CN103892338A - 一种降血糖酒醉鲫鱼及其制备方法 - Google Patents
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Abstract
本发明公开了一种降血糖酒醉鲫鱼,是由下述重量份的原料制成:鲫鱼140-180、白酒300-350、玉米粒25-30、桂花蜜10-15、桑叶粉6-8、枸杞子4-5、葡萄叶1-2、当归1-2、青钱柳叶2-3、杜仲3-4、牛膝2-3、冰糖草1-2、伸筋草2-3、大麦苗粉10-15、营养粉8-10、箬竹叶和薏仁油适量;本发明将鲫鱼用油炸过使其营养不易流失,将玉米粒饭、桂花蜜塞入鱼肚,箬竹叶裹在鱼外,浸泡在含有中药原料的药酒中,浸泡30-40小时使鱼肉完全入味,酒醉的鲫鱼内外香味浓郁、酒香醉人、口感更佳、风味独特,烹饪鲫鱼时添加营养粉,使其营养更加丰富,保健价值更高。
Description
技术领域
本发明涉及一种保健鱼,尤其涉及一种降血糖酒醉鲫鱼及其制备方法。
背景技术
人们把吃不完的咸鱼用酒泡起来,不但延长了其保质期,更使鱼肉酒香醉人,口感更佳,风味独特,但仅仅只用白酒泡制不能增加鱼肉的营养价值,为此本发明将鱼肉与白酒、中药等原料一起泡制,使鱼肉更具有很好的保健功效。
发明内容
本发明克服了现有技术不足,提供了一种降血糖酒醉鲫鱼及其制备方法。
本发明是通过以下技术方案实现的:
一种降血糖酒醉鲫鱼,是由下述重量份的原料制成:
鲫鱼140-180、白酒300-350、玉米粒25-30、桂花蜜10-15、桑叶粉6-8、枸杞子4-5、葡萄叶1-2、当归1-2、青钱柳叶2-3、杜仲3-4、牛膝2-3、冰糖草1-2、伸筋草2-3、大麦苗粉10-15、营养粉8-10、箬竹叶和薏仁油适量;
所述营养粉是由下述重量比的原料制成:海参:不老草:裙带菜=1:1:6-8,蜂蜜和黄酒适量。
一种降血糖酒醉鲫鱼制备方法,包括以下步骤:
(1)将海参、不老草、裙带菜用沸水漂烫40-60秒,再立即用冰水冷浸,取出去杂洗净,晾干后将蜂蜜均匀抹在原料表面,送入蒸锅,以黄酒代替水来进行蒸制,中火蒸制40-50分钟后取出冷却,冷冻干燥,得到营养粉;
(2)将玉米粒拣杂淘洗干净,用清水浸泡8-10小时,捞出冲洗干净,沥干后送入锅中,拌入桑叶粉,大火蒸熟,取出摊凉,得到米饭;
(3)将新鲜鲫鱼剖肚去杂洗净,用沸水煮10-15分钟去除血水,捞出沥干,用烧热的薏仁油炸至金黄后捞出冷却,将上述米饭与桂花蜜混合均匀,塞入鲫鱼肚中,用洗净的箬竹叶均匀裹在鲫鱼表面;
(4)将枸杞子、葡萄叶、当归等中药原料混合粉碎,加入大麦苗粉,全部送入白酒中,加盖隔水煎煮2-3小时,冷却后得到泡酒;
(5)将上述裹好箬竹叶的鲫鱼浸泡在泡酒中,30-40小时后即可取出鲫鱼,去除鲫鱼内外杂物,洗净后切段,烹饪鲫鱼时加入上述营养粉即可。
不老草:学名草苁蓉,别名列当。拉丁文名Orobanche coerulescens列当科,列当属。人们将其视为长生不老的“神草”,所以称之为“不老草”。
与现有技术相比,本发明的优点是:
本发明将鲫鱼用油炸过使其营养不易流失,将玉米粒饭、桂花蜜塞入鱼肚,箬竹叶裹在鱼外,浸泡在含有中药原料的药酒中,浸泡30-40小时使鱼肉完全入味,酒醉的鲫鱼内外香味浓郁、酒香醉人、口感更佳、风味独特,烹饪鲫鱼时添加营养粉,使其营养更加丰富,保健价值更高。本发明原料中含有桑叶粉和青钱柳叶,具有降血糖功效,适合于血糖高的人食用。
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:
一种降血糖酒醉鲫鱼,是由下述重量(斤)的原料制成:
鲫鱼140、白酒300、玉米粒25、桂花蜜10、桑叶粉6、枸杞子4、葡萄叶1、当归1、青钱柳叶2、杜仲3、牛膝2、冰糖草1、伸筋草2、大麦苗粉10、营养粉8、箬竹叶和薏仁油适量;
所述营养粉是由下述重量比的原料制成:海参:不老草:裙带菜=1:1:6,蜂蜜和黄酒适量。
一种降血糖酒醉鲫鱼制备方法,包括以下步骤:
(1)将海参、不老草、裙带菜用沸水漂烫60秒,再立即用冰水冷浸,取出去杂洗净,晾干后将蜂蜜均匀抹在原料表面,送入蒸锅,以黄酒代替水来进行蒸制,中火蒸制50分钟后取出冷却,冷冻干燥,得到营养粉;
(2)将玉米粒拣杂淘洗干净,用清水浸泡10小时,捞出冲洗干净,沥干后送入锅中,拌入桑叶粉,大火蒸熟,取出摊凉,得到米饭;
(3)将新鲜鲫鱼剖肚去杂洗净,用沸水煮15分钟去除血水,捞出沥干,用烧热的薏仁油炸至金黄后捞出冷却,将上述米饭与桂花蜜混合均匀,塞入鲫鱼肚中,用洗净的箬竹叶均匀裹在鲫鱼表面;
(4)将枸杞子、葡萄叶、当归等中药原料混合粉碎,加入大麦苗粉,全部送入白酒中,加盖隔水煎煮3小时,冷却后得到泡酒;
(5)将上述裹好箬竹叶的鲫鱼浸泡在泡酒中,30小时后即可取出鲫鱼,去除鲫鱼内外杂物,洗净后切段,烹饪鲫鱼时加入上述营养粉即可。
