CN105995641A - Moringa oleifera leaf lipid-lowering and weight-losing breaded fish stick and making method thereof - Google Patents

Moringa oleifera leaf lipid-lowering and weight-losing breaded fish stick and making method thereof Download PDF

Info

Publication number
CN105995641A
CN105995641A CN201610436877.4A CN201610436877A CN105995641A CN 105995641 A CN105995641 A CN 105995641A CN 201610436877 A CN201610436877 A CN 201610436877A CN 105995641 A CN105995641 A CN 105995641A
Authority
CN
China
Prior art keywords
parts
fish
weight
moringa
fish scale
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
CN201610436877.4A
Other languages
Chinese (zh)
Inventor
单正宏
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.)
Wuhu Hongyang Food Co Ltd
Original Assignee
Wuhu Hongyang Food Co Ltd
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 Wuhu Hongyang Food Co Ltd filed Critical Wuhu Hongyang Food Co Ltd
Priority to CN201610436877.4A priority Critical patent/CN105995641A/en
Publication of CN105995641A publication Critical patent/CN105995641A/en
Pending legal-status Critical Current

Links

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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/03Acidophilus

Abstract

The invention discloses a moringa oleifera leaf lipid-lowering and weight-losing breaded fish stick. The breaded fish stick is made from, by weight, 180-200 parts of freshwater fish, 50-60 parts of streaky pork, 18-20 parts of starch, 10-14 parts of moringa oleifera leaves, 16-20 parts of carrots, 7-10 parts of Agaricus blazei murrill, 2-4 parts of edible bamboo charcoal powder, 1-2 parts of casoid flour, 20-25 parts of aloe creme, 10-14 parts of orange juice, 4-6 parts of polygonum cuspidatum, 2-3 parts of rhizoma alismatis, 3-5 parts of radix curcumae longae, 5-6 parts of table salt, 10-12 parts of guar gum and a proper amount of lactobacillus acidophilus. The breaded fish stick is smooth in taste and good in elasticity and gel property; by decocting scales and traditional Chinese medicines, on one hand, a fish product is sufficiently used and nutrition is enhanced, and on the other hand, the smell and taste of scales and traditional Chinese medicines can be neutralized and body absorption is easier after fermentation treatment. Added moringa oleifera leaves, carrots and other materials are rich and comprehensive in nutrient and has a good lipid-lowering and weight-losing effect when matched with polygonum cuspidatum and rhizoma alismatis.

