CN107410858A - 一种麻辣即食素鱼排的制备方法 - Google Patents
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Abstract
本发明公开了一种麻辣即食素鱼排的制备方法，包括鱼肉粒的预处理、面粉及胡萝卜和调味料的处理、烤制过程以及素鱼排的初步成形、裹料油炸制得麻辣即食素鱼排以及真空包装、杀菌等过程。本发明制得的麻辣即食素鱼排鲜香可口，营养丰富，方便即食，老少皆宜，是休闲的；本发明以面粉作为基础食料，辅以鱼肉、调味料进行调味，大大节约了制作成本，同时达到现代人对素食主义的追求；本发明在鱼肉的处理过程中是切碎成颗粒，并且经过腌制、油炸，在食用的过程中会嚼到鱼肉粒，口感独特；本发明在原料中还添加了胡萝卜丁，在改进鱼排的口感上，更增加了鱼排中胡萝卜素、维生素A、维生素B1、维生素B2、花青素的量，提高了营养价值。
Description
技术领域
本发明属于食品加工领域，具体是一种麻辣即食素鱼排的制备方法。
背景技术
随着饮食文化不断的发展，人们的生活水平得到日益改善和提高。人们对膳食要求不再单纯地停留在过去适口饱腹的基本要求，进而更加注重营养结构的平衡。现如今保健意识的提高已近乎于全民化,含有大量的脂类、糖类、盐类的食品渐受冷遇，因为它们的存在会引起人体发胖从而引发心脑血管等一系列疾病。而素食因蛋白含量高，胆固醇含量低等特点，是高血压、冠心病及动脉硬化等患者选择较为理想的食品之一，并日益受到广大消费者的青睐。
素鱼排以淀粉或者豆制品为主要原料，辅以鱼肉调味，蛋白含量高，胆固醇含量低，符合现代人对素食营养的追求。
发明内容
本发明的目的在于提供一种麻辣即食素鱼排的制备方法，通过以面粉为主要原料，辅以鱼肉、调味料调味，使得制得的素鱼排符合现代人的素食主义，同时，口味鲜美，营养丰富。
本发明的目的可以通过以下技术方案实现：
一种麻辣即食素鱼排的制备方法，包括如下步骤：
A、选择新鲜的鱼，取背部鱼肉，放在流水下冲洗5-8min后置于绞肉机切成颗粒状的鱼肉粒，将鱼肉粒放入腌制调味液中腌制55-75min后置于120-130℃油锅中炸10-15s；
B、将面粉置于容器中加清水和盐，搅拌成糊状，胡萝卜切小粒、姜、蒜切末加入面粉糊中，搅拌混合均匀；
C、将腌制炸好的鱼肉粒加入上面的面粉糊中，再加入辣椒粉、花椒粉、孜然粉，搅拌均匀；
D、取椭圆形、圆形或者鱼形模具并在其内侧涂抹花生油，将得到的面粉糊置于模具中小火烤制7-9min，揭下成形鱼排，在表面刷上裹浆粉溶液，放入100-110℃油锅中炸1.2-1.5min；
E、将炸好的鱼排充分冷却后，进行真空包装，在120-125℃下杀菌16-20min，即得麻辣即食素鱼排。
所述步骤A中鱼为鲢鱼、黑鱼、草鱼中的一种。
所述步骤A中腌制调味液的制备方法为：取重量份的生姜2-4份、桂皮1-3份、八角0.5-2份、大蒜2-4份、薄荷0.5-1份加入200份清水中煮1.5-2h。
所述步骤B和C中面粉、清水、盐、胡萝卜、姜、蒜、鱼肉粒、辣椒粉、花椒粉的重量之比为100:60-70:7-9:10-20：3-5:3-5:15-20:6-9:6-9。
所述步骤D中模具的厚度为2-3cm。
所述步骤D中裹浆粉溶液的配方为：味精1-3份、孜然粉0.5-1份、黑胡椒粉0.5-1份、小麦淀粉5-10份、清水65-70份。
所述步骤E中进行真空包装用的真空袋为透明复合食品袋，真空度为0.08MPa。
