CN106387749A - Canned fish gel containing common fig - Google Patents
Canned fish gel containing common fig Download PDFInfo
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- CN106387749A CN106387749A CN201610813017.8A CN201610813017A CN106387749A CN 106387749 A CN106387749 A CN 106387749A CN 201610813017 A CN201610813017 A CN 201610813017A CN 106387749 A CN106387749 A CN 106387749A
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- fructus fici
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 55
- 235000008730 Ficus carica Nutrition 0.000 title abstract 8
- 244000025361 Ficus carica Species 0.000 title abstract 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 31
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 20
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 13
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 13
- 239000011718 vitamin C Substances 0.000 claims abstract description 13
- 241000186660 Lactobacillus Species 0.000 claims abstract description 10
- 235000012754 curcumin Nutrition 0.000 claims abstract description 10
- 229940109262 curcumin Drugs 0.000 claims abstract description 10
- 239000004148 curcumin Substances 0.000 claims abstract description 10
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims abstract description 10
- 108010039918 Polylysine Proteins 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000011701 zinc Substances 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims abstract description 5
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910052725 zinc Inorganic materials 0.000 claims abstract description 4
- 235000013324 preserved food Nutrition 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 230000037396 body weight Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 8
- 230000007661 gastrointestinal function Effects 0.000 abstract description 6
- 241000894006 Bacteria Species 0.000 abstract description 4
- 230000002708 enhancing effect Effects 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 208000008589 Obesity Diseases 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 3
- 230000018109 developmental process Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000020824 obesity Nutrition 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 229920001542 oligosaccharide Polymers 0.000 abstract description 2
- 150000002482 oligosaccharides Chemical class 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
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- 229940039696 lactobacillus Drugs 0.000 abstract 2
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- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 208000015181 infectious disease Diseases 0.000 abstract 1
- 230000002458 infectious effect Effects 0.000 abstract 1
- 235000015816 nutrient absorption Nutrition 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 206010012735 Diarrhoea Diseases 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 13
- 241000699670 Mus sp. Species 0.000 description 7
- 238000003304 gavage Methods 0.000 description 5
- 229930091371 Fructose Natural products 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 230000013872 defecation Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 229960002737 fructose Drugs 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 241000699666 Mus <mouse, genus> Species 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 208000002925 dental caries Diseases 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 238000012449 Kunming mouse Methods 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000003867 tiredness Effects 0.000 description 1
- 208000016255 tiredness Diseases 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000002699 waste material Substances 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
- A23V2400/137—Delbrueckii
Abstract
The invention discloses a canned fish gel containing common fig. The canned fish gel containing the common fig is prepared from the following raw materials: the common fig, fish scales, table salt, fructo-oligose, Lactobacillus delbruckii, vitamin C, curcumin and epsilon-polylysine. The canned fish gel containing the common fig provided by the invention is rich in nutrition, is sour, sweet and palatable, is fine, smooth, soft and elastic, has the organic zinc content of 18.36mg/100g, is capable of enhancing the immunity, promoting the growth and development, protecting heart and cerebral vessels, accelerating the gastrointestinal function, beautifying and caring the skin, resisting oxidation, resisting aging, and resisting cancer; the fish scales are changed into valuables, and low cost and environmental protection are realized; by virtue of lactobacillus fermentation, the canned fish gel containing the common fig has natural sour and is capable of promoting nutrient absorption of intestines and the stomach; fishiness is eliminated and growth of infectious microbes is restrained, so that the shelf life is prolonged; epsilon-polylysine and curcumin are capable of increasing nutrition, naturally resisting bacteria and keeping the color of the canned fish gel stable; the oligosaccharide is utilized for replacing saccharose, so that the canned fish gel containing the common fig does not contain any additives, is capable of protecting intestinal tracts, and preventing obesity and decayed teeth, the any crowd can take the canned fish gel containing common fig without worry, and the volume of sales is improved by 16.4%.
Description
Technical field
The invention mainly relates to food processing field, more particularly, to a kind of Fructus Fici fish jelly canned food.
