CN105533473A - 一种荸荠风味百舌鸟肉脯的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明提公开了一种荸荠风味百舌鸟肉脯的制作方法,其以荸荠、百舌鸟为原料,同时添加石斛、干姜、天花粉、太子参、大枣、半夏、陈皮、佛手、紫苏子、郁金、五加皮,制作出具有保健功能的荸荠风味百舌鸟肉脯。其充分利用荸荠、百舌鸟的营养价值,与中药相互配伍,协同增效,具有消食除胀、益胃生津的功效。荸荠风味百舌鸟肉脯薄而晶莹,色泽鲜艳,口味鲜美,且保健功能十足,长期食用可明显改善脾虚胃胀、口干舌燥人群的不适。其符合人们对健康的需求,且制作工艺简单,能够进行规模化生产。
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,制得的一种荸荠风味百舌鸟肉脯。
背景技术
荸荠,又名马蹄、水栗、芍、凫茈、乌芋、菩荠、地梨,属单子叶莎草科,为多年生宿根性草本植物,扁圆形,上面尖,表面光滑有光泽,紫红色或者黑褐色,生长在池沼中,地上的深绿色茎丛生,地下的球茎可供食用。荸荠皮色紫黑,肉质洁白,味甜多汁,清脆可口,有“地下雪梨”之美誉,北方人称之为“江南人参”,既可做水果生吃,又可做蔬菜食用,是大众喜爱的时令之品。荸荠性寒,具有清热解毒、凉血生津、利尿通便、化湿祛痰、消食除胀的功效,可用于治疗黄疸、痢疾、小儿麻痹、便秘等疾病;荸荠含有一种抗菌成分,对降低血压有一定效果,这种物质还对癌症有防治作用。
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。
石斛,又名万丈须、吊兰、林兰、禁生、金钗花等。茎直立,肉质状肥厚,稍扁的圆柱形,长10~60厘米,粗达1.3厘米,上部多少回折状弯曲,基部明显收狭,不分枝,具多节,节有时稍肿大;节间多少呈倒圆锥形,长2~4厘米,干后金黄色。叶革质,长圆形,长6~11厘米,宽1~3厘米,先端钝并且不等侧2裂,基部具抱茎的鞘。其味甘淡微咸,性寒,归胃、肾、肺经,具有益胃生津、滋阴清热的功效,主要用于阴伤津亏、口干烦渴、食少干呕、病后虚热、目暗不明。
干姜,为姜科植物姜的干燥根茎。冬季采挖,除去须根和泥沙,晒干或低温干燥。趁鲜切片晒干或低温干燥者称为“干姜片”。其味辛,性热,归脾、胃、肾、心、肺经,具有温中散寒、回阳通脉、温肺化饮的功效,主要用于脘腹冷痛、呕吐泄泻、肢冷脉微、寒饮喘咳。
天花粉,为葫芦科植物栝蒌的根,为清热泻火类药物。其味甘、微苦,性微寒,归肺、胃经,具有清热泻火、生津止渴、消肿排脓的功效,主治热病烦渴、肺热燥咳、内热消渴、疮疡肿毒。
太子参,为石竹科植物孩儿参的干燥块根。其味甘、微苦,性平,归脾、肺经,具有益气健脾、生津润肺的功效,主治脾虚体倦、食欲不振、病后虚弱、气阴不足、自汗口渴、肺燥干咳。
半夏,又名地文、守田等,属天南星目。广泛分布于中国长江流域以及东北、华北等地区,药用植物。具有燥湿化痰、降逆止呕、消痞散结的功效,主治痰多咳喘、痰饮眩悸、风痰眩晕、痰厥头痛、呕吐反胃、胸脘痞闷。
陈皮,为芸香科植物橘及其栽培变种的干燥成熟果皮。药材分为“陈皮”和“广陈皮”。采摘成熟果实,剥取果皮,晒干或低温干燥。其味苦、辛,性温,归肺、脾经,具有理气健脾、燥湿化痰的功效,主要用于脘腹胀满、食少吐泻、咳嗽痰多。
