CN104856098A - 一种即食风味泥鳅及其制备方法 - Google Patents
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Abstract
一种即食风味泥鳅,其特征在于,由以下重量份数的组分制成:泥鳅100份、莲藕淀粉5份、杨梅酒5份、葡萄酒2份、调料5份、花椒粉1.5份、碘盐1.5份、黄精多糖0.5份、生姜粉0.3份;本发明制备的泥鳅食品风味独特,改变传统的食用方式,开袋即食,口感鲜美,营养丰富,具有特殊的保健功能;同时也保留了产品原有的本质的味道以及营养,经过各种香料和调味品配制之后使营养更容易被吸收、味道更加鲜美,大大的方便了消费者的食用。
Description
技术领域
本发明属于食品生产技术领域,具体涉及一种即食风味泥鳅及其制备方法
背景技术
泥鳅是一种鳅科动物,为人们常食食品,含有大量益于人体的生物活性物质,如凝集素、抗菌肽、糖蛋白、泥鳅多糖、超氧化物歧化酶、牛磺酸、多糖、蛋白质、透明质酸和多不饱和脂肪酸、赖氨酸、类胡萝卜素、尼克酸等维生素与锌、硒等微量元素,人体必需氨基酸和微量元素含量较高。而且,所含蛋白质的氨基酸构成比例好,高于大多数常规养殖鱼类,同时必需氨基酸构成比例符合FAO/WH0的标准,具有极高的开发价值。其中,许多成分对运动机体具有保护作用,利于抗运动疲劳。例如大强度运动训练疲劳和组织器官损害与运动机体自由基损害加强有关,泥鳅中所含多糖、超氧化物歧化酶、牛磺酸等营养成分具有抗自由基作用。
但是长期以来,泥鳅的加工非常薄弱,传统的食用加工方法-红烧泥鳅、干煸泥鳅、酱泥鳅、泥鳅钻豆腐、泥鳅汤等。目前的食用方法单一,不便于携带;且泥鳅除具有较高的营养价值外,还具有药用功能,目前人们在食用泥鳅食品的时候,没有充分发挥泥鳅的食疗作用。
发明内容
本发明所要解决的技术问题在于克服现有技术的缺陷,提供一种食用安全健康,加工方便的即食风味泥鳅。
本发明所要解决的技术问题采用以下的技术方案来实现:
一种即食风味泥鳅,由以下重量份数的组分制成:泥鳅100份、莲藕淀粉5份、杨梅酒5份、葡萄酒2份、调料5份、花椒粉1.5份、碘盐1.5份、黄精多糖0.5份、生姜粉0.3份;
上述调料是由以下重量份数的组分制成:白术10份、白寇5份、荔枝核5份、肉桂10份、韭菜籽5份、鸡内金4份、杜仲3份、白芷3份、补骨脂3份、海棠花1.5份、芫荽籽1.5份、荆芥1.5份、红茶1.5份、干辣椒2份、陈皮1.5份、猕猴桃根2份、野葡萄枝1.5份、蚕豆皮1份、当归1份、丁香1份、葱白2份、薄荷叶2份、槟榔1.5份。
所述杨梅酒是用五十度以上的浓香型白酒1000克浸泡杨梅200克、桂皮20克、冰糖10克、猪腰5克、酸枣仁10克、栀子6克、党参4克、乌梅10克、肉桂5克及陈皮5克,浸泡15-30天制成。
上述风味泥鳅的制备方法如下:
1)泥鳅去头、去内脏,清洗干净,拌入杨梅酒,浸泡1-3小时,每隔20分钟翻动一次;去除泥鳅的泥腥味;
2)将莲藕淀粉、花椒粉、碘盐、黄精多糖及生姜粉拌匀,形成混合粉料,再加入步骤1)浸泡好的泥鳅,搅拌,使泥鳅表面沾上混合粉料,静置30分钟左右;
3)将调料铺设在蒸笼上,作为垫料,然后放上步骤2)中的泥鳅,蒸20-40分钟,冷却后装入铝箔袋进行真空包装,然后将包装好的产品进行杀菌30分钟,即得即食风味泥鳅成品。
