CN110710643A - 一种酵素茶肠及其制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及食品加工技术领域,具体公开了一种酵素茶肠及其制作方法,酵素茶肠的原料为:猪前后腿精瘦肉、五花肉、果蔬酵素粉、茶叶、淀粉、大豆蛋白、白砂糖、姜、葱、蒜、八角、花椒、小茴香和桂皮;制作方法如下:原辅料的选择与修整:选用新鲜猪肉,去皮、骨、结缔组织膜和筋腱;将原料肉绞碎;加入辅料后腌制;将腌制好的原料肉放入绞肉机再次绞碎,加入辅料搅拌混匀,继续腌制,制得肉馅;灌制;蒸煮;烘烤。本发明酵素茶肠及其制备方法,在原料肉中加入酵素粉和茶叶,利用酵素粉改善了肠道菌群,提高了肠道免疫力,而茶叶起到了抗氧化,使肉肠脂肪不易氧化变质的作用,同时增加了肠的口感,另外还具有热值不高多吃不胖的优点。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种酵素茶肠及其制作 方法。
背景技术
茶肠又叫“茶伊斯”肠,与力道斯肠、意大连斯肠、油脂肠、肉泥 肠、羊干肠等等都是哈尔滨有名的西式肉灌制品。而茶叶主要包括叶 绿素、β-胡萝卜素、茶氨酸、茶多糖、茶多酚、Υ-氨基丁酸等,能有 效延缓大脑退化,有助于维持大脑血管的健康,对大脑细胞有保护作 用。
近年来,酵素科学研究进展很快,酵素的本质就是酶(enzyme); 比如糖化酶、蛋白酶、胃蛋白酶、脂肪酶、淀粉酶、端粒酶等,在人 体生理代谢过程中起到极为重要和不可替代的催化作用。
基于此我们结合酵素和茶肠的优点,研发了一种特殊口味的酵素 茶肠。
发明内容
本发明的目的是提供一种酵素茶肠及其制备方法,在猪肉中加入 酵素和茶叶,制作成一种对肠道菌群有好处,而且口感好的特殊口味 的肠。
为解决上述技术问题,本发明提供了一种酵素茶肠,所述酵素茶 肠的原料为:猪前后腿精瘦肉、五花肉、果蔬酵素粉、茶叶、淀粉、 大豆蛋白、白砂糖、姜、葱、蒜、八角、花椒、小茴香和桂皮。
进一步地,所述酵素茶肠的原料按重量份数为猪前后腿精瘦肉 2.5kg、五花肉0.5kg、果蔬酵素粉0.25kg、茶叶0.2kg、淀粉0.2kg、 大豆蛋白0.1kg、白砂糖0.5kg、姜0.1kg、葱0.15kg、蒜0.1kg、 八角0.05kg、花椒0.05kg、小茴香0.05kg、桂皮0.05kg。
本发明还提供了一种酵素茶肠的制作方法,具体步骤如下:
S1、原辅料的选择与修整:选用新鲜猪肉,去皮、骨、结缔组织 膜和筋腱;辅料为果蔬酵素粉、茶叶、淀粉、大豆蛋白、白砂糖、姜、 葱、蒜、八角、花椒、小茴香和桂皮;
S2、将原料肉切块后放在绞肉机绞碎,待用;
S3、在2~4℃条件下,向S2的碎肉中加入辅料食盐、亚硝酸钠、 复合磷酸盐和维生素C后存放在温度4-7℃的库中腌制24-36h;
S4、将S3中腌制好的原料肉放入绞肉机再次绞碎,加入辅料果 蔬酵素粉、茶叶、淀粉、大豆蛋白、白砂糖、姜、葱、蒜、八角、花 椒、小茴香和桂皮搅拌混匀,继续腌制24-36h,制得肉馅;
S5、将S4所得的肉馅真空搅拌15min后进行灌制,用细绳结扎 成肠;
S6、将S5中灌制好的肠进行蒸煮,蒸煮时上下翻动,水温控制 在90℃,时间为1.5h;
S7、将S6煮好的肠放在烘箱内烘烤30s,得到酵素茶肠。
