CN103989198B - 一种美味蒜香甲鱼及其制备方法 - Google Patents
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Abstract
本发明公开了一种美味蒜香甲鱼及其制备方法,是由甲鱼、枸杞芽、金耳、麒麟菜、猴头菇、苣荬菜、覆盆子、黑豆、蒜米、蜂王浆冻干粉、浙贝母、延胡索、伽蓝菜、儿茶、五加皮、桃树叶、米醋、白酒、干姜、盐、茶籽油、小茴香粉、蒜蓉、鲍鱼汁等原料组成。本发明有益效果为:大蒜具有极好的抗炎灭菌的作用,且具有独特的香味,甲鱼具有滋阴凉血、补益调中、补肾健骨等作用,二者相结合不仅营养丰富,而且风味独特、美味可口,另外还有很好的食疗保健效果。
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美味蒜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:美味蒜香甲鱼由以下重量份的原料组成:甲鱼300-310、枸杞芽40-43、金耳12-14、麒麟菜16-18、猴头菇6-8、苣荬菜22-24、覆盆子10-12、黑豆30-32、蒜米10-12、蜂王浆冻干粉3-4、浙贝母2-3、延胡索1-2、伽蓝菜1-2、儿茶2-3、五加皮1-2、桃树叶3-4、米醋9-10、白酒6-8、干姜2-3、盐12-14、茶籽油15-16、小茴香粉1-2、蒜蓉2-3、鲍鱼汁4-5、保健添加剂10-11、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。
本发明的美味蒜香甲鱼制备过程按以下步骤进行:
(1)浙贝母、延胡索、伽蓝菜、儿茶、五加皮、桃树叶加适量水煎煮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、米醋、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)金耳、猴头菇、麒麟菜洗净泡发,黑豆用小火炒香,与除小茴香粉、蒜蓉、鲍鱼汁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小茴香粉、蒜蓉、鲍鱼汁混合均匀,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。
本发明中的儿茶为豆科金合欢属植物,入药有清热利胆、降血糖的作用;延胡索为罂粟科紫堇属植物,具有活血散瘀、理气止痛的功效;伽蓝菜为景天科伽蓝菜属植物,具有清热解毒、止血散瘀的功效。
本发明的有益效果:大蒜具有极好的抗炎灭菌的作用,且具有独特的香味,甲鱼具有滋阴凉血、补益调中、补肾健骨等作用,二者相结合不仅营养丰富,而且风味独特、美味可口,另外还有很好的食疗保健效果。
具体实施方式
美味蒜香甲鱼,由以下重量份(kg)的原料组成:
甲鱼300、枸杞芽40、金耳12、麒麟菜16、猴头菇8、苣荬菜22、覆盆子10、黑豆32、蒜米10、蜂王浆冻干粉3、浙贝母3、延胡索1、伽蓝菜2、儿茶2、五加皮1、桃树叶3、米醋9、白酒6、干姜3、盐12、茶籽油15、小茴香粉2、蒜蓉3、鲍鱼汁5、保健添加剂10、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)浙贝母、延胡索、伽蓝菜、儿茶、五加皮、桃树叶加适量水煎煮2次,每次50分钟,滤去残渣合并煎煮液,继续加热30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、米醋、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)金耳、猴头菇、麒麟菜洗净泡发,黑豆用小火炒香,与除小茴香粉、蒜蓉、鲍鱼汁的其他剩余成分加适量水熬煮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小时,捞出甲鱼块冷却后调入小茴香粉、蒜蓉、鲍鱼汁混合均匀,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)
1.一种美味蒜香甲鱼,其特征在于,由以下重量份的原料制成:甲鱼300-310、枸杞芽40-43、金耳12-14、麒麟菜16-18、猴头菇6-8、苣荬菜22-24、覆盆子10-12、黑豆30-32、蒜米10-12、蜂王浆冻干粉3-4、浙贝母2-3、延胡索1-2、伽蓝菜1-2、儿茶2-3、五加皮1-2、桃树叶3-4、米醋9-10、白酒6-8、干姜2-3、盐12-14、茶籽油15-16、小茴香粉1-2、蒜蓉2-3、鲍鱼汁4-5、保健添加剂10-11、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;保健添加剂的制备方法为: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;与板栗粉、小麦胚芽粉、石榴籽粉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所述的美味蒜香甲鱼的制备方法,其特征在于,包括如下步骤:
(1)浙贝母、延胡索、伽蓝菜、儿茶、五加皮、桃树叶加适量水煎煮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、米醋、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)金耳、猴头菇、麒麟菜洗净泡发,黑豆用小火炒香,与除小茴香粉、蒜蓉、鲍鱼汁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小茴香粉、蒜蓉、鲍鱼汁混合均匀,盛入步骤(2)中备用的背甲中真空密封包装。
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