CN103704780A - 一种富硒绞股蓝草鱼的卤制方法 - Google Patents
一种富硒绞股蓝草鱼的卤制方法 Download PDFInfo
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Abstract
本发明涉及一种富硒绞股蓝草鱼的卤制方法，其特征在于包含以下步骤：a.剖洗；b.腌制；c.冻结；d.卤制；e.再次冻结；f.卤熟；g.浸味；h.包装。本发明一种富硒绞股蓝草鱼的卤制方法的卤鱼，加工方法不同于传统的加工方法，使用的是淡水鲜鲫鱼为原料，鱼肉质细嫩，制法上只用卤制和冻结，不经过高温油炸，鱼本身的营养和成分不被破坏，又渗近多种辅料的味道，因此这种鱼无腥味，有回味，呈香味；鲜鱼经过卤制，多次的卤汁和鸡汁浸泡、营养丰富，味道鲜美，经过二次冻结鱼型整齐不散，形状美观；既可上桌，亦可零食。是餐桌菜肴、旅游休闲、馈赠亲友之佳品。
Description
技术领域
本发明涉及一种淡水鱼的加工方法，具体说是一种富硒绞股蓝草鱼的卤制方法。
背景技术
淡水草鱼不但肉质细嫩、味道美，还因它具有营养丰富蛋白质和脂肪的含量高，保健作用强，含有8种人体不能合成的氨基酸，营养容易被人体吸收，特别是含有儿童生长不可缺少的碘、锌、钙等微量元素等特点，因此得到广大消费者的喜爱。但这种鱼好吃不好作，一般是用新鲜鱼现吃现作，不但制作麻烦，还会因佐料不全或火候掌握不好，使作出来淡水鱼不好吃；目前，消费市场上鱼产品的种类繁多，口味各异，但都存在共同的缺陷，一是腥味难除，二是香味不足，三是缺乏回味，均表现为口感欠佳。因此制约了工业化生产的即食淡水鱼的销售，给一些爱吃鱼的人们带来诸多不便，也限制了淡水鱼的销售。
目前，由于人们的饮食精细化，使人们面临着体内缺乏各种营养成份的问题，铁锌硒的缺乏是最普遍的，它将会给人们带来多种疾病与不适。关于对食品进行铁锌硒的营养强化，在国内外有人做过，但是大多为利用含铁锌硒的无机化合物进行强化，如利用FeS04，ZnS04，Na2Se03等食品中进行强化，强化后虽然食品中的铁锌硒的含量会大大增加，但是由于铁锌硒在食品中以无机物形式存在，不易为人体所吸收。
补硒能使癌症的发病率和死亡率降低37％和50％“硒是人体最重要的微量元素”。微量元素与健康是近20年来生物和医学中新开辟的一个研究领域。随着近代科学的飞速发展，使体内含量极微的无机元素测量成为可能。同时细胞生物学和分子生物学的发展，为无机元素学作用的研究奠定了基础。目前硒元素已在1973年被联合国卫生组织确认为人体必需微量元素，并成为唯一一个专门召开过五届国际研讨会的微量元素，也就是说硒在人体中的作用越来越被人们重视。人体内含适量的硒元素能有效地预防和治疗癌症、心脏病、高血压等疾病，并且如克山病、大骨节病、氨中毒、高血压、高血脂症、肾炎、贫血、严重失眠、口腔溃疡、免疫功能低下等与体内硒有密切关系。
中国从东北到西南15个省区属于低硒地带。硒的摄入量普遍偏低，需不同程度补给一些硒。当人们注意到微量元素对身体健康有重要作用后，为了补充适量的微量元素，人们采用了多种方式来补充，如口服液、药丸、食品中填加含微量元素物质等等方式，但如何针对不同的微量元素，安全、有效地为人体补充，特别是如硒等这样重要的元素如何进行补充，成了人们研究的课题。
