CN106213272A - 一种清热解毒的横县生鱼片的制备方法 - Google Patents
一种清热解毒的横县生鱼片的制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; CARE OF BIRDS, FISHES, INSECTS; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K61/00—Culture of aquatic animals
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/16—Removing fish-bones; Filleting fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
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Abstract
一种清热解毒的生鱼片及其制备方法,提供一种采用横县本地郁江水域的鱼制作横县生鱼片的方法,并配以大葱、洋葱、紫苏、鱼腥草、香菜、大蒜米、花生米、酸藠头、酸辣椒、胡萝卜丝、姜丝、风姜、山黄皮、木瓜丝、芋头丝、薄荷叶和柠檬丝作为鱼生配料,配料互相作用起到杀菌消毒、清热解毒的作用。
Description
技术领域
本发明涉及食用生鱼片,特别涉及一种清热解毒的横县生鱼片的制备方法。
背景技术
中国食鱼生的历史可以上溯到先秦时期,历经众多朝代,数度兴盛,形成了丰富的鱼生饮食文化。
鱼生又称生鱼片,古称鱼脍、脍或鲙,是以新鲜的鱼贝类生切成片,蘸调味料食用的食物总称。生鱼片起源于中国,有着悠久的历史,后传至日本、朝鲜半岛等地,在日本是很受欢迎的食物。生鱼片制作简单,食用可口,营养丰富。但同时也从两个方面来权衡利弊:从营养学角度说,生鱼片没有经过传统的炒、炸、蒸等烹饪方法,因此营养物质完全没有流失,是一道极富营养的菜肴,但是从卫生角度考虑,如果生鱼片没有经过很好地处理,会成为人们患传染病的根源。
横县鱼生又俗称两片,是著名的汉族传统佳肴。历来被横县人称作“县菜”,它代表着横县的烹饪技术和饮食文化的最高水准、接待客人的最高规格,它与顺德菊花鱼生同属粤式鱼生,与日本、朝鲜等地的鱼生有所区别,横县鱼生采用河鱼制作,且与日本鱼生只采用酱油和芥末作为蘸料搭配食用不一样,横县鱼生选用十余种配料作为鱼生配料,鱼生配料是横县鱼生不可或缺的一部分。
在南宁,乃至整个岭南地区,熟悉横县的人都把鱼生与横县同等在一起,称横县为鱼生、称鱼生为横县。横县鱼生之所以出名、美味,与其做法工艺之独特、选料配料之精细有着密切的关系。横县鱼生制作精巧,令人叫绝。盈尺之鱼,出水欲飞。去鳞、脱皮、起骨,游刃有余,一气呵成。鱼生配料,五光十色,美轮美奂。姜、葱、蒜、木瓜丝、萝卜丝、柠檬丝,丝丝入扣,一丝不苟。
而本发明人余师傅是横县著名的鱼生文化继承人,其创办的余师傅鱼生在广西乃至区外远近闻名,发明人将传统横县鱼生做法辅以现代的工艺,使传统文化展现出新的生命力,发明人经过检索发现暂时没有看到除早期对本发明人及传统横县鱼生的介绍之外,对横县鱼生制作方法的详细介绍,本发明的制作方法一能够除去生鱼片特有的鱼腥味,二是解决大量食用生鱼片易引起人内虚上火的问题,三是为弘扬横县传统非物质文化遗产作出贡献。
发明内容
本发明的目的是针对以上问题,提供一种清热解毒的生鱼片及其制备方法:
一种清热解毒的生鱼片的制备方法,包括以下步骤:
(1)将活鱼放置在泉水池中放养7-15天,这么做的目的是让活鱼更换体内环境,排清体内泥沙,使肉质鲜美无腥味;
(2)在排净泥沙后的活鱼取出,勾住鱼头悬挂在空中,从鱼尾及鱼鳃放血1-3分钟;
