CN111084343A - Canned soft-pocketed Changtish and preparation method thereof - Google Patents

Abstract

The invention discloses a canned soft-pocketed Changtong fish and a preparation method thereof, wherein the canned soft-pocketed Changtong fish comprises the following raw materials in parts by weight: 40-50 parts of paphiopedilum catnip meat, 8-10 parts of crayfish meat, 3-5 parts of mulberry extract, 3-5 parts of wild roxburgh rose, 2-3 parts of angelica powder, 4-6 parts of fermented soya beans, 2-3 parts of red date powder, 2-3 parts of raspberry, 2-3 parts of hosta plantaginea flower, 6-8 parts of aromatic vinegar, 2-3 parts of ginger, 3-5 parts of salt and 130 parts of purified water 110. The canned soft-pocketed Changtai is prepared by the procedures of mixing, high-temperature sterilization, constant-temperature sterilization and the like of the raw materials. The product of the invention has good taste, good chewiness, high freshness, strong flavor, rich nutrition, less oil and salt, long shelf life and other high quality.

Description

Canned soft-pocketed Changtish and preparation method thereof

Technical Field

The invention relates to a can and a preparation method thereof, in particular to a canned soft-pockmarked Changtong fish and a preparation method thereof.

Background

The canned fish is an instant canned product which can be transported for a long distance, is rich in nutrition, has various varieties and is convenient to eat, is deeply popular with the masses, and is also a food industry which develops rapidly in recent years. The traditional canned fish has high preservative content, more pickled products and large fishy smell residue, and brings poor consumption experience to consumers.

The invention discloses a Chinese patent with application number CN200810023317, which is named as a processing method of semi-finished products of soft-pocketed Channa fish, takes soft-pocketed Channa fish meat, salt, rice vinegar, ginger, old hen and pig bone as main raw materials, and the semi-finished products of the soft-pocketed Channa fish are processed. However, the fishy smell of the product is removed by a few ingredients, so that the fishy smell cannot be completely removed, and the product is not suitable for consumers. In addition, the soft paphiopedilum raw material provides too much nutrition, lacks the enhancement and diversification of nutrition, and simultaneously, the freshness and the taste are poor, the fragrance is lacked, and the quality is greatly reduced.

Disclosure of Invention

The purpose of the invention is as follows: the invention aims to provide a canned soft-pocketed Changtong fish.

The invention also aims to provide a preparation method of the canned soft-pockmarked Changtong fish.

The technical scheme is as follows: the invention provides a canned soft-pocketed Changtong fish, which comprises the following raw materials in parts by weight: 40-50 parts of paphiopedilum catnip meat, 8-10 parts of crayfish meat, 3-5 parts of mulberry extract, 3-5 parts of wild roxburgh rose, 2-3 parts of angelica powder, 4-6 parts of fermented soya beans, 2-3 parts of red date powder, 2-3 parts of raspberry, 2-3 parts of hosta plantaginea flower, 6-8 parts of aromatic vinegar, 2-3 parts of ginger, 3-5 parts of salt and 130 parts of purified water 110.

The preparation method of the canned soft-paphiopedilum comprises the following steps: the method comprises the following steps:

(1) weighing the paphiopedius davidii meat, the crawfish kernel, the mulberry extract, the wild roxburgh rose, the angelica powder, the fermented soya beans, the red date powder, the raspberry, the hosta plantaginea flower, the aromatic vinegar, the ginger, the salt and the purified water in proportion;

(2) putting the flesh of the Aristolochia debilis into spice liquid at 90-100 deg.C, and concocting for 3-5 min;

(3) naturally cooling the prepared paphiopedilum micranthum meat for 0.5-1h, putting into a sterilized container together with spice liquid, and smearing cooked lard in the container, wherein the solid content is more than or equal to 90% in 100%;

(4) sealing in vacuum;

(5) and (4) sterilizing the canned food at high temperature, sterilizing at constant temperature, cooling, and naturally cooling to obtain the canned soft-pocketed Changtish.

Further, the preparation method of the spice liquid in the step (2) comprises the following steps: 8-10 parts of crayfish kernels, 3-5 parts of mulberry extract, 3-5 parts of wild roxburgh rose, 2-3 parts of angelica sinensis powder, 4-6 parts of fermented soya beans, 2-3 parts of red date powder, 2-3 parts of raspberry, 2-3 parts of hosta plantaginea flower, 6-8 parts of aromatic vinegar, 2-3 parts of ginger, 3-5 parts of salt and 30-50 parts of purified water, and the crayfish-meat extract is prepared by uniformly mixing and stirring the raw materials, and decocting the raw materials for 30-50min by slow fire.

Further, the preparation method of the paphiopedilum hirsutissimum meat in the step (1) is as follows:

(1) selecting fresh and alive paphiopedilum, removing blood, viscera and fins, cleaning, and draining;

(2) pouring spice liquid, heating and quickly boiling;

(3) taking out the belly skin meat and the back meat to obtain the soft pockmarked Changchi meat.

Further, the preparation method of the mulberry extract in the step (1) comprises the following steps:

(1) selecting ripe mulberries, washing the mulberries for 3-4min with clear water, fishing out the mulberries, and draining for 1-2 h;

(2) crushing the drained mulberries to obtain mulberry pulp, preheating the mulberry pulp by microwaves, and carrying out superfine grinding when the preheating temperature reaches 90 ℃, wherein the average particle size is controlled to be less than or equal to 5 um;

(3) adding an enzyme preparation compounded by pectinase, cellulase and hemicellulase for enzymolysis;

(4) juicing the product obtained in the step (3), and then filtering to obtain mulberry raw juice;

(5) and (4) sterilizing the mulberry juice by microwave, and cooling to normal temperature.

Further, the preparation method of fermented soybeans in the step (1) is as follows:

(1) taking low-sodium fermented soya beans with the sodium chloride content of less than 4%;

(2) soaking semen Sojae Preparatum in 40-50 deg.C warm water for 5-10min, and washing with clear water for 3-5 min;

(3) draining for 1-2h for later use.

Further, the preparation method of the raspberry in the step (1) comprises the following steps:

(1) selecting fruit with plump shape, and washing with clear water for 5-8 min;

(2) soaking washed Rubi fructus in tap water for 15-20min, and draining;

(3) drying the drained raspberry at 70-80 ℃ for 3-4h, and cooling to room temperature for later use;

(4) sterilizing the dried raspberry by microwave, crushing after sterilizing, and sieving to obtain coarse powder;

(5) micronizing the coarse powder to obtain ultramicro Rubi fructus powder.

Further, the preparation method of the hosta plantaginea flower in the step (1) is as follows:

(1) selecting fresh hosta plantaginea flowers;

(2) washing petals of the hosta plantaginea flower for 3-5min by using tap water, then soaking the petals in deionized water for 5-10min, and draining for 1-2 h;

(3) drying the drained hosta plantaginea flower for 5-8min, then turning over and drying for 10-15min, and cooling to room temperature;

(4) sterilizing cooled hosta plantaginea flower with microwave, pulverizing, and micronizing to obtain ultramicro hosta plantaginea flower powder.

