CN106666467A - Anethum graveolens fruit flavored fragrant and hot luciobrama macrocephalus fillets - Google Patents
Anethum graveolens fruit flavored fragrant and hot luciobrama macrocephalus fillets Download PDFInfo
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- CN106666467A CN106666467A CN201611116461.0A CN201611116461A CN106666467A CN 106666467 A CN106666467 A CN 106666467A CN 201611116461 A CN201611116461 A CN 201611116461A CN 106666467 A CN106666467 A CN 106666467A
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- macrocephalus
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The present invention discloses anethum graveolens fruit flavored fragrant and hot luciobrama macrocephalus fillets. Anethum graveolens fruits and luciobrama macrocephalus are used as raw materials, and at the same time cassia occidentalis and chondrus ocellatus are added to manufacture the anethum graveolens fruit flavored fragrant and hot luciobrama macrocephalus fillets. The nutritional values of the anethum graveolens fruits and luciobrama macrocephalus are fully used, and the anethum graveolens fruits and luciobrama macrocephalus are combined with the traditional Chinese medicines to have synergies, so that the anethum graveolens fruit flavored fragrant and hot luciobrama macrocephalus fillets have effects of warming spleen and stimulating stomach, and regulating qi and relieving chest stuffiness, and can significantly relieve discomforts of populations with appetite loss in a long-term consumption. The anethum graveolens fruit flavored fragrant and hot luciobrama macrocephalus fillets are simple in manufacture technology, easy to implement, and in line with market development needs, and can be subjected to a mass production.
Description
Technical field
The present invention relates to food processing field, and in particular to dillseed, Sea-bream fishes as raw material, add with health-care efficacy
Chinese medicine, a kind of obtained dillseed local flavor Xiang La Sea-bream carp fillets.
Background technology
Dillseed, is the fruit of samphire dill, annual herb plant, dilute for biennial, high 60-120 centimetres,
Complete stool has intense flavors without hair.Stem is single, and uprightly, cylinder is smooth, there is lengthwise stria, 0.5-1.5 centimetres of footpath.Dillseed
Taste is pungent, warm in nature, returns spleen, stomach, liver and kidney channel have functions that the appetizing of warm spleen, cold dispelling warm liver, regulating qi-flowing for relieving pain, are usually used in cold in abdomen
Bitterly, the symptom such as side of body rib turgor, hiccup deficiency of food, cold hernia.
Sea-bream fishes, body is elongated, belly circle, without abdomen rib.The anterior elongated such as tubulose of head, kiss is flat flat like duckbilled.Mouth is upper, and lower jaw is long
It is in the upper jaw and inclined slightly upwards.Need not.Eye is medium big, and positioned at rostral just above, nearer away from kiss end, interorbital space is flatter, after eye
It is long about to kiss long 2-2.5 times.The row of hypopharynx tooth 1, it is slightly cylindrical.Sea-bream fishiness is sweet, mild-natured, returns spleen, stomach, kidney channel, with benefit
Taste, tonifying five zang organs, effect of strengthening the bones and muscles, be usually used in weakness due to chronic disease, incoordination between the spleen and the stomach, poor appetite, soreness and weakness of waist and knees, walk it is unfavorable etc.
Symptom.
Coffee senna, is species Cassia platymiscium.Uprightly, the undershrub or shrub of few branch, without hair, branch band herbaceous stem, there is rib；
Root black.Stipule film quality, ovum shape lanceolar is caducous.Several composition umbrella room shape racemes are spent, flower is about 2 centimetres；Petal is yellow
There is thin membrane between color, pod banding crescent, brown seed.Coffee senna bitter, it is mild-natured, it is nontoxic, with clearing liver and improving vision, antipyretic diuresis
Effect, be usually used in the symptoms such as red eye, swell pain, dizzy alliteration, indigestion, stomachache, stomachache, dysentery, constipation.
Pelvetia silquosa, is to belong to Rhodophyta, Gigartinales, Shan Zao sections, Chondrus, frond reddish violet, and hyaloidin is tough.Grow thickly,
5-12cm high, the sub- cylinder of base portion, gradually then flat upwards to be pressed into wedge shape, top dichotomy 2-7 times, armpit angular width circle is fan-shaped, flat
It is flat, top ligule or two scrobicula is split, obtuse, side full edge is thick, or has simple bifurcated, wedge shape, ligule, short or long small educates branch.
