CN103622067A - 一种酸肉的制作过程 - Google Patents
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- CN103622067A CN103622067A CN201210303911.2A CN201210303911A CN103622067A CN 103622067 A CN103622067 A CN 103622067A CN 201210303911 A CN201210303911 A CN 201210303911A CN 103622067 A CN103622067 A CN 103622067A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title abstract 3
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 28
- 235000019713 millet Nutrition 0.000 claims abstract description 28
- 235000015277 pork Nutrition 0.000 claims abstract description 25
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 23
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 23
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 235000012054 meals Nutrition 0.000 claims abstract description 6
- 239000000919 ceramic Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- 235000019991 rice wine Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims description 18
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 235000007983 food acid Nutrition 0.000 claims description 3
- 230000002269 spontaneous effect Effects 0.000 claims description 3
- 235000012976 tarts Nutrition 0.000 claims description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract 4
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Cereal-Derived Products (AREA)
- Seasonings (AREA)
Abstract
一种酸肉的制作过程,它涉及食品领域。将干净的猪肉切成小片,加适量食用盐和米酒搅拌,装入容器盖好,在阴凉处放置18~24小时,小米或高粱粉加水搅拌,装进蒸笼,用高温蒸熟,取出蒸熟的小米或高粱粉待温度在80~90度之间时加入腌制好的猪肉搅拌,迅速把猪肉连同蒸熟的小米或高粱粉一起装进陶瓷腌制器,上层加盖一层5厘米厚的纯小米或高粱粉然后密封,在阴凉处放置60天。是一种餐用食品,制作过程简单,食用方便,干净卫生,肉色鲜美,不油腻,开胃,助消化。
Description
技术领域
本发明涉及食品领域,具体涉及一种酸肉的制作过程。
背景技术
鲜猪肉经合理腌制后,不仅可保存在较长的时间内不致变质,而且腌制成的酸肉风味独具、回味悠长,可以烹制成多种菜肴,尤其每年春节,中国农村都有杀猪过年的习俗,许多家庭都会有一时吃不了的鲜肉,选合适者腌起来制成酸肉,无需特殊的保存条件,能保存一年以上,而且酸肉肉色鲜美,味道独具,不油腻,开胃,助消化,因此酸肉是每个家庭首选的腌制食品。
发明内容
发明目的:本发明的目的是提供一种酸肉的制作过程,它是一种餐用食品,制作过程简单,食用方便,干净卫生。
技术方案:为解决背景技术所存在的问题,本发明是采用以下技术方案:
1、将干净的猪肉切成小片加适量食用盐和米酒搅拌,充分搅拌均匀后,装入容器盖好,在阴凉处放置18~24小时,让盐味渗入猪肉;
2、小米或高粱粉加水搅拌,装进蒸笼,用高温蒸熟;
3、取出蒸熟的小米或高粱粉待温度在80~90度之间时,加入腌制好的猪肉,进行搅拌,搅拌过程中,用手去摸猪肉,感觉到还有热度,便迅速把猪肉连同蒸熟的小米或高粱粉一起装进陶瓷腌制器,上层加盖一层5厘米厚的纯小米或高粱粉然后密封,在阴凉处放置,让小米或高粱粉和猪肉自然发酵60天后即可食用;
4、食用酸肉时,取出酸肉甩掉部分小米或高粱粉,放入餐碟直接食用,或用蒸锅温火蒸一下,看见开始有猪油渗出即可,此时可闻到酸肉独有的咸酸味,味道新鲜。
制作流程:将干净的猪肉切成小片——加适量食用盐和米酒搅拌——装入容器盖好——在阴凉处放置18~24小时——小米或高粱粉加水搅拌——装进蒸笼,用高温蒸熟——取出蒸熟的小米或高粱粉待温度在80~90度之间时加入腌制好的猪肉搅拌——迅速把猪肉连同蒸熟的小米或高粱粉一起装进陶瓷腌制器——上层加盖一层5厘米厚的纯小米或高粱粉然后密封——在阴凉处放置60天——即可食用
有益效果:本发明与现有技术相比,其有益效果是:
本发明采用小米或高粱粉代替传统的大米粉或玉米粉,制作出的酸肉肉色鲜美,味道更纯,更能保持不油腻,开胃,助消化所特色。
