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Fish pickling material and preparation method thereof

A technology of marinade and raw materials, which is applied in the field of fish marinade and its preparation, can solve problems such as carcinogenicity, and achieve the effects of benefiting human health, enhancing immunity, and enhancing appetite

Inactive Publication Date: 2013-12-04
安徽绍峰实业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pickled fish is a traditional Chinese food, delicious, but modern studies have found that pickled fish has a certain carcinogenicity, and the pickled material needs to be improved to ensure the safety of pickled fish

Method used

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Embodiment Construction

[0008] A fish marinade, made of the following raw materials in parts by weight (kg): ginger 20, garlic 40, cinnamon 5, hawthorn 10, rehmannia glutinosa 8, ginseng 2, gynostemma 7, panax notoginseng 2, malacock grass 4, arbuscular branches Polygonum 2, Dandelion 2, Grass cypress branch 2, Lapis japonica 2; Anise 4, Thistle 10, Cumin 2, Green tea 6, Calcifera leaves 4, Lentinan 2, Citric acid 2, Liquor 40.

[0009] The preparation method is as follows: mixing and pulverizing other ingredients except white wine and citric acid into coarse powder, and blending with white wine and citric acid to obtain the product.

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Abstract

The invention discloses a fish pickling material and a preparation method thereof. The fish pickling material comprises the following components in part by weight: 20-24 parts of ginger, 40-45 parts of garlic, 5-6 parts of cinnamon, 10-12 parts of hawthorn, 8-10 parts of radices rehmanniae leaves, 2-3 parts of ginseng, 5-7 parts of gynostemma pentaphylla, 2-3 parts of pseudo-ginseng, 3-4 parts of maidenhair, 2-3 parts of polygonum caespitosum, 1-2 parts of dandelion, 1-2 parts of finelydivided phtheirospermum, 1-2 parts of lagochilus leiacanthus fisch, 4-5 parts of star anise, 10-12 parts of circium japonicum, 2-3 parts of fennel, 5-6 parts of green tea, 3-4 parts of census humilis leaf, 1-2 parts of lentinan, 2-3 parts of citric acid and 35-40 parts of white spirit. The fish pickling material, disclosed by the invention, has the efficacies of invigorating stomach and dispersing coldness, enhancing immunity, clearing away heat and toxic materials, preventing cancer, reducing blood fat, helping to resist computer radiation and enhancing appetite, is beneficial to human health, and is suitable for people who sits in office and works for a long time.

Description

Technical field: [0001] The invention belongs to the technical field of food production, in particular to a fish marinade and a preparation method thereof. Background technique: [0002] Fish is a traditional food and one of the important sources of animal protein in human food. Fish food is tender, delicious, nutritious and easy to digest. It is a favorite food for people, especially suitable for the elderly, young children and patients. Pickled fish is a traditional Chinese food, delicious, but modern studies have found that pickled fish has a certain carcinogenicity, and it is necessary to improve the pickled material to ensure the safety of pickled fish. Contents of the invention [0003] The object of the present invention is to provide a fish marinade and a preparation method thereof, which have the effects of preventing cancer, enhancing immunity, clearing away heat and detoxification, and improving human health. [0004] Technical scheme of the present invention ...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/29A23L27/20A23L33/00
Inventor 桂少锋陈义虎韩中华李德江郑志徐婷玉蔡云云
Owner 安徽绍峰实业有限责任公司
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