CN107348399A - 一种海鲜骨粉营养薯片 - Google Patents
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Abstract
本发明属于食品制备技术领域，具体涉及一种以鱼骨、虾壳和马铃薯等为原料制成的海鲜骨粉营养薯片，其主要原料为：马铃薯、海鲜骨粉、蚂蚁、莲藕、紫苏和橄榄油等；其制备工艺为：将干鱼骨、干虾壳等高温蒸煮，经洗净、烘干、粉碎等制得海鲜骨粉，取蚂蚁、蝉蜕和玉米须混合中火加热，冷却、粉碎得保健粉，将莲藕、紫苏和生姜榨汁，灭菌得营养液，将海鲜粉、保健粉、营养液、马铃薯泥和食盐混合混匀，揉成面团冷藏，将面团切片、烘干、过油，得海鲜骨粉营养薯片；其充分利用海产品下脚料，节省资源，变废为宝，口感酥脆，味道鲜美，热量低营养足，具有良好的补充能量、营养保健的功效。
Description
技术领域：
本发明属于食品制备技术领域，涉及一种以鱼骨为主要原料混合制成的薯片，具体涉及一种以鱼骨、虾壳和马铃薯等为原料制成的海鲜骨粉营养薯片。
背景技术：
海鲜，是指利用海洋动植物做成的食品，味道鲜美，营养丰富。随着经济发展，人民生活水平提高，海鲜消费量迅速上升，而鱼虾蟹的消费占大部分，因此每年都会产生大量的鱼骨、虾壳、蟹壳等，这些海鲜下脚料大多被直接丢弃，既浪费海洋资源又造成环境污染，同时也增加了海产品加工的成本。鱼骨是鱼类食品的下脚料，主要由灰分、蛋白质、水分及脂肪组成，富含胶原蛋白、软骨素和钙磷铁等多种微量元素，常食用鱼骨有助于促进骨骼发育，防止骨质疏松。虾壳、蟹壳也有很高的利用价值，其含有丰富的蛋白质、碳酸钙、氮磷和壳质，而且虾壳中能提炼出虾青素，虾青素具有很强的抗癌、抗氧化作用，能增强人体的免疫力，蟹壳也具有很好的药用价值，其含有甲壳质，是上乘的增强人体免疫力的保健品，对癌症、糖尿病等都有一定的疗效。因此，海产品的下脚料作为一种可再生资源价值巨大，利用鱼骨、虾壳和蟹壳进行系列产品的生产，不仅解决废弃物排放问题，而且原料成本低，具有良好的社会效益和经济效益。目前，市场上大多利用鱼骨、虾壳等加工成动植物饲料，做成即食食品的较少，中国专利号为200710191259.9公开的一种低脂肪鱼骨休闲食品的制备方法，利用非油炸方法将鱼骨熟化、脆化，口感酥脆，并较多的保留了鱼骨的营养成份，但其不适合儿童食用，容易卡到嗓子，且营养不易吸收。薯片，是风靡世界的休闲食品，香脆可口，味道多样，广受人们喜爱，但薯片营养价值低，含有大量脂肪和热量，易导致肥胖，将鱼骨、虾壳等加入到薯片原料中，食用安全方便，既增加了营养，减少了热量，又将海产品下脚料充分利用，因此发明一种营养丰富，口感鲜美的海鲜骨粉营养薯片产品很有应用前景。
发明内容：
本发明的目的在于克服现有技术存在的缺点，寻求设计一种利用多种海鲜下脚料为主要原料按比例混合制成的海鲜骨粉营养薯片，经常食用既可增强人体对钙的吸收，又能起到益智保健等多种功效。
为了实现上述目的，本发明涉及的海鲜骨粉营养薯片中各原料重量组份为：马铃薯150-200份，海鲜骨粉30-45份，蚂蚁5-8份，蝉蜕5-8份，玉米须3-5份，米醋3-5份，莲藕10-15份，紫苏5-10份，生姜3-5份，淀粉20-30份，橄榄油30-40份，食盐5-8份；
本发明涉及的海鲜骨粉营养薯片制备工艺是：
(1)制取海鲜骨粉：称取驴奶20-30份放入锅中，加入50-80份麦饭石水，大火加热至沸腾，加入干鱼骨15-20份、干虾壳10-15份和干蟹壳5-10份，中火加热，再次沸腾后，停止加热，自然冷却，2-3小时后取出鱼骨、虾壳和蟹壳，并用流水冲洗干净，放入烘箱中烘干，设置温度90-100℃，20-30分钟后取出，将烘干后的鱼骨、虾壳和蟹壳混合粉碎成粒径为300目的干粉颗粒，得海鲜骨粉，采用超高压灭菌技术，设置压力300-400MPa对海鲜骨粉灭菌10-20分钟；
