CN106579069A - 一种胡荽子风味鳑鲏香辣鱼干 - Google Patents
一种胡荽子风味鳑鲏香辣鱼干 Download PDFInfo
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Abstract
本发明公开了一种胡荽子风味鳑鲏香辣鱼干，以胡荽子、鳑鲏为原料，同时添加葛根、九牛薯，制作出一种胡荽子风味鳑鲏香辣鱼干。其充分利用胡荽子、鳑鲏的营养价值，与中药相互配伍，协同增效，具有健脾益胃的功效。发明中，对原料胡荽子进行果酒酒母初发酵，为产品增添了醇香味，制得的成品色鲜味美，风味独特，且具有一定的保健功能，长期食用可明显改善食欲不振人群的不适。制作工艺简单，易于实现，经济价值、社会价值显著，可以进行机械化生产。
Description
本申请为申请号201610823562.5、申请日2016年9月14日、发明名称为“一种胡荽子风味鳑鲏香辣鱼干及其制作方法”的分案申请。
技术领域
本发明涉及食品加工领域，具体涉及以胡荽子、鳑鲏为原料，加入具有保健功效的中药材，制得的一种胡荽子风味鳑鲏香辣鱼干。
背景技术
胡荽子，为伞形科植物芫荽的果实。果实为2小分果合生的双悬果，呈圆球形，淡黄棕色至土黄棕色，顶端可见极短的柱头残迹，多分裂为二，周围有钱存的花萼5枚。表面较粗糙，有不甚明显的波状棱线10条与明显的纵直棱线12条相间排列。基部钝圆，有时可见小果柄或果柄痕。胡荽子味辛酸，性平，具有透疹、健胃的功效，主治痘疹透发不畅、饮食乏味、痢疾、痔疮。
鳑鲏，鲤形目鲤科鱊亚科的通称，又称四方皮、镜鱼、彩圆儿。为小型淡水鱼类，成体可达6cm左右；体呈卵圆形或菱形；头短，口小；须1对或无；臀鳍始于背鳍基下方，背、臀鳍颇长，有或无硬刺；腹鳍腹位；尾鳍叉状；侧线鳞完全或不完全。鳑鲏味甘，性平，具有补气健脾、解毒的功效，主治久病体虚、痘毒。
葛根，为豆科植物野葛的干燥根，习称野葛。秋、冬二季采挖，趁鲜切成厚片或小块；干燥。粗壮藤本植物，长可达8米，全体被黄色长硬毛，茎基部木质，有粗厚的块状根。葛根味甘、辛，性凉，归肺、胃经，具有解肌退热、透疹、生津止渴、升阳止泻的功效，常用于表证发热、项背强痛、麻疹不透、热病口渴、阴虚消渴、热泻热痢、脾虚泄泻。
九牛薯，多年生草质藤本。根部球状，表皮黑色，内部浅白色。茎高2-4米，小枝深绿色，秃净，作四棱状。卷须先端两叉，与叶对生。全年可采，切片晒干。九牛薯味甘，性平，具有润肺、止咳、化痰的功效，主治肺痨、咳嗽、血崩。
鱼干是指将新鲜鱼类经充分晒干而成。脱脂鱼干是以优质鲜鱼为原料，经过高温蒸煮、烘干等程序精制而成，各项指标均达到国家规定的标准。鱼干多以青、草、鲢、鳜、鲤、鲫等淡水鱼为原料，盐腌后晒成咸淡适中的水产品。常见的有鱿鱼干、鲍鱼干、银鱼干等。以胡荽子、鳑鲏为主要原料，葛根、九牛薯为保健原料，生产出一种营养保健型鱼干，目前还未见报道和产品上市。
发明内容
本发明以胡荽子、鳑鲏为原料，同时添加葛根、九牛薯，开发出一种胡荽子风味鳑鲏香辣鱼干，填补了国内使用这类原料制作鱼干的一项空白。
一种胡荽子风味鳑鲏香辣鱼干及其制作方法，采用以下步骤：
