CN105475875A - 一种山苏子风味百舌鸟罐头的制作方法 - Google Patents
一种山苏子风味百舌鸟罐头的制作方法 Download PDFInfo
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Abstract
本发明提公开了一种山苏子风味百舌鸟罐头的制作方法,以山苏子、百舌鸟为原料,同时添加白豆蔻、山药,制作出一种山苏子风味百舌鸟罐头。充分利用了山苏子、百舌鸟的营养价值,与中药相互配伍,协同增效,具有健胃益脾、温中理气的功效。成品香味四溢,味道鲜美,且具有一定的保健功能,长期食用可明显改善胃寒冷痛、消化不良人群的不适。其制作工艺简单,易于实现,运输便利,可以进行批量生产。
Description
技术领域
本发明涉及食品加工领域,特别涉及以荸荠、百舌鸟为原料,加入具有保健功效的中药材,制得的一种山苏子风味百舌鸟罐头。
背景技术
山苏子,为唇形科多年生草本植物。别称野芝麻、地蚤、野藿香、山麦胡、白花菜,根茎有长地下匍匐枝。各地常见野生,生荫湿的路旁、山脚或林下。其味辛、甘,性平,具有凉血止血、活血止痛、利湿消肿的功效,主要用于肺热咳血、血淋、月经不调、崩漏、水肿、白带、胃痛、小儿疳积、跌打损伤、肿毒。
百舌鸟,又名乌鸫、黑鸫,是鹟科鸫属的鸟类。广泛栖息与繁殖于安徽芜湖。全身大致黑色、黑褐色或乌褐色,有的沾锈色或灰色。上体包括两翅和尾羽是黑色。下体黑褐,色稍淡,颏缀以棕色羽缘,喉亦微染棕色而微具黑褐色纵纹。嘴黄,眼珠呈桔黄色,羽毛不易脱落,脚近黑色。嘴及眼周橙黄色。雌鸟较雄鸟色淡,喉、胸有暗色纵纹。虹膜褐色,鸟喙橙黄色或黄色,脚黑色。肉含蛋白质、肽类、氨基酸与脂类。《中药大辞典》著:补气益血,杀虫止痛;主治胃中作痛。
白豆蔻,为姜科植物。主产于越南、泰国等地,广东、广西、云南等地亦有栽培。原植物生于气候温暖潮湿,富含腐殖质的林下,味辛,性温,归肺、脾、胃经,具有化湿行气、温中止呕、开胃消食的功效,主治湿阻气滞、脾胃不和、脘腹胀满、不思饮食、湿温初起、胸闷不饥、胃寒呕吐、食积不消。
山药,又称薯蓣、土薯、山薯蓣、怀山药、淮山、白山药,是《中华本草》收载的草药,药用来源为薯蓣科植物山药干燥根茎。山药味甘,性平、无毒,归脾、肺、肾经,具有滋养强壮、助消化、敛虚汗、止泻之功效,主治脾虚腹泻、肺虚咳嗽、糖尿病消渴、小便短频、遗精、妇女带下及消化不良的慢性肠炎。
罐头食品是指将符合要求的原料经过处理、调配、装罐、密封、杀菌、冷却,或无菌灌装,达到商业无菌要求,在常温下能够长期保存的食品,罐头食品制作有两大关键特征:密封和杀菌。以山苏子、百舌鸟为主要原料,白豆蔻、山药为保健原料,生产出一种营养保健型肉罐头,目前还未见报道和产品上市。
发明内容
本发明以山苏子、百舌鸟为原料,同时添加白豆蔻、山药开发出一种山苏子风味百舌鸟罐头。填补了国内使用这类原料制作罐头的一项空白。
一种山苏子风味百舌鸟罐头的制作步骤如下所示:
A.山苏子预处理:取山苏子的嫩叶及嫰茎,洗净,放入沸水中焯25-35秒,捞起再放入清水中浸泡,待冷却,切成0.3-0.6厘米段状,沥干;
B.中药浆液制作:按一定比例取白豆蔻、山药,加入原料中药材重10-20倍的水,浸泡2-3小时,再煎煮1-2小时,制得中药汁和中药渣,将中药渣放入打浆机制成中药泥;
C.百舌鸟预处理:百舌鸟除去羽毛及内脏,去骨,清洗干净,取百舌鸟胸肉切成大小均匀的块状,加入肉泥重2-4%的中药汁、0.8-1.2%的料酒、1-2%的生抽,沿同一方向搅拌均匀,放入调味机调味腌制30-60分钟;
