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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

Inactive Publication Date: 2016-01-27
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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 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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Abstract

The invention discloses fructus lycii processed and garlic-scented sashimi. The fructus lycii processed and garlic-scented sashimi is prepared from raw materials in parts by weight as follows: 90-110 parts of squid, 13-14 parts of dry red wine, 15-20 parts of coriander, 18-20 parts of fructus lycii pulp, 17-18 parts of white gourds, 15-17 parts of coconut milk, 12-18 parts of mashed garlic, 1.8-2.3 parts of kudzuvine roots, 1.6-2.2 parts of pummelo peel, 2-2.3 parts of figwort roots, an appropriate quantity of lotus leaves and an appropriate quantity of a tea polyphenol solution with concentration of 0.5%-0.6%. Chinese herbal medicinal ingredients such as the kudzuvine roots, the pummelo peel and the like and the tea polyphenol solution are added, accordingly, the sashimi has the health-care efficacy of nourishing yin, generating body fluid, lowering lipid and promoting spleen yang, and the technical problem of fish freshness keeping in the processing and production process of uncooked fish is solved. According to a process, a high-pressure penetration technology is adopted and combined with a drying technology, the sensory quality of fish meat is effectively improved, and increasing consumption demands of people for uncooked fish are met.

Description

technical field [0001] The invention relates to a health-care sashimi, in particular to a wolfberry garlic-flavored 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...

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
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