CN110839850A - 一种鲩鱼汤配方及其制备工艺 - Google Patents
一种鲩鱼汤配方及其制备工艺 Download PDFInfo
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- CN110839850A CN110839850A CN201810946159.0A CN201810946159A CN110839850A CN 110839850 A CN110839850 A CN 110839850A CN 201810946159 A CN201810946159 A CN 201810946159A CN 110839850 A CN110839850 A CN 110839850A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 78
- 241000252230 Ctenopharyngodon idella Species 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 238000009472 formulation Methods 0.000 title description 2
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 244000203593 Piper nigrum Species 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 235000015278 beef Nutrition 0.000 claims abstract description 15
- 241000287828 Gallus gallus Species 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000013614 black pepper Nutrition 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 14
- 238000013329 compounding Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 241000234314 Zingiber Species 0.000 claims description 13
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 230000008901 benefit Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 206010006895 Cachexia Diseases 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 208000026500 emaciation Diseases 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明属于食品领域，具体涉及一种鲩鱼汤配方及其制备工艺。本发明所述的一种营养鲩鱼汤，其制作工艺为：将鲩鱼汤60份、鸡骨白汤20份、牛骨白汤10份、牛骨清汤10份、白胡椒1份、姜片3份、料酒3份、盐3份中加70份的水，开锅大煮3小时，焖煮；100目筛过滤得汤油；二次加水，开锅后加水煮一个半小时；100目筛过滤得汤油；两款汤油合并，浓缩；添加盐分，调和杀菌；复配成品。
Description
技术领域
本发明属于食品领域，具体涉及一种鲩鱼汤配方及其制备工艺。
背景技术
鲩鱼肉性味甘、温、无毒，有暖胃和中之功效，广东民间用以与油条、蛋、胡椒粉同蒸，可益眼明目。鲩鱼含有丰富的不饱和脂肪酸，对血液循环有利，是心血管病人的良好食物；鲩鱼含有丰富的硒元素，经常食用有抗衰老、养颜的功效，而且对肿瘤也有一定的防治作用；对于身体瘦弱、食欲不振的人来说，鲩鱼肉嫩而不腻，可以开胃、滋补。
发明内容
本发明的目的是提供一种鲩鱼汤配方及其制备工艺，丰富和提高人们的饮食营养。
本发明所述的一种鲩鱼汤，所述营养鲩鱼汤由以下原料组成：鲩鱼汤、鸡骨白汤、牛骨白汤、牛骨清汤、白胡椒、姜片、料酒、水、盐。
进一步的，所述的鲩鱼汤50～70份、鸡骨白汤10～25份、牛骨白汤5～20份、牛骨清汤5～20份、白胡椒、姜片、料酒、水、盐。
一种营养鲩鱼汤，所述营养鲩鱼汤由以下原料组成：鲩鱼汤60份、鸡骨白汤20份、牛骨白汤10份、牛骨清汤10份、白胡椒、姜片、料酒、水、盐。
其由以下原料组成：所述营养鲩鱼汤由以下原料组成：鲩鱼汤60份、鸡骨白汤20份、牛骨白汤10份、牛骨清汤10份、白胡椒、姜片、料酒、水、盐。
