CN106617056A - 一种苣荬菜风味鲳鱼豆腐的制作方法 - Google Patents
一种苣荬菜风味鲳鱼豆腐的制作方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种苣荬菜风味鲳鱼豆腐的制作方法,以苣荬菜、鲳鱼为原料,同时添加莎木面、砂钻苔草,制作出一种苣荬菜风味鲳鱼豆腐。充分利用苣荬菜、鲳鱼的营养价值,与中药相互配伍,协同增效,具有益胃生津、健脾益气的功效。成品富有光泽,食之香郁,且具有一定的保健功能,长期食用可明显改善津伤口渴、脾胃虚弱人群的不适。其制作工艺简单,贮存方便,市场前景广阔,能够实现工业化生产。
Description
本申请为申请号201610142282.8、申请日2016年3月14日、发明名称为“一种泡沙参风味鲳鱼豆腐的制作方法”的分案申请。
技术领域
本发明涉及食品加工领域,特别涉及以泡沙参、鲳鱼为原料,加入具有保健功效的中药材,制得的一种泡沙参风味鲳鱼豆腐。
背景技术
泡沙参,桔梗科沙参属多年生草本植物,根胡萝卜状,茎高可达1米,不分枝,茎生叶无柄或有短柄,圆锥花序或假总状花序,基部分枝,花梗短,花萼无毛,花冠钟状,紫色、蓝色或蓝紫色,少为白色,花柱与花冠近等长,蒴果球状椭圆形或椭圆状,种子棕黄色,长椭圆状,7-10月开花。10-11月结果。以根入药。秋季刨采,除去地上部分及须根,刮去粗皮,即时晒干。味甘、微苦,性微寒,归肺、胃经,具有养阴清热、润肺化痰、益胃生津的功效,主治阴虚久咳、痨嗽痰血、燥咳痰少、虚热喉痹、津伤口渴。
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。
莎木面,常绿乔木。杆高10-20米,由杆基部生多数萌芽,幼时包围叶柄之叶鞘生有硬刺,亦有渐次生长而失去者,故可分为“有刺”及“无刺”二种。叶为羽状,颇似椰子。圆锥花丛,花梗颇大,着生多数淡红色花,为黄褐色有光泽之鳞被所包,果实大如李子。莎木面味甘,性温,具有温中健脾的功效,主治脾胃虚弱、消化不良。
砂钻苔草,多年生草本。根茎粗壮,森质,匍匐或垂直和下。秆粗壮,高10-20cm,直径2-3mm,钝三角形,坚硬,基部有黑褐色残留叶鞘。苞片短叶状革质;叶片长线形,革质,黄绿色,长10-15cm,宽约5mm,中肋在叶背突起,边缘有微锯齿,基部有长鞘。雌雄异株;小穗多数,顶生;雄穗状花序长圆形,长约4cm,宽约2cm,鳞片披针形,锐尖,背部有3或多脉,边缘近膜质;雌穗状花序长卵状,长4-5cm,宽2-4cm,鳞片革质,多脉,先端渐狭成芒,边缘有小锯齿。果囊卵状披针形,长约1cm,平凸状,皮革质,栗色,具多脉,边缘有狭翅,先端渐尖成喙,喙先端具2小齿。小坚果倒卵状柱形,长5-6mm,花柱基部盘状,柱头3。花、果期5-8月。砂钻苔草味甘,性平,归脾、胃经,具有健脾益气、降逆止呕的功效,主治脾胃虚弱、呕吐呃逆。
鱼豆腐,以鱼肉为主料,绞成肉泥配以其他辅料并挤压成型块状,经熟化油炸而成,因其具有金黄色的良好外观,而且能消除腥臭味,受到消费者的青睐。食之香郁,富有弹性,且营养丰富,是火锅、炒菜、麻辣烫的好材料。以泡沙参、鲳鱼为主要原料,莎木面、砂钻苔草为保健原料,生产出一种营养保健型鱼豆腐,目前还未见报道和产品上市。
发明内容
