CN107997101A - 一种蔬果酸菜鱼调料 - Google Patents
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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Abstract
本发明提供一种蔬果酸菜鱼调料,包括酸菜包、腌鱼料包及蔬果调料包,所述蔬果调料包制备如下:(1)选取新鲜蔬菜、水果洗净、消毒后去皮、蒂,切成适合的大小后将蔬菜进行烫漂,捞出沥干,分别打浆备用;(2)称取盐、菊粉、果聚糖及取步骤(1)中制备得到的蔬菜浆、水果浆混合并搅拌均匀,送入真空条件下冷冻干燥,得到蔬果调料块;(3)将步骤(2)制备好的蔬果调料块根据产品要求量装袋、封口、杀菌,即得蔬果调料包。该蔬果酸菜鱼调料加入了采用特定工艺制备、特定成分的蔬果调料包,只需要本发明的一包蔬果型酸菜鱼调料,不但使酸菜鱼酸爽美味,且无动手准备蔬菜、水果,就能同时摄取大量的蔬菜及水果中的营养,方便且营养丰富。
Description
技术领域
本发明涉及调料及其制备技术领域,特别涉及一种蔬果酸菜鱼调料。
背景技术
酸菜鱼流行于90年代出,是川菜的代表之一。随着人们饮食消费的升级和川菜在全国的流行,酸菜鱼调料也走进了寻常老百姓的餐桌。实现了让川菜的美食爱好者,也能在家烹饪地道酸菜鱼了。酸菜鱼的调料、做法不同,其味道也大不相同,在自家制作时,即使用了专门制作酸菜鱼的调料包,味道也很一般,而且目前的酸菜鱼调料包营养含量极低、营养单一,基本只具有调味的作用。且目前市场上的酸菜鱼调料口味单一、品种单一。
一篇申请号为CN201010560212.7,名称为一种酸菜鱼调料及利用该调料制作酸菜鱼的方法公开了酸菜鱼调料,其以重量份计,包括泡青菜90~110份、腌鱼料、炝锅料和制汤料,所述腌鱼料包括粉包,该粉包由淀粉、碘盐、味精、胡椒粉、花椒粉、白砂糖组成;所述炝锅料由干葱丝18~22份、干姜丝18~22份和干蒜末18~22份混合而成;所述制汤料包括豆瓣酱20~25份、干红辣椒20~25份、黑木耳20~25份、胡椒粉10~20份、碘盐3~8份、柠檬酸3~5份、醪糟28~32份、醋8~10份。该使用发明的酸菜鱼调料制作酸菜鱼制作方法麻烦,加长了制作酸菜鱼的时间,调料营养含量低且营养单一。
发明内容
随着社会的发展,人们再注重食物的营养的同时也越来越注重食物的营养、保健等功能,现有技术的酸菜鱼调料基本只注重味道,已经远不能满足人们的需求。虽然人们可以在制作酸菜鱼的时自行加入一些营养丰富、具有保健功能的其他材料,但是但对于生活节奏越来越快的上班族来说就显得特别麻烦,且自行添加材料,营养搭配不当, 营养摄取不平衡。因此需要一种能使酸菜鱼美味、营养丰富多样化、制作方便的酸菜鱼调料。
本发明的目的在于提供一种蔬果酸菜鱼调料,该酸菜鱼调料打破传统酸菜鱼调料包的组成,加入了采用特定工艺制备、特定成分的蔬果调料包,这样,只需要本发明的一包蔬果型酸菜鱼调料,不但使酸菜鱼酸爽美味,无动手准备蔬菜、水果,就能同时摄取大量的蔬菜,水果中的营养,方便且营养丰富;采用该蔬果型酸菜鱼调料包制备酸菜鱼没有先后顺序,即使不会煮的人也能煮出美味的酸菜鱼。该酸菜鱼调料具有很好的市场前景。
为解决上述技术问题,本发明通过以下技术方案实现。
1、一种蔬果酸菜鱼调料:包括蔬菜酸菜酸菜包、腌鱼料包及蔬菜调料包,所述蔬菜调料包通过下述方法制备:
(1)选取新鲜蔬菜、水果洗净,消毒后去皮、蒂,切成适合的大小,然后先将蔬菜放入到沸水中烫漂30~50秒,捞出沥干,最后将上述的水果和烫漂好的蔬菜分别打成蔬菜浆和水果浆备用;
