CN107890039A - 一种带有荷叶清香烤鱼的制备方法 - Google Patents
一种带有荷叶清香烤鱼的制备方法 Download PDFInfo
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 74
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 37
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 34
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 34
- 239000003205 fragrance Substances 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 235000021110 pickles Nutrition 0.000 claims abstract description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 10
- 244000131522 Citrus pyriformis Species 0.000 claims description 10
- 244000062793 Sorghum vulgare Species 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 10
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 10
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- 230000008595 infiltration Effects 0.000 abstract description 2
- 238000001764 infiltration Methods 0.000 abstract description 2
- 241000209447 Nelumbo Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 238000000034 method Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种带有荷叶清香烤鱼的制备方法,它包括以下步骤:1)备料、2)腌制、3)烤制、4)调味。本烤鱼制备方法独特,鱼肉口感更佳而且带有荷叶清香,增强食用者的食欲。荷叶,又称莲花茎、莲茎。是莲科莲属多年生草本挺水植物莲荷的叶。使得鱼肉体内渗透有荷叶的有益成分,如荷叶中含有多种有效的化脂生物碱,能有效地分解身体内的脂肪,并且强劲排出体外,健康消脂,提升代谢。
Description
技术领域
本发明涉及食品加工领域,具体地说是指一种带有荷叶清香烤鱼的制备方法。
背景技术
食用鱼,泛指可食用的鱼类。有史以来,鱼类一直是人类重要的蛋白质来源之一。鱼肉的功效:秋冬季是体弱者进补的好时机,鱼则是进补的好水产食品,不仅味道鲜美,而且营养价值极高。其蛋白质含量为猪肉的两倍,且属于优质蛋白,人体吸收率高。鱼中富含丰富的硫胺素、核黄素、尼克酸、维生素D和一定量的钙、磷、铁等矿物质。鱼肉中脂肪含量虽低,但其中的脂肪酸被证实有降糖、护心和防癌的作用。鱼肉中的维生素D、钙、磷,能有效地预防骨质疏松症。烤鱼(Grilled fish),是一道菜品。制作原料主要有鱼和配料等。它是指鱼类经过烤制等工序进行烹饪的一种方法。现有市面上的烤鱼烤制方法较为传统,不够创新,而且口感差异不大。
发明内容
本发明提供一种带有荷叶清香烤鱼的制备方法,其主要目的在于克服现有烤鱼烤制方法较为传统,而且口感差异不大等缺点。
一种带有荷叶清香烤鱼的制备方法,它包括以下步骤:
1)备料 :准备好的新鲜鱼作为原料,去除鱼内脏、鱼鳃后进行清洗后,在鱼身上划上几刀备用,把沙姜洗净,用木锤锤碎备用,薄荷叶和小米椒分别切碎备用,柠檬切成小块备用;
2)腌制:将锤碎的沙姜塞进鱼肚子,在鱼身表面抹上一层薄薄的食盐进行腌制作业;
3)烤制:将腌制好的鱼用荷叶包好,再用锡纸包裹在荷叶的外部,然后放入烘烤箱内进行烘烤作业;
4)调味:关闭烘烤箱的开关,将小块的柠檬、切碎薄荷叶、切碎小米椒、生抽和食用油混合制成酱汁,小心地翻开锡纸,在鱼身上淋上酱汁即可。
