CN108497342A - 一种富硒火腿的制作方法 - Google Patents
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 42
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000015277 pork Nutrition 0.000 claims abstract description 6
- 230000003466 anti-cipated effect Effects 0.000 claims abstract description 4
- 210000000813 small intestine Anatomy 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 9
- 206010033546 Pallor Diseases 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 241000205585 Aquilegia canadensis Species 0.000 claims description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 3
- 235000005300 cardamomo Nutrition 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims 9
- 241001122767 Theaceae Species 0.000 abstract description 20
- 230000001093 anti-cancer Effects 0.000 abstract description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract description 2
- 238000005360 mashing Methods 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000792859 Enema Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000007920 enema Substances 0.000 description 1
- 229940095399 enema Drugs 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
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- Mycology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种富硒火腿的制作方法,其主要是通过处理后的猪肉与处理后的富硒茶叶粉混合,再装入预先处理好的小肠中,冷藏堆放,采用柠檬酸水溶液清洗干净,再晾挂风干;本发明的富硒火腿制作方法简便,制成的火腿色泽鲜亮红润、口感浓郁熏香,通过低温冷藏,有效防止猪肉变质,通过对富硒茶叶的打浆、研磨,有效析出茶叶内硒元素,增强火腿口感的同时具有较强抗氧化和抗癌的作用,长期服用具有保健和延年益寿的功效。
Description
技术领域
本发明涉及一种富硒火腿的制作方法,属于食品加工技术领域。
背景技术
中国火腿始源于南北朝以前,北魏《齐民要术》记载有“灌肠法”,其法流传至今。中国灌肠火腿不加淀粉,可贮存很久,熟制后食用,风味鲜美,醇厚浓郁,回味绵长,越嚼越香,远胜于其他国家的灌肠制品,是中华传统特色食品之一,享誉海内外;火腿的口味主要分为川味火腿和广味火腿,主要的不同处就在于广味是甜的,川味是辣的,在以前火腿是每年过年前制作,是年夜饭的佳肴,过年吃自制的火腿已成为了南方很多地区的习俗,一直保留到了今天;然而,现在,随着生活水平的提高,人们可以在任何时候吃到火腿,并且对火腿的口味要求越来越高。
发明内容
为了更好的提供一种营养价值高,口感鲜美的火腿,本发明的目的在于提供一种富硒火腿的制作方法。
为了实现上述目的,本发明采用如下技术方案:
富硒火腿的制作方法,具体包括以下内容:
(1)采集新鲜富硒茶叶,洗净烘干后,将富硒茶叶放入45-55℃的热水中烫漂 10-15min,烫漂后将富硒茶叶浸入冷水冷却,冷却后的富硒茶叶用组织匀浆机打浆,过滤分离后用胶体磨均质10-15min,最后喷雾干燥得到富硒茶叶粉;
