CN108576690A - 一种芋头花风味鲮鱼鱼糕 - Google Patents
一种芋头花风味鲮鱼鱼糕 Download PDFInfo
- Publication number
- CN108576690A CN108576690A CN201810389959.7A CN201810389959A CN108576690A CN 108576690 A CN108576690 A CN 108576690A CN 201810389959 A CN201810389959 A CN 201810389959A CN 108576690 A CN108576690 A CN 108576690A
- Authority
- CN
- China
- Prior art keywords
- dace
- weight
- dasheen
- flower
- dasheen flower
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 241000594011 Leuciscus leuciscus Species 0.000 title claims abstract description 99
- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 77
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 76
- 235000015168 fish fingers Nutrition 0.000 title claims abstract description 35
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 34
- 235000019634 flavors Nutrition 0.000 title claims abstract description 34
- 239000003814 drug Substances 0.000 claims abstract description 42
- 235000012178 Ilex aculeolata Nutrition 0.000 claims abstract description 16
- 241001100572 Ilex aculeolata Species 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 241001096084 Lactuca canadensis Species 0.000 claims abstract description 14
- 241000737252 Botrychium Species 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 15
- 230000008569 process Effects 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 13
- 241000251468 Actinopterygii Species 0.000 claims description 12
- 238000010025 steaming Methods 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 244000241838 Lycium barbarum Species 0.000 claims description 5
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 238000003556 assay Methods 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000013345 egg yolk Nutrition 0.000 claims description 5
- 210000002969 egg yolk Anatomy 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 235000019990 fruit wine Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000011229 interlayer Substances 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 235000019991 rice wine Nutrition 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000002344 surface layer Substances 0.000 claims description 5
