CN104305153A - Sweet jujube whitebait sauce and preparation method thereof - Google Patents
Sweet jujube whitebait sauce and preparation method thereof Download PDFInfo
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- CN104305153A CN104305153A CN201410556002.9A CN201410556002A CN104305153A CN 104305153 A CN104305153 A CN 104305153A CN 201410556002 A CN201410556002 A CN 201410556002A CN 104305153 A CN104305153 A CN 104305153A
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- 238000002360 preparation method Methods 0.000 title claims description 10
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a sweet jujube whitebait sauce, which is prepared from the following raw materials in parts by weight: 200-210 parts of whitebaits, 1-1.2 parts of dried rehmannia root, 0.9-1.2 parts of angelica root, 1-1.1 parts of turmeric, 0.7-0.8 part of chrysanthemum, 1-1.3 parts of garden balsam stem, 1-1.1 parts of broadleaf holly leaves, 2-3 parts of yam, 2-3 parts of kiwi fruits, 2-3 parts of muskmelons, 2-3 parts of jujube, 1-2 parts of dried chili, 3-4 parts of starch, 3-4 parts of corn, 3-4 parts of black beans, 1-2 parts of white sugar and 4-5 parts of nutrition additives. The whitebait sauce disclosed by the invention is rich in nutrition, by adding the jujube, yam, muskmelon and the like, the taste of the whitebait sauce is enriched, so that the whitebait sauce is more delicious; the muskmelon contains a great amount of carbohydrate, citric acid, etc. is full of water, can relive summer heat, promote secretion of saliva and quench thirst, and relieve restlessness; in addition, by adding the traditional herbal medicines in the processing course, the whitebait sauce has the functions of clearing heat and cooling blood, dispelling wind and overcoming dampness, promoting circulation of qi and stimulating menstrual flow.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of silverfish goods, particularly relate to a kind of fragrant and sweet red date Salangid paste 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 fragrant and sweet red date Salangid paste and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of fragrant and sweet red date Salangid paste, be made up of the raw material of following weight portion:
Silverfish 200-210, dried rhizome of rehmannia 1-1.2, return tail 0.9-1.2, turmeric 1-1.1, chrysanthemum 0.7-0.8, lopseed 1-1.3, Ilex Latifolia Thunb 1-1.1, Chinese yam 2-3, Kiwi berry 2-3, muskmelon 2-3, red date 2-3, chilli 1-2, starch 3-4, corn 3-4, black soya bean 3-4, white sugar 1-2, 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 fragrant and sweet red date Salangid paste 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) by the dried rhizome of rehmannia, return the Chinese medicine such as tail, turmeric to add 4-5 times of water, little fire decocts press filtration after 1-2 hour and to remove slag to obtain herb liquid; Get Kiwi berry, muskmelon peeling is squeezed the juice, corn, black soya bean, extracting red date stone mixing making beating, chilli is mixed thoroughly with starch, white sugar after pulverizing;
(3) yam slices is mixed in silverfish enters a pot boiling together, after boiling, mash to obtain Chinese yam silverfish mud, by all article of step (2) gained, nourishing additive agent and remain each raw material and pour in Chinese yam silverfish mud and fully stir to obtain Salangid paste;
(4) Salangid paste is added the little fire of suitable quantity of water to endure slowly to thick, then at 4-6 DEG C, refrigerate 3-4 hour and get final product.
Beneficial effect of the present invention is:
Salangid paste of the present invention is nutritious, the red date, Chinese yam, muskmelon etc. that add have enriched the mouthfeel of silverfish ball, make it more delicious, wherein muskmelon contains a large amount of carbohydrate and citric acid etc., and moisture is abundant, heat-clearing of can relieving summer heat, promote the production of body fluid quench one's thirst, relieving restlessness, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, has effect of clearing heat and cooling blood, expelling wind and eliminating dampness, promote qi circulation opening warp.
Detailed description of the invention
A kind of fragrant and sweet red date Salangid paste, be made up of the raw material of following weight portion (kilogram):
Silverfish 200, the dried rhizome of rehmannia 1, return tail 0.9, turmeric 1, chrysanthemum 0.7, lopseed 1, Ilex Latifolia Thunb 1, Chinese yam 2, Kiwi berry 2, muskmelon 2, red date 2, chilli 1, starch 3, corn 3, black soya bean 3, white sugar 1, 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 fragrant and sweet red date Salangid paste 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% is supported 7 hours clearly, removes impurity in silverfish body, then taking-up is slaughtered clean for subsequent use;
(2) by the dried rhizome of rehmannia, return the Chinese medicine such as tail, turmeric to add 4 times of water, little fire decocts press filtration after 1 hour and to remove slag to obtain herb liquid; Get Kiwi berry, muskmelon peeling is squeezed the juice, corn, black soya bean, extracting red date stone mixing making beating, chilli is mixed thoroughly with starch, white sugar after pulverizing;
(3) yam slices is mixed in silverfish enters a pot boiling together, after boiling, mash to obtain Chinese yam silverfish mud, by all article of step (2) gained, nourishing additive agent and remain each raw material and pour in Chinese yam silverfish mud and fully stir to obtain Salangid paste;
(4) Salangid paste is added the little fire of suitable quantity of water to endure slowly to thick, then at 4 DEG C, refrigerate 3 hours and get final product.
