CN103704750B - 一种弹脆肠的配方 - Google Patents
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Abstract
本发明公开一种弹脆肠的配方，弹脆肠由以下重量份的原料组成：鸡肉10—16份、碎肥8—13份、植物油8—14份、碎肉17—25份、冰水40—62份、单甘酯0.1—0.3份、磷酸盐0.2—0.5份、食盐1.2—1.9份、白砂糖0.6—1.0份、诱惑红0.001份、红曲红0.01—0.02份、魔芋胶0.2—0.6份、分离蛋白粉1.3—2.6份、甲基纤维素2.1—4.6份、鸡肉香膏0.2—0.6份、豆腥掩盖剂0.1—0.4份、卡拉胶0.1—0.5份、白胡椒粉0.1—0.4份、麻辣粉0.2—0.6份、玉米变性淀粉1—4份、玉米淀粉0.8—1.5份。本发明在弹脆片的配方中加入甲基纤维素作为粘结剂，具有优良的增稠性、粘结性、保水性、润湿性、保油性。加入甲基纤维素之后可以改变产品的结构，相比普通的脆皮肠有更好的柔韧性，口感更脆。
Description
技术领域
本发明涉及以鸡肉、猪肉为主要原料加工而成的香肠的技术领域，尤其涉及一种弹脆肠的配方。
背景技术
西式肉制品是指以欧美为代表生产的肉制品，目前引入我国的主要有盐水火腿、火腿肠、熏制火腿、色拉米等品种，脆皮肠是西式肉制品之一，是一种乳化肠类，主要采用先进的肉制品加工设备及工艺进行制作，加工设备包括绞肉机、斩拌机、灌装机、烟熏蒸煮设备及各种肉制品包装的设备。弹脆片具有香脆可口，风味独特，食用方便等特点，深受消费者喜爱，特别是年轻人和小孩特别喜欢将其煮于火锅或者汤锅中食用。
现有脆皮肠的配方都是使用的鸡肉、猪肉肉糜、玉米淀粉、红曲红和一些调味料如盐、辣椒粉等，制成的脆皮肠口感虽然香脆，却弹性不够，煮久了容易烂，影响脆皮肠的食用。
发明内容
有鉴于此，本发明提供一种弹脆肠的配方，在脆皮肠配方的基础上提供一种弹脆、口感细滑的弹脆片。
为解决上述技术问题，本发明提供一种弹脆肠的配方，所述弹脆片的组成成分包括甲基纤维素。
优选的，所述弹脆肠由以下重量份的原料组成：鸡肉10—16份、碎肥8—13份、植物油8—14份、碎肉17—25份、冰水40—62份、单甘酯0.1—0.3份、磷酸盐0.2—0.5份、食盐1.2—1.9份、白砂糖0.6—1.0份、诱惑红0.001份、红曲红0.01 —0.02份、魔芋胶0.2—0.6份、分离蛋白粉1.3—2.6份、甲基纤维素2.1—4.6份、鸡肉香膏0.2—0.6份、豆腥掩盖剂0.1—0.4份、卡拉胶0.1—0.5份、白胡椒粉0.1—0.4份、麻辣粉0.2—0.6份、玉米变性淀粉1—4份、玉米淀粉0.8—1.5份。
优选的，所述弹脆肠由以下重量份的原料组成：鸡肉11份、碎肥9份、植物油9份、碎肉20份、冰水40份、单甘酯0.2份、磷酸盐0.3份、食盐1.6份、白砂糖0.8份、诱惑红0.001、红曲红0.013份、魔芋胶0.4份、分离蛋白粉2.0份、甲基纤维素3.4份、鸡肉香膏0.3份、豆腥掩盖剂0.2份、卡拉胶0.3份、白胡椒粉0.3份、麻辣粉0.4份、玉米变性淀粉2.0份、玉米淀粉1.0份。
优选的，所述冰水的温度小于3℃。
优选的，所述豆腥掩盖剂是肉味香精。
优选的，所述碎肉采用孔径为8mm的绞肉机绞碎，在绞碎之后需要静置腌制8—12小时。可以使得口味渗入碎肉，并延长弹脆肠的保质期。
优选的，所述甲基纤维素是白色粉末，其平均分子量为18000—19000。
与现有技术相比，本发明具有如下优点：
本发明所使用的原料均可以从市场上购买而得，在弹脆片的配方中加入甲基纤维素作为粘结剂，具有优良的增稠性、粘结性、保水性、润湿性、保油性。加入甲基纤维素之后可以改变产品的结构，相比普通的脆皮肠便有更好的柔韧性，口感细滑，更加爽口，适合直接食用或者在火锅中煮。
另外，本发明配方中加入魔芋胶富含有人体所需的多种微量元素和膳食纤维，对肥胖症、糖尿病、高血压有一定的功效，具有水溶、稳定、增稠、凝胶、悬浮、成膜、粘结等多种理化特性，所以是一种天然理想的食品添加剂，可以广泛应用于弹脆肠的配方中。
具体实施方式
为了使本领域的技术人员更好地理解本发明的技术方案，下面结合具体实施例对本发明作进一步的详细说明。
下面结合实施例，对本发明的具体实施方式作进一步描述。以下实施例仅用于更加清楚地说明本发明的技术方案，而不能以此来限制本发明的保护范围。
实施例一
一种弹脆肠的配方，所述弹脆肠由以下重量份的原料组成：鸡肉11Kg、碎肥9Kg、植物油9Kg、碎肉20Kg、冰水40Kg、单甘酯0.2Kg、磷酸盐0.3Kg、食盐1.6Kg、白砂糖0.8Kg、诱惑红0.001Kg、红曲红0.013Kg、魔芋胶0.4Kg、分离蛋白粉2.0Kg、甲基纤维素3.4Kg、鸡肉香膏0.3Kg、豆腥掩盖剂0.2Kg、卡拉胶0.3Kg、白胡椒粉0.3Kg、麻辣粉0.4Kg、玉米变性淀粉2.0Kg、玉米淀粉1.0Kg。