- 238000012360 testing method Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 241000219780 Pueraria Species 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 206010011224 Cough Diseases 0.000 abstract description 24
- 206010036790 Productive cough Diseases 0.000 abstract description 24
- 208000024794 sputum Diseases 0.000 abstract description 24
- 210000003802 sputum Anatomy 0.000 abstract description 24
- 230000000694 effects Effects 0.000 abstract description 14
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 208000024891 symptom Diseases 0.000 description 13
- 210000004185 liver Anatomy 0.000 description 8
- 210000002784 stomach Anatomy 0.000 description 7
- 241000405414 Rehmannia Species 0.000 description 6
- 239000008280 blood Substances 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 206010062717 Increased upper airway secretion Diseases 0.000 description 4
- 208000026435 phlegm Diseases 0.000 description 4
- 235000010894 Artemisia argyi Nutrition 0.000 description 3
- 239000009636 Huang Qi Substances 0.000 description 3
- 241000209035 Ilex Species 0.000 description 3
- 208000004880 Polyuria Diseases 0.000 description 3
- 244000046146 Pueraria lobata Species 0.000 description 3
- 235000010575 Pueraria lobata Nutrition 0.000 description 3
- 206010037660 Pyrexia Diseases 0.000 description 3
- 241000949456 Zanthoxylum Species 0.000 description 3
- 244000030166 artemisia Species 0.000 description 3
- 238000009412 basement excavation Methods 0.000 description 3
- 230000035619 diuresis Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 210000003734 kidney Anatomy 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 230000010534 mechanism of action Effects 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 230000001502 supplementing effect Effects 0.000 description 3
- 230000001988 toxicity Effects 0.000 description 3
- 231100000419 toxicity Toxicity 0.000 description 3
- 239000002023 wood Substances 0.000 description 3
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 2
