CN106616533A - Preparation method for rolled burdock-flavor silvery pomfret - Google Patents

Preparation method for rolled burdock-flavor silvery pomfret Download PDF

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CN106616533A
CN106616533A CN201611152295.XA CN201611152295A CN106616533A CN 106616533 A CN106616533 A CN 106616533A CN 201611152295 A CN201611152295 A CN 201611152295A CN 106616533 A CN106616533 A CN 106616533A
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burdock
butterfish
rolled
paupiette
slurry
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汪永辉
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汪永辉
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Priority to CN201610106769.0A priority patent/CN105747134A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a preparation method for rolled burdock-flavor silvery pomfret. Burdock and silvery pomfret are taken as raw materials, and meanwhile, mangnolia officinalis and mosla chinensis are added, so as to prepare the rolled burdock-flavor silvery pomfret. The nutritive values of the burdock and silvery pomfret are fully utilized, and the burdock and silvery pomfret are combined with the traditional Chinese medicines, so as to achieve synergic effects; the rolled burdock-flavor silvery pomfret has the effects of promoting qi circulation, removing qi stagnation, reinforcing the stomach and boosting essence; the end product is fragrant, sweet, soft, smooth and tasty and has certain healthcare functions; the long-term application of the rolled burdock-flavor silvery pomfret can obviously relieve the discomforts of people suffering from dyspepsia, qi stagnation, spleen deficiency and diarrhea; and the preparation process is simple, is easily realized, meets the market development requirement and is suitable for large-scale production.

Description

A kind of preparation method of burdock local flavor butterfish volume
The application is application number 201610106769.0, the applying date 2016 year 2 month 28, a kind of entitled " bajiao banana The divisional application of the preparation method of taro local flavor butterfish volume ".
Technical field
The present invention relates to food processing field, more particularly to banana dasheen, butterfish as raw material, adds with health-care efficacy Chinese medicine, a kind of obtained banana dasheen local flavor butterfish volume.
Background technology
Banana dasheen, is a kind of very promising amylum crops, and it can be in mountain region and low land plantation, banana dasheen also known as drought Lotus root, any of several broadleaf plants lotus root, achira, are that the plant of Lowiaceae canna category originates in the ground such as South America, and banana dasheen has become high value and formed sediment in Asia The new raw material sources of powder, are also the good raw material for brewageing fermentation, food and feed manufacturing.Its is sweet, light, cool in nature, with heat-clearing Dampness removing, removing toxic substances effect, cure mainly dysentery, have loose bowels, jaundice, ulcerative carbuncle pyogenic infections.
Butterfish, another name has mirror fish, Tuo fishes, prosperous marquis tortoise, prosperous mouse, dog drowsiness fish, silvery pomfret bream, mirror fish, butterfish, Bai Chang, forks piece fish Deng.Body is short and high, extremely flat-sided, slightly assumes diamond in shape.Head is less, and kiss circle, mouth is little, and tooth is thin.Adult fish abdomeinal fin disappears.Tail fin bifurcated is quite deep, Inferior lobe is longer.Body silvery white, top is micro- in cinerous.With animals such as shell-fish as food.Butterfish is the edible of Perenniporia martius With view and admire the larger fish that has both.Butterfish contains various nutrition.100 grams of flesh of fish contain 15.6 grams of protein, 6.6 grams of fat, carbon water 0.2 gram of compound, 19 milligrams of calcium, 240 milligrams of phosphorus, 0.3 milligram of iron.Containing abundant unrighted acid, there is reduction cholesterol Effect;Containing abundant trace elements of selenium and magnesium, there is prevention effect to angiocardiopathies such as coronary sclerosis, and can delay Body aging, the generation of pre- anti-cancer.Butterfish is sweet, mild-natured, with nourishing qi and blood, mends stomach benefit essence, joint lubricating, soft muscle profit bone The effect of, ache etc. very effective to indigestion, splenasthenic diarrhea, anaemia, muscles and bones.
