阅读说明：本技术 一种腊肉的制作方法 (Method for making preserved meat ) 是由 周超超 于 2020-07-03 设计创作，主要内容包括：本发明公开了一种腊肉的制作方法,涉及食品加工技术领域,用于对腊肉的加工工艺进行改性,包括以下步骤：将原料肉分割成型,将食用盐、白酒、味精、花椒粉和食品添加剂搅拌均匀,涂抹在原料肉上腌制5～7天,将腌制后的原料肉晾挂风干,经过烟熏、冷却、包装后得到所述的腊肉；所述烟熏采用的烟熏材料包括柏木、杉树、稻壳、玉米秆、陈皮、桂皮、油茶壳、板栗壳；且烟熏分为三个阶段进行；本发明利用木材和辅料进行烟熏,同时烟熏时间分为三个阶段进行,得到风味浓郁,色泽鲜亮,肉质紧实,富有弹性且香味层次丰富的产品。(The invention discloses a method for making preserved meat, which relates to the technical field of food processing, is used for modifying the processing technology of the preserved meat, and comprises the following steps: cutting and molding raw meat, uniformly stirring edible salt, white spirit, monosodium glutamate, pepper powder and food additives, coating the raw meat on the raw meat for pickling for 5-7 days, airing and hanging the pickled raw meat, and smoking, cooling and packaging to obtain the preserved meat; the smoking material used for smoking comprises cypress, fir, rice hull, corn stalk, dried orange peel, cassia bark, camellia oleifera shell and chestnut shell; and the smoking is divided into three stages; according to the invention, wood and auxiliary materials are utilized for smoking, and meanwhile, the smoking time is divided into three stages, so that the product which is rich in flavor, bright in color, compact in meat quality, rich in elasticity and rich in fragrance level is obtained.)

1. The preparation method of the preserved meat is characterized by comprising the following steps:

cutting and molding raw meat, uniformly stirring edible salt, white spirit, monosodium glutamate, pepper powder and food additives, coating the raw meat on the raw meat for pickling for 5-7 days, airing and hanging the pickled raw meat, and smoking, cooling and packaging to obtain the preserved meat;

the smoking material used for smoking comprises cypress, fir, rice hull, corn stalk, dried orange peel, cassia bark, camellia oleifera shell and chestnut shell;

the smoking is carried out in three stages, wherein the temperature is kept at 55-60 ℃ for smoking for 7 hours in the first stage, the temperature is kept at 65-70 ℃ for smoking for 10 hours in the second stage, and the temperature is kept at 55-60 ℃ for smoking for 7 hours in the third stage.

2. The method for preparing preserved meat according to claim 1, wherein the pickling time is divided into 5-6 days of pickling in summer and turning over every 2 days, and 6-7 days of pickling in winter and turning over every 3 days.

3. The method for making preserved meat according to claim 1, wherein the airing and hanging time is 0.5-1.5 days.

4. The method for making preserved meat according to claim 1, wherein the smoked material comprises cypress, cedar, rice hull, corn stalk, dried orange peel, cinnamon, camellia oleifera shell and chestnut shell in a mass ratio of 10:10:5:5:3:1:2: 1.5.

5. The method of claim 1, wherein the relative humidity of the environment is kept below 20% during the smoking process.

6. The method for making preserved meat according to claim 1, wherein the mass ratio of the raw meat, the edible salt, the white spirit, the monosodium glutamate, the pepper powder and the food additive is 100: (1.8-2.2): (1.8-2.2): (0.8-1.2): (0.8-1.2): (0.1-0.145).

7. The method for making preserved meat according to claim 1, wherein the mass ratio of the raw meat, the edible salt, the white spirit, the monosodium glutamate, the pepper powder and the food additive is 100: 2: 2: 1: 1: 0.145.

8. the method for making preserved meat according to claim 1, wherein the food additives comprise sodium nitrite, sodium D-isoascorbate and sodium dehydroacetate.

Technical Field

The invention discloses a method for making preserved meat, relates to the technical field of food processing, and particularly relates to a meat product processing technology.

Background

The bacon is a processed product prepared by pickling meat and then baking. The preserved meat is mainly different from the bacon, the preserved meat belongs to Sichuan preserved meat and is the most famous, and the whole process of the Sichuan preserved meat is divided into three steps of material preparation, pickling and smoking, so that the preserved meat is an essential food on a table top in banquets such as the year-over festival of Sichuan people, the marital celebration and the like, and is difficult to forget by eaters.

Disclosure of Invention

The invention aims to: the method for preparing the preserved meat is characterized in that wood and auxiliary materials are utilized for smoking, and meanwhile, the smoking time is divided into three stages, so that the product which is rich in flavor, bright in color and luster, compact in meat quality, rich in elasticity and rich in fragrance layers is obtained.

