CN108464459A - 一种芋头花风味保健鱼丸 - Google Patents
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Abstract
本发明公开了一种芋头花风味保健鱼丸,其以芋头花、鲮鱼为原料,同时添加红门兰、春砂花、羊角参,制作出一种芋头花风味保健鱼丸。其充分利用芋头花、鲮鱼的营养价值,与中药相互配伍,协同增效,具有补血益气、健脾益胃的功效。发明中,对芋头花进行酶解处理,有效的去除了原材料中含有的苦涩,制得的成品口感细腻,鲜香滑嫩,富有弹性,脆而不腻,营养丰富,长期食用可明显改善脾胃不和、体弱血虚人群的不适。其制作工艺简单,易于实现,符合人们对健康的需求,市场前景广阔。
Description
技术领域
本发明涉及食品加工领域,特别涉及以芋头花、鲮鱼为原料,加入具有保健功效的中药材,制得的一种芋头花风味保健鱼丸。
背景技术
芋头花,为天南星科芋属植物芋的花序,是湿生草本植物,根茎卵形,常生多数小球茎,褐色,具纤毛。芋头花味辛,性平,具有理气止痛、散瘀止血的功效,常用于气滞胃痛、噎膈、吐血、子宫脱垂、小儿脱肛、内外痔、鹤膝风等症状。
鲮鱼,俗称“土鲮鱼”、“鲮公”、“雪鲃”等。淡水鱼。是生活在热带、亚热带的鱼类。鲮鱼吻圆钝,口向下,体形侧扁而长,体色青白,有光泽,腹部银白,颜色较淡,鳍青灰色,但末端呈赫红色,成鱼体重1—4公斤,味甘、性平、无毒,入肝、肾、脾、胃四经,具有有益气血,健筋骨,通小便的功效。治小便不利、热淋、膀胱结热、脾胃虚弱。
红门兰,为兰科植物宽叶红门兰的全草,多年生草本植物,高12-40cm。块茎粗大,肉质,圆柱状,下部3-5掌裂。茎直立,粗壮。叶3-6枚,互生;长椭圆形、披针形至线形,先端钝、渐尖或长渐尖。红门兰味甘,性平,归胃、心、肾经,具有健脾益胃、宽中理气、补肾养阴的功效,常用于阴虚痨热、烦躁口渴、不思饮食、月经不调等症状。
春砂花,为姜科植物阳春砂的花朵及花序梗,全体呈淡紫色,花朵细软而小;花序梗长20-30厘米,有节。春砂花味辛,性平,无毒,具有利肺快膈、化痰止咳的功效,常用于感冒、喘咳、喉痛等症状。
羊角参,别名甘肃黄精、臭儿参、野白芨。为百合科植物甘肃黄精或玫瑰红黄精的根茎。夏、秋间采挖,去须根,洗净,以开水烫后晒干。其味甘,性平,具有滋补肝肾、养阴生津的功效,常用于神经衰弱、高血压病、头痛、咽喉痛、消渴、口干舌燥。
鱼丸,是福州、闽南、广州、台湾、江西抚州一带经常烹制的汉族传统名点,属于粤菜或闽菜系。亦名“水丸”,古时称“氽鱼丸”。因为它味道鲜美,多吃不腻,可作点心配料,又可作汤,是沿海人们不可少的海味佳肴。
以芋头花、鲮鱼为主要原料,红门兰、春砂花、羊角参为保健原料,生产出一种营养保健型鱼丸,目前还未见报道和产品上市。
发明内容
本发明以芋头花、鲮鱼为原料,同时添加红门兰、春砂花、羊角参开发出一种芋头花风味保健鱼丸。填补了国内使用这类原料制作鱼丸的一项空白。
一种芋头花风味保健鱼丸的制作步骤如下所示:
A.芋头花预处理:取新鲜的芋头花,洗净沥干,放入破壁机内,破碎3-5次,后倒入容器内,加入芋头花重0.08-0.16%的纤维素酶,加热至38-42℃,保持10-20分钟,取出放入烘房内烘干至含水量低于10%,再使用过滤机过滤2-3次,制得芋头花粉;
