肉重叠放入桶中，用石块压置 5-8 天，期间应翻晾并倒掉渗出的水分，
(4)取出经腌制的肉块，经洗净、沥干后挂起用烟火烘烤，
(5)烧洗
将烘烤好的腊肉用喷灯烧焦表皮，用温水浸泡后刮掉焦皮层，再洗净、晾干、杀菌既得本发明所称的食用腊肉。
CN201711118110.8A 2017-11-14 2017-11-14 一种食用腊肉的加工方法 Pending CN107853598A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113647571A (zh) * 2021-08-12 2021-11-16 瑞安市绿洲食品有限公司 一种卤制牛肉及其加工工艺
CN114128844A (zh) * 2021-12-08 2022-03-04 宜宾郭满堂生态食品有限公司 一种即煮腊肉的制备方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101380116A (zh) * 2008-09-29 2009-03-11 符碧中 一种食用腊肉的加工方法

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101380116A (zh) * 2008-09-29 2009-03-11 符碧中 一种食用腊肉的加工方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113647571A (zh) * 2021-08-12 2021-11-16 瑞安市绿洲食品有限公司 一种卤制牛肉及其加工工艺
CN114128844A (zh) * 2021-12-08 2022-03-04 宜宾郭满堂生态食品有限公司 一种即煮腊肉的制备方法

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