CN110384194A - 一种藿香味的香肠调料及其应用 - Google Patents
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Abstract
本发明公开了一种藿香味的香肠调料及其应用,解决了现有技术中家庭制备香肠容易长菌变质的情况。本发明的藿香味的香肠调料,由包括以下重量份的原料制成:藿香1~10份,辣椒20~30份,花椒2~6份,胡椒3~5份,生姜3~5份,柠檬挥发油0.1~1份,红曲米0.5~0.9份,食用盐20~30份,红酒40~65份,白砂糖3~6份,味精1~3份,食用葡萄糖2~4份,D‑异抗坏血酸钠0.2~0.6份。本发明组方科学,配比合理,采用本发明的香肠调料制备出的川味香肠味美可口,不易长菌变质。
Description
技术领域
本发明属于食品制造技术领域,具体涉及一种藿香味的香肠调料及其应用。
背景技术
中国的香肠具有悠久的历史。香肠的类型也很多,按口味来分,主要分为川味香肠和广味香肠。川味香肠口感咸鲜,便于下饭,用于切片、炒菜、蒸煮皆宜。随着现代工业化的进程,香肠的制作已经摆脱了原来的只能在冬季生的限制。但是在冬季制作香肠仍然是四川地区许多家庭过年必不过少的一道习俗。
四川地区空气潮湿,特别是处于盆地中心的成都平原,极少起风。因此在制作香肠后容易存在不易风干,容易长菌变质的情况。
因此,提供一种适宜于家庭制作的香肠调料,采用该香肠调料制备出的川味香肠味美可口,不易长菌变质,成为了本领域技术人员亟待解决的问题。
发明内容
本发明解决的技术问题是:提供一种藿香味的香肠调料,解决现有技术中家庭制备香肠容易长菌变质的情况。
本发明还提供了该藿香味的香肠调料的应用。
本发明采用的技术方案如下:
本发明所述的一种藿香味的香肠调料,由包括以下重量份的原料制成:藿香1~10份,辣椒20~30份,花椒2~6份,胡椒3~5份,生姜3~5份,柠檬挥发油0.1~1份,红曲米0.5~0.9份,食用盐20~30份,红酒40~65份,白砂糖3~6份,味精1~3份,食用葡萄糖2~4份,D-异抗坏血酸钠0.2~0.6份。
进一步地,由包括以下重量份的原料制成:藿香2~8份,辣椒22~25份,花椒3~5份,胡椒3.5~4.5份,生姜3.5~4.5份,柠檬挥发油0.2~0.8份,红曲米0.6~0.8份,食用盐22~28份,红酒45~55份,白砂糖4~5份,味精1.5~2.5份,食用葡萄糖2~3份,D-异抗坏血酸钠0.3~0.5份。
进一步地,由包括以下重量份的原料制成:藿香6份,辣椒24份,花椒4份,胡椒4份,生姜4份,柠檬挥发油0.6份,红曲米0.7份,食用盐26份,红酒50份,白砂糖4.5份,味精2份,食用葡萄糖2.5份,D-异抗坏血酸钠0.4份。
进一步地,所述藿香为唇形科植物广蕾香的干燥地上部分。
进一步地,所述柠檬挥发油为由柠檬皮中提取的挥发油。
进一步地,所述红酒为干红葡萄酒。
进一步地,所述辣椒为四川二荆条。
本发明所述的一种藿香味的香肠调料在制备川味香肠中的应用。
与现有技术相比,本发明具有以下有益效果:
本发明组方科学,配比合理,采用本发明的香肠调料制备出的川味香肠味美可口,不易长菌变质。
本发明在配方中加入藿香和柠檬挥发油,在增香提味的同时,同有效抑制微生物增长,同时本发明的配方中加入了红酒,也能起到抑制微生物增长的作用。红酒还能对香肠进行提色,不需要在配方额外加入增色剂。红酒的酸性物质能使香肠的口感更为细腻、柔和。
