Dried kerria japonica-flavored blackspot tuskfish

Abstract

The invention discloses dried kerria japonica-flavored blackspot tuskfish. Kerria japonica and blackspot tuskfish are used as raw materials, and beeweeds, black incense sticks and common vladimiria roots are added to prepare the dried kerria japonica-flavored blackspot tuskfish. The kerria japonica and the blackspot tuskfish which are less used in preparation; the blackspot tuskfish is fumigated and fried with essential oil, so that the fish tastes more uniquely; the use amount of salt is reduced; furthermore, the expiration date of the dried fish is prolonged through two steps of sun drying and air drying of the blackspot tuskfish; the nutritional value of the kerria japonica and the blackspot tuskfish are fully used, and the kerria japonica and the blackspot tuskfish cooperate with traditional Chinese medicines for synergistic interaction to achieve the effects of relieving cough and reducing sputum. If people eat the dried kerria japonica-flavored blackspot tuskfish for a long time,the discomfort of groups suffering from cough phlegm caused by cold can be obviously improved. The preparation process of the dried kerria japonica-flavored blackspot tuskfish is simple and easy to implement, and batch production can be realized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a kind of dried fish with the flavor of tangerine japonica, which is prepared by adding Chinese herbal medicines with health-care effects, using japonica japonica and qingyi fish as raw materials. Background technique [0002] Ditanghua, a plant of the genus Ditanghua in the family Rosaceae, also known as beetanghua, the flower is solitary on the top of the lateral branch; glabrous; the flower is 3-5 cm in diameter; the calyx tube is flat, with 5 lobes, ovate, entire, glabrous The petals are yellow, wide oval; the stamens are numerous, free, about half the length of the petals, like warm and humid and semi-shady environment, poor cold resistance, bitter taste, flat nature, flowers have the effect of reducing phlegm and relieving cough, used for tuberculosis cough. [0003] Tsingyi fish, scientific name Shu's pigtooth fish, there are many varieties of Tsingyi, collectively referred...

AI Technical Summary

Problems solved by technology

But the nutritional value will retain part, also will lose part

The present invention uses Ditang flower and Tsing Yi fish as raw materials, and at the same time adds Lithium chinensis, Pulmonium chinensis and Kidneywort grass to develop a dried Tsing Yi fish with the flavor of Di Tang flower, which has not yet been reported or put on the market.