Marrow is indulged away the elongated algal filament arranged in parallel with epidermis and is constituted by many.Pelvetia silquosa is sweet, salty, cold in nature, with clearing heat and moistening lung, changes
Effect of phlegm and relieving cough, is usually used in abscess of throat, hemostasis swelling, traumatic injury, breaking of muscle and tendon fracture, the sudden strain of a muscle and the symptom such as sprains.
It refers to that fresh fishes are formed through fully drying that fillet are dry.Degreasing dried fish is with high-quality fresh fish as raw material, through too high
The programs such as warm boiling, drying are refined to be formed, and indices reach state specified standards.Dried fish it is many with green grass or young crops, grass, silver carp, mandarin fish,
The fresh-water fishes such as carp, crucian carp be raw material, it is salted after shine into moderately salted aquatic products.Common are dried squids, dried abalone, dried silver fish
Deng.Fillet are done, and are exactly the product that fillet are made by seasoning and drying.With the reduction of moisture, nutriment therein
Concentrated, protein content is up to more than 45%.So, they are the good food for supplementing protein.Lack protein in dinner
During food, or when being allayed one's hunger with bread, cool skin, instant noodles etc, fillet of adding some points are dry to cook snacks, can effectively supplement the nutrients.
With dillseed, Sea-bream fishes as primary raw material, coffee senna, pelvetia silquosa are health material, produce a kind of health-care nutritive fillet and do, mesh
Before have not been reported and launch.
The content of the invention
The present invention is with dillseed, Sea-bream fishes as raw material, while adding coffee senna, pelvetia silquosa develops a kind of dillseed local flavor perfume
La Sea-bream carp fillets, have filled up the domestic blank that fillet are made using this kind of raw material.
A kind of dillseed local flavor Xiang La Sea-bream carp fillets, it is characterised in that made using following steps：
A. dillseed pretreatment：The dillseed for drying is taken, impurity is removed, cleaned, poured into container, 30-60 points is soaked with warm water
Clock, after pick up and drain body surface water；
B. Sea-bream fishes pretreatment：Xin Xian Sea-bream fishes are taken, fish scale and internal organ is removed and is rejected bone, cleaned up, be put into stainless steel appearance
In device, salt solution, the cooking wine of 1-2%, the ginger slice of 2-3% for cleaning Sea-bream fishes weight 3-5% are added, soaked 20-40 minutes, it is Hou Jiang Sea-bream
Fish slicer is cut into 2-4 millimeters of thin slice, get Sea-bream fillet processed；
C. it is pickled:Jiang in Sea-bream fillet are put into porcelain pot, the salt of Jia Ru Sea-bream fillet weight 5-8%, salt soaks 3-5 days, then pulls out and impregnate
Sea-bream fillet, place rinsing in cold water, then place drying chamber drying, and get Sea-bream fillet processed are done；
D. Chinese medicine pretreatment：Chinese medicine coffee senna, pelvetia silquosa are taken by a certain percentage, is cleaned up, drain body surface water, pour into dress
There is the beater of 80-100 mesh mesh screens, add the water of 10-20 times of Chinese medicine weight, be beaten, afterwards by slurry slag separator, separate
Go out Chinese medicine juice；
E. soup is adjusted：To suitable quantity of water is added in halogen pot, add the white granulated sugar of water weight 10-20%, the chilli of 5-10%, 3-5% it is old
Skin, the Radix Glycyrrhizae of 2-3%, the peanut end of 3-6%, the fennel of 2-3%, the Chinese prickly ash of 3-5%, the Chinese medicine juice of 5-10%, it is boiled with big fire；
F. infusion：To soybean oil 10-20 weight portions are added in stainless-steel pan, 100-160 DEG C is heated to, is put into bruised ginger 3-5 weight
Part, garlic granule 3-5 weight portions, quick-fried 2-5 seconds, the dry 100-120 weight portions of the Sea-bream of Daoing Ru fillet stir-fried 2-5 minutes, add soup
100-120 weight portions, chilli oil 5-8 weight portions, with big fire it is boiled after turn boiling with soft fire 10-20 minutes, dillseed 15-25 is added afterwards
Weight portion, is stirred, and continuation boiling with soft fire to juice receives dry, and the net soup of drip in drain cap is put into after taking the dish out of the pot, and dillseed wind is obtained
Taste Xiang La Sea-bream carp fillets；
G. cool down, pack：Dillseed local flavor Xiang La Sea-bream carp fillets are put into cooling chamber, after standing cooling, vacuum packing machine is used
It is packaged into vacuum bag rapidly；
H. sterilized, storage：The fragrant peppery Sea-bream carp fillets of packaged dillseed local flavor are carried out into sterilization by microwave sterilization machine, after be placed in
Deposited in shady and cool, dry, ventilation storehouse.
