CN105146573A - 一种莲蓉枸杞和胃猪肉肠及其制备方法 - Google Patents
一种莲蓉枸杞和胃猪肉肠及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种莲蓉枸杞和胃猪肉肠,由下列重量份的原料制成:猪后腿精肉400-410、淀粉15-16、鲜莲子芯13-14、枸杞浆14-15、牛油16-18、莲蓉12-14、红芪1-2、香茅草1.4-2、迷迭香0.8-1.2,脂肪、营养着色剂、食盐、白糖、蒸馏水、白胡椒粉、味精、生姜粉、磷酸盐、迷迭香提取物、VE适量;本发明营养着色剂是由烟酸与血粉络合反应制成,避免了亚硝酸钠的使用,使得制成的猪肉肠制品色泽自然而且稳定,VE的添加使色泽更加好看;其中添加的果酸会促进其络合反应的发生,同时提高其营养价值。
Description
技术领域
本发明涉及猪肉技术领域,尤其涉及一种莲蓉枸杞和胃猪肉肠及其制备方法。
背景技术
色泽是肉制品重要品质特性,也是消费者选择肉制品主要的依据。目前稳定肉类色素的主要方法涉及到亚硝酸钠的使用。亚硝酸钠是传统肉制品发色剂之一,具有发色、呈味和抑制肉毒芽孢杆菌等性质;但也存在毒性强、能够与肉类氨基酸等成分形成亚硝基胺类等致癌化合物,其使用受到严格限制。寻找安全亚硝酸钠替代物是肉制品加工行业面临的共性难题之一。利用血液制备肉类色素是替代亚硝酸钠重要途径。
血液是畜禽主要副产物之一,富含蛋白质、血红素铁等营养物质,但血液色泽不够稳定,在食品加工中的应用还很有限。目前,已有用一氧化氮、一氧化碳分别与血液中血红蛋白反应得到亚硝基血红蛋白、碳氧血红蛋白并分别用于肉制品加工的报道。由于一氧化氮、一氧化碳本身具有毒性,亚硝基血红蛋白、碳氧血红蛋白的安全性还有待进一步研究。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种莲蓉枸杞和胃猪肉肠及其制备方法。
本发明是通过以下技术方案实现的:
一种莲蓉枸杞和胃猪肉肠,由下列重量份的原料制成:
猪后腿精肉400-410、淀粉15-16、鲜莲子芯13-14、枸杞浆14-15、牛油16-18、莲蓉12-14、红芪1-2、香茅草1.4-2、迷迭香0.8-1.2,脂肪、营养着色剂、食盐、白糖、蒸馏水、白胡椒粉、味精、生姜粉、磷酸盐、迷迭香提取物、VE适量;
所述的营养着色剂由下列重量份的原料制成:
烟酸26-30、L-抗坏血酸40-50、血粉38-45、话梅汁7-8;
制备方法为:
(1)将烟酸溶到5-6倍重量的70-80%的乙醇中,搅拌溶解,加热至沸腾,加入L-抗坏血酸,搅拌均匀,为酸溶液;将血粉加入到15-16倍60-70%的乙醇中,搅拌条件下滴加上述酸溶液,滴加完毕后加热到80-90℃,过滤,得滤液;
(2)取话梅汁经喷雾干燥,得话梅粉;将步骤(1)所得滤液加入话梅粉,混匀后将所得溶液过夜,分离出滤液中的沉淀,用无水乙醇、丙酮依次洗涤2-3次,在50-60℃下干燥40-50分钟,即得。
所述的一种莲蓉枸杞和胃猪肉肠的制备方法,包括以下步骤:
(1)将红芪、香茅草、迷迭香用6-9倍量的水浸提后浓缩,经喷雾干燥得到中药粉;
(2)将猪后腿精肉剔去皮、可视脂肪及结缔组织,分切成小肉块;取牛油加热至融化,再倒入莲蓉,混合搅拌均匀,将小肉块上均匀刷抹上一层融化的牛油,再共同至于烤箱中烘烤20-30秒,取出晾凉待用;
(3)取洗净的鲜莲子芯置于搅拌机中,再倒入枸杞浆混合搅拌成糊状;
(4)将烘烤后的小肉块与脂肪按95:5-6的比例混合,用绞肉机绞碎成肉糜,向肉糜中加1.8-2%食盐、7-8%白糖、3-4%蒸馏水、0.2-0.3%白胡椒粉、0.05-0.06%味精、0.2-0.3%生姜粉、0.15-0.2%磷酸盐、0.15-0.2%VE、0.09-0.1%的迷迭香提取物以及0.4-0.5%营养着色剂,将混合物料充分搅拌14-15分钟后,用保鲜膜封口,放入冰箱3-4℃冷藏室腌制15-16小时;
(5)将处理好的肉糜以及剩余各物料混合均匀后进行灌肠、烘干并包装,即得。
本发明的优点是:本发明营养着色剂是由烟酸与血粉络合反应制成,避免了亚硝酸钠的使用,使得制成的猪肉肠制品色泽自然而且稳定,VE的添加使色泽更加好看;其中添加的果酸会促进其络合反应的发生,同时提高其营养价值;