(2)制取保健粉：按重量组份称取蚂蚁、蝉蜕和玉米须，除杂洗净烘干，混合放入砂锅中，中火加热，同时向锅中喷洒米醋，不断翻动搅拌，3-5分钟后待米醋被吸干，将锅中物倒出，冷却后粉碎成粒径为200目的干粉颗粒，得保健粉；
(3)制取营养液：按重量组份称取莲藕、紫苏和生姜，洗净沥干，放入榨汁机中，再按与植物重量比1:1的比例加入麦饭石水，榨成汁，过滤得营养液，紫外线灭菌10-15分钟；
(4)制取面团：将马铃薯洗净，放入锅中气蒸，控制温度为85-90℃，蒸煮30-40分钟至熟透后取出，自然冷却后去皮，放入打浆机中磨成马铃薯泥，将海鲜骨粉、保健粉、营养液、马铃薯泥、食盐和淀粉混合混匀，揉成面团，将其放入冰箱中控温2-3℃，冷藏1-2小时后取出，制得面团备用；
(5)制取薯片：用切片机将面团切成直径为3-5厘米，厚度为1-1.5毫米的圆片，放入微波烘干机中烘干，设置温度为60-70℃，10-15分钟后取出，将橄榄油放入锅中小火加热，油锅内温度为130-140℃时，将圆片放入锅中，5-10秒后捞出，得过油薯片，再大火加热，油锅内温度为160-170℃时，将过油薯片放入锅中，3-5秒后捞出，进行真空离心脱油，得海鲜骨粉营养薯片，真空密封充氮气包装，其酥脆可口，味道鲜美，营养丰富。
本发明与现有技术相比，其充分利用海产品下脚料，节省资源，变废为宝，产品原料丰富，绿色无添加剂，口感酥脆，味道鲜美，热量低营养足，具有良好的补充能量、营养保健的功效。
具体实施方式：
下面通过实施例对本发明作进一步描述。
实施例1：
本实施例涉及的海鲜骨粉营养薯片各原料重量组份为：马铃薯200份，海鲜骨粉45份，蚂蚁5份，蝉蜕5份，玉米须5份，米醋3份，莲藕15份，紫苏10份，生姜5份，淀粉30份，橄榄油40份，食盐8份；其制备工艺为：
(1)制取海鲜骨粉：称取驴奶30份放入锅中，加入60份麦饭石水，大火加热至沸腾，加入干鱼骨20份、干虾壳10份和干蟹壳10份，中火加热，再次沸腾后，停止加热，自然冷却，3小时后取出鱼骨、虾壳和蟹壳，并用流水冲洗干净，放入烘箱中烘干，设置温度100℃，20分钟后取出，将烘干后的鱼骨、虾壳和蟹壳混合粉碎成粒径为300目的干粉颗粒，得海鲜骨粉，采用超高压灭菌技术，设置压力400MPa对海鲜骨粉灭菌10分钟；
(2)制取保健粉：按重量组份称取蚂蚁、蝉蜕和玉米须，除杂洗净烘干，混合放入砂锅中，中火加热，同时向锅中喷洒米醋，不断翻动搅拌，3分钟后待米醋被吸干，将锅中物倒出，冷却后粉碎成粒径为200目的干粉颗粒，得保健粉；
(3)制取营养液：按重量组份称取莲藕、紫苏和生姜，洗净沥干，放入榨汁机中，再按与植物重量比1:1的比例加入麦饭石水，榨成汁，过滤得营养液，紫外线灭菌10分钟；
(4)制取面团：将马铃薯洗净，放入锅中气蒸，控制温度为85-90℃，蒸煮30分钟至熟透后取出，自然冷却后去皮，放入打浆机中磨成马铃薯泥，将海鲜骨粉、保健粉、营养液、马铃薯泥、食盐和淀粉混合混匀，揉成面团，将其放入冰箱中控温3℃，冷藏2小时后取出，制得面团备用；
(5)制取薯片：用切片机将面团切成直径为4厘米，厚度为1.5毫米的圆片，放入微波烘干机中烘干，设置温度为70℃，10分钟后取出，将橄榄油放入锅中小火加热，油锅内温度为135℃时，将圆片放入锅中，5秒后捞出，得过油薯片，再大火加热，油锅内温度为165℃时，将过油薯片放入锅中，5秒后捞出，进行真空离心脱油，得海鲜骨粉营养薯片，真空密封充氮气包装，其酥脆可口，味道鲜美，营养丰富。
