CN104770757A - Spicy baked eel - Google Patents

Spicy baked eel Download PDF

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Publication number
CN104770757A
CN104770757A CN201510115849.8A CN201510115849A CN104770757A CN 104770757 A CN104770757 A CN 104770757A CN 201510115849 A CN201510115849 A CN 201510115849A CN 104770757 A CN104770757 A CN 104770757A
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CN
China
Prior art keywords
parts
eel
bean curd
juice
minute
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.)
Pending
Application number
CN201510115849.8A
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Chinese (zh)
Inventor
黄海燕
汪洋
程立淳
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Anhui Hua Lin Food Co Ltd
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Anhui Hua Lin Food Co Ltd
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Publication date
Application filed by Anhui Hua Lin Food Co Ltd filed Critical Anhui Hua Lin Food Co Ltd
Priority to CN201510115849.8A priority Critical patent/CN104770757A/en
Publication of CN104770757A publication Critical patent/CN104770757A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a spicy baked eel, which is composed of the following raw materials in parts by weight: 90 to 100 parts of eel, 6 to 8 parts of chicken bone, 2 to 4 parts of longan shell, 1 to 2 parts of hispid arthraxon, 3 to 4 parts of fine rice wine, 3 to 5 parts of fermented bean curd, 6 to 9 parts of rice milk, 2 to 3 parts of cornus officinalis, 8 to 10 parts of lotus root starch, 4 to 6 parts of dried green plum, 2 to 3 parts of lard, 4 to 5 parts of kochia scoparia, 10 to 20 parts of purple potato, 7 to 10 parts of celery, 1 to 2 parts of cattail root, 1.2 to 2 parts of silybum marianum, 4 to 6 parts of lemon peel, 5 to 7 parts of frozen bean curd, 2 to 3 parts of goose egg white, 5 to 7 parts of avocado, and 3 to 4 parts of walnut powder. The eel is pickled, fried, fumigated, and baked, and thus the eel meat is tender and fresh and has abundant tastes and a high healthcare value. Moreover, the added walnut powder contains essential trace elements such as zinc, manganese, chromium, and the like; and the hispid arthraxon has the functions of stopping coughing and relieving panting, and is capable of effectively improving the human immunity and strengthening the anti-disease performance of organism after long-term consumption.

