CN107373470A - 五香虾仁的制作方法 - Google Patents
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Abstract
本发明公开了一种五香虾仁的制作方法,包括以下步骤:a、将新鲜小龙虾放入含有白醋的水中进行浸泡;b、将浸泡后的小龙是取出,去头、去尾、剥壳、去虾线,得干净虾仁,备用;c、称取中药原料;将上述原料加入水中进行煎煮;取煎煮液过滤,得过滤液;d、将恢复至常温的过滤液通入到渗透仪中,将虾仁放入渗透仪中进行真空渗透,时间为15‑20分钟;e、将步骤d处理过的是虾仁取出,在其表面包裹一层五香粉;f、然后进行真空冷冻干燥,包装。本发明虾仁,风味独特,口感好,且具有健胃效果,帮助食用者消化。
Description
技术领域
本发明涉及一种五香虾仁的制作方法。
背景技术
虾营养丰富,虾仁中含有20%的蛋白质,是蛋白质含量很高的食品之一,是鱼、蛋、奶的几倍甚至十几倍,虾仁和鱼肉相比,所含的人体必需氨基酸缬氨酸并不高,但却是营养均衡的蛋白质来源,另外,虾仁含有甘氨酸,这种氨基酸的含量越高,虾仁的甜味就越高。虾仁和鱼肉禽肉相比,脂肪含量少,并且几乎不含作为能量来源的动物糖质,虾仁中的胆固醇含量较高,同时含有丰富的能降低人体血清胆固醇的牛磺酸,虾仁含有丰富的钾、碘、镁、磷等微量元素和维生素A等成分。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;虾中含有丰富的镁,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;虾仁体内很重要的一种物质就是虾青素,就是表面红颜色的成分,虾青素是目前发现的最强的一种抗氧化剂,颜色越深说明虾青素含量越高。广泛应用在化妆品、食品添加剂、以及药品中。日本大阪大学的科学家发现,虾体内的虾青素有助于消除因时差反应而产生的“时差症”。
发明内容
本发明目的在于提供一种五香虾仁的制作方法,所得的虾仁具有五香味,同时,还可以健脾养胃。
本发明的方案如下:五香虾仁的制作方法,包括以下步骤:
a、将新鲜小龙虾放入含有白醋的水中进行浸泡,时间为4-5小时,白醋与水的重量比为1:40;
b、将浸泡后的小龙是取出,去头、去尾、剥壳、去虾线,得干净虾仁,备用;
c、称取以下重量份原料:红枣15-20份、莲子10-20份、黄芩6-12份、马尾连12-18份、炮姜炭3-6份、木香5-9份、炒白术4-8份、延胡索5-12份、焦三仙1-4份;将上述原料加入水中进行煎煮,时间为4-5小时;取煎煮液过滤,得过滤液;
d、将恢复至常温的过滤液通入到渗透仪中,将虾仁放入渗透仪中进行真空渗透,时间为15-20分钟;
e、将步骤d处理过的是虾仁取出,在其表面包裹一层五香粉;
f、然后进行真空冷冻干燥,包装。
进一步,包括以下步骤:
a、将新鲜小龙虾放入含有白醋的水中进行浸泡,时间为4小时,白醋与水的重量比为1:40;
b、将浸泡后的小龙是取出,去头、去尾、剥壳、去虾线,得干净虾仁,备用;
c、称取以下重量份原料:红枣18份、莲子12份、黄芩9份、马尾连14份、炮姜炭4份、木香6份、炒白术5份、延胡索9份、焦三仙3份;将上述原料加入水中进行煎煮,时间为4小时;取煎煮液过滤,得过滤液;
d、将恢复至常温的过滤液通入到渗透仪中,将虾仁放入渗透仪中进行真空渗透,时间为18分钟;
e、将步骤d处理过的是虾仁取出,在其表面包裹一层五香粉;
f、然后进行真空冷冻干燥,包装。
进一步,包括以下步骤:
a、将新鲜小龙虾放入含有白醋的水中进行浸泡,时间为4-5小时,白醋与水的重量比为1:40;
b、将浸泡后的小龙是取出,去头、去尾、剥壳、去虾线,得干净虾仁,备用;
c、称取以下重量份原料:红枣19份、莲子14份、黄芩10份、马尾连15份、炮姜炭6份、木香7份、炒白术6份、延胡索9份、焦三仙3份;将上述原料加入水中进行煎煮,时间为4小时;取煎煮液过滤,得过滤液;
