CN116636611A - 一种香辣拌饭鱼酱的制备方法 - Google Patents
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Abstract
本发明一种香辣拌饭鱼酱的制备方法,步骤如下:原料鱼预处理:去头、鳞、皮、去骨刺、内脏,清洗,切块;盐水浸泡去腥:将清洗干净的鱼块完全浸泡在6%食盐溶液中,4℃下浸泡15min后用流水清洗;β‑环糊精(β‑CD)去腥:将鱼块放入1.5%β‑CD溶液中,70℃下浸泡10min;切块;裹淀粉浆、鸡蛋清;将鱼肉块放入锅中进行油炸,炸至金黄捞出;将炸好的鱼块切碎;制作鱼酱:将鱼肉碎丁放入锅中,加入切碎的杏鲍菇,进行翻炒;调味:锅中加入小米椒、辣椒粉、泡椒、豆瓣酱等进行搅拌翻炒,出锅;罐装;杀菌;冷却包装。本发明制备出的香辣拌饭鱼酱富含丰富的蛋白质、碘等营养。鱼肉鲜香酥脆,辣而不燥,营养丰富,香气浓郁。
Description
技术领域
本发明属于食品加工领域,特别涉及一种香辣拌饭鱼酱的制备方法。
背景技术
鱼酱是一款集营养和美味于一身的鱼肉酱制品,具有咸、甜、辣、香的风味,炒菜或煮火锅时放入适量鱼酱,菜肴会特别鲜美,将鱼酱拌入米饭,不仅能增进食欲,更有健胃作用。
但是现有市场上的鱼酱品种不多,滋味也比较单调,这与现有的制作鱼酱的用料单调及制备工艺的刻板有关,例如所用的鱼类鱼种多为鲫鱼或小鲤鱼,鱼酱的去腥方式主要是香辛料和料酒去腥,甜味剂主要是用白砂糖,这对于忌糖的用户是一个阻隔。目前,鱼酱的制作主要是将鱼肉直接炒制或者蒸煮之后打浆,工艺的刻板使得风味大受限制。
目前,鱼酱的制作主要是将鱼肉直接炒制或者蒸煮之后打浆,未见油炸后再切丁炒制的鱼酱;使用的鱼种多为鲫鱼或小鲤鱼,使用白鲢鱼制作的鱼酱暂未发现;鱼酱的去腥方式主要是香辛料和料酒去腥,鱼酱中添加的甜味剂主要是白砂糖,加入其他甜味剂如木糖醇的鱼酱暂未发现。
发明内容
本发明要解决的技术问题是提供一种制备方法简单、能够解决现有拌饭产品种类不多、营养达不到要求的缺陷,提供一种香辣拌饭鱼酱的制备方法,以克服现有技术的鱼酱品种不多,滋味也比较单调的缺陷。
本发明的目的是通过以下技术方案实现的。
一种香辣拌饭鱼酱的制备方法,所述制备方法包括如下步骤:
(1)原料鱼的预处理:将新鲜的白鲢反复清洗干净,去头、去鳞、去皮、去骨刺、去内脏、去杂质,清洗,切块;
(2)盐水浸泡去腥:将清洗干净的鱼块完全浸泡在6%食盐溶液中,4℃下浸泡15min后用流水清洗;
(3)β-环糊精(β-CD)去腥:将鱼块放入1.5%β-CD溶液中,70℃下浸泡10min;
(4)切块:将清洗干净的鱼切成块状;
(5)裹淀粉浆、鸡蛋清;
(6)油炸:将切丁后的鱼肉放入锅中进行油炸,炸至金黄捞出;
(7)切丁:将炸好的鱼块切成碎丁状;
(8)制作鱼酱:将鱼肉碎丁放入锅中,加入切碎的杏鲍菇,进行翻炒;
(9)调味:锅中加入小米椒、辣椒粉、泡椒、豆瓣酱等材料及食用盐、木糖醇、味精、酱油等调味料进行搅拌翻炒,出锅;
(10)罐装:将炒制后的鱼肉酱灌入无菌马口铁罐中;
(11)杀菌:将罐头于121℃灭菌20min;
(12)冷却:冷却至常温;
(13)包装。