进一步地,所述S2中原料肉为猪前后腿精瘦肉和五花肉,搅碎 的肉中脂肪颗粒为2~3mm。
进一步地,所述S3中辅料的比例为食盐3%、亚硝酸钠0.01%、 复合磷酸盐0.2%、维生素C0.05%。
进一步地,所述S4中原料肉和辅料的重量份数为猪前后腿精瘦 肉2.5kg、五花肉0.5kg、果蔬酵素粉0.25kg、茶叶0.2kg、淀粉0.2kg、 大豆蛋白0.1kg、白砂糖0.5kg、姜0.1kg、葱0.15kg、蒜0.1kg、 八角0.05kg、花椒0.05kg、小茴香0.05kg、桂皮0.05kg。
进一步地,所述S4中搅拌过程中加冰水降温,加水总量在25% -35%,搅拌温度在10°以下。
进一步地,S5中采用羊肠衣灌制,用细绳将肠体每隔15cm结扎 一道,再用针刺扎肠体。
本发明的有益效果是:本发明酵素茶肠及其制备方法,制作方便, 口感特殊,在原料肉中加入酵素粉和茶叶,利用酵素粉改善了肠道菌 群,提高了肠道免疫力,而茶叶起到了抗氧化,使肉肠脂肪不易氧化 变质的作用,同时增加了肠的口感,另外还具有热值不高多吃不胖的 优点。
具体实施方式
下面将对本发明实施例中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作出创造性 劳动的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。
在本发明的一个具体实施例中,具体公开了本发明提供了一种酵 素茶肠,所述酵素茶肠的原料及按重量份数为:猪前后腿精瘦肉 2.5kg、五花肉0.5kg、果蔬酵素粉0.25kg、茶叶0.2kg、淀粉0.2kg、 大豆蛋白0.1kg、白砂糖0.5kg、姜0.1kg、葱0.15kg、蒜0.1kg、 八角0.05kg、花椒0.05kg、小茴香0.05kg、桂皮0.05kg。
所述茶叶优选为绿茶。
本发明还提供了一种酵素茶肠的制作方法,制作方法如下:
S1、原辅料的选择与修整:选用新鲜猪肉,去皮、骨、结缔组织 膜和筋腱;辅料选用果蔬酵素粉、茶叶、淀粉、大豆蛋白、白砂糖、 姜、葱、蒜、八角、花椒、小茴香和桂皮;
S2、将原料肉切块后放在绞肉机绞碎,待用,原料肉优选为猪前 后腿精瘦肉和五花肉,搅碎的肉中脂肪颗粒为2~3mm;
S3、在2~4℃条件下,向S2的碎肉中加入3%食盐、0.01%亚硝 酸钠、0.2%复合磷酸盐和0.05%维生素C后存放在温度4-7℃的库中 腌制24-36h,直至瘦肉内部呈均鲜红色、肉质坚实而有弹性即可;
S4、将S3中腌制好的原料肉放入绞肉机再次绞碎,加入辅料, 使原辅料的重量份数为猪前后腿精瘦肉2.5kg、五花肉0.5kg、果蔬 酵素粉0.25kg、茶叶0.2kg、淀粉0.2kg、大豆蛋白0.1kg、白砂糖 0.5kg、姜0.1kg、葱0.15kg、蒜0.1kg、八角0.05kg、花椒0.05kg、 小茴香0.05kg、桂皮0.05kg,搅拌混匀,搅拌过程中加冰水降温, 加水总量在25%-35%,搅拌温度在10°以下,继续腌制24-36h, 制得肉馅;
S5、将S4所得的肉馅真空搅拌15min后采用羊肠衣进行灌制, 将肉馅移入灌肠机,尽量减少肉馅之问的空隙,用细绳结扎成肠,优 选每隔15cm结扎一道,结扎好后再用针刺扎肠体,排除混入内部的 空气;
