CN108634224A - 一种腊肉的制备方法 - Google Patents
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Abstract
本申请公布了食品加工技术领域中的一种腊肉的制备方法,包括以下步骤:步骤一、原料处理:将新鲜宰杀的猪肉切成肉条;步骤二、准备腌料:所述腌料按重量份数由食用盐、构树乳粉和茶多酚粉末组成;步骤三、腌制:将腌料混合混匀后涂抹在肉条上,放入容器中腌制12~16天;步骤四、清洗晒干:用温水清洗腌制好的肉条,然后放在阳光下晒;步骤五、熏制:将晒干后的肉条悬挂在熏制材料正上方,先明火熏制,再烟熏,所述熏制材料由构树叶、柏树枝桠、杜仲和黄芩组成;步骤六、存放:将熏制后的肉条悬挂在通风的地方自然存放。本方案结合多个步骤制备出来的腊肉品色泽鲜艳,具有传统腊肉特有烟熏香味和腊肉独有的香味,且存放保质期长。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种腊肉的制备方法。
背景技术
烟熏腊肉是中国腌肉的一种,主要流行于贵州、四川、湖南和广东一带,是经食盐、糖、调味香料和防腐剂等腌制后,再经烘烤或烟熏等工艺加工而成的肉类制品。熏好的熏肉,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,肥而不腻,不仅风味独特,而且具有开胃、去寒、消食等功能,深受大众喜爱。
传统的腊肉熏制后,保质期短。而为了延长腊肉的保质期,制作时会添加一定量的防腐剂,使得腊肉制品的防腐剂残留量高,严重危害人体健康。同时,烟熏会生成的木焦油和多环芳烃类化合物等致癌的物质,其中多环芳烃类化合物中的3,4-苯并芘为具有强致癌性的致癌物质,这些物质易沉积或吸附在腌肉制品表面,食用后会危害人体健康。
发明内容
本发明意在提供一种腊肉的制备方法,以解决现有技术中需要用防腐剂来延长腊肉保质期的问题。
为了解决上述问题,本发明提供如下方案:一种腊肉的制备方法,包括以下步骤:步骤一、原料处理:将新鲜宰杀的猪肉切成6~8cm宽的肉条;
步骤二、准备腌料:所述腌料按重量份数由食用盐50~60份、构树乳粉15~20份和茶多酚粉末8~10份组成,所述构树乳粉为构树乳汁烘干制成的粉末;
步骤三、腌制:将腌料混合混匀后涂抹在肉条上,将涂抹好腌料的肉条放入容器中腌制12~16天;
步骤四、清洗晒干:用温水清洗上述腌制好的肉条,然后放在阳光下晒干至肉条含水量为30%~36%;
步骤五、熏制:将晒干后的肉条悬挂在熏制材料正上方,先明火熏制1~1.5h,再烟熏20~22h,所述熏制材料由构树叶、柏树枝桠、杜仲、黄芩按体积比3:2:2:2的比例组成;
步骤六、存放:将熏制后的肉条悬挂在通风的地方自然风干存放。
进一步,所述步骤三中,腌料与肉条的重量比为1:10~12。
进一步,所述步骤三中,容器为陶土缸。
进一步,所述步骤四中,温水的温度为50~55℃。
进一步,所述步骤五中,烟熏时,肉条与熏制材料之间设有过滤网。
进一步,所述过滤网有两层,两层过滤网之间设有吸附剂,所述吸附剂按重量份数由酵母菌20~25份和柚子皮碎屑8~10份组成。吸附剂可以吸附熏制材料燃烧将产生的焦油和多环芳香类化合物,使制得的腊肉中的致癌物质减少。
进一步,所述步骤六中自然存放时,每隔25~30天对肉条用蒸汽熏20~25min。这样既可以对腊肉进行高温蒸汽消毒,又可以补充腊肉的水分,不至于使腊肉太过干燥,影响口感。
