CN106307184A - 一种桂枝健胃鱼丸及其制备方法 - Google Patents
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Abstract
本发明公开了一种桂枝健胃鱼丸,由下列重量份的原料制成:黑鱼肉200‑220、鸡蛋清6‑7、大豆淀粉4‑5、荷叶30‑33、鱼籽7‑8、白萝卜汁4‑5、荞麦麸皮4‑6、苦瓜3‑5、纤维素酶2.5‑3、芝麻油1‑1.2、桂枝1.3‑1.4、柠檬汁0.8‑1.0、橄榄油0.5‑0.6、葱末0.4‑0.5、谷氨酸钠4‑5、益补剂30‑35、食盐适量、水适量。本发明通过多种工艺步骤对鱼肉进行除腥、嫩化处理;在鱼肉糜中添加多种原料可以增加鱼丸的香味和滋味,改善鱼丸的品质。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种桂枝健胃鱼丸及其制备方法。
背景技术
鱼丸是福州、闽南、广州、台湾、江西抚州一带经常烹制的汉族传统名点,属于粤菜或闽菜系。亦名"水丸",古时称"氽鱼丸"。因为它味道鲜美,多吃不腻,可作点心配料,又可作汤,是沿海人们不可少的海味佳肴。
鱼肉营养价值十分丰富,蛋白质含量高达15%~20%,消化率97%,含有8种人体必需氨基酸和多种维生素,特别是脂肪中富含的二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)等多不饱和脂肪酸,具有抑制心血管疾病的作用,是老少皆宜的营养食品。荷叶自古以来就是药食同源优质食物资源,富含淀粉(16%)、糖蛋白、黏多糖、膳食纤维等多种营养物质,具有降血糖、降血脂、抗衰老、抗氧化、调节或增强免疫功能、调整肠胃和抗肿瘤等多种保健功能。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种桂枝健胃鱼丸及其制备方法。
本发明是通过以下技术方案实现的:
一种桂枝健胃鱼丸,其特征在于由下列重量份的原料制成:黑鱼肉200-220、鸡蛋清6-7、大豆淀粉4-5、荷叶30-33、鱼籽7-8、白萝卜汁4-5、荞麦麸皮4-6、苦瓜3-5、纤维素酶2.5-3、芝麻油1-1.2、桂枝1.3-1.4、柠檬汁0.8-1.0、橄榄油0.5-0.6、葱末0.4-0.5、谷氨酸钠4-5、益补剂30-35、食盐适量、水适量。
所述益补剂由以下总量份原料组成:鹿茸1-2、山茱萸1-3、肉苁蓉3-4、党参2-4、当归4-5、白芍2-3、金花葵3-5、柠檬10-13、菱角14-15、百合8-9;所述益补剂的制备方法为:将鹿茸、山茱萸、肉苁蓉、党参、当归、白芍、金花葵用5-10倍量的水加热提取,过滤,得中药提取液备用,将中药提取液与柠檬、菱角、百合一起加热3-4分钟,后研磨粉碎成泥糊状,取出烘干制成粉即得。
所述的一种桂枝健胃鱼丸的制备方法,其特征在于包括以下步骤:(1)将葱末、荷叶、鱼籽再放入95℃的热水中热烫3-4分钟,热烫过程中加入0.15%的抗坏血酸、0.15%L-半胱氨酸、1.0%的柠檬酸,最后将热烫完成后的放入蒸锅内隔水蒸煮20-25分钟,冷却至55-60℃后将其搅拌粉碎成泥;
(2)将荞麦麸皮、苦瓜、纤维素酶、芝麻油加入0.49%羧甲基纤维素钠溶液,搅拌30-35分钟后混合均匀,再调节PH值为8,最后置于40℃烘箱中干燥至水分含量降至10%以下,研磨粉碎过筛,再在130℃温度下反应4小时,制成粉料;
(3)将鸡蛋清、大豆淀粉、白萝卜汁、桂枝、柠檬汁、橄榄油一起打浆操作,取出浆料再烘干制成粉;
(4)将黑鱼肉清洗干净后沥干水分,将鱼肉与置于绞肉机中在0-10℃条件下绞5-10min,加入益补剂、谷氨酸钠、食盐混合均匀,腌制8-9分钟;
(5)将腌制好的鱼肉制成丸,放入沸水中煮熟捞出,再与步骤1所得物料混合,表面再喷撒步骤2、4所得粉料,放入烤箱中烤3-4分钟取出即得。
本发明的优点是:本发明添加了多种有益成分以及鹿茸、山茱萸、肉苁蓉、党参、当归等中药提取液,醒脑补脑,且本法通过多种工艺步骤对鱼肉进行除腥、嫩化处理;在鱼肉糜中添加多种原料可以增加鱼丸的香味和滋味,改善鱼丸的品质,增加鱼丸的滑爽感,同时也起到增加鱼丸营养价值的作用;通过多道打浆工艺步骤提高鱼丸的凝胶性,改善鱼丸的组织状态,起增强风味、减少鱼腥味的作用;此外,本发明采用的多种辅料具有补血明目、祛风润肠、清热解毒、通经活络的功效。
