CN104041894A - Barley-fragrance fish flesh rice wine and preparation method thereof - Google Patents

Barley-fragrance fish flesh rice wine and preparation method thereof Download PDF

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Publication number
CN104041894A
CN104041894A CN201410209386.7A CN201410209386A CN104041894A CN 104041894 A CN104041894 A CN 104041894A CN 201410209386 A CN201410209386 A CN 201410209386A CN 104041894 A CN104041894 A CN 104041894A
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China
Prior art keywords
parts
barley
rice wine
fish flesh
fragrance
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CN201410209386.7A
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CN104041894B (en
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何群
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何群
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a barley-fragrance fish flesh rice wine and a preparation method thereof. The barley-fragrance fish flesh rice wine is characterized by being prepared from the following raw materials by weight: 1 to 2 parts of root and vine of manyprickle acanthopanax, 2 to 3 parts of fleece-flower root, 2 to 3 parts of anemarrhena, 4 to 5 parts of cedronella, 3 to 4 parts of grosvenor momordica flower, 1 to 2 parts of She lingya grass, 1.5 to 2.5 parts of Commelina hengalensis L., 40 to 45 parts of barley kernel, 10 to 11 parts of highland barley meal, 6 to 7 parts of sweet apricot kernel, 6 to 7 parts of broad bean, 5 to 6 parts of Sedum aizoon, 50 to 55 parts of fish flesh, 4 to 5 parts of dark plum, 6 to 7 parts of cream, 500 to 520 parts of rice wine and 10 to 12 parts of a nutrition additive. The barley-fragrance fish flesh rice wine has rich barley fragrance, unique flavor and abundant nutrients; the fish flesh in the barley-fragrance fish flesh rice wine can supplement protein to a human body, the broad bean and the sweet apricot kernel contain eight essential amino acids, trace elements and vitamins, so nutrients of the barley-fragrance fish flesh rice wine are enriched; moreover, a plurality of Chinese herbal medicines are added during processing, so the barley-fragrance fish flesh rice wine is capable of invigorating blood circulation, relaxing veins, strengthening the stomach, tonifying the kidney, clearing heat, improving eyesight, reducing blood pressure and lowering down blood lipid.

