CN113133527A - 一种鱼粉调味用的鱼汤包及其制作方法 - Google Patents

一种鱼粉调味用的鱼汤包及其制作方法 Download PDF

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CN113133527A
CN113133527A CN202110529063.6A CN202110529063A CN113133527A CN 113133527 A CN113133527 A CN 113133527A CN 202110529063 A CN202110529063 A CN 202110529063A CN 113133527 A CN113133527 A CN 113133527A
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fish
oil
soup
seasoning
fish soup
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尹新利
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Hunan Sunshine Huali Food Co ltd
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Abstract

本发明涉及鱼汤包制作领域，具体为一种鱼粉调味用的鱼汤包，所述鱼粉调味用的鱼汤包的组成包括：水4000ml、鱼2.5Kg、猪骨1.5Kg、食用盐20g、食用油250g，还包括：香辛料、料酒、肉味提取物、酵母抽取物和食品添加剂。该种鱼粉调味用的鱼汤包及其制作方法，得到的鱼汤包，通过采用完整得鳙鱼，尽可能的保留鱼的鲜美自然口感，并且营养全面，适用人群较广，并且添加猪后腿骨一同熬制，而且通过采用植物油和猪油的混合，从而使得油类中的营养更加的丰富，并且猪油可以增进食欲，提高人们的胃口，并使得鱼汤更加香浓，口感醇厚，通过加入香辛料包、料酒、肉味提取物、酵母抽取物和食品添加剂，提高鱼汤中的营养含量，使得鱼汤中香味自然，并持久饱满，口感更好。

