CN103584158A - 一种鱼糜香肠的制备方法 - Google Patents
一种鱼糜香肠的制备方法 Download PDFInfo
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000015277 pork Nutrition 0.000 claims abstract description 8
- 244000178993 Brassica juncea Species 0.000 claims abstract description 7
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims abstract description 7
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 7
- 235000003228 Lactuca sativa Nutrition 0.000 claims abstract description 7
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 7
- 244000046738 asparagus lettuce Species 0.000 claims abstract description 7
- 235000006705 asparagus lettuce Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000020097 white wine Nutrition 0.000 claims abstract description 7
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 241000251468 Actinopterygii Species 0.000 claims description 16
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 6
- 240000001851 Artemisia dracunculus Species 0.000 claims description 6
- 241000488974 Loranthus Species 0.000 claims description 6
- 240000000249 Morus alba Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 230000003071 parasitic effect Effects 0.000 claims description 6
- 235000021110 pickles Nutrition 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
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 235000018142 Hedysarum alpinum var americanum Nutrition 0.000 abstract 1
- 240000006461 Hedysarum alpinum var. americanum Species 0.000 abstract 1
- 240000001638 Scurrula parasitica Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 241000219315 Spinacia Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 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
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- 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
本发明公开了一种鱼糜香肠的制备方法,是由下述重量份的原料制成:猪瘦肉30-40、猪肥肉30-40、生鱼糜20-30、淀粉20-30、棒棒草1-3、艾叶2-3、桑寄生2-3、桑叶3-4、菠菜3-5、芥菜3-5、油麦菜3-5、莴笋叶3-5、食盐、白醋、白酒适量。本发明提供了一种鱼糜香肠的制备方法,用生鱼糜作为原料加工成香肠料,使得香肠的保鲜度高,养成分损失少,味道鲜美,且无任何添加剂即可。
Description
技术领域
本发明涉及一种鱼糜香肠的制备方法,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
本发明提供了一种鱼糜香肠的制备方法。
本发明是通过以下技术方案实现的:
一种鱼糜香肠的制备方法,其特征在于包括以下步骤:
(1)称取以下质量份的原料:猪瘦肉30-40、猪肥肉30-40、生鱼糜20-30、淀粉20-30、棒棒草1-3、艾叶2-3、桑寄生2-3、桑叶3-4、菠菜3-5、芥菜3-5、油麦菜3-5、莴笋叶3-5、食盐、白醋、白酒适量;
(2)将猪瘦肉和猪肥肉洗净沥干后切成小块,然后加入适量的食盐和白酒,搅拌均匀后进行腌制,腌制时间为5-8小时;生鱼糜加入适量白醋,混合均匀后腌制5-8小时;
(3)将棒棒草、艾叶、桑寄生、桑叶加适量水提取,得提取液;菠菜、芥菜、油麦菜、莴笋叶洗净后切碎;
(4)将上述制备的原料混合后,采用高速搅拌,至原料呈粘稠糊状,停止搅拌进行装罐,再对原料进行隔水蒸熟,最后经灭菌、封口,即得。
本发明的优点是:
本发明提供了一种鱼糜香肠的制备方法,用生鱼糜作为原料加工成香肠料,使得香肠的保鲜度高,养成分损失少,味道鲜美,且无任何添加剂即可。
具体实施方式
实施例1
一种鱼糜香肠的制备方法,其特征在于包括以下步骤:
(1)称取以下质量份的原料:猪瘦肉40、猪肥肉40、生鱼糜30、淀粉30、棒棒草3、艾叶2、桑寄生2、桑叶4、菠菜5、芥菜5、油麦菜5、莴笋叶5、食盐、白醋、白酒适量;
(2)将猪瘦肉和猪肥肉洗净沥干后切成小块,然后加入适量的食盐和白酒,搅拌均匀后进行腌制,腌制时间为7小时;生鱼糜加入适量白醋,混合均匀后腌制7小时;
(3)将棒棒草、艾叶、桑寄生、桑叶加适量水提取,得提取液;菠菜、芥菜、油麦菜、莴笋叶洗净后切碎;
(4)将上述制备的原料混合后,采用高速搅拌,至原料呈粘稠糊状,停止搅拌进行装罐,再对原料进行隔水蒸熟,最后经灭菌、封口,即得。
本发明提供了一种鱼糜香肠的制备方法,用生鱼糜作为原料加工成香肠料,使得香肠的保鲜度高,养成分损失少,味道鲜美,且无任何添加剂即可。
Claims (1)
1.一种鱼糜香肠的制备方法,其特征在于包括以下步骤:
(1)称取以下质量份的原料:猪瘦肉30-40、猪肥肉30-40、生鱼糜20-30、淀粉20-30、棒棒草1-3、艾叶2-3、桑寄生2-3、桑叶3-4、菠菜3-5、芥菜3-5、油麦菜3-5、莴笋叶3-5、食盐、白醋、白酒适量;
(2)将猪瘦肉和猪肥肉洗净沥干后切成小块,然后加入适量的食盐和白酒,搅拌均匀后进行腌制,腌制时间为5-8小时;生鱼糜加入适量白醋,混合均匀后腌制5-8小时;
(3)将棒棒草、艾叶、桑寄生、桑叶加适量水提取,得提取液;菠菜、芥菜、油麦菜、莴笋叶洗净后切碎;
(4)将上述制备的原料混合后,采用高速搅拌,至原料呈粘稠糊状,停止搅拌进行装罐,再对原料进行隔水蒸熟,最后经灭菌、封口,即得。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104323288A (zh) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | 一种鱼糜腊肉及其腌制方法 |
CN104757613A (zh) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | 一种鲢鱼肉香肠的加工工艺 |
CN104757584A (zh) * | 2015-04-30 | 2015-07-08 | 徐静 | 一种艾蒿叶香肠及其制作方法 |
CN108157857A (zh) * | 2017-12-18 | 2018-06-15 | 湖南渔米之湘食品有限公司 | 一种芥菜泥鱼糜丸子及其制备方法 |
-
2013
- 2013-09-24 CN CN201310437039.5A patent/CN103584158A/zh active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104323288A (zh) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | 一种鱼糜腊肉及其腌制方法 |
CN104757613A (zh) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | 一种鲢鱼肉香肠的加工工艺 |
CN104757584A (zh) * | 2015-04-30 | 2015-07-08 | 徐静 | 一种艾蒿叶香肠及其制作方法 |
CN108157857A (zh) * | 2017-12-18 | 2018-06-15 | 湖南渔米之湘食品有限公司 | 一种芥菜泥鱼糜丸子及其制备方法 |
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Application publication date: 20140219 |