CN104886541A - 一种灵芝鲅鱼肉酱 - Google Patents
一种灵芝鲅鱼肉酱 Download PDFInfo
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- CN104886541A CN104886541A CN201510239451.5A CN201510239451A CN104886541A CN 104886541 A CN104886541 A CN 104886541A CN 201510239451 A CN201510239451 A CN 201510239451A CN 104886541 A CN104886541 A CN 104886541A
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Abstract
本发明公开了一种灵芝鲅鱼肉酱,属于鱼肉加工领域,由以下重量份数的组分组成:新鲜鲅鱼肉15-20份、鸡蛋液5-10份、灵芝提取物0.1-0.3份、灵芝丁3-5份、花生泥5-7份、花生粒1-2份、香辛调味料3-5份。本发明产品添加灵芝子实体丁及灵芝提取物,具有极高的保健功效,同时,灵芝提取物还能够抑制杂菌微生物的生长,减少防腐剂的添加,延长产品的保质期;本发明产品具有良好的口感风味及外观品质,保健功效高、生产成本低,具有较高的市场推广价值。
Description
技术领域:
本发明属于鱼肉加工领域,涉及一种鱼肉酱,尤其涉及一种添加灵芝及其提取物的灵芝鲅鱼肉酱。
背景技术:
灵芝(学名:Ganoderma Lucidum Karst),外形呈伞状,菌盖肾形、半圆形或近圆形,为多孔菌科真菌灵芝的子实体。灵芝药用在我国已有2000多年的历史,被历代医药家视为滋补强壮、扶正固本的神奇珍品。灵芝子实体主含氨基酸、多肽、蛋白质、真菌溶菌酶,以及糖类、麦角甾醇、三萜类、香豆精甙、挥发油、硬脂酸、苯甲酸、生物碱、维生素B2及C等,具有保肝解毒、治疗糖尿病、改善心血管系统及肌肤美白的功效作用。
鲅鱼也叫蓝点马鲛(学名),硬骨鱼纲,鲈形目,鲅科。鲅鱼肉多刺少,味道鲜美,营养丰富,而且肉质坚实紧密,呈锥子状,除鲜食外,也可加工制作罐头和咸干品。鲅鱼其肉质细腻、味道鲜美、营养丰富,含丰富蛋白质、维生素A、矿物质;鲅鱼有补气、平咳作用,对体弱咳喘有一定疗效;鲅鱼还具有提神和防衰老等食疗功能,常食对治疗贫血、早衰、营养不良、产后虚弱和神经衰弱等症会有一定辅助疗效。
中国发明专利CN103610025A涉及一种鲅鱼酱,其特征在于:是以鲅鱼浆,辣椒酱、面酱、鱼肉丁、盐、糖、酱油为原料制成的,其中各原料的重量百分比为鲅鱼浆55-65%,辣椒酱5-10%、面酱10-15%、鱼肉丁5-10%、盐2-8%、糖2-8%、酱油1-3%,该发明保健功效不够优异。
中国发明专利CN103349303A公开了一种鱼肉酱的加工方法,其特征在于:采用新鲜鱼肉、辣椒为主要原料,添加调味辅料及鱼骨汤等,经原料处理、调味混合、腌制、灭菌、检验、灌装等步骤加工成鱼肉酱。采用该发明步骤制作的鱼肉酱口感香辣、味道鲜美、营养物质能够充分保留,此方法即可加工淡水鱼也可加工于咸水鱼,具有适用范围广、工艺简单、易于掌握的优点。为本发明最接近现有技术。