Further, the preparation method of the red date powder in the step (1) comprises the following steps:

(1) selecting red dates which are free of diseases and insect pests and have plump fruits, washing the red dates for 5-10min with clear water, fishing out the red dates and draining for 1-2 h;

(2) taking out jujube pits, cutting the jujube pits into halves, crushing and sieving to obtain red jujube powder;

(3) carrying out air flow drying on the red date powder in the step (2) until the moisture content is 5-8%, and cooling to room temperature;

(4) crushing the red dates in the step (3), and sieving the powder to obtain coarse date powder;

(5) and (4) carrying out superfine grinding on the coarse red date powder in the step (4), wherein the grinding time is 30-60 min, and sealing and refrigerating for later use.

Further, the preparation method of the angelica powder in the step (1) is as follows:

(1) removing fibrous root from radix Angelicae sinensis, washing with clear water, and soaking in distilled water for 20-25 min;

(2) taking out, washing with deionized water for 2-3min, and air drying;

(3) uniformly spraying 75% ethanol solution on the surface of the dried angelica, and stewing in a closed tank for 1-1.5 h;

(4) taking out the angelica, airing until the surface is slightly dry and not sticky, obliquely cutting into slices of 2-3mm, and drying for 20-30 min;

(5) pulverizing dried radix Angelicae sinensis, and sieving;

(6) and (4) carrying out superfine grinding on the angelica powder obtained in the step (5) to obtain superfine angelica powder.

In the technical scheme, the raw materials have the following functions or effects:

1. the soft paphiopedilum: the paphiopedilum hirsutum is rich in DHA and lecithin, is a main component forming cell membranes of various organs and tissues of a human body, and is an indispensable nutrient for brain cells.

2. The crayfish kernel is more abundant in protein content than general aquatic products such as fish, shrimp and the like, and is rich in microelements such as calcium, phosphorus, iron and the like. From the perspective of traditional Chinese medicine, the lobster has the effects of clearing heat and removing toxicity, building bodies and the like, so that the soft-pocketed fish can has a certain health-care value.

3. The wild roxburgh rose and the red dates are rich in various vitamins including vitamin C, B1, B2 and E, particularly the vitamin C is most rich, the vitamin deficiency of the paphiopedilum micranthum is supplemented, and the nutrition strengthening effect is achieved.

4. The mulberry is rich in fruit acid, and can be added into the Changtou croaker to stimulate the appetite of a human body, so that the gastrointestinal peristalsis is accelerated, the digestion is promoted, and the intestinal constipation is prevented. In addition, the mulberry is rich in iron, and is beneficial to supplementing iron elements to human bodies.

5. The fragrant hosta plantaginea flower has strong flower fragrance, the Chinese angelica can remove the smell of fishy and mutton, and the fragrant hosta plantaginea flower and the Chinese angelica are combined to improve the peculiar smell of soft-pocketed fish and endow the soft-pocketed fish with good fresh fragrance and mouthfeel. In addition, hosta plantaginea flower contains flavonoids and steroid saponins with anticancer ability.

6. The raspberry is rich in tea polyphenol, and can be added into the paphiopedilum nanaciculus to not only remove free radicals in vivo and play a role in antioxidation, but also effectively prevent the paphiopedilum nanculus from browning and play a role in color protection.

7. The can adopts superfine grinding technology and microwave sterilization technology, reduces the loss of nutritional ingredients of raw and auxiliary materials in the processing process, and maximizes the nutritional value of the soft-pocketed fish can.

Compared with the traditional canned fish products such as dace with fermented soya beans, canned silver fish mushroom soup, canned tomato juice mackerel and the like on the market, the canned paphiopedius pauperi has the advantages that the fish bones and fish bones of the raw materials are few, the utilization rate of the raw materials is high, and in the formula of the canned paphiopedius pauperi, the crayfish is specially added to make up the loss of nutrient elements such as fish protein and the like. The mulberry juice and the wild roxburgh rose can remove fishy smell, enrich the mouthfeel, increase the fruit fragrance and strengthen the vitamin intake. The general canned food mostly adopts the methods of salting and sugaring to increase the taste and prolong the shelf life of the product, is not beneficial to the health of consumers and is in a contrary way with the modern healthy diet trend. Therefore, the low-sodium fermented soya beans are added in the formula of the invention, so that a unique flavor is added for the paphiopedilum hirsutum on the basis of providing the salty taste, the consumption of the salt is reduced, and the health is facilitated. The traditional canned food often has the problems of single nutrition, large nutrition loss in the processing process and the like, and the canned food adopts the superfine grinding and microwave sterilization technology to reduce the nutrition loss in the processing process. Meanwhile, the red date powder, the raspberry, the hosta plantaginea flower and the like are added into the novel formula, the raw materials contain tea polyphenol, flavonoid, SOD and other antioxidant components, and the components are mutually cooperated, so that the nutritional value and the health care effect of the paphiopedilum nandinianus are supplemented and enhanced, and the shelf life of the can is prolonged. In order to achieve the purpose of removing fishy smell, the Chinese angelica, the fermented soya beans, the mulberry liquid and the like are added in the formula, and particularly, the synergistic effect among the Chinese angelica, the fermented soya beans and the mulberry liquid is remarkably improved. The red date powder, the crayfish kernels, the hosta plantaginea flowers and the like are added for enriching the nutritional value. Not only can remove fishy smell to the maximum extent, but also improves the sensory quality and the nutritional value of the soft-pockmarked Channa fish.

Has the advantages that: the product of the invention has high quality, such as good taste, good chewiness, high freshness, strong flavor, rich nutrition, less oil and salt, long shelf life and the like, is healthy and nutritious, and is worthy of being widely popularized and eaten.

Drawings

FIG. 1 is a graph showing the sensory evaluation results of the product of the present invention.

Detailed Description

Example 1: the preparation method of the canned soft-paphiopedilum comprises the following steps:

1. preparation method of soft-pockmarked Changtong fish meat

(1) 40kg of live soft pockmarked Changbai fish with dark and bright back, pale yellow abdomen and no injury is selected. After the dirt on the surface of the paphiopedilum is cleaned by cold water with the temperature of 10 ℃, the blood, the internal organs and the fish fins of the paphiopedilum are removed by using a clean cutter. After being removed, the fish flesh is repeatedly washed for 3 times by cold water with the temperature of 10 ℃, and impurities and blood water of the fish flesh are washed as far as possible. And placing the paphiopedilum micranthum meat in a net tray, and draining for 30min until the surface has no moisture.

(2) Putting the Channa Argus meat in the step (1) into a pot, pouring spice liquid, heating to raise the temperature to 90 ℃, and quickly boiling for 3 min. And taking out the soft paphiopedius after the mouth of the soft paphiopedius opens, fishing out the net plate, and naturally cooling to room temperature. Preparation of spice liquid: 8 parts of crayfish kernels, 4 parts of mulberry extract, 3 parts of wild roxburgh rose, 2 parts of angelica powder, 4 parts of fermented soya beans, 3 parts of red date powder, 2 parts of raspberry, 3 parts of hosta plantaginea flower, 6 parts of aromatic vinegar, 2 parts of ginger, 3 parts of salt and 35 parts of purified water, uniformly stirring, and decocting with slow fire for 30min to obtain the lobster sauce.

