CN112753958A - 湘味腊肠及其加工方法 - Google Patents
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Abstract
本发明提供一种湘味腊肠包括肠衣以及填充在肠衣内的肉料,所述肉料包括如下重量份的原料:瘦肉丁100‑300份、肥肉丁50‑150份、食用盐20‑40份、白砂糖10‑20份、辣椒粉30‑50份、五香粉40‑60份、胡椒粉10‑20份、腐乳汁20‑50份、花椒10‑30份、陈皮5‑10份、鱼腥草20‑40份、生粉10‑15份、蒜汁5‑15份、姜汁10‑20份、料酒100‑200份以及生抽50‑100份。与相关技术相比,本发明提供一种湘味腊肠及其加工方法其配料多样,口感丰富,营养健康。
Description
技术领域
本发明涉及食品加工领域,尤其涉及一种湘味腊肠及其加工方法。
背景技术
腊肠,又叫香肠,是中国肉类制品中品种最多的一大类产品,是一个非常古老的食物生产和肉食保存技术,指将动物的肉绞碎成泥状,再灌入肠衣制成的长圆柱体管状食品。它是以肉类为原料,切绞成丁,配以辅料,灌入动物肠衣经发酵、成熟干制成特色肉制品。腊肠食品可开胃助食,增进食欲。但是现有腊肉口感单一,营养搭配不合理,含油脂相对较高。
因此,有必要提供一种新型的湘味腊肠及其加工方法,以克服上述缺陷。
发明内容
本发明的目的在于提供一种新型的湘味腊肠及其加工方法,其配料多样,口感丰富,营养健康。
为了达到上述目的,本发明提供一种湘味腊肠,包括肠衣以及填充在肠衣内的肉料,所述肉料包括如下重量份的原料:瘦肉丁100-300份、肥肉丁50-150份、食用盐20-40份、白砂糖10-20份、辣椒粉30-50份、五香粉40-60份、胡椒粉10-20份、腐乳汁20-50份、花椒10-30份、陈皮 5-10份、鱼腥草20-40份、生粉10-15份、蒜汁5-15份、姜汁10-20份、料酒 100-200份以及生抽50-100份。
优选的,所述肉料包括如下重量份的原料:瘦肉丁100份、肥肉丁50 份、食用盐20份、白砂糖10份、辣椒粉30份、五香粉40份、胡椒粉10 份、腐乳汁20份、花椒10份、陈皮5份、鱼腥草20份、生粉10份、蒜汁5份、姜汁10份、料酒100份以及生抽50份。
优选的,所述肉料包括如下重量份的原料:瘦肉丁300份、肥肉丁150 份、食用盐40份、白砂糖20份、辣椒粉50份、五香粉60份、胡椒粉20 份、腐乳汁50份、花椒30份、陈皮10份、鱼腥草40份、生粉15份、蒜汁15份、姜汁20份、料酒200份以及生抽100份。
优选的,所述肉料包括如下重量份的原料:瘦肉丁200份、肥肉丁100 份、食用盐30份、白砂糖15份、辣椒粉40份、五香粉50份、胡椒粉15 份、腐乳汁40份、花椒20份、陈皮8份、鱼腥草30份、生粉12份、蒜汁10份、姜汁15份、料酒150份以及生抽70份。
优选的,所述肉料包括如下重量份的原料:瘦肉丁220份、肥肉丁110 份、食用盐35份、白砂糖18份、辣椒粉43份、五香粉45份、胡椒粉12 份、腐乳汁46份、花椒28份、陈皮8份、鱼腥草35份、生粉13份、蒜汁12份、姜汁10份、料酒160份以及生抽80份。
本发明还提供一种湘味腊肠的加工方法,包括如下步骤:
S1、备料,选取新鲜的瘦肉丁、肥肉丁和大肠衣,均洗净去腥;
S2、腌制,将瘦肉丁、肥肉丁与调料混合搅拌均匀,并静置30-60min,并冷冻20-30min;
S3、灌肠,将腌制后的肉料填充在大肠衣内分段结扎形成30-40cm的小段香肠,且在大肠衣上扎排气孔,;
S4、晾晒,将香肠在温度0°及以下进行风干7-10天;
S5、烟熏、将晾晒后的香肠烟熏3次,每次在80°以上温度熏制 30-60min,在65-70°温度熏制6-8h。
与相关技术相比较,本发明的湘味腊肠及其加工方法通过加工方法简单,通过该方法有效解决口感差、配伍不科学等不足,可进一步提升了腊肠的营养,提高了腊肠的口感,便于大众所接受。
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,所描述的实施例仅是本发明的一部分实施例,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它实施例,都属于本发明保护的范围。
本发明提供一种湘味腊肠,包括肠衣以及填充在肠衣内的肉料,所述肉料包括如下重量份的原料:瘦肉丁100-300份、肥肉丁50-150份、食用盐 20-40份、白砂糖10-20份、辣椒粉30-50份、五香粉40-60份、胡椒粉 10-20份、腐乳汁20-50份、花椒10-30份、陈皮5-10份、鱼腥草20-40 份、生粉10-15份、蒜汁5-15份、姜汁10-20份、料酒100-200份以及生抽50-100份。
腐乳汁以大豆为原料,经微生物发酵后制成的豆制品。通过发酵,去除了大豆原有的豆腥味、胀气因子及抗营养因子,产生了多种具有美味和香味的醇、酯、有机酸及氨基酸,加入腐乳汁能够提升鲜味以及肉质口感,同时起到保健功效,降低食用盐的实际使用量。
