CN103704771A - Preparation method of heat clearing selenium-rich bitter coptis chinensis crucian carps - Google Patents
Preparation method of heat clearing selenium-rich bitter coptis chinensis crucian carps Download PDFInfo
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- CN103704771A CN103704771A CN201410000394.0A CN201410000394A CN103704771A CN 103704771 A CN103704771 A CN 103704771A CN 201410000394 A CN201410000394 A CN 201410000394A CN 103704771 A CN103704771 A CN 103704771A
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- thick gravy
- normal temperature
- chicken extract
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 43
- 239000011669 selenium Substances 0.000 title claims abstract description 43
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000252211 Carassius Species 0.000 title abstract 9
- 241000037740 Coptis chinensis Species 0.000 title abstract 2
- 241000287828 Gallus gallus Species 0.000 claims abstract description 35
- 235000014347 soups Nutrition 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 18
- 230000008014 freezing Effects 0.000 claims abstract description 17
- 235000019640 taste Nutrition 0.000 claims abstract description 14
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 241000251468 Actinopterygii Species 0.000 claims description 109
- 235000013882 gravy Nutrition 0.000 claims description 66
- 235000016709 nutrition Nutrition 0.000 claims description 32
- 235000002991 Coptis groenlandica Nutrition 0.000 claims description 29
- 244000247747 Coptis groenlandica Species 0.000 claims description 29
- 238000009835 boiling Methods 0.000 claims description 28
- 239000003795 chemical substances by application Substances 0.000 claims description 28
- 235000013555 soy sauce Nutrition 0.000 claims description 28
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims description 22
- 238000010438 heat treatment Methods 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims description 20
- 241000756943 Codonopsis Species 0.000 claims description 16
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- 235000015468 Lycium chinense Nutrition 0.000 claims description 16
- 240000001341 Reynoutria japonica Species 0.000 claims description 16
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- 235000013547 stew Nutrition 0.000 claims description 16
- 229910052736 halogen Inorganic materials 0.000 claims description 15
- 150000002367 halogens Chemical class 0.000 claims description 15
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- 235000008397 ginger Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
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- 208000019901 Anxiety disease Diseases 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
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- 238000001727 in vivo Methods 0.000 description 1
- 150000002484 inorganic compounds Chemical class 0.000 description 1
- 229910010272 inorganic material Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 235000012950 rattan cane Nutrition 0.000 description 1
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- 230000000717 retained effect Effects 0.000 description 1
- SBIBMFFZSBJNJF-UHFFFAOYSA-N selenium;zinc Chemical compound [Se]=[Zn] SBIBMFFZSBJNJF-UHFFFAOYSA-N 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a preparation method of heat clearing selenium-rich bitter coptis chinensis crucian carps. The preparation method is characterized by comprising the following steps: a. splitting and washing; b. salting; c. freezing; d. marinating; e. re-freezing; f. cooking with marinade; g. soaking until the crucian carps are tasty; and h. packaging. The preparation method of the marinated crucian carps is different from traditional processing methods and the freshwater fresh crucian carps are used as the raw materials, have tender meat and are prepared only by marinating and freezing, without high temperature frying, so that the nutrients and ingredients of the crucian carps are not destroyed and the tastes of various auxiliary materials are infiltrated into the crucian carps; therefore the crucian carps do not have fishy smell but have aftertastes and pleasant smell. After being marinated and soaked in marinade and chicken soup for multiple times, the fresh crucian carps have abundant nutrients and good tastes, have neat and undispersed shapes through twice freezing, have beautiful shapes, can be put on the dining tables and serve as snacks and are dishes on dining tables and delicacies for tours and relatives and friends.
Description
Technical field
The present invention relates to the processing method of a kind of fresh-water fishes, is the preparation method of a kind of rich selenium clearing heat and removing internal heat bitter taste coptis root crucian specifically.
