CN106072024A - 一种红曲米健脾消食鱼糕及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种红曲米健脾消食鱼糕,由下列重量份的原料制成:淡水鱼180‑200、五花猪肉50‑60、淀粉18‑20、红曲米20‑25、密蒙花8‑12、菠萝14‑15、芝麻粉3‑5、酒糟6‑8、大豆胚芽粉6‑8、牛肉松粉8‑10、肉豆蔻2‑3、太子参4‑5、蒲公英6‑8、食用盐5‑6、瓜尔胶10‑12、嗜酸乳杆菌适量。本发明的鱼糕口感细腻,弹性、凝胶性好,将鱼鳞与中药一起煮制,一方面充分利用了鱼产品,增强了营养,另一方面可以中和彼此的气味和口感,而且进行了发酵处理后更加易于人体吸收。添加的红曲米等材料具有健脾消食的保健功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种红曲米健脾消食鱼糕及其制备方法。
背景技术
鱼糕是以鱼为原料,经采肉、漂洗、脱水、绞肉、搅拌、调味、蒸制、冷却等工序制成的产品,肉质细嫩富有弹性,具有鲜鱼的芳香而无腥味,口味可根据个人喜好进行调配。鱼糕营养丰富,富含优质蛋白,易被人体吸收利用,含脂肪较少,且多为不饱和脂肪酸,对预防心血管疾病、调节血脂、降低血液胆固醇含量和血小板凝集性等具有重要作用,同时还能促进脑细胞发育,健脑益智。由于鱼糕是蒸制而熟,未经煎炒油炸,所以营养物质损失较少,富含维生素A、D、B1、B2 以及人体必需的多种无机盐,是符合现代人养生之道的营养佳肴。
我国是淡水鱼的养殖大国,产量一直居世界前列,但据传统的消费习惯,淡水鱼基本以鲜活形式进入市场,加工品微乎其微,仅占总产量的3%左右。淡水鱼价格不高,深加工程度又很低,这是将淡水鱼视为低值鱼的主要原因。这种低值的后果就是导致渔农增产不增收,严重损害了渔农的积极性,不利于我国养鱼业的发展。对淡水鱼的精深加工及综合利用,将低值转化为高值,是现在食品行业的一个重要研究方向。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种红曲米健脾消食鱼糕及其制备方法。
本发明是通过以下技术方案实现的:
一种红曲米健脾消食鱼糕,由下列重量份的原料制成:淡水鱼180-200、五花猪肉50-60、淀粉18-20、红曲米20-25、密蒙花8-12、菠萝14-15、芝麻粉3-5、酒糟6-8、大豆胚芽粉6-8、牛肉松粉8-10、肉豆蔻2-3、太子参4-5、蒲公英6-8、食用盐5-6、瓜尔胶10-12、嗜酸乳杆菌适量。
所述的一种红曲米健脾消食鱼糕的制备方法,包括以下步骤:
(1)将所选淡水鱼去除鱼头、内脏和鱼鳞后洗净,留下鱼鳞备用,然后将洗净后的鱼肉和五花猪肉放入斩拌机中搅碎,得到混合肉糜备用;
(2)将鱼鳞洗净后与肉豆蔻、太子参、蒲公英一起加8-10倍的水煮60-70min,过滤出鱼鳞和药渣后将滤液继续加热浓缩,最后进行冷冻干燥后粉碎,得到保健鱼鳞冻干粉;
(3)将红曲米、密蒙花、菠萝放入高压均质机中进行均质处理,然后加入等重量的水和保健鱼鳞冻干粉,经110-120℃高温高压灭菌15-20min,然后降温至35-37℃后先调节混合物pH为6,然后接入5-6%的经过活化后的嗜酸乳杆菌发酵8-20h,干燥处理后进行超微化粉碎,得到营养鱼鳞冻酵素;
(4)将混合肉糜放入擂溃机中,加入淀粉和食用盐后擂溃25-30min,然后再加入营养鱼鳞冻酵素、芝麻粉、酒糟、大豆胚芽粉、牛肉松粉、瓜尔胶,继续擂溃15-20min后放入模具,然后在35-40℃的水浴锅中放置50-60min成型;
(5)将成型后的鱼糕放入蒸箱中,在85-90℃的温度下加热25-30min,自然冷却后按照包装要求切成小块后进行真空包装,高温灭菌后进行冷藏,即得。
本发明的优点是:本发明的鱼糕口感细腻,弹性、凝胶性好,将鱼鳞与中药一起煮制,一方面充分利用了鱼产品,增强了营养,另一方面可以中和彼此的气味和口感,而且进行了发酵处理后更加易于人体吸收。添加的红曲米等材料具有健脾消食的保健功效。
具体实施方式
一种红曲米健脾消食鱼糕,由下列重量份(kg)的原料制成:淡水鱼180、五花猪肉50、淀粉18、红曲米20、密蒙花8、菠萝14、芝麻粉3、酒糟6、大豆胚芽粉6、牛肉松粉8、肉豆蔻2、太子参4、蒲公英6、食用盐5、瓜尔胶10、嗜酸乳杆菌适量。
