CN110140890A - 一种八珍香肉的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
一种八珍香肉的制作方法，通过将八种猪副产品猪耳朵、猪肚、腊猪头肉、猪肠、猪肝、猪舌、猪尾、猪心放入孜然、肉桂、花椒、肉果、白芷、砂仁、八角、香叶八种天然香辛料及辅料料酒、食盐、冰糖、味精的热水中白卤，将白卤煮制的猪副产品，切片切段，并在搅拌机中，加入大骨汤、红油、酸椒汁、红油辣椒和麻椒粉充分搅拌混合，即为八珍香肉。本发明的八珍香肉的制作方法，将生猪屠宰后的八种副产品加工成营养健康、风味独特、色中有色、味中味，具有酸、甜、麻、辣、咸、鲜、香七味融为一体风味的八珍香肉食品，对提高猪副产品的综合利用和经济效益，满足人民美好生活需要，增加肉类食品新品种，均具有重要意义。
Description
技术领域
本发明涉及肉制品，尤其是一种八珍香肉的制作方法。
技术背景
我国生猪养殖和猪肉生产消费量居世界首位，为肉类工业提供了丰富的加工资源。猪副产品一般供鲜销食用，综合加工利用甚少，严重制约经济效益和附加值。
发明内容
本发明的目的就是提供一种经济效益、附加值高、风味独特的八珍香肉制作方法。
本发明的一种八珍香肉的制作方法，具体步骤是：
1、备料：以重量份计，单位kg，八种猪副产品：猪耳朵10.0、猪肚8.0、腊猪头肉8.0、猪肠6.0、猪肝6.0、猪舌5.0、猪尾5.0、猪心 2.0；
2、减菌化处理，降低原料肉初始菌含量：清除原料肉上的残毛、油脂、污物和杂物，用浓度为50PPM食品级二氧化氯的清水反复清洗原料肉至无异味，可降低原料肉中80%的初始菌含量，置于容器中沥水；
3、拔血：将减菌化处理的原料肉，分别置于沸水中清煮5min除去血水和浮沫，盛于清洁干净的容器中控水沥干；
4、白卤：将八种天然香辛料称量：孜然0.6、肉桂0.5、花椒 0.3、肉果 0.3、白芷 0.2、砂仁 0.2、香叶0.1、八角 0.5装入香料袋中，放入锅内加50kg水煮制60min，后加入辅料：料酒2.0、食盐1.5、冰糖 1.0、味精0.5煮制10min，待搅拌溶解后，再加入八种原料肉，旺火煮制10min，文火焖煮30min起锅，分别盛放冷却待用；
5、大骨汤熬制：将猪大骨10kg置于容器中加20kg清水，浸泡40min，清洗除去脏物和血水，捞出骨头控水；将浸泡洗净的猪大骨剁段，放入煮锅中，加水20kg、料酒300ml、食盐200g、生姜片100g，大火煮沸，捞出浮沫，焖煮60min，取出猪大骨，在熬煮的骨汤中，加味精150g，搅拌煮沸5min，冷却待用；
6、制麻辣粉：将花椒与干辣椒按1：1放入锅中炒干，碾成粉末为麻辣粉待用；
7、红油制备：将10kg精炼油倒入锅中，用大火加热到无生油味，加入粉碎好的干辣椒1kg，继续加热，搅拌至悬浮在油面上，用细孔漏勺捞出辣椒末待用，余下的为熟制好的红油备用；
8、红油辣椒制备：将熬制好的红油1kg，加入熟制好的辣椒末1kg混合搅拌，即为红油辣椒待用；
9、酸椒汁制备：将切碎的小米椒400g、酸辣鲜露200ml、白醋200ml、生抽100ml、蒜末100g混合均匀待用；
10、改刀分切：将白卤煮制的猪副产品，切成长4cm、宽2cm、厚1cm的肉片，将猪尾和猪肠切成1.5cm的小段备用；
