CN108669470A - 一种啤酒花风味红脚鹬火腿 - Google Patents
一种啤酒花风味红脚鹬火腿 Download PDFInfo
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
Abstract
本发明公开了一种啤酒花风味红脚鹬火腿,其充分利用啤酒花、红脚鹬的营养价值,与中药相互配伍,协同增效,具有健脾和胃、消食化积的功效。制得的成品肉质细腻,鲜嫩爽口,营养丰富,且具有一定的保健功能,长期食用可明显改善脾胃虚弱、消化不良人群的不适。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,特别涉及以啤酒花、红脚鹬为原料,加入具有保健功效的中药材,制得的一种啤酒花风味红脚鹬火腿。
背景技术
啤酒花,桑科葎草属植物啤酒花,以未成熟的绿色果穗入药。多年生缠绕草本,长可达10米,全株有倒钩刺。茎枝和叶柄密生细毛。叶纸质,对生,卵形,3裂或不裂,宽约4-8厘米,基部心形或圆形,边缘有粗锯齿,上面密生小刺毛,下面有疏毛和黄色小油点;叶柄长不超过叶片。花单性,雌雄异株;雄花排列成圆锥花序,花被片和雄蕊各5;雌花每2朵生一苞片于腋部,苞片覆瓦状排列成一近圆形的穗状花序。具有健胃消食、利尿安神的功效。治消化不良、腹胀、浮肿、膀胱炎、肺结核、失眠。
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。
地灵根,为木犀科植物紫药女贞的根。灌木,高1-4米。树皮灰褐色或褐色;小枝褐色或灰褐色,圆柱形或稍具棱,密被短柔毛。单叶,对生;叶柄长1-5毫米。被微柔毛,具沟;叶片薄革质,椭圆形或卵状椭圆形,有时为披针形,长1-4厘米,宽0.6-1.5厘米,稀较大,长可达9厘米,先端锐尖或渐尖,有时钝至近圆形,稀尾尖,基部渐窄或近圆形、叶缘反卷,有时仅沿上面中脉被短柔毛。具有清热利尿、消食健胃的功效。主湿热尿淋、肝炎、消化不良。
泡桐花,长7-12厘米。花萼灰褐色,长2-2.5厘米,质厚,裂片被柔毛,内表面较密;花冠白色,干者外面灰黄色至灰棕色,密被毛茸,内面色浅,腹部具紫色斑点,筒部毛茸稀少。气微香,味微苦。具有清肺利咽、解毒消肿的功效。主肺热咳嗽、急性扁桃体炎、菌痢、急性肠火、急性结膜火、腮腺火、疖肿、疮癣。
芜菁子,为十字花科植物芜菁的种子。芜菁二年生草本,高达100厘米。块根肉质,球形。扁圆形或长圆形,外皮白色、黄色或红色,内面白色,无辣味。茎直立,有分枝,下部稍有毛,上部无毛。种子球形,褐色或浅棕黄色,表面有细网状纹。味辛、苦,性寒,具有养肝明目、行气利水、清热解毒的功效。主青盲、目暗、黄疸便结、小便不利、症积、疮疽。
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。
以啤酒花、红脚鹬为主要原料,地灵根、泡桐花、芜菁子为保健原料,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
本发明以啤酒花、红脚鹬为原料,同时添加地灵根、泡桐花、芜菁子开发出一种啤酒花风味红脚鹬火腿。填补了国内使用这类原料制作火腿的一项空白。
一种啤酒花风味红脚鹬火腿的制作步骤如下所示:
A.啤酒花预处理:取新鲜无斑的啤酒花果穗,洗净沥干,放入破碎机进行破碎,后取出加入啤酒花重3-4倍的水、6-8%的蜂蜜,文火蒸煮20-30分钟,再放入打浆机进行打浆,制得啤酒花泥浆;
B.红脚鹬处理: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,再通过切碎机切成大小均匀的块状,再放入装有10-20目网筛的绞肉机,绞制成红脚鹬肉粒;
C.中药材预处理:按一定比例取中药材地灵根、泡桐花、芜菁子,加入原料中药材重10-15倍的水,浸泡2-3小时,再放入中药煎煮机煎煮30-40分钟,后连同煎煮液一起,倒入打浆机进行打浆,再入浆渣分离机,制得中药汁;
D.腌制:取红脚鹬肉粒100-120重量份、中药汁1-3重量份、啤酒花泥浆20-35重量份、食盐0.5-1.5重量份,鸡精0.2-0.5重量份、蔗糖0.5-1重量份、料酒2-3重量份、姜末1-1.5重量份,搅拌混合均匀,放入腌制间,腌制40-50小时,腌制间温度控制在5-10℃;
