CN106072051A - The expanded fillet of Hepar Sus domestica nourishing liver and improving eyesight are dry and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of expanded fillet of Hepar Sus domestica nourishing liver and improving eyesight to do, be made up of following raw material: Hypophthalmichthys molitrix 300 310, oolong tea 79, edible Radix et Caulis Opuntiae Dillenii 16 19, cocoa slurry 30 32, Hepar Sus domestica 20 23, Fructus Lycii 21 25, tea polyphenols, Vc and VE are a small amount of, flavouring agent and water appropriate；It is many that raw material type in the course of processing done by the expanded fillet of the present invention, has cocoa slurry, Hepar Sus domestica, Fructus Lycii etc., and the nutritional labeling of the tasty absorption of boiling is many, and comprehensive nutrition is worth height, has been eaten for a long time health care function, can nourishing liver and improving eyesight；And in the course of processing, repeatedly carry out defishying, abnormal flavour can be removed so that expanded fillet dry color pool is in good taste.

Description

The expanded fillet of Hepar Sus domestica nourishing liver and improving eyesight are dry and preparation method thereof

Technical field

The present invention relates to leisure food technology field, mainly a kind of expanded fillet of Hepar Sus domestica nourishing liver and improving eyesight dry and Its preparation method.

Background technology

The fresh-water fishes aboundresources of China, Hypophthalmichthys molitrix is large freshwater fish kind that China is main, and it is big that it contains high-quality The many kinds of substance such as protein, fat and vitamin, containing aminoacid various necessary to human body, and proportional balancing method, be more easy to Being absorbed by the body, especially the eicosapentaenoic acid in the flesh of fish and docosahexenoic acid, be the requisite high insatiable hunger of human brain And fatty acid, brain nervous cell can be activated, improve cerebral function.

Along with in modern society, the rhythm of life of people is increasingly faster, diet time is gradually shortened, and nutritious is various Leisure food must more and more be favored by consumer, wherein fish product, as dried fish is liked by consumers in general especially, but right From the point of view of the modern pursuing health, nutrition, taste, seriously, its bad smell problem has become and has limited it earthy taste of fresh water fish Why exhibition and a big bottleneck of consumption, arise a problem that, is on the one hand because the intrinsic bilgy odour of fresh-water fishes to deeply adding Work adds difficulty, is on the other hand because fresh-water fishes moisture high, and the histaminase in fish body is more active, the most corrupt generation Bad smell thus fresh-water fishes except raw meat be focusing mainly now on one of problem.

Summary of the invention

The present invention is in order to make up the defect of prior art, it is provided that a kind of expanded fillet of Hepar Sus domestica nourishing liver and improving eyesight are dry and prepare Method.

The present invention is achieved by the following technical solutions:

A kind of expanded fillet of Hepar Sus domestica nourishing liver and improving eyesight are done, it is characterised in that be made up of following raw material:

Hypophthalmichthys molitrix 300-310, oolong tea 7-9, edible Radix et Caulis Opuntiae Dillenii 16-19, cocoa slurry 30-32, Hepar Sus domestica 20-23, Fructus Lycii 21-25, Tea polyphenols, Vc and VE are a small amount of, flavouring agent and water appropriate；

Described flavouring agent, is made up of following raw material:

Sal 5.5-6, chicken essence powder 0.9-1.3, white sugar 20-23, white pepper powder 1.2-1.5, five spice powder 2-3, Chinese liquor 3-4, vinegar 3-4。

The preparation method that described a kind of expanded fillet of Hepar Sus domestica nourishing liver and improving eyesight are dry, it is characterised in that comprise the following steps:

(1) edible Radix et Caulis Opuntiae Dillenii is converted 4-5 times of water making beating, filters to obtain serosity, serosity is mixed with cocoa slurry, adds 1-2 times of water 70 DEG C heated at constant temperature 5-6 minute stirs, and is cooled to room temperature；

(2) water proof steaming and decocting after being cleaned by Hepar Sus domestica, cooks postlyophilization grinds, then together with Fructus Lycii, converts 4-5 times of water and break into Slurry, after stirring, the gained material with step 1 mixes, and mixes thoroughly and makes nutritional solution；

(3) select fresh and alive Hypophthalmichthys molitrix, put into after rinsing well with tap water and the cold water of 2-4 DEG C soaks dormancy 10 ~ 15 minutes, take First rinse under conditions of room temperature is 15-25 DEG C one time after going out and slaughter again, remove the positions such as the head of Hypophthalmichthys molitrix, fin, internal organs, and peel off Epidermis, then cut into slices, the thickness of section is about 2～3mm；

(4) fillet are put in the water of 3 times and rinse 2-3 time, slowly stir during rinsing every time, then stand 5 minutes, after rinsing Fillet being carried out preliminary defishying, is dipped in 6% saline solution 40-43 minute, saline solution is 2:1 with the ratio of the flesh of fish；Take Go out afterflush and totally and drain surface moisture；