具体实施方式
下面结合实施例对本发明作进一步说明,本发明的方式包括但不仅限于以下实施例。
本发明所述的一种藿香味的香肠调料,由包括以下重量份的原料制成:藿香1~10份,辣椒20~30份,花椒2~6份,胡椒3~5份,生姜3~5份,柠檬挥发油0.1~1份,红曲米0.5~0.9份,食用盐20~30份,红酒40~65份,白砂糖3~6份,味精1~3份,食用葡萄糖2~4份,D-异抗坏血酸钠0.2~0.6份。
进一步地,由包括以下重量份的原料制成:藿香2~8份,辣椒22~25份,花椒3~5份,胡椒3.5~4.5份,生姜3.5~4.5份,柠檬挥发油0.2~0.8份,红曲米0.6~0.8份,食用盐22~28份,红酒45~55份,白砂糖4~5份,味精1.5~2.5份,食用葡萄糖2~3份,D-异抗坏血酸钠0.3~0.5份。
进一步地,由包括以下重量份的原料制成:藿香6份,辣椒24份,花椒4份,胡椒4份,生姜4份,柠檬挥发油0.6份,红曲米0.7份,食用盐26份,红酒50份,白砂糖4.5份,味精2份,食用葡萄糖2.5份,D-异抗坏血酸钠0.4份。
进一步地,所述藿香为唇形科植物广蕾香的干燥地上部分。
进一步地,所述柠檬挥发油为由柠檬皮中提取的挥发油。
进一步地,所述红酒为干红葡萄酒。
进一步地,所述辣椒为四川二荆条。
本发明所述的一种藿香味的香肠调料在制备川味香肠中的应用。
实施例1
本实施例提供了本发明的藿香味的香肠调料的制备方法,具体为:
步骤1.准备原料,所述原料包括以下重量份的组分:藿香10份,辣椒20份,花椒2份,胡椒5份,生姜3份,柠檬挥发油0.1份,红曲米0.5份,食用盐20份,红酒40份,白砂糖6份,味精3份,食用葡萄糖2份,D-异抗坏血酸钠0.6份;
步骤2.分别将藿香、辣椒、花椒、胡椒、生姜粉碎,得藿香颗粒、辣椒颗粒、花椒颗粒、胡椒颗粒、生姜颗粒;
步骤3.将所述藿香颗粒、辣椒颗粒、花椒颗粒、胡椒颗粒、生姜颗粒与红曲米、食用盐、红酒、白砂糖、味精、食用葡萄糖、D-异抗坏血酸钠搅拌,混合均匀,即得。
其中,藿香为唇形科植物广蕾香的干燥地上部分;柠檬挥发油为由柠檬皮中提取的挥发油;红酒为干红葡萄酒;辣椒为四川二荆条。
实施例2
本实施例提供了本发明的藿香味的香肠调料的制备方法,具体为:
步骤1.准备原料,所述原料包括以下重量份的组分:藿香1份,辣椒30份,花椒6份,胡椒3份,生姜5份,柠檬挥发油1份,红曲米0.9份,食用盐30份,红酒65份,白砂糖3份,味精1份,食用葡萄糖4份,D-异抗坏血酸钠0.2份;
步骤2.分别将藿香、辣椒、花椒、胡椒、生姜粉碎,得藿香颗粒、辣椒颗粒、花椒颗粒、胡椒颗粒、生姜颗粒;
步骤3.将所述藿香颗粒、辣椒颗粒、花椒颗粒、胡椒颗粒、生姜颗粒与红曲米、食用盐、红酒、白砂糖、味精、食用葡萄糖、D-异抗坏血酸钠搅拌,混合均匀,即得。
其中,藿香为唇形科植物广蕾香的干燥地上部分;柠檬挥发油为由柠檬皮中提取的挥发油;红酒为干红葡萄酒;辣椒为四川二荆条。
实施例3
本实施例提供了本发明的藿香味的香肠调料的制备方法,具体为:
步骤1.准备原料,所述原料包括以下重量份的组分:藿香6份,辣椒24份,花椒4份,胡椒4份,生姜4份,柠檬挥发油0.6份,红曲米0.7份,食用盐26份,红酒50份,白砂糖4.5份,味精2份,食用葡萄糖2.5份,D-异抗坏血酸钠0.4份;
