CN107692097A - A kind of health-care loach and preparation method thereof - Google Patents
A kind of health-care loach and preparation method thereof Download PDFInfo
- Publication number
- CN107692097A CN107692097A CN201711107467.6A CN201711107467A CN107692097A CN 107692097 A CN107692097 A CN 107692097A CN 201711107467 A CN201711107467 A CN 201711107467A CN 107692097 A CN107692097 A CN 107692097A
- Authority
- CN
- China
- Prior art keywords
- parts
- loach
- health
- care
- fine powder
- 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
- 241000252185 Cobitidae Species 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims description 12
- 239000000843 powder Substances 0.000 claims abstract description 18
- 238000004332 deodorization Methods 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 210000003097 mucus Anatomy 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 241000251468 Actinopterygii Species 0.000 claims abstract description 8
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000020097 white wine Nutrition 0.000 claims abstract description 8
- 235000014101 wine Nutrition 0.000 claims abstract description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
- 239000000126 substance Substances 0.000 claims abstract description 6
- 238000007670 refining Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 10
- 244000082204 Phyllostachys viridis Species 0.000 claims description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 10
- 239000011425 bamboo Substances 0.000 claims description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 240000005373 Panax quinquefolius Species 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 241000234435 Lilium Species 0.000 claims description 4
- 244000241838 Lycium barbarum Species 0.000 claims description 4
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 4
- 240000002853 Nelumbo nucifera Species 0.000 claims description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 4
- 244000197580 Poria cocos Species 0.000 claims description 4
- 235000008599 Poria cocos Nutrition 0.000 claims description 4
- 240000001341 Reynoutria japonica Species 0.000 claims description 4
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 4
- 241000249864 Tussilago Species 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 240000009023 Myrrhis odorata Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 235000006468 Thea sinensis Nutrition 0.000 claims description 3
- 239000000440 bentonite Substances 0.000 claims description 3
- 229910000278 bentonite Inorganic materials 0.000 claims description 3
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 3
- 235000020279 black tea Nutrition 0.000 claims description 3
- 238000013329 compounding Methods 0.000 claims description 3
- 238000005202 decontamination Methods 0.000 claims description 3
- 230000003588 decontaminative effect Effects 0.000 claims description 3
- 238000001727 in vivo Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013372 meat Nutrition 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 208000001953 Hypotension Diseases 0.000 abstract description 2
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 239000000084 colloidal system Substances 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 208000021822 hypotensive Diseases 0.000 abstract description 2
- 230000001077 hypotensive effect Effects 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 210000005036 nerve Anatomy 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 206010006298 Breast pain Diseases 0.000 description 1
- 208000006662 Mastodynia Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of health-care loach, is made up of following raw material：450~500 parts of loach, 30~60 parts of chopped chilli, 10~15 parts of Chinese herbal ultra-fine powder, 5~8 parts of ginger, 5~10 parts of garlic, 5~8 parts of Chinese prickly ash, anistree 5~8 parts, 10~15 parts of salt, 3~5 parts of white wine, 10~15 parts of cooking wine, refining cured oily 3~5 parts, 1~3 part of tender fish crystalline substance.The present invention add a variety of Chinese medicine composition so that health-care loach of the invention have the function that tonifying Qi, calm the nerves, improving eyesight, clearing heat and detoxicating, promoting blood circulation and removing blood stasis, reducing blood lipid, hypotensive, anti-aging, nourishing Yin and moistening lung, there is good health-care effect；Mucus remover is used efficiently and rapidly to remove the colloid mucus of loach surface stick-slip, the fishy smell of loach can be greatly reduced, and is advantageous in subsequent step that active ingredient can be penetrated into rapidly in loach meat in deodorization liquid；, can be with the more efficient fishy smell material removed in loach meat using the deodorization liquid of unique formula, and remove the fishy smell gas in loach meat.
Description
Technical field
The present invention relates to field of processing of aquatic products, specifically a kind of health-care loach and preparation method thereof.
