CN110477341A - 一种柠檬酸菜鱼调料及其制备工艺 - Google Patents
一种柠檬酸菜鱼调料及其制备工艺 Download PDFInfo
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Abstract
本发明公开了一种柠檬酸菜鱼调料及其制备工艺,属于调味品的技术领域。其技术方案要点是一种柠檬酸菜鱼调料,按重量份计,包括有以下组分:食用油90‑110份、泡酸菜50‑70份、发酵柠檬片20‑40份、泡姜10‑30份、蒜10‑30份、葱10‑30份、八角0.8‑1.2份、陈皮0.8‑1.2份、食用盐10‑30份、白砂糖2‑8份、味精10‑20份、鸡精8‑12份、鱼露2‑8份和防腐剂0.1‑0.5份,达到了使用该调料做出的柠檬酸菜鱼的味道更佳的效果。本发明还公开了上述柠檬酸菜鱼调料的方法,该制作工艺简单,加工效率高。
Description
技术领域
本发明涉及调味品的技术领域,特别涉及一种柠檬酸菜鱼调料及其制备工艺。
背景技术
酸菜鱼是一道经典菜品,以其特有的调味和独特的烹调技法而著称。酸菜鱼以鱼为主料,配以泡菜等食材煮制而成,口味酸辣可口;鱼肉含丰富优质蛋白,能提供人丰富的蛋白质、矿物质等营养;酸菜中的乳酸可以促进人体对铁元素的吸收,还可以增加人的食欲。
由于鱼本身的腥味较重,而鱼腥味会使酸菜鱼的味道变差,所以通常人们在制作酸菜鱼时会添加许多的配料以掩盖鱼的腥味,但制作酸菜鱼的过程中需要使用的配料较多,而且配料的选择及各种原料的配比对食品的风味起着决定性的作用。因此,一种科学的调料配比及简化的制作工序,可让消费者依据使用说明制作出味道正宗的酸菜鱼是十分有必要的。
发明内容
针对现有技术不足,本发明的目的一在于:提供一种柠檬酸菜鱼调料,以达到使用该调料做出的柠檬酸菜鱼的味道更佳的效果。
本发明的第一个目的是通过以下技术方案得以实现的:一种柠檬酸菜鱼调料,按重量份计,包括有以下组分:食用油90-110份、泡酸菜50-70份、发酵柠檬片20-40份、泡姜10-30份、蒜10-30份、葱10-30份、八角0.8-1.2份、陈皮0.8-1.2份、食用盐10-30份、白砂糖2-8份、味精10-20份、鸡精8-12份、鱼露2-8份和防腐剂0.1-0.5份。
通过采用上述方案,以食用油为主料,加入泡酸菜和发酵柠檬片为次主料,泡酸菜经过盐渍而成,为制备酸菜鱼提供了原料,无需消费者再次加入酸菜,酸菜也具有开胃的功效;发酵柠檬片具有清新的柠檬香味和特殊的柠檬泡制品风味,可以有效地掩盖鱼的腥味,使酸菜鱼的风味更好;泡姜具有鲜嫩清香,微辣带甜的特点,可促进血液循环,治感冒,治胃寒,增加抵抗力;陈皮具有理气健脾,燥湿化痰的功效,泡姜和陈皮的加入增加了调料的保健功能;再配以特定配比的蒜、葱、八角、食用盐、白砂糖、味精、鸡精、鱼露等多种调味品调制调料的风味,以使调料的风味更好,做出的柠檬酸菜鱼的味道更佳;加入少量的食品用防腐剂,可以延长调料的保存时间,便于储存和使用。
本发明进一步设置为:所述泡酸菜由青菜、水、食用盐和添加剂腌制30-50天而成;所述添加剂包括山梨酸钾、乙二胺四乙酸二钠、乳酸、柠檬酸、冰乙酸、柠檬黄、姜黄和脱氯乙酸钠配制而成。
柠檬酸菜鱼中盘泡酸菜品质的好坏和风味对最后制作出的柠檬酸菜鱼的口感和风味具有很大的影响。泡酸菜中的青菜通常选用荠菜、小白菜等青菜经过腌制而成,而腌制中配料种类和比例的添加,腌制的时间都会影响泡酸菜的口感和品质。