Background technology
Fresh water crucian not only fine and tender taste, taste good, also because it has nutritious protein and fatty content is high, strong health-care function, contain the amino acid that 8 kinds of human bodies can not be synthetic, nutrition is easily absorbed by the body, particularly contain the features such as trace element such as the indispensable iodine of children growth, zinc, calcium, therefore obtain liking of consumers in general.The bad work but this fish is fond of eating, is generally now to eat existing work with fresh fish, not only makes trouble, also can, because seasoning matter is complete or duration and degree of heating grasp is bad, make to do out fresh-water fishes and not be very good eating; At present, on consumption market, fishery-ies product is of a great variety, and taste is different, but all has common defect, and the one, fishy smell difficulty is removed, and the 2nd, insufficient fragrance, the 3rd, lack aftertaste, all show as mouthfeel not good enough.Therefore restricted the sale of the instant fresh-water fishes of suitability for industrialized production, the people that eat fish to some love bring inconvenience, have also limited the sale of fresh-water fishes.
At present, because people's diet becomes more meticulous, make people be faced with the problem that lacks various nutritions in body, the shortage of iron zinc selenium is the most general, and it will bring various diseases with uncomfortable to people.About food being carried out to the fortification of iron zinc selenium, at home and abroad someone did, and utilizes the inorganic compound of iron content zinc selenium to strengthen, as utilize FeSO but be mostly
4, ZnSO
4, Na
2seO
3deng in food, strengthen, although the content of the iron zinc selenium in food can increase greatly after strengthening, because iron zinc selenium exists with inorganic matter form in food, be difficult for being absorbed by human body.
Mending selenium can make the M & M of cancer reduce by 37% and 50% " selenium is the most important trace element of human body ".Trace elements and health is a research field of newly opening up in biological over nearly 20 years and medical science.Along with the develop rapidly of modern science, make the atomic inorganic elements measurement of in-vivo content become possibility.The development of Celluar and Molecular Biology simultaneously, for the research of inorganic elements effect is laid a good foundation.Selenium element is confirmed as micro elements needed by human united state health organization in 1973 at present, and becomes a unique trace element of holding specially Guo Wujie international symposium, that is to say that the effect of selenium in human body is more and more taken seriously.Human body includes appropriate selenium element can prevent and treat the diseases such as cancer, heart disease, hypertension effectively, and has substantial connection as selenium in Keshan disease, Kaschin-Beck disease, ammonia poisoning, hypertension, hyperlipemia, ephritis, anaemia, serious insomnia, canker sore, immunologic hypofunction etc. and body.
China belongs to low selenium area from northeast to 15 provinces and regions, southwest.The intake of selenium is generally on the low side, needs some selenium of supply in various degree.After it should be noted that trace element is to healthy playing an important role, in order to supplement appropriate trace element, people have adopted various ways to supplement, as dosed in oral liquid, pill, food containing microelement substance etc. mode, but how for different trace elements, safety, effectively for human body supplements, particularly as selenium etc., how important element supplements, the problem that has become people to study.
Gynostemma pentaphylla GynostemmapentaphyllumMakino is cucurbitaceae genus gynostemma, its name starts from kerria's work < < Herbal for Relief of Famines > > mono-book 4 years bright Jiajin Year in 1525, belongs to herbaceous perennial vine medicinal and edible plant.Chinese pharmacopoeia also makes gynostemma pentaphylla have adjusting human physiological functions, strengthens immunity of organisms, eliminates hormone medicine side effect, hypotensive, loses weight fat, and strengthening the spleen and stomach, helps appetite, short sleep, the magical functions such as prevention coronary heart disease.The study of world today's anxiety, busy work, fierce motion brings the best nutritional health products of body and brain fag to human body.In the effect of gynostemma pentaphylla, common comprising prevents and treats high fat of blood, hypertension, cardiovascular and cerebrovascular disease, diabetic complication etc.Gynostemma pentaphylla is containing panaxoside and selenium and other trace elements; Have significantly hypotensive, clean blood and body fluid, balancing blood pressure, raising sleep quality, Constipation, promote the production of body fluid quench one's thirst, strengthen immunity, liver protecting, alleviation smoking and the bad reaction of drinking beyond one's capacity, skin-whitening, safe fat-reducing, the effect such as preserve youthful looks of prolonging life.Have in the world the laudatory title of " supper vitamin ", " vigorous and graceful goddess ", " southern ginseng ".The natural gynostemma pentaphylla of rich selenium is tendril, leaf, the tender stem of selecting new rattan on the high mountain, natural selenium-rich soil that is grown in height above sea level 1200M, through processing and refining, forms, and is the fine work in only several sweet taste gynostemma pentaphylla in the world, can be for directly drinking.