The bark of official magnolia, calls purple Piao, purple oil Piao, Wen Piao etc. in the range of botany, be Magnoliaceae, magnolia, common for thickness Piao(Former subspecies)With Magnolia bilola(Subspecies)Two kinds, main product is in Sichuan, Hubei and other places.The drying that the plant is referred exclusively in Chinese medicine is done Skin, root skin and branch skin.Bark of official magnolia bitter, pungent, warm in nature, returns spleen, stomach, large intestine channel, with gas consumption product, eliminating dampness except full, relieving asthma Effect, cure mainly stagnation of QI due to dyspepsia, abdominal distention constipation, damp retention in middle-jiao, gastral cavity ruffian is vomited and diarrhoea, phlegm stops up the circulation of vital energy in the wrong direction, fullness sensation in chest is breathed with cough.
Herba Moslae Chinensis, are the herb of labiate Mosla chinensis, and summer harvesting aerial part removes root, dries.Its taste Hardship, it is warm in nature, there is driving away summer heat, promoting blood circulation, qi-regulating, dampness elimination, cure mainly summer flu, heatstroke evil of vomitting, stomachache have loose bowels, the bruise stasis of blood Bitterly, eczema, furuncle.
Paupiette, another name bamboo wheel is will to cut the paste of the fish after mixing to be placed on to be baked on brass or stainless steel tube and form, and finished product has color Pool is golden yellow, fragrant fresh good to eat, the characteristic such as high resilience.It is direct-edible, sheet can be also cut into, adjust vegetable edible to use, sheet can be also cut into, Thread Jing is fried or various designs and varieties are processed in the cooking.With banana dasheen, butterfish as primary raw material, the bark of official magnolia, Herba Moslae Chinensis are guarantor Strong raw material, produces a kind of health-care nutritive paupiette, yet there are no report and launch.
The content of the invention
The present invention is with banana dasheen, butterfish as raw material, while adding the bark of official magnolia, Herba Moslae Chinensis develops a kind of banana dasheen local flavor butterfish Volume.The domestic blank that paupiette is made using this kind of raw material is filled up.
A kind of making step of banana dasheen local flavor butterfish volume is as follows:
A. banana dasheen pretreatment:The complete smooth banana dasheen of epidermis is taken, peeling is cleaned, and is cut into 0.5-1 centimetre of bulk, is put into Rice steaming car steams 15-30 minutes, and ripe banana dasheen is put into into rustless steel container, adds the water of ripe banana dasheen weight 3-7%, and 15-25%'s is glutinous Ground rice, the farina of 6-10%, the salt of 1-2%, the monosodium glutamate of 0.5-1%, the glucose of 1-2%, the vegetable oil of 4-8%, stirring Uniformly, the beater equipped with 80-120 mesh sieves is reentered, banana dasheen slurry is obtained;
B. butterfish pretreatment:By butterfish except decaptitating and internal organ, clean up, be put into flesh separator and go spur, place into meat grinder strand It is broken, butterfish mud is obtained;Butterfish mud is put into into cutmixer, water, the farina of 8-15%, the 2-4% of butterfish mud weight 4-8% is added Cooking wine, the salt of 1-2%, cut and mix 10-20 minutes, cut fine and smooth to fish slurry, butterfish slurry is obtained;
C. Chinese medicine pretreatment:The bark of official magnolia, Herba Moslae Chinensis are taken by a certain percentage, the water of 3-10 times of raw materials of traditional Chinese medicinal materials weight is added, and soak 2-3 Hour, then decoct 0.5-1 hours, after together with decoction liquor, make Traditional Chinese medicine pulp with beater;
D. mixed-forming:Take banana dasheen slurry 20-30 weight portions, butterfish slurry 80-120 weight portions, Traditional Chinese medicine pulp 2-5 weight portions, mixing Stir, place into the shaping of paupiette automatic moulding machine;
E. bake:The paupiette of shaping is delivered to into grilled fish by chain conveyor and rolls up machine, carried out advance roller and bake, first with text Fire heating, then with the 150-170 DEG C of heating of strong fire, bake paupiette surface produces the focal spot of 0.5-1 centimetre of diameter, in golden yellow or Buff, coats Glucose Liquid and is conducive to quality during baking on paupiette surface, and the product surface after baking coats vegetable oil;
F. packaging, refrigeration:The paupiette after baking is taken out, after cooling, is vacuum-packed, banana dasheen local flavor butterfish is obtained and is rolled into Product.
