CN104286960A - 复合营养腌制鲑鱼肉及其制备方法 - Google Patents
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Abstract
本发明公开了一种复合营养腌制鲑鱼肉，由以下重量份的原料制成：鲑鱼肉200-220、山楂果5-8、桂圆肉4-6、酱花生仁4-5、莲蓉5-6、冬菇6-9、蚬汁5-7、果冻粉3-4、滨盐肤木2-4、桑白皮3-4、板蓝根4-5、鹿蹄草1-2、月季花叶2-5、蜀葵花3-6、鲜姜7-9、红辣酱10-12、花椒粉6-8、食盐适量、营养调味粉9-13；本发明以鲑鱼肉为主料，鲑鱼肉具有补虚劳、健脾胃、暖胃和中的功能，其中添加的多种辅料，含有丰富的维生素C、微量元素、矿物质等，可促进胃肠蠕动、帮助消化，并添加了多种中草药，经常食用可达到祛风除湿、活血调经、补肾强骨、止咳止血的功效。
Description
技术领域
本发明主要涉及腌制菜领域，尤其涉及一种复合营养腌制鲑鱼肉及其制备方法。
背景技术
腌制菜包括有榨菜、咸菜、酱菜，品种、口味众多，是佐餐佳品，但现有的腌制菜一方面不具备保健功能，另一方面，在制作过程中，可能会添加防腐剂等，不利于人们的健康。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种复合营养腌制鲑鱼肉。
本发明是通过以下技术方案实现的：
一种复合营养腌制鲑鱼肉，其特征在于由以下重量份的原料制成：
鲑鱼肉200-220、山楂果5-8、桂圆肉4-6、酱花生仁4-5、莲蓉5-6、冬菇6-9、蚬汁5-7、果冻粉3-4、滨盐肤木2-4、桑白皮3-4、板蓝根4-5、鹿蹄草1-2、月季花叶2-5、蜀葵花3-6、鲜姜7-9、红辣酱10-12、花椒粉6-8、食盐适量、营养调味粉9-13；
所述的营养调味粉由下列重量份原料制成：
百子菜5-7、牛骨髓8-10、紫河车粉2-3、覆盆子1-2、淡竹叶1-3、菠萝叶2-4、麦门冬2-3、芥末粉4-6、夏威夷果仁3-5、荆芥3-4、绞股蓝2-5、可可粉5-7、薄荷油适量；
制备方法为：
（1）将牛骨髓与芥末粉、可可粉混合，置于锅中，加6-8倍水大火煮沸，并转小火熬制成膏，烘干，研磨成粉，得营养粉；
（2）将覆盆子、淡竹叶、菠萝叶、麦门冬、荆芥、绞股蓝拣杂晒干后，破碎，与紫河车粉共同置入有适量薄荷油的锅中，中火翻炒6-8分钟，加上述混合物4-6倍的水，文火熬制30-40分钟，过滤除渣，所得滤液再进行喷雾干燥，得薄荷中药粉；
（3）将百子菜捣碎成泥，与夏威夷果仁分别研磨成粉，再与营养粉、薄荷中药粉及其它剩余原料混合，即得。
所述的复合营养腌制鲑鱼肉的制备方法，其特征在于包括以下步骤：
（1）将滨盐肤木、桑白皮、板蓝根、鹿蹄草、月季花叶、蜀葵花混合，水提2-3次，过滤，合并滤液；
（2）将酱花生仁超微粉碎，与莲蓉、蚬汁、果冻粉混合入锅，加热至粘稠，得粘稠汁液；
（3）将山楂果、桂圆肉、冬菇与步骤（1）所得滤液混合打浆，所得浆液加热至沸腾，加鲜姜、红辣酱、花椒粉、食盐熬煮20-30分钟，冷却；
（4）将鲑鱼肉与步骤（3）中处理后的物料混合均匀，加入粘稠汁液及其它剩余原料，揉拌均匀，密封贮存，即得。
本发明的优点是：
本发明以鲑鱼肉为主料，鲑鱼肉具有补虚劳、健脾胃、暖胃和中的功能，其中添加的多种辅料，含有丰富的维生素C、微量元素、矿物质等，可促进胃肠蠕动、帮助消化，并添加了多种中草药，经常食用可达到祛风除湿、活血调经、补肾强骨、止咳止血的功效。
