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Loach beverage and manufacturing method thereof

A production method and loach technology, applied in the field of health food, can solve the problems of complex production process and technology, high requirements on preservation conditions, lack of preparation methods, etc., and achieve the effects of excellent anti-fatigue effect, guaranteed nutritional value, and simple production method.

Inactive Publication Date: 2014-02-05
HUNAN NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production process and technology of these products are complicated, the equipment is expensive, the cost is high, and the storage conditions are relatively high, and there is still a lack of preparation methods that use food materials to promote and stimulate the action of loach components

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] As an embodiment of the present invention, the preparation method of described loach drink comprises the following steps:

[0022] 1. Requirements for raw materials: Mainly commercially available loach provided by fresh and pollution-free aquaculture farms, with a size of 10g-15g per tail, free from disease and injury.

[0023] 2. Raw material processing: put the live loach in water for 3 days, add 2 to 3 drops of tea oil per liter of water to remove the silt and dregs in the loach, keep 0.05Kg of live loach in water per liter of water; change the rest water every day After resting for 3 days, wash it with cold boiled water three times, drain the loach and immediately place it at -20°C for 20 minutes of quick freezing (at this time, the loach is quick frozen until it stops moving and becomes slightly stiff), and quickly cut off the head of the loach 1. Cut open the abdomen, pull out the internal organs, and immediately mince the reserved part or grind it into meat paste...

Embodiment 2

[0029] As another embodiment of the present invention, the preparation method of described loach drink comprises the following steps:

[0030] 1. Requirements for raw materials: Mainly commercially available loach provided by fresh and pollution-free aquaculture farms, with a size of 10g-15g per tail, free from disease and injury.

[0031] 2. Raw material processing: put the live loach in water for 2.5 days, add 2 to 3 drops of tea oil per liter of water to remove the sediment and dross in the loach, and keep 0.1Kg of live loach in water for each liter of water; change the rest water every day After resting for 2.5 days, wash it with cold boiled water for three times, drain the loach and immediately freeze it at -30°C for 15 minutes. Partially mince or grind into a meat grinder. The time should be as short as possible, and the process should not exceed 12 minutes.

[0032] 3. Vinegar treatment: put the meat paste into a clean glass bottle quickly, pour 8° of rice vinegar int...

Embodiment 3

[0035] As yet another embodiment of the present invention, the preparation method of described loach drink comprises the following steps:

[0036] 1. Requirements for raw materials: Mainly commercially available loach provided by fresh and pollution-free aquaculture farms, with a size of 10g-15g per tail, free from disease and injury.

[0037] 2. Raw material processing: put the live loach in water for 2 days, add 2 to 3 drops of tea oil per liter of water to remove the sediment and dregs in the loach, and keep 0.2Kg of live loach in water per liter of water; change the rest water every day After resting for 2 days, wash it with cold boiled water for three times, drain the loach and immediately place it in a temperature of -25°C for quick freezing for 25 minutes. Partially mince or grind into a meat grinder. The time should be as short as possible, and this process should not exceed 10 minutes.

[0038] 3. Vinegar treatment: put the meat paste into a clean glass bottle quick...

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PUM

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Abstract

The invention discloses a loach beverage and a manufacturing method of the loach beverage. The manufacturing method comprises the following steps of grinding or mincing loaches which are cleaned and are subjected to head and viscera removal to obtain muddy flesh; immersing the muddy flesh in vinegar at the temperature of 8-12 DEG C for 2-3 days to obtain meat paste, wherein the ratio of the muddy flesh weight to the vinegar volume is 0.6-0.9 kg / L; grinding the meat paste into meat juice to obtain the loach beverage. According to the loach beverage and the manufacturing method of the loach beverage which are disclosed by the invention, the nutritional value of a product and the good taste can be guaranteed, and healthy nutritional food is brought to customers; the loach beverage is functional loach food which can promote and stimulate the enhancement of effects of loach components and has an excellent anti-fatigue effect. The manufacturing method of the loach beverage is simple, and the manufacturing cost is low.

Description

technical field [0001] The invention relates to the field of health food, in particular to a loach drink and a preparation method thereof. Background technique [0002] High-intensity exercise training is one of the important means for athletes to improve their physical fitness and sports skills, which will inevitably lead to exercise-induced fatigue or even excessive fatigue, which will reduce human exercise capacity or cause health damage. Delaying the occurrence of fatigue, quickly and effectively eliminating fatigue and avoiding excessive fatigue, ensuring the health of athletes and improving their exercise capacity are important research directions in the field of sports medicine in various countries. Chemicals and biological products have obvious effects in improving exercise capacity, delaying and eliminating fatigue, but their side effects are harmful to the body, and even contain prohibited ingredients. Discover the function of natural food, apply reasonable and le...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
CPCA23L23/00A23L33/00A23V2002/00A23V2200/30
Inventor 刘祥梅刘璐
Owner HUNAN NORMAL UNIVERSITY
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