具体实施方式
下面对本发明技术方案进行详细说明:
1、将干净的猪肉切成小片加适量食用盐和米酒搅拌,充分搅拌均匀后,装入容器盖好,在阴凉处放置18~24小时,让盐味渗入猪肉;
2、小米或高粱粉加水搅拌,装进蒸笼,用高温蒸熟;
3、取出蒸熟的小米或高粱粉待温度在80~90度之间时,加入腌制好的猪肉,进行搅拌,搅拌过程中,用手去摸猪肉,感觉到还有热度,便迅速把猪肉连同蒸熟的小米或高粱粉一起装进陶瓷腌制器,上层加盖一层5厘米厚的纯小米或高粱粉然后密封,在阴凉处放置,让小米或高粱粉和猪肉自然发酵60天后即可食用;
4、食用酸肉时,取出酸肉甩掉部分小米或高粱粉,放入餐碟直接食用,或用蒸锅温火蒸一下,看见开始有猪油渗出即可,此时可闻到酸肉独有的咸酸味,味道新鲜。
Claims (2)
1.一种酸肉的制作过程,其特征在于:(1)将干净的猪肉切成小片加适量食用盐和米酒搅拌,充分搅拌均匀后,装入容器盖好,在阴凉处放置18~24小时,让盐味渗入猪肉;(2)小米加水搅拌,装进蒸笼,用高温蒸熟;(3)取出蒸熟的小米待温度在80~90度之间时,加入腌制好的猪肉,进行搅拌,搅拌过程中,用手去摸猪肉,感觉到还有热度,便迅速把猪肉连同蒸熟的小米一起装进陶瓷腌制器,上层加盖一层5厘米厚的纯小米然后密封,在阴凉处放置,让小米和猪肉自然发酵60天后即可食用;(4)食用酸肉时,取出酸肉甩掉部分小米,放入餐碟直接食用,或用蒸锅温火蒸一下,看见开始有猪油渗出即可,此时可闻到酸肉独有的咸酸味,味道新鲜。
2.根据权利要求1所述的一种酸肉制作过程,其特征在于所述的小米还可以是高粱粉。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104544269A (zh) * | 2015-02-05 | 2015-04-29 | 李慧川 | 一种酸肉丸子 |
CN104643130A (zh) * | 2014-06-17 | 2015-05-27 | 侯荣山 | 五香干酸肉的制作方法 |
CN104643122A (zh) * | 2014-06-17 | 2015-05-27 | 侯荣山 | 五香干酸鸭的制作方法 |
CN106579063A (zh) * | 2017-01-04 | 2017-04-26 | 黄振忠 | 一种腌制酸鱼的制作过程 |
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CN1236576A (zh) * | 1998-05-21 | 1999-12-01 | 张焰 | 软罐头包装酸肉类食品 |
CN101305814A (zh) * | 2008-06-19 | 2008-11-19 | 成都大学 | 一种富含ω-3不饱和脂肪酸肉制品的加工方法 |
CN101791129A (zh) * | 2009-12-08 | 2010-08-04 | 凌连聪 | 一种腌制猪肉的制作过程 |
KR20110012060A (ko) * | 2009-07-29 | 2011-02-09 | 남부대학교산학협력단 | 곰보배추와 그 발효액을 이용한 보쌈용 수육의 제조방법 |
CN102240024A (zh) * | 2011-08-08 | 2011-11-16 | 谈应刚 | 一种五谷杂粮蒸肉粉及其生产方法 |
-
2012
- 2012-08-24 CN CN201210303911.2A patent/CN103622067A/zh active Pending
Patent Citations (5)
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CN1236576A (zh) * | 1998-05-21 | 1999-12-01 | 张焰 | 软罐头包装酸肉类食品 |
CN101305814A (zh) * | 2008-06-19 | 2008-11-19 | 成都大学 | 一种富含ω-3不饱和脂肪酸肉制品的加工方法 |
KR20110012060A (ko) * | 2009-07-29 | 2011-02-09 | 남부대학교산학협력단 | 곰보배추와 그 발효액을 이용한 보쌈용 수육의 제조방법 |
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Non-Patent Citations (1)
Title |
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卫飞,等: "酸肉的营养价值及安全性研究", 《粮食科技与经济》, vol. 36, no. 4, 31 July 2011 (2011-07-31), pages 54 - 56 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104643130A (zh) * | 2014-06-17 | 2015-05-27 | 侯荣山 | 五香干酸肉的制作方法 |
CN104643122A (zh) * | 2014-06-17 | 2015-05-27 | 侯荣山 | 五香干酸鸭的制作方法 |
CN104544269A (zh) * | 2015-02-05 | 2015-04-29 | 李慧川 | 一种酸肉丸子 |
CN106579063A (zh) * | 2017-01-04 | 2017-04-26 | 黄振忠 | 一种腌制酸鱼的制作过程 |
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