B.鲮鱼预处理:将鲮鱼除去头及内脏,清洗干净,放入容器内,加入鲮鱼重4-5倍的水、4-6%的盐,浸泡80-90分钟,后取出放入采肉机去骨刺,再送入绞肉机绞碎,制得鲮鱼肉泥;
C.中药材预处理:按一定比例取红门兰、春砂花、羊角参,加入原料中药材重10-15倍的水,浸泡2-3小时,再煎煮30-50分钟,后连同煎煮液一起,倒入打浆机内进行打浆,后通过过滤机过滤残渣,制得中药泥;
D.混合斩拌:取芋头花粉10-20重量份、鲮鱼肉泥100-120重量份、中药泥3-5重量份、玉米淀粉10-15重量份、食盐2-4重量份、鸡精0.4-0.8重量份、白胡椒粉0.15-0.2重量份、蛋清液10-12重量份、姜汁3-4重量份、蒜粉0.5-1重量份、料酒1-2重量份、小茴香2-3重量份、孜然粉0.6-0.8重量份,混合搅拌均匀,放入斩拌机斩拌10-20分钟,斩拌过程中适当加入冰水,温度控制在10℃以下;
E.成型:将斩拌好的芋头花鲮鱼泥放入自动成型机,制成直径2-3厘米的鱼丸,再放入90-100℃的热水中加热20-40分钟,加热过程中撇去浮沫;
F.冷却:将熟化定型的芋头花鲮鱼丸迅速放入冰水中,浸渍8-15分钟进行冷却;
G.包装、检验、贮藏:冷却的芋头花鲮鱼丸放入速冻机冻结,再无菌的环境下进行包装,检验合格后放入冷库低温冷藏。
本发明步骤C中一定比例的中药配比为以下原料重量比:红门兰20-40%、春砂花15-30%、羊角参20-30%。
本发明所述的打浆机为装有80-100目网筛的打浆机,所需过滤机均为装有140-160目网筛的过滤机。
本发明的作用机理:
芋头花,理气止痛、散瘀止血;鲮鱼,益气血,健筋骨;红门兰,健脾益胃、宽中理气;春砂花,利肺快膈、化痰止咳;羊角参,滋补肝肾、养阴生津。利用以上五味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达补血益气、健脾益胃的功效。
本发明以芋头花、鲮鱼为原料,同时添加红门兰、春砂花、羊角参,制作出一种芋头花风味保健鱼丸。其充分利用芋头花、鲮鱼的营养价值,与中药相互配伍,协同增效,具有补血益气、健脾益胃的功效。发明中,对芋头花进行酶解处理,有效的去除了原材料中含有的苦涩,制得的成品口感细腻,鲜香滑嫩,富有弹性,脆而不腻,营养丰富,长期食用可明显改善脾胃不和、体弱血虚人群的不适。其制作工艺简单,易于实现,符合人们对健康的需求,市场前景广阔。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种芋头花风味保健鱼丸,采用以下步骤制作:
A.芋头花预处理:取新鲜的芋头花,洗净沥干,放入破壁机内,破碎3次,后倒入容器内,加入芋头花重0.08%的纤维素酶,加热至38℃,保持10分钟,取出放入烘房内烘干至含水量低于10%,再使用过滤机过滤2次,制得芋头花粉;
B.鲮鱼预处理:将鲮鱼除去头及内脏,清洗干净,放入容器内,加入鲮鱼重4倍的水、4%的盐,浸泡80分钟,后取出放入采肉机去骨刺,再送入绞肉机绞碎,制得鲮鱼肉泥;
C.中药材预处理:按重量比例取红门兰40%、春砂花30%、羊角参30%,加入原料中药材重10倍的水,浸泡2小时,再煎煮30分钟,后连同煎煮液一起,倒入打浆机内进行打浆,后通过过滤机过滤残渣,制得中药泥;