Background technology
Fructus Fici, nutritious, rich in several amino acids, polysaccharide and vitamin, aromatic sweetness, edible rate is high, has relatively
Many health cares, can loosening bowel to relieve constipation, blood fat reducing, blood pressure lowering, weight-reducing, allaying tiredness, anti-inflammation detumescence, strengthen disease-resistant energy
Power, cancer-resisting.But fruit is easily soft rotten after Fructus Fici maturation, it is difficult to preserve, is often processed to canned food, to extend no colored
The edible phase of fruit, improve added value.But presently commercially available fig can mouthfeel is sour-sweet, taste is single, lacks nutrition,
Sugar content is high, is easily caused obesity and dental caries, in order to ensure mouthfeel and shelf life, adds multiple additives, is eaten for a long time meeting
Very big harm is produced to human body.
Fish scale contains rich in protein, unsaturated fatty acid, vitamin, mineral element and colloid, can be with infusion after
Do adult fish to freeze, memory can be strengthened, prevent cardiovascular and cerebrovascular disease, beauty and skin care, enhancing development, strengthen immunity
Power, weight-reducing, promote gastrointestinal function, delay and prolong aging, press down cancer anticancer.
Content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of Fructus Fici fish freezes canned food.
A kind of Fructus Fici fish freezes canned food, is made up of the raw material of following weight portion：Fructus Fici 125 ~ 130, fish scale 36 ~ 38, food
Salt 1.2 ~ 1.4, oligofructose 8 ~ 10, moral formula lactobacilluss 2 ~ 4, vitamin C 0.5 ~ 0.7, curcumin 0.4 ~ 0.6, epsilon-polylysine
0.04~0.06.
Described Fructus Fici, is the organic fresh Fructus Fici of 8 ~ 9 maturations, and zinc content is 21.4mg/100g.
Described fish scale, is the fresh fish scale of the live fish that body weight is 3 ~ 4kg.
A kind of Fructus Fici fish freezes the preparation method of canned food, specifically includes following steps：
（1）Vitamin C is dissolved in the water of vitamin C weight 25 ~ 30 times amount, fully dissolves, obtain vitamin c solution；
（2）Fructus Fici is cleaned, is placed in blanching 10 ~ 15 seconds in steam, peeling, it is equally divided into two pieces, carries out shaping, uniformly spray
Vitamin c solution, prevents Fructus Fici from aoxidizing, it is to avoid color and luster deepens, and nutrition leak is sub-packed in packing jar by specification, obtains
Fructus Fici tank；
（3）After fish scale clear water is rinsed well, soaked 20 ~ 30 minutes with white wine, desalinate fishlike smell, take out, clear water rushes
After wash clean, add moral formula lactobacilluss, stir, be placed in 32 ~ 34 DEG C of standing for fermentation 6 ~ 7 hours, remove removing fishy odor, accelerate glue
Former albumen dissolution, takes out, is placed in preserving kettle, adds the water of Fructus Fici weight 2 ~ 3 times amount, adds oligofructose after boiling, and protects
Hold micro-boiling, infusion 45 ~ 50 minutes, remove fish scale, add Sal and curcumin, stir to dissolving completely, obtain fish scale soup；
（4）Fish scale soup is sub-packed in step by specification（2）In the Fructus Fici tank obtaining, it is placed in 121 DEG C and sterilizes 25 ~ 30 minutes, take
Go out, sealing, be placed in the environment that temperature is 8 ~ 10 DEG C and cool down 40 ~ 50 minutes, obtain Fructus Fici fish and freeze canned food；
（5）In 8000 ~ 9000uW/c ultraviolet-sterilization 20 ~ 25 minutes, obtain finished product.
