CN106107595A - 含有藻朊酸、藻胆蛋白的肉肠及其制备方法 - Google Patents
含有藻朊酸、藻胆蛋白的肉肠及其制备方法 Download PDFInfo
- Publication number
- CN106107595A CN106107595A CN201610481657.3A CN201610481657A CN106107595A CN 106107595 A CN106107595 A CN 106107595A CN 201610481657 A CN201610481657 A CN 201610481657A CN 106107595 A CN106107595 A CN 106107595A
- Authority
- CN
- China
- Prior art keywords
- sausage
- nori
- phycobniliprotein
- alginic acid
- fill
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 36
- 239000000783 alginic acid Substances 0.000 title claims abstract description 16
- 235000010443 alginic acid Nutrition 0.000 title claims abstract description 16
- 229920000615 alginic acid Polymers 0.000 title claims abstract description 16
- 229960001126 alginic acid Drugs 0.000 title claims abstract description 16
- 150000004781 alginic acids Chemical class 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 7
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 7
- 102000011632 Caseins Human genes 0.000 claims abstract description 6
- 108010076119 Caseins Proteins 0.000 claims abstract description 6
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 235000012045 salad Nutrition 0.000 claims abstract description 6
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 5
- 235000021110 pickles Nutrition 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 18
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 10
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 229920002907 Guar gum Polymers 0.000 claims description 5
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 5
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 5
- 108010053775 Nisin Proteins 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 239000004309 nisin Substances 0.000 claims description 5
- 235000010297 nisin Nutrition 0.000 claims description 5
- 239000001054 red pigment Substances 0.000 claims description 5
- 235000010288 sodium nitrite Nutrition 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 239000002671 adjuvant Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002985 plastic film Substances 0.000 claims description 3
- 229920006255 plastic film Polymers 0.000 claims description 3
- 230000000384 rearing effect Effects 0.000 claims description 3
- 230000000284 resting effect Effects 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 239000010409 thin film Substances 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 6
