CN105361004A - Heat-clearing fillet containing smoked plum and mung bean and preparation method thereof - Google Patents
Heat-clearing fillet containing smoked plum and mung bean and preparation method thereof Download PDFInfo
- Publication number
- CN105361004A CN105361004A CN201510792976.1A CN201510792976A CN105361004A CN 105361004 A CN105361004 A CN 105361004A CN 201510792976 A CN201510792976 A CN 201510792976A CN 105361004 A CN105361004 A CN 105361004A
- Authority
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- China
- Prior art keywords
- fillet
- parts
- mung bean
- smoked plum
- silver carp
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 240000004922 Vigna radiata Species 0.000 title claims abstract description 29
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 29
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 14
- 235000009508 confectionery Nutrition 0.000 claims abstract description 13
- 235000013311 vegetables Nutrition 0.000 claims abstract description 10
- 241001412225 Firmiana simplex Species 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 4
- 239000008158 vegetable oil Substances 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 21
- 235000015067 sauces Nutrition 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 9
- 241000218378 Magnolia Species 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- 235000013305 food Nutrition 0.000 description 3
- 239000013505 freshwater Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000021139 traditional diet Nutrition 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a heat-clearing fillet containing smoked plum and mung bean. The fillet is made from the following raw materials by weight: 100-120 parts of silver carp, 6-8 parts of flour, 10-12 parts of green vegetables, 4-5 parts of mung bean, 6-7 parts of smoked plum, 1-2 parts of urophyllous anotis herb, 1-2 parts of Mangnolia officinalis, 1.3-1.6 parts of phoenix tree leaf, 5-6 parts of thirteen-spices powder, 1-2 parts of chili powder, 3-4 parts of sweet fermented flour paste, 7-8 parts of powdered sugar, and a proper amount of vegetable oil, salt and water. The method uses silver carp as the main material to improve the added value of silver carp; in the pretreatment process, the silver carp is rubbed with flour to remove part of the fishy smell and clean the fish; the fillet is subjected to drying twice, so that the product has good chewiness and elasticity; the fillet is ripened by a way of steaming to avoid unhealthy frying; and the added mung bean, smoked plum and other ingredients endow the product with more comprehensive nutrition, and have the effect of heat clearing, detoxifying, and promoting the production of body fluid to quench thirst. The Chinese herbal medicines make the finished product have good health care effect.
Description
Technical field
The present invention relates to flesh of fish processing technique field, particularly relate to a kind of heat-clearing smoked plum mung bean fillet and preparation method thereof.
Background technology
Aquatic Product Process Industry is the pillar industry of aquatic products industry development, and due to the impact by traditional diet, China's aquatic products processing kind is based on primary product such as frozen food, and added value of product is not high.The fresh-water fishes aboundresources of China, along with development and the progress of technology, the processing of fresh-water fishes also achieves the development of some.There is now the freshwater fish leisure food of the multiple local flavor of inner wrapping on the market, this kind of leisure food is subject to the welcome of consumer, but mostly this series products is to take small fish as raw material, therefore silver carp is processed into inner wrapping flavour product, not only can meet the demand in market, the added value of silver carp can also be improved, promote the benign development of silver carp rearing industry.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of heat-clearing smoked plum mung bean fillet and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of heat-clearing smoked plum mung bean fillet, be made up of following raw material:
Silver carp 100-120, flour 6-8, green vegetables 10-12, mung bean 4-5, smoked plum 6-7, urophyllous anotis herb 1-2, bark of official magnolia 1-2, phoenix tree leaf 1.3-1.6,13 fragrant 5-6, chilli powder 1-2, sweet fermented flour sauce 3-4, Icing Sugar 7-8, vegetable oil, salt and water are appropriate.
