CN104187829B - 即食腊肠仔的制作方法 - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明公开了一种即食腊肠仔的制作方法，它包括以下生产步骤：（1）取猪瘦肉绞成肉粒，猪肥肉绞成肉浆；（2）制成腌制液备用；取肉粒和肉浆分别用腌制液腌制，制得腌制肉粒和腌制肉浆备用；（3）取白酒、盐、酱油、糖与腌制肉浆、腌制肉粒搅拌后，得到生料；（4）用胶原蛋白肠衣灌装生料，制得腊肠仔；（5）将腊肠仔置于烘干房烘干；（6）将烘干好的腊肠仔放进蒸炉中蒸；（7）将蒸好的腊肠仔通过红外烘烤机烤至肠体表面变黄色；（8）用真空包装机将烤熟摊凉后的腊肠仔进行真空包装，水煮杀菌后捞出晾干、冷却至常温，制得即食腊肠仔。本发明制成的即食腊肠仔，无需煮熟即可食用，且营养丰富、口感极佳，保质期可长至9个月。
Description
技术领域
本发明涉及食品领域，具体是一种即食腊肠仔的制作方法。
背景技术
腊肠是我国传统腌腊肉制品之一，它是以猪肉为主要原料，添加食盐、酒、糖等辅料经过搅拌、腌制、灌制、烘干或晾干而成的美味产品。但传统腊肠并非即食产品，要食用时还需煮熟才可以吃，而且由于腊肠是先将肉绞碎后再灌装的，加入白肉丁，脂肪多，其保质期也较短，通常为3个月。
发明内容
本发明的目的是提供一种即食腊肠仔的制作方法，拆开包装即可食用，而且营养丰富，保质期长。
本发明的即食腊肠仔的制作方法，其特征在于，它包括以下生产步骤：
（1）取肉中心温度为8～12℃的猪瘦肉、猪肥肉，分别将猪瘦肉用8mm筛板绞成肉粒，猪肥肉用3mm筛板绞成肉浆；
（2）取红毛丹果肉、番荔枝果肉、西番莲果肉各30重量份混合，用榨汁机榨出果汁备用；
取龙眼核100重量份与蜂卵5重量份磨成混合粉末，然后用300重量份的椰子油将混合粉末先于140～150℃熬制40～45分钟，然后于40分钟内降温至45～48℃，将上述备用的果汁倒入，于45～48℃熬制9～10小时，过滤掉杂质，制成腌制液备用；
取步骤（1）中绞好的肉粒和肉浆分别用上述腌制液腌制20～22小时，腌制液用量以液面浸过肉粒和肉浆即可，制得腌制肉粒和腌制肉浆备用；
（3）取白酒10重量份、盐10重量份、酱油8重量份、糖4重量份与腌制肉浆120～140重量份倒入搅拌机中搅拌后，再加入腌制肉粒180～200重量份，开搅拌机搅拌10～15分钟后出料，并控制出料温度在8～12℃，得到生料；
（4）用直径为19～21mm的胶原蛋白肠衣灌装生料，制得腊肠仔；
（5）将腊肠仔置于烘干房烘干，先于55～58℃烘干4小时，然后升温至60～65℃，继续烘干18～20小时；
（6）将烘干好的腊肠仔放在蒸盘上放进蒸炉中蒸14～20min，使腊肠仔中心温度达到82℃以上；
（7）将蒸好的腊肠仔用植物油拌油至表面油润后，均匀的摊开放在筛上，通过红外烘烤机烤至肠体表面变黄色，将烤熟的腊肠仔摊凉；
（8）用真空包装机将烤熟摊凉后的腊肠仔进行真空包装，将包装后的腊肠仔倒入夹层锅水煮杀菌，水温控制在85～90℃，时间为15～20分钟；将杀菌结束的腊肠仔捞出晾干、冷却至常温（20～35℃）后，制得即食腊肠仔。
本发明具有以下特点：
1、用龙眼核、蜂卵、椰子油与红毛丹果肉、番荔枝果肉、西番莲果肉制成的腌制液，不但能够增加腊肠仔的营养价值，还能够有效抗脂肪油氧化变质，延长保质期，同时番荔枝（又称林檎或释迦果）还具有降血糖的功效；该腌制液还能够提高腊肠仔中的肉粒与肉浆的粘连性，使腊肠仔更具嚼头；
2、步骤（2）中将果肉类在椰子油高温熬制后再低温加入熬制，既可以保留果肉类的营养，同时又能够增强腌制液的抗氧化效果；
3、对灌装好的腊肠仔依次通过烘干、蒸煮、烘烤的处理方式，使得腊肠仔内外皆熟，而且口感极佳。
本发明制成的即食腊肠仔，无需煮熟即可食用，且营养丰富、口感极佳，保质期可长至9个月。
具体实施方式
实施例：（1）取肉中心温度为10℃的猪瘦肉、猪肥肉，分别将猪瘦肉用8mm筛板绞成肉粒，猪肥肉用3mm筛板绞成肉浆；
（2）取红毛丹果肉、番荔枝果肉、西番莲果肉各30重量份混合，用榨汁机榨出果汁备用；
取龙眼核100重量份与蜂卵5重量份磨成混合粉末，然后用300重量份的椰子油将混合粉末先于145℃熬制42分钟，然后于40分钟内降温至45℃，将上述备用的果汁倒入，于45℃熬制10小时，过滤掉杂质，制成腌制液备用；
