CN108450814A - 一种果蔬复合鹿肉香肠及其加工方法 - Google Patents
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Abstract
一种果蔬复合鹿肉香肠，其原料有鹿肉、猪肉、腌制剂、鸡蛋、大豆蛋白、马铃薯淀粉、低聚异麦芽糖、苹果皮、香菇、南瓜、胡萝卜、味精、高粱红、卡拉胶、五香粉、白胡椒粉、蒜末、姜末。上述一种果蔬复合鹿肉香肠的加工方法包括步骤为：A选肉与处理、B腌制肉丁、C混合配料、D灌香肠、E蒸煮与烘烤、F包装保藏。本发明的有益效果在于：通过将鹿肉和猪肉作为主原料，加工出的果蔬复合鹿肉香肠具有低脂肪、低胆固醇、低糖、低盐、高蛋白、高膳食纤维、高维生素的优点，营养风味俱佳，易被人体消化吸收，具有提高人体代谢强度和抵抗力的功能，受到广大消费者的喜爱和青睐。
Description
技术领域
本发明属于肉类深加工技术领域，具体涉及一种果蔬复合鹿肉香肠及其加工方法。
技术背景
随着生活质量的不断提高，人们已经不在满足于吃饱，而是追求吃好，所以迫切需要营养价值高且风味独特的肉类食品来满足人们的需求。现在人们普遍对低脂肪、低胆固醇、低糖、低盐、高蛋白、高膳食纤维、高维生素的营养风味俱佳的复合肉制品很是喜爱。鹿肉具有高蛋白、低脂肪、营养丰富、富含无机盐、糖和一定量的维生素，易被人体消化吸收，具有提高人体代谢强度和抵抗力的功能。而且像鹿肉这种高蛋白、低脂肪和低胆固醇的优质结构的肉类叶正是目前健康饮食所倡导的。所以采用具有营养保健功效的鹿肉与蔬菜水果来进行肉类食品的深加工，符合社会发展的消费需求，受到广大消费者的欢迎和青睐。
发明内容
为解决背景技术中人们对高营养价值且风味独特的肉类食品的需求问题，本发明提供一种果蔬复合鹿肉香肠及其加工方法。
本发明采用的技术方案如下：
一种果蔬复合鹿肉香肠，包括以下重量的原料：梅花鹿腿部精肉0.5-1kg、猪后酋精肉0.5-1kg、腌制剂28-35g、鸡蛋2-4个、大豆蛋白50-60g、马铃薯淀粉50-55g、低聚异麦芽糖40-50g、苹果皮50-60g、香菇150-180g、南瓜70-90g、胡萝卜60-80g、味精10-13g、高粱红2.5-3g、卡拉胶6-7g、五香粉2-4g、白胡椒粉1-3g、蒜末5-7g、姜末5-6g；所述腌制剂由食盐、复合磷酸盐、亚硝酸钠按25-30、2-3、1-2的重量配比制成的制剂。
以上所述的一种果蔬复合鹿肉香肠的加工方法，包括以下步骤：
A选肉与处理：选择新鲜合格的梅花鹿腿部精肉和猪后酋精肉，剔除筋腱、淤血，分别放入绞肉机中绞碎成6-8mm肉丁；
B腌制肉丁：将绞碎的肉丁混合在一起加入腌制剂，放入绞拌机中充分混合均匀后，放置于4-5℃冰箱中冷藏腌制30-36h；
C混合配料：将香菇进行漂烫、切碎、浸水得到的香菇末，南瓜和胡萝卜切成的细小颗粒，鸡蛋，低聚异麦芽糖，苹果皮，马铃薯淀粉，大豆蛋白和定量水混合均匀，再与腌制好的混合肉一起放入拌馅机中进行充分搅拌混合均匀；
D灌香肠：将混合配料用灌肠机灌入肠衣，松紧适宜，然后放入温水中洗去肠衣表面油污杂质，灌肠时用针扎孔排出内部残留空气以防煮制时肠衣胀破；
E蒸煮与烘烤：将灌制好的香肠放到烟熏炉中90℃蒸气蒸煮38min，然后置于75～80℃烤炉中烘烤35min，用高粱红给香肠着色改善肠体外观颜色、赋予烘烤特有风味；
F包装保藏：烘烤后待香肠充分冷却，用真空包装机包装后置于冰箱保藏。
本发明通过将具有营养保健功能的鹿肉和资源丰富、味美价廉的猪肉作为主原料，充分利用二者在营养、风味和加工特性方面的互补性，再搭配以胡萝卜、南瓜、香菇、膳食纤维、低聚异麦芽糖和大豆蛋白等营养物质，加工出的果蔬复合鹿肉香肠具有低脂肪、低胆固醇、低糖、低盐、高蛋白、高膳食纤维、高维生素的优点，营养风味俱佳，易被人体消化吸收，具有提高人体代谢强度和抵抗力的功能，受到广大消费者的喜爱和青睐。
具体实施例
下面结合具体实施例对本发明作进一步的描述。