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：一种复合营养腌制鲑鱼肉，由以下重量份的原料制成：
鲑鱼肉220、山楂果8、桂圆肉6、酱花生仁5、莲蓉6、冬菇9、蚬汁7、果冻粉4、滨盐肤木4、桑白皮4、板蓝根5、鹿蹄草2、月季花叶5、蜀葵花6、鲜姜9、红辣酱12、花椒粉8、食盐适量、营养调味粉13；
营养调味粉由下列重量份原料制成：
百子菜7、牛骨髓10、紫河车粉3、覆盆子2、淡竹叶3、菠萝叶4、麦门冬3、芥末粉6、夏威夷果仁5、荆芥4、绞股蓝5、可可粉7、薄荷油适量；
制备方法为：
（1）将牛骨髓与芥末粉、可可粉混合，置于锅中，加8倍水大火煮沸，并转小火熬制成膏，烘干，研磨成粉，得营养粉；
（2）将覆盆子、淡竹叶、菠萝叶、麦门冬、荆芥、绞股蓝拣杂晒干后，破碎，与紫河车粉共同置入有适量薄荷油的锅中，中火翻炒8分钟，加上述混合物6倍的水，文火熬制40分钟，过滤除渣，所得滤液再进行喷雾干燥，得薄荷中药粉；
（3）将百子菜捣碎成泥，与夏威夷果仁分别研磨成粉，再与营养粉、薄荷中药粉及其它剩余原料混合，即得。
复合营养腌制鲑鱼肉的制备方法，包括以下步骤：
（1）将滨盐肤木、桑白皮、板蓝根、鹿蹄草、月季花叶、蜀葵花混合，水提3次，过滤，合并滤液；
（2）将酱花生仁超微粉碎，与莲蓉、蚬汁、果冻粉混合入锅，加热至粘稠，得粘稠汁液；
（3）将山楂果、桂圆肉、冬菇与步骤（1）所得滤液混合打浆，所得浆液加热至沸腾，加鲜姜、红辣酱、花椒粉、食盐熬煮30分钟，冷却；
（4）将鲑鱼肉与步骤（3）中处理后的物料混合均匀，加入粘稠汁液及其它剩余原料，揉拌均匀，密封贮存，即得。
Claims (2)
1.一种复合营养腌制鲑鱼肉，其特征在于由以下重量份的原料制成：
鲑鱼肉200-220、山楂果5-8、桂圆肉4-6、酱花生仁4-5、莲蓉5-6、冬菇6-9、蚬汁5-7、果冻粉3-4、滨盐肤木2-4、桑白皮3-4、板蓝根4-5、鹿蹄草1-2、月季花叶2-5、蜀葵花3-6、鲜姜7-9、红辣酱10-12、花椒粉6-8、食盐适量、营养调味粉9-13；
所述的营养调味粉由下列重量份原料制成：
百子菜5-7、牛骨髓8-10、紫河车粉2-3、覆盆子1-2、淡竹叶1-3、菠萝叶2-4、麦门冬2-3、芥末粉4-6、夏威夷果仁3-5、荆芥3-4、绞股蓝2-5、可可粉5-7、薄荷油适量；
制备方法为：
（1）将牛骨髓与芥末粉、可可粉混合，置于锅中，加6-8倍水大火煮沸，并转小火熬制成膏，烘干，研磨成粉，得营养粉；
（2）将覆盆子、淡竹叶、菠萝叶、麦门冬、荆芥、绞股蓝拣杂晒干后，破碎，与紫河车粉共同置入有适量薄荷油的锅中，中火翻炒6-8分钟，加上述混合物4-6倍的水，文火熬制30-40分钟，过滤除渣，所得滤液再进行喷雾干燥，得薄荷中药粉；
（3）将百子菜捣碎成泥，与夏威夷果仁分别研磨成粉，再与营养粉、薄荷中药粉及其它剩余原料混合，即得。
2.根据权利要求1所述的复合营养腌制鲑鱼肉的制备方法，其特征在于包括以下步骤：
（1）将滨盐肤木、桑白皮、板蓝根、鹿蹄草、月季花叶、蜀葵花混合，水提2-3次，过滤，合并滤液；
（2）将酱花生仁超微粉碎，与莲蓉、蚬汁、果冻粉混合入锅，加热至粘稠，得粘稠汁液；
（3）将山楂果、桂圆肉、冬菇与步骤（1）所得滤液混合打浆，所得浆液加热至沸腾，加鲜姜、红辣酱、花椒粉、食盐熬煮20-30分钟，冷却；
（4）将鲑鱼肉与步骤（3）中处理后的物料混合均匀，加入粘稠汁液及其它剩余原料，揉拌均匀，密封贮存，即得。
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