CN107997041A - 一种瑶柱的加工方法 - Google Patents
一种瑶柱的加工方法 Download PDFInfo
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- CN107997041A CN107997041A CN201711406941.5A CN201711406941A CN107997041A CN 107997041 A CN107997041 A CN 107997041A CN 201711406941 A CN201711406941 A CN 201711406941A CN 107997041 A CN107997041 A CN 107997041A
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Abstract
本发明属于水产品加工技术领域,特别涉及一种瑶柱的加工方法,包括以下制备步骤:1)挑选体型肥胖的新鲜活贝,冲洗干净,用沸水热烫1‑3min后,将瑶柱切下来,得到半熟瑶柱;2)将半熟瑶柱用中药液浸泡,再用配料液浸泡,捞起,沥干水分;3)蒸煮,沥干水分,得到熟制的瑶柱;4)将熟制的瑶柱预干燥;5)膨化;6)真空冷冻干燥,装袋,杀菌。本发明方法能够制备即食瑶柱,方便食用,且口感极佳。
Description
技术领域
本发明属于水产品加工技术领域,特别涉及一种瑶柱的加工方法。
背景技术
瑶柱(Scallops)俗称干贝、干瑶柱、江珧柱、马甲柱、玉珧柱、蜜丁、江瑶柱等,实际是多种贝类闭壳肌干制品的总称。撬开一个江瑶只得指尖大小的干贝,在古时是进贡皇室的珍品。其因味道鲜美被列作“海八珍”之一,素有"海鲜极品"的美誉。而今虽超市里随处都能买到,但大的干贝依然昂贵,尤以粒形肚胀圆满,色泽浅黄,手感干燥且有香气,口感嫩糯鲜香回甘之类为佳。
瑶柱性味甘咸平,功能滋阴补肾、健脾调中。《本草从新》说它能“下气调中,利五脏,疗消渴”之效;《本草求原》说它有“滋真阴,止小便”之功。瑶柱含丰富蛋白质和少量碘质,功效与海藻、海带接近,但它含有非常浓郁的香味,味道更可口、更鲜美,无论做主料或配料都能突出或增添菜肴的美味。干瑶柱所含热量是腊肠或腊肉的一半,而脂肪含量更只是腊肉的二十分之一,是女性非常理想的健康减肥修身之妙品。瑶柱对考生、劳动者、加夜班者,或神经不安定型、眼睛易疲劳、肩痛、头痛等状况的人,可以连续吃几天瑶柱来弥补体内的损失。
目前市场上,瑶柱主要以干品的形式进行销售。而瑶柱晒干后,需要浸泡然后炖煮后方可使用,大大限制了瑶柱的销售。而对于很多上班族来说,很少有人有时间去浸泡瑶柱,然后进行炖煮后食用。且现有的瑶柱,不添加防腐剂的情况下,干产品大多数要求低温保鲜,要求的贮存条件较高。而市场上,对于即食瑶柱,作为一种方便食品,更是一片空白。因此,研究开发一种瑶柱的加工方法,制备即食瑶柱,填补市场上的空白非常有必要。
发明内容
本发明所要解决的技术问题是提供一种瑶柱的加工方法,该方法能够制备即食瑶柱,方便食用,且口感极佳。
为实现上述目的,本发明采用如下技术方案:
本发明提供一种瑶柱的加工方法,包括以下制备步骤:
1)挑选体型肥胖的新鲜活贝,冲洗干净,用沸水热烫1-3min后,将瑶柱切下来,得到半熟瑶柱;
2)将半熟瑶柱用中药液浸泡20-40min后,再用配料液浸泡10-20min,捞起,沥干水分;
3)在110-115℃的蒸汽中,蒸3-5min,沥干水分,得到熟制的瑶柱;
4)将熟制的瑶柱放入真空干燥箱中,70-75℃预干燥150-180min;
5)在90-95℃、0.18-0.22MPa条件下停留50-100s膨化;
6)真空冷冻干燥,装袋,杀菌。
本发明所述步骤2)中,中药液由以下重量份的原料制成:半边莲30-50份,薄荷25-45份,八角5-10份,草豆蔻5-10份,水500-1000份。
