CN108850879A - 一种腌肉的腌制方法 - Google Patents
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Abstract
本发明公开了一种腌肉的腌制方法,包括以下步骤:步骤(1)原料预备:(1.1)肉的处理;(1.2)辅料的准备;步骤(2)腌渍:(2.1)涂抹、揉搓;(2.2)涂抹腌料;(2.3)静置、电极诱导;步骤(3)干燥;步骤(4)下架贮藏、获得腌肉成品。本发明制得的腌肉香味独特,肉质细嫩,并且肉质中亚硝酸盐残留少,苯并芘含量低,对人体健康损害小,满足实际食用要求。
Description
技术领域
本发明涉及一种腌肉的腌制方法,属于食品加工方法技术领域。
背景技术
腌肉是用食盐腌制,又叫渍肉、盐肉、咸肉。腌肉是大众化的食品,因其独特的香味而广为人们喜爱,成为餐桌上款待宾朋、拜访时馈赠亲友的必备品。传统的腌肉制作工艺大同小异,一般是先将肉条用香料腌渍,然后再用柴料烘烤,工艺指标不同、腌料配方不同,制作而得的腌肉味道及口感也各不相同。居家自制的腌肉具有腌制品的共同特点,就是咸、硬、干,口感涩。作为商品批量生产的腌肉,为了获得较好的口感,制备过程中一般会添加亚硝酸盐,起到发色、抑菌作用,同时提升产品口感,力求使肉质弹性好及无异味。亚硝酸盐在酸性环境 (如胃中) 能够与叔胺、酞胺等形成具有强烈致癌作用的硝胺物质,其危害己人所共知。同时,用于烘烤腌肉的烟雾中含有大量苯并芘,同样具有强烈致癌作用。因此,需要克服现有及传统技术的缺陷,对腌肉的腌制操作提供一种新的技术方案,使得腌肉的腌制过程中无需添加亚硝酸盐,制得的腌肉香味纯正,肉质细嫩,肉的黏度高弹性好,苯并芘残留量低,肉品的抗菌性及脂质抗氧化性高,食用后不会对人体健康产生危害。
发明内容
本发明正是针对现有技术存在的不足,提供供一种腌肉的腌制方法,采用该方法制得的腌肉香味独特,肉质细嫩,并且肉质中亚硝酸盐残留少,苯并芘含量低,对人体健康损害小,满足实际食用要求。
为解决上述问题,本发明所采取的技术方案如下:
一种腌肉的腌制方法,包括以下步骤:
步骤(1)原料预备:
(1.1)肉的处理:选取新鲜的五花肉摊开凉透,然后分割成长20-30cm、宽8-10cm、重0.7-1kg的带皮肉条,并且在带皮肉条上切刀;
(1.2)辅料的准备:将花椒和食盐一起放入锅中,用中小火慢慢炒出花椒的香昧,食盐的颜色略微发黄即可;
步骤(2)腌渍:
(2.1)涂抹、揉搓:然后每50kg肉条上先均匀涂抹50-55℃的酒0.5-1kg,再将炒好的热盐均匀的撒到带皮肉条上及切刀深处,用手用力的给带皮肉条来回揉搓5-10分钟,把盐味和香味搓进带皮肉条中,然后用重平板压在带皮肉条上,压6-8小时,中间给带皮肉条翻身,带皮肉条会渗出水来,把水倒掉;
(2.2)涂抹腌料:取步骤(2.1)处理后的带皮肉条,均匀涂抹4-5kg腌料,所述腌料按重量份由肉蔻0.2-0.4份、草果0.1-0.3份、香草0.3-0.5份、红蔻0.4-0.6份、山奈0.1-0.3份、桂皮0.1-0.3份、丁香0.3-0.5份、良姜0.4-0.6份、白蔻0.2-0.4份、香果0.2-0.3份、香叶0.35-0.45份、八角0.25-0.45份、小茴香0.45-0.65份、毕拨0.3份、花椒0.5-1份、白芷0.25-0.45份、草豆蔻0.15-0.25份、甘草0.3份、陈皮0.5-0.6份、香菜籽0.4-0.6份及白胡椒0.25-0.35份组成;
