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Cool and appetizing salted fish and preparation method thereof

A salted fish, cooling technology, applied in the direction of food ingredients as antioxidants, food ingredients as taste improvers, food ingredients functions, etc. Enzyme activity, color and aroma enhancement effect

Inactive Publication Date: 2016-06-15
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

Experimental program
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Effect test

Embodiment Construction

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

[0016] Silver carp 400, pepper leaves 14, mint leaves 4, silver bar vegetables 6, figs 8, apple cider vinegar 10, panax notoginseng 1, rehmannia glutinosa 1.2, radish seeds 0.8, white sugar 4, scallion white powder 5, pepper powder 3, pepper powder 2. Salt 15, appropriate amount of water.

[0017] A kind of preparation method of described refreshing appetizing 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...

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Abstract

The invention discloses cool and appetizing salted fish. The cool and appetizing salted fish is prepared from the following raw materials in parts by weight: 400-450 parts of chub, 14-15 parts of chili leaves, 4-5 parts of mint leaves, 6-8 parts of L.lucidus turcz, 8-10 parts of figs, 10-12 parts of apple vinegar, 1-1.2 parts of pseudo-ginsengs, 1.2-1.5 parts of dried rehamnnia roots, 0.8-0.9 part of radish seeds, 4-5 parts of white granulated sugar, 5-6 parts of fistular onion stalk powder, 3-4 parts of Chinese prickly ash powder, 2-3 parts of ground pepper, 15-20 parts of table salt and a proper amount of water. According to the cool and appetizing salted fish, the auxiliary materials including the mint leaves, the L.lucidus turcz and the like have the functions of refreshing, appetizing and helping to digest, tonifying liver and kidney, strengthening muscles and bones and the like; and meanwhile, Chinese herbal medicine components including the radish seeds and the like are added, so that the cool and appetizing salted fish has the effects of helping to digest and removing flatulence, depressing qi and reducing phlegm.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a refreshing appetizing 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 exces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L33/105
CPCA23V2002/00A23V2200/02A23V2200/16A23V2200/30A23V2200/306A23V2250/21
Inventor 吴伦
Owner 吴伦
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