本方案的有益效果:1、本方案中腌料由食用盐、构树乳粉和茶多酚粉末组成,其中食用盐提供腊肉所需的咸味,又具有防腐的功能,构树乳粉为构树乳汁烘干制成的粉末,经定性测定表明,其含有氨基酸、多肽、三萜、皂苷、有机酸、多酚、多糖、油脂、生物碱等成分,具有抗真菌、杀虫的功效,茶多酚还具有很好的防腐保鲜作用,对大肠杆菌、毛霉菌、青霉菌、赤霉菌、炭疽病菌等均有抑制作用,所以本方案将上述三种原料作为腌料,既能起到腌制效果,又能起到防腐保质效果,且不会对肉质产生影响。2、在熏制过程中,使用的熏制材料为构树叶、柏树枝桠、杜仲和黄芩,柏树枝桠是一种常用的腊肉熏制材料,采用柏树枝桠熏制可以防虫防腐消毒,且熏制的腊肉具有一种特殊的香味,本方案在柏树枝桠的基础上增加了构树叶、杜仲和黄芩,这三种原料都为中药材,他们和柏树枝桠一起燃烧时,能减少烟雾中的多环芳香类化合物,以减少腊肉上的致癌物质。3、本方案结合多个步骤制备出来的腊肉品色泽鲜艳,黄里透红,吃起来味醇香,肥而不腻,风味独特,口感细腻,咸味适中,具有传统腊肉特有烟熏香味和腊肉的香味,存放保质期长,存放10~12个月不见生霉腐烂情况。
具体实施方式
下面通过具体实施方式进一步详细的说明:
实施例1:一种腊肉的制备方法,包括以下步骤:步骤一、原料处理:将新鲜宰杀的猪肉切成6cm宽的肉条;
步骤二、准备腌料:腌料由食用盐5kg、构树乳粉1.5kg和茶多酚粉末0.8kg组成,构树乳粉为构树乳汁烘干制成的粉末;
步骤三、腌制:将腌料混合混匀后涂抹在肉条上,腌料与肉条的重量比为1:10,将涂抹好腌料的肉条放入陶土缸中腌制12天;
步骤四、清洗晒干:用50℃的温水清洗上述腌制好的肉条,然后放在阳光下晒干至肉条含水量为30%;
步骤五、熏制:将晒干后的肉条悬挂在熏制材料正上方,先明火熏制1h,再烟熏20h,熏制材料由构树叶、柏树枝桠、杜仲、黄芩按体积比3:2:2:2的比例组成,烟熏时,肉条与熏制材料之间设有两层过滤网,两层过滤网之间设有吸附剂,吸附剂由酵母菌0.2kg和柚子皮碎屑0.8kg组成;
步骤六、存放:将熏制后的肉条悬挂在通风的地方自然风干存放,存放后每隔25天对肉条用蒸汽熏20min。
实施例2:一种腊肉的制备方法,包括以下步骤:步骤一、原料处理:将新鲜宰杀的猪肉切成7cm宽的肉条;
步骤二、准备腌料:腌料由食用盐5.5kg、构树乳粉1.75kg和茶多酚粉末0.9kg组成,构树乳粉为构树乳汁烘干制成的粉末;
步骤三、腌制:将腌料混合混匀后涂抹在肉条上,腌料与肉条的重量比为1:11,将涂抹好腌料的肉条放入陶土缸中腌制14天;
步骤四、清洗晒干:用53℃的温水清洗上述腌制好的肉条,然后放在阳光下晒干至肉条含水量为33%;
步骤五、熏制:将晒干后的肉条悬挂在熏制材料正上方,先明火熏制1.25h,再烟熏21h,熏制材料由构树叶、柏树枝桠、杜仲、黄芩按体积比3:2:2:2的比例组成,烟熏时,肉条与熏制材料之间设有两层过滤网,两层过滤网之间设有吸附剂,吸附剂由酵母菌0.23kg和柚子皮碎屑0.9kg组成;
步骤六、存放:将熏制后的肉条悬挂在通风的地方自然风干存放,存放后每隔28天对肉条用蒸汽熏23min。
实施例3:一种腊肉的制备方法,包括以下步骤:步骤一、原料处理:将新鲜宰杀的猪肉切成8cm宽的肉条;
步骤二、准备腌料:腌料由食用盐6kg、构树乳粉2kg和茶多酚粉末1kg组成,构树乳粉为构树乳汁烘干制成的粉末;
步骤三、腌制:将腌料混合混匀后涂抹在肉条上,腌料与肉条的重量比为1:12,将涂抹好腌料的肉条放入陶土缸中腌制16天;
步骤四、清洗晒干:用55℃的温水清洗上述腌制好的肉条,然后放在阳光下晒干至肉条含水量为36%;
步骤五、熏制:将晒干后的肉条悬挂在熏制材料正上方,先明火熏制1.5h,再烟熏22h,熏制材料由构树叶、柏树枝桠、杜仲、黄芩按体积比3:2:2:2的比例组成,烟熏时,肉条与熏制材料之间设有两层过滤网,两层过滤网之间设有吸附剂,吸附剂由酵母菌0.25kg和柚子皮碎屑1kg组成;
步骤六、存放:将熏制后的肉条悬挂在通风的地方自然风干存放,存放后每隔30天对肉条用蒸汽熏25min。
将实施例1~3制作的腊肉和常规方法制作的腊肉(对比例)进行检测,得到以下数据:
腊肉表面生霉或腐烂时间/天 | 1000g腊肉中3,4-苯并芘的含量/μg | |
实施例1 | 316 | 1.5 |
实施例2 | 321 | 2.1 |
实施例3 | 319 | 1.7 |
对比例 | 204 | 6.5 |
由上表可以明显得知,本发明的制备方法加工出来的腊肉的保质期明显高于现有方法制作出来的腊肉的保质期,本发明的腊肉中的致癌物质(如3,4-苯并芘)的含量也远远低于现有方法制作出来的腊肉。
Claims (7)
1.一种腊肉的制备方法,其特征在于:包括以下步骤:
步骤一、原料处理:将新鲜宰杀的猪肉切成6~8cm宽的肉条;
步骤二、准备腌料:所述腌料按重量份数由食用盐50~60份、构树乳粉15~20份和茶多酚粉末8~10份组成,所述构树乳粉为构树乳汁烘干制成的粉末;
步骤三、腌制:将腌料混合混匀后涂抹在肉条上,将涂抹好腌料的肉条放入容器中腌制12~16天;
步骤四、清洗晒干:用温水清洗上述腌制好的肉条,然后放在阳光下晒干至肉条含水量为30%~36%;
步骤五、熏制:将晒干后的肉条悬挂在熏制材料正上方,先明火熏制1~1.5h,再烟熏20~22h,所述熏制材料由构树叶、柏树枝桠、杜仲、黄芩按体积比3:2:2:2的比例组成;
步骤六、存放:将熏制后的肉条悬挂在通风的地方自然风干存放。
2.根据权利要求1所述的一种腊肉的制备方法,其特征在于:所述步骤三中,腌料与肉条的重量比为1:10~12。
3.根据权利要求2所述的一种腊肉的制备方法,其特征在于:所述步骤三中,容器为陶土缸。
4.根据权利要求3所述的一种腊肉的制备方法,其特征在于:所述步骤四中,温水的温度为50~55℃。
5.根据权利要求4所述的一种腊肉的制备方法,其特征在于:所述步骤五中,烟熏时,肉条与熏制材料之间设有过滤网。
6.根据权利要求5所述的一种腊肉的制备方法,其特征在于:所述过滤网有两层,两层过滤网之间设有吸附剂,所述吸附剂按重量份数由酵母菌20~25份和柚子皮碎屑8~10份组成。
7.根据权利要求6所述的一种腊肉的制备方法,其特征在于:所述步骤六中自然存放时,每隔25~30天对肉条用蒸汽熏20~25min。
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CN110574879A (zh) * | 2019-10-22 | 2019-12-17 | 溆浦县龙潭天然食品有限公司 | 一种腊肉薰制方法 |
TWI694775B (zh) * | 2019-01-14 | 2020-06-01 | 統一企業股份有限公司 | 熟成肉品的製備方法及熟成肉品 |
CN111588016A (zh) * | 2020-06-01 | 2020-08-28 | 浙江工业大学 | 一种减少熏肉中苯并芘含量的腌料 |
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TWI694775B (zh) * | 2019-01-14 | 2020-06-01 | 統一企業股份有限公司 | 熟成肉品的製備方法及熟成肉品 |
CN110574879A (zh) * | 2019-10-22 | 2019-12-17 | 溆浦县龙潭天然食品有限公司 | 一种腊肉薰制方法 |
CN111588016A (zh) * | 2020-06-01 | 2020-08-28 | 浙江工业大学 | 一种减少熏肉中苯并芘含量的腌料 |
CN111588016B (zh) * | 2020-06-01 | 2022-06-17 | 浙江工业大学 | 一种腌料在减少熏肉中苯并芘含量的用途 |
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