CN108450811A - 一种酸角风味红脚鹬培根 - Google Patents
一种酸角风味红脚鹬培根 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种酸角风味红脚鹬培根,其充分利用酸角、红脚鹬的营养价值,与中药相互配伍,协同增效,具有补虚益精、健脾和胃的功效。制得的成品富有光泽,滑而不腻,风味独特,且具有一定的保健功能,长期食用可明显改善脾胃虚弱、虚寒泄泻人群的不适。其制作工艺简单,易于实现,携带方便,食用简单,保质期长,经济效益、社会效益显著。
Description
技术领域
本发明涉及食品加工领域,特别涉及以酸角、红脚鹬为原料,加入具有保健功效的中药材,制得的一种酸角风味红脚鹬培根。
背景技术
酸角,为豆科植物酸豆的果实。果实长圆形,长3-6厘米,直径约1.5厘米。表面深褐色,果皮较厚,质坚硬,内含种子3-10枚。种子条圆形或近圆形,表面红褐色,平滑有光泽。气微,味酸。具有清热解暑、和胃消积的功效。主中暑、食欲不振、小儿疳积、妊娠呕吐、便秘。
红脚鹬,体长28厘米,上体褐灰,下体白色,胸具褐色纵纹。飞行时腰部白色明显,次级飞羽具明显白色外缘。尾上具黑白色细斑。虹膜黑褐色,嘴长直而尖,基部橙红色,尖端黑褐色。脚较细长,亮橙红色,繁殖期变为暗红色。幼鸟为橙黄色。红脚鹬肉具有补虚益精、健脾和胃的功效。主久病虚损、虚寒泄泻、肝肾不足、视物不清。
厚朴果,聚合果长椭圆形,长9-12厘米,直径4.5-6厘米.顶端钝圆.基部近圆形,棕色至棕褐色,果多数,纵向紧密排列,木质,先端有外弯尖头,内含种子1-2粒;种子扁卵形或三角状倒卵形,长9-11毫米,直径6-9毫米,腹部具沟槽,外皮棕红色,内皮棕褐色,背部具纵皱纹。气弱,味微涩。具有健脾消食、理气散结的功效。主消化不良、胸脘胀闷、鼠瘘。
黑柴香,叶倒卵形或长椭圆形,长约5毫米,宽3毫米,先端钝尖,基部楔形,全缘,表面深绿色,光滑,背面淡黄色至黄褐色,被黄褐色点状腺鳞;叶革质,质脆易碎;叶柄短或近于无柄;嫩枝圆柱形,褐色,被腺鳞。气香,味苦,微涩。花小,皱缩,淡黄色或棕黄色至淡紫色,长约10毫米;稀见萼管,淡绿色,长2-3毫米,萼齿披针形,极短;花冠管长4-5毫米,檐部5裂,裂片与管等长,反卷,皱缩,中央部分可见淡黄色的花丝10条,气香,味苦,微涩。具有止咳化痰、暖胃祛寒的功效。主咳喘痰多、胃寒疼痛。
白芍,呈圆柱形,平直或稍弯曲,两端平截,长5-18厘米,直径1-2.5厘米。表面类白色或淡红棕色,光洁或有纵皱纹及细根痕,偶有残存的棕褐色外皮。质坚实,不易折断,断面较平坦,类白色或微带棕红色,形成层环明显,射线放射状。气微,味微苦、酸。具有平肝止痛、养血调经、敛阴止汗的功效。用于头痛眩晕、胁痛、腹痛、四肢挛痛、血虚萎黄、月经不调、自汗、盗汗。
火腿是深受广大消费者欢迎的一种肉类食品,它是以畜禽肉为主要原料,辅以填充剂,然后再加入调味品、香辛料、品质改良剂、护色剂、保水剂、防腐剂等物质,采用腌制、斩拌、高温蒸煮等加工工艺制成。以葛根、鹧鸪为主要原料,砂仁、布荆为保健原料,生产出一种葛根风味鹧鸪火腿,目前还未见报道和产品上市。
以酸角、红脚鹬为主要原料,厚朴果、黑柴香、白芍为保健原料,生产出一种营养保健型火腿,目前还未见报道和产品上市。
发明内容
本发明以酸角、红脚鹬为原料,同时添加厚朴果、黑柴香、白芍开发出一种酸角风味红脚鹬培根。填补了国内使用这类原料制作火腿的一项空白。
一种酸角风味红脚鹬培根的制作步骤如下所示:
A.酸角预处理:取新鲜饱满的酸角,洗净去壳,放入容器内,添加酸角重3-5倍的冷开水、25-30%的红糖、10-15%的蜂蜜、3-5%的冰糖,小火熬煮30-40分钟,自然冷却,去除残渣,制得酸角汁;
B.红脚鹬预处理:取人工养殖的红脚鹬,取胸脯肉,清洗干净,放入容器内,加入红脚鹬肉重3-4的温水、2-3%的盐,浸泡50-60分钟,制得红脚鹬肉;
C.中药材预处理:按一定比例取厚朴果、黑柴香、白芍,加入原料中药材重10-15倍的水,浸泡30-60分钟,再煎煮20-40分钟,后连同煎煮液一起,倒入打浆机打浆,再入浆渣分离机,制得中药汁;
D.腌制液的制作:取适量冰水放入搅拌机内,加入冰水重0.5-1.5%的槭树糖浆、2-5%的中药汁、1-3%的食盐、0.2-0.5的鸡精、0.5-1%的卡拉胶溶液、1-3%的乳清蛋白粉、0.02-0.04%红曲红,充分搅拌均匀,待完全溶解,制得腌制液;
E.注射、滚揉:取红脚鹬胸肉100-120重量份,逐个放入注射机,进行定量注射腌制液,腌制液的温度为2-6℃,注射率为28-33%,注射后的肉温为≤8℃,后送入滚揉机,真空滚揉10-20分钟;
F.蒸煮:取滚揉好的红脚鹬胸肉,放入不锈钢容器,加入酸角汁10-20重量份,混合搅拌均匀,倒入模具中,摆平、压紧,覆膜包好,放至蒸制设备进行蒸煮,直至蒸熟;
G.干燥:将蒸好的酸角鹧鸪肉块脱模放入干燥机进行干燥,温度控制在60-70℃,直至表面干爽;
H.烟熏:将干燥后的酸角红脚鹬肉块放入烟熏炉,烟熏20-40分钟,温度控制在65-75℃;
I.冷却、包装:将烟熏后的酸角风味鹧鸪培根放入冷却间,冷却至中心温度低于20℃,进行称重真空包装;
J.灭菌、检验、贮存:将包装好的酸角风味红脚鹬培根通过巴氏杀菌法进行杀菌,后检验合格后贮存于阴凉、通风、避光处。
本发明步骤C中的一定比例中药材为以下原料重量比:厚朴果20-40%、黑柴香15-30%、白芍10-30%。
本发明步骤E中卡拉胶溶液制作方法:取卡拉胶放入卡拉胶重18-22倍的冷水中浸泡45-60分钟,再加热至70-75℃即可。
本发明步骤中所需要的打浆机均为装有100-120目网筛打浆机,
本发明的作用机理:
酸角,清热解暑、和胃消积;红脚鹬,补虚益精、健脾和胃;厚朴果,健脾消食、理气散结;黑柴香,止咳化痰、暖胃祛寒;白芍,平肝止痛、养血调经。利用以上五味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达补虚益精、健脾和胃的功效。
本发明利用酸角、红脚鹬的营养价值,与中药相互配伍,协同增效,具有补虚益精、健脾和胃的功效。制得的成品富有光泽,滑而不腻,风味独特,且具有一定的保健功能,长期食用可明显改善脾胃虚弱、虚寒泄泻人群的不适。制作工艺简单,易于实现,符合市场发展需要,可以进行规模化生产。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种酸角风味红脚鹬培根,采用以下步骤:
A.酸角预处理:取新鲜饱满的酸角,洗净去壳,放入容器内,添加酸角重3倍的冷开水、25%的红糖、10%的蜂蜜、3%的冰糖,小火熬煮30分钟,自然冷却,去除残渣,制得酸角汁;
B.红脚鹬预处理:取人工养殖的红脚鹬,取胸脯肉,清洗干净,放入容器内,加入红脚鹬肉重3的温水、2%的盐,浸泡50分钟,制得红脚鹬肉;
C.中药材预处理:按重量比例取厚朴果40%、黑柴香30%、白芍30%,加入原料中药材重10倍的水,浸泡30分钟,再煎煮20分钟,后连同煎煮液一起,倒入打浆机打浆,再入浆渣分离机,制得中药汁;
