CN111990611A - 一种凉拌即食海参及其制备方法 - Google Patents
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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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
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明专利公开一种凉拌即食海参,其特征在于,包括主料以及调味料,所述主料包括以下重量份数的组分:海参20~60份、黄瓜10~30份;所述调味料包括以下重量份数的组分:生姜0.6~1份、酱油4~8份、花生1~3份、耗油1~3份、葱段1~3份、干辣椒1~3份、青椒1~3份、蒜末0.6~1份、糖0.4~0.8份以及植物油10~16份。本发明涉及食品技术领域,本发明凉拌海参味鲜爽口,肉质细嫩,能够有效祛暑,调味料不添加任何食用添加剂以及防腐剂,经过调制调味汁,可有效去除海参的腥味且同时对海参进行增味以及提味,适合人们在夏季食用,少量食用可有助于增加食欲,是一种健康理想的海参菜品。
Description
技术领域
本发明涉及食品技术领域,具体为一种凉拌即食海参及其制备方法。
背景技术
海参,生活在海边至8000米的海洋棘皮动物,以藻类和浮游生物为食,广布于世界各海洋中。据《本草纲目拾遗》记载:海参,味甘咸,补肾,益精髓,其性温补,足敌人参,故名海参。随着海参研究的深入发现,海参具有提高记忆力,延缓性腺衰老,修复免疫系统,治疗糖尿病,防止动脉硬化及抗肿瘤等作用,因此海参逐渐变成了人们常见的餐桌食材,而由于海参具备一定的补药性,在夏季实用海参制品容易引发食用者上火的现象,因此,需要一套夏季无副作用的海参食品的制备方法。
发明内容
为了满足消费者随时随地可以食用的需求,本发明提供了一种凉拌即食海参及其制备方法,既能提供海参特殊的美味,又可以防止夏季食用海参出现上火的现象。
为了满足上述需求,本发明采用如下技术方案:
一种凉拌即食海参,包括主料以及调味料,所述主料包括以下重量份数的组分:海参20~60份、黄瓜10~30份;所述调味料包括以下重量份数的组分:生姜0.6~1份、酱油4~8份、花生1~3份、耗油1~3份、葱段1~3份、干辣椒1~3份、青椒1~3份、蒜末0.6~1份、糖0.4~0.8份以及植物油10~16份。
一种凉拌即食海参的制备方法,包括以下步骤:
S1、原料预处理:选取优质海参进行剖腹去除内脏,清洗干净后,将海参放入温水中浸泡10-20分钟直至海参体质发软后捞出,沥干水分后将海参切成薄片状备用,取新鲜黄瓜切段备用;
S2、调味汁的制备:
a、将青椒以及升降切成碎块,并与蒜末、葱段以及花生混合,放入盘内;
b、将植物油放入炒锅内加热至150~160℃,然入干辣椒、炒出香味后,将干辣椒捞出撇除,然后将植物油倒入步骤a中盛有混合物的盘内,得到辛香料;
c、将酱油、耗油、糖混合、搅拌均匀,得到调味料;
d、将步骤b得到的辛香料与步骤c得到的调味料混合,搅拌,即可得到调味汁。
S3、海参后处理:将步骤S1制得的海参片放入煮锅内,加水升温至60~80℃,蒸煮至海参片收缩后将海参片捞出冷却。
S4、混合收尾处理:将S3制得的海参片与S2制得的调味汁以及S1制得的黄瓜段混合、搅拌均匀,即可完成凉拌海参;
优选的,S1所述温水的温度为40~45℃。
优选的,步骤S3中的蒸煮时间为2~5分钟。
本发明的有益效果是:
本发明制备的凉拌海参味鲜爽口,肉质细嫩,能够有效祛暑,通过海参与黄瓜结合、可起到调节血糖以及血压的作用,且在调味料中去除常用的醋调料,可有效防止海参内部的蛋白质凝固,产生不易消化的现象,调味料不添加任何食用添加剂以及防腐剂,经过调制调味汁,可有效去除海参的腥味且同时对海参进行增味以及提味,适合人们在夏季食用,少量食用可有助于增加食欲,是一种健康理想的海参菜品。
具体实施方式
下面结合实施例对本发明作进一步说明。
下面结合具体实施方式对本发明作进一步描述:
实施例1
一种凉拌即食海参,包括主料以及调味料,所述主料包括以下重量份数的组分:海参20份、黄瓜10份;所述调味料包括以下重量份数的组分:生姜0.6份、酱油4份、花生1份、耗油1份、葱段1份、干辣椒1份、青椒1份、蒜末0.6份、糖0.4份以及植物油10份。
一种凉拌即食海参的制备方法,包括以下步骤:
S1、原料预处理:选取优质海参进行剖腹去除内脏,清洗干净后,将海参放入40~45℃的温水中浸泡10-20分钟直至海参体质发软后捞出,沥干水分后将海参切成薄片状备用,取新鲜黄瓜切段备用;
S2、调味汁的制备:
a、将青椒以及升降切成碎块,并与蒜末、葱段以及花生混合,放入盘内;
b、将植物油放入炒锅内加热至150~160℃,然入干辣椒、炒出香味后,将干辣椒捞出撇除,然后将植物油倒入步骤a中盛有混合物的盘内,得到辛香料;
