CN104770774A - Yin nourishing and yang supporting bouquet sliced fish and preparation method thereof - Google Patents

Abstract

The invention discloses yin nourishing and yang supporting bouquet sliced fish. The yin nourishing and yang supporting bouquet sliced fish is prepared from the following raw materials in parts by weight: 40-42 parts of salmon, 8-9 parts of vinegar fluid, 5-6 parts of lettuce, 3-4 parts of Fen liquor, 14-17 parts of fresh jujube juice, 8-10 parts of wolfberry juice, 10-15 parts of coconut milk, 4-5 parts of bruised onion and ginger, 7-8 parts of dried small shrimps, 15-16 parts of fish eggs, 1.9-2.2 parts of cinnamon, 1.8-2.4 parts of Chinese herbaceous peony, 2-2.5 parts of polygonum multiflorum, 0.5%-0.6% of lotus leaves and a proper amount of tea polyphenol solution. Cinnamon, polygonum multiflorum and other traditional Chinese medicine components and the tea polyphenol solution are added, and the health efficacies of warming kidneys, supporting yang, nourishing blood and yin of sliced fish are increased, and the technical problem of fish preservation in the processing and production process of uncooked fish is solved; and a high-pressure seepage technique is adopted to be combined with a drying technique, so that the sensory quality of fish is improved effectively, and the increasing need of uncooked fish consumption for people is met.

Description

A kind of Yin-nourishing and Yang-supporting aroma raw fish and preparation method thereof

Technical field

The present invention relates to a kind of health care raw fish, particularly relate to a kind of Yin-nourishing and Yang-supporting aroma raw fish and preparation method thereof.

Background technology

Along with the development of science and technology, the progressively dark people that people are familiar with food nutrition, eats aquatic food one of food becoming modern people enjoy gradually raw.The most famous with raw fish in Japanese cuisine, can be rated as the representative river of Japanese dish.Now generally popular in developed country.Aquatic product has unique local flavor, and nutritional labeling retains comprehensively simultaneously.Make fish and other marine products that the raw material of eating fillet raw mainly produces based on deep-sea, as salmon, sailfish, rainbow tie up, abalone, lobster, inkfish etc.In recent years, aquatic product is river except field fabrication, has started to have occurred fabricated product, but mainly concentrates on costly kind, for eater provides the popular welcome being conveniently subject to consumer.

But aquatic product is also high risk food, very strict to the requirement of health, freshness.Due to raw fish be with the fish of fresh and alive (fresh freeze) for raw material, directly use after freezing processing, these products may itself with or processing in pollute upper pathogenic microorganism, cause sitotoxismus.Thus how to extend the shelf life of Chilled Meats, keep good aesthetic quality, become problem anxious to be resolved now.For addressing this problem, also carry out large quantifier elimination both at home and abroad.

Owing to containing high unsaturated fatty acid in fish, therefore very easily oxidized.The phenolic hydroxyl group of tea polyphenols material has the activity of hydrogen donor, oxygen atom supply unrighted acid peroxidating free radical is formed peroxide, from another monounsaturated fatty acid molecule, no longer obtain hydrogen atom and form new hydrocarbon free radical, the chain reaction impelling free radical to be formed is interrupted, and reaches the object preventing fish tallow to be oxidized; Tea Polyphenols be aquatic product fresh-keeping in application be provided with important meaning.

Summary of the invention

Instant invention overcomes deficiency of the prior art, provide a kind of Yin-nourishing and Yang-supporting aroma raw fish and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of Yin-nourishing and Yang-supporting aroma raw fish, be made up of the raw material of following weight portion:

Salmon 40-42, vinegar liquid 8-9, romaine lettuce 5-6, Fenyang wine 3-4, fresh jujube juice 14-17, wolfberry juice 8-10, coconut milk 10-15, mushed scallion ginger 4-5, dried small shrimp 7-8, roe 15-16, Chinese cassia tree 1.9-2.2, Chinese herbaceous peony 1.8-2.4, fleece-flower root 2-2.5, the Tea Polyphenols solution of lotus leaf, 0.5%-0.6% is appropriate;

The preparation method of described a kind of Yin-nourishing and Yang-supporting aroma raw fish, is characterized in that comprising the following steps:

(1) Chinese cassia tree, Chinese herbaceous peony, fleece-flower root mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction;

(2) get to decaptitate after salmon thaws at 5 DEG C internal organ, fish-bone and fish-skin, then be cut into the fillet of even size; Fillet are evenly brushed vinegar liquid, then wears into and hang up, be placed in ventilation hanging 2-3 days, collect stand-by;

(3) fresh jujube juice, wolfberry juice mix, then are blended into a small amount of coconut milk, after mixing, impregnated in wherein by step (2) gained fillet, 18-20 DEG C, under 300-400MPa condition, pressurize 7-8min, then release is taken out;

(4) roe admixes Fenyang wine and dried small shrimp, is placed in water proof on steamer and fumigates 8-10 minute, then pours in pot and mix fried dry with mushed scallion ginger, last abrasive dust, is blended into concoction, mixing and stirring in the powder of milled, obtains seasoning and sticks with paste;

(5) above-mentioned steps process gained fillet are evenly brushed smear one deck mass, wrapped by romaine lettuce, then carry out hot blast-microwave vacuum combined drying, finally remove romaine lettuce, the Tea Polyphenols solution of 0.5%-0.6% and leftover materials on fillet surface uniform sprays, finally carry out sterilizing, packaging, to obtain final product.

