CN104366237A - 一种营养糯米肠及其制作方法 - Google Patents
一种营养糯米肠及其制作方法 Download PDFInfo
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- CN104366237A CN104366237A CN201410687472.9A CN201410687472A CN104366237A CN 104366237 A CN104366237 A CN 104366237A CN 201410687472 A CN201410687472 A CN 201410687472A CN 104366237 A CN104366237 A CN 104366237A
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- glutinous rice
- sausage
- meat
- nutrition
- mushroom
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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
- A23L13/60—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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- 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
本发明提供了一种营养糯米肠及其制作方法,属于食品加工技术领域。本发明的技术方案:一种营养糯米肠,由糯米,珍珠米,肉和香菇制成。本发明营养糯米肠风味独特,营养丰富,不仅口感好,还具有一定的食疗保健作用,无任何防腐添加剂,安全放心,绿色环保,脂肪含量低,食用方便且营养价值高。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种营养糯米肠及其制作方法。
背景技术
火腿肠是大家喜爱的熟肉制品,传统的火腿肠大多数是用肉类做主要原料,成本高,脂肪、热量含量高,不适合糖尿病、冠心病、高血压病人食用。
当今世界对食品和饮料的总体要求可以归纳为“四化”、“三低”、“二高”、“一无”:“四化”即多样化、简便化、保健化、实用化;“三低”即低脂肪、低胆固醇、低糖;“二高”是高蛋白、高膳食纤维;“一无”是无添加剂(防腐剂、香精、色素等)。
随着人们生活水平的不断提高,健康安全、风味独特的火腿肠越来越受到广大消费者的青睐。市场上火腿肠的风味较多,但是兼具营养健康和风味独特的产品却较少。
发明内容
本发明所要解决的技术问题是,针对现有技术的不足,提供一种营养糯米肠及其制作方法。
为解决上述技术问题,本发明所采用的技术方案是:一种营养糯米肠,由下述重量份的原料制成:糯米40~60份,珍珠米20~50份,肉10~30份,香菇10~25份。
所述肉为猪肉、牛肉、羊肉、鸡肉、鸭肉、驴肉、马肉、兔肉中的一种或多种。
所述肉为鸡肉。
一种营养糯米肠的制作方法,包括以下步骤:
第一步:浸泡、淘洗糯米、珍珠米和香菇;
第二步:将肉绞制处理;
第三步:把第一步淘洗后的糯米、珍珠米和香菇及第二步绞制后的肉加入真空搅拌机中,混合搅拌均匀;
第四步:使用真空灌肠机灌肠、扎肠;
第五步:将第四步所得糯米肠进行加热熟化;
第六步:冷却,剪接,装袋,速冻,装箱;
第七步:在-18摄氏度的环境中冷藏。
所述第六步的速冻是在-35摄氏度的环境中进行速冻。
本发明的有益效果如下:
本发明营养糯米肠由糯米,珍珠米,鸡肉和香菇制成,以糯米为主要原料,糯米含蛋白质、脂肪、碳水化物、钙、磷、铁,维生素B1、B2和尼克酸等,性味甘温,能暖补脾胃,益肺养气。还添加有珍珠米,珍珠米是粳米中的一种,具有补中益气,健脾养胃,益精强志,强壮筋骨,和五脏,通血脉,聪耳明目,止烦,止渴,止泄等功效,是人间第一补物。
