CN106666598A - 萝卜红枣虫草鱼保健汤的制备方法 - Google Patents
萝卜红枣虫草鱼保健汤的制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种萝卜红枣虫草鱼保健汤的制备方法,将鱼弄净,切块绞成肉泥,部分鱼块加米汁,红枣汁充分混合胶体磨磨浆,沸煮10‑15min后冷却,加虫草菌种子液避光震荡发酵;白萝洗净、切条,灭菌后加盐,混合乳酸菌发酵,得发酵酸萝卜;余下鱼块放入部分鱼肉虫草发酵液中浸泡,再和发酵酸萝卜混合加压熏蒸,将鱼块和发酵酸萝卜取出,加水,红枣,余下的鱼肉虫草发酵液混合熬煮得鱼汤;包装,冷藏或冷冻即得。本发明将鱼肉泥作为基料,加入蛹虫草菌液发酵,再经发酵酸萝卜熏蒸和熬煮,鱼汤鲜味浓郁,平抑了虫草菌产生的腥味,富含虫草多糖、虫草素、虫草酸、腺苷等活性成分,本发明所得鱼汤适合老人、孕妇、产妇、体弱者及病人食用。
Description
技术领域
本发明涉及食品加工领域,具体涉及萝卜红枣虫草鱼保健汤的制备方法。
背景技术
萝卜含有糖化酶、木质素、维生素、莱菔素、尼克酸,以及钙、磷、铁等丰富的营养物质,含丰富的维生素C和微量元素锌,有助于增强机体的免疫功能,提高抗病能力,能增强机体免疫功能;萝卜中的芥子油能促进胃肠蠕动,增加食欲,帮助消化;萝卜中的淀粉酶能分解食物中的淀粉、脂肪、使之得到充分的吸收,帮助营养物质的吸收:萝卜含有木质素,能提高巨噬细胞的活力,吞噬癌细胞:所含的多种酶,能分解致癌的亚硝酸胺,具有防癌作用。
蛹虫草(Cordycepsmilitaris)又称北冬虫夏草,是冬虫夏草的一种,由子座(草部分)与核菌(虫的尸体部分),两个部分组成的复合体。蛹虫草含有高达30%的蛋白质,富含丰富的氨基酸,此外,含有VA,VB2,VE,VC,VD,VB6和褒酸等物质。蛹虫草含有腺苷类、虫草多糖、甘露醇等活性成分,能起到镇定催眠、抗氧化、防治衰老、增强免疫、抗肿瘤和保护心肺组织等功。研究表明虫草菌丝液体发酵产生的营养成分,与子实体类似,具有子实体相同功能,并且产量高,生产周期短。
红枣维生素含量非常高,有“天然维生素丸”的美誉,具有滋阴补阳、补中益气、养血安神、缓和药性的功能,用红枣泡水喝能排毒养肝、止咳润肺、补血、健脾益胃、补气护嗓、安神助眠、缓解药性、美容养颜。
鱼不仅营养丰富,而且美味可口。古人有“鱼之味,乃百味之味,吃了鱼,百味无味”之说。在我国,鱼汤是是一种极其普遍的做法,鱼肉细嫩美味,营养价值很高,每百克肉含蛋白质13克、脂肪11克,并含有大量的钙、磷、铁等矿物质。鱼汤其性味甘、平、温,入胃、肾,具有和中补虚、除湿利水、补虚赢、温胃进食、补中生气之功效。
随着社会的发展,食品已经逐渐多元化。人们在饮食方面不仅注重食品的营养成分,同时也对食品承载的保健功能有着更高要求,因此赋予食品保健功能具有极其重要意义。近年来,现有保健性鱼汤制作方法多采用与中药材或一些具有明确保健功能的食材进行熬制,而富于鱼汤一定保健功能。如专CN105211965A公开了一种石斛鲫鱼汤,由原料:石斛、鲫鱼、红枣、枸杞子、薏米、葱、生姜、料酒、食盐、强化包和水制成。CN106135941A公开了一种营养鲫鱼汤,由鲫鱼、生姜、料酒、大葱、枸杞子、山药、红枣、薏苡仁、花生、食盐、纯净水制成。。