通过采用上述方案,选用优质的青菜经过清理后,加入水、食用盐和各种添加剂,此处优选了添加剂的种类,对于各种添加剂的具体加入量为青菜和水(水量以刚好覆盖过青菜为适宜用量)总量的0.5-1%,各种添加剂的添加量相同。食用盐主要是对青菜起到盐渍的主要原料,食用盐的加入量非常重要,若加入量过少则无法完全起到对青菜盐渍的效果,若加入量过多则会使泡酸菜咸度太高影响口感,所以食用盐的加入量为水量的2.5-3%为适宜的量。
本发明进一步设置为:所述发酵柠檬片采用以下制备方法制得:将3-5mm的柠檬片放入泡酸菜水中密封发酵90天以上。
通过采用上述方案,将柠檬切成适宜厚度的柠檬片,加入泡酸菜的水中来密封发酵,一方面可以使柠檬片发酵使其具有更加清新浓郁的柠檬香味;另一方面,使发酵的柠檬片带有泡菜的风味,融合柠檬和泡菜的味道,使调味料的风味更佳独特。从而增强柠檬酸菜鱼调味料中柠檬的香味,增强调料的调味功能。
本发明进一步设置为:所述泡酸菜水中,柠檬酸的含量为0.1-0.3wt%,食盐的含量为15-18wt%。
通过采用上述方案,柠檬片发酵所使用的泡酸菜水对其中的柠檬酸含量和含盐量进行优选,防止柠檬酸含量过高影响柠檬片的正常发酵,优选食盐的含量可以合理调制柠檬片的咸度,进一步提高发酵柠檬片的香气和独特风味。
本发明进一步设置为:所述泡姜采用以下制备方法制得:将生姜、冰糖、花椒、小茴香、陈皮、食用盐和水腌制30-50天而成。
本发明进一步设置为:所述生姜、冰糖、花椒、小茴香、陈皮、食用盐和水的重量比为4-6:0.1-0.3:0.003-0.008:0.008-0.012:0.001-0.003:3-6:8-12。
通过采用上述方案,泡姜选用鲜嫩的生姜,再按特定的配比加入各种原料腌制特定的时间制作成泡姜,优选制作泡姜的各种原料的种类和特定比例以及腌制时间,可以使泡姜的口味更佳,进一步优化泡姜的鲜嫩清香和微辣带甜的特点,增强泡姜的保健功效。
本发明的目的二在于:提供一种上述柠檬酸菜鱼调料的制备工艺,包括有以下制备步骤:
S1,准备各种原料;
S2,按配方量,将食用油加热至135-145℃后,先加入泡酸菜炒制100-110℃,再加入泡姜、蒜和葱炒制100-110℃,再加入八角、陈皮炒制到100-105℃,最后加入食用盐、白砂糖、味精、鸡精、鱼露和防腐剂混合均匀,得到柠檬酸菜鱼调味料;
S3,待步骤S2中得到的柠檬酸菜鱼调味料降温至80℃以下时开始包装,包装采用真空包装。
通过采用上述方案,先将各种原料准备好,再采用炒制的工艺分步骤依次加入各种原料进行炒制,控制炒制的温度,最后加入调味品混合均匀后降温再包装,制作工艺简单,加工效率高。
本发明进一步设置为:步骤S1中制备各种原料包括以下步骤:
(a)泡酸菜制备:将青菜、水、食用盐和添加剂混合均匀后腌制30-50天得到泡酸菜,切成长度为0.8-1.2cm的小片;
(b)发酵柠檬片制备:鲜柠檬洗净切成3-5mm圆片,放入含0.1-0.3wt%柠檬酸和15-18wt%食用盐的泡酸菜水中,使水量刚好淹没柠檬片,密封发酵90天以上;
(c)泡姜制备:将生姜、冰糖、花椒、小茴香、陈皮、食用盐和水腌制30-50天得到泡姜,泡姜切粒3-5mm;
(d)蒜切粒3-5mm,葱切粒3-5mm,八角粉碎为50-60目、陈皮粉碎为50-60目。
