CN106387723A - Dried fish with Artocarpus lingnanensis Merr. sauce - Google Patents
Dried fish with Artocarpus lingnanensis Merr. sauce Download PDFInfo
- Publication number
- CN106387723A CN106387723A CN201610845057.0A CN201610845057A CN106387723A CN 106387723 A CN106387723 A CN 106387723A CN 201610845057 A CN201610845057 A CN 201610845057A CN 106387723 A CN106387723 A CN 106387723A
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- China
- Prior art keywords
- fish
- jin
- sauce
- dried
- osmanthus
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- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 57
- 235000015067 sauces Nutrition 0.000 title claims abstract description 33
- 241000218232 Artocarpus Species 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 239000011435 rock Substances 0.000 claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 241000252210 Cyprinidae Species 0.000 claims abstract description 9
- 235000019640 taste Nutrition 0.000 claims abstract description 6
- 235000019082 Osmanthus Nutrition 0.000 claims description 35
- 241000333181 Osmanthus Species 0.000 claims description 35
- 239000002023 wood Substances 0.000 claims description 28
- 235000021110 pickles Nutrition 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 229920001131 Pulp (paper) Polymers 0.000 claims description 7
- 238000007605 air drying Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 3
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims description 3
- 241001275898 Mylopharyngodon piceus Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 150000004671 saturated fatty acids Chemical class 0.000 abstract description 5
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 210000001779 taste bud Anatomy 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides dried fish with Artocarpus lingnanensis Merr. sauce. The dried fish with Artocarpus lingnanensis Merr. sauce is mainly prepared from 10 jin of fish, 1 jin of Artocarpus lingnanensis Merr. sauce, 1 jin of rock sugar, 0.5 jin of garlics, 0.5 jin of dark soy sauce and 0.1 jin of dried orange peel. The dried fish utilizes one of four major Chinese carps. In the spring, the fish is bred, when the fish has weight of 1-1.5 jin, the fish is caught, scaled and washed with water, each 100 jin of the fish is pickled with 4 jin of table salt for 8 to 10 hours, then the fish is cleaned by water, the cleaned fish is pickled with Artocarpus lingnanensis Merr. sauce, rock sugar, garlic, dark soy sauce and dried orange peel for 6 to 8 hours, and then the pickled fish is air-dried for two days or more, the air-dried fish is pickled with a little sugar for 4 to 6 hours and then air-dried, and the air-dried fish is subjected to vacuum packaging. The dried fish has a unique flavor, has multiple tastes beneficial to stimulate the taste buds, is easy to digest, contains nutrient elements beneficial to the human body, and has low saturated fatty acid and nitrosamine content, is not burdened on the human body after eating and has a variety of health effects.
Description
Technical field
The present invention relates to fish food technical field, refer in particular to a kind of osmanthus wood sauce dried fish.
Background technology
Dried fish refers to form fresh fishes through fully drying, and is the product that high-quality fresh fish is made through seasoning and drying,
With the reduction of moisture, nutriment therein is concentrated, protein content up to more than 45%.So, they are to mend
Fill the good food of protein.
At present, traditional dried fish needs through tanning by the sun or high-temperature sterilization in manufacturing process, to avoid growing of bacterium, this side
Formula is easily caused that dried fish local flavor is single, and traditional dried fish is a kind of higher food of heat energy, and fat content is high, eats to fat-reducing more
Unfavorable, also can increase the intake of saturated fatty acid.
Content of the invention
Present invention aims to the existing state of the art, provide a kind of osmanthus wood sauce dried fish, it is special that it not only has
Local flavor, and nutritious, to human body, there is certain health-care effect, have no side effect.
For reaching above-mentioned purpose, the present invention adopts the following technical scheme that：
The present invention is a kind of osmanthus wood sauce dried fish, is mainly formulated by the raw material of following weight proportion：Choose one of four large Chinese carps,
I.e. black carp, grass carp, silver carp or bighead are 100 jin, osmanthus 1 jin of sauce of wood, 1 jin of rock sugar, half jin of garlic, half jin of dark soy sauce, 1 liang of dried orange peel.
A kind of osmanthus wood sauce dried fish of the present invention, is mainly prepared from by following steps：
（1）Select fish：Choose one of four large Chinese carps, start in spring to cultivate, 1-1.5 jin is packed up；
（2）Pretreatment：Fresh fish scales after packing up, cleaned with water after, 100 jin of fishes pickle 8-10 hour with 4 jin of salt, then are cleaned with water；
（3）Pickle：Fish after cleaning osmanthus wood sauce, rock sugar, garlic, dark soy sauce, dried orange peel are pickled 6-8 hour, then air-dried more than two days；
（4）Finished product：Pickle 4-6 hour with a little granulated sugar after air-drying, then air-dry and can be vacuum-packed.
