CN105595306A - Making method of pleurotus cornucopiae flavored chilli silvery pomfret sauce - Google Patents

Making method of pleurotus cornucopiae flavored chilli silvery pomfret sauce Download PDF

Info

Publication number
CN105595306A
CN105595306A CN201610123292.7A CN201610123292A CN105595306A CN 105595306 A CN105595306 A CN 105595306A CN 201610123292 A CN201610123292 A CN 201610123292A CN 105595306 A CN105595306 A CN 105595306A
Authority
CN
China
Prior art keywords
sauce
butterfish
weight
mushroom
chinese medicine
Prior art date
Application number
CN201610123292.7A
Other languages
Chinese (zh)
Inventor
申健
Original Assignee
申健
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 申健 filed Critical 申健
Priority to CN201610123292.7A priority Critical patent/CN105595306A/en
Publication of CN105595306A publication Critical patent/CN105595306A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a making method of pleurotus cornucopiae flavored chilli silvery pomfret sauce. Pleurotus cornucopiae and silvery pomfret are used as raw materials, pinellia ternate and fragrant sarcococca herb are added at the same time, and the pleurotus cornucopiae flavored chilli silvery pomfret sauce is obtained. The nutritive value of the pleurotus cornucopiae and the silvery pomfret are sufficiently utilized and are compatible with traditional Chinese medicine, synergistic interaction is achieved, and the effects of regulating qi to alleviate pain and tonifying the spleen and reinforcing the stomach are achieved. The finished sauce is strong, bright in color and delicious in taste, has the outstanding healthcare function, and can obviously relieve discomfort of the crowd suffering from dyspepsia and stomach duct and abdomen when eaten for a long time. The making technology is simple, easy to implement, capable of meeting the requirement of market development and capable of achieving large-scale production.

Description

The preparation method of the peppery butterfish sauce of a kind of Ji mushroom local flavor

Technical field

The present invention relates to food processing field, particularly, taking Ji mushroom, butterfish as raw material, add the Chinese medicine with health-care efficacy, the peppery butterfish sauce of a kind of Ji mushroom local flavor making.

Background technology

Ji mushroom, is also " small mushroom " or cries " picking up the ears ", and they all belong to Homonemeae food. Ji mushroom is prevailing one in daily edible mushroom, Ji mushroomCapFor conchoidal or fan-shaped, when children is cinerous or dark class look, after become light gray or yellowish-brown, yellow when old;StemAdnation or wilfully, meat is not older, soft good to eat, there is the fragrance of similar oyster. The effects such as the multivitamin that Ji mushroom contains and mineral matter can improve human body metabolism, build up health, regulating plant nervous function, thus can be used as weak patient's nutriment, to hepatitis, chronic gastritis, stomach andDuodenal ulcer, osteomalacia, hypertension etc. are all effective in cure, to reducingCholesterolemiaWith prevent and treat urethral calculus and also have certain effect, to womenClimacteric metancholiaCan play opsonic action. Ji mushroom nature and flavor are sweet, warm, and the effect of have wind-evil dispelling and cold-evil expelling, stimulating the circulation of the blood and cause the muscles and joints to relax is usually used in the illnesss such as lumbocrural pain, numb in every limb, grain is obstructed. Normal food flat mushroom can not only play the metabolism that improves human body, also to certain benefit of building up health.

Butterfish, another name have the sleepy fish of mirror Yu, Tuo fish, prosperous marquis tortoise, prosperous mouse, dog, silvery pomfret bream, mirror fish,Butterfish, Bai Chang, fork sheet fish etc. Body is short and high, extremely flat-sided, slightly assumes diamond in shape. Head is less, kiss circle, and young, tooth is thin. Adult fishAbdomeinal finDisappear.Tail finBifurcated is quite dark, and inferior lobe is longer. Body silvery white, the micro-cinerous that is in top. WithShell-fishBe food Deng animal. Butterfish is the edible of Perenniporia martius and views and admires the large-scale fish that have both. Butterfish contains multiple nutrients. 100 grams of flesh of fish contain 15.6 grams, protein, 6.6 grams, fat, 0.2 gram, carbohydrate, 19 milligrams of calcium, 240 milligrams, phosphorus, 0.3 milligram of iron. Contain abundant unrighted acid, have reductionCholesterolEffect; Contain abundant trace elements of selenium and magnesium, the angiocardiopathies such as coronary sclerosis are had to prevention effect, and can delay body aging, the generation of pre-anti-cancer. Butterfish taste is sweet, and property is flat, and the effect that has nourishing qi and blood, mends stomach benefit essence, joint lubricating, the sharp bone of soft muscle is ached etc. to indigestion, splenasthenic diarrhea, anaemia, muscles and bones very effective.

