CN103892370A - 一种参芪甲鱼汤粉及其加工方法 - Google Patents
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Abstract
本发明公开了一种参芪甲鱼汤粉及其加工方法,由下列重量份的原料组成:甲鱼300-400、海藻粉15-30、香菇20-40、燕麦15-30、牛蒡根10-20、榴莲核10-15、黄芪5-8、党参3-6、茯苓2-3、八月瓜根2-3、百蕊草1-3、甘菊花2-3、菖蒲根2-3、料酒40-60、葱白粉6-10、姜粉5-8、食盐3-5、食品添加剂6-10。本发明参芪甲鱼汤粉,集储存、食用方便于一体,营养丰富均衡,味道鲜香美味,将滋肝肾之阴的甲鱼与益气健脾的黄芪和补中益气的党参配合,同时添加其他中药有益成分协同作用,阴阳互补,五脏俱益,提高机体免疫功能,增强机体抗衰老、抗疲劳效果,有益人体健康。
Description
技术领域
本发明涉及一种参芪甲鱼汤粉及其加工方法,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参芪甲鱼汤粉及其加工方法。
本发明采用的技术方案如下:
一种参芪甲鱼汤粉,是由下述重量份的原料制成:
甲鱼300-400、海藻粉15-30、香菇20-40、燕麦15-30、牛蒡根10-20、榴莲核10-15、黄芪5-8、党参3-6、茯苓2-3、八月瓜根2-3、百蕊草1-3、甘菊花2-3、菖蒲根2-3、料酒40-60、葱白粉6-10、姜粉5-8、食盐3-5、食品添加剂6-10;
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。
所述的参芪甲鱼汤粉的加工方法,包括以下步骤:
(1)、将牛蒡根去皮切块洗净,与泡发香菇、榴莲壳、燕麦一并入锅,加合并物重6-8倍水煮制1-2小时,打制成浆,得浆液;
(2)、将黄芪、党参洗净晒干粉碎,与葱白粉、姜粉、食盐、黄酒搅拌均匀,浇淋除杂洗净切块的鲜甲鱼块上,静置30-60分钟,隔水蒸至熟透,待用;
(3)、将茯苓、八月瓜根、百蕊草、甘菊花、菖蒲根混合,加4-8倍水煎煮1-2小时,过滤去渣,得煎煮液;
(4)、将浆液、煎煮液与步骤(2)蒸制甲鱼一并入锅,加水熬煮至甲鱼肉熟烂,捞出甲鱼骨,剩余物打制成浆,液渣分离,滤液喷雾干燥,得营养粉,滤渣烘干与其他剩余原料混合炒制出香,与营养粉混合,即得。
本发明中八月瓜根为木通科植物木通、三叶木通及白木通的根,具有补肾益精、强阴、活血的功效。百蕊草为檀香科百蕊草属植物百蕊草的全草,具有补气益肾,清热解毒,解暑的功效。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:
本发明参芪甲鱼汤粉,集储存、食用方便于一体,营养丰富均衡,味道鲜香美味,将滋肝肾之阴的甲鱼与益气健脾的黄芪和补中益气的党参配合,同时添加其他中药有益成分协同作用,阴阳互补,五脏俱益,提高机体免疫功能,增强机体抗衰老、抗疲劳效果,有益人体健康。
具体实施方式
一种参芪甲鱼汤粉,是由下述重量(克)的原料制成:
甲鱼400、海藻粉30、香菇30、燕麦30、牛蒡根15、榴莲核15、黄芪6、党参5、茯苓3、八月瓜根2、百蕊草2、甘菊花2、菖蒲根2、料酒40、葱白粉10、姜粉8、食盐4、食品添加剂10;
所述的食品添加剂由下述重量(克)的原料制成:海木耳15、蒜泥15、黄秋葵13、兰香子6、马黛茶超微粉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。
所述的参芪甲鱼汤粉的加工方法,包括以下步骤:
(1)、将牛蒡根去皮切块洗净,与泡发香菇、榴莲壳、燕麦一并入锅,加合并物重6倍水煮制2小时,打制成浆,得浆液;
(2)、将黄芪、党参洗净晒干粉碎,与葱白粉、姜粉、食盐、黄酒搅拌均匀,浇淋除杂洗净切块的鲜甲鱼块上,静置30分钟,隔水蒸至熟透,待用;
(3)、将茯苓、八月瓜根、百蕊草、甘菊花、菖蒲根混合,加6倍水煎煮2小时,过滤去渣,得煎煮液;
(4)、将浆液、煎煮液与步骤(2)蒸制甲鱼一并入锅,加水熬煮至甲鱼肉熟烂,捞出甲鱼骨,剩余物打制成浆,液渣分离,滤液喷雾干燥,得营养粉,滤渣烘干与其他剩余原料混合炒制出香,与营养粉混合,即得。
Claims (2)
1.一种参芪甲鱼汤粉,其特征在于,是由下述重量份的原料制成:
甲鱼300-400、海藻粉15-30、香菇20-40、燕麦15-30、牛蒡根10-20、榴莲核10-15、黄芪5-8、党参3-6、茯苓2-3、八月瓜根2-3、百蕊草1-3、甘菊花2-3、菖蒲根2-3、料酒40-60、葱白粉6-10、姜粉5-8、食盐3-5、食品添加剂6-10;
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所述的参芪甲鱼汤粉的加工方法,其特征在于包括以下步骤:
(1)、将牛蒡根去皮切块洗净,与泡发香菇、榴莲壳、燕麦一并入锅,加合并物重6-8倍水煮制1-2小时,打制成浆,得浆液;
(2)、将黄芪、党参洗净晒干粉碎,与葱白粉、姜粉、食盐、黄酒搅拌均匀,浇淋除杂洗净切块的鲜甲鱼块上,静置30-60分钟,隔水蒸至熟透,待用;
(3)、将茯苓、八月瓜根、百蕊草、甘菊花、菖蒲根混合,加4-8倍水煎煮1-2小时,过滤去渣,得煎煮液;
(4)、将浆液、煎煮液与步骤(2)蒸制甲鱼一并入锅,加水熬煮至甲鱼肉熟烂,捞出甲鱼骨,剩余物打制成浆,液渣分离,滤液喷雾干燥,得营养粉,滤渣烘干与其他剩余原料混合炒制出香,与营养粉混合,即得。
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CN104323352A (zh) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | 益气保健汤料及其制作方法 |
CN111955703A (zh) * | 2020-08-28 | 2020-11-20 | 成都中医药大学 | 一种白乌鱼鱼汤粉及其制备方法 |
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CN102524774A (zh) * | 2011-12-08 | 2012-07-04 | 张庆之 | 甲鱼药膳罐头 |
CN103478363A (zh) * | 2013-09-26 | 2014-01-01 | 李迪华 | 一种保健茶 |
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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 |
CN101023799A (zh) * | 2006-02-20 | 2007-08-29 | 耿军 | 一种怀膝甲鱼汤及其制作方法 |
CN102524774A (zh) * | 2011-12-08 | 2012-07-04 | 张庆之 | 甲鱼药膳罐头 |
CN103478363A (zh) * | 2013-09-26 | 2014-01-01 | 李迪华 | 一种保健茶 |
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CN104323352A (zh) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | 益气保健汤料及其制作方法 |
CN111955703A (zh) * | 2020-08-28 | 2020-11-20 | 成都中医药大学 | 一种白乌鱼鱼汤粉及其制备方法 |
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