Fructus lycii processed and garlic-scented sashimi and preparation method thereof

Abstract

The invention discloses fructus lycii processed and garlic-scented sashimi. The fructus lycii processed and garlic-scented sashimi is prepared from raw materials in parts by weight as follows: 90-110 parts of squid, 13-14 parts of dry red wine, 15-20 parts of coriander, 18-20 parts of fructus lycii pulp, 17-18 parts of white gourds, 15-17 parts of coconut milk, 12-18 parts of mashed garlic, 1.8-2.3 parts of kudzuvine roots, 1.6-2.2 parts of pummelo peel, 2-2.3 parts of figwort roots, an appropriate quantity of lotus leaves and an appropriate quantity of a tea polyphenol solution with concentration of 0.5%-0.6%. Chinese herbal medicinal ingredients such as the kudzuvine roots, the pummelo peel and the like and the tea polyphenol solution are added, accordingly, the sashimi has the health-care efficacy of nourishing yin, generating body fluid, lowering lipid and promoting spleen yang, and the technical problem of fish freshness keeping in the processing and production process of uncooked fish is solved. According to a process, a high-pressure penetration technology is adopted and combined with a drying technology, the sensory quality of fish meat is effectively improved, and increasing consumption demands of people for uncooked fish are met.

Description

technical field [0001] The invention relates to a health-care sashimi, in particular to a wolfberry garlic-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. In Japanese cuisine, sashimi is the most famous, and it can be called the representative of Japanese cuisine. It is now common in developed countries. Raw aquatic products have a unique flavor while retaining comprehensive nutrients. The raw materials for making sashimi are mainly deep-sea fish and other seafood, such as salmon, swordfish, rainbow tie, abalone, lobster, cuttlefish, etc. In recent years, in addition to on-site production of raw aquatic products, processed products have begun to appear, but they are mainly concentrated in high-value varieties, which provide convenience for eaters...

AI Technical Summary

Problems solved by technology

[0003] However, raw aquatic products are also high-risk foods, and the requirements for hygiene and freshness are extremely strict