CN106562264A - 一种柠檬味海米的制备方法 - 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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Abstract
本发明属于食品制备技术领域，涉及一种以海米为主要原料制成的柠檬味海米的制备方法，将鲜槐树花、枸杞、鲜秋葵、生姜和鲜紫苏叶磨制成混合液，取出上清液；将柠檬磨制成柠檬液，与上清液混合并加入鱼露和白葡萄酒，得腌渍液；将鲜海虾放入腌渍液中浸泡，得腌渍海虾，隔水清蒸，3‑5分钟后取出沥干；将熟海虾烘干后放入布袋中，去掉皮壳，得干虾仁，将其放入密封袋中，即得成品柠檬味海米；其主要原料为：海虾、鲜柠檬、槐树花、枸杞、秋葵、生姜、紫苏叶、陈皮、花椒、鱼露和白葡萄酒，原料天然易得，制作工艺简单，产品营养丰富，口感良好，食用方便，生产环境友好。
Description
技术领域：
本发明属于食品制备技术领域，涉及一种以海米为主要原料制成的柠檬味海米的工艺方法，具体涉及一种以海米、柠檬、枸杞、紫苏等为原料制成柠檬味海米的制备方法。
背景技术：
海米，即干虾仁，营养丰富,含蛋白质是鱼、蛋、奶的几倍到几十倍；还含有丰富的钾、碘、镁、磷等矿物质及维生素A、氨茶碱等成分,且其肉质松软,易消化,对身体虚弱以及病后需要调养的人是极好的食物，含有丰富的镁,镁对心脏活动具有重要的调节作用,能很好的保护心血管系统,它可减少血液中胆固醇含量,防止动脉硬化,同时还能扩张冠状动脉,有利于预防高血压及心肌梗死；虾的通乳作用较强,并且富含磷、钙、对小儿、孕妇尤有补益功效；日本大阪大学的科学家最近发现,海米中的虾青素有助于消除因时差反应而产生的时差症；海米皮有镇静作用,常用来治疗神经衰弱、植物神经功能紊乱诸症；老年人的饭菜里放一些海米,对提高食欲和增强体质都很有好处。目前，市场上海米主要是咸味海米，其含盐量较高，吃盐多会导致血压升高，胆固醇升高，动脉粥样硬化，因此不宜大量食用咸味海米；随着人们养生意识的提高，原味海米逐渐进入人们的视野，但是很多人不喜欢其腥味，且其味道过于单调，因此发明一种含盐量低，无腥味的海米很有市场。中国专利号为201310709894.7公开的一种人参虾米的加工方法，具有保健功效，但其口感单一，添加有色素，且成本较高；柠檬是世界上最有药用价值的水果之一，它富含维生素C、糖类、钙、磷、铁、奎宁酸、柠檬酸、苹果酸、橙皮苷、柚皮苷、香豆精、高量钾元素和低量钠元素等，对人体十分有益，柠檬富有香气，能祛除肉类、水产的腥膻之气，并能使肉质更加细嫩，因此发明一种利用柠檬并添加枸杞等原料制成腌渍液对海米进行腌渍的加工工艺，做成口感鲜美，食用方便，营养丰富，含盐量低的柠檬味的海米很有应用前景。
发明内容：
本发明的目的在于克服现有技术存在的缺点，寻求设计一种利用海米和柠檬及多种食材为原料按比例混合制成柠檬味海米的制备方法。
本发明涉及的柠檬味海米的制备工艺是：
(1)按重量组份称取鲜槐树花、枸杞、鲜秋葵、生姜和鲜紫苏叶清洗干净，混合放入打浆机中，加入上述组合物总重量3-4倍的纯净水，磨制成混合液，将混合液静置1-2小时，过滤取上清液备用；再按重量组分称取柠檬，用食盐搓洗柠檬表面除去蜡质，洗净后将柠檬切开，皮肉分离，将柠檬皮内侧白色内膜削掉，留其黄色外层部分，切成柠檬皮细丝，放入温水中浸泡100-130分钟，捞出沥干，放入开水中焯熟备用，将柠檬皮细丝与柠檬肉混合放入打浆机中，磨制成柠檬液，与上清液混合后，加入鱼露和白葡萄酒，搅拌均匀，最后用紫外线灭菌5-10分钟，得腌渍液；
(2)取鲜海虾去除杂质用流水冲洗干净，将其放入腌渍液中浸泡，加入冰水，鲜海虾、腌渍液、冰水的重量比为1:1:3，放入冰箱中控温0-1℃冷藏,5-6小时后取出，得腌渍海虾；
(3)在不锈钢锅中加入淡水煮沸，放入腌渍海虾隔水清蒸，3-5分钟后将熟海虾取出沥干；
(4)取平底锅，用直径2-4厘米深海火山石铺满锅底，大火加热8-10分钟后，加入熟海虾、陈皮和花椒，文火加热不断搅动，至虾皮焦脆后，将干海虾取出凉置；
(5)将干海虾放入布袋中，扑打揉搓，去掉皮壳，得干虾仁，将其放入密封袋中，真空包装，即得成品柠檬味海米，既可开袋即食又能长期存放3-4个月，柠檬香味浓郁，味道鲜美，营养丰富且具有保健功效。
