CN106262651A - A kind of compound dispelling fish raw meat and its preparation method and using method thereof - Google Patents
A kind of compound dispelling fish raw meat and its preparation method and using method thereof Download PDFInfo
- Publication number
- CN106262651A CN106262651A CN201610738459.0A CN201610738459A CN106262651A CN 106262651 A CN106262651 A CN 106262651A CN 201610738459 A CN201610738459 A CN 201610738459A CN 106262651 A CN106262651 A CN 106262651A
- Authority
- CN
- China
- Prior art keywords
- grams
- compound
- fructus
- herba
- kilograms
- 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
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 44
- 150000001875 compounds Chemical class 0.000 title claims abstract description 29
- 235000020995 raw meat Nutrition 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 18
- 241000628997 Flos Species 0.000 claims abstract description 12
- 244000147568 Laurus nobilis Species 0.000 claims abstract description 12
- 235000017858 Laurus nobilis Nutrition 0.000 claims abstract description 12
- 235000017276 Salvia Nutrition 0.000 claims abstract description 12
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 239000013505 freshwater Substances 0.000 claims abstract description 10
- 239000000047 product Substances 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 19
- 235000021419 vinegar Nutrition 0.000 claims description 16
- 239000000052 vinegar Substances 0.000 claims description 16
- 241001072909 Salvia Species 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 230000015572 biosynthetic process Effects 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- GLGNXYJARSMNGJ-VKTIVEEGSA-N (1s,2s,3r,4r)-3-[[5-chloro-2-[(1-ethyl-6-methoxy-2-oxo-4,5-dihydro-3h-1-benzazepin-7-yl)amino]pyrimidin-4-yl]amino]bicyclo[2.2.1]hept-5-ene-2-carboxamide Chemical compound CCN1C(=O)CCCC2=C(OC)C(NC=3N=C(C(=CN=3)Cl)N[C@H]3[C@H]([C@@]4([H])C[C@@]3(C=C4)[H])C(N)=O)=CC=C21 GLGNXYJARSMNGJ-VKTIVEEGSA-N 0.000 claims description 5
- 229940125758 compound 15 Drugs 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 102100037205 Sal-like protein 2 Human genes 0.000 claims description 4
- 101710192308 Sal-like protein 2 Proteins 0.000 claims description 4
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 claims description 3
- 102100037204 Sal-like protein 1 Human genes 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims 1
- 235000013599 spices Nutrition 0.000 abstract description 23
- 230000000694 effects Effects 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000036541 health Effects 0.000 abstract description 4
- 240000007164 Salvia officinalis Species 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 6
- 238000003754 machining Methods 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 244000025254 Cannabis sativa Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- ROSDSFDQCJNGOL-UHFFFAOYSA-N Dimethylamine Chemical compound CNC ROSDSFDQCJNGOL-UHFFFAOYSA-N 0.000 description 2
- 244000153234 Hibiscus abelmoschus Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- RDOXTESZEPMUJZ-UHFFFAOYSA-N anisole Chemical compound COC1=CC=CC=C1 RDOXTESZEPMUJZ-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- MSHFRERJPWKJFX-UHFFFAOYSA-N 4-Methoxybenzyl alcohol Chemical compound COC1=CC=C(CO)C=C1 MSHFRERJPWKJFX-UHFFFAOYSA-N 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 208000015606 cardiovascular system disease Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- OCLXJTCGWSSVOE-UHFFFAOYSA-N ethanol etoh Chemical compound CCO.CCO OCLXJTCGWSSVOE-UHFFFAOYSA-N 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- WWULHQLTPGKDAM-UHFFFAOYSA-N gamma-eudesmol Natural products CC(C)C1CC(O)C2(C)CCCC(=C2C1)C WWULHQLTPGKDAM-UHFFFAOYSA-N 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- UZKWTJUDCOPSNM-UHFFFAOYSA-N methoxybenzene Substances CCCCOC=C UZKWTJUDCOPSNM-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- KKOXKGNSUHTUBV-UHFFFAOYSA-N racemic zingiberene Natural products CC(C)=CCCC(C)C1CC=C(C)C=C1 KKOXKGNSUHTUBV-UHFFFAOYSA-N 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- KKOXKGNSUHTUBV-LSDHHAIUSA-N zingiberene Chemical compound CC(C)=CCC[C@H](C)[C@H]1CC=C(C)C=C1 KKOXKGNSUHTUBV-LSDHHAIUSA-N 0.000 description 1
- 229930001895 zingiberene Natural products 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
Abstract
The present invention discloses a kind of compound dispelling fish raw meat and its preparation method and using method thereof, by Herba Alii fistulosi, salvia, Laurel, Flos Caryophylli, Herba thymi vulgaris, Pericarpium Citri Reticulatae, the Radix Aucklandiae, Rhizoma Zingiberis, Pericarpium Zanthoxyli, Fructus Piperis, Herba Pelargonii Graveolentis, Fructus Tsaoko, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) mixing, and becomes powder to form.Compound of the present invention soaks after can being boiled into decoction and uses, it is possible to directly add use.The present invention is to use the compound of the multiple spice having raw meat effect of dispelling, and to dispelling fresh-water fishes, marine fish fresh goods, dry product fish raw meat have significant effect, make the more delicious health of fish food.
