CN110934268A - 一种醇香型鲫鱼调理食品及其加工方法 - Google Patents
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Abstract
本发明涉及一种醇香型鲫鱼调理食品及其加工方法,属于水产品加工技术领域。该调理食品通过原料鱼选择和预处理、脱腥、腌制、真空包装、灭酶和杀菌等步骤加工而成,涉及的配料份数为:鲫鱼块90‑100份、生姜1‑1.5份、大葱1‑1.5份、大蒜0.5‑1份、花椒1‑1.5份、八角0.4‑0.6份、香叶0.1‑0.15份、桂皮0.6‑1.2份、白酒20‑30份、黄酒10‑15份、香槽3‑5份、食用油1‑1.5份、食用盐4‑4.5份、白糖0.3‑0.5份、老抽2‑3份、水1100份。本发明中所用配料均为天然原辅料,生产的醇香型鲫鱼调理食品营养丰富,口味独特,保质期长。
Description
技术领域
本发明属于水产品加工技术领域,尤其是涉及到鲫鱼的醇香性调理食品及其加工方法。
背景技术
随着社会的发展与经济生活水平的提高,对水产品的品种与数量需求也变得越来越大,水产养殖业取得突飞猛进发展。
鱼是人类主要食物来源之一,其肉质细嫩,比畜肉、禽肉更容易消化吸收,且含有丰富的蛋白质和不饱和脂肪酸,因此备受人们喜爱。我国淡水鱼资源丰富,产量逐年增长,而作为淡水鱼之一的鲫鱼因生长速度快、适口性好、营养价值高,并含有大量的钙、磷、铁等矿物质,是我国广泛养殖和交易的物种之一,产量位居全国淡水鱼之首。
随着经济的飞速发展,人们的生活节奏变得越来越快,备餐和用餐时间变得越来越短。人们渴望能有种便利性的食品,能帮助他们节约大量时间、快速解决用餐问题,并且要求这种食品安全,营养,美味等。而调理鱼制品因具有安全、营养、方便、快捷的特点符合人们的需求,受到了消费者的极大追捧。调理食品的出现,不仅能节约时间享用美食,而且可以部分缓解家务的琐碎,缓解压力。与发达国家相比,我国调理性食品发展相对缓慢,但是市场潜在需求巨大,发展前景广阔。
鲫鱼产量丰富,价格便宜,营养价值高以及适口性好等特点,必然使醇香型鲫鱼调理食品受到市场的热烈追捧。
发明内容
本发明目的是提供一种醇香型鲫鱼调理食品,由以下重量份数的原辅料制成:鲫鱼块90-100份、生姜1-1.5份、大葱1-1.5份、大蒜0.5-1份、花椒1-1.5份、八角0.4-0.6份、香叶0.1-0.15份、桂皮0.6-1.2份、白酒20-30份、黄酒10-15份、香槽3-5份、食用油1-1.5份、食用盐4-4.5份、白糖0.3-0.5份、老抽2-3份、水1100份。
进一步的,所述鲫鱼块为色、香、肉质指标均符合食品要求的新鲜鲫鱼或冻鲫鱼。
进一步的,所述食用油为葵花籽油、大豆油、菜籽油或调和油。
本发明还提供一种醇香型鲫鱼调理食品的加工方法,该加工方法包括以下步骤:
原料鱼的选择和预处理:选用色、香、肉质等理化指标符合要求的鲫鱼,前处理去头、去尾、去鳞、去内脏,然后把鲫鱼进行切开或开片处理,采用弱酸性电解水对鲫鱼进行清洗和去菌,去菌时间15-30min;
脱腥:以水的质量为标准,茶多酚0.4%,食用盐0.75%,生姜0.8%,大蒜1%,黄酒1.5%,香槽2%配置脱腥液;然后,按照鲫鱼和脱腥液的比例为1:2的要求,把鲫鱼加到脱腥液中,并在温度为3℃-6℃,超声频率为30Hz,超声功率为150W-280W条件下处理40min-70min;
腌制:先制作醇香料液,然后把脱腥好的鱼块从脱腥液中捞出,放入醇香料液中,并在腌制温度为4℃-6℃,超声频率为50Hz,超声功率为230W-300W的条件下腌制4h-5h;其中,醇香料液为鱼块的2倍;