发明内容
本发明的目的是针对上述现状,旨在提供一种鱼汤鲜味浓郁,富含虫草多糖、虫草素、虫草酸、腺苷等活性成分,有高营养保健和经济价值的萝卜红枣虫草鱼保健汤的制备方法。
本发明目的的实现方式为,萝卜红枣虫草鱼保健汤的制备方法,具体步骤如下:
1)将鱼整理、去除内脏、清洗,然后切成大小为2-3cm2;
2)将经步骤2)切成的500g-1000g鱼块的15%绞成肉泥,加鱼肉质量200%-250%米汁,6%-10%红枣汁充分混合后,通过胶体磨磨浆,制备成米汁红枣鱼肉浆;
所述米汁浓度为25%-30%;
3)将步骤3)所得米汁红枣鱼肉浆沸煮15min后冷却,加米汁红枣鱼肉浆质量6-10%的虫草菌种子液,充分混合后置于22℃-26℃,避光震荡发酵4-7d,灭菌后,得鱼肉虫草发酵液;
4)取150g-200g品质优良的萝卜,洗净、切成面积为2-4cm2的萝卜条,灭菌后,加萝卜条的质量6%-10%的盐,4%-6%混合乳酸菌,混合后置于20℃-25℃发酵3-6d,得发酵酸萝卜条,发酵酸萝卜条总酸含量为0.48-0.66g/100g;
所述混合乳酸菌为植物乳杆菌、乳酸乳球菌和短乳杆菌的混合菌,植物乳杆菌、短乳杆菌和乳酸乳球菌的体积比为(1-10):(1-10):1;
5)将步骤2)余下的鱼块放入步骤3)得到的,40%的鱼肉虫草发酵液中浸泡5-8h,再和步骤4)所得发酵酸萝卜条混合,最后加压熏蒸,熏蒸压力0.15-0.20Mpa,时间1-1.5h,温度为110℃-120℃;
6)将步骤5)加压熏蒸物质中的鱼块和发酵酸萝卜条取出,加鱼块和发酵酸萝卜条质量300-400%的水,8%-10%红枣,再与步骤3)得到的,余下的鱼肉虫草发酵液混合,进行熬煮,熬煮温度为70-80℃,时间为9h-18h,得鱼汤;
7)将步骤7)所得鱼汤调味、包装,在-4℃下冷藏或在-24℃下冷冻,即得到萝卜红枣虫草鱼保健汤。
与现有技术相比,本发明有如下优点和显著的进步:
1、将鱼肉打成肉泥,再加米汁、红枣汁,接种虫草菌对鱼肉进行发酵,使鱼中含有虫草多糖、虫草素、虫草酸、腺苷等活性成分,赋予鱼汤抗癌,防衰,抗氧化能力,消斑防皱,延缓衰老等保健功能;
2、采用虫草活菌发酵,使鱼汤鲜味浓郁,富含的活性物质更多,且活性物质的活性更高;
3、红枣中含有的大量腺苷是虫草素和虫草酸产生的前体物质,因此,加入红枣汁发酵提高了虫草菌产生虫草素、虫草酸等的含量;
4、加入发酵酸萝卜加压熏蒸、熬煮,使酸味渗透到鸭肉中,平抑了虫草菌产生的腥味,从而更加凸显了鱼汤的鲜味、味道更加软和。
本发明将传统的发酵与鱼结合,主要是通过将鱼与虫草菌液混合发酵,再经过加压熏蒸、蒸煮、调味等工序,获得的一种具保健功能鱼汤。该发明不仅能够提高鱼的综合利用价值,更是对于延长鱼产业链以及产业升级,创造了一个新的途径。
具体实施方式
本发明是将鱼弄净,切块绞成肉泥,部分鱼块加米汁,红枣汁充分混合胶体磨磨浆,沸煮10-15min后冷却,加虫草菌种子液避光震荡发酵;白萝洗净、切条,灭菌后加盐,混合乳酸菌发酵,得发酵酸萝卜;余下鱼块放入部分鱼肉虫草发酵液中浸泡,再和发酵酸萝卜混合加压熏蒸,将鱼块和发酵酸萝卜取出,加水,红枣,余下的鱼肉虫草发酵液混合熬煮得鱼汤;包装,冷藏或冷冻即得萝卜红枣虫草鱼保健汤。
