CN104055157B - A kind of processing method of Herba corydalis edulis anchovy - Google Patents
A kind of processing method of Herba corydalis edulis anchovy Download PDFInfo
- Publication number
- CN104055157B CN104055157B CN201410233839.XA CN201410233839A CN104055157B CN 104055157 B CN104055157 B CN 104055157B CN 201410233839 A CN201410233839 A CN 201410233839A CN 104055157 B CN104055157 B CN 104055157B
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- CN
- China
- Prior art keywords
- anchovy
- herba corydalis
- corydalis edulis
- edulis
- herba
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The processing method that the invention discloses a kind of Herba corydalis edulis anchovy, comprises the following steps: S1: take prepared Herba corydalis edulis powder after fresh Herba corydalis edulis is pulverized standby；Take the sun-dried anchovy being made up of anchovy standby；S2: the sun-dried anchovy described in S1 and Herba corydalis edulis powder are put into and carried out oil processing in oil cauldron, prepares Herba corydalis edulis anchovy early-products；S3: add in the Herba corydalis edulis anchovy early-products described in S2 and make Herba corydalis edulis anchovy concoction as the salt of flavouring agent, monosodium glutamate, white sugar；S4: the Herba corydalis edulis anchovy concoction described in S3 is put into 30 minutes prepared Herba corydalis edulis anchovy semi-finished product of oven for baking；S5: carry out weighing and tinning vacuum packaging after the Herba corydalis edulis anchovy semi-finished product described in S4 cool down, prepare Herba corydalis edulis anchovy finished product after sterilizing。The Herba corydalis edulis anchovy that the present invention prepares, with tender flower stalk, anchovy for raw material, is aided with multiple flavouring agent, makes green plants algae organically combine with seafood anchovy, forms a nutrition with delicious in the flavor leisure food of one。
Description
Technical field
The present invention relates to seafood technical field, the processing method especially relating to a kind of Herba corydalis edulis anchovy。
Background technology
Herba corydalis edulis, is commonly called as Enteromorpha clathrata (Roth) Greville, green laver etc., for the large-scale chlorella of the wild in the beach of coastal waters, is the Important Economic Sargassum of China, is distributed mainly on the marine site such as Deposits in Eastern Coastal China and Korea S of Japan。Rich in natural resources advantage, particularly Ningbo area is had to be the important localities of the natural Herba corydalis edulis of China at coastal area of china。Herba corydalis edulis has local flavor and the nutritive value of uniqueness, rich in multiple life active compound, is high protein, high dietary-fiber, low fat, low-yield, the raw material of the natural ideal nutritional food of rich in mineral substances and vitamin。
Anchovy, also writing " Hai Yan ", " sea is salty " are enormous legendary fish, which could change into a roc fish one class juvenile fish。Mainly originate in Xiangshan County, and best with the produced anchovy quality of fishing mountain archipelago, therefore claim fishing mountain and sea Yan, it is famous sea, Ningbo special product product。
At present, the processing of Herba corydalis edulis product is still main in the conventional way, mostly with farmers''s form directly by fresh Entermorpha or by naturally drying into mount jelly vegetable as simple food or feedstuff, product is coarse, many containing silt impurity, being far from being is the deep processing of real meaning, lacks perfect Herba corydalis edulis deep processed product, cause the significant wastage of Herba corydalis edulis resource pollution of marine environment。
Summary of the invention
For the deficiency that above-mentioned prior art exists, the processing method that it is an object of the invention to provide a kind of Herba corydalis edulis anchovy leisure food, the Herba corydalis edulis anchovy flavour of food products that it is made is unique, the more tasty and more refreshing deliciousness of mouthfeel。
To achieve these goals, the technical solution adopted in the present invention is:
The processing method of a kind of Herba corydalis edulis anchovy, comprises the following steps:
S1: take prepared Herba corydalis edulis powder after fresh Herba corydalis edulis is pulverized standby；Take the sun-dried anchovy being made up of anchovy standby；
S2: the sun-dried anchovy described in S1 and Herba corydalis edulis powder are put into and carried out oil processing in oil cauldron, Oil-temperature control is at 120-160 DEG C, and wherein the weight ratio of sun-dried anchovy, Herba corydalis edulis powder and edible oil is 4: 1: 1, prepares Herba corydalis edulis anchovy early-products；
S3: add in the Herba corydalis edulis anchovy early-products described in S2 and make Herba corydalis edulis anchovy concoction as the salt of flavouring agent, monosodium glutamate, white sugar, wherein Herba corydalis edulis anchovy early-products, salt, monosodium glutamate, white sugar weight ratio be 100: 1: 1: 5:
S4: the Herba corydalis edulis anchovy concoction described in S3 is put into 30 minutes prepared Herba corydalis edulis anchovy semi-finished product of oven for baking, and wherein baking temperature is 90 DEG C；
S5: carry out weighing and tinning vacuum packaging after the Herba corydalis edulis anchovy semi-finished product described in S4 cool down, prepare Herba corydalis edulis anchovy finished product after sterilizing。
Adopt after technique scheme, the present invention compared to the prior art advantageously:
The present invention is the processing method of a kind of Herba corydalis edulis anchovy, with tender flower stalk, anchovy for raw material, it is aided with multiple flavouring agent, processes through special process, make green plants algae organically combine with seafood anchovy, form a nutrition with delicious in the flavor leisure food of one。Take full advantage of the Herba corydalis edulis superior resources of locality, add added value of product, enrich consumption market, meet people and pursue the demand of health food。
