CN107969641A - 一种利用白鸭制作腊肉的方法 - Google Patents
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Abstract
本发明涉及食品加工技术领域，具体涉及一种利用白鸭制作腊肉的方法，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，具体涉及一种利用白鸭制作腊肉的方法。
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，南方以腌腊鸭肉较多，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鸭肉经过盐浸渍数日，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，鸭肉薄荷质量比达到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：
一种利用白鸭制作腊肉的方法，其特征在于：每份配料组成材料的主要成分包含：鸭肉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) .将无骨的鸭肉改成宽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，将炒制调料在鸭肉上揉匀，放入陶瓷容器中，鸭肉的肉皮朝上，最顶层鸭肉的肉皮朝下放置，放置凉爽的地方，一天翻动一次，腌五至七天；3) .将腌制好的鸭肉取出，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) .然后半干的鸭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，冬季腌制鸭肉的时间需七天左右，夏季腌制鸭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
本发明提供了一种利用白鸭制作腊肉的方法，其特征在于：每份配料组成材料的主要成分包含：鸭肉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) .将无骨的鸭肉改成宽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，将炒制调料在鸭肉上揉匀，放入陶瓷容器中，鸭肉的肉皮朝上，最顶层鸭肉的肉皮朝下放置，放置凉爽的地方，一天翻动一次，腌五至七天；3) .将腌制好的鸭肉取出，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) .然后半干的鸭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，冬季腌制鸭肉的时间需七天左右，夏季腌制鸭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。
Claims (4)
1.一种利用白鸭制作腊肉的方法，其特征在于：每份配料组成材料的主要成分包含：鸭肉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) .将无骨的鸭肉改成宽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，将炒制调料在鸭肉上揉匀，放入陶瓷容器中，鸭肉的肉皮朝上，最顶层鸭肉的肉皮朝下放置，放置凉爽的地方，一天翻动一次，腌五至七天；3) .将腌制好的鸭肉取出，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) .然后半干的鸭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所述的一种利用白鸭制作腊肉的方法，其特征在于：冬季腌制鸭肉的时间需七天左右，夏季腌制鸭肉的时间需要五天左右。
3.根据权利要求1所述的一种利用白鸭制作腊肉的方法，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所述的一种利用白鸭制作腊肉的方法，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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