Description
Technical field
The present invention relates to foodstuff flavouring field, more particularly, it relates to the compound of fish raw meat is dispelled in the combination of a kind of spice
With its preparation method and using method thereof.
Background technology
Aquatic products are a kind of typical high protein, low fat food, and nutrient content is in admirable proportion.First it is protein
Very abundant, quality is good, easily digest and assimilate for human body；Next to that containing the abundant necessary mineral of human body, vitamin and micro-
Secondary element.Particularly, human body can not synthesize 8 kinds of aminoacid, aquatic products all contain.3rd be fat, cholesterol level low.
Monounsaturated fatty acid contained by aquatic products, can reduce the cholesterol in blood, suppression thrombosis, hypertension, prevent tremulous pulse hard
Change.Possibly together with DHA and EPA material in aquatic products, prevention and treatment cardiovascular system diseases there are is special efficacy, anti-to anti-cancer
Cancer, cancer of improving, slow down aging, raising immunity, promotion growth, intellectual development, skin maintenance, building body are respectively provided with very
Important function.Therefore, aquatic products are recommended as 21st century health food by FAO (Food and Agriculture Organization of the United Nation).
Along with society, scientific and technological progress people increasingly advocate health diet, within 2014, China's Aquatic products consumption amount per capita reaches
47.15 kilograms, fish has become the main dish on people's dining table and the main schools of leisure food, becomes human consumption's nutrition
One of main food source, but the most non-perfection of fish, the trimethylamine that organic metabolism produces in fish body, dimethylamine is not only
Affect appetite, eat during concentration height and can cause central nerve inhibition, make the secretion of the Digestive systems such as saliva, gastric juice and intestinal juice reduce,
Thus cause inappetence, dyspepsia.At present, the aquatic products leisure product of factory's batch machining, semi-finished product chilled products, meal
Shop, the most unformed raw meat compound, the preparation and application of dispelling of family cooking, fish raw meat fails thoroughly to be dispelled.
Summary of the invention
It is an object of the invention to provide a kind of spice compound dispelling fish raw meat, be that multiple spice is mixed into
Powder, makes and quantitatively expects bag, then be boiled into decoction by ratio and water, Fructus Lycopersici esculenti, Bulbus Allii Cepae, be aided with Chinese liquor, white vinegar, Sal, by certain
Measure the fresh-water fishes of brewed batch machining, marine fish fresh goods, dry product；Restaurant, family cooking fresh-water fishes, marine fish fresh goods, dry product can
Directly add compound and be aided with Fructus Lycopersici esculenti, Bulbus Allii Cepae, Chinese liquor, white vinegar, Sal to dispel fish raw meat, making the more delicious health of fish food.