Description

A kind of Filet-O-Fish meat rice wine and preparation method thereof
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of Filet-O-Fish meat rice wine and preparation method thereof.
Background technology
Drink refers to taking water as base stock, and by different formulas and fabrication process out, the liquid food of directly drinking for people, as wine, tea, beer, carbonated drink and various fruit juice etc.The drink of selling is in the market of a great variety, but how not to have health care, can not satisfy the demands of consumers.
Summary of the invention
The object of this invention is to provide a kind of Filet-O-Fish meat rice wine and preparation method thereof, it is good to eat that the present invention has delicate fragrance, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of Filet-O-Fish meat rice wine, is characterized in that being made up of the raw material of following weight portion:
Wilsonii 1-2, fleece-flower root 2-3, wind-weed 2-3, lemon grass (Cymbopogon citratus) 4-5, flower of Fructus Momordicae 3-4, Herba Gentianae tsinglingensis 1-2, horse Auricled Hedyotis Herb 1.5-2.5, barley benevolence 40-45, highland barley flour 10-11, dessert almond 6-7, broad bean 6-7, rescue heart dish 5-6, the flesh of fish 50-55, dark plum 4-5, cream 6-7, rice wine 500-520, nourishing additive agent 10-12;
Described nourishing additive agent is made up of the raw material of following weight portion: cassia seed 3-4, seed of Chinese dodder 1-2, cucurbit seed 4-5, dried orange peel 2-3, purslane 10-11, heart of a lotus seed benevolence 7-8, honey 1-2, SEMEN PINI KORAIENSIS 10-12;
Preparation method is: wrap up cassia seed, the seed of Chinese dodder, cucurbit seed, dried orange peel (1) with gauze, drop in pot, add 8-10 hydrology heating doubly, while boiling to boiling, add purslane, after blanching 6-8 minute, purslane is pulled out, drained, send into baking oven, discharging in the time that water content is down to 7-8%, pulverizes;
(2) heart of a lotus seed benevolence, SEMEN PINI KORAIENSIS, honey are mixed into pot, discharging after little fiery frying 20-25 minute, pulverize, then mixes with step (1) gained material, to obtain final product.
The preparation method of described Filet-O-Fish meat rice wine, is characterized in that comprising the following steps:
(1) wilsonii, the fleece-flower root, the wind-weed, lemon grass (Cymbopogon citratus), flower of Fructus Momordicae, Herba Gentianae tsinglingensis, horse Auricled Hedyotis Herb are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) barley benevolence is sent in pot, added the medical stone powder of barley benevolence weight 1/3, discharging after the little fiery frying 20-25 of little fire minute, screens out medical stone powder, and gained barley benevolence adds 4-5 water big fire doubly boils, and filter cleaner, obtains baked barley tea;
(3) broad bean is shelled, mix with dessert almond, add 2-3 water doubly and carry out defibrination, filter cleaner, gained filtrate big fire heating, boils to boiling;
(4) get dark plum pulp, and rescue heart dish and mix making beating, obtain fruit, vegetable juice; The flesh of fish is broken into mud, mix with fruit, vegetable juice, send into compacting in mould, water proof big fire is steamed after 40-45 minute and is taken out, diced;
(5) by step (1), (2), (3), (4) gained material and leftover materials mixing and stirring, to obtain final product.
Herba Gentianae tsinglingensis in the present invention is the herb of gentianaceae plant Qinling Mountains rough gentian, and horse Auricled Hedyotis Herb is the herb of Commelianaceae plant meal bag grass.
Beneficial effect of the present invention is:
The present invention has strong barley fragrance, unique flavor, the present invention is simultaneously nutritious, wherein the flesh of fish can be human body and supplements protein, in broad bean, dessert almond, containing eight kinds of essential amino acids, trace element and vitamins, enrich nutrition of the present invention, in addition, the present invention has added multiple Chinese herbal medicine in process, has effect of promoting blood circulation and removing obstruction in channels, good in strengthening stomach and tonifying kidney, removing heat to brighten vision, hypertension and hyperlipemia.
Detailed description of the invention
A kind of Filet-O-Fish meat rice wine, it is characterized in that by following weight portion (kilogram) raw material make:
Wilsonii 1, the fleece-flower root 3, the wind-weed 3, lemon grass (Cymbopogon citratus) 5, flower of Fructus Momordicae 4, Herba Gentianae tsinglingensis 2, horse Auricled Hedyotis Herb 2.5, barley benevolence 45, highland barley flour 11, dessert almond 7, broad bean 7, rescue heart dish 5, the flesh of fish 55, dark plum 5, cream 6, rice wine 500, nourishing additive agent 12;
Described nourishing additive agent by following weight portion (kilogram) raw material make: cassia seed 4, the seed of Chinese dodder 2, cucurbit seed 4, dried orange peel 3, purslane 11, heart of a lotus seed benevolence 7, honey 2, SEMEN PINI KORAIENSIS 12;
Preparation method is: wrap up cassia seed, the seed of Chinese dodder, cucurbit seed, dried orange peel (1) with gauze, drop in pot, add 8-10 hydrology heating doubly, while boiling to boiling, add purslane, after blanching 6-8 minute, purslane is pulled out, drained, send into baking oven, discharging in the time that water content is down to 7-8%, pulverizes;
(2) heart of a lotus seed benevolence, SEMEN PINI KORAIENSIS, honey are mixed into pot, discharging after little fiery frying 20-25 minute, pulverize, then mixes with step (1) gained material, to obtain final product.
The preparation method of described Filet-O-Fish meat rice wine, comprises the following steps:
(1) wilsonii, the fleece-flower root, the wind-weed, lemon grass (Cymbopogon citratus), flower of Fructus Momordicae, Herba Gentianae tsinglingensis, horse Auricled Hedyotis Herb are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) barley benevolence is sent in pot, added the medical stone powder of barley benevolence weight 1/3, discharging after the little fiery frying 20-25 of little fire minute, screens out medical stone powder, and gained barley benevolence adds 4-5 water big fire doubly boils, and filter cleaner, obtains baked barley tea;
(3) broad bean is shelled, mix with dessert almond, add 2-3 water doubly and carry out defibrination, filter cleaner, gained filtrate big fire heating, boils to boiling;
(4) get dark plum pulp, and rescue heart dish and mix making beating, obtain fruit, vegetable juice; The flesh of fish is broken into mud, mix with fruit, vegetable juice, send into compacting in mould, water proof big fire is steamed after 40-45 minute and is taken out, diced;
(5) by step (1), (2), (3), (4) gained material and leftover materials mixing and stirring, to obtain final product.

