CN103907967B - 一种即食海鱼包心丸的制备方法 - Google Patents
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Abstract
本发明公开一种即食海鱼包心丸的制备方法，包括1）包皮的制备：取新鲜海鱼剔骨去皮，加入放有冰块的打浆机中打浆，在海鱼肉中加入食用盐、陈醋、胡椒粉、姜末、米酒、蛋清、生粉、淮山粉、红薯粉，搅拌均匀直至有弹性后备用；2）包心的制备：取新鲜海鱼剔骨去皮，在海鱼肉中加入芋苗酸，粉碎后配以汤汁，冷藏后辅以佐料搅拌均匀备用；所述汤汁由丹竹、陈皮、桂圆、芋苗酸、生姜、胡椒、熬制而成；3）包皮和包心用包心机罐装得生海鱼包心丸；4）将生海鱼包心丸放入蒸锅中蒸熟后，进行干燥处理制得即食海鱼包心丸。本发明的海鱼包皮鲜嫩、口感好，无腥味，且营养丰富；海鱼包心中加入芋苗酸，不仅增加了营养价值，还可以去油腻，增强口感。
Description
技术领域
本发明涉及鱼丸的加工技术领域，具体涉及一种即食海鱼包心丸的制备方法。
背景技术
鱼丸因注重选料、制作工艺及营养价值高而名闻遐迩。鱼丸多以鲜黄鱼、马鲛鱼、鳗鱼、小参鲨为主料，剁碎鱼肉，加适量姜汁、食盐、味精，捣成鱼泥，调进薯粉，搅匀后挤成小圆球，入沸汤煮熟。鱼肉营养丰富，具有滋补健胃、利水消肿、通乳、清热解毒、止嗽下气的功效；并且鱼肉含有丰富的镁元素，对心血管系统有很好的保护作用，有利于预防高血压、心肌梗死等心血管疾病；另外鱼肉中富含维生素A、铁、钙、磷等，常吃鱼还有养肝补血、泽肤养发健美的功效。现有的鱼丸制作工艺，特别是海鱼丸的制作工艺，均采用传统的打浆方法，不仅口感不够新鲜，而且海鱼的营养价值流失较多。
发明内容
本发明的目的是提供一种即食海鱼包心丸的制备方法，制备出的海鱼丸具备可直接食用、营养丰富、口感好的特点。
本发明采用的技术方案如下：
一种即食海鱼包心丸的制备方法，所述海鱼包心丸包括包皮和包心，包括以下步骤：
1)包皮的制备：取新鲜海鱼剔骨去皮，加入放有冰块的打浆机中打浆，在海鱼肉中加入占海鱼肉重量百分比的食用盐1-2％、陈醋0.2-0.5％、胡椒粉0.05-0.08％、姜末0.06-0.09％、米酒0.2-0.5％、蛋清0.3-0.6％、生粉0.8-1％、淮山粉10-15％、红薯粉15-50％，搅拌均匀直至有弹性后备用；
2)包心的制备：取新鲜海鱼剔骨去皮，在海鱼肉中加入占海鱼肉重量百分比的芋苗酸20-30％，共同粉碎后配以汤汁，冷藏后辅以佐料搅拌均匀备用；所述汤汁由丹竹、陈皮、桂圆、芋苗酸、生姜、胡椒、熬制而成；
3)将重量百分比为100：40-60的包皮和包心用包心机灌装得生海鱼包心丸；
4)将生海鱼包心丸放入蒸锅中蒸熟后，进行干燥处理制得即食海鱼包心丸。
优选的，所述佐料为盐、干辣椒、甘草、葱混合而成。
优选的，在步骤1)中，在海鱼肉中加入占海鱼肉重量百分比的食用盐1.5％、陈醋0.4％、胡椒粉0.06％、姜末0.08％、米酒0.4％、蛋清0.5％、生粉0.9％、淮山粉12％、红薯粉30％，搅拌均匀直至有弹性后备用。
优选的，所述海鱼为黄花鱼、秋刀鱼、带鱼、金枪鱼、红衫鱼中的一种或几种。
与现有技术相比，本发明的海鱼包皮鲜嫩、口感好，无腥味，且营养丰富；海鱼包心中加入芋苗酸，不仅增加了营养价值，还可以去油腻，增强口感；汤汁由丹竹、陈皮、桂圆、芋苗酸、生姜、胡椒、熬制而成，可以养胃，调节海鱼丸的味道；并且海盐量低、特别适合老人家食用。
具体实施方式
下面以实施例做进一步说明，但本发明并不局限于这些实施例。
实施例1
一种即食海鱼包心丸的制备方法，所述海鱼包心丸包括包皮和包心，包括以下步骤，所述海鱼为黄花鱼、秋刀鱼、带鱼、金枪鱼和红衫鱼。
包皮的制备：取新鲜海鱼剔骨去皮，加入放有冰块的打浆机中打浆，在海鱼肉中加入占海鱼肉重量百分比的食用盐1％、陈醋0.2％、胡椒粉0.05％、姜末0.06％、米酒0.2％、蛋清0.3％、生粉0.8％、淮山粉10％、红薯粉15％，搅拌均匀直至有弹性后备用。
包心的制备：取新鲜海鱼剔骨去皮，在海鱼肉中加入占海鱼肉重量百分比的芋苗酸20％，共同粉碎后配以汤汁，冷藏后辅以佐料搅拌均匀备用；所述汤汁由丹竹、陈皮、桂圆、芋苗酸、生姜、胡椒、熬制而成；所述佐料为盐、干辣椒、甘草、葱混合而成。
将重量百分比为100：40的包皮和包心用包心机灌装得生海鱼包心丸。
将生海鱼包心丸放入蒸锅中蒸熟后，进行干燥处理制得即食海鱼包心丸。
实施例2
一种即食海鱼包心丸的制备方法，所述海鱼包心丸包括包皮和包心，包括以下步骤，所述海鱼为黄花鱼和秋刀鱼：
