CN105533503A - 一种桂花醉大黄鱼的加工方法 - Google Patents
一种桂花醉大黄鱼的加工方法 Download PDFInfo
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- CN105533503A CN105533503A CN201510893139.8A CN201510893139A CN105533503A CN 105533503 A CN105533503 A CN 105533503A CN 201510893139 A CN201510893139 A CN 201510893139A CN 105533503 A CN105533503 A CN 105533503A
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- sweet osmanthus
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Abstract
一种桂花醉大黄鱼的加工方法,包括以下步骤:原料预处埋,腌制,脱水干燥,切块与醉鱼,入糟,包装杀菌;增加加工步骤4真空渗透:将鱼块与桂花酒混合,在真空渗透机中进行真空渗透;增加了大黄鱼制品的鲜甜口感以及桂花香气,使醉大黄鱼鱼块肉质紧密,富有弹性,鲜嫩味美,咸淡适宜,香气醇厚,具有浓郁的桂花酒香气和鱼香味,并在步骤5入糟时,加入0.2%至1.0%的桂花,1%至2%去核的大枣片,1%至3%的经过粉碎的核桃仁,使上述材料的有效成分融入产品中,增加了产品的营养成分和保健功能。通过上述方法获得的糟大黄鱼制品,其有润肺护肝、滋肾净血、健脾胃,增食欲,健脑防老之功效。
Description
技术领域
本发明涉及一种水产品的腌制方法,特别是一种桂花醉大黄鱼的加工方法。
背景技术
大黄鱼(Larimichthyscrocea),硬骨鱼纲,鲈形目(Perciformes),石首鱼科(Sciaeni-dae),黄鱼属,又名黄鱼、大王鱼、大鲜、大黄花鱼、红瓜、金龙、黄金龙、桂花黄鱼、大仲、红口、石首鱼、石头鱼、黄瓜鱼,为传统“四大海产”(大黄鱼、小黄鱼、带鱼、乌贼)之一,是我国近海主要经济鱼类。大黄鱼,体延长,侧扁,体长约40-50cm,金黄色,尾柄细长,鳞较小,背鳍起点至侧线间具8-9行鳞,椎骨25-27枚,平时栖息较深海区,4-6月向近海洄游产卵,产卵后分散在沿岸索饵,以鱼虾等为食,秋冬季又向深海区迁移,鳔能发声,渔民常借此估测鱼群的大小,分布于南海、东海和黄海南部,为中国重要的经济鱼类,供鲜食或制黄鱼鲞等;鳔可制胶,已经人工养殖,大黄鱼肉质较好且味美,“松鼠黄鱼”为筵席佳肴,大部分鲜销,其他盐渍成“瓜鲞”,去内脏盐渍后洗清晒干制成“黄鱼鲞”或制成罐头,鱼鳔可干制成名贵食品“鱼肚”,又可制“黄鱼胶”,大黄鱼肝脏含维生素A,为制鱼肝油的好原料,耳石可作药用。[大黄鱼所含营养元素能量97.00千卡;蛋白质17.70克;脂肪2.50克;碳水化合物0.80克;维生素A10.00微克硫胺素0.03毫克;核黄素0.10毫克;烟酸1.90毫克;维生素E1.13毫克;钙53.00毫克;磷174.00毫克;钾260.00毫克;钠120.30毫克;镁39.00毫克;铁0.70毫克;锌0.58毫克;硒42.57微克;铜0.04毫克,锰0.02毫克。黄鱼味甘咸、性平,入肝、肾二经,中医认为,黄鱼对贫血、失眠、头晕、食欲不振及妇女产后体虚有良好疗效。
