Chinese-medicinal antiseptic wine and antiseptic fresh fish and preparing process thereof
A technology of freshwater fish and traditional Chinese medicine, which is applied in food preparation, food preservation, food science, etc., can solve the problems of destroying nutrients, harming the digestive system, and salty taste, etc., achieves strong antibacterial and antiseptic effects, increases physical fitness, and tastes Fragrant effect
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Embodiment 1
[0030] Embodiment one, the making of scale fish:
[0031] Step 1: Weigh the Chinese medicinal materials in the prescription according to the following raw materials and weights and put them into the wine container.
[0032] Wolfberry 8kg Amomum 1kg Mint 2kg
[0033] Licorice 2kg Shouwu 1.5kg Cardamom 0.5kg
[0034] Cinnamon bark 2kg Chinese prickly ash 2kg Liquor 81kg
[0035] Soak for more than 25 days at a temperature above 10°C; soak for more than 20 days at a temperature above 20°C, and soak for more than 18 days at a temperature above 36°C to make the liquor dark brown, then take out the traditional Chinese medicine, squeeze it dry, and filter it to become a traditional Chinese medicine antiseptic wine.
[0036] Step 2: remove the heads and viscera of small fresh fish under 14cm; remove the scales, heads, viscera, spines or no spines of large fresh fish over 14cm, cut into pieces or slices, wash and set aside;
[0037] Step 3: Weigh the spare small fish and freshwater ...
Embodiment 2
[0045] Embodiment two, the making of scaleless fish:
[0046] Remove the head and viscera of eel, loach, white eel, sand loach and other scaleless fish, cut and wash, the raw materials and proportions are the same as those of scaled fish, and the curing time under various temperatures is longer than that of scaled fish 25 minutes, the other procedures are the same as those for fish with scales.
Embodiment 3
[0047] Embodiment three, the making of shrimp:
[0048] Clean the freshwater shrimp with or without the head and viscera for later use. During marinating, increase or decrease the amount of salt and sugar according to the size of the shrimp. The lower limit of salt and sugar is taken when the shrimp is small, and the upper limit is taken when the shrimp is large. The production is the same, and other procedures are the same as those of scaled fish.
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