CN107307320A - 一种腌制蔬菜香肠 - Google Patents
一种腌制蔬菜香肠 Download PDFInfo
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- CN107307320A CN107307320A CN201710582185.5A CN201710582185A CN107307320A CN 107307320 A CN107307320 A CN 107307320A CN 201710582185 A CN201710582185 A CN 201710582185A CN 107307320 A CN107307320 A CN 107307320A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 33
- 235000021110 pickles Nutrition 0.000 title claims description 12
- 239000000843 powder Substances 0.000 claims abstract description 56
- 235000013372 meat Nutrition 0.000 claims abstract description 30
- 241000206607 Porphyra umbilicalis Species 0.000 claims abstract description 29
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- 244000221633 Brassica rapa subsp chinensis Species 0.000 claims abstract description 26
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 26
- 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 26
- 229930006000 Sucrose Natural products 0.000 claims abstract description 26
- 235000020997 lean meat Nutrition 0.000 claims abstract description 26
- 235000020097 white wine Nutrition 0.000 claims abstract description 26
- 229920002261 Corn starch Polymers 0.000 claims abstract description 25
- 244000068988 Glycine max Species 0.000 claims abstract description 25
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 25
- 239000008120 corn starch Substances 0.000 claims abstract description 25
- 229940099112 cornstarch Drugs 0.000 claims abstract description 25
- 101710089165 Protein white Proteins 0.000 claims abstract description 21
- 238000000926 separation method Methods 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims description 9
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims 3
- 235000013311 vegetables Nutrition 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 239000004615 ingredient Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种腌制香肠的配方,由精瘦肉、肥肉、紫菜粉、小白菜、白糖、玉米淀粉、大豆分离蛋白粉、盐、白酒组成,所述精瘦肉40‑50份,肥肉10‑20份,紫菜粉8‑14份,小白菜10‑12份,白糖8‑10份,玉米淀粉10‑16份,大豆分离蛋白粉6‑10份,盐10‑12份,白酒8‑16份。本发明通过增加了玉米淀粉和紫菜粉,既保证粘稠度,又增加了营养成分;同时,在香肠内增加了蔬菜保证了人体所需的营养,使得荤素搭配可靠、可口,由发明配方生产的蔬菜香肠,既有香肠的特征,又别有风味,提高了香肠的营养成分。
Description
技术领域
本发明属于食品技术领域,具体涉及一种腌制蔬菜香肠。
背景技术
随着人们生活水平的提高,越来越多的人更注重食品的保健性。香肠是一个非常古老的食物生产和肉食保存技术,指将动物的肉绞碎成泥状,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。目前还有补钙型及营养型的。
目前,随着人们生活水平的改善,对香肠的口味要求越来越高,本发明配方改变了香肠品种及口味,迎合广大人民群众新胃口的需求。
发明内容
本发明的目的在于针对现有技术的不足,现提供一种口味独特,营养价值高的腌制蔬菜香肠。