(3) Placing the soft-pocketed long fish in the step (2) on a chopping board, placing the head of the soft-pocketed long fish on the chopping board leftwards and rightwards, holding the head of the soft-pocketed long fish with the left hand, pinching a meat picking knife with the right hand, cutting the soft-pocketed long fish from the jaw to the lower knife, clinging to the triangular vertebra of the soft-pocketed long fish, firstly scraping off the belly meat of the long fish from head to tail, and then scraping off the back meat of the fish by the same method. Placing the taken-down paphiopedilum micranthum meat on a tray, and refrigerating at 2 ℃ for later use.

2. Preparation method of crayfish meat

(1) Selecting 8 kg of crayfish, selecting raw material shrimps, picking out unqualified shrimps such as dead shrimps, black shrimps, old shell shrimps and unqualified shrimps, and directly cleaning the qualified shrimps for 9min by using an automatic cleaning machine. Putting cleaned shrimps into a tray, feeding the cleaned shrimps into a cooking machine for cooking for 6min, cooling the cooked shrimps with normal temperature water for 18min by using an automatic conveying belt through spray water, ensuring that the central temperature of the shrimps cooled by the normal temperature water is controlled below 20 ℃, then directly feeding the shrimps into a conveying belt of a refrigeration water cooling tank from a normal temperature water cooling tank, cooling the shrimps with the refrigeration water for 9min, and ensuring that the central temperature of the shrimps is controlled below 10 ℃;

(2) distributing the cooled crayfishes obtained in the step (1) to each operation workshop for performing operations such as head removal, shell removal, intestine removal, yellowing or washing, grading and the like, detecting the shelled shrimps in the operation process, removing unqualified products, and enabling all graded products to enter a tunnel type single freezer; putting the graded peeled shrimps into ozone water for rinsing for 4 min; putting the shelled shrimps into a plastic bag, carrying out vacuum packaging by a vacuum packaging machine, putting the packaged shelled shrimps into a flat plate for quick freezing at the temperature of below-32 ℃, and quickly freezing the shelled shrimps at the central temperature of below-15 ℃ for later use.

3. Preparation of mulberry extract

(1) Firstly, the rotten and deteriorated mulberries are removed, branches and leaves and stalks are removed, and 4kg of ripe mulberries are taken. Cleaning with purified water for 4min, taking out, placing in a mesh plate, and draining at room temperature (20 + -5 deg.C) for 1.5 h. Placing the drained mulberries in a crusher for crushing, and transferring the pulp into a storage tank with the capacity of 5L;

(2) and (3) putting the mulberry fruit pulp obtained in the step (1) into a microblog oven with the model number of HN678G4S6W for microwave quick preheating for 13S to enable the temperature to reach 90 ℃. And then placing the preheated pulp in a liquid superfine pulverizer (colloid mill) with the model of SKM-50S, carrying out superfine pulverization for 7min, and controlling the product to have uniform and consistent particle size which is less than or equal to 5 um. Transferring the prepared fruit pulp into a 5L storage tank, performing enzymolysis on the mulberry pulp in the storage tank by using an enzyme preparation compounded by pectinase, cellulase and hemicellulase according to the ratio of 3: 1, stirring by using a glass rod, and performing full enzymolysis for 8 min.

(3) And (3) putting the mulberry pulp obtained in the step (2) into a rotary juicer, turning on a power supply, juicing for 9min, putting the mulberry juice into a microporous membrane filter, and filtering with the filtering precision of 4.5um to obtain the mulberry raw juice. Putting the filtrate into a liquid microwave sterilization machine, sterilizing at 115 deg.C, keeping the temperature for 5S, and cooling to room temperature (20 + -5 deg.C) in a container for use.

4. Preparation of wild roxburgh rose

(1) Cleaning fresh wild Rosa roxburghii 3kg with tap water for 4min to remove impurities, placing into plastic basin, and soaking in tap water for 18 min. Removing thorns on the surface of the wild roxburgh rose by using a stainless steel knife with a glove, and cutting the fruit to remove seeds.

(2) And (2) putting the wild roxburgh rose in the step (1) into a steamer to steam for 9min, steaming to be half-cooked, putting the steamed wild roxburgh rose into a net tray, and exposing in the sun until the wild roxburgh rose is dried.

(3) And (3) collecting the dried roxburgh rose in the step (2) into a bag, using external force to enable the seeds of the dried roxburgh rose to fall off, sealing and packaging the dried roxburgh rose without the seeds, and placing the packaged dried roxburgh rose in a dry place for later use.

5. Preparation of Chinese angelica powder

(1) Firstly, removing impurities and fibrous roots from angelica sinensis, taking 2kg of angelica sinensis, dividing the angelica sinensis into main roots and branch roots according to the diameter, respectively rinsing the main roots and the branch roots with clear water for 8min, then placing the angelica sinensis in a plastic basin, soaking the angelica sinensis in tap water for 23min, ensuring that the angelica sinensis is completely soaked in the water, rinsing the angelica sinensis with deionized water for 3min, drying the angelica sinensis, uniformly spraying 75% ethanol solution on the surface of the dried angelica sinensis, and stewing and moistening the angelica sinensis in a closed tank for 1 h;

(2) then the angelica in the step (1) is taken out and placed in a net tray to be aired until the appearance is slightly dry and not sticky, the angelica is obliquely cut into slices of 2.5mm, then the slices are transferred to a drying oven at the temperature of 45 ℃, dried for 25min, then crushed and finally subjected to superfine crushing.

6. Preparation of fermented soya beans

(1) Taking 4kg of low-sodium fermented soybean with sodium chloride content less than 4%, placing into a plastic basin, soaking in warm water of 40-50 deg.C for 8min, washing with clear water for 4min to remove impurities and excessive salt in fermented soybean, placing fermented soybean in a mesh disc, and draining at room temperature (20 + -5 deg.C) for 1.5 h.

7. Preparation of red date powder

(1) Washing 3kg of fructus Jujubae with tap water for 8min, taking out, placing in a mesh plate, draining at room temperature (20 + -5 deg.C) for 1.5h, removing core of cleaned fresh fructus Jujubae, cutting into half and half, pulverizing at 1300rpm for 5min in a CS-2000 crusher, sieving with 100 mesh sieve, and transferring to a storage tank with capacity of 5L.

(2) And (2) placing the red date powder obtained in the step (1) in a hot air tunnel dryer, performing air flow drying at the air inlet temperature of 170 ℃ and the air outlet temperature of 75 ℃ until the moisture content is 8%, taking out the red date powder, placing the red date powder in a tray, naturally cooling the red date powder to room temperature, and performing superfine grinding on the red date powder in a cell-level dust-free micro-pulverizer with the model number of CW3-20 for 45 min. Transferring the prepared superfine fructus Jujubae powder to a 2 deg.C refrigerator for storage.

8. Preparation of raspberry

(1) Selecting 2kg of hard fruits with full appearance, deep red and glossy color. Washing with clear water for 7min, placing into 4L stainless steel basin, adding tap water, soaking for 18min, placing on a mesh plate, and draining at room temperature for 1 hr until no water is on the surface.