本发明所述步骤2)中,配料液由以下重量份的原料制成:水20-30份,姜丝1-5份,料酒1-6份,糖0.1-0.6份,盐0.5-1.5份,生抽1-5份。
优选地,本发明所述步骤2)中,中药液由以下重量份的原料制成:半边莲40份,薄荷35份,八角8份,草豆蔻7份,水750份。
优选地,本发明所述步骤2)中,配料液由以下重量份的原料制成:水25份,姜丝3份,料酒3份,糖0.3份,盐1份,生抽3份。
优选地,本发明所述步骤2)中,中药液的制备方法为:按重量份称取全部原料,将水分成两份,将其中一份水与全部药材混合均匀,煮沸后,保持沸腾状态18-22min,倒出药液,得到第一次煎煮液,再向药渣中倒入另一半水,煮沸后,保持沸腾状态20-30min,倒出药液,得到第二次煎煮液,将两次煎煮液混合均匀,冷却即可得到中药液。
优选地,本发明所述步骤2)中,半熟瑶柱与中药液的体积比为1:1-3。
优选地,本发明所述步骤2)中,半熟瑶柱与配料液的体积比为1:2-4。
优选地,本发明所述步骤6)中,真空冷冻干燥具体为:在真空度为-0.098MPa和温度为-35℃,冷冻干燥4-6h。
本发明的中药液原料中:
半边莲,为桔梗科植物半边莲Lobelia chinensis Lour.的全草。性平,味辛。利尿消肿、清热解毒。属清热药下属分类的清热解毒药。半边莲含生物碱,主要有半边莲碱、去氧半边莲碱、氧化半边莲碱、黄酮苷、琥珀酸、L-山梗菜碱等成分。动物实验证明本品有利尿作用;对毒蛇咬伤的狗有良好的保护作用;在非经口给药时能通过颈动脉球反射性地引起呼吸兴奋,大剂量时可引起血压下降;对小鼠剪尾之出血有止血作用;对金黄色葡萄球菌、伤寒杆菌、副伤寒杆菌、福氏痢疾杆菌、大肠杆菌、绿脓杆菌均有抑制作用。对自主神经节、肾上腺髓质、延脑各中枢(尤其是呕吐中枢)、神经肌肉接头以及颈动脉体的化学感受器都有先兴奋、后抑制的作用。对离体兔心和蛙心有兴奋作用,使收缩力加强,振幅增大,高浓度时则出现暂时的兴奋,继之抑制,最后发生传导阻滞和停搏。有利胆作用。有抗蛇毒作用。具有催吐作用,口服有轻泻作用。
薄荷,为唇形科植物薄荷Mentha haplocalyx Briq.的地上部分。性凉,味辛。宣散风热、清头目、透疹。属解表药下属分类的辛凉解表药。薄荷中主要含挥发油,《中华人民共和国药典》规定本品挥发油含量不得少于0.80%(毫升/克)。另含左旋薄荷醇、异薄荷酮、胡薄荷酮、乙酸薄荷酯、异瑞福灵、薄荷异黄醐苷、迷迭香酸等成分。薄荷具有发汗、解热、缓解胃肠平滑肌痉挛、兴奋中枢神经、促进呼吸道腺体分泌而具消炎及解痉等作用;还能刺激神经末梢冷感受器而产生冷感,并反向性地造成深部组织血管的变化而起到消炎、止痛、止痒作用;对革兰氏阻性、革兰氏阴性球菌、杆菌及多种病毒有一定的抑制作用。具有明显的解痉作用、保肝利胆作用、抗早孕及子宫的作用;对心血管,可麻痹心脏,扩张血管;对呼吸系统,具有祛痰作用及良好的止咳作用;促进透皮吸收,可用于抗微生物。
八角为木兰科八角茴香Illicium verum Hook.f.的成熟果实。性温。味辛。温阳散寒、理气止痛。属温里药。八角含挥发油,其中主要成分为反式茴香醚、对丙烯苯基异戊烯醚等。另含槲皮素-3-O-鼠李糖苷、槲皮素、羟基桂皮酸、反式茴香脑、枝叶素等成分。八角具有抑菌、升白细胞、雌激素样、刺激作用。动物实验表明,有升高白细胞和祛痰作用。醇提物对离体气管有抗组织胺作用;体外试验对枯草杆菌、大肠杆菌等多种细菌有抑制作用。
草豆蔻,为姜科植物草豆蔻Alpinia katsumadai Hayata.的成熟种子。味辛,性温。燥湿健脾、温胃止呕。属化湿药。草豆蔻含挥发油、黄酮类和皂苷等成分。挥发油中含桉油精、a-蛇麻烯(a-humulene)、反-麝子油醇(trans-farnesol)等,并含豆蔻素(cardamomin)、乔松素、桤木酮、山姜素(alpinetin)和、5,6-去氢卡瓦胡椒素等成分。10%浸出液可使胃蛋白酶的活力显著升高。草豆蔻还可与花椒、八角和肉桂等药材配合使用作为食品调味剂,可去除鱼、肉等食品的异味。
