CN104172286A - 一种泡椒炭烤银鱼及其制备方法 - Google Patents

一种泡椒炭烤银鱼及其制备方法 Download PDF

Info

Publication number
CN104172286A
CN104172286A CN201410327268.6A CN201410327268A CN104172286A CN 104172286 A CN104172286 A CN 104172286A CN 201410327268 A CN201410327268 A CN 201410327268A CN 104172286 A CN104172286 A CN 104172286A
Authority
CN
China
Prior art keywords
parts
charcoal
whitebait
silverfish
grilled
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201410327268.6A
Other languages
English (en)
Inventor
顾健
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hefei Kangling Curing Technology Co Ltd
Original Assignee
ANHUI RISHANG FOODSTUFF TECHNOLOGY Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ANHUI RISHANG FOODSTUFF TECHNOLOGY Co Ltd filed Critical ANHUI RISHANG FOODSTUFF TECHNOLOGY Co Ltd
Priority to CN201410327268.6A priority Critical patent/CN104172286A/zh
Publication of CN104172286A publication Critical patent/CN104172286A/zh
Withdrawn legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10L—FUELS NOT OTHERWISE PROVIDED FOR; NATURAL GAS; SYNTHETIC NATURAL GAS OBTAINED BY PROCESSES NOT COVERED BY SUBCLASSES C10G, C10K; LIQUEFIED PETROLEUM GAS; ADDING MATERIALS TO FUELS OR FIRES TO REDUCE SMOKE OR UNDESIRABLE DEPOSITS OR TO FACILITATE SOOT REMOVAL; FIRELIGHTERS
    • C10L5/00—Solid fuels
    • C10L5/40—Solid fuels essentially based on materials of non-mineral origin
    • C10L5/44—Solid fuels essentially based on materials of non-mineral origin on vegetable substances
    • C10L5/447—Carbonized vegetable substances, e.g. charcoal, or produced by hydrothermal carbonization of biomass
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/82—Acid flavourants
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/30—Fuel from waste, e.g. synthetic alcohol or diesel

Abstract

本发明公开了一种泡椒炭烤银鱼，是由下述重量份的原料制成：银鱼100-150、朝天椒30-40、姜笋20-30、食盐10-15、大豆20-30、桂皮5-6、八角2-3、花椒叶3-4、干姜6-7、辣蓼草2-3、五加皮3-4、刘寄奴4-5、相思藤2-3、竹叶兰1-2、椰汁适量、营养水和增香炭适量；本发明将银鱼用特制营养水清养，在除去土腥味的同时使其肉质更加鲜美，再用特制增香炭进行烤制，使其口感美味、炭香浓郁、风味独特，将豆浆、调味粉、朝天椒、姜笋与食盐发酵处理，制成的泡椒液营养丰富、鲜辣爽口，两者混合，在保证银鱼色泽、质构、鲜度、营养成分的前提下使银鱼更加鲜辣美味。

