CN105725106A - 一种歪头菜风味鲳鱼饼的制作方法 - Google Patents
一种歪头菜风味鲳鱼饼的制作方法 Download PDFInfo
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- CN105725106A CN105725106A CN201610106783.0A CN201610106783A CN105725106A CN 105725106 A CN105725106 A CN 105725106A CN 201610106783 A CN201610106783 A CN 201610106783A CN 105725106 A CN105725106 A CN 105725106A
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- vicia unijuga
- stromateoides argenteus
- cake
- unijuga
- vicia
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种歪头菜风味鲳鱼饼的制作方法,以歪头菜、鲳鱼为原料,同时添加辛参、十字苔草,制作出一种歪头菜风味鲳鱼饼。其充分利用歪头菜、鲳鱼的营养价值,与中药相互配伍,协同增效,具有健脾益胃的功效。成品色泽金黄,味道鲜美,营养丰富,且保健功能突出,符合大众口味,易保存,长期食用可明显改善消化不良、脾虚泄泻人群的不适。其制作工艺简单,易于实现,市场前景广阔。
Description
技术领域
本发明涉及食品加工领域,特别涉及以歪头菜、鲳鱼为原料,加入具有保健功效的中药材,制得的一种歪头菜风味鲳鱼饼。
背景技术
歪头菜,多年生草本,高40-100厘米。根茎粗壮近木质,主根长达8-9厘米,直径2.5厘米,须根发达,表皮黑褐色。通常数茎丛生,具棱,疏被柔毛,老时渐脱落,茎基部表皮红褐色或紫褐红色。叶轴末端为细刺尖头;偶见卷须,托叶戟形或近披针形,长0.8-2厘米,宽3-5毫米,边缘有不规则齿蚀状;小叶一对,卵状披针形或近菱形,长3-7厘米,宽1.5-4厘米,先端渐尖,边缘具小齿状,基部楔形,两面均疏被微柔毛。歪头菜性平,味甘,入肝、脾、肾经,具有补虚调肝、理气止痛、清热利尿的功效,主治虚劳、头晕、浮肿、疗毒等病症。
鲳鱼,别名有镜鱼、鮀鱼、昌侯龟、昌鼠、狗瞌睡鱼、鲳鳊、镜鱼、平鱼、白昌、叉片鱼等。体短而高,极侧扁,略呈菱形。头较小,吻圆,口小,牙细。成鱼腹鳍消失。尾鳍分叉颇深,下叶较长。体银白色,上部微呈青灰色。以甲壳类等动物为食。鲳鱼是热带和亚热带的食用和观赏兼备的大型鱼类。鲳鱼含有多种营养。100克鱼肉含蛋白质15.6克,脂肪6.6克,碳水化合物0.2克,钙19毫克,磷240毫克,铁0.3毫克。含有丰富的不饱和脂肪酸,有降低胆固醇的功效;含有丰富的微量元素硒和镁,对冠状动脉硬化等心血管疾病有预防作用,并能延缓机体衰老,预防癌症的发生。鲳鱼味甘,性平,具有益气养血、补胃益精、滑利关节、柔筋利骨之功效,对消化不良、脾虚泄泻、贫血、筋骨酸痛等很有效。
