CN105942260A - 一种柠檬味发酵鸭肉香肠及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种柠檬味发酵鸭肉香肠,由下列重量份的原料制成:鸭胸肉220-250、杏仁10-11、柠檬汁10-11、玉米须2-3、黄芪4-5、麦冬3-4、味精2-3、五香粉4-6、酱油2-3、白糖4-5、食盐6-8、植物乳杆菌适量、氯化钙溶液适量、水适量。本发明添加的柠檬汁具有生津健脾、解暑开胃的功能,此外,本发明还含有玉米须等多种中药成分,具有降血压、利尿、降血糖的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种柠檬味发酵鸭肉香肠及其制备方法。
背景技术
鸭肉营养丰富,蛋白质含量高,脂肪含量低,同时含有多种微量元素和B族维生素等。鸭肉中的脂肪酸熔点低,易于消化。所含B族维生素和维生素E较其他肉类多,能有效抵抗脚气病,神经炎和多种炎症,还能抗衰老。鸭肉中含有较为丰富的烟酸,它是构成人体内两种重要辅酶的成分之一,对心肌梗死等心脏疾病患者有保护作用。然而,长期以来,我国的鸭肉加工是薄弱环节,鸭产业正处于分割阶段到精加工阶段的过渡时期,加工程度还很低,如鸭肉加工只占肉鸭总量的15%左右,而且主要集中在鸭的分割加工,这与发达国家70%以上和世界50%的平均水平相差甚远。鸭肉产品品种也较为单调,主要是传统的酱卤制品和干制品。发酵香肠是利用细菌在香肠中的发酵作用而制成的方便肉制品。由于其具有贮藏期长、风味独特、促进肉发色等特点普遍受到中西方消费者喜爱。但是到目前为止,发酵香肠主要有鹅肉的、牛肉的和猪肉的三种,主要是因为现有技术制成的鸭肉肠会出现肉质干、韧度大、咀嚼性差的问题,同时对发酵的速度要求也比较高,如果发酵速度较慢,容易导致鸭肉在发酵过程中变质,从而影响口感。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种柠檬味发酵鸭肉香肠及其制备方法。
本发明是通过以下技术方案实现的:
一种柠檬味发酵鸭肉香肠,由下列重量份的原料制成:
鸭胸肉220-250、杏仁10-11、柠檬汁10-11、玉米须2-3、黄芪4-5、麦冬3-4、味精2-3、五香粉4-6、酱油2-3、白糖4-5、食盐6-8、植物乳杆菌适量、氯化钙溶液适量、水适量。
所述的柠檬味发酵鸭肉香肠的制备方法,包括以下步骤:
(1)取新鲜鸭胸肉置于冷藏柜中,于4℃下贮藏24h;将鸭胸肉放入塑料袋中,同时加入浓度为200mmol/L的氯化钙溶液浸没鸭胸肉,排出塑料袋内的空气后密封,再放入超声波细胞粉碎仪的处理槽中,于40℃温度、300W功率下超声波处理12-15min,然后将鸭胸肉取出、沥干水分后备用;
(2)将植物乳杆菌溶于10倍量的无菌生理盐水中,再装于冻干瓶中,进行真空冷冻干燥30-36h,得冻干菌粉,并在4℃下保藏;
(3)将玉米须、黄芪、麦冬加5-6倍的水文火煎煮40-50min,过滤除渣,得滤液;
(4)将杏仁用柠檬汁泡软后再混合打浆,所得浆液喷雾干燥处理,得粉末;
(5)将步骤(1)处理后的鸭胸肉置于绞肉机中绞碎,再与步骤(3)、(4)处理后的物料以及剩余各原料混合置于斩拌机中搅拌15-20min,得肉馅;将肉馅中接种3%的步骤(2)所得的冻干菌粉,于33℃下发酵48h,再在15℃下发酵24h,得发酵肉馅;
(6)将发酵肉馅灌入肠衣中,烘烤、干燥成熟,包装,即得。
