CN107509945A - 黄芪全鱼鱼面及其制备方法 - Google Patents
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Abstract
本发明公开了一种黄芪全鱼鱼面的制备方法,该方法首先将鱼材去鱼头、打鱼鳞、分离鱼骨刺和鱼肉,然后分别将鱼肉制备成鱼糜、将鱼头、鱼鳞、鱼骨刺制备得到鱼汤和鱼骨粉,再从黄芪得到黄芪提取物;最后将上述鱼糜、鱼汤、鱼骨粉、黄芪提取物与面粉、大豆分离蛋白粉、玉米淀粉、生姜汁、食盐混合、和面,经压面、蒸面、凉面、折面、切面、干燥,即得成品。本发明还公开了上述方法制备得到的黄芪全鱼鱼面、本发明方法制备的黄芪全鱼鱼面表面光洁、无花皮、色泽光亮、透亮、有筋度、爽滑性好、不粘牙、有嚼劲,既有鱼面的特征气味,长期食用,又具有保健功效,还具有补充氨基酸和铁、锌、钙等多种人体必需的微量元素的作用。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种黄芪全鱼鱼面及其制备方法。
背景技术
现有技术中,鱼面是以面粉、鱼糜为原料,经过和面、擀面、蒸面、凉面、折面、切面、嗮面等工艺加工制成;这种工艺由于只用了鱼糜,鱼的其它部分如鱼头、鱼鳞和鱼骨刺没有利用,浪费了资源。众所周知,鱼骨刺中含有大量的钙,鱼鳞中含有丰富的蛋白质、脂肪和多种维生素,还有铁、锌、钙和多种人体必需的微量元素,以及胶质,鱼头中含有丰富的卵磷脂,因此营养资源未得以充分利用。
发明内容
本发明的目的在于提供一种黄芪全鱼鱼面及其制备方法。该方法制备的黄芪全鱼鱼面保留了鱼的全部营养成分,不仅具有传统鱼面好的特点,而且风味相对更加浓郁。
为实现上述目的,本发明采用以下的技术方案:
1)原料的选择与预处理:选择新鲜、无污染、无变质的青鱼、草鱼或鲢鱼洗净后去腮、去内脏;切鱼头、打鱼鳞、分离鱼骨刺和鱼肉,将鱼肉倒入捣碎机中进行捣碎,得到鱼糜;
2)熬鱼汤:将鱼头、鱼鳞、鱼骨刺在沸水中熬汤,过滤得到鱼汤和鱼头、鱼鳞、鱼骨刺残留物;
3)鱼骨粉的制备:将鱼头、鱼鳞、鱼骨刺残留物在高压锅中进行灭菌,取出后烘干至水分含量小于4%,用微粉碎机进行粉碎,得到鱼骨粉;
4)黄芪提取物的制备:将黄芪、水按重量比为1:(4~8)在超声波萃取机中进行萃取、过滤,得到黄芪提取物;
5)混合、和面:按重量份,将面粉100份、鱼糜40~60份、鱼汤40~60份、鱼骨粉3~6份、黄芪提取物8~10份、大豆分离蛋白粉2~4份、玉米淀粉3~5份、生姜汁1~3份、食盐2~3份在和面机中进行混合、和面;
6)经压面、蒸面、凉面、折面、切面、干燥,即得黄芪全鱼鱼面。
优选地,步骤2)中,熬汤时间为20~30min。
优选地,步骤3)中,高压锅中灭菌温度为121℃,灭菌时间为20min。
优选地,步骤4)中,黄芪、水按重量比为1:(5~6)。
优选地,步骤5)中,按重量份,面粉100份、鱼糜42~56份、鱼汤40~50份、鱼骨粉4~5份、黄芪提取物8~9份、大豆分离蛋白粉2.5~3.5份、玉米淀粉3.5~4.5份、生姜汁2~2.8份、食盐2.5~3份。
本发明所具有的有益效果:
1)黄芪全鱼鱼面中加入的黄芪提取物具有提高免疫功能、保肝、利尿、抗衰老、抗应急、降压、补气等功效。
2)黄芪全鱼鱼面中加入鱼糜、鱼汤、鱼骨粉等使鱼的营养得到全面利用,特别是生物钙得到全面利用,鱼头中的卵磷脂、鱼骨汤中的胶质得到充分利用。另外,添加大豆分离蛋白粉后使鱼面中八种必需氨基酸得到营养互补和平衡。
