CN105326018A - Fish paste with function of reducing blood glucose, and preparation method of fish paste - Google Patents
Fish paste with function of reducing blood glucose, and preparation method of fish paste Download PDFInfo
- Publication number
- CN105326018A CN105326018A CN201510851532.0A CN201510851532A CN105326018A CN 105326018 A CN105326018 A CN 105326018A CN 201510851532 A CN201510851532 A CN 201510851532A CN 105326018 A CN105326018 A CN 105326018A
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- fish
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- water
- paste
- flesh
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 title abstract 3
- 239000008280 blood Substances 0.000 title abstract 3
- 210000004369 blood Anatomy 0.000 title abstract 3
- 239000008103 glucose Substances 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000004347 Perilla Nutrition 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 229920001661 Chitosan Polymers 0.000 claims abstract description 8
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 8
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 8
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 8
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 210000004185 liver Anatomy 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 7
- 239000003549 soybean oil Substances 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 108010039918 Polylysine Proteins 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 240000006677 Vicia faba Species 0.000 claims abstract description 4
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 4
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 4
- 244000124853 Perilla frutescens Species 0.000 claims abstract 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 230000002218 hypoglycaemic effect Effects 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 241000222336 Ganoderma Species 0.000 claims description 6
- 241000218989 Trichosanthes Species 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 210000003625 skull Anatomy 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 244000013123 dwarf bean Species 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 210000004872 soft tissue Anatomy 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 240000008397 Ganoderma lucidum Species 0.000 abstract 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 abstract 1
- 241000756042 Polygonatum Species 0.000 abstract 1
- 235000008737 Polygonatum biflorum Nutrition 0.000 abstract 1
- 235000008326 Trichosanthes anguina Nutrition 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 240000004922 Vigna radiata Species 0.000 abstract 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 abstract 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 abstract 1
- 230000009916 joint effect Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 241000229722 Perilla <angiosperm> Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 5
- 238000012545 processing Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 241000228245 Aspergillus niger Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a fish paste with a function of reducing blood glucose. The fish paste is prepared from the following raw materials in parts by weight: 70-75 parts of fish heads, 40-45 parts of fish, 300-320 parts of thick broad-bean sauce, 10-11 parts of mung bean paste, 11-12 parts of fresh ginger, 20-21 parts of pork liver, 2-3 parts of ganoderma lucidum, 1-2 parts of mulberry leaves, 3-4 parts of manyflower solomonseal rhizome, 2-3 parts of snakegourd root, 1-1.2 parts of chitosan, 8-9 parts of perilla leaves, 10-12 parts of soybean oil, 6-7 parts of sucrose, 3-4 parts of lactobacillus acidophilus, 0.15-0.2 part of epsilon-polylysine and 15-17 parts of table vinegar. The fish paste takes the fish heads as main raw material, so that resource is fully utilized; high-pressure air-flowing type superfine grinding is carried out on the fish heads, so that the fish heads are good in oil-holding capacity and water binding capacity; the fish heads are fermented, so that the content of free calcium is improved; the fish is coated with the chitosan before being fried, so that water loss of the fish is avoided in the frying process; meanwhile, the epsilon-polylysine and the table vinegar are fed into the fish paste for joint action, so that the storage life of the fish paste is prolonged; furthermore, the fish paste has the function of reducing blood glucose.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of hypoglycemic alec and preparation method thereof.
Background technology
Various flavouring-soy-sauce, due to its distinctive color, has become indispensable instant food and seasoning good merchantable brand in our people's modern life.What require the nutritional requirement of food and health along with food variation and people improves constantly, China's traditional sauce class for many years, as the products such as soya sauce, sweet fermented flour sauce, bean paste can not meet the needs of modern food development, many enterprises and research department all carry out reprocessing or fine finishining on the basis of existing product, and flavouring-soy-sauce veriety gets more and more.And China waters is vast, the stock of fish is very abundant, but the processing of aquatic products rate of China is low, and often can produce the first-class leftover bits and pieces of some fishes in fish processing, is dropped more or is simply processed into feed, causing the wasting of resources.Therefore, leftover bits and pieces fish being processed generation is applied in the processing of flavouring-soy-sauce and has broad application prospects.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of hypoglycemic alec and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of hypoglycemic alec, be made up of the raw material of following weight portion:
Fish head 70-75, the flesh of fish 40-45, thick broad-bean sauce 300-320, green bean paste 10-11, ginger 11-12, pork liver 20-21, glossy ganoderma 2-3, mulberry leaf 1-2, sealwort 3-4, root of Chinese trichosanthes 2-3, shitosan 1-1.2, perilla leaf 8-9, soybean oil 10-12, sucrose 6-7, lactobacillus acidophilus 3-4, epsilon-polylysine 0.15-0.2, vinegar 15-17.
