CN103750397B - Manufacturing method of bitter marinated fish capable of clearing heat and reducing heat - Google Patents
Manufacturing method of bitter marinated fish capable of clearing heat and reducing heat Download PDFInfo
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- CN103750397B CN103750397B CN201410000441.1A CN201410000441A CN103750397B CN 103750397 B CN103750397 B CN 103750397B CN 201410000441 A CN201410000441 A CN 201410000441A CN 103750397 B CN103750397 B CN 103750397B
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Classifications
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- 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
-
- 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
- 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)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a manufacturing method of bitter fish capable of clearing heat and reducing heat, which is characterized by comprising the following steps: a. cutting and washing; b. pickling; c. freezing; d. marinating; e. refreezing; f. cooking; g. soaking; and h. packaging. The method provided by the invention is different from the traditional processing method: freshwater fresh crucian which is fine and tender is used as the raw material, and the preparation process only adopts marinating and freezing without high-temperature deep-frying, so that the nutrients and components in the fish are not destroyed; the flavors of multiple auxiliary materials are soaked, so the fish does not have fishy smell but has aftertaste and aroma; the fresh fish is marinated and soaked in marinade and chicken juice many times, and thus, tastes fresh; the fish is refrozen, and thus, has regular shape and beautiful appearance; and the fish can be served on tables or eaten as a snack. The fish is a favorable food for dining tables, travel, recreation and presentation.
Description
Technical field
The present invention relates to the processing method of a kind of fresh-water fishes, is a kind of bitter taste halogen making fish method of clearing heat and removing internal heat 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, containing the amino acid that 8 kinds of human bodies can not synthesize, nutrition is easily absorbed by the body, particularly containing 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 eat existing work with fresh fish, not only makes trouble, also can because seasoning matter is complete or the duration and degree of heating is grasped bad, make work out fresh-water fishes be not very good eating; At present, on consumption market, fishery-ies product is of a great variety, and taste is different, but all there is common defect, and one is that fishy smell difficulty is removed, and two is insufficient fragrance, and three is lack aftertaste, all shows as mouthfeel not good enough.Therefore constrain the sale of the instant fresh-water fishes of suitability for industrialized production, like that the people eating fish bring inconvenience to some, also limit the sale of fresh-water fishes.
At present, because the diet of people becomes more meticulous, make people be faced with the problem lacking various nutrition in body, the shortage of iron zinc selenium is the most general, and it will bring various diseases with uncomfortable.About fortification food being carried out to iron zinc selenium, at home and abroad someone did, but was mostly and utilizes the inorganic compound of iron content zinc selenium to strengthen, as utilized FeS0
4, ZnS0
4, Na
2se0
3strengthen Deng in food, although the content strengthening the iron zinc selenium in rear food can increase greatly, because iron zinc selenium exists, not easily by human body is absorbed with mineral form in food.
Coptis root is called: sheet lotus, JIZHUALIAN, take off mountain tiger, evergreen shrubs.Stem is grown thickly uprightly, and few branch, sprout is red.Three times winglike compound leaves, leaflet ellipticity lanceolar, Quan Yuan.Leaflet and petiole heat-clearing and damp-drying drug, purging intense heat and detonicating.Full for damp and hot ruffian, vomiting acid regurgitation, rush down dysentery, jaundice, unconsciousness due to high fever, heart-fire hyperactivity, dysphoria and insomnia, blood-head tells nosebleed, hot eyes, and toothache, quenches one's thirst, and carbuncle swells furunculosis; Control eczema outward, wet sore, duct is suppurated.It is burning hot that prepared RHIZOMA COPTIDIS with vino is apt to the clear part of the body cavity above the diaphragm housing the heart and lungs.For hot eyes, aphtha.Prepared RHIZOMA COPTIDIS with rhizoma zingiberis recens juice clearing stomach and stomach preventing or arresting vomiting.Tie mutually for fever and chills, damp and hot middle resistance, ruffian is completely vomitted.The cornel coptis is relaxed liver and stomach preventing or arresting vomiting.For liver-stomach disharmony, vomiting acid regurgitation.Base portion mulberry.In summer, branch opens edelweiss, garden cone inflorescence.Knot red spherical berry.
