CN103652986A - 一种羊肉玉米肠及其制备方法 - Google Patents
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- CN103652986A CN103652986A CN201310584662.3A CN201310584662A CN103652986A CN 103652986 A CN103652986 A CN 103652986A CN 201310584662 A CN201310584662 A CN 201310584662A CN 103652986 A CN103652986 A CN 103652986A
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- 240000008042 Zea mays Species 0.000 title claims abstract description 22
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 22
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 22
- 235000005822 corn Nutrition 0.000 title claims abstract description 22
- 235000013580 sausages Nutrition 0.000 title abstract description 11
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 244000179560 Prunella vulgaris Species 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000008113 selfheal Nutrition 0.000 claims abstract description 10
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 7
- 235000013312 flour 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
- 240000005385 Jasminum sambac Species 0.000 claims abstract 3
- 210000000936 intestine Anatomy 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 241000112528 Ligusticum striatum Species 0.000 claims description 8
- 241000195947 Lycopodium Species 0.000 claims description 8
- 238000003672 processing method Methods 0.000 claims description 5
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 3
- 244000160089 Crataegus cuneata Species 0.000 claims description 3
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 3
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 240000001085 Trapa natans Species 0.000 claims description 3
- 235000014364 Trapa natans Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 235000009165 saligot Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 210000003205 muscle Anatomy 0.000 abstract description 3
- 244000110343 Elephantopus scaber Species 0.000 abstract 2
- 241000212322 Levisticum officinale Species 0.000 abstract 2
- 241000195954 Lycopodium clavatum Species 0.000 abstract 2
- 241000157352 Uncaria Species 0.000 abstract 2
- 239000001645 levisticum officinale Substances 0.000 abstract 2
- 241000351450 Adiantum flabellulatum Species 0.000 abstract 1
- 244000118350 Andrographis paniculata Species 0.000 abstract 1
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract 1
- 241001116755 Selliguea Species 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
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- 230000002040 relaxant effect Effects 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 241000207840 Jasminum Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000003516 hyperlipidaemic effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000005554 pickling 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
- 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
本发明公开了一种羊肉玉米肠及其加工方法,是由下述重量份的原料制成:羊肉40-50、玉米粉20-40、食盐3-5、五香粉8-10、鸡蛋8-10、伸筋草3-5、夏枯草2-3、钩藤1-2、川芎2-4、地胆头2-3、乌脚枪1-4、穿心莲2-3、茉莉花2-3、金鸡脚1-4、营养添加剂6-10;本发明提供了一种羊肉玉米肠及其加工方法,以羊肉为主料,增加了香肠的口味,改善了香肠的营养架构,营养丰富、口感细腻、味道鲜美,加工方便、适合工业化生产,同时由于原料中加入了伸筋草、夏枯草、钩藤、川芎、地胆头,使得本发明产品具有舒筋活血、降血脂的功效,适用于防治高血脂疾病。
Description
技术领域
本发明涉及一种羊肉玉米肠及其制备方法,属于食品加工技术领域。
背景技术
羊肉是我国餐桌上的常见食品,尤其是在较为寒冷的北方,更是因其温热的性质而深受人们的欢迎。在现在的市场上,羊肉产品较为单一,大多为新鲜羊肉或者羊肉的卤制品,因此,开发出多种羊肉制品,能够充分满足市场需求,给广大消费者更多的选择。
发明内容
本发明提供了一种羊肉玉米肠及其制备方法,以满足市场需求及消费者需要。
本发明是通过以下技术方案实现的:
一种羊肉玉米肠,其特征在于是由以下重量份的原料制成:
