CN105266065A - Herbal and spiced sashimi and preparation method thereof - Google Patents
Herbal and spiced sashimi and preparation method thereof Download PDFInfo
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- CN105266065A CN105266065A CN201510693966.2A CN201510693966A CN105266065A CN 105266065 A CN105266065 A CN 105266065A CN 201510693966 A CN201510693966 A CN 201510693966A CN 105266065 A CN105266065 A CN 105266065A
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- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000251468 Actinopterygii Species 0.000 claims abstract description 30
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 13
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 12
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 11
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 9
- 235000015742 Nephelium litchi Nutrition 0.000 claims abstract description 9
- 244000248021 Vitex negundo Species 0.000 claims abstract description 9
- 235000013427 Vitex negundo var incisa Nutrition 0.000 claims abstract description 9
- 235000014961 Vitex negundo var negundo Nutrition 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 9
- 235000014956 negundo chastetree Nutrition 0.000 claims abstract description 9
- 241000735480 Istiophorus Species 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 7
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 7
- 235000013527 bean curd Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 240000002853 Nelumbo nucifera Species 0.000 claims description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 10
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 240000005250 Chrysanthemum indicum Species 0.000 claims description 6
- 235000018959 Chrysanthemum indicum Nutrition 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 229920000742 Cotton Polymers 0.000 claims description 3
- 235000020379 cucumber juice Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000004381 surface treatment Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 238000012545 processing Methods 0.000 abstract description 4
- 244000269722 Thea sinensis Species 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 244000035851 Chrysanthemum leucanthemum Species 0.000 abstract 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 abstract 1
- 235000009849 Cucumis sativus Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000028327 secretion Effects 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 24
- 239000000047 product Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- -1 hydrocarbon free radical Chemical class 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 239000000852 hydrogen donor Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 125000004430 oxygen atom Chemical group O* 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses herbal and spiced sashimi. The herbal and spiced sashimi is prepared from raw materials in parts by weight as follows: 90-110 parts of sailfish, 10-20 parts of vinegar, 7-8 parts of pickled pepper, 4-5 parts of osmanthus fragrans, 8-10 parts of fermented bean curd, 26-27 parts of cucumbers, 0.9-1 part of hempleaf negundo chastetree leaves, 0.7-1.5 parts of lychee shells, 1.7-2 parts of wild chrysanthemum and proper quantity of a 0.5%-0.6% tea polyphenol solution. Chinese herbal medicinal ingredients such as the hempleaf negundo chastetree leaves, the lychee shells and the like as well as the tea polyphenol solution are added, so that the health efficacy of the sashimi for regulating qi, promoting secretion of saliva or body fluid, relieving thirst and eliminating annoyance, the technical problem about fish freshness retaining in processing and production processes of uncooked fish is solved, a high-pressure permeation technology is adopted and combined with a drying technology, the sensory quality of fish is improved effectively, and the demand of gradually increased consumption of the uncooked fish is met.
Description
Technical field
The present invention relates to a kind of health care raw fish, particularly relate to spiced raw fish of a kind of draft 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 spiced raw fish of a kind of draft and preparation method thereof.
The present invention is achieved by the following technical solutions:
The spiced raw fish of a kind of draft, be made up of the raw material of following weight portion:
Sailfish 90-110, vinegar liquid 10-20, bubble green pepper 7-8, sweet osmanthus 4-5, fermented bean curd 8-10, cucumber 26-27, leaf of negundo chastetree 0.9-1, lychee exocarp 0.7-1.5, mother chrysanthemum 1.7-2, the Tea Polyphenols solution of lotus leaf, 0.5%-0.6% is appropriate;
The preparation method of the spiced raw fish of described a kind of draft, is characterized in that comprising the following steps:
(1) leaf of negundo chastetree, lychee exocarp, mother chrysanthemum mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction; Cucumber is cleaned, gets the half of weight portion described in cucumber, peeling slitting, second half squeeze juice, and this juice and concoction are merged;
(2) bubble green pepper, sweet osmanthus, fermented bean curd mixing are placed in mixer and stir into pureed, obtain seasoning and stick with paste;
(3) get to decaptitate after sailfish is thawed at 5 DEG C internal organ, fish-bone and fish-skin, then be cut into the fillet of even size; Seasoning on fillet uniform application stuck with paste, and spray upper vinegar liquid, set aside pickled 7-8 hour;
(4) surface treatment of above-mentioned steps gained fillet is clean, and each fillet are evenly superscribed cucumber strip, fix with cotton thread, evenly put in tank, then be blended into the mixed liquor of Fresh Cucumber Juice and concoction, 18-20 DEG C, under 300-400MPa condition, pressurize 7-8min, then release is taken out;
(5) take out above-mentioned steps process gained fillet, dry rear toward the upper Tea Polyphenols solution of surface uniform sprinkling and leftover materials, then wrapped by lotus leaf, carry out hot blast-microwave vacuum combined drying again, finally remove lotus leaf, then carry out sterilizing, packaging successively, 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 400MPa 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 leaf of negundo chastetree, lychee exocarp, add fillet regulate the flow of vital energy promote the production of body fluid, quench one's thirst only tired health-care efficacy;
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 eating fish processing process Mesichthyes freshness raw, improves 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:
The spiced raw fish of a kind of draft, be made up of the raw material of following weight portion (jin):
Sailfish 110, vinegar liquid 20, bubble green pepper 8, sweet osmanthus 4, fermented bean curd 10, cucumber 27, leaf of negundo chastetree 0.9, lychee exocarp 0.7, mother chrysanthemum 1.7, lotus leaf, 0.6% Tea Polyphenols solution appropriate;
The preparation method of the spiced raw fish of described a kind of draft, is characterized in that comprising the following steps:
(1) leaf of negundo chastetree, lychee exocarp, mother chrysanthemum mixing are concentrated with after the flooding of 4 times amount, filter obtains concoction; Cucumber is cleaned, gets the half of weight portion described in cucumber, peeling slitting, second half squeeze juice, and this juice and concoction are merged;
(2) bubble green pepper, sweet osmanthus, fermented bean curd mixing are placed in mixer and stir into pureed, obtain seasoning and stick with paste;
(3) get to decaptitate after sailfish is thawed at 5 DEG C internal organ, fish-bone and fish-skin, then be cut into the fillet of even size; Seasoning on fillet uniform application is stuck with paste, and sprays upper vinegar liquid, set aside pickled 7 hours;
(4) surface treatment of above-mentioned steps gained fillet is clean, and each fillet are evenly superscribed cucumber strip, fix with cotton thread, evenly put in tank, then be blended into the mixed liquor of Fresh Cucumber Juice and concoction, 20 DEG C, under 400MPa condition, pressurize 7min, then release is taken out;
(5) take out above-mentioned steps process gained fillet, dry rear toward the upper Tea Polyphenols solution of surface uniform sprinkling and leftover materials, then wrapped by lotus leaf, carry out hot blast-microwave vacuum combined drying again, finally remove lotus leaf, then carry out sterilizing, packaging successively, to obtain final product.
