CN104397656B - 一种鳝鱼烧制用调料组合物 - Google Patents

一种鳝鱼烧制用调料组合物 Download PDF

Info

Publication number
CN104397656B
CN104397656B CN201410603428.5A CN201410603428A CN104397656B CN 104397656 B CN104397656 B CN 104397656B CN 201410603428 A CN201410603428 A CN 201410603428A CN 104397656 B CN104397656 B CN 104397656B
Authority
CN
China
Prior art keywords
parts
leaf
yellow eel
fry
fired
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
CN201410603428.5A
Other languages
English (en)
Other versions
CN104397656A (zh
Inventor
刘红伟
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
JIESHOU DONGCHENG JINYUMANTANG HOTEL
Original Assignee
JIESHOU DONGCHENG JINYUMANTANG HOTEL
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by JIESHOU DONGCHENG JINYUMANTANG HOTEL filed Critical JIESHOU DONGCHENG JINYUMANTANG HOTEL
Priority to CN201410603428.5A priority Critical patent/CN104397656B/zh
Publication of CN104397656A publication Critical patent/CN104397656A/zh
Application granted granted Critical
Publication of CN104397656B publication Critical patent/CN104397656B/zh
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

一种鳝鱼烧制用调料组合物，其特征在于，由以下重量份数的组分构成：大蒜叶1.5‑3份、番泻叶1.5‑3份、樱桃叶1.5‑3份、苦瓜1‑2份、紫薯冻干片1.5‑3份、瓜篓籽1‑2份、油菜花2‑4份、石斛0.5‑1份、淫羊藿1‑2份、五香盐0.5‑1份、青稞酒0.5‑1份、良姜1.5‑3份、芹菜杆1‑2份、葱白1.5‑3份、花椒0.5‑1份、蕨菜1.5‑3份、蒜子2‑4份、十香油1.5‑3份、茼蒿1.5‑3份、白术多糖0.5‑1份、紫薯叶1‑2份、黄芪水提取1‑2份、绞股蓝水提取物1‑2份、花生米1‑2份、干辣椒0.5‑1.5份。用本发明调味料烧制的鳝鱼风味鲜美、回味浓厚，无异味，口感好，有良好的保健功能，精选纯天然植物为原料的药食同源食品，其配方科学，经传统工艺加工制成，富含多种身体所需的有益物质，能够提高人体免疫力。

