CN107788323A - 一种黄陂三鲜的冷冻方法 - Google Patents
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Abstract
本发明公开了一种黄陂三鲜的冷冻方法,所述黄陂三鲜由鱼丸、肉丸和肉糕组成,其包括如下步骤:所述鱼丸用水煮沸腾3到5分钟,然后捞起摊凉;所述肉丸通过高温油炸至金黄再摊凉;所述肉糕用高温沸蒸10到15分钟后摊凉;将摊凉后的鱼丸、肉丸和肉糕统一通过自然风吹干表面,吹干时间为20分钟,这时鱼丸、肉丸和肉糕表面会起一层膜;将吹干后的鱼丸、肉丸和肉糕进行包装;将包装好后的鱼丸、肉丸和肉糕蒸煮10‑30分钟达成2次灭菌或用紫外线辐照灭菌法对食品进行灭菌,然后放置在冰窖冷冻,冷冻1至3小时。本发明具有食品不易变质、保持劲道和保质期长的特点。
Description
技术领域
本发明涉及一种黄陂三鲜的冷冻方法。
背景技术
三鲜是个复杂的工序“黄陂三鲜”也称 “黄陂三合”,由鱼丸、肉丸和肉糕组成,制作工艺繁杂。鱼丸一般选用新鲜的鲢鱼(或草鱼、鲶鱼),剖鳞剥皮去鳃剔骨,然后剁成泥,拌入鸡蛋清、姜汁、香葱、精盐、猪油、淀粉、味精和清水,搅匀,用大拇指和食指挤成一个个圆圆的丸子,逐个下锅,在水中煮至浮起,捞起备用。肉丸一般选用猪前夹肉剁成馅状,配上少许鱼泥(鱼红,做鱼丸后的材料)和各种调料,用汤匙弄成肉丸,在油锅中炸熟。肉糕跟肉丸的用料相同,知识工艺复杂一些,要在蒸笼里铺上煎好的豆腐皮(千张皮),将鱼肉糊摊平在上面,蒸熟后切成几大块,抹上蛋黄,再蒸半个小时后出笼,摊凉后切成长条状。这三样菜合烧杂烩,肉有鱼香,鱼有肉味,食鱼不见鱼,吃肉不见肉,色相味美,清淡可口。
黄陂三鲜这道湖北黄陂名菜,以前是没有具体保存方法的,传统的都是把它做好直接放到冰箱里冰冻,拿出来吃的时候就像冻豆腐一样完全变了味道,完全没有口感,而且这样最多也就能保存3到4天的样子。
发明内容
本发明实施例所要解决的技术问题在于,提供一种食品不易变质、保持劲道和保质期长的黄陂三鲜的冷冻方法。
为解决上述技术问题,本发明提供了一种黄陂三鲜的冷冻方法,所述黄陂三鲜由鱼丸、肉丸和肉糕组成,其包括如下步骤:
(1)所述鱼丸用水煮沸腾3到5分钟,然后捞起摊凉;所述肉丸通过高温油炸至金黄再摊凉;所述肉糕用高温沸蒸10到15分钟后摊凉;
(2)将所述步骤(1)中摊凉后的鱼丸、肉丸和肉糕统一通过自然风吹干表面,吹干时间为20分钟,这时鱼丸、肉丸和肉糕表面会起一层膜;
(3)将所述步骤(2)中吹干后的鱼丸、肉丸和肉糕进行包装;
(4)将所述步骤(3)包装好后的鱼丸、肉丸和肉糕蒸煮10-30分钟达成2次灭菌或用紫外线辐照灭菌法对食品进行灭菌,然后放置在冰窖冷冻,冷冻1至3小时。
优选的,所述步骤(3)的包装方式是真空包装或密封包装,真空包装时的抽真空压控制在0.2MPa,抽真空压的时间不要超过40秒。
优选的,所述步骤(3)包装时的抽真空压控制在0.2MPa,抽真空压的时间不要超过40秒。
优选的,所述步骤(3)包装时袋内添加有防腐剂。
优选的,所述防腐剂是山梨酸钾。
实施本发明实施例,具有如下有益效果:
本发明首先把黄陂三鲜(鱼丸、肉丸、肉糕)分别高温水煮、高温油炸、高温沸蒸,鱼丸用水煮沸腾3到5分钟后捞起摊凉;肉丸通过高温油炸至金黄再摊凉;肉糕用高温沸蒸10到15分钟后摊凉,然后统一通过自然风吹干表面,时间约20分钟左右,让鱼丸、肉丸和肉糕表面起一层膜,起到保护作用,这层膜可以保证它在结冰(冰冻)的情况下不会走失水分,起到保鲜口感的效果,再对鱼丸、肉丸和肉糕进行包装,包装可以是真空包装,也可以是密封的有助于鱼丸、肉丸、肉糕在产时间冰冻的情况下可以保存水分;食物在长期冰冻的情况下也是会挥发掉食品的水分的,所以包装就相当于保鲜膜的效果,能把水分留住,保证口感;包装完了蒸煮10-30分钟达成2次灭菌或用紫外线辐照灭菌法对食品进行灭菌,可以有效地杀灭在其中的微波生物(如大肠杆菌、霉菌)或使细菌总数大副下降从而起到食品杀菌保鲜作用对包装好了的食品进行灭菌,然后放置在冰窖冷冻,冰冻1至3小时即可,通过这种方法黄陂三鲜可以保存6个月;这样也可以把黄陂三鲜推出湖北,让更多的人可以品尝到。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面将结合具体实施例对本发明作进一步地详细描述。
