CN107198148A - 一种蒲烧鳗鱼丝制备工艺 - Google Patents
一种蒲烧鳗鱼丝制备工艺 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了本发明的一种蒲烧鳗鱼丝制备工艺,具体步骤为:将鳗鱼片置于去腥液中浸泡去腥;将去腥后的鳗鱼片放入调味料腌制;将调味后的鳗鱼片放入烘烤机前烤,结束后浸酱,然后后烤;将蒲烧后的鳗鱼片趁热进行压延,拉丝,即得蒲烧鳗鱼丝。有益效果为:本发明制备工艺能有效、快速去除鳗鱼所带的腥味,改善产品风味,减少烘烤时脂质的氧化,有利于保持色泽;采用前烤与后烤相结合的二道蒲烧工序,使蒲烧产品入味充分而又均匀,能够保证本发明的蒲烧鱼腩产品的风味和口感;制备的蒲烧鳗鱼丝外形美观,色泽均匀,肉质鲜美,无腥味,风味独特,口感好、口味佳,易于被消费者接受。
Description
技术领域
本发明涉及水产加工技术领域,特别是涉及一种蒲烧鳗鱼丝制备工艺。
背景技术
鳗鱼的仔鱼体长体长6厘米左右,体重0.1克,但它的头狭小,身体高、薄又透明像片叶子一般,所以称为“柳叶鱼”。它的体液几乎和海水一样,所以可以很省力地随着洋流作长距离的漂送。从产卵场漂回黑潮海流再流回台湾的海边大概要半年之久,在抵达岸边前一个月才开始变态为身体细长透明的鳗线,又称为玻璃鱼。所以在每年12月-1月间渔民们会忙着在河口附近的海岸用手叉网来捕捞正要溯河的鳗线来卖给养殖户。养殖户在买回去放养后才慢慢有色泽出现,变成黄色的幼鳗和银色的成鳗。在自然条件下,可捕到的鳗鱼的最大个体为45厘米,体重1600克。
鳗鱼具有补虚养血、祛湿、抗痨等功效,是久病、虚弱、贫血、肺结核等病人的良好营养品。鳗鲡体内含有一种很稀有的西河洛克蛋白,具有良好的强精壮肾的功效,是年轻夫妇、中老年人的保健食品。鳗是富含钙质的水产品,经常食用,能使血钙值有所增加,使身体强壮。鳗的肝脏含有丰富的维生素A,是夜盲人的优良食品。鳗鱼的营养价值与其他鱼类及肉类相比也毫不逊色。鳗鱼肉含有丰富的优质蛋白和各种人体必需的氨基酸。鳗鱼脊椎骨几乎具备了完美钙源所需的一切,由此为国内外科学家所尊崇,被公认为“理想的天然生物钙源”、“人类钙质的天然供给者”。鳗鱼脊椎骨钙磷比例接近2:1,与母乳天然吻合,是国际公认的钙质吸收最佳比例,所含钙质的生物利用率极高。而鳗钙正是以鳗鱼骨粉、低聚糖、维生素D、奶粉为主要原料制成的保健食品,具有补钙的保健功能。鳗钙是天然生物钙,安全易吸收。特别添加异麦芽低聚糖,对人体肠道内有益细菌双歧杆菌有极佳的增强效果,可调节肠胃功能。
现有技术如授权公告号为CN 102028256 B的中国发明专利,公开了一种冻烤鳗鱼的制备工艺,该法包括冰镇、剖杀、漂洗、皮烧、肉烧、蒸煮、蒲烧、预冷、速冻、包装、冷藏、成品入库等步骤,制备出来的鳗鱼味道鲜美,口味独特,但该产品异腥味重,且制备工艺复杂,操作难度大,生产成本高。
发明内容
本发明的目的在于提供一种工艺过程少、生产成本低、无异腥味的蒲烧鳗鱼丝制备工艺。
本发明针对上述技术中提到的问题,采取的技术方案为:本发明的一种蒲烧鳗鱼丝制备工艺,包括去腥、调味、蒲烧、压延拉丝,具体包括以下步骤:
去腥:将鳗鱼片置于去腥液中浸泡去腥60-80min,捞出后清水冲洗,控干水分,备用,鳗鱼片与去腥液的质量比为1:10-12,去腥液的成分及其重量份为:醋酸钠2-3份、氯化钙0.3-0.5份、乙醇5-10份、紫苏水87-90份,该去腥液中氯化钙有利于鳗鱼中腥味物质渗出,乙醇具有脱脂、去腥作用,减少烘烤时脂质的氧化,有利于保持色泽,醋酸钠和紫苏水具有很好的脱腥作用,通过该去腥液的浸泡,能有效、快速去除鳗鱼所带的腥味,大大改善产品风味;
