CN109303235A - 一种脆爽的烤熏腊制品加工方法 - Google Patents
一种脆爽的烤熏腊制品加工方法 Download PDFInfo
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- CN109303235A CN109303235A CN201710655045.6A CN201710655045A CN109303235A CN 109303235 A CN109303235 A CN 109303235A CN 201710655045 A CN201710655045 A CN 201710655045A CN 109303235 A CN109303235 A CN 109303235A
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
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- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种脆爽的烤熏腊制品加工方法,经过下述步骤1、加冰糖;2、酒洗;3、挂晾;4、烤熏;加工出来的腊制品吃来脆爽。
Description
技术领域
本发明涉及肉类加工,具体是一种脆爽的烤熏腊制品加工方法。
背景技术
烟熏腊制品是我国人民喜欢食用的一种食品,烟熏腊制品加工工艺不同口味不同。
发明内容
本发明的目的是要提供一种脆爽的烤熏腊制品加工方法,腌料加冰糖;掌握好挂晾时间;控制好熏房或烤箱温度;来实现脆爽的烤熏腊制品加工。
具体实施方式
1、腌料加冰糖;重量比为肉条∶食盐∶冰糖=100∶2-3∶1-1.5;
2、将腌料均匀涂到肉条上,腌制12小时,中途翻一次缸;
3、酒洗;重量比为肉条∶高度白酒=100∶2-3,腌制12小时的肉条后用高度白酒洗,装缸再腌制24小时,并密封,中途翻一次缸;
4、二次挂晾,烤熏前挂晾7天,烤熏后挂晾7天;
5、二次烤熏,先进熏房或烤箱烤熏12小时(温度控制在60-70℃)→挂晾7天→二次进熏房或烤箱烤熏6小时(温度控制在50-60℃)→卸架→罐袋→冻藏;
下面结合具体实施方式对本发明作进一步的阐述:
将肉胚→烧毛→洗净→切肉条→腌制12小时→酒洗→腌制24小时→挂晾7天→熏房或烤箱烤熏12小时(温度控制在60-70℃)→挂晾7天→二次熏房或烤箱烤熏6小时→成品→卸架→罐袋→冻藏。
与现有技术不同点:1、腌料加冰糖;2、酒洗;3、二次挂晾;4、二次烤熏;
有益效果:
加工出来的腊制品吃来脆爽。
Claims (1)
1.一种脆爽的烤熏腊制品加工方法,1、腌料加冰糖;2、酒洗;3、二次挂晾;4、二次烤熏。
Priority Applications (1)
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CN201710655045.6A CN109303235A (zh) | 2017-07-27 | 2017-07-27 | 一种脆爽的烤熏腊制品加工方法 |
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CN201710655045.6A CN109303235A (zh) | 2017-07-27 | 2017-07-27 | 一种脆爽的烤熏腊制品加工方法 |
Publications (1)
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CN109303235A true CN109303235A (zh) | 2019-02-05 |
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CN201710655045.6A Pending CN109303235A (zh) | 2017-07-27 | 2017-07-27 | 一种脆爽的烤熏腊制品加工方法 |
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CN (1) | CN109303235A (zh) |
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2017
- 2017-07-27 CN CN201710655045.6A patent/CN109303235A/zh active Pending
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Application publication date: 20190205 |