- 239000011707 mineral Substances 0.000 abstract description 6
- 235000013622 meat product Nutrition 0.000 abstract description 5
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract description 4
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract description 4
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000019155 vitamin A Nutrition 0.000 abstract description 4
- 239000011719 vitamin A Substances 0.000 abstract description 4
- 229940045997 vitamin a Drugs 0.000 abstract description 4
- 229930003427 Vitamin E Natural products 0.000 abstract description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 235000019165 vitamin E Nutrition 0.000 abstract description 3
- 229940046009 vitamin E Drugs 0.000 abstract description 3
- 239000011709 vitamin E Substances 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 abstract 1
- 102100037204 Sal-like protein 1 Human genes 0.000 abstract 1
- 239000000047 product Substances 0.000 description 15
- 235000013305 food Nutrition 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000020995 raw meat Nutrition 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical group OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000004804 polysaccharides Chemical class 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 208000010392 Bone Fractures Diseases 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 201000009030 Carcinoma Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Chemical group OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 206010025323 Lymphomas Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000008469 Peptic Ulcer Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000033781 Thyroid carcinoma Diseases 0.000 description 1
- 208000024770 Thyroid neoplasm Diseases 0.000 description 1
- 229930003270 Vitamin B Chemical group 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229910000004 White lead Inorganic materials 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 201000008275 breast carcinoma Diseases 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001746 carotenes Chemical group 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000002649 immunization Methods 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 210000002751 lymph Anatomy 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 208000018389 neoplasm of cerebral hemisphere Diseases 0.000 description 1
