CN106616546A - 一种洋葱风味烤鲳鱼的制作方法 - Google Patents
一种洋葱风味烤鲳鱼的制作方法 Download PDFInfo
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Abstract
本发明公开了一种洋葱风味烤鲳鱼的制作方法,以莲藕、鲳鱼为原料,同时添加醋柳果、角盘兰,制作出一种洋葱风味烤鲳鱼。其充分利用洋葱、鲳鱼的营养价值,与中药相互配伍,协同增效,具有消食化滞、健脾开胃的功效。成品色鲜味美,肉质疏松,别具风味,口味奇绝,营养丰富,且保健功能十足,长期食用可明显改善消化不良、食欲不振人群的不适。制作工艺简单,易于实现,符合市场发展需要,可以进行规模化生产。
Description
本申请为申请号201610123301.2、申请日2016年3月6日、发明名称为“一种莲藕风味烤鲳鱼的制作方法”的分案申请。
技术领域
本发明涉及食品加工领域,特别涉及以莲藕、鲳鱼为原料,加入具有保健功效的中药材,制得的一种莲藕风味烤鲳鱼。
背景技术
莲藕,属莲科植物。藕微甜而脆,可生食也可煮食,是常用餐菜之一。藕也是药用价值相当高的植物,它的根叶、花须果实皆是宝,都可滋补入药。藕含丰富的维他命C及矿物质,具有药效,有益于心脏,有促进新陈代谢、防止皮肤粗糙的效果。莲藕性寒、味甘,具有健脾开胃、通便止泻、清热凉血、益血生肌、止血散瘀的功效,常用于胃纳不佳、食欲不振、热性病症、止血等病症。
鲳鱼,别名有镜鱼、鮀鱼、昌侯龟、昌鼠、狗瞌睡鱼、鲳鳊、镜鱼、平鱼、白昌、叉片鱼等。体短而高,极侧扁,略呈菱形。头较小,吻圆,口小,牙细。成鱼腹鳍消失。尾鳍分叉颇深,下叶较长。体银白色,上部微呈青灰色。以甲壳类等动物为食。鲳鱼是热带和亚热带的食用和观赏兼备的大型鱼类。鲳鱼含有多种营养。100克鱼肉含蛋白质15.6克,脂肪6.6克,碳水化合物0.2克,钙19毫克,磷240毫克,铁0.3毫克。含有丰富的不饱和脂肪酸,有降低胆固醇的功效;含有丰富的微量元素硒和镁,对冠状动脉硬化等心血管疾病有预防作用,并能延缓机体衰老,预防癌症的发生。鲳鱼味甘,性平,具有益气养血、补胃益精、滑利关节、柔筋利骨之功效,对消化不良、脾虚泄泻、贫血、筋骨酸痛等很有效。
醋柳果,又名沙棘、醋柳、酸刺。落叶灌木或乔木,高5-10米。具粗壮棘刺;枝幼时密被褐锈色鳞片。叶互生,线形或线状披针形,长2-6厘米,宽0.4-1.2厘米,两端钝尖,下面密被淡白色鳞片;叶柄极短。花先叶开放,雌雄异株;短总状花序腋生于头年枝上,花小,淡黄色,花被2裂;雄花花序轴常脱落,雄蕊4;雌花比雄花后开放,花被简囊状,顶端2裂。果为肉质花被管包围,近于球形,橙黄色,径0.5-1厘米。花期3-4月。果期9-10月。醋柳果味甘、酸,性平,具有止咳祛痰、消食化滞、活血散瘀的功效,多用于咳嗽痰多、消化不良、食积腹痛、跌扑瘀肿、瘀血经闭。
角盘兰,植株高5.5-35厘米。块茎球形,直径6-10毫米,肉质。茎直立,无毛,基部具2枚筒状鞘,下部具2-3枚叶。叶片狭椭圆状披针形或狭椭圆形,直立伸展。总状花序具多数花,圆柱状,长达15厘米;花小,黄绿色,垂头,萼片近等长,具1脉;花瓣近菱形,上部肉质增厚,较萼片稍长,向先端渐狭,或在中部多少3裂;唇瓣与花瓣等长,肉质增厚,基部凹陷呈浅囊状,近中部3裂。花期6-8月。角盘兰味甘,性凉,具有健脾开胃、滋阴补肾、调经的功效,常用于食欲不振、肾虚、头晕失眠、烦躁口渴、须发早白、月经不调。