Description

A kind of leaf of Moringa lowering blood-fat and reducing weight breaded fish stick and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of leaf of Moringa lowering blood-fat and reducing weight breaded fish stick and preparation side thereof Method.
Background technology
Breaded fish stick is with fish as raw material, through adopt meat, rinse, be dehydrated, Minced Steak, stirring, seasoning, steam, the operation such as cooling is made Product, fine and tender taste high resilience, there is the fragrance of fresh fish and without fishy smell, taste can be allocated according to personal like.Fish Cake is nutritious, and rich in high-quality protein, be easily absorbed by the body utilization, fatty less, and mostly is unsaturated fatty acid, to prevention Cardiovascular disease, regulation blood fat, reduction blood cholesterol level and platelet aggregation etc. have important function, can also promote simultaneously Enter brain cell development, nourishing the brain and improving intelligence.Owing to breaded fish stick is to steam and ripe, fried without pan-fried stir-fry, so nutrient substance loss is less, rich Containing the plurality of inorganic salt of vitamin A, D, B1, B2 and needed by human, it it is the nutrition delicacies meeting modern's way to keep in good health.
China is the cultivation big country of fresh-water fishes, and yield is the most at the forefront in the world, but according to traditional consumption habit, fresh-water fishes base This comes into the market with fresh and alive form, and processed goods is very little, only accounts for about the 3% of total output.Fresh-water fishes are inexpensive, deep processing Degree is the lowest, and this is the main cause that fresh-water fishes are considered as Optimization of Low Value Fish.The consequence of this low value causes fishman to increase production not exactly Increase income, seriously compromise the enthusiasm of fishman, be unfavorable for the development of China's pisciculture.Intensive processing and comprehensive utilization to fresh-water fishes With, low value is converted into high level, is an important research direction of present food service industry.
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 leaf of Moringa lowering blood-fat and reducing weight breaded fish stick and system thereof Preparation Method.
The present invention is achieved by the following technical solutions:
A kind of leaf of Moringa lowering blood-fat and reducing weight breaded fish stick, is prepared by the raw materials in: fresh-water fishes 180-200, streaky bacon 50- 60, starch 18-20, leaf of Moringa 10-14, Radix Dauci Sativae 16-20, Agaricus blazei Murrill 7-10, edible bamboo charcoal paste powder 2-4, casoid flour 1-2, Aloe Cream 20-25, orange juice 10-14, Rhizoma Polygoni Cuspidati 4-6, Rhizoma Alismatis 2-3, Rhizoma Curcumae Longae 3-5, edible salt 5-6, guar gum 10-12, bacillus acidophilus fit Amount.
The preparation method of described a kind of leaf of Moringa lowering blood-fat and reducing weight breaded fish stick, comprises the following steps:
(1) selected fresh-water fishes are removed fish head, internal organs and fish scale afterwash, stay fish scale standby, the flesh of fish after then cleaning Put in cutmixer with streaky bacon and blend, obtain mixed meat standby;
(2) add the decocting in water 60-70min of 8-10 times after being cleaned by fish scale together with Rhizoma Polygoni Cuspidati, Rhizoma Alismatis, Rhizoma Curcumae Longae, filter out fish scale and medicine After slag, filtrate is continued heating to concentrate, pulverize after finally carrying out lyophilization, obtain the fish scale jelly dry powder that keeps healthy;
(3) carry out, after leaf of Moringa, Radix Dauci Sativae, Agaricus blazei Murrill being cleaned, processs that homogenize, the water of weight and the fish scale that keeps healthy such as be subsequently adding Lyophilized powder, through 110-120 DEG C of autoclave sterilization 15-20min, first regulating mixture pH after being then cooled to 35-37 DEG C is 6, Then the bacillus acidophilus after overactivation accessing 5-6% is fermented 8-20h, carries out ultramicronising pulverizing, sought after dried Support fish scale jelly ferment;
(4) mixed meat is put in meat mill, add blend 25-30min after starch and edible salt, then add nutrition fish Squama freezes ferment, edible bamboo charcoal paste powder, casoid flour, aloe ointment, orange juice, guar gum, puts into mould, so after continuing blend 15-20min After in the water-bath of 35-40 DEG C place 50-60min molding;
(5) breaded fish stick after molding is put in steam box, at a temperature of 85-90 DEG C heat 25-30min, after natural cooling according to Packing instructions are vacuum-packed after being cut into small pieces, and carry out cold preservation, to obtain final product after high temperature sterilize.
The invention have the advantage that the breaded fish stick delicate mouthfeel of the present invention, elasticity, gelation are good, are boiled by fish scale together with Chinese medicine System, on the one hand takes full advantage of fishery-ies product, enhances nutrition, on the other hand can neutralize abnormal smells from the patient each other and mouthfeel, Er Qiejin Go after fermentation process more easily absorption of human body.The materials such as the leaf of Moringa of interpolation, Radix Dauci Sativae are nutritious comprehensively, with Rhizoma Polygoni Cuspidati, pool Rushing down together arranges in pairs or groups also has the effect of good lowering blood-fat and reducing weight.
Detailed description of the invention
A kind of leaf of Moringa lowering blood-fat and reducing weight breaded fish stick, is made up of the raw material of following weight portion (kg): fresh-water fishes 180, streaky bacon 50, starch 18, leaf of Moringa 10, Radix Dauci Sativae 16, Agaricus blazei Murrill 7, edible bamboo charcoal paste powder 2, casoid flour 1, aloe ointment 20, orange juice 10, Rhizoma Polygoni Cuspidati 4, Rhizoma Alismatis 2, Rhizoma Curcumae Longae 3, edible salt 5, guar gum 10, bacillus acidophilus are appropriate.
The preparation method of described a kind of leaf of Moringa lowering blood-fat and reducing weight breaded fish stick, comprises the following steps:
(1) selected fresh-water fishes are removed fish head, internal organs and fish scale afterwash, stay fish scale standby, the flesh of fish after then cleaning Put in cutmixer with streaky bacon and blend, obtain mixed meat standby;
(2) the decocting in water 60min of 8 times is added after being cleaned by fish scale together with Rhizoma Polygoni Cuspidati, Rhizoma Alismatis, Rhizoma Curcumae Longae, will after filtering out fish scale and medicinal residues Filtrate is continued heating and is concentrated, and pulverizes, obtain the fish scale jelly dry powder that keeps healthy after finally carrying out lyophilization;
(3) carry out, after leaf of Moringa, Radix Dauci Sativae, Agaricus blazei Murrill being cleaned, processs that homogenize, the water of weight and the fish scale that keeps healthy such as be subsequently adding Lyophilized powder, through 110 DEG C of autoclave sterilization 15min, first regulating mixture pH after being then cooled to 35 DEG C is 6, then accesses 5% The bacillus acidophilus after overactivation ferment 8h, carry out ultramicronising pulverizing after dried, obtain nutrition fish scale jelly ferment;
(4) mixed meat is put in meat mill, add blend 25min after starch and edible salt, then add nutrition fish scale Freeze ferment, edible bamboo charcoal paste powder, casoid flour, aloe ointment, orange juice, guar gum, put into mould after continuing blend 15min, then exist The water-bath of 35 DEG C is placed 50min molding;
(5) breaded fish stick after molding is put in steam box, at a temperature of 85 DEG C, heat 25min, want according to packaging after natural cooling Ask and be vacuum-packed after being cut into small pieces, carry out cold preservation after high temperature sterilize, to obtain final product.