- 244000192528 Chrysanthemum parthenium Species 0.000 description 2
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 235000003325 Ilex Nutrition 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 206010033557 Palpitations Diseases 0.000 description 2
- 206010053615 Thermal burn Diseases 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000008384 feverfew Nutrition 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 210000003127 knee Anatomy 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000132092 Aster Species 0.000 description 1
- 241001427932 Bothragonus swanii Species 0.000 description 1
- 206010010741 Conjunctivitis Diseases 0.000 description 1
- 240000005729 Cylindropuntia imbricata Species 0.000 description 1
- 235000001427 Cylindropuntia imbricata Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 206010018612 Gonorrhoea Diseases 0.000 description 1
- 240000003824 Gypsophila paniculata Species 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 241000208822 Lactuca Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 241000830535 Ligustrum lucidum Species 0.000 description 1
- 244000213382 Nymphaea lotus Species 0.000 description 1
- 235000010710 Nymphaea lotus Nutrition 0.000 description 1
- 241000207834 Oleaceae Species 0.000 description 1
- 241000013557 Plantaginaceae Species 0.000 description 1
- 208000012287 Prolapse Diseases 0.000 description 1
- 206010038084 Rectocele Diseases 0.000 description 1
- 241000245165 Rhododendron ponticum Species 0.000 description 1
- 208000004078 Snake Bites Diseases 0.000 description 1
- 241000132004 Symphyotrichum cordifolium Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 210000004081 cilia Anatomy 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 208000001786 gonorrhea Diseases 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 208000006278 hypochromic anemia Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 108010048734 sclerotin Proteins 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 210000004291 uterus Anatomy 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种芋头花风味鲮鱼鱼糕,以芋头花、鲮鱼为原料,同时添加水紫菀、满树星、春不见开发出一种芋头花风味鲮鱼鱼糕。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,具有止咳化痰的功效,成品入口鲜香嫩滑,清香可口,营养丰富,老少皆宜,保健功能突出,长期食用可明显改善感冒引起咳嗽痰多人群的不适。其制作工艺简单,易于实现,可以批量进行生产。
