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 PDF

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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
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CN
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
Application number
CN201510792976.1A
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Chinese (zh)
Inventor
胡从玉
陆剑锋
钱长建
余军
李明惠
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MINGGUANG YONGYAN AQUATIC GROUP Corp
Original Assignee
MINGGUANG YONGYAN AQUATIC GROUP Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by MINGGUANG YONGYAN AQUATIC GROUP Corp filed Critical MINGGUANG YONGYAN AQUATIC GROUP Corp
Priority to CN201510792976.1A priority Critical patent/CN105361004A/en
Publication of CN105361004A publication Critical patent/CN105361004A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food 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

A kind of heat-clearing smoked plum mung bean fillet and preparation method thereof
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.
CN201510792976.1A 2015-11-18 2015-11-18 Heat-clearing fillet containing smoked plum and mung bean and preparation method thereof Pending CN105361004A (en)

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

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Cited By (3)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
Title
阿玉: "蒸鱼先用面粉搓洗", 《百姓生活》 *

Cited By (3)

* Cited by examiner, † Cited by third party
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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Application publication date: 20160302