11、拌料：将改刀分切的八种猪副产品置于清洁消毒的搅拌机中，加入大骨汤5K、红油1kg、酸椒汁1kg、红油辣椒0.5kg和麻椒粉0.3kg充分搅拌混合均匀，即为八珍香肉；
12、包装：将拌匀的八珍香肉装于纸筒中，净含量200g，封口，为即食鲜销八珍香肉，或装于食品级塑料袋、盒中，真空封口、净含量200g；
13、两阶段杀菌：将真空包装好的八珍香肉，用90℃水浴杀菌30min取出用冷水冷却30min，再用85℃水浴杀菌25min，取出冷却，为锁鲜包装八珍香肉。
本发明制作的八珍香肉质量标准：
理化指标：食盐（以Nacl计）/（g/100g）≤3.0
铅（mg/kg）≤0.5 镉（mg/kg）≤0.1
无机砷（mg/kg）≤0.05 总汞（mg/kg）≤0.05
微生物指标：
菌落总数/（cfu/g） ≤80000
大肠菌群/（MPN/100g） ≤150
致病菌（沙门氏菌、金黄色葡萄球菌）不得检出。
本发明的一种八珍香肉的制作方法，将生猪屠宰后的八种副产品加工成营养健康、风味独特、色中有色、味中味，具有酸、甜、麻、辣、咸、鲜、香七味融为一体风味的八珍香肉食品，对提高猪副产品的综合利用和经济效益，满足人民美好生活需要，增加肉类食品新品种，均具有重要意义。
具体实施方式
一种八珍香肉的制作方法，具体步骤是：
1、备料：以重量份计，单位kg，猪耳朵10.0、猪肚8.0、腊猪头肉8.0、猪肠6.0、猪肝6.0、猪舌5.0、猪尾5.0、猪心 2.0；
2、减菌化处理：清除原料肉上的残毛、油脂、污物和杂物，用浓度为50PPM食品级二氧化氯的清水反复清洗原料肉至无异味，置于容器中沥水；
3、拔血：将减菌化处理的原料肉，分别置于沸水中清煮5min除去血水和浮沫，盛于清洁干净的容器中控水沥干；
4、白卤：将八种天然香辛料称量：孜然0.6、肉桂0.5、花椒 0.3、肉果 0.3、白芷 0.2、砂仁 0.2、香叶0.1、八角 0.5装入香料袋中，放入锅内加50kg水煮制60min，后加入辅料料酒2.0、食盐1.5、冰糖 1.0、味精0.5煮制10min，待搅拌溶解后，再加入八种原料肉，旺火煮制10min，文火焖煮30min起锅，分别盛放冷却待用；
5、大骨汤熬制：将猪大骨10kg置于容器中加20kg清水，浸泡40min，清洗除去脏物和血水，捞出骨头控水；将浸泡洗净的猪大骨剁成两段，放入煮锅中，加水20kg、料酒300ml、食盐200g、生姜片100g，大火煮沸，捞出浮沫，焖煮60min，取出猪大骨，在熬煮的骨汤中，加味精150g，搅拌煮沸5min，冷却待用；
6、制麻辣粉：将花椒与干辣椒按1：1放入锅中炒干，碾成粉末为麻辣粉待用；
7、红油制备：将10kg精炼油倒入锅中，用大火加热到无生油味，加入粉碎好的干辣椒1kg，继续加热，搅拌至悬浮在油面上，用细孔漏勺捞出辣椒末待用，余下的为熟制好的红油备用；
8、红油辣椒制备：将熬制好的红油1kg，加入熟制好的辣椒末1kg混合搅拌，即为红油辣椒待用；
9、酸椒汁制备：将切碎的小米椒400g、酸辣鲜露200ml、白醋200ml、生抽100ml、蒜末100g混合均匀待用；
10、改刀分切：将白卤煮制的猪副产品，切成长4cm、宽2cm、厚1cm的肉片，将猪尾和猪肠切成1.5cm的小段备用；
