CN107811230A - 一种软壳蟹罐头 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明属于食品制备技术领域,涉及一种软壳蟹罐头;其主要原料为:软壳蟹、板栗和九层塔等;其制备工艺为:选新鲜的软壳蟹洗净并盐渍,将盐渍好的软壳蟹放入有即墨老酒和麦饭石水的蒸锅中蒸煮,将蒸煮好的软壳蟹烟熏并配汁,最后装罐并封口杀菌;本发明不含添加剂且味道鲜美,其选用的原料绿色纯天然,配方科学合理,配置工艺简单,营养丰富,食用方便,应用环境友好。
Description
技术领域:
本发明属于食品制备技术领域,涉及一种以软壳蟹为主要原料混合制成的罐头,具体涉及一种以软壳蟹、板栗和九层塔等为原料制成的软壳蟹罐头。
背景技术:
随着中国经济的不断发展,人们生活逐渐提高,方便、健康、营养、安全的罐头食品正越来越受到消费者的青睐,罐头行业有着广阔的发展空间,国内外的罐头主要分为肉类、禽类、水果类、蔬菜类和其他类,其他类包括坚干果类和糖类罐头等。罐头的益处非常多,比如保留了新鲜原料的营养,而且不含有害添加剂,因此罐头食品是安全、营养、健康的一个好选择,罐头食品种类很丰富,其中肉类、蔬菜、水果一应俱全,而且口味也很丰富,打开罐头即可享受美味,可以省去厨房里忙碌的时间,而且罐头的包装大多是环保可以降解的,对环境非常友好,另外罐头不需要低温冷藏,可以节约电能。2008年以来,居民消费水平的提高和饮食结构的变化使得肉罐头特别是海鲜罐头的消费呈现稳步增长势头,因此发明一种原料丰富,营养健康的海鲜罐头会很受消费者欢迎。
螃蟹是深受广大人民群众喜欢的海鲜之一,营养较高,含有非常丰富的蛋白质,钙、磷、铁和维生素A、磷脂,而且蟹肉中的蛋白质属于优质蛋白,而且特别容易消化吸收,软壳蟹则是蟹褪壳后不久的一个短暂形态,蟹一生经过13次褪壳,每一次蜕变长大就是新的生命开始一般,在脱壳同时还脱去鳃、食囊、内脏,因而全身没有原来的一丝污垢,软壳蟹在自然界非常难得,因为螃蟹新的外壳会在脱壳的数小时后接触到水而逐渐变硬,软壳蟹不同于一般的螃蟹在于肉质细嫩,香味浓郁,且全身可食用。螃蟹美味鲜香,但容易变质,保存时间短,在日常食用的时候比较麻烦,因为螃蟹的外壳比较坚硬,去壳非常繁琐,而且正常螃蟹有多处不能进行食用,如螃蟹腮等,而且螃蟹属于寒性食物,不能够多吃。中国专利CN201610743759.8公开了一种生蟹罐头及其制备方法,将生蟹置于清水中,每12小时换一次水,置于干燥处晾干后放入罐中,再加入茴香、八角、花椒等调料,最后密封保存即得生蟹罐头,但此产品不能开盖即食,食用前需加热处理,不便于现在生活节奏快的人群;如中国专利CN200610052929.4公开了一种蟹加工食品的生产工艺,其工艺为:将蟹块用酸性氧化电位水浸泡后纯水洗涤,用臭氧水浸泡1-3h,再次纯水洗涤后,用食盐水浸泡8小时以上,再修整蟹边角、洗去盐分,加入调配酒水后,密封冷藏,得所述蟹加工食品,但此发明所用的蟹食用前需手工去壳,食用过程较为繁琐;目前,螃蟹类的食品种类较少,难以满足消费者需求,将软壳蟹和多种保健食材混合制成罐头,既能够使螃蟹长时间保存,吃起来简便且全身能够食用,而且加入九层塔、桂圆等温补中草药,中和了螃蟹的寒性,增加了营养,因此发明一种原料丰富,营养健康的软壳蟹罐头产品很有市场前景。
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保健食材和软壳蟹为主要原料按比例混合制成的软壳蟹罐头。
为了实现上述目的,本发明涉及的软壳蟹罐头中各原料重量组份为:软壳蟹150-180份,艾草30-45份,红糖20-30份,九层塔5-10份,板栗10-15份,黄芪5-10份,即墨老酒3-5份,干银耳3-5份,海蓬菜15-20份,椰浆5-10份,冰糖3-5份;