目前常见鲅鱼菜肴有香煎鲅鱼、干烧鲅鱼、酱焖鲅鱼、腌鲅鱼等,油脂含量、食盐含量高或者口味偏重,不利于养生保健。
发明内容:
本发明所解决的技术问题:丰富鲅鱼产品市场多元化,增加鲅鱼产品的保健功效,提高鲅鱼产品的风味口感;为市场提供一种成本低,油脂含量低、蛋白质含量高,具有较高市场推广价值的灵芝鲅鱼肉酱产品。
本发明提供如下技术方案:
一种灵芝鲅鱼肉酱,由以下重量份数的组分构成:
新鲜鲅鱼肉15-20份、鸡蛋液5-10份、灵芝提取物0.1-0.3份、灵芝丁3-5份、花生泥5-7份、花生粒1-2份、香辛调味料3-5份;
所述香辛调味料由以下重量份数的组分组成:
食盐5份、八角1份、桂枝0.1-0.2份、香叶0.5-0.7份、砂姜1.5-2份、当归0-0.1份、紫苏0.5-1份、白芷0.2-0.5份、姜黄0-0.1份、良姜1.5-2.5份、花椒0.1-0.2份、陈皮0.2-0.5份、小茴香0.1-0.5份;
所述灵芝提取物及灵芝丁的制备方法包括以下步骤:
(1)将灵芝子实体清洗去杂后切碎成丁,添加灵芝子实体丁重量3-5倍的黄酒,搅拌提取3-5个小时;
(2)过滤分离灵芝提取液一及灵芝滤渣一;
(3)向灵芝滤渣一种继续添加3-5倍质量的黄酒,搅拌提取1-3个小时;
(4)过滤分离灵芝提取液二及灵芝滤渣;
(5)合并灵芝提取液一及灵芝提取液二为灵芝提取液,将灵芝提取液减压浓缩至灵芝子实体丁质量的0.5-0.7倍,得到灵芝提取物;
(6)将灵芝滤渣用柠檬酸钠溶液清洗沥干,得到灵芝丁。
优选的,所述鸡蛋液为新鲜鸡蛋破碎后收集蛋清及蛋液,添加0.2%白酒后充分搅拌混合得到。
优选的,所述花生泥和花生粒的制备方法包括以下步骤:
(1)用中火将锅烧热;
(2)下油和花生仁,翻炒至大部分花生仁呈现金黄色,起锅;
(3)摊凉花生仁得到花生粒;
(4)将部分花生粒放入搅拌机搅碎,制得花生泥。
优选的,由以下重量份数的组分构成:
新鲜鲅鱼肉18-20份、鸡蛋液5-7份、灵芝提取物0.1-0.2份、灵芝丁3-5份、花生泥5-6份、花生粒1-2份、香辛调味料3-4份。
优选的,所述香辛调味料由以下重量份数的组分组成:
食盐5份、八角1份、桂枝0.1份、香叶0.7份、砂姜1.5-1.8份、当归0.1份、紫苏0.5-0.6份、白芷0.2-0.3份、姜黄0.1份、良姜1.8-2.0份、花椒0.1份、陈皮0.2-0.3份、小茴香0.1-0.2份。
优选的,所述灵芝提取物及灵芝丁的制备步骤(1)及制备步骤(3)中灵芝子实体丁添加黄酒后,在室温条件下密闭低速搅拌提取。
优选的,所述低速搅拌提取的搅拌速度为30-45转/分钟。
本发明产品的加工方法为:
将新鲜鲅鱼肉切丁清洗后用料酒浸泡10-15分钟后取出,加入香辛调味料低温腌制5-7个小时后再用料酒冲洗得到鲅鱼肉丁;将鲅鱼肉丁与鸡蛋液、灵芝提取物、灵芝丁、花生泥、花生粒混合斩拌后放入锅内蒸15-20分钟后灌装,制成成品。