本发明的有益效果:本发明制备的泥鳅食品风味独特,改变传统的食用方式,开袋即食,口感鲜美,营养丰富,具有特殊的保健功能;同时也保留了产品原有的本质的味道以及营养,经过各种香料和调味品配制之后使营养更容易被吸收、味道更加鲜美,大大的方便了消费者的食用。
具体实施方式:
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种即食风味泥鳅,由以下重量份数的组分制成:泥鳅100份、莲藕淀粉5份、杨梅酒5份、葡萄酒2份、调料5份、花椒粉1.5份、碘盐1.5份、黄精多糖0.5份、生姜粉0.3份;
上述调料是由以下重量份数的组分制成:白术10份、白寇5份、荔枝核5份、肉桂10份、韭菜籽5份、鸡内金4份、杜仲3份、白芷3份、补骨脂3份、海棠花1.5份、芫荽籽1.5份、荆芥1.5份、红茶1.5份、干辣椒2份、陈皮1.5份、猕猴桃根2份、野葡萄枝1.5份、蚕豆皮1份、当归1份、丁香1份、葱白2份、薄荷叶2份、槟榔1.5份。
上述杨梅酒是用五十度以上的浓香型白酒1000克浸泡杨梅200克、桂皮20克、冰糖10克、猪腰5克、酸枣仁10克、栀子6克、党参4克、乌梅10克、肉桂5克及陈皮5克,浸泡15-30天制成。
上述风味泥鳅的制备方法如下:
1)泥鳅去头、去内脏,清洗干净,拌入杨梅酒,浸泡1-3小时,每隔20分钟翻动一次;去除泥鳅的泥腥味;
2)将莲藕淀粉、花椒粉、碘盐、黄精多糖及生姜粉拌匀,形成混合粉料,再加入步骤1)浸泡好的泥鳅,搅拌,使泥鳅表面沾上混合粉料,静置30分钟左右;
3)将调料铺设在蒸笼上,作为垫料,然后放上步骤2)中的泥鳅,蒸20-40分钟,冷却后装入铝箔袋进行真空包装,然后将包装好的产品进行杀菌30分钟,即得即食风味泥鳅成品。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的方法原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种即食风味泥鳅,其特征在于,由以下重量份数的组分制成:泥鳅100份、莲藕淀粉5份、杨梅酒5份、葡萄酒2份、调料5份、花椒粉1.5份、碘盐1.5份、黄精多糖0.5份、生姜粉0.3份;
上述调料是由以下重量份数的组分制成:白术10份、白寇5份、荔枝核5份、肉桂10份、韭菜籽5份、鸡内金4份、杜仲3份、白芷3份、补骨脂3份、海棠花1.5份、芫荽籽1.5份、荆芥1.5份、红茶1.5份、干辣椒2份、陈皮1.5份、猕猴桃根2份、野葡萄枝1.5份、蚕豆皮1份、当归1份、丁香1份、葱白2份、薄荷叶2份、槟榔1.5份。
2.根据权利要求1所述的一种即食风味泥鳅,其特征在于:所述杨梅酒是用五十度以上的浓香型白酒1000克浸泡杨梅200克、桂皮20克、冰糖10克、猪腰5克、酸枣仁10克、栀子6克、党参4克、乌梅10克、肉桂5克及陈皮5克,浸泡15-30天制成。
3.一种制备权利要求2所述风味泥鳅的方法,其特征在于,步骤如下:
1)泥鳅去头、去内脏,清洗干净,拌入杨梅酒,浸泡1-3小时,每隔20分钟翻动一次;
2)将莲藕淀粉、花椒粉、碘盐、黄精多糖及生姜粉拌匀,形成混合粉料,再加入步骤1)浸泡好的泥鳅,搅拌,使泥鳅表面沾上混合粉料,静置30分钟;
3)将调料铺设在蒸笼上,作为垫料,然后放上步骤2)中的泥鳅,蒸20-40分钟,冷却后装入铝箔袋进行真空包装,然后将包装好的产品进行杀菌30分钟,即得即食风味泥鳅成品。
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