CN109567082A - 一种即食巧克力蔬菜鱿鱼圈的制作方法 - Google Patents
一种即食巧克力蔬菜鱿鱼圈的制作方法 Download PDFInfo
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Abstract
本发明涉及一种即食巧克力蔬菜鱿鱼圈的制作方法,属于食品加工领域。一种巧克力蔬菜鱿鱼圈制作步骤如下:将鱿鱼圈使用料酒、白胡椒粉和五香粉腌制后用沸水煮开后加入泥状熟的马铃薯、胡萝卜、黄瓜和玉米粒,拍平后裹淀粉和鸡蛋液煎至两面金黄,最后将液态巧克力和黄油洒在鱿鱼圈表面,冷冻即得产品。本发明制作的巧克力蔬菜鱿鱼圈口感细腻甜美,制作过程简便,原料易得,不受原料和工艺的限制,适合工业化生产;同时整个制作工艺不涉及防腐剂和化学添加剂,属于纯天然食品,而且各原料均对人体的健康大有裨益。
Description
技术领域
本发明涉及一种即食巧克力蔬菜鱿鱼圈的制作方法,属于食品加工领域。
背景技术
鱿鱼富含钙、铁、磷元素,有利于骨骼发育和造血,能有效治疗贫血。且鱿鱼除富含蛋白质和人体所需的氨基酸外,还含有大量的牛黄酸,可起到抑制血液中的胆固醇含量,缓解疲劳,恢复视力,改善肝脏功能的作用。其中鱿鱼所含的多肽和硒还具有抗病毒、抗射线作用。同时鱿鱼还能促进胰岛素的分泌,对糖尿病有极强的预防作用。但是目前,市场上所销售的鱿鱼加工食品品种较单一,且市场上出现的以鱿鱼为原料的小食品以咸味为主,一些产品还有腥味。
发明内容
针对上述不足,本发明提供一种即食巧克力蔬菜鱿鱼圈的制作方法,该方法有效去除鱿鱼的腥味,并且增加了产品的甜味,丰富产品口感。
一种巧克力蔬菜鱿鱼圈包括以下重量份数原料:鱿鱼圈15-20份,马铃薯35-40份,胡萝卜10-15份,玉米粒10-15份,黄瓜10-15份,鸡蛋25-30份,淀粉5-10份,黑巧克力25-30份,黄油5-6份,黑胡椒粉1-3份,橄榄油50-80份,食盐10-15份,料酒15-25份,白胡椒粉3-8份,五香粉3-8份。其中,黑巧克力与黄油的重量比为5:1。
该巧克力鱿鱼圈按照以下步骤制备,各原料为重量份数:
(1)称取15-20份鱿鱼圈、35-40份马铃薯、10-15份胡萝卜、10-15份玉米粒和10-15份黄瓜洗净晾干,备用;
(2)将15-20份鱿鱼圈用8-10份食盐、15-25份料酒、3-8份白胡椒粉和3-8份五香粉抓匀腌制25~35min去除海鲜特有的腥味,再放入沸水中加热煮沸7~9min;
(3)将步骤1中的马铃薯削皮、切块,胡萝卜、黄瓜和玉米粒切丁煮熟备用;
(4)将步骤3中的蒸熟的马铃薯、胡萝卜和黄瓜放入碗中加入玉米粒、2-5份食盐、和1-3份黑胡椒放入碗中碾成蔬菜泥;
(5)将步骤2煮沸后的鱿鱼圈裹上一层淀粉,加入步骤4中的蔬菜泥拍平;
(6)将25-30份鸡蛋的蛋液打散搅匀,把制作好的鱿鱼圈放入打散的鸡蛋液中裹匀;
(7)将50-80份橄榄油倒入锅中烧热,放入步骤6中裹好蛋液的鱿鱼圈煎至两面金黄,取出放在吸油纸上吸去多余的油份,快速降温至20-24℃;
(8)将25-30份黑巧克力和5-6份黄油按照5:1比例混合后用微波炉低火1min化开,均匀的淋在步骤7制得的蔬菜鱿鱼圈上,再放入﹣4℃冷藏柜中冷凝10min,凝固定型后经过115-125℃下杀菌15-20min后包装得到产品。