其次,糯米肠中还添加有适量的肉,所述肉为猪肉、牛肉、羊肉、鸡肉、鸭肉、驴肉、马肉、兔肉中的一种或多种。其中,猪肉性味甘咸平,含有丰富的蛋白质及脂肪、碳水化合物、钙、磷、铁等成分;猪肉是日常生活的主要副食品,具有补虚强身,滋阴润燥、丰肌泽肤的作用;凡病后体弱、产后血虚、面黄赢瘦者,皆可用之作营养滋补之品。牛肉,性味甘,平;有膻味。它含有丰富的蛋白质,氨基酸组成等比猪肉更接近人体需要,能提高机体抗病能力,对生长发育及手术后、病后调养的人在补充失血和修复组织等方面特别适宜。寒冬食牛肉,有暖胃作用,为寒冬补益佳品。中医认为:牛肉有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功能;适用于中气下陷、气短体虚,筋骨酸软和贫血久病及面黄目眩之人食用。羊肉,味甘,性温,能补血益气,温中暖肾,且含丰富的蛋白质、脂肪、磷、铁、钙、维生素B1、B2和烟酸,胆甾醇等成分,对于气血不足,虚劳羸瘦;脾胃虚冷,腹痛,少食或欲呕,肾虚阳衰,腰膝酸软,尿频,阳痿等均有一定的治疗和补益效果。鸡肉,性温,味甘;入脾、胃、肝经。鸡肉含蛋白质、脂肪、钙、磷、铁、维生素B1、维生素B2、尼克酸,尚有维生素A、维生素C、维生素E、氧化铁、氧化镁、氧化钙、钾、钠、氯、硫、全磷酸、胆固醇等,并含3-甲基组氨酸。中医认为,鸡肉具有温中益气、补精填髓、益五脏、补虚损的功效,可用于脾胃气虚、阳虚引起的乏力、胃脘隐痛、浮肿、产后乳少、虚弱头晕的调补,对于肾精不足所致的小便频数、耳聋、精少精冷等症也有很好的辅助疗效。鸭肉,其营养价值与鸡肉相仿;但在中医看来,鸭子吃的食物多为水生物,故其肉性味甘、寒,入肺胃肾经,有滋补、养胃、补肾、除痨热骨蒸、消水肿、止热痢、止咳化痰等作用。驴肉是一种高蛋白、低脂肪、低胆固醇肉类;中医认为,驴肉性味甘凉,具有补气养血、滋阴壮阳、安神去烦功效。马肉,味甘、酸,性寒,入肝、脾二经;主治:除热,下气,长筋骨,强腰脊,治寒热痿痹;具有补中益气,补血,滋补肝肾,强筋健骨之功效。兔肉,味甘、性凉,入肝、大肠经,具有补中益气、凉血解毒、清热止渴等作用。它是一种高蛋白、低脂肪、低胆固醇的食物,既有营养,又不会令人发胖,是理想的“美容食品”。兔肉蛋白质含量高达21.5%,几乎是猪肉的2倍,比牛肉多出18.7%,而脂肪含量仅为3.8%,是猪肉的1/16,牛肉的1/5。由此可以看出,在糯米肠中加入适量的上述的猪肉、牛肉、羊肉、鸡肉、鸭肉、驴肉、马肉、兔肉中的一种或多种,可以供给有不同需求的消费者食用,达到既营养,又保健的功效。
此外,糯米肠中还添加一定量的香菇,香菇肉质肥厚细嫩,味道鲜美,香气独特,营养丰富,是一种食药同源的食物,具有很高的营养、药用和保健价值;香菇具有高蛋白低脂肪的特点,这是动物性食品无法比拟的。它对于患高血脂和肥胖症的病人,无疑是理想食品,并且在组成香菇蛋白质的16中氨基酸中,有7种是人体必需的氨基酸,对幼儿和儿童的生长发育有利。它所含的碳水化合物以半纤维素为最多,此外还有多糖、海藻糖、葡萄糖、糖原、戊聚糖和甘露醇等。香菇中还含有多种维生素,与常见食物相比较其中硫胺素、核黄素、尼克酸的含量均较高,这三种微量元素不仅与人体的能量代谢有密切关系,而且对人体也起一定的生理作用:硫胺素有助于防止多发性神经炎,核黄素有利于防止口角炎,尼克酸具有预防皮炎的作用。据研究,香菇还含有麦角甾醇和菌甾醇,前者在阳光下可转变为维生素D,所以香菇是抗佝偻病的重要食物之一。综上所述,香菇具有较高的营养价值,是一般食品所不能比拟的。在人们日常的饮食结构中适当增加香菇的摄入量,能够增进食欲,平衡营养,维持人体正常的健康水平。综合以上原料,本发明制作出的糯米肠风味独特,营养丰富,不仅口感好,还具有一定的食疗保健作用。
本发明糯米肠的制作方法简单易操作,在中间任何环节都没有添加防腐剂,安全放心,绿色环保,原料营养无流失,脂肪含量低,食用方便且营养价值高。
具体实施方式
为了更详细地进一步阐明而不是限制本发明,给出下列实施例。
实施例一
