Cherry rice wine vinegar sashimi and preparation method thereof

Abstract

The invention discloses cherry rice wine vinegar sashimi which is prepared from the following raw materials in parts by weight: 90-110 parts of freezing eel, 15-20 parts of bee milk, 15-20 parts of vinegar liquid, 10-16 parts of cherry juice, 7-8 parts of beef powder, 7-8 parts of garlic juice, 13-14 parts of rice wine, 1-2 parts of buttonbush flowers, 1-1.4 parts of cistanche, 0.2-0.5 part of sodium glutamate, 1-2 parts of lactic acid bacteria, 0.1-0.3 part of ethyl maltol, a 300mmol / L CaCl2 solution, lettuce leaves, sesbania gum, refined salt and an appropriate of sugar. The cherry rice wine vinegar sashimi is unique in taste, long in expiration date and good in health effect. The cherry rice wine vinegar sashimi is unfrozen by adopting a pickling method and is pickled by adopting an injection method, a process is unique and novel, and appreciation space and extended benefits of raw fish products are increased. Health efficacy of clearing heat, lubricating the intestines, tonifying kidney yang and benefiting essence and blood can be added into the sashimi as the Chinese herbal medicinal ingredients, such as the buttonbush flowers and the cistanche, are added.

Description

technical field [0001] The invention relates to a health-care sashimi, in particular to a sashimi with cherry rice wine vinegar and a preparation method thereof. Background technique [0002] With the development of science and technology, people gradually deepen their understanding of food nutrition, and raw aquatic food has gradually become one of the favorite foods of modern people. [0003] Traditional raw meat processing technology of raw aquatic food, the process from raw meat to curing is generally: thawing-arranging-marinating. Frozen raw meat will be affected by microorganisms, time, oxidation and other unfavorable conditions during the thawing process, which will reduce its nutritional value. In real life, frozen raw meat will be thawed in the refrigerator. The thawing time is very long, which is not suitable for efficient production. , or thawing in warm water, the thawing process is often a corrupt process, and the thawing quality is poor. [0004] Because fish...

AI Technical Summary

Problems solved by technology

Frozen raw meat will be affected by microorganisms, time, oxidation and other unfavorable conditions during the thawing process, which will reduce its nutritional value. In real life, frozen raw meat will be thawed in the refrigerator, and the thawing time is very long, which is not suitable for efficient production. , or thawing in warm water, the thawing process is often a corrupt process, and the thawing quality is poor