CN106509699A - Preparation method of ditrema temmincki bleeker - Google Patents
Preparation method of ditrema temmincki bleeker Download PDFInfo
- Publication number
- CN106509699A CN106509699A CN201610968879.8A CN201610968879A CN106509699A CN 106509699 A CN106509699 A CN 106509699A CN 201610968879 A CN201610968879 A CN 201610968879A CN 106509699 A CN106509699 A CN 106509699A
- Authority
- CN
- China
- Prior art keywords
- temmincki
- ditrema
- bleeker
- yellow croaker
- preparation
- 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
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 241001648770 Ditrema temminckii Species 0.000 title abstract 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229960000583 acetic acid Drugs 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 241001596950 Larimichthys crocea Species 0.000 claims description 35
- 238000001802 infusion Methods 0.000 claims description 10
- 241000353340 Helicolenus percoides Species 0.000 claims description 4
- 238000007602 hot air drying Methods 0.000 claims description 4
- 241000827798 Hemerocallis citrina Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- 241001504942 Percocypris pingi Species 0.000 claims 1
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 claims 1
- 238000007598 dipping method Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 239000011573 trace mineral Substances 0.000 abstract description 4
- 235000013619 trace mineral Nutrition 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 abstract description 3
- 208000007502 anemia Diseases 0.000 abstract description 3
- 230000001914 calming effect Effects 0.000 abstract description 3
- 208000002173 dizziness Diseases 0.000 abstract description 3
- 208000001848 dysentery Diseases 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 206010022437 insomnia Diseases 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 210000005036 nerve Anatomy 0.000 abstract description 3
- 235000018102 proteins Nutrition 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 239000011669 selenium Substances 0.000 abstract description 3
- 229910052711 selenium Inorganic materials 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 238000002560 therapeutic procedure Methods 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract 1
- 230000004596 appetite loss Effects 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000021266 loss of appetite Nutrition 0.000 abstract 1
- 208000019017 loss of appetite Diseases 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000002000 scavenging effect Effects 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 206010061428 decreased appetite Diseases 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000011800 void 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of ditrema temmincki bleeker. The preparation method of the ditrema temmincki bleeker comprises the following steps: carrying out softening treatment by using acetic acid, carrying out seasoning and stewing, carrying out bake-drying, and so on. According to the preparation method, the softening treatment is carried out by soaking the ditrema temmincki bleeker in a 4% glacial acetic acid solution, so that the storage life of the ditrema temmincki bleeker is obviously prolonged; the soaked ditrema temmincki bleeker is then thoroughly washed and drained, and stewed in a high-concentration seasoning solution, so that the prepared product is soft and loose in taste, as well as delicious and sweet in flavor; and the stewed ditrema temmincki bleeker is thoroughly drained, and dried by using hot air of which the temperature is about 65 DEG C until the water content of the ditrema temmincki bleeker is 20-22%, so that the prepared ditrema temmincki bleeker is dry on the surface, capable of being stored at normal temperature, soft and loose in taste, delicious in flavor, and mellow in aroma. The ditrema temmincki bleeker is rich in protein, trace element and vitamin, so that the ditrema temmincki bleeker has very good tonifying and benefiting effects to human body; and the ditrema temmincki bleeker has especially very good diet-therapy effects to weak people and the elderly. The ditrema temmincki bleeker is rich in trace element selenium which is capable of scavenging free radicals produced by human metabolism, delaying senescence, as well as preventing and treating various cancers; moreover, the ditrema temmincki bleeker is capable of tonifying the spleen, invigorate the stomach, calming the nerves, relieving dysentery, benefiting Qi and replenishing essence, and has good curative effects on anemia, insomnia, dizziness, loss of appetite, as well as postpartum deficiency of the women.
Description
Technical field
The present invention relates to the process and utilization technology of yellow croaker.
