CN109430739A - 一种低盐发酵酸肉的制作方法 - Google Patents
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Abstract
本发明公开了一种低盐发酵酸肉的制作方法，包括如下步骤：(1)首先把新鲜的猪肉五花肉切成宽2‑5cm，厚0.5cm肉片；(2)将五花肉、蔗糖、食盐、花椒、八角、桂皮、干辣椒粉、生姜片按比例混合均匀后置冰箱中腌制；(3)发酵：按照质量分数70‑75％步骤(2)腌制的五花肉25‑30％炒制玉米粉或糯米粉等谷类的比例将二者均匀混合后，装入坛子或小玻璃瓶并压紧，坛沿以水密封，瓶口塞紧稻草或苞谷壳倒扣于水中，自然发酵20‑30天即可；其中，所述炒制玉米粉由下列原料炒制而成：玉米粉或糯米粉等谷类、食盐、花椒、八角、桂皮。由本发明工艺制备的低盐发酵酸肉发酵速度快，产品酸香适口、营养丰富。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种低盐酸肉制品的制备方法。
背景技术
酸肉是广泛流行于中国贵州、云南及湖南西部等少数民族地区的传统低盐发酵肉制品。酸肉具有酸香适口、肥而不腻、含有大量游离氨基酸和不饱和脂肪酸以及较低的胆固醇，且能保质几年时间。是一款风味独特，安全性高的优良传统自然发酵肉制品，深受广大当地消费者的喜爱。
大量的研究已经表明：传统自然发酵肉制品往往存有大量的乳酸菌、葡萄球菌、酵母菌及霉菌。其中，乳酸菌通过产生的乳酸能降低产品pH值，不仅能赋予产品柔和的酸味，还能有效确保产品的安全性。而葡萄球菌、酵母菌及霉菌则对产品的风味、色泽的提升起着重要的作用。由于产品pH值的降低到达发酵肉制品蛋白质等电点的附件，发酵肉制品将部分发生脱水导致产品水分活度降低，以及由此引发的硬度、弹性、凝聚力等质构参数也将相应发生改变。自然发酵肉制品中自身固有的内源酶以及部分乳酸菌、酵母菌及葡萄球菌具有一定的蛋白酶及脂肪酶活性，能降解产品中的蛋白质和脂肪等大分子物质形成相应的多肽、游离氨基酸等小分子风味物质。此外，由于自然发酵肉制品发酵过程中还存在非生物直接参与的反应(脂肪自动氧化)产物及添加到肉制品中的香辛料及碳水化合物产生的风味物质。所有这些小分子化合物能显著提高产品的适口感，增强产品风味，从而改善产品品质。
发明内容
本发明的目的在于提供一款酸香适口、营养丰富的低盐发酵肉制品的制作方法。
为实现上述目的，本发明所采取的技术方案为：
一种低盐发酵酸肉的制作方法，包括如下步骤：
(1)原料处理：首先把新鲜的猪肉五花肉切成宽2-5cm，厚0.5cm肉片；
(2)腌制处理：按照五花肉10kg、蔗糖200-250g、食盐400-500g、花椒10-15g、八角10-15g、桂皮10-15g、干辣椒粉100-120g、生姜片400-500g的比例添加各种原料，混合均匀后置冰箱中腌制24-36h；
(3)发酵：按照步骤(2)，以质量分数70-75％腌制的五花肉、25-30％炒制玉米粉或糯米粉等谷类，将二者均匀混合后，装入坛子或小玻璃瓶并压紧，坛沿以水密封，瓶口塞紧稻草或玉米叶等材料，倒扣于水中，自然发酵20-30天即可；其中，所述炒制玉米粉或糯米粉等谷类的组成由下列原料炒制而成：玉米粉(糯米粉等谷物类)2.5-4kg、食盐100-120g、花椒2.5-4g、八角2.5-4g、桂皮2.5-4g。
与现有技术相比，本发明的的优点和有益效果为：
本制作工艺的关键点为：
