CN106923104A - 一种鱼制品饮料 - Google Patents
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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
一种鱼制品饮料,所包括的原料重量比例如下:A、鱼75 ‑100;B、大豆20 ‑30;C、鲜金针菇50‑100;D、大枣10‑20。制作方法如下:一、鱼的制作:A、选取新鲜的鱼,切块,淹制;B、翻炒,煮制、起锅、过滤;C、将剩余的鱼渣磨成浆料,与步骤B中的鱼汤混合;二、将金针菇,磨成浆汁,三、将大豆煮熟,磨成浆。四、将大枣煮至稀糊,磨浆。五、将上述4种待用料放入不锈钢桶中,放入白砂糖1%‑1.5%,加入胡椒粉0.2‑0.3%,煮沸,过滤,分装,超高温瞬间灭菌5‑6秒,待包装冷至25℃后入冷库。本饮料的优点是营养食疗价值较高,食品安全性强。本发明属科学配方型饮料(饮品),符合营养学的要求,也符合中国居民膳食应多样的要求。
Description
技术领域
本发明涉及食品技术,即一种鱼制品饮料。
背景技术
当前市面上的饮料大部分很少有配方型、营养保健型和食疗型,例如:“娃哈哈营养快线”,只是一种休闲性的饮料。还有“六个核桃”等,都不具备保健食疗作用。
作为当前的鱼制品,品种单一,很少有配方型的鱼制品。例如:湖南岳阳生产的香辣“劲仔”鱼,虽然具有一定的营养性,但利用价值并不高,而且不适宜幼儿和老人食用,还不适宜不喜欢辣味浓和牙不太好的人群。
发明内容
本发明的目的,是利用长江流域和洞庭湖丰富的鱼资源,制作一种营养保健型和食疗型的鱼饮料,以提高青少年儿童和整个国民的健康水平,可以说国民的健康是“中国梦”的一个组成部分,因为“中国梦”很需要一群有着更高智商和更加健康体魄的人们去完成。
这种鱼制品饮料,其特征在于,所包括的原料重量比例如下:1、鱼75 -100;2、大豆20 -30;3、鲜金针菇50-100;4、大枣10-20。
制作工艺流程如下:
一、鱼的制作
A、选取新鲜的鱼,去杂冲洗干净,待凉干明水后,切成一厘米见方的块,先用鱼重量的2%-3%的姜汁、2%-3%的料酒和1%-1.5%的食盐淹制,放入冷库中2小时后待用;
B、先在锅中放鱼重量的5%的食用油,加热后,放入鱼进行翻炒,炒至鱼微黄的颜色后,加入鱼重量150%-200%的凉水煮至白浓的汤质,在煮制当中再加入鱼重量的1%-1.5%的姜汁和1%-1.5%的料酒,搅拌均匀,起锅、过滤待用;
C、将剩余的鱼渣放入磨浆机中磨成浆料,磨时加鱼渣重量10%的温水,磨后拌匀,再过滤后与步骤B中的鱼汤混合、拌匀、待用;
二、选取新鲜优质的金针菇,除杂后冲洗干净,切成1.5-2厘米长,用磨浆机磨成浆汁,磨的过程中慢慢加入金针菇重量5%的水,加入1%的食盐拌匀待用。
三、选取优质大豆去杂,淘洗干净,捞起冲去污水,加入大豆重量300%的水,冬春浸12-15小时,秋夏浸8-10小时,捞起放入锅中煮熟,加入大豆重量50%的温热水磨成浆待用。
四、选优质无核干大枣,用水冲洗干净,放入锅中加入大枣重量300%的水,煮至稀糊,将稀糊用磨浆机磨成浆汁待用;