灵芝的应用范围非常广泛。就中医辩证看,由于本品入五脏,补全身之气,所以心、肺、肝、脾、肾脏虚弱,均可服之。所治病种涉及呼吸、循环、消化、神经、内分泌及运动等各个系统;涵盖内、外、妇、儿、五官各科疾病。其根本原因,就在于灵芝扶正固本,增强免疫功能,提高机体抵抗力的巨大作用。它不同于一般药物对某种疾病而起治疗作用,亦不同于一般营养保健食品只对某一方面营养素的不足进行补充和强化,而是在整体上双向调节人体机能平衡,调动机体内部活力,调节人体新陈代谢机能,提高自身免疫能力,促使全部的内脏或器官机能正常化。
其明显表现在如下方面:
1.抗肿瘤:自身免疫功能的低下或失调,是肿瘤之所以会发生并扩展的重要原因。灵芝是最佳的免疫功能调节和激活剂,它可显着提高机体的免疫功能,增强患者自身的抗癌能力。
2.保肝解毒:灵芝对多种理化及生物因素引起的肝损伤有保护作用。无论在肝脏损害发生前还是发生后,服用灵芝都可保护肝脏,减轻肝损伤。灵芝能促进肝脏对药物、毒物的代谢,对于中毒性肝炎有确切的疗效。
3.对心血管系统的作用:临床试验均表明,灵芝可有效地扩张冠状动脉,增加冠脉血流量,改善心肌微循环,增强心肌氧和能量的供给,因此,对心肌缺血具有保护作用,可广泛用于冠心病、心绞痛等的治疗和预防。
4.抗衰老:灵芝所含的多糖、多肽等有着明显的延缓衰老功效增加,机体疾病就逐渐增多,而生存期就在逐渐缩减。灵芝多糖可显着清除机体产生的自由基,从而阻止自由基对机体的损伤,防止了类脂质产生过氧化,保护了细胞,延缓了细胞衰老。
5.抗神经衰弱:祖国医学所载灵芝能"安神"、"增智慧"、"不忘"。灵芝对于中枢神经系统有较强的调节作用,具有镇静安神的功效,对于神经衰弱和失眠患者是必备佳品,国家药典中,灵芝就是有效的安眠宁神之药。
6.治疗高血压:灵芝的各种制剂均有显着的降压作用,在临床上具有缓和的降血压效果,同时,灵芝能延长和稳定其它降压药物的效果。
7.治疗糖尿病。
8.对慢性支气管炎、支气管哮喘作用:灵芝有显着的镇咳祛痰及平喘作用,对于缓解此种疾病的咳痰、喘的症状及防止喘息发作有显着效果。其免疫促进作用,又可有效防止反复的感冒,从而减少此病的复发。
9.抗过敏作用:当机体受某种抗原侵袭导致免疫功能亢进,产生各种变态反应或免疫性病理损害时,灵芝能抑制亢进的免疫水平,保持机体自身的稳定。
10.美容作用:灵芝能保持和调节皮肤水分,恢复皮肤弹性,使皮肤湿润、细腻,并可抑制皮肤中的黑色素的形成和沉淀,清除色斑、使头发增加光泽等功效。
除此之外,灵芝还有其它众多卓越的功效,如可刺激骨髓造血,升高白血球,可用于各种原因(如放射线药物)引起的白细胞减少症;通过提高机体的免疫能力,抵抗顽固性病毒如艾滋病的侵袭;还可帮助机体,提高对各种不良环境(如高原缺氧等)的耐受性;以及可抑制子宫平滑肌过度收缩,治疗功能性子宫出血,流产;此外对视网膜色素变性,脑发育不全症,进行性肌营养不良和萎缩性肌肉强直症,硬化症,灵芝都具有很显着的临床疗效。
本发明的有益效果为:
1.本发明产品添加灵芝子实体丁及灵芝提取物,具有极高的保健功效,同时,灵芝提取物还能够抑制杂菌微生物的生长,有利于延长产品的保质期。
2.本发明产品具有良好的口感风味及外观品质,具有较高的市场推广价值。
3.本发明制备方法简单,不采用油炸方式加热鱼肉丁,可以降低人体摄入产品后对油脂的摄入量;添加蛋液,既有利于增加鲅鱼肉的鲜嫩程度,又利于提高产品的风味口感,还可以提高产品的优质蛋白质含量。
