CN108497391A - 一种南酸枣风味鲮鱼豆腐 - Google Patents
一种南酸枣风味鲮鱼豆腐 Download PDFInfo
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Abstract
本发明公开了一种南酸枣风味鲮鱼豆腐,其以南酸枣、鲮鱼为原料,同时添加茼蒿、白酒草、奶浆参,制作出一种南酸枣风味鲮鱼豆腐。充分利用南酸枣、鲮鱼的营养价值,与中药相互配伍,协同增效,具有健脾开胃、消食除积的功效。发明中,对南酸枣进行酶解处理,有效的去除了原材料中含有的苦涩,制得的成品富有光泽,食之香郁,口感Q弹,且具有一定的保健功能,长期食用可明显改善脾胃不调、饮食积滞人群的不适。其制作工艺简单,贮存方便,市场前景广阔,能够实现工业化生产。
Description
技术领域
本发明涉及食品加工领域,特别涉及以南酸枣、鲮鱼为原料,加入具有保健功效的中药材,制得的一种南酸枣风味鲮鱼豆腐。
背景技术
南酸枣,果实呈椭圆形或卵圆形,长2-3厘米,直径1.4-2厘米。表面黑褐色或棕褐色,稍有光泽,具不规则的皱褶;基部有果梗痕。果肉棕褐色。核近卵形,红棕色或黄棕色,顶端有5个(偶有4或6个)明显的小孔。质坚硬。种子5颗,长圆形。无臭,味酸。具有养心安神、消积化食的功效。主气滞血瘀、胸痛、心悸气短、神经衰弱、失眠、食滞腹满。
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。
茼蒿,为菊科植物茼蒿的茎叶。一年生草本,高可达1米。茎直立,光滑,柔软,富肉质。叶互生;无柄;椭圆形、倒卵状披针形或倒卵状椭圆形,边缘有不规则的深齿裂或羽裂,裂片椭圆形,先端钝。头状花序单生于枝端,直径约4-6厘米;总苞干膜质,苞片覆瓦状排列,卵形至椭圆形;花杂性;舌状花一层,雌性,黄色或黄白色,舌片长约16毫米;管状花多层,两性,长约5毫米,雄蕊5枚,着生花冠上,花丝分离,子房下位,花柱2裂。具有健脾和胃、利水消极的功效。主脾胃不和、二便不通、咳嗽痰多、烦热不安。
白酒草,为菊科植物白酒草的根。一年或二年生草本,高30cm左右。茎直立,少分枝,全株被长柔毛或粗毛。单叶互生;叶片披针形或卵状披针形,长3-5cm,宽1-2cm,先端急尖,边缘有锯齿,两面被长柔毛;基生叶具短叶柄,茎生叶无柄半抱茎。味苦、辛,性寒,具有清热止痛、祛风化痰的功效。主肋膜炎、肺炎、咽喉肿痛、小儿惊风。
奶浆参,为菊科植物竹叶万尤丈深的根。多年生草本,高30-50厘米。全株有白色乳汁。根条状,长可达60厘米。茎丛生,直立,有棱线,被棕色长粗毛。味苦、甘,性温,具有补益肝肾、健脾利湿的功效。主头晕目眩、腰膝酸软、水肿、带下疳积。
鱼豆腐,以鱼肉为主料,绞成肉泥配以其他辅料并挤压成型块状,经熟化油炸而成,因其具有金黄色的良好外观,而且能消除腥臭味,受到消费者的青睐。食之香郁,富有弹性,且营养丰富,是火锅、炒菜、麻辣烫的好材料。
以南酸枣、鲮鱼为主要原料,茼蒿、白酒草、奶浆参为保健原料,生产出一种营养保健型鱼豆腐,目前还未见报道和产品上市。
发明内容
本发明以南酸枣、鲮鱼为原料,同时添加茼蒿、白酒草、奶浆参开发出一种南酸枣风味鲮鱼豆腐,填补了国内使用这类原料制作鱼豆腐的一项空白。
一种南酸枣风味鲮鱼豆腐,其特征在于,采用以下步骤:
A.南酸枣预处理:取新鲜无斑的南酸枣,洗净,放入打浆机内,加入南酸枣重2-3倍的水、2-5%的蜂蜜,进行打浆,后倒入容器内,加入南酸枣重0.12-0.16%的纤维素酶、0.05-0.08%的果胶酶,加热至38-42℃,保持10-20分钟,再通过过滤机过滤2-3次,制得南酸枣水解泥;
