CN103519228A - 一种降血脂香肠的制备方法 - Google Patents
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 17
- 239000008280 blood Substances 0.000 title claims abstract description 15
- 210000004369 blood Anatomy 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 9
- 241000756943 Codonopsis Species 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 241000371652 Curvularia clavata Species 0.000 claims description 15
- 239000000284 extract Substances 0.000 claims description 9
- 239000009636 Huang Qi Substances 0.000 claims description 8
- 150000002632 lipids Chemical class 0.000 claims description 8
- 241000488974 Loranthus Species 0.000 claims description 6
- 235000003956 Luffa Nutrition 0.000 claims description 6
- 244000050983 Luffa operculata Species 0.000 claims description 6
- 244000292697 Polygonum aviculare Species 0.000 claims description 6
- 235000006386 Polygonum aviculare Nutrition 0.000 claims description 6
- 244000294611 Punica granatum Species 0.000 claims description 6
- 235000014360 Punica granatum Nutrition 0.000 claims description 6
- 241000219793 Trifolium Species 0.000 claims description 6
- 230000003071 parasitic effect Effects 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 244000029684 Vitex negundo var. negundo Species 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 240000000662 Anethum graveolens Species 0.000 abstract 1
- 240000007087 Apium graveolens Species 0.000 abstract 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract 1
- 235000010591 Appio Nutrition 0.000 abstract 1
- 241001061264 Astragalus Species 0.000 abstract 1
- 240000007124 Brassica oleracea Species 0.000 abstract 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract 1
- 240000000467 Carum carvi Species 0.000 abstract 1
- 235000005747 Carum carvi Nutrition 0.000 abstract 1
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000003181 Panax pseudoginseng Nutrition 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 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 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 1
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000020997 lean meat Nutrition 0.000 abstract 1
- 229940026314 red yeast rice Drugs 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 210000004233 talus Anatomy 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000003672 processing method Methods 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
本发明公开了一种降血脂香肠的制备方法,是由下述重量份的原料制成:精肉40-50、肥肉40-50、面粉30-40、红曲6-8、三七3-5、葡萄籽2-4、婆娑子1-3、芹菜2-3、西红柿2-3、白菜3-5、香菜3-5、萝卜3-5、食盐、白糖适量。本发明提供的一种降血脂香肠的制备方法,原料广泛、工艺简单、易于实现,本发明产品味道鲜美、营养丰富,由于桂枝、黄芪、党参等多种具有降血糖作用的中药成分,使得本发明产品具一定的保健作用,是一种卫生、营养、方便的食品。
Description