A certain proportion of Chinese medicine proportioning is following raw material weight ratio in step C of the present invention:Bark of official magnolia 50-60%, Herba Moslae Chinensis 40- 50%。
In step C of the present invention, such as it is difficult to be beaten, decocting time can be extended to 2-3 hours.
Cooling step can be cooled down using air cooling machine in step F of the present invention.
The mechanism of action of the present invention:
Banana dasheen, clearing heat and promoting diuresis, removing toxic substances; Butterfish, nourishing qi and blood, benefit stomach benefit essence; The bark of official magnolia, gas consumption product, relieving asthma; Shi Xiang mao, driving away summer heat promoting blood circulation, qi-regulating dampness elimination.The mutual compatibility of four taste Chinese medicines using more than, collaboration comes into force, by the respectful drop for adjusting lung, liver Rise and send out, promote the strong fortune of spleen, admittedly up to gas consumption product, effect of benefit stomach benefit essence.
The present invention, while adding the bark of official magnolia, Herba Moslae Chinensis, produces a kind of banana dasheen local flavor silvery pomfret with banana dasheen, butterfish as raw material Paupiette.It makes full use of the nutritive value of banana dasheen, butterfish, with the mutual compatibility of Chinese medicine, Synergistic, with gas consumption product, mends Effect of stomach benefit essence.Finished product fragrance assails the nostrils, sweet fragrant soft cunning, plump fertile, and with certain health care, long-term consumption can be bright It is aobvious to improve stagnation of QI due to dyspepsia, the discomfort of splenasthenic diarrhea crowd.Its manufacture craft is simple, it is easy to accomplish, meet market development needs, can To carry out large-scale production.
With reference to embodiments, the present invention is described in further detail.
Specific embodiment
Embodiment 1, a kind of preparation method of banana dasheen local flavor butterfish volume, using following steps:
A. banana dasheen pretreatment:The complete smooth banana dasheen of epidermis is taken, peeling is cleaned, and is cut into 0.5-1 centimetre of bulk, is put into Rice steaming car steams 25 minutes, and ripe banana dasheen is put into into rustless steel container, add ripe banana dasheen to weigh 5% water, 20% glutinous rice flour, 8% Farina, 1.2% salt, 0.6% monosodium glutamate, 1.2% glucose, 5% vegetable oil, stir, and reenter equipped with 80 The beater of mesh sieve, is obtained banana dasheen slurry;
B. butterfish pretreatment:By butterfish except decaptitating and internal organ, clean up, be put into flesh separator and go spur, place into meat grinder strand It is broken, butterfish mud is obtained;Butterfish mud is put into into cutmixer, add butterfish mud weigh 5% water, 10% farina, 2% cooking wine, 1.2% salt, cuts and mixes 12 minutes, cuts fine and smooth to fish slurry, and butterfish slurry is obtained;
C. Chinese medicine pretreatment:The bark of official magnolia 60%, Herba Moslae Chinensis 40% are taken by weight proportion, the water for adding raw materials of traditional Chinese medicinal materials to weigh 4 times, immersion 2 hours, then decoct 1 hour, after together with decoction liquor, make Traditional Chinese medicine pulp with beater;
D. mixed-forming:Banana dasheen slurry 12.5kg is taken, butterfish slurry 50kg, Traditional Chinese medicine pulp 1.5kg, mixing and stirring places into fish Volume automatic moulding machine shaping;
E. bake:The paupiette of shaping is delivered to into grilled fish by chain conveyor and rolls up machine, carried out advance roller and bake, first with text Fire heating, then with the 160-170 DEG C of heating of strong fire, bake paupiette surface produces the focal spot of 0.5-1 centimetre of diameter, in golden yellow or Buff, coats Glucose Liquid and is conducive to quality during baking on paupiette surface, and the product surface after baking coats vegetable oil;
F. packaging, refrigeration:The paupiette after baking is taken out, Jing after air cooling machine cooling, is vacuum-packed, banana dasheen wind is obtained Taste butterfish is rolled into product.
