CN106722331A - 一种龙虾火腿肠的制作工艺 - Google Patents
一种龙虾火腿肠的制作工艺 Download PDFInfo
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- 241000238565 lobster Species 0.000 title claims abstract description 21
- 235000013580 sausages Nutrition 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 235000020997 lean meat Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- 235000021110 pickles Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 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 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 239000008159 sesame oil Substances 0.000 claims abstract description 4
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 4
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 21
- 241000238557 Decapoda Species 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 238000009938 salting Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 241000238017 Astacoidea Species 0.000 claims description 5
- 208000019300 CLIPPERS Diseases 0.000 claims description 3
- 208000021930 chronic lymphocytic inflammation with pontine perivascular enhancement responsive to steroids Diseases 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000011833 salt mixture Substances 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 2
- 235000013343 vitamin Nutrition 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 claims description 2
- 229940088594 vitamin Drugs 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- 235000015277 pork Nutrition 0.000 abstract description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
Classifications
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- 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
Abstract
本发明公开了一种龙虾火腿肠的制作工艺,属于食品加工领域。其特征在于:其配方各原料按重量份配比分别为:鲜龙虾肉80‑100份,精瘦肉20‑30份,精盐2.5‑4.0份,淀粉5.0‑7.0份,大豆蛋白4.0份,白糖4.0份,味精0.2份,香油1.0份,鲜姜汁1.0份,花椒面0.5份,亚硝酸钠0.0001‑0.0005份,维生素C0.0005份,磷酸盐0.005份,冰水30份,采用原料的选择和处理、修整、配料、腌制、烘制、成品的加工工艺流程。有益效果:本发明解决了新鲜龙虾和猪肉不易贮藏的问题,提供了一种龙虾火腿肠的制作方法,其产品营养丰富,味道独特,食用方便。
Description
技术领域
本发明涉及食品加工领域,尤其是涉及一种龙虾火腿肠的制作工艺。
背景技术
龙虾,又名淡水螯虾,是一种珍贵的水产经济动物,肉味鲜美,风味独特,蛋白质含量高,脂肪含量低,且脂肪大多是由人体所必需的不饱和脂肪酸组成,易被人体消化吸收,尤其钙、磷、铁质含量丰富,是营养价值较高的动物食品。已成人类获取动物蛋白质的来源之一。欧美一些国家早已把淡水螯虾作为美味佳肴加以利用。开发龙虾火腿肠产品可以迅速满足广大消费者对低脂肪高蛋白高档营养食品的需求。新鲜龙虾肉和猪肉营养丰富,但不易贮藏,通常人们直接用于加工熟食食用。龙虾有壳,食用不方便。把猪肉和龙虾一起制加工成火腿肠,可赋予其特有的风味,并能够提高其保藏性能和经济价值,食用更方便。
发明内容
