CN108402411A - 一种营养丰富的鲜辣草鱼的加工方法 - Google Patents
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Abstract
本发明涉及一种淡水鱼的加工方法,具体说是一种营养丰富的鲜辣草鱼的加工方法。该方法包括:原料处理、腌制、预煮制、制油、装盘,通过鱼的处理,利用不同的香料调制,降低鱼的腥味,减少营养的损失,再搭配不同的蔬菜,使得鱼清香醇厚、质地细腻均匀,味道绝佳。
Description
技术领域
本发明涉及一种淡水鱼的加工方法,具体说是一种营养丰富的鲜辣草鱼的加工方法。
背景技术
淡水草鱼不但肉质细嫩、味道美,还因它具有营养丰富蛋白质和脂肪的含量 高,保健作用强,含有8种人体不能合成的氨基酸,营养容易被人体吸收,特别 是含有儿童生长不可缺少的碘、锌、钙等微量元素等特点,因此得到广大消费者的喜爱。但这种鱼好吃不好做,一般是用新鲜鱼现吃现作,不但制作麻烦,还会因佐料不全或火候掌握不好,使作出来淡水鱼不好吃;目前,消费市场上鱼产品的种类繁多,口味各异,但都存在共同的缺陷,一是腥味难除,二是香味不足, 三是缺乏回味,均表现为口感欠佳。因此制约了工业化生产的即食淡水鱼的销售,给一些爱吃鱼的人们带来诸多不便,也限制了淡水鱼的销售。
发明内容
为了解决当前技术中存在的问题,本发明提供了一种营养丰富的鲜辣草鱼的加工方法,以除去草鱼鲜味,增加草鱼营养。
本发明是通过如下技术方案实现的:
一种营养丰富的鲜辣草鱼的加工方法,包括:
(1)原料处理:选择健康鲜活的草鱼,先刮去鱼鳍下方的鱼鳞刺穿鱼的心脏,将鱼血放出,再去除剩余鱼鳞,摘除鱼鳃和心脏,在鱼的背部切出刀口;
(2)腌制:将处理好的草鱼浸没在清洗剂中,将鱼腹鱼身涂均匀搓洗,捞出沥干,加入香料腌制20-30min,再将草鱼清洗备用;
(3)预煮制:在锅底加入调味料a,再放入草鱼,加清水后,煮至草鱼熟透;
(4)制油:在锅中将食用油加热至70-90℃,倒入调味料b,炒香后加入步骤(3)中的鱼汤煮开;
(5)装盘:将调味蔬菜均匀铺在盘底,再摆放好步骤(3)煮熟的草鱼,将步骤(4)制好的油淋在草鱼上即可。
进一步地,所述步骤(1)中刀口间距为2-5cm,深度为2-4cm。
进一步地,所述步骤(2)中,以质量份计,清洗剂由以下组分配制而成:啤酒8-10、黄酒3-5、食盐1-2、醋2-4。
进一步地,所述步骤(2)中,以质量份计,香料的制备方法为:取去核的青苹果10-15、柠檬2-3、洋葱8-10、薤白9-12打浆,与53°的酱香型白酒15-20、盐3-15混合即得,香料与草鱼的质量比为3-4:10。
进一步地,所述步骤(3)中,以下质量份计,调料a由以下组分组成:八角3-5、草蔻3-5、白芷1-2、草果5-8、小茴香5-8、老姜8-10、大葱9-12;所述调料a与草鱼质量比为1-2:10。
进一步地,所述步骤(4)中调料b的制备方法为:以质量份计,取野山椒12-15、泡椒3-8、青椒5-8、大蒜1-3混合,切成粒度为0.5-0.8cm的碎末即可;所述调料b与食用油的质量比为2:3;所述鱼汤与食用油的质量比为1:3。
进一步地,所述步骤(5)中,以质量份计,调味蔬菜由以下组分组成:香菜8-12、鱼腥草叶1-3、香葱5-8、嫰姜丝5-8、黄瓜丝5-8、薄荷9-11;所述调味蔬菜与草鱼的质量比为2-3:10;所述油与草鱼的质量比为4-6:10。
本发明的有益效果:
(1)本发明有效降低草鱼腥味,通过鱼的处理,降低鱼本身腥味物质,采用自制清洗剂,有效溶解气味物质,减少草鱼在食用中的不良口感。
(2)本发明提高草鱼营养成分,本发明的香料由取去核的青苹果、柠檬、洋葱、薤白、53°的酱香型白酒、盐混合即得,富含苹果酸、维生素、含硫天然化合物等有效成分,既有良好的抗氧化性,防止草鱼中营养物质的氧化,而且使得腌制后草鱼清新,经制得的油淋下,腥味进一步降低,装盘后搭配蔬菜,增加草鱼口感与营养。
