CN103504348B - 一种利用杏鲍菇菌液制作香肠的方法 - Google Patents
一种利用杏鲍菇菌液制作香肠的方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种利用杏鲍菇菌液制作香肠的方法,包括以下步骤:(1)备料:选取猪肉并腌制,同时选择成熟的杏鲍菇;(2)制备杏鲍菇菌液;(3)制备肉馅;(4)灌制香肠;(5)烘烤并蒸煮;(6)干燥并真空包装。本发明所得杏鲍菇香肠具有食用菌类和肉类的双重营养,不但提高了肠类的营养价值、保健功能,满足人体多种营养成分的需要,而且丰富香肠的花色品种,为菌类香肠研究提供了参考。
Description
技术领域
本发明涉及一种香肠的制作方法,尤其是涉及一种利用杏鲍菇菌液制作香肠的方法,属于食品技术领域。
背景技术
杏鲍菇,又名刺芹侧耳,是集食用、药用、食疗于一体的珍稀食用菌。菇体具有愉快的杏仁香味和鲍鱼口感,质地脆嫩、爽口,肉质肥厚,口感鲜嫩,味道清香。杏鲍菇营养丰富,富含蛋白质、多糖、氨基酸、甾醇、碳水化合物、维生素及钙、镁、铜、锌等矿物质,且易于人体吸收。杏鲍菇包含有人体必需的8 种氨基酸在内的17 种氨基酸,尤其是谷氨酸和寡糖含量丰富,经常食用有清肠美容之功效。杏鲍菇还含有人体免疫作用的活性物质,具有抗癌、防癌作用,经常食用杏鲍菇可降低人体血液中的胆固醇含量,且有明显的降血压作用,对胃溃疡、肝炎、心血管病、糖尿病也具有一定的预防和治疗作用,杏鲍菇被称为新世纪理想的健康食品[1]。将杏鲍菇与香菇、银耳和黑木耳干品的营养成分作比较,其中杏鲍菇灰分含量和蛋白质含量较高,甘露醇、游离氨基酸含量也很丰富,而脂肪含量和总糖含量较低,特别适合老年人食用。
而香肠也是人们日常喜食的食品之一,而如何将杏鲍菇应用于香肠制作,以提高香肠的营养价值、保健功能以及食品风味具有重要的研究意义。。
发明内容
为解决现有技术的不足,本发明的目的在于提供一种可有效提高香肠的营养价值、保健功能以及食品风味的利用杏鲍菇菌液制作香肠的方法。
为达到上述目的,本发明是通过以下的技术方案来实现的:
一种利用杏鲍菇菌液制作香肠的方法,其特征在于,包括以下步骤:
(1)备料:选取肥瘦比为1:(2~8)的猪肉,然后将肥瘦分开后均切成2~3cm的肉块,然后将配料涂抹于所述的瘦肉块的表面,并搅拌均匀,并在0~4℃的温度条件下腌制3小时以上,同时,选择成熟的杏鲍菇,剔除病虫害部分后清洗干净,然后切成长3-5cm的薄片,备用,且所述的杏鲍菇和猪肉的质量比为1:(8~9);
(2)制备杏鲍菇菌液:将步骤(1)所述的杏鲍菇薄片加入煮锅,然后向煮锅中加水并加热煮制10-15min,形成包括杏鲍菇薄片的预煮液,所述的杏鲍菇薄片与水的质量比为1:(0.8~1),然后将煮好的杏鲍菇薄片捞出后放入冷水中冷却,降至室温后,放入打浆机中,然后将预煮液倒进打浆机中打浆,形成杏鲍菇菌液;
(3)制备肉馅:将步骤(1)所述的肥肉块和腌制后的瘦肉块分别斩拌成泥状,然后混合后加入步骤(2)制备的杏鲍菇菌液,然后将所述的肉馅搅拌均匀至充分乳化,此时,所述的肉馅无油块、无结块现象,且有光泽、肉花散开、分布均匀;
(4)灌制香肠:首先将猪肠衣全部缩着套在漏斗上,留1-2cm肠衣扎口,用棉线将肠衣扎口封闭,然后将步骤(3)所述的肉馅通过漏斗灌入猪肠衣中,每根香肠的长度为8-12cm,并将猪肠衣另一端的肠衣扎口用棉线封闭,最后用25-30℃的温水除去香肠表面的的油污,并用细针扎肠体排气;
(5)烘烤并蒸煮:将步骤(4)灌制的香肠放入电热恒温鼓风干燥机中,在45-55℃的温度条件下烘制25-35min,然后在75-80℃的温度条件下蒸煮25-30min;
