CN107373451A - 辣味鮰鱼泡的制作方法 - Google Patents
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Abstract
本发明提供了辣味鮰鱼泡的制作方法,包括以下步骤:(1)、将新鲜的斑点叉尾鮰放在水池中暂养2天,在这其中,去除死鱼及身体状况不佳的鱼;(2)、2天后,将斑点叉尾鮰取去宰杀、取出鱼泡,放气、去杂、清洗;(3)、清洗过的鮰鱼泡放入真空渗透仪中进行中空渗透;(4)、将真空渗透的鮰鱼泡放入腌料中腌制1‑2小时;(5)、腌制过的鮰鱼泡在200‑250℃高温蒸汽下蒸煮1‑2min,然后取出进行冷冻干燥;(6)、消毒、包装。本发明制作的鱼泡风味特,通过真空渗透步骤将中药成份渗透到鱼泡中,增加鱼泡的保健效果。通过冷冻干燥的鱼泡,储存时间更长。
Description
技术领域
本发明涉及一种辣味鮰鱼泡的制作方法,属于食品领域。
背景技术
斑点叉尾鮰(Ietalurus Punetaus)又称沟鲶、钳鱼,属于鲶形目、鮰科鱼类。原产于北美洲,是一种大型淡水鱼类,具有食性杂、生长快、适应性广、抗病力强、肉质上乘等优点。
鮰鱼泡含丰富的脂肪、钙、磷、铁,含有极丰富的蛋白质、维他命、矿物质等营养成分,所以,鱼泡具有补肾虚、健腰膝、养阴益精及滋润养颜的作用。对于体质虚弱、真阴亏损、精神过劳、房劳过度的人士,作为进补,至为合适。
发明内容
本发明提供一种辣味鮰鱼泡的制作方法。
包括以下步骤:
(1)、将新鲜的斑点叉尾鮰放在水池中暂养2天,在这其中,去除死鱼及身体状况不佳的鱼;
(2)、2天后,将斑点叉尾鮰取去宰杀、取出鱼泡,放气、去杂、清洗;
(3)、清洗过的鮰鱼泡放入真空渗透仪中进行中空渗透,时间为5-10min;所述的真空渗透液由栀子提取物、广藿香提取物、鱼腥草提取物、川贝母提取物、,麻黄提取物、摈榔提取物、金钱草提取物、水按0.12:0.25:0.21:0.3:0.2:0.4:0.8:77的重量比配比而成;
(4)、将真空渗透的鮰鱼泡放入腌料中腌制1-2小时;所述的腌料由以下重量份原料混合而成:辣椒粉50-60份、黑胡椒粉12-14份、芥末粉8-16份、姜粉4-10份、白糖10-16份、百里香粉12-18份、香草粉5-10份、水180-220份;
(5)、腌制过的鮰鱼泡在200-250℃高温蒸汽下蒸煮1-2min,然后取出进行冷冻干燥;
(6)、消毒、包装。
进一步,包括以下步骤:
1)、将新鲜的斑点叉尾鮰放在水池中暂养2天,在这其中,去除死鱼及身体状况不佳的鱼;
(2)、2天后,将斑点叉尾鮰取去宰杀、取出鱼泡,放气、去杂、清洗;
(3)、清洗过的鮰鱼泡放入真空渗透仪中进行中空渗透,时间为6min;所述的真空渗透液由栀子提取物、广藿香提取物、鱼腥草提取物、川贝母提取物、,麻黄提取物、摈榔提取物、金钱草提取物、水按0.12:0.25:0.21:0.3:0.2:0.4:0.8:77的重量比配比而成;
(4)、将真空渗透的鮰鱼泡放入腌料中腌制1.3小时;所述的腌料由以下重量份原料混合而成:辣椒粉52份、黑胡椒粉13份、芥末粉12份、姜粉8份、白糖12份、百里香粉14份、香草粉8份、水180份;