绞股蓝GynostemmapentaphyllumMakino系葫芦科绞股蓝属植物，其名始于1525年明嘉靖四年棣著《救荒本草》一书，属多年生草质藤本药食同源植物。中国药典亦叫绞股蓝具有调节人体生理机能，增强机体免疫力，消除激素类药物副作用，降血压，减肥胖，健脾胃，助食欲，促睡眠，预防冠心病等神奇功能。是当今世界紧张的学习，繁忙的工作，激烈的运动给人体带来形体和大脑疲劳的最佳营养保健品。绞股蓝的功效中常见的包括防治高血脂、高血压、心脑血管疾病、糖尿病并发症等。绞股蓝含人参皂甙和硒等微量元素；具有显著降血压、清洗血液和体液、平衡血压、提高睡眠质量、预防便秘、生津解渴、增强免疫力、保肝护肝、缓解吸烟和饮酒过量的不良反应、白嫩皮肤、安全减肥、延年驻颜等功效。在国际上素有“超级维生素”、“健美女神”、“南方人参”之美称。富硒天然绞股蓝是选用生长在海拔1200M的高山、天然富硒土壤上新藤的卷须、叶、嫩茎，经过加工精制而成，是世界上仅有的几种甜味绞股蓝中的精品，可供直接饮用。
黄莲别名：片莲、鸡爪莲、扒山虎，常绿灌木。茎丛生直立，少分枝，幼枝红色。三回羽状复叶，小叶椭圆状披针形，全缘。小叶及叶柄清热燥湿，泻火解毒。用于湿热痞满，呕吐吞酸，泻痢，黄疸，高热神昏，心火亢盛，心烦不寐，血热吐衄，目赤，牙痛，消渴，痈肿疔疮；外治湿疹，湿疮，耳道流脓。酒黄连善清上焦火热。用于目赤，口疮。姜黄连清胃和胃止呕。用于寒热互结，湿热中阻，痞满呕吐。萸黄连舒肝和胃止呕。用于肝胃不和，呕吐吞酸。基部暗紫色。夏季，枝梢开小白花，园锥花序。结红色球形浆果。
发明内容
本发明的目的是提供了一种富硒绞股蓝草鱼的卤制方法。
本发明一种富硒绞股蓝草鱼的卤制方法，其特征在于包含以下步骤：a.剖洗：将鲜鱼整条去鳞除鳃挖脏，清水漂洗干净；
b.腌制：将漂洗干净的鱼放入用冷开水、食盐、白糖、酱油和生姜调制的腌料中，将整条鱼放在腌料中浸泡10～12小时后取出待用；所述卤汁还加有营养剂，所述营养剂为富硒绞股蓝、何首乌、党参、枸杞子和黄莲加入水煎煮的汤；
c.冻结：将浸泡后的鱼放入-10℃～-4℃的环境中冻结3～5小时；
d.卤制：将冻结后的鱼放入常温下的卤汁中加热，卤汁须将鱼淹没，加热至卤汁沸腾即停止加热，鱼在卤汁中浸泡5～10小时；
e.再次冻结：将卤制浸泡后的鱼取出放入-10℃～-4℃的环境中再次冻结5～10小时；
f.卤熟：将再次冻结后的鱼放入常温下的卤汁中加热，卤汁须将鱼淹没，加热至卤汁沸腾保温15分钟，鱼卤熟后即停止加热；
g.浸味：将卤熟的鱼取出放入鸡汁中加热至鸡汁沸腾即停止加热，鱼在鸡汁中浸泡冷却至常温，浸泡2天；所述鸡汁还加有营养剂，所述营养剂为富硒绞股蓝、何首乌、党参、枸杞子和黄莲加入水煎煮的汤；
h.包装：将冷却至常温的鱼小心整条捞取出，无菌包装，低温贮藏。
本发明一种富硒绞股蓝草鱼的卤制方法，其特征在于包含以下步骤：a.剖洗：将鲜鱼整条去鳞除鳃挖脏，清水漂洗干净；鲜鱼重量为每条0.4～0.6公斤，加工过程中为整条加工，不可切段和缺省；
