CN111194874A - 一种可即食低钠盐麻辣腊肉及其制备方法 - Google Patents
一种可即食低钠盐麻辣腊肉及其制备方法 Download PDFInfo
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Classifications
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- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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Abstract
本发明的一种可即食低钠盐麻辣腊肉及其制备方法,属于肉制品加工技术领域。其制备方法通过腌制、液熏、晾干、烘烤、煮制、炒制等步骤制得可即食腊肉。本发明通过对腌制剂配方进行改进,减少了氯化钠的使用,降低了腊肉中钠的含量,增加了营养成分;采用纯天然物质提取的烟熏液进行液熏,无额外添加的添加剂和防腐剂,取代了传统的烟熏方式,使得腊肉的有害成分大大减少,使腊肉具有浓郁的烟熏风味和烟熏色泽,更加绿色健康。在煮制过程中添加一定量的橘皮,可以使橘皮中的有益成分更加充分地渗入到腊肉内部,使得成品腊肉风味独特、解腻开胃。
Description
技术领域
本发明涉及肉制品加工技术领域,特别涉及一种可即食低钠盐腊肉及其制备方法。
背景技术
腊肉作为中国的一种传统腌腊制品,色泽鲜艳,风味独特,深受广大消费者的喜爱。但是,传统制备方法腌制的腊肉食盐含量高,多食对人体健康十分不利。此外,市场销售的腊肉多为半成品,不可直接食用,限制了腊肉产品的进一步发展。
随着中国经济的发展,居民人均收入的提高,消费需求的升级,腊肉口味的创新也成为一种必然的趋势。此外,消费者对腊肉的需求也日益多元化、个性化,单一口味且不可直接食用的腊肉难以满足广大消费者的需求。
因此,将腊肉的传统腌制方法进行改进,并将新配方腌制的腊肉做成可以直接食用的麻辣辣肉,符合腊肉产品口味多样化、系列化的需求,并可以推动腊肉产业的不断进阶升级。
发明内容
有鉴于此,本发明的目的是一种可即食低钠盐腊肉及其制备方法。
本发明的目的是通过以下技术方案实现的:
一种可即食低钠盐麻辣腊肉的制备方法,包括以下步骤:
S1:选择新鲜猪肉,去除杂质;然后将肉切成肉条;
S2:将腌制剂配料与水混合,配制成腌制液;腌制剂配料以步骤S1选取的猪肉质量百分比计:氯化钾0.8~1%、抗坏血酸钙0.4~0.5%、精制盐2.5~3%、十三香0.2~0.4%、花椒粉0.3~0.5%、白砂糖1.5~3%、料酒1.5~2.5%、磷酸盐0.1~0.2%和异抗坏血酸钠0.05~0.1%,制成后的腌制液浓度为15~20%;
S3:将步骤S1得到的肉条置于腌制液中,揉搓5分钟,然后于4~10℃下密封腌制3~4天,腌制期间每天将腌制器中的肉上下翻动一次;
S4:将步骤S3得到的猪肉用水清洗晾干;
S5:将步骤S4得到的猪肉放置于浓度为10~15%的烟熏液中浸渍液熏3~4h;
S6:将步骤S5得到的猪肉取出晾干,放置于45~55℃的条件下干燥45~55h,干燥过程中每隔12h翻动一次;最后将肉取出冷却至室温后即为低钠盐腊肉;
S7:将步骤S6得到的低钠盐腊肉放入锅中加水煮制两次,每次保证沸水浴20~30min;
S8:将步骤S7得到的腊肉切成腊肉丁,加入水至刚好没过腊肉丁,加入配料,所述配料按重量百分比计由以下成分组成:辣椒5~10%、花椒3~5%、白砂糖4~6%、鸡精1~3%、烟熏液2~5%;加盖小火炖煮,直到水分全部蒸干,然后取出冷却至室温;
