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Herbal and spiced sashimi and preparation method thereof

A sashimi and five-spice technology, which is applied in the direction of processing fish, preserving meat/fish with chemicals, slaughtering, etc., can solve the problems of extremely strict requirements on hygiene and freshness, and achieve the purpose of improving the utilization value, improving the color and reducing the number of microorganisms. Effect

Inactive Publication Date: 2016-01-27
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  • 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 kind of herbal spiced sashimi, made from the following raw materials in parts by weight (jin):

[0025] Sailfish 110, vinegar 20, pickled pepper 8, osmanthus 4, fermented bean curd 10, cucumber 27, vitex leaf 0.9, lychee shell 0.7, wild chrysanthemum 1.7, lotus leaf, 0.6% tea polyphenol solution amount;

[0026] The preparation method of a kind of herbal spiced sashimi is characterized in that it comprises the following steps:

[0027] (1) Mix vitex leaves, lychee shells, and wild chrysanthemums with 4 times the amount of water, extract and concentrate, and filter to obtain the medicinal juice; wash the cucumbers, take half of the cucumbers by weight, peel and cut into strips, and One half is juiced and this juice is combined with the concoction;

[0028] (2) Mix pickled pepper, sweet-scented osmanthus, and fermented bean curd in a blender and stir into a puree to obtain a seasoning paste;

[0029] (3) Thaw the sailfish at 5°C, remove the head, viscera, bones and sk...

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Abstract

The invention discloses herbal and spiced sashimi. The herbal and spiced sashimi is prepared from raw materials in parts by weight as follows: 90-110 parts of sailfish, 10-20 parts of vinegar, 7-8 parts of pickled pepper, 4-5 parts of osmanthus fragrans, 8-10 parts of fermented bean curd, 26-27 parts of cucumbers, 0.9-1 part of hempleaf negundo chastetree leaves, 0.7-1.5 parts of lychee shells, 1.7-2 parts of wild chrysanthemum and proper quantity of a 0.5%-0.6% tea polyphenol solution. Chinese herbal medicinal ingredients such as the hempleaf negundo chastetree leaves, the lychee shells and the like as well as the tea polyphenol solution are added, so that the health efficacy of the sashimi for regulating qi, promoting secretion of saliva or body fluid, relieving thirst and eliminating annoyance, the technical problem about fish freshness retaining in processing and production processes of uncooked fish is solved, a high-pressure permeation technology is adopted and combined with a drying technology, the sensory quality of fish is improved effectively, and the demand of gradually increased consumption of the uncooked fish is met.

Description

technical field [0001] The invention relates to a health-care sashimi, in particular to a herbal spiced 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 varieties, which provide convenience for eaters and are gen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/10A22C25/00A23B4/20
CPCA22C25/00A23B4/20A23V2002/00
Inventor 梅顺
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