CN107788421A - A kind of health-care cloth bag fish - Google Patents
A kind of health-care cloth bag fish Download PDFInfo
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- CN107788421A CN107788421A CN201711066986.2A CN201711066986A CN107788421A CN 107788421 A CN107788421 A CN 107788421A CN 201711066986 A CN201711066986 A CN 201711066986A CN 107788421 A CN107788421 A CN 107788421A
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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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
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- 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)
- Microbiology (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention mainly relates to food processing technology field, discloses a kind of health-care cloth bag fish, is made up of following raw material：Raw material A:Snakeheaded fish, beef tendon, sheep shank, inner ester bean curd, soy sauce, salt；Raw material B:Sheep rod bone, six kinds of mushrooms, iblet, soya bean, ternip, peanut, konjaku, wheat, millets；Abundant raw material, nutrition are balanced, fine and tender taste, have merged north and south flavor, delicious and rich, can build up resistance, physical fitness, strengthen muscles and bones, qi-restoratives blood-nourishing, beautifying face and moistering lotion, be adapted to it is old, in, the consumer of young each age group.
Description
Technical field
The invention mainly relates to food processing technology field, more particularly to a kind of health-care cloth bag fish.
Background technology
Snakeheaded fish, be commonly called as snakehead, fine and tender taste is delicious in taste, high protein, low fat, have stasis eliminatings life is new, nourishing is raised,
Invigorating spleen for diuresis, myogenic are enriched blood, the healthcare function of healing acceleration wound, can also treat oedema, arthritis with fixed pain caused by dampness, tinea pedis, hemorrhoid, mange etc.
Disease, the dressed fish of snakeheaded fish is high, and without spinelet between flesh, is one of fish products suitable for people of all ages, is Chinese's " delicacies in disk ", still
It is exactly individually to be braised in soy sauce or stewed in clear soup that snakeheaded fish is general at present, and the spice added when braised in soy sauce is too many, masks the flavor of snakeheaded fish, clearly
Fishlike smell is again too dense when stewing, and whether braises in soy sauce or stew in clear soup, and the time of culinary art is all shorter, and what is added during culinary art is all
Clear water, make the nutrition of snakeheaded fish and flavor more single.
The content of the invention
The defects of in order to make up prior art, it is an object of the invention to provide a kind of health-care cloth bag fish.
A kind of health-care cloth bag fish, is made up of the raw material of following parts by weight：
Raw material A:Snakeheaded fish 72 ~ 74, beef tendon 36 ~ 38, sheep shank 36 ~ 38, inner ester bean curd 5 ~ 7, soy sauce 2.2 ~ 2.4, salt 1.1 ~
1.3；
Raw material B:Sheep rod bone 37 ~ 39, six kind of mushroom 23 ~ 25, iblet 16 ~ 18, soya bean 16 ~ 18, ternip 12 ~ 14, peanut 12 ~
14th, konjaku 7 ~ 9, wheat 7 ~ 9, millet 7 ~ 9.
Six kinds of described mushrooms, soak through warm water, complete rehydration, are made up of the raw material of following parts by weight：Mushroom 13 ~ 15,
Agaric 13 ~ 15, white fungus 11 ~ 13, flower mushroom 11 ~ 13, dictyophora phalloidea 6 ~ 8, Hericium erinaceus 6 ~ 8.
A kind of preparation method of health-care cloth bag fish, comprises the following steps：
（1）Fresh and alive snakeheaded fish is selected, size is 1.2 ~ 1.4kg, impurity elimination, cleans, obtains clean snakeheaded fish；
（2）Fresh beef tendon and sheep shank are cleaned, stripping and slicing, long 6 ~ 7cm, wide 2 ~ 3cm, 2 ~ 3cm of thickness, are placed in gelatinized corn starch and salt down
System 5 ~ 6 hours, the fishy smell of beef tendon and the smell of mutton of sheep shank are removed, makes meat more delicate, gastrointestinal function is protected, is easy to disappear
Change, beef tendon must be pickled and pickle sheep shank；
（3）Raw material B is cleaned, the water of 300 ~ 400 times of amounts of raw material B weight is added into raw material B, after being boiled by fire, small fire heating
Insulation 4 ~ 5 hours, obtains an infusion material；
（4）Next day, the water of 7 ~ 9 times of amounts of an infusion material weight is added into an infusion material, after heating is boiled, small fire infusion 4 ~
5 hours, daily plus after water infusion once, continuous infusion 160 ~ 180 days, make soup thick, delicious and rich, nutrition is balanced, comprehensively
Nutrition needed for body is supplemented, quick to absorb, the sportsman big suitable for nutrient consumption amount eats, and natural cooling, obtains soup-stock；
（5）The soup-stock of clean 6 ~ 8 times of amounts of snakeheaded fish weight is taken, clean snakeheaded fish is put into, pickles beef tendon and pickle sheep shank, by soup-stock
Infusion fully absorbs the nutritional ingredient in soup-stock, removes removing fishy odor, by snakeheaded fish to volume is clean snakeheaded fish weight 1/2 ~ 1/3
Take out, swing in disk, take out beef tendon and sheep shank, be placed into snakeheaded fish both sides, into remaining soup-stock add inner ester bean curd and
Salt, increase flavor and nutrition, make soup denseer, stir, uniformly pour into disk, fish must be stewed；
（6）Fish will be stewed to be placed in steamer, steam 40 ~ 50 minutes, make flavor dense, fine and tender taste, keep snakeheaded fish complete, take
Go out, pour into soy sauce, delicious and rich, attractive color, dish type is perfect, and soup is dense, is easy to absorb, and obtains health-care cloth bag fish.
