CN107997034A - 一种风干发酵肉制品生产工艺 - Google Patents
一种风干发酵肉制品生产工艺 Download PDFInfo
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Abstract
本发明公开了一种风干发酵肉制品生产工艺,包括如下步骤:S1:原料肉验收;S2:修整;S3:预处理;S4:腌制:S5:罐装:S6:发酵1:S7:发酵2:S8:清洗,S9:晾挂失重:S10:真空包装:S11:贴签、装箱;S12:冷藏储运。本发明所得风干发酵肉制品为一种方便速食腊肉,拆装以后,不必经过蒸煮或者煎炸烹炒,可以直接使用,方便健康。能够广泛供应于商场、饭店、飞机、火车和轮船上的餐饮机构,营养丰富,便于携带。
Description
技术领域
本发明涉及一种肉制品加工领域,尤其是涉及一种风干发酵肉制品生产工艺。
背景技术
发酵肉制品是指畜禽肉类在自然和人工控制环境条件下接种有益微生物的发酵而形成具有特殊风味、色泽和质地,并且具有较长保存期的一类肉制品,主要包括发酵香肠和发酵火腿两大类。畜禽肉类通过有益微生物繁殖发酵 , 提高了肉中酶的活性,蛋白质和脂肪在酶的作用下产生大量活性因子,同时产生大量氨基酸、酮、醛、醇、烃等芳香类物质 ,使产品具有特别的风味,发酵肉中的活性因子和有益微生物能提高人体消化吸收率和免疫力 ;发酵肉中的氨基酸、酮、醛、醇、烃等芳香类物质,使产品具有特别的风味,深受到广大消费者的青睐。发酵肉被称为肉制品中的“皇冠”,在欧美发达国家发酵肉制品是一种高端传统健康食品,并已进入工业化生产,具备相当的规模,近年来国内亦在引进设备和技术进行开发生产。
发酵肉制品要求原料猪不使用抗生素,健康无病,无药残,瘦肉率为55%~65%;原料肉持水性强,含水少,干物质含量高,肌内脂肪含量4%以上,肉香味足;脂肪白色,有光泽,熔点高,即饱和脂肪酸含量要高,防止加工产品渗油现象。好的原料猪能使发酵肉制品的发酵更充分,可有效改善成品的风味和外型感官,延长货架期,同时保障肉制品质量安全。
申请号为201410131162.9的中国专利,一种风干发酵肉制品原料猪的生产方法,选取大约克、长白与大河乌猪的三元杂交猪作为猪种,将仔猪按常规方法饲养至25kg后,再分小中大三个阶段饲养至160公斤时出栏,饲养周期控制在270~300日龄,在三个饲养阶段采用中草药添加剂替代抗生素,用大麦和魔芋飞粉替代部分玉米,降低了猪的背膘厚度和腹部脂肪的沉积,提高了猪肉脂肪的硬度和熔点。用该猪肉加工的风干发酵肉具有三个特点:持水性好、脂肪硬度大、熔点高,成品不会渗油;肉的大理石纹明显、肌肉脂肪多、干物质含量高,成品风味足等。但是该风干发酵肉需要一个蒸煮或烹炒,不适宜速食。申请号为201410610691.7的中国专利公开了一种速食腊肉的制作方法,包括:(1)将腊肉洗净,煮熟,按口味需要加入食盐,在≤60℃下人工切制成型;(2)按以下重量份称取原料:食用油90~110份、八角2~4份、大葱50~70份、生姜35~45份、花椒5~7份,在锅中加入食用油和八角,再加温将八角炸黑,然后加入花椒炸黑,再加入大葱,大葱炸至红色时,加入生姜汁,直到将生姜汁炸干后,滤去所有物渣,得天然香油;(3)在切制好的熟腊肉中按肉油重量比100:1~2的比例加入天然香油,放入搅拌机搅拌均匀;(4)将真空包装好的肉品在温度130℃杀菌时间45分钟。该发明是对成型腊肉的进行的熟化加工,是一种烹饪技术,无法改进低温腊肉的制作工艺。
