CN103976373B - 一种蟹黄五香肉松及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种蟹黄五香肉松及其加工方法，其由以下重量份的原料制成：鱼肉120‑180、蟹味菇10‑15、蟹肉6‑10、蟹黄5‑8、山药粉30‑50、料酒5‑10、米醋6‑12、五香粉1‑2、椒盐3‑5、姜末5‑8、牛奶6‑9、鼠尾草1‑2、当归1‑3、大蓟2‑3、枳实1‑2、鲜芦根1‑2、南瓜花2‑3、石仙桃1‑2、2‑5、玉米油适量。本发明制得的蟹黄五香肉松，鲜嫩酥软，色泽光滑金黄，香气宜人，惹人食欲，风味独特；配方还增加中药成分，增强保健功效，其中当归可以活血补血；大蓟可以抗菌、降血压；南瓜花可以消除疲劳，及其他滋阴清热成分中药，有益人体健康。
Description
技术领域
本发明涉及一种蟹黄五香肉松及其制备方法，属于食品加工技术领域。
背景技术
肉松，又称肉绒、肉酥，是中国著名的汉族美食，具有营养丰富、美味可口、携带方便等特点，深受人们的喜爱。肉松是用猪的瘦肉或鱼肉、鸡肉除去水分后而制成的，扩充了即食肉肉食品的范围，但由单一的肉食品加工制得的肉松，限制了其口感及营养保健功能，随着人们生活水平的提高，对食品的品种要求更丰富，特别注重食品的保健作用，所以市场急需一种营养丰富均衡兼具保健功能，口感好且风味独特的肉松食品。
发明内容
本发明的目的在于提供一种营养丰富均衡兼具保健功能、口感好且风味独特的蟹黄五香肉松及其制备方法，迎合更多消费者的需要。
为实现上述目的，本发明采用的技术方案如下：
一种蟹黄五香肉松，是由以下重量份的原料组成：
鱼肉120-180、蟹味菇10-15、蟹肉6-10、蟹黄5-8、山药粉30-50、料酒5-10、米醋6-12、五香粉1-2、椒盐3-5、姜末5-8、牛奶6-9、鼠尾草1-2、当归1-3、大蓟2-3、枳实1-2、鲜芦根1-2、南瓜花2-3、石仙桃1-2、2-5、玉米油适量；
所述的营养添加剂由下述重量份的原料制成：海参冻干粉0.5-2、紫锥菊2-4、刺五加2-3、玉竹2-3、槐花蜜4-6、米酒适量；
所述的的营养添加剂的的制备方法为：将紫锥菊、刺五加、玉竹分别除杂洗净烘干，破碎至40-80目混合，加入混合物5-10倍米酒，在5-10℃密封静置2-4个月，离心过滤，滤液与其他剩余混合均匀，即得。
所述的蟹黄五香肉松的制备方法，包括以下步骤：
（1）、将蟹肉、蟹黄蒸熟压捣成泥混合，得蟹黄肉泥，将蟹味菇除杂放入沸水中漂烫1-3分钟，捞出打制成浆，与蟹黄肉泥、米醋、椒盐、姜末搅拌均匀，得蟹味糊；
（2）、将鱼肉去皮去骨，除杂洗净入锅，加入清水煮沸10-20分钟，捞出鱼肉，与料酒、五香粉、牛奶、营养添加剂混合搅拌，蒸制20-30分钟，捞出鱼肉沥干，做成鱼肉丝；
（3）、将鼠尾草、当归、大蓟、南瓜花、石仙桃等中药原料加水煎煮，过滤去渣，滤液喷雾干燥，得保健粉；
（4）、将鱼肉丝、保健粉与其他剩余原料混合均匀，入锅文火翻炒，同时喷涂蟹味糊、适量玉米油，待鱼肉丝蓬松即得。
上述的鼠尾草为唇形科植物鼠尾草的全草，具有清热利湿、活血调经、解毒消肿的功效；石仙桃为兰科植物石仙桃的假鳞茎或全草，可以养阴，清肺，利湿，消瘀。
本发明的有益效果：
本发明制得的蟹黄五香肉松，鲜嫩酥软，色泽光滑金黄，香气宜人，惹人食欲，风味独特；配方还增加中药成分，增强保健功效，其中当归可以活血补血；大蓟可以抗菌、降血压；南瓜花可以消除疲劳，及其他滋阴清热成分中药，有益人体健康。
具体实施方式
实施例1
一种蟹黄五香肉松，是由以下重量（斤）的原料组成：
鱼肉180、蟹味菇15、蟹肉10、蟹黄8、山药粉40、料酒10、米醋12、五香粉1、椒盐3、姜末5、牛奶6、鼠尾草1、当归2、大蓟3、枳实1、鲜芦根2、南瓜花3、石仙桃2、玉米油适量；
所述的营养添加剂由下述重量份的原料制成：海参冻干粉1.5、紫锥菊3、刺五加2、玉竹3、槐花蜜6、米酒适量；
