CN103478740A - 一种蒲公英保健香肠及其制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明公开一种蒲公英保健香肠及其制作方法,其组成原料为:猪肉、蒲公英、藕粉、葡萄籽粉、槐花、金雀花、桑葚、大蒜泥、紫晶藻、茯苓粉、鲜芦根、金银花、鱼腥草、人参叶、黑皮根、大蓟、当归、薄荷、山楂、食盐、白酒、生抽、白糖、鸡精粉、菜籽油适量。蒲公英健康营养成分丰富,能滋阴润燥、消炎解毒的功效,与其他有益成分合理配比,制得香肠芳香醇厚,开胃消食,常食能强身健体,祛除疾病。
Description
技术领域
本发明涉及食品领域,特别涉及一种蒲公英保健香肠及其制作方法。
背景技术
中国的香肠有着悠久的历史,如今香肠中常用亚硝酸盐作为防腐杀菌剂,亚硝酸盐长期使用会产生致癌等危害人体健康的副作用。此外,现有香肠还存在有风味单一,无食疗保健作用的缺点。本发明提供一种不添加硝酸盐等有害成分,使用纯天然抑菌杀菌可食植物作为原料,使人们放心食用同时兼有保健功能。
发明内容
本发明目的就是提供一种蒲公英保健香肠及其制作方法。
本发明是通过以下技术方案实现的:
一种蒲公英保健香肠,其组成原料的重量份为:猪肉950-1100、蒲公英40-60、藕粉10-20、葡萄籽粉5-15、槐花10-15、金雀花10-15、桑葚20-30、大蒜泥10-15、紫晶藻5-15、茯苓粉5-10、鲜芦根2-3、金银花3-5、鱼腥草2-3、人参叶1-2、黑皮根1-3、大蓟1-2、当归1-3、薄荷1-2、山楂2-3、食盐20-30、白酒25-35、生抽20-30、白糖15-25、鸡精粉10-15、菜籽油适量。
一种蒲公英保健香肠的制作方法,包括以下步骤 :
(1)、将鲜芦根、金银花、鱼腥草、人参叶、黑皮根、大蓟、当归、薄荷、山楂,加其总重量10-15倍水煎煮1-2小时过滤去渣,滤液超滤得精制液;
(2)、将金雀花、蒲公英分别在开水中浸泡3-6分钟,取出凉水冲洗干净沥干水分,与槐花、桑葚、紫晶藻合并打浆得浆汁;
(3)、将藕粉、葡萄籽粉、茯苓粉合并放入熟菜籽油锅内炒香,放入浆汁搅拌均匀成糊,文火翻炒烘烙至粉体凝固,放入烘箱在60-85摄氏度下干燥3-6小时,取出研磨过40-60目筛得粉体;
(4)、将猪肉切块加清水浸泡12-18小时除去血水,捞出猪肉冲洗干净沥干余水绞碎成肉糜;与白酒、生抽、白糖、鸡精粉、精致液、大蒜泥拌匀腌制,再与粉体搅拌放入滚揉机反复滚揉3-6分钟,得香肠肉馅;
(5)、将拌匀的香肠馅料经常规香肠制作工艺制得香肠即可。
本发明的优点是:
1、本发明生产的蒲公英保健香肠为市场提供健康美食新品种,蒲公英含有蒲公英醇、蒲公英素、胆碱、有机酸、菊糖等多种健康营养成分,有利尿、缓泻、退黄疸、利胆等功效,且具有丰富的胡萝卜素和C及矿物质,对消化不良、便秘都有改善的作用,同时有抗菌解毒、保肝利胆的功效;
2、同时金银花、鱼腥草、大蒜均有强力杀菌作用,能有效增长保质期,另外能排毒清肠、降低血糖、防癌以及增强人体免疫力的功效;
3、本发明各组分配比合理,香肠芳香醇厚,开胃消食,常食能强身健体,祛除疾病。
具体实施方式
下面结合具体实施例对本发明作进一步的说明:
一种蒲公英保健香肠,其组成原料的重量份(克)为:猪肉950、蒲公英50、藕粉20、葡萄籽粉10、槐花15、金雀花10、桑葚20、大蒜泥10、紫晶藻10、茯苓粉10、鲜芦根2、金银花4、鱼腥草2、人参叶1、黑皮根2、大蓟2、当归2、薄荷2、山楂3、食盐20、白酒35、生抽25、白糖25、鸡精粉15、菜籽油适量。