Background technology
Yellow croaker contains rich in protein, trace element and vitamin, has good benefiting action to human body, to body constitution
For weak and middle-aged and elderly people, edible yellow croaker can receive good food therapy effect.Yellow croaker contains abundant trace element-selenium,
The free radical of body metabolism generation, energy slow down aging can be removed, and has prophylactic-therapeutic effect to various cancers.The traditional Chinese medical science thinks, yellow croaker
There is spleen invigorating and rise stomach, dysentery relieving of calming the nerves, QI invigorating replenishing essence, anemia, insomnia, dizziness, inappetence and women's puerperal asthenia are had
Good efficacy；At present traditional Hemerocallis citrina Baroni fish food be mostly with eat raw with xerophagia based on, taste is single, it is impossible to meet long term consumer
Edible demand.
The content of the invention
The purpose of the present invention:
The present invention provides a kind of processing method of Japanese seaperch fish, and the transport of effectively solving yellow croaker, storage problem eat side
Just, and by flavour enhancing, improve product organoleptic quality.
The technical scheme is that：
Including acetic acid sofening treatment, seasoning infusion, dry, it is characterised in that fresh yellow croaker is cut into slices and in 4% ice vinegar
After impregnating 1 minute in acid solution, pull out and drain placement 12 hours；90 points of infusion in baste of the yellow croaker after draining will be cleaned
Clock, baste is by 25% white sugar of fresh yellow croaker weight, 20% soy sauce of fresh yellow croaker weight, fresh yellow croaker weight
10% cooking wine with mix by 60% water of fresh yellow croaker weight；Infusion drain after yellow croaker with 65 DEG C of hot air dryings
To moisture 20%-22%.
The present invention has the advantages and positive effects that：
The present invention due to by yellow croaker in 4% glacial acetic acid solution sofening treatment, can significantly extend the Storage period of yellow croaker
Limit, will clean the yellow croaker infusion in high concentration baste after draining, and the soft gruel of product mouthfeel after so processing, taste are fresh
It is sweet；Infusion drain after yellow croaker 65 DEG C or so hot air dryings to moisture 20%-22%, the Japanese seaperch fish surface for obtaining do
It is refreshing, can preserve in room temperature, the soft gruel of mouthfeel, delicious gas is fragrant；Yellow croaker contains rich in protein, trace element and vitamin, right
Human body has good benefiting action, to have a delicate constitution and middle-aged and elderly people for, edible yellow croaker can receive good food therapy effect.
Yellow croaker contains abundant trace element-selenium, can remove the free radical of body metabolism generation, can slow down aging, and to various cancers
There is prophylactic-therapeutic effect；Energy spleen invigorating rises stomach, dysentery relieving of calming the nerves, QI invigorating replenishing essence, to anemia, insomnia, dizziness, inappetence and women's body in puerperal
Void has good efficacy.
Specific embodiment
To make present disclosure be easier to be clearly understood, the present invention is done into one below according to specific embodiment
Step detailed description.
It is raw material from unabroken fresh yellow croaker, brushes away the debris such as the silt on attachment yellow croaker surface, cut off internal organs,
Remainder is cut into slices；
The yellow croaker for processing in right amount is taken, sofening treatment in 4% food grade glacial acetic acid solution of immersion pulls drip out after 1 minute
It is dry, place and clean or so dry and comfortable ground upper 12 hour；
Hemerocallis citrina Baroni fish food is cut into into about 3 × 2 square centimeters of square；
The impurity of yellow croaker attachment is fully washed away, is drained；
The preparation of baste using by 25% white sugar of yellow croaker weight, 20% quality sauce by yellow croaker weight,
10% cooking wine by yellow croaker weight is mixed with 60% water by yellow croaker weight；
After flavouring agent heating is dissolved, the yellow croaker after adding cleaning to drain is boiled, and keeps micro-boiling infusion 90 minutes or so, extremely
Baste is tacky, pulls out and drains；
Yellow croaker after infusion is drained uniformly is spread out in Dropbox, with 65 DEG C or so hot air dryings to moisture 20%-
22%；
It is sufficiently cool, after detecting that product moisture content and organoleptic indicator are qualified, packaging seal, vanning warehouse-in.
