CN108783358B - 一种木瓜鲫鱼浓汤 - Google Patents
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Abstract
本发明公开了一种木瓜鲫鱼浓汤及其制备方法,所述木瓜鲫鱼浓汤是由木瓜粉和豆粉融入鲫鱼浓浆与芋头泥、南瓜泥、面包渣制成的鲫鱼蔬菜粉中制成的产品,产品没有鲫鱼的腥味,携带方便,用温水冲泡即可饮用,可节省煮粥煲汤的时间,又拥有木瓜原有的色泽和风味,面包渣的加入更是在口感上增添了多层次的味感,产品配方设计满足中老人的需求,对糖尿病人、孕妇和产后人群以及减肥的人们尤为适用。
Description
技术领域
本产品涉及食品加工技术领域,具体涉及一种木瓜鲫鱼浓汤及其制作方法。
背景技术
鲫鱼,性温,味甘,入脾、胃、大肠经。中医认为,鲫鱼有健脾利湿、中和开胃、活血通络、温中下气、通乳之功效,对脾胃虚弱、水肿、溃疡、气管炎、哮喘、糖尿病有很好的滋补食疗作用。鱼鳞,是鱼表皮的变形物,营养丰富,富含丰富的蛋白质,脂肪和维生素。还含有多种人类必须的微量元素、胶质、不饱和脂肪酸,可以起到减少胆固醇在血管壁上积聚的作用,具有预防动脉硬化、高血压和心脏病的功效。鱼鳞含有的胶原蛋白可以有效地被人体吸收,有助于延缓衰老,促进皮肤代谢,具有很好的养颜功效。传统的鲫鱼产品有鲫鱼汤、鲫鱼干、鲫鱼饼等,而鱼鳞产品包括鱼鳞冻、鱼鳞面包、鱼鳞饮料等。
芋头,味辛,性平,归肠、胃经,具有养胃,顺肠通便,解毒,补肝肾,调节中气的作用。芋头富含维生素、碳水化合物、膳食纤维和微量元素等物质,其中氟元素含量较高,具有保护牙齿的作用。经常食用芋头还可以降压降脂,延缓衰老,增强人体免疫力,尤其对于早期的乳腺癌、甲状腺癌有辅助食疗的功效。传统的加工产品包括芋头面粉、芋头饮料、芋头糕、芋头饼干、芋头西米露等食品。
南瓜,性温,味甘,是一种药食同源的植物。南瓜营养价值很高,富含氨基酸、蛋白质、纤维素及维生素等多种营养成分,还含有多糖类等具有保健功能的生物性成分,在增强免疫力和降血糖、降血脂等医学领域应用广泛。经常食用南瓜有助于降三高、保护视力、抗氧化、保胎、预防骨质疏松等功效。南瓜的相关产品包括南瓜果脯、南瓜凉皮、南瓜面、南瓜饼、南瓜面条、南瓜粥等。
面包渣是全麦主食面包经烘烤和粉碎而制成的食品。含有蛋白质、脂肪、碳水化合物、少量维生素及钙、钾、镁、锌等矿物质,易于消化、吸收。
木瓜,性温、味酸,入肝、脾经。中医认为木瓜能滋补肝脾、化湿和胃、降压解酒、舒筋活络、通乳下奶。木瓜含丰富的木瓜多糖、木瓜酵素、木瓜蛋白酶、凝乳蛋白酶、胡萝卜素等,并含十七种以上氨基酸及多种营养元素,是世界公认的丰胸佳品。木瓜含的低聚糖、多糖等具有促进肠道有益菌的增殖、增强免疫力、降血糖、降血脂、等作用;木瓜中的果胶物质抗辐射,并能促进人体对重金属盐的分解,有稳定维生素C的作用。传统的木瓜加工产品有木瓜果脯、木瓜粉、木瓜酱、木瓜罐头、木瓜饮料、木瓜果酒、木瓜果醋等。
豆粉是大豆经烘烤和粉碎而制成的食品。大豆蛋白质含量高达40%,是优质蛋白质,是植物性食物当中最合理、最接近于人体所需比例的。
