CN107307329A - A kind of tea perfume deep-sea eel does - Google Patents
A kind of tea perfume deep-sea eel does Download PDFInfo
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- CN107307329A CN107307329A CN201710562738.0A CN201710562738A CN107307329A CN 107307329 A CN107307329 A CN 107307329A CN 201710562738 A CN201710562738 A CN 201710562738A CN 107307329 A CN107307329 A CN 107307329A
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- eel
- raw material
- jam
- guava
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- 241001122767 Theaceae Species 0.000 title claims description 59
- 239000000843 powder Substances 0.000 claims abstract description 48
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 34
- 244000203593 Piper nigrum Species 0.000 claims abstract description 22
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 22
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 22
- 235000013614 black pepper Nutrition 0.000 claims abstract description 22
- 235000008397 ginger Nutrition 0.000 claims abstract description 22
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 22
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 19
- 235000019498 Walnut oil Nutrition 0.000 claims abstract description 19
- 239000008170 walnut oil Substances 0.000 claims abstract description 19
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 17
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 17
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 17
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 17
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 17
- 239000011718 vitamin C Substances 0.000 claims abstract description 17
- 244000273928 Zingiber officinale Species 0.000 claims abstract 7
- 241000508269 Psidium Species 0.000 claims description 35
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 244000062793 Sorghum vulgare Species 0.000 claims description 25
- 235000019713 millet Nutrition 0.000 claims description 25
- 241000251468 Actinopterygii Species 0.000 claims description 18
- 241000220259 Raphanus Species 0.000 claims description 17
- 235000013599 spices Nutrition 0.000 claims description 15
- 244000298715 Actinidia chinensis Species 0.000 claims description 12
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 12
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 12
- 241000675108 Citrus tangerina Species 0.000 claims description 12
- 235000021028 berry Nutrition 0.000 claims description 12
- 235000002566 Capsicum Nutrition 0.000 claims description 11
- 240000008574 Capsicum frutescens Species 0.000 claims description 11
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 11
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 11
- 244000270834 Myristica fragrans Species 0.000 claims description 11
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 11
- 244000242564 Osmanthus fragrans Species 0.000 claims description 11
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 11
- 244000000231 Sesamum indicum Species 0.000 claims description 11
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 11
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 11
- 244000223014 Syzygium aromaticum Species 0.000 claims description 11
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 11
- 239000001390 capsicum minimum Substances 0.000 claims description 11
- 235000010449 maltitol Nutrition 0.000 claims description 11
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 11
- 229940035436 maltitol Drugs 0.000 claims description 11
- 239000000845 maltitol Substances 0.000 claims description 11
- 239000001702 nutmeg Substances 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000003973 paint Substances 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 239000004576 sand Substances 0.000 claims 2
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 3
- 244000088415 Raphanus sativus Species 0.000 abstract 2
- 241000234314 Zingiber Species 0.000 description 15
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000021110 pickles Nutrition 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 241000252082 Anguilla anguilla Species 0.000 description 3
- 235000013305 food Nutrition 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
- 241000252097 Anguilla australis Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000252100 Conger Species 0.000 description 1
- 240000004638 Dendrobium nobile Species 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 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
- 210000000577 adipose tissue Anatomy 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
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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
-
- 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
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
Abstract
It is dry the invention discloses a kind of tea perfume deep-sea eel, it is made up of the raw material of following weight parts：80 90 parts of eel, 38 parts of puerh tea leaves, 25 parts of pickled radish, 4 10 parts of jam, 13 parts of maltose, 47 parts of ginger slice, 38 parts of cooking wine, 5 12 parts of salt, 3 10 parts of soy sauce, 15 parts of black pepper, 13 parts of vitamin C, 10 20 parts of walnut oil, 28 parts of dendrobe powder, 6 12 parts of honey.The eel of the present invention does, and with eel collocation puerh tea leaves, pickled radish, can not only cover the fishlike smell of eel, also with light tealeaves, taste is original, nutritious；Jam is added in formula, it is not only nutritious, mouthfeel can also be improved, it is deep to be liked by many people, particularly children, it is a kind of high-grade instant bagged product with modern taste；While arrange in pairs or groups dendrobe powder, walnut oil, with good health-care effect；The eel of the present invention does, pollution-free, green and healthy, with very high nutritive value and health value, while preparation method is simple, it is very convenient to operate.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of tea perfume deep-sea eel does.