真空包装:把腌制好的鲫鱼块捞出,用真空包装机进行真空包装;
灭酶杀菌:对真空包装好的鱼块采用微波技术进行灭酶杀菌处理,冷却后进行常温保存。
进一步的,所述的一种醇香型鲫鱼调理食品的加工方法中所述醇香料液的制作步骤为:先在夹层锅中倒入食用油加热至沸腾后,向沸腾的食用油中加入已切好的葱、姜、蒜,用勺子搅拌,使受热均匀,1min后,再向锅内加入花椒、八角、香叶、桂皮进行搅拌,5min后,向夹层锅中加入水和老抽进行煮制80min-100min;最后,加入食盐和白糖进行搅拌均匀;待料液温度降到30℃左右,加入白酒、黄酒和香槽,并搅拌均匀。
进一步的,原料鱼的选择步骤中若选用的色、香、肉质等理化指标符合要求的鲫鱼是冻鱼则首先用高压循环水进行解冻然后再进行后续操作。
本发明的优点及效果:
1.本发明采用了纯天然配料去腥技术并在配料中加入了茶多酚,茶多酚不仅能够抗菌、杀菌等,使包装好的鱼块能保存更长时间,而且具有抗氧化、调血脂等功能,对人体健康也是极大有利的。
2.在脱腥和腌制的过程中采用了超声波技术,提高了脱腥和腌制的效率,缩短了制作时间。并在灭酶杀菌的过程中,采用了微波技术极大的提高了工作效率,更大程度的保留了食品原有风味。
3.在本发明中所用的原辅料均为纯天然原辅料,并加入了提高醇香味道的酒类,很大程度上延长了产品的货架期,提高了产品的风味。
具体实施方式
为了更容易去理解本次发明,下面将以更详细的方式去叙述本次发明。但是,不能以下面叙述的实例对本发明加以限定,凡在本实例上加以修改和变动的均应该包含在本发明保护范围之内。
实施例一
醇香型鲫鱼调理食品所用的配料为:鲫鱼块90份、生姜1份、大葱1份、大蒜0.5份、花椒1份、八角0.4份、香叶0.1份、桂皮0.6份、白酒20份、黄酒10份、香槽3份、食用油1份、食用盐4份、白糖0.3份、老抽2份、水1100份。
(1)选用色、香、肉质等理化指标符合要求的鲜鲫鱼,紧接着前处理去头、去尾、去鳞、去内脏。把鲫鱼进行切开或开片处理,采用弱酸性电解水对鲫鱼进行清洗和去菌15min。
(2)配置脱腥液(以水为标准,茶多酚0.4%,食用盐0.75%,生姜0.8%,大蒜1%,黄酒1.5%,香槽2%),并将鲫鱼切成适度的大小,按照鲫鱼和脱腥液的比例为1:2的要求,把鲫鱼加到脱腥液中,并在温度为5℃,超声频率为30Hz,超声功率为200W条件下处理45min。
(3)先在夹层锅中倒入食用油加热至沸腾后,向沸腾的食用油中加入已切好的葱、姜、蒜,用勺子搅拌,使受热均匀,1min后,再向锅内加入花椒、八角、香叶、桂皮进行搅拌,5min后,向夹层锅中加入水和老抽进行煮制80min-100min;最后,加入食盐和白糖进行搅拌均匀;待料液温度降到30℃左右,加入白酒、黄酒和香槽,并搅拌均匀得到醇香料。醇香料液制作好后,把脱腥好的鱼块从脱腥液中捞出,放入醇香料液中。并在腌制温度为5℃,超声频率为50Hz,超声功率为250W的条件下腌制4.5h,即可入味。醇香料液中有葱、姜、蒜、花椒、八角、香叶、桂皮,水、老抽、食盐、白糖、白酒、黄酒和香槽。
(4)把腌制好的鱼块进行真空包装,并用微波技术进行灭酶、杀菌。
实施例二
醇香型鲫鱼调理食品所用的配料为:鲫鱼块100份、生姜1.5份、大葱1.5份、大蒜1份、花椒1.5份、八角0.6份、香叶0.15份、桂皮1.2份、白酒30份、黄酒15份、香槽5份、食用油1.5份、食用盐4.5份、白糖0.5份、老抽3份、水1100份。
(1)选用色、香、肉质等理化指标符合要求的鲫鱼冻鱼用高压循环水进行解冻,紧接着前处理去头、去尾、去鳞、去内脏。把鲫鱼进行切开或开片处理,采用弱酸性电解水对鲫鱼进行清洗和去菌30min。