Summary of the invention
The object of this invention is to provide a kind of bitter taste halogen making fish method of clearing heat and removing internal heat.
The bitter taste halogen making fish method of a kind of clearing heat and removing internal heat of the present invention, is characterized in that comprising following steps: a. cuts open and washes: scaled by fresh fish whole piece except the gill digs dirty, clear water rinsed clean;
B. pickle: the fish of rinsed clean is put into the cure with the modulation of cold boiling water, salt, white sugar, soy sauce and ginger, whole piece fish is placed on immersion in cure and takes out stand-by after 10 ~ 12 hours; Described thick gravy is also added with nutritional agents, and described nutritional agents is the soup that the fleece-flower root, Radix Codonopsis, the fruit of Chinese wolfberry and coptis root add soak by water;
C. freeze: the environment that the fish after immersion puts into-10 DEG C ~-4 DEG C is freezed 3 ~ 5 hours;
D. stew in soy sauce: heated by the thick gravy that the fish after freezing is put under normal temperature, fish must be flooded by thick gravy, be heated to thick gravy boiling and namely stop heating, fish soaks 5 ~ 10 hours in thick gravy;
E. again freeze: the fish after being soaked by stew in soy sauce is taken out the environment putting into-10 DEG C ~-4 DEG C and again freezes 5 ~ 10 hours;
F. halogen is ripe: heated by the thick gravy that the fish after again freezing is put under normal temperature, fish must be flooded by thick gravy, is heated to thick gravy boiling insulation 10 minutes, namely stops heating after fish stick is ripe;
G. soak taste: by fish ripe for halogen take out put into chicken extract be heated to chicken extract boiling namely stop heating, fish is soaked and is cooled to normal temperature in chicken extract, soaks 2 days; Described chicken extract is also added with nutritional agents, and described nutritional agents is the soup that the fleece-flower root, Radix Codonopsis, the fruit of Chinese wolfberry and coptis root add soak by water;
H. pack: careful for the fish being cooled to normal temperature whole piece is fished for out, aseptic packaging, cryopreservation.
The bitter taste halogen making fish method of a kind of clearing heat and removing internal heat of the present invention, is characterized in that comprising following steps: a. cuts open and washes: scaled by fresh fish whole piece except the gill digs dirty, clear water rinsed clean; Fresh fish weight is every bar 0.4 ~ 0.6 kilogram, is whole piece processing in process, can not segment and default;
B. pickle: the fish of rinsed clean is put into the cure with the modulation of cold boiling water, salt, white sugar, soy sauce, white wine and ginger, whole piece fish is placed on immersion in cure and takes out stand-by after 10 ~ 12 hours; Described cure is: contain in per kilogram cure: salt 5 grams, white sugar 20 grams, 50 grams, soy sauce, white wine 50 grams and 80 grams, ginger;
C. freeze: the environment that the fish after immersion puts into-10 DEG C ~-4 DEG C is freezed 3 ~ 5 hours;
D. stew in soy sauce: heated by the thick gravy that the fish after freezing is put under normal temperature, fish must be flooded by thick gravy, be heated to thick gravy boiling and namely stop heating, fish soaks 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 the decoction of the fleece-flower root 20 grams, Radix Codonopsis 20 grams, the fruit of Chinese wolfberry 20 grams and coptis root 10 grams;
E. again freeze: the fish after being soaked by stew in soy sauce is taken out the environment putting into-10 DEG C ~-4 DEG C and again freezes 5 ~ 10 hours;
F. halogen is ripe: heated by the thick gravy that the fish after again freezing is put under normal temperature, fish must be flooded by thick gravy, is heated to thick gravy boiling insulation 10 minutes ripe to fish stick, namely stops heating;
G. soak taste: by fish ripe for halogen take out put into chicken extract be heated to chicken extract boiling namely stop heating, fish is soaked and is cooled to normal temperature in chicken extract, soaks 2 days; 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 the decoction of the fleece-flower root 20 grams, Radix Codonopsis 20 grams, the fruit of Chinese wolfberry 20 grams and coptis root 10 grams;
H. pack: careful for the fish being cooled to normal temperature whole piece is fished for out, aseptic packaging, cryopreservation.