Background technology
Eel is referred to as common eel, is divided into river eel and conger pile, is rare edible fishes, and nourishing value is high.Fat in common eel body
Fat and carbohydrate content are abundant, come out top in all fish.
The effects such as eel has qi-restoratives blood-nourishing, clearing damp, anti-consumptive disease, is the good of the patients such as prolonged illness, weakness, anaemia, pulmonary tuberculosis
Nutriment.Containing a kind of very rare Lip river gram, Xihe River albumen in common eel body, there is good strong able-bodied kidney, be young husband
Woman, the health food of the elderly.Eel is to be rich in calcareous aquatic products, often edible, can increased blood calcium value, make body
Body is strong.The liver of eel contains abundant vitamin A, is the excellent food of yctalopia people.
Eel in the market does, and majority is to be dried by the raw eel for freezing frost storage a period of time inside storehouse by machine
It is drying into tasting impressively tasteless, in order to keep fresh, also added preservative；Even the eel being processed into by fresh eel
Dried fish, there is also mouthfeel is single, quality is unstable, the shelf-life is short, the technical problem without healthcare function.
The content of the invention
It is an object of the invention to provide a kind of tea perfume deep-sea eel is dry, with asking for solving to propose in above-mentioned background technology
Topic.
To achieve the above object, the present invention provides following technical scheme：
Eel does at a kind of tea perfume deep-sea of the invention, is made up of the raw material of following weight parts：
80-90 parts of eel, 3-8 parts of puerh tea leaves, 2-5 parts of pickled radish, 4-10 parts of jam, 1-3 parts of maltose, ginger slice 4-7
Part, 3-8 parts of cooking wine, 5-12 parts of salt, 3-10 parts of soy sauce, 1-5 parts of black pepper, 1-3 parts of vitamin C, 10-20 parts of walnut oil, the stem of noble dendrobium
2-8 parts of powder, 6-12 parts of honey.
Described spice extract solution is extracted from following raw material：2-5 parts of capsicum, 1-2 parts of Chinese prickly ash, cassia bark 2-
3 parts, 1.5-2.5 parts of spiceleaf, 1-4 parts of cloves, 2-4 parts of sweet osmanthus, 1-4 parts of sesame, 1-3 parts of nutmeg.
The jam is made up of the raw material of following parts by weight：10-15 parts of guava, 3-6 parts of guava bark powder, guava seed
2-4 parts of powder, 3-7 parts of granulated sugar tangerine, 2-8 parts of Kiwi berry, 0.5-1 parts of citric acid, 0.3-1 parts of maltitol, natrium malicum 0.5-1
Part.
The tea perfume deep-sea dry adopt of eel is prepared from the following method, specifically includes following steps:
(1) fresh eel is selected, the dirt on eel surface is cleaned up, slaughtered, is scaled, internal organ, black film, and with clearly
Clean fish body is obtained after water rinsing；
(2) puerh tea leaves of quality better are selected, puerh tea leaves are put into boiling water 2-4 minutes of boiling, after natural cooling,
Millet paste and tea grounds are obtained after separation of solid and liquid；
(3) tea grounds is fitted into Filter-screen bag and obtains tea-bag, and tea-bag is filled in eel tripe；
(4) millet paste must be allocated by millet paste being put into after salt, soy sauce, vitamin C and cooking wine, then add ginger toward allocating in millet paste
Block, is put into allotment millet paste by whole eel and pickles after 2-4 hours, dry the moisture with fish, hang up maltose, air-dry 2~3 small
When；
(5) the tea grounds bag in eel tripe is taken out, pickled radish is minced, appropriate black pepper, dendrobe powder, the fruit of half amount is sprinkled
Sauce, is stirred, then fills in eel tripe, and eel is put into ginger slice on the baking tray for completing tinfoil, pad, and fish body paints walnut
Oil, spice extract solution and soy sauce, sprinkle black pepper, dendrobe powder, and eel is put into baking box, and 250 degree of temperature is baked 15-20 minutes；
Honey and remaining jam are coated with baked eel again；
(6) by the first natural cooling of whole eel after baking, start refrigeration machine, make 20 DEG C of space temperature ＜, using spiral
Formula instant freezer is quick-frozen, it is ensured that product center temperature reach less than -18 DEG C, it is quick-frozen end, it is packaged after be immediately placed in freezer.