Description

一种泡椒炭烤银鱼及其制备方法
技术领域
本发明涉及一种保健食品，尤其涉及一种泡椒炭烤银鱼及其制备方法。
背景技术
人们日常生活中离不开各类食品，随着人们消费水平的上升，对食品的营养价值、口味以及保健功效的要求也在日益升高，市面上的食品种类已经不能满足人们的需求，为此本发明提供一种高营养、口味好、具有养生保健功效的食品。 
发明内容
本发明克服了现有技术不足，提供了一种泡椒炭烤银鱼及其制备方法。
本发明是通过以下技术方案实现的：
一种泡椒炭烤银鱼，是由下述重量份的原料制成：
银鱼100-150、朝天椒30-40、姜笋20-30、食盐10-15、大豆20-30、桂皮5-6、八角2-3、花椒叶3-4、干姜6-7、辣蓼草2-3、五加皮3-4、刘寄奴4-5、相思藤2-3、竹叶兰1-2、椰汁适量、营养水和增香炭适量；
所述增香炭是由下述重量比的原料制成：丁香：肉桂：竹炭=1：1：6-8，白酒适量；
所述营养水是在符合国家标准的饮用水中含有浓度为0.01%的米醋、浓度为0.01%的米酒、浓度为0.01-0.02%的海藻粉。
一种泡椒炭烤银鱼制备方法，包括以下步骤：
（1）精选新鲜的活银鱼，放养在营养水中清养2-3天，来除去银鱼体内的杂质，再将银鱼宰杀后去杂洗净，备用；将丁香、肉桂、竹炭低温烘干后粉碎，将三种粉末与适量白酒混合均匀，调成糊状，制成炭块，晒干后得到增香炭；
（2）将大豆用温水浸泡7-8小时后清洗干净，与5-6倍椰汁混合磨浆，小火煮浆30-40分钟，过滤，得到豆浆；
（3）将桂皮、八角、花椒叶、干姜、辣蓼草、五加皮、刘寄奴、相思藤、竹叶兰混合粉碎，加入8-10倍清水，文火煎煮2-3小时，过滤，滤液喷雾干燥，得到调味粉；
（4）将新鲜朝天椒去蒂洗净，姜笋去皮洗净后切片，与上述豆浆、调味粉和食盐混合均匀，接种1-2%的嗜酸乳杆菌，在30-40℃下发酵2-3小时，得到泡椒液；
（5）将上述洗净的银鱼平铺在烤架上，烤架下点燃增香炭进行烘烤，小火烤至熟香，冷却后与上述泡椒液混合均匀，真空包装，得到成品。
与现有技术相比，本发明的优点是：
本发明将银鱼用特制营养水清养，在除去土腥味的同时使其肉质更加鲜美，再用特制增香炭进行烤制，使其口感美味、炭香浓郁、风味独特，将豆浆、调味粉、朝天椒、姜笋与食盐发酵处理，制成的泡椒液营养丰富、鲜辣爽口，两者混合，在保证银鱼色泽、质构、鲜度、营养成分的前提下使银鱼更加鲜辣美味。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种泡椒炭烤银鱼，是由下述重量（克）的原料制成：
银鱼100、朝天椒30、姜笋20、食盐10、大豆20、桂皮5、八角2、花椒叶3、干姜6、辣蓼草2、五加皮3、刘寄奴4、相思藤2、竹叶兰1、椰汁适量、营养水和增香炭适量；
所述增香炭是由下述重量比的原料制成：丁香：肉桂：竹炭=1：1：6，白酒适量；
所述营养水是在符合国家标准的饮用水中含有浓度为0.01%的米醋、浓度为0.01%的米酒、浓度为0.02%的海藻粉。
一种泡椒炭烤银鱼制备方法，包括以下步骤：
（1）精选新鲜的活银鱼，放养在营养水中清养3天，来除去银鱼体内的杂质，再将银鱼宰杀后去杂洗净，备用；将丁香、肉桂、竹炭低温烘干后粉碎，将三种粉末与适量白酒混合均匀，调成糊状，制成炭块，晒干后得到增香炭；
（2）将大豆用温水浸泡8小时后清洗干净，与5倍椰汁混合磨浆，小火煮浆30分钟，过滤，得到豆浆；
（3）将桂皮、八角、花椒叶、干姜、辣蓼草、五加皮、刘寄奴、相思藤、竹叶兰混合粉碎，加入10倍清水，文火煎煮2小时，过滤，滤液喷雾干燥，得到调味粉；
（4）将新鲜朝天椒去蒂洗净，姜笋去皮洗净后切片，与上述豆浆、调味粉和食盐混合均匀，接种1%的嗜酸乳杆菌，在30℃下发酵3小时，得到泡椒液；
（5）将上述洗净的银鱼平铺在烤架上，烤架下点燃增香炭进行烘烤，小火烤至熟香，冷却后与上述泡椒液混合均匀，真空包装，得到成品。

Claims (2)

1.一种泡椒炭烤银鱼，其特征在于是由下述重量份的原料制成：
银鱼100-150、朝天椒30-40、姜笋20-30、食盐10-15、大豆20-30、桂皮5-6、八角2-3、花椒叶3-4、干姜6-7、辣蓼草2-3、五加皮3-4、刘寄奴4-5、相思藤2-3、竹叶兰1-2、椰汁适量、营养水和增香炭适量；
所述增香炭是由下述重量比的原料制成：丁香：肉桂：竹炭=1：1：6-8，白酒适量；
所述营养水是在符合国家标准的饮用水中含有浓度为0.01%的米醋、浓度为0.01%的米酒、浓度为0.01-0.02%的海藻粉。
2.一种如权利要求1所述的泡椒炭烤银鱼制备方法，其特征在于包括以下步骤：
（1）精选新鲜的活银鱼，放养在营养水中清养2-3天，来除去银鱼体内的杂质，再将银鱼宰杀后去杂洗净，备用；将丁香、肉桂、竹炭低温烘干后粉碎，将三种粉末与适量白酒混合均匀，调成糊状，制成炭块，晒干后得到增香炭；
（2）将大豆用温水浸泡7-8小时后清洗干净，与5-6倍椰汁混合磨浆，小火煮浆30-40分钟，过滤，得到豆浆；
（3）将桂皮、八角、花椒叶、干姜、辣蓼草、五加皮、刘寄奴、相思藤、竹叶兰混合粉碎，加入8-10倍清水，文火煎煮2-3小时，过滤，滤液喷雾干燥，得到调味粉；
（4）将新鲜朝天椒去蒂洗净，姜笋去皮洗净后切片，与上述豆浆、调味粉和食盐混合均匀，接种1-2%的嗜酸乳杆菌，在30-40℃下发酵2-3小时，得到泡椒液；
（5）将上述洗净的银鱼平铺在烤架上，烤架下点燃增香炭进行烘烤，小火烤至熟香，冷却后与上述泡椒液混合均匀，真空包装，得到成品。
CN201410327268.6A 2014-07-10 2014-07-10 一种泡椒炭烤银鱼及其制备方法 Withdrawn CN104172286A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410327268.6A CN104172286A (zh) 2014-07-10 2014-07-10 一种泡椒炭烤银鱼及其制备方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410327268.6A CN104172286A (zh) 2014-07-10 2014-07-10 一种泡椒炭烤银鱼及其制备方法