c、将酱油、耗油、糖混合、搅拌均匀,得到调味料;
d、将步骤b得到的辛香料与步骤c得到的调味料混合,搅拌,即可得到调味汁。
S3、海参后处理:将步骤S1制得的海参片放入煮锅内,加水升温至60~80℃,蒸煮2~5分钟,至海参片收缩后将海参片捞出冷却。
S4、混合收尾处理:将S3制得的海参片与S2制得的调味汁以及S1制得的黄瓜段混合、搅拌均匀,即可完成凉拌海参。
实施例2
一种凉拌即食海参,包括主料以及调味料,所述主料包括以下重量份数的组分:海参40份、黄瓜20份;所述调味料包括以下重量份数的组分:生姜0.8份、酱油6份、花生2份、耗油2份、葱段2份、干辣椒2份、青椒2份、蒜末0.8份、糖0.6份以及植物油13份。
一种凉拌即食海参的制备方法,包括以下步骤:
S1、原料预处理:选取优质海参进行剖腹去除内脏,清洗干净后,将海参放入40~45℃的温水中浸泡10-20分钟直至海参体质发软后捞出,沥干水分后将海参切成薄片状备用,取新鲜黄瓜切段备用;
S2、调味汁的制备:
a、将青椒以及升降切成碎块,并与蒜末、葱段以及花生混合,放入盘内;
b、将植物油放入炒锅内加热至150~160℃,然入干辣椒、炒出香味后,将干辣椒捞出撇除,然后将植物油倒入步骤a中盛有混合物的盘内,得到辛香料;
c、将酱油、耗油、糖混合、搅拌均匀,得到调味料;
d、将步骤b得到的辛香料与步骤c得到的调味料混合,搅拌,即可得到调味汁。
S3、海参后处理:将步骤S1制得的海参片放入煮锅内,加水升温至60~80℃,蒸煮2~5分钟,至海参片收缩后将海参片捞出冷却。
S4、混合收尾处理:将S3制得的海参片与S2制得的调味汁以及S1制得的黄瓜段混合、搅拌均匀,即可完成凉拌海参。
实施例3
一种凉拌即食海参,包括主料以及调味料,所述主料包括以下重量份数的组分:海参60份、黄瓜30份;所述调味料包括以下重量份数的组分:生姜1份、酱油8份、花生3份、耗油3份、葱段3份、干辣椒3份、青椒3份、蒜末1份、糖0.8份以及植物油16份。
一种凉拌即食海参的制备方法,包括以下步骤:
S1、原料预处理:选取优质海参进行剖腹去除内脏,清洗干净后,将海参放入40~45℃的温水中浸泡10-20分钟直至海参体质发软后捞出,沥干水分后将海参切成薄片状备用,取新鲜黄瓜切段备用;
S2、调味汁的制备:
a、将青椒以及升降切成碎块,并与蒜末、葱段以及花生混合,放入盘内;
b、将植物油放入炒锅内加热至150~160℃,然入干辣椒、炒出香味后,将干辣椒捞出撇除,然后将植物油倒入步骤a中盛有混合物的盘内,得到辛香料;
c、将酱油、耗油、糖混合、搅拌均匀,得到调味料;
d、将步骤b得到的辛香料与步骤c得到的调味料混合,搅拌,即可得到调味汁。
S3、海参后处理:将步骤S1制得的海参片放入煮锅内,加水升温至60~80℃,蒸煮2~5分钟,至海参片收缩后将海参片捞出冷却。
S4、混合收尾处理:将S3制得的海参片与S2制得的调味汁以及S1制得的黄瓜段混合、搅拌均匀,即可完成凉拌海参。
上述实施例只为说明本发明的技术构思及特点,其目的在于让熟悉此项技术的人士能够了解本发明的内容并据以实施,并不能以此限制本发明的保护范围。凡根据本发明精神实质所作的等效变化或修饰,都应涵盖在本发明的保护范围之内。
Claims (4)
1.一种凉拌即食海参,其特征在于,包括主料以及调味料,所述主料包括以下重量份数的组分:海参20~60份、黄瓜10~30份;所述调味料包括以下重量份数的组分:生姜0.6~1份、酱油4~8份、花生1~3份、耗油1~3份、葱段1~3份、干辣椒1~3份、青椒1~3份、蒜末0.6~1份、糖0.4~0.8份以及植物油10~16份。
2.一种根据权利要求1所述的一种凉拌即食海参的制备方法,其特征在于,包括以下步骤:
S1、原料预处理:选取优质海参进行剖腹去除内脏,清洗干净后,将海参放入温水中浸泡10-20分钟直至海参体质发软后捞出,沥干水分后将海参切成薄片状备用,取新鲜黄瓜切段备用;
S2、调味汁的制备:
a、将青椒以及升降切成碎块,并与蒜末、葱段以及花生混合,放入盘内;
b、将植物油放入炒锅内加热至150~160℃,然入干辣椒、炒出香味后,将干辣椒捞出撇除,然后将植物油倒入步骤a中盛有混合物的盘内,得到辛香料;
c、将酱油、耗油、糖混合、搅拌均匀,得到调味料;
d、将步骤b得到的辛香料与步骤c得到的调味料混合,搅拌,即可得到调味汁;S3、海参后处理:将步骤S1制得的海参片放入煮锅内,加水升温至60~80℃,蒸煮至海参片收缩后将海参片捞出冷却;S4、混合收尾处理:将S3制得的海参片与S2制得的调味汁以及S1制得的黄瓜段混合、搅拌均匀,即可完成凉拌海参。
3.如权利要求2所述的一种凉拌即食海参的制备方法,其特征在于,S1所述温水的温度为40~45℃。
4.如权利要求2所述的一种凉拌即食海参的制备方法,其特征在于,步骤S3中的蒸煮时间为2~5分钟。
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