目前国内关于鲫鱼的做法为红烧,也有部分如产后妇女炖食鲫鱼汤,用于补虚通乳,但鲫鱼汤的做法以及功能单一,如专利CN105918992A公开一种益胃生津,养颜补血的功效的鲫鱼汤;CN104273588A公开一种补肝明目鲫鱼汤;CN105285847A公开一种壮阳补气、利水消肿功能的北芪鲫鱼汤;CN104351853A公开一种下奶功效好的下奶鲫鱼汤,等等,且均存在携带不方便问题,而且这些鲫鱼汤虽然保持了原汁原味,但是腥味难以完全除去。女性乳腺癌是发病率最高的恶行肿瘤,乳腺癌的发病率不断上升,在日常生活中预防乳腺癌显得尤为重要,此外妇女产后内分泌功能紊乱,导致脂肪代谢失调,肥胖也成为女性的梦魇。
发明内容
本发明的目的是提供一种木瓜鲫鱼浓汤及其制备方法,研制出一种营养物质丰富且易吸收的没有鲫鱼腥味的木瓜鲫鱼浓汤,且该木瓜鲫鱼浓汤还有助于产妇恢复等功效。
本发明采用以下技术方案:
本发明提供一种木瓜鲫鱼浓汤,包含鲫鱼蔬菜粉、木瓜粉、豆粉,其中鲫鱼蔬菜粉是鲫鱼浓浆、芋头泥、南瓜泥和面包渣经造粒后干燥打粉过筛所得;所述鲫鱼浓浆、芋头泥、南瓜泥和面包渣的质量比为(9~13):(5~9):(2~4):(2.2~3.0),所述鲫鱼蔬菜粉、木瓜粉、豆粉的质量比为(8.3~9.3):(3.1~4.1):(0.5~1.5)。
优选地,所述鲫鱼浓浆、芋头泥、南瓜泥和面包渣的质量比为11:7:3:2.6,所述鲫鱼蔬菜粉、木瓜粉、豆粉的质量比为8.8:3.6:1。
本发明还提供了一种木瓜鲫鱼浓汤的制备方法,包含以下步骤:
1)原料的处理和加工:
鲫鱼浓浆:将新鲜的活鲫鱼泡在盐水中一定时间,处死后,除去内脏,剔除鱼腥线,保留鱼鳞。将处理好的鲫鱼用油煎一下,加入鲫鱼质量6~10倍(g/mL)的90~95℃开水,用大火熬煮直至鱼汤呈奶白色后改为慢火炖20~30min,固液分离后,得鲫鱼浓浆;
将新鲜的活鲫鱼盐水中浸泡,盐水通过鱼鳃浸入血液,可以减弱土腥味;剔除鲫鱼的鱼腥线,也是为了除去附着在鱼腥线小孔里的土腥味;鲫鱼浓浆的熬制工艺对营养成分及口感影响较大,研究发现,加入鲫鱼质量6~10倍(g/mL)的90~95℃开水,熬煮直至汤呈奶白色后改为慢火炖,鲫鱼汤中蛋白质的溶出率最高;加热时间过长,蛋白质部分水解生成肽、氨基酸等产物,进而丧失过多的挥发性的风味物质;加热时间过短,蛋白质的溶出率又达不到最完全;加水量过少,蛋白质的溶出量会受到限制;加水量过多时,不仅会在熬汤过程中消耗过多的能量,还会影响后续的造粒、干燥等工序,最终影响到产品的风味。
南瓜泥和芋头泥:南瓜和芋头蒸20~25min,打成浆泥状;
不同的烹饪方法对南瓜泥和芋头泥的营养品质有着一定的影响,对于南瓜而言,本发明通过蒸法,而不采用煮食等其它方式,蒸制的南瓜颜色外观较为鲜艳呈金黄色,更具有南瓜的清香味,有原汁原味的感觉。而且蒸制的南瓜中胡萝卜素损耗小,Vc的含量损失较小,也可减少可溶性多糖的流失;对于芋头而言,先去皮再蒸制,可以缩短蒸制时间,使芋头的粘度增大***,方便后续的制浆泥。
面包渣:面包渣烘烤粉碎后,过40~60目筛。
面包渣过40~60目筛,过筛后粒径的大小一,主要是考虑到方便后续的造粒和干燥。
木瓜粉:木瓜果肉切块,冻透后,采用真空冷冻干燥处理,超细粉碎后过180~200目筛;
木瓜丰富的木瓜酵素、木瓜蛋白酶、凝乳蛋白酶、胡萝卜素等,含十七种以上氨基酸及多种营养元素,本发明添加的木瓜粉是木瓜果肉采用真空冷冻干燥处理,超细粉碎而成,可以使木瓜中的13种珍贵营养成分保留达98%以上,保证了木瓜的营养成分、色泽和风味。本发明将木瓜果肉切块,冻透后,经真空冷冻干燥处理后打粉,然后选用180~200目筛子过筛,使得到合适粒径等级的颗粒或粉末,可以使产品冲服时木瓜中活性物质充分的溶解出来,和豆粉更易融合均匀。