Substantive distinguishing features and the marked improvement of the bitter taste halogen making fish method of a kind of clearing heat and removing internal heat of the present invention show: the processing method of halogen fish is different from traditional processing method, freshwater fish is used to be raw material, meat quality of fish is delicate, auxiliary material used is except the oil of conventional material, salt, soy sauce, sugar, ginger and white wine, also have for 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, has aftertaste, in fragrance; Fresh fish is through stew in soy sauce, and thick gravy repeatedly and chicken extract soak, nutritious, and delicious flavour, freezes fish type through secondary and neatly do not fall apart, anatomic shape; Both can serve, also can snacks.It is the good merchantable brand of table dishes, tourism and leisure, presenting friends.
Halogen fish 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, can meet the demand of human body.Select appropriate Radix Codonopsis, the fruit of Chinese wolfberry, the fleece-flower root blue, remain active drug composition well, suit one's taste, mouthfeel has 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, god is tired edible addicted to the patients such as sleeping.Be employed herein 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 well health-care good product.
Detailed description of the invention
Embodiment 1: the bitter taste halogen making fish method of a kind of clearing heat and removing internal heat of the present invention, comprises following steps: a. cuts open and washes: scaled by fresh fish whole piece except the gill digs dirty, clear water rinsed clean;
B. pickle: the fish of rinsed clean is put into the cure with the modulation of cold boiling water, salt, white sugar, soy sauce and ginger, whole piece fish is placed on immersion in cure and takes out stand-by after 10 ~ 12 hours;
C. freeze: the environment that the fish after immersion puts into-10 DEG C ~-4 DEG C is freezed 3 ~ 5 hours;
D. stew in soy sauce: heated by the thick gravy that the fish after freezing is put under normal temperature, fish must be flooded by thick gravy, be heated to thick gravy boiling and namely stop heating, fish soaks 5 ~ 10 hours in thick gravy; Described thick gravy is also added with nutritional agents, and described nutritional agents is the soup that the fleece-flower root, Radix Codonopsis, the fruit of Chinese wolfberry and coptis root add soak by water;
E. again freeze: the fish after being soaked by stew in soy sauce is taken out the environment putting into-10 DEG C ~-4 DEG C and again freezes 5 ~ 10 hours;
F. halogen is ripe: heated by the thick gravy that the fish after again freezing is put under normal temperature, fish must be flooded by thick gravy, is heated to thick gravy boiling insulation 10 minutes, namely stops heating after fish stick is ripe;
G. soak taste: by fish ripe for halogen take out put into chicken extract be heated to chicken extract boiling namely stop heating, fish is soaked and is cooled to normal temperature in chicken extract, soaks 2 days; 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 the fleece-flower root, Radix Codonopsis, the fruit of Chinese wolfberry and coptis root add soak by water;
H. pack: careful for the fish being cooled to normal temperature whole piece is fished for out, aseptic packaging, cryopreservation.
Embodiment 2: the bitter taste halogen making fish method of a kind of clearing heat and removing internal heat of the present invention, is characterized in that comprising following steps: a. cuts open and washes: scaled by fresh fish whole piece except the gill digs dirty, clear water rinsed clean; Fresh fish weight is every bar 0.4 ~ 0.6 kilogram, is whole piece processing in process, can not segment and default;
B. pickle: the fish of rinsed clean is put into the cure with the modulation of cold boiling water, salt, white sugar, soy sauce, white wine and ginger, whole piece fish is placed on immersion in cure and takes out stand-by after 10 ~ 12 hours; Described cure is: contain in per kilogram cure: salt 5 grams, white sugar 20 grams, 50 grams, soy sauce, white wine 50 grams and 80 grams, ginger;
C. freeze: the environment that the fish after immersion puts into-10 DEG C ~-4 DEG C is freezed 3 ~ 5 hours;
D. stew in soy sauce: heated by the thick gravy that the fish after freezing is put under normal temperature, fish must be flooded by thick gravy, be heated to thick gravy boiling and namely stop heating, fish soaks 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 the decoction of the fleece-flower root 20 grams, Radix Codonopsis 20 grams, the fruit of Chinese wolfberry 20 grams and coptis root 10 grams;
E. again freeze: the fish after being soaked by stew in soy sauce is taken out the environment putting into-10 DEG C ~-4 DEG C and again freezes 5 ~ 10 hours;
F. halogen is ripe: heated by the thick gravy that the fish after again freezing is put under normal temperature, fish must be flooded by thick gravy, is heated to thick gravy boiling insulation 10 minutes ripe to fish stick, namely stops heating;
G. soak taste: by fish ripe for halogen take out put into chicken extract be heated to chicken extract boiling namely stop heating, fish is soaked and is cooled to normal temperature in chicken extract, soaks 2 days; Described chicken extract is slaughter with Radix phytolaccae of living spices such as adding anise, tangerine peel, Chinese prickly ash, spices and ginger to boil stewed freshly-slaughtered poultry soup; Described chicken extract is also added with nutritional agents, and described nutritional agents is the soup that per kilogram water adds the decoction of the fleece-flower root 20 grams, Radix Codonopsis 20 grams, the fruit of Chinese wolfberry 20 grams and coptis root 10 grams;
H. pack: careful for the fish being cooled to normal temperature whole piece is fished for out, aseptic packaging, cryopreservation.
