CN104982971A - 淡水鱼加工配方及其加工方法 - Google Patents
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Abstract
淡水鱼加工配方及其加工方法,包括淡水鱼、中草药调料和基本调料,中草药调料包括草果、木香、香砂、砂仁、草蔻、荜拨、丁香、白蔻、白芷、山奈、香果、良姜、小茴香、肉果、甘香、烟桂、肉桂、桂丁、香茅草、排草、枝子、花椒、八角、香叶、孜然、当归、党参、干辣椒和陈皮,然后经磨粉熬汤和木火煮制而成。本发明在淡水鱼加工调料配方中加入中草药调料,不但大大改善了淡水鱼的口味,而且实现了广大消费者在食用淡水鱼的同时进行食疗保健的目的,具有风味独特、健脾开胃、增进食欲,食疗保健的优点。
Description
技术领域
本发明涉及淡水鱼加工技术领域,具体涉及一种淡水鱼加工配方及其加工方法。
背景技术
能生活在盐度为千分之三的淡水中之鱼类就可称为淡水鱼,淡水鱼的营养价值极为丰富,是优质蛋白质的重要来源,含有人体所必需的七种氨基酸、不饱和脂肪酸、维生素A、维生素D、多种矿物质(如钙、磷、钾、铁、碘、硒等)等,EPA(二十碳五烯酸)、DHA(二十碳六烯酸)虽然不如海鱼含量丰富,但含量也在1.84~13.93%之间,EPA和DHA是人与动物生长发育的必需脂肪酸,对人体具有抗血栓、维持大脑发育和抗动脉硬化作用,可以有效降低心血管病的发病率。其中所含的硒是重要的抗癌物质。鱼中还含有丰富的谷胱甘肽能抗氧化,遏制脑细胞的老化,不同淡水鱼类还具有不同的食疗和保健作用。
炖制是淡水鱼的一种重要的加工方法,炖鱼加入的调料对于淡水鱼最终的口味起到至关重要的作用,目前淡水鱼炖制使用的调料主要由由糖、味精、盐等基本调味料组成,只是起到调味的作用,而且口味单一,味道和营养难以满足消费者越来越高的要求。
发明内容
本发明提供了一种淡水鱼加工配方及其加工方法,以解决现有技术存在的口味单一、味道和营养不佳的问题。
本发明解决其技术问题所采用的技术方案是:
一种淡水鱼加工配方,由淡水鱼、中草药调料和基本调料组成,中草药调料包括草果、木香、香砂、砂仁、草蔻、荜拨、丁香、白蔻、白芷、山奈、香果、良姜、小茴香、肉果、甘香、烟桂、肉桂、桂丁、香茅草、排草、枝子、花椒、八角、香叶、孜然、当归、党参、干辣椒和陈皮,其中各组分使用的质量份比为:草果15~20份、木香2~5份、香砂4~8份、砂仁4~8份、草蔻10~15份、荜拨6~10份、丁香10~15份、白蔻15~20份、白芷2~5份、山奈2~5份、香果4~8份、良姜4~8份、小茴香10~15份、肉果10~15份、甘香2~5份、烟桂5~10份、肉桂4~8份、桂丁2~5份、香茅草6~10份、排草6~10份、枝子6~10份、花椒2~5份、八角15~20份、香叶10~15份、孜然10~15份、当归6~10份、党参2~5份、干辣椒6~10份、陈皮2~5份;基本调料包括豆瓣酱、糖、味精、鸡粉、盐和麻椒。
上述中草药调料使用量占淡水鱼质量的0.02%~0.07%。
上述淡水鱼加工配方,加工方法具体步骤如下:
(1)中草药调味汤的制备:将中草药调料草果、木香、香砂、砂仁、草蔻、荜拨、丁香、白蔻、白芷、山奈、香果、良姜、小茴香、肉果、甘香、烟桂、肉桂、桂丁、香茅草、排草、枝子、花椒、八角、香叶、孜然、当归、党参、干辣椒和陈皮按照使用比例称量,然后混合磨成粉末形成中草药调料粉,将中草药调料粉进行煎炒,再加入水调制成汤料,并将基本调料加入汤中,煮沸备用;
(2)煮制:将新鲜的淡水鱼宰杀干净,然后将鱼放入铁锅中并加入中草药调味汤中进行煮制,使用木材作为燃料,大火煮制15分钟,慢火煮制5~10分钟之后,消费者便可围锅食用了。
本发明淡水鱼加工用的中草药调料配方中:1、草果:燥湿除寒,祛痰截疟,消食化食。2、木香:行气止痛;调中导滞。3、香砂:气味辛凉、增加食欲。4、砂仁:化湿开胃,温脾止泻,理气安胎。5、草蔻:燥湿健脾,温胃止呕。6、荜拨:温中散寒,下气止痛。7、丁香:矫味增香。8、白蔻:行气开胃。9、白芷:解表散寒,祛风止痛。10、山奈:温中化湿,行气止痛。11、香果:行气开郁,法风燥湿,活血止痛。12、良姜:辛散温通,散寒止痛。13、小茴香:促进消化吸收、防感冒。14、肉果:温中散寒,补脾止泻。15、香茅草:清热解毒解暑,芳香健胃。16、排草:益气补虚,祛风活血。17、枝子:杀菌镇痛、防感冒。18、当归:去腥增香。19、党参:补中益气,健脾益肺。
