CN103919168B - 一种即食五香甲鱼及其制备方法 - Google Patents
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Abstract
本发明公开了一种即食五香甲鱼及其制备方法,是由甲鱼、佛手柑果肉、枇杷果肉、癞葡萄果肉、洋葱汁、苹果汁、鲜荷叶、三白草、木芙蓉花、百蕊草、大黄、辣椒粉、蚝油、五香粉、白酒、食盐、花生油等原料组成。本发明有益效果为:本发明中的甲鱼味道鲜美、营养丰富,食用方便,且有食疗保健功效,配合多种中草药具有滋阴补肾,促进新陈代谢延年益寿的作用。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种甲鱼及其制备方法。
背景技术
甲鱼肉质鲜美、高蛋白、低脂肪,且营养丰富,是含有多种维生素和微量元素的滋补珍品,有清热养阴、平肝熄风、软坚散结的功效,其不仅是餐桌上的美味佳肴,而且是一种用途很广的滋补药品和中药材料,能够增强身体的抗病能力及调节人体的内分泌功能。甲鱼味道鲜美,具有极高的营养价值和药用价值,但由于甲鱼宰杀比较麻烦,且甲鱼肉不易煮透,传统的甲鱼食用方法,长时间高温使之有效成分受到不同程度的破坏,营养疗效大大降低。如果采用日常家庭的烹饪工具和方法不易获得美味的甲鱼,目前人们食用甲鱼大多以鲜食为主,具有很大的局限性,如鲜活的甲鱼运输不方便、宰杀烹饪较困难、现制保质期很短等。使人们更方便地享用甲鱼的美味和营养,正是我们所想要解决的问题。
发明内容
本发明的目的是在于提供一种即食五香甲鱼及其制备方法,方便人们的生活。
为解决这一问题,本发明所采取的技术方案为:即食五香甲鱼由以下重量份的原料组成:甲鱼120-122、佛手柑果肉20-21、枇杷果肉12-14、癞葡萄果肉8-10、洋葱汁15-16、苹果汁10-12、鲜荷叶6-8、三白草1-2、木芙蓉花2-3、百蕊草1-2、大黄1-2、辣椒粉1-2、蚝油4-5、五香粉2-3、白酒8-10、食盐6-7、花生油10-12、保健添加剂3-4、水适量。其中保健添加剂由以下重量份的原料组成:薏仁粉24-25、玫瑰粉10-12、大麦苗粉18-20、牡蛎壳粉2-3、枇杷叶4-5、郁李仁1-2、紫苏梗6-8、绞股蓝4-5、莲子心5-6、海金沙2-3、山楂叶1-2、焦山楂5-6、水适量。
本发明的即食五香甲鱼制备过程按以下步骤进行:
(1)三白草、木芙蓉花、百蕊草、大黄加适量水煎煮2-3次,每次40-50分钟,滤去残渣合并煎煮液,继续加热20-30分钟,得到中药浓缩液;
(2)甲鱼清水饲养2-3天,宰杀并去除龟甲及内脏后清洗干净,切块后用步骤(1)中药浓缩液、洋葱汁、苹果汁、白酒腌制6-8小时去腥入味,甲鱼的背甲洗刷干净后投入沸水浸烫4-5分钟,捞出备用;
(3)鲜荷叶洗净切碎,与除辣椒粉、蚝油的其他剩余成分加适量水熬煮4-5小时,过滤得汤汁;
(4)将步骤(2)中切块的甲鱼倒入步骤(3)中制得的汤汁中用小火炖煮1-2小时,捞出甲鱼块冷却后调入辣椒粉、蚝油混合均匀,盛入步骤(2)中备用的背甲中真空密封包装。
另外,保健添加剂的制作方法为:将枇杷叶、郁李仁、紫苏梗、绞股蓝、莲子心、海金沙、山楂叶、焦山楂加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
本发明中的木芙蓉花为锦葵科木槿属植物的木芙蓉的干燥花朵,有清热解毒、通经活血的作用;百蕊草为檀香科百蕊草属植物,有清热解毒、补肾涩精的作用;三白草为三白草科三白草属植物,有清热利尿、解毒消肿的作用;大黄为蓼科大黄属植物,有攻积滞、清湿热的作用。
本发明的有益效果:本发明中的甲鱼味道鲜美、营养丰富,食用方便,且有食疗保健功效,配合多种中草药具有滋阴补肾,促进新陈代谢延年益寿的作用。
具体实施方式
即食五香甲鱼,由以下重量份(kg)的原料组成:
甲鱼120、佛手柑果肉20、枇杷果肉14、癞葡萄果肉10、洋葱汁16、苹果汁12、鲜荷叶8、三白草1、木芙蓉花2、百蕊草2、大黄1、辣椒粉2、五香粉3、蚝油5、白酒10、食盐7、花生油12、保健添加剂4、水适量。
其中保健添加剂由以下重量份(kg)的原料组成:薏仁粉25、玫瑰粉12、大麦苗粉20、牡蛎壳粉3、枇杷叶5、郁李仁1、紫苏梗6、绞股蓝4、莲子心6、海金沙3、山楂叶2、焦山楂5、水适量。
