Persimmon paste sliced fish capable of regenerating body fluid and dispelling melancholy and preparation method thereof

Abstract

The invention discloses persimmon paste sliced fish capable of regenerating a body fluid and dispelling melancholy. The persimmon paste sliced fish is prepared from the following raw materials in parts by weight: 80-100 parts of tuna, 3-4 parts of white vinegar, 10-13 parts of quail egg white, 14-20 parts of pistachio nut kernels, 7-8 parts of rice vinegar, 15-16 parts of dried persimmon, 2-2.4 parts of wolfberry leaves, 0.7-0.8 part of cortex albiziae, 1.6-2 parts of cucumber leaves, 0.5%-0.6% of lotus leaves and a proper amount of tea polyphenol solution. Wolfberry leaves, cortex albiziae and other traditional Chinese medicine components and the tea polyphenol solution are added, and the health efficacies of dispelling melancholy, calming nerves, tonifying the liver, benefiting kidneys, regenerating a body fluid and quenching the thirst of sliced fish are increased, and the technical problem of fish preservation in the processing and production process of uncooked fish is solved; a high-pressure seepage technique is adopted to be combined with a drying technique, so that the sensory quality of fish is improved effectively, and the increasing need of uncooked fish consumption for people is met.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

Login to view more

AI Technical Summary

Benefits of technology

This technology uses green teapoly phenols (GTP) with powerful anti-oxygen properties to create a protecting layer on food products during storage or transportation without losing their quality due to oxidative damage caused by oxygen molecules. It also prevents bacteria from sinking into them when they break down certain chemical compounds found inside these items like flavonoids. Overall this results improve the shelf life of seafood product while maintaining good taste.

Problems solved by technology

This patented technical solution describes improving the safety and cleanliness of cookery ingredients like sausages that come into contact with many harmful bacteria found worldwide. These harmful organism include Escherichia coli O157:H7. Additionally, there exist concerns over potential health hazards associated with certain types of chemical compounds present within various sources including natural fats obtained through traditional methods involving harvesting offshore marine crops. Therefore, finding ways to extend the lifespan of preserved items without compromising taste integrity becomes crucial when considering the use of greenish water produced from saltwater fish.