发明内容
有鉴于此,本发明的目的是针对现有技术的不足,提供一种风干发酵肉制品的生产工艺,解决了低温风干腊肉不宜速食的问题同时丰富了腊肉的风味,并且增加了保健效果。
为达到上述目的,本发明采用以下技术方案:
一种风干发酵肉制品生产工艺,包括如下步骤:
S1: 原料肉验收;所述原料肉为猪肉一号肉、五花肉和牛后腿肉,原料肉整块验收,不需绞肉;
S2:修整;将预冷后的猪一号肉、五花肉和牛后腿肉修去碎骨,多余软脂肪,筋腱,及其他淋巴、脓包、血肉;
S3:预处理;将S2休整后的猪一号肉、五花肉和牛后腿肉整齐摆放在解冻架车上,要求每块彼此分开,推进腌制间,预冷10-14h,测试pH值的稳定性;
S4:腌制:向S3预处理后的原料肉加入辅料,并做按摩腌制,腌制时间7-10天;
S5:罐装:将S4腌制后的原料肉真空灌装,防止内部有空气;肠衣口径:90mm或120mm;
S6:发酵1:将S5罐装好的产品置于挂杆上加入发酵剂菌种溶液进行发酵,产品的挂杆不能太严密,置于挂杆上的两产品的间距为2-5cm,保证风速的正常流通,发酵温度14℃-28℃,发酵时间6-8天时间;
S7:发酵2:将S6的发酵产物保持温度14℃-16℃,继续发酵时间6-8周;
S8:清洗,将经S7发酵的产品转入清洗间,用清水冲洗表面肠衣、晾干、预包装;
S9:晾挂失重:将S8预包装的产品4℃-25℃晾挂;保证晾挂以后产品失重为产品总重量的35%以上;
S10:真空包装:将晾挂后的产品用真空包装袋包装,每袋装一个,同时抽样检测相关指标,保证产品合格;
S11:贴签、装箱;在外包装箱上标识生产日期、包装日期;
S12:冷藏储运: 运输条件:低温运输;产品保存条件:4-18℃。
进一步地,S4所述辅料的总重量为原料肉的8-15%,包括食盐30-50份、葡萄糖3-5份、大豆蛋白6-8份、卡拉胶3-5份、香辛料6-8份、磷酸盐2-3份、异坏血酸钠1-2份、亚硝酸钠0.01-0.05份和中药材提取物60-80份;
所述香辛料为八角10-20份、香叶10-20份、丁香10-20份、花椒5-10份和孜然5-10份。
所述中药材的组成为,花生芽100-150份、菠萝10-20份、山楂10-20份、当归10-20份、川穹10-20份、白术10-20份和蜂蜜5-10份。
所述中药材提取物的提取方法为,将花生芽、菠萝、山楂、当归、川穹、白术打碎成细粉,加入溶剂榨汁,浓缩成浓度为2-2.5g/ml的浆液即为中药提取物。
所述细粉与加入溶剂的料液比为1g/100ml;所述溶剂为经蒸馏水稀释50倍的高粱酒,所述高粱酒的度数为46-50度。
所述发酵剂为木糖葡萄球菌、肉葡萄球菌、戊糖片球菌和乳酸片球菌一种或一种以上的任意混合;其加入量为100g肉粒,发酵剂的加入量为0.01g。
所述发酵剂菌种溶液的制备:将菌种用纯净水常温下溶解,储存30min后使用。
所述肠衣的制造工艺为:肠衣原料排除肠内容物、清水清洗、浸洗、充气、腌肠、扎把和储存工序,在腌肠工序中在肠衣盐里添加肠衣质量的2%的中药抑菌剂后再进行盐渍、扎把和存储,结果表明肠衣菌落总数明显降低。
所述中药抑菌剂为,中药原料黄芪30-50份,生姜30-50份,艾叶30-50份,藿香30-50份和薄荷30-50份,以CO2作为提取剂,以乙醇作为夹带剂经过超临界提取获得。
