Mosla chinensis flavored mugil cephalus sauce

A technology of Shixiang and mullet sauce, which is applied in the fields of medical raw materials derived from fish, food science, plant raw materials, etc.

Inactive Publication Date: 2017-05-17
南陵县葛业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A nutritious and health-care fish sauce has been produced with the main raw materials of Shixiang and mullet, and the rabbit ear wind and Han Xincao as the 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 Shixiang flavor mullet sauce, adopts the following steps:

[0024] A. Shixiang pretreatment: Take the dried Shixiang, remove impurities, wash it, soak it in warm water at 38°C for 30 minutes, pick up and drain the surface water, and then pour it into a beater equipped with an 80-mesh screen for further processing Beat the pulp to make Shixiang pulp;

[0025] B. Mullet pretreatment: take fresh mullet, scrape the scales, remove impurities from the head and viscera, clean it, put it into the fish meat miner to remove the thorns, and then put it into the meat grinder to make mullet paste, add the mullet paste to weigh Put 5% cooking wine, 5% minced garlic, and 3% salt into the seasoning machine, season and marinate for 30 minutes;

[0026] C. Pretreatment of Chinese medicinal materials: Take 65% of the traditional Chinese medicinal materials Rabbit's Ear Wind and 35% of Han Xincao according to the weight ratio, add water 10 times the weight of the...

Embodiment 2

[0033] Embodiment 2, a kind of mullet sauce with Shixiang flavor and its preparation method, adopts the following steps:

[0034] A. Shixiang pretreatment: Take the dried Shixiang, remove impurities, wash it, soak it in warm water at 38°C for 30 minutes, pick up and drain the surface water, and then pour it into a beater equipped with an 80-mesh screen for further processing Beat the pulp to make Shixiang pulp;

[0035] B. Mullet pretreatment: take fresh mullet, scrape the scales, remove impurities from the head and viscera, clean it, put it into the fish meat miner to remove the thorns, and then put it into the meat grinder to make mullet paste, add the mullet paste to weigh Put 5% cooking wine, 5% minced garlic, and 3% salt into the seasoning machine, season and marinate for 30 minutes;

[0036] C. Pretreatment of Chinese herbal medicines: take 45% of Chinese herbal medicines Rabbit's Ear, 15% of Han Xincao, 15% of Magnolia Officinalis, 15% of Dendrobium, and 10% of Radix...

Embodiment 3

[0048] Embodiment 3, a kind of mullet sauce with Shixiang flavor and its preparation method, adopts the following steps:

[0049] A. Shixiang pretreatment: Take the dried Shixiang, remove impurities, wash it, soak it in warm water at 38°C for 30 minutes, pick up and drain the surface water, and then pour it into a beater equipped with an 80-mesh screen for further processing Beat the pulp to make Shixiang pulp;

[0050] B. Mullet pretreatment: take fresh mullet, scrape the scales, remove impurities from the head and viscera, clean it, put it into the fish meat miner to remove the thorns, and then put it into the meat grinder to make mullet paste, add the mullet paste to weigh Put 5% cooking wine, 5% minced garlic, and 3% salt into the seasoning machine, season and marinate for 30 minutes;

[0051] C. Pretreatment of Chinese medicinal materials: Take 25% of Chinese medicinal materials Rabbit's Ear Wind, 15% of Hanxincao, 15% of Magnolia officinalis, 15% of Dendrobium, 10% of...

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PUM

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Abstract

The present invention discloses mosla chinensis flavored mugil cephalus sauce. Mosla chinensis and mugil cephalus are used as raw materials, and at the same time ainsliaea glabra and scutellaria indica are added to manufacture the mosla chinensis flavored mugil cephalus sauce. The nutritional values of the mosla chinensis and mugil cephalus are fully used, and the mosla chinensis and mugil cephalus are combined with the traditional Chinese medicines to have synergies, so that the mosla chinensis flavored mugil cephalus sauce has effects of regulating middle energizer and warming stomach, and benefiting spleen and strengthening stomach. The finished products are mellow in sauce flavor, mellow in flavor, prominent in health-care functions, and easy for preservation, and can significantly relieve discomforts of populations with appetite loss due to long-term irregular diet in a long-term consumption. The mosla chinensis flavored mugil cephalus sauce is simple in manufacture technology, easy to implement, and in line with market development needs, and can be subjected to a mass production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a mullet flavored mullet sauce prepared by adding mullet and mullet as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Shixiang, the whole herb of Lamiaceae plant Shixiang, the whole body is covered with hairs, about 20-30 cm long. The stem is slender, the upper part is square columnar, slightly wavy and curved, with branches; the base is purple-red, the upper part is gray-green, the nodes are obvious, and the length of the internodes is about 3 cm; the texture is brittle, easy to break, and the section is fibrous. Shixiang is spicy, warm in nature, non-toxic, and has the effect of regulating the temperature and stomach, regulating qi and removing dampness. It is often used for symptoms such as cholera vomiting and diarrhea, fullness of trusted subordinates, umbilical abdominal pain, and bowel sounds. [0003] Mullet, bo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/105A23L17/00A61K36/539A61K36/8984A61K36/9062A61P1/14A61K35/60
CPCA61K36/53A23V2002/00A61K35/60A61K36/28A61K36/539A61K36/575A61K36/896A61K36/8969A61K36/8984A61K36/9062
Inventor 申健
Owner 南陵县葛业协会
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