CN103704756B - 一种五谷杂粮香肠及其制备方法 - Google Patents
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Abstract
一种五谷杂粮香肠及其制备方法，其特征在于由下列重量份的原料制成：鸡肉100-110、白糖4-6、盐4-5、生抽3-4、葡萄酒12-15、五谷杂粮粉20-25、马兰2-3、石斛1.5-2、棒棒草1-2、旋覆花2.5-3、地黄叶1.2-1.6、香椿2-2.5、鸡内金3-4、葛花2-2.5、山药7-8、蜂蜜3-4；本发明中含有丰富的氨基酸、蛋白质及维生素等营养物质，可为人体补充能量，长期食用本发明可增强机体免疫力。
Description
技术领域
本发明属于食品加工技术领域，涉及一种香肠，尤其涉及一种五谷杂粮香肠及其制备方法。
背景技术
香肠在中国有着悠久的历史，是肉经过绞切斩断，添加调味料，灌入肠衣，经一定工艺制成的肉制品。现在市场上的香肠多添加了亚硝酸盐，长期食用会危害人体健康。此外，现有香肠口味单一，营养价值不高，已不能满足人们的消费需求。
发明内容
本发明的目的是提供一种五谷杂粮香肠及其制备方法，本发明具有口感好，营养健康的特点。
本发明所采用的技术方案是：
一种五谷杂粮香肠，其特征在于由以下重量份的原料制成：
鸡肉100-110、白糖4-6、盐4-5、生抽3-4、葡萄酒12-15、五谷杂粮粉20-25、马兰2-3、石斛1.5-2、棒棒草1-2、旋覆花2.5-3、地黄叶1.2-1.6、香椿2-2.5、鸡内金3-4、葛花2-2.5、山药7-8、蜂蜜3-4；
所述五谷杂粮粉由用以下种重量份原料制成：黑米5-8、黄豆8-10、绿豆3-4、玉米2-3、花腰豆4-5、薏仁米5-6、酸奶2-3、冬瓜皮2-3、丝瓜皮1-2、菊花1-2、玉竹1.5-3、土丁桂1.2-1.5、掌叶榕2-3、人参叶1-2、白酒55-60；
制备方法为：（1）将黑米、黄豆、绿豆、玉米、花腰豆、薏仁米放入白酒中浸泡5-6小时，捞出沥干；
（2）将菊花、玉竹、土丁桂、掌叶榕、人参叶混合打浆，过滤得到浆液；
（3）将浸泡后的黄豆、绿豆、花腰豆、玉米放入锅中炒香，研成粉末，加入浆液，搅拌成粘稠糊状；
（4）将黑米、薏仁米、冬瓜皮、丝瓜皮蒸熟，捣成泥，与步骤（3）所得物料及剩余物料混合搅拌均匀，烘干后磨粉，即得。
所述的五谷杂粮香肠的制备方法，其特征在于包括以下步骤：
（1）将马兰、石斛、棒棒草、旋覆花、地黄叶、香椿、葛花洗净，搅碎，加5-6倍水，文火加热40-50分钟，经过滤将提取液与药渣分离，将药渣倒入葡萄酒中浸泡40-45小时，过滤得到药酒；
（2）将鸡内金切成粒，入锅翻炒至微黄色，加入切成块状的山药，倒入三倍的水煮沸，打成浆液，与提取液合并，文火熬膏，晒干磨粉；
（3）将鸡肉切块，加入白糖、盐、生抽、药酒腌制40-50分钟后，与步骤（2）所得物料及剩余物料一同投入斩拌机内斩拌5-7分钟，得到馅料；
（4）馅料经常规香肠制作工艺制成香肠，即得。
本发明的有益效果为：
本发明中的五谷杂粮粉中含有丰富的氨基酸、蛋白质及维生素等营养物质，可为人体补充能量，提高机体免疫力；此外，本发明在加工过程中添加的马兰、鸡内金消食消积，石斛可益胃生津、滋阴清热，棒棒草可补肺健脾、养阴生津，旋覆花可降气消痰、行水止呕，地黄叶可清热生津，香椿可清热解毒、健胃理气、润肤明目，葛花可清热解毒、护肝养颜、补肾，山药可补脾养胃，补肾益肺。
具体实施方式
一种五谷杂粮香肠，其特征在于由以下重量份（公斤）的原料制成：
鸡肉110、白糖4、盐5、生抽4、葡萄酒15、五谷杂粮粉25、马兰3、石斛1.5、棒棒草2、旋覆花2.5、地黄叶1.6、香椿2.5、鸡内金4、葛花2.5、山药8、蜂蜜4；