佛手,常绿灌木或小乔木,高达丈余,9-10月成熟,果大供药用,皮鲜黄色,皱而有光泽,顶端分歧,常张开如手指状,故名佛手,肉白,无种子。其味辛、苦、甘,性温、无毒,入肝、脾、胃三经,有理气化痰、止呕消胀、舒肝健脾、和胃更多种药用功能。对老年人的气管炎、哮喘病有明显的缓解作用;对一般人的消化不良、胸腹胀闷,有更为显著的疗效。佛手可制成多种中药材,久服有保健益寿的作用。
五加皮,为五加科植物细柱五加的干燥根皮。夏、秋二季采挖根部,洗净,剥取根皮,晒干。其味辛、苦,性温,入肝、肾经,有祛风湿、补益肝肾、强筋壮骨、利水消肿的作用,主要用于风湿痹病、筋骨痿软、小儿行迟、体虚乏力、水肿、脚气。
肉脯是肉类腌制、烘烤的片状肉制品,其形态美观,风味独特、口感细腻、营养丰富、携带和食用方便等特点倍受青睐。蜜汁肉脯含有人体所需的十几种氨基酸,多种活性酶和一些丰富蛋白质。以荸荠、百舌鸟为主要原料,石斛、干姜、天花粉、太子参、大枣、半夏、陈皮、佛手、紫苏子、郁金、五加皮为保健原料,生产出一种营养保健型肉脯,目前还未见报道和产品上市。
发明内容
本发明以荸荠、百舌鸟为原料,同时添加石斛、干姜、天花粉、太子参、大枣、半夏、陈皮、佛手、紫苏子、郁金、五加皮开发出一种具有保健功能的荸荠风味百舌鸟肉脯。填补了国内使用这类原料制作肉脯的一项空白。
一种荸荠风味百舌鸟肉脯的制作步骤如下所示:
A.荸荠预处理:取个大、表皮完整的荸荠,去皮,清洗干净,放入破碎机进行破碎,制得荸荠果泥;
B.百舌鸟预处理:取百舌鸟,除去羽毛及内脏,去骨,清洗干净,用绞肉机制成百舌鸟肉泥,加入肉泥重食盐0.5-1%、料酒0.8-1.2%、生抽1-2%、黑胡椒0.4-0.8%、细砂糖1.5-3%、鱼露3-6%,沿同一方向搅拌均匀,放入调味机调味腌制60-120分钟,温度控制在4-8℃;
C.中药浆液制作:按一定比例取石斛、干姜、天花粉、太子参、大枣、半夏、陈皮、佛手、紫苏子、郁金、五加皮,加入原料中药材重2-5倍的水,浸泡2-3小时,再煎煮0.5-1小时,后连同煎煮液一起,用打浆机制成中药泥;
D.混合:取荸荠果泥20-30重量份,百舌鸟肉泥80-120重量份,中药泥3-10重量份,搅拌均匀,制得混合肉泥;
E.烘干:铺好锡纸,在锡纸表面轻刷一层植物油,将混合好的肉泥放在锡纸上平铺均匀,用压肉机制成0.1-0.3厘米的肉片,放入烘干机,温度控制在55-60℃,时间为2-3小时,烘干至含水量为23-28%即可;
F.焙烤:取出烘干的肉泥半成品,刷上一层蜂蜜,撒上白芝麻,放入焙烤设备中,温度控制在180-220℃,焙烤8-15分钟,含水量控制在10-20%,制得荸荠风味百舌鸟肉脯成品;
G.切片:取出焙烤好的百舌鸟肉脯肉片,通过切形机切成片状;
H.冷却、包装和贮藏:待荸荠风味百舌鸟肉脯冷却用食品级包装物进行包装,贮存于通风干燥处。
本发明步骤C中一定比例的中药配比为以下原料重量比:石斛6-12%、干姜8-15%、天花粉5-10%、太子参7-15%、大枣10-20%、半夏6-12%、陈皮6-15%、佛手5-10%、紫苏子6-12%、郁金5-10%、五加皮5-10%。
本发明步骤G中肉脯大小为6-8厘米的正方形或其他形状。
作为优选,本发明所述打浆机为装有80-100目网筛的打浆机。
本发明的作用机理:
荸荠,消食除胀、化湿祛痰;百舌鸟,益气补血、主治胃痛;石斛,益胃生津、滋阴清热;干姜,温中散寒、温肺化饮;天花粉,生津止渴、清热泻火;太子参,益气健脾、生津润肺;大枣,补中益气、养血安神;半夏,降逆止呕、燥湿化痰;陈皮,理气健脾、燥湿化痰;佛手,理气化痰、止呕消胀;紫苏子,降气消痰、止咳平喘;郁金,行气解郁,清心凉血;五加皮,补益肝肾,强筋壮骨。利用以上十三味中药相互配伍,协同生效,通过调节肺的肃降,肝的升发,促进脾的健运,固达消食除胀、益胃生津的功效。