Description

A kind of fragrant peppery Broiled River Eel
Technical field
The present invention relates generally to field of food, particularly relates to a kind of fragrant peppery Broiled River Eel.
Background technology
Eel is rich in multiple nutritional components, and having the effects such as qi-restoratives nourishes blood, clearing damp, anti-consumptive disease, is the good nutrition product of the patients such as prolonged illness, weakness, anaemia, pulmonary tuberculosis.Containing a kind of very rare Lip river, the Xihe River gram albumen in common eel body, having effect of good strong able-bodied kidney, is the health food of young couple, the elderly.Eel is rich in calcareous aquatic products, often eats, and blood calcium value can be made to increase to some extent, make in vigorous health.The liver of eel contains abundant vitamin A, is the excellent food of yctalopia people;
The nutritive value of eel is also not a halfpenny the worse compared with other fish and meat.Eel meat contains the amino acid of abundant high-quality protein and various needed by human.
Eel is rich in vitamin A and vitamin E, and content is 60 times and 9 times of common fish respectively.Wherein vitamin A is 100 times of beef, more than 300 times of pork.Abundant VitAVitE, for prevention vision degeneration, protection liver, regained one's vigor very large benefit.Other vitamins are as equally very abundant in vitamin B1, vitamin B2 content.
Eel vertebrae has almost possessed all needed for perfect calcium source, thus by domestic and international scientist is worshipped, is acknowledged as " desirable natural biological calcium source ", " the natural provider that the mankind are calcareous ".Eel vertebrae calcium phosphorus ration is close to 2:1, and coincide with breast milk is natural, be internationally recognized calcium absorption optimal proportion, contained calcareous bioavailability is high.And eel calcium is just with the health food that eel bone meal, compound sugar, vitamin D, milk powder are made for primary raw material, there is the health care of replenishing the calcium.Eel calcium is natural biological calcium, and safety easily absorbs.Special interpolation isomalto-oligosaccharide, has splendid enhancing effect to beneficial bacteria Bifidobacterium in human body intestinal canal, adjustable functions of intestines and stomach.
Eel is also containing abundant " good " fat.Wherein contained phosphatide is the indispensable nutrient of brain cell.In addition, eel also contains by DHA and the EPA(deep sea fish oil composition be commonly called as " docosapentaenoic acid ", and DHA is DHA, and EPA is eicosapentaenoic acid), content is all higher than other seafood, meat, and DHA and EPA is proved the important function of angiocardiopathy preventing.In addition, eel also containing a large amount of calcareous, also has certain effect for prevention of osteoporosis disease.Allow most Ms aroused in interest, the skin of eel, meat all contain abundant collagen, can skin maintenance, delay senility, therefore to be referred to as " cosmetics that can eat ".
Summary of the invention
The object of the invention is just to provide a kind of fragrant peppery Broiled River Eel.
The present invention is achieved by the following technical solutions:
A kind of fragrant peppery Broiled River Eel, it is made up of the raw material of following weight parts:
Eel 90-100, chicken bone 6-8, longan pericarp 2-4, hispid arthraxon 1-2, pure mellow wine 3-4, fermented bean curd 3-5, Rice & peanut milk 6-9, milk thistle 1.2-2, Fructus Corni 2-3, lotus root starch 8-10, dark-plum juice 14-16, lard 2-3, kochia scoparia 4-5, purple potato 10-20, celery 7-10, triangular bulrush root 1-2, lemon peel 4-6, frozen bean curd 5-7, goose albumen 20-30, avocado juice 3-4, walnut powder 3-4.
A preparation method for the peppery Broiled River Eel of perfume (or spice), is characterized in that comprising the following steps:
(1) longan pericarp, hispid arthraxon, Fructus Corni, triangular bulrush root, milk thistle, chicken bone, frozen bean curd, lemon peel mixing and water adding are decocted, filter and obtain juice;
(2) eel cleans section of boning, and adds the mixed liquor of dark-plum juice and pure mellow wine, pickled 20-30 minute;
(3) kochia scoparia, celery are cleaned mixing and minced, lard heating burning is melted, and pours the mixture of kochia scoparia and celery into, then pours pickled good sliced eel into, mixes and to stir-fry 4-5 minute, to take the dish out of the pot interior sliced eel afterwards, put into dish and admix lotus root starch with chopstick clamp, stand-by;
(4) get purple potato stripping and slicing, fumigate to ripe with Rice & peanut milk, taking-up is smashed to pieces, and admixes fermented bean curd and step (3) gained eel meat, jointly puts into food steamer, fumigates 20-25 minute with the big fire of step (1) gained juice, takes out the eel meat on food steamer, dries in the air cool stand-by;
(5) by goose albumen, walnut powder, avocado juice mixing and stirring, spread upon step (4) gained eel meat surface, send into oven for baking 10-15 minute, take out, to obtain final product.
Advantage of the present invention is:
Eel of the present invention is through process that is pickled, that stir fry in oil, fumigate, toast, meat is tender and fresh, rich in taste, also there is very high health value, containing indispensable trace elements of human body such as zinc, manganese, chromium in the walnut powder wherein added, hispid arthraxon then can cough-relieving, Dingchuan, long-term edible effectively can improve body immunity, strengthen body disease resistance.
Detailed description of the invention
Embodiment 1
A kind of fragrant peppery Broiled River Eel, is characterized in that what it was made up of the raw material of following weight parts:
Eel 100, chicken bone 8, longan pericarp 4, hispid arthraxon 1, pure mellow wine 4, fermented bean curd 5, Rice & peanut milk 6, milk thistle 1.2, Fructus Corni 3, lotus root starch 8, dark-plum juice 16, lard 2-3, kochia scoparia 5, purple potato 20, celery 10, triangular bulrush root 2, lemon peel 4, frozen bean curd 5, goose albumen 30, avocado juice 3, walnut powder 4.
A preparation method for the peppery Broiled River Eel of perfume (or spice), comprises the following steps:
(1) longan pericarp, hispid arthraxon, Fructus Corni, triangular bulrush root, milk thistle, chicken bone, frozen bean curd, lemon peel mixing and water adding are decocted, filter and obtain juice;
(2) eel cleans section of boning, and adds the mixed liquor of dark-plum juice and pure mellow wine, pickled 20-30 minute;
(3) kochia scoparia, celery are cleaned mixing and minced, lard heating burning is melted, and pours the mixture of kochia scoparia and celery into, then pours pickled good sliced eel into, mixes and to stir-fry 4-5 minute, to take the dish out of the pot interior sliced eel afterwards, put into dish and admix lotus root starch with chopstick clamp, stand-by;
(4) get purple potato stripping and slicing, fumigate to ripe with Rice & peanut milk, taking-up is smashed to pieces, and admixes fermented bean curd and step (3) gained eel meat, jointly puts into food steamer, fumigates 20-25 minute with the big fire of step (1) gained juice, takes out the eel meat on food steamer, dries in the air cool stand-by;
(5) by goose albumen, walnut powder, avocado juice mixing and stirring, spread upon step (4) gained eel meat surface, send into oven for baking 15 minutes, take out, to obtain final product.

