CN105341769A - 一种补气生津可乐生鱼片及其制备方法 - Google Patents
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Abstract
本发明公开了一种补气生津可乐生鱼片，由下列重量份的原料制成：青鱼80-100、米醋12-13、花椒2-3、小茴香2-4、鸡蛋7-8、豆渣26-28、豆粕22-23、可乐17-18、蒜瓣7-8、人参叶2-2.4、制首乌0.8-1、莪术2.3-2.5，荷叶、0.5%-0.6%的茶多酚溶液适量；本发明添加有人参叶、制首乌等中药成分以及茶多酚溶液，增添了鱼片补益精血、补气益肺乌须发、强筋骨、补肝肾的保健功效，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，尤其涉及一种补气生津可乐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，提供了一种补气生津可乐生鱼片及其制备方法。
本发明是通过以下技术方案实现的：
一种补气生津可乐生鱼片，由下列重量份的原料制成：
青鱼80-100、米醋12-13、花椒2-3、小茴香2-4、鸡蛋7-8、豆渣26-28、豆粕22-23、可乐17-18、蒜瓣7-8、人参叶2-2.4、制首乌0.8-1、莪术2.3-2.5，荷叶、0.5%-0.6%的茶多酚溶液适量；
所述的一种补气生津可乐生鱼片的制备方法，其特征在于包括以下步骤：
（1）将人参叶、制首乌、莪术混合用4-5倍量的水浸提后浓缩，滤得到药汁；花椒、小茴香用适量温水浸泡，2-3小时后，滤得汁液，将该汁液与药汁合并，并打入鸡蛋，拌入豆渣与豆粕，均匀搅拌至糊状，得香泥；
（2）取青鱼在5℃下解冻后去头去内脏、鱼骨以及鱼皮，再切成均匀大小的鱼片，将鱼片均匀刷上米醋后晾干；
（3）将各个鱼片由香泥包裹成团状，并置于阳光下铺开，日晒1-2天后，剥除表面香泥，入盘待用；
（4）将鱼片与蒜瓣混合置于罐中压紧，再兑入可乐，在18-20℃、300-400MPa条件下，保压7-8min，然后卸压取出；
（5）将上述步骤处理所得鱼片取出，在表面均匀喷洒上茶多酚溶液以及剩余物料后，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；
本发明添加有人参叶、制首乌等中药成分，增添了鱼片补益精血、补气益肺乌须发、强筋骨、补肝肾的保健功效；
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：
一种补气生津可乐生鱼片，由下列重量份（斤）的原料制成：
青鱼100、米醋13、花椒2、小茴香2、鸡蛋7、豆渣28、豆粕23、可乐18、蒜瓣8、人参叶2.4、制首乌0.8、莪术2.5，荷叶、0.6%的茶多酚溶液适量；
所述的一种补气生津可乐生鱼片的制备方法，其特征在于包括以下步骤：
（1）将人参叶、制首乌、莪术混合用4倍量的水浸提后浓缩，滤得到药汁；花椒、小茴香用适量温水浸泡，2小时后，滤得汁液，将该汁液与药汁合并，并打入鸡蛋，拌入豆渣与豆粕，均匀搅拌至糊状，得香泥；
（2）取青鱼在5℃下解冻后去头去内脏、鱼骨以及鱼皮，再切成均匀大小的鱼片，将鱼片均匀刷上米醋后晾干；
（3）将各个鱼片由香泥包裹成团状，并置于阳光下铺开，日晒1天后，剥除表面香泥，入盘待用；
（4）将鱼片与蒜瓣混合置于罐中压紧，再兑入可乐，在20℃、400MPa条件下，保压8min，然后卸压取出；
（5）将上述步骤处理所得鱼片取出，在表面均匀喷洒上茶多酚溶液以及剩余物料后，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)
1.一种补气生津可乐生鱼片，其特征在于由下列重量份的原料制成：
青鱼80-100、米醋12-13、花椒2-3、小茴香2-4、鸡蛋7-8、豆渣26-28、豆粕22-23、可乐17-18、蒜瓣7-8、人参叶2-2.4、制首乌0.8-1、莪术2.3-2.5，荷叶、0.5%-0.6%的茶多酚溶液适量。
2.根据权利要求1所述的一种补气生津可乐生鱼片的制备方法，其特征在于包括以下步骤：
（1）将人参叶、制首乌、莪术混合用4-5倍量的水浸提后浓缩，滤得到药汁；花椒、小茴香用适量温水浸泡，2-3小时后，滤得汁液，将该汁液与药汁合并，并打入鸡蛋，拌入豆渣与豆粕，均匀搅拌至糊状，得香泥；
（2）取青鱼在5℃下解冻后去头去内脏、鱼骨以及鱼皮，再切成均匀大小的鱼片，将鱼片均匀刷上米醋后晾干；
（3）将各个鱼片由香泥包裹成团状，并置于阳光下铺开，日晒1-2天后，剥除表面香泥，入盘待用；
（4）将鱼片与蒜瓣混合置于罐中压紧，再兑入可乐，在18-20℃、300-400MPa条件下，保压7-8min，然后卸压取出；
（5）将上述步骤处理所得鱼片取出，在表面均匀喷洒上茶多酚溶液以及剩余物料后，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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| CN104137875A (zh) * | 2014-07-23 | 2014-11-12 | 安徽金麦乐面业有限公司 | 一种高纤维芹菜饼干及其生产方法 |
| CN104770774A (zh) * | 2015-04-27 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | 一种滋阴助阳酒香生鱼片及其制备方法 |
| CN104939146A (zh) * | 2015-05-28 | 2015-09-30 | 合肥市韩林家庭农场有限公司 | 一种润燥生姜糊生鱼片及其制备方法 |
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| CN104137875A (zh) * | 2014-07-23 | 2014-11-12 | 安徽金麦乐面业有限公司 | 一种高纤维芹菜饼干及其生产方法 |
| CN104770774A (zh) * | 2015-04-27 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | 一种滋阴助阳酒香生鱼片及其制备方法 |
| CN104939146A (zh) * | 2015-05-28 | 2015-09-30 | 合肥市韩林家庭农场有限公司 | 一种润燥生姜糊生鱼片及其制备方法 |
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