(2.3)静置、电极诱导:将涂抹后的带皮肉条置于金属容器内于15-17℃环境中静置腌渍10-12天后,且每隔一天将金属容器置于置入等离子体装置的下电极介质上,电压32kV,电流3.6mA、间隙3mm的操作条件下照射3-5分钟,最后用清水将肉条表面漂洗至无残留物;
步骤(3)干燥:取出带皮肉条,在温度为80-100°C的条件下烘烤3-5小时,再在温度为20-25°C,相对湿度为75-85%的条件下挂晾6-8天;
步骤(4)下架贮藏、获得腌肉成品。
作为上述技术方案的改进,步骤(3)所述烘烤方法为:将带皮肉条逐个挂在火堂上方的吊架上,以火堂中心点向四周扩展,带皮肉条离火堂高1.2米~1.6米,利用冬季农家在火堂上烧煮、取暖燃烧柴薪产生的热气进行烘烤;烘烤时,肉条下沿横向设置网状冷凝管,冷凝管内通入冷凝水,产生的热气由冷凝管下方穿过网状冷凝管后与肉条接触;熏烘的次数以自然炊食取暖次数为宜,烘烤期为10-12天,燃料以炭薪林、用材林为主。
作为上述技术方案的改进,步骤(4)所述下架贮藏的方法为:将烘烤好的肉条用竹壳包好藏在谷堆或谷壳中或将烘烤好的肉条用竹壳包好藏入锯木屑中或将烘烤好的肉条真空包好放在冰箱冷藏。
本发明与现有技术相比较,本发明的实施效果如下:
1、用盐比例适当,对人体健康;肉条能够快速入味且入味效果好,腌料配置独特,保证肉品咸淡适中且避免肉品在腌制温度下发生脂肪氧化,保证肉品的新鲜风味;2、腌渍过程,采用电极诱导来改善肉质分子及腌料分子间的选择透过性,进而使得烘烤中的特殊香气分子能够被肉品充分吸收,且避免细胞组织过度脱水造成肉质僵硬;3、在烘烤过程中采用网状冷凝管冷凝烟雾中的苯并芘蒸气,降低烟雾中的苯并芘含量,使肉品中苯并芘的残留率大大降低,保障食用者的身体健康;4、贮存得当,使得肉质品口味咸香,油而不腻,嚼在口里满嘴生津,齿颊留香,且皮更松软,弹性好,黏度高,食用者口感更舒适。
具体实施方式
下面将结合具体的实施例来说明本发明的内容。
实施例1
本发明所述的腌肉的腌制方法,包括以下步骤:步骤(1)原料预备:
(1.1)肉的处理:选取新鲜的五花肉摊开凉透,然后分割成长20cm、宽8cm、重0.7kg的带皮肉条,并且在带皮肉条上切刀;
(1.2)辅料的准备:将花椒和食盐一起放入锅中,用中小火慢慢炒出花椒的香昧,食盐的颜色略微发黄即可;
步骤(2)腌渍:(2.1)涂抹、揉搓:然后每50kg肉条上先均匀涂抹50℃的酒0.5kg,再将炒好的热盐均匀的撒到带皮肉条上及切刀深处,用手用力的给带皮肉条来回揉搓5分钟,把盐味和香味搓进带皮肉条中,然后用重平板压在带皮肉条上,压6小时,中间给带皮肉条翻身,带皮肉条会渗出水来,把水倒掉;
(2.2)涂抹腌料:取步骤(2.1)处理后的带皮肉条,均匀涂抹4kg腌料,所述腌料按重量份由肉蔻0.2份、草果0.1份、香草0.3份、红蔻0.4份、山奈0.1份、桂皮0.1份、丁香0.3份、良姜0.4份、白蔻0.2份、香果0.2份、香叶0.35份、八角0.25份、小茴香0.45份、毕拨0.3份、花椒0.5份、白芷0.25份、草豆蔻0.15份、甘草0.3份、陈皮0.5份、香菜籽0.4份及白胡椒0.25份组成;