In such scheme, osmanthus wood sauce takes off seed by osmanthus wood pulp and smashs to pieces, adds water and heats while stirring, simmers 25-
30min, makes pureed.
Further, after the de- seed of osmanthus wood pulp is smashed to pieces, together stir, heat, simmer with auxiliary material；Described auxiliary material is dry peppery
Green pepper, ginger, lemon chopping fry oil to going out taste.
Further, after wood pulp in osmanthus simmers and makes pureed, cooling envelope altar, add light-coloured vinegar, white wine to pull out after stirring
?.
The present invention chooses one of approrpiate wts four large Chinese carp as the main material of dried fish, then by osmanthus wood sauce and other auxiliary materials
Pickled, formed a kind of dried fish rich in sour, sweet, salty, fragrant and micro- various tastes such as peppery, its local flavor is strong, agreeable to the taste, rich in egg
White matter, amino acid and various nutrient elements, the work(such as have regulation qi and blood, fatigue-relieving, the strong muscle of beneficial gas, nourishing liver kidney, clear liver and improve vision
Effect, and because its local flavor is strong, easily stimulate the taste bud of people, there is certain curative effect to apositia patient, contained therein
Salinity, nitrosamine and saturated fatty acid are relatively low, free of a burden to human body, sutable for men, women, and children.
Specific embodiment：
The present invention is a kind of osmanthus wood sauce dried fish, is mainly formulated by the raw material of following weight proportion：Choose one of four large Chinese carps,
I.e. black carp, grass carp, silver carp or bighead are 100 jin, osmanthus 1 jin of sauce of wood, 1 jin of rock sugar, half jin of garlic, half jin of dark soy sauce, 1 liang of dried orange peel.
The present invention will be further described in conjunction with the embodiments：
Embodiment one：
A kind of osmanthus wood sauce dried fish of the present invention, is mainly prepared from by following steps：
（1）Select fish：Choose one of four large Chinese carps, start in spring to cultivate, pack up for 1 jin；
（2）Pretreatment：Fresh fish scales after packing up, cleaned with water after, 100 jin of fishes pickle 10 hours with 4 jin of salt, then are cleaned with water；
（3）Pickle：Fish after cleaning osmanthus wood sauce, rock sugar, garlic, dark soy sauce, dried orange peel are pickled 8 hours, then air-dried more than two days；
（4）Finished product：Pickled 5 hours with a little granulated sugar after air-drying, then air-dry and can be vacuum-packed.
Embodiment two：
A kind of osmanthus wood sauce dried fish of the present invention, is mainly prepared from by following steps：
（1）Select fish：Choose one of four large Chinese carps, start in spring to cultivate, pack up for 1.2 jin；
（2）Pretreatment：Fresh fish scales after packing up, cleaned with water after, 100 jin of fishes pickle 8 hours with 4 jin of salt, then are cleaned with water；
（3）Pickle：Fish after cleaning osmanthus wood sauce, rock sugar, garlic, dark soy sauce, dried orange peel are pickled 6 hours, then air-dried more than two days；
（4）Finished product：Pickled 4 hours with a little granulated sugar after air-drying, then air-dry and can be vacuum-packed.
Embodiment three：
A kind of osmanthus wood sauce dried fish of the present invention, is mainly prepared from by following steps：
（1）Select fish：Choose one of four large Chinese carps, start in spring to cultivate, pack up for 1.5 jin；
（2）Pretreatment：Fresh fish scales after packing up, cleaned with water after, 100 jin of fishes pickle 9 hours with 4 jin of salt, then are cleaned with water；
（3）Pickle：Fish after cleaning osmanthus wood sauce, rock sugar, garlic, dark soy sauce, dried orange peel are pickled 7 hours, then air-dried more than two days；
（4）Finished product：Pickled 6 hours with a little granulated sugar after air-drying, then air-dry and can be vacuum-packed.
In above-described embodiment, after osmanthus wood sauce is smashed to pieces by the de- seed of osmanthus wood pulp, together heat while stirring with auxiliary material, then boil in a covered pot over a slow fire
Boil 25-30min, make pureed, cooling envelope altar, add light-coloured vinegar, white wine to pull out after stirring；Wherein, auxiliary material is dry peppery
Green pepper, ginger, lemon chopping fry oil to going out taste.
Saturated fatty acid in above-described embodiment, nitrosamine and nitrite are detected, and enters in common dried fish
Row contrast, result such as table 1 below：
Be can be seen that by upper table 1, in the osmanthus wood sauce dried fish of the present invention, contained saturated fatty acid, nitrosamine and nitrite are all than general
Logical dried fish is low, meets state food safety standard, human body is born less, safe to eat.