本发明以荸荠、百舌鸟为原料,同时添加石斛、干姜、天花粉、太子参、大枣、半夏、陈皮、佛手、紫苏子、郁金、五加皮,制作出具有保健功能的荸荠风味百舌鸟肉脯。充分利用了荸荠、百舌鸟的营养价值,与中药相互配伍,协同增效,具有消食除胀、益胃生津的功效。成品薄而劲脆,色泽鲜艳,口味鲜美,且具有一定的保健功能,长期食用可明显改善脾虚胃胀、口干舌燥人群的不适,符合人们对健康的需求,且制作工艺简单,能够进行规模化生产。
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1,一种荸荠风味百舌鸟肉脯的制作方法,采用以下步骤:
A.荸荠预处理:取个大、表皮完整的荸荠,去皮,清洗干净,放入破碎机进行破碎,制得荸荠果泥;
B.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,用绞肉机制成百舌鸟肉泥,加入肉泥重食盐0.8%、料酒1%、生抽1.5%、黑胡椒0.6%、细砂糖2%、鱼露4%,沿同一方向搅拌均匀,放入调味机调味腌制80分钟,温度控制在6-8℃;
C.中药浆液制作:按重量比例取石斛10%、干姜12%、天花粉8%、太子参12%、大枣15%、半夏8%、陈皮10%、佛手6%、紫苏子7%、郁金5%、五加皮7%,加入原料中药材重3倍的水,浸泡2小时,再煎煮0.6小时,后连同煎煮液一起,用打浆机制成中药泥;
D.混合:取荸荠果泥18kg,百舌鸟肉泥70kg,中药泥2.5kg,搅拌均匀,制得混合肉泥;
E.烘干:铺好锡纸,在锡纸表面轻刷一层植物油,将混合好的肉泥放在锡纸上平铺均匀,用压肉机制成0.1-0.3厘米的肉片,放入烘干机,温度控制在57-60℃,时间为2小时,烘干至含水量为25-28%即可;
F.焙烤:取出烘干的肉泥半成品,刷上一层蜂蜜,撒上白芝麻,放入焙烤设备中,温度控制在180-200℃,焙烤12分钟,含水量控制在15-20%,制得荸荠风味百舌鸟肉脯;
G.切片:取出焙烤好的荸荠风味百舌鸟肉脯肉片,通过切形机切成边长6厘米的正方形状;
H.冷却、包装和贮藏:待荸荠风味百舌鸟肉脯冷却用食品级包装物进行包装,贮存于通风干燥处。
本发明实施例1经57位脾虚胃胀、口干舌燥的人群,连续食用30天,每日20克,症状明显缓解人数为36人,有效率为63.16%;连续食用60天,每日20克以上,症状明显缓解人数为47人,有效率为82.46%。
实施例2,一种荸荠风味百舌鸟肉脯的制作方法,制作步骤如下所示:
A.荸荠预处理:取个大、表皮完整的荸荠,去皮,清洗干净,放入破碎机进行破碎,制得荸荠果泥;
B.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,用绞肉机制成百舌鸟肉泥,加入肉泥重食盐0.6%、料酒1.2%、生抽2%、黑胡椒0.8%、细砂糖2.5%、鱼露5%,沿同一方向搅拌均匀,放入调味机调味腌制100分钟,温度控制在5-7℃;
C.中药浆液制作:按重量比例取石斛8%、干姜10%、天花粉6%、太子参8%、大枣12%、陈皮7%、荜澄茄8%、益智仁6%、佛手7%、紫苏子6%、葶苈子6%、郁金5%、五加皮6%、钩藤5%,加入原料中药材重3倍的水,浸泡2.5小时,再煎煮0.8小时,后连同煎煮液一起,用打浆机制成中药泥;
D.混合:取荸荠果泥15kg,百舌鸟肉泥75kg,中药泥3.5kg,搅拌均匀,制得混合肉泥;
