CN105962154A - Salted instant dried hemisalanx prognathus capable of clearing heat and nourishing lung and preparation method of salted instant dried hemisalanx prognathus - Google Patents
Salted instant dried hemisalanx prognathus capable of clearing heat and nourishing lung and preparation method of salted instant dried hemisalanx prognathus Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title abstract description 4
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- 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
- 241000969495 Hemisalanx Species 0.000 claims description 47
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- TVQGDYNRXLTQAP-UHFFFAOYSA-N ethyl heptanoate Chemical compound CCCCCCC(=O)OCC TVQGDYNRXLTQAP-UHFFFAOYSA-N 0.000 claims description 6
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- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
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- 244000273928 Zingiber officinale Species 0.000 abstract description 3
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- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 231100000678 Mycotoxin Toxicity 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
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- 230000007547 defect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
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- 229910052698 phosphorus Inorganic materials 0.000 description 1
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- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
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- 235000019515 salmon Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
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- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
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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 salted instant dried hemisalanx prognathus capable of clearing heat and nourishing the lung and a preparation method of the salted instant dried hemisalanx prognathus. The salted instant dried hemisalanx prognathus is prepared from the following raw materials in parts by weight: 500-550 parts of hemisalanx prognathus, 10-12 parts of iodized salt, 15-18 parts of white granulated sugar, 50-60 parts of Baijiu, 10-12 parts of ginger powder, 30-35 parts of mashed garlic, 8-9 parts of rhizoma coptidis, 5-6 parts of radix salviae miltiorrhizae, 20-23 parts of grape seed oil, 50-60 parts of pyrus ussuriensis fruit juice, 6-7 parts of radix puerariae, 30-35 parts of mashed loquat fruits, 100-120 parts of coconut milk, 30-35 parts of pickled ginger granules, 8-9 parts of fritillary bulbs and 30-35 parts of rice wine. The prepared hemisalanx prognathus product disclosed by the invention is rich in fragrance, crisp in bones, fragrant in meat, moderate in salty taste, chewy, free from fishy smell, plump in shape, is prevented from shrinking and curling, and fresh, fragrant, crisp and delicious.
Description
Technical field
The present invention relates to the instant Hemisalanx of salt and do technical field, particularly relate to a kind of instant Hemisalanx of clearing heat and moistening lung salt and do and preparation method thereof.
Background technology
Hemisalanx (Hemisalanx
Prognathus) it is under the jurisdiction of salmon shape mesh, Salangidae, has 2 subfamilies, 6 genus, nearly 20 kinds, in being distributed in, day, Korea Spro, E Deng state.The fine and tender taste of Hemisalanx, pure white, delicious, overall edible (i.e. internal organs, head, fin etc. do not remove, overall edible), confirmed as a kind of natural " life prolonging food " by international threpsology at present.Therefore have again " long-lived fine work ", the laudatory title of " fish ginseng ".Hemisalanx belongs to the nutritional labelings such as high protein and low fat food, every 100g 8.2g in protein, fat 0.3g, carbohydrate 0.5g, heat 176kJ, calcium 258mg, phosphorus 102mg, ferrum 0.5mg, and thiamine, riboflavin, nicotinic acid.Due to its region and the restriction from the easy death characteristics of water own, the processing mode major part causing the most relevant Hemisalanx is all freeze cutting, domestic also dries, to dry the Hemisalanx into being referred to as " swallow does " dry, and the report about Hemisalanx deep processing is fewer.The domestic deep processing about Hemisalanx reports have: Shen Xueming, Huang Weidong article in inquired into the research about Hemisalanx quick-freezing technique；In " production technology of Hemisalanx tartar sauce " literary composition of Hu Jingli, Xia Qile, with alkaline protease enzymolysis Hemisalanx Fructus Capsici sauce and tomato sauce as raw material, with starch as thickening agent, process Salangid paste；Yang Rende, in " Processing Technic of Fried & Popped Whitebait " literary composition, has inquired into the technique of Hemisalanx frying-expansion.From the point of view of deep processing, Icefish Resource is far from making full use of.Traditional Hemisalanx processing mode uses Exposure to Sunlight or hot air drying mode, although these processing mode costs are relatively low, but relatively big to the destructiveness of nutritional labeling, outward appearance and the matter structure of Hemisalanx, the product obtained is shrivelled, jaundice.Vacuum lyophilization mode is relatively costly due to it, is suitable for the product of high value.The high-quality that Hemisalanx is had conforms exactly to requirement, and vacuum lyophilization can preferably keep its original profile, and destroys less to itself color and nutritional labeling.The making difficulty that i.e. Sal dried fish mainly faces: one is that the muscle fiber oppressed is short, and proteinaceous tissue is loosely organized, and water content is the most, if direct fresh fish carries out salt, fish block is quickly baked, and the flesh of fish bursts, color and luster is relatively white, without chewing strength, lacks the peculiar flavour of salt food；Two is that the protein that fish skin contains is mainly the collagen protein of macromole and the composition of mucopolysaccharide, in grume during high temp. salt, easily sticks together with rice paper, causes fish skin damaged, the impact i.e. overall appearance of Sal dried fish；Three is the bilgy odour that fresh-water fishes itself have.Dried fish is as a kind of traditional food, making and in storage easily by mould contamination, then the mycotoxin produced creates potential hazard to the public health health of consumer, the dried fish food of the relieved use of consumer is allowed for preferably producing, the present invention processes dried fish with now with the current electrolyzed alkaline water, and effective and safety remains without chemical composition.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of instant Hemisalanx of clearing heat and moistening lung salt does.
