CN103876177A - 一种果蔬复合营养快餐香肠的制作方法 - Google Patents
一种果蔬复合营养快餐香肠的制作方法 Download PDFInfo
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Abstract
本发明涉及一种果蔬复合营养快餐香肠的制作方法,该具体过程为:步骤a,原料整理;步骤b,腌制;步骤c,混料;步骤d,灌肠;步骤e,煮制;步骤f,烟熏;步骤g,干燥;步骤h,冷却、包装。本发明以香肠为载体,将猪肉、糯米、大枣、南瓜、胡萝卜、莲子、牛奶、鸡蛋等食材作为主要原料开发果蔬复合营养快餐,丰富了中式快餐,拓宽了灌肠类制品,集肉蛋奶、营养和方便于一体,必深受广大消费者的喜爱与青睐,具有广阔的应用开发前景。
Description
技术领域
本发明涉及食品加工领域,尤其涉及一种果蔬复合营养快餐香肠的制作方法。
背景技术
随着生活质量的提高,人们已经不满足于吃饱,更要求吃好,迫切需要高蛋白、低脂肪、营养均衡、风味独特的新型肉制品。随着社会生活节奏的加快和旅游业的快速发展,快餐消费群体逐渐扩大,家务劳动社会化已成一种必然趋势,但快餐在国内还处于发展的初步阶段,虽品种众多,大部分难达到营养均衡,其工艺复杂且同种菜品间的口感无法统一。因此,方便美味快餐已成现代食品发展的新热点。
现有技术中,比如,粽子是用竹叶将糯米、肉和大枣等包裹在一起经蒸煮而做成的传统食品;米肠、果蔬复合香肠、香菇发酵香肠、速冻粉团、糯米糕、清真八宝饭、米血糕等在现有技术中已经存在,而以猪肉为主要原料,配以糯米、大枣、南瓜、胡萝卜、牛奶、低聚异麦芽糖、大豆蛋白、鸡蛋和莲子等辅料,添加食盐、味素、五香粉、大蒜末、姜末、熟芝麻、辣椒粉、高粱红、谷氨酰胺转胺酶等调味料和食品添加剂开发肉蛋奶于一体、营养均衡、风味独特的果蔬复合营养快餐香肠还未出现。
鉴于上述缺陷,本发明创作者经过长时间的研究和实践终于获得了本创作。
发明内容
本发明的目的在于提供一种果蔬复合营养快餐香肠的制作方法,用以克服上述技术缺陷。
为实现上述目的,本发明提供一种果蔬复合营养快餐香肠的制作方法,
该具体加工过程为:
步骤a,原料整理;
将新鲜猪前槽肉剥皮剔骨,切成小块后,用绞肉机将其绞碎;
将大枣、南瓜和胡萝卜进行整理、切碎;将莲子粉碎;将鸡蛋打碎搅匀;将糯米预先清洗、用常温水浸泡24h;大蒜去皮,剁成碎末;鲜姜洗净、整理,剁成碎末;
准备好肠衣;
步骤b,腌制;
按照原料猪前槽肉重的3%食盐、0.25%复合磷酸盐配置,搅拌均匀后将其装入保鲜袋中密封,置于4℃冰箱中腌制24h;
步骤c,混料;
按上述配方将枣泥、南瓜沫、胡萝卜沫、莲子粉、低聚异麦芽糖、味素、黑胡椒粉、五香粉、白胡椒粉、大豆蛋白、熟芝麻、牛奶、鸡蛋、浸泡糯米、高粱红、大蒜末、鲜姜末、辣椒粉、和谷氨酰胺转胺酶称量好,并将其与牛奶、鸡蛋充分混匀,再与腌制好的肉并在拌馅机中充分混匀;
步骤d,灌肠;将混合好的原料用灌肠机灌入肠衣,松紧适度,每灌到15cm左右,用棉线结扎,然后放入温水中漂洗几次,洗去香肠表面的浮油、盐汁等污物,灌好的香肠用针扎孔,以便水分、空气外泄;
步骤e,煮制;在夹层保温煮锅中温度设置为85℃、水煮制60min,然后出锅;
