CN106666455A - 一种葛根风味鹧鸪火腿及其制作方法 - Google Patents
一种葛根风味鹧鸪火腿及其制作方法 Download PDFInfo
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Abstract
本发明公开了一种葛根风味鹧鸪火腿及其制作方法,其以葛根、鹧鸪为原料,同时添加砂仁、布荆,制作出一种木薯风味鹧鸪火腿。其充分利用葛根、鹧鸪的营养价值,与中药相互配伍,协同增效,具有补肾壮阳、强身健体的功效。发明中,采用纤维素酶、半纤维素酶与蛋白酶对原料葛根进行了联合酶解,有效去除了葛根的青涩味,制成的成品肉质细腻,鲜嫩爽口,营养丰富,且具有一定的保健功能,长期食用可明显改善因睡眠不足导致的头昏失眠、体倦乏力人群的不适。其制作工艺简单,易于实现,携带方便,食用简单,保质期长,经济效益、社会效益显著。
Description
本申请为申请号201610511457.8、申请日2016年7月4日、发明名称为“一种葛根风味鹧鸪火腿”的分案申请。
技术领域
本发明涉及食品加工领域,具体涉及以葛根、鹧鸪为原料,加入具有保健功效的中药材,制得的一种木薯风味鹧鸪火腿。
背景技术
葛根,为豆科植物野葛的干燥根,习称野葛。秋、冬二季采挖,趁鲜切成厚片或小块;干燥。粗壮藤本,长可达8米,全体被黄色长硬毛,茎基部木质,有粗厚的块状根。葛根味甘、辛,性凉,归肺、胃经,具有解肌退热、透疹、生津止渴、升阳止泻的功效,主要用于表证发热、项背强痛、麻疹不透、热病口渴、阴虚消渴、热泻热痢、脾虚泄泻。
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。
砂仁,其成熟果实或种子入药。株高1.5-3米,茎散生;根茎匍匐地面,节上被褐色膜质鳞片。蒴果椭圆形,长1.5-2厘米,宽1.2-2厘米,成熟时呈紫红色,干后呈褐色,表面被不分裂或分裂的柔刺;种子为多角形,有浓郁的香气,味苦凉。砂仁味辛,性温,入脾、胃经,具有行气调中、和胃醒脾的功效,主治腹痛痞胀、胃呆食滞、噎膈呕吐、寒泻冷痢、妊娠胎动。
布荆,常绿乔木,高4-12米,树皮灰褐色至深褐色;小枝四棱形,有微柔毛和腺点,老枝逐渐转为圆柱形。掌状复叶,对生,叶柄长2.5-6厘米,有3-5小叶,小叶片倒卵形至倒卵状椭圆形,顶端渐尖至短尾状,基部楔形至阔楔形,通常全缘,两面除中脉被微柔毛外,其余均无毛,表面通常有灰白色小窝点,背面有金黄色腺点;中间小叶片长5-9厘米,宽2-4厘米,小叶柄长0.5-2厘米,两侧的小叶较小。布荆味苦、辛,性平,具有宣肺排脓、止咳定喘、镇静退热的功效,常用于咳嗽痰喘、气促、小儿发热烦躁不安。
火腿是深受广大消费者欢迎的一种肉类食品,它是以畜禽肉为主要原料,辅以填充剂,然后再加入调味品、香辛料、品质改良剂、护色剂、保水剂、防腐剂等物质,采用腌制、斩拌、高温蒸煮等加工工艺制成。以葛根、鹧鸪为主要原料,砂仁、布荆为保健原料,生产出一种葛根风味鹧鸪火腿,目前还未见报道和产品上市。
发明内容
本发明以葛根、鹧鸪为原料,同时添加砂仁、布荆开发出一种葛根风味鹧鸪火腿。填补了国内使用这类原料制作火腿的一项空白。
一种葛根风味鹧鸪火腿,采用以下步骤制作:
A.葛根预处理:取表面光滑、无霉烂的新鲜粉葛根,放入洗涤槽,用流动清水冲洗干净,去皮,通过破碎机进行破碎,加入葛根丁重0.4-0.6%的纤维素酶、0.3-0.5%的半纤维素酶、0.1-0.3%的蛋白酶,加热至38-42℃,保持50-60分钟,再放入装有80-100目网筛的打浆机进行打浆,制得葛根淀粉浆;
