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Silver carp foodstuff processing method

A processing method and silver carp technology, which are applied in the processing field of silver carp food, can solve the problems of lack of dietary and medicinal effects, differences in taste and characteristics, etc., achieve significant social and economic benefits and promotion value, reduce blood lipids, and have a red and bright color. Effect

Inactive Publication Date: 2009-09-02
河北玉兰香保定会馆饮食有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the different ingredients and processing methods, not only the taste and characteristics formed are very different, but also lack certain therapeutic and medicinal effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1: Weighing ingredients: 15 parts of Polygonatum Polygonatum, 5 parts each of Radix Ginseng, Ophiopogon japonicus, pollen, mulberry leaves, and white lentils, 10 parts of raw licorice, 3 parts of Chuanqiong, and 3 parts of Fructus Rhizoma;

[0015] Weigh seasonings: 20 parts of Huadiao wine, 80 parts of soy sauce, 50 parts of Baoding Huaimao brand noodle sauce, 5 parts each of fennel seeds, star anise, pepper, grass fruit, cloves, Sannai, cinnamon, and Angelica dahurica, 10 parts of salt, sugar 15 copies;

[0016] Remove the head of 1500 parts by weight of silver carp main material and cut it into a tile shape with a length of 3cm, a width of 1.5cm and a thickness of 0.8cm, fry it in 190°C salad oil until golden yellow, take it out for later use; After decocting for 1.2 hours, put in the fried fish pieces and cook for 35 minutes on medium heat.

Embodiment 2

[0017] Embodiment 2: The difference between this embodiment and Example 1 is that the ingredients are weighed: 10 parts of Polygonatum Polygonatum, 4 parts each of Radix Glycyrrhizae, Ophiopogon japonicus, pollen, mulberry leaves, and white lentils, 8 parts of raw licorice, Chuanqiong , 2 copies each of scorpion;

[0018] Seasoning: 15 parts of Huadiao wine, 75 parts of soy sauce, 45 parts of Baoding Huaimao brand noodle sauce, 4 parts each of fennel seed, star anise, pepper, grass fruit, clove, three Nye, cinnamon bark, and Angelica dahurica, 8 parts of salt, and 10 parts of white sugar ;

[0019] In order to process 1500 parts by weight of silver carp as the main ingredient, first cut the silver carp into tile shapes with a length of 3 cm, a width of 1.5 cm and a thickness of 0.8 cm, and fry it into golden yellow in salad oil at 180°C for subsequent use; Add seasoning and water to cook for 1 hour, then put in the fried fish pieces and cook for 30 minutes on medium heat.

Embodiment 3

[0020] Example 3: The difference between this example and Example 1 is that the ingredients are weighed: 20 parts of Polygonatum Polygonatum, 6 parts each of Radix Polygonatum, Ophiopogon japonicus, pollen, mulberry leaves, and white lentils, 12 parts of raw licorice, Chuanqiong 4 parts, 4 parts of mast;

[0021] Seasoning: 25 parts of Huadiao wine, 85 parts of soy sauce, 55 parts of Baoding Huaimao brand noodle sauce, 6 parts each of fennel seed, star anise, pepper, grass fruit, clove, sannai, cinnamon bark, and angelica dahurica, 12 parts of salt, 20 parts of white sugar ;

[0022] In order to process 1500 parts by weight of silver carp as the main ingredient, first cut the silver carp into a tile shape with a length of 3cm, a width of 1.5cm and a thickness of 0.8cm, and fry it into golden yellow in salad oil at 200°C and take it out for later use; Add seasoning and water to cook for 1.5 hours, then put in the fried fish pieces and cook on medium heat for 40 minutes.

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PUM

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Abstract

The invention discloses a manufacturing method of silver carp food, which comprises the following steps: manufacturing 1500g silver carp, cutting the silver carp into shoe shape with length at 3cm, breadth at 1.5cm and thickness at 0.8cm, frying in the oil at 180-200deg.c, allocating according to certain rate, adding water to boil for 1-1.5h, boiling for 30-40min through middle flare.

Description

technical field [0001] The invention relates to a processing method of silver carp food. Background technique [0002] Silver carp is a kind of freshwater fish, and its nutritive value is very high, is deeply liked by the people, and people adopt various cooking methods to enjoy its delicacy, has formed the product of different characteristic and local flavor respectively, has enriched people's material and cultural enjoyment. However, due to the difference in ingredients and processing methods, not only the formed taste and characteristics are very different, but also lack certain therapeutic and medicinal effects. Contents of the invention [0003] The invention provides a processing method of silver carp food prepared from silver carp as a main raw material, which is delicious and mellow, and has health functions such as regulating spleen and warming stomach, clearing away heat and detoxification, nourishing yin and moistening dryness, prolonging life and the like. [...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L1/01A61K36/00A23L17/10A23L5/10
Inventor 梁连起
Owner 河北玉兰香保定会馆饮食有限公司
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