羊肉40-50、玉米粉20-40、食盐3-5、五香粉8-10、鸡蛋8-10、伸筋草3-5、夏枯草2-3、钩藤1-2、川芎2-4、地胆头2-3、乌脚枪1-4、穿心莲2-3、茉莉花2-3、金鸡脚1-4、营养添加剂6-10;
所述的营养添加剂是由薏仁油、荸荠粉、山楂核粉1-2:3-5:3-5混合制成。
所述的羊肉玉米肠的加工方法,其特征在于包括以下步骤:
(1)将伸筋草、夏枯草、钩藤、川芎、地胆头、乌脚枪、穿心莲、茉莉花、金鸡脚加入至适量水中,加热煎煮,得煎煮液;
(2)将羊肉洗净后,放入绞肉机中,绞成肉泥,然后将食盐、五香粉加入其中,搅拌混合均匀,静置腌制8-10小时;
(3)将煎煮液和玉米粉、营养添加剂等剩余原料加入腌制完成的羊肉中,充分搅拌混合,然后用肠衣进行灌装,再放入蒸锅中蒸熟,即得。
本发明的优点是:
本发明提供了一种羊肉玉米肠及其加工方法,以羊肉为主料,增加了香肠的口味,改善了香肠的营养架构,营养丰富、口感细腻、味道鲜美,加工方便、适合工业化生产,同时由于原料中加入了伸筋草、夏枯草、钩藤、川芎、地胆头,使得本发明产品具有舒筋活血、降血脂的功效,适用于防治高血脂疾病。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种羊肉玉米肠,其特征在于是由以下重量份的原料制成:
羊肉50、玉米粉40、食盐5、五香粉10、鸡蛋8、伸筋草5、夏枯草3、钩藤2、川芎4、地胆头3、乌脚枪4、穿心莲2、茉莉花2、金鸡脚4、营养添加剂10;
所述的营养添加剂是由薏仁油、荸荠粉、山楂核粉2:3:5混合制成。
所述的羊肉玉米肠的加工方法,其特征在于包括以下步骤:
(1)将伸筋草、夏枯草、钩藤、川芎、地胆头、乌脚枪、穿心莲、茉莉花、金鸡脚加入至适量水中,加热煎煮,得煎煮液;
(2)将羊肉洗净后,放入绞肉机中,绞成肉泥,然后将食盐、五香粉加入其中,搅拌混合均匀,静置腌制10小时;
(3)将煎煮液和玉米粉、营养添加剂等剩余原料加入腌制完成的羊肉中,充分搅拌混合,然后用肠衣进行灌装,再放入蒸锅中蒸熟,即得。
本发明提供了一种羊肉玉米肠及其加工方法,以羊肉为主料,增加了香肠的口味,改善了香肠的营养架构,营养丰富、口感细腻、味道鲜美,加工方便、适合工业化生产,同时由于原料中加入了伸筋草、夏枯草、钩藤、川芎、地胆头,使得本发明产品具有舒筋活血、降血脂的功效,适用于防治高血脂疾病。
Claims (2)
1.一种羊肉玉米肠,其特征在于是由以下重量份的原料制成:
羊肉40-50、玉米粉20-40、食盐3-5、五香粉8-10、鸡蛋8-10、伸筋草3-5、夏枯草2-3、钩藤1-2、川芎2-4、地胆头2-3、乌脚枪1-4、穿心莲2-3、茉莉花2-3、金鸡脚1-4、营养添加剂6-10;
所述的营养添加剂是由薏仁油、荸荠粉、山楂核粉1-2:3-5:3-5混合制成。
2.一种如权利要求1所述的羊肉玉米肠的加工方法,其特征在于包括以下步骤:
(1)将伸筋草、夏枯草、钩藤、川芎、地胆头、乌脚枪、穿心莲、茉莉花、金鸡脚加入至适量水中,加热煎煮,得煎煮液;
(2)将羊肉洗净后,放入绞肉机中,绞成肉泥,然后将食盐、五香粉加入其中,搅拌混合均匀,静置腌制8-10小时;
(3)将煎煮液和玉米粉、营养添加剂等剩余原料加入腌制完成的羊肉中,充分搅拌混合,然后用肠衣进行灌装,再放入蒸锅中蒸熟,即得。
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103907957A (zh) * | 2014-04-28 | 2014-07-09 | 陈杰凡 | 一种竹鼠肉肠 |
CN103919162A (zh) * | 2014-04-29 | 2014-07-16 | 林丽娟 | 一种羊肉肠 |
CN103932226A (zh) * | 2014-04-28 | 2014-07-23 | 陈杰凡 | 一种鹿肉肠 |
CN104187767A (zh) * | 2014-08-02 | 2014-12-10 | 安徽省银百益食品有限公司 | 一种玉米香型的羊肉片及其制备方法 |
CN104856090A (zh) * | 2015-06-04 | 2015-08-26 | 刘恩岐 | 荸荠香肠及其制备方法 |
Citations (7)
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CN101120798A (zh) * | 2007-09-14 | 2008-02-13 | 方伟 | 角餐羊肉 |
CN101595999A (zh) * | 2008-09-03 | 2009-12-09 | 陈静 | 谷物肉肠及其制作方法 |
CN102429303A (zh) * | 2011-12-16 | 2012-05-02 | 赵国平 | 保健饮料 |
CN102450680A (zh) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | 羊肉香肠 |
CN102934806A (zh) * | 2012-11-29 | 2013-02-20 | 蒋科富 | 一种羊肉肠 |
CN103230036A (zh) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | 一种山楂核香肠及其制作方法 |
CN103300404A (zh) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | 一种开胃泡椒风味羊肉烤肠及其制作方法 |
-
2013
- 2013-11-20 CN CN201310584662.3A patent/CN103652986A/zh active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101120798A (zh) * | 2007-09-14 | 2008-02-13 | 方伟 | 角餐羊肉 |
CN101595999A (zh) * | 2008-09-03 | 2009-12-09 | 陈静 | 谷物肉肠及其制作方法 |
CN102450680A (zh) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | 羊肉香肠 |
CN102429303A (zh) * | 2011-12-16 | 2012-05-02 | 赵国平 | 保健饮料 |
CN102934806A (zh) * | 2012-11-29 | 2013-02-20 | 蒋科富 | 一种羊肉肠 |
CN103230036A (zh) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | 一种山楂核香肠及其制作方法 |
CN103300404A (zh) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | 一种开胃泡椒风味羊肉烤肠及其制作方法 |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103907957A (zh) * | 2014-04-28 | 2014-07-09 | 陈杰凡 | 一种竹鼠肉肠 |
CN103932226A (zh) * | 2014-04-28 | 2014-07-23 | 陈杰凡 | 一种鹿肉肠 |
CN103919162A (zh) * | 2014-04-29 | 2014-07-16 | 林丽娟 | 一种羊肉肠 |
CN104187767A (zh) * | 2014-08-02 | 2014-12-10 | 安徽省银百益食品有限公司 | 一种玉米香型的羊肉片及其制备方法 |
CN104856090A (zh) * | 2015-06-04 | 2015-08-26 | 刘恩岐 | 荸荠香肠及其制备方法 |
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