(6)干燥并真空包装:将步骤(5)蒸煮后的香肠放入电热恒温鼓风干燥机中,在45-55℃的温度条件下烘制25-35min,然后,将香肠放入清洁的真空袋,真空包装。
进一步,步骤(1)所述的配料包括淀粉、食盐、料酒、白糖、生姜、味精、酱油、葡萄糖、维生素C和五香粉,所述的淀粉、食盐、料酒、白糖、生姜、味精、酱油、葡萄糖、维生素C和五香粉的加入质量分别为猪肉质量的5-10%、2-4%、0.1-0.2%、6-8%、0.1-0.2%、0.05-0.1%、0.1-0.2%、0.1-0.2%、0.1-0.2%和0.05-0.1%。
此外,还包括将真空包装后的香肠低温冷藏的步骤,真空冷藏的温度为2-8℃。
且所述的猪肉为猪前腿肉或猪背部肉。
本发明的有益效果是:本发明通过将杏鲍菇加入到香肠中,使得杏鲍菇所含各种微量元素可与肉类中的高蛋白及多种必需氨基酸发生功能上的互补,因而使得所述的杏鲍菇香肠具有食用菌类和肉类的双重营养,不但提高了肠类的营养价值、保健功能,满足人体多种营养成分的需要,而且丰富了香肠的花色品种,为菌类香肠研究提供了参考。
具体实施方式
以下结合具体实施例对本发明进行具体的介绍。
实施例1:
一种利用杏鲍菇菌液制作香肠的方法,包括以下步骤:
(1)备料:选取肥瘦比为3:7的猪前腿肉,然后将肥瘦分开后均切成2~3cm的肉块,然后将配料涂抹于所述的瘦肉块的表面,并搅拌均匀,并在0℃的温度条件下腌制3小时以上,同时,选择成熟的杏鲍菇,剔除病虫害部分后清洗干净,然后切成长3-5cm的薄片,备用,且所述的杏鲍菇和猪前腿肉的质量比为1:8;
在本实施例所述的步骤(1)中,所述的配料包括淀粉、食盐、料酒、白糖、生姜、味精、酱油、葡萄糖、维生素C和五香粉,其中,所述的淀粉、食盐、料酒、白糖、生姜、味精、酱油、葡萄糖、维生素C和五香粉的加入质量分别占猪前腿肉质量的百分比如表1所示:
表1:
(2)制备杏鲍菇菌液:将步骤(1)所述的杏鲍菇薄片加入煮锅,然后向煮锅中加水并加热煮制10min,形成包括杏鲍菇薄片的预煮液,所述的杏鲍菇薄片与水的质量比为1:0.8,然后将煮好的杏鲍菇薄片捞出后放入冷水中冷却,降至室温后,放入打浆机中,然后将预煮液倒进打浆机中打浆,形成杏鲍菇菌液;
(3)制备肉馅:将步骤(1)所述的肥肉块和腌制后的瘦肉块分别斩拌成泥状,然后混合后加入步骤(2)制备的杏鲍菇菌液,然后将所述的肉馅搅拌均匀至充分乳化,此时,所述的肉馅无油块、无结块现象,且有光泽、肉花散开、分布均匀;
(4)灌制香肠:首先将猪肠衣全部缩着套在漏斗上,留1-2cm肠衣扎口,用棉线将肠衣扎口封闭,然后将步骤(3)所述的肉馅通过漏斗灌入猪肠衣中,每根香肠的长度为8-12cm,并将猪肠衣另一端的肠衣扎口用棉线封闭,最后用25℃的温水除去香肠表面的的油污,并用细针扎肠体排气;
(5)烘烤并蒸煮:将步骤(4)灌制的香肠放入电热恒温鼓风干燥机中,在55℃的温度条件下烘制25min,然后在75℃的温度条件下蒸煮30min;
(6)干燥并真空包装:将步骤(5)蒸煮后的香肠放入电热恒温鼓风干燥机中,在55℃的温度条件下烘制30min,然后,将香肠放入清洁的真空袋,真空包装。
(7)冷藏:将真空包装后的香肠在温度为2℃的温度条件下低温冷藏。
实施例2:
一种利用杏鲍菇菌液制作香肠的方法,包括以下步骤:
(1)备料:选取肥瘦比为2:8的猪背部肉,然后将肥瘦分开后均切成2~3cm的肉块,然后将配料涂抹于所述的瘦肉块的表面,并搅拌均匀,并在4℃的温度条件下腌制3小时以上,同时,选择成熟的杏鲍菇,剔除病虫害部分后清洗干净,然后切成长3-5cm的薄片,备用,且所述的杏鲍菇和猪背部肉的质量比为1: 9;
