CN103892344B - 一种降血压醋醉草鱼及其制备方法 - Google Patents
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Abstract
本发明公开了一种降血压醋醉草鱼,是由下述重量份的原料制成:草鱼250-300、白醋400-500、糯米40-50、乳清粉14-18、葛根粉10-15、薄荷叶6-7、罗布麻叶4-5、柿叶2-3、葡萄叶1-2、枸杞叶2-3、杜仲叶3-4、牛蒡叶4-5、柠檬草2-3、甜菊叶7-8、营养粉8-10、箬竹叶和芝麻油适量;本发明将草鱼用油炸过使其营养不易流失,将糯米饭塞入鱼肚,箬竹叶裹在鱼外,浸泡在含有中药原料的药醋中,浸泡30-40小时使鱼肉完全入味,醋醉的草鱼内外香味浓郁、醋香醉人、口感更佳、风味独特,烹饪草鱼时添加营养粉,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,尤其涉及一种降血压醋醉草鱼及其制备方法。
背景技术
人们把吃不完的咸鱼用醋泡起来,不但延长了其保质期,更使鱼肉醋香醉人,口感更佳,风味独特,但仅仅只用白醋泡制不能增加鱼肉的营养价值,为此本发明将鱼肉与白醋、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,提供了一种降血压醋醉草鱼及其制备方法。
本发明是通过以下技术方案实现的:
一种降血压醋醉草鱼,是由下述重量份的原料制成:
草鱼250-300、白醋400-500、糯米40-50、乳清粉14-18、葛根粉10-15、薄荷叶6-7、罗布麻叶4-5、柿叶2-3、葡萄叶1-2、枸杞叶2-3、杜仲叶3-4、牛蒡叶4-5、柠檬草2-3、甜菊叶7-8、营养粉8-10、箬竹叶和芝麻油适量;
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,蜂蜜和黄醋适量。
一种降血压醋醉草鱼制备方法,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,以黄醋代替水来进行蒸制,中火蒸制40-50分钟后取出冷却,冷冻干燥,得到营养粉;
(2)将糯米拣杂淘洗干净,用清水浸泡8-10小时,捞出冲洗干净,沥干后送入锅中,加入乳清粉、葛根粉,搅拌均匀,大火蒸熟后取出摊凉,得到米饭;
(3)将新鲜草鱼剖肚去杂洗净,用沸水煮10-15分钟去除血水,捞出沥干,用烧热的芝麻油炸至金黄后捞出冷却,将上述米饭塞入草鱼肚中,用洗净的箬竹叶均匀裹在草鱼表面;
(4)将薄荷叶、罗布麻叶、柿叶等中药原料混合粉碎,送入白醋中,加盖隔水煎煮2-3小时,冷却后过滤,得到泡醋;
(5)将上述裹好箬竹叶的草鱼浸泡在泡醋中,30-40小时后即可取出草鱼,去除草鱼内外杂物,洗净后切段,烹饪草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Orobanchecoerulescens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:
本发明将草鱼用油炸过使其营养不易流失,将糯米饭塞入鱼肚,箬竹叶裹在鱼外,浸泡在含有中药原料的药醋中,浸泡30-40小时使鱼肉完全入味,醋醉的草鱼内外香味浓郁、醋香醉人、口感更佳、风味独特,烹饪草鱼时添加营养粉,使其营养更加丰富,保健价值更高。本发明白醋具有很好的降血压功效,对于老年病有很好的预防与调节效果。
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:
一种降血压醋醉草鱼,是由下述重量(斤)的原料制成:
草鱼250、白醋400、糯米40、乳清粉14、葛根粉10、薄荷叶6、罗布麻叶4、柿叶2、葡萄叶1、枸杞叶2、杜仲叶3、牛蒡叶4、柠檬草2、甜菊叶7、营养粉8、箬竹叶和芝麻油适量;
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,蜂蜜和黄醋适量。
一种降血压醋醉草鱼制备方法,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,以黄醋代替水来进行蒸制,中火蒸制50分钟后取出冷却,冷冻干燥,得到营养粉;