B.鲮鱼预处理:将鲮鱼除去头部、内脏、鳍,清洗干净,放入容器内,加入鲮鱼重3-4倍的水、5-8%的盐,浸泡80-90分钟,后取出送入采肉机采肉,再倒入调味机中,加入鲮鱼重0.3-0.6%的姜汁、1-1.5%的料酒、0.5-1%的白醋,搅拌均匀,调味腌制60-90钟,取出使用流动水清洗,再通过斩拌机斩成鱼泥,制得鲮鱼肉糜;
C.中药材预处理:按一定比例取茼蒿、白酒草、奶浆参,置容器内浸泡2-4小时,后取出放入中药煎煮机内,加入原料中药材重8-10倍的水,进行煎煮10-20分钟左右,连同煎煮液一起,倒入打浆机内进行打浆,再放入浆渣分离机进行浆渣分离,制成中药汁;
D.打浆:取切好的南酸枣水解泥5-10重量份、鲮鱼肉糜90-100重量份、中药汁4-8重量份、葱姜蒜末2-5重量份,混合均匀,放入斩拌机,斩拌成糜状,然后加入食用盐2-3重量份,进行高速斩拌至浆体呈黏性,斩拌过程中以冰水调浆温不超过10℃,最后加入湿玉米淀粉8-10重量份、鸡蛋清3-5重量份、鸡精0.2-0.4重量份、小茴香0.15-0.16重量份,继续斩拌混匀;
E.成型、蒸煮:将混匀浆料静置50-60分钟,倒入模盒,再放入蒸饭车蒸30-40分钟,静置冷却后倒入油炸流水线中,油炸10-15秒,出锅脱油;
F.包装、杀菌:脱油完成的南酸枣鲮鱼豆腐摊开风冷,进行真空包装、杀菌,制得南酸枣风味鲮鱼豆腐成品;
G.检验、贮藏:对南酸枣风味鲮鱼豆腐成品进行检验,检验合格低温贮藏,温度控制在2℃-4℃。
本发明步骤C中一定比例的中药配比为以下原料重量比:茼蒿20-40%、白酒草15-30%、奶浆参10-30%。
本发明步骤E中油炸流水线油温为165-175℃。
本发明步骤E制得的熟南酸枣鲮鱼豆腐也可不进行油炸,而直接包装、杀菌、冷冻,检验合格后在0-4℃的冷库中存放。
本发明所述打浆机为装有80-100目网筛的打浆机,过滤机均为装有140-160目网筛的过滤机。
本发明的作用机理:
南酸枣,养心安神、消积化食;鲮鱼,益气血,健筋骨;茼蒿,健脾和胃、利水消极;白酒草,清热止痛、祛风化痰;奶浆参,补益肝肾、健脾利湿。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,以达健脾开胃、消食除积的功效。
本发明以南酸枣、鲮鱼为原料,同时添加茼蒿、白酒草、奶浆参,制作出一种南酸枣风味鲮鱼豆腐。充分利用南酸枣、鲮鱼的营养价值,与中药相互配伍,协同增效,具有健脾开胃、消食除积的功效。发明中,对南酸枣进行酶解处理,有效的去除了原材料中含有的苦涩,制得的成品富有光泽,食之香郁,口感Q弹,且具有一定的保健功能,长期食用可明显改善脾胃不调、饮食积滞人群的不适。其制作工艺简单,贮存方便,市场前景广阔,能够实现工业化生产。
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1,一种南酸枣风味鲮鱼豆腐,采用以下步骤:
A.南酸枣预处理:取新鲜无斑的南酸枣,洗净,放入打浆机内,加入南酸枣重2倍的水、2%的蜂蜜,进行打浆,后倒入容器内,加入南酸枣重0.12%的纤维素酶、0.05%的果胶酶,加热至38℃,保持10分钟,再通过过滤机过滤2次,制得南酸枣水解泥;
B.鲮鱼预处理:将鲮鱼除去头部、内脏、鳍,清洗干净,放入容器内,加入鲮鱼重3倍的水、5%的盐,浸泡80分钟,后取出送入采肉机采肉,再倒入调味机中,加入鲮鱼重0.3%的姜汁、1%的料酒、0.5%的白醋,搅拌均匀,调味腌制60钟,取出使用流动水清洗,再通过斩拌机斩成鱼泥,制得鲮鱼肉糜;
