CN115176974A - 一种脐橙香肠的加工方法 - Google Patents
一种脐橙香肠的加工方法 Download PDFInfo
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- CN115176974A CN115176974A CN202210823348.5A CN202210823348A CN115176974A CN 115176974 A CN115176974 A CN 115176974A CN 202210823348 A CN202210823348 A CN 202210823348A CN 115176974 A CN115176974 A CN 115176974A
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- navel orange
- sausage
- navel
- dried
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Abstract
本发明涉及食品加工技术领域,具体而言,涉及一种脐橙香肠的加工方法,所述脐橙香肠包括主料和调味料,所述主料由脐橙粉和鲜猪肉组成,所述脐橙香肠的加工方法包括以下步骤:S1:脐橙原料的处理,S2:混料及灌肠,S3:定型熏烤,S4:烘烤存放,本发明采用优质的脐橙和新鲜猪肉制作得到脐橙香肠,制作过程简单操作方便,且过程中无添加剂(例如防腐剂、抗氧化剂、色素,香精等),制作出来的脐橙香肠腊香味浓郁,色泽黄亮,口感紧实而不柴,肥润而不腻,回味悠长,且脐橙加入后与香肠互补,营养丰富、健康美味,丰富人体营养物质,抑制和清理香肠中致癌物质。
Description
技术领域
本发明涉及食品加工技术领域,具体而言,涉及一种脐橙香肠的加工方法。
背景技术
香肠是一种利用非常古老的食物生产和肉食保存技术的食物,将动物的肉绞碎成条状,再灌入肠衣制成的长圆柱体管状食品。中国的香肠有着悠久的历史,香肠的类型也有很多,主要分为川味儿香肠和广味儿香肠。主要的不同处就在于广味儿是甜的,川味儿是辣的。在以前香肠是每年过年前制作的食品,而现在一年中的任何时候都可以吃到香肠了。但是过年吃自制的香肠已经成为了南方很多地区的习俗,一直保留到了今天。
香肠以猪或羊的小肠衣(也有用大肠衣的)灌入调好味的肉料干制而成。香肠一般指猪肉香肠,全国各地均有生产,著名的有江苏如皋香肠、云塔香肠、广东腊肠、四川宜宾广味香肠、山东招远香肠、湖南张家界土家腊香肠、武汉香肠、辽宁腊肠、贵州小香肠、莱芜南肠、潍坊香肠、正阳楼风干肠和江苏香肠等;按风味分,有五香香肠、玫瑰香肠、辣味香肠等,各具特色。
脐橙是芸香科,枝少刺或近于无刺,叶片卵形或卵状椭圆形,花白色,很少背面带淡紫红色,果圆球形,扁圆形或椭圆形,橙黄至橙红色,果顶部有一些发育不完全的心皮群形成的脐,果心实或半充实,果肉淡黄、橙红或紫红色。花期3-5月,果期10-12月,迟熟品种至次年2-4月,橙性微凉,味甘、酸,具有生津止渴,开胃下气的功效,主治食欲不振,胸腹胀满作痛,腹中雷鸣及便溏或腹泻,果皮供药用;种子含油30%左右。
尤其是重庆的奉节脐橙,是重庆市奉节县特产,中国地理标志产品,奉节县位于三峡库区,具有库区无台风、无冻害、无检疫性病虫害的三大共同优势,具有冬暖、少雾、长日照的立体气候,具有接近积雪线下的斜坡逆温层,和难得的中等空气相对湿度;广泛分布的火山胶泥岩,富含钾、硒元素,并呈散射状分布在土地中,同引进自行选育的中熟品种"奉节脐橙"(72-1)、晚熟脐橙(95-1)等地方良种,因此该产区是世界上少有的脐橙特产生态带,所产脐橙果皮中厚、脆而易剥,肉质细嫩化渣、无核少络,酸甜适度,汁多爽口,余味清香。
