CN103478717B - 一种五谷香肠及其制备方法 - Google Patents
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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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
本发明提出了一种五谷香肠及其制备方法。所述五谷香肠由20%猪后腿精肉,68%五谷,5%色拉油,1.30%盐,2.70%糖和3%冰制备而成。五谷为红米,红豆,薏米,玉米和小米。本发明通过高压快蒸使五谷既熟化又带有天然香气,且不会糜烂,并且通过添加一定量的色拉油使本产品口感好,又不会产生油腻感,更重要的是低盐,低脂肪,同时又含有大量天然谷物使之能成为各年龄段人员所选食物。
Description
技术领域
本发明涉及食品领域,具体涉及一种五谷香肠及其制备方法。
背景技术
目前市面上的香肠油脂太多,淀粉太多,不健康。且多是小孩吃。
红米:红米起源于中国,距今大约有1千多年的历史,它外皮呈***,内心红色,米质较好,微有酸味,味淡,红米的营养成分:蛋白质、糖类、膳食纤维、磷、铁、铜,维生素A、B、C等,营养价值较高。1.红米具有降血压、降血脂的作用;2.红米含有丰富的淀粉与植物蛋白质,可补充消耗的体力及维持身体正常体温。3.红米富含众多的营养素,其中以铁质最为丰富,故有补血及预防贫血的功效。4.红米内含丰富的磷,维生素A、B群,则能改善营养不良、夜盲症和脚气病等毛病;又能有效舒缓疲劳、精神不振和失眠等症状。5.红米所含的泛酸、维生素E、谷胱甘滕胺酸等物质,则有抑制致癌物质的作用,尤其对预防结肠癌的作用更是明显。
红豆、薏米:红豆、薏米都是排毒圣品,赤小豆味甘、酸,性平、无毒。含淀粉、脂肪油、蛋白质、维生素(A、B、C)、植物皂素和铝。铜等矿物质。有利水消肿、解毒排脓、清热去湿。薏米和红豆的“消肿”作用。不要以为肿就是水肿。现代人,十个里面起码有五六个身体发福,这也是肿,叫做体态臃肿,薏米红豆汤是治湿邪最好的药。薏米和红豆能增强肾功能,并有清热利尿作用,因此对浮肿病人也有疗效;经现代药理研究证明,薏米有防癌的作用,其抗癌的有效成分中包括硒元素,能有效抑制癌细胞的增殖,可用于胃癌、子***的辅助治疗;薏米红豆具有营养头发、防止脱发,并使头发光滑柔软的作用。使皮肤光滑,减少皱纹,消除色素斑点的功效。对面部粉刺及皮肤粗糙有明显的疗效,另外,它还对紫外线有吸收能力,其提炼物加入化妆品中还可达到防晒和防紫外线的效果。薏米红豆有高纤维低脂肪的特点,具有良好的润肠通便、降血压、降血脂、调解血糖、解毒抗癌、预防结石、健美减肥的作用。薏米是常用的中药.又是普遍、常吃的食物,性味甘淡微寒,有利水消肿、健脾去湿、舒筋除痹、清热排脓等功效,为常用的利水渗湿药。现代人精神压力大,心气虚,饮食不节,运动量少,脾虚湿盛。既要祛湿,又要补心,还要健脾胃,非薏米和红豆莫属。
玉米:玉米素有长寿食品的美称,含有丰富的蛋白质、脂肪、维生素、微量元素、纤维素及多糖等,具有开发高营养、高生物学功能食品的巨大潜力且玉米有减肥长寿等功效。
小米又称粟米,古称粟,又叫粱,是中国古代的 “五谷”之一,也是北方人喜爱的主要粮食之一。小米分为粳性小米、糯性小米和混合小米。小米含蛋白质,比大米高。脂肪1.7克,碳水化合物76.1克,都不低于稻、麦。一般粮食中不含有的胡萝卜素,小米每100克含量达0.12毫克,维生素B1的含量位居所有粮食之首,有滋阴养血的功能,可以使产妇虚寒的体质得到调养,帮助她们恢复体力; 小米具有减轻皱纹、色斑、色素沉着的功效。
