CN112042884A - 一种富硒酱肉的制作工艺 - Google Patents
一种富硒酱肉的制作工艺 Download PDFInfo
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- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
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- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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- 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
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Abstract
本发明提供一种富硒酱肉的制作工艺,属于食品加工技术领域,包括以下步骤:将鲜肉修割,洗净,置于调味料腌制,所述腌料包括(食盐、味精、花椒、五香粉、味极鲜和糖);将所述腌制肉清洗、晾干后,用药食两用药材调配料进行第二次腌制,所述调配料包括(黄芪、黄精、枸杞、甘草、川白芷、丁香、草果、肉蔻、紫苏叶、桂皮、良姜、陈皮、砂仁和香叶);将经过第二次腌制的腌制肉干制后,得到酱肉。本发明得到的酱肉肥瘦相间,不油腻,回味无穷;同时,不添加亚硝酸盐降低了食用安全风险,并且能够有效缩短腌制时间而缩短酱肉的生产周期。
Description
技术领域
本发明涉及肉类食品制作技术领域,特别涉及一种富硒酱肉的制作工艺。
背景技术
腊肉是我国传统肉制品之一,它是将原料肉经腌制、经晾晒或烘烤、烟熏等工艺加工而成。防腐能力强,能延长保存时间,并形成特有的风味。腊肉有易于加工、风味独特、便于贮藏运输、营养丰富,开胃、去寒、消食等特点。腊肉因风味独特,在我国南方被众多消费者喜爱。
硒,是人体必需的微量元素。硒被列为人体必需的15种营养素之一。为了能够满足人体对硒的需求,则需要通过膳食进行补充。目前居民膳食硒补充主要是通过摄取人工添加的各类无机硒的补硒产品,因而存在安全隐患,导致消费者存在一定的抵触心理。猪肉是我国居民日常食用的肉类之一,通过摄入富硒猪肉将硒带入人体中来食补,从而满足了人体对硒的需要量是一种很好的方法。
本富硒腊肉在加工工程中,以当地原生态的富硒黑猪肉为原料再辅以药食两用中药材在现代腌渗透技术下进行腌制、烘烤加工而成,不仅使腊肉的品质更加优质,口味更加独特,而且使腊肉中的有机硒和抗氧化的中药材成分满足了消费者的健康需要,从而满足人群在摄入美食的同时起到强身健体的需求。
发明内容
本发明的主要目的是为了提供一种富硒腊肉制作方法,选用健康新鲜的富硒黑瘦猪肉作为原料,辅以天然的药食两用中药材调味料,在现代渗透技术下进行腌制后经烘烤干制而成,从而确定了一种风味富硒腊肉制作方法,制作出美味而又有强身健体的作用的腊肉。
为实现上述目的,本发明采取的技术方案为:
一种富硒酱肉的制作工艺,包括以下步骤:
S1、选料,选取新鲜黑猪肉2~3kg;
S2、修割,将选取的富硒黑猪肉修割成条状,得到条状原料肉;原料肉先用0.5~1.5%浓度盐水25℃下浸泡一段时间,再用清水冲洗一遍、擦干;
