CN108402414A - 一种即食类河鲀肉松及其制备方法 - Google Patents
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- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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Abstract
本发明涉及食品领域,具体涉及一种河豚鱼肉松的制作方法。本发明提供的制作方法包括:S1、蒸煮;S2、去膜;S3、剪切、搓松:S4、调味搅拌;S5、翻炒;S6、烘烤:S7、加入食品添加剂及其他食材得到成品肉松。本发明的目的提供一种具有养生、补充营养等功效的河豚鱼肉松产品。
Description
技术领域
本发明涉及食品领域,具体涉及一种即食类河鲀肉松及其制备方法。
背景技术
肉松是我国著名的美食,具有营养丰富,味美可口,携带方便等特点。目前,市场上较为常见的有猪肉松,牛肉松,鸡肉松等;而鱼肉松则相对较少。与猪肉松,牛肉松等产品相比,鱼肉松除了蛋白质含量较高外还含有丰富的维生素B1、维生素B2、及钙、磷、铁等矿物元素。除此之外,鱼肉松的脂肪含量较低,且脂肪中不饱和脂肪酸含量较高,易吸收。特别适合老人、儿童、体弱和病人补充营养。
河豚鱼又称气泡鱼,以其味道鲜美而深受消费者的青睐。由于其体内的河豚毒素是一种毒性很强的非蛋白毒素,常常让人望而生畏。近年来,随着红鳍东方鲀和暗纹东方鲀两个成熟品种实行了有条件的开放养殖,消费者又有了品尝河豚的机会。尽管如此,由于河豚宰杀、销售等环节都有着严格的流程限制,河豚产品仍然供不应求。目前,除了具备专业宰杀资质的酒店外,河豚鱼产品主要以冷冻的方式进入市场,该加工方式较为单一,且产品的保质期较短,无法较长时间保存。与此同时,该类型的产品为半成品,需进行二次加工,无法实现即食。
发明内容
为了解决上述技术问题,本发明首次以肉松的形式制成河豚相关产品,创造了一种新型的河豚加工方式。同时本产品成功克服了以往河豚产品保存时间较短的缺点。与现有的金枪鱼松制作工艺相比,本产品在翻炒后加入了烘烤的步骤,该步骤可在翻炒后更好除去产品中的水分,增长保存期,同时使产品的口感酥脆、风味更佳。
本发明的目的是这样实现的:
本发明提供的河鲀肉松的制备方法,其特征在于,包括以下步骤:
S1、蒸煮:将河鲀肉放入蒸锅内沸水蒸制8-12分钟;所述河豚肉是通过河豚原料宰杀、去除眼部、表皮、内脏、头部、鱼尾,清洗得到的。
S2、去膜:鱼体熟制后,取出熟肉,然后趁热去除鱼体表面的粘膜;相较于生鱼体而言,熟制后的鱼体去膜更加简易,且效果更佳。
S3、剪切、搓松:将去除粘膜后的鱼体顺着肌肉纹理切开,手动将鱼肉搓松,得到松散的鱼肉松。该步骤有助于将鱼肉与调味料更好的搅拌;
S4、调味搅拌:将搓松后的鱼肉松与调味料A充分搅拌混合;优选的,调味料A组成如下:每500g河豚肉,加入食盐3g、白砂糖6g、味精3g、黄酒6g、生抽1.5g。
S5、翻炒:向炒锅中加入少量的食用油,待炒锅升温至120-130℃,将打松后的鱼肉放入锅中不断翻炒,时间为8-12分钟;
S6、烘烤:将翻炒完成的鱼肉烘烤,成为蓬松美味的鱼肉松;优选的,烘烤条件为80℃烘烤30分钟。使制作完成的鱼肉松更蓬松,水分更少。
S7、成品:在烘烤好的鱼肉松中加入调味料B搅拌。优选的在每千克炒制好的鱼肉松中加入0.4g食盐,0.05g山梨酸钾,80g核桃粉,65g芝麻粉,搅拌2分钟。
最后可以包装、灭菌。
与现有技术相比,本发明具有如下有益效果:
(1)本发明利用味道鲜味的河豚制作成了市场上接受度良好的肉松产品。现有的河豚产品保质期限较短,无法即食,需通过二次加工。而本产品很好的解决了这两个问题,可以做到长期保存。与此同时该产品可实现即拆即食,增强了食用的便捷性。同时,现有的河豚产品种类较为单一,主要为半加工型冻藏产品,本产品作为一种新型的产品形式,在保证了河豚鲜美味道的同时还提供了丰富的营养。
(2)本发明的河豚鱼肉松中还含有核桃粉、芝麻粉等食材。核桃粉有着补脑益智、补虚强体、消炎杀菌等作用。而芝麻粉含有大量的脂肪和蛋白质,还有糖类、维生素A、维生素E、卵磷脂、钙、铁、镁等营养成分;有调节胆固醇、美容养颜的功效。本发明所制成的产品香酥可口、富含营养、拥有良好的口感。
