CN104939146A - 一种润燥生姜糊生鱼片及其制备方法 - Google Patents
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Abstract
本发明公开了一种润燥生姜糊生鱼片,由下列重量份的原料制成:冷冻鲈鱼90-110、蜂王浆冻干粉15-16、冬瓜皮20-22、豆粕4-6、糖渣7-8、桃花2-3、花生15-18、泥鳅汤8-10、当归2.1-3、蒲草根1-2.7、丛毛榕根2-2.2、谷氨酸钠0.2-0.5、乙基麦芽酚0.1-0.3、乳酸菌1-2,300mmol/L CaCl2溶液、精盐、生姜、糖适量;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;其中添加的当归、蒲草根等中药成分,增添了核桃仁清热润燥、助消化抗疲劳的保健功效。
Description
技术领域
本发明涉及一种保健生鱼片,尤其涉及一种润燥生姜糊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,提供了一种润燥生姜糊生鱼片及其制备方法。
本发明是通过以下技术方案实现的:
一种润燥生姜糊生鱼片,由下列重量份的原料制成:
冷冻鲈鱼90-110、蜂王浆冻干粉15-16、冬瓜皮20-22、豆粕4-6、糖渣7-8、桃花2-3、花生15-18、泥鳅汤8-10、当归2.1-3、蒲草根1-2.7、丛毛榕根2-2.2、谷氨酸钠0.2-0.5、乙基麦芽酚0.1-0.3、乳酸菌1-2,300mmol/L CaCl2溶液、精盐、生姜、糖适量;
所述的一种润燥生姜糊生鱼片的制备方法,其特征在于包括以下步骤:
(1)将当归、蒲草根、丛毛榕根混合用4-5倍量的水浸提后浓缩,滤得到汁液,再进行喷雾干燥,得中药粉,冬瓜皮、糖渣混合上锅,隔水熏蒸10-15分钟,取出蒸锅内物料,筛除糖渣,将冬瓜皮冷冻干燥,磨粉待用;
(2)取适量盐、糖与谷氨酸钠、乳酸菌、乙基麦芽酚混合倒入盆中,再兑入适量蒸馏水充分溶解开来,制得增香腌渍液,将冷冻鲈鱼浸泡于腌渍液中,直至鱼完全解冻;
(3)将解冻完全的鲈鱼从腌渍液中取出,冲洗干净后晾干,再去杂除骨开片成2片,将每片鱼肉均匀涂抹上步骤(1)所得中药粉以及瓜皮粉,轻轻揉搓后,入盘静置10-15分钟;
(4)将腌渍好的鱼肉内均匀注射入占鱼肉重量4%-5%的CaCl2溶液,并铺平在吸水纸上吸掉多余水分,再对鱼片进行灭菌处理,入盘待用;
(5)桃花、花生、泥鳅汤混合倒入锅中,加少许生姜,煎煮至干,取出锅内物料,筛除桃花,将剩余物料混合置于搅拌机搅拌成糊状,入盘至冷却,再拌入蜂王浆冻干粉,将配置好的糊料往生鱼片两面均匀刷抹一层,最后进行密封、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。
本发明工艺向鱼肉内注射入有CaCl2溶液,其中CaCl2浓度对肉类的系水力有显著的影响,显著提高肉类的嫩度,对鱼肉具有一定的嫩化效果,能促进风味物质的渗透和提高产品的感官品质。
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。
本发明添加有当归、蒲草根等中药成分,增添了鱼片清热润燥、助消化抗疲劳的保健功效;
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:
一种润燥生姜糊生鱼片,由下列重量份(斤)的原料制成:
冷冻鲈鱼110、蜂王浆冻干粉15、冬瓜皮22、豆粕4-6、糖渣8、桃花2、花生18、泥鳅汤10、当归2.1、蒲草根2.7、丛毛榕根2.2、谷氨酸钠0.5、乙基麦芽酚0.3、乳酸菌2,300mmol/L CaCl2溶液、精盐、生姜、糖适量;