A kind of tea perfume deep-sea eel does, and is made up of the raw material of following weight parts：
80 parts of eel, 3 parts of puerh tea leaves, 2 parts of pickled radish, 4 parts of jam, 1 part of maltose, 4 parts of ginger slice, 3 parts of cooking wine, salt 5
Part, 3 parts of soy sauce, 1 part of black pepper, 1 part of vitamin C, 10 parts of walnut oil, 2 parts of dendrobe powder, 6 parts of honey.
Described spice extract solution is extracted from following raw material：2 parts of capsicum, 1 part of Chinese prickly ash, 2 parts of cassia bark, perfume
1.5 parts of leaf, 1 part of cloves, 2 parts of sweet osmanthus, 1 part of sesame, 1 part of nutmeg.
The jam is made up of the raw material of following parts by weight：10 parts of guava, 3 parts of guava bark powder, guava seed powder 2
Part, 3 parts of granulated sugar tangerine, 2 parts of Kiwi berry, 0.5 part of citric acid, 0.3 part of maltitol, 0.5 part of natrium malicum.
A kind of tea perfume deep-sea eel does, and is made up of the raw material of following weight parts：
90 parts of eel, 8 parts of puerh tea leaves, 5 parts of pickled radish, 10 parts of jam, 3 parts of maltose, 7 parts of ginger slice, 8 parts of cooking wine, salt
12 parts, 10 parts of soy sauce, 5 parts of black pepper, 3 parts of vitamin C, 20 parts of walnut oil, 8 parts of dendrobe powder, 12 parts of honey.
Described spice extract solution is extracted from following raw material：5 parts of capsicum, 2 parts of Chinese prickly ash, 3 parts of cassia bark, perfume
2.5 parts of leaf, 4 parts of cloves, 4 parts of sweet osmanthus, 4 parts of sesame, 3 parts of nutmeg.
The jam is made up of the raw material of following parts by weight：15 parts of guava, 6 parts of guava bark powder, guava seed powder 4
Part, 7 parts of granulated sugar tangerine, 8 parts of Kiwi berry, 0.1 part of citric acid, 0.1 part of maltitol, 0.1 part of natrium malicum.
A kind of tea perfume deep-sea eel does, and is made up of the raw material of following weight parts：
85 parts of eel, 5 parts of puerh tea leaves, 3.5 parts of pickled radish, 7 parts of jam, 2 parts of maltose, 5.5 parts of ginger slice, cooking wine 6
Part, 8 parts of salt, 6 parts of soy sauce, 3 parts of black pepper, 2 parts of vitamin C, 15 parts of walnut oil, 5 parts of dendrobe powder, 9 parts of honey.
Described spice extract solution is extracted from following raw material：3.5 parts of capsicum, 1.5 parts of Chinese prickly ash, cassia bark
2.5 parts, 2 parts of spiceleaf, 3 parts of cloves, 3 parts of sweet osmanthus, 2.5 parts of sesame, 2 parts of nutmeg.
The jam is made up of the raw material of following parts by weight：13 parts of guava, 4.5 parts of guava bark powder, guava seed powder 3
Part, 5 parts of granulated sugar tangerine, 5 parts of Kiwi berry, 0.8 part of citric acid, 0.6 part of maltitol, 0.8 part of natrium malicum.
Compared with prior art, the beneficial effects of the invention are as follows：
The eel of the present invention does, and with eel collocation puerh tea leaves, pickled radish, can not only cover the fishlike smell of eel, go back band
There is light tealeaves, taste is original, nutritious；Added in formula in jam, jam add guava, guava bark powder, kind
Pomegranate seed powder, granulated sugar tangerine, Kiwi berry, it is not only nutritious, mouthfeel can also be improved, it is deep by many people, particularly children
Like, be a kind of high-grade instant bagged product with modern taste；Collocation dendrobe powder, walnut oil, are protected with good simultaneously
Strong effect；The eel of the present invention does, pollution-free, green and healthy, with very high nutritive value and health value, while preparation method
Simply, it is very convenient to operate.
