CN104172062A - 竹汁海鲜调味品及其生产方法 - Google Patents
竹汁海鲜调味品及其生产方法 Download PDFInfo
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- CN104172062A CN104172062A CN201410303416.0A CN201410303416A CN104172062A CN 104172062 A CN104172062 A CN 104172062A CN 201410303416 A CN201410303416 A CN 201410303416A CN 104172062 A CN104172062 A CN 104172062A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- 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
- A23L17/40—Shell-fish
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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
- A23L17/50—Molluscs
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了竹汁海鲜调味品及其生产方法，其特征在于：包括以下物质的原料和重量份数：竹汁4-6份；贝类20-30份；海虾20-30份；蟹20-30份；姜3-5份；食盐1-1.5份；红糖2-3份。本发明生产方法简单，原料来源广，不添加催化剂、防腐剂和化学添加剂剂，口感细腻、味道鲜美、营养丰富、使用方便。
Description
技术领域
本发明涉及调味品的生产方法，特别是竹汁海鲜调味品及其生产方法。
背景技术
调味品是中国消费者非常喜爱食用的辅助食品之一，它能增加菜肴的色、香、味，促进食欲，满足消费者的感官需要，从而刺激食欲，增进人体健康。而市面上有些厂家，为了缩短调味品的制作时间且保存时间更长，加入催化剂和防腐剂，有些厂家则为了使调味品色泽更艳，味道更鲜，加入大量化学添加剂，这样的食品若长期食用会影响消费者身体健康。于是一种不含催化剂、防腐剂和化学添加剂的纯天然调味品成为研究的课题。
经检索，我们查到关于海鲜调味品的相关文献如下：
中国专利，申请号：CN201310587780.X，名称：一种海鲜调味料及其制备方法，公开(公告) 号：CN103652779A，申请(专利权)人：定远县南德调味品加工厂，发明 (设计)人：王琦;薛小民，地址：安徽省滁州市定远县经济开发区兴隆路中段 摘要：该发明公开了一种海鲜调味料及其加工方法，是由下述重量份的原料制成：牡蛎10-15、扇贝10-15、大料5-8、鱼露5-8、海苔粉8-10、丰花草2-3、白鲜皮1-3、元胡2-3、竹叶兰2-3、胡萝卜3-4、芹菜3-4、大白菜2-4、营养添加剂6-8、食用盐适量。
发明内容
本发明的目的是向市场提供一种生产方法简单，原料来源广，不添加催化剂、防腐剂和化学添加剂，口感细腻、味道鲜美、营养丰富、使用方便，又能起到一定的营养保健作用的竹汁海鲜调味品。
本发明是这样实现的：
竹汁海鲜调味品，包括以下物质的原料和重量份数：
竹汁 15-20份；
贝类 20-30份；
海虾 20-30份；
蟹 20-30份；
姜 3-5份；
食盐 0.5-1.5份；
红糖 1-3份。
所述的竹汁海鲜调味品，其生产方法，包括如下步骤：
（1）将贝类、海虾、海蟹处理干净后洗净，加入5-8倍的清水，姜切成薄片，按比例放入姜片，用慢火熬煮1-5小时，过滤，得到海鲜清液，冷却备用；
