CN110771820A - Nutritional fish larva and preparation method thereof - Google Patents
Nutritional fish larva and preparation method thereof Download PDFInfo
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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
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
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Abstract
The invention provides a nutritional fish larva which is prepared from the following raw materials in parts by weight: 100-150 parts of fresh young fishes, 10-20 parts of secret sauce, 2-5 parts of traditional Chinese medicine extract, 5-10 parts of seasoning and 5-15 parts of salad oil. The small fish fries prepared by the invention have good taste, delicious taste, strong fragrance and simple preparation process, are not limited by seasons, have the health care and health preserving effects by adding the traditional Chinese medicine extract, increase the nutrition of the small fish fries, and are delicious and nutritional household food.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a nutritional fish fry and a preparation method thereof.
Background
Fish and aquatic products are one of the important food for human beings, and the production and processing history of the fish products is long, the fish products are various in variety and have different flavors. The most common processing method of fish products is drying or smoking after pickling, and the fish products which are more famous in ancient and modern times comprise preserved fish, smoked fish, dried fish and the like. In ancient times, due to the lack of effective manual temperature control means, fish products relatively suitable for the taste of people can be processed and produced only in low-temperature seasons, and in hot seasons, the only preservative method is to add a large amount of salt for pickling, so that the salt content of the prepared fish products is very high, and even if repeated desalting treatment is carried out, the fish products are still too salty relative to the taste, and undoubtedly, the fish products can be used for life preservation only in ancient times with food lack, and the harm of the high salt content to human bodies is self-evident.
Disclosure of Invention
The invention provides a nutritional fish fry and a preparation method thereof, and aims to provide the nutritional fish fry which has good taste, delicious taste, strong fragrance and simple preparation process, is not limited by seasons, is added with traditional Chinese medicine extracts, has the effects of health care and health preservation, increases the nutrition of the fish fry, and is a delicious and nutritional household food.
The invention provides a nutritional fish larva which is prepared from the following raw materials in parts by weight: 100-150 parts of fresh young fishes, 10-20 parts of secret sauce, 2-5 parts of traditional Chinese medicine extract, 5-10 parts of seasoning and 5-15 parts of salad oil.
As a further improvement of the invention, the special sauce comprises 5-10 parts of modified starch, 1-3 parts of sodium carboxymethylcellulose, 1-3 parts of carrageenan, 5-10 parts of chitosan, 2-7 parts of cooking wine, 3-5 parts of vinegar, 1-5 parts of fruit juice, 4-7 parts of light soy sauce and 1-3 parts of soy sauce.
As a further improvement of the invention, the small fish fry is cunning fish or tender fish fry, and the quality is 100-200 g.
As a further improvement of the invention, the fruit juice is selected from one or more of apple juice, lemon juice, blueberry juice, strawberry juice, banana juice and watermelon juice.
As a further improvement of the invention, the traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 5-10 parts of ganoderma lucidum spore powder, 5-10 parts of liquorice, 5-15 parts of astragalus membranaceus, 1-3 parts of cogongrass rhizome and 1-3 parts of platycodon grandiflorum.
As a further improvement of the invention, the traditional Chinese medicine extract is prepared by the following method: weighing Glycyrrhrizae radix, radix astragali, lalang grass rhizome and radix Platycodi according to a certain proportion, respectively cleaning, drying, pulverizing, sieving with 100 mesh sieve, adding Ganoderma spore powder, continuously pulverizing by ultra-pulverizing to average particle diameter below 2 μm to obtain traditional Chinese medicine fine powder, adding into pure water, heating to boil, extracting with ultrasonic wave for 1-2 hr, filtering, concentrating the filtrate by ultra-filtration, and oven drying to obtain traditional Chinese medicine extract.
As a further improvement of the invention, the ultrasonic power is 1200-1500W, and the solid-to-liquid ratio of the traditional Chinese medicine fine powder to the pure water is 1: (15-30) g/mL.
As a further improvement of the invention, the seasoning comprises 3-5 parts of green onion, 3-7 parts of garlic, 2-5 parts of ginger, 2-3 parts of chicken essence, 3-5 parts of salt and 3-5 parts of pepper.
The invention further provides a preparation method of the nutritional fish fries, which comprises the following steps: removing viscera of young fishes, cleaning, adding secret sauce, pickling for 3-5h, heating with microwave oven for 10-20min, taking out, adding edible oil, heating to 150-.
As a further improvement of the invention, the power of the microwave oven is 2000-2200W.
