Salted fish of lemon flavor and preparation method thereof

A lemon-flavored and salted fish technology is used in food ingredients as odor modifiers, food ingredients as taste modifiers, and food ingredients as antioxidants. Unique flavor and the effect of enhancing antioxidant enzyme activity

Inactive Publication Date: 2016-06-29
吴伦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the safety of such antioxidants has been questioned

Method used

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Embodiment Construction

[0015] A lemon-flavored salted fish is made from the following raw materials in parts by weight:

[0016] Silver carp 400, pepper leaves 14, fresh hawthorn 7, fresh lemon 9, licorice 1, cassia seed 1, grass fruit 0.8, white sugar 4, jujube powder 5, star anise powder 3, ginger powder 2, salt 15, water amount.

[0017] The preparation method of described a kind of lemon-flavored salted fish, comprises the following steps:

[0018] (1) After drying the pepper leaves in a dryer, transfer them to an ultrafine pulverizer for pulverization, mix the obtained material with 20 times of clean water, add 0.1% of the water volume of salt, extract at 50°C for 2 hours, vacuum Suction filtration, and the obtained suction filtrate was subjected to vacuum rotary evaporation at 60°C to obtain a concentrated solution;

[0019] (2) Remove the gills, scales and viscera of silver carp, rinse with tap water, put it on the shelf at 4°C to dry for 15 minutes, apply the concentrated solution obtained ...

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PUM

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Abstract

The invention discloses salted fish of lemon flavor. The salted fish is prepared from, by weight, 400-450 parts of silver carp, 14-15 parts of pepper leaves, 7-8 parts of fresh hawthorn fruits, 9-11 parts of fresh lemon, 1-1.1 parts of radix glycyrrhizae, 1-1.3 parts of semen cassia, 0.8-0.9 part of fructus tsaoko, 4-5 parts of white granulated sugar, 5-6 parts of Chinese date powder, 3-4 parts of star aniseed powder, 2-3 parts of ginger powder, 15-20 parts of salt and a proper quantity of water. The salted fish is unique in flavor due to the adopted lemon and other auxiliary materials, and the functions of promoting the secretion of saliva or body fluid and tonifying the spleen and promoting appetite and digestion are further achieved; meanwhile such herb ingredients as the radix glycyrrhizae are added, and the salted fish has the effects of tonifying the spleen and qi, clearing heat and moistening the lung.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a lemon-flavored salted fish and a preparation method thereof. Background technique [0002] Salted fish has always been popular in China, not only because of its unique flavor and easy preservation, but also rich in polyunsaturated fatty acids in fish meat. Unsaturated fats can reduce the incidence of stroke, lower blood pressure, and fight cardiovascular disease, but they are easily consumed. Oxidation, and excessive intake of fat oxidation products is also the cause of aging, heart disease, cancer and brain dysfunction. The content and composition of fatty acids are significantly different due to the type of fish. The hydrolysis of fat produces free fatty acids, which are oxidized to form aldehydes, Alcohols, ketones, acids, hydrocarbons and other volatile compounds. Moderate lipid oxidation has a positive effect on the flavor of salted fish products, but excessive li...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L29/00A23L33/105
CPCA23V2002/00A23V2200/02A23V2200/15A23V2200/16A23V2200/30A23V2200/32A23V2200/314A23V2250/21
Inventor 吴伦
Owner 吴伦
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