辛参,唇形科植物假秦艽的块根。假秦艽,多年生草本,高30-80cm。根茎肥碍,疙瘩状串联。茎直立,四棱形,不分枝,密被星状糙硬毛。基生叶叶柄长3-15cm;叶片狭卵形、卵状披针形、三角形或卵圆形,长7.5-14cm,宽5-10cm,边缘具圆齿或牙齿状;茎生叶对生,叶柄长0.3-3cm;卵圆形至披针形,长5-9cm,宽2-4.5cm,边缘具圆齿或牙齿状;各叶片两面均被中枝特长的星状糙毛或单毛。轮伞花花序多花密集;苞叶无柄;苞片刺毛状,深紫色,被具节缘毛,与萼近等长;花萼管状钟形,长约10mm,被具节刚毛和微柔毛,与萼近等长;花萼管状钟形,长约10mm,被具节刚毛和微柔毛;花冠粉红色,长约2cm,唇形,外面密被星状短硬毛,冠筒内面具毛环,上唇边缘为不整齐的齿状,内面齿髯毛,下唇3裂,中裂片较大,倒卵状椭圆形,侧裂片较小,近圆形,边缘均具不整齐的齿缺;雄蕊4,前对较长,后对基部具短距状附属物,花丝具长毛,花药2室;雌蕊子房2,合生,花柱单一,柱头2裂。小坚果卵状三飘然形,先端被毛,成熟时脱落。花期6-8月,果期8-10月。辛参味甘、苦,性凉,具有理气健脾、解毒消肿的功效,主治消化不良、脘腹胀痛、腹泻、咳喘胸闷、感冒、咽喉肿痛、药物中毒、跌打瘀肿。
十字苔草,多年生草本,根茎匍匐,粗壮,木质。秆粗壮,高40-90cm,有三钝棱,基部具暗褐色的叶鞘。叶长于秆,宽4-13mm。圆锥花序复出,长20-40cm,具多数侧生枝花序;序轴疏被短粗毛;苞片叶状,长于花序,苞鞘长;小穗多数,全部从囊内无花的囊状枝先出叶中生出,雄雌顺序,椭圆形,长5-6mm,几成直角开展;雌花鳞片宽卵形,长约2mm,膜质,密生锈点线,有3条脉,先端具短芒尖。果囊长圆卵形,肿胀,长3-4mm,淡黄褐色,带锈色点线,具多数脉,上部边缘具短粗毛,先端急尖成喙,喙顶端有2齿。小坚果卵状长圆形,长约1.8mm,有三棱,柱头3。十字苔草具有解表透疹、理气健脾的功效,主治风热感冒、麻疹透发不畅、消化不良。
鱼饼是一道汉族传统名菜,历来以浙江温州鱼饼、江西赣州鱼饼和广东顺德鱼饼最为有名。鱼饼肉质鲜嫩、鲜而不腥、低脂肪,营养极为丰富,其色泽金黄,具有香、滑、爽、嫩、鲜的特色,是下酒下饭之佳肴,令人“食过番(再)寻味”。以歪头菜、鲳鱼为主要原料,辛参、十字苔草为保健原料,生产出一种营养保健型鱼饼,目前还未见报道和产品上市。
发明内容
本发明以歪头菜、鲳鱼为原料,同时添加辛参、十字苔草开发出一种歪头菜风味鲳鱼饼。填补了国内使用这类原料制作鱼饼的一项空白。
一种歪头菜风味鲳鱼饼的制作方法,其特征在于,采用以下步骤:
A.歪头菜预处理:取低于30厘米植株高的新鲜歪头菜嫩叶或嫩苗,清洗干净,放入沸水中焯25-35秒,再用清水淘洗干净,切成0.3-0.6厘米长的碎段;
B.鲳鱼预处理:取新鲜鲳鱼,剔除鱼鳞、鱼鳍、鱼头、鱼刺及内脏,清洗干净,通过采肉机采肉,倒入容器中,加入鲳鱼重0.3-0.5%的姜末、0.5-1%的葱末、1-2%的食盐、0.2-0.5%的味精、0.3-0.6%的白砂糖、1-1.5%的料酒、0.5-1%的生粉、1-1.5%的蛋清、0.5-1%的胡椒粉,搅拌均匀,放入调味机调味腌制60-120分钟,制得鲳鱼肉泥;