取步骤（1）中绞好的肉粒和肉浆分别用上述腌制液腌制22小时，腌制液用量以液面浸过肉粒和肉浆即可，制得腌制肉粒和腌制肉浆备用；
（3）取白酒10重量份、盐10重量份、酱油8重量份、糖4重量份与腌制肉浆125重量份倒入搅拌机中搅拌后，再加入腌制肉粒200重量份，开搅拌机搅拌12分钟后出料，并控制出料温度在10℃，得到生料；
（4）用直径为20mm的胶原蛋白肠衣灌装生料，制得腊肠仔；
（5）将腊肠仔置于烘干房烘干，先于56℃烘干4小时，然后升温至62℃，继续烘干20小时；
（6）将烘干好的腊肠仔放在蒸盘上放进蒸炉中蒸15min，使腊肠仔中心温度达到85℃；
（7）将蒸好的腊肠仔用植物油拌油至表面油润后，均匀的摊开放在筛上，通过红外烘烤机烤至肠体表面变黄色，将烤熟的腊肠仔摊凉；
（8）用真空包装机将烤熟摊凉后的腊肠仔进行真空包装，将包装后的腊肠仔倒入夹层锅水煮杀菌，水温控制在90℃，时间为15分钟；将杀菌结束的腊肠仔捞出晾干、冷却至30℃后，制得即食腊肠仔。
本实施例制成的即食腊肠仔，无需煮熟即可食用，且营养丰富、口感极佳，保质期可长至9个月。
对比例：与实施例不同的是，没有制备腌制液，制成对比例的即食腊肠仔。对比例的即食腊肠仔吃起来口感较差，并带有腥味，而且产品保质期仅为3个月。
Claims (1)
1.即食腊肠仔的制作方法，其特征在于，它包括以下生产步骤：
（1）取肉中心温度为8～12℃的猪瘦肉、猪肥肉，分别将猪瘦肉用8mm筛板绞成肉粒，猪肥肉用3mm筛板绞成肉浆；
（2）取红毛丹果肉、番荔枝果肉、西番莲果肉各30重量份混合，用榨汁机榨出果汁备用；
取龙眼核100重量份与蜂卵5重量份磨成混合粉末，然后用300重量份的椰子油将混合粉末先于140～150℃熬制40～45分钟，然后于40分钟内降温至45～48℃，将上述备用的果汁倒入，于45～48℃熬制9～10小时，过滤掉杂质，制成腌制液备用；
取步骤（1）中绞好的肉粒和肉浆分别用上述腌制液腌制20～22小时，腌制液用量以液面浸过肉粒和肉浆即可，制得腌制肉粒和腌制肉浆备用；
（3）取白酒10重量份、盐10重量份、酱油8重量份、糖4重量份与腌制肉浆120～140重量份倒入搅拌机中搅拌后，再加入腌制肉粒180～200重量份，开搅拌机搅拌10～15分钟后出料，并控制出料温度在8～12℃，得到生料；
（4）用直径为19～21mm的胶原蛋白肠衣灌装生料，制得腊肠仔；
（5）将腊肠仔置于烘干房烘干，先于55～58℃烘干4小时，然后升温至60～65℃，继续烘干18～20小时；
（6）将烘干好的腊肠仔放在蒸盘上放进蒸炉中蒸14～20min，使腊肠仔中心温度达到82℃以上；
（7）将蒸好的腊肠仔用植物油拌油至表面油润后，均匀的摊开放在筛上，通过红外烘烤机烤至肠体表面变黄色，将烤熟的腊肠仔摊凉；
（8）用真空包装机将烤熟摊凉后的腊肠仔进行真空包装，将包装后的腊肠仔倒入夹层锅水煮杀菌，水温控制在85～90℃，时间为15～20分钟；将杀菌结束的腊肠仔捞出晾干、冷却至常温后，制得即食腊肠仔。
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| CN1242959A (zh) * | 1999-06-28 | 2000-02-02 | 史迪华 | 含果肉、果汁或合成果味素的果肉肉肠及其生产方法 |
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| CN103125975A (zh) * | 2013-03-07 | 2013-06-05 | 仲恺农业工程学院 | 一种即食腊肠及其生产工艺 |
| CN103230039A (zh) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | 一种水果味香肠及其制作方法 |
| CN103907953A (zh) * | 2014-03-07 | 2014-07-09 | 广东省农业科学院蚕业与农产品加工研究所 | 一种即食广式腊肠的加工方法 |
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