b.腌制：将漂洗干净的鱼放入用冷开水、食盐、白糖、酱油、白酒和生姜调制的腌料中，将整条鱼放在腌料中浸泡10～12小时后取出待用；所述的腌料为：每公斤腌料中含有：食盐5克、白糖20克、酱油50克、白酒50克和生姜80克；
c.冻结：将浸泡后的鱼放入-10℃～-4℃的环境中冻结3～5小时；
d.卤制：将冻结后的鱼放入常温下的卤汁中加热，卤汁须将鱼淹没，加热至卤汁沸腾即停止加热，鱼在卤汁中浸泡5～10小时；所述的卤汁为市售或自制的卤汁；所述卤汁还加有营养剂，所述营养剂为每公斤水加入富硒绞股蓝20克、何首乌20克、党参20克、枸杞子20克和黄莲10克煎煮的汤；
e.再次冻结：将卤制浸泡后的鱼取出放入-10℃～-4℃的环境中再次冻结5～10小时；
f.卤熟：将再次冻结后的鱼放入常温下的卤汁中加热，卤汁须将鱼淹没，加热至卤汁沸腾保温15分钟至鱼卤熟，即停止加热；
g.浸味：将卤熟的鱼取出放入鸡汁中加热至鸡汁沸腾即停止加热，鱼在鸡汁中浸泡冷却至常温，浸泡2天；所述鸡汁为母鸡加香料煮炖的汤；所述鸡汁还加有营养剂，所述营养剂为每公斤水加入富硒绞股蓝20克、何首乌20克、党参20克、枸杞子20克和黄莲10克煎煮的汤；
h.包装：将冷却至常温的鱼小心整条捞取出，无菌包装，低温贮藏。
本发明所述一种富硒绞股蓝草鱼的卤制方法的实质性特点和显著进步表现在：卤鱼的加工方法不同于传统的加工方法，使用的是淡水鲜草鱼为原料，鱼肉质细嫩，所用辅料除常用料的油、盐、酱油、糖、生姜和白酒外，还有用于调味、增色的卤汁，制法上只用卤制和冻结，不经过高温油炸，鱼本身的营养和成分不被破坏，又渗近多种辅料的味道，因此这种鱼无腥味，有回味，呈香味；鲜鱼经过卤制，多次的卤汁和鸡汁浸泡、营养丰富，味道鲜美，经过二次冻结鱼型整齐不散，形状美观；既可上桌，亦可零食。是餐桌菜肴、旅游休闲、馈赠亲友之佳品。
本发明的富硒武昌鱼富含有机硒，生物活性很好，大大有利于人体的吸收，营养价值高，可以满足人体的需求。选用适量党参、枸杞子、何首乌、富硒绞股蓝等，很好地保留了有效药物成份，对口味、口感有了显著的改善，适宜于耳鸣眼花、腰膝酸软、体倦无力、腹胀纳差、神疲嗜卧等患者人群食用。本发明中使用了黄莲来克服枸杞子、何首乌和党参等中药的对人体不适的上火问题，本发明选用适量党参和枸杞子，用这两味药的甜味来盖黄莲的苦味，使口感更好，是一种很好的保健佳品。
具体实施方式
实施例1：本发明一种富硒绞股蓝草鱼的卤制方法，包含以下步骤：a.剖洗：将鲜鱼整条去鳞除鳃挖脏，清水漂洗干净；
b.腌制：将漂洗干净的鱼放入用冷开水、食盐、白糖、酱油和生姜调制的腌料中，将整条鱼放在腌料中浸泡10～12小时后取出待用；
c.冻结：将浸泡后的鱼放入-10℃～-4℃的环境中冻结3～5小时；
d.卤制：将冻结后的鱼放入常温下的卤汁中加热，卤汁须将鱼淹没，加热至卤汁沸腾即停止加热，鱼在卤汁中浸泡5～10小时；所述卤汁还加有营养剂，所述营养剂为富硒绞股蓝、何首乌、党参、枸杞子和黄莲加入水煎煮的汤；
e.再次冻结：将卤制浸泡后的鱼取出放入-10℃～-4℃的环境中再次冻结5～10小时；
f.卤熟：将再次冻结后的鱼放入常温下的卤汁中加热，卤汁须将鱼淹没，加热至卤汁沸腾保温15分钟，鱼卤熟后即停止加热；
