CN105266059A - 一种玉米紫薯自制香肠的制作方法 - Google Patents
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Abstract
本发明公开了一种玉米紫薯自制香肠的制作方法,属于食品加工领域。其特征在于:采用原料选择→腌制、绞碎→紫薯的处理→拌匀→灌肠→烘烤→晾挂→成品为加工工艺流程。有益效果:本发明产品质地细腻,口感松软有弹性,香甜适口,具有紫薯和玉米的鲜美清香风味;本产品富含营养物质,有利于提高人体免疫力,维持和调节人体功能,还具有预防骨质疏松、抗衰老、防止动脉硬化的功效,是一种不可多得的低热量、低脂食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种玉米紫薯自制香肠的制作方法。
背景技术
紫薯,又叫黑薯,薯肉呈紫色至深紫色。其富含蛋白质、淀粉、果胶、纤维素、氨基酸维生素及多种矿物质,同时还富含硒元素和花青素。紫薯营养丰富具特殊保健功能,其中的蛋白质氨基酸都是极易被人体消化和吸收的。其中富含的维生素A可以改善视力和皮肤的粘膜上皮细胞,维生素C可使胶元蛋白正常合成,防治坏血病的发生,花青素是天然强效自由基清除剂。
紫薯的作用:1.增强免疫力:紫薯含有大量黏液蛋白,能够防止肝脏和肾脏结缔组织萎缩,提高机体免疫力,预防胶原病发生;紫薯中所含有矿物质对于维持和调节人体功能,起着十分重要的作用;所含的钙和镁,可以预防骨质疏松症;2.防癌抗癌:紫薯中含有一种抗癌物质,能够防治结肠癌和乳腺癌;此外,紫薯还具有消除活性氧的作用,活性氧是诱发癌症的原因之一,故紫薯抑制癌细胞增殖的作用十分明显;3.抗衰老、防止动脉硬化:紫薯所含黏液蛋白能保持血管壁的弹性,防止动脉粥样硬化的发生;紫薯中的绿原酸,可抑制黑色素的产生,防止雀班和老人斑的出现;还能抑制肌肤老化,保持肌肤弹性,减缓机体的衰老进程。
紫薯营养价值高、功效多,用于加工成玉米紫薯自制香肠可实现对紫薯原料的综合利用,可以直接食用,味道鲜美,贮藏时间长,提高其经济价值。
发明内容
本发明的目的是提供一种玉米紫薯自制香肠的制作方法,易溶性好,味道鲜美,贮藏时间长。
本发明解决其技术问题所采取的技术方案是:
一种玉米紫薯自制香肠的制作方法,其特征在于:采用原料选择→腌制、绞碎→紫薯的处理→拌匀→灌肠→烘烤→晾挂→成品为加工工艺流程,具体操作步骤为:
(1)原料选择:挑选优质的猪后腿肉,剔除筋腱、血管、皮、骨及淋巴组织,将肉切成8厘米长的薄片,选择肉厚完整、新鲜的紫薯,洗净备用;
(2)腌制、绞碎:将细盐、红糖、肉桂、花椒均匀涂抹于肉表面,腌制25小时后,与虾仁、鱿鱼丝一同绞碎,放入斩拌机中斩拌成肉馅;
(3)紫薯的处理:将紫薯、去皮的山药和茯苓、鸡腿菇经热处理5分钟后,打浆备用;
(4)拌匀、灌肠:将紫薯浆、玉米、鸡蛋加入肉馅中,搅匀至黏稠状,静置20分钟,将搅拌好的肉馅迅速倒入灌肠机中,真空条件下灌肠,然后用针刺排气,并用麻绳扎成分节,每节长16厘米;
(5)烘烤、晾挂:将灌好的香肠放入烘烤箱烘烤22小时,使肠衣表面干燥,光亮呈半透明状,烘烤温度控制在75℃;将制好的香肠放在通风良好的场所晾挂32天,即为成品。