(2)将糯米拣杂淘洗干净,用清水浸泡10小时,捞出冲洗干净,沥干后送入锅中,加入乳清粉、葛根粉,搅拌均匀,大火蒸熟后取出摊凉,得到米饭;
(3)将新鲜草鱼剖肚去杂洗净,用沸水煮15分钟去除血水,捞出沥干,用烧热的芝麻油炸至金黄后捞出冷却,将上述米饭塞入草鱼肚中,用洗净的箬竹叶均匀裹在草鱼表面;
(4)将薄荷叶、罗布麻叶、柿叶等中药原料混合粉碎,送入白醋中,加盖隔水煎煮3小时,冷却后过滤,得到泡醋;
(5)将上述裹好箬竹叶的草鱼浸泡在泡醋中,30小时后即可取出草鱼,去除草鱼内外杂物,洗净后切段,烹饪草鱼时加入上述营养粉即可。
Claims (1)
1.一种降血压醋醉草鱼,其特征在于是由下述重量份的原料制成:草鱼250-300、白醋400-500、糯米40-50、乳清粉14-18、葛根粉10-15、薄荷叶6-7、罗布麻叶4-5、柿叶2-3、葡萄叶1-2、枸杞叶2-3、杜仲叶3-4、牛蒡叶4-5、柠檬草2-3、甜菊叶7-8、营养粉8-10、箬竹叶和芝麻油适量;
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,蜂蜜和黄醋适量;
所述的降血压醋醉草鱼制备方法,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于表面,送入蒸锅,以黄醋代替水来进行蒸制,中火蒸制40-50分钟后取出冷却,冷冻干燥,得到营养粉;
(2)将糯米拣杂淘洗干净,用清水浸泡8-10小时,捞出冲洗干净,沥干后送入锅中,加入乳清粉、葛根粉,搅拌均匀,大火蒸熟后取出摊凉,得到米饭;
(3)将新鲜草鱼剖肚去杂洗净,用沸水煮10-15分钟去除血水,捞出沥干,用烧热的芝麻油炸至金黄后捞出冷却,将上述米饭塞入草鱼肚中,用洗净的箬竹叶均匀裹在草鱼表面;
(4)将中药原料薄荷叶、罗布麻叶、柿叶、葡萄叶、枸杞叶、杜仲叶、牛蒡叶、柠檬草、甜菊叶混合粉碎,送入白醋中,加盖隔水煎煮2-3小时,冷却后过滤,得到泡醋;
(5)将上述裹好箬竹叶的草鱼浸泡在泡醋中,30-40小时后取出草鱼,去除草鱼内外杂物,洗净后切段,烹饪草鱼时加入上述营养粉即可。
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CN101095532A (zh) * | 2007-07-02 | 2008-01-02 | 宁波大学 | 一种糟鱼的加工方法 |
CN102652566A (zh) * | 2012-02-25 | 2012-09-05 | 何寒 | 一种酥骨鱼的制备方法 |
CN102919894A (zh) * | 2012-11-09 | 2013-02-13 | 江南大学 | 一种可常温保藏的即食糖醋鱼的加工方法 |
CN103355700A (zh) * | 2013-06-21 | 2013-10-23 | 马鞍山牧牛湖水产品有限公司 | 一种解热降脂鱼肉丸包子及其制作方法 |
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CN1304693A (zh) * | 2000-12-12 | 2001-07-25 | 李江 | 富硒北冬虫夏草鱼及其制备方法 |
CN101095532A (zh) * | 2007-07-02 | 2008-01-02 | 宁波大学 | 一种糟鱼的加工方法 |
CN102652566A (zh) * | 2012-02-25 | 2012-09-05 | 何寒 | 一种酥骨鱼的制备方法 |
CN102919894A (zh) * | 2012-11-09 | 2013-02-13 | 江南大学 | 一种可常温保藏的即食糖醋鱼的加工方法 |
CN103355700A (zh) * | 2013-06-21 | 2013-10-23 | 马鞍山牧牛湖水产品有限公司 | 一种解热降脂鱼肉丸包子及其制作方法 |
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