(2)称取盐1~3份、菊粉0.5~1份、果聚糖0.3~0.8份及取步骤(1)中制备得到的蔬菜浆50~60份、水果浆10~15份混合并搅拌均匀得蔬果调料,蔬菜调料真空冷冻干燥得到蔬果调料块;
(3)将步骤(2)制备好的蔬果调料块根据产品要求量装袋、封口、杀菌,即得蔬果调料包。
所述冷冻真空干燥是将步骤(3)制备得到的蔬菜调料在速冻5~8h,然后快速送入压强为35~45Pa,温度为-40~-50℃条件的干燥仓中干燥20~25h即可。
所述酸菜包包括下述重量份的下述成分:泡青菜125~185份、泡红辣椒10~20份、泡生姜10~20份、泡小米辣5~10份、大蒜5~10份,花椒3~5份、菜籽油10~20份。
所述腌鱼料包的配料包括:淀粉20~40份、食用盐30~40份、胡椒粉3~8份、木瓜蛋白酶0.5~1.0份。
所述酸菜包、腌鱼料包及蔬果调料包的重量比为10:1:8。
有益效果
本发明的酸菜鱼调料包在传统的酸菜鱼调料包基础上,加入了蔬果调料包,使得采用本发明的酸菜鱼调料包制备的酸菜鱼不但酸爽美味、营养丰富多样化克服了现有技术酸菜鱼调料营养物质少、不方便制作酸菜鱼的问题,提供了另一种不同于现有技术口感的酸菜鱼调料,使得市场酸菜鱼品种多样化,促进酸菜鱼调料行业发展。
采用本发明方便蔬果型酸菜鱼调料制作酸菜鱼,方便简单,不需要按照特定的先后顺序添加也能煮出味道鲜美的酸菜鱼,特别适合自制酸菜鱼,本发明酸菜鱼调料调料包中加入了蔬果调料包,这样,人们无需花费时间准备蔬菜、水果就能摄取到蔬菜及水果中的营养,省时又方便。
本发明在传统的调料包基础上,加入了蔬果调料包,丰富了酸菜鱼的营养,且蔬果调料中含有特定成分的菊粉、果聚糖,菊粉、果聚糖具有很好的益生效果、促进肠胃健康,增强免疫力等优点;本发明的蔬果调料包采用真空冷冻干燥得到,能最大限度的减少蔬菜中营养成分的流失,使蔬果调料保持材料原有的风味,使得酸菜鱼具有蔬菜的清香的风味,口感独特、爽口。
具体实施方式
下面结合具体实施方式说明本发明。
实施例1
1、一种蔬果酸菜鱼调料:包括蔬菜酸菜酸菜包、腌鱼料包及蔬菜调料包,所述蔬菜调料包通过下述方法制备:
(1)选取新鲜蔬菜、水果洗净,消毒后去皮、蒂,切成适合的大小,然后先将蔬菜放入到沸水中烫漂30秒,捞出沥干,最后将上述的水果和烫漂好的蔬菜分别打成蔬菜浆和水果浆备用;
(2)称取盐1份、菊粉0.5份、果聚糖0.3份及取步骤(1)中制备得到的蔬菜浆50份、水果浆10份混合并搅拌均匀得蔬果调料,蔬菜调料真空冷冻干燥得到蔬果调料块;
(3)将步骤(2)制备好的蔬果调料块根据产品要求量装袋、封口、杀菌,即得蔬果调料包。
实施例2
1、一种蔬果酸菜鱼调料:包括蔬菜酸菜酸菜包、腌鱼料包及蔬菜调料包,所述蔬菜调料包通过下述方法制备:
(1)选取新鲜蔬菜、水果洗净,消毒后去皮、蒂,切成适合的大小,然后先将蔬菜放入到沸水中烫漂40秒,捞出沥干,最后将上述的水果和烫漂好的蔬菜分别打成蔬菜浆和水果浆备用;
(2)称取盐2份、菊粉1份、果聚糖0.5份及取步骤(1)中制备得到的蔬菜浆55份、水果浆12份混合并搅拌均匀得蔬果调料,蔬菜调料真空冷冻干燥得到蔬果调料块;
(3)将步骤(2)制备好的蔬果调料块根据产品要求量装袋、封口、杀菌,即得蔬果调料包。
所述冷冻真空干燥是将步骤(3)制备得到的蔬果调料在速冻8h,然后快速送入压强为40Pa,温度为-45℃条件的干燥仓中干燥22h即可。
实施例3
1、一种蔬果酸菜鱼调料:包括蔬菜酸菜酸菜包、腌鱼料包及蔬菜调料包,所述蔬菜调料包通过下述方法制备:
(1)选取新鲜蔬菜、水果洗净,消毒后去皮、蒂,切成适合的大小,然后先将蔬菜放入到沸水中烫漂50秒,捞出沥干,最后将上述的水果和烫漂好的蔬菜分别打成蔬菜浆和水果浆备用;
