CN110558502A - 一种麻辣黄蚬子的制备方法 - Google Patents
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Abstract
一种麻辣黄蚬子的制备方法,由以下重量份的原料制成:黄蚬子,麻椒面、芥末、植物油、橄榄油、青椒、茴香球、山菊花汁、枸杞、红干辣椒、鸡精、陈皮汁、鸡饭老抽、食用盐、白糖、水、白胡椒粉、糍粑海椒、排草汁、绍酒、香籽、冰糖、耗油、丁香、辣妺子酱;该发明产品静置12小时后,黄蚬肉色泽鲜亮,肉质Q弹脆嫩,酱汁呈淡红色,香味浓郁醇和,口感丰富有层次。
Description
技术领域
本发明涉及双壳贝类水产食品的深加工,具体涉及到一种麻辣黄蚬子的制备 方法。
背景技术
黄海海域的黄蚬子,营养丰富,蛋白质含量高,氨基酸种类组成及配比合理;脂肪和胆固醇含量低,不饱和脂肪酸较高,易被人体吸收。女士食用,美容养颜;男士食用,益精润脏、解酒保肝;老人食用,明目化痰、降血脂降胆固醇;儿童食用,补充钙、镁、铁、锌等多种微量元素,深受消费者喜爱。但是鲜活青柳蛤不宜长时间运输和保存,且运输成本比较高,所以主要消费市场,还局限于产地附近。市场上现有的黄蚬肉冻品,多是单冻,放置时间久了,易风干,且缓化后汤汁少,味道不够鲜美。
发明内容
为适应内陆地区市场和喜食黄蚬肉消费者的需要,申请人研发了麻辣黄蚬子 这一新产品。
本发明采用的技术方案为:
A、将黄蚬子洗净、蒸后取出黄蚬子210-215Kg备用;
B、将山菊花用其重量5-10倍的水小火煮沸5-10分钟后过滤得到的汁水,作为山菊 花汁,取山菊花汁10-12Kg备用;
将陈皮用其重量4-6倍的水小火煮沸10-20分钟后过滤得到的汁水,作为陈皮汁, 取陈皮汁14-18Kg备用;
将排草用其重量3-5倍的水小火煮沸5-10分钟后过滤得到的汁水,作为排草汁,取 排草汁0.01-0.02Kg备用;
C、麻辣调味料的制作:
取红干辣椒18-25Kg备用;
1)将10-12Kg植物油倒入锅里,加温至60-80℃时放入红干辣椒,改微火保持油温 60-80℃翻炒2-3分钟,冷却后取出油炸后的干辣椒,磨成粉,即得到辣椒油和油炸后的辣椒粉,所述的植物油和干辣椒的重量比为1∶0.8-1.2;
2)将10-12Kg植物油倒入锅里,加温至60-80℃时放入香籽0.2-0.3Kg、丁香0.2-0.3Kg、0.1-0.15Kg茴香球翻炒1-3分钟炒香,得混合物料;
3)另取剩余的未经油炸的红干辣椒磨成辣椒粉与步骤(1)得到辣椒油混合,经混 匀后得到混合物;
4)将未使用的剩余10-12Kg植物油煮沸成熟油后冷却待用;
5)取步骤(1)油炸后的辣椒粉、步骤(2)混合物料、(3)的搅匀后的混合物、麻椒面 12-16Kg、步骤(4)的熟油以及鸡精4-8Kg、鸡饭老抽16-20Kg、食用盐20-30Kg、白糖20-22Kg、 冰糖10-11Kg、水600-850Kg、白胡椒粉0.2-0.3Kg、糍粑海椒0.1-0.15Kg、绍酒0.5-0.8Kg、蚝油0.5-0.6Kg、橄榄油30-40Kg、芥末15-18Kg混匀得混合物料煮沸8小时以上,并使混合物料浓缩至混合物料体积的20%-30%,即得到所需的麻辣酱汁;
D、将麻辣酱汁与黄蚬子放在容器中加入青椒切碎后获得的青椒碎20-24Kg、 山菊花汁、枸杞6-8Kg、陈皮汁、辣妺子酱0.5-0.6Kg、排草汁充分搅拌,5-15℃冷藏静置12小 时后,获得产品,可开罐即食的麻辣黄蚬子。
