CN104223186A - Vinous black jujube whitebait dry and preparation method thereof - Google Patents
Vinous black jujube whitebait dry and preparation method thereof Download PDFInfo
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- CN104223186A CN104223186A CN201410556151.5A CN201410556151A CN104223186A CN 104223186 A CN104223186 A CN 104223186A CN 201410556151 A CN201410556151 A CN 201410556151A CN 104223186 A CN104223186 A CN 104223186A
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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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a vinous black jujube whitebait dry, and the vinous black jujube whitebait dry is prepared by the raw materials in parts by weight: 200-210 parts of whitebait, 1-1.2 parts of bunge cherry seed, 1-1.3 parts of gorgon fruit, 0.8-1 parts of bighead atractylodes rhizome, 0.7-0.9 parts of osmanthus fragrans, 0.9-1.2 parts of emblic leafflower fruit, 1-1.1 parts of phoenix-tail fern, 1-2 parts of melon, 2-3 parts of sweet potato, 2-3 parts of mango, 3-4 parts of black jujube, 1-2 parts of brown sugar, 2-3 parts of orange,1-2 parts of caraway, 1-2 parts of colza oil, 4-5 parts of sorghum, 2-3 parts of Chinese vodka and 4-5 parts of nutrition additives; the whitebait dry is rich in nutrition, the melon, black jujube and caraway can enrich the taste of the whitebait dry for having more delicious, the precursor composition of carotene of the vitamin A in the mango is very high and the mango is fine and smooth, unique in taste, rich in nutrition; in addition, the vinous black jujube whitebait dry has the effect of invigorating spleen-stomach and replenishing Qi, tonifying the kidney and keeping vital essence, moistening dryness and laxation and clearing Qi and water by adding a variety of Chinese herbal medicine during the producing process.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of silverfish goods, particularly relate to a kind of aroma smoked jujube dried silver fiss and preparation method thereof.
Background technology
Silverfish is one of Chinese famous and precious aquatic products, is regarded as treasure on seat, at home and abroad has long enjoyed a good reputation.Silverfish eating method on dining table is different, but the raising required food along with people, and the nutrition of single silverfish can not meet the needs that people day by day increase, and adds the demand that various nutriment carrys out balanced people in the present invention for this reason.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of aroma smoked jujube dried silver fiss and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of aroma smoked jujube dried silver fiss, be made up of the raw material of following weight portion:
Silverfish 200-210, brush-cherry seed 1-1.2, Gorgon fruit 1-1.3, bighead atractylodes rhizome 0.8-1, sweet osmanthus 0.7-0.9, emblic 0.9-1.2, phoenix-tail fern 1-1.1, muskmelon 1-2, pachyrhizus 2-3, mango 2-3, smoked jujube 3-4, brown sugar 1-2, orange 2-3, caraway 1-2, rapeseed oil 1-2, Chinese sorghum 4-5, strong, colourless liquor distilled from sorghum 2-3, nourishing additive agent 4-5;
Described nourishing additive agent is made up of the raw material of following weight portion: acanthopanax 1-2, Radix Angelicae Sinensis leaf 1-1.2, myrica rubra leaf 0.8-1, bighead atractylodes rhizome 1-1.3, folium panacis japonici cum caule 1-2, purple rice 4-5, vanilla powder 2-3, grape wine 5-6, bruised ginger 1-2, pork liver 10-15; Preparation method is: acanthopanax, Radix Angelicae Sinensis leaf, myrica rubra leaf, the bighead atractylodes rhizome, folium panacis japonici cum caule are added 4-5 water big fire doubly and decoct 40-45 minute by (1), and press filtration is removed slag, and gained liquid is spray-dried obtains medicinal powder; (2) pork liver takes out after steeping in grape wine after shredding and rinsing with water and soaking 30-40 minute and adds bruised ginger after upper food steamer cooks and mash to obtain pork liver mud; (3) purple rice is entered pan boiling ripe purple rice meal, residue grape wine and pork liver mud are poured in purple rice meal and to mix thoroughly and little fire boils dry, grind to obtain aroma purple rice pork liver powder, then in aroma purple rice pork liver powder, be mixed into medicinal powder and vanilla powder mixes, to obtain final product.
