CN103462085B - 一种香辣鳝鱼及制备方法 - Google Patents
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Abstract
本发明公开了一种香辣鳝鱼及制备方法,以鳝鱼为主料,配笋干、色拉油、料酒、辣椒粉、花椒粉、盐、姜末、白砂糖、鸡精、黄腐酸、耗油、鱼香叶、普洱茶叶、紫苏叶等经煮制、烘干、炒制而成,本发明不仅有效解决了新鲜鳝鱼不适合长期保存的缺点,还制作成一种香辣爽口的风味熟食品,本产品的风味独特、香气浓郁、营养丰富、开袋即食,是居家旅行的上等风味熟食,也适合于规模化生产。
Description
技术领域
本发明涉及一种香辣鳝鱼及制备方法,属于熟食制品的加工领域。
背景技术
鳝鱼中含有丰富的DHA和卵磷脂,它是构成人体各器官组织细胞膜的主要成分,而且是脑细胞不可缺少的营养,根据美国试验研究资料,经常摄取卵磷脂,记忆力可以提高20%,故食用鳝鱼肉有补脑健身的功效,它所含的特种物质“鳝鱼素”,能降低血糖和调节血糖,对糖尿病有较好的治疗作用,加之所含脂肪极少,因而是糖尿病患者的理想食品,鳝鱼含有的维生素A量高得惊人,维生素A可以增进视力,促进皮膜的新陈代谢,有人说“鳝鱼是眼药”,过去患眼疾的人都知道吃鳝鱼有好处,常吃鳝鱼有很强的补益功能,特别对身体虚弱、病后以及产后之人更为明显,它的血还可以治疗口眼歪斜,中医认为,它有补气养血、温阳健脾、滋补肝肾、祛风通络等医疗保健功能。
笋干不仅辅佐名菜,而且有相当的营养和药用价值,竹笋含有丰富的蛋白质、氨基酸、脂肪、糖类、钙、磷、铁、胡萝卜素、维生素B1、B2、C,每100g鲜竹笋含干物质9.79g、蛋白质3.28g、碳水化合物4.47g、纤维素0.9g、脂肪0.13g、钙22mg、磷56mg、铁0.1mg,为优良的保健蔬菜。据医家研究,由于笋干含有多种维生素和纤维素,具有防癌、抗癌作用,发胖的人吃笋之后,也可促进消化,是肥胖者减肥的佳品。
紫苏叶含有多种营养成分,特别富含胡萝卜素、维生素C、B2,丰富的胡萝卜素、维生素C有助于强增人体免疫功能,增强人体抗病防病能力,紫苏叶具有发表、散寒、理气的功效,适用于感冒风寒、恶寒发热、咳嗽、气喘、胸腹胀满等病症。
普洱茶,其所含茶多酚具有强的抗氧化作用,能有效抑制亚硝酸盐的形成,同时,普洱茶还具有降脂、减肥、降压、抗动脉硬化、防癌抗癌、健齿护齿、护胃养胃、消炎杀菌、抗衰美容等诸多功效。
鱼香叶,不仅可以把腥味掩盖,且独特的香味使人闻之产生心旷神怡之感。
黄腐酸是一种天然产物,经药理实验证明,对人体无任何毒副作用,黄腐酸可增加肌体免疫力,调整肠胃功能,改善微血管循环,增加心肌营养性血流量;黄腐酸呈褐色,可代替传统酱油作为着色剂,且用量少,颜色佳,既安全又健康。
目前市面上的鳝鱼制品多以菜肴为主,作为零售熟食制品鲜有出现,主要原因是新鲜鳝鱼很难长期保存的缺点,本产品不仅有效地解决了鳝鱼的长期保存问题而且还加工成为一种香辣美味熟食,其口感和营养必定能吸引有大量潜在的消费者,因此有必要研发此种新产品。
发明内容
本发明的目的在于提供一种香辣鳝鱼,该香辣鳝鱼由以下原料制得,各原料及重量百分比为:鳝鱼(去杂)60~70%、笋干8~15%、色拉油7~10%、料酒1.3~1.6%、辣椒粉5~8%、花椒粉0.4~0.6%、盐1.2~1.5%、姜末0.8~1.2%、白砂糖1.8~2.2%、鸡精0.8~1.2%、黄腐酸0.05~0.1%、耗油0.4~0.6%、鱼香叶0.3~0.5%、普洱茶叶0.3~0.5%、紫苏叶0.5~0.8%。
