Marine fish can and manufacturing method thereof

Abstract

The invention discloses a marine fish can. Key points of the technical scheme are as follows: the marine fish can comprises the following components in parts by weight: 64-80 parts of fish meat, 1-2 parts of Chinese prickly ash, 1-2 parts of capsicums, 1-2 parts of Chinese mugwort leaves, 4-8 parts of oriental wormwood, and 5-9 parts of milk-vetch roots. The invention achieves the purpose of improving the delicious degree of the fish meat with the cooperation of a plurality of added components. Besides, the marine fish can can inhibit the increase of dampness in people with a dampness diseaseand inhibit the occurrence of eczema, prurigo and pruritus, so that people who are not fit to eat marine fishes can eat marine fish meat very well without accumulating more dampness in bodies.

Description

technical field [0001] The invention relates to the field of sea fish processing, in particular to a sea fish can and a manufacturing method thereof. Background technique [0002] Because sea fish is rich in unsaturated fatty acids and minerals, such as calcium, iron, zinc and other trace elements, and also contains vitamins a.b.c, etc., it has many benefits for human health, such as reducing the risk of heart disease. Omega-3 fatty acids in sea fish It can effectively control coronary heart disease and reduce cholesterol. The polyunsaturated fatty acids in sea fish take cholesterol away from the blood vessels, thereby reducing the content of cholesterol in the body and lowering blood lipids. The polyunsaturated fatty acids in sea fish can continuously reduce blood lipid levels; DHA can promote the healthy development of eyesight and the development of human brain and intelligence. It is also an indispensable nutrient for the growth of the nervous system; and sea fish also h...

AI Technical Summary

Problems solved by technology

[0004] In the actual process of selling and eating canned fish, many people often encounter the situation that although they like to eat it, they cannot eat it due to the doctor's advice. This is mainly because according to the theory of traditional Chinese medicine, fish contains a lot of moisture. : "One mouthful of fish meat is wet, and one mouthful of meat is poisonous" has pointed out the problem of fish itself. People with cold physique are more susceptible to cold, damp and other yin evils, and it is easy to eat food with high humidity. Cause dampness stagnation, and for people who already have dampness, it is easy to aggravate the condition and cause a variety of concurrent skin diseases, such as eczema, prurigo, etc., but these effects have not been considered in the processing and production of many canned fish in China factors of human health