(2.3)静置、电极诱导:将涂抹后的带皮肉条置于金属容器内于15℃环境中静置腌渍10天后,且每隔一天将金属容器置于置入等离子体装置的下电极介质上,电压32kV,电流3.6mA、间隙3mm的操作条件下照射3分钟,最后用清水将肉条表面漂洗至无残留物;
步骤(3)干燥:取出带皮肉条,在温度为80-100°C的条件下烘烤3小时,再在温度为20°C,相对湿度为75%的条件下挂晾6天;
步骤(4)下架贮藏、获得腌肉成品。
具体地,步骤(3)所述烘烤方法为:将带皮肉条逐个挂在火堂上方的吊架上,以火堂中心点向四周扩展,带皮肉条离火堂高1.2米,利用冬季农家在火堂上烧煮、取暖燃烧柴薪产生的热气进行烘烤;烘烤时,肉条下沿横向设置网状冷凝管,冷凝管内通入冷凝水,产生的热气由冷凝管下方穿过网状冷凝管后与肉条接触;熏烘的次数以自然炊食取暖次数为宜,烘烤期为10天,燃料以炭薪林、用材林为主。其中,步骤(4)所述下架贮藏的方法为:将烘烤好的肉条用竹壳包好藏在谷堆或谷壳中或将烘烤好的肉条用竹壳包好藏入锯木屑中或将烘烤好的肉条真空包好放在冰箱冷藏。
本实施例方法制得的腌肉制品,其香味纯正,肉质细嫩,肉的黏度高弹性好,于15℃自然条件下保藏6个月,测定相关过氧化值、酸价、苯并芘残留量剪切力大小、营养成分及热量;其中,过氧化值测定时,样品处理按照GB/T5009.44处理,按照GB/T5009.37规定的方法进行测定得到过氧化值 (以脂肪计) 数值为0.45g/100g ;酸价按GB/T5009.44规定方法测定为为43mg KOH/g(以脂肪计);苯并芘残留量按 GB/T5009.27 规定的方法测定为 2.8μg/kg;剪切力测定为将肉样连同包装袋一起放入80±1℃水浴中并加热至沸腾后煮制1h,然后置于室温下流水中冷却至室温,去除包装后再用标准取样器切成1cm×1cm×4cm的条块,再置于剪切仪上测定剪切力,为 2.5kg;营养成分,锰含量:0.085/100g,维生素E:0.12/100g;热量:395.00大卡(1630千焦)/100g。
实施例2
本发明所述的腌肉的腌制方法,包括以下步骤:步骤(1)原料预备:
(1.1)肉的处理:选取新鲜的五花肉摊开凉透,然后分割成长25cm、宽9cm、重0.85kg的带皮肉条,并且在带皮肉条上切刀;
(1.2)辅料的准备:将花椒和食盐一起放入锅中,用中小火慢慢炒出花椒的香昧,食盐的颜色略微发黄即可;
步骤(2)腌渍:(2.1)涂抹、揉搓:然后每50kg肉条上先均匀涂抹52.5℃的酒0.75kg,再将炒好的热盐均匀的撒到带皮肉条上及切刀深处,用手用力的给带皮肉条来回揉搓7.5分钟,把盐味和香味搓进带皮肉条中,然后用重平板压在带皮肉条上,压7小时,中间给带皮肉条翻身,带皮肉条会渗出水来,把水倒掉;
(2.2)涂抹腌料:取步骤(2.1)处理后的带皮肉条,均匀涂抹4-5kg腌料,所述腌料按重量份由肉蔻0.3份、草果0.2份、香草0.4份、红蔻0.5份、山奈0.2份、桂皮0.2份、丁香0.4份、良姜0.5份、白蔻0.3份、香果0.25份、香叶0.4份、八角0.35份、小茴香0.55份、毕拨0.3份、花椒0.75份、白芷0.35份、草豆蔻0.2份、甘草0.3份、陈皮0.55份、香菜籽0.5份及白胡椒0.3份组成;
(2.3)静置、电极诱导:将涂抹后的带皮肉条置于金属容器内于16℃环境中静置腌渍11天后,且每隔一天将金属容器置于置入等离子体装置的下电极介质上,电压32kV,电流3.6mA、间隙3mm的操作条件下照射4分钟,最后用清水将肉条表面漂洗至无残留物;