2)合料、干燥、打粉
将步骤1)所得的鲫鱼浓浆、芋头泥、南瓜泥和面包渣的质量比为(9~13):(5~9):(2~4):(2.2~3.0)混合均匀,70~75℃干燥室内干燥80~90min,过90~110目筛后,得鲫鱼蔬菜粉;
本发明通过公开的上述质量比混合,主要是考虑借助芋头泥、南瓜泥和面包渣的甜味和香味冲淡鲫鱼浓浆的腥味,以保证终产品的风味。经过上述条件干燥处理一方面可以减少南瓜中维生素、粗纤维的损失,另一方面鲫鱼蔬菜粉统一过90~110目筛,可以使得制备的成品用开水冲服时具有很好的均一性,面包渣加水后刚开始吃起来略有酥脆的口感,慢慢会吸水膨胀,使口感上呈现多层次风味。如果鲫鱼蔬菜粉低于80目筛,会影响浓汤整体的稳定性,而高于120目筛,口感上基本上失去了多层次的味感。
3)调配、包装
将步骤2)所得的鲫鱼蔬菜粉、木瓜粉、豆粉的质量比为(8.3~9.3):(3.1~4.1):(0.5~1.5)混合均匀,每份18g,进行独立真空包装。
本发明通过上述公开的比例将鲫鱼蔬菜粉和木瓜粉、豆粉混合,豆粉和木瓜粉可以进一步从嗅觉、视觉和味觉上完全掩盖鲫鱼浓浆的腥味,使得最终产品口感风味更佳。
优选地,步骤1)中,鲫鱼浓浆的制备方法为:将新鲜的活鲫鱼盐水中浸泡一定时间,处死后处死保留鱼鳞,除去内脏,剔除鱼腥线;将处理好的鲫鱼煎约4~5min,加入鲫鱼质量6~10倍(g/mL)的90~95℃开水,用大火熬煮直至鱼汤呈奶白色后改为慢火炖20~30min;在紫外照射条件下,冷却,固液分离后,得鲫鱼浓浆。
优选地,步骤1)中,处理好的保留鱼鳞的鲫鱼中加入鲫鱼质量8倍(g/mL)90~95℃.用大火熬煮直至鱼汤呈奶白色后改为慢火炖25min。
优选地,步骤1)中,南瓜和芋头分别蒸20min。
优选地,步骤1)中,木瓜果肉的干燥为真空冷冻干燥,过180~200目筛。
优选地,步骤1)中,面包渣烘烤粉碎后,过40目筛。
优选地,步骤2)中,所述鲫鱼浓浆、芋头泥、南瓜泥和面包渣的质量比为11:7:3:2.6;干燥条件为干燥室内7 5℃干燥80min;过100目筛。
优选地,步骤3)中,所述鲫鱼蔬菜粉、木瓜粉、豆粉的质量比为8.8:3.6:1。
优选地,所述木瓜鲫鱼浓汤用200mL的温水冲泡。
本发明营养机理为:
鱼鱗营养丰富,其中有机物占41%-55%,钙盐为38%-46%。有机物中主要是蛋白质,其中蛋白质主要是胶原蛋白和鱼鱗硬蛋白,约占蛋白总量的20%-40%;钙离子主要以羟基鱗灰石的形式存在,羟基磷灰石是构成人体骨骼的重要组成物质,具有促进骨骼生长,预防骨质疏松的作用。鱼鱗中还有卵磷脂,卵磷脂具有增强记忆力、预防心脑血管疾病等作用;鱼鳞中还含有鱼鳞胶,鱼鱗胶中含有大量的甘氨酸、丙氨酸、脯氨酸等氨基酸,可有效地补充人体所需氨基酸,具有滋阴止血的功效。同时,鱼鱗胶具有保护胶体的作用,乳化力强,既有助于食物消化,又可抑制牛奶、豆浆等蛋白质因胃酸而引起的凝聚作用;鲫鱼所含的蛋白质优质且易于消化吸收,产后妇女食卿鱼汤,可补虚通乳,有很好的滋补食疗作用。
芋头含有大量的粗蛋白和氨基酸,其中有七种是人体必需氨基酸,芋头中含有大量的水溶性多糖,其中多为杂多糖,具有清除自由基,防止血细胞溶血,抗氧化的功能,还可以减少胆固醇,起到降脂的作用。芋头中还含有芋头蛋白,芋头蛋白中蛋白质含量极高。
