CN103750289A - 一种洋参鲍鱼汤罐头的制作方法 - Google Patents
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- 235000014347 soups Nutrition 0.000 title claims abstract description 30
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 27
- 240000005373 Panax quinquefolius Species 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
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- 235000013372 meat Nutrition 0.000 claims abstract description 8
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 5
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- 238000003860 storage Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
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- 235000016709 nutrition Nutrition 0.000 description 2
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- 241000251468 Actinopterygii Species 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
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- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
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- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
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- 239000002221 antipyretic Substances 0.000 description 1
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- 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
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- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
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Abstract
一种洋参鲍鱼汤罐头的制作方法,鲍鱼肉的重量百分比为80~85%,洋参汤汁的重量百分比为15~20%,精制盐的重量比例为0.5~15%,味精的比例为3~5‰,其加工步骤包括选料、清洗、冰水浸泡、一次洗刷,制取、浸泡、二次洗刷、装罐、加汤、封口,然后进行杀菌、预冷、烘干、入库和保温。利用该制作方法加工的洋参鲍鱼汤,很好的保持了鲍鱼爽脆的口感,并且将西洋参补气养阴、清热生津的功效与鲍鱼养阴平肝固肾很好的结合,使得产品更具营养价值。
Description
技术领域
本发明涉及一种洋参鲍鱼汤罐头的制作方法,属于食品加工领域。
背景技术
鲍鱼是名贵的海珍品之一,肉质细嫩,鲜而不腻;营养丰富,清而味浓,鲍鱼肉中含有鲜灵素I和鲍灵素II,有较强的抑制癌细胞的作用。中医称鲍鱼功效可平肝潜阳,解热明目,止渴通淋;主治肝热上逆,头晕目眩,骨蒸劳热,青肓内障,高血压眼底出血等症。西洋参味甘辛、性凉、微苦,补气养阴,清热生津。用于气虚阴亏,内热,咳喘痰血,虚热烦倦,消渴,口燥咽干。西洋参有抗疲劳、抗氧化、抗应激、抑制血小板聚集、降低血液凝固性的作用。
鲍鱼除了鲜鲍鱼外一般风干成干货或者加工成鲍鱼罐头,干鲍鱼食用前要进行涨发,不仅破坏营养而且鲜美度降低,口感不佳,所以市面上的罐头鲍鱼销量比风干鲍鱼大。鲍鱼入菜一般都是属于滋补菜,会与参、鸡、鱼翅等同煮,市面上的罐头回去后还要再次进行再次加工,对西方顾客造成不便。
发明内容
本发明的目的在于提供种保持鲍鱼鲜脆口感、并且营养搭配合理良好且开罐即食的鲍鱼罐头。
本发明提供的技术方案如下:
一种洋参鲍鱼汤罐头的制作方法,其特征在于:所述鲍鱼肉的重量百分比为80~85%,洋参汤汁的重量百分比为15~20%,精制盐的重量比例为0.5~1.5%,味精的比例为3~5‰,其加工步骤包括选料、冰水浸泡、一次洗刷、清洗、制取、浸泡、二次洗刷、装罐、加汤、封口,然后进行杀菌、预冷、烘干、入库和保温。
具体步骤如下:
(1)选料:选取鲜活的鲍鱼;
(2)冰水浸泡:在0~4℃的水温下浸泡8~12min;
(3)一次洗刷:用刷子洗净贝壳、吸盘、裙边的杂物;
(4)清洗:在温水下清洗;
(5)制取:将鲍鱼去壳,去内脏,去除外套膜、角质以及足周边的黑色素;
(6)浸泡:在常温下浸泡5~10min;
(7)二次洗刷:用刷子洗净鲍鱼肉的背部;