(3)将放干血后的鱼置于砧板,从鱼脊下刀,先去鱼背,再把两侧的鱼肉割下来,将排骨剔出,剔鱼肉时绝对不可以破膛开肚,因为破肚鱼内脏会污染鱼肉;
(4)将去骨后的鱼肉用鱼生纸包覆吸水1-3s;
(5)将吸水后的鱼肉取出采用直刀将鱼肉切成厚度为1-1.5mm的鱼生片,好的鱼生片摆放在被保鲜膜覆盖的盘子上;
(6)将鱼生配料分别置于盘中搭配鱼生食用。
所述的鱼生配料包括以下重量份数比的原料混合而成:
大葱片 5-10份;
洋葱片 5-10份;
紫苏丝 10-15份;
鱼腥草 2-5份;
香菜 2-5份;
生大蒜米 5-10份;
花生米 5-10份;
酸荞头 2-5份;
酸辣椒 2-5份;
胡萝卜丝 5-10份;
姜丝 5-10份;
山姜 2-5份;
山黄皮 5-10份;
木瓜丝 5-10份;
炸芋头丝 5-10份;
薄荷叶 2-5份;
柠檬丝 2-5份。
所述生鱼片以摆放在被保鲜膜覆盖的盘子上,摆放成花朵、蝴蝶或几何艺术图案状。
所述生鱼片摆放在被保鲜膜覆盖的盘子上,并摆放成花朵、蝴蝶或几何艺术图案状以后,放到有茉莉花香的食品箱中熏窨3-8分钟。
所述生鱼片放到有茉莉花香的食品箱为将新鲜采摘的茉莉花在28-35℃养护后置于食品箱,给其开放吐香。
大葱(Allium fistulosum L.var. giganteum Makion),是葱的一种,可分为普通大葱、分葱、胡葱和楼葱四个类型。大葱味辛,性微温,具有发表通阳,有解毒调味,发汗抑菌和舒张血管的作用。
洋葱(Allium cepa),别名球葱、圆葱、玉葱、葱头、荷兰葱、皮牙子等,百合科、葱属二年生草本植物。洋葱含有前列腺素A,能降低外周血管阻力,降低血粘度,可用于降低血压、提神醒脑、缓解压力、预防感冒。
紫苏(Perilla frutescens (L.) Britt. ),别名:桂荏、白苏、赤苏等;紫色或紫绿色,质脆。嫩枝紫绿色,断面中部有髓,气清香,味微辛,紫苏叶能散表寒,发汗力较强,常配生姜同用;如表症兼有气滞,有可与香附、陈皮等同用。
鱼腥草是中国药典收录的草药,草药来源为三白草科植物蕺菜(拉丁学名:Houttuynia cordata Thunb.),鱼腥草味辛,性寒凉,归肺经。能清热解毒、消肿疗疮、利尿除湿、清热止痢、健胃消食,用治实热、热毒、湿邪、疾热为患的肺痈、疮疡肿毒、痔疮便血、脾胃积热等。
荞头(Allium chinenes G.Don.),又称藠头,为多年生草本百合科植物的地下鳞茎,叶细长,开紫色小花,嫩叶也可食用。成熟的藠头个大肥厚,洁白晶莹,辛香嫩糯,含糖、蛋白质、钙、磷、铁、胡萝卜素、维生素C等多种营养物质,是烹调佐料和佐餐佳品。干制藠头入药可健胃、轻痰、治疗慢性胃炎。据《本经》记载:藠头“治金疮疮败,轻身者不饥耐老”、“治少阴病阙逆泄痢,及胸瘅刺痛,下气,散血,安胎
山黄皮(Clausena excavataBurm.f.)俗称“鸡皮果”,属芸香科植物,果实、树叶均具有特殊香味。主要分布在广西西南边陲少数民族聚居的石山地区。果实含有18种氨基酸及人体所需的多种矿物营养,具消暑、消炎、化滞、祛湿、健脾健胃的功效,可鲜食、调味、入药。果实经过腌制加工,可成为调味上品,有独特香味,具有疏风清热,利湿解毒,截疟之功效。
山姜,拉丁学名:Alpinia japonica (Thunb.) Miq.,别称:箭杆风、九姜连、九龙盘、鸡爪莲,为姜科多年生草本植物。生于林下阴湿处,国内外均有分布。《纲目》云:“山姜,生南方。叶似姜,花赤色,甚辛;子似草豆蔻,根如杜若及高良姜。”又引苏颂云“山姜花、茎叶皆姜也,但根不堪食,是与豆蔻花相乱而微小耳。花生叶间,作穗如麦粒,嫩红色。”果实供药用,为芳香性健胃药,治消化不良,腹痛、呕吐、噫气,慢性下痢。