(3)本发明加工简洁,流程清晰,适合流水线大规模生产。
具体实施方式
实施例1
一种营养丰富的鲜辣草鱼的加工方法,包括:
(1)原料处理:选择健康鲜活的1kg草鱼,先刮去鱼鳍下方的鱼鳞刺穿鱼的心脏,将鱼血放出,再去除剩余鱼鳞,摘除鱼鳃和心脏,在鱼的背部按照间距为2cm、深度为2cm切出刀口;
(2)腌制:将啤酒800g、黄酒300g、食盐100g、醋200g混合得到清洗剂,处将理好的草鱼浸没在清洗剂中,把鱼腹鱼身涂均匀搓洗,捞出沥干;将取去核的青苹果100g、柠檬20g、洋葱80g、薤白90g打浆,与53°的酱香型白酒150g、盐30g混合得到香料,取300g香料将草鱼涂抹均匀腌制20min,再将草鱼清洗备用;
(3)预煮制:将八角30g、草蔻30g、白芷10g、草果50g、小茴香50g、老姜80g、大葱90g混合得到调料a;在锅底加入100g调味料a,再放入草鱼,加清水后,煮至草鱼熟透;
(4)制油:取野山椒240g、泡椒60g、青椒100g、大蒜20g混合,切成粒度为0.5cm的碎末得到调料b,取400g调料b与食用油600g混合加热至80℃,加入步骤(3)制得的鱼汤200g煮开即可;
(5)装盘:将香菜80g、鱼腥草叶10g、香葱50g、嫰姜丝50g、黄瓜丝50g、薄荷90g混合得到调味蔬菜;取200g调味蔬菜均匀摆放在盘底,放入煮熟的草鱼,将400g步骤(4)中煮开的油淋到草鱼上。
实施例2
一种营养丰富的鲜辣草鱼的加工方法,包括:
(1)原料处理:选择健康鲜活的2kg草鱼,先刮去鱼鳍下方的鱼鳞刺穿鱼的心脏,将鱼血放出,再去除剩余鱼鳞,摘除鱼鳃和心脏,在鱼的背部按照间距为5cm、深度为4cm切出刀口;
(2)腌制:将啤酒1000g、黄酒500g、食盐200g、醋400g混合得到清洗剂,处将理好的草鱼浸没在清洗剂中,把鱼腹鱼身涂均匀搓洗,捞出沥干;将取去核的青苹果150g、柠檬30g、洋葱100g、薤白120g打浆,与53°的酱香型白酒200g、盐150g混合得到香料,取800g香料将草鱼涂抹均匀腌制20min,再将草鱼清洗备用;
(3)预煮制:将八角50g、草蔻50g、白芷20g、草果80g、小茴香80g、老姜100g、大葱120g混合得到调料a;在锅底加入200g调味料a,再放入草鱼,加清水直至淹没草鱼后,煮至草鱼熟透;
(4)制油:取野山椒300g、泡椒160g、青椒160g、大蒜60g混合,切成粒度为0.8cm的碎末得到调料b,取800g调料b与食用油1200g混合加热至70℃,加入步骤(3)制得的鱼汤400g煮开即可;
(5)装盘:将香菜120g、鱼腥草叶30g、香葱80g、嫰姜丝80g、黄瓜丝80g、薄荷110g混合得到调味蔬菜;取400g调味蔬菜均匀摆放在盘底,放入煮熟的草鱼,将800g步骤(4)中煮开的油淋到草鱼上。。
实施例3
一种营养丰富的鲜辣草鱼的加工方法,包括:
(1)原料处理:选择健康鲜活的1kg草鱼,先刮去鱼鳍下方的鱼鳞刺穿鱼的心脏,将鱼血放出,再去除剩余鱼鳞,摘除鱼鳃和心脏,在鱼的背部按照间距为2cm、深度为4cm切出刀口;
(2)腌制:将啤酒1000g、黄酒500g、食盐200g、醋400g混合得到清洗剂,处将理好的草鱼浸没在清洗剂中,把鱼腹鱼身涂均匀搓洗,捞出沥干;将取去核的青苹果150g、柠檬30g、洋葱100g、薤白120g打浆,与53°的酱香型白酒200g、盐50g混合得到香料,取350g香料将草鱼涂抹均匀腌制20min,再将草鱼清洗备用;
(3)预煮制:将八角40g、草蔻40g、白芷15g、草果60g、小茴香70g、老姜90g、大葱90g混合得到调料a;在锅底加入150g调味料a,再放入草鱼,加清水后,煮至草鱼熟透;