本发明涉及的柠檬味海米中各原料重量组份为：海虾100-150份，鲜柠檬30-40份，槐树花10-20份，枸杞5-10份，秋葵5-10份，生姜5-10份，紫苏叶5-10份，陈皮5-10份，花椒1-2份，鱼露10-20份，白葡萄酒20-30份。
本发明与现有技术相比，原料天然易得，制作工艺简单，产品营养丰富，口感良好，食用方便，生产环境友好。
具体实施方式：
下面通过实施例对本发明作进一步描述。
实施例1：
本实施例涉及的柠檬味海米中各原料重量组份为：海虾100份，鲜柠檬40份，槐树花10份，枸杞5份，秋葵5份，生姜5份，紫苏叶5份，陈皮5份，花椒1份，鱼露10份，白葡萄酒20份；其制备工艺是：
(1)按重量组份称取鲜槐树花、枸杞、鲜秋葵、生姜和鲜紫苏叶清洗干净，混合放入打浆机中，加入上述组合物总重量3-4倍的纯净水，磨制成混合液，将混合液静置1-2小时，过滤取上清液备用；再按重量组分称取柠檬，用食盐搓洗柠檬表面除去蜡质，洗净后将柠檬切开，皮肉分离，将柠檬皮内侧白色内膜削掉，留其黄色外层部分，切成柠檬皮细丝，放入温水中浸泡100-130分钟，捞出沥干，放入开水中焯熟备用，将柠檬皮细丝与柠檬肉混合放入打浆机中，磨制成柠檬液，与上清液混合后，加入鱼露和白葡萄酒，搅拌均匀，最后用紫外线灭菌5-10分钟，得腌渍液；
(2)取鲜海虾去除杂质用流水冲洗干净，将其放入腌渍液中浸泡，加入冰水，鲜海虾、腌渍液、冰水的重量比为1:1:3，放入冰箱中控温0-1℃冷藏,5-6小时后取出，得腌渍海虾；
(3)在不锈钢锅中加入淡水煮沸，放入腌渍海虾隔水清蒸，3-5分钟后将熟海虾取出沥干；
(4)取平底锅，用直径2-4厘米深海火山石铺满锅底，大火加热8-10分钟后，加入熟海虾、陈皮和花椒，文火加热不断搅动，至虾皮焦脆后，将干海虾取出凉置；
(5)将干海虾放入布袋中，扑打揉搓，去掉皮壳，得干虾仁，将其放入密封袋中，真空包装，即得成品柠檬味海米，既可开袋即食又能长期存放3-4个月，柠檬香味浓郁，味道鲜美，营养丰富且具有保健功效。
实施例2：
本实施例与实施例1不同之处在于柠檬味海米中各原料重量组份为：海虾150份，鲜柠檬30份，槐树花10份，枸杞5份，秋葵10份，生姜10份，紫苏叶10份，陈皮10份，花椒2份，鱼露20份，白葡萄酒30份，其制备工艺同实施例1，产品色泽暗红，味道鲜美，酒香醇厚，深得男士的喜爱。
实施例3：
本实施例与实施例1不同之处在于柠檬味海米中各原料重量组份为：海虾100份，鲜柠檬40份，槐树花20份，枸杞10份，秋葵10份，生姜10份，紫苏叶10份，陈皮10份，花椒1份，鱼露15份，白葡萄酒20份，其制备工艺同实施例1，产品柠檬味浓郁，花香淡雅，酥脆香口，深得女士的喜爱。
Claims (1)
1.一种柠檬味海米的制备方法，其特征在于制备工艺为：
(1)按重量组份称取鲜槐树花、枸杞、鲜秋葵、生姜和鲜紫苏叶清洗干净，混合放入打浆机中，加入上述组合物总重量3-4倍的纯净水，磨制成混合液，将混合液静置1-2小时，过滤取上清液备用；再按重量组分称取柠檬，用食盐搓洗柠檬表面除去蜡质，洗净后将柠檬切开，皮肉分离，将柠檬皮内侧白色内膜削掉，留其黄色外层部分，切成柠檬皮细丝，放入温水中浸泡100-130分钟，捞出沥干，放入开水中焯熟备用，将柠檬皮细丝与柠檬肉混合放入打浆机中，磨制成柠檬液，与上清液混合后，加入鱼露和白葡萄酒，搅拌均匀，最后用紫外线灭菌5-10分钟，得腌渍液；
(2)取鲜海虾去除杂质用流水冲洗干净，将其放入腌渍液中浸泡，加入冰水，鲜海虾、腌渍液、冰水的重量比为1:1:3，放入冰箱中控温0-1℃冷藏,5-6小时后取出，得腌渍海虾；
(3)在不锈钢锅中加入淡水煮沸，放入腌渍海虾隔水清蒸，3-5分钟后将熟海虾取出沥干；
(4)取平底锅，用直径2-4厘米深海火山石铺满锅底，大火加热8-10分钟后，加入熟海虾、陈皮和花椒，文火加热不断搅动，至虾皮焦脆后，将干海虾取出凉置；
(5)将干海虾放入布袋中，扑打揉搓，去掉皮壳，得干虾仁，将其放入密封袋中，真空包装，即得成品柠檬味海米；
原料重量组份为：海虾100-150份，鲜柠檬30-40份，槐树花10-20份，枸杞5-10份，秋葵5-10份，生姜5-10份，紫苏叶5-10份，陈皮5-10份，花椒1-2份，鱼露10-20份，白葡萄酒20-30份。
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