CN103519221A - 一种高钙香肠的加工方法 - Google Patents
一种高钙香肠的加工方法 Download PDFInfo
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- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 23
- 239000011575 calcium Substances 0.000 title claims abstract description 23
- 235000013580 sausages Nutrition 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 229960005069 calcium Drugs 0.000 claims abstract description 22
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 14
- 240000001432 Calendula officinalis Species 0.000 claims abstract description 7
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 7
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 7
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 7
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 7
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 7
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims abstract description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 7
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 7
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 7
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 7
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 7
- 239000001527 calcium lactate Substances 0.000 claims abstract description 7
- 235000020997 lean meat Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000005881 Calendula officinalis Nutrition 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 5
- 238000010923 batch production Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- AJBZENLMTKDAEK-UHFFFAOYSA-N 3a,5a,5b,8,8,11a-hexamethyl-1-prop-1-en-2-yl-1,2,3,4,5,6,7,7a,9,10,11,11b,12,13,13a,13b-hexadecahydrocyclopenta[a]chrysene-4,9-diol Chemical compound CC12CCC(O)C(C)(C)C1CCC(C1(C)CC3O)(C)C2CCC1C1C3(C)CCC1C(=C)C AJBZENLMTKDAEK-UHFFFAOYSA-N 0.000 abstract 1
- 241001061264 Astragalus Species 0.000 abstract 1
- 235000003880 Calendula Nutrition 0.000 abstract 1
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 abstract 1
- 210000004233 talus Anatomy 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- 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
本发明公开了一种高钙香肠的加工方法,是由下述重量份的原料制成:精肉35-45、肥肉55-65、大豆蛋白质粉20-40、乳酸钙15-20、海洋生物钙粉10-15、三七3-5、葛根3-5、绞股蓝2-4、甜叶菊2-4、茉莉花2-3、金盏花1-2、黄芪花1-2、食盐、黄酒适量。本发明提供了一种高钙香肠的加工方法,本发明方法工艺简单、易于实现,适合批量生产;本发明产品具有含钙量高的特点,特别适合处于生长发育期的青少年食用。
Description
技术领域
本发明涉及一种高钙香肠的加工方法,属于食品加工技术领域。
背景技术
香肠是我国南方餐桌上的常见食品,由于其香气浓郁,味道鲜美而深受人们的喜爱。但是,随着人们生活水平的不断提高,对香肠的质量及口味的要求也越来越高,传统的香肠加工方法中,大多还有一定的食品添加剂成分,过多的食品添加剂对人体健康不益,而单一的口味则难以满足人们的需要。
发明内容
本发明提供了一种高钙香肠的加工方法。
本发明是通过以下技术方案实现的:
一种高钙香肠的加工方法,其特征在于包括以下制作步骤:
(1)称取以下质量份的原料:精肉35-45、肥肉55-65、大豆蛋白质粉20-40、乳酸钙15-20、海洋生物钙粉10-15、三七3-5、葛根3-5、绞股蓝2-4、甜叶菊2-4、茉莉花2-3、金盏花1-2、黄芪花1-2、食盐、黄酒适量;
(2)将三七、葛根、绞股蓝、甜叶菊、茉莉花、金盏花、黄芪花加水提取,得提取液,然后将大豆蛋白质粉、乳酸钙、海洋生物钙粉加入至提取液中,充分混合后,静置待用;
(3)将精肉、肥肉洗净沥干后,切成小块,然后放入开水中煮2-5分钟,捞出,转移至绞肉机种绞成肉泥,再加入适量食盐、黄酒进行腌制,腌制时间为7-10小时;