优选的,所述原料的质量份数如下:鱿鱼圈18份,马铃薯38份,胡萝卜10份,玉米粒10份,黄瓜10份,鸡蛋30份,淀粉8份,黑巧克力30份,黄油6份,黑胡椒粉2份,橄榄油80份,食盐10份,料酒25份,白胡椒粉5份,五香粉5份。
本发明采用的各原料的原因如下:
马铃薯:味甘、性平、微凉,入脾、胃、大肠经。具有和胃调中、健脾利湿、解毒消炎、降糖降脂、美容和抗衰老等功效。同时还具有治疗胃火牙痛、大便干结、高血压、高血脂等病症,马铃薯还能增加产品的软糯口感。
胡萝卜:味甘、性平,入肺、脾经。中医研究证明,胡萝卜可以补中气、健胃消食、润肠通便、壮元阳、安五脏等功效,同时还具有治疗夜盲症、消化不良、食欲不振和咳嗽等病症。胡萝卜中还含有丰富的蛋白质、β-胡萝卜素、木质素、维生素C和B族维生素等重要营养物质,对人体具有多方面的保健功能,因此被誉为“小人参”。使用胡萝卜能协同鱿鱼圈起到增加营养价值的作用。
玉米:具有益阴、利肺、利大肠之功效。它含有丰富的维生素、植物纤维素、胡萝卜素和烟酸等营养物质,具有治疗阳盛阴虚、便秘、肠炎、防癌抗癌等功效。且德国营养保健协会一项研究证明,在所有主食中,玉米的营养价值和保健作用是最高的。加入的玉米粒不仅仅可增加营养价值,且可增加产品的甜度。
黑巧克力:含有大量的天然抗氧化剂多酚,其具有与阿司匹林相似的抗炎作用,对心血管也有良好的保护作用。它所含的咖啡因有抑制食欲及促进人体新陈代谢的功效。除此之外它还具有调节消化系统和免疫功能的作用。且加入巧克力不仅可以减缓鱿鱼圈的腥味,还能改善蔬菜鱿鱼圈的外观。
有益效果:本发明制作的巧克力蔬菜鱿鱼圈口感细腻甜美,制作过程简便,原料易得,不受原料和工艺的限制,适合工业化生产;巧克力蔬菜鱿鱼圈的整个制作工艺不涉及防腐剂和化学添加剂,属于纯天然食品,而且各原料均对人体的健康大有裨益。
具体实施方式
下面结合实施例对本发明进行详细说明,所述的各原料均可从市场购买。
实施例1
称取15份鱿鱼圈、35份马铃薯、10份胡萝卜、10份玉米粒和10份黄瓜洗净晾干,马铃薯削皮、切块、蒸熟备用,胡萝卜、黄瓜和玉米粒切丁备用;鱿鱼圈用8份食盐、15份料酒、5份白胡椒粉和5份五香粉抓匀腌制30min后放入沸水中加热煮沸8min;将蒸熟的马铃薯块、胡萝卜丁、黄瓜丁和玉米粒放入碗中加入3份食盐和2份黑胡椒粉后碾成泥状,将泥状土豆泥加入裹上淀粉后的鱿鱼圈中拍平;将25份鸡蛋的蛋液打散搅匀,把制作好的鱿鱼圈放入打散的鸡蛋液中裹匀放入装有60份橄榄油的锅中煎至两面金黄取出,放在吸油纸上吸去多余的油份,快速降温至23℃;最后将25份黑巧克力和5份黄油按照5:1比例混合后用微波炉低火1min化开,均匀的淋在降温好的鱿鱼圈上,再放入﹣4℃冷藏柜中冷凝10min,凝固定型后经过115℃下杀菌20min后包装得到产品。
实施例2
称取18份鱿鱼圈、38份马铃薯、10份胡萝卜、10份玉米粒和10份黄瓜洗净晾干,马铃薯削皮、切块、蒸熟备用,胡萝卜、黄瓜和玉米粒切丁备用;鱿鱼圈用8份食盐、25份料酒、5份白胡椒粉和5份五香粉抓匀腌制30min后放入沸水中加热煮沸8min;将蒸熟的马铃薯块、胡萝卜丁、黄瓜丁和玉米粒放入碗中加入3份食盐和2份黑胡椒粉后碾成泥状,将泥状土豆泥加入裹上淀粉后的鱿鱼圈中拍平;将30份鸡蛋的蛋液打散搅匀,把制作好的鱿鱼圈放入打散的鸡蛋液中裹匀放入装有80份橄榄油的锅中煎至两面金黄取出,放在吸油纸上吸去多余的油份,快速降温至24℃;最后将30份黑巧克力和6份黄油按照5:1比例混合后用微波炉低火1min化开,均匀的淋在降温好的鱿鱼圈上,再放入﹣4℃冷藏柜中冷凝10min,凝固定型后经过125℃下杀菌15min后包装得到产品。