(2)清洗液配制:称取金银花2-4份、砂仁3-5份、豆蔻2-4份进行切碎后,用无纺布包裹后,放入锅中再取白酒2-3份、食醋3-5份和适量的纯净水混合放入锅中,煎煮30-40min后,去渣留液,即可得到;
(3)称取新鲜猪肉,洗净后切片放入锅中,然后将上述步骤(2)清洗液倒入其中,加热至30-35℃清洗处理20-30min,取出冷却,再放入绞肉机中绞碎成肉泥,再向其中加入步骤(1)富硒茶叶粉,充分混匀,所述的富硒茶叶粉与肉泥的混合比例为1:10-15;
(4)将步骤(3)混合肉料装入预先处理好的小肠中,再放在冷藏室中放置20-30天,温度控制在0-5℃,每3-4天翻压一次;
(5)堆放结束后,对火腿的表面采用5%-10%柠檬酸水溶液清洗干净,再晾挂风干,在通风避光的条件下晾挂1-2个月即可。
所述的富硒茶叶放入50℃的热水中烫漂 15min。
所述的富硒茶叶粉与肉泥的混合比例为1:12。
所述的冷藏室温度控制在2℃。
本发明的有益效果:
与现有技术相比,本发明的富硒火腿制作方法简便,制成的火腿色泽鲜亮红润、口感浓郁熏香,通过低温冷藏,有效防止猪肉变质,通过对富硒茶叶的打浆、研磨,有效析出茶叶内硒元素,增强火腿口感的同时具有较强抗氧化和抗癌的作用,长期服用具有保健和延年益寿的功效。
具体实施方式
实施例1:富硒火腿的制作方法,具体包括以下内容:
(1)采集新鲜富硒茶叶,洗净烘干后,将富硒茶叶放入50℃的热水中烫漂 15min,烫漂后将富硒茶叶浸入冷水冷却,冷却后的富硒茶叶用组织匀浆机打浆,过滤分离后用胶体磨均质12min,最后喷雾干燥得到富硒茶叶粉;
(2)清洗液配制:称取金银花3份、砂仁4份、豆蔻3份进行切碎后,用无纺布包裹后,放入锅中再取白酒2份、食醋4份和适量的纯净水混合放入锅中,煎煮35min后,去渣留液,即可得到;
(3)称取新鲜猪肉,洗净后切片放入锅中,然后将上述步骤(2)清洗液倒入其中,加热至32℃清洗处理25min,取出冷却,再放入绞肉机中绞碎成肉泥,再向其中加入步骤(1)富硒茶叶粉,充分混匀,所述的富硒茶叶粉与肉泥的混合比例为1:12;
(4)将步骤(3)混合肉料装入预先处理好的小肠中,再放在冷藏室中放置25天,温度控制在2℃,每3天翻压一次;
(5)堆放结束后,对火腿的表面采用5%柠檬酸水溶液清洗干净,再晾挂风干,在通风避光的条件下晾挂1个月即可。
Claims (4)
1.一种富硒火腿的制作方法,其特征在于,具体包括以下内容:
(1)采集新鲜富硒茶叶,洗净烘干后,将富硒茶叶放入45-55℃的热水中烫漂 10-15min,烫漂后将富硒茶叶浸入冷水冷却,冷却后的富硒茶叶用组织匀浆机打浆,过滤分离后用胶体磨均质10-15min,最后喷雾干燥得到富硒茶叶粉;
(2)清洗液配制:称取金银花2-4份、砂仁3-5份、豆蔻2-4份进行切碎后,用无纺布包裹后,放入锅中再取白酒2-3份、食醋3-5份和适量的纯净水混合放入锅中,煎煮30-40min后,去渣留液,即可得到;
(3)称取新鲜猪肉,洗净后切片放入锅中,然后将上述步骤(2)清洗液倒入其中,加热至30-35℃清洗处理20-30min,取出冷却,再放入绞肉机中绞碎成肉泥,再向其中加入步骤(1)富硒茶叶粉,充分混匀,所述的富硒茶叶粉与肉泥的混合比例为1:10-15;
(4)将步骤(3)混合肉料装入预先处理好的小肠中,再放在冷藏室中放置20-30天,温度控制在0-5℃,每3-4天翻压一次;
(5)堆放结束后,对火腿的表面采用5%-10%柠檬酸水溶液清洗干净,再晾挂风干,在通风避光的条件下晾挂1-2个月即可。
2.根据权利要求1所述的富硒火腿的制作方法,其特征在于,所述的富硒茶叶放入50℃的热水中烫漂 15min。
3.根据权利要求1所述的富硒火腿的制作方法,其特征在于,所述的富硒茶叶粉与肉泥的混合比例为1:12。
4.根据权利要求1所述的富硒火腿的制作方法,其特征在于,所述的冷藏室温度控制在2℃。
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Cited By (1)
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CN114365826A (zh) * | 2022-02-17 | 2022-04-19 | 安徽工程大学 | 一种富硒益生菌发酵腊肠及其制作工艺 |
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CN114365826A (zh) * | 2022-02-17 | 2022-04-19 | 安徽工程大学 | 一种富硒益生菌发酵腊肠及其制作工艺 |
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