Certain proportion Chinese medicine is following raw material weight ratio in step D of the present invention：Coffee senna 50-60%, pelvetia silquosa 40-
50%。
Warm water in step A of the present invention refers to the warm water that temperature is 35-50 DEG C.
The mechanism of action of the invention：
Dillseed, warm spleen appetizing, cold dispelling warm liver, regulating qi-flowing for relieving pain；Sea-bream fishes, Energy benefit taste, tonifying five zang organs, strengthening the bones and muscles；Coffee senna, clears liver bright
Mesh, antipyretic diuresis；Pelvetia silquosa, clearing heat and moistening lung, preventing phlegm from forming and stopping coughing.The four mutual compatibilities of taste Chinese medicine more than, collaboration comes into force, by adjusting
Save lung respectful drop, liver liter hair, promote stomach strong fortune, with up to warm spleen appetizing, qi-regulating chest wide effect.
The invention discloses a kind of preparation method of dillseed local flavor Xiang La Sea-bream carp fillets, it is with dillseed, Sea-bream fishes as former
Material, while adding coffee senna, pelvetia silquosa, produces a kind of dillseed local flavor Xiang La Sea-bream carp fillets.It makes full use of dillseed, Sea-bream
The nutritive value of fish, with the mutual compatibility of Chinese medicine, Synergistic, has functions that warm spleen appetizing, qi-regulating chest wide.Long-term consumption can change
It is good at phase poor appetite, the discomfort of do not feel like eating 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
A kind of embodiment 1, dillseed local flavor Xiang La Sea-bream carp fillets are made using following steps：
A. dillseed pretreatment：The dillseed for drying is taken, impurity is removed, cleaned, poured into container, soaked 60 minutes with warm water,
After pick up and drain body surface water；
B. Sea-bream fishes pretreatment：Xin Xian Sea-bream fishes are taken, fish scale and internal organ is removed and is rejected bone, cleaned up, be put into stainless steel appearance
In device, add and clean salt solution, 2% cooking wine, 3% ginger slice that Sea-bream fishes weigh 5%, soak 40 minutes, it is Hou Jiang Sea-bream fish slicers
It is cut into 3 millimeters of thin slice, get Sea-bream fillet processed；
C. it is pickled:Jiang in Sea-bream fillet are put into porcelain pot, Jia Ru Sea-bream fillet weigh 8% salt, and salt soaks 5 days, then pulls out and impregnated Sea-bream
Fillet, place rinsing in cold water, then place drying chamber drying, and get Sea-bream fillet processed are done；
D. Chinese medicine pretreatment：Chinese medicine coffee senna 55%, pelvetia silquosa 45% are taken by weight, is cleaned up, drain body surface water,
Enter the beater equipped with 80 mesh mesh screens, the water for adding Chinese medicine to weigh 12 times is beaten, and afterwards by slurry slag separator, is isolated
Chinese medicine juice；
E. soup is adjusted：To suitable quantity of water is added in halogen pot, add water weigh 20% white granulated sugar, 10% chilli, 5% dried orange peel, 3% it is sweet
Grass, 6% peanut end, 3% fennel, 5% Chinese prickly ash, 6% Chinese medicine juice, it is boiled with big fire；
F. infusion：To soybean oil 15kg is added in stainless-steel pan, 120 DEG C are heated to, are put into bruised ginger 3kg, garlic granule 5kg, quick-fried 5
Second, the Sea-bream of Daoing Ru fillet do 100kg, stir-fry 5 minutes, add soup 120kg, chilli oil 5kg, with big fire it is boiled after turn boiling with soft fire
10 minutes, dillseed 15kg is added afterwards, stirred, continuation boiling with soft fire to juice receives dry, drip in drain cap is put into after taking the dish out of the pot net
Soup, is obtained dillseed local flavor Xiang La Sea-bream carp fillets；
G. cool down, pack：Dillseed local flavor Xiang La Sea-bream carp fillets are put into cooling chamber, after standing cooling, vacuum packing machine is used
It is packaged into vacuum bag rapidly；
H. sterilized, storage：The fragrant peppery Sea-bream carp fillets of packaged dillseed local flavor are carried out into sterilization by microwave sterilization machine, after be placed in
Deposited in shady and cool, dry, ventilation storehouse.