S3、配制腌肉料,所述腌肉料的成分包括:食盐、味精、花椒、五香粉、味极鲜、糖;
S4、调制酱料,调制浸泡药食两用的中药材料包,其成分包括:黄芪、黄精、枸杞、甘草、川白芷、丁香、草果、肉蔻、紫苏叶、桂皮、良姜、陈皮、砂仁、香叶;将上述材料混合,并在蒸煮锅中熬制,冷却、过滤后备用;
S5、初腌,将修割好的原料肉,采用配制的腌肉料,按照要求的比例进行初腌;
S6、腌制,将初腌后的原料肉放入容器内,加入糖、姜粉,混合均匀,加入比例为1:1~1:3的酱料,在超声波功率300~500W下超声处理,后在真空-0.05~-0.08Mpa下腌制,期间翻料一次,得腌制肉;
S7、干制,将腌制好的肉表面擦干,涂抹一层色拉油,在烤箱中烘烤或自然晾晒;
S8、真空包装,将干制后的腊肉表面清洗,后置于微波功率300~500W下灭菌处理,冷却后在表面喷施一层食用酒精,抽真空包装。
优选的,所述步骤S1中猪肉原料为安徽石台特有的富硒黑猪肉,且肥瘦比例为1:2~1:3。
优选的,所述步骤S2中条状原料肉上的肥脂厚度为1.2~1.5cm,用盐水浸泡的时限为1~2h。
优选的,所述步骤S3中每500g猪肉原料配比的腌肉料包括以下成分:食盐8~12g、味精3~5g、花椒0.5~1.0g、五香粉2.0~3.0g、味极鲜10~15g、糖10~12g。
优选的,所述步骤S4中每500g所述猪肉原料配比的浸泡药食两用的中药材料包,包括以下成分:黄芪8~12g、黄精6~8g、枸杞6~8g、甘草5~7g、川白芷5~7g、丁香2~4g、草果3~5g、肉蔻3~5g、紫苏叶3~5g、桂皮3~5g、良姜4~6g、陈皮4~6g、砂仁4~6g、香叶4~6g;并且在蒸煮锅中熬制的时间控制为40~55min,温度控制在80~95℃。
优选的,所述步骤S5中腌制的时间为3~4h。
优选的,所述步骤S6中超声处理的时间为20~30min,在真空下腌制的时间为3~4h。
优选的,所述步骤S7使用烤箱烘烤的时间为10~18h,并且温度控制在60~120℃;而自然晾晒的时间为30~40d。
优选的,所述步骤S8中微波灭菌处理的时间为1~2min。
与现有技术相比,本发明具有如下有益效果:
(1)本发明提供的富硒腊肉原料为富硒黑猪肉、辅料为药食两用的中药材原料,使本发明的产品口味独特,芳香怡人;通过天然的富硒原料和药食两用中药材腌制料包,使本产品富含大量的天然有机硒元素和有助于抗氧化和降血脂的有益成分,在赋予产品独特的口味的同时更加有益人体健康,满足了不同消费者绿色、安全健康和食补的需求。
(2)调味料腌制时采用超声波渗透结合负压真空渗透技术,有助于料包中的成分更加易于渗透到猪肉组织,可大大缩短腌制时间,且有助于料包中的中药材成分入味,益于加工的标准化和自动化。
(3)本发明提供的腊腊肉制作方法,采用现代微波灭菌结合酒精的生物灭菌技术,不仅可以显著降低产品的微生物数量,缩短灭菌时间,以延长其货架期;同时可使腊肉具有独特的浓郁风味。
具体实施方式
为使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施方式,进一步阐述本发明。
一种富硒酱肉,包括猪肉原料和腌肉料以及酱料,每500g所述猪肉原料配比的腌肉料与酱料成分包括:
腌肉料:
食盐8~12g、味精3~5g、花椒0.5~1.0g、五香粉2.0~3.0g、味极鲜10~15g、糖10~12g。
酱料:
黄芪8~12g、黄精6~8g、枸杞6~8g、甘草5~7g、川白芷5~7g、丁香2~4g、草果3~5g、肉蔻3~5g、紫苏叶3~5g、桂皮3~5g、良姜4~6g、陈皮4~6g、砂仁4~6g、香叶4~6g。
加工工艺步骤:
①选料:选取新鲜黑猪肉2~3kg;所述猪肉原料为安徽石台特有的富硒黑猪肉,且肥瘦比例为1:2~1:3;
②修割,将选取的富硒黑猪肉修割成条状,得到条状原料肉,所述条状原料肉上的肥脂厚度为1.2~1.5cm;原料肉先用0.5~1.5%浓度盐水25℃下浸泡1~2h,再用清水冲洗一遍、擦干;
③配制腌肉料:按配比配制腌肉料;
④调制酱料:按配比准备好原材料,将原材料混合,并在蒸煮锅中于80~95℃下熬制40~55min,冷却、过滤后备用;
⑤初腌:将修割好的原料肉,采用配制的腌肉料,按照要求的比例进行初腌;
⑥腌制:将初腌后的原料肉放入容器内,加入糖、姜粉,混合均匀,加入比例为1:1~1:3的酱料,在超声波功率300~500W下超声20~30min,加速汁料的渗入,后在真空-0.05~-0.08Mpa下腌制3~4h,期间翻料一次,得腌制肉;
⑦干制:将腌制好的肉表面擦干,涂抹一层色拉油,在烤箱中于60~120℃烘烤10~18h,或自然晾晒30~40d;
⑧真空包装:将干制后的腊肉表面清洗,后置于微波功率300~500W下灭菌处理1~2min(通过加热除去表面的水分,同时达到灭菌效果),冷却后在表面喷施一层食用酒精,抽真空包装。
表1:500g富硒腊肉中各腌肉料成分及其质量配比(单位/g)
实例 | 食盐 | 味精 | 花椒 | 五香粉 | 味极鲜 | 糖 |
1 | 8 | 3 | 0.5 | 3.0 | 15 | 12 |
2 | 10 | 4 | 0.5 | 2.0 | 10 | 10 |
3 | 12 | 5 | 1.0 | 3 | 12 | 12 |
表2:500g富硒腊肉中各调料成分及其质量配比(单位/g)
实施例1:
一种富硒酱肉制作,包括猪肉原料和腌肉料以及酱料,每500g所述猪肉原料配比的粉蒸肉调料包括以下成分:
腌肉料:
食盐8~12g、味精3~5g、花椒0.5~1.0g、五香粉2.0~3.0g、味极鲜10~15g、糖10~12g;
酱料:
黄芪8~12g、黄精6~8g、枸杞6~8g、甘草5~7g、川白芷5~7g、丁香2~4g、草果3~5g、肉蔻3~5g、紫苏叶3~5g、桂皮3~5g、良姜4~6g、陈皮4~6g、砂仁4~6g、香叶4~6g;
经过以下步骤加工制作成一种富硒酱肉:
①选料:选取新鲜黑猪肉2~3kg;所述猪肉原料为安徽石台特有的富硒黑猪肉,且肥瘦比例为1:2~1:3;
②修割:将选取的富硒黑猪肉修割成条状,得到条状原料肉,所述条状原料肉上的肥脂厚度为1.2~1.5cm;原料肉先用0.5%浓度盐水25℃下浸泡1.5h,再用清水冲洗一遍、擦干;
③配制腌肉料:按表1中实例1的配比配制腌肉料;
④调制酱料:采用表2的实例1中的配比混合药食两用中药材,并在蒸煮锅中于80℃下熬制55min,冷却、过滤后备用;
⑤初腌:将修割好的原料肉,采用配制的腌肉料,按照要求的比例进行初腌3h;
⑥腌制:将初腌后的原料肉放入容器内,加入糖、姜粉,混合均匀,加入比例为1:1的酱料,在超声波功率300W下超声30min,加速汁料的渗入,后在真空-0.08Mpa下腌制3h,期间翻料一次,得腌制肉;
⑦干制:将腌制好的肉表面擦干,涂抹一层色拉油,在烤箱中于80℃烘烤12h,或自然晾晒35d;