D.混合:取植物油3-6重量份,放入锅中加热,加入花椒0.3-0.5重量份、姜末0.2-0.5重量份、蒜末0.4-0.8重量份,炸2-4秒,再倒入腌制好的百舌鸟胸肉80-120重量份,大火翻炒2-3分钟,加入食盐0.5-1重量份、八角粉0.3-0.8重量份、黄豆酱1-3重量份,改中火翻炒1-3分钟,再加水40-50重量份、中药泥2-6重量份,搅拌均匀,改小火焖煮15-30分钟,最后加入山苏子10-20重量份,快速翻炒2-5分钟,炒至汁水收干,制得熟山苏子百舌鸟胸肉;
E.灌装:将熟山苏子百舌鸟胸肉灌装至金属容器,然后密封;
F.灭菌:将密封好的熟山苏子百舌鸟胸肉放入高温灭菌设备灭菌,制得山苏子风味百舌鸟罐头成品;
H.冷却、贮藏:待山苏子风味百舌鸟罐头成品冷却,将检验合格的山苏子风味百舌鸟罐头常温贮存于阴凉避光处。
本发明步骤B中一定比例的中药配比为以下原料重量比:白豆蔻40-50%、山药50-60%。
本发明步骤E中所述的金属容器可用马口罐、铝罐。
本发明的作用机理:
山苏子,活血止痛、利湿消肿;百舌鸟,益气补血、主治胃痛;白豆蔻,中止呕、开胃消食;山药,滋养强壮、补脾养胃。利用以上四味中药相互配伍,协同生效,通过调节肝的升发,促进脾的健运,固达健胃益脾、温中理气的功效。
本发明以山苏子、百舌鸟为原料,同时添加白豆蔻、山药,制作出一种山苏子风味百舌鸟罐头。充分利用了山苏子、百舌鸟的营养价值,与中药相互配伍,协同增效,具有健胃益脾、温中理气的功效。成品香味四溢,味道鲜美,且具有一定的保健功能,长期食用可明显改善胃寒冷痛、消化不良人群的不适。其制作工艺简单,易于实现,运输便利,可以进行批量生产。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种山苏子风味百舌鸟罐头的制作方法,采用以下步骤:
A.山苏子预处理:取山苏子的嫩叶及嫰茎,洗净,放入沸水中焯30秒,捞起再放入清水中浸泡,待冷却,切成0.3-0.6厘米段状,沥干;
B.中药浆液制作:按重量比例取白豆蔻45%、山药55%,加入原料中药材重12倍的水,浸泡2.5小时,再煎煮1.5小时,制得中药汁和中药渣,将中药渣放入打浆机制成中药泥;
C.百舌鸟预处理:取家养百舌鸟除去羽毛及内脏,去骨,清洗干净,取百舌鸟胸肉切成大小均匀的块状,加入肉泥重3%的中药汁、1%的料酒、11.5%的生抽,沿同一方向搅拌均匀,放入调味机调味腌制45分钟;
D.混合:取植物油4kg,放入锅中加热,加入花椒0.2kg、姜末0.2kg、蒜末0.3kg,炸3秒,再倒入腌制好的百舌鸟胸肉50kg,大火翻炒3分钟,加入食盐0.4kg、八角粉0.025kg、黄豆酱1kg,改中火翻炒3分钟,再加水25kg、中药泥2kg,搅拌均匀改小火焖煮20分钟,最后加入山苏子7.5kg,快速翻炒,炒至汁水收干,制得熟山苏子百舌鸟胸肉;
E.灌装:将熟山苏子百舌鸟胸肉灌装至马口罐,然后密封;
F.灭菌:将密封好的熟山苏子百舌鸟胸肉放入高温灭菌设备,灭菌21分钟,制得山苏子风味百舌鸟罐头成品;
H.冷却、贮藏:待山苏子风味百舌鸟罐头成品冷却,将检验合格的山苏子风味百舌鸟罐头常温贮存于阴凉避光处。
本发明实施例1经56位胃寒冷痛、消化不良的人群,连续食用10天,每日40克,症状明显缓解人数为35人,有效率为62.5%;连续食用20天,每日40克以上,症状明显缓解人数为44人,有效率为78.57%。
实施例2,一种山苏子风味百舌鸟罐头的制作方法,采用以下步骤:
A.山苏子预处理:取山苏子的嫩叶及嫰茎,洗净,放入沸水中焯25秒,捞起再放入清水中浸泡,待冷却,切成0.3-0.6厘米段状,沥干;
B.中药浆液制作:按重量比例取白豆蔻32%、山药28%、假蒟子12%、五味子18%、牡荆子10%,加入原料中药材重15倍的水,浸泡3小时,再煎煮2小时,制得中药汁和中药渣,将中药渣放入打浆机制成中药泥;
C.百舌鸟预处理:取家养百舌鸟除去羽毛及内脏,去骨,清洗干净,取百舌鸟胸肉切成大小均匀的块状,加入肉泥重2%的中药汁、0.8%的料酒、1.5%的生抽,沿同一方向搅拌均匀,放入调味机调味腌制50分钟;
D.混合:取植物油5kg,放入锅中加热,加入花椒0.3kg、姜末0.3kg、蒜末0.4kg炸4秒,再倒入腌制好的百舌鸟胸肉70kg,大火翻炒3分钟,加入食盐0.5kg、八角粉0.25kg、黄豆酱1.2kg,改中火翻炒3分钟,再加水29kg、中药泥3kg,搅拌均匀改小火焖煮25分钟,最后加入山苏子11.5kg,快速翻炒,炒至汁水收干,制得熟山苏子百舌鸟胸肉;
E.灌装:将熟山苏子百舌鸟胸肉灌装至马口罐,然后密封;
F.灭菌:将密封好的熟山苏子百舌鸟胸肉放入高温灭菌设备,灭菌21分钟,制得山苏子风味百舌鸟罐头成品;
H.冷却、贮藏:待山苏子风味百舌鸟罐头成品冷却,将检验合格的山苏子风味百舌鸟罐头常温贮存于阴凉避光处。
假蒟子,别名假蒟果穗、钻骨风果。为胡椒科植物假蒟的果穗。多年生葡匐草本,揉之有香气。茎节膨大,常生不定根。采收和储藏:秋季采,阴干备用。其味辛,性温,具有温中散寒、行气止痛、化湿消肿的功效,主治脘腹胀痛、寒湿腹泻、风湿痹痛、疝气痛、牙痛、水肿。
五味子,木兰科植物五味子或华中五味子的干燥成熟果实。秋季果实成熟时采摘,晒干或蒸后晒干,除去果梗及杂质。古医书称它荎蕏、玄及、会及,最早列于神农本草经上品中药,能滋补强壮之力,药用价值极高,有强身健体之效,与琼珍灵芝合用治疗失眠。具有敛肺、滋肾、生津、收汗、涩精的功效,主治肺虚喘咳、口干作渴、自汗、盗汗、劳伤羸瘦、梦遗滑精、久泻久痢。
牡荆子,为马鞭草科植物牡荆的果实。牡荆为多种植物为传统的药用植物,其所含化学成分包括黄酮类、二萜类、环烯醚萜类、脂质、强心苷、生物碱以及植物甾体激素类等。其味辛、微苦,性温,具有祛风化痰、下气、止痛的功效,主治咳嗽哮喘、中暑发痧、胃痛、疝气、妇女白带。
本发明实施例2的作用机理:
山苏子,活血止痛、利湿消肿;百舌鸟,益气补血、主治胃痛;白豆蔻,中止呕、开胃消食;山药,滋养强壮、补脾养胃;假蒟子,温中散寒、行气止痛;五味子,益气生津、补肾养心;牡荆子,祛风化痰、下气、止痛;利用以上七味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,固达健胃益脾、温中理气的功效。
本发明实施例2经64位胃寒冷痛、消化不良的人群,连续食用10天,每日40克,症状明显缓解人数为47人,有效率为73.44%;连续食用20天,每日40克以上,症状明显缓解人数为56人,有效率为87.5%。
实施例3,一种桔梗风味百舌鸟罐头的制作方法,采用以下步骤:
A.桔梗预处理:取桔梗的嫰茎叶,洗净,放入沸水中焯30秒,捞起再放入清水中浸泡,待冷却,切成0.3-0.6厘米段状,沥干;
B.中药浆液制作:按一定比例取白豆蔻21%、山药18%、假蒟子12%、胡椒14%、香附10%、五味子15%、牡荆子10%,加入原料中药材重17倍的水,浸泡3小时,再煎煮2小时,制得中药汁和中药渣,将中药渣放入打浆机制成中药泥;
