CN118104806A - 一种鲅鱼酱及其制备方法 - Google Patents
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Abstract
本发明属于食品加工技术领域,提供了一种鲅鱼酱及其制备方法,此鲅鱼酱包括以下重量份的原料制成:鱼肉5000g、植物油4500g、面酱400k、姜250g、韩国辣酱250g、盐250g、味精50g、白糖150g、老抽50g、辣椒面50g、海米250g、五花肉500、干贝100g、葱段500g、姜片200g、花椒100g、八角100g、香叶10g、香菜100g、豆豉160g和料酒100g;本发明的制作工艺,选料严谨、配料均匀、加工适度、蒸炒有序,极大提升了鱼酱口味和口感,营养全面,多种原料营养成分保留完整,具有独特香味,在咀嚼过程中有极强的韧劲,鲜、香、辣味十足,纯手工物理制作,无化学残留、无添加剂,能满足现代人对食品的营养、美味、健康品质要求和膳食理念。
Description
技术领域
本发明属于食品加工技术领域,具体地说是一种鲅鱼酱及其制备方法。
背景技术
鲅鱼酱制作技艺起源于胶东地区,尤其在烟台地区盛行。烟台沿海地区的老百姓从古至今都有制作鲅鱼酱的习惯,每年春天他们都会将捕捞的新鲜的鲅鱼留出一部分制作成酱留作产鱼淡季食用;
现有的鲅鱼酱制作方法单一,口感较差,腥味较重。
为此,本领域技术人员提出了一种鲅鱼酱及其制备方法来解决背景技术提出的问题。
发明内容
为了解决上述技术问题,本发明提供一种鲅鱼酱及其制备方法,以解决现有技术中的问题。
一种鲅鱼酱,包括以下重量份的原料制成:鱼肉5000g、植物油4500g、面酱400k、姜250g、韩国辣酱250g、盐250g、味精50g、白糖150g、老抽50g、辣椒面50g、海米250g、五花肉500、干贝100g、葱段500g、姜片200g、花椒100g、八角100g、香叶10g、香菜100g、豆豉160g和料酒100g。
一种鲅鱼酱的制备方法,其特征在于:包括如下步骤:
S1、选料,选用新鲜的鲅鱼;
S2、处理,将鲅鱼、海米、干贝、五花肉、葱姜和豆豉进行加工;
S3、蒸制,将加工后的鲅鱼放入盛器中进行蒸煮;
S4、粉碎,将蒸煮过后的鲅鱼剁碎成粗茸状;
S5、制作香料油;
S6、炒制,在香料油中加入五花肉炒熟;
S7、调味,加入盐、味精和辣椒面进行调味;
S8、盛装,将调味过后的食料盛入玻璃瓶中保存;
S9、灭菌,将玻璃瓶放入蒸柜中蒸40min后,取出凉透。
优选的,在步骤S1中,所述鲅鱼选用每条1000g的新鲜鲅鱼。
优选的,在步骤S2中,将鲅鱼的肉和刺进行分离,再放入清水中进行清洗备用,海米切成小块,干贝撕成丝状,五花肉切成肉末,葱姜分别切成片和末,豆豉切成末。
优选的,在步骤S3中,在蒸煮鲅鱼的过程中加入葱姜、花椒、八角和料酒,蒸2h。
优选的,所述在步骤S5中,所述香料油的制作包括如下步骤:
S51、选用花生油;
S52、在花生油内加入葱段姜片、花椒、八角、香叶、桂皮和香菜慢火炸制;
S53、待香料炸至干透且不糊时捞出香料,香料油制作完成。
优选的,在步骤S6中,所述炒制包括如下步骤:
S61、在香料油中加入五花肉末炒熟;
S62、加入姜末,慢火炸至干香;
S63、炸出香味后加入豆豉、面酱、海米、干贝丝和切碎的鱼肉慢火细炒;
S64、完成炒制。
与现有技术相比,本发明具有如下有益效果:
1、本发明制作工艺,选料严谨、配料均匀、加工适度、蒸炒有序,极大提升了鱼酱口味和口感,营养全面,多种原料营养成分保留完整,具有独特香味,在咀嚼过程中有极强的韧劲,鲜、香、辣味十足,纯手工物理制作,无化学残留、无添加剂,能满足现代人对食品的营养、美味、健康品质要求和膳食理念。
附图说明
图1为本发明的鲅鱼酱制备流程图。
具体实施方式
下面结合附图和实施例对本发明的实施方式作进一步详细描述。以下实施例用于说明本发明,但不能用来限制本发明的范围。
如图1所示:
实施例一:本发明提供一种鲅鱼酱包括以下重量份的原料制成:鱼肉5000g、植物油4500g、面酱400k、姜250g、韩国辣酱250g、盐250g、味精50g、白糖150g、老抽50g、辣椒面50g、海米250g、五花肉500、干贝100g、葱段500g、姜片200g、花椒100g、八角100g、香叶10g、香菜100g、豆豉160g和料酒100g。
一种鲅鱼酱的制备方法,其特征在于:包括如下步骤:
S1、选料,选用新鲜的鲅鱼;
S2、处理,将鲅鱼、海米、干贝、五花肉、葱姜和豆豉进行加工;
