CN107997027A - 一种茶味香肠及其制作方法 - Google Patents
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Abstract
本发明提供了一种茶味香肠,由以下重量比例的原料制成:茶叶3‑5千克、瘦猪肉80‑90千克、肥猪肉8‑10千克、白砂糖3‑5千克、精盐2‑3千克、味精150‑200克、白酒750‑1000克、姜末80‑100克、蒜泥80‑100克。本发明的茶味香肠的制作方法是将具有解除油腻功能且富含多种维生素的清茶茶叶粉末加入到香肠的制作过程中,由于清茶属于半发酵茶,能很好地和腊肠的发酵过程相互融合,由此得到一种具有茶叶香味的香肠,人们在食用时时,既可以获得香肠本身的丰富营养并品味茶叶的清香,同时还能达到解腻和补充维生素的效果,一举两得,非常有益。
Description
技术领域
本发明涉及一种食品加工工艺,具体是一种茶味香肠及其的制作方法。
背景技术
香肠是我国南方餐桌上的常见食品,由于其香气浓郁,味道鲜美而深受人们的喜爱。但是,随着人们生活水平的不断提高,对香肠的质量及口味的要求也越来越高,传统的香肠加工方法中,大多还有一定的食品添加剂成分,过多的食品添加剂对人体健康不益,而单一的口味则难以满足人们的需要。
香肠是一种常见的食品,其将动物的肉绞碎成条状,再灌入肠衣制成的长圆柱体管状食品。香肠以猪或羊的小肠衣灌入调好味的肉料干制而成。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。在以前香肠是每年过年前制作的食品,而现在一年中的任何时候都可以吃到香肠了。但是过年吃自制的香肠已经成为了南方很多地区的习俗,一直保留到了今天。
然而传统工艺制作的香肠往往显得较为油腻,不太符合当今健康饮食的标准,而且其肉类含量多,能补充人体的热量需求,但是却缺乏维生素等必要的营养成分,当食用过多时,不利于营养的均衡。而茶叶具有很好的解腻效果,而且茶叶中含有丰富的维生素,其中维生素C的含量最多,此外还有维生素A原、维生素B1、维生素B2、维生素P、维生素PP、维生素K以及叶酸等,自古以来缺乏蔬菜的地区都是通过喝茶来补充维生素。如果能将茶叶加入到香肠的制作过程中,制作出一种茶味香肠,应该市场前景较好。
发明内容
本发明的目的是提供一种茶味香肠及其制作方法,以使人们在食用香肠的同时,还能达到解腻和补充维生素的效果。
本发明的具体技术方案为:
一种茶味香肠,由以下重量比例的原料制成:茶叶3-5千克、瘦猪肉80-90千克、肥猪肉8-10千克、白砂糖3-5千克、精盐2-3千克、味精150-200克、白酒750-1000克、姜末80-100克、蒜泥80-100克。
所述茶叶采用经半发酵工艺加工的清茶茶叶。因为虽然绿茶的维生素含量最高,但其与腊肠的发酵过程不匹配,混合后随着腊肠的发酵会导致绿茶变味而影响口感,而红茶是全发酵茶,其维生素的含量偏低,所以清茶是最合适的。
本发明的茶味香肠的制作方法,包括以下步骤:
(1)、取足量的茶叶放入粉碎机粉碎成茶叶粉末;所述茶叶采用经半发酵工艺加工的清茶茶叶;
(2)、备好茶叶粉末3-5千克、瘦猪肉80-90千克、肥猪肉8-10千克、白砂糖3-5千克、精盐2-3千克、味精150-200克、白酒750-1000克、姜末80-100克、蒜泥80-100克以及足量的干肠衣;
(3)、将瘦猪肉和肥猪肉切成0.4-0.5厘米的小方丁,瘦肉丁用1%浓度的盐水浸泡,定时搅拌、使瘦肉内的血水加速溶出,减少成品氧化导致的色泽变深,2小时后除去污盐水,再用新盐水浸泡6-8小时,最后冲洗干净,滤干;肥肉丁用开水烫洗后立即用凉水洗净擦干;