Description

一种鱼粉调味用的鱼汤包及其制作方法
技术领域
本发明涉及鱼粉包制作领域，具体为一种鱼粉调味用的鱼汤包及其制作方法。
背景技术
鱼粉食品利用鱼高汤将米粉煮熟，并将鱼块、鱼豆腐、蔬菜、辣椒等烧至呈卤，并浇在煮制好的米粉上，是一种十分美味的食品，很受人们喜爱。
目前为了方便人们在快节奏的生活中便于享受鱼粉这种美味，通常将鱼粉食品中的米粉、鱼高汤、鱼块、鱼豆腐、蔬菜、辣椒等做成内包装，并整体包装后销售，从而方便人们食用，省时省力，节约时间。
但是现有的鱼粉食品中，鱼高汤味道较淡、不能够很好的释放出鱼鲜味。
鉴于此，我们提出一种鱼粉调味用的鱼汤包及其制作方法。
发明内容
本发明的目的在于提供一种鱼粉调味用的鱼汤包及其制作方法，以解决上述背景技术中提出的问题。为实现上述目的，本发明提供一种“鱼粉调味用的鱼汤包及其制作方法”，解决了现有的鱼粉食品中，鱼高汤味道较淡、不能够很好的释放出鱼鲜味的问题，具体技术方案如下：一种鱼粉调味用的鱼汤包，所述鱼粉调味用的鱼汤包的组成包括：水4000ml、鱼2.5Kg、猪骨1.5Kg、食用盐20g、食用油250g。
优选的，调味用的鱼汤包的组成还包括：香辛料、料酒、肉味提取物、酵母抽取物和食品添加剂。
一种鱼粉调味用的鱼汤包的制作方法，包括以下步骤：
S1：准备材料并对材料进行处理；
S2：对食用油进行处理；
S3：熬制鱼高汤；
S4：对S3中熬制的高汤包装。
优选的，所述S1中包括如下步骤：
S1.1：选用健康完整的鳙鱼，并将选取的鳙鱼进行去腮、去鳞和去内脏处理，并洗净控干水分；
S1.2：选用新鲜的猪后腿骨，并沿骨髓劈开，然后清洗干净，并将洗净的猪后腿骨冷水下锅进行淖水，除去血水，并在猪后腿骨下锅的同时向锅中加入5-10ml的料酒和10-12g的生姜片；
S1.3：称取香辛料60-80g，并将称取的香辛料制作成纱布包状。
优选的，所述S2中包括如下步骤：
S2.1：称取植物油200g和猪油50g，所述植物油可以是大豆油、菜籽油、花生油的一种或两种；
S2.2：将步骤一中称取后的植物油和猪油一同下锅加热至100-120℃，并混合均匀，然后下入新鲜洗净的香葱、香芹、洋葱、大蒜粒，并保持上述温度熬制5-8分钟；
S2.3：从油液中捞出上述香葱、香芹、洋葱、大蒜粒，并将油液出锅冷却备用。
优选的，所述S3中包括如下步骤：
S3.1：铁锅加热，并向锅底均匀撒入食用盐，然后倒入食用油，并在油温40-60℃时加入处理好的鳙鱼，然后提高油温至75-100℃对鱼的两面均煎制3-5min；
S3.2：向锅中加入水，并放入处理后的猪后腿骨，同时加入香辛料包、料酒、肉味提取物、酵母抽取物和食品添加剂，大火煮开，并撇去浮沫，然后转为小火熬制2-4小时；
S3.3：熬制过程中，根据水液变化，向锅内加入开水，保持水量恒定；
S3.4：将熬制好的高汤放凉过滤，并且过滤次数不少于2次。
优选的，所述S4中包括如下步骤：
S4.1：对S3中获取的高汤进行定量封装成袋；
S4.2：对步骤一中封装后的高汤进行消毒灭菌处理。
优选的，所述香辛料包括花椒、香叶、桂皮、丁香、当归、茴香籽、草豆蔻、草果和陈皮。
优选的，所述食品添加剂包括辛烯基琥珀酸淀粉钠、羟丙基二淀粉磷酸酯、羧甲基纤维素钠、呈味核苷酸二钠、异抗坏血酸钠、山梨酸钾和乳酸链球菌素。
优选的，所述步骤七中对步骤六中清洗后的米粉烘干时长总和为10小时。
与现有技术相比，本发明提供的鱼粉调味用的鱼汤包及其制作方法，制作而成的得到的鱼汤包，通过采用完整得鳙鱼，尽可能的保留鱼的鲜美自然口感，并且营养全面，适用人群较广，并且添加猪后腿骨一同熬制，猪后腿骨中的骨髓含有很多骨胶元，食用后可以美容，保持容颜年轻化，还可以促进伤口愈合，增强体质，而且通过采用植物油和猪油的混合，从而使得油类中的营养更加的丰富，并且猪油可以增进食欲，提高人们的胃口，还可以帮助食用者补充维生素A和维生素D，并使得鱼汤更加香浓，口感醇厚，通过加入香辛料包、料酒、肉味提取物、酵母抽取物和食品添加剂，提高鱼汤中的营养含量，并且去除腥味，使得鱼汤中香味自然，并持久饱满，口感更好。
具体实施方式
下面将结合本发明的实施例中对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术工作人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例
本发明提供一种技术方案：一种鱼粉调味用的鱼汤包，所述鱼粉调味用的鱼汤包的组成包括：水4000ml、鱼2.5Kg、猪骨1.5Kg、食用盐20g、食用油250g。
本实施例中，调味用的鱼汤包的组成还包括：香辛料、料酒、肉味提取物、酵母抽取物和食品添加剂。
一种鱼粉调味用的鱼汤包的制作方法，包括以下步骤：
S1：准备材料并对材料进行处理；
S2：对食用油进行处理；
S3：熬制鱼高汤；
S4：对S3中熬制的高汤包装。
本实施例中，所述S1中包括如下步骤：