Claims (2)

1. a Filet-O-Fish meat rice wine, is characterized in that being made up of the raw material of following weight portion:
Wilsonii 1-2, fleece-flower root 2-3, wind-weed 2-3, lemon grass (Cymbopogon citratus) 4-5, flower of Fructus Momordicae 3-4, Herba Gentianae tsinglingensis 1-2, horse Auricled Hedyotis Herb 1.5-2.5, barley benevolence 40-45, highland barley flour 10-11, dessert almond 6-7, broad bean 6-7, rescue heart dish 5-6, the flesh of fish 50-55, dark plum 4-5, cream 6-7, rice wine 500-520, nourishing additive agent 10-12;
Described nourishing additive agent is made up of the raw material of following weight portion: cassia seed 3-4, seed of Chinese dodder 1-2, cucurbit seed 4-5, dried orange peel 2-3, purslane 10-11, heart of a lotus seed benevolence 7-8, honey 1-2, SEMEN PINI KORAIENSIS 10-12;
Preparation method is: wrap up cassia seed, the seed of Chinese dodder, cucurbit seed, dried orange peel (1) with gauze, drop in pot, add 8-10 hydrology heating doubly, while boiling to boiling, add purslane, after blanching 6-8 minute, purslane is pulled out, drained, send into baking oven, discharging in the time that water content is down to 7-8%, pulverizes;
(2) heart of a lotus seed benevolence, SEMEN PINI KORAIENSIS, honey are mixed into pot, discharging after little fiery frying 20-25 minute, pulverize, then mixes with step (1) gained material, to obtain final product.
2. the preparation method of Filet-O-Fish meat rice wine according to claim 1, is characterized in that comprising the following steps:
(1) wilsonii, the fleece-flower root, the wind-weed, lemon grass (Cymbopogon citratus), flower of Fructus Momordicae, Herba Gentianae tsinglingensis, horse Auricled Hedyotis Herb are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) barley benevolence is sent in pot, added the medical stone powder of barley benevolence weight 1/3, discharging after the little fiery frying 20-25 of little fire minute, screens out medical stone powder, and gained barley benevolence adds 4-5 water big fire doubly boils, and filter cleaner, obtains baked barley tea;
(3) broad bean is shelled, mix with dessert almond, add 2-3 water doubly and carry out defibrination, filter cleaner, gained filtrate big fire heating, boils to boiling;
(4) get dark plum pulp, and rescue heart dish and mix making beating, obtain fruit, vegetable juice; The flesh of fish is broken into mud, mix with fruit, vegetable juice, send into compacting in mould, water proof big fire is steamed after 40-45 minute and is taken out, diced;
(5) by step (1), (2), (3), (4) gained material and leftover materials mixing and stirring, to obtain final product.
CN201410209386.7A 2014-05-19 2014-05-19 A kind of Filet-O-Fish meat rice wine and preparation method thereof Expired - Fee Related CN104041894B (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109418996A (en) * 2017-08-25 2019-03-05 孙又来 A kind of Filet-O-Fish meat rice wine and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01165364A (en) * 1987-12-23 1989-06-29 Tomizo Takagi Production of honesake (rice wine containing eluted fish meat component)
CN102925318A (en) * 2012-11-19 2013-02-13 镇江市丹徒区上党墅农茶叶专业合作社 Brewing method of perilla leaf qlutinous rice wine
CN103666932A (en) * 2013-12-28 2014-03-26 芒市遮放贡米酒业有限公司 Rice wine, preparation method and application of rice wine
CN103710206A (en) * 2013-12-20 2014-04-09 芜湖中路实业有限责任公司 Ligusticum wallichii-shrimp shell rice wine and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01165364A (en) * 1987-12-23 1989-06-29 Tomizo Takagi Production of honesake (rice wine containing eluted fish meat component)
CN102925318A (en) * 2012-11-19 2013-02-13 镇江市丹徒区上党墅农茶叶专业合作社 Brewing method of perilla leaf qlutinous rice wine
CN103710206A (en) * 2013-12-20 2014-04-09 芜湖中路实业有限责任公司 Ligusticum wallichii-shrimp shell rice wine and preparation method thereof
CN103666932A (en) * 2013-12-28 2014-03-26 芒市遮放贡米酒业有限公司 Rice wine, preparation method and application of rice wine

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109418996A (en) * 2017-08-25 2019-03-05 孙又来 A kind of Filet-O-Fish meat rice wine and preparation method thereof

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