CN103584175A - 一种鱼糕香肠的制作方法 - Google Patents
一种鱼糕香肠的制作方法 Download PDFInfo
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- CN103584175A CN103584175A CN201310436973.5A CN201310436973A CN103584175A CN 103584175 A CN103584175 A CN 103584175A CN 201310436973 A CN201310436973 A CN 201310436973A CN 103584175 A CN103584175 A CN 103584175A
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- parts
- sausage
- fish
- fish cake
- wheatgrass
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 27
- 235000013580 sausages Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title abstract description 6
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 241001668545 Pascopyrum Species 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 7
- 235000020279 black tea Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims description 8
- 235000008708 Morus alba Nutrition 0.000 claims description 8
- 241001165494 Rhodiola Species 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 244000020518 Carthamus tinctorius Species 0.000 claims description 6
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 235000011837 pasties Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 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
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 244000042430 Rhodiola rosea Species 0.000 abstract 2
- 235000003713 Rhodiola rosea Nutrition 0.000 abstract 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
- 244000124209 Crocus sativus Species 0.000 abstract 1
- 235000015655 Crocus sativus Nutrition 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 239000010699 lard oil Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 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
- 235000008935 nutritious Nutrition 0.000 description 2
- 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
- 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
- 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
Abstract
本发明公开了一种鱼糕香肠的制作方法,是由下述重量份的原料制成:无刺鱼肉60-80、鸡蛋清20-30、淀粉30-50、冻猪油5-8、红薯叶3-5、桑叶3-5、红景天2-4、藏红花3-6、冰草2-3、红茶1-3、食盐适量。本发明提供的鱼糕香肠的制作方法,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,同时由于桑叶、红景天等中药成分辅料的加入,使得本发明产品具有对人体有益的保健作用,是一种卫生、营养、方便的食品。
Description
技术领域
本发明涉及一种鱼糕香肠的制作方法,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糕香肠的制作方法。
本发明是通过以下技术方案实现的:
一种鱼糕香肠的制作方法,其特征在于包括以下步骤:
(1)称取以下质量份的原料:无刺鱼肉60-80、鸡蛋清20-30、淀粉30-50、冻猪油5-8、红薯叶3-5、桑叶3-5、红景天2-4、藏红花3-6、冰草2-3、红茶1-3、食盐适量;
(2)将无刺鱼肉用绞肉机绞碎,然后将鸡蛋清加入到鱼肉糜中,再加入适量食盐,在3-5℃下腌制4-6小时;
(3)将红薯叶、桑叶、红景天、藏红花、冰草、红茶用适量水提取2-3次,合并提取液;
(4)将冻猪油在锅中解冻,解冻完成待油温降低至室温后将腌制的鱼肉糜、淀粉及提取液一起加入其中,充分搅拌均匀,至黏稠糊状后,进行灌肠,蒸熟,晾干,即得。
本发明的优点是:
本发明提供的鱼糕香肠的制作方法,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,同时由于桑叶、红景天等中药成分辅料的加入,使得本发明产品具有对人体有益的保健作用,是一种卫生、营养、方便的食品。
具体实施方式
实施例1
一种鱼糕香肠的制作方法,其特征在于包括以下步骤:
(1)称取以下质量份(kg)的原料:无刺鱼肉70、鸡蛋清30、淀粉40、冻猪油8、红薯叶5、桑叶4、红景天3、藏红花5、冰草2、红茶3、食盐适量;
(2)将无刺鱼肉用绞肉机绞碎,然后将鸡蛋清加入到鱼肉糜中,再加入适量食盐,在5℃下腌制5小时;
(3)将红薯叶、桑叶、红景天、藏红花、冰草、红茶用适量水提取3次,合并提取液;
(4)将冻猪油在锅中解冻,解冻完成待油温降低至室温后将腌制的鱼肉糜、淀粉及提取液一起加入其中,充分搅拌均匀,至黏稠糊状后,进行灌肠,蒸熟,晾干,即得。
本发明提供的鱼糕香肠的制作方法,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,同时由于桑叶、红景天等中药成分辅料的加入,使得本发明产品具有对人体有益的保健作用,是一种卫生、营养、方便的食品。
Claims (1)
1.一种鱼糕香肠的制作方法,其特征在于包括以下步骤:
(1)称取以下质量份的原料:无刺鱼肉60-80、鸡蛋清20-30、淀粉30-50、冻猪油5-8、红薯叶3-5、桑叶3-5、红景天2-4、藏红花3-6、冰草2-3、红茶1-3、食盐适量;
(2)将无刺鱼肉用绞肉机绞碎,然后将鸡蛋清加入到鱼肉糜中,再加入适量食盐,在3-5℃下腌制4-6小时;
(3)将红薯叶、桑叶、红景天、藏红花、冰草、红茶用适量水提取2-3次,合并提取液;
(4)将冻猪油在锅中解冻,解冻完成待油温降低至室温后将腌制的鱼肉糜、淀粉及提取液一起加入其中,充分搅拌均匀,至黏稠糊状后,进行灌肠,蒸熟,晾干,即得。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104026630A (zh) * | 2014-06-20 | 2014-09-10 | 南京海鲸食品厂 | 一种保健熏火腿肠及其加工工艺 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104026630A (zh) * | 2014-06-20 | 2014-09-10 | 南京海鲸食品厂 | 一种保健熏火腿肠及其加工工艺 |
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