CN103504347A - 一种熏香肠的制备方法 - Google Patents
一种熏香肠的制备方法 Download PDFInfo
- Publication number
- CN103504347A CN103504347A CN201310407127.0A CN201310407127A CN103504347A CN 103504347 A CN103504347 A CN 103504347A CN 201310407127 A CN201310407127 A CN 201310407127A CN 103504347 A CN103504347 A CN 103504347A
- Authority
- CN
- China
- Prior art keywords
- parts
- sausage
- smoked
- beef
- dog meats
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013580 sausages Nutrition 0.000 title abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- 235000015278 beef Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 241001116389 Aloe Species 0.000 claims abstract description 7
- 244000067456 Chrysanthemum coronarium Species 0.000 claims abstract description 7
- 241000208688 Eucommia Species 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 7
- 241000219991 Lythraceae Species 0.000 claims abstract description 7
- 244000234609 Portulaca oleracea Species 0.000 claims abstract description 7
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 230000000391 smoking effect Effects 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 4
- 235000004221 Brassica oleracea var gemmifera Nutrition 0.000 claims description 6
- 244000308368 Brassica oleracea var. gemmifera Species 0.000 claims description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 6
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 claims description 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 6
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 6
- 235000011201 Ginkgo Nutrition 0.000 claims description 6
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 6
- 240000007164 Salvia officinalis Species 0.000 claims description 6
- 235000005412 red sage Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 240000007124 Brassica oleracea Species 0.000 abstract 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 244000248416 Fagopyrum cymosum Species 0.000 abstract 1
- 208000008589 Obesity Diseases 0.000 abstract 1
- 241000304195 Salvia miltiorrhiza Species 0.000 abstract 1
- 235000011135 Salvia miltiorrhiza Nutrition 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 235000015134 garland chrysanthemum Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000020824 obesity Nutrition 0.000 abstract 1
- 241000723353 Chrysanthemum Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种熏香肠的制备方法，是由下述重量份的原料制成：牛肉50-60、狗肉10-20、鸡蛋清5-8、淀粉10-15、银杏叶2-5、杜仲2-4、丹参2-3、金荞麦1-3、黄开口2-3、小茴香1-3、茼蒿3-5、马齿苋3-5、食用芦荟叶2-3、甘蓝菜3-5。本发明提供了一种熏香肠的制备方法，采用牛肉及狗肉作为原料，经过熏制处理后再制成香肠，使香肠具有熏香味,不肥腻,营养丰富,口感好,多食不腻人,尤其适合肥胖者食用。
Description
技术领域
本发明涉及一种熏香肠的制备方法，属于食品加工技术领域。
背景技术
香肠是我国南方餐桌上的常见食品，由于其香气浓郁，味道鲜美而深受人们的喜爱。但是，随着人们生活水平的不断提高，对香肠的质量及口味的要求也越来越高，传统的香肠加工方法中，大多还有一定的食品添加剂成分，过多的食品添加剂对人体健康不益，而单一的口味则难以满足人们的需要。
发明内容
本发明提供了一种熏香肠的制备方法。
本发明是通过以下技术方案实现的：
一种熏香肠的制备方法，其特征在于包括以下步骤：
（1）称取以下质量份的原料：牛肉50-60、狗肉10-20、鸡蛋清5-8、淀粉10-15、银杏叶2-5、杜仲2-4、丹参2-3、金荞麦1-3、黄开口2-3、小茴香1-3、茼蒿3-5、马齿苋3-5、食用芦荟叶2-3、甘蓝菜3-5；