The preparation method of aroma smoked jujube dried silver fiss according to claim 1, is characterized in that comprising the following steps
(1) get new fresh and alive silverfish, the light salt brine putting into 1-2% supports 7-10 hour clearly, removes impurity in silverfish body, then taking-up is slaughtered clean for subsequent use;
(2) Chinese medicines such as brush-cherry seed, Gorgon fruit, the bighead atractylodes rhizome are added 4-5 times of water, little fire decocts press filtration after 1-2 hour and to remove slag to obtain herb liquid; Silverfish is placed in strong, colourless liquor distilled from sorghum and soaks 1-2 hour, get Chinese sorghum and enter pot big fire to fry the perfume (or spice) cooling that takes the dish out of the pot for subsequent use;
(3) caraway steeps 1-2 hour in rapeseed oil after spending 60-70 DEG C of waterlogging 3-4 minute, add brown sugar, herb liquid, nourishing additive agent and remain each raw material and fully mix after mixing is pounded jam after getting muskmelon and mango peeling section, smoked jujube stoning, orange peeling, little fire is baked to and thickly obtains nutritional sauce; Chinese sorghum is dipped after getting the silverfish surface smear nutritional sauce of soaking;
(4) the caraway winding that the silver-colored fish soaking being moistened with Chinese sorghum is crossed is risen cook rear removal caraway leaf into steamer, dry and get final product.
Beneficial effect of the present invention is:
Dried silver fiss of the present invention is nutritious, the muskmelon, smoked jujube, caraway etc. that add have enriched the mouthfeel of silverfish ball, make it more delicious, the precursor carrotene composition of the vitamin A wherein contained by mango is high especially, and mango pulp is fine and smooth, unique flavor, nutritious, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, has tonifying middle-Jiao and Qi, supplementing the kidney to control the nocturnal, moisturizes effect of laxation, lower gas Li Shui.
Detailed description of the invention
A kind of aroma smoked jujube dried silver fiss, be made up of the raw material of following weight portion (kilogram):
Silverfish 200, brush-cherry seed 1, Gorgon fruit 1, the bighead atractylodes rhizome 0.8, sweet osmanthus 0.7, emblic 0.9, phoenix-tail fern 1, muskmelon 1, pachyrhizus 2, mango 2, smoked jujube 3, brown sugar 1, orange 2, caraway 1, rapeseed oil 1, Chinese sorghum 4, strong, colourless liquor distilled from sorghum 2, nourishing additive agent 4;
Described nourishing additive agent is made up of the raw material of following weight portion (kilogram): acanthopanax 1, Radix Angelicae Sinensis leaf 1, myrica rubra leaf 0.8, the bighead atractylodes rhizome 1, folium panacis japonici cum caule 1, purple rice 4, vanilla powder 2, grape wine 5, bruised ginger 1, pork liver 10; Preparation method is: the water big fire that acanthopanax, Radix Angelicae Sinensis leaf, myrica rubra leaf, the bighead atractylodes rhizome, folium panacis japonici cum caule are added 4 times by (1) decocts 40 minutes, and press filtration is removed slag, gained liquid spray-dried medicinal powder; (2) pork liver steeps in grape wine after shredding and rinsing with water to soak to take out after 30 minutes and adds bruised ginger after upper food steamer cooks and mash to obtain pork liver mud; (3) purple rice is entered pan boiling ripe purple rice meal, residue grape wine and pork liver mud are poured in purple rice meal and to mix thoroughly and little fire boils dry, grind to obtain aroma purple rice pork liver powder, then in aroma purple rice pork liver powder, be mixed into medicinal powder and vanilla powder mixes, to obtain final product.
The preparation method of aroma smoked jujube dried silver fiss according to claim 1, is characterized in that comprising the following steps
(1) get new fresh and alive silverfish, the light salt brine putting into 1-2% supports 7-hour clearly, removes impurity in silverfish body, then taking-up is slaughtered clean for subsequent use;
(2) Chinese medicines such as brush-cherry seed, Gorgon fruit, the bighead atractylodes rhizome are added 4 times of water, little fire decocts press filtration after 1 hour and to remove slag to obtain herb liquid; Silverfish is placed in strong, colourless liquor distilled from sorghum and soaks 1 hour, get Chinese sorghum and enter pot big fire to fry the perfume (or spice) cooling that takes the dish out of the pot for subsequent use;
(3) caraway crosses 60 DEG C of waterlogging systems and to steep after 3 minutes in rapeseed oil 1 hour, add brown sugar, herb liquid, nourishing additive agent and remain each raw material and fully mix after mixing is pounded jam after getting muskmelon and mango peeling section, smoked jujube stoning, orange peeling, little fire is baked to and thickly obtains nutritional sauce; Chinese sorghum is dipped after getting the silverfish surface smear nutritional sauce of soaking;
(4) the caraway winding that the silver-colored fish soaking being moistened with Chinese sorghum is crossed is risen cook rear removal caraway leaf into steamer, dry and get final product.