调味:将去腥后的鳗鱼片与调味料按1:0.5-0.8的比例腌制100-120min,捞出沥干,备用,调味料的成分及其重量份为:食盐3-4份、白砂糖2-4份、酱油1-3份、料理酒0.3-0.8份、柠檬汁0.01-0.03份、香辛粉1-2份、功能蛋白肽0.01-0.03份、味噌酱0.1-0.2份,水100-120份,该功能蛋白肽的氨基酸序列为HSHACASYSVSHRGRCYCRCLRCRVLHPGKLCVCVNCSR,该功能蛋白肽来自于水产品的酶解,保留了水产品本身的鲜味的同时混合了植物类的青香和动物类的油脂和肉类的气味,蒲烧的热反应能赋予该功能蛋白肽焙烤风味中的焦糖气味,并混合了较淡的肉类、油脂、青香等气味,为鳗鱼片提供了较好的风味,本发明所制备的调味料,赋予了鳗鱼片独特的口感,且其本身具有较多的蛋白质、脂肪、糖类和维生素B1等物质,丰富了蒲烧产品的营养,提高了制备工艺的价值;
蒲烧:将调味后的鳗鱼片放入120-130℃的烘烤机前烤20-25s,前烤结束后浸入调味酱油浸酱20-30min,使酱油均匀包裹在鳗鱼片表面,将浸酱后的鳗鱼片放入100-120℃的烘烤机后烤25-30s,结束后用提前备好的烤后着色酱油上色,保证蒲烧后鱼腩的美观与成色,该蒲烧工艺通过科学合理地规划好蒲烧的流程,采用前烤与后烤相结合的二道蒲烧工序,同时结合前烤前的腌制工序,以及前烤与后烤间的浸酱操作,使蒲烧产品入味充分而又均匀,能够保证本发明的蒲烧鱼腩产品的风味和口感;
压延拉丝:将蒲烧后的鳗鱼片趁热进行压延,然后送入拉丝机中拉丝,即得蒲烧鳗鱼丝,该鳗鱼丝外形美观,色泽均匀,肉质鲜美,无腥味,风味独特,且经过多次的调味,口感好、口味佳,易于被消费者接受。
作为优选,紫苏水通过以下方法制得:将紫苏加入水中蒸煮5-10min,过滤,滤液即为紫苏水,紫苏与水的质量比为1:15-20,紫苏细胞会分泌出芬香的分子,极易渗透于鳗鱼肉内,能一次性除鳗鱼的腥味,包括及难除净的泥土味,且不返腥,使鳗鱼味道更鲜。
与现有技术相比,本发明的优点在于:1)本发明制备工艺能有效、快速去除鳗鱼所带的腥味,大大改善产品风味,减少烘烤时脂质的氧化,有利于保持色泽;2)本发明采用前烤与后烤相结合的二道蒲烧工序,使蒲烧产品入味充分而又均匀,能够保证本发明的蒲烧鱼腩产品的风味和口感;3)本发明制备的蒲烧鳗鱼丝外形美观,色泽均匀,肉质鲜美,无腥味,风味独特,且经过多次的调味,口感好、口味佳,易于被消费者接受;4)整体工艺步骤简单,对设备无特殊要求,可操作性强,效率高,易于推广,具有较大的市场潜力。
具体实施方式
下面通过实施例对本发明做进一步说明:
实施例1
一种蒲烧鳗鱼丝制备工艺,包括去腥、调味、蒲烧、压延拉丝,具体包括以下步骤:
1)去腥:将鳗鱼片置于去腥液中浸泡去腥80min,捞出后清水冲洗,控干水分,备用,鳗鱼片与去腥液的质量比为1:11,去腥液的成分及其重量份为:醋酸钠2.5份、氯化钙0.4份、乙醇7份、紫苏水90份,该去腥液中氯化钙有利于鳗鱼中腥味物质渗出,乙醇具有脱脂、去腥作用,减少烘烤时脂质的氧化,有利于保持色泽,醋酸钠和紫苏水具有很好的脱腥作用,通过该去腥液的浸泡,能有效、快速去除鳗鱼所带的腥味,大大改善产品风味;