（2）将牛肉、狗肉洗净沥干后，切成长条，然后将鸡蛋清均匀得涂在肉条表面，再经过传统熏制工艺，制成熏牛肉和熏狗肉；
（3）将银杏叶、杜仲、丹参、金荞麦、黄开口、小茴香、茼蒿、马齿苋、食用芦荟叶、甘蓝菜加适量水，加热提取，得提取液；
（4）将熏牛肉和熏狗肉剁碎成肉末，然后将淀粉加入肉末中，再将上述提取液加入其中，高速搅拌至原料呈粘稠糊状，停止搅拌后进行灌装，再经过烘烤、灭菌、封口，即得。
本发明的优点是：
本发明提供了一种熏香肠的制备方法，采用牛肉及狗肉作为原料，经过熏制处理后再制成香肠，使香肠具有熏香味,不肥腻,营养丰富,口感好,多食不腻人,尤其适合肥胖者食用。
具体实施方式
实施例1
一种熏香肠的制备方法，其特征在于包括以下步骤：
（1）称取以下质量份的原料：牛肉50、狗肉20、鸡蛋清8、淀粉10、银杏叶5、杜仲3、丹参3、金荞麦2、黄开口2、小茴香1、茼蒿3、马齿苋5、食用芦荟叶3、甘蓝菜3；
（2）将牛肉、狗肉洗净沥干后，切成长条，然后将鸡蛋清均匀得涂在肉条表面，再经过传统熏制工艺，制成熏牛肉和熏狗肉；
（3）将银杏叶、杜仲、丹参、金荞麦、黄开口、小茴香、茼蒿、马齿苋、食用芦荟叶、甘蓝菜加适量水，加热提取，得提取液；
（4）将熏牛肉和熏狗肉剁碎成肉末，然后将淀粉加入肉末中，再将上述提取液加入其中，高速搅拌至原料呈粘稠糊状，停止搅拌后进行灌装，再经过烘烤、灭菌、封口，即得。
本发明提供了一种熏香肠的制备方法，采用牛肉及狗肉作为原料，经过熏制处理后再制成香肠，使香肠具有熏香味,不肥腻,营养丰富,口感好,多食不腻人,尤其适合肥胖者食用。
Claims (1)
1.一种熏香肠的制备方法，其特征在于包括以下步骤：
（1）称取以下质量份的原料：牛肉50-60、狗肉10-20、鸡蛋清5-8、淀粉10-15、银杏叶2-5、杜仲2-4、丹参2-3、金荞麦1-3、黄开口2-3、小茴香1-3、茼蒿3-5、马齿苋3-5、食用芦荟叶2-3、甘蓝菜3-5；
（2）将牛肉、狗肉洗净沥干后，切成长条，然后将鸡蛋清均匀得涂在肉条表面，再经过传统熏制工艺，制成熏牛肉和熏狗肉；
（3）将银杏叶、杜仲、丹参、金荞麦、黄开口、小茴香、茼蒿、马齿苋、食用芦荟叶、甘蓝菜加适量水，加热提取，得提取液；
（4）将熏牛肉和熏狗肉剁碎成肉末，然后将淀粉加入肉末中，再将上述提取液加入其中，高速搅拌至原料呈粘稠糊状，停止搅拌后进行灌装，再经过烘烤、灭菌、封口，即得。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310407127.0A CN103504347A (zh) | 2013-09-10 | 2013-09-10 | 一种熏香肠的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310407127.0A CN103504347A (zh) | 2013-09-10 | 2013-09-10 | 一种熏香肠的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103504347A true CN103504347A (zh) | 2014-01-15 |
Family
ID=49888203
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310407127.0A Pending CN103504347A (zh) | 2013-09-10 | 2013-09-10 | 一种熏香肠的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103504347A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286932A (zh) * | 2014-09-24 | 2015-01-21 | 马鞍山雨润百瑞食品有限公司 | 一种德式烟熏肉肠及其制备方法 |
-
2013
- 2013-09-10 CN CN201310407127.0A patent/CN103504347A/zh active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286932A (zh) * | 2014-09-24 | 2015-01-21 | 马鞍山雨润百瑞食品有限公司 | 一种德式烟熏肉肠及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104687077B (zh) | 一种低胆固醇牛排及其制备方法 | |
| CN103704674A (zh) | 一种牛肉蚕豆酱及其加工方法 | |
| CN104738549A (zh) | 特色xo酱制作方法 | |
| CN104431773A (zh) | 一种口感、营养好的辣木养生面条及制备方法 | |
| CN103099091A (zh) | 一种香橙牛肉粽子的制作方法 | |
| CN103431299A (zh) | 一种绿豆粽子的加工方法 | |
| CN103622008A (zh) | 一种含银鱼的食品及其制备方法 | |
| CN104000153A (zh) | 紫菜桂花营养调味料 | |
| CN107912718A (zh) | 竹笋超微粉香肠及制作方法 | |
| CN103478734B (zh) | 一种木耳排毒香肠 | |
| CN103637222B (zh) | 豆渣肉脯及其制备方法 | |
| CN103404888B (zh) | 一种龙眼肉丸及其制备方法 | |
| CN103519229A (zh) | 一种果肉香肠的加工方法 | |
| CN103584158A (zh) | 一种鱼糜香肠的制备方法 | |
| CN103494218A (zh) | 一种黑芝麻补血香肠 | |
| CN103504347A (zh) | 一种熏香肠的制备方法 | |
| CN110892971A (zh) | 一种具有保健作用的三文鱼馅料及其加工方法 | |
| CN103535762A (zh) | 一种蔬果香肠的加工方法 | |
| CN103519227A (zh) | 一种熟食豆腐肉类风味香肠的加工方法 | |
| CN104323322A (zh) | 一种果味腊肉及其腌制方法 | |
| CN103519221A (zh) | 一种高钙香肠的加工方法 | |
| CN106805129A (zh) | 一种腊香竹鼠的加工方法 | |
| CN106722543A (zh) | 一种洋姜咸菜及其腌制方法 | |
| CN103535761A (zh) | 一种花生粒香肠及其加工方法 | |
| CN104757610A (zh) | 一种傣味鱼芭酱的制作方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140115 |