The tuber of pinellia, has another name called ground literary composition, keeps field etc., belongs to Arales. Stem tuber spheroidal, diameter 1-2 centimetre, tool fibrous root. Leaf 2-5 piece, 1 piece sometimes. The long 15-20 centimetre of petiole, base portion tool sheath, in sheath, the above or blade base (petiole top) of sheath portion have the bulbil of diameter 3-5 millimeter, bulbil on maternal plant, to sprout or land after sprouting; The heart of seedling leaves ovum shape, to halberd shape, is full edge list leaf, long 2-3 centimetre, wide 2-2.5 centimetre; Old strain blade 3 totally cleaves, sliver green, carry on the back light, oval shape ellipse or lanceolar, the sharp point in two, long 3 ~ 10 centimetres of middle sliver, wide 1 ~ 3 centimetre; Side sliver is slightly short; Full edge or the unconspicuous shallow wavy knuckle-tooth of tool, 8 ~ 10 pairs of lateral veins, thin and delicate, thready pulse is netted, intensive, and set arteries and veins 2 encloses. That the tuber of pinellia has is eliminating dampness and eliminating phlegm, effect of stopping nausea and vomiting by lowering the adverse flow of QI, dissolving lump and resolving mass, be usually used in phlegm cough more breathe heavily, phlegm and retained fluid is dizzyly throbbed with fear, anemophlegmatic vertigo, coma due to blocking of the respiratory system headache, vomiting gastric disorder causing nausea, chest gastral cavity ruffian are vexed, globus hysteriocus.

Delicate fragrance osmanthus,BuxaceaeSpecies of Sarcococca. Originate in the areas such as the middle regions of the Yunnan Province, northwest and the southeast. Be born under the shaw of 1200-1900 meters of height above sea level happiness quick lime petrographic province. Also there is distribution in China's West of Hubei Province, Sichuan, Guizhou, have important medical value. Its taste is pungent, bitter, and property is flat, has effect of regulating qi-flowing for relieving pain, dispelling, collateral-activating, is usually used in acute and chronic gastritis, gastric ulcer, rheumatic arthritis, traumatic injury.

Alec is southeast of Guizhou Province autonomous prefecture of Miao ethnic groupLeishanThe traditional condiment in eternally happy district of county, have another name called eternally happy alec orThe peppery fish of grainSauce. Alec is Miao ethnic group's traditional cookery good merchantable brand. There is sour, sweet, salty, fragrant local flavor, cooking or put into appropriate alec while boiling chafing dish, dish can be delicious especially, can not only improve a poor appetite, and more has digestion promoting function. Taking Ji mushroom, butterfish as primary raw material, the tuber of pinellia, delicate fragrance osmanthus are health material, produce a kind of health-care nutritive alec, yet there are no report and launch.

Summary of the invention

The present invention is taking Ji mushroom, butterfish as raw material, adds the tuber of pinellia, the peppery butterfish sauce of a kind of Ji mushroom local flavor is developed in delicate fragrance osmanthus, has filled up the blank that this class raw material of domestic use is made alec simultaneously.

A preparation method for the peppery butterfish sauce of Ji mushroom local flavor, is characterized in that, adopts following steps:

A. Ji mushroom pretreatment: get the tender fresh Ji mushroom of the thick matter of meat, clean up, be cut into the fourth shape of long 0.5-1 centimetre;

B. Chinese medicine pretreatment: get by a certain percentage the Chinese medicine tuber of pinellia, delicate fragrance osmanthus, add the heavy 5-10 of raw materials of traditional Chinese medicinal materials water doubly, soak 2-3 hour, then decoct 0.5-1 hour, after together with decoction liquor, make Chinese medicine mud with beater;

C. dip pretreatment: get the soya sauce of the heavy 30-40% of appropriate thick chilli sauce, thick chilli sauce, the sweet fermented flour sauce of 5-10% is put into container, adds the heavy 1-3 of sauce water doubly, stir, furnishing dip;

D. butterfish pretreatment: butterfish is removed and decaptitated and internal organ, clean up, put into clear water and soak 60-100 minute, after enter flesh separator deburring, put into again meat grinder, make butterfish meat, add the cooking wine of the heavy 4-8% of butterfish meat, the bruised ginger of 2-4%, put into flavoring machine seasoning and pickle 30-60 minute, make butterfish mud;

E. infusion: add vegetable oil 5-10 weight portion in stainless-steel pan, be heated to 100 DEG C-120 DEG C, put into green onion end 1-2 weight portion, garlic end 2-3 weight portion, butterfish mud 50-80 weight portion, the 5-10 minute that stir-fries, adds dip 40-60 weight portion, vinegar 1-3 weight portion, big fire is boiled, add again Ji mushroom fourth 15-30 weight portion, Chinese medicine mud 2-4 weight portion, stir, little fiery infusion 30-60 minute, finally add 5-10 weight portion white sesameseed, stir-frying, it is dry to receive to juice;

F. canned: to treat that in step e, peppery alec is cooled to 80-90 DEG C, in gnotobasis, pack in the vial of clean and sterilizing;

G. sealing, cooling, storage: by the bottled peppery butterfish sauce of Ji mushroom local flavor spiral cover, sealing, to be cooled, enter in the storehouse of aeration-drying and store.

In step C of the present invention, certain proportion Chinese medicine is following raw material weight ratio: tuber of pinellia 50-65%, delicate fragrance osmanthus 35-50%.

In step e of the present invention, white sesameseed is the white sesameseed frying.