而如何将脐橙应用于香肠制作,以提高香肠的营养价值、保健功能以及食品风味具有重要的研究意义。
发明内容
本发明的目的在于提供一种脐橙香肠的加工方法,用以实现将脐橙与香肠加工融合,提高香肠的营养价值、保健功能以及食品风味的技术效果。
本发明通过以下技术方案实现:
一种脐橙香肠的加工方法,所述脐橙香肠包括主料和调味料,所述主料由脐橙粉和鲜猪肉组成,所述脐橙香肠的加工方法包括以下步骤:
S1:脐橙原料的处理
采摘成熟期的新鲜脐橙,用纯净水清洗10-20分钟,清洗后晾干,将晾干的脐橙加工处理后制成脐橙粉。
S2:混料及灌肠
选鲜猪肉做为原料进行绞碎,放入脐橙粉和调味料,进行搅拌,再灌入肠衣制成圆柱体管状食品。
S3:定型熏烤
将灌好的香肠放入电烘房用45-55度的温度进行8-12个小时的定型,再移入柴烘房进行熏烤。
S4:烘烤存放
用圆木作为主燃料,脐橙枝为辅燃料,将温度控制在35-55度进行60-84小时烘烤,再静置自然存放1-3个月。
为了更好的实现本发明,进一步的,S1中将晾干后的脐橙采用臭氧杀菌1-3小时,再倒入小苏打溶液浸泡4-6小时,进入电烘房用20-30度烘干,再用紫外线杀毒,处理好的脐橙用切片机切片,将脐橙薄片放入电烘房中用25-58度加热排湿,经过60-84小时烘干成脐橙干片,将烘干的脐橙片抽真空后保存在阴凉干燥处,干燥的脐橙片打碎后制得脐橙粉。
为了更好的实现本发明,进一步的,在S2中,按3肥7瘦选取前胛鲜猪肉,脐橙粉由S1中得到的脐橙片打碎后制得,调味料包括食用盐、鸡精、味精、辣椒、白糖、花椒、胡椒、白酒、生姜、桔皮、八角香料。
为了更好的实现本发明,进一步的,S2中按脐橙粉与肉质量比为3-4:100加入,食用盐与肉的质量比为2-3:100,鸡精与肉的质量比为1-2:100,味精与肉的质量比1-2:100,辣椒与肉的质量比为0.4-0.8:100,白糖与肉的质量比为0.6-1.5:100,花椒与肉的质量比为0.2-0.6:100,胡椒与肉的质量比为0.2-0.3:100,白酒与肉的质量比为1-1.5:100,生姜与肉的质量比为0.1-0.2:100,桔皮与肉的质量比为0.2-0.4:100,八角与肉的质量比为0.1-0.3:100。
为了更好的实现本发明,进一步的,S2中按脐橙粉与肉质量比为3.5:100加入,食用盐与肉的质量比为2.4:100,鸡精与肉的质量比为1.6:100,味精与肉的质量比1.6:100,辣椒与肉的质量比为0.6:100,白糖与肉的质量比为1:100,花椒与肉的质量比为0.4:100,胡椒与肉的质量比为0.24:100,白酒与肉的质量比为1.2:100,生姜与肉的质量比为0.16:100,桔皮与肉的质量比为0.3:100,八角与肉的质量比为0.2:100。
为了更好的实现本发明,进一步的,在S3中熏制香肠时,在木柴上添加S1中制得的干脐橙片,添加的干脐橙片与熏制的香肠质量比为0.8-1.2:50,用微小火烟熏8-12小时,温度控制在15-35度,使脐橙的芳香味浸入香肠中。
为了更好的实现本发明,进一步的,S4中静置存放时,温度控制在15-35度,湿度控制在50%-65%。
