CN107668585A - 一种海带鱿鱼火腿肠及制备方法 - Google Patents
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 7
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- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
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- 235000015277 pork Nutrition 0.000 claims description 8
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
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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
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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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
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明涉及一种海带鱿鱼火腿肠及制备方法,其特征在于,其原料及质量分数组成为:秘鲁鱿鱼30~35份、盐渍海带10~15份、圆葱8~10份、鱼糜65~80份、甜玉米粒3~5份、大豆分离蛋白15~20份、玉米淀粉5~8份、猪精瘦肉20~25份、白胡椒粉0.1~0.3份、葱姜味料酒20~25份、绵白糖5~10份、食盐1.5~3份、碳酸氢钠10~15份、冰水100~150份。本发明原料搭配科学合理,各成分间互相作用,不仅除去了秘鲁鱿鱼固有的酸涩味,而且还提升了火腿肠的口感,使其味道更佳。本发明的海带鱿鱼火腿肠味鲜美,口感饱满,无异味,且具有降血脂、美容护肤、调节肠道微环境等保健功能。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种海带鱿鱼火腿肠及制备方法。
背景技术
鱿鱼含有丰富的蛋白质、维生素、牛磺酸和矿物质等营养,营养很高,是一种保健且风味良好的名贵海产品。鱿鱼富含人体必需的多种氨基酸,且鱿鱼氨基酸构成接近全蛋白,其价值毫不逊色于牛肉和金枪鱼,深受人们的喜爱。
目前,北太鱿鱼等常用加工品种资源急剧下降,产量巨大但口味不佳的秘鲁鱿鱼成为一种原料选择。秘鲁鱿鱼肌肉中含有大量挥发性盐基氮,致使秘鲁鱿鱼味道酸涩,对产品质量造成重大影响,若不处理,不能食用。因此研究适当加工工艺提高其使用价值成为迫在眉睫的工作。
发明内容
发本明为弥补现有秘鲁鱿鱼加工技术的缺陷,开发的一种海带鱿鱼火腿肠及制备方法。
本发明解决其技术问题采用的技术方案是:一种海带鱿鱼火腿肠及制备方法,其原料及质量分数组成为:秘鲁鱿鱼30~35份、盐渍海带10~15份、圆葱8~10份、鱼糜65~80份、甜玉米粒3~5份、大豆分离蛋白15~20份、玉米淀粉5~8份、猪精瘦肉20~25份、白胡椒粉0.1~0.3份、葱姜味料酒20~25份、绵白糖5~10份、食盐1.5~3份、碳酸氢钠10~15份、冰水10~150份。
所述的一种海带鱿鱼火腿肠及制备方法,其制备方法为:
1)原料处理
选择新鲜秘鲁鱿鱼板和猪精瘦肉,鱿鱼要用绞肉机绞碎并加入碳酸氢钠10-15份腌制,随后用脱水机脱水,猪精瘦肉使用冷藏肉,不能使用冷冻猪肉,猪肉用绞肉机绞碎;盐渍海带用水冲洗干净并充分发泡,用绞肉机绞碎;圆葱去皮后,清洗干净并沥水,用绞肉机绞碎;
2)斩拌
在低温斩拌机中加入1)中猪精瘦肉20~25份、冰水30~50份、食盐1.5~3份,斩拌1~5min,在斩拌过程中加入白胡椒粉0.1~0.3份、葱姜味料酒20~25份、绵白糖5~10份,随后加入1)中的秘鲁鱿鱼30~35份、盐渍海带10~15份、圆葱8~10份及鱼糜65~80份、甜玉米粒3~5份继续斩拌1~3min,随后加50~100份冰水与大豆分离蛋白15~20份和玉米淀粉5~8份的水溶液,继续斩拌2~5min,整个斩拌过程在温度为4~10℃,斩拌刀片转速为5000~6500r/min的条件下完成;