Description

一种鳝鱼烧制用调料组合物
技术领域
本发明涉及食品技术领域，具体涉及一种鳝鱼烧制用调料组合物。
背景技术
鳝鱼中含有丰富的DHA和卵磷脂，它是构成人体各器官组织细胞膜的主要成分，而且是脑细胞不可缺少的营养，根据美国试验研究资料，经常摄取卵磷脂，记忆力可以提高20％，故食用鳝鱼肉有补脑健身的功效，它所含的特种物质“鳝鱼素”，能降低血糖和调节血糖，对糖尿病有较好的治疗作用，加之所含脂肪极少，因而是糖尿病患者的理想食品，鳝鱼含有的维生素A量高得惊人，维生素A可以增进视力，促进皮膜的新陈代谢，有人说“鳝鱼是眼药”，过去患眼疾的人都知道吃鳝鱼有好处，常吃鳝鱼有很强的补益功能，特别对身体虚弱、病后以及产后之人更为明显，它的血还可以治疗口眼歪斜，中医认为，它有补气养血、温阳健脾、滋补肝肾、祛风通络等医疗保健功能。
目前市面上的鳝鱼制品多以菜肴为主，作为零售熟食制品鲜有出现，主要原因是新鲜鳝鱼很难长期保存的缺点，本产品不仅有效地解决了鳝鱼的长期保存问题而且还加工成为一种香辣美味熟食，其口感和营养必定能吸引有大量潜在的消费者，因此有必要研发此种新产品。
发明内容
本发明所要解决的技术问题在于提供一种营养价值高，营养丰富的鳝鱼烧制用调料组合物。
本发明所要解决的技术问题采用以下技术方案来实现：
一种鳝鱼烧制用调料组合物，由以下重量份数的组分构成：大蒜叶1.5-3份、番泻叶1.5-3份、樱桃叶1.5-3份、苦瓜1-2份、紫薯冻干片1.5-3份、瓜篓籽1-2份、油菜花2-4份、石斛0.5-1份、淫羊藿1-2份、五香盐0.5-1份、青稞酒0.5-1份、良姜1.5-3份、芹菜杆1-2份、葱白1.5-3份、花椒0.5-1份、蕨菜1.5-3份、蒜子2-4份、十香油1.5-3份、茼蒿1.5-3份、白术多糖0.5-1份、紫薯叶1-2份、黄芪水提取1-2份、绞股蓝水提取物1-2份、花生米1-2份、干辣椒0.5-1.5份。
上述各组分的较佳重量份数为：大蒜叶2份、番泻叶2份、樱桃叶2份、苦瓜1.5份、紫薯冻干片2份、瓜篓籽1.5份、油菜花3份、石斛0.5份、淫羊藿1.5份、五香盐0.5份、青稞酒0.5份、良姜2份、芹菜杆1.5份、葱白2份、花椒0.5份、蕨菜2份、蒜子3份、十香油2份、茼蒿2份、白术多糖0.5份、紫薯叶1.5份、黄芪水提取1.5份、绞股蓝水提取物1.5份、花生米1.5份、干辣椒1份。
上述五香盐的制备方法为：将1000份(重量份)碘盐用炒锅小火炒至变色出香味，倒出，然后锅内放入粉碎后的八角100份、玫瑰花5份、小茴香10份、陈皮30份、丁香5份、核桃仁5份、槐树花4份、五味子4份、荷叶2份炒香，放入炒好的盐，同炒至出混合香味即可；
上述十香油的制作方法为：在50份(重量份)菜籽油中，加入茶籽2份、丁香叶3份、辣椒籽2份、白果5份、香茅草3份、瓜蒌皮3份、千里香3份、木通5份、五味子5份、白芷2份；将茶籽、丁香叶、辣椒籽、白果、香茅草、瓜蒌皮、千里香、木通、五味子及白芷放入锅中炒香，然后将菜籽油加热至沸腾状态，放入炒香的原料，油炸1-2分钟，冷却后过滤，制得十香油。
本发明的另一个目的是提供一种采用上述调味料烧制川香跳水鳝鱼的方法，步骤如下：
1)取新鲜鳝鱼去骨切片过水，用青菜垫底；
2)用十香油爆锅，放入鳝鱼，然后放入其它调味料一同烧制，带鳝鱼熟透即可出锅。
本发明的有益效果是：用本发明调味料烧制的鳝鱼风味鲜美、回味浓厚，无异味，口感好，有良好的保健功能，精选纯天然植物为原料的药食同源食品，其配方科学，经传统工艺加工制成，富含多种身体所需的有益物质，能够提高人体免疫力。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
一种鳝鱼烧制用调料组合物，由以下重量份数的组分构成：大蒜叶2份、番泻叶2份、樱桃叶2份、苦瓜1.5份、紫薯冻干片2份、瓜篓籽1.5份、油菜花3份、石斛0.5份、淫羊藿1.5份、五香盐0.5份、青稞酒0.5份、良姜2份、芹菜杆1.5份、葱白2份、花椒0.5份、蕨菜2份、蒜子3份、十香油2份、茼蒿2份、白术多糖0.5份、紫薯叶1.5份、黄芪水提取1.5份、绞股蓝水提取物1.5份、花生米1.5份、干辣椒1份。
上述五香盐的制备方法为：将1000份(重量份)碘盐用炒锅小火炒至变色出香味，倒出，然后锅内放入粉碎后的八角100份、玫瑰花5份、小茴香10份、陈皮30份、丁香5份、核桃仁5份、槐树花4份、五味子4份、荷叶2份炒香，放入炒好的盐，同炒至出混合香味即可；
上述十香油的制作方法为：在50份(重量份)菜籽油中，加入茶籽2份、丁香叶3份、辣椒籽2份、白果5份、香茅草3份、瓜蒌皮3份、千里香3份、木通5份、五味子5份、白芷2份；将茶籽、丁香叶、辣椒籽、白果、香茅草、瓜蒌皮、千里香、木通、五味子及白芷放入锅中炒香，然后将菜籽油加热至沸腾状态，放入炒香的原料，油炸1-2分钟，冷却后过滤，制得十香油。
本发明的另一个目的是提供一种采用上述调味料烧制川香跳水鳝鱼的方法，步骤如下：
1)取新鲜鳝鱼去骨切片过水，用青菜垫底；
2)用十香油爆锅，放入鳝鱼，然后放入其它调味料一同烧制，带鳝鱼熟透即可出锅。
实施例2
一种鳝鱼烧制用调料组合物，由以下重量份数的组分构成：大蒜叶3份、番泻叶1.5份、樱桃叶3份、苦瓜1份、紫薯冻干片3份、瓜篓籽1份、油菜花4份、石斛0.5份、淫羊藿2份、五香盐0.5份、青稞酒1份、良姜1.5份、芹菜杆2份、葱白1.5份、花椒1份、蕨菜1.5份、蒜子4份、十香油1.5份、茼蒿1.5份、白术多糖0.5份、紫薯叶2份、黄芪水提取1份、绞股蓝水提取物2份、花生米1份、干辣椒1.5份。
上述五香盐的制备方法为：将1000份(重量份)碘盐用炒锅小火炒至变色出香味，倒出，然后锅内放入粉碎后的八角100份、玫瑰花5份、小茴香10份、陈皮30份、丁香5份、核桃仁5份、槐树花4份、五味子4份、荷叶2份炒香，放入炒好的盐，同炒至出混合香味即可；
上述十香油的制作方法为：在50份(重量份)菜籽油中，加入茶籽2份、丁香叶3份、辣椒籽2份、白果5份、香茅草3份、瓜蒌皮3份、千里香3份、木通5份、五味子5份、白芷2份；将茶籽、丁香叶、辣椒籽、白果、香茅草、瓜蒌皮、千里香、木通、五味子及白芷放入锅中炒香，然后将菜籽油加热至沸腾状态，放入炒香的原料，油炸1-2分钟，冷却后过滤，制得十香油。
本发明的另一个目的是提供一种采用上述调味料烧制川香跳水鳝鱼的方法，步骤如下：
1)取新鲜鳝鱼去骨切片过水，用青菜垫底；
2)用十香油爆锅，放入鳝鱼，然后放入其它调味料一同烧制，带鳝鱼熟透即可出锅。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。