The invention has the following beneficial effects: the small fish fries prepared by the invention have good taste, delicious taste, strong fragrance and simple preparation process, are not limited by seasons, have the health care and health preserving effects by adding the traditional Chinese medicine extract, increase the nutrition of the small fish fries, and are delicious and nutritional household food.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The raw materials comprise the following components in parts by weight: 100 parts of fresh small fish, 10 parts of secret sauce, 2 parts of traditional Chinese medicine extract, 5 parts of seasoning and 5 parts of salad oil.
The small fish is cunninghamia paniculata or tender fish with the mass of 100-200 g.
The special sauce comprises 5 parts of modified starch, 1 part of sodium carboxymethylcellulose, 1 part of carrageenan, 5 parts of chitosan, 2 parts of cooking wine, 3 parts of vinegar, 1 part of lemon juice, 4 parts of light soy sauce and 1 part of soy sauce.
The seasoning comprises 3 parts of scallion, 3 parts of garlic, 2 parts of tender ginger, 2 parts of chicken essence, 3 parts of salt and 3 parts of pepper.
The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 5 parts of ganoderma lucidum spore powder, 5 parts of liquorice, 5 parts of astragalus membranaceus, 1 part of cogongrass rhizome and 1 part of platycodon grandiflorum.
The traditional Chinese medicine extract is prepared by the following method: weighing Glycyrrhrizae radix, radix astragali, lalang grass rhizome and radix Platycodi according to a certain proportion, respectively cleaning, drying, pulverizing, sieving with 100 mesh sieve, adding Ganoderma spore powder, continuously pulverizing by ultra-pulverizing to average particle diameter below 2 μm to obtain traditional Chinese medicine fine powder, at a solid-to-liquid ratio of 1: adding 15g/mL of the extract into pure water, heating to boil, performing ultrasonic wave assisted extraction at 1200W for 1h, filtering, performing ultrafiltration concentration on the filtrate, and drying to obtain the traditional Chinese medicine extract.
The preparation method of the nutritional fish fry comprises the following steps: removing viscera of young fish, cleaning, adding secret sauce, pickling for 3 hr, heating in 2000W microwave oven for 10min, taking out, heating in edible oil to 150 deg.C, adding flavoring agent, stirring for 8-12 s, pouring on fish head, stirring, turning off fire, spreading the Chinese medicinal extract in the pot, and parching to obtain nutritional young fish.
Example 2
The raw materials comprise the following components in parts by weight: 150 parts of fresh young fish, 20 parts of secret sauce, 2-5 parts of traditional Chinese medicine extract, 10 parts of seasoning and 15 parts of salad oil.
The small fish is cunninghamia paniculata or tender fish with the mass of 100-200 g.
The special sauce comprises 10 parts of modified starch, 3 parts of sodium carboxymethylcellulose, 3 parts of carrageenan, 10 parts of chitosan, 7 parts of cooking wine, 5 parts of vinegar, 5 parts of watermelon juice, 7 parts of light soy sauce and 3 parts of soy sauce.
The seasoning comprises 5 parts of scallion, 7 parts of garlic, 5 parts of tender ginger, 3 parts of chicken essence, 5 parts of salt and 5 parts of pepper.
The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 10 parts of ganoderma lucidum spore powder, 10 parts of liquorice, 15 parts of astragalus membranaceus, 3 parts of cogongrass rhizome and 3 parts of platycodon grandiflorum.
The traditional Chinese medicine extract is prepared by the following method: weighing Glycyrrhrizae radix, radix astragali, lalang grass rhizome and radix Platycodi according to a certain proportion, respectively cleaning, drying, pulverizing, sieving with 100 mesh sieve, adding Ganoderma spore powder, continuously pulverizing by ultra-pulverizing to average particle diameter below 2 μm to obtain traditional Chinese medicine fine powder, at a solid-to-liquid ratio of 1: adding 30g/mL of the extract into pure water, heating to boil, performing 1500W ultrasonic-assisted extraction for 2h, filtering, performing ultrafiltration concentration on the filtrate, and drying to obtain the traditional Chinese medicine extract.
The preparation method of the nutritional fish fry comprises the following steps: removing viscera of young fish, cleaning, adding secret sauce, pickling for 5 hr, heating in 2200W microwave oven for 20min, taking out, heating in edible oil to 170 deg.C, adding flavoring agent, stirring for 8-12 s, pouring on fish head, stirring, turning off fire, spreading the Chinese medicinal extract in the pot, and parching to obtain nutritional young fish.
Example 3
The raw materials comprise the following components in parts by weight: 125 parts of fresh small fish, 15 parts of secret sauce, 3 parts of traditional Chinese medicine extract, 7 parts of seasoning and 10 parts of salad oil.
The small fish is cunninghamia paniculata or tender fish with the mass of 100-200 g.