The embodiment of the present invention 1 is lost the appetite through 14 bit length phases, the crowd of do not feel like eating, continuous edible 10 days, daily 30 grams,
Symptom is relieved number for 8 people, and effective percentage is 57.14%；Continuous edible 15 days, daily more than 30 grams, symptom is relieved people
Number is 9 people, and effective percentage is 64.28%.
A kind of embodiment 2, dillseed local flavor Xiang La Sea-bream carp fillets are made using following steps：
A. dillseed pretreatment：The dillseed for drying is taken, impurity is removed, cleaned, poured into container, soaked 55 minutes with warm water,
After pick up and drain body surface water；
B. Sea-bream fishes pretreatment：Xin Xian Sea-bream fishes are taken, fish scale and internal organ is removed and is rejected bone, cleaned up, be put into stainless steel appearance
In device, add and clean salt solution, 2% cooking wine, 2.5% ginger slice that Sea-bream fishes weigh 4%, soak 40 minutes, it is Hou Jiang the section of Sea-bream fishes
Machine is cut into 3 millimeters of thin slice, get Sea-bream fillet processed；
C. it is pickled:Jiang in Sea-bream fillet are put into porcelain pot, Jia Ru Sea-bream fillet weigh 7% salt, and salt soaks 4 days, then pulls out and impregnated Sea-bream
Fillet, place rinsing in cold water, then place drying chamber drying, and get Sea-bream fillet processed are done；
D. Chinese medicine pretreatment：Chinese medicine coffee senna 35%, pelvetia silquosa 25%, piper cubeba 15%, japanese ligusticum leaf 15%, court are taken by weight
Emperor 10%, cleans up, and drains body surface water, pours into the beater equipped with 80 mesh mesh screens, and the water for adding Chinese medicine to weigh 15 times enters
Row mashing, afterwards by slurry slag separator, isolates Chinese medicine juice；
E. soup is adjusted：To suitable quantity of water is added in halogen pot, add water weigh 18% white granulated sugar, 9% chilli, 4% dried orange peel, 3% it is sweet
Grass, 5% peanut end, 3% fennel, 3% Chinese prickly ash, 8% Chinese medicine juice, it is boiled with big fire；
F. infusion：To soybean oil 15kg is added in stainless-steel pan, 130 DEG C are heated to, are put into bruised ginger 4kg, garlic granule 4kg, quick-fried 5
Second, the Sea-bream of Daoing Ru fillet do 105kg, stir-fry 5 minutes, add soup 115kg, chilli oil 5kg, with big fire it is boiled after turn boiling with soft fire
10 minutes, dillseed 18kg is added afterwards, stirred, continuation boiling with soft fire to juice receives dry, drip in drain cap is put into after taking the dish out of the pot net
Soup, is obtained dillseed local flavor Xiang La Sea-bream carp fillets；
G. cool down, pack：Dillseed local flavor Xiang La Sea-bream carp fillets are put into cooling chamber, after standing cooling, vacuum packing machine is used
It is packaged into vacuum bag rapidly；
H. sterilized, storage：The fragrant peppery Sea-bream carp fillets of packaged dillseed local flavor are carried out into sterilization by microwave sterilization machine, after be placed in
Deposited in shady and cool, dry, ventilation storehouse.
Piper cubeba, is the dry mature fruit of canella cubeb litsen tree, and this product is in spherical, diameter 4-6mm.Surface is brown
Color has netted wrinkle to dark brown.Base portion occasionally has place calyx and thin carpopodium.Remove the visible hard crisp fruit stone of crust, seed 1, cotyledon
2, yellowish-brown is High oleic.Gas fragrance, taste is slightly peppery and slight bitter.Piper cubeba taste is pungent, warm in nature, returns spleen, stomach, kidney, bladder warp, with temperature
Middle cold dispelling, effect of promoting qi circulation and relieving pain, are usually used in stomach cold and vomit the diseases such as inverse, coldness and pain in the epigastrium, cold hernia stomachache, stagnancy of cold-damp, turbid urine
Shape.