步骤(3)干燥:取出带皮肉条,在温度为90°C的条件下烘烤4小时,再在温度为22.5°C,相对湿度为80%的条件下挂晾7天;
步骤(4)下架贮藏、获得腌肉成品。
具体地,步骤(3)所述烘烤方法为:将带皮肉条逐个挂在火堂上方的吊架上,以火堂中心点向四周扩展,带皮肉条离火堂高1.4米,利用冬季农家在火堂上烧煮、取暖燃烧柴薪产生的热气进行烘烤;烘烤时,肉条下沿横向设置网状冷凝管,冷凝管内通入冷凝水,产生的热气由冷凝管下方穿过网状冷凝管后与肉条接触;熏烘的次数以自然炊食取暖次数为宜,烘烤期为11天,燃料以炭薪林、用材林为主。其中,步骤(4)所述下架贮藏的方法为:将烘烤好的肉条用竹壳包好藏在谷堆或谷壳中或将烘烤好的肉条用竹壳包好藏入锯木屑中或将烘烤好的肉条真空包好放在冰箱冷藏。
本实施例方法制得的腌肉制品,其香味纯正,肉质细嫩,肉的黏度高弹性好,于15℃自然条件下保藏6个月,测定相关过氧化值、酸价、苯并芘残留量剪切力大小、营养成分及热量;其中,过氧化值测定时,样品处理按照GB/T5009.44处理,按照GB/T5009.37规定的方法进行测定得到过氧化值 (以脂肪计) 数值为0.45g/100g ;酸价按GB/T5009.44规定方法测定为为42.5mg KOH/g(以脂肪计);苯并芘残留量按 GB/T5009.27 规定的方法测定为2.76μg/kg;剪切力测定为将肉样连同包装袋一起放入80±1℃水浴中并加热至沸腾后煮制1h,然后置于室温下流水中冷却至室温,去除包装后再用标准取样器切成1cm×1cm×4cm的条块,再置于剪切仪上测定剪切力,为 2.5kg;营养成分,锰含量:0.088/100g,维生素E:0.15/100g;热量:396.00大卡(1630千焦)/100g。
实施例3
本发明所述的腌肉的腌制方法,包括以下步骤:步骤(1)原料预备:
(1.1)肉的处理:选取新鲜的五花肉摊开凉透,然后分割成长30cm、宽10cm、重1kg的带皮肉条,并且在带皮肉条上切刀;
(1.2)辅料的准备:将花椒和食盐一起放入锅中,用中小火慢慢炒出花椒的香昧,食盐的颜色略微发黄即可;
步骤(2)腌渍:(2.1)涂抹、揉搓:然后每50kg肉条上先均匀涂抹55℃的酒1kg,再将炒好的热盐均匀的撒到带皮肉条上及切刀深处,用手用力的给带皮肉条来回揉搓10分钟,把盐味和香味搓进带皮肉条中,然后用重平板压在带皮肉条上,压8小时,中间给带皮肉条翻身,带皮肉条会渗出水来,把水倒掉;
(2.2)涂抹腌料:取步骤(2.1)处理后的带皮肉条,均匀涂抹5kg腌料,所述腌料按重量份由肉蔻0.4份、草果0.3份、香草0.5份、红蔻0.6份、山奈0.3份、桂皮0.3份、丁香0.5份、良姜0.6份、白蔻0.4份、香果0.3份、香叶0.45份、八角0.45份、小茴香0.65份、毕拨0.3份、花椒1份、白芷0.45份、草豆蔻0.25份、甘草0.3份、陈皮.6份、香菜籽0.6份及白胡椒0.35份组成;
(2.3)静置、电极诱导:将涂抹后的带皮肉条置于金属容器内于17℃环境中静置腌渍12天后,且每隔一天将金属容器置于置入等离子体装置的下电极介质上,电压32kV,电流3.6mA、间隙3mm的操作条件下照射5分钟,最后用清水将肉条表面漂洗至无残留物;
步骤(3)干燥:取出带皮肉条,在温度为100°C的条件下烘烤5小时,再在温度为25°C,相对湿度为85%的条件下挂晾8天;
