CN104172250A - 紫薯烤肠及其制作方法 - Google Patents
紫薯烤肠及其制作方法 Download PDFInfo
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Abstract
本发明公开了一种紫薯烤肠及其制作方法。所述紫薯烤肠,包括以下重量份原料:鸡肉40~50份、紫薯20~25份、魔芋胶3~5份、大豆分离蛋白粉0.5~2份、色拉油5~10份、水15~20份、淀粉5~10份、盐1~2份、糖1~2份、味精0.05~0.5份、白胡椒粉0.05~0.1份、肉精粉0.05~0.12份、紫薯香精0.05~0.1份。本发明将紫薯、鸡肉、魔芋胶合理搭配加工,富含多种维生素和磷、铁、钙、镁、硒等矿物元素,能够增强体质,同时富含大量药用价值高的花青素,花青素对100多种疾病有预防和治疗作用。紫薯与富含蛋白质的鸡肉搭配结合,更符合人体的营养需求,女性食用具有健身美容的效果。
Description
技术领域
本发明涉及一种肠类食品及其制作方法,尤其涉及一种紫薯烤肠及其制作方法。
背景技术
传统烤肠主要由肉制品加工而成,并且口味偏咸。随着人们生活水平的提高,对营养成分和新鲜品质有了更高的要求,而现在国内大多肠类已经无法满足市场需求和现代人的营养需求。
发明内容
本发明所要解决的技术问题是提供一种富含人体所需的各种营养元素,易被人体消化吸收,具有保健美容效果的紫薯烤肠及其制作方法。
为解决上述技术问题,本发明的技术方案是:紫薯烤肠,包括以下重量份原料:鸡肉40~50份、紫薯20~25份、魔芋胶3~5份、大豆分离蛋白粉0.5~2份、色拉油5~10份、水15~20份、淀粉5~10份、盐1~2份、糖1~2份、味精0.05~0.5份、白胡椒粉0.05~0.1份、肉精粉0.05~0.12份、紫薯香精0.05~0.1份。
作为优选的技术方案,所述紫薯烤肠,包括以下重量份原料:鸡肉45份、紫薯23份、魔芋胶4份、大豆分离蛋白粉1份、色拉油8份、水18份、淀粉8份、盐1.5份、糖1.5份、味精0.2份、白胡椒粉0.08份、肉精粉0.08份、紫薯香精0.08份。
本发明还提供了上述紫薯烤肠的制作方法,包括以下步骤:
(1)制备乳化浆:按配方重量比称取原材料,将水加入斩拌机内,然后倒入大豆分离蛋白粉,用1600~2000转/分斩至无颗粒后,提至3000~4000转/分斩拌,并均匀撒入色拉油斩至奶油状态备用,温度控制在1-4℃;
(2)鸡肉切块、制备紫薯颗粒:将鸡肉切成块状,温度控制在±2℃;将紫薯洗净去皮后,切成0.5cm×0.5cm×0.5cm的立方体颗粒备用;
(3)制备料馅:先把块状鸡肉用1600~2000转/分斩成肉丁,然后加入盐用3000~4000转/分斩拌1~2分钟,再把魔芋胶倒入斩拌机200~300转/分斩拌均匀后,均匀加入淀粉、糖、味精、白胡椒粉、肉精粉、紫薯香精,200~300转/分斩拌均匀,再加入已备好的乳化浆,先用200~300转/分斩拌,再用1600~2000转/分斩拌均匀,最后加入紫薯颗粒搅拌均匀,制成料馅备用;
(4)依次经成型、蒸煮、预冷、速冻工序,入库冷藏保存。
作为优选,所述成型工序中,产品成型重量37g/根,长10cm/根。
