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Refreshing and detoxifying raw fish slice containing mung beans and preparation method thereof

A technology for sashimi and mung bean, applied in food preparation, application, food science and other directions, can solve the problems of extremely strict requirements on hygiene and freshness, and achieve the effect of improving utilization value and strong antioxidant effect.

Inactive Publication Date: 2015-07-15
HEFEI BULAOCHUANQI HEALTH CARE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, raw aquatic products are also high-risk foods, and the requirements for hygiene and freshness are extremely strict

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A fresh mung bean detoxification sashimi made from the following raw materials in parts by weight (catties):

[0024] 100 swordfish, 30 bovine colostrum, 14 mung bean powder, 15 mint leaves, 18 hawthorn juice, 24 celery juice, 3 sealworts, 4 lotus leaves, 0.6% tea polyphenol solution;

[0025] The preparation method of the fresh mung bean detoxification sashimi is characterized in that it comprises the following steps:

[0026] (1) Mix Polygonatum and Herba Rhizoma with 4 times the amount of water, extract and concentrate, filter to obtain medicinal juice, and spray dry to obtain Chinese medicine powder, which is combined with mung bean powder;

[0027] (2) Thaw the sailfish at 5°C, remove the head, viscera, bones and skin, cut into fish fillets of uniform size, boil the celery juice on high heat, throw the fish fillets into the celery juice and blanch for a while , and then take out the fish fillets and filter them dry, and evenly cut openings on the surface of the fi...

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Abstract

The invention discloses a refreshing and detoxifying raw fish slice containing mung beans. The refreshing and detoxifying raw fish slice is prepared from the following materials in parts by weight: 80-100 parts of sailfish, 24-30 parts of bovine coloctrum, 13-14 parts of mung bean powder, 12-15 parts of mint leaves, 17-18 parts of hawthorn, 23-24 parts of celery juice, 3-4 parts of rhizoma polygonati, 4-5 parts of lotus pedicles, lotus leaves and a proper amount of 0.5%-0.6% tea polyphenol solution. The refreshing and detoxifying raw fish slice disclosed by the invention has the advantages that due to addition of traditional-Chinese-medicine components such as rhizoma polygonati and lotus pedicles and the tea polyphenol solution, the effects of nourishing the kidney and moistening the lung, tonifying the spleen and benefiting qi and delaying aging of the fish slice are added, and the technical problem of fish refreshing in the processing and production process of raw fish is solved; in the process, a high-pressure penetration technology and a drying technology are combined, so that the sensory quality of the fish is effectively improved and the increasing needs of people for the raw fish are met.

Description

technical field [0001] The invention relates to a health-care sashimi, in particular to a fresh mung bean detoxification sashimi and a preparation method thereof. Background technique [0002] With the development of science and technology, people gradually deepen their understanding of food nutrition, and raw aquatic food has gradually become one of the favorite foods of modern people. In Japanese cuisine, sashimi is the most famous, and it can be called the representative of Japanese cuisine. It is now common in developed countries. Raw aquatic products have a unique flavor while retaining comprehensive nutrients. The raw materials for making sashimi are mainly deep-sea fish and other seafood, such as salmon, swordfish, rainbow tie, abalone, lobster, cuttlefish, etc. In recent years, in addition to on-site production of raw aquatic products, processed products have begun to appear, but they are mainly concentrated in high-value varieties, which provide convenience for e...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/30A23L17/00
Inventor 陈芳
Owner HEFEI BULAOCHUANQI HEALTH CARE TECH
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