CN104489759A - 一种蜂蜜鱼肉香肠及其制备方法 - Google Patents
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Abstract
一种蜂蜜鱼肉香肠及其制备方法，其特征在于由下列重量份的原料制成：鱼肉200-220、银耳8-10、蜂蜜8-10、玉米粒10-12、莲子15-20、猪油2-3、松花蛋10-11、淀粉25-30、蛋清8-10、芹菜45-50、咖喱粉1-2、食盐7-8、茶叶8-10、郁李仁1-2、柏子仁2-3、冬瓜皮3-4、党参2-3、肉苁蓉3-4、皮哨子1-2、泡花子2-3、营养保健液10-12。本发明的香肠口感好，味道鲜美，其中添加的芹菜经过腌制，风味独特，且由于其在腌制时所使用的麦饭石可吸附芹菜在腌制过程中产生的亚硝酸盐，有益于身体健康，此外，本发明添加的蜂蜜搭配郁李仁、柏子仁等中草药可达到润肠的效果，是一种绿色保健食品。
Description
技术领域
本发明属于食品加工技术领域，涉及一种香肠，尤其涉及一种蜂蜜鱼肉香肠及其制备方法。
背景技术
香肠在中国有着悠久的历史，广受消费者喜爱。现在市场上的香肠多添加了化学添加剂，长期食用会危害人体健康。此外，现有香肠口味单一，营养价值不高，已不能满足人们的消费需求。
发明内容
本发明的目的是提供一种蜂蜜鱼肉香肠及其制备方法，本发明具有口感好，营养健康的特点。
本发明所采用的技术方案是：
一种蜂蜜鱼肉香肠，其特征在于由下列重量份的原料制成：
鱼肉200-220、银耳8-10、蜂蜜8-10、玉米粒10-12、莲子15-20、猪油2-3、松花蛋10-11、淀粉25-30、蛋清8-10、芹菜45-50、咖喱粉1-2、食盐7-8、茶叶8-10、郁李仁1-2、柏子仁2-3、冬瓜皮3-4、党参2-3、肉苁蓉3-4、皮哨子1-2、泡花子2-3、营养保健液10-12；
所述营养保健液由下列重量份的原料制成：苋菜17-20、薏仁米10-11、青豆8-9、奶油2-3、枸杞子1-1.3、夜交藤0.8-1、莬丝子1-1.1、鸡蛋花0.9-1；
制备方法为：(1)将苋菜加一倍的水打浆，过滤除渣，得苋菜汁；
(2)将枸杞子、夜交藤、莬丝子、鸡蛋花粉碎，与薏仁米、青豆、奶油混合入锅，小火翻炒10-15分钟后将粉碎的中草药筛除，所得物料加苋菜汁进行磨浆，过滤除渣，大火煮沸，即得。
所述的蜂蜜鱼肉香肠的制备方法，其特征在于包括以下步骤：
(1)将郁李仁、柏子仁、冬瓜皮、党参、肉苁蓉、皮哨子、泡花子加5-6倍的水文火煎煮40-50分钟，过滤分离，得药液和药渣，药渣烘干备用；
(2)将芹菜、咖喱粉、食盐、药液混合拌匀，倒入坛子中，用麦饭石压实，于阴凉处密封放置7-8天后将蔬菜取出，剁碎；
(3)将猪油入锅，大火加热至猪油熬化，然后倒入玉米粒、莲子，改用小火，翻炒15-20分钟后出料，进行粉碎；
(4)将银耳加3-4倍的水小火煮沸，过滤除渣，得银耳汤；将鱼肉、松花蛋混合打成泥，然后与银耳汤、蜂蜜、淀粉、蛋清及步骤(2)、(3)所得物料混合搅拌均匀，得馅料；
(5)将馅料灌入肠衣中，然后将灌好的香肠穿上铁丝，挂于烟熏箱内，然后将烘干的药渣、茶叶与适量的白桦木屑混合，点燃，在60℃下熏制4-5小时后将香肠取出，晾晒7-8天；
(6)将步骤(5)所得香肠与剩余物料混合入锅，加入3-4倍的水大火煮制15-20分钟，然后将香肠捞出、晾干、包装，即得。
本发明中的皮哨子为无患子科植物川滇无患子的果实或种子，泡花子为山矾科植物黄牛奶树的树皮。
本发明的有益效果为：
本发明的香肠口感好，味道鲜美，其中添加的芹菜经过腌制，风味独特，且由于其在腌制时所使用的麦饭石可吸附芹菜在腌制过程中产生的亚硝酸盐，有益于身体健康，此外，本发明添加的蜂蜜搭配郁李仁、柏子仁等中草药可达到润肠的效果，是一种绿色保健食品。
具体实施方式