Embodiment 3: the bitter taste halogen making fish method of a kind of clearing heat and removing internal heat of the present invention, is characterized in that comprising following steps: a. cuts open and washes: scaled by fresh fish whole piece except the gill digs dirty, clear water rinsed clean; Fresh fish weight is every bar 0.4 ~ 0.6 kilogram, is whole piece processing in process, can not segment and default; Fresh fish used is fresh-water fishes;
B. pickle: the fish of rinsed clean is put into the cure with the modulation of cold boiling water, salt, white sugar, soy sauce, white wine and ginger, whole piece fish is placed on immersion in cure and takes out stand-by after 10 ~ 12 hours; Described cure is: contain in per kilogram cure: salt 5 grams, white sugar 20 grams, chilli 50 grams, 50 grams, soy sauce, white wine 50 grams and 80 grams, ginger;
C. freeze: the environment that the fish after immersion puts into-10 DEG C ~-4 DEG C is freezed 3 ~ 5 hours;
D. stew in soy sauce: heated by the thick gravy that the fish after freezing is put under normal temperature, fish must be flooded by thick gravy, be heated to thick gravy boiling and namely stop heating, fish soaks 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 the decoction of the fleece-flower root 20 grams, Radix Codonopsis 20 grams, the fruit of Chinese wolfberry 20 grams and coptis root 10 grams;
E. again freeze: the fish after being soaked by stew in soy sauce is taken out the environment putting into-10 DEG C ~-4 DEG C and again freezes 5 ~ 10 hours;
F. halogen is ripe: heated by the thick gravy that the fish after again freezing is put under normal temperature, fish must be flooded by thick gravy, is heated to thick gravy boiling insulation 10 minutes ripe to fish stick, namely stops heating;
G. soak taste: by fish ripe for halogen take out put into chicken extract be heated to chicken extract boiling namely stop heating, fish is soaked and is cooled to normal temperature in chicken extract, soaks 2 days; Described chicken extract is slaughter with Radix phytolaccae of living to boil stewed freshly-slaughtered poultry soup with spices such as salt 50 grams, white sugar 20 grams, chilli 50 grams, anise 10 grams, tangerine peel 20 grams, 50 grams, Chinese prickly ash, spices 20 grams, white wine 50 grams and 30 grams, gingers; Described chicken extract is also added with nutritional agents, and described nutritional agents is the soup that per kilogram water adds the decoction of the fleece-flower root 20 grams, Radix Codonopsis 20 grams, the fruit of Chinese wolfberry 20 grams and coptis root 10 grams;
H. pack: careful for the fish being cooled to normal temperature whole piece is fished for out, aseptic packaging, cryopreservation.