本发明以泡沙参、鲳鱼为原料,同时添加莎木面、砂钻苔草开发出一种泡沙参风味鲳鱼豆腐,填补了国内使用这类原料制作鱼豆腐的一项空白。
一种泡沙参风味鲳鱼豆腐的制作方法,其特征在于,采用以下步骤:
A.泡沙参预处理:取新鲜的泡沙参根部,使用喷淋设备清洗干净,沥干体表水后,切成0.5-1厘米的段状,制得泡沙参段;
B.鲳鱼预处理:将鲳鱼除去头、内脏、鳍,清洗干净,用凉水浸泡40-60分钟,放入采肉机采肉,制的鲳鱼肉;
C.中药材预处理:按一定比例取莎木面、砂钻苔草,加入原料中药材重7-15倍的水,浸泡2-3小时,再煎煮0.5-1小时,后连同煎煮液一起,用打浆机制成中药浆;
D.打浆:取切好的泡沙参段20-30重量份、鲳鱼肉70-100重量份、中药浆4-8重量份、姜末1-3重量份、蒜末1-3重量份、葱末2-5重量份,混合均匀,放入斩拌机,斩拌成糜状,然后加入食用盐1-3重量份,进行高速斩拌至浆体呈黏性,斩拌过程中以冰水调浆温不超过10℃,最后加入湿马铃薯淀粉2-10重量份、鸡蛋清2-5重量份、味精0.2-0.4重量份,斩拌混匀;
E.成型、蒸煮:将混匀浆料静置30-60分钟,倒入模盒,再放入蒸饭车蒸30-40分钟,制得熟泡沙参鲳鱼豆腐;
F.油炸:待油炸流水线油温达165-175℃时,放入熟泡沙参鲳鱼豆腐,油炸40-50秒,出锅脱油;
G.包装、杀菌:脱油完成的泡沙参鲳鱼豆腐摊开风冷,进行真空包装、杀菌,制得泡沙参风味鲳鱼豆腐成品;
H.检验、贮藏:对泡沙参风味鲳鱼豆腐成品进行检验,检验合格低温贮藏,温度控制在2℃-4℃。
本发明步骤C中一定比例的中药配比为以下原料重量比:莎木面50-60%、砂钻苔草40-50%。
本发明步骤E制得的熟泡沙参鲳鱼豆腐也可不进行油炸,而直接包装、杀菌、冷冻,检验合格后在0-4℃的冷库中存放。
本发明所述打浆机为装有80-100目网筛的打浆机。
本发明的作用机理:
泡沙参,益胃生津、养阴清热;鲳鱼,益气养血、补胃益精;莎木面,温中健脾;砂钻苔草,健脾益气、降逆止呕。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,固达益胃生津、健脾益气的功效。
本发明以泡沙参、鲳鱼为原料,同时添加莎木面、砂钻苔草,制作出一种泡沙参风味鲳鱼豆腐。充分利用泡沙参、鲳鱼的营养价值,与中药相互配伍,协同增效,具有益胃生津、健脾益气的功效。成品富有光泽,食之香郁,富有弹性,且具有一定的保健功能,长期食用可明显改善津伤口渴、脾胃虚弱人群的不适。其制作工艺简单,贮存方便,市场前景广阔,能够实现工业化生产。
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1,一种泡沙参风味鲳鱼豆腐的制作方法,采用以下步骤:
A.泡沙参预处理:取新鲜的泡沙参根部,使用喷淋设备清洗干净,沥干体表水后,切成0.5-1厘米的段状,制得泡沙参段;
B.鲳鱼预处理:将鲳鱼除去头、内脏、鳍,清洗干净,用凉水浸泡40钟,放入采肉机采肉,制的鲳鱼肉;
C.中药材预处理:按重量比例取莎木面55%、砂钻苔草45%,加入原料中药材重8倍的水,浸泡2小时,再煎煮0.5小时,后连同煎煮液一起,用装有80目网筛的打浆机制成中药浆;
