CN106901245A - The preparation method of olive fish - Google Patents
The preparation method of olive fish Download PDFInfo
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- CN106901245A CN106901245A CN201710112133.1A CN201710112133A CN106901245A CN 106901245 A CN106901245 A CN 106901245A CN 201710112133 A CN201710112133 A CN 201710112133A CN 106901245 A CN106901245 A CN 106901245A
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- small fish
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- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 14
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- 239000003814 drug Substances 0.000 claims description 21
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- 239000002994 raw material Substances 0.000 claims description 10
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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
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention belongs to food processing technology field, more particularly to a kind of preparation method of olive fish, including following preparation process：1) olive treatment：The de- core of olive is taken, is cleaned up, it is quick-frozen, stir fry in oil, to soak, drying is standby；2) small fish treatment decaptitates small fish, cleans, ultrasonication, and 20~30min is soaked in drying, pulls out, pickles, fried, standby；3) the olive after treatment and small fish mixing and stirring, seasoning；4) bottle, it is sterilized, label, case.The olive fish prepared using the inventive method has preferable senile-resistant efficacy, while small fish has preferable delicate flavour, it is more long 1~2 month than the olive fish Storage period that existing method is prepared in the case of without any preservative and antistaling agent.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of preparation method of olive fish.
Background technology
Olive, also known as yellow olive, Chinese olive, are one of southern Common Fruits, and its is nutritious, pulp inner protein, carbon water
The mineral matter such as compound, fat, vitamin C and calcium, phosphorus, iron, wherein ascorbic content is 10 times of apple, pears, peach
5 times, calcium content is also very high, and is easily absorbed by the body, and women, children is suitable to especially and is eaten.Winter-spring season, chews two or three piece of food fresh daily
Olive, can prevent the infection of the upper respiratory tract, therefore the reputation for having " Winter-Spring olive match ginseng " among the people.Studying data at home and abroad shows olive fruit
Also contain escoparone, scopolactone, (E) -3,3- dihydroxy -4,4- dimethoxystilbenes, gallic acid, inverse nutgall in reality
Acid, brevifolin, Hyperoside and some triterpene compounds, volatile oil, flavone compound.
Olive is that health ministry approval is both food and one of the article of medicine, medical value high.The traditional Chinese medical science is recognized
Be, the sweet acid of olive, mild-natured, people's spleen, stomach, lung channel, have clearing heat and detoxicating, relieving sore-throat resolving sputum, promote the production of body fluid to quench thirst, the work(that relieving restlessness is sobered up, fit
For abscess of throat, polydipsia, cough phlegm blood etc..《Japan hanako materia medica》Say its " appetizing, lower gas, antidiarrheal ".《Compendium of Materia Medica》Yan Qi
" born fluid, only polydipsia, control sore-throat, chew pharynx juice, can solve all ichthyophagy crabs poison ".《The southern regions of the Yunnan Province book on Chinese herbal medicine》Say that it " is controlled on all larynxs fire
Scorching, infection with swollen head disease, can solve damp and hot, spring warmth, promote the production of body fluid to quench thirst, sharp phlegm, solve ichthyotoxin, wine, stagnate ".Important functional component in olive
It is the polyphenols such as gallic acid.Research has shown that such material has radical scavenging activity and stronger antioxygen higher
Change ability, clinically with effects such as the throat that relieves the effect of alcohol, protects, anti-aging, the generations of prevention of cardiovascular disease.
Now, olive is processed to various converted products, and olive fish is exactly one of which, but existing olive fish local flavor
Single, health-care effect is not also obvious, and olive fish easily aoxidizes in storage, and then becomes sour rotten, influences mouthfeel and wind
Taste.Therefore research and develop a kind of unique flavor and the olive fish with health-care efficacy becomes particularly significant.
The content of the invention
The technical problems to be solved by the invention are to provide the preparation method of olive fish, and olive fish prepared by the method is fresh-keeping
Degree is high, and nutritional ingredient is higher.
To achieve the above object, technical scheme to be solved by this invention is：
The present invention provides the preparation method of olive fish, including following preparation process：
1) olive treatment：The de- core of olive is taken, is cleaned up, it is quick-frozen, stir fry in oil, to soak, drying is standby；
2) small fish treatment：Small fish is decaptitated, is cleaned, ultrasonication, drying, immersion is pulled out, is pickled, fried, standby；
3) the olive after treatment and small fish mixing and stirring, seasoning；
4) bottle, it is sterilized, label, case.
Fish selected by the present invention is about the small fish of 3~5cm, step 1 of the present invention) in, it is now that olive is quick-frozen, it is then oily
Fry, using the temperature difference, change the physical arrangement of olive, be conducive to immersion below, improve the health-care efficacy of olive.