- 230000008271 nervous system development Effects 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 208000011906 peptic ulcer disease Diseases 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- -1 phycobniliprotein Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 238000002407 reforming Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Chemical group 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 201000002510 thyroid cancer Diseases 0.000 description 1
- 208000013077 thyroid gland carcinoma Diseases 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Chemical group 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种含有藻朊酸、藻胆蛋白的肉肠及其制备方法,包括下列组分:猪肉80‑100kg,海苔0.5‑3kg,色拉油1‑3kg,冰水10‑30kg,鸡蛋清液1‑8kg,分离蛋白粉1‑2kg,食盐1‑3kg,酪蛋白酸钠0.5‑2kg,白砂糖2‑3kg等。制备方法,包括下列步骤:A.原料预处理;B.腌制;C.灌装;E.灌装好的产品要及时入炉;F.成熟;H.冷却:烘烤后的肉肠放于室温自然冷却。本发明首次以海苔为原料开发肉肠;由于添加海苔的作用,使得产品的具有较好的外观和味道。本发明中所用到的海苔,其中所含的藻胆蛋白、藻朊酸、维生素A和维生素E、矿物质等营养物质都对健康有益。本发明制品除具有肉制品特有的香味,同时还具有海苔的鲜香味道,适合大部分人群,具有较好的应用前景。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种含有藻朊酸、藻胆蛋白的肉肠生产方法。
背景技术
随着我国改革开放后人们经济的不断增长,生活水平不断提高,使消费结构和食物结构发生根本的改变,人们开始追求高档低温的、安全健康的肉制品。而这种需求的增加对研发新型功能性、营养性、低温的肉制品提出要求。海苔本身的营养很高,因为它生长在海边岩石上,充分汲取了海水中的精华,蛋白质、矿物质和维生素的含量极其丰富,被人们称为“维生素的宝库”。其中,胡萝卜素、核黄素、维生素A、B族维生素的含量特别高。海苔中还含有铁、钙等矿物质。海苔的脂肪含量比较低,只占全部营养成分的1%—2%,但其中有利于神经系统发育的不饱和脂肪酸EPA的含量就占到了其中的52%,再加上大量人体必需的矿物质和维生素,长期食用海苔能改善微循环、增强免疫力、延缓衰老、减少癌症和心血管病的发病率。
1、海苔中所含藻胆蛋白具有降血糖、抗肿瘤的应用前景,其中的多糖具有抗衰老、降血脂、抗肿瘤等多方面的生物活性。有效成分对艾氏癌的抑制率53.2%,有助于脑肿瘤、乳腺癌、甲状腺癌、恶性淋巴瘤等肿瘤的防治。
2、海苔中所含的藻朊酸,有助于清除人体内带毒性的金属物质。
3、海苔中矿物质,有钾、钙、镁、磷、硒、碘、铁、锌、铜、锰等,促进骨骼,牙齿的生长。可以帮助人体维持机体的酸碱平衡。
4、海苔热量很低,纤维含量却很高,是可以放心食用的美味小食。
5、紫菜味甘咸,性寒,能清热、化痰、延缓衰老,保持皮肤的润滑健康。能有效预防神经老化,调节机体的新陈代谢。
6、海苔能预防和治疗消化性溃疡。
7、海苔中含丰富的钙、铁元素,是治疗妇女儿童贫血的优良食物。
8、海苔由于含有一定量的甘露醇,所以它是一种很强的利尿剂,可作为治疗水肿的辅助食品。
9、所含的多糖具有明显增强细胞免疫和体液免疫功能,可促进淋巴细胞转化,提高机体的免疫力;可显著降低进血清胆固醇的总含量;
10、海苔中含有维生素A和维生素E,以及少量的维生素C,能增强记忆。
发明内容
本发明所要解决的技术问题是:提供一种含有藻朊酸、藻胆蛋白的肉肠及其制备方法。
为解决上述技术问题,本发明采用的技术方案是:
本发明提供的含有藻朊酸、藻胆蛋白的肉肠,包括下列组分:
猪肉80-100kg,海苔0.5-3kg,色拉油1-3kg,冰水10-30kg,鸡蛋清液1-8kg,分离蛋白粉1-2kg,食盐1-3kg,酪蛋白酸钠0.5-2kg,白砂糖2-3kg,瓜尔豆胶0.1-0.5kg,鸡精0.1-1kg,香辛料0.1-0.6kg,花雕酒0.1-0.6kg,姜汁0.1-1kg,亚硝酸钠1-5克,乳酸链球菌素0.1-0.6kg,绿豆淀粉1-3kg,红曲红色素10~18g。
优选的,含有藻朊酸、藻胆蛋白的肉肠,包括下列组分:
猪肉85kg,海苔1kg,色拉油2kg,冰水20kg,鸡蛋清液5kg,分离蛋白粉1.5kg,食盐1.6kg,酪蛋白酸钠0.7kg,白砂糖2.3kg,瓜尔豆胶0.35kg,鸡精0.5kg,香辛料0.3kg,花雕酒0.3kg,姜汁0.5kg,亚硝酸钠3克,乳酸链球菌素0.3kg,绿豆淀粉2kg,红曲红色素14g。
所述的含有藻朊酸、藻胆蛋白的肉肠生产方法,包括下列步骤:
A.原料预处理:将猪肉清洗干净,并把猪肉和海苔分别绞碎,按重量比例混合均匀;
B.腌制:在步骤A预处理后的原料中依次加入冰水及其他所有辅料搅拌均匀,搅拌时间为20min,肉馅出锅温度控制在8~10℃,
腌制时,料斗肉馅表面平整,并用塑料薄膜覆盖肉表面,用手拍紧使薄膜和肉表面结合紧密;腌制库温度控制在0~4℃,腌制时间控制在36h-48h;
