CN106387844A - 一种蟹黄酱的加工方法 - Google Patents
一种蟹黄酱的加工方法 Download PDFInfo
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Abstract
本发明公开一种蟹黄酱的加工方法,采用大闸蟹、干贝、无花果、青皮鸭蛋蛋白、松子仁、无花果、花雕酒、姜末、紫苏叶汁、红葱头、芝麻油、食盐、冰糖和EM原露等制备而成。大闸蟹有清热解毒,补骨生髓,养筋接骨及滋补功效。蟹中以蟹黄的营养价值最高,味道特别鲜美。采用独特巧妙的方法培育蟹黄增加产量,提高质量。松子仁和芝麻油富含亚油酸、Y‑亚麻酸、A亚麻酸等,能抑制肝脏合成胆固醇,能调节血脂降低血清胆固醇,促进胆汁酸和胆固醇的排泄,能排除蟹黄的胆固醇,消除不利因素。青皮鸭蛋蛋白具有极高的营养保健价值,无花果能吸收蟹黄的油脂,以利脂肪平衡。高档时尚的蟹黄酱,让人们大饱口福,可制成多种美味的菜肴,迎合人们的需求。
Description
技术领域
本发明属食品加工的技术领域,尤其涉及一种蟹黄酱的加工方法。
背景技术
螃蟹含有丰富的蛋白质及微量元素,对身体有很好的滋补作用,含有10余种游离氨基酸及多种氨基酸,因此,味道十分鲜美,得到人们的钟爱。蟹中以蟹黄的营养价值最高。它含有丰富的蛋白质、微量元素、胶原蛋白、钙、磷等多种人体必须的营养成份,有“海中黄金”之称。蟹黄中含有丰富营养,但又含有较高含量的油脂和胆固醇,因此,本申请采用食物科学搭配的方法尽量消除这些弊病。
发明内容
一种蟹黄酱的加工方法,采用大闸蟹、青皮鸭蛋、(去除蛋黄)干贝、松子仁、无花果、花雕酒、姜末、紫苏叶汁、红葱头、芝麻油、食盐、冰糖、糙米、黑芝麻、鸡蛋和EM原露等制备而成。
一种蟹黄酱的加工方法,采用原料为:鲜活大闸蟹1600-2400克、干贝130-150克、无花果100-140克、青皮鸭蛋蛋白120-160克、松子仁150-190克、花雕酒适量、姜末适量、红葱头适量、紫苏叶汁适量、芝麻油适量、食盐适量、冰糖适量、EM原露适量、糙米170-190克、黑芝麻130-150克、鸡蛋3-5个。
将鲜活大闸蟹放入干净的缸内,把适量糙米和3-5个打碎壳的鸡蛋放入缸内,再撒入适量黑芝麻在大闸蟹上,然后用棉布蒙住缸口,使空气能流通,但又不能让蟹见阳光,这样培育约3天取出,由于大闸蟹吸收了米、鸡蛋和黑芝麻中的营养,蟹肚即壮实丰满,蟹黄重量明显增加,产量多且质优,吃起来更肥鲜香美。
培育过的大闸蟹洗净,隔水蒸4-6分钟,取出蟹黄加入适量EM原露拌匀静置,待用。
无花果稍浸后洗净,切碎粒,干贝洗净浸泡1-2小时,捞起挤干水分,切成碎粒待用。
在热陶瓷锅中加入适量芝麻油,加入切碎的红葱头、姜末爆香、加入切碎粒的干贝、无花果、青皮鸭蛋蛋白和松子仁翻炒几下,加入蟹黄翻炒小火慢烧10分钟,加入紫苏叶汁、适量冰糖、适量食盐和适量花雕酒一起翻炒,小火慢烧5-8分钟,离火,成为醇香扑鼻,鲜美滋味的蟹黄酱。