Claims (1)

1.一种鳝鱼烧制用调料组合物，其特征在于，由以下重量份数的组分构成：大蒜叶2份、番泻叶2份、樱桃叶2份、苦瓜1.5份、紫薯冻干片2份、瓜篓籽1.5份、油菜花3份、石斛0.5份、淫羊藿1.5份、五香盐0.5份、青稞酒0.5份、良姜2份、芹菜杆1.5份、葱白2份、花椒0.5份、蕨菜2份、蒜子3份、十香油2份、茼蒿2份、白术多糖0.5份、紫薯叶1.5份、黄芪水提取物1.5份、绞股蓝水提取物1.5份、花生米1.5份、干辣椒1份；
上述五香盐的制备方法为：将1000份碘盐用炒锅小火炒至变色出香味，倒出，然后锅内放入粉碎后的八角100份、玫瑰花5份、小茴香10份、陈皮30份、丁香5份、核桃仁5份、槐树花4份、五味子4份、荷叶2份炒香，放入炒好的盐，同炒至出混合香味即可；
上述十香油的制作方法为：在50份菜籽油中，加入茶籽2份、丁香叶3份、辣椒籽2份、白果5份、香茅草3份、瓜蒌皮3份、千里香3份、木通5份、五味子5份、白芷2份；将茶籽、丁香叶、辣椒籽、白果、香茅草、瓜蒌皮、千里香、木通、五味子及白芷放入锅中炒香，然后将菜籽油加热至沸腾状态，放入炒香的原料，油炸1-2分钟，冷却后过滤，制得十香油。
CN201410603428.5A 2014-10-30 2014-10-30 一种鳝鱼烧制用调料组合物 Expired - Fee Related CN104397656B (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410603428.5A CN104397656B (zh) 2014-10-30 2014-10-30 一种鳝鱼烧制用调料组合物

