CN103766972A - 一种微波鳕鱼排及其制备方法 - Google Patents
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明公开了一种微波鳕鱼排及其制备方法,是由标准规格鳕鱼排、小麦粉、小麦蛋白粉、玉米粉、低筋粉、变性淀粉、食用淀粉、食用盐、葡萄糖、粟米油等原料组成。本发明有益效果为:通过科学配方,利用微波加热鳕鱼,使鳕鱼原料组份按重量、营养成分科学配比,能锁住鳕鱼本身的营养成分、烹饪时间短、口感纯正、外脆里嫩、香飘四溢、外形美观、方便食用,是绝佳的快餐美食。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种微波加热的鳕鱼排及其制备方法。
背景技术
微波加热安全、卫生、无污染、具有很强的杀菌能力。微波加热因其即时性、整体性、高效性等优势广泛运用于食品工业。此外,微波加热还具有加热质量高、营养破坏少,节省空间等优点。鳕鱼是全世界年捕捞量最大的鱼类之一,具有非常重要的经济价值,鳕鱼中含有丰富的蛋白质、维生素A、维生素D、钙、镁等营养元素,营养丰富,肉味甘美。鳕鱼肉质厚实,细刺极少,其肉可活血化瘀,用其制作的鱼肝油对结核杆菌有抑制作用,其不饱和酸的十万分之一浓度即可阻止细菌繁殖,鳕鱼胰腺含有大量的胰岛素,可以较好地降低血糖,有效地治疗糖尿病。由于鳕鱼本身有以上优点,所以很受大众的欢迎。但是现有技术对鳕鱼的加工处理方法还只是保持在传统阶段,做出来的食品不论从口味上还是营养的保持程度上都大同小异,没有创新,口味较为单一,营养元素利用率低。鳕鱼的制作多局限于烤,油炸缺乏与微波加热技术的有机结合,不仅过多地占用了烹饪时间,还鳕鱼本身的营养大量流失。
发明内容
本发明的目的是在于提供一种微波鳕鱼排及其制备方法,以增加微波加热速食产品的种类,促进人体健康,丰富人们的生活。
为解决这一问题,本发明所采取的技术方案为:微波鳕鱼排由以下重量份的原料组成:标准规格鳕鱼排60-64、预撒粉6-8、裹浆粉溶液14-16、面包屑12-14、饮用水适量;其中预撒粉,其特征在于,由以下重量份的原料组成:小麦粉50-52、小麦蛋白粉20-23、粉末油脂16-18、饼干粉22-24;裹浆粉溶液,其特征在于,由以下重量份的原料组成:变性淀粉40-42、食用淀粉10-12、玉米粉22-25、食用盐8-10、葡萄糖4-5、低筋粉15-16、冰水65-70;面包屑,其特征在于,由以下重量份的原料组成:小麦粉70-72、酵母5-6、食用盐6-8、玉米黄0.02-0.03、维生素E0.01-0.02、粟米油5-6、饮用水适量。
本发明的微波鳕鱼排制备过程按以下步骤进行:
(1)小麦粉、小麦蛋白粉、粉末油脂、饼干粉混合均匀,制得预撒粉;
(2)变性淀粉、食用淀粉、玉米粉、食用盐、葡萄糖、低筋粉混合均匀,加入标准倍数的冰水高速搅拌均匀,放置10分钟后备用,制得裹浆粉溶液;
(3)小麦粉、酵母、食用盐、玉米黄、维生素E及其他剩余成分混合均匀,加入适量饮用水醒发2-3小时,将面团制成相同大小的圆形面坯,表面刷上粟米油,置于110-115℃烤箱中烘烤15-20min,取出烤好的面包置于68-72℃烘干箱烘干6-8小时,取出干燥面包研碎,制得面包屑;
(4)将标准规格的鳕鱼排均匀的裹上预撒粉,然后裹上裹浆粉溶液,最后均匀裹上面包屑,裹好面包屑的鳕鱼排迅速在180--190℃的油中预炸2-3min后冷冻;
(5)鳕鱼排放入微波炉中,中高火正反面各烤2-5min即可食用。
本发明的有益效果:通过科学配方,利用微波加热鳕鱼,使鳕鱼原料组份按重量、营养成分科学配比,能锁住鳕鱼本身的营养成分、烹饪时间短、口感纯正、外脆里嫩、香飘四溢、外形美观、方便食用,是绝佳的快餐美食。
