CN105124480A - 一种保健山药粉肠的制作方法 - Google Patents
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Abstract
本发明公开了一种保健山药粉肠的制作方法,属于食品加工领域。其特征在于:采用山药粉2kg、土茯苓粉0.8kg、魔芋精粉1kg、脂肪1.5kg、精盐650g、洋葱350g、鲜姜85g、味精35g、朝天椒15g、芝麻香油150g、白豆蔻粉25g为配方,其制造工艺流程为山药的选择→清洗→去皮→切皮→护色→烘干→粉碎→制馅→灌制→灭菌→包装→二次杀菌。有益效果:本发明产品香糯可口,富有弹性,清香可口,口感细腻,具有山药独特的风味。本产品富含膳食纤维,有利于保护胃粘膜、帮助消化,还具有滋阴养肺、降低血压、血糖的功效,是一种集美味和营养于一体的居家旅游必备美食。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种保健山药粉肠的制作方法。
背景技术
山药具有营养滋补、诱生搅扰素、增强机体免疫力、调度内排泄、补气通脉、镇咳祛痰、平喘等感化,能改善冠状动脉及微轮回血流,可治疗慢性气管炎、冠芥蒂、心绞痛等。铁棍山药具有补气润肺的功用,既可切片煎汁当茶饮,又可切细煮粥喝,对虚性咳嗽及肺痨发烧患者都有很好的治疗结果。春季天气较枯燥,易伤肺津,招致阴虚,出现口干、咽干、唇焦、干咳等病症,此时进补山药最为适合,因山药是安然平静之品,为滋阴养肺之上品。
新鲜山药容易氧化,不易贮藏,用于加工成保健山药粉肠可实现对山药原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决山药不易贮藏的问题,提供一种保健山药粉肠的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种保健山药粉肠的制作方法,其特征在于:采用山药粉2kg、土茯苓粉0.8kg、魔芋精粉1kg、脂肪1.5kg、精盐650g、洋葱350g、鲜姜85g、味精35g、朝天椒15g、芝麻香油150g、白豆蔻粉25g为配方,其制造工艺流程为山药的选择→清洗→去皮→切皮→护色→烘干→粉碎→制馅→灌制→灭菌→包装→二次杀菌,具体操作步骤为:
(1)原辅料要求:采用新鲜、无腐烂、霉变及病虫害损伤的山药;脂肪应为新鲜的猪皮下硬脂肪,脂肪切成细丝;洋葱、姜应新鲜,无腐烂、霉变及病虫害损伤,清洗修整后绞碎;朝天椒应干净,无腐烂、霉变及病虫害损伤,用热水浸泡用其滤液;
(2)清洗去皮:将鲜山药放入清洗槽,洗净山药上的泥土和污物,采用机械去皮,去皮后的鲜山药以不含黑眼为准;
(3)切片:将去皮后的山药切成厚8mm的切片;
(4)护色:将山药切片在含0.3%柠檬酸、0.5%维生素C、0.01%氯化钙的溶液中浸泡10min,对山药切片进行护色,防止其褐变;
(5)烘干粉碎:经护色后,立即进行干燥,干燥温度控制在55-65℃,直至山药片倒下听到清脆的响声时即可,再将山药磨碎成山药精粉,过80目筛;
(6)制馅:将1kg山药精粉在容器中用2kg温水调开,调至无山药粉块为止,在山药粉末沉淀前将6kg沸水逐渐倒入,一边倒一边搅拌,待其化成糊浆;另取1kg干山药精粉、0.8kg土茯苓粉和魔芋精粉的混合物加3kg水调湿,然后倒入糊浆内搅拌,同时加入脂肪丝、调味料,搅拌均匀为止;
(7)灌制:采用连续真空灌肠机,使用前灌肠机的料卡用冰水降温,倒入第一锅时,排出机中空气,灌肠后采用铝线结扎,使用PVDC肠衣;灌制的馅要紧密而无间隙,胀度要适中,以两手压肠衣两边能相碰为宜;
(8)灭菌:制好的肠在45min内进行蒸煮灭菌,水温保持在100℃,灭菌20min;
(9)包装:用真空袋定量包装,抽真空,时间45s,热合时间5-6s;
(10)二次杀菌:为了延长产品保质期,包装后的产品要进行二次杀菌,在108℃下杀菌8-10min。