本发明的有益效果：本发明制得的麻辣即食素鱼排鲜香可口，营养丰富，方便即食，老少皆宜，是休闲的；本发明以面粉作为基础食料，辅以鱼肉、调味料进行调味，大大节约了制作成本，同时达到现代人对素食主义的追求；本发明在鱼肉的处理过程中是切碎成颗粒，并且经过腌制、油炸，在食用的过程中会嚼到鱼肉粒，口感独特；本发明在原料中还添加了胡萝卜丁，在改进鱼排的口感上，更增加了鱼排中胡萝卜素、维生素A、维生素B1、维生素B2、花青素的量，提高了营养价值。
具体实施方式
下面将结合实施例对本发明的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其它实施例，都属于本发明保护的范围。
实施例1
一种麻辣即食素鱼排的制备方法，包括如下步骤：
A、选择新鲜的黑鱼，取背部鱼肉，放在流水下冲洗5min后置于绞肉机切成颗粒状的鱼肉粒，将鱼肉粒放入腌制调味液中腌制55min后置于120℃油锅中炸10s；
B、将100份面粉置于容器中加60份清水和7份盐，搅拌成糊状，10份胡萝卜切小粒、3份姜、3份蒜切末加入面粉糊中，搅拌混合均匀；
C、将15份腌制炸好的鱼肉粒加入上面的面粉糊中，再加入6份辣椒粉、6份花椒粉、3份孜然粉，搅拌均匀；
D、取椭圆形、厚度为2cm的模具并在其内侧涂抹花生油，将得到的面粉糊置于模具中小火烤制7min，揭下成形鱼排，在表面刷上裹浆粉溶液，放入100℃油锅中炸1.2min；
E、将炸好的鱼排充分冷却后，进行真空包装，在120℃下杀菌20min，即得麻辣即食素鱼排。
步骤A中腌制调味液的制备方法为：取重量份的生姜2份、桂皮1份、八角0.5份、大蒜2份、薄荷0.5份加入200份清水中煮1.5h。
步骤D中裹浆粉溶液的配方为：味精1份、孜然粉0.5份、黑胡椒粉0.5份、小麦淀粉5份、清水65份。
步骤E中进行真空包装用的真空袋为透明复合食品袋，真空度为0.08MPa。
实施例2
一种麻辣即食素鱼排的制备方法，包括如下步骤：
A、选择新鲜的鱼，取背部鱼肉，放在流水下冲洗7min后置于绞肉机切成颗粒状的鱼肉粒，将鱼肉粒放入腌制调味液中腌制65min后置于125℃油锅中炸12s；
B、将100份面粉置于容器中加65份清水和8份盐，搅拌成糊状，15份胡萝卜切小粒、4份姜、4份蒜切末加入面粉糊中，搅拌混合均匀；
C、将18份腌制好的鱼肉粒加入上面的面粉糊中，再加入7份辣椒粉、8份花椒粉、4份孜然粉，搅拌均匀；
D、取圆形、厚度为2.5cm模具并在其内侧涂抹花生油，将得到的面粉糊置于模具中小火烤制8min，揭下成形鱼排，在表面刷上裹浆粉溶液，放入105℃油锅中炸1.4min；
E、将炸好的鱼排充分冷却后，进行真空包装，在123℃下杀菌18min，即得麻辣即食素鱼排。
步骤A中腌制调味液的制备方法为：取重量份的生姜3份、桂皮2份、八角1.5份、大蒜3份、薄荷0.8份加入200份清水中煮1.8h。
步骤D中裹浆粉溶液的配方为：味精2份、孜然粉0.7份、黑胡椒粉0.8份、小麦淀粉7份、清水67份。
步骤E中进行真空包装用的真空袋为透明复合食品袋，真空度为0.08MPa。
实施例3
一种麻辣即食素鱼排的制备方法，包括如下步骤：
A、选择新鲜的鲢鱼，取背部鱼肉，放在流水下冲洗8min后置于绞肉机切成颗粒状的鱼肉粒，将鱼肉粒放入腌制调味液中腌制75min后置于130℃油锅中炸15s；
