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Yin nourishing and yang supporting bouquet sliced fish and preparation method thereof

A technology of sashimi and bouquet-flavored sashimi, which is applied in the field of nourishing yin and yang-boosting bouillon-flavored sashimi and its preparation, can solve the problems of extremely strict hygiene and freshness requirements, and improve the utilization value, reduce the number of microorganisms, and improve the color and luster 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

[0024] A wine-flavored sashimi for nourishing yin and helping yang, which is made from the following raw materials in parts by weight (jin):

[0025] Salmon 42, vinegar liquid 9, lettuce 6, Fenjiu 4, fresh jujube juice 17, wolfberry juice 10, coconut milk 15, onion and ginger powder 4, shrimp skin 7, fish roe 16, cinnamon 2.2, peony 1.8, Polygonum multiflorum 2.5, lotus leaf, 0.6 % tea polyphenols solution in an appropriate amount;

[0026] The preparation method of a kind of nourishing yin and supporting yang wine-flavored sashimi is characterized in that it comprises the following steps:

[0027] (1) Mix cinnamon, peony, and Polygonum multiflorum with 4 times the amount of water, extract, concentrate, and filter to obtain the medicinal juice;

[0028] (2) Thaw the salmon at 5°C, remove the head, viscera, bones and skin, and then cut into fish fillets of uniform size; brush the fish fillets evenly with vinegar liquid, then hang them in strings, and place them in a ventilated...

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PUM

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Abstract

The invention discloses yin nourishing and yang supporting bouquet sliced fish. The yin nourishing and yang supporting bouquet sliced fish is prepared from the following raw materials in parts by weight: 40-42 parts of salmon, 8-9 parts of vinegar fluid, 5-6 parts of lettuce, 3-4 parts of Fen liquor, 14-17 parts of fresh jujube juice, 8-10 parts of wolfberry juice, 10-15 parts of coconut milk, 4-5 parts of bruised onion and ginger, 7-8 parts of dried small shrimps, 15-16 parts of fish eggs, 1.9-2.2 parts of cinnamon, 1.8-2.4 parts of Chinese herbaceous peony, 2-2.5 parts of polygonum multiflorum, 0.5%-0.6% of lotus leaves and a proper amount of tea polyphenol solution. Cinnamon, polygonum multiflorum and other traditional Chinese medicine components and the tea polyphenol solution are added, and the health efficacies of warming kidneys, supporting yang, nourishing blood and yin of sliced fish are increased, and the technical problem of fish preservation in the processing and production process of uncooked fish is solved; and 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

technical field [0001] The invention relates to a health-care sashimi, in particular to a sashimi for nourishing yin and supporting yang, and a wine-flavored 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 varie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/30A23L3/3526A23L3/54A23L17/10
CPCY02A40/90
Inventor 陈芳
Owner HEFEI BULAOCHUANQI HEALTH CARE TECH
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