CN105380123A - 一种茶味发酵鹅烤肠及其制备方法 - Google Patents
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Abstract
本发明公开了一种茶味发酵鹅烤肠,由以下重量份原料制成:鹅肉950-1000、猪背膘180-200、葛根1-1.2、牛膝0.9-1.1、番薯藤1.2-1.3、不老草0.8-1、荷花1-1.2、苦丁茶35-38、荞麦130-135、黑豆130-135、葡萄糖9-10、味精18-20、白胡椒粉1-2、盐18-20、沙棘多酚0.9-1、壳聚糖0.9-1、发酵乳杆菌适量、变异微球菌适量;本发明烤鹅肠经发酵乳杆菌及变异微球菌的发酵而制成具有微生物特性和典型发酵香味的发酵肉制品,再在天然添加剂沙果多酚及壳聚糖的作用提高肉制品的抗氧化性,增加鹅肠风味的同时大大提高了常温下储存的时间。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种茶味发酵鹅烤肠及其制备方法。
背景技术
传统的烤鹅烤制过程中易产生含多环芳烃(PAHs)的烟气而存在食品安全隐患,烤制方式一般为直接的明火烤制或者关上炉门用暗火烤,为了获得独特的风味,烤制的温度都高于200℃,而要烤制出口感最佳的酥而不腻则需要温度高达270℃左右,由于烤制时间长、温度高,使得皮下脂肪熔化溢出不可避免的滴落到火上或炙热的炉膛内,引发热解或者热聚反应,从而产生含有多环芳烃(PAHs)的烟气,温度越高产生的PAHs越多;同时肉中的脂肪高温裂解也会产生PAHs。现有实验表明PAHs可使实验动物致癌。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种茶味发酵鹅烤肠及其制备方法。
本发明是通过以下技术方案实现的:
一种茶味发酵鹅烤肠,由以下重量份原料制成:
鹅肉950-1000、猪背膘180-200、葛根1-1.2、牛膝0.9-1.1、番薯藤1.2-1.3、不老草0.8-1、荷花1-1.2、苦丁茶35-38、荞麦130-135、黑豆130-135、葡萄糖9-10、味精18-20、白胡椒粉1-2、盐18-20、沙棘多酚0.9-1、壳聚糖0.9-1、发酵乳杆菌适量、变异微球菌适量。
所述的一种茶味发酵鹅烤肠的制备方法,包括以下步骤:
(1)将葛根、牛膝、番薯藤、不老草、荷花加6-7倍水大火煎煮1-2小时后压滤去渣得中药液;
(2)在20℃温度以下取新鲜鹅肉,去皮及脂肪层,剔除肉中筋腱,且用绞肉机绞碎,将猪背膘绞碎与鹅肉碎混合后加入葡萄糖、味精、白胡椒粉、盐,搅匀后至于4℃下腌制24h得原料肉;
(3)将黑豆与荞麦混合研磨得麦香粉,将麦香粉入锅大火翻炒至微焦后盛出得焦香麦粉备用;取苦丁茶冻干后研磨得冻干茶粉;
(4)将发酵乳杆菌与变异微球菌1:1混合后按1×107CFU/g的量加入原料肉中并至于恒温培养箱内在25℃下发酵20h,待发酵完成后加入焦香麦粉、沙棘多酚、壳聚糖及剩余各原料充分搅拌,再通过灌肠机灌制或者手工灌肠,灌制后用针尖在表面打孔排掉肠内空气,用温水漂洗后除去表面污物;
(5)将冻干茶粉加入持续沸腾的沸水内,取灌制好的鹅肉肠平放在贴近茶水表面处熏20-25min,将熏制后的鹅肉肠悬线挂在控温箱内,设置使用75℃热风干燥15-20min,再均匀喷上中药液,随后调节温度至130℃加工1h即得。
本发明的优点是:
本发明烤鹅肠经发酵乳杆菌及变异微球菌的发酵而制成具有微生物特性和典型发酵香味的发酵肉制品,再在天然添加剂沙果多酚及壳聚糖的作用提高肉制品的抗氧化性,增加鹅肠风味的同时大大提高了常温下储存的时间,通过阶段式温度的烘干、烘烤,在大大低于传统烤制温度下烤制而成的发酵鹅烤肠不仅具有原始的烤香味、风味独特、美味可口,而且大大减少了PAHs的排放,甚至不产生PAHs等对人体有害的致癌物质,提高了食品安全性,对人生安全给予了保护,此外,本发明在加工过程中添加了多种中草药,具有养颜护肤、降脂减肥、发表解肌、活血通经、引血下行、利尿通淋的功效。
