CN109393366A - 一种营养开胃肠及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种营养开胃肠及其制备方法,该营养开胃肠的配方为:原料:二四号肉:60份,鸡胸肉:20份,鸡皮:20份,山楂片:2份;辅料:玉米淀粉:10份,大豆分离蛋白:2.5份,冰水:50份,食盐:2.5份,白糖:3份,味精:0.3份,德国346磷酸盐:0.5份,卡拉胶:0.5份,D‑异抗坏血酸钠:0.16份,亚硝酸钠:0.006份,白胡椒粉:0.2份,肉味香精:0.3份,乳酸钠:3份,乳酸链球菌素:0.04份,脱氢乙酸钠:0.08份。本发明充分利用山楂的营养功效,以猪肉为主要原料,鸡肉为辅助原料,内加山楂片制做的新款营养保健型香肠,产品营养丰富,风味独特,有很好的市场前景。
Description
技术领域
本发明涉及食品领域,具体地,本发明涉及一种营养开胃肠及其制备方法。
背景技术
山楂,又名山里果、山里红,核果类水果,可生吃或作果脯果糕,干制后可入药,是中国特有的药果兼用树种,具有降血脂、血压、强心、抗心律不齐等作用,同时也是健脾开胃、消食化滞、活血化痰的良药,对胸膈脾满、疝气、血淤、闭经等症有很好的疗效。山楂内的黄酮类化合物牡荆素,是一种抗癌作用较强的药物,其提取物对抑制体内癌细胞生长、增殖和浸润转移均有一定的作用。
山楂片是一种以山楂为原料制成的食品,有健脾开胃的效果。其色泽鲜艳,厚薄均匀,质酥适度。含糖量为85%,还原糖含量为9%,总酸为1.5%,其营养价值较高还含有丰富的蛋白质、脂肪、钙、磷铁和维生素C等营养成分,食后有生津开胃、助消化、降血压血脂等功效。
本发明充分利用山楂的营养功效,以猪肉为主要原料,鸡肉为辅助原料,内加山楂片制做的新款营养保健型香肠,既满足人们对香肠新产品开发的需求,能给人耳目一新的感觉,另外产品营养丰富,风味独特,有很好的市场前景。
发明内容
本发明的目的是提供一种营养开胃肠及其制备方法。
本发明采用的技术方案为:
本发明提供了一种营养开胃肠,该营养开胃肠的配方为:
原料:二四号肉:60份,鸡胸肉:20份,鸡皮:20份,山楂片:2份;
辅料:玉米淀粉:10份,大豆分离蛋白:2.5份,冰水:50份,食盐:2.5份,白糖:3份,味精:0.3份,德国346磷酸盐:0.5份,卡拉胶:0.5份,D-异抗坏血酸钠:0.16份,亚硝酸钠:0.006份,白胡椒粉:0.2份,肉味香精:0.3份,乳酸钠:3份,乳酸链球菌素:0.04份,脱氢乙酸钠:0.08份。
所述的肉味香精为天津春发生物科技集团有限公司生产的肉味香精83382。
本发明还提供了上述营养开胃肠的制备方法,包括如下步骤:
1)、将二四号肉解冻后修去筋腱、软骨、淤血清洗干净后,用直径10mm孔板绞出;将鸡胸肉用直径6mm孔板绞出,鸡皮用直径3mm孔板绞出,投入滚揉机,加入除玉米淀粉外的所有辅料,抽真空至0.08MPa,间歇滚揉5小时;其间滚揉20分钟,停10分钟;
2)、滚揉结束后将山楂片切成大米粒大小的颗粒后加入滚揉机,分散开后加入玉米淀粉再抽真空滚揉50分钟出馅,注意肉馅温度控制在8-12℃之间;
3)、用折径70mm的尼龙肠衣灌装,80℃蒸煮50分钟;
4)、冷却至室温,即得。
本发明所具有的有益效果:
本发明营养开胃肠口感脆嫩、肉香饱满、营养丰富,风味独特,可以满足人们的饮食结构和求新求变的需求,增加了肉制品的风味和品种,是一种全新的高营养肉食品,具有较为广阔的市场。
