CN112205608A - Raw material formula of liver-protecting grease - Google Patents
Raw material formula of liver-protecting grease Download PDFInfo
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- CN112205608A CN112205608A CN201910627943.XA CN201910627943A CN112205608A CN 112205608 A CN112205608 A CN 112205608A CN 201910627943 A CN201910627943 A CN 201910627943A CN 112205608 A CN112205608 A CN 112205608A
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- 239000002994 raw material Substances 0.000 title claims abstract description 14
- 239000004519 grease Substances 0.000 title claims abstract description 7
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- 244000046146 Pueraria lobata Species 0.000 claims abstract description 13
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- 239000004615 ingredient Substances 0.000 claims abstract description 13
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- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 9
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- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 9
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 9
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 9
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 9
- 240000006677 Vicia faba Species 0.000 claims abstract description 9
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 9
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 9
- 235000011477 liquorice Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- 239000003921 oil Substances 0.000 claims abstract description 8
- 235000019198 oils Nutrition 0.000 claims abstract description 8
- 235000005686 eating Nutrition 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 241000651945 Filifera Species 0.000 claims abstract description 5
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 5
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 5
- 241001091465 Sempervivum Species 0.000 claims abstract description 5
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 5
- 241001530209 Swertia Species 0.000 claims abstract description 5
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 5
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 206010033546 Pallor Diseases 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000003825 pressing Methods 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 244000295724 Allium chinense Species 0.000 claims description 4
- 235000016790 Allium chinense Nutrition 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 4
- 244000099147 Ananas comosus Species 0.000 claims description 4
- 235000007119 Ananas comosus Nutrition 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 4
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 4
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- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 4
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 4
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 4
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 4
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 4
- 240000000171 Crataegus monogyna Species 0.000 claims description 4
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 4
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 4
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 4
- 241000446281 Eschenbachia blinii Species 0.000 claims description 4
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 4
- 239000004471 Glycine Substances 0.000 claims description 4
- 240000002624 Mespilus germanica Species 0.000 claims description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- 244000040738 Sesamum orientale Species 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000001728 capsicum frutescens Substances 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 3
- 210000004185 liver Anatomy 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 231100000915 pathological change Toxicity 0.000 abstract description 2
- 230000036285 pathological change Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 235000014102 seafood Nutrition 0.000 abstract description 2
- 244000182216 Mimusops elengi Species 0.000 abstract 1
- 241000245665 Taraxacum Species 0.000 description 6
- 244000223014 Syzygium aromaticum Species 0.000 description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 3
- 239000006071 cream Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 235000006694 eating habits Nutrition 0.000 description 2
- 208000019423 liver disease Diseases 0.000 description 2
- 230000000474 nursing effect Effects 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000014101 wine Nutrition 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L17/40—Shell-fish
-
- 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
- A23L17/50—Molluscs
-
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- 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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention relates to the technical field of hoisin sauce, and discloses a raw material formula of liver-protecting clear grease, which comprises the following components in parts by mass: 30-40 parts of fish meat; 5-10 parts of crab spawn; 5-10 parts of sea urchin; 10-20 parts of scallop pieces; 2-3 parts of swertia filifera; 3-5 parts of dandelion; 1.5 to 2.5 portions of big bitter and swift current; 3.5-4.5 parts of liquorice; 3-8 parts of honeysuckle; 2-3 parts of lotus leaves; 5-7 parts of medlar; 3-6 parts of houseleek; 6-8 parts of stevia rebaudiana; 3-6 parts of pulp; 5-8 parts of kudzu roots; 3-5 parts of glycine; 10-12 parts of broad bean paste; 1-2 parts of lemon juice; 5-10 parts of pearl powder; 18-22 parts of fresh milk; 5-10 parts of ingredients; 1-2 parts of vegetable oil. According to the raw material formula of the liver-protecting clear grease, the food materials are maintained by mixing various clear oils into seafood, so that the effect of maintaining the liver is achieved in the process of eating by people, the human liver is prevented from failing and pathological changes under continuous load work, the human body regulating capacity is improved, and meanwhile, the dietotherapy is more accepted by people and is beneficial to wide popularization.
Description
Technical Field
The invention relates to the technical field of hoisin sauce, in particular to a raw material formula of liver-protecting grease-clearing oil.
