CN103876197B - 一种酱鱿鱼制备方法 - Google Patents
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Abstract
本发明涉及即食海产品，具体地说是一种酱鱿鱼制备方法，即一种盐、糖平衡腌制，调成特殊口味的酱制鱿鱼食品，以10千克用盐、糖腌制后的鱿鱼为基准加入葡萄糖粉0.1~0.3千克，味精0.1~0.5千克，辣椒面0.5~1.5千克，芝麻0.1~0.3千克，鱼油0.05~1千克，甘氨酸0.5~1千克，麦芽糖0.1~1千克，生姜0.1~0.2千克，番茄汁0.2~0.5千克，白砂糖0.15~0.2千克，混合搅拌均匀。本发明生产出的酱鱿鱼营养丰富口感纯正，鲜嫩可口。
Description
技术领域：
本发明涉及即食海产品，具体地说是一种盐、糖平衡腌制，调成特殊口味的酱制鱿鱼食品。
背景技术
鱿鱼的传统的海产品加工制作方法，均采用速冻后，不规则烹煮的方法。而其采用的加工工艺较简单，但食用时，味道以原味海鲜为主，且口感硬状，无鲜嫩感。
发明内容：
本发明的目的，改变酱制鱿鱼的传统制作方法，提供一种口感鲜嫩、鲜、甜、香、辣营养丰富的酱鱿鱼食品。
为实现这一目的，本发明技术方案为，
一种酱鱿鱼制备方法，按如下方法制备：以10千克用盐、糖腌制后的鱿鱼为基准加入葡萄糖粉0.1~0.3千克，味精0.1~0.5千克，辣椒粉0.5~1.5千克，芝麻0.1~0.3千克，鱼油0.05~1千克，甘氨酸0.5~1千克，麦芽糖0.1~1千克，生姜0.1~0.2千克，番茄汁0.2~0.5千克，白砂糖0.15~0.2千克，混合搅拌均匀。
混合搅拌后的鱿鱼于16-20℃存放36~60小时，浸味，即成为酱鱿鱼。
所述用盐、糖腌制后的鱿鱼是指：a.将鱿鱼洗净，切丝，放入加1~3千克的盐中，盐渍10-15小时，每隔2~2.5小时搅拌一次，然后捞出用清水清洗；
b.将清水清洗后的鱿鱼加2~3千克白砂糖，搅拌均匀，糖渍20-25小时，每2~2.5小时搅拌一次，而后捞出，控去糖水。
所述捞出用清水清洗，所用的清水为流动水。
所述辣椒粉为15目20目、40目混合添加，其按质量比添加量为15目20目：40目=5-3：3-2:1；所述辣椒面为无任何色素添加的四川朝天椒制得。
本发明中出现的鱼油又称为鱼露，市购于山东浦沅鱼露有限公司。
本发明具有如下优点：
1、口感纯正，鲜嫩可口，自配调味料在未影响到鱿鱼鲜美滋味的前提下，更加着重地去除了它的鲜腥异味、无防剂，最大限度保证鱿鱼的原生态口味。
2、营养丰富：富含多种矿物质，碳水化合物，鱼体含有大量不饱和脂防酸3、有预防血管硬化，缓解疲劳，补充脑力，增强食欲等功效4、改变传统口味，适应现代人们口感要求。具体方案方式：
具体实施案例
鱿鱼原材料为：新鲜源自污染黄海天养天择的新鲜鱿鱼口感滑腻、营养丰富。去鱿鱼外层后，肉质呈象牙白，与色泽鲜红的辣椒面，开成红白色对比色，适当的盐、糖平衡比例，达到合适的水份活度，即可以使鱿鱼本身的蛋白质成份不流失，又可以防止各种杂菌的生繁殖。
实施例1
将取10kg鱿鱼用洗净，切丝机切成长8cm的长条。然后放入1千克的盐，盐渍10小时，每隔2小时搅拌一次，然后捞出用清水清洗；将清水清洗后的鱿鱼加0.15千克白砂糖，搅拌均匀，糖渍24小时，每2小时搅拌一次，而后捞出，控去糖水。
酱制过程序：将糖渍后的鱿鱼条，取10kg加入混合调味料，葡萄糖粉0.15kg，味精0.15kg，辣椒粉（15目）0.3kg，辣椒粉（20目）0.2kg，辣椒粉(40目)0.1kg，芝麻0.1kg，鱼油0.08kg，白砂糖0.16kg，甘氨酸0.1kg，麦芽糖0.9kg，生姜0.15KG，番茄汁0.2kg等混合在一起，充分搅拌均匀，倒入桶内，盖上盖在18℃温度下存放36小时即成成品。本产品天然绿色，纯正鲜味，安全无任何防腐剂，鲜嫩可口。
实例2：酱制过程
与实施例1不相同之处在于：
取10kg糖渍后的鱿鱼条，加入时先配制好混合料，即葡萄糖粉0.18kg，味精0.18kg，辣椒粉（15目）0.5kg，辣椒粉（20目）0.3kg；辣椒粉（40目）0.3kg，芝麻0.15kg，鱼油0.08kg，白砂糖0.18kg，甘氨酸0.1kg，麦芽糖0.1kg，生姜0.15kg，番茄汁0.3kg混合在一起充分搅拌均匀，倒入桶内，在17℃放置48小时，即成成品。
实施例3：
与实施例1、2不相同之处在于：
酱制过程：取10kg糖渍后的鱿鱼条，加入事先配制好混合料，即葡萄糖粉0.19kg，味精0.2kg，辣椒粉(15目)0.6kg，辣椒粉(20目)0.3kg，辣椒粉(40目)0.1kg，芝麻0.16kg，鱼油0.09kg，白砂糖0.18kg，甘氨酸0.1kg，麦芽糖0.15kg，生姜0.16kg，番茄汁0.35kg，混合在一起充分搅拌均匀，倒入桶内，温度16℃放置72小时即成成品。
酱制鱿鱼，打破传统的海产品的食用方法，适应现代都市快节奏的生活方式，从营养价值都以原生态的原材料、辅料为主，在保留原有海产品的风味上更上一层楼，提高人们口味，提高了食品值，使营养更丰富，更健康，填补了酱制水产品新的一页。
Claims (2)
1.一种酱鱿鱼制备方法，其特征在于：按如下方法制备：以10千克用盐、糖腌制后的鱿鱼为基准加入葡萄糖粉0.1～0.3千克，味精0.1～0.5千克，辣椒粉0.5～1.5千克，芝麻0.1～0.3千克，鱼油0.05～1千克，甘氨酸0.5～1千克，麦芽糖0.1～1千克，生姜0.1～0.2千克，番茄汁0.2～0.5千克，白砂糖0.15～0.2千克，混合搅拌均匀；
所述用盐、糖腌制后的鱿鱼是指：a.将鱿鱼洗净，切丝，放入加1～3千克的盐中，盐渍10-15小时，每隔2～2.5小时搅拌一次，然后捞出用清水清洗；
b.将清水清洗后的鱿鱼加2～3千克白砂糖，搅拌均匀，糖渍20-25小时，每2～2.5小时搅拌一次，而后捞出，控去糖水；
混合搅拌后的鱿鱼于16-20℃存放36～60小时，浸味，即成为酱鱿鱼；
所述辣椒粉为15目、20目、40目混合添加，其按质量比添加量为15目：20目：40目＝5-3：3-2:1；所述辣椒面为无任何色素添加的四川朝天椒制得。
2.根据权利要求1所述酱鱿鱼制备方法，其特征在于：
所述捞出用清水清洗，所用的清水为流动水。
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