烤鱼,是指鱼类经过烤制之后的一种方法,发源于重庆万州的特色美食,在流传过程中,融合腌、烤、炖三种烹饪工艺技术,充分借鉴传统川菜及川味火锅用料特点,是口味奇绝、营养丰富的风味小吃。以莲藕、鲳鱼为主要原料,醋柳果、角盘兰为保健原料,生产出一种营养保健型烤鱼,目前还未见报道和产品上市。
发明内容
本发明以莲藕、鲳鱼为原料,同时添加醋柳果、角盘兰开发出一种莲藕风味烤鲳鱼。填补了国内使用这类原料制作烤鱼的一项空白。
一种莲藕风味烤鲳鱼的制作步骤如下所示:
A.莲藕预处理:取外形饱满、表皮平滑的新鲜莲藕,使用喷淋设备清洗干净,放入食品打浆机打成泥状,加入莲藕泥重1-3%的食盐,搅拌均匀,放入蒸饭车蒸15-30分钟,制得熟莲藕泥;
B.鲳鱼预处理:将大小均等的鲳鱼除去头及内脏,清洗干净,沿鱼腹部切开,背上切开2-3刀,加入鲳鱼肉重4-8%的料酒、2-4%的姜汁、1-3%的食盐、1-2%的胡椒粉,放入调味机调味腌制60-90分钟;
C.中药材预处理:按一定比例取中药材醋柳果、角盘兰,用装有40-80目网筛的粉碎机粉碎,加入原料中药材重5-10倍的水,浸泡2-3小时,再煎煮0.5-1小时,过滤后制得中药浆;
D.油料制作:取植物油放入锅中,加入植物油重30-50%的黄豆酱、40-60%的辣椒酱、1-3%的生抽、3-6%的蜂蜜及3-6%的中药浆,混合炒制,制得油料;
E.烘烤:取腌制好的鲳鱼80-120重量份,鱼背及鱼腹均匀地涂上油料,鱼腹部朝下放入已经预热的烤箱中烤8-15分钟,温度控制在160-200℃;取出,鱼背部朝下,鱼腹中加入熟莲藕泥20-30重量份,再将鱼背及莲藕泥均匀地涂上油料,撒上五香粉0.1-0.3重量份、孜然粉0.2-0.5重量份,升温至180-200℃,烤到鱼表面干爽,含水量控制在20-25%即可;
F.包装、灭菌:待烘烤结束,取出自然冷却,进行真空包装,再进行灭菌,制得莲藕风味烤鲳鱼成品;
G.检验、贮存:对已经灭菌的莲藕风味烤鲳鱼成品进行检验,检验合格后贮存于阴凉、干燥、通风处。
本发明步骤B中鲳鱼沿腹部切开时,背部应保持相连。
本发明步骤C中的一定比例中药材为以下原料重量比:醋柳果50-60%、角盘兰40-50%。
本发明的作用机理:
莲藕,健脾开胃、通便止泻;鲳鱼,益气养血、补胃益精;醋柳果,消食化滞、活血散瘀;角盘兰,健脾开胃、滋阴补肾。利用以上四味中药相互配伍,协同生效,通过调节肝的升发,促进脾的健运,固达消食化滞、健脾开胃的功效。
本发明以莲藕、鲳鱼为原料,同时添加醋柳果、角盘兰,制作出一种莲藕风味烤鲳鱼。其充分利用莲藕、鲳鱼的营养价值,与中药相互配伍,协同增效,具有消食化滞、健脾开胃的功效。成品色鲜味美,肉质疏松,别具风味,口味奇绝,营养丰富,且保健功能十足,长期食用可明显改善消化不良、食欲不振人群的不适。制作工艺简单,易于实现,符合市场发展需要,可以进行规模化生产。
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1,一种莲藕风味烤鲳鱼的制作方法,采用以下步骤:
A.莲藕预处理:取外形饱满、表皮平滑的新鲜莲藕,使用喷淋设备清洗干净,放入食品打浆机打成泥状,加入莲藕泥重2%的食盐,搅拌均匀,放入蒸饭车蒸20分钟,制得熟莲藕泥;