(4)、将洗净的肥、瘦肉丁混合,加入步骤(2)备好的茶叶粉末、白砂糖、精盐、味精、白酒、姜末、蒜泥拌匀,腌渍8-10小时,每隔2小时上下翻动一次使调味均匀;
(5)、干肠衣先用温水浸泡15-20分钟,待肠衣软化后内外冲洗一遍,再用清水浸泡备用,然后将肠衣套在灌肠机的管口上,用灌肠机将步骤(4)腌制好的肉丁灌入肠衣中,待充填满整根肠衣后扎好端口,最后按需要的长度左右长度扎紧分成小段;
(6)、灌扎好的香肠挂在通风处使其风干约半月,用手指捏试以不明显变形为度,即得。
在所述步骤(4)中,腌渍时要防高温、防日光照晒、防蝇虫及灰尘污染。
在所述步骤(5)中,干肠衣温水浸泡需采用40-50℃的温水,防止水温过高影响肠衣强度。
本发明的茶味香肠的制作方法是将具有解除油腻功能且富含多种维生素的清茶茶叶粉末加入到香肠的制作过程中,由于清茶属于半发酵茶,能很好地和腊肠的发酵过程相互融合,由此得到一种具有茶叶香味的香肠,人们在食用时,既可以获得香肠本身的丰富营养并品味茶叶的清香,同时还能达到解腻和补充维生素的效果,一举两得,非常有益。
具体实施方式
下面结合实施例对本发明做进一步的说明。下述实施例仅为本发明的典型实施例,并不用于限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
实施例一:
本发明的茶味香肠的制作方法,包括以下步骤:
(1)、取足量的茶叶放入粉碎机粉碎成茶叶粉末;所述茶叶采用经半发酵工艺加工的清茶茶叶;
(2)、备好茶叶粉末3千克、瘦猪肉80千克、肥猪肉8千克、白砂糖3千克、精盐2千克、味精150克、白酒750克、姜末80克、蒜泥80克以及足量的干肠衣;
(3)、将瘦猪肉和肥猪肉切成0.4-0.5厘米的小方丁,瘦肉丁用1%浓度的盐水浸泡,定时搅拌、使瘦肉内的血水加速溶出,减少成品氧化导致的色泽变深,2小时后除去污盐水,再用新盐水浸泡6-8小时,最后冲洗干净,滤干;肥肉丁用开水烫洗后立即用凉水洗净擦干;
(4)、将洗净的肥、瘦肉丁混合,加入步骤(2)备好的茶叶粉末、白砂糖、精盐、味精、白酒、姜末、蒜泥拌匀,腌渍8-10小时,每隔2小时上下翻动一次使调味均匀,腌渍时要防高温、防日光照晒、防蝇虫及灰尘污染;
(5)、干肠衣先用40-50℃的温水浸泡15-20分钟,待肠衣软化后内外冲洗一遍,再用清水浸泡备用,然后将肠衣套在灌肠机的管口上,用灌肠机将步骤(4)腌制好的肉丁灌入肠衣中,待充填满整根肠衣后扎好端口,最后按需要的长度左右长度扎紧分成小段;
(6)、灌扎好的香肠挂在通风处使其风干约半月,用手指捏试以不明显变形为度,即得。
实施例二:
(1)、取足量的茶叶放入粉碎机粉碎成茶叶粉末;所述茶叶采用经半发酵工艺加工的清茶茶叶;
(2)、备好茶叶粉末5千克、瘦猪肉90千克、肥猪肉10千克、白砂糖5千克、精盐3千克、味精200克、白酒1000克、姜末100克、蒜泥100克以及足量的干肠衣;
(3)、将瘦猪肉和肥猪肉切成0.4-0.5厘米的小方丁,瘦肉丁用1%浓度的盐水浸泡,定时搅拌、使瘦肉内的血水加速溶出,减少成品氧化导致的色泽变深,2小时后除去污盐水,再用新盐水浸泡6-8小时,最后冲洗干净,滤干;肥肉丁用开水烫洗后立即用凉水洗净擦干;
(4)、将洗净的肥、瘦肉丁混合,加入步骤(2)备好的茶叶粉末、白砂糖、精盐、味精、白酒、姜末、蒜泥拌匀,腌渍8-10小时,每隔2小时上下翻动一次使调味均匀,腌渍时要防高温、防日光照晒、防蝇虫及灰尘污染;
