CN112753954A - 腊肉加工方法 - Google Patents
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- 235000013372 meat Nutrition 0.000 title claims abstract description 18
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 235000015277 pork Nutrition 0.000 claims abstract description 36
- 230000000391 smoking effect Effects 0.000 claims abstract description 21
- 238000005554 pickling Methods 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000015241 bacon Nutrition 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 239000011248 coating agent Substances 0.000 claims abstract description 4
- 238000000576 coating method Methods 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 8
- 244000131522 Citrus pyriformis Species 0.000 claims description 8
- 239000006002 Pepper Substances 0.000 claims description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims description 8
- 235000017804 Piper guineense Nutrition 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 4
- 244000276331 Citrus maxima Species 0.000 claims description 3
- 235000001759 Citrus maxima Nutrition 0.000 claims description 3
- 244000061508 Eriobotrya japonica Species 0.000 claims description 3
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 240000006079 Schisandra chinensis Species 0.000 claims description 3
- 235000008422 Schisandra chinensis Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 3
- 235000013824 polyphenols Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims 3
- 244000269722 Thea sinensis Species 0.000 claims 2
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 239000000428 dust Substances 0.000 claims 1
- 239000002023 wood Substances 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract 1
- 240000003889 Piper guineense Species 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 241001122767 Theaceae Species 0.000 description 3
- 240000009023 Myrrhis odorata Species 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 240000001548 Camellia japonica Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
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- 230000005070 ripening Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
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- 238000009423 ventilation Methods 0.000 description 1
Classifications
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- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23B4/044—Smoking; Smoking devices
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- 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
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- 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; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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Abstract
本发明提供一种腊肉加工方法包括如下步骤:S1、备料,将猪肉切成长30‑50cm,宽10‑20cm,厚3‑5cm的条形;S2、第一腌制,在猪肉条表面均匀涂抹配料并静置1‑3h;S3、第二腌制,将第一腌制后的猪肉条分层堆叠放置在容器内,且每层撒放一层食用盐,腌制5‑7天;S4、晾晒,将第二腌制好的猪肉条取出,放在阴凉通风处晾晒7‑10天;S5、烘烤,将晾晒后的猪肉条进行明火烘烤,明火烘烤时间为10‑20min;S6、烟熏、用熏料进行暗火烟熏1‑2次,每次烟熏时间为360‑480min,从而制得腊肉。与相关技术相比,本发明提供的腊肉加工方法,其加工便捷,配料合力,口感丰富。
Description
技术领域
本发明涉及食品加工领域,尤其涉及一种腊肉加工方法。
背景技术
腊肉是指以肉类为原料,经切配以辅料,经发酵、成熟干制成的肉制品,是我国肉类制品中品种最多的一大类产品,瘦、肥肉拌以白糖、食盐、特级生抽酱洒和味精,捆扎后,自然风干至适度,即放入火柜以文火烘烤至透明干爽。
在现有加工技术中,大多数的腊肉加工方法通常包括切丁、漂流、腌渍、灌肠、晾干和保藏,但通过这些方法制作的腊肉配料单一、不科学,营养搭配不合理、口感一般。
因此,有必要提供一种新型的腊肉加工方法,以克服上述缺陷。
发明内容
本发明的目的在于提供一种新型的腊肉加工方法,其加工便捷,配料合力,口感丰富。