本发明的目的是解决新鲜龙虾和猪肉不易贮藏的问题,提供一种营养丰富,味道独特,食用方便的龙虾火腿肠的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种龙虾火腿肠的加工方法,其特征在于:其配方各原料按重量份配比分别为:鲜龙虾肉80-100份,精瘦肉20-30份,精盐2.5-4.0份,淀粉5.0-7.0份,大豆蛋白4.0份,白糖4.0份,味精0.2份,香油1.0份,鲜姜汁1.0份,花椒面0.5份,亚硝酸钠0.0001-0.0005份,维生素C0.0005份,磷酸盐0.005份,冰水30份,采用原料的选择和处理、修整、配料、腌制、烘制、成品的加工工艺流程,具体操作步骤如下:
(1)原料处理:选用活的淡水螯虾为原料,洗涤三次后去头、去壳、去肠腺,后取虾肉,保留虾黄,选用新鲜猪精瘦肉,在0-5℃温度下,剔除骨筋腱、脂肪;
(2)绞碎:虾肉用筛孔2厘米直径的绞肉机绞碎,精瘦肉绞碎时粗绞,孔板为7-10毫米,肉需保持在0-5℃,粗绞后的肉粒采用干腌法,均匀拌入2%由亚硝酸钠、VC、磷酸盐和精盐按配方混合而成的混合盐,在0-5℃温度下,腌制20-24小时;
(3)斩拌:腌后的肉粒放入斩拌机中充分斩拌而后加入绞碎的虾肉继续斩拌,斩拌时,要分次加入冰水及淀粉填充物和调味料,使肉乳化,斩拌时间1-2h;
(4)灌肠、结扎:斩拌好的肉糜通过自动充填结扎机充填人造肠衣,用铅丝打结;
(5)杀菌:放进高压水杀菌锅内120℃经30分钟杀菌;
(6)成品:杀菌后,自然冷却10小时,包装后即为成品。
有益效果:本发明解决了新鲜龙虾和猪肉不易贮藏的问题,提供了一种龙虾火腿肠的制作方法,其产品营养丰富,味道独特,食用方便。
具体实施方式
实施例1:
一种龙虾火腿肠的加工方法,其配方为:鲜龙虾肉70千克,精瘦肉30千克,精盐2.5千克,淀粉5.0千克,大豆蛋白3.0千克,白糖3.0千克,味精0.16千克,香油1.0千克,鲜姜汁1.0千克,花椒面100克,亚硝酸钠0.1克,维生素C0.4克,磷酸盐5.0克,冰水30千克,采用原料的选择和处理、修整、配料、腌制、烘制、成品的加工工艺流程,具体操作步骤如下:
(1)原料处理:选用活的淡水螯虾为原料,洗涤三次后去头、去壳、去肠腺,后取虾肉,保留虾黄,选用新鲜猪精瘦肉,在0-5℃温度下,剔除骨筋腱、脂肪;
(2)绞碎:虾肉用筛孔1.5厘米直径的绞肉机绞碎,精瘦肉绞碎时粗绞,孔板为7-10毫米,肉需保持在0-5℃,粗绞后的肉粒采用干腌法,均匀拌入2%由亚硝酸钠、VC、磷酸盐和精盐按配方混合而成的混合盐,在0-5℃温度下,腌制20-24小时;
(3)斩拌:腌后的肉粒放入斩拌机中充分斩拌而后加入绞碎的虾肉继续斩拌,斩拌时,要分次加入冰水及淀粉填充物和调味料,使肉乳化,斩拌时间1-2h;
(4)灌肠、结扎:斩拌好的肉糜通过自动充填结扎机充填人造肠衣,用铅丝打结;
(5)杀菌:放进高压水杀菌锅内120℃经30分钟杀菌;
(6)成品:杀菌后,自然冷却10小时,包装后即为成品。
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 (1)
1.一种龙虾火腿肠的制作工艺,其特征在于:其配方各原料按重量份配比分别为:鲜龙虾肉80-100份,精瘦肉20-30份,精盐2.5-4.0份,淀粉5.0-7.0份,大豆蛋白4.0份,白糖4.0份,味精0.2份,香油1.0份,鲜姜汁1.0份,花椒面0.5份,亚硝酸钠0.0001-0.0005份,维生素C0.0005份,磷酸盐0.005份,冰水30份,采用原料的选择和处理、修整、配料、腌制、烘制、成品的加工工艺流程,具体操作步骤如下:
(1)原料处理:选用活的淡水螯虾为原料,洗涤三次后去头、去壳、去肠腺,后取虾肉,保留虾黄,选用新鲜猪精瘦肉,在0-5℃温度下,剔除骨筋腱、脂肪;
(2)绞碎:虾肉用筛孔2厘米直径的绞肉机绞碎,精瘦肉绞碎时粗绞,孔板为7-10毫米,肉需保持在0-5℃,粗绞后的肉粒采用干腌法,均匀拌入2%由亚硝酸钠、VC、磷酸盐和精盐按配方混合而成的混合盐,在0-5℃温度下,腌制20-24小时;
(3)斩拌:腌后的肉粒放入斩拌机中充分斩拌而后加入绞碎的虾肉继续斩拌,斩拌时,要分次加入冰水及淀粉填充物和调味料,使肉乳化,斩拌时间1-2h;
(4)灌肠、结扎:斩拌好的肉糜通过自动充填结扎机充填人造肠衣,用铅丝打结;
(5)杀菌:放进高压水杀菌锅内120℃经30分钟杀菌;
(6)成品:杀菌后,自然冷却10小时,包装后即为成品。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110074359A (zh) * | 2019-05-13 | 2019-08-02 | 安徽广泰食品科技有限公司 | 一种龙虾肉肠及其制作方法 |
CN114287575A (zh) * | 2021-05-28 | 2022-04-08 | 广东海洋大学 | 壳寡糖防腐的果蔬风味虾肉火腿肠 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN110074359A (zh) * | 2019-05-13 | 2019-08-02 | 安徽广泰食品科技有限公司 | 一种龙虾肉肠及其制作方法 |
CN114287575A (zh) * | 2021-05-28 | 2022-04-08 | 广东海洋大学 | 壳寡糖防腐的果蔬风味虾肉火腿肠 |
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