CN111202222A - 一鱼两吃冷水鱼烹饪方法 - Google Patents

一鱼两吃冷水鱼烹饪方法 Download PDF

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CN111202222A
CN111202222A CN202010121163.0A CN202010121163A CN111202222A CN 111202222 A CN111202222 A CN 111202222A CN 202010121163 A CN202010121163 A CN 202010121163A CN 111202222 A CN111202222 A CN 111202222A
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fish
baking
paper
food
grade
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夏苏东
钱红
张丹
郭立
刘克明
李楠
张振国
蔡超
李文雯
王娜
王永辰
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Tianjin Agricultural University
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Abstract

本发明涉及一种一鱼两吃冷水鱼烹饪方法，将活鱼前处理后，鱼头制作清蒸鱼头汤，鱼身进行煎烤，其鱼身在纸包煎烤前用特制调料包对鱼身进行腌制，腌制完成后用食品级烤鱼纸进行包裹，食品级烤鱼纸由内至外依次为：硅油纸、食品级聚丙烯微孔滤膜及食品级涂布牛皮FSC淋膜纸，该三种食品级纸张在涂抹有特制调料和植物油的烤锅中50‑60℃加热10‑20分钟后包裹鱼身，之后放在温度为‑20～‑10℃的冷藏柜中放置3‑5分钟，取出煎烤，煎烤时烤锅底无需涂抹植物油，直接浇淋油温为250‑300℃的热油煎烤。本发明创新将冷水鱼一鱼两吃，鱼头熬汤，滋补美容，鱼身采用高温加热前处理和低温冷藏保鲜保味的工艺制作烤鱼，制作的烤鱼外焦里嫩、保留了冷水鱼的营养品质和口感，深受广大消费者喜爱。

Description

一鱼两吃冷水鱼烹饪方法
技术领域
本发明属于食品加工领域，涉及鱼类烹饪技术，尤其是一种一鱼两吃冷水鱼烹饪方法。
背景技术
冷水鱼是鱼的一个种类，在水产养殖上，人们习惯将最佳生长水温的高限值20度左右或以下的鱼类称之为冷水性鱼类，常见的品种有三文鱼虹鳟、细鳞鱼、青海湖裸鲤等。
冷水鱼是一种高蛋白、高不饱和脂肪酸、低胆固醇的优质食用鱼类，市场需求量非常大，目前已成为欧美人的主流水产食品。我国冷水鱼的养殖至今已有四十多年的历史，随着养殖技术的提高和市场需求的进一步扩大，我国冷水鱼养殖不仅在规模上有较大的发展，而且品种也不断地丰富，根据资料记载，目前我国冷水性鱼类有50-60个品种，冷水鱼的发展前景非常看好，因此正确了解、加工、烹制冷水鱼具有重要的研究意义。
现在市面上常见的三文鱼虹鳟主要以生食为主，其具有肉质紧实细嫩、脂肪含量高的特点，同时泥腥味小、本味鲜味突出、卫生安全、肌间刺少，适合各年龄段的人群食用。但是单一的烹饪方法并不能满足多样化的消费需求，故开发一种新式烹饪食用方法具有重要的应用意义。
发明内容
本发明的目的在于克服现有技术的不足之处，提供一种一鱼两吃冷水鱼烹饪方法，突破传统冷水鱼单一生吃法，采用本法烹饪的冷水鱼味道鲜美，肉质松软，营养充足。
本发明解决其技术问题是采取以下技术方案实现的：
一鱼两吃冷水鱼烹饪方法，具体方法步骤如下：
⑴前处理:刮鳞去腮，用清水将鱼的体表及鳃清洗干净，对于少数软骨硬鳞鱼的鲟鱼，可先用热水浸泡，去掉粘液后再刮去鳃，开膛去内脏后鱼体用清水冲洗干净，去尽血水及外表杂质，将鱼头和鱼身分离后备用；
⑵纸包烤鱼身：
①腌制：将鱼身放入特制调味料中腌制10-15分钟，再加入盐30-50g、料酒30-50g、姜30-50g、洋葱30-50g、生辣椒10-50g，上锅蒸3-5分钟，其中，特制调料包括：
Figure BDA0002393011200000011
Figure BDA0002393011200000021
②纸包：将步骤①处理后的鱼身用食品级烤鱼纸进行包裹，所述的食品级烤鱼纸包括多层结构，由内至外依次为：硅油纸、食品级聚丙烯微孔滤膜及食品级涂布牛皮FSC淋膜纸，该三种食品级纸张在涂抹有特制调料和植物油的烤锅中50-60℃加热10-20分钟后包裹鱼身，之后放在温度为-20～-10℃的冷藏柜中放置3-5分钟，取出煎烤；
③煎烤：烤锅底无需涂抹植物油，将包裹后的鱼身放置在煎锅上，直接浇淋油温为250-300℃的热油，进行煎烤，煎烤温度为5-10℃，烤5-10分钟；
⑶清蒸鱼头汤：
将特制调料加入清水中，大火熬制3-5分钟，水开后加入鱼头熬制文火熬制10-20分钟后加入葱末10-20g。
本发明的优点和积极效果是：
1、本发明创新使用食品级烤鱼纸，为多层结构，由内至外依次为：硅油纸、食品级聚丙烯微孔滤膜及食品级涂布牛皮FSC淋膜纸，内层硅油纸具有耐高温、防潮、防油的特性，在内层可以有效防止调料外渗，在烹饪过程中保留香味；外层食品级涂布牛皮FSC淋膜纸为复合材料不仅可以防油、防水，同时具有一定的导热性能，后续的煎烤过程直接浇淋油温为250-300℃的热油，使用食品级涂布牛皮FSC淋膜纸一是可以避免油渗入鱼身，节省用油，二是可以使温度快速抵达鱼身，加快烹饪时间的同时还不破坏冷水鱼鱼肉细嫩的品质；中间层为食品级聚丙烯微孔滤膜，具有一定的渗透性，根据渗透压的原理，外层的油不易进入鱼身，内层的调料及水汽又不会蒸发，避免高温煎烤使得鱼身变干而影响口感。另外，中间层设置食品级聚丙烯微孔滤膜，可塑性比较强，在前处理过程中可以使得第一层和第三层纸张的契合度更高。
2、本发明的烤鱼纸用三种食品级纸张在涂抹有特制调料和植物油的烤锅中50-60℃加热10-20分钟后包裹鱼身，之后放在温度为-20～-10℃的冷藏柜中放置3-5分钟，取出煎烤，作用是先将烤鱼纸进行高温调料浸渍，高温使得纸张的气孔打开将调料成分沁入烤鱼纸中，然后包好鱼身后低温冷藏，通过热胀冷缩的原理将调料保留在烤鱼中，在后续的煎烤过程中再随着温度缓慢释放，达到将烤鱼入味的作用功效。
3、本发明使用的特制调料，均为中药成分，集合了八角、香叶、陈皮、良姜、丁香、木香、山香、香果、麻椒、花椒的全部药用功效和食疗作用，且达到了集调味与养生的双重功效，增加烤鱼的保健功效。
4、本发明使用煎烤鱼烤锅底无需涂抹植物油，将包裹后的鱼身放置在煎锅上，直接浇淋油温为250-300℃的热油，进行煎烤，煎烤温度为5-10℃，烤5-10分钟，烹饪时间短，且节省用油，还能有效保证冷水鱼的营养品质。
5、本发明创新将冷水鱼一鱼两吃，鱼头熬汤，滋补美容，适应于饮食清单的消费者，鱼身采用高温快速煎烤工艺，特采用特制调料，并选用食品级烤鱼纸进行包裹，并采用高温加热前处理和低温冷藏保鲜保味的工艺制作烤鱼，并在煎烤的过程中无需在锅底涂抹植物油，快速完成烤鱼煎烤过程，制作的烤鱼外焦里嫩、保留了冷水鱼的营养品质和口感，深受广大消费者喜爱。
具体实施方式
下面通过具体实施例对本发明作进一步详述，以下实施例只是描述性的，不是限定性的，不能以此限定本发明的保护范围。
实施例1
一鱼两吃冷水鱼烹饪方法，具体方法步骤如下：
⑴前处理:刮鳞去腮，用清水将鱼的体表及鳃清洗干净，对于少数软骨硬鳞鱼的鲟鱼，可先用热水浸泡，去掉粘液后再刮去鳃，开膛去内脏后鱼体用清水冲洗干净，去尽血水及外表杂质，将鱼头和鱼身分离后备用；
⑵纸包烤鱼身：
①腌制：将鱼身放入特制调味料中腌制10分钟，再加入盐30g、料酒30g、姜30g、洋葱30g、生辣椒10g，上锅蒸3分钟，其中，特制调料包括：
Figure BDA0002393011200000031
②纸包：将步骤①处理后的鱼身用食品级烤鱼纸进行包裹，所述的食品级烤鱼纸包括多层结构，由内至外依次为：硅油纸、食品级聚丙烯微孔滤膜及食品级涂布牛皮FSC淋膜纸，该三种食品级纸张在涂抹有特制调料和植物油的烤锅中50℃加热10分钟后包裹鱼身，之后放在温度为-20℃的冷藏柜中放置3分钟，取出煎烤；
③煎烤：烤锅底无需涂抹植物油，将包裹后的鱼身放置在煎锅上，直接浇淋油温为250℃的热油，进行煎烤，煎烤温度为5℃，烤5分钟；
⑶清蒸鱼头汤：
将特制调料加入清水中，大火熬制3分钟，水开后加入鱼头熬制文火熬制10分钟后加入葱末10g。
实施例2
一鱼两吃冷水鱼烹饪方法，具体方法步骤如下：
⑴前处理:刮鳞去腮，用清水将鱼的体表及鳃清洗干净，对于少数软骨硬鳞鱼的鲟鱼，可先用热水浸泡，去掉粘液后再刮去鳃，开膛去内脏后鱼体用清水冲洗干净，去尽血水及外表杂质，将鱼头和鱼身分离后备用；
⑵纸包烤鱼身：
①腌制：将鱼身放入特制调味料中腌制15分钟，再加入盐50g、料酒50g、姜50g、洋葱50g、生辣椒50g，上锅蒸5分钟，其中，特制调料包括：
Figure BDA0002393011200000041
②纸包：将步骤①处理后的鱼身用食品级烤鱼纸进行包裹，所述的食品级烤鱼纸包括多层结构，由内至外依次为：硅油纸、食品级聚丙烯微孔滤膜及食品级涂布牛皮FSC淋膜纸，该三种食品级纸张在涂抹有特制调料和植物油的烤锅中60℃加热20分钟后包裹鱼身，之后放在温度为-10℃的冷藏柜中放置5分钟，取出煎烤；
③煎烤：烤锅底无需涂抹植物油，将包裹后的鱼身放置在煎锅上，直接浇淋油温为300℃的热油，进行煎烤，煎烤温度为10℃，烤10分钟；
⑶清蒸鱼头汤：
将特制调料加入清水中，大火熬制5分钟，水开后加入鱼头熬制文火熬制20分钟后加入葱末20g。
实施例3
一鱼两吃冷水鱼烹饪方法，具体方法步骤如下：
⑴前处理:刮鳞去腮，用清水将鱼的体表及鳃清洗干净，对于少数软骨硬鳞鱼的鲟鱼，可先用热水浸泡，去掉粘液后再刮去鳃，开膛去内脏后鱼体用清水冲洗干净，去尽血水及外表杂质，将鱼头和鱼身分离后备用；
⑵纸包烤鱼身：
①腌制：将鱼身放入特制调味料中腌制12分钟，再加入盐45g、料酒45g、姜45g、洋葱45g、生辣椒35g，上锅蒸4分钟，其中，特制调料包括：
Figure BDA0002393011200000051
②纸包：将步骤①处理后的鱼身用食品级烤鱼纸进行包裹，所述的食品级烤鱼纸包括多层结构，由内至外依次为：硅油纸、食品级聚丙烯微孔滤膜及食品级涂布牛皮FSC淋膜纸，该三种食品级纸张在涂抹有特制调料和植物油的烤锅中55℃加热15分钟后包裹鱼身，之后放在温度为-15℃的冷藏柜中放置4分钟，取出煎烤；
③煎烤：烤锅底无需涂抹植物油，将包裹后的鱼身放置在煎锅上，直接浇淋油温为270℃的热油，进行煎烤，煎烤温度为8℃，烤8分钟；
⑶清蒸鱼头汤：
将特制调料加入清水中，大火熬制4分钟，水开后加入鱼头熬制文火熬制15分钟后加入葱末15g。
尽管为说明目的公开了本发明的实施例，但是本领域的技术人员可以理解：在不脱离本发明及所附权利要求的精神和范围内，各种替换、变化和修改都是可能的，因此，本发明的范围不局限于实施例所公开的内容。

Claims (4)

1.一鱼两吃冷水鱼烹饪方法，其特征在于：具体方法步骤包括：将活鱼前处理后，鱼头制作清蒸鱼头汤，鱼身进行煎烤，其鱼身在纸包煎烤前用特制调料包对鱼身进行腌制，腌制完成后用食品级烤鱼纸进行包裹，所述的食品级烤鱼纸包括多层结构，由内至外依次为：硅油纸、食品级聚丙烯微孔滤膜及食品级涂布牛皮FSC淋膜纸，该三种食品级纸张在涂抹有特制调料和植物油的烤锅中50-60℃加热10-20分钟后包裹鱼身，之后放在温度为-20～-10℃的冷藏柜中放置3-5分钟，取出煎烤，煎烤时烤锅底无需涂抹植物油，将包裹后的鱼身放置在煎锅上，直接浇淋油温为250-300℃的热油，进行煎烤，煎烤温度为5-10℃，烤5-10分钟。
2.根据权利要求1所述的一鱼两吃冷水鱼烹饪方法，其特征在于：具体的腌制方法为：将鱼身放入特制调味料中腌制10-15分钟，再加入盐30-50g、料酒30-50g、姜30-50g、洋葱30-50g、生辣椒10-50g，上锅蒸3-5分钟，其中，特制调料包括：
Figure FDA0002393011190000011
3.根据权利要求1所述的一鱼两吃冷水鱼烹饪方法，其特征在于：活鱼前处理包括:刮鳞去腮，用清水将鱼的体表及鳃清洗干净，对于少数软骨硬鳞鱼的鲟鱼，可先用热水浸泡，去掉粘液后再刮去鳃，开膛去内脏后鱼体用清水冲洗干净，去尽血水及外表杂质，将鱼头和鱼身分离后备用。
4.根据权利要求1所述的一鱼两吃冷水鱼烹饪方法，其特征在于：所述清蒸鱼头汤具体制作工艺为：将特制调料加入清水中，大火熬制3-5分钟，水开后加入鱼头熬制文火熬制10-20分钟后加入葱末10-20g。
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