CN108719815A - 一种风味猪肉即食制品的加工方法 - Google Patents
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- 238000001816 cooling Methods 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000012267 brine Substances 0.000 claims description 9
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 7
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- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
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- 150000003839 salts Chemical class 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
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- 235000013372 meat Nutrition 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
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- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 244000062250 Kaempferia rotunda Species 0.000 claims description 3
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 230000000903 blocking effect Effects 0.000 claims description 3
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- 210000004369 blood Anatomy 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
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Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
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- 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
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
本发明公开了一种风味猪肉即食制品的加工方法，本发明采用预煮+卤煮，可使猪肉均匀入味，采用真空冷却方式，真空冷却利用抽真空降压，将高温熟肉内的水分在低温、低压状态下迅速蒸发，在吸收自身热量的同时，使肉制品的内能降低、温度下降，可以显著缩短冷却时间，使熟肉制品快速越过20‑60℃这个微生物极易繁殖和生长的温度区间，从而最大限度地抑制微生物的生长，保持产品卫生和风味、延长产品保质期，油炸可使猪肉更加香脆可口，加入调料，口感较佳。
Description
技术领域
本发明涉及休闲熟食领域。
背景技术
猪肉熟食制品是深受广大消费者喜爱的传统风味食品，现有的猪肉制品类型单一、风味单一、保质期短，打开包装后易氧化和受到微生物污染，存在一定的安全隐患。
发明内容
本发明的目的在于提供一种风味猪肉即食制品的加工方法，口感独特，保质时间长。
为实现上述目的，本发明采用如下的技术方案：
一种风味猪肉即食制品的加工方法，包括以下步骤：
(1)把宰杀的肉猪清洗干净，把内脏、头脚、排骨和背骨去掉后，切分成块，再去掉血水、背浮油、肥肉和网状的结构组织等物；
(2)预煮猪肉：按100份水的重量份配制预煮香辛料和预煮调料：
预煮香辛料：八角0.2份、桂皮0.2份、生姜3份；
预煮调料：食盐0.8份；
预煮方法：按水量称取预煮香辛料，将预煮香辛料投入水中，加入预煮调料煮沸后，投入猪肉，小火煮15分钟，捞出，沥干，分切；
(3)卤煮猪肉：按100份水的重量份配制卤煮香辛料和卤煮调料：
卤煮香辛料：八角0.2份、桂皮0.15份、花椒0.15份、白芷0.15份、山奈0.25份、紫寇0.15份、甘草0.3份；
卤煮调料：食盐1.5份、麦芽糖0.6份、白糖1份、味精1份；
卤煮方法：按水量称取卤煮香辛料，用纱布包好，投入水中，煮沸后小火煮30分钟，制成卤水，按卤水与猪肉1.5：1的重量比，投入预煮分切后的猪肉，再次熬到煮沸后，小火煮10分钟；
(4)油炸：将卤煮过的猪肉放入油炸锅里的食用油中，油炸温度控制在150-160度，油炸至猪肉肉质收缩；
(5)冷却：将油炸的熟肉迅速转移至真空冷却箱中，于真空环境下由高温迅速冷却至-2--3℃，真空度为0.05-0.15Mpa；
