CN108771213A - 一种油炸蝎子的制做方法 - Google Patents
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Abstract
本发明公开了一种油炸蝎子的制做方法，包括如下步骤：将蝎子洗净备用；将炒锅洗净后，将炒锅烧干至锅内无水珠，用生姜或者大蒜快速的涂抹锅底后放入蝎子，采用文火缓慢翻炒至蝎子的脚有轻微炒焦后，趁热将蝎子放入冰箱中冰冻1～2h；将炒锅烧热，加入食用油和醋后，明火炸焦后捞出，添加配料即制得油炸蝎子。本发明油炸蝎子的制做方法可降低蝎子的毒素，产生的苯并芘等致癌物质少，食用安全健康。
Description
技术领域
本发明涉及食品技术领域，具体涉及一种油炸蝎子的制做方法。
背景技术
全蝎辛、平，有毒，入肝经；有祛风、定惊、镇痉之功用；主治口眼歪斜、风湿麻痹、痉挛抽搐、破伤风、恶疮肿毒(外用)等症。据《蜀本草》记载，全蝎入药已有1100多年的历史。利用蝎子可加工烹调成上百种美味佳肴。如油炸全蝎、醉全蝎、蝎子滋补汤等以蝎子为原料制作的药膳食品，早已进了宾馆、饭店甚至寻常百姓的餐桌。这些菜肴由于有了蝎子的加入，使它们不仅风味独特、美味可口、极富营养，而且具有很强的强身健体、活血化瘀、安神等滋补功能。此外，蝎子还可制成具有强身健体、延年益寿功效的滋补保健食品，如蝎精口服液、蝎精胶囊、蝎粉、中华蝎补膏、中华蝎酒等。但是蝎子含有组织胺类物质蝎毒素，还有溶血性蛋白质，类似蜂毒的有毒成分，制作成食品时，已引起食物中毒，且油炸蝎子不可长时间油炸，油炸过程中易产生苯并芘等致癌物质，过度油炸的蝎子口感差。
发明内容
本发明克服了上述中蝎子具有毒性，制作成食品时易引起食物中毒，油炸蝎子易产生致癌物的技术问题，提供一种油炸蝎子的制做方法。
为实现本发明的目的，采取如下技术方案：
一种油炸蝎子的制做方法，其包括如下步骤：将蝎子洗净备用；将炒锅洗净后，将炒锅烧干至锅内无水珠，用生姜或者大蒜快速的涂抹锅底后放入蝎子，采用文火缓慢翻炒至蝎子的脚有轻微炒焦后，趁热将蝎子放入冰箱中冰冻1～2h；将炒锅烧热，加入食用油和醋后，明火炸焦后捞出，添加配料即制得油炸蝎子。
优选的，所述的食用油为花生油、菜籽油、大豆油、猪肉的一种。
其中，所述的配料为盐、孜然粉、五香粉、辣椒粉、白糖、蜂蜜、酱油的一种或几种。
其中，所述的蝎子洗净后再经过如下处理：将蝎子置于盐水中，置于微波炉中微波加热1～3min；将蝎子取出采用红外线干燥至蝎子的水分百分含量为10～15％。
所述的油与醋的质量之比为100:5～10。
其中，所述的醋为柠檬醋、香蕉醋、米醋的一种或几种。
本发明与现有技术相比较具有以下有益效果：
(1)本发明油炸蝎子的制做方法可降低蝎子的毒素，产生的苯并芘等致癌物质少，食用安全健康。
(2)本发明将蝎子置于盐水中，放入微波炉中微波加热，经过微波加热的蝎子其毒素部分被破坏，部分溶于盐水中，此工艺可将蝎子的毒素去除，且蝎子在油炸前，采用文火缓慢翻炒至蝎子的脚有轻微炒焦时尾螫温度高但是蝎身温度低，此温度下可保证蝎子的营养物质不因过热而损耗，炒制后再冰冻，蝎子毒素主要位于尾螫，蝎子的骤冷处理可破坏蝎子中的毒素，有效避免因使用过度蝎子而中毒，同时保证蝎子的营养物质不被耗损。且微波加热处理后的蝎子采用红外线干燥，此干燥工艺受热均匀，干燥后的蝎子水分均匀，油炸终点易控制。
(3)本发明采用油和醋进行油炸，油中含有少量的醋可降低油的沸点，油在较低温度下即可将蝎子炸得表皮蓬松呈金黄色，不会产生苯并芘、丙烯酰胺等致癌物质，食用健康安全。一般蝎子油炸，经过高温处理后，蝎子含有组织胺类物质蝎毒素，还有溶血性蛋白质，类似蜂毒的有毒成分，经高温破坏后，毒素大大降低，但本发明添加醋后油沸点低，此工艺对去除蝎子的毒素的效果差，但蝎子在油炸前已经进行脱毒处理，故本发明在低温条件下油炸，蝎子食用安全性也高。
(4)本发明的锅使用前采用大蒜或生姜涂抹。可有效去除异味，蝎子口感好。
具体实施方式
下面结合实施例和试验对本发明作进一步说明。
实施例1
一种油炸蝎子的制做方法，其包括如下步骤：
