CN106307466A - 一种制作鱼子酱用酱料 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
一种制作鱼子酱用酱料,由以下重量份的原料制成:豇豆7.5‑12.5份、黑豆7.5‑12.5份、蚕豆7.5‑12.5份、盐10‑16份、酱油8‑15份、猪血80‑100份、薏仁10‑20份、香菜10‑20份、芹菜10‑20份、胡萝卜5‑8份、山楂5‑8份、中药料10‑25份。本发明的酱料可以避免鱼籽中细菌滋生,保鲜保质期长,在常温下能保持新鲜度5天,而且能避免苍蝇、微生物的污染,使用本发明酱料酱制的鱼籽酱,风味独特,口感美味,香气四溢,鱼籽韧性好,非常有嚼劲,而且酱料包含多种中药成分,被人体吸收,对人体有很好的保健作用。
Description
技术领域
本发明涉及食品酱料技术领域,具体涉及一种制作鱼子酱用酱料。
背景技术
鱼籽是一种营养丰富的食品,其中有大量的蛋白质、钙、磷、铁、维生素和核黄素,也富有胆固醇,是人类大脑和骨髓的良好补充剂、滋长剂。鱼籽每100克含有水分63.85~85.29克;脂肪0.63~4.19克;粗蛋白质12.08~33.01克;粗灰分1.24~2.06克(粗灰分又含有大量的磷酸盐和石灰质,其中磷酸盐的平均含量达到了46%以上,是人脑及骨髓的良好滋补品)。卵中维生素A、B、D的含量也很丰富、而维生素A可以防止眼疾,维生素B可防治脚气和发育不良,维生素D可防治佝偻病。此外,鱼卵中还含有丰富的蛋白质和钙、磷、铁等矿物质,以及大量的脑磷脂一类营养。这些营养素对人体,尤其是对儿童生长发育极为重要,又是我们日常膳食中比较容易缺乏的。
鱼籽酱含有丰富的有价值的营养成份,如:蛋白质(精氨酸蛋白、组氨酸蛋白、异亮氨蛋白、赖氨酸蛋白、蛋氨酸蛋白)、脂肪(胆固醇、磷质)、维生素(维生素A、维生素B、维生素C、维生素B2、维生素B6、维生素PP、维生素B12),还含有钙、铜、镁、铁和磺等微量元素,另外含有淋巴糅和维生素B3酸,具有非常显著的保健作用。
即使是十分注意自已身材的人们也无需放弃享受鱼籽的美味。100克鱼籽中仅含230大卡热量。另外,鱼籽还有安神的作用。它可预防神经崩溃有极好的作用。
目前的鱼籽酱制作过程复杂,而且鱼籽酱制作过程中大都是采用盐、酱油腌制或是再加入一些其他辅料,其美味成度不够高,难以满足人们日益挑剔的味蕾。
发明内容
本发明所要解决的技术问题在于提供一种能使鱼籽保鲜保质期长、风味独特,口感美味,香气四溢的制作鱼子酱用酱料。
本发明所要解决的技术问题采用以下技术方案来实现:
一种制作鱼子酱用酱料,由以下重量份的原料制成:豇豆7.5-12.5份、黑豆7.5-12.5份、蚕豆7.5-12.5份、盐10-16份、酱油8-15份、猪血80-100份、薏仁10-20份、香菜10-20份、芹菜10-20份、胡萝卜5-8份、山楂5-8份、中药料10-25份;
所述的中药料由2-2.5份陈皮、2-2.5份苍术、2-2.5份橘白、4-8.5份棱角、4-8.5份丢了棒、4-8.5份苦楝皮、5-11份生姜、5-11份大蒜头、22.5-28.5份川贝、22.5-28.5份黄莲、22.5-28.5份马槟榔、9-16份白附子、9-16份丹皮酚、9-16份天花粉、2-3份八角、2-3份小茴香、2-3份余甘子、4-9份炉甘石、4-9份党参、4-9份风茄花制成;制备方法如下:
a.将除陈皮、橘白、苦楝皮、八角、小茴香外的各原料混合磨碎成粉末;
b.将陈皮、橘白、苦楝皮、八角、小茴香加入它们重量份10倍清水煎煮2小时,过滤,滤液中加入步骤a制得的粉末,小火熬制50分钟,然后放入-20℃冷库冷藏2小时,取出化开后再小火熬制20分钟,然后旺火收汁得浸膏,浸膏磨成粉末。
一种制作鱼子酱用酱料,制备方法包括如下步骤:
(1)将豇豆、黑豆、蚕豆放入炒锅小火炒香,然后放入猪血中煎煮1小时,然后自然冷却;
