CN103229987A - Making method of blood sugar reducing fish head sauce - Google Patents

Making method of blood sugar reducing fish head sauce Download PDF

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Publication number
CN103229987A
CN103229987A CN2013101068685A CN201310106868A CN103229987A CN 103229987 A CN103229987 A CN 103229987A CN 2013101068685 A CN2013101068685 A CN 2013101068685A CN 201310106868 A CN201310106868 A CN 201310106868A CN 103229987 A CN103229987 A CN 103229987A
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China
Prior art keywords
fish
blood sugar
sauce
fish head
sugar reducing
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CN2013101068685A
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Chinese (zh)
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李月素
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李月素
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Priority to CN2013101068685A priority Critical patent/CN103229987A/en
Publication of CN103229987A publication Critical patent/CN103229987A/en
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Abstract

The invention discloses a making method of a blood sugar reducing fish head sauce. The method comprises the following steps: selecting fresh fish heads, cleaning the fish heads with water, removing gills, cleaning, freezing the obtained fish heads, unfreezing, carrying out ultrasonic treatment, mixing the obtained fish heads with cow bone powder, and adding a plurality of seasonings, pork skins, pork grease, and fermented lactic acid black rice milk obtained through using black rice, fresh milk, a Chinese herbal medicinal mixture and sour milk; and uniformly stirring, packaging, and sterilizing to prepare the blood sugar reducing fish head sauce. The fresh fish heads adopted as a raw material have high nutritional components, the adoption of freezing, unfreezing and ultrasonic treatment makes the fish head meat tender and substantially improves the appearance of the fish head meat without destroying the color or the flavor, the addition of the cow bone powder and a plurality of Chinese herbal medicines in the processing process makes the sauce suitable for the eating of diabetic patients, and the blood sugar reducing fish head sauce has blood sugar reducing and stabilizing functions, improves the immunity, reduces the blood sugar, reduces the taking amount of a blood sugar reducing medicine and reduces side effects of the long-term medicine taking to bodies through the long-term eating of the diabetic patients.