4.本发明开拓了鲅鱼食用及灵芝利用新方向,丰富了市场产品多元化。
具体实施方式:
下面对本发明的实施例做详细的说明,本实施例在以发明技术方案为前提下进行实施,给出了详细的实施方式和具体的操作过程,但是本发明的保护范围不限于下述的实施例。实施例中未注明具体条件的实验方案,通常按照常规条件或者制造商所建议的条件实施。
实施例一
一种灵芝鲅鱼肉酱,由以下重量份数的组分构成:
新鲜鲅鱼肉15份、鸡蛋液5份、灵芝提取物0.1份、灵芝丁3份、花生泥5份、花生粒1份、香辛调味料3份;
所述香辛调味料由以下重量份数的组分组成:
食盐5份、八角1份、桂枝0.1份、香叶0.5份、砂姜1.5份、紫苏0.5份、白芷0.2份、良姜1.5份、花椒0.1份、陈皮0.2份、小茴香0.1份;
所述灵芝提取物及灵芝丁的制备方法包括以下步骤:
(1)将灵芝子实体清洗去杂后切碎成丁,添加灵芝子实体丁重量3倍的黄酒,室温条件下密闭低速搅拌提取3个小时,搅拌速度为30转/分钟;
(2)过滤分离灵芝提取液一及灵芝滤渣一;
(3)向灵芝滤渣一种继续添加3倍质量的黄酒,室温条件下密闭低速搅拌提取1个小时;
(4)过滤分离灵芝提取液二及灵芝滤渣;
(5)合并灵芝提取液一及灵芝提取液二为灵芝提取液,将灵芝提取液减压浓缩至灵芝子实体丁质量的0.5倍,得到灵芝提取物;
(6)将灵芝滤渣用柠檬酸钠溶液清洗沥干,得到灵芝丁。
实施例二
一种灵芝鲅鱼肉酱,由以下重量份数的组分构成:
新鲜鲅鱼肉20份、鸡蛋液10份、灵芝提取物0.3份、灵芝丁5份、花生泥7份、花生粒2份、香辛调味料5份;
所述香辛调味料由以下重量份数的组分组成:
食盐5份、八角1份、桂枝0.2份、香叶0.7份、砂姜2份、当归0.1份、紫苏1份、白芷0.5份、姜黄0.1份、良姜2.5份、花椒0.2份、陈皮0.5份、小茴香0.5份;
所述灵芝提取物及灵芝丁的制备方法包括以下步骤:
(1)将灵芝子实体清洗去杂后切碎成丁,添加灵芝子实体丁重量5倍的黄酒,室温条件下密闭低速搅拌提取5个小时,搅拌速度为45转/分钟;
(2)过滤分离灵芝提取液一及灵芝滤渣一;
(3)向灵芝滤渣一种继续添加5倍质量的黄酒,室温条件下密闭低速搅拌提取3个小时;
(4)过滤分离灵芝提取液二及灵芝滤渣;
(5)合并灵芝提取液一及灵芝提取液二为灵芝提取液,将灵芝提取液减压浓缩至灵芝子实体丁质量的0.7倍,得到灵芝提取物;
(6)将灵芝滤渣用柠檬酸钠溶液清洗沥干,得到灵芝丁。
实施例三
一种灵芝鲅鱼肉酱,由以下重量份数的组分构成:
新鲜鲅鱼肉18份、鸡蛋液5份、灵芝提取物0.1份、灵芝丁3份、花生泥5份、花生粒1份、香辛调味料3份;
所述香辛调味料由以下重量份数的组分组成:
食盐5份、八角1份、桂枝0.1份、香叶0.7份、砂姜1.5份、当归0.1份、紫苏0.5份、白芷0.2份、姜黄0.1份、良姜1.8份、花椒0.1份、陈皮0.2份、小茴香0.1份;
所述灵芝提取物及灵芝丁的制备方法包括以下步骤:
(1)将灵芝子实体清洗去杂后切碎成丁,添加灵芝子实体丁重量4倍的黄酒,室温条件下密闭低速搅拌提取4个小时,搅拌速度为30转/分钟;