B.鹧鸪预处理:取人工养殖的鹧鸪,除去羽毛、内脏、头、屁股,清洗干净,通过切碎机切成大小均匀的块状,再放入装有10-20目网筛的绞肉机,绞制成鹧鸪肉粒;
C.中药材预处理:按一定比例取中药材砂仁、布荆,加入原料中药材重5-15倍的水,浸泡2-3小时,再煎煮30-60分钟,后连同煎煮液一起,倒入装有80-100目网筛打浆机进行打浆,后再入浆渣分离机,制得中药汁;
D.腌制:取鹧鸪肉粒80-100重量份、中药汁1-3重量份、食盐0.5-1.5重量份,味精0.2-0.5重量份、白砂糖0.5-1重量份、料酒1-3重量份、姜末1-2重量份,搅拌混合均匀,放入腌制间,腌制40-50小时,腌制间温度控制在3-10℃;
E.斩拌:将腌制好的鹧鸪肉粒放入斩拌机斩切3-5分钟,加入卡拉胶溶液0.5-1.5重量份、冰片适量,斩切2-3分钟,再加入葛根淀粉浆20-35重量份,继续斩切3-5分钟,斩切过程中温度控制在10℃以下;
F.灌肠:将斩切好的肉泥放入真空灌肠结扎机灌入肠衣,按重量比例用铝线结扎,长度保持在10-18厘米;
G.熟制杀菌:将灌装好的火腿放入高压杀菌锅进行熟制杀菌30-40分钟;
H.冷却、包装:待葛根风味鹧鸪火腿自然冷却,再用食品级包装物进行外包装;
I.检验、贮藏:对包装好的葛根风味鹧鸪火腿进行检验,检验合格的产品贮存于阴凉、干燥、避光的库房中。
本发明所述步骤B绞制过程中可适当添加冰水,控制肉温低于10℃。
本发明所述步骤C中一定比例的中药材为以下原料重量比:砂仁50-60%、布荆40-50%。
本发明所述步骤E中卡拉胶溶液制作方法:取卡拉胶放入卡拉胶重18-22倍的冷水中浸泡45-60分钟,再加热至70-75℃即可。
本发明的作用机理:
葛根,生津止渴、升阳止泻;鹧鸪,壮阳补肾、强身健体;砂仁,行气调中、和胃醒脾;布荆,宣肺排脓、止咳定喘。利用以上四味中药相互配伍,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,固达补肾壮阳、强身健体的功效。
本发明以葛根、鹧鸪为原料,同时添加砂仁、布荆,制作出一种木薯风味鹧鸪火腿。其充分利用葛根、鹧鸪的营养价值,与中药相互配伍,协同增效,具有补肾壮阳、强身健体的功效。发明中,采用纤维素酶、半纤维素酶与蛋白酶对原料葛根进行了联合酶解,有效去除了葛根的青涩味,制成的成品肉质细腻,鲜嫩爽口,营养丰富,且具有一定的保健功能,长期食用可明显改善因睡眠不足导致的头昏失眠、体倦乏力人群的不适。其制作工艺简单,易于实现,携带方便,食用简单,保质期长,经济效益、社会效益显著。
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1,一种葛根风味鹧鸪火腿,采用以下步骤制作:
A.葛根预处理:取表面光滑、无霉烂的新鲜粉葛根,放入洗涤槽,用流动清水冲洗干净,去皮,通过破碎机进行破碎,加入葛根丁重0.5%的纤维素酶、0.4%的半纤维素酶、0.2%的蛋白酶,加热至39℃,保持55分钟,再放入装有80目网筛的打浆机进行打浆,制得葛根淀粉浆;
B.鹧鸪预处理:取人工养殖的鹧鸪,除去羽毛、内脏、头、屁股,清洗干净,通过切碎机切成大小均匀的块状,再放入装有10目网筛的绞肉机,绞制过程中加入适量冰水,控制肉温低于10℃,制得鹧鸪肉粒;
