CN103584069A - 一种比目鱼酱及其制作方法 - Google Patents
一种比目鱼酱及其制作方法 Download PDFInfo
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- 241000269978 Pleuronectiformes Species 0.000 title claims abstract description 47
- 235000015067 sauces Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 241000251468 Actinopterygii Species 0.000 claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000005911 diet Nutrition 0.000 claims description 3
- 230000000378 dietary effect Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical class O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- 206010013774 Dry eye Diseases 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000035876 healing Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000020944 retinol Nutrition 0.000 description 2
- 239000011607 retinol Substances 0.000 description 2
- 229960003471 retinol Drugs 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
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- Soy Sauces And Products Related Thereto (AREA)
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Abstract
本发明涉及一种比目鱼酱，其特征在于：是以比目鱼浆，辣椒酱、面酱、鱼肉丁、盐、糖、酱油为原料制成的，其中各原料的重量百分比为比目鱼浆55-65%，辣椒酱5-10%、面酱10-15%、鱼肉丁5-10%、盐2-8%、糖2-8%、酱油1-3%。
Description
技术领域
本发明涉及一种比目鱼酱及其制作方法。
背景技术
比目鱼营养丰富，富含蛋白质、矿物质、维生素等50多种天然活性物质，其中的视黄醇是一种脂溶性抗氧化剂，在人体中可以维持视力并且促进骨骼成长，是一种可溶于脂肪的脂溶性维生素，对角膜有较强的亲和力，能在角膜表面形成一层透气保水膜，促进角膜创伤的愈合及改善眼部干燥症状；上述营养元素对人体健康大有益处；鲜比目鱼难以保存，比目鱼深加工产品的研究日益受到人们的重视，比目鱼酱是比目鱼深加工的产品之一，由于其风味独特深受消费者喜爱。但是比目鱼酱生产过程中如果单纯使用比目鱼这一原料，则会因为比目鱼固有的腥味导致比目鱼酱的口感不佳，因此比目鱼酱的生产多数是将比目鱼熟化并加以其他辅助料进行调味制成，所以比目鱼酱制作过程中对其它辅助料的选用至关重要，直接影响到比目鱼酱的口感。
发明内容
本发明的目的是提供一种是用方便、口感好，无腥味同时保留比目鱼营养成分的比目鱼酱。
本发明解决其技术问题所采用的技术方案为：一种比目鱼酱，其特征在于：是以比目鱼浆，辣椒酱、面酱、鱼肉丁、盐、糖、酱油为原料制成的，其中各原料的重量百分比为比目鱼浆55-65%，辣椒酱5-10%、面酱10-15%、鱼肉丁5-10%、盐2-8%、糖2-8%、酱油1-3%；比目鱼预先在15-25℃下于浸泡液中浸泡30-60min，并同时进行超声波处理，浸泡液的各组分按重量百分比分别为:食用盐1.5-2.5%，碳酸钠1.0-2.0%，碳酸氢钠1.0-2.0%，复合磷酸盐0.2-0.4%，余量为水。
一种比目鱼酱的制作方法，其特征在于：将比目鱼清洗、浸泡后，加入饱和盐水加热到50℃，加入食用碱，加热到比目鱼成糊状，冷却至室温，磨制成粘稠的比目鱼浆糊；加入辣椒酱、面酱、鱼肉丁、盐、糖、酱油，经加温制成比目鱼酱，冷却后装瓶，经过排气、密封、杀菌即可。
本发明的比目鱼酱，其制作工艺合理，加工工艺简单，鱼预先在15-25℃下于浸泡液中浸泡30-60min，并同时进行超声波处理，会使其风味更浓，肉质更细嫩；所得比目鱼酱其色美味香，食用方便，营养价值高，富含蛋白质、矿物质、维生素等50多种天然活性物质，其中的视黄醇在人体中可以维持视力并且促进骨骼成长，是一种可溶于脂肪的脂溶性维生素，对角膜有较强的亲和力，能在角膜表面形成一层透气保水膜，促进角膜创伤的愈合及改善眼部干燥症状，适合于各类人群的食用。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例1
一种比目鱼酱，将比目鱼清洗、浸泡后，加入饱和盐水加热到50℃，加入食用碱，加热到比目鱼成糊状，称取比目鱼浆55kg，加入辣椒酱10kg、面酱12kg、鱼肉丁8kg、盐4kg、糖8kg、酱油3kg，加热制成比目鱼酱，冷却后装瓶，经过排气、密封、杀菌即可；比目鱼预先在15-25℃下于浸泡液中浸泡30-60min，并同时进行超声波处理，浸泡液的各组分按重量百分比分别为:食用盐1.5-2.5%，碳酸钠1.0-2.0%，碳酸氢钠1.0-2.0%，复合磷酸盐0.2-0.4%，余量为水。
Claims (2)
1.一种比目鱼酱，其特征在于：是以比目鱼浆，辣椒酱、面酱、鱼肉丁、盐、糖、酱油为原料制成的，其中各原料的重量百分比为比目鱼浆55-65%，辣椒酱5-10%、面酱10-15%、鱼肉丁5-10%、盐2-8%、糖2-8%、酱油1-3%；比目鱼预先在15-25℃下于浸泡液中浸泡30-60min，并同时进行超声波处理，浸泡液的各组分按重量百分比分别为:食用盐1.5-2.5%，碳酸钠1.0-2.0%，碳酸氢钠1.0-2.0%，复合磷酸盐0.2-0.4%，余量为水。
2.根据权利要求1所述的一种比目鱼酱的制作方法，其特征在于：将比目鱼清洗、浸泡后，加入饱和盐水加热到50℃，加入食用碱，加热到比目鱼成糊状，冷却至室温，磨制成粘稠的比目鱼浆糊；加入辣椒酱、面酱、鱼肉丁、盐、糖、酱油，经加温制成比目鱼酱，冷却后装瓶，经过排气、密封、杀菌即可。
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| CN201310565770.6A CN103584069A (zh) | 2013-11-15 | 2013-11-15 | 一种比目鱼酱及其制作方法 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114098039A (zh) * | 2021-11-05 | 2022-03-01 | 暨南大学 | 一种风味强化大地鱼调味料及其制备方法与应用 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114098039A (zh) * | 2021-11-05 | 2022-03-01 | 暨南大学 | 一种风味强化大地鱼调味料及其制备方法与应用 |
| CN114098039B (zh) * | 2021-11-05 | 2023-09-15 | 暨南大学 | 一种风味强化大地鱼调味料及其制备方法与应用 |
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