本发明猪肉肠添加的迷迭香提取物在调理猪肉饼中具有较好的抗氧化和抑菌效果,提高了产品的品质;
本发明香醇可口,口感独特,还添加有红芪、香茅草、迷迭香等食药材,富予了本发明消除胃胀气、增强记忆力、提神醒脑、舒筋补气的保健功效。
具体实施方式
一种莲蓉枸杞和胃猪肉肠,由下列重量份的原料制成:
猪后腿精肉400、淀粉15、鲜莲子芯13、枸杞浆14、牛油16、莲蓉12、红芪1、香茅草1.4、迷迭香0.8,脂肪、营养着色剂、食盐、白糖、蒸馏水、白胡椒粉、味精、生姜粉、磷酸盐、迷迭香提取物、VE适量;
所述的营养着色剂由下列重量份的原料制成:
烟酸26、L抗坏血酸40、血粉38、话梅汁7;
制备方法为:
(1)将烟酸溶到5倍重量的70%的乙醇中,搅拌溶解,加热至沸腾,加入L抗坏血酸,搅拌均匀,为酸溶液;将血粉加入到15倍60%的乙醇中,搅拌条件下滴加上述酸溶液,滴加完毕后加热到80℃,过滤,得滤液;
(2)取话梅汁经喷雾干燥,得话梅粉;将步骤(1)所得滤液加入话梅粉,混匀后将所得溶液过夜,分离出滤液中的沉淀,用无水乙醇、丙酮依次洗涤2次,在50℃下干燥40分钟,即得。
所述的一种莲蓉枸杞和胃猪肉肠的制备方法,包括以下步骤:
(1)将红芪、香茅草、迷迭香用6倍量的水浸提后浓缩,经喷雾干燥得到中药粉;
(2)将猪后腿精肉剔去皮、可视脂肪及结缔组织,分切成小肉块;取牛油加热至融化,再倒入莲蓉,混合搅拌均匀,将小肉块上均匀刷抹上一层融化的牛油,再共同至于烤箱中烘烤20秒,取出晾凉待用;
(3)取洗净的鲜莲子芯置于搅拌机中,再倒入枸杞浆混合搅拌成糊状;
(4)将烘烤后的小肉块与脂肪按95:5的比例混合,用绞肉机绞碎成肉糜,向肉糜中加1.8%食盐、7%白糖、3%蒸馏水、0.2%白胡椒粉、0.05%味精、0.2%生姜粉、0.15%磷酸盐、0.15%VE、0.09%的迷迭香提取物以及0.4%营养着色剂,将混合物料充分搅拌14分钟后,用保鲜膜封口,放入冰箱3℃冷藏室腌制15小时;
(5)将处理好的肉糜以及剩余各物料混合均匀后进行灌肠、烘干并包装,即得。
Claims (2)
1.一种莲蓉枸杞和胃猪肉肠,其特征在于由下列重量份的原料制成:
猪后腿精肉400-410、淀粉15-16、鲜莲子芯13-14、枸杞浆14-15、牛油16-18、莲蓉12-14、红芪1-2、香茅草1.4-2、迷迭香0.8-1.2,脂肪、营养着色剂、食盐、白糖、蒸馏水、白胡椒粉、味精、生姜粉、磷酸盐、迷迭香提取物、VE适量;
所述的营养着色剂由下列重量份的原料制成:
烟酸26-30、L-抗坏血酸40-50、血粉38-45、话梅汁7-8;
制备方法为:
(1)将烟酸溶到5-6倍重量的70-80%的乙醇中,搅拌溶解,加热至沸腾,加入L-抗坏血酸,搅拌均匀,为酸溶液;将血粉加入到15-16倍60-70%的乙醇中,搅拌条件下滴加上述酸溶液,滴加完毕后加热到80-90℃,过滤,得滤液;
(2)取话梅汁经喷雾干燥,得话梅粉;将步骤(1)所得滤液加入话梅粉,混匀后将所得溶液过夜,分离出滤液中的沉淀,用无水乙醇、丙酮依次洗涤2-3次,在50-60℃下干燥40-50分钟,即得。
2.如权利要求1所述的一种莲蓉枸杞和胃猪肉肠的制备方法,其特征在于包括以下步骤:
(1)将红芪、香茅草、迷迭香用6-9倍量的水浸提后浓缩,经喷雾干燥得到中药粉;
(2)将猪后腿精肉剔去皮、可视脂肪及结缔组织,分切成小肉块;取牛油加热至融化,再倒入莲蓉,混合搅拌均匀,将小肉块上均匀刷抹上一层融化的牛油,再共同至于烤箱中烘烤20-30秒,取出晾凉待用;
(3)取洗净的鲜莲子芯置于搅拌机中,再倒入枸杞浆混合搅拌成糊状;
(4)将烘烤后的小肉块与脂肪按95:5-6的比例混合,用绞肉机绞碎成肉糜,向肉糜中加1.8-2%食盐、7-8%白糖、3-4%蒸馏水、0.2-0.3%白胡椒粉、0.05-0.06%味精、0.2-0.3%生姜粉、0.15-0.2%磷酸盐、0.15-0.2%VE、0.09-0.1%的迷迭香提取物以及0.4-0.5%营养着色剂,将混合物料充分搅拌14-15分钟后,用保鲜膜封口,放入冰箱3-4℃冷藏室腌制15-16小时;
(5)将处理好的肉糜以及剩余各物料混合均匀后进行灌肠、烘干并包装,即得。
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