Advantage of the present invention is:

Eat the organoleptic quality such as color and luster, mouthfeel, taste that fillet not only improve raw material fish raw after marinate method of the present invention process, also significantly reduce the micro organism quantity of raw material fish.In marinate process, VBN can also be made to leach, reduce its content.

The present invention uses high pressure to process the flesh of fish, and research shows, after the 400 MPa process fish meat toughness and chewability all strong than non-HIGH PRESSURE TREATMENT, fish flesh elasticity increases, the effect of high pressure, makes nutrition pickling liquid better infiltrate in the flesh of fish simultaneously, improves the edibility of fish;

Drying means of the present invention mainly adopts combined drying method, and combine heated-air drying low cost, microwave time short advantage, drying mode is had complementary advantages, and avoids the shortcoming of single drying mode; Be enclosed with lotus leaf in dry run, help avoid over-drying, increase flesh of fish organoleptic quality;

The present invention is added with the traditional Chinese medicine ingredients such as the fleece-flower root, Chinese cassia tree, adds the health-care efficacy of fillet warming kidney and enhancing yang, nourishing the blood and yin;

The Tea Polyphenols that the present invention uses has very strong antioxidation as last antibacterial anticorrosion barrier, is natural antioxidant, the experiment proved that, the TVBN of the rear fillet of process and pH value all have decline in various degree, have comparatively ideal fresh-keeping effect.

This technique successfully solves the technical barrier how keeping eating fish processing process Mesichthyes freshness raw, not only increases its value, can also meet the ever-increasing needs eating fish consumption raw of people simultaneously.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment 1:

A kind of Yin-nourishing and Yang-supporting aroma raw fish, be made up of the raw material of following weight portion (jin):

Salmon 42, vinegar liquid 9, romaine lettuce 6, Fenyang wine 4, fresh jujube juice 17, wolfberry juice 10, coconut milk 15, mushed scallion ginger 4, dried small shrimp 7, roe 16, Chinese cassia tree 2.2, Chinese herbaceous peony 1.8, the fleece-flower root 2.5, lotus leaf, 0.6% Tea Polyphenols solution appropriate;

The preparation method of described a kind of Yin-nourishing and Yang-supporting aroma raw fish, is characterized in that comprising the following steps:

(1) Chinese cassia tree, Chinese herbaceous peony, fleece-flower root mixing are concentrated with after the flooding of 4 times amount, filter obtains concoction;

(2) get to decaptitate after salmon thaws at 5 DEG C internal organ, fish-bone and fish-skin, then be cut into the fillet of even size; Fillet are evenly brushed vinegar liquid, then wears into and hang up, be placed in ventilation hanging 3 days, collect stand-by;

(3) fresh jujube juice, wolfberry juice mix, then are blended into a small amount of coconut milk, after mixing, impregnated in wherein by step (2) gained fillet, 20 DEG C, under 400MPa condition, pressurize 8min, then release is taken out;

(4) roe admixes Fenyang wine and dried small shrimp, to be placed on steamer water proof stifling 10 minutes, then pours in pot and mix fried dry with mushed scallion ginger, last abrasive dust, is blended into concoction, mixing and stirring, obtains seasoning paste in the powder of milled;

(5) above-mentioned steps process gained fillet are evenly brushed smear one deck mass, wrapped by romaine lettuce, then carry out hot blast-microwave vacuum combined drying, finally remove romaine lettuce, fillet surface uniform spray on 0.6% Tea Polyphenols solution and leftover materials, finally carry out sterilizing, packaging, to obtain final product.

Claims (2)

1. a Yin-nourishing and Yang-supporting aroma raw fish, is characterized in that being made up of the raw material of following weight portion:

Salmon 40-42, vinegar liquid 8-9, romaine lettuce 5-6, Fenyang wine 3-4, fresh jujube juice 14-17, wolfberry juice 8-10, coconut milk 10-15, mushed scallion ginger 4-5, dried small shrimp 7-8, roe 15-16, Chinese cassia tree 1.9-2.2, Chinese herbaceous peony 1.8-2.4, fleece-flower root 2-2.5, the Tea Polyphenols solution of lotus leaf, 0.5%-0.6% is appropriate.

2. the preparation method of a kind of Yin-nourishing and Yang-supporting aroma raw fish according to claim 1, is characterized in that comprising the following steps:

(1) Chinese cassia tree, Chinese herbaceous peony, fleece-flower root mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction;

(2) get to decaptitate after salmon thaws at 5 DEG C internal organ, fish-bone and fish-skin, then be cut into the fillet of even size; Fillet are evenly brushed vinegar liquid, then wears into and hang up, be placed in ventilation hanging 2-3 days, collect stand-by;

(3) fresh jujube juice, wolfberry juice mix, then are blended into a small amount of coconut milk, after mixing, impregnated in wherein by step (2) gained fillet, 18-20 DEG C, under 300-400MPa condition, pressurize 7-8min, then release is taken out;

(4) roe admixes Fenyang wine and dried small shrimp, is placed in water proof on steamer and fumigates 8-10 minute, then pours in pot and mix fried dry with mushed scallion ginger, last abrasive dust, is blended into concoction, mixing and stirring in the powder of milled, obtains seasoning and sticks with paste;

(5) above-mentioned steps process gained fillet are evenly brushed smear one deck mass, wrapped by romaine lettuce, then carry out hot blast-microwave vacuum combined drying, finally remove romaine lettuce, the Tea Polyphenols solution of 0.5%-0.6% and leftover materials on fillet surface uniform sprays, finally carry out sterilizing, packaging, to obtain final product.