The step（2）Gelatinized corn starch, the water of 5 ~ 6 times of amounts of starch from sweet potato weight are added into starch from sweet potato, are well mixed,
Lactic acid bacteria and salt are added, salt addition is the 0.5 ~ 0.7% of starch from sweet potato weight.
Described lactic acid bacteria, weight are the 6 ~ 8% of starch from sweet potato gross weight, are Lactobacillus delbrueckii, Kefir grains, Bulgaria
One or more of any mixing in lactobacillus.
The step（6）Steam, temperature be 124 ~ 126 DEG C.
The health-care cloth bag fish, can be the specified vegetable of sportsman.
It is an advantage of the invention that：Health-care cloth bag fish provided by the invention, abundant raw material, nutrition is balanced, fine and tender taste,
North and south flavor has been merged, delicious and rich, can build up resistance, physical fitness, strengthen muscles and bones, qi-restoratives blood-nourishing, beautifying face and moistering lotion, has been fitted
Close it is old, in, the consumer of young each age group；Snakeheaded fish is nutritious, fine and tender taste, delicious in taste, no spinelet, is easy to edible, ox
Shank and sheep shank are rich in protein, vitamin and mineral element, balanced snakeheaded fish nutrition, are easy to digest and assimilate；Beef tendon and sheep
Pickled before shank culinary art through gelatinized corn starch, lactic acid bacteria is added in gelatinized corn starch, is fermented while pickling, remove the fishy smell of beef tendon
With the smell of mutton of sheep shank, make meat more delicate, protect gastrointestinal function, be easy to digest；All raw materials in raw material B are added into water
In, daily infusion once, continuous infusion 160 ~ 180 days, makes soup thick, delicious and rich, and nutrition is balanced, supplements body institute comprehensively
Nutrition is needed, quick to absorb, the sportsman big suitable for nutrient consumption amount eats；First by clean snakeheaded fish, pickle beef tendon and pickle sheep
Shank, which is placed in appropriate soup-stock, to carry out stewing curing, fully absorbs the nutritional ingredient in soup-stock, removes removing fishy odor, then will be black
Fish, beef tendon and sheep shank are swung in disk, and beef tendon and sheep shank on snakeheaded fish both sides carry out mandarin duck collocation, pour into remaining height
Soup, salt and inner ester bean curd are added in remaining soup-stock, increase flavor and nutrition, make soup denseer, then carry out high temperature steaming
System, makes flavor dense, fine and tender taste, keeps snakeheaded fish complete, then pours into soy sauce, and delicious and rich, attractive color, dish type is perfect, soup
Juice is dense, is easy to absorb.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of health-care cloth bag fish, is made up of the raw material of following parts by weight：
Raw material A:Snakeheaded fish 72, beef tendon 36, sheep shank 36, inner ester bean curd 5, soy sauce 2.2, salt 1.1；
Raw material B:Sheep rod bone 37, six kind of mushroom 23, iblet 16, soya bean 16, ternip 12, peanut 12, konjaku 7, wheat 7, millet
7。
Six kinds of described mushrooms, soak through warm water, complete rehydration, are made up of the raw material of following parts by weight：Mushroom 13, agaric
13rd, white fungus 11, flower mushroom 11, dictyophora phalloidea 6, Hericium erinaceus 6.
