CN107156758A - 一种风味酸菜鱼汤料包 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种风味酸菜鱼汤料包,由下列重量份的原料制成,酸菜10‑15、鱼肉60‑70、蜂蜜6‑8、蛋清10‑12、鲜薄荷5‑7、羊栖菜30‑40、茶树菇10‑16、茶多酚8‑10、胡萝卜汁20‑30、桂枝6‑8、草扣3‑5、红扣3‑5、香葱6‑8、千里香5‑7、玫瑰花瓣12‑14、红糖6‑8、糙米15‑19、番茄酱5‑7、牛骨汤 20‑30、植物油、五香粉、食盐、酵母菌、水适量。本发明所述风味酸菜鱼汤料包的制备方法,鱼肉纯白,肉质细腻,口味鲜美,以提高了风味酸菜鱼汤料包的风味、营养和保鲜质量,便于风味酸菜鱼汤料包制作工艺的普及,满足了实际需求。
Description
技术领域
本发明涉及一种风味酸菜鱼汤料包,属于烹饪技术领域。
背景技术
酸菜鱼是一道源自山城重庆的经典川菜,以其特有的调味和独特的烹调技法而著称,各地也有称之为“酸汤鱼”,主要以鲜草鱼为主料,配以四川泡菜煮制而成,口味酸辣可口。酸菜鱼流行于上世纪90年代,也是重庆江湖菜的开路先锋之一。对于酸菜鱼也有不少相关典故,例1:酸菜鱼始于重庆江津的江村渔船。据传,渔夫将捕获的大鱼卖钱,往往将卖剩的小鱼与江边的农家换酸菜吃,渔夫将酸菜和鲜鱼一锅煮汤,这汤的味道鲜美,于是一些小店便将其移植,供应南往北来的食客。酸菜鱼流行于90年代初,在大大小小的餐馆都有其一席之地,重庆的厨师们又把它推向祖国南北,酸菜鱼是重庆菜的开始先锋之一。例2:始创于重庆市江津县津福乡的周渝食店,80年代中期经营酸菜鱼,颇受食者赞许,此店陆续收了不少徒弟,艺成之后,离店自立门户,该店的拳头品种也随之流传四面八方。例3:重庆市壁山县来凤镇,此镇位于成渝公路侧,壁南河穿街而过,鲜鱼产量多,烹鱼高手辈出,有“来福小镇鲜鱼美”之誉,桥头一小食店,干脆以“鲜鱼美”名店,由全国著名书法家杨宣庭写的“鲜鱼美”三字,吊挂店前,既作市招,又是店名,它在推出“水煮鱼”风靡数年之后,又推出“酸菜鱼”。例4:壁山县有一善钓鱼翁,一日钓得几尾鱼回家,老伴误将鱼放入煮酸菜汤的锅里,后来一尝,鲜美至极,渔翁逢人就夸,酸菜鱼也出了名。例5:酸菜鱼用鲜鱼加泡青菜制汤,因泡青菜味酸,故名:四川民间,初冬用青菜腌渍酸菜,大坛贮存,随用随取,可食至来年夏天。多以酸菜合鸡、鸭、鱼、肉做汤菜。
羊栖菜是一种暖温带海藻属褐藻类马尾藻科,在我国东海分布较广,是一种重要的经济海藻资源。羊栖菜性味苦、咸、寒,具软坚散结,利水消肿,泻热化痰功能。研究发现羊栖菜含有人体所需的18种重要氨基酸,还具有多种生物活性功能,如抗肿瘤、抗病毒、抗凝血等,具有较高的营养保健价值,因此被称为“长寿菜”“餐桌上的海人参”。目前,市场上的食用的汤料包多是用食品添加剂制成,种类、味道单一,不能良好的对人体起到补益作用,有的甚至对损害人体健康,不能满足市场需求。
发明内容
本发明正是针对现有技术存在的不足,提供一种风味酸菜鱼汤料包,以提高风味酸菜鱼汤料包的风味、营养和保鲜质量,便于风味酸菜鱼汤料包制作工艺的普及,满足了实际需求。
为解决上述问题,本发明所采取的技术方案如下:
一种风味酸菜鱼汤料包,由下列重量份的原料制成,酸菜10-15、鱼肉60-70、蜂蜜6-8、蛋清10-12、鲜薄荷5-7、羊栖菜30-40、茶树菇10-16、茶多酚8-10、胡萝卜汁20-30、桂枝6-8、草扣3-5、红扣3-5、香葱6-8、千里香5-7、玫瑰花瓣12-14、红糖6-8、糙米15-19、番茄酱5-7、牛骨汤 20-30、植物油、五香粉、食盐、酵母菌、水适量。
具体地,所述风味酸菜鱼汤料包的制备方法如下:
步骤(1):将玫瑰花瓣与红糖以2:1混合后进行揉搓、翻拌15分钟,密封后进行自然陈化25-35天,加入适量水混合后微波处理20-30分钟,再文火加热30-40分钟,滤掉沉渣,得玫瑰液 ;
步骤(2):将羊栖菜、茶树菇研磨成汁后加入酵母菌后在18-22℃条件下发酵3-4天、密封,加入滤掉沉渣后与步骤(1)的玫瑰液混合均匀,继续发酵3-4天,喷雾干燥,得干燥粉;
步骤(3):将五香粉放入锅中控制温度75-85℃搅拌15分钟,再将糙米放入适量水中浸泡2-4小时,滤掉水分后与胡萝卜汁、上述五香粉混合均匀后蒸熟,烘干后制成粉末,得混合粉;
步骤(4):将茶多酚、桂枝、草扣、红扣、香葱、千里香研磨成汁后加入红糖熬制成粘稠状辅料液;
步骤(5):将香葱放入适量热油中进行爆香,加入番茄酱搅拌3-4分钟,加入牛骨汤、食盐后加热煮沸,得酱料;
步骤(6):将鱼肉与鲜薄荷搅拌成泥状,与蛋清混合均匀后蒸熟,低温烘干,得鱼粉;
步骤(7):将蜂蜜与酸菜混合后处理4-6小时,剁碎后烘干,再与步骤(2)的干燥粉、步骤(3)的混合粉、步骤(4)的辅料液、步骤(5)的酱料、步骤(6)鱼粉及其他剩余成分混合均匀,水域冷却后真空包装即可。
本发明与现有技术相比较,本发明的实施效果如下:
本发明所述风味酸菜鱼汤料包的制备方法,鱼肉纯白,肉质细腻,口味鲜美,以提高风味酸菜鱼汤料包的风味、营养和保鲜质量,便于风味酸菜鱼汤料包制作工艺的普及,满足了实际需求。
此外,本发明常温储存、不加热可以食用,加热味道更佳,为风味酸菜鱼汤料包及酸菜鱼的进一步发展提供全新的途径。
具体实施方式
下面将结合具体的实施例来说明本发明的内容。
附注1:本发明中植物油原料在实际制作工艺过程中,加入和不不加入不影响风味酸菜鱼汤料包的质量,只是有着不同的风味。
附注2:本发明主要是针对大众口味食用者风味酸菜鱼汤料包的风味相对较为有嫰滑、具有极佳的风味。
实施例1:
本实施例所述一种风味酸菜鱼汤料包,由下列重量份的原料制成,酸菜10、鱼肉60、蜂蜜6、蛋清10、鲜薄荷5、羊栖菜30、茶树菇10、茶多酚8、胡萝卜汁20、桂枝6、草扣3、红扣3、香葱6、千里香5、玫瑰花瓣12、红糖6、糙米15、番茄酱5、牛骨汤 20、植物油、五香粉、食盐、酵母菌、水适量。
具体地,所述风味酸菜鱼汤料包的制备方法如下:
步骤(1):将玫瑰花瓣与红糖以2:1混合后进行揉搓、翻拌15分钟,密封后进行自然陈化25天,加入适量水混合后微波处理20分钟,再文火加热30分钟,滤掉沉渣,得玫瑰液 ;
步骤(2):将羊栖菜、茶树菇研磨成汁后加入酵母菌后在18℃条件下发酵3天、密封,加入滤掉沉渣后与步骤(1)的玫瑰液混合均匀,继续发酵3天,喷雾干燥,得干燥粉;
步骤(3):将五香粉放入锅中控制温度75℃搅拌15分钟,再将糙米放入适量水中浸泡2小时,滤掉水分后与胡萝卜汁、上述五香粉混合均匀后蒸熟,烘干后制成粉末,得混合粉;
步骤(4):将茶多酚、桂枝、草扣、红扣、香葱、千里香研磨成汁后加入红糖熬制成粘稠状辅料液;