Embodiment
With reference to specific embodiment, the present invention is further illustrated.
Embodiment 1
Eel does at a kind of tea perfume deep-sea of the invention, is made up of the raw material of following weight parts：
80 parts of eel, 3 parts of puerh tea leaves, 2 parts of pickled radish, 4 parts of jam, 1 part of maltose, 4 parts of ginger slice, 3 parts of cooking wine, salt 5
Part, 3 parts of soy sauce, 1 part of black pepper, 1 part of vitamin C, 10 parts of walnut oil, 2 parts of dendrobe powder, 6 parts of honey.
Described spice extract solution is extracted from following raw material：2 parts of capsicum, 1 part of Chinese prickly ash, 2 parts of cassia bark, perfume
1.5 parts of leaf, 1 part of cloves, 2 parts of sweet osmanthus, 1 part of sesame, 1 part of nutmeg.
The jam is made up of the raw material of following parts by weight：10 parts of guava, 3 parts of guava bark powder, guava seed powder 2
Part, 3 parts of granulated sugar tangerine, 2 parts of Kiwi berry, 0.5 part of citric acid, 0.3 part of maltitol, 0.5 part of natrium malicum.
The tea perfume deep-sea dry adopt of eel is prepared from the following method, specifically includes following steps:
(1) fresh eel is selected, the dirt on eel surface is cleaned up, slaughtered, is scaled, internal organ, black film, and with clearly
Clean fish body is obtained after water rinsing；
(2) puerh tea leaves of quality better are selected, puerh tea leaves are put into boiling water 2-4 minutes of boiling, after natural cooling,
Millet paste and tea grounds are obtained after separation of solid and liquid；
(3) tea grounds is fitted into Filter-screen bag and obtains tea-bag, and tea-bag is filled in eel tripe；
(4) millet paste must be allocated by millet paste being put into after salt, soy sauce, vitamin C and cooking wine, then add ginger toward allocating in millet paste
Block, is put into allotment millet paste by whole eel and pickles after 2-4 hours, dry the moisture with fish, hang up maltose, air-dry 2~3 small
When；
(5) the tea grounds bag in eel tripe is taken out, pickled radish is minced, appropriate black pepper, dendrobe powder, the fruit of half amount is sprinkled
Sauce, is stirred, then fills in eel tripe, and eel is put into ginger slice on the baking tray for completing tinfoil, pad, and fish body paints walnut
Oil, spice extract solution and soy sauce, sprinkle black pepper, dendrobe powder, and eel is put into baking box, and 250 degree of temperature is baked 15-20 minutes；
Honey and remaining jam are coated with baked eel again；
(6) by the first natural cooling of whole eel after baking, start refrigeration machine, make 20 DEG C of space temperature ＜, using spiral
Formula instant freezer is quick-frozen, it is ensured that product center temperature reach less than -18 DEG C, it is quick-frozen end, it is packaged after be immediately placed in freezer.
Embodiment 2
Eel does at a kind of tea perfume deep-sea of the invention, is made up of the raw material of following weight parts：
90 parts of eel, 8 parts of puerh tea leaves, 5 parts of pickled radish, 10 parts of jam, 3 parts of maltose, 7 parts of ginger slice, 8 parts of cooking wine, salt
12 parts, 10 parts of soy sauce, 5 parts of black pepper, 3 parts of vitamin C, 20 parts of walnut oil, 8 parts of dendrobe powder, 12 parts of honey.
Described spice extract solution is extracted from following raw material：5 parts of capsicum, 2 parts of Chinese prickly ash, 3 parts of cassia bark, perfume
2.5 parts of leaf, 4 parts of cloves, 4 parts of sweet osmanthus, 4 parts of sesame, 3 parts of nutmeg.
The jam is made up of the raw material of following parts by weight：15 parts of guava, 6 parts of guava bark powder, guava seed powder 4
Part, 7 parts of granulated sugar tangerine, 8 parts of Kiwi berry, 0.1 part of citric acid, 0.1 part of maltitol, 0.1 part of natrium malicum.