通过采用上述方案,将各种原料提前处理好,泡酸菜、泡姜、蒜、葱等切成适宜大小的片或粒,方便后续炒制过程中可以更好地与其它原料融为一个整体,八角和陈皮粉碎成粉末加入可以更好地均匀分布于调料中,方便后续调料的制作,进而提高调料的风味和外观。
本发明进一步设置为:步骤S2中,防腐剂为山梨酸钾,山梨酸钾用60℃以上水溶解。
通过采用上述方案,防腐剂选用山梨酸钾,并且先将山梨酸钾用水溶解后再加入调料中,可以使山梨酸钾与调料中的其它原料混合地更加均匀,从而使调料中各个部分的防腐性能都得到提高,进而提高调料的整体防腐性能,进一步延长调料的保存时间。
本发明进一步设置为:真空包装的压强为-0.10~-0.08MPa。
通过采用上述方案,柠檬酸菜鱼调料采用真空包装的方式,限定真空包装的压强,既可以减小真空包装的难度,又可以保证真空包装的效果,提高调料的保存时间。
综上所述,本发明具有以下有益效果:
1、上述柠檬酸菜鱼调料,泡酸菜为制备酸菜鱼提供了原料,无需消费者再次加入酸菜,泡酸菜也具有开胃的功效;发酵柠檬片具有清新的柠檬香味和特殊的柠檬泡制品风味,可以有效地掩盖鱼的腥味;泡姜具有鲜嫩清香,微辣带甜的特点,可促进血液循环,治感冒,治胃寒,增加抵抗力;陈皮具有理气健脾,燥湿化痰的功效;再配以特定配比的蒜、葱、八角、食用盐、白砂糖、味精、鸡精、鱼露等多种调味品调制调料的风味,使调料的风味更好且具有保健的功能,使用该调料做出的柠檬酸菜鱼的味道更佳;
2、上述柠檬酸菜鱼调料,发酵柠檬片具有更加清新浓郁的柠檬香味和带有泡菜的风味,融合柠檬和泡菜的味道,使调味料的风味更佳独特;
3、上述柠檬酸菜鱼调料,发酵泡制柠檬片可以沿长柠檬片的保存时间,有效解决了柠檬原料的季节性供给问题;
4、上述柠檬酸菜鱼调料的制备方法,采用炒制的工艺分步骤依次加入各种原料进行炒制,控制炒制的温度,最后加入调味品混合均匀后降温再包装,制作工艺简单,加工效率高。
具体实施方式
以下对本发明作进一步详细说明。
实施例1
一种柠檬酸菜鱼调料,按重量份计,包括有以下组分:食用油90份、泡酸菜70份、发酵柠檬片20份、泡姜30份、蒜10份、葱30份、八角0.8份、陈皮1.2份、食用盐10份、白砂糖8份、味精10份、鸡精12份、鱼露2份和山梨酸钾0.5份;
上述柠檬酸菜鱼调料的制作工艺包括以下步骤:
S1,准备各种原料;
(a)泡酸菜制备:将青菜、水、食用盐和添加剂混合均匀后腌制30天得到泡酸菜,切成长度为0.8的小片;添加剂包括山梨酸钾、乙二胺四乙酸二钠、乳酸、柠檬酸、冰乙酸、柠檬黄、姜黄和脱氯乙酸钠;
其中,水量刚好覆盖过青菜,食用盐的加入量为水量的2.5%,各种添加剂的总重量为青菜和水总重量的0.5%,各种添加剂的添加量相同;
(b)发酵柠檬片制备:鲜柠檬洗净切成3mm厚的圆片,放入含0.1%柠檬酸和15%食用盐的泡酸菜水中,使水量刚好淹没柠檬片,密封发酵100天;
(c)泡姜制备:将生姜、冰糖、花椒、小茴香、陈皮、食用盐和水腌制30天得到泡姜,泡姜切粒3mm;
生姜、冰糖、花椒、小茴香、陈皮、食用盐和水的重量比为4:0.3:0.003:0.012:0.001:6:8;
(d)蒜切粒3mm,葱切粒3mm,八角粉碎为60目、陈皮粉碎为60目;
(e)山梨酸钾用65℃水溶解;
