Anthocyanidin, also known as anthocyanin, is a class of water-soluble natural pigments, flavonoid compounds, widely found in plants. It is also the main coloring substance in plant petals, and most of the colorful colors of fruits, vegetables and flowers are related to it.Anthocyanins belong to the flavonoids (flavonoids) of the phenolic compounds.
Anthocyanins provide a variety of benefits to the human body. Fundamentally, anthocyanins are a powerful anti
There are over 300 different anthocyanins in nature. They come from different fruits and vegetables such as purple sweet potatoes, lingonberries, cranberries, blueberries, black goji berries, grapes, elderberries, blackcurrants, purple carrots, and red kale, ranging in color from red to blue. These anthocyanins mainly contain Delchindin, Cyanidin, Petunidin and Peonidin. Of these, blueberries contain the largest amount of anthocyanins and have the most nutritional value.
Anthocyanins,Cyanidin,Proantho Cyanidins Shaanxi Zhongyi Kangjian Biotechnology Co.,Ltd , https://www.zhongyibiotech.com
Equipment and equipment: pots and so on.
Production Method: Select fresh fish (fish, squid, etc.), go to the scales, fins, caesarean section to the internal organs, rinse with water, drain the water, cut into small pieces, soaked with soy sauce, salt for about 2 hours (by 50 kg For fish, add 15 kg of soy sauce and 0.75 kg of salt. Drain it and drain it. Heat it in a hot pan and fry it. The fire should be prosperous. The oil temperature should be around 200°C. Turn to prevent adhesions, deep-fried fish is dark brown, hard texture in a timely manner to remove, drain. Heat the fish into the well-tuned seasoning solution and immerse the bond for 3 to 5 minutes. (Preparation of the seasoning liquid: 1 kg of ginger, wash, grind the water and grind it, squeeze the ginger juice with a cloth bag; 3 kg of sugar, Use a little boiled water, add 1.5 kilograms of rice wine, mix ginger juice and MSG (about 250 grams), dip and drain. Lay it on a barbed wire and place the wire mesh in an iron pan with smoked material at the bottom of the pan (smoked material: 150 grams of brown sugar per 5 kg of fish, appropriate amount of fennel, licorice, and pepper), cover the pot cover. Heating, so that the pot of brown sugar and other coking smoke to color the fish, usually smoked about 10 minutes Serve spiced smoked fish.
Process flow: Selection of materials → scales, fins → Caesarean section to the internal organs → pickled → fried → dipping → smoked → finished products.
oxidizer, which protects the body from damage caused by a harmful substance called free radicals. Anthocyanins also enhance the elasticity of blood vessels, improve the circulatory system and smoothness of the skin, inhibit inflammation and allergies, and improve the flexibility of joints.
Also used in cosmetics, such as red anthocyanins for lipstick. These commercial pigments (in addition to grape skin pigment) is a common feature of light, heat, oxygen stability, microbial stability. Generally soluble in water and ethanol, insoluble in vegetable oil.
Spiced smoked fish processing technology
The main raw materials: fish, salt, soybean oil.
Next Article
Eaten Cancer 14 Guidelines
Prev Article
Foreign fish farming six new tricks