CN107836663A - 一种剁椒泥鳅及其制作方法 - Google Patents
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Abstract
本发明公开了一种剁椒泥鳅，由以下原材料制成：泥鳅450～500份、剁椒酱50～80份、酱油包10～15份、生姜5～8份、大蒜5～10份、花椒5～8份、八角5～8份、白芷1～2份、枸杞2～3份、山楂1～2份、盐10～15份、红酒3～5份、料酒10～15份、精炼腊油3～5份、嫩鱼晶1～3份。本发明以辣椒为辅助材料，它富含维生素C，能加速新陈代谢，促进荷尔蒙分泌，保健皮肤、预防癌症；腊油烹制后泥鳅有一种特殊的香味，味道鲜美；以竹筒为容器，采用水蒸的方式，最大程度的保留了泥鳅的营养，在口感上泥鳅爽口鲜嫩、辣味可口，刺激食欲；采用粘液去除剂以高效快捷地去除泥鳅表面粘滑的胶质粘液，可以大大地降低泥鳅的腥味。
Description
技术领域
本发明涉及水产品加工领域，具体是一种剁椒泥鳅及其制作方法。
背景技术
泥鳅鱼肉质细嫩、味道鲜美，有较高的营养价值，当今一些国家已经将泥鳅鱼列为水中人参，称之为“参鳅”泥鳅含有丰富的蛋白质，其中人体必需的氨基酸一应俱全，经还含有较多的不饱和脂肪酸，泥鳅鱼氨基酸组成全面，保健作用非常好，李时珍的《本草纲目》中记载：泥鳅鱼有暖中益气之功效，对肝炎、小儿盗汗、痔疮、皮肤瘙痒、跌打损伤、手指疔、阳痿、乳痛等症都有一定疗效，我国“中华药典”中也有记载：泥鳅鱼对肝、肾都有滋补效果。
现有的制作方法不能去除腥味，而只是简单的用食品添加剂和葱姜蒜等重口调料对腥味进行掩盖遮蔽，由于未完全去除泥鳅中产生腥味的物质，在食用中难免还是会有腥味存在，影响消费者的食欲。
发明内容
本发明的目的在于提供一种剁椒泥鳅及其制作方法，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：
一种剁椒泥鳅，由以下原材料制成：泥鳅450～500份、剁椒酱50～80份、酱油包10～15份、生姜5～8份、大蒜5～10份、花椒5～8份、八角5～8份、白芷1～2份、枸杞2～3份、山楂1～2份、盐10～15份、红酒3～5份、料酒10～15份、精炼腊油3～5份、嫩鱼晶1～3份。
所述剁椒酱由以下重量份的原料制成：红尖椒90～100份、黄豆酱1～5份、白糖2～4份、白酒3～8份、盐5～10份、姜末1～2份和蒜泥7～10份。所述剁椒酱的制作方法：将清洗干净的红尖沥干水分，摊开晾晒，彻底晾干辣椒表面的水分；提前将准备做剁椒的案板、菜刀、大盆、密封罐进行清洗消毒，并且晾干水分，保持所有器具无油无水分，将晾干的辣椒去蒂剁碎，不用剁得太细，将大蒜去皮剁碎呈蒜泥，姜剁成姜末，将剁好的辣椒、姜末和蒜泥放入一个干净无油无水的大盆中，加入盐、白糖、黄豆酱拌匀，将拌匀的剁椒放入一个消过毒的干净密封瓶中，不要装满，留出一定的空间，淋入白酒，密封放在阴凉通风的室温中一晚，使其发酵，然后放入冰箱中冷藏保存7天，就可以食用了。
所述酱油包包括蒸鱼豉油、生抽、老抽和三井蚝油，蒸鱼豉油、生抽、老抽和三井蚝油的比例为5:3～5:1～3:1。
一种剁椒泥鳅的制作方法，包括以下步骤：