Coptis root another name: sheet lotus, JIZHUALIAN, take off mountain tiger, evergreen shrubs.Stem is grown thickly uprightly, few branch, and sprout is red.Three times winglike compound leaves, leaflet ellipticity lanceolar, full edge.Leaflet and petiole heat-clearing and damp-drying drug, purging intense heat and detonicating.Full for damp and hot ruffian, vomiting acid regurgitation, rushes down dysentery, jaundice, and unconsciousness due to high fever, heart-fire hyperactivity, dysphoria and insomnia, blood-head is told nosebleed, hot eyes, toothache, quenches one's thirst, the carbuncle furunculosis that swells; Control eczema outward, wet sore, duct is suppurated.The kind clear part of the body cavity above the diaphragm housing the heart and lungs of prepared RHIZOMA COPTIDIS with vino is burning hot.For hot eyes, aphtha.Prepared RHIZOMA COPTIDIS with rhizoma zingiberis recens juice clearing stomach and stomach preventing or arresting vomiting.For fever and chills, tie mutually, damp and hot middle resistance, ruffian is completely vomitted.The easypro liver of the cornel coptis and stomach preventing or arresting vomiting.For liver-stomach disharmony, vomiting acid regurgitation.Base portion mulberry.In summer, branch is opened edelweiss, garden cone inflorescence.Knot red spherical berry.
Summary of the invention
The preparation method that the object of this invention is to provide a kind of rich selenium clearing heat and removing internal heat bitter taste coptis root crucian.
The preparation method of a kind of rich selenium clearing heat and removing internal heat bitter taste coptis root crucian of the present invention, is characterized in that comprising following steps: a. and cuts open and wash: fresh fish whole piece is scaled and dug dirtyly except the gill, and clear water rinsing is clean;
B. pickle: the clean fish of rinsing is put into the cure with cold boiling water, salt, white sugar, soy sauce and ginger modulation, by whole piece fish be placed in cure, soak take out after 10～12 hours stand-by; Described thick gravy is also added with nutritional agents, and described nutritional agents is the soup that rich selenium gynostemma pentaphylla, the fleece-flower root, Radix Codonopsis, the fruit of Chinese wolfberry and coptis root add decocting to boil;
C. freeze: the environment of the fish after soaking being put into-10 ℃～-4 ℃ freezes 3～5 hours;
D. stew in soy sauce: the thick gravy that the fish after freezing is put under normal temperature heats, and thick gravy must flood fish, is heated to thick gravy boiling and stops heating, and fish is soaked 5～10 hours in thick gravy;
E. again freeze: the environment of the fish taking-up after stew in soy sauce immersion being put into-10 ℃～-4 ℃ freezes 5～10 hours again;
F. halogen is ripe: the thick gravy that the fish after again freezing is put under normal temperature heats, and thick gravy must flood fish, is heated to thick gravy boiling insulation 6 minutes, stops heating after fish stick is ripe;
G. soak taste: the ripe fish of halogen is taken out and puts into chicken extract and be heated to chicken extract boiling and stop heating, and fish is soaked and is cooled to normal temperature in chicken extract, soaks one day; Described chicken extract is also added with nutritional agents, and described nutritional agents is the soup that rich selenium gynostemma pentaphylla, the fleece-flower root, Radix Codonopsis, the fruit of Chinese wolfberry and coptis root add decocting to boil;
H. pack: the careful whole piece of the fish that is cooled to normal temperature is fished for out to aseptic packaging, cryopreservation.
