CN107897750A - 一种腌腊猪肉的方法及其所用腌制配料 - Google Patents
一种腌腊猪肉的方法及其所用腌制配料 Download PDFInfo
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Abstract
本发明公开了一种腌腊猪肉的方法及其所用腌制配料，采用注射的方法将部分食用盐和D‑异抗坏血酸钠进入到肉组织内部，有效保持D‑异抗坏血酸钠的抗氧化作用，使其抗氧化作用时间有效延长。在烟熏燃料中加入白砂糖，有效减少熏烤时间，整体产品生产时间最多只需10天时间，生产周期短。产品采用真空包装，并在0‑4℃条件下贮存，不仅延长了保质期，又保证了产品的交叉污染，亦可阻绝空气，防止油脂氧化哈败。
Description
技术领域
本发明涉及食品加工领域，具体涉及一种腌腊猪肉的方法及其所用腌制配料。
背景技术
腌腊猪肉作为我国传统腌腊制品中的重要组成部分和典型代表，由于其美观的色泽、独有的香味以及保藏时间长久等优点，在我国具有悠久的历史，消费市场非常广阔。传统腌腊猪肉为了达到长期保藏的目的，含盐量高，有些高达8％以上，属于高盐食品，易引发高血压、心脑血管疾病甚至癌症，对人体健康极为不利。且猪肉腌制和熏制时间长，使产品水分含量低，肉表面风干腌制，口感过咸，质地较硬。另外，传统的腌腊猪肉未考虑油脂哈败情况的发生，导致气温稍微升高后，便会产生油脂哈败的气味，从而影响产品风味。
因此，传腌腊猪肉的生产加工周期过长，制约了其工业化发展，包装形态粗狂，多为散装，无规范的产品标识，导致肉表面风干严重，若天气潮湿则会返潮生霉，油脂长期接触空气也会容易哈败变质。
发明内容
针对现有技术中所存在的不足，本发明提供了一种腌腊猪肉的方法及其所用腌制配料，解决了现有腌制方法时间长，制作周期长，不能工业化生产，保质期短的问题。
为实现上述目的，本发明采用了如下的技术方案：一种腌腊猪肉的腌制配料配方，配方由以下重量份数的原料制成：
白砂糖1-3份、味精1-3份、白酒1-2份、花椒粉0.4-0.8份、茴香粉0.3-0.5份、五香粉0.3-0.6份、生抽2-3份、老抽1-1.5份、食盐1-3份。
本方案还提出运用腌制配料配方的腌制腌腊猪肉方法，原料由质量份制成，包括以下步骤：
a.选取猪五花肉100份；
b.将食盐2份、D-异抗坏血酸钠0.5-0.8份和水10-15份制成水溶液，然后将水溶液分散均匀地注射到五花肉内，得到初级猪五花肉；
c.混合：将初级猪五花肉加入腌制配料，然后在温度为0-10℃、真空度为0.06-0.08Mpa的低温真空间歇式滚揉，滚揉时长为40-60分钟；
d.干燥：将滚揉好的初级猪五花肉吊挂，吊挂环境的温度为8-12℃、相对湿度为60-70％，吊挂时间为1-2天,吊挂期间每满24小时通风一次，干燥完成后得到次级猪五花肉；
e.熏烤：将次级猪五花肉用松柏枝作为燃料产生的烟进行熏烤，熏烤时烟的温度为40-50℃，熏烤时长为0.5-1小时，其中松柏枝的处理方法为：将浓度为10-20％的白砂糖水溶液喷洒在上层的松柏枝上；
f.晾晒：将熏好的次级猪五花肉放在温度为8-12℃、相对湿度为60-70％的环境中晾晒5-7天；晾晒中，每满24小时通风一次；晾晒完成后，得到腌腊猪肉；
g.包装：将腌腊猪肉进行真空包装，并在0-4℃℃条件下进行贮存、流通。
相比于现有技术，本发明具有如下有益效果：采用注射的方法将部分食用盐和D-异抗坏血酸钠进入到肉组织内部，有效保持D-异抗坏血酸钠的抗氧化作用，使其抗氧化作用时间有效延长。在烟熏燃料中加入白砂糖，有效减少熏烤时间，整体产品生产时间最多只需10天时间，生产周期短。产品采用真空包装，并在0-4℃条件下贮存，不仅延长了保质期，又保证了产品的交叉污染，亦可阻绝空气，防止油脂氧化哈败。
本发明配料少、色泽鲜明，口感鲜香、质地较软嫩。
具体实施方式
下面对本发明做进一步的说明。
本发明所述的一种腌腊猪肉的腌制配料配方，所述配方由以下重量份数的原料制成：
白砂糖1-3份、味精1-3份、白酒1-2份、花椒粉0.4-0.8份、茴香粉0.3-0.5份、五香粉0.3-0.6份、生抽2-3份、老抽1-1.5份、食盐1-3份。
