CN110537681A - 一种腊肉制作方法 - Google Patents

一种腊肉制作方法 Download PDF

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CN110537681A
CN110537681A CN201810529857.0A CN201810529857A CN110537681A CN 110537681 A CN110537681 A CN 110537681A CN 201810529857 A CN201810529857 A CN 201810529857A CN 110537681 A CN110537681 A CN 110537681A
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meat
pork
pickling
smoking
layer
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杜量
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Qingchuan Nong Xiang Food Co Ltd
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Qingchuan Nong Xiang Food Co Ltd
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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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • A23L13/72—Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • A23L13/76—Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions by treatment in a gaseous atmosphere, e.g. aging, ripening; By electrical treatment, irradiation or wave treatment
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明公开了一种腊肉制作方法，包括选料、分切、腌制、漂洗、熏烤和晾干六道工序，使用本方法制作的腊肉具有特殊的鲜美味，肉组织柔软多汁，营养价值高，腌料不仅对腌肉的质量起到良好的效果；还能提高防腐能力，能延长保存时间，并增添特有的风味，盐和少量亚硝酸钠或硝酸钠、胡椒、丁香、茴香等香料具有开胃祛寒、消食等功效。

Description

一种腊肉制作方法
技术领域
本发明涉及腊肉制作技术领域，具体是一种腊肉制作方法。
背景技术
猪肉又名豚肉，是主要家畜之一、猪科动物家猪的肉。其性味甘咸平，含有丰富的蛋白质及脂肪、碳水化合物、钙、铁、磷等营养成分。猪肉是日常生活的主要副食品，具有补虚强身，滋阴润燥、丰肌泽肤的作用。凡病后体弱、产后血虚、面黄赢瘦者，皆可用之作营养滋补之品。猪肉作为餐桌上重要的动物性食品之一，因为纤维较为细软，结缔组织较少，肌肉组织中含有较多的肌间脂肪，因此，经过烹调加工后肉味特别鲜美。
采用猪肉制作的腊肉是中国四川、陕西、湖南、湖北等地区的特产，至今已有几千年的历史，因其独特的地方风味而被许多人喜爱。传统腊肉的制作方法是以猪肉为原料，加入食盐、糖以及香辛料腌制后，再经晾晒、烘烤、烟熏、等工艺加工而成，烟熏时间一般长达一个月以上。
发明内容
为实现上述目的，本发明提供了如下技术方案：一种腊肉制作方法，其特征在于，包括以下步骤：
S1选料：选取符合国家标准的猪肉，皮薄肥瘦适度的鲜肉或冻肉且肥膘在1.5厘米以上的坐墩肉、五花肉；
S2分切：将猪肉洗净后分切成重量为0.8~1公斤，宽6~15cm，长20~40cm；
S3腌制：将盐、硝和香料均匀抹在猪肉表面，一层一层的放置在腌缸中，腌制2~3天之后将腌缸下层的猪肉翻到上层，再腌制2~3天，腌制温度为2~8摄氏度；
S4漂洗：将腌好的肉用温水洗刷干净，挂于通风处沥干水分；
S5熏烤：将晾好的肉胚挂在熏房内，引燃木炭，放入锯末或者枝叶，关闭熏房门，使熏烟均匀散布，熏房内初温30-40℃，3-4小时后逐步上升到55-60℃，过程中多观察明火，起明火时用锯木灰和柏树丫压灭，烟熏时间约8-12小时，烘烤保持34~37小时；
S6晾干：熏烤完成后，再将腊肉移到烘房外面晾置，一般湿度在 75%以下、温度20~25℃，晾晒2~3天，待腊肉冷却后进行内包装。
优选的，所述香料的配方为，八角10%，三萘10%，小茴香5%，陈皮5%，草果7%，干松5%，碧波5%，丁香5%，甘草7%，砂仁7%，肉桂10%，胡椒7%，白芷7%，草豆蔻5%，黄栀子5%。
优选的，所述锯末或枝叶来源为柞木、椴木、桦木和榆木。
优选的，S3中放置猪肉时皮朝下，另一面朝上，最上面一层的猪肉要皮朝上，另一面朝下。
优选的，所述盐炒热晾凉后使用。
使用这种方法制作的腊肉具有特殊的鲜美味，肉组织柔软多汁，营养价值高，腌料不仅对腌肉的质量起到良好的效果；还能提高防腐能力，能延长保存时间，并增添特有的风味，盐和少量亚硝酸钠或硝酸钠、胡椒、丁香、茴香等香料具有开胃祛寒、消食等功效。
具体实施方式
一种腊肉制作方法，其特征在于，包括以下步骤：
S1选料：选取符合国家标准的猪肉，皮薄肥瘦适度的鲜肉或冻肉且肥膘在1.5厘米以上的坐墩肉、五花肉；
S2分切：将猪肉洗净后分切成重量为0.8~1公斤，宽6~15cm，长20~40cm；
S3腌制：将盐、硝和香料均匀抹在猪肉表面，一层一层的放置在腌缸中，腌制2~3天之后将腌缸下层的猪肉翻到上层，再腌制2~3天，以利入味及排出腥味，腌制温度为2~8摄氏度；
S4漂洗：将腌好的肉用温水洗刷干净，挂于通风处沥干水分，漂洗腌肉上过多的盐粒和香料，漂去油腻，设法降低表面油分，受热后，油分不会集结影响水分排出，容易晒干；
S5熏烤：将晾好的肉胚挂在熏房内，引燃木炭，放入锯末或者枝叶，关闭熏房门，使熏烟均匀散布，熏房内初温30-40℃，3-4小时后逐步上升到55-60℃，过程中多观察明火，起明火时用锯木灰和柏树丫压灭，烟熏时间约8-12小时，烘烤保持34~37小时，烤出腊肉特有的香味，肉面成金黄色为成品；通常每百公斤肉胚需用木炭8-9公斤、木屑12一14公斤；
S6晾干：熏烤完成后，再将腊肉移到烘房外面晾置，一般湿度在 75%以下、温度20~25℃，晾晒2~3天，越久越香越好吃；肉通过晾晒吸收烟熏腊香味，并会分解脂肪，待腊肉冷却后进行内包装。
优选的，所述香料的配方为，八角10%，三萘10%，小茴香5%，陈皮5%，草果7%，干松5%，碧波5%，丁香5%，甘草7%，砂仁7%，肉桂10%，胡椒7%，白芷7%，草豆蔻5%，黄栀子5%。
优选的，所述锯末或枝叶来源为柞木、椴木、桦木和榆木。
优选的，S3中放置猪肉时皮朝下，另一面朝上，最上面一层的猪肉要皮朝上，另一面朝下。
优选的，所述盐炒热晾凉后使用。
使用这种方法制作的腊肉具有特殊的鲜美味，肉组织柔软多汁，营养价值高，腌料不仅对腌肉的质量起到良好的效果；还能提高防腐能力，能延长保存时间，并增添特有的风味，盐和少量亚硝酸钠或硝酸钠、胡椒、丁香、茴香等香料具有开胃祛寒、消食等功效。
以上所述仅是本发明的优选实施方式，本发明的保护范围并不仅局限于上述实施例，凡属于本发明思路下的技术方案均属于本发明的保护范围。应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理前提下的若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。