香肠味美,营养价值也不低,因此人们普遍喜食,但香肠中脂肪含量较高,对人体健康不利;另外,一般在加工过程中要加入大量的食盐、防腐剂、色素等,尤其是其中还会加入聚合磷酸盐,吃了过多含磷的食品,容易导致人体缺钙,而这些防腐剂色素的加入会在香肠中形成致癌物质亚硝酸盐(防腐和显色作用);一次大量食入亚硝酸盐,可使血液失去携带氧气的功能而使人体缺氧,出现中毒症状,如口唇、指甲及全身皮肤青紫、呼吸急促、头昏、心悸、嗜睡等,严重的还会发生昏厥,若不及时抢救则可危及生命,食用大量的重口味食物,反而会影响体内的钠钾失衡,增加公认的危险因素,如罹患肾脏疾病、胃癌、高血压等等。
脐橙具有天然芳香油,具有提神醒脑的作用,香味关键在于果皮含有以下原料成分的组成:挥发油1.5%-2%,主要成分为正葵醛(citral),柠檬醛(citral0,柠檬烯limonene),辛醇(octylalcohol),枸橘甙(poncirin),橙皮甙(hesperidin),柚皮甙(naringin),脐橙营养丰富,脐橙具有丰富的营养成分,每100克脐橙含有:膳食纤维0.6毫克,维生素E0.56毫克,维生素C49毫克,维生素A0.127毫克,胡萝卜素160微克。
脐橙是水果中营养物质比较丰富的一种,脐橙中维生素C和胡萝卜素的含量非常丰富,身体里面如果缺少这些物质的话会造成很多的困扰,比如嘴里会起溃疡,皮肤粗糙溃烂,严重者还会患上皮肤病,这些疾病的治疗过程非常复杂,但是脐橙里面的维生素可以很好的为身体提供这些养分,让我们的身体内部更和谐,脐橙可以生津止渴、开胃下气,脐橙的味道是酸甜的,能让食欲不振和腹泻等疾病的症状减轻,对厌食的孩子们有很好的开胃效果,还适合孕妇食用,有助于安胎助孕。
脐橙可以抑制致癌物质的形成,并且能软化和保护血管,促进血液循环,保护心脏,在本脐橙香肠里面,脐橙对香肠中含有的致癌物起到很好的抑制作用,防止致癌物的形成,使本脐橙香肠更加营养健康,减少癌症的发病率。
脐橙有延年益寿的功效,脐橙里丰富的营养物质可以很好的预防胆固醇和癌症,对香肠里面含有的重金属起到清理作用,重金属是无法自行排出体外的,长期积累会对身体有很大的伤害,而食用本脐橙香肠可以很好的将这些有害物质分解掉,起到人体清道夫的作用。
另外,脐橙可增加机体血清高密度脂蛋白(对人体有益处的脂蛋白)水平。这与橙汁中含有的类黄酮和柠檬素有关,它们能促进高密度脂蛋白的增加,并增加低密度脂蛋白(对人体有害处的脂蛋白)的排出。对于血糖正常的人,来预防胆囊疾病。
本发明的有益效果是:
1、本发明通过将脐橙加入到香肠中,使得脐橙所含各种维生素、胡萝卜素等营养物质可与肉类中的高蛋白及多种必需氨基酸发生功能上的互补,因而使得所述的脐橙香肠具有脐橙和肉类的双重营养,不但提高了营养价值、保健功能,满足人体多种营养成分的需要,促进血液循环,解油腻、清肠道,而且丰富了香肠的花色品种,为水果类香肠研究提供了参考,对香肠中的致癌物起到抑制和预防清理作用,加上未添加任何添加剂,脐橙香肠更健康营养,对肠胃心脏、肝、皮肤等都能起到养护保养作用。
2、将脐橙制成脐橙干,其相较于新鲜脐橙有许多优势,清洁干净,体积较小,便于运输与储藏,从而节省经费,符合卫生标准,打成粉末后可直接添加入香肠,便于与鲜肉融合,制得的脐橙香肠,腊香味浓,香味浓郁,色泽黄亮,口感紧实而不柴,肥润而不腻,回味悠长,营养丰富,健康美味。
3、对脐橙的加工精细卫生,既保留了脐橙的营养成分又使脐橙干净卫生无杂质,香肠还可以利用加入的脐橙作为一种香辛料和自然甜味剂,经过搅拌,灌装,定型,在熏烤和烘烤时,采用有脐橙的干片和树枝作为燃料使脐橙的醇香味深深浸入香肠中。