Detailed description of the invention
The following stated is only presently preferred embodiments of the present invention, does not therefore limit protection scope of the present invention。
Embodiment, the processing method of a kind of Herba corydalis edulis anchovy, comprise the following steps:
The first step: take prepared Herba corydalis edulis powder after fresh Herba corydalis edulis is pulverized standby；Take the sun-dried anchovy being made up of anchovy standby。
Second step: the sun-dried anchovy described in the first step and Herba corydalis edulis powder are put into and carried out oil processing in oil cauldron, Oil-temperature control is at 120-160 DEG C, and wherein the weight ratio of sun-dried anchovy, Herba corydalis edulis powder and edible oil is 4: 1: 1, prepares Herba corydalis edulis anchovy early-products。Sun-dried anchovy epidermis after oil processing is bright, edible oil chooses vegetable oil, enables anchovy and Herba corydalis edulis powder immersion oil uniform, spends the oil time unsuitable long, in 5-10 minute comparatively suitable, 120-160 DEG C of oil temperature can make the delicious taste of anchovy and the fragrant of Herba corydalis edulis can fully excite and blend。
3rd step: add in the Herba corydalis edulis anchovy early-products described in second step and make Herba corydalis edulis anchovy concoction as the salt of flavouring agent, monosodium glutamate, white sugar, wherein Herba corydalis edulis anchovy early-products, salt, monosodium glutamate, white sugar weight ratio be 100: 1: 1: 5, flavouring agent is mixed homogeneously with Herba corydalis edulis anchovy early-products, to increase agreeable to the taste sense。
4th step: the Herba corydalis edulis anchovy concoction described in the 3rd step is put into 30 minutes prepared Herba corydalis edulis anchovy semi-finished product of oven for baking, and wherein baking temperature is 90 DEG C, the Herba corydalis edulis anchovy semi-finished product prepared by toasting have more unique local flavor and mouthfeel。
5th step: carry out weighing and tinning vacuum packaging after the Herba corydalis edulis anchovy semi-finished product described in the 4th step cool down, prepare Herba corydalis edulis anchovy finished product after sterilizing。
The above is only the better embodiment of the present invention, therefore all equivalences done according to the structure described in the present patent application scope, feature and principle change or modify, and are all included within the scope of the present patent application。
Claims (1)
1. the processing method of a Herba corydalis edulis anchovy, it is characterised in that comprise the following steps:
S1: take prepared Herba corydalis edulis powder after fresh Herba corydalis edulis is pulverized standby；Take the sun-dried anchovy being made up of anchovy standby；
S2: the sun-dried anchovy described in S1 and Herba corydalis edulis powder are put into and carried out oil processing in oil cauldron, Oil-temperature control is at 120-160 DEG C, and wherein the weight ratio of sun-dried anchovy, Herba corydalis edulis powder and edible oil is 4: 1: 1, prepares Herba corydalis edulis anchovy early-products；
S3: add in the Herba corydalis edulis anchovy early-products described in S2 and make Herba corydalis edulis anchovy concoction as the salt of flavouring agent, monosodium glutamate, white sugar, wherein Herba corydalis edulis anchovy early-products, salt, monosodium glutamate, white sugar weight ratio be 100: 1: 1: 5:
S4: the Herba corydalis edulis anchovy concoction described in S3 is put into 30 minutes prepared Herba corydalis edulis anchovy semi-finished product of oven for baking, and wherein baking temperature is 90 DEG C；
S5: carry out weighing and tinning vacuum packaging after the Herba corydalis edulis anchovy semi-finished product described in S4 cool down, prepare Herba corydalis edulis anchovy finished product after sterilizing。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410233839.XA CN104055157B (en) | 2014-05-29 | 2014-05-29 | A kind of processing method of Herba corydalis edulis anchovy |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410233839.XA CN104055157B (en) | 2014-05-29 | 2014-05-29 | A kind of processing method of Herba corydalis edulis anchovy |
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| CN104055157A CN104055157A (en) | 2014-09-24 |
| CN104055157B true CN104055157B (en) | 2016-06-22 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1186626A (en) * | 1996-12-28 | 1998-07-08 | 刘润峰 | Natural full nutrient rice crust and its producing method |
| CN101862012A (en) * | 2010-04-29 | 2010-10-20 | 中国水产科学研究院渔业机械仪器研究所 | Anchovy-acete chinensis on-board mechanical processing process and on-board arrangement |
| CN102599218A (en) * | 2012-03-24 | 2012-07-25 | 蒋定君 | Multi-layer bread with spirulina and making method thereof |
| CN103070426A (en) * | 2012-08-09 | 2013-05-01 | 浙江省海洋开发研究院 | Seaweed squid sausage and processing method thereof |
-
2014
- 2014-05-29 CN CN201410233839.XA patent/CN104055157B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1186626A (en) * | 1996-12-28 | 1998-07-08 | 刘润峰 | Natural full nutrient rice crust and its producing method |
| CN101862012A (en) * | 2010-04-29 | 2010-10-20 | 中国水产科学研究院渔业机械仪器研究所 | Anchovy-acete chinensis on-board mechanical processing process and on-board arrangement |
| CN102599218A (en) * | 2012-03-24 | 2012-07-25 | 蒋定君 | Multi-layer bread with spirulina and making method thereof |
| CN103070426A (en) * | 2012-08-09 | 2013-05-01 | 浙江省海洋开发研究院 | Seaweed squid sausage and processing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 苔菜海蜓、苔菜虾皮;nasaasia、老爷车等;《单车交流网》;http://bbs.77bike.com/read.php?fpage=227&tid=33885;20101006;第1页第1-3段 * |
| 苔菜虾皮综合利用与深加工产品开发可行性报告;564kakd;《豆丁网》;http://www.docin.com/p-337100209.html;20120207;第1页第3段，第3页第1段 * |
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| CN104055157A (en) | 2014-09-24 |
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Granted publication date: 20160622 |