3)鱼面中仅加入生姜具有明显的腥味,而再加入黄芪后,由于黄芪与生姜的协同作用,使得全鱼鱼面无鱼腥味,风味优良。
4)黄芪全鱼鱼面的表面光洁、无花皮、色泽光亮、透亮、有筋度、爽滑性好、不粘牙、有嚼劲、有鱼面的特征气味。
具体实施方式
以下结合具体实施例对本发明作进一步详细的说明。
实施例1
1)原料的选择与预处理:选择新鲜、无污染、无变质的青鱼、洗净后去腮、去内脏。切鱼头、打鱼鳞、分离鱼骨刺和鱼肉,将鱼肉倒入捣碎机中进行捣碎,得到鱼糜;
2)熬鱼汤:将鱼头、鱼鳞、鱼骨刺在沸水中熬汤20min,过滤得到鱼汤和鱼头、鱼鳞、鱼骨刺残留物;
3)鱼骨粉的制备:将藕鱼头、鱼鳞、鱼骨刺残留物在高压锅中121℃,20min进行灭菌,取出后在烘箱90℃下烘干至水分含量小于4%,用微粉碎机进行粉碎,得到鱼骨粉;
4)黄芪提取物的制备:将黄芪:水比例等于1:6在超声波萃取机中进行萃取、过滤,得到黄芪提取物;
5)混合、和面:将面粉100份、鱼糜50份、鱼汤42份、鱼骨粉4份、黄芪提取物8份、大豆分离蛋白粉3.5份、玉米淀粉3.5份、生姜汁2份、食盐2.5份在和面机中进行混合、和面;
6)压面:将和好的面团放入压面机中压面8次;
7)蒸面:将压面好的面饼放入蒸笼中蒸煮20min,得到熟鱼面饼;
8)凉面:将熟鱼面饼摊凉2h,摊凉至室温;
9)折面:将摊凉的鱼面饼进行转折;
10)切面:将转折鱼面饼切成0.5cm宽的鱼面。
11)干燥:在烘干机中80℃下烘干至水分含量小于13%,即成黄芪全鱼鱼面。
12)称量、装袋,得到黄芪全鱼鱼面成品。
实施例2
1)原料的选择与预处理:选择新鲜、无污染、无变质的草鱼洗净后去腮、去内脏。切鱼头、打鱼鳞、分离鱼骨刺和鱼肉,将鱼肉倒入捣碎机中进行捣碎,得到鱼糜;
2)熬鱼汤:将鱼头、鱼鳞、鱼骨刺在沸水中熬汤25min,过滤得到鱼汤和鱼头、鱼鳞、鱼骨刺残留物;
3)鱼骨粉的制备:将藕鱼头、鱼鳞、鱼骨刺残留物在高压锅中121℃,20min进行灭菌,取出后在烘箱90℃下烘干至水分含量小于4%,用微粉碎机进行粉碎,得到鱼骨粉;
4)黄芪提取物的制备:将黄芪:水比例等于1:5在超声波萃取机中进行萃取、过滤,得到黄芪提取物;
5)混合、和面:将面粉100份、鱼糜48份、鱼汤44份、鱼骨粉4.5份、黄芪提取物9份、大豆分离蛋白粉3份、玉米淀粉4份、生姜汁2.5份、食盐2.8份在和面机中进行混合、和面;
6)压面:将和好的面团放入压面机中压面8次;
7)蒸面:将压面好的面饼放入蒸笼中蒸煮20min,得到熟鱼面饼;
8)凉面:将熟鱼面饼摊凉2h,摊凉至室温;
9)折面:将摊凉的鱼面饼进行转折;
10)切面:将转折鱼面饼切成0.5cm宽的鱼面。
11)干燥:在烘干机中80℃下烘干至水分含量小于13%,即成黄芪全鱼鱼面。
12)称量、装袋,得到黄芪全鱼鱼面成品。
实施例3
1)原料的选择与预处理:选择新鲜、无污染、无变质的鲢鱼洗净后去腮、去内脏。切鱼头、打鱼鳞、分离鱼骨刺和鱼肉,将鱼肉倒入捣碎机中进行捣碎,得到鱼糜;
2)熬鱼汤:将鱼头、鱼鳞、鱼骨刺在沸水中熬汤30min,过滤得到鱼汤和鱼头、鱼鳞、鱼骨刺残留物;
3)鱼骨粉的制备:将藕鱼头、鱼鳞、鱼骨刺残留物在高压锅中121℃,20min进行灭菌,取出后在烘箱90℃下烘干至水分含量小于4%,用微粉碎机进行粉碎,得到鱼骨粉;