具体实施方式
下面结合具体实施例对本发明作进一步说明,但不限定本发明的保护范围。
实施例1
一种营养开胃肠,该营养开胃肠的配方为:
原料:二四号肉:60份,鸡胸肉:20份,鸡皮:20份,山楂片:2份;
辅料:玉米淀粉:10份,大豆分离蛋白:2.5份,冰水:50份,食盐:2.5份,白糖:3份,味精:0.3份,德国346磷酸盐:0.5份,卡拉胶:0.5份,D-异抗坏血酸钠:0.16份,亚硝酸钠:0.006份,白胡椒粉:0.2份,肉味香精:0.3份,乳酸钠:3份,乳酸链球菌素:0.04份,脱氢乙酸钠:0.08份。
所述的肉味香精为天津春发生物科技集团有限公司生产的肉味香精83382。
所述营养开胃肠的制备方法,包括如下步骤:
1)、将二四号肉解冻后修去筋腱、软骨、淤血清洗干净后,用直径10mm孔板绞出;将鸡胸肉用直径6mm孔板绞出,鸡皮用直径3mm孔板绞出,投入滚揉机,加入除玉米淀粉外的所有辅料,抽真空至0.08MPa,间歇滚揉5小时;其间滚揉20分钟,停10分钟;
2)、滚揉结束后将山楂片切成大米粒大小的颗粒后加入滚揉机,分散开后加入玉米淀粉再抽真空滚揉50分钟出馅,注意肉馅温度控制在8-12℃之间;
3)、用折径70mm的尼龙肠衣灌装,80℃蒸煮50分钟;
4)、冷却至室温,即得。
本发明产品质量指标:
1)、感官质量指标:
色泽:色泽为自然的肉粉红色,山楂片分布均匀;
滋味:山楂的微酸微甜与猪肉的肉香结合较好,咸淡适中,具有山楂独特的口感与味道,无异味;
结构:弹性好,切片完整,口感脆嫩、爽口。
2)、理化指标:
蛋白质含量≥10%,淀粉含量≤10%,脂肪含量≤35%,水份含量≤75%,亚硝酸盐(NaNO2计)≤30mg/kg
3)、微生物指标
细菌总数(个/g)≤10000,大肠菌群(个/100g)≤30,致病菌不得检出。
Claims (3)
1.一种营养开胃肠,其特征在于:该营养开胃肠的配方为:
原料:二四号肉:60份,鸡胸肉:20份,鸡皮:20份,山楂片:2份;
辅料:玉米淀粉:10份,大豆分离蛋白:2.5份,冰水:50份,食盐:2.5份,白糖:3份,味精:0.3份,德国346磷酸盐:0.5份,卡拉胶:0.5份,D-异抗坏血酸钠:0.16份,亚硝酸钠:0.006份,白胡椒粉:0.2份,肉味香精:0.3份,乳酸钠:3份,乳酸链球菌素:0.04份,脱氢乙酸钠:0.08份。
2.根据权利要求1所述的一种营养开胃肠,其特征在于:所述的肉味香精为天津春发生物科技集团有限公司生产的肉味香精83382。
3.权利要求1或2所述营养开胃肠的制备方法,其特征在于:包括如下步骤:
1)、将二四号肉解冻后修去筋腱、软骨、淤血清洗干净后,用直径10mm孔板绞出;将鸡胸肉用直径6mm孔板绞出,鸡皮用直径3mm孔板绞出,投入滚揉机,加入除玉米淀粉外的所有辅料,抽真空至0.08MPa,间歇滚揉5小时;其间滚揉20分钟,停10分钟;
2)、滚揉结束后将山楂片切成大米粒大小的颗粒后加入滚揉机,分散开后加入玉米淀粉再抽真空滚揉50分钟出馅,注意肉馅温度控制在8-12℃之间;
3)、用折径70mm的尼龙肠衣灌装,80℃蒸煮50分钟;
4)、冷却至室温,即得。
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