B、将100份面粉置于容器中加70份清水和9份盐，搅拌成糊状，20份胡萝卜切小粒、5份姜、5份蒜、切末加入面粉糊中，搅拌混合均匀；
C、将20份腌制好的鱼肉粒加入上面的面粉糊中，再加入9份辣椒粉、9份花椒粉、5份孜然粉，搅拌均匀；
D、取鱼形、厚度为3cm的模具并在其内侧涂抹花生油，将得到的面粉糊置于模具中小火烤制9min，揭下成形鱼排，在表面刷上裹浆粉溶液，放入110℃油锅中炸1.5min；
E、将炸好的鱼排充分冷却后，进行真空包装，在125℃下杀菌16min，即得麻辣即食素鱼排。
步骤A中腌制调味液的制备方法为：取重量份的生姜4份、桂皮3份、八角2份、大蒜4份、薄荷1份加入200份清水中煮2h。
步骤D中裹浆粉溶液的配方为：味精3份、孜然粉1份、黑胡椒粉1份、小麦淀粉10份、清水70份。
步骤E中进行真空包装用的真空袋为透明复合食品袋，真空度为0.08MPa。
以上公开的本发明优选实施例只是用于帮助阐述本发明。优选实施例并没有详尽叙述所有的细节，也不限制该发明仅为所述的具体实施方式。显然，根据本说明书的内容，可作很多的修改和变化。本说明书选取并具体描述这些实施例，是为了更好地解释本发明的原理和实际应用，从而使所属技术领域技术人员能很好地理解和利用本发明。本发明仅受权利要求书及其全部范围和等效物的限制。
Claims (7)
1.一种麻辣即食素鱼排的制备方法，其特征在于，包括如下步骤：
A、选择新鲜的鱼，取背部鱼肉，放在流水下冲洗5-8min后置于绞肉机切成颗粒状的鱼肉粒，将鱼肉粒放入腌制调味液中腌制55-75min后置于120-130℃油锅中炸10-15s；
B、将面粉置于容器中加清水和盐，搅拌成糊状，胡萝卜切小粒、姜、蒜切末加入面粉糊中，搅拌混合均匀；
C、将腌制炸好的鱼肉粒加入上面的面粉糊中，再加入辣椒粉、花椒粉、孜然粉，搅拌均匀；
D、取椭圆形、圆形或者鱼形模具并在其内侧涂抹花生油，将得到的面粉糊置于模具中小火烤制7-9min，揭下成形鱼排，在表面刷上裹浆粉溶液，放入100-110℃油锅中炸1.2-1.5min；
E、将炸好的鱼排充分冷却后，进行真空包装，在120-125℃下杀菌16-20min，即得麻辣即食素鱼排。
2.根据权利要求1所述的一种麻辣即食素鱼排的制备方法，其特征在于，所述步骤A中鱼为鲢鱼、黑鱼、草鱼中的一种。
3.根据权利要求1所述的一种麻辣即食素鱼排的制备方法，其特征在于，所述步骤A中腌制调味液的制备方法为：取重量份的生姜2-4份、桂皮1-3份、八角0.5-2份、大蒜2-4份、薄荷0.5-1份加入200份清水中煮1.5-2h。
4.根据权利要求1所述的一种麻辣即食素鱼排的制备方法，其特征在于，所述步骤B和C中面粉、清水、盐、胡萝卜、姜、蒜、鱼肉粒、辣椒粉、花椒粉的重量之比为100:60-70:7-9:10-20：3-5:3-5:15-20:6-9:6-9。
5.根据权利要求1所述的一种麻辣即食素鱼排的制备方法，其特征在于，所述步骤D中模具的厚度为2-3cm。
6.根据权利要求1所述的一种麻辣即食素鱼排的制备方法，其特征在于，所述步骤D中裹浆粉溶液的配方为：味精1-3份、孜然粉0.5-1份、黑胡椒粉0.5-1份、小麦淀粉5-10份、清水65-70份。
7.根据权利要求1所述的一种麻辣即食素鱼排的制备方法，其特征在于，所述步骤E中进行真空包装用的真空袋为透明复合食品袋，真空度为0.08MPa。
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