Claims (2)

1. a leaf of Moringa lowering blood-fat and reducing weight breaded fish stick, it is characterised in that be prepared by the raw materials in: fresh-water fishes 180-200, Streaky bacon 50-60, starch 18-20, leaf of Moringa 10-14, Radix Dauci Sativae 16-20, Agaricus blazei Murrill 7-10, edible bamboo charcoal paste powder 2-4, cheese egg White lead 1-2, aloe ointment 20-25, orange juice 10-14, Rhizoma Polygoni Cuspidati 4-6, Rhizoma Alismatis 2-3, Rhizoma Curcumae Longae 3-5, edible salt 5-6, guar gum 10-12, Bacillus acidophilus is appropriate.
The preparation method of a kind of leaf of Moringa lowering blood-fat and reducing weight breaded fish stick the most according to claim 1, it is characterised in that include following Step:
(1) selected fresh-water fishes are removed fish head, internal organs and fish scale afterwash, stay fish scale standby, the flesh of fish after then cleaning Put in cutmixer with streaky bacon and blend, obtain mixed meat standby;
(2) add the decocting in water 60-70min of 8-10 times after being cleaned by fish scale together with Rhizoma Polygoni Cuspidati, Rhizoma Alismatis, Rhizoma Curcumae Longae, filter out fish scale and medicine After slag, filtrate is continued heating to concentrate, pulverize after finally carrying out lyophilization, obtain the fish scale jelly dry powder that keeps healthy;
(3) carry out, after leaf of Moringa, Radix Dauci Sativae, Agaricus blazei Murrill being cleaned, processs that homogenize, the water of weight and the fish scale that keeps healthy such as be subsequently adding Lyophilized powder, through 110-120 DEG C of autoclave sterilization 15-20min, first regulating mixture pH after being then cooled to 35-37 DEG C is 6, Then the bacillus acidophilus after overactivation accessing 5-6% is fermented 8-20h, carries out ultramicronising pulverizing, sought after dried Support fish scale jelly ferment;
(4) mixed meat is put in meat mill, add blend 25-30min after starch and edible salt, then add nutrition fish Squama freezes ferment, edible bamboo charcoal paste powder, casoid flour, aloe ointment, orange juice, guar gum, puts into mould, so after continuing blend 15-20min After in the water-bath of 35-40 DEG C place 50-60min molding;
(5) breaded fish stick after molding is put in steam box, at a temperature of 85-90 DEG C heat 25-30min, after natural cooling according to Packing instructions are vacuum-packed after being cut into small pieces, and carry out cold preservation, to obtain final product after high temperature sterilize.
CN201610436877.4A 2016-06-20 2016-06-20 Moringa oleifera leaf lipid-lowering and weight-losing breaded fish stick and making method thereof Pending CN105995641A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610436877.4A CN105995641A (en) 2016-06-20 2016-06-20 Moringa oleifera leaf lipid-lowering and weight-losing breaded fish stick and making method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610436877.4A CN105995641A (en) 2016-06-20 2016-06-20 Moringa oleifera leaf lipid-lowering and weight-losing breaded fish stick and making method thereof

