Salt baked instant dried whitebait for beautifying skin, improving eyesight and diminishing inflammation and preparation method thereof

Abstract

The invention discloses salt baked instant dried whitebait for beautifying skin, improving eyesight and diminishing inflammation and a preparation method thereof. The product is composed of the following raw materials (by weight): 500-550 parts of whitebait, 10-12 parts of iodine salt, 15-18 parts of white granulated sugar, 50-60 parts of white spirit, 10-12 parts of ginger powder, 30-35 parts of mashed garlic, 8-9 parts of donkey-hide gelatin, 20-23 parts of lotus seed powder, 10-12 parts of honeysuckle flower, 10-12 parts of cactus submicron powder, 30-35 parts of pickled ginger granules, 20-23 parts of longan, 50-60 parts of fresh aloe slices preserved in honey, 30-35 parts of rice wine, 10-12 parts of wine-processed periostracum cicada and 150-160 parts of fermented mung bean sprout juice. The salt baked instant dried whitebait for beautifying skin, improving eyesight and diminishing inflammation has rich fragrance, has crispy bone and sweet meat, is moderate in saline taste, is chewy but has no fishy smell, is plump in size, is not shrunk or curled, and is fresh, fragrant, crispy and tasty. Active ingredients contained in the product have health-care effects of beautifying skin, improving eyesight, diminishing inflammation, clearing away fire and the like.

Description

technical field [0001] The invention relates to the technical field of salt-baked instant dried whitebait, in particular to a salt-baked instant dried whitebait for beauty, eyesight, anti-inflammation and a preparation method thereof. Background technique [0002] Whitebait (Hemisalanx prognathus) belongs to Salmoniformes, Silverfish family, has 2 subfamilies, 6 genera, nearly 20 species, and is distributed in China, Japan, Korea, Russia and other countries. The meat of whitebait is tender, white, delicious, and edible as a whole (that is, the internal organs, heads, fins, etc. are not removed, but eaten as a whole), and it is currently recognized as a natural "longevity food" by international nutrition. Therefore, it is also known as "longevity boutique" and "fish ginseng". Whitebait is a high-protein and low-fat food, containing 8.2g of protein, 0.3g of fat, 0.5g of carbohydrate, 176kJ of calories, 258mg of calcium, 102mg of phosphorus, 0.5mg of iron, and thiamine, ribofl...

AI Technical Summary

Problems solved by technology

The main difficulties in making ready-to-eat dried salt-baked fish are as follows: First, the muscle fiber of the fish is short, the protein structure is loose, and the water content is relatively high. If you directly use fresh fish for salt-baking, the fish pieces will be cooked quickly, and the fish will burst. The color is white, not chewy, and lacks the unique flavor of salt-baked food. Second, the protein contained in fish skin is mainly composed of macromolecular collagen and mucopolysaccharides. It becomes sticky during high-temperature salt-baking, and it is easy to stick to rice paper. At the same time, it will cause damage to the fish skin and affect the overall appearance of the instant salt-baked fish; the third is the earthy smell of freshwater fish itself