作为优选,所述蒸煮工序中,蒸煮温度为90~95℃,蒸煮时间为8~12分钟,保证产品中心温度达75℃,并维持1分钟以上。
作为优选,所述预冷工序中,冷却至产品中心温度25℃以下。
作为优选,所述速冻工序中,速冻至产品中心温度-18℃以下。
由于采用了上述技术方案,紫薯烤肠,包括以下重量份原料:鸡肉40~50份、紫薯20~25份、魔芋胶3~5份、大豆分离蛋白粉0.5~2份、色拉油5~10份、水15~20份、淀粉5~10份、盐1~2份、糖1~2份、味精0.05~0.5份、白胡椒粉0.05~0.1份、肉精粉0.05~0.12份、紫薯香精0.05~0.1份;本发明具有以下有益效果:将紫薯、鸡肉、魔芋胶合理搭配加工,特别添加紫薯颗粒,紫薯除了红薯的营养成分外,还含有18种氨基酸,易被人体消化和吸收,富含多种维生素和磷、铁、钙、镁、硒等10多种矿物元素,能够增强体质,同时富含大量药用价值高的花青素,花青素对100多种疾病有预防和治疗作用,被誉为继水、蛋白质、脂肪、碳水化合物、维生素、矿物质之后的第七大必需营养素。紫薯含糖量很高,与富含蛋白质的鸡肉搭配结合,两者长短互补,更符合人体的营养需求,女性食用具有健身美容的效果。本产品在传统烤肠的基础上添加根茎类紫薯,且将烤肠调制成偏甜口味,这种风味的烤肠通过紫薯与鸡肉的营养搭配具有抗氧化、抗突变、保肝等多种功能,口味甜而不腻,具有紫薯的香气,受到广大妇女儿童的欢迎。
具体实施方式
下面结合具体实施例对本发明做进一步地说明。
实施例1
紫薯烤肠,以100份重量计包括以下原料:鸡肉43份、紫薯24份、魔芋胶3份、大豆分离蛋白粉0.5份、色拉油6份、水16份、淀粉5份、盐1.2份、糖1.1份、味精0.05份、白胡椒粉0.05份、肉精粉0.05份、紫薯香精0.05份。
上述紫薯烤肠的制作方法,包括以下步骤:
(1)制备乳化浆:按配方重量比称取原材料,将水加入斩拌机内,然后倒入大豆分离蛋白粉,用1800转/分斩至无颗粒后,提至3600转/分斩拌,并均匀撒入色拉油斩至奶油状态备用,温度控制在1-4℃;其中,水优选使用温度为0℃的冰水;
(2)鸡肉切块、制备紫薯颗粒:将鸡肉用冻肉切割机切切成块状,温度控制在±2℃;将紫薯洗净去皮后,用切丁机切成0.5cm×0.5cm×0.5cm的立方体颗粒备用;
(3)制备料馅:先把块状鸡肉用1800转/分斩成指头顶大小的肉丁,然后加入盐用3600转/分斩拌1分钟,再把魔芋胶倒入斩拌机200转/分斩拌均匀后,均匀加入淀粉、糖、味精、白胡椒粉、肉精粉、紫薯香精,200转/分斩拌均匀,再加入已备好的乳化浆,先用200转/分斩拌,再用1800转/分斩拌均匀,最后加入紫薯颗粒低速搅拌均匀,制成料馅备用;
(4)成型:
用不锈钢盆将泵浦成型机的料斗填满馅,添馅时要少添勤添,防止馅料撒落,然后开动泵浦,把馅料打到成型头出料口,控制成型重量37g/根,长10cm/根;
(5)蒸煮:
成型后的产品直接落入烫池蒸煮,烫池水温度设定为90~95℃,煮8~12分钟,为保证煮熟并达到杀菌的效果要使产品中心温度达75℃,并维持1分钟以上;
(6)预冷:
产品煮熟后立即进入预冷池快速预冷,冷却至产品中心温度25℃以下;
(7)速冻:
产品按加工时间的先后顺序均匀的用全自动速冻机速冻,使产品的中心温度在-18℃以下包装;
(8)入库冷藏:
将产品放在-18℃以下的冷藏库冷藏,产品温度在-18℃以下,贮藏期为12个月。