A kind of preparation method of health-care cloth bag fish, comprises the following steps：
（1）Fresh and alive snakeheaded fish is selected, size is 1.2 ~ 1.4kg, impurity elimination, cleans, obtains clean snakeheaded fish；
（2）Fresh beef tendon and sheep shank are cleaned, stripping and slicing, long 6 ~ 7cm, wide 2 ~ 3cm, 2 ~ 3cm of thickness, are placed in gelatinized corn starch and salt down
Systems 6 hours, the fishy smell of beef tendon and the smell of mutton of sheep shank are removed, makes meat more delicate, gastrointestinal function is protected, is easy to digest,
Beef tendon must be pickled and pickle sheep shank；Described gelatinized corn starch, the water of 5 times of amounts of starch from sweet potato weight is added into starch from sweet potato,
It is well mixed, lactic acid bacteria and salt are added, salt addition is the 0.6% of starch from sweet potato weight；Described lactic acid bacteria, weight are
The 7% of starch from sweet potato gross weight, it is Lactobacillus delbrueckii, Kefir grains, one or more of any mixed in lactobacillus bulgaricus
Close；
（3）Raw material B is cleaned, the water of 400 times of amounts of raw material B weight, after being boiled by fire, small fire heating and thermal insulation 5 are added into raw material B
Hour, obtain an infusion material；
（4）Next day, the water of 8 times of amounts of an infusion material weight is added into an infusion material, after heating is boiled, small fire infusion 5 is small
When, daily plus after water infusion once, continuous infusion 180 days, make soup thick, delicious and rich, nutrition is balanced, supplements body comprehensively
Required nutrition, quick to absorb, the sportsman big suitable for nutrient consumption amount eats, and natural cooling, obtains soup-stock；
（5）The soup-stock of clean 8 times of amounts of snakeheaded fish weight is taken, clean snakeheaded fish is put into, pickles beef tendon and pickle sheep shank, soup-stock is endured
Boil to 1/2 that volume is clean snakeheaded fish weight, fully absorb the nutritional ingredient in soup-stock, remove removing fishy odor, snakeheaded fish is taken out, put
Enter in disk, take out beef tendon and sheep shank, be placed into snakeheaded fish both sides, inner ester bean curd and salt are added into remaining soup-stock, increase
Add flavor and nutrition, make soup denseer, stir, uniformly pour into disk, fish must be stewed；
（6）Fish will be stewed to be placed in steamer, steamed 50 minutes, temperature is 125 DEG C, makes flavor dense, fine and tender taste, keeps snakeheaded fish
Completely, take out, pour into soy sauce, delicious and rich, attractive color, dish type is perfect, and soup is dense, is easy to absorb, and obtains health-care cloth
Bag fish.
The health-care cloth bag fish, can be the specified vegetable of sportsman.
Embodiment 2
A kind of health-care cloth bag fish, is made up of the raw material of following parts by weight：
Raw material A:Snakeheaded fish 73, beef tendon 37, sheep shank 37, inner ester bean curd 6, soy sauce 2.3, salt 1.2；
Raw material B:Sheep rod bone 38, six kind of mushroom 24, iblet 17, soya bean 17, ternip 13, peanut 13, konjaku 8, wheat 8, millet
8。
Six kinds of described mushrooms, soak through warm water, complete rehydration, are made up of the raw material of following parts by weight：Mushroom 14, agaric
14th, white fungus 12, flower mushroom 12, dictyophora phalloidea 7, Hericium erinaceus 7.
Preparation method is the same as embodiment 1.
Embodiment 3
A kind of health-care cloth bag fish, is made up of the raw material of following parts by weight：
Raw material A:Snakeheaded fish 74, beef tendon 38, sheep shank 38, inner ester bean curd 7, soy sauce 2.4, salt 1.3；
Raw material B:Sheep rod bone 39, six kind of mushroom 25, iblet 18, soya bean 18, ternip 14, peanut 14, konjaku 9, wheat 9, millet
9。
Six kinds of described mushrooms, soak through warm water, complete rehydration, are made up of the raw material of following parts by weight：Mushroom 15, wood
15th, white fungus 13, flower mushroom 13, dictyophora phalloidea 8, Hericium erinaceus 8.
Preparation method is the same as embodiment 1.
Comparative example 1
Remove beef tendon, remaining preparation method, with embodiment 1.
Comparative example 2
Remove sheep shank, remaining preparation method, with embodiment 1.
Comparative example 3
Remove inner ester bean curd, remaining preparation method, with embodiment 1.
Comparative example 4
Remove sheep rod bone, remaining preparation method, with embodiment 1.
Comparative example 5
Remove six kinds of mushrooms, remaining preparation method, with embodiment 1.
Comparative example 6
Remove iblet, remaining preparation method, with embodiment 1.
