CN115152962A - Preparation method of sturgeon tendon product - Google Patents
Preparation method of sturgeon tendon product Download PDFInfo
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- CN115152962A CN115152962A CN202210813408.5A CN202210813408A CN115152962A CN 115152962 A CN115152962 A CN 115152962A CN 202210813408 A CN202210813408 A CN 202210813408A CN 115152962 A CN115152962 A CN 115152962A
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- sturgeon
- tendon
- tremella
- product
- stewing
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- 210000002435 tendon Anatomy 0.000 title claims abstract description 71
- 241000881711 Acipenser sturio Species 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241001506047 Tremella Species 0.000 claims abstract description 49
- 238000007781 pre-processing Methods 0.000 claims abstract description 3
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 235000021551 crystal sugar Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000013402 health food Nutrition 0.000 abstract 1
- 241000252335 Acipenser Species 0.000 description 5
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 229960000304 folic acid Drugs 0.000 description 2
- 239000011724 folic acid Substances 0.000 description 2
- 230000003394 haemopoietic effect Effects 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- YYGNTYWPHWGJRM-UHFFFAOYSA-N (6E,10E,14E,18E)-2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene Chemical compound CC(C)=CCCC(C)=CCCC(C)=CCCC=C(C)CCC=C(C)CCC=C(C)C YYGNTYWPHWGJRM-UHFFFAOYSA-N 0.000 description 1
- 241000252344 Acipenser gueldenstaedtii Species 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000007177 brain activity Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N dodecahydrosqualene Natural products CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229940031439 squalene Drugs 0.000 description 1
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Images
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
- A23L31/00—Edible extracts or preparations of fungi; 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of sturgeon tendon products, which comprises the following steps: preprocessing the sturgeon tendon to obtain a sturgeon tendon prefabricated product; pretreating tremella to obtain a tremella pre-product; the sturgeon roe tendon product is suitable for the technical field of health food, sturgeon roe tendons and tremella are processed together to obtain the sturgeon roe tendon product, and the sturgeon roe tendon product can be directly eaten, also can be heated to eat, is convenient and quick, and is convenient for consumers to purchase and eat.
Description
Technical Field
The invention belongs to the technical field of health-care food, and particularly relates to a preparation method of a sturgeon fish tendon product.
Background
Sturgeon belongs to low-fat and high-protein meat, contains Omega-3 unsaturated fatty acid and hematopoietic vitamin-folic acid which are 3-5 times higher than other fishes, is taken from the spine of the Russian sturgeon cultured for about 7 years, is rich in anti-cancer factors, and is recorded in the materia Medica that the sturgeon tendon has unique medicinal value, can improve brain activity and promote human health.
However, not all sturgeons can draw the dragon tendons, and the sturgeons generally need old sturgeons more than 6 years, because the sturgeons need 5 to 6 years for development and maturation, the dragon tendons in bone marrow grow well, and certainly, the longer the growth cycle of the sturgeons, the higher the grade of the dragon tendons is. It follows that the "keel" is expensive, and after all is very rare, just as it is rare and expensive.
From the nutrition point of view, the dragon tendon is a perfect tonic, can be compared with ginseng and pilose antler, has low fat content, contains a large amount of colloid and protein, and contains 12.5 percent of DHA and EPA in the unsaturated fatty acid hematopoietic vitamin-the folic acid squalene brain platinum. The edible dragon's tendon has the effects of enriching blood, tonifying qi, strengthening kidney, promoting appetite, clearing away heat and toxic materials, nourishing yin, beautifying, improving eyesight, clearing away heart-fire, moistening dryness and regulating lung, and is very effective in preventing osteoporosis and enhancing the immunity of the human body.
However, the sturgeon tendon is high in cooking difficulty and difficult to deeply process, so that sturgeon tendon products in the market are almost not available, and a lot of consumers buy sturgeon tendons and are also difficult to cook, so that the market limit of the sturgeon tendons is very large.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a preparation method of a sturgeon-fish tendon product.
In order to realize the purpose, the invention adopts the following technical scheme:
a preparation method of a sturgeon tendon product comprises the following steps:
pretreating sturgeon tendon to obtain a sturgeon tendon prefabricated product;
pretreating tremella to obtain tremella pre-products;
and mixing and stewing the sturgeon tendon prefabricated product and the tremella prefabricated product to obtain the sturgeon tendon product.
Preferably, sturgeon tendon pretreatment comprises the following steps:
and cleaning, cutting, uniformly mixing and removing fishy smell of the sturgeon tendon to obtain a sturgeon tendon prefabricated product.
