CN106562375A - 一种柠檬味海米腌渍液的制备方法 - Google Patents
一种柠檬味海米腌渍液的制备方法 Download PDFInfo
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Abstract
本发明属于腌渍食品加工技术领域，涉及一种用柠檬、紫苏、枸杞为主要原料制备成的柠檬味海米腌渍液的制备方法，按重量组份称取柠檬,磨制成柠檬液；将胡萝卜、青萝卜、冬瓜皮、鲜槐树花、枸杞、荷叶熬制成蔬菜汤；将生姜和野蒜磨成姜蒜汁，与柠檬液和蔬菜汤混合，加入鱼露、冰糖和白葡萄酒，搅拌均匀，灭菌5‑10分钟，得腌渍液；其主要原料为：鲜柠檬、胡萝卜、青萝卜、冬瓜皮、鲜槐树花、枸杞、荷叶、生姜、野蒜、鱼露、冰糖和白葡萄酒；加工方法简单，原料易得，产品营养丰富，使用方便，口感鲜美，生产环境友好。
Description
技术领域：
本发明属于腌渍食品加工技术领域，涉及一种以柠檬为主要原料制成柠檬味海米腌渍液的制备方法，具体涉及一种以柠檬、紫苏和枸杞为主要原料制成柠檬味海米腌渍液的制备方法。
背景技术：
海米，即干虾仁，营养丰富,含蛋白质是鱼、蛋、奶的几倍到几十倍；还含有丰富的钾、碘、镁、磷等矿物质及维生素A、氨茶碱等成分,且其肉质松软,易消化,对身体虚弱以及病后需要调养的人是极好的食物，含有丰富的镁,镁对心脏活动具有重要的调节作用,能很好的保护心血管***,它可减少血液中胆固醇含量,防止动脉硬化,同时还能扩张冠状动脉,有利于预防高血压及心肌梗死；虾的通乳作用较强,并且富含磷、钙、对小儿、孕妇尤有补益功效；日本大阪大学的科学家最近发现,海米中的虾青素有助于消除因时差反应而产生的时差症；海米皮有镇静作用,常用来治疗神经衰弱、植物神经功能紊乱诸症；老年人的饭菜里放一些海米,对提高食欲和增强体质都很有好处。目前，市场上海米主要是咸味海米，其含盐量较高，吃盐多会导致血压升高，胆固醇升高，动脉粥样硬化，因此不宜大量食用咸味海米；随着人们养生意识的提高，原味海米逐渐进入人们的视野，但是很多人不喜欢其腥味，且其味道过于单调，因此发明一种含盐量低，无腥味的海米很有市场。中国专利号为201310709894.7公开的一种人参虾米的加工方法，具有保健功效，但其口感单一，添加有色素，且成本较高；柠檬是世界上最有药用价值的水果之一，它富含维生素C、糖类、钙、磷、铁、奎宁酸、柠檬酸、苹果酸、橙皮苷、柚皮苷、香豆精、高量钾元素和低量钠元素等，对人体十分有益，柠檬富有香气，能祛除肉类、水产的腥膻之气，并能使肉质更加细嫩，因此发明一种利用柠檬并添加枸杞等原料制成腌渍液，再对海米进行腌渍，做成柠檬味的海米，口感鲜美，食用方便，营养丰富，目前市场上尚未见此种产品及工艺。
发明内容：
本发明的目的在于克服现有技术存在的缺点，寻求设计一种以柠檬和枸杞等多种食材为主要原料，并添加多种调味料制备成腌渍液的工艺方法，用其腌渍的海米含有柠檬香味。
为了实现上述目的，本发明涉及的柠檬味海米腌渍液的制备工艺是：
(1)按重量组份称取柠檬，用食盐搓洗柠檬表面除去蜡质，洗净后将柠檬切开，皮肉分离，将柠檬皮内侧白色内膜削掉，留其黄色外层部分，切成柠檬皮细丝，放入温水中浸泡100-130分钟，捞出沥干，放入开水中焯熟备用，将柠檬皮细丝与柠檬肉混合放入打浆机中，磨制成柠檬液；
(2)按重量组份称取植物鲜品胡萝卜、青萝卜、冬瓜皮、鲜槐树花、枸杞、荷叶、生姜和野蒜清洗干净，将胡萝卜、青萝卜和冬瓜皮切成块状，放入锅中加入花椒和纯净水，锅中蔬菜与纯净水的重量比为1：3，大火加热，沸腾后，加入鲜槐树花、荷叶和枸杞，小火熬30-40分钟，凉置过滤，取其滤液得蔬菜汤；
(3)将生姜与野蒜磨成姜蒜汁，与柠檬液和蔬菜汤混合，按重量组份加入鱼露、冰糖和白葡萄酒，搅拌均匀，最后用紫外线灭菌5-10分钟，得腌渍液；用于腌渍海米及其他食品，其香味浓郁，味道鲜美，营养丰富。
本发明涉及的柠檬味海米腌渍液的各组份重量配比为：鲜柠檬40-50份，胡萝卜10-20份，青萝卜10-20份，冬瓜皮10-20份，鲜槐树花5-10份，枸杞3-5份，荷叶5-10份，生姜5-10份，野蒜5-10份，花椒1-2份，鱼露40-50份，冰糖3-5份，白葡萄酒20-30份。
本发明与现有技术相比，其加工方法简单，原料易得，产品营养丰富，使用方便，口感鲜美，生产环境友好。