(1)去污：把泥鳅放入清水中加一些植物油，每天换3次新水，待其体内排汇物排尽后取出；
(2)预处理：新鲜泥鳅宰杀后去头、去尾、去腮、去内脏，在泥鳅表面均匀涂抹粘液去除剂，静置30分钟之后再将泥鳅用水洗净并沥干，粘液去除剂由氯化钠、氯化钙、碳酸氢钾及膨润土按照1:10:15:25的比例配制而成；
(3)去腥：将泥鳅浸泡在去腥液中，在35℃温度条件下浸泡60分钟后，取出洗净。其中去腥液为浓度均为0.2g/L的氯化钙和红茶复配而成；
(4)调味液的制作与腌制：将生姜、大蒜、花椒、八角、白芷、枸杞、山楂放入20倍水中煮60分钟，冷却至室温，用盐、红酒、料酒、嫩鱼晶将泥鳅腌制20分钟；
(5)蒸熟：先将精炼腊油放在竹筒底部，再把泥鳅放入竹筒内，最后将剁椒酱铺在泥鳅上，将竹筒放入蒸锅，大火蒸5分钟后，转小火蒸10分钟即得。
与现有技术相比，本发明的有益效果是：
本发明以辣椒为辅助材料，它富含维生素C，能加速新陈代谢，促进荷尔蒙分泌，保健皮肤、预防癌症；腊油烹制后泥鳅有一种特殊的香味，味道鲜美；以竹筒为容器，采用水蒸的方式，最大程度的保留了泥鳅的营养，在口感上泥鳅爽口鲜嫩、辣味可口，刺激食欲；采用粘液去除剂以高效快捷地去除泥鳅表面粘滑的胶质粘液，可以大大地降低泥鳅的腥味，并有利于后续步骤中去腥液中有效成分能够快速地渗透进泥鳅肉质中；采用独特配方的去腥液，可以更高效的去除泥鳅肉质中的腥味物质，并去除泥鳅肉质中的腥味气体。且制作方法简单、避免了高温对泥鳅风味的破坏，完整的保留了泥鳅的营养成分，具有良好的市场前景。
具体实施方式
一种剁椒泥鳅，由以下原材料制成：
泥鳅480份、剁椒酱65份、酱油包13份、生姜6份、大蒜8份、花椒6份、八角6.5份、白芷1.5份、枸杞2.5份、山楂1.5份、盐13份、红酒4份、料酒13份、精炼腊油4份、嫩鱼晶2份。
所述剁椒酱由以下重量份的原料制成：红尖椒95份、黄豆酱3份、白糖3份、白酒5.5份、盐8份、姜末1.5份和蒜泥8份。
所述剁椒酱的制作方法：将清洗干净的红尖沥干水分，摊开晾晒，彻底晾干辣椒表面的水分；提前将准备做剁椒的案板、菜刀、大盆、密封罐进行清洗消毒，并且晾干水分，保持所有器具无油无水分，将晾干的辣椒去蒂剁碎，不用剁得太细，将大蒜去皮剁碎呈蒜泥，姜剁成姜末，将剁好的辣椒、姜末和蒜泥放入一个干净无油无水的大盆中，加入盐、白糖、黄豆酱拌匀，将拌匀的剁椒放入一个消过毒的干净密封瓶中，不要装满，留出一定的空间，淋入白酒，密封放在阴凉通风的室温中一晚，使其发酵，然后放入冰箱中冷藏保存7天，就可以食用了。
所述酱油包包括蒸鱼豉油、生抽、老抽和三井蚝油，蒸鱼豉油、生抽、老抽和三井蚝油的比例为5:4:2:1。
一种剁椒泥鳅的制作方法，包括以下步骤：
(1)去污：把泥鳅放入清水中加一些植物油，每天换3次新水，待其体内排汇物排尽后取出；
(2)预处理：新鲜泥鳅宰杀后去头、去尾、去腮、去内脏，在泥鳅表面均匀涂抹粘液去除剂，静置30分钟之后再将泥鳅用水洗净并沥干，粘液去除剂由氯化钠、氯化钙、碳酸氢钾及膨润土按照1:10:15:25的比例配制而成；
(3)去腥：将泥鳅浸泡在去腥液中，在35℃温度条件下浸泡60分钟后，取出洗净。其中去腥液为浓度均为0.2g/L的氯化钙和红茶复配而成；