Description
技术领域
本发明涉及食品加工领域,具体涉及以芋头花、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鲮鱼鱼糕。
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。
水紫菀,为菊科植物高莴苣的根,别称山苦菜,6月采挖,晒干备用。花果期夏、秋季。味辛、性平,有止咳化痰、祛风的功效,主治风寒咳嗽、肺结核等症状。
满树星,为冬青科植物满树星的根皮或叶,别称鼠李冬青、秤星木、天星木、岗梅、养牛仔、梅叶冬青、毕解、补借、天星根、满天星、烫膏仔木,冬季挖取,洗去泥土,剥取根皮,晒干。夏、秋季采叶,晒干。果实球形,直径7毫米,有网状条纹和槽,内果皮骨质,花期6月,果期7月。味微苦、性凉,有疏风化痰、清热解毒的功效,主治感冒咳嗽、牙痛、烫伤、湿疹等症状。
春不见,为阴地蕨科植物蕨蔡的带根全草,别称一朵云、蕨藄,春、冬采挖,晒干或鲜用,根茎短、直立,簇生多数肉质状根,干后呈褐色或暗褐色。味苦、性凉,有清热解毒、平肝散结的功效,主治结膜炎、劳伤、蛇咬伤、瘰疬等症状。
鱼糕,属于鱼糜类产品,是以各种海水鱼鱼糜或淡水鱼鱼糜为原料,经过一系列加工制成的一种高蛋白、低脂肪、营养结构合理、安全健康的一类深加工食品,其食品类型有鱼糕、蟹棒、炸花、鱼糜面包、鱼肉火腿、鱼香肠和虾饼等模拟食品。这种产品可以直接吃,也可以作拼盘、寿司、火锅的原料,深受国内外消费者的喜爱。以芋头花、鲮鱼为主要原料,水紫菀、满树星、春不见为保健原料,生产出一种营养保健型鱼糕,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,同时添加水紫菀、满树星、春不见开发出一种芋头花风味鲮鱼鱼糕,填补了国内使用这类原料制作鱼糕的一项空白。
一种芋头花风味鲮鱼鱼糕,采用以下步骤制作:
A.芋头花预处理:取成熟的芋头花,去除外壳,清洗干净,加入适量80-95℃的热水中,预煮2-3分钟,后加入芋头花重1-2%的果酒酵母,密封静置发酵,待酒精度达到0.5-1%体积比,结束发酵,再放入装有80-100目网筛的打浆机中并加入适量水进行打浆,制得芋头花浆;
B.取适量鲮鱼,去头、去内脏、切块,清洗干净,将洗净的鲮鱼块,放入鱼肉分离机中去除鱼皮和鱼骨,后切成鲮鱼小块,放入调味机,加入鲮鱼小块重30-40%的淀粉、3-5%的食用盐和5-7%黄酒,搅拌均匀,调味腌制15-25分钟;
C.中药材预处理:按一定比例取中药材水紫菀、满树星、春不见,加入原料中药材重12-16倍的水,浸泡30-40分钟,再煎煮30-50分钟,部分药材用80-120目的网筛除去中药渣,制得中药汁,部分药材连同煎煮液一起,用打浆机制成中药泥;
D.蒸鲮鱼:将腌制好的鲮鱼放入蒸锅夹层中,在蒸锅下放入鲮鱼块重5-10倍的中药汁、1-2%的枸杞、1-2%黄芪,用大火烧开,后转小火蒸至鲮鱼7-8成熟,放入装有80-100目网筛的打浆机中打浆,制成鲮鱼泥;
E.混合:取水70-80重量份,大火烧开,加入发酵好的芋头花浆20-30重量份、鲮鱼泥40-50重量份、葛根淀粉40-60重量份、中药泥7-8重量份、食盐2-4重量份、鸡精1-2重量份、花椒粉1-2重量份、姜末2-4重量份、八角粉2-3重量份,小火继续煮8-10分钟,制得芋头花鲮鱼糊,煮制过程中适当搅拌;
F.蒸煮:将蒸屉铺上豆腐皮,倒入厚度为4-5厘米芋头花鲮鱼糊,放入蒸饭车,先蒸40-50分钟,再在表层抹上搅打好的生鸡蛋黄,继续蒸5-8分钟,后剞成十字花刀,再蒸30-40分钟,待冷却,切成长5-10厘米、宽2.5-5厘米的条状,制得芋头花风味鲮鱼鱼糕成品;
G.包装、杀菌:对切好的芋头花风味鲮鱼鱼糕进行真空包装、杀菌;
H.检验、贮藏:对包装好的芋头花风味鲮鱼鱼糕进行检验,检验合格后入通风干燥的库房中贮存。
本发明所述步骤C一定比例的中药材为以下原料重量比:水紫菀35-40%、满树星35-40%、春不见20-30%;部分药材是将药材连同煎煮液一起按重量平均分成2部分。
本发明所述步骤F中也可将鱼糕成品切成正方形、圆形进行包装。
本发明的作用机理:
芋头花,祛风除湿、化痰止咳;水紫菀,止咳化痰、祛风;满树星,疏风化痰、清热解毒;春不见,清热解毒、平肝散结,利用以上四味中药相互配伍,协同生效,通过调节肝的升发,促进肺的肃降,以达止咳化痰的功效。
本发明以芋头花、鲮鱼为原料,同时添加水紫菀、满树星、春不见开发出一种芋头花风味鲮鱼鱼糕。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,具有止咳化痰的功效,成品入口鲜香嫩滑,清香可口,营养丰富,老少皆宜,保健功能突出,长期食用可明显改善感冒引起咳嗽痰多人群的不适。其制作工艺简单,易于实现,可以批量进行生产。
