CN105266068A - Flower and herb processed sour and sweet sashimi and preparation method thereof - Google Patents
Flower and herb processed sour and sweet sashimi and preparation method thereof Download PDFInfo
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- CN105266068A CN105266068A CN201510693979.XA CN201510693979A CN105266068A CN 105266068 A CN105266068 A CN 105266068A CN 201510693979 A CN201510693979 A CN 201510693979A CN 105266068 A CN105266068 A CN 105266068A
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- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000009508 confectionery Nutrition 0.000 title abstract 3
- 241000251468 Actinopterygii Species 0.000 claims abstract description 36
- 244000269722 Thea sinensis Species 0.000 claims abstract description 22
- 235000013616 tea Nutrition 0.000 claims abstract description 20
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 12
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 11
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 11
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 11
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 11
- 235000009569 green tea Nutrition 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 241000407052 Hymenidium hookeri Species 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 241000196324 Embryophyta Species 0.000 claims description 9
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 9
- 241000220317 Rosa Species 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 241000722363 Piper Species 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 240000005385 Jasminum sambac Species 0.000 claims 3
- 238000000034 method Methods 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 241001633680 Polygonatum odoratum Species 0.000 abstract 2
- 235000001484 Trigonella foenum graecum Nutrition 0.000 abstract 2
- 244000250129 Trigonella foenum graecum Species 0.000 abstract 2
- 235000001019 trigonella foenum-graecum Nutrition 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 241001597062 Channa argus Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000004789 Rosa xanthina Nutrition 0.000 abstract 1
- 241000109329 Rosa xanthina Species 0.000 abstract 1
- 241001247145 Sebastes goodei Species 0.000 abstract 1
- 230000035515 penetration Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 28
- 239000000047 product Substances 0.000 description 7
- 241000207840 Jasminum Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- 241000735480 Istiophorus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- -1 hydrocarbon free radical Chemical class 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 239000000852 hydrogen donor Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 125000004430 oxygen atom Chemical group O* 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses flower and herb processed sour and sweet sashimi. The flower and herb processed sour and sweet sashimi is prepared from raw materials in parts by weight as follows: 80-90 parts of snakehead, 12-15 parts of roses, 12-15 parts of green tea, 10-15 parts of green plum juice, 1-2 parts of pepper, 3-5 parts of chili pepper, 0.9-1.1 parts of polygonatum odoratum, 1.7-2.2 parts of fenugreek, 2-2.5 parts of pleurospermum hookeri, an appropriate amount of edible salt and monosodium glutamate, an appropriate quantity of lotus leaves and an appropriate quantity of a tea polyphenol solution with the concentration of 0.5%-0.6%. Chinese herbal medicinal ingredients such as polygonatum odoratum, fenugreek and the like and the tea polyphenol solution are added, accordingly, the sashimi has the health-care efficacy of regulating vital energy, invigorating the stomach and nourishing yin to moisten dryness, and the technical problem of fish freshness keeping in the processing and production process of uncooked fish is solved. According to a process, a high-pressure penetration technology is adopted and combined with a drying technology, the sensory quality of fish meat is effectively improved, and increasing consumption demands of people for uncooked fish are met.
Description
Technical field
The present invention relates to a kind of health care raw fish, particularly relate to sour-sweet raw fish of a kind of flowers and plants and preparation method thereof.
Background technology
Along with the development of science and technology, the progressively dark people that people are familiar with food nutrition, eats aquatic food one of food becoming modern people enjoy gradually raw.The most famous with raw fish in Japanese cuisine, can be rated as the representative river of Japanese dish.Now generally popular in developed country.Aquatic product has unique local flavor, and nutritional labeling retains comprehensively simultaneously.Make fish and other marine products that the raw material of eating fillet raw mainly produces based on deep-sea, as salmon, sailfish, rainbow tie up, abalone, lobster, inkfish etc.In recent years, aquatic product is river except field fabrication, has started to have occurred fabricated product, but mainly concentrates on costly kind, for eater provides the popular welcome being conveniently subject to consumer.
But aquatic product is also high risk food, very strict to the requirement of health, freshness.Due to raw fish be with the fish of fresh and alive (fresh freeze) for raw material, directly use after freezing processing, these products may itself with or processing in pollute upper pathogenic microorganism, cause sitotoxismus.Thus how to extend the shelf life of Chilled Meats, keep good aesthetic quality, become problem anxious to be resolved now.For addressing this problem, also carry out large quantifier elimination both at home and abroad.
Owing to containing high unsaturated fatty acid in fish, therefore very easily oxidized.The phenolic hydroxyl group of tea polyphenols material has the activity of hydrogen donor, oxygen atom supply unrighted acid peroxidating free radical is formed peroxide, from another monounsaturated fatty acid molecule, no longer obtain hydrogen atom and form new hydrocarbon free radical, the chain reaction impelling free radical to be formed is interrupted, and reaches the object preventing fish tallow to be oxidized; Tea Polyphenols be aquatic product fresh-keeping in application be provided with important meaning.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide sour-sweet raw fish of a kind of flowers and plants and preparation method thereof.