包皮的制备：取新鲜海鱼剔骨去皮，加入放有冰块的打浆机中打浆，在海鱼肉中加入占海鱼肉重量百分比的食用盐1.5％、陈醋0.4％、胡椒粉0.06％、姜末0.08％、米酒0.4％、蛋清0.5％、生粉0.9％、淮山粉12％、红薯粉30％，搅拌均匀直至有弹性后备用。
包心的制备：取新鲜海鱼剔骨去皮，在海鱼肉中加入占海鱼肉重量百分比的芋苗酸25％，共同粉碎后配以汤汁，冷藏后辅以佐料搅拌均匀备用；所述汤汁由丹竹、陈皮、桂圆、芋苗酸、生姜、胡椒、熬制而成；所述佐料为盐、干辣椒、甘草、葱混合而成。
将重量百分比为100：50的包皮和包心用包心机灌装得生海鱼包心丸。
将生海鱼包心丸放入蒸锅中蒸熟后，进行干燥处理制得即食海鱼包心丸。
实施例3
一种即食海鱼包心丸的制备方法，所述海鱼包心丸包括包皮和包心，包括以下步骤。所述海鱼为黄花鱼。
包皮的制备：取新鲜海鱼剔骨去皮，加入放有冰块的打浆机中打浆，在海鱼肉中加入占海鱼肉重量百分比的食用盐2％、陈醋0.5％、胡椒粉0.08％、姜末0.09％、米酒0.5％、蛋清0.6％、生粉1％、淮山粉15％、红薯粉50％，搅拌均匀直至有弹性后备用。
包心的制备：取新鲜海鱼剔骨去皮，在海鱼肉中加入占海鱼肉重量百分比的芋苗酸30％，共同粉碎后配以汤汁，冷藏后辅以佐料搅拌均匀备用；所述汤汁由丹竹、陈皮、桂圆、芋苗酸、生姜、胡椒、熬制而成；所述佐料为盐、干辣椒、甘草、葱混合而成。
将重量百分比为100：60的包皮和包心用包心机灌装得生海鱼包心丸。
将生海鱼包心丸放入蒸锅中蒸熟后，进行干燥处理制得即食海鱼包心丸。
Claims (4)
1.一种即食海鱼包心丸的制备方法，所述海鱼包心丸包括包皮和包心，其特征在于，包括以下步骤：
1)包皮的制备：取新鲜海鱼剔骨去皮，加入放有冰块的打浆机中打浆，在海鱼肉中加入占海鱼肉重量百分比的食用盐1-2％、陈醋0.2-0.5％、胡椒粉0.05-0.08％、姜末0.06-0.09％、米酒0.2-0.5％、蛋清0.3-0.6％、生粉0.8-1％、淮山粉10-15％、红薯粉15-50％，搅拌均匀直至有弹性后备用；
2)包心的制备：取新鲜海鱼剔骨去皮，在海鱼肉中加入占海鱼肉重量百分比的芋苗酸20-30％，共同粉碎后配以汤汁，冷藏后辅以佐料搅拌均匀备用；所述汤汁由丹竹、陈皮、桂圆、芋苗酸、生姜、胡椒、熬制而成；
3)将重量百分比为100：40-60的包皮和包心用包心机灌装得生海鱼包心丸；
4)将生海鱼包心丸放入蒸锅中蒸熟后，进行干燥处理制得即食海鱼包心丸。
2.根据权利要求1所述的即食海鱼包心丸的制备方法，其特征在于：所述佐料为盐、干辣椒、甘草、葱混合而成。
3.根据权利要求1所述的即食海鱼包心丸的制备方法，其特征在于：在步骤1)中，在海鱼肉中加入占海鱼肉重量百分比的食用盐1.5％、陈醋0.4％、胡椒粉0.06％、姜末0.08％、米酒0.4％、蛋清0.5％、生粉0.9％、淮山粉12％、红薯粉30％，搅拌均匀直至有弹性后备用。
4.根据权利要求1所述的即食海鱼包心丸的制备方法，其特征在于：所述海鱼为黄花鱼、秋刀鱼、带鱼、金枪鱼、红衫鱼中的一种或几种。
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| CN102987451A (zh) * | 2011-09-09 | 2013-03-27 | 童友忠 | 一种鱼丸的加工工艺 |
| CN103125988A (zh) * | 2013-03-14 | 2013-06-05 | 盐城工学院 | 一种梭鱼鱼丸及其制作方法 |
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| CN102885335A (zh) * | 2012-11-05 | 2013-01-23 | 南京大地冷冻食品有限公司 | 一种速冻海鲜鱼丸及其加工方法 |
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Effective date of registration: 20170622 Address after: Guangdong province Shantou city Haojiang District 515071 Green Lantern basket on the south side of Hong Kong Patentee after: Shantou City DAHAO Li second Food Co. Ltd. Address before: 535000 the Guangxi Zhuang Autonomous Region Qinzhou District of Qinnan City long Dun Lane 5 Patentee before: Wang Qin |