D.打浆:取切好的泡沙参段15kg、鲳鱼肉50kg、中药浆3.5kg、姜末1.2kg、蒜末1.5kg、葱末2kg,混合均匀,放入斩拌机,斩拌成糜状,然后加入食用盐1.5kg,进行高速斩拌至浆体呈黏性,斩拌过程中以冰水调浆温不超过10℃,最后加入湿马铃薯淀粉3.5kg、鸡蛋清2kg、味精0.2kg,斩拌混匀;
E.成型、蒸煮:将混匀浆料静置40分钟,倒入模盒,再放入蒸饭车蒸煮30分钟,制得熟泡沙参鲳鱼豆腐;
F.油炸:待油炸流水线油温达165-170℃时,放入熟泡沙参鲳鱼豆腐,油炸45秒,出锅脱油;
G.包装、杀菌:脱油完成的泡沙参鲳鱼豆腐摊开风冷,进行真空包装、杀菌,制得泡沙参风味鲳鱼豆腐成品;
H.检验、贮藏:对泡沙参风味鲳鱼豆腐成品进行检验,检验合格低温贮藏,温度控制在2℃-4℃。
实施例2,一种泡沙参风味鲳鱼豆腐的制作方法,采用以下步骤:
A.泡沙参预处理:取新鲜的泡沙参根部,使用喷淋设备清洗干净,沥干体表水后,切成0.5-1厘米的段状,制得泡沙参段;
B.鲳鱼预处理:将鲳鱼除去头、内脏、鳍,清洗干净,用凉水浸泡50分钟,放入采肉机采肉,制的鲳鱼肉;
C.中药材预处理:按重量比例取莎木面20%、砂钻苔草17%、桂枝23%、陈皮25%、芭茅果15%,加入原料中药材重10倍的水,浸泡2.5小时,再煎煮0.8小时,后连同煎煮液一起,用装有100目网晒的打浆机制成中药浆;
D.打浆:取切好的泡沙参段20kg、鲳鱼肉70kg、中药浆4kg、姜末1.5kg、蒜末1.8kg、葱末3kg,混合均匀,放入斩拌机,斩拌成糜状,然后加入食用盐2kg,进行高速斩拌至浆体呈黏性,斩拌过程中以冰水调浆温不超过10℃,最后加入湿马铃薯淀粉5.5kg、鸡蛋清2.5kg、味精0.25kg,斩拌混匀;
E.成型、蒸煮:将混匀浆料静置50分钟,倒入模盒,再放入蒸饭车蒸煮35分钟,制得熟泡沙参鲳鱼豆腐;
F.油炸:待油炸流水线油温达170-175℃时,放入熟泡沙参鲳鱼豆腐,油炸40秒,出锅脱油;
G.包装、杀菌:脱油完成的泡沙参鲳鱼豆腐摊开风冷,进行真空包装、杀菌,制得泡沙参风味鲳鱼豆腐成品;
H.检验、贮藏:对泡沙参风味鲳鱼豆腐成品进行检验,检验合格低温贮藏,温度控制在2℃-4℃。
桂枝,别名:柳桂为樟科植物肉桂的干燥嫩枝。春、夏二季采收,除去叶,晒干,或切片晒干,本品呈长圆柱形,多分枝,长30-75cm,粗端直径0.3-1cm。表面红棕色至棕色,有纵棱线、细皱纹及小疙瘩状的叶痕、枝痕、芽痕,皮孔点状。质硬而脆,易折断。切片厚2-4mm,断面皮部红棕色,木部黄白色至浅黄棕色,髓部略呈方形。有特异香气,味甜、微辛,皮部味较浓。其性味辛、甘,性温,入肺、心、膀胱经,具有发汗解肌、温经通脉、助阳化气、散寒止痛的功效,常用于风寒感冒、脘腹冷痛、血寒经闭、关节痹痛、痰饮、水肿、心悸、奔豚。
陈皮,为芸香科植物橘及其栽培变种的干燥成熟果皮。药材分为“陈皮”和“广陈皮”。采摘成熟果实,剥取果皮,晒干或低温干燥。味苦、辛,性温,归肺、脾经,具有理气健脾、燥湿化痰的功效,常用于用于脘腹胀满、食少吐泻、咳嗽痰多。