B.鲳鱼预处理:将大小均等的鲳鱼除去头及内脏,清洗干净,沿鱼腹部切开,背上切开3刀,加入鲳鱼肉重5%的料酒、3%的姜汁、2%的食盐、1%的胡椒粉,放入调味机调味腌制60分钟;
C.中药材预处理:按重量比例取中药材醋柳果60%、角盘兰40%,用装有60目网筛的粉碎机粉碎,加入原料中药材重5倍的水,浸泡2小时,再煎煮0.5小时,过滤后制得中药浆;
D.油料制作:取植物油放入锅中,加入植物油重40%的黄豆酱、50%的辣椒酱、2%的生抽、4%的蜂蜜及4%的中药浆,混合炒制,制得油料;
E.烘烤:取腌制好的鲳鱼50kg,鱼背及鱼腹均匀地涂上油料,鱼腹部朝下放入已经预热的烤箱中烤12分钟,温度控制在180℃;取出,鱼背部朝下,鱼腹中加入熟莲藕泥12.5kg,再将鱼背及莲藕泥均匀地涂上油料,撒上五香粉0.125kg、孜然粉0.185kg,升温至180-190℃,烤到鱼表面干爽,含水量控制在20-25%即可;
F.包装、灭菌:待烘烤结束,取出自然冷却,进行真空包装,再进行灭菌,制得莲藕风味烤鲳鱼成品;
G.检验、贮存:对已经灭菌的莲藕风味烤鲳鱼成品进行检验,检验合格后贮存于阴凉、干燥、通风处。
实施例2,一种莲藕风味烤鲳鱼的制作方法,采用以下步骤:
A.莲藕预处理:取外形饱满、表皮平滑的新鲜莲藕,使用喷淋设备清洗干净,放入食品打浆机打成泥状,加入莲藕泥重1.5%的食盐,搅拌均匀,放入蒸饭车蒸25分钟,制得熟莲藕泥;
B.鲳鱼预处理:将大小均等的鲳鱼除去头及内脏,清洗干净,沿鱼腹部切开,背上切开3刀,加入鲳鱼肉重6%的料酒、3%的姜汁、3%的食盐、1%的胡椒粉,放入调味机调味腌制80分钟;
C.中药材预处理:按重量比例取中药材醋柳果25%、角盘兰17%、娑罗子15%、酸藤果23%、羊角参20%,用装有40目网筛的粉碎机粉碎,加入原料中药材重8倍的水,浸泡2.5小时,再煎煮0.5小时,过滤后制得中药浆;
D.油料制作:取植物油放入锅中,加入植物油重35%的黄豆酱、55%的辣椒酱、1%的生抽、5%的蜂蜜及4%的中药浆,混合炒制,制得油料;
E.烘烤:取腌制好的鲳鱼70kg,鱼背及鱼腹均匀地涂上油料,鱼腹部朝下放入已经预热的烤箱中烤10分钟,温度控制在200℃;取出,鱼背部朝下,鱼腹中加入熟莲藕泥18kg,再将鱼背及莲藕泥均匀地涂上油料,撒上五香粉0.14kg、孜然粉0.2kg,升温至190-200℃,烤到鱼表面干爽,含水量控制在20-25%即可;
F.包装、灭菌:待烘烤结束,取出自然冷却,进行真空包装,再进行灭菌,制得莲藕风味烤鲳鱼成品;
G.检验、贮存:对已经灭菌的莲藕风味烤鲳鱼成品进行检验,检验合格后贮存于阴凉、干燥、通风处。
娑罗子,别名苏罗子、棱罗子、开心果。为七叶树科植物七叶树的种子。落叶乔木,高达25m。掌状复叶对生;小叶5-7,长椭圆形或长椭圆形卵形,长9-16cm,宽3-5.5cm,先端渐尖,基部楔形,边缘有锯齿,侧脉13-17对,有小叶柄;总叶柄长。圆锥花序大型;花萼筒状;花瓣4,白色,有爪;雄蕊6,花丝不等长;子房上位。蒴果近球形,顶端扁平,棕黄色,有小突起,熟时3瓣裂,种子近球形。花期5-7月,果期8-9月。多栽培,少有野生。娑罗子味甘,性温,归肝、胃经,具有理气宽中、和胃止痛的功效,常用于胸腹胀闷、胃脘疼痛。
酸藤果,落叶藤状灌木或藤本,高1-3米。枝灰色或褐红色,秃净。单叶互生;纸质;倒卵形至狭矩圆形,长3-6厘米,宽1-2厘米,先端钝或浑圆,基部楔尖,全缘,两面秃净;叶柄长约5毫米。其气微,味酸、甜,具有补血、收敛止血的功效,主治血虚、齿龈出血。
