Sauce-flavored brewer's grain sashimi and preparation method thereof

A technology for sashimi and distiller's lees sauce, which is applied in the direction of processing fish, preserving meat/fish with chemicals, slaughtering, etc., can solve the problems of hygiene and extremely strict freshness requirements, and achieve the purpose of increasing utilization value, reducing the number of microorganisms, improving The effect of color

Inactive Publication Date: 2016-01-27
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A sashimi with distiller's lees sauce, made from the following raw materials in parts by weight (jin):

[0025] Eel 80, vinegar liquid 15, soybean paste 16, rice soup 12, chicken powder 11, brewer's grains 23, mango core 1.5, tea tree root 2.3, raspberry 1.3, lotus leaf, 0.6% tea polyphenol solution;

[0026] The preparation method of a kind of distiller's lees sauce-flavored sashimi is characterized in that it comprises the following steps:

[0027] (1) Mango core, tea tree root, and raspberry are mixed with 5 times the amount of water, extracted, concentrated, filtered to obtain medicinal juice; soybean paste is freeze-dried, and then ground into powder;

[0028] (2) Thaw the eel at 5°C, remove the head, viscera, bones and skin, and then cut into fish fillets of uniform size; dip the fish fillets in vinegar liquid, then mix with chicken powder and soybean paste powder, Then put it in the sun and spread it out. After 2 hours in the sun, sieve off the excess on the sur...

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PUM

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Abstract

The invention discloses sauce-flavored brewer's grain sashimi prepared from raw materials in parts by weight as follows: 70-80 parts of eels, 10-15 parts of vinegar, 15-16 parts of soybean paste, 10-12 parts of rice soup, 10-11 parts of chicken powder, 22-23 parts of brewer's grains, 1.5-2 parts of mango seeds, 2-2.3 parts of tea tree roots, 1.3-2 parts of raspberries as well as proper amounts of lotus leaves and 0.5%-0.6% of a tea polyphenol solution. Traditional Chinese medicine ingredients including the mango seeds, the tea tree roots and the like as well as the tea polyphenol solution are added, healthcare effects of the sashimi on invigorating the stomach, helping digestion, enriching yin and nourishing the kidney are added, the technical problem of fish preservation in the sashimi processing process is solved, the high-pressure osmosis technology and the drying technology are combined, the sensory quality of fish is effectively improved, and the increasing sashimi consumption requirement of people is met.

Description

technical field [0001] The invention relates to a health-care sashimi, in particular to a sashimi with distiller's lees sauce 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 eate...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L33/10A22C25/00A23B4/20
CPCA22C25/00A23B4/20A23V2002/00
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