Description

A kind of preparation method of a hypoglycemic fish sauce
Technical field
The present invention relates to a kind of food processing field, be specifically related to a kind of preparation method of a hypoglycemic fish sauce.
Background technology
China is a fishery big country, increase along with fresh-water fishes output, the processing problems of fresh-water fishes day by day is subject to people's attention, contain rich nutrient contents in the fish head, it is except containing protein, fat, calcium, phosphorus, outside iron and the vitamin B1 etc., also contain abundant lecithin, neurotransmitter, it can make the people strengthen memory, thinking and analysis ability, in addition, the Japan nutritionist once did analysis to the fish head, thought that the fish head also contains the polyunsaturated fatty acid than other any food in abundances, was important to the polus animalium of brain, so it is quite helpful to brain tonic often to eat the fish head, the elderly often eats the fish head also can delay aneuria, and the utilization of fish head not only can also will be played positive facilitation to the development in China aquatic products market for manufacturing enterprise brings economic benefit.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of a hypoglycemic fish sauce.
The present invention adopts following technical scheme:
The preparation method of a hypoglycemic fish sauce may further comprise the steps:
(1) select fresh fish head, water cleans, and removes the gill, cleans again, the fish head is put into the freezing 3-5h of refrigerator, take out the 1-2h that thaws then, place ultrasonic treatment unit again, open ultrasonic generating means, ultrasonic time is selected 25-35min, and ultrasonic processing frequency is 20KHz; At 0.25-0.30Mpa, heat 50-55min under 110-120 ℃ the condition then, take out the fish head, pulverize an adult fish mud, add bovine bone powder then, the addition of bovine bone powder is the 5.5-6.5% of a fish quality;
(2) take by weighing sunflower stem pith 3.5-5.5 part, radix rehmanniae recen 3.0-4.0 part, coptis 5.0-6.0 part, glossy ganoderma 2.5-3.5 part, red sage root 6.0-8.0 part, embryo nelumbinis 15-17 part, dried immature fruit of citron orange 4.5-5.5 part, sealwort 8.0-9.0 part, Chinese cassia tree 4.5-5.5 part, root of Dahurain angelica 5.0-6.0 part, bark of eucommia 9.0-11.0 part, cassia seed 4.5-6.5 part, barrenwort 4.5-5.5 part and Poria cocos 2.0-3.5 part; Pulverize and mix; Stand-by;
(3) stand-by mixture of Chinese herbal medicines in 30-35 part black rice, 15-17 part fresh milk and the above-mentioned steps (2) is mixed, then to wherein putting into 18-25 part sour milk, after 23-28 ℃ of following standing for fermentation 10-15 hour, get fermentation lactic acid black rice milk;
(4) get fresh pig pork skin 10-12 part, put into pot and fried 15-18 minute, treat that the pork rind grease explodes, stand-by;
(5) in pot, add an amount of oil, fish mud in capsicum, green onion, ginger and the step (1) of chopping and bovine bone powder mixture are added in the pot, fry 30-40min, fry adding 7.5-8.5 part salt in the process, 12-14 part soy sauce, peanut powder 12-15 part and 3.5-4.5 part monosodium glutamate; Add pork rind and the grease of fermentation lactic acid black rice milk that step (3) obtains and step (4) then and stir, fermentation lactic acid black rice milk and a fish mud equal proportion adding are packed, and a hypoglycemic fish sauce is made in sterilization.
Capsicum, green onion, the addition of ginger and the weight ratio of a fish mud are 4.5-5.5:3.0-4.0:1.5-2.5:35 in the step (5).
Beneficial effect of the present invention:
The present invention adopts fresh fish head as raw material, the nutritional labeling height, adopt freezing, thaw and ultrasonic wave is handled, make a fish meat obtain tenderization, under the not destroyed prerequisite of color and luster, local flavor, flesh of fish matter has obtained remarkable change, in machining process, add bovine bone powder and Chinese herbal medicines simultaneously, be fit to diabetes patient, the for a long time edible such sauce of diabetes patient has the function of reduction and stable blood sugar, can improve immunity simultaneously, reduces the function of blood sugar, can reduce the dose of antidiabetic drug, reduce the side effect of taking medicine for a long time and bringing to health.
The specific embodiment
Embodiment 1: the preparation method of a hypoglycemic fish sauce may further comprise the steps:
(1) select fresh fish head, water cleans, and removes the gill, cleans again, the fish head is put into the freezing 4h of refrigerator, take out the 1.5h that thaws then, place ultrasonic treatment unit again, open ultrasonic generating means, ultrasonic time is selected 30min, and ultrasonic processing frequency is 20KHz; At 0.28Mpa, heat 52min under 115 ℃ the condition then, take out the fish head, pulverize an adult fish mud, add bovine bone powder then, the addition of bovine bone powder is 6.0% of a fish quality;
(2) take by weighing 2.8 parts in 4.5 parts of sunflower stem piths, 3.5 parts of radix rehmanniae recens, 5.5 parts of the coptiss, 3.0 parts of glossy ganodermas, 7.0 parts of the reds sage root, 16 parts of embryo nelumbinises, 5.0 parts of the dried immature fruit of citron oranges, 8.5 parts of sealworts, 5.0 parts of Chinese cassia trees, 5.5 parts of the roots of Dahurain angelica, 10.0 parts of the barks of eucommia, 5.5 parts of cassia seeds, 5.0 parts of barrenwort and Poria cocos; Pulverize and mix; Stand-by;
(3) stand-by mixture of Chinese herbal medicines in 32 parts of black rices, 16 portions of fresh milks and the above-mentioned steps (2) is mixed, then to wherein putting into 22 portions of sour milks, after 12 hours, get fermentation lactic acid black rice milk in 25 ℃ of following standing for fermentation;
(4) get 11 parts of fresh pig pork skins, put into pot and fried 17 minutes, treat that the pork rind grease explodes, stand-by;
(5) in pot, add an amount of oil, the fish mud in capsicum, green onion, ginger and the step (1) of chopping and bovine bone powder mixture are added in the pot, fry 35min, fry 8.0 portions of salt of adding in the process, 13 portions of soy sauce, 14 parts and 4.0 portions monosodium glutamates of peanut powder; Add pork rind and the grease of fermentation lactic acid black rice milk that step (3) obtains and step (4) then and stir, fermentation lactic acid black rice milk and a fish mud equal proportion adding are packed, and a hypoglycemic fish sauce is made in sterilization.
Capsicum, green onion, the addition of ginger and the weight ratio of a fish mud are 5.0:3.5:2.0:35 in the step (5).