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1,一种芋头花风味鲮鱼鱼糕,采用以下步骤制作:
A.芋头花预处理:取成熟的芋头花,去除外壳,清洗干净,加入适量80℃的热水中,预煮2分钟,后加入芋头花重1%的果酒酵母,密封静置发酵,待酒精度达到0.5%体积比,结束发酵,再放入装有80目网筛的打浆机中并加入适量水进行打浆,制得芋头花浆;
B.取适量鲮鱼,去头、去内脏、切块,清洗干净,将洗净的鲮鱼块,放入鱼肉分离机中去除鱼皮和鱼骨,后切成鲮鱼小块,放入调味机,加入鲮鱼小块重30%的淀粉、3%的食用盐和5%黄酒,搅拌均匀,调味腌制15分钟;
C.中药材预处理:按重量比例取中药材水紫菀35%、满树星38%、春不见27%,加入原料中药材重12倍的水,浸泡30分钟,再煎煮30分钟,部分药材用80目的网筛除去中药渣,制得中药汁,部分药材连同煎煮液一起,用打浆机制成中药泥;
D.蒸鲮鱼:将腌制好的鲮鱼放入蒸锅夹层中,在蒸锅下放入鲮鱼块重5倍的中药汁、1%的枸杞、1%黄芪,用大火烧开,后转小火蒸至鲮鱼7成熟,放入装有80目网筛的打浆机中打浆,制成鲮鱼泥;
E.混合:取水70千克,大火烧开,加入发酵好的芋头花浆20千克、鲮鱼泥40千克、葛根淀粉40千克、中药泥7千克、食盐2千克、鸡精1千克、花椒粉1千克、姜末2千克、八角粉2千克,小火继续煮8分钟,制得芋头花鲮鱼糊,煮制过程中适当搅拌;
F.蒸煮:将蒸屉铺上豆腐皮,倒入厚度为4厘米芋头花鲮鱼糊,放入蒸饭车,先蒸40分钟,再在表层抹上搅打好的生鸡蛋黄,继续蒸5分钟,后剞成十字花刀,再蒸30分钟,待冷却,切成长5厘米、宽2.5厘米的条状,制得芋头花风味鲮鱼鱼糕成品;
G.包装、杀菌:对切好的芋头花风味鲮鱼鱼糕进行真空包装、杀菌;
H.检验、贮藏:对包装好的芋头花风味鲮鱼鱼糕进行检验,检验合格后入通风干燥的库房中贮存。
本发明实施例1经19位感冒引起咳嗽痰多的人群,连续食用10天,每日20克,症状明显缓解人数为13人,有效率为68.42%;连续食用20天,每日30克,症状明显缓解人数为15人,有效率为78.95%。
实施例2,一种芋头花风味鲮鱼鱼糕,采用以下步骤制作:
A.芋头花预处理:取成熟的芋头花,去除外壳,清洗干净,加入适量90℃的热水中,预煮2分钟,后加入芋头花重1%的果酒酵母,密封静置发酵,待酒精度达到0.8%体积比,结束发酵,再放入装有80目网筛的打浆机中并加入适量水进行打浆,制得芋头花浆;
B.取适量鲮鱼,去头、去内脏、切块,清洗干净,将洗净的鲮鱼块,放入鱼肉分离机中去除鱼皮和鱼骨,后切成鲮鱼小块,放入调味机,加入鲮鱼小块重35%的淀粉、4%的食用盐和6%黄酒,搅拌均匀,调味腌制20分钟;
C.中药材预处理:按重量比例取中药材水紫菀25%、满树星25%、春不见20%、千年艾20%、熟地黄10%,加入原料中药材重14倍的水,浸泡35分钟,再煎煮40分钟,部分药材用100目的网筛除去中药渣,制得中药汁,部分药材连同煎煮液一起,用打浆机制成中药泥;
D.蒸鲮鱼:将腌制好的鲮鱼放入蒸锅夹层中,在蒸锅下放入鲮鱼块重8倍的中药汁、1%的枸杞、2%黄芪,用大火烧开,后转小火蒸至鲮鱼7成熟,放入装有80目网筛的打浆机中打浆,制成鲮鱼泥;
E.混合:取水75千克,大火烧开,加入发酵好的芋头花浆25千克、鲮鱼泥45千克、葛根淀粉50千克、中药泥7.5千克、食盐3千克、鸡精1.5千克、花椒粉1.5千克、姜末3千克、八角粉2.5千克,小火继续煮9分钟,制得芋头花鲮鱼糊,煮制过程中适当搅拌;
F.蒸煮:将蒸屉铺上豆腐皮,倒入厚度为4厘米芋头花鲮鱼糊,放入蒸饭车,先蒸45分钟,再在表层抹上搅打好的生鸡蛋黄,继续蒸7分钟,后剞成十字花刀,再蒸35分钟,待冷却,切成长8厘米、宽3厘米的条状,制得芋头花风味鲮鱼鱼糕成品;
G.包装、杀菌:对切好的芋头花风味鲮鱼鱼糕进行真空包装、杀菌;
H.检验、贮藏:对包装好的芋头花风味鲮鱼鱼糕进行检验,检验合格后入通风干燥的库房中贮存。
千年艾,为菊科植物芙蓉菊的叶,别称蕲艾、玉芙蓉、香菊、白艾、白香菊、蜂草、白芙蓉、海芙蓉、岩头白,全年均可采,洗净,鲜用或晒干。枝、叶具密生的白色细绒毛而呈灰绿色。味辛、苦,性微温,有散风寒、化痰利湿、解毒消肿的功效,主治风寒感冒、咳嗽痰多、百日咳等症状。
熟地黄,为玄参科植物地黄或怀庆地黄的根茎,经加工蒸晒而成,别名熟地,味甘、性微温,有滋阴补血、益精填髓的功效,用于肝肾阴虚、腰膝酸软、骨蒸潮热、盗汗遗精、内热消渴、血虚萎黄、心悸怔忡等症状。
本发明实施例2的作用机理:
芋头花,祛风除湿、化痰止咳;水紫菀,止咳化痰、祛风;满树星,疏风化痰、清热解毒;春不见,清热解毒、平肝散结;千年艾,散风寒、化痰利湿、解毒消肿;熟地黄,滋阴补血、益精填髓,利用以上六味中药相互配伍,协同生效,通过调节肝的升发,肾的封藏,促进肺的肃降,以达止咳化痰的功效。
