CN104839788A - 一种腌渍西洋参生鱼片及其制备方法 - Google Patents
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Abstract
本发明公开了一种腌渍西洋参生鱼片,由下列重量份的原料制成:冷冻鱿鱼90-110、山楂14-16、蜂王浆冻干粉15-20、六安瓜片5-6、金针菇16-17、鲜木耳16-17、桑葚15-16、葡萄汁25-26、谷氨酸钠0.2-0.5、磷酸盐0.1-0.2、乳酸菌1-2、西洋参2.4-3、胡秃子2-2.6、罗汉果1.4-2、谷氨酸钠0.2-0.5、磷酸盐0.1-0.2,精盐、糖、木瓜蛋白酶、乳酸菌适量;本发明具有口感独特,保质期长,保健效果好;本发明采用腌渍法解冻,注射法腌渍,工艺独特新颖,增加生鱼肉产品的增值空间和延伸效益;其中添加的西洋参、胡秃子等中药成分,增添了核桃仁补气养阴、清热生津、清肝明目的保健功效。
Description
技术领域
本发明涉及一种保健生鱼片,尤其涉及一种腌渍西洋参生鱼片及其制备方法。
背景技术
随着科学技术的发展,人们对食物营养认识的逐步深人,生食水产食品逐渐成为现代人喜爱的食品之一。
传统的生食水产食品原料肉加工工艺,从原料肉到腌制的过程一般为:解冻—整理—腌制。冷冻原料肉在解冻过程中会受到微生物、时间、氧化等不利条件的影响而降低其营养价值,现实生活中,会将冷冻原料肉放置冷藏室中解冻,解冻的时间非常长,不适合高效生产,或者温水中解冻,该解冻的过程往往也是腐败的过程,解冻质量差。
由于鱼中含有高不饱和脂肪酸,因此生鱼片在贮藏和销售过程中极易被氧化,发生腐败变质,如何保持生食鱼加工生产过程中鱼类鲜度的成为技术难题。
蜂王浆是 5 ~15 日龄工蜂舌腺和上颚腺所分泌出来的一种乳白色或淡黄色,略带香甜味,并有较强酸涩、辛辣气味的乳状液体。近年来研究发现蜂王浆对鲜肉中的细菌有抑制作用,是天然的防腐剂。
发明内容
本发明克服了现有技术中的不足,提供了一种腌渍西洋参生鱼片及其制备方法。
本发明是通过以下技术方案实现的:
一种腌渍西洋参生鱼片,由下列重量份的原料制成:
冷冻鱿鱼90-110、山楂14-16、蜂王浆冻干粉15-20、六安瓜片5-6、金针菇16-17、鲜木耳16-17、桑葚15-16、葡萄汁25-26、谷氨酸钠0.2-0.5、磷酸盐0.1-0.2、乳酸菌1-2、西洋参2.4-3、胡秃子2-2.6、罗汉果1.4-2、谷氨酸钠0.2-0.5、磷酸盐0.1-0.2,精盐、糖、木瓜蛋白酶、乳酸菌适量;
所述的一种腌渍西洋参生鱼片的制备方法,其特征在于包括以下步骤:
(1)将西洋参、胡秃子、罗汉果混合用4-5倍量的水浸提后浓缩,滤得药汁;金针菇、鲜木耳洗净混合切碎,再与六安瓜片一起混合上锅隔水熏蒸10-15分钟,取得蒸锅上物料,筛除六安瓜片,将剩余物料混合置于搅拌机搅拌成糊状;
(2)取适量盐、糖与谷氨酸钠、磷酸盐混合倒入盆中,再兑入适量蒸馏水充分溶解开来,制得腌渍液,将冷冻鱿鱼浸泡于腌渍液中,直至鱿鱼完全解冻后,将鱿鱼清洗并切片;
(3)取木瓜蛋白酶用温水溶化开,得到木瓜蛋白酶溶液,将切好的鱿鱼片表面均匀割画有开口,先刷抹上一层木瓜蛋白酶溶液,再刷抹一层金针菇木耳糊,然后摆放在盘中静置4-5小时;
(4)山楂、桑葚兑葡萄汁混合榨浆,滤得浆液,往浆液中拌入浆液重量份1%-2%的乳酸菌,再置入鱿鱼片,发酵10-15小时后,取出滤干;
(5)将每片鱿鱼内均匀注射入药汁,并均匀铺平在吸水纸上吸掉多余水分,再对鱼片进行灭菌处理,最后将每片鱿鱼表面均匀撒上蜂王浆冻干粉,密封、包装,即得。
本发明具有如下优点:
本发明采用在腌制液中边腌制边解冻,是利用腌制液中的添加剂可有效的抑制微生物,降低冷冻原料肉在解冻过程中受到微生物、时间、氧化等不利条件的影响而降低其营养价值,缩短了解冻的时间,同时达到腌渍效果,原料肉质量。
本发明最末兑鱼片涂抹蜂王浆,蜂王浆作为天然的防腐剂,对鱼肉中的细菌进行有效的抑制,延长了鲜鱼肉的保质期。
本发明添加有西洋参、胡秃子等中药成分,增添了鱼片补气养阴、清热生津、清肝明目的保健功效;
本发明具有口感独特,保质期长,保健效果好;本发明采用腌渍法解冻,注射法腌渍,工艺独特新颖,增加生鱼肉产品的的增值空间和延伸效益。
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1:
一种腌渍西洋参生鱼片,由下列重量份(斤)的原料制成:
冷冻鱿鱼110、山楂16、蜂王浆冻干粉20、六安瓜片5、金针菇17、鲜木耳16、桑葚16、葡萄26、谷氨酸钠0.5、磷酸盐0.2、乳酸菌1、西洋参2.4、胡秃子2.6、罗汉果1.4、谷氨酸钠0.5、磷酸盐0.2,精盐、糖、木瓜蛋白酶、乳酸菌适量;
所述的一种腌渍西洋参生鱼片的制备方法,其特征在于包括以下步骤:
(1)将西洋参、胡秃子、罗汉果混合用4-5倍量的水浸提后浓缩,滤得药汁;金针菇、鲜木耳洗净混合切碎,再与六安瓜片一起混合上锅隔水熏蒸15分钟,取得蒸锅上物料,筛除六安瓜片,将剩余物料混合置于搅拌机搅拌成糊状;
(2)取适量盐、糖与谷氨酸钠、磷酸盐混合倒入盆中,再兑入适量蒸馏水充分溶解开来,制得腌渍液,将冷冻鱿鱼浸泡于腌渍液中,直至鱿鱼完全解冻后,将鱿鱼清洗并切片;
(3)取木瓜蛋白酶用温水溶化开,得到木瓜蛋白酶溶液,将切好的鱿鱼片表面均匀割画有开口,先刷抹上一层木瓜蛋白酶溶液,再刷抹一层金针菇木耳糊,然后摆放在盘中静置5小时;
(4)山楂、桑葚兑葡萄汁混合榨浆,滤得浆液,往浆液中拌入浆液重量份1%-2%的乳酸菌,再置入鱿鱼片,发酵15小时后,取出滤干;
(5)将每片鱿鱼内均匀注射入药汁,并均匀铺平在吸水纸上吸掉多余水分,再对鱼片进行灭菌处理,最后将每片鱿鱼表面均匀撒上蜂王浆冻干粉,密封、包装,即得。
Claims (2)
1.一种腌渍西洋参生鱼片,其特征在于由下列重量份的原料制成:
冷冻鱿鱼90-110、山楂14-16、蜂王浆冻干粉15-20、六安瓜片5-6、金针菇16-17、鲜木耳16-17、桑葚15-16、葡萄汁25-26、谷氨酸钠0.2-0.5、磷酸盐0.1-0.2、乳酸菌1-2、西洋参2.4-3、胡秃子2-2.6、罗汉果1.4-2、谷氨酸钠0.2-0.5、磷酸盐0.1-0.2,精盐、糖、木瓜蛋白酶、乳酸菌适量。
2.所述的一种腌渍西洋参生鱼片的制备方法,其特征在于包括以下步骤:
(1)将西洋参、胡秃子、罗汉果混合用4-5倍量的水浸提后浓缩,滤得药汁;金针菇、鲜木耳洗净混合切碎,再与六安瓜片一起混合上锅隔水熏蒸10-15分钟,取得蒸锅上物料,筛除六安瓜片,将剩余物料混合置于搅拌机搅拌成糊状;
(2)取适量盐、糖与谷氨酸钠、磷酸盐混合倒入盆中,再兑入适量蒸馏水充分溶解开来,制得腌渍液,将冷冻鱿鱼浸泡于腌渍液中,直至鱿鱼完全解冻后,将鱿鱼清洗并切片;
(3)取木瓜蛋白酶用温水溶化开,得到木瓜蛋白酶溶液,将切好的鱿鱼片表面均匀割画有开口,先刷抹上一层木瓜蛋白酶溶液,再刷抹一层金针菇木耳糊,然后摆放在盘中静置4-5小时;
(4)山楂、桑葚兑葡萄汁混合榨浆,滤得浆液,往浆液中拌入浆液重量份1%-2%的乳酸菌,再置入鱿鱼片,发酵10-15小时后,取出滤干;
(5)将每片鱿鱼内均匀注射入药汁,并均匀铺平在吸水纸上吸掉多余水分,再对鱼片进行灭菌处理,最后将每片鱿鱼表面均匀撒上蜂王浆冻干粉,密封、包装,即得。
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