CN103653029A - 一种新型兔肉香肠的制备工艺 - Google Patents

一种新型兔肉香肠的制备工艺 Download PDF

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CN103653029A
CN103653029A CN201410004041.8A CN201410004041A CN103653029A CN 103653029 A CN103653029 A CN 103653029A CN 201410004041 A CN201410004041 A CN 201410004041A CN 103653029 A CN103653029 A CN 103653029A
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sausage
rabbit
meat
novel
novel rabbit
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CN103653029B (zh
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孔永平
孔红旗
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Jiyuan Yinong Culture Co., Ltd.
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65Sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明公开了一种新型兔肉香肠的制备工艺,本发明的新型兔肉香肠制备工艺包括原料肉整理、腌制、干燥与陈化成熟、烟熏、灌制和漂洗、烘肠和晾挂和成品消毒及包装等步骤。利用本方法制备的香肠色泽淡红,香甜可口、无腥膻味、无副作用,深受消费者欢迎。

Description

一种新型兔肉香肠的制备工艺
技术领域
[0001] 本发明属于兔肉制品技术领域,涉及一种新型兔肉香肠的制备工艺。
背景技术
[0002] 中国是世界兔肉生产大国,年生产兔肉40余万吨,占世界兔肉总产量的20%。山东、河南、四川、河北、江苏、山西、等省是兔肉重点产区。我国兔肉主要以活兔鲜销和冻兔肉出口为主,兔肉加工以传统中式产品为主,市场上的兔肉产品比较单一,同时兔肉加工企业现多为小企业,专业化、规模化兔肉加工龙头企业可谓凤毛麟角。
[0003] 免肉性凉味甘,被称之为“保健肉”、“荤中之素”、“美容肉”、“百味肉”等。中医认
为免肉具有补中益气、凉血解毒、清热解渴等作用;兔肉具有高消化率(可达85%),食后极易被消化吸收,低脂肪和胆固醇,同时脂肪多为不饱和脂肪酸,常吃兔肉,可强身健体,保持身体苗条,保持细胞活性,维护皮肤弹性;兔肉中含有多种维生素和8种人体所必需的氨基酸,含有较多人体最易缺乏的赖氨酸、色氨酸,常食兔肉防止有害物质沉积,让儿童健康成长,助老人延年益寿;常食兔肉可保护血管壁,阻止血栓形成,对高血压、冠心病、糖尿病患者有益处。
[0004] 兔肉本身有草腥味,肉味比较平淡,同时兔肉里含有一种戊醛和乙醛,是兔肉腥味物质的主要成分。目前市场上销售的兔肉制品及香肠大都缺少佐料,其营养与口感都比较单一。目前现有的专利在兔肉肉糜加工中使用了添加剂硝酸钠,还需经熏制后得到成品,存在硝酸钠和熏制所产生的影响身体健康的物质。
[0005]目前,我国的香肠基本上都采用猪肉、鸡肉等,但是很少有兔肉香肠方面的报道。
发明内容
[0006] 本发明的目的在于改善现有香肠的口味,克服上述现有兔肉香肠加工技术的不足,提供一种制作方便、食用安全、营养丰富、口感好无腥味的新型兔肉香肠。
[0007] 本发明的目的还在于提供一种新型兔肉香肠的制备工艺。
[0008] 本发明是以如下技术方案实现的:该新型兔肉香肠的制备工艺包括原料肉整理、腌制、干燥与陈化成熟、烟熏、灌制和漂洗、烘肠和晾挂和成品消毒及包装等步骤。
[0009] 该新型兔肉香肠原料肉整理的步骤为:将刚宰杀后的新鲜兔趁热切割得到鲜兔肉,系绳吊挂,冬季气温条件下冷却35小时,然后将兔肉剔骨后切成0.3-0.8立方厘米的小肉块。
[0010] 该新型兔肉香肠腌制的步骤为:在在兔肉表面上撒粗粒海盐,腌制一周后,将未被吸收的盐粒用刷子扫除并以去离子水清洗,再加入食盐进行腌制3-5天。
[0011] 该新型兔肉香肠干燥与陈华成熟的步骤为:腌制完成后,将未被吸收的盐粒清除干净后放置1-2周,再将其移进陈化室陈化,用大米粉、少量的盐、胡椒粉、辣椒粉对肉体进
行覆盖。
[0012] 该新型兔肉香肠烟熏的步骤为:将陈化后的兔肉进行烟熏,烟熏温度控制在18-35°C,时间为1-2天。
[0013] 该新型兔肉香肠灌制和漂洗的步骤为:灌制时将肠衣套在灌肠机的漏斗上,使肉馅慢慢灌入肠衣内,灌制好的湿肠放入40°C的温水中漂洗I次,除去肠衣表面附着的浮油、盐汁及其他污物,然后挂在竹竿上浙干。
[0014] 该新型兔肉香肠烘肠和晾挂的步骤为:经漂洗浙干后的湿肠在45°C〜50°C干燥3小时后,上下调挂I次,再升温至50°C-55°C至肠身干燥、色泽红润,烘好后的香肠应晾挂在通风干燥处慢慢冷却、成熟。
[0015] 该新型兔肉香肠成品消毒及包装的步骤为:将成熟后的香肠进行在100°C条件下灭菌25分钟,待香肠冷却后再用塑料袋进行真空包装。
[0016] 本发明原料选取独特、工艺与众不同,产品口感好,易于存放,并且有益身体健康。具体实施方式
[0017] 下边通过具体实施例,对本发明的技术方案做进一步的详细描述。
[0018] 步骤1:原料肉整理
将刚宰杀后的新鲜兔趁热切割得到鲜兔肉,系绳吊挂,冬季气温条件下冷却35小时,然后将兔肉剔骨后切成0.6立方厘米的小肉块。
[0019] 步骤2:腌制
在兔肉表面上撒粗粒海盐,腌制一周后,将未被吸收的盐粒用刷子扫除并以去离子水清洗,再加入食盐进行腌制5天。
[0020] 步骤3:干燥与陈化成熟
腌制完成后,将未被吸收的盐粒清除干净后放置I周,再将其移进陈化室陈化,用大米粉、少量的盐、胡椒粉、辣椒粉对肉体进行覆盖。
[0021] 步骤4:烟熏
将陈化后的兔肉进行烟熏,烟熏温度控制在28°C,时间为1.5天。
[0022] 步骤5:灌制和漂洗
灌制时将肠衣套在灌肠机的漏斗上,使肉馅慢慢灌入肠衣内,灌制好的湿肠放入40°C的温水中漂洗I次,除去肠衣表面附着的浮油、盐汁及其他污物,然后挂在竹竿上浙干。
[0023] 步骤6:烘肠和晾挂
经漂洗浙干后的湿肠在48°C干燥3小时后,上下调挂I次,再升温至52°C至肠身干燥、色泽红润,烘好后的香肠应晾挂在通风干燥处慢慢冷却、成熟。
[0024] 步骤7:成品消毒及包装
将成熟后的香肠进行在100°c条件下灭菌25分钟,待香肠冷却后再用塑料袋进行真空包装。
[0025] 本实施例的兔肉香肠颜色红白相间,肉粒感强、肉质有弹性,肉香突出、香气浓郁、咸甜可口、无腥膻味、无副作用,是一种高档的风味肉类食品。