本发明营养糯米肠,由下述重量份的原料制成:糯米60份,珍珠米50份,鸡肉30份,香菇25份。
实施例二
本发明营养糯米肠,由下述重量份的原料制成:糯米50份,珍珠米40份,鸡肉25份,香菇20份。
实施例三
本发明营养糯米肠,由下述重量份的原料制成:糯米40份,珍珠米20份,鸡肉20份,香菇15份。
实施例四
本发明营养糯米肠,由下述重量份的原料制成:糯米45份,珍珠米30份,鸡肉15份,香菇10份。
实施例五
本发明营养糯米肠,由下述重量份的原料制成:糯米55份,珍珠米35份,鸡肉10份,香菇15份。
以上实施例的营养糯米肠,均可按照以下步骤进行:
第一步:将糯米、珍珠米和香菇分别加水进行浸泡,水温控制在25~35摄氏度,浸泡时间为30~90分钟,然后分别淘洗干净、沥干,并将香菇用粉碎机制成粉末;
第二步:将鸡肉清洗干净,沥干水,切成5~8cm宽的长条,然后将长条送入绞肉机中进行绞制处理,绞肉后的肉泥尺寸为4~8mm;
第三步:把第一步淘洗后的糯米、珍珠米和粉碎后的香菇及第二步绞制后的鸡肉加入真空搅拌机中,混合搅拌均匀,搅拌温度控制在0~6摄氏度;
第四步:使用真空灌肠机灌肠,灌装成便于熟化和包装的一定长度的糯米肠,并进行扎肠;
第五步:将第四步所得糯米肠进行加热熟化,其中,熟化温度为110~120℃,熟化时间为20~30min;
第六步:在室温下冷却,剪接,装袋,然后在-35摄氏度的环境中进行速冻,装箱;
第七步:在-18摄氏度的环境中冷藏。
以上实施例及其制作方法中所述的鸡肉还可以用猪肉、牛肉、羊肉、鸡肉、鸭肉、驴肉、马肉、兔肉中的一种或多种所替代。
为了保证糯米肠的质量,在糯米肠的生产、成品包装及贮藏过程中均应切实加强对工作人员质量意识和职业道德的培训教育;在糯米肠加工、贮藏、运输及销售过程中,严格按照生产加工工艺,进行科学的生产管理和严格的质量控制,运用HACCP的管理原理,对生产过程中各环节严格把关,并确立加工过程的关键控制点对其进行重点监控和进行严格的质量管理,重点把好原料关、加工过程温度控制关、绞肉关、灌装关等,保证加工出质量优良的糯米肠产品。
综上所述,本发明一种营养糯米肠及其制作方法所述及的各项权利要求及技术支撑已经明确,凡依据本发明的技术支撑实质所作的任何修改与变化仍属于本发明技术支撑的范围内。
Claims (7)
1.一种营养糯米肠,其特征在于,由下述重量份的原料制成:糯米40~60份,珍珠米20~50份,肉10~30份,香菇10~25份。
2.如权利要求1所述的营养糯米肠,其特征在于:所述肉为猪肉、牛肉、羊肉、鸡肉、鸭肉、驴肉、马肉、兔肉中的一种或多种。
3.如权利要求1或2所述的营养糯米肠,其特征在于:所述肉为鸡肉。
4.如权利要求1或2所述营养糯米肠的制作方法,其特征在于,包括以下步骤:
第一步:浸泡、淘洗糯米、珍珠米和香菇;
第二步:将肉绞制处理;
第三步:把第一步淘洗后的糯米、珍珠米和香菇及第二步绞制后的肉加入真空搅拌机中,混合搅拌均匀;
第四步:使用真空灌肠机灌肠、扎肠;
第五步:将第四步所得糯米肠进行加热熟化;
第六步:冷却,剪接,装袋,速冻,装箱;
第七步:在-18摄氏度的环境中冷藏。
5.如权利要求3所述营养糯米肠的制作方法,其特征在于,包括以下步骤:
第一步:浸泡、淘洗糯米、珍珠米和香菇;
第二步:将肉绞制处理;
第三步:把第一步淘洗后的糯米、珍珠米和香菇及第二步绞制后的肉加入真空搅拌机中,混合搅拌均匀;
第四步:使用真空灌肠机灌肠、扎肠;
第五步:将第四步所得糯米肠进行加热熟化;
第六步:冷却,剪接,装袋,速冻,装箱;
第七步:在-18摄氏度的环境中冷藏。
6.如权利要求4所述营养糯米肠的制作方法,其特征在于:所述第六步的速冻是在-35摄氏度的环境中进行速冻。
7.如权利要求5所述营养糯米肠的制作方法,其特征在于:所述第六步的速冻是在-35摄氏度的环境中进行速冻。
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Application publication date: 20150225 |