CN103892371B - 一种葡萄甲鱼汤粉及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种葡萄甲鱼汤粉,是由下述重量份的原料制成:甲鱼250-300、葡萄20-30、苦丁茶10-15、柠檬草10-12、迷迭香8-10、党参2-3、黄芪4-5、桂皮2-3、高良姜3-4、熟地黄2-3、黑枸杞4-5、牛膝1-2、乌枣3-4、海藻粉4-6、营养粉8-10、米醋15-20、米酒60-80、芝麻油适量;本发明将难烹饪的甲鱼与中药原料混合炖汤,再将炖好的甲鱼肉和汤冷冻干燥,磨成粉,完全保留了甲鱼的营养,保健价值更高,加工成粉后保质期大大延长,运输方便快捷简单,只需与适量水混合加热就能得到原汁原味的甲鱼汤,添加葡萄、苦丁茶等原料使其香味浓郁,口感更佳,具有广阔的市场价值。
Description
技术领域
本发明涉及一种保健汤粉,尤其涉及一种葡萄甲鱼汤粉及其制备方法。
背景技术
甲鱼具有很好的滋补作用,但烹饪比较麻烦,一般人们自己做甲鱼汤时都难以有很好的味道,造成了浪费,为此本发明将甲鱼与多种食材一起加工处理,制成的甲鱼汤粉不但具有甲鱼的全部营养,保健功效更加显著。
发明内容
本发明克服了现有技术不足,提供了一种葡萄甲鱼汤粉及其制备方法。
本发明是通过以下技术方案实现的:
一种葡萄甲鱼汤粉,是由下述重量份的原料制成:
甲鱼250-300、葡萄20-30、苦丁茶10-15、柠檬草10-12、迷迭香8-10、党参2-3、黄芪4-5、桂皮2-3、高良姜3-4、熟地黄2-3、黑枸杞4-5、牛膝1-2、乌枣3-4、海藻粉4-6、营养粉8-10、米醋15-20、米酒60-80、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,蜂蜜和黄酒适量。
一种葡萄甲鱼汤粉制备方法,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)将甲鱼宰杀后去杂洗净,剁成小块,用沸水焯10-15分钟去除血水,捞出肉块,将党参、黄芪、桂皮等中药原料混合粉碎,与肉块、海藻粉一起送入锅中,倒入米醋和米酒,加入总重量2-3倍的水,大火煮沸后再小火慢炖至肉烂;
(3)将上述炖烂的肉块从汤中捞出,除去骨头,用烧热的芝麻油炸至金黄即可捞出,甲鱼汤过滤去渣,与炸好的肉块分别冷冻干燥,得到肉粉和汤粉;
(4)将新鲜葡萄去皮去籽,与苦丁茶、柠檬草、迷迭香混合粉碎,直接冷冻干燥,得到香粉;
(5)将上述营养粉、肉粉、汤粉、香粉混合均匀,粉碎至80-100目细度,灭菌包装,得到成品。
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:
本发明将难烹饪的甲鱼与中药原料混合炖汤,再将炖好的甲鱼肉和汤冷冻干燥,磨成粉,完全保留了甲鱼的营养,保健价值更高,加工成粉后保质期大大延长,运输方便快捷简单,只需与适量水混合加热就能得到原汁原味的甲鱼汤,添加葡萄、苦丁茶等原料使其香味浓郁,口感更佳,具有广阔的市场价值。
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:
一种葡萄甲鱼汤粉,是由下述重量(斤)的原料制成:
甲鱼250、葡萄20、苦丁茶10、柠檬草10、迷迭香8、党参2、黄芪4、桂皮2、高良姜3、熟地黄2、黑枸杞4、牛膝1、乌枣3、海藻粉4、营养粉8、米醋15、米酒60、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,蜂蜜和黄酒适量。
一种葡萄甲鱼汤粉制备方法,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)将甲鱼宰杀后去杂洗净,剁成小块,用沸水焯15分钟去除血水,捞出肉块,将党参、黄芪、桂皮等中药原料混合粉碎,与肉块、海藻粉一起送入锅中,倒入米醋和米酒,加入总重量2倍的水,大火煮沸后再小火慢炖至肉烂;
(3)将上述炖烂的肉块从汤中捞出,除去骨头,用烧热的芝麻油炸至金黄即可捞出,甲鱼汤过滤去渣,与炸好的肉块分别冷冻干燥,得到肉粉和汤粉;
(4)将新鲜葡萄去皮去籽,与苦丁茶、柠檬草、迷迭香混合粉碎,直接冷冻干燥,得到香粉;
(5)将上述营养粉、肉粉、汤粉、香粉混合均匀,粉碎至100目细度,灭菌包装,得到成品。
Claims (1)
1.一种葡萄甲鱼汤粉,其特征在于是由下述重量份的原料制成:
甲鱼250-300、葡萄20-30、苦丁茶10-15、柠檬草10-12、迷迭香8-10、党参2-3、黄芪4-5、桂皮2-3、高良姜3-4、熟地黄2-3、黑枸杞4-5、牛膝1-2、乌枣3-4、海藻粉4-6、营养粉8-10、米醋15-20、米酒60-80、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,蜂蜜和黄酒适量;
所述的葡萄甲鱼汤粉制备方法,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)将甲鱼宰杀后去杂洗净,剁成小块,用沸水焯10-15分钟去除血水,捞出肉块,将党参、黄芪、桂皮、高良姜、熟地黄、黑枸杞、牛膝和乌枣混合粉碎,与肉块、海藻粉一起送入锅中,倒入米醋和米酒,加入总重量2-3倍的水,大火煮沸后再小火慢炖至肉烂;
(3)将上述炖烂的肉块从汤中捞出,除去骨头,用烧热的芝麻油炸至金黄即可捞出,甲鱼汤过滤去渣,与炸好的肉块分别冷冻干燥,得到肉粉和汤粉;
(4)将新鲜葡萄去皮去籽,与苦丁茶、柠檬草、迷迭香混合粉碎,直接冷冻干燥,得到香粉;
(5)将上述营养粉、肉粉、汤粉、香粉混合均匀,粉碎至80-100目细度,灭菌包装,得到成品。
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CN1385107A (zh) * | 2002-06-06 | 2002-12-18 | 李怀泉 | 一种药膳甲鱼的制作方法 |
CN1628555A (zh) * | 2003-12-16 | 2005-06-22 | 沈鸿昌 | 甲鱼羹 |
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CN1919074A (zh) * | 2006-08-30 | 2007-02-28 | 河北玉兰香保定会馆饮食有限公司 | 一种元鱼食品的加工方法 |
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