Background
In recent years, because the food safety problem and the poor individual dietary habit in China lead to the pressure of the liver of people to be more and more increased, the number of people suffering from liver diseases in China is continuously increased due to the fact that various wines and meats in interpersonal communication are compensated, the age of the people suffering from liver diseases is younger and more, in order to relieve the disease condition of treatment, various nursing medicines are released by various medical health care institutions, but the nursing medicines are not accepted by people, and in order to match the dietary habit of people and meet the taste requirement, a raw material formula of the liver-protecting clear oil is provided to solve the problem.
Disclosure of Invention
Aiming at the problems, the invention aims to provide a raw material formula of liver-protecting grease-clearing, which has the effects of clearing fat and protecting liver.
The invention adopts the following technical scheme for realizing the technical purpose:
a raw material formula of liver-protecting and fat-clearing oil comprises the following components in percentage by mass: 30-40 parts of fish meat; 5-10 parts of crab spawn; 5-10 parts of sea urchin; 10-20 parts of scallop pieces; 2-3 parts of swertia filifera; 3-5 parts of dandelion; 1.5 to 2.5 portions of big bitter and swift current; 3.5-4.5 parts of liquorice; 3-8 parts of honeysuckle; 2-3 parts of lotus leaves; 5-7 parts of medlar; 3-6 parts of houseleek; 6-8 parts of stevia rebaudiana; 3-6 parts of pulp; 5-8 parts of kudzu roots; 3-5 parts of glycine; 10-12 parts of broad bean paste; 1-2 parts of lemon juice; 5-10 parts of pearl powder; 18-22 parts of fresh milk; 5-10 parts of ingredients; 1-2 parts of vegetable oil.
Preferably, the pulp comprises peach pulp, pineapple pulp, hawthorn pulp and strawberry pulp, and the specific weight is as follows: 1:1:2:1.5.
The ingredients comprise fresh red pepper, fresh green Chinese onion, garlic with light clove, dried sesame, salt, monosodium glutamate, soy sauce and thirteen spices, and the specific weight is as follows: 15:5:2:3:1:0.2:1:1.
S1, removing impurities from the fish, cleaning, making into minced fillet by a meat grinder, blanching at 100 ℃ for 10-18min, and draining;
s2, steaming crab spawn and sea urchin spawn under 1.7kpa for 10-15min, and pressing and smashing into slurry for later use;
s3, cleaning scallop pieces, soaking the scallop pieces in 0.6-0.75% of light saline water for 1-3 hours, fishing out, draining residual water, and grinding into slurry for later use;
s4, putting the conyza blinii, the dandelion, the large bitter herb, the liquorice, the honeysuckle and the lotus leaf into a pressure cooker, adding 700ml of clear water, boiling for 20-30min under 2kpa, filtering residues, keeping juice, standing and cooling to obtain a health-care liquid;
s5, blanching and washing fructus Lycii, herba Echevaria glaucae and sweet stevia in water of 80-90 deg.C for 1-3min, draining, and grinding into pulp;
s6, smashing the pulp into jam, and kneading and pressing the kudzu roots to obtain powder;
s7, putting minced fish, crab spawn and sea urchin pulp, scallop pulp, health liquid, plant pulp, jam and kudzu root powder into a stirrer, adding glycine, broad bean paste, lemon juice, pearl powder, fresh milk, ingredients and vegetable oil, and mixing at a rotating speed of 800r/min for 6-10 min;
s8, steaming the sauce and the can for 10-30S at 200 ℃ for sterilization;
s9, filling the sauce into a can, sealing, and placing in a cool and ventilated place for 10-15 days for eating.
The invention has the following beneficial effects:
according to the raw material formula of the liver-protecting clear grease, the food materials are maintained by mixing various clear oils into seafood, so that the effect of maintaining the liver is achieved in the process of eating by people, the human liver is prevented from failing and pathological changes under continuous load work, the human body regulating capacity is improved, and meanwhile, the dietotherapy is more accepted by people and is beneficial to wide popularization.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a raw material formula of liver-protecting and fat-clearing oil comprises the following components in percentage by mass: 30 parts of fish meat; 5 parts of crab cream; 5 parts of sea urchin; 10 parts of scallop pieces; 2 parts of swertia filifera; dandelion 3; 1.5 portions of large bitter and swift current; 3.5 parts of liquorice; 3 parts of honeysuckle; 2 parts of lotus leaves; 5 parts of medlar; 3 parts of houseleek; 6 parts of stevia rebaudiana; 3 parts of pulp; 5 parts of kudzu roots; 3 parts of glycine; 10 parts of broad bean paste; 1 part of lemon juice; 5 parts of pearl powder; 18 parts of fresh milk; 5 parts of ingredients; 1 part of vegetable oil.
