CN104223192A - 一种健胃山楂鱼肉肉松 - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
一种健胃山楂鱼肉肉松,由以下重量份原料制成:鲫鱼肉400-430、山楂肉50-60、银耳20-30、柚子皮30-40、酸梅汤适量、吴茱萸5-7、鸡内金4-6、陈皮5-7、海藻粉6-8等;本发明公开了一种健胃山楂鱼肉肉松及其制备工艺,添加山楂、银耳等,有很好的健胃消食功效,且营养丰富、口感酸甜,吴茱萸、鸡内金、陈皮、海藻粉、薰衣草等提取物,增强了本发明的鱼肉肉松的健胃的功效,且有一定的减压的作用。
Description
技术领域
本发明主要涉及肉类食品及其制备技术领域,尤其涉及一种健胃山楂鱼肉肉松。
背景技术
肉食品是人们日常获取蛋白质的主要来源,关系着人们的身体健康,人们最常食用的是自己烹煮的肉食,很不方便,特别是对工作学习忙碌的人群来说,特别不便利,经过生加工的肉食,有很好的口感、丰富的营养,且携带方便,开袋即食。
发明内容
本发明为了弥补已有技术的缺陷,提供一种健胃山楂鱼肉肉松及其制备方法。
本发明是通过以下技术方案实现的:一种健胃山楂鱼肉肉松,由以下重量份原料制成:鲫鱼肉400-430、山楂肉50-60、银耳20-30、柚子皮30-40、酸梅汤适量、吴茱萸5-7、鸡内金4-6、陈皮5-7、海藻粉6-8、薰衣草6-8、二色补血草3-4、薇菜3-4、五香粉适量、香薰包适量、食用盐适量、营养添加剂10-12、芝麻油适量、水适量:
营养添加剂,由以下重量份原料制成:鸡内金3-4、 黄连叶5-6、紫参5-6、蜂胶液10-12、青梅醋15-20、酸奶50-60、杏仁粉20-30、糯米30-40、水适量;
营养添加剂的制备方法:(1)将鸡内金、黄连叶、紫参用5-8倍量的水提取,得到提取液备用;
(2)将蜂胶液、青梅醋混合倒入锅中,加热煮沸备用;
(3)将提取液、蜂胶液、青梅醋混合酸奶、杏仁粉、糯米倒入锅中,加适量水,煮成米饭,散开即得到营养添加剂;
香薰包由茉莉花20-30、桂花40-50、玫瑰精油0.5-0.8混合调制而成,将茉莉花、桂花碾磨成粉与玫瑰精油混匀,用透水棉布包好,做成小茶包,即得香薰包。
一种健胃山楂鱼肉肉松的制备方法,包括以下步骤:
(1)将山楂肉、银耳、柚子皮洗净,切成细条状,平铺在蒸屉中,将蒸屉至于盛有米酒的锅中,加热熏蒸,待山楂肉、银耳、柚子皮取出备用;
(2)将鲫鱼肉洗净,切块后混合酸梅汤分装在放有香薰包的新鲜竹筒中,将竹筒至于锅中蒸,至鱼肉纤维散开,取出鱼肉;
(3)将吴茱萸、鸡内金、陈皮、海藻粉、薰衣草、二色补血草、薇菜用5-8倍量的水提取,得到提取物备用;
(4)将山楂肉、银耳、柚子皮、鱼肉、提取物混合剩余原料中除水外的其他食用成分,至于锅中,加热翻炒至鱼肉蓬松即可。
本发明的优点是:本发明公开了一种健胃山楂鱼肉肉松及其制备工艺,添加山楂、银耳等,有很好的健胃消食功效,且营养丰富、口感酸甜,吴茱萸、鸡内金、陈皮、海藻粉、薰衣草等提取物,增强了本发明的鱼肉肉松的健胃的功效,且有一定的减压的作用。
具体实施方式
一种健胃山楂鱼肉肉松,由以下重量份(Kg)原料制成:鲫鱼肉400、山楂肉50、银耳20、柚子皮30、酸梅汤适量、吴茱萸6、鸡内金4、陈皮5、海藻粉6、薰衣草6、二色补血草3、薇菜3、五香粉适量、香薰包适量、食用盐适量、营养添加剂10、芝麻油适量、水适量:
营养添加剂的,由以下重量份(Kg)原料制成:鸡内金3、黄连叶5、紫参5、蜂胶液10、青梅醋15、酸奶50、杏仁粉20、糯米30、水适量;
营养添加剂的制备方法:(1)将鸡内金、黄连叶、紫参用5倍量的水提取,得到提取液备用;
(2)将蜂胶液、青梅醋混合倒入锅中,加热煮沸备用;
(3)将提取液、蜂胶液、青梅醋混合酸奶、杏仁粉、糯米倒入锅中,加适量水,煮成米饭,散开即得到营养添加剂;
香薰包由茉莉花20Kg、桂花40 Kg、玫瑰精油0.5 Kg混合调制而成,将茉莉花、桂花碾磨成粉与玫瑰精油混匀,做成小茶包,即得香薰包。