(2) Flatly paving the raw materials obtained in the step (1) in a drying box, setting the drying temperature to be 75 ℃ and the drying time to be 3.5 h; and (4) placing the dried raspberry in a tray and naturally cooling to room temperature. Sterilizing the dried Rubi fructus in WXD10S-17 type microwave sterilizer for 4 min. Pulverizing the sterilized Rubi fructus in a commercial pulverizer of CS-2000 type at 1200rpm for 5min, sieving with 100 mesh sieve, and making into coarse powder. Micronizing the above Rubi fructus coarse powder in CW3-20 cell-grade dust-free micronizer for 45 min. Transferring the obtained superfine Rubi fructus powder to a cold storage at 2 deg.C for use.

9. Preparation method of hosta plantaginea flower

(1) Firstly, fresh and witherless hosta plantaginea flowers are selected, attached leaves and yellow and rotten petals are removed, and 3kg of the fresh and witherless hosta plantaginea flowers are taken. Washing with tap water for 4min, soaking in deionized water for 8min, taking out, placing in a mesh plate, and draining at room temperature (20 + -5 deg.C) for 1.5 h.

(2) And (2) neatly paving the dried hosta plantaginea flowers in the step (1) on a net disc, putting the net disc into a drying box, setting the temperature to be 35 ℃, drying for 8min, taking out the net disc to turn over the hosta plantaginea flowers, transferring the hosta plantaginea flowers into the drying box at 35 ℃, drying for 13min, taking out the hosta plantaginea flowers, putting the hosta plantaginea flowers into a tray, cooling to room temperature, and sterilizing in a WXD10S-17 type microwave sterilization machine for 4 min. And then putting the sterilized hosta plantaginea flower into a commercial pulverizer with the model of CS-2000, pulverizing for 5min at 1300rpm, and sieving the powder with a 100-mesh sieve to prepare coarse powder. Placing the hosta plantaginea flower coarse powder into a cell-grade dust-free micro-pulverizer with the model of CW3-20, and carrying out superfine grinding for 45 min. And putting the prepared ultramicro hosta plantaginea flower powder into a container, and sealing for later use.

10. Preparation method of canned soft-pocketed Changtong fish

(1) Adding the flesh of Aristolochia debilis into spice liquid at 90 deg.C, and concocting for 3 min. Preparation of spice liquid: 8 parts of crayfish kernels, 4 parts of mulberry extract, 3 parts of wild roxburgh rose, 2 parts of angelica powder, 4 parts of fermented soya beans, 3 parts of red date powder, 2 parts of raspberry, 3 parts of hosta plantaginea flower, 6 parts of aromatic vinegar, 2 parts of ginger, 3 parts of salt and 35 parts of purified water, uniformly stirring, and decocting with slow fire for 30min to obtain the lobster sauce.

(2) Naturally cooling the Channa Argus meat in the step (1) for 30min, canning the cooked Channa Argus meat and 8% spice liquid (with the quality of the Channa Aristolochia Hance as a parameter), putting a proper amount of cooked lard in the jar, then carrying out vacuum sealing on the jar, and setting the vacuum degree to be 0.025MPa by adopting a vacuum automatic jar sealing machine of a model GT 4832. Sterilizing the canned food in FS-700 high-temperature high-pressure vertical sterilizer at 118.5 deg.C for 14 min. Sterilizing at constant temperature for 55 min. And cooling for 10 min. Naturally cooling to 40 ℃ to obtain the canned soft-pockmarked Changtong fish.

Example 2: the preparation method of the canned soft-paphiopedilum comprises the following steps:

1. preparation method of soft-pockmarked Changtong fish meat

(1) 45kg of live paphiopedilum, which is dark and bright in back, light yellow in belly and free of injury, is selected. After the dirt on the surface of the paphiopedilum is cleaned by cold water with the temperature of 10 ℃, the blood, the internal organs and the fish fins of the paphiopedilum are removed by using a clean cutter. After being removed, the fish flesh is repeatedly washed for 3 times by cold water with the temperature of 10 ℃, and impurities and blood water of the fish flesh are washed as far as possible. And placing the paphiopedilum micranthum meat in a net tray, and draining for 30min until the surface has no moisture.

(2) Putting the Channa Argus meat in the step (1) and the Channa Argus meat into a pot, pouring spice liquid, heating to raise the temperature to 90 ℃, and quickly boiling for 3 min. And taking out the soft paphiopedius after the mouth of the soft paphiopedius opens, fishing out the net plate, and naturally cooling to room temperature. Preparation of spice liquid: 10 parts of crayfish kernels, 3 parts of mulberry extract, 3 parts of wild roxburgh rose, 3 parts of angelica sinensis powder, 5 parts of fermented soya beans, 2 parts of red date powder, 3 parts of raspberry, 2 parts of hosta plantaginea flower, 7 parts of aromatic vinegar, 2 parts of ginger, 4 parts of salt and 35 parts of purified water, uniformly stirring, and decocting for 45min by slow fire.

(3) Placing the soft-pocketed long fish in the step (2) on a chopping board, placing the head of the soft-pocketed long fish on the chopping board leftwards and rightwards, holding the head of the soft-pocketed long fish with the left hand, pinching a meat picking knife with the right hand, cutting the soft-pocketed long fish from the jaw to the lower knife, clinging to the triangular vertebra of the soft-pocketed long fish, firstly scraping off the belly meat of the long fish from head to tail, and then scraping off the back meat of the fish by the same method. Placing the taken down paphiopedilum micranthum meat on a tray, and refrigerating at 3 ℃ for later use.

2. Preparation method of crayfish meat

(1) 10 kg of crayfish is taken, raw material shrimps are selected, unqualified shrimps such as dead shrimps, black shrimps, old shell shrimps and unqualified shrimps are selected, and the qualified shrimps are directly cleaned for 9min by an automatic cleaning machine. Putting cleaned shrimps into a tray, feeding the cleaned shrimps into a cooking machine for cooking for 6min, cooling the cooked shrimps with normal temperature water for 18min by using an automatic conveying belt through spray water, ensuring that the central temperature of the shrimps cooled by the normal temperature water is controlled below 20 ℃, then directly feeding the shrimps into a conveying belt of a refrigeration water cooling tank from a normal temperature water cooling tank, cooling the shrimps with the refrigeration water for 9min, and ensuring that the central temperature of the shrimps is controlled below 10 ℃;

(2) distributing the cooled crayfishes obtained in the step (1) to each operation workshop for performing operations such as head removal, shell removal, intestine removal, yellowing or washing, grading and the like, detecting the shelled shrimps in the operation process, removing unqualified products, and enabling all graded products to enter a tunnel type single freezer; putting the graded peeled shrimps into ozone water for rinsing for 4 min; putting the shelled shrimps into a plastic bag, carrying out vacuum packaging by a vacuum packaging machine, putting the packaged shelled shrimps into a flat plate for quick freezing at the temperature of below-32 ℃, and quickly freezing the shelled shrimps at the central temperature of below-15 ℃ for later use.