E.斩拌:将腌制好的红脚鹬肉粒放入斩拌机斩切3-5分钟,加入红脚鹬肉粒重0.5-1.5%的卡拉胶溶液、5-6%的冰片,斩切6-8分钟,斩切过程中温度控制在10℃以下;
F.灌肠:将斩切好的肉泥放入真空灌肠结扎机灌入肠衣,按重量比例用铝线结扎,长度保持在10-18厘米;
G.熟制杀菌:将灌装好的火腿放入高压杀菌锅进行熟制杀菌30-40分钟;
H.冷却、包装:待啤酒花风味红脚鹬火腿自然冷却,再用食品级包装物进行外包装;
I.检验、贮藏:对包装好的啤酒花风味红脚鹬火腿进行检验,检验合格的产品贮存于阴凉、干燥、避光的库房中。
本发明步骤B绞制过程中可适当添加冰水,控制肉温低于10℃。
本发明步骤C中的一定比例中药材为以下原料重量比:地灵根20-40%、泡桐花10-30%、芜菁子15-30%。
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:
啤酒花,健胃消食、利尿安神;红脚鹬,补虚益精、健脾和胃;地灵根,清热利尿、消食健胃;泡桐花,清肺利咽、解毒消肿;芜菁子,养肝明目、清热解毒。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,以达健脾和胃、消食化积的功效。
本发明啤酒花、红脚鹬的营养价值,与中药相互配伍,协同增效,具有健脾和胃、消食化积的功效。制得的成品肉质细腻,鲜嫩爽口,营养丰富,且具有一定的保健功能,长期食用可明显改善脾胃虚弱、消化不良人群的不适。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1,一种啤酒花风味红脚鹬火腿,采用以下步骤:
A.啤酒花预处理:取新鲜无斑的啤酒花果穗,洗净沥干,放入破碎机进行破碎,后取出加入啤酒花重3倍的水、6%的蜂蜜,文火蒸煮20分钟,再放入打浆机进行打浆,制得啤酒花泥浆;
B.红脚鹬处理: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倍的温水、2%的盐,浸泡50分钟,再通过切碎机切成大小均匀的块状,再放入装有20目网筛的绞肉机,绞制成红脚鹬肉粒;
C.中药材预处理:按重量比例取中药材地灵根40%、泡桐花30%、芜菁子30%,加入原料中药材重10倍的水,浸泡2小时,再放入中药煎煮机煎煮30分钟,后连同煎煮液一起,倒入打浆机进行打浆,再入浆渣分离机,制得中药汁;
D.腌制:取红脚鹬肉粒100kg、中药汁1kg、啤酒花泥浆20kg、食盐0.5kg,鸡精0.2kg、蔗糖0.5kg、料酒2kg、姜末1kg,搅拌混合均匀,放入腌制间,腌制40小时,腌制间温度控制在10℃;
E.斩拌:将腌制好的红脚鹬肉粒放入斩拌机斩切3分钟,加入红脚鹬肉粒重0.5%的卡拉胶溶液、5%的冰片,斩切6分钟,斩切过程中温度控制在10℃以下;
F.灌肠:将斩切好的肉泥放入真空灌肠结扎机灌入肠衣,按重量比例用铝线结扎,长度保持在10厘米;
G.熟制杀菌:将灌装好的火腿放入高压杀菌锅进行熟制杀菌30分钟;
H.冷却、包装:待啤酒花风味红脚鹬火腿自然冷却,再用食品级包装物进行外包装;
I.检验、贮藏:对包装好的啤酒花风味红脚鹬火腿进行检验,检验合格的产品贮存于阴凉、干燥、避光的库房中。
本发明实施例1经11位脾胃虚弱、消化不良的消费者,连续食用10天,每日30克,症状明显缓解人数为7人,有效率为63.64%;连续食用20天,每日30克以上,症状明显缓解人数为8人,有效率为72.73%。
实施例2,一种啤酒花风味红脚鹬火腿,采用以下步骤:
A.啤酒花预处理:取新鲜无斑的啤酒花果穗,洗净沥干,放入破碎机进行破碎,后取出加入啤酒花重3.5倍的水、7%的蜂蜜,文火蒸煮25分钟,再放入打浆机进行打浆,制得啤酒花泥浆;
B.红脚鹬处理: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倍的温水、2.5%的盐,浸泡55分钟,再通过切碎机切成大小均匀的块状,再放入装有20目网筛的绞肉机,绞制成红脚鹬肉粒;
C.中药材预处理:按重量比例取中药材地灵根30%、泡桐花20%、芜菁子20%、茼蒿15%、北风草10%,加入原料中药材重12倍的水,浸泡2.5小时,再放入中药煎煮机煎煮35分钟,后连同煎煮液一起,倒入打浆机进行打浆,再入浆渣分离机,制得中药汁;
D.腌制:取红脚鹬肉粒110kg、中药汁2kg、啤酒花泥浆30kg、食盐1kg,鸡精0.35kg、蔗糖0.8kg、料酒2.5kg、姜末1.2kg,搅拌混合均匀,放入腌制间,腌制45小时,腌制间温度控制在10℃;
