CN105249304A - Green onion flavored Spanish mackerel balls - Google Patents
Green onion flavored Spanish mackerel balls Download PDFInfo
- Publication number
- CN105249304A CN105249304A CN201510823314.6A CN201510823314A CN105249304A CN 105249304 A CN105249304 A CN 105249304A CN 201510823314 A CN201510823314 A CN 201510823314A CN 105249304 A CN105249304 A CN 105249304A
- Authority
- CN
- China
- Prior art keywords
- parts
- spanish mackerel
- green onion
- balls
- spanish
- 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
Links
- 241001622901 Scomberomorus commerson Species 0.000 title claims abstract description 29
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 18
- 241000234282 Allium Species 0.000 title abstract 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 13
- 240000006677 Vicia faba Species 0.000 claims abstract description 13
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 13
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 13
- 235000013405 beer Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- 244000291564 Allium cepa Species 0.000 claims description 24
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 12
- 241000234427 Asparagus Species 0.000 claims description 12
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 12
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 8
- 241000251468 Actinopterygii Species 0.000 abstract description 5
- 235000019688 fish Nutrition 0.000 abstract description 5
- 235000012000 cholesterol Nutrition 0.000 abstract description 4
- 210000004556 brain Anatomy 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 241000206581 Gracilaria Species 0.000 abstract 1
- 241000736066 Scomberomorus Species 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 239000002253 acid Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to green onion flavored Spanish mackerel balls. The green onion flavored Spanish mackerel balls are prepared from the following raw materials in parts by weight: 60-80 parts of Spanish mackerels, 10-20 parts of green onions, 10-20 parts of fat meat, 10-20 parts of gracilaria, 20-40 parts of flour, 10-20 parts of thick broad-bean sauce, 5-15 parts of white granulated sugar, 5-15 parts of rice vinegar, 5-15 parts of beer and 10-20 parts of bean vermicelli. The green onion flavored Spanish mackerel balls are sweet, sour and palatable and have a rich fish flavor; and the green onion flavored Spanish mackerel balls can be used for fitting brain and improving intelligence and lowering cholesterol.
Description
Technical field
The present invention relates to field of food, in particular to the fragrant Spanish mackerel ball of a kind of green onion.
Background technology
Flesh of fish fat content is lower, and mostly is unrighted acid.The fat of the flesh of fish is many to be made up of unrighted acid, and the carbochain of unrighted acid is longer, has the effect reducing cholesterol.Flesh of fish inorganic salts, vitamin content are higher, containing the abundant inorganic salts such as sulphur, phosphorus, calcium, iron.The flesh of fish is also containing a large amount of vitamin A, vitamin D, vitamin B1, niacin, and these are all the nutrients that human body needs.
Summary of the invention
The present invention proposes the fragrant Spanish mackerel ball of a kind of green onion, and sweet and sour taste is with sweet and sour flavor strong, can brain tonic and intelligence development, reduces cholesterol.
For achieving the above object, the invention provides following technical scheme:
The fragrant Spanish mackerel ball of a kind of green onion, calculates according to parts by weight, comprises following raw material:
Spanish mackerel 60-80 part, shallot 10-20 part, fat meat 10-20 part, asparagus 10-20 part, flour 20-40 part, thick broad-bean sauce 10-20 part, white granulated sugar 5-15 part, rice vinegar 5-15 part, beer 5-15 part, bean vermicelli 10-20 part.
Further, calculate according to parts by weight, comprise following raw material:
Spanish mackerel 60 parts, 10 parts, shallot, fat meat 10 parts, asparagus 10 parts, 20 parts, flour, thick broad-bean sauce 10 parts, white granulated sugar 5 parts, rice vinegar 5 parts, beer 5 parts, 10 parts, bean vermicelli.
Further, calculate according to parts by weight, comprise following raw material:
Spanish mackerel 70 parts, 15 parts, shallot, fat meat 15 parts, asparagus 15 parts, 30 parts, flour, thick broad-bean sauce 15 parts, white granulated sugar 10 parts, rice vinegar 10 parts, beer 10 parts, 15 parts, bean vermicelli.
Further, calculate according to parts by weight, comprise following raw material:
Spanish mackerel 80 parts, 20 parts, shallot, fat meat 20 parts, asparagus 20 parts, 40 parts, flour, thick broad-bean sauce 20 parts, white granulated sugar 15 parts, rice vinegar 15 parts, beer 15 parts, 20 parts, bean vermicelli.
Beneficial effect of the present invention is as follows:
1, sweet and sour taste of the present invention is with sweet and sour flavor strong.