S9:在干净的锅中放入食用油(肉重的60~80%),加热至140℃~160℃;然后倒入步骤S8煮制的腊肉丁,倒入配料(以肉重百分比计),辣椒15~20%、花椒粉3~5%、白砂糖5~8%、鸡精1~3%,炒制5~8min,最后取出自然冷却,得到可即食低钠盐麻辣腊肉。
S10:将步骤S9得到的可即食低钠盐麻辣腊肉进行杀菌、真空包装后得到成品。
进一步,所述步骤S1所用的是猪后腿肉。
进一步,所述步骤S1所切成的肉条长10~15cm,宽2.5cm。
进一步,所述步骤S8和S9所用的辣椒是烤香辣椒面。
进一步,所述步骤S5和S8所加的烟熏液是纯天然植物提取烟熏液;所述纯天然植物提取烟熏液为山楂核提取液或龙眼木提取液或荔枝木提取液。
进一步,所述步骤S8的煮制过程还加入了4~6%的橘皮。
进一步,所述步骤S9选用的食用油为大豆油。
根据上述的制备方法制得的一种可即食低钠盐麻辣腊肉。
其中,步骤S2中氯化钾、抗坏血酸钙的使用不仅可以替代部分氯化钠,降低腊肉中的钠含量,此外由于钙离子和钾离子的引入,也增强了腊肉的营养;
步骤S1中去除的杂质包括淋巴结、血渍、污质;
步骤S4中用水去除猪肉表面的杂物。
本发明的有益效果是:
本发明一种可即食低钠盐麻辣腊肉的制备方法,通过对腌制剂配方进行改进,用其他盐类替代部分钠盐,降低钠含量;采用纯天然植物提取烟熏液浸渍处理,无明火和传统烟熏处理,并且无额外添加的添加剂和防腐剂,从而使得腊肉中的有害物质(如苯并芘)含量低,加工过程更加科学合理,得到的腊肉防腐保鲜效果好,契合当代绿色环保的发展需要;
通过本制备方法制成的腊肉,具有浓郁的烟熏风味和烟熏色泽,有害成分低,能增强食欲,使腊肉产品多样化,利于消费者食用和携带;
在煮制过程中添加一定量的橘皮,可以使橘皮中的有益成分(维生素、类黄酮、微量元素等)更加充分地渗入到腊肉内部,使得成品腊肉风味独特、解腻开胃;此外,橘皮中的类柠檬苦素易溶于水,有助于腊肉的消化。
本发明的其他优点、目标和特征在某种程度上将在随后的说明书中进行阐述,并且在某种程度上,基于对下文的考察研究对本领域技术人员而言将是显而易见的,或者可以从本发明的实践中得到教导。本发明的目标和其他优点可以通过下面的说明书来实现和获得。
具体实施方式
以下对本发明的优选实施例进行详细的描述。应当理解,优选实施例仅为了说明本发明,而不是为了限制本发明的保护范围。
实施例1
一种可即食低钠盐麻辣腊肉的制备方法,包括以下步骤:
S1:选择新鲜的经检验合格的猪肉,去除杂质,如淋巴结、污物、血渍等;然后将肉切成长方形肉条,备用;
S2:将腌制剂配料与水混合,配制成腌制液,装在腌制容器中备用;腌制剂配料以新鲜猪肉质量百分比计:氯化钾(食品级)0.8%、抗坏血酸钙(食品级)0.4%、精制盐2.5%、十三香0.2%、花椒粉0.3%、白砂糖1.5%、料酒1.5%、磷酸盐0.1%、异抗坏血酸钠0.05%,制成后的腌制液浓度为15%;
S3:将步骤S1得到的肉条放置于装有腌制液的容器中,揉搓5分钟,便于腌制液涂抹均匀,然后于4℃下密封腌制4天,腌制期间每天将腌制器中的肉上下翻动一次;
S4:将步骤S3得到的猪肉用水洗去表面的杂物,然后置于空气中晾干表面的汁液;
S5:将步骤S4得到的猪肉放置于由烟熏液配成的浓度为10%的液熏液中浸渍液熏4h;
S6:将步骤S5得到的猪肉取出晾干表面液熏液,放置于45℃的烘箱中烘制55h,烘制中每隔12h翻动一次,使得肉条各个面受热均匀;最后将肉取出烘箱冷却至室温后即为低钠盐麻辣;