（1）将贝类、海虾、海蟹处理干净后洗净，加入5-8倍的清水，按比例放入姜片，用慢火熬煮1-5小时，过滤，得到海鲜清液，冷却备用；
（2）在活竹杆上开一穿透竹内腔膜的孔，再紧密地插入一根导管，让竹汁流到干净密封的容器中，尽快于2－4小时内运到冷藏库，在0－4℃的温度下冷藏，冷藏的时间不超过5天；
（3）在海鲜清液中按比例加入新鲜竹汁、食盐及红糖，混合均匀，得到竹汁海鲜混合液；
（4）将竹汁海鲜混合液装瓶，高温杀菌，得到液体产品，即竹汁海鲜调味汁；也可每份竹汁海鲜混合液加入0.5份食用淀粉，喷雾干燥，包装，得固体产品，即竹汁海鲜味素。
其中，贝类可以是车螺、扇贝、蠔等海边贝壳类动物，海虾可以用虾头，但需去除内藏及脏物，虾肉可以加工成虾仁。
本发明各原料的作用如下：
所述的竹汁是从活生生的竹体内流出的液汁。是生命之水、活体水，经过竹体本身的过滤、净化和活化，非常纯净，含有丰富的营养和生物酶。据《本草纲目》记载：竹沥，味甘，微寒；无毒，具有镇静、解热、生津、镇咳、利尿、醒酒等功效。中外科学家研究表明：竹汁含有人体所需的15种氨基酸和多种微量元素，能活化细胞，促进人体细胞的新陈代谢，有效提高免疫力。
对以下症状具有神奇的辅助理疗作用：
小孩内火旺、燥热。表现为：易发烧、感冒、厌食、受惊、难入睡；
女士滞食，肠毒。表现为：胃口不开、肤色差、皮肤粗糙、色斑浓、便秘、心情烦躁等；
年青人易上火，热毒显著。表现为：痰多、口臭、口腔溃疡、小便赤黄、青春豆显多等；
中老年人生理状态不佳。表现为：睡眠不好、记忆力下降、抵抗力差、血压高、糖尿病等。
所述的贝类，属软体动物门中的瓣鳃纲（或双壳纲）。因一般体外披有1—2块贝壳，故名。常见的牡蛎、贻贝、蛤、蛏等都属此类。贝类中绝大多数种均可食用，很多贝类的肉质肥嫩，鲜美可口，营养丰富。贝类营养价值较高且味道鲜美。其肌肉细嫩，各微量元素之间的比例恰当，蛋白质含量高，脂肪含量少，容易被人体消化吸收。贝类含有丰富的钙等微量元素，如碘、锌、硒、铜、铁、钻，尤其是海蛎肉，是所有贝类中含锌量最高的食物。中医认为，贝类有滋阴明目、软坚、化痰之功效，有的贝类还有益精润脏的作用。所有人都可以吃贝类，高胆固醇、高血脂体质的人以及患有甲状腺肿大、支气管炎、胃病等疾病的人尤为适合。
所述的海虾也称：红虾、赤虾、大青虾。是水产、海产虾的肉或全体的总称。海虾营养成分丰富，可做食膳也可做为药材使用。
营养价值：
1. 虾营养丰富，且其肉质松软，易消化，对身体虚弱以及病后需要调养的人是极好的食物；
2. 虾中含有丰富的镁，镁对心脏活动具有重要的调节作用，能很好的保护心血管系统，它可减少血液中胆固醇含量，防止动脉硬化，同时还能扩张冠状动脉，有利于预防高血压及心肌梗死；
3. 虾的通乳作用较强，并且富含磷、钙、对小儿、孕妇尤有补益功效；
4. 日本大阪大学的科学家发现，虾体内的虾青素有助于消除因时差反应而产生的“时差症”；
5. 食海虾有过敏者，可用虾壳煮水口服和洗擦身体；
6. 吃过的虾后，剩余的虾皮经过加工后可以制成小虾饼，小虾饼的作用是有效减少痘痘的出现。
所述的蟹【拉丁学名】Brachyura，是十足目（Decapoda）短尾次目的甲壳动物，尤指短尾族（Brachyura）的种类（真蟹），亦包括其他一些类型，如歪尾族（Anomura）的种类（外形及习性可与短尾族相似）。功效主治：胸中邪气，热结作痛，口眼歪斜，面部浮肿。能养精益气，解漆毒。产后腹痛血不下的，同酒食。筋伤骨折的，生捣后炒烂贴在患处。小儿囟门不合，将蟹的前脚同自芨末捣后涂用，直到合为止。能治疟疾、黄疸。将汁滴入耳中，治耳聋，且能解药物及鳝鱼毒。独螯，两目相向，独目，有六足或四足，腹下有毛腹中有骨，背有基点，足斑目赤的，都有毒，食用害人。可用冬瓜汁、紫苏汁、蒜汁、豉汁、芦根汁解毒。