有益效果:本发明产品香糯可口,富有弹性,清香可口,口感细腻,具有山药独特的风味。本产品富含膳食纤维,有利于保护胃粘膜、帮助消化,还具有滋阴养肺、降低血压、血糖的功效,是一种集美味和营养于一体的居家旅游必备美食。
具体实施方式
实施例1:
一种保健山药粉肠的制作方法,具体操作步骤为:
(1)原辅料要求:采用新鲜、无腐烂、霉变及病虫害损伤的山药;脂肪应为新鲜的猪皮下硬脂肪,脂肪切成细丝;大葱、姜应新鲜,无腐烂、霉变及病虫害损伤,清洗修整后绞碎;花椒应干净,无腐烂、霉变及病虫害损伤,用热水浸泡用其滤液;
(2)清洗去皮:将鲜山药放入清洗槽,洗净山药上的泥土和污物,采用机械去皮,去皮后的鲜山药以不含黑眼为准;
(3)切片:将去皮后的山药切成厚3-4mm的切片;
(4)护色:将山药切片在含0.1%苹果酸、2%维生素C、0.25%氯化钙的溶液中浸泡25min,对山药切片进行护色,防止其褐变;
(5)烘干粉碎:经护色后,立即进行干燥,干燥温度控制在85℃,直至山药片倒下听到清脆的响声时即可,再将山药磨碎成山药精粉,过120目筛;
(6)制馅:将1.5kg山药精粉在容器中用1kg温水调开,调至无山药粉块为止,在山药粉末沉淀前将8kg沸水逐渐倒入,一边倒一边搅拌,待其化成糊浆;另取2kg干山药精粉、1.5kg红豆粉和魔芋精粉的混合物加4.5kg水调湿,然后倒入糊浆内搅拌,同时加入脂肪丝、调味料及甘草液,搅拌均匀为止;
(7)灌制:采用连续真空灌肠机,使用前灌肠机的料卡用冰水降温,倒入第一锅时,排出机中空气,灌肠后采用铝线结扎,使用PVDC肠衣;灌制的馅要紧密而无间隙,胀度要适中,以两手压肠衣两边能相碰为宜;
(8)灭菌:制好的肠在35min内进行蒸煮灭菌,水温保持在85℃,灭菌10min;
(9)包装:用真空袋定量包装,抽真空,时间35s,热合时间10s;
(10)二次杀菌:为了延长产品保质期,包装后的产品要进行二次杀菌,在98℃下杀菌5min。
实施例2:
一种保健山药粉肠的制作方法,具体操作步骤为:
(1)原辅料要求:采用新鲜、无腐烂、霉变及病虫害损伤的山药;脂肪应为新鲜的猪皮下硬脂肪,脂肪切成细丝;洋葱、姜应新鲜,无腐烂、霉变及病虫害损伤,清洗修整后绞碎;青椒应干净,无腐烂、霉变及病虫害损伤,用热水浸泡用其滤液;
(2)清洗去皮:将鲜山药放入清洗槽,洗净山药上的泥土和污物,采用机械去皮,去皮后的鲜山药以不含黑眼为准;
(3)切片:将去皮后的山药切成厚12mm的切片;
(4)护色:将山药切片在含0.5%果酸、0.1%维生素C、0.3%氯化钙的溶液中浸泡35min,对山药切片进行护色,防止其褐变;
(5)烘干粉碎:经护色后,立即进行干燥,干燥温度控制在70℃,直至山药片倒下听到清脆的响声时即可,再将山药磨碎成山药精粉,过60目筛;
(6)制馅:将2kg山药精粉在容器中用1.5kg温水调开,调至无山药粉块为止,在山药粉末沉淀前将10kg沸水逐渐倒入,一边倒一边搅拌,待其化成糊浆;另取0.5kg干山药精粉、1kg桔梗粉和魔芋精粉的混合物加2.5kg水调湿,然后倒入糊浆内搅拌,同时加入脂肪丝、调味料,搅拌均匀为止;
(7)灌制:采用连续真空灌肠机,使用前灌肠机的料卡用冰水降温,倒入第一锅时,排出机中空气,灌肠后采用铝线结扎,使用PVDC肠衣;灌制的馅要紧密而无间隙,胀度要适中,以两手压肠衣两边能相碰为宜;
(8)灭菌:制好的肠在20min内进行蒸煮灭菌,水温保持在118℃,灭菌5min;
(9)包装:用真空袋定量包装,抽真空,时间15s,热合时间12s;
(10)二次杀菌:为了延长产品保质期,包装后的产品要进行二次杀菌,在121℃下杀菌1-2min。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种保健山药粉肠的制作方法,其特征在于:采用山药粉2kg、土茯苓粉0.8kg、魔芋精粉1kg、脂肪1.5kg、精盐650g、洋葱350g、鲜姜85g、味精35g、朝天椒15g、芝麻香油150g、白豆蔻粉25g为配方,其制造工艺流程为山药的选择→清洗→去皮→切皮→护色→烘干→粉碎→制馅→灌制→灭菌→包装→二次杀菌,具体操作步骤为:
