CN104323057A - Seafood eel jam - Google Patents

Abstract

The invention discloses a seafood eel jam which is composed of the following raw materials in parts by weight: 40-50 parts of eel flesh, 5-10 parts of a fish roe powder, 5-8 parts of a fish soup, 6-9 parts of scallop flesh, 4-5 parts of a hawthorn powder, 2-3 parts of soy sauce, 0.5-1 part of edible salt, and 1-2 parts of citric acid. Eel is processed into a minced flesh paste, and the eel flesh is rich in proteins, vitamin A, vitamin D, vitamin E, minerals, and unsaturated fatty acid, helps infants and young children absorb enough proteins and other nutrients, meets the needs of the growth of the infants and young children, and is also easy to digest and absorb, and convenient for the infants and the young children to eat.

Description

A kind of seafood eel jam

Technical field

The present invention relates to food processing technology field, specifically belong to a kind of seafood eel jam.

 

Background technology

Because the health of infant is constantly grown up, except breast milk, other nutrition all come as diatery supplement, and infant does not chew the ability of food, and nutrition can not lack, and minced meat sauce can meet the nutritional need of infant.The sauce that can eat of infant is little in the market, be difficult to draw enough protein and other nutrition, fish meat puree sauce can be added in staple food and eat to baby, health can be satisfied craving again, infant is also helped to draw enough protein and other nutrition, meet the growth needs of infant, also easy absorption and digestion, facilitates infants.

 

Summary of the invention

The present invention is to overcome weak point of the prior art, provides nutrition arrangement reasonable, a kind of seafood eel jam easily of drawing materials.

The present invention is achieved through the following technical solutions:

A kind of seafood eel jam, is made up of following raw material by weight: eel meat 40-50 part, roe powder 5-10 part, fish soup 5-8 part, scallop 6-9 part, hawthorn fruit 4-5 part, soy sauce 2-3 part, edible salt 0.5-1 part, citric acid 1-2 part; Its concrete preparation method:

(1), by hawthorn clean after cutting into slices, dry, grind into powder, for subsequent use;

(2), by eel, scallop enter pot, little fire is fried and is taken the dish out of the pot after stewing 30-40 processed minute at 60-65 DEG C to the bottom of a pan drying, and send into baking oven, after drying, pulverizing, for subsequent use;

(3), by all clouts and step 1, step 2 mixing and stirring, sterilizing.

Advantage of the present invention is:

The present invention is by making meat mud sauce by eel, containing rich in protein, vitamin A. D. E mineral matter and unrighted acid in the meat of eel, infant is helped to draw enough protein and other nutrition, meet the growth needs of infant, also easy absorption and digestion, facilitates infants.

 

Detailed description of the invention

Below in conjunction with specific embodiment, the invention will be further described.Batching: eel meat 45 parts, 8 parts, roe powder, fish soup 6 parts, scallop 7 parts, hawthorn fruit 4 parts, 2 parts, soy sauce, edible salt 0.5 part, citric acid 1 part; Its concrete preparation method:

(1), by hawthorn clean after cutting into slices, dry, grind into powder, for subsequent use;

(2), by eel, scallop enter pot, little fire is fried and is taken the dish out of the pot after stewing 30-40 processed minute at 60-65 DEG C to the bottom of a pan drying, and send into baking oven, after drying, pulverizing, for subsequent use;

(3), by all clouts and step 1, step 2 mixing and stirring, sterilizing.

Claims (1)

1. a seafood eel jam, is characterized in that being made up of following raw material by weight: eel meat 40-50 part, roe powder 5-10 part, fish soup 5-8 part, scallop 6-9 part, hawthorn fruit 4-5 part, soy sauce 2-3 part, edible salt 0.5-1 part, citric acid 1-2 part; Its concrete preparation method:

(1), by hawthorn clean after cutting into slices, dry, grind into powder, for subsequent use;

(2), by eel, scallop enter pot, little fire is fried and is taken the dish out of the pot after stewing 30-40 processed minute at 60-65 DEG C to the bottom of a pan drying, and send into baking oven, after drying, pulverizing, for subsequent use;

(3), by all clouts and step 1, step 2 mixing and stirring, sterilizing.