It is an advantage of the invention that：A kind of Fructus Fici fish that the present invention provides freezes canned food, and preparation is simple, nutritious, sour-sweet
Agreeable to the taste, soft bullet is fine and smooth, and organic Zn content is 18.36mg/100g, meets nutrition, mouthfeel and the health care demand of more consumers, energy
Enough enhancing immunity, enhance metabolism, and enhancing development protects cardiovascular and cerebrovascular vessel, promote gastrointestinal function, beauty and skin care, resist
Oxidation, defying age, anticancer；Add vitamin C during Fructus Fici making beating, it can be avoided that Fructus Fici occurs brown stain, keep color and luster red gorgeous,
Prevent nutrition leak；Fish scale raw material is easy to get, and turns waste into wealth, cheap, environmental protection, after lactic acid bacteria fermentation, in acid naturally
Taste, produces small molecule nutritional labeling, promotes the intestines and stomach alimentation, removes removing fishy odor, suppresses varied bacteria growing, Shelf-life；ε-
Polylysine is as biological antibiotic polypeptide, by increasing capacitance it is possible to increase nutrition, natural antibacterial, keeps canned food color stability；Replaced with oligosaccharide
Sucrose, without any additive, promotes intestinal beneficial bacterium propagation, pre- preventing obesity and dental caries, any crowd all can trust edible, pin
The amount of selling improves 16.4%.
Specific embodiment
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of Fructus Fici fish freezes canned food, is made up of the raw material of following weight portion：Fructus Fici 125, fish scale 36, Sal 1.3, oligomeric fruit
Sugar 9, moral formula lactobacilluss 3, vitamin C 0.6, curcumin 0.5, epsilon-polylysine 0.05.
Described Fructus Fici, is the organic fresh Fructus Fici of 8 ~ 9 maturations, and zinc content is 21.4mg/100g.
Described fish scale, is the fresh fish scale of the live fish that body weight is 3 ~ 4kg.
A kind of Fructus Fici fish freezes the preparation method of canned food, specifically includes following steps：
（1）Vitamin C is dissolved in the water of vitamin C weight 25 times amount, fully dissolves, obtain vitamin c solution；
（2）Fructus Fici is cleaned, is placed in blanching 15 seconds in steam, peeling, it is equally divided into two pieces, carries out shaping, uniformly spray dimension
Raw element C solution, prevents Fructus Fici from aoxidizing, it is to avoid color and luster deepens, and nutrition leak is sub-packed in packing jar by specification, obtains no
Flowers and fruits tank；
（3）After fish scale clear water is rinsed well, soaked 30 minutes with white wine, desalinate fishlike smell, take out, clear water rinses dry
After net, add moral formula lactobacilluss, stir, be placed in 34 DEG C of standing for fermentation 7 hours, remove removing fishy odor, accelerate collagen protein molten
Go out, take out, be placed in preserving kettle, add the water of Fructus Fici weight 2 times amount, after boiling, add oligofructose, keep micro-boiling, infusion
45 minutes, remove fish scale, add Sal and curcumin, stir to dissolving completely, obtain fish scale soup；
（4）Fish scale soup is sub-packed in step by specification（2）In the Fructus Fici tank obtaining, it is placed in 121 DEG C and sterilizes 30 minutes, take out,
Sealing, is placed in the environment that temperature is 8 DEG C and cools down 40 minutes, obtains Fructus Fici fish and freezes canned food；
（5）In 8000uW/c ultraviolet-sterilization 25 minutes, obtain finished product.
Embodiment 2
A kind of Fructus Fici fish freezes canned food, is made up of the raw material of following weight portion：Fructus Fici 125, fish scale 36, Sal 1.2, oligomeric fruit
Sugar 8, moral formula lactobacilluss 2, vitamin C 0.5, curcumin 0.4, epsilon-polylysine 0.04.
Preparation method, with embodiment 1.
Embodiment 3
A kind of Fructus Fici fish freezes canned food, is made up of the raw material of following weight portion：Fructus Fici 130, fish scale 38, Sal 1.4, oligomeric fruit
Sugar 10, moral formula lactobacilluss 4, vitamin C 0.7, curcumin 0.6, epsilon-polylysine 0.06.
Preparation method, with embodiment 1.
Comparative example
Existing method prepares fig can.