注:1.青皮鸭蛋打开,分离出鸭蛋黄,即得到青皮鸭蛋蛋白,又名为青皮鸭蛋蛋白。2.采用阳澄湖大闸蟹1600-2400克取蟹黄 约450-650克。3.采用陈年的花雕酒。4. EM原露能杀菌,分解异味,防腐保鲜,酸性能和味。5. 冰糖是打碎的小细粒。
本发明的有益效果:
1.大闸蟹有清热解毒,补骨生髓,养筋接骨,活血祛痰,利湿退黄,利肢节,滋肝阴,充胃液等功效。蟹中以蟹黄的营养价值最高,味道特别鲜美。采用糙米、黑芝麻和鸡蛋独特巧妙的方法培育蟹黄增加产量,提高质量。微生物EM原露能杀菌防腐保鲜,消除异味,其酸性能和谐滋味,搭配在蟹黄中尤为适宜。
2 .松子仁和芝麻油富含亚油酸、Y-亚麻酸、A亚麻酸等,是优良的不饱和脂肪酸源。是人体必需脂肪酸之一,能抑制肝脏合成胆固醇,能调节血脂降低血清胆固醇,促进胆汁酸和胆固醇的排泄和代谢,所以能排除蟹黄的胆固醇,消除不利因素,以利身体健康。
3. 干贝能抑制胆固醇的合成,使胆固醇下降,其功效比常用的降胆固醇药物谷固醇更强,能大大降低蟹黄的胆固醇。青皮鸭蛋蛋白具有极高的营养保健价值,能滋阴清热、生津益胃。无花果健胃清肠,可吸收蟹黄中的油脂,减少脂肪在血管沉积,排除出体外。
4. 紫苏叶汁能解除虾蟹的毒素,EM原露能够解除毒素,能杀灭细菌,其酸性能和谐食品的滋味。花雕酒能辟异味,增添醇香美味。
5. 高档时尚的蟹黄酱,让人大饱口福,可制成多种美味的菜肴,具有降低胆固醇作用。
具体实施方式
实施例1
一种蟹黄酱的加工方法,采用原料为:鲜活大闸蟹1600克、干贝130克、无花果100克、青皮鸭蛋蛋白120克、松子仁150克、花雕酒适量、姜末适量、红葱头适量、紫苏叶汁适量、芝麻油适量、食盐适量、冰糖适量、EM原露适量、糙米170克、黑芝麻130克、鸡蛋3个。
将鲜活大闸蟹放入干净的缸内,把糙米和3个打碎壳的鸡蛋放入缸内,再撒入黑芝麻在大闸蟹上,然后用棉布蒙住缸口,使空气能流通,但又不能让蟹见阳光,这样培育约3天取出,由于大闸蟹吸收了米、鸡蛋和黑芝麻中的营养,蟹肚即壮实丰满,蟹黄重量明显增加,产量多且质优,吃起来更肥鲜香美。
培育过的大闸蟹洗净,隔水蒸4-6分钟,取出蟹黄加入适量EM原露拌匀静置,待用。
无花果稍浸后洗净,切碎粒,干贝洗净浸泡1-2小时,捞起挤干水分,切成碎粒待用。
在热陶瓷锅中加入适量芝麻油,加入切碎的红葱头、姜末爆香、加入切碎的干贝、无花果、青皮鸭蛋蛋白和松子仁翻炒几下,加入蟹黄翻炒小火慢烧10分钟,加入紫苏叶汁、适量冰糖、适量食盐和适量花雕酒一起翻炒,小火慢烧5-8分钟,离火,成为醇香扑鼻,鲜美滋味的蟹黄酱。
实施例2
一种蟹黄酱的加工方法,采用原料为:鲜活大闸蟹2000克、干贝140克、无花果120克、青皮鸭蛋蛋白140克、松子仁170克、花雕酒适量、姜末适量、红葱头适量、紫苏叶汁适量、芝麻油适量、食盐适量、冰糖适量、EM原露适量、糙米180克、黑芝麻140克、鸡蛋4个。
