CN103766948A - 一种羊肉香肠的新加工方法 - Google Patents
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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
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
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- 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
本发明是一种羊肉香肠的新加工方法，主要将割除筋膜、肌腱和淋巴腺的鲜羊肉（或加入20～30%的猪肉，肥瘦比1:1）用绞磨机或利刀绞（切）成1厘米见方的肉粒，配料：食盐占鲜肉重1.5～2%，食糖占产品湿重的0.25～2%，混合香料（胡椒、花椒、桂皮和肉豆蔻等）占产品湿重的0.25～0.5%，亚硝酸盐的常用量为每100千克鲜肉加30克。还可加入适量质改剂（谷物类、大豆类、淀粉和脱脂乳等），操作要点：拌料：将肥瘦肉、食盐、质改剂和调味品快速拌匀，腌制，灌装吊：挂在烟熏房内，用硬质木材或木屑作燃料。室温保持65～70℃，烟熏10～24小时，以香肠中心温度达50～65℃为宜。
Description
技术领域
本发明涉及一种羊肉香肠的新加工方法。
背景技术
羊肉的补益和治疗作用都很有效。将羊肉煮熟，吃肉喝汤，可以治疗男子五劳七伤及肾虚阳痿等，并有温中去寒、温补气血、通乳治带等功效；将羊肉250克去脂膜，切块，煮至半熟，以蒜佐之，3天1次，可治疗肾虚阳痿；若有脾胃虚弱所致的消化不良，可将羊肉50～150克洗净切薄片，与高粱米煮粥，加调料食之；若有阴虚遗尿、小便频数者，可将羊肉、鱼鳔、黄芪共煎汤服用。羊肉，是我国人们主要食用肉类之一，也是冬季进补佳品。羊肉肉质细嫩，味道鲜美，含有丰富的营养。据分析，每百克羊肉含蛋白质13.3克，脂肪34.6克，碳水化合物0.7克，钙11毫克，磷129毫克，铁2.0毫克，还含有维生素Ｂ族、维生素Ａ、烟酸等。羊肉可制成许多种风味独特、醇香无比的佳肴。涮羊肉，烤、炸羊肉串，葱爆羊肉等，是老少皆喜食的美味食品。羊肉性热、味甘，是适宜于冬季进补及补阳的佳品。祖国医学认为，它能助元阳，补精血，疗肺虚，益劳损，是一种滋补强壮药。《本草从新》中说，它能“补虚劳，益气力，壮阳道，开胃健力”。金代李杲说：“羊肉有形之物，能补有形肌肉之气。故曰补可去弱。人参、羊肉之属。人参补气，羊肉补形。风味同羊肉者，皆补血虚，盖阳生则阴长也”。羊肉性热，宜冬季食用。如患有急性炎症、外感发热、热病初愈、皮肤疮疡、疖肿等症，都应忌食羊肉。若为平素体壮、口渴喜饮、大便秘结者，也应少食羊肉，以免助热伤津。
发明内容
本发明的目的在于提出一种羊肉香肠的新加工方法，主要将割除筋膜、肌腱和淋巴腺的鲜羊肉（或加入20～30%的猪肉，肥瘦比1:1）用绞磨机或利刀绞（切）成1厘米见方的肉粒，配料：食盐占鲜肉重1.5～2%，食糖占产品湿重的0.25～2%，混合香料（胡椒、花椒、桂皮和肉豆蔻等）占产品湿重的0.25～0.5%，亚硝酸盐的常用量为每100千克鲜肉加30克。还可加入适量质改剂（谷物类、大豆类、淀粉和脱脂乳等），操作要点：拌料：将肥瘦肉、食盐、质改剂和调味品快速拌匀。腌制：如利用冰箱制作羊肉鲜香肠，可不进行腌制或仅经轻度腌制便进行灌装，放入冰箱中快速冷冻贮存。否则应将肉馅与食盐、食糖和亚硝酸盐等辅料拌匀，于4～10℃下腌制2～24小时。灌装：用猪肠衣或羊肠衣将羊肉灌装后，用粗线将香肠结扎成10厘米长的小段。熏制：将香肠吊挂在烟熏房内，用硬质木材或木屑作燃料。室温保持65～70℃，烟熏10～24小时，以香肠中心温度达50～65℃为宜。 本发明的优点在于：
1、温中去寒、温补气血、通乳治带等功效；
2、羊肉性热、味甘，是适宜于冬季进补及补阳的佳品；
3、营养丰富，富含多种维生素和氨基酸，平衡人体各种营养。
具体实施例：实施例1鲜羊肉（或加入30%的猪肉，肥瘦比1:1）用绞磨机或利刀绞（切）成1厘米见方的肉粒制成成品。
Claims (1)
1.本发明是一种羊肉香肠的新加工方法，主要将割除筋膜、肌腱和淋巴腺的鲜羊肉（或加入20～30%的猪肉，肥瘦比1:1）用绞磨机或利刀绞（切）成1厘米见方的肉粒，配料：食盐占鲜肉重1.5～2%，食糖占产品湿重的0.25～2%，混合香料（胡椒、花椒、桂皮和肉豆蔻等）占产品湿重的0.25～0.5%，亚硝酸盐的常用量为每100千克鲜肉加30克；还可加入适量质改剂（谷物类、大豆类、淀粉和脱脂乳等），操作要点：拌料：将肥瘦肉、食盐、质改剂和调味品快速拌匀，腌制，灌装吊：挂在烟熏房内，用硬质木材或木屑作燃料；室温保持65-70℃，烟熏10～24小时，以香肠中心温度达50～65℃为宜。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967918A (zh) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | 孜然韭花肉肠的加工方法 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108967918A (zh) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | 孜然韭花肉肠的加工方法 |
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Application publication date: 20140507 |