A bacterium preventing and skin moistening garlic clove flavored sashimi and preparation method thereof

Abstract

The present invention discloses a bacterium preventing and skin moistening garlic clove flavored sashimi which is made from the following raw materials in parts by weight: 90-110 parts of frozen salmon, 15-16 parts of freeze-dried royal jelly powder, 10-18 parts of potatoes, 5-9 parts of garlic clove, 10-17 parts of tetragonia tetragonioides, 16-17 parts of brassica oleracea var. acephala, 10-14 parts of Chinese yams, 1.8-2.3 parts of hypericum japonicum, 1.5-2.1 parts of broussonetia papyrifera, 1.4-2 parts of arctium lappa roots, 0.2-0.5 part of ethylmaltol, 0.1-0.2 part of sodium glutamate, 0.1-0.2 part of phosphate, 1-2 parts of lactic acid bacteria, and an appropriate amount of refined salt, sugar and papain. The bacterium preventing and skin moistening garlic clove flavored sashimi has a unique taste, a long shelf life, and good health-care effects, uses pickling method to conduct thawing, uses injection method to conduct pickling, has a unique and new technology, and increases the value-added space and extends the benefits of raw fish meat products; and the added hypericum japonicum, broussonetia papyrifera and other Chinese medicines increase the kidney supplementing and aging preventing, and liver clearing and eyesight improving health-care efficacies of the sashimi.

Description

technical field [0001] The invention relates to a health-care sashimi, in particular to an antibacterial and moisturizing rice-flavored sashimi 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. [00...

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