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Making method of amomum kravanh flavored roasted catfish

A production method, the technology of Baikou, is applied in the field of food processing to achieve the effects of easy realization, loose flesh, and improvement of epigastric pain

Inactive Publication Date: 2018-09-28
南陵县铭泽玉竹种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] A nutritious and health-care grilled fish has been produced with white cod and catfish as the main raw materials, and red stone fungus, radish seed, and Pu Songshi as health-care raw materials. It 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 preparation method of Baikou flavor grilled catfish, adopts the following steps:

[0024] A. Bai Kou pretreatment: Take fresh Bai Kou, wash and drain, dry in a drier until the water content is lower than 20%, and then put it into a pulverizer equipped with a 120-mesh sieve to get primary powder , take it out and put it into a vacuum rotary evaporator, add an edible alcohol solution with a volume fraction of 15% that is three times the weight of the initial powder, set the temperature at 42°C, heat and concentrate to 1 / 4 of the original volume, and then take it out and place it at 46°C In an oven, dry until the water content is lower than 10%, and make white coriander powder;

[0025] B. Catfish pretreatment: remove the head and viscera of catfish of equal size, clean them, cut them along the belly of the fish, cut 3 times on the back, add cooking wine with 4% weight of catfish meat, 2% ginger juice, 1 % rice wine, 2% salt, 1% cumin powder, seaso...

Embodiment 2

[0031] Embodiment 2, a kind of preparation method of Baikou flavor grilled catfish, adopts the following steps:

[0032] A. Bai Kou pretreatment: Take fresh Bai Kou, wash and drain, dry in a dryer until the water content is lower than 20%, and then put it into a pulverizer equipped with a 140-mesh sieve to get primary powder , take it out and put it into a vacuum rotary evaporator, add 15% edible alcohol solution with a volume fraction of 3-4 times the initial powder weight, set the temperature at 43°C, heat and concentrate to 1 / 4 of the original volume, then take it out and place it at 48 In an oven at ℃, dry it until the water content is lower than 10%, and then make Baikou powder;

[0033] B. Catfish pretreatment: remove the head and viscera of catfish of equal size, clean them, cut them along the belly of the fish, cut 3 times on the back, add cooking wine with 6% weight of catfish meat, 3% ginger juice, 1.5 % rice wine, 2.5% salt, 1.5% cumin powder, put into seasoning ma...

Embodiment 3

[0043] Embodiment 3, a kind of preparation method of Baikou flavor grilled catfish, adopts the following steps:

[0044] A. Bai Kou pretreatment: Take fresh Bai Kou, wash and drain, dry in a dryer until the water content is lower than 20%, and then put it into a pulverizer equipped with a 140-mesh sieve to get primary powder , take it out and put it into a vacuum rotary evaporator, add a 30% edible alcohol solution that is 4 times the weight of the initial powder, set the temperature at 46°C, heat and concentrate to 1 / 4 of the original volume, and then take it out and place it at 48°C In an oven, dry until the water content is lower than 10%, and make white coriander powder;

[0045] B. Catfish pretreatment: remove the head and viscera of catfish of equal size, clean them, cut them along the belly of the fish, cut 3 times on the back, add cooking wine with 8% weight of catfish meat, 4% ginger juice, 2 % rice wine, 3% salt, 2% cumin powder, put into seasoning machine and marin...

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PUM

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Abstract

The invention discloses a making method of amomum kravanh flavored roasted catfish. Amomum kravanh and catfish are used as raw materials, besides, umbilicaria hypococcinea thalli, radish seeds and farges fir cones are added, and the amomum kravanh flavored roasted catfish is made. The nutrient value of the amomum kravanh and the nutrient value of the catfish are sufficiently utilized, and the amomum kravanh, the catfish and traditional Chinese medicines are in mutual compatibility and synergetic effects, so that the amomum kravanh flavored roasted catfish has the efficacy of invigorating the spleen, stimulating the appetite, promoting digestion and resolving food stagnation. Finished products of the amomum kravanh flavored roasted catfish are fresh in color, delicious in taste, loose in meat quality, special in flavor, unique in taste, rich in nurtients and powerful in health-care functions, and after the amomum kravanh flavored roasted catfish is eaten for a long term, the discomfortof crowds suffering from gastral cavity pains and indigestion can be obviously improved. The making technology of the amomum kravanh flavored roasted catfish is simple and easy to realize and can meetmarket development needs, and large-scale production can be performed.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a roasted catfish with a white Kou flavor, which is prepared by adding Chinese medicinal materials with health-care effects by taking Bai Kou and catfish as raw materials. Background technique [0002] Baikou is the fruit of Zingiber officinale. Capsule oblong, 1.2-1.6cm long, smooth surface, yellow-brown, three compartments after peeling off, each compartment contains 4-8 seeds, endocarp and aril tightly wrap the seed mass, not easy to separate; Regular polyhedron with a diameter of about 6 mm, with a raised back and a shallow groove. The surface of the seeds is about brown with longitudinal stripes. Aril white. Slight gas, pungent and bitter in the mouth. It has the effects of invigorating the spleen and replenishing qi, promoting qi and appetizing. Main epigastric pain, indigestion. [0003] Catfish, also known as bearded silver carp, sticky fish, pond louse fish, raw fish....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/105A23L33/10A61K36/9062A61P1/14A61K35/60
CPCA23L17/00A23L17/75A23L33/10A23L33/105A23V2002/00A61K35/60A61K36/09A61K36/15A61K36/31A61K36/9062A61P1/14A23V2200/32A23V2250/21A23V2300/14A23V2300/10A61K2300/00
Inventor 黄文雅
Owner 南陵县铭泽玉竹种植专业合作社
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