Five-spiced sashimi capable of nourishing yin and soothing nerves and preparation method of five-spiced sashimi

Abstract

The invention discloses a five-spiced sashimi capable of nourishing yin and soothing nerves. The five-spiced sashimi is prepared from the following raw materials in parts by weight: 80-90 parts of eels, 16-20 parts of lemons, 7-9 parts of tremella, 5-6 parts of dried champignons, 18-25 parts of Chinese yam juice, 1.5-2 parts of Chinese prickly ash, 1.5-2 parts of cumin, 2-3 parts of nutmeg, 1-1.5 parts of oreocharis benthami, 1-2 parts of elm seeds or pods, 2.3-2.5 parts of endothelium corneum gigeriae galli, edible salt, monosodium glutamate, lotus leaves, and an appropriate amount of a 0.5-0.6% tea polyphenol solution. According to the five-spiced sashimi disclosed by the invention, balanophoora involucrate hook.f, the elm seeds or pods and the other chemical herbal medicinal ingredients and the tea polyphenol solution are added to improve the health efficacy of the sashimi such as tonifying the kidney, nourishing yin, easing mental anxiety and soothing the nerves; the technical problem that the fish is difficult to preserve in the uncooked fish processing production process can be solved; the preparation method adopts a high-pressure permeation technology and combines with a drying technology to effectively improve the sensory quality of the fish and meets the ever-increasing uncooked fish consumption requirement for people.

Description

Technical field

[0001] The invention relates to a health-care raw fish slice, in particular to a five-spice raw fish slice for nourishing yin and soothe the nerves 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. Sashimi is the most famous in Japanese cuisine, which can be called the representative of Japanese cuisine. Now it is popular 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 marine products, 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...