Truffle licorice fresh fish slices and preparation method thereof

A technology of fish fillets and licorice, which is applied in fresh fish fillets with truffle licorice and its preparation, can solve the problems of extremely strict hygiene and freshness requirements, and achieve the effect of increasing the utilization value and strong antioxidant effect

Inactive Publication Date: 2015-08-26
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 fish fillet with truffle and licorice, made from the following raw materials in parts by weight (catties):

[0024] Salmon 42, vinegar liquid 3, dried green plum 8, spinach powder 9, mung bean 12, pumpkin pulp 18, pig skin 6, white truffle 16, licorice 3, dog ridge 0.5, loquat leaf 0.9, lotus leaf, 0.6% tea polyphenols Appropriate amount of solution;

[0025] The preparation method of described a kind of truffle licorice fresh fish fillet is characterized in that comprising the following steps:

[0026] (1) Mix licorice, dog spines, and loquat leaves with 4 times the amount of water to extract, concentrate, and filter to obtain medicinal juice; mix pigskin and white truffle to squeeze pulp, filter to obtain slurry, combine with vinegar, and set aside;

[0027] (2) Wash the mung beans and mix them with dried green plums, put them in a bowl, soak them in warm water for 5 hours, filter the contents of the bowl and pour them into the pot, then mix them with pumpkin...

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PUM

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Abstract

The present invention discloses truffle licorice fresh fish slices. The truffle licorice fresh fish slices are prepared from the following raw materials by weight in parts: 40-42 parts of salmon, 3-5 parts of vinegar, 6-8 parts if dried plum, 8-9 parts of spinach powder, 11-12 parts of green beans, 12-18 parts of pumpkin pulp, 6-7 parts of pig skin, 14-16 parts of white truffles, 2-3 parts of licorice, 0.5-1 part of rhizome cibotii, 0.9-1 part of folia eriobotryae, lotus leaves and an appropriate amount of 0.5%-0.6% of a polyphenols solution. By adding with the licorice, the rhizome cibotii and other Chinese medicines and the polyphenols solution, the truffle licorice fresh fish slices have healthcare functions of clearing away the lung-heat and tonifying qi, nourishing liver and tonifying the spleen; and the technical problems of fish preservation in the production process of uncooked fish can be solved. The preparation method uses a high pressure infiltration technique, combines with a joint drying technology, so as to improve fish sensory quality effectively and meet consumer growing needs of the uncooked fish.

Description

technical field [0001] The invention relates to a health-care sashimi, in particular to a refreshing fish fillet with truffle and licorice 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 conveni...

Claims

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Application Information

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