Claims (2)
1. a fragrant and sweet red date Salangid paste, is characterized in that being made up of the raw material of following weight portion:
Silverfish 200-210, dried rhizome of rehmannia 1-1.2, return tail 0.9-1.2, turmeric 1-1.1, chrysanthemum 0.7-0.8, lopseed 1-1.3, Ilex Latifolia Thunb 1-1.1, Chinese yam 2-3, Kiwi berry 2-3, muskmelon 2-3, red date 2-3, chilli 1-2, starch 3-4, corn 3-4, black soya bean 3-4, white sugar 1-2, 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:
(1) 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, press filtration is removed slag, and gained liquid is spray-dried obtains medicinal powder; (2) pork liver adds bruised ginger after cooking with taking out upper food steamer sky wine after steeping in grape wine after shredding and rinsing with water and soaking 30-40 minute and mashes 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 fragrant and sweet red date Salangid paste 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) by the dried rhizome of rehmannia, return the Chinese medicine such as tail, turmeric to add 4-5 times of water, little fire decocts press filtration after 1-2 hour and to remove slag to obtain herb liquid; Get Kiwi berry, muskmelon peeling is squeezed the juice, corn, black soya bean, extracting red date stone mixing making beating, chilli is mixed thoroughly with starch, white sugar after pulverizing;
(3) yam slices is mixed in silverfish enters a pot boiling together, after boiling, mash to obtain Chinese yam silverfish mud, by all article of step (2) gained, nourishing additive agent and remain each raw material and pour in Chinese yam silverfish mud and fully stir to obtain Salangid paste;
(4) Salangid paste is added the little fire of suitable quantity of water to endure slowly to thick, then at 4-6 DEG C, refrigerate 3-4 hour and get final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410556002.9A CN104305153A (en) | 2014-10-20 | 2014-10-20 | Sweet jujube whitebait sauce and preparation method thereof |
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| CN201410556002.9A CN104305153A (en) | 2014-10-20 | 2014-10-20 | Sweet jujube whitebait sauce and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905218A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | Chinese yam and baby cuttlefish instant noodle sauce package |
| CN105029354A (en) * | 2015-06-10 | 2015-11-11 | 李春燕 | Wild jujube whitebait paste and preparation method thereof |
| CN106174432A (en) * | 2016-08-10 | 2016-12-07 | 谢镜国 | A kind of deep-sea Hemisalanx sauce |
| CN106418443A (en) * | 2016-08-10 | 2017-02-22 | 谢镜国 | Method for processing deep-sea silver fish sauce |
| CN107536006A (en) * | 2017-09-28 | 2018-01-05 | 马鞍山市十月丰食品有限公司 | A kind of silverfish thick chilli sauce and preparation method thereof |
| CN107788500A (en) * | 2017-12-05 | 2018-03-13 | 湖南景程电子科技有限公司 | A kind of 800 inner Dongting Lake silverfish intensive processing preparation methods |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN103380896A (en) * | 2012-05-02 | 2013-11-06 | 巢湖市永昌食用菌开发有限公司 | Whitebait-mushroom sauce and preparation method thereof |
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| CN104905218A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | Chinese yam and baby cuttlefish instant noodle sauce package |
| CN105029354A (en) * | 2015-06-10 | 2015-11-11 | 李春燕 | Wild jujube whitebait paste and preparation method thereof |
| CN106174432A (en) * | 2016-08-10 | 2016-12-07 | 谢镜国 | A kind of deep-sea Hemisalanx sauce |
| CN106418443A (en) * | 2016-08-10 | 2017-02-22 | 谢镜国 | Method for processing deep-sea silver fish sauce |
| CN107536006A (en) * | 2017-09-28 | 2018-01-05 | 马鞍山市十月丰食品有限公司 | A kind of silverfish thick chilli sauce and preparation method thereof |
| CN107788500A (en) * | 2017-12-05 | 2018-03-13 | 湖南景程电子科技有限公司 | A kind of 800 inner Dongting Lake silverfish intensive processing preparation methods |
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Application publication date: 20150128 |