CN103989197B - 一种夏季养生即食甲鱼及其制备方法 - Google Patents
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Abstract
本发明公开了一种夏季养生即食甲鱼及其制备方法，是由甲鱼、芦笋、芹菜茎、刀豆、小麦仁、绿豆、木香、竹茹、柏子仁、石油菜、瓦松、冬瓜叶、芝麻油、椒盐粉等原料组成。本发明有益效果为：有益于夏季人体脏腑调理，顺应自然季节变化，针对性强，在具有清热消暑作用的同时又能养阴润燥、生津止渴，兼有清肝明目、安神除烦之功，养生保健功效突出。
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夏季养生即食甲鱼及其制备方法，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：夏季养生即食甲鱼由以下重量份的原料组成：甲鱼400-410、芦笋60-65、芹菜茎20-22、刀豆16-18、小麦仁40-42、绿豆26-27、木香1-2、竹茹2-3、柏子仁2-3、石油菜1-2、瓦松2-3、冬瓜叶3-4、芝麻油10-12、椒盐粉15-16、保健添加剂12-13、水适量。其中保健添加剂由以下重量份的原料组成：板栗粉32-34、小麦胚芽粉16-18、石榴籽粉5-6、绿豆皮10-12、鱼腥草2-3、王不留行4-5、千屈菜1-2、鸭跖草2-3、桃根8-10、金银花5-6、茵陈蒿1-2、地骨皮2-3、水适量。
本发明的夏季养生即食甲鱼制备过程按以下步骤进行：
（1）木香、竹茹、柏子仁、石油菜、瓦松、冬瓜叶加适量水煎煮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）芦笋、芹菜茎洗净，刀豆、小麦仁、绿豆用小火炒香，与除芝麻油、椒盐粉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芝麻油、椒盐粉混合均匀，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：将绿豆皮、鱼腥草、王不留行、千屈菜、鸭跖草、桃根、金银花、茵陈蒿、地骨皮加适量水煎煮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。
本发明中的木香为菊科木香属植物云木香的干燥根，入药有行气止痛、和合五脏的功效；石油菜为荨麻科植物波缘冷水花的全草，有清热解毒、润肺止咳的功效；瓦松为景天科瓦松属植物，具有清热解毒、止血、利湿消肿的功效。
本发明的有益效果：有益于夏季人体脏腑调理，顺应自然季节变化，针对性强，在具有清热消暑作用的同时又能养阴润燥、生津止渴，兼有清肝明目、安神除烦之功，养生保健功效突出。
具体实施方式
夏季养生即食甲鱼，由以下重量份（kg）的原料组成：
甲鱼400、芦笋65、芹菜茎20、刀豆16、小麦仁40、绿豆26、木香1、竹茹3、柏子仁2、石油菜2、瓦松3、冬瓜叶3、芝麻油10、椒盐粉16、保健添加剂12、水适量。
其中保健添加剂由以下重量份（kg）的原料组成：板栗粉32、小麦胚芽粉18、石榴籽粉6、绿豆皮12、鱼腥草3、王不留行4、千屈菜1、鸭跖草2、桃根8、金银花5、茵陈蒿1、地骨皮3、水适量。
制备方法，包括如下步骤：
（1）木香、竹茹、柏子仁、石油菜、瓦松、冬瓜叶加适量水煎煮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）中药浓缩液腌制6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）芦笋、芹菜茎洗净，刀豆、小麦仁、绿豆用小火炒香，与除芝麻油、椒盐粉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芝麻油、椒盐粉混合均匀，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：将绿豆皮、鱼腥草、王不留行、千屈菜、鸭跖草、桃根、金银花、茵陈蒿、地骨皮加适量水煎煮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 (2)
1.一种夏季养生即食甲鱼，其特征在于，由以下重量份的原料制成：甲鱼400-410、芦笋60-65、芹菜茎20-22、刀豆16-18、小麦仁40-42、绿豆26-27、木香1-2、竹茹2-3、柏子仁2-3、石油菜1-2、瓦松2-3、冬瓜叶3-4、芝麻油10-12、椒盐粉15-16、保健添加剂12-13、水适量；其中保健添加剂由下列重量份的原料制成：板栗粉32-34、小麦胚芽粉16-18、石榴籽粉5-6、绿豆皮10-12、鱼腥草2-3、王不留行4-5、千屈菜1-2、鸭跖草2-3、桃根8-10、金银花5-6、茵陈蒿1-2、地骨皮2-3、水适量；制备方法为：将绿豆皮、鱼腥草、王不留行、千屈菜、鸭跖草、桃根、金银花、茵陈蒿、地骨皮加适量水煎煮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即得。
2.根据权利要求l所述的夏季养生即食甲鱼的制备方法，其特征在于，包括如下步骤：
（1）木香、竹茹、柏子仁、石油菜、瓦松、冬瓜叶加适量水煎煮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）芦笋、芹菜茎洗净，刀豆、小麦仁、绿豆用小火炒香，与除芝麻油、椒盐粉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芝麻油、椒盐粉混合均匀，盛入步骤（2）中备用的背甲中真空密封包装。
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| CN104305338A (zh) * | 2014-09-25 | 2015-01-28 | 章宏卫 | 一种醉酒卤香甲鱼及其制备方法 |
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| CN1152615C (zh) * | 2002-06-06 | 2004-06-09 | 李怀泉 | 一种药膳甲鱼的制作方法 |
| CN1543814A (zh) * | 2003-11-23 | 2004-11-10 | 王维亭 | 保健甲鱼罐头 |
| CN102894409B (zh) * | 2012-10-30 | 2013-10-09 | 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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