步骤1)所述的鱼为鲫鱼、草鱼、胖头鱼、墨鱼、桂鱼或娃娃鱼。
步骤3)所用虫草菌为蛹虫草CICC14015,菌种来源于中国工业微生物菌种保藏管理中心。
步骤3)所用虫草菌种子液按如下方法制备而成:按照53.63g/L葡萄糖、26.72g/L蛋白胨0.5g/LKH2PO4和2.15g/LMgSO4·7H2O配制成液体培养基,121℃高温灭菌15min后,将活化好的蛹虫草菌接种到液体培养基25℃培养4d,得虫草菌种子液;虫草菌种子液中的有效活菌总数为8.0×109-10.0×1011CFU/g。
步骤4)所述灭菌为,在121℃下,高温灭菌15min。
步骤5)所述混合乳酸菌中的乳酸菌为植物乳杆菌CICC20038、乳酸乳球菌CICC20209和短乳杆菌CICC20269的混合菌,混合乳酸菌中的乳酸菌的有效活菌总数为6.0×109-8.0×1011CFU/g,菌种来源于中国工业微生物菌种保藏管理中心。
步骤7)所述调味是加步骤6)所得鱼汤质量1.5%白砂糖、1%生姜粉、3%食盐、1.5%味精,1%十三香,1%鸡精和1%干红辣椒。
本发明所得的萝卜红枣虫草鱼保健汤在-4℃下冷藏,可放置5-12天;-24℃下冷冻,可放置18个月。使用方式为:将未拆封包装的老鸭汤放入沸水中煮5min-15min,或常压蒸柜中蒸制8-12min,开袋即食。
下面用具体实施例详述本发明。
实施例1、
1)将鱼整理、去除内脏、清洗,然后切成大小为2cm2;
2)将经步骤2)切成的500g鱼块的15%绞成肉泥,加鱼肉质量200%米汁,6%红枣汁充分混合后,通过胶体磨磨浆,制备成米汁红枣鱼肉浆;
所述米汁浓度为25%;
3)将步骤3)所得米汁红枣鱼肉浆沸煮15min后冷却,加米汁红枣鱼肉浆质量6%的虫草菌种子液,充分混合后置于22℃,避光震荡发酵4d,121℃高温灭菌15min后,得鱼肉虫草发酵液;
所述虫草菌种子液的有效活菌总数为8.0×109CFU/g。
4)取150g品质优良的萝卜,洗净、切成面积为2cm2的萝卜条,121℃高温灭菌15min后,加萝卜条的质量6%的盐,4%混合乳酸菌,混合后置于20℃发酵3d,得发酵酸萝卜条,发酵酸萝卜条总酸含量为0.48g/100g;
所述混合乳酸菌为植物乳杆菌、乳酸乳球菌和短乳杆菌的混合菌,植物乳杆菌、短乳杆菌和乳酸乳球菌的体积比为1:1:1;混合乳酸菌中的乳酸菌的有效活菌总数为6.0×109CFU/g。
5)将经步骤2)余下的鱼块放入步骤3)得到的,40%的鱼肉虫草发酵液中浸泡5h,再和步骤4)所得发酵酸萝卜条混合,最后加压熏蒸,熏蒸压力0.15Mpa,时间1h,温度为110℃;
6)将步骤5)加压熏蒸物质的鱼块和发酵酸萝卜条取出,加鱼块和发酵酸萝卜条质量300%的水,8%红枣,再与步骤3)得到的,余下的鱼肉虫草发酵液混合,进行熬煮,熬煮温度为70℃,时间为9h,得鱼汤;
7)将步骤7)所得鱼汤调味、包装,在-4℃下冷藏或在-24℃下冷冻,即得到萝卜红枣虫草鱼保健汤。