Embodiment and the index evaluation of comparative example no ovum can：
With the method for embodiment and comparative example, the Fructus Fici of same breed is prepared into fig can respectively, to embodiment and right
The mouthfeel of ratio fig can and nutritional labeling are detected, the index evaluation of embodiment and comparative example fig can is shown in Table
1.
Table 1：Embodiment and the index evaluation of comparative example fig can
| Project | Embodiment 1 | Comparative example |
| Mouthfeel | Sour-sweet, fine and smooth, soft bullet | Sour-sweet |
| Pesticide residues | No | Have |
| Organic Zn content/(mg/100g) | 18.36 | 0.67 |
| Sales volume improves/(%) | 16.4 | — |
Note：" " indicate Wu.
The result of table 1 shows, embodiment Fructus Fici fish freezes canned food, sweet mouthfeel, fine and smooth soft bullet, non agricultural chemical residuum, sells
Amount raising 16.4%, illustrates that the Fructus Fici fish that the present invention provides is frozen canned food and has wide market prospect.
Embodiment and comparative example fig can improve the effect of gastrointestinal function：
Randomly choose cleaning grade Kunming mouse 80, weight 18～22g, male and female half and half, the fasting before modeling of all mices
12h, free water.Mice is randomly divided into 4 groups, every group 20, male and female half and half, respectively embodiment group, comparative example group, diarrhoea
Model group and matched group, with normal saline gavage (5ml/kg, by Mice Body restatement), remaining mice all carries out abdomen to matched group simultaneously
Rush down modeling, after modeling success, canned food is uniformly pulled an oar, the canned food 5ml/kg that embodiment and comparative example group gavage this group respectively (presses
Mice Body restatement), Diarrhea Model group and matched group gavage normal saline gavage 5ml/kg (by Mice Body restatement), continuous 5d, see
Examine the stool situation in 4h after mouse stomach, diarrhea rate：The number of animals of defecation and the percentage ratio of this group animal number.Loose stool rate：
The ratio of the loose stool number that every animal is arranged and total just number.Loose stool level：Represent the degree of loose stool.Stain is formed with loose stool pollution filter paper
And long-pending size deciding grade and level, it is divided into 4 grades, 1 grade：Stain diameter ＜ 1cm；2 grades：Stain diameter 1 ~ 1.9cm；3 grades：Stain diameter 2 ~
3cm；4 grades：Stain diameter ＞ 3cm.The series of every 1 heap loose stool is first counted one by one, then by all for this Mus loose stool series during statistics
It is added the average series obtaining loose stool divided by loose stool number of times, abbreviation loose stool level.Embodiment and comparative example fig can improve gastrointestinal
The effect of function is shown in Table 2.
Table 2：Embodiment and comparative example fig can improve the effect of gastrointestinal function
| Project | Embodiment 1 | Comparative example | Diarrhea Model group | Matched group |
| Defecation frequency (secondary) | 11.2±2.12 | 14.3±2.24 | 17.4±2.26 | 8.9±2.32 |
| Diarrhea rate (%) | 32 | 57 | 100 | — |
| Loose stool rate (%) | 0.28 | 0.46 | 0.81 | — |
| Loose stool level (cm) | 2.08±0.22 | 2.17±0.23 | 2.54±0.361 | — |
Note：" " indicate Wu.
From the results shown in Table 2, after the Fructus Fici fish of embodiment freezes canned food gavage mice, its defecation frequency, diarrhoea
Rate, loose stool rate and loose stool level are all significantly less than comparative example and Diarrhea Model group, illustrate that the Fructus Fici fish that the present invention provides freezes canned food
Gastrointestinal function can be obviously improved.
Claims (4)
1. a kind of Fructus Fici fish freezes canned food it is characterised in that being made up of the raw material of following weight portion：Fructus Fici 125 ~ 130, fish scale
36 ~ 38, Sal 1.2 ~ 1.4, oligofructose 8 ~ 10, moral formula lactobacilluss 2 ~ 4, vitamin C 0.5 ~ 0.7, curcumin 0.4 ~ 0.6, ε-
Polylysine 0.04 ~ 0.06.