S2,按配方量,将食用油加热至135℃后,先加入泡酸菜炒制100℃,再加入泡姜、蒜和葱炒制100℃,再加入八角粉、陈皮粉炒制到100℃,最后加入食用盐、白砂糖、味精、鸡精、鱼露和山梨酸钾混合均匀,得到柠檬酸菜鱼调味料;
S3,待步骤S2中得到的柠檬酸菜鱼调味料降温至70℃时开始包装,包装采用真空包装,压强为-0.08MPa。
实施例2
一种柠檬酸菜鱼调料,按重量份计,包括有以下组分:食用油110份、泡酸菜50份、发酵柠檬片40份、泡姜10份、蒜30份、葱10份、八角1.2份、陈皮0.8份、食用盐30份、白砂糖2份、味精20份、鸡精8份、鱼露8份和山梨酸钾0.1份;
上述柠檬酸菜鱼调料的制作工艺包括以下步骤:
S1,准备各种原料;
(a)泡酸菜制备:将青菜、水、食用盐和添加剂混合均匀后腌制50天得到泡酸菜,切成长度为1.2cm的小片;添加剂包括山梨酸钾、乙二胺四乙酸二钠、乳酸、柠檬酸、冰乙酸、柠檬黄、姜黄和脱氯乙酸钠;
其中,水量刚好覆盖过青菜,食用盐的加入量为水量的3%,各种添加剂的总重量为青菜和水总重量的1%,各种添加剂的添加量相同;
(b)发酵柠檬片制备:鲜柠檬洗净切成5mm厚的圆片,放入含0.3wt%柠檬酸和18wt%食用盐的泡酸菜水中,使水量刚好淹没柠檬片,密封发酵100天;
(c)泡姜制备:将生姜、冰糖、花椒、小茴香、陈皮、食用盐和水腌制30-50天得到泡姜,泡姜切粒5mm;
生姜、冰糖、花椒、小茴香、陈皮、食用盐和水的重量比为6:0.1:0.008:0.008:0.003:3:12;
(d)蒜切粒5mm,葱切粒5mm,八角粉碎为50目、陈皮粉碎为50目;
(e)山梨酸钾用65℃水溶解;
S2,按配方量,将食用油加热至145℃后,先加入泡酸菜炒制110℃,再加入泡姜、蒜和葱炒制110℃,再加入八角粉、陈皮粉炒制到105℃,最后加入食用盐、白砂糖、味精、鸡精、鱼露和山梨酸钾混合均匀,得到柠檬酸菜鱼调味料;
S3,待步骤S2中得到的柠檬酸菜鱼调味料降温至70℃时开始包装,包装采用真空包装,压强为-0.10MPa。
实施例3
一种柠檬酸菜鱼调料,按重量份计,包括有以下组分:食用油100份、泡酸菜60份、发酵柠檬片30份、泡姜20份、蒜20份、葱20份、八角1份、陈皮1份、食用盐20份、白砂糖5份、味精15份、鸡精10份、鱼露5份和山梨酸钾0.2份;
上述柠檬酸菜鱼调料的制作工艺包括以下步骤:
S1,准备各种原料;
(a)泡酸菜制备:将青菜、水、食用盐和添加剂混合均匀后腌制40天得到泡酸菜,切成长度为1cm的小片;添加剂包括山梨酸钾、乙二胺四乙酸二钠、乳酸、柠檬酸、冰乙酸、柠檬黄、姜黄和脱氯乙酸钠;
其中,水量刚好覆盖过青菜,食用盐的加入量为水量的2.8%,各种添加剂的总重量为青菜和水总重量的0.8%,各种添加剂的添加量相同;
(b)发酵柠檬片制备:鲜柠檬洗净切成4mm厚的圆片,放入含0.2wt%柠檬酸和16wt%食用盐的泡酸菜水中,使水量刚好淹没柠檬片,密封发酵100天;
(c)泡姜制备:将生姜、冰糖、花椒、小茴香、陈皮、食用盐和水腌制40天得到泡姜,泡姜切粒4mm;
生姜、冰糖、花椒、小茴香、陈皮、食用盐和水的重量比为5:0.2:0.006:0.01:0.002:5:10;
(d)蒜切粒4mm,葱切粒4mm,八角粉碎为60目、陈皮粉碎为60目;
(e)山梨酸钾用65℃水溶解;
S2,按配方量,将食用油加热至140℃后,先加入泡酸菜炒制105℃,再加入泡姜、蒜和葱炒制105℃,再加入八角粉、陈皮粉炒制到100℃,最后加入食用盐、白砂糖、味精、鸡精、鱼露和山梨酸钾混合均匀,得到柠檬酸菜鱼调味料;
