CN106072025A - A kind of Radix Rhodiolae qi invigorating and lung moistening breaded fish stick and preparation method thereof - Google Patents
A kind of Radix Rhodiolae qi invigorating and lung moistening breaded fish stick and preparation method thereof Download PDFInfo
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- CN106072025A CN106072025A CN201610436893.3A CN201610436893A CN106072025A CN 106072025 A CN106072025 A CN 106072025A CN 201610436893 A CN201610436893 A CN 201610436893A CN 106072025 A CN106072025 A CN 106072025A
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- radix
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- radix rhodiolae
- invigorating
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- 239000000843 powder Substances 0.000 claims abstract description 27
- 239000013505 freshwater Substances 0.000 claims abstract description 12
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- 241000221377 Auricularia Species 0.000 claims abstract description 9
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- 102000008186 Collagen Human genes 0.000 claims abstract description 7
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- 229960003438 aspartame Drugs 0.000 claims abstract description 7
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- 150000003839 salts Chemical class 0.000 claims abstract description 7
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- 239000008107 starch Substances 0.000 claims abstract description 7
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 6
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 6
- 235000014435 Mentha Nutrition 0.000 claims abstract description 6
- 241001072983 Mentha Species 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 10
- 235000015110 jellies Nutrition 0.000 claims description 9
- 239000008274 jelly Substances 0.000 claims description 9
- 241000219138 Luffa Species 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
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- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 230000036541 health Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
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- 235000013305 food Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 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
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 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
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000009372 pisciculture Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 125000005314 unsaturated fatty acid group Chemical group 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
Landscapes
- Cosmetics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of Radix Rhodiolae qi invigorating and lung moistening breaded fish stick, be prepared by the raw materials in: fresh-water fishes 180 200, streaky bacon 50 60, starch 18 20, Auricularia 20 25, Fructus Cucumidis sativi 8 10, Fructus Benincasae 10 15, bone collagen powder 78, Caulis Bambusae In Taenia powder 67, Luffa powder 34, aspartame 12, mentha leave 35, Radix Adenophorae (Radix Glehniae) 57, Radix Rhodiolae 46, edible salt 56, guar gum 10 12, bacillus acidophilus are appropriate.The breaded fish stick delicate mouthfeel of the present invention, elasticity, gelation are good, by fish scale boiling together with Chinese medicine, on the one hand fishery-ies product is taken full advantage of, enhance nutrition, on the other hand can neutralize abnormal smells from the patient each other and mouthfeel, and more easily absorption of human body after having carried out fermentation process.The Auricularia of interpolation, Fructus Cucumidis sativi etc. add the nutritional labeling of product, and addition Radix Adenophorae (Radix Glehniae), Radix Rhodiolae have effect of qi invigorating and lung moistening.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Radix Rhodiolae qi invigorating and lung moistening 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 Radix Rhodiolae qi invigorating and lung moistening breaded fish stick and system thereof
Preparation Method.
The present invention is achieved by the following technical solutions:
A kind of Radix Rhodiolae qi invigorating and lung moistening breaded fish stick, is prepared by the raw materials in: fresh-water fishes 180-200, streaky bacon 50-
60, starch 18-20, Auricularia 20-25, Fructus Cucumidis sativi 8-10, Fructus Benincasae 10-15, bone collagen powder 7-8, Caulis Bambusae In Taenia powder 6-7, Luffa powder
3-4, aspartame 1-2, mentha leave 3-5, Radix Adenophorae (Radix Glehniae) 5-7, Radix Rhodiolae 4-6, edible salt 5-6, guar gum 10-12, bacillus acidophilus
In right amount.
The preparation method of described a kind of Radix Rhodiolae qi invigorating and lung moistening 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 mentha leave, Radix Adenophorae (Radix Glehniae), Radix Rhodiolae, filter out fish scale
Concentrate with filtrate being continued heating after medicinal residues, pulverize after finally carrying out lyophilization, obtain the fish scale jelly dry powder that keeps healthy；
(3) defibrination after Auricularia, Fructus Cucumidis sativi, Fructus Benincasae being cleaned, the water of the weight such as addition and health care fish scale jelly dry powder, through 110-120
DEG C autoclave sterilization 15-20min, first regulating mixture pH after being then cooled to 35-37 DEG C is 6, then accesses the warp of 5-6%
Bacillus acidophilus after overactivation is fermented 8-20h, carries out ultramicronising pulverizing, obtain nutrition fish scale jelly ferment after dried；
(4) mixed meat is put in meat mill, add blend 25-30min after starch and edible salt, then add nutrition fish
Squama freezes ferment, bone collagen powder, Caulis Bambusae In Taenia powder, Luffa powder, aspartame, guar gum, puts into mould after continuing blend 15-20min
Tool, then places 50-60min molding in the water-bath of 35-40 DEG C；
(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 Auricularia of interpolation, Fructus Cucumidis sativi etc. add the nutritional labeling of product, add sand
Ginseng, Radix Rhodiolae have effect of qi invigorating and lung moistening.