The tea perfume deep-sea dry adopt of eel is prepared from the following method, specifically includes following steps:
(1) fresh eel is selected, the dirt on eel surface is cleaned up, slaughtered, is scaled, internal organ, black film, and with clearly
Clean fish body is obtained after water rinsing；
(2) puerh tea leaves of quality better are selected, puerh tea leaves are put into boiling water 2-4 minutes of boiling, after natural cooling,
Millet paste and tea grounds are obtained after separation of solid and liquid；
(3) tea grounds is fitted into Filter-screen bag and obtains tea-bag, and tea-bag is filled in eel tripe；
(4) millet paste must be allocated by millet paste being put into after salt, soy sauce, vitamin C and cooking wine, then add ginger toward allocating in millet paste
Block, is put into allotment millet paste by whole eel and pickles after 2-4 hours, dry the moisture with fish, hang up maltose, air-dry 2~3 small
When；
(5) the tea grounds bag in eel tripe is taken out, pickled radish is minced, appropriate black pepper, dendrobe powder, the fruit of half amount is sprinkled
Sauce, is stirred, then fills in eel tripe, and eel is put into ginger slice on the baking tray for completing tinfoil, pad, and fish body paints walnut
Oil, spice extract solution and soy sauce, sprinkle black pepper, dendrobe powder, and eel is put into baking box, and 250 degree of temperature is baked 15-20 minutes；
Honey and remaining jam are coated with baked eel again；
(6) by the first natural cooling of whole eel after baking, start refrigeration machine, make 20 DEG C of space temperature ＜, using spiral
Formula instant freezer is quick-frozen, it is ensured that product center temperature reach less than -18 DEG C, it is quick-frozen end, it is packaged after be immediately placed in freezer.
Embodiment 3
Eel does at a kind of tea perfume deep-sea of the invention, is made up of the raw material of following weight parts：
85 parts of eel, 5 parts of puerh tea leaves, 3.5 parts of pickled radish, 7 parts of jam, 2 parts of maltose, 5.5 parts of ginger slice, cooking wine 6
Part, 8 parts of salt, 6 parts of soy sauce, 3 parts of black pepper, 2 parts of vitamin C, 15 parts of walnut oil, 5 parts of dendrobe powder, 9 parts of honey.
Described spice extract solution is extracted from following raw material：3.5 parts of capsicum, 1.5 parts of Chinese prickly ash, cassia bark
2.5 parts, 2 parts of spiceleaf, 3 parts of cloves, 3 parts of sweet osmanthus, 2.5 parts of sesame, 2 parts of nutmeg.
The jam is made up of the raw material of following parts by weight：13 parts of guava, 4.5 parts of guava bark powder, guava seed powder 3
Part, 5 parts of granulated sugar tangerine, 5 parts of Kiwi berry, 0.8 part of citric acid, 0.6 part of maltitol, 0.8 part of natrium malicum.
The tea perfume deep-sea dry adopt of eel is prepared from the following method, specifically includes following steps:
(1) fresh eel is selected, the dirt on eel surface is cleaned up, slaughtered, is scaled, internal organ, black film, and with clearly
Clean fish body is obtained after water rinsing；
(2) puerh tea leaves of quality better are selected, puerh tea leaves are put into boiling water 2-4 minutes of boiling, after natural cooling,
Millet paste and tea grounds are obtained after separation of solid and liquid；
(3) tea grounds is fitted into Filter-screen bag and obtains tea-bag, and tea-bag is filled in eel tripe；
(4) millet paste must be allocated by millet paste being put into after salt, soy sauce, vitamin C and cooking wine, then add ginger toward allocating in millet paste
Block, is put into allotment millet paste by whole eel and pickles after 2-4 hours, dry the moisture with fish, hang up maltose, air-dry 2~3 small
When；
(5) the tea grounds bag in eel tripe is taken out, pickled radish is minced, appropriate black pepper, dendrobe powder, the fruit of half amount is sprinkled
Sauce, is stirred, then fills in eel tripe, and eel is put into ginger slice on the baking tray for completing tinfoil, pad, and fish body paints walnut
Oil, spice extract solution and soy sauce, sprinkle black pepper, dendrobe powder, and eel is put into baking box, and 250 degree of temperature is baked 15-20 minutes；
Honey and remaining jam are coated with baked eel again；
(6) by the first natural cooling of whole eel after baking, start refrigeration machine, make 20 DEG C of space temperature ＜, using spiral
Formula instant freezer is quick-frozen, it is ensured that product center temperature reach less than -18 DEG C, it is quick-frozen end, it is packaged after be immediately placed in freezer.