S6、将S5中灌制好的肠进行蒸煮,蒸煮时上下翻动,水温控制 在90℃,时间为1.5h;
S7、将S6煮好的肠放在烘箱内烘烤30s,使灌肠的水分降低, 提高其保存期,得到本申请的成品酵素茶肠。
本实施例所揭露的仅为本发明的一种较佳实施例而已,当然不能 以此来限定本发明之权利范围,因此依本发明权利要求所作的等同变 化,仍属本发明所涵盖的范围。
Claims (8)
1.一种酵素茶肠,其特征在于,所述酵素茶肠的原料为:猪前后腿精瘦肉、五花肉、果蔬酵素粉、茶叶、淀粉、大豆蛋白、白砂糖、姜、葱、蒜、八角、花椒、小茴香和桂皮。
2.根据权利要求1所述的一种酵素茶肠,其特征在于,所述酵素茶肠的原料按重量份数为猪前后腿精瘦肉2.5kg、五花肉0.5kg、果蔬酵素粉0.25kg、茶叶0.2kg、淀粉0.2kg、大豆蛋白0.1kg、白砂糖0.5kg、姜0.1kg、葱0.15kg、蒜0.1kg、八角0.05kg、花椒0.05kg、小茴香0.05kg、桂皮0.05kg。
3.一种酵素茶肠的制作方法,用于制作上述权利要求1-2中任意一项权利要求所述的酵素茶肠,其特征在于,具体步骤如下:
S1、原辅料的选择与修整:选用新鲜猪肉,去皮、骨、结缔组织膜和筋腱;辅料为果蔬酵素粉、茶叶、淀粉、大豆蛋白、白砂糖、姜、葱、蒜、八角、花椒、小茴香和桂皮;
S2、将原料肉切块后放在绞肉机绞碎,待用;
S3、在2~4℃条件下,向S2的碎肉中加入辅料食盐、亚硝酸钠、复合磷酸盐和维生素C后存放在温度4-7℃的库中腌制24-36h;
S4、将S3中腌制好的原料肉放入绞肉机再次绞碎,加入辅料果蔬酵素粉、茶叶、淀粉、大豆蛋白、白砂糖、姜、葱、蒜、八角、花椒、小茴香和桂皮搅拌混匀,继续腌制24-36h,制得肉馅;
S5、将S4所得的肉馅真空搅拌15min后进行灌制,用细绳结扎成肠;
S6、将S5中灌制好的肠进行蒸煮,蒸煮时上下翻动,水温控制在90℃,时间为1.5h;
S7、将S6煮好的肠放在烘箱内烘烤30s,得到酵素茶肠。
4.根据权利要求3所述的一种酵素茶肠的制作方法,其特征在于,所述S2中原料肉为猪前后腿精瘦肉和五花肉,搅碎的肉中脂肪颗粒为2~3mm。
5.根据权利要求3所述的一种酵素茶肠的制作方法,其特征在于,所述S3中辅料的比例为食盐3%、亚硝酸钠0.01%、复合磷酸盐0.2%、维生素C0.05%。
6.根据权利要求3所述的一种酵素茶肠的制作方法,其特征在于,所述S4中原料肉和辅料的重量份数为猪前后腿精瘦肉2.5kg、五花肉0.5kg、果蔬酵素粉0.25kg、茶叶0.2kg、淀粉0.2kg、大豆蛋白0.1kg、白砂糖0.5kg、姜0.1kg、葱0.15kg、蒜0.1kg、八角0.05kg、花椒0.05kg、小茴香0.05kg、桂皮0.05kg。
7.根据权利要求3所述的一种酵素茶肠的制作方法,其特征在于,所述S4中搅拌过程中加冰水降温,加水总量在25%-35%,搅拌温度在10°以下。
8.根据权利要求3所述的一种酵素茶肠的制作方法,其特征在于,S5中采用羊肠衣灌制,用细绳将肠体每隔15cm结扎一道,再用针刺扎肠体。
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