CN108967925A - 一种含黄金亚麻籽风味的红肠及其制备方法 - Google Patents
一种含黄金亚麻籽风味的红肠及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种含黄金亚麻籽风味的红肠及其制备方法,具体为食品制备技术领域。所述的含黄金亚麻籽风味的红肠包含以下重量份数的原料:猪肉88份、蔬菜粉9份、黄金亚麻籽9份、黄豆粉5份、玉米淀粉5份、变性淀粉4份、卡拉胶0.4份、白胡椒粉0.4份、大蒜粉2.5份、姜粉0.8份、花椒粉0.3份、大料粉0.3份、葱粉1.2份、食盐3份、红曲米粉0.008份、茶多酚0.08份、水50份。此种红肠将亚麻籽、蔬菜冻干粉、蒜香特征相结合,风味独特,营养丰富,制备简单。
Description
技术领域
本发明涉及一种含黄金亚麻籽风味的红肠及其制备方法,具体为食品制备技术领域。
背景技术
1913年英商马前氏投资5.5万英镑,在哈尔滨建立当时中国最大的畜产品加工企业——“滨江物产英国进出口有限公司”,也就是“哈肉联”的前身。公司引进俄籍大技师爱金宾斯的红肠加工技术,建成灌肠厂房,生产出哈尔滨“第一根红肠”,标志着“哈肉联红肠”的诞生,成为中国最早的肉灌制品加工企业。红肠熏烟芳香,味美质干,肥而不腻,蛋白质含量高,营养丰富,是酒宴、冷饮的上等佳肴,已成为各阶层消费者不可缺少的馈赠礼品和消费食品。已经有近百年历史的红肠选择猪肉作为原料肉馅(也可使用牛肉、兔肉或其它肉类),肠衣选用猪、牛、羊肠均可。加淀粉和多种调味料,经过腌制、制馅、灌制、烘烤、煮制、烟熏等工序制成。本发明的目的是结合目前消费者对红肠的喜爱及需求,改进配方,制作一款将烤肠与亚麻籽、蔬菜冻干粉、蒜香特征相结合,风味独特,制作简单,荤素搭配营养丰富的风味红肠。
发明内容
本发明的目的在于提供一种将烤肠与亚麻籽、蔬菜冻干粉、蒜香特征相结合,风味独特,制作简单,荤素搭配营养丰富的风味红肠及其制备方法。
为实现上述目的,本发明提供如下技术方案:一种含黄金亚麻籽风味的红肠包含以下重量份数的原料:猪肉80-100份、蔬菜粉8-10份、黄金亚麻籽8-10份、黄豆粉5-5.5份、玉米淀粉4-6份、变性淀粉3.5-5份、卡拉胶0.3-0.5份、白胡椒粉0.3-0.5份、大蒜粉2-3份、姜粉0.5-1份、花椒粉0.2-0.5份、大料粉0.2-0.5份、葱粉1-1.5份、食盐3-3.5份、红曲米粉0.005-0.009份、茶多酚0.06-0.1份、水11-62份。
进一步优选,所述的含黄金亚麻籽风味的红肠包含以下重量份数的原料:猪肉88份、蔬菜粉9份、黄金亚麻籽9份、黄豆粉5份、玉米淀粉5份、变性淀粉4份、卡拉胶0.4份、白胡椒粉0.4份、大蒜粉2.5份、姜粉0.8份、花椒粉0.3份、大料粉0.3份、葱粉1.2份、食盐3份、红曲米粉0.008份、茶多酚0.08份、水50份。
作为优选,所述的猪肉中肥膘与瘦肉的比例是4:6。
作为优选,所述的蔬菜粉是由以下质量百分比原料冻干而成:南瓜12-18%、莴苣12-18%、卷心菜8-12%、芦笋8-12%、芹菜8-12%、洋葱12-18%、木耳13-18%、芫荽子8-12%。
作为优选,所述的蔬菜粉是由以下质量百分比原料冻干而成:南瓜15%、莴苣15%、卷心菜10%、芦笋10%、芹菜10%、洋葱15%、木耳15%、芫荽子10%。
作为优选,所述黄金亚麻籽由加拿大生产。
一种含黄金亚麻籽风味的红肠的制备方法,包括如下步骤:步骤一、按照红肠的原料配方配料,将猪肉解冻后用直径10mm孔板绞出,与食盐、姜粉、花椒粉、大料粉、葱粉、红曲米粉拌匀后覆膜腌制20-24小时;
步骤二、将步骤一腌好的原料肉投入拌馅机,加入蔬菜粉、黄金亚麻籽、卡拉胶、白胡椒粉、1/3的冰水,搅拌15-18分钟,再加入大大蒜粉和1/3冰水,再搅拌8-12分钟,最后加入黄豆粉、玉米淀粉、变性淀粉、茶多酚、剩余的冰水,再搅拌10-15分钟肉馅粘稠均匀,馅温控制在7-10℃之间制成肉馅;
步骤三、将步骤二制备的肉馅用直径3-5cm肠衣定量充填;
