CN103689542B - 一种护肝降压海鲜酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种护肝降压海鲜酱及其制备方法,是由下述原料制成:鱼肉、扇贝丁、蟹黄、海胆黄、黑玉米粉、石莲花、辣木鲜叶、红竹叶、白凤菜、太白茶、羊角参、牡荆叶、金龙胆草、鹿蹄草、沙苑子、斑竹根、水丁香、荷叶、豆瓣酱、柠檬汁、生姜粉、葱白粉、食盐、食醋、黄酒、酱油、适量植物油;本发明护肝降压海鲜酱,色泽鲜艳,口感鲜香,营养丰富;添加石莲花有平肝凉血的功效,辣木鲜叶调节鲜辣口味同时可以降低血压、血脂的功效,与其他护肝降压功效作用的中药成分协同作用,强化保健功效。
Description
技术领域
本发明涉及一种食品加工领域,尤其涉及一种护肝降压海鲜酱及其制备方法。
背景技术
水产类包括各种海鱼、河鱼和其它各种水产动植物,如虾、蟹、蛤蜊、海参、海蜇和海带等。它们是蛋白质、无机盐和维生素的良好来源,味道也非常鲜美,是深受人们欢迎的饮食佳品。
随着生活水平的提高,人们对水产类的需求不仅仅满足于食用新鲜水产类组织,水产制品的加工的多样化越来越得到人们的关注,本发明提供一种护肝降压海鲜酱,满足市场的需求。
发明内容
本发明克服了现有技术不足,提供了一种护肝降压海鲜酱及其制备方法。
本发明是通过以下技术方案实现的:
一种护肝降压海鲜酱,由下述重量份的原料制成:
鱼肉30-40、扇贝丁10-20、蟹黄5-10、海胆黄5-10、黑玉米粉8-12、石莲花4-6、辣木鲜叶8-10、红竹叶4-8、白凤菜4-6、太白茶3-5、羊角参1-2、牡荆叶2-3、金龙胆草2-3、鹿蹄草1-2、沙苑子1-2、斑竹根1-2、水丁香2-3、荷叶2-3、豆瓣酱10-12、柠檬汁1-2、生姜粉4-8、葱白粉3-6、食盐3-9、食醋5-10、黄酒4-9、酱油5-8、适量植物油。
所述的护肝降压海鲜酱的制备方法,包括以下步骤:
(1)、将鲜嫩石莲花、辣木鲜叶、红竹叶、白凤菜洗净切末混匀,研磨成浆,得菜浆,将太白茶、羊角参、牡荆叶、金龙胆草、荷叶等中药原料粉碎至50-60目,加9-12倍水煮沸后焖煮1-2小时,过滤去渣,得保健液;
(2)、将鱼肉除杂洗净绞制成鱼糜,将蟹黄、海胆黄分别蒸制熟香压捣成泥浆混合搅匀,得胆黄泥,将黑玉米粉炒制熟香,与胆黄泥、鱼糜、生姜粉、葱白粉揉拌均匀,压制成片切制颗粒状,入熟植物油锅内煎煮熟香,捞出沥干余油,得鱼黄颗粒;
(3)、将扇贝丁洗净在淡盐水浸泡1-3小时,捞出沥干余水,研磨成浆,与其他剩余原料搅拌均匀,在1-10℃静置0.5-1小时,与其重量的3-5倍水一起入锅,煮制沸腾,加入鱼黄颗粒、保健液、菜浆搅拌均匀,文火熬制稠浆状,即得。
与现有技术相比,本发明的优点是:
本发明护肝降压海鲜酱,色泽鲜艳,口感鲜香,营养丰富;添加石莲花有平肝凉血的功效,辣木鲜叶调节鲜辣口味同时可以降低血压、血脂的功效,与其他护肝降压功效作用的中药成分协同作用,强化保健功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种护肝降压海鲜酱,由下述重量(斤)的原料制成:
鱼肉40、扇贝丁10、蟹黄10、海胆黄8、黑玉米粉10、石莲花6、辣木鲜叶9、红竹叶5、白凤菜5、太白茶4、羊角参1、牡荆叶2、金龙胆草2、鹿蹄草1、沙苑子2、斑竹根2、水丁香2、荷叶2、豆瓣酱10、柠檬汁1、生姜粉8、葱白粉5、食盐5、食醋8、黄酒9、酱油6、适量植物油。
所述的护肝降压海鲜酱的制备方法,包括以下步骤:
(1)、将鲜嫩石莲花、辣木鲜叶、红竹叶、白凤菜洗净切末混匀,研磨成浆,得菜浆,将太白茶、羊角参、牡荆叶、金龙胆草、荷叶等中药原料粉碎至50目,加9倍水煮沸后焖煮2小时,过滤去渣,得保健液;
(2)、将鱼肉除杂洗净绞制成鱼糜,将蟹黄、海胆黄分别蒸制熟香压捣成泥浆混合搅匀,得胆黄泥,将黑玉米粉炒制熟香,与胆黄泥、鱼糜、生姜粉、葱白粉揉拌均匀,压制成片切制颗粒状,入熟植物油锅内煎煮熟香,捞出沥干余油,得鱼黄颗粒;
(3)、将扇贝丁洗净在淡盐水浸泡3小时,捞出沥干余水,研磨成浆,与其他剩余原料搅拌均匀,在5℃静置1小时,与其重量的5倍水一起入锅,煮制沸腾,加入鱼黄颗粒、保健液、菜浆搅拌均匀,文火熬制稠浆状,即得。
Claims (2)
1.一种护肝降压海鲜酱,其特征在于是由下述重量份的原料制成:鱼肉30-40、扇贝丁10-20、蟹黄5-10、海胆黄5-10、黑玉米粉8-12、石莲花4-6、辣木鲜叶8-10、红竹叶4-8、白凤菜4-6、太白茶3-5、羊角参1-2、牡荆叶2-3、金龙胆草2-3、鹿蹄草1-2、沙苑子1-2、斑竹根1-2、水丁香2-3、荷叶2-3、豆瓣酱10-12、柠檬汁1-2、生姜粉4-8、葱白粉3-6、食盐3-9、食醋5-10、黄酒4-9、酱油5-8、适量植物油。
2.一种如权利要求1所述的护肝降压海鲜酱的制备方法,其特征在于包括以下步骤:
(1)、将石莲花、辣木鲜叶、红竹叶、白凤菜洗净切末混匀,研磨成浆,得菜浆,将太白茶、羊角参、牡荆叶、金龙胆草、荷叶、鹿蹄草、沙苑子、斑竹根、水丁香粉碎至50-60目,加9-12倍水煮沸后焖煮1-2小时,过滤去渣,得保健液;
(2)、将鱼肉除杂洗净绞制成鱼糜,将蟹黄、海胆黄分别蒸制熟香压捣成泥浆混合搅匀,得胆黄泥,将黑玉米粉炒制熟香,与胆黄泥、鱼糜、生姜粉、葱白粉揉拌均匀,压制成片切制颗粒状,入熟植物油锅内煎煮熟香,捞出沥干余油,得鱼黄颗粒;
(3)、将扇贝丁洗净在淡盐水浸泡1-3小时,捞出沥干余水,研磨成浆,与其他剩余原料搅拌均匀,在1-10℃静置0.5-1小时,与其重量的3-5倍水一起入锅,煮制沸腾,加入鱼黄颗粒、保健液、菜浆搅拌均匀,文火熬至稠浆状,即得。
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CN107853555A (zh) * | 2017-09-29 | 2018-03-30 | 青岛河澄知识产权有限公司 | 一种海星海胆粥罐头 |
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CN112205608A (zh) * | 2019-07-12 | 2021-01-12 | 南昌团餐调味品有限公司 | 一种护肝清油脂的原料配方 |
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