Claims (2)
1. the spiced raw fish of draft, is characterized in that being made up of the raw material of following weight portion:
Sailfish 90-110, vinegar liquid 10-20, bubble green pepper 7-8, sweet osmanthus 4-5, fermented bean curd 8-10, cucumber 26-27, leaf of negundo chastetree 0.9-1, lychee exocarp 0.7-1.5, mother chrysanthemum 1.7-2, the Tea Polyphenols solution of lotus leaf, 0.5%-0.6% is appropriate.
2. the preparation method of the spiced raw fish of a kind of draft according to claim 1, is characterized in that comprising the following steps:
(1) leaf of negundo chastetree, lychee exocarp, mother chrysanthemum mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction; Cucumber is cleaned, gets the half of weight portion described in cucumber, peeling slitting, second half squeeze juice, and this juice and concoction are merged;
(2) bubble green pepper, sweet osmanthus, fermented bean curd mixing are placed in mixer and stir into pureed, obtain seasoning and stick with paste;
(3) get to decaptitate after sailfish is thawed at 5 DEG C internal organ, fish-bone and fish-skin, then be cut into the fillet of even size; Seasoning on fillet uniform application stuck with paste, and spray upper vinegar liquid, set aside pickled 7-8 hour;
(4) surface treatment of above-mentioned steps gained fillet is clean, and each fillet are evenly superscribed cucumber strip, fix with cotton thread, evenly put in tank, then be blended into the mixed liquor of Fresh Cucumber Juice and concoction, 18-20 DEG C, under 300-400MPa condition, pressurize 7-8min, then release is taken out;
(5) take out above-mentioned steps process gained fillet, dry rear toward the upper Tea Polyphenols solution of surface uniform sprinkling and leftover materials, then wrapped by lotus leaf, carry out hot blast-microwave vacuum combined drying again, finally remove lotus leaf, then carry out sterilizing, packaging successively, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510693966.2A CN105266065A (en) | 2015-10-25 | 2015-10-25 | Herbal and spiced sashimi and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510693966.2A CN105266065A (en) | 2015-10-25 | 2015-10-25 | Herbal and spiced sashimi and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105266065A true CN105266065A (en) | 2016-01-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510693966.2A Pending CN105266065A (en) | 2015-10-25 | 2015-10-25 | Herbal and spiced sashimi and preparation method thereof |
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| CN (1) | CN105266065A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213272A (en) * | 2016-07-29 | 2016-12-14 | 余富 | A kind of preparation method of the Heng County raw fish of heat-clearing and toxic substances removing |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103975973A (en) * | 2014-04-14 | 2014-08-13 | 张金凤 | Baked shelled shrimp cake and preparing method thereof |
| CN104473239A (en) * | 2014-11-27 | 2015-04-01 | 芜湖宏洋食品有限公司 | Pumpkin-flavor nutritious squid fillet and preparation method thereof |
| CN104783231A (en) * | 2015-04-27 | 2015-07-22 | 合肥不老传奇保健科技有限公司 | Five-spiced sashimi capable of nourishing yin and soothing nerves and preparation method of five-spiced sashimi |
-
2015
- 2015-10-25 CN CN201510693966.2A patent/CN105266065A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103975973A (en) * | 2014-04-14 | 2014-08-13 | 张金凤 | Baked shelled shrimp cake and preparing method thereof |
| CN104473239A (en) * | 2014-11-27 | 2015-04-01 | 芜湖宏洋食品有限公司 | Pumpkin-flavor nutritious squid fillet and preparation method thereof |
| CN104783231A (en) * | 2015-04-27 | 2015-07-22 | 合肥不老传奇保健科技有限公司 | Five-spiced sashimi capable of nourishing yin and soothing nerves and preparation method of five-spiced sashimi |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213272A (en) * | 2016-07-29 | 2016-12-14 | 余富 | A kind of preparation method of the Heng County raw fish of heat-clearing and toxic substances removing |
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