(8)装罐:将鲍鱼装入清洁好的罐中;
(9)加汤:将洋参汤汁与调味料煮沸后冷却到90~95℃后倒入罐中;
(10)封口:对装好鲍鱼和汤汁的罐头进行加热至中心部分90℃左右后排气封口;
(11)杀菌、预冷、入库和保温:110~120℃下杀菌30~35min,预冷至常温后入库,在35~40℃下保温15天检测后包装。
所述洋参汤汁为西洋参与水的比例为1∶5,在150~170℃的文火下熬煮15~20min后加入调味料。
从上述描述可知,本发明的洋参鲍鱼汤罐头可保持鲍鱼鲜脆肉质,并且营业搭配合理,开罐即食且保存期长。
具体实施方式
本发明的一种较佳实施例,
一、制作步骤
(1)选料:选取选取身形完好,无缺损、裂痕的鲜活鲍鱼100KG,进行分级,按带壳重分为40~60g、60~80g两级;
(2)冰水浸泡:在0~4℃的冰水下浸泡10min;
(3)一次洗刷:用硬毛刷子洗净贝壳、吸盘、裙边的杂物;
(4)清洗:在30℃的常温水下清洗;
(5)制取:将鲍鱼去壳,去内脏,去除外套膜、角质以及足周边的黑色素;
(6)浸泡:在常温下清水浸泡8min;
(7)二次洗刷:用软毛刷子洗净鲍鱼肉的背部;
(8)装罐:将制取好的鲍鱼装入清洁好的罐中;
(9)加汤:将洋参汤汁与调味料煮沸后冷却到90~95℃后倒入罐中;
(10)封口:对装好鲍鱼和汤汁的罐头进行加热至中心部分90℃左右后排气封口:
(11)杀菌、预冷、入库和保温:110~120℃下杀菌30~35min,预冷至常温后入库,在35~40℃下保温15天检测后包装。
二、洋参汤汁的制作
西洋参切片,与水的比例为1∶5,在150~170℃的文火下熬煮15min后加入调味料。
上述仅为本发明的一个具体实施例,但本发明的方法并不局限于此,凡利用此方法方法对本发明进行非实质性的改动,均应属于侵犯本发明保护范围的行为。
Claims (3)
1.一种洋参鲍鱼汤罐头的制作方法,其特征在于:所述鲍鱼肉的重量百分比为80~85%,洋参汤汁的重量百分比为15~20%,精制盐的重量比例为0.5~1.5%,味精的比例为3~5‰,其加工步骤包括选料、冰水浸泡、一次洗刷、清洗、制取、浸泡、二次洗刷、装罐、加汤、封口,然后进行杀菌、预冷、烘干、入库和保温。
2.根据权利要求1所述的一种洋参鲍鱼汤罐头的制作方法,其特征在于:具体步骤如下:
(1)选料:选取鲜活的鲍鱼;
(2)冰水浸泡:在0~4℃的水温下浸泡8~12min;
(3)一次洗刷:用刷子洗净贝壳、吸盘、裙边的杂物;
(4)清洗:在温水下清洗;
(5)制取:将鲍鱼去壳,去内脏,去除外套膜、角质以及足周边的黑色素;
(6)浸泡:在常温下浸泡5~10min;
(7)二次洗刷:用刷子洗净鲍鱼肉的背部;
(8)装罐:将鲍鱼装入清洁好的罐中;
(9)加汤:将洋参汤汁与调味料煮沸后冷却到90~95℃后倒入罐中;
(10)封口:对装好鲍鱼和汤汁的罐头进行加热至中心部分90℃左右后排气封口;
(11)杀菌、预冷、入库和保温:110~120℃下杀菌30~35min,预冷至常温后入库,在35~40℃下保温15天检测后包装。
3.根据权利要求1所述的一种洋参鲍鱼汤罐头的制作方法,其特征在于:所述洋参汤汁为西洋参与水的比例为1∶5,在150~170℃的文火下熬煮15~20min后加入调味料。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104273578A (zh) * | 2014-10-14 | 2015-01-14 | 莆田市汇龙海产有限公司 | 一种鲍鱼罐头的制作方法以及由该方法制备得到的鲍鱼罐头 |
CN107625077A (zh) * | 2017-09-30 | 2018-01-26 | 佘延英 | 一种鲍鱼罐头及其制备方法 |
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CN101073419A (zh) * | 2006-05-15 | 2007-11-21 | 青岛康大食品有限公司 | 一种鲍鱼软罐头及其制备方法 |
CN101574157A (zh) * | 2009-06-05 | 2009-11-11 | 泰祥集团技术开发有限公司 | 一种鲍鱼罐头及其生产方法 |
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- 2011-12-31 CN CN201110461965.7A patent/CN103750289A/zh active Pending
Patent Citations (2)
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CN101073419A (zh) * | 2006-05-15 | 2007-11-21 | 青岛康大食品有限公司 | 一种鲍鱼软罐头及其制备方法 |
CN101574157A (zh) * | 2009-06-05 | 2009-11-11 | 泰祥集团技术开发有限公司 | 一种鲍鱼罐头及其生产方法 |
Non-Patent Citations (1)
Title |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104273578A (zh) * | 2014-10-14 | 2015-01-14 | 莆田市汇龙海产有限公司 | 一种鲍鱼罐头的制作方法以及由该方法制备得到的鲍鱼罐头 |
CN107625077A (zh) * | 2017-09-30 | 2018-01-26 | 佘延英 | 一种鲍鱼罐头及其制备方法 |
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