CN102669736A - 一种干吃小杂鱼及其制作方法 - Google Patents
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Abstract
本发明提供了一种干吃小杂鱼及其制备方法，其原料组分的重量配比为冻干小鲫鱼35-45、冻干小塘角鱼15-25、冻干小虾15-25、冻干鲶鱼10-20、冻干小葱0.8-1.2、冻干大蒜0.4-0.6、冻干生姜片0.4-0.6、冻干酱油粉0.4-0.6、冻干香醋粉0.4-0.6、冻干蜂蜜0.4-0.6、辛香料0.4-0.6、味精0.4-0.6、精盐适量。制备时，首先将各种鱼虾等原材料洗净，加上各种配方辅料后熟化，在采用冷冻干燥法，得到冻干鱼丁。本发明的干吃小杂鱼具有营养丰富，冷冻加工最大限度地保留了各种鱼虾的营养，保质期长，运输方便，味道鲜美，食用方便，经常食用不会产生任何副作用，为快节奏的现代人提供了一种营养丰富的休闲食品。
Description
技术领域
本发明涉及休闲食品领域，具体涉及一种干吃小杂鱼及其制备方法。
背景技术
休闲食品 (leisure food)其实也是快速消费品的一类，是在人们闲暇、休息时所吃的食品。主要分类有：干果，膨化食品，糖果，肉制食品等．随着生活水平的提高，休闲食品一直是深受广大人民群众喜爱的食品。走进超市，就会看到薯片、薯条、虾条、雪饼、果脯、话梅、花生、松子、杏仁、开心果、鱼片、肉干、五香炸肉等休闲食品。休闲食品正在逐渐升格成为百姓日常的必需消费品，随着经济的发展和消费水平的提高，消费者对于休闲食品数量和品质的需求不断增长。这些休闲食品大多含糖量比较高，加工过程中加入化学防腐剂，经常食用这样的食品，人体的内火加大，对胃不利。
本发明的休闲食品不含糖，不含防腐剂，添加蜂蜜，采用冷冻干燥，最大限度的保留了食品的营养成分，营养更健康，经常食用，不会产生副作用。
发明内容
本发明提供了一种干吃小杂鱼及其制备方法。本发明的干吃小杂鱼具有营养丰富、原料为纯天然绿色食物，不含任何防腐剂，集多种营养于一体，且储存、运输、食用方便。
为实现上述目的本发明采用如下技术方案：
一种干吃小杂鱼，其特征在于：其原料组分的重量配比为：
冻干小鲫鱼35-45、冻干小塘角鱼15-25、冻干小虾15-25、冻干鲶鱼10-20、冻干小葱0.8-1.2、冻干大蒜0.4-0.6、冻干生姜片0.4-0.6、冻干酱油粉0.4-0.6、冻干香醋粉0.4-0.6、冻干蜂蜜0.4-0.6、辛香料0.4-0.6、味精0.4-0.6、精盐适量。
所述的干吃小杂鱼，其特征在于：其原料组分的重量配比为：冻干小鲫鱼40、冻干小塘角鱼20、冻干小虾20、冻干鲶鱼15、冻干小葱1.0、冻干大蒜0.5、冻干生姜片0.5、冻干酱油粉0.5、冻干香醋粉0.5、冻干蜂蜜0.5、辛香料0.5、味精0.5、精盐 适量。
所述的干吃小杂鱼的制备方法，其特征在于包括以下步骤：
（1）首先将一定量小鲫鱼、小塘角鱼、小虾、鲶鱼清洗去除杂物；
（2）将酱油、香醋、香辛料、味精、精盐加入到上述洗净的原料鱼中，拌匀后腌制20-30min后切丁；
（3）在腌制好的物料中再加入小葱段、大蒜片、生姜片一起煮熟；
（4）将上述熟化后的所有物料投入到真空冻干机里，进行低温冷冻干燥，在-30℃左右冻干10-12小时，停止干燥；
（5）将干燥后的物料等加入到V型混合机搅拌均匀，然后按照常规卫生要求进行真空定量包装、入库即可。
食用方法：开袋即食。
本发明的优点：
甘薯叶营养价值很高，尤以维生素B1、维生素B2最为丰富，是品质优良的深绿色蔬菜。甘薯叶性平味甘，无毒，味道有点像同属的蕹菜，但质地较为柔软。具有补虚益气、健脾强肾、益肺生津、补肾明目、抗癌、美容、延缓衰老的作用。
芦笋是世界十大名菜之一，芦笋富含多种氨基酸、蛋白质和维生素，其含量均高于一般水果和蔬菜，特别是芦笋中的天冬酰胺和微量元素硒、钼、铬、锰等，具有调节机体代谢，提高身体免疫力的功效，在对高血压、心脏病、白血病、血癌、水肿、膀胱炎等的预防和治疗中，具有很强的抑制作用和药理效应。
炒黑豆粉采用大麦与黑豆一起炒熟，然后将黑豆分离出来磨成细粉，使得黑豆具有大麦香味，并具有保健功能。
本发明的休闲食品不含糖，不含防腐剂，添加蜂蜜，采用冷冻干燥，最大限度的保留了食品的营养成分，营养更健康，经常食用，不会产生副作用。
本发明的干吃小杂鱼具有营养丰富，冷冻加工最大限度地保留了各种鱼虾的营养，保质期长，运输方便，味道鲜美，食用方便，经常食用不会产生任何副作用，为快节奏的现代人提供了一种营养丰富的休闲食品。
具体实施方式
实施例1
