CN110101019A - 一种潮州卤水肉制品的加工方法 - Google Patents
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Abstract
本发明涉及卤水肉制品加工技术领域，具体为一种潮州卤水肉制品的加工方法，包括以下步骤：肉的挑选、修整、清洗、发酵、渗料、干燥、真空包装、杀菌、冷却和外包装，通过采用生物发酵腌制技术，卤肉酸度提高，抑制了非酶促褐变反应，有利于降低卤水肉制品的褐变速度，并且产品的保质期延长了3个月左右。通过采用生物发酵腌制技术，酸解了肉肌纤维，使肉的嫩度提高，卤水渗透到肉制品里的速度也得到提高，使产品的质量提高20%左右。
Description
技术领域
本发明涉及卤水肉制品加工技术领域，具体是一种潮州卤水肉制品的加工方法。
背景技术
卤制品是以家禽、家畜的肉和内脏及野味、部分水产品、蔬菜为主要原料，放入调制好的卤汁中，旺火烧开，小火浸煮，使卤汁滋味缓慢渗入原料肌理，便成为香浓味美的卤制品。卤制品属于一般熟肉制品，它突出原料原有的口味、色泽，调味品主要用盐和少量酱油，以其原有的色、香、味为主。卤制品“热做冷吃”，口味鲜香。调好的卤汁可长期使用，而且越陈越香。
卤制肉制品是中国潮州传统的风味熟食制品，其制作方法是先调好卤汁，然后将肉原料放进卤汁里精心煮制而成。传统的潮州卤水肉制品大都是家庭式制作或小作坊式生产。它存在制作工艺不统一，卤制时间长，产品的色泽深，难以长期保存等问题，严重制约着该产业的发展。
发明内容
本发明的目的在于提供一种潮州卤水肉制品的加工方法，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：
一种潮州卤水肉制品的加工方法，包括以下步骤：肉的挑选、修整、清洗、发酵、渗料、干燥、真空包装、杀菌、冷却和外包装，
（1）将挑选、修整、清洗后的肉放入腌制液中，发酵时间为5～7h，温度为26～29℃；（2）发酵后的卤肉放入渗料装置内，以1:1.3比例加入已经调配好的卤水料液，升温使其煮沸，煮制时间为45min～60min，停止加热后物料在卤水料液中浸泡6h～8h；（3）物料渗料后，取出装入托盘，放入风速为2.5～3.5m/s、风温为78～82℃的热风干燥设备内进行干燥处理；（4）卤制和干燥好的肉称量放入塑料蒸煮袋中，然后在真空包装机中进行抽真空包装；（5）把密封的蒸煮袋放入高压杀菌锅中高温杀菌。
作为本发明进一步的方案：所述步骤（1）中的腌制液中食用盐的浓度为3%～5%，菌液的体积百分数为0.15～0.25。
作为本发明进一步的方案：所述菌液由嗜酸乳杆菌和嗜热链球菌以1.2：2.2的体积比混合而成。
作为本发明进一步的方案：所述菌液中活菌数为107～108CFU/mL。
作为本发明进一步的方案：所述步骤（2）卤水料液中含有卤水、香辛料、白砂糖、食盐、增鲜剂、酱油、乙基麦芽酚和辣椒油。
作为本发明进一步的方案：所述步骤（3）中的干燥时间为1.2～1.5 h，降低含水量20～25%。
作为本发明进一步的方案：所述步骤（5）中的杀菌温度为118℃～121℃，杀菌时间为25min～30min。
与现有技术相比，本发明的有益效果是：通过采用生物发酵腌制技术，卤肉酸度提高，抑制了非酶促褐变反应，有利于降低卤水肉制品的褐变速度，并且产品的保质期延长了3个月左右。通过采用生物发酵腌制技术，酸解了肉肌纤维，使肉的嫩度提高，卤水渗透到肉制品里的速度也得到提高，使产品的质量提高20%左右。
具体实施方式
需要说明的是，在不冲突的情况下，本发明中的实施例及实施例中的特征可以相互组合。
下面将结合实施例来详细说明本发明。
实施例一
一种潮州卤水肉制品的加工方法，包括以下步骤：肉的挑选、修整、清洗、发酵、渗料、干燥、真空包装、杀菌、冷却和外包装，
（1）将挑选、修整、清洗后的肉放入腌制液中，发酵时间为5h，温度为26℃；（2）发酵后的卤肉放入渗料装置内，以1:1.3比例加入已经调配好的卤水料液，升温使其煮沸，煮制时间为45min，停止加热后物料在卤水料液中浸泡6h；（3）物料渗料后，取出装入托盘，放入风速为2.5m/s、风温为78℃的热风干燥设备内进行干燥处理；（4）卤制和干燥好的肉称量放入塑料蒸煮袋中，然后在真空包装机中进行抽真空包装；（5）把密封的蒸煮袋放入高压杀菌锅中高温杀菌。
所述步骤（1）中的腌制液中食用盐的浓度为3%，菌液的体积百分数为0.15。
所述菌液由嗜酸乳杆菌和嗜热链球菌以1.2：2.2的体积比混合而成。
所述菌液中活菌数为107CFU/mL。
所述步骤（2）卤水料液中含有卤水、香辛料、白砂糖、食盐、增鲜剂、酱油、乙基麦芽酚和辣椒油。
