CN105266066A - 一种枸杞蒜香生鱼片及其制备方法 - Google Patents
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Abstract
本发明公开了一种枸杞蒜香生鱼片,由下列重量份的原料制成:鱿鱼90-110、干红葡萄酒13-14、香菜15-20、枸杞子浆18-20、冬瓜17-18、椰奶15-17、蒜泥12-18、葛根1.8-2.3、化橘红1.6-2.2、玄参2-2.3,荷叶、0.5%-0.6%的茶多酚溶液适量;本发明添加有葛根、化橘红等中药成分以及茶多酚溶液,增添了鱼片养阴生津、降脂升阳的保健功效,解决了生食鱼加工生产过程中鱼类保鲜的技术难题,本发明工艺采用高压渗透技术,联合干燥技术,有效提高鱼肉感官品质,满足人们不断增长的生食鱼消费的需要。
Description
技术领域
本发明涉及一种保健生鱼片,尤其涉及一种枸杞蒜香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。日本料理中以生鱼片最为著名,堪称日本菜的代表川。而今在发达国家普遍流行。生食水产品具有独特的风味,同时营养成分保留全面。制作生食鱼片的原料主要以深海产的鱼类及其他海产品为主,如三文鱼、旗鱼、虹缚、鲍鱼、龙虾、墨鱼等。近年来,生食水产品除现场制作外川,已经开始出现了加工制品,但主要集中在价值高的品种,为食用者提供了方便受到消费者的普遍欢迎。
但是,生食水产品也是高风险的食品,对卫生、鲜度的要求极为严格。由于生鱼片是以鲜活(鲜冻)的鱼类为原料,经过冷冻处理后直接使用,这些产品可能本身带有或加工中污染上病原微生物,引起食品中毒。因而如何延长冷却肉的货架期,保持良好的感官质量,成为当今急待解决的问题。为解决这个问题,国内外也进行了大量的研究。
由于鱼中含有高不饱和脂肪酸,因此极易被氧化。茶多酚类物质的酚性羟基具有供氢体的活性,把氧原子供给不饱和脂肪酸过氧化游离基形成过氧化物,不再从另一不饱和脂肪酸分子中获得氢原子及形成新的烃游离基,促使自由基形成的连锁反应中断,达到防止鱼脂氧化的目的;茶多酚在于生食水产品保鲜中的应用具有了重大意义。
发明内容
本发明克服了现有技术中的不足,提供了一种枸杞蒜香生鱼片及其制备方法。
本发明是通过以下技术方案实现的:
一种枸杞蒜香生鱼片,由下列重量份的原料制成:
鱿鱼90-110、干红葡萄酒13-14、香菜15-20、枸杞子浆18-20、冬瓜17-18、椰奶15-17、蒜泥12-18、葛根1.8-2.3、化橘红1.6-2.2、玄参2-2.3,荷叶、0.5%-0.6%的茶多酚溶液适量;
所述的一种枸杞蒜香生鱼片的制备方法,其特征在于包括以下步骤:
(1)将葛根、化橘红、玄参混合用4-5倍量的水浸提后浓缩,滤得到药汁,经喷雾干燥,制得药粉;冬瓜、香菜洗净去杂,置于钵中兑盐水以及蒜泥均匀捣碎,待用;
(2)取鱿鱼在5℃下解冻后去头去内脏,再切压成均匀大小的鱿鱼片;将鱿鱼片置于烧沸的开水中焯一下,取出入盘晾干;
(3)将鱿鱼片拌上药粉,并由步骤(1)钵中物料包裹均匀,再置于密封罐中摆好,最后倒入干红葡萄酒,将罐口密封,置于阴凉处腌渍10-15天,取出罐内鱿鱼片,并收集罐内滤液,待用;
(4)将步骤(3)所得滤液大火煮沸,冷却后倒入罐中,再次倒入鱿鱼片,并兑入椰奶、枸杞子浆,直至淹没罐中鱿鱼片,在18-20℃、300-400MPa条件下,保压7-8min,然后卸压取出鱿鱼片;
(5)将上述步骤处理所得鱿鱼片取出晾干,在其表面均匀喷洒上0.5%-0.6%的茶多酚溶液以及剩余物料,再由荷叶包裹固定,再进行热风-微波真空联合干燥,最后去除荷叶,再依次进行灭菌、包装,即得。
本发明的优点是:
本发明使用高压对鱼肉进行处理,研究表明,在400MPa处理后鱼肉的硬度和咀嚼度都比未高压处理强,鱼肉弹性增加,同时高压的作用,使得营养腌渍液更好的渗入鱼肉中,提高鱼的食用价值;
本发明干燥方法主要采用联合干燥法,综合了热风干燥低成本、微波时间短的优点,干燥方式优势互补,避免了单一干燥方式的缺点;干燥过程中包裹有荷叶,有助于避免过度干燥,增加鱼肉感官品质;
本发明添加有葛根、化橘红等中药成分,增添了鱼片养阴生津、降脂升阳的保健功效;
本发明运用的茶多酚作为最后的抑菌防腐屏障具有很强的抗氧化作用,是天然的抗氧化剂,经实验证明,处理后鱼片的TVBN和pH值均有不同程度的下降,具有较理想的保鲜效果。
本工艺成功地解决了生食鱼加工生产过程中鱼类鲜度的技术难题,提高了其利用价值,同时还能满足人们不断增长的生食鱼消费的需要。
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:
一种枸杞蒜香生鱼片,由下列重量份(斤)的原料制成:
鱿鱼110、干红葡萄酒14、香菜20、枸杞子浆20、冬瓜18、椰奶17、蒜泥18、葛根2.3、化橘红2.2、玄参2.3,荷叶、0.6%的茶多酚溶液适量;
所述的一种枸杞蒜香生鱼片的制备方法,其特征在于包括以下步骤:
(1)将葛根、化橘红、玄参混合用4倍量的水浸提后浓缩,滤得到药汁,经喷雾干燥,制得药粉;冬瓜、香菜洗净去杂,置于钵中兑盐水以及蒜泥均匀捣碎,待用;
(2)取鱿鱼在5℃下解冻后去头去内脏,再切压成均匀大小的鱿鱼片;将鱿鱼片置于烧沸的开水中焯一下,取出入盘晾干;
(3)将鱿鱼片拌上药粉,并由步骤(1)钵中物料包裹均匀,再置于密封罐中摆好,最后倒入干红葡萄酒,将罐口密封,置于阴凉处腌渍15天,取出罐内鱿鱼片,并收集罐内滤液,待用;
(4)将步骤(3)所得滤液大火煮沸,冷却后倒入罐中,再次倒入鱿鱼片,并兑入椰奶、枸杞子浆,直至淹没罐中鱿鱼片,在20℃、400MPa条件下,保压7min,然后卸压取出鱿鱼片;
(5)将上述步骤处理所得鱿鱼片取出晾干,在其表面均匀喷洒上0.6%的茶多酚溶液以及剩余物料,再由荷叶包裹固定,再进行热风-微波真空联合干燥,最后去除荷叶,再依次进行灭菌、包装,即得。
Claims (2)
1.一种枸杞蒜香生鱼片,其特征在于由下列重量份的原料制成:
鱿鱼90-110、干红葡萄酒13-14、香菜15-20、枸杞子浆18-20、冬瓜17-18、椰奶15-17、蒜泥12-18、葛根1.8-2.3、化橘红1.6-2.2、玄参2-2.3,荷叶、0.5%-0.6%的茶多酚溶液适量。
2.根据权利要求1所述的一种枸杞蒜香生鱼片的制备方法,其特征在于包括以下步骤:
(1)将葛根、化橘红、玄参混合用4-5倍量的水浸提后浓缩,滤得到药汁,经喷雾干燥,制得药粉;冬瓜、香菜洗净去杂,置于钵中兑盐水以及蒜泥均匀捣碎,待用;
(2)取鱿鱼在5℃下解冻后去头去内脏,再切压成均匀大小的鱿鱼片;将鱿鱼片置于烧沸的开水中焯一下,取出入盘晾干;
(3)将鱿鱼片拌上药粉,并由步骤(1)钵中物料包裹均匀,再置于密封罐中摆好,最后倒入干红葡萄酒,将罐口密封,置于阴凉处腌渍10-15天,取出罐内鱿鱼片,并收集罐内滤液,待用;
(4)将步骤(3)所得滤液大火煮沸,冷却后倒入罐中,再次倒入鱿鱼片,并兑入椰奶、枸杞子浆,直至淹没罐中鱿鱼片,在18-20℃、300-400MPa条件下,保压7-8min,然后卸压取出鱿鱼片;
(5)将上述步骤处理所得鱿鱼片取出晾干,在其表面均匀喷洒上0.5%-0.6%的茶多酚溶液以及剩余物料,再由荷叶包裹固定,再进行热风-微波真空联合干燥,最后去除荷叶,再依次进行灭菌、包装,即得。
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