CN103689543A - 一种鱼肉酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种鱼肉酱及其制备方法,是由下述重量份的原料制成:鲜鱼肉80-100、海参5-10、莲藕20-30、姜笋4-8、乌饭树叶15-25、葫芦籽粉8-15、黄豆酱15-30、八角粉0.3-0.5、胡椒粉0.4-0.6、朝天椒粉0.5-1.5、食盐3-8、白酥梨果醋8-12、料酒5-10、酱油5-8、植物油适量;本发明鱼肉酱,鲜香美味,保留了鱼肉、海参的营养成分,营养丰富且易被人体吸收,有益人体健康;添加自制白酥梨果醋去腥灭菌同时,增加行气活血、降压、降血糖的功能,增强食欲,帮助消化。
Description
技术领域
本发明涉及一种食品加工领域,尤其涉及一种鱼肉酱及其制备方法。
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,本发明提供一种鱼肉酱,满足市场的需求。
发明内容
本发明克服了现有技术不足,提供了一种鱼肉酱及其制备方法。
本发明是通过以下技术方案实现的:
一种鱼肉酱,由下述重量份的原料制成:
鲜鱼肉80-100、海参5-10、莲藕20-30、姜笋4-8、乌饭树叶15-25、葫芦籽粉8-15、黄豆酱15-30、八角粉0.3-0.5、胡椒粉0.4-0.6、朝天椒粉0.5-1.5、食盐3-8、白酥梨果醋8-12、料酒5-10、酱油5-8、植物油适量;
所述的白酥梨果醋,是由下述重量份的原料制成:白酥梨30-40、西红柿10-15、荔枝核2-3、芝麻梗2-3、紫荆皮1-2、橘皮2-3、紫苏1-2、独活2-3、白芷1-2、米醋100-150、适量水;
所述的白酥梨果醋的制备方法为:将白酥梨、西红柿处理得到果肉一并破碎,加水煮制稠膏状,冷却后研磨成浆,过滤去渣,得浆汁,将荔枝核、芝麻梗、紫荆皮、橘皮、紫苏、独活、白芷等破碎至40-50目,加4-8倍水煎煮2-3小时,过滤去渣,得煎煮液,将浆汁、煎煮液、米醋混合均匀,静置1-3天,即得。
所述的鱼肉酱的制备方法,其特征在于包括以下步骤:
(1)、将八角粉、胡椒粉、朝天椒粉放入熟植物油内煎炒出香,加入煮制沸水熬煮20-30分钟,过滤去渣,得调味液;
(2)、将莲藕去皮切片洗净,与洗净鲜嫩乌饭树叶一同破碎研磨成浆,冷冻干燥破碎研磨至80-100目,与葫芦籽粉混合均匀,文火炒制熟香,得混合粉体;
(3)、将去刺去骨鲜鱼肉切片洗净,与除杂洗净海参切块分别浸泡在含有10-13%食盐的水溶液中2-4小时,捞出鱼肉、海参块与食盐、调味液、白酥梨果醋、料酒搅拌均与,在3-15℃覆膜腌制3-5小时,与混合粉体搅拌均,再滚揉2-4分钟,送入绞制机绞制成糜,得鱼肉糜;
(4)、将姜笋洗净切末,入熟植物油锅内煎炒出香,加入鱼肉糜及其他剩余原料,翻炒均匀,加入鱼肉糜1-3倍水熬煮成稠糊状,即得。
与现有技术相比,本发明的优点是:
本发明鱼肉酱,鲜香美味,保留了鱼肉、海参的营养成分,营养丰富且易被人体吸收,有益人体健康;添加自制白酥梨果醋去腥灭菌同时,增加行气活血、降压、降血糖的功能,增强食欲,帮助消化。
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:
一种鱼肉酱,由下述重量(斤)的原料制成:
鲜鱼肉80、海参8、莲藕30、姜笋6、乌饭树叶15、葫芦籽粉12、黄豆酱25、八角粉0.5、胡椒粉0.6、朝天椒粉1.5、食盐5、白酥梨果醋8、料酒8、酱油6、植物油适量;
所述的白酥梨果醋,是由下述重量份的原料制成:白酥梨30、西红柿10-15、荔枝核2-3、芝麻梗2-3、紫荆皮1-2、橘皮2-3、紫苏1-2、独活2-3、白芷1-2、米醋100-150、适量水;