(5)、腌制过的鮰鱼泡在230℃高温蒸汽下蒸煮2min,然后取出进行冷冻干燥;
(6)、消毒、包装。
进一步,包括以下步骤:
1)、将新鲜的斑点叉尾鮰放在水池中暂养2天,在这其中,去除死鱼及身体状况不佳的鱼;
(2)、2天后,将斑点叉尾鮰取去宰杀、取出鱼泡,放气、去杂、清洗;
(3)、清洗过的鮰鱼泡放入真空渗透仪中进行中空渗透,时间为8min;所述的真空渗透液由栀子提取物、广藿香提取物、鱼腥草提取物、川贝母提取物、,麻黄提取物、摈榔提取物、金钱草提取物、水按0.12:0.25:0.21:0.3:0.2:0.4:0.8:77的重量比配比而成;
(4)、将真空渗透的鮰鱼泡放入腌料中腌制1-2小时;所述的腌料由以下重量份原料混合而成:辣椒粉60份、黑胡椒粉11份、芥末粉12份、姜粉7份、白糖15份、百里香粉14份、香草粉8份、水200份;
(5)、腌制过的鮰鱼泡在230℃高温蒸汽下蒸煮1.2in,然后取出进行冷冻干燥;
(6)、消毒、包装。
本发明制作的鱼泡风味特,通过真空渗透步骤将中药成份渗透到鱼泡中,增加鱼泡的保健效果。通过冷冻干燥的鱼泡,储存时间更长。
具体实施方式
实施例1
一种辣味鮰鱼泡的制作方法:
(1)、将新鲜的斑点叉尾鮰放在水池中暂养2天,在这其中,去除死鱼及身体状况不佳的鱼;
(2)、2天后,将斑点叉尾鮰取去宰杀、取出鱼泡,放气、去杂、清洗;
(3)、清洗过的鮰鱼泡放入真空渗透仪中进行中空渗透,时间为6min;所述的真空渗透液由栀子提取物、广藿香提取物、鱼腥草提取物、川贝母提取物、,麻黄提取物、摈榔提取物、金钱草提取物、水按0.12:0.25:0.21:0.3:0.2:0.4:0.8:77的重量比配比而成;
(4)、将真空渗透的鮰鱼泡放入腌料中腌制1.3小时;所述的腌料由以下重量份原料混合而成:辣椒粉52份、黑胡椒粉13份、芥末粉12份、姜粉8份、白糖12份、百里香粉14份、香草粉8份、水180份;
(5)、腌制过的鮰鱼泡在230℃高温蒸汽下蒸煮2min,然后取出进行冷冻干燥;
(6)、消毒、包装。
一种辣味鮰鱼泡的制作方法,包括以下步骤:
(1)、将新鲜的斑点叉尾鮰放在水池中暂养2天,在这其中,去除死鱼及身体状况不佳的鱼;
(2)、2天后,将斑点叉尾鮰取去宰杀、取出鱼泡,放气、去杂、清洗;
(3)、清洗过的鮰鱼泡放入真空渗透仪中进行中空渗透,时间为8min;所述的真空渗透液由栀子提取物、广藿香提取物、鱼腥草提取物、川贝母提取物、,麻黄提取物、摈榔提取物、金钱草提取物、水按0.12:0.25:0.21:0.3:0.2:0.4:0.8:77的重量比配比而成;
(4)、将真空渗透的鮰鱼泡放入腌料中腌制1-2小时;所述的腌料由以下重量份原料混合而成:辣椒粉60份、黑胡椒粉11份、芥末粉12份、姜粉7份、白糖15份、百里香粉14份、香草粉8份、水200份;
(5)、腌制过的鮰鱼泡在230℃高温蒸汽下蒸煮1.2in,然后取出进行冷冻干燥;
(6)、消毒、包装。
以上所述,仅是本发明的较佳实施例而已,并非是对本发明作其它形式的限制,任何熟悉本专业的技术人员可能利用上述揭示的技术内容加以变更或改型为等同变化的等效实施例。但是凡是未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与改型,仍属于本发明技术方案的保护范围。