本发明的有益效果是:
本发明所得风干发酵肉制品为一种方便速食腊肉,拆装以后,不必经过蒸煮或者煎炸烹炒,可以直接使用,方便健康。能够广泛供应于商场、饭店、飞机、火车和轮船上的餐饮机构,营养丰富,便于携带。其在制作过程中分两次发酵,首次发酵在14℃-28℃的温度和5.3的PH值的条件下,能够保证产品的风味和品质,并能够充分发酵,二次发酵以更低的温度,更长的时间,能够保证发酵彻底,同时产品不会发生质变。
所得腊肉中加入有中药辅料药液的浸泡风干,能够将所述中药组分的有效成分融入到所述肉粒中,一方面丰富了肉粒的风味,另一方面增加了所述肉粒的保健功能。
具体而言,花生芽发酵,形成一种低浓度的酒精饮料,花生芽中富含有白藜芦醇,白藜芦醇有四种存在形式,即反式白藜芦醇、顺式白藜芦醇、反式白藜芦醇苷和顺式白藜芦醇苷,这种白藜芦醇经简单榨汁处理是不容易提取出来的,经过发酵过程中与发酵剂菌种作用能够更好地将白芦藜醇提取出来。蜂蜜和山楂作为天然的保鲜剂,对于本发明起到了保鲜作用,还有就是蜂蜜、山楂和菠萝能够与花生芽汁的味觉口感互相调节,中和和遮掩了花生芽汁的苦、涩,使本发明的口感醇厚、甘甜,并富含菠萝汁的清香,同时与当归、川穹、白术含有挥发油类中药共用,调和后的口感更好,保健功能更突出。
具体实施方式
实施例1
一种风干发酵肉制品生产工艺,包括如下步骤:
S1: 原料肉验收;所述原料肉为猪肉一号肉、五花肉和牛后腿肉,原料肉整块验收,不需绞肉;
S2:修整;将预冷后的猪一号肉、五花肉和牛后腿肉修去碎骨,多余软脂肪,筋腱,及其他淋巴、脓包、血肉;
S3:预处理;将S2休整后的猪一号肉、五花肉和牛后腿肉整齐摆放在解冻架车上,要求每块彼此分开,推进腌制间,预冷10h,测试pH值的稳定性;
S4:腌制:向S3预处理后的原料肉加入辅料,并做按摩腌制,腌制时间7天;所述辅料的总重量为原料肉的8%,包括食盐30份、葡萄糖3份、大豆蛋白6份、卡拉胶3份、香辛料6份、磷酸盐2份、异坏血酸钠1份、亚硝酸钠0.01份和中药材提取物60份;
所述香辛料为八角10份、香叶10份、丁香10份、花椒5份和孜然5份;
所述中药材的组成为,花生芽100份、菠萝10份、山楂10份、当归10份、川穹10份、白术10份和蜂蜜5份;
所述中药材提取物的提取方法为,将花生芽、菠萝、山楂、当归、川穹、白术打碎成细粉,加入溶剂榨汁,浓缩成浓度为2g/ml的浆液即为中药提取物;
所述细粉与加入溶剂的料液比为1g/100ml;所述溶剂为经蒸馏水稀释50倍的高粱酒,所述高粱酒的度数为46度;
S5:罐装:将S4腌制后的原料肉真空灌装,防止内部有空气;肠衣口径:90mm或120mm;所述肠衣的制造工艺为:肠衣原料排除肠内容物、清水清洗、浸洗、充气、腌肠、扎把和储存工序,在腌肠工序中在肠衣盐里添加肠衣质量的2%的中药抑菌剂后再进行盐渍、扎把和存储,结果表明肠衣菌落总数明显降低;
所述中药抑菌剂为,中药原料黄芪30份,生姜30份,艾叶30份,藿香30份和薄荷30份,以CO2作为提取剂,以乙醇作为夹带剂经过超临界提取获得;
S6:发酵1:将S5罐装好的产品置于挂杆上加入发酵剂菌种溶液进行发酵,产品的挂杆不能太严密,置于挂杆上的两产品的间距为2cm,保证风速的正常流通,发酵温度14℃℃,发酵时间6天时间;所述发酵剂为木糖葡萄球菌、肉葡萄球菌、戊糖片球菌和乳酸片球菌一种或一种以上的任意混合;其加入量为100g肉粒,发酵剂的加入量为0.01g;