醉糟鱼是一种适合我国沿海地区特别是宁波和舟山市地区的风味独特的传统食品,也是一种用来延长保藏期满足消费者需要的产品。醉糟大黄鱼具有甜咸和谐,酒香味、米香味、腊香味三种香气汇成一体且香气浓郁。据分析,香醉大黄鱼蛋白质含量高、脂肪少、肉质好、味鲜美、且富含氨基酸、矿物质等营养物质。糟海大黄鱼肉质紧密,富有弹性,有咬劲,色泽美丽,香气浓郁,久食不厌,酒糟含有蛋白质、淀粉、粗纤维、脂肪、氨基酸、聚戊糖、灰分以及丰富的维生素、生长素等物质和一些矿质元素,以及发酵过程中产生的酵母菌、多种清香醇甜因子等营养价值大,符合现代人们对食品营养的要求,且成分含量稳定,开发利用价值高。酒糟中含有酒精和酵母菌,具有防腐能力,对分解有腥味的物质和制品在贮藏期自溶作用等都很有利。传统腌制以手工操作加工制作,规模和投资小,生产效率和产量不高,特别产品加工质量会受自然气候条件以及手工操作的影响,产品的食用安全性和风味品质、质地等,在产品的批次之间存在较大的波动性。
发明内容
本发明在规范加工生产流程基础上,增加和变更了相关加工程序,并且在加工的配料中加入桂花、核桃仁和大枣片,桂花、核桃仁和大枣片营养丰富,具有一定的药用价值,并且都香气迷人,可以增进食欲,并且其本身可以用于酿酒,将桂花、核桃仁和大枣片用于醉大黄鱼,不仅增加了食品的香气,增进食欲、还增加了产品的食疗保健功能。
为了解决上述技术问题,本发明通过以下解决方法
一种桂花醉大黄鱼的加工方法,包括以下步骤:
步骤1原料预处理:大黄鱼鳗经去脏、去黑膜及血污等,然后用流动清水漂洗2-3次;步骤2腌制:经预处理干净的鱼体,沥干水分,加入由一定比例的食盐、糖,适量桂皮、生姜等制成的腌制液,在6-15℃下,腌制时间为6—12小时;取出,沥干;步骤3脱水干燥:干燥至水分30--35%以下;步骤4切块与醉鱼:将干燥脱水后的鱼体切割成长2-8cm段块;倒入适量桂花酒拌和均匀;在真空渗透机中进行真空渗透,渗透时间为6—10小时;取出,沥干;步骤5入糟:将煮熟的热糯米饭,冷却到温度50-60度时加入鱼块,0.2%至1.0%的桂花,1%至2%去核的大枣片,1%至3%的经过粉碎的核桃仁,与煮熟的热糯米饭拌和均匀后冷却到温度36-40度时,加入适量酿酒酵母粉、味精、白糖、调味料拌和混合均匀,趁热时立即密封保存,然后低温糟制一段时间,发酵成熟;步骤6包装杀菌:将糟制好发酵成熟的鱼块装入蒸煮袋中,真空封口,高温杀菌。
进一步的,步骤4真空渗透的桂花酒的酒精度为30度以上。
进一步的,在步骤5入糟时,加入0.6-0.8%的桂花。
进一步的,在步骤5入糟时:鱼块拌与糯米饭比例为7比3。
桂花有很多别称:因为叶子像圭而称“桂”;纹理如犀,又叫木犀;其清雅高洁,香飘四溢,被称为“仙友”;桂花又被称为“仙树”、“花中月老”。桂花通常生长在岩岭上,也叫“岩桂”;桂花开花时浓香致远,其香气具有清浓两兼的特点,清可荡涤,浓可致远,因此有“九里香”的美称;黄花细如粟,故又有“金粟”之名;桂花为“仙客”;桂花功效:淡黄白色,芳香,提取芳香油,制桂花浸膏,可用于食品、化妆品,可制糕点、糖果,并可酿酒。桂花味辛,可入药。以花、果实及根入药。秋季采花;春季采果;四季采根,分别晒干。花:辛,温。果:辛、甘,温。根:甘、微涩,平。功能主治:花:散寒破结,化痰止咳。用于牙痛,咳喘痰多,经闭腹痛。果:暖胃,平肝,散寒。用于虚寒胃痛。根:祛风湿,散寒。用于风湿筋骨疼痛,腰痛,肾虚牙痛。古人认为桂为百药之长,所以用桂花酿制的酒能达到「饮之寿千岁」的功效。像是汉代时,桂花酒就是人们用来敬神祭祖的佳品,祭祀完毕,晚辈向长辈敬用桂花酒,长辈们喝下之后则象徵了会延年益寿。该酒香甜醇厚,有开胃醒神、健脾补虚的功有。桂花酒尤其适用于女士饮用,被赞誉为“妇女幸福酒”。祖国医学中有花疗的理论实践,桂花酒就是典型的实例。