S7:将步骤S6得到的低钠腊肉放入锅中加清水煮制两次,每次保证沸水浴20min;
S8:将步骤S7得到的腊肉切成约长、宽、后均小于1cm的腊肉丁,加入清水至刚好没过腊肉丁,按照肉重百分比加入配料,辣椒5~10%、整粒花椒3~5%、白砂糖4~6%、橘皮4~6%、鸡精1~3%、烟熏液2~5%;加盖小火炖煮,直到水分全部蒸干,然后取出冷却至室温;
S9:将步骤S8煮制后的腊肉准备进行炒制,在干净的锅中放入食用油(肉重的60~80%),加热至140℃~160℃。然后倒入煮制后的腊肉丁,紧接着倒入配料(以肉重百分比计),辣椒15~20%、花椒粉3~5%、白砂糖5~8%、鸡精1~3%,炒制时间5~8min,最后取出自然冷却至室温。
S10:将步骤S9得到的麻辣辣肉进行杀菌、真空包装后得到成品。
作为进一步的优选方案,步骤S1所选用的是猪后腿肉。
作为进一步的优选方案,步骤S1所切成的长方形肉条长约10~15cm,宽约2.5cm。
作为进一步的优选方案,步骤S8和S9所选用的辣椒是烤香辣椒面。
作为进一步的优选方案,步骤S5和S8所加的烟熏液是美国Colgin Liquid Smoke纯天然植物提取烟熏液。
作为进一步的优选方案,步骤S8的煮制过程还加入了橘皮5%(以肉重百分比计)。
作为进一步的优选方案,步骤S9选用的食用油为大豆油。
本实施例选用腌制液浓度较低,制作成的腊肉麻辣鲜香。
实施例2
一种可即食低钠盐麻辣腊肉的制备方法,包括以下步骤:
S1:选择新鲜的经检验合格的猪肉,去除杂质,如淋巴结、污物、血渍等;然后将肉切成长方形肉条,备用;
S2:将腌制剂配料与水混合,配制成腌制液,装在腌制容器中备用。腌制剂配料以新鲜猪肉质量百分比计:氯化钾(食品级)1%、抗坏血酸钙(食品级)0.5%、精制盐3%、十三香0.4%、花椒粉0.5%、白砂糖3%、料酒2.5%、磷酸盐0.2%、异抗坏血酸钠0.1%,制成后盐水浓度为20%;
S3:将步骤S1得到的肉条放置于装有腌制液的容器中,揉搓5分钟,便于腌制液涂抹均匀,然后于10℃下密封腌制3天,腌制期间每天将腌制器中的肉上下翻动一次;
S4:将步骤S3得到的猪肉用水洗去表面的杂物,然后置于空气中晾干表面的汁液;
S5:将步骤S4得到的猪肉放置于由烟熏液配成的浓度为15%的液熏液中浸渍液熏3.5h;
S6:将步骤S5得到的猪肉取出晾干表面液熏液,放置于50℃的烘箱中烘制50h,烘制中每隔12h翻动一次,使得肉条各个面受热均匀。最后将肉取出烘箱冷却至室温后即为低钠盐麻辣;
S7:将步骤S6得到的低钠腊肉放入锅中加清水煮制两次,每次保证沸水浴20~30min;
S8:将步骤S7得到的腊肉切成约长、宽、后均小于1cm的腊肉丁,加入清水至刚好没过腊肉丁,按照肉重百分比加入配料,辣椒5~10%、整粒花椒3~5%、白砂糖4~6%、橘皮4~6%、鸡精1~3%、烟熏液2~5%。加盖小火炖煮,直到水分全部蒸干,然后取出冷却至室温;
S9:将步骤S8煮制后的腊肉准备进行炒制,在干净的锅中放入食用油(肉重的60~80%),加热至140℃~160℃。然后倒入煮制后的腊肉丁,紧接着倒入配料(以肉重百分比计),辣椒15~20%、花椒粉3~5%、白砂糖5~8%、鸡精1~3%,炒制时间5~8min,最后取出自然冷却至室温。
S10:将步骤S9得到的麻辣辣肉进行杀菌、真空包装后得到成品。
作为进一步的优选方案,步骤S1所选用的是本香猪后腿肉。
作为进一步的优选方案,步骤S1所切成的长方形肉条长约10~15cm,宽约2.5cm。
