CN109303275A - 一种高温天气快速加工烟熏猪大肠的方法 - Google Patents
一种高温天气快速加工烟熏猪大肠的方法 Download PDFInfo
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- CN109303275A CN109303275A CN201710655043.7A CN201710655043A CN109303275A CN 109303275 A CN109303275 A CN 109303275A CN 201710655043 A CN201710655043 A CN 201710655043A CN 109303275 A CN109303275 A CN 109303275A
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- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 5
- 239000003610 charcoal Substances 0.000 claims description 2
- 230000035800 maturation Effects 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
- 210000002429 large intestine Anatomy 0.000 claims 2
- 210000000813 small intestine Anatomy 0.000 claims 2
- 150000003839 salts Chemical class 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000019504 cigarettes Nutrition 0.000 description 6
- 238000003672 processing method Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000015241 bacon Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
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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
- A23B4/044—Smoking; Smoking devices
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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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- Food Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种高温天气快速加工烟熏猪大肠的方法,其特征是:煮熟或蒸熟猪大肠步骤;高温干腌制步骤;高温不挂晾步骤;烟熏步骤。高温天气加工出来烟熏猪大肠不酸败、不变质、不发臭。
Description
技术领域
本发明涉及肉类加工,具体是一种高温天气快速加工烟熏猪大肠的方法。
背景技术
腊制品的加工方法很多,不同的加工方法形成的腊肉品质各异就有优劣之分。中国专利号201010220281.3公开了烟薰腊制品的速成加工方法,该方法包括如下步骤:包括传统的肉胚清洗、去毛、切条、干腌制、挂架、晾干、罐袋工序,其特征是:混合腌制步骤、冷藏腌制处理步骤和先高温后低温烟薰步骤。本发明的优点是:高温天气能加工烟薰腊制品,方法简单实用;制作出来的腊制品比传统工艺的烟薰腊制品新鲜,加工过程中不会出现酸败、变质现象;采用本方法,一年四季随时随地可以加工腊制品。以上工艺流程在60小时内完成。其缺点是:加工猪大肠效果不理想,易酸败、变质发臭。
发明内容
本发明的目的是要提供一种高温天气快速加工烟熏猪大肠的方法,本发明一是采用煮熟或蒸熟猪大步骤;二是采用高温湿腌制;三是不挂晾步骤;四是采用烟熏腊制品冷冻步骤。本发明不受高温天气影响,所以加工出来的烟熏猪大肠不酸败、不变质、不发臭。
具体实施方式
一种高温天气快速加工烟熏猪大肠的方法,包括采用煮熟或蒸熟猪大步骤、高温干腌制、高温不挂晾、冷冻四个步骤,与现有技术不同的是:
1、煮熟或蒸熟猪大肠步骤:用锅先把水烧开,再猪大肠搅拌熟,或蒸熟;
2、当天气高于10℃以上,趁热猪大肠立即放腌料搅拌使猪大肠入味;自然放置2小时;当天气低于10℃以下,自然放置12小时;
3、高温不挂晾步骤:当天气高于10℃以上,干腌制煮熟或蒸熟猪大肠不挂晾,直接进烤熏房烤熏;当天气低于10℃以下,干腌制煮熟或蒸熟猪大肠挂晾48小时,再进烤熏房烤熏;
4、烟熏步骤:在烟熏房内,引燃木料或木炭,打开炉门,用明火烟熏4-6小时,温度控制在60-70℃进行熟化处理,然后将温度控制在50-55℃,用明火再烟熏2-4小时,进行烘干增香处理;
5、烟熏腊制品成品冷冻贮藏步骤:将烟熏好的腊制品存放到-1至-18℃冷冻库或冰箱、冰柜的冷冻室贮藏。
有益效果:
高温天气加工出来烟熏猪大肠不酸败、不变质、不发臭。
Claims (1)
1.一种高温天气快速加工烟熏猪大肠的方法,包括煮熟或蒸熟猪大肠步骤、高温干腌制步骤、高温不挂晾步骤、烟熏步骤、冷冻贮藏步骤,其特征是:
1、煮熟或蒸熟猪大、小肠步骤:用锅把猪大、小肠煮熟或蒸熟;
2、高温干腌制步骤:当天气高于10℃以上,干腌制煮熟或蒸熟猪大肠自然放置2小时;当天气高于10℃以下,干腌制煮熟或蒸熟猪大肠自然放置12小时;
3、高温挂晾步骤:当天气高于10℃以上,干腌制煮熟或蒸熟猪大肠不挂晾,直接进烤熏房烤熏;当天气高于10℃以下,干腌制煮熟或蒸熟猪大肠挂晾48小时,便进烤熏房烤熏;
4、烟熏步骤:将腌制好猪大肠挂在烟熏房内,引燃木料或木炭,打开炉门,用明火烟熏4-6小时,温度控制在60-70℃进行熟化处理,然后将温度控制在50-55℃,用明火再烟熏2-4小时,进行烘干增香处理。
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