CN104382077A - 一种鸭胗风味米肠的制备方法 - Google Patents
一种鸭胗风味米肠的制备方法 Download PDFInfo
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- CN104382077A CN104382077A CN201410595664.7A CN201410595664A CN104382077A CN 104382077 A CN104382077 A CN 104382077A CN 201410595664 A CN201410595664 A CN 201410595664A CN 104382077 A CN104382077 A CN 104382077A
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Abstract
本发明公开了一种鸭胗风味米肠的制备方法,属于食品加工领域;该米肠以猪肠、鸭胗、糯米、薏米、红薯叶粉、食用黄腐酸、食盐、花椒、莱菔子、普洱茶叶、紫苏叶、生姜、辣椒、鱼香叶、金银花、菊花、栀子花、刺梨浓缩汁、水溶性薄荷油等为原料经过精细加工制作而成。该米肠是对米肠制品加工形式的一种有益探索,无论是在口感、营养结构、保质期限还是制作方法等方面均有别于传统米肠,其芳香扑鼻、劲道爽口、易于消化,且营养丰富、防癌美颜、保质期长,集美味与保健于一身,工艺简单,适合于规模化生产。
Description
技术领域
本发明涉及一种鸭胗风味米肠的制备方法,属于食品加工技术领域。
背景技术
糯米肠:简称米肠,是一种米类小吃,常见于我国的广东和台湾地区及朝鲜半岛等地,其隶属于广义的香肠,不过内馅以糯米为主。一般指将调味后的糯米内陷灌入洗净处理后的猪大肠中,然后再予以蒸熟,便可食用。传统的米肠以猪肉、鸡肉等肉质辅加普通糯米米粒为主要内陷调味后制作而成,但其存在着一些不足之处,如:口味单一、不易消化、保质期不长等,这在一定程度上制约着其的推广和销售。因此,需要发明一种新型米肠有效解决所存在的不足之处,并为人们的多样化选择提供一种新的参考,满足人们的日常需求。
鸭胗:其主要营养成分有碳水化合物、蛋白质、脂肪、烟酸、维生素C、维生素E和钙、镁、铁等矿物质,其所含烟酸是构成人体内两种重要的辅酶成分之一,对心脏疾病患者有保护作用。此外,鸭胗还有促进消化、增强脾胃之保健功效,一般人皆可食用,贫血病患者、上腹饱胀、消化不良者尤其适合食用。
红薯叶:在香港乃至世界被誉为“蔬菜皇后”,“长寿蔬菜”及“抗癌蔬菜”,经研究发现红薯叶与菠菜、芹菜、白菜、油菜、韭菜、黄瓜、南瓜、冬瓜、莴苣、甘蓝、茄子、番茄、胡萝卜比较,在14种营养成分中,蛋白质、脂肪、碳水化合物、热量、纤维、钙、磷、铁、胡萝卜素、Vc、VB1、VB2、烟酸等13项薯叶均居于首位。红薯叶具有增强免疫功能、促进新陈代谢、延缓衰老、降血糖、通便利尿、升血小板、止血、预防动脉硬化、抗炎防癌、催乳解毒、预防夜盲等良好保健功能。
薏米:被誉为“世界禾本科植物之王”,其具有美白养颜、促进新陈代谢、利尿通便、防止脱发、抑制骨骼肌的收缩、抗肿瘤、预防和抵抗癌症、增强免疫力、镇静、镇痛及解热、舒张心血管、延缓衰老、降血糖、促进肠胃吸收等保健功效。
黄腐酸:一种天然产物,经药理实验证明,对人体无任何毒副作用,黄腐酸可增加肌体免疫力,调整肠胃功能,改善微血管循环,增加心肌营养性血流量;同时黄腐酸也具有良好的防腐保质功效。
刺梨汁:其具有健胃、消食、滋补、止泻等保健功效,特别是其富含超氧化物岐化酶(简称SOD),而SOD是国际公认具有抗衰、防癌作用的活性物质,此外其还具有抗病毒、抗辐射的作用,在心血管、消化系统和各种肿瘤疾病防治方面,应用十分广泛。其维生素C含量极高,是当前水果中最高的,具有“维生素C之王”的美称。