南瓜中富含南瓜多糖、膳食纤维、果胶等。南瓜多糖是预防糖尿病的活性成分,它直接参与了降血糖、降血脂等有关活动;南瓜果胶含量极高,具有极好的吸附性能,能粘结并有效消除体内的细菌毒性和铅、汞等重金属及放射性元素。膳食纤维中的戊聚糖具有良好的润肠通便功能。在医学上,戊聚糖具有预防和控制乳腺癌、减肥、降血压和降血糖的作用;南瓜果肉中含有的细胞色素,可以增加Clu-2的含量,促进人体胰岛素的分泌,降低糖水平;南瓜中含大量维生素、氨基酸和各种微量元素,维生素包括维生素B族、维生素E、维生素C和胡萝卜素等;氨基酸主要是赖氨酸和瓜氨酸;微量元素含量极高,可有效地对人体进行机体保护并及时补充所需的营养物质和微量元素,提高机体免疫力。
面包渣是全麦主食面包经烘烤和粉碎而制成的,含有丰富的膳食纤维、不饱和脂肪酸和矿物质,易于消化,不会对胃肠造成损害。
木瓜果肉中含有多糖、木瓜蛋白酶、膳食纤维和木瓜酵素等物质,其中多糖大多为水溶性多糖,具有抗氧化的作用;木瓜酵素具有超强的清除自由基的能力,有较强的抗氧化功能,且可帮助消化、解毒、防治疾病、美容养颜;木瓜中的番木瓜碱具有抗菌的作用,可用于提高免疫力;木瓜中的凝乳酶有通乳的作用,对孕妇和产后人群尤为适用。
豆粉由于大豆经过加热和粉碎既改善了香味,也可提高其消化率。大豆蛋白质含量高,含有人体所必需的氨基酸,其中赖氨酸的含量高于谷物,是植物性食物当中最合理、最接近于人体所需比例的,豆粉中含有大豆异黄酮,大豆异黄酮是植物***,长期食用可以预防乳腺癌、***癌,可以预防骨质疏松,可以减轻或避免引起更年期综合症。
本发明的有益效果
(1)本发明的木瓜鲫鱼浓汤,采用木瓜、豆粉融入鲫鱼与芋头、南瓜、面包渣多种食材制成的产品,芋头、南瓜和面包渣的香味和甜味可以从嗅觉上冲淡鲫鱼的腥味,另外豆粉的豆味和木瓜粉的清香更深层地从嗅觉、视觉和味觉上掩盖了鲫鱼的腥味,使得产品没有鲫鱼的腥味。
另外,本发明产品在口感上是微甜的,其甜度基本上完全依靠芋头、南瓜和木瓜等自身的甜度进行调节,其中芋头中含有大量的水溶性多糖,其中多为杂多糖,可以减少胆固醇,起到降脂的作用;南瓜多糖是预防糖尿病的活性成分,可直接参与降血糖、降血脂等有关活动。所以产品不仅甜度适宜而且满足中老人的需求,对糖尿病人、孕妇和产后人群以及减肥的人们尤为适用。
(2)本发明制备鲫鱼浓浆时,保留了鱼鳞,鱼鱗胶具有保护胶体、乳化力强,一方面有助于食物消化,另一方面可抑制豆粉等蛋白质因胃酸而引起的凝聚作用;此外,通过开水冲服的产品,木瓜中的木瓜蛋白酶、木瓜酵素溶解于豆粉、芋头中,使得芋头中的粗蛋白和豆粉中的大分子蛋白质降解为小分子的多肽或氨基酸,从而使产品氨基酸态氮含量增加显著增加了营养性,同时也使得产品营养更易于吸收。还有面包渣含有丰富的膳食纤维、不饱和脂肪酸和矿物质,同样也有助于肠胃消化。
(3)鲫鱼中含有大量的胶原蛋白,鱼鳞中含有大量的卵磷脂,胶原蛋白和卵磷脂有助于机体组织细胞的修复和构建,鲫鱼浓浆所含的蛋白质优质且易于消化吸收,有好的滋补食疗作用,可增强抗病能力;木瓜中的凝乳酶有通乳下奶的作用,木瓜与鲫鱼搭配,则有助于产妇催乳和产后修复;南瓜、面包渣含丰富的膳食纤维,膳食纤维中的戊聚糖和豆粉中的大豆异黄酮复配可以很好的预防和控制乳腺癌的发生,同时还可以预防骨质疏松,减轻或避免引起更年期综合症。