所述步骤（3）中的干燥时间为1.2 h，降低含水量20%。
所述步骤（5）中的杀菌温度为118℃，杀菌时间为25min。
实施例二
一种潮州卤水肉制品的加工方法，包括以下步骤：肉的挑选、修整、清洗、发酵、渗料、干燥、真空包装、杀菌、冷却和外包装，
（1）将挑选、修整、清洗后的肉放入腌制液中，发酵时间为7h，温度为29℃；（2）发酵后的卤肉放入渗料装置内，以1:1.3比例加入已经调配好的卤水料液，升温使其煮沸，煮制时间为60min，停止加热后物料在卤水料液中浸泡8h；（3）物料渗料后，取出装入托盘，放入风速为3.5m/s、风温为82℃的热风干燥设备内进行干燥处理；（4）卤制和干燥好的肉称量放入塑料蒸煮袋中，然后在真空包装机中进行抽真空包装；（5）把密封的蒸煮袋放入高压杀菌锅中高温杀菌。
所述步骤（1）中的腌制液中食用盐的浓度为5%，菌液的体积百分数为0.25。
所述菌液由嗜酸乳杆菌和嗜热链球菌以1.2：2.2的体积比混合而成。
所述菌液中活菌数为108CFU/mL。
所述步骤（2）卤水料液中含有卤水、香辛料、白砂糖、食盐、增鲜剂、酱油、乙基麦芽酚和辣椒油。
所述步骤（3）中的干燥时间为1.5 h，降低含水量25%。
所述步骤（5）中的杀菌温度为121℃，杀菌时间为30min。
实施例三
一种潮州卤水肉制品的加工方法，包括以下步骤：肉的挑选、修整、清洗、发酵、渗料、干燥、真空包装、杀菌、冷却和外包装，
（1）将挑选、修整、清洗后的肉放入腌制液中，发酵时间为6h，温度为27℃；（2）发酵后的卤肉放入渗料装置内，以1:1.3比例加入已经调配好的卤水料液，升温使其煮沸，煮制时间为53min，停止加热后物料在卤水料液中浸泡7h；（3）物料渗料后，取出装入托盘，放入风速为3m/s、风温为80℃的热风干燥设备内进行干燥处理；（4）卤制和干燥好的肉称量放入塑料蒸煮袋中，然后在真空包装机中进行抽真空包装；（5）把密封的蒸煮袋放入高压杀菌锅中高温杀菌。
所述步骤（1）中的腌制液中食用盐的浓度为4%，菌液的体积百分数为0.2。
所述菌液由嗜酸乳杆菌和嗜热链球菌以1.2：2.2的体积比混合而成。
所述菌液中活菌数为5*107CFU/mL。
所述步骤（2）卤水料液中含有卤水、香辛料、白砂糖、食盐、增鲜剂、酱油、乙基麦芽酚和辣椒油。
所述步骤（3）中的干燥时间为1.35 h，降低含水量23%。
所述步骤（5）中的杀菌温度为120℃，杀菌时间为27min。
通过采用生物发酵腌制技术，卤肉酸度提高，抑制了非酶促褐变反应，有利于降低卤水肉制品的褐变速度，并且产品的保质期延长了3个月左右。通过采用生物发酵腌制技术，酸解了肉肌纤维，使肉的嫩度提高，卤水渗透到肉制品里的速度也得到提高，使产品的质量提高20%左右。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (7)
1.一种潮州卤水肉制品的加工方法，包括以下步骤：肉的挑选、修整、清洗、发酵、渗料、干燥、真空包装、杀菌、冷却和外包装，其特征在于，（1）将挑选、修整、清洗后的肉放入腌制液中，发酵时间为5～7h，温度为26～29℃；（2）发酵后的卤肉放入渗料装置内，以1:1.3比例加入已经调配好的卤水料液，升温使其煮沸，煮制时间为45min～60min，停止加热后物料在卤水料液中浸泡6h～8h；（3）物料渗料后，取出装入托盘，放入风速为2.5～3.5m/s、风温为78～82℃的热风干燥设备内进行干燥处理；（4）卤制和干燥好的肉称量放入塑料蒸煮袋中，然后在真空包装机中进行抽真空包装；（5）把密封的蒸煮袋放入高压杀菌锅中高温杀菌。
2.根据权利要求1所述的潮州卤水肉制品的加工方法，其特征在于，所述步骤（1）中的腌制液中食用盐的浓度为3%～5%，菌液的体积百分数为0.15～0.25。
3.根据权利要求2所述的潮州卤水肉制品的加工方法，其特征在于，所述菌液由嗜酸乳杆菌和嗜热链球菌以1.2:2.2的体积比混合而成。
4.根据权利要求3所述的潮州卤水肉制品的加工方法，其特征在于，所述菌液中活菌数为107～108CFU/mL。
5.根据权利要求1或4所述的潮州卤水肉制品的加工方法，其特征在于，所述步骤（2）卤水料液中含有卤水、香辛料、白砂糖、食盐、增鲜剂、酱油、乙基麦芽酚和辣椒油。
6.根据权利要求1所述的潮州卤水肉制品的加工方法，其特征在于，所述步骤（3）中的干燥时间为1.2～1.5 h，降低含水量20～25%。
7.根据权利要求1所述的潮州卤水肉制品的加工方法，其特征在于，所述步骤（5）中的杀菌温度为118℃～121℃，杀菌时间为25min～30min。
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