C.灌装
肉肠用17#胶原蛋白肠衣,按照灌装定量需要调整机器,灌装定量准确,长短一致,松紧适度,灌装定量每6根53.5g~54.5g,每根长度为3.5~4㎝,用三角烟熏杆均匀挂杆,每层最多6杆,每车最多6层,且要求每层摆放均匀,层层分布均匀,避免产品相互贴在一起,剪掉多余的肠衣;
E.灌装好的产品要及时入炉,在灌装间存放时间不得超过2h;
F.成熟:热加工
H.冷却:烘烤后的肉肠放于室温自然冷却。
本发明的有益效果:
1.首次以海苔为原料开发肉肠。
2.由于添加海苔的作用,使得产品的具有较好的外观和味道。本发明中所用到的海苔,其中所含的藻胆蛋白、维生素A和维生素E、矿物质、藻朊酸等营养物质都对健康有益。
3.本产品除具有肉制品特有的香味,同时还具有海苔的鲜香味道,适合大部分人群,具有较好的应用前景。
肉肠是给人类提供优质蛋白质和必须脂肪酸的一种肉制品,是人们餐桌上的主要的蛋白原性食品之一,肉肠含有丰富的营养,将海苔与肉肠相结合,添加的成片海苔使肉肠成为既好看又好吃健康的真正绿色安全食品,它最大限度地保持海苔的原有风味,营养特色。不仅丰富了肉肠的营养价值,提高了肉肠的功能性和安全性,而且改善了肉肠的感官性,弥补现有市场肉肠的不足。也改变了传统肉肠的红色肉结构,使肉肠的纵横切面出现了绿色安全感觉。符合现在人们所追求的健康营养安全卫生饮食的要求,具有广阔的前景。目前尚未见到海苔用于肉肠制作工艺的报道。
具体实施方式
实施例1
本实施例提供的含有藻朊酸、藻胆蛋白的肉肠,包括下列组分:
猪肉85kg,海苔1kg,色拉油2kg,冰水20kg,鸡蛋清液5kg,分离蛋白粉1.5kg,食盐1.6kg,酪蛋白酸钠0.7kg,白砂糖2.3kg,瓜尔豆胶0.35kg,鸡精0.5kg,香辛料0.3kg,花雕酒0.3kg,姜汁0.5kg,亚硝酸钠3克,乳酸链球菌素0.3kg,绿豆淀粉2kg,红曲红色素14g。
按产品要求选择原料品种,采用自然解冻法,解冻间温度控制在16±2℃,湿度70%-80%,解冻后表层的肉温要求小于8℃,中心温度-2℃-2℃,应防止解冻过度或不足,符合要求的原料肉要及时进行修整,修去残留淋巴、软骨、碎骨、淤血、筋腱、风干氧化层等,使用前原料肉中心温度要控制在0~6℃。
制备方法如下:
所述的含有藻朊酸、藻胆蛋白的肉肠生产方法,包括下列步骤:
A.原料预处理:将猪肉清洗干净,并把猪肉和海苔分别绞碎,按重量比例混合均匀;
绞肉前将绞肉机及其附件清洗干净,然后安装绞肉机,安装时,先装欲切孔板,再装绞刀,再装孔板。原料猪肉用5mm孔板,鸡肉用5mm孔板。检查机器运行正常后方可绞肉。对于各种原料肉的绞制,要求绞肉刀锋利,以确保颗粒度明显,肉温6℃以下。
B.腌制:在步骤A预处理后的原料中依次加入冰水及其他所有辅料搅拌均匀,搅拌时间为20min,肉馅出锅温度控制在8~10℃。
腌制时,料斗肉馅表面平整,并用塑料薄膜覆盖肉表面,用手拍紧使薄膜和肉表面结合紧密;腌制库温度控制在0~4℃,腌制时间控制在36h-48h;
C.灌装
肉肠用17#胶原蛋白肠衣,按照灌装定量需要调整机器,灌装定量准确,长短一致,松紧适度,灌装定量每6根54g,每根长度为4㎝,用三角烟熏杆均匀挂杆,每层6杆,每车6层,且要求每层摆放均匀,层层分布均匀,避免产品相互贴在一起,剪掉多余的肠衣;
E.灌装好的产品要及时入炉,在灌装间存放时间不得超过2h;
F.成熟:热加工
热加工工艺
H.冷却:烘烤后的肉肠放于室温自然冷却。
I.冷却完成后,进行包装
待产品彻底冷却至中心温度20℃以下,采用真空包装,真空度99%,包装要求封口平整牢固,真空良好,产品从冷却炉出来到开始真空包装,中间时间间隔不能超过4h。
然后二次杀菌
将过金探后的产品放入90(±1)℃水中杀菌15min,放入冷水中冷却至中心温度20℃以下。
J.入库
将通过金属探测仪的产品按标准装筐并挂上标识单,入成品库冷藏保存。搬运过程中要求轻拿轻放。
产品感官质量判定标准
形状:肠体外形饱满,粗细均匀一致,无破损。
长度:产品长度相差不超过5mm,产品两端齐整、美观。
色泽:外观红润,均匀、有光泽,肉颗粒明显。
质地:有弹性,无孔洞,弹性、切片性良好。
风味:咸淡适中,香味浓郁,无异味。
包装:摆放整齐,封口平整严密,热合无皱折。
重量:符合国家《定量包装商品计量监督规定》要求。
本发明产品的理化指标
Claims (3)
1.含有藻朊酸、藻胆蛋白的肉肠,其特征在于,包括下列组分:
猪肉80-100kg,海苔0.5-3kg,色拉油1-3kg,冰水10-30kg,鸡蛋清液1-8kg,分离蛋白粉1-2kg,食盐1-3kg,酪蛋白酸钠0.5-2kg,白砂糖2-3kg,瓜尔豆胶0.1-0.5 kg,鸡精0.1-1kg,香辛料0.1-0.6kg,花雕酒0.1-0.6kg,姜汁0.1-1kg,亚硝酸钠1-5克,乳酸链球菌素0.1-0.6kg,绿豆淀粉1-3kg,红曲红色素10~18g。
2.根据权利要求1所述的含有藻朊酸、藻胆蛋白的肉肠,其特征在于,包括下列组分:
猪肉85kg,海苔1kg,色拉油2kg,冰水20kg,鸡蛋清液5kg,分离蛋白粉1.5kg,食盐1.6kg,酪蛋白酸钠0.7kg,白砂糖2.3kg,瓜尔豆胶0.35 kg,鸡精0.5kg,香辛料0.3kg,花雕酒0.3kg,姜汁0.5kg,亚硝酸钠3克,乳酸链球菌素0.3kg,绿豆淀粉2kg,红曲红色素14g。
3.权利要求1或2所述的含有藻朊酸、藻胆蛋白的肉肠生产方法,其特征在于,包括下列步骤:
A.原料预处理:将猪肉清洗干净,并把猪肉和海苔分别绞碎,按重量比例混合均匀;
B.腌制:在步骤A预处理后的原料中依次加入冰水及其他所有辅料搅拌均匀,搅拌时间为20min,肉馅出锅温度控制在8~10℃;
腌制时,料斗肉馅表面平整,并用塑料薄膜覆盖肉表面,用手拍紧使薄膜和肉表面结合紧密;腌制库温度控制在0~4℃,腌制时间控制在36h -48h;