The present invention is achieved by the following technical solutions:
The sour-sweet raw fish of a kind of flowers and plants, be made up of the raw material of following weight portion:
Snakeheaded fish 80-90, rose 12-15, green tea 12-15, dark-plum juice 10-15, pepper 1-2, sharp green pepper 3-5, radix polygonati officinalis 0.9-1.1, faenum graecum 1.7-2.2, Pleurospermum hookeri C.B.Clarde var.thomsonii C.B.Clarke 2-2.5, the Tea Polyphenols solution of salt, monosodium glutamate, lotus leaf, 0.5%-0.6% is appropriate;
The preparation method of the described sour-sweet raw fish of a kind of flowers and plants, is characterized in that comprising the following steps:
(1) radix polygonati officinalis, faenum graecum, Pleurospermum hookeri C.B.Clarde var.thomsonii C.B.Clarke mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction; Rose, the green tea dark-plum juice of boiling bubble open, and filter rose and green tea are placed in mixer again and stir into pasty state, then admix refined salt and monosodium glutamate is appropriate, obtained jasmine tea mud;
(2) get to decaptitate after snakeheaded fish is thawed at 5 DEG C internal organ, fish-bone and fish-skin, then be cut into the fillet of even size, fillet are evenly brushed vinegar liquid, In Shadely to dry, collect stand-by after 10-12 hour;
(3) fillet are collected, opening has been cut at fillet surface uniform with knife, smear jasmine tea mud while rub fillet, finally fillet are together placed in tank together with jasmine tea mud and sharp green pepper, pepper, pour concoction into again, 18-20 DEG C, under 300-400MPa condition, pressurize 7-8min, then release is taken out;
(4) by above-mentioned steps gained fillet scraper surface material, more evenly spray Tea Polyphenols solution and the leftover materials of upper 0.5%-0.6%, then wrapped by lotus leaf, carry out hot blast-microwave vacuum combined drying again, finally remove lotus leaf, then carry out sterilizing, packaging successively, to obtain final product.
Advantage of the present invention is:
Eat the organoleptic quality such as color and luster, mouthfeel, taste that fillet not only improve raw material fish raw after marinate method of the present invention process, also significantly reduce the micro organism quantity of raw material fish.In marinate process, VBN can also be made to leach, reduce its content.
The present invention uses high pressure to process the flesh of fish, and research shows, after the 400MPa process fish meat toughness and chewability all strong than non-HIGH PRESSURE TREATMENT, fish flesh elasticity increases, the effect of high pressure, makes nutrition pickling liquid better infiltrate in the flesh of fish simultaneously, improves the edibility of fish;
Drying means of the present invention mainly adopts combined drying method, and combine heated-air drying low cost, microwave time short advantage, drying mode is had complementary advantages, and avoids the shortcoming of single drying mode; Be enclosed with lotus leaf in dry run, help avoid over-drying, increase flesh of fish organoleptic quality;
The present invention is added with the traditional Chinese medicine ingredients such as radix polygonati officinalis, faenum graecum, adds fillet and to regulate the flow of vital energy the health-care efficacy of stomach invigorating, nourishing yin to moisten dryness;
The Tea Polyphenols that the present invention uses has very strong antioxidation as last antibacterial anticorrosion barrier, is natural antioxidant, the experiment proved that, the TVBN of the rear fillet of process and pH value all have decline in various degree, have comparatively ideal fresh-keeping effect.
This technique successfully solves the technical barrier eating fish processing process Mesichthyes freshness raw, improves its value, can also meet the ever-increasing needs eating fish consumption raw of people simultaneously.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
The sour-sweet raw fish of a kind of flowers and plants, be made up of the raw material of following weight portion (jin):
Snakeheaded fish 90, rose 15, green tea 15, dark-plum juice 15, pepper 1, sharp green pepper 5, radix polygonati officinalis 1.1, faenum graecum 1.7, Pleurospermum hookeri C.B.Clarde var.thomsonii C.B.Clarke 2.5, salt, monosodium glutamate, lotus leaf, 0.6% Tea Polyphenols solution appropriate;
The preparation method of the described sour-sweet raw fish of a kind of flowers and plants, is characterized in that comprising the following steps:
(1) radix polygonati officinalis, faenum graecum, Pleurospermum hookeri C.B.Clarde var.thomsonii C.B.Clarke mixing are concentrated with after the flooding of 4 times amount, filter obtains concoction; Rose, the green tea dark-plum juice of boiling bubble open, and filter rose and green tea are placed in mixer again and stir into pasty state, then admix refined salt and monosodium glutamate is appropriate, obtained jasmine tea mud;
(2) get to decaptitate after snakeheaded fish is thawed at 5 DEG C internal organ, fish-bone and fish-skin, then be cut into the fillet of even size, fillet are evenly brushed vinegar liquid, In Shadely to dry, collect stand-by after 12 hours;
(3) fillet are collected, cut opening with knife at fillet surface uniform, smear jasmine tea mud and rub fillet, finally fillet are together placed in tank together with jasmine tea mud and sharp green pepper, pepper, then pour concoction into, 20 DEG C, under 400MPa condition, pressurize 8min, then release is taken out;
(4) by above-mentioned steps gained fillet scraper surface material, more evenly spray Tea Polyphenols solution and the leftover materials of upper 0.6%, then wrapped by lotus leaf, carry out hot blast-microwave vacuum combined drying again, finally remove lotus leaf, then carry out sterilizing, packaging successively, to obtain final product.
