CN108719836A - 一种火腿肠及其加工工艺 - Google Patents
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- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
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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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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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
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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
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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
一种火腿肠，其原料及质量分数组成为：猪肉50～60份，卡拉胶0.2～0.5份，淀粉8～15份；食盐2～3份，亚硝酸钠0.01～0.03份，香辛料0.5～1份，砂糖1～3份。一种火腿肠加工工艺，包括以下步骤：(1)解冻；(2)选修；(3)绞制；(4)搅拌腌制；(5)斩拌；(6)灌肠。(7)熟制杀菌。本发明的火腿肠及其加工工艺，通过原料的选用和工艺的控制，保证了火腿肠的口感，并且提升了火腿肠的健康度。
Description
技术领域
本发明涉及食品技术领域。
背景技术
火腿肠日益成为人们喜爱的休闲食品，火腿肠是以畜禽肉为主要原料，辅以填充剂（淀粉、植物蛋白粉等），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，其特点是肉质细腻、鲜嫩爽口、携带方便、食用简单、保质期长。如何在提升火腿肠口感的同时降低火腿肠中添加剂的使用，从而提升火腿肠的健康度为火腿肠加工中的一个问题。
发明内容
为了在提升火腿肠口感的同时降低火腿肠中添加剂的使用，从而提升火腿肠的健康度，本发明提供了一种火腿肠及其加工工艺。
本发明为实现上述目的所采用的技术方案是：一种火腿肠，其原料及质量分数组成为：猪肉50～60份，卡拉胶0.2～0.5份，淀粉8～15份；食盐2～3份，亚硝酸钠0.01～0.03份，香辛料0.5～1份，砂糖1～3份。
还包括聚磷酸盐0.1～0.2份，大豆蛋白5～10份。
一种火腿肠加工工艺，包括以下步骤：
(1)解冻：将冻猪肉自然解冻18-24小时小时，解冻温度不超过4℃；
(2)选修：解冻后的猪肉，去除残留的皮、碎骨、淋巴和结缔组织；
(3)绞制：将选修的猪肉用绞肉机绞碎；
(4)搅拌腌制：把绞制的肉放于搅拌机中，加入食盐、亚硝酸钠和香辛料，置于腌制间腌制，温度控制在2℃～6℃，腌制24-48小时；
(5)斩拌：搅拌机中投入腌制好的肉馅，加入预溶的卡拉胶、糖斩拌，加入淀粉、大豆蛋白继续斩拌，斩拌过程中应控制温度不超过10℃；
(6)灌肠：采用连续真空灌肠结扎机将斩拌好的肉馅灌入红色PVDC肠衣中，并用铝线结扎。
(7)熟制杀菌：灌制好的火腿肠要尽快进行熟制杀菌，100-120℃温度下杀菌20-30分钟。
所述步骤（3）中，绞肉机篦子的直径为16～20毫米，绞肉时控制肉温不高于10℃。
所述步骤（4）中，搅拌10-20分钟。
所述步骤（5）中，用冰水将搅拌机降温至10℃以下，排掉水，投入腌制好的肉馅，加入预溶的卡拉胶、糖斩拌3分钟，加入淀粉、大豆蛋白继续斩拌5分钟。
本发明的火腿肠及其加工工艺，通过原料的选用和工艺的控制，保证了火腿肠的口感，并且提升了火腿肠的健康度。
具体实施方式
本发明的火腿肠配方如下：其原料及质量分数组成为：猪肉50～60份，卡拉胶0.2～0.5份，淀粉8～15份；食盐2～3份，亚硝酸钠0.01～0.03份，香辛料0.5～1份，砂糖1～3份、聚磷酸盐0.1～0.2份，大豆蛋白5～10份。
具体实施例：采用猪肉60份，卡拉胶0.3份，淀粉8份；食盐3份，亚硝酸钠0.02份，香辛料0.6份，砂糖2份、聚磷酸盐0.1份，大豆蛋白58份。
加工工艺如下：
(1)解冻：选用符合国家卫生标准的猪瘦肉或后腿肉，用不锈钢盆盛装，置于解冻室，自然解冻24小时，解冻温度不超过4℃。
(2)选修：解冻后的猪肉，去除残留的皮、碎骨、淋巴和结缔组织。
