Thunbergia fragrans-flavored canned Chinese herring

The invention relates to a technology for bowling flowers and herbs and stinging fish, which is applied to the field of canned bowls of herbs and herbs, and achieves the effects of being widely produced, easy to implement and simple in production process.

Inactive Publication Date: 2017-05-24
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

A kind of nutritious and health-care canned fish has been produced by using Bowl Flower and Lemon as raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of canned fish in a bowl of flowers and herbs, adopts the following steps to make:

[0025] A. Pretreatment of bowls of flowers and plants: Take sun-dried bowls of flowers and plants, remove impurities, soak in warm water at 35°C for 30 minutes, then remove and clean, drain the surface water, and cut into pieces 1 cm long;

[0026] b. Pretreatment of the stingray: remove the head, internal organs, scales and gills of the stingray, clean it, cut it into 0.5 cm thin slices with a slicer, smear salt, cooking wine, and ginger on the scorpion, mix well, and then add seasoning Machine marinated for 30 minutes, then rinsed with water once again, and drained the surface water;

[0027] c. Pretreatment of Chinese herbal medicines: take 55% of Chinese herbal medicines, 45% of Chinese herbal medicine, and 45% of Chinese herbal medicines by weight, add water that is 8 times the weight of the raw Chinese herbal medicines, soak for 1 hour, and then decocted fo...

Embodiment 2

[0035] Embodiment 2, a kind of canned fish with flower and grass flavor, adopts the following steps to make:

[0036] A. Pretreatment of bowls of flowers and plants: Take sun-dried bowls of flowers and plants, remove impurities, soak in warm water at 35°C for 45 minutes, then remove and clean, drain the surface water, and cut into pieces 1 cm long;

[0037] b. Pretreatment of the stingray: remove the head, internal organs, scales and gills of the stingray, clean it, cut it into 0.5 cm thin slices with a slicer, smear salt, cooking wine, and ginger on the scorpion, mix well, and then add seasoning Machine marinated for 40 minutes, then rinsed twice with clean water and drained the body surface water;

[0038] c. Pretreatment of Chinese herbal medicines: take 35% of Chinese herbal medicines, 25% of well-side grass, 15% of red door orchid, 15% of spring sand flowers, and 10% of rock valley umbrella by weight, add water 10 times the weight of raw Chinese herbal medicines, soak ...

Embodiment 3

[0051] Embodiment 3, a kind of canned fish with flower and grass flavor, adopts the following steps to make:

[0052] A. Pretreatment of bowls of flowers and plants: Take sun-dried bowls of flowers and plants, remove impurities, soak in warm water at 35°C for 60 minutes, then remove and clean, drain the surface water, and cut into pieces 1 cm long;

[0053] b. Pretreatment of the stingray: remove the head, internal organs, scales and gills of the stingray, clean it, cut it into 0.5 cm thin slices with a slicer, smear salt, cooking wine, and ginger on the scorpion, mix well, and then add seasoning Machine marinated for 50 minutes, then rinsed 3 times with clean water and drained the body surface water;

[0054] c. Pretreatment of Chinese herbal medicines: take Chinese herbal medicines: 25% of Chinese herbal medicine, 15% of Jingbian grass, 15% of red door orchid, 15% of spring sand flowers, 10% of rock valley umbrella, 10% of figs, and 10% of juvenile red by weight, and add ...

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PUM

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Abstract

The invention discloses thunbergia fragrans-flavored canned Chinese herring. Thunbergia fragrans and Chinese herring are taken as raw materials, and pyrostegia ignea presl and pteris are added, so that the thunbergia fragrans-flavored canned Chinese herring is prepared. The thunbergia fragrans-flavored canned Chinese herring fully utilizes nutritional values of the thunbergia fragrans and Chinese herring, the thunbergia fragrans and Chinese herring are mutually combined with traditional Chinese medicines, synergistic effect is realized, and the thunbergia fragrans-flavored canned Chinese herring has the effects of invigorating the spleen, appetizing, helping digestion and removing food stagnation. After the thunbergia fragrans-flavored canned Chinese herring is eaten for long term, discomforts of the crowd suffering from dyspepsia and apathy to food can be obviously relieved. A production process of the thunbergia fragrans-flavored canned Chinese herring is simple and easy to realize, and extensive production can be carried out.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a bowl of flower and grass-flavored canned fish, which is prepared by using a bowl of flowers and herbs and stingrays as raw materials and adding traditional Chinese medicinal materials with health-care effects. Background technique [0002] Wanhuacao is the stem and leaves of the genus Wanhuacao, which is a plant of the genus Panthera genus. The whole plant is inverted to hairy or glabrous. Leaves opposite; petiolate; leaf blade oblong to ovate, 4-12cm long, apex pointed, base cordate to slightly cordate; entire to shallowly lobed; with 3-5 palmate veins. Wanhuacao is pungent, slightly sour, and flat in nature. It has the effect of promoting qi and stomach, and promoting digestion and stagnation. It is often used for indigestion, abdominal distention and pain, diarrhea, carbuncle swelling, sore furuncle and other symptoms. [0003] The body is very flat, and the body length is ge...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L33/10A23L33/105
CPCA23V2002/00
Inventor 汪盛明
Owner 南陵县皖南野生葛研究所
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