(1)原辅料要求:采用新鲜、无腐烂、霉变及病虫害损伤的山药;脂肪应为新鲜的猪皮下硬脂肪,脂肪切成细丝;洋葱、姜应新鲜,无腐烂、霉变及病虫害损伤,清洗修整后绞碎;朝天椒应干净,无腐烂、霉变及病虫害损伤,用热水浸泡用其滤液;
(2)清洗去皮:将鲜山药放入清洗槽,洗净山药上的泥土和污物,采用机械去皮,去皮后的鲜山药以不含黑眼为准;
(3)切片:将去皮后的山药切成厚8mm的切片;
(4)护色:将山药切片在含0.3%柠檬酸、0.5%维生素C、0.01%氯化钙的溶液中浸泡10min,对山药切片进行护色,防止其褐变;
(5)烘干粉碎:经护色后,立即进行干燥,干燥温度控制在55-65℃,直至山药片倒下听到清脆的响声时即可,再将山药磨碎成山药精粉,过80目筛;
(6)制馅:将1kg山药精粉在容器中用2kg温水调开,调至无山药粉块为止,在山药粉末沉淀前将6kg沸水逐渐倒入,一边倒一边搅拌,待其化成糊浆;另取1kg干山药精粉、0.8kg土茯苓粉和魔芋精粉的混合物加3kg水调湿,然后倒入糊浆内搅拌,同时加入脂肪丝、调味料,搅拌均匀为止;
(7)灌制:采用连续真空灌肠机,使用前灌肠机的料卡用冰水降温,倒入第一锅时,排出机中空气,灌肠后采用铝线结扎,使用PVDC肠衣;灌制的馅要紧密而无间隙,胀度要适中,以两手压肠衣两边能相碰为宜;
(8)灭菌:制好的肠在45min内进行蒸煮灭菌,水温保持在100℃,灭菌20min;
(9)包装:用真空袋定量包装,抽真空,时间45s,热合时间5-6s;
(10)二次杀菌:为了延长产品保质期,包装后的产品要进行二次杀菌,在108℃下杀菌8-10min。
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Cited By (4)
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CN105995748A (zh) * | 2016-06-30 | 2016-10-12 | 张建新 | 一种薯莨保健肠粉的制作方法 |
CN107865026A (zh) * | 2017-11-23 | 2018-04-03 | 秭归县屈姑食品有限公司 | 一种脐橙饼及其制备方法 |
CN107897745A (zh) * | 2017-11-10 | 2018-04-13 | 天津市天宝楼食品研发有限公司 | 低脂保健类粉肠及其制备方法 |
CN114668121A (zh) * | 2022-03-24 | 2022-06-28 | 湖北文理学院 | 一种山药凝胶肠的制备方法 |
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105995748A (zh) * | 2016-06-30 | 2016-10-12 | 张建新 | 一种薯莨保健肠粉的制作方法 |
CN107897745A (zh) * | 2017-11-10 | 2018-04-13 | 天津市天宝楼食品研发有限公司 | 低脂保健类粉肠及其制备方法 |
CN107865026A (zh) * | 2017-11-23 | 2018-04-03 | 秭归县屈姑食品有限公司 | 一种脐橙饼及其制备方法 |
CN107865026B (zh) * | 2017-11-23 | 2021-02-12 | 秭归县屈姑食品有限公司 | 一种脐橙饼及其制备方法 |
CN114668121A (zh) * | 2022-03-24 | 2022-06-28 | 湖北文理学院 | 一种山药凝胶肠的制备方法 |
CN114668121B (zh) * | 2022-03-24 | 2024-01-05 | 湖北文理学院 | 一种山药凝胶肠的制备方法 |
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