Publications (1)

Publication Number Publication Date
CN104172286A true CN104172286A (zh) 2014-12-03

Family

ID=51953851

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410327268.6A Withdrawn CN104172286A (zh) 2014-07-10 2014-07-10 一种泡椒炭烤银鱼及其制备方法

Country Status (1)

Country Link
CN (1) CN104172286A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020193216A (ja) * 2020-08-20 2020-12-03 株式会社東洋新薬 ショウガオール及び／又はジンゲロールの吸収促進剤

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020193216A (ja) * 2020-08-20 2020-12-03 株式会社東洋新薬 ショウガオール及び／又はジンゲロールの吸収促進剤

Similar Documents

Publication Publication Date Title
CN102132860B (zh) 果蔬养生酱油制备方法及果蔬养生酱油
CN103637129A (zh) 一种保健酱大蒜及其制备方法
KR100830693B1 (ko) 더덕 고추장 절임의 제조방법
CN104719858A (zh) 香菇保健肉酱生产工艺
CN104256715A (zh) 一种紫薯味炭烤银鱼干及其制备方法
CN103637222B (zh) 豆渣肉脯及其制备方法
CN104256835A (zh) 清热去火海带石斛固体饮料及其制备方法
KR101068882B1 (ko) 자색고구마김치의 제조방법
CN104286890A (zh) 一种开胃酱香卤牛肉及其制备方法
CN104187588A (zh) 一种冬笋茶树菇酱及其制备方法
CN103653080A (zh) 一种板栗休闲食品及其加工方法
KR101265290B1 (ko) 발아곡물과 발효된 약초잎 그리고 된장을 이용한 편의선식 및 그 제조방법
KR20160099201A (ko) 블루베리 시럽 고추장의 제조방법
CN104585287A (zh) 一种海蜇营养酥的制作方法
KR20160058210A (ko) 무침과 샐러드용 맛 간장 소스 및 그 제조방법
CN104172286A (zh) 一种泡椒炭烤银鱼及其制备方法
KR101515528B1 (ko) 소 양지 육수를 포함하는 김치 및 그 제조 방법
CN113243511A (zh) 一种金汤复合调味料及其制作方法
CN106235012A (zh) 一种鸡肉味锅巴及其制备方法
CN104256723A (zh) 一种炭烤银鱼干及其制备方法
CN104187542A (zh) 一种白米虾营养调味粉及其制备方法
CN105995944A (zh) 一种可预防感冒的韭菜酱及其制备方法
CN106213465A (zh) 一种豆渣韭菜酱及其制备方法
CN106107918A (zh) 一种水果韭菜酱及其制备方法
CN107149078B (zh) 一种速溶生姜固体饮料及其制备方法

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C41 Transfer of patent application or patent right or utility model
TA01 Transfer of patent application right

Effective date of registration: 20160603

Address after: Tongcheng Nan Lu, Baohe District of Hefei city in Anhui province 230009 No. 369 A block 8 layer crystal Town Apartments

Applicant after: Hefei Kang Ling health preserving Science and Technology Ltd.

Address before: 231200 Feixi City, Anhui Province on the town of industrial agglomeration area

Applicant before: ANHUI RISHANG FOODSTUFF TECHNOLOGY CO., LTD.

C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication

Application publication date: 20141203

WW01 Invention patent application withdrawn after publication