Sliced fish meat with fragrance of lotuses and capable of soothing nerves and reducing blood pressure and preparation method of sliced fish meat

Abstract

The invention discloses sliced fish meat with the fragrance of lotuses and capable of soothing the nerves and reducing blood pressure. The sliced fish meat is prepared from the following raw materials in parts by weight: 40-42 parts of salmons, 8-9 parts of vinegar liquid, 5-8 parts of wheat flour, 7-10 parts of candied dried orange peel, 8-12 parts of bran powder, 14-16 parts of lily bulb bulblets, 13-14 parts of white turnips, 1-2 parts of white spirit, 4-7 parts of chopped green onions, 8-12 parts of raisin, 0.9-1 part of india canna rhizomes, 1-2 parts of typha angustifolia roots, 2-2.3 parts of radix codonopsis, an appropriate quantity of lotus leaves, and an appropriate amount of a tea polyphenol solution of 0.5%-0.6%. According to the sliced fish meat disclosed by the invention, traditional Chinese medicine ingredients including the india canna rhizomes, the typha angustifolia roots and the like and the tea polyphenol solution are added, so that the sliced fish meat also has the health-care efficacies of nourishing blood, promoting salivation, invigorating spleen-stomach, replenishing qi, soothing the nerves and reducing blood pressure of the sliced fish meat, and the technical problem of fresh keeping of fishes during the processing and the producing of raw fishes for eating is solved. A high-pressure permeation technique and a united drying technique are adopted as a technology of the sliced fish meat disclosed by the invention, so that the organoleptic quality of fish meat is effectively improved, and the ever-increasing requirements of people for the consumption of raw fishes for eating are met.

Description

technical field [0001] The invention relates to a health-care sashimi, in particular to a lotus fish fillet for calming the nerves and reducing blood pressure 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, w...

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