步骤f,烟熏;将香肠挂于架上置于烟熏炉75℃、烟熏60min,赋予香肠烟熏特有的风味和颜色;
步骤g,干燥;将烟熏好的香肠继续在烟熏炉60℃、干燥30min,除去部分水分,改善形态结构,提高质量;
步骤h,冷却、包装;烟熏好的香肠充分冷却后,用真空包装机将其密封包装。
进一步,上述过程中的基本配方包括,猪前槽肉100g、浸泡糯米40g、枣泥20g、南瓜末15g、胡萝卜末10g、牛奶10g、莲子粉10g、低聚异麦芽糖5g、大豆蛋白5g、熟芝麻2.5g、鸡蛋15g、味精0.5g、五香粉0.5g、黑胡椒粉0.2g、白胡椒粉0.2g、高粱红0.08g、大蒜末3g、鲜姜末2g、辣椒粉1g、食盐3g、复合磷酸盐0.25g、谷氨酰胺转胺酶1g。
进一步,在上述步骤d中,所述灌肠机的零配件先用沸水清洗、消毒。
进一步,在上述步骤a中,肠衣使用前用温水泡软、洗净、检漏,沥干后在肠衣一端打一死结待用,准备棉线用于结扎香肠。
与现有技术相比较本发明的有益效果在于:本发明以香肠为载体,将猪肉、糯米、大枣、南瓜、胡萝卜、莲子、牛奶、鸡蛋等食材作为主要原料开发果蔬复合营养快餐,丰富了中式快餐,拓宽了灌肠类制品,集肉蛋奶、营养和方便于一体,必深受广大消费者的喜爱与青睐,具有广阔的应用开发前景。
具体实施方式
以下,对本发明上述的和另外的技术特征和优点作更详细的说明。
本发明果蔬复合营养快餐香肠的制作方法,使用的原材料与辅料及添加剂包括:猪前槽精肉、糯米、大枣、南瓜、胡萝卜、牛奶、低聚异麦芽糖、大豆蛋白、鸡蛋、莲子、食盐、味素、五香粉、大蒜末、姜末、熟芝麻、辣椒粉、黑胡椒粉、白胡椒粉、高粱红、谷氨酰胺转胺酶、8路肠衣。
营养快餐肠的基本配方包括,猪前槽肉100g、浸泡糯米40g、枣泥20g、南瓜末15g、胡萝卜末10g、牛奶10g、莲子粉10g、低聚异麦芽糖5g、大豆蛋白5g、熟芝麻2.5g、鸡蛋15g、味精0.5g、五香粉0.5g、黑胡椒粉0.2g、白胡椒粉0.2g、高粱红0.08g、大蒜末3g、鲜姜末2g、辣椒粉1g、食盐3g、复合磷酸盐0.25g、谷氨酰胺转胺酶1g。
本发明制作方法的具体过程为:
步骤a,原料整理;
将新鲜猪前槽肉剥皮剔骨,切成小块后,用绞肉机将其绞碎;
将大枣、南瓜和胡萝卜进行整理、切碎;将莲子粉碎;将鸡蛋打碎搅匀;将糯米预先清洗、用常温水浸泡24h;大蒜去皮,剁成碎末;鲜姜洗净、整理,剁成碎末;
肠衣使用前用温水泡软、洗净、检漏,沥干后在肠衣一端打一死结待用,准备棉线用于结扎香肠。
步骤b,腌制;
按照原料猪前槽肉重的3%食盐、0.25%复合磷酸盐配置,搅拌均匀后将其装入保鲜袋中密封,置于4℃冰箱中腌制24h。
步骤c,混料;
按上述配方将枣泥、南瓜末、胡萝卜末、莲子粉、低聚异麦芽糖、味素、黑胡椒粉、五香粉、白胡椒粉、大豆蛋白、熟芝麻、牛奶、鸡蛋、糯米、高粱红、大蒜末、鲜姜末、辣椒粉、和谷氨酰胺转胺酶称量好,并将其与牛奶、鸡蛋充分混匀,再与腌制好的肉并在拌馅机中充分混匀。
步骤d,灌肠;灌肠机的零配件用沸水清洗、消毒,将混合好的原料用灌肠机灌入肠衣,松紧适度,每灌到15cm左右,用棉线结扎,然后放入温水中漂洗几次,洗去香肠表面的浮油、盐汁等污物,灌好的香肠用针扎孔,以便水分、空气外泄。
步骤e,煮制;在夹层保温煮锅中温度设置为85℃、水煮制60min,然后出锅。