The preparation method of described hypoglycemic alec, comprises the following steps:
(1) glossy ganoderma, mulberry leaf, sealwort, root of Chinese trichosanthes are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) perilla leaf is added 2-3 water making beating doubly, filter cleaner, obtains purple perilla juice; The flesh of fish is diced, adds the pickled 3-4 hour of purple perilla juice, obtain flesh of fish fourth;
(3) shitosan is added water be mixed with the chitosan solution that concentration is 2%, then flesh of fish fourth is placed in chitosan solution and soaks, send into oil cauldron after flesh of fish fourth being taken out the heated-air drying of employing 50 DEG C after 30 minutes and explode ripe;
(4) cleaned by fish head, as many again water big fire is boiled, and is then drained by water, is rejected by the soft tissue of gained fish head, dry in 60 DEG C of baking ovens, discharging when water content is down to 8-9%, pulverizes, cross 80 mesh sieves, then carry out high-pressure pneumatic ultramicro grinding, obtain fish skull powder;
(5) fish skull powder is added water be mixed with the solution of concentration 10%, add sucrose and stir, access lactobacillus acidophilus, 35-37 DEG C of bottom fermentation 72 hours;
(6) by ginger crush, ginger juice is obtained; Pork liver is cut into slices, with the pickled 20-25 minute of ginger juice, sends into steamer, cook rear taking-up, pulverize after drying;
(7) soybean oil is entered pot, add step (5), (6) gained material, use little fire instead when big fire is heated to medium well, infusion is to dense thick rear discharging, and add step (1), (3) gained material and leftover materials, stir, filling, sterilization, to obtain final product.
Advantage of the present invention is: the leftover bits and pieces fish head that the present invention adopts fish to process is as primary raw material, achieve making full use of of resource, and carried out high-pressure pneumatic ultramicro grinding, its holding oiliness can be made, retentiveness is good, ferment through lactobacillus acidophilus again, free calcium levels can be improved, it is made more easily to be absorbed by the body, the flesh of fish added is adopting shitosan to carry out coating before fried, can avoid oppress in frying course moisture scatter and disappear, simultaneously, the epsilon-polylysine that the present invention adds and vinegar synergy have obvious inhibitory action to aspergillus niger and bacillus subtilis, storage period of the present invention can be extended, in addition, the present invention is also containing multiple medicinal herb components, there is effect of hypoglycemic.
Detailed description of the invention
A kind of hypoglycemic alec, be made up of the raw material of following weight portion (kilogram):
Fish 70, the flesh of fish 40, thick broad-bean sauce 300, green bean paste 10, ginger 11, pork liver 20, glossy ganoderma 2, mulberry leaf 1, sealwort 3, root of Chinese trichosanthes 2, shitosan 1, perilla leaf 8, soybean oil 10, sucrose 6, lactobacillus acidophilus 3, epsilon-polylysine 0.15, vinegar 15.