具体实施方式
一种脐橙香肠的加工方法
实施例1
S1:脐橙原料的处理
将原产地的脐橙在成熟期新鲜采摘,在干净自来水清水中清洗10分钟,清洗后晾干,将晾干的脐橙在不锈钢桶中加臭氧杀菌1小时,再倒入小苏打溶液浸泡4小时,进入电烘房用20度低温烘干,进入紫外线遂道杀毒,处理好的脐橙用9毫米的切片机切片,将脐橙薄片放入电烘房中用高低温度25-58度加热排湿,经过60小时烘干成脐橙干片,将烘干的脐橙片抽真空后保存在阴凉干燥处。
S2:混料及灌肠
选肉,按3肥7瘦选前胛鲜猪肉做为原料进行绞碎,放入食用盐、鸡精、味精、辣椒、白糖、花椒、胡椒、白酒、生姜、脐橙粉、桔皮、八角香料进行搅拌,再灌入肠衣制成的圆柱体管状食品,在加工香肠中,将脐橙片打碎后使用,按干脐橙粉与肉质量比为3:100加入,食用盐与肉的质量比为2:100,鸡精与肉的质量比为1:100,味精与肉的质量比1:100,辣椒与肉的质量比为0.4:100,白糖与肉的质量比为0.6:100,花椒与肉的质量比为0.2:100,胡椒与肉的质量比为0.2:100,白酒与肉的质量比为1:100,生姜与肉的质量比为0.1:100,桔皮与肉的质量比为0.2:100,八角与肉的质量比为0.1:100。
S3:定型熏烤
将灌好的香肠放入电烘房用45度的温度进行8个小时的定型。再移入柴烘房进入熏烤,在木柴上添加S1中制得的干脐橙片,添加的干脐橙片与熏制的香肠质量比为0.8:50,例如在熏制香肠时每500公斤香肠添加8公斤干橙脐片在木柴上,用微小火烟熏8小时,温度控制在35度以下,控制在15度,使芳香味浸入香肠中,避免大火燃烧脐橙片。
S4:烘烤存放
用圆木作为主燃料,脐橙枝为辅燃料,将温度控制在35度进行60小时烘烤,再静止自然存放1个月,温度控制在15度,湿度控制在50%,脐橙香肠就可以了。
实施例2
S1:脐橙原料的处理
将原产地的脐橙在成熟期新鲜采摘,在干净自来水清水中清洗20分钟,清洗后晾干,将晾干的脐橙在不锈钢桶中加臭氧杀菌3小时,再倒入小苏打溶液浸泡6小时,进入电烘房用30度低温烘干,进入紫外线遂道杀毒,处理好的脐橙用9毫米的切片机切片,将脐橙薄片放入电烘房中用高低温度25-58度加热排湿,经过84小时烘干成脐橙干片,将烘干的脐橙片抽真空后保存在阴凉干燥处。
S2:混料及灌肠
选肉,按3肥7瘦选前胛鲜猪肉做为原料进行绞碎,放入食用盐、鸡精、味精、辣椒、白糖、花椒、胡椒、白酒、生姜、脐橙粉、桔皮、八角香料进行搅拌,再灌入肠衣制成的圆柱体管状食品,在加工香肠中,将脐橙片打碎后使用,按干脐橙粉与肉质量比为4:100加入,食用盐与肉的质量比为3:100,鸡精与肉的质量比为2:100,味精与肉的质量比2:100,辣椒与肉的质量比为0.8:100,白糖与肉的质量比为1.5:100,花椒与肉的质量比为0.6:100,胡椒与肉的质量比为0.3:100,白酒与肉的质量比为1.5:100,生姜与肉的质量比为0.2:100,桔皮与肉的质量比为0.4:100,八角与肉的质量比为0.3:100。
S3:定型熏烤
将灌好的香肠放入电烘房用55度的温度进行12个小时的定型。再移入柴烘房进入熏烤,在木柴上添加S1中制得的干脐橙片,添加的干脐橙片与熏制的香肠质量比为1.2:50,例如在熏制香肠时每500公斤香肠添加12公斤干橙脐片在木柴上,用微小火烟熏12小时,温度控制在35度以下,控制在35度,使芳香味浸入香肠中,避免大火燃烧脐橙片。
S4:烘烤存放