g.浸味：将卤熟的鱼取出放入鸡汁中加热至鸡汁沸腾即停止加热，鱼在鸡汁中浸泡冷却至常温，浸泡2天；所述鸡汁为母鸡加香料煮炖的汤；所述鸡汁还加有营养剂，所述营养剂为富硒绞股蓝、何首乌、党参、枸杞子和黄莲加入水煎煮的汤；
h.包装：将冷却至常温的鱼小心整条捞取出，无菌包装，低温贮藏。
实施例2：本发明一种富硒绞股蓝草鱼的卤制方法，其特征在于包含以下步骤：a.剖洗：将鲜鱼整条去鳞除鳃挖脏，清水漂洗干净；鲜鱼重量为每条0.4～0.6公斤，加工过程中为整条加工，不可切段和缺省；
b.腌制：将漂洗干净的鱼放入用冷开水、食盐、白糖、酱油、白酒和生姜调制的腌料中，将整条鱼放在腌料中浸泡10～12小时后取出待用；所述的腌料为：每公斤腌料中含有：食盐5克、白糖20克、酱油50克、白酒50克和生姜80克；
c.冻结：将浸泡后的鱼放入-10℃～-4℃的环境中冻结3～5小时；
d.卤制：将冻结后的鱼放入常温下的卤汁中加热，卤汁须将鱼淹没，加热至卤汁沸腾即停止加热，鱼在卤汁中浸泡5～10小时；所述的卤汁为市售或自制的卤汁；所述卤汁还加有营养剂，所述营养剂为每公斤水加入富硒绞股蓝20克、何首乌20克、党参20克、枸杞子20克和黄莲10克煎煮的汤；
e.再次冻结：将卤制浸泡后的鱼取出放入-10℃～-4℃的环境中再次冻结5～10小时；
f.卤熟：将再次冻结后的鱼放入常温下的卤汁中加热，卤汁须将鱼淹没，加热至卤汁沸腾保温15分钟至鱼卤熟，即停止加热；
g.浸味：将卤熟的鱼取出放入鸡汁中加热至鸡汁沸腾即停止加热，鱼在鸡汁中浸泡冷却至常温，浸泡2天；所述鸡汁为用活土母鸡宰杀加八角、桔皮、花椒、五香和生姜等香料煮炖的鲜鸡汤；所述鸡汁还加有营养剂，所述营养剂为每公斤水加入富硒绞股蓝20克、何首乌20克、党参20克、枸杞子20克和黄莲10克煎煮的汤；
h.包装：将冷却至常温的鱼小心整条捞取出，无菌包装，低温贮藏。
实施例3：本发明一种富硒绞股蓝草鱼的卤制方法，其特征在于包含以下步骤：a.剖洗：将鲜鱼整条去鳞除鳃挖脏，清水漂洗干净；鲜鱼重量为每条0.4～0.6公斤，加工过程中为整条加工，不可切段和缺省；所用的鲜鱼为淡水草鱼；
b.腌制：将漂洗干净的鱼放入用冷开水、食盐、白糖、酱油、白酒和生姜调制的腌料中，将整条鱼放在腌料中浸泡10～12小时后取出待用；所述的腌料为：每公斤腌料中含有：食盐5克、白糖20克、干辣椒50克、酱油50克、白酒50克和生姜80克；
c.冻结：将浸泡后的鱼放入-10℃～-4℃的环境中冻结3～5小时；
d.卤制：将冻结后的鱼放入常温下的卤汁中加热，卤汁须将鱼淹没，加热至卤汁沸腾即停止加热，鱼在卤汁中浸泡5～10小时；所述的卤汁为市售或自制的卤汁；所述卤汁还加有营养剂，所述营养剂为每公斤水加入富硒绞股蓝20克、何首乌20克、党参20克、枸杞子20克和黄莲10克煎煮的汤；
e.再次冻结：将卤制浸泡后的鱼取出放入-10℃～-4℃的环境中再次冻结5～10小时；
f.卤熟：将再次冻结后的鱼放入常温下的卤汁中加热，卤汁须将鱼淹没，加热至卤汁沸腾保温15分钟至鱼卤熟，即停止加热；