3. Preparation of mulberry extract

(1) Firstly, rotten and deteriorated mulberries are removed, branches and leaves and stalks are removed, and 3kg of ripe mulberries are taken. Cleaning with purified water for 4min, taking out, placing in a mesh plate, and draining at room temperature (20 + -5 deg.C) for 1.5 h. Placing the drained mulberries in a crusher for crushing, and transferring the pulp into a storage tank with the capacity of 5L;

(2) and (3) putting the mulberry fruit pulp obtained in the step (1) into a microblog oven with the model number of HN678G4S6W for microwave quick preheating for 13S to enable the temperature to reach 90 ℃. And then placing the preheated pulp in a liquid superfine pulverizer (colloid mill) with the model of SKM-50S, carrying out superfine pulverization for 7min, and controlling the product to have uniform and consistent particle size which is less than or equal to 5 um. Transferring the prepared fruit pulp into a 5L storage tank, performing enzymolysis on the mulberry pulp in the storage tank by using an enzyme preparation compounded by pectinase, cellulase and hemicellulase according to the ratio of 3: 1, stirring by using a glass rod, and performing full enzymolysis for 8 min.

(3) And (3) putting the mulberry pulp obtained in the step (2) into a rotary juicer, turning on a power supply, juicing for 9min, putting the mulberry juice into a microporous membrane filter, and filtering with the filtering precision of 4.5um to obtain the mulberry raw juice. Putting the filtrate into a liquid microwave sterilization machine, sterilizing at 115 deg.C, keeping the temperature for 5S, and cooling to room temperature (20 + -5 deg.C) in a container for use.

4. Preparation of wild roxburgh rose

(1) Cleaning fresh wild Rosa roxburghii 3kg with tap water for 4min to remove impurities, placing into plastic basin, and soaking in tap water for 18 min. Removing thorns on the surface of the wild roxburgh rose by using a stainless steel knife with a glove, and cutting the fruit to remove seeds.

(2) And (2) putting the wild roxburgh rose in the step (1) into a steamer to steam for 9min, steaming to be half-cooked, putting the steamed wild roxburgh rose into a net tray, and exposing in the sun until the wild roxburgh rose is dried.

(3) And (3) collecting the dried roxburgh rose in the step (2) into a bag, using external force to enable the seeds of the dried roxburgh rose to fall off, sealing and packaging the dried roxburgh rose without the seeds, and placing the packaged dried roxburgh rose in a dry place for later use.

5. Preparation of Chinese angelica powder

(1) Removing impurities and fibrous roots from radix Angelicae sinensis, collecting 3kg, dividing into main root and branch root according to diameter, rinsing with clear water for 8min, soaking in tap water for 25min in a plastic basin to ensure that radix Angelicae sinensis is completely soaked in water, rinsing with deionized water for 3min, air drying, uniformly spraying 75% ethanol solution on the surface of the air dried radix Angelicae sinensis, and soaking in a closed tank for 1.5 h;

(2) and (3) taking out the angelica in the step (2), placing the angelica in a net disc, airing the angelica until the appearance is slightly dry and not sticky, beveling the angelica into a sheet of 3mm, transferring the angelica into a drying oven at 45 ℃, drying the angelica for 25min, then crushing the angelica, and carrying out superfine crushing.

6. Preparation of fermented soya beans

(1) Taking 6kg low sodium fermented soya beans with sodium chloride content lower than 4%, placing into a plastic basin, soaking with warm water of 40-50 deg.C for 10min, washing with clear water for 5min to remove impurities and excessive salt in fermented soya beans, placing fermented soya beans in a net tray, and draining at room temperature (20 + -5 deg.C) for 2h for use.

7. Preparation of red date powder

(1) Washing 2kg of red dates with tap water for 10min, taking out, placing in a mesh plate, draining at room temperature (20 +/-5 ℃) for 2h, removing cores of the cleaned fresh red dates, cutting the cleaned fresh red dates into halves, crushing the red dates in a crusher with the model of CS-2000 at 1300rpm for 5min, sieving the powder with a 100-mesh sieve, and transferring the powder into a storage tank with the capacity of 5L.

(2) And (2) placing the red date powder obtained in the step (1) in a hot air tunnel dryer, carrying out air flow drying at the air inlet temperature of 170 ℃ and the air outlet temperature of 75 ℃ until the moisture content is 8%, taking out the red date powder, placing the red date powder in a tray, naturally cooling the red date powder to room temperature, and carrying out superfine grinding on the red date powder in a cell-level dust-free micro-pulverizer with the model number of CW3-20 for 60 min. Transferring the prepared superfine fructus Jujubae powder to a 2 deg.C refrigerator for storage.

8. Preparation of raspberry

(1) Selecting 3kg of hard fruits with full appearance, deep red and glossy color. Washing with clear water for 8min, placing into 4L stainless steel basin, adding tap water, soaking for 20min, placing on a mesh plate, and draining at room temperature for 1 hr until no water is on the surface.

(2) Flatly paving the raw materials obtained in the step (1) in a drying box, setting the drying temperature to be 80 ℃ and the drying time to be 4 hours; and (4) placing the dried raspberry in a tray and naturally cooling to room temperature. Sterilizing the dried Rubi fructus in WXD10S-17 type microwave sterilizer for 4 min. Pulverizing the sterilized Rubi fructus in a commercial pulverizer of CS-2000 type at 1200rpm for 5min, sieving with 100 mesh sieve, and making into coarse powder. Micronizing the above Rubi fructus coarse powder in CW3-20 cell-grade dust-free micronizer for 45 min. Transferring the obtained superfine Rubi fructus powder to a cold storage at 2 deg.C for use.

9. Preparation method of hosta plantaginea flower

(1) Firstly, selecting fresh and witherless hosta plantaginea flowers, removing attached leaves, yellow and rotten petals, taking 2kg., washing with tap water for 5min, soaking in deionized water for 10min, taking out, placing in a net disc, and draining at room temperature (20 +/-5 ℃) for 2 h.

(2) And (2) neatly paving the dried hosta plantaginea flowers in the step (1) on a net disc, putting the net disc into a drying box, setting the temperature to be 35 ℃, drying for 8min, taking out the net disc to turn over the hosta plantaginea flowers, transferring the hosta plantaginea flowers into the drying box at 35 ℃, drying for 15min, taking out the hosta plantaginea flowers, putting the hosta plantaginea flowers into a tray, cooling to room temperature, and sterilizing in a WXD10S-17 type microwave sterilization machine for 4 min. And then putting the sterilized hosta plantaginea flower into a commercial pulverizer with the model of CS-2000, pulverizing for 5min at 1300rpm, and sieving the powder with a 100-mesh sieve to prepare coarse powder. Placing the hosta plantaginea flower coarse powder into a cell-grade dust-free micro-pulverizer with the model of CW3-20, and carrying out superfine grinding for 45 min. And putting the prepared ultramicro hosta plantaginea flower powder into a container, and sealing for later use.

10. Preparation method of canned soft-pocketed Changtong fish

(1) Adding 45 parts of the flesh of the Aristolochia debilis into the spice liquid at 90 ℃ for blending for 3 min. Preparation of spice liquid: 10 parts of crayfish kernels, 3 parts of mulberry extract, 3 parts of wild roxburgh rose, 3 parts of angelica sinensis powder, 5 parts of fermented soya beans, 2 parts of red date powder, 3 parts of raspberry, 2 parts of hosta plantaginea flower, 7 parts of aromatic vinegar, 2 parts of ginger, 4 parts of salt and 35 parts of purified water, uniformly stirring, and decocting for 45min by slow fire.

