CN114794393A - 一种白茶咸肉、腌料及其制备方法 - Google Patents
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Abstract
本发明提供了一种白茶咸肉、腌料及其制备方法,属于肉类腌制品技术领域。本发明提供的白茶咸肉腌料,包括白茶、党参、白术、甘草、丹参、山楂、苍术、黄芪、豆蔻、厚朴、铁树叶、小茴香、桂皮、花椒、八角、香叶、红辣椒、白芷、川芎、灵香草、老姜,食用盐。本组方经与肉类混合腌制后,经反复摩擦、晾干等工艺有效促进肉质纤维松软,抑制微生物生长,达到产品口感风味独特、脂肪油而不腻、腌而不咸、不添加任何防腐剂而能持久存放,改变了传统肉类腌制品的风味风格。
Description
技术领域
本发明属于肉类腌制品技术领域,尤其涉及一种白茶咸肉、腌料及其制备方法。
背景技术
家禽、家兽肉类腌制品大多是用食盐腌制的,又叫渍肉、盐肉、咸肉,具有咸肉固有的风味,解决了农村、边远山区百姓因交通不便、食品保鲜困难及兽牧业收获季节差等问题。腌肉是大众化的食品,好的腌肉外观清洁,刀工整齐,表面无黏液,切面的色泽鲜红,肥膘稍有黄色。由于味美可口,又能长期保存,所以深受消费者欢迎。
然而随着人们生活水平的不断提高,对生活品质提出了更高的需求,对传统腌制业提出了健康、美味、方便等新诉求。本领域传统肉类腌制品普遍存在高盐、口感差、营养价值低、香气弱、表面氧化层厚、食用率低,保质期短等问题。
发明内容
有鉴于此,本发明的目的在于提供一种白茶咸肉腌料,用其腌制而成的白茶咸肉盐度含量低、口感鲜嫩、在不添加任何防腐剂的情况下能够长期储存、便于运输。
为了实现上述发明目的,本发明提供了以下技术方案:
本发明提供了一种白茶咸肉腌料,包括按重量份数计的如下组分:白茶90-110份、党参3-7份、白术1-5份、甘草3-7份、丹参1-5份、山楂2-6份、苍术2-6份、黄芪4-8份、豆蔻1-3份、厚朴1-5份、铁树叶2-6份、小茴香3-7份、桂皮3-7份、花椒3-7份、八角3-7份、香叶4-8份、红辣椒5-15份、白芷4-8份、川芎3-7份、灵香草6-10份、老姜40-60份,食用盐1300-1700份。
优选的,所述党参为炒党参,所述白术为炒白术。
优选的,所述山楂为焦山楂。
优选的,所述苍术为炒苍术。
优选的,所述花椒为炒花椒。
本发明还提供了一种上述腌料在腌制肉类制品中的应用。
本发明还提供了一种白茶咸肉,将上述腌料与肉搓匀后焙烤而成。
优选的,所述腌料与肉的重量比为1:18-22。
本发明还提供了一种上述白茶咸肉的制备方法,包括如下步骤:将肉与所述腌料搓匀晾干,52-58℃恒温焙烤1.8-2.2h,晾干30-50min。
优选的,所述搓匀晾干具体为第一次搓匀后晾干1-2h,第二次搓匀后晾干1.3-1.7h,第三次搓匀后晾干0.8-1.2h。
本发明的有益效果:
本发明所述白茶咸肉腌料以白茶中所具有的天然抗氧化、杀菌作用等成分渗透于肉类中,促进产品保鲜度提升。再添加多味中药材原料,进一步提高产品口感风味,增加产品的滋补作用和营养成分。相比于现有技术的腌料,克服了传统腌肉咸而肉质太硬的缺陷,采用本发明所述腌料腌制所得的白茶咸肉口感更鲜美,更适合大多人口味,营养价值更高,保鲜嫩度时间更长。