Claims (2)
1. the sour-sweet raw fish of flowers and plants, is characterized in that being made up of the raw material of following weight portion:
Snakeheaded fish 80-90, rose 12-15, green tea 12-15, dark-plum juice 10-15, pepper 1-2, sharp green pepper 3-5, radix polygonati officinalis 0.9-1.1, faenum graecum 1.7-2.2, Pleurospermum hookeri C.B.Clarde var.thomsonii C.B.Clarke 2-2.5, the Tea Polyphenols solution of salt, monosodium glutamate, lotus leaf, 0.5%-0.6% is appropriate.
2. the preparation method of the sour-sweet raw fish of a kind of flowers and plants according to claim 1, is characterized in that comprising the following steps:
(1) radix polygonati officinalis, faenum graecum, Pleurospermum hookeri C.B.Clarde var.thomsonii C.B.Clarke mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction; Rose, the green tea dark-plum juice of boiling bubble open, and filter rose and green tea are placed in mixer again and stir into pasty state, then admix refined salt and monosodium glutamate is appropriate, obtained jasmine tea mud;
(2) get to decaptitate after snakeheaded fish is thawed at 5 DEG C internal organ, fish-bone and fish-skin, then be cut into the fillet of even size, fillet are evenly brushed vinegar liquid, In Shadely to dry, collect stand-by after 10-12 hour;
(3) fillet are collected, opening has been cut at fillet surface uniform with knife, smear jasmine tea mud while rub fillet, finally fillet are together placed in tank together with jasmine tea mud and sharp green pepper, pepper, pour concoction into again, 18-20 DEG C, under 300-400MPa condition, pressurize 7-8min, then release is taken out;
(4) by above-mentioned steps gained fillet scraper surface material, more evenly spray Tea Polyphenols solution and the leftover materials of upper 0.5%-0.6%, then wrapped by lotus leaf, carry out hot blast-microwave vacuum combined drying again, finally remove lotus leaf, then carry out sterilizing, packaging successively, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510693979.XA CN105266068A (en) | 2015-10-25 | 2015-10-25 | Flower and herb processed sour and sweet sashimi and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510693979.XA CN105266068A (en) | 2015-10-25 | 2015-10-25 | Flower and herb processed sour and sweet sashimi and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105266068A true CN105266068A (en) | 2016-01-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510693979.XA Pending CN105266068A (en) | 2015-10-25 | 2015-10-25 | Flower and herb processed sour and sweet sashimi and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262003A (en) * | 2016-08-23 | 2017-01-04 | 荣成市福星海产有限公司 | A kind of natural diet seasoned and preparation method thereof |
| CN109007646A (en) * | 2018-07-20 | 2018-12-18 | 烟台市稻香商贸有限公司 | The preparation method of horse-ride step fillet |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543026A (en) * | 2015-01-09 | 2015-04-29 | 马鞍山市黄池食品（集团）有限公司 | Sweet underback simmered beancurd and preparation method thereof |
| CN104770764A (en) * | 2015-04-27 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Dendrobe flower dried silver fish for regulating qi-flow and soothing nerves and preparation method thereof |
| CN104770762A (en) * | 2015-04-27 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Persimmon paste sliced fish capable of regenerating body fluid and dispelling melancholy and preparation method thereof |
-
2015
- 2015-10-25 CN CN201510693979.XA patent/CN105266068A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543026A (en) * | 2015-01-09 | 2015-04-29 | 马鞍山市黄池食品（集团）有限公司 | Sweet underback simmered beancurd and preparation method thereof |
| CN104770764A (en) * | 2015-04-27 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Dendrobe flower dried silver fish for regulating qi-flow and soothing nerves and preparation method thereof |
| CN104770762A (en) * | 2015-04-27 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Persimmon paste sliced fish capable of regenerating body fluid and dispelling melancholy and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262003A (en) * | 2016-08-23 | 2017-01-04 | 荣成市福星海产有限公司 | A kind of natural diet seasoned and preparation method thereof |
| CN109007646A (en) * | 2018-07-20 | 2018-12-18 | 烟台市稻香商贸有限公司 | The preparation method of horse-ride step fillet |
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