g.浸味：将卤熟的鱼取出放入鸡汁中加热至鸡汁沸腾即停止加热，鱼在鸡汁中浸泡冷却至常温，浸泡2天；所述鸡汁为用活土母鸡宰杀加食盐50克、白糖20克、干辣椒50克、八角10克、桔皮20克、花椒50克、五香20克、白酒50克和生姜30克等香料煮炖的鲜鸡汤；所述鸡汁还加有营养剂，所述营养剂为每公斤水加入富硒绞股蓝20克、何首乌20克、党参20克、枸杞子20克和黄莲10克煎煮的汤；
h.包装：将冷却至常温的鱼小心整条捞取出，无菌包装，低温贮藏。
Claims (2)
1.一种富硒绞股蓝草鱼的卤制方法，其特征在于包含以下步骤：a.剖洗：将鲜鱼整条去鳞除鳃挖脏，清水漂洗干净；
b.腌制：将漂洗干净的鱼放入用冷开水、食盐、白糖、酱油和生姜调制的腌料中，将整条鱼放在腌料中浸泡10～12小时后取出待用；
c.冻结：将浸泡后的鱼放入-10℃～-4℃的环境中冻结3～5小时；
d.卤制：将冻结后的鱼放入常温下的卤汁中加热，卤汁须将鱼淹没，加热至卤汁沸腾即停止加热，鱼在卤汁中浸泡5～10小时；所述卤汁还加有营养剂，所述营养剂为富硒绞股蓝、何首乌、党参、枸杞子和黄莲加入水煎煮的汤；
e.再次冻结：将卤制浸泡后的鱼取出放入-10℃～-4℃的环境中再次冻结5～10小时；
f.卤熟：将再次冻结后的鱼放入常温下的卤汁中加热，卤汁须将鱼淹没，加热至卤汁沸腾保温15分钟，鱼卤熟后即停止加热；
g.浸味：将卤熟的鱼取出放入鸡汁中加热至鸡汁沸腾即停止加热，鱼在鸡汁中浸泡冷却至常温，浸泡2天；所述鸡汁还加有营养剂，所述营养剂为富硒绞股蓝、何首乌、党参、枸杞子和黄莲加入水煎煮的汤；
h.包装：将冷却至常温的鱼小心整条捞取出，无菌包装，低温贮藏。
2.按照权利要求1所述的一种富硒绞股蓝草鱼的卤制方法，其特征在于包含以下步骤：a.剖洗：将鲜鱼整条去鳞除鳃挖脏，清水漂洗干净；鲜鱼重量为每条0.4～0.6公斤，加工过程中为整条加工，不可切段和缺省；
b.腌制：将漂洗干净的鱼放入用冷开水、食盐、白糖、酱油、白酒和生姜调制的腌料中，将整条鱼放在腌料中浸泡10～12小时后取出待用；所述的腌料为：每公斤腌料中含有：食盐5克、白糖20克、酱油50克、白酒50克和生姜80克；
c.冻结：将浸泡后的鱼放入-10℃～-4℃的环境中冻结3～5小时；
d.卤制：将冻结后的鱼放入常温下的卤汁中加热，卤汁须将鱼淹没，加热至卤汁沸腾即停止加热，鱼在卤汁中浸泡5～10小时；所述的卤汁为市售或自制的卤汁；所述卤汁还加有营养剂，所述营养剂为每公斤水加入富硒绞股蓝20克、何首乌20克、党参20克、枸杞子20克和黄莲10克煎煮的汤；
e.再次冻结：将卤制浸泡后的鱼取出放入-10℃～-4℃的环境中再次冻结5～10小时；
f.卤熟：将再次冻结后的鱼放入常温下的卤汁中加热，卤汁须将鱼淹没，加热至卤汁沸腾保温15分钟至鱼卤熟，即停止加热；
g.浸味：将卤熟的鱼取出放入鸡汁中加热至鸡汁沸腾即停止加热，鱼在鸡汁中浸泡冷却至常温，浸泡2天；所述鸡汁为母鸡加香料煮炖的汤；所述鸡汁还加有营养剂，所述营养剂为每公斤水加入富硒绞股蓝20克、何首乌20克、党参20克、枸杞子20克和黄莲10克煎煮的汤；
h.包装：将冷却至常温的鱼小心整条捞取出，无菌包装，低温贮藏。
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