Flower and herb processed sour and sweet sashimi and preparation method thereof

Abstract

The invention discloses flower and herb processed sour and sweet sashimi. The flower and herb processed sour and sweet sashimi is prepared from raw materials in parts by weight as follows: 80-90 parts of snakehead, 12-15 parts of roses, 12-15 parts of green tea, 10-15 parts of green plum juice, 1-2 parts of pepper, 3-5 parts of chili pepper, 0.9-1.1 parts of polygonatum odoratum, 1.7-2.2 parts of fenugreek, 2-2.5 parts of pleurospermum hookeri, an appropriate amount of edible salt and monosodium glutamate, an appropriate quantity of lotus leaves and an appropriate quantity of a tea polyphenol solution with the concentration of 0.5%-0.6%. Chinese herbal medicinal ingredients such as polygonatum odoratum, fenugreek and the like and the tea polyphenol solution are added, accordingly, the sashimi has the health-care efficacy of regulating vital energy, invigorating the stomach and nourishing yin to moisten dryness, 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 herbal sweet and sour 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 and...

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