一种蒲公英保健香肠的制作方法,包括以下步骤 :
(1)、将鲜芦根、金银花、鱼腥草、人参叶、黑皮根、大蓟、当归、薄荷、山楂,加其总重量13倍水煎煮2小时过滤去渣,滤液超滤得精制液;
(2)、将金雀花、蒲公英分别在开水中浸泡4分钟,取出凉水冲洗干净沥干水分,与槐花、桑葚、紫晶藻合并打浆得浆汁;
(3)、将藕粉、葡萄籽粉、茯苓粉合并放入熟菜籽油锅内炒香,放入浆汁搅拌均匀成糊,文火翻炒烘烙至粉体凝固,放入烘箱在70摄氏度下干燥4小时,取出研磨过40目筛得粉体;
(4)、将猪肉切块加清水浸泡16小时除去血水,捞出猪肉冲洗干净沥干余水绞碎成肉糜;与白酒、生抽、白糖、鸡精粉、精致液、大蒜泥等拌匀腌制,再与粉体搅拌放入滚揉机反复滚揉4分钟,得香肠肉馅;
(5)、将拌匀的香肠馅料经常规香肠制作工艺制得香肠即可。
Claims (2)
1.一种蒲公英保健香肠,其特征在于其组成原料的重量份为:猪肉950-1100、蒲公英40-60、藕粉10-20、葡萄籽粉5-15、槐花10-15、金雀花10-15、桑葚20-30、大蒜泥10-15、紫晶藻5-15、茯苓粉5-10、鲜芦根2-3、金银花3-5、鱼腥草2-3、人参叶1-2、黑皮根1-3、大蓟1-2、当归1-3、薄荷1-2、山楂2-3、食盐20-30、白酒25-35、生抽20-30、白糖15-25、鸡精粉10-15、菜籽油适量。
2. 一种如权利要求1 所述的蒲公英保健香肠的制作方法,其特征在于包括以下步骤 :
(1)、将鲜芦根、金银花、鱼腥草、人参叶、黑皮根、大蓟、当归、薄荷、山楂,加其总重量10-15倍水煎煮1-2小时过滤去渣,滤液超滤得精制液;
(2)、将金雀花、蒲公英分别在开水中浸泡3-6分钟,取出凉水冲洗干净沥干水分,与槐花、桑葚、紫晶藻合并打浆得浆汁;
(3)、将藕粉、葡萄籽粉、茯苓粉合并放入熟菜籽油锅内炒香,放入浆汁搅拌均匀成糊,文火翻炒烘烙至粉体凝固,放入烘箱在60-85摄氏度下干燥3-6小时,取出研磨过40-60目筛得粉体;
(4)、将猪肉切块加清水浸泡12-18小时除去血水,捞出猪肉冲洗干净沥干余水绞碎成肉糜;与白酒、生抽、白糖、鸡精粉、精致液、大蒜泥拌匀腌制,再与粉体搅拌放入滚揉机反复滚揉3-6分钟,得香肠肉馅;
(5)、将拌匀的香肠馅料经常规香肠制作工艺制得香肠即可。
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Cited By (5)
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CN103960679A (zh) * | 2014-04-08 | 2014-08-06 | 柳培健 | 一种滋阴润肺莲藕肉松及其制备方法 |
CN104172202A (zh) * | 2014-07-07 | 2014-12-03 | 芜湖诚德农业科技有限公司 | 一种荷香冬菜烤乳猪 |
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CN105341744A (zh) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | 一种清润香肠及其制作方法 |
CN106722344A (zh) * | 2016-12-19 | 2017-05-31 | 怀宁县恒达畜产品有限公司 | 一种槐花贡藕香肠及其生产方法 |
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