具体实施方式
一种茶味发酵鹅烤肠,由以下重量份(千克)原料制成:
鹅肉950、猪背膘180、葛根1、牛膝0.9、番薯藤1.2、不老草0.8、荷花1、苦丁茶35、荞麦130、黑豆130、葡萄糖9、味精18、白胡椒粉1、盐18、沙棘多酚0.9、壳聚糖0.9、发酵乳杆菌适量、变异微球菌适量。
所述的一种茶味发酵鹅烤肠的制备方法,包括以下步骤:
(1)将葛根、牛膝、番薯藤、不老草、荷花加6倍水大火煎煮1小时后压滤去渣得中药液;
(2)在20℃温度以下取新鲜鹅肉,去皮及脂肪层,剔除肉中筋腱,且用绞肉机绞碎,将猪背膘绞碎与鹅肉碎混合后加入葡萄糖、味精、白胡椒粉、盐,搅匀后至于4℃下腌制24h得原料肉;
(3)将黑豆与荞麦混合研磨得麦香粉,将麦香粉入锅大火翻炒至微焦后盛出得焦香麦粉备用;取苦丁茶冻干后研磨得冻干茶粉;
(4)将发酵乳杆菌与变异微球菌1:1混合后按1×107CFU/g的量加入原料肉中并至于恒温培养箱内在25℃下发酵20h,待发酵完成后加入焦香麦粉、沙棘多酚、壳聚糖及剩余各原料充分搅拌,再通过灌肠机灌制或者手工灌肠,灌制后用针尖在表面打孔排掉肠内空气,用温水漂洗后除去表面污物;
(5)将冻干茶粉加入持续沸腾的沸水内,取灌制好的鹅肉肠平放在贴近茶水表面处熏20min,将熏制后的鹅肉肠悬线挂在控温箱内,设置使用75℃热风干燥15min,再均匀喷上中药液,随后调节温度至130℃加工1h即得。
Claims (2)
1.一种茶味发酵鹅烤肠,其特征在于由以下重量份原料制成:
鹅肉950-1000、猪背膘180-200、葛根1-1.2、牛膝0.9-1.1、番薯藤1.2-1.3、不老草0.8-1、荷花1-1.2、苦丁茶35-38、荞麦130-135、黑豆130-135、葡萄糖9-10、味精18-20、白胡椒粉1-2、盐18-20、沙棘多酚0.9-1、壳聚糖0.9-1、发酵乳杆菌适量、变异微球菌适量。
2.根据权利要求1所述的一种茶味发酵鹅烤肠的制备方法,其特征在于包括以下步骤:
(1)将葛根、牛膝、番薯藤、不老草、荷花加6-7倍水大火煎煮1-2小时后压滤去渣得中药液;
(2)在20℃温度以下取新鲜鹅肉,去皮及脂肪层,剔除肉中筋腱,且用绞肉机绞碎,将猪背膘绞碎与鹅肉碎混合后加入葡萄糖、味精、白胡椒粉、盐,搅匀后至于4℃下腌制24h得原料肉;
(3)将黑豆与荞麦混合研磨得麦香粉,将麦香粉入锅大火翻炒至微焦后盛出得焦香麦粉备用;取苦丁茶冻干后研磨得冻干茶粉;
(4)将发酵乳杆菌与变异微球菌1:1混合后按1×107CFU/g的量加入原料肉中并至于恒温培养箱内在25℃下发酵20h,待发酵完成后加入焦香麦粉、沙棘多酚、壳聚糖及剩余各原料充分搅拌,再通过灌肠机灌制或者手工灌肠,灌制后用针尖在表面打孔排掉肠内空气,用温水漂洗后除去表面污物;
(5)将冻干茶粉加入持续沸腾的沸水内,取灌制好的鹅肉肠平放在贴近茶水表面处熏20-25min,将熏制后的鹅肉肠悬线挂在控温箱内,设置使用75℃热风干燥15-20min,再均匀喷上中药液,随后调节温度至130℃加工1h即得。
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Title |
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冯桂芳: ""中式保健香肠的研究进展"", 《食品工业科技》 * |
李俊江等: ""鹅肉香肠的发酵工艺研究"", 《食品科学》 * |
杨铭铎: ""新型肉肠开发的研究进展"", 《四川旅游学院学报》 * |
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