CN107242461A - 一种抗疲劳纳豆烟熏猪蹄 - Google Patents
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Abstract
本发明公开了一种抗疲劳纳豆烟熏猪蹄,其是由下述重量份的原料制得:猪蹄500‑700、芋头2‑4、百香果1‑2、山药1‑2、纳豆1‑2、牛油果2‑4、三七1‑1.5、灵芝1‑2、五味子1‑3、银杏叶1‑2、葛根1‑2、芦荟1‑2、姬松茸1‑3、食盐25‑35、豆瓣酱1‑3、草莓酱1‑2、红糖0.1‑0.3、柠檬酸0.1‑0.2、壳聚糖1‑2、蔗糖酯1‑3、普鲁兰多糖2‑4。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种抗疲劳纳豆烟熏猪蹄。
背景技术
猪蹄含有维生素C、E等,蛋白质的含量比例较高,种类多,而且消化率高,很容易被人体吸收利用,有增强体力、强壮身体的作用,另外含有对人体生长发育有重要作用的磷脂类,是中国人膳食结构中脂肪和磷脂的重要来源之一。猪蹄对营养不良、畏寒怕冷、乏力疲劳、月经不调、贫血、虚弱等有很好的食疗作用。祖国医学认为,猪蹄有温中益气、补虚填精、健脾胃、活血脉、强筋骨的功效。。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种抗疲劳纳豆烟熏猪蹄。
本发明是通过以下技术方案实现的:
一种抗疲劳纳豆烟熏猪蹄,其是由下述重量份的原料制得:猪蹄500-700、芋头2-4、百香果1-2、山药1-2、纳豆1-2、牛油果2-4、三七1-1.5、灵芝1-2、五味子1-3、银杏叶1-2、葛根1-2、芦荟1-2、姬松茸1-3、食盐25-35、豆瓣酱1-3、草莓酱1-2、红糖0.1-0.3、柠檬酸0.1-0.2、壳聚糖1-2、蔗糖酯1-3、普鲁兰多糖2-4。
所述的一种抗疲劳纳豆烟熏猪蹄,
(1)按重量份取芋头、百香果、山药、纳豆、牛油果,清洗干净后,破碎成浆,然后加入上述原料重量3-5倍的纯净水,加热熬制10-30分钟后,冷却,加入红曲米粉,室温发酵3-4天,取出后过滤,得一次发酵液备用;
(2)将三七、灵芝、五味子、银杏叶、葛根、芦荟、姬松茸混合并绞碎后,搅拌均匀后,与一次发酵液混合均匀后,室温发酵3-5天,过滤,得二次发酵液备用;
(3)将猪蹄与二次发酵液和食盐、豆瓣酱、草莓酱、红糖混匀,放入真空滚揉机中缓慢滚揉,再挂晾3-5天后,用桂枝燃烧产生的烟在空气湿度为20-40%,温度为18-25℃房间烟熏120-150小时,得烟熏脆骨备用;
(4)将柠檬酸加适量水搅拌均匀,再加入壳聚糖,充分地搅拌、静止,再加入其余原料混匀后,得到浆液,将其喷涂到烟熏猪蹄表面,快速风干即得。
本发明的优点是:(1)本发明原料复配合理,能够达到很好的抗疲劳、舒筋活血的作用;三七粉能兴奋中枢神经,提高脑力和体力,表现出抗疲劳性,还有明显的镇痛作用 ;灵芝不仅有耐缺氧作用、而且具有抗疲劳效果所有原料复配合理达到很好的抗疲劳养生的作用。
(2)本发明的发酵液采用多阶段发酵干燥工艺,不仅可达到发酵快和低成本的目的,而且还可有效抑制畜肉腥膻味,使所制得的产品既保持了天然特性,又具有独特的风味。
(3)在发酵的猪蹄表面涂一层薄膜,具有防腐、保鲜、杀菌和防失水的功效,能够避免发酵脆骨中的营养成分的流失或腐坏变质,延长保质期。
具体实施方式