Embodiment 2, a kind of preparation method of banana dasheen local flavor butterfish volume, using following steps:
A. banana dasheen pretreatment:The complete smooth banana dasheen of epidermis is taken, peeling is cleaned, and is cut into 0.5-1 centimetre of bulk, is put into Rice steaming car steams 20 minutes, and ripe banana dasheen is put into into rustless steel container, add ripe banana dasheen to weigh 6% water, 18% glutinous rice flour, 8% Farina, 1.5% salt, 0.8% monosodium glutamate, 1.5% glucose, 6% vegetable oil, stir, and reenter equipped with 100 The beater of mesh sieve, is obtained banana dasheen slurry;
B. butterfish pretreatment:By butterfish except decaptitating and internal organ, clean up, be put into flesh separator and go spur, place into meat grinder strand It is broken, butterfish mud is obtained;Butterfish mud is put into into cutmixer, add butterfish mud weigh 7% water, 12% farina, 3% cooking wine, 1.5% salt, cuts and mixes 15 minutes, cuts fine and smooth to fish slurry, and butterfish slurry is obtained;
C. Chinese medicine pretreatment:The bark of official magnolia 27%, Herba Moslae Chinensis 15%, dillseed 22%, spiked gingerlily rhizome 18%, orchis are taken by weight proportion 18%, add raw materials of traditional Chinese medicinal materials to weigh 7 times of water, soak 2.5 hours, then decoct 1.5 hours, after together with decoction liquor, with beating Machine makes Traditional Chinese medicine pulp;
D. mixed-forming:Banana dasheen slurry 17.5kg is taken, butterfish slurry 70kg, Traditional Chinese medicine pulp 2.4kg, mixing and stirring places into fish Volume automatic moulding machine shaping;
E. bake:The paupiette of shaping is delivered to into grilled fish by chain conveyor and rolls up machine, carried out advance roller and bake, first with text Fire heating, then with the 150-160 DEG C of heating of strong fire, bake paupiette surface produces the focal spot of 0.5-1 centimetre of diameter, in golden yellow or Buff, coats Glucose Liquid and is conducive to quality during baking on paupiette surface, and the product surface after baking coats vegetable oil;
F. packaging, refrigeration:The paupiette after baking is taken out, Jing after air cooling machine cooling, is vacuum-packed, banana dasheen wind is obtained Taste butterfish is rolled into product.
Dillseed, is dill fruit, and after maturation fruit branch is harvested, and is dried, and hits fruit down, removes impurity, is shone to parching.Again Name, when U.S.-China, dill green pepper, fennel seeds, shrivelled kernel fennel, cumin.Its taste is pungent, it is warm in nature, enter spleen, kidney channel, with warm spleen kidney, open Stomach, cold dispelling, promoting the circulation of qi, effect of solution ichthyosacrotoxin, cure mainly crymodynia, cold hernia, feeling of fullness in the dirty inverse, abdomen of vomitting of acute diseases such as cholera and sunstroke and eat less.
Spiked gingerlily rhizome, is the rhizome of zingiberaceous plant spiked gingerlily fruit, and autumn harvests, and using fresh herb or section are dried.Its taste is pungent, hardship, it is warm in nature, Returns spleen, stomach, have functions that middle benefit gas qi-regulating, pain relieving, cure mainly stomach cold pain, indigestion, the pain of the knee joint.
Orchis, the sub- Angiospermae of category.For the herb of orchid Mongolia orchis, medicinal part is also Mongolian red door Blue herb, nature and flavor are sweet, are put down, enter the heart, kidney, stomach, have functions that nourishing heart and kidney, promote the production of body fluid to quench thirst, strengthening the spleen and stomach, cure mainly agitation Thirsty, do not feel like eating, YIN-fluid being insufficient, irregular menstruation.
