CN103584184A - 一种甜玉米罗非鱼烹饪菜式 - Google Patents
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Abstract
本发明以甜玉米浆和鲜罗非鱼为主要原料制作新菜式，颜色鲜艳、口感香嫩，具有独特风味，不仅增加了罗非鱼肉的鲜甜口感及风味，同时也丰富了罗非鱼菜肴的营养保健成分。本发明具有成本合理、外观鲜亮、口感丰富等优点。
Description
技术领域
本发明涉及食品领域，具体涉及一种甜玉米罗非鱼烹饪菜式。
背景技术
甜玉米，又称蔬菜玉米，禾本科，玉米属。玉米的甜质型亚种。甜玉米是欧美、韩国和日本等发达国家的主要蔬菜之一。因其具有丰富的营养、甜、鲜、脆、嫩的特色而深受各阶层消费者青睐。生产中的甜玉米可以分为普通玉米、超甜玉米和加强型甜玉米三类：普通甜玉米含糖量约8％，多用于糊状或整粒加工制罐，也用于速冻；超甜玉米含糖量20％以上，果皮较厚，多用于整粒加工制罐、速冻或鲜果穗上市；加强甜玉米含糖量12％-16％，多用于整粒或糊状加工制罐、速冻、鲜果穗上市，主要以嫩果籽粒加工制罐后供菜用，或以嫩果煮食。超甜玉米由于含糖量高、适宜采收期长而得到广泛种植。中国是糯玉米的世界起源中心，栽培历史悠久。糯玉米营养丰富，食用价值高，被当今世界广泛用作保健的营养食物。
甜玉米不是玉米的一个种，也不是zea mays种内分离出来的一个亚种。它是由于一个或几个基因的存在而不同于其他玉米的一种类型。甜玉米是菜用玉米的一个类型。它在美国和加拿大是最大众化的蔬菜之一，在亚洲和欧洲部分地区消费增长也很快，成为夏季美味的食品。美国可加工的蔬菜作物中，按农用价值，甜玉米排在马铃薯和番茄之后的第三位。根据营养学研究，甜玉米籽粒中营养素非常丰富，除碳水化合物、蛋白质、脂肪外，还有胡萝卜素、叶红素、谷固醇、皂角甙等。甜玉米中还含有铁、镁、钙、磷、钾、硒等微量元素以及维生素B1、B2、B6。甜玉米中胡萝卜素的含量远高于大米，铁、钙、磷、钾的含量也高于小麦，脂肪磷元素、维生素B2的含量属谷类食物之首。中国的甜玉米育种始于20世纪50年代初。是世界上较早开展甜玉米引种和育种的国家。但我国甜玉米加工量仅占总产量10％，甜玉米的深加工技术比较落后，甜玉米食品的研究开发具有广阔的前景。
罗非鱼是一群中小型鱼类，外形、个体大小类似鲫鱼，鳍条多荆似鳜鱼，原产于非洲，1957年从越南引进我国内地，又名“越南鱼”。因其原产于非洲，形似本地鲫鱼，故又有人叫它“非洲鲫鱼”。罗非鱼的肉味鲜美，肉质细嫩，含有多种不饱和脂肪酸和丰富的蛋白质，无论是红烧还是清烹，味道俱佳。经测定，每100克罗非鱼肉中含蛋白质20.5克，脂肪6.93克，热量148千卡，钙70毫克，钠50毫克，磷37毫克，铁1毫克，维生素B10.1毫克，维生素B20.12毫克。罗非鱼已成为世界性的主要养殖鱼类。
目前在市面上可见各种各样的玉米菜肴，多以甜玉米籽粒和其他食材为主料搭配烹饪。而以甜玉米浆为主要风味原料与鲜鱼制作菜肴较为少见。
因此提供一种口感鲜甜、营养健康的甜玉米罗非鱼烹饪菜式具有非常重要意义。
发明内容
针对现有生产存在的技术问题，本发明的目的是提供一种口感鲜甜、营养健康的甜玉米罗非鱼烹饪菜式。
本发明采用的技术方案具体为：一种甜玉米罗非鱼烹饪菜式，主要原料为：鲜罗非鱼800～850重量份、甜玉米浆100重量份，生粉50重量份、姜30重量份、小葱6重量份、蒸鱼豉油80重量份、植物油50重量份、香菜6重量份、牛角椒10重量份、白菜梗10重量份、紫苏叶5重量份。