Background technology
Loach fish fine and tender taste, delicious flavour, there is higher nutritive value, loach fish is classified as by some current countries
Ginseng in water, being referred to as " ginseng loach ", loach contains abundant protein, wherein amino acid needed by human is available in all varieties, through also containing
There is more unrighted acid, loach fish amino acid composition is comprehensive, and health-care effect is very good, Li Shizhen (1518-1593 A.D.)《Compendium of Materia Medica》In
Record：Loach fish has the effect of warm middle QI invigorating, to hepatitis, infantile night sweat, hemorrhoid, pruitus, traumatic injury, finger malignant boil, sun
The diseases such as impotence, breast pain have certain curative effect, also on the books in China " Pharmacopoea Chinensis "：Loach fish has tonic effect to liver, kidney.
Existing preparation method can not remove fishy smell, and simply simply with the weight mouth condiment such as food additives and green onion, ginger and garlic
Fishy smell is carried out to cover masking, the material of fishy smell is produced in loach due to not removing completely, raw meat is still had unavoidably in edible
Taste is present, and influences the appetite of consumer, and do not have health-care effect.
The content of the invention
It is an object of the invention to provide a kind of health-care loach and preparation method thereof, to solve to propose in above-mentioned background technology
The problem of.
To achieve the above object, the present invention provides following technical scheme：
A kind of health-care loach, it is made up of following raw material：
450~500 parts of loach, 30~60 parts of chopped chilli, 10~15 parts of Chinese herbal ultra-fine powder, 5~8 parts of ginger, garlic 5~10
Part, 5~8 parts of Chinese prickly ash, anistree 5~8 parts, 10~15 parts of salt, 3~5 parts of white wine, 10~15 parts of cooking wine, refining are cured oily 3~5 parts, tender
1~3 part of fish crystalline substance.
The Chinese herbal ultra-fine powder, it is made up of the component of following parts by weight：
American Ginseng 5-10 parts, lotus seeds 5-10 parts, Poria cocos 10-18 parts, sealwort 5-15 parts, dried orange peel 1-5 parts, fleece-flower root 5-10
Part, Radix Angelicae Sinensis 5-15 parts, tussilago 3-9 parts, lily 2-6 parts, cassia seed 1-7 parts, matrimony vine 1-5 parts；
The Chinese herbal ultra-fine powder preparation method：Each raw material is dried through band drier, dries to water content and is less than
6%, place into micronizer and be crushed to the Chinese herbal ultra-fine powder that particle diameter is less than 500 mesh.
A kind of preparation method of health-care loach, comprises the following steps：
(1) decontamination：Loach is put into clear water and adds some vegetable oil, changes 3 new water daily, treats that its thing of row's remittance in vivo drains
After take out；
(2) pre-process：Decaptitating after fresh loach killing, truncate, remove the cheek, remove internal organ, mucus is uniformly smeared on loach surface
Remover, loach is eluted with water and drained again after standing 30 minutes, mucus remover is by sodium chloride, calcium chloride, bicarbonate
Potassium and bentonite are according to 1:10:15:25 ratio is formulated；
(3) deodorization：Loach is immersed in deodorization liquid, after being soaked 60 minutes under 35 DEG C of temperature conditionss, takes out and cleans.Its
Middle deodorization liquid is that concentration is that 0.2g/L calcium chloride and black tea compounding form；
(4) making of baste is with pickling：Ginger, garlic, Chinese prickly ash, anise are put into 20 times of water and boiled 60 minutes, is cooled down
To room temperature, loach is pickled 20 minutes with salt, white wine, cooking wine, tender fish crystalline substance；
(5) cook：Cured oil will first be refined and be placed on thick bamboo tube bottom, then loach is put into thick bamboo tube, chopped chilli is finally layered on mud
On loach, then Chinese herbal ultra-fine powder is sprinkled, thick bamboo tube is put into steamer, after big fire is steamed 5 minutes, turned small fire steaming and produce for 10 minutes.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention add a variety of Chinese medicine composition so that health-care loach of the invention have tonifying Qi, calm the nerves, improving eyesight, heat-clearing solution
Malicious, promoting blood circulation and removing blood stasis, reducing blood lipid, hypotensive, anti-aging, the effect of nourishing Yin and moistening lung, there is good health-care effect；Cured oil is cooked
Loach has a kind of special fragrance, delicious flavour afterwards；Using thick bamboo tube as container, by the way of water steaming, farthest remain
The nutrition of loach, in mouthfeel loach it is tasty and refreshing it is fresh and tender, pungent is tasty, stimulate appetite；Mucus remover is used with efficiently and rapidly
The colloid mucus of loach surface stick-slip is removed, the fishy smell of loach can be greatly reduced, and be advantageous to deodorization liquid in subsequent step
Middle active ingredient can be penetrated into rapidly in loach meat；Using the deodorization liquid of unique formula, can go to desilt with more efficient
Fishy smell material in loach meat, and remove the fishy smell gas in loach meat.And preparation method is simple, avoids high temperature to loach
The destruction of flavor, the nutritional ingredient of loach is completely remained, there are good market prospects.