C.中药材预处理:按重量比例取中药材砂仁55%、布荆45%,加入原料中药材重8倍的水,浸泡2小时,再煎煮30分钟,后连同煎煮液一起,倒入装有80目网筛打浆机进行打浆,后再入浆渣分离机,制得中药汁;
D.腌制:取鹧鸪肉粒100kg、中药汁1.3kg、食盐1kg,味精0.25kg、白砂糖0.65kg、料酒2kg、姜末1.3kg,搅拌混合均匀,放入腌制间,腌制45小时,腌制间温度控制在3-10℃;
E.斩拌:将腌制好的鹧鸪肉粒放入斩拌机斩切4分钟,加入卡拉胶溶液0.8kg、冰片适量,斩切3分钟,再加入葛根淀粉浆30kg,继续斩切4分钟,斩切过程中温度控制在10℃以下;
F.灌肠:将斩切好的肉泥放入真空灌肠结扎机灌入肠衣,按重量比例用铝线结扎,长度保持在15厘米;
G.熟制杀菌:将灌装好的火腿放入高压杀菌锅进行熟制杀菌35分钟;
H.冷却、包装:待葛根风味鹧鸪火腿自然冷却,再用食品级包装物进行外包装;
I.检验、贮藏:对包装好的葛根风味鹧鸪火腿进行检验,检验合格的产品贮存于阴凉、干燥、避光的库房中。
本发明实施例1经14位因睡眠不足导致的头昏失眠、体倦乏力的人群,连续食用10天,每日50克,症状明显缓解人数为8人,有效率为57.14%;连续食用20天,每日50克以上,症状明显缓解人数为10人,有效率为71.43%。
实施例2,一种葛根风味鹧鸪火腿,采用以下步骤制作:
A.葛根预处理:取表面光滑、无霉烂的新鲜粉葛根,放入洗涤槽,用流动清水冲洗干净,去皮,通过破碎机进行破碎,加入葛根丁重0.4%的纤维素酶、0.5%的半纤维素酶、0.15%的蛋白酶,加热至40℃,保持50分钟,再放入装有100目网筛的打浆机进行打浆,制得葛根淀粉浆;
B.鹧鸪预处理:取人工养殖的鹧鸪,除去羽毛、内脏、头、屁股,清洗干净,通过切碎机切成大小均匀的块状,再放入装有20目网筛的绞肉机,绞制过程中加入适量冰水,控制肉温低于10℃,制得鹧鸪肉粒;
C.中药材预处理:按重量比例取中药材砂仁23%、布荆18%、槲寄生20%、山柰17%、竹节参22%,加入原料中药材重12倍的水,浸泡2.5小时,再煎煮40分钟,后连同煎煮液一起,倒入装有100目网筛打浆机进行打浆,后再入浆渣分离机,制得中药汁;
D.腌制:取鹧鸪肉粒300kg、中药汁6kg、食盐3kg,味精1kg、白砂糖2kg、料酒6kg、姜末5kg,搅拌混合均匀,放入腌制间,腌制42小时,腌制间温度控制在3-10℃;
E.斩拌:将腌制好的鹧鸪肉粒放入斩拌机斩切5分钟,加入卡拉胶溶液3kg、冰片适量,斩切2分钟,再加入葛根淀粉浆100kg,继续斩切5分钟,斩切过程中温度控制在10℃以下;
F.灌肠:将斩切好的肉泥放入真空灌肠结扎机灌入肠衣,按重量比例用铝线结扎,长度保持在18厘米;
G.熟制杀菌:将灌装好的火腿放入高压杀菌锅进行熟制杀菌40分钟;
H.冷却、包装:待葛根风味鹧鸪火腿自然冷却,再用食品级包装物进行外包装;
I.检验、贮藏:对包装好的葛根风味鹧鸪火腿进行检验,检验合格的产品贮存于阴凉、干燥、避光的库房中。
槲寄生,为桑寄生科槲寄生属灌木植物,茎、枝均圆柱状,二歧或三歧、稀多歧地分枝,节稍膨大,小枝的节间长5-10厘米,粗3-5毫米,干后具不规则皱纹。叶对生,稀3枚轮生,厚革质或革质,长椭圆形至椭圆状披针形,顶端圆形或圆钝,基部渐狭;基出脉3-5条;叶柄短。槲寄生味苦、甘,性平,入肝、肾经,具有滋补肝肾、强筋壮骨、祛风化湿、安胎的功效,常用于风湿痹痛、腰膝酸痛、风湿痹痛、胎动不安、胎漏下血。