Japanese ligusticum leaf, is the leaf of Oleaceae plants privet, and large-scale evergreen shrubs is high 3-5 meters, without hair.Sprig taupe
Or light gray, cylinder, sparsely grow circle or Long Circle hole skin, sprout cylinder, slightly have rib, slightly flattened at section.Blade heavy leather matter,
Ovate-elliptic oval or wide, dilute avette, 5-8 long（-10）Centimetre, wide 2.5-5 centimetres, tip is sharp sharp or tapering, base portion wedge
To circle, leaf margin is flat or micro- warp for shape, wide wedge shape, above bottle green, light, below yellow green, have a unobvious gland point, two sides without
Hair, middle arteries are recessed above, protruding below, and in bronzing, lateral vein 4-7 pairs, two sides is raised；Petiole is long 0.5-1.3 centimetres, above
Tool narrow ditch deeply, without hair.Japanese ligusticum leaf has a clearing away the liver-fire, effect of relieving heat toxin, is usually used in vertigo, pinkeye, aphthae in children, unknown
The symptoms such as pyogenic infections, scald.
Towards emperor, Malvaceae, the fruit of the rose of Sharon platymiscium rose of Sharon has clearing lung and eliminating phlegm towards emperor, the effect for analgesic of detoxifying,
It is usually used in the symptoms such as asthma due to excessive phlegm cough, nervous headache, impetigo.
The mechanism of action of the embodiment of the present invention 2：
Dillseed, warm spleen appetizing, cold dispelling warm liver, regulating qi-flowing for relieving pain；Sea-bream fishes, Energy benefit taste, tonifying five zang organs, strengthening the bones and muscles；Coffee senna, clears liver bright
Mesh, antipyretic diuresis；Pelvetia silquosa, clearing heat and moistening lung, preventing phlegm from forming and stopping coughing；Piper cubeba, warming spleen and stomach for dispelling cold, promoting qi circulation and relieving pain；Japanese ligusticum leaf, clearing away the liver-fire,
Relieving heat toxin；Towards emperor, clearing lung and eliminating phlegm, removing toxic substances analgesic.The seven mutual compatibilities of taste Chinese medicine more than, collaboration comes into force, by adjusting lung
Respectful drop, liver liter hair, promote stomach strong fortune, with up to warm spleen appetizing, qi-regulating chest wide effect.
The embodiment of the present invention 2 is lost the appetite through 21 bit length phases, the crowd of do not feel like eating, continuous edible 10 days, daily 30 grams,
Symptom is relieved number for 14 people, and effective percentage is 66.66%；Continuous edible 15 days, daily more than 30 grams, symptom is relieved
Number is 16 people, and effective percentage is 76.19%.
A kind of embodiment 3, dillseed local flavor Xiang La Sea-bream carp fillets are made using following steps：
A. dillseed pretreatment：The dillseed for drying is taken, impurity is removed, cleaned, poured into container, soaked 50 minutes with warm water,
After pick up and drain body surface water；
B. Sea-bream fishes pretreatment：Xin Xian Sea-bream fishes are taken, fish scale and internal organ is removed and is rejected bone, cleaned up, be put into stainless steel appearance
In device, add and clean salt solution, 2% cooking wine, 3% ginger slice that Sea-bream fishes weigh 3%, soak 35 minutes, it is Hou Jiang Sea-bream fish slicers
It is cut into 3 millimeters of thin slice, get Sea-bream fillet processed；
C. it is pickled:Jiang in Sea-bream fillet are put into porcelain pot, Jia Ru Sea-bream fillet weigh 5% salt, and salt soaks 3 days, then pulls out and impregnated Sea-bream
Fillet, place rinsing in cold water, then place drying chamber drying, and get Sea-bream fillet processed are done；
D. Chinese medicine pretreatment：Chinese medicine coffee senna 25%, pelvetia silquosa 15%, piper cubeba 15%, japanese ligusticum leaf 15%, court are taken by weight
Emperor 10%, rhizoma nardostachyos 10%, cayropteris incana 10%, clean up, and drain body surface water, the beater equipped with 80 mesh mesh screens are poured into, in addition
