CN105266069A - Sauce-flavored brewer's grain sashimi and preparation method thereof - Google Patents
Sauce-flavored brewer's grain sashimi and preparation method thereof Download PDFInfo
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- CN105266069A CN105266069A CN201510693991.0A CN201510693991A CN105266069A CN 105266069 A CN105266069 A CN 105266069A CN 201510693991 A CN201510693991 A CN 201510693991A CN 105266069 A CN105266069 A CN 105266069A
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- sashimi
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- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000251468 Actinopterygii Species 0.000 claims abstract description 28
- 235000013339 cereals Nutrition 0.000 claims abstract description 14
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 12
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 11
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 11
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 244000269722 Thea sinensis Species 0.000 claims abstract description 10
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 9
- 240000007228 Mangifera indica Species 0.000 claims abstract description 9
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 9
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 244000235659 Rubus idaeus Species 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 6
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 239000004927 clay Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000009024 Ceanothus sanguineus Nutrition 0.000 abstract 2
- 240000003553 Leptospermum scoparium Species 0.000 abstract 2
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 2
- 241000252073 Anguilliformes Species 0.000 abstract 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000021013 raspberries Nutrition 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 235000014347 soups Nutrition 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
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 2
- 230000036541 health 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
- 241000735480 Istiophorus Species 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
- 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
- 238000004519 manufacturing process Methods 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
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 238000005728 strengthening Methods 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)
- Wood Science & Technology (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses sauce-flavored brewer's grain sashimi prepared from raw materials in parts by weight as follows: 70-80 parts of eels, 10-15 parts of vinegar, 15-16 parts of soybean paste, 10-12 parts of rice soup, 10-11 parts of chicken powder, 22-23 parts of brewer's grains, 1.5-2 parts of mango seeds, 2-2.3 parts of tea tree roots, 1.3-2 parts of raspberries as well as proper amounts of lotus leaves and 0.5%-0.6% of a tea polyphenol solution. Traditional Chinese medicine ingredients including the mango seeds, the tea tree roots and the like as well as the tea polyphenol solution are added, healthcare effects of the sashimi on invigorating the stomach, helping digestion, enriching yin and nourishing the kidney are added, the technical problem of fish preservation in the sashimi processing process is solved, the high-pressure osmosis technology and the drying technology are combined, the sensory quality of fish is effectively improved, and the increasing sashimi consumption requirement of people is met.
Description
Technical field
The present invention relates to a kind of health care raw fish, particularly relate to fragrant raw fish of a kind of vinasse sauce 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 fragrant raw fish of a kind of vinasse sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fragrant raw fish of a kind of vinasse sauce, be made up of the raw material of following weight portion:
Yellow eel 70-80, vinegar liquid 10-15, soya sauce 15-16, thin rice gruel 10-12, chicken meal 10-11, brewex's grains 22-23, mango core 1.5-2, tea root 2-2.3, raspberry 1.3-2, the Tea Polyphenols solution of lotus leaf, 0.5%-0.6% is appropriate;
The preparation method of the fragrant raw fish of described a kind of vinasse sauce, is characterized in that comprising the following steps:
(1) mango core, tea root, raspberry mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction; Get soya sauce and carry out freeze drying, then clay into power;
(2) get to decaptitate after yellow eel is thawed at 5 DEG C internal organ, fish-bone and fish-skin, then be cut into the fillet of even size; Fillet are dipped in upper vinegar liquid, then mix chicken meal and soya sauce powder, then spread out under being placed in sunlight, after Exposure to Sunlight 2-3 hour, screen out excess surface, collect stand-by;
(3) brewex's grains are placed on steamer, fumigate 10-15 minute with thin rice gruel, take out brewex's grains, fillet are wrapped up one deck brewex's grains, and be placed in tank and compress, then be blended into concoction, 18-20 DEG C, under 300-400MPa condition, pressurize 7-8min, then release is taken out;
(4) by above-mentioned steps process gained fillet surface scraped clean, more evenly spray upper Tea Polyphenols solution and leftover materials, then wrapped by lotus leaf, carry out hot blast-microwave vacuum combined drying;
(5) remove lotus leaf on fillet, 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.
