CN103907976A - 一种补血滋补甲鱼汤及其加工方法 - Google Patents
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Abstract
本发明公开了一种补血滋补甲鱼汤及其加工方法,由下列重量份的原料组成:甲鱼400-600、猪皮冻15-25、竹芋淀粉8-10、红枣20-40、葛仙米10-20、龙眼20-30、地黄叶2-3、甜菊叶2-3、苹果花2-4、青钱柳叶1-3、茺蔚子2-3、地笋2-4、柠檬草1-2、食品添加剂5-10、食盐4-6、红酒30-50、适量水。本发明补血滋补甲鱼汤,充分保留了甲鱼的营养成分,添加其他滋补食材成分,营养丰富,口感滋甜鲜美,食用方便;同时配方还增加了中药保健成分,使得本汤具有清热去火、滋阴润肺、补肝益气、活血补血的作用,常食人群面色红润、身强体健。
Description
技术领域
本发明涉及一种补血滋补甲鱼汤及其加工方法,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补血滋补甲鱼汤及其加工方法。
本发明采用的技术方案如下:
一种补血滋补甲鱼汤,是由下述重量份的原料制成:
甲鱼400-600、猪皮冻15-25、竹芋淀粉8-10、红枣20-40、葛仙米10-20、龙眼20-30、地黄叶2-3、甜菊叶2-3、苹果花2-4、青钱柳叶1-3、茺蔚子2-3、地笋2-4、柠檬草1-2、食品添加剂5-10、食盐4-6、红酒30-50、适量水;
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。
所述的补血滋补甲鱼汤的加工方法,包括以下步骤:
(1)、将地黄叶、甜菊叶、苹果花、地笋、柠檬草等中药原料混合,加6-10倍水煎煮,过滤去渣,得煎煮液;
(2)、将鲜甲鱼去除内脏、黄油、血水等杂物,投入70-80℃水中漂洗10-15分钟,捞出甲鱼、刮去黑膜、切块洗净入锅,加入煎煮液、红酒及适量水至没过甲鱼块2-4厘米,加热焖煮1-2小时;
(3)、将红枣、龙眼除杂处理得到果肉,加7-10倍水煮沸,加入其他剩余原料,搅拌均匀,文火熬煮1-2小时,打制成浆,液渣分离,滤渣再次研磨压滤,合并滤液,得滤液;
(4)、将滤液加入步骤(2)焖煮锅内,搅拌均匀,继续熬制20-30分钟,即可。
本发明中地笋是中药材的一种,塔花族、薄荷亚族、属于唇形目、唇形科、地笋属 植物,其芳香悦脾,可以快气,疏利悦肝,可以行血,流行营卫,畅达肤窍;葛仙米为念珠藻科植物葛仙米的藻体。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:
本发明补血滋补甲鱼汤,充分保留了甲鱼的营养成分,添加其他滋补食材成分,营养丰富,口感滋甜鲜美,食用方便;同时配方还增加了中药保健成分,使得本汤具有清热去火、滋阴润肺、补肝益气、活血补血的作用,常食人群面色红润、身强体健。
具体实施方式
一种补血滋补甲鱼汤,是由下述重量(克)的原料制成:
甲鱼500、猪皮冻25、竹芋淀粉8、红枣30、葛仙米20、龙眼30、地黄叶2、甜菊叶3、苹果花4、青钱柳叶2、茺蔚子2、地笋3、柠檬草2、食品添加剂8、食盐4、红酒40、适量水;
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15、黄秋葵15、兰香子4、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。
所述的补血滋补甲鱼汤的加工方法,包括以下步骤:
(1)、将地黄叶、甜菊叶、苹果花、地笋、柠檬草等中药原料混合,加8倍水煎煮,过滤去渣,得煎煮液;
(2)、将鲜甲鱼去除内脏、黄油、血水等杂物,投入80℃水中漂洗10分钟,捞出甲鱼、刮去黑膜、切块洗净入锅,加入煎煮液、红酒及适量水至没过甲鱼块4厘米,加热焖煮2小时;
(3)、将红枣、龙眼除杂处理得到果肉,加8倍水煮沸,加入其他剩余原料,搅拌均匀,文火熬煮2小时,打制成浆,液渣分离,滤渣再次研磨压滤,合并滤液,得滤液;
(4)、将滤液加入步骤(2)焖煮锅内,搅拌均匀,继续熬制30分钟,即可。
Claims (2)
1.一种补血滋补甲鱼汤,其特征在于,是由下述重量份的原料制成:
甲鱼400-600、猪皮冻15-25、竹芋淀粉8-10、红枣20-40、葛仙米10-20、龙眼20-30、地黄叶2-3、甜菊叶2-3、苹果花2-4、青钱柳叶1-3、茺蔚子2-3、地笋2-4、柠檬草1-2、食品添加剂5-10、食盐4-6、红酒30-50、适量水;
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所述的补血滋补甲鱼汤的加工方法,其特征在于包括以下步骤:
(1)、将地黄叶、甜菊叶、苹果花、地笋、柠檬草等中药原料混合,加6-10倍水煎煮,过滤去渣,得煎煮液;
(2)、将鲜甲鱼去除内脏、黄油、血水等杂物,投入70-80℃水中漂洗10-15分钟,捞出甲鱼、刮去黑膜、切块洗净入锅,加入煎煮液、红酒及适量水至没过甲鱼块2-4厘米,加热焖煮1-2小时;
(3)、将红枣、龙眼除杂处理得到果肉,加7-10倍水煮沸,加入其他剩余原料,搅拌均匀,文火熬煮1-2小时,打制成浆,液渣分离,滤渣再次研磨压滤,合并滤液,得滤液;
(4)、将滤液加入步骤(2)焖煮锅内,搅拌均匀,继续熬制20-30分钟,即可。
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CN101023799A (zh) * | 2006-02-20 | 2007-08-29 | 耿军 | 一种怀膝甲鱼汤及其制作方法 |
CN101253979A (zh) * | 2008-04-02 | 2008-09-03 | 金正纯 | 灵芝甲鱼六珍汤 |
CN102524774A (zh) * | 2011-12-08 | 2012-07-04 | 张庆之 | 甲鱼药膳罐头 |
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CN101023799A (zh) * | 2006-02-20 | 2007-08-29 | 耿军 | 一种怀膝甲鱼汤及其制作方法 |
CN101253979A (zh) * | 2008-04-02 | 2008-09-03 | 金正纯 | 灵芝甲鱼六珍汤 |
CN102524774A (zh) * | 2011-12-08 | 2012-07-04 | 张庆之 | 甲鱼药膳罐头 |
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CN105519987A (zh) * | 2014-09-29 | 2016-04-27 | 内江市享寿水产品有限责任公司 | 金甲营养羹 |
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