具体实施方式
微波鳕鱼排,由以下重量份(kg)的原料组成:
标准规格鳕鱼排60、预撒粉8、裹浆粉溶液16、面包屑12、饮用水适量;
其中预撒粉,由以下重量份的原料组成:小麦粉50、小麦蛋白粉20、粉末油脂18、饼干粉22;裹浆粉溶液,由以下重量份的原料组成:变性淀粉42、食用淀粉12、玉米粉25、食用盐10、葡萄糖5、低筋粉16、冰水70;面包屑,由以下重量份的原料组成:小麦粉72、酵母6、食用盐8、玉米黄0.02-0.03、维生素E0.01-0.02、粟米油6、饮用水适量。
制备方法,包括如下步骤:
(1)小麦粉、小麦蛋白粉、粉末油脂、饼干粉混合均匀,制得预撒粉;
(2)变性淀粉、食用淀粉、玉米粉、食用盐、葡萄糖、低筋粉混合均匀,加入标准倍数的冰水高速搅拌均匀,放置10分钟后备用,制得裹浆粉溶液;
(3)小麦粉、酵母、食用盐、玉米黄、维生素E及其他剩余成分混合均匀,加入适量饮用水醒发2小时,将面团制成相同大小的圆形面坯,表面刷上粟米油,置于110℃烤箱中烘烤20min,取出烤好的面包置于72℃烘干箱烘干8小时,取出干燥面包研碎,制得面包屑;
(4)将标准规格鳕鱼排均匀的裹上预撒粉,然后裹上裹浆粉溶液,最后均匀裹上面包屑,裹好面包屑的鳕鱼排迅速在190℃的油中预炸2min后冷冻;
(5)鳕鱼排放入微波炉中,中高火正反面各烤3min即可食用。
Claims (3)
1.一种微波鳕鱼排,其特征在于,由以下重量份的原料组成:标准规格鳕鱼排60-64、预撒粉6-8、裹浆粉溶液14-16、面包屑12-14、饮用水适量;其中预撒粉,由以下重量份的原料组成:小麦粉50-52、小麦蛋白粉20-23、粉末油脂16-18、饼干粉22-24;裹浆粉溶液,由以下重量份的原料组成:变性淀粉40-42、食用淀粉10-12、玉米粉22-25、食用盐8-10、葡萄糖4-5、低筋粉15-16、冰水65-70;面包屑,由以下重量份的原料组成:小麦粉70-72、酵母粉5-6、食用盐6-8、玉米黄0.02-0.03、维生素E0.01-0.02、粟米油5-6、饮用水适量。
2.根据权利要求l所述的微波鳕鱼排的制备方法,其特征在于,包括如下步骤:
(1)小麦粉、小麦蛋白粉、粉末油脂、饼干粉混合均匀,制得预撒粉;
(2)变性淀粉、食用淀粉、玉米粉、食用盐、葡萄糖、低筋粉混合均匀,加入标准倍数的冰水高速搅拌均匀,放置10分钟后备用,制得裹浆粉溶液;
(3)小麦粉、酵母、食用盐、玉米黄、维生素E及其他剩余成分混合均匀,加入适量饮用水醒发2-3小时,将面团制成相同大小的圆形面坯,表面刷上粟米油,置于110-115℃烤箱中烘烤15-20min,取出烤好的面包置于68-72℃烘干箱烘干6-8小时,取出干燥面包研碎,制得面包屑;
(4)将标准规格的鳕鱼排均匀的裹上预撒粉,然后裹上裹浆粉溶液,最后均匀裹上面包屑,裹好面包屑的鳕鱼排迅速在180--190℃的油中预炸2-3min后冷冻;
(5)鳕鱼排放入微波炉中,中高火正反面各烤2-5min即可食用。
3.根据权利要求1及权利要求2所述的微波鳕鱼排,其特征在于,包括下列四种标准规格:
(1)正方形:长(cm):8.50 ,宽(cm):2.00,厚(cm):0.90,净重量(g):13.90;
(2)长条形:长(cm):8.00,宽(cm):6.40,厚(cm):0.90,净重量(g):43.10;
(3)梯形:上部(cm):1.40,下部(cm):2.80,高(cm):11.80,腰(cm):12.00;净重量(g):35-37;
(4)整条鱼:长(cm):26-28,宽(cm):5.00,厚(cm):2.00,净重量(g):100-105。
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