本发明使用β-环糊精(β-CD)去腥,β-环糊精是从天然淀粉经改性加工而成,具有由数个葡萄糖分子连接成环状形成的疏水性空腔,可以有效包埋食物体系中的各种小分子异味物质,从而掩盖鱼肉的腥臭气味,改善其风味。此外,β-环糊精分子中的羟基可以与蛋白质分子的官能团发生反应而抑制蛋白质聚集变性,从而对食品起到保鲜的作用。现有技术鱼肉的去腥方式主要是香辛料和料酒去腥,但效果有限且使用香辛料脱腥完后的鱼肉香料味道较重,严重影响加工后的气味和滋味,容易给消费者带来不愉快的体验。
使用木糖醇代替白砂糖作为甜味剂的添加,热量低且不使人体血糖值升高,并可消除糖尿病人三多(多饮、多尿、多食)的症状,入口清凉,口感较好。
添加杏鲍菇等材料,对产品风味及品质有更好的效果。产品可以即食也可拌饭或作为菜类调味品,辣而不燥且营养丰富,给消费者提供了很大的便利,也一定程度促进我国水产品加工业的发展。杏鲍菇的加入,提供了嫩滑爽口的滋味以及菇类独特的风味;所有的食材组合在一起后,效果相得益彰,是一款不可多得的美食。
将切丁后的鱼肉放入锅中进行油炸,炸至金黄捞出,油炸有多种方法,如清炸、干炸、软炸、酥炸、卷炸、等等,炸制菜的特点是香、酥、脆嫩、色泽美观,本发明采用清炸,就是原料不经上浆,而用调料拌渍后,即投入油锅。
本发明的一个优选方案,步骤(8)、(9)中按重量计,白鲢鱼肉500g,杏鲍菇50g,米椒30-50g,辣椒粉10-20g,泡椒10-15g,豆瓣酱20g,食用盐8-12g,味精3g,酱油10g。
优选方案,步骤(9)中按重量计,木糖醇代替白砂糖,添加6-8g。
优选方案,步骤(5)中玉米淀粉浆的浓度为10%,淀粉与鸡蛋清的比例为1:1。
优选方案,步骤(2)中鱼肉完全浸泡在食盐溶液中,鱼块与溶液的体积比为1:2,且食盐溶液的浓度为6%。
优选方案,步骤(2)中的鱼块经过食盐溶液浸泡之后需要使用流水进行清洗。
优选方案,步骤(3)中β-CD溶液的浓度为1.5%,浸泡时鱼肉完全浸泡溶液中,鱼块与溶液的体积比为1:2。
优选方案,步骤(4)中将煮制好的鱼块切成20mm×20mm左右大小。
优选方案,步骤(7)中将油炸后的鱼块切成碎丁。
优选方案,步骤(8)中将杏鲍菇切成与鱼肉相应大的碎丁。
本发明的有益效果是:
1、本发明制备出的香辣拌饭鱼酱不仅可以作为拌饭酱拌入米饭食用,也可以作为调味酱在炒菜或煮火锅时加入,不仅能增进食欲,更有健胃作用。营养丰富,可提供人体所需的多种必需氨基酸,丰富了即食食品的种类,并在丰富水产品种类的同时,可以推动我国水产品的经济发展。
2、采用β-环糊精(β-CD)去腥,可以有效包埋食物体系中的各种小分子异味物质,从而掩盖鱼肉的腥臭气味,改善其风味,此外,β-环糊精分子中的羟基可以与蛋白质分子的官能团发生反应而抑制蛋白质聚集变性,从而对食品起到保鲜的作用;
3、使用木糖醇代替白砂糖作为甜味剂的添加,热量低且不使人体血糖值升高,并可消除糖尿病人三多(多饮、多尿、多食)的症状,入口清凉,口感较好;
4、添加杏鲍菇等材料,对产品风味及品质有更好的效果,而且可以增加产品的品种;
5、改变传统鱼酱不油炸的做法,引用了油炸后切碎工艺,更具鲜香味道;
6、选用白鲢鱼,扩大的原料鱼的取用品种,增加了风味,具备增大经济效益和市场意义。
附图说明
图1为本发明制备方法的工艺流程图。
图2为利用本发明的方法制备好的香辣拌饭鱼酱。
具体实施方式
下面结合附图对本发明的实施例作详细说明:本实施例在以本发明技术方案为前提下进行实施,给出了详细的实施方式和具体的操作过程,但本发明的保护范围不限于下述的实施例。
实施例1:一种香辣拌饭鱼酱的制备方法,所述制备方法包括如下步骤:
(1)原料鱼的预处理:将新鲜的白鲢反复清洗干净,去头、去鳞、去皮、去骨刺、去内脏、去杂质,清洗,切块;
(2)盐水浸泡去腥:将清洗干净的鱼块完全浸泡在6%食盐溶液中,4℃下浸泡15min后用流水清洗;
(3)β-环糊精(β-CD)去腥:将鱼块放入1.5%β-CD溶液中,70℃下浸泡10min;
(4)切块:将清洗干净的鱼切成块状;
(5)裹淀粉浆、鸡蛋清;
(6)油炸:将切丁后的鱼肉放入锅中进行油炸,炸至金黄捞出;
(7)切丁:将炸好的鱼块切成碎丁状;
(8)制作鱼酱:将鱼肉碎丁放入锅中,加入切碎的杏鲍菇,进行翻炒;
(9)调味:锅中加入小米椒、辣椒粉、泡椒、豆瓣酱等材料及食用盐、木糖醇、味精、酱油等调味料进行搅拌翻炒,出锅;
(10)罐装:将炒制后的鱼肉酱灌入无菌马口铁罐中;
(11)杀菌:将罐头于121℃灭菌20min;
(12)冷却:冷却至常温;
(13)包装。参见附图1和附图2。
实施例2:
本发明公开了一种香辣拌饭鱼酱的制备方法,包括如下步骤:
(1)原料鱼的预处理:将新鲜的白鲢反复清洗干净,去头、去鳞、去皮、去骨刺、去内脏、去杂质,清洗,切块;
(2)盐水浸泡去腥:将清洗干净的鱼块完全浸泡在6%食盐溶液中,4℃下浸泡15min后用流水清洗;
(3)β-环糊精(β-CD)去腥:将鱼块放入1.5%β-CD溶液中,70℃下浸泡10min;
(4)切块:将清洗干净的鱼切成20mm×20mm左右的块状;
(5)裹淀粉浆、鸡蛋清,玉米淀粉浆的浓度为10%,淀粉与鸡蛋清的比例为1:1;
(6)油炸:将切丁后的鱼肉放入锅中进行油炸,炸至金黄捞出;
(7)切丁:将炸好的鱼块切成碎丁状;
(8)制作鱼酱:将鱼肉碎丁放入锅中,加入50g切碎的杏鲍菇,进行翻炒;
(9)调味:锅中加入30g小米椒、10g辣椒粉、10g泡椒、20g豆瓣酱、8g食用盐、3g味精、6g木糖醇、10g酱油等进行搅拌翻炒,出锅;
(10)罐装:将炒制后的鱼肉酱灌入无菌马口铁罐中;
(11)杀菌:将罐头于121℃灭菌20min;
(12)冷却:冷却至常温;
(13)包装。
该产品与实施例1相比,甜度、咸度和辣度减少,鱼酱香味更明显,适于平时口味偏淡的消费群体。
实施例3:
本发明公开了一种香辣拌饭鱼酱的制备方法,包括如下步骤:
(1)原料鱼的预处理:将新鲜的白鲢反复清洗干净,去头、去鳞、去皮、去骨刺、去内脏、去杂质,清洗,切块;
(2)盐水浸泡去腥:将清洗干净的鱼块完全浸泡在6%食盐溶液中,4℃下浸泡15min后用流水清洗;
(3)β-环糊精(β-CD)去腥:将鱼块放入1.5%β-CD溶液中,70℃下浸泡10min;
(4)切块:将清洗干净的鱼切成20mm×20mm左右的块状;
(5)裹淀粉浆、鸡蛋清,玉米淀粉浆的浓度为10%,淀粉与鸡蛋清的比例为1:1;
(6)油炸:将切丁后的鱼肉放入锅中进行油炸,炸至金黄捞出;
(7)切丁:将炸好的鱼块切成碎丁状;
(8)制作鱼酱:将鱼肉碎丁放入锅中翻炒;
(9)调味:锅中加入30g小米椒、10g辣椒粉、10g泡椒、20g豆瓣酱、8g食用盐、3g味精、6g木糖醇、10g酱油等进行搅拌翻炒,出锅;
(10)罐装:将炒制后的鱼肉酱灌入无菌马口铁罐中;
(11)杀菌:将罐头于121℃灭菌20min;
(12)冷却:冷却至常温;
(13)包装。
