CN103876206A - 一种甲鱼滋补汤及其加工方法 - Google Patents
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Abstract
本发明公开了一种甲鱼滋补汤及其加工方法,由下列重量份的原料组成:甲鱼450-500、仙掌子30-40、红枣10-20、莲子20-40、核桃仁15-30、黑豆10-15、向日葵叶1-3、葛花2-3、五味子1-2、绞股蓝1-2、双肾草1-2、食品添加剂6-9、米酒30-50、米醋15-25、盐3-6、葱白5-10、姜片5-10、水适量。本发明甲鱼滋补汤,配方中含有绞股蓝成分,可以抗癌、抗衰老;葛花可以护肝养胃,五味子、双肾草均可补肾益肾,向日葵叶可以健胃帮助消化,长期食用,有益健康,滋补五脏,增强身体机能,适合各种人群食用。
Description
技术领域
本发明涉及一种甲鱼滋补汤及其加工方法,属于食品加工技术领域。
背景技术
甲鱼,又称鳖、团鱼、元鱼、乌龟、王八等,不但味道鲜美、高蛋白、低脂肪,而且是含有多种维生素和微量元素的滋补珍品,能够增强身体的抗病能力及调节人体的内分泌功能,也是提高母乳质量、增强婴儿的免疫力及智力的滋补佳品,因其具有较好的食用保健价值和较高的经济价值,而被人们青睐。
但是自古以来甲鱼除鲜活烹调或利用甲壳等部分入药外,甲鱼的深加工开发利用却无法跟上甲鱼人工养殖业的发展,为了增加甲鱼的食用范围,开阔甲鱼市场,提供一种营养丰富兼具良好保健功能的甲鱼食品,及简单易行的加工工艺,充分利用甲鱼的营养价值,满足人们对食品的营养保健需求。
发明内容
本发明的目的在于提供一种甲鱼滋补汤及其加工方法。
本发明采用的技术方案如下:
一种甲鱼滋补汤,是由下述重量份的原料制成:
甲鱼450-500、仙掌子30-40、红枣10-20、莲子20-40、核桃仁15-30、黑豆10-15、向日葵叶1-3、葛花2-3、五味子1-2、绞股蓝1-2、双肾草1-2、食品添加剂6-9、米酒30-50、米醋15-25、盐3-6、葱白5-10、姜片5-10、水适量;
所述的食品添加剂由下述重量份的原料制成:海木耳10-20、蒜泥15-20、黄秋葵10-15、兰香子4-6、马黛茶超微粉5-8、沙棘油适量;
所述的的食品添加剂的的加工方法为:将黄秋葵放入沸水焯烫1-2分钟,捞出与去根洗净海木耳一并破碎,加水煮沸,加入蒜泥、兰香子、马黛茶超微粉及适量沙棘油,搅拌均匀,文火熬制稠状,打制成浆,冷冻干燥研磨成粉,即可。
所述的甲鱼滋补汤的加工方法,包括以下步骤:
(1)、将甲鱼宰杀,去除内脏、黄油,放入沸水灼烫去除血水后,捞出甲鱼、刮去黑膜、切块洗净,待用;
(2)、将向日葵叶、葛花、五味子、绞股蓝、双肾草粉碎至40-80目,加5-10倍水煎煮1-2小时,过滤去渣,滤液超滤得精制液;
(3)、将莲子、核桃仁、黑豆除杂洗净,加入清水浸泡5-10小时,捞出混合后放入豆浆机,加10-20倍水打制成浆,过滤去渣得豆仁浆;
(4)、将仙掌子、红枣除杂洗净得到果肉,加1-2倍水打制成浆,与米酒搅拌均匀,得果米酒;
(5)、将洗净甲鱼块入锅,加入精制液、米醋、姜片,再加水没过甲鱼2-3厘米,焖煮至沸10-15分钟,再加入豆仁浆、果米酒及其他剩余原料混匀,文火熬制甲鱼熟烂,即得。
本发明中双肾草为兰科植物长距玉凤花的块茎,具有滋阴益肾的功能。仙掌子为仙人掌科植物仙人掌的果实,能清热生津,补脾健胃、除烦止渴。马黛茶是冬青科生木本植物大叶,马黛树一般株高3-6米,野生的可达20米,树叶翠绿,呈椭圆形,枝叶间开雪白小花,生长于南美洲。美洲人对这种叶子的处理方法和中国的茶叶相似,所以在中国把这种美洲特有的叶子称为马黛茶。
与现有技术相比,本发明的优点是:
本发明甲鱼滋补汤,配方中含有绞股蓝成分,可以抗癌、抗衰老;葛花可以护肝养胃,五味子、双肾草均可补肾益肾,向日葵叶可以健胃帮助消化,长期食用,有益健康,滋补五脏,增强身体机能,适合各种人群食用。
具体实施方式
一种甲鱼滋补汤,是由下述重量(克)的原料制成:
甲鱼450、仙掌子30、红枣20、莲子30、核桃仁20、黑豆15、向日葵叶2、葛花2、五味子1、绞股蓝2、双肾草1、食品添加剂9、米酒35、米醋25、盐5、葱白8、姜片8、水适量;
所述的食品添加剂由下述重量(克)的原料制成:海木耳20、蒜泥16、黄秋葵14、兰香子6、马黛茶超微粉6、沙棘油适量;
所述的的食品添加剂的的加工方法为:将黄秋葵放入沸水焯烫1分钟,捞出与去根洗净海木耳一并破碎,加水煮沸,加入蒜泥、兰香子、马黛茶超微粉及适量沙棘油,搅拌均匀,文火熬制稠状,打制成浆,冷冻干燥研磨成粉,即可。
所述的甲鱼滋补汤的加工方法,包括以下步骤:
(1)、将甲鱼宰杀,去除内脏、黄油,放入沸水灼烫去除血水后,捞出甲鱼、刮去黑膜、切块洗净,待用;
(2)、将向日葵叶、葛花、五味子、绞股蓝、双肾草粉碎至40目,加6倍水煎煮2小时,过滤去渣,滤液超滤得精制液;
(3)、将莲子、核桃仁、黑豆除杂洗净,加入清水浸泡8小时,捞出混合后放入豆浆机,加12倍水打制成浆,过滤去渣得豆仁浆;
(4)、将仙掌子、红枣除杂洗净得到果肉,加2倍水打制成浆,与米酒搅拌均匀,得果米酒;
(5)、将洗净甲鱼块入锅,加入精制液、米醋、姜片,再加水没过甲鱼2厘米,焖煮至沸10分钟,再加入豆仁浆、果米酒及其他剩余原料混匀,文火熬制甲鱼熟烂,即得。
Claims (2)
1.一种甲鱼滋补汤,其特征在于,是由下述重量份的原料制成:
甲鱼450-500、仙掌子30-40、红枣10-20、莲子20-40、核桃仁15-30、黑豆10-15、向日葵叶1-3、葛花2-3、五味子1-2、绞股蓝1-2、双肾草1-2、食品添加剂6-9、米酒30-50、米醋15-25、盐3-6、葱白5-10、姜片5-10、水适量;
所述的食品添加剂由下述重量份的原料制成:海木耳10-20、蒜泥15-20、黄秋葵10-15、兰香子4-6、马黛茶超微粉5-8、沙棘油适量;
所述的的食品添加剂的的加工方法为:将黄秋葵放入沸水焯烫1-2分钟,捞出与去根洗净海木耳一并破碎,加水煮沸,加入蒜泥、兰香子、马黛茶超微粉及适量沙棘油,搅拌均匀,文火熬制稠状,打制成浆,冷冻干燥研磨成粉,即可。
2.一种如权利要求1所述的甲鱼滋补汤的加工方法,其特征在于包括以下步骤:
(1)、将甲鱼宰杀,去除内脏、黄油,放入沸水灼烫去除血水后,捞出甲鱼、刮去黑膜、切块洗净,待用;
(2)、将向日葵叶、葛花、五味子、绞股蓝、双肾草粉碎至40-80目,加5-10倍水煎煮1-2小时,过滤去渣,滤液超滤得精制液;
(3)、将莲子、核桃仁、黑豆除杂洗净,加入清水浸泡5-10小时,捞出混合后放入豆浆机,加10-20倍水打制成浆,过滤去渣得豆仁浆;
(4)、将仙掌子、红枣除杂洗净得到果肉,加1-2倍水打制成浆,与米酒搅拌均匀,得果米酒;
(5)、将洗净甲鱼块入锅,加入精制液、米醋、姜片,再加水没过甲鱼2-3厘米,焖煮至沸10-15分钟,再加入豆仁浆、果米酒及其他剩余原料混匀,文火熬制甲鱼熟烂,即得。
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CN1385107A (zh) * | 2002-06-06 | 2002-12-18 | 李怀泉 | 一种药膳甲鱼的制作方法 |
CN1522609A (zh) * | 2003-09-01 | 2004-08-25 | 王日平 | 一种黑色保健食品及其制做该食品的锅和该食品的制做方法 |
CN1879861A (zh) * | 2006-02-10 | 2006-12-20 | 陈永丽 | 一种保健品及其制作方法 |
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CN104187943A (zh) * | 2014-08-05 | 2014-12-10 | 合肥瑾翔医药科技有限公司 | 一种当归鸡肉汤 |
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