CN1788575A - 风干畜禽鱼肉的制做方法 - Google Patents

风干畜禽鱼肉的制做方法 Download PDF

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CN1788575A
CN1788575A CN 200410104229 CN200410104229A CN1788575A CN 1788575 A CN1788575 A CN 1788575A CN 200410104229 CN200410104229 CN 200410104229 CN 200410104229 A CN200410104229 A CN 200410104229A CN 1788575 A CN1788575 A CN 1788575A
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meat
fish
fire
air
flesh
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任清瑞
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Abstract

本发明的风干畜禽鱼肉的制做方法属于食品领域，其采用①分解：将畜类屠宰后去皮，按腿、肋、脊、颈几部份分解成块，也可屠宰后去除内脏，整畜直接火烤去毛，刷去皮上的黑渍后再按腿、肋、脊、颈几部份分解成块。②腌制：分解后的鲜肉按重量比均匀撒放食盐，撒盐后的肉置于敞口容器中腌制。③晾制熏烤：将腌制后的肉挂在通风阴凉的室内，按肉的重量比用爬山松枝加锯沫在室内制烟定期熏烤。禽、鱼肉按重量比均匀撒放食盐、花椒粉和辣椒粉，其余制做方法均同于畜类。本发明可延长畜、禽、鱼等鲜肉的存放时间，也有利于运输和再加工。对风干熏烤后的肉进行清沌或炒制，别有一番风味。

Description

风干畜禽鱼肉的制做方法
1、技术领域：本发明的风干畜禽鱼肉的制做方法属于食品领域。
2、背景技术：通常，畜、禽、鱼肉的存放主要采用冷冻、腌制等方式，其存在食用时鲜肉味淡而油腻大，不宜运输，存放时间短等缺陷。
3、发明内容：本发明的目的在于提供一种可延长鲜肉存放时间，味道醇香不油腻的风干畜禽鱼肉的制做方法。
本发明所采用的技术方案是：①分解：将畜类屠宰后去皮，按腿、肋、脊、颈几部份分解成块，也可屠宰后去除内脏，整畜直接火烤去毛，刷去皮上的黑渍后再按腿、肋、脊、颈几部份分解成块。②腌制：分解后的鲜肉按重量比均匀撒放食盐，撒盐后的肉置于敞口容器中腌制。③晾制熏烤：将腌制后的肉挂在通风阴凉的室内，按肉的重量比用爬山松枝加锯沫在室内制烟定期熏烤。禽、鱼肉按重量比均匀撒放食盐、花椒粉和辣椒粉，其余制做方法均同于畜类
由于采用上述方案，就可延长畜、禽、鱼等鲜肉的存放时间，也有利于运输和再加工。对风干熏烤后的肉进行清沌或炒制，别有一番风味。
4、具体实施方式：
实施例1：畜类
①分解：屠宰后去皮，按腿、肋、脊、颈几部份分解成块，也可屠宰后去除内脏，整畜直接火烤去毛，火烤温度在200-600度，烤至皮色发黄，刷去皮上的黑渍后再按腿、肋、脊、颈几部份分解成块。
②腌制：分解后的鲜肉按每公斤肉3-15克食盐的比例均匀撒放食盐，撒盐后的肉置于敞口容器中腌制1-2天，每天翻动2-4次。
③晾制熏烤：将腌制后的肉挂在通风阴凉的室内20-60日，每7天熏烤一次，每100公斤肉用2-10公斤爬山松枝加4-10公斤锯沫在室内制烟熏烤，每次熏烤以松枝、锯沫燃尽为止。
实施例2：禽、鱼类
①分解：禽、鱼肉按两片或两半分解开。
②腌制：分解后的禽、鱼肉按每公斤肉均匀撒放食盐3-15克、花椒粉6-30克、辣椒粉9-60克的比例，撒放食盐、花椒粉和辣椒粉。撒盐后的禽、鱼肉置于敞口容器中腌制1-2天，每天翻动2-4次。
③晾制熏烤：同实施例1中之③。

Claims (2)

1、本发明的风干畜禽鱼肉的制做方法，其特征是：
①分解：屠宰后的畜先去皮，按腿、肋、脊、颈几部份分解成块，或屠宰后去除内脏，整畜直接火烤去毛，火烤温度在200-600度，烤至皮色发黄，刷去皮上的黑渍后再按腿、肋、脊、颈几部份分解成块；
②腌制：分解后的鲜肉按每公斤肉3-15克食盐的比例均匀撒放食盐，撒盐后的肉置于敞口容器中腌制1-2天，每天翻动2-4次；
③晾制熏烤：将腌制后的肉挂在通风阴凉的室内20-60日，每7天熏烤一次，每100公斤肉用2-10公斤爬山松枝加4-10公斤锯沫在室内制烟熏烤，每次熏烤以松枝、锯沫燃尽为止。
2、根据权利要求1所述的风干畜禽鱼肉的制做方法，其特征是：
①分解：禽、鱼肉按两片或两半分解开；
②腌制：分解后的禽、鱼肉按每公斤肉均匀撒放食盐3-15克、花椒粉6-30克、辣椒粉9-60克的比例，撒放食盐、花椒粉和辣椒粉，撒盐后的禽、鱼肉置于敞口容器中腌制1-2天，每天翻动2-4次；
③晾制熏烤：同权利要求1中的③。
CN 200410104229 2004-12-17 2004-12-17 风干畜禽鱼肉的制做方法 Pending CN1788575A (zh)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102078007A (zh) * 2010-12-13 2011-06-01 河南工业大学 一种冷却风干肉制品的加工方法
CN103548976A (zh) * 2013-11-15 2014-02-05 湖南农业大学 一种传统湘式腊肉烟熏复合材料及其制备方法
CN105962157A (zh) * 2016-04-26 2016-09-28 郑思慧 山茶香鱼及其制作方法

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102078007A (zh) * 2010-12-13 2011-06-01 河南工业大学 一种冷却风干肉制品的加工方法
CN102078007B (zh) * 2010-12-13 2013-05-01 河南工业大学 一种冷却风干肉制品的加工方法
CN103548976A (zh) * 2013-11-15 2014-02-05 湖南农业大学 一种传统湘式腊肉烟熏复合材料及其制备方法
CN103548976B (zh) * 2013-11-15 2015-03-18 湖南农业大学 一种传统湘式腊肉烟熏复合材料及其制备方法
CN105962157A (zh) * 2016-04-26 2016-09-28 郑思慧 山茶香鱼及其制作方法

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