Embodiment
A kind of health-care loach, it is made up of following raw material：
480 parts of loach, 45 parts of chopped chilli, 13 parts of Chinese herbal ultra-fine powder, 7 parts of ginger, 8 parts of garlic, 7 parts of Chinese prickly ash, anistree 7 parts, salt
13 parts, 4 parts of white wine, 13 parts of cooking wine, refining be cured oily 4 parts, brilliant 2 parts of tender fish.
The Chinese herbal ultra-fine powder, it is made up of the component of following parts by weight：
8 parts of American Ginseng, 8 parts of lotus seeds, 14 parts of Poria cocos, 10 parts of sealwort, 3 parts of dried orange peel, 8 parts of the fleece-flower root, 10 parts of Radix Angelicae Sinensis, tussilago
6 parts, 4 parts of lily, 4 parts of cassia seed, 3 parts of matrimony vine；
The Chinese herbal ultra-fine powder preparation method：Each raw material is dried through band drier, dries to water content and is less than
6%, place into micronizer and be crushed to the Chinese herbal ultra-fine powder that particle diameter is less than 500 mesh.
A kind of preparation method of health-care loach, comprises the following steps：
(1) decontamination：Loach is put into clear water and adds some vegetable oil, changes 3 new water daily, treats that its thing of row's remittance in vivo drains
After take out；
(2) pre-process：Decaptitating after fresh loach killing, truncate, remove the cheek, remove internal organ, mucus is uniformly smeared on loach surface
Remover, loach is eluted with water and drained again after standing 30 minutes, mucus remover is by sodium chloride, calcium chloride, bicarbonate
Potassium and bentonite are according to 1:10:15:25 ratio is formulated；
(3) deodorization：Loach is immersed in deodorization liquid, after being soaked 60 minutes under 35 DEG C of temperature conditionss, takes out and cleans.Its
Middle deodorization liquid is that concentration is that 0.2g/L calcium chloride and black tea compounding form；
(4) making of baste is with pickling：Ginger, garlic, Chinese prickly ash, anise are put into 20 times of water and boiled 60 minutes, is cooled down
To room temperature, loach is pickled 20 minutes with salt, white wine, cooking wine, tender fish crystalline substance；
(5) cook：Cured oil will first be refined and be placed on thick bamboo tube bottom, then loach is put into thick bamboo tube, chopped chilli is finally layered on mud
On loach, then Chinese herbal ultra-fine powder is sprinkled, thick bamboo tube is put into steamer, after big fire is steamed 5 minutes, turned small fire steaming and produce for 10 minutes.
Claims (5)
1. a kind of health-care loach, it is characterised in that be made up of following raw material：
450~500 parts of loach, 30~60 parts of chopped chilli, 10~15 parts of Chinese herbal ultra-fine powder, 5~8 parts of ginger, 5~10 parts of garlic, flower
5~8 parts of green pepper, anistree 5~8 parts, 10~15 parts of salt, 3~5 parts of white wine, 10~15 parts of cooking wine, refining cured oily 3~5 parts, tender fish crystalline substance 1
~3 parts.