S3、蒸制,将加工后的鲅鱼放入盛器中进行蒸煮;
S4、粉碎,将蒸煮过后的鲅鱼剁碎成粗茸状;
S5、制作香料油;
S6、炒制,在香料油中加入五花肉炒熟;
S7、调味,加入盐、味精和辣椒面进行调味;
S8、盛装,将调味过后的食料盛入玻璃瓶中保存;
S9、灭菌,将玻璃瓶放入蒸柜中蒸40min后,取出凉透。
进一步的,在步骤S1中,所述鲅鱼选用每条1000g的新鲜鲅鱼。
进一步的,在步骤S2中,将鲅鱼的肉和刺进行分离,再放入清水中进行清洗备用,海米切成小块,干贝撕成丝状,五花肉切成肉末,葱姜分别切成片和末,豆豉切成末。
进一步的,在步骤S3中,在蒸煮鲅鱼的过程中加入葱姜、花椒、八角和料酒,蒸2h。
进一步的,所述在步骤S5中,所述香料油的制作包括如下步骤:
S51、选用花生油;
S52、在花生油内加入葱段姜片、花椒、八角、香叶、桂皮和香菜慢火炸制;
S53、待香料炸至干透且不糊时捞出香料,香料油制作完成。
进一步的,在步骤S6中,所述炒制包括如下步骤:
S61、在香料油中加入五花肉末炒熟;
S62、加入姜末,慢火炸至干香;
S63、炸出香味后加入豆豉、面酱、海米、干贝丝和切碎的鱼肉慢火细炒;
S64、完成炒制。
由上可知,针对鲅鱼的特点运用蒸、炒的制作方法有针对性的增香去腥,增加口感,控制油、盐、糖及各类营养成分的含量与配比,满足人体营养成分需要。
挑选20名人员品尝上述方法制备的鲅鱼酱并对鲅鱼酱的口味、香味以及品质进行评价,其评价如下表所示:
通过上表可知,采用本发明的制备方法制备出来的鲅鱼酱口感好,味道香,品质优。
由上可知,本发明的制作工艺,选料严谨、配料均匀、加工适度、蒸炒有序,极大提升了鱼酱口味和口感,营养全面,多种原料营养成分保留完整,具有独特香味,鱼肉看似软烂,但在咀嚼过程中却有极强的韧劲,松散开的丝丝缕缕的各种原料,在香料的碰撞下将鲅鱼酱的鲜、香、辣在味蕾间进一步激发出来,口齿咬合间还带有些许酥脆的颗粒感,纯手工物理制作,无化学残留、无添加剂,能满足现代人对食品“营养、美味、健康”品质要求和膳食理念。
本发明的实施例是为了示例和描述起见而给出的,尽管上面已经示出和描述了本发明的实施例,可以理解的是,上述实施例是示例性的,不能理解为对本发明的限制,本领域的普通技术人员在本发明的范围内可以对上述实施例进行变化、修改、替换和变型。
Claims (7)
1.一种鲅鱼酱,其特征在于:包括以下重量份的原料制成:鱼肉5000g、植物油4500g、面酱400k、姜250g、韩国辣酱250g、盐250g、味精50g、白糖150g、老抽50g、辣椒面50g、海米250g、五花肉500、干贝100g、葱段500g、姜片200g、花椒100g、八角100g、香叶10g、香菜100g、豆豉160g和料酒100g。
2.一种鲅鱼酱的制备方法,其特征在于:包括如下步骤:
S1、选料,选用新鲜的鲅鱼;
S2、处理,将鲅鱼、海米、干贝、五花肉、葱姜和豆豉进行加工;
S3、蒸制,将加工后的鲅鱼放入盛器中进行蒸煮;
S4、粉碎,将蒸煮过后的鲅鱼剁碎成粗茸状;
S5、制作香料油;
S6、炒制,在香料油中加入五花肉炒熟;
S7、调味,加入盐、味精和辣椒面进行调味;
S8、盛装,将调味过后的食料盛入玻璃瓶中保存;
S9、灭菌,将玻璃瓶放入蒸柜中蒸40min后,取出凉透。
3.如权利要求2所述一种鲅鱼酱的制备方法,其特征在于:在步骤S1中,所述鲅鱼选用每条1000g的新鲜鲅鱼。
4.如权利要求2所述一种鲅鱼酱的制备方法,其特征在于:在步骤S2中,将鲅鱼的肉和刺进行分离,再放入清水中进行清洗备用,海米切成小块,干贝撕成丝状,五花肉切成肉末,葱姜分别切成片和末,豆豉切成末。
5.如权利要求2所述一种鲅鱼酱的制备方法,其特征在于:在步骤S3中,在蒸煮鲅鱼的过程中加入葱姜、花椒、八角和料酒,蒸2h。
6.如权利要求2所述一种鲅鱼酱的制备方法,其特征在于:所述在步骤S5中,所述香料油的制作包括如下步骤:
S51、选用花生油;
S52、在花生油内加入葱段姜片、花椒、八角、香叶、桂皮和香菜慢火炸制;
S53、待香料炸至干透且不糊时捞出香料,香料油制作完成。
7.如权利要求2所述一种鲅鱼酱的制备方法,其特征在于:在步骤S6中,所述炒制包括如下步骤:
S61、在香料油中加入五花肉末炒熟;
S62、加入姜末,慢火炸至干香;
S63、炸出香味后加入豆豉、面酱、海米、干贝丝和切碎的鱼肉慢火细炒;
S64、完成炒制。
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