Dried fish floss of tea flavor and preparation method of dried fish floss

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...

AI Technical Summary

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 low-cost fish floss will be developed, which will help the promotion of fish floss products and even benefit the development of freshwater fish processing.