Claims (2)
1. an aroma smoked jujube dried silver fiss, is characterized in that being made up of the raw material of following weight portion:
Silverfish 200-210, brush-cherry seed 1-1.2, Gorgon fruit 1-1.3, bighead atractylodes rhizome 0.8-1, sweet osmanthus 0.7-0.9, emblic 0.9-1.2, phoenix-tail fern 1-1.1, muskmelon 1-2, pachyrhizus 2-3, mango 2-3, smoked jujube 3-4, brown sugar 1-2, orange 2-3, caraway 1-2, rapeseed oil 1-2, Chinese sorghum 4-5, strong, colourless liquor distilled from sorghum 2-3, nourishing additive agent 4-5;
Described nourishing additive agent is made up of the raw material of following weight portion: acanthopanax 1-2, Radix Angelicae Sinensis leaf 1-1.2, myrica rubra leaf 0.8-1, bighead atractylodes rhizome 1-1.3, folium panacis japonici cum caule 1-2, purple rice 4-5, vanilla powder 2-3, grape wine 5-6, bruised ginger 1-2, pork liver 10-15; Preparation method is: acanthopanax, Radix Angelicae Sinensis leaf, myrica rubra leaf, the bighead atractylodes rhizome, folium panacis japonici cum caule are added 4-5 water big fire doubly and decoct 40-45 minute by (1), and press filtration is removed slag, and gained liquid is spray-dried obtains medicinal powder; (2) pork liver takes out after steeping in grape wine after shredding and rinsing with water and soaking 30-40 minute and adds bruised ginger after upper food steamer cooks and mash to obtain pork liver mud; (3) purple rice is entered pan boiling ripe purple rice meal, residue grape wine and pork liver mud are poured in purple rice meal and to mix thoroughly and little fire boils dry, grind to obtain aroma purple rice pork liver powder, then in aroma purple rice pork liver powder, be mixed into medicinal powder and vanilla powder mixes, to obtain final product.
2. the preparation method of aroma smoked jujube dried silver fiss according to claim 1, is characterized in that comprising the following steps
(1) get new fresh and alive silverfish, the light salt brine putting into 1-2% supports 7-10 hour clearly, removes impurity in silverfish body, then taking-up is slaughtered clean for subsequent use;
(2) Chinese medicines such as brush-cherry seed, Gorgon fruit, the bighead atractylodes rhizome are added 4-5 times of water, little fire decocts press filtration after 1-2 hour and to remove slag to obtain herb liquid; Silverfish is placed in strong, colourless liquor distilled from sorghum and soaks 1-2 hour, get Chinese sorghum and enter pot big fire to fry the perfume (or spice) cooling that takes the dish out of the pot for subsequent use;
(3) caraway steeps 1-2 hour in rapeseed oil after spending 60-70 DEG C of waterlogging 3-4 minute, add brown sugar, herb liquid, nourishing additive agent and remain each raw material and fully mix after mixing is pounded jam after getting muskmelon and mango peeling section, smoked jujube stoning, orange peeling, little fire is baked to and thickly obtains nutritional sauce; Chinese sorghum is dipped after getting the silverfish surface smear nutritional sauce of soaking;
(4) the caraway winding that the silver-colored fish soaking being moistened with Chinese sorghum is crossed is risen cook rear removal caraway leaf into steamer, dry and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410556151.5A CN104223186A (en) | 2014-10-20 | 2014-10-20 | Vinous black jujube whitebait dry and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410556151.5A CN104223186A (en) | 2014-10-20 | 2014-10-20 | Vinous black jujube whitebait dry and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104223186A true CN104223186A (en) | 2014-12-24 |
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| CN201410556151.5A Pending CN104223186A (en) | 2014-10-20 | 2014-10-20 | Vinous black jujube whitebait dry and preparation method thereof |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105962135A (en) * | 2016-03-24 | 2016-09-28 | 明光市永言水产(集团)有限公司 | Salted instant dried hemisalanx prognathus capable of invigorating stomach and promoting digestion and preparation method of salted instant dried hemisalanx prognathus |