The special sauce comprises 7 parts of modified starch, 2 parts of sodium carboxymethylcellulose, 2 parts of carrageenan, 7 parts of chitosan, 5 parts of cooking wine, 4 parts of vinegar, 3 parts of strawberry juice, 5 parts of light soy sauce and 2 parts of soy sauce.
The seasoning comprises 4 parts of scallion, 5 parts of garlic, 3 parts of tender ginger, 2 parts of chicken essence, 4 parts of salt and 4 parts of pepper.
The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 7 parts of ganoderma lucidum spore powder, 7 parts of liquorice, 10 parts of astragalus membranaceus, 2 parts of cogongrass rhizome and 2 parts of platycodon grandiflorum.
The traditional Chinese medicine extract is prepared by the following method: weighing Glycyrrhrizae radix, radix astragali, lalang grass rhizome and radix Platycodi according to a certain proportion, respectively cleaning, drying, pulverizing, sieving with 100 mesh sieve, adding Ganoderma spore powder, continuously pulverizing by ultra-pulverizing to average particle diameter below 2 μm to obtain traditional Chinese medicine fine powder, at a solid-to-liquid ratio of 1: adding 20g/mL into pure water, heating to boil, ultrasonic extracting at 1350W for 1.5 hr, filtering, ultrafiltering, concentrating, and oven drying to obtain Chinese medicinal extract.
The preparation method of the nutritional fish fry comprises the following steps: removing viscera of young fish, cleaning, adding secret sauce, pickling for 3-5 hr, heating in 2100W microwave oven for 15min, taking out, adding edible oil, heating to 160 deg.C, adding flavoring agent, stirring for 8-12 s, pouring on fish head, stirring, turning off fire, spreading the Chinese medicinal extract in the pot, and stir-frying to obtain nutritional young fish.
Comparative example 1
Compared with example 3, no herbal extract was added.
The raw materials comprise the following components in parts by weight: 125 parts of fresh small fish, 18 parts of special sauce, 7 parts of seasoning and 10 parts of salad oil.
The small fish is cunninghamia paniculata or tender fish with the mass of 100-200 g.
The special sauce comprises 7 parts of modified starch, 2 parts of sodium carboxymethylcellulose, 2 parts of carrageenan, 7 parts of chitosan, 5 parts of cooking wine, 4 parts of vinegar, 3 parts of strawberry juice, 5 parts of light soy sauce and 2 parts of soy sauce.
The seasoning comprises 4 parts of scallion, 5 parts of garlic, 3 parts of tender ginger, 2 parts of chicken essence, 4 parts of salt and 4 parts of pepper.
The preparation method of the nutritional fish fry comprises the following steps: removing viscera of young fish, cleaning, adding secret sauce, pickling for 3-5 hr, heating in 2100W microwave oven for 15min, taking out, adding edible oil, heating to 160 deg.C, adding flavoring agent, stirring for 8-12 s, pouring on fish head, stirring, turning off fire, spreading the Chinese medicinal extract in the pot, and stir-frying to obtain nutritional young fish.
Comparative example 2
Compared with example 3, no secret sauce was added.
The raw materials comprise the following components in parts by weight: 125 parts of fresh small fish, 18 parts of traditional Chinese medicine extract, 7 parts of seasoning and 10 parts of salad oil.
The small fish is cunninghamia paniculata or tender fish with the mass of 100-200 g.
The special sauce comprises 7 parts of modified starch, 2 parts of sodium carboxymethylcellulose, 2 parts of carrageenan, 7 parts of chitosan, 5 parts of cooking wine, 4 parts of vinegar, 3 parts of strawberry juice, 5 parts of light soy sauce and 2 parts of soy sauce.
The seasoning comprises 4 parts of scallion, 5 parts of garlic, 3 parts of tender ginger, 2 parts of chicken essence, 4 parts of salt and 4 parts of pepper.
The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 7 parts of ganoderma lucidum spore powder, 7 parts of liquorice, 10 parts of astragalus membranaceus, 2 parts of cogongrass rhizome and 2 parts of platycodon grandiflorum.
The traditional Chinese medicine extract is prepared by the following method: weighing Glycyrrhrizae radix, radix astragali, lalang grass rhizome and radix Platycodi according to a certain proportion, respectively cleaning, drying, pulverizing, sieving with 100 mesh sieve, adding Ganoderma spore powder, continuously pulverizing by ultra-pulverizing to average particle diameter below 2 μm to obtain traditional Chinese medicine fine powder, at a solid-to-liquid ratio of 1: adding 20g/mL into pure water, heating to boil, ultrasonic extracting at 1350W for 1.5 hr, filtering, ultrafiltering, concentrating, and oven drying to obtain Chinese medicinal extract.
