CN111436570A - 一种火锅香肠或者火锅味香肠制备工艺 - Google Patents
一种火锅香肠或者火锅味香肠制备工艺 Download PDFInfo
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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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
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Abstract
本发明公开了一种火锅香肠或者火锅味香肠制备工艺；按照如下方式进行；步骤1，原料:精选优质猪肉，肥瘦配比7:3；步骤2，辣油：先用20种香料（磨成粉），菜油、牛油、姜片、葱段、大蒜、洋葱、红油豆瓣酱、辣椒、红花椒、青花椒进行熬制，冷却后过滤；步骤3，将猪肉和熬制的辣油、食盐、白砂糖等混合均匀用猪肠衣进行灌装，再烘烤36小时。本方法适用于以鲜（冻）为原料，辅以肠衣、食用盐、酱油、白砂糖、火锅底料、郫县豆瓣、白酒、干辣椒、花椒、八角、肉桂、砂仁、草果、丁香、小茴香、豆蔻中的两种或多种，经选料、解冻或不解冻、修整、分切或绞碎、炒制或不炒制、拌料、灌装、烘烤或熏烤、煮制或不煮制、包装而成的非即食或即食火锅（味）香肠。
Description
技术领域
本发明涉及食品制备相关领域，具体来讲是一种火锅香肠或火锅味制备工艺。
背景技术
火锅香肠或火锅味是人们喜爱的创新食品之一，香肠是人们日常生活中经常食用的食品，但是普通香肠的淀粉含量高，而且肉的成分比较单一，口感不佳。通常口味有广味和川味等，而火锅香肠或火锅味具有明显火锅口感的创新食品。
发明内容
因此，为了解决上述不足，本发明在此提供一种火锅香肠或火锅味制备工艺。
本发明是这样实现的，构造一种火锅香肠制备工艺，其特征在于，按照如下方式进行；
步骤1，原料:精选优质猪肉，肥瘦配比7:3；
步骤2，辣油：先用多种香料（磨成粉），菜油、牛油、姜片、葱段、大蒜、洋葱、红油豆瓣酱、辣椒、红花椒、青花椒进行熬制，冷却后过滤；
步骤3，将猪肉和熬制的辣油、食盐、白砂糖适量混合均匀用猪肠衣进行灌装，再烘烤36小时。之后可煮制或不煮制。
本发明具有如下优点：本发明公开了一种火锅香肠或者火锅味香肠制备工艺；按照如下方式进行；步骤1，原料:精选优质猪肉，肥瘦配比7:3；步骤2，辣油：先用20种香料（磨成粉），菜油、牛油、姜片、葱段、大蒜、洋葱、红油豆瓣酱、辣椒、红花椒、青花椒进行熬制，冷却后过滤；步骤3，将猪肉和熬制的辣油、食盐、白砂糖等混合均匀用猪肠衣进行灌装，再烘烤36小时。本方法适用于以鲜（冻）（猪肉、猪排、牛肉、羊肉、兔肉、鸡肉、鸭肉）中的一种为原料，辅以肠衣、食用盐、酱油、白砂糖、火锅底料、郫县豆瓣、白酒、干辣椒、花椒、八角、肉桂、砂仁、草果、丁香、小茴香、豆蔻中的两种或多种，添加或不添加茶多酚、特丁基对苯二酚、竹叶抗氧化物、卡拉胶、亚硝酸钠、5′-呈味核苷酸二钠、D-异抗坏血酸钠、乙基麦芽酚、谷氨酸钠、辣椒红、红曲红中的多种，经选料、解冻或不解冻、修整、分切或绞碎、炒制或不炒制、拌料、灌装、烘烤或熏烤、煮制或不煮制、包装而成的非即食或即食火锅（味）香肠。本工艺方便快捷, 所形成的火锅香肠具有明显火锅口感的创新食品。
具体实施方式
下面将对本发明进行详细说明，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。
本发明通过改进在此提供一种火锅香肠或火锅味制备工艺，其特征在于，按照如下方式进行；
步骤1，原料:精选优质猪肉，肥瘦配比7:3；
步骤2，辣油：先用多种香料（磨成粉），菜油、牛油、姜片、葱段、大蒜、洋葱、红油豆瓣酱、辣椒、红花椒、青花椒进行熬制，冷却后过滤；
步骤3，将猪肉和熬制的辣油、食盐、白砂糖等混合均匀用猪肠衣进行灌装，再烘烤36小时。之后可煮制或不煮制。
本方法适用于以鲜（冻）（猪肉、猪排、牛肉、羊肉、兔肉、鸡肉、鸭肉）中的一种为原料，辅以肠衣、食用盐、酱油、白砂糖、火锅底料、郫县豆瓣、白酒、干辣椒、花椒、八角、肉桂、砂仁、草果、丁香、小茴香、豆蔻中的两种或多种，添加或不添加茶多酚、特丁基对苯二酚、竹叶抗氧化物、卡拉胶、亚硝酸钠、5′-呈味核苷酸二钠、D-异抗坏血酸钠、乙基麦芽酚、谷氨酸钠、辣椒红、红曲红中的多种，经选料、解冻或不解冻、修整、分切或绞碎、炒制或不炒制、拌料、灌装、烘烤或熏烤、煮制或不煮制，包装而成的非即食火锅香肠。
对所公开的实施例的上述说明，使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的，本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下，在其它实施例中实现。因此，本发明将不会被限制于本文所示的这些实施例，而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (1)
1.一种火锅香肠或火锅味香肠制备工艺，其特征在于，按照如下方式进行；
步骤1，原料:精选优质猪肉，肥瘦配比7:3；
步骤2，辣油制备：先用香料磨成粉，菜油、牛油、姜片、葱段、大蒜、洋葱、红油豆瓣酱、辣椒、红花椒、青花椒进行熬制，冷却后过滤；
步骤3，将猪肉和熬制的辣油、食盐、白砂糖适量混合均匀用猪肠衣进行灌装，再烘烤36小时。
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| CN202010293069.3A CN111436570A (zh) | 2020-04-15 | 2020-04-15 | 一种火锅香肠或者火锅味香肠制备工艺 |
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| CN202010293069.3A CN111436570A (zh) | 2020-04-15 | 2020-04-15 | 一种火锅香肠或者火锅味香肠制备工艺 |
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| CN111436570A true CN111436570A (zh) | 2020-07-24 |
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2020
- 2020-04-15 CN CN202010293069.3A patent/CN111436570A/zh active Pending
Non-Patent Citations (2)
| Title |
|---|
| 李河山等: "《美味中国：实用调味配方大全》", 30 September 2016, 中国轻工业出版社 * |
| 邱洪冰: "麻辣香肠的研制", 《肉类工业》 * |
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Application publication date: 20200724 |