CN105380118A - 一种健脾发酵鹅烤肠及其制备方法 - Google Patents
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Abstract
本发明公开了一种健脾发酵鹅烤肠,由以下重量份原料制成:鹅肉950-1000、猪背膘180-200、黄瓜叶1-1.2、龙眼花0.9-1.1、茯苓1.1-1.3、化橘红0.9-1、土木香1-1.2、红枣20-22、猴头菇25-28、南瓜25-28、菠萝20-22、绿豆芽30-33、葡萄糖9-10、味精18-20、白胡椒粉1-2、盐18-20、沙棘多酚0.9-1、壳聚糖0.9-1、发酵乳杆菌适量、变异微球菌适量;本发明的烤肠加入了南瓜、菠萝,丰富了烤肠的营养及口感,同时南瓜含有丰富的南瓜多糖,能提高机体免疫功能,此外,本发明在加工过程中添加了多种中草药,具有温肾利尿、健脾和胃、解毒保肝的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种健脾发酵鹅烤肠及其制备方法。
背景技术
传统的烤鹅烤制过程中易产生含多环芳烃(PAHs)的烟气而存在食品安全隐患,烤制方式一般为直接的明火烤制或者关上炉门用暗火烤,为了获得独特的风味,烤制的温度都高于200℃,而要烤制出口感最佳的酥而不腻则需要温度高达270℃左右,由于烤制时间长、温度高,使得皮下脂肪熔化溢出不可避免的滴落到火上或炙热的炉膛内,引发热解或者热聚反应,从而产生含有多环芳烃(PAHs)的烟气,温度越高产生的PAHs越多;同时肉中的脂肪高温裂解也会产生PAHs。现有实验表明PAHs可使实验动物致癌。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种健脾发酵鹅烤肠及其制备方法。
本发明是通过以下技术方案实现的:
一种健脾发酵鹅烤肠,由以下重量份原料制成:
鹅肉950-1000、猪背膘180-200、黄瓜叶1-1.2、龙眼花0.9-1.1、茯苓1.1-1.3、化橘红0.9-1、土木香1-1.2、红枣20-22、猴头菇25-28、南瓜25-28、菠萝20-22、绿豆芽30-33、葡萄糖9-10、味精18-20、白胡椒粉1-2、盐18-20、沙棘多酚0.9-1、壳聚糖0.9-1、发酵乳杆菌适量、变异微球菌适量。
所述的一种健脾发酵鹅烤肠的制备方法,包括以下步骤:
(1)将黄瓜叶、龙眼花、茯苓、化橘红、土木香加6-7倍水大火煎煮1-2小时后压滤去渣得中药液;
(2)在20℃温度以下取新鲜鹅肉,去皮及脂肪层,剔除肉中筋腱,且用绞肉机绞碎,将猪背膘绞碎与鹅肉碎混合后加入葡萄糖、味精、白胡椒粉、盐,搅匀后至于4℃下腌制24h得原料肉;
(3)取猴头菇、南瓜洗净切丁后至于蒸笼内蒸煮20-25min后取出捣烂搅匀得南瓜糊备用;将菠萝去皮后与绿豆芽混合榨汁得果味豆芽汁,取红枣去核后烘干研磨得枣粉;
(4)将发酵乳杆菌与变异微球菌1:1混合后按1×107CFU/g的量加入原料肉中并至于恒温培养箱内在25℃下发酵20h,待发酵完成后加入南瓜糊、沙棘多酚、壳聚糖及剩余各原料充分搅拌,再通过灌肠机灌制或者手工灌肠,灌制后用针尖在表面打孔排掉肠内空气,用温水漂洗后除去表面污物;
(5)将灌制后的鹅肉肠悬线挂在控温箱内,表面均匀浇上果味豆芽汁后撒上枣粉,设置使用75℃热风干燥15-20min,再均匀喷上中药液,随后调节温度至130℃加工1h即得。
本发明的优点是:
本发明烤鹅肠经发酵乳杆菌及变异微球菌的发酵而制成具有微生物特性和典型发酵香味的发酵肉制品,再在天然添加剂沙果多酚及壳聚糖的作用提高肉制品的抗氧化性,增加鹅肠风味的同时大大提高了常温下储存的时间,通过阶段式温度的烘干、烘烤,在大大低于传统烤制温度下烤制而成的发酵鹅烤肠不仅具有原始的烤香味、风味独特、美味可口,而且大大减少了PAHs的排放,甚至不产生PAHs等对人体有害的致癌物质,提高了食品安全性,对人生安全给予了保护,本发明的烤肠加入了南瓜、菠萝,丰富了烤肠的营养及口感,同时南瓜含有丰富的南瓜多糖,南瓜多糖是一种非特异性免疫增强剂,能提高机体免疫功能,促进细胞因子生成,通过活化补体等途径对免疫系统发挥多方面的调节功能,此外,本发明在加工过程中添加了多种中草药,具有温肾利尿、健脾和胃、调气解郁、补中益气、解毒保肝的功效。
具体实施方式