E.烘干:铺好锡纸,在锡纸表面轻刷一层植物油,将混合好的肉泥放在锡纸上平铺均匀,用压肉机制成0.1-0.3厘米的肉片,放入烘干机,温度控制在55-58℃,时间为2.8小时,烘干至含水量为23-26%即可;
F.焙烤:取出烘干的肉泥半成品,刷上一层蜂蜜,撒上白芝麻,放入焙烤设备中,温度控制在200-220℃,焙烤10分钟,含水量控制在12-17%,制得荸荠风味百舌鸟肉脯成品;
G.切片:取出焙烤好的荸荠风味百舌鸟肉脯肉片,通过切形机切成长8厘米、宽4厘米的长方形状;
H.冷却、包装和贮藏:待荸荠风味百舌鸟肉脯冷却用食品级包装物进行包装,贮存于通风干燥处。
本发明实施例2的作用机理:
荸荠,消食除胀、化湿祛痰;百舌鸟,益气补血、主治胃痛;石斛,益胃生津、滋阴清热;干姜,温中散寒、温肺化饮;天花粉,生津止渴、清热泻火;太子参,益气健脾、生津润肺;大枣,补中益气、养血安神;陈皮,理气健脾、燥湿化痰;荜澄茄,温中散寒、行气止痛;益智仁,温脾开胃、温肾固精;佛手,理气化痰、止呕消胀;紫苏子,降气消痰、止咳平喘;葶苈子,泻肺平喘、利水消肿;郁金,行气解郁,清心凉血;五加皮,补益肝肾,强筋壮骨;钩藤,清热平肝、息风定惊。利用以上十六味中药相互配伍,协同生效,通过调节肺的肃降,肝的升发,促进脾的健运,固达消食除胀、益胃生津的功效。
本发明实施例2经63位脾虚胃胀、口干舌燥的人群,连续食用30天,每日20克,症状明显缓解人数为46人,有效率为73.02%;连续食用60天,每日20克以上,症状明显缓解人数为55人,有效率为87.30%。
实施例3,一种薜荔风味百舌鸟肉脯的制作方法,制作步骤如下所示:
A.薜荔预处理:取薜荔果,清洗干净,切成0.3-0.6厘米的片状,放入不锈钢容器,加入薜荔果重0.4%的纤维素酶、0.2%的半纤维素酶、0.5%的果胶酶,搅拌均匀,加热至40-42℃保持60分钟,通过制浆机制得薜荔果泥;
B.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,用绞肉机制成百舌鸟肉泥,加入肉泥重食盐0.6%、料酒0.8%、生抽2%、黑胡椒0.8%、细砂糖2%、鱼露5%,沿同一方向搅拌均匀,放入调味机调味腌制90分钟,温度控制在4-6℃;
C.中药浆液制作:按重量比例取阿胶12%、炮姜10%、白术6%、山楂10%、延胡索6%、补骨脂7%、黄芪6%、诃子5%、前胡6%、紫苏子8%、山茱萸10%、石楠叶8%、鹿衔草6%,加入原料中药材重4倍的水,浸泡3小时,再煎煮1小时,后连同煎煮液一起,用打浆机制成中药泥;
D.混合:取薜荔果泥12kg,百舌鸟肉泥72kg,中药泥3kg,搅拌均匀,制得混合肉泥;
E.烘干:铺好锡纸,在锡纸表面轻刷一层植物油,将混合好的肉泥放在锡纸上平铺均匀,用压肉机制成0.1-0.3厘米的肉片,放入烘干机,温度控制在55-60℃,时间为2-3小时,烘干至含水量为23-28%即可;
F.焙烤:取出烘干的肉泥半成品,刷上一层蜂蜜,撒上白芝麻,放入焙烤设备中,温度控制在180-220℃,焙烤8-15分钟,含水量控制在10-20%,制得薜荔风味百舌鸟肉脯;
G.切片:取出焙烤好的薜荔风味百舌鸟肉脯肉片,通过切形机切成长6厘米、宽4厘米的长方形状;
H.冷却、包装和贮藏:待薜荔风味百舌鸟肉脯冷却用食品级包装物进行包装,贮存于通风干燥处。
薜荔,又名凉粉子,木莲等。攀援或匍匐灌木,叶两型,不结果枝节上生不定根,叶卵状心形。产福建、江西、浙江、安徽、江苏、台湾等地。瘦果水洗可作凉粉,藤叶药用。其味酸,性平,具有祛风、利湿、活血、解毒的功效,主治凤湿痹痛、泻痢、淋病、跌打损伤、痈肿疮疖。