在本实施例所述的步骤(1)中,所述的配料包括淀粉、食盐、料酒、白糖、生姜、味精、酱油、葡萄糖、维生素C和五香粉,其中,所述的淀粉、食盐、料酒、白糖、生姜、味精、酱油、葡萄糖、维生素C和五香粉的加入质量分别占猪背部肉质量的百分比如表2所示:
表2:
(2)制备杏鲍菇菌液:将步骤(1)所述的杏鲍菇薄片加入煮锅,然后向煮锅中加水并加热煮制15min,形成包括杏鲍菇薄片的预煮液,所述的杏鲍菇薄片与水的质量比为1: 1,然后将煮好的杏鲍菇薄片捞出后放入冷水中冷却,降至室温后,放入打浆机中,然后将预煮液倒进打浆机中打浆,形成杏鲍菇菌液;
(3)制备肉馅:将步骤(1)所述的肥肉块和腌制后的瘦肉块分别斩拌成泥状,然后混合后加入步骤(2)制备的杏鲍菇菌液,然后将所述的肉馅搅拌均匀至充分乳化,此时,所述的肉馅无油块、无结块现象,且有光泽、肉花散开、分布均匀;
(4)灌制香肠:首先将猪肠衣全部缩着套在漏斗上,留1-2cm肠衣扎口,用棉线将肠衣扎口封闭,然后将步骤(3)所述的肉馅通过漏斗灌入猪肠衣中,每根香肠的长度为8-12cm,并将猪肠衣另一端的肠衣扎口用棉线封闭,最后用30℃的温水除去香肠表面的的油污,并用细针扎肠体排气;
(5)烘烤并蒸煮:将步骤(4)灌制的香肠放入电热恒温鼓风干燥机中,在50℃的温度条件下烘制28min,然后在80℃的温度条件下蒸煮25min;
(6)干燥并真空包装:将步骤(5)蒸煮后的香肠放入电热恒温鼓风干燥机中,在50℃的温度条件下烘制35min,然后,将香肠放入清洁的真空袋,真空包装;
(7)冷藏:将真空包装后的香肠在8℃的低温条件下冷藏。
实施例3:
一种利用杏鲍菇菌液制作香肠的方法,包括以下步骤:
(1)备料:选取肥瘦比为2:8的猪前腿肉,然后将肥瘦分开后均切成2~3cm的肉块,然后将配料涂抹于所述的瘦肉块的表面,并搅拌均匀,并在2℃的温度条件下腌制3小时以上,同时,选择成熟的杏鲍菇,剔除病虫害部分后清洗干净,然后切成长3-5cm的薄片,备用,且所述的杏鲍菇和猪肉的质量比为1:8;
在本实施例所述的步骤(1)中,所述的配料包括淀粉、食盐、料酒、白糖、生姜、味精、酱油、葡萄糖、维生素C和五香粉,其中,所述的淀粉、食盐、料酒、白糖、生姜、味精、酱油、葡萄糖、维生素C和五香粉的加入质量分别占猪背部肉质量的百分比如表3所示:
表3:
(2)制备杏鲍菇菌液:将步骤(1)所述的杏鲍菇薄片加入煮锅,然后向煮锅中加水并加热煮制12min,形成包括杏鲍菇薄片的预煮液,所述的杏鲍菇薄片与水的质量比为1:1,然后将煮好的杏鲍菇薄片捞出后放入冷水中冷却,降至室温后,放入打浆机中,然后将预煮液倒进打浆机中打浆,形成杏鲍菇菌液;
(3)制备肉馅:将步骤(1)所述的肥肉块和腌制后的瘦肉块分别斩拌成泥状,然后混合后加入步骤(2)制备的杏鲍菇菌液,然后将所述的肉馅搅拌均匀至充分乳化,此时,所述的肉馅无油块、无结块现象,且有光泽、肉花散开、分布均匀;
(4)灌制香肠:首先将猪肠衣全部缩着套在漏斗上,留1-2cm肠衣扎口,用棉线将肠衣扎口封闭,然后将步骤(3)所述的肉馅通过漏斗灌入猪肠衣中,每根香肠的长度为8-12cm,并将猪肠衣另一端的肠衣扎口用棉线封闭,最后用28℃的温水除去香肠表面的的油污,并用细针扎肠体排气;
(5)烘烤并蒸煮:将步骤(4)灌制的香肠放入电热恒温鼓风干燥机中,在45℃的温度条件下烘制35min,然后在78℃的温度条件下蒸煮28min;
(6)干燥并真空包装:将步骤(5)蒸煮后的香肠放入电热恒温鼓风干燥机中,在45℃的温度条件下烘制25min,然后,将香肠放入清洁的真空袋,真空包装;
(7)冷藏:将真空包装后的香肠在4℃的低温条件下冷藏。
