CN106213459A - 一种泡椒味蟹黄酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种泡椒味蟹黄酱,包子馅由以下重量份的原料组成:母河蟹220‑250、南瓜100‑120、土豆15‑20、紫苏叶适量、枇杷果肉4‑5、蜂胶3‑4、泡椒水4‑5、楮实子1‑1.2、柚子皮1.5‑2、淡竹叶0.8‑1、姜茸4‑5、葱茸4‑5、辣椒粉8‑10、五香粉4‑5、花生油适量、食盐适量、水适量。本发明中添加的枇杷果肉具有生津润肺、清热健胃的功效,添加的淡竹叶等多种中草药具有清热除烦、利尿通淋的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种泡椒味蟹黄酱及其制备方法。
背景技术
中华绒螯蟹(Eriocheirsinensis),俗称河蟹,是我国特有的水生经济动物。河蟹广泛分布于我国大江南北,肉质细嫩、味道鲜美,营养丰富,素有水产珍品的美誉。自20世纪70年代末突破河蟹人工育苗技术难关以来,河蟹增养殖业有了长足发展,尤其在20世纪90年代后,进入了快速发展期,极大地推动了河蟹资源的开发与利用。据统计,2006年我国河蟹总产量已经达到47万吨左右。但河蟹属于一种季节性非常强的水产动物,只有在每年的农历秋冬生殖洄游之际,蟹体才发育至“膏肥黄满”,由于受到生长季节和寿命的限制,鲜活河蟹很难做到长期保存或不断投放市场。而对于市场上大量不能及时销售的鲜活河蟹,经过长期积压后失去食用价值,不仅是一个很大的资源浪费,而且对养殖户造成巨大的亏损,大大挫伤蟹农的养殖积极性,在很大程度上也制约我国河蟹产业化的进一步发展。
安徽省作为我国淡水养殖大省之一,年产河蟹总量6万吨左右,随江苏之后居全国第二位,如此高的产量,仅靠单一的市场消化显然行不通,这就需要我们走河蟹精深加工的途径,开发多元化的市场。而河蟹中的腥味较重,让一部分人难以接受其气味。
甲醛(formaldehyde,FA)是一种原生质毒,对人体健康有极大的危害。天然FA是生物体新陈代谢过程中的一种中间产物,但是含量极低。国内外大量研究证明许多水产品(包括河蟹)中存在内源性FA,究其原因,试验结果说明:河蟹的蟹黄中有物质能够促使肌肉产生甲醛和二甲胺,这种物质是氧化三甲胺酶。在河蟹蟹贮藏过程中,肌肉中的氧化三甲胺在氧化三甲胺酶的作用下可分解成等量的二甲胺和甲醛等产物。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种泡椒味蟹黄酱及其制备方法。
本发明是通过以下技术方案实现的:
一种泡椒味蟹黄酱,包子馅由以下重量份的原料组成:
母河蟹220-250、南瓜100-120、土豆15-20、紫苏叶适量、枇杷果肉4-5、蜂胶3-4、泡椒水4-5、楮实子1-1.2、柚子皮1.5-2、淡竹叶0.8-1、姜茸4-5、葱茸4-5、辣椒粉8-10、五香粉4-5、花生油适量、食盐适量、水适量。
所述的泡椒味蟹黄酱的制备方法,包括以下步骤:
(1)将成熟的母河蟹刷洗干净,置于蒸锅中,蒸锅的蒸笼上铺一层紫苏叶,母河蟹置于紫苏叶上,加热将河蟹蒸熟,出料,趁热取蟹黄、蟹肉,蟹黄与蟹肉分开放;
(2)将蟹黄平铺在微波炉专用盘中,对蟹黄进行微波干燥,微波干燥功率为480W、时间为20min;再将微波干燥后的蟹黄碾压成粉后转至-20℃温度条件下速冻,保存备用;
(3)将蟹肉剁成肉末,平铺在微波炉专用盘中,对蟹肉末进行微波干燥,微波干燥功率为600W、时间为20min;再将微波干燥后的蟹肉末碾压成粉,常温下储存备用;
(4)将楮实子、柚子皮、淡竹叶混合,加6-8倍水,文火熬煮20-30min,过滤,得中药液;
(5)将辣椒粉、五香粉混合,加入适量加热后的花生油炸成辣椒油,备用;
(6)将枇杷果肉置于泡椒水中浸泡5-8分钟,捞出沥干;再与蜂胶混合后置于蒸锅中蒸制20-25min,取出,捣碎成糊;
(7)将南瓜、土豆去皮、切块后放入盘中,封上保鲜膜,入蒸柜蒸8-10min,取出,压制成茸,再与步骤(5)制成的辣椒油混合,得辣酱;
(8)将锅内加入适量花生油,烧热后,加入姜茸、葱茸炝香后,再依次加入步骤(2)(3)(4)(6)(7)处理后的物料以及剩余各原料,微火熬至粘稠、细腻,即得。