4)黄芪提取物的制备:将黄芪:水比例等于1:7在超声波萃取机中进行萃取、过滤,得到黄芪提取物;
5)混合、和面:将面粉100份、鱼糜55份、鱼汤40份、鱼骨粉4份、黄芪提取物8.5份、大豆分离蛋白粉2.8份、玉米淀粉4.5份、生姜汁2.8份、食盐3份在和面机中进行混合、和面;
6)压面:将和好的面团放入压面机中压面8次;
7)蒸面:将压面好的面饼放入蒸笼中蒸煮20min,得到熟鱼面饼;
8)凉面:将熟鱼面饼摊凉2h,摊凉至室温;
9)折面:将摊凉的鱼面饼进行转折;
10)切面:将转折鱼面饼切成0.5cm宽的鱼面。
11)干燥:在烘干机中80℃下烘干至水分含量小于13%,即成黄芪全鱼鱼面。
12)称量、装袋,得到黄芪全鱼鱼面成品。
上述各实施例得到的黄芪全鱼鱼面无鱼腥味,表面光洁、无花皮、色泽光亮、透亮、有筋度、爽滑性好、不粘牙、有嚼劲,既有鱼面的特征气味,长期食用,又具有提高免疫功能、保肝、利尿、抗衰老、抗应急、降压、补气等功效,还具有补充氨基酸和铁、锌、钙等多种人体必需的微量元素的作用。
Claims (6)
1.一种黄芪全鱼鱼面的制备方法,其特征在于:该方法包括如下步骤:
1)原料的选择与预处理:选择新鲜、无污染、无变质的青鱼、草鱼或鲢鱼洗净后去腮、去内脏;切鱼头、打鱼鳞、分离鱼骨刺和鱼肉,将鱼肉倒入捣碎机中进行捣碎,得到鱼糜;
2)熬鱼汤:将鱼头、鱼鳞、鱼骨刺在沸水中熬汤,过滤得到鱼汤和鱼头、鱼鳞、鱼骨刺残留物;
3)鱼骨粉的制备:将鱼头、鱼鳞、鱼骨刺残留物在高压锅中进行灭菌,取出后烘干至水分含量小于4%,用微粉碎机进行粉碎,得到鱼骨粉;
4)黄芪提取物的制备:将黄芪、水按重量比为1:(4~8)在超声波萃取机中进行萃取、过滤,得到黄芪提取物;
5)混合、和面:按重量份,将面粉100份、鱼糜40~60份、鱼汤40~60份、鱼骨粉3~6份、黄芪提取物8~10份、大豆分离蛋白粉2~4份、玉米淀粉3~5份、生姜汁1~3份、食盐2~3份在和面机中进行混合、和面;
6)经压面、蒸面、凉面、折面、切面、干燥,即得黄芪全鱼鱼面。
2.根据权利要求1所述的黄芪全鱼鱼面的制备方法,其特征在于:
所述步骤2)中,熬汤时间为20~30min。
3.根据权利要求1或2所述的黄芪全鱼鱼面的制备方法,其特征在于:
所述步骤3)中,高压锅中灭菌温度为121℃,灭菌时间为20min。
4.根据权利要求1或2所述的黄芪全鱼鱼面的制备方法,其特征在于:
所述步骤4)中,黄芪、水按重量比为1:(5~6)。
5.根据权利要求1或2所述的黄芪全鱼鱼面的制备方法,其特征在于:
所述所述步骤5)中,按重量份,面粉100份、鱼糜42~56份、鱼汤40~50份、鱼骨粉4~5份、黄芪提取物8~9份、大豆分离蛋白粉2.5~3.5份、玉米淀粉3.5~4.5份、生姜汁2~2.8份、食盐2.5~3份。
6.权利要求1至5任一项所述方法制备的黄芪全鱼鱼面。
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CN113367279A (zh) * | 2021-06-24 | 2021-09-10 | 贵州省水产研究所 | 一种鲟鱼鱼骨面的制作工艺 |
CN113749209A (zh) * | 2020-06-02 | 2021-12-07 | 湖北枫林酒业酿造有限公司 | 鱼汤青稞包制作方法 |
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