大枣,又名红枣。特点是维生素含量非常高,有“天然维生素丸”的美誉,具有滋阴补阳,补血之功效。红枣为温带作物,适应性强。红枣素有“铁杆庄稼”之称,具有耐旱、耐涝的特性,是发展节水型林果业的首选良种。中国的草药书籍「本经」中记载到,红枣味甘性温、归脾胃经,有补中益气、养血安神、缓和药性的功能;而现代的药理学则发现,红枣含有蛋白质、脂肪、糖类、有机酸、维生素A、维生素C、多种微量钙以及氨基酸等丰富的营养成份。功能具体如下:1,健脾益胃:脾胃虚弱、腹泻、倦怠无力的人,每日吃红枣七颗,或与党参、白术共用,能补中益气、健脾胃,达到增加食欲、止泻的功效;红枣和生姜、半夏同用,可治疗饮食不慎所引起的胃炎如胃胀、呕吐等症状,2,补气养血:红枣为补养佳品,食疗药膳中常加入红枣补养身体、滋润气血。台大免疫学孙安迪博士大力提倡平时多吃红枣、黄芪、枸杞,能提升身体的元气,增强免疫力。3,养血安神:女性躁郁症、哭泣不安、心神不宁等,用红枣和甘草、小麦同用〈甘麦大枣汤〉,可起到养血安神、舒肝解郁的功效。4,缓和药性:红枣常被用於药性剧烈的药方中,以减少烈性药的副作用,并保护正气。如:「十枣汤」中,用大枣缓解甘遂、大戟、芜花等泻药的毒性,保护脾胃不受伤害。5,红枣性温味甘,含有蛋白质、多种氨基酸、胡萝卜素、维生素、铁、钙、磷物质,不仅能促进女性荷尔蒙的分泌,加强胸部发育,还有补益脾胃、调和药性、养血宁神的功效。
核桃仁为胡桃核内的果肉,又名胡桃仁、胡桃肉。药性:甘,温。归肾经、肺、大肠经。核桃为胡桃科、胡桃属植物,乔木,高达20~25米;树干较别的种类矮,树冠广阔;树皮幼时灰绿色,老时则灰白色而纵向浅裂;小枝无毛,具光泽,被盾状着生的腺体,灰绿色,后来带褐色。核桃皮毒性较大,可入药,治疗皮肤脓疖等。
胡桃仁含粗蛋白22.18%,其中可溶性蛋白的组成以谷氨酸为主,其次为精氨酸和天冬氨酸。粗脂类64.23%,其中中性脂类占93.05%;中性脂类中三酰甘油82.05%,甾醇脂3.86%,游离脂肪酸4.80%.总脂和中性脂类中脂肪酸组成主要为亚酸64.48%-69.95%和油酸13.89%-15.36%;三酰甘油所含脂肪酸主要为亚麻酸69.98;甾醇酯非皂化部分主要为β-谷甾醇,并有少量的菜油甾醇,豆甾醇,燕麦甾-5-烯醇,豆甾-7-稀醇;糖类13%;多种游离的必需氨基酸;异亮氨酸,亮氨酸,色氨酸,苯丙氨酸,缬氨酸,苏氨酸及赖氨酸等,其含量为总氨基酸的47.50%。果实含1,4-萘醌,胡桃叶醌,4-羟基-1-萘基-β-D-吡喃葡萄糖甙,4,8-二羟基-1-萘基-β-D-吡喃葡萄糖甙,钾、钙、铁、锰、锌、铜、锶等多种微量元素,未成熟果实福含维生素C。果皮含水杨酸,对-羟基苯甲酸,香草酸,龙胆酸,对-羟基苯基酸,没食子酸,对-香豆酸,阿魏酸,咖啡酸,芥子酸,原儿茶酸,丁香酸,和绿原酸。
核桃仁在中医上应用广泛。中国医学认为核桃性温、味甘、无毒,有健胃、补血、润肺、养神等功效。《神农本草经》将核桃列为久服轻身益气、延年益寿的上品。唐代孟诜著《食疗本草》中记述,吃核桃仁可以开胃,通润血脉,使骨肉细腻。宋代刘翰等著《开宝本草》中记述,核桃仁“食之令肥健,润肌,黑须发,多食利小水,去五痔。”明代李时珍著《本草纲目》记述,核桃仁有“补气养血,润燥化痰,益命门,处三焦,温肺润肠,治虚寒喘咳,腰脚重疼,心腹疝痛,血痢肠风”等功效。具体功能如下:1、补虚强体,提供营养:经动物实验证明,含胡桃油的混合脂肪饮食,可使体重增长,血清白蛋白增加,而血胆固醇水平升高却较慢,故核桃是难得的一种高脂肪性物质的补养品。2、消炎杀菌,养护皮肤:桃核仁有直接的抑菌消炎作用。据临床报道,将核桃仁捣烂制成的核桃焦油氧化锌糊膏,治疗皮炎、湿疹,有效率可达100%。核桃仁富含的油脂,有利于润泽肌肤,保持人体活力。3、防癌抗癌:实验证明,核桃有效成分对小鼠S37肿瘤有抑制作用。核桃技对多种肿瘤,如食道癌、胃癌、鼻咽癌、肺癌、甲状腺癌、淋巴肉瘤等都有一定的抑制作用。此外,核桃对癌症患者还有提升白细胞及保护肝脏等作用。4、健脑防老:核桃仁含有较多的蛋白质及人体营养必需的不饱和脂肪酸,这些成分皆为大脑组织细胞代谢的重要物质,能滋养脑细胞,增强脑功能。5、净化血液,降低胆固醇:核桃仁能减少肠道对胆固醇的吸收。并可溶解胆固醇,排除血管壁内的“污垢杂质”使血液净化,从而为人体提供更好的新鲜血液。所以,核桃仁有防止动脉硬化,降低胆固醇的作用。此外,核桃还可用于治疗非胰岛素依赖型糖尿病。6、核桃仁中含有较多的蛋白质和人体必需的不饱和脂肪酸,这些成分有非常好的补脑效果,能滋养脑细胞,增强脑功能。7、核桃仁可有效防止动脉硬化,降低胆固醇的作用;此外,核桃还可用于治疗非胰岛素依赖型糖尿病;同时,可提升白细胞,保护肝脏。8、核桃仁含有大量维生素E,经常食用有润肺、黑发的作用。9、舒缓疲劳、抗压。10、润燥滑肠:用于用于肠燥便秘的大便难解,同时有较强的活血调经、祛瘀生新的功效,对止咳也有一定疗效。