(4)将上述制备好的原料混合后搅拌均匀,然后隔水蒸熟,稍冷却后进行灌装,灌装完成的香肠封口后进行烘干、灭菌,即得。
本发明的优点是:
本发明提供了一种高钙香肠的加工方法,本发明方法工艺简单、易于实现,适合批量生产;本发明产品具有含钙量高的特点,特别适合处于生长发育期的青少年食用。
具体实施方式
实施例1
一种高钙香肠的加工方法,其特征在于包括以下制作步骤:
(1)称取以下质量份(kg)的原料:精肉40、肥肉55、大豆蛋白质粉35、乳酸钙15、海洋生物钙粉12、三七5、葛根3、绞股蓝3、甜叶菊3、茉莉花2-3、金盏花2、黄芪花2、食盐、黄酒适量;
(2)将三七、葛根、绞股蓝、甜叶菊、茉莉花、金盏花、黄芪花加水提取,得提取液,然后将大豆蛋白质粉、乳酸钙、海洋生物钙粉加入至提取液中,充分混合后,静置待用;
(3)将精肉、肥肉洗净沥干后,切成小块,然后放入开水中煮2-5分钟,捞出,转移至绞肉机种绞成肉泥,再加入适量食盐、黄酒进行腌制,腌制时间为8小时;
(4)将上述制备好的原料混合后搅拌均匀,然后隔水蒸熟,稍冷却后进行灌装,灌装完成的香肠封口后进行烘干、灭菌,即得。
本发明提供了一种高钙香肠的加工方法,本发明方法工艺简单、易于实现,适合批量生产;本发明产品具有含钙量高的特点,特别适合处于生长发育期的青少年食用。
Claims (1)
1.一种高钙香肠的加工方法,其特征在于包括以下制作步骤:
(1)称取以下质量份的原料:精肉35-45、肥肉55-65、大豆蛋白质粉20-40、乳酸钙15-20、海洋生物钙粉10-15、三七3-5、葛根3-5、绞股蓝2-4、甜叶菊2-4、茉莉花2-3、金盏花1-2、黄芪花1-2、食盐、黄酒适量;
(2)将三七、葛根、绞股蓝、甜叶菊、茉莉花、金盏花、黄芪花加水提取,得提取液,然后将大豆蛋白质粉、乳酸钙、海洋生物钙粉加入至提取液中,充分混合后,静置待用;
(3)将精肉、肥肉洗净沥干后,切成小块,然后放入开水中煮2-5分钟,捞出,转移至绞肉机种绞成肉泥,再加入适量食盐、黄酒进行腌制,腌制时间为7-10小时;
(4)将上述制备好的原料混合后搅拌均匀,然后隔水蒸熟,稍冷却后进行灌装,灌装完成的香肠封口后进行烘干、灭菌,即得。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103783537A (zh) * | 2014-03-03 | 2014-05-14 | 友臣(福建)食品有限公司 | 一种即食型花香肉松及其加工方法 |
CN104305305A (zh) * | 2014-09-24 | 2015-01-28 | 马鞍山雨润百瑞食品有限公司 | 一种里昂那香肠及其制备方法 |
CN104757581A (zh) * | 2015-02-09 | 2015-07-08 | 旌德县饱过岗食品有限公司 | 一种香肠的腌制方法 |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102450675A (zh) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | 枸杞香肠 |
CN102450679A (zh) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | 红枣香肠 |
CN102450682A (zh) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | 高钙香肠 |
CN102919881A (zh) * | 2012-11-13 | 2013-02-13 | 沈阳信达信息科技有限公司 | 一种营养香肠的制作方法 |
CN102960766A (zh) * | 2012-12-10 | 2013-03-13 | 大连创达技术交易市场有限公司 | 一种保健火腿肠的制作方法 |
CN103222646A (zh) * | 2013-03-28 | 2013-07-31 | 陆开云 | 一种含火麻仁的火腿及其制备方法 |
CN103230042A (zh) * | 2013-03-29 | 2013-08-07 | 吴龑 | 一种鱼籽强身香肠及其制备方法 |
-
2013
- 2013-09-13 CN CN201310416942.3A patent/CN103519221A/zh active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102450675A (zh) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | 枸杞香肠 |
CN102450679A (zh) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | 红枣香肠 |
CN102450682A (zh) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | 高钙香肠 |
CN102919881A (zh) * | 2012-11-13 | 2013-02-13 | 沈阳信达信息科技有限公司 | 一种营养香肠的制作方法 |
CN102960766A (zh) * | 2012-12-10 | 2013-03-13 | 大连创达技术交易市场有限公司 | 一种保健火腿肠的制作方法 |
CN103222646A (zh) * | 2013-03-28 | 2013-07-31 | 陆开云 | 一种含火麻仁的火腿及其制备方法 |
CN103230042A (zh) * | 2013-03-29 | 2013-08-07 | 吴龑 | 一种鱼籽强身香肠及其制备方法 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103783537A (zh) * | 2014-03-03 | 2014-05-14 | 友臣(福建)食品有限公司 | 一种即食型花香肉松及其加工方法 |
CN103783537B (zh) * | 2014-03-03 | 2015-09-23 | 友臣(福建)食品有限公司 | 一种即食型花香肉松及其加工方法 |
CN104305305A (zh) * | 2014-09-24 | 2015-01-28 | 马鞍山雨润百瑞食品有限公司 | 一种里昂那香肠及其制备方法 |
CN104757581A (zh) * | 2015-02-09 | 2015-07-08 | 旌德县饱过岗食品有限公司 | 一种香肠的腌制方法 |
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