CN106579031A - 一种滁菊香肠的加工方法 - Google Patents
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Abstract
本发明公开了一种滁菊香肠的加工方法,包括步骤:(1)制备滁菊全浸膏冻干粉;(2)制蓝莓粉;(3)制鸡腿菇颗粒;(4)制桂花粉;(5)绞肉馅;(6)将滁菊全浸膏冻干粉、蓝莓粉、鸡腿菇颗粒、桂花粉、肉馅与马蹄粉、盐、酱油、紫苏籽油、香辛料、白糖、蜂蜜、水混合,搅拌得馅料;(7)猪肠衣灌制;(8)扎孔排气;(9)烘干;(10)包装。本发明的滁菊香肠的加工方法,制成的香肠,不油腻,具有护肝明目、疏筋活血、调血脂、降血压、消食除胀、减肥降脂、增强免疫力等多种保健功效,对高血压、高血糖、高血脂有预防和辅助治疗作用。
Description
技术领域
本发明涉及畜产品加工技术领域,尤其涉及一种滁菊香肠的加工方法。
背景技术
香肠是一种利用非常古老的食物生产和肉食保存技术的食物,将动物的肉绞碎成条状,再灌入肠衣制成的长圆柱体管状食品。中国的香肠有着悠久的历史,香肠的类型也有很多,主要分为川味儿香肠和广味儿香肠。主要的不同处就在于广味儿是甜的,川味儿是辣的。过年吃自制的香肠已经成为了南方很多地区的习俗,一直保留到了今天。香肠以猪或羊的小肠衣或大肠衣灌入调好味的肉料干制而成。香肠一般指猪肉香肠,全国各地均有生产,著名的有江苏如皋香肠、云塔香肠、广东腊肠、四川宜宾广味香肠、山东招远香肠、湖南张家界湘小伍家香肠、武汉香肠、辽宁腊肠、贵州小香肠、莱芜南肠、潍坊香肠、正阳楼风干肠和江苏香肠等;按风味分,有五香香肠、玫瑰香肠、辣味香肠等,各具特色。
滁菊为诸药用菊花之首,具有很高的药用价值,试验研究发现,滁菊花中含有大量的黄酮、挥发油、多酚、多糖、人体必需氨基酸及矿物元素等,其中黄酮、挥发油、锌、硒等含量均超过其它菊花。滁菊花以平肝明目见长,常用于治疗肝阳上亢、高血压等所致的头晕目眩等症。滁菊花所含的挥发油具有广谱抗菌作用;菊花中黄酮类化合物具有显著的清除人体内自由基、抗老化、抗突变、调血脂、降血压等药理保健功能,能扩张冠状动脉,增加血流量,改善糖和脂类代谢,保护心血管系统、肝组织等;所含的锌、硒,可促进细胞分裂、延缓肌体衰老。滁菊花有明目的功效,可缓解眼睛疲劳、视力模糊,对恢复视力也有帮助。
目前还没有添加滁菊为原料制作成香肠的报道。
发明内容
本发明的目的是克服现有技术的不足,提供一种滁菊香肠的加工方法,制成的香肠,不油腻,营养丰富,具有护肝明目、疏筋活血、调血脂、降血压、消食除胀、减肥降脂、增强免疫力等多种保健功效,对高血压、高血糖、高血脂有预防和辅助治疗作用。
为了实现上述目的,本发明采用如下技术方案:
一种滁菊香肠的加工方法,包括以下步骤:
(1)将滁菊花采用双提法制得挥发油和水提取物,得到的药渣再经乙醇提取得到醇提取物,合并水提物和醇提物,浓缩,冷冻干燥得到冻干粉,将制得的挥发油用β-环糊精包裹后,形成包裹物,最后将得到的冻干粉和包裹物混合,制备成滁菊全浸膏冻干粉;
(2)取蓝莓,清洗干净,用打浆机将蓝莓打成蓝莓泥,打浆时加入其重量20-25%的水,然后过滤,滤液干燥,得蓝莓粉;
(3)将鸡腿菇洗净,切成鸡腿菇颗粒,然后置于蒸笼上蒸5-8min,待用;
(4)将桂花洗净,用其重量0.2%的柠檬酸、0.2%的维生素C混合溶液浸泡1-2h,然后置于微波炉中微波加热30s,再置烘箱中40-50℃烘干2-3h,粉碎得桂花粉;
(5)将猪肉清洗干净,采用绞肉机绞成肉馅,然后置蒸笼上蒸50min,待用;
(6)将滁菊全浸膏冻干粉、蓝莓粉、鸡腿菇颗粒、桂花粉、肉馅与马蹄粉、盐、酱油、紫苏籽油、香辛料、白糖、蜂蜜、水混合,置于拌机中搅拌15-20分钟,得馅料;
(7)猪肠衣灌制:选用猪肠衣,将猪肠衣用温水浸泡后套在灌肠机上,将馅料均匀饱满的灌入猪肠衣,然后放置在蒸笼里蒸20-30min;
(8)扎孔排气:蒸熟后的香肠每隔10cm结扎一道,针刺肠体排除内部空气;
(9)烘干:将蒸好的的香肠送入烘房,先25-40℃烘10-15min,然后40-55℃烘20-25min,再55-60℃烘干15-20h,最后50-55℃烘干3-5h,即可出烘房;
(10)包装:采用真空包装机真空包装即可。
