Method for producing nutrient and delicious fishbone and chicken liver floss

A production method and fishbone technology, applied in food preparation, food forming, food science and other directions, can solve problems such as stunting, mental retardation, etc., and achieve the effects of attractive fragrance, sufficient resources, and eye protection.

Inactive Publication Date: 2011-12-21
王宝泰
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a nutritious and delicious fishbone chicken liver floss produc...

Method used

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Embodiment Construction

[0022] The preparation method of the nutritious and delicious fish bone chicken liver floss of the present invention: its specific process steps are as follows:

[0023] 1. Thaw and wash the fish bones, spines and head raw materials to remove blood fat and impurities. Thaw the chicken liver raw material and rinse it clean.

[0024] 2. Remove the gills and internal organs of the fish, and cut the fish raw materials into sections with a length of 12-13cm. Cut each chicken liver into 3 sections and put them separately.

[0025] 3. The ingredient ratio of natural spices used for fish raw materials is as follows: take 0.15 grams of Artemisia annua, 0.2 grams of mint, 0.25 grams of Dahongpao, 0.6 grams of ginger, 3 grams of spring onion, 0.15 grams of vinegar essence, and 1 gram of table salt, mix with 100 grams of water Made with natural flavors.

[0026] The ingredients ratio of natural spices for chicken liver is: take 0.2 grams of schisandra, 0.15 grams of Artemisia annua, 0....

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Abstract

The invention discloses a method for producing a nutrient and delicious fishbone and chicken liver floss, which comprises the following steps of: unfreezing and cleaning raw materials of fishbone, thorns and heads to remove blood fat and impurities; unfreezing the raw material of chicken liver, cleanly flushing and separately treating; removing fish gill and internal organ residues and cutting the fish raw material into sections of 10-15cm; chopping each chicken liver into three sections and separately placing; respectively placing the chopped raw materials of fishbone and the chicken lever into the mixed natural spice and pickling for 40-80 minutes; fishing out the raw materials which are respectively pickled and respectively dehydrating for 15-50 minutes; softening the fishbone at high temperature; drying the fishbone and chicken liver subjected to high temperature; and filling the prepared fishbone and chicken liver floss into self-quantitative packaging bags. The method has the advantages of no addictive, sufficient resources, low cost, little investment, high benefit and high development value.

Description

technical field [0001] The invention relates to a processing method of nutritious food, in particular to a method for preparing nutritious and delicious fish bone chicken liver floss. Background technique [0002] In human beings, about 50% of children aged 1-6 are malnourished due to calcium deficiency, picky eaters, and anorexia, which affect normal growth. And contain a large amount of easily absorbable calcium fish bone resource and a large amount of mineral matter chicken liver raw material resource and have not effectively exploited and utilized. At present, there are only a few local methods for fish bones and chicken livers in China: 1. Fish bones have a strong smell, which is unacceptable to children. 2. The chicken liver has an unpleasant smell of viscera and no appetite. 3. The taste is old-fashioned, dull and low-key, not suitable for the high-end taste of modern children. Therefore, developing a nutritional combination that meets the most needs of children an...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L1/325A23L1/312A23L1/315A23P1/06A23L13/20A23L13/50A23L17/00
Inventor 王宝泰
Owner 王宝泰
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