CN106690130A - 纸包鱼食品及其制备方法 - Google Patents
纸包鱼食品及其制备方法 Download PDFInfo
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- CN106690130A CN106690130A CN201610983388.0A CN201610983388A CN106690130A CN 106690130 A CN106690130 A CN 106690130A CN 201610983388 A CN201610983388 A CN 201610983388A CN 106690130 A CN106690130 A CN 106690130A
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- XUIMIQQOPSSXEZ-UHFFFAOYSA-N silicon Chemical compound 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[Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001225 therapeutic Effects 0.000 description 1
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Classifications
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种纸包鱼食品，由主料，配料，调料和设备组成。主料包括天然新鲜鱼类。配料包括洋葱头、蒜米、彩椒、香菜、小葱、线椒、四川老坛酸菜、泡姜、泡萝卜、野山椒。调料包括色拉油、盐、姜、鸡精、香油、料酒、花椒油、孜然、鲜花椒、秘制老油、干辣椒、麻椒、白醋、香水鱼酱，香辣酱。设备包括：电烤锅，食品级硅油纸。本发明选用天然新鲜鱼类，在制作过程中不使用化学添加剂主要采用健康的烹饪方法，将食物的健康放在了第一位。无名火，无油烟，无致癌物。新口味新吃法一层纸上吃鱼先蒸、后闷烤，一纸锁住了鱼的营养保留了鱼的鲜美度，成品色香味俱全，复合味浓郁，鱼肉鲜美嫩滑，回味无穷。
Description
技术领域
[0001] 本发明涉及食品，具体涉及一种纸包鱼食品及其制备方法，属于国际专利分类 A23L1/333”软体动物类水产食品”技术领域。
背景技术
[0002] 鱼，味甘、性温、无毒，入肝、胃经;具有暖胃和中、平降肝阳、祛风、治痹、截疟、益肠 明眼目之功效;主治虚劳、风虚头痛、肝阳上亢、高血压、头痛、久疟。鱼含有丰富的不饱和脂 肪酸，对血液循环有利，是心血管病人的良好食物;鱼含有丰富的硒元素，经常食用有抗衰 老、养颜的功效，而且对肿瘤也有一定的防治作用;对于身体瘦弱、食欲不振的人来说，鱼肉 嫩而不腻，可以开胃、滋补。但在现有烹饪技术中对鱼营养价值进行有效开发利用却很少。
发明内容
[0003] 本发明的目的，在于克服现有技术之不足，提供一种可以有效开发利用鱼的营养 价值，并与其它天然食品相结合，口味独特，营养丰富的纸包鱼食品及其制备方法。
[0004] 本发明的目的是通过以下技术方案实现的。
[0005] —种纸包鱼食品，它包括以下原料组成：
[0006] 主料:天然新鲜鱼类1250克
[0007] 配料:洋葱头100克，蒜米150克、彩椒5克，香菜10克、小葱1〇克、线椒150克，四川老 坛酸菜150克、泡姜10克、泡萝卜10克、野山椒10克。
[0008] 调料:盐10克、姜20克、色拉油160克、鸡精10克、香油1克、料酒50克、孜然5〇克、花 椒油30克、鲜花椒5克、秘制红油160克、干辣椒50克、香水鱼酱25克、香辣酱150克、白醋40 克。麻椒20克。
[0009] 设备：电烤锅，食品级硅油纸【通过FDA SGS食品安全质量认证】
[0010] 所述的纸包鱼口味包括:蒜香味、鲜椒味、香辣味、麻辣味、老坛酸菜味 [0011] 其制备方法包括：
[0012]鱼类及相关辅料制作：
[0013] 1、将鱼类杀好放血，去内脏，去鱼鳞，去鱼鳃，用清水洗净备用。
[0014] 2、将杀好的鱼放入盐50克、料酒50克、姜50克、洋葱5〇克淹1〇分钟。
