CN111466529A - 一种乌发明目药膳海参及其制备方法 - Google Patents
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Abstract
本发明涉及功能食品技术领域,特指乌发明目药膳海参及其制备方法,所述药膳海参由下述重量百分含量的组分组成:熟海参180‑220份,黑芝麻25‑35份,黑豆25‑35份,茯苓16‑20份,菊花8‑10份,决明子14‑16份,调味液75‑85份,水1200‑1500份;本药膳海参具有健脾消肿、润肠通便、乌黑秀发和清肝明目的功效。
Description
技术领域
本发明涉及功能食品技术领域,特指一种乌发明目药膳海参及其制备方法。
背景技术
海参在食品、保健品领域中的应用很多。目前开发出的产品主要功效有增强人体免疫力、延缓衰老、降血压血脂、壮阳、抗癌、促进伤口愈合等作用;随着人们生活水平日益改善,人体健康要求越来越高,一些乌发明目的保健品越来越受到人们的关注,但在现今没有一种海参食品能够有乌发明目,养血益精功能。
发明内容
本发明的目的在于针对现有技术的缺陷和不足,提供一种乌发明目药膳海参及其制备方法。
为实现上述目的,本发明采用的技术方案是:
本发明所述的一种乌发明目药膳海参,所述药膳海参由下述重量百分含量的组分组成:
熟海参180-220份,黑芝麻25-35份,黑豆25-35份,茯苓16-20份,菊花8-10份,决明子14-16份,调味液75-85份,水1200-1500份。
进一步地,所述熟海参的制备方法包括如下步骤:
1)取盐渍海参采用流水清洗,去除海参表面灰尘、盐分、内脏残余物和沙嘴;2)清洗后的海参在水中浸泡12-24h脱盐处理;3)脱盐后的海参放入锅中加水至浸没海参,煮沸后用小火煮制20-30min;4)捞出煮制后的海参放入温度为0-4℃的低温纯净水中浸泡4-12h。
进一步地,在低温纯净水浸泡时,每4-6h更换一次0-4℃的低温纯净水。
进一步地,所述调味液由下述重量百分含量的组分组成:高汤40-50份,生抽8-12份,鱼露4-6份,料酒10-12份,食盐4-6份;所述调味液由高汤、生抽、鱼露、料酒和食盐加热并搅拌混合并过滤后得出的滤液。
进一步地,所述高汤由鲜鸡肉、棒骨、火腿、香叶、八角、花椒、肉蔻、砂仁、山奈、小茴香、丁香、桂皮、葱和姜加水熬制而成。
为了解决上述技术问题,本发明采用的技术方案是:包括如下步骤:
a)黑芝麻,黑豆,茯苓,菊花,决明子别洗净,盐渍海参预先处理为熟海参,待用;
b)在预定量的水中,先加入步骤a中洗净后的黑芝麻,黑豆,茯苓,菊花,决明子再加热煮沸后小火煎制2-4h;
c)在步骤b中的汤先加入熟海参和调味液炖煮20-40min,熄火后继续浸泡3-6h;
d)步骤c中浸泡后的海参捞出后真空包装封装。
进一步地,步骤c制作而成的汤汁利用真空包装独立封装。
本发明与现有技术相比的有益效果是:
1)制作海参的过程增加茯苓,使汤汁和海参具渗湿利水,健脾消肿,宁心安神的功效;
2)制作海参的过程增加黑芝麻和黑豆,使汤汁和海参具养血益精、润肠通便、明目健脾、补肾益阴、利水、解毒、乌黑秀发的功效;
3)制作海参的过程增加菊花与决明子,使汤汁和海参具清肝明目、解毒的功效。
具体实施方式
下面结合具体实施例对本发明进行详细描述,下述实施例及说明仅用来解释本发明,但并不作为对本发明的限定。
实施例1:
配备本发明药膳海参配方,由以下重量的组分配制而成:
以下成分中每一份的重量均为1kg;
200份熟海参,25份黑芝麻,30份黑豆,16份茯苓,16份菊花,15份决明子,75份调味液,1500份水。
配备本发明药膳海参,通过以下制备方法实现,包括如下步骤:
a)25份黑芝麻,30份黑豆,16份茯苓,16份菊花,15份决明子分别洗净,盐渍海参预先处理为熟海参,并取出200份熟海参待用;b)在预定量的1500份水中,先加入步骤a中洗净后的25份黑芝麻,30份黑豆,16份茯苓,16份菊花,15份决明子再加热煮沸后小火煎制3h;c)在步骤b中的汤先加入200份熟海参和75份调味液炖煮20min,熄火后继续浸泡6h;d)步骤c中浸泡后的海参捞出后真空包装封装,步骤c制作而成的汤汁利用真空包装独立封装;上述熟海参的制备方法包括如下步骤;1)取盐渍海参采用流水清洗,去除海参表面灰尘、盐分、内脏残余物和沙嘴;2)清洗后的海参在水中浸泡18h脱盐处理;3)脱盐后的海参放入锅中加水至浸没海参,煮沸后用小火煮制20min;4)捞出煮制后的海参放入温度为4℃的低温纯净水中浸泡4h,在浸泡时,每4h更换一次4℃纯净水;上述调味液由下述重量百分含量的组分组成:高汤43份,生抽10.7份,鱼露5.3份,料酒10.7份,食盐5.3份;所述调味液由高汤、生抽、鱼露、料酒和食盐加热并搅拌混合制成;上述高汤由鲜鸡肉、棒骨、火腿、香叶、八角、花椒、肉蔻、砂仁、山奈、小茴香、丁香、桂皮、葱和姜加水熬制并过滤后得出的滤液。
实施例2:
配备本发明药膳海参配方,由以下重量的组分配制而成:
以下成分中每一份的重量均为1kg;
180份熟海参,30份黑芝麻,35份黑豆,20份茯苓,10份菊花,14份决明子,80份调味液,1200份水。
配备本发明药膳海参,通过以下制备方法实现,包括如下步骤:
a)30份黑芝麻,35份黑豆,20份茯苓,10份菊花,14份决明子分别洗净,盐渍海参预先处理为熟海参,并取出180份熟海参待用;b)在预定量的1200份水中,先加入步骤a中洗净后的30份黑芝麻,35份黑豆,20份茯苓,10份菊花,14份决明子再加热煮沸后小火煎制4h;c)在步骤b中的汤先加入180份熟海参和80份调味液炖煮40min,熄火后继续浸泡3h;d)步骤c中浸泡后的海参捞出后真空包装封装,步骤c制作而成的汤汁利用真空包装独立封装;上述熟海参的制备方法包括如下步骤;1)取盐渍海参采用流水清洗,去除海参表面灰尘、盐分、内脏残余物和沙嘴;2)清洗后的海参在水中浸泡12h脱盐处理;3)脱盐后的海参放入锅中加水至浸没海参,煮沸后用小火煮制30min;4)捞出煮制后的海参放入温度为2℃的低温纯净水中浸泡8h,在浸泡时,每5h更换一次2℃纯净水;上述调味液由下述重量百分含量的组分组成:高汤49.3份,生抽8.8份,鱼露4.4份,料酒13.1份,食盐4.4份;所述调味液由高汤、生抽、鱼露、料酒和食盐加热并搅拌混合制成;上述高汤由鲜鸡肉、棒骨、火腿、香叶、八角、花椒、肉蔻、砂仁、山奈、小茴香、丁香、桂皮、葱和姜加水熬制并过滤后得出的滤液。
实施例3:
220份熟海参,35份黑芝麻,25份黑豆,18份茯苓,9份菊花,16份决明子,85份调味液,1350份水。
配备本发明药膳海参,通过以下制备方法实现,包括如下步骤:
a)35份黑芝麻,25份黑豆,18份茯苓,9份菊花,16份决明子分别洗净,盐渍海参预先处理为熟海参,并取出220份熟海参待用;b)在预定量的1350份水中,先加入步骤a中洗净后的35份黑芝麻,25份黑豆,18份茯苓,9份菊花,16份决明子再加热煮沸后小火煎制2h;c)在步骤b中的汤先加入220份熟海参和85份调味液炖煮30min,熄火后继续浸泡4.5h;d)步骤c中浸泡后的海参捞出后真空包装封装,步骤c制作而成的汤汁利用真空包装独立封装;上述熟海参的制备方法包括如下步骤;1)取盐渍海参采用流水清洗,去除海参表面灰尘、盐分、内脏残余物和沙嘴;2)清洗后的海参在水中浸泡24h脱盐处理;3)脱盐后的海参放入锅中加水至浸没海参,煮沸后用小火煮制25min;4)捞出煮制后的海参放入温度为0℃的低温纯净水中浸泡12h,在浸泡时,每6h更换一次0℃纯净水;上述调味液由下述重量百分含量的组分组成:高汤50份,生抽12份,鱼露6份,料酒11份,食盐6份;所述调味液由高汤、生抽、鱼露、料酒和食盐加热并搅拌混合制成;上述高汤由鲜鸡肉、棒骨、火腿、香叶、八角、花椒、肉蔻、砂仁、山奈、小茴香、丁香、桂皮、葱和姜加水熬制并过滤后得出的滤液。
发明与现有技术相比的有益效果是:
1)制作海参的过程增加茯苓,使汤汁和海参具渗湿利水,健脾消肿,宁心安神的功效;
2)制作海参的过程增加黑芝麻和黑豆,使汤汁和海参具养血益精、润肠通便、明目健脾、补肾益阴、利水、解毒、乌黑秀发的功效;
3)制作海参的过程增加菊花与决明子,使汤汁和海参具清肝明目、解毒的功效。
以上所述仅用以方便说明本发明,在不脱离本发明创作的精神范畴内,熟悉此技术的本领域的技术人员所做的各种简单的变相与修饰应当属于本发明的保护范围。
Claims (7)
1.一种乌发明目药膳海参,其特征在于:所述药膳海参由下述重量百分含量的组分组成:
熟海参180-220份,黑芝麻25-35份,黑豆25-35份,茯苓16-20份,菊花8-10份,决明子14-16份,调味液75-85份,水1200-1500份。
2.根据权利要求1所述的乌发明目药膳海参,其特征在于:所述熟海参的制备方法包括如下步骤:
1)取盐渍海参采用流水清洗,去除海参表面灰尘、盐分、内脏残余物和沙嘴;
2)清洗后的海参在水中浸泡12-24h脱盐处理;
3)脱盐后的海参放入锅中加水至浸没海参,煮沸后用小火煮制20-30min;
4)捞出煮制后的海参放入温度为0-4℃的低温纯净水中浸泡4-12h。
3.根据权利要求2所述的乌发明目药膳海参,其特征在于:在低温纯净水浸泡时,每4-6h更换一次0-4℃的低温纯净水。
4.根据权利要求1所述的乌发明目药膳海参,其特征在于:所述调味液由下述重量百分含量的组分组成:高汤40-50份,生抽8-12份,鱼露4-6份,料酒10-12份,食盐4-6份;所述调味液由高汤、生抽、鱼露、料酒和食盐加热并搅拌混合制成。
5.根据权利要求4所述的乌发明目药膳海参,其特征在于:所述高汤由鲜鸡肉、棒骨、火腿、香叶、八角、花椒、肉蔻、砂仁、山奈、小茴香、丁香、桂皮、葱和姜加水熬制并过滤后得出的滤液。
6.根据权利要求1所述的一种乌发明目药膳海参的制备方法,其特征在于:包括如下步骤:
a)黑芝麻,黑豆,茯苓,菊花,决明子别洗净,盐渍海参预先处理为熟海参,待用;
b)在预定量的水中,先加入步骤a中洗净后的黑芝麻,黑豆,茯苓,菊花,决明子再加热煮沸后小火煎制2-4h;
c)在步骤b中的汤先加入熟海参和调味液炖煮20-40min,熄火后继续浸泡3-6h;
d)步骤c中浸泡后的海参捞出后真空包装封装。
7.根据权利要求6所述的一种乌发明目药膳海参的制备方法,其特征在于:步骤c制作而成的汤汁利用真空包装独立封装。
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