A.胡荽子预处理：取干制的胡荽子，清洗干净，用35-50℃的温水浸泡60-90分钟，后连同水一起倒入装有80-120目网筛的打浆机进行打浆，制得胡荽子浆，加入胡荽子浆重1-3%的果酒酒母，密封静置发酵，待酒精度达到0.5-1.2%体积比，结束发酵；
B.鳑鲏预处理：将大小均等的鳑鲏，去除杂质，清洗干净，倒入容器中，加入鳑鲏重0.5-1.5%的食盐，拌匀，腌制30-60分钟，后平铺于烘干设备进行烘干，烘至水分降至30%以下；
C．中药材预处理：按一定比例取中药材葛根、九牛薯，加入原料中药材重5-15倍的水，浸泡2-3小时，再煎煮30-60分钟，后连同煎煮液一起倒入装有80-120目网筛的打浆机进行打浆，制得中药浆；
D．熟制：取植物油2-3重量份，加热至120-150℃，倒入姜末0.5-1重量份，蒜末0.5-1.5重量份，爆炒2-5秒，倒入烘干的鳑鲏80-120重量份，小火炒1-2分钟，倒入发酵的胡荽子浆10-20重量份、中药浆3-6重量份、酱油0.5-1.5重量份、蜂蜜1-3重量份、水适量，继续中火翻炒3-5分钟，最后加入辣椒酱1-5重量份，翻炒至汤汁收干，加入适量白芝麻，翻拌均匀；
E.冷却、灭菌：将熟制的胡荽子风味鳑鲏香辣鱼干倒入容器，放入冷却设备进行冷却，再通过微波杀菌机进行杀菌；
F.包装、检验：将灭菌的胡荽子风味鳑鲏香辣鱼干用食品级包装物进行真空包装，而后进行检验；
G．贮存：将检验合格的胡荽子风味鳑鲏香辣鱼干成品贮存于阴凉、干燥、避光处。
本发明所述步骤B中可根据鳑鲏大小进行处理，小的只需在鳑鲏头下部，腹部开小口，挤出内脏，而后清洗干净，大的鳑鲏需开膛去除内脏，去鳞。
本发明所述步骤C中的一定比例中药材为以下原料重量比：葛根50-60%、九牛薯40-50%。
本发明所述步骤F也可以用铁罐进行包装。
本发明的作用机理：
胡荽子，透疹、健胃；鳑鲏，补气健脾、解毒；葛根，解肌退热、升阳止泻；九牛薯，润肺、止咳、化痰。利用以上四味中药相互配伍，协同生效，通过调节肝的升发，肺的肃降，促进脾的健运，固达健脾益胃的功效。
本发明以胡荽子、鳑鲏为原料，同时添加葛根、九牛薯，制作出一种胡荽子风味鳑鲏香辣鱼干。其充分利用胡荽子、鳑鲏的营养价值，与中药相互配伍，协同增效，具有健脾益胃的功效。发明中，对原料胡荽子进行果酒酒母初发酵，为产品增添了醇香味，制得的成品色鲜味美，风味独特，且具有一定的保健功能，长期食用可明显改善食欲不振人群的不适。制作工艺简单，易于实现，经济价值、社会价值显著，可以进行机械化生产。
以下结合实施例，对本发明作较为详细的说明。
具体实施方式
实施例1，一种胡荽子风味鳑鲏香辣鱼干及其制作方法，采用以下步骤：
A.胡荽子预处理：取干制的胡荽子，清洗干净，用340℃的温水浸泡60分钟，后连同水一起倒入装有100目网筛的打浆机进行打浆，制得胡荽子浆，加入胡荽子浆重2%的果酒酒母，密封静置发酵，待酒精度达到1%体积比，结束发酵；
B.鳑鲏预处理：将大小均等的鳑鲏，去除杂质，清洗干净，倒入容器中，加入鳑鲏重0.8%的食盐，拌匀，腌制50分钟，后平铺于烘干设备进行烘干，烘至水分降至30%以下；