Medicinal material weighs 18 times of water, is beaten, and afterwards by slurry slag separator, isolates Chinese medicine juice；
E. soup is adjusted：To suitable quantity of water is added in halogen pot, add water weigh 16% white granulated sugar, 6% chilli, 3% dried orange peel, 3% it is sweet
Grass, 6% peanut end, 3% fennel, 5% Chinese prickly ash, 6% Chinese medicine juice, it is boiled with big fire；
F. infusion：To soybean oil 15kg is added in stainless-steel pan, 140 DEG C are heated to, are put into bruised ginger 3kg, garlic granule 5kg, quick-fried 5
Second, the Sea-bream of Daoing Ru fillet do 110kg, stir-fry 5 minutes, add soup 110kg, chilli oil 5kg, with big fire it is boiled after turn boiling with soft fire
10 minutes, dillseed 20kg is added afterwards, stirred, continuation boiling with soft fire to juice receives dry, drip in drain cap is put into after taking the dish out of the pot net
Soup, is obtained dillseed local flavor Xiang La Sea-bream carp fillets；
G. cool down, pack：Dillseed local flavor Xiang La Sea-bream carp fillets are put into cooling chamber, after standing cooling, vacuum packing machine is used
It is packaged into vacuum bag rapidly；
H. sterilized, storage：The fragrant peppery Sea-bream carp fillets of packaged dillseed local flavor are carried out into sterilization by microwave sterilization machine, after be placed in
Deposited in shady and cool, dry, ventilation storehouse.
Rhizoma nardostachyos, is the root and rhizome that dries of patrinia herb rhizoma nardostachyos, and this product is slightly conical, bends more, 5-18cm long.Root
Stem is short and small, and there are stem, leaf residue in upper end, in long and narrow film quality sheet or threadiness.Outer layer is dark brown, internal layer brown or yellow.Root
Single or several knots, branch or arranged side by side, diameter 0.3-1cm.Rhizoma nardostachyos taste is pungent, sweet, warm in nature, returns spleen, stomach, stop with qi-regulating
Bitterly, strongly fragrant effect being amusing is opened, is usually used in the symptoms such as abdominal fullness and distention, poor appetite, vomiting.
Cayropteris incana, is the herb or whole herb with root of horsewhip forage plants cayropteris incana.Cayropteris incana taste is pungent, it is warm in nature, with dispelling wind
Inducing diaphoresis, dispelling cold and dehumidification, effect of blood stasis removing analgesic, are usually used in the infection of the upper respiratory tract, pertussis, bronchitis, gastroenteritis, rheumatism and close
The symptoms such as section pain.
The mechanism of action of the embodiment of the present invention 3：
Dillseed, warm spleen appetizing, cold dispelling warm liver, regulating qi-flowing for relieving pain；Sea-bream fishes, Energy benefit taste, tonifying five zang organs, strengthening the bones and muscles；Coffee senna, clears liver bright
Mesh, antipyretic diuresis；Pelvetia silquosa, clearing heat and moistening lung, preventing phlegm from forming and stopping coughing；Piper cubeba, warming spleen and stomach for dispelling cold, promoting qi circulation and relieving pain；Japanese ligusticum leaf, clearing away the liver-fire,
Relieving heat toxin；Towards emperor, clearing lung and eliminating phlegm, removing toxic substances analgesic；Rhizoma nardostachyos, regulating qi-flowing for relieving pain opens strongly fragrant being amusing；Cayropteris incana, expelling wind to resolve the exterior, dispelling cold are removed
It is wet.Using the mutual compatibility of above nine traditional Chinese medicines, collaboration comes into force, and by adjusting the respectful drop of lung, the liter hair of liver promotes the strong fortune of stomach,
With up to warm spleen appetizing, qi-regulating chest wide effect.
The embodiment of the present invention 3 is lost the appetite through 26 bit length phases, the crowd of do not feel like eating, continuous edible 10 days, daily 30 grams,
Symptom is relieved number for 19 people, and effective percentage is 73.07%；Continuous edible 15 days, daily more than 30 grams, symptom is relieved
Number is 22 people, and effective percentage is 84.61%.
