Fructus lycii processed and garlic-scented sashimi and preparation method thereof
A technology of sashimi and garlic aroma, which is applied in fish processing, meat/fish preservation with chemicals, slaughtering, etc. It can solve the problems of hygiene and strict freshness requirements, and achieve the purpose of improving utilization value and strong anti-oxidation effect Effect
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[0023] A wolfberry and garlic sashimi is made from the following raw materials in parts by weight (catties):
[0024] Squid 110, dry red wine 14, coriander 20, medlar pulp 20, wax gourd 18, coconut milk 17, garlic paste 18, kudzu root 2.3, tangerine red 2.2, scrophulariaceae 2.3, lotus leaf, 0.6% tea polyphenol solution;
[0025] The preparation method of described a kind of wolfberry garlic flavor sashimi is characterized in that comprising the following steps:
[0026] (1) Mix kudzu root, tangerine, and scrophulariaceae with 4 times the amount of water, extract and concentrate, filter to obtain the medicinal juice, and spray-dry to obtain medicinal powder; wash wax gourd and coriander to remove impurities, put it in a bowl and mix it with salt water and mashed garlic evenly, set aside;
[0027] (2) Thaw the squid at 5°C, remove the head and viscera, then cut and press it into squid slices of uniform size; blanch the squid slices in boiling water, take them out into a plate ...
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