所述发酵剂菌种溶液的制备:将菌种用纯净水常温下溶解,储存30min后使用;
S7:发酵2:将S6的发酵产物保持温度14℃℃,继续发酵时间6周;
S8:清洗,将经S7发酵的产品转入清洗间,用清水冲洗表面肠衣、晾干、预包装;
S9:晾挂失重:将S8预包装的产品4℃晾挂;保证晾挂以后产品失重为产品总重量的35%以上;
S10:真空包装:将晾挂后的产品用真空包装袋包装,每袋装一个,同时抽样检测相关指标,保证产品合格;
S11:贴签、装箱;在外包装箱上标识生产日期、包装日期;
S12:冷藏储运: 运输条件:低温运输;产品保存条件:4℃。
实施例2
一种风干发酵肉制品生产工艺,包括如下步骤:
S1: 原料肉验收;所述原料肉为猪肉一号肉、五花肉和牛后腿肉,原料肉整块验收,不需绞肉;
S2:修整;将预冷后的猪一号肉、五花肉和牛后腿肉修去碎骨,多余软脂肪,筋腱,及其他淋巴、脓包、血肉;
S3:预处理;将S2休整后的猪一号肉、五花肉和牛后腿肉整齐摆放在解冻架车上,要求每块彼此分开,推进腌制间,预冷14h,测试pH值的稳定性;
S4:腌制:向S3预处理后的原料肉加入辅料,并做按摩腌制,腌制时间10天;所述辅料的总重量为原料肉的15%,包括食盐50份、葡萄糖5份、大豆蛋白8份、卡拉胶5份、香辛料8份、磷酸盐3份、异坏血酸钠2份、亚硝酸钠0.05份和中药材提取物80份;
所述香辛料为八角20份、香叶20份、丁香20份、花椒10份和孜然10份;
所述中药材的组成为,花生芽150份、菠萝20份、山楂20份、当归20份、川穹20份、白术20份和蜂蜜10份;
所述中药材提取物的提取方法为,将花生芽、菠萝、山楂、当归、川穹、白术打碎成细粉,加入溶剂榨汁,浓缩成浓度为2.5g/ml的浆液即为中药提取物;
所述细粉与加入溶剂的料液比为1g/100ml;所述溶剂为经蒸馏水稀释50倍的高粱酒,所述高粱酒的度数为50度;
S5:罐装:将S4腌制后的原料肉真空灌装,防止内部有空气;肠衣口径:90mm或120mm;所述肠衣的制造工艺为:肠衣原料排除肠内容物、清水清洗、浸洗、充气、腌肠、扎把和储存工序,在腌肠工序中在肠衣盐里添加肠衣质量的2%的中药抑菌剂后再进行盐渍、扎把和存储,结果表明肠衣菌落总数明显降低。
所述中药抑菌剂为,中药原料黄芪50份,生姜50份,艾叶350份,藿香50份和薄荷50份,以CO2作为提取剂,以乙醇作为夹带剂经过超临界提取获得。
S6:发酵1:将S5罐装好的产品置于挂杆上加入发酵剂菌种溶液进行发酵,产品的挂杆不能太严密,置于挂杆上的两产品的间距为5cm,保证风速的正常流通,发酵温度28℃,发酵时间8天时间;所述发酵剂为木糖葡萄球菌、肉葡萄球菌、戊糖片球菌和乳酸片球菌一种或一种以上的任意混合;其加入量为100g肉粒,发酵剂的加入量为0.01g;
所述发酵剂菌种溶液的制备:将菌种用纯净水常温下溶解,储存30min后使用;
S7:发酵2:将S6的发酵产物保持温度16℃,继续发酵时间8周;
S8:清洗,将经S7发酵的产品转入清洗间,用清水冲洗表面肠衣、晾干、预包装;
S9:晾挂失重:将S8预包装的产品4℃-25℃晾挂;保证晾挂以后产品失重为产品总重量的35%以上;
S10:真空包装:将晾挂后的产品用真空包装袋包装,每袋装一个,同时抽样检测相关指标,保证产品合格;
S11:贴签、装箱;在外包装箱上标识生产日期、包装日期;