薄荷叶是植物薄荷的叶,味道清凉。薄荷学名(Menthaspp),主要含薄荷油、薄荷醇以及薄荷酮、异薄荷酮、迷迭香酸等成份。可以健胃祛风、祛痰、利胆、抗痉挛,改善感冐发烧、咽喉、肿痛,并消除头痛、牙痛、恶心感。也常用于制作料理或甜点,以去除鱼腥味。
所述的鱼生配料中所含的香菜、大蒜米、花生米、酸辣椒、胡萝卜丝、姜丝、风姜、木瓜丝、芋头丝和柠檬丝都起到提高适口性和除去鱼腥味的作用,鱼生配料中的各个成分互相搭配,丝丝相扣,缺一不可,除了形成独有的风味之外,更能清热解毒,避免吃鱼生造成上火,横县鱼生片本身不添加任何调味料,因此鱼生片本身无味道,需要搭配鱼生配料来提供丰富的口感和特别的风味,所以是横县鱼生片不可或缺的部分。
本发明的显著有益效果是:
(1)本发明选用郁江鱼的原因是郁江是横县的主流水系,水流湍急、冲击力大,所产鲜鱼尾部肌肉特别发达,口感最佳,将从郁江中捕获的活鱼置于清泉水池中放养,让活鱼在泉水中改变体内环境,排出体内的沙泥及粪便,最大程度地降低鱼肉的异味。
(2)本发明采用将活鱼的鱼头吊起,在鱼尾和鱼鳃同时放血,放血后将鱼骨剔出,鱼肉用所述的鱼生纸包覆吸水,抹去鱼肉上的污物,使得鱼肉呈白色,不染血丝,鱼肉不含血腥味且品相好。
(3)本发明采用直刀的刀法将鱼肉切成1-1.5mm的薄片,传统的斜刀切鱼肉会破坏鱼肉的纹路,导致鱼肉没有嚼头,肉质松垮,丧失了鱼生片的特点,而采用直刀的切法不会破坏鱼肉的纹路,生鱼片有嚼劲,保留生鱼片独有的口感。
(4)本发明的鱼生配料由多种材料组合而成,各配料之间相互搭配,起到去腥提味的作用,还具有消毒杀菌的功效,且配料中含有紫苏、薄荷叶、山黄皮等清热解毒的成分,防止人们大量食用鱼生片时内热上火,具有保健的功效。
(5)本发明的生鱼片采用本地茉莉花熏窨,茉莉花是横县本地特产之一,是全国最大的茉莉花产地,本发明利用传统茉莉花茶的窨制方法熏窨生鱼片,这种工艺能够完全除去生鱼片的腥味并使生鱼片散发茉莉花香,起到提高食欲的作用。
具体实施方式
实施例1:
一种清热解毒的生鱼片及其制备方法,包括以下步骤:
(1)将活鱼放置在泉水池中放养7天;
(2)在排净泥沙后的活鱼取出,勾住鱼头悬挂在空中,从鱼尾及鱼鳃放血1分钟;
(3)将放干血后的鱼置于砧板,从鱼脊下刀,先去鱼背,再把两侧的鱼肉割下来,将排骨剔出;
(4)将去骨后的鱼肉用鱼生纸包覆吸水1s;
(5)将吸水后的鱼肉取出采用直刀将鱼肉切成厚度为1mm的鱼生片,好的鱼生片摆放在被保鲜膜覆盖的盘子上;
(6)将鱼生配料分别置于盘中搭配鱼生食用。
所述的鱼生配料包括以下重量份数比的原料混合而成:
大葱片 5份;
洋葱片 5份;
紫苏丝 10份;
鱼腥草 2份;
香菜 2份;
生大蒜米 5份;
花生米 5份;
酸荞头 2份;
酸辣椒 2份;
胡萝卜丝 5份;
姜丝 5份;
山姜 2份;
山黄皮 5份;
木瓜丝 5份;
炸芋头丝 5份;
薄荷叶 2份;
柠檬丝 2份。
所述的鱼生纸为纯木浆纸。
实施例2:
1.一种清热解毒的生鱼片及其制备方法,包括以下步骤:
(1)将活鱼放置在泉水池中放养10天;
(2)在排净泥沙后的活鱼取出,勾住鱼头悬挂在空中,从鱼尾及鱼鳃放血2分钟;
(3)将放干血后的鱼置于砧板,从鱼脊下刀,先去鱼背,再把两侧的鱼肉割下来,将排骨剔出;
(4)将去骨后的鱼肉用鱼生纸包覆吸水2s;
(5)将吸水后的鱼肉取出采用直刀将鱼肉切成厚度为1.5mm的鱼生片,好的鱼生片摆放在被保鲜膜覆盖的盘子上;
(6)将鱼生配料分别置于盘中搭配鱼生食用。
所述的鱼生配料包括以下重量份数比的原料混合而成:
大葱片 8份;
洋葱片 8份;
紫苏丝 12份;