The preparation method of described heat-clearing smoked plum mung bean fillet, comprises the following steps:
(1) urophyllous anotis herb, the bark of official magnolia and phoenix tree leaf are added 5-6 times of water heating lixiviate 2-3 time, filter cleaner, merging filtrate be concentrated, spraying dry also, obtains medicinal powder;
(2) be soaked in water mung bean 3-4 hour, gets mung bean and add suitable quantity of water infusion 2-2.5 hour together with smoked plum, crosses colloid mill, obtain smoked plum mung bean milk after cooling; Green vegetables are cleaned and are squeezed the juice;
(3) the internal organ afterflush of scaling of being decaptitated by silver carp is clean, and smeared by flour on silver carp, rubbing 3-5 minute, rinses out flour, is become by silver carp sliced meat thickness to be the fillet of 4-6mm; Salt being added suitable quantity of water furnishing concentration is the saline solution of 4%, fillet is put into salt solution and soaks 1-2h, pull flushing out; Medicinal powder, 13 chilli powders that are fragrant and half are mixed, obtains mixed powder; Mixed powder is sprinkled in fillet, pickles 20-30min;
(4) fillet pickled are sent into the dry rear taking-up of drying box inner drying to eighty per cant, smoked plum mung bean milk is put into after fillet cooling, add green vegetables juice and Icing Sugar stirs, Steam by water bath to fillet become ripe, and fillet being sent into again drying box inner drying to fillet water content is 40%;
(5) by plant rusting heat, pour in remaining chilli powder, make chilli oil; By the chilli oil of cooling and sweet fermented flour sauce mixing, obtain sweet thick chilli sauce; Admix in fillet by sweet thick chilli sauce, final vacuum of weighing is packed, sterilizing.
Advantage of the present invention is: the present invention, using silver carp as main material, improves the added value of silver carp; Use flour to crumple the flesh of fish in processing procedure in the early stage of silver carp, the part fishy smell of the flesh of fish can be removed, and make the flesh of fish cleaner; Fillet make finished product have through twice drying and good chew strength and elasticity; Fillet adopt the mode of steaming to make its slaking, avoid unsound fried mode; The food materials such as mung bean, smoked plum added make the nutrition of finished product more comprehensively, have clearing heat and detoxicating, the effect such as promote the production of body fluid to quench thirst, Chinese herbal medicine makes finished product have good health-care efficacy.
Detailed description of the invention
A kind of heat-clearing smoked plum mung bean fillet, be made up of following raw material:
Silver carp 100, flour 6, green vegetables 10, mung bean 4, smoked plum 6, urophyllous anotis herb 1, the bark of official magnolia 1, phoenix tree leaf 1.3,13 perfume (or spice) 5, chilli powder 1, sweet fermented flour sauce 3, Icing Sugar 7, vegetable oil, salt and water are appropriate.
The preparation method of described heat-clearing smoked plum mung bean fillet, comprises the following steps:
(1) urophyllous anotis herb, the bark of official magnolia and phoenix tree leaf are added 5 times of water heating lixiviates 2 times, filter cleaner, merging filtrate be concentrated, spraying dry also, obtains medicinal powder;
(2) mung bean is soaked in water 3 hours, gets mung bean and add suitable quantity of water infusion 2 hours together with smoked plum, cross colloid mill after cooling, obtain smoked plum mung bean milk; Green vegetables are cleaned and are squeezed the juice;
(3) the internal organ afterflush of scaling of being decaptitated by silver carp is clean, is smeared by flour on silver carp, crumples 3 minutes, rinse out flour, is become by silver carp sliced meat thickness to be the fillet of 4mm; Salt being added suitable quantity of water furnishing concentration is the saline solution of 4%, fillet is put into salt solution and soaks 1h, pull flushing out; Medicinal powder, 13 chilli powders that are fragrant and half are mixed, obtains mixed powder; Mixed powder is sprinkled in fillet, pickles 20min;
(4) fillet pickled are sent into the dry rear taking-up of drying box inner drying to eighty per cant, smoked plum mung bean milk is put into after fillet cooling, add green vegetables juice and Icing Sugar stirs, Steam by water bath to fillet become ripe, and fillet being sent into again drying box inner drying to fillet water content is 40%;
(5) by plant rusting heat, pour in remaining chilli powder, make chilli oil; By the chilli oil of cooling and sweet fermented flour sauce mixing, obtain sweet thick chilli sauce; Admix in fillet by sweet thick chilli sauce, final vacuum of weighing is packed, sterilizing.
Claims (2)
1. heat-clearing smoked plum mung bean fillet, is characterized in that, are made up of following raw material:
Silver carp 100-120, flour 6-8, green vegetables 10-12, mung bean 4-5, smoked plum 6-7, urophyllous anotis herb 1-2, bark of official magnolia 1-2, phoenix tree leaf 1.3-1.6,13 fragrant 5-6, chilli powder 1-2, sweet fermented flour sauce 3-4, Icing Sugar 7-8, vegetable oil, salt and water are appropriate.
