CN106579009A - 一种秋葵风味鹧鸪肉脯 - Google Patents
一种秋葵风味鹧鸪肉脯 Download PDFInfo
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Abstract
本发明提公开了一种秋葵风味鹧鸪肉脯,其以秋葵、鹧鸪为原料,同时添加韭菜子、葫芦茶,制作出一种秋葵风味鹧鸪肉脯。其充分利用秋葵、鹧鸪的营养价值,与中药相互配伍,协同增效,具有补肝益肾、壮阳固精的功效。发明中,采用纤维素酶、半纤维素酶与果胶酶对原料秋葵进行了联合酶解,有效去除了秋葵的青涩味;对中药泥进行了甜酒曲初发酵,为产品添加了醇香味,制得的成品油润透亮,味道鲜美、醇厚,咸甜适中,风味独特,且具有一定的保健功能,长期食用可明显改善因腰膝无力人群的不适。其制作工艺简单,食用方便,符合当前市场发展需要,可以进行规模化生产。
Description
本申请为申请号201610511751.9、申请日2016年7月4日、发明名称为“一种秋葵风味鹧鸪肉脯及其制作方法”的分案申请。
技术领域
本发明涉及食品加工领域,具体涉及以秋葵、鹧鸪为原料,加入具有保健功效的中药材,制得的一种秋葵风味鹧鸪肉脯。
背景技术
秋葵,一年生草本植物。根系发达,吸收力强,茎直立分枝,直根性,根深达1m以上。果实为蒴果,长10余公分,先端细尖,略有弯曲,细长似羊角或辣椒,果皮薄革质,先端尖细,果色从淡绿至深绿色,亦有紫红色者;果形可分长果形或短果形,5角至多角,也有呈圆形者。果实含有特殊黏滑物质,更具有特殊香气或风味。秋葵中富含的锌和硒等微量元素,对增强人体防癌抗癌能力很有帮助。具有利咽、通淋、下乳、调经等功效,主治疗咽喉肿痛、小便淋涩、预防糖尿病、预防癌症、保护胃黏膜。
鹧鸪,又名中华鹧鸪,是鸟类的一种,体形似鸡而比鸡小,羽毛大多黑白相杂,尤以背上和胸、腹等部的眼状白斑更为显著。成年的鹧鸪全长约30厘米,体重约300克左右。鹧鸪是杂食性鸟类,嗜食蚱蜢、蚂蚁及其他昆虫,同时亦食野生果实、杂草种子和植物嫩芽。鹧鸪具有壮阳补肾、强身健体的功效,常用于贫血、失眠、神经衰弱、治疗头晕和高血压、治疗老年哮喘等症。
韭菜子,多年生草本植物,全草有韭香味。叶基生,扁平,狭线形,鳞茎狭圆锥形,顶生伞形花序,总苞片膜状,宿存;花被基部稍合生,裂片6,白色,长圆状披针形,子房三棱形。蒴果倒卵形,有三棱。秋季果实成熟时采收果序,晒干,搓出种子,除去杂质。韭菜子味辛、甘,性温,具有补肝益肾、暖腰壮膝、助阳固精的功效,常用于阳痿、遗精、遗尿小便频数、腰膝酸软、冷痛、白带过多。
葫芦茶,为豆科植物葫芦茶的地上部分。灌木或亚灌木,茎直立,高1-2米。幼枝三棱形,棱上被疏短硬毛,老时渐变无。叶仅具单小叶;托叶披针形,长1.3-2厘米,有条纹;叶柄长1-3厘米,两侧有宽翅,翅宽4-8毫米,与叶同质;小叶纸质,狭披针形至卵状披针形,长5.8-13厘米,宽1.1-3.5厘米,先端急尖,基部圆形或浅心形,上面无毛,下面中脉或侧脉疏被短柔毛,侧脉每边8-14条,不达叶缘,叶下面网脉明显。葫芦茶味苦、涩,性凉,具有清热解毒、利湿退黄、消积杀虫的功效,常用于中暑烦渴、感冒发热、咽喉肿痛、肺病咳血、肾炎、小儿疳积、黄疸、泄泻、痢疾、风湿关节痛、钩虫病、疥疮。
肉脯是肉类腌制、烘烤的片状肉制品,采用传统工艺,选用上等新鲜精瘦肉切片,加入多种天然香料露,经数十道工序精制而成。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。以秋葵、鹧鸪为主要原料,韭菜子、葫芦茶为保健原料,生产出一种秋葵风味鹧鸪肉脯,目前还未见报道和产品上市。
发明内容
本发明以秋葵、鹧鸪为原料,同时添加韭菜子、葫芦茶开发出一种秋葵风味鹧鸪肉脯。填补了国内使用这类原料制作肉脯的一项空白。
一种秋葵风味鹧鸪肉脯及其制作方法,采用以下步骤:
A.秋葵预处理:取表皮完整的新鲜秋葵,放入洗涤槽,用流动清水清洗干净,去蒂,通过切碎机切成0.5-1厘米的碎段,加入秋葵碎段重0.2-0.4%的纤维素酶、0.3-0.5%的半纤维素酶、0.2-0.4%的果胶酶,加热至38-42℃,保持40-60分钟,再放入装有80-120目网筛的打浆机进行打浆,制得酶解秋葵泥;
B.鹧鸪预处理:取人工养殖的鹧鸪,除去羽毛、内脏、头、屁股等杂质,清洗干净,放入剔骨机进行剔骨,再放入装有60-80目网筛的打浆机进行打浆,制得鹧鸪肉泥;
C.调味腌制:取鹧鸪肉泥放入不锈钢容器中,加入鹧鸪肉泥重0.5-1.5%的食盐、1-3%的料酒、0.5-1%的黑胡椒、0.5-1%的细砂糖、3-6%的鱼露,混合搅拌均匀,放入调味机调味腌制100-150分钟,温度控制在10℃以下;
D.中药材预处理:按一定比例取韭菜子、葫芦茶,加入原料中药材重10-20倍的水,浸泡2-3小时,再煎煮30-60分钟,后连同煎煮液一起,用打浆机制成中药泥,加入中药泥重2-5倍的熟米饭、0.8-1.5%的甜酒曲,密封静置发酵,待酒精度达到0.3-0.8%重量比,结束发酵;
E.配料:取秋葵泥5-15重量份、腌制好的鹧鸪肉泥80-100重量份、发酵的米饭中药泥2-4重量份、淀粉3-10重量份、冰水适量,混合搅拌均匀,制得秋葵鹧鸪混合泥;
F.压片:铺好锡纸,在锡纸表面轻刷一层植物油,将混合好秋葵鹧鸪泥均匀地平铺在锡纸上,通过压片机制成0.2-0.4厘米的片状;
G.烘干:将压制好的秋葵鹧鸪肉片放入烘干机,烘干至含水量降至23-28%,干燥温度控制在55-60℃;
H.焙烤:取出烘干的半成品,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℃,焙烤至含水量低于20%;
I.切片:取出焙烤好的秋葵风味鹧鸪肉脯,通过切形机切成长5-8厘米、宽2-4厘米的片状;
J. 包装、贮藏:待秋葵风味鹧鸪肉脯冷却,用食品级包装物进行包装,检验合格后贮存于通风、干燥、避光处。
本发明所述步骤D中一定比例的中药材为以下原料重量比:韭菜子50-60%、葫芦茶40-50%。
本发明所述步骤E中淀粉可以是荸荠淀粉、葛根淀粉、芡实淀粉中的一种或几种。
本发明所述步骤E中配料过程中,温度需低于10℃。
本发明所述步骤H焙烤过程中,翻面一次。
本发明的作用机理:
秋葵,利咽通淋、下乳调经;鹧鸪,壮阳补肾、强身健体;韭菜子,补肝益肾、助阳固精;葫芦茶,清热解毒、消积杀虫。利用以上四味中药相互配伍,协同生效,通过调节脾的健运,肝的升发,促进肾的封藏,固达补肝益肾、壮阳固精的功效。
本发明以秋葵、鹧鸪为原料,同时添加韭菜子、葫芦茶,制作出一种秋葵风味鹧鸪肉脯。其充分利用秋葵、鹧鸪的营养价值,与中药相互配伍,协同增效,具有补肝益肾、壮阳固精的功效。发明中,采用纤维素酶、半纤维素酶与果胶酶对原料秋葵进行了联合酶解,有效去除了秋葵的青涩味;对中药泥进行了甜酒曲初发酵,为产品添加了醇香味,制得的成品油润透亮,味道鲜美、醇厚,咸甜适中,风味独特,且具有一定的保健功能,长期食用可明显改善因腰膝无力人群的不适。其制作工艺简单,食用方便,符合当前市场发展需要,可以进行规模化生产。
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1,一种秋葵风味鹧鸪肉脯及其制作方法,采用以下步骤:
A.秋葵预处理:取表皮完整的新鲜秋葵,放入洗涤槽,用流动清水清洗干净,去蒂,通过切碎机切成0.5-1厘米的碎段,加入秋葵碎段重0.3%的纤维素酶、0.5%的半纤维素酶、0.4%的果胶酶,加热至38-42℃,保持50分钟,再放入装有100目网筛的打浆机进行打浆,制得酶解秋葵泥;
B.鹧鸪预处理:取人工养殖的鹧鸪,除去羽毛、内脏、头、屁股等杂质,清洗干净,放入剔骨机进行剔骨,再放入装有80目网筛的打浆机进行打浆,制得鹧鸪肉泥;
C.调味腌制:取鹧鸪肉泥放入不锈钢容器中,加入鹧鸪肉泥重1%的食盐、2%的料酒、0.6%的黑胡椒、0.8%的细砂糖、5%的鱼露,混合搅拌均匀,放入调味机调味腌制120分钟,温度控制在10℃以下;
D.中药材预处理:按重量比例取韭菜子55%、葫芦茶45%,加入原料中药材重10倍的水,浸泡2小时,再煎煮30分钟,后连同煎煮液一起,用打浆机制成中药泥,加入中药泥重3倍的熟米饭、1%的甜酒曲,密封静置发酵,待酒精度达到0.5%重量比,结束发酵;
E.配料:取秋葵泥10kg、腌制好的鹧鸪肉泥100kg、发酵的米饭中药泥3kg、芡实淀粉5kg3-10重量份、冰水适量,混合搅拌均匀,制得秋葵鹧鸪混合泥,温度控制在10℃以下;
F.压片:铺好锡纸,在锡纸表面轻刷一层植物油,将混合好秋葵鹧鸪泥均匀地平铺在锡纸上,通过压片机制成0.3厘米的片状;
G.烘干:将压制好的秋葵鹧鸪肉片放入烘干机,烘干至含水量降至25%,干燥温度控制在56℃;
H.焙烤:取出烘干的半成品,刷上一层蜂蜜,撒上白芝麻,放入焙烤设备中,温度控制在190℃,焙烤至含水量低于20%,焙烤过程中,翻面一次;
I.切片:取出焙烤好的秋葵风味鹧鸪肉脯,通过切形机切成长6厘米、宽3厘米的片状;
J. 包装、贮藏:待秋葵风味鹧鸪肉脯冷却,用食品级包装物进行包装,检验合格后贮存于通风、干燥、避光处。
本发明实施例1经17位腰膝无力的人群,连续食用10天,每日20克,症状明显缓解人数为10人,有效率为58.82%;连续食用20天,每日20克以上,症状明显缓解人数为12人,有效率为70.59%。
实施例2,一种秋葵风味鹧鸪肉脯及其制作方法,采用以下步骤:
A.秋葵预处理:取表皮完整的新鲜秋葵,放入洗涤槽,用流动清水清洗干净,去蒂,通过切碎机切成0.5-1厘米的碎段,加入秋葵碎段重0.4%的纤维素酶、0.3%的半纤维素酶、0.4%的果胶酶,加热至38-42℃,保持50分钟,再放入装有100目网筛的打浆机进行打浆,制得酶解秋葵泥;
B.鹧鸪预处理:取人工养殖的鹧鸪,除去羽毛、内脏、头、屁股等杂质,清洗干净,放入剔骨机进行剔骨,再放入装有80目网筛的打浆机进行打浆,制得鹧鸪肉泥;
C.调味腌制:取鹧鸪肉泥放入不锈钢容器中,加入鹧鸪肉泥重1.2%的食盐、1.5%的料酒、0..8%的黑胡椒、1%的细砂糖、4%的鱼露,混合搅拌均匀,放入调味机调味腌制100分钟,温度控制在10℃以下;
D.中药材预处理:按重量比例取韭菜子22%、葫芦茶15%、山茶花18%、高良姜25%、昆布20%,加入原料中药材重15倍的水,浸泡2.5小时,再煎煮50分钟,后连同煎煮液一起,用打浆机制成中药泥,加入中药泥重3.5倍的熟米饭、1.2%的甜酒曲,密封静置发酵,待酒精度达到0.6%重量比,结束发酵;
E.配料:取秋葵泥20kg、腌制好的鹧鸪肉泥200kg、发酵的米饭中药泥6kg、荸荠淀粉12kg、冰水适量,混合搅拌均匀,制得秋葵鹧鸪混合泥,温度控制在10℃以下;
F.压片:铺好锡纸,在锡纸表面轻刷一层植物油,将混合好秋葵鹧鸪泥均匀地平铺在锡纸上,通过压片机制成0.4厘米的片状;
G.烘干:将压制好的秋葵鹧鸪肉片放入烘干机,烘干至含水量降至26%,干燥温度控制在57℃;
H.焙烤:取出烘干的半成品,刷上一层蜂蜜,撒上白芝麻,放入焙烤设备中,温度控制在200℃,焙烤至含水量低于20%,焙烤过程中,翻面一次;
I.切片:取出焙烤好的秋葵风味鹧鸪肉脯,通过切形机切成长8厘米、宽4厘米的片状;
J. 包装、贮藏:待秋葵风味鹧鸪肉脯冷却,用食品级包装物进行包装,检验合格后贮存于通风、干燥、避光处。
本发明所述步骤E中配料过程中,温度需低于10℃。
本发明所述步骤H焙烤过程中,翻面一次。
山茶花,又名山茶花,是山茶科、山茶属多种植物和园艺品种的通称。花瓣为碗形,分单瓣或重瓣,单瓣茶花多为原始花种,重瓣茶花的花瓣可多达60片。茶花有不同程度的红、紫、白、黄各色花种,甚至还有彩色斑纹茶花,而花枝最高可以达到4米。山茶花味微辛、甘,具有凉血止血、散瘀消肿的功效,主治吐血、衄血、咳血、便血、痔血、赤血痢、血淋、血崩、带下、烫伤、跌扑损伤。
高良姜,为姜科植物高良姜的干燥根茎。夏末秋初采挖,除去须根和残留的鳞片,洗净,切段,晒干。高良姜味辛,性热,归脾、胃经,具有温胃止呕、散寒止痛的功效,常用于脘腹冷痛、胃寒呕吐、嗳气吞酸。
昆布,为海带科植物海带或翅藻科植物昆布的干燥叶状体。夏、秋二季采捞,晒干。褐藻纲,翅藻科。孢子体大型,褐色、革质,高30-100cm,分叶片、柄部、固着器、固着器假根状。假根两叉式分支,柄部圆柱状,近叶片部渐扁平,叶片两侧羽状或复羽状分支,中部稍厚,居间生长,长1-12cm,粗3-7mm,粗锯齿叶缘。昆布气腥,味咸,归肝、胃、肾经,具有软坚散结、消肿利水、润下消痰的功效,常用于甲状腺肿、颈淋巴结肿、支气管炎、肺结核、咳嗽和老年性白内障等症。
本发明实施例2的作用机理:
秋葵,利咽通淋、下乳调经;鹧鸪,壮阳补肾、强身健体;韭菜子,补肝益肾、助阳固精;葫芦茶,清热解毒、消积杀虫;山茶花,凉血止血、散瘀消肿高良姜,温胃止呕、散寒止痛;昆布,消肿利水、润下消痰。利用以上七味中药相互配伍,协同生效,通过调节脾的健运,肺的肃降,肝的升发,促进肾的封藏,固达补肝益肾、壮阳固精的功效。
本发明实施例2经21位腰膝无力的人群,连续食用10天,每日20克,症状明显缓解人数为15人,有效率为71.43%;连续食用20天,每日20克以上,症状明显缓解人数为17人,有效率为80.95%。
实施例3,一种秋葵风味鹧鸪肉脯,采用以下步骤制作:
A.秋葵预处理:取表皮完整的新鲜秋葵,放入洗涤槽,用流动清水清洗干净,去蒂,通过切碎机切成0.5-1厘米的碎段,加入秋葵碎段重0.4%的纤维素酶、0.3%的半纤维素酶、0.2%的果胶酶,加热至38-42℃,保持45分钟,再放入装有100目网筛的打浆机进行打浆,制得酶解秋葵泥;
B.鹧鸪预处理:取人工养殖的鹧鸪,除去羽毛、内脏、头、屁股等杂质,清洗干净,放入剔骨机进行剔骨,再放入装有80目网筛的打浆机进行打浆,制得鹧鸪肉泥;
C.调味腌制:取鹧鸪肉泥放入不锈钢容器中,加入鹧鸪肉泥重1%的食盐、1.5%的料酒、0.6%的黑胡椒、0.8%的细砂糖、5%的鱼露,混合搅拌均匀,放入调味机调味腌制130分钟,温度控制在10℃以下;
D.中药材预处理:按重量比例取韭菜子18%、葫芦茶13%、山茶花15%、高良姜17%、昆布12%、浙桐皮13%、海蟹壳12%,加入原料中药材重18倍的水,浸泡3小时,再煎煮60分钟,后连同煎煮液一起,用打浆机制成中药泥,加入中药泥重4倍的熟米饭、1.2%的甜酒曲,密封静置发酵,待酒精度达到5%重量比,结束发酵;
E.配料:取秋葵泥30kg、腌制好的鹧鸪肉泥300kg、发酵的米饭中药泥8kg、葛根淀粉15kg、冰水适量,混合搅拌均匀,制得秋葵鹧鸪混合泥,温度控制在10℃以下;
F.压片:铺好锡纸,在锡纸表面轻刷一层植物油,将混合好秋葵鹧鸪泥均匀地平铺在锡纸上,通过压片机制成0.3厘米的片状;
G.烘干:将压制好的秋葵鹧鸪肉片放入烘干机,烘干至含水量降至24%,干燥温度控制在55-60℃;
H.焙烤:取出烘干的半成品,刷上一层蜂蜜,撒上白芝麻,放入焙烤设备中,温度控制在190-210℃,焙烤至含水量低于20%,焙烤过程中,翻面一次;
I.切片:取出焙烤好的秋葵风味鹧鸪肉脯,通过切形机切成长6厘米、宽3厘米的片状;
J. 包装、贮藏:待秋葵风味鹧鸪肉脯冷却,用食品级包装物进行包装,检验合格后贮存于通风、干燥、避光处。
浙桐皮,芸香科植物樗叶花椒的树皮, 树皮薄板状或卷曲,厚1.5-3mm。外表面黑灰色或淡黑灰色,并有灰白色斑纹,多皱缩纵条纹及纵向凹纹,有乳头状钉刺;内表面黄棕色,有细密纵纹。质硬脆,断面纤维性。浙桐皮性平,味苦,具有祛风化湿、通经活络的功效,常用于腰膝疼痛、顽痹、疥癣。
海蟹壳,为梭子蟹科动物三疣梭子蟹的甲壳。加工或食用时,拣取外壳,洗净,晒干。海蟹壳味咸,性凉,具有消食化滞、活血止痛、解毒消肿的功效,常用于饮食积滞、跌伤瘀痛、痈肿疮毒。
本发明实施例3的作用机理:
秋葵,利咽通淋、下乳调经;鹧鸪,壮阳补肾、强身健体;韭菜子,补肝益肾、助阳固精;葫芦茶,清热解毒、消积杀虫;山茶花,凉血止血、散瘀消肿高良姜,温胃止呕、散寒止痛;昆布,消肿利水、润下消痰;浙桐皮,祛风化湿、通经活络;海蟹壳,消食化滞、活血止痛。利用以上九味中药相互配伍,协同生效,通过调节脾的健运,肺的肃降,肝的升发,促进肾的封藏,固达补肝益肾、壮阳固精的功效。
本发明实施例3经24位腰膝无力的人群,连续食用7天,每日30克,症状明显缓解人数为19人,有效率为79.17%;连续食用15天,每日30克以上,症状明显缓解人数为21人,有效率为87.5%。
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 (4)
1.一种秋葵风味鹧鸪肉脯,其特征在于,采用以下步骤制作:
A.秋葵预处理:取表皮完整的新鲜秋葵,放入洗涤槽,用流动清水清洗干净,去蒂,通过切碎机切成0.5-1厘米的碎段,加入秋葵碎段重0.4%的纤维素酶、0.3%的半纤维素酶、0.2%的果胶酶,加热至38-42℃,保持45分钟,再放入装有100目网筛的打浆机进行打浆,制得酶解秋葵泥;
B.鹧鸪预处理:取人工养殖的鹧鸪,除去羽毛、内脏、头、屁股等杂质,清洗干净,放入剔骨机进行剔骨,再放入装有80目网筛的打浆机进行打浆,制得鹧鸪肉泥;
C.调味腌制:取鹧鸪肉泥放入不锈钢容器中,加入鹧鸪肉泥重1%的食盐、1.5%的料酒、0.6%的黑胡椒、0.8%的细砂糖、5%的鱼露,混合搅拌均匀,放入调味机调味腌制130分钟,温度控制在10℃以下;
D.中药材预处理:按重量比例取韭菜子18%、葫芦茶13%、山茶花15%、高良姜17%、昆布12%、浙桐皮13%、海蟹壳12%,加入原料中药材重18倍的水,浸泡3小时,再煎煮60分钟,后连同煎煮液一起,用打浆机制成中药泥,加入中药泥重4倍的熟米饭、1.2%的甜酒曲,密封静置发酵,待酒精度达到5%重量比,结束发酵;
E.配料:取秋葵泥30kg、腌制好的鹧鸪肉泥300kg、发酵的米饭中药泥8kg、葛根淀粉15kg、冰水适量,混合搅拌均匀,制得秋葵鹧鸪混合泥,温度控制在10℃以下;
F.压片:铺好锡纸,在锡纸表面轻刷一层植物油,将混合好秋葵鹧鸪泥均匀地平铺在锡纸上,通过压片机制成0.3厘米的片状;
G.烘干:将压制好的秋葵鹧鸪肉片放入烘干机,烘干至含水量降至24%,干燥温度控制在55-60℃;
H.焙烤:取出烘干的半成品,刷上一层蜂蜜,撒上白芝麻,放入焙烤设备中,温度控制在190-210℃,焙烤至含水量低于20%,焙烤过程中,翻面一次;
I.切片:取出焙烤好的秋葵风味鹧鸪肉脯,通过切形机切成长6厘米、宽3厘米的片状;
J. 包装、贮藏:待秋葵风味鹧鸪肉脯冷却,用食品级包装物进行包装,检验合格后贮存于通风、干燥、避光处。
2.根据权利要求1所述的一种秋葵风味鹧鸪肉脯,其特征在于:所述步骤E中淀粉可以是荸荠淀粉、葛根淀粉、芡实淀粉中的一种或几种。
3.根据权利要求1所述的一种秋葵风味鹧鸪肉脯,其特征在于:所述步骤E中配料过程中,温度需低于10℃。
4.根据权利要求1所述的一种秋葵风味鹧鸪肉脯,其特征在于:所述步骤H焙烤过程中,翻面一次。
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