步骤(5):将香葱放入适量热油中进行爆香,加入番茄酱搅拌3分钟,加入牛骨汤、食盐后加热煮沸,得酱料;
步骤(6):将鱼肉与鲜薄荷搅拌成泥状,与蛋清混合均匀后蒸熟,低温烘干,得鱼粉;
步骤(7):将蜂蜜与酸菜混合后处理4小时,剁碎后烘干,再与步骤(2)的干燥粉、步骤(3)的混合粉、步骤(4)的辅料液、步骤(5)的酱料、步骤(6)鱼粉及其他剩余成分混合均匀,水域冷却后真空包装即可。
本发明所述风味酸菜鱼汤料包的制备方法,鱼肉纯白,肉质细腻,口味鲜美,以提高风味酸菜鱼汤料包的风味、营养和保鲜质量,便于风味酸菜鱼汤料包制作工艺的普及,满足了实际需求。
此外,本发明常温储存、不加热可以食用,加热味道更佳,为风味酸菜鱼汤料包及酸菜鱼的进一步发展提供全新的途径。
实施例2:
本实施例所述一种风味酸菜鱼汤料包,由下列重量份的原料制成,酸菜12、鱼肉65、蜂蜜7、蛋清11、鲜薄荷6、羊栖菜35、茶树菇23、茶多酚9、胡萝卜汁25、桂枝7、草扣4、红扣4、香葱7、千里香6、玫瑰花瓣13、红糖7、糙米17、番茄酱6、牛骨汤 25、植物油、五香粉、食盐、酵母菌、水适量。
具体地,所述风味酸菜鱼汤料包的制备方法如下:
步骤(1):将玫瑰花瓣与红糖以2:1混合后进行揉搓、翻拌15分钟,密封后进行自然陈化30天,加入适量水混合后微波处理25分钟,再文火加热35分钟,滤掉沉渣,得玫瑰液 ;
步骤(2):将羊栖菜、茶树菇研磨成汁后加入酵母菌后在20℃条件下发酵3.5天、密封,加入滤掉沉渣后与步骤(1)的玫瑰液混合均匀,继续发酵3.5天,喷雾干燥,得干燥粉;
步骤(3):将五香粉放入锅中控制温度80℃搅拌15分钟,再将糙米放入适量水中浸泡3小时,滤掉水分后与胡萝卜汁、上述五香粉混合均匀后蒸熟,烘干后制成粉末,得混合粉;
步骤(4):将茶多酚、桂枝、草扣、红扣、香葱、千里香研磨成汁后加入红糖熬制成粘稠状辅料液;
步骤(5):将香葱放入适量热油中进行爆香,加入番茄酱搅拌3.5分钟,加入牛骨汤、食盐后加热煮沸,得酱料;
步骤(6):将鱼肉与鲜薄荷搅拌成泥状,与蛋清混合均匀后蒸熟,低温烘干,得鱼粉;
步骤(7):将蜂蜜与酸菜混合后处理5小时,剁碎后烘干,再与步骤(2)的干燥粉、步骤(3)的混合粉、步骤(4)的辅料液、步骤(5)的酱料、步骤(6)鱼粉及其他剩余成分混合均匀,水域冷却后真空包装即可。
本发明所述风味酸菜鱼汤料包的制备方法,鱼肉纯白,肉质细腻,口味鲜美,以提高风味酸菜鱼汤料包的风味、营养和保鲜质量,便于风味酸菜鱼汤料包制作工艺的普及,满足了实际需求。
此外,本发明常温储存、不加热可以食用,加热味道更佳,为风味酸菜鱼汤料包及酸菜鱼的进一步发展提供全新的途径。
实施例3:
本实施例所述一种风味酸菜鱼汤料包,由下列重量份的原料制成,酸菜15、鱼肉70、蜂蜜8、蛋清12、鲜薄荷7、羊栖菜40、茶树菇16、茶多酚10、胡萝卜汁30、桂枝8、草扣5、红扣5、香葱8、千里香7、玫瑰花瓣14、红糖8、糙米19、番茄酱7、牛骨汤 30、植物油、五香粉、食盐、酵母菌、水适量。
具体地,所述风味酸菜鱼汤料包的制备方法如下:
步骤(1):将玫瑰花瓣与红糖以2:1混合后进行揉搓、翻拌15分钟,密封后进行自然陈化35天,加入适量水混合后微波处理30分钟,再文火加热40分钟,滤掉沉渣,得玫瑰液 ;
