Rice wine sauce-flavoured cough-relieving sashimi and preparation method thereof

Abstract

The invention discloses a rice wine sauce-flavoured cough-relieving sashimi. The rice wine sauce-flavoured cough-relieving sashimi is prepared from the following raw materials in parts by weight: 90-110 parts of frozen tuna, 15-16 parts of royal jelly freeze-dried powder, 6-10 parts of aloe skin, 30-40 parts of celery, 17-20 parts of brown rice, 10-14 parts of sweet rice wine, 3-5 parts of soy sauce, 4-5 parts of tea leaves, 1-2 parts of hollyhock, 1-2 parts of flores aurantii, 1-2 parts of microsorium hymenodes, 0.2-0.5 parts of sodium glutamate, 0.1-0.2 parts of phosphate, 1-2 parts of lactic acid bacteria, and an appropriate amount of 300mmol / L CaCl2 solution, refined salt, papain, sesbania gum and sugar. The rice wine sauce-flavoured cough-relieving sashimi disclosed by the invention is unique in taste, long in expiration date and good in heath effects; the rice wine sauce-flavoured cough-relieving sashimi disclosed by the invention is unfrozen by adopting a pickling method and pickled by adopting an injection method, the process is unique, and the increment space and the extended returns of the sashimi product are increased; due to the added traditional Chinese medicine ingredients of hollyhock, flores aurantii and the like, the health effects of clearing heat and relieving cough, and promoting blood circulation and removing meridian obstruction of walnut kernels are added.

Description

technical field [0001] The invention relates to a health-care sashimi, in particular to a rice wine sauce-flavored cough-relieving 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. [0003] Traditional raw meat processing technology of raw aquatic food, the process from raw meat to curing is generally: thawing-arranging-marinating. Frozen raw meat will be affected by microorganisms, time, oxidation and other unfavorable conditions during the thawing process, which will reduce its nutritional value. In real life, frozen raw meat will be thawed in the refrigerator. The thawing time is very long, which is not suitable for efficient production. , or thawing in warm water, the thawing process is often a corrupt process, and the thawing quality is poor. [0004] B...

AI Technical Summary

Problems solved by technology

Frozen raw meat will be affected by microorganisms, time, oxidation and other unfavorable conditions during the thawing process, which will reduce its nutritional value. In real life, frozen raw meat will be thawed in the refrigerator, and the thawing time is very long, which is not suitable for efficient production. , or thawing in warm water, the thawing process is often a corrupt process, and the thawing quality is poor