Claims (8)

1.一种新型兔肉香肠的制备工艺,其特征在于该新型兔肉香肠的制备工艺包括原料肉整理、腌制、干燥与陈化成熟、烟熏、灌制和漂洗、烘肠和晾挂和成品消毒及包装等步骤。
2.如权利要求1所述一种新型兔肉香肠的制备工艺,其特征在于该新型兔肉香肠原料肉整理的步骤为:将刚宰杀后的新鲜兔趁热切割得到鲜兔肉,系绳吊挂,冬季气温条件下冷却35小时,然后将兔肉剔骨后切成0.3-0.8立方厘米的小肉块。
3.如权利要求1所述一种新型兔肉香肠的制备工艺,其特征在于该新型兔肉香肠腌制的步骤为:在在兔肉表面撒粗粒海盐,腌制一周后,将未被吸收的盐粒用刷子扫除并以去离子水清洗,再加入食盐进行腌制3-5天。
4.如权利要求1所述一种新型兔肉香肠的制备工艺,其特征在于该新型兔肉香肠干燥与陈化成熟的步骤为:腌制完成后,将未被吸收的盐粒清除干净后放置1-2周,再将其移进陈化室陈化,用大米粉、少量的盐、胡椒粉、辣椒粉对肉体进行覆盖。
5.如权利要求1所述一种新型兔肉香肠的制备工艺,其特征在于该新型兔肉香肠烟熏的步骤为:将陈化后的兔肉进行烟熏,烟熏温度控制在18-35°C,时间为1-2天。
6.如权利要求1所述一种新型兔肉香肠的制备工艺,其特征在于该新型兔肉香肠灌制和漂洗的步骤为:灌制时将肠衣套在灌肠机的漏斗上,使肉馅慢慢灌入肠衣内,灌制好的湿肠放入40°C的温水中漂洗I次,除去肠衣表面附着的浮油、盐汁及其他污物,然后挂在竹竿上浙干。
7.如权利要求1所述一种新型兔肉香肠的制备工艺,其特征在于该新型兔肉香肠烘肠和晾挂的步骤为:经漂洗浙干后的湿肠在45°C〜50°C干燥3小时后,上下调挂I次,再升温至50°C _55°C至肠身干燥、色泽红润,烘好后的香肠应晾挂在通风干燥处慢慢冷却、成熟。
8.如权利要求1所述一种新型兔肉香肠的制备工艺,其特征在于该新型兔肉香肠成品消毒及包装的步骤为:将成熟后的香肠进行在100°C条件下灭菌25分钟,待香肠冷却后再用塑料袋进行真空包装。
CN201410004041.8A 2014-01-06 2014-01-06 一种兔肉香肠的制备工艺 Expired - Fee Related CN103653029B (zh)

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CN106387689A (zh) * 2016-08-26 2017-02-15 李冬琼 兔肉香肠的制备方法

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