Blood-pressure-lowering grass carp soaked in vinegar and preparation method of blood-pressure-reducing grass carp soaked in vinegar

Abstract

The invention discloses a blood-pressure-reducing grass carp soaked in vinegar. The blood-pressure-reducing grass carp soaked in the vinegar is prepared from the raw materials in parts by weight: 250-300 parts of grass carp, 400-500 parts of white vinegar, 40-50 parts of sticky rice, 14-18 parts of whey powder, 10-15 parts of radix puerariae powder, 6-7 parts of mint leaves, 4-5 parts of dogbane leaves, 2-3 parts of persimmon leaves, 1-2 parts of grape leaves, 2-3 parts of medlar leaves, 3-4 parts of folium cortex eucommia leaves, 4-5 parts of burdock leaves, 2-3 parts of lemon grasses, 7-8 parts of stevia rebaudian leaves, 8-10 parts of nutrition powder, a proper amount of indocalamus leaves and a proper amount of sesame oil. The grass carp is fried by oil, so that the nutrition of the grass carp is not lost; the abdomen of the grass carp is filled with the sticky rice, the indocalamus leaves wrap the outside of the grass carp, and the treated grass carp is soaked in medicinal vinegar containing traditional Chinese medicines as the raw material for 30-40 hours till flesh of the grass carp is totally tasty, so that the grass carp soaked in the vinegar is thick in aromatic flavor inside and outside, and has the attractive vinegar flavor, the relatively good mouthfeel and unique flavor; in the process of cooking the grass carp, the nutrition powder is added, so that the nutrition is relatively abundant, and the health-care value is relatively high.

Description

technical field [0001] The invention relates to a health-care fish, in particular to a hypotensive vinegar drunken grass carp and a preparation method thereof. Background technique [0002] People soak the unfinished salted fish in vinegar, which not only prolongs its shelf life, but also makes the fish meat vinegar fragrant and intoxicating, with better taste and unique flavor, but only soaking in white vinegar cannot increase the nutritional value of fish meat. It is invented to brew fish meat together with raw materials such as white vinegar and traditional Chinese medicine, so that the fish meat has better health care effects. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art, and provides a hypotensive vinegar drunken grass carp and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A hypotensive vinegar drunken grass carp is made from the following ...

AI Technical Summary

Problems solved by technology

[0002] People soak the unfinished salted fish in vinegar, which not only prolongs its shelf life, but also makes the fish vinegar fragrant and intoxicating, with better taste and unique flavor, but only soaking in white vinegar cannot increase the nutritional value of fish. Invented to brew fish meat together with raw materials such as white vinegar and traditional Chinese medicine, so that fish meat has a good health care effect