CN103535760A - 一种鸡肉香肠的制备方法 - Google Patents
一种鸡肉香肠的制备方法 Download PDFInfo
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- 235000013580 sausages Nutrition 0.000 title abstract description 9
- 238000000034 method Methods 0.000 title abstract description 5
- 241000287828 Gallus gallus Species 0.000 title abstract 6
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 241000222336 Ganoderma Species 0.000 claims abstract description 10
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 10
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 10
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 10
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims abstract description 10
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 7
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 7
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 7
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 7
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 7
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 7
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 7
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 7
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 7
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000015277 pork 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
- 244000194101 Ginkgo biloba Species 0.000 claims abstract 4
- 238000002360 preparation method Methods 0.000 claims description 11
- 244000302512 Momordica charantia Species 0.000 claims description 6
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 6
- 235000018365 Momordica dioica Nutrition 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 235000021167 banquet Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000218628 Ginkgo Species 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
-
- 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
Abstract
本发明公开了一种鸡肉香肠的制备方法,是由下述重量份的原料制成:鸡脯肉30-50、五花肉30-50、鸡蛋10-15、淀粉20-30、虾壳粉10-15、银杏叶3-5、灵芝3-5、三七2-4、冬瓜2-4、苦瓜1-3、包菜1-3、黄瓜1-3、食盐、料酒适量。本发明提供的一种鸡肉香肠的制备方法,原料广泛、工艺简单、易于实现,本发明产品味道鲜美、营养丰富、适于各种宴会场合,同时由于银杏叶、灵芝、三七等中药成分的加入,使得本发明产品具一定的保健作用,是一种卫生、营养、方便的食品。
Description
技术领域
本发明涉及一种鸡肉香肠的制备方法,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
本发明提供了一种鸡肉香肠的制备方法。
本发明是通过以下技术方案实现的:
一种鸡肉香肠的制备方法,其特征在于包括以下制作步骤:
(1)称取以下质量份的原料:鸡脯肉30-50、五花肉30-50、鸡蛋10-15、淀粉20-30、虾壳粉10-15、银杏叶3-5、灵芝3-5、三七2-4、冬瓜2-4、苦瓜1-3、包菜1-3、黄瓜1-3、食盐、料酒适量;
(2)将银杏叶、灵芝、三七用适量水提取,得提取液,然后将淀粉、虾壳粉加入至煎煮液中,搅拌均匀后静置发酵;
(3)将冬瓜、苦瓜、包菜、黄瓜用开水浸泡3-5分钟后捞出,然后用榨汁机绞碎,得蔬菜泥;