2. health-care loach according to claim 1, it is characterised in that the Chinese herbal ultra-fine powder, by the group of following parts by weight
Divide and be made：
American Ginseng 5-10 parts, lotus seeds 5-10 parts, Poria cocos 10-18 parts, sealwort 5-15 parts, dried orange peel 1-5 parts, fleece-flower root 5-10 parts, when
Return 5-15 parts, tussilago 3-9 parts, lily 2-6 parts, cassia seed 1-7 parts, matrimony vine 1-5 parts；
The Chinese herbal ultra-fine powder preparation method：Each raw material is dried through band drier, dried to water content less than 6%, then
It is put into micronizer and is crushed to the Chinese herbal ultra-fine powder that particle diameter is less than 500 mesh.
3. health-care loach according to claim 1, it is characterised in that be made up of following raw material：
480 parts of loach, 45 parts of chopped chilli, 13 parts of Chinese herbal ultra-fine powder, 7 parts of ginger, 8 parts of garlic, 7 parts of Chinese prickly ash, anistree 7 parts, 13 parts of salt,
4 parts of white wine, 13 parts of cooking wine, refining is cured oily 4 parts, tender fish is brilliant 2 parts.
4. health-care loach according to claim 1, it is characterised in that the Chinese herbal ultra-fine powder, by the group of following parts by weight
Divide and be made：
8 parts of American Ginseng, 8 parts of lotus seeds, 14 parts of Poria cocos, 10 parts of sealwort, 3 parts of dried orange peel, 8 parts of the fleece-flower root, 10 parts of Radix Angelicae Sinensis, 6 parts of tussilago,
4 parts of lily, 4 parts of cassia seed, 3 parts of matrimony vine
5. the preparation method of the health-care loach described in claim any one of 1-4, it is characterised in that comprise the following steps：
(1) decontamination：Loach is put into clear water and adds some vegetable oil, changes 3 new water daily, is taken after its thing of row's remittance in vivo drains
Go out；
(2) pre-process：Decaptitating after fresh loach killing, truncate, remove the cheek, remove internal organ, mucus removal is uniformly smeared on loach surface
Agent, stand 30 minutes after loach is eluted with water and drained again, mucus remover by sodium chloride, calcium chloride, saleratus and
Bentonite is according to 1:10:15:25 ratio is formulated；
(3) deodorization：Loach is immersed in deodorization liquid, after being soaked 60 minutes under 35 DEG C of temperature conditionss, takes out and cleans, wherein going
Raw meat liquid is that concentration is that 0.2g/L calcium chloride and black tea compounding form；
(4) making of baste is with pickling：Ginger, garlic, Chinese prickly ash, anise are put into 20 times of water and boiled 60 minutes, is cooled to room
Temperature, loach is pickled 20 minutes with salt, white wine, cooking wine, tender fish crystalline substance；
(5) cook：Cured oil will first be refined and be placed on thick bamboo tube bottom, then loach is put into thick bamboo tube, finally chopped chilli is layered on loach,
Chinese herbal ultra-fine powder is sprinkled again, thick bamboo tube is put into steamer, after big fire is steamed 5 minutes, is turned small fire steaming and is produced for 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711107467.6A CN107692097A (en) | 2017-11-10 | 2017-11-10 | A kind of health-care loach and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711107467.6A CN107692097A (en) | 2017-11-10 | 2017-11-10 | A kind of health-care loach and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107692097A true CN107692097A (en) | 2018-02-16 |
Family
ID=61179839
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711107467.6A Pending CN107692097A (en) | 2017-11-10 | 2017-11-10 | A kind of health-care loach and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107692097A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892579A (en) * | 2019-03-06 | 2019-06-18 | 温州科技职业学院 | A kind of processing method that loach is frozen |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946895A (en) * | 2010-09-02 | 2011-01-19 | 山东商业职业技术学院 | Functional food taking loach as main material and preparation method thereof |