S3,待步骤S2中得到的柠檬酸菜鱼调味料降温至70℃时开始包装,包装采用真空包装,压强为-0.10MPa。
实施例4
一种柠檬酸菜鱼调料,与实施例3的区别在于,发酵柠檬片的含量为20份。
实施例5
一种柠檬酸菜鱼调料,与实施例3的区别在于,步骤(b)中发酵柠檬片制备:鲜柠檬洗净切成4mm厚的圆片,放入含0.3wt%柠檬酸和18wt%食用盐的泡酸菜水中,使水量刚好淹没柠檬片,密封发酵100天。
实施例6
一种柠檬酸菜鱼调料,与实施例3的区别在于,步骤(b)中发酵柠檬片制备:鲜柠檬洗净切成4mm厚的圆片,放入含0.2wt%柠檬酸和16wt%食用盐的泡酸菜水中,使水量刚好淹没柠檬片,密封发酵120天。
实施例7
一种柠檬酸菜鱼调料,与实施例3的区别在于,步骤(a)中泡酸菜的腌制时间为30天。
实施例8
一种柠檬酸菜鱼调料,与实施例3的区别在于,步骤(c)中泡姜的腌制时间为30天。
实施例9
一种柠檬酸菜鱼调料,与实施例3的区别在于,步骤(c)中生姜、冰糖、花椒、小茴香、陈皮、食用盐和水的重量比为8:0.05:0.01:0.015:0.005:1:5。
对比例1
一种柠檬酸菜鱼调料,与实施例3的区别在于,等量的普通干柠檬片替代发酵柠檬片。
对比例2
一种柠檬酸菜鱼调料,与实施例3的区别在于,发酵柠檬片的含量为10份。
对比例3
一种柠檬酸菜鱼调料,与实施例3的区别在于,步骤(b)发酵柠檬片制备中等量的清水替代等量的泡酸菜水。
对比例4
一种柠檬酸菜鱼调料,与实施例3的区别在于,步骤(b)发酵柠檬片制备中密封发酵60天。
口感测试:招募志愿者140人,平均分成14组,每组10人,14组志愿者分别对采用实施例1-9和对比例1-4的调料制作的柠檬酸菜鱼进行试吃,测试柠檬酸菜鱼是否有鱼腥味、味道是否鲜美、柠檬香气是否浓郁。记录每个人的试吃体验,分为口感佳、口感良、口感差三个等级,计算比例,测试结果如表1所示。
表1
由表1的数据可以看出,采用实施例1-9提供的调料制备的柠檬酸菜鱼的口感评价结果明显好于对比例1-4提供的调料。
与实施例3相比,实施例4中减小了发酵柠檬片的份量,但依然在优选的范围内;实施例5调整了制备发酵柠檬酸工艺中泡酸菜水的柠檬酸含量和食用盐含量,但依然在优选的范围内;实施例6调整了制备发酵柠檬酸工艺中的密封发酵的时间,使发酵时间更长。对比实施例4-6与实施例3的结果可知,发酵柠檬酸的含量,制备发酵柠檬酸的泡酸菜水中的柠檬酸和食用盐的含量以及发酵时间均会对柠檬酸菜鱼调料的口感产生影响。
与实施例3相比,实施例7中减小了泡酸菜的腌制时间,但依然在优选的范围内;实施例8中减少了泡姜的腌制时间,但依然在优选的范围内;实施例9中调整了泡姜制作过程中各原料的配比,但依然在优选的范围内。对比实施例7-9与实施例3的结果可知,泡酸菜的腌制时间会对泡酸菜的口味产生影响,泡姜的腌制时间和腌制过程中各原料的配比会对泡姜的口味产生影响,进而会影响柠檬酸菜鱼调料的口味。
与实施例3相比,对比例1用普通的干柠檬片替代发酵柠檬片;对比例2减少发酵柠檬片的含量,且不在保护范围内;对比例3发酵柠檬片在清水中发酵取代在在泡酸菜水中发酵;对比例4缩短密封发酵的时间,且不在优选的范围内。对比例1-4与实施例3的结果可知,柠檬酸菜鱼调料中的柠檬片的种类,发酵柠檬片的含量和发酵工艺的条件对最后制备得到的柠檬酸菜鱼的调料的口感有影响。