C．中药材预处理：按重量比例取中药材葛根55%、九牛薯45%，加入原料中药材重7倍的水，浸泡2小时，再煎煮40分钟，后连同煎煮液一起倒入装有100目网筛的打浆机进行打浆，制得中药浆；
D．熟制：取植物油2.5kg，加热至120℃，倒入姜末0.65kg，蒜末0.8kg，爆炒3秒，倒入烘干的鳑鲏100kg，小火炒2分钟，倒入发酵的胡荽子浆13kg、中药浆4kg、酱油0.8kg、蜂蜜2.5kg、水适量，继续中火翻炒3分钟，最后加入辣椒酱2kg，翻炒至汤汁收干，加入适量白芝麻，翻拌均匀；
E.冷却、灭菌：将熟制的胡荽子风味鳑鲏香辣鱼干倒入容器，放入冷却设备进行冷却，再通过微波杀菌机进行杀菌；
F.包装、检验：将灭菌的胡荽子风味鳑鲏香辣鱼干用食品级包装物进行真空包装，而后进行检验；
G．贮存：将检验合格的胡荽子风味鳑鲏香辣鱼干成品贮存于阴凉、干燥、避光处。
本发明实施例1经15位食欲不振的人群，连续食用10天，每日50克，症状明显缓解人数为9人，有效率为60%；连续食用20天，每日50克以上，症状明显缓解人数为10人，有效率为66.67%。
实施例2，一种胡荽子风味鳑鲏香辣鱼干及其制作方法，采用以下步骤：
A.胡荽子预处理：取干制的胡荽子，清洗干净，用38℃的温水浸泡80分钟，后连同水一起倒入装有80目网筛的打浆机进行打浆，制得胡荽子浆，加入胡荽子浆重1.5%的果酒酒母，密封静置发酵，待酒精度达到0.7%体积比，结束发酵；
B.鳑鲏预处理：将大小均等的鳑鲏，去除杂质，清洗干净，倒入容器中，加入鳑鲏重1%的食盐，拌匀，腌制35分钟，后平铺于烘干设备进行烘干，烘至水分降至30%以下；
C．中药材预处理：按重量比例取中药材葛根25%、九牛薯18%、威灵菊20%、沙棘22%、白前15%，加入原料中药材重10倍的水，浸泡2.5时，再煎煮45分钟，后连同煎煮液一起倒入装有80目网筛的打浆机进行打浆，制得中药浆；
D．熟制：取植物油4kg，加热至130℃，倒入姜末1.5kg，蒜末2kg，爆炒4秒，倒入烘干的鳑鲏200kg，小火炒1分钟，倒入发酵的胡荽子浆30kg、中药浆8kg、酱油1.5kg、蜂蜜2.5kg、水适量，继续中火翻炒4分钟，最后加入辣椒酱4kg，翻炒至汤汁收干，加入适量白芝麻，翻拌均匀；
E.冷却、灭菌：将熟制的胡荽子风味鳑鲏香辣鱼干倒入容器，放入冷却设备进行冷却，再通过微波杀菌机进行杀菌；
F.包装、检验：将灭菌的胡荽子风味鳑鲏香辣鱼干用食品级包装物进行真空包装，而后进行检验；
G．贮存：将检验合格的胡荽子风味鳑鲏香辣鱼干成品贮存于阴凉、干燥、避光处。
威灵菊，菊科旋覆花属植物显脉旋覆花，以根入药。秋季采挖，洗净，晒干。其味辛，性温，具有健胃消食、祛风除湿、活络止痛的功效，常用于风湿疼痛、腰膝酸软、食欲不振、胃痛。
沙棘，落叶灌木或乔木，棘刺较多，粗壮，顶生或侧生；嫩枝褐绿色，密被银白色而带褐色鳞片或有时具白色星状柔毛，老枝灰黑色，粗糙；芽大，金黄色或锈色。单叶通常近对生，与枝条着生相似，纸质，狭披针形或矩圆状披针形，两端钝形或基部近圆形，基部最宽，上面绿色，初被白色盾形毛或星状柔毛，下面银白色或淡白色，被鳞片，无星状毛；叶柄极短，果实圆球形，橙黄色或桔红色；种子小，阔椭圆形至卵形，黑色或紫黑色，具光泽。沙棘具有消食化滞、活血散瘀、止咳祛痰的功效，常用于咳嗽痰多、消化不良、食积腹痛、跌扑瘀肿、瘀血经闭。