The mechanism of action of the present invention:

Ji mushroom, wind-evil dispelling and cold-evil expelling, stimulates the circulation of the blood and cause the muscles and joints to relax; Butterfish, nourishing qi and blood, benefit stomach benefit essence; The tuber of pinellia, eliminating dampness and eliminating phlegm, stopping nausea and vomiting by lowering the adverse flow of QI; Delicate fragrance osmanthus, regulating qi-flowing for relieving pain, dispelling, collateral-activating. Utilize the above mutual compatibility of four taste Chinese medicine, collaborative coming into force, sends out by the liter that regulates liver, and the respectful of lung falls, and promotes the strong fortune of spleen, admittedly reach effect of regulating qi-flowing for relieving pain, invigorating spleen and reinforcing stomach.

The present invention, taking Ji mushroom, butterfish as raw material, adds the tuber of pinellia, delicate fragrance osmanthus simultaneously, produces the peppery butterfish sauce of a kind of Ji mushroom local flavor. It makes full use of the nutritive value of Ji mushroom, butterfish, with the mutual compatibility of Chinese medicine, Synergistic, has effect of regulating qi-flowing for relieving pain, invigorating spleen and reinforcing stomach. Finished product sauce is aromatic strongly fragrant, and color and luster is vivid, delicious flavour, and health care is outstanding, the long-term edible discomfort that can obviously improve indigestion, the uncomfortable crowd of gastral cavity abdomen. Its manufacture craft is simple, is easy to realize, and meets market development needs, can carry out large-scale production.

Below in conjunction with embodiment, the present invention is described in further detail.

Detailed description of the invention

Embodiment 1, the preparation method of the peppery butterfish sauce of a kind of Ji mushroom local flavor, adopts following steps:

A. Ji mushroom pretreatment: get the tender fresh Ji mushroom of the thick matter of meat, clean up, be cut into the fourth shape of long 0.5-1 centimetre;

B. Chinese medicine pretreatment: get by weight proportion the Chinese medicine tuber of pinellia 55%, delicate fragrance osmanthus 45%, add raw materials of traditional Chinese medicinal materials to weigh the water of 6 times, soak 2 hours, then decoct 0.5 hour, after together with decoction liquor, make Chinese medicine mud with beater;

C. dip pretreatment: get that appropriate thick chilli sauce, thick chilli sauce weigh 35% soya sauce, 6% sweet fermented flour sauce is put into container, adds sauce to weigh the water of 2 times, stir, furnishing dip;

D. butterfish pretreatment: butterfish, except decaptitating and internal organ, is cleaned up, put into clear water and soak 60 minutes, after enter flesh separator deburring, then put into meat grinder, make butterfish meat, add butterfish meat to weigh 5% cooking wine, 3% bruised ginger, put into flavoring machine seasoning and pickle 40 minutes, make butterfish mud;

E. infusion: add vegetable oil 6kg in stainless-steel pan, be heated to 100 DEG C-110 DEG C, put into green onion end 1.5kg, garlic end 2.5kg, butterfish mud 50kg, stir-fry 7 minutes, add dip 50kg, vinegar 2kg, big fire is boiled, add again Ji mushroom fourth 22kg, Chinese medicine mud 3kg, stir, little fiery infusion 40 minutes, the white sesameseed that finally adds 6kg to fry, stir-frying, it is dry to receive to juice;

F. canned: to treat that in step e, peppery alec is cooled to 80-90 DEG C, in gnotobasis, pack in the vial of clean and sterilizing;

G. sealing, cooling, storage: by the bottled peppery butterfish sauce of Ji mushroom local flavor spiral cover, sealing, to be cooled, enter in the storehouse of aeration-drying and store.

Embodiment 2, the preparation method of the peppery butterfish sauce of a kind of Ji mushroom local flavor, adopts following steps:

A. Ji mushroom pretreatment: get the tender fresh Ji mushroom of the thick matter of meat, clean up, be cut into the fourth shape of long 0.5-1 centimetre;

B. Chinese medicine pretreatment: get by weight proportion the Chinese medicine tuber of pinellia 20%, delicate fragrance osmanthus 25%, the black flour root of fangji 15%, Carum carvi 18%, Litsea coreana 22%, add raw materials of traditional Chinese medicinal materials to weigh the water of 7 times, soak 2.5 hours, then decoct 0.7 hour, after together with decoction liquor, make Chinese medicine mud with beater;

C. dip pretreatment: get that appropriate thick chilli sauce, thick chilli sauce weigh 30% soya sauce, 10% sweet fermented flour sauce is put into container, adds sauce to weigh the water of 2 times, stir, furnishing dip;

D. butterfish pretreatment: butterfish, except decaptitating and internal organ, is cleaned up, put into clear water and soak 80 minutes, after enter flesh separator deburring, then put into meat grinder, make butterfish meat, add butterfish meat to weigh 7% cooking wine, 2% bruised ginger, put into flavoring machine seasoning and pickle 50 minutes, make butterfish mud;

E. infusion: add vegetable oil 8.5kg in stainless-steel pan, be heated to 110 DEG C-120 DEG C, put into green onion end 1.5kg, garlic end 2.7kg, butterfish mud 70kg, stir-fry 6 minutes, add dip 50kg, vinegar 2kg, big fire is boiled, add again Ji mushroom fourth 25kg, Chinese medicine mud 3kg, stir, little fiery infusion 40 minutes, the white sesameseed that finally adds 8kg to fry, stir-frying, it is dry to receive to juice;

F. canned: to treat that in step e, peppery alec is cooled to 80-90 DEG C, in gnotobasis, pack in the vial of clean and sterilizing;

G. sealing, cooling, storage: by the bottled peppery butterfish sauce of Ji mushroom local flavor spiral cover, sealing, to be cooled, enter in the storehouse of aeration-drying and store.