本发明实施例2经23位感冒引起咳嗽痰多的人群,连续食用10天,每日20克,症状明显缓解人数为17人,有效率为73.91%;连续食用20天,每日30克,症状明显缓解人数为19人,有效率为82.61%。
实施例3,一种芋头花风味鲮鱼鱼糕,采用以下步骤制作:
A.芋头花预处理:取成熟的芋头花,去除外壳,清洗干净,加入适量95℃的热水中,预煮3分钟,后加入芋头花重2%的果酒酵母,密封静置发酵,待酒精度达到1%体积比,结束发酵,再放入装有100目网筛的打浆机中并加入适量水进行打浆,制得芋头花浆;
B.取适量鲮鱼,去头、去内脏、切块,清洗干净,将洗净的鲮鱼块,放入鱼肉分离机中去除鱼皮和鱼骨,后切成鲮鱼小块,放入调味机,加入鲮鱼小块重40%的淀粉、5%的食用盐和7%黄酒,搅拌均匀,调味腌制25分钟;
C.中药材预处理:按重量比例取中药材水紫菀20%、满树星22%、春不见18%、千年艾13%、熟地黄7%、黑香柴12%、地灵根8%,加入原料中药材重16倍的水,浸泡40分钟,再煎煮50分钟,部分药材用120目的网筛除去中药渣,制得中药汁,部分药材连同煎煮液一起,用打浆机制成中药泥;
D.蒸鲮鱼:将腌制好的鲮鱼放入蒸锅夹层中,在蒸锅下放入鲮鱼块重10倍的中药汁、2%的枸杞、2%黄芪,用大火烧开,后转小火蒸至鲮鱼8成熟,放入装有100目网筛的打浆机中打浆,制成鲮鱼泥;
E.混合:取水80千克,大火烧开,加入发酵好的芋头花浆30千克、鲮鱼泥50千克、葛根淀粉60千克、中药泥8千克、食盐4千克、鸡精2千克、花椒粉2千克、姜末4千克、八角粉3千克,小火继续煮10分钟,制得芋头花鲮鱼糊,煮制过程中适当搅拌;
F.蒸煮:将蒸屉铺上豆腐皮,倒入厚度为5厘米芋头花鲮鱼糊,放入蒸饭车,先蒸50分钟,再在表层抹上搅打好的生鸡蛋黄,继续蒸8分钟,后剞成十字花刀,再蒸40分钟,待冷却,切成长10厘米、宽5厘米的条状,制得芋头花风味鲮鱼鱼糕成品;
G.包装、杀菌:对切好的芋头花风味鲮鱼鱼糕进行真空包装、杀菌;
H.检验、贮藏:对包装好的芋头花风味鲮鱼鱼糕进行检验,检验合格后入通风干燥的库房中贮存。
黑香柴,为杜鹃花科植物千里香杜鹃的枝叶及花,夏、秋季采收枝叶,鲜用或晒干,盛花期采摘花,阴干或烘干。枝条纤细,灰棕色,幼枝密被鳞片,老枝纵棱明显,茎黑褐色,芽鳞早落。味苦、性温,有止咳化痰、暖胃祛寒的功效,多用于治疗咳喘痰多、胃寒疼痛等症状。
地灵根,为木犀科植物紫药女贞的根,别称地柏灵根,全年或秋季采挖,洗净泥土,切片,鲜用或暇干,花期5-7月,果期7-12月。味苦、性寒,有清热利尿、消食健胃的功效,主治湿热尿淋、肝炎、消化不良等症状。
本发明实施例3的作用机理:
芋头花,祛风除湿、化痰止咳;水紫菀,止咳化痰、祛风;满树星,疏风化痰、清热解毒;春不见,清热解毒、平肝散结;千年艾,散风寒、化痰利湿、解毒消肿;熟地黄,滋阴补血、益精填髓;黑香柴,止咳化痰、暖胃祛寒;地灵根,清热利尿、消食健胃,利用以上八味中药相互配伍,协同生效,通过调节肝的升发,肾的封藏,脾的健运,促进肺的肃降,以达止咳化痰的功效。
本发明实施例3经29位感冒引起咳嗽痰多的人群,连续食用10天,每日20克,症状明显缓解人数为25人,有效率为86.21%;连续食用20天,每日30克,症状明显缓解人数为27人,有效率为93.1%。
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)
1.一种芋头花风味鲮鱼鱼糕,其特征在于,采用以下步骤制作:
A.芋头花预处理:取成熟的芋头花,去除外壳,清洗干净,加入适量80-95℃的热水中,预煮2-3分钟左右,后加入芋头花重1-2%的果酒酵母,密封静置发酵,待酒精度达到0.5-1%体积比,结束发酵,再放入装有80-100目网筛的打浆机中并加入适量水进行打浆,制得芋头花浆;
B.取适量鲮鱼,去头、去内脏、切块,清洗干净,将洗净的鲮鱼块,放入鱼肉分离机中去除鱼皮和鱼骨,后切成鲮鱼小块,放入调味机,加入鲮鱼小块重30-40%的淀粉、3-5%的食用盐和5-7%黄酒,搅拌均匀,调味腌制15-25分钟;
C.中药材预处理:按一定比例取中药材水紫菀、满树星、春不见,加入原料中药材重12-16倍的水,浸泡30-40分钟,再煎煮30-50分钟左右,部分药材用80-120目的网筛除去中药渣,制得中药汁,部分药材连同煎煮液一起,用打浆机制成中药泥;
D.蒸鲮鱼:将腌制好的鲮鱼放入蒸锅夹层中,在蒸锅下放入鲮鱼块重5-10倍的中药汁、1-2%的枸杞、1-2%黄芪,用大火烧开,后转小火蒸至鲮鱼7-8成熟,放入装有80-100目网筛的打浆机中打浆,制成鲮鱼泥;
E.混合:取水70-80重量份,大火烧开,加入发酵好的芋头花浆20-30重量份、鲮鱼泥40-50重量份、葛根淀粉40-60重量份、中药泥7-8重量份、食盐2-4重量份、鸡精1-2重量份、花椒粉1-2重量份、姜末2-4重量份、八角粉2-3重量份,小火继续煮8-10分钟左右,制得芋头花鲮鱼糊,煮制过程中适当搅拌;
