Bass sauce with chrysanthemum leaf flavor and preparation method

A production method and the technology of chrysanthemum leaves are applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., to achieve the effects of easy realization, simple production process, and outstanding health care functions

Inactive Publication Date: 2017-05-31
南陵百绿汇农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using chrysanthemum leaves and perch as the main raw materials, and variegated orchid and deer grass as health raw materials, a nutritional and health-care fish sauce has been produced, which has not yet been reported or launched.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, a kind of perch sauce of chrysanthemum leaf flavor and preparation method, adopt following steps:

[0024] A. Pretreatment of chrysanthemum leaves: take the dried chrysanthemum leaves, wash them, soak them in warm water at 35°C for 45 minutes, pick up and drain the body surface water, cut them into 1 cm long pieces, add 0.5% of the weight of chrysanthemum leaves White granulated sugar, mix well and let it stand for 15 minutes, then add sweet wine koji with a weight of 1.2% of chrysanthemum leaf fragments, seal it and let it stand for fermentation. Beating in the pulping machine to obtain chrysanthemum leaf pulp;

[0025] B. Sea bass pretreatment: take fresh sea bass, scrape the scales, remove impurities from the head and viscera, clean them, put them into a fish meat miner to remove thorns, and then put them into a meat grinder to make sea bass mud, add cooking wine with 20% weight of sea bass mud , 3% minced garlic, 2% salt, put in a seasoning machine ...

Embodiment 2

[0033] Embodiment 2, a kind of perch sauce of chrysanthemum leaf flavor and preparation method, adopt following steps:

[0034] A. Pretreatment of chrysanthemum leaves: take the dried chrysanthemum leaves, wash them, soak them in warm water at 35°C for 45 minutes, pick up and drain the body surface water, cut them into 1 cm long pieces, add 0.5% of the weight of chrysanthemum leaves White granulated sugar, mix well and let it stand for 15 minutes, then add sweet wine koji with a weight of 1.2% of chrysanthemum leaf fragments, seal it and let it stand for fermentation. Beating in the pulping machine to obtain chrysanthemum leaf pulp;

[0035] B. Sea bass pretreatment: take fresh sea bass, scrape the scales, remove impurities from the head and viscera, clean them, put them into a fish meat miner to remove thorns, and then put them into a meat grinder to make sea bass mud, add cooking wine with 20% weight of sea bass mud , 3% minced garlic, 2% salt, put in a seasoning machine ...

Embodiment 3

[0048] Embodiment 3, a kind of perch sauce of chrysanthemum leaf flavor and preparation method, adopt following steps:

[0049] A. Pretreatment of chrysanthemum leaves: take the dried chrysanthemum leaves, wash them, soak them in warm water at 35°C for 45 minutes, pick up and drain the body surface water, cut them into 1 cm long pieces, add 0.5% of the weight of chrysanthemum leaves White granulated sugar, mix well and let it stand for 15 minutes, then add sweet wine koji with a weight of 1.2% of chrysanthemum leaf fragments, seal it and let it stand for fermentation. Beating in the pulping machine to obtain chrysanthemum leaf pulp;

[0050] B. Sea bass pretreatment: take fresh sea bass, scrape the scales, remove impurities from the head and viscera, clean them, put them into a fish meat miner to remove thorns, and then put them into a meat grinder to make sea bass mud, add cooking wine with 20% weight of sea bass mud , 3% minced garlic, 2% salt, put in a seasoning machine ...

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PUM

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Abstract

The invention discloses a bass sauce with a chrysanthemum leaf flavor and a preparation method. Chrysanthemum leaves and bass are taken as raw materials, and meanwhile, a rattlesnake plantain and rhaponticum carthamoides are added to prepare the haliotis asinine meat paste with an alternanthera bettzickiana flavor. The nutrient value of the chrysanthemum leaves and the bass is fully utilized, and the chrysanthemum leaves and the bass are combined with traditional Chinese medicines for synergistic interaction, so that the bass sauce has the effects of calming the liver, improving eyesight, tonifying qi and tonifying the liver. A finished product is strong in sauce aroma, mellow in flavor, outstanding in healthcare function and easy to store, and is capable of obviously improving discomfort of people with swelling and pain of eyes and blurred vision caused by long-term alcohol drinking after being eaten for a long period of time. The bass sauce is simple in preparation technology and easy to implement, and meets the requirements of market development; and massive production can be carried out.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a chrysanthemum leaf-flavored perch sauce prepared by adding chrysanthemum leaves and perch as raw materials and adding Chinese medicinal materials with health care effects. Background technique [0002] Chrysanthemum leaves are the leaves of Chrysanthemum chrysanthemum. Perennial herb, 60-150cm high. Stems erect, branched or unbranched, pilose. Leaves alternate; short stalk; leaf blade ovate to lanceolate, 5-15cm long, pinnately lobed or half-cleft, base cuneate, covered with white pubescence below. Chrysanthemum leaves are pungent, sweet, and flat in nature. They enter the liver, gallbladder, heart, and lung meridians. They have the effects of clearing the liver and improving eyesight, detoxifying and reducing swelling. [0003] Bass, long body, flat side, slightly raised back, blunt dorsal and ventral surfaces; medium-sized head, slightly pointed. The body length can reach 1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/00A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/334A23V2250/21
Inventor 王可健
Owner 南陵百绿汇农业科技有限公司
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