用圆木作为主燃料,脐橙枝为辅燃料,将温度控制在55度进行84小时烘烤,再静止自然存放3个月,温度控制在35度,湿度控制在65%,脐橙香肠就可以了。
实施例3
S1:脐橙原料的处理
将原产地的脐橙在成熟期新鲜采摘,在干净自来水清水中清洗15分钟,清洗后晾干,将晾干的脐橙在不锈钢桶中加臭氧杀菌2小时,再倒入小苏打溶液浸泡5小时,进入电烘房用25度低温烘干,进入紫外线遂道杀毒,处理好的脐橙用9毫米的切片机切片,将脐橙薄片放入电烘房中用高低温度25-58度加热排湿,经过72小时烘干成脐橙干片,将烘干的脐橙片抽真空后保存在阴凉干燥处。
S2:混料及灌肠
选肉,按3肥7瘦选前胛鲜猪肉做为原料进行绞碎,放入食用盐、鸡精、味精、辣椒、白糖、花椒、胡椒、白酒、生姜、脐橙粉、桔皮、八角香料进行搅拌,再灌入肠衣制成的圆柱体管状食品,在加工香肠中,将脐橙片打碎后使用,按干脐橙粉与肉质量比为3.5:100加入,食用盐与肉的质量比为2.4:100,鸡精与肉的质量比为1.6:100,味精与肉的质量比1.6:100,辣椒与肉的质量比为0.6:100,白糖与肉的质量比为1:100,花椒与肉的质量比为0.4:100,胡椒与肉的质量比为0.24:100白酒与肉的质量比为1.2:100,生姜与肉的质量比为0.16:100,桔皮与肉的质量比为0.3:100,八角与肉的质量比为0.2:100。
S3:定型熏烤
将灌好的香肠放入电烘房用50的温度进行10个小时的定型。再移入柴烘房进入熏烤,在木柴上添加S1中制得的干脐橙片,添加的干脐橙片与熏制的香肠质量比为1:50,例如在熏制香肠时每500公斤香肠添加10公斤干橙脐片在木柴上,用微小火烟熏10小时,温度控制在35度以下,控制在25度,使芳香味浸入香肠中,避免大火燃烧脐橙片。
S4:烘烤存放
用圆木作为主燃料,脐橙枝为辅燃料,将温度控制在45度进行72小时烘烤,再静止自然存放2个月,温度控制在25度,湿度控制在55%,脐橙香肠就可以了。
加工后得到的脐橙正常存放,可以保存8-12个月,和添加有添加剂的香肠保存时间10-15个月相比,保存时间并无太大影响,将本发明加工制得的脐橙香肠进行检测(检测标准为GB/T 23493-2009)得到以下指标:
主料鲜猪肉检测(检测指标gb9959.1):
表1
主料脐橙检测(GB/T 21488-2008):
表2
脐橙香肠感官指标:
表3
脐橙香肠理化指标:
表4
水分/(g/100g) | ≤25 |
氯化物/(g/100g) | ≤8 |
蛋白质/(g/100g) | ≥22 |
脂肪/(g/100g) | ≤15 |
总糖(以葡萄糖计)/(g/100g) | ≤22 |
过氧化值(以脂肪计)/(g/100g) | ≤0.5 |
亚硝酸盐(以nano2计)/(g/100g) | ≤0.2 |
致病菌 | 0 |
脐橙香肠污染指标:
表5
脐橙香肠中食品添加剂指标:
表6
茶多酚(g/kg) | 0 |
苯甲酸(g/kg) | 0 |
丁基羟基茴香醚(g/kg) | 0 |
二丁基羟基甲苯(g/kg) | 0 |
山梨酸(g/kg) | 0 |
糖精钠(g/kg) | 0 |
沙门氏菌(g/kg) | 0 |
大肠埃希氏菌(g/kg) | 0 |
通过以上实验数据进一步说明本发明;本发明采用优质的脐橙和新鲜猪肉制作得到脐橙香肠,制作过程简单操作方便,且过程中无添加剂(例如防腐剂、抗氧化剂、色素,香精等),制作出来的脐橙香肠腊香味浓郁,色泽黄亮,口感紧实而不柴,肥润而不腻,回味悠长,且脐橙加入后与香肠互补,营养丰富、健康美味,丰富人体营养物质,抑制和清理香肠中致癌物质。