本发明通过增加加工步骤4真空渗透:将鱼块与桂花酒混合,在真空渗透机中进行真空渗透;增加了大黄鱼制品的鲜甜口感以及桂花香气,使醉大黄鱼鱼块肉质紧密,富有弹性,鲜嫩味美,咸淡适宜,香气醇厚,具有浓郁的桂花酒香气和鱼香味。并在步骤5入糟时,加入0.2%至1.0%的桂花,1%至2%去核的大枣片,1%至3%的经过粉碎的核桃仁,使上述材料的的有效成分融入产品中,增加了产品的营养成分和保健功能。将核桃仁、大枣和桂花的香气浸入产品,使产品食用时香气扑鼻,增加食欲;通过步骤6包装杀菌:使糟海大黄鱼的成熟产品经杀菌处理可防止制品的过渡发酵,又可有效提高制品的保质期。
具体实施方式
一种桂花醉大黄鱼的加工方法,包括以下步骤:
步骤1原料预处理:大黄鱼鳗经去脏、去黑膜及血污等,然后用流动清水漂洗2-3次;步骤2腌制:经预处理干净的鱼体,沥干水分,加入由一定比例的食盐、糖,适量桂皮、生姜等制成的腌制液,在6-15℃下,腌制时间为6—12小时;取出,沥干;步骤3脱水干燥:干燥至水分30--35%以下;步骤4切块与醉鱼:将干燥脱水后的鱼体切割成长2-8cm段块;倒入适量桂花酒拌和均匀;在真空渗透机中进行真空渗透,渗透时间为6—10小时;取出,沥干;步骤5入糟:将煮熟的热糯米饭,冷却到温度50-60度时加入鱼块,0.2%至1.0%的桂花,1%至2%去核的大枣片,1%至3%的经过粉碎的核桃仁,与煮熟的热糯米饭拌和均匀后冷却到温度36-40度时,加入适量酿酒酵母粉、味精、白糖、调味料拌和混合均匀,趁热时立即密封保存,然后低温糟制一段时间,发酵成熟;步骤6包装杀菌:将糟制好发酵成熟的鱼块装入蒸煮袋中,真空封口,高温杀菌;
进一步的,步骤4真空渗透的桂花酒的酒精度为30度以上。
进一步的,在步骤5入糟时,加入0.6-0.8%的桂花。
进一步的,在步骤5入糟时:鱼块拌与糯米饭比例为7比3。
本发明通过增加加工步骤4真空渗透:将鱼块与桂花酒混合,在真空渗透机中进行真空渗透;增加了大黄鱼制品的鲜甜口感以及桂花香气,使醉大黄鱼鱼块肉质紧密,富有弹性,鲜嫩味美,咸淡适宜,香气醇厚,具有浓郁的桂花酒香气和鱼香味。并在步骤5入糟时,加入0.2%至1.0%的桂花,1%至2%去核的大枣片,1%至3%的经过粉碎的核桃仁,使上述材料的的有效成分融入产品中,增加了产品的营养成分和保健功能。通过上述方法获得的糟大黄鱼制品,具有润肺护肝、滋肾净血、健脾胃,增食欲,健脑防老之功效。将核桃仁、大枣和桂花的香气浸入产品,使产品食用时香气扑鼻,增加食欲;通过步骤6包装杀菌:使糟大黄鱼的成熟产品经杀菌处理可防止制品的过渡发酵,又可有效提高制品的保质期。
Claims (4)
1.一种桂花醉大黄鱼的加工方法,其特征在于包括以下步骤:
步骤1原料预处理:大黄鱼鳗经去脏、去黑膜及血污等,然后用流动清水漂洗2-3次;
步骤2腌制:经预处理干净的鱼体,沥干水分,加入由一定比例的食盐、糖,适量桂皮、生姜等制成的腌制液,在6-15℃下,腌制时间为6—12小时;取出,沥干;
步骤3脱水干燥:干燥至水分30--35%以下;
步骤4切块与醉鱼:将干燥脱水后的鱼体切割成长2-8cm段块;倒入适量桂花酒拌和均匀;在真空渗透机中进行真空渗透,渗透时间为6—10小时;取出,沥干;
步骤5入糟:将煮熟的热糯米饭,冷却到温度50-60度时加入鱼块,0.2%至1.0%的桂花,1%至2%去核的大枣片,1%至3%的经过粉碎的核桃仁,与煮熟的热糯米饭拌和均匀后冷却到温度36-40度时,加入适量酿酒酵母粉、味精、白糖、调味料拌和混合均匀,趁热时立即密封保存,然后低温糟制一段时间,发酵成熟;
