CN107822000A - 一种海星海胆粥罐头的制备方法 - Google Patents
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Abstract
本发明属于食品制备技术领域,涉及一种海星海胆粥罐头的制备方法;其制备工艺为:选新鲜的海星和海胆清洗并去腥,用鸽子肉、海底椰果肉等制备成高汤备用,将洗净并去腥的海星籽和海胆黄放入川贝枇杷膏中做成海鲜膏,再将海鲜膏和血糯米、百合等加入高汤中炖煮,将炖煮好的海星海胆粥装罐封口并灭菌即得海星海胆粥罐头;其主要原料为:海星、海胆、阿胶和血糯米等;本发明不含添加剂且味道鲜美,营养丰富,其选用的原料天然性好,配方科学合理,制备工艺简单,应用环境友好。
Description
技术领域:
本发明属于食品制备技术领域,涉及一种以海星、海胆为主要原料混合制成罐头的制备工艺,具体涉及一种以海星、海胆和血糯米等为原料制成海星海胆粥罐头的制备方法。
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。目前市场上海鲜罐头种类繁多,如中国专利CN201611054565.3公布了一种海胆罐头的制备方法,其选取鲜活的海胆为原料,将海胆壳破开,取出海胆内容物,再放于盐水中漂洗,将海胆黄沥干水分,然后装入罐头容器中,加入盐水,杀菌;再加入预先配制的汤汁和防腐剂,排气,封口,电子束冷杀菌,经金属检测合格,得到海胆罐头成品,但此发明的产品原材料简单,营养单一。
海星是一种常见的海产品,雄性海星可以用来熬汤补身,雌海星的营养价值则很高,含蛋白质15.92%,脂肪11.13%,其富含的二十五碳五烯酸等成分对高血脂症及心脑血管病患者有一定的疗效。海胆的主要营养成分为卵磷脂、蛋白质、核黄素、硫胺素、脂肪酸等,其所含的脂肪酸对预防某些心血管疾病有很好的作用。中医认为海胆味咸,性平,具有软坚散结、化痰消肿之功效,目前海星海胆的食用产品比较丰富,如中国专利CN201510778982.1公开了一种海星保健食品的加工方法,其技术特点是利用超声波和高压静电场协同作用将皂甙等大分子物质降解为小分子实现脱毒,并通过负压低温熟化工艺来实现海星保健食品的加工,但此发明的产品仅由海星组成,营养价值单一,另外海星的腥味难以去除,导致此产品不容易被不习惯海产品的人群接受;如中国专利CN200910013021.6公开了一种速冻带壳海胆及其制备方法,将海胆用盐水漂洗,速冻,包装,包装物内底部铺蓄冷袋,此发明既能确保海胆鲜度又能长期贮存,但需要食用者对产品进行烹饪才能食用,烹饪过程耗费时间,不适合现代生活节奏的人群食用;虽然海星海胆营养价值高,目前市场上由二者加工制作的即食食品很少,利用率较低,所以将海星和海胆混合加工熬制成海星海胆粥罐头,既能够食用方便,又增加了营养,容易吸收,老少咸宜,因此发明一种味道鲜美,营养丰富,食用便捷的海星海胆粥罐头产品及其制备方法很有市场前景。
发明内容:
本发明的目的在于克服现有技术存在的缺点,寻求设计一种利用海星海胆和多种食材为主要原料按比例混合制成海星海胆粥罐头的制备方法。
为了实现上述目的,本发明涉及的海星海胆粥罐头的制备方法为:
(1)备料:选用新鲜的海星和海胆,用清水洗净后备用;
(2)高汤制备:按重量组份称取鸽子肉和海底椰果肉,并将二者切成碎块放入砂锅中,再加入海底椰果肉重量3倍的纯净水,大火烧开,转小火慢煲1.5-2小时,停止加热,冷却后过滤得到高汤备用;
(3)去腥:将步骤(1)得到的海星取出海星籽,海胆取出海胆黄,浸入重量浓度为8-12%的盐水进行盐渍,盐渍时间为10-15分钟,盐水与海星籽、海胆黄的重量比为2:1,盐渍后用清水将海星籽、海胆黄冲洗1-2次,并沥干水分,然后放入即墨老酒中浸泡20-30分钟后捞出备用;