C.中药材预处理:按重量比例取茼蒿40%、白酒草30%、奶浆参30%,置容器内浸泡2小时,后取出放入中药煎煮机内,加入原料中药材重8倍的水,进行煎煮10分钟左右,连同煎煮液一起,倒入打浆机内进行打浆,再放入浆渣分离机进行浆渣分离,制成中药汁;
D.打浆:取切好的南酸枣水解泥5kg、鲮鱼肉糜90kg、中药汁4kg、葱姜蒜末2kg,混合均匀,放入斩拌机,斩拌成糜状,然后加入食用盐2kg,进行高速斩拌至浆体呈黏性,斩拌过程中以冰水调浆温不超过10℃,最后加入湿玉米淀粉8kg、鸡蛋清3kg、鸡精0.2kg、小茴香0.15kg,继续斩拌混匀;
E.成型、蒸煮:将混匀浆料静置50分钟,倒入模盒,再放入蒸饭车蒸30分钟,静置冷却后倒入油炸流水线中,油炸10秒,出锅脱油;
F.包装、杀菌:脱油完成的南酸枣鲮鱼豆腐摊开风冷,进行真空包装、杀菌,制得南酸枣风味鲮鱼豆腐成品;
G.检验、贮藏:对南酸枣风味鲮鱼豆腐成品进行检验,检验合格低温贮藏,温度控制在2℃。
本发明实施例1经11位脾胃不调、饮食积滞的消费者,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15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2,一种南酸枣风味鲮鱼豆腐,采用以下步骤:
南酸枣预处理:取新鲜无斑的南酸枣,洗净,放入打浆机内,加入南酸枣重3倍的水、3.5%的蜂蜜,进行打浆,后倒入容器内,加入南酸枣重0.14%的纤维素酶、0.06%的果胶酶,加热至40℃,保持15分钟,再通过过滤机过滤3次,制得南酸枣水解泥;
B.鲮鱼预处理:将鲮鱼除去头部、内脏、鳍,清洗干净,放入容器内,加入鲮鱼重3.5倍的水、6.5%的盐,浸泡85分钟,后取出送入采肉机采肉,再倒入调味机中,加入鲮鱼重0.45%的姜汁、1.2%的料酒、0.8%的白醋,搅拌均匀,调味腌制75钟,取出使用流动水清洗,再通过斩拌机斩成鱼泥,制得鲮鱼肉糜;
C.中药材预处理:按重量比例取茼蒿30%、白酒草20%、奶浆参25%、北风草15%、莱菔子10%,置容器内浸泡3小时,后取出放入中药煎煮机内,加入原料中药材重9倍的水,进行煎煮15分钟左右,连同煎煮液一起,倒入打浆机内进行打浆,再放入浆渣分离机进行浆渣分离,制成中药汁;
D.打浆:取切好的南酸枣水解泥8kg、鲮鱼肉糜95kg、中药汁6.5kg、葱姜蒜末3.5kg,混合均匀,放入斩拌机,斩拌成糜状,然后加入食用盐2.5kg,进行高速斩拌至浆体呈黏性,斩拌过程中以冰水调浆温不超过10℃,最后加入湿玉米淀粉9kg、鸡蛋清4kg、鸡精0.3kg份、小茴香0.16kg,继续斩拌混匀;
E.成型、蒸煮:将混匀浆料静置55分钟,倒入模盒,再放入蒸饭车蒸35分钟,静置冷却后倒入油炸流水线中,油炸12秒,出锅脱油;
F.包装、杀菌:脱油完成的南酸枣鲮鱼豆腐摊开风冷,进行真空包装、杀菌,制得南酸枣风味鲮鱼豆腐成品;
G.检验、贮藏:对南酸枣风味鲮鱼豆腐成品进行检验,检验合格低温贮藏,温度控制在3℃。
北风草,茎呈方柱形,有分枝,长约50cm,有绒毛状长柔毛。叶对生,多皱缩或破碎,完整叶片展开后呈卵形,长1.5-4cm,边缘具锯齿,两面密被短绒毛。轮伞花序,有苞片较少,条形;花萼筒状,外表面密被柔毛,花冠筒状唇形,多干缩。小坚果卵状三棱形。气微,味淡。具有清肺止咳、清热解毒的功效。主肺热咳嗽、胸痛、咽喉肿痛、目赤青盲、乳痈、湿疹、跌打损伤。