相比现有技术,本发明的有益效果在于:
1、通过本发明方法处理的瑶柱满足即食的要求,且不需要在低温下贮存保温,方便食用。
2、本发明方法制备得到的瑶柱呈金黄色,软硬适中,有嚼劲,无腥味,口感极佳。
3、本发明中,用中药液浸泡后,有利于后续的配料液腌制,更容易入味,提升口感,且用中药液腌制后,协同作用彻底去除腥味,还具有保鲜的作用,防止细菌和霉菌侵入,延长保质期。
具体实施方式
以下结合实施例对本发明作进一步说明,但本发明并不局限于这些实施例。
实施例1
一种瑶柱的加工方法,包括以下制备步骤:
1)挑选体型肥胖的新鲜活贝,冲洗干净,用沸水热烫1min后,将瑶柱切下来,得到半熟瑶柱;
2)将半熟瑶柱用半熟瑶柱体积的3的中药液浸泡20min后,再用半熟瑶柱体积的4倍的配料液浸泡10min,捞起,沥干水分;
3)在115℃的蒸汽中,蒸3min,沥干水分,得到熟制的瑶柱;
4)将熟制的瑶柱放入真空干燥箱中,75℃预干燥150min;
5)在90℃、0.22MPa条件下停留50s膨化;
6)真空冷冻干燥:在真空度为-0.098MPa和温度为-35℃,冷冻干燥6h,装袋,杀菌。
上述步骤2)中,中药液由以下重量份的原料制成:半边莲50份,薄荷25份,八角10份,草豆蔻5份,水1000份。
上述中药液的制备方法为:按重量份称取全部原料,将水分成两份,将其中一份水与全部药材混合均匀,煮沸后,保持沸腾状态22min,倒出药液,得到第一次煎煮液,再向药渣中倒入另一半水,煮沸后,保持沸腾状态30min,倒出药液,得到第二次煎煮液,将两次煎煮液混合均匀,冷却即可得到中药液。
上述步骤2)中,配料液由以下重量份的原料制成:水20份,姜丝5份,料酒1份,糖0.6份,盐0.5份,生抽1份。
制备得到的瑶柱为金黄色,软硬适中,有嚼劲,无腥味,口感协调。
实施例2
一种瑶柱的加工方法,包括以下制备步骤:
1)挑选体型肥胖的新鲜活贝,冲洗干净,用沸水热烫2min后,将瑶柱切下来,得到半熟瑶柱;
2)将半熟瑶柱用半熟瑶柱体积的2的中药液浸泡30min后,再用半熟瑶柱体积的3倍的配料液浸泡15min,捞起,沥干水分;
3)在113℃的蒸汽中,蒸4min,沥干水分,得到熟制的瑶柱;
4)将熟制的瑶柱放入真空干燥箱中,73℃预干燥165min;
5)在93℃、0.2MPa条件下停留75s膨化;
6)真空冷冻干燥:在真空度为-0.098MPa和温度为-35℃,冷冻干燥5h,装袋,杀菌。
上述步骤2)中,中药液由以下重量份的原料制成:半边莲40份,薄荷35份,八角8份,草豆蔻7份,水750份。
上述中药液的制备方法为:按重量份称取全部原料,将水分成两份,将其中一份水与全部药材混合均匀,煮沸后,保持沸腾状态20min,倒出药液,得到第一次煎煮液,再向药渣中倒入另一半水,煮沸后,保持沸腾状态25min,倒出药液,得到第二次煎煮液,将两次煎煮液混合均匀,冷却即可得到中药液。
上述步骤2)中,配料液由以下重量份的原料制成:水25份,姜丝3份,料酒3份,糖0.3份,盐1份,生抽3份。
制备得到的瑶柱为金黄色,软硬适中,有嚼劲,无腥味,口感协调。
实施例3
一种瑶柱的加工方法,包括以下制备步骤:
1)挑选体型肥胖的新鲜活贝,冲洗干净,用沸水热烫3min后,将瑶柱切下来,得到半熟瑶柱;
2)将半熟瑶柱用半熟瑶柱体积的1的中药液浸泡40min后,再用半熟瑶柱体积的2倍的配料液浸泡20min,捞起,沥干水分;
3)在110℃的蒸汽中,蒸5min,沥干水分,得到熟制的瑶柱;
4)将熟制的瑶柱放入真空干燥箱中,70℃预干燥180min;
5)在95℃、0.18MPa条件下停留100s膨化;