2. Fructus Fici fish freezes canned food it is characterised in that described Fructus Fici according to claim 1, is the organic of 8 ~ 9 maturations
Fresh Fructus Fici, zinc content is 21.4mg/100g.
3. Fructus Fici fish freezes canned food it is characterised in that described fish scale according to claim 1, is the work that body weight is 3 ~ 4kg
The fresh fish scale of fish.
4. Fructus Fici fish freezes the preparation method of canned food it is characterised in that specifically including following steps according to claim 1：
（1）Vitamin C is dissolved in the water of vitamin C weight 25 ~ 30 times amount, fully dissolves, obtain vitamin c solution；
（2）Fructus Fici is cleaned, is placed in blanching 10 ~ 15 seconds in steam, peeling, it is equally divided into two pieces, carries out shaping, uniformly spray
Vitamin c solution, is sub-packed in packing jar by specification, obtains Fructus Fici tank；
（3）After fish scale clear water is rinsed well, soaked 20 ~ 30 minutes with white wine, take out, after clear water is rinsed well, plus
Enter moral formula lactobacilluss, stir, be placed in 32 ~ 34 DEG C of standing for fermentation 6 ~ 7 hours, take out, be placed in preserving kettle, add Fructus Fici
The water of weight 2 ~ 3 times amount, after boiling add oligofructose, keep micro-boiling, infusion 60 ~ 70 minutes, remove fish scale, add Sal and
Curcumin, stirs to dissolving completely, obtains fish scale soup；
（4）Fish scale soup is sub-packed in step by specification（2）In the Fructus Fici tank obtaining, it is placed in 121 DEG C and sterilizes 25 ~ 30 minutes, take
Go out, sealing, be placed in the environment that temperature is 8 ~ 10 DEG C and cool down 40 ~ 50 minutes, obtain Fructus Fici fish and freeze canned food；
（5）In 8000 ~ 9000uW/c ultraviolet-sterilization 20 ~ 25 minutes, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610813017.8A CN106387749A (en) | 2016-09-09 | 2016-09-09 | Canned fish gel containing common fig |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610813017.8A CN106387749A (en) | 2016-09-09 | 2016-09-09 | Canned fish gel containing common fig |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387749A true CN106387749A (en) | 2017-02-15 |
Family
ID=57998934
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| CN201610813017.8A Withdrawn CN106387749A (en) | 2016-09-09 | 2016-09-09 | Canned fish gel containing common fig |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757458A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Processing technique of Ficus carica tin can |
| CN104970403A (en) * | 2015-07-09 | 2015-10-14 | 江苏省农业科学院 | Gel type fish soup product and production process thereof |
| CN105077359A (en) * | 2014-05-22 | 2015-11-25 | 徐小芹 | Processing method for leftovers of fish products and low-value small trash fishes, and products thereof |
| CN105746706A (en) * | 2016-03-14 | 2016-07-13 | 阜阳市颍州区金湖丰种植农民专业合作社 | Peach flower-flavored yogurt capable of promoting gastrointestinal function |
| CN105767427A (en) * | 2016-03-29 | 2016-07-20 | 颍上县好圆食品有限公司 | Healthy chili-pepper jelly drops |
-
2016
- 2016-09-09 CN CN201610813017.8A patent/CN106387749A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077359A (en) * | 2014-05-22 | 2015-11-25 | 徐小芹 | Processing method for leftovers of fish products and low-value small trash fishes, and products thereof |
| CN104757458A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Processing technique of Ficus carica tin can |
| CN104970403A (en) * | 2015-07-09 | 2015-10-14 | 江苏省农业科学院 | Gel type fish soup product and production process thereof |
| CN105746706A (en) * | 2016-03-14 | 2016-07-13 | 阜阳市颍州区金湖丰种植农民专业合作社 | Peach flower-flavored yogurt capable of promoting gastrointestinal function |
| CN105767427A (en) * | 2016-03-29 | 2016-07-20 | 颍上县好圆食品有限公司 | Healthy chili-pepper jelly drops |
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Application publication date: 20170215 |