步骤2.分别将藿香、辣椒、花椒、胡椒、生姜粉碎,得藿香颗粒、辣椒颗粒、花椒颗粒、胡椒颗粒、生姜颗粒;
步骤3.将所述藿香颗粒、辣椒颗粒、花椒颗粒、胡椒颗粒、生姜颗粒与红曲米、食用盐、红酒、白砂糖、味精、食用葡萄糖、D-异抗坏血酸钠搅拌,混合均匀,即得。
其中,藿香为唇形科植物广蕾香的干燥地上部分;柠檬挥发油为由柠檬皮中提取的挥发油;红酒为干红葡萄酒;辣椒为四川二荆条。
实施例4
本实施例为对比例,与实施例1相比,本实施例中没有添加柠檬挥发油,其余条件均相同。
实施例5
本实施例为对比例,与实施例1相比,本实施例中没有添加柠檬挥发油和红酒,其余条件均相同。
实施例6
本实施例为对比例,与实施例1相比,本实施例中没有添加红酒,其余条件均相同。
实施例7
将实施例1、实施例4-6制得的香肠调料用于制备香肠。制备时间为12月中旬,其用量均为每公斤鲜肉用香肠调料100g。将制好的香肠置于阳台处晾晒。
结果显示,采用实施例4-6的香肠调料制备的香肠在20天左右,表面均不同程度的长有一层白霉,而实施例1的香肠如终未长白霉,其口感也最好。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明披露的技术范围内,可轻易想到的变化或替换,都应涵盖在本发明的保护范围之内。本发明扩展到任何在本说明书中披露的新特征或任何新的组合,以及披露的任一新的方法或过程的步骤或任何新的组合。
Claims (8)
1.一种藿香味的香肠调料,其特征在于,由包括以下重量份的原料制成:藿香1~10份,辣椒20~30份,花椒2~6份,胡椒3~5份,生姜3~5份,柠檬挥发油0.1~1份,红曲米0.5~0.9份,食用盐20~30份,红酒40~65份,白砂糖3~6份,味精1~3份,食用葡萄糖2~4份,D-异抗坏血酸钠0.2~0.6份。
2.根据权利要求1所述的一种藿香味的香肠调料,其特征在于,由包括以下重量份的原料制成:藿香2~8份,辣椒22~25份,花椒3~5份,胡椒3.5~4.5份,生姜3.5~4.5份,柠檬挥发油0.2~0.8份,红曲米0.6~0.8份,食用盐22~28份,红酒45~55份,白砂糖4~5份,味精1.5~2.5份,食用葡萄糖2~3份,D-异抗坏血酸钠0.3~0.5份。
3.根据权利要求2所述的一种藿香味的香肠调料,其特征在于,由包括以下重量份的原料制成:藿香6份,辣椒24份,花椒4份,胡椒4份,生姜4份,柠檬挥发油0.6份,红曲米0.7份,食用盐26份,红酒50份,白砂糖4.5份,味精2份,食用葡萄糖2.5份,D-异抗坏血酸钠0.4份。
4.根据权利要求3所述的一种藿香味的香肠调料,其特征在于,所述藿香为唇形科植物广蕾香的干燥地上部分。
5.根据权利要求4所述的一种藿香味的香肠调料,其特征在于,所述柠檬挥发油为由柠檬皮中提取的挥发油。
6.根据权利要求5所述一种藿香味的香肠调料,其特征在于,所述红酒为干红葡萄酒。
7.根据权利要求6所述的一种藿香味的香肠调料,其特征在于,所述辣椒为四川二荆条。
8.权利要求1-7任意一项所述的一种藿香味的香肠调料在制备川味香肠中的应用。
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