Comparative example 7
Remove konjaku, remaining preparation method, with embodiment 1.
Comparative example 8
Remove wheat, remaining preparation method, with embodiment 1.
Comparative example 9
Remove millet, remaining preparation method, with embodiment 1.
Comparative example 10
Removal step（2）In gelatinized corn starch in lactic acid bacteria, remaining preparation method, with embodiment 1.
Comparative example 11
Removal step（5）In infusion, remaining preparation method, with embodiment 1.
Comparative example 12
Removal step（6）In steam, remaining preparation method, with embodiment 1.
Comparative example 13
Existing traditional snakeheaded fish braised in soy sauce.
Comparative example 14
Existing traditional steamed snakeheaded fish.
The nutrition of embodiment and comparative example snakeheaded fish and flavor：
Fresh and alive snakeheaded fish of the size for 1.2 ~ 1.4kg is selected, it is prepared by the preparation method that embodiment and comparative example is respectively adopted, and
40 health volunteers are randomly choosed, the age is 18 ~ 60 years old, and subjective appreciation, every kind of product sensory evaluation are carried out to each group snakeheaded fish
Before need to be gargled with mineral water, the nutrition of embodiment and comparative example snakeheaded fish and flavor are shown in Table 1.
Table 1：The nutrition of embodiment and comparative example snakeheaded fish and flavor
| Project | Protein/(%) | Fat/(%) | Flavor |
| Embodiment 1 | 21.5 | 1.8 | Delicious and rich, fine and tender taste |
| Embodiment 2 | 21.9 | 1.7 | Delicious and rich, fine and tender taste |
| Embodiment 3 | 21.8 | 1.9 | Delicious and rich, fine and tender taste |
| Comparative example 1 | 20.5 | 1.8 | Fragrance is light |
| Comparative example 2 | 20.3 | 1.6 | Fragrance is light |
| Comparative example 3 | 19.8 | 1.5 | Delicate flavour is light |
| Comparative example 4 | 20.3 | 1.6 | Fragrance is light |
| Comparative example 5 | 19.9 | 1.8 | Delicate flavour is light |
| Comparative example 6 | 20.5 | 1.7 | Delicate flavour is light, and fishy smell is dense |
| Comparative example 7 | 20.3 | 1.6 | Soup is thin, and smell of mutton is dense |
| Comparative example 8 | 20.5 | 1.7 | Smell of mutton is dense |
| Comparative example 9 | 20.1 | 1.8 | Soup is thin, and fishy smell is dense |
| Comparative example 10 | 19.8 | 1.9 | Fishy smell is dense, and smell of mutton is dense, and meat is thick |
| Comparative example 11 | 21.3 | 1.6 | Delicate flavour is light, and flavor is uneven |
| Comparative example 12 | 21.5 | 1.7 | Delicate flavour is light, and meat is thick |
| Comparative example 13 | 18.4 | 8.2 | Too greasy, delicate flavour is light |
| Comparative example 14 | 18.6 | 5.4 | Have a fish like smell |
Show from the result of table 1, the health-care cloth bag fish of embodiment, protein content is substantially high compared with comparative example, fat content
It is substantially low compared with comparative example, delicious and rich, fine and tender taste, illustrate that health-care cloth bag fish provided by the invention has good nutrition
And flavor, meet the needs of sportsman.
Embodiment and the beautifying face and moistering lotion effect of comparative example snakeheaded fish：
Effectively：The symptoms such as the colour of skin is dim, lack flexibility, acne, acne, color spot, acne print, allergy disappear or mitigated；
It is invalid：The symptoms such as the colour of skin is dim, lack flexibility, acne, acne, color spot, acne print, allergy are constant or aggravate.
Patient 1700 of the random selection with skin problem symptom, is randomly divided into 17 groups, every group of 100 people, everyone by
Do not take the medicine and food of beautifying face and moistering lotion during examination deliberately, after snakeheaded fish thorn is removed, each group dish is well mixed, every trouble
Person eats 30g daily, and the tested time is 30 days, and the beautifying face and moistering lotion effect of embodiment and comparative example snakeheaded fish is shown in Table 2.
