CN104026569A - 一种保健型酱香金蝉的腌制方法 - Google Patents
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Abstract
一种保健型酱香金蝉的腌制方法，涉及食品领域，由100份金蝉腌制在如下酱料中而成；酱料由如下重量份的原料制成：红泡椒15份、蚕豆酱8份、生姜4份、大葱3份、食盐3份、白砂糖1份、味精1份、水100-500份、乳酸0.1份、酱香鸡粉0.3份、川穹1.2份、藏红花1.5份、益母草2.0份、王不留行0.8份、桃仁2.0份、玄胡1.0份、丹参1.8份。本发明提供的保健型酱香金蝉的腌制方法，可制作出风味独特的金蝉食品，改变传统的食用方式，口感鲜美，营养丰富，具有特殊的保健功能；该方法制得的酱香金蝉便于保存，解决了目前金蝉只能通过冷冻方式保存的缺陷。
Description
技术领域
本发明涉及食品领域，尤其涉及一种保健型酱香金蝉的腌制方法。
背景技术
金蝉，营养价值高，素有唐僧肉的美誉。由于金蝉的营养价值高和风格独特的良好口感，以及对人体发挥的多种滋补药效功能，现代社会中，人们把营养丰富的“金蝉”摆上餐桌，并称之为“唐僧肉”，这是对金蝉营养价值给予充分肯定再高不过的赞誉。据中国食品营养学院理化分析与研究发现：每100g黄金蝉若虫富含蛋白质72g、脂肪15g、灰分1.8g；此外，还含有人体必需的钙、磷、铁和多种维生素及微量元素。经科学分析，金蝉体内含有丰富的氨基酸、蛋白质及微量元素，人体必需氨基酸占氨基酸总量的46.63％。
金蝉作为营养保健食品被摆上餐桌已被人们广泛认可，但目前，金蝉进入餐桌的形势比较单一，仅限于煎炸，金蝉经过煎炸后就端上餐桌直接食用。金蝉除具有较高的营养价值外，还具有药用功能，目前人们在食用金蝉食品的时候，没有充分发挥金蝉的食疗作用。
发明内容
本发明所要解决的技术问题在于克服现有技术的缺陷，进一步提出一种保健型酱香金蝉的腌制方法。
本发明所要解决的技术问题采用以下技术方案来实现。
一种保健型酱香金蝉的腌制方法，其特征在于由100份金蝉腌制在如下酱料中而成；
酱料由如下重量份的原料制成：
红泡椒15份、蚕豆酱8份、生姜4份、大葱3份、食盐3份、白砂糖1份、味精1份、水100-500份、乳酸0.1份、酱香鸡粉0.3份、川穹1.2份、藏红花1.5份、益母草2.0份、王不留行0.8份、桃仁2.0份、玄胡1.0份、丹参1.8份；
腌制酱香金蝉的具体步骤为：
(1)金蝉处理：将金蝉放入水中浸泡1-3小时，用清水冲洗干净；
(2)煮制、冷却：将清洗后的金蝉投入沸水中煮制，煮制的温度为95℃-100℃，煮制时间6-10分钟，捞出冷却沥水；
(3)制备酱料：酱香鸡粉0.3份、川穹1.2份、藏红花1.5份、益母草2.0份、王不留行0.8份、桃仁2.0份、玄胡1.0份、1.8份加入水中煎煮15分钟，去渣留汁，将药汁浓缩至100份；
将红泡椒15份清洗沥水，与蚕豆酱8份、生姜4份、大葱3份、食盐3份、白砂糖1份、味精1份混合一起，加入100份药汁中敖制，冷却后加入乳酸0.1份、酱香鸡粉0.3份搅拌均匀；
(4)腌制：将冷却沥水后的金蝉浸泡在酱料中进行腌制，腌制时间为36-48小时；
(5)、包装杀菌：将上述制备的金蝉与红泡椒真空包装，在12小时内进行辐照杀菌，即得成品。
所述金蝉选用刚出土待蜕壳的若虫，或者选用刚蜕壳的成虫。
本发明的酱料中采用了川穹、藏红花、益母草、王不留行、桃仁、玄胡、丹参，各药物相互协同，具有活血养生，提高人体免疫力的保健功能；符合人们日益提高的生活需求。
本发明的有益效果为：
本发明提供的保健型酱香金蝉的腌制方法，可制作出风味独特的金蝉食品，改变传统的食用方式，口感鲜美，营养丰富，具有特殊的保健功能；该方法制得的酱香金蝉便于保存，解决了目前金蝉只能通过冷冻方式保存的缺陷。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
一种保健型酱香金蝉的腌制方法，由100kg金蝉腌制在如下酱料中而成；
酱料由如下重量份的原料制成：
红泡椒15kg、蚕豆酱8kg、生姜4kg、大葱3kg、食盐3kg、白砂糖1kg、味精1kg、水100-500kg、乳酸0.1kg、酱香鸡粉0.3kg、川穹1.2kg、藏红花1.5kg、益母草2.0kg、王不留行0.8kg、桃仁2.0kg、玄胡1.0kg、丹参1.8kg；
腌制酱香金蝉的具体步骤为：
(1)金蝉处理：将金蝉放入水中浸泡1-3小时，用清水冲洗干净；
(2)煮制、冷却：将清洗后的金蝉投入沸水中煮制，煮制的温度为95℃-100℃，煮制时间6-10分钟，捞出冷却沥水；