随着人们生活水平的日益提高,保健意识的不断增强,具有保健功能的食品越来越受到消费者的欢迎。若能把上述几种原料的高营养成分和保健成分与米肠形式有机地结合起来,开发一种鸭胗风味的保健新型米肠,这不仅有利于丰富功能型米肠的品种,且也有利于鸭胗、红薯叶等食材的深度开发利用,取得一举两得之功效。
发明内容
本发明的目的在于提供一种鸭胗风味米肠的制备方法,以解决传统米肠存在的不足之处,同时丰富米肠的口感类型。
该米肠由按重量份计的下列原料制得:猪肠200-250份、鸭胗150-200份、糯米100-130份、薏米80-120份、红薯叶粉40-60份、食用黄腐酸6-9份、食盐4-6份、花椒4-6份、莱菔子(Semen Raphani)5-7份、普洱茶叶6-8份、紫苏叶8-10份、生姜8-12份、辣椒12-15份、鱼香叶3-5份、金银花1-2份、菊花1-2份、栀子花(Gardeniajasminoides)1-2份、刺梨(Rosae Roxburghii)浓缩汁8-10份、水溶性薄荷油0.5-1份。
本发明方法按如下具体步骤进行:
(1)猪肠处理:将采集的200-250重量份鲜猪肠去油污翻洗三次,然后将其置入超声处理装置,再加入事先准备的35-40℃浸泡液进行连续超声浸泡30-50分钟,之后取出并晾干表面水分及排尽空气,置于6-10℃条件下冷藏,备用;其中,超声条件为功率400-500w,频率40-60kHz;
所述浸泡液是将4-6重量份花椒、5-7重量份莱菔子、3-4重量份普洱茶叶、8-10重量份紫苏叶置入200-250重量份沸水中常压熬煮15-20分钟后冷却至35-40℃并过滤,再加入2-3份食用黄腐酸和2-3份食盐并使其充分混合后制得;
(2)鸭胗处理:将采集的150-200重量份鲜鸭胗去胗后用50-60℃热水清洗两次,然后置入高压蒸煮锅内,同时8-12重量份生姜、12-15重量份辣椒、3-5重量份鱼香叶、3-4重量份普洱茶叶、2-3重量份食用黄腐酸、2-3重量份食盐和200-250重量份沸水,在温度为110-120℃、蒸汽表压为0.09-0.12MPa条件下蒸煮20-25分钟,然后取出鸭胗后用绞肉机将其绞碎成肉泥,置于6-10℃条件下冷藏,备用;
(3)米料处理:将100-130重量份糯米和80-120重量份薏米混合后用清水淘洗两次,再用事先配制好的30-35℃浸米液进行间歇超声浸泡,间歇超声浸泡程序为:首先静置浸泡20-30分钟,然后超声浸泡20-30分钟,再静置浸泡15-20分钟,最后超声浸泡20-30分钟即可,其间每隔10分钟充分翻搅一次;浸泡之后磨制成过100目的浆料,将所得浆料滤掉部分流液,使其含水量为40-50%,待用;其中,超声浸泡功率为400-500w,频率为40-60kHz;
所述浸米液是将1-2重量份金银花、1-2重量份菊花、1-2重量份栀子花置入200-300重量份沸水中常压熬煮15-20分钟后冷却至30-35℃,过滤,然后加入8-10重量份刺梨浓缩汁、2-3重量份食用黄腐酸、0.5-1重量份水溶性薄荷油充分混合后制得;
(4)将步骤(2)所得的鸭胗泥、步骤(3)米浆料、40-60重量份红薯叶粉混合搅拌均匀后制得馅料,再将馅料灌入步骤(1)所得猪肠中,封口,最后将灌肠在温度为95-105℃条件下常压蒸20-30分钟后,挥干表面水分并低温冷却至10-15℃后,真空包装即得鸭胗风味米肠。
所述红薯叶粉按以下方法制得:挑选鲜嫩的红薯叶,用清水洗净杂质后沥水,待用;配制重量为红薯叶重量4-6倍的护色液,其中果蔬高效护色剂含量占护色液总重的0.3-0.5%,食用黄腐酸含量占护色液总重的0.8-1.0%,余量为水,充分混合均匀后,升温至90-100℃,待用;然后将洗净的红薯叶置于护色液中烫8-10秒,立即转移至清洁流动冷水中反复冷却,沥水;再进行粉碎制浆,干燥后过100目筛制得红薯叶粉。
所述食用黄腐酸为参照专利申请CN 200810233669.X“褐煤氧化降解生产腐植酸及其盐的方法”中方法制得的黄腐酸经过纯化精制而得,且各项指标检测合格。