五、将上述4种待用料放入不锈钢桶中,在加入桶中前要称重,按4种料的总重量计算,放入白砂糖1%-1.5%,加入胡椒粉0.2-0.3%,煮沸,边煮边搅拌,温度保持95℃-100℃,8分钟,然后过200目纱网,装入釜中,分装,超高温瞬间灭菌5-6秒,待包装冷至25℃后入冷库。
本发明专利的特点:
1、配方型鱼制品,即含有动物高蛋白,又含有植物优质高蛋白,营养较全面,具有食疗价值,食品利用也较高;
2、制作技术含量较高,例如:①物料是采用磨浆技术;②灭菌是采用超高温瞬间灭菌。一是食物利用率高,二是食品安全性高,比较巴氏灭菌前进了一大步。而且一不含色素,二不含香精,三不含防腐剂,对食品安全又前进了一大步。
每种原料的营养价值和对健康的作用:
1、鱼含有动物优质高蛋白、低脂肪,含氨基酸的种类也较全面,由多不饱和脂肪酸组成,易被人体吸收。
它的食疗价值是:对肝、肾、心脑血管疾病患者都是很好的蛋白质来源,经常食用可补充营养,增强抗病能力,对脾胃虚弱、水肿、溃疡、支气管炎、哮喘、糖尿病等病症有很好的滋补和食疗作用。一般人群都适用。本发明正好解决了儿童和老人害怕鱼刺而不食用的缺点,如果只是煮点汤喝,而汤中的营养只有20%左右达不到营养食疗的作用。
2、金针菇含有植物优质高蛋白、低脂肪、多糖,是含有多种维生素的营养宝库,金针菇中的赖氨酸含量特别高,含锌量也比较高,有促进儿童的智力发展,有健脑益智的作用。在日本和许多国家都被誉为“增智菇”,并能提高钙的吸收及其在体内的积累,加速骨骼生长,提高青少年的身高,还可抑制血脂升高,降低胆固醇,清除体内重金属盐类,防治高血脂症,减少心脑血管疾病的发生,还有保护肝脏的作用等等。一般人都可食用。尤其适合气血不足、营养不良的老人和儿童食用。本发明正好解决了老人和儿童和因牙不好不愿食用的人群。
3、大豆含有丰富的营养,蛋白质生物学价值可与鱼相媲美,是植物高蛋白中的佼佼者,人体自身不能合成的8种必需氨基酸它几乎都有,可降低胆固醇、预防和抑制乳腺癌和直肠癌,减少男士发生前列腺癌的危险,预防动脉硬化和心脑血管疾病都有一定的效果。大豆还含有丰富的卵磷脂,有益于神经、血管、大脑的发育生长,是青少年儿童必不可少的营养保健品。一般人都可食用。
4、大枣有调和药、食和解毒的作用,并含有丰富的膳食纤维、维生素,对病后恢复健康,吃大枣比吃维生素药剂快3倍以上,因此大枣就有了“天然维生素丸”的美称。据药理研究发现,可提高人体的免疫力,保护肝脏、抑制癌,甚至含有可使癌细胞向正常细胞转化的物质。对正处在生长发育高峰期的青少年和女性容易发生贫血,对他们具有十分理想的食疗作用,其效果是药物不能比拟的,还有抗疲劳和美容的作用,正好和能美容的鱼产生更好的美容强身作用,适合中老年人、青少年、女性食用,是他们理想的天然保健食品,也是病后的调养佳品。
饮用方法:可在50℃左右温水热一下,开盖服用,如环境温度较低,本饮料成为冻状,可将包装轻轻捏一下,打开盖子直接服食。
本饮料的优点是营养食疗价值较高,食品安全性强。本发明属科学配方型饮料(饮品),符合营养学的要求,也符合中国居民膳食应多样的要求。
综上所述,本发明有以下三大亮点:
一、有促进青少年儿童的生长发育,有增智增高和增强人体体魄的作用。
二、有提高人体免疫力,减少疾病的发生的作用。
三、有防治现今人类最大的疾病杀手“心脑血管”疾病的功能,并有防癌和抑癌的特殊功能。
具体实施方式
下面通过具体实施例对本发明详细说明如下
