CN104432192A - 一种血麦羊肉肠及其加工方法 - Google Patents
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Abstract
本发明公开了一种血麦羊肉肠及其加工方法，其由以下重量份的原料制成：羊肉40-60、血麦10-15、莲子粉6-10、桑葚酒10-14、多香果粉0.2-0.4、大蒜泥3-5、黄秋葵5-8、冬桃粉4-6、杏鲍菇粉4-8、甜菊叶2-3、黑皮根2-3、牛至叶1-2、车前子2-3、金线莲2-3、沙虫干5-8、食盐1-2、自制卤料适量、薏仁油1-3、营养剂8-10、肠衣适量。本发明制得的血麦羊肉肠，羊肉经卤汁浸润去膻提香，与血麦、沙虫等食材搭配，营养丰富，肉香扑鼻，嫩韧耐嚼，棉软香醇，风味十足，通过甜菊叶、黑皮根、牛至叶、车前子、金线莲调理人体心肝脾肺肾五脏之平衡，阴阳互补、调和气血，提高体质，延缓衰老。
Description
技术领域
本发明涉及一种血麦羊肉肠及其加工方法，属于食品加工技术领域。
背景技术
湖羊是太湖平原重要的家畜之一，是我国一级保护地方畜禽品种。湖羊肉质好、营养丰富、味鲜美，是人们喜爱吃的肉类。湖羊吃草，饲料纯天然，因此羊肉被人们称谓绿色食品。湖羊肉用于医疗保健的历史很悠久，早在东汉时期的《伤寒杂病论》一书中就用“当归生姜羊肉汤”来治病，中医认为羊肉味甘性温，具有补虚健体，温中暖下的作用，《本草纲目》记载 ：羊肉可治疗产后虚冷，腹痛寒疝，肾虚阳痿等症状。俗话说 ：“要想长寿，常吃羊肉”。因为羊肉中含有很高的蛋白质、矿物质和丰富的维生素，所以多吃羊肉可以提高身体素质和抗疾病能力，特别是冬季还能抵御严寒 。为了增加湖羊肉的食用范围，开阔湖羊肉市场，提供一种营养丰富兼具良好保健功能的湖羊肉食品，及简单易行的加工工艺，充分利用湖羊肉的营养价值，满足人们对食品的营养保健需求。
发明内容
本发明的目的在于提供一种血麦羊肉肠及其加工方法，迎合更多消费者的需要。
为实现上述目的，本发明采用的技术方案如下：
一种血麦羊肉肠,由下述重量份的原料制成：
羊肉40-60、血麦10-15、莲子粉6-10、桑葚酒10-14、多香果粉0.2-0.4、大蒜泥3-5、黄秋葵5-8、冬桃粉4-6、杏鲍菇粉4-8、甜菊叶2-3、黑皮根2-3、牛至叶1-2、车前子2-3、金线莲2-3、沙虫干5-8、食盐1-2、自制卤料适量、薏仁油1-3、营养剂8-10、肠衣适量；
所述的自制卤料的加工方法为：（1）称取下列重量份的原料：草果2-3、豆蔻2-4、陈皮1-2、肉桂叶1-2、胡椒2-3、马鞭草1-2、甘松1-2、芹菜籽粉4-6、魔芋胶0.5-1.5、紫苏籽油4-6、竹炭粉10-15；（2）将草果、豆蔻、陈皮、肉桂叶、胡椒、马鞭草、甘松混合粉碎，与竹炭粉、芹菜籽粉混合，将紫苏籽油入锅加热，加入混合颗粒炒制出香，加入魔芋胶及适量水搅拌至稠滑泥状，挤压膨化后，破碎至5-10目，即得。
所述的营养剂由下述重量份的原料制成：蜜拉圣果20-30、火龙果皮10-15、松花粉1-2、蚕蛹蛋白粉1-2、菊粉2-4、柠檬冻干粉4-6、雪莲菌2-4、红曲1-2、玫瑰茄粉5-8、米酒适量；