山柰,多年生草本,根状茎块状,单生或丛生,淡绿色,芳香;根从根状茎上生出,粗壮,多数。取山柰根茎,采挖于冬季,洗净、除去须根,切片晒干即可。山柰味辛,性温,归胃经,具有行气温中、消食止痛的功效,常用于胸隔胀满、脘腹冷痛、饮食不消。
竹节参,多年生草本;主根肉质,圆柱形或纺锤形,淡黄色;根状茎很短。掌状复叶先端长渐尖,基部楔形,下延,边缘有锯齿,上面脉上散生少数刚毛,下面无毛。竹节参味甘、微苦,性微温,归肺、脾、肝经,具有补虚强壮、止咳祛痰、散瘀止血、消肿止痛的功效,主治病后体弱、食欲不振、虚劳咳嗽、咯血、吐血、衄血、便血、尿血、倒经、崩漏等症。
本发明实施例2的作用机理:
葛根,生津止渴、升阳止泻;鹧鸪,壮阳补肾、强身健体;砂仁,行气调中、和胃醒脾;布荆,宣肺排脓、止咳定喘;槲寄生,滋补肝肾、强筋壮骨;山柰,行气温中、消食止痛;竹节参,止咳祛痰、消肿止痛。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,固达补肾壮阳、强身健体的功效。
本发明实施例2经19位因睡眠不足导致的头昏失眠、体倦乏力的人群,连续食用10天,每日50克,症状明显缓解人数为13人,有效率为68.42%;连续食用20天,每日50克以上,症状明显缓解人数为15人,有效率为78.95%。
实施例3,一种葛根风味鹧鸪火腿及其制作方法,采用以下步骤:
A.葛根预处理:取表面光滑、无霉烂的新鲜粉葛根,放入洗涤槽,用流动清水冲洗干净,去皮,通过破碎机进行破碎,加入葛根丁重0.5%的纤维素酶、0.3%的半纤维素酶、0.3%的蛋白酶,加热至41℃,保持60分钟,再放入装有80目网筛的打浆机进行打浆,制得葛根淀粉浆;
B.鹧鸪预处理:取人工养殖的鹧鸪,除去羽毛、内脏、头、屁股,清洗干净,通过切碎机切成大小均匀的块状,再放入装有20目网筛的绞肉机,绞制过程中加入适量冰水,控制肉温低于10℃,制得鹧鸪肉粒;
C.中药材预处理:按重量比例取中药材砂仁18%、布荆15%、槲寄生12%、山柰14%、竹节参15%、滇五味14%、黑壳楠12%,加入原料中药材重15倍的水,浸泡3小时,再煎煮50分钟,后连同煎煮液一起,倒入装有80目网筛打浆机进行打浆,后再入浆渣分离机,制得中药汁;
D.腌制:取鹧鸪肉粒200kg、中药汁4kg、食盐2kg,味精0.6kg、白砂糖1.2kg、料酒4kg、姜末3kg,搅拌混合均匀,放入腌制间,腌制50小时,腌制间温度控制在3-10℃;
E.斩拌:将腌制好的鹧鸪肉粒放入斩拌机斩切5分钟,加入卡拉胶溶液2kg、冰片适量,斩切3分钟,再加入葛根淀粉浆50kg,继续斩切4分钟,斩切过程中温度控制在10℃以下;
F.灌肠:将斩切好的肉泥放入真空灌肠结扎机灌入肠衣,按重量比例用铝线结扎,长度保持在16厘米;
G.熟制杀菌:将灌装好的火腿放入高压杀菌锅进行熟制杀菌36分钟;
H.冷却、包装:待葛根风味鹧鸪火腿自然冷却,再用食品级包装物进行外包装;
I.检验、贮藏:对包装好的葛根风味鹧鸪火腿进行检验,检验合格的产品贮存于阴凉、干燥、避光的库房中。
滇五味,五味子科植物红花五味子的成熟果实。呈不规则椭圆形或近球形。表面红褐色,稍皱缩,果皮薄而半透明状,果肉较厚,种子肾圆形,黄棕色,表面略呈颗粒状。滇五味味酸、甘,性温,归肺、心、肾经,具有补肾宁心、收敛固涩、益气生津的功效。
