Eyesight improving fish paste with tea flavor and preparation method thereof

Abstract

The invention discloses eyesight improving fish paste with a tea flavor. The fish paste is prepared from the following raw materials in parts by weight: 70-75 parts of fish heads, 40-45 parts of fish, 300-320 parts of broad bean paste, 60-65 parts of carrot juice, 14-15 parts of tea leaves, 7-8 parts of Eleocharis dulcis powder, 2-3 parts of chrysanthemum, 1-2 parts of dodder seeds, 3-4 parts of pale butterflybush flowers, 2-3 parts of longan pulp, 1-1.2 parts of chitosan, 8-9 parts of perilla leaves, 10-12 parts of soybean oil, 6-7 parts of saccharose, 3-4 parts of lactobacillus acidophilus, 0.15-0.2 part of epsilon-polylysine and 15-17 parts of edible vinegar. In the invention, the fish heads are used as a main raw material, so that the resource is fully utilized. The fish heads are subjected to high-pressure airflow type superfine grinding, so that good oil and water binding capacity can be achieved. The content of free calcium can be improved through fermentation. The fish is coated with the chitosan before deep-frying, so that moisture loss of the fish during deep-frying can be avoided. In addition, the epsilon-polylysine and the edible vinegar are added to act cooperatively, so that the storage period of the fish paste disclosed in the invention can be prolonged. In addition, the fish paste has the efficacy of improving eyesight.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tea-flavored fish sauce and a preparation method thereof. Background technique [0002] Various flavor sauces have become indispensable convenience foods and good seasoning products in the modern life of our people because of their unique color, aroma and taste. With the diversification of food and the continuous improvement of people's nutritional requirements and health care requirements for food, the traditional sauces in our country for many years, such as soybean paste, sweet noodle sauce, Pixian Douban and other products can no longer meet the needs of modern food development. Many enterprises and The research departments are all reprocessing or finishing on the basis of the original products, and there are more and more varieties of flavored sauces. However, our country has vast waters and abundant fish resources, but the processing rate of aquatic products in o...

AI Technical Summary

Problems solved by technology

However, our country has vast waters and abundant fish resources, but the processing rate of aquatic products in our country is low, and some leftovers such as fish heads are often produced in fish processing, which are mostly discarded or simply processed into feed, resulting in a waste of resources