The technical scheme adopted by the invention is as follows:

in order to achieve the purpose, the invention provides a method for making preserved meat, which comprises the following steps:

cutting raw meat into pieces, wherein the raw meat can be pork, beef and other meat, the raw meat is usually cut into strips or blocks, edible salt, white spirit, monosodium glutamate, pepper powder and food additives are uniformly stirred, the raw meat is coated on the raw meat and pickled for 5-7 days, the pickled raw meat is aired, hung and air-dried, and the preserved meat is obtained after smoking, cooling and packaging;

The smoking material used for smoking comprises cypress, fir, rice hull, corn stalk, dried orange peel, cassia bark, camellia oleifera shell and chestnut shell; cypress and cedar are selected as basic wood smoking materials, so that the resin is less, the smoke smell is good, the generation of smoke is avoided, the surface of preserved meat can be prevented from blackening, the content of hemicellulose in the components of the cypress and cedar is high, the hemicellulose contains phenol components, the fragrance is realized, the special smell can be endowed to the preserved meat, and the fragrance is improved; the rice hull and the corn stalk are good smoking materials, and the materials are cheap; adding dried orange peel, cassia bark, oil-tea camellia shell and Chinese chestnut shell, wherein the materials have unique fragrance and are added into the smoking materials as auxiliary materials, so that the auxiliary materials exert the flavor of the smoking materials, and finally, the product with strong smoking flavor and rich fragrance layers is obtained;

the smoking is carried out in three stages, wherein in the first stage, the temperature is kept at 55-60 ℃ for smoking for 7 hours, so that the meat of the preserved meat is preliminarily shaped and the meat is shrunk; the temperature is kept at 65-70 ℃ in the second stage for smoking for 10 hours, after the first stage of shaping, the smoking temperature is increased in the second stage, the generation of ester components is facilitated, and the ester components can improve the fat flavor of the preserved meat, so that the smoked flavor of the preserved meat is more aromatic; and in the third stage, the temperature is kept at 55-60 ℃ for smoking for 7 hours, and in the third stage, the temperature is reduced for smoking, so that the components and the texture of the preserved meat are stabilized while the water content of the preserved meat is ensured, the meat quality of the preserved meat is compact and elastic, and the taste is good.

Preferably, the pickling time is divided into 5-6 days of pickling in summer and turning over once every 2 days, and 6-7 days of pickling in winter and turning over once every 3 days. The raw meat is fully pickled, the raw meat is uniformly pickled by turning over in the pickling process, and water is removed, so that the meat fully absorbs the fragrance of the pickling material, and the meat taste is improved.

Preferably, the airing and hanging air-drying time is 0.5-1.5 days, water on the surface of the raw meat can be evaporated, the water content is reduced, and the subsequent smoking and drying are facilitated.

Preferably, in the smoking material, the mass ratio of cypress, fir, rice hull, corn stalk, dried orange peel, cassia bark, camellia oleifera shell and chestnut shell is 10:10:5:5:3:1:2: 1.5.

Preferably, the relative humidity of the environment is maintained below 20% during said smoking. The lower environmental humidity is beneficial to the color formation and fixation of the preserved meat, promotes the color development of the product and ensures that the surface color of the product is more uniform.

Preferably, the mass ratio of the raw meat, the edible salt, the white spirit, the monosodium glutamate, the pepper powder and the food additive is 100: (1.8-2.2): (1.8-2.2): (0.8-1.2): (0.8-1.2): (0.1-0.145).

Preferably, the mass ratio of the raw meat, the edible salt, the white spirit, the monosodium glutamate, the pepper powder and the food additive is 100: 2: 2: 1: 1: 0.145.

Preferably, the food additive comprises sodium nitrite, sodium D-isoascorbate and sodium dehydroacetate.

In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:

1. according to the invention, the bacon is smoked and dried by adopting a smoking process, cedar and fir are selected as basic wood smoking materials, so that the resin is less, the smoke flavor is good, black smoke cannot be generated, the surface of the bacon is prevented from blackening, the hemicellulose content in the cedar and fir components is high, the hemicellulose contains phenol components, the bacon has aromatic flavor, the bacon can be endowed with special flavor, and the fragrance is improved; the rice hull and the corn stalk are good smoking materials, and the materials are cheap; and adding dried orange peel, cassia bark, oil-tea camellia shell and chestnut shell, wherein the materials have unique fragrance, and are added into the smoking materials as auxiliary materials, so that the auxiliary materials exert the own flavor, and finally, the product with rich smoking flavor and rich fragrance layers is obtained.

2. The smoking is carried out in three stages, wherein in the first stage, the temperature is kept at 55-60 ℃ for smoking for 7 hours, so that the meat of the preserved meat is preliminarily shaped and the meat is shrunk; the temperature is kept at 65-70 ℃ in the second stage for smoking for 10 hours, after the first stage of shaping, the smoking temperature is increased in the second stage, the generation of ester components is facilitated, and the ester components can improve the fat flavor of the preserved meat, so that the smoked flavor of the preserved meat is more aromatic; and in the third stage, the temperature is kept at 55-60 ℃ for smoking for 7 hours, and in the third stage, the temperature is reduced for smoking, so that the components and the texture of the preserved meat are stabilized while the water content of the preserved meat is ensured, the meat quality of the preserved meat is compact and elastic, and the taste is good.

3. According to the invention, the relative humidity of the environment in the smoking process is controlled to be lower than 20%, and the color of the preserved meat is favorably formed and fixed at the lower environment humidity, so that the color development of the product is promoted, and the surface color of the product is more uniform.

Detailed Description

The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.