The black flour root of fangji, herbaceous species. Root is cylindrical, the tool line of hanging sometimes therebetween, and stem is without hair, has obvious shallow slot line after dry. Leaf alternate; The long 2.5-4cm of petiole; Blade ovum shape is heart-shaped or oval shape is avette, long 8-12cm, and wide 4-14cm, the short point of tip or gradually point, base portion innermost being shape, both sides sliver subcircular, sagging, Bian Quanyuan; Base goes out 5, arteries and veins. Raceme, armpit is raw, has colored 2-3 piece; Bennet is very thin, is about 1cm; Squamella ovum shape lanceolar, slightly by pubescence; The long 4-6cm of perianth, base portion is received the narrow handle shape that is, and slightly expands with ovary junction, upwards sharply receives narrow one-tenth one long tube, and mouth of pipe expansion is funnel-form, and a side extends into tongue piece; Tongue piece Long Circle, just green, after be mulberry, tool longitudinal vein line; Flower pesticide adhesion is on gynostemium; Ovary is cylindrical, 6 ribs; Gynostemium tip 6 splits. The capsule shape of falling ovum is spherical to oval shape obovate, long 3.5-5cm, and diameter 2-3.5cm, the parallel vertical rib of tool, carpopodium is sagging, and Chang Suiguo splits into 6. The nearly heart of seed or obtuse triangle, the wart point that gathers, the light brown membranous wing of edge tool. The florescence 5-8 month, the fruit phase 10-12 month. Black flour root of fangji bitter, pungent, cool in nature, has effect of Li Shui, dehumidifying, pain relieving, anti-inflammatory, is usually used in urethral infection, oedema, Fengshi Guanjie pain, gastric ulcer.

Carum carvi, dicotyledon medicine samphire, can grow to 60 centimeters high, fruit is very similar to the fruit of fennel, fennel seeds, the leaf softness of Carum carvi and shape are as pteridophyte, and slight brown fruit is a bit curling, the flowering shrubs of cluster bunch or for pink or be white in color. There is warming middle-JIAO and strengthening the spleen, wind dispelling dispelling cold effect, be usually used in controlling cold indigestion pain, stomach cold hiccup, pain in the back, cold stagnant stomachache, hernia.

Jackal skin camphor tree is evergreen shrubs or dungarunga, up to 5 meters. Leaf alternate, keratin, long 3-7 centimetre, wide 1.5-2.8 centimetre, middle arteries and veins protuberance, petiole is close brown pubescence. Dioecism, umbel, tapel 6, has the hair of dredging, and can educate stamen 9, and flower pesticide Room 4, interiorly split to lobe. Fruit is spherical, 6 millimeters of diameters. Its taste is pungent, warm in nature, have dispel rheumatism, effect of promoting qi circulation and relieving pain, activating blood to promote menstruation, be usually used in rheumatic arthritis, pain in waist and lower extremities, traumatic injury, dysmenorrhoea, stomachache, diarrhoea, oedema.

The mechanism of action of the embodiment of the present invention 2:

Ji mushroom, wind-evil dispelling and cold-evil expelling, stimulates the circulation of the blood and cause the muscles and joints to relax; Butterfish, nourishing qi and blood, benefit stomach benefit essence; The tuber of pinellia, eliminating dampness and eliminating phlegm, stopping nausea and vomiting by lowering the adverse flow of QI; Delicate fragrance osmanthus, regulating qi-flowing for relieving pain, dispelling, collateral-activating; The black flour root of fangji, Li Shui, dehumidifying, pain relieving, anti-inflammatory; Carum carvi, warming middle-JIAO and strengthening the spleen, wind dispelling dispelling cold; Jackal skin camphor tree, promoting qi circulation and relieving pain, activating blood to promote menstruation. Utilize the above mutual compatibility of seven taste Chinese medicine, collaborative coming into force, sends out by the liter that regulates liver, and the respectful of lung falls, and promotes the strong fortune of spleen, admittedly reach effect of regulating qi-flowing for relieving pain, invigorating spleen and reinforcing stomach.

Embodiment 3, the preparation method of the peppery butterfish sauce of a kind of wild rice stem local flavor, adopts following steps:

A. wild rice stem pretreatment: water intaking is point sufficient, smooth-skined Nen Divination-blocks is white, cleans up, and is cut into the fourth shape of long 0.5-1 centimetre;

B. Chinese medicine pretreatment: get by weight proportion the Chinese medicine tuber of pinellia 13%, delicate fragrance osmanthus 18%, the black flour root of fangji 10%, Carum carvi 15%, Litsea coreana 12%, Chinese yam 18%, turniplike cowparsnip root 14%, add raw materials of traditional Chinese medicinal materials to weigh the water of 10 times, soak 3 hours, decoct again 1 hour, after together with decoction liquor, make Chinese medicine mud with beater;

C. dip pretreatment: get that appropriate thick chilli sauce, thick chilli sauce weigh 35% soya sauce, 8% sweet fermented flour sauce is put into container, adds sauce to weigh the water of 2 times, stir, furnishing dip;