2, the present invention can brain tonic and intelligence development, reduces cholesterol.
Detailed description of the invention
Below in conjunction with embodiments of the invention, be clearly and completely described the technical scheme in embodiments of the invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that one of ordinary skilled in the art obtains under the prerequisite not making creative work, all belongs to the scope of protection of the invention.
Embodiment one:
The fragrant Spanish mackerel ball of a kind of green onion, calculates according to parts by weight, comprises following raw material:
Spanish mackerel 60-80 part, shallot 10-20 part, fat meat 10-20 part, asparagus 10-20 part, flour 20-40 part, thick broad-bean sauce 10-20 part, white granulated sugar 5-15 part, rice vinegar 5-15 part, beer 5-15 part, bean vermicelli 10-20 part.
Embodiment two:
The fragrant Spanish mackerel ball of a kind of green onion according to embodiment one, calculates according to parts by weight, comprises following raw material:
Spanish mackerel 60 parts, 10 parts, shallot, fat meat 10 parts, asparagus 10 parts, 20 parts, flour, thick broad-bean sauce 10 parts, white granulated sugar 5 parts, rice vinegar 5 parts, beer 5 parts, 10 parts, bean vermicelli.
Embodiment three:
The fragrant Spanish mackerel ball of a kind of green onion according to embodiment one, calculates according to parts by weight, comprises following raw material:
Spanish mackerel 70 parts, 15 parts, shallot, fat meat 15 parts, asparagus 15 parts, 30 parts, flour, thick broad-bean sauce 15 parts, white granulated sugar 10 parts, rice vinegar 10 parts, beer 10 parts, 15 parts, bean vermicelli.
Embodiment four:
The fragrant Spanish mackerel ball of a kind of green onion according to embodiment one, calculates according to parts by weight, comprises following raw material:
Spanish mackerel 80 parts, 20 parts, shallot, fat meat 20 parts, asparagus 20 parts, 40 parts, flour, thick broad-bean sauce 20 parts, white granulated sugar 15 parts, rice vinegar 15 parts, beer 15 parts, 20 parts, bean vermicelli.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (4)
1. the fragrant Spanish mackerel ball of green onion, is characterized in that, calculate, comprise following raw material according to parts by weight:
Spanish mackerel 60-80 part, shallot 10-20 part, fat meat 10-20 part, asparagus 10-20 part, flour 20-40 part, thick broad-bean sauce 10-20 part, white granulated sugar 5-15 part, rice vinegar 5-15 part, beer 5-15 part, bean vermicelli 10-20 part.
2. the fragrant Spanish mackerel ball of a kind of green onion according to claim 1, is characterized in that, calculate, comprise following raw material according to parts by weight:
Spanish mackerel 60 parts, 10 parts, shallot, fat meat 10 parts, asparagus 10 parts, 20 parts, flour, thick broad-bean sauce 10 parts, white granulated sugar 5 parts, rice vinegar 5 parts, beer 5 parts, 10 parts, bean vermicelli.
3. the fragrant Spanish mackerel ball of a kind of green onion according to claim 1, is characterized in that, calculate, comprise following raw material according to parts by weight:
Spanish mackerel 70 parts, 15 parts, shallot, fat meat 15 parts, asparagus 15 parts, 30 parts, flour, thick broad-bean sauce 15 parts, white granulated sugar 10 parts, rice vinegar 10 parts, beer 10 parts, 15 parts, bean vermicelli.
4. the fragrant Spanish mackerel ball of a kind of green onion according to claim 1, is characterized in that, calculate, comprise following raw material according to parts by weight:
Spanish mackerel 80 parts, 20 parts, shallot, fat meat 20 parts, asparagus 20 parts, 40 parts, flour, thick broad-bean sauce 20 parts, white granulated sugar 15 parts, rice vinegar 15 parts, beer 15 parts, 20 parts, bean vermicelli.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510823314.6A CN105249304A (en) | 2015-11-24 | 2015-11-24 | Green onion flavored Spanish mackerel balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510823314.6A CN105249304A (en) | 2015-11-24 | 2015-11-24 | Green onion flavored Spanish mackerel balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105249304A true CN105249304A (en) | 2016-01-20 |
Family
ID=55089501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510823314.6A Pending CN105249304A (en) | 2015-11-24 | 2015-11-24 | Green onion flavored Spanish mackerel balls |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105249304A (en) |
-
2015
- 2015-11-24 CN CN201510823314.6A patent/CN105249304A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160120 |
|
| WD01 | Invention patent application deemed withdrawn after publication |