步骤6包装杀菌:将糟制好发酵成熟的鱼块装入蒸煮袋中,真空封口,高温杀菌。
2.根据权利要求1所述的一种桂花醉大黄鱼的加工方法,,其特征在于:步骤4真空渗透的桂花酒的酒精度为30度以上。
3.根据权利要求1所述的一种桂花醉大黄鱼的加工方法,,其特征在于:在步骤5糟制时,加入0.6-0.8%的桂花。
4.根据权利要求1述的一种桂花醉大黄鱼的加工方法,,其特征在于:在步骤5入糟时:鱼块拌与糯米饭比例为7比3。
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CN106174137A (zh) * | 2016-06-30 | 2016-12-07 | 马鞍山中安食品科技有限公司 | 一种醉咸风味鱼的制作方法 |
CN106387820A (zh) * | 2016-08-19 | 2017-02-15 | 安徽新珠城鱼坊餐饮管理有限公司 | 一种制作醉鱼用酱液 |
CN106616535A (zh) * | 2016-12-14 | 2017-05-10 | 翟珺 | 一种醉鱼快速入味的方法 |
CN107373470A (zh) * | 2017-07-17 | 2017-11-24 | 明光市永言水产食品有限公司 | 五香虾仁的制作方法 |
CN107535898A (zh) * | 2017-07-26 | 2018-01-05 | 明光市永言水产食品有限公司 | 蒜蓉味龙虾仁的制作方法 |
CN107684046A (zh) * | 2017-07-26 | 2018-02-13 | 明光市永言水产食品有限公司 | 芥末味鮰鱼泡的制作 |
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CN104757616A (zh) * | 2015-04-22 | 2015-07-08 | 嵊泗县顺发水产食品有限公司 | 一种糟带鱼的加工方法 |
CN104839787A (zh) * | 2015-04-22 | 2015-08-19 | 嵊泗县顺发水产食品有限公司 | 一种糟鱿鱼的加工方法 |
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CN104757616A (zh) * | 2015-04-22 | 2015-07-08 | 嵊泗县顺发水产食品有限公司 | 一种糟带鱼的加工方法 |
CN104839787A (zh) * | 2015-04-22 | 2015-08-19 | 嵊泗县顺发水产食品有限公司 | 一种糟鱿鱼的加工方法 |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106174137A (zh) * | 2016-06-30 | 2016-12-07 | 马鞍山中安食品科技有限公司 | 一种醉咸风味鱼的制作方法 |
CN106387820A (zh) * | 2016-08-19 | 2017-02-15 | 安徽新珠城鱼坊餐饮管理有限公司 | 一种制作醉鱼用酱液 |
CN106616535A (zh) * | 2016-12-14 | 2017-05-10 | 翟珺 | 一种醉鱼快速入味的方法 |
CN107373470A (zh) * | 2017-07-17 | 2017-11-24 | 明光市永言水产食品有限公司 | 五香虾仁的制作方法 |
CN107535898A (zh) * | 2017-07-26 | 2018-01-05 | 明光市永言水产食品有限公司 | 蒜蓉味龙虾仁的制作方法 |
CN107684046A (zh) * | 2017-07-26 | 2018-02-13 | 明光市永言水产食品有限公司 | 芥末味鮰鱼泡的制作 |
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