(3)制备酱料：酱香鸡粉0.3kg、川穹1.2kg、藏红花1.5kg、益母草2.0kg、王不留行0.8kg、桃仁2.0kg、玄胡1.0kg、1.8kg加入水中煎煮15分钟，去渣留汁，将药汁浓缩至100kg；
将红泡椒15kg清洗沥水，与蚕豆酱8kg、生姜4kg、大葱3kg、食盐3kg、白砂糖1kg、味精1kg混合一起，加入100kg药汁中敖制，冷却后加入乳酸0.1kg、酱香鸡粉0.3kg搅拌均匀；
(4)腌制：将冷却沥水后的金蝉浸泡在酱料中进行腌制，腌制时间为36-48小时；
(5)、包装杀菌：将上述制备的金蝉与红泡椒真空包装，在12小时内进行辐照杀菌，即得成品。
以上显示和描述了本发明的基本原理、主要特征以及本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种保健型酱香金蝉的腌制方法，其特征在于由100份金蝉腌制在如下酱料中而成；
酱料由如下重量份的原料制成：
红泡椒15份、蚕豆酱8份、生姜4份、大葱3份、食盐3份、白砂糖1份、味精1份、水100-500份、乳酸0.1份、酱香鸡粉0.3份、川穹1.2份、藏红花1.5份、益母草2.0份、王不留行0.8份、桃仁2.0份、玄胡1.0份、丹参1.8份；
腌制酱香金蝉的具体步骤为：
(1)金蝉处理：将金蝉放入水中浸泡1-3小时，用清水冲洗干净；
(2)煮制、冷却：将清洗后的金蝉投入沸水中煮制，煮制的温度为95℃-100℃，煮制时间6-10分钟，捞出冷却沥水；
(3)制备酱料：酱香鸡粉0.3份、川穹1.2份、藏红花1.5份、益母草2.0份、王不留行0.8份、桃仁2.0份、玄胡1.0份、1.8份加入水中煎煮15分钟，去渣留汁，将药汁浓缩至100份；
将红泡椒15份清洗沥水，与蚕豆酱8份、生姜4份、大葱3份、食盐3份、白砂糖1份、味精1份混合一起，加入100份药汁中敖制，冷却后加入乳酸0.1份、酱香鸡粉0.3份搅拌均匀；
(4)腌制：将冷却沥水后的金蝉浸泡在酱料中进行腌制，腌制时间为36-48小时；
(5)、包装杀菌：将上述制备的金蝉与红泡椒真空包装，在12小时内进行辐照杀菌，即得成品。
2.根据权利要求1所述的保健型酱香金蝉的腌制方法，其特征在于：所述金蝉选用刚出土待蜕壳的若虫，或者选用刚蜕壳的成虫。
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Cited By (3)
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| CN104770720A (zh) * | 2015-04-21 | 2015-07-15 | 柳培健 | 一种即食香辣蝉蛹及其制备方法 |
| CN104938994A (zh) * | 2015-05-27 | 2015-09-30 | 范志甫 | 一种蝉土豆的制作方法 |
| CN105231414A (zh) * | 2015-10-10 | 2016-01-13 | 安徽卫食园肉类食品有限公司 | 一种蝉酱的制作方法 |
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| CN101822408A (zh) * | 2010-03-25 | 2010-09-08 | 菏泽巨鑫源食品有限公司 | 一种金蝉罐头的制作方法 |
| CN103230017A (zh) * | 2013-05-29 | 2013-08-07 | 李长红 | 一种含有金蝉成分的营养食品 |
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| CN1141741A (zh) * | 1995-08-02 | 1997-02-05 | 陕西天然产物研究所 | 金蝉食品及其生产工艺方法 |
| CN101822408A (zh) * | 2010-03-25 | 2010-09-08 | 菏泽巨鑫源食品有限公司 | 一种金蝉罐头的制作方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104770720A (zh) * | 2015-04-21 | 2015-07-15 | 柳培健 | 一种即食香辣蝉蛹及其制备方法 |
| CN104938994A (zh) * | 2015-05-27 | 2015-09-30 | 范志甫 | 一种蝉土豆的制作方法 |
| CN105231414A (zh) * | 2015-10-10 | 2016-01-13 | 安徽卫食园肉类食品有限公司 | 一种蝉酱的制作方法 |
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