羊角参,别名甘肃黄精、臭儿参、野白芨。为百合科植物甘肃黄精或玫瑰红黄精的根茎。夏、秋间采挖,去须根,洗净,以开水烫后晒干。其味甘,性平,具有滋补肝肾、养阴生津的功效,常用于神经衰弱、高血压病、头痛、咽喉痛、消渴、口干舌燥。
本发明实施例2的作用机理:
莲藕,健脾开胃、通便止泻;鲳鱼,益气养血、补胃益精;醋柳果,消食化滞、活血散瘀;角盘兰,健脾开胃、滋阴补肾;娑罗子,理气宽中、和胃止痛;酸藤果,补血、收敛止血;羊角参,滋补肝肾、养阴生津。利用以上七味中药相互配伍,协同生效,通过调节肝的升发,促进脾的健运,固达消食化滞、健脾开胃的功效。
实施例3,一种洋葱风味烤鲳鱼的制作方法,采用以下步骤:
A.洋葱预处理:取表皮呈紫色的洋葱头,去表皮,清洗干净,放入食品打浆机打成泥状,加入洋葱泥重2%的食盐,搅拌均匀,放入蒸饭车蒸煮25分钟,制得熟洋葱泥;
B.鲳鱼预处理:将大小均等的鲳鱼除去头及内脏,清洗干净,沿鱼腹部切开,背上切开3刀,加入鲳鱼肉重5%的料酒、3%的姜汁、23%的食盐、2%的胡椒粉,放入调味机调味腌制90分钟;
C.中药材预处理:按重量比例取中药材醋柳果15%、角盘兰13%、娑罗子16%、酸藤果18%、羊角参10%、枳实13%、红椽木子15%,用装有60目网筛的粉碎机粉碎,加入原料中药材重10倍的水,浸泡3小时,再煎煮1小时,过滤后制得中药浆;
D.油料制作:取植物油放入锅中,加入植物油重30%的黄豆酱、60%的辣椒酱、2%的生抽、4%的蜂蜜及4%的中药浆,混合炒制,制得油料;
E.烘烤:取腌制好的鲳鱼100kg,鱼背及鱼腹均匀地涂上油料,鱼腹部朝下放入已经预热的烤箱中烤10分钟,温度控制在180℃;取出,鱼背部朝下,鱼腹中加入熟洋葱泥25kg,再将鱼背及洋葱泥均匀地涂上油料,撒上五香粉0.25kg、孜然粉0.35kg,升温至185-195℃,烤到鱼表面干爽,含水量控制在20-25%即可;
F.包装、灭菌:待烘烤结束,取出自然冷却,进行真空包装,再放入高温灭菌设备进行灭菌,制得洋葱风味烤鲳鱼成品;
G.检验、贮存:对已经灭菌的洋葱风味烤鲳鱼成品进行检验,检验合格后贮存于阴凉、干燥、通风处。
洋葱,别名球葱、圆葱、玉葱、葱头、荷兰葱、皮牙子等,.百合科、葱属二年生草本植物。洋葱含有前列腺素A,能降低外周血管阻力,降低血粘度,可用于降低血压、提神醒脑、缓解压力、预防感冒。此外,洋葱还能清除体内氧自由基,增强新陈代谢能力,抗衰老,预防骨质疏松,是适合中老年人的保健食物。洋葱中的营养成分十分丰富,不仅富含钾、维生素C、叶酸、锌、硒,及纤维质等营养素,更有槲皮素和前列腺素A两种特殊的营养物质。具有刺激食欲、帮助消化、杀菌、抗感冒等功效。
枳实,属芸香科植物酸橙及栽培变种或甜橙的干燥幼果。小乔木,枝叶密茂,刺多,徒长枝的刺长达8厘米。叶色浓绿,质地颇厚,翼叶倒卵形,基部狭尖,长1-3厘米,宽0.6-1.5厘米,或个别品种几无翼叶。总状花序有花少数,有时兼有腋生单花,有单性花倾向,即雄蕊发育,雌蕊退化;花蕾椭圆形或近圆球形;花萼5或4浅裂,有时花后增厚,无毛或个别品种被毛;花大小不等,花径2-3.5厘米;雄蕊20-25枚,通常基部合生成多束。果圆球形或扁圆形,果皮稍厚至甚厚,难剥离,橙黄至朱红色,油胞大小不均匀,凹凸不平,果心实或半充实,瓢囊10-13瓣,果肉味酸,有时有苦味或兼有特异气味;种子多且大,常有肋状棱,子叶乳白色,单或多胚。花期4-5月,果期9-12月。枳实味苦、辛、酸,性温,归脾、胃、大肠经,具有消食、强胃的功效。