所述五谷杂粮粉由用以下种重量份原料制成：黑米8、黄豆8、绿豆4、玉米3、花腰豆5、薏仁米5、酸奶3、冬瓜皮3、丝瓜皮2、菊花2、玉竹1.5、土丁桂1.5、掌叶榕3、人参叶2、白酒60；
制备方法为：（1）将黑米、黄豆、绿豆、玉米、花腰豆、薏仁米放入白酒中浸泡5-6小时，捞出沥干；
（2）将菊花、玉竹、土丁桂、掌叶榕、人参叶混合打浆，过滤得到浆液；
（3）将浸泡后的黄豆、绿豆、花腰豆、玉米放入锅中炒香，研成粉末，加入浆液，搅拌成粘稠糊状；
（4）将黑米、薏仁米、冬瓜皮、丝瓜皮蒸熟，捣成泥，与步骤（3）所得物料及剩余物料混合搅拌均匀，烘干后磨粉，即得。
所述的五谷杂粮香肠的制备方法，包括以下步骤：
（1）将马兰、石斛、棒棒草、旋覆花、地黄叶、香椿、葛花洗净，搅碎，加5-6倍水，文火加热40-50分钟，经过滤将提取液与药渣分离，将药渣倒入葡萄酒中浸泡40-45小时，过滤得到药酒；
（2）将鸡内金切成粒，入锅翻炒至微黄色，加入切成块状的山药，倒入三倍的水煮沸，打成浆液，与提取液合并，文火熬膏，晒干磨粉；
（3）将鸡肉切块，加入白糖、盐、生抽、药酒腌制40-50分钟后，与步骤（2）所得物料及剩余物料一同投入斩拌机内斩拌5-7分钟，得到馅料；
（4）馅料经常规香肠制作工艺制成香肠，即得。
Claims (1)
1.一种五谷杂粮香肠，其特征在于由以下重量份的原料制成：
鸡肉100-110、白糖4-6、盐4-5、生抽3-4、葡萄酒12-15、五谷杂粮粉20-25、马兰2-3、石斛1.5-2、棒棒草1-2、旋覆花2.5-3、地黄叶1.2-1.6、香椿2-2.5、鸡内金3-4、葛花2-2.5、山药7-8、蜂蜜3-4；
所述五谷杂粮粉由用以下种重量份原料制成：黑米5-8、黄豆8-10、绿豆3-4、玉米2-3、花腰豆4-5、薏仁米5-6、酸奶2-3、冬瓜皮2-3、丝瓜皮1-2、菊花1-2、玉竹1.5-3、土丁桂1.2-1.5、掌叶榕2-3、人参叶1-2、白酒55-60；
制备方法为：（1）将黑米、黄豆、绿豆、玉米、花腰豆、薏仁米放入白酒中浸泡5-6小时，捞出沥干；
（2）将菊花、玉竹、土丁桂、掌叶榕、人参叶混合打浆，过滤得到浆液；
（3）将浸泡后的黄豆、绿豆、花腰豆、玉米放入锅中炒香，研成粉末，加入浆液，搅拌成粘稠糊状；
（4）将黑米、薏仁米、冬瓜皮、丝瓜皮蒸熟，捣成泥，与步骤（3）所得物料及剩余物料混合搅拌均匀，烘干后磨粉，即得；
所述五谷杂粮香肠的制备方法包括以下步骤：
（1）将马兰、石斛、棒棒草、旋覆花、地黄叶、香椿、葛花洗净，搅碎，加5-6倍水，文火加热40-50分钟，经过滤将提取液与药渣分离，将药渣倒入葡萄酒中浸泡40-45小时，过滤得到药酒；
（2）将鸡内金切成粒，入锅翻炒至微黄色，加入切成块状的山药，倒入三倍的水煮沸，打成浆液，与提取液合并，文火熬膏，晒干磨粉；
（3）将鸡肉切块，加入白糖、盐、生抽、药酒腌制40-50分钟后，与步骤（2）所得物料及剩余物料一同投入斩拌机内斩拌5-7分钟，得到馅料；
（4）馅料经常规香肠制作工艺制成香肠，即得。
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| CN1269169A (zh) * | 1999-04-06 | 2000-10-11 | 陈江辉 | 一种八宝滋补香肠制品及其制备方法 |
| CN101595999A (zh) * | 2008-09-03 | 2009-12-09 | 陈静 | 谷物肉肠及其制作方法 |
| CN103230000B (zh) * | 2013-03-29 | 2014-05-14 | 蚌埠市丰牧牛羊肉制品有限责任公司 | 一种向日葵茎髓香肠及其制作方法 |
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