Claims (2)

1. the peppery Broiled River Eel of perfume (or spice), is characterized in that what it was made up of the raw material of following weight parts:
Eel 90-100, chicken bone 6-8, longan pericarp 2-4, hispid arthraxon 1-2, pure mellow wine 3-4, fermented bean curd 3-5, Rice & peanut milk 6-9, milk thistle 1.2-2, Fructus Corni 2-3, lotus root starch 8-10, dark-plum juice 14-16, lard 2-3, kochia scoparia 4-5, purple potato 10-20, celery 7-10, triangular bulrush root 1-2, lemon peel 4-6, frozen bean curd 5-7, goose albumen 20-30, avocado juice 3-4, walnut powder 3-4.
2. a preparation method for fragrant peppery Broiled River Eel as claimed in claim 1, is characterized in that comprising the following steps:
(1) longan pericarp, hispid arthraxon, Fructus Corni, triangular bulrush root, milk thistle, chicken bone, frozen bean curd, lemon peel mixing and water adding are decocted, filter and obtain juice;
(2) eel cleans section of boning, and adds the mixed liquor of dark-plum juice and pure mellow wine, pickled 20-30 minute;
(3) kochia scoparia, celery are cleaned mixing and minced, lard heating burning is melted, and pours the mixture of kochia scoparia and celery into, then pours pickled good sliced eel into, mixes and to stir-fry 4-5 minute, to take the dish out of the pot interior sliced eel afterwards, put into dish and admix lotus root starch with chopstick clamp, stand-by;
(4) get purple potato stripping and slicing, fumigate to ripe with Rice & peanut milk, taking-up is smashed to pieces, and admixes fermented bean curd and step (3) gained eel meat, jointly puts into food steamer, fumigates 20-25 minute with the big fire of step (1) gained juice, takes out the eel meat on food steamer, dries in the air cool stand-by;
(5) by goose albumen, walnut powder, avocado juice mixing and stirring, spread upon step (4) gained eel meat surface, send into oven for baking 10-15 minute, take out, to obtain final product.
CN201510115849.8A 2015-03-17 2015-03-17 Spicy baked eel Pending CN104770757A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
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Publications (1)

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CN104770757A true CN104770757A (en) 2015-07-15

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105995651A (en) * 2016-06-08 2016-10-12 福建福铭食品有限公司 Eel food and processing method thereof
CN107440001A (en) * 2017-07-11 2017-12-08 安徽华林食品有限公司 A kind of health care eel is dry and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1220114A (en) * 1998-12-08 1999-06-23 林亚力 Special flavour roasted fish and its preparing method
KR20090058102A (en) * 2007-12-04 2009-06-09 안용섭 Sauce for grilling of eel and grilling method of eel with the sauce
CN103445220A (en) * 2013-06-19 2013-12-18 浙江省海洋开发研究院 Processing technique of multi-flavor roasted eel slice
CN104247965A (en) * 2013-06-29 2014-12-31 赵敏 Baking method for river eel
CN104256715A (en) * 2014-07-10 2015-01-07 安徽日上食品科技有限公司 Purple potato-flavored carbon grilled dried silver fish and preparation method thereof
CN104351844A (en) * 2014-11-06 2015-02-18 毕军 Formula of grilled fish on paper, and preparation technology of formula

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1220114A (en) * 1998-12-08 1999-06-23 林亚力 Special flavour roasted fish and its preparing method
KR20090058102A (en) * 2007-12-04 2009-06-09 안용섭 Sauce for grilling of eel and grilling method of eel with the sauce
CN103445220A (en) * 2013-06-19 2013-12-18 浙江省海洋开发研究院 Processing technique of multi-flavor roasted eel slice
CN104247965A (en) * 2013-06-29 2014-12-31 赵敏 Baking method for river eel
CN104256715A (en) * 2014-07-10 2015-01-07 安徽日上食品科技有限公司 Purple potato-flavored carbon grilled dried silver fish and preparation method thereof
CN104351844A (en) * 2014-11-06 2015-02-18 毕军 Formula of grilled fish on paper, and preparation technology of formula

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105995651A (en) * 2016-06-08 2016-10-12 福建福铭食品有限公司 Eel food and processing method thereof
CN107440001A (en) * 2017-07-11 2017-12-08 安徽华林食品有限公司 A kind of health care eel is dry and preparation method thereof

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Application publication date: 20150715

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