(3)现有的鱼类肉松制作工艺中,产品经烘焙脱水后进行炒制工艺,而本发明中,将烘焙步骤放置炒制步骤后。这样做一来可使产品中的水分含量更少,能增长产品保存时间。其次,炒制后的产品经烘焙步骤后产品香气更浓郁,产品更加酥脆,口感更佳。
具体实施方式
以下部分是具体实施方式对本发明做进一步说明,但以下实施方式仅仅是对本发明的进一步解释,不代表本发明保护范围仅限于此,凡是以本发明的思路所做的等效替换,均在本发明的保护范围。
实施例1
宰杀:将原料无毒的养殖暗纹东方鲀击晕、去出眼部、表皮、内脏、头部、鱼尾,得到体肉,然后用冷水清洗待用。
蒸煮:选取清洗后的鱼体500g放入蒸锅内沸水蒸制10分钟
去膜:待鱼体熟制后,取出熟肉,然后趁热去除鱼体表面的粘膜。
剪切、搓松:将去除粘膜后的鱼体顺着肌肉纹理切开,手动将鱼肉搓松,得到松散的鱼肉松。改步骤有助于将鱼肉与调味料更好的搅拌。
调味搅拌:将搓松后的鱼肉松与调味料充分搅拌混合。调味料组成如下:食盐3g、白砂糖6g、味精3g、黄酒6g、生抽1.5g。
翻炒:向炒锅中加入少量的食用油,待炒锅升温后,将打松后的鱼肉放入锅中不断翻炒,时间为10分钟。
烘烤:将翻炒完成的鱼肉铺平并放入80℃的干燥箱中进行烘烤,成为蓬松美味的鱼肉松。
成品:在每千克炒制好的鱼肉松中加入0.4g食盐,0.05g山梨酸钾,80g核桃粉,65g芝麻粉,搅拌2分钟。
包装:将成品肉松包装、灭菌处理。
对比例1
宰杀:将原料无毒的养殖暗纹东方鲀击晕、去出眼部、表皮、内脏、头部、鱼尾,得到体肉,然后用冷水清洗待用。
蒸煮:选取清洗后的鱼体500g放入蒸锅内沸水蒸制10分钟
去膜:待鱼体熟制后,取出熟肉,然后趁热去除鱼体表面的粘膜。
剪切、搓松:将去除粘膜后的鱼体顺着肌肉纹理切开,手动将鱼肉搓松,得到松散的鱼肉松。改步骤有助于将鱼肉与调味料更好的搅拌。
调味搅拌:将搓松后的鱼肉松与调味料充分搅拌混合。调味料组成如下:食盐3g、白砂糖6g、味精3g、黄酒6g、生抽1.5g。
烘烤:将调味搅拌完成的鱼肉铺平并放入80℃的干燥箱中进行烘烤,成为蓬松美味的鱼肉松。
翻炒:向炒锅中加入少量的食用油,待炒锅升温后,将烘烤后的鱼肉放入锅中不断翻炒,时间为10分钟。
成品:在每千克炒制好的鱼肉松中加入0.4g食盐,0.05g山梨酸钾,80g核桃粉,65g芝麻粉,搅拌2分钟。
包装:将成品肉松包装、灭菌处理。
采用直接干燥法对产品中水分含量进行检测,实施例1中鱼肉松的水分含量比对比例1中肉松的水分含量约低4.5-6%。同时通过感官评价偏好型检验法对产品喜好性进行评价,实施例1中的鱼肉松拥有更高的接受度。
Claims (5)
1.一种河鲀肉松的制备方法,其特征在于,包括以下步骤:
S1、蒸煮:将河鲀肉蒸制8-12分钟制成熟肉;
S2、去膜:取出熟肉,然后趁热去除鱼体表面的粘膜;
S3、剪切、搓松:将去除粘膜后的鱼体顺着肌肉纹理切开,手动将鱼肉搓松,得到松散的鱼肉松;
S4、调味搅拌:将搓松后的鱼肉松与调味料A充分搅拌混合;
S5、翻炒:向炒锅中加入少量的食用油,待炒锅升温至120-130℃后,将调味后的鱼肉放入锅中不断翻炒,时间为8-12分钟;
S6、烘烤:将翻炒完成的鱼肉烘烤,成为蓬松美味的鱼肉松;
S7、成品:在烘烤好的鱼肉松中加入调味料B搅拌。
2.根据权利要求1所述的河鲀肉松的制备方法,其特征在于,所述步骤S4的调味料A组成如下:每500g河豚肉,加入食盐3g、白砂糖6g、味精3g、黄酒6g、生抽1.5g。
3.根据权利要求1所述的河鲀肉松的制备方法,其特征在于,所述步骤S6中烘烤条件为80℃烘烤30分钟。
4.根据权利要求1所述的河鲀肉松的制备方法,其特征在于,所述步骤S7中调味料B组成如下:在每千克炒制好的鱼肉松中,0.4g食盐,0.05g山梨酸钾,80g核桃粉,65g芝麻粉。
5.根据权利要求1所述的河鲀肉松的制备方法,其特征在于,所述步骤S7中搅拌时间为2-3分钟。
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