⑧真空包装:将干制后的腊肉表面清洗,后置于微波功率300W下灭菌处理2min(通过加热除去表面的水分,同时达到灭菌效果),冷却后在表面喷施一层食用酒精,抽真空包装。
实施例2:
一种富硒酱肉制作,包括猪肉原料和腌肉料以及酱料,每500g所述猪肉原料配比的粉蒸肉调料包括以下成分:
腌肉料:
食盐8~12g、味精3~5g、花椒0.5~1.0g、五香粉2.0~3.0g、味极鲜10~15g、糖10~12g;
酱料:
黄芪8~12g、黄精6~8g、枸杞6~8g、甘草5~7g、川白芷5~7g、丁香2~4g、草果3~5g、肉蔻3~5g、紫苏叶3~5g、桂皮3~5g、良姜4~6g、陈皮4~6g、砂仁4~6g、香叶4~6g;
经过以下步骤加工制作成一种富硒酱肉:
①选料:选取新鲜黑猪肉2~3kg;所述猪肉原料为安徽石台特有的富硒黑猪肉,且肥瘦比例为1:2~1:3;
②修割:将选取的富硒黑猪肉修割成条状,得到条状原料肉,所述条状原料肉上的肥脂厚度为1.2~1.5cm;原料肉先用0.5%浓度盐水25℃下浸泡2h,再用清水冲洗一遍、擦干;
③配制腌肉料:按按表1中实例2的配比配制腌肉料;
④调制酱料:采用表2的实例2中的配比混合药食两用中药材,并在蒸煮锅中于95℃下熬制40min,冷却、过滤后备用;
⑤初腌:将修割好的原料肉,采用配制的腌肉料,按照要求的比例进行初腌4h;
⑥腌制:将初腌后的原料肉放入容器内,加入糖、姜粉,混合均匀,加入比例为1:2的酱料,在超声波功率500W下超声20min,加速汁料的渗入,后在真空-0.06Mpa下腌制3.5h,期间翻料一次,得腌制肉;
⑦干制:将腌制好的肉表面擦干,涂抹一层色拉油,在烤箱中于120℃烘烤10h,或自然晾晒40d;
⑧真空包装:将干制后的腊肉表面清洗,后置于微波功率500W下灭菌处理1min(通过加热除去表面的水分,同时达到灭菌效果),冷却后在表面喷施一层食用酒精,抽真空包装。
实施例3:
一种富硒酱肉制作,包括猪肉原料和腌肉料以及酱料,每500g所述猪肉原料配比的粉蒸肉调料包括以下成分:
腌肉料:
食盐8~12g、味精3~5g、花椒0.5~1.0g、五香粉2.0~3.0g、味极鲜10~15g、糖10~12g;
酱料:
黄芪8~12g、黄精6~8g、枸杞6~8g、甘草5~7g、川白芷5~7g、丁香2~4g、草果3~5g、肉蔻3~5g、紫苏叶3~5g、桂皮3~5g、良姜4~6g、陈皮4~6g、砂仁4~6g、香叶4~6g;
经过以下步骤加工制作成一种富硒酱肉:
①选料:选取新鲜黑猪肉2~3kg;所述猪肉原料为安徽石台特有的富硒黑猪肉,且肥瘦比例为1:2~1:3;
②修割:将选取的富硒黑猪肉修割成条状,得到条状原料肉,所述条状原料肉上的肥脂厚度为1.2~1.5cm;原料肉先用1.5%浓度盐水25℃下浸泡1h,再用清水冲洗一遍、擦干;
③配制腌肉料:按按表1中实例3的配比配制腌肉料;
④调制酱料:采用表2的实例3中的配比混合药食两用中药材,并在蒸煮锅中于85℃下熬制45min,冷却、过滤后备用;
⑤初腌:将修割好的原料肉,采用配制的腌肉料,按照要求的比例进行初腌3.5h;
⑥腌制:将初腌后的原料肉放入容器内,加入糖、姜粉,混合均匀,加入比例为1:3的酱料,在超声波功率400W下超声25min,加速汁料的渗入,后在真空-0.08Mpa下腌制3h,期间翻料一次,得腌制肉;