(2) Naturally cooling the Channa Argus meat in the step (1) for 30min, canning the cooked Channa Argus meat and 8% spice liquid (with the quality of the Channa Aristolochia Hance as a parameter), putting a proper amount of cooked lard in the jar, then carrying out vacuum sealing on the jar, and setting the vacuum degree to be 0.025MPa by adopting a vacuum automatic jar sealing machine of a model GT4B 32. Sterilizing the canned food in FS-700 high-temperature high-pressure vertical sterilizer at 118.5 deg.C for 14 min. Sterilizing at constant temperature for 55 min. And cooling for 10 min. Naturally cooling to 40 ℃ to obtain the canned soft-pockmarked Changtong fish.

Example 3: the preparation method of the canned soft-paphiopedilum comprises the following steps:

1. preparation method of soft-pockmarked Changtong fish meat

(1) 50kg of live paphiopedilum, which is dark and bright in back, light yellow in belly and free of injury, is selected. After the dirt on the surface of the paphiopedilum is cleaned by cold water with the temperature of 10 ℃, the blood, the internal organs and the fish fins of the paphiopedilum are removed by using a clean cutter. After being removed, the fish flesh is repeatedly washed for 3 times by cold water with the temperature of 10 ℃, and impurities and blood water of the fish flesh are washed as far as possible. And placing the paphiopedilum micranthum meat in a net tray, and draining for 30min until the surface has no moisture.

(2) Putting the Channa Argus meat in the step (1) and the Channa Argus meat into a pot, pouring spice liquid, heating to raise the temperature to 90 ℃, and quickly boiling for 3 min. And taking out the soft paphiopedius after the mouth of the soft paphiopedius opens, fishing out the net plate, and naturally cooling to room temperature. Preparation of spice liquid: 10 parts of crayfish kernels, 5 parts of mulberry extract, 3 parts of wild roxburgh rose, 3 parts of angelica sinensis powder, 6 parts of fermented soya beans, 2 parts of red date powder, 2 parts of raspberry, 3 parts of hosta plantaginea flower, 8 parts of aromatic vinegar, 32 parts of ginger, 5 parts of salt and 35 parts of purified water, uniformly stirring, and decocting with slow fire for 50min to obtain the lobster sauce.

(3) Placing the soft-pocketed long fish in the step (2) on a chopping board, placing the head of the soft-pocketed long fish on the chopping board leftwards and rightwards, holding the head of the soft-pocketed long fish with the left hand, pinching a meat picking knife with the right hand, cutting the soft-pocketed long fish from the jaw to the lower knife, clinging to the triangular vertebra of the soft-pocketed long fish, firstly scraping off the belly meat of the long fish from head to tail, and then scraping off the back meat of the fish by the same method. And then placing the picked soft-pockmarked Changchus meat in a tray, and refrigerating at 4 ℃ for later use.

2. Preparation method of crayfish meat

(1) 10 kg of crayfish is taken, raw material shrimps are selected, unqualified shrimps such as dead shrimps, black shrimps, old shell shrimps and unqualified shrimps are selected, and the qualified shrimps are directly cleaned for 9min by an automatic cleaning machine. Putting cleaned shrimps into a tray, feeding the cleaned shrimps into a cooking machine for cooking for 6min, cooling the cooked shrimps with normal temperature water for 18min by using an automatic conveying belt through spray water, ensuring that the central temperature of the shrimps cooled by the normal temperature water is controlled below 20 ℃, then directly feeding the shrimps into a conveying belt of a refrigeration water cooling tank from a normal temperature water cooling tank, cooling the shrimps with the refrigeration water for 9min, and ensuring that the central temperature of the shrimps is controlled below 10 ℃;

(2) distributing the cooled crayfishes obtained in the step (1) to each operation workshop for performing operations such as head removal, shell removal, intestine removal, yellowing or washing, grading and the like, detecting the shelled shrimps in the operation process, removing unqualified products, and enabling all graded products to enter a tunnel type single freezer; putting the graded peeled shrimps into ozone water for rinsing for 4 min; putting the shelled shrimps into a plastic bag, carrying out vacuum packaging by a vacuum packaging machine, putting the packaged shelled shrimps into a flat plate for quick freezing at the temperature of below-32 ℃, and quickly freezing the shelled shrimps at the central temperature of below-15 ℃ for later use.

3. Preparation of mulberry extract

(1) Firstly, the rotten and deteriorated mulberries are removed, and branches, leaves and stalks are removed, and 5kg of ripe mulberries are taken. Cleaning with purified water for 4min, taking out, placing in a mesh plate, and draining at room temperature (20 + -5 deg.C) for 1.5 h. Placing the drained mulberries in a crusher for crushing, and transferring the pulp into a storage tank with the capacity of 5L;

(2) and (3) putting the mulberry fruit pulp obtained in the step (1) into a microblog oven with the model number of HN678G4S6W for microwave quick preheating for 13S to enable the temperature to reach 90 ℃. And then placing the preheated pulp in a liquid superfine pulverizer (colloid mill) with the model of SKM-50S, carrying out superfine pulverization for 7min, and controlling the product to have uniform and consistent particle size which is less than or equal to 5 um. Transferring the prepared fruit pulp into a 5L storage tank, performing enzymolysis on the mulberry pulp in the storage tank by using an enzyme preparation compounded by pectinase, cellulase and hemicellulase according to the ratio of 3: 1, stirring by using a glass rod, and performing full enzymolysis for 8 min.

(3) And (3) putting the mulberry pulp obtained in the step (2) into a rotary juicer, turning on a power supply, juicing for 9min, putting the mulberry juice into a microporous membrane filter, and filtering with the filtering precision of 4.5um to obtain the mulberry raw juice. Putting the filtrate into a liquid microwave sterilization machine, sterilizing at 115 deg.C, keeping the temperature for 5S, and cooling to room temperature (20 + -5 deg.C) in a container for use.

4. Preparation of wild roxburgh rose

(1) Cleaning fresh wild Rosa roxburghii 3kg with tap water for 4min to remove impurities, placing into plastic basin, and soaking in tap water for 18 min. Removing thorns on the surface of the wild roxburgh rose by using a stainless steel knife with a glove, and cutting the fruit to remove seeds.

(2) And (2) putting the wild roxburgh rose in the step (1) into a steamer to steam for 9min, steaming to be half-cooked, putting the steamed wild roxburgh rose into a net tray, and exposing in the sun until the wild roxburgh rose is dried.

(3) And (3) collecting the dried roxburgh rose in the step (2) into a bag, using external force to enable the seeds of the dried roxburgh rose to fall off, sealing and packaging the dried roxburgh rose without the seeds, and placing the packaged dried roxburgh rose in a dry place for later use.