本发明采用炮制后的党参、白术、山楂、苍术、炒花椒,具有更高的渗透性,与肉类结合后,可促进肉类纤维软化,使白茶咸肉口感松软、鲜爽。
通过本发明腌制的产品与市场同类产品相比,一般农家腌制肉类最佳食用期在6个月左右,本产品最佳食用期9个月左右,本发明在没有添加任何防腐剂的基础上,保质期还延长了三分之一。而且市场上一般肉类腌制品含盐量为8%-12%,而本发明肉类腌制品含盐量在3%-5%之间,解决了传统食用腌肉容易使人摄盐量超标的技术问题。
本发明腌料经与肉类制品混合腌制后,经反复摩擦、晾干等工艺有效促进肉质纤维松软,抑制微生物生长,而且采用低温焙烤,进一步激发茶叶的香气,最终达到了产品口感风味独特、脂肪油而不腻、腌而不咸、不添加任何防腐剂而能持久存放的效果,改变了传统肉类腌成品的风味风格。
具体实施方式
本发明提供了一种白茶咸肉腌料,包括按重量份数计的如下组分:白茶90-110份、党参3-7份、白术1-5份、甘草3-7份、丹参1-5份、山楂2-6份、苍术2-6份、黄芪4-8份、豆蔻1-3份、厚朴1-5份、铁树叶2-6份、小茴香3-7份、桂皮3-7份、花椒3-7份、八角3-7份、香叶4-8份、红辣椒5-15份、白芷4-8份、川芎3-7份、灵香草6-10份、老姜40-60份,食用盐1300-1700份。
优选的,包括按重量份数计的如下组分:白茶95-105份、党参4-6份、白术2-4份、甘草4-6份、丹参2-4份、山楂3-5份、苍术3-5份、黄芪5-7份、豆蔻1.5-2.5份、厚朴2-4份、铁树叶3-5份、小茴香4-6份、桂皮4-6份、花椒4-6份、八角4-6份、香叶5-7份、红辣椒8-12份、白芷5-7份、川芎4-6份、灵香草7-9份、老姜45-55份,食用盐1400-1600份。
更优选的,包括按重量份数计的如下组分:白茶100份、党参5份、白术3份、甘草5份、丹参3份、山楂4份、苍术4份、黄芪6份、豆蔻2份、厚朴3份、铁树叶4份、小茴香5份、桂皮5份、花椒5份、八角5份、香叶6份、红辣椒10份、白芷6份、川芎5份、灵香草8份、老姜50份,食用盐1500份。
本发明对于上述各组分的来源没有特殊限定,采用本领域常规市售产品均可。本发明对于白茶的品种没有特殊限定,采用本领域常规市售白茶品种均可。本发明所述白茶咸肉腌料,主要以白茶中所具有的天然抗氧化、杀菌作用等成分渗透于肉类中,促进产品保鲜度提升。再添加多味中药材原料,进一步提高产品口感风味,增加产品的滋补作用和营养成分。相比于现有技术的腌料,克服了传统腌肉咸而肉质太硬的缺陷,采用本发明所述腌料腌制所得的白茶咸肉口感更鲜美,更适合大多人口味,营养价值更高,保鲜嫩度时间更长。
在本发明中,所述党参优选为炒党参,所述白术优选为炒白术,所述苍术优选为炒苍术,所述花椒优选为炒花椒。本发明对于党参、白术、苍术、花椒的炒制工艺没有特殊限定,采用本领域常规炒制党参、白术、苍术、花椒的方法均可。在本发明中,所述山楂优选为焦山楂,本发明对于焦山楂的制备方法没有特殊限定,采用本领域常规焦山楂的制备工艺均可。本发明采用炮制后的党参、白术、山楂、苍术、炒花椒,使腌料具有更高的渗透性,与肉类结合后,可促进肉类纤维软化,使白茶咸肉口感松软、鲜爽。
本发明还提供了一种上述腌料在腌制肉类制品中的应用。
本发明对于肉类制品的种类没有特殊限定,采用本领域常规肉类制品如家禽、家兽肉类均可。
本发明还提供了一种白茶咸肉,将上述腌料与肉搓匀后焙烤而成。