具体实施方式
一种桂枝健胃鱼丸,其特征在于由下列重量份的原料制成:黑鱼肉200-220、鸡蛋清6-7、大豆淀粉4-5、荷叶30-33、鱼籽7-8、白萝卜汁4-5、荞麦麸皮4-6、苦瓜3-5、纤维素酶2.5-3、芝麻油1-1.2、桂枝1.3-1.4、柠檬汁0.8-1.0、橄榄油0.5-0.6、葱末0.4-0.5、谷氨酸钠4-5、益补剂30-35、食盐适量、水适量。
所述益补剂由以下总量份原料组成:鹿茸1-2、山茱萸1-3、肉苁蓉3-4、党参2-4、当归4-5、白芍2-3、金花葵3-5、柠檬10-13、菱角14-15、百合8-9;所述益补剂的制备方法为:将鹿茸、山茱萸、肉苁蓉、党参、当归、白芍、金花葵用5-10倍量的水加热提取,过滤,得中药提取液备用,将中药提取液与柠檬、菱角、百合一起加热3-4分钟,后研磨粉碎成泥糊状,取出烘干制成粉即得。
所述的一种桂枝健胃鱼丸的制备方法,其特征在于包括以下步骤:(1)将葱末、荷叶、鱼籽再放入95℃的热水中热烫3-4分钟,热烫过程中加入0.15%的抗坏血酸、0.15%L-半胱氨酸、1.0%的柠檬酸,最后将热烫完成后的放入蒸锅内隔水蒸煮20-25分钟,冷却至55-60℃后将其搅拌粉碎成泥;
(2)将荞麦麸皮、苦瓜、纤维素酶、芝麻油加入0.49%羧甲基纤维素钠溶液,搅拌30-35分钟后混合均匀,再调节PH值为8,最后置于40℃烘箱中干燥至水分含量降至10%以下,研磨粉碎过筛,再在130℃温度下反应4小时,制成粉料;
(3)将鸡蛋清、大豆淀粉、白萝卜汁、桂枝、柠檬汁、橄榄油一起打浆操作,取出浆料再烘干制成粉;
(4)将黑鱼肉清洗干净后沥干水分,将鱼肉与置于绞肉机中在0-10℃条件下绞5-10min,加入益补剂、谷氨酸钠、食盐混合均匀,腌制8-9分钟;
(5)将腌制好的鱼肉制成丸,放入沸水中煮熟捞出,再与步骤1所得物料混合,表面再喷撒步骤2、4所得粉料,放入烤箱中烤3-4分钟取出即得。
Claims (2)
1.一种桂枝健胃鱼丸,其特征在于由下列重量份的原料制成:黑鱼肉200-220、鸡蛋清6-7、大豆淀粉4-5、荷叶30-33、鱼籽7-8、白萝卜汁4-5、荞麦麸皮4-6、苦瓜3-5、纤维素酶2.5-3、芝麻油1-1.2、桂枝1.3-1.4、柠檬汁0.8-1.0、橄榄油0.5-0.6、葱末0.4-0.5、谷氨酸钠4-5、益补剂30-35、食盐适量、水适量;所述益补剂由以下总量份原料组成:鹿茸1-2、山茱萸1-3、肉苁蓉3-4、党参2-4、当归4-5、白芍2-3、金花葵3-5、柠檬10-13、菱角14-15、百合8-9;所述益补剂的制备方法为:将鹿茸、山茱萸、肉苁蓉、党参、当归、白芍、金花葵用5-10倍量的水加热提取,过滤,得中药提取液备用,将中药提取液与柠檬、菱角、百合一起加热3-4分钟,后研磨粉碎成泥糊状,取出烘干制成粉即得。
2.根据权利要求1所述的一种桂枝健胃鱼丸的制备方法,其特征在于包括以下步骤:
(1)将葱末、荷叶、鱼籽再放入95℃的热水中热烫3-4分钟,热烫过程中加入0.15%的抗坏血酸、0.15%L-半胱氨酸、1.0%的柠檬酸,最后将热烫完成后的放入蒸锅内隔水蒸煮20-25分钟,冷却至55-60℃后将其搅拌粉碎成泥;
(2)将荞麦麸皮、苦瓜、纤维素酶、芝麻油加入0.49%羧甲基纤维素钠溶液,搅拌30-35分钟后混合均匀,再调节PH值为8,最后置于40℃烘箱中干燥至水分含量降至10%以下,研磨粉碎过筛,再在130℃温度下反应4小时,制成粉料;
(3)将鸡蛋清、大豆淀粉、白萝卜汁、桂枝、柠檬汁、橄榄油一起打浆操作,取出浆料再烘干制成粉;
(4)将黑鱼肉清洗干净后沥干水分,将鱼肉与置于绞肉机中在0-10℃条件下绞5-10min,加入益补剂、谷氨酸钠、食盐混合均匀,腌制8-9分钟;
(5)将腌制好的鱼肉制成丸,放入沸水中煮熟捞出,再与步骤1所得物料混合,表面再喷撒步骤2、4所得粉料,放入烤箱中烤3-4分钟取出即得。
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