The technical solution used in the present invention is: a kind of compound dispelling fish raw meat, it is characterised in that: by Herba Alii fistulosi, salvia, Laurel,
Flos Caryophylli, Herba thymi vulgaris, Pericarpium Citri Reticulatae, the Radix Aucklandiae, Rhizoma Zingiberis, Pericarpium Zanthoxyli, Fructus Piperis, Herba Pelargonii Graveolentis, Fructus Tsaoko, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) be mixed to be merged into powder and forms, its
In the percetage by weight of above-mentioned each component be: Herba Alii fistulosi 1.5～2.5%, salvia 10～13%, Laurel 5～7%, Flos Caryophylli 4～6%, Moschus
Grass 12～14%, Pericarpium Citri Reticulatae 8～10%, the Radix Aucklandiae 6～8%, Rhizoma Zingiberis 12～14%, Pericarpium Zanthoxyli 4～6%, Fructus Piperis 1.5～2.5%, Herba Pelargonii Graveolentis 10～
14%, Fructus Tsaoko 10～12%, Fructus Foeniculi 4～6%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3～5%, above each component weight percentage and be 100%.
The preparation method of compound of the present invention, is that first weight percent weighs each component, wherein Herba Alii fistulosi 1.5～
2.5%, salvia 10～13%, Laurel 5～7%, Flos Caryophylli 4～6%, Herba thymi vulgaris 12～14%, Pericarpium Citri Reticulatae 8～10%, the Radix Aucklandiae 6～8%, dry
Rhizoma Zingiberis Recens 12～14%, Pericarpium Zanthoxyli 4～6%, Fructus Piperis 1.5～2.5%, Herba Pelargonii Graveolentis 10～14%, Fructus Tsaoko 10～12%, Fructus Foeniculi 4～6%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3～
5%, above each component weight percentage and be 100%；It is merged into powder by mixed for above-mentioned each component again, then quantitative package becomes material
Bag.
Compound of the present invention can be boiled into after decoction to soak and use, and its method is: by every 1 kilogram of compound add water 20～
25 kilograms, Fructus Lycopersici esculenti 0.4～0.5 kilogram, Bulbus Allii Cepae 0.5～0.6 kilogram, after slow fire boils 1.5～2 hours, filter to obtain decoction；?
Adding Chinese liquor 0.15～0.25 kilogram in every above-mentioned decoction of double centner, white vinegar 0.2～0.4 kilogram, Sal 1～1.5 kilograms are fully
Stir evenly, will drain with decoction by 1:(1～1.5 through the semi-finished product precooked) weight ratio be heated to 80～90 DEG C and soak 3～5 points
Clock.
Compound of the present invention also can be used directly, and its method is: by fresh-water fishes, marine fish fresh goods, every 500 grams of dry product
Be directly added into compound 15～20 grams, Fructus Lycopersici esculenti 100～150 grams, Bulbus Allii Cepae 150～200 grams, Chinese liquor 15～20 grams, white vinegar 10～
15 grams, Sal 2～2.5 grams of spacious pots are cooked together.
The present invention uses has the spice measured portions of raw meat effect of dispelling to be aided with Fructus Lycopersici esculenti, Chinese liquor, white vinegar, adds factory's batch
Work and restaurant, family cooking fresh-water fishes, marine fish fresh goods, dry product are dispelled flavor and enhancing flavor, have the advantage that
One is the spice selected and adjuvant has the effect dispelling fish raw meat, and if Herba Alii fistulosi is containing volatile oil and Herba Alii fistulosi allicin, Rhizoma Zingiberis Recens contains
Zingiberol, zingiberene, gingerol, Pericarpium Zanthoxyli, Fructus Piperis are containing Fructus Zanthoxyli element, and Fructus Foeniculi contains anise alcohol, methoxybenzene, containing volatile oil, organic in Cortex cinnamomi japonici (Ramulus Cinnamomi)
Acid, Fructus Lycopersici esculenti contains the organic acid such as citric acid, malic acid, and the ethanol (ethanol) in Chinese liquor has dissolving and volatility to fishy smell material
Can, white vinegar can neutralize fish raw meat material alkali compounds, and above-mentioned substance all can make the fishy smell composition generation oxidation reaction such as aldehyde, ketone, contracting
Aldehyde reaction or esterification, serve comprehensive raw meat effect of dispelling.Two be the spice selected also for Chinese crude drug, in normal usage amount
In harmless to people's human body function, also have and regulate the flow of vital energy soothing the liver, spleen invigorating disappears stagnant, and fragrance row dissipates, the dietary function of expelling wind and activating blood circulation.Three are
Quantitatively, shape, illustrate detailed, easy to use, there is the positive role promoting food safety.