在本发明中,所述腌料与肉的重量比优选为1:18-22,更优选为1:19-21,最优选为1:20。本发明所限定的腌料与肉的用量比例关系,可确保白茶咸肉腌而不咸、产品口感风味独特、脂肪油而不腻。本发明并不限定肉的具体种类,采用本领域常规肉类制品均可。
本发明还提供了一种上述白茶咸肉的制备方法,包括如下步骤:将肉与所述腌料搓匀晾干,52-58℃恒温焙烤1.8-2.2h,晾干30-50min。
本发明对于肉的种类没有特殊限定,采用本领域常规肉制品均可。在本发明中,优选的为晾血水之后的肉制品,本发明对于晾血水的时间没有特殊限定,优选的为1-3h,更优选为2h。本发明对于将肉与所述腌料搓匀晾干的次数没有特殊限定,优选的为搓匀晾干三次。所述第一次搓匀后晾干的时间优选为1-2h,更优选为1.3-1.7h,所述第二次搓匀后晾干的时间优选为1.3-1.7h,更优选为1.4-1.6h,所述第三次搓匀后晾干的时间优选为0.8-1.2h,更优选为0.9-1.1h。经本发明所述反复摩擦、晾干等工艺,可有效促进肉质纤维松软,抑制微生物生长。在本发明中,恒温焙烤的温度优选为54-56℃,更优选为55℃,恒温焙烤的时间优选为1.9-2.1h,更优选为2.0h。本发明恒温焙烤的目的是进一步激发茶叶的香气,并非是白茶咸肉的熟制过程。本发明恒温焙烤后晾干的时间优选为35-45min,更优选为40min。在本发明优选的实施例中,还包括恒温焙烤晾干后杀菌、真空包装的步骤,其中杀菌的方式优选为紫外灯杀菌,杀菌的时间优选为1-3min,更优选为2min。
下面结合实施例对本发明提供的技术方案进行详细的说明,但是不能把它们理解为对本发明保护范围的限定。
实施例1
准确称取白茶100g、党参5g、白术3g、甘草5g、丹参3g、山楂4g、苍术4g、黄芪6g、豆蔻2g、厚朴3g、铁树叶4g、小茴香5g、桂皮5g、花椒5g、八角5g、香叶6g、红辣椒10g、白芷6g、川芎5g、灵香草8g、老姜50g,食用盐1500g,将其混合后粉碎,得腌料粉。
准确称取34880g猪肉,洗净后晾血水2h,与腌料粉第一次搓匀,搓匀后晾干1.5h,然后进行第二次搓匀,搓匀后晾干1.5h,然后进行第三次搓匀,搓匀后晾干1h,然后放入55℃恒温焙烤箱中焙烤2h,取出后晾干40min,紫外灯杀菌2min,真空包装。
实施例2
准确称取白茶100g、炒党参5g、炒白术3g、甘草5g、丹参3g、焦山楂4g、炒苍术4g、黄芪6g、豆蔻2g、厚朴3g、铁树叶4g、小茴香5g、桂皮5g、炒花椒5g、八角5g、香叶6g、红辣椒10g、白芷6g、川芎5g、灵香草8g、老姜50g,食用盐1500g,将其混合后粉碎,得腌料粉。
准确称取34880g猪肉,洗净后晾血水2h,与腌料粉第一次搓匀,搓匀后晾干1.5h,然后进行第二次搓匀,搓匀后晾干1.5h,然后进行第三次搓匀,搓匀后晾干1h,然后放入55℃恒温焙烤箱中焙烤2h,取出后晾干40min,紫外灯杀菌2min,真空包装。
实施例3
准确称取白茶90g、党参3g、白术1g、甘草3g、丹参1g、山楂2g、苍术2g、黄芪4g、豆蔻1g、厚朴1g、铁树叶2g、小茴香3g、桂皮3g、花椒3g、八角3g、香叶4g、红辣椒5g、白芷4g、川芎3g、灵香草6g、老姜40g,食用盐1300g,将其混合后粉碎,得腌料粉。