当老抽1.5-2份、生抽0份、食盐1-3份时腊肉的酱红偏暗，酱油味浓，太咸；当老抽0.5-1份、生抽3-3.5份、食盐1-3份时，腊肉偏白，咸度稍淡；生抽2-3份、老抽1-1.5份、食盐1-3份时酱红油亮、咸度适中。
腌制腌腊猪肉方法，原料由质量份制成，包括以下步骤：
a.选取猪五花肉100份；
b.将食盐2份、D-异抗坏血酸钠0.5-0.8份和水10-15份制成水溶液，然后将水溶液分散均匀地注射到五花肉内，得到初级猪五花肉；能防止腌制品中致癌物质-亚硝胺的形成；
c.混合：将初级猪五花肉加入腌制配料，然后在温度为0-10℃、真空度为0.06-0.08Mpa的低温真空间歇式滚揉，滚揉时长为40-60分钟；搅拌混合均匀更容易入味，采用滚揉方式使腌料完全进入肉组织内部。
d.干燥：将滚揉好的初级猪五花肉吊挂，吊挂环境的温度为8-12℃、相对湿度为60-70％，吊挂时间为1-2天,吊挂期间每满24小时通风一次，干燥完成后得到次级猪五花肉；使其表面完全干燥，便于下面的加工工序；
e.熏烤：将次级猪五花肉用松柏枝作为燃料产生的烟进行熏烤，熏烤时烟的温度为40-50℃，熏烤时长为0.5-1小时，其中松柏枝的处理方法为：将浓度为10-20％的白砂糖水溶液喷洒在上层的松柏枝上；这样使腊肉的色泽更好。
f.晾晒：将熏好的次级猪五花肉放在温度为8-12℃、相对湿度为60-70％的环境中晾晒5-7天；晾晒中，每满24小时通风一次；晾晒完成后，得到腌腊猪肉；
g.包装：将腌腊猪肉进行真空包装，并在0-4℃℃条件下进行贮存、流通。
步骤c中将初级猪五花肉加入腌制配料时，将腌制配料涂抹初级五花肉上；选用真空滚揉机作为揉捻工具，真空滚揉机的转速为10r/min。这样便于工业生产。
选取猪五花肉加工成长为20-25cm、宽为4-6cm、厚为3-4cm的肉条。这样可方便人们取食及食用。
最后说明的是，以上实施例仅用以说明本发明的技术方案而非限制，尽管参照较佳实施例对本发明进行了详细说明，本领域的普通技术人员应当理解，可以对本发明的技术方案进行修改或者等同替换，而不脱离本发明技术方案的宗旨和范围，其均应涵盖在本发明的权利要求范围当中。
Claims (4)
1.一种腌腊猪肉的腌制配料配方，其特征在于，所述配方由以下重量份数的原料制成：
白砂糖1-3份、味精1-3份、白酒1-2份、花椒粉0.4-0.8份、茴香粉0.3-0.5份、五香粉0.3-0.6份、生抽2-3份、老抽1-1.5份、食盐1-3份。
2.一种腌制腊猪肉的腌制方法，其特征在于，包括权利要求1中所述的腌腊猪肉的腌制配料配方，原料由质量份制成，包括以下步骤：
a.选取猪五花肉100份；
b.将食盐2份、D-异抗坏血酸钠0.5-0.8份和水10-15份制成水溶液，然后将水溶液分散均匀地注射到五花肉内，得到初级猪五花肉；
c.混合：将初级猪五花肉加入腌制配料，然后在温度为0-10℃、真空度为0.06-0.08Mpa的低温真空间歇式滚揉，滚揉时长为40-60分钟；
d.干燥：将滚揉好的初级猪五花肉吊挂，吊挂环境的温度为8-12℃、相对湿度为60-70％，吊挂时间为1-2天,吊挂期间每满24小时通风一次，干燥完成后得到次级猪五花肉；
e.熏烤：将次级猪五花肉用松柏枝作为燃料产生的烟进行熏烤，熏烤时烟的温度为40-50℃，熏烤时长为0.5-1小时，其中松柏枝的处理方法为：将浓度为10-20％的白砂糖水溶液喷洒在上层的松柏枝上；
f.晾晒：将熏好的次级猪五花肉放在温度为8-12℃、相对湿度为60-70％的环境中晾晒5-7天；晾晒中，每满24小时通风一次；晾晒完成后，得到腌腊猪肉；
g.包装：将腌腊猪肉进行真空包装，并在0-4℃℃条件下进行贮存、流通。
3.如权利要求2一种腌制腊猪肉的腌制方法，其特征在于，步骤c中将初级猪五花肉加入腌制调料时，将腌制配料涂抹初级五花肉上；选用真空滚揉机作为揉捻工具，真空滚揉机的转速为10r/min。
4.如权利要求2一种腌制腊猪肉的腌制方法，其特征在于，选取猪五花肉加工成长为20-25cm、宽为4-6cm、厚为3-4cm的肉条。
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