刺梨(Rosa roxbunghii)浓缩汁为市售产品。
鱼香叶一种常绿乔木的叶子,蒿科植物,此植物仅分布于湖南中西部山林中,不开花不结果,只可采用无性繁殖的方式进行繁殖,且移栽成活率低,故较为珍贵,是湖南隆回、新化等地烹饪各种鱼类时必添加的香料,茎叶散发轻微鱼香味道,与鱼类配合烹饪效果绝佳,因此被当地人们称之为鱼香叶。
本发明的有益效果:
(1)本发明方法制得的米肠为复合式口感,其香辣浓厚、酸甜爽口,不易产生口味腻人的感觉;
(2)本发明制得的米肠在没添加任何化学防腐剂的前提下仍具有较长的保质期限;
(3)本发明制得的米肠含有多种助动消化的成分,加速了米肠整体的消化进程,克服了传统米肠容易造成消化不良的弊端;
(4)本发明制得的米肠具有较为丰富的保健附加值,尤其在防衰养颜、调节胃肠、防癌抗癌、提高免疫等方面具有一定保健功效,此外其营养全面丰富,适合多数人群食用。
具体实施方式
下面结合实施例对本发明作进一步详细说明,但本发明保护范围并不限于所述内容。
实施例1:
本鸭胗风味米肠的制备方法,具体内容如下:
(1)猪肠处理:将采集的2000g鲜猪肠用盐水去油污翻洗三次,然后将其置入超声处理装置,再加入事先准备的35℃浸泡液进行连续超声浸泡30分钟,之后取出并晾干表面水分及排尽空气,置于6℃条件下冷藏,备用;其中,超声条件为功率400w,频率40kHz;
所述浸泡液是将40g花椒、50g莱菔子、30g普洱茶叶、80g紫苏叶置入2000g沸水中常压熬煮15分钟后冷却至35℃并过滤,再加入20g食用黄腐酸和20g食盐并使其充分混合后制得;
(2)鸭胗处理:将采集的1500g鲜鸭胗去胗后用50℃热水清洗两次,然后置入高压蒸煮锅内,同时80g生姜、120g辣椒、30g鱼香叶、30g普洱茶叶、20g食用黄腐酸、20g食盐和2000g沸水,在温度为110℃、蒸汽表压为0.09MPa条件下蒸煮20分钟,然后取出鸭胗后用绞肉机将其绞碎成肉泥,置于6℃条件下冷藏,备用;
(3)米料处理:将1000g糯米和800g薏米混合后用清水淘洗两次,再用事先配制好的30℃浸米液进行间歇超声浸泡,间歇超声浸泡程序为:首先静置浸泡20分钟,然后超声浸泡20分钟,再静置浸泡15分钟,最后超声浸泡20分钟即可,其间每隔10分钟充分翻搅一次;浸泡之后磨制成过100目的浆料,将所得浆料滤掉部分流液,使其含水量为40%,待用;其中,超声浸泡功率为400w,频率为40kHz;
所述浸米液是将10g金银花、10g菊花、10g栀子花置入2000g沸水中常压熬煮15分钟后冷却至30℃,过滤,然后加入80g刺梨浓缩汁、20g食用黄腐酸、5g水溶性薄荷油充分混合后制得;
(4)将步骤(2)所得的鸭胗泥、步骤(3)米浆料、400g红薯叶粉混合搅拌均匀后制得馅料,再将馅料灌入步骤(1)所得猪肠中,封口,最后将灌肠在温度为95℃条件下常压蒸20分钟后,挥干表面水分并低温冷却至10℃后,真空包装即得鸭胗风味米肠;
上述红薯叶粉按以下方法制得:挑选鲜嫩的红薯叶,用清水洗净杂质后沥水,待用;配制重量为红薯叶重量4倍的护色液,其中果蔬高效护色剂含量占护色液总重的0.3%,食用黄腐酸含量占护色液总重的1.0%,余量为水,充分混合均匀后,升温至90℃,待用;然后将洗净的红薯叶置于护色液中烫10秒,立即转移至清洁流动冷水中反复冷却,沥水;再进行粉碎制浆,干燥后过100目筛制得红薯叶粉。
实施例2:
本鸭胗风味米肠的制备方法,具体内容如下:
(1)猪肠处理:将采集的2500g鲜猪肠用盐水去油污翻洗三次,然后将其置入超声处理装置,再加入事先准备的40℃浸泡液进行连续超声浸泡50分钟,之后取出并晾干表面水分及排尽空气,置于10℃条件下冷藏,备用;其中,超声条件为功率500w,频率60kHz;
所述浸泡液是将60g花椒、70g莱菔子、40g普洱茶叶、100g紫苏叶置入2500g沸水中常压熬煮20分钟后冷却至40℃并过滤,再加入30g食用黄腐酸和30g食盐并使其充分混合后制得;