3)灌肠
将2)中斩拌好的肉糜放入灌肠机,用人造肠衣进行灌制;
4)杀菌、冷却
将3)中产品用清水洗净,加热杀菌,随后用2~4℃流动水快速冷却;
5)成品
将4)中杀菌后的冷却产品用冷风干燥表面,然后常温贮藏运输即可。
下面结合具体实施方式对本发明进行详细描述,所述的实施案例有助于对本发明的理解和实施,并非构成对本发明的限制。本发明的保护范围并不以具体实施方式为限,而是由权利要求加以限定。
具体实施方式:
实施例1
1)原料处理
选择新鲜秘鲁鱿鱼板和猪精瘦肉,鱿鱼要用绞肉机绞碎并加入碳酸氢钠12份腌制,随后用脱水机脱水,猪精瘦肉使用冷藏肉,不能使用冷冻猪肉,猪肉用绞肉机绞碎;盐渍海带用水冲洗干净并充分发泡,用绞肉机绞碎;圆葱去皮后,清洗干净并沥水,用绞肉机绞碎;
2)斩拌
在低温斩拌机中加入1)中猪精瘦肉20份、冰水30份、食盐1.5份,斩拌2min,在斩拌过程中加入白胡椒粉0.1份、葱姜味料酒20份、绵白糖8份,随后加入1)中的秘鲁鱿鱼30份、盐渍海带10份、圆葱8份及鱼糜65份、甜玉米粒3份继续斩拌1.5min,随后加60份冰水与大豆分离蛋白15份和玉米淀粉5份的水溶液,继续斩拌5min,整个斩拌过程在温度为4℃,斩拌刀片转速为5000r/min的条件下完成;
3)灌肠
将2)中斩拌好的肉糜放入灌肠机,用人造肠衣进行灌制;
4)杀菌、冷却
将3)中产品用清水洗净,加热杀菌,随后用2℃流动水快速冷却;
5)成品
将4)中杀菌后的冷却产品用冷风干燥表面,然后常温贮藏运输即可。
实施例2
1)原料处理
选择新鲜秘鲁鱿鱼板和猪精瘦肉,鱿鱼要用绞肉机绞碎并加入碳酸氢钠15份腌制,随后用脱水机脱水,猪精瘦肉使用冷藏肉,不能使用冷冻猪肉,猪肉用绞肉机绞碎;盐渍海带用水冲洗干净并充分发泡,用绞肉机绞碎;圆葱去皮后,清洗干净并沥水,用绞肉机绞碎;
2)斩拌
在低温斩拌机中加入1)中猪精瘦肉25份、冰水50份、食盐3份,斩拌3min,在斩拌过程中加入白胡椒粉0.3份、葱姜味料酒25份、绵白糖10份,随后加入1)中的秘鲁鱿鱼35份、盐渍海带15份、圆葱10份及鱼糜80份、甜玉米粒5份继续斩拌3min,随后加90份冰水与大豆分离蛋白20份和玉米淀粉8份的水溶液,继续斩拌5min,整个斩拌过程在温度为4℃,斩拌刀片转速为6500r/min的条件下完成;
3)灌肠
将2)中斩拌好的肉糜放入灌肠机,用人造肠衣进行灌制;
4)杀菌、冷却
将3)中产品用清水洗净,加热杀菌,随后用4℃流动水快速冷却;
5)成品
将4)中杀菌后的冷却产品用冷风干燥表面,然后常温贮藏运输即可。
Claims (2)
1.本发明涉及一种海带鱿鱼火腿肠及制备方法,其特征在于,其原料及质量分数组成为:秘鲁鱿鱼30~35份、盐渍海带10~15份、圆葱8~10份、鱼糜65~80份、甜玉米粒3~5份、大豆分离蛋白15~20份、玉米淀粉5~8份、猪精瘦肉20~25份、白胡椒粉0.1~0.3份、葱姜味料酒20~25份、绵白糖5~10份、食盐1.5~3份、碳酸氢钠10~15份、冰水100~150份。
2.根据权利要求1所述的一种海带鱿鱼火腿肠及制备方法,其特征在于,其制备方法为:
1)原料处理
选择新鲜秘鲁鱿鱼板和猪精瘦肉,鱿鱼要用绞肉机绞碎并加入碳酸氢钠10-15份腌制,随后用脱水机脱水,猪精瘦肉使用冷藏肉,不能使用冷冻猪肉,猪肉用绞肉机绞碎;盐渍海带用水冲洗干净并充分发泡,用绞肉机绞碎;圆葱去皮后,清洗干净并沥水,用绞肉机绞碎;
2)斩拌
在低温斩拌机中加入1)中猪精瘦肉20~25份、冰水30~50份、食盐1.5~3份,斩拌1~5min,在斩拌过程中加入白胡椒粉0.1~0.3份、葱姜味料酒20~25份、绵白糖5~10份,随后加入1)中的秘鲁鱿鱼30~35份、盐渍海带10~15份、圆葱8~10份及鱼糜65~80份、甜玉米粒3~5份继续斩拌1~3min,随后加50~100份冰水与大豆分离蛋白15~20份和玉米淀粉5~8份的水溶液,继续斩拌2~5min,整个斩拌过程在温度为4~10℃,斩拌刀片转速为5000~6500r/min的条件下完成;
3)灌肠
将2)中斩拌好的肉糜放入灌肠机,用人造肠衣进行灌制;
4)杀菌、冷却
将3)中产品用清水洗净,加热杀菌,随后用2~4℃流动水快速冷却;
5)成品
将4)中杀菌后的冷却产品用冷风干燥表面,然后常温贮藏运输即可。
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