将蝎子洗净，将蝎子置于盐水中，置于微波炉中微波加热3min；将蝎子取出采用红外线干燥至蝎子的水分百分含量为10％备用；将炒锅洗净后，将炒锅烧干至锅内无水珠，用生姜或者大蒜快速的涂抹锅底后放入蝎子，采用文火缓慢翻炒至蝎子的脚有轻微炒焦后，趁热将蝎子放入冰箱中冰冻2h；将炒锅烧热，加入花生油和醋后，明火炸焦后捞出，添加配料即制得油炸蝎子，所述的配料为盐、孜然粉、五香粉、辣椒粉、白糖、蜂蜜、酱油。所述的花生油与醋的质量之比为100:10。所述的醋为柠檬醋、香蕉醋和米醋。
实施例2
一种油炸蝎子的制做方法，其包括如下步骤：
将蝎子洗净，将蝎子置于盐水中，置于微波炉中微波加热1min；将蝎子取出采用红外线干燥至蝎子的水分百分含量为15％备用；将炒锅洗净后，将炒锅烧干至锅内无水珠，用生姜或者大蒜快速的涂抹锅底后放入蝎子，采用文火缓慢翻炒至蝎子的脚有轻微炒焦后，趁热将蝎子放入冰箱中冰冻1h；将炒锅烧热，加入大豆油和醋后，明火炸焦后捞出，添加配料即制得油炸蝎子，所述的配料为盐和孜然粉。所述的大豆油与醋的质量之比为100:5。所述的醋为柠檬醋。
实施例3
一种油炸蝎子的制做方法，其包括如下步骤：
将蝎子洗净，将蝎子置于盐水中，置于微波炉中微波加热2min；将蝎子取出采用红外线干燥至蝎子的水分百分含量为12％备用；将炒锅洗净后，将炒锅烧干至锅内无水珠，用生姜或者大蒜快速的涂抹锅底后放入蝎子，采用文火缓慢翻炒至蝎子的脚有轻微炒焦后，趁热将蝎子放入冰箱中冰冻2h；将炒锅烧热，加入菜籽油和醋后，明火炸焦后捞出，添加配料即制得油炸蝎子，所述的配料为五香粉。所述的菜籽油与醋的质量之比为100:8。所述的醋为柠檬醋和米醋。
为了说明本发明的技术效果，设置如下对照组：
对照组1
对照组1与实施例1的油炸蝎子的制做方法基本相同，区别在于，对照组1的油炸蝎子的制做方法中，蝎子不经过盐水的微波加热处理。
对照组2
对照组2与实施例1的油炸蝎子的制做方法基本相同，区别在于，对照组2的油炸蝎子的制做方法中，采用的油中不含醋。
对照组3
对照组3与实施例1的油炸蝎子的制做方法基本相同，区别在于，对照组3的油炸蝎子的制做方法中，蝎子不经过热炒骤冷处理。
检测实施例1～实施例3以及对照组1～对照组3的油炸蝎子中苯并芘含量，发现对照组2油炸蝎子的苯并芘含量相比于实施例～实施例3以及对照组1、对照组3的油炸蝎子高10～15％。说明本发明向油中添加食醋后，可降低苯并芘有害物质的产生。检测实施例1～实施例3以及对照组1～对照组3的油炸蝎子中含有的组织胺类蝎毒素发现，对照组1、对照组3的油炸蝎子的组织胺类蝎毒素含量相比于实施例1～实施例3、对照组2高20～30％，说明本发明将蝎子置于盐水的中进行微波加热处理和热炒后骤冷处理可有效破坏蝎毒素，大大降低蝎子毒素的含量。
上述说明是针对本发明较佳可行实施例的详细说明，但实施例并非用以限定本发明的专利申请范围，凡本发明所提示的技术精神下所完成的同等变化或修饰变更，均应属于本发明所涵盖专利范围。
Claims (6)
1.一种油炸蝎子的制做方法，其特征在于，其包括如下步骤：将蝎子洗净备用；将炒锅洗净后，将炒锅烧干至锅内无水珠，用生姜或者大蒜快速的涂抹锅底后放入蝎子，采用文火缓慢翻炒至蝎子的脚有轻微炒焦后，趁热将蝎子放入冰箱中冰冻1～2h；将炒锅烧热，加入食用油和醋后，明火炸焦后捞出，添加配料即制得油炸蝎子。
2.根据权利要求1所述的一种油炸蝎子的制做方法，其特征在于，所述的食用油为花生油、菜籽油、大豆油、猪肉的一种。
3.根据权利要求1所述的一种油炸蝎子的制做方法，其特征在于，所述的配料为盐、孜然粉、五香粉、辣椒粉、白糖、蜂蜜、酱油的一种或几种。
4.根据权利要求1所述的一种油炸蝎子的制做方法，其特征在于，所述的蝎子洗净后再经过如下处理：将蝎子置于盐水中，置于微波炉中微波加热1～3min；将蝎子取出采用红外线干燥至蝎子的水分百分含量为10～15％。
5.根据权利要求1所述的一种油炸蝎子的制做方法，其特征在于，所述的油与醋的质量之比为100:5～10。
6.根据权利要求1或5所述的一种油炸蝎子的制做方法，其特征在于，所述的醋为柠檬醋、香蕉醋、米醋的一种或几种。
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