(4)海鲜膏制备:按重量组份称取枇杷去皮去籽,取出果肉,冲洗干净沥干水;把果肉放入料理机,打成果浆,将果浆倒入砂锅,按重量比1:1的比例加入纯净水,大火加热冒泡后,加入阿胶,改小火慢慢熬,不断搅拌并除去泡沫,加入川贝粉熬制5-10分钟,成为膏状即可,将步骤(3)得到的海星籽和海胆黄放入川贝枇杷膏中,混合均匀,自然冷却后,得海鲜膏,控温0-3℃备用;
(5)熬制:将血糯米加入到步骤(2)得到的高汤中浸泡40-60分钟,将血糯米和高汤倒入锅中并加入血糯米重量3倍的纯净水,大火加热,烧开后加入百合转小火熬制,待米开花后,将海鲜膏搅成碎块,加入锅中,停止加热,冷却至常温得海星海胆粥;
(6)装罐:将海星海胆粥在常温情况下用多功能灌装机进行称量并灌装到铁罐,在罐内留有10%的空间;
(7)封口:将上述装有海星海胆粥的铁罐加热至90-100℃,在压力0.05MPA-0.06MPA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进行检测真空度;
(8)杀菌:将上述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,杀菌20-30分钟,然后自然冷却,即得到海星海胆粥罐头,口感细腻鲜美,营养丰富,开罐即食;
本发明涉及的海星海胆粥罐头中各原料重量组份为:海星籽10-20份,海胆黄10-20份,海底椰果肉30-45份,鸽子肉15-30份,枇杷15-30份,川贝粉5-10份,阿胶2-3份,血糯米150-200份,百合30-50份,即墨老酒10-20份。
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,滑腻松软,容易消化吸收,老少咸宜,补气健胃,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:
本实施例涉及的海胆海星粥罐头各原料重量组份为:海星籽20份,海胆黄20份,海底椰果肉45份,鸽子肉30份,枇杷30份,川贝粉10份,阿胶3份,血糯米200份,百合50份,即墨老酒20份;其制备工艺为:
(1)备料:选用新鲜的海星和海胆,用清水洗净后备用;
(2)高汤制备:按重量组份称取鸽子肉和海底椰果肉,并将二者切成碎块放入砂锅中,再加入海底椰果肉重量3倍的纯净水,大火烧开,转小火慢煲2小时,停止加热,冷却后过滤得到高汤备用;
(3)去腥:将步骤(1)得到的海星取出海星籽,海胆取出海胆黄,浸入重量浓度为12%的盐水进行盐渍,盐渍时间为15分钟,盐水与海星籽、海胆黄的重量比为2:1,盐渍后用清水将海星籽、海胆黄冲洗1次,并沥干水分,然后放入即墨老酒中浸泡30分钟后捞出备用;
(4)海鲜膏制备:按重量组份称取枇杷去皮去籽,取出果肉,冲洗干净沥干水;把果肉放入料理机,打成果浆,将果浆倒入砂锅,按重量比1:1的比例加入纯净水,大火加热冒泡后,加入阿胶,改小火慢慢熬,不断搅拌并除去泡沫,加入川贝粉熬制10分钟,成为膏状即可,将步骤(3)得到的海星籽和海胆黄放入川贝枇杷膏中,混合均匀,自然冷却后,得海鲜膏,控温3℃备用;
(5)熬制:将血糯米加入到步骤(2)得到的高汤中浸泡60分钟,将血糯米和高汤倒入锅中并加入血糯米重量3倍的纯净水,大火加热,烧开后加入百合转小火熬制,待米开花后,将海鲜膏搅成碎块,加入锅中,停止加热,冷却至常温得海星海胆粥;
(6)装罐:将海星海胆粥在常温情况下用多功能灌装机进行称量并灌装到铁罐,在罐内留有10%的空间;
(7)封口:将上述装有海星海胆粥的铁罐加热至100℃,在压力0.06MPA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进行检测真空度;
(8)杀菌:将上述密封罐头送到蒸汽杀菌锅中,在120℃的温度、0.15MPA的压力下,杀菌30分钟,然后自然冷却,即得到海星海胆粥罐头,口感细腻鲜美,营养丰富,开罐即食,加热风味更佳。