发明内容
本发明的目的在于提供一种健康,油脂少和口感好的五谷香肠。
为实现上述目的,本发明提供一种五谷香肠,其特征在于,所述五谷香肠由猪后腿精肉,五谷,色拉油,盐,糖和冰制备而成。
所述五谷香肠由20重量%猪后腿精肉,68重量%五谷,5重量%色拉油,1.30重量%盐,2.70重量%糖和3重量%冰制备而成。
所述五谷为蒸熟的红米,蒸熟红豆,蒸熟薏米,蒸熟玉米和蒸熟小米的混合物。
所述五谷中蒸熟的红米,蒸熟的红豆,蒸熟的薏米,蒸熟的玉米和蒸熟的小米的重量比为:17.6-23.4:17.6-23.4:17.6-23.4:17.6-23.4:17.6-23.4。
所述五谷香肠由以下制备方法制备得到,
1)猪后腿精肉挑选;
2)挑选的猪后腿精肉进绞肉机,肉绞8里大小;
3)绞好的肉加盐和白糖,进搅拌机搅拌;
4)制备五谷:五谷分别加等体积比例的纯净水,在环境温度0℃—4℃,浸泡12小时;浸泡好的五谷分别进烤箱高温121℃蒸10分钟;蒸好的五谷冷却,加色拉油混合均匀待用;
5)将冰加入3)所得搅拌好的肉和4)所得的制备好的五谷中,在3±2℃下混合均匀,出料;
6)将5)所制备好的料进成型机成型;
7)成型的香肠进烤箱蒸煮,80℃,20分钟;
8)蒸煮好的香肠冷却,进预冷间等待包装。
本发明还保护五谷香肠的制备方法,其特征在于,包括如下步骤,
1)猪后腿精肉挑选;
2)挑选的猪后腿精肉进绞肉机,肉绞8里大小;
3)绞好的肉加盐和白糖,进搅拌机搅拌;
4)制备五谷:a五谷分别加等体积比例的纯净水,在环境温度0℃—4℃,浸泡12小时;b浸泡好的五谷分别进烤箱高温121℃蒸10分钟;c蒸好的五谷冷却,加色拉油混合均匀待用;
5)将冰加入3)所得搅拌好的肉和4)所得的制备好的五谷中,在3±2℃下混合均匀,出料;
6)将5)所制备好的料进成型机成型;
7)成型的香肠进烤箱蒸煮,80℃,20分钟;
8)蒸煮好的香肠冷却,进预冷间等待包装。
所述五谷香肠各成分为20重量%猪后腿精肉,68重量%五谷,5重量%色拉油,1.30重量%盐,2.70重量%糖和3重量%冰。
所述五谷为蒸熟的红米,蒸熟红豆,蒸熟薏米,蒸熟玉米和蒸熟小米的混合物。
所述五谷中蒸熟的红米,蒸熟的红豆,蒸熟的薏米,蒸熟的玉米和蒸熟的小米的重量比为:17.6-23.4:17.6-23.4:17.6-23.4:17.6-23.4:17.6-23.4
本发明的五谷是指:红米,红豆,薏米 ,玉米,小米,在整个五谷香肠中,五谷各自占的比例为12%—16%。即保证了五谷颗粒的完全熟化,又保证外观精美和香气醇厚。
本发明的工艺流程:
① 猪后腿精肉挑选;
② 挑选的猪后腿精肉进绞肉机;
③ 绞好的肉加盐和白糖(肉绞8里大小),进搅拌机搅拌,其口感更精道;
④ 制备五谷:a五谷分别加等体积比例的纯净水,在环境温度0℃—4℃,浸泡12小时;b浸泡好的五谷分别进烤箱高温121℃蒸10分钟;c蒸好的五谷冷却,加色拉油混合均匀待用;
⑤ 将冰加入③所得搅拌好的肉和④所得的制备好的五谷中,在3±2℃下混合均匀(重量比),出料;
⑥ 将⑤所制备好的料进成型机成型;
⑦ 成型的香肠进烤箱蒸煮(80℃,20分钟);
⑧ 蒸煮好的香肠冷却,进预冷间等待包装。排管冷却,温度控制在4℃。
特点:本产品通过高压快蒸使五谷既熟化又带有天然香气,且不会糜烂,并且通过添加一定量的色拉油使本产品口感好,又不会产生油腻感,更重要的是低盐,低脂肪,同时又含有大量天然谷物使之能成为各年龄段人员所选食物。