步骤一：选用健康完整的鳙鱼，并将选取的鳙鱼进行去腮、去鳞和去内脏处理，并洗净控干水分，采用完整得鳙鱼，尽可能的保留鱼的鲜美自然口感，并且营养全面，适用人群较广；
步骤二：选用新鲜的猪后腿骨，并沿骨髓劈开，这样可以更加高效的将骨髓融入汤中，然后清洗干净，并将洗净的猪后腿骨冷水下锅进行淖水，除去血水，一方面去除杂质和腥味，另一方面可以灭杀细菌以及寄生虫，提高食用安全性，并在猪后腿骨下锅的同时向锅中加入5-10ml的料酒和10-12g的生姜片，进一步在淖水时去除腥味，并且具有提鲜的效果，猪后腿骨中的骨髓含有很多骨胶元，食用后可以美容，保持容颜年轻化，还可以促进伤口愈合，增强体质；
步骤三：称取香辛料60-80g，并将称取的香辛料制作成纱布包状，这样避免香辛料到处翻滚，在使用结束后便于对香辛料进行清理。
本实施例中，所述S2中包括如下步骤：
S2.1：称取植物油200g和猪油50g，所述植物油可以是大豆油、菜籽油、花生油的一种或两种，通过采用植物油和猪油，从而使得油类中的营养更加的丰富，并且猪油可以增进食欲，提高人们的胃口，并且猪油能够提供较高的热量，从而能够为食用者的新陈代谢提供更好的能量输出，猪油在人体的消化吸收率较高，可达95％以上，是维生素A和维生素D含量很高的调料，可以帮助食用者补充维生素A和维生素D；
S2.2：将步骤一中称取后的植物油和猪油一同下锅加热至100-120℃，并混合均匀，然后下入新鲜洗净的香葱、香芹、洋葱、大蒜粒，并保持上述温度熬制5-8分钟，利用油液对香葱、香芹、洋葱、大蒜粒进行炸制，从而使得香葱、香芹、洋葱、大蒜粒对油液进行提香增鲜，以便增加鱼高汤的鲜味；
S2.3：从油液中捞出上述香葱、香芹、洋葱、大蒜粒，并将油液出锅冷却备用。
本实施例中，所述S3中包括如下步骤：
S3.1：铁锅加热，并向锅底均匀撒入食用盐，然后倒入食用油，并在油温40-60℃时加入处理好的鳙鱼，然后提高油温至75-100℃对鱼的两面均煎制3-5min，在锅底撒入食用盐为了避免鱼皮粘锅出现焦糊，煎一下再煲汤可以起到去腥的作用，也可以让汤色泽奶白，味道更香更浓郁，口感更好；
S3.2：向锅中加入水，并放入处理后的猪后腿骨，同时加入香辛料包、料酒、肉味提取物、酵母抽取物和食品添加剂，大火煮开，并撇去浮沫，然后转为小火熬制2-4小时，其中料酒是为了再一次进行去腥处理，香辛料包中的各组分具有很强的抗氧化活性和抑菌防腐的作用，从而使得制作而成的鱼高汤具有很高的抗氧化性能，增加保质时长，并且不仅能促进食欲，改善食品风味，而且还有杀菌防腐功能，并且加入的肉味提取物使得鱼汤中香味自然，并持久饱满，鲜味均衡醇厚，酵母提取物增加汤中营养，并起到增鲜厚味的作用，而且能够将人体味觉中鲜味受体接受功能放大，同样也能放大钠的咸度效应，因此，尽管盐(氯化钠)的含量已经降低，但人对鲜味的感受并没有降低，从而降低食用盐的含量，避免过多的摄入食用盐，有助于人体健康；
S3.3：熬制过程中，根据水液变化，向锅内加入开水，保持水量恒定；
S3.4：将熬制好的高汤放凉过滤，并且过滤次数不少于2次，除去汤中的滤渣，从而提高食用口感和食用安全性。
本实施例中，所述S4中包括如下步骤：
S4.1：对S3中获取的高汤进行定量封装成袋；
S4.2：对步骤一中封装后的高汤进行消毒灭菌处理，以便鱼汤包能够具有更长的保质期。
本实施例中，所述香辛料包括花椒、香叶、桂皮、丁香、当归、茴香籽、草豆蔻、草果和陈皮。
本实施例中，所述食品添加剂包括辛烯基琥珀酸淀粉钠、羟丙基二淀粉磷酸酯、羧甲基纤维素钠、呈味核苷酸二钠、异抗坏血酸钠、山梨酸钾和乳酸链球菌素，辛烯基琥珀酸淀粉钠具有疏水亲油性，可提高鱼高汤的稳定性，避免在冷冻并解冻后分层，羟丙基二淀粉磷酸酯具有增稠作用，使得鱼高汤更加的浓厚，羧甲基纤维素钠起到乳化稳定作用，呈味核苷酸二钠起到增鲜作用，异抗坏血酸钠起到抗氧化作用，延长保质时长，山梨酸钾和乳酸链球菌素均起到防腐作用。
按照上述鱼粉调味用的鱼汤包的组分配方以及制作方法，得到的鱼汤包，通过采用完整得鳙鱼，尽可能的保留鱼的鲜美自然口感，并且营养全面，适用人群较广，并且添加猪后腿骨一同熬制，猪后腿骨中的骨髓含有很多骨胶元，食用后可以美容，保持容颜年轻化，还可以促进伤口愈合，增强体质，而且通过采用植物油和猪油的混合，从而使得油类中的营养更加的丰富，并且猪油可以增进食欲，提高人们的胃口，还可以帮助食用者补充维生素A和维生素D，并使得鱼汤更加香浓，口感醇厚，通过加入香辛料包、料酒、肉味提取物、酵母抽取物和食品添加剂，提高鱼汤中的营养含量，并且去除腥味，使得鱼汤中香味自然，并持久饱满，口感更好。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术工作人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的仅为本发明的优选例，并不用来限制本发明，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。