Preferably, the pulp comprises peach pulp, pineapple pulp, hawthorn pulp and strawberry pulp, and the specific weight is as follows: 1:1:2:1.5.
The ingredients comprise fresh red pepper, fresh green Chinese onion, garlic with light clove, dried sesame, salt, monosodium glutamate, soy sauce and thirteen spices, and the specific weight is as follows: 15:5:2:3:1:0.2:1:1.
S1, removing impurities from the fish, cleaning, making into minced fillet by a meat grinder, blanching at 100 ℃ for 10min, and draining;
s2, steaming crab spawn and sea urchin spawn for 10min under 1.7kpa, and pressing and smashing into slurry for later use;
s3, cleaning scallop pieces, soaking the scallop pieces in 0.6% light saline water for 1 hour, fishing out, draining residual water, and grinding the scallop pieces into slurry for later use;
s4, putting the conyza blinii, the dandelion, the large bitter herb, the liquorice, the honeysuckle and the lotus leaves into a pressure cooker, adding 500ml of clear water, boiling for 20min at 2kpa, filtering residues, keeping juice, standing and cooling to obtain a health-care liquid;
s5, blanching and washing fructus Lycii, herba Ecliptae and sweet stevia in 80 deg.C water for 1min, draining, and grinding into pulp;
s6, smashing the pulp into jam, and kneading and pressing the kudzu roots to obtain powder;
s7, putting minced fish, crab spawn and sea urchin pulp, scallop pulp, health liquid, plant pulp, jam and kudzu root powder into a stirrer, adding glycine, broad bean paste, lemon juice, pearl powder, fresh milk, ingredients and vegetable oil, and mixing at a rotating speed of 800r/min for 6 min;
s8, steaming the sauce and the can for 10S at 200 ℃ and sterilizing;
s9, filling the sauce into a can, sealing, and placing in a cool and ventilated place for 10 days for eating.
Example 2:
a raw material formula of liver-protecting and fat-clearing oil comprises the following components in percentage by mass: 40 parts of fish meat; 10 parts of crab cream; 10 parts of sea urchin; 20 parts of scallop pieces; 3 parts of swertia filifera; dandelion 5; 2.5 portions of Dakuliu; 4.5 parts of liquorice; 8 parts of honeysuckle; 3 parts of lotus leaves; 7 parts of medlar; 6 parts of houseleek; 8 parts of stevia rebaudiana; 6 parts of pulp; 8 parts of kudzu roots; 5 parts of glycine; 12 parts of broad bean paste; 2 parts of lemon juice; 10 parts of pearl powder; 22 parts of fresh milk; 10 parts of ingredients; 2 parts of vegetable oil.
Preferably, the pulp comprises peach pulp, pineapple pulp, hawthorn pulp and strawberry pulp, and the specific weight is as follows: 1:1:2:1.5.
The ingredients comprise fresh red pepper, fresh green Chinese onion, garlic with light clove, dried sesame, salt, monosodium glutamate, soy sauce and thirteen spices, and the specific weight is as follows: 15:5:2:3:1:0.2:1:1.