E.斩拌:将腌制好的红脚鹬肉粒放入斩拌机斩切4分钟,加入红脚鹬肉粒重1%的卡拉胶溶液、5.5%的冰片,斩切7分钟,斩切过程中温度控制在10℃以下;
F.灌肠:将斩切好的肉泥放入真空灌肠结扎机灌入肠衣,按重量比例用铝线结扎,长度保持在10-18厘米;
G.熟制杀菌:将灌装好的火腿放入高压杀菌锅进行熟制杀菌35分钟;
H.冷却、包装:待啤酒花风味红脚鹬火腿自然冷却,再用食品级包装物进行外包装;
I.检验、贮藏:对包装好的啤酒花风味红脚鹬火腿进行检验,检验合格的产品贮存于阴凉、干燥、避光的库房中。
茼蒿,为菊科植物茼蒿的茎叶。一年生草本,高可达1米。茎直立,光滑,柔软,富肉质。叶互生;无柄;椭圆形、倒卵状披针形或倒卵状椭圆形,边缘有不规则的深齿裂或羽裂,裂片椭圆形,先端钝。头状花序单生于枝端,直径约4-6厘米;总苞干膜质,苞片覆瓦状排列,卵形至椭圆形;花杂性;舌状花一层,雌性,黄色或黄白色,舌片长约16毫米;管状花多层,两性,长约5毫米,雄蕊5枚,着生花冠上,花丝分离,子房下位,花柱2裂。具有健脾和胃、利水消极的功效。主脾胃不和、二便不通、咳嗽痰多、烦热不安。
北风草,茎呈方柱形,有分枝,长约50厘米,有绒毛状长柔毛。叶对生,多皱缩或破碎,完整叶片展开后呈卵形,长1.5-4厘米,边缘具锯齿,两面密被短绒毛。轮伞花序,有苞片较少,条形;花萼筒状,外表面密被柔毛,花冠筒状唇形,多干缩。小坚果卵状三棱形。气微,味淡。具有清肺止咳、清热解毒的功效。主肺热咳嗽、胸痛、咽喉肿痛、目赤青盲、乳痈、湿疹、跌打损伤。
本发明实施例2的作用机理:
啤酒花,健胃消食、利尿安神;红脚鹬,补虚益精、健脾和胃;地灵根,清热利尿、消食健胃;泡桐花,清肺利咽、解毒消肿;芜菁子,养肝明目、清热解毒;茼蒿,健脾和胃、利水消极;北风草,清肺止咳、清热解毒。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,以达健脾和胃、消食化积的功效。
本发明实施例2经19位脾胃虚弱、消化不良的消费者,连续食用10天,每日30克,症状明显缓解人数为14人,有效率为73.68%;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84.21%。
实施例3,一种啤酒花风味红脚鹬火腿,采用以下步骤:
A.啤酒花预处理:取新鲜无斑的啤酒花果穗,洗净沥干,放入破碎机进行破碎,后取出加入啤酒花重4倍的水、8%的蜂蜜,文火蒸煮30分钟,再放入打浆机进行打浆,制得啤酒花泥浆;
B.红脚鹬处理: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34的温水、3%的盐,浸泡60分钟,再通过切碎机切成大小均匀的块状,再放入装有20目网筛的绞肉机,绞制成红脚鹬肉粒;
C.中药材预处理:按重量比例取中药材地灵根20%、泡桐花10%、芜菁子15%、茼蒿15%、北风草10%、木香16%、楮实子9%,加入原料中药材重15倍的水,浸泡3小时,再放入中药煎煮机煎煮40分钟,后连同煎煮液一起,倒入打浆机进行打浆,再入浆渣分离机,制得中药汁;
D.腌制:取红脚鹬肉粒120kg、中药汁3kg、啤酒花泥浆35kg、食盐1.5kg,鸡精0.5kg、蔗糖1kg、料酒3kg、姜末1.5kg,搅拌混合均匀,放入腌制间,腌制50小时,腌制间温度控制在10℃;
E.斩拌:将腌制好的红脚鹬肉粒放入斩拌机斩切5分钟,加入红脚鹬肉粒重1.5%的卡拉胶溶液、6%的冰片,斩切8分钟,斩切过程中温度控制在10℃以下;
F.灌肠:将斩切好的肉泥放入真空灌肠结扎机灌入肠衣,按重量比例用铝线结扎,长度保持在18厘米;
G.熟制杀菌:将灌装好的火腿放入高压杀菌锅进行熟制杀菌40分钟;
H.冷却、包装:待啤酒花风味红脚鹬火腿自然冷却,再用食品级包装物进行外包装;
I.检验、贮藏:对包装好的啤酒花风味红脚鹬火腿进行检验,检验合格的产品贮存于阴凉、干燥、避光的库房中。
木香,为类圆形厚片,直径15-30毫米。表面显灰褐色或棕黄色,中部有明显菊花心状的放射纹理,间有暗褐色或灰褐色环纹,褐色油点(油室)散在,周边外皮显黄棕色至灰褐色,有纵皱纹。质坚。有特异香气,味苦。具有行气止痛、健脾消食的功效。用于胸脘胀痛、泻痢后重、食积不消、不思饮食。
