CN103549507A - 一种鲜味火腿肠及其制备方法 - Google Patents
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Abstract
本发明公开一种鲜味火腿肠及其制备方法,所述鲜味火腿肠由以下原料组成:牡蛎、虾、鱼块、香菇、木耳、蒜泥、酱油、料酒、茶多酚、生姜、茴香、醋份、胡椒粉、鸡蛋清、乳酸钙,生物类黄酮,胡萝卜素,麦芽糊精,淀粉,卡拉胶、碘盐。其制备方法为:去香菇、木耳腥味;制混合料;绞碎,然后加入原料进行搅拌;灌肠;蒸煮;熏烤;冷藏。本发明的特点是:本产品色泽红润、结构致密、外脆内软、肉质鲜嫩、清香爽口,肉质感强烈,具有独特的味道;富含多种蛋白质、维生素及矿物质,更适于老人及儿童营养的补充和吸收;本发明不含亚硝酸盐、复合磷酸盐等不良食品添加剂;为社会提供了一种新型方便食品,更解决了喜欢品尝美食又不善烹饪的人群。
Description
技术领域
本发明属于一种火腿肠的技术领域,具体涉及一种鲜味火腿肠及其制备方法。
背景技术
目前,随着人们生活水平的提高,对休闲食品的要求不再是以往只求吃饱,不谈口感的时代了。在口感逐渐被人们重视的同时,营养平衡也被提上日程。
火腿肠是深受广大消费者欢迎的一种肉类食品,传统的火腿肠是以畜、禽肉为原料,经切块或切条、腌制后,绞肉、斩拌,加入辅料等,再经充填、蒸煮、冷却等工艺制作的火腿类熟肉制品。营养成分单一,口味不能适应不同人群的需要。并且,这类火腿肠在在质量和安全卫生方面主要是亚硝酸盐、复合磷酸盐等食品添加剂超标使用的现象比较严重,口感及营养较差,正处于被淘汰的步伐。
目前,市场上以海鲜为原料的火腿肠基本没有。鱼肉比其他常食用的肉类,更好地对人体补充优质的蛋白质、维生素等重要营养成分。虾类的蛋白质和钙丰富人体容易吸收。牡蛎含18种氨基酸、肝糖元、B族维生素、牛磺酸和钙、磷、铁、锌等营养成分,常吃可以提高机体免疫力,并且牡蛎中所含的多种维生素与矿物质。若是三种的混合,营养将更加丰富,更适合老人及儿童营养的补充。
发明内容
本发明的目的在于提供一种鲜味火腿肠及其制备方法,提供了一种营养丰富、口味独特、安全的海鲜火腿肠,老少皆宜。
本发明鲜味火腿肠的技术方案是这样实现的:
一种鲜味火腿肠,以重量份计,其组份为:牡蛎100~120份、虾100~120份、鱼块250~270份、香菇35~45份、木耳30~40份、蒜泥3~5份、酱油4~5份、料酒2~3份、茶多酚0.1~0.2份、生姜12~15份、茴香5~7份、醋5~6份、胡椒粉5~7份、鸡蛋清90~120份、乳酸钙6~8份、生物类黄酮6~8份、胡萝卜素20~30份、麦芽糊精15~20份、淀粉18~23份、卡拉胶12~14份、碘盐18~24份。
所述鲜味火腿肠的最佳重量份为:牡蛎110份、虾110份、鱼块260份、香菇40份、木耳35份、蒜泥4份、酱油5份、料酒3份、茶多酚0.15份、生姜15份、茴香6份、醋5份、胡椒粉5份、鸡蛋清105份、乳酸钙7份、生物类黄酮7份、胡萝卜素25份、麦芽糊精18份、淀粉20份、卡拉胶13份、碘盐21份。
上述的鲜味火腿肠是通过以下步骤来实现的:
(1)将清洗干净的香菇、木耳放在热水中除去异味;
(2)将牡蛎、虾、鱼块清理干净后切块,混合均匀,然后向其中加入蒜泥、酱油、料酒、茶多酚、生姜、茴香、醋和胡椒粉混合搅拌,静置1~2h,得到混合料;
(3)将步骤(1)中的香菇、木耳、步骤(2)中的混合料放入绞肉机中绞碎,然后加入鸡蛋清、乳酸钙、生物类黄酮、胡萝卜素、麦芽糊精、淀粉、卡拉胶、碘盐,放入搅拌机中搅拌,先慢速搅拌15~20min,再快速乳化3~5min,制得馅料;
(4)灌肠;
(5)将步骤(4)中的火腿肠放入蒸煮炉内蒸煮,时间1~2h,温度85~90℃;