实施例2:
本实施例与实施例1不同之处在海星海胆粥罐头中各原料重量组份为:海星籽20份,海胆黄20份,海底椰果肉30份,鸽子肉30份,枇杷15份,川贝粉5份,阿胶2份,血糯米150份,百合30份,即墨老酒10份;制备工艺同实施例1,制得的产品绵软嫩滑,味道鲜美,富含多种营养物质,便于携带,能够快速充饥,老少咸宜,是居家旅行必备食品。
实施例3:
本实施例与实施例1不同之处在于海星海胆粥中各原料重量组份为:海星籽10份,海胆黄10份,海底椰果肉45份,鸽子肉15份,枇杷30份,川贝粉10份,阿胶3份,血糯米200份,百合50份,即墨老酒20份;制备工艺同实施例1,制得的产品香软嫩滑,海鲜味较淡,香甜可口,具有提高免疫力、滋补理气、润喉止咳的功效,特别适合青少年食用。
实施例4:
选用实施例3制备的海星海胆粥罐头制备海鲜蛋炒饭,将500g海星海胆粥倒入电饭锅内,焖制20分钟,得到海鲜饭,将炒锅内加入60克油,油热后倒入鸡蛋液,炒成鸡蛋碎盛出,锅内留底油,加热后放入葱花爆香,加入海鲜饭完全炒散,加入鸡蛋碎,完全炒匀,然后依个人口味加入盐和胡椒粉,得海鲜蛋炒饭,鲜香味美,营养丰富,而且简单方便,非常适合早餐食用。
实施例5:
选用实施例2制备的海星海胆粥罐头制备海鲜锅巴,在电饼铛两面刷上食用油,取300g海星海胆粥倒入电饼铛中,一面煎至金黄后翻面至两面煎至金黄后取出放凉,切成小块后即可食用,其香脆可口,营养丰富,老少咸宜。
Claims (1)
1.一种海星海胆粥罐头的制备方法,其特征在于其制备工艺为:
(1)备料:选用新鲜的海星和海胆,用清水洗净后备用;
(2)高汤制备:按重量组份称取鸽子肉和海底椰果肉,并将二者切成碎块放入砂锅中,再加入海底椰果肉重量3倍的纯净水,大火烧开,转小火慢煲1.5-2小时,停止加热,冷却后过滤得到高汤备用;
(3)去腥:将步骤(1)得到的海星取出海星籽,海胆取出海胆黄,浸入重量浓度为8-12%的盐水进行盐渍,盐渍时间为10-15分钟,盐水与海星籽、海胆黄的重量比为2:1,盐渍后用清水将海星籽、海胆黄冲洗1-2次,并沥干水分,然后放入即墨老酒中浸泡20-30分钟后捞出备用;
(4)海鲜膏制备:按重量组份称取枇杷去皮去籽,取出果肉,冲洗干净沥干水;把果肉放入料理机,打成果浆,将果浆倒入砂锅,按重量比1:1的比例加入纯净水,大火加热冒泡后,加入阿胶,改小火慢慢熬,不断搅拌并除去泡沫,加入川贝粉熬制5-10分钟,成为膏状即可,将步骤(3)得到的海星籽和海胆黄放入川贝枇杷膏中,混合均匀,自然冷却后,得海鲜膏,控温0-3℃备用;
(5)熬制:将血糯米加入到步骤(2)得到的高汤中浸泡40-60分钟,将血糯米和高汤倒入锅中并加入血糯米重量3倍的纯净水,大火加热,烧开后加入百合转小火熬制,待米开花后,将海鲜膏搅成碎块,加入锅中,停止加热,冷却至常温得海星海胆粥;
(6)装罐:将海星海胆粥在常温情况下用多功能灌装机进行称量并灌装到铁罐,在罐内留有10%的空间;
(7)封口:将上述装有海星海胆粥的铁罐加热至90-100℃,在压力0.05MPA-0.06MPA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进行检测真空度;
(8)杀菌:将上述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,杀菌20-30分钟,然后自然冷却,即得到海星海胆粥罐头,产品开罐即食,口感细腻鲜美,营养丰富;
各原料的重量组份为:海星籽10-20份,海胆黄10-20份,海底椰果肉30-45份,鸽子肉15-30份,枇杷20-30份,川贝粉5-10份,阿胶2-3份,血糯米150-200份,百合30-50份,即墨老酒10-20份。
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