CN104000232A - 一种香辣三文鱼干的制作方法 - Google Patents
一种香辣三文鱼干的制作方法 Download PDFInfo
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- CN104000232A CN104000232A CN201410206497.2A CN201410206497A CN104000232A CN 104000232 A CN104000232 A CN 104000232A CN 201410206497 A CN201410206497 A CN 201410206497A CN 104000232 A CN104000232 A CN 104000232A
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- 241000972773 Aulopiformes Species 0.000 title claims abstract description 17
- 235000019515 salmon Nutrition 0.000 title claims abstract description 17
- 235000005135 Micromeria juliana Nutrition 0.000 title abstract 4
- 235000007315 Satureja hortensis Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 2
- 241000246354 Satureja Species 0.000 title 1
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000008280 blood Substances 0.000 claims abstract description 6
- 210000004369 blood Anatomy 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 241000251468 Actinopterygii Species 0.000 claims description 27
- 235000019688 fish Nutrition 0.000 claims description 27
- 241000405414 Rehmannia Species 0.000 claims description 6
- 239000000853 adhesive Substances 0.000 claims description 6
- 230000001070 adhesive effect Effects 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000006424 Flood reaction Methods 0.000 claims description 3
- 210000000683 abdominal cavity Anatomy 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000011017 operating method Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 208000017667 Chronic Disease Diseases 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 240000002114 Satureja hortensis Species 0.000 abstract 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract 2
- 241000159443 Myrcia Species 0.000 abstract 1
- 241000405911 Rehmannia glutinosa Species 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种香辣三文鱼干的制作方法，配料：三文鱼40-50份，荷叶5-10份，地黄叶4-6份，香叶3-5份，干辣椒15-20份，姜片5-8份，茴香3-5份，茶叶5-6份，料酒4-6份，食盐适量。本发明中的三文鱼中含有丰富的不饱和脂肪酸，能有效降低血脂和血胆固醇，还能预防诸如糖尿病等慢性疾病的发生、发展，具有很高的营养价值，享有“水中珍品”的美誉，再加上香辣使其味道更加美味。
Description
技术领域
本发明涉及食品加工领域，尤其是一种香辣三文鱼干的制作方法。
背景技术
鱼制品是人们生活中不可缺少的美味佳肴，由于咸鱼易存放，食用方便，所以人们通常将鱼腌咸，以备使用。目前市场上的咸鱼多为原味，品种比较单一。
发明内容