| CN105962153A (en) * | 2016-03-24 | 2016-09-28 | 明光市永言水产(集团)有限公司 | Salted instant dried hemisalanx prognathus capable of enabling skin to be tender and white and nourishing faces and preparation method of salted instant dried hemisalanx prognathus |
| CN105962134A (en) * | 2016-03-24 | 2016-09-28 | 明光市永言水产(集团)有限公司 | Salted instant dried hemisalanx prognathus capable of invigorating stomach and clearing heat and preparation method of salted instant dried hemisalanx prognathus |
| CN105962152A (en) * | 2016-03-24 | 2016-09-28 | 明光市永言水产(集团)有限公司 | Salted instant dried hemisalanx prognathus capable of stimulating appetite and activating spleen and preparation method of salted instant dried hemisalanx prognathus |
| CN105962147A (en) * | 2016-03-24 | 2016-09-28 | 明光市永言水产(集团)有限公司 | Salted instant dried hemisalanx prognathus capable of reducing swelling and resisting bacteria and preparation method of salted instant dried hemisalanx prognathus |
| CN105962133A (en) * | 2016-03-24 | 2016-09-28 | 明光市永言水产(集团)有限公司 | Salted instant dried hemisalanx prognathus capable of improving eyesight and replenishing blood and preparation method of salted instant dried hemisalanx prognathus |
| CN105962151A (en) * | 2016-03-24 | 2016-09-28 | 明光市永言水产(集团)有限公司 | Salted instant dried hemisalanx prognathus capable of stimulating appetite and preparation method of salted instant dried hemisalanx prognathus |
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| CN105962131A (en) * | 2016-03-24 | 2016-09-28 | 明光市永言水产(集团)有限公司 | Salted milky-white instant dried hemisalanx prognathus capable of diminishing inflammation and resisting bacteria and preparation method of salted milky-white instant dried hemisalanx prognathus |
| CN105962150A (en) * | 2016-03-24 | 2016-09-28 | 明光市永言水产(集团)有限公司 | Salted instant dried hemisalanx prognathus capable of clearing heat and removing toxicity and preparation method of salted instant dried hemisalanx prognathus |
| CN105962148A (en) * | 2016-03-24 | 2016-09-28 | 明光市永言水产(集团)有限公司 | Salted instant dried hemisalanx prognathus capable of drifting fragrance and clearing grease and preparation method of salted instant dried hemisalanx prognathus |
| CN105962137A (en) * | 2016-03-24 | 2016-09-28 | 明光市永言水产(集团)有限公司 | Salted instant dried hemisalanx prognathus capable of invigorating spleen and nourishing stomach and preparation method of salted instant dried hemisalanx prognathus |
| CN105962146A (en) * | 2016-03-24 | 2016-09-28 | 明光市永言水产(集团)有限公司 | Spicy choking salt-baked instant dried silver fish and preparation method thereof |
| CN105962149A (en) * | 2016-03-24 | 2016-09-28 | 明光市永言水产(集团)有限公司 | Salted instant dried hemisalanx prognathus capable of clearing away fire and moistening dryness and preparation method of salted instant dried hemisalanx prognathus |
| CN105962154A (en) * | 2016-03-24 | 2016-09-28 | 明光市永言水产(集团)有限公司 | Salted instant dried hemisalanx prognathus capable of clearing heat and nourishing lung and preparation method of salted instant dried hemisalanx prognathus |
| CN105962145A (en) * | 2016-03-24 | 2016-09-28 | 明光市永言水产(集团)有限公司 | Salt baked instant dried whitebait for beautifying skin, improving eyesight and diminishing inflammation and preparation method thereof |
| CN106387712A (en) * | 2016-08-10 | 2017-02-15 | 汪恒森 | Dried rose salangid |
| CN106418280A (en) * | 2016-08-10 | 2017-02-22 | 汪恒森 | Rose dried silver fish and preparation method thereof |
| CN106418289A (en) * | 2016-08-10 | 2017-02-22 | 汪恒森 | Method for processing rose dried silver fish |
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Application publication date: 20141224 |