Publications (1)

Publication Number Publication Date
CN105995641A true CN105995641A (en) 2016-10-12

Family

ID=57089174

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610436877.4A Pending CN105995641A (en) 2016-06-20 2016-06-20 Moringa oleifera leaf lipid-lowering and weight-losing breaded fish stick and making method thereof

Country Status (1)

Country Link
CN (1) CN105995641A (en)

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101301091A (en) * 2008-07-04 2008-11-12 张海波 Health care minced fish and preparation thereof
CN101485473A (en) * 2009-01-20 2009-07-22 湘潭大学 Fish meat emulsion fermented with mixed bacteria based on lactobacillus and preparation method thereof
CN102028262A (en) * 2010-12-05 2011-04-27 浙江山水郎食品有限公司 Method for producing leisure crisp particles by compounding minced freshwater fish and fruit and vegetable juice
CN103622077A (en) * 2013-12-11 2014-03-12 江强 Flavor fish cake taking fish and pork as main raw material and manufacture method thereof
CN103766975A (en) * 2014-02-24 2014-05-07 湘潭大学 Fermented-flavor tea fish sausage and processing method thereof
CN104256728A (en) * 2014-10-16 2015-01-07 广西大学 Nutritious fish cake with long shelf-life
CN104432242A (en) * 2014-12-22 2015-03-25 郭瑞英 Fish ball with yin-nourishing effect and preparation method of fish ball
CN104544122A (en) * 2014-12-31 2015-04-29 黄冈职业技术学院 Kidney-benefiting fish cake and preparation method thereof
CN105192832A (en) * 2015-11-07 2015-12-30 三株福尔制药有限公司 Composition of probiotic fermented horseradish tree leaves as well as preparation method and application of composition
CN105249257A (en) * 2015-07-22 2016-01-20 六安龙翔美食王禽业有限公司 Wild vegetable-containing goose fat liver ball with effects of reducing blood pressure and blood fat and preparation method thereof