实施例2：
本实施例与实施例1不同之处在于海鲜骨粉营养薯片中各原料重量组份为：马铃薯150份，海鲜骨粉45份，蚂蚁8份，蝉蜕5份，玉米须5份，米醋5份，莲藕10份，紫苏5份，生姜3份，淀粉20份，橄榄油30份，食盐5份；制备工艺同实施例1，制得的产品香脆可口，海鲜味浓郁，营养价值高，富含钙磷铁等多种营养物质，有助于骨骼发育，具有提高免疫力、滋补理气、强身健体的功效，特别适合处于身体快速发育阶段的青少年食用。
实施例3：
本实施例与实施例1不同之处在于海鲜骨粉营养薯片中各原料重量组份为：马铃薯200份，海鲜骨粉30份，蚂蚁8份，蝉蜕8份，玉米须3份，米醋3份，莲藕15份，紫苏10份，生姜5份，淀粉30份，橄榄油40份，食盐8份；制备工艺同实施例1，制得的产品酥脆味美，鲜味较淡，营养丰富，能够刺激食欲，补充能量，便于携带，具有及时充饥止饿、快速补充营养的功效，特别适合在长途旅行时食用，尤其受到年轻人的喜爱。
实施例4：
选用实施例2制备的海鲜骨粉营养薯片制备薯片鸡翅，取本产品20g打碎，得薯片粉，将鸡翅放入调味料中腌制1小时取出，在其表面涂抹均匀蛋清液，再沾满薯片粉，放入烘箱中烘烤25分钟，控温180℃，得薯片鸡翅，制得的产品色泽金黄，外酥里嫩，口齿留香，富含钙磷铁等人体多种必需元素，老少咸宜，美味健康。
Claims (1)
1.一种海鲜骨粉营养薯片，其特征在于原料的重量组份为：马铃薯150-200份，海鲜骨粉30-45份，蚂蚁5-8份，蝉蜕5-8份，玉米须3-5份，米醋3-5份，莲藕10-15份，紫苏5-10份，生姜3-5份，淀粉20-30份，橄榄油30-40份，食盐5-8份；制备工艺为：
(1)制取海鲜骨粉：称取驴奶20-30份放入锅中，加入50-80份麦饭石水，大火加热至沸腾，加入干鱼骨15-20份、干虾壳10-15份和干蟹壳5-10份，中火加热，再次沸腾后，停止加热，自然冷却，2-3小时后取出鱼骨、虾壳和蟹壳，并用流水冲洗干净，放入烘箱中烘干，设置温度90-100℃，20-30分钟后取出，将烘干后的鱼骨、虾壳和蟹壳混合粉碎成粒径为300目的干粉颗粒，得海鲜骨粉，采用超高压灭菌技术，设置压力300-400MPa对海鲜骨粉灭菌10-20分钟；
(2)制取保健粉：按重量组份称取蚂蚁、蝉蜕和玉米须，除杂洗净烘干，混合放入砂锅中，中火加热，同时向锅中喷洒米醋，不断翻动搅拌，3-5分钟后待米醋被吸干，将锅中物倒出，冷却后粉碎成粒径为200目的干粉颗粒，得保健粉；
(3)制取营养液：按重量组份称取莲藕、紫苏和生姜，洗净沥干，放入榨汁机中，再按与植物重量比1:1的比例加入麦饭石水，榨成汁，过滤得营养液，紫外线灭菌10-15分钟；
(4)制取面团：将马铃薯洗净，放入锅中气蒸，控制温度为85-90℃，蒸煮30-40分钟至熟透后取出，自然冷却后去皮，放入打浆机中磨成马铃薯泥，将海鲜骨粉、保健粉、营养液、马铃薯泥、食盐和淀粉混合混匀，揉成面团，将其放入冰箱中控温2-3℃，冷藏1-2小时后取出，制得面团备用；
(5)制取薯片：用切片机将面团切成直径为3-5厘米，厚度为1-1.5毫米的圆片，放入微波烘干机中烘干，设置温度为60-70℃，10-15分钟后取出，将橄榄油放入锅中小火加热，油锅内温度为130-140℃时，将圆片放入锅中，5-10秒后捞出，得过油薯片，再大火加热，油锅内温度为160-170℃时，将过油薯片放入锅中，3-5秒后捞出，进行真空离心脱油，得海鲜骨粉营养薯片，真空密封充氮气包装，其酥脆可口，味道鲜美，营养丰富。
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