CN104839766A - 一种雪樱子清心柠檬生鱼片及其制备方法 - Google Patents
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Abstract
本发明公开了一种雪樱子清心柠檬生鱼片,由下列重量份的原料制成:冷冻旗鱼92-100、蜂王浆冻干粉15-20、红酒3-6、柠檬果肉8-10、苦丁茶4-5、牛肉14-18、云雾果14-15、南瓜籽8-10、雪樱子1.1-1.5、芭蕉芋块茎1.5-2.3、薰衣草1.8-2.1、谷氨酸钠0.2-0.5、磷酸盐0.1-0.2、乳酸菌1-2,300mmol/L CaCl2溶液、田菁胶、木瓜蛋白酶、精盐、糖适量;本发明具有口感独特,保质期长,保健效果好;本发明采用腌渍法解冻,注射法腌渍,工艺独特新颖,增加生鱼肉产品的增值空间和延伸效益;其中添加的雪樱子、芭蕉芋块茎等中药成分,增添了核桃仁健胃消食、生津止渴、补血益气的保健功效。
Description
技术领域
本发明涉及一种保健生鱼片,尤其涉及一种雪樱子清心柠檬生鱼片及其制备方法。
背景技术
随着科学技术的发展,人们对食物营养认识的逐步深人,生食水产食品逐渐成为现代人喜爱的食品之一。
传统的生食水产食品原料肉加工工艺,从原料肉到腌制的过程一般为:解冻—整理—腌制。冷冻原料肉在解冻过程中会受到微生物、时间、氧化等不利条件的影响而降低其营养价值,现实生活中,会将冷冻原料肉放置冷藏室中解冻,解冻的时间非常长,不适合高效生产,或者温水中解冻,该解冻的过程往往也是腐败的过程,解冻质量差。
由于鱼中含有高不饱和脂肪酸,因此生鱼片在贮藏和销售过程中极易被氧化,发生腐败变质,如何保持生食鱼加工生产过程中鱼类鲜度的成为技术难题。
蜂王浆是 5 ~15 日龄工蜂舌腺和上颚腺所分泌出来的一种乳白色或淡黄色,略带香甜味,并有较强酸涩、辛辣气味的乳状液体。近年来研究发现蜂王浆对鲜肉中的细菌有抑制作用,是天然的防腐剂。
发明内容
本发明克服了现有技术中的不足,提供了一种雪樱子清心柠檬生鱼片及其制备方法。
本发明是通过以下技术方案实现的:
一种雪樱子清心柠檬生鱼片,由下列重量份的原料制成:
冷冻旗鱼92-100、蜂王浆冻干粉15-20、红酒3-6、柠檬果肉8-10、苦丁茶4-5、牛肉14-18、云雾果14-15、南瓜籽8-10、雪樱子1.1-1.5、芭蕉芋块茎1.5-2.3、薰衣草1.8-2.1、谷氨酸钠0.2-0.5、磷酸盐0.1-0.2、乳酸菌1-2,300mmol/L CaCl2溶液、田菁胶、木瓜蛋白酶、精盐、糖适量;
所述的一种雪樱子清心柠檬生鱼片的制备方法,其特征在于包括以下步骤:
(1)将雪樱子、芭蕉芋块茎、薰衣草合用4-5倍量的水浸提后浓缩,滤得到汁液,再进行喷雾干燥,得中药粉,南瓜籽入锅炒香,牛肉洗净切块,南瓜籽、牛肉兑水混合榨浆,滤得浆液,并兑入苦丁茶,并拌入溶液质量份1%-2%木瓜蛋白酶,得酶溶液;
(2)取适量盐、糖与谷氨酸钠、磷酸盐、乳酸菌混合倒入盆中,再兑入适量蒸馏水充分溶解开来,制得腌渍液,将冷冻旗鱼浸泡于腌渍液中,直至鱼完全解冻;
(3)将解冻完全的旗鱼从腌渍液中取出,去杂后除骨开片成2片,并将每片鱼肉表面均匀割有开口;将步骤(1)所得的酶溶液均匀涂抹于鱼肉的表面,再向鱼肉内注射适量酶溶液以及占鱼肉重量4%-5%的CaCl2溶液,悬挂腌渍8-10小时;
(4)柠檬果肉、云雾果混合榨浆,滤得浆液,往浆液中加入中药粉、浆液重量0.1%-0.2%的田菁胶以及蜂王浆冻干粉,混合搅拌均匀;
(5)收取步骤(3)所得鱼片,清洗干净,对鱼片进行灭菌处理后,均匀抹敷一层步骤(4)所得物料,最后进行密封、包装,即得。
本发明具有如下优点:
本发明采用在腌制液中边腌制边解冻,是利用腌制液中的添加剂可有效的抑制微生物,降低冷冻原料肉在解冻过程中受到微生物、时间、氧化等不利条件的影响而降低其营养价值,缩短了解冻的时间,同时达到腌渍效果,原料肉质量。
本发明工艺向鱼肉内注射入有CaCl2溶液以及牛肉瓜籽酶溶液,能促进风味物质的渗透和提高产品的感官品质,其中CaCl2浓度对肉类的系水力有显著的影响,显著提高肉类的嫩度,对鱼肉具有一定的嫩化效果。