d、将恢复至常温的过滤液通入到渗透仪中,将虾仁放入渗透仪中进行真空渗透,时间为16分钟;
e、将步骤d处理过的是虾仁取出,在其表面包裹一层五香粉;
f、然后进行真空冷冻干燥,包装。
进一步,包括以下步骤:
a、将新鲜小龙虾放入含有白醋的水中进行浸泡,时间为5小时,白醋与水的重量比为1:40;
b、将浸泡后的小龙是取出,去头、去尾、剥壳、去虾线,得干净虾仁,备用;
c、称取以下重量份原料:红枣18份、莲子14份、黄芩7份、马尾连16份、炮姜炭4份、木香6份、炒白术5份、延胡索10份、焦三仙4份;将上述原料加入水中进行煎煮,时间为4小时;取煎煮液过滤,得过滤液;
d、将恢复至常温的过滤液通入到渗透仪中,将虾仁放入渗透仪中进行真空渗透,时间为16分钟;
e、将步骤d处理过的是虾仁取出,在其表面包裹一层五香粉;
f、然后进行真空冷冻干燥,包装
本发明通过步骤a处理可有效清除小龙虾中的沙子等污物;通过步骤c、d处理,将中药有效成份渗透到虾仁中,保证中药有效成份的保留。
本发明虾仁,风味独特,口感好,且具有健胃效果,帮助食用者消化。
具体实施方式
下面对本发明做进一步说明。
实施例1
五香虾仁的制作方法,包括以下步骤:
a、将新鲜小龙虾放入含有白醋的水中进行浸泡,时间为4小时,白醋与水的重量比为1:40;
b、将浸泡后的小龙是取出,去头、去尾、剥壳、去虾线,得干净虾仁,备用;
c、称取以下重量份原料:红枣18份、莲子12份、黄芩9份、马尾连14份、炮姜炭4份、木香6份、炒白术5份、延胡索9份、焦三仙3份;将上述原料加入水中进行煎煮,时间为4小时;取煎煮液过滤,得过滤液;
d、将恢复至常温的过滤液通入到渗透仪中,将虾仁放入渗透仪中进行真空渗透,时间为18分钟;
e、将步骤d处理过的是虾仁取出,在其表面包裹一层五香粉;
f、然后进行真空冷冻干燥,包装。
实施例2
五香虾仁的制作方法,包括以下步骤:
a、将新鲜小龙虾放入含有白醋的水中进行浸泡,时间为4-5小时,白醋与水的重量比为1:40;
b、将浸泡后的小龙是取出,去头、去尾、剥壳、去虾线,得干净虾仁,备用;
c、称取以下重量份原料:红枣19份、莲子14份、黄芩10份、马尾连15份、炮姜炭6份、木香7份、炒白术6份、延胡索9份、焦三仙3份;将上述原料加入水中进行煎煮,时间为4小时;取煎煮液过滤,得过滤液;
d、将恢复至常温的过滤液通入到渗透仪中,将虾仁放入渗透仪中进行真空渗透,时间为16分钟;
e、将步骤d处理过的是虾仁取出,在其表面包裹一层五香粉;
f、然后进行真空冷冻干燥,包装。
实施例3
五香虾仁的制作方法,包括以下步骤:
a、将新鲜小龙虾放入含有白醋的水中进行浸泡,时间为5小时,白醋与水的重量比为1:40;
b、将浸泡后的小龙是取出,去头、去尾、剥壳、去虾线,得干净虾仁,备用;
c、称取以下重量份原料:红枣18份、莲子14份、黄芩7份、马尾连16份、炮姜炭4份、木香6份、炒白术5份、延胡索10份、焦三仙4份;将上述原料加入水中进行煎煮,时间为4小时;取煎煮液过滤,得过滤液;
d、将恢复至常温的过滤液通入到渗透仪中,将虾仁放入渗透仪中进行真空渗透,时间为16分钟;
e、将步骤d处理过的是虾仁取出,在其表面包裹一层五香粉;
f、然后进行真空冷冻干燥,包装。
尽管上文对本发明的具体实施方式给予了详细描述和说明,但是应该指明的是,我们可以依据本发明的构想对上述实施方式进行各种等效改变和修改,其所产生的功能作用仍未超出说明书所涵盖的精神时,均应在本发明的保护范围之内。
Claims (4)
1.五香虾仁的制作方法,其特征在于,包括以下步骤:
a、将新鲜小龙虾放入含有白醋的水中进行浸泡,时间为4-5小时,白醋与水的重量比为1:40;
b、将浸泡后的小龙是取出,去头、去尾、剥壳、去虾线,得干净虾仁,备用;