所述的姜【拉丁学名】Zingiber officinale姜科姜属植物，也称“生姜”；开有黄绿色花并有刺激性香味的根茎。根茎鲜品或干品可以作为调味品。姜经过炮制作为中药的药材之一。姜有散寒发汗的功效，是日常烹饪常用佐料之一。与海鲜同煮，能去除海鲜腥味。【性能】味辛，性温。具有开胃止呕，化痰止咳，发汗解表，温中止呕，温肺止咳，解毒的功效。主治外感风寒、胃寒呕吐、风寒咳嗽、腹痛腹泻、中鱼蟹毒等病症。
所述的食盐又称餐桌盐，是对人类生存最重要的物质之一，也是烹饪中最常用的调味料。
所述的红糖通常是指带蜜的甘蔗成品糖，一般是指甘蔗经榨汁，通过简易处理，经浓缩形成的带蜜糖。红糖按结晶颗粒不同，分为赤砂糖、红糖粉、碗糖等，因没有经过高度精练，它们几乎保留了蔗汁中的全部成分，除了具备糖的功能外，还含有维生素和微量元素，如铁、锌、锰、铬等，营养成分比白砂糖高很多。性味：甘甜、温润、无毒。归经：入肝、脾。功效：润心肺，和中助脾，缓肝气，解酒毒，补血，破瘀。主治：心腹热胀，口干欲饮，咽喉肿疼，肺热咳嗽，心肺及大小肠热，酒毒。
本发明产品将竹汁和海鲜的精华融合在一起，口感细腻，味道鲜美，既保留传统风味，又加入纯天然竹汁，使其在食用时散发竹香，清爽宜人。适量放入的姜、食盐和红糖为本发明产品能有效去除海鲜的腥味，使其味道更好，更开胃。本发明生产方法简单，原料来源广，不添加催化剂、防腐剂和化学添加剂，属于纯天然产品。
本发明主要的营养保健作用有：1、清热解毒，降火去燥，降低血糖、血压等；2、滋阴明目、软坚、化痰、益精润脏；3、营养丰富、易消化、预防高血压及心肌梗死等；4、养精益气，解漆毒，治疟疾、黄疸；5、开胃止呕，化痰止咳，发汗解表，温中止呕，温肺止咳，解毒；6、润心肺，和中助脾，缓肝气，解酒毒，补血，破瘀。
本发明的有益效果：
1、本发明产品以竹汁和海鲜为主要原料，竹汁清热解毒，降火去燥，海鲜营养丰富，含有丰富蛋白质和极低的脂肪，易消化，适合大多数人食用。竹汁清香宜人，加入了竹汁的海鲜调味品从口感和风味上来说，比一般的海鲜调味品更清爽美味。
2、本发明产品适量加入姜、食盐和红糖，姜能有效去除海鲜腥味，食盐和红糖的加入使之味道更丰富。
3、本发明产品具有无毒副作用的优点，选用纯天然植物食品有机结合，科学配制，零污染，零添加，无催化剂和防腐剂等添加剂。
4、本发明产品制备方法简单、保健效果好、成本低。
具体实施方式
实施例1：
取竹汁 15份；贝类 20份；海虾 20份；蟹 20份；姜 3份；食盐 0.5份；红糖 1份。
制备方法如下：
（1）将贝类、海虾、海蟹处理干净后洗净，加入5-8倍的清水，姜切成薄片，按比例放入姜，用慢火熬煮1-5小时，过滤，得到海鲜清液，冷却备用；
（2）在活竹杆上开一穿透竹内腔膜的孔，再紧密地插入一根导管，让竹汁流到干净密封的容器中，尽快于2－4小时内运到冷藏库，在0－4℃的温度下冷藏，冷藏的时间不超过5天；
（3）在海鲜清液中按比例加入新鲜竹汁、食盐及红糖，混合均匀，得到竹汁海鲜混合液；
（4）将竹汁海鲜混合液装瓶，高温杀菌，得到液体产品，即竹汁海鲜调味汁。
实施例2：
取竹汁 16.5份；贝类 23份；海虾 23份；蟹 23份；姜 3.5份；食盐 0.7份；红糖 1.5份。
制备方法如下：
（1）将贝类、海虾、海蟹处理干净后洗净，加入5-8倍的清水，姜切成薄片，按比例放入姜片，用慢火熬煮1-5小时，过滤，得到海鲜清液，冷却备用；
（2）在活竹杆上开一穿透竹内腔膜的孔，再紧密地插入一根导管，让竹汁流到干净密封的容器中，尽快于2－4小时内运到冷藏库，在0－4℃的温度下冷藏，冷藏的时间不超过5天；
（3）在海鲜清液中按比例加入新鲜竹汁、食盐及红糖，混合均匀，得到竹汁海鲜混合液；
（4）将竹汁海鲜混合液装瓶，高温杀菌，得到液体产品，即竹汁海鲜调味汁。
