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Pleurotus cornucopiae-flavor nibe croaker shredded fish

A technology for ji mushroom and rice fish, which is applied in the field of shredded rice, fish and fish with ji mushroom flavor, and achieves the effects of being easy to realize, unique in taste and simple in production process.

Inactive Publication Date: 2017-05-17
南陵县皖南野生葛研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With Jiji mushroom and rice fish as raw materials, Tibetan fennel, jackal camphor, and black cumin as health raw materials, a kind of nutritional and health-care type fish shreds is produced, but there are no reports and products on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, a kind of shredded rice fish with mushroom flavor, is made by the following steps:

[0027] A. Pretreatment of Jiji mushrooms: Take fresh Jiji mushrooms with thick and tender flesh, clean them, cut them into cubes with a length of 0.5 cm, pour them into a stainless steel sandwich pot, add an appropriate amount of hot water at 80°C, and pre-cook them for 3 minutes. Drain the surface water of the mushrooms, dry them in a dryer to reduce the water content to 8%, and then put them into a grinder equipped with an 80-mesh sieve to grind them to obtain powdered mushrooms. Part of the mushrooms are fried together with The cooking liquid is poured into a beater to make a pulp to make a mushroom pulp;

[0028] B. Rice fish pretreatment: Rinse the rice fish pieces from which the head, scales and viscera have been removed, soak them in salt water for 1 hour, drain the body surface water, and put them into a fish meat separator to remove fish skin and fish bones , and...

Embodiment 2

[0037] Embodiment 2, a kind of shredded rice fish with mushroom flavor, is made by the following steps:

[0038] A. Pretreatment of Jiji mushrooms: Take fresh Jiji mushrooms with thick and tender flesh, clean them, cut them into cubes with a length of 0.5 cm, pour them into a stainless steel sandwich pot, add an appropriate amount of hot water at 90°C, and pre-cook them for 3 minutes. Drain the surface water of the mushrooms, dry them in a dryer to reduce the water content to 9%, and then put them into a grinder equipped with a 100-mesh sieve to grind them to obtain powdered mushrooms. Part of the mushrooms are fried together with The cooking liquid is poured into a beater to make a pulp to make a mushroom pulp;

[0039] B. Rice fish pretreatment: Rinse the rice fish pieces with the head, scales and internal organs removed 3 times, soak in salt water for 1.5 hours, drain the surface water, and put them in a fish meat separator to remove fish skin and fish bones , and finally pu...

Embodiment 3

[0052] Embodiment 3, a kind of shredded rice fish with mushroom flavor, is made by the following steps:

[0053] A. Pretreatment of Jiji mushrooms: Take fresh Jiji mushrooms with thick and tender flesh, clean them, cut them into cubes with a length of 1 cm, pour them into a stainless steel sandwich pot, add an appropriate amount of hot water at 95°C, and pre-cook them for 5 minutes. Drain the surface water of the mushrooms, dry them in a dryer to reduce the water content to 12%, and then grind them in a grinder equipped with a 120-mesh sieve to obtain powdered mushrooms. Part of the mushrooms are fried together with The cooking liquid is poured into a beater to make a pulp to make a mushroom pulp;

[0054] B. Rice fish pretreatment: Rinse the rice fish pieces with the fish heads, scales and viscera removed 4 times, soak them in salt water for 2 hours, drain the body surface water, and put them in a fish meat separator to remove fish skin and fish bones , and finally put it in...

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PUM

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Abstract

The invention discloses pleurotus cornucopiae-flavor nibe croaker shredded fish. The pleurotus cornucopiae-flavor nibe croaker shredded fish is developed by taking pleurotus cornucopiae and nibe croaker as raw materials and simultaneously adding caraway, litsea rotundiflora and semen Nigellae. In preparation, the pleurotus cornucopiae is added in raw materials through two steps, so that the effect of the pleurotus cornucopiae is increased, and the taste is unique; the nutritional values of the pleurotus cornucopiae and the nibe croaker are fully utilized, the pleurotus cornucopiae and the nibe croaker are mutually matched with traditional Chinese medicine, the synergistic effect is obtained, and the pleurotus cornucopiae-flavor nibe croaker shredded fish has the effects of invigorating the stomach and promoting digestion; discomfort of people suffering from dyspepsia can be obviously improved by taking the pleurotus cornucopiae-flavor nibe croaker shredded fish for a long time; the preparation technology is simple and is easy to realize, and large-batch production can be carried out.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a mushroom-flavored shredded rice fish prepared by taking jitake mushrooms and rice fish as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Ji mushroom, also known as "small oyster mushroom" or "side ear", they all belong to the fungus and algae food. Jiji mushroom is the most common kind of daily edible fungus. The cap of Jiji mushroom is shell-shaped or fan-shaped. When young, it is blue-gray or dark-like in color, and then becomes light gray or yellowish-brown. When it is old, it is yellow; the stipe grows laterally Or raw, the meat is not old, tender and delicious, with an oyster-like aroma. The multivitamins and minerals contained in Jiji mushroom can improve human metabolism, enhance physical fitness, and regulate autonomic nerve function. Therefore, it can be used as a nutrient for weak patients. Diseases, high b...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L31/00A23L33/105
CPCA23V2002/00
Inventor 汪盛明
Owner 南陵县皖南野生葛研究所
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