一种健脾发酵鹅烤肠,由以下重量份(千克)原料制成:
鹅肉950、猪背膘180、黄瓜叶1、龙眼花0.9、茯苓1.1、化橘红0.9、土木香1、红枣20、猴头菇25、南瓜25、菠萝20、绿豆芽30、葡萄糖9、味精18、白胡椒粉1、盐18、沙棘多酚0.9、壳聚糖0.9、发酵乳杆菌适量、变异微球菌适量。
所述的一种健脾发酵鹅烤肠的制备方法,包括以下步骤:
(1)将黄瓜叶、龙眼花、茯苓、化橘红、土木香加6倍水大火煎煮1小时后压滤去渣得中药液;
(2)在20℃温度以下取新鲜鹅肉,去皮及脂肪层,剔除肉中筋腱,且用绞肉机绞碎,将猪背膘绞碎与鹅肉碎混合后加入葡萄糖、味精、白胡椒粉、盐,搅匀后至于4℃下腌制24h得原料肉;
(3)取猴头菇、南瓜洗净切丁后至于蒸笼内蒸煮20min后取出捣烂搅匀得南瓜糊备用;将菠萝去皮后与绿豆芽混合榨汁得果味豆芽汁,取红枣去核后烘干研磨得枣粉;
(4)将发酵乳杆菌与变异微球菌1:1混合后按1×107CFU/g的量加入原料肉中并至于恒温培养箱内在25℃下发酵20h,待发酵完成后加入南瓜糊、沙棘多酚、壳聚糖及剩余各原料充分搅拌,再通过灌肠机灌制或者手工灌肠,灌制后用针尖在表面打孔排掉肠内空气,用温水漂洗后除去表面污物;
(5)将灌制后的鹅肉肠悬线挂在控温箱内,表面均匀浇上果味豆芽汁后撒上枣粉,设置使用75℃热风干燥15min,再均匀喷上中药液,随后调节温度至130℃加工1h即得。
Claims (2)
1.一种健脾发酵鹅烤肠,其特征在于由以下重量份原料制成:
鹅肉950-1000、猪背膘180-200、黄瓜叶1-1.2、龙眼花0.9-1.1、茯苓1.1-1.3、化橘红0.9-1、土木香1-1.2、红枣20-22、猴头菇25-28、南瓜25-28、菠萝20-22、绿豆芽30-33、葡萄糖9-10、味精18-20、白胡椒粉1-2、盐18-20、沙棘多酚0.9-1、壳聚糖0.9-1、发酵乳杆菌适量、变异微球菌适量。
2.根据权利要求1所述的一种健脾发酵鹅烤肠的制备方法,其特征在于包括以下步骤:
(1)将黄瓜叶、龙眼花、茯苓、化橘红、土木香加6-7倍水大火煎煮1-2小时后压滤去渣得中药液;
(2)在20℃温度以下取新鲜鹅肉,去皮及脂肪层,剔除肉中筋腱,且用绞肉机绞碎,将猪背膘绞碎与鹅肉碎混合后加入葡萄糖、味精、白胡椒粉、盐,搅匀后至于4℃下腌制24h得原料肉;
(3)取猴头菇、南瓜洗净切丁后至于蒸笼内蒸煮20-25min后取出捣烂搅匀得南瓜糊备用;将菠萝去皮后与绿豆芽混合榨汁得果味豆芽汁,取红枣去核后烘干研磨得枣粉;
(4)将发酵乳杆菌与变异微球菌1:1混合后按1×107CFU/g的量加入原料肉中并至于恒温培养箱内在25℃下发酵20h,待发酵完成后加入南瓜糊、沙棘多酚、壳聚糖及剩余各原料充分搅拌,再通过灌肠机灌制或者手工灌肠,灌制后用针尖在表面打孔排掉肠内空气,用温水漂洗后除去表面污物;
(5)将灌制后的鹅肉肠悬线挂在控温箱内,表面均匀浇上果味豆芽汁后撒上枣粉,设置使用75℃热风干燥15-20min,再均匀喷上中药液,随后调节温度至130℃加工1h即得。
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CN105901546A (zh) * | 2016-04-25 | 2016-08-31 | 芜湖宏洋食品有限公司 | 一种奶香理气发酵鹅烤肠及其制备方法 |
CN106912539A (zh) * | 2017-02-21 | 2017-07-04 | 朱军 | 一种浓香型灌肠肉制品的制备方法 |
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杨铭铎: ""新型肉肠开发的研究进展"", 《四川旅游学院学报》 * |
Cited By (2)
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CN105901546A (zh) * | 2016-04-25 | 2016-08-31 | 芜湖宏洋食品有限公司 | 一种奶香理气发酵鹅烤肠及其制备方法 |
CN106912539A (zh) * | 2017-02-21 | 2017-07-04 | 朱军 | 一种浓香型灌肠肉制品的制备方法 |
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