Detailed description of the invention
A kind of Radix Rhodiolae qi invigorating and lung moistening breaded fish stick, is made up of the raw material of following weight portion (kg): fresh-water fishes 180, streaky bacon
50, starch 18, Auricularia 20, Fructus Cucumidis sativi 8, Fructus Benincasae 10, bone collagen powder 7, Caulis Bambusae In Taenia powder 6, Luffa powder 3, aspartame 1, Herba Menthae
Leaf 3, Radix Adenophorae (Radix Glehniae) 5, Radix Rhodiolae 4, edible salt 5, guar gum 10, bacillus acidophilus are appropriate.
The preparation method of described a kind of Radix Rhodiolae qi invigorating and lung moistening 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 60min of 8 times after being cleaned by fish scale together with mentha leave, Radix Adenophorae (Radix Glehniae), Radix Rhodiolae, filter out fish scale and medicinal residues
After filtrate continued heating concentrate, finally carry out pulverizing after lyophilization, obtain the fish scale jelly dry powder that keeps healthy；
(3) defibrination after Auricularia, Fructus Cucumidis sativi, Fructus Benincasae being cleaned, the water of the weight such as addition and health care fish scale jelly dry powder are high through 110 DEG C
Temperature autoclaving 15min, first regulating mixture pH after being then cooled to 35 DEG C is 6, then access 5% after overactivation addicted to
Lactobacillus lactis fermentation 8h, carries out ultramicronising pulverizing, obtains nutrition fish scale jelly ferment after dried；
(4) mixed meat is put in meat mill, add blend 25min after starch and edible salt, then add nutrition fish scale
Freeze ferment, bone collagen powder, Caulis Bambusae In Taenia powder, Luffa powder, aspartame, guar gum, after continuing blend 15min, put into mould, so
After in the water-bath of 35 DEG C place 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 Radix Rhodiolae qi invigorating and lung moistening 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, Auricularia 20-25, Fructus Cucumidis sativi 8-10, Fructus Benincasae 10-15, bone collagen powder 7-8, Caulis Bambusae In Taenia powder
6-7, Luffa powder 3-4, aspartame 1-2, mentha leave 3-5, Radix Adenophorae (Radix Glehniae) 5-7, Radix Rhodiolae 4-6, edible salt 5-6, guar gum 10-12,
Bacillus acidophilus is appropriate.
The preparation method of a kind of Radix Rhodiolae qi invigorating and lung moistening 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 mentha leave, Radix Adenophorae (Radix Glehniae), Radix Rhodiolae, filter out fish scale
Concentrate with filtrate being continued heating after medicinal residues, pulverize after finally carrying out lyophilization, obtain the fish scale jelly dry powder that keeps healthy；
(3) defibrination after Auricularia, Fructus Cucumidis sativi, Fructus Benincasae being cleaned, the water of the weight such as addition and health care fish scale jelly dry powder, through 110-120
DEG C autoclave sterilization 15-20min, first regulating mixture pH after being then cooled to 35-37 DEG C is 6, then accesses the warp of 5-6%
Bacillus acidophilus after overactivation is fermented 8-20h, carries out ultramicronising pulverizing, obtain nutrition fish scale jelly ferment after dried；
(4) mixed meat is put in meat mill, add blend 25-30min after starch and edible salt, then add nutrition fish
Squama freezes ferment, bone collagen powder, Caulis Bambusae In Taenia powder, Luffa powder, aspartame, guar gum, puts into mould after continuing blend 15-20min
Tool, then places 50-60min molding in the water-bath of 35-40 DEG C；
(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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610436893.3A CN106072025A (en) | 2016-06-20 | 2016-06-20 | A kind of Radix Rhodiolae qi invigorating and lung moistening breaded fish stick and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610436893.3A CN106072025A (en) | 2016-06-20 | 2016-06-20 | A kind of Radix Rhodiolae qi invigorating and lung moistening breaded fish stick and preparation method thereof |
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| CN106072025A true CN106072025A (en) | 2016-11-09 |
Family
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|---|---|---|---|
| CN201610436893.3A Pending CN106072025A (en) | 2016-06-20 | 2016-06-20 | A kind of Radix Rhodiolae qi invigorating and lung moistening breaded fish stick and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969650A (en) * | 2017-11-22 | 2018-05-01 | 成都市新津活活饭店 | A kind of fish bean curd |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940342A (en) * | 2010-06-13 | 2011-01-12 | 昆山市周庄绿尔康食品有限公司 | Method for making fermented surimi by utilizing lactic acid bacteria starter |
| CN104814472A (en) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | A cress and traditional Chinese medicine fish cake and a preparation method thereof |
| CN105077435A (en) * | 2015-07-20 | 2015-11-25 | 铜陵三泉现代农业开发有限公司 | Black fungus ginger juice beverage with sour and sweet mouth feel and preparation method of black fungus ginger juice beverage |
-
2016
- 2016-06-20 CN CN201610436893.3A patent/CN106072025A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940342A (en) * | 2010-06-13 | 2011-01-12 | 昆山市周庄绿尔康食品有限公司 | Method for making fermented surimi by utilizing lactic acid bacteria starter |
| CN104814472A (en) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | A cress and traditional Chinese medicine fish cake and a preparation method thereof |
| CN105077435A (en) * | 2015-07-20 | 2015-11-25 | 铜陵三泉现代农业开发有限公司 | Black fungus ginger juice beverage with sour and sweet mouth feel and preparation method of black fungus ginger juice beverage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969650A (en) * | 2017-11-22 | 2018-05-01 | 成都市新津活活饭店 | A kind of fish bean curd |
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