CN104273560A - 一种陆川猪腊肠的制作方法 - Google Patents
一种陆川猪腊肠的制作方法 Download PDFInfo
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- CN104273560A CN104273560A CN201410570006.2A CN201410570006A CN104273560A CN 104273560 A CN104273560 A CN 104273560A CN 201410570006 A CN201410570006 A CN 201410570006A CN 104273560 A CN104273560 A CN 104273560A
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- sausages
- luchuan pig
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000015277 pork Nutrition 0.000 claims abstract description 13
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- SBIBMFFZSBJNJF-UHFFFAOYSA-N selenium;zinc Chemical compound [Se]=[Zn] SBIBMFFZSBJNJF-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims description 11
- 241000675108 Citrus tangerina Species 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000011669 selenium Substances 0.000 abstract description 3
- 229910052711 selenium Inorganic materials 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000015468 Lycium chinense Nutrition 0.000 abstract 2
- 229940038481 bee pollen Drugs 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 239000005457 ice water Substances 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 235000021067 refined food Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000004320 sodium erythorbate Substances 0.000 abstract 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000011049 filling Methods 0.000 description 14
- 235000013372 meat Nutrition 0.000 description 13
- 238000009835 boiling Methods 0.000 description 12
- 238000001035 drying Methods 0.000 description 12
- 238000003756 stirring Methods 0.000 description 6
- 235000021110 pickles Nutrition 0.000 description 5
- 238000005554 pickling Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000004677 Nylon Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 229920001778 nylon Polymers 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- 241000792859 Enema Species 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000007920 enema Substances 0.000 description 1
- 229940095399 enema Drugs 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 150000003342 selenium Chemical class 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L13/65—Sausages
-
- 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
-
- 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