(5) fillet of step 2 just eliminating sargassum smell are carried out defishying again, it is put at a temperature of 14-17 DEG C 9-10 times take off Soaking 2-3 hour in raw meat liquid, eliminating sargassum smell liquid is to filter off, after oolong tea boiling water soaks 10-12 minute, the oolong tea that tea grounds obtains, And oolong tea adds tea polyphenols, the VE of the Vc of 1% and 0.1% of 0.05%；

(6) fillet that step 5 processes are put into tasty 15-18 minute of boiling in the nutritional solution of 3-4 times, adds in nutritional solution simultaneously Enter flavouring agent, after truce, continue dipping 30-35 minutes；Fillet after tasty are spread in a single layer and are placed in baking oven, at 40-45 DEG C Dehydration baking 5-6 hour, is baked to fillet water content and is about 45%～50%；

(7) fillet after tasty for step 6 dehydration are spread in a single layer in microwave oven, under microwave power is 400W, carry out microwave swollen Change the 140-150 second；Again the fillet after expanded are taken out and be placed on drying in oven surface moisture, at temperature is 60 DEG C, toasts 15- 18 minutes；Finally fillet are cooled at normal temperatures room temperature, then are vacuum-packed.

The invention have the advantage that

Soaking dormancy 10 ~ 15 during fresh and alive Hypophthalmichthys molitrix puts into the cold water of 2-4 DEG C in step 3 of the present invention after rinsing well is in order to subtract Stress when slaughtering less, improves fillet quality, makes goods obtain good mouthfeel and outward appearance,

Hypophthalmichthys molitrix is soaked in cold water and fish body can be made the most hardening, is also convenient for subsequent slice operation；

In step 4, the purpose of fillet rinsing is to remove to affect the water-solubility protein of product quality, blood stains, enzyme etc., places into saline The preliminary eliminating sargassum smell of middle immersion, can prevent protein denaturation and reduce fishy smell, it is possible to making fillet meat tight；

In step 5, fillet soak eliminating sargassum smell again in eliminating sargassum smell liquid, have antioxidant tea polyphenols, also Vc in eliminating sargassum smell liquid oolong tea juice With, VE, can effectively suppress fillet at processing, lipid oxidation during storing, fishy smell, also color fixative effect can be reduced further Really,

After in step 6, fillet boiling is tasty, processed is in order in subsequent step 7, fillet can more preferable microwave bulking again.Will Portion of water in fillet evaporates, and makes the water content of fillet be reduced to 45%～50%.During the drying and dewatering of fillet, temperature Degree can not be too high, and speed can not be too fast, and the too high meeting of temperature makes protein denaturation, and fat can be made to exosmose because high temperature dissolves, Make fillet outward appearance indecency, lacking toughness, it is easily broken, finally affects the yield rate of product.

It is many that raw material type in the course of processing done by the expanded fillet of the present invention, has cocoa slurry, Hepar Sus domestica, Fructus Lycii etc., and boiling is tasty The nutritional labeling absorbed is many, and comprehensive nutrition is worth height, has been eaten for a long time health care function, can nourishing liver and improving eyesight；And processed Journey repeatedly carries out defishying, abnormal flavour can be removed so that expanded fillet dry color pool is in good taste.

Detailed description of the invention

A kind of expanded fillet of Hepar Sus domestica nourishing liver and improving eyesight are done, and are made up of following raw material:

Hypophthalmichthys molitrix 300-310, oolong tea 7-9, edible Radix et Caulis Opuntiae Dillenii 16-19, cocoa slurry 30-32, Hepar Sus domestica 20-23, Fructus Lycii 21-25, Tea polyphenols, Vc and VE are a small amount of, flavouring agent and water appropriate；

Described flavouring agent, is made up of following raw material:

Sal 5.5-6, chicken essence powder 0.9-1.3, white sugar 20-23, white pepper powder 1.2-1.5, five spice powder 2-3, Chinese liquor 3-4, vinegar 3-4。

The preparation method that a kind of expanded fillet of Hepar Sus domestica nourishing liver and improving eyesight are dry, comprises the following steps:

(1) edible Radix et Caulis Opuntiae Dillenii is converted 4-5 times of water making beating, filters to obtain serosity, serosity is mixed with cocoa slurry, adds 1-2 times of water 70 DEG C heated at constant temperature 5-6 minute stirs, and is cooled to room temperature；

(2) water proof steaming and decocting after being cleaned by Hepar Sus domestica, cooks postlyophilization grinds, then together with Fructus Lycii, converts 4-5 times of water and break into Slurry, after stirring, the gained material with step 1 mixes, and mixes thoroughly and makes nutritional solution；

(3) select fresh and alive Hypophthalmichthys molitrix, put into after rinsing well with tap water and the cold water of 2-4 DEG C soaks dormancy 10 ~ 15 minutes, take First rinse under conditions of room temperature is 15-25 DEG C one time after going out and slaughter again, remove the positions such as the head of Hypophthalmichthys molitrix, fin, internal organs, and peel off Epidermis, then cut into slices, the thickness of section is about 2～3mm；