白前，别名：芫花叶白前、石蓝、嗽药、水竹消、溪瓢羹、消结草，直立矮灌木，高达50厘米；茎具二列柔毛，叶无毛，长圆形或长圆状披针形。白前味辛、苦，性微温，归肺经，具有泻肺降气、下痰止嗽的功效，主治肺实喘满、咳嗽、多痰、胃脘疼痛。
本发明实施例2的作用机理：
胡荽子，透疹、健胃；鳑鲏，补气健脾、解毒；葛根，解肌退热、升阳止泻；九牛薯，润肺、止咳、化痰；威灵菊，健胃消食、祛风除湿；沙棘，消食化滞、止咳祛痰；白前，泻肺降气、下痰止嗽。利用以上七味中药相互配伍，协同生效，通过调节肝的升发，肺的肃降，促进脾的健运，固达健脾益胃的功效。
本发明实施例2经19位食欲不振的人群，连续食用10天，每日50克，症状明显缓解人数为13人，有效率为68.42%；连续食用20天，每日50克以上，症状明显缓解人数为15人，有效率为78.95%。
实施例3，一种胡荽子风味鳑鲏香辣鱼干，采用以下步骤制作：
A.胡荽子预处理：取干制的胡荽子，清洗干净，用42℃的温水浸泡65分钟，后连同水一起倒入装有100目网筛的打浆机进行打浆，制得胡荽子浆，加入胡荽子浆重3%的果酒酒母，密封静置发酵，待酒精度达到1.2%体积比，结束发酵；
B.鳑鲏预处理：将大小均等的鳑鲏，去除杂质，清洗干净，倒入容器中，加入鳑鲏重1.2%的食盐，拌匀，腌制35分钟，后平铺于烘干设备进行烘干，烘至水分降至30%以下；
C．中药材预处理：按重量比例取中药材葛根17%、九牛薯12%、威灵菊10%、沙棘16%、白前13%、茯苓18%、青木香14%，加入原料中药材重13倍的水，浸泡3小时，再煎煮50分钟，后连同煎煮液一起倒入装有100目网筛的打浆机进行打浆，制得中药浆；
D．熟制：取植物油6kg，加热至125℃，倒入姜末2kg，蒜末2.5kg，爆炒4秒，倒入烘干的鳑鲏300kg，小火炒2分钟，倒入发酵的胡荽子浆35kg、中药浆10kg、酱油2.5kg、蜂蜜6kg、水适量，继续中火翻炒4分钟，最后加入辣椒酱7kg，翻炒至汤汁收干，加入适量白芝麻，翻拌均匀；
E.冷却、灭菌：将熟制的胡荽子风味鳑鲏香辣鱼干倒入容器，放入冷却设备进行冷却，再通过微波杀菌机进行杀菌；
F.包装、检验：将灭菌的胡荽子风味鳑鲏香辣鱼干用铁罐进行真空包装，而后进行检验；
G．贮存：将检验合格的胡荽子风味鳑鲏香辣鱼干成品贮存于阴凉、干燥、避光处。
茯苓，为多孔菌科真菌茯苓的干燥菌核。呈类球形、椭圆形、扁圆形或不规则团块，大小不一。外皮薄而粗糙，棕褐色至黑褐色，有明显的皱缩纹理。体重，质坚实，断面颗粒性，有的具裂隙，外层淡棕色，内部白色，少数淡红色，有的中间抱有松根。气微，味淡，嚼之粘牙。茯苓味甘、淡，性平，归心、肺、脾、肾经，具有利水渗湿、健脾宁心的功效，常用于水肿尿少、痰饮眩悸、脾虚食少、便溏泄泻、心神不安、惊悸失眠。