C. 灌装
肉肠用17#胶原蛋白肠衣,按照灌装定量需要调整机器,灌装定量准确,长短一致,松紧适度,灌装定量每6根53.5g~54.5g,每根长度为3.5~4㎝,用三角烟熏杆均匀挂杆,每层最多6杆,每车最多6层,且要求每层摆放均匀,层层分布均匀,避免产品相互贴在一起,剪掉多余的肠衣;
E.灌装好的产品要及时入炉,在灌装间存放时间不得超过2h;
F.成熟:热加工
H.冷却:烘烤后的肉肠放于室温自然冷却。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610481657.3A CN106107595A (zh) | 2016-06-27 | 2016-06-27 | 含有藻朊酸、藻胆蛋白的肉肠及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610481657.3A CN106107595A (zh) | 2016-06-27 | 2016-06-27 | 含有藻朊酸、藻胆蛋白的肉肠及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106107595A true CN106107595A (zh) | 2016-11-16 |
Family
ID=57267357
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610481657.3A Pending CN106107595A (zh) | 2016-06-27 | 2016-06-27 | 含有藻朊酸、藻胆蛋白的肉肠及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106107595A (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101647579A (zh) * | 2009-08-28 | 2010-02-17 | 烟台深水湾海洋食品有限公司 | 一种海产品肉肠及其制作方法 |
CN103704762A (zh) * | 2013-12-20 | 2014-04-09 | 余贤祥 | 一种海苔猪肉肠 |
CN104489737A (zh) * | 2014-12-17 | 2015-04-08 | 大足县四海养殖专业合作社 | 一种猪肉肠 |
-
2016
- 2016-06-27 CN CN201610481657.3A patent/CN106107595A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101647579A (zh) * | 2009-08-28 | 2010-02-17 | 烟台深水湾海洋食品有限公司 | 一种海产品肉肠及其制作方法 |
CN103704762A (zh) * | 2013-12-20 | 2014-04-09 | 余贤祥 | 一种海苔猪肉肠 |
CN104489737A (zh) * | 2014-12-17 | 2015-04-08 | 大足县四海养殖专业合作社 | 一种猪肉肠 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102754858B (zh) | 一种夹心鱼肉烤肠及其加工方法 | |
CN103040015A (zh) | 多种风味獭兔肉即食产品的制作方法 | |
CN102845764A (zh) | 一种低脂中式香肠及其制作方法 | |
CN102613597A (zh) | 一种即食腊肉火腿食品及其加工工艺 | |
CN101940305A (zh) | 滋补营养型,方便快餐煲汤 | |
CN101983587A (zh) | 一种鳢鱼香肠及其制作方法 | |
CN105054106B (zh) | 一种雪梨香肠及其制作方法 | |
CN104997068A (zh) | 一种即食浸汁手撕鱼及其加工方法 | |
CN104026627A (zh) | 一种香肠及其加工方法 | |
CN105325939A (zh) | 一种腐皮虾卷及其加工工艺 | |
CN1326692A (zh) | 一种豆腐制品及加工方法 | |
CN103734803A (zh) | 一种龙虾火腿肠的加工方法 | |
CN103859427A (zh) | 一种西式油煎无骨猪排的制作方法及产品 | |
CN103230047A (zh) | 一种雪莲果双歧兔肉香肠及其制备方法 | |
CN105166996A (zh) | 墨鱼沙拉制品及其制作方法 | |
CN105166655A (zh) | 一种速冻番茄水饺及其制作工艺 | |
CN102160653A (zh) | 强化钙铁锌硒优质牛肉 | |
CN108323702A (zh) | 一种爽口牛肉丁的加工工艺 | |
CN106107595A (zh) | 含有藻朊酸、藻胆蛋白的肉肠及其制备方法 | |
CN103549507A (zh) | 一种鲜味火腿肠及其制备方法 | |
CN106721983A (zh) | 五彩发面煎饺及其制作方法 | |
CN104719983A (zh) | 一种糯米鱼肉丸及其制备方法 | |
CN1981632A (zh) | 一种儿童强化营养肉肠及其生产方法 | |
CN104323190A (zh) | 一种松茸酸菜牛羊肉麻辣全料 | |
CN107440002A (zh) | 一种高钙调理鱼骨肠及其制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161116 |