C.中药材预处理:按一定比例取中药材辛参、十字苔草,加入原料中药材重8-15倍的水,浸泡2-3小时,再煎煮30-60分钟,除去中药渣,制得中药汁;
D.脆炸粉制作:取适量小麦粉,小麦粉重40-50%的淀粉、1-2%的泡打粉,混合均匀,制得脆炸粉;
E.斩拌:取歪头菜碎段20-30重量份、鲳鱼肉泥80-120重量份、中药汁3-8重量份、马铃薯淀粉5-15重量份,搅拌均匀,放入食品斩拌机,斩拌至浆体呈黏性,斩拌过程中以冰水调浆温不超过10℃,制得歪头菜鲳鱼混合泥;
F.灌模:将斩拌好的歪头菜鲳鱼混合泥灌入直径3-6cm,长50-100cm的管型模具中,再放入速冻机冷冻10-20分钟;
G.脱模:脱去模具,通过切片机切成厚1-3cm的饼状;
H.裹糠:在切好的歪头菜鲳鱼饼上均匀裹上一层面包糠,制成歪头菜鲳鱼饼生坯;
I.速冻:将歪头菜鲳鱼饼生坯放入速冻机速冻15-40分钟,使鱼饼中心温度为-25--18℃,制得歪头菜风味鲳鱼饼;
J.包装:将速冻好的歪头菜风味鲳鱼饼用食品级包装物进行包装,低温贮藏,温度控制在-20--18℃。
本发明步骤B中的容器为不锈钢容器。
本发明步骤C一定比例的中药材配比为以下原料重量比:辛参50-60%、十字苔草40-50%。
本发明步骤D中的淀粉为葛根淀粉或莲藕淀粉的一种。
本发明的作用机理:
歪头菜,理气止痛、补虚调肝;鲳鱼,益气养血、补胃益精;辛参,理气健脾、解毒消肿;十字苔草,解表透疹、理气健脾。利用以上四味中药相互配伍,协同生效,通过调节肝的升发,促进脾的健运,固达健脾益胃的功效。
本发明以歪头菜、鲳鱼为原料,同时添加辛参、十字苔草,制作出一种歪头菜风味鲳鱼饼。其充分利用歪头菜、鲳鱼的营养价值,与中药相互配伍,协同增效,具有健脾益胃的功效。成品色泽金黄,味道鲜美,营养丰富,且保健功能突出,符合大众口味,易保存,长期食用可明显改善消化不良、脾虚泄泻人群的不适。其制作工艺简单,易于实现,市场前景广阔。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种歪头菜风味鲳鱼饼的制作方法,采用以下步骤:
A.歪头菜预处理:取低于30厘米植株高的新鲜歪头菜嫩叶,清洗干净,放入沸水中焯30秒,再用清水淘洗干净,切成0.3-0.6厘米长的碎段;
B.鲳鱼预处理:取新鲜鲳鱼,剔除鱼鳞、鱼鳍、鱼头、鱼刺及内脏,清洗干净,通过采肉机采肉,倒入不锈钢容器中,加入鲳鱼重0.4%的姜末、0.6%的葱末、1.5%的食盐、0.3%的味精、0.3%的白砂糖、1.2%的料酒、0.7%的生粉、1.3%的蛋清、0.6%的胡椒粉,搅拌均匀,放入调味机调味腌制60分钟,制得鲳鱼肉泥;
C.中药材预处理:按重量比例取中药材辛参55%、十字苔草45%,加入原料中药材重10倍的水,浸泡2小时,再煎煮40分钟,除去中药渣,制得中药汁;
D.脆炸粉制作:取适量小麦粉,小麦粉重40%的葛根淀粉、1.5%的泡打粉,混合均匀,制得脆炸粉;