青木香，为马兜铃科植物马兜铃的干燥根。春、秋二季采挖，除去须根及泥沙，晒干。呈圆柱形或扁圆柱形，略弯曲，表面黄褐色或灰棕色，粗糙不平，有纵皱纹及须根痕。质脆，易折断，断面不平坦，皮部淡黄色，木部宽广，射线类白色，放射状排列，形成层环明显，黄棕色。青木香味辛、苦，性寒，归肝、胃经，具有平肝止痛、解毒消肿的功效，常用于眩晕头痛、胸腹胀痛、痈肿疔疮、蛇虫咬伤。
本发明实施例3的作用机理：
胡荽子，透疹、健胃；鳑鲏，补气健脾、解毒；葛根，解肌退热、升阳止泻；九牛薯，润肺、止咳、化痰；威灵菊，健胃消食、祛风除湿；沙棘，消食化滞、止咳祛痰；白前，泻肺降气、下痰止嗽；茯苓，利水渗湿、健脾宁心；青木香，平肝止痛、解毒消肿。利用以上九味中药相互配伍，协同生效，通过调节肝的升发，肺的肃降，促进脾的健运，固达健脾益胃的功效。
本发明实施例3经24位食欲不振的人群，连续食用10天，每日50克，症状明显缓解人数为19人，有效率为79.17%；连续食用20天，每日50克以上，症状明显缓解人数为21人，有效率为87.5%。
以上的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进，均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (3)
1.一种胡荽子风味鳑鲏香辣鱼干，其特征在于，包括如下工艺步骤制作：
A.胡荽子预处理：取干制的胡荽子，清洗干净，用42℃的温水浸泡65分钟，后连同水一起倒入装有100目网筛的打浆机进行打浆，制得胡荽子浆，加入胡荽子浆重3%的果酒酒母，密封静置发酵，待酒精度达到1.2%体积比，结束发酵；
B.鳑鲏预处理：将大小均等的鳑鲏，去除杂质，清洗干净，倒入容器中，加入鳑鲏重1.2%的食盐，拌匀，腌制35分钟，后平铺于烘干设备进行烘干，烘至水分降至30%以下；
C．中药材预处理：按重量比例取中药材葛根17%、九牛薯12%、威灵菊10%、沙棘16%、白前13%、茯苓18%、青木香14%，加入原料中药材重13倍的水，浸泡3小时，再煎煮50分钟，后连同煎煮液一起倒入装有100目网筛的打浆机进行打浆，制得中药浆；
D．熟制：取植物油6kg，加热至125℃，倒入姜末2kg，蒜末2.5kg，爆炒4秒，倒入烘干的鳑鲏300kg，小火炒2分钟，倒入发酵的胡荽子浆35kg、中药浆10kg、酱油2.5kg、蜂蜜6kg、水适量，继续中火翻炒4分钟，最后加入辣椒酱7kg，翻炒至汤汁收干，加入适量白芝麻，翻拌均匀；
E.冷却、灭菌：将熟制的胡荽子风味鳑鲏香辣鱼干倒入容器，放入冷却设备进行冷却，再通过微波杀菌机进行杀菌；
F.包装、检验：将灭菌的胡荽子风味鳑鲏香辣鱼干用铁罐进行真空包装，而后进行检验；
G．贮存：将检验合格的胡荽子风味鳑鲏香辣鱼干成品贮存于阴凉、干燥、避光处。
2.根据权利要求1所述的一种胡荽子风味鳑鲏香辣鱼干，其特征在于，所述步骤B中可根据鳑鲏大小进行处理，小的只需在鳑鲏头下部，腹部开小口，挤出内脏，而后清洗干净，大的鳑鲏需开膛去除内脏，去鳞。
3.根据权利要求1所述的一种胡荽子风味鳑鲏香辣鱼干，其特征在于：所述步骤F也可以用铁罐进行包装。
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