步骤(4)下架贮藏、获得腌肉成品。
具体地,步骤(3)所述烘烤方法为:将带皮肉条逐个挂在火堂上方的吊架上,以火堂中心点向四周扩展,带皮肉条离火堂高1.6米,利用冬季农家在火堂上烧煮、取暖燃烧柴薪产生的热气进行烘烤;烘烤时,肉条下沿横向设置网状冷凝管,冷凝管内通入冷凝水,产生的热气由冷凝管下方穿过网状冷凝管后与肉条接触;熏烘的次数以自然炊食取暖次数为宜,烘烤期为12天,燃料以炭薪林、用材林为主。其中,步骤(4)所述下架贮藏的方法为:将烘烤好的肉条用竹壳包好藏在谷堆或谷壳中或将烘烤好的肉条用竹壳包好藏入锯木屑中或将烘烤好的肉条真空包好放在冰箱冷藏。
本实施例方法制得的腌肉制品,其香味纯正,肉质细嫩,肉的黏度高弹性好,于15℃自然条件下保藏6个月,测定相关过氧化值、酸价、苯并芘残留量剪切力大小、营养成分及热量;其中,过氧化值测定时,样品处理按照GB/T5009.44处理,按照GB/T5009.37规定的方法进行测定得到过氧化值 (以脂肪计) 数值为0.45g/100g ;酸价按GB/T5009.44规定方法测定为为42.8mg KOH/g(以脂肪计);苯并芘残留量按 GB/T5009.27 规定的方法测定为2.82μg/kg;剪切力测定为将肉样连同包装袋一起放入80±1℃水浴中并加热至沸腾后煮制1h,然后置于室温下流水中冷却至室温,去除包装后再用标准取样器切成1cm×1cm×4cm的条块,再置于剪切仪上测定剪切力,为 2.5kg;营养成分,锰含量:0.086/100g,维生素E:0.12/100g;热量:394.80大卡(1630千焦)/100g。
以上内容是结合具体的实施例对本发明所作的详细说明,不能认定本发明具体实施仅限于这些说明。对于本发明所属技术领域的技术人员来说,在不脱离本发明构思的前提下,还可以做出若干简单推演或替换,都应当视为属于本发明保护的范围。
Claims (3)
1.一种腌肉的腌制方法,其特征在于:包括以下步骤:
步骤(1)原料预备:
(1.1)肉的处理:选取新鲜的五花肉摊开凉透,然后分割成长20-30cm、宽8-10cm、重0.7-1kg的带皮肉条,并且在带皮肉条上切刀;
(1.2)辅料的准备:将花椒和食盐一起放入锅中,用中小火慢慢炒出花椒的香昧,食盐的颜色略微发黄即可;
步骤(2)腌渍:
(2.1)涂抹、揉搓:然后每50kg肉条上先均匀涂抹50-55℃的酒0.5-1kg,再将炒好的热盐均匀的撒到带皮肉条上及切刀深处,用手用力的给带皮肉条来回揉搓5-10分钟,把盐味和香味搓进带皮肉条中,然后用重平板压在带皮肉条上,压6-8小时,中间给带皮肉条翻身,带皮肉条会渗出水来,把水倒掉;
(2.2)涂抹腌料:取步骤(2.1)处理后的带皮肉条,均匀涂抹4-5kg腌料,所述腌料按重量份由肉蔻0.2-0.4份、草果0.1-0.3份、香草0.3-0.5份、红蔻0.4-0.6份、山奈0.1-0.3份、桂皮0.1-0.3份、丁香0.3-0.5份、良姜0.4-0.6份、白蔻0.2-0.4份、香果0.2-0.3份、香叶0.35-0.45份、八角0.25-0.45份、小茴香0.45-0.65份、毕拨0.3份、花椒0.5-1份、白芷0.25-0.45份、草豆蔻0.15-0.25份、甘草0.3份、陈皮0.5-0.6份、香菜籽0.4-0.6份及白胡椒0.25-0.35份组成;