[0015] 3、将淹好的鱼上笼蒸3分钟后备用 _6] 4、选用盐10克、姜20克、色拉油160克、鸡精10克、香油1克、料酒50克、孜然5〇克、花 椒油30克、鲜花椒5克、秘制红油160克、干辣椒50克、香水鱼酱25克、香辣酱150克、白醋40 克。麻椒20克。洋葱头1GG克，蒜米15G克、彩椒5克，香菜10克、小葱1G克、线椒1SQ克，四川老 坛酸菜150克、泡姜10克、泡萝卜10克、野山椒10克。调制成的蒜香味、线椒味、香辣味、麻辣 味、老坛酸菜味备用。
[0017] 5、将硅油纸放平选用调制成的蒜香味、线椒味、香辣味、麻辣味、老坛酸菜味放入 硅油纸上在放上备用把鱼包成水果糖型再放入韩式电烤锅烤焖烤5分钟即成纸包鱼食品成 品。
[0018] 本发明的效果说明如下：
[0019] 1、本发明选用天然鱼类，保证了鱼类的新鲜和其天然本质。
[0020] 2、在烹饪制作过程中不添加任何化学食品添加剂
[0021] 3、从主辅食材选择、调料营养搭配、烹饪方式口味等方面均做了全新的提升和改 变。主要采用健康的烹饪方法，一层纸上吃鱼先蒸、后闷烤，一纸锁住了鱼的营养保留了鱼 的鲜美度，成品色香味俱全，复合味浓郁，鱼肉鲜美嫩滑，回味无穷。纸包鱼采用健康的电 烤，将食物的健康放在了第一位。加之复合味调料的创新创造出了新一代的烹鱼吃鱼方发。
[0022] 4、新颖：口味新，吃法新，烹饪方法新。
[0023] 5、时尚：一层纸上吃鱼先蒸、后闷烤。
[0024] 6、健康:一纸锁住了鱼的营养保留了鱼的鲜美度。
[0025] 7、快捷:5分钟吃上鱼，鲜美嫩滑，回味无穷。
具体实施方式
[0026] 按照技术方案中所叙述的方法制作出的纸包鱼，另外制作口味如下：
[0027] 1、蒜香味:蒜米150克，盐10克，洋葱1〇〇克，色拉油15〇克，香油5克，鸡精3〇克，孜然 50克，红彩椒5克。
[0028] 2、鲜椒味:线椒150克，盐10克，洋葱1〇〇克，蒜米1〇〇克，色拉油15〇克，花椒油3〇克， 鸡精30克，孜然50克。
[0029] 3、香辣味:干辣椒50克，洋葱100克，蒜米1〇〇克，秘制老油15〇克，鸡精30克，孜然5〇 克，香辣酱150克，香油5克。
[0030] 4、麻辣味:干辣椒50克，干花椒2〇克，花椒油40克，洋葱100克，蒜米100克，秘制老 油150克，鸡精30克，孜然50克，香辣酱150克，香油克。
[0031] 5、老坛酸菜味：四川老坛酸菜150克，洋葱1〇〇克，蒜米1〇〇克，秘制老油150克，鸡精 30克，孜然50克，香水鱼酱25克，白醋40克，花椒油5克，泡姜1〇克，泡萝卜1〇克，野山椒10克。
[0032] 最后成品的实施例：
[0033] 实施例1、蒜香味纸包鱼：
[0034] 取硅油纸【通过H)A SGS食品安全质量认证】平放在不锈钢盘上、放入调好的蒜香 味再将前述淹蒸好的鱼类放上把硅油纸包成水果糖型、放入电烤锅焖烤5分钟即可，打开硅 油纸放上葱花、香菜即成色香味俱全，复合味浓郁，鱼肉鲜美嫩滑，回味无穷的蒜香味纸包 鱼。
[0035] 实施例2、鲜椒味纸包鱼：
[0036] 取硅油纸【通过FDA SGS食品安全质量认证】平放在不锈钢盘上、放入调好的鲜椒 味再将前述淹蒸好的鱼类放上把硅油纸包成水果糖型、放入韩式电烤锅焖烤5分钟即可，打 开硅油纸放上葱花、香菜即成色香味俱全，复合味浓郁，鱼肉鲜美嫩滑，回味无穷的鲜椒味 纸包鱼。
[0037] 实施例3、香辣味纸包鱼：
[0038] 取硅油纸【通过FDA SGS食品安全质量认证】平放在不锈钢盘上、放入调好的香辣 味再将前述淹蒸好的鱼类放上把硅油纸包成水果糖型、放入韩式电烤锅焖烤5分钟即可，打 开硅油纸放上葱花、香菜即成色香味俱全，复合味浓郁，鱼肉鲜美嫩滑，回味无穷的香辣味 纸包鱼。
[0039] 实施例4、麻辣味纸包鱼：
[0040]取硅油纸【通过FDA SGS食品安全质量认证】平放在不锈钢盘上、放入调好的麻辣 味再将前述淹蒸好的鱼类放上把硅油纸包成水果糖型、放入韩式电烤锅焖烤5分钟即可，打 开硅油纸放上葱花、香菜即成色香味倶全，复合味浓郁，鱼肉鲜美嫩滑，回味无穷的麻辣味 纸包鱼。
[0041] 实施例5、老坛酸菜味纸包鱼：
