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Fish maw stew tablets and preparation method thereof

A technology for fish maw and cooked products, applied in the field of fish maw stewed lozenges and preparation thereof, can solve the problems of a large gap between taste and nutritional value, rapid loss of nutrition and flavor, inconvenience and inconvenience in carrying, etc., and achieves good market prospects, Facilitate mass production, maximize absorption effect

Active Publication Date: 2013-07-03
张雪峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The can is still not convenient enough to carry, and it has not been stewed, and the fish maw is soaked in the soup for a long time, the nutrition and flavor loss is very fast, and the shelf life is short, which is different from the taste and nutritional value of fresh fish maw stewed products. The gap is large, and it is difficult to meet people's needs

Method used

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  • Fish maw stew tablets and preparation method thereof
  • Fish maw stew tablets and preparation method thereof
  • Fish maw stew tablets and preparation method thereof

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preparation example Construction

[0031] The preparation method of the present invention specifically comprises the following steps:

[0032] a. Raw material preparation: Soak the raw materials, wash them, and drain them for later use; pre-treatment of ingredients: wash them, drain them for later use; make ingredients according to the traditional formula.

[0033] b. Cooking: According to the different ingredients, use the corresponding traditional method to stew, and choose different stewing processes according to the different tastes of the materials.

[0034] The stewing mentioned in this Law refers to the method of stewing the main ingredients and auxiliary materials, water or soup, or not.

[0035] c. Drying and dehydration: dry and dehydrate the stewed cooked product and pulverize it as required;

[0036] Or: separate the stewed cooked product into soup and solids, dry and dehydrate the separated soup and solids separately and pulverize as required;

[0037] d. Granulating and tableting:

[0038] The ...

Embodiment 1

[0076] Embodiment 1 uses the method of the present invention to prepare lozenges by stewing fish maw with plant materials

[0077] Take Qiyuan stewed fish maw as an example.

[0078] 1. Preparation of Qiyuan Stewed Fish Maw Buccal Tablets

[0079] Main ingredients: 300 grams of dried fish maw.

[0080] Accessories: Lycium barbarum: 50 grams; Longan: 100 grams; Purified water: appropriate amount; Rock sugar: 50 grams.

[0081] 1. The stewing process:

[0082] 1.1 Soak 300 grams of dried fish maw for 4 hours, wash it clean, and put it in a stewing tank; stew in water, add cold water to boil for 5 minutes, then remove from the fire, wait for cooling and then boil for 5 minutes; repeat twice a day, After 2 days, take it out, soak it in clean water for 3 hours, and drain the water for later use.

[0083] 1.2 Wash 50 grams of wolfberry and 100 grams of longan, and put them in a stew pot; then melt 50 grams of rock sugar with an appropriate amount of water, and put them in a stew...

Embodiment 2

[0112] Embodiment 2. Using the method of the present invention to stew fish maw with bacteria and algae materials to prepare lozenges

[0113] Take tremella stewed fish maw as an example.

[0114] 1. Preparation of tremella stewed fish maw lozenges

[0115] Main ingredients: fish maw: 200 grams.

[0116] Accessories: white fungus: 200 grams; purified water: appropriate amount; rock sugar: 100 grams.

[0117] 1. The stewing process:

[0118] 1.1 Soak 200 grams of dried fish maw for 4 hours, wash it clean, put it in a stewing tank; stew in water, add cold water to boil for 5 minutes, then remove from the fire, wait for cooling and then boil for 5 minutes; repeat 3 times a day, After 2 days, take it out, soak it in clean water for 3 hours, and drain the water for later use.

[0119] 1.2 Soak 200 grams of tremella in purified water, remove the stalks, and put it in a stew pot; then melt 100 grams of rock sugar with an appropriate amount of water and put it in a stew pot; add w...

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Abstract

The invention belongs to the field of health foods, and particularly relates to fish maw stew tablets and a preparation method thereof. The technical problem to be solved is to provide the fish maw stew tablets capable of keeping the original peculiar flavor of stew to a certain extent, preserving nutrient components for long and being favorably absorbed. The technical scheme for solving the technical problem is that: the method for preparing the tablets from the fish maw stew is provided and comprises the following steps of: a, dispensing prepared fish maw and auxiliary materials, and stewing or cooking the mixture to form a cooked product containing solid matters and cooking liquor; b, drying, dehydrating and crushing the cooked product; and c, granulating and preforming the crushed cooked product. The fish maw stew tablets prepared by the method of the invention are convenient to carry and eat, develop a novel way of oral sucking and mucosa absorption for the fish maw stew, can accord with conventional eating habits, correct the erroneous idea of performing administration only by extraction to improve the intake of active ingredients in the field, and has vast market prospect.

Description

technical field [0001] The invention belongs to the field of health food, and in particular relates to a fish maw stew buccal tablet and a preparation method thereof. Background technique [0002] With the further improvement of the quality of life, more and more people pay more attention to product quality, product nutrition and performance-price ratio, and the requirements for food processing are also getting higher and higher, and the demand for high-quality "convenience" food has surged. Objectively speaking, there are still many quality control problems in the mainstream "convenience" food currently produced in my country - food dried by atmospheric pressure hot air. As a result, the price in the international market is low and the grim situation is that it cannot be sold in the domestic market. Then only by greatly improving the quality of traditional "convenience" food can we get out of the predicament. In other words, it is to control the quality during the whole p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L1/29A23L17/00A23L33/00
Inventor 张雪峰徐丽周颖
Owner 张雪峰
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