2. the preparation method of heat-clearing smoked plum mung bean fillet according to claim 1, is characterized in that, comprise the following steps:
(1) urophyllous anotis herb, the bark of official magnolia and phoenix tree leaf are added 5-6 times of water heating lixiviate 2-3 time, filter cleaner, merging filtrate be concentrated, spraying dry also, obtains medicinal powder;
(2) be soaked in water mung bean 3-4 hour, gets mung bean and add suitable quantity of water infusion 2-2.5 hour together with smoked plum, crosses colloid mill, obtain smoked plum mung bean milk after cooling; Green vegetables are cleaned and are squeezed the juice;
(3) the internal organ afterflush of scaling of being decaptitated by silver carp is clean, and smeared by flour on silver carp, rubbing 3-5 minute, rinses out flour, is become by silver carp sliced meat thickness to be the fillet of 4-6mm; Salt being added suitable quantity of water furnishing concentration is the saline solution of 4%, fillet is put into salt solution and soaks 1-2h, pull flushing out; Medicinal powder, 13 chilli powders that are fragrant and half are mixed, obtains mixed powder; Mixed powder is sprinkled in fillet, pickles 20-30min;
(4) fillet pickled are sent into the dry rear taking-up of drying box inner drying to eighty per cant, smoked plum mung bean milk is put into after fillet cooling, add green vegetables juice and Icing Sugar stirs, Steam by water bath to fillet become ripe, and fillet being sent into again drying box inner drying to fillet water content is 40%;
(5) by plant rusting heat, pour in remaining chilli powder, make chilli oil; By the chilli oil of cooling and sweet fermented flour sauce mixing, obtain sweet thick chilli sauce; Admix in fillet by sweet thick chilli sauce, final vacuum of weighing is packed, sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510792976.1A CN105361004A (en) | 2015-11-18 | 2015-11-18 | Heat-clearing fillet containing smoked plum and mung bean and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510792976.1A CN105361004A (en) | 2015-11-18 | 2015-11-18 | Heat-clearing fillet containing smoked plum and mung bean and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105361004A true CN105361004A (en) | 2016-03-02 |
Family
ID=55364091
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510792976.1A Pending CN105361004A (en) | 2015-11-18 | 2015-11-18 | Heat-clearing fillet containing smoked plum and mung bean and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105361004A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072056A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Colla Corii Asini is moisturized expanded fillet and is done and preparation method thereof |
| CN106072054A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | The expanded fillet of the long power of rice water YIN nourishing are dry and preparation method thereof |
| CN106072063A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | The expanded fillet of Thallus Laminariae (Thallus Eckloniae) blood sugar lowering are dry and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120064337A (en) * | 2010-12-09 | 2012-06-19 | 제주대학교 산학협력단 | Flatfist jerky comprising sasa borealis extract and preparation thereof |
| CN103766974A (en) * | 2014-02-21 | 2014-05-07 | 宁德市富发水产有限公司 | Processing method for specially-flavored pseudosciaena crocea fillets |
| CN104770763A (en) * | 2015-04-27 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Refreshing and detoxifying raw fish slice containing mung beans and preparation method thereof |
| CN104856110A (en) * | 2015-04-27 | 2015-08-26 | 合肥不老传奇保健科技有限公司 | Truffle licorice fresh fish slices and preparation method thereof |
-
2015
- 2015-11-18 CN CN201510792976.1A patent/CN105361004A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120064337A (en) * | 2010-12-09 | 2012-06-19 | 제주대학교 산학협력단 | Flatfist jerky comprising sasa borealis extract and preparation thereof |
| CN103766974A (en) * | 2014-02-21 | 2014-05-07 | 宁德市富发水产有限公司 | Processing method for specially-flavored pseudosciaena crocea fillets |
| CN104770763A (en) * | 2015-04-27 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Refreshing and detoxifying raw fish slice containing mung beans and preparation method thereof |
| CN104856110A (en) * | 2015-04-27 | 2015-08-26 | 合肥不老传奇保健科技有限公司 | Truffle licorice fresh fish slices and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 阿玉: "蒸鱼先用面粉搓洗", 《百姓生活》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072056A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Colla Corii Asini is moisturized expanded fillet and is done and preparation method thereof |
| CN106072054A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | The expanded fillet of the long power of rice water YIN nourishing are dry and preparation method thereof |
| CN106072063A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | The expanded fillet of Thallus Laminariae (Thallus Eckloniae) blood sugar lowering are dry and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20160302 |