本发明的另一目的在于提供该香辣鳝鱼的制备方法,包括如下步骤:
(1)将鳝鱼宰杀,去掉内脏、头部、尾部和脊骨,洗净后切成4~6cm段状,备用;
(2)按质量比为1:1:2~1:2:3的比将普洱茶叶、紫苏叶、盐放入沸水中煮30~40min制作成煮制液,其中水的质量为鳝鱼总重量的2~3倍;
(3)将笋干用3~5%的盐水中浸泡40~60 min,然后做成长4~6cm,宽1~2cm的条状,备用;
(4)将步骤(1)中得到的鳝鱼段放入步骤(2)制备好的煮制液中煮1~2min,然后捞出沥干汤汁;
(5)将沥干汤汁的鳝鱼段,置于50-60℃条件下烘烤0.5-1.5小时,并间隔5~10min翻动一次,使其含水量≤10%,得到烘干后的鳝鱼段;
(6)将色拉油加热,然后将鱼香叶稍炸出香味,然后加入步骤(5)中得到的鳝鱼段和步骤(3)中得到的笋干条,翻炒2~3min混匀,再加入辣椒粉、花椒粉、姜末、料酒、白砂糖和盐煸炒2~3min,最后加入鸡精、黄腐酸、耗油调制,出锅冷却,在0.1~0.12 MPa气压,98~102 ℃条件下杀菌5~8分钟,计量真空装袋即得成品;
(7)将成品在35~40 ℃条件下保温7~10 天后,检查是否有胀袋,将合格产品装箱入库。
本发明方法中的黄腐酸为药用级黄腐酸或者参照专利申请200810233669.X“褐煤氧化降解生产腐植酸及其盐的方法”中方法制得的黄腐酸(用无污染的过氧化氢作为氧化剂,并经过纯化,制得黄腐酸),市购的精制黄腐酸经重金属检测不超标后,也可以使用。
本发明的有益效果:
(1)本发明有效地解决了鳝鱼的长期保存问题,鳝鱼营养丰富,富含DHA、卵磷脂和维生素A、特含降低血糖的“鳝鱼素”,是一种天然保健食品;
(2)本发明产品荤素搭配,营养均衡,添加的天然辅料诸如:笋干、紫苏叶、普洱茶叶、黄腐酸等具有很好的保健功能,且使用的鱼香叶散发出独特的香味;
(3)本发明产品独特风味的食品,其口感纯正、味香醇厚、营养丰富、开袋即食,丰富了市场上鳝鱼熟食制品种类,是居家旅行的上等口味熟食;
(4)本发明工艺简单、适合规模化生产。
具体实施方式
下面结合实施例对本发明作进一步详细说明,但本发明保护范围并不限于所述内容。
实施例1
本实施所述香辣鳝鱼,由以下原料制得,各原料及重量百分比为:鳝鱼(去杂)65%、笋干14%、色拉油7.95%、料酒1.3%、辣椒粉5%、花椒粉0.4%、盐1.4%、姜末0.8%、白砂糖1.8%、鸡精0.8%、黄腐酸0.05%、耗油0.4%、鱼香叶0.3%、普洱茶叶0.3%、紫苏叶0.5%。
本实施例所述香辣鳝鱼的制备方法如下:
(1)将鳝鱼宰杀,去掉内脏、头部、尾部和脊骨,洗净后切成4cm段状,备用;
(2)取0.03kg普洱茶叶、0.05kg紫苏叶、0.09kg盐放入13kg沸水中煮30min制作成煮制液,备用;
(3)将笋干用3%的盐水中浸泡40 min,然后做成长4cm,宽1cm的条状,备用;
(4)称取步骤(1)中得到的鳝鱼段6.5kg放入步骤(2)制备好的煮制液中煮1min,然后捞出沥干汤汁;
(5)将沥干汤汁的鳝鱼段,置于50℃条件下烘烤1.5小时,并间隔5min翻动一次,使其含水量为10%,得到烘干后的鳝鱼段;
(6)将0.795kg色拉油加热,将0.03kg鱼香叶稍炸出香味,然后加入步骤(5)中得到的鳝鱼段和步骤(3)中得到的笋干条1.4kg,翻炒2min混匀,再加入0.5kg辣椒粉、0.04kg麻椒粉、0.08kg姜末、0.13kg料酒、0.18kg白砂糖、0.05kg盐煸炒2 min,最后加入0.08kg鸡精、0.005kg黄腐酸、0.04kg耗油调制,出锅冷却,在0.12MPa气压,100 ℃条件下杀菌5分钟,计量真空装袋即得成品;