Preferably, the tremella pretreatment comprises the following steps:
cleaning Tremella, cutting, stewing in water in an amount of 10-100 times of Tremella, adding crystal sugar 0.1-0.5 times of Tremella, and stewing with slow fire for 0.5-3 hr.
Preferably, the sturgeon tendon prefabricated product and the tremella prefabricated product are mixed and stewed, and the method comprises the following steps:
cooling the sturgeon tendon prefabricated product and the tremella prefabricated product, mixing in a container, putting into a fresh stewing device, and stewing for 85-95 minutes in a water-proof manner, wherein the temperature of the fresh stewing is 92-98 ℃.
Preferably, the mass ratio of the sturgeon roe prefabricated product to the tremella prefabricated product is (1-5): 1.
in summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
according to the invention, sturgeon fish tendon and tremella are processed together to obtain sturgeon fish tendon products, which can be directly eaten or eaten by heating, are convenient and quick, and are convenient for consumers to purchase and eat.
Drawings
FIG. 1 is a flow chart of a preparation method of a sturgeon tendon product according to the present invention; .
Detailed Description
The following further describes a specific embodiment of the preparation method of the sturgeon fish tendon product according to the present invention with reference to fig. 1. The preparation method of the sturgeon tendon product of the present invention is not limited to the description of the following examples.
Example 1:
the embodiment provides a specific implementation mode of a preparation method of a sturgeon roe product, as shown in fig. 1, the preparation method comprises the following steps:
preprocessing the sturgeon tendon to obtain a sturgeon tendon prefabricated product;
pretreating tremella to obtain a tremella pre-product;
and mixing and stewing the sturgeon tendon prefabricated product and the tremella prefabricated product to obtain the sturgeon tendon product.
Further, sturgeon tendon pretreatment comprises:
and cleaning, cutting, uniformly mixing and removing fishy smell of the sturgeon tendon to obtain a sturgeon tendon prefabricated product.
Further, tremella pretreatment comprises the following steps:
cleaning Tremella, cutting, stewing, adding water 10 times of Tremella, adding crystal sugar 0.1 times of Tremella, stewing with slow fire for 0.5 hr.
Further, the sturgeon tendon prefabricated product and the tremella prefabricated product are mixed and stewed, and the method comprises the following steps:
and cooling the sturgeon tendon prefabricated product and the tremella prefabricated product, mixing in a container, putting into a fresh stewing device, and stewing for 85 minutes in a water-proof manner, wherein the fresh stewing temperature is 92 ℃.
Further, the mass ratio of the sturgeon tendon prefabricated product to the tremella prefabricated product is 1:1.
example 2:
this example provides a specific implementation manner of a preparation method of a sturgeon fish tendon product, as shown in fig. 1, and other steps are similar to those in example 1, and further, tremella pretreatment includes:
cleaning Tremella, cutting, stewing, adding water 50 times of Tremella, adding crystal sugar 0.3 times of Tremella, stewing with slow fire for 1.5 hr.
Further, the sturgeon tendon prefabricated product and the tremella prefabricated product are mixed and stewed, and the method comprises the following steps:
cooling the sturgeon tendon prefabricated product and the tremella prefabricated product, mixing in a container, putting into a fresh stewing device, and stewing for 90 minutes in a water-proof manner, wherein the fresh stewing temperature is 96 ℃.
Further, the mass ratio of the sturgeon tendon prefabricated product to the tremella prefabricated product is 3:1.
example 3:
this example provides a specific implementation manner of a preparation method of a sturgeon fish tendon product, as shown in fig. 1, and other steps are similar to those in example 1, and further, tremella pretreatment includes:
cleaning Tremella, cutting, stewing in water in an amount of 100 times of Tremella, adding crystal sugar 0.5 times of Tremella, and stewing with slow fire for 3 hr.
Further, the sturgeon tendon prefabricated product and the tremella prefabricated product are mixed and stewed, and the method comprises the following steps:
and cooling the sturgeon tendon prefabricated product and the tremella prefabricated product, mixing in a container, putting into a fresh stewing device, and stewing for 95 minutes in a water-proof manner, wherein the stewing temperature is 98 ℃.
Further, the mass ratio of the sturgeon tendon prefabricated product to the tremella prefabricated product is 5:1.
according to the invention, sturgeon roe tendon and tremella are processed together to obtain sturgeon roe tendon products, which can be directly eaten or heated to eat, and are convenient and quick.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, numerous simple deductions or substitutions may be made without departing from the spirit of the invention, which shall be deemed to belong to the scope of the invention.