所述的用新鲜无花果烹制的鱼其制作方法如下：
(1)将鲜活鱼洗净、去鱼鳞，从鱼腹部切开，清除鱼鳃和内脏，然后再将鱼体洗净，用刀在肉上先划向垂直几刀，每刀行距约2厘米，再用横刀划同等距离，待用；
(2)将姜块切片，将切好的姜片中平铺于用来蒸鱼的盘子中，淋浇甜玉米浆于盘底，将步骤(1)准备好的鱼置于姜片上方，取牛角椒10重量份、白菜梗10重量份，切成丝置于鱼体上方，并再将甜玉米浆淋浇于鱼体，以沸水清蒸加热15min；
(3)将植物油50重量份置于锅中，烧热，制热油；
(4)鱼蒸熟后，取出，将葱6重量份切成葱丝后，与香菜6重量份置于蒸熟的鱼体上；
(5)将步骤(3)制得的热油浇到葱丝、香菜及蒸熟的鱼上，同时，再沿着鱼体周边，往盘中倒入蒸鱼豉油80重量份即可。
本发明以甜玉米浆和鲜罗非鱼为主要原料制作新菜式，颜色鲜艳、口感香嫩，具有独特风味，不仅增加了罗非鱼肉的鲜甜口感及风味，同时也丰富了罗非鱼菜肴的营养保健成分。本发明具有成本合理、外观鲜亮、口感丰富等优点。
具体实施方式
以下将结合具体实施例对本发明做进一步详细说明。
主料：鲜罗非鱼0.8～0.85kg，甜玉米浆100g
辅料：生粉50g、姜30g、小葱6g、蒸鱼豉油80g、植物油50g、香菜6g、牛角椒10g、白菜梗10g、紫苏叶5g
操作步骤：
(1)将鲜活鱼洗净、去鱼鳞，从鱼腹部切开，清除鱼鳃和内脏，然后再将鱼体洗净，用刀在肉上先划向垂直几刀，每刀行距约2厘米，再用横刀划同等距离，待用；
(2)将姜块切片，将切好的姜片中平铺于用来蒸鱼的盘子中，淋浇甜玉米浆于盘底，将步骤(1)准备好的鱼置于姜片上方，取牛角椒10g、白菜梗10g，切成丝置于鱼体上方，并再将甜玉米浆淋浇于鱼体，以沸水清蒸加热15min；
(3)将植物油50g置于锅中，烧热，制热油；
(4)鱼蒸熟后，取出，将葱6g切成葱丝后，与香菜6g置于蒸熟的鱼体上；
(5)将步骤(3)制得的热油浇到葱丝、香菜及蒸熟的鱼上，同时，再沿着鱼体周边，往盘中倒入蒸鱼豉油80g即可。
制得的甜玉米罗非鱼烹饪菜式色泽金黄均匀，造型美观，具有浓郁的玉米香气，口感甜美细腻，有浓郁的玉米香味。
Claims (1)
1.一种甜玉米罗非鱼烹饪菜式，其特征在于包括：鲜罗非鱼800～850重量份、甜玉米浆100重量份，生粉50重量份、姜30重量份、小葱6重量份、蒸鱼豉油80重量份、植物油50重量份、香菜6重量份、牛角椒10重量份、白菜梗10重量份、紫苏叶5重量份；
所述的用新鲜无花果烹制的鱼其制作方法如下：
(1)将鲜活鱼洗净、去鱼鳞，从鱼腹部切开，清除鱼鳃和内脏，然后再将鱼体洗净，用刀在肉上先划向垂直几刀，每刀行距约2厘米，再用横刀划同等距离，待用；
(2)将姜块切片，将切好的姜片中平铺于用来蒸鱼的盘子中，淋浇甜玉米浆于盘底，将步骤(1)准备好的鱼置于姜片上方，取牛角椒10重量份、白菜梗10重量份，切成丝置于鱼体上方，并再将甜玉米浆淋浇于鱼体，以沸水清蒸加热15min；
(3)将植物油50重量份置于锅中，烧热，制热油；
(4)鱼蒸熟后，取出，将葱6重量份切成葱丝后，与香菜6重量份置于蒸熟的鱼体上；
(5)将步骤(3)制得的热油浇到葱丝、香菜及蒸熟的鱼上，同时，再沿着鱼体周边，往盘中倒入蒸鱼豉油80重量份即可。
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