Table 2：Embodiment and the beautifying face and moistering lotion effect of comparative example snakeheaded fish
| Project | Efficient/(%) | Inefficiency/(%) |
| Embodiment 1 | 53 | 47 |
| Embodiment 2 | 56 | 44 |
| Embodiment 3 | 54 | 46 |
| Comparative example 1 | 42 | 58 |
| Comparative example 2 | 44 | 56 |
| Comparative example 3 | 37 | 63 |
| Comparative example 4 | 46 | 54 |
| Comparative example 5 | 33 | 67 |
| Comparative example 6 | 39 | 61 |
| Comparative example 7 | 36 | 64 |
| Comparative example 8 | 40 | 60 |
| Comparative example 9 | 42 | 58 |
| Comparative example 10 | 34 | 66 |
| Comparative example 11 | 47 | 53 |
| Comparative example 12 | 46 | 54 |
| Comparative example 13 | 5 | 95 |
| Comparative example 14 | 9 | 91 |
From table 2 it can be seen that the beautifying face and moistering lotion effective percentage of embodiment health-care cloth bag fish is substantially high compared with comparative example, illustrate this hair
The health-care cloth bag fish of bright offer has obvious beautifying face and moistering lotion effect.
Claims (7)
1. a kind of health-care cloth bag fish, it is characterised in that be made up of the raw material of following parts by weight：
Raw material A:Snakeheaded fish 72 ~ 74, beef tendon 36 ~ 38, sheep shank 36 ~ 38, inner ester bean curd 5 ~ 7, soy sauce 2.2 ~ 2.4, salt 1.1 ~
1.3；
Raw material B:Sheep rod bone 37 ~ 39, six kind of mushroom 23 ~ 25, iblet 16 ~ 18, soya bean 16 ~ 18, ternip 12 ~ 14, peanut 12 ~
14th, konjaku 7 ~ 9, wheat 7 ~ 9, millet 7 ~ 9.
2. health-care cloth bag fish according to claim 1, it is characterised in that six kinds of described mushrooms, soaked through warm water, it is complete
Full rehydration, it is made up of the raw material of following parts by weight：Mushroom 13 ~ 15, agaric 13 ~ 15, white fungus 11 ~ 13, flower mushroom 11 ~ 13, dictyophora phalloidea 6 ~
8th, Hericium erinaceus 6 ~ 8.
3. a kind of preparation method of the cloth bag fish of health-care according to claim 1, it is characterised in that comprise the following steps：
（1）Fresh and alive snakeheaded fish is selected, size is 1.2 ~ 1.4kg, impurity elimination, cleans, obtains clean snakeheaded fish；
（2）Fresh beef tendon and sheep shank are cleaned, stripping and slicing, long 6 ~ 7cm, wide 2 ~ 3cm, 2 ~ 3cm of thickness, are placed in gelatinized corn starch and salt down
System 5 ~ 6 hours, beef tendon must be pickled and pickle sheep shank；
（3）Raw material B is cleaned, the water of 300 ~ 400 times of amounts of raw material B weight is added into raw material B, after being boiled by fire, small fire heating
Insulation 4 ~ 5 hours, obtains an infusion material；
（4）Next day, the water of 7 ~ 9 times of amounts of an infusion material weight is added into an infusion material, after heating is boiled, small fire infusion 4 ~
5 hours, daily plus water after infusion once, continuous infusion 160 ~ 180 days, natural cooling, obtain soup-stock；
（5）The soup-stock of clean 6 ~ 8 times of amounts of snakeheaded fish weight is taken, clean snakeheaded fish is put into, pickles beef tendon and pickle sheep shank, by soup-stock
Snakeheaded fish is taken out, swung in disk, taken out beef tendon and sheep shank, put to volume is clean snakeheaded fish weight 1/2 ~ 1/3 by infusion
To snakeheaded fish both sides, inner ester bean curd and salt are added into remaining soup-stock, stirs, uniformly pours into disk, fish must be stewed；
（6）Fish will be stewed to be placed in steamer, steamed 40 ~ 50 minutes, taken out, poured into soy sauce, obtain health-care cloth bag fish.
4. the preparation method of health-care cloth bag fish according to claim 3, it is characterised in that the step（2）Starch
Paste, the water of 5 ~ 6 times of amounts of starch from sweet potato weight is added into starch from sweet potato, be well mixed, add lactic acid bacteria and salt, salt addition
Measure as the 0.5 ~ 0.7% of starch from sweet potato weight.
5. the preparation method of health-care cloth bag fish according to claim 4, it is characterised in that described lactic acid bacteria, weight
It is one or more of any in Lactobacillus delbrueckii, Kefir grains, lactobacillus bulgaricus for the 6 ~ 8% of starch from sweet potato gross weight
Mixing.
6. the preparation method of health-care cloth bag fish according to claim 3, it is characterised in that the step（6）Steam,
Temperature is 124 ~ 126 DEG C.
7. the health-care cloth bag fish according to any one of claim 1 ~ 6, it is characterised in that can be the specified dish of sportsman
Product.
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