The preparation method of a kind of rich selenium clearing heat and removing internal heat bitter taste coptis root crucian of the present invention, is characterized in that comprising following steps: a. and cuts open and wash: fresh fish whole piece is scaled and dug dirtyly except the gill, and clear water rinsing is clean; Fresh fish weight is 0.4～0.6 kilogram every, is whole piece processing in process, can not segment and default;
B. pickle: the clean fish of rinsing is put into the cure with cold boiling water, salt, white sugar, soy sauce, white wine and ginger modulation, by whole piece fish be placed in cure, soak take out after 10～12 hours stand-by; Described cure is: in per kilogram cure, contain: 80 grams, 5 grams of salt, 20 grams of white sugar, 50 grams, soy sauce, 50 grams of white wine and ginger;
C. freeze: the environment of the fish after soaking being put into-10 ℃～-4 ℃ freezes 3～5 hours;
D. stew in soy sauce: the thick gravy that the fish after freezing is put under normal temperature heats, and thick gravy must flood fish, is heated to thick gravy boiling and stops heating, and fish is soaked 5～10 hours in thick gravy; Described thick gravy is commercially available or homemade thick gravy; Described thick gravy is also added with nutritional agents, and described nutritional agents is the soup that per kilogram water adds 20 grams of rich selenium gynostemma pentaphylla, 20 grams of the fleece-flowers root, 20 grams of Radix Codonopsis, 20 grams of the fruits of Chinese wolfberry and 25 grams of decoctions of coptis root;
E. again freeze: the environment of the fish taking-up after stew in soy sauce immersion being put into-10 ℃～-4 ℃ freezes 5～10 hours again;
F. halogen is ripe: the thick gravy that the fish after again freezing is put under normal temperature heats, and thick gravy must flood fish, is heated to thick gravy boiling insulation 6 minutes ripe to fish stick, stops heating;
G. soak taste: the ripe fish of halogen is taken out and puts into chicken extract and be heated to chicken extract boiling and stop heating, and fish is soaked and is cooled to normal temperature in chicken extract, soaks one day; Described chicken extract is that hen perfuming boils stewed soup; Described chicken extract is also added with nutritional agents, and described nutritional agents is the soup that per kilogram water adds 20 grams of rich selenium gynostemma pentaphylla, 20 grams of the fleece-flowers root, 20 grams of Radix Codonopsis, 20 grams of the fruits of Chinese wolfberry and 25 grams of decoctions of coptis root;
H. pack: the careful whole piece of the fish that is cooled to normal temperature is fished for out to aseptic packaging, cryopreservation.
Substantive distinguishing features and the marked improvement of the preparation method of a kind of rich selenium clearing heat and removing internal heat bitter taste coptis root crucian of the present invention show: the processing method of halogen fish is different from traditional processing method, what use is that the fresh crucian of fresh water is raw material, meat quality of fish is delicate, auxiliary material used is except the oil of conventional material, salt, soy sauce, sugar, outside ginger and white wine, also be useful on seasoning, hyperchromic thick gravy, in method for making only with stew in soy sauce with freeze, fried without high temperature, nutrition and the composition of fish itself are not destroyed, ooze again the taste of nearly multiple auxiliary materials, therefore this fish is without fishy smell, there is aftertaste, be fragrance, fresh fish process stew in soy sauce, thick gravy repeatedly and chicken extract immersion, nutritious, delicious flavour, freezes fish type through secondary neatly loose, and shape is attractive in appearance, both can serve, also can snacks.It is the good merchantable brand of table dishes, tourism and leisure, presenting friends.
Rich selenium crucian of the present invention is rich in Organic Selenium, and biologically active is fine, is greatly conducive to the absorption of human body, is of high nutritive value, and can meet the demand of human body.Select appropriate Radix Codonopsis, the fruit of Chinese wolfberry, the fleece-flower root, rich selenium gynostemma pentaphylla etc., retained well active drug composition, suit one's taste, mouthfeel had significant improvement, be suitable for tinnitus dim eyesight, soreness and weakness of waist and knees, body tired unable, that abdominal distension is received is poor, tired to have a liking for the patient crowd such as sleeping edible for god.In the present invention, used coptis root to overcome the problem of getting angry to human body discomfort of the Chinese medicines such as the fruit of Chinese wolfberry, the fleece-flower root and Radix Codonopsis, the present invention selects the bitter taste of appropriate coptis root, makes mouthfeel better, is a kind of good health-care good product.