Claims (3)
1.一种辣味鮰鱼泡的制作方法,其特征在于,包括以下步骤:
(1)、将新鲜的斑点叉尾鮰放在水池中暂养2天,在这其中,去除死鱼及身体状况不佳的鱼;
(2)、2天后,将斑点叉尾鮰取去宰杀、取出鱼泡,放气、去杂、清洗;
(3)、清洗过的鮰鱼泡放入真空渗透仪中进行中空渗透,时间为5-10min;所述的真空渗透液由栀子提取物、广藿香提取物、鱼腥草提取物、川贝母提取物、,麻黄提取物、摈榔提取物、金钱草提取物、水按0.12:0.25:0.21:0.3:0.2:0.4:0.8:77的重量比配比而成;
(4)、将真空渗透的鮰鱼泡放入腌料中腌制1-2小时;所述的腌料由以下重量份原料混合而成:辣椒粉50-60份、黑胡椒粉12-14份、芥末粉8-16份、姜粉4-10份、白糖10-16份、百里香粉12-18份、香草粉5-10份、水180-220份;
(5)、腌制过的鮰鱼泡在200-250℃高温蒸汽下蒸煮1-2min,然后取出进行冷冻干燥;
(6)、消毒、包装。
2.根据权利要求1所述的辣味鮰鱼泡的制作方法,其特征在于,包括以下步骤:
(1)、将新鲜的斑点叉尾鮰放在水池中暂养2天,在这其中,去除死鱼及身体状况不佳的鱼;
(2)、2天后,将斑点叉尾鮰取去宰杀、取出鱼泡,放气、去杂、清洗;
(3)、清洗过的鮰鱼泡放入真空渗透仪中进行中空渗透,时间为6min;所述的真空渗透液由栀子提取物、广藿香提取物、鱼腥草提取物、川贝母提取物、,麻黄提取物、摈榔提取物、金钱草提取物、水按0.12:0.25:0.21:0.3:0.2:0.4:0.8:77的重量比配比而成;
(4)、将真空渗透的鮰鱼泡放入腌料中腌制1.3小时;所述的腌料由以下重量份原料混合而成:辣椒粉52份、黑胡椒粉13份、芥末粉12份、姜粉8份、白糖12份、百里香粉14份、香草粉8份、水180份;
(5)、腌制过的鮰鱼泡在230℃高温蒸汽下蒸煮2min,然后取出进行冷冻干燥;
(6)、消毒、包装。
3.根据权利要求1所述的辣味鮰鱼泡的制作方法,其特征在于,包括以下步骤:
(1)、将新鲜的斑点叉尾鮰放在水池中暂养2天,在这其中,去除死鱼及身体状况不佳的鱼;
(2)、2天后,将斑点叉尾鮰取去宰杀、取出鱼泡,放气、去杂、清洗;
(3)、清洗过的鮰鱼泡放入真空渗透仪中进行中空渗透,时间为8min;所述的真空渗透液由栀子提取物、广藿香提取物、鱼腥草提取物、川贝母提取物、,麻黄提取物、摈榔提取物、金钱草提取物、水按0.12:0.25:0.21:0.3:0.2:0.4:0.8:77的重量比配比而成;
(4)、将真空渗透的鮰鱼泡放入腌料中腌制1-2小时;所述的腌料由以下重量份原料混合而成:辣椒粉60份、黑胡椒粉11份、芥末粉12份、姜粉7份、白糖15份、百里香粉14份、香草粉8份、水200份;
(5)、腌制过的鮰鱼泡在230℃高温蒸汽下蒸煮1.2in,然后取出进行冷冻干燥;
(6)、消毒、包装。
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