莱菔子,为十字花科植物萝卜的干燥成熟种子。呈类卵圆形或椭圆形,稍扁,长2.5-4mm,宽2-3mm。表面黄棕色、红棕色或灰棕色。一端有深棕色圆形种脐,一侧有数条纵沟。种皮薄而脆,子叶2,黄白色,有油性。无臭,味淡、微苦辛。具有消食除胀、降气化痰的功效。用于饮食停滞、脘腹胀痛、大便秘结、积滞泻痢、痰壅喘咳。
本发明实施例2的作用机理:
南酸枣,养心安神、消积化食;鲮鱼,益气血,健筋骨;茼蒿,健脾和胃、利水消极;白酒草,清热止痛、祛风化痰;奶浆参,补益肝肾、健脾利湿;北风草,清肺止咳、清热解毒;莱菔子,消食除胀、降气化痰。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,以达健脾开胃、消食除积的功效。
本发明实施例2经19位脾胃不调、饮食积滞的消费者,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73.68%;连续食用20天,每日35克以上,症状明显缓解人数为16人,有效率为84.21%。
实施例3,一种南酸枣风味鲮鱼豆腐,采用以下步骤:
A.南酸枣预处理:取新鲜无斑的南酸枣,洗净,放入打浆机内,加入南酸枣重3倍的水、5%的蜂蜜,进行打浆,后倒入容器内,加入南酸枣重0.16%的纤维素酶、0.08%的果胶酶,加热至42℃,保持20分钟,再通过过滤机过滤3次,制得南酸枣水解泥;
B.鲮鱼预处理:将鲮鱼除去头部、内脏、鳍,清洗干净,放入容器内,加入鲮鱼重4倍的水、8%的盐,浸泡90分钟,后取出送入采肉机采肉,再倒入调味机中,加入鲮鱼重0.6%的姜汁、1.5%的料酒、1%的白醋,搅拌均匀,调味腌制90钟,取出使用流动水清洗,再通过斩拌机斩成鱼泥,制得鲮鱼肉糜;
C.中药材预处理:按重量比例取茼蒿20%、白酒草15%、奶浆参10%、北风草15%、莱菔子10%、梧桐子15%、桑叶15%,置容器内浸泡4小时,后取出放入中药煎煮机内,加入原料中药材重10倍的水,进行煎煮20分钟左右,连同煎煮液一起,倒入打浆机内进行打浆,再放入浆渣分离机进行浆渣分离,制成中药汁;
D.打浆:取切好的南酸枣水解泥10kg、鲮鱼肉糜100kg、中药汁8kg、葱姜蒜末5kg,混合均匀,放入斩拌机,斩拌成糜状,然后加入食用盐3kg,进行高速斩拌至浆体呈黏性,斩拌过程中以冰水调浆温不超过10℃,最后加入湿玉米淀粉10kg、鸡蛋清5kg、鸡精0.4kg、小茴香0.16kg,继续斩拌混匀;
E.成型、蒸煮:将混匀浆料静置60分钟,倒入模盒,再放入蒸饭车蒸40分钟,静置冷却后倒入油炸流水线中,油炸15秒,出锅脱油;
F.包装、杀菌:脱油完成的南酸枣鲮鱼豆腐摊开风冷,进行真空包装、杀菌,制得南酸枣风味鲮鱼豆腐成品;
G.检验、贮藏:对南酸枣风味鲮鱼豆腐成品进行检验,检验合格低温贮藏,温度控制在2℃-4℃。
梧桐子,种子球形,状如豌豆,直径约7mm,表面黄棕色至棕色,微具光泽,有明显隆起的网状皱纹。质轻而硬,外层种皮较脆易破裂,内层种皮坚韧。剥除种皮,可见淡红色的数层外胚乳,内为肥厚的淡黄色内胚乳,油质,子叶2片薄而大,紧贴在内胚乳上,胚根在较小的一端。以饱满、完整、淡绿色者为佳。具有顺气和胃、健脾消食、止血的功效。主胃脘疼痛、伤食腹泻、疝气、须发早白、小儿口疮。
桑叶,多皱缩、破碎。完整者有柄,叶片展平后呈卵形或宽卵形,长8-15厘米,宽7-13厘米;先端渐尖,基部截形、圆形或心形,边缘有锯齿或钝锯齿,有的不规则分裂。上表面黄绿色或浅黄棕色,有的有小疣状突起;下表面颜色稍浅,叶脉突出,小脉网状,脉上被疏毛,脉基具簇毛。质脆。气微,味淡、微苦涩。具有疏散风热、清肝明目的功效。用于风热感冒、肺热燥咳、头晕头痛、目赤昏花。
本发明实施例3的作用机理:
南酸枣,养心安神、消积化食;鲮鱼,益气血,健筋骨;茼蒿,健脾和胃、利水消极;白酒草,清热止痛、祛风化痰;奶浆参,补益肝肾、健脾利湿;北风草,清肺止咳、清热解毒;莱菔子,消食除胀、降气化痰;梧桐子,顺气和胃、健脾消食;桑叶,疏散风热、清肝明目。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,以达健脾开胃、消食除积的功效。
本发明实施例3经23位脾胃不调、饮食积滞的消费者,连续食用20天,每日30克,症状明显缓解人数为18人,有效率为78.26%;连续食用25天,每日40克以上,症状明显缓解人数为20人,有效率为86.96%。
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 (5)
1.一种南酸枣风味鲮鱼豆腐,其特征在于,包括如下工艺步骤:
A.南酸枣预处理:取新鲜无斑的南酸枣,洗净,放入打浆机内,加入南酸枣重2-3倍的水、2-5%的蜂蜜,进行打浆,后倒入容器内,加入南酸枣重0.12-0.16%的纤维素酶、0.05-0.08%的果胶酶,加热至38-42℃,保持10-20分钟,再通过过滤机过滤2-3次,制得南酸枣水解泥;
B.鲮鱼预处理:将鲮鱼除去头部、内脏、鳍,清洗干净,放入容器内,加入鲮鱼重3-4倍的水、5-8%的盐,浸泡80-90分钟,后取出送入采肉机采肉,再倒入调味机中,加入鲮鱼重0.3-0.6%的姜汁、1-1.5%的料酒、0.5-1%的白醋,搅拌均匀,调味腌制60-90钟,取出使用流动水清洗,再通过斩拌机斩成鱼泥,制得鲮鱼肉糜;
C.中药材预处理:按一定比例取茼蒿、白酒草、奶浆参,置容器内浸泡2-4小时,后取出放入中药煎煮机内,加入原料中药材重8-10倍的水,进行煎煮10-20分钟左右,连同煎煮液一起,倒入打浆机内进行打浆,再放入浆渣分离机进行浆渣分离,制成中药汁;
D.打浆:取切好的南酸枣水解泥5-10重量份、鲮鱼肉糜90-100重量份、中药汁4-8重量份、葱姜蒜末2-5重量份,混合均匀,放入斩拌机,斩拌成糜状,然后加入食用盐2-3重量份,进行高速斩拌至浆体呈黏性,斩拌过程中以冰水调浆温不超过10℃,最后加入湿玉米淀粉8-10重量份、鸡蛋清3-5重量份、鸡精0.2-0.4重量份、小茴香0.15-0.16重量份,继续斩拌混匀;
E.成型、蒸煮:将混匀浆料静置50-60分钟,倒入模盒,再放入蒸饭车蒸30-40分钟,静置冷却后倒入油炸流水线中,油炸10-15秒,出锅脱油;
F.包装、杀菌:脱油完成的南酸枣鲮鱼豆腐摊开风冷,进行真空包装、杀菌,制得南酸枣风味鲮鱼豆腐成品;
G.检验、贮藏:对南酸枣风味鲮鱼豆腐成品进行检验,检验合格低温贮藏,温度控制在2℃-4℃。
2.根据权利要求1所述的一种南酸枣风味鲮鱼豆腐,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:茼蒿20-40%、白酒草15-30%、奶浆参10-30%。
3.根据权利要求1所述的一种南酸枣风味鲮鱼豆腐,其特征在于,所述步骤E中油炸流水线油温为165-175℃。
4.根据权利要求1所述的一种南酸枣风味鲮鱼豆腐,其特征在于,所述步骤E制得的熟南酸枣鲮鱼豆腐也可不进行油炸,而直接包装、杀菌、冷冻,检验合格后在0-4℃的冷库中存放。
5.根据权利要求1所述的一种南酸枣风味鲮鱼豆腐,其特征在于,所述本发明所述打浆机为装有80-100目网筛的打浆机,过滤机均为装有140-160目网筛的过滤机。
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