该产品与实施例1相比,鱼肉口感更加明显,鱼酱香味更浓郁,适于平时不吃菇类食品的消费群体。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,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只是说明本发明的原理,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 (10)
1.一种香辣拌饭鱼酱的制备方法,其特征在于,所述制备方法包括如下步骤:
(1)原料鱼的预处理:将新鲜的白鲢反复清洗干净,去头、去鳞、去皮、去骨刺、去内脏、去杂质,清洗,切块;
(2)盐水浸泡去腥:将清洗干净的鱼块完全浸泡在6%食盐溶液中,4℃下浸泡15min后用流水清洗;
(3)β-环糊精(β-CD)去腥:将鱼块放入1.5%β-CD溶液中,70℃下浸泡10min;
(4)切块:将去腥后的鱼切成块状;
(5)裹淀粉浆、鸡蛋清;
(6)油炸:将切块后的鱼肉放入锅中进行油炸,炸至金黄捞出;
(7)切丁:将炸好的鱼块切成碎丁状;
(8)制作鱼酱:将鱼肉碎丁放入锅中,加入切碎的杏鲍菇,进行翻炒;
(9)调味:锅中加入小米椒、辣椒粉、泡椒、豆瓣酱等材料及食用盐、木糖醇、味精、酱油等调味料进行搅拌翻炒,出锅;
(10)罐装:将炒制后的鱼肉酱灌入无菌马口铁罐中;
(11)杀菌:将罐头于121℃灭菌20min;
(12)冷却:冷却至常温;
(13)包装。
2.根据权利要求1所述的一种香辣拌饭鱼酱的制备方法,其特征在于,步骤(2)中需要将鱼肉完全浸泡在食盐溶液中,鱼块与溶液的体积比为1:2,且确保食盐溶液的浓度为6%。
3.根据权利要求1或2所述的一种香辣拌饭鱼酱的制备方法,其特征在于,步骤(2)中的鱼块经过食盐溶液浸泡之后需要使用流水进行清洗。
4.根据权利要求3所述的一种香辣拌饭鱼酱的制备方法,其特征在于,步骤(3)中β-CD溶液的浓度需要确保为1.5%,浸泡时确保将鱼肉完全浸泡溶液中,鱼块与溶液的体积比为1:2。
5.根据权利要求4所述的一种香辣拌饭鱼酱的制备方法,其特征在于,步骤(8)(9)中按重量计,白鲢鱼肉500g,杏鲍菇50g,小米椒50g,辣椒粉10-20g,泡椒10-15g,豆瓣酱20g,食用盐8-12g,味精3g,酱油10g。
6.根据权利要求5所述的一种香辣拌饭鱼酱的制备方法,其特征在于,步骤(9)中按重量计,木糖醇代替白砂糖,添加6-8g。
7.根据权利要求6所述的一种香辣拌饭鱼酱的制备方法,其特征在于,步骤(5)中玉米淀粉浆的浓度为10%,淀粉与鸡蛋清的比例为1:1。
8.根据权利要求7所述的一种香辣拌饭鱼酱的制备方法,其特征在于,步骤(4)中将煮制好的鱼块切成20mm×20mm左右大小。
9.根据权利要求8所述的一种香辣拌饭鱼酱的制备方法,其特征在于,步骤(7)中将油炸后的鱼块切成碎丁。
10.根据权利要求9所述的一种香辣拌饭鱼酱的制备方法,其特征在于,步骤(8)中将杏鲍菇切成与鱼肉相应大的碎丁。
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CN115644419A (zh) * | 2022-11-04 | 2023-01-31 | 四川省川南酿造有限公司 | 一种低脂低糖牛肉酱及其制备方法 |
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