以上所述,仅为本发明的具体实施方式,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揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应所述以权利要求的保护范围为准。
Claims (7)
1.一种脐橙香肠的加工方法,其特征在于,所述脐橙香肠包括主料和调味料,所述主料由脐橙粉和鲜猪肉组成,所述脐橙香肠的加工方法包括以下步骤:
S1:脐橙原料的处理
采摘成熟期的新鲜脐橙,用纯净水清洗10-20分钟,清洗后晾干,将晾干的脐橙加工处理后制成脐橙粉。
S2:混料及灌肠
选鲜猪肉做为原料进行绞碎,放入脐橙粉和调味料,进行搅拌,再灌入肠衣制成圆柱体管状食品。
S3:定型熏烤
将灌好的香肠放入电烘房用45-55度的温度进行8-12个小时的定型,再移入柴烘房进行熏烤。
S4:烘烤存放
用圆木作为主燃料,脐橙枝为辅燃料,将温度控制在35-55度进行60-84小时烘烤,再静置自然存放1-3个月。
2.根据权利要求1所述的一种脐橙香肠的加工方法,其特征在于,S1中将晾干后的脐橙采用臭氧杀菌1-3小时,再倒入小苏打溶液浸泡4-6小时,进入电烘房用20-30度烘干,再用紫外线杀毒,处理好的脐橙用切片机切片,将脐橙薄片放入电烘房中用25-58度加热排湿,经过60-84小时烘干成脐橙干片,将烘干的脐橙片抽真空后保存在阴凉干燥处,干燥的脐橙片打碎后制得脐橙粉。
3.根据权利要求1所述的一种脐橙香肠的加工方法,其特征在于,在S2中,按3肥7瘦选取前胛鲜猪肉,调味料包括食用盐、鸡精、味精、辣椒、白糖、花椒、胡椒、白酒、生姜、桔皮、八角香料。
4.根据权利要求3所述的一种脐橙香肠的加工方法,其特征在于,S2中按脐橙粉与肉质量比为3-4:100加入,食用盐与肉的质量比为2-3:100,鸡精与肉的质量比为1-2:100,味精与肉的质量比1-2:100,辣椒与肉的质量比为0.4-0.8:100,白糖与肉的质量比为0.6-1.5:100,花椒与肉的质量比为0.2-0.6:100,胡椒与肉的质量比为0.2-0.3:100,白酒与肉的质量比为1-1.5:100,生姜与肉的质量比为0.1-0.2:100,桔皮与肉的质量比为0.2-0.4:100,八角与肉的质量比为0.1-0.3:100。
5.根据权利要求4所述的一种脐橙香肠的加工方法,其特征在于,S2中按脐橙粉与肉质量比为3.5:100加入,食用盐与肉的质量比为2.4:100,鸡精与肉的质量比为1.6:100,味精与肉的质量比1.6:100,辣椒与肉的质量比为0.6:100,白糖与肉的质量比为1:100,花椒与肉的质量比为0.4:100,胡椒与肉的质量比为0.24:100,白酒与肉的质量比为1.2:100,生姜与肉的质量比为0.16:100,桔皮与肉的质量比为0.3:100,八角与肉的质量比为0.2:100。
6.根据权利要求1所述的一种脐橙香肠的加工方法,其特征在于,在S3中熏制香肠时,在木柴上添加S1中制得的干脐橙片,添加的干脐橙片与熏制的香肠质量比为0.8-1.2:50,用微小火烟熏8-12小时,温度控制在15-35度,使脐橙的芳香味浸入香肠中。
7.根据权利要求1所述的一种脐橙香肠的加工方法,其特征在于,S4中静置存放时,温度控制在15-35度,湿度控制在50%-65%。
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