一种干吃小杂鱼，其原料组分的重量配比为：冻干小鲫鱼35-45、冻干小塘角鱼15-25、冻干小虾15-25、冻干鲶鱼10-20、冻干小葱0.8-1.2、冻干大蒜0.4-0.6、冻干生姜片0.4-0.6、冻干酱油粉0.4-0.6、冻干香醋粉0.4-0.6、冻干蜂蜜0.4-0.6、辛香料0.4-0.6、味精0.4-0.6、精盐适量。
干吃小杂鱼的制备方法，包括以下步骤：
（1）首先将一定量小鲫鱼、小塘角鱼、小虾、鲶鱼清洗去除杂物；
（2）将酱油、香醋、香辛料、味精、精盐加入到上述洗净的原料鱼中，拌匀后腌制20-30min后切丁；
（3）在腌制好的物料中再加入小葱段、大蒜片、生姜片一起煮熟；
（4）将上述熟化后的所有物料投入到真空冻干机里，进行低温冷冻干燥，在-30℃左右冻干10-12小时，停止干燥；
（5）将干燥后的物料加入到V型混合机搅拌均匀，然后按照常规卫生要求进行真空定量包装、入库即可。
实施例2
一种干吃小杂鱼， 其原料组分的重量配比为：冻干小鲫鱼40、冻干小塘角鱼20、冻干小虾20、冻干鲶鱼15、冻干小葱1.0、冻干大蒜0.5、冻干生姜片0.5、冻干酱油粉0.5、冻干香醋粉0.5、冻干蜂蜜0.5、辛香料0.5、味精0.5、精盐 适量。
一种干吃小杂鱼， 其原料组分的重量配比为：冻干小鲫鱼40、冻干小塘角鱼20、冻干小虾20、冻干鲶鱼15、冻干小葱1.0、冻干大蒜0.5、冻干生姜片0.5、冻干酱油粉0.5、冻干香醋粉0.5、冻干蜂蜜0.5、辛香料0.5、味精0.5、精盐 适量、甘薯叶提取物0.09-0.11、芦笋冻干粉1-2、 炒黑豆粉3-5、甘草提取物0.09-0.11。
制备方法同实施例1。
Claims (4)
1.一种干吃小杂鱼，其特征在于：其原料组分的重量配比为：
冻干小鲫鱼35-45、冻干小塘角鱼15-25、冻干小虾15-25、冻干鲶鱼10-20、冻干小葱0.8-1.2、冻干大蒜0.4-0.6、冻干生姜片0.4-0.6、冻干酱油粉0.4-0.6、冻干香醋粉0.4-0.6、冻干蜂蜜0.4-0.6、辛香料0.4-0.6、味精0.4-0.6、精盐适量。
2.根据权利要求1所述的干吃小杂鱼，其特征在于：其原料组分的重量配比为：冻干小鲫鱼40、冻干小塘角鱼20、冻干小虾20、冻干鲶鱼15、冻干小葱1.0、冻干大蒜0.5、冻干生姜片0.5、冻干酱油粉0.5、冻干香醋粉0.5、冻干蜂蜜0.5、辛香料0.5、味精0.5、精盐 适量。
3.根据权利要求1所述的干吃小杂鱼，其特征在于：其中还含有以下原料组分:甘薯叶提取物0.09-0.11、芦笋冻干粉1-2、 炒黑豆粉3-5、甘草提取物0.09-0.11。
4.如权利要求1、2或3所述的干吃小杂鱼的制备方法，其特征在于包括以下步骤：
（1）首先将一定量小鲫鱼、小塘角鱼、小虾、鲶鱼清洗去除杂物；
（2）将酱油、香醋、香辛料、味精、精盐加入到上述洗净的原料鱼中，拌匀后腌制20-30min后切丁；
（3）在腌制好的物料中再加入小葱段、大蒜片、生姜片一起煮熟；
（4）将上述熟化后的所有物料投入到真空冻干机里，进行低温冷冻干燥，在-30℃左右冻干10-12小时，停止干燥；
（5）将干燥后的物料等加入到V型混合机搅拌均匀，然后按照常规卫生要求进行真空定量包装、入库即可。
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| CN101156617A (zh) * | 2007-10-15 | 2008-04-09 | 冯学军 | 真空冻干海水鱼产品的加工方法 |
| CN101558886A (zh) * | 2009-03-11 | 2009-10-21 | 浙江舟富食品有限公司 | 鱼类的加工方法 |
| CN102028258A (zh) * | 2010-12-11 | 2011-04-27 | 江南大学 | 一种调理野生小杂鱼的加工方法 |
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| CN101156617A (zh) * | 2007-10-15 | 2008-04-09 | 冯学军 | 真空冻干海水鱼产品的加工方法 |
| CN101558886A (zh) * | 2009-03-11 | 2009-10-21 | 浙江舟富食品有限公司 | 鱼类的加工方法 |
| CN102028258A (zh) * | 2010-12-11 | 2011-04-27 | 江南大学 | 一种调理野生小杂鱼的加工方法 |
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| CN105124644A (zh) * | 2015-09-30 | 2015-12-09 | 李厚平 | 一种非油炸腌制风干淡水鱼制品的制备方法 |
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