CN104522697A - 一种肉类卤制品的加工方法 - Google Patents
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- 238000000034 method Methods 0.000 title abstract description 7
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 33
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 19
- 206010033546 Pallor Diseases 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 6
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- 235000020995 raw meat Nutrition 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 abstract description 12
- 235000013622 meat product Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000009938 salting Methods 0.000 abstract description 2
- 230000003260 anti-sepsis Effects 0.000 abstract 1
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- 239000001390 capsicum minimum Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- 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
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Abstract
本发明属于食品加工领域,具体公布了一种肉类卤制品的加工方法,包括解冻、清洗、热烫、腌制、离心脱水、微波烘干、真空封口、杀菌的步骤。鸡爪、鸭爪、鸡翅膀、鸭翅膀、猪皮等肉类卤制品加工过程中,由于高温杀菌后组织烂如泥,因此通常采用辐照灭菌,但辐照设备昂贵,杀菌费用高,使肉类卤制品加工成本高,企业难以支持,本发明解决了市面上鸡爪、鸭爪、鸡翅膀、鸭翅膀、猪皮等肉制品加工企业袋装杀菌防腐保鲜的技术问题,具有巨大的应用前景。
Description
技术领域
本发明属于食品加工领域,具体涉及一种肉类卤制品的加工方法。
背景技术
卤制品是中国的传统食品,其以皮韧肉香著称,可以直接食用,产品口感丰富,且咀嚼时骨肉生香,风味独特。卤制菜不是单一的烹制法,而是集烹制(加热)与调味二者于一身,其取材方便,可丰可俭;质地适口,味感丰富;香气宜人,润而不腻;携带方便,易于保管;增加食欲,有益营养。
目前市场上鸡爪、鸭爪、鸡翅膀、鸭翅膀、猪皮等肉类卤制品加工过程中,存在着需采购较为昂贵的原料用于生产,而用存放时间低于一年的嫩鸡爪等进行生产,由于其高温杀菌后组织烂如泥,因此通常采用辐照灭菌,但辐照安全性尚无定论,且设备昂贵,杀菌费用高,使肉类卤制品加工成本居高不下,利润空间越来越小,企业难以支持,因此,急需开发出一套在保质保量的基础上更优化、更节约成本的肉类卤制品加工方法。
发明内容
本发明的目的在于提供一种肉类卤制品的加工方法,解决了市面上嫩鸡爪等存放时间低于一年的肉类不耐高温杀菌的问题,克服了肉制品加工企业袋装杀菌防腐保鲜的技术问题,具有巨大的应用前景。
为实现上述目的,本发明采用如下技术方案:
一种肉类卤制品的加工方法包括解冻、清洗、热烫、腌制、离心脱水、微波烘干、真空封口、杀菌。
其具体包括如下步骤:
1)解冻:采用不高于25℃的流水将冷冻存放的肉类原材料进行解冻,使其彻底化开;
2)清洗:用流水对解冻的肉类原材料进行清洗;
3)热烫:将清洗后的肉类原材料,用75-100℃热水浸泡1-10分钟,除血去腥,捞出放入冷水中再次冲洗后取出;
4)腌制:将热烫后的肉类与调味料拌和均匀或放入调味液中均匀腌制,时间为1-48小时;
5)离心脱水:将腌制过的肉类离心脱水处理5-10分钟,离心转速为2000~3000转/分钟;
6)微波烘干:将脱水后的肉类进行微波烘干,以去除10-40%的水分;
7)真空封口:将微波烘干的肉类采用真空包装,热封口;
8)杀菌:将包装好的肉类放入杀菌釜,于80-125℃下杀菌处理10-30分钟即得成品。