Claims (6)
1. a kind of tea perfume deep-sea eel does, it is characterised in that be made up of the raw material of following weight parts：
80-90 parts of eel, 3-8 parts of puerh tea leaves, 2-5 parts of pickled radish, 4-10 parts of jam, 1-3 parts of maltose, 4-7 parts of ginger slice,
3-8 parts of cooking wine, 5-12 parts of salt, 3-10 parts of soy sauce, 1-5 parts of black pepper, 1-3 parts of vitamin C, 10-20 parts of walnut oil, dendrobe powder
2-8 parts, 6-12 parts of honey；
Described spice extract solution is extracted from following raw material：2-5 parts of capsicum, 1-2 parts of Chinese prickly ash, 2-3 parts of cassia bark,
1.5-2.5 parts of spiceleaf, 1-4 parts of cloves, 2-4 parts of sweet osmanthus, 1-4 parts of sesame, 1-3 parts of nutmeg.
2. a kind of tea perfume deep-sea eel according to claim 1 does, it is characterised in that the jam is by following parts by weight
Raw material is made：10-15 parts of guava, 3-6 parts of guava bark powder, 2-4 parts of guava seed powder, 3-7 parts of granulated sugar tangerine, Kiwi berry 2-8
Part, 0.5-1 parts of citric acid, 0.3-1 parts of maltitol, 0.5-1 parts of natrium malicum.
3. a kind of tea perfume deep-sea eel according to claim 1 is done, it is characterised in that tea perfume deep-sea eel is dry to be used
Following method is prepared from, and specifically includes following steps:
(1) fresh eel is selected, the dirt on eel surface is cleaned up, slaughtered, is scaled, internal organ, black film, and is floated with clear water
Clean fish body is obtained after washing；
(2) puerh tea leaves of quality better are selected, puerh tea leaves are put into boiling water 2-4 minutes of boiling, after natural cooling, solid-liquid
Millet paste and tea grounds are obtained after separation；
(3) tea grounds is fitted into Filter-screen bag and obtains tea-bag, and tea-bag is filled in eel tripe；
(4) millet paste must be allocated by millet paste being put into after salt, soy sauce, vitamin C and cooking wine, then toward addition ginger block in allotment millet paste, will
Whole eel is put into allotment millet paste and pickled after 2-4 hours, dries the moisture with fish, hangs up maltose, air-dries 2~3 hours；
(5) the tea grounds bag in eel tripe is taken out, pickled radish is minced, appropriate black pepper, dendrobe powder, the jam of half amount is sprinkled, stirs
Mix uniform, then fill in eel tripe, eel is put into ginger slice on the baking tray for completing tinfoil, pad, it is pungent that fish body paints walnut oil, perfume
Expect extract solution and soy sauce, sprinkle black pepper, dendrobe powder, eel is put into baking box, 250 degree of temperature is baked 15-20 minutes；Again roasting
Honey and remaining jam are coated with good eel；
(6) by the first natural cooling of whole eel after baking, start refrigeration machine, make 20 DEG C of space temperature ＜, using spiral speed
Jelly machine is quick-frozen, it is ensured that product center temperature reach less than -18 DEG C, it is quick-frozen end, it is packaged after be immediately placed in freezer.
4. a kind of tea perfume deep-sea eel according to claim 2 does, it is characterised in that by the raw material system of following weight parts
Into：
80 parts of eel, 3 parts of puerh tea leaves, 2 parts of pickled radish, 4 parts of jam, 1 part of maltose, 4 parts of ginger slice, 3 parts of cooking wine, 5 parts of salt,
3 parts of soy sauce, 1 part of black pepper, 1 part of vitamin C, 10 parts of walnut oil, 2 parts of dendrobe powder, 6 parts of honey；
Described spice extract solution is extracted from following raw material：2 parts of capsicum, 1 part of Chinese prickly ash, 2 parts of cassia bark, spiceleaf
1.5 parts, 1 part of cloves, 2 parts of sweet osmanthus, 1 part of sesame, 1 part of nutmeg；
The jam is made up of the raw material of following parts by weight：10 parts of guava, 3 parts of guava bark powder, 2 parts of guava seed powder, sand
Sugared 3 parts of tangerine, 2 parts of Kiwi berry, 0.5 part of citric acid, 0.3 part of maltitol, 0.5 part of natrium malicum.