D.混合斩拌:取芋头花粉10kg、鲮鱼肉泥100kg、中药泥3kg、玉米淀粉10kg、食盐2kg、鸡精0.4kg、白胡椒粉0.15kg、蛋清液10kg、姜汁3kg、蒜粉0.5kg、料酒1kg、小茴香2kg、孜然粉0.6kg,混合搅拌均匀,放入斩拌机斩拌10分钟,斩拌过程中适当加入冰水,温度控制在10℃以下;
E.成型:将斩拌好的芋头花鲮鱼泥放入自动成型机,制成直径2厘米的鱼丸,再放入90℃的热水中加热20分钟,加热过程中撇去浮沫;
F.冷却:将熟化定型的芋头花鲮鱼丸迅速放入冰水中,浸渍8分钟进行冷却;
G.包装、检验、贮藏:冷却的芋头花鲮鱼丸放入速冻机冻结,再无菌的环境下进行包装,检验合格后放入冷库低温冷藏。
本发明实施例1经11位脾胃不和、体弱血虚的消费者,连续食用10天,每日30克,症状明显缓解人数为7人,有效率为63.64%;连续食用20天,每日30克以上,症状明显缓解人数为8人,有效率为72.73%。
实施例2,一种芋头花风味保健鱼丸,采用以下步骤制作:
A.芋头花预处理:取新鲜的芋头花,洗净沥干,放入破壁机内,破碎4次,后倒入容器内,加入芋头花重0.12%的纤维素酶,加热至40℃,保持15分钟,取出放入烘房内烘干至含水量低于10%,再使用过滤机过滤2次,制得芋头花粉;
B.鲮鱼预处理:将鲮鱼除去头及内脏,清洗干净,放入容器内,加入鲮鱼重4.5倍的水、5%的盐,浸泡85分钟,后取出放入采肉机去骨刺,再送入绞肉机绞碎,制得鲮鱼肉泥;
C.中药材预处理:按重量比例取红门兰30%、春砂花25%、羊角参20%、娑罗子15%、醋柳果10%,加入原料中药材重12倍的水,浸泡2.5小时,再煎煮40分钟,后连同煎煮液一起,倒入打浆机内进行打浆,后通过过滤机过滤残渣,制得中药泥;
D.混合斩拌:取芋头花粉15kg份、鲮鱼肉泥110kg、中药泥4kg、玉米淀粉12kg、食盐3kg、鸡精0.6kg、白胡椒粉0.18kg、蛋清液11kg、姜汁3.5kg、蒜粉0.8kg、料酒1.5kg、小茴香2.5kg、孜然粉0.7kg,混合搅拌均匀,放入斩拌机斩拌15分钟,斩拌过程中适当加入冰水,温度控制在10℃以下;
E.成型:将斩拌好的芋头花鲮鱼泥放入自动成型机,制成直径2厘米的鱼丸,再放入95℃的热水中加热30分钟,加热过程中撇去浮沫;
F.冷却:将熟化定型的芋头花鲮鱼丸迅速放入冰水中,浸渍12分钟进行冷却;
G.包装、检验、贮藏:冷却的芋头花鲮鱼丸放入速冻机冻结,再无菌的环境下进行包装,检验合格后放入冷库低温冷藏。
娑罗子,别名苏罗子、棱罗子、开心果。为七叶树科植物七叶树的种子。落叶乔木,高达25m。掌状复叶对生;小叶5-7,长椭圆形或长椭圆形卵形,长9-16cm,宽3-5.5cm,先端渐尖,基部楔形,边缘有锯齿,侧脉13-17对,有小叶柄;总叶柄长。圆锥花序大型;花萼筒状;花瓣4,白色,有爪;雄蕊6,花丝不等长;子房上位。蒴果近球形,顶端扁平,棕黄色,有小突起,熟时3瓣裂,种子近球形。花期5-7月,果期8-9月。多栽培,少有野生。娑罗子味甘,性温,归肝、胃经,具有理气宽中、和胃止痛的功效,常用于胸腹胀闷、胃脘疼痛。