2)调味:将去腥后的鳗鱼片与调味料按1:0.7的比例腌制120min,捞出沥干,备用,调味料的成分及其重量份为:食盐3.3份、白砂糖3.5份、酱油2份、料理酒0.5份、柠檬汁0.02份、香辛粉1.2份、功能蛋白肽0.02份、味噌酱0.15份,水100份,该功能蛋白肽的氨基酸序列为HSHACASYSVSHRGRCYCRCLRCRVLHPGKLCVCVNCSR,该功能蛋白肽来自于水产品的酶解,保留了水产品本身的鲜味的同时混合了植物类的青香和动物类的油脂和肉类的气味,蒲烧的热反应能赋予该功能蛋白肽焙烤风味中的焦糖气味,并混合了较淡的肉类、油脂、青香等气味,为鳗鱼片提供了较好的风味,本发明所制备的调味料,赋予了鳗鱼片独特的口感,且其本身具有较多的蛋白质、脂肪、糖类和维生素B1等物质,丰富了蒲烧产品的营养,提高了制备工艺的价值;
3)蒲烧:将调味后的鳗鱼片放入130℃的烘烤机前烤20s,前烤结束后浸入调味酱油浸酱25min,使酱油均匀包裹在鳗鱼片表面,将浸酱后的鳗鱼片放入120℃的烘烤机后烤25s,结束后用提前备好的烤后着色酱油上色,保证蒲烧后鱼腩的美观与成色,该蒲烧工艺通过科学合理地规划好蒲烧的流程,采用前烤与后烤相结合的二道蒲烧工序,同时结合前烤前的腌制工序,以及前烤与后烤间的浸酱操作,使蒲烧产品入味充分而又均匀,能够保证本发明的蒲烧鱼腩产品的风味和口感;
4)压延拉丝:将蒲烧后的鳗鱼片趁热进行压延,然后送入拉丝机中拉丝,即得蒲烧鳗鱼丝,该鳗鱼丝外形美观,色泽均匀,肉质鲜美,无腥味,风味独特,且经过多次的调味,口感好、口味佳,易于被消费者接受。
步骤1中紫苏水通过以下方法制得:将紫苏加入水中蒸煮8min,过滤,滤液即为紫苏水,紫苏与水的质量比为1:18,紫苏细胞会分泌出芬香的分子,极易渗透于鳗鱼肉内,能一次性除鳗鱼的腥味,包括及难除净的泥土味,且不返腥,使鳗鱼味道更鲜。
实施例2
一种蒲烧鳗鱼丝制备工艺,包括以下步骤:
1)将鳗鱼片置于去腥液中浸泡去腥65min,捞出后清水冲洗,控干水分,备用,鳗鱼片与去腥液的质量比为1:11,去腥液的成分及其重量份为:醋酸钠3份、氯化钙0.4份、乙醇7份、紫苏水90份,该去腥液中氯化钙有利于鳗鱼中腥味物质渗出,乙醇具有脱脂、去腥作用,减少烘烤时脂质的氧化,有利于保持色泽,醋酸钠和紫苏水具有很好的脱腥作用,通过该去腥液的浸泡,能有效、快速去除鳗鱼所带的腥味,大大改善产品风味;
2)将去腥后的鳗鱼片与调味料按1: 0.8的比例腌制100min,捞出沥干,备用,调味料的成分及其重量份为:食盐3.5份、白砂糖2.8份、酱油2.8份、料理酒0.7份、柠檬汁0.02份、香辛粉1.5份、功能蛋白肽0.03份、味噌酱0.14份,水120份,该功能蛋白肽的氨基酸序列为HSHACASYSVSHRGRCYCRCLRCRVLHPGKLCVCVNCSR,该功能蛋白肽来自于水产品的酶解,保留了水产品本身的鲜味的同时混合了植物类的青香和动物类的油脂和肉类的气味,蒲烧的热反应能赋予该功能蛋白肽焙烤风味中的焦糖气味,并混合了较淡的肉类、油脂、青香等气味,为鳗鱼片提供了较好的风味,本发明所制备的调味料,赋予了鳗鱼片独特的口感,且其本身具有较多的蛋白质、脂肪、糖类和维生素B1等物质,丰富了蒲烧产品的营养,提高了制备工艺的价值;
3)将调味后的鳗鱼片放入120-130℃的烘烤机前烤25s,前烤结束后浸入调味酱油浸酱26min,使酱均匀包裹在鳗鱼片表面,将浸酱后的鳗鱼片放入110℃的烘烤机后烤25s,结束后用提前备好的烤后着色酱油上色,保证蒲烧后鱼腩的美观与成色,该蒲烧工艺通过科学合理地规划好蒲烧的流程,采用前烤与后烤相结合的二道蒲烧工序,同时结合前烤前的腌制工序,以及前烤与后烤间的浸酱操作,使蒲烧产品入味充分而又均匀,能够保证本发明的蒲烧鱼腩产品的风味和口感;
4)将蒲烧后的鳗鱼片趁热进行压延,然后送入拉丝机中拉丝,即得蒲烧鳗鱼丝,该鳗鱼丝外形美观,色泽均匀,肉质鲜美,无腥味,风味独特,且经过多次的调味,口感好、口味佳,易于被消费者接受。