5. a kind of tea perfume deep-sea eel according to claim 2 does, it is characterised in that by the raw material system of following weight parts
Into：
90 parts of eel, 8 parts of puerh tea leaves, 5 parts of pickled radish, 10 parts of jam, 3 parts of maltose, 7 parts of ginger slice, 8 parts of cooking wine, salt 12
Part, 10 parts of soy sauce, 5 parts of black pepper, 3 parts of vitamin C, 20 parts of walnut oil, 8 parts of dendrobe powder, 12 parts of honey；
Described spice extract solution is extracted from following raw material：5 parts of capsicum, 2 parts of Chinese prickly ash, 3 parts of cassia bark, spiceleaf
2.5 parts, 4 parts of cloves, 4 parts of sweet osmanthus, 4 parts of sesame, 3 parts of nutmeg；
The jam is made up of the raw material of following parts by weight：15 parts of guava, 6 parts of guava bark powder, 4 parts of guava seed powder, sand
Sugared 7 parts of tangerine, 8 parts of Kiwi berry, 0.1 part of citric acid, 0.1 part of maltitol, 0.1 part of natrium malicum.
6. a kind of tea perfume deep-sea eel according to claim 1 does, it is characterised in that by the raw material system of following weight parts
Into：
85 parts of eel, 5 parts of puerh tea leaves, 3.5 parts of pickled radish, 7 parts of jam, 2 parts of maltose, 5.5 parts of ginger slice, 6 parts of cooking wine, salt 8
Part, 6 parts of soy sauce, 3 parts of black pepper, 2 parts of vitamin C, 15 parts of walnut oil, 5 parts of dendrobe powder, 9 parts of honey；
Described spice extract solution is extracted from following raw material：3.5 parts of capsicum, 1.5 parts of Chinese prickly ash, 2.5 parts of cassia bark,
2 parts of spiceleaf, 3 parts of cloves, 3 parts of sweet osmanthus, 2.5 parts of sesame, 2 parts of nutmeg；
The jam is made up of the raw material of following parts by weight：13 parts of guava, 4.5 parts of guava bark powder, 3 parts of guava seed powder,
5 parts of granulated sugar tangerine, 5 parts of Kiwi berry, 0.8 part of citric acid, 0.6 part of maltitol, 0.8 part of natrium malicum.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109938297A (en) * | 2019-04-08 | 2019-06-28 | 李建华 | A kind of Mount Huang Mao Fengyu and preparation method thereof |
Citations (4)
| 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 |
| CN106343384A (en) * | 2016-08-25 | 2017-01-25 | 苍梧县金福六堡茶有限公司 | Method for processing tea-flavored squab |
| CN106343385A (en) * | 2016-08-25 | 2017-01-25 | 苍梧县金福六堡茶有限公司 | Processing method of Liupao-tea-flavor roast duck |
| CN106360441A (en) * | 2016-08-25 | 2017-02-01 | 苍梧县金福六堡茶有限公司 | Processing method of grilled squid having Liupu tea fragrance |
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Patent Citations (4)
| 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 |
| CN106343384A (en) * | 2016-08-25 | 2017-01-25 | 苍梧县金福六堡茶有限公司 | Method for processing tea-flavored squab |
| CN106343385A (en) * | 2016-08-25 | 2017-01-25 | 苍梧县金福六堡茶有限公司 | Processing method of Liupao-tea-flavor roast duck |
| CN106360441A (en) * | 2016-08-25 | 2017-02-01 | 苍梧县金福六堡茶有限公司 | Processing method of grilled squid having Liupu tea fragrance |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938297A (en) * | 2019-04-08 | 2019-06-28 | 李建华 | A kind of Mount Huang Mao Fengyu and preparation method thereof |
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Application publication date: 20171103 |