步骤A将黄蚬子洗净、蒸5-10min后立刻取出黄蚬子备用。
该发明产品静置12小时后,黄蚬肉色泽鲜亮,肉质Q弹脆嫩,酱汁呈淡红色,香味浓郁醇和,口感丰富有层次。
黄蚬子用蒸的方法制作,蒸5-10min可以保证黄蚬子肉肉质鲜嫩,可使黄蚬子肉原有的鲜味不流失;
其中使用辣妺子酱为成品酱料,该酱料口味独特,可提升产品的香辣味,若使用其 他品牌辣酱会加重产品的咸味,且减少辣香味;
所述的植物油包括菜籽油、花生油、色拉油中的一种或二种以上。
所述的麻椒面是将麻椒磨成粉状即可。
所述的山菊花汁是将山菊花用水煮后得到的汁水,山菊花在保留黄蚬肉原有的香味的同时,可提升产品清香味,使产品辣而不腻。
所述的陈皮汁是将陈皮用水煮后得到的汁水,陈皮辛散通温,气味芳香,长于理气。
产品中八角、排草在保证食品原有味道的同时可起到除腥提香的作用。蚝油及冰糖可提升产品色泽,排草祛风除湿,行气止痛,调经,解毒。
配料中的鸡饭老抽和冰糖可提升产品的色泽,担如果单独使用老抽产品颜色会发暗,损坏产品的原有味道,单独使用冰糖产品色泽淡,同时使用可使产品色泽饱满、亮泽。
辣妺子酱可提升产品的鲜辣味,而排草可提升辣妺子酱的香味。
麻辣黄蚬子采用独家配方,充分保证麻辣黄蚬子肉原汁原味的特点,开 封即食、汁多肉嫩、方便卫生,适应现代人快节奏的生活方式,解决了在餐桌上即节省时间 又可享受天然美味的双重问题。
本发明的主要优点采用黄蚬子为主要原料,其学名青柳蛤,属辽宁丹东地标 产物,经过蒸煮。其麻辣酱汁经过精细加工而成,是一种香味浓厚的复合型调味料,香味浓郁,可制作多种调味食品,食用后可刺激人体胃液分泌,增强食欲,并且具有祛风顺气,散寒除湿的作用,此外还添加枸杞等利于身体滋阴补阳,本发明的调味麻辣鲜香、味道浓烈、口感舒适,各种香辛料互相互调同时还使之具备了健脾、化湿、消化的作用。在保证黄蚬肉独有的鲜味的同时,口感浓厚,且色、香、味俱佳,是一种营养丰富、醇厚鲜美、口感浓郁、食用方便的绿色佐食。
具体实施方式
实施例1
A、将黄蚬子洗净、蒸10min后立刻取出,取黄蚬子210Kg备用;
B、将山菊花用其重量6倍的水小火煮沸5分钟后过滤得到的汁水,作为山菊花汁, 取山菊花汁10Kg备用;
将陈皮用其重量4倍的水小火煮沸10分钟后过滤得到的汁水,作为陈皮汁,取陈皮 汁14Kg备用;
将排草用其重量3倍的水小火煮沸5分钟后过滤得到的汁水,作为排草汁,取排草 汁0.01Kg备用;
C、麻辣调味料的制作:取红干辣椒18Kg备用;
1)将10Kg植物油倒入锅里,加温至65℃时放入红干辣椒,改微火保持油温65℃翻 炒3分钟,冷却后取出油炸后的干辣椒,磨成粉,即得到辣椒油和油炸后的辣椒粉,所述的植 物油和干辣椒的重量比为1∶0.8;
2)将10Kg植物油倒入锅里,加温至65℃时放入香籽0.2Kg、丁香0.2Kg、0.1Kg茴香 球翻炒3分钟炒香,得混合物料;
3)另取剩余的未经油炸的红干辣椒磨成辣椒粉与步骤(1)得到辣椒油混合,经混 匀后得到混合物;
4)将未使用的剩余10Kg植物油煮沸成熟油后冷却待用;
5)取步骤(1)油炸后的辣椒粉、步骤(2)混合物料、(3)的搅匀后的混合物、麻椒面12Kg、步骤(4)的熟油以及鸡精4Kg、鸡饭老抽16Kg、食用盐20Kg、白糖20Kg、冰糖10Kg、水600Kg、白胡椒粉0.2Kg、糍粑海椒0.1Kg、绍酒0.5Kg、蚝油0.5Kg、橄榄油30Kg、芥末15Kg混匀得混合物料煮沸8小时,并使混合物料浓缩至混合物料体积的20%,即得到所需的麻辣酱汁;