实施例3的作用机理:
薜荔,祛风、利湿、活血、解毒;百舌鸟,益气补血、主治胃痛;阿胶,补血滋阴、润燥、止血;炮姜,温经止血、温中止痛;白术,除湿益燥、和中益气;山楂,健脾开胃、消食化滞;延胡索,活血、散瘀、理气、止痛;补骨脂,补脾健胃、补肾壮阳;黄芪,补气升阳、益卫固表;诃子,敛肺止咳、降火利咽;前胡,降气祛痰、宣散风热;紫苏子,降气消痰、止咳平喘;山茱萸,补益肝肾、收敛固脱;石楠叶,祛风、通络、益肾;鹿衔草,祛风除湿、补肾强骨。利用以上十五味中药相互配伍,协同生效,通过调节肺的肃降,肝的升发,促进脾的健运,固达益气补血、补脾健胃的功效。
本发明实施例3经59位、脾虚胃胀、消化不良的人群,连续食用30天,每日20克,症状明显缓解人数为43人,有效率为72.88%;连续食用60天,每日20克以上,症状明显缓解人数为51人,有效率为86.44%。
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)
1.一种荸荠风味百舌鸟肉脯的制作方法,其特征在于,包括如下工艺步骤:
A.荸荠预处理:取个大、表皮完整的荸荠,去皮,清洗干净,放入破碎机进行破碎,制得荸荠果泥;
B.百舌鸟预处理:取百舌鸟,除去羽毛及内脏,去骨,清洗干净,通过绞肉机制成百舌鸟肉泥,加入肉泥重食盐0.5-1%、料酒0.8-1.2%、生抽1-2%、黑胡椒0.4-0.8%、细砂糖1.5-3%、鱼露3-6%,沿同一方向搅拌均匀,放入调味机调味腌制60-120分钟,温度控制在4-8℃;
C.中药浆液制作:按一定比例取石斛、干姜、天花粉、太子参、大枣、半夏、陈皮、佛手、紫苏子、郁金、五加皮等,加入原料中药材重2-5倍的水,浸泡2-3小时,再煎煮0.5-1小时,后连同煎煮液一起,用打浆机制成中药泥;
D.混合:取荸荠果泥20-30重量份,百舌鸟肉泥80-120重量份,中药泥3-10重量份,搅拌均匀,制得混合肉泥;
E.烘干:铺好锡纸,在锡纸表面轻刷一层植物油,将混合好的肉泥放在锡纸上平铺均匀,通过压肉机制成0.1-0.3厘米的肉片,放入烘干机,温度控制在55-60℃,时间为2-3小时,烘干至含水量为23-28%即可;
F.焙烤:取出烘干的肉泥半成品,刷上一层蜂蜜,撒上白芝麻,放入焙烤设备中,温度控制在180-220℃,焙烤8-15分钟,含水量控制在10-20%,制得荸荠风味百舌鸟肉脯;
G.切片:取出焙烤好的荸荠风味百舌鸟肉脯,可通过切形机切成片状;
H.冷却、包装和贮藏:待荸荠风味百舌鸟肉脯冷却,用食品级包装物进行包装,贮存于通风干燥处。
2.根据权利要求1所述的一种荸荠风味百舌鸟肉脯的制作方法,其特征在于,步骤C中一定比例的中药配比为以下原料重量比:石斛6-12%、干姜8-15%、天花粉5-10%、太子参7-15%、大枣10-20%、半夏6-12%、陈皮6-15%、佛手5-10%、紫苏子6-12%、郁金5-10%、五加皮5-10%。
3.根据权利要求1所述的一种荸荠风味百舌鸟肉脯的制作方法,其特征在于,步骤G中肉脯大小为6-8厘米的正方形或其他形状。
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CN106387726A (zh) * | 2016-09-14 | 2017-02-15 | 安徽宝恒农业有限公司 | 一种胡荽子风味鳑鲏香辣鱼干及其制作方法 |
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