The specific embodiment
Embodiment 1: the preparation method of a kind of rich selenium clearing heat and removing internal heat bitter taste coptis root crucian of the present invention, comprises following steps: a. cuts open and washes: fresh fish whole piece is scaled and dug dirtyly except the gill, and clear water rinsing is clean;
B. pickle: the clean fish of rinsing is put into the cure with cold boiling water, salt, white sugar, soy sauce and ginger modulation, by whole piece fish be placed in cure, soak take out after 10～12 hours stand-by;
C. freeze: the environment of the fish after soaking being put into-10 ℃～-4 ℃ freezes 3～5 hours;
D. stew in soy sauce: the thick gravy that the fish after freezing is put under normal temperature heats, and thick gravy must flood fish, is heated to thick gravy boiling and stops heating, and fish is soaked 5～10 hours in thick gravy; Described thick gravy is also added with nutritional agents, and described nutritional agents is the soup that rich selenium gynostemma pentaphylla, the fleece-flower root, Radix Codonopsis, the fruit of Chinese wolfberry and coptis root add decocting to boil;
E. again freeze: the environment of the fish taking-up after stew in soy sauce immersion being put into-10 ℃～-4 ℃ freezes 5～10 hours again;
F. halogen is ripe: the thick gravy that the fish after again freezing is put under normal temperature heats, and thick gravy must flood fish, is heated to thick gravy boiling insulation 6 minutes, stops heating after fish stick is ripe;
G. soak taste: the ripe fish of halogen is taken out and puts into chicken extract and be heated to chicken extract boiling and stop heating, and fish is soaked and is cooled to normal temperature in chicken extract, soaks one day; Described chicken extract is that hen perfuming boils stewed soup; Described chicken extract is also added with nutritional agents, and described nutritional agents is the soup that rich selenium gynostemma pentaphylla, the fleece-flower root, Radix Codonopsis, the fruit of Chinese wolfberry and coptis root add decocting to boil;
H. pack: the careful whole piece of the fish that is cooled to normal temperature is fished for out to aseptic packaging, cryopreservation.
Embodiment 2: the preparation method of a kind of rich selenium clearing heat and removing internal heat bitter taste coptis root crucian of the present invention, is characterized in that comprising following steps: a. and cut open and wash: fresh fish whole piece is scaled and dug dirtyly except the gill, and clear water rinsing is clean; Fresh fish weight is 0.4～0.6 kilogram every, is whole piece processing in process, can not segment and default;
B. pickle: the clean fish of rinsing is put into the cure with cold boiling water, salt, white sugar, soy sauce, white wine and ginger modulation, by whole piece fish be placed in cure, soak take out after 10～12 hours stand-by; Described cure is: in per kilogram cure, contain: 80 grams, 5 grams of salt, 20 grams of white sugar, 50 grams, soy sauce, 50 grams of white wine and ginger;
C. freeze: the environment of the fish after soaking being put into-10 ℃～-4 ℃ freezes 3～5 hours;
D. stew in soy sauce: the thick gravy that the fish after freezing is put under normal temperature heats, and thick gravy must flood fish, is heated to thick gravy boiling and stops heating, and fish is soaked 5～10 hours in thick gravy; Described thick gravy is commercially available or homemade thick gravy; Described thick gravy is also added with nutritional agents, and described nutritional agents is the soup that per kilogram water adds 20 grams of rich selenium gynostemma pentaphylla, 20 grams of the fleece-flowers root, 20 grams of Radix Codonopsis, 20 grams of the fruits of Chinese wolfberry and 25 grams of decoctions of coptis root;
E. again freeze: the environment of the fish taking-up after stew in soy sauce immersion being put into-10 ℃～-4 ℃ freezes 5～10 hours again;
F. halogen is ripe: the thick gravy that the fish after again freezing is put under normal temperature heats, and thick gravy must flood fish, is heated to thick gravy boiling insulation 6 minutes ripe to fish stick, stops heating;
G. soak taste: the ripe fish of halogen is taken out and puts into chicken extract and be heated to chicken extract boiling and stop heating, and fish is soaked and is cooled to normal temperature in chicken extract, soaks one day; Described chicken extract boils stewed freshly-slaughtered poultry soup for slaughtering with the Radix phytolaccae of living spices such as adding anise, tangerine peel, Chinese prickly ash, spices and ginger; Described chicken extract is also added with nutritional agents, and described nutritional agents is the soup that per kilogram water adds 20 grams of rich selenium gynostemma pentaphylla, 20 grams of the fleece-flowers root, 20 grams of Radix Codonopsis, 20 grams of the fruits of Chinese wolfberry and 25 grams of decoctions of coptis root;
H. pack: the careful whole piece of the fish that is cooled to normal temperature is fished for out to aseptic packaging, cryopreservation.