c、称取以下重量份原料:红枣15-20份、莲子10-20份、黄芩6-12份、马尾连12-18份、炮姜炭3-6份、木香5-9份、炒白术4-8份、 延胡索5-12份、焦三仙1-4份;将上述原料加入水中进行煎煮,时间为4-5小时;取煎煮液过滤,得过滤液;
d、将恢复至常温的过滤液通入到渗透仪中,将虾仁放入渗透仪中进行真空渗透,时间为15-20分钟;
e、将步骤d处理过的是虾仁取出,在其表面包裹一层五香粉;
f、然后进行真空冷冻干燥,包装。
2.根据权利要求1所述的五香虾仁的制作方法,其特征在于,包括以下步骤:
a、将新鲜小龙虾放入含有白醋的水中进行浸泡,时间为4小时,白醋与水的重量比为1:40;
b、将浸泡后的小龙是取出,去头、去尾、剥壳、去虾线,得干净虾仁,备用;
c、称取以下重量份原料:红枣18份、莲子12份、黄芩9份、马尾连14份、炮姜炭4份、木香6份、炒白术5份、 延胡索9份、焦三仙3份;将上述原料加入水中进行煎煮,时间为4小时;取煎煮液过滤,得过滤液;
d、将恢复至常温的过滤液通入到渗透仪中,将虾仁放入渗透仪中进行真空渗透,时间为18分钟;
e、将步骤d处理过的是虾仁取出,在其表面包裹一层五香粉;
f、然后进行真空冷冻干燥,包装。
3.根据权利要求1所述的五香虾仁的制作方法,其特征在于,包括以下步骤:
a、将新鲜小龙虾放入含有白醋的水中进行浸泡,时间为4-5小时,白醋与水的重量比为1:40;
b、将浸泡后的小龙是取出,去头、去尾、剥壳、去虾线,得干净虾仁,备用;
c、称取以下重量份原料:红枣19份、莲子14份、黄芩10份、马尾连15份、炮姜炭6份、木香7份、炒白术6份、 延胡索9份、焦三仙3份;将上述原料加入水中进行煎煮,时间为4小时;取煎煮液过滤,得过滤液;
d、将恢复至常温的过滤液通入到渗透仪中,将虾仁放入渗透仪中进行真空渗透,时间为16分钟;
e、将步骤d处理过的是虾仁取出,在其表面包裹一层五香粉;
f、然后进行真空冷冻干燥,包装。
4.根据权利要求1所述的五香虾仁的制作方法,其特征在于,包括以下步骤:
a、将新鲜小龙虾放入含有白醋的水中进行浸泡,时间为5小时,白醋与水的重量比为1:40;
b、将浸泡后的小龙是取出,去头、去尾、剥壳、去虾线,得干净虾仁,备用;
c、称取以下重量份原料:红枣18份、莲子14份、黄芩7份、马尾连16份、炮姜炭4份、木香6份、炒白术5份、 延胡索10份、焦三仙4份;将上述原料加入水中进行煎煮,时间为4小时;取煎煮液过滤,得过滤液;
d、将恢复至常温的过滤液通入到渗透仪中,将虾仁放入渗透仪中进行真空渗透,时间为16分钟;
e、将步骤d处理过的是虾仁取出,在其表面包裹一层五香粉;
f、然后进行真空冷冻干燥,包装。
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CN105361018A (zh) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | 一种辣味虾仁小吃及其加工方法 |
CN105533503A (zh) * | 2015-12-08 | 2016-05-04 | 刘魏 | 一种桂花醉大黄鱼的加工方法 |
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CN1095952A (zh) * | 1993-06-04 | 1994-12-07 | 陈顺志 | 一种新型药茶的生产方法 |
CN103892351A (zh) * | 2014-03-12 | 2014-07-02 | 安徽金鹰农业科技有限公司 | 一种强身酒醉小龙虾仁及其制备方法 |
CN105361018A (zh) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | 一种辣味虾仁小吃及其加工方法 |
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