The present invention is achieved by the following technical solutions:
A kind of instant Hemisalanx of clearing heat and moistening lung salt does, and is made up of following raw materials in part by weight:
Hemisalanx 500-550, iodine salt 10-12, white sugar 15-18, Chinese liquor 50-60, Rhizoma Zingiberis Recens powder 10-12, mashed garlic 30-35, Rhizoma Coptidis 8-9, Radix Salviae Miltiorrhizae 5-6, Oleum Vitis viniferae 20-23, Pyrusussuriensis juice 50-60, Radix Puerariae 6-7, Folium Eriobotryae puree 30-35, coconut juice 100-120, Rhizoma Zingiberis Recens (pickled) grain 30-35, Bulbus Fritillariae Uninbracteatae 8-9, rice wine 30-35.
Described a kind of instant Hemisalanx of clearing heat and moistening lung salt does, and is made up of the following step:
1) the fresh Hemisalanx of 12-15cm of uniform size, is selected, clean and remove surface viscous liquid, it is subsequently added iodine salt and Chinese liquor is grabbed even, add suitable quantity of water and make liquid-immersed fish body, immersion is pickled and is made it lose vigor, and then liquid is removed in control, adds white sugar, Rhizoma Zingiberis Recens powder, mashed garlic, make it be sufficiently mixed, be placed in 4-6 DEG C of environment and stand 3-5 hour；
2), mixing addition terrine by after Rhizoma Coptidis, Radix Salviae Miltiorrhizae, Radix Puerariae, the cleaning of Bulbus Fritillariae Uninbracteatae hot water with rice wine, add 10-15 times amount water, slow fire heats so that it is be concentrated into the 1/2-3 of total amount, pours out filtering residue, collects decoction；
3), Folium Eriobotryae puree and Pyrusussuriensis juice, coconut juice are mixed and heated to 60-65 DEG C, and decoction collected by step 1 gains and step 2 is sequentially placed into, in 30-35 DEG C of constant temperature sealing 1-2 days；
4), step 3 gained Hemisalanx hanging being got up, blot excess surface moisture, put into freeze drying box, evacuation is dried, 4-5 hour；
5), step 4 is done entire body through the Hemisalanx of temperature-variable drying and coat Oleum Vitis viniferae, in the strip cage that coherent threading stainless steel silk is weaved into, the shapes and sizes of cage are coincide with the size of fish and shape, sprinkle Rhizoma Zingiberis Recens (pickled) grain, and after lid compresses, layer 2-3 rice paper is wrapped up in outside, the pot being covered with one layer of 2-3cm thickness crude salt is put in arrangement, tamp with crude salt between each cage, cover pot cover, heat salt, control cooking bottom temperature 130-150 DEG C, altogether salt 1.5-2.5 hour；
6), by dry for the step 5 gained Hemisalanx electrolysis 2.5-3g/LNaCL solution gained aqueous alkaline electrolyte putting into existing system, making that Hemisalanx is dry to be totally submerged under it, room temperature shaking table processes 25-30 minute, takes out and dries rear inflated with nitrogen packaging.