所述的一种红曲米健脾消食鱼糕的制备方法,包括以下步骤:
(1)将所选淡水鱼去除鱼头、内脏和鱼鳞后洗净,留下鱼鳞备用,然后将洗净后的鱼肉和五花猪肉放入斩拌机中搅碎,得到混合肉糜备用;
(2)将鱼鳞洗净后与肉豆蔻、太子参、蒲公英一起加8倍的水煮60min,过滤出鱼鳞和药渣后将滤液继续加热浓缩,最后进行冷冻干燥后粉碎,得到保健鱼鳞冻干粉;
(3)将红曲米、密蒙花、菠萝放入高压均质机中进行均质处理,然后加入等重量的水和保健鱼鳞冻干粉,经110℃高温高压灭菌15min,然后降温至35℃后先调节混合物pH为6,然后接入5%的经过活化后的嗜酸乳杆菌发酵8h,干燥处理后进行超微化粉碎,得到营养鱼鳞冻酵素;
(4)将混合肉糜放入擂溃机中,加入淀粉和食用盐后擂溃25min,然后再加入营养鱼鳞冻酵素、芝麻粉、酒糟、大豆胚芽粉、牛肉松粉、瓜尔胶,继续擂溃15min后放入模具,然后在35℃的水浴锅中放置50min成型;
(5)将成型后的鱼糕放入蒸箱中,在85℃的温度下加热25min,自然冷却后按照包装要求切成小块后进行真空包装,高温灭菌后进行冷藏,即得。
Claims (2)
1.一种红曲米健脾消食鱼糕,其特征在于,由下列重量份的原料制成:淡水鱼180-200、五花猪肉50-60、淀粉18-20、红曲米20-25、密蒙花8-12、菠萝14-15、芝麻粉3-5、酒糟6-8、大豆胚芽粉6-8、牛肉松粉8-10、肉豆蔻2-3、太子参4-5、蒲公英6-8、食用盐5-6、瓜尔胶10-12、嗜酸乳杆菌适量。
2.根据权利要求1所述的一种红曲米健脾消食鱼糕的制备方法,其特征在于,包括以下步骤:
(1)将所选淡水鱼去除鱼头、内脏和鱼鳞后洗净,留下鱼鳞备用,然后将洗净后的鱼肉和五花猪肉放入斩拌机中搅碎,得到混合肉糜备用;
(2)将鱼鳞洗净后与肉豆蔻、太子参、蒲公英一起加8-10倍的水煮60-70min,过滤出鱼鳞和药渣后将滤液继续加热浓缩,最后进行冷冻干燥后粉碎,得到保健鱼鳞冻干粉;
(3)将红曲米、密蒙花、菠萝放入高压均质机中进行均质处理,然后加入等重量的水和保健鱼鳞冻干粉,经110-120℃高温高压灭菌15-20min,然后降温至35-37℃后先调节混合物pH为6,然后接入5-6%的经过活化后的嗜酸乳杆菌发酵8-20h,干燥处理后进行超微化粉碎,得到营养鱼鳞冻酵素;
(4)将混合肉糜放入擂溃机中,加入淀粉和食用盐后擂溃25-30min,然后再加入营养鱼鳞冻酵素、芝麻粉、酒糟、大豆胚芽粉、牛肉松粉、瓜尔胶,继续擂溃15-20min后放入模具,然后在35-40℃的水浴锅中放置50-60min成型;
(5)将成型后的鱼糕放入蒸箱中,在85-90℃的温度下加热25-30min,自然冷却后按照包装要求切成小块后进行真空包装,高温灭菌后进行冷藏,即得。
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CN104814472A (zh) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | 一种水芹中药鱼糕及其制备方法 |
CN105249256A (zh) * | 2015-07-22 | 2016-01-20 | 六安龙翔美食王禽业有限公司 | 一种鹅肥肝畜肉丸子及其制备方法 |
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CN101940342A (zh) * | 2010-06-13 | 2011-01-12 | 昆山市周庄绿尔康食品有限公司 | 利用乳酸菌发酵剂制作发酵鱼糜的方法 |
CN104814472A (zh) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | 一种水芹中药鱼糕及其制备方法 |
CN105249256A (zh) * | 2015-07-22 | 2016-01-20 | 六安龙翔美食王禽业有限公司 | 一种鹅肥肝畜肉丸子及其制备方法 |
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