5. Preparation of Chinese angelica powder

(1) Firstly, removing impurities and fibrous roots from angelica sinensis, taking 3kg of angelica sinensis, dividing the angelica sinensis into main roots and branch roots according to the diameter, respectively rinsing the main roots and the branch roots with clear water for 8min, then placing the angelica sinensis into a plastic basin, soaking the angelica sinensis in tap water for 20min, ensuring that the angelica sinensis is completely soaked in the water, rinsing the angelica sinensis with deionized water for 2min, airing, uniformly spraying 75% ethanol solution on the surface of the aired angelica sinensis, and stewing the angelica sinensis in a closed tank for 1.5 h;

(2) then taking out the angelica in the step (1), placing the angelica in a net disc for airing until the appearance is slightly dry and not sticky, obliquely cutting the angelica into slices of 2mm, transferring the slices to a drying oven at 45 ℃, drying for 25min, then crushing, and carrying out superfine crushing.

6. Preparation of fermented soya beans

(1) Soaking 6kg of low-sodium fermented soybean with sodium chloride content less than 4% in 45 deg.C warm water for 5min, washing with clear water for 3min to remove impurities and excessive salt in fermented soybean, placing fermented soybean in a mesh plate, and draining at room temperature (20 + -5 deg.C) for 1 hr.

7. Preparation of red date powder

(1) Washing 2kg of red dates with tap water for 5min, taking out, placing in a mesh plate, draining at room temperature (20 +/-5 ℃) for 1h, removing cores of the cleaned fresh red dates, cutting the cleaned fresh red dates into halves, crushing the red dates in a crusher with the model of CS-2000 at 1300rpm for 5min, sieving the powder with a 100-mesh sieve, and transferring the powder into a storage tank with the capacity of 5L.

(2) And (2) placing the red date powder obtained in the step (1) in a hot air tunnel dryer, performing air flow drying at the air inlet temperature of 170 ℃ and the air outlet temperature of 75 ℃ until the moisture content is 5%, taking out the red date powder, placing the red date powder in a tray, naturally cooling the red date powder to room temperature, and performing superfine grinding on the red date powder in a cell-level dust-free micro-pulverizer with the model number of CW3-20 for 30 min. Transferring the prepared superfine fructus Jujubae powder to a 2 deg.C refrigerator for storage.

8. Preparation of raspberry

(1) Selecting 2kg of hard fruits with full appearance, deep red and glossy color. Washing with clear water for 5min, placing into 4L stainless steel basin, adding tap water, soaking for 15min, placing on a mesh plate, and draining at room temperature for 1 hr until no water is on the surface.

(2) Flatly paving the raw materials obtained in the step (1) in a drying box, setting the drying temperature to be 75 ℃ and the drying time to be 3 h; and (4) placing the dried raspberry in a tray and naturally cooling to room temperature. Sterilizing the dried Rubi fructus in WXD10S-17 type microwave sterilizer for 4 min. Pulverizing the sterilized Rubi fructus in a commercial pulverizer of CS-2000 type at 1200rpm for 5min, sieving with 100 mesh sieve, and making into coarse powder. Micronizing the above Rubi fructus coarse powder in CW3-20 cell-grade dust-free micronizer for 45 min. Transferring the obtained superfine Rubi fructus powder to a cold storage at 2 deg.C for use.

9. Preparation method of hosta plantaginea flower

(1) Firstly, selecting fresh and witherless hosta plantaginea flowers, removing attached leaves, yellow and rotten petals, taking 3kg., washing with tap water for 3min, soaking in deionized water for 5min, taking out, placing in a net disc, and draining at room temperature (20 +/-5 ℃) for 1 h.

(2) And (2) neatly paving the dried hosta plantaginea flowers in the step (1) on a net disc, putting the net disc into a drying box, setting the temperature to be 35 ℃, drying for 5min, taking out the net disc to turn over the hosta plantaginea flowers, transferring the hosta plantaginea flowers into the drying box at the temperature of 35 ℃, drying for 10min, taking out the hosta plantaginea flowers, putting the hosta plantaginea flowers into a tray, cooling to room temperature, and sterilizing the hosta plantaginea flowers in a type WXD10S-17 microwave sterilization machine for 4 min. And then putting the sterilized hosta plantaginea flower into a commercial pulverizer with the model of CS-2000, pulverizing for 5min at 1300rpm, and sieving the powder with a 100-mesh sieve to prepare coarse powder. Placing the hosta plantaginea flower coarse powder into a cell-grade dust-free micro-pulverizer with the model of CW3-20, and carrying out superfine grinding for 45 min. And putting the prepared ultramicro hosta plantaginea flower powder into a container, and sealing for later use.

10. Preparation method of canned soft-pocketed Changtong fish

(1) Adding 50 parts of the flesh of the Aristolochia debilis into the spice liquid at the temperature of 90 ℃ for blending for 3 min. Preparation of spice liquid: 10 parts of crayfish kernels, 5 parts of mulberry extract, 3 parts of wild roxburgh rose, 3 parts of angelica sinensis powder, 6 parts of fermented soya beans, 2 parts of red date powder, 2 parts of raspberry, 3 parts of hosta plantaginea flower, 8 parts of aromatic vinegar, 32 parts of ginger, 5 parts of salt and 35 parts of purified water, uniformly stirring, and decocting with slow fire for 50min to obtain the lobster sauce.

(2) Naturally cooling the long fish meat in the step (1) for 30min, canning the cooked long fish meat, putting a proper amount of cooked lard in the can, then carrying out vacuum sealing on the can, and adopting a vacuum automatic can sealing machine of a model GT4832 and setting the vacuum degree to be 0.025 MPa. Sterilizing the canned food in FS-700 high-temperature high-pressure vertical sterilizer at 118.5 deg.C for 14 min. Sterilizing at constant temperature for 55 min. And cooling for 10 min. Naturally cooling to 40 ℃ to obtain the canned soft-pockmarked Changtong fish.

Example 4

1. Sensory evaluation:

according to sensory evaluation standards, the canned soft-pockmarked Changtong fishes are comprehensively described by taking color, taste, tissue state and flavor as indexes, 10 evaluators are adopted by a scoring method, and the scoring results are averaged. The scoring criteria are shown in table 1. The sensory evaluation standard of the canned soft-pocketed long fish refers to the "canned fish" (QB/T1375-.

TABLE 1 sensory evaluation standard of canned Aristolochia debilis

The difference from the examples is that the canned eel meat prepared by the method disclosed in the patent application with publication number CN 104544298A was subjected to sensory evaluation on color, taste, texture and flavor, and the results are shown in fig. 1. As can be seen from FIG. 1, the sensory scores of the example groups are all higher, wherein the sensory score of the example 2 is up to 94 points, the sensory score of the example 1 is also the lowest to 89 points, and the sensory scores of the example groups are obviously higher than those of the control group. The full indication shows that the canned soft-paphiopedilum is popular with consumers in all aspects of color, taste, tissue state and flavor.

2. And (3) texture determination:

the surface moisture of each sample was blotted with filter paper, and the samples were horizontally placed on the probe base of a physical property tester along the muscle striation to measure the texture properties (hardness, elasticity, cohesiveness, chewiness).

