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Blood-pressure-lowering grass carp soaked in vinegar and preparation method of blood-pressure-reducing grass carp soaked in vinegar

A technology for lowering blood pressure and grass carp, applied in food preparation, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of not increasing the nutritional value of fish meat, achieve good prevention and regulation effects, better taste, and flavor unique effect

Active Publication Date: 2014-07-02
安徽双全面粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] People soak the unfinished salted fish in vinegar, which not only prolongs its shelf life, but also makes the fish vinegar fragrant and intoxicating, with better taste and unique flavor, but only soaking in white vinegar cannot increase the nutritional value of fish. Invented to brew fish meat together with raw materials such as white vinegar and traditional Chinese medicine, so that fish meat has a good health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0019] A hypotensive vinegar drunken grass carp is made from the following raw materials with the following weight (jin):

[0020] Grass carp 250, white vinegar 400, glutinous rice 40, whey powder 14, kudzu root powder 10, mint leaves 6, apocynum leaves 4, persimmon leaves 2, grape leaves 1, wolfberry leaves 2, eucommia leaves 3, burdock leaves 4, lemongrass 2 , 7 stevia leaves, 8 nutrition powder, appropriate amount of bamboo leaves and sesame oil;

[0021] The nutrient powder is made of raw materials in the following weight ratio: sea cucumber: elixir: wakame = 1:1:6, and appropriate amount of honey and yellow vinegar.

[0022] A method for preparing blood pressure-lowering vinegar drunken grass carp, comprising the following steps:

[0023] (1) Blanch the sea cucumber, old grass, and wakame in boiling water for 60 seconds, then immediately soak them in ice water, remove impurities and wash them, and after drying, spread the honey evenly on the surface of the raw materials,...

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PUM

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Abstract

The invention discloses a blood-pressure-reducing grass carp soaked in vinegar. The blood-pressure-reducing grass carp soaked in the vinegar is prepared from the raw materials in parts by weight: 250-300 parts of grass carp, 400-500 parts of white vinegar, 40-50 parts of sticky rice, 14-18 parts of whey powder, 10-15 parts of radix puerariae powder, 6-7 parts of mint leaves, 4-5 parts of dogbane leaves, 2-3 parts of persimmon leaves, 1-2 parts of grape leaves, 2-3 parts of medlar leaves, 3-4 parts of folium cortex eucommia leaves, 4-5 parts of burdock leaves, 2-3 parts of lemon grasses, 7-8 parts of stevia rebaudian leaves, 8-10 parts of nutrition powder, a proper amount of indocalamus leaves and a proper amount of sesame oil. The grass carp is fried by oil, so that the nutrition of the grass carp is not lost; the abdomen of the grass carp is filled with the sticky rice, the indocalamus leaves wrap the outside of the grass carp, and the treated grass carp is soaked in medicinal vinegar containing traditional Chinese medicines as the raw material for 30-40 hours till flesh of the grass carp is totally tasty, so that the grass carp soaked in the vinegar is thick in aromatic flavor inside and outside, and has the attractive vinegar flavor, the relatively good mouthfeel and unique flavor; in the process of cooking the grass carp, the nutrition powder is added, so that the nutrition is relatively abundant, and the health-care value is relatively high.

Description

technical field [0001] The invention relates to a health-care fish, in particular to a hypotensive vinegar drunken grass carp and a preparation method thereof. Background technique [0002] People soak the unfinished salted fish in vinegar, which not only prolongs its shelf life, but also makes the fish meat vinegar fragrant and intoxicating, with better taste and unique flavor, but only soaking in white vinegar cannot increase the nutritional value of fish meat. It is invented to brew fish meat together with raw materials such as white vinegar and traditional Chinese medicine, so that the fish meat has better health care effects. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art, and provides a hypotensive vinegar drunken grass carp and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A hypotensive vinegar drunken grass carp is made from the following ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/30A23L33/10
CPCA23L17/00A23L33/105A23V2002/00A23V2250/21A23V2200/326
Inventor 田益坤
Owner 安徽双全面粉有限公司
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