CN110663922A - 一种鲍鱼汁的制作方法 - Google Patents
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 title abstract description 13
- 241000287828 Gallus gallus Species 0.000 claims abstract description 33
- 239000000463 material Substances 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000015067 sauces Nutrition 0.000 claims abstract description 17
- 206010033546 Pallor Diseases 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 235000014347 soups Nutrition 0.000 claims description 23
- 238000010257 thawing Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000005057 refrigeration Methods 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 5
- 241000237502 Ostreidae Species 0.000 claims description 5
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 5
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 5
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 5
- 235000020636 oyster Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 239000000654 additive Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000021186 dishes Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 235000021579 juice concentrates Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
Classifications
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
Abstract
本发明公开了一种鲍鱼汁的制作方法,包括原料预处理、焯水、焯水、配料、熬煮、冷却、包装和速冻的工序。本发明在制作鲍鱼汁时采用老鸡、鸡肉和鲍鱼为主要,加入少量的添加剂、营养健康;制作时经过焯水、熬煮的工序将原配料的鲜香味完全融合使得成品口感更佳;成品经消毒冷冻后储存,储存时间更久;本发明制备的鲍鱼汁可即时使用、使用方便。
Description
技术领域:
本发明涉及调味品加工技术领域,具体的涉及一种鲍鱼汁的制作方法。
背景技术:
鲍鱼汁的味道十分鲜美,鲍鱼汁浓缩了鲍鱼的鲜香味觉,所以我们自己在制作菜肴的时候,也可以用它来调味,在捞面、米饭和炒菜时都可以用,但鲍鱼汁制作较复杂,人们制作起来不方便,所以制备可以即用的鲍鱼汁却有必要。
公开于该背景技术部分的信息仅仅旨在增加对本发明的总体背景的理解,而不应当被视为承认或以任何形式暗示该信息构成已为本领域一般技术人员所公知的现有技术。
发明内容:
本发明的目的在于提供一种鲍鱼汁的制作方法,从而克服上述现有技术中的缺陷。
为实现上述目的,本发明提供了一种鲍鱼汁的制作方法,其特征在于:包括以下步骤:
1)原料预处理:从冷库中取出老鸡、鸡肉和鲍鱼并分别放置到解冻清洗池中加水解冻,在春季和秋季时解冻5-6小时,夏季时解冻3-4小时,冬季时解冻7-8小时,将解冻好的原料分别清洗后放在工作台上去除皮毛、边角料及其他杂物,再将原料分切成大小规整、厚薄均匀的薄片;
2)焯水:将处理好的原料放到装有沸水的夹层锅里焯水,去掉原料中腥味,焯水10-20分钟后捞出待用;
3)配料:按照以下重量百分比进行配料:水37-42%、老鸡17-22%、鸡肉12-16%、鲍鱼8-12%、羟丙基二淀粉磷酸酯3-6%、鸡汁调味料1-2%、蚝油5-7%、老抽0.5-1.5%、冰糖0.2-0.6%、食用盐0.02-0.06%,将料混合均匀;
4)熬煮:将配好的料放入夹层锅中进行熬煮,熬煮温度为95-100℃,熬煮8-10小时,待汤汁浓郁为止;
5)冷却:将煮熟的汤料从夹层锅中取出,放置到冷却间冷却至常温;
6)包装:包装袋上印好当天的生产日期并传入消毒窗中消毒30分钟,将冷却好的产品装入包装袋内封口至不漏气;
7)速冻:将包装好的汤料转移到冷库中,冷库的温度为-30--40℃,30分钟内汤料中心温度从-1--5℃,一直速冻到汤料中心温度为-18℃以下,将速冻后的汤料装箱后放置到-18℃冷库中储藏。
所述步骤2)焯水15分钟后捞出待用;
所述步骤3)配料时按照以下重量份进行配料:水400g、老鸡200g、鸡肉160g、鲍鱼100g、羟丙基二淀粉磷酸酯50g、鸡汁调味料15g、蚝油60g、老抽10g、冰糖5g、食用盐0.5g。
所述步骤4)将配好的料放入夹层锅中进行熬煮,熬煮温度为95-100℃,熬煮9小时,待汤汁浓郁为止。
与现有技术相比本发明的有益效果如下:
本发明在制作鲍鱼汁时采用老鸡、鸡肉和鲍鱼为主要,加入少量的添加剂、营养健康;制作时经过焯水、熬煮的工序将原配料的鲜香味完全融合使得成品口感更佳;成品经消毒冷冻后储存,储存时间更久;本发明制备的鲍鱼汁可即时使用、使用方便。
具体实施方式:
下面对本发明的具体实施方式进行详细描述,但应当理解本发明的保护范围并不受具体实施方式的限制。
除非另有其它明确表示,否则在整个说明书和权利要求书中,术语“包括”或其变换如“包含”或“包括有”等等将被理解为包括所陈述的元件或组成部分,而并未排除其它元件或其它组成部分。
一种鲍鱼汁的制作方法,其特征在于:包括以下步骤:
1)原料预处理:从冷库中取出老鸡、鸡肉和鲍鱼并分别放置到解冻清洗池中加水解冻,在春季和秋季时解冻5-6小时,夏季时解冻3-4小时,冬季时解冻7-8小时,将解冻好的原料分别清洗后放在工作台上去除皮毛、边角料及其他杂物,再将原料分切成大小规整、厚薄均匀的薄片;
2)焯水:将处理好的原料放到装有沸水的夹层锅里焯水,去掉原料中腥味,焯水15分钟后捞出待用;
3)配料:按照以下重量进行配料:水400g、老鸡200g、鸡肉160g、鲍鱼100g、羟丙基二淀粉磷酸酯50g、鸡汁调味料15g、蚝油60g、老抽10g、冰糖5g、食用盐0.5g,将料混合均匀;
4)熬煮:将配好的料放入夹层锅中进行熬煮,熬煮温度为95-100℃,熬煮9小时,待汤汁浓郁为止;
5)冷却:将煮熟的汤料从夹层锅中取出,放置到冷却间冷却至常温;
6)包装:包装袋上印好当天的生产日期并传入消毒窗中消毒30分钟,将冷却好的产品装入包装袋内封口至不漏气;
7)速冻:将包装好的汤料转移到冷库中,冷库的温度为-30--40℃,30分钟内汤料中心温度从-1--5℃,一直速冻到汤料中心温度为-18℃以下,将速冻后的汤料装箱后放置到-18℃冷库中储藏。
本发明在制作鲍鱼汁时采用老鸡、鸡肉和鲍鱼为主要,加入少量的添加剂、营养健康;制作时经过焯水、熬煮的工序将原配料的鲜香味完全融合使得成品口感更佳;成品经消毒冷冻后储存,储存时间更久;本发明制备的鲍鱼汁可即时使用、使用方便。
前述对本发明的具体示例性实施方案的描述是为了说明和例证的目的。这些描述并非想将本发明限定为所公开的精确形式,并且很显然,根据上述教导,可以进行很多改变和变化。对示例性实施例进行选择和描述的目的在于解释本发明的特定原理及其实际应用,从而使得本领域的技术人员能够实现并利用本发明的各种不同的示例性实施方案以及各种不同的选择和改变。
Claims (4)
1.一种鲍鱼汁的制作方法,其特征在于:包括以下步骤:
1)原料预处理:从冷库中取出老鸡、鸡肉和鲍鱼并分别放置到解冻清洗池中加水解冻,在春季和秋季时解冻5-6小时,夏季时解冻3-4小时,冬季时解冻7-8小时,将解冻好的原料分别清洗后放在工作台上去除皮毛、边角料及其他杂物,再将原料分切成大小规整、厚薄均匀的薄片;
2)焯水:将处理好的原料放到装有沸水的夹层锅里焯水,去掉原料中腥味,焯水10-20分钟后捞出待用;
3)配料:按照以下重量百分比进行配料:水37-42%、老鸡17-22%、鸡肉12-16%、鲍鱼8-12%、羟丙基二淀粉磷酸酯3-6%、鸡汁调味料1-2%、蚝油5-7%、老抽0.5-1.5%、冰糖0.2-0.6%、食用盐0.02-0.06%,将料混合均匀;
4)熬煮:将配好的料放入夹层锅中进行熬煮,熬煮温度为95-100℃,熬煮8-10小时,待汤汁浓郁为止;
5)冷却:将煮熟的汤料从夹层锅中取出,放置到冷却间冷却至常温;
6)包装:包装袋上印好当天的生产日期并传入消毒窗中消毒30分钟,将冷却好的产品装入包装袋内封口至不漏气;
7)速冻:将包装好的汤料转移到冷库中,冷库的温度为-30--40℃,30分钟内汤料中心温度从-1--5℃,一直速冻到汤料中心温度为-18℃以下,将速冻后的汤料装箱后放置到-18℃冷库中储藏。
2.根据权利要求1所述的一种鲍鱼汁的制作方法,其特征在于:所述步骤2)焯水15分钟后捞出待用。
3.根据权利要求1所述的一种鲍鱼汁的制作方法,其特征在于:所述步骤3)配料时按照以下重量份进行配料:水400g、老鸡200g、鸡肉160g、鲍鱼100g、羟丙基二淀粉磷酸酯50g、鸡汁调味料15g、蚝油60g、老抽10g、冰糖5g、食用盐0.5g。
4.根据权利要求1所述的一种鲍鱼汁的制作方法,其特征在于:所述步骤4)将配好的料放入夹层锅中进行熬煮,熬煮温度为95-100℃,熬煮9小时,待汤汁浓郁为止。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102450620A (zh) * | 2010-10-22 | 2012-05-16 | 王新民 | 一种鲍鱼汁及其制备方法 |
CN103330177A (zh) * | 2013-07-17 | 2013-10-02 | 东莞市永益食品有限公司 | 一种鲍鱼汁调味料及其制备方法 |
CN103598630A (zh) * | 2013-10-28 | 2014-02-26 | 景德镇市隆政食品有限公司 | 一种即食冷冻鲍鱼汁的生产方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN102450620A (zh) * | 2010-10-22 | 2012-05-16 | 王新民 | 一种鲍鱼汁及其制备方法 |
CN103330177A (zh) * | 2013-07-17 | 2013-10-02 | 东莞市永益食品有限公司 | 一种鲍鱼汁调味料及其制备方法 |
CN103598630A (zh) * | 2013-10-28 | 2014-02-26 | 景德镇市隆政食品有限公司 | 一种即食冷冻鲍鱼汁的生产方法 |
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