Method for preserving tangerine leaf cicada

Abstract

The invention relates to a method for preserving tangerine leaf cicada, which relates to the food field, and the tangerine leaf cicada comprises the following raw materials by weight: 100 parts of cicada, 25 parts of fresh tangerine leaf, 25 parts of green orange peel, 25 parts of cornu cervi degelatinatum and 15 parts of yellow rice wine. The method comprises the following steps: immersing the cicada in water for 1-3 hours, cleaning by water, draining, then frying, controlling the oil temperature at 150-250 DEG C, wherein the frying time is 2-5 minutes, draining the oil after the frying is completed for standby; preparing the fresh tangerine leaf, green orange peel and cornu cervi degelatinatum with component amount to coarse powder, then putting in a container for punching boiling water, adding a cover for insulating and immersing for 30 minutes, then cooling to the room temperature, filtering, removing slag and keeping juice to obtain a soup; adding yellow rice wine with component amount in the soup to obtain a preserving solution; placing the cicada after draining the oil in the preserving solution, adding the cover and preserving for 3-24 hours to obtain the tangerine leaf cicada. The method for preserving tangerine leaf cicada can produce the cicada food with unique local flavor, changes a traditional eating mode, the tangerine leaf cicada has the advantages of delicious mouthfeel, abundant nutrition and special health care function, the tangerine leaf cicada has the efficacy of soothing liver and promoting lactation, and is suitable for people of postpartum hypogalactia due to liver stagnancy and blood stasis.

Description

technical field [0001] The invention relates to the field of food, in particular to a pickling method of Cicada citrus leafhopper. Background technique [0002] Golden cicada has high nutritional value and is known as Tang monk meat. Due to the high nutritional value of Jinchan, unique taste, and various nourishing and medicinal functions on the human body, in modern society, people put the nutritious "Jinchan" on the table and call it "Tang Monk Meat". ", this is the highest praise for fully affirming the nutritional value of Jinchan. According to the physical and chemical analysis and research of the China Food and Nutrition Institute, it is found that every 100g of golden cicada nymphs is rich in protein 72g, fat 15g, and ash 1.8g; in addition, it also contains calcium, phosphorus, iron and various vitamins and trace elements necessary for the human body. According to scientific analysis, Jinchan body is rich in amino acids, proteins and trace elements, and essential am...

AI Technical Summary

Problems solved by technology

[0003] As a nutritious and health food, Jinchan has been widely recognized as a nutritional and health food. However, at present, the situation of Jinchan entering the dining table is relatively simple, limited to frying, and Jinchan is served directly on the table after frying.

In addition to its high nutritional value, golden cicada also has medicinal functions. At present, when people eat golden cicada food, they do not give full play to the therapeutic effect of golden cicada