D.腌制液的制作:取适量冰水放入搅拌机内,加入冰水重0.5%的槭树糖浆、2%的中药汁、1%的食盐、0.2%的鸡精、0.5%的卡拉胶溶液、1%的乳清蛋白粉、0.02%红曲红,充分搅拌均匀,待完全溶解,制得腌制液;
E.注射、滚揉:取红脚鹬胸肉100kg,逐个放入注射机,进行定量注射腌制液,腌制液的温度为2℃,注射率为28%,注射后的肉温为≤8℃,后送入滚揉机,真空滚揉10分钟;
F.蒸煮:取滚揉好的红脚鹬胸肉,放入不锈钢容器,加入酸角汁10kg,混合搅拌均匀,倒入模具中,摆平、压紧,覆膜包好,放至蒸制设备进行蒸煮,直至蒸熟;
G.干燥:将蒸好的酸角鹧鸪肉块脱模放入干燥机进行干燥,温度控制在60℃,直至表面干爽;
H.烟熏:将干燥后的酸角红脚鹬肉块放入烟熏炉,烟熏20分钟,温度控制在65℃;
I.冷却、包装:将烟熏后的酸角风味鹧鸪培根放入冷却间,冷却至中心温度低于20℃,进行称重真空包装;
J.灭菌、检验、贮存:将包装好的酸角风味红脚鹬培根通过巴氏杀菌法进行杀菌,后检验合格后贮存于阴凉、通风、避光处。
本发明实施例1经9位脾胃虚弱、虚寒泄泻的消费者,连续食用10天,每日30克,症状明显缓解人数为6人,有效率为66.67%;连续食用20天,每日30克以上,症状明显缓解人数为7人,有效率为77.78%。
实施例2,一种酸角风味红脚鹬培根,采用以下步骤:
A.酸角预处理:取新鲜饱满的酸角,洗净去壳,放入容器内,添加酸角重4倍的冷开水、28%的红糖、12%的蜂蜜、4%的冰糖,小火熬煮35分钟,自然冷却,去除残渣,制得酸角汁;
B.红脚鹬预处理:取人工养殖的红脚鹬,取胸脯肉,清洗干净,放入容器内,加入红脚鹬肉重3.5的温水、2.5%的盐,浸泡55分钟,制得红脚鹬肉;
C.中药材预处理:按重量比例取厚朴果30%、黑柴香25%、白芍20%、鹿草15%、岩豇豆10%,加入原料中药材重12倍的水,浸泡45分钟,再煎煮30分钟,后连同煎煮液一起,倒入打浆机打浆,再入浆渣分离机,制得中药汁;
D.腌制液的制作:取适量冰水放入搅拌机内,加入冰水重1%的槭树糖浆、3.5%的中药汁、2%的食盐、0.35%的鸡精、0.8%的卡拉胶溶液、2%的乳清蛋白粉、0.03%红曲红,充分搅拌均匀,待完全溶解,制得腌制液;
E.注射、滚揉:取红脚鹬胸肉110kg,逐个放入注射机,进行定量注射腌制液,腌制液的温度为4℃,注射率为30%,注射后的肉温为≤8℃,后送入滚揉机,真空滚揉15分钟;
F.蒸煮:取滚揉好的红脚鹬胸肉,放入不锈钢容器,加入酸角汁15kg,混合搅拌均匀,倒入模具中,摆平、压紧,覆膜包好,放至蒸制设备进行蒸煮,直至蒸熟;
G.干燥:将蒸好的酸角鹧鸪肉块脱模放入干燥机进行干燥,温度控制在65℃,直至表面干爽;
H.烟熏:将干燥后的酸角红脚鹬肉块放入烟熏炉,烟熏30分钟,温度控制在70℃;
I.冷却、包装:将烟熏后的酸角风味鹧鸪培根放入冷却间,冷却至中心温度低于20℃,进行称重真空包装;
J.灭菌、检验、贮存:将包装好的酸角风味红脚鹬培根通过巴氏杀菌法进行杀菌,后检验合格后贮存于阴凉、通风、避光处。
鹿草,为菊科植物鹿草的根。多年生草本,高60-80厘米。根状茎粗厚。茎直立,不分枝,被稀疏的蛛丝毛,直径1厘米。中下部茎叶较大,有短柄或几无柄;叶片全形椭圆形、倒针形或披针形,长13-16厘米,宽约7厘米,羽状深裂或几全裂;侧裂片5-8对,披针形或长披针形,顶裂片较大,全部裂片边缘有锯齿;向上的叶及接头状花序下部的叶渐小,无柄,披针形,边缘有锯齿或不规则羽状分裂;全部叶质地薄,两面绿色,两面沿脉有极稀疏的蛛丝毛。味甘,性平,具有益气健脾、安神健脑的功效。常用于倦怠乏力、食欲不振、神经衰弱。