(5)、干肠衣先用40-50℃的温水浸泡15-20分钟,待肠衣软化后内外冲洗一遍,再用清水浸泡备用,然后将肠衣套在灌肠机的管口上,用灌肠机将步骤(4)腌制好的肉丁灌入肠衣中,待充填满整根肠衣后扎好端口,最后按需要的长度左右长度扎紧分成小段;
(6)、灌扎好的香肠挂在通风处使其风干约半月,用手指捏试以不明显变形为度,即得。
实施例三:
(1)、取足量的茶叶放入粉碎机粉碎成茶叶粉末;所述茶叶采用经半发酵工艺加工的清茶茶叶;
(2)、备好茶叶粉末4千克、瘦猪肉85千克、肥猪肉9千克、白砂糖4千克、精盐2.5千克、味精180克、白酒900克、姜末90克、蒜泥90克以及足量的干肠衣;
(3)、将瘦猪肉和肥猪肉切成0.4-0.5厘米的小方丁,瘦肉丁用1%浓度的盐水浸泡,定时搅拌、使瘦肉内的血水加速溶出,减少成品氧化导致的色泽变深,2小时后除去污盐水,再用新盐水浸泡6-8小时,最后冲洗干净,滤干;肥肉丁用开水烫洗后立即用凉水洗净擦干;
(4)、将洗净的肥、瘦肉丁混合,加入步骤(2)备好的茶叶粉末、白砂糖、精盐、味精、白酒、姜末、蒜泥拌匀,腌渍8-10小时,每隔2小时上下翻动一次使调味均匀,腌渍时要防高温、防日光照晒、防蝇虫及灰尘污染;
(5)、干肠衣先用40-50℃的温水浸泡15-20分钟,待肠衣软化后内外冲洗一遍,再用清水浸泡备用,然后将肠衣套在灌肠机的管口上,用灌肠机将步骤(4)腌制好的肉丁灌入肠衣中,待充填满整根肠衣后扎好端口,最后按需要的长度左右长度扎紧分成小段;
(6)、灌扎好的香肠挂在通风处使其风干约半月,用手指捏试以不明显变形为度,即得。
Claims (5)
1.一种茶味香肠,其特征是:由以下重量比例的原料制成:茶叶3-5千克、瘦猪肉80-90千克、肥猪肉8-10千克、白砂糖3-5千克、精盐2-3千克、味精150-200克、白酒750-1000克、姜末80-100克、蒜泥80-100克。
2.根据权利要求1所述的茶味香肠,其特征是:所述茶叶采用经半发酵工艺加工的清茶茶叶。
3.一种茶味香肠的制作方法,其特征是包括以下步骤:
(1)、取足量的茶叶放入粉碎机粉碎成茶叶粉末;所述茶叶采用经半发酵工艺加工的清茶茶叶;
(2)、备好茶叶粉末3-5千克、瘦猪肉80-90千克、肥猪肉8-10千克、白砂糖3-5千克、精盐2-3千克、味精150-200克、白酒750-1000克、姜末80-100克、蒜泥80-100克以及足量的干肠衣;
(3)、将瘦猪肉和肥猪肉切成0.4-0.5厘米的小方丁,瘦肉丁用1%浓度的盐水浸泡,定时搅拌、使瘦肉内的血水加速溶出,减少成品氧化导致的色泽变深,2小时后除去污盐水,再用新盐水浸泡6-8小时,最后冲洗干净,滤干;肥肉丁用开水烫洗后立即用凉水洗净擦干;
(4)、将洗净的肥、瘦肉丁混合,加入步骤(2)备好的茶叶粉末、白砂糖、精盐、味精、白酒、姜末、蒜泥拌匀,腌渍8-10小时,每隔2小时上下翻动一次使调味均匀;
(5)、干肠衣先用温水浸泡15-20分钟,待肠衣软化后内外冲洗一遍,再用清水浸泡备用,然后将肠衣套在灌肠机的管口上,用灌肠机将步骤(4)腌制好的肉丁灌入肠衣中,待充填满整根肠衣后扎好端口,最后按需要的长度左右长度扎紧分成小段;
(6)、灌扎好的香肠挂在通风处使其风干约半月,用手指捏试以不明显变形为度,即得。
4.根据权利要求3所述的茶味香肠的制作方法,其特征是:在所述步骤(4)中,腌渍时要防高温、防日光照晒、防蝇虫及灰尘污染。
5.根据权利要求3所述的茶味香肠的制作方法,其特征是:在所述步骤(5)中,干肠衣温水浸泡需采用40-50℃的温水,防止水温过高影响肠衣强度。
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