所述步骤3)所述烘烤,首先将烘烤箱进行预热,然后在150-180℃下烤制20-25分钟,最后在200-220℃下烤制10-15分钟。
所述步骤1)中新鲜鱼为海鲳。
由上述对本发明的描述可知,和现有技术相比,本发明具有如下优点:
本烤鱼制备方法独特,鱼肉口感更佳而且带有荷叶清香,增强食用者的食欲。荷叶,又称莲花茎、莲茎。是莲科莲属多年生草本挺水植物莲荷的叶。使得鱼肉体内渗透有荷叶的有益成分,如荷叶中含有多种有效的化脂生物碱,能有效地分解身体内的脂肪,并且强劲排出体外,健康消脂,提升代谢。
具体实施方式
下面说明本发明的具体实施方式。
实施例一
一种带有荷叶清香烤鱼的制备方法,它包括以下步骤:
1)备料 :准备好的新鲜鱼(如海鲳)作为原料,去除鱼内脏、鱼鳃后进行清洗后,在鱼身上划上几刀备用,把沙姜洗净,用木锤锤碎备用,薄荷叶和小米椒分别切碎备用,柠檬切成小块备用;
2)腌制:将锤碎的沙姜塞进鱼肚子,在鱼身表面抹上一层薄薄的食盐进行腌制作业;
3)烤制:将腌制好的鱼用荷叶包好,再用锡纸包裹在荷叶的外部,然后放入烘烤箱内进行烘烤作业。该烘烤作业,首先将烘烤箱进行预热,然后在160℃下烤制22分钟,最后在210℃下烤制12分钟。
4)调味:关闭烘烤箱的开关,将小块的柠檬、切碎薄荷叶、切碎小米椒、生抽和食用油混合制成酱汁,小心地翻开锡纸,在鱼身上淋上酱汁即可。
实施例二
一种带有荷叶清香烤鱼的制备方法,它包括以下步骤:
1)备料 :准备好的新鲜鱼(如海鲳)作为原料,去除鱼内脏、鱼鳃后进行清洗后,在鱼身上划上几刀备用,把沙姜洗净,用木锤锤碎备用,薄荷叶和小米椒分别切碎备用,柠檬切成小块备用;
2)腌制:将锤碎的沙姜塞进鱼肚子,在鱼身表面抹上一层薄薄的食盐进行腌制作业;
3)烤制:将腌制好的鱼用荷叶包好,再用锡纸包裹在荷叶的外部,然后放入烘烤箱内进行烘烤作业。该烘烤作业,首先将烘烤箱进行预热,然后在150℃下烤制20分钟,最后在200℃下烤制10分钟。
4)调味:关闭烘烤箱的开关,将小块的柠檬、切碎薄荷叶、切碎小米椒、生抽和食用油混合制成酱汁,小心地翻开锡纸,在鱼身上淋上酱汁即可。
实施例三
一种带有荷叶清香烤鱼的制备方法,它包括以下步骤:
1)备料 :准备好的新鲜鱼(如海鲳)作为原料,去除鱼内脏、鱼鳃后进行清洗后,在鱼身上划上几刀备用,把沙姜洗净,用木锤锤碎备用,薄荷叶和小米椒分别切碎备用,柠檬切成小块备用;
2)腌制:将锤碎的沙姜塞进鱼肚子,在鱼身表面抹上一层薄薄的食盐进行腌制作业;
3)烤制:将腌制好的鱼用荷叶包好,再用锡纸包裹在荷叶的外部,然后放入烘烤箱内进行烘烤作业。该烘烤作业,首先将烘烤箱进行预热,然后在180℃下烤制25分钟,最后在220℃下烤制15分钟。
4)调味:关闭烘烤箱的开关,将小块的柠檬、切碎薄荷叶、切碎小米椒、生抽和食用油混合制成酱汁,小心地翻开锡纸,在鱼身上淋上酱汁即可。
上述仅为本发明的具体实施方式,但本发明的设计构思并不局限于此,凡利用此构思对本发明进行非实质性的改动,均应属于侵犯本发明保护范围的行为。
Claims (3)
1.一种带有荷叶清香烤鱼的制备方法,其特征在于:它包括以下步骤:
1)备料 :准备好的新鲜鱼作为原料,去除鱼内脏、鱼鳃后进行清洗后,在鱼身上划上几刀备用,把沙姜洗净,用木锤锤碎备用,薄荷叶和小米椒分别切碎备用,柠檬切成小块备用;
2)腌制:将锤碎的沙姜塞进鱼肚子,在鱼身表面抹上一层薄薄的食盐进行腌制作业;
3)烤制:将腌制好的鱼用荷叶包好,再用锡纸包裹在荷叶的外部,然后放入烘烤箱内进行烘烤作业;
4)调味:关闭烘烤箱的开关,将小块的柠檬、切碎薄荷叶、切碎小米椒、生抽和食用油混合制成酱汁,小心地翻开锡纸,在鱼身上淋上酱汁即可。
2.如权利要求1所述一种带有荷叶清香烤鱼的制备方法,其特征在于:所述步骤3)所述烘烤,首先将烘烤箱进行预热,然后在150-180℃下烤制20-25分钟,最后在200-220℃下烤制10-15分钟。
3.如权利要求1所述一种带有荷叶清香烤鱼的制备方法,其特征在于:所述步骤1)中新鲜鱼为海鲳。
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CN108991423A (zh) * | 2018-08-30 | 2018-12-14 | 广西极牛餐饮管理有限公司 | 一种保健金枪鱼排 |
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