Claims (2)

1. the preparation method of a hypoglycemic fish sauce is characterized in that may further comprise the steps:
(1) select fresh fish head, water cleans, and removes the gill, cleans again, the fish head is put into the freezing 3-5h of refrigerator, take out the 1-2h that thaws then, place ultrasonic treatment unit again, open ultrasonic generating means, ultrasonic time is selected 25-35min, and ultrasonic processing frequency is 20KHz; At 0.25-0.30Mpa, heat 50-55min under 110-120 ℃ the condition then, take out the fish head, pulverize an adult fish mud, add bovine bone powder then, the addition of bovine bone powder is the 5.5-6.5% of a fish quality;
(2) take by weighing sunflower stem pith 3.5-5.5 part, radix rehmanniae recen 3.0-4.0 part, coptis 5.0-6.0 part, glossy ganoderma 2.5-3.5 part, red sage root 6.0-8.0 part, embryo nelumbinis 15-17 part, dried immature fruit of citron orange 4.5-5.5 part, sealwort 8.0-9.0 part, Chinese cassia tree 4.5-5.5 part, root of Dahurain angelica 5.0-6.0 part, bark of eucommia 9.0-11.0 part, cassia seed 4.5-6.5 part, barrenwort 4.5-5.5 part and Poria cocos 2.0-3.5 part; Pulverize and mix; Stand-by;
(3) stand-by mixture of Chinese herbal medicines in 30-35 part black rice, 15-17 part fresh milk and the above-mentioned steps (2) is mixed, then to wherein putting into 18-25 part sour milk, after 23-28 ℃ of following standing for fermentation 10-15 hour, get fermentation lactic acid black rice milk;
(4) get fresh pig pork skin 10-12 part, put into pot and fried 15-18 minute, treat that the pork rind grease explodes, stand-by;
(5) in pot, add an amount of oil, fish mud in capsicum, green onion, ginger and the step (1) of chopping and bovine bone powder mixture are added in the pot, fry 30-40min, fry adding 7.5-8.5 part salt in the process, 12-14 part soy sauce, peanut powder 12-15 part and 3.5-4.5 part monosodium glutamate; Add pork rind and the grease of fermentation lactic acid black rice milk that step (3) obtains and step (4) then and stir, fermentation lactic acid black rice milk and a fish mud equal proportion adding are packed, and a hypoglycemic fish sauce is made in sterilization.
2. the preparation method of a hypoglycemic fish sauce according to claim 1 is characterized in that capsicum, green onion, the addition of ginger and the weight ratio of a fish mud are 4.5-5.5:3.0-4.0:1.5-2.5:35 in the described step (5).
CN2013101068685A 2013-03-29 2013-03-29 Making method of blood sugar reducing fish head sauce Pending CN103229987A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103976342A (en) * 2014-04-14 2014-08-13 陆开云 Fishbone pigskin sauce and preparation method thereof
CN104921078A (en) * 2015-05-26 2015-09-23 合肥市龙乐食品有限公司 Chili sauce capable of reducing blood sugar and preparation method of chili sauce
CN105361012A (en) * 2015-11-27 2016-03-02 傅贵轩 Aging preventing fish paste and preparation method thereof
CN105361013A (en) * 2015-11-27 2016-03-02 傅贵轩 Fruit and vegetable flavored fish sauce and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1099228A (en) * 1993-08-23 1995-03-01 王明新 Peanut thick chilli sauce
CN101164449A (en) * 2006-10-20 2008-04-23 徐泽民 Salmon fishpaste and making method thereof
CN102178208A (en) * 2011-04-13 2011-09-14 天津农学院 Fish head sauce with tea aroma and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1099228A (en) * 1993-08-23 1995-03-01 王明新 Peanut thick chilli sauce
CN101164449A (en) * 2006-10-20 2008-04-23 徐泽民 Salmon fishpaste and making method thereof
CN102178208A (en) * 2011-04-13 2011-09-14 天津农学院 Fish head sauce with tea aroma and preparation method thereof

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
刘咏红等: "鱼酱脱腥调味工艺研究", 《湖南农业科技》 *
吕景娣: "单味中药降血糖作用特点分析", 《中医学报》 *
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103976342A (en) * 2014-04-14 2014-08-13 陆开云 Fishbone pigskin sauce and preparation method thereof
CN103976342B (en) * 2014-04-14 2015-09-09 陆开云 A kind of fish-bone pigskin sauce and preparation method thereof
CN104921078A (en) * 2015-05-26 2015-09-23 合肥市龙乐食品有限公司 Chili sauce capable of reducing blood sugar and preparation method of chili sauce
CN105361012A (en) * 2015-11-27 2016-03-02 傅贵轩 Aging preventing fish paste and preparation method thereof
CN105361013A (en) * 2015-11-27 2016-03-02 傅贵轩 Fruit and vegetable flavored fish sauce and preparation method thereof

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Application publication date: 20130807