D、将麻辣酱汁与黄蚬子放在容器中加入青椒切碎后获得的青椒碎20Kg、山菊 花汁、枸杞6Kg、陈皮汁、辣妺子酱0.5Kg、排草汁充分搅拌,5-10℃冷藏静置12小时后,获得 产品,可开罐即食的麻辣黄蚬子。
本实施例中使用的植物油为花生油。
该发明产品静置12小时后,黄蚬肉色泽鲜亮,肉质Q弹脆嫩,酱汁呈淡红色,香味浓郁醇和,口感丰富有层次。
实施例2
A、将黄蚬子洗净、蒸5min后立刻取出,取黄蚬子肉212Kg备用;
B、将山菊花用其重量8倍的水小火煮沸10分钟后过滤得到的汁水,作为山菊花汁, 取山菊花汁11Kg备用;
将陈皮用其重量5倍的水小火煮沸15分钟后过滤得到的汁水,作为陈皮汁,取陈皮 汁16Kg备用;
将排草用其重量4倍的水小火煮沸8分钟后过滤得到的汁水,作为排草汁,取排草 汁0.015Kg备用;
C、麻辣调味料的制作:取红干辣椒18-25Kg备用;
1)将11Kg植物油倒入锅里,加温至75℃时放入红干辣椒,改微火保持油温75℃翻 炒2分钟,冷却后取出油炸后的干辣椒,磨成粉,即得到辣椒油和油炸后的辣椒粉,所述的植 物油和干辣椒的重量比为1∶1;
2)将10-12Kg植物油倒入锅里,加温至60-80℃时放入香籽0.25Kg、丁香0.25Kg、0.12Kg茴香球翻炒2分钟炒香,得混合物料;
3)另取剩余的未经油炸的红干辣椒磨成辣椒粉与步骤(1)得到辣椒油混合,经混 匀后得到混合物;
4)将未使用的剩余11Kg植物油煮沸成熟油后冷却待用;
5)取步骤(1)油炸后的辣椒粉、步骤(2)混合物料、(3)的搅匀后的混合物、麻椒面14Kg、步骤(4)的熟油以及鸡精6Kg、鸡饭老抽18Kg、食用盐25Kg、白糖21Kg、冰糖10.5Kg、水700Kg、白胡椒粉0.25Kg、糍粑海椒0.12Kg、绍酒0.6Kg、蚝油0.55Kg、橄榄油35Kg、芥末16Kg混匀得混合物料煮沸8小时以上,并使混合物料浓缩至混合物料体积的25%,即得到所需的麻辣酱汁;
D、将麻辣酱汁与黄蚬子放在容器中加入青椒切碎后获得的青椒碎22Kg、山菊 花汁、枸杞7Kg、陈皮汁、辣妺子酱0.55Kg、排草汁充分搅拌,6-12℃冷藏静置18小时后,获得 产品,可开罐即食的麻辣黄蚬子。
本实施例中使用的植物油为色拉油。
实施例3
A、将黄蚬子洗净、蒸8min后立刻取出,取黄蚬子215Kg备用;
B、将山菊花用其重量10倍的水小火煮沸8分钟后过滤得到的汁水,作为山菊花汁, 取山菊花汁12Kg备用;
将陈皮用其重量6倍的水小火煮沸20分钟后过滤得到的汁水,作为陈皮汁,取陈皮 汁18Kg备用;
将排草用其重量5倍的水小火煮沸10分钟后过滤得到的汁水,作为排草汁,取排草 汁0.02Kg备用;
C、麻辣调味料的制作:取红干辣椒25Kg备用;
1)将12Kg植物油倒入锅里,加温至80℃时放入红干辣椒,改微火保持油温80℃翻 炒2分钟,冷却后取出油炸后的干辣椒,磨成粉,即得到辣椒油和油炸后的辣椒粉,所述的植 物油和干辣椒的重量比为1∶1.2;
2)将12Kg植物油倒入锅里,加温至80℃时放入香籽0.3Kg、丁香0.3Kg、0.15Kg茴香 球翻炒1分钟炒香,得混合物料;
3)另取剩余的未经油炸的红干辣椒磨成辣椒粉与步骤(1)得到辣椒油混合,经混 匀后得到混合物;
4)将未使用的剩余12Kg植物油煮沸成熟油后冷却待用;
