CN105410744A - Green pea fish fillets capable of nourishing brain and preparation method of green pea fish fillets - Google Patents
Green pea fish fillets capable of nourishing brain and preparation method of green pea fish fillets Download PDFInfo
- Publication number
- CN105410744A CN105410744A CN201510792970.4A CN201510792970A CN105410744A CN 105410744 A CN105410744 A CN 105410744A CN 201510792970 A CN201510792970 A CN 201510792970A CN 105410744 A CN105410744 A CN 105410744A
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- fillet
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- water
- soya bean
- green
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- 210000004556 brain Anatomy 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000251468 Actinopterygii Species 0.000 title abstract description 18
- 240000004713 Pisum sativum Species 0.000 title abstract 7
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims abstract description 22
- 239000006071 cream Substances 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 9
- 235000020232 peanut Nutrition 0.000 claims abstract description 9
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 7
- 235000019693 cherries Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 4
- 239000008158 vegetable oil Substances 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims description 22
- 235000010469 Glycine max Nutrition 0.000 claims description 22
- 238000001035 drying Methods 0.000 claims description 13
- 230000001256 tonic effect Effects 0.000 claims description 10
- 235000021400 peanut butter Nutrition 0.000 claims description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 7
- 235000018262 Arachis monticola Nutrition 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
- 239000011812 mixed powder Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000004575 stone Substances 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000428 dust 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
- 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
- 210000001835 viscera Anatomy 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 235000010582 Pisum sativum Nutrition 0.000 abstract 2
- 230000002349 favourable effect Effects 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 240000005001 Paeonia suffruticosa Species 0.000 abstract 1
- 235000003889 Paeonia suffruticosa 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
- 238000004898 kneading Methods 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- 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
Landscapes
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses green pea fish fillets capable of nourishing the brain. The green pea fish fillets are prepared from the following raw materials in parts by weight: 100-120 parts of silver carps, 6-8 parts of flour, 4-6 parts of green peas, 7-8 parts of cream, 10-13 parts of peanuts, 1-2 parts of bay leaves, 1-2 parts of cherry kernels, 1-1.5 parts of tree peony bark, 5-6 parts of thirteen-spice powder, 3-4 parts of pickled pepper water, 7-8 parts of powdered sugar, an appropriate amount of vegetable oil, an appropriate amount of table salt and an appropriate amount of water. According to the green pea fish fillets disclosed by the invention, the silver carps are used as main materials, so that the added value of the silver carps is increased; in the preliminary treatment process of the silver carps, the flour is used for kneading fish meat, so that partial fishy smell of the fish meat can be removed, and the fish meat is cleaner; the fish fillets are dried twice, so that finished products have favorable chewiness and elasticity; the fish fillets are aged in a steaming manner, so that an unhealthy deep-frying manner is avoided; food materials including the green peas, the peanuts and the like are added, so that the nutrition of the finished products is more comprehensive, and the finished products have the effects of nourishing the brain and the like. Chinese herbal medicines enable the finished products to have a favorable health-care efficacy.
Description
Technical field
The present invention relates to flesh of fish processing technique field, particularly relate to a kind of green soya bean brain tonic 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 green soya bean brain tonic fillet and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of green soya bean brain tonic fillet, be made up of following raw material:
Silver carp 100-120, flour 6-8, green soya bean 4-6, cream 7-8, peanut 10-13, spiceleaf 1-2, cherry stone 1-2, moutan bark 1-1.5,13 fragrant 5-6, bubble green pepper water 3-4, Icing Sugar 7-8, vegetable oil, salt and water are appropriate.
The preparation method of described green soya bean brain tonic fillet, comprises the following steps:
(1) spiceleaf, cherry stone and moutan bark 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) green soya bean and peanut are fried abrasive dust, be mixed in cream, obtain green soya bean cream;
(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; By medicinal powder and 13 fragrant mixing, obtain 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, put into green soya bean cream, add Icing Sugar and stir after fillet cooling, 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, add peanut butter and bubble green pepper water, heat while stirring, after concentrated, obtain peppery peanut butter; Admix in fillet by peppery peanut butter, 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 green soya bean, peanut added make the nutrition of finished product more comprehensively, and have the effects such as brain tonic, Chinese herbal medicine makes finished product have good health-care efficacy.
Detailed description of the invention
A kind of green soya bean brain tonic fillet, be made up of following raw material:
Silver carp 100, flour 6, green soya bean 4, cream 7, peanut 10, spiceleaf 1, cherry stone 1, moutan bark 1,13 perfume (or spice) 5, bubble green pepper water 3, Icing Sugar 7, vegetable oil, salt and water are appropriate.
The preparation method of described green soya bean brain tonic fillet, comprises the following steps:
(1) spiceleaf, cherry stone and moutan bark are added 5 times of water heating lixiviates 2 times, filter cleaner, merging filtrate be concentrated, spraying dry also, obtains medicinal powder;
(2) green soya bean and peanut are fried abrasive dust, be mixed in cream, obtain green soya bean cream;
(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; By medicinal powder and 13 fragrant mixing, obtain 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, put into green soya bean cream, add Icing Sugar and stir after fillet cooling, 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, add peanut butter and bubble green pepper water, heat while stirring, after concentrated, obtain peppery peanut butter; Admix in fillet by peppery peanut butter, final vacuum of weighing is packed, sterilizing.