| CN105325928A (en) * | 2015-06-29 | 2016-02-17 | 浙江海洋学院 | Processing technology of deodorized loach powder |
| CN105520074A (en) * | 2016-01-18 | 2016-04-27 | 萧县徐老三食品有限公司 | Chopped-chili steamed chicken and production method thereof |
| CN106261983A (en) * | 2016-08-30 | 2017-01-04 | 广西慧投互联网金融服务有限公司 | A kind of fish bone leisure food technology for removing offensive smell |
-
2017
- 2017-11-10 CN CN201711107467.6A patent/CN107692097A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946895A (en) * | 2010-09-02 | 2011-01-19 | 山东商业职业技术学院 | Functional food taking loach as main material and preparation method thereof |
| CN105325928A (en) * | 2015-06-29 | 2016-02-17 | 浙江海洋学院 | Processing technology of deodorized loach powder |
| CN105520074A (en) * | 2016-01-18 | 2016-04-27 | 萧县徐老三食品有限公司 | Chopped-chili steamed chicken and production method thereof |
| CN106261983A (en) * | 2016-08-30 | 2017-01-04 | 广西慧投互联网金融服务有限公司 | A kind of fish bone leisure food technology for removing offensive smell |
Non-Patent Citations (1)
| Title |
|---|
| 钱立春主编: "《套菜制作》", 31 January 2005, 浙江科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892579A (en) * | 2019-03-06 | 2019-06-18 | 温州科技职业学院 | A kind of processing method that loach is frozen |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1060628C (en) | Special flavour roasted fish and its preparing method | |
| CN102293426B (en) | Edible oil-tea camellia bittern and preparation method thereof | |
| CN105831697A (en) | Multifunctional natural appetizing health preserving seasoning sauce, processing method, and functional food | |
| CN105747176A (en) | Health-maintaining and health snakegourd seeds and preparation method thereof | |
| CN102356886B (en) | Preparation method for sauced duck meat | |
| CN104222986B (en) | Chafing dish bottom flavorings and preparation method thereof | |
| KR101647125B1 (en) | Manufacturing method for black goat soup and black goat soup manufactured by the same | |
| CN104106796A (en) | Fat-reducing healthcare honey tea powder and processing method thereof | |
| CN105725118A (en) | Preparing method for dried bamboo shoots | |
| CN107223886A (en) | A kind of six fort tealeaves chickens and preparation method thereof | |
| CN103932307A (en) | Nourishing soft-shelled turtle soup and preparation method thereof | |
| CN105768018A (en) | Insect-prevention crispy snakegourd seeds and frying method thereof | |
| CN108236099A (en) | A kind of preparation method for the appetizing watermelon seeds that relieves inflammation or internal heat | |
| KR101232471B1 (en) | method of cooking duck stew using enzyme of sprung grain flour and duck and overcooked rice soup using the same | |
| CN106722699A (en) | A kind of health protection flavoring and preparation method thereof | |
| CN107660780A (en) | A Channel-catfish fish mushroom sauces | |
| CN104286837B (en) | Resisting kinetic fatigue nutrient combo and preparation method thereof | |
| CN107692097A (en) | A kind of health-care loach and preparation method thereof | |
| CN106465860A (en) | The manufacture method that Pericarpium Citri Reticulatae tilapia baked by a kind of tinfoil | |
| CN103798858A (en) | Rock candy and vinegar pickled peanut and preparation method thereof | |
| CN108077895A (en) | A kind of formula and processing method of ganoderma lucidum beef paste | |
| CN107440001A (en) | A kind of health care eel is dry and preparation method thereof | |
| CN105747181A (en) | Dip used for eating roast fish and making method for dip | |
| CN105053471A (en) | Heat clearing and feature beautifying Chinese yam flavored preserved pear processing method | |
| CN106689858A (en) | Nutritional jerusalem artichoke pickled vegetable and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180216 |
|
| RJ01 | Rejection of invention patent application after publication |