CN103734608B - 一种野生银鱼面条及其制备方法 - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明提供一种野生银鱼面条，所述面条各组份的重量配比为：面粉80-110kg、银鱼汁粉8-10kg、冬莲0.2-0.4kg、白莲0.7-1.1kg、芡氏2-4kg；本发明以洞庭湖银鱼和优质面粉为原料，采用传统工艺和新型专业技术精制而成。无任何添加剂，具有味道鲜美，柔嫩爽滑的特点。经常食用银鱼面，具有防腐、保健、美容之功效，是家庭必备和亲友馈赠之佳品。
Description
技术领域
本发明涉及食品技术领域，尤其是指一种野生银鱼面条的制备方法。
背景技术
传统的面条加工方法都是小麦为为原料，经过磨粉，加入适量的水和添加剂挤压成型，风干后得到成品，所述的添加剂一般是加入碱性物质，以便增加产品的柔韧美。但上述方法制作的面条口感一般，随着经济的发展和人们生活水平的提高，对食品的要求也越来越高，对食品的要求不仅要味美好吃，而且还要求食品天然安全，营养保健；以往的面条缺少活性物质和足够的营养成份，已满足不了人们的要求。
发明内容
本发明的目的在于克服现有技术的不足，提供一种口感好、营养价值高、味道鲜美、柔嫩爽滑的银鱼面条的制造方法。
为实现上述目的，本发明所提供的技术方案为：一种野生银鱼面条，所述面条各组份的重量配比为：面粉80-110kg、银鱼汁粉8-10kg、冬莲0.2-0.4kg、白莲0.7-1.1kg、芡氏2-4kg；
上述配方的制备方法包括以下步骤：
第一步骤：银鱼验收和挑选，对捕捞水域的银鱼进行卫生普查，进行重金属、农药残留的检测；挑选鱼源时，需剔除死鱼及全部杂质；
第二步骤：精选鱼体完整的活鲜银鱼，清养2-8天；所述的清养就是在清养槽内加满符合国家标准的饮用水，将挑选好的银鱼放入清养槽内清养，以此清除银鱼体内杂质；
第三步骤：清腥杀菌，在杀菌槽内注入符合国家标准的饮用水，在水内加入适量盐，水与盐的重量比为：1吨：300-400g；把清养后的鲜活银鱼放入盐水中浸泡5-8分钟；按水1吨：110g的比重加入米醋，搅拌均匀，然后再浸泡5-10分钟；
第四步骤：将宰杀后的银鱼放入锅内，清蒸，制成银鱼黏液，备用；
第五步骤：锅内温度降至40-50度时提取黏液，制成银鱼汁，然后干燥；
第六步骤：对干燥后的银鱼汁进行超微粉碎，制成银鱼汁粉，备用；
第七步骤：将冬莲、白莲、芡氏分别粉碎，备用；
第八步骤：将面粉、银鱼汁粉、冬莲粉、白莲粉、芡氏粉混合，搅拌均匀；
第九步骤：将上述混合粉加水湿润，制成面坯，备用；
第十步骤：用自动制面机对面坯进行压延，然后再切割成条，在30-40度温度下进行干燥，煮面、封装即成面条制品。
第一步骤所述的清养即在清水中不进食饲养。
第四步骤所述的银鱼汁是将银鱼清蒸提取的黏液。
银鱼是极富钙质的鱼类，营养学家将它列为长寿食品，它的“补肺清经、滋阴补虚”的功效显著，被称为水中珍品。中医认为银鱼味甘性平，有补虚、健胃、益肺、利尿功能。可治脾胃虚弱、肺虚咳嗽等疾患。本发明以洞庭湖银鱼和优质面粉为原料，采用传统工艺和新型专业技术精制而成。无任何添加剂，具有味道鲜美，柔嫩爽滑的特点。经常食用银鱼面，具有防腐、保健、美容之功效，是家庭必备和亲友馈赠之佳品。
具体实施方式