(6)熟品拌料：按100份猪肉重量份配制风味调料：香辣剁辣椒20份、小茴香4份、葱白8份、蒜末6份、姜丝6份、鸡精2份、生抽3份、白糖4份、辣椒粉2.5份、食用油8份、白酒3.5份；拌料方法：将配制好的风味调料放入冷却后的猪肉中拌匀即可；
(7)包装成品：将拌制好料的猪肉按包装袋规格，称重装袋，抽真空后封口，以水作传热介质，在温度115-118度下高压杀菌消毒15-20分钟。
本发明的有益效果：本发明采用预煮+卤煮，可使猪肉均匀入味，采用真空冷却方式，真空冷却利用抽真空降压，将高温熟肉内的水分在低温、低压状态下迅速蒸发，在吸收自身热量的同时，使肉制品的内能降低、温度下降，可以显著缩短冷却时间，使熟肉制品快速越过20-60℃这个微生物极易繁殖和生长的温度区间，从而最大限度地抑制微生物的生长，保持产品卫生和风味、延长产品保质期，油炸可使猪肉更加香脆可口，加入调料，口感较佳。
具体实施方式
下面结合具体实施例进一步详细描述本发明的技术方案。
(一)准备预煮料:按100份水的重量份配制预煮香辛料和预煮调料：
预煮香辛料：八角0.2份、桂皮0.2份、生姜3份；预煮调料：食盐0.8份；
(二)准备煮料：按100份水的重量份配制卤煮香辛料和卤煮调料：
卤煮香辛料：八角0.2份、桂皮0.15份、花椒0.15份、白芷0.15份、山奈0.25份、紫寇0.15份、甘草0.3份；卤煮调料：食盐1.5份、麦芽糖0.6份、白糖1份、味精1份；
(三)制作工艺：
(1)把宰杀的肉猪清洗干净，把内脏、头脚、排骨和背骨去掉后，切分成块，再去掉血水、背浮油、肥肉和网状的结构组织等物；
(2)预煮猪肉：按水量称取香辛料，将香辛料投入水中，加入调料煮沸后，投入猪肉，小火煮15分钟，捞出，沥干，分切；
(3)卤煮猪肉：按水量称取香辛料，用纱布包好，投入水中，煮沸后小火煮30分钟，制成卤水，按卤水与猪肉1.5：1的重量比，投入预煮分切后的猪肉，再次熬到煮沸后，小火煮10分钟；
(4)油炸：将卤煮过的猪肉放入油炸锅里的食用油中，油炸温度控制在150-160度，油炸至猪肉肉质收缩；
(5)冷却：将油炸的熟肉迅速转移至真空冷却箱中，于真空环境下由高温迅速冷却至-2--3℃，真空度为0.05-0.15Mpa；
(6)熟品拌料：按100份猪肉重量份配制调料，香辣剁辣椒20份、小茴香4份、葱白8份、蒜末6份、姜丝6份、鸡精2份、生抽3份、白糖4份、辣椒粉2.5份、食用油8份、白酒3.5份；拌料方法：将配制好的调料放入冷却后的猪肉中拌匀即可；
(7)包装成品：将拌制好料的猪肉按包装袋规格，称重装袋，抽真空后封口，以水作传热介质，在温度115-118度下高压杀菌消毒15-20分钟。
Claims (1)
1.一种风味猪肉即食制品的加工方法，其特征在于，包括以下步骤：
(1)把宰杀的肉猪清洗干净，把内脏、头脚、排骨和背骨去掉后，切分成块，再去掉血水、背浮油、肥肉和网状的结构组织等物；
(2)预煮猪肉：按100份水的重量份配制预煮香辛料和预煮调料：
预煮香辛料：八角0.2份、桂皮0.2份、生姜3份；
预煮调料：食盐0.8份；
预煮方法：按水量称取预煮香辛料，将预煮香辛料投入水中，加入预煮调料煮沸后，投入猪肉，小火煮15分钟，捞出，沥干，分切；
(3)卤煮猪肉：按100份水的重量份配制卤煮香辛料和卤煮调料：
卤煮香辛料：八角0.2份、桂皮0.15份、花椒0.15份、白芷0.15份、山奈0.25份、紫寇0.15份、甘草0.3份；
卤煮调料：食盐1.5份、麦芽糖0.6份、白糖1份、味精1份；
卤煮方法：按水量称取卤煮香辛料，用纱布包好，投入水中，煮沸后小火煮30分钟，制成卤水，按卤水与猪肉1.5：1的重量比，投入预煮分切后的猪肉，再次熬到煮沸后，小火煮10分钟；
(4)油炸：将卤煮过的猪肉放入油炸锅里的食用油中，油炸温度控制在
150-160度，油炸至猪肉肉质收缩；
(5)冷却：将油炸的熟肉迅速转移至真空冷却箱中，于真空环境下由高温迅速冷却至-2--3℃，真空度为0.05-0.15Mpa；
(6)熟品拌料：按100份猪肉重量份配制风味调料：香辣剁辣椒20份、小茴香4份、葱白8份、蒜末6份、姜丝6份、鸡精2份、生抽3份、白糖4份、辣椒粉2.5份、食用油8份、白酒3.5份；拌料方法：将配制好的风味调料放入冷却后的猪肉中拌匀即可；
(7)包装成品：将拌制好料的猪肉按包装袋规格，称重装袋，抽真空后封口，以水作传热介质，在温度115-118度下高压杀菌消毒15-20分钟。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115720991A (zh) * | 2021-08-31 | 2023-03-03 | 北京二商肉类食品集团有限公司 | 即食卤煮的制作方法 |
| CN119794034A (zh) * | 2024-12-31 | 2025-04-11 | 爱绿城环保科技有限公司 | 一种利用生蚝壳高温煅烧制备贝壳粉的工艺及装置 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115720991A (zh) * | 2021-08-31 | 2023-03-03 | 北京二商肉类食品集团有限公司 | 即食卤煮的制作方法 |
| CN119794034A (zh) * | 2024-12-31 | 2025-04-11 | 爱绿城环保科技有限公司 | 一种利用生蚝壳高温煅烧制备贝壳粉的工艺及装置 |
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Application publication date: 20181102 |