(4)鲫鱼中含有丰富的胶原蛋白,芋头、南瓜和木瓜均含有大量维生素C,维生素C有助于促进人体对胶原蛋白的吸收,所以本发明产品最大限度地提高了胶原蛋白的吸收利用率。
(5)豆粉的蛋白质缺乏蛋氨酸和赖氨酸,这两种成分在鲫鱼中却较为丰富,鲫鱼的蛋白质中苯丙氨酸含量较少,但豆粉中含量较多,所以本发明鲫鱼和豆粉中各自富含的蛋白质可以取长补短,使产品中蛋白质种类更加丰富。
(6)本发明中面包渣加水后刚开始吃起来略有酥脆的口感,慢慢会吸水膨胀,使口感上呈现多层次风味。本发明产品方便携带,用温水冲泡即可食用,可以节省煮粥煲汤的时间。
具体实施方式
应该指出,以下详细说明都是示例性的,旨在对本发明提供进一步的说明。除非另有指明,本文使用的所有技术和科学术语具有与本发明所属技术领域的普通技术人员通常理解的相同含义。
需要注意的是,这里所使用的术语仅是为了描述具体实施方式,而非意图限制根据本发明的示例性实施方式。如在这里所使用的,除非上下文另外明确指出,否则单数形式也意图包括复数形式,此外,还应当理解的是,当在本说明书中使用术语“包含”和/或“包括”时,其指明存在特征、步骤、操作和/或它们的组合。
实施例1
一种木瓜鲫鱼汤的制备方法:
(1)原料的处理和加工
将新鲜的活鲫鱼盐水中浸泡一定时间,处死后处死保留鱼鳞,除去内脏,剔除鱼腥线;将处理好的鲫鱼煎约4~5min,加入鲫鱼质量8倍(g/mL)的90~95℃开水,用大火熬煮直至鱼汤呈奶白色后改为慢火炖25min;在紫外照射条件下,冷却,固液分离后,得鲫鱼浓浆;
南瓜泥:将南瓜洗净后切块,放入蒸锅,大火蒸20min,紫外照射条件下,将蒸熟后南瓜取出晾凉,去皮后,打成浆泥状,备用;
芋头泥:将芋头洗净后,用刀削去表皮,放入蒸锅,大火蒸20min,紫外照射条件下,将蒸熟后芋头取出晾凉,打成浆泥状,备用;
面包渣:将全麦主食面包烘烤后,粉碎,过40目筛。
木瓜粉:在紫外照射条件下,除去木瓜皮和木瓜籽,将木瓜果肉切块,冷冻,经真空冷冻干燥处理后,超细粉碎后过190目筛,备用。
(2)合料、干燥、打粉
按照鲫鱼浓浆、芋头泥、南瓜泥和面包渣以11:7:3:2.6的质量比例,先将鲫鱼浓浆、鲫鱼浓浆、芋头泥、南瓜泥混合均匀,再按比例加入面包渣混匀,造粒后,在75℃干燥室内干燥85min,在紫外照射下,凉透后打粉,过100目筛,得鲫鱼蔬菜粉。
(3)调配、包装
在紫外照射条件下,鲫鱼蔬菜粉、木瓜粉、豆粉以8.8:3.6:1质量比例混合均匀,即得成品木瓜鲫鱼浓汤。将加工好的木瓜鲫鱼浓汤以每份18g,进行独立真空包装。
实施例2
一种木瓜鲫鱼汤的制备方法:
(1)原料的处理和加工
将新鲜的活鲫鱼盐水中浸泡一定时间,处死后处死保留鱼鳞,除去内脏,剔除鱼腥线;将处理好的鲫鱼煎约4~5min,加入鲫鱼质量6倍(g/mL)的90~95℃开水,用大火熬煮直至鱼汤呈奶白色后改为慢火炖20min;在紫外照射条件下,冷却,固液分离后,得鲫鱼浓浆;
南瓜泥:将南瓜洗净后切块,放入蒸锅,大火蒸25min,紫外照射条件下,将蒸熟后南瓜取出晾凉,去皮后,打成浆泥状,备用;
芋头泥:将芋头洗净后,用刀削去表皮,放入蒸锅,大火蒸25min,紫外照射条件下,将蒸熟后芋头取出晾凉,打成浆泥状,备用;