D. butterfish pretreatment: butterfish, except decaptitating and internal organ, is cleaned up, put into clear water and soak 90 minutes, after enter flesh separator deburring, then put into meat grinder, make butterfish meat, add butterfish meat to weigh 6% cooking wine, 3% bruised ginger, put into flavoring machine seasoning and pickle 60 minutes, make butterfish mud;

E. infusion: add vegetable oil 10kg in stainless-steel pan, be heated to 105 DEG C-115 DEG C, put into green onion end 2.5kg, garlic end 3kg, butterfish mud 100kg, stir-fry 8 minutes, add dip 60kg, vinegar 2.5kg, big fire is boiled, add again wild rice stem fourth 30kg, Chinese medicine mud 3.75kg, stir, little fiery infusion 50 minutes, the white sesameseed that finally adds 8kg to fry, stir-frying, it is dry to receive to juice;

F. canned: to treat that in step e, peppery alec is cooled to 80-90 DEG C, in gnotobasis, pack in the vial of clean and sterilizing;

G. sealing, cooling, storage: by the bottled peppery butterfish sauce of wild rice stem local flavor spiral cover, sealing, to be cooled, enter in the storehouse of aeration-drying and store.

Wild rice stem is perennial Ting Shui type aquatic herbaceous plant. Tool root-like stock, the aerial stem of plant can produce 23 times and tiller. Form tiller clump, stalk is upright, sturdy, and base portion has adventitious root, and stem and tiller enter after reproductive growth, and base portion is if any ustilago esculenta parasitism, can not normal growth, form oval or rotund fleshy stem. Blade is flat, and long lanceolar is long 30100 centimetres, wide approximately 3 centimetres, and tip aristiform is point gradually, the micro-receipts of base portion or gradually narrow, above general and edge roughness, below smooth, middle arteries and veins is projection overleaf. Leaf sheath is long and plump, and obvolvent forms " false stem " mutually. The flowering fruit bearing stage autumn and winter, panicle is large, and long 3060 centimetres, multi-branched, rises or launch. Caryopsis is cylindrical. Often make vegetable growing. Wild rice stalk portion claims wild wild rice stem without the plant of fungi autoeciousness, hold sway over a region again wild rice stem,Hay dish. Have wild in District of Shanghai. Wild rice stem taste is sweet, cold in nature, returns liver, spleen, lung channel, has relieving heat toxin, relieving thirst and restlessness, profit two effect just, cure mainly dysphoria with smothery sensation, quench one's thirst, constipation and anuresis, jaundice, dysentery, hot pouring, hot eyes, newborn sweat not under, sore.

Chinese yam claims againChinese yam, native potato, mountain Chinese yam,RHIIZOMA DIOSCOREAE from Henan of China、Huai Shan、White Chinese yam, be "China's book on Chinese herbal medicine" herbal medicine that records, medicinal source isDioscoreaceaePlant Chinese yam is dryRhizome. Its taste is sweet, property is flat,Nontoxic, return spleen, lung, kidney channel, there is effect of invigorating spleen and reinforcing stomach, nourishing kidney and replenishing pneuma, beneficial lung cough-relieving, cure mainlyInsufficiency of the spleenDiarrhoea,The deficiency syndrome of the lungCough,Diabetes are quenched one's thirst, oliguria frequently,Seminal emission、Women is with downAndIndigestion'sChronic enteritis。

Turniplike cowparsnip root another nameFa Luohai、Yunnan levisticum, hair pawl ginseng,Lemonfragrant Angelica RootYunnan is UmbelliferaeRadix heraclei hemaleyaniThe root of platymiscium yunna cowparsnip. Excavate autumn, and clean section is dried. Nature and flavor hardship, pungent, warm. Be distributed in the ground such as Yunnan. Have dispel rheumatism, activating collaterals to relieve pain, relieving cough and asthma effect, be usually used in rheumatismArthralgia and myalgia、Traumatic injury, pain in the back, stomachache, flu, cough,Chronic bronchitis, asthma,Amenorrhoea、Leukorrhea。

The mechanism of action of the embodiment of the present invention 3:

Wild rice stem, relieving heat toxin, relieving thirst and restlessness; Butterfish, nourishing qi and blood, benefit stomach benefit essence; The tuber of pinellia, eliminating dampness and eliminating phlegm, stopping nausea and vomiting by lowering the adverse flow of QI; Delicate fragrance osmanthus, regulating qi-flowing for relieving pain, dispelling, collateral-activating; The black flour root of fangji, Li Shui, dehumidifying, pain relieving, anti-inflammatory; Carum carvi, warming middle-JIAO and strengthening the spleen, wind dispelling dispelling cold; Jackal skin camphor tree, promoting qi circulation and relieving pain, activating blood to promote menstruation; Chinese yam, invigorating spleen and reinforcing stomach, nourishing kidney and replenishing pneuma; Turniplike cowparsnip root, dispels rheumatism, activating collaterals to relieve pain. Utilize the above mutual compatibility of nine taste Chinese medicine, collaborative coming into force, sends out by the liter that regulates liver, and the respectful of lung falls, and promotes the strong fortune of spleen, admittedly reach effect of regulating qi-flowing for relieving pain, invigorating spleen and reinforcing stomach.