6)真空冷冻干燥:在真空度为-0.098MPa和温度为-35℃,冷冻干燥4h,装袋,杀菌。
上述步骤2)中,中药液由以下重量份的原料制成:半边莲30份,薄荷45份,八角5份,草豆蔻10份,水500份。
上述中药液的制备方法为:按重量份称取全部原料,将水分成两份,将其中一份水与全部药材混合均匀,煮沸后,保持沸腾状态18min,倒出药液,得到第一次煎煮液,再向药渣中倒入另一半水,煮沸后,保持沸腾状态20min,倒出药液,得到第二次煎煮液,将两次煎煮液混合均匀,冷却即可得到中药液。
上述步骤2)中,配料液由以下重量份的原料制成:水30份,姜丝1份,料酒6份,糖0.1份,盐1.5份,生抽5份。
制备得到的瑶柱为金黄色,软硬适中,有嚼劲,无腥味,口感协调。
对比例1
不含步骤5)的步骤,其它步骤和参数同实施例2,制备得到的瑶柱较硬,很难难嚼。
对比例2
实施例2中的步骤6)中,真空冷冻干燥变为自然干燥后,得到的瑶柱暗色暗淡,且比较硬,难咀嚼。
对比例3
实施例2中的步骤6)中,真空冷冻干燥变为微波干燥后,得到的瑶柱收缩较大,且比较硬,比较难咀嚼。
本发明实施例1-3制备得到的瑶柱,25℃下,贮存18个月后,根据GB10136-2015《食品安全国家标准动物性水产制品》检测,其中菌落总数根据GB4789.2检测,大肠菌群根据GB4789.3平板计数法检测,《符合食品安全国家标准动物性水产制品》规定的:菌落总数≤5×104CFU/g,大肠菌群≤10CFU/g。
表1不同中药液配方对瑶柱品质的影响单位:重量份
注:上述的保质期为25℃条件下的值。
Claims (7)
1.一种瑶柱的加工方法,其特征在于,包括以下制备步骤:
1)挑选体型肥胖的新鲜活贝,冲洗干净,用沸水热烫1-3min后,将瑶柱切下来,得到半熟瑶柱;
2)将半熟瑶柱用中药液浸泡20-40min后,再用配料液浸泡10-20min,捞起,沥干水分;
3)在110-115℃的蒸汽中,蒸3-5min,沥干水分,得到熟制的瑶柱;
4)将熟制的瑶柱放入真空干燥箱中,70-75℃预干燥150-180min;
5)在90-95℃、0.18-0.22MPa条件下停留50-100s膨化;
6)真空冷冻干燥,装袋,杀菌;
所述步骤2)中,中药液由以下重量份的原料制成:半边莲30-50份,薄荷25-45份,八角5-10份,草豆蔻5-10份,水500-1000份;
所述步骤2)中,配料液由以下重量份的原料制成:水20-30份,姜丝1-5份,料酒1-6份,糖0.1-0.6份,盐0.5-1.5份,生抽1-5份。
2.根据权利要求1所述的瑶柱的加工方法,其特征在于:所述步骤2)中,中药液由以下重量份的原料制成:半边莲40份,薄荷35份,八角8份,草豆蔻7份,水750份。
3.根据权利要求1所述的瑶柱的加工方法,其特征在于:所述步骤2)中,配料液由以下重量份的原料制成:水25份,姜丝3份,料酒3份,糖0.3份,盐1份,生抽3份。
4.根据权利要求2所述的瑶柱的加工方法,其特征在于:所述步骤2)中,中药液的制备方法为:按重量份称取全部原料,将水分成两份,将其中一份水与全部药材混合均匀,煮沸后,保持沸腾状态18-22min,倒出药液,得到第一次煎煮液,再向药渣中倒入另一半水,煮沸后,保持沸腾状态20-30min,倒出药液,得到第二次煎煮液,将两次煎煮液混合均匀,冷却即可得到中药液。
5.根据权利要求4所述的瑶柱的加工方法,其特征在于:所述步骤2)中,半熟瑶柱与中药液的体积比为1:1-3。
6.根据权利要求3所述的瑶柱的加工方法,其特征在于:所述步骤2)中,半熟瑶柱与配料液的体积比为1:2-4。
7.根据权利要求1所述的瑶柱的加工方法,其特征在于:所述步骤6)中,真空冷冻干燥具体为:在真空度为-0.098MPa和温度为-35℃,冷冻干燥4-6h。
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