本发明加冰是为了控制料的温度,温度太高料容易坏,不利于保存。同时,加冰后,煮熟的五谷保留了较好的形状和口感。
本发明的五谷香肠不加淀粉,只加五谷,五谷占了整个香肠的68%左右,是主要成分。目前市面上的香肠油脂太多,淀粉太多,。多是小孩吃,不利于身体健康。该发明油脂大大减少,所用油量极小,同时五谷也是健康食品,属于健康食品。口感和营养更好。
本发明的用料和用量分别为:猪后腿精肉 20重量%;五谷(熟)68重量%;色拉油5重量%;盐1.30重量%;糖2.70重量%;冰3重量%。
同时,本发明的制备方法简单,易于大规模生产,成本较低。
具体实施方式
下面详细描述本发明的实施例,所述实施例的示例旨在用于解释本发明,而不能理解为对本发明的限制。实施例中未注明具体技术或条件者,按照本领域内的文献所描述的技术或条件或者按照产品说明书进行。所用试剂或仪器未注明生产厂商者,均为可以通过市购获得的常规产品。
实施例1:五谷香肠的制备
用料和用量分别为:(重量比)猪后腿精肉 20%;五谷(熟)68%;色拉油5%;盐1.30%;糖2.70%;冰3%。五谷中的红米、红豆、薏米、玉米和小米各占20重量%。
工艺:①猪后腿精肉挑选;②挑选的猪后腿精肉进绞肉机;③绞好的肉加盐和糖,进搅拌机搅拌;④搅拌好的肉加制备好的五谷混合均匀,出料(制备好的五谷:a五谷加等比例的纯净水,在环境温度0℃—4℃,浸泡12小时;b浸泡好的五谷进烤箱高温121℃蒸10分钟;c蒸好的五谷冷却,加色拉油混合均匀待用);⑤制备好的料进成型机成型;⑥成型的香肠进烤箱蒸煮(80℃,20分钟);⑦蒸煮好的香肠冷却,进预冷间等待包装。
制备好的五谷香肠进行口味评分实验,经过100人感官评价,有95人表示喜欢口感和味道,有1人表示不喜欢,其余4人表示味道一般,可见,大众对本发明五谷香肠的口感与味道接受程度良好。
尽管上面已经示出和描述了本发明的实施例,可以理解的是,上述实施例是示例性的,不能理解为对本发明的限制,本领域的普通技术人员在不脱离本发明的原理和宗旨的情况下在本发明的范围内可以对上述实施例进行变化、修改、替换和变型。
Claims (1)
1.一种五谷香肠,其特征在于,所述五谷香肠由猪后腿精肉,五谷,色拉油,盐,糖和冰制备而成;
所述五谷香肠由20重量%猪后腿精肉,68重量%五谷,5重量%色拉油,1.30重量%盐,2.70重量%糖和3重量%冰制备而成;
所述五谷为蒸熟的红米,蒸熟的红豆,蒸熟的薏米,蒸熟的玉米和蒸熟的小米的混合物;
所述五谷中蒸熟的红米,蒸熟的红豆,蒸熟的薏米,蒸熟的玉米和蒸熟的小米的重量比为:17.6-23.4:17.6-23.4:17.6-23.4:17.6-23.4:17.6-23.4;
所述制备方法为,
1)猪后腿精肉挑选;
2)挑选的猪后腿精肉进绞肉机,肉绞8里大小;
3)绞好的肉加盐和白糖,进搅拌机搅拌;
4)制备五谷:五谷分别加等体积比例的纯净水,在环境温度0℃—4℃,浸泡12小时;浸泡好的五谷分别进烤箱高温121℃蒸10分钟;蒸好的五谷冷却,加色拉油混合均匀待用;
5)将冰加入3)所得搅拌好的肉和4)所得的制备好的五谷中,在3±2℃下混合均匀,出料;
6)将5)所制备好的料进成型机成型;
7)成型的香肠进烤箱蒸煮,80℃,20分钟;
8)蒸煮好的香肠冷却,进预冷间等待包装。
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