(4)制油:取野山椒260g、泡椒70g、青椒140g、大蒜40g混合,切成粒度为0.6cm的碎末得到调料b,取400g调料b与食用油600g混合加热至90℃,加入步骤(3)制得的鱼汤200g煮开即可;
(5)装盘:将香菜80g、鱼腥草叶10g、香葱50g、嫰姜丝50g、黄瓜丝50g、薄荷90g混合得到调味蔬菜;取200g调味蔬菜均匀摆放在盘底,放入煮熟的草鱼,将500g步骤(4)中煮开的油淋到草鱼上。
试验例
在毕节市七星关区清水铺亮岩村草鱼养殖基地,在同一池塘中选择生长健壮体重相近的草鱼6条,每条鱼体重(900±15.32)g,随机分为对照组、试验组,每组3条,对照组采用常规方法烹制,用的辣味调料主要是辣酱,试验组采用本发明方法烹制,制作完成后每条鱼取样100g烘干,测量其氨基酸的含量,并由50位年龄在12-50岁之间的评审对每条鱼进行口感评分,评分标准为色泽均匀10分、气味清新10分、质地细腻有弹性10分,每组取其平均值。
试验结果:
香味氨基酸含量:
评分结果:
可以看出,相较于对照组,试验组中香味氨基酸中天门冬氨酸的含量提高了12.7%,甘氨酸含量提高了26.7%,丙氨酸的含量提高了16.1%,本发明方法有效保护了草鱼中的营养物质,减少营养物质再加工中的损失,并且有增色增香的作用,具有良好的实用价值。
在此有必要指出的是,以上实施例仅限于对本发明的技术方案做进一步的阐述和说明,并不是对本发明的技术方案的进一步限制。
Claims (7)
1.一种营养丰富的鲜辣草鱼的加工方法,其特征在于,包括:
(1)原料处理:选择健康鲜活的草鱼,先刮去鱼鳍下方的鱼鳞刺穿鱼的心脏,将鱼血放出,再去除剩余鱼鳞,摘除鱼鳃和心脏,在鱼的背部切出刀口;
(2)腌制:将处理好的草鱼浸没在清洗剂中,将鱼腹鱼身涂均匀搓洗,捞出沥干,加入香料腌制20-30min,再将草鱼清洗备用;
(3)预煮制:在锅底加入调味料a,再放入草鱼,加清水后,煮至草鱼熟透;
(4)制油:在锅中将食用油加热至70-90℃,倒入调味料b,炒香后加入步骤(3)中的鱼汤煮开;
(5)装盘:将调味蔬菜均匀铺在盘底,再摆放好步骤(3)煮熟的草鱼,将步骤(4)制好的油淋在草鱼上即可。
2.根据权利要求1所述的营养丰富的鲜辣草鱼的加工方法,其特征在于:所述步骤(1)中刀口间距为2-5cm,深度为2-4cm。
3.根据权利要求1所述的营养丰富的鲜辣草鱼的加工方法,其特征在于,以质量份计,所述步骤(2)中清洗剂由以下组分配制而成:啤酒8-10、黄酒3-5、食盐1-2、醋2-4。
4.根据权利要求1所述的营养丰富的鲜辣草鱼的加工方法,其特征在于,以质量份计,所述步骤(2)中香料的制备方法为:取去核的青苹果10-15、柠檬2-3、洋葱8-10、薤白9-12打浆,与53°的酱香型白酒15-20、盐3-15混合即得,香料与草鱼的质量比为3-4:10。
5.根据权利要求1所述的营养丰富的鲜辣草鱼的加工方法,其特征在于:以下质量份计,所述步骤(3)中调料a由以下组分组成:八角3-5、草蔻3-5、白芷1-2、草果5-8、小茴香5-8、老姜8-10、大葱9-12;所述调料a与草鱼质量比为1-2:10。
6.根据权利要求1所述的营养丰富的鲜辣草鱼的加工方法,其特征在于,所述步骤(4)中调料b的制备方法为:以质量份计,取野山椒12-15、泡椒3-8、青椒5-8、大蒜1-3混合,切成粒度为0.5-0.8cm的碎末即可;所述调料b与食用油的质量比为2:3;所述鱼汤与食用油的质量比为1:3。
7.根据权利要求1所述的营养丰富的鲜辣草鱼的加工方法,其特征在于,所述步骤(5)中,以质量份计,调味蔬菜由以下组分组成:香菜8-12、鱼腥草叶1-3、香葱5-8、嫰姜丝5-8、黄瓜丝5-8、薄荷9-11;所述调味蔬菜与草鱼的质量比为2-3:10;所述油与草鱼的质量比为4-6:10。
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