Ready-to-eat flavored loach and preparation method thereof

Abstract

The invention relates to ready-to-eat flavored loach. The ready-to-eat flavored loach is characterized by being prepared from the following components in parts by weight: 100 parts of loach, 5 parts of lotus root starch, 5 parts of waxberry wine, 2 parts of grape wine, 5 parts of seasonings, 1.5 parts of seed powder of Chinese prickly ash, 1.5 parts of iodised salt, 0.5 part of rhizoma polygonati polysaccharide and 0.3 part of ginger powder. The loach food prepared by the preparation method disclosed by the invention is unique in flavor, the traditional eating manner is changed, the loach food can be eaten after packaging bags are opened, the loach food is delicious in mouth feel and rich in nutrition, and the loach food has special health-care functions; besides, original essential taste and nutrition of products are reserved, after the products are compounded by various spices and condiments, the nutrition of the products is easier to absorb, the taste of the products is more delicious, and the products are greatly convenient for consumers to eat.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to an instant flavored loach and a preparation method thereof Background technique [0002] Loach is a kind of Loach family animal, which is often eaten by people. It contains a large number of biologically active substances beneficial to the human body, such as lectins, antibacterial peptides, glycoproteins, loach polysaccharides, superoxide dismutase, taurine, polysaccharides, proteins, Hyaluronic acid, polyunsaturated fatty acids, lysine, carotenoids, nicotinic acid and other vitamins and trace elements such as zinc and selenium, the content of essential amino acids and trace elements is relatively high. Moreover, the amino acid composition ratio of the protein contained is good, which is higher than that of most conventional farmed fish, and the composition ratio of essential amino acids meets the standard of FAO / WHO, and has extremely high development value....

AI Technical Summary

Problems solved by technology

[0003] But for a long time, the processing of loach has been very weak. The traditional food processing methods - braised loach, dried loach, sauce loach, loach drilled tofu, loach soup, etc.

The current eating method is single and not easy to carry; and loach has medicinal functions except that it has high nutritional value. At present, when people eat loach food, they do not give full play to the therapeutic effect of loach.