将鲜活大闸蟹放入干净的缸内,把糙米和4个打碎壳的鸡蛋放入缸内,再撒入黑芝麻在大闸蟹上,然后用棉布蒙住缸口,使空气能流通,但又不能让蟹见阳光,这样培育约3天取出,由于大闸蟹吸收了米、鸡蛋和黑芝麻中的营养,蟹肚即壮实丰满,蟹黄重量明显增加,产量多且质优,吃起来更肥鲜香美。
培育过的大闸蟹洗净,隔水蒸4-6分钟,取出蟹黄加入适量EM原露拌匀静置,待用。
无花果稍浸后洗净,切碎粒,干贝洗净浸泡1-2小时,捞起挤干水分,切成碎粒待用。
在热陶瓷锅中加入适量芝麻油,加入切碎的红葱头、姜末爆香、加入切粒的干贝、无花果、青皮鸭蛋蛋白和松子仁翻炒几下,加入蟹黄翻炒小火慢烧10分钟,加入紫苏叶汁、适量冰糖、适量食盐和适量花雕酒一起翻炒,小火慢烧5-8分钟,离火,成为醇香扑鼻,鲜美滋味的蟹黄酱。
实施例3
一种蟹黄酱的加工方法,采用原料为:鲜活大闸蟹2400克、干贝150克、无花果140克、青皮鸭蛋蛋白160克、松子仁190克、花雕酒适量、姜末适量、红葱头适量、紫苏叶汁适量、芝麻油适量、食盐适量、冰糖适量、EM原露适量、糙米190克、黑芝麻150克、鸡蛋5个。
鲜活大闸蟹放入干净的缸内,把糙米和5个打碎壳的鸡蛋放入缸内,再撒入黑芝麻在大闸蟹上,用棉布蒙住缸口,使空气能流通,但又不能让蟹见阳光,这样培育约3天取出,由于大闸蟹吸收了米、鸡蛋和黑芝麻中的营养,蟹肚即壮实丰满,蟹黄重量明显增加,产量多且质优,吃起来更肥鲜香美。
培育过的大闸蟹洗净,隔水蒸4-6分钟,取出蟹黄加入适量EM原露拌匀静置,待用。
无花果稍浸后洗净,切碎粒,干贝洗净浸泡1-2小时,捞起挤干水分,切成碎粒待用。
在热陶瓷锅中加入适量芝麻油,加入切碎的红葱头和姜末爆香、加入切碎的干贝、无花果、青皮鸭蛋蛋白和松子仁翻炒几下,加入蟹黄翻炒,小火慢烧10分钟后加入紫苏叶汁、适量冰糖、适量食盐和适量花雕酒一起翻炒,小火慢烧5-8分钟,离火,成为醇香扑鼻,鲜美滋味的蟹黄酱。
其中,部分原料的功效及作用如下:
大闸蟹:又名蟹、螃蟹、河蟹、阳澄湖大闸蟹等。味咸,性寒。螃蟹含有丰富的蛋白质及微量元素,对身体有很好的滋补作用,含有10余种游离氨基酸,其中谷氨酸、甘氨酸、脯氨酸、组氨酸含量较多,铁含量尤其丰富。清热解毒,补骨生髓,养筋接骨,活血祛痰,利湿退黄,利肢节,滋肝阴,充胃液。对瘀血、黄疸腰腿酸痛和风湿性关节炎等有一定的食疗效果。蟹中以蟹黄的营养价值最高。含有丰富的微量元素、胶原蛋白、钙、磷等多种人体必须的营养成份,有“海中黄金”之称。蟹黄中含有丰富的蛋白质、磷脂和其他营养物质,但是同时含有较高含量的油脂和胆固醇。传统上每公斤大闸蟹取得蟹黄约220克。
青皮鸭蛋:将青皮鸭蛋打开,分离出鸭蛋黄,即得到青皮鸭蛋蛋白,又名为青皮鸭蛋蛋白。青皮鸭蛋蛋白具有极高的营养保健价值,能滋阴清热、生津益胃,主治肺阴亏虚,干咳少痰,咽干疼痛。胃阴亏虚,口干而渴,干呕,大便干燥等。
干贝:性平,味甘、咸,具有滋阴、补肾、调中、下气、利五脏的功效。含有一种能降低血清胆固醇作用的代尔太7-胆固醇和24-亚甲基胆固醇,有抑制胆固醇在肝脏合成和加速排泄胆固醇的独特作用,从而使体内胆固醇下降,它们的功效比常用的降胆固醇药物谷固醇更强。干贝含丰富的谷氨酸钠,味道极鲜。常食有助降血压、降胆固醇、补益健身。