The present invention is to use the compound of the multiple spice having raw meat effect of dispelling, to dispelling fresh-water fishes, marine fish fresh goods, doing
Product fish raw meat has significant effect, makes the more delicious health of fish food.
Detailed description of the invention
Further illustrate the inventive method and effect below by enforcement, but be not intended to protection scope of the present invention:
The present invention discloses a kind of compound dispelling fish raw meat and its preparation method and using method thereof, including following process:
(1) the spice mixing with raw meat effect of dispelling is selected by proportioning；
Wherein component and the percentage by weight thereof of compound is: Herba Alii fistulosi 1.5～2.5%, salvia 10～13%, Laurel 5～7%, Flos Caryophylli
4～6%, Herba thymi vulgaris 12～14%, Pericarpium Citri Reticulatae 8～10%, the Radix Aucklandiae 6～8%, Rhizoma Zingiberis 12～14%, Pericarpium Zanthoxyli 4～6%, Fructus Piperis 1.5～2.5%,
Herba Pelargonii Graveolentis 10～14%, Fructus Tsaoko 10～12%, Fructus Foeniculi 4～6%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3～5%, above each component weight percentage and be 100%；
(2) spice of mixing become powder quantitative package become material bag；
Become the powder of 80 mesh after being mixed by spice, be contained in muslin bag formation material bag by 100～1000 grams of Different Weight.
Compound of the present invention soaks after can being boiled into decoction and uses, it is possible to directly use, and is wherein boiled into decoction use and is suitable for
Factory's batch machining；Directly add use and be suitable for restaurant, family cooking.The using method soaked after being boiled into decoction: by every 1,000
Gram compound adds water 20～25 kilograms, Fructus Lycopersici esculenti 0.4～0.5 kilogram, and Bulbus Allii Cepae 0.5～0.6 kilogram, slow fire boils 1.5～2 hours
Rear filter soup is standby；In every double centner decoction, add Chinese liquor 0.15～0.25 kilogram, white vinegar 0.2～0.4 kilogram, Sal 1～
1.5 kilograms fully stir evenly, and are drained by the semi-finished product through precooking and are heated to 80～90 DEG C with decoction by the weight ratio of 1:1～1.5
Soak 3～5 minutes.Directly add use: be directly added into compound 15～20 by fresh-water fishes, marine fish fresh goods, every 500 grams of dry product
Gram, Fructus Lycopersici esculenti 100～150 grams, Bulbus Allii Cepae 150～200 grams, Chinese liquor 15～20 grams, white vinegar 10～15 grams, Sal 2～2.5 grams of spacious pots
Cook together, allow fish raw meat fully volatilize.
It is specific embodiment below:
Embodiment 1:
(1) the spice mixing with raw meat effect of dispelling is selected by proportioning；
Wherein the weight of the component of compound is: Herba Alii fistulosi 2 kilograms, salvia 11 kilograms, Laurel 5 kilograms, Flos Caryophylli 5 kilograms, Herba thymi vulgaris
12 kilograms, Pericarpium Citri Reticulatae 8 kilograms, the Radix Aucklandiae 7 kilograms, Rhizoma Zingiberis 13 kilograms, 5 kilograms of Pericarpium Zanthoxyli, 2 kilograms of Fructus Piperis, Herba Pelargonii Graveolentis 12 kilograms, Fructus Tsaoko 11,000
Gram, 4 kilograms of Fructus Foeniculi, 3 kilograms of Cortex cinnamomi japonici (Ramulus Cinnamomi).
(2) spice of mixing become powder quantitative package become material bag；
Become the powder of 80 mesh after being mixed by spice, be contained in muslin bag formation material bag by 100～1000 grams of Different Weight.
(3) using method is batch machining, is boiled into decoction and uses:
Take 1 kilogram material bag 5 double centners that add water, Fructus Lycopersici esculenti 500 grams, Bulbus Allii Cepae 600 grams, slow fire boil 1.5 hours after filter soup,
In above-mentioned every double centner decoction add Chinese liquor 250 grams, white vinegar 300 grams, Sal 1500 grams fully stirs evenly, learnt from else's experience precook light
Water fish (dry product) semi-finished product 50 kilograms drain and are heated to 80～90 DEG C of immersions 3～5 minutes with decoction by the weight ratio of 1:1.