The preparation method of described hypoglycemic alec, comprises the following steps:
(1) glossy ganoderma, mulberry leaf, sealwort, root of Chinese trichosanthes are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder;
(2) perilla leaf is added the water making beating of 2 times, filter cleaner, obtains purple perilla juice; The flesh of fish is diced, adds purple perilla juice pickled 3 hours, obtain flesh of fish fourth;
(3) shitosan is added water be mixed with the chitosan solution that concentration is 2%, then flesh of fish fourth is placed in chitosan solution and soaks, send into oil cauldron after flesh of fish fourth being taken out the heated-air drying of employing 50 DEG C after 30 minutes and explode ripe;
(4) cleaned by fish head, as many again water big fire is boiled, and is then drained by water, is rejected by the soft tissue of gained fish head, dry in 60 DEG C of baking ovens, discharging when water content is down to 8%, pulverizes, cross 80 mesh sieves, then carry out high-pressure pneumatic ultramicro grinding, obtain fish skull powder;
(5) fish skull powder is added water be mixed with the solution of concentration 10%, add sucrose and stir, access lactobacillus acidophilus, 35 DEG C of bottom fermentations 72 hours;
(6) by ginger crush, ginger juice is obtained; Pork liver is cut into slices, with ginger juice pickled 20 minutes, sends into steamer, cook rear taking-up, pulverize after drying;
(7) soybean oil is entered pot, add step (5), (6) gained material, use little fire instead when big fire is heated to medium well, infusion is to dense thick rear discharging, and add step (1), (3) gained material and leftover materials, stir, filling, sterilization, to obtain final product.
Claims (2)
1. a hypoglycemic alec, is characterized in that being made up of the raw material of following weight portion:
Fish head 70-75, the flesh of fish 40-45, thick broad-bean sauce 300-320, green bean paste 10-11, ginger 11-12, pork liver 20-21, glossy ganoderma 2-3, mulberry leaf 1-2, sealwort 3-4, root of Chinese trichosanthes 2-3, shitosan 1-1.2, perilla leaf 8-9, soybean oil 10-12, sucrose 6-7, lactobacillus acidophilus 3-4, epsilon-polylysine 0.15-0.2, vinegar 15-17.
2. the preparation method of hypoglycemic alec according to claim 1, is characterized in that comprising the following steps:
(1) glossy ganoderma, mulberry leaf, sealwort, root of Chinese trichosanthes are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) perilla leaf is added 2-3 water making beating doubly, filter cleaner, obtains purple perilla juice; The flesh of fish is diced, adds the pickled 3-4 hour of purple perilla juice, obtain flesh of fish fourth;
(3) shitosan is added water be mixed with the chitosan solution that concentration is 2%, then flesh of fish fourth is placed in chitosan solution and soaks, send into oil cauldron after flesh of fish fourth being taken out the heated-air drying of employing 50 DEG C after 30 minutes and explode ripe;
(4) cleaned by fish head, as many again water big fire is boiled, and is then drained by water, is rejected by the soft tissue of gained fish head, dry in 60 DEG C of baking ovens, discharging when water content is down to 8-9%, pulverizes, cross 80 mesh sieves, then carry out high-pressure pneumatic ultramicro grinding, obtain fish skull powder;
(5) fish skull powder is added water be mixed with the solution of concentration 10%, add sucrose and stir, access lactobacillus acidophilus, 35-37 DEG C of bottom fermentation 72 hours;
(6) by ginger crush, ginger juice is obtained; Pork liver is cut into slices, with the pickled 20-25 minute of ginger juice, sends into steamer, cook rear taking-up, pulverize after drying;
(7) soybean oil is entered pot, add step (5), (6) gained material, use little fire instead when big fire is heated to medium well, infusion is to dense thick rear discharging, and add step (1), (3) gained material and leftover materials, stir, filling, sterilization, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510851532.0A CN105326018A (en) | 2015-11-30 | 2015-11-30 | Fish paste with function of reducing blood glucose, and preparation method of fish paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510851532.0A CN105326018A (en) | 2015-11-30 | 2015-11-30 | Fish paste with function of reducing blood glucose, and preparation method of fish paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105326018A true CN105326018A (en) | 2016-02-17 |
Family
ID=55277003
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510851532.0A Pending CN105326018A (en) | 2015-11-30 | 2015-11-30 | Fish paste with function of reducing blood glucose, and preparation method of fish paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105326018A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767949A (en) * | 2016-03-24 | 2016-07-20 | 明光市永言水产食品有限公司 | Crystal fish cake |
-
2015
- 2015-11-30 CN CN201510851532.0A patent/CN105326018A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767949A (en) * | 2016-03-24 | 2016-07-20 | 明光市永言水产食品有限公司 | Crystal fish cake |
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| C06 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160217 |
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| WD01 | Invention patent application deemed withdrawn after publication |