(2)过滤分离灵芝提取液一及灵芝滤渣一;
(3)向灵芝滤渣一种继续添加4倍质量的黄酒,室温条件下密闭低速搅拌提取2个小时;
(4)过滤分离灵芝提取液二及灵芝滤渣;
(5)合并灵芝提取液一及灵芝提取液二为灵芝提取液,将灵芝提取液减压浓缩至灵芝子实体丁质量的0.6倍,得到灵芝提取物;
(6)将灵芝滤渣用柠檬酸钠溶液清洗沥干,得到灵芝丁。
实施例四
一种灵芝鲅鱼肉酱,由以下重量份数的组分构成:
新鲜鲅鱼肉20份、鸡蛋液7份、灵芝提取物0.2份、灵芝丁5份、花生泥6份、花生粒2份、香辛调味料4份;
所述香辛调味料由以下重量份数的组分组成:
食盐5份、八角1份、桂枝0.1份、香叶0.7份、砂姜1.8份、当归0.1份、紫苏0.6份、白芷0.3份、姜黄0.1份、良姜2.0份、花椒0.1份、陈皮0.3份、小茴香0.2份;
所述灵芝提取物及灵芝丁的制备方法包括以下步骤:
(1)将灵芝子实体清洗去杂后切碎成丁,添加灵芝子实体丁重量3倍的黄酒,室温条件下密闭低速搅拌提取5个小时,搅拌速度为30转/分钟;
(2)过滤分离灵芝提取液一及灵芝滤渣一;
(3)向灵芝滤渣一种继续添加5倍质量的黄酒,室温条件下密闭低速搅拌提取1个小时;
(4)过滤分离灵芝提取液二及灵芝滤渣;
(5)合并灵芝提取液一及灵芝提取液二为灵芝提取液,将灵芝提取液减压浓缩至灵芝子实体丁质量的0.7倍,得到灵芝提取物;
(6)将灵芝滤渣用柠檬酸钠溶液清洗沥干,得到灵芝丁。
实施例五
一种灵芝鲅鱼肉酱,由以下重量份数的组分构成:
新鲜鲅鱼肉19份、鸡蛋液6份、灵芝提取物0.1份、灵芝丁4份、花生泥5份、花生粒2份、香辛调味料3份;
所述香辛调味料由以下重量份数的组分组成:
食盐5份、八角1份、桂枝0.1份、香叶0.7份、砂姜1.6份、当归0.1份、紫苏0.5份、白芷0.3份、姜黄0.1份、良姜1.9份、花椒0.1份、陈皮0.2份、小茴香0.1份;
所述灵芝提取物及灵芝丁的制备方法包括以下步骤:
(1)将灵芝子实体清洗去杂后切碎成丁,添加灵芝子实体丁重量5倍的黄酒,室温条件下密闭低速搅拌提取3个小时,搅拌速度为45转/分钟;
(2)过滤分离灵芝提取液一及灵芝滤渣一;
(3)向灵芝滤渣一种继续添加5倍质量的黄酒,室温条件下密闭低速搅拌提取1个小时;
(4)过滤分离灵芝提取液二及灵芝滤渣;
(5)合并灵芝提取液一及灵芝提取液二为灵芝提取液,将灵芝提取液减压浓缩至灵芝子实体丁质量的0.7倍,得到灵芝提取物;
(6)将灵芝滤渣用柠檬酸钠溶液清洗沥干,得到灵芝丁。
实施例六
一种灵芝鲅鱼肉酱,由以下重量份数的组分构成:
新鲜鲅鱼肉18份、鸡蛋液7份、灵芝提取物0.1份、灵芝丁5份、花生泥5份、花生粒2份、香辛调味料3份;
所述香辛调味料由以下重量份数的组分组成:
食盐5份、八角1份、桂枝0.1份、香叶0.7份、砂姜1.8份、当归0.1份、紫苏0.5份、白芷0.3份、姜黄0.1份、良姜1.8份、花椒0.1份、陈皮0.3份、小茴香0.1份;
所述灵芝提取物及灵芝丁的制备方法包括以下步骤:
(1)将灵芝子实体清洗去杂后切碎成丁,添加灵芝子实体丁重量4倍的黄酒,室温条件下密闭低速搅拌提取3个小时,搅拌速度为30转/分钟;