Measurement conditions of the physical property tester: the test mode TPA, probe model P6, test speed 2.00mm/s before test, test speed 1.00mm/s, test speed 5.00mm/s after test, compression depth 30%, time interval 5s, compression frequency 2 times, each time measuring 6 values, then taking the average value. Data collection and processing is accomplished by computer software.

TABLE 2 texture of cans of different groups

As can be seen from table 2, the texture indexes of hardness, elasticity, cohesiveness and chewiness in the examples are significantly improved and reach the optimal level range compared to the control group. The quality and structure characteristics of the canned soft-paphiopedilum are obviously superior to those of a control group, and the canned soft-paphiopedilum is more suitable for consumers to eat and is more delicious.

Claims (10)

1. The soft-pocketed Changtai fish can is characterized in that: the composite material comprises the following raw materials in parts by weight: 40-50 parts of paphiopedilum catnip meat, 8-10 parts of crayfish meat, 3-5 parts of mulberry extract, 3-5 parts of wild roxburgh rose, 2-3 parts of angelica powder, 4-6 parts of fermented soya beans, 2-3 parts of red date powder, 2-3 parts of raspberry, 2-3 parts of hosta plantaginea flower, 6-8 parts of aromatic vinegar, 2-3 parts of ginger, 3-5 parts of salt and 130 parts of purified water 110.

2. The method for preparing canned aristolochia debilis according to claim 1, wherein: the method comprises the following steps:

(1) weighing the paphiopedius davidii meat, the crawfish kernel, the mulberry extract, the wild roxburgh rose, the angelica powder, the fermented soya beans, the red date powder, the raspberry, the hosta plantaginea flower, the aromatic vinegar, the ginger, the salt and the purified water in proportion;

(2) putting the flesh of the Aristolochia debilis into spice liquid at 90-100 deg.C, and concocting for 3-5 min;

(3) naturally cooling the prepared Aristolochia debilis meat for 0.5-1h, placing into a sterilized container together with the spice liquid, and smearing cooked lard in the container;

(4) sealing in vacuum;

(5) and (4) sterilizing the canned food at high temperature, sterilizing at constant temperature, cooling, and naturally cooling to obtain the canned soft-pocketed Changtish.

3. The method for preparing canned aristolochia debilis according to claim 2, wherein: the preparation method of the spice liquid in the step (2) comprises the following steps: 8-10 parts of crayfish kernels, 3-5 parts of mulberry extract, 3-5 parts of wild roxburgh rose, 2-3 parts of angelica sinensis powder, 4-6 parts of fermented soya beans, 2-3 parts of red date powder, 2-3 parts of raspberry, 2-3 parts of hosta plantaginea flower, 6-8 parts of aromatic vinegar, 2-3 parts of ginger, 3-5 parts of salt and 30-50 parts of purified water, and the crayfish-meat extract is prepared by uniformly mixing and stirring the raw materials, and decocting the raw materials for 30-50min by slow fire.

4. The method for preparing canned aristolochia debilis according to claim 2, wherein: the preparation method of the soft paphiopedilum meat in the step (1) is as follows:

(1) selecting fresh and alive paphiopedilum, removing blood, viscera and fins, cleaning, and draining;

(2) pouring spice liquid, heating and quickly boiling;

(3) taking out the belly skin meat and the back meat to obtain the soft pockmarked Changchi meat.

5. The method for preparing canned aristolochia debilis according to claim 2, wherein: the preparation method of the mulberry extracting solution in the step (1) comprises the following steps:

(1) selecting ripe mulberries, washing the mulberries for 3-4min with clear water, fishing out the mulberries, and draining for 1-2 h;

(2) crushing the drained mulberries to obtain mulberry pulp, preheating the mulberry pulp by microwaves, and carrying out superfine grinding when the preheating temperature reaches 90 ℃, wherein the average particle size is controlled to be less than or equal to 5 um;

(3) adding an enzyme preparation compounded by pectinase, cellulase and hemicellulase for enzymolysis;

(4) juicing the product obtained in the step (3), and then filtering to obtain mulberry raw juice;

(5) and (4) sterilizing the mulberry juice by microwave, and cooling to normal temperature.

6. The method for preparing canned aristolochia debilis according to claim 2, wherein: the preparation method of the fermented soya beans in the step (1) comprises the following steps:

(1) taking low-sodium fermented soya beans with the sodium chloride content of less than 4%;

(2) soaking semen Sojae Preparatum in 40-50 deg.C warm water for 5-10min, and washing with clear water for 3-5 min;

(3) draining for 1-2h for later use.

7. The method for preparing canned aristolochia debilis according to claim 2, wherein: the preparation method of the raspberry in the step (1) comprises the following steps:

(1) selecting fruit with plump shape, and washing with clear water for 5-8 min;

(2) soaking washed Rubi fructus in tap water for 15-20min, and draining;

(3) drying the drained raspberry at 70-80 ℃ for 3-4h, and cooling to room temperature for later use;

(4) sterilizing the dried raspberry by microwave, crushing after sterilizing, and sieving to obtain coarse powder;

(5) micronizing the coarse powder to obtain ultramicro Rubi fructus powder.

8. The method for preparing canned aristolochia debilis according to claim 2, wherein: the preparation method of the hosta plantaginea flower in the step (1) is as follows:

(1) selecting fresh hosta plantaginea flowers;

(2) washing petals of the hosta plantaginea flower for 3-5min by using tap water, then soaking the petals in deionized water for 5-10min, and draining for 1-2 h;

(3) drying the drained hosta plantaginea flower for 5-8min, then turning over and drying for 10-15min, and cooling to room temperature;

(4) sterilizing cooled hosta plantaginea flower with microwave, pulverizing, and micronizing to obtain ultramicro hosta plantaginea flower powder.

9. The method for preparing canned aristolochia debilis according to claim 2, wherein: the preparation method of the red date powder in the step (1) comprises the following steps:

(1) selecting red dates which are free of diseases and insect pests and have plump fruits, washing the red dates for 5-10min with clear water, fishing out the red dates and draining for 1-2 h;

(2) taking out jujube pits, cutting the jujube pits into halves, crushing and sieving to obtain red jujube powder;

(3) carrying out air flow drying on the red date powder in the step (2) until the moisture content is 5-8%, and cooling to room temperature;

(4) crushing the red dates in the step (3), and sieving the powder to obtain coarse date powder;

(5) and (4) carrying out superfine grinding on the coarse red date powder in the step (4), wherein the grinding time is 30-60 min, and sealing and refrigerating for later use.

10. The method for preparing canned aristolochia debilis according to claim 2, wherein: the preparation method of the angelica powder in the step (1) is as follows:

(1) removing fibrous root from radix Angelicae sinensis, washing with clear water, and soaking in distilled water for 20-25 min;

(2) taking out, washing with deionized water for 2-3min, and air drying;

(3) uniformly spraying 75% ethanol solution on the surface of the dried angelica, and stewing in a closed tank for 1-1.5 h;

(4) taking out the angelica, airing until the surface is slightly dry and not sticky, obliquely cutting into slices of 2-3mm, and drying for 20-30 min;

(5) pulverizing dried radix Angelicae sinensis, and sieving;

(6) and (4) carrying out superfine grinding on the angelica powder obtained in the step (5) to obtain superfine angelica powder.

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