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410603428.5A CN104397656B (zh) 2014-10-30 2014-10-30 一种鳝鱼烧制用调料组合物

Publications (2)

Publication Number Publication Date
CN104397656A CN104397656A (zh) 2015-03-11
CN104397656B true CN104397656B (zh) 2016-08-24

Family

ID=52635378

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410603428.5A Expired - Fee Related CN104397656B (zh) 2014-10-30 2014-10-30 一种鳝鱼烧制用调料组合物

Country Status (1)

Country Link
CN (1) CN104397656B (zh)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105011083A (zh) * 2015-07-06 2015-11-04 桂阳太和辣业有限公司 坛子肉腌制调味料及其制备方法
CN106307404A (zh) * 2016-08-18 2017-01-11 姜敏 一种鳝鱼调味卤汁及其制作方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103598560A (zh) * 2013-10-23 2014-02-26 安徽省美极调味食品有限公司 一种富硒鸡精
CN103598554A (zh) * 2013-10-29 2014-02-26 界首市兆龙食品有限公司 一种功能性液体保健调味品及其制备方法
CN103652801A (zh) * 2013-11-30 2014-03-26 界首市兆龙食品有限公司 一种鱼味块状复合调味料

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101380352B1 (ko) * 2012-06-20 2014-04-02 주식회사 아라움 조미액 및 이를 이용한 닭 육포 제조방법

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103598560A (zh) * 2013-10-23 2014-02-26 安徽省美极调味食品有限公司 一种富硒鸡精
CN103598554A (zh) * 2013-10-29 2014-02-26 界首市兆龙食品有限公司 一种功能性液体保健调味品及其制备方法
CN103652801A (zh) * 2013-11-30 2014-03-26 界首市兆龙食品有限公司 一种鱼味块状复合调味料

Also Published As

Publication number Publication date
CN104397656A (zh) 2015-03-11

Similar Documents

Publication Publication Date Title
CN102793202A (zh) 一种即食脱脂鸡翅食品的制作方法
CN103859337A (zh) 一种消除羊肉膻味的卤料包
CN105533617A (zh) 中药香辣火锅料及制备方法
CN105942409A (zh) 一种蘸饺子用红油及其制备方法
KR101647125B1 (ko) 흑염소탕의 제조방법 및 그에 의해 제조된 흑염소탕
CN102132856A (zh) 调料
CN103750275A (zh) 一种花生粕辣椒酱及其制备方法
CN103932138A (zh) 一种香辛料复合调味品及其制备方法
CN103564386A (zh) 用于调理补充人体元气的调味保健品及其用法
CN103932307A (zh) 一种滋补甲鱼汤及其制备方法
CN105962351A (zh) 一种养生保健月饼的制备方法
CN104397656B (zh) 一种鳝鱼烧制用调料组合物
KR100692970B1 (ko) 닭육수와 장어육수를 이용한 장어탕 제조방법
CN104366527A (zh) 五香咸驴肉的制作方法
CN108077895A (zh) 一种灵芝牛肉酱的配方及加工方法
CN103798861A (zh) 一种纤体美容花生及其制备方法
CN104146307A (zh) 生津养胃菜汁饮料及其制备方法
CN104026615A (zh) 一种茶香烤兔肉及其制备方法
CN103798858A (zh) 一种冰糖醋泡花生及其制备方法
CN103494272A (zh) 一种酱牛肉葵瓜子仁及其制作方法
KR20150088441A (ko) 상주 한방 토끼곰탕의 제조방법
CN106036529A (zh) 一种魔芋啤酒鸭的制备方法
CN105029325A (zh) 一种土豆粉调味底料及其制备工艺
Wang et al. Ancient wisdom, modern kitchen: recipes from the East for health, healing, and long life
KR100607622B1 (ko) 전복을 이용한 삼복계탕의 제조방법 및 이를 이용한삼복계탕

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20160824

Termination date: 20211030

CF01 Termination of patent right due to non-payment of annual fee