Claims (2)
1. green soya bean brain tonic fillet, is characterized in that, are made up of following raw material:
Silver carp 100-120, flour 6-8, green soya bean 4-6, cream 7-8, peanut 10-13, spiceleaf 1-2, cherry stone 1-2, moutan bark 1-1.5,13 fragrant 5-6, bubble green pepper water 3-4, Icing Sugar 7-8, vegetable oil, salt and water are appropriate.
2. the preparation method of green soya bean brain tonic fillet according to claim 1, is characterized in that, comprise the following steps:
(1) spiceleaf, cherry stone and moutan bark 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) green soya bean and peanut are fried abrasive dust, be mixed in cream, obtain green soya bean cream;
(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; By medicinal powder and 13 fragrant mixing, obtain 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, put into green soya bean cream, add Icing Sugar and stir after fillet cooling, 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, add peanut butter and bubble green pepper water, heat while stirring, after concentrated, obtain peppery peanut butter; Admix in fillet by peppery peanut butter, final vacuum of weighing is packed, sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510792970.4A CN105410744A (en) | 2015-11-18 | 2015-11-18 | Green pea fish fillets capable of nourishing brain and preparation method of green pea fish fillets |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510792970.4A CN105410744A (en) | 2015-11-18 | 2015-11-18 | Green pea fish fillets capable of nourishing brain and preparation method of green pea fish fillets |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410744A true CN105410744A (en) | 2016-03-23 |
Family
ID=55489664
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510792970.4A Pending CN105410744A (en) | 2015-11-18 | 2015-11-18 | Green pea fish fillets capable of nourishing brain and preparation method of green pea fish fillets |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410744A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036583A (en) * | 2016-06-20 | 2016-10-26 | 明光市永言水产(集团)有限公司 | Cold-expelling puffed dried fillet with cream and fresh gingers and preparation method thereof |
| CN106036582A (en) * | 2016-06-20 | 2016-10-26 | 明光市永言水产(集团)有限公司 | Milk asthenic disease enriching puffing dried fish slices and preparation method thereof |
| CN106036584A (en) * | 2016-06-20 | 2016-10-26 | 明光市永言水产(集团)有限公司 | Bran-containing puffed dried fish fillets with function of harmonizing stomach, and preparation method of puffed dried fish fillets |
| CN106036585A (en) * | 2016-06-20 | 2016-10-26 | 明光市永言水产(集团)有限公司 | Pod pepper puffed dried fillets for soothing channels and quickening network vessels and preparation method thereof |
Citations (6)
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|---|---|---|---|---|
| KR20120064337A (en) * | 2010-12-09 | 2012-06-19 | 제주대학교 산학협력단 | Flatfist jerky comprising sasa borealis extract and preparation thereof |
| CN102599549A (en) * | 2012-03-23 | 2012-07-25 | 长沙理工大学 | Method for preparing non-fried instant freshwater fish |
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| CN104223197A (en) * | 2014-09-30 | 2014-12-24 | 浙江海洋学院 | Processing method of instant fish slices |
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| CN104839769A (en) * | 2015-05-28 | 2015-08-19 | 合肥市韩林家庭农场有限公司 | Flavored morchella raw fish and preparation method thereof |
-
2015
- 2015-11-18 CN CN201510792970.4A patent/CN105410744A/en active Pending
Patent Citations (6)
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| KR20120064337A (en) * | 2010-12-09 | 2012-06-19 | 제주대학교 산학협력단 | Flatfist jerky comprising sasa borealis extract and preparation thereof |
| CN102599549A (en) * | 2012-03-23 | 2012-07-25 | 长沙理工大学 | Method for preparing non-fried instant freshwater fish |
| 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 |
| CN104223197A (en) * | 2014-09-30 | 2014-12-24 | 浙江海洋学院 | Processing method of instant fish slices |
| 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 |
| CN104839769A (en) * | 2015-05-28 | 2015-08-19 | 合肥市韩林家庭农场有限公司 | Flavored morchella raw fish 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 (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036583A (en) * | 2016-06-20 | 2016-10-26 | 明光市永言水产(集团)有限公司 | Cold-expelling puffed dried fillet with cream and fresh gingers and preparation method thereof |
| CN106036582A (en) * | 2016-06-20 | 2016-10-26 | 明光市永言水产(集团)有限公司 | Milk asthenic disease enriching puffing dried fish slices and preparation method thereof |
| CN106036584A (en) * | 2016-06-20 | 2016-10-26 | 明光市永言水产(集团)有限公司 | Bran-containing puffed dried fish fillets with function of harmonizing stomach, and preparation method of puffed dried fish fillets |
| CN106036585A (en) * | 2016-06-20 | 2016-10-26 | 明光市永言水产(集团)有限公司 | Pod pepper puffed dried fillets for soothing channels and quickening network vessels and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160323 |
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