实施例2
紫薯烤肠,包括以下重量份原料:鸡肉45份、紫薯23份、魔芋胶4份、大豆分离蛋白粉1份、色拉油8份、水18份、淀粉8份、盐1.5份、糖1.5份、味精0.2份、白胡椒粉0.08份、肉精粉0.08份、紫薯香精0.08份。
上述紫薯烤肠的制作方法,包括以下步骤:
(1)制备乳化浆:按配方重量比称取原材料,将水加入斩拌机内,然后倒入大豆分离蛋白粉,用1800转/分斩至无颗粒后,提至3600转/分斩拌,并均匀撒入色拉油斩至奶油状态备用,温度控制在1-4℃;其中,水优选使用温度为0℃的冰水;
(2)鸡肉切块、制备紫薯颗粒:将鸡肉用冻肉切割机切切成块状,温度控制在±2℃;将紫薯洗净去皮后,用切丁机切成0.5cm×0.5cm×0.5cm的立方体颗粒备用;
(3)制备料馅:先把块状鸡肉用1800转/分斩成指头顶大小的肉丁,然后加入盐用3600转/分斩拌1分钟,再把魔芋胶倒入斩拌机200转/分斩拌均匀后,均匀加入淀粉、糖、味精、白胡椒粉、肉精粉、紫薯香精,200转/分斩拌均匀,再加入已备好的乳化浆,先用200转/分斩拌,再用1800转/分斩拌均匀,最后加入紫薯颗粒低速搅拌均匀,制成料馅备用;
(4)成型:
用不锈钢盆将泵浦成型机的料斗填满馅,添馅时要少添勤添,防止馅料撒落,然后开动泵浦,把馅料打到成型头出料口,控制成型重量37g/根,长10cm/根;
(5)蒸煮:
成型后的产品直接落入烫池蒸煮,烫池水温度设定为90~95℃,煮8~12分钟,为保证煮熟并达到杀菌的效果要使产品中心温度达75℃,并维持1分钟以上;
(6)预冷:
产品煮熟后立即进入预冷池快速预冷,冷却至产品中心温度25℃以下;
(7)速冻:
产品按加工时间的先后顺序均匀的用全自动速冻机速冻,使产品的中心温度在-18℃以下包装;
(8)入库冷藏:
将产品放在-18℃以下的冷藏库冷藏,产品温度在-18℃以下,贮藏期为12个月。
实施例3
紫薯烤肠,包括以下重量份原料:鸡肉50份、紫薯25份、魔芋胶5份、大豆分离蛋白粉2份、色拉油10份、水20份、淀粉10份、盐2份、糖2份、味精0.5份、白胡椒粉0.1份、肉精粉0.12份、紫薯香精0.1份。
上述紫薯烤肠的制作方法,包括以下步骤:
(1)制备乳化浆:按配方重量比称取原材料,将水加入斩拌机内,然后倒入大豆分离蛋白粉,用1800转/分斩至无颗粒后,提至3600转/分斩拌,并均匀撒入色拉油斩至奶油状态备用,温度控制在1-4℃;其中,水优选使用温度为0℃的冰水;
(2)鸡肉切块、制备紫薯颗粒:将鸡肉用冻肉切割机切切成块状,温度控制在±2℃;将紫薯洗净去皮后,用切丁机切成0.5cm×0.5cm×0.5cm的立方体颗粒备用;
(3)制备料馅:先把块状鸡肉用1800转/分斩成指头顶大小的肉丁,然后加入盐用3600转/分斩拌1分钟,再把魔芋胶倒入斩拌机200转/分斩拌均匀后,均匀加入淀粉、糖、味精、白胡椒粉、肉精粉、紫薯香精,200转/分斩拌均匀,再加入已备好的乳化浆,先用200转/分斩拌,再用1800转/分斩拌均匀,最后加入紫薯颗粒低速搅拌均匀,制成料馅备用;
(4)成型:
用不锈钢盆将泵浦成型机的料斗填满馅,添馅时要少添勤添,防止馅料撒落,然后开动泵浦,把馅料打到成型头出料口,控制成型重量37g/根,长10cm/根;
(5)蒸煮:
成型后的产品直接落入烫池蒸煮,烫池水温度设定为90~95℃,煮8~12分钟,为保证煮熟并达到杀菌的效果要使产品中心温度达75℃,并维持1分钟以上;
(6)预冷:
产品煮熟后立即进入预冷池快速预冷,冷却至产品中心温度25℃以下;
(7)速冻:
产品按加工时间的先后顺序均匀的用全自动速冻机速冻,使产品的中心温度在-18℃以下包装;
(8)入库冷藏:
将产品放在-18℃以下的冷藏库冷藏,产品温度在-18℃以下,贮藏期为12个月。
本发明制作方法中用到的斩拌机、冻肉切割机、泵浦成型机、全自动速冻机等设备均为食品工业领域的常用设备,在此不再赘述。
以上所述仅为本发明示意性的具体实施方式,并非用以限定本发明的范围。任何本领域的技术人员,在不脱离本发明的构思和原则的前提下所作出的等同变化与修改,均应属于本发明保护的范围。
Claims (8)
1.紫薯烤肠,其特征在于,包括以下重量份原料:鸡肉40~50份、紫薯20~25份、魔芋胶3~5份、大豆分离蛋白粉0.5~2份、色拉油5~10份、水15~20份、淀粉5~10份、盐1~2份、糖1~2份、味精0.05~0.5份、白胡椒粉0.05~0.1份、肉精粉0.05~0.12份、紫薯香精0.05~0.1份。
2.如权利要求1所述的紫薯烤肠,其特征在于,包括以下重量份原料:鸡肉45份、紫薯23份、魔芋胶4份、大豆分离蛋白粉1份、色拉油8份、水18份、淀粉8份、盐1.5份、糖1.5份、味精0.2份、白胡椒粉0.08份、肉精粉0.08份、紫薯香精0.08份。
3.如权利要求1或2所述的紫薯烤肠的制作方法,其特征在于,包括以下步骤:
(1)制备乳化浆:按配方重量比称取原材料,将水加入斩拌机内,然后倒入大豆分离蛋白粉,用1600~2000转/分斩至无颗粒后,提至3000~4000转/分斩拌,并均匀撒入色拉油斩至奶油状态备用,温度控制在1-4℃;
(2)鸡肉切块、制备紫薯颗粒:将鸡肉切成块状,温度控制在±2℃;将紫薯洗净去皮后,切成0.5cm×0.5cm×0.5cm的立方体颗粒备用;
(3)制备料馅:先把块状鸡肉用1600~2000转/分斩成肉丁,然后加入盐用3000~4000转/分斩拌1~2分钟,再把魔芋胶倒入斩拌机200~300转/分斩拌均匀后,均匀加入淀粉、糖、味精、白胡椒粉、肉精粉、紫薯香精,200~300转/分斩拌均匀,再加入已备好的乳化浆,先用200~300转/分斩拌,再用1600~2000转/分斩拌均匀,最后加入紫薯颗粒搅拌均匀,制成料馅备用;
(4)依次经成型、蒸煮、预冷、速冻工序,入库冷藏保存。
4.如权利要求3所述的紫薯烤肠的制作方法,其特征在于:所述成型工序中,产品成型重量37g/根,长10cm/根。
5.如权利要求3所述的紫薯烤肠的制作方法,其特征在于:所述蒸煮工序中,蒸煮温度为90~95℃,蒸煮时间为8~12分钟。
6.如权利要求5所述的紫薯烤肠的制作方法,其特征在于:所述蒸煮工序中,蒸煮至产品中心温度达75℃,并维持1分钟以上。
7.如权利要求3所述的紫薯烤肠的制作方法,其特征在于:所述预冷工序中,冷却至产品中心温度25℃以下。
8.如权利要求3所述的紫薯烤肠的制作方法,其特征在于:所述速冻工序中,速冻至产品中心温度-18℃以下。
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