本发明公开了一种陆川猪腊肠的制作方法 , 包括下列按重量份配比的物品制成:猪肉100-200kg,冰水30-50kg,蜂花粉10-20kg,白酒10-15kg,锌硒盐3-8kg,味精0.1-0.6kg,陈皮粉0.5-0.8kg,异抗坏血酸钠0.3-0.6kg,杞子粉0.6-0.8kg。本发明的有益效果是:本发明由于添加了杞子粉、蜂花粉,因而保健作用好,同时,使用富硒盐进行加工,所加工的食品具有硒元素,人们食用后提高机体抗病力。
Description
技术领域
本发明涉及香肠加工,尤其涉及一种陆川猪腊肠的制作方法。
背景技术
腊肠俗称香肠,是指以肉类为原料,切绞成丁,配以辅料,灌入动物肠衣经发酵、成熟、烘干制成的中国特色肉制品,是中国肉类制品中品种最多的一大类产品。中国腊肠约创制于南北朝以前,始见载于北魏《齐民要术》的“灌肠法”,其法流传至今。多年来腊肠的制法一直沿用古老的制作方法,没有添加微量元素,不能满足现在市场需求。
发明内容
本发明为克服上述不足而提供具有补肾益精作用的一种陆川猪腊肠的制作方法。
为实现上述目的而提供的技术方案是:
一种陆川猪腊肠的制作方法,包括下列按重量份配比的物品制成:猪肉100-200kg,冰水30-50kg,蜂花粉10-20kg,白酒10-15kg,锌硒盐3-8kg,味精0.1-0.6kg,陈皮粉0.5-0.8kg,异抗坏血酸钠0.3-0.6kg,杞子粉0.6-0.8kg;
制作方法步骤如下:
(1)原料选择 选择经兽医卫生检疫合格的猪肉和脊部肥膘。脊膘用切丁机切成3-4mm的肥膘丁,并用40-48℃的温水洗浮油,然后送入腌制机冷却备用;
(2)腌制 将绞制好的肉放人搅拌机,按配方加入各种配料搅拌约8分钟至肉馅黏稠均匀,冰水完全吸收即进行腌制。腌制温度为4℃,腌制时间约20小时;
(3)制馅 将腌制好的猪肉馅100-200kg放人搅拌机中,加入 30-50冷却后的肥膘丁及陈皮粉0.5-0.8kg,搅拌13-15分钟至肉馅均匀一致即灌装;
(5)干燥 灌装好的产品放入干燥炉内干燥。干燥温度45-55℃,干燥时间16小时;
(6)蒸煮 干燥后的产品及时送入蒸箱进行蒸煮,蒸煮温度为92℃,蒸煮时间为24分钟;
(7)真空包装 将蒸煮后的腊肠冷却至室温,然后用尼龙复合高温蒸煮袋进行真空定量包装。
本发明的有益效果是:本发明由于添加了杞子粉、蜂花粉,因而保健作用好,同时,使用富硒盐进行加工,所加工的食品具有硒元素,人们食用后提高机体抗病力。
具体实施方式
具体实施例如下:
实施例1
一种陆川猪腊肠的制作方法,包括下列按重量份配比好物品制成猪肉的:猪肉100kg,冰水30kg,蜂花粉10kg,白酒10kg,锌硒盐5kg,味精0.6kg,陈皮粉0.6kg,异抗坏血酸钠0.6kg,杞子粉0.8kg;
制作方法步骤如下:
(1)原料选择 选择经兽医卫生检疫合格的猪肉和脊部肥膘。脊膘用切丁机切成4mm的肥膘丁,并用48℃的温水洗浮油,然后送入腌制机冷却备用;
(2)腌制 将绞制好的肉放入搅拌机,按配方加入各种配料搅拌约8分钟至肉馅黏稠均匀;
(3)制馅 将腌制好的猪肉馅200kg放人搅拌机中,加入 50冷却后的肥膘丁及陈皮粉0.8kg,搅拌15分钟至肉馅均匀一致即可灌装;
(4)灌装 将制好的肉馅灌入5段肠衣,按每段14cm打结挂杆;
(5)干燥 灌装好的产品放人干燥炉内干燥。干燥温度55℃,干燥时间16小时;
(6)蒸煮 干燥后的产品及时送人蒸箱进行蒸煮,蒸煮温度为92℃,蒸煮时间为24分钟;
(7)真空包装 将蒸煮后的腊肠冷却至室温,然后用尼龙复合高温蒸煮袋进行真空定量包装。
实施例2
一种陆川猪腊肠的制作方法,包括下列按重量份配比好物品制成猪肉的:猪肉200kg,冰水50kg,蜂花粉20kg,白酒15kg,锌硒盐8kg,味精0.6kg,陈皮粉0.8kg,异抗坏血酸钠0.6kg,杞子粉0.8kg;
制作方法步骤如下:
(1)原料选择 选择经兽医卫生检疫合格的猪肉和脊部肥膘。脊膘用切丁机切成3mm的肥膘丁,并用40℃的温水洗浮油,然后送入腌制机冷却备用;
(2)腌制 将绞制好的肉放入搅拌机,按配方加入各种配料搅拌约8分钟至肉馅黏稠均匀,冰水完全吸收即可进行腌川。腌制间温度4℃,腌制时间约20小时;
(3)制馅 将腌制好的猪肉馅100kg放入搅拌机中,加入30冷却后的肥膘丁及陈皮粉0.5kg,搅拌13分钟至肉馅均匀一致即可灌装;
(4)灌装 将制好的肉馅灌入5段肠衣,按每段14cm打结挂杆;
(5)干燥 灌装好的产品放入干燥炉内干燥。干燥温度45℃,干燥时间16小时;
(6)蒸煮 干燥后的产品及时送入蒸箱进行蒸煮,蒸煮温度为92℃,蒸煮时间为24分钟;
(7)真空包装 将蒸煮后的腊肠冷却至室温,然后用尼龙复合高温蒸煮袋进行真空定量包装。
Claims (1)
1.一种陆川猪腊肠的制作方法,其特征是包括下列按重量份配比的物品制成:
猪肉100-200kg,冰水30-50kg,蜂花粉10-20kg,白酒10-15kg,锌硒盐3-8kg,味精0.1-0.6kg,陈皮粉0.5-0.8kg,异抗坏血酸钠0.3-0.6kg,杞子粉0.6-0.8kg。
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Cited By (1)
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CN106306837A (zh) * | 2015-07-01 | 2017-01-11 | 梁家贵 | 一种富硒猪腊肠的制作方法 |
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2014
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106306837A (zh) * | 2015-07-01 | 2017-01-11 | 梁家贵 | 一种富硒猪腊肠的制作方法 |
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