Olive selected by the present invention is new fresh olive.Olive has clearing heat and detoxicating, relieving sore-throat resolving sputum, promotes the production of body fluid to quench thirst, removes
The tired work(sobered up, it is adaptable to the effects such as abscess of throat, polydipsia, cough phlegm blood, additionally, also have and weaker relieving the effect of alcohol, protecting throat, anti-ageing
Always, the effects such as prevention of cardiovascular disease occurs, in order to improve olive senile-resistant efficacy, it is preferable that step 1 of the present invention) in,
De- core olive is put into middle liquid medicine and is soaked.
In order to reduce fabrication cycle, while ensure that immersion effect, it is preferable that 20~40min of present invention immersion.
In order to improve the senile-resistant efficacy of olive, it is preferable that step 1 of the present invention) in, middle liquid medicine is by following weight portion
Raw material be made：18~26 parts of corn stigma, 15~23 parts of the leaf of bamboo, 10~16 parts of radix stellariae dichotomae, 5~12 parts of paniculate swallowwort.
In order to strengthen the fresh-keeping effect of small fish, the nutritive value of small fish is kept, it is preferable that step 2 of the present invention) in,
Add small fish 12~18 times of water of weight, under 20~35kHz frequencies and 150~250W power, 15~30min of ultrasonication.
Ensure immersion effect, and shorten fabrication cycle, it is preferable that step 2 of the present invention) in, soaked in Chinese medicine liquid
20~30min of bubble.
In order to strengthen the fresh-keeping effect of small fish, the nutritive value of small fish is kept, it is preferable that step 2 of the present invention) in,
Chinese medicine liquid is made up of the raw material of following weight portion：18~26 parts of galangal, 12~20 parts of rattletop, 8~16 parts of duckweed, pipewort 5
~12 parts, 3~10 parts of cottonrose hibiscus leaf, 1~5 part of eupatorium.
In order to keep the local flavor of olive fish, good taste is obtained, it is preferable that step 3 of the present invention) in, olive and small
Fish presses 1:1 weight is than mixing.
Further to improve the taste flavor of olive fish, it is preferable that step 3 of the present invention) in, with flavorant and food
It is seasoned with vegetable oil.Edible vegetable oil and the addition of spices that the present invention is added, can add with taste as required
Plus, it is preferable that the addition of the edible vegetable oil that is added of the present invention and spices is that untreated olive and small fish are total
The 2~6% of weight.Described edible vegetable oil can be peanut oil, rapeseed oil, sunflower oil, corn oil, olive oil, sesame
One or more in oil, it is preferable that in order to strengthen the health-care efficacy of olive fish, it may be preferred to olive oil.Described spices
One or more in arbitrary proportion in optional tangerine peel powder, zanthoxylum powder, fennel powder, pepper powder.
In order to obtain preferable mouthfeel, it is preferable that the weight ratio of edible vegetable oil of the present invention and flavorant is 1:10
~20.
The olive fish prepared using the inventive method has preferable senile-resistant efficacy, while small fish is with preferably fresh
Taste, it is more long by 1~2 than the olive fish Storage period that existing method is prepared in the case of without any preservative and antistaling agent
Individual month, through experiment, in testing subacute aging animal groups, the olive fish that the present invention is prepared was prepared into compared with prior art
The olive fish for arriving, to the SOD in serum value of animal, improves 8.62~12.33%, and GSH-Px in serum improves 12.11~15.23%,
Serum MDA reduction by 18.12~22.36%, brain tissue LPF reductions by 32.13~36.15%.
Specific embodiment
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
The preparation method of olive fish, including following preparation process：
1) olive treatment：The de- core of olive is taken, is cleaned up, quick-frozen, stir fry in oil 2min, be put into middle liquid medicine and soak 40min, dried
It is dry, it is standby；
2) small fish treatment：Small fish is decaptitated, is cleaned, small fish 12 times of water of weight are added, in 35kHz frequencies and 150W power
Under, 20min is soaked in ultrasonication 30min, drying in Chinese medicine liquid, pull out, is pickled using preserved materials, fried, standby；
3) olive after treatment and small fish are pressed 1:1 weight than mixing and stirring, add untreated olive and
The weight ratio of the 6% of small fish gross weight is 1:10 olive oil and flavorant is seasoned, the flavorant be tangerine peel powder,
Fennel powder, pepper powder are 1 by weight:1:1 mixing；
4) bottled by every bottle of 250g, it is sterilized, label, case.
The step 2) in, following preserved materials are prepared by weight：5 parts of salt, 2 parts of ginger, 0.75 part of white sugar, 3 parts of cooking wine,
2.5 parts of starch, 1 part of soy sauce.