一种果蔬复合鹿肉香肠，包括以下重量的原料：梅花鹿腿部精肉0.6kg、猪后酋精肉0.8kg、腌制剂28g、鸡蛋3个、大豆蛋白55g、马铃薯淀粉53g、低聚异麦芽糖45g、苹果皮55g、香菇150g、南瓜70g、胡萝卜60g、味精10g、高粱红2.6g、卡拉胶6g、五香粉3g、白胡椒粉1g、蒜末5g、姜末5g；所述腌制剂由食盐、复合磷酸盐、亚硝酸钠按26、2.5、1.5的重量配比制成的制剂。
以上所述的一种果蔬复合鹿肉香肠的加工方法，包括以下步骤：
A选肉与处理：选择新鲜合格的梅花鹿腿部精肉和猪后酋精肉，剔除筋腱、淤血，分别放入绞肉机中绞碎成7.5mm肉丁；
B腌制肉丁：将绞碎的肉丁混合在一起加入腌制剂，放入绞拌机中充分混合均匀后，放置于4.5℃冰箱中冷藏腌制30h；
C混合配料：将香菇进行漂烫、切碎、浸水得到的香菇末，南瓜和胡萝卜切成的细小颗粒，鸡蛋，低聚异麦芽糖，苹果皮，马铃薯淀粉，大豆蛋白和定量水混合均匀，再与腌制好的混合肉一起放入拌馅机中进行充分搅拌混合均匀；
D灌香肠：将混合配料用灌肠机灌入肠衣，松紧适宜，然后放入温水中洗去肠衣表面油污杂质，灌肠时用针扎孔排出内部残留空气以防煮制时肠衣胀破；
E蒸煮与烘烤：将灌制好的香肠放到烟熏炉中90℃蒸气蒸煮38min，然后置于75℃烤炉中烘烤35min，用高粱红给香肠着色改善肠体外观颜色、赋予烘烤特有风味；
F包装保藏：烘烤后待香肠充分冷却，用真空包装机包装后置于冰箱保藏。
本发明通过将具有营养保健功能的鹿肉和资源丰富、味美价廉的猪肉作为主原料，充分利用二者在营养、风味和加工特性方面的互补性，再搭配以胡萝卜、南瓜、香菇、膳食纤维、低聚异麦芽糖和大豆蛋白等营养物质，加工出的果蔬复合鹿肉香肠具有低脂肪、低胆固醇、低糖、低盐、高蛋白、高膳食纤维、高维生素的优点，营养风味俱佳，易被人体消化吸收，具有提高人体代谢强度和抵抗力的功能，受到广大消费者的喜爱和青睐。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，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。
Claims (2)
1.一种果蔬复合鹿肉香肠，其特征在于，包括以下重量的原料：梅花鹿腿部精肉0.5-1kg、猪后酋精肉0.5-1kg、腌制剂28-35g、鸡蛋2-4个、大豆蛋白50-60g、马铃薯淀粉50-55g、低聚异麦芽糖40-50g、苹果皮50-60g、香菇150-180g、南瓜70-90g、胡萝卜60-80g、味精10-13g、高粱红2.5-3g、卡拉胶6-7g、五香粉2-4g、白胡椒粉1-3g、蒜末5-7g、姜末5-6g；所述腌制剂由食盐、复合磷酸盐、亚硝酸钠按25-30、2-3、1-2的重量配比制成的制剂。
2.根据权利要求1所述的一种果蔬复合鹿肉香肠的加工方法，其特征在于，包括以下步骤：
A选肉与处理：选择新鲜合格的梅花鹿腿部精肉和猪后酋精肉，剔除筋腱、淤血，分别放入绞肉机中绞碎成6-8mm肉丁；
B腌制肉丁：将绞碎的肉丁混合在一起加入腌制剂，放入绞拌机中充分混合均匀后，放置于4-5℃冰箱中冷藏腌制30-36h；
C混合配料：将香菇进行漂烫、切碎、浸水得到的香菇末，南瓜和胡萝卜切成的细小颗粒，鸡蛋，低聚异麦芽糖，苹果皮，马铃薯淀粉，大豆蛋白和定量水混合均匀，再与腌制好的混合肉一起放入拌馅机中进行充分搅拌混合均匀；
D灌香肠：将混合配料用灌肠机灌入肠衣，松紧适宜，然后放入温水中洗去肠衣表面油污杂质，灌肠时用针扎孔排出内部残留空气以防煮制时肠衣胀破；
E蒸煮与烘烤：将灌制好的香肠放到烟熏炉中90℃蒸气蒸煮38min，然后置于75～80℃烤炉中烘烤35min，用高粱红给香肠着色改善肠体外观颜色、赋予烘烤特有风味；
F包装保藏：烘烤后待香肠充分冷却，用真空包装机包装后置于冰箱保藏。
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