步骤(2):将羊栖菜、茶树菇研磨成汁后加入酵母菌后在22℃条件下发酵4天、密封,加入滤掉沉渣后与步骤(1)的玫瑰液混合均匀,继续发酵4天,喷雾干燥,得干燥粉;
步骤(3):将五香粉放入锅中控制温度85℃搅拌15分钟,再将糙米放入适量水中浸泡4小时,滤掉水分后与胡萝卜汁、上述五香粉混合均匀后蒸熟,烘干后制成粉末,得混合粉;
步骤(4):将茶多酚、桂枝、草扣、红扣、香葱、千里香研磨成汁后加入红糖熬制成粘稠状辅料液;
步骤(5):将香葱放入适量热油中进行爆香,加入番茄酱搅拌4分钟,加入牛骨汤、食盐后加热煮沸,得酱料;
步骤(6):将鱼肉与鲜薄荷搅拌成泥状,与蛋清混合均匀后蒸熟,低温烘干,得鱼粉;
步骤(7):将蜂蜜与酸菜混合后处理6小时,剁碎后烘干,再与步骤(2)的干燥粉、步骤(3)的混合粉、步骤(4)的辅料液、步骤(5)的酱料、步骤(6)鱼粉及其他剩余成分混合均匀,水域冷却后真空包装即可。
本发明所述风味酸菜鱼汤料包的制备方法,鱼肉纯白,肉质细腻,口味鲜美,以提高风味酸菜鱼汤料包的风味、营养和保鲜质量,便于风味酸菜鱼汤料包制作工艺的普及,满足了实际需求。
此外,本发明常温储存、不加热可以食用,加热味道更佳,为风味酸菜鱼汤料包及酸菜鱼的进一步发展提供全新的途径。
以上内容是结合具体的实施例对本发明所作的详细说明,不能认定本发明具体实施仅限于这些说明。对于本发明所属技术领域的技术人员来说,在不脱离本发明构思的前提下,还可以做出若干简单推演或替换,都应当视为属于本发明保护的范围。
Claims (2)
1.一种风味酸菜鱼汤料包,其特征在于:由下列重量份的原料制成,酸菜10-15、鱼肉60-70、蜂蜜6-8、蛋清10-12、鲜薄荷5-7、羊栖菜30-40、茶树菇10-16、茶多酚8-10、胡萝卜汁20-30、桂枝6-8、草扣3-5、红扣3-5、香葱6-8、千里香5-7、玫瑰花瓣12-14、红糖6-8、糙米15-19、番茄酱5-7、牛骨汤 20-30、植物油、五香粉、食盐、酵母菌、水适量。
2.根据权利要求1所述一种风味酸菜鱼汤料包,其特征在于:所述风味酸菜鱼汤料包的制备方法如下:
步骤(1):将玫瑰花瓣与红糖以2:1混合后进行揉搓、翻拌15分钟,密封后进行自然陈化25-35天,加入适量水混合后微波处理20-30分钟,再文火加热30-40分钟,滤掉沉渣,得玫瑰液;
步骤(2):将羊栖菜、茶树菇研磨成汁后加入酵母菌后在18-22℃条件下发酵3-4天、密封,加入滤掉沉渣后与步骤(1)的玫瑰液混合均匀,继续发酵3-4天,喷雾干燥,得干燥粉;
步骤(3):将五香粉放入锅中控制温度75-85℃搅拌15分钟,再将糙米放入适量水中浸泡2-4小时,滤掉水分后与胡萝卜汁、上述五香粉混合均匀后蒸熟,烘干后制成粉末,得混合粉;
步骤(4):将茶多酚、桂枝、草扣、红扣、香葱、千里香研磨成汁后加入红糖熬制成粘稠状辅料液;
步骤(5):将香葱放入适量热油中进行爆香,加入番茄酱搅拌3-4分钟,加入牛骨汤、食盐后加热煮沸,得酱料;
步骤(6):将鱼肉与鲜薄荷搅拌成泥状,与蛋清混合均匀后蒸熟,低温烘干,得鱼粉;
步骤(7):将蜂蜜与酸菜混合后处理4-6小时,剁碎后烘干,再与步骤(2)的干燥粉、步骤(3)的混合粉、步骤(4)的辅料液、步骤(5)的酱料、步骤(6)鱼粉及其他剩余成分混合均匀,水域冷却后真空包装即可。
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