[0042] 取硅油纸【通过FDA SGS食品安全质量认证】平放在不锈钢盘上、放入调好的老坛 酸菜味再将前述淹蒸好的鱼类放上把硅油纸包成水果糖型、放入韩式电烤锅焖烤5分钟即 可，打开硅油纸放上葱花、香菜即成色香味俱全，复合味浓郁，鱼肉鲜美嫩滑，回味无穷的老 坛酸菜味纸包鱼。
Claims (3)
1. 一种纸包鱼食品，其特征在于:它包括： 主料:天然新鲜鱼类 配料:洋葱头，蒜米、彩椒，香菜、小葱、线椒，四川老坛酸菜、泡姜、泡萝卜、野山椒。调料： 盐、姜、色拉油、鸡精、香油、料酒、孜然、花椒油、鲜花椒、秘制红油、干辣椒、香水鱼酱、香辣 酱、白醋、麻椒。 设备：电烤锅，食品级桂油纸【通过FDA SGS食品安全质量认证】 其制备过程在于： (1)将鱼类杀好放血，去内脏，去鱼鳞，去鱼鳃，用清水洗净备用。 ⑵将杀好的鱼放入盐50克、料酒50克、姜50克、洋葱50克淹10分钟。 C3)将淹好的鱼上笼蒸3分钟后备用。 ⑷米用调配料制备口味。
2. 根据权利要求1所述的纸包鱼食品，其特征在于： 所述主料为:天然新鲜鱼类1250克 所述配料为:洋葱头1〇〇克，蒜米15〇克、彩椒5克，香菜10克、小葱10克、线椒15〇克，四川 老坛酸菜150克、泡姜10克、泡萝卜10克、野山椒1〇克。 所述调料为:盐10克、姜20克、色拉油16〇克、鸡精1〇克、香油1克、料酒50克、孜然50克、 花椒油30克、鲜花椒5克、秘制红油160克、干辣椒50克、香水鱼酱25克、香辣酱15〇克、白醋40 克。麻椒20克。 所述设备为：电烤锅，食品级硅油纸【通过FDA SGS食品安全质量认证】。
3. —种权利要求1的纸包鱼食品的制备方法，其特征在于： 制备鱼类部分： (1)将鱼类杀好放血，去内脏，去鱼鳞，去鱼鲍，用清水洗净备用。 ⑵将杀好的鱼放入盐50克、料酒50克、姜50克、洋葱5〇克淹10分钟。 ⑶将淹好的鱼上笼蒸3分钟后备用。 制备味型，采用以下调配料制备口味的一种： (1)蒜香味:蒜米150克，盐10克，洋葱1〇〇克，色拉油丨5〇克，香油5克，鸡精3〇克，孜然5〇 克，红彩椒5克。 ⑵鲜椒味：线椒150克，盐10克，洋葱1〇〇克，蒜米1〇〇克，色拉油ISO克，花椒油30克，鸡 精30克，孜然50克。 (3) 香辣味:干辣椒50克，洋葱1〇〇克，蒜米1〇〇克，秘制老油15〇克，鸡精30克，孜然50克， 香辣酱150克，香油5克。 > 1 (4) 麻辣味:干辣椒50克，干花椒20克，花椒油40克，洋葱100克，蒜米1〇〇克，秘制老油 150克，鸡精30克，孜然50克，香辣酱15〇克，香油克。 (5) 老坛酸菜味：四川老坛酸菜150克，洋葱1〇〇克，蒜米1〇〇克，秘制老油150克，鸡精30 克，孜然50克，香水鱼酱25克，白醋40克，花椒油5克，泡姜1〇克，泡萝卜1〇克，野山椒10克。 制备用设备 电烤锅，食品级硅油纸【通过FDA SGS食品安全质量认证】 选用上述制备好蒜香味、鲜椒味、香辣味、麻辣味、老坛酸菜味其中的一种，即分别制成 纸包鱼食品：蒜香味纸包鱼、鲜椒味纸包鱼、香辣味纸包鱼、麻辣味纸包鱼、老坛酸菜味纸包 鱼。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108041566A (zh) * | 2017-12-26 | 2018-05-18 | 祝佳元 | 一种味香型辣椒酱的制作方法 |
| CN111202210A (zh) * | 2020-02-26 | 2020-05-29 | 天津农学院 | 一种特制冷水鱼烤制工艺 |
| CN111202222A (zh) * | 2020-02-26 | 2020-05-29 | 天津农学院 | 一鱼两吃冷水鱼烹饪方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108041566A (zh) * | 2017-12-26 | 2018-05-18 | 祝佳元 | 一种味香型辣椒酱的制作方法 |
| CN111202210A (zh) * | 2020-02-26 | 2020-05-29 | 天津农学院 | 一种特制冷水鱼烤制工艺 |
| CN111202222A (zh) * | 2020-02-26 | 2020-05-29 | 天津农学院 | 一鱼两吃冷水鱼烹饪方法 |
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