The mechanism of action of the embodiment of the present invention 2:
Banana dasheen, clearing heat and promoting diuresis, removing toxic substances; Butterfish, nourishing qi and blood, benefit stomach benefit essence; The bark of official magnolia, gas consumption product, relieving asthma; Shi Xiang mao, driving away summer heat promoting blood circulation, qi-regulating dampness elimination; Dillseed, warm spleen, appetizing, cold dispelling, promoting the circulation of qi; Spiked gingerlily rhizome, middle benefit gas qi-regulating, pain relieving; Orchis, Nourishing heart and kidney, promote the production of body fluid to quench thirst.The mutual compatibility of seven taste Chinese medicines using more than, collaboration comes into force, by the respectful drop for adjusting lung, the liter of liver Send out, promote the strong fortune of spleen, admittedly up to gas consumption product, mend the smart effect of stomach benefit.
Embodiment 3, a kind of preparation method of burdock local flavor butterfish volume, using following steps:
A. burdock pretreatment:The filbert fresh burdock of even thickness, epidermis is taken, is removed the peel, cleaned, be cut into 0.5-1 centimetre of block Shape, is put into rice steaming car and steams 25 minutes, and ripe burdock is put into into rustless steel container, adds ripe burdock to weigh 7% water, 20% glutinous rice flour, 10% farina, 1.5% salt, 0.8% monosodium glutamate, 1.5% glucose, 6% vegetable oil, stir, and reenter dress There is the beater of 100 mesh sieves, burdock slurry is obtained;
B. butterfish pretreatment:By butterfish except decaptitating and internal organ, clean up, be put into flesh separator and go spur, place into meat grinder strand It is broken, butterfish mud is obtained;Butterfish mud is put into into cutmixer, add butterfish mud weigh 7% water, 14% farina, 3% cooking wine, 1.5% salt, cuts and mixes 18 minutes, cuts fine and smooth to fish slurry, and butterfish slurry is obtained;
C. Chinese medicine pretreatment:Take by weight proportion the bark of official magnolia 17%, Herba Moslae Chinensis 12%, dillseed 10%, spiked gingerlily rhizome 15%, fructus amomi 10%, Orchis 13%, faenum graecum 10%, tussilago 13%, the water for adding raw materials of traditional Chinese medicinal materials to weigh 8 times soaks 3 hours, then decocts 1 hour, Afterwards together with decoction liquor, with beater Traditional Chinese medicine pulp is made;
D. mixed-forming:Burdock slurry 25kg is taken, butterfish slurry 100kg, Traditional Chinese medicine pulp 3kg, mixing and stirring places into paupiette automatic Forming machine is molded;
E. bake:The paupiette of shaping is delivered to into grilled fish by chain conveyor and rolls up machine, carried out advance roller and bake, first with text Fire heating, then with the 155-165 DEG C of heating of strong fire, bake paupiette surface produces the focal spot of 0.5-1 centimetre of diameter, in golden yellow or Buff, coats Glucose Liquid and is conducive to quality during baking on paupiette surface, and the product surface after baking coats vegetable oil;
F. packaging, refrigeration:The paupiette after baking is taken out, Jing after air cooling machine cooling, is vacuum-packed, burdock local flavor is obtained Butterfish is rolled into product.
Burdock, also known as:Evil reality, Great Burdock Achene, Fructus Arctii, also known as Japan's pizzle dish etc..Japan draws from China before more than 1000 years Enter and be modified to food, TaiWan, China is edible for many years as vegetables, there is the title of the burdock place of origin.Category Campanulales, composite family 2 years Raw herbaceous plant, basal leaf width egg shape, up to 30 centimetres, wide up to 21 centimetres, capitulum is most or minority is into corymb Or coniform corymb, achene falls long avette or deflection falls long avette, and both sides are flattened, light brown.The flowering fruit bearing stage 6-9 months.Burdock Bitter, cold in nature, nontoxic, return lung Jing, the heart channel of Hang-Shaoyin have functions that wind-dispelling heat, detumescence poison.Wind toxin edema of the face is cured mainly, dizzy, throat heat Swollen, dentalgia, cough is quenched one's thirst, ulcer sore scabies.