(2)将步骤(1)所得物料用纱布过滤掉猪血;
(3)将薏仁、香菜、芹菜、胡萝卜、山楂切碎打粉,然后与步骤2所得物料混合,并加入薏仁、香菜、芹菜、胡萝卜、山楂总重量份5倍清水并加入盐、酱油,然后旺火煮沸,保持沸腾10分钟,然后趁热密封放入缸中,密封2天后取出;
(4)将步骤(3)所得物料取出后置于烈日下暴晒5天,然后与中药料混合,即得酱料。
本发明酱料在使用时,将新鲜的鱼籽洗净后加入本发明酱料混合,并加入适量水煮熟,即可食用,过程简单方便,可大大减少制作鱼籽酱的过程。
本发明的有益效果是:本发明的酱料可以避免鱼籽中细菌滋生,保鲜保质期长,在常温下能保持新鲜度5天,而且能避免苍蝇、微生物的污染,使用本发明酱料酱制的鱼籽酱,风味独特,口感美味,香气四溢,鱼籽韧性好,非常有嚼劲,而且酱料包含多种中药成分,被人体吸收,对人体有很好的保健作用。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种制作鱼子酱用酱料,由以下重量份的原料制成:豇豆10份、黑豆10份、蚕豆10份、盐10份、酱油10份、猪血90份、薏仁15份、香菜15份、芹菜15份、胡萝卜6份、山楂6份、中药料18份;
所述的中药料由2份陈皮、2份苍术、2份橘白、6份棱角、6份丢了棒、6份苦楝皮、8份生姜、8份大蒜头、25份川贝、25份黄莲、25份马槟榔、13份白附子、13份丹皮酚、13份天花粉、2份八角、2份小茴香、2份余甘子、7份炉甘石、7份党参、7份风茄花制成;制备方法如下:
a.将除陈皮、橘白、苦楝皮、八角、小茴香外的各原料混合磨碎成粉末;
b.将陈皮、橘白、苦楝皮、八角、小茴香加入它们重量份10倍清水煎煮2小时,过滤,滤液中加入步骤a制得的粉末,小火熬制50分钟,然后放入-20℃冷库冷藏2小时,取出化开后再小火熬制20分钟,然后旺火收汁得浸膏,浸膏磨成粉末。
一种制作鱼子酱用酱料,制备方法包括如下步骤:
(1)将豇豆、黑豆、蚕豆放入炒锅小火炒香,然后放入猪血中煎煮1小时,然后自然冷却;
(2)将步骤(1)所得物料用纱布过滤掉猪血;
(3)将薏仁、香菜、芹菜、胡萝卜、山楂切碎打粉,然后与步骤2所得物料混合,并加入薏仁、香菜、芹菜、胡萝卜、山楂总重量份5倍清水并加入盐、酱油,然后旺火煮沸,保持沸腾10分钟,然后趁热密封放入缸中,密封2天后取出;
(4)将步骤(3)所得物料取出后置于烈日下暴晒5天,然后与中药料混合,即得酱料。
实施例2
一种制作鱼子酱用酱料,由以下重量份的原料制成:豇豆7.5份、黑豆7.5份、蚕豆7.5份、盐10份、酱油8份、猪血80份、薏仁10份、香菜10份、芹菜10份、胡萝卜5份、山楂5份、中药料10份;
所述的中药料由2份陈皮、2份苍术、2份橘白、4份棱角、4份丢了棒、4份苦楝皮、5份生姜、5份大蒜头、22.5份川贝、22.5份黄莲、22.5份马槟榔、9份白附子、9份丹皮酚、9份天花粉、2份八角、2份小茴香、2份余甘子、4份炉甘石、4份党参、4份风茄花制成;制备方法如下:
a.将除陈皮、橘白、苦楝皮、八角、小茴香外的各原料混合磨碎成粉末;
b.将陈皮、橘白、苦楝皮、八角、小茴香加入它们重量份10倍清水煎煮2小时,过滤,滤液中加入步骤a制得的粉末,小火熬制50分钟,然后放入-20℃冷库冷藏2小时,取出化开后再小火熬制20分钟,然后旺火收汁得浸膏,浸膏磨成粉末。
一种制作鱼子酱用酱料,制备方法包括如下步骤:
(1)将豇豆、黑豆、蚕豆放入炒锅小火炒香,然后放入猪血中煎煮1小时,然后自然冷却;
(2)将步骤(1)所得物料用纱布过滤掉猪血;
(3)将薏仁、香菜、芹菜、胡萝卜、山楂切碎打粉,然后与步骤2所得物料混合,并加入薏仁、香菜、芹菜、胡萝卜、山楂总重量份5倍清水并加入盐、酱油,然后旺火煮沸,保持沸腾10分钟,然后趁热密封放入缸中,密封2天后取出;