本发明的优点是:本发明采用超声波与氯化钙溶液协同对鸭胸肉进行嫩化处理,超声波使得鸭胸肉的肌肉细胞断裂,并使细胞内的钙离子释放出来,激活钙激活酶,钙激活酶可引起肌肉蛋白质自溶解,继而分解肌肉蛋白质而使肉质变软;而禽肉中的钙激活酶表现出活性需要钙离子的参与,因此在超声处理的同时还加入浓度为200mmol/L的氯化钙溶液浸没鸭胸肉,使钙激活酶活性增强,嫩化效果好;本发明将植物乳杆菌进行真空冷冻干燥处理可不经过菌种活化直接应用于生产,使用方便,接种量小,活菌含量高,发酵速度快;同时,本发明添加的柠檬汁具有生津健脾、解暑开胃的功能,此外,本发明还含有玉米须等多种中药成分,具有降血压、利尿、降血糖的功效。
具体实施方式
一种柠檬味发酵鸭肉香肠,由下列重量份的原料制成:
鸭胸肉220、杏仁10、柠檬汁10、玉米须2、黄芪4、麦冬3、味精2、五香粉4、酱油2、白糖4、食盐6、植物乳杆菌适量、氯化钙溶液适量、水适量。
所述的柠檬味发酵鸭肉香肠的制备方法,包括以下步骤:
(1)取新鲜鸭胸肉置于冷藏柜中,于4℃下贮藏24h;将鸭胸肉放入塑料袋中,同时加入浓度为200mmol/L的氯化钙溶液浸没鸭胸肉,排出塑料袋内的空气后密封,再放入超声波细胞粉碎仪的处理槽中,于40℃温度、300W功率下超声波处理12min,然后将鸭胸肉取出、沥干水分后备用;
(2)将植物乳杆菌溶于10倍量的无菌生理盐水中,再装于冻干瓶中,进行真空冷冻干燥30h,得冻干菌粉,并在4℃下保藏;
(3)将玉米须、黄芪、麦冬加5倍的水文火煎煮40min,过滤除渣,得滤液;
(4)将杏仁用柠檬汁泡软后再混合打浆,所得浆液喷雾干燥处理,得粉末;
(5)将步骤(1)处理后的鸭胸肉置于绞肉机中绞碎,再与步骤(3)、(4)处理后的物料以及剩余各原料混合置于斩拌机中搅拌15min,得肉馅;将肉馅中接种3%的步骤(2)所得的冻干菌粉,于33℃下发酵48h,再在15℃下发酵24h,得发酵肉馅;
(6)将发酵肉馅灌入肠衣中,烘烤、干燥成熟,包装,即得。
Claims (2)
1.一种柠檬味发酵鸭肉香肠,其特征在于由下列重量份的原料制成:
鸭胸肉220-250、杏仁10-11、柠檬汁10-11、玉米须2-3、黄芪4-5、麦冬3-4、味精2-3、五香粉4-6、酱油2-3、白糖4-5、食盐6-8、植物乳杆菌适量、氯化钙溶液适量、水适量。
2.根据权利要求1所述的柠檬味发酵鸭肉香肠的制备方法,其特征在于包括以下步骤:
(1)取新鲜鸭胸肉置于冷藏柜中,于4℃下贮藏24h;将鸭胸肉放入塑料袋中,同时加入浓度为200mmol/L的氯化钙溶液浸没鸭胸肉,排出塑料袋内的空气后密封,再放入超声波细胞粉碎仪的处理槽中,于40℃温度、300W功率下超声波处理12-15min,然后将鸭胸肉取出、沥干水分后备用;
(2)将植物乳杆菌溶于10倍量的无菌生理盐水中,再装于冻干瓶中,进行真空冷冻干燥30-36h,得冻干菌粉,并在4℃下保藏;
(3)将玉米须、黄芪、麦冬加5-6倍的水文火煎煮40-50min,过滤除渣,得滤液;
(4)将杏仁用柠檬汁泡软后再混合打浆,所得浆液喷雾干燥处理,得粉末;
(5)将步骤(1)处理后的鸭胸肉置于绞肉机中绞碎,再与步骤(3)、(4)处理后的物料以及剩余各原料混合置于斩拌机中搅拌15-20min,得肉馅;将肉馅中接种3%的步骤(2)所得的冻干菌粉,于33℃下发酵48h,再在15℃下发酵24h,得发酵肉馅;
(6)将发酵肉馅灌入肠衣中,烘烤、干燥成熟,包装,即得。
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