实施例3：
取竹汁 17.5份；贝类 25份；海虾 25份；蟹 25份；姜 4份；食盐 0.9份；红糖 2份。
制备方法如下：
（1）将贝类、海虾、海蟹处理干净后洗净，加入5-8倍的清水，姜切成薄片，按比例放入姜，用慢火熬煮1-5小时，过滤，得到海鲜清液，冷却备用；
（2）在活竹杆上开一穿透竹内腔膜的孔，再紧密地插入一根导管，让竹汁流到干净密封的容器中，尽快于2－4小时内运到冷藏库，在0－4℃的温度下冷藏，冷藏的时间不超过5天；
（3）在海鲜清液中按比例加入新鲜竹汁、食盐及红糖，混合均匀，得到竹汁海鲜混合液；
（4）将竹汁海鲜混合液装瓶，高温杀菌，得到液体产品，即竹汁海鲜调味汁。
实施例4：
取竹汁 19份；贝类 27份；海虾 27份；蟹 27份；姜 4.5份；食盐 1.2份；红糖 2.5份。
制备方法如下：
（1）将贝类、海虾、海蟹处理干净后洗净，加入5-8倍的清水，姜切成薄片，按比例放入姜，用慢火熬煮1-5小时，过滤，得到海鲜清液，冷却备用；
（2）在活竹杆上开一穿透竹内腔膜的孔，再紧密地插入一根导管，让竹汁流到干净密封的容器中，尽快于2－4小时内运到冷藏库，在0－4℃的温度下冷藏，冷藏的时间不超过5天；
（3）在海鲜清液中按比例加入新鲜竹汁、食盐及红糖，混合均匀，得到竹汁海鲜混合液；
（4）每份竹汁海鲜混合液加入0.5份食用淀粉，喷雾干燥，包装，得固体产品，即竹汁海鲜味素。
实施例5：
取竹汁 20份；贝类 30份；海虾 30份；蟹 30份；姜 5份；食盐 1.5份；红糖3份。
制备方法如下：
（1）将贝类、海虾、海蟹处理干净后洗净，加入5-8倍的清水，姜切成薄片，按比例放入姜，用慢火熬煮1-5小时，过滤，得到海鲜清液，冷却备用；
（2）把活竹子切成段，用火灼烤中部，让竹汁从两端流出，采集，备用；
（3）在海鲜清液中按比例加入新鲜竹汁、食盐及红糖，混合均匀，得到竹汁海鲜混合液；
（4）每份竹汁海鲜混合液加入0.5份食用淀粉，喷雾干燥，包装，得固体产品，即竹汁海鲜味素。
Claims (2)
1.竹汁海鲜调味品及其生产方法，其特征在于：包括以下物质的原料和重量份数：竹汁 15-20份；贝类 20-30份；海虾 20-30份；蟹 20-30份；姜 3-5份；食盐 0.5-1.5份；红糖 1-3份。
2.根据权利要求1所述的竹汁海鲜调味品，其生产方法包括如下步骤：
（1）将贝类、海虾、海蟹处理干净后洗净，加入5-8倍的清水，姜切成薄片，按比例放入姜片，用慢火熬煮1-5小时，过滤，得到海鲜清液，冷却备用；
（2）在活竹杆上开一穿透竹内腔膜的孔，再紧密地插入一根导管，让竹汁流到干净密封的容器中，尽快于2－4小时内运到冷藏库，在0－4℃的温度下冷藏，冷藏的时间不超过5天；
（3）在海鲜清液中按比例加入新鲜竹汁、食盐及红糖，混合均匀，得到竹汁海鲜混合液；
（4）将竹汁海鲜混合液装瓶，高温杀菌，得到液体产品，即竹汁海鲜调味汁；或者每份竹汁海鲜混合液加入0.5份食用淀粉，喷雾干燥，包装，得固体产品，即竹汁海鲜味素。
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| CN103652760A (zh) * | 2012-09-03 | 2014-03-26 | 浙江海洋学院 | 一种蟹蒸煮液浓缩提鲜调味汁及其制备方法 |
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| CN103652760A (zh) * | 2012-09-03 | 2014-03-26 | 浙江海洋学院 | 一种蟹蒸煮液浓缩提鲜调味汁及其制备方法 |
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