木瓜粉:在紫外照射条件下,除去木瓜皮和木瓜籽,将木瓜果肉切块,冷冻,经冷冻干燥处理后,研磨过180目筛,备用。
面包渣:将全麦主食面包烘烤后,粉碎,过40目筛。
(2)合料、干燥、打粉
按照鲫鱼浓浆、芋头泥、南瓜泥和面包渣以9:5:2:2.2的质量比例,先将鲫鱼浓浆、鲫鱼浓浆、芋头泥、南瓜泥混合均匀,再按比例加入面包渣混匀,造粒后,在70℃干燥室内干燥90min,在紫外照射下,凉透后打粉,过90目筛,得鲫鱼蔬菜粉。
(3)调配、包装
在紫外照射条件下,鲫鱼蔬菜粉、木瓜粉、豆粉以8.3:3.1:0.5质量比例混合均匀,即得成品木瓜鲫鱼浓汤。将加工好的木瓜鲫鱼浓汤以每份18g,进行独立真空包装。
实施例3
一种木瓜鲫鱼汤的制备方法:
(1)原料的处理和加工
将新鲜的活鲫鱼盐水中浸泡一定时间,处死后处死保留鱼鳞,除去内脏,剔除鱼腥线;将处理好的鲫鱼煎约4~5min,加入鲫鱼质量10倍(g/mL)的90~95℃开水,用大火熬煮直至鱼汤呈奶白色后改为慢火炖30min;在紫外照射条件下,冷却,固液分离后,得鲫鱼浓浆;
南瓜泥:将南瓜洗净后切块,放入蒸锅,大火蒸23min,紫外照射条件下,将蒸熟后南瓜取出晾凉,去皮后,打成浆泥状,备用;
芋头泥:将芋头洗净后,用刀削去表皮,放入蒸锅,大火蒸23min,紫外照射条件下,将蒸熟后芋头取出晾凉,打成浆泥状,备用;
木瓜粉:在紫外照射条件下,除去木瓜皮和木瓜籽,将木瓜果肉切块,冷冻,经冷冻干燥处理后,研磨过200目筛,备用。
面包渣:将全麦主食面包烘烤后,粉碎,过40目筛。
(2)合料、干燥、打粉
按照鲫鱼浓浆、芋头泥、南瓜泥和面包渣以13:9:4:3的质量比例,先将鲫鱼浓浆、鲫鱼浓浆、芋头泥、南瓜泥混合均匀,再按比例加入面包渣混匀,造粒后,在75℃干燥室内干燥80min,在紫外照射下,凉透后打粉,过110目筛,得鲫鱼蔬菜粉。
(3)调配、包装
在紫外照射条件下,鲫鱼蔬菜粉、木瓜粉、豆粉以9.3:4.1:1.5质量比例混合均匀,即得成品木瓜鲫鱼浓汤。将加工好的木瓜鲫鱼浓汤以每份18g,进行独立真空包装。
对比例1
与实施例1的区别在于,去除南瓜泥、芋头泥,其它均与实施例1类似。
对比例2
与实施例1的区别在于,去除面包渣,其它均与实施例1类似。
对比例3
与实施例1的区别在于,去除豆粉,其它均与实施例1类似。
对比例4
与实施例1的区别在于,鲫鱼浓浆、芋头泥、南瓜泥和面包渣以7:3:1:1的质量比例混合均匀。其它均与实施例1类似。
对比例5
与实施例1的区别在于,鲫鱼蔬菜粉、木瓜粉、豆粉以7.3:2:0.2质量比例混合均匀。其它均与实施例1类似。
对比例6
与实施例1的区别在于,步骤(2)中过180目筛,得鲫鱼蔬菜粉。其它均与实施例1类似。
食用方法:
上述实施例和对比例所得产品,倒入200mL的温水冲泡,搅拌均匀。
感官评价结果如下:
依据感官评定评分表的设计,招募10名学习过评品学课程的食品专业的学生和10名50岁以上的中老年教师,将这9种不同配方的产品,分别采用不同颜色的包装,每种颜色提供3种样品。一周时间内将收集到20份评分表,分别对应于对实施例1~3及对比例1~6制备的木瓜鲫鱼浓汤进行统计,除掉最高分和最低分,整理后得到的感官评价结果如下:
通过感官评定结果表明,实施例1、2和3试验结果的所得分数较为突出,能够为绝大多数人所接受。