The present invention is carried out experimental treatment to apositia patient, clinical test results such as table 2 below：
As seen from Table 2, the osmanthus wood sauce dried fish of the present invention has functions that to treat apositia patient, is mainly used in stimulating the sense of taste,
Open taste bud, allow Patient Experience feed enjoyment, it is all effective to different degrees of patient.
Certainly, above example is only in order to illustrative and not limiting technical scheme, without departing from present invention spirit and
Any modification or partial replacement of scope, should cover in the middle of scope of the presently claimed invention.
Claims (5)
1. a kind of osmanthus wood sauce dried fish it is characterised in that：Mainly it is formulated by the raw material of following weight proportion：Choose four large Chinese carps
One of, that is, black carp, grass carp, silver carp or bighead are 100 jin, osmanthus 1 jin of sauce of wood, 1 jin of rock sugar, half jin of garlic, half jin of dark soy sauce, dried orange peel 1
Two.
2. a kind of osmanthus according to claim 1 wood sauce dried fish it is characterised in that：Mainly it is prepared from by following steps：
（1）Select fish：Choose one of four large Chinese carps, start in spring to cultivate, 1-1.5 jin is packed up；
（2）Pretreatment：Fresh fish scales after packing up, cleaned with water after, 100 jin of fishes pickle 8-10 hour with 4 jin of salt, more clear with water
Wash；
（3）Pickle：Fish after cleaning osmanthus wood sauce, rock sugar, garlic, dark soy sauce, dried orange peel are pickled 6-8 hour, then air-dried two days
More than；
（4）Finished product：Pickle 4-6 hour with a little granulated sugar after air-drying, then air-dry and can be vacuum-packed.
3. a kind of osmanthus according to claim 1 and 2 wood sauce dried fish it is characterised in that：Described osmanthus wood sauce is taken off by osmanthus wood pulp
Seed is smashed to pieces, adds water and heats while stirring, simmer 25-30min, makes pureed.
4. a kind of osmanthus according to claim 3 wood sauce dried fish it is characterised in that：After wood pulp de- seed in described osmanthus is smashed to pieces, with
Auxiliary material together stirs, heats, simmers；Described auxiliary material is chilli, ginger, lemon chopping fry oil to going out taste.
5. a kind of osmanthus according to claim 4 wood sauce dried fish it is characterised in that：Described osmanthus wood pulp simmers makes pureed
Afterwards, cooling envelope altar, adds light-coloured vinegar, white wine to pull out after stirring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610845057.0A CN106387723A (en) | 2016-09-23 | 2016-09-23 | Dried fish with Artocarpus lingnanensis Merr. sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610845057.0A CN106387723A (en) | 2016-09-23 | 2016-09-23 | Dried fish with Artocarpus lingnanensis Merr. sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387723A true CN106387723A (en) | 2017-02-15 |
Family
ID=57997474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610845057.0A Pending CN106387723A (en) | 2016-09-23 | 2016-09-23 | Dried fish with Artocarpus lingnanensis Merr. sauce |
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| CN (1) | CN106387723A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113331364A (en) * | 2021-04-20 | 2021-09-03 | 杭州建丰农业开发有限公司 | Processing method of three-white-pond dried fish |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349566A (en) * | 2011-10-14 | 2012-02-15 | 广东省中山食品水产进出口集团有限公司 | Processing method of flavored dried freshwater fish |
| CN103238874A (en) * | 2013-05-17 | 2013-08-14 | 麦燕兰 | Preparation method of salted fish snack |
| CN104000232A (en) * | 2014-05-15 | 2014-08-27 | 张振兴 | Making method of dried savory hot salmon |
| CN104223028A (en) * | 2014-09-30 | 2014-12-24 | 曾盛钊 | Artocarpus paste and preparing technology thereof |
-
2016
- 2016-09-23 CN CN201610845057.0A patent/CN106387723A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349566A (en) * | 2011-10-14 | 2012-02-15 | 广东省中山食品水产进出口集团有限公司 | Processing method of flavored dried freshwater fish |
| CN103238874A (en) * | 2013-05-17 | 2013-08-14 | 麦燕兰 | Preparation method of salted fish snack |
| CN104000232A (en) * | 2014-05-15 | 2014-08-27 | 张振兴 | Making method of dried savory hot salmon |
| CN104223028A (en) * | 2014-09-30 | 2014-12-24 | 曾盛钊 | Artocarpus paste and preparing technology thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113331364A (en) * | 2021-04-20 | 2021-09-03 | 杭州建丰农业开发有限公司 | Processing method of three-white-pond dried fish |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170215 |
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