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, and on the premise of design spirit of the present invention is not departed from, this area ordinary skill technical staff is to technical side of the invention
Various modifications and improvement that case is made, all should fall into 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. a kind of dillseed local flavor Xiang La Sea-bream carp fillets, it is characterised in that made using following steps：
A. dillseed pretreatment：The dillseed for drying is taken, impurity is removed, cleaned, poured into container, 30-60 points is soaked with warm water
Clock, after pick up and drain body surface water；
B. Sea-bream fishes pretreatment：Xin Xian Sea-bream fishes are taken, fish scale and internal organ is removed and is rejected bone, cleaned up, be put into stainless steel appearance
In device, salt solution, the cooking wine of 1-2%, the ginger slice of 2-3% for cleaning Sea-bream fishes weight 3-5% are added, soaked 20-40 minutes, it is Hou Jiang Sea-bream
Fish slicer is cut into 2-4 millimeters of thin slice, get Sea-bream fillet processed；
C. it is pickled:Jiang in Sea-bream fillet are put into porcelain pot, the salt of Jia Ru Sea-bream fillet weight 5-8%, salt soaks 3-5 days, then pulls out and impregnate
Sea-bream fillet, place rinsing in cold water, then place drying chamber drying, and get Sea-bream fillet processed are done；
D. Chinese medicine pretreatment：Chinese medicine coffee senna, pelvetia silquosa are taken by a certain percentage, is cleaned up, drain body surface water, pour into dress
There is the beater of 80-100 mesh mesh screens, add the water of 10-20 times of Chinese medicine weight, be beaten, afterwards by slurry slag separator, separate
Go out Chinese medicine juice；
E. soup is adjusted：To suitable quantity of water is added in halogen pot, add the white granulated sugar of water weight 10-20%, the chilli of 5-10%, 3-5% it is old
Skin, the Radix Glycyrrhizae of 2-3%, the peanut end of 3-6%, the fennel of 2-3%, the Chinese prickly ash of 3-5%, the Chinese medicine juice of 5-10%, it is boiled with big fire；
F. infusion：To soybean oil 10-20 weight portions are added in stainless-steel pan, 100-160 DEG C is heated to, is put into bruised ginger 3-5 weight
Part, garlic granule 3-5 weight portions, quick-fried 2-5 seconds, the dry 100-120 weight portions of the Sea-bream of Daoing Ru fillet stir-fried 2-5 minutes, add soup
100-120 weight portions, chilli oil 5-8 weight portions, with big fire it is boiled after turn boiling with soft fire 10-20 minutes, dillseed 15-25 is added afterwards
Weight portion, is stirred, and continuation boiling with soft fire to juice receives dry, and the net soup of drip in drain cap is put into after taking the dish out of the pot, and dillseed wind is obtained
Taste Xiang La Sea-bream carp fillets；
G. cool down, pack：Dillseed local flavor Xiang La Sea-bream carp fillets are put into cooling chamber, after standing cooling, vacuum packing machine is used
It is packaged into vacuum bag rapidly；
H. sterilized, storage：The fragrant peppery Sea-bream carp fillets of packaged dillseed local flavor are carried out into sterilization by microwave sterilization machine, after be placed in
Deposited in shady and cool, dry, ventilation storehouse.
2. a kind of dillseed local flavor Xiang La Sea-bream carp fillets according to claim 1, it is characterised in that：One in the step D
Certainty ratio Chinese medicine is following raw material weight ratio：Coffee senna 50-60%, pelvetia silquosa 40-50%.
3. a kind of dillseed local flavor Xiang La Sea-bream carp fillets according to claim 1, it is characterised in that：In the step A
Warm water refers to the warm water that temperature is 35-50 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611116461.0A CN106666467A (en) | 2016-12-07 | 2016-12-07 | Anethum graveolens fruit flavored fragrant and hot luciobrama macrocephalus fillets |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611116461.0A CN106666467A (en) | 2016-12-07 | 2016-12-07 | Anethum graveolens fruit flavored fragrant and hot luciobrama macrocephalus fillets |
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| Publication Number | Publication Date |
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ID=58868436
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611116461.0A Withdrawn CN106666467A (en) | 2016-12-07 | 2016-12-07 | Anethum graveolens fruit flavored fragrant and hot luciobrama macrocephalus fillets |
Country Status (1)
| Country | Link |
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| CN (1) | CN106666467A (en) |
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2016
- 2016-12-07 CN CN201611116461.0A patent/CN106666467A/en not_active Withdrawn
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