步骤1中紫苏水通过以下方法制得:将紫苏加入水中蒸煮8min,过滤,滤液即为紫苏水,紫苏与水的质量比为1:17,紫苏细胞会分泌出芬香的分子,极易渗透于鳗鱼肉内,能一次性除鳗鱼的腥味,包括及难除净的泥土味,且不返腥,使鳗鱼味道更鲜。
实施例3:
一种蒲烧鳗鱼丝制备工艺,具体步骤为:将鳗鱼片置于去腥液中浸泡去腥75min,捞出后清水冲洗,控干水分,备用,鳗鱼片与去腥液的质量比为1:10,去腥液的成分及其重量份为:醋酸钠3份、氯化钙0.4份、乙醇10份、紫苏水88份;将去腥后的鳗鱼片与调味料按1:0.7的比例腌制120min,捞出沥干,备用,调味料的成分及其重量份为:食盐3.5份、白砂糖2.5份、酱油1.8份、料理酒0.7份、柠檬汁0.03份、香辛粉2份、功能蛋白肽0.03份、味噌酱0.2份,水100份;将调味后的鳗鱼片放入125℃的烘烤机前烤22s,前烤结束后浸入调味酱油浸酱26min,将浸酱后的鳗鱼片放入10,℃的烘烤机后烤30s,结束后用提前备好的烤后着色酱油上色,保证蒲烧后鱼腩的美观与成色;再将蒲烧后的鳗鱼片趁热进行压延,然后送入拉丝机中拉丝,即得蒲烧鳗鱼丝。
本发明的操作步骤中的常规操作为本领域技术人员所熟知,在此不进行赘述。
以上所述的实施例对本发明的技术方案进行了详细说明,应理解的是以上所述仅为本发明的具体实施例,并不用于限制本发明,凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等,均应包含在本发明的保护范围之内。
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Claims (9)
1.一种蒲烧鳗鱼丝制备工艺,包括去腥、调味、蒲烧、压延拉丝,其特征在于:所述调味步骤为:将去腥后的鳗鱼片与调味料按1:0.5-0.8的比例腌制100-120min,捞出沥干,备用。
2.根据权利要求1所述的一种蒲烧鳗鱼丝制备工艺,其特征在于:所述调味步骤中调味料的成分及其重量份为:食盐3-4份、白砂糖2-4份、酱油1-3份、料理酒0.3-0.8份、柠檬汁0.01-0.03份、香辛粉1-2份、功能蛋白肽0.01-0.03份、味噌酱0.1-0.2份,水100-120份。
3.根据权利要求1所述的一种蒲烧鳗鱼丝制备工艺,其特征在于:所述调味步骤中功能蛋白肽的氨基酸序列为HSHACASYSVSHRGRCYCRCLRCRVLHPGKLCVCVNCSR。
4.根据权利要求1所述的一种蒲烧鳗鱼丝制备工艺,其特征在于:所述去腥步骤中鳗鱼片与去腥液的质量比为1:10-12,去腥时间为60-80min。
5.根据权利要求1所述的一种蒲烧鳗鱼丝制备工艺,其特征在于:所述去腥步骤中去腥液的成分及其重量份为:醋酸钠2-3份、氯化钙0.3-0.5份、乙醇5-10份、紫苏水87-90份。
6.根据权利要求1所述的一种蒲烧鳗鱼丝制备工艺,其特征在于:所述去腥步骤中紫苏水制备方法为:将紫苏加入水中蒸煮5-10min,过滤,滤液即为紫苏水,紫苏与水的质量比为1:15-20。
7.根据权利要求1所述的一种蒲烧鳗鱼丝制备工艺,其特征在于:所述蒲烧步骤中前烤温度为120-130℃,时间为20-25s。
8.根据权利要求1所述的一种蒲烧鳗鱼丝制备工艺,其特征在于:所述蒲烧步骤中前烤结束后鳗鱼片浸酱20-30min。
9.根据权利要求1所述的一种蒲烧鳗鱼丝制备工艺,其特征在于:所述蒲烧步骤中后烤温度为100-120℃,时间为25-30s。
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