CN105410750A - 一种黄瓜利水利尿鱿鱼火腿肠及其制备方法 - Google Patents
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Abstract
本发明公开了一种黄瓜利水利尿鱿鱼火腿肠及其制备方法,是由下列重量份原料制成:山楂糕2-3、香菇沫2-3、黄瓜汁3-4、核桃仁1-2、桑葚0.5-1、沙棘0.5-1、木香0.5-1、鱿鱼肉100-110、鳕鱼糜120-130、洋葱碎块15-20、洋葱汁30-35、适量的葡萄籽提取物、NaHCO3溶液、食盐、味精、料酒、糯米淀粉、大豆蛋白、亚麻籽胶、Nisin、乳酸钠、蛋白肠和水。本发明将山楂糕放进黄瓜汁内浸泡,搅碎后过滤取滤渣,将滤渣与香菇沫和核桃仁混合碾碎,烘干磨成粉,黄瓜清香宜人且具有利水利尿的效果,口感饱满;最后选择与各种中药一起煮,使火腿肠具有很好的止渴化痰,健胃消食的保健功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种黄瓜利水利尿鱿鱼火腿肠及其制备方法。
背景技术
鱿鱼,也称柔鱼、枪乌贼,营养价值很高,是名贵的海产品。其富含人体必需的多种氨基酸,且必需氨基酸组成接近全蛋白,是一种营养保健型且风味良好
的水产品资源。秘鲁鱿鱼产量巨大,但是秘鲁鱿鱼肌肉中NH4Cl含量很高,秘鲁鱿鱼肌肉中挥发性盐基氮(VBN)含量最高可达2.47mg/g,这导致鱿鱼肌肉味道苦涩,有酸味,如果不经过处理,不能够食用,因此寻找合适加工工艺改善鱿鱼酸涩味以及开发新的鱿鱼制品是鱿鱼高值化利用的关键所在。因此将鱿鱼和冷冻鱼糜为原料制作海鲜灌肠制品,以改善鱼糜制品的口感和提高其营养价值。并且由于鱿鱼的添加可以适当降低的鱼糜制品的成本,对远洋渔业资源的利用以及鱿鱼新产品的开发,具有重要意义。
鱿鱼本身具有腥味,如果不去掉会影响火腿肠的味道,另外单独用鱿鱼和鱼糜制作火腿肠,味道不够鲜美,且口味单一,功能单一,制作出的火腿肠持水性、硬度和咀嚼性不够理想,且贮藏时间短。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种黄瓜利水利尿鱿鱼火腿肠及其制备方法。
本发明是通过以下技术方案实现的:
一种黄瓜利水利尿鱿鱼火腿肠,是由下列重量份原料制成:山楂糕2-3、香菇沫2-3、黄瓜汁3-4、核桃仁1-2、桑葚0.5-1、沙棘0.5-1、木香0.5-1、鱿鱼肉100-110、鳕鱼糜120-130、洋葱碎块15-20、洋葱汁30-35、适量的葡萄籽提取物、NaHCO3溶液、食盐、味精、香辛料、芝麻油、料酒、糯米淀粉、大豆蛋白、亚麻籽胶、Nisin、乳酸钠、蛋白肠和水。
所述的一种黄瓜利水利尿鱿鱼火腿肠的制备方法,包括以下步骤:(1)将山楂糕放进黄瓜汁内浸泡20-25分钟,搅碎后过滤取滤渣,将滤渣与香菇沫和核桃仁混合碾碎,烘干磨成粉;
(2)将鱿鱼肉切碎,并放入4-5倍的含有0.3%的NaHCO3溶液中浸泡并搅拌20-30min,将鱿鱼肉脱酸,再与洋葱碎块混合并用洋葱汁拌匀在1-4℃下静置2-3h,再将鱿鱼肉与洋葱碎块的混合物倒入脱水机中脱水至含水量为70%-80%,再加入0.3%的食盐在1-4℃环境下腌制4-5h,冷藏备用;
(3)将鳕鱼糜放至斩拌机中斩拌3min,转速1500r/min,然后添加2%的食盐和质量分数为0.2%的葡萄籽提取物斩拌5min,转速2100r/min,再添加1%味精、1.5%香辛料、0.5%芝麻油、2%料酒、2%糯米淀粉,斩拌1.5min,再加入3%大豆蛋白、0.05%亚麻籽胶、0.01%Nisin和3%乳酸钠,斩拌3min;
(4)将斩拌后的鱼糜与(1)(2)中所得物混合并搅拌均匀,并用灌肠机和蛋白肠进行灌肠,将灌好的肠与桑葚、沙棘、木香混合,再加入8-9倍的水煮30-40min,捞出后冷却,再放入压力为400MPa环境下保压20-25min,即得。