(6)将步骤(5)中的火腿肠放入熏烤箱内熏烤25~35min,设定温度80~90℃;
(7)冷藏。
步骤(3)中,搅拌时,所述慢速混合的速度为1200r/min,高速乳化的速度为3200r/min。
步骤(4)中,所述灌肠的具体方法为:将所述馅料放入灌制扎口机中,采用PVDC塑料肠衣,在38~42MPa压力条件下灌装。
与现有技术相比,本发明具有以下优点:本产品色泽红润、结构致密、外脆内软、肉质鲜嫩、清香爽口,肉质感强烈,具有独特的味道;富含多种蛋白质、维生素及矿物质,更适于老人及儿童营养的补充和吸收;本发明不含亚硝酸盐、复合磷酸盐等不良食品添加剂;为社会提供了一种新型方便食品,更解决了喜欢品尝美食又不善烹饪的人群。
具体实施方式
实施例1
一种鲜味火腿肠,以重量份计,其组份为:牡蛎100份、虾100、鱼块250份、香菇35份、木耳30份、蒜泥3份、酱油4份、料酒2份、茶多酚0.1份、生姜12份、茴香5份、醋5份、胡椒粉5份、鸡蛋清90份、乳酸钙6份、生物类黄酮6份、胡萝卜素20份、麦芽糊精15份、淀粉18份、卡拉胶12份、碘盐18份。
上述的鲜味火腿肠是通过以下步骤来实现的:
(1)将清洗干净的香菇35份、木耳30份放在热水中除去异味;
(2)将牡蛎100份、虾100、鱼块250份清理干净后切块,混合均匀,然后向其中加入蒜泥3份、酱油4份、料酒2份、茶多酚0.1份、生姜12份、茴香5份、醋5份和胡椒粉5份混合搅拌,静置1h,得到混合料;
(3)将步骤(1)中的香菇、木耳、步骤(2)中的混合料放入绞肉机中绞碎,然后加入鸡蛋清90份、乳酸钙6份、生物类黄酮6份、胡萝卜素20份、麦芽糊精15份、淀粉18份、卡拉胶12份、碘盐18份,放入搅拌机中搅拌,先慢速搅拌15min,再快速乳化5min,制得馅料;其中,慢速混合的速度为1200r/min,高速乳化的速度为3200r/min;
(4)灌肠:将步骤中的馅料放入灌制扎口机中,采用PVDC塑料肠衣,在38MPa压力条件下灌装;
(5)将步骤(4)中的火腿肠放入蒸煮炉内蒸煮,时间1h,温度90℃;
(6)将步骤(5)中的火腿肠放入熏烤箱内熏烤35min,设定温度80℃;
(7)冷藏。
实施例2
一种鲜味火腿肠,以重量份计,其组份为:牡蛎120份、虾120份、鱼块270份、香菇45份、木耳40份、蒜泥5份、酱油5份、料酒3份、茶多酚0.2份、生姜15份、茴香7份、醋6份、胡椒粉7份、鸡蛋清120份、乳酸钙8份、生物类黄酮8份、胡萝卜素30份、麦芽糊精20份、淀粉23份、卡拉胶14份、碘盐24份。
上述的鲜味火腿肠是通过以下步骤来实现的:
(1)将清洗干净的香菇45份、木耳40份放在热水中除去异味;
(2)将牡蛎120份、虾120份、鱼块270份清理干净后切块,混合均匀,然后向其中加入蒜泥5份、酱油5份、料酒3份、茶多酚0.2份、生姜15份、茴香7份、醋6份和胡椒粉7份混合搅拌,静置2h,得到混合料;
(3)将步骤(1)中的香菇、木耳、步骤(2)中的混合料放入绞肉机中绞碎,然后加入鸡蛋清120份、乳酸钙8份、生物类黄酮8份、胡萝卜素30份、麦芽糊精20份、淀粉23份、卡拉胶14份、碘盐24份,放入搅拌机中搅拌,先慢速搅拌20min,再快速乳化3min,制得馅料;其中,慢速混合的速度为1200r/min,高速乳化的速度为3200r/min;
(4)灌肠:将步骤中的馅料放入灌制扎口机中,采用PVDC塑料肠衣,在42MPa压力条件下灌装;
(5)将步骤(4)中的火腿肠放入蒸煮炉内蒸煮,时间2h,温度85℃;
(6)将步骤(5)中的火腿肠放入熏烤箱内熏烤25min,设定温度90℃;
(7)冷藏。
实施例3