The invention have the advantage that
1, present invention Rhizoma Zingiberis Recens processes Hemisalanx, and the flesh of fish is not only had and well goes raw meat effect by Rhizoma Zingiberis Recens, and Ginger Protease can also increase the palatability of dried fish by aminosal, and makes i.e. Sal dried fish aromatic flavor by salt, has unique salt fragrance.
2, the Hemisalanx product aromatic flavor that the present invention produces, the crisp meat of bone is fragrant, and saline taste is moderate, chews strength and without fishy smell, and build is full, and not shrinkage crimps, fresh fragrant palatable crisp.
3, fish block and salt are separated by present invention rice paper, and minimizing salt remains in fish surface affects sense organ, reduce fish body salinity simultaneously, keep moderately salted.
4, a kind of instant Hemisalanx of clearing heat and moistening lung salt of the present invention does, and is handled up iodine salt and Chinese liquor by fresh Hemisalanx so that it is fully cleaned and pickle, and keeps again the complete of fish body.
5, a kind of instant Hemisalanx of clearing heat and moistening lung salt of the present invention does, by impregnating with concentrated solutions such as Rhizoma Coptidis, Radix Salviae Miltiorrhizae, Radix Puerariae, Bulbus Fritillariae Uninbracteataes so that it is contained effective ingredient has heat clearing away, lung moistening, the intestines and stomach coordinating, anti-ageing health-care effect of waiting for a long time.
Detailed description of the invention
A kind of instant Hemisalanx of clearing heat and moistening lung salt does, and is made up of following raw materials in part by weight:
Hemisalanx 500, iodine salt 10, white sugar 15, Chinese liquor 50, Rhizoma Zingiberis Recens powder 10, mashed garlic 30, Rhizoma Coptidis 8, Radix Salviae Miltiorrhizae 5, Oleum Vitis viniferae 20, Pyrusussuriensis juice 50, Radix Puerariae 6, Folium Eriobotryae puree 30, coconut juice 100, Rhizoma Zingiberis Recens (pickled) grain 30, Bulbus Fritillariae Uninbracteatae 8, rice wine 30.
Described a kind of instant Hemisalanx of clearing heat and moistening lung salt does, and is made up of the following step:
1) the fresh Hemisalanx of 15cm of uniform size, is selected, clean and remove surface viscous liquid, it is subsequently added iodine salt and Chinese liquor is grabbed even, add suitable quantity of water and make liquid-immersed fish body, immersion is pickled and is made it lose vigor, and then liquid is removed in control, adds white sugar, Rhizoma Zingiberis Recens powder, mashed garlic, make it be sufficiently mixed, be placed in 4 DEG C of environment and stand 3 hours；
2), mixing addition terrine by after Rhizoma Coptidis, Radix Salviae Miltiorrhizae, Radix Puerariae, the cleaning of Bulbus Fritillariae Uninbracteatae hot water with rice wine, add 10 times amount water, slow fire heats so that it is be concentrated into the 1/2 of total amount, pours out filtering residue, collects decoction；
3), Folium Eriobotryae puree and Pyrusussuriensis juice, coconut juice are mixed and heated to 60 DEG C, and decoction collected by step 1 gains and step 2 is sequentially placed into, in 30 DEG C of constant temperature sealings 1 day；
4), step 3 gained Hemisalanx hanging being got up, blot excess surface moisture, put into freeze drying box, evacuation is dried, 5 hours；
5), step 4 is done entire body through the Hemisalanx of temperature-variable drying and coat Oleum Vitis viniferae, in the strip cage that coherent threading stainless steel silk is weaved into, the shapes and sizes of cage are coincide with the size of fish and shape, sprinkle Rhizoma Zingiberis Recens (pickled) grain, and after lid compresses, 3 layers of rice paper are wrapped up in outside, the pot being covered with one layer of 3cm thickness crude salt is put in arrangement, tamp with crude salt between each cage, cover pot cover, heat salt, control cooking bottom temperature 130 DEG C, altogether salt 2 hours；
6), by dry for the step 5 gained Hemisalanx electrolysis 2.5g/L NaCL solution gained aqueous alkaline electrolyte putting into existing system, making that Hemisalanx is dry to be totally submerged under it, room temperature shaking table processes 30 minutes, takes out and dries rear inflated with nitrogen packaging.