(2)配置脱腥液(以水为标准,茶多酚0.4%,食用盐0.75%,生姜0.8%,大蒜1%,黄酒1.5%,香槽2%),并将鲫鱼切成适度的大小,按照鲫鱼和脱腥液的比例为1:2的要求,把鲫鱼加到脱腥液中,并在温度为5℃,超声频率为30Hz,超声功率为260W条件下处理65min。
(3)醇香料液制作好后(制作方式同实施例1),把脱腥好的鱼块从脱腥液中捞出,放入醇香料液中。并在腌制温度为5℃,超声频率为50Hz,超声功率为280W的条件下腌制4.8h,即可入味。醇香料液中有葱、姜、蒜、花椒、八角、香叶、桂皮,水、老抽、食盐、白糖、白酒、黄酒和香槽。
(4)把腌制好的鱼块进行真空包装,并用微波技术进行灭酶、杀菌以上所述仅为本发明创造的较佳实施例而已,并不用以限制本发明创造,凡在本发明创造的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明创造的保护范围之内。
Claims (6)
1.一种醇香型鲫鱼调理食品,其特征在于,由以下重量份数的原辅料制成:鲫鱼块90-100份、生姜1-1.5份、大葱1-1.5份、大蒜0.5-1份、花椒1-1.5份、八角0.4-0.6份、香叶0.1-0.15份、桂皮0.6-1.2份、白酒20-30份、黄酒10-15份、香槽3-5份、食用油1-1.5份、食用盐4-4.5份、白糖0.3-0.5份、老抽2-3份、水1100份。
2.根据权利要求1所述的一种醇香型鲫鱼调理食品,其特征在于,所述鲫鱼块为色、香、肉质指标均符合食品要求的新鲜鲫鱼或冻鲫鱼。
3.根据权利要求1所述的一种醇香型鲫鱼调理食品,其特征在于,所述食用油为葵花籽油、大豆油、菜籽油或调和油。
4.根据权利要求1所述的一种醇香型鲫鱼调理食品的加工方法,其特征在于,该加工方法包括以下步骤:
原料鱼的选择和预处理:选用色、香、肉质等理化指标符合要求的鲫鱼,前处理去头、去尾、去鳞、去内脏,然后把鲫鱼进行切开或开片处理,采用弱酸性电解水对鲫鱼进行清洗和去菌,去菌时间15-30min;
脱腥:以水的质量为标准,茶多酚0.4%,食用盐0.75%,生姜0.8%,大蒜1%,黄酒1.5%,香槽2%配置脱腥液;然后,按照鲫鱼和脱腥液的比例为1:2的要求,把鲫鱼加到脱腥液中,并在温度为3℃-6℃,超声频率为30Hz,超声功率为150W-280W条件下处理40min-70min;
腌制:先制作醇香料液,然后把脱腥好的鱼块从脱腥液中捞出,放入醇香料液中,并在腌制温度为4℃-6℃,超声频率为50Hz,超声功率为230W-300W的条件下腌制4h-5h;其中,醇香料液为鱼块的2倍;
真空包装:把腌制好的鲫鱼块捞出,用真空包装机进行真空包装;
灭酶杀菌:对真空包装好的鱼块采用微波技术进行灭酶杀菌处理,冷却后进行常温保存。
5.根据权利要求4所述的一种醇香型鲫鱼调理食品的加工方法,其特征在于,所述醇香料液的制作步骤为:先在夹层锅中倒入食用油加热至沸腾后,向沸腾的食用油中加入已切好的葱、姜、蒜,用勺子搅拌,使受热均匀,1min后,再向锅内加入花椒、八角、香叶、桂皮进行搅拌,5min后,向夹层锅中加入水和老抽进行煮制80min-100min;最后,加入食盐和白糖进行搅拌均匀;待料液温度降到30℃左右,加入白酒、黄酒和香槽,并搅拌均匀。
6.根据权利要求4所述的一种醇香型鲫鱼调理食品的加工方法,其特征在于,原料鱼的选择步骤中若选用的色、香、肉质等理化指标符合要求的鲫鱼是冻鱼则首先用高压循环水进行解冻然后再进行后续操作。
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