步骤f,烟熏;将香肠挂于架上置于烟熏炉75℃、烟熏60min,赋予香肠烟熏特有的风味和颜色。
步骤g,干燥;将烟熏好的香肠继续在烟熏炉60℃、干燥30min,除去部分水分,改善形态结构,提高质量;
步骤h,冷却、包装;烟熏好的香肠充分冷却后,用真空包装机将其密封包装。
本发明以香肠为载体,将猪肉、糯米、大枣、南瓜、胡萝卜、莲子、牛奶、鸡蛋等食材作为主要原料开发果蔬复合营养快餐,丰富了中式快餐,拓宽了灌肠类制品,集肉蛋奶、营养和方便于一体,必深受广大消费者的喜爱与青睐,具有广阔的应用开发前景。
以上所述仅为本发明的较佳实施例,对发明而言仅仅是说明性的,而非限制性的。本专业技术人员理解,在发明权利要求所限定的精神和范围内可对其进行许多改变,修改,甚至等效,但都将落入本发明的保护范围内。
Claims (4)
1.一种果蔬复合营养快餐香肠的制作方法,其特征在于,该具体过程为:
步骤a,原料整理;
将新鲜猪前槽肉剥皮剔骨,切成小块后,用绞肉机将其绞碎;
将大枣、南瓜和胡萝卜进行整理、切碎;将莲子粉碎;将鸡蛋打碎搅匀;将糯米预先清洗、用常温水浸泡24h;大蒜去皮,剁成碎末;鲜姜洗净、整理,剁成碎末;
准备好肠衣;
步骤b,腌制;
按照原料猪前槽精肉重的3%食盐、0.25%复合磷酸盐配置,搅拌均匀后将其装入保鲜袋中密封,置于4℃冰箱中腌制24h;
步骤c,混料;
将枣泥、南瓜末、胡萝卜末、莲子粉、低聚异麦芽糖、味素、黑胡椒粉、五香粉、白胡椒粉、大豆蛋白、熟芝麻、牛奶、鸡蛋、浸泡糯米、高粱红、大蒜末、鲜姜末、辣椒粉、和谷氨酰胺转胺酶称量好,并将其与牛奶、鸡蛋充分混匀,再与腌制好的肉并在拌馅机中充分混匀;
步骤d,灌肠;将混合好的原料用灌肠机灌入肠衣,松紧适度,每灌到15cm左右,用棉线结扎,然后放入温水中漂洗几次,洗去香肠表面的浮油、盐汁等污物,灌好的香肠用针扎孔,以便水分、空气外泄;
步骤e,煮制;在夹层保温煮锅中温度设置为85℃、水煮制60min,然后出锅;
步骤f,烟熏;将香肠挂于架上置于烟熏炉75℃、烟熏60min,赋予香肠烟熏特有的风味和颜色;
步骤g,干燥;将烟熏好的香肠继续在烟熏炉60℃、干燥30min,除去部分水分,改善形态结构,提高质量;
步骤h,冷却、包装;烟熏好的香肠充分冷却后,用真空包装机将其密封包装。
2.根据权利要求1所述的果蔬复合营养快餐香肠的制作方法,其特征在于,上述过程中的基本配方包括,猪前槽肉100g、浸泡糯米40g、枣泥20g、南瓜末15g、胡萝卜末10g、牛奶10g、莲子粉10g、低聚异麦芽糖5g、大豆蛋白5g、熟芝麻2.5g、鸡蛋15g、味精0.5g、五香粉0.5g、黑胡椒粉0.2g、白胡椒粉0.2g、高粱红0.08g、大蒜末3g、鲜姜末2g、辣椒粉1g、食盐3g、复合磷酸盐0.25g、谷氨酰胺转胺酶1g。
3.根据权利要求2所述的果蔬复合营养快餐香肠的制作方法,其特征在于,在上述步骤d中,所述灌肠机的零配件先用沸水清洗、消毒。
4.根据权利要求2所述的果蔬复合营养快餐香肠的制作方法,其特征在于,在上述步骤a中,肠衣使用前用温水泡软、洗净、检漏,沥干后在肠衣一端打一死结待用,准备棉线用于结扎香肠。
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