CN104905309A - Sauced pickled eels - Google Patents

Abstract

The invention discloses sauced pickled eels. The sauced pickled eels consist of the following raw materials in parts by weight: 1-2 parts of nanmu bark, 1-2 parts of subopposite milkwort herb, 10-14 parts of sweet fermented flour paste, 100-110 parts of eels, 2-3 parts of oyster sauce, 6-10 parts of glutinous rice flour, 2-3 parts of crystal sugar, 1-2 parts of birdsfoot, 4-7 parts of sesame seed, 6-8 parts of soy sauce, 4-7 parts of banana pulp, 3-4 parts of barbary wolfberry fruit pulp, 7-9 parts of quail egg liquid, 8-13 parts of silybum marianum, 2-3 parts of lily petals, 4-6 parts of three-colored amaranth, 2-3 parts of Japanese tripterospermum herb, 3-5 parts of canned sweet water, 6-8 parts of roasted sweet potatoes and 4-5 parts of pomegranate seed powder. The eels disclosed by the invention are pickled, smoked, steamed, fried and cooked, eel meat is tender and fresh, the mouth feel is rich, the prepared eels have rich sauce fragrance, and the quality guarantee period is long; the eels are convenient to eat; the eels also have very high health care value, the three-colored amaranth and the subopposite milkwort herb which are added to the eels both have the effect of clearing heat, and the nanmu bark can warm the stomach, so that if the eels are eaten for a long term, the eels can effectively improve the immunity of a human body and improve a health state.

Description

A kind of sauce perfume (or spice) salts down eel

Technical field

The present invention relates generally to field of food, particularly relates to a kind of sauce perfume (or spice) and to salt down 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 sauce perfume (or spice) and salts down eel.

The present invention is achieved by the following technical solutions:

A kind of sauce perfume (or spice) salts down eel, and it is made up of the raw material of following weight parts:

Nanmu bark 1-2, subopposite milkwort herb 1-2, sweet fermented flour sauce 10-14, eel 100-110, oyster sauce 2-3, glutinous rice flour 6-10, rock sugar 2-3, Birdfoot 1-2, sesame 4-7, soy sauce 6-8, banana pulp 4-7, the fruit of Chinese wolfberry slurry 3-4, Quail Egg Powder 7-9, milk thistle 8-13, lily petal 2-3, three-coloured amaranth 4-6, japanese tripterospermum herb 2-3, can syrup 3-5, roasted pachyrhizus 6-8, pomegranate seed powder 4-5.

A preparation method for the fragrant eel that salts down of sauce as claimed in claim 1, is characterized in that comprising the following steps:

(1) by nanmu bark, subopposite milkwort herb, Birdfoot, japanese tripterospermum herb, milk thistle, rock sugar mixing, with concentrated after the flooding of 8-10 times amount, filter and obtain Chinese medicine juice;

(2) three-coloured amaranth, lily petal are cleaned, after draining, put into dish, add the mixture of glutinous rice flour and the Quail Egg Powder stirred, then be placed in oil cauldron and fry 1-2 minute, take out, drain oil, shred stand-by;

(3) eel is cleaned section, admix the mixture of soy sauce and oyster sauce, multi-salting 20-30 minute, admix step (2) gained material after taking-up, be jointly placed in food steamer, fumigate 20-25 minute with Chinese medicine juice big fire, take out eel sliced meat, stand-by;

(4) banana pulp, roasted pachyrhizus are starched to mix with the fruit of Chinese wolfberry smash to pieces, obtain fruital and stick with paste; Sesame, pomegranate seed powder are mixed into pot and fry fragrant, takes out common abrasive dust stand-by; Sweet fermented flour sauce is poured in pot, add can syrup, heat and add sesame pomegranate seed powder, obtain dip;

(5) step (3) gained eel is added dip, pour in pot, add the mixing of a small amount of water and decoct 10-15 minute, take out material in pot, evenly brush fruital and stick with paste, to obtain final product.

Advantage of the present invention is:

Eel of the present invention is through process that is pickled, stifling, that decoct, meat is tender and fresh, rich in taste, has dense sauce fragrance, long shelf-life, instant, also have very high health value, the three-coloured amaranth wherein added and subopposite milkwort herb all have the effect of heat-clearing, and nanmu bark then can warm up stomach, eel of the present invention is edible for a long time effectively can improve Abwehrkraft des Koepers, promotion health state.

