Dried fish floss of tea flavor and preparation method of dried fish floss
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A tea-flavored fish floss and tea-flavored technology, which is applied in the field of tea-flavored fish floss and its preparation and fish floss, can solve the problems of high price and rare fish floss, and achieve the effects of convenient eating, novel material selection, simple and feasible process
Inactive Publication Date: 2012-10-03
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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Problems solved by technology
At present, there are few types of fish floss in the market, and the price is expensive. According to the market demand, a new taste and function of ...
Method used
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Embodiment 1
[0034] A kind of green tea fish floss, its raw material composition and parts by weight are respectively:
[0035] 800g raw fish; 40g green tea; 50g salt; 60g vinegar; 60g cooking wine; 10g brown sugar; 20g dark soy sauce; 40g ginger powder; 50g star anise; 50g cumin; 10g cinnamon;
[0036] A preparation method of green tea fish floss, the steps are as follows:
[0037] ⑴Raw material selection: The raw material live fish requires fresh quality, larger individual fish and longer fish fiber;
[0038] ⑵Raw material processing: remove the head of the raw fish by cutting off the fish tail along the operculum, removing the viscera by laparotomy, scraping off the black film and congestion, washing in running water, and then cutting into fish pieces; processing process During cooking, do not break the gall of the fish, otherwise it will affect the flavor;
[0039] (3) Pickling to remove fishy smell: add fish fillets to a solution of 20g of salt, 20g of vinegar, and 20g of cooking wi...
Embodiment 2
[0047] A kind of black tea fish floss, its composition and parts by weight are as follows:
[0048] 900g fish; 50g black tea; 40g salt; 50g vinegar; 50g cooking wine; 20g brown sugar; 10g dark soy sauce; 20g ginger powder; 30g star anise; 40g cumin;
[0049] The manufacture process step of above-mentioned black tea dried fish floss is as follows:
[0050] ⑴Raw material selection: The raw material live fish requires fresh quality, larger individual fish and longer fish fiber;
[0051] ⑵Raw material processing: remove the head of the raw fish by cutting off the fish tail along the operculum, removing the viscera by laparotomy, scraping off the black film and congestion, washing in running water, and then cutting into fish pieces; processing process During cooking, do not break the gall of the fish, otherwise it will affect the flavor;
[0052] (3) Pickling to remove fishy smell: Add 20g of salt, 20g of vinegar, and 30g of cooking wine to pickle the fish fillets for 30 minutes,...
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Abstract
The invention relates to dried fish floss of tea flavor and a preparation method of the dried fish floss. The dried fish floss comprises the following raw materials in parts by weight: 800-900 parts of fish, 40-50 parts of tea leaves, 40-50 parts of common salt, 50-60 parts of table vinegar, 50-60 parts of cooking wine, 10-20 parts of brown sugar, 10-20 parts of dark soy sauce, 20-40 parts of ginger powder, 30-50 parts of aniseed, 40-50 parts of common fennel, 8-10 parts of cassia bark, 5-8 parts of clove and 3-5 parts of nutmeg. The fishy smell of the dried fish floss is effectively reduced by the tea leaves added into the dried fish floss of tea flavor, and the special tea flavor is achieved, so that the dried fish floss has a unique taste; and the dried fish floss of tea flavor is rich in protein and nutriment and mineral substances and has the effects of lowering blood sugar, blood fat and blood pressure after being eaten for long time, so that the cardiovascular and cerebrovascular diseases are prevented. In addition, due to addition of different types of tea leaves, the dried fish floss has different tastes, different nutrients and effects and can be eaten by different crowds in different seasons, so that the nutrition of the dried fish floss is greatly improved, and the popularization and the application of the dried fish floss are expanded.
Description
technical field [0001] The invention belongs to the technical field of deep processing of fish meat products, and relates to fish floss, in particular to tea-flavored fish floss and a preparation method thereof. Background technique [0002] Aquatic food is rich in nutrition, delicious in taste, low in fat, high in protein, and well balanced in nutrition, and is deeply loved by people. Fish is a food for intelligence. Eating fish has a great effect on children's intellectual development, young and middle-aged people's stress relief and refreshment, and the health and longevity of the elderly. "Eat more fish and less meat" has long been a consensus among people . my country is rich in freshwater fish resources, and its processing and utilization has received more and more attention and attention. The processing and comprehensive utilization of aquatic products is the continuation of fishery production. The so-called "processing is active, circulation is active, and circulat...
Claims
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Application Information
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IPC IPC(8): A23L1/326A23L1/305A23L17/10
Inventor 刘安军郑捷周家萍
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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