准确称取26712g牛肉,洗净后晾血水1h,与腌料粉第一次搓匀,搓匀后晾干1h,然后进行第二次搓匀,搓匀后晾干1.3h,然后进行第三次搓匀,搓匀后晾干0.8h,然后放入55℃恒温焙烤箱中焙烤1.9h,取出后晾干35min,紫外灯杀菌1min,真空包装。
实施例4
准确称取白茶110g、党参7g、白术5g、甘草7g、丹参5g、山楂6g、苍术6g、黄芪8g、豆蔻3g、厚朴5g、铁树叶6g、小茴香7g、桂皮7g、花椒7g、八角7g、香叶8g、红辣椒15g、白芷8g、川芎7g、灵香草10g、老姜60g,食用盐1700g,将其混合后粉碎,得腌料粉。
准确称取44088g鸡肉,洗净后晾血水3h,与腌料粉第一次搓匀,搓匀后晾干2h,然后进行第二次搓匀,搓匀后晾干1.7h,然后进行第三次搓匀,搓匀后晾干1.2h,然后放入55℃恒温焙烤箱中焙烤2.1h,取出后晾干45min,紫外灯杀菌3min,真空包装。
将上述实施例1-4所得的白茶咸肉与市面上常见的同种类咸肉产品进行风味口感等多方面比较,发现本发明所述白茶咸肉口感松软、鲜美,更适合大多人口味,营养价值更高,保鲜嫩度时间更长,本发明在没有添加任何防腐剂的基础上,保质期还延长了三分之一。而且市场上一般肉类腌制品含盐量为8%-12%,而本发明肉类腌制品含盐量在3%-5%之间,解决了传统食用腌肉容易使人摄盐量超标的技术问题。另外,本发明所述白茶咸肉口感风味独特、脂肪油而不腻、腌而不咸,改变了传统肉类腌成品的风味风格。
而且实施例1与实施例2相比较而言,实施例2的白茶咸肉口感更加的松软、鲜爽。
以上所述仅是本发明的优选实施方式,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的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (10)
1.一种白茶咸肉腌料,其特征在于,包括按重量份数计的如下组分:白茶90-110份、党参3-7份、白术1-5份、甘草3-7份、丹参1-5份、山楂2-6份、苍术2-6份、黄芪4-8份、豆蔻1-3份、厚朴1-5份、铁树叶2-6份、小茴香3-7份、桂皮3-7份、花椒3-7份、八角3-7份、香叶4-8份、红辣椒5-15份、白芷4-8份、川芎3-7份、灵香草6-10份、老姜40-60份,食用盐1300-1700份。
2.根据权利要求1所述腌料,其特征在于,所述党参为炒党参,所述白术为炒白术。
3.根据权利要求1所述腌料,其特征在于,所述山楂为焦山楂。
4.根据权利要求1所述腌料,其特征在于,所述苍术为炒苍术。
5.根据权利要求1所述腌料,其特征在于,所述花椒为炒花椒。
6.权利要求1-5任意一项所述腌料在腌制肉类制品中的应用。
7.一种白茶咸肉,其特征在于,将权利要求1-5任意一项所述腌料与肉搓匀后焙烤而成。
8.根据权利要求7所述白茶咸肉,其特征在于,所述腌料与肉的重量比为1:18-22。
9.一种权利要求7或8所述白茶咸肉的制备方法,其特征在于,包括如下步骤:将肉与所述腌料搓匀晾干,52-58℃恒温焙烤1.8-2.2h,晾干30-50min。
10.根据权利要求9所述制备方法,其特征在于,所述搓匀晾干具体为第一次搓匀后晾干1-2h,第二次搓匀后晾干1.3-1.7h,第三次搓匀后晾干0.8-1.2h。
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