实施例2、同实施例1,不同的是,
1)将鱼整理、去除内脏、清洗,然后切成大小为3cm2;
2)将经步骤2)切成的1000g鱼块的15%绞成肉泥,加鱼肉质量250%米汁,10%红枣汁充分混合后,通过胶体磨磨浆,制备成米汁红枣鱼肉浆;
所述米汁浓度为30%;
3)将步骤3)所得米汁红枣鱼肉浆沸煮15min后冷却,加米汁红枣鱼肉浆质量10%的虫草菌种子液,充分混合后置于26℃,避光震荡发酵7d,121℃高温灭菌15min后,得鱼肉虫草发酵液;
所述虫草菌种子液的有效活菌总数为9.0×1011CFU/g。
4)取200g品质优良的萝卜,洗净、切成面积为4cm2的萝卜条,121℃高温灭菌15min后,加萝卜条的质量10%的盐,6%混合乳酸菌,混合后置于25℃发酵6d,得发酵酸萝卜条,发酵酸萝卜条总酸含量为0.66g/100g;
所述混合乳酸菌为植物乳杆菌、乳酸乳球菌和短乳杆菌的混合菌,植物乳杆菌、短乳杆菌和乳酸乳球菌的体积比为5:10:1;混合乳酸菌中的乳酸菌的有效活菌总数为9.0×1011CFU/g。
5)将经步骤2)余下的鱼块放入步骤3)得到的,40%的鱼肉虫草发酵液中浸泡8h,再和步骤4)所得发酵酸萝卜条混合,最后加压熏蒸,熏蒸压力0.20Mpa,时间1.5h,温度为120℃;
6)将步骤5)加压熏蒸物质的鱼块和发酵酸萝卜条取出,加鱼块和发酵酸萝卜质量400%的水,10%红枣,再与步骤3)得到的,余下的鱼肉虫草发酵液混合,进行熬煮,熬煮温度为80℃,时间为18h,得鱼汤。
实施例3、同实施例1,不同的是,
1)将鱼整理、去除内脏、清洗,然后切成大小为2.5cm2;
2)将经步骤2)切成的750g鱼块的15%绞成肉泥,加鱼肉质量225%米汁,8%红枣汁充分混合后,通过胶体磨磨浆,制备成米汁红枣鱼肉浆;
所述米汁浓度为27%;
3)将步骤3)所得米汁红枣鱼肉浆沸煮15min后冷却,加米汁红枣鱼肉浆质量8%的虫草菌种子液,充分混合后置于24℃,避光震荡发酵6d,121℃高温灭菌15min后,得鱼肉虫草发酵液;
所述虫草菌种子液的有效活菌总数为9.0×1010CFU/g。
4)取175g品质优良的萝卜,洗净、切成面积为3cm2的萝卜条,121℃高温灭菌15min后,加萝卜条的质量8%的盐、5%混合乳酸菌,混合后置于22.5℃发酵4.5d,得发酵酸萝卜条,发酵酸萝卜条总酸含量0.65g/100g;
所述混合乳酸菌为植物乳杆菌、乳酸乳球菌和短乳杆菌的混合菌,植物乳杆菌、短乳杆菌和乳酸乳球菌的体积比为10:6:1;混合乳酸菌中的乳酸菌的有效活菌总数为8.0×1010CFU/g。
5)将经步骤2)余下的鱼块放入步骤3)得到的,40%的鱼肉虫草发酵液中浸泡6.5h,再和步骤4)所得发酵酸萝卜条混合,最后加压熏蒸,熏蒸压力0.17Mpa,时间1.25h,温度为115℃;
6)将步骤5)加压熏蒸物质中的鱼块和发酵酸萝卜条取出,加鱼块和发酵酸萝卜条质量350%的水,9%红枣,再与步骤3)得到的,余下的鱼肉虫草发酵液混合,进行熬煮,熬煮温度为75℃,时间为16h,得鱼汤。
实施例4、同实施例1,不同的是,
1)将鱼整理、去除内脏、清洗,然后切成大小为2.3cm2;