一种鲜味火腿肠,以重量份计,其组份为:牡蛎110份、虾110份、鱼块260份、香菇40份、木耳35份、蒜泥4份、酱油5份、料酒3份、茶多酚0.15份、生姜15份、茴香6份、醋5份、胡椒粉5份、鸡蛋清105份、乳酸钙7份、生物类黄酮7份、胡萝卜素25份、麦芽糊精18份、淀粉20份、卡拉胶13份、碘盐21份。
上述的鲜味火腿肠是通过以下步骤来实现的:
(1)将清洗干净的香菇40份、木耳35份放在热水中除去异味;
(2)将牡蛎110份、虾110份、鱼块260份清理干净后切块,混合均匀,然后向其中加入蒜泥4份、酱油5份、料酒3份、茶多酚0.15份、生姜15份、茴香6份、醋5份、胡椒粉5份混合搅拌,静置1.5h,得到混合料;
(3)将步骤(1)中的香菇、木耳、步骤(2)中的混合料放入绞肉机中绞碎,然后加入鸡蛋清105份、乳酸钙7份、生物类黄酮7份、胡萝卜素25份、麦芽糊精18份、淀粉20份、卡拉胶13份、碘盐21份,放入搅拌机中搅拌,先慢速搅拌18min,再快速乳化4min,制得馅料;其中,慢速混合的速度为1200r/min,高速乳化的速度为3200r/min;
(4)灌肠:将步骤中的馅料放入灌制扎口机中,采用PVDC塑料肠衣,在40MPa压力条件下灌装;
(5)将步骤(4)中的火腿肠放入蒸煮炉内蒸煮,时间1.5h,温度88℃;
(6)将步骤(5)中的火腿肠放入熏烤箱内熏烤30min,设定温度85℃;
(7)冷藏。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明披露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (5)
1.一种鲜味火腿肠,其特征在于,以重量份计,其组份为:牡蛎100~120份、虾100~120份、鱼块250~270份、香菇35~45份、木耳30~40份、蒜泥3~5份、酱油4~5份、料酒2~3份、茶多酚0.1~0.2份、生姜12~15份、茴香5~7份、醋5~6份、胡椒粉5~7份、鸡蛋清90~120份、乳酸钙6~8份、生物类黄酮6~8份、胡萝卜素20~30份、麦芽糊精15~20份、淀粉18~23份、卡拉胶12~14份、碘盐18~24份。
2.如权利要求1所述的鲜味火腿肠,其特征在于,所述组份的重量份为:牡蛎110份、虾110份、鱼块260份、香菇40份、木耳35份、蒜泥4份、酱油5份、料酒3份、茶多酚0.15份、生姜15份、茴香6份、醋5份、胡椒粉5份、鸡蛋清105份、乳酸钙7份、生物类黄酮7份、胡萝卜素25份、麦芽糊精18份、淀粉20份、卡拉胶13份、碘盐21份。
3.权利要求1~3任意所述的鲜味火腿肠的制备方法,其特征在于,包括以下步骤:
(1)将清洗干净的香菇、木耳放在热水中除去异味;
(2)将牡蛎、虾、鱼块清理干净后切块,混合均匀,然后向其中加入蒜泥、酱油、料酒、茶多酚、生姜、茴香、醋和胡椒粉混合搅拌,静置1~2h,得到混合料;
(3)将步骤(1)中的香菇、木耳、步骤(2)中的混合料放入绞肉机中绞碎,然后加入鸡蛋清、乳酸钙、生物类黄酮、胡萝卜素、麦芽糊精、淀粉、卡拉胶、碘盐,放入搅拌机中搅拌,先慢速搅拌15~20min,再快速乳化3~5min,制得馅料;
(4)灌肠;
(5)将步骤(4)中的火腿肠放入蒸煮炉内蒸煮,时间1~2h,温度85~90℃;
(6)将步骤(5)中的火腿肠放入熏烤箱内熏烤25~35min,设定温度80~90℃;
(7)冷藏。
4.如权利要求4所述的鲜味火腿肠的制备方法,其特征在于,步骤(3)中,搅拌时,所述慢速混合的速度为1200r/min,高速乳化的速度为3200r/min。
5.如权利要求4所述的鲜味火腿肠的制备方法,其特征在于,步骤(4)中,所述灌肠的具体方法为:将所述馅料放入灌制扎口机中,采用PVDC塑料肠衣,在38~42MPa压力条件下灌装。
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