C.百舌鸟预处理:取家养百舌鸟除去羽毛及内脏,去骨,清洗干净,取百舌鸟胸肉切成大小均匀的块状,加入肉泥重3%的中药汁、1%的料酒、1%的生抽,沿同一方向搅拌均匀,放入调味机调味腌制50分钟;
D.混合:取植物油9kg,放入锅中加热,加入花椒0.4、姜末0.3kg、蒜末0.6kg,炸4秒,再倒入腌制好的百舌鸟胸肉100kg,大火翻炒3分钟,加入食盐0.8kg、八角粉0.6kg、黄豆酱1.8kg,改中火翻炒2分钟,再加水40kg、中药泥4kg,搅拌均匀改小火焖煮15-30分钟,最后加入桔梗15kg,快速翻炒,炒至汁水收干,制得熟桔梗百舌鸟胸肉;
E.灌装:将熟桔梗百舌鸟胸肉灌装至马口罐,然后密封;
F.灭菌:将密封好的熟桔梗百舌鸟胸肉放入高温灭菌设备,灭菌21分钟,制得桔梗风味百舌鸟罐头成品;
H.冷却、贮藏:待桔梗风味百舌鸟罐头成品冷却,将检验合格的山苏子风味百舌鸟罐头常温贮存于阴凉避光处。
桔梗,别名包袱花、铃铛花、僧帽花,是多年生草本植物,茎高20-120厘米,通常无毛,偶密被短毛,不分枝,极少上部分枝。叶全部轮生,部分轮生至全部互生,无柄或有极短的柄,叶片卵形,卵状椭圆形至披针形,叶子卵形或卵状披针形,花暗蓝色或暗紫白色,可作观赏花卉;其根可入药,具有宣肺、利咽、祛痰、排脓的功效,主要用于咳嗽痰多、胸闷不畅、咽痛、音哑、肺痈吐脓、疮疡脓成不溃。
胡椒,又名:昧履支、披垒、坡洼热等,属胡椒目,胡椒科、胡椒属木质攀援藤本;茎、枝无毛,节显著膨大,常生小根。花杂性,通常雌雄同株;浆果球形,无柄,花期6-10月。具有温中、下气、消痰、解毒的功效,主治寒痰食积、脘腹冷痛、反胃、呕吐清水,泄泻,冷痢。
香附,为莎草科植物莎草的干燥根茎。秋季采挖,燎去毛须,置沸水中略煮或蒸透后晒干,或燎后直接晒干。其味辛、微苦、微甘,性平,归肝、脾、三焦经,具有疏肝解郁、理气宽中、调经止痛的功效,主要用于肝郁气滞、胸胁胀痛、疝气疼痛、乳房胀痛、脾胃气滞、脘腹痞闷、胀满疼痛、月经不调,经闭痛经。
实施例3的作用机理:
桔梗,宣肺、利咽、祛痰、排脓;百舌鸟,益气补血、主治胃痛;白豆蔻,中止呕、开胃消食;山药,滋养强壮、补脾养胃;假蒟子,温中散寒、行气止痛;胡椒,温中、下气、消痰、解毒;香附,理气宽中、调经止痛;五味子,益气生津、补肾养心;牡荆子,祛风化痰、下气、止痛;利用以上九味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,固达健胃益脾、温中理气的功效。
本发明实施例3经73位胃寒冷痛、消化不良的人群,连续食用10天,每日40克,症状明显缓解人数为57人,有效率为78.08%;连续食用20天,每日40克以上,症状明显缓解人数为62人,有效率为84.93%。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
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 (3)
1.一种山苏子风味百舌鸟罐头的制作方法,其特征在于,包括如下工艺步骤:
A.山苏子预处理:取山苏子的嫩叶及嫰茎,洗净,放入沸水中焯25-35秒,捞起再放入清水中浸泡,待冷却,切成0.3-0.6厘米段状,沥干;
B.中药浆液制作:按一定比例取白豆蔻、山药,加入原料中药材重10-20倍的水,浸泡2-3小时,再煎煮1-2小时,制得中药汁和中药渣,将中药渣放入打浆机制成中药泥;
C.百舌鸟预处理:百舌鸟除去羽毛及内脏,去骨,清洗干净,取百舌鸟胸肉切成大小均匀的块状,加入肉泥重2-4%的中药汁、0.8-1.2%的料酒、1-2%的生抽,沿同一方向搅拌均匀,放入调味机调味腌制30-60分钟;