所述冰水的温度小于3℃，所述豆腥掩盖剂是肉味香精，所述碎肉采用孔径为8mm的绞肉机绞碎，在绞碎之后需要静置腌制8—12小时。
所述甲基纤维素是白色粉末，其平均分子量为18000—19000。
实施例二
一种弹脆肠的配方，所述弹脆肠由以下重量份数的原料组成：鸡肉10Kg、碎肥8Kg、植物油8Kg、碎肉17Kg、冰水40Kg、单甘酯0.1Kg、磷酸盐0.2Kg、食盐1.2Kg、白砂糖0.6Kg、红曲红0.01Kg、魔芋胶0.2Kg、分离蛋白粉1.3Kg、甲基纤维素2.1Kg、鸡肉香膏0.2Kg、豆腥掩盖剂0.1Kg、卡拉胶0.1Kg、白胡椒粉0.1Kg、麻辣粉0.2Kg、玉米变性淀粉1Kg、玉米淀粉0.8Kg。
所述冰水的温度小于3℃，所述豆腥掩盖剂是肉味香精，所述碎肉采用孔径为8mm的绞肉机绞碎，在绞碎之后需要静置腌制8—12小时。
所述甲基纤维素是白色粉末，其平均分子量为18000—19000。
实施例三
一种弹脆肠的配方，所述弹脆肠由以下重量份数的原料组成：鸡肉16Kg、碎肥 13Kg、植物油14Kg、碎肉25Kg、冰水62Kg、单甘酯0.3Kg、磷酸盐0.5Kg、食盐1.9Kg、白砂糖1.0Kg、诱惑红0.001Kg、红曲红0.02Kg、魔芋胶0.6Kg、分离蛋白粉2.6Kg、甲基纤维素4.6Kg、鸡肉香膏0.6Kg、豆腥掩盖剂0.4Kg、卡拉胶0.5Kg、白胡椒粉0.4Kg、麻辣粉0.6Kg、玉米变性淀粉4Kg、玉米淀粉1.5Kg。
所述冰水的温度小于3℃，所述豆腥掩盖剂是肉味香精，所述碎肉采用孔径为8mm的绞肉机绞碎，在绞碎之后需要静置腌制8—12小时。
所述甲基纤维素是白色粉末，其平均分子量为18000—19000。
以上仅是本发明的优选实施方式，应当指出的是，上述优选实施方式不应视为对本发明的限制，本发明的保护范围应当以权利要求所限定的范围为准。对于本技术领域的普通技术人员来说，在不脱离本发明的精神和范围内，还可以做出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。
Claims (2)
1.一种弹脆肠，其特征在于，所述弹脆肠由以下重量份的原料制成：鸡肉10—16份、碎肥8—13份、植物油8—14份、碎肉17—25份、冰水40—62份、单甘酯0.1—0.3份、磷酸盐0.2—0.5份、食盐1.2—1.9份、白砂糖0.6—1.0份、诱惑红0.001份、红曲红0.01—0.02份、魔芋胶0.2—0.6份、分离蛋白粉1.3—2.6份、甲基纤维素2.1—4.6份、鸡肉香膏0.2—0.6份、肉味香精0.1—0.4份、卡拉胶0.1—0.5份、白胡椒粉0.1—0.4份、麻辣粉0.2—0.6份、玉米变性淀粉1—4份、玉米淀粉0.8—1.5份；
所述冰水的温度小于3℃；
所述碎肉采用孔径为8mm的绞肉机绞碎，在绞碎之后需要静置腌制8—12小时。
2.如权利要求1所述的弹脆肠，其特征在于，所述弹脆肠由以下重量份的原料制成：鸡肉11份、碎肥9份、植物油9份、碎肉20份、冰水40份、单甘酯0.2份、磷酸盐0.3份、食盐1.6份、白砂糖0.8份、诱惑红0.001份、红曲红0.013份、魔芋胶0.4份、分离蛋白粉2.0份、甲基纤维素3.4份、鸡肉香膏0.3份、肉味香精0.2份、卡拉胶0.3份、白胡椒粉0.3份、麻辣粉0.4份、玉米变性淀粉2.0份、玉米淀粉1.0份。
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| CN107279796A (zh) * | 2017-07-17 | 2017-10-24 | 诸城市东方食品有限公司 | 一种照烧腿肉串及其制作方法 |
| CN107384683B (zh) * | 2017-08-24 | 2021-02-09 | 安徽绿之鑫信息科技有限责任公司 | 一种无豆腥味的豆渣黄酒的制作方法 |
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| CN102038202A (zh) * | 2009-10-21 | 2011-05-04 | 信越化学工业株式会社 | 肉添加剂、腌渍液和加工肉制品 |
| CN102038208A (zh) * | 2010-09-14 | 2011-05-04 | 天津宝迪农业科技股份有限公司 | 一种大红肠及其制作方法 |
| CN102068008A (zh) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | 一种熏煮香肠及其制备方法 |
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| CN102038202A (zh) * | 2009-10-21 | 2011-05-04 | 信越化学工业株式会社 | 肉添加剂、腌渍液和加工肉制品 |
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