CN114145431A - 一种低糖低脂膳食香肠的制作方法 - Google Patents
一种低糖低脂膳食香肠的制作方法 Download PDFInfo
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Abstract
本发明提供一种低糖低脂膳食香肠的制作方法,属于食品加工技术领域,本发明主要以猪瘦肉、鸡胸肉为主要原料,辅以木糖醇、西红柿、山药和燕麦,使得产品的含糖量得以降低。所述低糖低脂膳食香肠的制作方法包括如下步骤:一、原料肉的处理与选择;二、搅拌与腌制;三、灌装;四、熟制杀菌;五、冷却。本发明的有益效果在于番茄、燕麦、山药以及木糖醇的使用,使得发明具有了低糖低脂高纤维的特点,且具备着一定的刺激食欲和降血压的功效,发明的营养均衡,口感出色,便于被大众接受。
Description
技术领域
本发明涉及一种低糖低脂膳食香肠,属于食品加工技术领域。
背景技术
(1)西红柿中含有大量维生素C以及有机酸和番茄红素,通过浓缩工艺保留其精华,将其添加入香肠当中能够帮助胃的消化、预防胀气。(2)山药是典型的药食同源的作物,含有多种人体必需氨基酸及维生素A、B、C和钙、磷、铁、碘等矿物质,可以养脾、肾、肝、肺。在肉肠中添加山药粉替代淀粉,能够降低香肠中的淀粉添加量,使得产品中的糖含量降低,适宜糖尿病患者食用。(3)燕麦是常见的粗粮,热糖含量低,具有良好的饱腹作用。燕麦中的膳食纤维、亚油酸成分含量都很丰富,能够排便通肠、降糖降压,抑制肉肠中的脂肪和胆固醇的积累。(4)木糖醇作为一种良好的代糖,在控糖的同时也能起到甜味剂的作用。
发明内容
本发明的目的在于提供一种低糖低脂高纤维、具有降低血压、刺激食欲、香甜可口的膳食香肠。
为了实现上述的目的,本发明采取以下的技术方法:一种低糖低脂膳食香肠,由以下的原材料制备而成:猪瘦肉35~40g、鸡胸肉35~40g、猪脂肪15~20g、味精0.5~0.7g、大蒜1~2g、五香粉0.5~0.7g、燕麦2~3g、山药2~3g、食盐3~4g、大豆分离蛋白粉2~4g、木糖醇1~2g、白胡椒粉0.5~1g、西红柿浓缩液8~10g、淀粉5~8g。
上述技术方案中,优选猪瘦肉38g、鸡胸肉38g、猪脂肪17g、味精0.6g、大蒜1.5g、五香粉0.6g、燕麦2.5g、山药2.5g、食盐3.5g、大豆分离蛋白粉2.5g、木糖醇1.5g、白胡椒粉0.75g、西红柿浓缩液9g、淀粉6g。
一种制作本发明所述的低糖低脂膳食香肠的方法,其特征在于,包括以下步骤:
(1)原料肉的选择与处理:选用符合国家卫生标准的35~40g猪瘦肉、35~40g鸡胸肉和15~20g肥膘肉、将其放入绞肉机内绞碎,并控制肉馅的温度不易过高,防止细菌的滋生。
(2)搅拌与腌制:将绞碎的肉放入搅拌机内,并加入味精0.5~0.7g、大蒜1~2g、五香粉0.5~0.7g、燕麦2~3g、山药2~3g、食盐3~4g、大豆分离蛋白粉2~4g、木糖醇1~2g、白胡椒粉0.5~1g、西红柿浓缩液8~10g、淀粉5~8g,加料完成后进行搅拌,至肉馅色泽均匀、黏度适中。
(3)灌装:采用连续真空灌肠机进行灌装,肠衣采用高阻断性的聚偏二氯乙烯(PVDC),灌肠后用铝线结扎,灌装的肉馅应胀度适中、紧密无间隙。
(4)熟制杀菌:将灌装好的香肠用高压锅进行杀菌,杀菌温度为110~130℃,时间控制在25~30min。
(5)冷却:将熟制杀菌后的香肠先放入温度为70~80℃的热水里冷2~4min,之后依次放入50~60℃的水里、30~50℃的水里分别冷却至2~4min,沥干水后即得低糖低脂膳食香肠。
上述制作本发明所述的低糖低脂膳食香肠的方法,优选地:包括如下步骤:
(1)原料肉的选择与处理:选用符合国家卫生标准的38g猪瘦肉、38g鸡胸肉和17g肥膘肉、将其放入绞肉机内绞碎,并控制肉馅的温度不易过高,防止细菌的滋生。
(2)搅拌与腌制:将绞碎的肉放入搅拌机内,并加入味精0.6g、大蒜1.5g、五香粉0.6g、燕麦2.5g、山药2.5g、食盐3.5g、大豆分离蛋白粉2.5g、木糖醇1.5g、白胡椒粉0.75g、西红柿浓缩液9g、淀粉6g,加料完成后进行搅拌,至肉馅色泽均匀、黏度适中。
(3)灌装:采用连续真空灌肠机进行灌装,肠衣采用高阻断性的聚偏二氯乙烯(PVDC),灌肠后用铝线结扎,灌装的肉馅应胀度适中、紧密无间隙。
(4)熟制杀菌:将灌装好的香肠用高压锅进行杀菌,杀菌温度为120℃,时间控制在28min。
(5)冷却:将熟制杀菌后的香肠先放入温度为70℃的热水里冷2~4min,之后依次放入50℃的水里、30℃的水里分别冷却至2~4min,沥干水后即得低糖低脂膳食香肠。