为解决上述技术问题,本发明采用的技术方案为:一种腌制蔬菜香肠的配方,其创新点在于:由精瘦肉、肥肉、紫菜粉、小白菜、白糖、玉米淀粉、大豆分离蛋白粉、盐、白酒组成,所述精瘦肉40-50份,肥肉10-20份,紫菜粉8-14份,小白菜10-12份,白糖8-10份,玉米淀粉10-16份,大豆分离蛋白粉6-10份,盐10-12份,白酒8-16份。
进一步的,由精瘦肉、肥肉、紫菜粉、小白菜、白糖、玉米淀粉、大豆分离蛋白粉、盐、白酒组成,所述精瘦肉40份,肥肉10份,紫菜粉8份,小白菜10份,白糖8份,玉米淀粉10份,大豆分离蛋白粉6份,盐10份,白酒8份。
进一步的,由精瘦肉、肥肉、紫菜粉、小白菜、白糖、玉米淀粉、大豆分离蛋白粉、盐、白酒组成,所述精瘦肉50份,肥肉20份,紫菜粉14份,小白菜12份,白糖10份,玉米淀粉16份,大豆分离蛋白粉10份,盐12份,白酒16份。
进一步的,由精瘦肉、肥肉、紫菜粉、小白菜、白糖、玉米淀粉、大豆分离蛋白粉、盐、白酒组成,所述精瘦肉45份,肥肉15份,紫菜粉11份,小白菜11份,白糖9份,玉米淀粉13份,大豆分离蛋白粉8份,盐11份,白酒12份。
本发明的有益效果如下:本发明通过增加了玉米淀粉和紫菜粉,既保证粘稠度,又增加了营养成分;同时,在香肠内增加了蔬菜保证了人体所需的营养,使得荤素搭配可靠、可口,由发明配方生产的蔬菜香肠,既有香肠的特征,又别有风味,提高了香肠的营养成分。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式,熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效。
一种腌制蔬菜香肠的配方,由精瘦肉、肥肉、紫菜粉、小白菜、白糖、玉米淀粉、大豆分离蛋白粉、盐、白酒组成,所述精瘦肉40-50份,肥肉10-20份,紫菜粉8-14份,小白菜10-12份,白糖8-10份,玉米淀粉10-16份,大豆分离蛋白粉6-10份,盐10-12份,白酒8-16份。
实施例1
一种腌制蔬菜香肠的配方,由精瘦肉、肥肉、紫菜粉、小白菜、白糖、玉米淀粉、大豆分离蛋白粉、盐、白酒组成,所述精瘦肉40份,肥肉10份,紫菜粉8份,小白菜10份,白糖8份,玉米淀粉10份,大豆分离蛋白粉6份,盐10份,白酒8份。
实施例2
一种腌制蔬菜香肠的配方,由精瘦肉、肥肉、紫菜粉、小白菜、白糖、玉米淀粉、大豆分离蛋白粉、盐、白酒组成,所述精瘦肉50份,肥肉20份,紫菜粉14份,小白菜12份,白糖10份,玉米淀粉16份,大豆分离蛋白粉10份,盐12份,白酒16份。
实施例3
一种腌制蔬菜香肠的配方,由精瘦肉、肥肉、紫菜粉、小白菜、白糖、玉米淀粉、大豆分离蛋白粉、盐、白酒组成,所述精瘦肉45份,肥肉15份,紫菜粉11份,小白菜11份,白糖9份,玉米淀粉13份,大豆分离蛋白粉8份,盐11份,白酒12份。
本发明通过增加了玉米淀粉和紫菜粉,既保证粘稠度,又增加了营养成分;同时,在香肠内增加了蔬菜保证了人体所需的营养,使得荤素搭配可靠、可口,由发明配方生产的蔬菜香肠,既有香肠的特征,又别有风味,提高了香肠的营养成分。
上述实施例只是本发明的较佳实施例,并不是对本发明技术方案的限制,只要是不经过创造性劳动即可在上述实施例的基础上实现的技术方案,均应视为落入本发明专利的权利保护范围内。
Claims (4)
1.一种腌制蔬菜香肠,其特征在于:由精瘦肉、肥肉、紫菜粉、小白菜、白糖、玉米淀粉、大豆分离蛋白粉、盐、白酒组成,所述精瘦肉40-50份,肥肉10-20份,紫菜粉8-14份,小白菜10-12份,白糖8-10份,玉米淀粉10-16份,大豆分离蛋白粉6-10份,盐10-12份,白酒8-16份。
2.根据权利要求1所述的一种腌制蔬菜香肠,其特征在于:由精瘦肉、肥肉、紫菜粉、小白菜、白糖、玉米淀粉、大豆分离蛋白粉、盐、白酒组成,所述精瘦肉40份,肥肉10份,紫菜粉8份,小白菜10份,白糖8份,玉米淀粉10份,大豆分离蛋白粉6份,盐10份,白酒8份。
3.根据权利要求1所述的一种腌制蔬菜香肠,其特征在于:由精瘦肉、肥肉、紫菜粉、小白菜、白糖、玉米淀粉、大豆分离蛋白粉、盐、白酒组成,所述精瘦肉50份,肥肉20份,紫菜粉14份,小白菜12份,白糖10份,玉米淀粉16份,大豆分离蛋白粉10份,盐12份,白酒16份。
4.根据权利要求1所述的一种腌制蔬菜香肠,其特征在于:由精瘦肉、肥肉、紫菜粉、小白菜、白糖、玉米淀粉、大豆分离蛋白粉、盐、白酒组成,所述精瘦肉45份,肥肉15份,紫菜粉11份,小白菜11份,白糖9份,玉米淀粉13份,大豆分离蛋白粉8份,盐11份,白酒12份。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105595220A (zh) * | 2015-12-07 | 2016-05-25 | 集美大学 | 一种玉米鱼肉香肠的制备方法 |
CN105918921A (zh) * | 2016-05-18 | 2016-09-07 | 成都理工大学 | 豆腐香肠 |
CN106173618A (zh) * | 2015-04-30 | 2016-12-07 | 杨哲 | 一种香肠 |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106173618A (zh) * | 2015-04-30 | 2016-12-07 | 杨哲 | 一种香肠 |
CN105595220A (zh) * | 2015-12-07 | 2016-05-25 | 集美大学 | 一种玉米鱼肉香肠的制备方法 |
CN105918921A (zh) * | 2016-05-18 | 2016-09-07 | 成都理工大学 | 豆腐香肠 |
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