Detailed description of the invention

Embodiment 1

A kind of sauce perfume (or spice) salts down eel, it is characterized in that what it was made up of the raw material of following weight parts:

Nanmu bark 2, subopposite milkwort herb 2, sweet fermented flour sauce 14, eel 110, oyster sauce 2, glutinous rice flour 10, rock sugar 3, Birdfoot 2, sesame 4, soy sauce 8, banana pulp 7, fruit of Chinese wolfberry slurry 4, Quail Egg Powder 7, milk thistle 13, lily petal 3, three-coloured amaranth 6, japanese tripterospermum herb 3, can syrup 5, roasted pachyrhizus 6, pomegranate seed powder 5.

A preparation method for the fragrant eel that salts down of sauce, is characterized in that comprising the following steps:

(1) by nanmu bark, subopposite milkwort herb, Birdfoot, japanese tripterospermum herb, milk thistle, rock sugar mixing, with concentrated after the flooding of 10 times amount, filter and obtain Chinese medicine juice;

(2) three-coloured amaranth, lily petal are cleaned, after draining, put into dish, add the mixture of glutinous rice flour and the Quail Egg Powder stirred, then be placed in oil cauldron frying 2 minutes, take out, drain oil, shred stand-by;

(3) eel is cleaned section, admix the mixture of soy sauce and oyster sauce, multi-salting 30 minutes, admix step (2) gained material after taking-up, be jointly placed in food steamer, with stifling 25 minutes of Chinese medicine juice big fire, take out eel sliced meat, stand-by;

(4) banana pulp, roasted pachyrhizus are starched to mix with the fruit of Chinese wolfberry smash to pieces, obtain fruital and stick with paste; Sesame, pomegranate seed powder are mixed into pot and fry fragrant, takes out common abrasive dust stand-by; Sweet fermented flour sauce is poured in pot, add can syrup, heat and add sesame pomegranate seed powder, obtain dip;

(5) step (3) gained eel is added dip, pour in pot, add a small amount of water mixing decoction 15 minutes, take out material in pot, evenly brush fruital and stick with paste, to obtain final product.

Claims (2)

1. sauce perfume (or spice) salts down an eel, it is characterized in that what it was made up of the raw material of following weight parts:

Nanmu bark 1-2, subopposite milkwort herb 1-2, sweet fermented flour sauce 10-14, eel 100-110, oyster sauce 2-3, glutinous rice flour 6-10, rock sugar 2-3, Birdfoot 1-2, sesame 4-7, soy sauce 6-8, banana pulp 4-7, the fruit of Chinese wolfberry slurry 3-4, Quail Egg Powder 7-9, milk thistle 8-13, lily petal 2-3, three-coloured amaranth 4-6, japanese tripterospermum herb 2-3, can syrup 3-5, roasted pachyrhizus 6-8, pomegranate seed powder 4-5.

2. a preparation method for the fragrant eel that salts down of sauce as claimed in claim 1, is characterized in that comprising the following steps:

(1) by nanmu bark, subopposite milkwort herb, Birdfoot, japanese tripterospermum herb, milk thistle, rock sugar mixing, with concentrated after the flooding of 8-10 times amount, filter and obtain Chinese medicine juice;

(2) three-coloured amaranth, lily petal are cleaned, after draining, put into dish, add the mixture of glutinous rice flour and the Quail Egg Powder stirred, then be placed in oil cauldron and fry 1-2 minute, take out, drain oil, shred stand-by;

(3) eel is cleaned section, admix the mixture of soy sauce and oyster sauce, multi-salting 20-30 minute, admix step (2) gained material after taking-up, be jointly placed in food steamer, fumigate 20-25 minute with Chinese medicine juice big fire, take out eel sliced meat, stand-by;

(4) banana pulp, roasted pachyrhizus are starched to mix with the fruit of Chinese wolfberry smash to pieces, obtain fruital and stick with paste; Sesame, pomegranate seed powder are mixed into pot and fry fragrant, takes out common abrasive dust stand-by; Sweet fermented flour sauce is poured in pot, add can syrup, heat and add sesame pomegranate seed powder, obtain dip;

(5) step (3) gained eel is added dip, pour in pot, add the mixing of a small amount of water and decoct 10-15 minute, take out material in pot, evenly brush fruital and stick with paste, to obtain final product.