所述的白酥梨果醋的制备方法为:将白酥梨、西红柿处理得到果肉一并破碎,加水煮制稠膏状,冷却后研磨成浆,过滤去渣,得浆汁,将荔枝核、芝麻梗、紫荆皮、橘皮、紫苏、独活、白芷等破碎至40-50目,加4-8倍水煎煮2-3小时,过滤去渣,得煎煮液,将浆汁、煎煮液、米醋混合均匀,静置1-3天,即得。
所述的鱼肉酱的制备方法,其特征在于包括以下步骤:
(1)、将八角粉、胡椒粉、朝天椒粉放入熟植物油内煎炒出香,加入煮制沸水熬煮20-30分钟,过滤去渣,得调味液;
(2)、将莲藕去皮切片洗净,与洗净鲜嫩乌饭树叶一同破碎研磨成浆,冷冻干燥破碎研磨至80-100目,与葫芦籽粉混合均匀,文火炒制熟香,得混合粉体;
(3)、将去刺去骨鲜鱼肉切片洗净,与除杂洗净海参切块分别浸泡在含有10-13%食盐的水溶液中2-4小时,捞出鱼肉、海参块与食盐、调味液、白酥梨果醋、料酒搅拌均与,在3-15℃覆膜腌制3-5小时,与混合粉体搅拌均,再滚揉2-4分钟,送入绞制机绞制成糜,得鱼肉糜;
(4)、将姜笋洗净切末,入熟植物油锅内煎炒出香,加入鱼肉糜及其他剩余原料,翻炒均匀,加入鱼肉糜1-3倍水熬煮成稠糊状,即得。
Claims (2)
1.一种鱼肉酱,其特征在于是由下述重量份的原料制成:
鲜鱼肉80-100、海参5-10、莲藕20-30、姜笋4-8、乌饭树叶15-25、葫芦籽粉8-15、黄豆酱15-30、八角粉0.3-0.5、胡椒粉0.4-0.6、朝天椒粉0.5-1.5、食盐3-8、白酥梨果醋8-12、料酒5-10、酱油5-8、植物油适量;
所述的白酥梨果醋,是由下述重量份的原料制成:白酥梨30、西红柿15、荔枝核2、芝麻梗3、紫荆皮2、橘皮2、紫苏1、独活2、白芷2、米醋100、适量水;
所述的白酥梨果醋的制备方法为:将白酥梨、西红柿处理得到果肉一并破碎,加水煮制稠膏状,冷却后研磨成浆,过滤去渣,得浆汁,将荔枝核、芝麻梗、紫荆皮、橘皮、紫苏、独活、白芷等破碎至40目,加8倍水煎煮2小时,过滤去渣,得煎煮液,将浆汁、煎煮液、米醋混合均匀,静置3天,即得。
2.一种如权利要求1所述的鱼肉酱的制备方法,其特征在于包括以下步骤:
(1)、将八角粉、胡椒粉、朝天椒粉放入熟植物油内煎炒出香,加入煮制沸水熬煮20分钟,过滤去渣,得调味液;
(2)、将莲藕去皮切片洗净,与洗净鲜嫩乌饭树叶一同破碎研磨成浆,冷冻干燥破碎研磨至100目,与葫芦籽粉混合均匀,文火炒制熟香,得混合粉体;
(3)、将去刺去骨鲜鱼肉切片洗净,与除杂洗净海参切块分别浸泡在含有13%食盐的水溶液中3小时,捞出鱼肉、海参块与食盐、调味液、白酥梨果醋、料酒搅拌均与,在15℃覆膜腌制4小时,与混合粉体搅拌均,再滚揉4分钟,送入绞制机绞制成糜,得鱼肉糜;
(4)、将姜笋洗净切末,入熟植物油锅内煎炒出香,加入鱼肉糜及其他剩余原料,翻炒均匀,加入鱼肉糜3倍水熬煮成稠糊状,即得。
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CN104585694A (zh) * | 2015-01-08 | 2015-05-06 | 柳培健 | 一种香辣调味料及其制备方法 |
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CN104585691A (zh) * | 2015-01-08 | 2015-05-06 | 柳培健 | 一种坚果调味料及其制备方法 |
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CN106722805A (zh) * | 2016-11-29 | 2017-05-31 | 安徽富煌三珍食品集团有限公司 | 一种麻辣三味鱼肉酱的制备方法 |
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