11、拌料：将改刀分切的八种猪副产品置于清洁消毒的搅拌机中，加入大骨汤5K、红油1kg、酸椒汁1kg、红油辣椒0.5kg和麻椒粉0.3kg充分搅拌混合均匀，即为八珍香肉；
12、包装：将拌匀的八珍香肉装于纸筒中，净含量200g，封口，为即食鲜销八珍香肉，或装于食品级塑料袋、盒中，真空封口、净含量200g；
13、两阶段杀菌：将真空包装好的八珍香肉，用90℃水浴杀菌30min取出用冷水冷却30min，再用85℃水浴杀菌25min，取出冷却，为锁鲜包装八珍香肉。
Claims (1)
1.一种八珍香肉的制作方法，其特征在于：其具体步骤是：
（1）、备料：以重量份计，单位kg，猪耳朵10.0、猪肚8.0、腊猪头肉8.0、猪肠6.0、猪肝6.0、猪舌5.0、猪尾5.0、猪心 2.0；
（2）、减菌化处理：清除原料肉上的残毛、油脂、污物和杂物，用浓度为50PPM食品级二氧化氯的清水清洗原料肉至无异味，置于容器中沥水；
（3）、拔血：将减菌化处理的原料肉，分别置于沸水中清煮5min除去血水和浮沫，盛于干净的容器中控水沥干；
（4）、白卤：将八种天然香辛料称量：孜然0.6、肉桂0.5、花椒 0.3、肉果 0.3、白芷 0.2、砂仁 0.2、香叶0.1、八角 0.5装入香料袋中，放入锅内加50kg水煮制60min，后加入辅料料酒2.0、食盐1.5、冰糖 1.0、味精0.5煮制10min，待搅拌溶解后，再加入八种原料肉，旺火煮制10min，文火焖煮30min起锅，分别盛放冷却待用；
（5）、大骨汤熬制：将猪大骨10kg置于容器中加20kg清水，浸泡40min，清洗除去脏物和血水，捞出骨头控水；将浸泡洗净的猪大骨剁成两段，放入煮锅中，加水20kg、料酒300ml、食盐200g、生姜片100g，大火煮沸，捞出浮沫，焖煮60min，取出猪大骨，在熬煮的骨汤中，加味精150g，搅拌煮沸5min，冷却待用；
（6）、制麻辣粉：将花椒与干辣椒按1：1放入锅中炒干，碾成粉末为麻辣粉待用；
（7）、红油制备：将10kg精炼油倒入锅中，用大火加热到无生油味，加入粉碎好的干辣椒1kg，继续加热，搅拌至悬浮在油面上，用细孔漏勺捞出辣椒末待用，余下的为熟制好的红油备用；
（8）、红油辣椒制备：将熬制好的红油1kg，加入熟制好的辣椒末1kg混合搅拌，即为红油辣椒待用；
（9）、酸椒汁制备：将切碎的小米椒400g、酸辣鲜露200ml、白醋200ml、生抽100ml、蒜末100g混合均匀待用；
（10）、改刀分切：将白卤煮制的猪副产品，切成长4cm、宽2cm、厚1cm的肉片，将猪尾和猪肠切成1.5cm的小段备用；
（11）、拌料：将改刀分切的八种猪副产品置于搅拌机中，加入大骨汤5K、红油1kg、酸椒汁1kg、红油辣椒0.5kg和麻椒粉0.3kg充分搅拌混合均匀，即为八珍香肉；
（12）、包装：将拌匀的八珍香肉装于纸筒中，净含量200g，封口，为即食鲜销八珍香肉，或装于食品级塑料袋、盒中，真空封口、净含量200g；
（13）、两阶段杀菌：将真空包装好的八珍香肉，用90℃水浴杀菌30min取出用冷水冷却30min，再用85℃水浴杀菌25min，取出冷却，为锁鲜包装八珍香肉。
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