(2)鸭胗处理:将采集的2000g鲜鸭胗去胗后用60℃热水清洗两次,然后置入高压蒸煮锅内,同时120g生姜、150g辣椒、50g鱼香叶、40g普洱茶叶、30g食用黄腐酸、30g食盐和2500g沸水,在温度为120℃、蒸汽表压为0.12MPa条件下蒸煮25分钟,然后取出鸭胗后用绞肉机将其绞碎成肉泥,置于10℃条件下冷藏,备用;
(3)米料处理:将1300g糯米和1200g薏米混合后用清水淘洗两次,再用事先配制好的30℃浸米液进行间歇超声浸泡,间歇超声浸泡程序为:首先静置浸泡30分钟,然后超声浸泡30分钟,再静置浸泡20分钟,最后超声浸泡30分钟即可,其间每隔10分钟充分翻搅一次;浸泡之后磨制成过100目的浆料,将所得浆料滤掉部分流液,使其含水量为50%,待用;其中,超声浸泡功率为500w,频率为60kHz;
所述浸米液是将20g金银花、20g菊花、20g栀子花置入3000g沸水中常压熬煮20分钟后冷却至35℃,过滤,然后加入100g刺梨浓缩汁、30g食用黄腐酸、10g水溶性薄荷油充分混合后制得;
(4)将步骤(2)所得的鸭胗泥、步骤(3)米浆料、600g红薯叶粉混合搅拌均匀后制得馅料,再将馅料灌入步骤(1)所得猪肠中,封口,最后将灌肠在温度为105℃条件下常压蒸30分钟后,挥干表面水分并低温冷却至15℃后,真空包装即得鸭胗风味米肠;
上述红薯叶粉按以下方法制得:挑选鲜嫩的红薯叶,用清水洗净杂质后沥水,待用;配制重量为红薯叶重量5倍的护色液,其中果蔬高效护色剂含量占护色液总重的0.4%,食用黄腐酸含量占护色液总重的0.9%,余量为水,充分混合均匀后,升温至100℃,待用;然后将洗净的红薯叶置于护色液中烫8秒,立即转移至清洁流动冷水中反复冷却,沥水;再进行粉碎制浆,干燥后过100目筛制得红薯叶粉。
实施例3:
本鸭胗风味米肠的制备方法,具体内容如下:
(1)猪肠处理:将采集的2200g鲜猪肠用盐水去油污翻洗三次,然后将其置入超声处理装置,再加入事先准备的38℃浸泡液进行连续超声浸泡40分钟,之后取出并晾干表面水分及排尽空气,置于8℃条件下冷藏,备用;其中,超声条件为功率450w,频率50kHz;
所述浸泡液是将50g花椒、60g莱菔子、30g普洱茶叶90g紫苏叶置入2200g沸水中常压熬煮18分钟后冷却至38℃并过滤,再加入20g食用黄腐酸和20g食盐并使其充分混合后制得;
(2)鸭胗处理:将采集的1800g鲜鸭胗去胗后用55℃热水清洗两次,然后置入高压蒸煮锅内,同时100g生姜、130g辣椒、40g鱼香叶、40g普洱茶叶、30g食用黄腐酸、30g食盐和2200g沸水,在温度为115℃、蒸汽表压为0.1MPa条件下蒸煮22分钟,然后取出鸭胗后用绞肉机将其绞碎成肉泥,置于8℃条件下冷藏,备用;
(3)米料处理:将1200g糯米和1000g薏米混合后用清水淘洗两次,再用事先配制好的32℃浸米液进行间歇超声浸泡,间歇超声浸泡程序为:首先静置浸泡25分钟,然后超声浸泡25分钟,再静置浸泡18分钟,最后超声浸泡25分钟即可,其间每隔10分钟充分翻搅一次;浸泡之后磨制成过100目的浆料,将所得浆料滤掉部分流液,使其含水量为45%,待用;其中,超声浸泡功率为450w,频率为50kHz;
所述浸米液是将10g金银花、20g菊花、10g栀子花置入2300g沸水中常压熬煮18分钟后冷却至32℃,过滤,然后加入90g刺梨浓缩汁、20g食用黄腐酸、8g水溶性薄荷油充分混合后制得;
(4)将步骤(2)所得的鸭胗泥、步骤(3)米浆料、500g红薯叶粉混合搅拌均匀后制得馅料,再将馅料灌入步骤(1)所得猪肠中,封口,最后将灌肠在温度为100℃条件下常压蒸25分钟后,挥干表面水分并低温冷却至12℃后,真空包装即得鸭胗风味米肠;
