CN103478717B - 一种五谷香肠及其制备方法 - Google Patents
一种五谷香肠及其制备方法 Download PDFInfo
- Publication number
- CN103478717B CN103478717B CN201310443775.1A CN201310443775A CN103478717B CN 103478717 B CN103478717 B CN 103478717B CN 201310443775 A CN201310443775 A CN 201310443775A CN 103478717 B CN103478717 B CN 103478717B
- Authority
- CN
- China
- Prior art keywords
- cereals
- cooked
- sausage
- weight
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000013339 cereals Nutrition 0.000 claims abstract description 56
- 240000007594 Oryza sativa Species 0.000 claims abstract description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 19
- 235000020997 lean meat Nutrition 0.000 claims abstract description 18
- 235000007189 Oryza longistaminata Nutrition 0.000 claims abstract description 17
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 17
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 17
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 17
- 235000019713 millet Nutrition 0.000 claims abstract description 17
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 15
- 235000012045 salad Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 240000008042 Zea mays Species 0.000 claims abstract description 14
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 14
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 13
- 235000005822 corn Nutrition 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims description 19
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 15
- 239000003921 oil Substances 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 10
- 238000007493 shaping process Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 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 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 2
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 14
- 241000209205 Coix Species 0.000 description 13
- 229920002472 Starch Polymers 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 206010030113 Oedema Diseases 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 239000004519 grease Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000001603 reducing effect Effects 0.000 description 4
- 208000004880 Polyuria Diseases 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000035619 diuresis Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 206010016256 fatigue Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 235000014786 phosphorus Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010011469 Crying Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 241000508727 Oloptum miliaceum Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 208000006105 Uterine Cervical Neoplasms Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 201000010881 cervical cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000007937 eating Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 201000000498 stomach carcinoma Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- BWMISRWJRUSYEX-SZKNIZGXSA-N terbinafine hydrochloride Chemical compound Cl.C1=CC=C2C(CN(C\C=C\C#CC(C)(C)C)C)=CC=CC2=C1 BWMISRWJRUSYEX-SZKNIZGXSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
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。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310443775.1A CN103478717B (zh) | 2013-09-26 | 2013-09-26 | 一种五谷香肠及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310443775.1A CN103478717B (zh) | 2013-09-26 | 2013-09-26 | 一种五谷香肠及其制备方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103478717A CN103478717A (zh) | 2014-01-01 |
| CN103478717B true CN103478717B (zh) | 2015-05-13 |
Family
ID=49819579
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310443775.1A Active CN103478717B (zh) | 2013-09-26 | 2013-09-26 | 一种五谷香肠及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478717B (zh) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616483A (zh) * | 2016-12-28 | 2017-05-10 | 河南众品食业股份有限公司 | 一种薏米腐乳香肠及其制备方法 |
| CN108260756B (zh) * | 2016-12-30 | 2021-10-26 | 中粮集团有限公司 | 谷物肠及其制备方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127081A (zh) * | 1995-10-09 | 1996-07-24 | 春都集团股份有限公司 | 八宝肠的制作方法 |
| CN101595999A (zh) * | 2008-09-03 | 2009-12-09 | 陈静 | 谷物肉肠及其制作方法 |
| CN103284200A (zh) * | 2013-05-11 | 2013-09-11 | 河南众品食业股份有限公司 | 一种相思红豆肠及其加工方法 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102007015784A1 (de) * | 2007-03-30 | 2008-10-02 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Verfahren zur Herstellung von Wurstwaren aus Geflügelfleisch sowie nach dem Verfahren hergestellte Wurstwaren |
| KR101002742B1 (ko) * | 2008-07-04 | 2010-12-21 | 건국대학교 산학협력단 | 식물성유와 미강 식이섬유를 이용한 저지방 소시지의제조방법 |
-
2013
- 2013-09-26 CN CN201310443775.1A patent/CN103478717B/zh active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127081A (zh) * | 1995-10-09 | 1996-07-24 | 春都集团股份有限公司 | 八宝肠的制作方法 |
| CN101595999A (zh) * | 2008-09-03 | 2009-12-09 | 陈静 | 谷物肉肠及其制作方法 |
| CN103284200A (zh) * | 2013-05-11 | 2013-09-11 | 河南众品食业股份有限公司 | 一种相思红豆肠及其加工方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103478717A (zh) | 2014-01-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104605247A (zh) | 一种多谷营养保健冲饮粉及其制作方法 | |
| CN103404798A (zh) | 一种春季杂粮粥粉及其制作方法 | |
| CN103766713A (zh) | 一种玉米复合营养米 | |
| CN106213501A (zh) | 一种营养羹及其制备方法 | |
| CN102860461A (zh) | 一种魔芋复合营养米 | |
| CN101606698A (zh) | 一种天然五色养脏营养面及制作方法 | |
| CN101664174A (zh) | 一种天然五彩养脏杂粮瓜菜粥及制作方法 | |
| CN101715920A (zh) | 一种抗神经衰弱增强智力的复合玉米糁 | |
| CN103766757A (zh) | 一种保健肉包子 | |
| CN103783382A (zh) | 一种防脱发的保健粥及其制备方法 | |
| CN102860469A (zh) | 一种红薯复合营养米 | |
| CN107568569A (zh) | 荞麦魔芋米粉的加工方法 | |
| CN102008050B (zh) | 一种可以快速同熟的八谷杂粮饭及其加工方法 | |
| CN103766896A (zh) | 一种淮山复合营养米 | |
| CN103478717B (zh) | 一种五谷香肠及其制备方法 | |
| CN103305363A (zh) | 十谷五彩营养酒及其制备方法 | |
| CN102438469A (zh) | 一种用于平衡男女能量和恢复生命力的混合食物 | |
| CN101683162A (zh) | 一种天然五彩全营养猪肉大包及制作方法 | |
| CN105076321A (zh) | 一种营养芦荟饼干 | |
| CN110870523A (zh) | 一种无糖黑谷营养健康食品 | |
| CN109007551A (zh) | 一种营养速泡米粉及制备方法 | |
| CN108308523A (zh) | 一种排毒养颜代餐粉 | |
| KR100336650B1 (ko) | 두뇌 활성화 및 성장 촉진 기능을 강화한 생식 타입의차(茶) 조성물 | |
| CN107019219A (zh) | 一种具有乌发护发功效的营养粉及其制备方法 | |
| KR20130021583A (ko) | 잡곡을 이용한 삼계죽의 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Five-cereal sausage and preparation method thereof Effective date of registration: 20190702 Granted publication date: 20150513 Pledgee: Xiamen finance Company limited by guarantee Pledgor: Source, Xiamen City Fragrant food Industrial Co., Ltd Registration number: 2019990000652 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |