CN112826050A - 一种防过敏的海鲜肉馅、制备方法及其制得的食品 - Google Patents
一种防过敏的海鲜肉馅、制备方法及其制得的食品 Download PDFInfo
- Publication number
- CN112826050A CN112826050A CN202110066951.9A CN202110066951A CN112826050A CN 112826050 A CN112826050 A CN 112826050A CN 202110066951 A CN202110066951 A CN 202110066951A CN 112826050 A CN112826050 A CN 112826050A
- Authority
- CN
- China
- Prior art keywords
- parts
- meat
- stuffing
- seafood
- meat stuffing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 178
- 235000014102 seafood Nutrition 0.000 title claims abstract description 85
- 230000003266 anti-allergic effect Effects 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000013305 food Nutrition 0.000 title abstract description 13
- 241000238371 Sepiidae Species 0.000 claims abstract description 27
- 235000015277 pork Nutrition 0.000 claims abstract description 26
- 241001474374 Blennius Species 0.000 claims abstract description 23
- 125000003118 aryl group Chemical group 0.000 claims abstract description 19
- 235000021419 vinegar Nutrition 0.000 claims abstract description 19
- 239000000052 vinegar Substances 0.000 claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 18
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 17
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 17
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 17
- 241000238557 Decapoda Species 0.000 claims abstract description 17
- 244000000626 Daucus carota Species 0.000 claims abstract description 13
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 13
- 244000291564 Allium cepa Species 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 6
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 6
- 241001622901 Scomberomorus commerson Species 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 238000003756 stirring Methods 0.000 claims description 23
- 241000269821 Scombridae Species 0.000 claims description 21
- 235000020640 mackerel Nutrition 0.000 claims description 21
- 235000013311 vegetables Nutrition 0.000 claims description 14
- 206010020751 Hypersensitivity Diseases 0.000 claims description 10
- 208000026935 allergic disease Diseases 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 241000237502 Ostreidae Species 0.000 claims description 9
- 235000020636 oyster Nutrition 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 244000000383 Allium odorum Species 0.000 claims description 7
- 235000018645 Allium odorum Nutrition 0.000 claims description 7
- 235000005338 Allium tuberosum Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000015927 pasta Nutrition 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 235000013355 food flavoring agent Nutrition 0.000 claims description 2
- 235000012771 pancakes Nutrition 0.000 claims 1
- 235000019699 ravioli Nutrition 0.000 claims 1
- 239000013566 allergen Substances 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 8
- 238000004140 cleaning Methods 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 7
- 238000005406 washing Methods 0.000 description 7
- 230000007815 allergy Effects 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- 240000007058 Halophila ovalis Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 240000007124 Brassica oleracea Species 0.000 description 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 3
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 3
- 206010016946 Food allergy Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 208000010201 Exanthema Diseases 0.000 description 2
- 206010047700 Vomiting Diseases 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 201000005884 exanthem Diseases 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 206010037844 rash Diseases 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000020627 health maintaining nutrition Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012360 testing method 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及食品技术领域，尤其涉及一种防过敏的海鲜肉馅、制备方法及其制得的食品。该防过敏的海鲜肉馅由以下原料制成：鲅鱼肉、墨鱼肉、蛤蜊肉馅、猪肉、虾仁、韭菜碎、白菜碎、海草、葱姜碎、胡萝卜碎、香醋和调味料。本发明制得的防过敏海鲜肉馅可以较好的消除海鲜过敏原，口味柔美、营养丰富，食用健康。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种防过敏的海鲜肉馅、制备方法及其制得的食品。
背景技术
面食制品是深受国人喜爱的食品之一。随着生活水平的提高及对饮食健康营养需求的增加，人们对各类面食制品的需求也不断提升。肉馅面食能够在面制品软糯的基础上增加更多的风味。一般的肉馅制品制作方便，以猪肉、牛肉居多，沿海地域的海鲜丰富，当地人们的面食制品更多的采用海鲜肉馅制作。海鲜肉馅制品也逐渐被非沿海地域的人们喜爱，但是由于海鲜肉馅中海鲜含有过敏原，海鲜过敏人群不便食用，且幼儿或老人因为身体素质的特殊性，对于此类过敏原使用后可能也存在不适，直接限制了海鲜肉馅面食制品的发展。
现有海鲜肉馅或海鲜食品会对过敏原进行前期处理，但一般或加入化学添加剂或酶产品去除，化学添加剂给面食制品带来一定的健康影响，且制作及后处理工作麻烦，加入酶产品的方式成本相对较高，以上方法对于海鲜肉馅有限的过敏原来讲，不实用、也不经济。因此，现亟需通过对海鲜肉馅的合理搭配和制作加工，获得一种防过敏的、食用更健康、美味的海鲜肉馅制品。
发明内容
本发明提供了一种防过敏的海鲜肉馅、制备方法及其制得的食品，可以较好的消除海鲜中过敏原，制得的肉馅口味鲜美、营养丰富，防过敏，食用健康，解决了现有技术中存在的问题。
本发明所采用的技术方案之一是：
一种防过敏的海鲜肉馅，由以下重量份数的原料制成：
鲅鱼肉10-20份、墨鱼肉10-20份、蛤蜊肉馅10-20份、猪肉馅15-25份、虾仁10-20份、韭菜碎8-10份、白菜碎5-8份、海草4-6份、葱姜碎碎1.5-2.5份、胡萝卜碎6-9份、香醋0.5-1.5份、调味料适量。
进一步地，所述的防过敏的海鲜肉馅，由以下重量份数的原料制成：鲅鱼肉12-18份、墨鱼肉12-18份、蛤蜊肉馅12-18份、猪肉馅18-22份、虾仁12-18份、韭菜碎8-10份、白菜碎6-7份、海草4-6份、葱姜碎2-2.5份、胡萝卜碎6-9份、香醋1-1.5份、调味料适量。
进一步地，所述的防过敏的海鲜肉馅，由以下重量份数的原料制成：鲅鱼肉15份、墨鱼肉15份、蛤蜊肉馅15份、猪肉馅20份、虾仁15份、韭菜碎9份、白菜碎6份、海草5份、葱姜碎2份、胡萝卜碎8份、香醋1份、调味料适量。
进一步地，所述调味料为食用油、五香粉、蚝油、料酒、盐。
进一步地，所述的防过敏的海鲜肉馅，还包括鸡蛋液。
本发明所采用的技术方案之二是：
一种防过敏海鲜肉馅的制备方法，采用如下操作步骤：
(1)分别准备上述重量份数的鲅鱼肉、墨鱼肉、蛤蜊肉和猪肉；鲅鱼肉、墨鱼肉、蛤蜊肉分别焯水半分钟到一分钟，取出，沥水；单独搅碎；混合鲅鱼肉馅、墨鱼肉馅和蛤蜊肉馅，加入虾仁，搅匀后继续加入搅碎的猪肉馅，搅匀，备用；
(2)将韭菜、白菜、浸泡后沥干的海草、葱姜、胡萝卜分别切碎末，得蔬菜碎，备用；
(3)将蔬菜碎一同加入至前述肉馅内，继续搅拌均匀；
(4)加入香醋、食用油、五香粉、蚝油、料酒、盐调味料调味，其中蚝油加入量少许。
进一步地，步骤(4)制备完成后，根据肉馅稀稠情况，加入适量玉米淀粉或温开水。
进一步地，步骤(2)还包括向蔬菜碎内加入鸡蛋液并搅匀、以及向步骤(4)加入调味料后的肉馅中加入鸡蛋液并搅匀的步骤。
进一步地，步骤(2)加入鸡蛋液和步骤(4)加入鸡蛋液用量相等。
进一步地，浸泡后沥干的海草处理方法包括：取上述重量份数的海草，洗净，清水浸泡2-3h，一次冲洗，再继续冲洗至少3次。
本发明所采用的技术方案之三是：
一种防过敏海鲜面食制品,采用如前所述的防过敏的海鲜肉馅制得。
进一步地，所述面食制品包括饺子、包子、馄饨或面饼。
本发明的有益效果：
本发明的防过敏海鲜肉馅营养丰富，采用多种海鲜肉制品经短时快速焯水处理后再行搅拌，一方面焯水方式可以一定程度上消除海鲜肉制品的过敏原，另一方面不会妨碍海鲜肉制品的整体风味。在海鲜肉制品中加入猪肉馅，在增加肉馅风味的同时，适当减少了海鲜肉馅用量，在不影响海鲜风味的同时，最大程度的消除了其中过敏原含量及处理难度。另外，通过加入胡萝卜碎、白菜碎、韭菜碎和海草，既有蔬菜的鲜香、植物海产品的鲜味，又能避免海鲜肉馅稀软不易制作面食的问题，其中加入的白菜碎，协同海鲜肉馅的其他成分，对海鲜过敏原具有一定的抵抗作用。通过在本发明的海鲜肉馅内加入香醋，在掩盖海鲜肉馅的腥味的同时，能够中和海鲜肉馅中过敏原，更加健康。
本发明的防过敏海鲜肉馅制作工艺简单，无需添加外加制剂或作复杂的工艺进行特殊处理，家庭配制或工业生产方便，工业制作无后续处理及污染，制得的面食制品美味、营养、健康。
具体实施方式
为能清楚说明本方案的技术特点，下面通过具体实施方式，对本发明进行详细阐述。
实施例1
该防过敏的海鲜肉馅，由以下重量的原料制成：
鲅鱼肉150g、墨鱼肉150g、蛤蜊肉馅150g、猪肉200g、虾仁150g、韭菜碎90g、白菜碎60g、海草50g、葱姜碎20g、胡萝卜碎80g、香醋10g、调味料适量。
上述防过敏的海鲜肉馅的制备包括：
(1)按上述重量，分别准备鲅鱼肉、墨鱼肉、蛤蜊肉和猪肉；鲅鱼肉、墨鱼肉、蛤蜊肉分别洗净、焯水半分钟到一分钟，取出后沥水；各海鲜肉单独搅碎；混合鲅鱼肉馅、墨鱼肉馅和蛤蜊肉馅，加入虾仁，搅匀后继续加入搅碎的猪肉馅，搅匀，备用；
(2)海草处理：取海草，洗净，清水浸泡2h，一次冲洗，再继续冲洗至少3次；备用；
(3)将韭菜、白菜、浸泡后沥干的海草、葱姜、胡萝卜分别切碎末，得蔬菜碎，混合，备用；
(4)将蔬菜碎一同加入至前述步骤(1)的肉馅内，继续搅拌均匀；备用
(5)根据肉馅总量，加入香醋、食用油、五香粉、蚝油少许、料酒少许、盐少许调味。
实施例2
该防过敏的海鲜肉馅，由以下重量的原料制成：
鲅鱼肉100g、墨鱼肉100g、蛤蜊肉馅100g、猪肉150g、虾仁100g、韭菜碎80g、白菜碎50g、海草40g、葱姜碎15g、胡萝卜碎60g、香醋5g、调味料适量。
上述防过敏的海鲜肉馅的制备包括：
(1)按上述重量，分别准备鲅鱼肉、墨鱼肉、蛤蜊肉和猪肉；鲅鱼肉、墨鱼肉、蛤蜊肉分别洗净、焯水一分钟，取出后沥水；各海鲜肉单独搅碎；混合鲅鱼肉馅、墨鱼肉馅和蛤蜊肉馅，加入虾仁，搅匀后继续加入搅碎的猪肉馅，搅匀，备用；
(2)海草处理：取海草，洗净，清水浸泡2.5h，一次冲洗，再继续冲洗3次；备用；
(3)将韭菜、白菜、浸泡后沥干的海草、葱姜、胡萝卜分别切碎末，得蔬菜碎，混合，加入一颗鸡蛋的蛋液，搅匀，备用；
(4)将蔬菜碎一同加入至前述步骤(1)的肉馅内，继续搅拌均匀；备用；
(5)向肉馅中加入香醋，食用油、五香粉、蚝油少许、料酒少许、盐少许调味；最后加入一颗鸡蛋的蛋液，继续搅匀，即得。
实施例3
该防过敏的海鲜肉馅，由以下重量的原料制成：
鲅鱼肉200g、墨鱼肉200g、蛤蜊肉馅200g、猪肉250g、虾仁200g、韭菜碎100g、白菜碎80g、海草60g、葱姜碎25g、胡萝卜碎90g、香醋15g、调味料适量。
上述防过敏的海鲜肉馅的制备方法同实施例1的制备方法，此处不再详述。
实施例4
该防过敏的海鲜肉馅，由以下重量的原料制成：
鲅鱼肉120g、墨鱼肉120g、蛤蜊肉馅120g、猪肉180g、虾仁120g、韭菜碎80g、白菜碎60g、海草40g、葱姜碎20g、胡萝卜碎60g、香醋10g、调味料适量。
上述防过敏的海鲜肉馅的制备方法同实施例2的制备方法，此处不再详述。
实施例5
该防过敏的海鲜肉馅，由以下重量的原料制成：
鲅鱼肉180g、墨鱼肉180g、蛤蜊肉馅180g、猪肉220g、虾仁180g、韭菜碎100g、白菜碎70g、海草60g、葱姜碎25g、胡萝卜碎90g、香醋15g、调味料适量。
上述防过敏的海鲜肉馅的制备方法同实施例1的制备方法，此处不再详述。
采用本发明各实施例制得的海鲜肉馅，口感细腻、鲜美，由于上述几种海鲜肉馅混合猪肉馅并掺加蔬菜碎使用，经过特殊制作加工步骤，在不掩盖海鲜肉馅的鲜美、猪肉馅的鲜香的同时，能够最大程度上消除海鲜肉馅中的过敏原，适合不同年龄阶段人群食用，对海鲜存在过敏现象的人群食用后也未曾出现过敏现象，具有较好的抗过敏效果，营养健康。家用或工业制作均操作方便，经济实用。
对比例1
一种海鲜肉馅，同实施例1的海鲜肉馅的成分及用量，所不同的是，不含有香醋、白菜碎和海草。
对比例2
一种海鲜肉馅，同实施例1的海鲜肉馅的成分及用量，所不同的是，其制备方法采用如下步骤：
(1)取规定用量的海鲜肉馅的成分用量，分别准备鲅鱼肉、墨鱼肉、蛤蜊肉和猪肉；鲅鱼肉、墨鱼肉、蛤蜊肉分别洗净、单独搅碎；混合鲅鱼肉馅、墨鱼肉馅和蛤蜊肉馅，加入虾仁，搅匀后继续加入搅碎的猪肉馅，搅匀，备用；
(2)海草处理：取海草，洗净，清水浸泡2h，一次冲洗，再继续冲洗3次；备用；
(3)将韭菜、白菜和浸泡后沥干的海草、葱姜、胡萝卜分别切碎末，得蔬菜碎，混合，备用；
(4)将蔬菜碎一同加入至前述步骤(1)的肉馅内，继续搅拌均匀；备用
(5)向肉馅中加入香醋、食用油、五香粉、蚝油少许、料酒少许、盐少许调味。
一、实验材料
选取本发明实施例1、实施例3和实施例5的海鲜肉馅及对比例的海鲜肉馅。
二、实验对象
选择荣成市内具有海鲜过敏史的人群150人，年龄18-48岁，男女不限。分为实验组和对照组，各组30人。
三、实验效果
实验组中食用了本发明海鲜肉馅制成的饺子面食的人群，相比对比组，均未出现任何过敏现象。对比组人群中，对比例1中有15人出现了轻微皮疹，2人出现了轻微呕吐症状，3人出现了腹泻症状，其余10人未出现过敏现象；对比例2中有18人出现了轻微皮疹，有6人出现了腹泻症状，4人出现了轻微呕吐症状，有2人未出现过敏现象。由此可见，相比本发明海鲜肉馅及制作过程,对于有海鲜过敏史人群来看,相比对比例组，能够更好的实现防过敏的食用体验。
上述具体实施方式不能作为对本发明保护范围的限制，对于本技术领域的技术人员来说，对本发明实施方式所做出的任何替代改进或变换均落在本发明的保护范围内。
本发明未详述之处，均为本技术领域技术人员的公知技术。
Claims (10)
1.一种防过敏的海鲜肉馅，其特征在于，由以下重量份数的原料制成：
鲅鱼肉10-20份、墨鱼肉10-20份、蛤蜊肉馅10-20份、猪肉馅15-25份、虾仁10-20份、韭菜碎8-10份、白菜碎5-8份、海草4-6份、葱姜碎1.5-2.5份、胡萝卜碎6-9份、香醋0.5-1.5份、调味料适量。
2.根据要求1所述的防过敏的海鲜肉馅，其特征在于，由以下重量份数的原料制成：鲅鱼肉12-18份、墨鱼肉12-18份、蛤蜊肉馅12-18份、猪肉馅18-22份、虾仁12-18份、韭菜碎8-10份、白菜碎6-7份、海草4-6份、葱姜碎2-2.5份、胡萝卜碎6-9份、香醋1-1.5份、调味料适量。
3.根据要求1所述的防过敏的海鲜肉馅，其特征在于，由以下重量份数的原料制成：鲅鱼肉15份、墨鱼肉15份、蛤蜊肉馅15份、猪肉馅20份、虾仁15份、韭菜碎9份、白菜碎6份、海草5份、葱姜碎2份、胡萝卜碎8份、香醋1份、调味料适量。
4.根据权利要求1-3任一所述的防过敏的海鲜肉馅，其特征在于，所述调味料为食用油、五香粉、蚝油、料酒、盐。
5.根据权利要求4所述的防过敏的海鲜肉馅，其特征在于，还包括鸡蛋液。
6.一种防过敏海鲜肉馅的制备方法，其特征在于，采用如下操作步骤：
(1)分别准备上述重量份数的鲅鱼肉、墨鱼肉、蛤蜊肉和猪肉；鲅鱼肉、墨鱼肉、蛤蜊肉分别焯水半分钟到一分钟，取出，沥水；单独搅碎；混合鲅鱼肉馅、墨鱼肉馅和蛤蜊肉馅，加入虾仁，搅匀后继续加入搅碎的猪肉馅，搅匀，备用；
(2)将韭菜、白菜、海草、葱姜、胡萝卜分别切碎末，得蔬菜碎，备用；
(3)将蔬菜碎一同加入至前述肉馅内，继续搅拌均匀；
(4)加入香醋、食用油、五香粉、蚝油、料酒、盐调味料调味，其中蚝油加入量少许。
7.根据权利要求6所述的防过敏海鲜肉馅的制备方法，其特征在于，步骤(4)制备完成后，根据肉馅稀稠情况，加入适量玉米淀粉或温开水。
8.根据权利要求6所述的防过敏海鲜肉馅的制备方法，其特征在于，步骤(2)还包括向蔬菜碎内加入鸡蛋液并搅匀的步骤，以及向步骤(4)加入调味料后的肉馅中加入鸡蛋液并搅匀的步骤。
9.一种防过敏海鲜面食制品,其特征在于,采用如权利要求1-5中任一所述的防过敏的海鲜肉馅制得。
10.根据权利要求9所述的防过敏海鲜面食制品，其特征在于，所述面食制品包括饺子、包子、馄饨或面饼。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110066951.9A CN112826050A (zh) | 2021-01-19 | 2021-01-19 | 一种防过敏的海鲜肉馅、制备方法及其制得的食品 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110066951.9A CN112826050A (zh) | 2021-01-19 | 2021-01-19 | 一种防过敏的海鲜肉馅、制备方法及其制得的食品 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112826050A true CN112826050A (zh) | 2021-05-25 |
Family
ID=75928672
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110066951.9A Pending CN112826050A (zh) | 2021-01-19 | 2021-01-19 | 一种防过敏的海鲜肉馅、制备方法及其制得的食品 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112826050A (zh) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653244A (zh) * | 2008-08-18 | 2010-02-24 | 刘泳宏 | 一种五色养脏健美蛋禽肉海鲜菜盒及制作方法 |
| CN104304992A (zh) * | 2014-09-30 | 2015-01-28 | 刘韶娜 | 一种三鲜水饺及其制备方法 |
| CN105614262A (zh) * | 2014-11-07 | 2016-06-01 | 青岛首泰农业科技有限公司 | 鲅鱼饺子的制作工艺 |
-
2021
- 2021-01-19 CN CN202110066951.9A patent/CN112826050A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653244A (zh) * | 2008-08-18 | 2010-02-24 | 刘泳宏 | 一种五色养脏健美蛋禽肉海鲜菜盒及制作方法 |
| CN104304992A (zh) * | 2014-09-30 | 2015-01-28 | 刘韶娜 | 一种三鲜水饺及其制备方法 |
| CN105614262A (zh) * | 2014-11-07 | 2016-06-01 | 青岛首泰农业科技有限公司 | 鲅鱼饺子的制作工艺 |
Non-Patent Citations (1)
| Title |
|---|
| 李一迪: "《紧急救护自救攻略》", 31 January 2016, 蓝天出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100729858B1 (ko) | 만두소 및 이를 이용한 해물만두 제조방법 | |
| CN102823818B (zh) | 即食型外包式鱼饼及其加工方法 | |
| KR20190048295A (ko) | 영양 만두의 제조방법 | |
| CN106071780A (zh) | 一种墨鱼汁鱼面及其制作方法 | |
| KR100981656B1 (ko) | 천마(天麻)건강식품 제조방법 | |
| CN111184187A (zh) | 一种健康蔬菜鸡肉饼及其制作方法 | |
| KR20200053094A (ko) | 풍미가 뛰어난 짬뽕 및 짜장면의 제조방법 | |
| KR101276211B1 (ko) | 배동치미냉면 제조방법 | |
| KR102353805B1 (ko) | 전복면 및 그의 제조 방법 | |
| KR101695303B1 (ko) | 숙성된 굴 및 새우를 이용한 매콤한 크림소스 및 이의 제조 방법 | |
| CN112826050A (zh) | 一种防过敏的海鲜肉馅、制备方法及其制得的食品 | |
| CN114304577A (zh) | 糍粑辣椒、麻辣风味拌面酱、组合酱料包以及方便拌面 | |
| KR100221744B1 (ko) | 콩 분말과 두부가 함유된 건강 햄버거 | |
| CN113749238A (zh) | 一种螺蛳粉配料及其制备方法 | |
| KR102568723B1 (ko) | 상해식 양념완탕 및 이의 제조방법 | |
| KR102392877B1 (ko) | 해물 치킨 제조방법 | |
| KR100515814B1 (ko) | 해물만두 및 그 제조방법 | |
| JPH0435140B2 (zh) | ||
| KR20160145389A (ko) | 붉은 대게 살 크림소스 고로케(김치맛)및 그 제조방법 | |
| KR101409982B1 (ko) | 꿩을 원료로 한 라면 및 그의 제조방법 | |
| KR102121008B1 (ko) | 해물찜의 제조방법 및 그 방법에 의한 해물찜 | |
| JP6238321B1 (ja) | ホソバワダンを含む食品組成物 | |
| CN106036599A (zh) | 一种海草鱿鱼丸及其制备方法 | |
| KR20240014851A (ko) | 막창과 곱창이 첨가된 이용한 해물 찜닭 밀키트 제조 방법 및 이에 의해 제조된 해물 찜닭 밀키트 | |
| JP5861165B1 (ja) | 食品原料の製造方法及び食品の製造方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210525 |
|
| RJ01 | Rejection of invention patent application after publication |