Canned rosa roxburghii root flavored luciobrama macrocephalus

A technique for thorn pear root and scorpion, which is applied in the field of thorn pear root-flavored canned scorpion, and achieves the effects of improving food accumulation, simple production process, and wide production.

Inactive Publication Date: 2017-05-24
ANHUI KUDZUVINE ROOT PRODUCTIVITY PROMOTION CENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A nutritious and health-care canned fish has been produced with prickly pear root and squid as raw materials, and rice lily and bone azure dibai as health-care raw materials. There is no report or product on the market yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of prickly pear root flavor canned anchovy, adopts the following steps to make:

[0025] A. Rosa roxburghii root pretreatment: take the dried Rosa roxburghii root, remove impurities, wash, drain the surface water, and cut into slices with a thickness of 0.4 cm;

[0026] B. Pretreatment of the squid: Remove the head, viscera and scales of the squid, clean it, cut it into thin slices with a thickness of 1 cm, apply salt, cooking wine, ginger on the squid fillet, mix well, and then add seasoning Machine marinate for 45 minutes, then rinse twice with clean water, and drain the surface water;

[0027] C. Pretreatment of Chinese herbal medicines: Take 55% of the Chinese medicinal materials Milily and 45% of the Chinese medicinal materials according to the weight ratio, add water 15 times the weight of the raw Chinese medicinal materials, soak for 2 hours, and then decoct for 60 minutes to remove the residue of the traditional Chinese medicine to obtain...

Embodiment 2

[0036] Embodiment 2, a kind of canned anchovy with prickly pear root flavor, adopts the following steps to make:

[0037] A. Rosa roxburghii root pretreatment: take the dried Rosa roxburghii root, remove impurities, wash, drain the surface water, and cut into slices with a thickness of 0.3 cm;

[0038] B. Pretreatment of the squid: Remove the head, viscera and scales of the squid, clean it, cut it into thin slices with a thickness of 1.5 cm, apply salt, cooking wine, ginger on the squid fillet, mix well, and then add seasoning Machine marinate for 50 minutes, then rinse with clean water 3 times, drain the surface water;

[0039] C. Pretreatment of Chinese herbal medicines: Take 35% of Chinese herbal medicines Milily, 25% of Tianqingdibai, 15% of herbal fruit medicine, 15% of Pulmonaria pulmonata, and 10% of Senecio according to the weight ratio, and add water 16 times heavier than the raw Chinese medicinal materials, Soak for 2 hours, then decoct for 60 minutes, remove the...

Embodiment 3

[0053] Embodiment 3, a kind of canned anchovy with prickly pear root flavor, adopts the following steps to make:

[0054] A. Rosa roxburghii root pretreatment: take the dried Rosa roxburghii root, remove impurities, wash, drain the surface water, and cut into slices with a thickness of 0.5 cm;

[0055] B. Pretreatment of the squid: Remove the head, viscera and scales of the squid, clean it, cut it into thin slices with a thickness of 1.5 cm, apply salt, cooking wine, ginger on the squid fillet, mix well, and then add seasoning Machine marinate for 55 minutes, then rinse twice with clean water, and drain the surface water;

[0056] C. Pretreatment of Chinese herbal medicines: take 25% of Chinese herbal medicines Milily, 15% of Tianqingdibai, 15% of herbal medicine, 15% of Pulmonaria, 10% of Senecio, 10% of Chai Magnolia, and 10% of Aster, and add them to raw Chinese medicines 18 times the weight of the wood, soaked in water for 2 hours, and then decocted for 60 minutes to r...

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PUM

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Abstract

The present invention discloses canned rosa roxburghii root flavored luciobrama macrocephalus. Rosa roxburghii roots and luciobrama macrocephalus are used as raw materials, and at the same time, fritillaria davidii bulbs and gnaphalium japonicum are added to manufacture the canned rosa roxburghii root flavored luciobrama macrocephalus. The nutritional values of the rosa roxburghii roots and luciobrama macrocephalus are fully used, and the rosa roxburghii roots and luciobrama macrocephalus are combined with the traditional Chinese medicines to have synergies, so that the canned rosa roxburghii root flavored luciobrama macrocephalus has effects of strengthening spleen and benefiting stomach, and promoting digestion and removing swelling, and can significantly alleviate discomforts of populations with food stagnation and poor appetite in a long-term consumption. The canned rosa roxburghii root flavored luciobrama macrocephalus is simple in production technology and easy to implement, and can be widely produced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a can of roxburghii root and anchovy which is prepared by adding Chinese medicinal materials with health-care effects by using roxburghii root and anchovy as raw materials. Background technique [0002] Rosa roxburghii root is the root of Rosaceae Rosa roxburghii. The root of Rosa roxburghii is sweet, sour, and flat in nature. It has the effects of invigorating the stomach, relieving pain, and eliminating indigestion. [0003] Anchovy, long and slender body, round abdomen, no ventral ribs. The front part of the head is slender like a tube, and the snout is flat like a duckbill. Mouth superior, lower jaw longer than upper jaw, and slightly upward sloping. no need. The eyes are medium-sized, located slightly above the head, closer to the end of the snout, and the distance between the eyes is relatively flat. The length of the head behind the eyes is about 2-2.5 times the length o...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L33/10A23L33/105A61K36/8966A61K36/906A61P1/14A61K35/60
CPCA61K36/738A23V2002/00A61K35/60A61K36/28A61K36/51A61K36/575A61K36/8966A61K36/906
Inventor汪凌峰
OwnerANHUI KUDZUVINE ROOT PRODUCTIVITY PROMOTION CENT CO LTD