F.蒸煮:将蒸屉铺上豆腐皮,倒入厚度为4-5厘米芋头花鲮鱼糊,放入蒸饭车,先蒸40-50分钟,再在表层抹上搅打好的生鸡蛋黄,继续蒸5-8分钟,后剞成十字花刀,再蒸30-40分钟,待冷却,切成长5-10厘米、宽2.5-5厘米的条状,制得芋头花风味鲮鱼鱼糕成品;
G.包装、杀菌:对切好的芋头花风味鲮鱼鱼糕进行真空包装、杀菌;
H.检验、贮藏:对包装好的芋头花风味鲮鱼鱼糕进行检验,检验合格后入通风干燥的库房中贮存。
2.根据权利要求1所述的一种芋头花风味鲮鱼鱼糕,其特征在于:所述步骤C一定比例的中药材为以下原料重量比:水紫菀35-40%、满树星35-40%、春不见20-30%;部分药材是将药材连同煎煮液一起按重量平均分成2部分。
3.根据权利要求1所述的一种芋头花风味鲮鱼鱼糕,其特征在于:所述步骤F中也可将鱼糕成品切成正方形、圆形进行包装。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810389959.7A CN108576690A (zh) | 2018-04-27 | 2018-04-27 | 一种芋头花风味鲮鱼鱼糕 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810389959.7A CN108576690A (zh) | 2018-04-27 | 2018-04-27 | 一种芋头花风味鲮鱼鱼糕 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108576690A true CN108576690A (zh) | 2018-09-28 |
Family
ID=63610468
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810389959.7A Withdrawn CN108576690A (zh) | 2018-04-27 | 2018-04-27 | 一种芋头花风味鲮鱼鱼糕 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108576690A (zh) |
-
2018
- 2018-04-27 CN CN201810389959.7A patent/CN108576690A/zh not_active Withdrawn
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105595306A (zh) | 一种姬菇风味辣鲳鱼酱的制作方法 | |
CN105581267A (zh) | 一种葛根风味百舌鸟肉糕的制作方法 | |
CN106387788A (zh) | 一种石斛风味榅桲果酱 | |
KR101025060B1 (ko) | 민물고기 어탕(魚湯) 및 어탕분말 가공방법 | |
CN106616529A (zh) | 一种紫苏风味鲳鱼蟹棒 | |
CN106071894A (zh) | 一种兔肉的加工方法 | |
CN106666520A (zh) | 一种竹芋风味鲳鱼糕的制作方法 | |
CN106579009A (zh) | 一种秋葵风味鹧鸪肉脯 | |
CN108576690A (zh) | 一种芋头花风味鲮鱼鱼糕 | |
CN105475806A (zh) | 一种紫苏龙利鱼肉水饺的制作方法 | |
CN108685048A (zh) | 一种角翅卫矛果风味青衣鱼鱼糕 | |
CN106720861A (zh) | 一种白豆蔻风味尖嘴林檎果棒棒糖 | |
CN105831591A (zh) | 竹叶莎木面保健面条及其生产方法 | |
CN107242270A (zh) | 一种葛花风味鹧鸪肉松馅饼 | |
CN106666455A (zh) | 一种葛根风味鹧鸪火腿及其制作方法 | |
CN108651888A (zh) | 一种醋柳果风味鲇鱼糕的制作方法 | |
CN108669480A (zh) | 一种赤地榆风味鲮鱼鱼丝 | |
CN108634288A (zh) | 一种水翁花风味鲮鱼酱 | |
CN108651887A (zh) | 一种角翅卫矛果风味青衣鱼鱼豆腐 | |
CN108669479A (zh) | 一种诺丽果风味保健秋刀鱼肉脯 | |
CN108260632A (zh) | 一种扁豆花风味诺丽果桃酥 | |
CN108684780A (zh) | 一种羊奶果风味秋刀鱼馅饼干 | |
CN108497487A (zh) | 一种刺玫果风味鲻鱼鱼丝 | |
CN108741063A (zh) | 一种鹿梨风味保健油炸青衣鱼丸 | |
CN106666476A (zh) | 一种树莓风味米鱼鱼糕 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180928 |