E.斩拌:取歪头菜碎段12.5kg、鲳鱼肉泥50kg、中药汁2.5kg、马铃薯淀粉6kg,搅拌均匀,放入食品斩拌机,斩拌至浆体呈黏性,斩拌过程中以冰水调浆温不超过10℃,制得歪头菜鲳鱼混合泥;
F.灌模:将斩拌好的歪头菜鲳鱼混合泥灌入直径5cm,长80cm的管型模具中,再放入速冻机冷冻15分钟;
G.脱模:脱去模具,通过切片机切成厚2cm的饼状;
H.裹糠:在切好的歪头菜鲳鱼饼上均匀裹上一层面包糠,制成歪头菜鲳鱼饼生坯;
I.速冻:将歪头菜鲳鱼饼生坯放入速冻机速冻30分钟,使鱼饼中心温度为-25--22℃,制得歪头菜风味鲳鱼饼;
J.包装:将速冻好的歪头菜风味鲳鱼饼用食品级包装物进行包装,低温贮藏,温度控制在-20--18℃。
实施例2,一种歪头菜风味鲳鱼饼的制作方法,采用以下步骤:
A.歪头菜预处理:取低于30厘米植株高的新鲜歪头菜嫩叶,清洗干净,放入沸水中焯35秒,再用清水淘洗干净,切成0.4-0.5厘米长的碎段;
B.鲳鱼预处理:取新鲜鲳鱼,剔除鱼鳞、鱼鳍、鱼头、鱼刺及内脏,清洗干净,通过采肉机采肉,倒入不锈钢容器中,加入鲳鱼重0.4%的姜末、0.7%的葱末、1.6%的食盐、0.3%的味精、0.4%的白砂糖、1.3%的料酒、0.8%的生粉、1.3%的蛋清、0.7%的胡椒粉,搅拌均匀,放入调味机调味腌制90分钟,制得鲳鱼肉泥;
C.中药材预处理:按重量比例取中药材辛参25%、十字苔草18%、草果药22%、巴掌草15%、红楠皮20%,加入原料中药材重12倍的水,浸泡2.5小时,再煎煮45分钟,除去中药渣,制得中药汁;
D.脆炸粉制作:取适量小麦粉,小麦粉重40%的莲藕淀粉、1.2%的泡打粉,混合均匀,制得脆炸粉;
E.斩拌:取歪头菜碎段17kg、鲳鱼肉泥70kg、中药汁3.5kg、马铃薯淀粉7kg,搅拌均匀,放入食品斩拌机,斩拌至浆体呈黏性,斩拌过程中以冰水调浆温不超过10℃,制得歪头菜鲳鱼混合泥;
F.灌模:将斩拌好的歪头菜鲳鱼混合泥灌入直径5cm,长100cm的管型模具中,再放入速冻机冷冻18分钟;
G.脱模:脱去模具,通过切片机切成厚2.5cm的饼状;
H.裹糠:在切好的歪头菜鲳鱼饼上均匀裹上一层面包糠,制成歪头菜鲳鱼饼生坯;
I.速冻:将歪头菜鲳鱼饼生坯放入速冻机速冻30分钟,使鱼饼中心温度为-25--20℃,制得歪头菜风味鲳鱼饼;
J.包装:将速冻好的歪头菜风味鲳鱼饼用食品级包装物进行包装,低温贮藏,温度控制在-20--18℃。
草果药,又名良姜花、野姜花。为姜科植物草果药的果实。多年生草本。高至1米以上。根茎块状。茎直立,粗壮。叶2列,无柄。叶鞘管状,长达15厘米;叶舌长2.5厘米,卵状三角形,边缘红色;叶片长椭圆状披针形,长约30厘米,宽约10厘米,先端短渐尖,基部楔形,边缘略呈波状。穗状花序顶生,长10-20厘米;苞片长椭圆形,长约2.5厘米,钝头,两侧内卷,淡绿黄色;小苞片1枚,形同苞片;萼筒管状,长3.5厘米;花冠管长约为萼筒之2倍或不及,裂片瓦覆,反折,线状倒披针形,淡黄白色;侧生退化雄蕊狭长。花瓣状,长约3.5厘米;唇瓣与两侧者等长,匙状倒卵形,深2裂,有瓣爪,白色,基部染红色;花丝管状,橙红色。花药狭长,橙红色,背着;子房下位,花柱从二药间穿过,柱头膨大。蒴果扁球形,径约2.5厘米,具不明显的3棱。种子卵形,红色,长约4毫米。花期6-7月。果实10-11月成熟。草果药性大温,味辛微苦,具有温胃燥湿、理气消食的功效,主治胃寒疼痛、消化不良、疟疾。