Above one embodiment of the present of invention is described in detail, but the content has been only the preferable enforcement of the present invention
Example, it is impossible to be considered as limiting practical range of the invention.All impartial changes made according to the present patent application scope and improvement
Deng, still all should belong to the present invention patent covering scope within.
Claims (1)
1. a kind of manufacture method of Japanese seaperch fish, including acetic acid sofening treatment, seasoning infusion, dry, it is characterised in that by new cadmium yellow
Percocypris pingi (Tchang) is cut into slices and dipping, after 1 minute, is pulled out and drains placement 12 hours in 4% glacial acetic acid solution；The Hemerocallis citrina Baroni after draining will be cleaned
Fish infusion 90 minutes in baste, baste is by 25% white sugar of fresh yellow croaker weight, fresh yellow croaker weight
20% soy sauce, 10% cooking wine of fresh yellow croaker weight with mix by 60% water of fresh yellow croaker weight；Infusion is drained
65 DEG C of hot air dryings of yellow croaker afterwards are to moisture 20%-22%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610968879.8A CN106509699A (en) | 2016-11-06 | 2016-11-06 | Preparation method of ditrema temmincki bleeker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610968879.8A CN106509699A (en) | 2016-11-06 | 2016-11-06 | Preparation method of ditrema temmincki bleeker |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509699A true CN106509699A (en) | 2017-03-22 |
Family
ID=58326013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610968879.8A Pending CN106509699A (en) | 2016-11-06 | 2016-11-06 | Preparation method of ditrema temmincki bleeker |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509699A (en) |
-
2016
- 2016-11-06 CN CN201610968879.8A patent/CN106509699A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104824693B (en) | A kind of preparation method of honey mutton chop with health role | |
| CN106722282A (en) | The processing method of tealeaves dried beef | |
| CN105495476A (en) | Pickling method of delicious dried white radishes | |
| KR20130097431A (en) | Method of manufacturing red ginseng chicken soup food using 9-stage steaming-drying manner and red ginseng chicken soup food manufactured therefrom | |
| CN103027168B (en) | Cherry tomato sweetmeat containing oolong and production method of cherry tomato sweetmeat | |
| CN107788419A (en) | A kind of digestible canned fish maw and preparation method thereof | |
| CN107397167A (en) | A kind of preparation method of organic peanut bean sprout | |
| CN106561960A (en) | Preparation method for sugar-processed ginger slice | |
| CN106035960A (en) | Production method of health preserved escarole | |
| CN104855904A (en) | Convenient snow pea pickles and preparation method thereof | |
| KR20090082786A (en) | Lotus root zangachi and preparing therof | |
| KR101320440B1 (en) | Herb-chinese mitten crab preserved in soy sauce and manufacturing method thereof | |
| CN104982827A (en) | Beautifying rice dumpling and making method thereof | |
| CN106509699A (en) | Preparation method of ditrema temmincki bleeker | |
| KR100948634B1 (en) | Scorched rice-tea for coffee substitute | |
| KR101642343B1 (en) | Pretreatment method of dried walleye pollock for canned dried walleye pollock and canned dried walleye pollock therefrom | |
| CN103719940A (en) | Preparation method of canned fish | |
| CN102948825A (en) | Processing method of instant dried scallop | |
| CN106235022A (en) | A kind of preparation method of refrigerant mung bean sauce | |
| KR101880265B1 (en) | Process for dried yellow corvina with barley using deodeok jangajji | |
| CN105341639A (en) | Making method of lotus seed and longan eight-treasure porridge | |
| CN109007178A (en) | One plants vegetables with jute pickles tea and preparation method thereof | |
| CN107432342A (en) | A kind of preparation method of the general tea of nutrition mandarin orange | |
| CN107821978A (en) | The processing method of tealeaves dried beef | |
| CN102948823A (en) | Processing method of instant soft scallop |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170322 |