(4) fillet are put in the water of 3 times and rinse 2-3 time, slowly stir during rinsing every time, then stand 5 minutes, after rinsing Fillet being carried out preliminary defishying, is dipped in 6% saline solution 40-43 minute, saline solution is 2:1 with the ratio of the flesh of fish；Take Go out afterflush and totally and drain surface moisture；

(5) fillet of step 2 just eliminating sargassum smell are carried out defishying again, it is put at a temperature of 14-17 DEG C 9-10 times take off Soaking 2-3 hour in raw meat liquid, eliminating sargassum smell liquid is to filter off, after oolong tea boiling water soaks 10-12 minute, the oolong tea that tea grounds obtains, And oolong tea adds tea polyphenols, the VE of the Vc of 1% and 0.1% of 0.05%；

(6) fillet that step 5 processes are put into tasty 15-18 minute of boiling in the nutritional solution of 3-4 times, adds in nutritional solution simultaneously Enter flavouring agent, after truce, continue dipping 30-35 minutes；Fillet after tasty are spread in a single layer and are placed in baking oven, at 40-45 DEG C Dehydration baking 5-6 hour, is baked to fillet water content and is about 45%～50%；

(7) fillet after tasty for step 6 dehydration are spread in a single layer in microwave oven, under microwave power is 400W, carry out microwave swollen Change the 140-150 second；Again the fillet after expanded are taken out and be placed on drying in oven surface moisture, at temperature is 60 DEG C, toasts 15- 18 minutes；Finally fillet are cooled at normal temperatures room temperature, then are vacuum-packed.

Claims (2)

1. the expanded fillet of Hepar Sus domestica nourishing liver and improving eyesight are done, it is characterised in that be made up of following raw material:

Hypophthalmichthys molitrix 300-310, oolong tea 7-9, edible Radix et Caulis Opuntiae Dillenii 16-19, cocoa slurry 30-32, Hepar Sus domestica 20-23, Fructus Lycii 21-25, Tea polyphenols, Vc and VE are a small amount of, flavouring agent and water appropriate；

Described flavouring agent, is made up of following raw material:

Sal 5.5-6, chicken essence powder 0.9-1.3, white sugar 20-23, white pepper powder 1.2-1.5, five spice powder 2-3, Chinese liquor 3-4, vinegar 3-4。

The preparation method that a kind of expanded fillet of Hepar Sus domestica nourishing liver and improving eyesight the most according to claim 1 are dry, it is characterised in that include Following steps:

(1) edible Radix et Caulis Opuntiae Dillenii is converted 4-5 times of water making beating, filters to obtain serosity, serosity is mixed with cocoa slurry, adds 1-2 times of water 70 DEG C heated at constant temperature 5-6 minute stirs, and is cooled to room temperature；

(2) water proof steaming and decocting after being cleaned by Hepar Sus domestica, cooks postlyophilization grinds, then together with Fructus Lycii, converts 4-5 times of water and break into Slurry, after stirring, the gained material with step 1 mixes, and mixes thoroughly and makes nutritional solution；

(3) select fresh and alive Hypophthalmichthys molitrix, put into after rinsing well with tap water and the cold water of 2-4 DEG C soaks dormancy 10 ~ 15 minutes, take First rinse under conditions of room temperature is 15-25 DEG C one time after going out and slaughter again, remove the positions such as the head of Hypophthalmichthys molitrix, fin, internal organs, and peel off Epidermis, then cut into slices, the thickness of section is about 2～3mm；

(4) fillet are put in the water of 3 times and rinse 2-3 time, slowly stir during rinsing every time, then stand 5 minutes, after rinsing Fillet being carried out preliminary defishying, is dipped in 6% saline solution 40-43 minute, saline solution is 2:1 with the ratio of the flesh of fish；Take Go out afterflush and totally and drain surface moisture；

(5) fillet of step 2 just eliminating sargassum smell are carried out defishying again, it is put at a temperature of 14-17 DEG C 9-10 times take off Soaking 2-3 hour in raw meat liquid, eliminating sargassum smell liquid is to filter off, after oolong tea boiling water soaks 10-12 minute, the oolong tea that tea grounds obtains, And oolong tea adds tea polyphenols, the VE of the Vc of 1% and 0.1% of 0.05%；

(6) fillet that step 5 processes are put into tasty 15-18 minute of boiling in the nutritional solution of 3-4 times, adds in nutritional solution simultaneously Enter flavouring agent, after truce, continue dipping 30-35 minute；Fillet after tasty are spread in a single layer and are placed in baking oven, at 40-45 DEG C Dehydration baking 5-6 hour, is baked to fillet water content and is about 45%～50%；

(7) fillet after tasty for step 6 dehydration are spread in a single layer in microwave oven, under microwave power is 400W, carry out microwave swollen Change the 140-150 second；Again the fillet after expanded are taken out and be placed on drying in oven surface moisture, at temperature is 60 DEG C, toasts 15- 18 minutes；Finally fillet are cooled at normal temperatures room temperature, then are vacuum-packed.