D.混合:取植物油3-6重量份,放入锅中加热,加入花椒0.3-0.5重量份、姜末0.2-0.5重量份、蒜末0.4-0.8重量份,炸2-4秒,可再倒入腌制好的百舌鸟胸肉80-120重量份,大火翻炒2-3分钟,加入食盐0.5-1重量份、八角粉0.3-0.8重量份、黄豆酱1-3重量份,改中火翻炒1-3分钟,再加水40-50重量份、中药泥2-6重量份,搅拌均匀,改小火焖煮15-30分钟,最后加入山苏子10-20重量份,快速翻炒,炒至汁水收干,制得熟山苏子百舌鸟胸肉;
E.灌装:将熟山苏子百舌鸟胸肉灌装至金属容器,然后密封;
F.灭菌:可将密封好的熟山苏子百舌鸟胸肉放入高温灭菌设备灭菌,制得山苏子风味百舌鸟罐头成品;
H.检验、贮藏:待山苏子风味百舌鸟罐头成品冷却,将检验合格的山苏子风味百舌鸟罐头常温贮存于阴凉避光处。
2.根据权利要求1所述的一种山苏子风味百舌鸟罐头的制作方法,其特征在于,步骤B中一定比例的中药配比为以下原料重量比:白豆蔻40-50%、山药50-60%。
3.根据权利要求1所述的一种山苏子风味百舌鸟罐头的制作方法,其特征在于,步骤E中所述的金属容器可用马口罐、铝罐。
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CN106509696A (zh) * | 2016-09-30 | 2017-03-22 | 南陵县石斛产业协会 | 一种车前草风味鳡鱼罐头 |
CN106690134A (zh) * | 2016-10-21 | 2017-05-24 | 南陵县石斛产业协会 | 一种猴菇菌风味白鱼罐头及制作方法 |
CN106690096A (zh) * | 2016-10-21 | 2017-05-24 | 南陵县石斛产业协会 | 一种夏枯草风味羊肝罐头的生产方法 |
CN106722265A (zh) * | 2016-10-21 | 2017-05-31 | 南陵县石斛产业协会 | 一种黄精风味羊肺罐头的制作方法 |
CN106722256A (zh) * | 2016-11-09 | 2017-05-31 | 南陵百绿汇农业科技有限公司 | 一种节节草风味猪肝罐头 |
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CN106579070A (zh) * | 2016-09-30 | 2017-04-26 | 南陵县石斛产业协会 | 一种车前草风味鳡鱼保健罐头 |
CN106690134A (zh) * | 2016-10-21 | 2017-05-24 | 南陵县石斛产业协会 | 一种猴菇菌风味白鱼罐头及制作方法 |
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CN106722265A (zh) * | 2016-10-21 | 2017-05-31 | 南陵县石斛产业协会 | 一种黄精风味羊肺罐头的制作方法 |
CN106722256A (zh) * | 2016-11-09 | 2017-05-31 | 南陵百绿汇农业科技有限公司 | 一种节节草风味猪肝罐头 |
CN106360729A (zh) * | 2016-11-24 | 2017-02-01 | 南陵百绿汇农业科技有限公司 | 一种刺玫果风味石斑鱼罐头 |
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