下面对本发明作进一步说明，本发明的较佳实施例为：
本实施例的面条由以下原料制成：面粉100斤、银鱼汁8斤，冬莲3两，白莲9两，芡氏3斤；
其制备方法为：首先对捕捞水域的银鱼进行卫生普查，进行重金属、农药残留的检测；挑选鱼源时，需剔除死鱼及全部杂质；然后精选鱼体完整的活鲜银鱼，清养2-8天；所述的清养就是在清养槽内加满符合国家标准的饮用水，将挑选好的银鱼放入清养槽内清养，以此清除银鱼体内杂质；在杀菌槽内注入符合国家标准的饮用水，在水内加入适量盐，水与盐的重量比为：1吨：300-400g；把清养后的鲜活银鱼放入盐水中浸泡5-8分钟；按水1吨：110g的比重加入米醋，搅拌均匀，然后再浸泡5-10分钟；将宰杀后的银鱼放入锅内，清蒸，制成银鱼黏液，备用；锅内温度降至40-50度时提取黏液，制成银鱼汁，然后干燥；对干燥后的银鱼汁进行超微粉碎，制成银鱼汁粉，备用；将冬莲、白莲、芡氏分别粉碎，备用；将面粉、银鱼汁粉、冬莲粉、白莲粉、芡氏粉混合，搅拌均匀；将上述混合粉加水湿润，制成面坯，备用；用自动制面机对面坯进行压延，然后再切割成条，在30-40度温度下进行干燥，煮面、封装即成面条制品。
银鱼的营养含量为：
能量：1421.4kj
蛋白质：70.0g
脂肪：11.0g
碳水化合物：1.2g
钠：879.6mg
本方法制作的面条含有的银鱼营养和保健成分全面，而且对面粉的粘道和面条的筋道没有影响，制作后的面条味道鲜美，柔嫩爽滑，营养价值极高。
以上所述之实施例只为本发明之较佳实施例，并非以此限制本发明的实施范围，故凡依本发明之形状、原理所作的变化，均应涵盖在本发明的保护范围内。
Claims (2)
1.一种野生银鱼面条，其特征在于：其中各组份重量配比为：面粉80-110kg、银鱼汁粉8-10kg、冬莲0.2-0.4kg、白莲0.7-1.1kg、芡氏2-4kg；
其制备方法包括以下步骤：
第一步骤：银鱼验收和挑选，对捕捞水域的银鱼进行卫生普查，进行重金属、农药残留的检测；挑选鱼源时，需剔除死鱼及全部杂质；
第二步骤：精选鱼体完整的活鲜银鱼，清养2-8天；所述的清养就是在清养槽内加满符合国家标准的饮用水，将挑选好的银鱼放入清养槽内清养，以此清除银鱼体内杂质；
第三步骤：清腥杀菌，在杀菌槽内注入符合国家标准的饮用水，在水内加入适量盐，水与盐的重量比为：1吨：300-400g；把清养后的鲜活银鱼放入盐水中浸泡5-8分钟；按水1吨：110g的比重加入米醋，搅拌均匀，然后再浸泡5-10分钟；
第四步骤：将宰杀后的银鱼放入锅内，清蒸，生成银鱼黏液，备用；
第五步骤：锅内温度降至40-50度时提取银鱼黏液，制得银鱼汁，然后干燥；
第六步骤：对干燥后的银鱼汁进行超微粉碎，制成银鱼汁粉，备用；
第七步骤：将冬莲、白莲、芡氏分别粉碎，备用；
第八步骤：将面粉、银鱼汁粉、冬莲粉、白莲粉、芡氏粉混合，搅拌均匀；
第九步骤：将上述混合粉加水湿润，制成面坯，备用；
第十步骤：用自动制面机对面坯进行压延，然后再切割成条，在30-40度温度下进行干燥，煮面、封装即成面条制品。
2.根据权利要求1所述的一种野生银鱼面条的制造方法，其特征在于：第二步骤所述的清养即在清水中不进食饲养。
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