步骤四、将步骤三充填的红肠在烘干箱中恒温70-80℃中干燥30-40分钟至外表干爽;
步骤五、将步骤四干燥的红肠放入蒸箱中,在恒温85℃下蒸55-60分钟;
步骤六、将步骤五蒸好的香肠进行烟熏处理,烟熏温度为80℃-100℃,烟熏时间为8-12分钟冷却至室温;
步骤七、将冷却的红肠真空包装后巴氏灭菌,冷却,装箱成品。
与现有技术相比,本发明的有益效果如下:此种红肠将亚麻籽、蔬菜冻干粉、蒜香特征相结合,风味独特,营养丰富,其中蔬菜冻干粉可提供人体所必需的多种维生素和矿物质,果蔬中的营养素还可以有效预防慢行性疾病,蔬菜中有许多维生素、矿物质微量元素以及相关的植物化学物质、酶等都是有效抗氧化剂,所以蔬菜不仅是低糖、低盐、低脂的健康食物,同时还能有效的减轻环境污染对人体的损害;大豆粉中蛋白质的含量比猪肉高2倍,是鸡蛋含量的2.5倍,而且质量好。大豆蛋白质的氨基酸组成和动物蛋白质近似,其中氨基酸比较接近人体需要的比值,所以容易被消化吸收。且大豆粉中的膳食纤维具有明显的降低血浆胆固醇、调节胃肠功能及胰岛素水平等功能。
具体实施方式
下面将结合本发明实施例中对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种含黄金亚麻籽风味的红肠的制备方法包括如下步骤:步骤一、按照红肠的原料配方配料,其中猪肉80份、蔬菜粉30份、黄金亚麻籽8份、黄豆粉5份、玉米淀粉4份、变性淀粉3.5份、卡拉胶0.3份、白胡椒粉0.3份、大蒜粉2份、姜粉0.5份、花椒粉0.2份、大料粉0.2份、葱粉1份、食盐3份、红曲米粉0.008份、茶多酚0.06份、水62份,将猪肉解冻后用直径10mm孔板绞出,与食盐、姜粉、花椒粉、大料粉、葱粉、红曲米粉拌匀后覆膜腌制20小时;
步骤二、将步骤一腌好的原料肉投入拌馅机,加入蔬菜粉、黄金亚麻籽、卡拉胶、白胡椒粉、1/3的冰水,搅拌15分钟,再加入大大蒜粉和1/3冰水,再搅拌8分钟,最后加入黄豆粉、玉米淀粉、变性淀粉、茶多酚、剩余的冰水,再搅拌10分钟肉馅粘稠均匀,馅温控制在7℃之间制成肉馅;
步骤三、将步骤二制备的肉馅用直径3-5cm肠衣定量充填;
步骤四、将步骤三充填的红肠在烘干箱中恒温70℃中干燥30-40分钟至外表干爽;
步骤五、将步骤四干燥的红肠放入蒸箱中,在恒温85℃下蒸55分钟;
步骤六、将步骤五蒸好的香肠进行烟熏处理,烟熏温度为80℃℃,烟熏时间为8分钟冷却至室温;
步骤七、将冷却的红肠真空包装后巴氏灭菌,冷却,装箱成品。
实施例2
一种含黄金亚麻籽风味的红肠的制备方法包括如下步骤:步骤一、按照红肠的原料配方配料,其中猪肉100份、蔬菜粉50份、黄金亚麻籽10份、黄豆粉5.5份、玉米淀粉6份、变性淀粉5份、卡拉胶0.5份、白胡椒粉0.5份、大蒜粉3份、姜粉1份、花椒粉0.5份、大料粉0.5份、葱粉1.5份、食盐3.5份、红曲米粉0.008份、茶多酚0.1份、水11份,将猪肉解冻后用直径10mm孔板绞出,与食盐、姜粉、花椒粉、大料粉、葱粉、红曲米粉拌匀后覆膜腌制24小时;
步骤二、将步骤一腌好的原料肉投入拌馅机,加入蔬菜粉、黄金亚麻籽、卡拉胶、白胡椒粉、1/3的冰水,搅拌18分钟,再加入大大蒜粉和1/3冰水,再搅拌12分钟,最后加入黄豆粉、玉米淀粉、变性淀粉、茶多酚、剩余的冰水,再搅拌15分钟肉馅粘稠均匀,馅温控制在10℃之间制成肉馅;
步骤三、将步骤二制备的肉馅用直径5cm肠衣定量充填;
步骤四、将步骤三充填的红肠在烘干箱中恒温80℃中干燥40分钟至外表干爽;
步骤五、将步骤四干燥的红肠放入蒸箱中,在恒温85℃下蒸60分钟;
步骤六、将步骤五蒸好的香肠进行烟熏处理,烟熏温度为85℃,烟熏时间为12分钟冷却至室温;
步骤七、将冷却的红肠真空包装后巴氏灭菌,冷却,装箱成品。
实施例3