黑壳楠,常绿乔木,树皮、枝条可入药,树皮呈槽状、卷筒状或片块状。外表面灰褐色或灰黑色,较粗糙,嫩皮具纵皱纹,有突起的椭圆形皮孔,偶有圆形枝痕;内表面棕红色或淡黄棕色,较平滑。质硬而脆,易折断,断面平坦,黄白色。气微香,味略辛。以质重、肉厚、有香气者为佳。枝长圆柱形,有分枝。表面灰棕色或黑色,有纵皱纹和疏点状突起的皮孔。质硬而脆,易折断,断面皮部薄,棕褐色,木部黄白色或灰黄色,髓部小。黑壳楠味辛、微苦,性温,归肝、胃经,具有祛风除湿、温中行气、消肿止痛的功效,常用于风湿痹痛、肢体麻木疼痛、脘腹冷痛、疝气疼痛、咽喉肿痛、癣疮瘙痒。
本发明实施例3的作用机理:
葛根,生津止渴、升阳止泻;鹧鸪,壮阳补肾、强身健体;砂仁,行气调中、和胃醒脾;布荆,宣肺排脓、止咳定喘;槲寄生,滋补肝肾、强筋壮骨;山柰,行气温中、消食止痛;竹节参,止咳祛痰、消肿止痛;滇五味,补肾宁心、收敛固涩;黑壳楠,祛风除湿、温中行气。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,固达补肾壮阳、强身健体的功效。
本发明实施例3经26位因睡眠不足导致的头昏失眠、体倦乏力的人群,连续食用7天,每日60克,症状明显缓解人数为21人,有效率为80.77%;连续食用15天,每日60克以上,症状明显缓解人数为23人,有效率为88.46%。
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)
1.一种葛根风味鹧鸪火腿及其制作方法,其特征在于,采用以下步骤:
A.葛根预处理:取表面光滑、无霉烂的新鲜粉葛根,放入洗涤槽,用流动清水冲洗干净,去皮,通过破碎机进行破碎,加入葛根丁重0.5%的纤维素酶、0.3%的半纤维素酶、0.3%的蛋白酶,加热至41℃,保持60分钟,再放入装有80目网筛的打浆机进行打浆,制得葛根淀粉浆;
B.鹧鸪预处理:取人工养殖的鹧鸪,除去羽毛、内脏、头、屁股,清洗干净,通过切碎机切成大小均匀的块状,再放入装有20目网筛的绞肉机,绞制过程中加入适量冰水,控制肉温低于10℃,制得鹧鸪肉粒;
C.中药材预处理:按重量比例取中药材砂仁18%、布荆15%、槲寄生12%、山柰14%、竹节参15%、滇五味14%、黑壳楠12%,加入原料中药材重15倍的水,浸泡3小时,再煎煮50分钟,后连同煎煮液一起,倒入装有80目网筛打浆机进行打浆,后再入浆渣分离机,制得中药汁;
D.腌制:取鹧鸪肉粒200kg、中药汁4kg、食盐2kg,味精0.6kg、白砂糖1.2kg、料酒4kg、姜末3kg,搅拌混合均匀,放入腌制间,腌制50小时,腌制间温度控制在3-10℃;
E.斩拌:将腌制好的鹧鸪肉粒放入斩拌机斩切5分钟,加入卡拉胶溶液2kg、冰片适量,斩切3分钟,再加入葛根淀粉浆50kg,继续斩切4分钟,斩切过程中温度控制在10℃以下;
F.灌肠:将斩切好的肉泥放入真空灌肠结扎机灌入肠衣,按重量比例用铝线结扎,长度保持在16厘米;
G.熟制杀菌:将灌装好的火腿放入高压杀菌锅进行熟制杀菌36分钟;
H.冷却、包装:待葛根风味鹧鸪火腿自然冷却,再用食品级包装物进行外包装;
I.检验、贮藏:对包装好的葛根风味鹧鸪火腿进行检验,检验合格的产品贮存于阴凉、干燥、避光的库房中。
2.根据权利要求1所述的一种葛根风味鹧鸪火腿及其制作方法,其特征在于:所述步骤B绞制过程中可适当添加冰水,控制肉温低于10℃。
3.根据权利要求1所述的一种葛根风味鹧鸪火腿及其制作方法,其特征在于:所述步骤E中卡拉胶溶液制作方法:取卡拉胶放入卡拉胶重18-22倍的冷水中浸泡45-60分钟,再加热至70-75℃即可。
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