本发明所述的一种营养鲩鱼汤，其制作工艺为：将鲩鱼汤60份、鸡骨白汤20份、牛骨白汤10份、牛骨清汤10份、白胡椒1份、姜片3份、料酒3份、盐3份中加70份的水，开锅大煮3小时，焖煮；100目筛过滤得汤油；二次加水，开锅后加水煮一个半小时；100目筛过滤得汤油；两款汤油合并，浓缩；添加盐分，调和杀菌；复配成品。
有益效果：本发明的营养鲩鱼汤，制作简单，味道鲜美，健脾和胃，营养丰富。
具体实施方式
实施例1鲩鱼汤制备方法：
将鲩鱼汤60kg、鸡骨白汤20kg、牛骨白汤10kg、牛骨清汤10kg、白胡椒1kg、姜片3kg、料酒3kg、盐3kg中加70kg的水，开锅大煮3小时，焖煮；100目筛过滤得汤油；二次加水，开锅后加水煮一个半小时；100目筛过滤得汤油；两款汤油合并，浓缩；添加盐分，调和杀菌；复配成品。
实施例2鲩鱼汤制备方法：
将鲩鱼汤55kg、鸡骨白汤20kg、牛骨白汤10kg、牛骨清汤10kg、白胡椒1kg、姜片3kg、料酒3kg、盐3kg中加70kg的水，开锅大煮3小时，焖煮；100目筛过滤得汤油；二次加水，开锅后加水煮一个半小时；100目筛过滤得汤油；两款汤油合并，浓缩；添加盐分，调和杀菌；复配成品。
实施例3鲩鱼汤制备方法：
将鲩鱼汤50kg、鸡骨白汤10kg、牛骨白汤5kg、牛骨清汤15kg、白胡椒1kg、姜片3kg、料酒3kg、盐3kg中加70kg的水，开锅大煮3小时，焖煮；100目筛过滤得汤油；二次加水，开锅后加水煮一个半小时；100目筛过滤得汤油；两款汤油合并，浓缩；添加盐分，调和杀菌；复配成品。
实施例4鲩鱼汤制备方法：
将鲩鱼汤70kg、鸡骨白汤20kg、牛骨白汤20kg、牛骨清汤20kg、白胡椒1kg、姜片3kg、料酒3kg、盐3kg中加70kg的水，开锅大煮3小时，焖煮；100目筛过滤得汤油；二次加水，开锅后加水煮一个半小时；100目筛过滤得汤油；两款汤油合并，浓缩；添加盐分，调和杀菌；复配成品。
Claims (4)
1.一种营养鲩鱼汤，其特征在于，所述营养鲩鱼汤由以下原料组成：鲩鱼汤、鸡骨白汤、牛骨白汤、牛骨清汤、白胡椒、姜片、料酒、水、盐。
2.根据权利要求1所述的鲩鱼汤，其特征在于，所述营养鲩鱼汤由以下原料组成：鲩鱼汤50～70份、鸡骨白汤10～25份、牛骨白汤5～20份、牛骨清汤5～20份、白胡椒、姜片、料酒、水、盐。
3.根据权利要求2所述的鲩鱼汤，其特征在于，所述营养鲩鱼汤由以下原料组成：鲩鱼汤60份、鸡骨白汤20份、牛骨白汤10份、牛骨清汤10份、白胡椒、姜片、料酒、水、盐。
4.一种制备如权利要求1所述的鲩鱼汤的制备方法，其特征在于，其制作工艺为：将鲩鱼汤60份、鸡骨白汤20份、牛骨白汤10份、牛骨清汤10份、白胡椒1份、姜片3份、料酒3份、盐3份中加70份的水，开锅大煮3小时，焖煮；100目筛过滤得汤油；二次加水，开锅后加水煮一个半小时；100目筛过滤得汤油；两款汤油合并，浓缩；添加盐分，调和杀菌；复配成品。
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582777A (zh) * | 2003-08-22 | 2005-02-23 | 秦勇 | 一种肉骨汤的熬制方法 |
| WO2005063052A1 (ja) * | 2003-12-26 | 2005-07-14 | Kyowa Hakko Food Specialties Co., Ltd. | 白湯スープの製造法 |
| CN101946929A (zh) * | 2010-09-30 | 2011-01-19 | 通威（成都）水产食品有限公司 | 一种鮰鱼奶汤的制备方法 |
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- 2018-08-20 CN CN201810946159.0A patent/CN110839850A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582777A (zh) * | 2003-08-22 | 2005-02-23 | 秦勇 | 一种肉骨汤的熬制方法 |
| WO2005063052A1 (ja) * | 2003-12-26 | 2005-07-14 | Kyowa Hakko Food Specialties Co., Ltd. | 白湯スープの製造法 |
| CN101946929A (zh) * | 2010-09-30 | 2011-01-19 | 通威（成都）水产食品有限公司 | 一种鮰鱼奶汤的制备方法 |
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