2)将经步骤2)切成的600g鱼块的15%绞成肉泥,加鱼肉质量240%米汁,8%红枣汁充分混合后,通过胶体磨磨浆,制备成米汁红枣鱼肉浆;
所述米汁浓度为25%-30%;
3)将步骤3)所得米汁红枣鱼肉浆沸煮15min后冷却,加米汁红枣鱼肉浆质量7%的虫草菌种子液,充分混合后置于25℃,避光震荡发酵6d,121℃高温灭菌15min后,得鱼肉虫草发酵液;
4)取170g品质优良的萝卜,洗净、切成面积为3cm2的萝卜条,121℃高温灭菌15min后,加萝卜条的质量7%的盐,5%混合乳酸菌,混合后置于24℃发酵5d,得发酵酸萝卜条,发酵酸萝卜条总酸含量为0.6g/100g;
所述混合乳酸菌为植物乳杆菌、乳酸乳球菌和短乳杆菌的混合菌,植物乳杆菌、短乳杆菌和乳酸乳球菌的体积比为10:5:1;
5)将经步骤2)余下的鱼块放入步骤3)得到的,40%的鱼肉虫草发酵液中浸泡6h,再和步骤4)所得发酵酸萝卜条混合,最后加压熏蒸,熏蒸压力0.15Mpa,时间1.4h,温度为110℃;
6)将步骤5)加压熏蒸物质中的鱼块和发酵酸萝卜条取出,加鱼块和发酵酸萝卜条质量330%的水,9%红枣,再与步骤3)得到的,余下的鱼肉虫草发酵液混合,进行熬煮,熬煮温度为77℃,时间为15h,得鱼汤。
为体现本发明所加物质及所经技术措施的必要性,本申请人针对实施例1作了如下对比试验。
对比例1、同实施例1,不同的是,步骤4)添加虫草菌子实体不发酵。
4)将步骤3)所得米汁红枣鱼肉浆沸煮10min后冷却,加米汁红枣鱼肉浆质量8%的虫草菌子实体,灭菌不发酵后,得鱼肉虫草液。
对比例2、同实施例1,不同的是,步骤2)未加红枣汁。
2)将经步骤2)切成的500g鱼块的15%绞成肉泥,加鱼肉质量200%米汁充分混合后,通过胶体磨磨浆,制备成米汁鱼肉浆。
对比例3、同实施例1,不同的是,步骤5)和发酵酸萝卜条混合后未加压熏蒸。
5)将经步骤2)余下的鱼块放入步骤3)得到的,40%的鱼肉虫草发酵液中浸泡5h,再和步骤4)所得发酵酸萝卜条混合。
对比例4、同实施例1,不同的是,步骤5)萝卜条未发酵,步骤6)加未经发酵的萝卜条。
4)取150g品质优良的萝卜,洗净、切成面积为2cm2的萝卜条,121℃高温灭菌后,加萝卜条质量6%的盐;
5)将经步骤2)余下的鱼块放入步骤3)得到的,40%的鱼肉虫草发酵液中浸泡5h,再和步骤4)所得萝卜条混合,最后加压熏蒸,熏蒸压力0.15Mpa,时间1h,温度为110℃;
本申请人对实施例和对比实施例所得产品的感官指标和活性指标的测试,感官评价评分标准见表1。
表1产品感官评价评分标准
感官指标比较结果见表2。
2各实施例产品的感官指标比较
活性指标结果见表3。
表3各实施例产品活性物质比较
从表2、3可见,本发明所制备的萝卜红枣虫草鱼保健汤汤鲜味浓郁,平抑了虫草菌产生的腥味,从而更加凸显了鱼汤的鲜味、软和,同时鱼肉中含有虫草多糖、虫草素、虫草酸、腺苷等活性成分,赋予保健功能。
Claims (7)
1.萝卜红枣虫草鱼保健汤的制备方法,其特征在于:具体步骤如下:
1)将鱼整理、去除内脏、清洗,然后切成大小为2-3cm2;