Embodiment 2
(1) the spice mixing with raw meat effect of dispelling is selected by proportioning；
Wherein the weight of the component of compound is: Herba Alii fistulosi 2.5 kilograms, salvia 11 kilograms, Laurel 5 kilograms, Flos Caryophylli 6 kilograms, Moschus
Grass 12 kilograms, Pericarpium Citri Reticulatae 9 kilograms, the Radix Aucklandiae 7 kilograms, Rhizoma Zingiberis 12 kilograms, 4 kilograms of Pericarpium Zanthoxyli, 1.5 kilograms of Fructus Piperis, Herba Pelargonii Graveolentis 10 kilograms, Fructus Tsaoko
11 kilograms, 5 kilograms of Fructus Foeniculi, 4 kilograms of Cortex cinnamomi japonici (Ramulus Cinnamomi).
(2) spice of mixing become powder quantitative package become material bag；
Become the powder of 80 mesh after being mixed by spice, be contained in muslin bag formation material bag by 100～1000 grams of Different Weight.
(3) using method is batch machining, is boiled into decoction and uses:
Taking 1 kilogram of material bag 5 and add water 120 kilograms, Fructus Lycopersici esculenti 450 grams, Bulbus Allii Cepae 550 grams, slow fire filters soup, often after boiling 2 hours
Adding Chinese liquor 200 grams, white vinegar 350 grams in double centner decoction, Sal 2000 grams fully stirs evenly, and the marine fish precooked of learning from else's experience is (dry
Product) semi-finished product 50 kilograms drain with decoction by the weight ratio of 1:1.5 be heated to 80～90 DEG C soak 3～5 minutes.
Embodiment 3
(1) the spice mixing with raw meat effect of dispelling is selected by proportioning；
Wherein the weight of the component of compound is: Herba Alii fistulosi 2 kilograms, salvia 11 kilograms, Laurel 6 kilograms, Flos Caryophylli 5 kilograms, Herba thymi vulgaris
13 kilograms, Pericarpium Citri Reticulatae 8 kilograms, the Radix Aucklandiae 7 kilograms, Rhizoma Zingiberis 13 kilograms, 5 kilograms of Pericarpium Zanthoxyli, 2 kilograms of Fructus Piperis, Herba Pelargonii Graveolentis 10 kilograms, Fructus Tsaoko 10,000
Gram, 4 kilograms of Fructus Foeniculi, 4 kilograms of Cortex cinnamomi japonici (Ramulus Cinnamomi).
(2) spice of mixing become powder quantitative package become material bag；
Become the powder of 80 mesh after being mixed by spice, be contained in muslin bag formation material bag by 100～1000 grams of Different Weight.
(3) using method is that restaurant, family cooking directly add use:
Take new fresh freshwater fish or marine fish 500 grams, go internal organs to scale clean, take appropriate water purification salt adding 2%, white vinegar 1.5% soak 5～
Draining after 8 minutes, decoct into two shy yellow in oil cauldron, add water appropriate compound 15～20 grams of adding, Fructus Lycopersici esculenti 100～150
Gram, Bulbus Allii Cepae 150～200 grams, Chinese liquor 15～20 grams, white vinegar 10～15 grams, Sal 2～2.5 grams of spacious pots are cooked together, allow fish raw meat fill
Divide volatilization.
Embodiment 4
(1) the spice mixing with raw meat effect of dispelling is selected by proportioning；
Wherein the weight of the component of compound is: Herba Alii fistulosi 2 kilograms, salvia 10 kilograms, Laurel 5 kilograms, Flos Caryophylli 5 kilograms, Herba thymi vulgaris
12 kilograms, Pericarpium Citri Reticulatae 10 kilograms, the Radix Aucklandiae 7 kilograms, Rhizoma Zingiberis 13 kilograms, 5 kilograms of Pericarpium Zanthoxyli, 1.5 kilograms of Fructus Piperis, Herba Pelargonii Graveolentis 10.5 kilograms, grass
Really 12 kilograms, 4 kilograms of Fructus Foeniculi, 3 kilograms of Cortex cinnamomi japonici (Ramulus Cinnamomi).
(2) spice of mixing become powder quantitative package become material bag；
Become the powder of 80 mesh after being mixed by spice, be contained in muslin bag formation material bag by 100～1000 grams of Different Weight.