本发明涉及的软壳蟹罐头制备工艺是:
(1)备料:选用新鲜的软壳蟹,用水洗净后备用;
(2)盐渍:将步骤(1)得到的软壳蟹采用重量浓度为15-20%的盐水进行盐渍,新鲜软壳蟹的盐渍时间为20-30分钟,盐水与软壳蟹的重量比为2:1,盐渍后用清水将软壳蟹冲洗1-2次,并沥干水分;
(3)蒸煮:按重量组份称取即墨老酒和麦饭石水,按重量比例1:2放到蒸锅下层,将步骤(2)得到的软壳蟹腹部朝上放到蒸锅上层,大火煮沸后,蒸5-10分钟取出;
(4)烟熏:将步骤(3)的得到的软壳蟹上的壳打开,按重量组份称取九层塔、板栗和黄芪,磨成细粉放入蟹壳内,盖上蟹壳,用绳子绑好软壳蟹,将艾草和红糖放入锅底,软壳蟹放入锅内架子上,密闭加热15-20分钟后自然冷却,取出软壳蟹并去掉绳子;
(5)配汁:将干银耳放入冷水中泡发1小时,剪掉底部黄色的部分,掰成碎块放入炖盅,将海蓬菜放入沸水锅中烫1-2分钟,再放入冷水中浸泡15-20分钟,取出放入炖盅,炖盅里再加入冰糖,倒入椰浆,将炖盅加满麦饭石水并搅拌均匀,盖上盖子放入炖锅隔水炖煮,水开后再炖1.5-2小时,冷却过滤得汤汁;
(6)装罐:将步骤(4)得到的软壳蟹和步骤(5)得到的汤汁在常温情况下,按照2:1的比例用多功能灌装机进行称量灌装,并在罐中留有10%的空间;
(7)封口:将上述装有软壳蟹肉的罐头铁罐加热至80-90℃,在压力0.05MPA-0.06MPA条件下,通过真空封罐机封口,得到真空密封罐头,并用罐头真空度测定仪检测真空度;
(8)杀菌:将真空密封罐头送到蒸汽杀菌锅中,在118-121℃的温度、0.1MPA-0.15MPA的压力下下,杀菌20-30分钟,自然冷却,制得产品软壳蟹罐头,开罐即食,味道鲜美,亦可与其他食材混合烹饪,营养丰富,食用方便。
本发明与现有技术相比,其制备工艺绿色健康,产品食用方便,营养丰富,鲜香可口,肉质细腻,粉酥油黏,柔软滋润,食用方式多样,便于保存,生产环境友好。
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:
本实施例涉及的软壳蟹罐头各原料重量组份为:软壳蟹180份,艾草45份,红糖30份,九层塔10份,板栗15份,黄芪10份,即墨老酒5份,干银耳5份,海蓬菜20份,椰浆10份,冰糖5份;
本发明涉及的软壳蟹罐头制备工艺是:
(1)备料:选用新鲜的软壳蟹,用水洗净后备用;
(2)盐渍:将步骤(1)得到的软壳蟹采用重量浓度为20%的盐水进行盐渍,新鲜软壳蟹的盐渍时间为30分钟,盐水与软壳蟹的重量比为2:1,盐渍后用清水将软壳蟹冲洗2次,并沥干水分;
(3)蒸煮:按重量组份称取即墨老酒和麦饭石水,按重量比例1:2放到蒸锅下层,将步骤(2)得到的软壳蟹腹部朝上放到蒸锅上层,大火煮沸后,蒸6分钟取出;
(4)烟熏:将步骤(3)的得到的软壳蟹上的壳打开,按重量组份称取九层塔、板栗和黄芪,磨成细粉放入蟹壳内,盖上蟹壳,用绳子绑好软壳蟹,将艾草和红糖放入锅底,软壳蟹放入锅内架子上,密闭加热20分钟后自然冷却,取出软壳蟹并去掉绳子;
(5)配汁:将干银耳放入冷水中泡发1小时,剪掉底部黄色的部分,掰成碎块放入炖盅,将海蓬菜放入沸水锅中烫2分钟,再放入冷水中浸泡15分钟,取出放入炖盅,炖盅里再加入冰糖,倒入椰浆,将炖盅加满麦饭石水并搅拌均匀,盖上盖子放入炖锅隔水炖煮,水开后再炖2小时,冷却过滤得汤汁;
(6)装罐:将步骤(4)得到的软壳蟹和步骤(5)得到的汤汁在常温情况下,按照2:1的比例用多功能灌装机进行称量灌装,并在罐中留有10%的空间;
(7)封口:将上述装有软壳蟹肉的罐头铁罐加热至90℃,在压力0.058MPA条件下,通过真空封罐机封口,得到真空密封罐头,并用罐头真空度测定仪检测真空度;