Embodiment 3: the preparation method of a kind of rich selenium clearing heat and removing internal heat bitter taste coptis root crucian of the present invention, is characterized in that comprising following steps: a. and cut open and wash: fresh fish whole piece is scaled and dug dirtyly except the gill, and clear water rinsing is clean; Fresh fish weight is 0.4～0.6 kilogram every, is whole piece processing in process, can not segment and default; Fresh fish used is fresh water crucian;
B. pickle: the clean fish of rinsing is put into the cure with cold boiling water, salt, white sugar, soy sauce, white wine and ginger modulation, by whole piece fish be placed in cure, soak take out after 10～12 hours stand-by; Described cure is: in per kilogram cure, contain: 80 grams, 5 grams of salt, 20 grams of white sugar, 50 grams of chilli, 50 grams, soy sauce, 50 grams of white wine and ginger;
C. freeze: the environment of the fish after soaking being put into-10 ℃～-4 ℃ freezes 3～5 hours;
D. stew in soy sauce: the thick gravy that the fish after freezing is put under normal temperature heats, and thick gravy must flood fish, is heated to thick gravy boiling and stops heating, and fish is soaked 5～10 hours in thick gravy; Described thick gravy is commercially available or homemade thick gravy; Described thick gravy is also added with nutritional agents, and described nutritional agents is the soup that per kilogram water adds 20 grams of rich selenium gynostemma pentaphylla, 20 grams of the fleece-flowers root, 20 grams of Radix Codonopsis, 20 grams of the fruits of Chinese wolfberry and 25 grams of decoctions of coptis root;
E. again freeze: the environment of the fish taking-up after stew in soy sauce immersion being put into-10 ℃～-4 ℃ freezes 5～10 hours again;
F. halogen is ripe: the thick gravy that the fish after again freezing is put under normal temperature heats, and thick gravy must flood fish, is heated to thick gravy boiling insulation 6 minutes ripe to fish stick, stops heating;
G. soak taste: the ripe fish of halogen is taken out and puts into chicken extract and be heated to chicken extract boiling and stop heating, and fish is soaked and is cooled to normal temperature in chicken extract, soaks one day; Described chicken extract boils stewed freshly-slaughtered poultry soup for slaughtering with the Radix phytolaccae of living with spices such as 30 grams, 50 grams of salt, 20 grams of white sugar, 50 grams of chilli, anistree 10 grams, 20 grams of tangerine peels, 50 grams, Chinese prickly ash, 20 grams of spices, 50 grams of white wine and gingers; Described chicken extract is also added with nutritional agents, and described nutritional agents is the soup that per kilogram water adds 20 grams of rich selenium gynostemma pentaphylla, 20 grams of the fleece-flowers root, 20 grams of Radix Codonopsis, 20 grams of the fruits of Chinese wolfberry and 25 grams of decoctions of coptis root;
H. pack: the careful whole piece of the fish that is cooled to normal temperature is fished for out to aseptic packaging, cryopreservation.