(3) using method is that restaurant, family cooking directly add use:
Take fresh-water fishes or marine fish dry product 500 grams is rinsed well, take appropriate water purification salt adding 2%, after white vinegar 1.5% soaks 5～8 minutes
Draining, decoct into two shy yellow in oil cauldron, add water appropriate compound 15～20 grams of adding, Fructus Lycopersici esculenti 100～150 grams, Bulbus Allii Cepae
150～200 grams, Chinese liquor 15～20 grams, white vinegar 10～15 grams, proper amount of salt (depending on the salinity of dry product) opens pot and cooks together,
Fish raw meat is allowed fully to volatilize.
The ultimate principle of the present invention and principal character and advantages of the present invention, the technology of the industry have more than been shown and described
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both fall within scope of the claimed invention, claimed scope by appending claims and
Equivalent defines.
Claims (6)
1. the compound dispelling fish raw meat, it is characterised in that: by Herba Alii fistulosi, salvia, Laurel, Flos Caryophylli, Herba thymi vulgaris, Pericarpium Citri Reticulatae, the Radix Aucklandiae,
Rhizoma Zingiberis, Pericarpium Zanthoxyli, Fructus Piperis, Herba Pelargonii Graveolentis, Fructus Tsaoko, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi) mixing, and become powder to form, the weight hundred of the most above-mentioned each component
Mark is: Herba Alii fistulosi 1.5～2.5%, salvia 10～13%, Laurel 5～7%, Flos Caryophylli 4～6%, Herba thymi vulgaris 12～14%, Pericarpium Citri Reticulatae 8～
10%, the Radix Aucklandiae 6～8%, Rhizoma Zingiberis 12～14%, Pericarpium Zanthoxyli 4～6%, Fructus Piperis 1.5～2.5%, Herba Pelargonii Graveolentis 10～14%, Fructus Tsaoko 10～12%, fennel
Fragrant 4～6%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3～5%, above each component weight percentage and be 100%.
2. the preparation method of compound as claimed in claim 1, it is characterised in that: first weight percent weighs each component, its
Middle Herba Alii fistulosi 1.5～2.5%, salvia 10～13%, Laurel 5～7%, Flos Caryophylli 4～6%, Herba thymi vulgaris 12～14%, Pericarpium Citri Reticulatae 8～10%, the Radix Aucklandiae
6～8%, Rhizoma Zingiberis 12～14%, Pericarpium Zanthoxyli 4～6%, Fructus Piperis 1.5～2.5%, Herba Pelargonii Graveolentis 10～14%, Fructus Tsaoko 10～12%, Fructus Foeniculi 4～6%,
Cortex cinnamomi japonici (Ramulus Cinnamomi) 3～5%, above each component weight percentage and be 100%；It is merged into powder by mixed for above-mentioned each component again, more quantitatively wraps
Dress up material bag.
Preparation method the most according to claim 2, it is characterised in that: described one-tenth powder is into the powder of 80 mesh.
4. according to the preparation method described in Claims 2 or 3, it is characterised in that: described quantitative package become material bag be by 100～
1000 grams of Different Weight are contained in muslin bag formation material bag.
5. the using method of as claimed in claim 1 compound, it is characterised in that: add water 20～25,000 by every 1 kilogram of compound
Gram, Fructus Lycopersici esculenti 0.4～0.5 kilogram, Bulbus Allii Cepae 0.5～0.6 kilogram, after slow fire boils 1.5～2 hours, filter to obtain decoction；Take every
Decoction described in double centner, adds Chinese liquor 0.15～0.25 kilogram, white vinegar 0.2～0.4 kilogram, Sal 1～1.5 thousand in decoction
Gram fully stir evenly, will drain with decoction by 1:(1～1.5 through the semi-finished product precooked) weight ratio be heated to 80～90 DEG C of immersions
3～5 minutes.
