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Preparation method of Heng county raw fish for clearing heat and detoxifying body

A heat-clearing and detoxifying technology, Hengxian fish technology, applied in the fields of slicing fish, processing fish, fish farming, etc., can solve the problems of people suffering from infectious diseases, achieve the effects of turbulent water flow, reduce odor, and develop muscles

Inactive Publication Date: 2016-12-14
余富
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at the same time, we weigh the pros and cons from two aspects: From a nutritional point of view, sashimi has not undergone traditional cooking methods such as frying, frying, and steaming, so there is no loss of nutrients at all, and it is a very nutritious dish. From a hygienic point of view, if the sashimi is not handled well, it will become the source of infectious diseases for people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A heat-clearing and detoxifying sashimi and a preparation method thereof, comprising the following steps:

[0053] (1) Place the live fish in the spring pool for 7 days;

[0054] (2) Take out the live fish after draining the sediment, hook the fish head and hang it in the air, and bleed from the fish tail and gills for 1 minute;

[0055] (3) Put the dried fish on the cutting board, cut the knife from the back of the fish, remove the back of the fish first, then cut off the fish meat on both sides, and remove the ribs;

[0056] (4) Wrap the deboned fish with fish raw paper to absorb water for 1s;

[0057] (5) Take out the fish after absorbing water, cut the fish into 1mm thick sashimi with a straight knife, and place the good sashimi on a plate covered with plastic wrap;

[0058] (6) Put the raw fish ingredients on a plate and eat with raw fish.

[0059] Described raw fish ingredients include the following raw materials by weight ratio:

[0060] 5 slices of green oni...

Embodiment 2

[0079] 1. A heat-clearing and detoxifying sashimi and a preparation method thereof, comprising the following steps:

[0080] (1) Place the live fish in the spring pool for 10 days;

[0081] (2) Take out the live fish after draining the sediment, hook the head of the fish and hang it in the air, and bleed for 2 minutes from the tail and gills;

[0082] (3) Put the dried fish on the cutting board, cut the knife from the back of the fish, remove the back of the fish first, then cut off the fish meat on both sides, and remove the ribs;

[0083] (4) Wrap the deboned fish with raw fish paper to absorb water for 2s;

[0084] (5) Take out the fish after absorbing water, use a straight knife to cut the fish into sashimi with a thickness of 1.5mm, and place the good sashimi on a plate covered with plastic wrap;

[0085] (6) Put the raw fish ingredients on a plate and eat with raw fish.

[0086] Described raw fish ingredients include the following raw materials by weight ratio:

[00...

Embodiment 3

[0106] 1. A heat-clearing and detoxifying sashimi and a preparation method thereof, comprising the following steps:

[0107] (1) Place the live fish in the spring pool for 7-15 days;

[0108] (2) Take out the live fish after draining the sediment, hook the fish head and hang it in the air, and bleed from the fish tail and gills for 1-3 minutes;

[0109] (3) Put the dried fish on the cutting board, cut the knife from the back of the fish, remove the back of the fish first, then cut off the fish meat on both sides, and remove the ribs;

[0110] (4) Wrap the deboned fish with raw fish paper to absorb water for 1-3s;

[0111] (5) Take out the fish after absorbing water, and cut the fish into sashimi with a thickness of 1-1.5mm with a straight knife, and place the good sashimi on a plate covered with plastic wrap;

[0112] (6) Put the raw fish ingredients on a plate and eat with raw fish.

[0113] 2. the heat-clearing and detoxifying fish sashimi and preparation method thereof a...

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PUM

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Abstract

The invention provides raw fish and a preparation method thereof. The method is used for producing Heng county raw fish by using fishes in water area of Yu River in local Heng county; welsh onion, onions, perilla, heartleaf houttuynia herbs, caraway, garlic cloves, peanuts, sour Allium chinense, sour hot peppers, shredded carrots, shredded gingers, rhizomes of Alpinia officinarum, pungent wampee twigs and leaves, shredded pawpaw, shredded taros, mint leaves, and shredded lemons are used as ingredients of the raw fish; the ingredients are effected mutually for sterilizing, disinfecting, clearing heat and detoxifying.

Description

technical field [0001] The invention relates to edible sashimi, in particular to a preparation method of Hengxian sashimi for clearing heat and detoxifying. Background technique [0002] The history of eating yusheng in China can be traced back to the pre-Qin period. After many dynasties, it flourished several times and formed a rich yusheng food culture. [0003] Yusheng, also known as sashimi, is a general term for food that is eaten with fresh fish and shellfish cut into pieces and eaten with seasonings. Sashimi originated in China and has a long history, and later spread to Japan, the Korean Peninsula and other places, and is a very popular food in Japan. Sashimi is easy to make, delicious and nutritious. But at the same time, the pros and cons are also weighed from two aspects: From a nutritional point of view, sashimi has not undergone traditional cooking methods such as frying, frying, and steaming, so the nutrients are not lost at all. It is a very nutritious dish,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L33/10A01K61/00A22C25/00A22C25/16
CPCY02A40/81A01K61/00A22C25/00A22C25/16A23V2002/00A23V2200/30A23V2200/15
Inventor 余富
Owner 余富
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