巴掌草,地生或半附生植物,具粗短的根状茎和少数稍肉质而被毛的纤维根。叶基生,二列,4-6枚;叶片狭椭圆形至椭圆状长圆形,长7-18厘米,宽3.5-4.5厘米,先端钝并略有不对称,上面有深浅绿色(或有时略带灰色)相间的网格斑,背面具极密集的紫点或几乎完全紫色,中脉在背面呈龙骨状突起,基部收狭成叶柄状并对折而彼此套叠。花葶直立,长5-12厘米,紫褐色,被白色短柔毛,顶端通常具1-2花,罕有3花;花苞片宽卵形,长1-2.5厘米,宽1-1.5厘米,先端略钝,背面被短柔毛并有龙骨状突起,边缘具缘毛;花梗和子房长3-4.5厘米,被短柔毛;花直径5-6厘米,淡黄色或罕有近象牙白色,具紫色细斑点;中萼片宽卵形,长2.5-3厘米,宽亦相近,先端钝或急尖,两面均被微柔毛,但上面有时近无毛,边缘多少具缘毛,尤以上部为甚;合萼片与中萼片相似,长宽约2厘米,亦有类似的柔毛;花瓣斜的椭圆形、宽椭圆形或菱状椭圆形,长3-4厘米,宽1.8-2.5厘米,先端钝或近斜截形,近无毛或略被微柔毛;唇瓣深囊状,狭椭圆形至圆锥状椭圆形,长2.5-3厘米,宽约1.5厘米,囊口宽阔,整个边缘内弯,但前方内弯边缘宽仅1-2毫米,基部具短爪,囊底具毛;退化雄蕊宽卵形至宽卵状菱形,长1-1.2厘米,宽8-10毫米,先端略有3小齿,基部收狭并具耳。花期通常6-8月。巴掌草味辛,性平,具有止咳平喘、清热解毒、祛风止痛的功效,主治肺结核、支气管炎、哮喘、风湿骨痛、类风湿关节炎、慢性胃痛、肠胃炎、泄泻、蛇咬伤、疮疖、跌打损伤、脾肿大。
红楠皮,常绿乔木,高达16m。初时树皮灰白色,平滑,渐变为棕灰色;侧枝粗壮,小枝无毛。叶互生,革质,倒卵形或椭圆形,长6-10cm,宽2-4cm,先端尾尖,基部楔形,全缘,两面无毛;叶柄长1-2cm,常红色。圆锥花序腋生,具长总花梗;花被片6,狭长圆形,长5-7mm;能育雄蕊9,花药4室,第三轮雄蕊的花药外向瓣裂。浆果球形,熟时蓝黑色,直径约10mm,基部具外反的宿存花被。花期5-6月。果期9-11月。具有温中顺气、舒经活血、消肿止痛的功效,常用于呕吐腹泻、小儿吐乳、胃呆食少、扭挫伤、转筋、足肿。
本发明实施例2的作用机理:
歪头菜,理气止痛、补虚调肝;鲳鱼,益气养血、补胃益精;辛参,理气健脾、解毒消肿;十字苔草,解表透疹、理气健脾;草果药,温胃燥湿、理气消食;巴掌草,止咳平喘,清热解毒;红楠皮,温中顺气、消肿止痛。利用以上七味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,固达健脾益胃的功效。
实施例3,一种刺嫩芽风味鲳鱼饼的制作方法,采用以下步骤:
A.刺嫩芽预处理:取新鲜的刺嫩芽嫩叶,清洗干净,放入沸水中焯30秒,再用清水浸泡2小时,切成0.3-0.6厘米长的碎段;