一种蜂蜜鱼肉香肠，其特征在于由下列重量份(公斤)的原料制成：
鱼肉200、银耳10、蜂蜜10、玉米粒10、莲子20、猪油3、松花蛋11、淀粉30、蛋清10、芹菜50、咖喱粉2、食盐8、茶叶10、郁李仁2、柏子仁2、冬瓜皮4、党参2、肉苁蓉3、皮哨子2、泡花子2、营养保健液12；
所述营养保健液由下列重量份(公斤)的原料制成：苋菜20、薏仁米11、青豆8、奶油3、枸杞子1.3、夜交藤0.8、莬丝子1.1、鸡蛋花0.9；
制备方法为：(1)将苋菜加一倍的水打浆，过滤除渣，得苋菜汁；
(2)将枸杞子、夜交藤、莬丝子、鸡蛋花粉碎，与薏仁米、青豆、奶油混合入锅，小火翻炒10-15分钟后将粉碎的中草药筛除，所得物料加苋菜汁进行磨浆，过滤除渣，大火煮沸，即得。
所述的蜂蜜鱼肉香肠的制备方法，包括以下步骤：
(1)将郁李仁、柏子仁、冬瓜皮、党参、肉苁蓉、皮哨子、泡花子加5-6倍的水文火煎煮40-50分钟，过滤分离，得药液和药渣，药渣烘干备用；
(2)将芹菜、咖喱粉、食盐、药液混合拌匀，倒入坛子中，用麦饭石压实，于阴凉处密封放置7-8天后将蔬菜取出，剁碎；
(3)将猪油入锅，大火加热至猪油熬化，然后倒入玉米粒、莲子，改用小火，翻炒15-20分钟后出料，进行粉碎；
(4)将银耳加3-4倍的水小火煮沸，过滤除渣，得银耳汤；将鱼肉、松花蛋混合打成泥，然后与银耳汤、蜂蜜、淀粉、蛋清及步骤(2)、(3)所得物料混合搅拌均匀，得馅料；
(5)将馅料灌入肠衣中，然后将灌好的香肠穿上铁丝，挂于烟熏箱内，然后将烘干的药渣、茶叶与适量的白桦木屑混合，点燃，在60℃下熏制4-5小时后将香肠取出，晾晒7-8天；
(6)将步骤(5)所得香肠与剩余物料混合入锅，加入3-4倍的水大火煮制15-20分钟，然后将香肠捞出、晾干、包装，即得。
Claims (2)
1.一种蜂蜜鱼肉香肠，其特征在于由下列重量份的原料制成：
鱼肉200-220、银耳8-10、蜂蜜8-10、玉米粒10-12、莲子15-20、猪油2-3、松花蛋10-11、淀粉25-30、蛋清8-10、芹菜45-50、咖喱粉1-2、食盐7-8、茶叶8-10、郁李仁1-2、柏子仁2-3、冬瓜皮3-4、党参2-3、肉苁蓉3-4、皮哨子1-2、泡花子2-3、营养保健液10-12；
所述营养保健液由下列重量份的原料制成：苋菜17-20、薏仁米10-11、青豆8-9、奶油2-3、枸杞子1-1.3、夜交藤0.8-1、莬丝子1-1.1、鸡蛋花0.9-1；
制备方法为：(1)将苋菜加一倍的水打浆，过滤除渣，得苋菜汁；
(2)将枸杞子、夜交藤、莬丝子、鸡蛋花粉碎，与薏仁米、青豆、奶油混合入锅，小火翻炒10-15分钟后将粉碎的中草药筛除，所得物料加苋菜汁进行磨浆，过滤除渣，大火煮沸，即得。
2.根据权利要求1所述的蜂蜜鱼肉香肠的制备方法，其特征在于包括以下步骤：
(1)将郁李仁、柏子仁、冬瓜皮、党参、肉苁蓉、皮哨子、泡花子加5-6倍的水文火煎煮40-50分钟，过滤分离，得药液和药渣，药渣烘干备用；
(2)将芹菜、咖喱粉、食盐、药液混合拌匀，倒入坛子中，用麦饭石压实，于阴凉处密封放置7-8天后将蔬菜取出，剁碎；
(3)将猪油入锅，大火加热至猪油熬化，然后倒入玉米粒、莲子，改用小火，翻炒15-20分钟后出料，进行粉碎；
(4)将银耳加3-4倍的水小火煮沸，过滤除渣，得银耳汤；将鱼肉、松花蛋混合打成泥，然后与银耳汤、蜂蜜、淀粉、蛋清及步骤(2)、(3)所得物料混合搅拌均匀，得馅料；
(5)将馅料灌入肠衣中，然后将灌好的香肠穿上铁丝，挂于烟熏箱内，然后将烘干的药渣、茶叶与适量的白桦木屑混合，点燃，在60℃下熏制4-5小时后将香肠取出，晾晒7-8天；
(6)将步骤(5)所得香肠与剩余物料混合入锅，加入3-4倍的水大火煮制15-20分钟，然后将香肠捞出、晾干、包装，即得。
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