所述的营养剂的制备方法为：将蜜拉圣果、火龙果皮用淡盐水冲洗干净，冷冻破碎成颗粒混合，与混合颗粒重量的1-2倍米酒入罐，隔水焖炖至稠状，冷却至40-60℃，加入雪莲菌、红曲、玫瑰茄粉搅拌均匀，保温静置1-2小时，冷冻干燥研磨成粉，与其他剩余原料混合均匀，即得。
所述的血麦羊肉肠的加工方法，包括以下步骤：
（1）、将甜菊叶、黑皮根、牛至叶、车前子、金线莲混合入罐，加5-8倍水煎煮1-2小时，过滤去渣，滤液浓缩至膏状，得保健膏；
（2）、取羊肉重量的3-5%的自制卤料，入锅翻炒出香，加羊肉1.5-2倍的水煮沸5-10分钟，冷却至28-35℃，加入切块羊肉，浸制1-2小时，捞出去除血水及卤料颗粒，脱水沥干，绞制成糜，得肉糜；
（3）、将沙虫干除杂洗净，加水泡发后捞出沥干待用，将血麦除杂洗净入锅，加入2-3倍水入锅煮沸8-15分钟，加入沥干沙虫干、桑葚酒，焖炖至浓稠粥状，打制成浆，得沙虫血麦羹；
（4）、将黄秋葵洗净打浆，与肉糜、沙虫血麦羹、保健膏、营养剂搅拌成稠滑泥状，在30-45℃下静置1-2小时，与肠衣以外的其他剩余原料混合，揉拌成绵软状，经灌装、风干、蒸制熟透，冷却后灭菌，包装，即得。
本发明的有益效果：
本发明制得的血麦羊肉肠，羊肉经卤汁浸润去膻提香，与血麦、沙虫等食材搭配，营养丰富，肉香扑鼻，嫩韧耐嚼，棉软香醇，风味十足，通过甜菊叶、黑皮根、牛至叶、车前子、金线莲调理人体心肝脾肺肾五脏之平衡，阴阳互补、调和气血，提高体质，延缓衰老。
具体实施方式
一种血麦羊肉肠,由下述重量（斤）的原料制成：
羊肉60、血麦15、莲子粉10、桑葚酒14、多香果粉0.4、大蒜泥5、黄秋葵8、冬桃粉6、杏鲍菇粉8、甜菊叶3、黑皮根3、牛至叶2、车前子3、金线莲3、沙虫干8、食盐2、自制卤料适量、薏仁油3、营养剂10、肠衣适量；
所述的自制卤料的加工方法为：（1）称取下列重量（斤）的原料：草果3、豆蔻4、陈皮2、肉桂叶2、胡椒3、马鞭草2、甘松2、芹菜籽粉6、魔芋胶1、紫苏籽油6、竹炭粉15；（2）将草果、豆蔻、陈皮、肉桂叶、胡椒、马鞭草、甘松混合粉碎，与竹炭粉、芹菜籽粉混合，将紫苏籽油入锅加热，加入混合颗粒炒制出香，加入魔芋胶及适量水搅拌至稠滑泥状，挤压膨化后，破碎至10目，即得。
所述的营养剂由下述重量（斤）的原料制成：蜜拉圣果30、火龙果皮15、松花粉2、蚕蛹蛋白粉2、菊粉4、柠檬冻干粉6、雪莲菌3、红曲2、玫瑰茄粉8、米酒适量；
所述的营养剂的制备方法为：将蜜拉圣果、火龙果皮用淡盐水冲洗干净，冷冻破碎成颗粒混合，与混合颗粒重量的2倍米酒入罐，隔水焖炖至稠状，冷却至60℃，加入雪莲菌、红曲、玫瑰茄粉搅拌均匀，保温静置2小时，冷冻干燥研磨成粉，与其他剩余原料混合均匀，即得。
所述的血麦羊肉肠的加工方法，包括以下步骤：
（1）、将甜菊叶、黑皮根、牛至叶、车前子、金线莲混合入罐，加5-8倍水煎煮2小时，过滤去渣，滤液浓缩至膏状，得保健膏；