6. the using method of as claimed in claim 1 compound, it is characterised in that: every by fresh-water fishes, marine fish fresh goods, dry product
500 grams are directly added into compound 15～20 grams, Fructus Lycopersici esculenti 100～150 grams, Bulbus Allii Cepae 150～200 grams, Chinese liquor 15～20 grams, white vinegar
10～15 grams, Sal 2～2.5 grams of spacious pots are cooked together.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610738459.0A CN106262651A (en) | 2016-08-29 | 2016-08-29 | A kind of compound dispelling fish raw meat and its preparation method and using method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610738459.0A CN106262651A (en) | 2016-08-29 | 2016-08-29 | A kind of compound dispelling fish raw meat and its preparation method and using method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262651A true CN106262651A (en) | 2017-01-04 |
Family
ID=57677930
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610738459.0A Pending CN106262651A (en) | 2016-08-29 | 2016-08-29 | A kind of compound dispelling fish raw meat and its preparation method and using method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262651A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266081A (en) * | 2010-06-02 | 2011-12-07 | 杨丽 | Manufacturing method of fish cooked in chafing dish |
| 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 |
| CN104957664A (en) * | 2015-07-10 | 2015-10-07 | 湘潭大学 | Fish gel and preparation method thereof |
| CN105310046A (en) * | 2015-10-23 | 2016-02-10 | 周兴星 | Hot pot seasoning as well as preparation method and use method thereof |
| CN105559000A (en) * | 2015-12-17 | 2016-05-11 | 重庆咏熹餐饮文化有限公司 | Hot pot soup base |
-
2016
- 2016-08-29 CN CN201610738459.0A patent/CN106262651A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266081A (en) * | 2010-06-02 | 2011-12-07 | 杨丽 | Manufacturing method of fish cooked in chafing dish |
| 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 |
| CN104957664A (en) * | 2015-07-10 | 2015-10-07 | 湘潭大学 | Fish gel and preparation method thereof |
| CN105310046A (en) * | 2015-10-23 | 2016-02-10 | 周兴星 | Hot pot seasoning as well as preparation method and use method thereof |
| CN105559000A (en) * | 2015-12-17 | 2016-05-11 | 重庆咏熹餐饮文化有限公司 | Hot pot soup base |
Non-Patent Citations (1)
| Title |
|---|
| 王廷珍: "《家庭医学500问》", 31 May 1988, 人民军医出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105831697A (en) | Multifunctional natural appetizing health preserving seasoning sauce, processing method, and functional food | |
| KR101561869B1 (en) | Manufacturing method of galbitang | |
| KR101707216B1 (en) | Method for Manufacturing Braised Chicken | |
| CN108576548A (en) | The preparation process of sauced duck neck | |
| CN103564387B (en) | Hotpot condiment and preparation method thereof | |
| KR100959559B1 (en) | Mudfish curry containing mudfish powder and method for preparing the same | |
| CN104256489B (en) | True qualities green grass or young crops mustard is peppery and preparation method thereof | |
| CN103931722A (en) | Pickle and blueberry cake and preparation method therefore | |
| CN104082785A (en) | Flower flavored marinated eggs and preparation method thereof | |
| CN105982101A (en) | Five-spiced walnut kernels and processing technology thereof | |
| KR20170062755A (en) | Method of using the medicinal plants Eel Soup | |
| CN106235272A (en) | One is replenished the calcium nourishing the stomach meat pulp and preparation method thereof | |
| CN106036781A (en) | Lotus root chili sauce | |
| KR102410710B1 (en) | Method for manufacturing soy source steamed chicken | |
| CN1386425A (en) | Spiced salted egg | |
| CN106262651A (en) | A kind of compound dispelling fish raw meat and its preparation method and using method thereof | |
| CN106666475A (en) | Mustard-flavor healthcare salmon can | |
| CN111972655A (en) | Red oil chilli sauce and preparation method thereof | |
| CN105053803A (en) | Chuzhou chrysanthemum pastry preparation technology | |
| KR101620686B1 (en) | Production methods associated with it and clam porridge composition five colors brown rice and Houttuynia is added | |
| CN104770757A (en) | Spicy baked eel | |
| KR20210056521A (en) | The preperation for korean sausage soup and the korean sausage soup by the same | |
| CN104366418A (en) | Minced ginger paste seasoning and production process thereof | |
| CN104431932B (en) | A kind of condiment can and preparation method thereof and the chafing-dish noodles using the condiment can | |
| KR101038715B1 (en) | Boiled fish paste made from Misgurnus mizolepis |
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 |
Application publication date: 20170104 |
|
| RJ01 | Rejection of invention patent application after publication |