有益效果:本发明产品质地细腻,口感松软有弹性,香甜适口,具有紫薯和玉米的鲜美清香风味;本产品富含营养物质,有利于提高人体免疫力,维持和调节人体功能,还具有预防骨质疏松、抗衰老、防止动脉硬化的功效,是一种不可多得的低热量、低脂食品。
具体实施方式
实施例1:
一种玉米紫薯自制香肠的制作方法,具体操作步骤为:
(1)原料选择:挑选优质的猪后腿肉,剔除筋腱、血管、皮、骨及淋巴组织,将肉切成5厘米长的薄片,选择肉厚完整、新鲜的紫薯,洗净备用;
(2)腌制、绞碎:将盐巴、米醋、酱油、味精均匀涂抹于肉表面,腌制22小时后,与鸡脯肉、青豆泥一同绞碎,放入斩拌机中斩拌成肉馅;
(3)紫薯的处理:将紫薯、去皮的山药、花菇经热处理8分钟后,打浆备用;
(4)拌匀、灌肠:将紫薯浆、玉米、小米加入肉馅中,搅匀至黏稠状,静置20分钟,将搅拌好的肉馅迅速倒入灌肠机中,真空条件下灌肠,然后用针刺排气,并用麻绳扎成分节,每节长20厘米;
(5)烘烤、晾挂:将灌好的香肠放入烘烤箱烘烤48小时,使肠衣表面干燥,光亮呈半透明状,烘烤温度控制在55℃;将制好的香肠放在通风良好的场所晾挂30天,即为成品。
实施例2:
一种玉米紫薯自制香肠的制作方法,具体操作步骤为:
(1)原料选择:挑选优质的猪后腿肉,剔除筋腱、血管、皮、骨及淋巴组织,将肉切成3厘米长的薄片,选择肉厚完整、新鲜的紫薯,洗净备用;
(2)腌制、绞碎:将盐巴、蛋白糖、酱油、桂皮粉、茴香汁均匀涂抹于肉表面,腌制12小时后,与鱼肉、薏苡仁一同绞碎,放入斩拌机中斩拌成肉馅;
(3)紫薯的处理:将紫薯、去皮的山药经热处理20分钟后,打浆备用;
(4)拌匀、灌肠:将紫薯浆、玉米、薏苡仁加入肉馅中,搅匀至黏稠状,静置35分钟,将搅拌好的肉馅迅速倒入灌肠机中,真空条件下灌肠,然后用针刺排气,并用麻绳扎成分节,每节长20厘米;
(5)烘烤、晾挂:将灌好的香肠放入烘烤箱烘烤36小时,使肠衣表面干燥,光亮呈半透明状,烘烤温度控制在72℃;将制好的香肠放在通风良好的场所晾挂12-15天,即为成品。
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)
1.一种玉米紫薯自制香肠的制作方法,其特征在于:采用原料选择→腌制、绞碎→紫薯的处理→拌匀→灌肠→烘烤→晾挂→成品为加工工艺流程,具体操作步骤为:
(1)原料选择:挑选优质的猪后腿肉,剔除筋腱、血管、皮、骨及淋巴组织,将肉切成8厘米长的薄片,选择肉厚完整、新鲜的紫薯,洗净备用;
(2)腌制、绞碎:将细盐、红糖、肉桂、花椒均匀涂抹于肉表面,腌制25小时后,与虾仁、鱿鱼丝一同绞碎,放入斩拌机中斩拌成肉馅;
(3)紫薯的处理:将紫薯、去皮的山药和茯苓、鸡腿菇经热处理5分钟后,打浆备用;
(4)拌匀、灌肠:将紫薯浆、玉米、鸡蛋加入肉馅中,搅匀至黏稠状,静置20分钟,将搅拌好的肉馅迅速倒入灌肠机中,真空条件下灌肠,然后用针刺排气,并用麻绳扎成分节,每节长16厘米;
(5)烘烤、晾挂:将灌好的香肠放入烘烤箱烘烤22小时,使肠衣表面干燥,光亮呈半透明状,烘烤温度控制在75℃;将制好的香肠放在通风良好的场所晾挂32天,即为成品。
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