(4)调味液的制作与腌制：将生姜、大蒜、花椒、八角、白芷、枸杞、山楂放入20倍水中煮60分钟，冷却至室温，用盐、红酒、料酒、嫩鱼晶将泥鳅腌制20分钟；
(5)蒸熟：先将精炼腊油放在竹筒底部，再把泥鳅放入竹筒内，最后将剁椒酱铺在泥鳅上，将竹筒放入蒸锅，大火蒸5分钟后，转小火蒸10分钟即得。
Claims (6)
1.一种剁椒泥鳅，其特征在于，由以下原材料制成：
泥鳅450～500份、剁椒酱50～80份、酱油包10～15份、生姜5～8份、大蒜5～10份、花椒5～8份、八角5～8份、白芷1～2份、枸杞2～3份、山楂1～2份、盐10～15份、红酒3～5份、料酒10～15份、精炼腊油3～5份、嫩鱼晶1～3份。
2.根据权利要求1所述的剁椒泥鳅，其特征在于，所述剁椒酱由以下重量份的原料制成：红尖椒90～100份、黄豆酱1～5份、白糖2～4份、白酒3～8份、盐5～10份、姜末1～2份和蒜泥7～10份；
所述剁椒酱的制作方法：将清洗干净的红尖沥干水分，摊开晾晒，彻底晾干辣椒表面的水分；提前将准备做剁椒的案板、菜刀、大盆、密封罐进行清洗消毒，并且晾干水分，保持所有器具无油无水分，将晾干的辣椒去蒂剁碎，不用剁得太细，将大蒜去皮剁碎呈蒜泥，姜剁成姜末，将剁好的辣椒、姜末和蒜泥放入一个干净无油无水的大盆中，加入盐、白糖、黄豆酱拌匀，将拌匀的剁椒放入一个消过毒的干净密封瓶中，不要装满，留出一定的空间，淋入白酒，密封放在阴凉通风的室温中一晚，使其发酵，然后放入冰箱中冷藏保存7天，就可以食用了。
3.根据权利要求1所述的剁椒泥鳅，其特征在于，所述酱油包包括蒸鱼豉油、生抽、老抽和三井蚝油，蒸鱼豉油、生抽、老抽和三井蚝油的比例为5:3～5:1～3:1。
4.根据权利要求1所述的剁椒泥鳅，其特征在于，由以下原材料制成：
泥鳅480份、剁椒酱65份、酱油包13份、生姜6份、大蒜8份、花椒6份、八角6.5份、白芷1.5份、枸杞2.5份、山楂1.5份、盐13份、红酒4份、料酒13份、精炼腊油4份、嫩鱼晶2份。
5.根据权利要求1所述的剁椒泥鳅，其特征在于，所述剁椒酱由以下重量份的原料制成：红尖椒95份、黄豆酱3份、白糖3份、白酒5.5份、盐8份、姜末1.5份和蒜泥8份。
6.权利要求1-5任一项所述的一种剁椒泥鳅的制作方法，包括以下步骤：
(1)去污：把泥鳅放入清水中加一些植物油，每天换3次新水，待其体内排汇物排尽后取出；
(2)预处理：新鲜泥鳅宰杀后去头、去尾、去腮、去内脏，在泥鳅表面均匀涂抹粘液去除剂，静置30分钟之后再将泥鳅用水洗净并沥干，粘液去除剂由氯化钠、氯化钙、碳酸氢钾及膨润土按照1:10:15:25的比例配制而成；
(3)去腥：将泥鳅浸泡在去腥液中，在35℃温度条件下浸泡60分钟后，取出洗净，其中去腥液为浓度均为0.2g/L的氯化钙和红茶复配而成；
(4)调味液的制作与腌制：将生姜、大蒜、花椒、八角、白芷、枸杞、山楂放入20倍水中煮60分钟，冷却至室温，用盐、红酒、料酒、嫩鱼晶将泥鳅腌制20分钟；
(5)蒸熟：先将精炼腊油放在竹筒底部，再把泥鳅放入竹筒内，最后将剁椒酱铺在泥鳅上，将竹筒放入蒸锅，大火蒸5分钟后，转小火蒸10分钟即得。
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