CN103704668B - 一种香辣毛草鱼酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种香辣毛草鱼酱及其制备方法，是由下述原料制成：毛草鱼、红尖辣椒、大豆、芝麻、山楂片、苦瓜干、瞿麦、钩藤、白芷、芦根、五香血藤、球兰叶、丁葵草、山楂叶、菊芋、葡萄藤、蘡薁根、苹果原醋、花生酱、食盐、花椒粉、胡椒粉、姜蒜末、料酒、植物油适量；本发明香辣毛草鱼酱，香辣酥软，鱼香味融入到酱料中，口味独特，增加山楂、苦瓜片等成分，丰富营养同时，还有清脂减肥、消食化积的作用，配方还有丁葵草具有抗菌作用，增长保质期；五香血藤可以舒筋活血、健脾消食；球兰叶、芦根等均具清热解毒的功效，解决上火问题，食用卫生安全。
Description
技术领域
本发明涉及一种食品加工领域，尤其涉及一种香辣毛草鱼酱及其制备方法。
背景技术
水产类包括各种海鱼、河鱼和其它各种水产动植物，如虾、蟹、蛤蜊、海参、海蜇和海带等。它们是蛋白质、无机盐和维生素的良好来源，味道也非常鲜美，是深受人们欢迎的饮食佳品。
随着生活水平的提高，人们对水产类的需求不仅仅满足于食用新鲜水产类组织，水产制品的加工的多样化越来越得到人们的关注，本发明提供一种香辣毛草鱼酱，满足市场的需求。
发明内容
本发明克服了现有技术不足，提供了一种香辣毛草鱼酱及其制备方法。
本发明是通过以下技术方案实现的：
一种香辣毛草鱼酱，由下述重量份的原料制成：
毛草鱼25-35、红尖辣椒5-10、大豆10-14、芝麻5-11、山楂片6-12、苦瓜干5-10、瞿麦2-3、钩藤1-2、白芷2-3、芦根1-2、五香血藤1-2、球兰叶1-2、丁葵草1-2、山楂叶2-3、菊芋3-5、葡萄藤1-2、蘡薁根1-2、苹果原醋6-9、花生酱10-15、食盐4-8、花椒粉0.5-1、胡椒粉0.5-1、姜蒜末4-8、料酒8-12、植物油适量。
所述的香辣毛草鱼酱的制备方法，包括以下步骤：
（1）、将大豆、芝麻、山楂片、苦瓜干分别研磨成粉混匀，入锅文火炒制熟香，得熟香粉；红尖辣椒除杂洗净切制成片，脱水晒干，加入晒干辣椒片重量的50-80%的熟热植物油，煎炸熟香，捞出辣椒片沥干余油，破碎成粉得辣椒粉，余油待用；
（2）、将瞿麦、钩藤、白芷、芦根、五香血藤、蘡薁根等中药原料混匀破碎至60-80目，加10-15倍水煎煮，过滤去渣，滤液经浓缩超滤，冷却后与料酒混匀，得保健料酒；
（3）、将花椒粉、胡椒粉、姜蒜末入熟油锅中炒至爆香，加入毛草鱼煎炒至金黄色停火，加入保健料酒及其他剩余原料搅拌均匀，静置20-30分钟，加入适量水煮制沸腾，加入辣椒粉、熟香粉、步骤（1）余油搅拌成稠糊，起锅送入蒸汽柜蒸制熟香，即得。
与现有技术相比，本发明的优点是：
本发明香辣毛草鱼酱，香辣酥软，鱼香味融入到酱料中，口味独特，增加山楂、苦瓜片等成分，丰富营养同时，还有清脂减肥、消食化积的作用，配方还有丁葵草具有抗菌作用，增长保质期；五香血藤可以舒筋活血、健脾消食；球兰叶、芦根等均具清热解毒的功效，解决上火问题，食用卫生安全。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种香辣毛草鱼酱，由下述重量（斤）的原料制成：
毛草鱼30、红尖辣椒10、大豆13、芝麻6、山楂片8、苦瓜干10、瞿麦2、钩藤2、白芷3、芦根2、五香血藤1、球兰叶1、丁葵草2、山楂叶2、菊芋4、葡萄藤2、蘡薁根1、苹果原醋8、花生酱12、食盐6、花椒粉0.8、胡椒粉0.6、姜蒜末8、料酒12、植物油适量。
所述的香辣毛草鱼酱的制备方法，包括以下步骤：
（1）、将大豆、芝麻、山楂片、苦瓜干分别研磨成粉混匀，入锅文火炒制熟香，得熟香粉；红尖辣椒除杂洗净切制成片，脱水晒干，加入晒干辣椒片重量的70%的熟热植物油，煎炸熟香，捞出辣椒片沥干余油，破碎成粉得辣椒粉，余油待用；
（2）、将瞿麦、钩藤、白芷、芦根、五香血藤、蘡薁根等中药原料混匀破碎至80目，加15倍水煎煮，过滤去渣，滤液经浓缩超滤，冷却后与料酒混匀，得保健料酒；
（3）、将花椒粉、胡椒粉、姜蒜末入熟油锅中炒至爆香，加入毛草鱼煎炒至金黄色停火，加入保健料酒及其他剩余原料搅拌均匀，静置30分钟，加入适量水煮制沸腾，加入辣椒粉、熟香粉、步骤（1）余油搅拌成稠糊，起锅送入蒸汽柜蒸制熟香，即得。
Claims (2)
1.一种香辣毛草鱼酱，其特征在于是由下述重量份的原料制成：毛草鱼25-35、红尖辣椒5-10、大豆10-14、芝麻5-11、山楂片6-12、苦瓜干5-10、瞿麦2-3、钩藤1-2、白芷2-3、芦根1-2、五香血藤1-2、球兰叶1-2、丁葵草1-2、山楂叶2-3、菊芋3-5、葡萄藤1-2、蘡薁根1-2、苹果原醋6-9、花生酱10-15、食盐4-8、花椒粉0.5-1、胡椒粉0.5-1、姜蒜末4-8、料酒8-12、植物油适量。
2.一种如权利要求1所述的香辣毛草鱼酱的制备方法，其特征在于包括以下步骤：
（1）、将大豆、芝麻、山楂片、苦瓜干分别研磨成粉混匀，入锅文火炒制熟香，得熟香粉；红尖辣椒除杂洗净切制成片，脱水晒干，加入晒干辣椒片重量的50-80%的熟热植物油，煎炸熟香，捞出辣椒片沥干余油，破碎成粉得辣椒粉，余油待用；
（2）、将瞿麦、钩藤、白芷、芦根、五香血藤、蘡薁根、球兰叶、丁葵草、山楂叶、菊芋、葡萄藤混匀破碎至60-80目，加10-15倍水煎煮，过滤去渣，滤液经浓缩超滤，冷却后与料酒混匀，得保健料酒；
（3）、将花椒粉、胡椒粉、姜蒜末入熟油锅中炒至爆香，加入毛草鱼煎炒至金黄色停火，加入保健料酒及其他剩余原料搅拌均匀，静置20-30分钟，加入适量水煮制沸腾，加入辣椒粉、熟香粉、步骤（1）余油搅拌成稠糊，起锅送入蒸汽柜蒸制熟香，即得。
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| CN1250624A (zh) * | 1999-07-17 | 2000-04-19 | 福建省漳州罐头食品总厂 | 香菇鱼酱罐头 |
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