岩豇豆,为苦苣苔科植物肉叶吊石苣苔的全草。全年可采。附生灌木。茎匍匐,随处生根,有分枝。叶3枚转生;具短柄;叶片卵状椭圆形,厚革质,长2.5-6厘米,宽1-2.2厘米,先端钝,基部圆形或阔楔形,边缘有极疏的浅齿,下面有红斑。具有祛风止咳、健脾消积的功效。治感冒、慢性气管炎、钩端螺旋体病、劳伤吐血、小儿疳积。
本发明实施例2的作用机理:
酸角,清热解暑、和胃消积;红脚鹬,补虚益精、健脾和胃;厚朴果,健脾消食、理气散结;黑柴香,止咳化痰、暖胃祛寒;白芍,平肝止痛、养血调经;鹿草,益气健脾、安神健脑;岩豇豆,祛风止咳、健脾消积。利用以上七味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达补虚益精、健脾和胃的功效。
本发明实施例2经20位脾胃虚弱、虚寒泄泻的消费者,连续食用10天,每日30克,症状明显缓解人数为15人,有效率为75%;连续食用15天,每日35克以上,症状明显缓解人数为16人,有效率为80%。
实施例3,一种酸角风味红脚鹬培根,采用以下步骤:
A.酸角预处理:取新鲜饱满的酸角,洗净去壳,放入容器内,添加酸角重5倍的冷开水、30%的红糖、15%的蜂蜜、5%的冰糖,小火熬煮40分钟,自然冷却,去除残渣,制得酸角汁;
B.红脚鹬预处理:取人工养殖的红脚鹬,取胸脯肉,清洗干净,放入容器内,加入红脚鹬肉重4的温水、3%的盐,浸泡60分钟,制得红脚鹬肉;
C.中药材预处理:按重量比例取厚朴果20%、黑柴香15%、白芍10%、鹿草15%、岩豇豆10%、睡菜20%、羊角参10%,加入原料中药材重15倍的水,浸泡60分钟,再煎煮20-40分钟,后连同煎煮液一起,倒入打浆机打浆,再入浆渣分离机,制得中药汁;
D.腌制液的制作:取适量冰水放入搅拌机内,加入冰水重1.5%的槭树糖浆、5%的中药汁、3%的食盐、0.5的鸡精、1%的卡拉胶溶液、3%的乳清蛋白粉、0.04%红曲红,充分搅拌均匀,待完全溶解,制得腌制液;
E.注射、滚揉:取红脚鹬胸肉120kg,逐个放入注射机,进行定量注射腌制液,腌制液的温度为6℃,注射率为33%,注射后的肉温为≤8℃,后送入滚揉机,真空滚揉20分钟;
F.蒸煮:取滚揉好的红脚鹬胸肉,放入不锈钢容器,加入酸角汁20kg,混合搅拌均匀,倒入模具中,摆平、压紧,覆膜包好,放至蒸制设备进行蒸煮,直至蒸熟;
G.干燥:将蒸好的酸角鹧鸪肉块脱模放入干燥机进行干燥,温度控制在70℃,直至表面干爽;
H.烟熏:将干燥后的酸角红脚鹬肉块放入烟熏炉,烟熏40分钟,温度控制在75℃;
I.冷却、包装:将烟熏后的酸角风味鹧鸪培根放入冷却间,冷却至中心温度低于20℃,进行称重真空包装;
J.灭菌、检验、贮存:将包装好的酸角风味红脚鹬培根通过巴氏杀菌法进行杀菌,后检验合格后贮存于阴凉、通风、避光处。
睡菜,又名绰菜、瞑菜、醉草、锡打、水胡豆,为龙胆科植物睡菜的全草或叶。全草长20-30厘米。根茎长条形,有节。根茎上端长叶,为三出复叶,叶柄长,小叶无柄。完整叶片稍厚,略呈肉质,长椭圆形,长4-8厘米,宽2-4厘米,先端钝尖,基部楔形,上部叶缘微波状。根茎顶端有花茎,不分枝,长可达35厘米,花序总状。气微,味微苦,归心、脾经。有健脾消食、养心安神、清热利尿的功效,主治胃炎、消化不良、心悸失眠、湿热黄疸、胆囊炎、水肿、小便不利、赤热涩痛。
羊角参,别名甘肃黄精、臭儿参、野白芨。为百合科植物甘肃黄精或玫瑰红黄精的根茎。夏、秋间采挖,去须根,洗净,以开水烫后晒干。其味甘,性平,具有滋补肝肾、养阴生津的功效,常用于神经衰弱、高血压病、头痛、咽喉痛、消渴、口干舌燥。