所述的一种润燥生姜糊生鱼片的制备方法,其特征在于包括以下步骤:
(1)将当归、蒲草根、丛毛榕根混合用4倍量的水浸提后浓缩,滤得到汁液,再进行喷雾干燥,得中药粉,冬瓜皮、糖渣混合上锅,隔水熏蒸10-15分钟,取出蒸锅内物料,筛除糖渣,将冬瓜皮冷冻干燥,磨粉待用;
(2)取适量盐、糖与谷氨酸钠、乳酸菌、乙基麦芽酚混合倒入盆中,再兑入适量蒸馏水充分溶解开来,制得增香腌渍液,将冷冻鲈鱼浸泡于腌渍液中,直至鱼完全解冻;
(3)将解冻完全的鲈鱼从腌渍液中取出,冲洗干净后晾干,再去杂除骨开片成2片,将每片鱼肉均匀涂抹上步骤(1)所得中药粉以及瓜皮粉,轻轻揉搓后,入盘静置15分钟;
(4)将腌渍好的鱼肉内均匀注射入占鱼肉重量4%的CaCl2溶液,并铺平在吸水纸上吸掉多余水分,再对鱼片进行灭菌处理,入盘待用;
(5)桃花、花生、泥鳅汤混合倒入锅中,加少许生姜,煎煮至干,取出锅内物料,筛除桃花,将剩余物料混合置于搅拌机搅拌成糊状,入盘至冷却,再拌入蜂王浆冻干粉,将配置好的糊料往生鱼片两面均匀刷抹一层,最后进行密封、包装,即得。
Claims (2)
1.一种润燥生姜糊生鱼片,其特征在于由下列重量份的原料制成:
冷冻鲈鱼90-110、蜂王浆冻干粉15-16、冬瓜皮20-22、豆粕4-6、糖渣7-8、桃花2-3、花生15-18、泥鳅汤8-10、当归2.1-3、蒲草根1-2.7、丛毛榕根2-2.2、谷氨酸钠0.2-0.5、乙基麦芽酚0.1-0.3、乳酸菌1-2,300mmol/L CaCl2溶液、精盐、生姜、糖适量。
2.根据权利要求1所述的一种润燥生姜糊生鱼片的制备方法,其特征在于包括以下步骤:
(1)将当归、蒲草根、丛毛榕根混合用4-5倍量的水浸提后浓缩,滤得到汁液,再进行喷雾干燥,得中药粉,冬瓜皮、糖渣混合上锅,隔水熏蒸10-15分钟,取出蒸锅内物料,筛除糖渣,将冬瓜皮冷冻干燥,磨粉待用;
(2)取适量盐、糖与谷氨酸钠、乳酸菌、乙基麦芽酚混合倒入盆中,再兑入适量蒸馏水充分溶解开来,制得增香腌渍液,将冷冻鲈鱼浸泡于腌渍液中,直至鱼完全解冻;
(3)将解冻完全的鲈鱼从腌渍液中取出,冲洗干净后晾干,再去杂除骨开片成2片,将每片鱼肉均匀涂抹上步骤(1)所得中药粉以及瓜皮粉,轻轻揉搓后,入盘静置10-15分钟;
(4)将腌渍好的鱼肉内均匀注射入占鱼肉重量4%-5%的CaCl2溶液,并铺平在吸水纸上吸掉多余水分,再对鱼片进行灭菌处理,入盘待用;
(5)桃花、花生、泥鳅汤混合倒入锅中,加少许生姜,煎煮至干,取出锅内物料,筛除桃花,将剩余物料混合置于搅拌机搅拌成糊状,入盘至冷却,再拌入蜂王浆冻干粉,将配置好的糊料往生鱼片两面均匀刷抹一层,最后进行密封、包装,即得。
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CN106036583A (zh) * | 2016-06-20 | 2016-10-26 | 明光市永言水产(集团)有限公司 | 奶油生姜散寒膨化鱼片干及其制备方法 |
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CN105341769A (zh) * | 2015-10-25 | 2016-02-24 | 梅顺 | 一种补气生津可乐生鱼片及其制备方法 |
CN106036583A (zh) * | 2016-06-20 | 2016-10-26 | 明光市永言水产(集团)有限公司 | 奶油生姜散寒膨化鱼片干及其制备方法 |
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