作为进一步的优选方案,步骤S8和S9所选用的辣椒是烤香辣椒面。
作为进一步的优选方案,步骤S5和S8所加的烟熏液是纯天然植物提取烟熏液。
作为进一步的优选方案,步骤S8的煮制过程还加入了橘皮5%(以肉重百分比计)。
作为进一步的优选方案,步骤S9选用的食用油为花生油。
本实施例选用腌制液浓度较高,制作成的腊肉香味浓郁,麻辣鲜香。
最后说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本技术方案的宗旨和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (8)
1.一种可即食低钠盐麻辣腊肉的制备方法,其特征在于,包括以下步骤:
S1:选择新鲜猪肉,去除杂质;然后将肉切成肉条;
S2:将腌制剂配料与水混合,配制成腌制液;腌制剂配料以步骤S1选取的猪肉质量百分比计:氯化钾0.8~1%、抗坏血酸钙0.4~0.5%、精制盐2.5~3%、十三香0.2~0.4%、花椒粉0.3~0.5%、白砂糖1.5~3%、料酒1.5~2.5%、磷酸盐0.1~0.2%和异抗坏血酸钠0.05~0.1%,制成后的腌制液盐浓度为15~20%;
S3:将步骤S1得到的肉条置于腌制液中,揉搓5分钟,然后于4~10℃下密封腌制3~4天,腌制期间每天将腌制器中的肉上下翻动一次;
S4:将步骤S3得到的猪肉用水清洗晾干;
S5:将步骤S4得到的猪肉放置于浓度为10~15%的烟熏液中浸渍液熏3~4h;
S6:将步骤S5得到的猪肉取出晾干,放置于45~55℃的条件下干燥45~55h,干燥过程中每隔12h翻动一次;最后将肉取出冷却至室温后即为低钠盐腊肉;
S7:将步骤S6得到的低钠盐腊肉放入锅中加水煮制两次,每次保证沸水浴20~30min;
S8:将步骤S7得到的腊肉切成腊肉丁,加入水至刚好没过腊肉丁,加入配料,所述配料按重量百分比计由以下成分组成:辣椒5~10%、花椒3~5%、白砂糖4~6%、鸡精1~3%、烟熏液2~5%;加盖小火炖煮,直到水分全部蒸干,然后取出冷却至室温;
S9:在干净的锅中放入食用油(肉重的60~80%),加热至140℃~160℃;然后倒入步骤S8煮制的腊肉丁,倒入配料(以肉重百分比计),辣椒15~20%、花椒粉3~5%、白砂糖5~8%、鸡精1~3%,炒制5~8min,最后取出自然冷却,得到可即食低钠盐麻辣腊肉。
S10:将步骤S9得到的可即食低钠盐麻辣腊肉进行杀菌、真空包装后得到成品。
2.根据权利要求1所述的一种可即食低钠盐麻辣腊肉的制备方法,其特征在于,所述步骤S1所用的是猪后腿肉。
3.根据权利要求1所述的一种可即食低钠盐麻辣腊肉的制备方法,其特征在于,所述步骤S1所切成的肉条长10~15cm,宽2.5cm。
4.根据权利要求1所述的一种可即食低钠盐麻辣腊肉的制备方法,其特征在于,所述步骤S8和S9所用的辣椒是烤香辣椒面。
5.根据权利要求1所述的一种可即食低钠盐麻辣腊肉的制备方法,其特征在于,所述步骤S5和S8所加的烟熏液是纯天然植物提取烟熏液。
6.根据权利要求1所述的一种可即食低钠盐麻辣腊肉的制备方法,其特征在于,所述步骤S8的煮制过程还加入了4~6%的橘皮。
7.根据权利要求1所述的一种可即食低钠盐麻辣腊肉的制备方法,其特征在于,所述步骤S9选用的食用油为大豆油。
8.根据权利要求1-7任意一项所述的制备方法制得的一种可即食低钠盐麻辣腊肉。
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