本发明最末兑鱼片涂抹蜂王浆,蜂王浆作为天然的防腐剂,对鱼肉中的细菌进行有效的抑制,延长了鲜鱼肉的保质期。
本发明添加有雪樱子、芭蕉芋块茎等中药成分,增添了鱼片健胃消食、生津止渴、补血益气的保健功效;
本发明具有口感独特,保质期长,保健效果好;本发明采用腌渍法解冻,注射法腌渍,工艺独特新颖,增加生鱼肉产品的的增值空间和延伸效益。
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1:
一种雪樱子清心柠檬生鱼片,由下列重量份(斤)的原料制成:
冷冻旗鱼100、蜂王浆冻干粉15、红酒3、柠檬果肉10、苦丁茶4、牛肉18、云雾果15、南瓜籽8-10、雪樱1.5、芭蕉芋块茎2.3、薰衣草2.1、谷氨酸钠0.5、磷酸盐0.2、乳酸菌2,300mmol/L CaCl2溶液、田菁胶、木瓜蛋白酶、精盐、糖适量;
所述的一种雪樱子清心柠檬生鱼片的制备方法,其特征在于包括以下步骤:
(1)将雪樱子、芭蕉芋块茎、薰衣草合用4-5倍量的水浸提后浓缩,滤得到汁液,再进行喷雾干燥,得中药粉,南瓜籽入锅炒香,牛肉洗净切块,南瓜籽、牛肉兑水混合榨浆,滤得浆液,并兑入苦丁茶,并拌入溶液质量份1%-2%木瓜蛋白酶,得酶溶液;
(2)取适量盐、糖与谷氨酸钠、磷酸盐、乳酸菌混合倒入盆中,再兑入适量蒸馏水充分溶解开来,制得腌渍液,将冷冻旗鱼浸泡于腌渍液中,直至鱼完全解冻;
(3)将解冻完全的旗鱼从腌渍液中取出,去杂后除骨开片成2片,并将每片鱼肉表面均匀割有开口;将步骤(1)所得的酶溶液均匀涂抹于鱼肉的表面,再向鱼肉内注射适量酶溶液以及占鱼肉重量4%的CaCl2溶液,悬挂腌渍10小时;
(4)柠檬果肉、云雾果混合榨浆,滤得浆液,往浆液中加入中药粉、浆液重量0.1%的田菁胶以及蜂王浆冻干粉,混合搅拌均匀;
(5)收取步骤(3)所得鱼片,清洗干净,对鱼片进行灭菌处理后,均匀抹敷一层步骤(4)所得物料,最后进行密封、包装,即得。
Claims (2)
1.一种雪樱子清心柠檬生鱼片,其特征在于由下列重量份的原料制成:
冷冻旗鱼92-100、蜂王浆冻干粉15-20、红酒3-6、柠檬果肉8-10、苦丁茶4-5、牛肉14-18、云雾果14-15、南瓜籽8-10、雪樱子1.1-1.5、芭蕉芋块茎1.5-2.3、薰衣草1.8-2.1、谷氨酸钠0.2-0.5、磷酸盐0.1-0.2、乳酸菌1-2,300mmol/L CaCl2溶液、田菁胶、木瓜蛋白酶、精盐、糖适量。
2.根据权利要求1所述的一种雪樱子清心柠檬生鱼片的制备方法,其特征在于包括以下步骤:
(1)将雪樱子、芭蕉芋块茎、薰衣草合用4-5倍量的水浸提后浓缩,滤得到汁液,再进行喷雾干燥,得中药粉,南瓜籽入锅炒香,牛肉洗净切块,南瓜籽、牛肉兑水混合榨浆,滤得浆液,并兑入苦丁茶,并拌入溶液质量份1%-2%木瓜蛋白酶,得酶溶液;
(2)取适量盐、糖与谷氨酸钠、磷酸盐、乳酸菌混合倒入盆中,再兑入适量蒸馏水充分溶解开来,制得腌渍液,将冷冻旗鱼浸泡于腌渍液中,直至鱼完全解冻;
(3)将解冻完全的旗鱼从腌渍液中取出,去杂后除骨开片成2片,并将每片鱼肉表面均匀割有开口;将步骤(1)所得的酶溶液均匀涂抹于鱼肉的表面,再向鱼肉内注射适量酶溶液以及占鱼肉重量4%-5%的CaCl2溶液,悬挂腌渍8-10小时;
(4)柠檬果肉、云雾果混合榨浆,滤得浆液,往浆液中加入中药粉、浆液重量0.1%-0.2%的田菁胶以及蜂王浆冻干粉,混合搅拌均匀;
(5)收取步骤(3)所得鱼片,清洗干净,对鱼片进行灭菌处理后,均匀抹敷一层步骤(4)所得物料,最后进行密封、包装,即得。
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CN115336720A (zh) * | 2022-08-23 | 2022-11-15 | 湖南开天新农业科技有限公司 | 一种瘦身鱼鱼面及其制备方法 |
CN115336720B (zh) * | 2022-08-23 | 2023-09-22 | 湖南开天新农业科技有限公司 | 一种瘦身鱼鱼面及其制备方法 |
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