S12:冷藏储运: 运输条件:低温运输;产品保存条件:18℃。
实施例3
一种风干发酵肉制品生产工艺,包括如下步骤:
S1: 原料肉验收;所述原料肉为猪肉一号肉、五花肉和牛后腿肉,原料肉整块验收,不需绞肉;
S2:修整;将预冷后的猪一号肉、五花肉和牛后腿肉修去碎骨,多余软脂肪,筋腱,及其他淋巴、脓包、血肉;
S3:预处理;将S2休整后的猪一号肉、五花肉和牛后腿肉整齐摆放在解冻架车上,要求每块彼此分开,推进腌制间,预冷12h,测试pH值的稳定性;
S4:腌制:向S3预处理后的原料肉加入辅料,并做按摩腌制,腌制时间8天;所述辅料的总重量为原料肉的11%,包括食盐40份、葡萄糖4份、大豆蛋白7份、卡拉胶4份、香辛料7份、磷酸盐2.5份、异坏血酸钠1.5份、亚硝酸钠0.03份和中药材提取物70份;
所述香辛料为八角15份、香叶15份、丁香15份、花椒7份和孜然7份;
所述中药材的组成为,花生芽125份、菠萝15份、山楂15份、当归15份、川穹15份、白术15份和蜂蜜8份;
所述中药材提取物的提取方法为,将花生芽、菠萝、山楂、当归、川穹、白术打碎成细粉,加入溶剂榨汁,浓缩成浓度为2.2g/ml的浆液即为中药提取物;
所述细粉与加入溶剂的料液比为1g/100ml;所述溶剂为经蒸馏水稀释50倍的高粱酒,所述高粱酒的度数为48度;
S5:罐装:将S4腌制后的原料肉真空灌装,防止内部有空气;肠衣口径:90mm;所述肠衣的制造工艺为:肠衣原料排除肠内容物、清水清洗、浸洗、充气、腌肠、扎把和储存工序,在腌肠工序中在肠衣盐里添加肠衣质量的2%的中药抑菌剂后再进行盐渍、扎把和存储,结果表明肠衣菌落总数明显降低。
所述中药抑菌剂为,中药原料黄芪40份,生姜40份,艾叶40份,藿香40份和薄荷40份,以CO2作为提取剂,以乙醇作为夹带剂经过超临界提取获得。
S6:发酵1:将S5罐装好的产品置于挂杆上加入发酵剂菌种溶液进行发酵,产品的挂杆不能太严密,置于挂杆上的两产品的间距为3cm,保证风速的正常流通,发酵温度21℃,发酵时间7天时间;所述发酵剂为木糖葡萄球菌、肉葡萄球菌、戊糖片球菌和乳酸片球菌一种或一种以上的任意混合;其加入量为100g肉粒,发酵剂的加入量为0.01g;
所述发酵剂菌种溶液的制备:将菌种用纯净水常温下溶解,储存30min后使用;
S7:发酵2:将S6的发酵产物保持温度15℃,继续发酵时间7周;
S8:清洗,将经S7发酵的产品转入清洗间,用清水冲洗表面肠衣、晾干、预包装;
S9:晾挂失重:将S8预包装的产品15℃晾挂;保证晾挂以后产品失重为产品总重量的35%以上;
S10:真空包装:将晾挂后的产品用真空包装袋包装,每袋装一个,同时抽样检测相关指标,保证产品合格;
S11:贴签、装箱;在外包装箱上标识生产日期、包装日期;
S12:冷藏储运: 运输条件:低温运输;产品保存条件:11℃。
最后说明的是,以上实施例仅用以说明本发明的技术方案而非限制,本领域普通技术人员对本发明的技术方案所做的其他修改或者等同替换,只要不脱离本发明技术方案的精神和范围,均应涵盖在本发明的权利要求范围当中。
Claims (10)
1.一种风干发酵肉制品生产工艺,其特征在于,包括如下步骤:
S1: 原料肉验收;所述原料肉为猪肉一号肉、五花肉和牛后腿肉,原料肉整块验收,不需绞肉;
S2:修整;将预冷后的猪一号肉、五花肉和牛后腿肉修去碎骨,多余软脂肪,筋腱,及其他淋巴、脓包、血肉;
