CN103989208B - 一种方便速食河鲜汤及其制备方法 - Google Patents
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Abstract
本发明公开了一种方便速食河鲜汤及其制备方法，是由甲鱼、黄鳝、鲶鱼、河虾、莼菜、霸王花、芡实、眉豆、野线麻叶、紫苏叶、盘龙参、松针、三棱、蛹虫草、人面子根、食盐、花椒粉等原料组成。本发明有益效果为：甲鱼不但口感鲜嫩、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，加入黄鳝、鲶鱼等河鲜使本品味道更加鲜美，营养更加丰富，更有利于人们的健康。
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方便速食河鲜汤及其制备方法，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：方便速食河鲜汤由以下重量份的原料组成：甲鱼280-290、黄鳝40-42、鲶鱼10-12、河虾20-22、莼菜16-18、霸王花5-6、芡实12-14、眉豆22-24、野线麻叶2-3、紫苏叶1-2、盘龙参1-2、松针2-3、三棱1-2、蛹虫草2-3、人面子根1-2、食盐12-13、花椒粉3-4、保健添加剂7-8、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。
本发明的方便速食河鲜汤制备过程按以下步骤进行：
（1）野线麻叶、紫苏叶、盘龙参、松针、三棱、蛹虫草、人面子根加适量水煎煮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，黄鳝、鲶鱼宰杀去除内脏后清洗干净，河虾取虾仁洗净，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）芡实、眉豆洗净泡发，与除花椒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、黄鳝、鲶鱼、虾仁倒入步骤（3）中制得的汤汁中用小火炖煮1-2小时，捞出后冷却，调入花椒粉混合均匀，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。
本发明中的野线麻叶为荨麻科植物麦麸草的叶片，有清热解毒、祛风止痒的功效；盘龙参为兰科绶草属植物，入药有益阴清热、润肺止咳的功效；人面子根为漆树科植物人面子的根茎，入药有健胃生津、解毒的功效。
本发明的有益效果：甲鱼不但口感鲜嫩、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，加入黄鳝、鲶鱼等河鲜使本品味道更加鲜美，营养更加丰富，更有利于人们的健康。
具体实施方式
方便速食河鲜汤，由以下重量份（kg）的原料组成：
甲鱼280、黄鳝40、鲶鱼12、河虾20、莼菜16、霸王花5、芡实12、眉豆24、野线麻叶2、紫苏叶1、盘龙参1、松针2、三棱2、蛹虫草3、人面子根2、食盐12、花椒粉3、保健添加剂8、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）野线麻叶、紫苏叶、盘龙参、松针、三棱、蛹虫草、人面子根加适量水煎煮2次，每次40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3天，宰杀并去除龟甲及内脏后清洗干净，黄鳝、鲶鱼宰杀去除内脏后清洗干净，河虾取虾仁洗净，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4分钟，捞出备用；
（3）芡实、眉豆洗净泡发，与除花椒粉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、黄鳝、鲶鱼、虾仁倒入步骤（3）中制得的汤汁中用小火炖煮1小时，捞出后冷却，调入花椒粉混合均匀，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 (1)
1.一种方便速食河鲜汤，其特征在于，由以下重量份的原料制成：甲鱼280-290、黄鳝40-42、鲶鱼10-12、河虾20-22、莼菜16-18、霸王花5-6、芡实12-14、眉豆22-24、野线麻叶2-3、紫苏叶1-2、盘龙参1-2、松针2-3、三棱1-2、蛹虫草2-3、人面子根1-2、食盐12-13、花椒粉3-4、保健添加剂7-8、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；该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；与其他剩余成分混合均匀后用小火翻炒至完全干燥即得；
所述的方便速食河鲜汤的制备方法包括如下步骤：
（1）野线麻叶、紫苏叶、盘龙参、松针、三棱、蛹虫草、人面子根加适量水煎煮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，黄鳝、鲶鱼宰杀去除内脏后清洗干净，河虾取虾仁洗净，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）芡实、眉豆洗净泡发，与除花椒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、黄鳝、鲶鱼、虾仁倒入步骤（3）中制得的汤汁中用小火炖煮1-2小时，捞出甲鱼、黄鳝、鲶鱼、虾仁后将汤汁冷却，调入花椒粉混合均匀，盛入步骤（2）中备用的背甲中真空密封包装。
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