本发明的目的是要提供一种香辣可口，营养价值高的香辣三文鱼干。
本发明的技术方案如下：
一种香辣三文鱼干的制作方法，包括有以下操作步骤：
(1)、称取下列重量份的原料：三文鱼40-50份，荷叶5-10份，地黄叶4-6份，香叶3-5份，干辣椒15-20份，姜片5-8份，茴香3-5份，茶叶5-6份，料酒4-6份，食盐适量；
(2)、将荷叶、地黄叶、香叶、干辣椒、姜片、茴香、茶叶晒干后混合，再研磨成粉备用；
(3)、摘除新鲜三文鱼的内脏和鱼鳃，去除黑膜和血水，用清水洗净腹腔，将洗净的鱼体进行浸盐，浸盐比例为每公斤鱼加20-30g盐，浸盐时间为4-5天，再把鱼体上盐粒抖落，放入12％盐水中浸渍20-30分钟；
(4)、将步骤2中研磨得到的粉以及料酒均匀地涂抹在鱼体上，腌制1-2个月，腌制完毕后，用干燥机将咸鱼风干2-3小时，温度设定为8-10℃，风干后鱼体挂在温度20-35℃日光晒场中晾晒1-2小时，期间每隔半个小时翻动鱼体一次，晾晒后包装即可。
本发明的有益效果如下：
本发明中的三文鱼中含有丰富的不饱和脂肪酸，能有效降低血脂和血胆固醇，还能预防诸如糖尿病等慢性疾病的发生、发展，具有很高的营养价值，享有“水中珍品”的美誉，再加上香辣使其味道更加美味。
具体实施方式
一种香辣三文鱼干的制作方法，包括有以下操作步骤：
(1)、称取下列重量份的原料：三文鱼40-50份，荷叶5-10份，地黄叶4-6份，香叶3-5份，干辣椒15-20份，姜片5-8份，茴香3-5份，茶叶5-6份，料酒4-6份，食盐适量；
(2)、将荷叶、地黄叶、香叶、干辣椒、姜片、茴香、茶叶晒干后混合，再研磨成粉备用；
(3)、摘除新鲜三文鱼的内脏和鱼鳃，去除黑膜和血水，用清水洗净腹腔，将洗净的鱼体进行浸盐，浸盐比例为每公斤鱼加20-30g盐，浸盐时间为4-5天，再把鱼体上盐粒抖落，放入12％盐水中浸渍20-30分钟；
(4)、将步骤2中研磨得到的粉以及料酒均匀地涂抹在鱼体上，腌制1-2个月，腌制完毕后，用干燥机将咸鱼风干2-3小时，温度设定为8-10℃，风干后鱼体挂在温度20-35℃日光晒场中晾晒1-2小时，期间每隔半个小时翻动鱼体一次，晾晒后包装即可。
Claims (1)
1.一种香辣三文鱼干的制作方法，其特征是，包括有以下操作步骤：
(1)、称取下列重量份的原料：三文鱼40-50份，荷叶5-10份，地黄叶4-6份，香叶3-5份，干辣椒15-20份，姜片5-8份，茴香3-5份，茶叶5-6份，料酒4-6份，食盐适量；
(2)、将荷叶、地黄叶、香叶、干辣椒、姜片、茴香、茶叶晒干后混合，再研磨成粉备用；
(3)、摘除新鲜三文鱼的内脏和鱼鳃，去除黑膜和血水，用清水洗净腹腔，将洗净的鱼体进行浸盐，浸盐比例为每公斤鱼加20-30g盐，浸盐时间为4-5天，再把鱼体上盐粒抖落，放入12％盐水中浸渍20-30分钟；
(4)、将步骤2中研磨得到的粉以及料酒均匀地涂抹在鱼体上，腌制1-2个月，腌制完毕后，用干燥机将咸鱼风干2-3小时，温度设定为8-10℃，风干后鱼体挂在温度20-35℃日光晒场中晾晒1-2小时，期间每隔半个小时翻动鱼体一次，晾晒后包装即可。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719951A (zh) * | 2015-04-16 | 2015-06-24 | 巢湖市江涛水产食品有限公司 | 腌制鱼肉的制备方法 |
| CN104719977A (zh) * | 2015-04-16 | 2015-06-24 | 巢湖市江涛水产食品有限公司 | 腌制鱼包咸牛肉的制备方法 |
| CN106387723A (zh) * | 2016-09-23 | 2017-02-15 | 广东增钊生物科技有限公司 | 一种桂木酱鱼干 |
| CN108741064A (zh) * | 2018-04-20 | 2018-11-06 | 桐城市煜萱生态农业发展有限公司 | 一种麻辣味鱼肉干及其制备方法 |
-
2014
- 2014-05-15 CN CN201410206497.2A patent/CN104000232A/zh active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719951A (zh) * | 2015-04-16 | 2015-06-24 | 巢湖市江涛水产食品有限公司 | 腌制鱼肉的制备方法 |
| CN104719977A (zh) * | 2015-04-16 | 2015-06-24 | 巢湖市江涛水产食品有限公司 | 腌制鱼包咸牛肉的制备方法 |
| CN106387723A (zh) * | 2016-09-23 | 2017-02-15 | 广东增钊生物科技有限公司 | 一种桂木酱鱼干 |
| CN108741064A (zh) * | 2018-04-20 | 2018-11-06 | 桐城市煜萱生态农业发展有限公司 | 一种麻辣味鱼肉干及其制备方法 |
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Application publication date: 20140827 |