最后应该说明的是,以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述实施例所记载的技术方案进行修改,或者对其中部分进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (12)
1.一种木瓜鲫鱼浓汤,其特征在于,包含鲫鱼蔬菜粉、木瓜粉、豆粉,其中鲫鱼蔬菜粉是鲫鱼浓浆、芋头泥、南瓜泥和面包渣经造粒后干燥打粉过筛所得;所述鲫鱼浓浆、芋头泥、南瓜泥和面包渣的质量比为(9~13):(5~9):(2~4):(2.2~3.0),所述鲫鱼蔬菜粉、木瓜粉、豆粉的质量比为(8.3~9.3):(3.1~4.1):(0.5~1.5)。
2.根据权利要求1所述的木瓜鲫鱼浓汤,其特征在于,所述鲫鱼浓浆、芋头泥、南瓜泥和面包渣的质量比为11:7:3:2.6,所述鲫鱼蔬菜粉、木瓜粉、豆粉的质量比为8.8:3.6:1。
3.根据权利要求1所述的木瓜鲫鱼浓汤,其特征在于,用200mL的温水冲泡。
4.一种木瓜鲫鱼浓汤的制备方法,其特征在于,包含以下步骤:
1)原料的处理和加工:
鲫鱼浓浆:将处理好的保留鱼鳞的鲫鱼中加入以g/mL计的鲫鱼质量6~10倍的90~95℃开水,用大火熬煮直至鱼汤呈奶白色后改为慢火炖20~30min,固液分离后,得鲫鱼浓浆;
南瓜泥和芋头泥:南瓜和芋头分别蒸20~25min,打成浆泥;
木瓜粉:将木瓜果肉切块,冷冻干燥处理后,超细粉碎后过180~200目筛;
2)合料、干燥、打粉
将步骤1)所得的鲫鱼浓浆、芋头泥、南瓜泥和面包渣的质量比为(9~13):(5~9):(2~4):(2.2~3.0)混合均匀,70~75℃干燥室内干燥80~90min,过90~110目筛,得鲫鱼蔬菜粉;
3)调配、包装
将步骤2)所得的鲫鱼蔬菜粉、木瓜粉、豆粉的质量比为(8.3~9.3):(3.1~4.1):(0.5~1.5)混合均匀,每份18g,进行独立真空包装。
5.根据权利要求4所述的制备方法,其特征在于,步骤1)中,将新鲜的活鲫鱼泡在盐水中一定时间,处死后,除去内脏,剔除鱼腥线,保留鱼鳞;将处理好的鲫鱼用油煎一下,加入以g/mL计的鲫鱼质量6~10倍的90~95℃开水,用大火熬煮直至鱼汤呈奶白色后改为慢火炖20~30min;在紫外照射条件下,冷却,固液分离后,得鲫鱼浓浆。
6.根据权利要求4或5所述的制备方法,其特征在于,步骤1)中,处理好的保留鱼鳞的鲫鱼中加入以g/ml计的鲫鱼质量8倍的90~95℃开水,用大火熬煮直至鱼汤呈奶白色后改为慢火炖25min。
7.根据权利要求4所述的制备方法,其特征在于,步骤1)中,木瓜果肉的干燥为真空冷冻干燥,超细粉碎过180~200目筛。
8.根据权利要求4所述的制备方法,其特征在于,面包渣烘烤粉碎后,过40目筛。
9.根据权利要求4所述的制备方法,其特征在于,步骤2)中,所述鲫鱼浓浆、芋头泥、南瓜泥和面包渣的质量比为11:7:3:2.6。
10.根据权利要求4所述的制备方法,其特征在于,步骤2)中,干燥条件为干燥室内75℃干燥80min。
11.根据权利要求4所述的制备方法,其特征在于,步骤2)中,过100目筛。
12.根据权利要求4所述的制备方法,其特征在于,步骤3)中,所述鲫鱼蔬菜粉、木瓜粉、豆粉的质量比为8.8:3.6:1。
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