(8)杀菌:将真空密封罐头送到蒸汽杀菌锅中,在119℃的温度、0.13MPA的压力下下,杀菌30分钟,自然冷却,制得产品软壳蟹罐头,开罐即食,味道鲜美,亦可与其他食材混合烹饪,营养丰富,老少咸宜。
实施例2:
本实施例与实施例1不同之处在于软壳蟹罐头中各原料重量组份为:软壳蟹150份,艾草40份,红糖20份,九层塔5份,板栗10份,黄芪10份,即墨老酒3份,银耳5份,海蓬菜15份,椰浆5份,冰糖3份;制备工艺同实施例1,制得的产品鲜香爽口,味道鲜美,营养价值高,具有护肝保肝、增强抗疲劳、延缓衰老的作用,开罐加热即食,配以即墨老酒,螃蟹性寒,即墨老酒活血暖胃,且蟹肉的鲜香和即墨老酒的甘醇在口感上非常搭配,满口生香,回味无穷。
实施例3:
本实施例与实施例1不同之处在于软壳蟹罐头中各原料重量组份为:软壳蟹180份,艾草30份,红糖20份,九层塔5份,板栗10份,黄芪5份,即墨老酒5份,银耳15份,海蓬菜15份,椰浆5份,冰糖3份;制备工艺同实施例1,制得的产品鲜味十足,营养丰富,食用200-300g软壳蟹罐头,既能够解决饥饿问题,又能够补充营养,是出门在外、长途旅行必备佳品。
实施例4:
选用实施例3制备的软壳蟹罐头制备避风塘炒蟹,将软壳蟹从罐头中取出,切块全部拍上淀粉备用,起油锅,油八成热时,放入软壳蟹块,至蟹块颜色金黄时将其捞出,将蒜蓉,姜末,葱末,豆豉倒入炒锅中加热,放入干辣椒和炸蟹块不断翻炒,根据个人口味加入生抽、白糖和黄酒,继续拌炒入味至蒜蓉成焦黄色,即可捞起盛盘,避风塘炒蟹做法简单,脆而不焦,鲜香可口,蒜香浓郁,营养健康,适合全家食用。
Claims (1)
1.一种软壳蟹罐头,其特征在于其原料重量组份为:软壳蟹150-180份,艾草30-45份,红糖20-30份,九层塔5-10份,板栗10-15份,黄芪5-10份,即墨老酒3-5份,干银耳3-5份,海蓬菜15-20份,椰浆5-10份,冰糖3-5份;其具体制备工艺包含下列步骤:
(1)备料:选用新鲜的软壳蟹,用水洗净后备用;
(2)盐渍:将步骤(1)得到的软壳蟹采用重量浓度为15-20%的盐水进行盐渍,新鲜软壳蟹的盐渍时间为20-30分钟,盐水与软壳蟹的重量比为2:1,盐渍后用清水将软壳蟹冲洗1-2次,并沥干水分;
(3)蒸煮:按重量组份称取即墨老酒和麦饭石水,按重量比例1:2放到蒸锅下层,将步骤(2)得到的软壳蟹腹部朝上放到蒸锅上层,大火煮沸后,蒸5-10分钟取出;
(4)烟熏:将步骤(3)的得到的软壳蟹上的壳打开,按重量组份称取九层塔、板栗和黄芪,磨成细粉放入蟹壳内,盖上蟹壳,用绳子绑好软壳蟹,将艾草和红糖放入锅底,软壳蟹放入锅内架子上,密闭加热15-20分钟后自然冷却,取出软壳蟹并去掉绳子;
(5)配汁:将干银耳放入冷水中泡发1小时,剪掉底部黄色的部分,掰成碎块放入炖盅,将海蓬菜放入沸水锅中烫1-2分钟,再放入冷水中浸泡15-20分钟,取出放入炖盅,炖盅里再加入冰糖,倒入椰浆,将炖盅加满麦饭石水并搅拌均匀,盖上盖子放入炖锅隔水炖煮,水开后再炖1.5-2小时,冷却过滤得汤汁;
(6)装罐:将步骤(4)得到的软壳蟹和步骤(5)得到的汤汁在常温情况下,按照2:1的比例用多功能灌装机进行称量灌装,并在罐中留有10%的空间;
(7)封口:将上述装有软壳蟹肉的罐头铁罐加热至80-90℃,在压力0.05MPA-0.06MPA条件下,通过真空封罐机封口,得到真空密封罐头,并用罐头真空度测定仪检测真空度;
(8)杀菌:将真空密封罐头送到蒸汽杀菌锅中,在118-121℃的温度、0.1MPA-0.15MPA的压力下下,杀菌20-30分钟,自然冷却,制得产品软壳蟹罐头,开罐即食,味道鲜美,亦可与其他食材混合烹饪,营养丰富,食用方便。
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