Claims (2)
1.一种降血糖酒醉鲫鱼,其特征在于是由下述重量份的原料制成:
鲫鱼140-180、白酒300-350、玉米粒25-30、桂花蜜10-15、桑叶粉6-8、枸杞子4-5、葡萄叶1-2、当归1-2、青钱柳叶2-3、杜仲3-4、牛膝2-3、冰糖草1-2、伸筋草2-3、大麦苗粉10-15、营养粉8-10、箬竹叶和薏仁油适量;
所述营养粉是由下述重量比的原料制成:海参:不老草:裙带菜=1:1:6-8,蜂蜜和黄酒适量。
2.一种如权利要求1所述的降血糖酒醉鲫鱼制备方法,其特征在于包括以下步骤:
(1)将海参、不老草、裙带菜用沸水漂烫40-60秒,再立即用冰水冷浸,取出去杂洗净,晾干后将蜂蜜均匀抹在原料表面,送入蒸锅,以黄酒代替水来进行蒸制,中火蒸制40-50分钟后取出冷却,冷冻干燥,得到营养粉;
(2)将玉米粒拣杂淘洗干净,用清水浸泡8-10小时,捞出冲洗干净,沥干后送入锅中,拌入桑叶粉,大火蒸熟,取出摊凉,得到米饭;
(3)将新鲜鲫鱼剖肚去杂洗净,用沸水煮10-15分钟去除血水,捞出沥干,用烧热的薏仁油炸至金黄后捞出冷却,将上述米饭与桂花蜜混合均匀,塞入鲫鱼肚中,用洗净的箬竹叶均匀裹在鲫鱼表面;
(4)将枸杞子、葡萄叶、当归等中药原料混合粉碎,加入大麦苗粉,全部送入白酒中,加盖隔水煎煮2-3小时,冷却后得到泡酒;
(5)将上述裹好箬竹叶的鲫鱼浸泡在泡酒中,30-40小时后即可取出鲫鱼,去除鲫鱼内外杂物,洗净后切段,烹饪鲫鱼时加入上述营养粉即可。
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Cited By (5)
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CN104223186A (zh) * | 2014-10-20 | 2014-12-24 | 倪群 | 一种酒香乌枣银鱼干及其制备方法 |
CN104256729A (zh) * | 2014-10-20 | 2015-01-07 | 倪群 | 一种椰奶脆米银鱼及其制备方法 |
CN104256721A (zh) * | 2014-10-20 | 2015-01-07 | 倪群 | 一种果醋银鱼干及其制备方法 |
CN104305343A (zh) * | 2014-10-20 | 2015-01-28 | 倪群 | 一种麦香泡椒银鱼干及其制备方法 |
CN111557416A (zh) * | 2020-04-08 | 2020-08-21 | 上海海洋大学 | 一种大麦若叶鱼脯及其制备方法 |
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CN101703275A (zh) * | 2009-11-23 | 2010-05-12 | 胡衡芝 | 一种黑米酒糟鱼的制作方法 |
CN102687872A (zh) * | 2012-06-08 | 2012-09-26 | 天津泰达酒店有限公司 | 红酒鱼及其制作方法 |
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CN1951233A (zh) * | 2006-09-25 | 2007-04-25 | 林长知 | 红尾鲢鱼的加工方法 |
CN101703275A (zh) * | 2009-11-23 | 2010-05-12 | 胡衡芝 | 一种黑米酒糟鱼的制作方法 |
CN102687872A (zh) * | 2012-06-08 | 2012-09-26 | 天津泰达酒店有限公司 | 红酒鱼及其制作方法 |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104223186A (zh) * | 2014-10-20 | 2014-12-24 | 倪群 | 一种酒香乌枣银鱼干及其制备方法 |
CN104256729A (zh) * | 2014-10-20 | 2015-01-07 | 倪群 | 一种椰奶脆米银鱼及其制备方法 |
CN104256721A (zh) * | 2014-10-20 | 2015-01-07 | 倪群 | 一种果醋银鱼干及其制备方法 |
CN104305343A (zh) * | 2014-10-20 | 2015-01-28 | 倪群 | 一种麦香泡椒银鱼干及其制备方法 |
CN111557416A (zh) * | 2020-04-08 | 2020-08-21 | 上海海洋大学 | 一种大麦若叶鱼脯及其制备方法 |
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