本发明的优点是:本发明在蒸制母河蟹的时候于蒸笼上铺设一层紫苏叶,由于紫苏叶是一种性温且具有清香气味的中草药,不但可以中和河蟹中的寒气,还可以去除河蟹的腥味,提高了蟹黄、蟹肉的品质;将蟹黄进行微波干燥处理后,再于-20℃温度条件下速冻,得到蟹黄冻粉,可以彻底使蟹黄中的氧化三甲胺酶失活,从而避免有活的氧化三甲胺酶去促进蟹肉等肌肉中的氧化三甲胺分解,提高了食品安全性;同时,所得蟹黄冻粉中粗蛋白质含量为15.61%, 粗蛋白质中至少含有16种氨基酸,必需氨基酸含量较高,占氨基酸总量的37.61%,4 种致鲜氨基酸占氨基酸总量52.40%;粗脂肪含量为 45.09%,不饱和脂肪酸含量丰富,占脂肪酸总量的87.00% ;矿物质含量也较高,尤其是钙、磷、铁、锌、硒,具有较高的食用与营养价值;另外,本发明中添加的枇杷果肉具有生津润肺、清热健胃的功效,添加的淡竹叶等多种中草药具有清热除烦、利尿通淋的功效。
具体实施方式
一种泡椒味蟹黄酱,包子馅由以下重量份的原料组成:
母河蟹220、南瓜100、土豆15、紫苏叶适量、枇杷果肉4、蜂胶3、泡椒水4、楮实子1、柚子皮1.5、淡竹叶0.8、姜茸4、葱茸4、辣椒粉8、五香粉4、花生油适量、食盐适量、水适量。
所述的泡椒味蟹黄酱的制备方法,包括以下步骤:
(1)将成熟的母河蟹刷洗干净,置于蒸锅中,蒸锅的蒸笼上铺一层紫苏叶,母河蟹置于紫苏叶上,加热将河蟹蒸熟,出料,趁热取蟹黄、蟹肉,蟹黄与蟹肉分开放;
(2)将蟹黄平铺在微波炉专用盘中,对蟹黄进行微波干燥,微波干燥功率为480W、时间为20min;再将微波干燥后的蟹黄碾压成粉后转至℃温度条件下速冻,保存备用;
(3)将蟹肉剁成肉末,平铺在微波炉专用盘中,对蟹肉末进行微波干燥,微波干燥功率为600W、时间为20min;再将微波干燥后的蟹肉末碾压成粉,常温下储存备用;
(4)将楮实子、柚子皮、淡竹叶混合,加6倍水,文火熬煮20min,过滤,得中药液;
(5)将辣椒粉、五香粉混合,加入适量加热后的花生油炸成辣椒油,备用;
(6)将枇杷果肉置于泡椒水中浸泡5分钟,捞出沥干;再与蜂胶混合后置于蒸锅中蒸制20min,取出,捣碎成糊;
(7)将南瓜、土豆去皮、切块后放入盘中,封上保鲜膜,入蒸柜蒸8min,取出,压制成茸,再与步骤(5)制成的辣椒油混合,得辣酱;
(8)将锅内加入适量花生油,烧热后,加入姜茸、葱茸炝香后,再依次加入步骤(2)(3)(4)(6)(7)处理后的物料以及剩余各原料,微火熬至粘稠、细腻,即得。
Claims (2)
1.一种泡椒味蟹黄酱,其特征在于包子馅由以下重量份的原料组成:
母河蟹220-250、南瓜100-120、土豆15-20、紫苏叶适量、枇杷果肉4-5、蜂胶3-4、泡椒水4-5、楮实子1-1.2、柚子皮1.5-2、淡竹叶0.8-1、姜茸4-5、葱茸4-5、辣椒粉8-10、五香粉4-5、花生油适量、食盐适量、水适量。
2.根据权利要求1所述的泡椒味蟹黄酱的制备方法,其特征在于包括以下步骤:
(1)将成熟的母河蟹刷洗干净,置于蒸锅中,蒸锅的蒸笼上铺一层紫苏叶,母河蟹置于紫苏叶上,加热将河蟹蒸熟,出料,趁热取蟹黄、蟹肉,蟹黄与蟹肉分开放;
(2)将蟹黄平铺在微波炉专用盘中,对蟹黄进行微波干燥,微波干燥功率为480W、时间为20min;再将微波干燥后的蟹黄碾压成粉后转至-20℃温度条件下速冻,保存备用;
(3)将蟹肉剁成肉末,平铺在微波炉专用盘中,对蟹肉末进行微波干燥,微波干燥功率为600W、时间为20min;再将微波干燥后的蟹肉末碾压成粉,常温下储存备用;
(4)将楮实子、柚子皮、淡竹叶混合,加6-8倍水,文火熬煮20-30min,过滤,得中药液;
(5)将辣椒粉、五香粉混合,加入适量加热后的花生油炸成辣椒油,备用;
(6)将枇杷果肉置于泡椒水中浸泡5-8分钟,捞出沥干;再与蜂胶混合后置于蒸锅中蒸制20-25min,取出,捣碎成糊;
(7)将南瓜、土豆去皮、切块后放入盘中,封上保鲜膜,入蒸柜蒸8-10min,取出,压制成茸,再与步骤(5)制成的辣椒油混合,得辣酱;
(8)将锅内加入适量花生油,烧热后,加入姜茸、葱茸炝香后,再依次加入步骤(2)(3)(4)(6)(7)处理后的物料以及剩余各原料,微火熬至粘稠、细腻,即得。
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