(2)称取盐3份、菊粉1份、果聚糖0.8份及取步骤(1)中制备得到的蔬菜浆60份、水果浆15份混合并搅拌均匀得蔬果调料,蔬菜调料真空冷冻干燥得到蔬果调料块;
(3)将步骤(2)制备好的蔬果调料块根据产品要求量装袋、封口、杀菌,即得蔬果调料包。
所述冷冻真空干燥是将步骤(3)制备得到的蔬果调料在速冻8h,然后快速送入压强为45Pa,温度为-50℃条件的干燥仓中干燥25h即可。
所述酸菜包包括下述重量份的下述成分:泡青菜125份、泡红辣椒10份、泡生姜10份、泡小米辣5份、大蒜5份,花椒3份、菜籽油10份。
所述腌鱼料包的配料包括:淀粉20份、食用盐30份、胡椒粉3份、木瓜蛋白酶0.5份。
所述酸菜包、腌鱼料包及蔬果调料包的重量比为10:1:8。
实施例4
1、一种蔬果酸菜鱼调料:包括蔬菜酸菜酸菜包、腌鱼料包及蔬菜调料包,所述蔬菜调料包通过下述方法制备:
(1)选取新鲜蔬菜、水果洗净,消毒后去皮、蒂,切成适合的大小,然后先将蔬菜放入到沸水中烫漂40秒,捞出沥干,最后将上述的水果和烫漂好的蔬菜分别打成蔬菜浆和水果浆备用;
(2)称取盐2份、菊粉1份、果聚糖0.5份及取步骤(1)中制备得到的蔬菜浆55份、水果浆12份混合并搅拌均匀得蔬果调料,蔬菜调料真空冷冻干燥得到蔬果调料块;
(3)将步骤(2)制备好的蔬果调料块根据产品要求量装袋、封口、杀菌,即得蔬果调料包。
所述冷冻真空干燥是将步骤(3)制备得到的蔬果调料在速冻5h,然后快速送入压强为35Pa,温度为-40℃条件的干燥仓中干燥20h即可。
所述酸菜包包括下述重量份的下述成分:泡青菜185份、泡红辣椒20份、泡生姜20份、泡小米辣10份、大蒜10份,花椒5份、菜籽油20份。
所述腌鱼料包的配料包括:淀粉40份、食用盐40份、胡椒粉8份、木瓜蛋白酶1.0份。
所述酸菜包、腌鱼料包及蔬果调料包的重量比为10:1:8。
Claims (5)
1.一种蔬果酸菜鱼调料:其特征在于:所述调料包括蔬菜酸菜酸菜包、腌鱼料包及蔬菜调料包,所述蔬菜调料包通过下述方法制备:
(1)选取新鲜蔬菜、水果洗净,消毒后去皮、蒂,切成适合的大小,然后先将蔬菜放入到沸水中烫漂30~50秒,捞出沥干,最后将上述的水果和烫漂好的蔬菜分别打成蔬菜浆和水果浆备用;
(2)称取盐1~3份、菊粉0.5~1份、果聚糖0.3~0.8份及取步骤(1)中制备得到的蔬菜浆50~60份、水果浆10~15份混合并搅拌均匀得蔬果调料,蔬菜调料真空冷冻干燥得到蔬果调料块;
(3)将步骤(2)制备好的蔬果调料块根据产品要求量装袋、封口、杀菌,即得蔬果调料包。
2.根据权利要求1所述的一种蔬果酸菜鱼调料:其特征在于:所述冷冻真空干燥是将步骤(3)制备得到的蔬果调料在速冻5~8h,然后快速送入压强为35~45Pa,温度为-40~-50℃条件的干燥仓中干燥20~25h即可。
3.根据权利要求1所述的一种蔬果酸菜鱼调料:其特征在于:所述酸菜包包括下述重量份的下述成分:泡青菜125~185份、泡红辣椒10~20份、泡生姜10~20份、泡小米辣5~10份、大蒜5~10份,花椒3~5份、菜籽油10~20份。
4.根据权利要求1所述的一种蔬果酸菜鱼调料:其特征在于:所述腌鱼料包的配料包括:淀粉20~40份、食用盐30~40份、胡椒粉3~8份、木瓜蛋白酶0.5~1.0份。
5.根据权利要求1所述的一种蔬果酸菜鱼调料:其特征在于:所述酸菜包、腌鱼料包及蔬果调料包的重量比为10:1:8。
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