这种鱼制品饮料的配方,其重量比例如下:1、鱼80kg;2、大豆25kg;3、鲜金针菇70kg;4、大枣15kg。
制作工艺流程如下:
一、鱼的制作
A、选取新鲜的鱼,去杂冲洗干净,待凉干明水后,切成一厘米见方的块,先用鱼重量的2.5%的姜汁、2.5%的料酒和1.2%的食盐淹制,放入冷库中2小时后待用;
B、先在锅中放鱼重量的5%的食用油加热,放入鱼进行翻炒,炒至鱼微黄的颜色后,加入鱼重量的凉水180%煮至白浓的汤质,在煮制当中再加入鱼重量的1.2%的姜汁和1.2%的料酒,搅拌均匀,起锅、过滤待用;
C、将剩余的鱼渣放入磨浆机中磨成浆料,磨时加鱼渣重量10%的温水,磨后拌匀,再过滤与步骤B中的鱼汤混合、拌匀、待用;
二、选取新鲜优质的金针菇,除杂后冲洗干净,切成1.5-2厘米长,用磨浆机磨成浆汁,磨的过程中慢慢加入金针菇重量5%的水,加入1%的食盐拌匀待用。
三、选取优质大豆去杂,淘洗干净,捞起冲去污水,加入大豆重量300%的水,冬春浸12小时,秋夏浸8小时,捞起放入锅中煮熟,加入大豆重量50%的温热水磨成浆待用。
四、选优质无核干大枣,用水冲洗干净,放入锅中加入大枣重量300%的水,煮至稀糊,将稀糊用磨浆机磨成浆汁待用。
五、将上述4种待用料放入不锈钢桶中,在加入桶中前要称重,按5种料的总重量计算,放入白砂糖1.2%,加入胡椒粉0.25%,煮沸,边煮边搅拌,温度保持95℃-100℃,8分钟,然后过200目纱网,装入釜中,分装,超高温瞬间灭菌5-6秒,待包装冷至25℃后入冷库。
Claims (2)
1. 一种鱼制品饮料,其特征在于,所包括的原料重量比例如下:A、鱼75 -100;B、大豆20 -30;C、鲜金针菇50-100;D、大枣10-20。
2.根据权利要求1所述的一种鱼制品饮料,其特征在于,制作方法如下:
一、鱼的制作
A、选取新鲜的鱼,去杂冲洗干净,待凉干明水后,切成一厘米见方的块,先用鱼重量的2%-3%的姜汁、2%-3%的料酒和1%-1.5%的食盐淹制,放入冷库中2小时后待用;
B、先在锅中放鱼重量的5%的食用油,加热后,放入鱼进行翻炒,炒至鱼微黄的颜色后,加入鱼重量150%-200%的凉水煮至白浓的汤质,在煮制当中再加入鱼重量的1%-1.5%的姜汁和1%-1.5%的料酒,搅拌均匀,起锅、过滤待用;
C、将剩余的鱼渣放入磨浆机中磨成浆料,磨时加鱼渣重量10%的温水,磨后拌匀,再过滤后与步骤B中的鱼汤混合、拌匀、待用;
二、选取新鲜优质的金针菇,除杂后冲洗干净,切成1.5-2厘米长,用磨浆机磨成浆汁,磨的过程中慢慢加入金针菇重量5%的水,加入1%的食盐拌匀待用;
三、选取优质大豆去杂,淘洗干净,捞起冲去污水,加入大豆重量300%的水,冬春浸12-15小时,秋夏浸8-10小时,捞起放入锅中煮熟,加入大豆重量50%的温热水磨成浆待用;
四、选优质无核干大枣,用水冲洗干净,放入锅中加入大枣重量300%的水,煮至稀糊,将稀糊用磨浆机磨成浆汁待用;
五、将上述4种待用料放入不锈钢桶中,在加入桶中前要称重,按4种料的总重量计算,放入白砂糖1%-1.5%,加入胡椒粉0.2-0.3%,煮沸,边煮边搅拌,温度保持95℃-100℃,8分钟,然后过200目纱网,装入釜中,分装,超高温瞬间灭菌5-6秒,待包装冷至25℃后入冷库。
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