松子仁:富含亚油酸、Y-亚麻酸、A亚麻酸等,是优良的不饱和脂肪酸源。是人体必需脂肪酸之一,抑制肝脏合成胆固醇, 能调节血脂降低血清胆固醇,促进胆汁酸和胆固醇的排泄,因此有防治冠心病和动脉粥样硬化作用。能健脑益智,软化血管,滋阴养液,补益气血。中医认为有润肺、润肠通便、治疗关节风湿、治疗头眩、补体虚、润皮肤等功能。
无花果:又名蜜果、天生子、文仙果,味甘,性平,归肺、脾、胃经。营养全面,除含有人体必须的多种氨基酸、维生素、矿物质外,还含有枸橼酸、廷胡索酸、琥珀酸、奎宁酸、脂肪酶、蛋白酶等多种成分,具有良好的食疗功效。能健胃清肠,解毒抗炎消肿,增强机体抗病能力。可吸收油脂,减少脂肪在血管沉积,排除出体外。
花雕酒:味正醇香,香味悠久,产生出独特的风味和丰富的营养。据科学鉴定,花雕酒含有对人体有益的多种氨基酸、糖类和维生素等。
紫苏叶汁:是紫苏叶片榨取的汁液,香味浓郁,能解除虾蟹的毒素,能驱风止痒等。
芝麻油:含有大量的脂肪、蛋白质、糖类、维生素A、维生素E、卵磷脂、钙、铁、镁等营养成分,其中所含的卵磷脂、亚油酸和棕榈酸等不饱和脂肪酸,容易被人体吸收和利用,芝麻油富含的亚油酸等能够促进胆固醇的排泻和代谢,还能补血明目,祛风润肠,生津通乳,益肝养发,强身体,抗衰老。
EM原露:属酸性,EM原露是微生物益菌剂,有广泛的优良作用,可以消炎杀菌,消除腥臭异味,防腐保鲜,分解有毒有害物质,还帮助动物植物消除病害健康生长,人们可以内服外用,防病治病优点多不胜数。EM原露是良性的功能菌群体,在众多领域所具有特殊的功能可以为其提供必要的服务。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (1)
1.一种蟹黄酱的加工方法,其特征在于,包括步骤:
(1)取大闸蟹1600-2400克、鸡蛋3-5个、糙米170-190克、黑芝麻130-150克,大闸蟹放缸内,糙米和打碎的鸡蛋放入缸内,撒入黑芝麻在大闸蟹上,用棉布蒙住缸口,使空气能流通,但又不能让蟹见阳光,培育约3天取出;
(2)取EM原露适量,大闸蟹洗净,隔水蒸4-6分钟,取出蟹黄加入EM原露拌匀静置;
(3)取干贝130-150克、无花果100-140克,无花果稍浸后洗净,切碎粒,干贝洗净,浸泡1-2小时,捞起挤干水分,切成碎粒;
(4)取松子仁150-190克、青皮鸭蛋蛋白120-160克、适量姜末、红葱头、芝麻油、食盐、冰糖、紫苏叶汁、花雕酒,在热锅中加入芝麻油,放入红葱头和姜末爆香、加入干贝、无花果、青皮鸭蛋蛋白和松子仁翻炒,加入蟹黄翻炒,小火慢烧约10分钟后加入紫苏叶汁、适量冰糖、食盐和花雕酒一起翻炒,小火慢烧5-8分钟,成为鲜美滋味的蟹黄酱。
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