S3:预处理;将S2休整后的猪一号肉、五花肉和牛后腿肉整齐摆放在解冻架车上,要求每块彼此分开,推进腌制间,预冷10-14h,测试pH值的稳定性;
S4:腌制:向S3预处理后的原料肉加入辅料,并做按摩腌制,腌制时间7-10天;
S5:罐装:将S4腌制后的原料肉真空灌装,防止内部有空气;肠衣口径:90mm或120mm;
S6:发酵1:将S5罐装好的产品置于挂杆上加入发酵剂菌种溶液进行发酵,产品的挂杆不能太严密,置于挂杆上的两产品的间距为2-5cm,保证风速的正常流通,发酵温度14℃-28℃,发酵时间6-8天时间;
S7:发酵2:将S6的发酵产物保持温度14℃-16℃,继续发酵时间6-8周;
S8:清洗,将经S7发酵的产品转入清洗间,用清水冲洗表面肠衣、晾干、预包装;
S9:晾挂失重:将S8预包装的产品4℃-25℃晾挂;保证晾挂以后产品失重为产品总重量的35%以上;
S10:真空包装:将晾挂后的产品用真空包装袋包装,每袋装一个,同时抽样检测相关指标,保证产品合格;
S11:贴签、装箱;在外包装箱上标识生产日期、包装日期;
S12:冷藏储运: 运输条件:低温运输;产品保存条件:4-18℃。
2.根据权利要求1所述的生产工艺,其特征在于,S4所述辅料的总重量为原料肉的8-15%,包括食盐30-50份、葡萄糖3-5份、大豆蛋白6-8份、卡拉胶3-5份、香辛料6-8份、磷酸盐2-3份、异坏血酸钠1-2份、亚硝酸钠0.01-0.05份和中药材提取物60-80份。
3.根据权利要求2所述的生产工艺,其特征在于,所述香辛料为八角10-20份、香叶10-20份、丁香10-20份、花椒5-10份和孜然5-10份。
4.根据权利要求1所述的生产工艺,其特征在于,所述中药材的组成为,花生芽100-150份、菠萝10-20份、山楂10-20份、当归10-20份、川穹10-20份、白术10-20份和蜂蜜5-10份。
5.根据权利要求1所述的生产工艺,其特征在于,所述中药材提取物的提取方法为,将花生芽、菠萝、山楂、当归、川穹、白术打碎成细粉,加入溶剂榨汁,浓缩成浓度为2-2.5g/ml的浆液即为中药提取物。
6.根据权利要求5所述的生产工艺,其特征在于,所述细粉与加入溶剂的料液比为1g/100ml;所述溶剂为经蒸馏水稀释50倍的高粱酒,所述高粱酒的度数为46-50度。
7.根据权利要求1所述的生产工艺,其特征在于,所述发酵剂为木糖葡萄球菌、肉葡萄球菌、戊糖片球菌和乳酸片球菌一种或一种以上的任意混合;其加入量为100g肉粒,发酵剂的加入量为0.01g。
8.根据权利要求7所述的生产工艺,其特征在于,所述发酵剂菌种溶液的制备:将菌种用纯净水常温下溶解,储存30min后使用。
9.根据权利要求1所述的生产工艺,其特征在于,所述肠衣的制造工艺为:肠衣原料排除肠内容物、清水清洗、浸洗、充气、腌肠、扎把和储存工序,在腌肠工序中在肠衣盐里添加肠衣质量的2%的中药抑菌剂后再进行盐渍、扎把和存储,结果表明肠衣菌落总数明显降低。
10.根据权利要求1所述的生产工艺,其特征在于,所述中药抑菌剂为,中药原料黄芪30-50份,生姜30-50份,艾叶30-50份,藿香30-50份和薄荷30-50份,以CO2作为提取剂,以乙醇作为夹带剂经过超临界提取获得。
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