本发明实施例3的作用机理:
酸角,清热解暑、和胃消积;红脚鹬,补虚益精、健脾和胃;厚朴果,健脾消食、理气散结;黑柴香,止咳化痰、暖胃祛寒;白芍,平肝止痛、养血调经;鹿草,益气健脾、安神健脑;岩豇豆,祛风止咳、健脾消积;睡菜,健脾消食、养心安神;羊角参,滋补肝肾、养阴生津。利用以上九味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达补虚益精、健脾和胃的功效。
本发明实施例3经28位脾胃虚弱、虚寒泄泻的消费者,连续食用15天,每日30克,症状明显缓解人数为22人,有效率为78.57%;连续食用20天,每日40克以上,症状明显缓解人数为24人,有效率为85.71%。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
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 (4)
1.一种酸角风味红脚鹬培根,其特征在于,包括如下工艺步骤:
A.酸角预处理:取新鲜饱满的酸角,洗净去壳,放入容器内,添加酸角重3-5倍的冷开水、25-30%的红糖、10-15%的蜂蜜、3-5%的冰糖,小火熬煮30-40分钟,自然冷却,去除残渣,制得酸角汁;
B.红脚鹬预处理:取人工养殖的红脚鹬,取胸脯肉,清洗干净,放入容器内,加入红脚鹬肉重3-4的温水、2-3%的盐,浸泡50-60分钟,制得红脚鹬肉;
C.中药材预处理:按一定比例取厚朴果、黑柴香、白芍,加入原料中药材重10-15倍的水,浸泡30-60分钟,再煎煮20-40分钟,后连同煎煮液一起,倒入打浆机打浆,再入浆渣分离机,制得中药汁;
D.腌制液的制作:取适量冰水放入搅拌机内,加入冰水重0.5-1.5%的槭树糖浆、2-5%的中药汁、1-3%的食盐、0.2-0.5的鸡精、0.5-1%的卡拉胶溶液、1-3%的乳清蛋白粉、0.02-0.04%红曲红,充分搅拌均匀,待完全溶解,制得腌制液;
E.注射、滚揉:取红脚鹬胸肉100-120重量份,逐个放入注射机,进行定量注射腌制液,腌制液的温度为2-6℃,注射率为28-33%,注射后的肉温为≤8℃,后送入滚揉机,真空滚揉10-20分钟;
F.蒸煮:取滚揉好的红脚鹬胸肉,放入不锈钢容器,加入酸角汁10-20重量份,混合搅拌均匀,倒入模具中,摆平、压紧,覆膜包好,放至蒸制设备进行蒸煮,直至蒸熟;
G.干燥:将蒸好的酸角鹧鸪肉块脱模放入干燥机进行干燥,温度控制在60-70℃,直至表面干爽;
H.烟熏:将干燥后的酸角红脚鹬肉块放入烟熏炉,烟熏20-40分钟,温度控制在65-75℃;
I.冷却、包装:将烟熏后的酸角风味鹧鸪培根放入冷却间,冷却至中心温度低于20℃,进行称重真空包装;
J.灭菌、检验、贮存:将包装好的酸角风味红脚鹬培根通过巴氏杀菌法进行杀菌,后检验合格后贮存于阴凉、通风、避光处。
2.根据权利要求1所述的一种酸角风味红脚鹬培根,其特征在于,所述步骤C中的一定比例中药材为以下原料重量比:厚朴果20-40%、黑柴香15-30%、白芍10-30%。
3.根据权利要求1所述的一种酸角风味红脚鹬培根,其特征在于,所述步骤D中卡拉胶溶液制作方法:取卡拉胶放入卡拉胶重18-22倍的冷水中浸泡45-60分钟,再加热至70-75℃即可。
4.根据权利要求1所述的一种酸角风味红脚鹬培根,其特征在于,所述步骤中所需要的打浆机均为装有100-120目网筛打浆机。
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