(7)将成品在35℃条件下保温10天后,检查是否有胀袋,剔除胀袋,将合格产品装箱入库。
所得产品:色鲜味正、香气十足、口感鲜辣,美味时尚。
实施例2
本实施所述香辣鳝鱼,由以下原料制得,各原料及重量百分比为:鳝鱼(去杂)60%、笋干13%、色拉油8.2%、料酒1.6%、辣椒粉8%、花椒粉0.6%、盐1.5%、姜末1.2%、白砂糖2.2%、鸡精1.2%、黄腐酸0.1%、耗油0.6%、鱼香叶0.5%、普洱茶叶0.5%、紫苏叶0.8%。
本实施例所述香辣鳝鱼的制备方法如下:
(1)将鳝鱼宰杀,去掉内脏、头部、尾部和脊骨,洗净后切成6cm段状,备用;
(2)取0.05kg普洱茶叶、0.08kg紫苏叶及0.1kg盐置入18kg沸水中煮40 min制作成煮制液,备用;
(3)将笋干用5%的盐水中浸泡50 min,然后做成长6cm,宽2cm的条状,备用;
(4)称取步骤(1)中得到的鳝鱼段6.0kg放入步骤(2)制备好的煮制液中煮2min,然后捞出沥干汤汁;
(5)将沥干汤汁的鳝鱼段,置于55℃条件下烘烤1小时,并间隔10min翻动一次,使其含水量为8%,得到烘干后的鳝鱼段;
(6)将0.82kg色拉油加热,然后将0.05kg鱼香叶稍炸出香味,然后加入步骤(5)中得到的鳝鱼段和步骤(3)中得到的笋干条1.3kg,翻炒3min混匀,再加入0.8kg辣椒粉、0.06kg花椒粉、0.12kg姜末、0.16kg料酒、0.22kg白砂糖、0.05kg盐煸炒3分钟,最后加入0.12kg鸡精、0.01kg黄腐酸、0.06kg耗油调制,出锅冷却,在0.12MPa气压,98 ℃条件下杀菌8min,计量真空装袋即得成品;
(7)将成品在38℃条件下保温8天后,检查是否有胀袋,剔除胀袋,将合格产品装箱入库。
所得产品:色鲜味正、香气十足、口感鲜辣,美味时尚。
实施例3
本实施所述香辣鳝鱼,由以下原料制得,各原料及重量百分比为:鳝鱼(去杂)60.34%、笋干15%、色拉油10%、料酒1.5%、辣椒粉5.6%、花椒粉0.5%、盐1.3%、姜末1%、白砂糖2.0%、鸡精0.9%、黄腐酸0.06%、耗油0.5%、鱼香叶0.4%、普洱茶叶0.3%、紫苏叶0.6%。
本实施例所述香辣鳝鱼的制备方法如下:
(1)将鳝鱼宰杀,去掉内脏、头部、尾部和脊骨,洗净后切成6cm段状,备用
(2)取0.03kg普洱茶叶、0.06kg紫苏叶、0.09kg盐置入15kg沸水中煮35 min制作成煮制液,备用;
(3)将笋干用4%的盐水中浸泡60 min,然后做成长6cm,宽2cm的条状,备用;
(4)称取步骤(1)中得到的鳝鱼段6.034kg放入步骤(2)制备好的煮制液中煮2min,然后捞出沥干汤汁;
(5)将沥干汤汁的鳝鱼段,置于60℃条件下烘烤0.5小时,并间隔6min翻动一次,使其含水量为6%,得到烘干后的鳝鱼段;
(6)将1kg色拉油加热,然后将0.04kg鱼香叶稍炸出香味,然后加入步骤(5)中得到的鳝鱼段和步骤(3)中得到的笋干条1.5kg,翻炒3min混匀,再加入0.56kg辣椒粉、0.05kg花椒粉、0.1kg姜末、0.15kg料酒、0.2kg白砂糖、0.04kg盐煸炒2 min,最后加入0.09kg鸡精、0.006kg黄腐酸、0.05kg耗油调制,出锅冷却,在0.11MPa气压,102 ℃条件下杀菌5min,计量真空装袋即得成品;
(7)将成品在39℃条件下保温7天后,检查是否有胀袋,剔除胀袋,将合格产品装箱入库。
