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Spicy salted fish and preparation method thereof

A technology for spicy salted fish and silver carp, which is applied in the field of food processing, can solve problems such as the question of antioxidant safety, and achieve the effects of improving yellowing phenomenon and enhancing color and flavor.

Inactive Publication Date: 2016-06-01
吴伦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the safety of such antioxidants has been questioned

Method used

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Examples

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Embodiment Construction

[0015] A spicy salted fish is made from the following raw materials in parts by weight:

[0016] Silver carp 400, pepper leaves 14, pumpkin seeds 8, bayberry juice 6, angelica 1, osmanthus 1.2, dandelion 0.8, white sugar 4, chili powder 5, pepper powder 3, coriander powder 2, salt 15, appropriate amount of water.

[0017] A kind of preparation method of described spicy salted fish, comprises the following steps:

[0018] (1) After drying the pepper leaves in a dryer, transfer them to an ultrafine pulverizer for pulverization, mix the obtained material with 20 times of clean water, add 0.1% of the water volume of salt, extract at 50°C for 2 hours, vacuum Suction filtration, and the obtained suction filtrate was subjected to vacuum rotary evaporation at 60°C to obtain a concentrated solution;

[0019] (2) Remove the gills, scales and viscera of silver carp, rinse with tap water, put it on the shelf at 4°C to dry for 15 minutes, apply the concentrated solution obtained in step (...

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Abstract

The invention discloses spicy salted fish which is prepared from, by weight, 400-450 parts of silver carp, 14-15 parts of pepper leaves, 8-10 parts of pumpkin seeds, 6-7 parts of bayberry juice, 1-1.2 parts of radix angelicae, 1.2-1.3 parts of osmanthus fragrans, 0.8-1 part of herba taraxaci, 4-5 parts of white granulated sugar, 5-6 parts of pepper powder, 3-4 parts of powder of Chinese prickly ash, 2-3 parts of caraway powder, 15-20 parts of salt and a proper amount of water. According to the spicy salted fish, the auxiliaries such as the pumpkin seeds have the effects of improving fragrance and also have the functions of lowering blood glucose, lowering cholesterol and resisting to aging; meanwhile, Chinese herbal medicine ingredients such as the herba taraxaci are added, and the effects of clearing away heat and toxic materials, inducing dieresis and removing stasis are achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy salted fish and a preparation method thereof. Background technique [0002] Salted fish has always been popular in China, not only because of its unique flavor and easy preservation, but also rich in polyunsaturated fatty acids in fish meat. Unsaturated fats can reduce the incidence of stroke, lower blood pressure, and fight cardiovascular disease, but they are easily consumed. Oxidation, and excessive intake of fat oxidation products is also the cause of aging, heart disease, cancer and brain dysfunction. The content and composition of fatty acids are significantly different due to the type of fish. The hydrolysis of fat produces free fatty acids, which are oxidized to form aldehydes, Alcohols, ketones, acids, hydrocarbons and other volatile compounds. Moderate lipid oxidation has a positive effect on the flavor of salted fish products, but excessive lipid oxida...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/105A23B4/023A23B4/033
CPCA23B4/0235A23B4/033
Inventor 吴伦
Owner 吴伦
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