所述的的营养添加剂的的制备方法为：将紫锥菊、刺五加、玉竹分别除杂洗净烘干，破碎至60目混合，加入混合物6倍米酒，在10℃密封静置3个月，离心过滤，滤液与其他剩余混合均匀，即得。
所述的蟹黄五香肉松的制备方法，包括以下步骤：
（1）、将蟹肉、蟹黄蒸熟压捣成泥混合，得蟹黄肉泥，将蟹味菇除杂放入沸水中漂烫3分钟，捞出打制成浆，与蟹黄肉泥、米醋、椒盐、姜末搅拌均匀，得蟹味糊；
（2）、将鱼肉去皮去骨，除杂洗净入锅，加入清水煮沸20分钟，捞出鱼肉，与料酒、五香粉、牛奶、营养添加剂混合搅拌，蒸制30分钟，捞出鱼肉沥干，做成鱼肉丝；
（3）、将鼠尾草、当归、大蓟、南瓜花、石仙桃等中药原料加水煎煮，过滤去渣，滤液喷雾干燥，得保健粉；
（4）、将鱼肉丝、保健粉与其他剩余原料混合均匀，入锅文火翻炒，同时喷涂蟹味糊、适量玉米油，待鱼肉丝蓬松即得。
Claims (1)
1.一种蟹黄五香肉松，其特征在于，是由以下重量份的原料制成：鱼肉120-180、蟹味菇10-15、蟹肉6-10、蟹黄5-8、山药粉30-50、料酒5-10、米醋6-12、五香粉1-2、椒盐3-5、姜末5-8、牛奶6-9、鼠尾草1-2、当归1-3、大蓟2-3、枳实1-2、鲜芦根1-2、南瓜花2-3、石仙桃1-2、玉米油适量，另外，所述原料还包括营养添加剂；所述的营养添加剂由下述重量份的原料制成：海参冻干粉0.5-2、紫锥菊2-4、刺五加2-3、玉竹2-3、槐花蜜4-6、米酒适量；所述的营养添加剂的制备方法为：将紫锥菊、刺五加、玉竹分别除杂洗净烘干，破碎至40-80目混合，加入混合物5-10倍米酒，在5-10℃密封静置2-4个月，离心过滤，滤液与其他剩余物混合均匀，即得。
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| CN105581266A (zh) * | 2015-12-10 | 2016-05-18 | 安徽联喆玉竹有限公司 | 一种菱角风味百舌鸟肉松的制作方法 |
| CN110063467A (zh) * | 2019-04-15 | 2019-07-30 | 上海海洋大学 | 一种鱼蟹混合肉松的制备方法 |
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| CN1685965A (zh) * | 2005-05-09 | 2005-10-26 | 费志良 | 蟹黄粉调味品及其制备方法 |
| CN103494257A (zh) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | 一种含有植物蛋白的虾肉肉松 |
| CN103494227A (zh) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | 一种苹果味猪肉肉松 |
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| CN1685965A (zh) * | 2005-05-09 | 2005-10-26 | 费志良 | 蟹黄粉调味品及其制备方法 |
| CN103494257A (zh) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | 一种含有植物蛋白的虾肉肉松 |
| CN103494227A (zh) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | 一种苹果味猪肉肉松 |
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| 调味蟹肉松休闲食品的工艺研究;谢超;《科学养鱼》;20081231(第02期);69-70 * |
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