2)将经步骤2)切成的500g-1000g鱼块的15%绞成肉泥,加鱼肉质量200%-250%米汁,6%-10%红枣汁充分混合后,通过胶体磨磨浆,制备成米汁红枣鱼肉浆;
所述米汁浓度为25%-30%;
3)将步骤3)所得米汁红枣鱼肉浆沸煮15min后冷却,加米汁红枣鱼肉浆质量6-10%的虫草菌种子液,充分混合后置于22℃-26℃,避光震荡发酵4-7d,灭菌后,得鱼肉虫草发酵液;
4)取150g-200g品质优良的萝卜,洗净、切成面积为2-4cm2的萝卜条,灭菌后,加萝卜条的质量6%-10%的盐,4%-6%混合乳酸菌,混合后置于20℃-25℃发酵3-6d,得发酵酸萝卜条,发酵酸萝卜条总酸含量为0.48-0.66g/100g;
所述混合乳酸菌为植物乳杆菌、乳酸乳球菌和短乳杆菌的混合菌,植物乳杆菌、短乳杆菌和乳酸乳球菌的体积比为(1-10):(1-10):1;
5)将步骤2)余下的鱼块放入步骤3)得到的,40%的鱼肉虫草发酵液中浸泡5-8h,再和步骤4)所得发酵酸萝卜条混合,最后加压熏蒸,熏蒸压力0.15-0.20Mpa,时间1-1.5h,温度为110℃-120℃;
6)将步骤5)加压熏蒸物质中的鱼块和发酵酸萝卜条取出,加鱼块和发酵酸萝卜条质量300-400%的水,8%-10%红枣,再与步骤3)得到的,余下的鱼肉虫草发酵液混合,进行熬煮,熬煮温度为70-80℃,时间为9h-18h,得鱼汤;
7)将步骤7)所得鱼汤调味、包装,在-4℃下冷藏或在-24℃下冷冻,即得到萝卜红枣虫草鱼保健汤。
2.根据权利要求1所述萝卜红枣虫草鱼保健汤的制备方法,其特征在于:步骤1)所述的鱼为鲫鱼、草鱼、胖头鱼、墨鱼、桂鱼或娃娃鱼。
3.根据权利要求1所述的萝卜红枣虫草鱼保健汤的制备方法,其特征在于:步骤3)、步骤4)所述灭菌为,在121℃下,高温灭菌15min。
4.根据权利要求1所述萝卜红枣虫草鱼保健汤的制备方法,其特征在于:步骤3)所用虫草菌为蛹虫草CICC14015,菌种来源于中国工业微生物菌种保藏管理中心。
5.根据权利要求1或3所述萝卜红枣虫草鱼保健汤的制备方法,其特征在于:步骤3)所用虫草菌种子液按如下方法制备而成:按照53.63g/L葡萄糖、26.72g/L蛋白胨0.5g/LKH2PO4和2.15g/LMgSO4·7H2O配制成液体培养基,121℃高温灭菌15min后,将活化好的蛹虫草菌接种到液体培养基25℃培养4d,得虫草菌种子液;虫草菌种子液中的有效活菌总数为8.0×109-10.0×1011CFU/g。
6.根据权利要求1所述萝卜红枣虫草鱼保健汤的制备方法,其特征在于:步骤5)所述混合乳酸菌中的乳酸菌为植物乳杆菌CICC20038、乳酸乳球菌CICC20209和短乳杆菌CICC20269的混合菌,混合乳酸菌中的乳酸菌的有效活菌总数为6.0×109-8.0×1011CFU/g,菌种来源于中国工业微生物菌种保藏管理中心。
7.根据权利要求1所述萝卜红枣虫草鱼保健汤的制备方法,其特征在于:步骤7)所述调味是加步骤6)所得鱼汤质量1.5%白砂糖、1%生姜粉、3%食盐、1.5%味精,1%十三香,1%鸡精和1%干红辣椒。
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