Above embodiment is described the preferred embodiment of the present invention; not scope of the present invention is limited; design under the prerequisite of spirit not departing from the present invention; various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention, all should fall in the definite protection domain of claims of the present invention.

The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.

Claims (3)

1. a preparation method for the peppery butterfish sauce of Ji mushroom local flavor, is characterized in that, adopts following steps:
A. Ji mushroom pretreatment: get the tender fresh Ji mushroom of the thick matter of meat, clean up, be cut into the fourth shape of long 0.5-1 centimetre;
B. Chinese medicine pretreatment: get by a certain percentage the Chinese medicine tuber of pinellia, delicate fragrance osmanthus, add the heavy 5-10 of raw materials of traditional Chinese medicinal materials water doubly, soak 2-3 hour, then decoct 0.5-1 hour, after together with decoction liquor, make Chinese medicine mud with beater;
C. dip pretreatment: get the soya sauce of the heavy 30-40% of appropriate thick chilli sauce, thick chilli sauce, the sweet fermented flour sauce of 5-10% is put into container, adds the heavy 1-3 of sauce water doubly, stir, furnishing dip;
D. butterfish pretreatment: by butterfish except decaptitating and the impurity such as internal organ, clean up, put into clear water and soak 60-100 minute, after enter flesh separator deburring, put into again meat grinder, make butterfish meat, add the cooking wine of the heavy 4-8% of butterfish meat, the bruised ginger of 2-4%, put into flavoring machine seasoning and pickle 30-60 minute, make butterfish mud;
E. infusion: add vegetable oil 5-10 weight portion in stainless-steel pan, be heated to 100 DEG C-120 DEG C, put into green onion end 1-2 weight portion, garlic end 2-3 weight portion, butterfish mud 50-80 weight portion, the 5-10 minute that stir-fries, adds dip 40-60 weight portion, vinegar 1-3 weight portion, big fire is boiled, add again Ji mushroom fourth 15-30 weight portion, Chinese medicine mud 2-4 weight portion, stir, little fiery infusion 30-60 minute, finally can add 5-10 weight portion white sesameseed, stir-frying, it is dry to receive to juice;
F. canned: to treat that in step e, peppery alec is cooled to 80-90 DEG C, in gnotobasis, pack in the vial of clean and sterilizing;
G. sealing, cooling, storage: by the bottled peppery butterfish sauce of Ji mushroom local flavor spiral cover, sealing, to be cooled, enter in the storehouse of aeration-drying and store.
2. the preparation method of the peppery butterfish sauce of a kind of Ji mushroom local flavor according to claim 1, is characterized in that: in described step C, certain proportion Chinese medicine is following raw material weight ratio: tuber of pinellia 50-65%, delicate fragrance osmanthus 35-50%.
3. the preparation method of the peppery butterfish sauce of a kind of Ji mushroom local flavor according to claim 1, is characterized in that: in described step e, white sesameseed is the white sesameseed frying.
CN201610123292.7A 2016-03-06 2016-03-06 Making method of pleurotus cornucopiae flavored chilli silvery pomfret sauce CN105595306A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610123292.7A CN105595306A (en) 2016-03-06 2016-03-06 Making method of pleurotus cornucopiae flavored chilli silvery pomfret sauce

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201611154441.2A CN106690258A (en) 2016-03-06 2016-03-06 Method for producing zizania caduciflora-flavored spicy pomfret sauce
CN201610123292.7A CN105595306A (en) 2016-03-06 2016-03-06 Making method of pleurotus cornucopiae flavored chilli silvery pomfret sauce

Related Child Applications (1)

Application Number Title Priority Date Filing Date
CN201611154441.2A Division CN106690258A (en) 2016-03-06 2016-03-06 Method for producing zizania caduciflora-flavored spicy pomfret sauce

Publications (1)

Publication Number Publication Date
CN105595306A true CN105595306A (en) 2016-05-25

Family

ID=55976108

Family Applications (2)

Application Number Title Priority Date Filing Date
CN201611154441.2A CN106690258A (en) 2016-03-06 2016-03-06 Method for producing zizania caduciflora-flavored spicy pomfret sauce
CN201610123292.7A CN105595306A (en) 2016-03-06 2016-03-06 Making method of pleurotus cornucopiae flavored chilli silvery pomfret sauce

Family Applications Before (1)

Application Number Title Priority Date Filing Date
CN201611154441.2A CN106690258A (en) 2016-03-06 2016-03-06 Method for producing zizania caduciflora-flavored spicy pomfret sauce

Country Status (1)

Country Link
CN (2) CN106690258A (en)

Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106360651A (en) * 2016-11-24 2017-02-01 安徽联喆玉竹有限公司 Poria cocos flavor spicy agelastes meleagrides sauce and preparation method
CN106539063A (en) * 2016-10-21 2017-03-29 安徽联喆玉竹有限公司 The preparation method that a kind of mushroom local flavor Gu ridicules meat pulp
CN106539062A (en) * 2016-10-21 2017-03-29 安徽联喆玉竹有限公司 A kind of preparation method of flower of hyacinth dolichos local flavor sculpins sauce
CN106539060A (en) * 2016-10-21 2017-03-29 安徽联喆玉竹有限公司 A kind of manufacture method of Herba Eriae Graminifoliae local flavor starfish meat pulp
CN106539059A (en) * 2016-10-21 2017-03-29 安徽联喆玉竹有限公司 A kind of manufacture method of red greenweed local flavor ear Bao meat pulp
CN106562389A (en) * 2016-10-21 2017-04-19 安徽联喆玉竹有限公司 Making method of Gymnadenia conopsea-flavor crayfish meat pulp
CN106578960A (en) * 2016-09-30 2017-04-26 南陵县石斛产业协会 Broad bean paste with wintersweet flower flavor and preparation method thereof
CN106616875A (en) * 2016-10-21 2017-05-10 安徽联喆玉竹有限公司 Papaya-flavored spicy pearl gourami paste
CN106616521A (en) * 2016-09-14 2017-05-10 安徽宝恒农业有限公司 Sugar palm fruit-flavored Rhodeus sinensis roll
CN106666658A (en) * 2016-12-07 2017-05-17 安徽省葛根生产力促进中心有限公司 Sieve sedge flavored blunt-snout bream sauce
CN106666468A (en) * 2016-09-14 2017-05-17 安徽宝恒农业有限公司 Rhodeinae health-care fish sauce with bamboo fungus flavor
CN106666657A (en) * 2016-12-07 2017-05-17 安徽省葛根生产力促进中心有限公司 Persimmon calyx flavored luciobrama macrocephalus sauce
CN106690262A (en) * 2016-12-24 2017-05-24 南陵县皖南野生葛研究所 Fine-stemmed dendrobium flavor Chinese herring meat sweet sauce
CN106690257A (en) * 2016-12-09 2017-05-24 安徽金钗石斛有限公司 Bamboo shaving flavored spicy spider crab paste and production method thereof
CN106722800A (en) * 2016-11-24 2017-05-31 南陵百绿汇农业科技有限公司 A kind of florists chrysanthemum leaf local flavor perch sauce and preparation method
CN106722792A (en) * 2016-11-09 2017-05-31 南陵百绿汇农业科技有限公司 A kind of peppery Shishou alec of elm mushroom local flavor and preparation method thereof
CN106722823A (en) * 2016-12-24 2017-05-31 南陵县皖南野生葛研究所 A kind of Kiwi berry rattan Feng Wei Yi alec
CN106723039A (en) * 2016-12-24 2017-05-31 南陵县皖南野生葛研究所 A kind of black meal fruit local flavor rice alec
CN106722384A (en) * 2016-11-24 2017-05-31 南陵百绿汇农业科技有限公司 A kind of beechey fig root local flavor huge legendary turtle spends alec and preparation method

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102488182A (en) * 2011-11-22 2012-06-13 浙江山水郎食品有限公司 Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers
CN102907658A (en) * 2012-10-08 2013-02-06 泰祥集团技术开发有限公司 Processing method of pork paste with mushroom
CN103099189A (en) * 2013-01-29 2013-05-15 承德曼曼食品有限公司 Mushroom flavor sauce and manufacturing process thereof
CN103251029A (en) * 2013-04-27 2013-08-21 马俊 Spicy maocao fish sauce
CN103385451A (en) * 2013-06-26 2013-11-13 陈键 Nutritious and delicious seafood sauce and production method thereof
CN103598570A (en) * 2013-11-15 2014-02-26 江南大学 Novel fish sauce processing method
CN104489621A (en) * 2014-12-10 2015-04-08 张翔 Soybean meat sauce containing traditional Chinese medicine ingredients
CN107890076A (en) * 2017-10-18 2018-04-10 泰州鼎煊食品有限公司 A kind of fish meat paste and preparation method thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102488182A (en) * 2011-11-22 2012-06-13 浙江山水郎食品有限公司 Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers
CN102907658A (en) * 2012-10-08 2013-02-06 泰祥集团技术开发有限公司 Processing method of pork paste with mushroom
CN103099189A (en) * 2013-01-29 2013-05-15 承德曼曼食品有限公司 Mushroom flavor sauce and manufacturing process thereof
CN103251029A (en) * 2013-04-27 2013-08-21 马俊 Spicy maocao fish sauce
CN103385451A (en) * 2013-06-26 2013-11-13 陈键 Nutritious and delicious seafood sauce and production method thereof
CN103598570A (en) * 2013-11-15 2014-02-26 江南大学 Novel fish sauce processing method
CN104489621A (en) * 2014-12-10 2015-04-08 张翔 Soybean meat sauce containing traditional Chinese medicine ingredients
CN107890076A (en) * 2017-10-18 2018-04-10 泰州鼎煊食品有限公司 A kind of fish meat paste and preparation method thereof