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 mango core, tea root, adds the health-care efficacy of fillet stomach strengthening and digestion promoting, enriching yin and nourishing kidney;
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 fragrant raw fish of a kind of vinasse sauce, be made up of the raw material of following weight portion (jin):
Yellow eel 80, vinegar liquid 15, soya sauce 16, thin rice gruel 12, chicken meal 11, brewex's grains 23, mango core 1.5, tea root 2.3, raspberry 1.3, lotus leaf, 0.6% Tea Polyphenols solution appropriate;
The preparation method of the fragrant raw fish of described a kind of vinasse sauce, is characterized in that comprising the following steps:
(1) mango core, tea root, raspberry mixing are concentrated with after the flooding of 5 times amount, filter obtains concoction; Get soya sauce and carry out freeze drying, then clay into power;
(2) get to decaptitate after yellow eel is thawed at 5 DEG C internal organ, fish-bone and fish-skin, then be cut into the fillet of even size; Fillet are dipped in upper vinegar liquid, then mix chicken meal and soya sauce powder, then spread out under being placed in sunlight, Exposure to Sunlight, after 2 hours, screens out excess surface, collects stand-by;
(3) brewex's grains are placed on steamer, with thin rice gruel stifling 15 minutes, take out brewex's grains, fillet are wrapped up one deck brewex's grains, and are placed in tank and compress, then are blended into concoction, 20 DEG C, under 400MPa condition, pressurize 8min, then release is taken out;
(4) by above-mentioned steps process gained fillet surface scraped clean, more evenly spray upper Tea Polyphenols solution and leftover materials, then wrapped by lotus leaf, carry out hot blast-microwave vacuum combined drying;
(5) remove lotus leaf on fillet, then carry out sterilizing, packaging successively, to obtain final product.
Claims (2)
1. the fragrant raw fish of vinasse sauce, is characterized in that being made up of the raw material of following weight portion:
Yellow eel 70-80, vinegar liquid 10-15, soya sauce 15-16, thin rice gruel 10-12, chicken meal 10-11, brewex's grains 22-23, mango core 1.5-2, tea root 2-2.3, raspberry 1.3-2, the Tea Polyphenols solution of lotus leaf, 0.5%-0.6% is appropriate.
2. the preparation method of the fragrant raw fish of a kind of vinasse sauce according to claim 1, is characterized in that comprising the following steps:
(1) mango core, tea root, raspberry mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction; Get soya sauce and carry out freeze drying, then clay into power;
(2) get to decaptitate after yellow eel is thawed at 5 DEG C internal organ, fish-bone and fish-skin, then be cut into the fillet of even size; Fillet are dipped in upper vinegar liquid, then mix chicken meal and soya sauce powder, then spread out under being placed in sunlight, after Exposure to Sunlight 2-3 hour, screen out excess surface, collect stand-by;
(3) brewex's grains are placed on steamer, fumigate 10-15 minute with thin rice gruel, take out brewex's grains, fillet are wrapped up one deck brewex's grains, and be placed in tank and compress, then be blended into concoction, 18-20 DEG C, under 300-400MPa condition, pressurize 7-8min, then release is taken out;
(4) by above-mentioned steps process gained fillet surface scraped clean, more evenly spray upper Tea Polyphenols solution and leftover materials, then wrapped by lotus leaf, carry out hot blast-microwave vacuum combined drying;
(5) remove lotus leaf on fillet, then carry out sterilizing, packaging successively, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510693991.0A CN105266069A (en) | 2015-10-25 | 2015-10-25 | Sauce-flavored brewer's grain sashimi and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510693991.0A CN105266069A (en) | 2015-10-25 | 2015-10-25 | Sauce-flavored brewer's grain sashimi and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105266069A true CN105266069A (en) | 2016-01-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510693991.0A Pending CN105266069A (en) | 2015-10-25 | 2015-10-25 | Sauce-flavored brewer's grain sashimi and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072078A (en) * | 2016-06-15 | 2016-11-09 | 岭南师范学院 | A kind of grain cuttlefish processed and preparation method thereof |
| CN106387837A (en) * | 2016-09-23 | 2017-02-15 | 莫丽婷 | Sauce flavor sashimi seasoning |
| CN108606272A (en) * | 2018-05-09 | 2018-10-02 | 大连工业大学 | A kind of processing technology of Broiled River Eel instant product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584188A (en) * | 2013-11-19 | 2014-02-19 | 浙江海洋学院 | Preparation method of carbon grilled squid slices |
| CN104770774A (en) * | 2015-04-27 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Yin nourishing and yang supporting bouquet sliced fish and preparation method thereof |
| CN104839787A (en) * | 2015-04-22 | 2015-08-19 | 嵊泗县顺发水产食品有限公司 | Processing method of pickled squid with wine |
-
2015
- 2015-10-25 CN CN201510693991.0A patent/CN105266069A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584188A (en) * | 2013-11-19 | 2014-02-19 | 浙江海洋学院 | Preparation method of carbon grilled squid slices |
| CN104839787A (en) * | 2015-04-22 | 2015-08-19 | 嵊泗县顺发水产食品有限公司 | Processing method of pickled squid with wine |
| CN104770774A (en) * | 2015-04-27 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Yin nourishing and yang supporting bouquet sliced fish and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072078A (en) * | 2016-06-15 | 2016-11-09 | 岭南师范学院 | A kind of grain cuttlefish processed and preparation method thereof |
| CN106387837A (en) * | 2016-09-23 | 2017-02-15 | 莫丽婷 | Sauce flavor sashimi seasoning |
| CN108606272A (en) * | 2018-05-09 | 2018-10-02 | 大连工业大学 | A kind of processing technology of Broiled River Eel instant product |
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