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101301091A (en) * 2008-07-04 2008-11-12 张海波 Health care minced fish and preparation thereof
CN101485473A (en) * 2009-01-20 2009-07-22 湘潭大学 Fish meat emulsion fermented with mixed bacteria based on lactobacillus and preparation method thereof
CN102028262A (en) * 2010-12-05 2011-04-27 浙江山水郎食品有限公司 Method for producing leisure crisp particles by compounding minced freshwater fish and fruit and vegetable juice
CN103622077A (en) * 2013-12-11 2014-03-12 江强 Flavor fish cake taking fish and pork as main raw material and manufacture method thereof
CN103766975A (en) * 2014-02-24 2014-05-07 湘潭大学 Fermented-flavor tea fish sausage and processing method thereof
CN104256728A (en) * 2014-10-16 2015-01-07 广西大学 Nutritious fish cake with long shelf-life
CN104432242A (en) * 2014-12-22 2015-03-25 郭瑞英 Fish ball with yin-nourishing effect and preparation method of fish ball
CN104544122A (en) * 2014-12-31 2015-04-29 黄冈职业技术学院 Kidney-benefiting fish cake and preparation method thereof
CN105249257A (en) * 2015-07-22 2016-01-20 六安龙翔美食王禽业有限公司 Wild vegetable-containing goose fat liver ball with effects of reducing blood pressure and blood fat and preparation method thereof
CN105192832A (en) * 2015-11-07 2015-12-30 三株福尔制药有限公司 Composition of probiotic fermented horseradish tree leaves as well as preparation method and application of composition

Similar Documents

Publication Publication Date Title
CN102657346A (en) Health-care soup containing amino acid polypeptide, medicated diet and food treatment particles and meat particles
CN101965878A (en) Nutrient bean curd and preparation method thereof
CN106107620A (en) A kind of Rhizoma amorphophalli stomach invigorating breaded fish stick and preparation method thereof
CN103315323B (en) Preparation method of luncheon duck meat with pickled pepper flavor
CN106387542A (en) Purple sweet potato and coarse food grain beverage and preparation method thereof
CN106036579A (en) Method for producing health-care fish noodles
CN106036575A (en) Fruit and vegetable nutritional fish cake for promoting digestion and relieving stasis and preparation method thereof
CN106072023A (en) A kind of Radix Panacis Quinquefolii Arillus Longan vigorate qi and replenish the blood breaded fish stick and preparation method thereof
CN105918935A (en) Minty fish cake containing tea polyphenol and preparation method of minty fish cake
CN103222617B (en) Method for producing fish head sauce improving sleeping
CN102038231A (en) Serial health-preserving soups or health-care food compositions containing amino acid and polypeptides and preparation technique thereof
CN106306840B (en) Lactation promoting food for puerpera and preparation method thereof
CN106509466A (en) Feed for lion head geese and preparation method thereof
CN106072022A (en) A kind of apple aroma stomach-invigoratinghealth health care breaded fish stick and preparation method thereof
CN109845976A (en) A kind of delicate fragrance type vegetarian sausage and preparation method thereof
CN106072025A (en) A kind of Radix Rhodiolae qi invigorating and lung moistening breaded fish stick and preparation method thereof
CN105918936A (en) Fruity fishcake rich in taurine and making method thereof
CN105995641A (en) Moringa oleifera leaf lipid-lowering and weight-losing breaded fish stick and making method thereof
CN104431433A (en) Digestion-promoting bean residue fermented chicken feed and preparation method thereof
CN106072024A (en) A kind of Monas cuspurpureus Went strengthening the spleen to promote digestion breaded fish stick and preparation method thereof
CN106107619A (en) A kind of Herba Dendrobii promotes the production of body fluid and moisturizes breaded fish stick and preparation method thereof
CN106107618A (en) A kind of Radix Ginseng Cornu Cervi Pantotrichum Kidney-invigorating and tendon-reinforcing breaded fish stick and preparation method thereof
CN106072050A (en) A kind of Fructus Chaenomelis Rhizoma Steudnerae Henryanae high dietary-fiber breaded fish stick and preparation method thereof
CN105942263A (en) Coconut juice sweet-fragrant fermented duck meat sausage and preparation method thereof
CN106071939A (en) A kind of Fructus Momordicae clearing away lung-heat breaded fish stick and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20161012