Fructus amomi, also known as cardamom, perennial herb.It is the fruits and seedses of Perenniporia martius zingiberaceous plant, in being The conventional aromaticity medicinal material simply of doctor.Plant height 1.5-3 rice, stem is scattered;Rhizome crawls ground, to save by brown film quality scale.Root Stem is sturdy, brownish red.Seed group's point 3 lobes, per 5-9 piece of lobe seed, seed fragrant odour and high strong, slightly peppery as spices, its taste Like camphor tree.Fructus amomi is warm in nature, taste is pungent, with warming up spleen and kidney, lower gas pain relieving, wide chest diaphragm, dredge the stagnation of the circulation of vital energy, except vomit it is inverse, increase appetite, it is only cold rush down, Appetizing, change effect that is stagnant, helping digestion, can effectively treatment stomachache turgor, increased borborygmus and diarrhea, indigestion, vomiting clear water, thick libngual fur it is greasy, Pregnant woman's pernicious vomiting is reacted and pregnant woman's accidental cause is fallen and flutterred, so that fetal irritability and the disease such as suffer from abdominal pain.
Faenum graecum, pulse family annual herb plant, complete stool has fragrance, 4-June of florescence, 7-August of fruiting period.Many cultivations.It is main Produce Anhui, Sichuan, Henan.Kidney-replenishing, dispellieg cold and dampness.Its bitter, it is warm in nature, return kidney channel, the work(with warming kidney and enhancing yang, eliminating cold to stop pain Effect, is usually used in cold kidney void, cold and pain in the lower abdomen, herria, the disturbance of lower legs due to pathogenic cold and dampness.
Tussilago, the dry flower of feverfew coltsfoot.Perennial herb is high 10-25 centimetre.Basal leaf it is wide heart-shaped or Avette, long 7-15 centimetre, wide 8-10 centimetre, tip is blunt, and edge is in wavy thin sawtooth, and sawtooth tip is often redly.The base portion heart Form circular, matter is thicker, smooth above, dirty-green, below close raw white hair;Palmate net vein, master pulse 5-9 bars;The long 8-20 of petiole Centimetre, it is semicircle;The vein and petiole of nearly base portion redly, and has young pilose antler.Scape is long 5-10 centimetre, has young pilose antler, leaflet more than 10 Piece, alternate, blade oblong is to triangle.Capitulum basidixed;Phyllary 1-2 layers, bract 20-30, matter is thin, in ellipse Shape, has young pilose antler;Ligulate flower one is taken turns around, and foresythia, unisexuality, corolla tip is recessed, gynoecium 1, and ovary is the next, and style is long, column cap 2 Split;Tubular flower both sexes, tip 5 splits, and sliver drapes over one's shoulders needle-like, stamen 5, flower pesticide Colaesce, gynoecium 1, and style is elongated, and column cap is spherical.Achene Oblong, has vertical rib, and pappus is faint yellow.The month at florescence 2-3.Fruiting period April.Its taste is pungent, slight bitter, it is warm in nature, with moistening lung to lower qi, only Cough clears phlegm, cure mainly cough it is inverse pant, larynx numbness.
The mechanism of action of this embodiment of the present invention 3:
Burdock, wind-dispelling heat, detumescence poison;Butterfish, nourishing qi and blood, benefit stomach benefit essence;The bark of official magnolia, gas consumption product, relieving asthma;Herba Moslae Chinensis, Driving away summer heat promoting blood circulation, qi-regulating dampness elimination;Dillseed, warm spleen, appetizing, cold dispelling, promoting the circulation of qi;Spiked gingerlily rhizome, middle benefit gas qi-regulating, pain relieving;Fructus amomi, warm spleen Kidney, lower gas pain relieving;Orchis, nourishing heart and kidney, promotes the production of body fluid to quench thirst;Faenum graecum, warming kidney and enhancing yang, eliminating cold to stop pain;Tussilago, under moistening lung It is gas, relieving cough and reducing sputum.Using the mutual compatibility of above Ten Herbs, collaboration comes into force, and by the respectful drop for adjusting lung, the liter of liver is sent out, and promotes The strong fortune of spleen, admittedly up to gas consumption product, mend the smart effect of stomach benefit.