Claims (5)
1. A preparation method of a sturgeon tendon product is characterized by comprising the following steps:
preprocessing the sturgeon tendon to obtain a sturgeon tendon prefabricated product;
pretreating tremella to obtain a tremella pre-product;
and mixing and stewing the sturgeon tendon prefabricated product and the tremella prefabricated product to obtain the sturgeon tendon product.
2. The preparation method of the sturgeon fish tendon product according to claim 1, characterized by comprising the following steps: sturgeon tendon pretreatment comprises the following steps:
and cleaning, cutting, uniformly mixing and removing fishy smell of the sturgeon tendon to obtain a sturgeon tendon prefabricated product.
3. The preparation method of the sturgeon tendon product according to claim 1, which is characterized by comprising the following steps: the tremella pretreatment comprises the following steps:
cleaning Tremella, cutting, stewing in water in an amount of 10-100 times of Tremella, adding crystal sugar 0.1-0.5 times of Tremella, and stewing with slow fire for 0.5-3 hr.
4. The preparation method of the sturgeon tendon product according to claim 1, which is characterized by comprising the following steps: the sturgeon tendon prefabricated product and the tremella prefabricated product are mixed and stewed, and the method comprises the following steps:
cooling the sturgeon tendon prefabricated product and the tremella prefabricated product, mixing in a container, putting into a fresh stewing device, and stewing for 85-95 minutes in a water-proof manner, wherein the temperature of the fresh stewing is 92-98 ℃.
5. The preparation method of the sturgeon fish tendon product according to claim 4, which is characterized by comprising the following steps: the mass ratio of the sturgeon tendon prefabricated product to the tremella prefabricated product is (1-5): 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210813408.5A CN115152962A (en) | 2022-07-12 | 2022-07-12 | Preparation method of sturgeon tendon product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210813408.5A CN115152962A (en) | 2022-07-12 | 2022-07-12 | Preparation method of sturgeon tendon product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115152962A true CN115152962A (en) | 2022-10-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210813408.5A Pending CN115152962A (en) | 2022-07-12 | 2022-07-12 | Preparation method of sturgeon tendon product |
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| Country | Link |
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| CN (1) | CN115152962A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235085A (en) * | 2016-09-18 | 2016-12-21 | 佛山市顺德区宝铜金属科技有限公司 | A kind of processing method of sturgeon dragon fish play pearl cuisines |
| CN108813427A (en) * | 2018-06-01 | 2018-11-16 | 大连工业大学 | A kind of production method of drying sturgeon rail |
| CN109329788A (en) * | 2018-10-16 | 2019-02-15 | 广州南颐贸易有限公司 | A kind of safety and former bottle of nutrition is fresh stewes instant fish glue and its preparation process |
| CN113383914A (en) * | 2021-05-26 | 2021-09-14 | 衢州鲟龙水产食品科技开发有限公司 | Sturgeon bone and tendon product and preparation method thereof |
| CN113439832A (en) * | 2021-06-16 | 2021-09-28 | 衢州鲟龙水产食品科技开发有限公司 | Method for preparing sturgeon soup by using sturgeon heads and sturgeon soup |
-
2022
- 2022-07-12 CN CN202210813408.5A patent/CN115152962A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235085A (en) * | 2016-09-18 | 2016-12-21 | 佛山市顺德区宝铜金属科技有限公司 | A kind of processing method of sturgeon dragon fish play pearl cuisines |
| CN108813427A (en) * | 2018-06-01 | 2018-11-16 | 大连工业大学 | A kind of production method of drying sturgeon rail |
| CN109329788A (en) * | 2018-10-16 | 2019-02-15 | 广州南颐贸易有限公司 | A kind of safety and former bottle of nutrition is fresh stewes instant fish glue and its preparation process |
| CN113383914A (en) * | 2021-05-26 | 2021-09-14 | 衢州鲟龙水产食品科技开发有限公司 | Sturgeon bone and tendon product and preparation method thereof |
| CN113439832A (en) * | 2021-06-16 | 2021-09-28 | 衢州鲟龙水产食品科技开发有限公司 | Method for preparing sturgeon soup by using sturgeon heads and sturgeon soup |
Non-Patent Citations (1)
| Title |
|---|
| 赵红滨，等: "经典分餐菜", 中国商业出版社, pages: 112 * |
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