(4)将步骤(3)所得物料取出后置于烈日下暴晒5天,然后与中药料混合,即得酱料。
实施例3
一种制作鱼子酱用酱料,由以下重量份的原料制成:豇豆12.5份、黑豆12.5份、蚕豆12.5份、盐16份、酱油15份、猪血100份、薏仁20份、香菜20份、芹菜20份、胡萝卜8份、山楂8份、中药料25份;
所述的中药料由2.5份陈皮、2.5份苍术、2.5份橘白、8.5份棱角、8.5份丢了棒、8.5份苦楝皮、11份生姜、11份大蒜头、28.5份川贝、28.5份黄莲、28.5份马槟榔、16份白附子、16份丹皮酚、16份天花粉、3份八角、3份小茴香、3份余甘子、9份炉甘石、9份党参、9份风茄花制成;制备方法如下:
a.将除陈皮、橘白、苦楝皮、八角、小茴香外的各原料混合磨碎成粉末;
b.将陈皮、橘白、苦楝皮、八角、小茴香加入它们重量份10倍清水煎煮2小时,过滤,滤液中加入步骤a制得的粉末,小火熬制50分钟,然后放入-20℃冷库冷藏2小时,取出化开后再小火熬制20分钟,然后旺火收汁得浸膏,浸膏磨成粉末。
一种制作鱼子酱用酱料,制备方法包括如下步骤:
(1)将豇豆、黑豆、蚕豆放入炒锅小火炒香,然后放入猪血中煎煮1小时,然后自然冷却;
(2)将步骤(1)所得物料用纱布过滤掉猪血;
(3)将薏仁、香菜、芹菜、胡萝卜、山楂切碎打粉,然后与步骤2所得物料混合,并加入薏仁、香菜、芹菜、胡萝卜、山楂总重量份5倍清水并加入盐、酱油,然后旺火煮沸,保持沸腾10分钟,然后趁热密封放入缸中,密封2天后取出;
(4)将步骤(3)所得物料取出后置于烈日下暴晒5天,然后与中药料混合,即得酱料。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种制作鱼子酱用酱料,其特征在于,由以下重量份的原料制成:豇豆7.5-12.5份、黑豆7.5-12.5份、蚕豆7.5-12.5份、盐10-16份、酱油8-15份、猪血80-100份、薏仁10-20份、香菜10-20份、芹菜10-20份、胡萝卜5-8份、山楂5-8份、中药料10-25份;
所述的中药料由2-2.5份陈皮、2-2.5份苍术、2-2.5份橘白、4-8.5份棱角、4-8.5份丢了棒、4-8.5份苦楝皮、5-11份生姜、5-11份大蒜头、22.5-28.5份川贝、22.5-28.5份黄莲、22.5-28.5份马槟榔、9-16份白附子、9-16份丹皮酚、9-16份天花粉、2-3份八角、2-3份小茴香、2-3份余甘子、4-9份炉甘石、4-9份党参、4-9份风茄花制成;制备方法如下:
a.将除陈皮、橘白、苦楝皮、八角、小茴香外的各原料混合磨碎成粉末;
b.将陈皮、橘白、苦楝皮、八角、小茴香加入它们重量份10倍清水煎煮2小时,过滤,滤液中加入步骤a制得的粉末,小火熬制50分钟,然后放入-20℃冷库冷藏2小时,取出化开后再小火熬制20分钟,然后旺火收汁得浸膏,浸膏磨成粉末。
2.根据权利要求1所述的一种制作鱼子酱用酱料,其特征在于,制备方法包括如下步骤:
(1)将豇豆、黑豆、蚕豆放入炒锅小火炒香,然后放入猪血中煎煮1小时,然后自然冷却;
(2)将步骤(1)所得物料用纱布过滤掉猪血;
(3)将薏仁、香菜、芹菜、胡萝卜、山楂切碎打粉,然后与步骤2所得物料混合,并加入薏仁、香菜、芹菜、胡萝卜、山楂总重量份5倍清水并加入盐、酱油,然后旺火煮沸,保持沸腾10分钟,然后趁热密封放入缸中,密封2天后取出;
(4)将步骤(3)所得物料取出后置于烈日下暴晒5天,然后与中药料混合,即得酱料。
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CN101015360A (zh) * | 2007-02-13 | 2007-08-15 | 胡仲君 | 一种鱼子酱及其制备方法 |
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