具体实施方式：
下面通过实施例对本发明作进一步描述。
实施例1：
本实施例涉及的柠檬味海米腌渍液中各原料重量组份为：鲜柠檬50份，胡萝卜10份，青萝卜10份，冬瓜皮10份，鲜槐树花10份，枸杞3份，荷叶5份，生姜10份，野蒜5份，花椒1份，鱼露40份，冰糖3份，白葡萄酒30份；制备工艺是：
(1)按重量组份称取柠檬，用食盐搓洗柠檬表面除去蜡质，洗净后将柠檬切开，皮肉分离，将柠檬皮内侧白色内膜削掉，留其黄色外层部分，切成柠檬皮细丝，放入温水中浸泡100-130分钟，捞出沥干，放入开水中焯熟备用，将柠檬皮细丝与柠檬肉混合放入打浆机中，磨制成柠檬液；
(2)按重量组份称取植物鲜品胡萝卜、青萝卜、冬瓜皮、鲜槐树花、枸杞、荷叶、生姜和野蒜清洗干净，将胡萝卜、青萝卜和冬瓜皮切成块状，放入锅中加入花椒和纯净水，锅中蔬菜与纯净水的重量比为1：3，大火加热，沸腾后，加入鲜槐树花、荷叶和枸杞，小火熬30-40分钟，凉置过滤，取其滤液得蔬菜汤；
(3)将生姜与野蒜磨成姜蒜汁，与柠檬液和蔬菜汤混合，按重量组份加入鱼露、冰糖和白葡萄酒，搅拌均匀，最后用紫外线灭菌5-10分钟，得腌渍液；用于腌渍海米及其他食品，其柠檬香味浓郁，味道鲜美，营养丰富。
实施例2：
本实施例与实施例1不同之处在于柠檬味海米腌渍液中各原料重量组份为：鲜柠檬40份，胡萝卜10份，青萝卜20份，冬瓜皮20份，鲜槐树花10份，枸杞5份，荷叶10份，生姜10份，野蒜10份，花椒2份，鱼露40份，冰糖5份，白葡萄酒25份，其制备工艺同实施例1。
实施例3：
本实施例与实施例1不同之处在于柠檬味海米腌渍液中各原料重量组份为：鲜柠檬45份，胡萝卜20份，青萝卜10份，冬瓜皮10份，鲜槐树花5份，枸杞3份，荷叶8份，生姜5份，野蒜5份，花椒1份，鱼露50份，冰糖4份，白葡萄酒20份，其制备工艺同实施例1。
Claims (1)
1.一种柠檬味海米腌渍液的制备方法，其特征在于制备工艺为：
(1)按重量组份称取柠檬，用食盐搓洗柠檬表面除去蜡质，洗净后将柠檬切开，皮肉分离，将柠檬皮内侧白色内膜削掉，留其黄色外层部分，切成柠檬皮细丝，放入温水中浸泡100-130分钟，捞出沥干，放入开水中焯熟备用，将柠檬皮细丝与柠檬肉混合放入打浆机中，磨制成柠檬液；
(2)按重量组份称取植物鲜品胡萝卜、青萝卜、冬瓜皮、鲜槐树花、枸杞、荷叶、生姜和野蒜清洗干净，将胡萝卜、青萝卜和冬瓜皮切成块状，放入锅中加入花椒和纯净水，锅中蔬菜与纯净水的重量比为1：3，大火加热，沸腾后，加入鲜槐树花、荷叶和枸杞，小火熬30-40分钟，凉置过滤，取其滤液得蔬菜汤；
(3)将生姜与野蒜磨成姜蒜汁，与柠檬液和蔬菜汤混合，按重量组份加入鱼露、冰糖和白葡萄酒，搅拌均匀，最后用紫外线灭菌5-10分钟，得腌渍液；
各原料重量组份为：鲜柠檬40-50份，胡萝卜10-20份，青萝卜10-20份，冬瓜皮10-20份，鲜槐树花5-10份，枸杞3-5份，荷叶5-10份，生姜5-10份，野蒜5-10份，花椒1-2份，鱼露40-50份，冰糖3-5份，白葡萄酒20-30份。
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| CN1382483A (zh) * | 2002-05-23 | 2002-12-04 | 刘卫国 | 食用植物组织制成的降糖降压药及其制备方法和用途 |
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| CN105707748A (zh) * | 2016-03-03 | 2016-06-29 | 吴伦 | 一种柠檬味咸鱼及其制备方法 |
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| CN1382483A (zh) * | 2002-05-23 | 2002-12-04 | 刘卫国 | 食用植物组织制成的降糖降压药及其制备方法和用途 |
| CN105685317A (zh) * | 2016-02-22 | 2016-06-22 | 巴马康硒长寿文化发展有限公司 | 富含硒火麻茶及其制备方法 |
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