(2.3)静置、电极诱导:将涂抹后的带皮肉条置于金属容器内于15-17℃环境中静置腌渍10-12天后,且每隔一天将金属容器置于置入等离子体装置的下电极介质上,电压32kV,电流3.6mA、间隙3mm的操作条件下照射3-5分钟,最后用清水将肉条表面漂洗至无残留物;
步骤(3)干燥:取出带皮肉条,在温度为80-100°C的条件下烘烤3-5小时,再在温度为20-25°C,相对湿度为75-85%的条件下挂晾6-8天;
步骤(4)下架贮藏、获得腌肉成品。
2.根据权利要求1所述一种腌肉的腌制方法,其特征在于:步骤(3)所述烘烤方法为:将带皮肉条逐个挂在火堂上方的吊架上,以火堂中心点向四周扩展,带皮肉条离火堂高1.2米~1.6米,利用冬季农家在火堂上烧煮、取暖燃烧柴薪产生的热气进行烘烤;烘烤时,肉条下沿横向设置网状冷凝管,冷凝管内通入冷凝水,产生的热气由冷凝管下方穿过网状冷凝管后与肉条接触;熏烘的次数以自然炊食取暖次数为宜,烘烤期为10-12天,燃料以炭薪林、用材林为主。
3.根据权利要求1所述一种腌肉的腌制方法,其特征在于:步骤(4)所述下架贮藏的方法为:将烘烤好的肉条用竹壳包好藏在谷堆或谷壳中或将烘烤好的肉条用竹壳包好藏入锯木屑中或将烘烤好的肉条真空包好放在冰箱冷藏。
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CN1507815A (zh) * | 2002-12-16 | 2004-06-30 | 王常智 | 等离子体食物 |
CN101816434A (zh) * | 2010-04-30 | 2010-09-01 | 巫溪县红池腊鲜食品有限公司 | 腊肉腌制方法 |
WO2016140447A1 (en) * | 2015-03-03 | 2016-09-09 | Plasmapp Co., Ltd. | Plasma treatment method for processed meat product and plasma treatment apparatus for processed meat product |
CN107410565A (zh) * | 2017-05-18 | 2017-12-01 | 聂超 | 一种苦荞绿茶及其加工工艺 |
CN107788403A (zh) * | 2017-12-12 | 2018-03-13 | 融水苗族自治县安陲乡人民政府 | 一种腊肉的腌制方法 |
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CN111387433A (zh) * | 2020-03-18 | 2020-07-10 | 成都大学 | 一种浅发酵猪肉制品及其加工方法 |
CN113142510A (zh) * | 2021-03-15 | 2021-07-23 | 中国农业科学院农产品加工研究所 | 降低烤肉中亚硝酸盐含量并协同提升烤肉品质的方法 |
CN114886093A (zh) * | 2022-06-06 | 2022-08-12 | 西昌市正中食品有限公司 | 一种腌制肉馅料的制作工艺 |
CN114886093B (zh) * | 2022-06-06 | 2023-12-05 | 西昌市正中食品有限公司 | 一种腌制肉馅料的制作工艺 |
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