Cited By (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106616521A (en) * 2016-09-14 2017-05-10 安徽宝恒农业有限公司 Sugar palm fruit-flavored Rhodeus sinensis roll
CN106666468A (en) * 2016-09-14 2017-05-17 安徽宝恒农业有限公司 Rhodeinae health-care fish sauce with bamboo fungus flavor
CN106578960A (en) * 2016-09-30 2017-04-26 南陵县石斛产业协会 Broad bean paste with wintersweet flower flavor and preparation method thereof
CN106539063A (en) * 2016-10-21 2017-03-29 安徽联喆玉竹有限公司 The preparation method that a kind of mushroom local flavor Gu ridicules meat pulp
CN106539062A (en) * 2016-10-21 2017-03-29 安徽联喆玉竹有限公司 A kind of preparation method of flower of hyacinth dolichos local flavor sculpins sauce
CN106562389A (en) * 2016-10-21 2017-04-19 安徽联喆玉竹有限公司 Making method of Gymnadenia conopsea-flavor crayfish meat pulp
CN106666664A (en) * 2016-10-21 2017-05-17 安徽联喆玉竹有限公司 Haliotis asinine meat paste with alternanthera bettzickiana flavor
CN106616875A (en) * 2016-10-21 2017-05-10 安徽联喆玉竹有限公司 Papaya-flavored spicy pearl gourami paste
CN106616874A (en) * 2016-10-21 2017-05-10 安徽联喆玉竹有限公司 Hyacinth bean flower-flavored sculpins paste
CN106539060A (en) * 2016-10-21 2017-03-29 安徽联喆玉竹有限公司 A kind of manufacture method of Herba Eriae Graminifoliae local flavor starfish meat pulp
CN106539059A (en) * 2016-10-21 2017-03-29 安徽联喆玉竹有限公司 A kind of manufacture method of red greenweed local flavor ear Bao meat pulp
CN106722792A (en) * 2016-11-09 2017-05-31 南陵百绿汇农业科技有限公司 A kind of peppery Shishou alec of elm mushroom local flavor and preparation method thereof
CN106360651A (en) * 2016-11-24 2017-02-01 安徽联喆玉竹有限公司 Poria cocos flavor spicy agelastes meleagrides sauce and preparation method
CN106616877A (en) * 2016-11-24 2017-05-10 安徽联喆玉竹有限公司 Poria cocos-flavored spicy guinea fowl paste
CN106722800A (en) * 2016-11-24 2017-05-31 南陵百绿汇农业科技有限公司 A kind of florists chrysanthemum leaf local flavor perch sauce and preparation method
CN106722384A (en) * 2016-11-24 2017-05-31 南陵百绿汇农业科技有限公司 A kind of beechey fig root local flavor huge legendary turtle spends alec and preparation method
CN106666657A (en) * 2016-12-07 2017-05-17 安徽省葛根生产力促进中心有限公司 Persimmon calyx flavored luciobrama macrocephalus sauce
CN106666658A (en) * 2016-12-07 2017-05-17 安徽省葛根生产力促进中心有限公司 Sieve sedge flavored blunt-snout bream sauce
CN106690257A (en) * 2016-12-09 2017-05-24 安徽金钗石斛有限公司 Bamboo shaving flavored spicy spider crab paste and production method thereof
CN106690262A (en) * 2016-12-24 2017-05-24 南陵县皖南野生葛研究所 Fine-stemmed dendrobium flavor Chinese herring meat sweet sauce
CN106722823A (en) * 2016-12-24 2017-05-31 南陵县皖南野生葛研究所 A kind of Kiwi berry rattan Feng Wei Yi alec
CN106723039A (en) * 2016-12-24 2017-05-31 南陵县皖南野生葛研究所 A kind of black meal fruit local flavor rice alec

Also Published As

Publication number Publication date
CN106690258A (en) 2017-05-24

Similar Documents

Publication Publication Date Title
CN103404839B (en) Wild vegetable sauce and making method thereof
CN102742911B (en) Enzyme herbal tea and preparation method thereof
CN103141679B (en) Composite sheep feed containing Chinese medicinal herbs
CN102090668B (en) Nutritional dried squids and processing method thereof
CN103141681B (en) Composite chicken feed containing Chinese medicinal herbs
CN103141683B (en) Composite pig feed containing Chinese medicinal herbs
CN106665765A (en) Calcium fruit biscuit with lysimachia christinae hance flavor
CN101209117B (en) Chafing dish bottom flavorings and preparation method
CN103141678B (en) Composite goose feed containing Chinese medicinal herbs
CN103005302A (en) Preparation method of sticky rice dumplings
CN103891513A (en) Selenium-rich and zinc-rich lepidium meyenii planting method and lepidium meyenii products
CN105815717A (en) Vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam
CN101744312A (en) Production method of traditional Chinese medicine marinated eggs with health care function
CN104171203A (en) Pear herbal tea as well as preparation method and application thereof
CN103689537A (en) Ass meat black bean sauce and preparation method thereof
CN103141682B (en) Composite duck feed containing Chinese medicinal herbs
CN1220114A (en) Special flavour roasted fish and its preparing method
CN102934813B (en) Marinating processing technique for poultry food
CN102987342A (en) Method for preparing spicy food containing kelp and sour bamboo shoots
CN105230989A (en) Chicken feed and application thereof
CN106666516A (en) Manilkara zapodilla can with mellow flavor and fabrication method thereof
CN105211680A (en) A kind of preparation method spending anchor root tuber of aromatic turmeric tomato jam
CN104222986B (en) Chafing dish bottom flavorings and preparation method thereof
CN103859337A (en) Spice bag for eliminating smell of mutton
CN105559016A (en) Method for manufacturing shrike meat paste with rhizoma atractylodis flavor

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
WW01 Invention patent application withdrawn after publication

Application publication date: 20160525

WW01 Invention patent application withdrawn after publication