CN103535764A - 一种黑米香肠的加工方法 - Google Patents
一种黑米香肠的加工方法 Download PDFInfo
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- CN103535764A CN103535764A CN201310417118.XA CN201310417118A CN103535764A CN 103535764 A CN103535764 A CN 103535764A CN 201310417118 A CN201310417118 A CN 201310417118A CN 103535764 A CN103535764 A CN 103535764A
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- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 35
- 235000013580 sausages Nutrition 0.000 title claims abstract description 16
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 7
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 7
- 240000005783 Lathyrus sativus Species 0.000 claims abstract description 7
- 235000010671 Lathyrus sativus Nutrition 0.000 claims abstract description 7
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- 240000004244 Cucurbita moschata Species 0.000 claims description 6
- 244000302512 Momordica charantia Species 0.000 claims description 6
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 6
- 235000018365 Momordica dioica Nutrition 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 3
- 238000001802 infusion 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 229930002877 anthocyanin Natural products 0.000 abstract description 3
- 235000010208 anthocyanin Nutrition 0.000 abstract description 3
- 239000004410 anthocyanin Substances 0.000 abstract description 3
- 150000004636 anthocyanins Chemical class 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 240000001980 Cucurbita pepo Species 0.000 abstract 1
- 241001646823 Phlomis mongolica Species 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- -1 superoxide anions Chemical class 0.000 abstract 1
- 208000001953 Hypotension Diseases 0.000 description 2
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 2
- 230000002929 anti-fatigue Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 150000003254 radicals Chemical class 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
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- 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
- 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
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种黑米香肠的加工方法，是由下述重量份的原料制成：猪瘦肉60-80、肥膘20-30、黑米15-20、玉米淀粉15-20、苦瓜叶5-8、荞麦根5-8、桑叶3-5、白豌豆花2-4、黄瓜花2-3、百合花1-3、串铃草1-2、南瓜花1-2。本发明提供了一种黑米香肠的加工方法，工艺简单，原料健康安全，本发明产品，由于黑米含有大量的花色苷，具有较高的清除超氧阴离子和自由基能力，能有效提高人体提高其抗疲劳能力，同时具有降血脂和降血压等保健功能。
Description
技术领域
本发明涉及一种黑米香肠的加工方法，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
本发明提供了一种黑米香肠的加工方法。
本发明是通过以下技术方案实现的：
一种黑米香肠的加工方法，其特征在于包括以下步骤：
（1）称取以下质量份的原料：猪瘦肉60-80、肥膘20-30、黑米15-20、玉米淀粉15-20、苦瓜叶5-8、荞麦根5-8、桑叶3-5、白豌豆花2-4、黄瓜花2-3、百合花1-3、串铃草1-2、南瓜花1-2；
（2）将苦瓜叶、荞麦根、桑叶、白豌豆花、黄瓜花、百合花、串铃草、南瓜花用纱布包裹后，与黑米一起放入锅中，加水熬煮30-40分钟，然后将纱布捞出，剩余部分过滤，分别得黑米渣和粥汁，对黑米渣干燥后进行磨粉，得黑米粉；
（3）将猪瘦肉和肥膘放入绞肉机中，绞碎成肉泥，然后与粥汁、黑米粉、玉米淀粉混合搅拌，搅拌均匀后转移至蒸锅内，蒸至熟透后灌装，经灭菌、封口，即得。
本发明的优点是：
本发明提供了一种黑米香肠的加工方法，工艺简单，原料健康安全，本发明产品，由于黑米含有大量的花色苷，具有较高的清除超氧阴离子和自由基能力，能有效提高人体提高其抗疲劳能力，同时具有降血脂和降血压等保健功能。
具体实施方式
实施例1
一种黑米香肠的加工方法，其特征在于包括以下步骤：
（1）称取以下质量份(kg)的原料：猪瘦肉60、肥膘30、黑米20、玉米淀粉15、苦瓜叶7、荞麦根6、桑叶3、白豌豆花3、黄瓜花2、百合花2、串铃草1、南瓜花2；
（2）将苦瓜叶、荞麦根、桑叶、白豌豆花、黄瓜花、百合花、串铃草、南瓜花用纱布包裹后，与黑米一起放入锅中，加水熬煮30分钟，然后将纱布捞出，剩余部分过滤，分别得黑米渣和粥汁，对黑米渣干燥后进行磨粉，得黑米粉；
（3）将猪瘦肉和肥膘放入绞肉机中，绞碎成肉泥，然后与粥汁、黑米粉、玉米淀粉混合搅拌，搅拌均匀后转移至蒸锅内，蒸至熟透后灌装，经灭菌、封口，即得。
本发明提供了一种黑米香肠的加工方法，工艺简单，原料健康安全，本发明产品，由于黑米含有大量的花色苷，具有较高的清除超氧阴离子和自由基能力，能有效提高人体提高其抗疲劳能力，同时具有降血脂和降血压等保健功能。
Claims (1)
1.一种黑米香肠的加工方法，其特征在于包括以下步骤：
（1）称取以下质量份的原料：猪瘦肉60-80、肥膘20-30、黑米15-20、玉米淀粉15-20、苦瓜叶5-8、荞麦根5-8、桑叶3-5、白豌豆花2-4、黄瓜花2-3、百合花1-3、串铃草1-2、南瓜花1-2；
（2）将苦瓜叶、荞麦根、桑叶、白豌豆花、黄瓜花、百合花、串铃草、南瓜花用纱布包裹后，与黑米一起放入锅中，加水熬煮30-40分钟，然后将纱布捞出，剩余部分过滤，分别得黑米渣和粥汁，对黑米渣干燥后进行磨粉，得黑米粉；
（3）将猪瘦肉和肥膘放入绞肉机中，绞碎成肉泥，然后与粥汁、黑米粉、玉米淀粉混合搅拌，搅拌均匀后转移至蒸锅内，蒸至熟透后灌装，经灭菌、封口，即得。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213248A (zh) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | 一种抗氧化的烟熏香肠及其加工方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595999A (zh) * | 2008-09-03 | 2009-12-09 | 陈静 | 谷物肉肠及其制作方法 |
| CN103125971A (zh) * | 2011-11-23 | 2013-06-05 | 杨文友 | 一种香肠 |
| CN103271375A (zh) * | 2013-05-20 | 2013-09-04 | 胡和秀 | 一种菱角黑米肉肠 |
| CN103284195A (zh) * | 2013-03-29 | 2013-09-11 | 吴龑 | 一种鱼籽红豆香肠及其制备方法 |
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2013
- 2013-09-13 CN CN201310417118.XA patent/CN103535764A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595999A (zh) * | 2008-09-03 | 2009-12-09 | 陈静 | 谷物肉肠及其制作方法 |
| CN103125971A (zh) * | 2011-11-23 | 2013-06-05 | 杨文友 | 一种香肠 |
| CN103284195A (zh) * | 2013-03-29 | 2013-09-11 | 吴龑 | 一种鱼籽红豆香肠及其制备方法 |
| CN103271375A (zh) * | 2013-05-20 | 2013-09-04 | 胡和秀 | 一种菱角黑米肉肠 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213248A (zh) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | 一种抗氧化的烟熏香肠及其加工方法 |
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Application publication date: 20140129 |