制备方法,包括如下步骤:
(1)三白草、木芙蓉花、百蕊草、大黄加适量水煎煮2次,每次50分钟,滤去残渣合并煎煮液,继续加热20分钟,得到中药浓缩液;
(2)甲鱼清水饲养2天,宰杀并去除龟甲及内脏后清洗干净,切块后用步骤(1)中药浓缩液、洋葱汁、苹果汁、白酒腌制8小时去腥入味,甲鱼的背甲洗刷干净后投入沸水浸烫5分钟,捞出备用;
(3)鲜荷叶洗净切碎,与除辣椒粉、蚝油的其他剩余成分加适量水熬煮4小时,过滤得汤汁;
(4)将步骤(2)中切块的甲鱼倒入步骤(3)中制得的汤汁中用小火炖煮1小时,捞出甲鱼块冷却后调入辣椒粉、蚝油混合均匀,盛入步骤(2)中备用的背甲中真空密封包装。
另外,保健添加剂的制作方法为:将枇杷叶、郁李仁、紫苏梗、绞股蓝、莲子心、海金沙、山楂叶、焦山楂加适量水煎煮1小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
Claims (1)
1.一种即食五香甲鱼,其特征在于,由以下重量份的原料制成:甲鱼120-122、佛手柑果肉20-21、枇杷果肉12-14、癞葡萄果肉8-10、洋葱汁15-16、苹果汁10-12、鲜荷叶6-8、三白草1-2、木芙蓉花2-3、百蕊草1-2、大黄1-2、辣椒粉1-2、五香粉2-3、蚝油4-5、白酒8-10、食盐6-7、花生油10-12、保健添加剂3-4、水适量;
其中保健添加剂由下列重量份的原料制成:薏仁粉24-25、玫瑰粉10-12、大麦苗粉18-20、牡蛎壳粉2-3、枇杷叶4-5、郁李仁1-2、紫苏梗6-8、绞股蓝4-5、莲子心5-6、海金沙2-3、山楂叶1-2、焦山楂5-6、水适量;
所述保健添加剂的制备方法为:将枇杷叶、郁李仁、紫苏梗、绞股蓝、莲子心、海金沙、山楂叶、焦山楂加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得;
所述的即食五香甲鱼的制备方法包括如下步骤:
(1)三白草、木芙蓉花、百蕊草、大黄加适量水煎煮2-3次,每次40-50分钟,滤去残渣合并煎煮液,继续加热20-30分钟,得到中药浓缩液;
(2)甲鱼清水饲养2-3天,宰杀并去除龟甲及内脏后清洗干净,切块后用步骤(1)中药浓缩液、洋葱汁、苹果汁、白酒腌制6-8小时去腥入味,甲鱼的背甲洗刷干净后投入沸水浸烫4-5分钟,捞出备用;
(3)鲜荷叶洗净切碎,与除辣椒粉、蚝油的其他剩余成分加适量水熬煮4-5小时,过滤得汤汁;
(4)将步骤(2)中切块的甲鱼倒入步骤(3)中制得的汤汁中用小火炖煮1-2小时,捞出甲鱼块冷却后调入辣椒粉、蚝油混合均匀,盛入步骤(2)中备用的背甲中真空密封包装。
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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 |
CN1502270A (zh) * | 2002-11-20 | 2004-06-09 | 熊玉华 | 长寿乌龟甲鱼煨罐汤的制作方法 |
CN101946916A (zh) * | 2010-08-27 | 2011-01-19 | 汉寿锦鳞香绿色食品有限公司 | 酱板味手撕甲鱼食品的制作方法 |
CN102894409A (zh) * | 2012-10-30 | 2013-01-30 | 湖南湘湖水产有限公司 | 一种中药腌制甲鱼的工艺 |
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CN1502270A (zh) * | 2002-11-20 | 2004-06-09 | 熊玉华 | 长寿乌龟甲鱼煨罐汤的制作方法 |
CN101946916A (zh) * | 2010-08-27 | 2011-01-19 | 汉寿锦鳞香绿色食品有限公司 | 酱板味手撕甲鱼食品的制作方法 |
CN102894409A (zh) * | 2012-10-30 | 2013-01-30 | 湖南湘湖水产有限公司 | 一种中药腌制甲鱼的工艺 |
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