上述红薯叶粉按以下方法制得:挑选鲜嫩的红薯叶,用清水洗净杂质后沥水,待用;配制重量为红薯叶重量6倍的护色液,其中果蔬高效护色剂含量占护色液总重的0.5%,食用黄腐酸含量占护色液总重的0.8%,余量为水,充分混合均匀后,升温至95℃,待用;然后将洗净的红薯叶置于护色液中烫9秒,立即转移至清洁流动冷水中反复冷却,沥水;再进行粉碎制浆,干燥后过100目筛制得红薯叶粉。
本发明产品的总体评价方法采用志愿用户体验回访打分制进行,确定50名男性和50名女性志愿用户(年龄范围涵盖8-65岁),对本发明米肠的色泽外观、组织形态、切片性能、口感滋味、消化程度、保健功效、保质期限六项指标进行综合评价,并按评分标准及其分值范围进行相应打分,求出平均值(四舍五入取一位小数)即为最终分数;评分指标、评分标准及分值范围如表1所示,各实施例的所得相关分数如表2所示。
表1:评分指标、评分标准及分值范围
表2:各实施例所得分数
从志愿用户的体验回访中我们获得了如下结论:本发明的米肠在口感滋味、消化程度和保质期限方面获得体验者的评价最高,且没有发现令人不满意的方面,可以间接地认为其较为有效地解决了米肠尚存的几个不足之处,综合分析发现大家能普遍接受和期待该种鸭胗风味米肠的市场推广。
Claims (2)
1.一种鸭胗风味米肠的制备方法,其特征在于按如下步骤进行:
(1)将200-250重量份鲜猪肠去油污翻洗三次,然后将其与35-40℃浸泡液混匀后进行连续超声浸泡30-50分钟,取出晾干表面水分及排尽空气后,置于6-10℃下冷藏,备用;其中超声条件为:功率400-500w,频率40-60kHz;
所述浸泡液是将4-6重量份花椒、5-7重量份莱菔子、3-4重量份普洱茶叶、8-10重量份紫苏叶置入200-250重量份沸水中常压熬煮15-20分钟后冷却至35-40℃并过滤,再加入2-3份食用黄腐酸和2-3份食盐并使其充分混合后制得;
(2)将150-200重量份鲜鸭胗去胗后用50-60℃热水清洗两次,然后置于高压蒸煮锅内,同时加入8-12重量份生姜、12-15重量份辣椒、3-5重量份鱼香叶、3-4重量份普洱茶叶、2-3重量份食用黄腐酸、2-3重量份食盐和200-250重量份沸水,在温度为110-120℃、蒸汽表压为0.09-0.12MPa条件下蒸煮20-25分钟,然后取出鸭胗后用绞肉机将其绞碎成肉泥,置于6-10℃条件下冷藏,备用;
(3)将100-130重量份糯米和80-120重量份薏米混合后用清水淘洗两次,再用事先配制好的30-35℃浸米液进行间歇超声浸泡,间歇超声浸泡程序为:首先静置浸泡20-30分钟,然后超声浸泡20-30分钟,再静置浸泡15-20分钟,最后超声浸泡20-30分钟即可,其间每隔10分钟充分翻搅一次;浸泡之后磨制成过100目的浆料,将所得浆料滤掉部分流液,使其含水量为40-50%,待用;
其中,超声浸泡功率为400-500w,频率为40-60kHz;
所述浸米液是将1-2重量份金银花、1-2重量份菊花、1-2重量份栀子花置入200-300重量份沸水中常压熬煮15-20分钟后冷却至30-35℃,过滤,然后加入8-10重量份刺梨浓缩汁、2-3重量份食用黄腐酸、0.5-1重量份水溶性薄荷油充分混合后制得;
(4)将步骤(2)所得的鸭胗泥、步骤(3)米浆料、40-60重量份红薯叶粉混合搅拌均匀后制得馅料,再将馅料灌入步骤(1)所得猪肠中,封口,最后将灌肠在温度为95-105℃条件下常压蒸20-30分钟后,挥干表面水分并低温冷却至10-15℃后,真空包装即得鸭胗风味米肠。
2.根据权利要求1所述鸭胗风味米肠的制备方法,其特征在于红薯叶粉按以下方法制得:挑选鲜嫩的红薯叶,用清水清洗除杂后沥水,将清洗后红薯叶置于其重量4-6倍的90-100℃护色液中漂烫8-10秒,立即转移至流动冷水中冷却,滤干后,粉碎制浆,冷冻干燥后过100目筛分别制得红薯叶粉,其中护色液为含有重量百分比0.3-0.5%果蔬高效护色剂、重量百分比0.8-1.0%食用黄腐酸的水溶液。
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