Claims (2)
1. a preparation method for rich selenium clearing heat and removing internal heat bitter taste coptis root crucian, is characterized in that comprising following steps: a. and cuts open and wash: fresh fish whole piece is scaled and dug dirtyly except the gill, and clear water rinsing is clean;
B. pickle: the clean fish of rinsing is put into the cure with cold boiling water, salt, white sugar, soy sauce and ginger modulation, by whole piece fish be placed in cure, soak take out after 10～12 hours stand-by;
C. freeze: the environment of the fish after soaking being put into-10 ℃～-4 ℃ freezes 3～5 hours;
D. stew in soy sauce: the thick gravy that the fish after freezing is put under normal temperature heats, and thick gravy must flood fish, is heated to thick gravy boiling and stops heating, and fish is soaked 5～10 hours in thick gravy; Described thick gravy is also added with nutritional agents, and described nutritional agents is the soup that rich selenium gynostemma pentaphylla, the fleece-flower root, Radix Codonopsis, the fruit of Chinese wolfberry and coptis root add decocting to boil;
E. again freeze: the environment of the fish taking-up after stew in soy sauce immersion being put into-10 ℃～-4 ℃ freezes 5～10 hours again;
F. halogen is ripe: the thick gravy that the fish after again freezing is put under normal temperature heats, and thick gravy must flood fish, is heated to thick gravy boiling insulation 6 minutes, stops heating after fish stick is ripe;
G. soak taste: the ripe fish of halogen is taken out and puts into chicken extract and be heated to chicken extract boiling and stop heating, and fish is soaked and is cooled to normal temperature in chicken extract, soaks one day; Described chicken extract is also added with nutritional agents, and described nutritional agents is the soup that rich selenium gynostemma pentaphylla, the fleece-flower root, Radix Codonopsis, the fruit of Chinese wolfberry and coptis root add decocting to boil;
H. pack: the careful whole piece of the fish that is cooled to normal temperature is fished for out to aseptic packaging, cryopreservation.
2. according to the preparation method of a kind of rich selenium clearing heat and removing internal heat bitter taste coptis root crucian claimed in claim 1, it is characterized in that comprising following steps: a. and cut open and wash: fresh fish whole piece is scaled and dug dirtyly except the gill, and clear water rinsing is clean; Fresh fish weight is 0.4～0.6 kilogram every, is whole piece processing in process, can not segment and default;
B. pickle: the clean fish of rinsing is put into the cure with cold boiling water, salt, white sugar, soy sauce, white wine and ginger modulation, by whole piece fish be placed in cure, soak take out after 10～12 hours stand-by; Described cure is: in per kilogram cure, contain: 80 grams, 5 grams of salt, 20 grams of white sugar, 50 grams, soy sauce, 50 grams of white wine and ginger;
C. freeze: the environment of the fish after soaking being put into-10 ℃～-4 ℃ freezes 3～5 hours;
D. stew in soy sauce: the thick gravy that the fish after freezing is put under normal temperature heats, and thick gravy must flood fish, is heated to thick gravy boiling and stops heating, and fish is soaked 5～10 hours in thick gravy; Described thick gravy is commercially available or homemade thick gravy; Described thick gravy is also added with nutritional agents, and described nutritional agents is the soup that per kilogram water adds 20 grams of rich selenium gynostemma pentaphylla, 20 grams of the fleece-flowers root, 20 grams of Radix Codonopsis, 20 grams of the fruits of Chinese wolfberry and 25 grams of decoctions of coptis root;
E. again freeze: the environment of the fish taking-up after stew in soy sauce immersion being put into-10 ℃～-4 ℃ freezes 5～10 hours again;
F. halogen is ripe: the thick gravy that the fish after again freezing is put under normal temperature heats, and thick gravy must flood fish, is heated to thick gravy boiling insulation 6 minutes ripe to fish stick, stops heating;
G. soak taste: the ripe fish of halogen is taken out and puts into chicken extract and be heated to chicken extract boiling and stop heating, and fish is soaked and is cooled to normal temperature in chicken extract, soaks one day; Described chicken extract is that hen perfuming boils stewed soup; Described chicken extract is also added with nutritional agents, and described nutritional agents is the soup that per kilogram water adds 20 grams of rich selenium gynostemma pentaphylla, 20 grams of the fleece-flowers root, 20 grams of Radix Codonopsis, 20 grams of the fruits of Chinese wolfberry and 25 grams of decoctions of coptis root;
H. pack: the careful whole piece of the fish that is cooled to normal temperature is fished for out to aseptic packaging, cryopreservation.
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| CN112369572A (en) * | 2020-11-14 | 2021-02-19 | 湖南味了谁食品有限责任公司 | Method for making crispy firewood fish |
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