所述肉类原材料为存放时间少于一年的肉类,包括鸡爪、鸭爪、鸡翅膀、鸭翅膀、猪皮。
本发明的显著优点在于:
(1)本发明采用的原料为存放时间少于一年的鸡爪、鸭爪、鸡翅膀、鸭翅膀、猪皮等不耐高温杀菌的肉制品,可有效节约原料成本 ;
(2)嫩鸡爪、鸭爪、鸡翅膀、鸭翅膀、猪皮等肉类高温杀菌后组织烂如泥,因此通常采用辐照杀菌,但辐照安全性尚无定论,且设备昂贵,杀菌费用高,使肉类卤制品加工成本高,企业难以支持。本发明采用热烫、离心脱水、微波烘干等生产工艺,解决了市面上嫩鸡爪等存放时间低于一年的肉类不耐高温杀菌的问题,克服了肉制品加工企业袋装杀菌防腐保鲜的技术问题,具有巨大的应用前景。
具体实施方式
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,单本发明不仅限于此。
实施例1
一种肉类卤制品的加工方法具体包括如下步骤:
1)解冻:采用不高于25℃的流水将冷冻存放3个月的嫩鸡爪进行解冻,使其彻底化开;
2)清洗:用流水对解冻的嫩鸡爪进行清洗;
3)热烫:将清洗后的鸡爪100kg用80℃热水浸泡5分钟,除血去腥,捞出放入冷水中再次冲洗后取出;
4)腌制:将热烫后的鸡爪与辣椒、盐、酱油、料酒等调味料拌和均匀,处理时间为15小时;
5)离心脱水:将腌制过的鸡爪离心脱水处理5分钟,离心转速为3000转/分钟;
6)微波烘干:将脱水后的鸡爪进行微波烘干,以去除20%的水分;
7)真空封口:将微波烘干的鸡爪采用真空包装,热封口;
8)杀菌:将包装好的鸡爪放入杀菌釜,于121℃下杀菌处理15分钟即得成品。
实施例2
一种肉类卤制品的加工方法具体包括如下步骤:
1)解冻:采用不高于25℃的流水将冷冻存放6个月的嫩鸭爪进行解冻,使其彻底化开;
2)清洗:用流水对解冻的嫩鸭爪进行清洗;
3)热烫:将清洗后的鸭爪50kg用100℃热水浸泡1分钟,除血去腥,捞出放入冷水中再次冲洗后取出;
4)腌制:将热烫后的鸭爪与白砂糖、盐、酱油、香辛粉等调味料拌和均匀,处理时间为1.5小时;
5)离心脱水:将腌制过的鸭爪离心脱水处理8分钟,离心转速为2500转/分钟;
6)微波烘干:将脱水后的鸭爪进行微波烘干,以去除10%的水分;
7)真空封口:将微波烘干的鸭爪采用真空包装,热封口;
8)杀菌:将包装好的鸭爪放入杀菌釜,于100℃下杀菌处理30分钟即得成品。
实施例3
一种肉类卤制品的加工方法具体包括如下步骤:
1)解冻:采用不高于25℃的流水将冷冻存放8个月的嫩鸡翅进行解冻,使其彻底化开;
2)清洗:用流水对解冻的嫩鸡翅进行清洗;
3)热烫:将清洗后的鸡翅60kg用75℃热水浸泡10分钟,除血去腥,捞出放入冷水中再次冲洗后取出;
4)腌制:将热烫后的鸡翅放入辣椒、生姜、味精、盐、乳酸、水等调配成的调味液中均匀腌制,腌制时间为48小时;
5)离心脱水:将腌制过的鸡翅离心脱水处理10分钟,离心转速为2000转/分钟;
6)微波烘干:将脱水后的鸡翅进行微波烘干,以去除40%的水分;
7)真空封口:将微波烘干的鸡翅采用真空包装,热封口;
8)杀菌:将包装好的鸡翅放入杀菌釜,于125℃下杀菌处理10分钟即得成品。
本发明解决了市面上嫩鸡爪、鸭爪、鸡翅膀、鸭翅膀、猪皮等肉类无法高温杀菌的问题,克服了肉制品加工企业袋装杀菌防腐保鲜的技术问题,制得的卤制品形状完整,肉质富有弹性,嫩而不烂,口感良好。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (3)
1. 一种肉类卤制品的加工方法,其特征在于:包括解冻、清洗、热烫、腌制、离心脱水、微波烘干、真空封口、杀菌的步骤。
2. 根据权利要求1所述的肉类卤制品的加工方法,其特征在于:具体包括如下步骤:
(1)解冻:采用不高于25℃的流水将冷冻存放的肉类原材料进行解冻,使其彻底化开;
(2)清洗:用流水对解冻的肉类原材料进行清洗;
(3)热烫:将清洗后的肉类原材料用75-100℃热水浸泡1-10分钟,除血去腥,捞出放入冷水中再次冲洗后取出;
(4)腌制:将热烫后的肉类与调味料拌和均匀或放入调味液中均匀腌制,时间为1-48小时;
(5)离心脱水:将腌制过的肉类离心脱水处理5-10分钟,离心转速为2000~3000转/分钟;
(6)微波烘干:将脱水后的肉类进行微波烘干,以去除10-40%的水分;
(7)真空封口:将微波烘干的肉类采用真空包装,热封口;
(8)杀菌:将包装好的肉类放入杀菌釜,于80-125℃下杀菌处理10-30分钟,即得成品。
3. 根据权利要求2所述肉类卤制品的加工方法,其特征在于:所述肉类原材料为存放时间少于一年的肉类,包括鸡爪、鸭爪、鸡翅膀、鸭翅膀、猪皮。
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