实施例3
称取20份鱿鱼圈、40份马铃薯、15份胡萝卜、15份玉米粒和15份黄瓜洗净晾干,马铃薯削皮、切块、蒸熟备用,胡萝卜、黄瓜和玉米粒切丁备用;鱿鱼圈用6份食盐、18份料酒、5份白胡椒粉和5份五香粉抓匀腌制30min后放入沸水中加热煮沸8min;将蒸熟的马铃薯块、胡萝卜丁、黄瓜丁和玉米丁放入碗中加入3份食盐和2份黑胡椒粉后碾成泥状,将泥状土豆泥加入裹上淀粉后的鱿鱼圈中拍平;将30份鸡蛋的蛋液打散搅匀,把制作好的鱿鱼圈放入打散的鸡蛋液中裹匀放入装有60份橄榄油的锅中煎至两面金黄取出,放在吸油纸上吸去多余的油份,快速降温至20℃;最后将25份黑巧克力和5份黄油按照5:1比例混合后用微波炉低火1min化开,均匀的淋在降温好的鱿鱼圈上,再放入﹣4℃冷藏柜中冷凝10min,凝固定型后经过120℃下杀菌20min后包装得到产品。
对比例1
本对比例与实施例2的不同在于,未加入黑巧克力,其他均相同。
对比例2
本对比例与实施例2的不同在于,未加入黄油,其他均相同。
对比例3
本对比例与实施例2的不同在于,黑巧克力与黄油的质量比为4:1,其他均相同。
对比例4
本对比例与实施例2的不同在于,黑巧克力与黄油的质量比为6:1,其他均相同。
10位有经验的食品评价人员对实施例进行感官评定,结果如表1所示:
表1感官评价表
Claims (5)
1.一种即食巧克力蔬菜鱿鱼圈的制作方法,其特征在于,该鱿鱼圈的制作步骤如下:
S1.称取15-20份鱿鱼圈、35-40份马铃薯、10-15份胡萝卜、10-15份玉米粒和10-15份黄瓜洗净晾干,备用;
S2.将15-20份鱿鱼圈用食盐、料酒、白胡椒粉和五香粉抓匀腌制后放入沸水中加热煮沸7~9min;
S3.将步骤S1中的马铃薯削皮、切块、蒸熟备用,胡萝卜和黄瓜和玉米粒切丁煮熟备用;
S4.将步骤S3中的蒸熟的马铃薯、胡萝卜、黄瓜和玉米粒放入碗中加入2-5份食盐、和黑胡椒放入碗中碾成蔬菜泥;
S5.将步骤S2已制好的鱿鱼圈裹上一层淀粉,加入步骤S4中的蔬菜泥拍平;
S6.将25-30份鸡蛋的蛋液打散搅匀,把制作好的鱿鱼圈放入打散的鸡蛋液中裹匀;
S7.将50-80份橄榄油倒入锅中烧热,放入鱿鱼圈煎至两面金黄,取出放在吸油纸上吸去多余的油份,快速降温;
S8.将黑巧克力和黄油用微波炉低火1min化开,均匀的淋在步骤S7制得的蔬菜鱿鱼圈上,再放入﹣4℃冷藏柜中冷凝10min,凝固定型后杀菌,包装得到产品。
2.根据权利要求1所述的一种即食巧克力蔬菜鱿鱼圈的制作方法,其特征在于,步骤S2中的食盐8-10份,料酒为15-25份,白胡椒粉为3-8份,五香粉为3-8份,腌制时间为25~35min。
3.根据权利要求1或2所述的一种即食巧克力蔬菜鱿鱼圈的制作方法,其特征在于,步骤S7中降温至20-24℃。
4.根据权利要求3所述的一种即食巧克力蔬菜鱿鱼圈的制作方法,其特征在于,步骤S7中的黑巧克力为25-30份,黄油5-6份,且黑巧克力与黄油的重量比为5:1。
5.根据权利要求4所述的一种即食巧克力蔬菜鱿鱼圈的制作方法,其特征在于,步骤S7中杀菌温度为115-125℃,杀菌时间为15-20min。
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