陈皮具有提香,去异味,以及理气健脾,燥湿化痰的作用。
鱼腥草味辛,性寒凉,归肺经。能清热解毒、利尿除湿、健胃消食具有抗菌、抗病毒、提高机体免疫力、利尿等作用。
所述肉料包括如下重量份的原料:瘦肉丁100份、肥肉丁50份、食用盐20份、白砂糖10份、辣椒粉30份、五香粉40份、胡椒粉10份、腐乳汁20份、花椒10份、陈皮5份、鱼腥草20份、生粉10份、蒜汁5份、姜汁10份、料酒100份以及生抽50份。
所述肉料包括如下重量份的原料:瘦肉丁300份、肥肉丁150份、食用盐40份、白砂糖20份、辣椒粉50份、五香粉60份、胡椒粉20份、腐乳汁50份、花椒30份、陈皮10份、鱼腥草40份、生粉15份、蒜汁15 份、姜汁20份、料酒200份以及生抽100份。
所述肉料包括如下重量份的原料:瘦肉丁200份、肥肉丁100份、食用盐30份、白砂糖15份、辣椒粉40份、五香粉50份、胡椒粉15份、腐乳汁40份、花椒20份、陈皮8份、鱼腥草30份、生粉12份、蒜汁10 份、姜汁15份、料酒150份以及生抽70份。
所述肉料包括如下重量份的原料:瘦肉丁220份、肥肉丁110份、食用盐35份、白砂糖18份、辣椒粉43份、五香粉45份、胡椒粉12份、腐乳汁46份、花椒28份、陈皮8份、鱼腥草35份、生粉13份、蒜汁12 份、姜汁10份、料酒160份以及生抽80份。
本发明还提供一种湘味腊肠的加工方法,包括如下步骤:
S1、备料,选取新鲜的瘦肉丁、肥肉丁和大肠衣,均洗净去腥;瘦肉丁和肥肉丁的重量配比为2:1。
S2、腌制,将瘦肉丁、肥肉丁与调料混合搅拌均匀,并静置30-60min,并冷冻20-30min;静置将调料充分沁入肉质内,冷冻主要用于锁味,保证入味更丰富。
S3、灌肠,将腌制后的肉料填充在大肠衣内分段结扎形成30-40cm的小段香肠,且在大肠衣上扎排气孔;将肉料通过手工方式或者机器压制方式填充进肠衣内,灌制时要不停挤压肉料,保证肉料填充紧致,排气孔用于将肠衣内气体排出保证最大的填充率。
S4、晾晒,将香肠在温度0°及以下进行风干7-10天;风干去除肠衣和肉料所含的水份。
S5、烟熏、将晾晒后的香肠烟熏3次,每次在80°以上温度熏制 30-60min,在65-70°温度熏制6-8h。熏制3次能够保证香肠入味充分,且色泽鲜艳,食用体验更好。
与相关技术相比较,本发明的湘味腊肠及其加工方法通过加工方法简单,通过该方法有效解决口感差、配伍不科学等不足,可进一步提升了腊肠的营养,提高了腊肠的口感,便于大众所接受。
以上所述仅为本发明的实施例,并非因此限制本发明的专利范围,凡是利用本发明说明书内容所作的等效结构或等效流程变换,或直接或间接运用在其它相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (5)
1.一种湘味腊肠,其特征在于,包括肠衣以及填充在肠衣内的肉料,所述肉料包括如下重量份的原料:瘦肉丁100-300份、肥肉丁50-150份、食用盐20-40份、白砂糖10-20份、辣椒粉30-50份、五香粉40-60份、胡椒粉10-20份、腐乳汁20-50份、花椒10-30份、陈皮5-10份、鱼腥草20-40份、生粉10-15份、蒜汁5-15份、姜汁10-20份、料酒100-200份以及生抽50-100份。
2.根据权利要求1所述的湘味腊肠加工方法,其特征在于:所述肉料包括如下重量份的原料:瘦肉丁100份、肥肉丁50份、食用盐20份、白砂糖10份、辣椒粉30份、五香粉40份、胡椒粉10份、腐乳汁20份、花椒10份、陈皮5份、鱼腥草20份、生粉10份、蒜汁5份、姜汁10份、料酒100份以及生抽50份。
3.根据权利要求1所述的湘味腊肠加工方法,其特征在于:所述肉料包括如下重量份的原料:瘦肉丁300份、肥肉丁150份、食用盐40份、白砂糖20份、辣椒粉50份、五香粉60份、胡椒粉20份、腐乳汁50份、花椒30份、陈皮10份、鱼腥草40份、生粉15份、蒜汁15份、姜汁20份、料酒200份以及生抽100份。
4.根据权利要求1所述的湘味腊肠加工方法,其特征在于:所述肉料包括如下重量份的原料:瘦肉丁200份、肥肉丁100份、食用盐30份、白砂糖15份、辣椒粉40份、五香粉50份、胡椒粉15份、腐乳汁40份、花椒20份、陈皮8份、鱼腥草30份、生粉12份、蒜汁10份、姜汁15份、料酒150份以及生抽70份。
5.一种如权利要求1-4任一所述的湘味腊肠的加工方法,其特征在于,包括如下步骤:
S1、备料,选取新鲜的瘦肉丁、肥肉丁和大肠衣,均洗净去腥;
S2、腌制,将瘦肉丁、肥肉丁与调料混合搅拌均匀,并静置30-60min,并冷冻20-30min;
S3、灌肠,将腌制后的肉料填充在大肠衣内分段结扎形成30-40cm的小段香肠,且在大肠衣上扎排气孔,;
S4、晾晒,将香肠在温度0°及以下进行风干7-10天;
S5、烟熏、将晾晒后的香肠烟熏3次,每次在80°以上温度熏制30-60min,在65-70°温度熏制6-8h。
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