芭茅果,多年生草本,具发达根状茎。秆高大似竹,高2-4米,无毛,节下具白粉,叶鞘无毛,鞘节具微毛,长于或上部者稍短于其节何;叶舌长1-2毫米,顶端具纤毛;叶片披针状线形,长25-60厘米,宽1.5-3厘米,扁平,基部渐窄或呈圆形,顶端长渐尖,中脉粗壮隆起,两面无毛,或上面基部有柔毛,边缘粗糙。圆锥花序大型,稠密,长30-50厘米,主轴粗壮,延伸达花序的2/3以上,无毛;分枝较细弱,长15-20厘米,通常10多枚簇生于基部各节,具2-3回小枝,腋间生柔毛;总状花序轴的节间长3-5毫米,无毛,小穗柄无毛,顶端稍膨大,短柄长1-1.5毫米,长柄向外弯曲,长2.5-3毫米;小穗卵状披针形,长3-3.5毫米,黄色,基盘具较长于小穗的丝状柔毛;第一颖无毛,顶端渐尖或有2微齿,侧脉内折呈2脊,脊间中脉不明显,上部及边缘粗糙;第二颖等长于第一颖,顶端渐尖,具3脉,中脉呈脊,粗糙,边缘具短纤毛,第一外稃长圆状披针形,稍短于颖,顶端钝圆,边缘具纤毛;第二外稃卵状披针形,长约2.5毫米,顶端尖或具2微齿,无毛或下部边缘具少数短纤毛,芒长7-10毫米,微粗糙,伸直或下部稍扭曲;内稃微小;雄蕊3枚,花药长1.2-1.5毫米,桔黄色;花柱极短,柱头紫黑色,自小穗中部之两侧伸出。花果期5-10月。芭茅果味甘、辛,性微温,具有解表透疹、行气调经的功效,主治小儿疹出不透、胃脘痛、疝气、月经不调。
本发明实施例2的作用机理:
泡沙参,益胃生津、养阴清热;鲳鱼,益气养血、补胃益精;莎木面,温中健脾;砂钻苔草,健脾益气、降逆止呕;桂枝,温经通脉、散寒止痛;陈皮,理气健脾、燥湿化痰;芭茅果,解表透疹、行气调经。利用以上七味中药相互配伍,协同生效,通过调节肺的肃降,肝的升发,促进脾的健运,固达益胃生津、健脾益气的功效。
实施例3,一种苣荬菜风味鲳鱼豆腐的制作方法,采用以下步骤:
A.苣荬菜预处理:取苣荬菜嫩茎叶,放入沸水中焯30秒,清洗干净,切成0.5-1厘米的碎段,制得苣荬菜碎段;
B.鲳鱼预处理:将鲳鱼除去头、内脏、鳍等杂质,清洗干净,用凉水浸泡60分钟,放入采肉机采肉,制的鲳鱼肉;
C.中药材预处理:按重量比例取莎木面15%、砂钻苔草13%、桂枝15%、陈皮18%、芭茅果12%、藏茴香15%、蒴莲12%,加入原料中药材重13倍的水,浸泡3小时,再煎煮1小时,后连同煎煮液一起,用装有100目网筛的打浆机制成中药浆;
D.打浆:取苣荬菜碎段25kg、鲳鱼肉100kg、中药浆6kg、姜末2kg、蒜末2.5kg、葱末4kg,混合均匀,放入斩拌机,斩拌成糜状,然后加入食用盐2.5kg,进行高速斩拌至浆体呈黏性,斩拌过程中以冰水调浆温不超过10℃,最后加入湿马铃薯淀粉6kg、鸡蛋清3kg、味精0.3kg,斩拌混匀;
E.成型、蒸煮:将混匀浆料静置60分钟,倒入模盒,再放入蒸饭车蒸煮40分钟,制得熟苣荬菜鲳鱼豆腐;
G.包装、杀菌:将熟苣荬菜鲳鱼豆腐摊开风冷,进行真空包装、杀菌、冷冻,制得苣荬菜风味鲳鱼豆腐成品;
H.检验、贮藏:对苣荬菜风味鲳鱼豆腐成品进行检验,检验合格低温贮藏,温度控制在0℃-4℃。
苣荬菜,多年生草本,全株有乳汁。茎直立,高30-80厘米。地下根状茎匍匐,多数须根著生。地上茎少分支,直立,平滑。多数叶互生,披针形或长圆状披针形。长8-20厘米,宽2-5厘米,先端钝,基部耳状抱茎,边缘有疏缺刻或浅裂,缺刻及裂片都具尖齿;基生叶具短柄,茎生叶无柄。头状花序顶生,单一或呈伞房状,直径2-4厘米,总苞钟形;花全为舌状花,鲜黄色;雄蕊5枚,花药合生;雌蕊1,子房下位,花柱纤细,柱头2裂,花柱与柱头都有白色腺毛。瘦果,有棱,侧扁,具纵肋,先端具多层白色冠毛。冠毛细软。花期7月至翌年3月。果期8-10月至翌年4月。匍茎苦菜多年生草本,高30-60cm。苣荬菜味苦,性凉,具有清热、解毒、开胃的功效,主治胃痛、胸肋刺痛、食欲不振、胸口灼热、泛酸、作呕、胃腹不适。