S1, removing impurities from the fish, cleaning, making into minced fillet by a meat grinder, blanching at 100 ℃ for 18min, and draining;
s2, steaming crab spawn and sea urchin spawn under 1.7kpa for 15min, and pressing and smashing into slurry for later use;
s3, cleaning scallop pieces, soaking the scallop pieces in 0.75% light saline water for 3 hours, fishing out, draining residual water, and grinding the scallop pieces into slurry for later use;
s4, putting the conyza blinii, the dandelion, the large bitter herb, the liquorice, the honeysuckle and the lotus leaves into a pressure cooker, adding 700ml of clear water, boiling for 30min at 2kpa, filtering residues, keeping juice, standing and cooling to obtain a health-care liquid;
s5, blanching fructus Lycii, herba Ecliptae, and sweet stevia in 90 deg.C water for 3min, draining, and grinding into pulp;
s6, smashing the pulp into jam, and kneading and pressing the kudzu roots to obtain powder;
s7, putting minced fish, crab spawn and sea urchin pulp, scallop pulp, health liquid, plant pulp, jam and kudzu root powder into a stirrer, adding glycine, broad bean paste, lemon juice, pearl powder, fresh milk, ingredients and vegetable oil, and mixing at a rotating speed of 800r/min for 10 min;
s8, steaming the sauce and the can for 30S at 200 ℃ and sterilizing;
s9, filling the sauce into a can, sealing, and placing in a cool and ventilated place for 15 days for eating.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (3)
1. The raw material formula of the liver-protecting and fat-clearing oil is characterized by comprising the following components in parts by mass:
30-40 parts of fish meat;
5-10 parts of crab spawn;
5-10 parts of sea urchin;
10-20 parts of scallop pieces;
2-3 parts of swertia filifera;
3-5 parts of dandelion;
1.5 to 2.5 portions of big bitter and swift current;
3.5-4.5 parts of liquorice;
3-8 parts of honeysuckle;
2-3 parts of lotus leaves;
5-7 parts of medlar;
3-6 parts of houseleek;
6-8 parts of stevia rebaudiana;
3-6 parts of pulp;
5-8 parts of kudzu roots;
3-5 parts of glycine;
10-12 parts of broad bean paste;
1-2 parts of lemon juice;
5-10 parts of pearl powder;
18-22 parts of fresh milk;
5-10 parts of ingredients;
1-2 parts of vegetable oil.
2. The raw material formula of the liver-protecting clear grease according to claim 1 is characterized in that: the pulp comprises peach pulp, pineapple pulp, hawthorn pulp and strawberry pulp, and the specific weight is as follows: 1:1:2:1.5.
3. The raw material formula of the liver-protecting clear grease according to claim 1 is characterized in that: the ingredients comprise fresh red pepper, fresh green Chinese onion, garlic with light petals, dry sesame, salt, monosodium glutamate, soy sauce and thirteen spices, and the specific weight is as follows: 15:5:2:3:1:0.2:1:1.
S1, removing impurities from the fish, cleaning, making into minced fillet by a meat grinder, blanching at 100 ℃ for 10-18min, and draining;
s2, steaming crab spawn and sea urchin spawn under 1.7kpa for 10-15min, and pressing and smashing into slurry for later use;
s3, cleaning scallop pieces, soaking the scallop pieces in 0.6-0.75% of light saline water for 1-3 hours, fishing out, draining residual water, and grinding into slurry for later use;
s4, putting the conyza blinii, the dandelion, the large bitter herb, the liquorice, the honeysuckle and the lotus leaf into a pressure cooker, adding 700ml of clear water, boiling for 20-30min under 2kpa, filtering residues, keeping juice, standing and cooling to obtain a health-care liquid;
s5, blanching and washing fructus Lycii, herba Echevaria glaucae and sweet stevia in water of 80-90 deg.C for 1-3min, draining, and grinding into pulp;
s6, smashing the pulp into jam, and kneading and pressing the kudzu roots to obtain powder;
s7, putting minced fish, crab spawn and sea urchin pulp, scallop pulp, health liquid, plant pulp, jam and kudzu root powder into a stirrer, adding glycine, broad bean paste, lemon juice, pearl powder, fresh milk, ingredients and vegetable oil, and mixing at a rotating speed of 800r/min for 6-10 min;
s8, steaming the sauce and the can for 10-30S at 200 ℃ and sterilizing;
s9, filling the sauce into a can, sealing, and placing in a cool and ventilated place for 10-15 days for eating.
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| CN201910627943.XA CN112205608A (en) | 2019-07-12 | 2019-07-12 | Raw material formula of liver-protecting grease |
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| CN103689542A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Seafood sauce capable of protecting liver and reducing pressure and preparation method thereof |
| CN105768032A (en) * | 2016-03-24 | 2016-07-20 | 南京市江宁区速康享快餐店 | Sauce material for braised dishes and production method thereof |
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