Claims (9)

1.一种鱼粉调味用的鱼汤包，其特征在于：所述鱼粉调味用的鱼汤包的组成包括：水4000ml、鱼2.5Kg、猪骨1.5Kg、食用盐20g、食用油250g。
2.根据权利要求1所述的一种鱼粉调味用的鱼汤包，其特征在于：所述鱼粉调味用的鱼汤包的组成还包括：香辛料、料酒、肉味提取物、酵母抽取物和食品添加剂。
3.一种权利要求2所述的鱼粉调味用的鱼汤包的制作方法，其特征在于：包括以下步骤：
S1：准备材料并对材料进行处理；
S2：对食用油进行处理；
S3：熬制鱼高汤；
S4：对S3中熬制的高汤包装。
4.根据权利要求3所述的一种鱼粉调味用的鱼汤包的制作方法，其特征在于：所述S1中包括如下步骤：
S1.1：选用健康完整的鳙鱼，并将选取的鳙鱼进行去腮、去鳞和去内脏处理，并洗净控干水分；
S1.2：选用新鲜的猪后腿骨，并沿骨髓劈开，然后清洗干净，并将洗净的猪后腿骨冷水下锅进行淖水，除去血水，并在猪后腿骨下锅的同时向锅中加入5-10ml的料酒和10-12g的生姜片；
S1.3：称取香辛料60-80g，并将称取的香辛料制作成纱布包状。
5.根据权利要求3所述的一种鱼粉调味用的鱼汤包的制作方法，其特征在于：所述S2中包括如下步骤：
S2.1：称取植物油200g和猪油50g，所述植物油可以是大豆油、菜籽油、花生油的一种或两种；
S2.2：将步骤一中称取后的植物油和猪油一同下锅加热至100-120℃，并混合均匀，然后下入新鲜洗净的香葱、香芹、洋葱、大蒜粒，并保持上述温度熬制5-8分钟；
S2.3：从油液中捞出上述香葱、香芹、洋葱、大蒜粒，并将油液出锅冷却备用。
6.根据权利要求4所述的一种鱼粉调味用的鱼汤包的制作方法，其特征在于：所述S3中包括如下步骤：
S3.1：铁锅加热，并向锅底均匀撒入食用盐，然后倒入食用油，并在油温40-60℃时加入处理好的鳙鱼，然后提高油温至75-100℃对鱼的两面均煎制3-5min；
S3.2：向锅中加入水，并放入处理后的猪后腿骨，同时加入香辛料包、料酒、肉味提取物、酵母抽取物和食品添加剂，大火煮开，并撇去浮沫，然后转为小火熬制2-4小时；
S3.3：熬制过程中，根据水液变化，向锅内加入开水，保持水量恒定；
S3.4：将熬制好的高汤放凉过滤，并且过滤次数不少于2次。
7.根据权利要求6所述的一种鱼粉调味用的鱼汤包的制作方法，其特征在于：所述S4中包括如下步骤：
S4.1：对S3中获取的高汤进行定量封装成袋；
S4.2：对步骤一中封装后的高汤进行消毒灭菌处理。
8.根据权利要求4所述的一种鱼粉调味用的鱼汤包的制作方法，其特征在于：所述香辛料包括花椒、香叶、桂皮、丁香、当归、茴香籽、草豆蔻、草果和陈皮。
9.根据权利要求4所述的一种鱼粉调味用的鱼汤包的制作方法，其特征在于：所述食品添加剂包括辛烯基琥珀酸淀粉钠、羟丙基二淀粉磷酸酯、羧甲基纤维素钠、呈味核苷酸二钠、异抗坏血酸钠、山梨酸钾和乳酸链球菌素。
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