醋柳果,又名沙棘、醋柳、酸刺。落叶灌木或乔木,高5-10米。具粗壮棘刺;枝幼时密被褐锈色鳞片。叶互生,线形或线状披针形,长2-6厘米,宽0.4-1.2厘米,两端钝尖,下面密被淡白色鳞片;叶柄极短。花先叶开放,雌雄异株;短总状花序腋生于头年枝上,花小,淡黄色,花被2裂;雄花花序轴常脱落,雄蕊4;雌花比雄花后开放,花被简囊状,顶端2裂。果为肉质花被管包围,近于球形,橙黄色,径0.5-1厘米。花期3-4月。果期9-10月。醋柳果味甘、酸,性平,具有止咳祛痰、消食化滞、活血散瘀的功效,多用于咳嗽痰多、消化不良、食积腹痛、跌扑瘀肿、瘀血经闭。
本发明实施例2的作用机理:
芋头花,理气止痛、散瘀止血;鲮鱼,益气血,健筋骨;红门兰,健脾益胃、宽中理气;春砂花,利肺快膈、化痰止咳;羊角参,滋补肝肾、养阴生津;娑罗子,理气宽中、和胃止痛;醋柳果,止咳祛痰、消食化滞。利用以上七味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达补血益气、健脾益胃的功效。
本发明实施例2经18位脾胃不和、体弱血虚的消费者,连续食用10天,每日30克,症状明显缓解人数为14人,有效率为72.22%;连续食用15天,每日35克以上,症状明显缓解人数为15人,有效率为83.33%。
实施例3,一种芋头花风味保健鱼丸,采用以下步骤制作:
A.芋头花预处理:取新鲜的芋头花,洗净沥干,放入破壁机内,破碎5次,后倒入容器内,加入芋头花重0.16%的纤维素酶,加热至42℃,保持20分钟,取出放入烘房内烘干至含水量低于10%,再使用过滤机过滤3次,制得芋头花粉;
B.鲮鱼预处理:将鲮鱼除去头及内脏,清洗干净,放入容器内,加入鲮鱼重5倍的水、6%的盐,浸泡90分钟,后取出放入采肉机去骨刺,再送入绞肉机绞碎,制得鲮鱼肉泥;
C.中药材预处理:按重量比例取红门兰20%、春砂花15%、羊角参20%、娑罗子15%、醋柳果10%、角盘兰10%、枸杞子10%,加入原料中药材重15倍的水,浸泡3小时,再煎煮50分钟,后连同煎煮液一起,倒入打浆机内进行打浆,后通过过滤机过滤残渣,制得中药泥;
D.混合斩拌:取芋头花粉20kg、鲮鱼肉泥120kg、中药泥5kg、玉米淀粉15kg、食盐4kg、鸡精0.8kg、白胡椒粉0.2kg、蛋清液12kg、姜汁4kg、蒜粉1kg、料酒2kg、小茴香3kg、孜然粉0.8kg,混合搅拌均匀,放入斩拌机斩拌20分钟,斩拌过程中适当加入冰水,温度控制在10℃以下;
E.成型:将斩拌好的芋头花鲮鱼泥放入自动成型机,制成直径3厘米的鱼丸,再放入100℃的热水中加热40分钟,加热过程中撇去浮沫;
F.冷却:将熟化定型的芋头花鲮鱼丸迅速放入冰水中,浸渍15分钟进行冷却;
G.包装、检验、贮藏:冷却的芋头花鲮鱼丸放入速冻机冻结,再无菌的环境下进行包装,检验合格后放入冷库低温冷藏。
角盘兰,植株高5.5-35厘米。块茎球形,直径6-10毫米,肉质。茎直立,无毛,基部具2枚筒状鞘,下部具2-3枚叶。叶片狭椭圆状披针形或狭椭圆形,直立伸展。总状花序具多数花,圆柱状,长达15厘米;花小,黄绿色,垂头,萼片近等长,具1脉;花瓣近菱形,上部肉质增厚,较萼片稍长,向先端渐狭,或在中部多少3裂;唇瓣与花瓣等长,肉质增厚,基部凹陷呈浅囊状,近中部3裂。花期6-8月。角盘兰味甘,性凉,具有健脾开胃、滋阴补肾、调经的功效,常用于食欲不振、肾虚、头晕失眠、烦躁口渴、须发早白、月经不调。