Claims (2)
1. a bitter taste halogen making fish method for clearing heat and removing internal heat, is characterized in that comprising following steps: a. cuts open and washes: scaled by fresh fish whole piece except the gill digs dirty, clear water rinsed clean;
B. pickle: the fish of rinsed clean is put into the cure with the modulation of cold boiling water, salt, white sugar, soy sauce and ginger, whole piece fish is placed on immersion in cure and takes out stand-by after 10 ~ 12 hours;
C. freeze: the environment that the fish after immersion puts into-10 DEG C ~-4 DEG C is freezed 3 ~ 5 hours;
D. stew in soy sauce: heated by the thick gravy that the fish after freezing is put under normal temperature, fish must be flooded by thick gravy, be heated to thick gravy boiling and namely stop heating, fish soaks 5 ~ 10 hours in thick gravy; Described thick gravy is also added with nutritional agents, and described nutritional agents is the soup that the fleece-flower root, Radix Codonopsis, the fruit of Chinese wolfberry and coptis root add soak by water;
E. again freeze: the fish after being soaked by stew in soy sauce is taken out the environment putting into-10 DEG C ~-4 DEG C and again freezes 5 ~ 10 hours;
F. halogen is ripe: heated by the thick gravy that the fish after again freezing is put under normal temperature, fish must be flooded by thick gravy, is heated to thick gravy boiling insulation 10 minutes, namely stops heating after fish stick is ripe;
G. soak taste: by fish ripe for halogen take out put into chicken extract be heated to chicken extract boiling namely stop heating, fish is soaked and is cooled to normal temperature in chicken extract, soaks 2 days; Described chicken extract is also added with nutritional agents, and described nutritional agents is the soup that the fleece-flower root, Radix Codonopsis, the fruit of Chinese wolfberry and coptis root add soak by water;
H. pack: careful for the fish being cooled to normal temperature whole piece is fished for out, aseptic packaging, cryopreservation.
2. a bitter taste halogen making fish method for clearing heat and removing internal heat, is characterized in that comprising following steps: a. cuts open and washes: scaled by fresh fish whole piece except the gill digs dirty, clear water rinsed clean; Fresh fish weight is every bar 0.4 ~ 0.6 kilogram, is whole piece processing in process, can not segment and default;
B. pickle: the fish of rinsed clean is put into the cure with the modulation of cold boiling water, salt, white sugar, soy sauce, white wine and ginger, whole piece fish is placed on immersion in cure and takes out stand-by after 10 ~ 12 hours; Described cure is: contain in per kilogram cure: salt 5 grams, white sugar 20 grams, 50 grams, soy sauce, white wine 50 grams and 80 grams, ginger;
C. freeze: the environment that the fish after immersion puts into-10 DEG C ~-4 DEG C is freezed 3 ~ 5 hours;
D. stew in soy sauce: heated by the thick gravy that the fish after freezing is put under normal temperature, fish must be flooded by thick gravy, be heated to thick gravy boiling and namely stop heating, fish soaks 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 the decoction of the fleece-flower root 20 grams, Radix Codonopsis 20 grams, the fruit of Chinese wolfberry 20 grams and coptis root 10 grams;
E. again freeze: the fish after being soaked by stew in soy sauce is taken out the environment putting into-10 DEG C ~-4 DEG C and again freezes 5 ~ 10 hours;
F. halogen is ripe: heated by the thick gravy that the fish after again freezing is put under normal temperature, fish must be flooded by thick gravy, is heated to thick gravy boiling insulation 10 minutes ripe to fish stick, namely stops heating;
G. soak taste: by fish ripe for halogen take out put into chicken extract be heated to chicken extract boiling namely stop heating, fish is soaked and is cooled to normal temperature in chicken extract, soaks 2 days; 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 the decoction of the fleece-flower root 20 grams, Radix Codonopsis 20 grams, the fruit of Chinese wolfberry 20 grams and coptis root 10 grams;
H. pack: careful for the fish being cooled to normal temperature whole piece is fished for out, aseptic packaging, cryopreservation.
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102813132A (en) * | 2012-09-24 | 2012-12-12 | 利川市富得火农业发展有限责任公司 | Selenium-rich mung bean noodles and production method thereof |
CN103211190A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Spice material for marinating fish and marinating method thereof |
CN103404913A (en) * | 2013-08-19 | 2013-11-27 | 广东雨嘉水产食品有限公司 | Drunken tilapia snack food and processing method thereof |
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CN102813132A (en) * | 2012-09-24 | 2012-12-12 | 利川市富得火农业发展有限责任公司 | Selenium-rich mung bean noodles and production method thereof |
CN103211190A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Spice material for marinating fish and marinating method thereof |
CN103404913A (en) * | 2013-08-19 | 2013-11-27 | 广东雨嘉水产食品有限公司 | Drunken tilapia snack food and processing method thereof |
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