B.鲳鱼预处理:取新鲜鲳鱼,剔除鱼鳞、鱼鳍、鱼头、鱼刺及内脏,清洗干净,通过采肉机采肉,倒入容器中,加入鲳鱼重0.5%的姜末、0.7%的葱末、1.6%的食盐、0.3%的味精、0.3%的白砂糖、1.2%的料酒、0.6%的生粉、1.3%的蛋清、0.7%的胡椒粉,搅拌均匀,放入调味机调味腌制90分钟,制得鲳鱼肉泥;
C.中药材预处理:按重量比例取中药材辛参15%、十字苔草12%、草果药15%、巴掌草12%、红楠皮13%、功劳根15%、莱菔子18%,加入原料中药材重15倍的水,浸泡3小时,再煎煮50分钟,除去中药渣,制得中药汁;
D.脆炸粉制作:取适量小麦粉,小麦粉重45%的淀粉、1.4%的泡打粉,混合均匀,制得脆炸粉;
E.斩拌:取歪头菜碎段25kg、鲳鱼肉泥100kg、中药汁5kg、马铃薯淀粉10kg,搅拌均匀,放入食品斩拌机,斩拌至浆体呈黏性,斩拌过程中以冰水调浆温不超过10℃,制得歪头菜鲳鱼混合泥;
F.灌模:将斩拌好的歪头菜鲳鱼混合泥灌入直径6cm,长100cm的管型模具中,再放入速冻机冷冻15分钟;
G.脱模:脱去模具,通过切片机切成厚2cm的饼状;
H.裹糠:在切好的歪头菜鲳鱼饼上均匀裹上一层面包糠,制成歪头菜鲳鱼饼生坯;
I.速冻:将歪头菜鲳鱼饼生坯放入速冻机速冻25分钟,使鱼饼中心温度为-23--20℃,制得歪头菜风味鲳鱼饼;
J.包装:将速冻好的歪头菜风味鲳鱼饼用食品级包装物进行包装,低温贮藏,温度控制在-20--18℃。
刺嫩芽,属多年生落叶小乔木,别名:刺龙芽、刺老芽、辽东楤木、龙芽楤木、鹊不踏等。刺嫩芽的嫩芽为食用部分,食用方法多样。可以生食、炒食、酱食、做汤、做馅,或加工成不同风味的小咸菜。它味美香甜,清嫩醇厚,野味浓郁,是著名的上等山野菜,被誉为“山野菜之王”。多年来,一直是出口的主要野菜品种之一,而且供不应求。深受国内外广大消费者的称赞。可称得上是“美味山珍”。刺嫩芽含有蛋白质、脂肪、碳水化合物、膳食纤维、维生素B2、维生素B1、尼克酸、维生素C、钠、钙、镁、铁、锰、锌、钡、铅、铜、磷、钴、铬、镍、硼、锶和肽等成分,品种丰富。同时刺嫩芽还有一定的药用价值,刺嫩芽的根皮具强壮筋骨、祛风除湿和补气安神等功效。用于治疗神经衰弱、风湿性关节炎、糖尿病、阳痿和肝炎等疾病。
功劳根,常绿小乔木或灌木,高3-8m。树皮灰白色,平滑。叶硬革质,长椭圆状四方形,长4-8cm,宽2-4cm,先端具有3枚坚硬刺齿,中央刺齿反曲,基部平截,两侧各有1-2个刺齿,先端短尖,基部圆形,表面深绿色,有光泽,背面黄绿色,两面无毛。雌雄异株或偶为杂性花,簇生于2年生枝的叶腋;花黄绿色,4数;萼杯状,细小;花瓣向外展开,倒卵形至长圆形,长约2.5mm,宽约1.5mm,基部合生;雄蕊4枚,花丝长约3mm;子房4室,花柱极短。核果浆果状,球形,熟时鲜红色,直径4-8mm;分核4颗,骨质。花期4-5月,果期9-10月。功劳根味微苦带酸,性平,无毒,具有补肝益肾、疏风清热的功效,主治腰膝痿弱、关节疼痛、头风、赤眼、牙痛、荨麻疹。
莱菔子,为十字花科植物萝卜的干燥成熟种子。夏季果实成熟时采割植株,晒干,搓出种子,除去杂质,再晒干。本品呈类卵圆形或椭圆形,稍扁。表面黄棕色、白色、红棕色或灰棕色。一端有深棕色圆形种脐,一侧有数条纵沟。种皮薄而脆,子叶2,黄白色,有油性。气微,味淡、微苦辛。莱菔子味辛、甘,性平,归肺、脾、胃经,具有消食除胀、降气化痰的功效,常用于饮食停滞、脘腹胀痛、大便秘结、积滞泻痢、痰壅喘咳。