上述具体实施例仅仅是对本发明的解释,其并不是对本发明的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本发明的权利要求范围内都受到专利法的保护。
Claims (10)
1.一种柠檬酸菜鱼调料,其特征在于:按重量份计,包括有以下组分:食用油90-110份、泡酸菜50-70份、发酵柠檬片20-40份、泡姜10-30份、蒜10-30份、葱10-30份、八角0.8-1.2份、陈皮0.8-1.2份、食用盐10-30份、白砂糖2-8份、味精10-20份、鸡精8-12份、鱼露2-8份和防腐剂0.1-0.5份。
2.根据权利要求1所述的柠檬酸菜鱼调料,其特征在于:所述泡酸菜由青菜、水、食用盐和添加剂腌制30-50天而成;
所述添加剂包括山梨酸钾、乙二胺四乙酸二钠、乳酸、柠檬酸、冰乙酸、柠檬黄、姜黄和脱氯乙酸钠配制而成。
3.根据权利要求2所述的柠檬酸菜鱼调料,其特征在于:所述发酵柠檬片采用以下制备方法制得:将3-5mm的柠檬片放入泡酸菜水中密封发酵90天以上。
4.根据权利要求3所述的柠檬酸菜鱼调料,其特征在于:所述泡酸菜水中,柠檬酸的含量为0.1-0.3wt%,食盐的含量为15-18wt%。
5.根据权利要求1所述的柠檬酸菜鱼调料,其特征在于:所述泡姜采用以下制备方法制得:将生姜、冰糖、花椒、小茴香、陈皮、食用盐和水腌制30-50天而成。
6.根据权利要求5所述的柠檬酸菜鱼调料,其特征在于:所述生姜、冰糖、花椒、小茴香、陈皮、食用盐和水的重量比为4-6:0.1-0.3:0.003-0.008:0.008-0.012:0.001-0.003:3-6:8-12。
7.一种权利要求1-6任一所述的柠檬酸菜鱼调料的制备工艺,其特征在于,包括有以下制备步骤:
S1,准备各种原料;
S2,按配方量,将食用油加热至135-145℃后,先加入泡酸菜炒制100-110℃,再加入泡姜、蒜和葱炒制100-110℃,再加入八角、陈皮炒制到100-105℃,最后加入食用盐、白砂糖、味精、鸡精、鱼露和防腐剂混合均匀,得到柠檬酸菜鱼调味料;
S3,待步骤S2中得到的柠檬酸菜鱼调味料降温至80℃以下时开始包装,包装采用真空包装。
8.根据权利要求7所述的柠檬酸菜鱼调料的方法,其特征在于:步骤S1中制备各种原料包括以下步骤:
(a)泡酸菜制备:将青菜、水、食用盐和添加剂混合均匀后腌制30-50天得到泡酸菜,切成长度为0.8-1.2cm的小片;
(b)发酵柠檬片制备:鲜柠檬洗净切成3-5mm圆片,放入含0.1-0.3wt%柠檬酸和15-18wt%食用盐的泡酸菜水中,使水量刚好淹没柠檬片,密封发酵90天以上;
(c)泡姜制备:将生姜、冰糖、花椒、小茴香、陈皮、食用盐和水腌制30-50天得到泡姜,泡姜切粒3-5mm;
(d)蒜切粒3-5mm,葱切粒3-5mm,八角粉碎为50-60目、陈皮粉碎为50-60目。
9.根据权利要求7所述的柠檬酸菜鱼调料的方法,其特征在于:步骤S2中,防腐剂为山梨酸钾,山梨酸钾用60℃以上水溶解。
10.根据权利要求7所述的柠檬酸菜鱼调料的方法,其特征在于:步骤S3中,真空包装的压强为-0.10~-0.08MPa。
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