Preparation method of canned pomfrets with Cephalanoplos segetum flavor

A production method and technology of thorn cabbage are applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., to achieve the effects of convenient transportation, easy realization and simple production process

Inactive Publication Date: 2016-06-08
汪永辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A kind of nutritious and health-care canned fish has been produced by using spinach and pomfret as the main raw material...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, a kind of preparation method of spinach flavor canned pomfret, adopts the following steps:

[0023] A. Pretreatment of spinach: take the tender stems and leaves of spinach, wash them, blanch them in boiling water for 30 seconds, pick them up and put them in clean water to soak and cool, cut into 0.3-0.6cm pieces, and drain;

[0024] B. Pretreatment of Chinese herbal medicines: Take 60% of Sophora japonica and 40% of Hiiragi cuspidatum leaf roots according to the weight ratio, add water 12 times the weight of raw Chinese herbal medicines, soak for 2 hours, decoct for 0.5 hours, remove the residue of Chinese medicines, and make Chinese medicine juice ;

[0025] C. Pomfret pretreatment: Remove the head, viscera, fins and other impurities from the pomfret, clean them, cut them into 5-10 cm blocks, add 0.8 times the weight of the pomfret to marinate in 10% brine for 20 minutes, and then use Rinse with clean water twice, drain the body surface water;

[002...

Embodiment 2

[0030] Embodiment 2, a kind of preparation method of spinach flavor canned pomfret, adopts the following steps:

[0031] A. Pretreatment of spinach: take the tender stems and leaves of spinach, wash them, blanch them in boiling water for 35 seconds, pick them up and put them in clean water to soak and cool, cut into 0.3-0.6cm pieces, and drain;

[0032] B. Pretreatment of Chinese medicinal materials: Take 22% Sophora japonica, 15% root of Hiiragi cuspidatum, 18% Aokiba, 20% Burnet, and 25% licorice in proportion by weight, add water 15 times the weight of raw Chinese medicinal materials, soak for 2.5 hours, Decoct for another 0.7 hour, remove the residue of Chinese medicine, and make Chinese medicine juice;

[0033] C. Pomfret pretreatment: Remove the head, viscera, fins and other impurities from the pomfret, clean them, cut them into 5-10 cm pieces, add them to 12% brine and marinate for 25 minutes, then use Rinse with clean water 3 times, drain the body surface water;

...

Embodiment 3

[0043] Embodiment 3, a kind of preparation method of canned pomfret of tarragon flavor, adopts the following steps:

[0044] A. Tarragon pretreatment: Take the tender stems and leaves of tarragon, wash them, put them in boiling water for 30 seconds, pick them up, soak them in clean water and cool them, cut them into 0.3-0.6 cm pieces, and drain them;

[0045] B. Pretreatment of Chinese herbal medicines: take 17% Sophora japonica, 10% root of Hiiragi cuspidatum, 12% Qingmuxiang, 14% Burnet, 20% licorice, 15% Ligustrum lucidum, and 12% five stamen parasitism according to the weight ratio, and add raw materials Soak in water 18 times the weight of Chinese medicinal materials, soak for 3 hours, and decoct for 1 hour, remove the residue of traditional Chinese medicine, and make Chinese medicinal juice;

[0046] C. Pomfret pretreatment: Remove the head, viscera, fins and other impurities from the pomfret, clean them, cut them into 5-10 cm pieces, add them to 1 times the pomfret w...

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Abstract

The invention discloses a preparation method of canned pomfrets with a Cephalanoplos segetum flavor. The Cephalanoplos segetum and pomfrets are taken as raw materials, sophora flowers and Phrynium placentarium rhizomes are added, and the canned pomfrets with the Cephalanoplos segetum flavor are prepared. Nutritional values of the Cephalanoplos segetum and the pomfrets are used sufficiently and the Cephalanoplos segetum and the pomfrets are compatible with the traditional Chinese medicines to have synergy, so that the canned pomfrets have the effects of benefiting qi, nourishing blood and cooling blood for hemostasis. Finished products of the canned pomfrets have overflowing flavor, delicious taste, rich nutrition and certain healthcare function, and can obviously improve discomfort of sub-healthy groups such as swelling and pain of hot eyes, insomnia, amnesia and the like caused by hard work when the canned pomfrets are eaten for a long time. The preparation process is simple and easy to realize, transportation is convenient, and market prospects are broad.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a canned pomfret flavored with spinach and pomfret, which is prepared by adding Chinese medicinal materials with health-care effects with spinach and pomfret. Background technique [0002] Prickly cabbage is another name for thistle. It is a high-quality wild vegetable. Perennial herb, the underground part is often larger than the aboveground part, with long roots stem . Stems erect, young stems covered with white spider-like hairs, ribbed, 30-80(100-120) cm tall, 3-5 mm in diameter at base. Sometimes up to 1 cm, upper part with branches, inflorescence branches glabrous or thinly tomentose. The leaves are alternate, the basal leaves fall when they bloom, the lower and middle leaves are oval or elliptic-lanceolate, 7-10 cm long, 1.5-2.2 cm wide, green on the surface, light green on the back, white on both sides of varying density Spider silk-like hairs, short pointed or blunt a...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L19/00A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 汪永辉
Owner 汪永辉
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