(1)本发明创造性的以炒制玉米粉(或糯米粉等谷类)为辅料与腌制好的五花肉均匀混合，其中炒制玉米粉(或糯米粉等谷类)为本发明发酵过程特有制作的原料，为本发明最关键的工艺控制点之一，制备酸肉过程中使用该配方制备炒制玉米粉(或糯米粉等谷类)为辅料，可提供肉制品发酵所需营养成分，促进肉品发酵，赋予发酵肉品馥郁悦人的酸香，并使终产品口感更为细腻、余味持久，同时，炒制玉米粉(或糯米粉等谷类)可补充产品的营养结构，使其搭配更为均衡，更能满足人群的营养需求；
(2)本发明炒制玉米粉(或糯米粉等谷类)与腌制好的五花肉均匀混合水封发酵时间为20-30天，发酵时间短；
(3)本发明另外一个创新点主要在于本发明在整个工艺过程中采用的食盐含量低，约占总重量的4％左右，相较传统发酵酸肉10-20％的食盐含量，减少了6％-14％的食盐用量；
综上所述，本发明提出了一种制备发酵肉制品的新方法，其中在制备工艺中采用以独有配方制备的炒制玉米粉(或糯米粉等谷类)为辅料混合肉料发酵的方法，其质构、口感、香气、营养等多方面相较于普通发酵肉制品有着一定的提升，并且相较于其他发酵肉制品生产工艺，本发明采用了低盐发酵的方式，减少了食盐的使用量，成功解决了许多发酵肉制品含盐量过高的问题，更有利于人体健康，同时，生产过程中使用多种香辛料，既为产品提供怡人的风味，又可杀菌防腐，解决了低盐发酵肉品保质期不够长的问题，延长了其保质期，保障了其食用安全性。本发明最终成功制备得一种低盐、营养丰富、香气馥郁、口感细腻、回味悠长、保质期较长的发酵肉制品。
附图说明：
图1为本发明工艺流程图。
具体实施方式：
为了使本发明的上述目的、特征和优点更加明显易懂，下面对本发明的具体实施方式做详细的说明。
实施例1
一种低盐发酵酸肉的制作方法，包括如下步骤：
(1)原料处理：首先把新鲜的猪肉五花肉切成宽2-5cm，厚0.5cm肉片；
(2)腌制处理：按照五花肉10kg、蔗糖200g、食盐400g、花椒10g、八角10g、桂皮10g、干辣椒粉100g、生姜片400g的比例添加各种原料，混合均匀后置冰箱中腌制24h；
(3)发酵：按照质量分数75％步骤(2)腌制的五花肉、25％炒制玉米粉的比例将二者均匀混合后，装入坛子或小玻璃瓶并压紧，坛沿以水密封，瓶口塞紧稻草或玉米叶倒扣于水中，自然发酵30天即可；其中，所述炒制玉米粉的组成由下列原料炒制而成：玉米粉2.5kg、食盐105g、花椒2.5g、八角2.5g、桂皮2.5g。
实施例2
一种低盐发酵酸肉的制作方法，包括如下步骤：
(1)原料处理：首先把新鲜的猪肉五花肉切成宽2-5cm，厚0.5cm肉片；
(2)腌制处理：按照五花肉10kg、蔗糖200g、食盐400g、花椒10g、八角10g、桂皮10g、干辣椒粉100g、生姜片400g的比例添加各种原料，混合均匀后置冰箱中腌制24h；
(3)发酵：按照质量分数75％步骤(2)腌制的五花肉、25％炒制糯米粉的比例将二者均匀混合后，装入坛子或小玻璃瓶并压紧，坛沿以水密封，瓶口塞紧稻草或玉米叶倒扣于水中，自然发酵30天即可；其中，所述炒制糯米粉由下列原料炒制而成：糯米粉2.5kg、食盐110g、花椒2.5g、八角2.5g、桂皮2.5g。
实施例3
一种低盐发酵酸肉的制作方法，包括如下步骤：
(1)原料处理：首先把新鲜的猪肉五花肉切成宽2-5cm，厚0.5cm肉片；
(2)腌制处理：按照五花肉10kg、蔗糖250g、食盐500g、花椒10g、八角10g、桂皮10g、干辣椒粉100g、生姜片400g的比例添加各种原料，混合均匀后置冰箱中腌制24h；