本发明的优点是:本发明将山楂糕放进黄瓜汁内浸泡,搅碎后过滤取滤渣,将滤渣与香菇沫和核桃仁混合碾碎,烘干磨成粉,黄瓜清香宜人且具有利水利尿的效果,与香菇和核桃仁的搭配,口感饱满;将鱿鱼放在NaHCO3溶液中浸泡后,可以除去鱿鱼的酸涩味,加入洋葱碎块并用洋葱汁拌匀,洋葱汁能完全将鱿鱼的腥味去除,洋葱碎块可以提升火腿肠的口感,使其味道更佳鲜美;加入葡萄籽提取物可有效抑制贮藏过程中细菌的生长,延长火腿肠的保质期;采用Nisin和乳酸钠的搭配,并且结合保压处理的灌肠,能在不影响火腿肠色泽的条件下显著提高火腿肠的持水性、硬度和咀嚼性,并有效延长火腿肠的贮藏时间,最后选择与各种中药一起煮,使火腿肠具有很好的止渴化痰,健胃消食的保健功效。
具体实施方式
一种黄瓜利水利尿鱿鱼火腿肠,是由下列重量份原料制成:山楂糕2、香菇沫2、黄瓜汁3、核桃仁1、桑葚0.5、沙棘0.5、木香0.5、鱿鱼肉100、鳕鱼糜120、洋葱碎块15、洋葱汁30、适量的葡萄籽提取物、NaHCO3溶液、食盐、味精、香辛料、芝麻油、料酒、糯米淀粉、大豆蛋白、亚麻籽胶、Nisin、乳酸钠、蛋白肠和水。
所述的一种黄瓜利水利尿鱿鱼火腿肠的制备方法,包括以下步骤:(1)将山楂糕放进黄瓜汁内浸泡20分钟,搅碎后过滤取滤渣,将滤渣与香菇沫和核桃仁混合碾碎,烘干磨成粉;
(2)将鱿鱼肉切碎,并放入4倍的含有0.3%的NaHCO3溶液中浸泡并搅拌20min,将鱿鱼肉脱酸,再与洋葱碎块混合并用洋葱汁拌匀在1℃下静置2h,再将鱿鱼肉与洋葱碎块的混合物倒入脱水机中脱水至含水量为70%,再加入0.3%的食盐在1℃环境下腌制4h,冷藏备用;
(3)将鳕鱼糜放至斩拌机中斩拌3min,转速1500r/min,然后添加2%的食盐和质量分数为0.2%的葡萄籽提取物斩拌5min,转速2100r/min,再添加1%味精、1.5%香辛料、0.5%芝麻油、2%料酒、2%糯米淀粉,斩拌1.5min,再加入3%大豆蛋白、0.05%亚麻籽胶、0.01%Nisin和3%乳酸钠,斩拌3min;
(4)将斩拌后的鱼糜与(1)(2)中所得物混合并搅拌均匀,并用灌肠机和蛋白肠进行灌肠,将灌好的肠与桑葚、沙棘、木香混合,再加入8倍的水煮30min,捞出后冷却,再放入压力为400MPa环境下保压20min,即得。
Claims (2)
1.一种黄瓜利水利尿鱿鱼火腿肠,其特征在于是由下列重量份原料制成:山楂糕2-3、香菇沫2-3、黄瓜汁3-4、核桃仁1-2、桑葚0.5-1、沙棘0.5-1、木香0.5-1、鱿鱼肉100-110、鳕鱼糜120-130、洋葱碎块15-20、洋葱汁30-35、适量的葡萄籽提取物、NaHCO3溶液、食盐、味精、香辛料、芝麻油、料酒、糯米淀粉、大豆蛋白、亚麻籽胶、Nisin、乳酸钠、蛋白肠和水。
2.根据权利要求1所述的一种黄瓜利水利尿鱿鱼火腿肠的制备方法,其特征在于包括以下步骤:(1)将山楂糕放进黄瓜汁内浸泡20-25分钟,搅碎后过滤取滤渣,将滤渣与香菇沫和核桃仁混合碾碎,烘干磨成粉;
(2)将鱿鱼肉切碎,并放入4-5倍的含有0.3%的NaHCO3溶液中浸泡并搅拌20-30min,将鱿鱼肉脱酸,再与洋葱碎块混合并用洋葱汁拌匀在1-4℃下静置2-3h,再将鱿鱼肉与洋葱碎块的混合物倒入脱水机中脱水至含水量为70%-80%,再加入0.3%的食盐在1-4℃环境下腌制4-5h,冷藏备用;
(3)将鳕鱼糜放至斩拌机中斩拌3min,转速1500r/min,然后添加2%的食盐和质量分数为0.2%的葡萄籽提取物斩拌5min,转速2100r/min,再添加1%味精、1.5%香辛料、0.5%芝麻油、2%料酒、2%糯米淀粉,斩拌1.5min,再加入3%大豆蛋白、0.05%亚麻籽胶、0.01%Nisin和3%乳酸钠,斩拌3min;
(4)将斩拌后的鱼糜与(1)(2)中所得物混合并搅拌均匀,并用灌肠机和蛋白肠进行灌肠,将灌好的肠与桑葚、沙棘、木香混合,再加入8-9倍的水煮30-40min,捞出后冷却,再放入压力为400MPa环境下保压20-25min,即得。
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