所得产品:色鲜味正、香气十足、口感鲜辣,美味时尚。
实施例4
本实施所述香辣鳝鱼,由以下原料制得,各原料及重量百分比为:鳝鱼(去杂)70%、笋干8%、色拉油7%、料酒1.4%、辣椒粉5.82%、花椒粉0.5%、盐1.2%、姜末0.9%、白砂糖1.9%、鸡精1.0%、黄腐酸0.08%、耗油0.5%、鱼香叶0.5%、普洱茶叶0.5%、紫苏叶0.7%。
本实施例所述香辣鳝鱼的制备方法如下:
(1)将鳝鱼宰杀,去掉内脏、头部、尾部和脊骨,洗净后切成5cm段状,备用
(2)取0.05kg普洱茶叶、0.07kg紫苏叶、0.1kg盐置入14kg沸水中煮37 min制作成煮制液,备用;
(3)将笋干用4%的盐水中浸泡55 min,然后做成长5cm,宽2cm的条状,备用;
(4)称取步骤(1)中得到的鳝鱼段7.0kg放入步骤(2)制备好的煮制液中煮2min,然后捞出沥干汤汁;
(5)将沥干汤汁的鳝鱼段,置于57℃条件下烘烤0.7小时,并间隔7min翻动一次,使其含水量为6%,得到烘干后的鳝鱼段;
(6)将0.7kg色拉油加热,然后将0.05kg鱼香叶稍炸出香味,然后加入步骤(5)中得到的鳝鱼段和步骤(3)中得到的笋干条0.8kg,翻炒3min混匀,再加入0.582kg辣椒粉、0.05kg花椒粉、0.09kg姜末、0.14kg料酒、0.19kg白砂糖、0.02kg盐煸炒2 min,最后加入0.1kg鸡精、0.008kg黄腐酸、0.05kg耗油调制,出锅冷却,在0.11MPa气压,102 ℃条件下杀菌5min,计量真空装袋即得成品;
(7)将成品在40℃条件下保温7天后,检查是否有胀袋,剔除胀袋,将合格产品装箱入库。
所得产品:色鲜味正、香气十足、口感鲜辣,美味时尚。
Claims (1)
1.一种香辣鳝鱼,其特征在于:该香辣鳝鱼由以下原料制得,各原料及重量百分比为:鳝鱼60~70%、笋干8~15%、色拉油7~10%、料酒1.3~1.6%、辣椒粉5~8%、花椒粉0.4~0.6%、盐1.2~1.5%、姜末0.8~1.2%、白砂糖1.8~2.2%、鸡精0.8~1.2%、黄腐酸0.05~0.1%、 蚝油0.4~0.6%、鱼香叶0.3~0.5%、普洱茶叶0.3~0.5%、紫苏叶0.5~0.8%,
所述的香辣鳝鱼的制备方法,包括如下步骤:
(1)将鳝鱼宰杀,去掉内脏、头部、尾部和脊骨,洗净后切成4~6cm段状,备用;
(2)按质量比为1:1:2~1:2:3的比将普洱茶叶、紫苏叶、盐放入沸水中煮30~40min制作成煮制液,其中水的质量为鳝鱼总重量的2~3倍;
(3)将笋干用3~5%的盐水中浸泡40~60 min,然后做成长4~6cm,宽1~2cm的条状,备用;
(4)将步骤(1)中得到的鳝鱼段放入步骤(2)制备好的煮制液中煮1~2min,然后捞出沥干汤汁;
(5)将沥干汤汁的鳝鱼段,置于50-60℃条件下烘烤0.5-1.5小时,并间隔5~10min翻动一次,使其含水量≤10%,得到烘干后的鳝鱼段;
(6)将色拉油加热,然后将鱼香叶稍炸出香味,然后加入步骤(5)中得到的鳝鱼段和步骤(3)中得到的笋干条,翻炒2~3min混匀,再加入辣椒粉、花椒粉、姜末、料酒、白砂糖和盐煸炒2~3min,最后加入鸡精、黄腐酸、 蚝油调制,出锅冷却,在0.1~0.12 MPa气压,98~102 ℃条件下杀菌5~8分钟,计量真空装袋即得成品;
(7)将成品在35~40 ℃条件下保温7~10 天后,检查是否有胀袋,将合格产品装箱入库。
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