5)取步骤(1)油炸后的辣椒粉、步骤(2)混合物料、(3)的搅匀后的混合物、麻椒面16Kg、步骤(4)的熟油以及鸡精8Kg、鸡饭老抽20Kg、食用盐30Kg、白糖22Kg、冰糖11Kg、水850Kg、白胡椒粉0.3Kg、糍粑海椒0.15Kg、绍酒0.8Kg、蚝油0.6Kg、橄榄油40Kg、芥末18Kg混匀得混合物料煮沸10小时以上,并使混合物料浓缩至混合物料体积的30%,即得到所需的麻辣酱汁;
D、将麻辣酱汁与黄蚬子放在容器中加入青椒切碎后获得的青椒碎24Kg、山菊 花汁、枸杞8Kg、陈皮汁、辣妺子酱0.6Kg、排草汁充分搅拌,10-15℃冷藏静置24小时后,获得 产品,可开罐即食的麻辣黄蚬子。
本实施例中使用的植物油为菜籽油。
Claims (4)
1.一种麻辣黄蚬子的制备方法,其特征在于:
由以下重量份的原料制成:黄蚬子210-215重量份,麻椒面12-16重量份、芥末15- 18重量份、植物油30-36重量份、橄榄油30-40重量份、青椒20-24重量份、茴香球0.1-0.15重 量份、山菊花汁10-12重量份、枸杞6-8重量份、红干辣椒18-25重量份、鸡精4-8重量份、陈皮汁14-18重量份、鸡饭老抽16-20重量份、食用盐20-30重量份、白糖20-22重量份、水600-850重量份、白胡椒粉0.2-0.3重量份、糍粑海椒0.1-0.15重量份、排草汁0.01-0.02重量份、绍酒0.5-0.8重量份、香籽0.2-0.3重量份、冰糖10-11重量份、耗油0.5-0.6重量份、丁香0.2-0.3重量份、辣妺子酱0.5-0.6重量份;
A、将黄蚬子洗净、蒸后取出黄蚬子备用;
B、将山菊花用其重量5-10倍的水煮沸5-10分钟后过滤得到的汁水,作为山菊花汁;
将陈皮用其重量4-6倍的水煮沸10-20分钟后过滤得到的汁水,作为陈皮汁;
将排草用其重量3-5倍的水煮沸5-10分钟后过滤得到的汁水,作为排草汁;
C、麻辣调味料的制作:
1)将10-12重量份植物油倒入锅里,加温至60-80℃时放入红干辣椒,改微火保持油温60-80℃翻炒2-3分钟,冷却后取出油炸后的干辣椒,磨成粉,即得到辣椒油和油炸后的辣椒粉,所述的植物油和干辣椒的重量比为1∶0.8-1.2;
2)将10-12重量份植物油倒入锅里,加温至60-80℃时放入香籽、丁香、茴香球翻炒1-3分钟炒香,得混合物料;
3)另取剩余的未经油炸的红干辣椒磨成辣椒粉与步骤(1)得到辣椒油混合,经混匀后得到混合物;
4)将未使用的剩余植物油煮沸成熟油后冷却待用;
5)取步骤(1)油炸后的辣椒粉、步骤(2)混合物料、(3)的搅匀后的混合物、麻椒面、步骤(4)的熟油以及鸡精、鸡饭老抽、食用盐、白糖、冰糖、水、白胡椒粉、糍粑海椒、绍酒、蚝油、橄榄油、芥末混匀得混合物料煮沸8小时以上,并使混合物料浓缩至混合物料体积的20%-30%,即得到所需的麻辣酱汁;
D、将麻辣酱汁与黄蚬子放在容器中加入青椒切碎后获得的青椒碎、山菊花汁、枸 杞、陈皮汁、辣妺子酱、排草汁充分搅拌,5-15℃冷藏静置12小时后获得产品麻辣半壳黄蚬 子。
2.按照权利要求1所述的制备方法,其特征在于:所述的植物油包括菜籽油、花生油、色拉油中的一种或二种以上。
3.按照权利要求1所述的制备方法,其特征在于:步骤A将黄蚬子洗净、蒸5-10min 后立刻取出黄蚬子备用。
4.按照权利要求1所述的制备方法,其特征在于:步骤D中5-15℃冷藏静置12-48小时。
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