本发明实施例3的作用机理:
刺嫩芽,祛风除湿、补气安神;鲳鱼,益气养血、补胃益精;辛参,理气健脾、解毒消肿;十字苔草,解表透疹、理气健脾;草果药,温胃燥湿、理气消食;巴掌草,止咳平喘,清热解毒;红楠皮,温中顺气、消肿止痛;功劳根,补肝益肾、疏风清热;莱菔子,消食除胀、降气化痰。利用以上九味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,固达健脾益胃的功效。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (4)
1.一种歪头菜风味鲳鱼饼的制作方法,其特征在于,采用以下步骤:
A.歪头菜预处理:取低于30厘米植株高的新鲜歪头菜嫩叶或嫩苗,清洗干净,放入沸水中焯25-35秒,再用清水淘洗干净,切成0.3-0.6厘米长的碎段;
B.鲳鱼预处理:取新鲜鲳鱼,剔除鱼鳞、鱼鳍、鱼头、鱼刺及内脏等,清洗干净,通过采肉机采肉,倒入容器中,加入鲳鱼重0.3-0.5%的姜末、0.5-1%的葱末、1-2%的食盐、0.2-0.5%的味精、0.3-0.6%的白砂糖、1-1.5%的料酒、0.5-1%的生粉、1-1.5%的蛋清、0.5-1%的胡椒粉,搅拌均匀,放入调味机调味腌制60-120分钟,制得鲳鱼肉泥;
C.中药材预处理:按一定比例取中药材辛参、十字苔草,可加入原料中药材重8-15倍的水,浸泡2-3小时,再煎煮30-60分钟,除去中药渣,制得中药汁;
D.脆炸粉制作:取适量小麦粉,小麦粉重40-50%的淀粉、1-2%的泡打粉,混合均匀,制得脆炸粉;
E.斩拌:取歪头菜碎段20-30重量份、鲳鱼肉泥80-120重量份、中药汁3-8重量份、马铃薯淀粉5-15重量份,搅拌均匀,放入食品斩拌机,斩拌至浆体呈黏性,斩拌过程中以冰水调浆温不超过10℃,制得歪头菜鲳鱼混合泥;
F.灌模:可将斩拌好的歪头菜鲳鱼混合泥灌入直径3-6cm,长50-100cm的管型模具中,再放入速冻机冷冻10-20分钟;
G.脱模:脱去模具,通过切片机切成厚1-3cm的饼状;
H.裹糠:在切好的歪头菜鲳鱼饼上均匀裹上一层面包糠,制成歪头菜鲳鱼饼生坯;
I.速冻:将歪头菜鲳鱼饼生坯放入速冻机速冻15-40分钟,使鱼饼中心温度为-25--18℃,制得歪头菜风味鲳鱼饼;
J.包装:将速冻好的歪头菜风味鲳鱼饼用食品级包装物进行包装,低温贮藏,温度控制在-20--18℃。
2.根据权利要求1所述的一种歪头菜风味鲳鱼饼的制作方法,其特征在于:所述步骤B中的容器为不锈钢容器。
3.根据权利要求1所述的一种歪头菜风味鲳鱼饼的制作方法,其特征在于:所述步骤C一定比例的中药材配比为以下原料重量比:辛参50-60%、十字苔草40-50%。
4.根据权利要求1所述的一种歪头菜风味鲳鱼饼的制作方法,其特征在于:所述步骤D中的淀粉为葛根淀粉或莲藕淀粉的一种。
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