The preparation method of the nutritional fish fry comprises the following steps: removing viscera of young fish, cleaning, adding secret sauce, pickling for 3-5 hr, heating in 2100W microwave oven for 15min, taking out, adding edible oil, heating to 160 deg.C, adding flavoring agent, stirring for 8-12 s, pouring on fish head, stirring, turning off fire, spreading the Chinese medicinal extract in the pot, and stir-frying to obtain nutritional young fish.
Test example 1
The inventive examples 1-3, comparative examples 1-2 and commercially available instant fish fries were subjected to taste and shelf life tests, and the results are shown in table 1.
TABLE 1
The nutritional fish fries prepared in the embodiments 1-3 of the invention have the advantages of proper appearance and taste, fine and smooth mouthfeel, strong fragrance, light traditional Chinese medicine fragrance, good appearance chromaticity, and about 90-120 days of shelf life, and are obviously due to similar products sold in the market. Compared with the example 3, the comparative example 1 and the comparative example 2 have the advantages that the traditional Chinese medicine extract and the secret sauce are not added respectively, the mouthfeel is poor, the quality guarantee period is obviously shortened, and the mouthfeel and the quality guarantee period of the product can be obviously improved by compounding the traditional Chinese medicine extract and the secret sauce.
Compared with the prior art, the small fish fry prepared by the invention has good taste, delicious taste, thick fragrance and simple preparation process, is not limited by seasons, is added with the traditional Chinese medicine extract, has the effects of health care and health preservation, increases the nutrition of the small fish fry, and is a delicious and nutritional household food.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The nutritional fish larva is characterized by being prepared from the following raw materials in parts by weight: 100-150 parts of fresh young fishes, 10-20 parts of secret sauce, 2-5 parts of traditional Chinese medicine extract, 5-10 parts of seasoning and 5-15 parts of salad oil.
2. The nutritional young fish according to claim 1, wherein the special sauce comprises 5-10 parts of modified starch, 1-3 parts of sodium carboxymethylcellulose, 1-3 parts of carrageenan, 5-10 parts of chitosan, 2-7 parts of cooking wine, 3-5 parts of vinegar, 1-5 parts of fruit juice, 4-7 parts of light soy sauce and 1-3 parts of soy sauce.
3. The nutritional fish larvae according to claim 2, wherein the small fish larvae are cunninghamia paniculata or young fish larvae with the mass of 100-200 g.
4. The nutritional fish fry as claimed in claim 2, wherein the fruit juice is selected from one or more of apple juice, lemon juice, blueberry juice, strawberry juice, banana juice and watermelon juice.
5. The nutritional fish fry as claimed in claim 1, wherein the traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 5-10 parts of ganoderma lucidum spore powder, 5-10 parts of liquorice, 5-15 parts of astragalus membranaceus, 1-3 parts of cogongrass rhizome and 1-3 parts of platycodon grandiflorum.
6. The nutritional fish fry as claimed in claim 5, wherein the Chinese herbal medicine extract is prepared by the following method: weighing Glycyrrhrizae radix, radix astragali, lalang grass rhizome and radix Platycodi according to a certain proportion, respectively cleaning, drying, pulverizing, sieving with 100 mesh sieve, adding Ganoderma spore powder, continuously pulverizing by ultra-pulverizing to average particle diameter below 2 μm to obtain traditional Chinese medicine fine powder, adding into pure water, heating to boil, extracting with ultrasonic wave for 1-2 hr, filtering, concentrating the filtrate by ultra-filtration, and oven drying to obtain traditional Chinese medicine extract.
7. The nutritious fish larva according to claim 5, wherein the ultrasonic power is 1200-1500W, and the solid-to-liquid ratio of the traditional Chinese medicine fine powder to pure water is 1: (15-30) g/mL.
8. A nutritious young fish according to claim 1, wherein the seasoning comprises 3-5 parts of shallot, 3-7 parts of garlic, 2-5 parts of ginger, 2-3 parts of chicken essence, 3-5 parts of salt and 3-5 parts of pepper.
9. A process for the preparation of a nutritional fish fry as claimed in any one of claims 1 to 8 comprising the steps of: removing viscera of young fishes, cleaning, adding secret sauce, pickling for 3-5h, heating with microwave oven for 10-20min, taking out, adding edible oil, heating to 150-.
10. The method as claimed in claim 9, wherein the power of the microwave oven is 2000-2200W.
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| CN112314882A (en) * | 2020-11-02 | 2021-02-05 | 湖南富高农业科技开发有限公司 | Nutritional bullfrog and preparation method thereof |
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Application publication date: 20200211 |