技术领域
本发明涉及一种降血脂香肠的制备方法,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
本发明提供了一种降血脂香肠的制备方法。
本发明是通过以下技术方案实现的:
一种降血脂香肠的制备方法,其特征在于包括以下步骤:
(1)称取以下质量份的原料:鲜冻猪肉50-70、黑米10-20、桂枝3-5、黄芪2-4、党参1-3、当归2-4、苜蓿2-3、首乌2-3、黄精1-3、桑寄生1-2、石榴叶2-3、丝瓜叶2-3;
(2)将桂枝、黄芪、党参、当归、苜蓿、首乌、黄荆、桑寄生、石榴叶、丝瓜叶等中药成分一起加适量水提取,得提取液;然后将黑米加入至提取液中,加热煮成粥,过滤,分别得熟黑米和粥汁,然后将熟黑米放入锅中炒干,磨成黑米粉;
(3)将鲜冻猪肉解冻后,用绞肉机绞成肉泥,然后与上述制备的原料混合,充分搅拌均匀后进行灌肠,封口,用水煮熟后晾干,记得。
本发明的优点是:
本发明提供的一种降血脂香肠的制备方法,原料广泛、工艺简单、易于实现,本发明产品味道鲜美、营养丰富,由于桂枝、黄芪、党参等多种具有降血糖作用的中药成分,使得本发明产品具一定的保健作用,是一种卫生、营养、方便的食品。
具体实施方式
实施例1
一种降血脂香肠的制备方法,其特征在于包括以下步骤:
(1)称取以下质量份(kg)的原料:鲜冻猪肉60、黑米20、桂枝3、黄芪2、党参2、当归4、苜蓿2、首乌3、黄精3、桑寄生1、石榴叶2、丝瓜叶2;
(2)将桂枝、黄芪、党参、当归、苜蓿、首乌、黄荆、桑寄生、石榴叶、丝瓜叶等中药成分一起加适量水提取,得提取液;然后将黑米加入至提取液中,加热煮成粥,过滤,分别得熟黑米和粥汁,然后将熟黑米放入锅中炒干,磨成黑米粉;
(3)将鲜冻猪肉解冻后,用绞肉机绞成肉泥,然后与上述制备的原料混合,充分搅拌均匀后进行灌肠,封口,用水煮熟后晾干,记得。
本发明提供的一种降血脂香肠的制备方法,原料广泛、工艺简单、易于实现,本发明产品味道鲜美、营养丰富,由于桂枝、黄芪、党参等多种具有降血糖作用的中药成分,使得本发明产品具一定的保健作用,是一种卫生、营养、方便的食品。
Claims (1)
1.一种降血脂香肠的制备方法,其特征在于包括以下步骤:
(1)称取以下质量份的原料:鲜冻猪肉50-70、黑米10-20、桂枝3-5、黄芪2-4、党参1-3、当归2-4、苜蓿2-3、首乌2-3、黄精1-3、桑寄生1-2、石榴叶2-3、丝瓜叶2-3;
(2)将桂枝、黄芪、党参、当归、苜蓿、首乌、黄荆、桑寄生、石榴叶、丝瓜叶等中药成分一起加适量水提取,得提取液;然后将黑米加入至提取液中,加热煮成粥,过滤,分别得熟黑米和粥汁,然后将熟黑米放入锅中炒干,磨成黑米粉;
(3)将鲜冻猪肉解冻后,用绞肉机绞成肉泥,然后与上述制备的原料混合,充分搅拌均匀后进行灌肠,封口,用水煮熟后晾干,记得。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104473211A (zh) * | 2014-12-01 | 2015-04-01 | 张旭 | 一种具有降血压功能的芹菜香肠的制备方法 |
CN104799340A (zh) * | 2015-04-08 | 2015-07-29 | 广西大学 | 一种板栗香肠及其加工方法 |
CN105901555A (zh) * | 2016-05-07 | 2016-08-31 | 福建绿宝食品集团有限公司 | 一种菌菇香肉肠及其制备方法 |
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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 |
CN101147609A (zh) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | 一种蔬菜肠及其制备方法 |
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CN101224012A (zh) * | 2008-01-14 | 2008-07-23 | 贾明跃 | 一种早餐加饭保健肠及其制作方法 |
CN101524161A (zh) * | 2009-03-31 | 2009-09-09 | 荆先东 | 风干香肠的制备方法 |
CN101595999A (zh) * | 2008-09-03 | 2009-12-09 | 陈静 | 谷物肉肠及其制作方法 |
CN103271375A (zh) * | 2013-05-20 | 2013-09-04 | 胡和秀 | 一种菱角黑米肉肠 |
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2013
- 2013-09-13 CN CN201310417206.XA patent/CN103519228A/zh active Pending
Patent Citations (7)
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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 |
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Non-Patent Citations (1)
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104473211A (zh) * | 2014-12-01 | 2015-04-01 | 张旭 | 一种具有降血压功能的芹菜香肠的制备方法 |
CN104799340A (zh) * | 2015-04-08 | 2015-07-29 | 广西大学 | 一种板栗香肠及其加工方法 |
CN105901555A (zh) * | 2016-05-07 | 2016-08-31 | 福建绿宝食品集团有限公司 | 一种菌菇香肉肠及其制备方法 |
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