红椽木子,常绿乔木,高可达25m。胸径1.5m。树皮灰色至灰褐色,呈块状剥落;幼枝有暗黄色短绒毛和黄色鳞秕,二年生枝几无毛。叶互生;叶柄长0.5-1cm;叶片薄革质,卵形、卵状披针形或长椭圆形,长7-12cm,宽2-3.5cm,全缘或顶部有数对浅锯齿,上面光亮无毛,下面密生红棕色或黄棕色紧贴的鳞秕,二年生叶下面黄灰色或灰白色,叶中脉凹下,侧脉10-14对,支脉常不明显。花单性,雌雄同株;雄花呈直立穗状花序;雌花序长10-18cm,为短穗状花序;果序长约15cm;壳斗具1坚果,球形,连刺径2.5-4cm,4瓣裂,刺长0.8-1.2cm,基部或在中部稍不有分枝,密生;坚果宽卵形,直径0.8-1.5cm,高1-1.5cm,几无毛,果脐占果面积的1/3-1/4,子叶平突,无毛。花期4-6月,果期8-10月。红椽木子味甘,性温,具有健胃消食的功效,常用于脾胃虚弱、食欲不振、泄泻。
本发明实施例3的作用机理:
洋葱,刺激食欲、帮助消化;鲳鱼,益气养血、补胃益精;醋柳果,消食化滞、活血散瘀;角盘兰,健脾开胃、滋阴补肾;娑罗子,理气宽中、和胃止痛;酸藤果,补血、收敛止血;羊角参,滋补肝肾、养阴生津;枳实,消食、强胃;红椽木子,健胃消食。利用以上九味中药相互配伍,协同生效,通过调节肝的升发,促进脾的健运,固达消食化滞、健脾开胃的功效。
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 (2)
1.一种洋葱风味烤鲳鱼的制作方法,其特征在于,包括如下工艺步骤:
A.洋葱预处理:取表皮呈紫色的洋葱头,去表皮,清洗干净,放入食品打浆机打成泥状,加入洋葱泥重2%的食盐,搅拌均匀,放入蒸饭车蒸煮25分钟,制得熟洋葱泥;
B.鲳鱼预处理:将大小均等的鲳鱼除去头及内脏,清洗干净,沿鱼腹部切开,背上切开3刀,加入鲳鱼肉重5%的料酒、3%的姜汁、23%的食盐、2%的胡椒粉,放入调味机调味腌制90分钟;
C.中药材预处理:按重量比例取中药材醋柳果15%、角盘兰13%、娑罗子16%、酸藤果18%、羊角参10%、枳实13%、红椽木子15%,用装有60目网筛的粉碎机粉碎,加入原料中药材重10倍的水,浸泡3小时,再煎煮1小时,过滤后制得中药浆;
D.油料制作:取植物油放入锅中,加入植物油重30%的黄豆酱、60%的辣椒酱、2%的生抽、4%的蜂蜜及4%的中药浆,混合炒制,制得油料;
E.烘烤:取腌制好的鲳鱼100kg,鱼背及鱼腹均匀地涂上油料,鱼腹部朝下放入已经预热的烤箱中烤10分钟,温度控制在180℃;取出,鱼背部朝下,鱼腹中加入熟洋葱泥25kg,再将鱼背及洋葱泥均匀地涂上油料,撒上五香粉0.25kg、孜然粉0.35kg,升温至185-195℃,烤到鱼表面干爽,含水量控制在20-25%即可;
F.包装、灭菌:待烘烤结束,取出自然冷却,进行真空包装,再放入高温灭菌设备进行灭菌,制得洋葱风味烤鲳鱼成品;
G.检验、贮存:对已经灭菌的洋葱风味烤鲳鱼成品进行检验,检验合格后贮存于阴凉、干燥、通风处。
2.根据权利要求1所述的一种洋葱风味烤鲳鱼的制作方法,其特征在于,所述步骤B中鲳鱼沿腹部切开时,背部应保持相连。
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