Claims (2)
1. the instant Hemisalanx of clearing heat and moistening lung salt does, it is characterised in that be made up of following raw materials in part by weight:
Hemisalanx 500-550, iodine salt 10-12, white sugar 15-18, Chinese liquor 50-60, Rhizoma Zingiberis Recens powder 10-12, mashed garlic 30-35, Rhizoma Coptidis 8-9, Radix Salviae Miltiorrhizae 5-6, Oleum Vitis viniferae 20-23, Pyrusussuriensis juice 50-60, Radix Puerariae 6-7, Folium Eriobotryae puree 30-35, coconut juice 100-120, Rhizoma Zingiberis Recens (pickled) grain 30-35, Bulbus Fritillariae Uninbracteatae 8-9, rice wine 30-35.
A kind of instant Hemisalanx of clearing heat and moistening lung salt the most according to claim 1 does, it is characterised in that be made up of the following step:
1) the fresh Hemisalanx of 12-15cm of uniform size, is selected, clean and remove surface viscous liquid, it is subsequently added iodine salt and Chinese liquor is grabbed even, add suitable quantity of water and make liquid-immersed fish body, immersion is pickled and is made it lose vigor, and then liquid is removed in control, adds white sugar, Rhizoma Zingiberis Recens powder, mashed garlic, make it be sufficiently mixed, be placed in 4-6 DEG C of environment and stand 3-5 hour；
2), mixing addition terrine by after Rhizoma Coptidis, Radix Salviae Miltiorrhizae, Radix Puerariae, the cleaning of Bulbus Fritillariae Uninbracteatae hot water with rice wine, add 10-15 times amount water, slow fire heats so that it is be concentrated into the 1/2-3 of total amount, pours out filtering residue, collects decoction；
3), Folium Eriobotryae puree and Pyrusussuriensis juice, coconut juice are mixed and heated to 60-65 DEG C, and decoction collected by step 1 gains and step 2 is sequentially placed into, in 30-35 DEG C of constant temperature sealing 1-2 days；
4), step 3 gained Hemisalanx hanging being got up, blot excess surface moisture, put into freeze drying box, evacuation is dried, 4-5 hour；
5), step 4 is done entire body through the Hemisalanx of temperature-variable drying and coat Oleum Vitis viniferae, in the strip cage that coherent threading stainless steel silk is weaved into, the shapes and sizes of cage are coincide with the size of fish and shape, sprinkle Rhizoma Zingiberis Recens (pickled) grain, and after lid compresses, layer 2-3 rice paper is wrapped up in outside, the pot being covered with one layer of 2-3cm thickness crude salt is put in arrangement, tamp with crude salt between each cage, cover pot cover, heat salt, control cooking bottom temperature 130-150 DEG C, altogether salt 1.5-2.5 hour；
6), by dry for the step 5 gained Hemisalanx electrolysis 2.5-3g/L putting into existing system
In NaCL solution gained aqueous alkaline electrolyte, making that Hemisalanx is dry to be totally submerged under it, room temperature shaking table processes 25-30 minute, takes out and dries rear inflated with nitrogen packaging.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610171158.4A CN105962154A (en) | 2016-03-24 | 2016-03-24 | Salted instant dried hemisalanx prognathus capable of clearing heat and nourishing lung and preparation method of salted instant dried hemisalanx prognathus |
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| CN201610171158.4A CN105962154A (en) | 2016-03-24 | 2016-03-24 | Salted instant dried hemisalanx prognathus capable of clearing heat and nourishing lung and preparation method of salted instant dried hemisalanx prognathus |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912126A (en) * | 2010-08-17 | 2010-12-15 | 刘富来 | Instant salt baked fish processing method |
| CN104223186A (en) * | 2014-10-20 | 2014-12-24 | 倪群 | Vinous black jujube whitebait dry and preparation method thereof |
| CN104286961A (en) * | 2014-10-20 | 2015-01-21 | 倪群 | Dried lung-heat clearing pig brain silver fish and preparation method thereof |
| CN105361001A (en) * | 2015-11-20 | 2016-03-02 | 武汉市水产科学研究所 | Method for producing de-fishy low-salt half-dry freshwater fish |
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2016
- 2016-03-24 CN CN201610171158.4A patent/CN105962154A/en active Pending
Patent Citations (4)
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Application publication date: 20160928 |