一种含黄金亚麻籽风味的红肠的制备方法包括如下步骤:步骤一、按照红肠的原料配方配料,其中猪肉90份、蔬菜粉40份、黄金亚麻籽9份、黄豆粉5份、玉米淀粉5份、变性淀粉4份、卡拉胶0.4份、白胡椒粉0.4份、大蒜粉2份、姜粉0.8份、花椒粉0.4份、大料粉0.4份、葱粉1份、食盐3份、红曲米粉0.008份、茶多酚0.08份、水38.5份;将猪肉解冻后用直径10mm孔板绞出,与食盐、姜粉、花椒粉、大料粉、葱粉、红曲米粉拌匀后覆膜腌制22小时;
步骤二、将步骤一腌好的原料肉投入拌馅机,加入蔬菜粉、黄金亚麻籽、卡拉胶、白胡椒粉、1/3的冰水,搅拌16分钟,再加入大大蒜粉和1/3冰水,再搅拌10分钟,最后加入黄豆粉、玉米淀粉、变性淀粉、茶多酚、剩余的冰水,再搅拌12分钟肉馅粘稠均匀,馅温控制在10℃之间制成肉馅;
步骤三、将步骤二制备的肉馅用直径3-5cm肠衣定量充填;
步骤四、将步骤三充填的红肠在烘干箱中恒温75℃中干燥35分钟至外表干爽;
步骤五、将步骤四干燥的红肠放入蒸箱中,在恒温85℃下蒸55-60分钟;
步骤六、将步骤五蒸好的香肠进行烟熏处理,烟熏温度为90℃,烟熏时间为9分钟冷却至室温;
步骤七、将冷却的红肠真空包装后巴氏灭菌,冷却,装箱成品。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (7)
1.一种含黄金亚麻籽风味的红肠,其特征在于:所述的红肠包含以下重量份数的原料:猪肉80-100份、蔬菜粉8-10份、黄金亚麻籽8-10份、黄豆粉5-5.5份、玉米淀粉4-6份、变性淀粉3.5-5份、卡拉胶0.3-0.5份、白胡椒粉0.3-0.5份、大蒜粉2-3份、姜粉0.5-1份、花椒粉0.2-0.5份、大料粉0.2-0.5份、葱粉1-1.5份、食盐3-3.5份、红曲米粉0.005-0.009份、茶多酚0.06-0.1份、水11-62份。
2.根据权利要求1所述的一种含黄金亚麻籽风味的红肠,其特征在于:
所述的含黄金亚麻籽风味的红肠包含以下重量份数的原料:猪肉88份、蔬菜粉9份、黄金亚麻籽9份、黄豆粉5份、玉米淀粉5份、变性淀粉4份、卡拉胶0.4份、白胡椒粉0.4份、大蒜粉2.5份、姜粉0.8份、花椒粉0.3份、大料粉0.3份、葱粉1.2份、食盐3份、红曲米粉0.008份、茶多酚0.08份、水50份。
3.根据权利要求1所述的一种含黄金亚麻籽风味的红肠,其特征在于:
所述的猪肉中肥膘与瘦肉的比例是4:6。
4.根据权利要求1所述的一种含黄金亚麻籽风味的红肠,其特征在于:
所述的蔬菜粉是由以下质量百分比原料冻干而成:南瓜12-18%、莴苣12-18%、卷心菜8-12%、芦笋8-12%、芹菜8-12%、洋葱12-18%、木耳13-18%、芫荽子8-12%。
5.根据权利要求1所述的一种含黄金亚麻籽风味的红肠,其特征在于:
所述的蔬菜粉是由以下质量百分比原料冻干而成:南瓜15%、莴苣15%、卷心菜10%、芦笋10%、芹菜10%、洋葱15%、木耳15%、芫荽子10%。
6.根据权利要求1所述的一种含黄金亚麻籽风味的红肠,其特征在于:
所述黄金亚麻籽由加拿大生产。
7.一种含黄金亚麻籽风味的红肠的制备方法,其特征在于:具体制备方法包括如下步骤:步骤一、按照红肠的原料配方配料,将猪肉解冻后用直径10mm孔板绞出,与食盐、姜粉、花椒粉、大料粉、葱粉、红曲米粉拌匀后覆膜腌制20-24小时;
步骤二、将步骤一腌好的原料肉投入拌馅机,加入蔬菜粉、黄金亚麻籽、卡拉胶、白胡椒粉、1/3的冰水,搅拌15-18分钟,再加入大大蒜粉和1/3冰水,再搅拌8-12分钟,最后加入黄豆粉、玉米淀粉、变性淀粉、茶多酚、剩余的冰水,再搅拌10-15分钟肉馅粘稠均匀,馅温控制在7-10℃之间制成肉馅;
步骤三、将步骤二制备的肉馅用直径3-5cm肠衣定量充填;
步骤四、将步骤三充填的红肠在烘干箱中恒温70-80℃中干燥30-40分钟至外表干爽;
步骤五、将步骤四干燥的红肠放入蒸箱中,在恒温85℃下蒸55-60分钟;
步骤六、将步骤五蒸好的香肠进行烟熏处理,烟熏温度为80℃-100℃,烟熏时间为8-12分钟冷却至室温;
步骤七、将冷却的红肠真空包装后巴氏灭菌,冷却,装箱成品。
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