为了达到上述目的,本发明提供一种腊肉加工方法,包括如下步骤:
S1、备料,将猪肉切成长30-50cm,宽10-20cm,厚3-5cm的条形;
S2、第一腌制,在猪肉条表面均匀涂抹配料并静置1-3h;
S3、第二腌制,将第一腌制后的猪肉条分层堆叠放置在容器内,且每层撒放一层食用盐,腌制5-7天;
S4、晾晒,将第二腌制好的猪肉条取出,放在阴凉通风处晾晒7-10天;
S5、烘烤,将晾晒后的猪肉条进行明火烘烤,明火烘烤时间为10-20min;
S6、烟熏、用熏料进行暗火烟熏1-2次,每次烟熏时间为360-480min,从而制得腊肉。
优选的,所述配料由如下重量份原料组成:食用盐80-100份、陈皮8-10 份、花椒20-25份、辣椒22-28份、八角5-6份、胡椒5-10份、茶多酚10-20 份、茴香35-40份、丁香12-13份、五味子4-8份、香叶7-8份、柠檬汁100-120 份和料酒480-520份。
优选的,第二腌制时需每隔2天翻动一次并补充食用盐。
优选的,猪肉条每层之间还放置有柠檬片。
优选的,明火烘烤时猪肉条距离火焰的距离大于75CM。
优选的,所述熏料包括油茶壳、柚子皮、果木屑、枇杷叶、稻谷壳以及玉米粉渣。
与相关技术相比较,本发明的腊肉加工方法通过采用二次腌制使得入味更丰富,口感更佳;熏制时多种果木混合,提高食用体验,安全卫生,环保健康。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅是本发明的一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
本发明提供一种腊肉加工方法,包括如下步骤:
S1、备料,将猪肉切成长30-50cm,宽10-20cm,厚3-5cm的条形;将新鲜猪肉切成条形,方便熏制时悬挂以及后期存放。
S2、第一腌制,在猪肉条表面均匀涂抹配料并静置1-3h;所述配料由如下重量份原料组成:食用盐80-100份、陈皮8-10份、花椒20-25份、辣椒22-28份、八角5-6份、胡椒5-10份、茶多酚10-20份、茴香35-40份、丁香12-13份、五味子4-8份、香叶7-8份、柠檬汁100-120份和料酒480-520 份,将猪肉条表面均匀涂抹配料并静置主要是保证猪肉条入味,陈皮提高肉质口感,还可以降低多食胀满,茶多酚用于降血脂、降血糖、抑菌抑酶,并可保鲜防臭,柠檬汁具有生津健脾,杀菌,助消化作用,且能够去除腥味及食物本身的异味。
S3、第二腌制,将第一腌制后的猪肉条分层堆叠放置在容器内,且每层撒放一层食用盐,腌制5-7天;分层堆叠能够保证上面猪肉条沥出的水份向下流动,从而更好的防止变质,入味彻底,第二腌制时需每隔2天翻动一次并补充食用盐,且猪肉条每层之间还放置有柠檬片,每层之间防止柠檬片能够有效去除腌制的腥味,同时让猪肉条拥有一层淡淡的柠檬香味,提高食欲。
S4、晾晒,将第二腌制好的猪肉条取出,放在阴凉通风处晾晒7-10天;在晾晒时可以选用通风好的冷库,保证温度在0°左右进行通风风干,或者在温度0°左右的冬季进行风干。
S5、烘烤,将晾晒后的猪肉条进行明火烘烤,明火烘烤时间为10-20min;明火烘烤时猪肉条距离火焰的距离大于75CM。明火烘烤主要是迅速去掉朱头条内含有的少量水份,同时能够保证猪肉条迅速出油,降低脂肪油的含量。
S6、烟熏、用熏料进行暗火烟熏1-2次,每次烟熏时间为360-480min,从而制得腊肉。烟熏需保证温度在60-80°之间,能够让油脂缓慢溢出,同时采用包括油茶壳、柚子皮、果木屑、枇杷叶、稻谷壳以及玉米粉渣的熏料,熏制后的腊肉香味十足,环保健康。
与相关技术相比较,本发明的腊肉加工方法通过采用二次腌制使得入味更丰富,口感更佳;熏制时多种果木混合,提高食用体验,安全卫生,环保健康。
以上所述仅为本发明的实施例,并非因此限制本发明的专利范围,凡是利用本发明说明书内容所作的等效结构或等效流程变换,或直接或间接运用在其它相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (6)
1.一种腊肉加工方法,其特征在于,包括如下步骤:
S1、备料,将猪肉切成长30-50cm,宽10-20cm,厚3-5cm的条形;
S2、第一腌制,在猪肉条表面均匀涂抹配料并静置1-3h;
S3、第二腌制,将第一腌制后的猪肉条分层堆叠放置在容器内,且每层撒放一层食用盐,腌制5-7天;
S4、晾晒,将第二腌制好的猪肉条取出,放在阴凉通风处晾晒7-10天;
S5、烘烤,将晾晒后的猪肉条进行明火烘烤,明火烘烤时间为10-20min;
S6、烟熏、用熏料进行暗火烟熏1-2次,每次烟熏时间为360-480min,从而制得腊肉。
2.根据权利要求1所述的腊肉加工方法,其特征在于:在所述S2步骤中,所述配料由如下重量份原料组成:食用盐80-100份、陈皮8-10份、花椒20-25份、辣椒22-28份、八角5-6份、胡椒5-10份、茶多酚10-20份、茴香35-40份、丁香12-13份、五味子4-8份、香叶7-8份、柠檬汁100-120份和料酒480-520份。
3.根据权利要求1所述的腊肉加工方法,其特征在于:在所述S3步骤中,需每隔2天翻动一次并补充食用盐。
4.根据权利要求1所述的腊肉加工方法,其特征在于:在所述S3步骤中,猪肉条每层之间还放置有柠檬片。
5.根据权利要求1所述的腊肉加工方法,其特征在于:在所述S5步骤中,进行明火烘烤时猪肉条距离火焰的距离大于75CM。
6.根据权利要求1所述的腊肉加工方法,其特征在于:在所述S6步骤中,所述熏料包括油茶壳、柚子皮、果木屑、枇杷叶、稻谷壳以及玉米粉渣。
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Citations (5)
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CN104799330A (zh) * | 2015-04-20 | 2015-07-29 | 宣威畜牧科贸有限公司 | 腊肉加工工艺 |
CN106418242A (zh) * | 2016-09-22 | 2017-02-22 | 新邵县兴枫雅种养专业合作社 | 一种腊肉的制作方法 |
CN106722234A (zh) * | 2016-12-02 | 2017-05-31 | 重庆市荣牧食品有限公司 | 一种腊肉生产方法 |
CN108783271A (zh) * | 2018-07-05 | 2018-11-13 | 四川雅妹子农业科技有限公司 | 一种风吹腊肉及其制备方法 |
CN109699926A (zh) * | 2019-03-08 | 2019-05-03 | 重庆农信生猪交易有限公司 | 一种腌制腊肉的制备方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN104799330A (zh) * | 2015-04-20 | 2015-07-29 | 宣威畜牧科贸有限公司 | 腊肉加工工艺 |
CN106418242A (zh) * | 2016-09-22 | 2017-02-22 | 新邵县兴枫雅种养专业合作社 | 一种腊肉的制作方法 |
CN106722234A (zh) * | 2016-12-02 | 2017-05-31 | 重庆市荣牧食品有限公司 | 一种腊肉生产方法 |
CN108783271A (zh) * | 2018-07-05 | 2018-11-13 | 四川雅妹子农业科技有限公司 | 一种风吹腊肉及其制备方法 |
CN109699926A (zh) * | 2019-03-08 | 2019-05-03 | 重庆农信生猪交易有限公司 | 一种腌制腊肉的制备方法 |
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