具体实施方式
下面将更详细的说明该发明的实施方式,方便工作者在今后的工作当中的利用。
(1)原料肉的选择与处理:选用符合国家卫生标准的38g猪瘦肉、38g鸡胸肉和17g肥膘肉、将其放入绞肉机内绞碎,并控制肉馅的温度不易过高,防止细菌的滋生。搅拌温度应控制在10℃以下,在将肉放入绞肉机前应先将待绞的肉切成小块,便于绞碎。
(2)搅拌与腌制:将绞碎的肉放入搅拌机内,并加入味精0.6g、大蒜1.5g、五香粉0.6g、燕麦2.5g、山药2.5g、食盐3.5g、大豆分离蛋白粉2.5g、木糖醇1.5g、白胡椒粉0.75g、西红柿浓缩液9g、淀粉6g,加料完成后进行搅拌,至肉馅色泽均匀、黏度适中。搅拌过程中也应控制温度不要超过10℃,肉馅搅拌完成后需用不锈钢器具盛放,排净表面气泡,用保鲜膜盖严,保存温度控制在0~4℃。
(3)灌装:采用连续真空灌肠机进行灌装,肠衣采用高阻断性的聚偏二氯乙烯(PVDC),灌肠后用铝线结扎,灌装的肉馅应胀度适中、紧密无间隙。灌装前应先将灌肠机料斗用冰水降温,并排出机器中的空气。(4)熟制杀菌:将灌装好的香肠用高压锅进行杀菌,杀菌温度为120℃,时间控制在28min。
(5)冷却:将熟制杀菌后的香肠先放入温度为70℃的热水里冷2~4min,之后依次放入50℃的水里、30℃的水里分别冷却至2~4min,沥干水后即得低糖低脂膳食香肠。降温时应等到一次降温充分完成后再进行下一次降温,防止降温过快而使火腿肠内外部不平衡肠衣胀破。
Claims (4)
1.一种低糖低脂膳食香肠的制作方法,其特征在于:由以下食材制备而成:猪瘦肉35~40g、鸡胸肉35~40g、猪脂肪15~20g、味精0.5~0.7g、大蒜1~2g、五香粉0.5~0.7g、燕麦2~3g、山药2~3g、食盐3~4g、大豆分离蛋白粉2~4g、木糖醇1~2g、白胡椒粉0.5~1g、西红柿浓缩液8~10g、淀粉5~8g。
2.如权利要求1所述的低糖低脂膳食香肠,其特征在于由以下原材料制备而成:优选猪瘦肉38g、鸡胸肉38g、猪脂肪17g、味精0.6g、大蒜1.5g、五香粉0.6g、燕麦2.5g、山药2.5g、食盐3.5g、大豆分离蛋白粉2.5g、木糖醇1.5g、白胡椒粉0.75g、西红柿浓缩液9g、淀粉6g。
3.一种制作如权利要求1或2所述的低糖低脂膳食香肠的方法,其特征在于,包括如下步骤:
(1)原料肉的选择与处理:选用符合国家卫生标准的35~40g猪瘦肉、35~40g鸡胸肉和15~20g肥膘肉、将其放入绞肉机内绞碎,并控制肉馅的温度不易过高,防止细菌的滋生;
(2)搅拌与腌制:将绞碎的肉放入搅拌机内,并加入味精0.5~0.7g、大蒜1~2g、五香粉0.5~0.7g、燕麦2~3g、山药2~3g、食盐3~4g、大豆分离蛋白粉2~4g、木糖醇1~2g、白胡椒粉0.5~1g、西红柿浓缩液8~10g、淀粉5~8g,加料完成后进行搅拌,至肉馅色泽均匀、黏度适中;
(3)灌装:采用连续真空灌肠机进行灌装,肠衣采用高阻断性的聚偏二氯乙烯(PVDC),灌肠后用铝线结扎,灌装的肉馅应胀度适中、紧密无间隙;
(4)熟制杀菌:将灌装好的香肠用高压锅进行杀菌,杀菌温度为110~130℃,时间控制在25~30min;
(5)冷却:将熟制杀菌后的香肠先放入温度为70~80℃的热水里冷2~4min,之后依次放入50~60℃的水里、30~50℃的水里分别冷却至2~4min,沥干水后即得低糖低脂膳食香肠;
4.如权利要求3所述的制作如权利要求1或2所述的低糖低脂膳食香肠的制作方法,其特征在于,包括如下步骤:
(1)原料肉的选择与处理:选用符合国家卫生标准的38g猪瘦肉、38g鸡胸肉和17g肥膘肉、将其放入绞肉机内绞碎,并控制肉馅的温度不易过高,防止细菌的滋生;
(2)搅拌与腌制:将绞碎的肉放入搅拌机内,并加入味精0.6g、大蒜1.5g、五香粉0.6g、燕麦2.5g、山药2.5g、食盐3.5g、大豆分离蛋白粉2.5g、木糖醇1.5g、白胡椒粉0.75g、西红柿浓缩液9g、淀粉6g,加料完成后进行搅拌,至肉馅色泽均匀、黏度适中;
(3)灌装:采用连续真空灌肠机进行灌装,肠衣采用高阻断性的聚偏二氯乙烯(PVDC),灌肠后用铝线结扎,灌装的肉馅应胀度适中、紧密无间隙;
(4)熟制杀菌:将灌装好的香肠用高压锅进行杀菌,杀菌温度为120℃,时间控制在28min;
(5)冷却:将熟制杀菌后的香肠先放入温度为70℃的热水里冷2~4min,之后依次放入50℃的水里、30℃的水里分别冷却至2~4min,沥干水后即得低糖低脂膳食香肠。
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