本发明实施例一种黄陂三鲜的冷冻方法,黄陂三鲜由鱼丸、肉丸和肉糕组成,其包括如下步骤:
(1)鱼丸用水煮沸腾3到5分钟,然后捞起摊凉;肉丸通过高温油炸至金黄再摊凉;所述肉糕用高温沸蒸10到15分钟后摊凉;
(2)将步骤(1)中摊凉后的鱼丸、肉丸和肉糕统一通过自然风吹干表面,吹干时间为20分钟,这时鱼丸、肉丸和肉糕表面会起一层膜;
(3)将步骤(2)中吹干后的鱼丸、肉丸和肉糕进行包装;
(4)将步骤(3)包装好后的鱼丸、肉丸和肉糕蒸煮10-30分钟达成2次灭菌或用紫外线辐照灭菌法对食品进行灭菌,然后放置在冰窖冷冻,冷冻1至3小时。
优选的,步骤(3)的包装方式是真空包装或密封包装,真空包装时的抽真空压控制在0.2MPa,抽真空压的时间不要超过40秒。
优选的,步骤(3)包装时的抽真空压控制在0.2MPa,抽真空压的时间不要超过40秒。
优选的,步骤(3)包装时袋内添加有防腐剂。
优选的,防腐剂是山梨酸钾。
本发明首先把黄陂三鲜(鱼丸、肉丸、肉糕)分别高温水煮、高温油炸、高温沸蒸,鱼丸用水煮沸腾3到5分钟后捞起摊凉;肉丸通过高温油炸至金黄再摊凉;肉糕用高温沸蒸10到15分钟后摊凉,然后统一通过自然风吹干表面,时间约20分钟左右,让鱼丸、肉丸和肉糕表面起一层膜,起到保护作用,这层膜可以保证它在结冰(冰冻)的情况下不会走失水分,起到保鲜口感的效果,再对鱼丸、肉丸和肉糕进行包装,包装可以是真空包装,也可以是密封的有助于鱼丸、肉丸、肉糕在产时间冰冻的情况下可以保存水分;食物在长期冰冻的情况下也是会挥发掉食品的水分的,所以包装就相当于保鲜膜的效果,能把水分留住,保证口感;包装完了蒸煮10-30分钟达成2次灭菌或用紫外线辐照灭菌法对食品进行灭菌,可以有效地杀灭在其中的微波生物(如大肠杆菌、霉菌)或使细菌总数大副下降从而起到食品杀菌保鲜作用对包装好了的食品进行灭菌,然后放置在冰窖冷冻,冰冻1至3小时即可,通过这种方法黄陂三鲜可以保存6个月;这样也可以把黄陂三鲜推出湖北,让更多的人可以品尝到。
以上所揭露的仅为本发明一种较佳实施例而已,当然不能以此来限定本发明之权利范围,因此依本发明权利要求所作的等同变化,仍属本发明所涵盖的范围。
Claims (4)
1.一种黄陂三鲜的冷冻方法,所述黄陂三鲜由鱼丸、肉丸和肉糕组成,
其特征在于:其包括如下步骤:
(1)所述鱼丸用水煮沸腾3到5分钟,然后捞起摊凉;所述肉丸通过高温油炸至金黄再摊凉;所述肉糕用高温沸蒸10到15分钟后摊凉;
(2)将所述步骤(1)中摊凉后的鱼丸、肉丸和肉糕统一通过自然风吹干表面,吹干时间为20分钟,这时鱼丸、肉丸和肉糕表面会起一层膜;
(3)将所述步骤(2)中吹干后的鱼丸、肉丸和肉糕进行包装;
(4)将所述步骤(3)包装好后的鱼丸、肉丸和肉糕蒸煮10-30分钟达成2次灭菌或用紫外线辐照灭菌法对食品进行灭菌,然后放置在冰窖冷冻,冷冻1至3小时。
2.如权利要求1所述的黄陂三鲜的冷冻方法,其特征在于:所述步骤(3)的包装方式是真空包装或密封包装,真空包装时的抽真空压控制在0.2MPa,抽真空压的时间不要超过40秒。
3.如权利要求2所述的黄陂三鲜的冷冻方法,其特征在于:所述步骤(3)包装时袋内添加有防腐剂。
4.如权利要求3所述的黄陂三鲜的冷冻方法,其特征在于:所述防腐剂是山梨酸钾。
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CN103478761A (zh) * | 2013-08-16 | 2014-01-01 | 大连民族学院 | 一种低脂肉丸的制备方法 |
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