步骤(6)中按重量份计,滁菊全浸膏冻干粉2-6份、蓝莓粉3-7份、鸡腿菇颗粒5-10份、桂花粉0.8-1.2份、肉馅80-100份、马蹄粉3-4份、盐0.3-0.8份、酱油0.1-0.5份、紫苏籽油1-5份、香辛料0.1-0.4份、白糖2-4份、蜂蜜3-5份、水30-50份。
与已有技术相比,本发明的有益效果如下:
本发明的滁菊香肠的加工方法,制成的香肠,不油腻,营养丰富,具有护肝明目、疏筋活血、调血脂、降血压、消食除胀、减肥降脂、增强免疫力等多种保健功效,对高血压、高血糖、高血脂有预防和辅助治疗作用。
具体实施方式
以下结合实施例对本发明作进一步的说明,但本发明不仅限于这些实施例,在未脱离本发明宗旨的前提下,所作的任何改进均落在本发明的保护范围之内。
实施例1:
一种滁菊香肠的加工方法,包括以下步骤:
(1)将滁菊花采用双提法制得挥发油和水提取物,得到的药渣再经乙醇提取得到醇提取物,合并水提物和醇提物,浓缩,冷冻干燥得到冻干粉,将制得的挥发油用β-环糊精包裹后,形成包裹物,最后将得到的冻干粉和包裹物混合,制备成滁菊全浸膏冻干粉;
(2)取蓝莓,清洗干净,用打浆机将蓝莓打成蓝莓泥,打浆时加入其重量25%的水,然后过滤,滤液干燥,得蓝莓粉;
(3)将鸡腿菇洗净,切成鸡腿菇颗粒,然后置于蒸笼上蒸8min,待用;
(4)将桂花洗净,用其重量0.2%的柠檬酸、0.2%的维生素C混合溶液浸泡2h,然后置于微波炉中微波加热30s,再置烘箱中50℃烘干2h,粉碎得桂花粉;
(5)将猪肉清洗干净,采用绞肉机绞成肉馅,然后置蒸笼上蒸50min,待用;
(6)将滁菊全浸膏冻干粉、蓝莓粉、鸡腿菇颗粒、桂花粉、肉馅与马蹄粉、盐、酱油、紫苏籽油、香辛料、白糖、蜂蜜、水混合,置于拌机中搅拌15分钟,得馅料;按重量份计,滁菊全浸膏冻干粉5份、蓝莓粉5份、鸡腿菇颗粒10份、桂花粉1.0份、肉馅100份、马蹄粉4份、盐0.5份、酱油0.3份、紫苏籽油3份、香辛料0.3份、白糖3份、蜂蜜5份、水50份;
(7)猪肠衣灌制:选用猪肠衣,将猪肠衣用温水浸泡后套在灌肠机上,将馅料均匀饱满的灌入猪肠衣,然后放置在蒸笼里蒸20min;
(8)扎孔排气:蒸熟后的香肠每隔10cm结扎一道,针刺肠体排除内部空气;
(9)烘干:将蒸好的的香肠送入烘房,先25-40℃烘10-15min,然后40-55℃烘20-25min,再55-60℃烘干15-20h,最后50-55℃烘干3-5h,即可出烘房;
(10)包装:采用真空包装机真空包装即可。
Claims (2)
1.一种滁菊香肠的加工方法,其特征在于:包括以下步骤:
(1)将滁菊花采用双提法制得挥发油和水提取物,得到的药渣再经乙醇提取得到醇提取物,合并水提物和醇提物,浓缩,冷冻干燥得到冻干粉,将制得的挥发油用β-环糊精包裹后,形成包裹物,最后将得到的冻干粉和包裹物混合,制备成滁菊全浸膏冻干粉;
(2)取蓝莓,清洗干净,用打浆机将蓝莓打成蓝莓泥,打浆时加入其重量20-25%的水,然后过滤,滤液干燥,得蓝莓粉;
(3)将鸡腿菇洗净,切成鸡腿菇颗粒,然后置于蒸笼上蒸5-8min,待用;
(4)将桂花洗净,用其重量0.2%的柠檬酸、0.2%的维生素C混合溶液浸泡1-2h,然后置于微波炉中微波加热30s,再置烘箱中40-50℃烘干2-3h,粉碎得桂花粉;
(5)将猪肉清洗干净,采用绞肉机绞成肉馅,然后置蒸笼上蒸50min,待用;
(6)将滁菊全浸膏冻干粉、蓝莓粉、鸡腿菇颗粒、桂花粉、肉馅与马蹄粉、盐、酱油、紫苏籽油、香辛料、白糖、蜂蜜、水混合,置于拌机中搅拌15-20分钟,得馅料;
(7)猪肠衣灌制:选用猪肠衣,将猪肠衣用温水浸泡后套在灌肠机上,将馅料均匀饱满的灌入猪肠衣,然后放置在蒸笼里蒸20-30min;
(8)扎孔排气:蒸熟后的香肠每隔10cm结扎一道,针刺肠体排除内部空气;
(9)烘干:将蒸好的的香肠送入烘房,先25-40℃烘10-15min,然后40-55℃烘20-25min,再55-60℃烘干15-20h,最后50-55℃烘干3-5h,即可出烘房;
(10)包装:采用真空包装机真空包装即可。
2.根据权利要求1所述的滁菊香肠的加工方法,其特征在于:步骤(6)中按重量份计,滁菊全浸膏冻干粉2-6份、蓝莓粉3-7份、鸡腿菇颗粒5-10份、桂花粉0.8-1.2份、肉馅80-100份、马蹄粉3-4份、盐0.3-0.8份、酱油0.1-0.5份、紫苏籽油1-5份、香辛料0.1-0.4份、白糖2-4份、蜂蜜3-5份、水30-50份。
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