(3)绞制：将选修的猪肉用绞肉机绞碎，绞肉机篦子的直径为20毫米，绞肉时控制肉温不高于10℃。
(4)搅拌腌制：把绞制的肉放于搅拌机中，加入食盐、聚磷酸盐、亚硝酸钠，搅拌10分钟，置于腌制间腌制，温度控制在3℃，腌制48小时。
(5)斩拌：用冰水将搅拌机降温至10℃，排掉水，投入腌制好的肉馅，斩拌2分钟再加入预溶的卡拉胶、适量冰片、糖和调味料，斩拌3分钟，加入淀粉、大豆蛋白继续斩拌5分钟。斩拌时应先低速再高速，斩拌过程中应控制温度不超过10℃。斩拌好的肉馅应色泽均匀，粘度适中。
(6)灌肠：采用连续真空灌肠结扎机将斩拌好的肉馅灌入红色PVDC肠衣中，并用铝线结扎，规格为75克。灌制的肉馅要胀度适中，不要装得过紧或过松。
(7)熟制杀菌：灌制好的火腿肠要尽快进行熟制杀菌，120℃杀菌20分钟，降温时，既要使火腿肠尽快降温，又要防止降温过快而使火腿肠内外压力不平衡肠衣胀破。
本发明是通过实施例进行描述的，本领域技术人员知悉，在不脱离本发明的精神和范围的情况下，可以对这些特征和实施例进行各种改变或等效替换。另外，在本发明的教导下，可以对这些特征和实施例进行修改以适应具体的情况及材料而不会脱离本发明的精神和范围。因此，本发明不受此处所公开的具体实施例的限制，所有落入本申请的权利要求范围内的实施例都属于本发明的保护范围。
Claims (6)
1.一种火腿肠，其特征在于：其原料及质量分数组成为：猪肉50～60份，卡拉胶0.2～0.5份，淀粉8～15份；食盐2～3份，亚硝酸钠0.01～0.03份，香辛料0.5～1份，砂糖1～3份。
2.根据权利要求1所述的一种火腿肠，其特征在于：还包括聚磷酸盐0.1～0.2份，大豆蛋白5～10份。
3.一种火腿肠加工工艺，其特征在于：包括以下步骤：
(1)解冻：将冻猪肉自然解冻18-24小时小时，解冻温度不超过4℃；
(2)选修：解冻后的猪肉，去除残留的皮、碎骨、淋巴和结缔组织；
(3)绞制：将选修的猪肉用绞肉机绞碎；
(4)搅拌腌制：把绞制的肉放于搅拌机中，加入食盐、亚硝酸钠和香辛料，置于腌制间腌制，温度控制在2℃～6℃，腌制24-48小时；
(5)斩拌：搅拌机中投入腌制好的肉馅，加入预溶的卡拉胶、糖斩拌，加入淀粉、大豆蛋白继续斩拌，斩拌过程中应控制温度不超过10℃；
(6)灌肠：采用连续真空灌肠结扎机将斩拌好的肉馅灌入红色PVDC肠衣中，并用铝线结扎；
(7)熟制杀菌：灌制好的火腿肠要尽快进行熟制杀菌，100-120℃温度下杀菌20-30分钟。
4.根据权利要求3所述的一种火腿肠加工工艺，其特征在于：所述步骤（3）中，绞肉机篦子的直径为16～20毫米，绞肉时控制肉温不高于10℃。
5.根据权利要求3所述的一种火腿肠加工工艺，其特征在于：所述步骤（4）中，搅拌10-20分钟。
6.根据权利要求3所述的一种火腿肠加工工艺，其特征在于：所述步骤（5）中，用冰水将搅拌机降温至10℃以下，排掉水，投入腌制好的肉馅，加入预溶的卡拉胶、糖斩拌3分钟，加入淀粉、大豆蛋白继续斩拌5分钟。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150885A (zh) * | 2011-01-28 | 2011-08-17 | 武汉工业学院 | 一种低钠盐火腿肠及其制备方法 |
| CN105614735A (zh) * | 2016-03-23 | 2016-06-01 | 武杰 | 一种菊香火腿肠及其制作方法 |
| CN106509674A (zh) * | 2016-11-22 | 2017-03-22 | 陈豪 | 一种鸡骨泥火腿肠的加工工艺 |
| CN107772300A (zh) * | 2016-08-24 | 2018-03-09 | 南京禾文化创意有限公司 | 一种瘦肉火腿肠的制备方法 |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150885A (zh) * | 2011-01-28 | 2011-08-17 | 武汉工业学院 | 一种低钠盐火腿肠及其制备方法 |
| CN105614735A (zh) * | 2016-03-23 | 2016-06-01 | 武杰 | 一种菊香火腿肠及其制作方法 |
| CN107772300A (zh) * | 2016-08-24 | 2018-03-09 | 南京禾文化创意有限公司 | 一种瘦肉火腿肠的制备方法 |
| CN106509674A (zh) * | 2016-11-22 | 2017-03-22 | 陈豪 | 一种鸡骨泥火腿肠的加工工艺 |
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Application publication date: 20181102 |