通过实施例1-3制备的香肠按GB10147-88香肠检验标准,对色泽、滋味和气味、组织状态、弹性进行感官评定。GB10147-88感官指标见表4。
表4:GB10147-88感官指标
表4所示结果为在自然光线下气味正常的实验室内用目视,鼻嗅和手触摸。取香肠切成1 g重片状放人烧杯内蒸煮15 min后立即嗅其气味、尝其滋味。
此外,通过上述实施例可知:其中,以猪肉的肥瘦比为3:7,淀粉添加量为5%,杏鲍菇菌液添加量为10%为最佳配方,其制备的香肠肉馅成暗红色,有浓郁杏鲍菇的风味,香味浓郁,味美适口。
而将杏鲍菇制成菌液,其相较于新鲜杏鲍菇有许多优势,清洁干净,符合卫生标准可直接添加入香肠,体积较小,便于运输与储藏,从而节省经费。
此外,杏鲍菇所含各种微量元素可与肉类中的高蛋白及多种必需氨基酸发生功能上的互补,因而本发明所得杏鲍菇香肠具有食用菌类和肉类的双重营养,不但提高了肠类的营养价值、保健功能,满足人体多种营养成分的需要,而且丰富香肠的花色品种,为菌类香肠研究提供了参考。
本发明按照上述实施例进行了说明应当理解,上述实施例不以任何形式限定本发明,凡采用等同替换或等效变换方式所获得的技术方案,均落在本发明的保护范围之内。
Claims (1)
1.一种利用杏鲍菇菌液制作香肠的方法,其特征在于,包括以下步骤:
(1)备料:选取肥瘦比为1:(2~8)的猪肉,然后将肥瘦分开后均切成2~3cm的肉块,然后将配料涂抹于所述的瘦肉块的表面,并搅拌均匀,并在0~4℃的温度条件下腌制3小时以上,同时,选择成熟的杏鲍菇,剔除病虫害部分后清洗干净,然后切成长3-5cm的薄片,备用,且所述的杏鲍菇和猪肉的质量比为1:(8~9);
(2)制备杏鲍菇菌液:将步骤(1)所述的杏鲍菇薄片加入煮锅,然后向煮锅中加水并加热煮制10-15min,形成包括杏鲍菇薄片的预煮液,所述的杏鲍菇薄片与水的质量比为1:(0.8~1),然后将煮好的杏鲍菇薄片捞出后放入冷水中冷却,降至室温后,放入打浆机中,然后将预煮液倒进打浆机中打浆,形成杏鲍菇菌液;
(3)制备肉馅:将步骤(1)所述的肥肉块和腌制后的瘦肉块分别斩拌成泥状,然后混合后加入步骤(2)制备的杏鲍菇菌液,然后将所述的肉馅搅拌均匀至充分乳化,此时,所述的肉馅无油块、无结块现象,且有光泽、肉花散开、分布均匀;
(4)灌制香肠:首先将猪肠衣全部缩着套在漏斗上,留1-2cm肠衣扎口,用棉线将肠衣扎口封闭,然后将步骤(3)所述的肉馅通过漏斗灌入猪肠衣中,每根香肠的长度为8-12cm,并将猪肠衣另一端的肠衣扎口用棉线封闭,最后用25-30℃的温水除去香肠表面的油污,并用细针扎肠体排气;
(5)烘烤并蒸煮:将步骤(4)灌制的香肠放入电热恒温鼓风干燥机中,在45-55℃的温度条件下烘制25-35min,然后在75-80℃的温度条件下蒸煮25-30min;
(6)干燥并真空包装:将步骤(5)蒸煮后的香肠放入电热恒温鼓风干燥机中,在45-55℃的温度条件下烘制25-35min,然后,将香肠放入清洁的真空袋,真空包装,
所述的配料包括淀粉、食盐、料酒、白糖、生姜、味精、酱油、葡萄糖、维生素C和五香粉,所述的淀粉、食盐、料酒、白糖、生姜、味精、酱油、葡萄糖、维生素C和五香粉的加入质量分别为猪肉质量的5-10%、2-4%、0.1-0.2%、6-8%、0.1-0.2%、0.05-0.1%、0.1-0.2%、0.1-0.2%、0.1-0.2%和0.05-0.1%,所述的猪肉为猪前腿肉或猪背部肉,
此外,还包括将真空包装后的香肠低温冷藏的步骤,真空冷藏的温度为2-8℃。
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