鱼腥草 4份;
香菜 3份;
生大蒜米 8份;
花生米 6份;
酸荞头 3份;
酸辣椒 3份;
胡萝卜丝 6份;
姜丝 8份;
山姜 4份;
山黄皮 6份;
木瓜丝 6份;
炸芋头丝 8份;
薄荷叶 3份;
柠檬丝 3份。
所述的鱼生纸为纯木浆纸。
实施例3:
1.一种清热解毒的生鱼片及其制备方法,包括以下步骤:
(1)将活鱼放置在泉水池中放养7-15天;
(2)在排净泥沙后的活鱼取出,勾住鱼头悬挂在空中,从鱼尾及鱼鳃放血1-3分钟;
(3)将放干血后的鱼置于砧板,从鱼脊下刀,先去鱼背,再把两侧的鱼肉割下来,将排骨剔出;
(4)将去骨后的鱼肉用鱼生纸包覆吸水1-3s;
(5)将吸水后的鱼肉取出采用直刀将鱼肉切成厚度为1-1.5mm的鱼生片,好的鱼生片摆放在被保鲜膜覆盖的盘子上;
(6)将鱼生配料分别置于盘中搭配鱼生食用。
2.根据权利要求1所述的清热解毒的鱼生片及其制备方法,其特征在于,所述的鱼生配料包括以下重量份数比的原料混合而成:
大葱片 10份;
洋葱片 10份;
紫苏丝 15份;
鱼腥草 5份;
香菜 5份;
生大蒜米 10份;
花生米 10份;
酸荞头 5份;
酸辣椒 5份;
胡萝卜丝 10份;
姜丝 10份;
山姜 5份;
山黄皮 10份;
木瓜丝 10份;
炸芋头丝 10份;
薄荷叶 5份;
柠檬丝 5份。
所述的鱼生纸为纯木浆纸。
所述生鱼片以摆放在被保鲜膜覆盖的盘子上,摆放成花朵、蝴蝶或几何艺术图案状。
所述生鱼片摆放在被保鲜膜覆盖的盘子上,并摆放成花朵、蝴蝶或几何艺术图案状以后,放到有茉莉花香的食品箱中熏窨5分钟。
所述生鱼片放到有茉莉花香的食品箱为将新鲜采摘的茉莉花在30℃养护后置于食品箱,给其开放吐香。
Claims (6)
1.一种清热解毒的横县生鱼片的制备方法,其特征在于,包括以下步骤:
(1)将活鱼放置在泉水池中放养7-15天;
(2)在排净泥沙后的活鱼取出,勾住鱼头悬挂在空中,从鱼尾及鱼鳃放血1-3分钟;
(3)将放干血后的鱼置于砧板,从鱼脊下刀,先去鱼背,再把两侧的鱼肉割下来,将排骨剔出;
(4)将去骨后的鱼肉用鱼生纸包覆吸水1-3s;
(5)将吸水后的鱼肉取出采用直刀将鱼肉切成厚度为1-1.5mm的鱼生片,好的鱼生片摆放在被保鲜膜覆盖的盘子上;
(6)将鱼生配料分别置于盘中搭配鱼生食用。
2.根据权利要求1所述的清热解毒的横县鱼生片的制备方法,其特征在于,所述的鱼生配料包括以下重量份数比的原料混合而成:
大葱片 5-10份;
洋葱片 5-10份;
紫苏丝 10-15份;
鱼腥草 2-5份;
香菜 2-5份;
生大蒜米 5-10份;
花生米 5-10份;
酸荞头 2-5份;
酸辣椒 2-5份;
胡萝卜丝 5-10份;
姜丝 5-10份;
山姜 2-5份;
山黄皮 5-10份;
木瓜丝 5-10份;
炸芋头丝 5-10份;
薄荷叶 2-5份;
柠檬丝 2-5份。
3.根据权利要求1所述的清热解毒的横县鱼生片及其制备方法,其特征在于:所述的鱼生纸为纯木浆纸。
4.根据权利要求1所述的清热解毒的横县鱼生片及其制备方法,其特征在于:鱼生片以摆放在被保鲜膜覆盖的盘子上,摆放成花朵、蝴蝶或几何艺术图案状。
5.根据权利要求4所述的清热解毒的横县鱼生片及其制备方法,其特征在于:在鱼生片摆放在被保鲜膜覆盖的盘子上,并摆放成花朵、蝴蝶或几何艺术图案状以后,放到有茉莉花香的食品箱中熏窨3-8分钟。
6.根据权利要求5所述的清热解毒的横县鱼生片及其制备方法,其特征在于:放到有茉莉花香的食品箱为将新鲜采摘的茉莉花在28-35℃养护后置于食品箱,给其开放吐香。
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