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Preparation method of tarragon-flavor canned pomfret

A production method and technology of tarragon, applied in the field of food processing, to achieve the effect of rich nutrition, broad market prospects and overflowing fragrance

Inactive Publication Date: 2017-05-17
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 materials, and Sophora japonica and Hiiragi leaf roots as health-care raw materials. It has not yet been reported or put on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, a kind of preparation method of spinach flavor canned pomfret, adopts the following steps:

[0024] 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;

[0025] 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 ;

[0026] 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

[0031] Embodiment 2, a kind of preparation method of spinach flavor canned pomfret, adopts the following steps:

[0032] 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;

[0033] 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;

[0034] C. Pomfret pretreatment: Remove the head, viscera, fins and other impurities from the pomfret, clean them, cut them into 5-10 cm blocks, add them to 12% brine and marinate them for 25 minutes, then use Rinse with clean water 3 times, drain the body surface wate...

Embodiment 3

[0044] Embodiment 3, a kind of preparation method of canned pomfret of tarragon flavor, adopts the following steps:

[0045] 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;

[0046] 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;

[0047] 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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PUM

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Abstract

The invention discloses a preparation method of tarragon-flavor canned pomfret. Tarragon and pomfret are utilized as the raw materials, and flos sophorae and phrynium placentarium roots are also added so as to prepare the tarragon-flavor canned pomfret. The nutritional values of the tarragon and the pomfret are fully utilized, and in compatibility with traditional Chinese medicines so as to synergistically effect, so that the tarragon-flavor canned pomfret has the functions of benefiting Qi, nourishing and cooling the blood, and stopping bleeding. Final products of the tarragon-flavor canned pomfret have overflowing aroma, and is delicious in taste and rich in nutrition; moreover, the final products have certain health-care effects. Being frequently eaten, the tarragon-flavor canned pomfret is capable of obviously improving the discomforts of the sub-healthy people, including redness and swelling of the eyes, insomnia, forgetfulness and the like caused by overwork. The tarragon-flavor canned pomfret is simple in production technology, easy to implement and convenient to transport, so that the market prospects are wide.

Description

[0001] This application is a divisional application with application number 201610106770.3, an application date of February 28, 2016, and the title of the invention "a method for making canned pomfret with spinach flavor". technical field [0002] 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 [0003] Prickly cabbage is another name for thistle. It is a high-quality wild vegetable. Perennial herb, underground parts often larger than aboveground parts, with long rhizomes. 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 m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/105A23L19/00
CPCA23V2002/00
Inventor 汪永辉
Owner 汪永辉
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