(3)发酵：按照质量分数70％步骤(2)腌制的五花肉、30％炒制玉米粉的比例将二者均匀混合后，装入坛子或小玻璃瓶并压紧，坛沿以水密封，瓶口塞紧稻草或玉米叶倒扣于水中，自然发酵30天即可；其中，所述炒制玉米粉由下列原料炒制而成：玉米粉4kg、食盐120g、花椒4g、八角4g、桂皮4g。
对比例1
一种低盐发酵酸肉的制作方法，包括如下步骤：
(1)原料处理：首先把新鲜的猪肉五花肉切成宽2-5cm，厚0.5cm肉片；
(2)腌制处理：按照五花肉10kg、食盐400g、花椒10g、八角10g、桂皮10g、干辣椒粉100g、生姜片400g的比例添加各种原料，混合均匀后置冰箱中腌制24h；
(3)发酵：按照质量分数75％步骤(2)腌制的五花肉、25％炒制玉米粉的比例将二者均匀混合后，装入坛子或小玻璃瓶并压紧，坛沿以水密封，瓶口塞紧稻草或苞谷壳倒扣于水中，自然发酵40天即可；其中，所述炒制玉米粉的组成由下列原料炒制而成：玉米粉2.5kg、食盐105g、花椒2.5g、八角2.5g、桂皮2.5g。
对比例2
一种低盐发酵酸肉的制作方法，包括如下步骤：
(1)原料处理：首先把新鲜的猪肉五花肉切成宽2-5cm，厚0.5cm肉片；
(2)腌制处理：按照五花肉10kg、食盐200g、花椒10g、八角10g、桂皮10g、干辣椒粉100g、生姜片400g的比例添加各种原料，混合均匀后置冰箱中腌制24h；
(3)发酵：按照质量分数75％步骤(2)腌制的五花肉、25％炒制玉米粉的比例将二者均匀混合后，装入坛子或小玻璃瓶并压紧，坛沿以水密封，瓶口塞紧稻草或苞谷壳倒扣于水中，自然发酵30天即可；其中，所述炒制玉米粉的组成由下列原料炒制而成：玉米粉4kg、食盐60g、花椒4g、八角2.5g、桂皮2.5g。
分别对实施例1和对比例1、对比例2的低盐发酵酸肉进行理化指标进行测定：
通过在三种不同低盐酸肉(实施例1，对比例1，对比例2)自然发酵期间，0d，7d，15d，21d，30d，40d，分别对三种酸肉取样，并对其进行微生物分析、理化分析、总游离氨基酸分析、TVB-N分析、脂肪氧化分析、质构分析和感观分析，每次每种不同工艺制备的酸肉抽检3个样品取平值。
综上所述，实施例1样品生产工艺生产的低盐酸肉制品发酵速度快、发酵风味浓郁、适口性强、营养丰富。
本发明的以上实施例仅用于说明此技术方案而非局限，还包括以上特征任意组合所组成的技术方案，应当指出，本领域的普通技术人员应该了解，依据对本发明的技术实质对以上实施例所做的任何简单修改、同等变化和修饰，均仍属于本发明的技术范围内。
Claims (1)
1.一种低盐发酵酸肉的制作方法，其特征在于，包括如下步骤：
(1)原料处理：首先把新鲜的猪肉五花肉切成宽2-5cm，厚0.5cm肉片；
(2)腌制处理：按照五花肉10kg、蔗糖200-250g、食盐400-500g、花椒10-15g、八角10-15g、桂皮10-15g、干辣椒粉100-120g、生姜片400-500g的比例添加各种原料，混合均匀后置冰箱中腌制24-36h；
(3)发酵：按照质量分数70-75％步骤(2)腌制的五花肉、25-30％炒制玉米粉或糯米粉等谷类的比例将二者均匀混合后，装入坛子或小玻璃瓶并压紧，坛沿以水密封，瓶口塞紧稻草或苞谷壳倒扣于水中，自然发酵20-30天即可；其中，所述炒制玉米粉或糯米粉的组成由下列原料炒制而成：玉米粉或糯米粉等谷类2.5-4kg、食盐100-120g、花椒2.5-4g、八角2.5-4g、桂皮2.5-4g。
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