枸杞子,本品呈类纺锤形或椭圆形,长6-20毫米,直径3-10毫米。表面红色或暗红色,顶端有小凸起状的花柱痕,基部有白色的果梗痕。果皮柔韧,皱缩;果肉肉质,柔润。种子20-50粒,类肾形,扁而翘,长1.5-1.9毫米,宽1-1.7毫米,表面浅黄色或棕黄色。气微,味甜。具有滋补肝肾、益精明目的功效。用于虚劳精亏、腰膝酸痛、眩晕耳鸣、内热消渴、血虚萎黄、目昏不明。
本发明实施例3的作用机理:
芋头花,理气止痛、散瘀止血;鲮鱼,益气血,健筋骨;红门兰,健脾益胃、宽中理气;春砂花,利肺快膈、化痰止咳;羊角参,滋补肝肾、养阴生津;娑罗子,理气宽中、和胃止痛;醋柳果,止咳祛痰、消食化滞;角盘兰,健脾开胃、滋阴补肾;枸杞子,滋补肝肾、益精明目。利用以上九味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达补血益气、健脾益胃的功效。
本发明实施例2经26位脾胃不和、体弱血虚的消费者,连续食用15天,每日30克,症状明显缓解人数为20人,有效率为76.92%;连续食用25天,每日40克以上,症状明显缓解人数为22人,有效率为84.62%。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (3)
1.一种芋头花风味保健鱼丸,其特征在于,采用如下步骤制作:
A.芋头花预处理:取新鲜的芋头花,洗净沥干,放入破壁机内,破碎3-5次,后倒入容器内,加入芋头花重0.08-0.16%的纤维素酶,加热至38-42℃,保持10-20分钟,取出放入烘房内烘干至含水量低于10%,再使用过滤机过滤2-3次,制得芋头花粉;
B.鲮鱼预处理:将鲮鱼除去头及内脏,清洗干净,放入容器内,加入鲮鱼重4-5倍的水、4-6%的盐,浸泡80-90分钟,后取出放入采肉机去骨刺,再送入绞肉机绞碎,制得鲮鱼肉泥;
C.中药材预处理:按一定比例取红门兰、春砂花、羊角参,加入原料中药材重10-15倍的水,浸泡2-3小时,再煎煮30-50分钟,后连同煎煮液一起,倒入打浆机内进行打浆,后通过过滤机过滤残渣,制得中药泥;
D.混合斩拌:取芋头花粉10-20重量份、鲮鱼肉泥100-120重量份、中药泥3-5重量份、玉米淀粉10-15重量份、食盐2-4重量份、鸡精0.4-0.8重量份、白胡椒粉0.15-0.2重量份、蛋清液10-12重量份、姜汁3-4重量份、蒜粉0.5-1重量份、料酒1-2重量份、小茴香2-3重量份、孜然粉0.6-0.8重量份,混合搅拌均匀,放入斩拌机斩拌10-20分钟,斩拌过程中适当加入冰水,温度控制在10℃以下;
E.成型:将斩拌好的芋头花鲮鱼泥放入自动成型机,制成直径2-3厘米的鱼丸,再放入90-100℃的热水中加热20-40分钟,加热过程中撇去浮沫;
F.冷却:将熟化定型的芋头花鲮鱼丸迅速放入冰水中,浸渍8-15分钟进行冷却;
G.包装、检验、贮藏:冷却的芋头花鲮鱼丸放入速冻机冻结,再无菌的环境下进行包装,检验合格后放入冷库低温冷藏。
2.根据权利要求1所述的一种芋头花风味保健鱼丸,其特征在于,所述步骤C中一定比例的中药配比为以下原料重量比:红门兰20-40%、春砂花15-30%、羊角参20-30%。
3.根据权利要求1所述的一种芋头花风味保健鱼丸,其特征在于,所述的打浆机为装有100-120目网筛的打浆机,所需过滤机均为装有140-160目网筛的过滤机。
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