楮实子,本品为桑科植物构树的干燥成熟果实。略呈球形或卵圆形,稍扁,直径约1.5毫米。表面红棕色,有网状皱纹或颗粒状突起,一侧有棱,一侧有凹沟,有的具果梗。质硬而脆,易压碎。胚乳类白色,富油性。无臭,味淡。具有补肾清肝、明目利尿的功效。用于腰膝酸软、虚劳骨蒸、头晕目昏、目生翳膜、水肿胀满。
本发明实施例3的作用机理:
啤酒花,健胃消食、利尿安神;红脚鹬,补虚益精、健脾和胃;地灵根,清热利尿、消食健胃;泡桐花,清肺利咽、解毒消肿;芜菁子,养肝明目、清热解毒;茼蒿,健脾和胃、利水消极;北风草,清肺止咳、清热解毒;木香,行气止痛、健脾消食;楮实子,补肾清肝、明目利尿。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,以达健脾开胃、消食化滞的功效。
本发明实施例3经26位脾胃虚弱、消化不良的消费者,连续食用15天,每日30克,症状明显缓解人数为20人,有效率为76.92%;连续食用20天,每日40克以上,症状明显缓解人数为22人,有效率为84.62%。
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 (5)
1.一种啤酒花风味红脚鹬火腿,其特征在于,包括如下工艺步骤:
A.啤酒花预处理:取新鲜无斑的啤酒花果穗,洗净沥干,放入破碎机进行破碎,后取出加入啤酒花重3-4倍的水、6-8%的蜂蜜,文火蒸煮20-30分钟,再放入打浆机进行打浆,制得啤酒花泥浆;
B.红脚鹬处理: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,再通过切碎机切成大小均匀的块状,再放入装有10-20目网筛的绞肉机,绞制成红脚鹬肉粒;
C.中药材预处理:按一定比例取中药材地灵根、泡桐花、芜菁子,加入原料中药材重10-15倍的水,浸泡2-3小时,再放入中药煎煮机煎煮30-40分钟,后连同煎煮液一起,倒入打浆机进行打浆,再入浆渣分离机,制得中药汁;
D.腌制:取红脚鹬肉粒100-120重量份、中药汁1-3重量份、啤酒花泥浆20-35重量份、食盐0.5-1.5重量份,鸡精0.2-0.5重量份、蔗糖0.5-1重量份、料酒2-3重量份、姜末1-1.5重量份,搅拌混合均匀,放入腌制间,腌制40-50小时,腌制间温度控制在5-10℃;
E.斩拌:将腌制好的红脚鹬肉粒放入斩拌机斩切3-5分钟,加入红脚鹬肉粒重0.5-1.5%的卡拉胶溶液、5-6%的冰片,斩切6-8分钟,斩切过程中温度控制在10℃以下;
F.灌肠:将斩切好的肉泥放入真空灌肠结扎机灌入肠衣,按重量比例用铝线结扎,长度保持在10-18厘米;
G.熟制杀菌:将灌装好的火腿放入高压杀菌锅进行熟制杀菌30-40分钟;
H.冷却、包装:待啤酒花风味红脚鹬火腿自然冷却,再用食品级包装物进行外包装;
I.检验、贮藏:对包装好的啤酒花风味红脚鹬火腿进行检验,检验合格的产品贮存于阴凉、干燥、避光的库房中。
2.根据权利要求1所述的一种啤酒花风味红脚鹬火腿,其特征在于,所述步骤B绞制过程中可适当添加冰水,控制肉温低于10℃。
3.根据权利要求1所述的一种啤酒花风味红脚鹬火腿,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:地灵根20-40%、泡桐花10-30%、芜菁子15-30%。
4.根据权利要求1所述的一种啤酒花风味红脚鹬火腿,其特征在于,所述步骤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。
5.根据权利要求1所述的一种啤酒花风味红脚鹬火腿,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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CN109527416A (zh) * | 2018-12-27 | 2019-03-29 | 山东禹王生态食业有限公司 | 一种大豆蛋白牛肉干及其制备方法 |
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CN109527416A (zh) * | 2018-12-27 | 2019-03-29 | 山东禹王生态食业有限公司 | 一种大豆蛋白牛肉干及其制备方法 |
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