Embodiment above is only that the preferred embodiment of the present invention is described, and not the scope of the present invention is entered Row is limited, on the premise of without departing from design spirit of the present invention, technical side of this area ordinary skill technical staff to the present invention Various modifications and improvement that case is made, all should fall in the protection domain of claims of the present invention determination.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.

Claims (3)

1. the preparation method that a kind of burdock local flavor butterfish is rolled up, it is characterised in that comprise the technical steps that:
A. burdock pretreatment:The filbert fresh burdock of even thickness, epidermis is taken, is removed the peel, cleaned, be cut into 0.5-1 centimetre of block Shape, is put into rice steaming car and steams 25 minutes, and ripe burdock is put into into rustless steel container, adds ripe burdock to weigh 7% water, 20% glutinous rice flour, 10% farina, 1.5% salt, 0.8% monosodium glutamate, 1.5% glucose, 6% vegetable oil, stir, and reenter dress There is the beater of 100 mesh sieves, burdock slurry is obtained;
B. butterfish pretreatment:By butterfish except decaptitating and internal organ, clean up, be put into flesh separator and go spur, place into meat grinder strand It is broken, butterfish mud is obtained;Butterfish mud is put into into cutmixer, add butterfish mud weigh 7% water, 14% farina, 3% cooking wine, 1.5% salt, cuts and mixes 18 minutes, cuts fine and smooth to fish slurry, and butterfish slurry is obtained;
C. Chinese medicine pretreatment:Take by weight proportion the bark of official magnolia 17%, Herba Moslae Chinensis 12%, dillseed 10%, spiked gingerlily rhizome 15%, fructus amomi 10%, Orchis 13%, faenum graecum 10%, tussilago 13%, the water for adding raw materials of traditional Chinese medicinal materials to weigh 8 times soaks 3 hours, then decocts 1 hour, Afterwards together with decoction liquor, with beater Traditional Chinese medicine pulp is made;
D. mixed-forming:Burdock slurry 25kg is taken, butterfish slurry 100kg, Traditional Chinese medicine pulp 3kg, mixing and stirring places into paupiette automatic Forming machine is molded;
E. bake:The paupiette of shaping is delivered to into grilled fish by chain conveyor and rolls up machine, carried out advance roller and bake, first with text Fire heating, then with the 155-165 DEG C of heating of strong fire, bake paupiette surface produces the focal spot of 0.5-1 centimetre of diameter, in golden yellow or Buff, coats Glucose Liquid and is conducive to quality during baking on paupiette surface, and the product surface after baking coats vegetable oil;
F. packaging, refrigeration:The paupiette after baking is taken out, Jing after air cooling machine cooling, is vacuum-packed, burdock local flavor is obtained Butterfish is rolled into product.
2. the preparation method that a kind of burdock local flavor butterfish according to claim 1 is rolled up, it is characterised in that in step C, Such as it is difficult to be beaten, decocting time can be extended to 2-3 hours.
3. the preparation method that a kind of burdock local flavor butterfish according to claim 1 is rolled up, it is characterised in that in step F Cooling step can be cooled down using air cooling machine.
CN201611152295.XA 2016-02-28 2016-02-28 Preparation method for rolled burdock-flavor silvery pomfret Withdrawn CN106616533A (en)

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CN103652639B (en) * 2013-12-30 2015-07-08 安徽联喆玉竹有限公司 Radix asparagi and platycodon grandiflorum healthcare rice crust
CN104172282A (en) * 2014-07-08 2014-12-03 山东惠发食品股份有限公司 Fish rolls and preparation method thereof
CN105076306A (en) * 2015-10-08 2015-11-25 安徽省葛根生产力促进中心有限公司 Toast comprising pueraria lobata, puffball and cladonia rangiferina (L.)Web., and preparation method for toast
CN105249369A (en) * 2015-11-15 2016-01-20 安徽联喆玉竹有限公司 Making method of acorn, roxburgh rose and flos sophorae jam

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