一种抗疲劳纳豆烟熏猪蹄,其是由下述重量份的原料制得:猪蹄500、芋头2、百香果1、山药1、纳豆1、牛油果2、三七1、灵芝1、五味子1、银杏叶1、葛根1、芦荟1、姬松茸1、食盐25、豆瓣酱1、草莓酱1、红糖0.1、柠檬酸0.1、壳聚糖1、蔗糖酯1、普鲁兰多糖2。
所述的一种抗疲劳纳豆烟熏猪蹄,
(1)按重量份取芋头、百香果、山药、纳豆、牛油果,清洗干净后,破碎成浆,然后加入上述原料重量3倍的纯净水,加热熬制10分钟后,冷却,加入红曲米粉,室温发酵3天,取出后过滤,得一次发酵液备用;
(2)将三七、灵芝、五味子、银杏叶、葛根、芦荟、姬松茸混合并绞碎后,搅拌均匀后,与一次发酵液混合均匀后,室温发酵3天,过滤,得二次发酵液备用;
(3)将猪蹄与二次发酵液和食盐、豆瓣酱、草莓酱、红糖混匀,放入真空滚揉机中缓慢滚揉,再挂晾3天后,用桂枝燃烧产生的烟在空气湿度为20%,温度为18℃房间烟熏120小时,得烟熏脆骨备用;
(4)将柠檬酸加适量水搅拌均匀,再加入壳聚糖,充分地搅拌、静止,再加入其余原料混匀后,得到浆液,将其喷涂到烟熏猪蹄表面,快速风干即得。
Claims (2)
1.一种抗疲劳纳豆烟熏猪蹄,其特征在于:其是由下述重量份的原料制得:猪蹄500-700、芋头2-4、百香果1-2、山药1-2、纳豆1-2、牛油果2-4、三七1-1.5、灵芝1-2、五味子1-3、银杏叶1-2、葛根1-2、芦荟1-2、姬松茸1-3、食盐25-35、豆瓣酱1-3、草莓酱1-2、红糖0.1-0.3、柠檬酸0.1-0.2、壳聚糖1-2、蔗糖酯1-3、普鲁兰多糖2-4。
2.根据权利要求1所述的一种抗疲劳纳豆烟熏猪蹄,其特征在于:
(1)按重量份取芋头、百香果、山药、纳豆、牛油果,清洗干净后,破碎成浆,然后加入上述原料重量3-5倍的纯净水,加热熬制10-30分钟后,冷却,加入红曲米粉,室温发酵3-4天,取出后过滤,得一次发酵液备用;
(2)将三七、灵芝、五味子、银杏叶、葛根、芦荟、姬松茸混合并绞碎后,搅拌均匀后,与一次发酵液混合均匀后,室温发酵3-5天,过滤,得二次发酵液备用;
(3)将猪蹄与二次发酵液和食盐、豆瓣酱、草莓酱、红糖混匀,放入真空滚揉机中缓慢滚揉,再挂晾3-5天后,用桂枝燃烧产生的烟在空气湿度为20-40%,温度为18-25℃房间烟熏120-150小时,得烟熏脆骨备用;
(4)将柠檬酸加适量水搅拌均匀,再加入壳聚糖,充分地搅拌、静止,再加入其余原料混匀后,得到浆液,将其喷涂到烟熏猪蹄表面,快速风干即得。
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CN102742857A (zh) * | 2012-06-27 | 2012-10-24 | 南京农业大学 | 一种无甲醛无苯并(α)芘烟熏肉制品的加工工艺 |
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Non-Patent Citations (3)
Title |
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甘锋: "《红曲物语》", 31 July 2012, 中国中医药出版社 * |
科学技术部农村科技司: "《生物技术在种植业中的应用与实践》", 31 December 2015, 中国农业大学出版社 * |
荆晓莹: "《五光十色的化学世界》", 30 June 2014, 北京工业大学出版社 * |
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