（2）、取羊肉重量的5%的自制卤料，入锅翻炒出香，加羊肉2倍的水煮沸10分钟，冷却至35℃，加入切块羊肉，浸制2小时，捞出去除血水及卤料颗粒，脱水沥干，绞制成糜，得肉糜；
（3）、将沙虫干除杂洗净，加水泡发后捞出沥干待用，将血麦除杂洗净入锅，加入3倍水入锅煮沸15分钟，加入沥干沙虫干、桑葚酒，焖炖至浓稠粥状，打制成浆，得沙虫血麦羹；
（4）、将黄秋葵洗净打浆，与肉糜、沙虫血麦羹、保健膏、营养剂搅拌成稠滑泥状，在45℃下静置2小时，与肠衣以外的其他剩余原料混合，揉拌成绵软状，经灌装、风干、蒸制熟透，冷却后灭菌，包装，即得。
Claims (2)
1.一种血麦羊肉肠,其特征在于是由下述重量份的原料制成：
羊肉40-60、血麦10-15、莲子粉6-10、桑葚酒10-14、多香果粉0.2-0.4、大蒜泥3-5、黄秋葵5-8、冬桃粉4-6、杏鲍菇粉4-8、甜菊叶2-3、黑皮根2-3、牛至叶1-2、车前子2-3、金线莲2-3、沙虫干5-8、食盐1-2、自制卤料适量、薏仁油1-3、营养剂8-10、肠衣适量；
所述的自制卤料的加工方法为：（1）称取下列重量份的原料：草果2-3、豆蔻2-4、陈皮1-2、肉桂叶1-2、胡椒2-3、马鞭草1-2、甘松1-2、芹菜籽粉4-6、魔芋胶0.5-1.5、紫苏籽油4-6、竹炭粉10-15；（2）将草果、豆蔻、陈皮、肉桂叶、胡椒、马鞭草、甘松混合粉碎，与竹炭粉、芹菜籽粉混合，将紫苏籽油入锅加热，加入混合颗粒炒制出香，加入魔芋胶及适量水搅拌至稠滑泥状，挤压膨化后，破碎至5-10目，即得；
所述的营养剂由下述重量份的原料制成：蜜拉圣果20-30、火龙果皮10-15、松花粉1-2、蚕蛹蛋白粉1-2、菊粉2-4、柠檬冻干粉4-6、雪莲菌2-4、红曲1-2、玫瑰茄粉5-8、米酒适量；
所述的营养剂的制备方法为：将蜜拉圣果、火龙果皮用淡盐水冲洗干净，冷冻破碎成颗粒混合，与混合颗粒重量的1-2倍米酒入罐，隔水焖炖至稠状，冷却至40-60℃，加入雪莲菌、红曲、玫瑰茄粉搅拌均匀，保温静置1-2小时，冷冻干燥研磨成粉，与其他剩余原料混合均匀，即得。
2.一种如权利要求1所述的血麦羊肉肠的加工方法，其特征在于包括以下步骤：
（1）、将甜菊叶、黑皮根、牛至叶、车前子、金线莲混合入罐，加5-8倍水煎煮1-2小时，过滤去渣，滤液浓缩至膏状，得保健膏；
（2）、取羊肉重量的3-5%的自制卤料，入锅翻炒出香，加羊肉1.5-2倍的水煮沸5-10分钟，冷却至28-35℃，加入切块羊肉，浸制1-2小时，捞出去除血水及卤料颗粒，脱水沥干，绞制成糜，得肉糜；
（3）、将沙虫干除杂洗净，加水泡发后捞出沥干待用，将血麦除杂洗净入锅，加入2-3倍水入锅煮沸8-15分钟，加入沥干沙虫干、桑葚酒，焖炖至浓稠粥状，打制成浆，得沙虫血麦羹；
（4）、将黄秋葵洗净打浆，与肉糜、沙虫血麦羹、保健膏、营养剂搅拌成稠滑泥状，在30-45℃下静置1-2小时，与肠衣以外的其他剩余原料混合，揉拌成绵软状，经灌装、风干、蒸制熟透，冷却后灭菌，包装，即得。
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