藏茴香,双子叶植物药伞形科植物,可长到60公分高,果实与茴香、小茴香的果实极为相似,藏茴香的叶子柔软而状如羊齿植物,小小的棕色果实有些卷曲,一簇簇的花丛或为粉红色或呈白色。具有温中健脾、驱风祛寒的功效,常用于治寒滞胃痛、胃寒呃逆、腰痛、寒滞腹痛、疝气。
蒴莲,别名:猪笼藤, 西番莲科、蒴莲属草质藤本;茎圆柱形,具条纹,变无毛。叶纸质,宽卵形至卵状长圆形,先端短渐尖,基部圆形或短楔形、全缘,干时,两面苍黄色,光亮,无毛;叶脉羽状,中间裂片卵形,侧裂片较窄;蒴果纺锤形,老熟红色,有光泽,外果皮革质;种子多数,近圆形,扁平,草黄色,种皮具网状小窝点。为低海拔疏林中较常见的植物。蒴莲味甘、微苦,性凉,具有祛风通络、益气升提的功效,主治胃脘痛、风湿痹痛、子宫脱垂。
本发明实施例3的作用机理:
苣荬菜,清热、解毒、开胃;鲳鱼,益气养血、补胃益精;莎木面,温中健脾;砂钻苔草,健脾益气、降逆止呕;桂枝,温经通脉、散寒止痛;陈皮,理气健脾、燥湿化痰;芭茅果,解表透疹、行气调经;藏茴香,温中健脾、驱风祛寒;蒴莲,祛风通络、益气升提。利用以上九味中药相互配伍,协同生效,通过调节肺的肃降,肝的升发,促进脾的健运,固达益胃生津、健脾益气的功效。
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 (3)
1.一种苣荬菜风味鲳鱼豆腐的制作方法,其特征在于,包括如下工艺步骤:
A.苣荬菜预处理:取苣荬菜嫩茎叶,放入沸水中焯30秒,清洗干净,切成0.5-1厘米的碎段,制得苣荬菜碎段;
B.鲳鱼预处理:将鲳鱼除去头、内脏、鳍等杂质,清洗干净,用凉水浸泡60分钟,放入采肉机采肉,制的鲳鱼肉;
C.中药材预处理:按重量比例取莎木面15%、砂钻苔草13%、桂枝15%、陈皮18%、芭茅果12%、藏茴香15%、蒴莲12%,加入原料中药材重13倍的水,浸泡3小时,再煎煮1小时,后连同煎煮液一起,用装有100目网筛的打浆机制成中药浆;
D.打浆:取苣荬菜碎段25kg、鲳鱼肉100kg、中药浆6kg、姜末2kg、蒜末2.5kg、葱末4kg,混合均匀,放入斩拌机,斩拌成糜状,然后加入食用盐2.5kg,进行高速斩拌至浆体呈黏性,斩拌过程中以冰水调浆温不超过10℃,最后加入湿马铃薯淀粉6kg、鸡蛋清3kg、味精0.3kg,斩拌混匀;
E.成型、蒸煮:将混匀浆料静置60分钟,倒入模盒,再放入蒸饭车蒸煮40分钟,制得熟苣荬菜鲳鱼豆腐;
G.包装、杀菌:将熟苣荬菜鲳鱼豆腐摊开风冷,进行真空包装、杀菌、冷冻,制得苣荬菜风味鲳鱼豆腐成品;
H.检验、贮藏:对苣荬菜风味鲳鱼豆腐成品进行检验,检验合格低温贮藏,温度控制在0℃-4℃。
2.根据权利要求1所述的一种苣荬菜风味鲳鱼豆腐的制作方法,其特征在于,所述步骤E制得的熟泡沙参鲳鱼豆腐也可不进行油炸,而直接包装、杀菌、冷冻,检验合格后在0-4℃的冷库中存放。
3.根据权利要求1所述的一种苣荬菜风味鲳鱼豆腐的制作方法,其特征在于,所述打浆机为装有80-100目网筛的打浆机。
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