⑦干制:将腌制好的肉表面擦干,涂抹一层色拉油,在烤箱中于100℃烘烤12h,或自然晾晒40d;
⑧真空包装:将干制后的腊肉表面清洗,后置于微波功率500W下灭菌处理2min(通过加热除去表面的水分,同时达到灭菌效果),冷却后在表面喷施一层食用酒精,抽真空包装。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (9)
1.一种富硒酱肉的制作工艺,其特征在于:包括以下步骤:
S1、选料,选取新鲜黑猪肉2~3kg;
S2、修割,将选取的富硒黑猪肉修割成条状,得到条状原料肉;原料肉先用0.5~1.5%浓度盐水25℃下浸泡一段时间,再用清水冲洗一遍、擦干;
S3、配制腌肉料,所述腌肉料的成分包括:食盐、味精、花椒、五香粉、味极鲜、糖;
S4、调制酱料,调制浸泡药食两用的中药材料包,其成分包括:黄芪、黄精、枸杞、甘草、川白芷、丁香、草果、肉蔻、紫苏叶、桂皮、良姜、陈皮、砂仁、香叶;将上述材料混合,并在蒸煮锅中熬制,冷却、过滤后备用;
S5、初腌,将修割好的原料肉,采用配制的腌肉料,按照要求的比例进行初腌;
S6、腌制,将初腌后的原料肉放入容器内,加入糖、姜粉,混合均匀,加入比例为1:1~1:3的酱料,在超声波功率300~500W下超声处理,后在真空-0.05~-0.08Mpa下腌制,期间翻料一次,得腌制肉;
S7、干制,将腌制好的肉表面擦干,涂抹一层色拉油,在烤箱中烘烤或自然晾晒;
S8、真空包装,将干制后的腊肉表面清洗,后置于微波功率300~500W下灭菌处理,冷却后在表面喷施一层食用酒精,抽真空包装。
2.根据权利要求1所述的一种富硒酱肉的制作工艺,其特征在于:所述步骤S1中猪肉原料为安徽石台特有的富硒黑猪肉,且肥瘦比例为1:2~1:3。
3.根据权利要求1所述的一种富硒酱肉的制作工艺,其特征在于:所述步骤S2中条状原料肉上的肥脂厚度为1.2~1.5cm,用盐水浸泡的时限为1~2h。
4.根据权利要求1所述的一种富硒酱肉的制作工艺,其特征在于:所述步骤S3中每500g猪肉原料配比的腌肉料包括以下成分:食盐8~12g、味精3~5g、花椒0.5~1.0g、五香粉2.0~3.0g、味极鲜10~15g、糖10~12g。
5.根据权利要求1所述的一种富硒酱肉的制作工艺,其特征在于:所述步骤S4中每500g所述猪肉原料配比的浸泡药食两用的中药材料包,包括以下成分:黄芪8~12g、黄精6~8g、枸杞6~8g、甘草5~7g、川白芷5~7g、丁香2~4g、草果3~5g、肉蔻3~5g、紫苏叶3~5g、桂皮3~5g、良姜4~6g、陈皮4~6g、砂仁4~6g、香叶4~6g;并且在蒸煮锅中熬制的时间控制为40~55min,温度控制在80~95℃。
6.根据权利要求1所述的一种富硒酱肉的制作工艺,其特征在于:所述步骤S5中腌制的时间为3~4h。
7.根据权利要求1所述的一种富硒酱肉的制作工艺,其特征在于:所述步骤S6中超声处理的时间为20~30min,在真空下腌制的时间为3~4h。
8.根据权利要求1所述的一种富硒酱肉的制作工艺,其特征在于:所述步骤S7使用烤箱烘烤的时间为10~18h,并且温度控制在60~120℃;而自然晾晒的时间为30~40d。
9.根据权利要求1所述的一种富硒酱肉的制作工艺,其特征在于:所述步骤S8中微波灭菌处理的时间为1~2min。
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