(2)过滤分离灵芝提取液一及灵芝滤渣一;
(3)向灵芝滤渣一种继续添加5倍质量的黄酒,室温条件下密闭低速搅拌提取3个小时;
(4)过滤分离灵芝提取液二及灵芝滤渣;
(5)合并灵芝提取液一及灵芝提取液二为灵芝提取液,将灵芝提取液减压浓缩至灵芝子实体丁质量的0.6倍,得到灵芝提取物;
(6)将灵芝滤渣用柠檬酸钠溶液清洗沥干,得到灵芝丁。
上述实施例中所述鸡蛋液为新鲜鸡蛋破碎后收集蛋清及蛋液,添加0.2%白酒后充分搅拌混合得到;
所述花生泥和花生粒的制备方法包括以下步骤:
(1)用中火将锅烧热;
(2)下油和花生仁,翻炒至大部分花生仁呈现金黄色,起锅;
(3)摊凉花生仁得到花生粒;
(4)将部分花生粒放入搅拌机搅碎,制得花生泥。
按照实施例一到六所述组分,将新鲜鲅鱼肉切丁清洗后用料酒浸泡10-15分钟后取出,加入香辛调味料腌制5-7个小时后再用料酒冲洗得到鲅鱼肉丁;将鲅鱼肉丁与鸡蛋液、灵芝提取物、灵芝丁、花生泥、花生粒混合斩拌后放入锅内蒸15-20分钟后根据需要搅拌均匀灌装或者直接切块灌装,制成成品,分别记为实施组一、二、三、四、五、六,对其进行感官评价、及微生物指标评价。
感官评价:
由20名专业人员进行感官评价打分,分别从产品的滋味气味(1-5分)、色泽(1-5分)、组织形态(1-5分)三个方面进行感官评分。感官要求具有鲅鱼特有的鲜香味道及鸡蛋、灵芝的清香,口味醇厚,甜咸适中,无不良气味风味;整体黄褐色,有光泽,无大量油脂析出;料质均匀,粘稠适中,颗粒大小均匀。
综合评分评价(1-5分):
综合评价评分标准:1分-厌恶;2分不喜欢;3分-可以接受;4分-喜欢;5分-很喜欢且愿意主动食用。
微生物指标评价:
菌落总数测定:采用GB/T4789.2;
大肠菌群测定:采用GB/T4789.3;
志贺氏菌的测定:采用GB/T4789.5;
金黄色葡萄球菌测定:采用GB/T4789.10;
表一:感官评定评分结果
实施组一 | 实施组二 | 实施组三 | 实施组四 | 实施组五 | 实施组六 | |
滋味气味 | 4.3±0.2 | 4.1±0.2 | 4.5±0.2 | 4.5±0.2 | 4.7±0.2 | 4.6±0.1 |
色泽 | 4.2±0.3 | 4.2±0.3 | 4.6±0.3 | 4.7±0.3 | 4.5±0.3 | 4.5±0.3 |
组织形态 | 4.3±0.2 | 4.3±0.3 | 4.7±0.1 | 4.6±0.2 | 4.8±0.4 | 4.8±0.4 |
综合评分 | 4.6±0.2 | 4.2±0.2 | 4.6±0.3 | 4.6±0.2 | 4.6±0.3 | 4.7±0.2 |
所述数据以平均数±方差方式表达
表二:实施例微生物指标测定结果
实施组产品 | |
菌落总数(cfu/mL) | <10 |
大肠菌群(MPN/100mL) | <3 |
致病菌(志贺氏菌与金黄色葡萄球菌) | 未检出 |
以感官评分最高的实施例六为基础,探讨香辛料配比对感官品质的影响。不同香辛料的配方和感官评分见表三。
新鲜鲅鱼肉18份、鸡蛋液7份、灵芝提取物0.1份、灵芝丁5份、花生泥5份、花生粒2份、香辛调味料3份;