一种健胃山楂鱼肉肉松的制备方法,包括以下步骤:
(1)将山楂肉、银耳、柚子皮洗净,切成细条状,平铺在蒸屉中,将蒸屉至于盛有米酒的锅中,加热熏蒸,待山楂肉、银耳、柚子皮取出备用;
(2)将鲫鱼肉洗净,切块后混合酸梅汤分装在放有香薰包的新鲜竹筒中,将竹筒至于锅中蒸,至鱼肉纤维散开,取出鱼肉;
(3)将吴茱萸、鸡内金、陈皮、海藻粉、薰衣草、二色补血草、薇菜用5倍量的水提取,得到提取物备用;
(4)将山楂肉、银耳、柚子皮、鱼肉、提取物混合剩余原料中除水外的其他食用成分,至于锅中,加热翻炒至鱼肉蓬松即可。
Claims (2)
1.一种健胃山楂鱼肉肉松,其特征在于,由以下重量份原料制成:鲫鱼肉400-430、山楂肉50-60、银耳20-30、柚子皮30-40、酸梅汤适量、吴茱萸5-7、鸡内金4-6、陈皮5-7、海藻粉6-8、薰衣草6-8、二色补血草3-4、薇菜3-4、五香粉适量、香薰包适量、食用盐适量、营养添加剂10-12、芝麻油适量、水适量:
所述营养添加剂,由以下重量份原料制成:鸡内金3-4、 黄连叶5-6、紫参5-6、蜂胶液10-12、青梅醋15-20、酸奶50-60、杏仁粉20-30、糯米30-40、水适量;
所述营养添加剂的制备方法:(1)将鸡内金、黄连叶、紫参用5-8倍量的水提取,得到提取液备用;
(2)将蜂胶液、青梅醋混合倒入锅中,加热煮沸备用;
(3)将提取液、蜂胶液、青梅醋混合酸奶、杏仁粉、糯米倒入锅中,加适量水,煮成米饭,散开即得到营养添加剂;
所述香薰包由茉莉花20-30、桂花40-50、玫瑰精油0.5-0.8混合调制而成,将茉莉花、桂花碾磨成粉与玫瑰精油混匀,用透水棉布包好,做成小茶包,即得香薰包。
2.如权利要求1所述的一种健胃山楂鱼肉肉松的制备方法,其特征在于,包括以下步骤:
(1)将山楂肉、银耳、柚子皮洗净,切成细条状,平铺在蒸屉中,将蒸屉至于盛有米酒的锅中,加热熏蒸,待山楂肉、银耳、柚子皮取出备用;
(2)将鲫鱼肉洗净,切块后混合酸梅汤分装在放有香薰包的新鲜竹筒中,将竹筒至于锅中蒸,至鱼肉纤维散开,取出鱼肉;
(3)将吴茱萸、鸡内金、陈皮、海藻粉、薰衣草、二色补血草、薇菜用5-8倍量的水提取,得到提取物备用;
(4)将山楂肉、银耳、柚子皮、鱼肉、提取物混合剩余原料中除水外的其他食用成分,至于锅中,加热翻炒至鱼肉蓬松即可。
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Cited By (7)
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CN105581266A (zh) * | 2015-12-10 | 2016-05-18 | 安徽联喆玉竹有限公司 | 一种菱角风味百舌鸟肉松的制作方法 |
CN105661380A (zh) * | 2016-01-23 | 2016-06-15 | 洪学金 | 一种枳实风味荸荠鲳鱼鱼松 |
CN107183650A (zh) * | 2017-06-23 | 2017-09-22 | 高卓群 | 一种复合调味料及其制备方法 |
CN108094470A (zh) * | 2017-12-28 | 2018-06-01 | 安徽盼盼食品有限公司 | 一种肉松饼制作工艺 |
CN110558496A (zh) * | 2019-08-27 | 2019-12-13 | 李红涛 | 一种养身味美的山楂鱼 |
JP2020184976A (ja) * | 2019-05-17 | 2020-11-19 | 三栄源エフ・エフ・アイ株式会社 | 魚すり身劣化臭マスキング剤 |
CN112006236A (zh) * | 2020-07-14 | 2020-12-01 | 南北兄弟药业投资有限公司 | 一种儿童肉质食品 |
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