(4)将鸡脯肉、五花肉一起绞碎后,与上述制备的原料充分混合,然后加入适量的食盐、料酒,再次搅拌均匀,然后将原料转移至蒸锅内,加热蒸至熟透,再经过灌装、灭菌、封口,即得。
本发明的优点是:
本发明提供的一种鸡肉香肠的制备方法,原料广泛、工艺简单、易于实现,本发明产品味道鲜美、营养丰富、适于各种宴会场合,同时由于银杏叶、灵芝、三七等中药成分的加入,使得本发明产品具一定的保健作用,是一种卫生、营养、方便的食品。
具体实施方式
实施例1
一种鸡肉香肠的制备方法,其特征在于包括以下制作步骤:
(1)称取以下质量份(kg)的原料:鸡脯肉40、五花肉40、鸡蛋10、淀粉20、虾壳粉10、银杏叶5、灵芝3、三七2、冬瓜3、苦瓜2、包菜2、黄瓜2、食盐、料酒适量;
(2)将银杏叶、灵芝、三七用适量水提取,得提取液,然后将淀粉、虾壳粉加入至煎煮液中,搅拌均匀后静置发酵;
(3)将冬瓜、苦瓜、包菜、黄瓜用开水浸泡5分钟后捞出,然后用榨汁机绞碎,得蔬菜泥;
(4)将鸡脯肉、五花肉一起绞碎后,与上述制备的原料充分混合,然后加入适量的食盐、料酒,再次搅拌均匀,然后将原料转移至蒸锅内,加热蒸至熟透,再经过灌装、灭菌、封口,即得。
本发明提供的一种鸡肉香肠的制备方法,原料广泛、工艺简单、易于实现,本发明产品味道鲜美、营养丰富、适于各种宴会场合,同时由于银杏叶、灵芝、三七等中药成分的加入,使得本发明产品具一定的保健作用,是一种卫生、营养、方便的食品。
Claims (1)
1.一种鸡肉香肠的制备方法,其特征在于包括以下制作步骤:
(1)称取以下质量份的原料:鸡脯肉30-50、五花肉30-50、鸡蛋10-15、淀粉20-30、虾壳粉10-15、银杏叶3-5、灵芝3-5、三七2-4、冬瓜2-4、苦瓜1-3、包菜1-3、黄瓜1-3、食盐、料酒适量;
(2)将银杏叶、灵芝、三七用适量水提取,得提取液,然后将淀粉、虾壳粉加入至煎煮液中,搅拌均匀后静置发酵;
(3)将冬瓜、苦瓜、包菜、黄瓜用开水浸泡3-5分钟后捞出,然后用榨汁机绞碎,得蔬菜泥;
(4)将鸡脯肉、五花肉一起绞碎后,与上述制备的原料充分混合,然后加入适量的食盐、料酒,再次搅拌均匀,然后将原料转移至蒸锅内,加热蒸至熟透,再经过灌装、灭菌、封口,即得。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103859444A (zh) * | 2014-03-20 | 2014-06-18 | 安徽科技学院 | 一种糯玉米鸡肉发酵香肠 |
CN104187832A (zh) * | 2014-09-28 | 2014-12-10 | 山东农业工程学院 | 超细虾壳粉高钙肉肠及其制备方法 |
CN104738672A (zh) * | 2015-04-16 | 2015-07-01 | 陈荣 | 一种鸡肉香肠的制作方法 |
CN104886635A (zh) * | 2015-05-08 | 2015-09-09 | 苏州葛家坞生物科技有限公司 | 一种灵芝西红柿香肠的制备方法及其产品 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101116514A (zh) * | 2007-06-21 | 2008-02-06 | 王雪鸿 | 一种混合料香肠 |
CN101675773A (zh) * | 2008-09-19 | 2010-03-24 | 朱长满 | 冬瓜香肠及其生产方法 |
CN101711576A (zh) * | 2008-09-30 | 2010-05-26 | 张明 | 一种保健香肠 |
CN102362662A (zh) * | 2011-09-21 | 2012-02-29 | 天津市春升清真食品有限公司 | 一种增强底味的日式牛肉调味粉 |
CN102860529A (zh) * | 2012-10-26 | 2013-01-09 | 江苏长寿集团股份有限公司 | 一种即食蔬菜香肠及其生产工艺 |
-
2013
- 2013-09-13 CN CN201310416939.1A patent/CN103535760A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101116514A (zh) * | 2007-06-21 | 2008-02-06 | 王雪鸿 | 一种混合料香肠 |
CN101675773A (zh) * | 2008-09-19 | 2010-03-24 | 朱长满 | 冬瓜香肠及其生产方法 |
CN101711576A (zh) * | 2008-09-30 | 2010-05-26 | 张明 | 一种保健香肠 |
CN102362662A (zh) * | 2011-09-21 | 2012-02-29 | 天津市春升清真食品有限公司 | 一种增强底味的日式牛肉调味粉 |
CN102860529A (zh) * | 2012-10-26 | 2013-01-09 | 江苏长寿集团股份有限公司 | 一种即食蔬菜香肠及其生产工艺 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103859444A (zh) * | 2014-03-20 | 2014-06-18 | 安徽科技学院 | 一种糯玉米鸡肉发酵香肠 |
CN104187832A (zh) * | 2014-09-28 | 2014-12-10 | 山东农业工程学院 | 超细虾壳粉高钙肉肠及其制备方法 |
CN104738672A (zh) * | 2015-04-16 | 2015-07-01 | 陈荣 | 一种鸡肉香肠的制作方法 |
CN104886635A (zh) * | 2015-05-08 | 2015-09-09 | 苏州葛家坞生物科技有限公司 | 一种灵芝西红柿香肠的制备方法及其产品 |
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