其中香辛料包括食盐5份、八角1份及下表所述其他组分,单位为份,以配方编号1所述的组分(实施组六香辛料组分)为10分,对其他配方编号制备得到的灵芝鲅鱼肉酱进行评分。
表三:不同香辛料的配方及其感官评分
所述数据以平均数±方差方式表达
根据上述实验可知,采用实施例六所述的原料组分及配方8所述的香辛料配方组分,制备得到的灵芝鲅鱼肉酱,具有较高的感官品质。
以上内容仅为本发明的较佳实施方式,本说明书内容不应理解为对本发明的限制。
Claims (7)
1.一种灵芝鲅鱼肉酱,其特征在于,由以下重量份数的组分组成:
新鲜鲅鱼肉15-20份、鸡蛋液5-10份、灵芝提取物0.1-0.3份、灵芝丁3-5份、花生泥5-7份、花生粒1-2份、香辛调味料3-5份;
所述香辛调味料由以下重量份数的组分组成:
食盐5份、八角1份、桂枝0.1-0.2份、香叶0.5-0.7份、砂姜1.5-2份、当归0-0.1份、紫苏0.5-1份、白芷0.2-0.5份、姜黄0-0.1份、良姜1.5-2.5份、花椒0.1-0.2份、陈皮0.2-0.5份、小茴香0.1-0.5份;
所述灵芝提取物及灵芝丁的制备方法包括以下步骤:
(1)将灵芝子实体清洗去杂后切碎成丁,添加灵芝子实体丁重量3-5倍的黄酒,搅拌提取3-5个小时;
(2)过滤分离灵芝提取液一及灵芝滤渣一;
(3)向灵芝滤渣一种继续添加3-5倍质量的黄酒,搅拌提取1-3个小时;
(4)过滤分离灵芝提取液二及灵芝滤渣;
(5)合并灵芝提取液一及灵芝提取液二为灵芝提取液,将灵芝提取液减压浓缩至灵芝子实体丁质量的0.5-0.7倍,得到灵芝提取物;
(6)将灵芝滤渣用柠檬酸钠溶液清洗沥干,得到灵芝丁。
2.根据权利要求1所述的一种灵芝鲅鱼肉酱,其特征在于:所述鸡蛋液为新鲜鸡蛋破碎后收集蛋清及蛋液,添加0.2%白酒后充分搅拌混合得到。
3.根据权利要求1所述的一种灵芝鲅鱼肉酱,其特征在于,所述花生泥和花生粒的制备方法包括以下步骤:
(1)用中火将锅烧热;
(2)下油和花生仁,翻炒至大部分花生仁呈现金黄色,起锅;
(3)摊凉花生仁得到花生粒;
(4)将部分花生粒放入搅拌机搅碎,制得花生泥。
4.根据权利要求1所述的一种灵芝鲅鱼肉酱,其特征在于,由以下重量份数的组分组成:
新鲜鲅鱼肉18-20份、鸡蛋液5-7份、灵芝提取物0.1-0.2份、灵芝丁3-5份、花生泥5-6份、花生粒1-2份、香辛调味料3-4份。
5.根据权利要求1所述的一种灵芝鲅鱼肉酱,其特征在于,所述香辛调味料由以下重量份数的组分组成:
食盐5份、八角1份、桂枝0.1份、香叶0.7份、砂姜1.5-1.8份、当归0.1份、紫苏0.5-0.6份、白芷0.2-0.3份、姜黄0.1份、良姜1.8-2.0份、花椒0.1份、陈皮0.2-0.3份、小茴香0.1-0.2份。
6.根据权利要求1所述的一种灵芝鲅鱼肉酱,其特征在于:所述灵芝提取物及灵芝丁的制备步骤(1)及制备步骤(3)中灵芝子实体丁添加黄酒后,在室温条件下密闭低速搅拌提取。
7.根据权利要求6所述的一种灵芝鲅鱼肉酱,其特征在于:所述低速搅拌提取的搅拌速度为30-45转/分钟。
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