本发明在淡水鱼加工调料配方中加入中草药调料,不但大大改善了淡水鱼的口味,而且实现了广大消费者在食用淡水鱼的同时进行食疗保健的目的,具有风味独特、健脾开胃、增进食欲,食疗保健的优点。
具体实施方式
一种淡水鱼加工配方,由淡水鱼、中草药调料和基本调料组成,中草药调料包括草果、木香、香砂、砂仁、草蔻、荜拨、丁香、白蔻、白芷、山奈、香果、良姜、小茴香、肉果、甘香、烟桂、肉桂、桂丁、香茅草、排草、枝子、花椒、八角、香叶、孜然、当归、党参、干辣椒和陈皮,其中各组分使用的质量份比为:草果15~20份、木香2~5份、香砂4~8份、砂仁4~8份、草蔻10~15份、荜拨6~10份、丁香10~15份、白蔻15~20份、白芷2~5份、山奈2~5份、香果4~8份、良姜4~8份、小茴香10~15份、肉果10~15份、甘香2~5份、烟桂5~10份、肉桂4~8份、桂丁2~5份、香茅草6~10份、排草6~10份、枝子6~10份、花椒2~5份、八角15~20份、香叶10~15份、孜然10~15份、当归6~10份、党参2~5份、干辣椒6~10份、陈皮2~5份;基本调料包括豆瓣酱、糖、味精、鸡粉、盐和麻椒。
上述中草药调料使用量占淡水鱼质量的0.02%~0.07%。
上述淡水鱼加工配方,加工方法具体步骤如下:
(1)中草药调味汤的制备:将中草药调料草果、木香、香砂、砂仁、草蔻、荜拨、丁香、白蔻、白芷、山奈、香果、良姜、小茴香、肉果、甘香、烟桂、肉桂、桂丁、香茅草、排草、枝子、花椒、八角、香叶、孜然、当归、党参、干辣椒和陈皮按照使用比例称量,然后混合磨成粉末形成中草药调料粉,每斤淡水鱼使用大约0.24克中草药调料粉,将中草药调料粉进行煎炒,再加入水调制成汤料,并将基本调料加入汤中,煮沸备用;
(2)煮制:将新鲜的淡水鱼宰杀干净,然后将鱼放入铁锅中并加入中草药调味汤中进行煮制,使用木材作为燃料,大火煮制15分钟,慢火煮制5~10分钟之后,消费者便可围锅食用了。
Claims (3)
1.一种淡水鱼加工配方,其特征是由淡水鱼、中草药调料和基本调料组成,中草药调料包括草果、木香、香砂、砂仁、草蔻、荜拨、丁香、白蔻、白芷、山奈、香果、良姜、小茴香、肉果、甘香、烟桂、肉桂、桂丁、香茅草、排草、枝子、花椒、八角、香叶、孜然、当归、党参、干辣椒和陈皮,其中各组分使用的质量份比为:草果15~20份、木香2~5份、香砂4~8份、砂仁4~8份、草蔻10~15份、荜拨6~10份、丁香10~15份、白蔻15~20份、白芷2~5份、山奈2~5份、香果4~8份、良姜4~8份、小茴香10~15份、肉果10~15份、甘香2~5份、烟桂5~10份、肉桂4~8份、桂丁2~5份、香茅草6~10份、排草6~10份、枝子6~10份、花椒2~5份、八角15~20份、香叶10~15份、孜然10~15份、当归6~10份、党参2~5份、干辣椒6~10份、陈皮2~5份;基本调料包括豆瓣酱、糖、味精、鸡粉、盐和麻椒。
2.根据权利要求1所述的淡水鱼加工配方,其特征是中草药调料使用量占淡水鱼质量的0.02%~0.07%。
3.根据权利要求1所述的淡水鱼加工配方,其特征是加工方法具体步骤如下:
(1)中草药调味汤的制备:将中草药调料草果、木香、香砂、砂仁、草蔻、荜拨、丁香、白蔻、白芷、山奈、香果、良姜、小茴香、肉果、甘香、烟桂、肉桂、桂丁、香茅草、排草、枝子、花椒、八角、香叶、孜然、当归、党参、干辣椒和陈皮按照使用比例称量,然后混合磨成粉末形成中草药调料粉,将中草药调料粉进行煎炒,再加入水调制成汤料,并将基本调料加入汤中,煮沸备用;
(2)煮制:将新鲜的淡水鱼宰杀干净,然后将鱼放入铁锅中并加入中草药调味汤中进行煮制,使用木材作为燃料,大火煮制15分钟,慢火煮制5~10分钟之后,消费者便可围锅食用了。
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