The step 1) in, middle liquid medicine is made up of the raw material of following weight portion：26 parts of corn stigma, 15 parts of the leaf of bamboo, radix stellariae dichotomae
16 parts, 5 parts of paniculate swallowwort.
The step 2) in, Chinese medicine liquid is made up of the raw material of following weight portion：26 parts of galangal, 12 parts of rattletop, duckweed 16
Part, 5 parts of pipewort, 10 parts of cottonrose hibiscus leaf, 1 part of eupatorium.
Embodiment 2
The preparation method of olive fish, including following preparation process：
1) olive treatment：The de- core of olive is taken, is cleaned up, quick-frozen, stir fry in oil 3min, be put into middle liquid medicine and soak 30min, dried
It is dry, it is standby；
2) small fish treatment：Small fish is decaptitated, is cleaned, small fish 15 times of water of weight are added, in 28kHz frequencies and 200W power
Under, 25min is soaked in ultrasonication 23min, drying in Chinese medicine liquid, pull out, is pickled using preserved materials, fried, standby；
3) olive after treatment and small fish are pressed 1:1 weight than mixing and stirring, add untreated olive and
The weight ratio of the 4% of small fish gross weight is 1:15 olive oil and flavorant is seasoned, the flavorant be zanthoxylum powder,
Fennel powder, pepper powder are 1 by weight:1:1 mixing；
4) bottled by every bottle of 250g, it is sterilized, label, case.
The step 2) in, following preserved materials are prepared by weight：3 parts of salt, 4 parts of ginger, 0.55 part of white sugar, 5 parts of cooking wine,
1.5 parts of starch, 2 parts of soy sauce.
The step 1) in, middle liquid medicine is made up of the raw material of following weight portion：22 parts of corn stigma, 19 parts of the leaf of bamboo, radix stellariae dichotomae
13 parts, 8 parts of paniculate swallowwort.
The step 2) in, Chinese medicine liquid is made up of the raw material of following weight portion：22 parts of galangal, 16 parts of rattletop, duckweed 12
Part, 8 parts of pipewort, 7 parts of cottonrose hibiscus leaf, 3 parts of eupatorium.
Embodiment 3
The preparation method of olive fish, including following preparation process：
1) olive treatment：The de- core of olive is taken, is cleaned up, quick-frozen, stir fry in oil 4min, be put into middle liquid medicine and soak 20min, dried
It is dry, it is standby；
2) small fish treatment：Small fish is decaptitated, is cleaned, small fish 18 times of water of weight are added, in 20kHz frequencies and 250W power
Under, 30min is soaked in ultrasonication 15min, drying in Chinese medicine liquid, pull out, is pickled using preserved materials, fried, standby；
3) olive after treatment and small fish are pressed 1:1 weight than mixing and stirring, add untreated olive and
The weight ratio of the 2% of small fish gross weight is 1:20 olive oil and flavorant is seasoned, the flavorant be tangerine peel powder,
Fennel powder, pepper powder are 1 by weight:1:1 mixing；
4) bottled by every bottle of 250g, it is sterilized, label, case.
The step 2) in, following preserved materials are prepared by weight：1 part of salt, 6 parts of ginger, 0.25 part of white sugar, 6 parts of cooking wine,
0.5 part of starch, 3 parts of soy sauce.
The step 1) in, middle liquid medicine is made up of the raw material of following weight portion：18 parts of corn stigma, 23 parts of the leaf of bamboo, radix stellariae dichotomae
10 parts, 12 parts of paniculate swallowwort.
The step 2) in, Chinese medicine liquid is made up of the raw material of following weight portion：18 parts of galangal, 20 parts of rattletop, duckweed 8
Part, 12 parts of pipewort, 3 parts of cottonrose hibiscus leaf, 5 parts of eupatorium.
Comparative example 1 (existing method)
The preparation method of existing olive fish, including following preparation process：
1) olive treatment：The de- core of olive is taken, is cleaned up, stir fry in oil 2min, standby；
2) small fish treatment：Small fish is decaptitated, is cleaned, pickled from acceptable acid addition salts, sugar, cooking wine and light soy sauce, it is fried, it is standby；
3) olive after treatment and small fish are pressed 1:1 weight than mixing and stirring, add untreated olive and
The weight ratio of the 2% of small fish gross weight is 1:20 olive oil and flavorant is seasoned, the flavorant be tangerine peel powder,
Fennel powder, pepper powder are 1 by weight:1:1 mixing；
4) bottle, it is sterilized, label, case.
Further to verify the freshness for preparing olive fish of the invention, detected by tests below method：
Due to and bacterial action, protein, fat and sugar class in meat and fish can decompose and putrid and deteriorated.Egg
Ammonia and alkalescence can be produced during white matter decomposition toxic amine, and its content has obvious corresponding relation with degree of spoilage, is to weigh its quality
Outstanding feature.