Claims (5)

1.一种腊肉制作方法，其特征在于，包括以下步骤：
S1选料：选取符合国家标准的猪肉，皮薄肥瘦适度的鲜肉或冻肉且肥膘在1.5厘米以上的坐墩肉、五花肉；
S2分切：将猪肉洗净后分切成重量为0.8~1公斤，宽6~15cm，长20~40cm；
S3腌制：将盐、硝和香料均匀抹在猪肉表面，一层一层的放置在腌缸中，腌制2~3天之后将腌缸下层的猪肉翻到上层，再腌制2~3天，腌制温度为2~8摄氏度；
S4漂洗：将腌好的肉用温水洗刷干净，挂于通风处沥干水分；
S5熏烤：将晾好的肉胚挂在熏房内，引燃木炭，放入锯末或者枝叶，关闭熏房门，使熏烟均匀散布，熏房内初温30-40℃，3-4小时后逐步上升到55-60℃，过程中多观察明火，起明火时用锯木灰和柏树丫压灭，烟熏时间约8-12小时，烘烤保持34~37小时；
S6晾干：熏烤完成后，再将腊肉移到烘房外面晾置，一般湿度在 75%以下、温度20~25℃，晾晒2~3天，待腊肉冷却后进行内包装。
2.根据权利要求1所述的一种腊肉制作方法，其特征在于，所述香料的配方为，八角10%，三萘10%，小茴香5%，陈皮5%，草果7%，干松5%，碧波5%，丁香5%，甘草7%，砂仁7%，肉桂10%，胡椒7%，白芷7%，草豆蔻5%，黄栀子5%。
3.根据权利要求1所述的一种腊肉制作方法，其特征在于，所述锯末或枝叶来源为柞木、椴木、桦木和榆木。
4.根据权利要求1所述的一种腊肉制作方法，其特征在于，S3中放置猪肉时皮朝下，另一面朝上，最上面一层的猪肉要皮朝上，另一面朝下。
5.根据权利要求1所述的一种腊肉制作方法，其特征在于，所述盐炒热晾凉后使用。
CN201810529857.0A 2018-05-29 2018-05-29 一种腊肉制作方法 Pending CN110537681A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109170635A (zh) * 2018-10-30 2019-01-11 张家界老八区农产品开发有限公司 一种低盐腊肉的制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109170635A (zh) * 2018-10-30 2019-01-11 张家界老八区农产品开发有限公司 一种低盐腊肉的制备方法

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