Specific test method：One piece of flesh of fish of the present embodiment 1~3 and the broad bean size of comparative example 1 is respectively taken, lower end is hung over and is curved
On the iron wire of small hook (the iron wire other end connects rubber stopper).Then (mass fraction is that 25%, density is to take love Bel test solution
1 part of the hydrochloric acid of 1.12g/mL, 1 part of absolute ether, 96% 3 parts of alcohol is mixed) 2mL, in injecting tube, after slightly shaking,
Meat sample to be checked is put into test tube and (is noted：Do not touch tube wall), until sample is at liquid level 1cm~2cm, rubber stopper is tightened rapidly,
Observed under black background immediately, see the change around sample in test tube.
Green meat (fish)-white cloud and mist occurs, and is negative reaction (-).
Secondary fresh meat (fish)-have a little white cloud and mist (in the ammonia and hydrochloric acid in sample in the moment for taking out sample and leaving test tube
Hcl reaction generation ammonium chloride caused by) occur, but dissipate immediately, be weakly positive reaction (+)；Or after sample is put into test tube,
Occur obvious cloud after the several seconds, be positive reaction (++).
After rotten meat (fish)-sample is put into test tube, occur cloud and mist immediately, be strong positive reaction (+++).
Specific test result is shown in Table 1：
The olive fish freshness situation that the inventive method of table 1 is prepared
| Sequence number | 700 days | 730 days | 760 days | 790 days | 820 days |
| Comparative example 1 | - | - | ++ | +++ | +++ |
| Embodiment 1 | - | - | - | + | ++ |
| Embodiment 2 | - | - | - | + | ++ |
| Embodiment 3 | - | - | - | + | ++ |
Claims (10)
1. the preparation method of olive fish, it is characterised in that including following preparation process：
1) olive treatment：The de- core of olive is taken, is cleaned up, it is quick-frozen, stir fry in oil, to soak, drying is standby；
2) small fish treatment：Small fish is decaptitated, is cleaned, ultrasonication, 20~30min is soaked in drying, pulls out, pickles, fried,
It is standby；
3) the olive after treatment and small fish mixing and stirring, seasoning；
4) bottle, it is sterilized, label, case.
2. the preparation method of olive fish according to claim 1, it is characterised in that：The step 1) in, de- core olive
It is put into immersion in liquid medicine.
3. the preparation method of olive fish according to claim 2, it is characterised in that：20~40min of immersion.
4. the preparation method of the olive fish according to Claims 2 or 3, it is characterised in that：The middle liquid medicine, by following weight
The raw material of part is made：18~26 parts of corn stigma, 15~23 parts of the leaf of bamboo, 10~16 parts of radix stellariae dichotomae, 5~12 parts of paniculate swallowwort.
5. the preparation method of olive fish according to claim 1, it is characterised in that：The step 2) in, add small fish weight
12~18 times of water of amount, under 20~35kHz frequencies and 150~250W power, 15~30min of ultrasonication.
6. the preparation method of olive fish according to claim 1, it is characterised in that：The step 2) in, in Chinese medicine liquid
20~30min of immersion.
7. the preparation method of olive fish according to claim 6, it is characterised in that：Described Chinese medicine liquid is by following weight portion
Raw material be made：18~26 parts of galangal, 12~20 parts of rattletop, 8~16 parts of duckweed, 5~12 parts of pipewort, cottonrose hibiscus leaf 3~10
Part, 1~5 part of eupatorium.
8. the preparation method of olive fish according to claim 1, it is characterised in that：The step 3) in, olive and small fish
By 1:1 weight is than mixing.
9. the preparation method of olive fish according to claim 8, it is characterised in that：The step 3) in, use flavorant
It is seasoned with edible vegetable oil.
10. the preparation method of olive fish according to claim 9, it is characterised in that：The edible vegetable oil and edible perfume
The weight ratio of material is 1:10~20.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107692094A (en) * | 2017-09-30 | 2018-02-16 | 浦北县龙腾食品有限公司 | A kind of preparation method of olive fish |
| CN108991432A (en) * | 2018-08-13 | 2018-12-14 | 白小芳 | A kind of production method of green apple taste olive can |
| CN111449212A (en) * | 2020-05-19 | 2020-07-28 | 大连工业大学 | Preparation method of boiled soup olive fish |
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| CN107692094A (en) * | 2017-09-30 | 2018-02-16 | 浦北县龙腾食品有限公司 | A kind of preparation method of olive fish |
| CN108991432A (en) * | 2018-08-13 | 2018-12-14 | 白小芳 | A kind of production method of green apple taste olive can |
| CN111449212A (en) * | 2020-05-19 | 2020-07-28 | 大连工业大学 | Preparation method of boiled soup olive fish |
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