CN115568564A - Sauced shredded eel pickling formula and preparation method thereof - Google Patents
Sauced shredded eel pickling formula and preparation method thereof Download PDFInfo
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- CN115568564A CN115568564A CN202211293200.1A CN202211293200A CN115568564A CN 115568564 A CN115568564 A CN 115568564A CN 202211293200 A CN202211293200 A CN 202211293200A CN 115568564 A CN115568564 A CN 115568564A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000005554 pickling Methods 0.000 title claims description 14
- 238000009472 formulation Methods 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 239000008213 purified water Substances 0.000 claims abstract description 11
- 235000021419 vinegar Nutrition 0.000 claims abstract description 11
- 239000000052 vinegar Substances 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 244000068988 Glycine max Species 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 6
- 241000237502 Ostreidae Species 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 235000020636 oyster Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 6
- 241000234282 Allium Species 0.000 claims abstract 4
- 238000000034 method Methods 0.000 claims description 12
- 241000252073 Anguilliformes Species 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 238000003307 slaughter Methods 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 description 8
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 244000287353 Crassocephalum crepidioides Species 0.000 description 1
- 206010016322 Feeling abnormal Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000145637 Lepturus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000157886 Monopterus Species 0.000 description 1
- 241000158704 Monopterus albus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000270295 Serpentes Species 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 235000009566 rice Nutrition 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
- 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
- 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
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- 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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a sauce-flavor shredded eel curing formula and a preparation method thereof, and the sauce-flavor shredded eel curing formula is characterized by comprising the following steps: the feed is prepared from the following raw materials in parts by weight: 50-70 parts of eel, 2-5 parts of cooking wine, 5-10 parts of vinegar, 10-15 parts of fermented soya beans, 5-10 parts of red oil, 5-8 parts of onion, 10-20 parts of salt, 2-5 parts of light soy sauce, 3-6 parts of oyster sauce, 2-5 parts of onion sections, 2-4 parts of ginger, 3-6 parts of garlic, 1-3 parts of white sugar and 80-100 parts of purified water. The invention has the following advantages: the invention prepares the finless eel into the pickled food which can be eaten at any time and can be stored for a long time, and the finless eel is fished out after being blanched in water for 30 seconds, so that the finless eel is softer in meat and better in taste.
Description
Technical Field
The invention relates to the technical field of eel production, and particularly relates to a sauce-flavor shredded eel pickling formula and a preparation method thereof.
Background
The eel is also called Monopterus albus, and is combined with animals of Monopterus of gill family, and the eel body is similar to snake and cylindrical. Thick head and thin tail, a smooth mucosa protective layer on the surface, and yellow brown color. Distributed in southeast Asia, china, west Korea, southern Japan, etc. The water-retaining agent can live on the bottom layer of muddy water in rice fields, rivers, streams, ponds and the like.
The finless eel is not only a good dish on the table, but also has certain medicinal value on meat, blood, head and skin. The finless eel has the effects of enriching blood, tonifying qi, diminishing inflammation, disinfecting, removing rheumatism and the like, so the finless eel is popular with the public.
However, most of the existing re-eating methods of finless eels are eaten as soon as they are made, and a pickled eel which can be eaten at any time and can be preserved for a long time is lacked.
Disclosure of Invention
The invention aims to solve the technical problem that the existing eel production method cannot realize long-term preservation and eating at any time and any place, and provides a sauce-flavor shredded eel pickling formula and a preparation method thereof.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a sauced shredded eel pickling formula and a preparation method thereof are prepared from the following raw materials in parts by weight:
50-70 parts of eel, 2-5 parts of cooking wine, 5-10 parts of vinegar, 10-15 parts of fermented soya beans, 5-10 parts of red oil, 5-8 parts of onion, 10-20 parts of salt, 2-5 parts of light soy sauce, 3-6 parts of oyster sauce, 2-5 parts of onion sections, 2-4 parts of ginger, 3-6 parts of garlic, 1-3 parts of white sugar and 80-100 parts of purified water.
A method for pickling sauced shredded eels comprises the following steps:
the method comprises the following steps: slaughtering live eel, spreading salt and white vinegar, kneading, and removing head and tail;
step two: placing shredded Monopteri albi in a basin, adding cooking wine, herba Alii Fistulosi segments and rhizoma Zingiberis recens slices, stirring, placing herba Alii Fistulosi segments and rhizoma Zingiberis recens slices in Monopteri albi body, and standing for 10-20min;
step three: taking out the eel from the pot, boiling the water, putting the eel in the step two, blanching the water for 30 seconds, and taking out the eel for later use;
step four: slicing the blanched eel to remove bones, and finally shredding the eel;
step five: taking out the pot, adding semen Sojae Preparatum and red oil, parching, adding Bulbus Allii Cepae and Bulbus Allii, parching, adding light oil, and adding purified water;
step six: putting the soup obtained in the fifth step into a jar and cooling to room temperature;
step seven: and (5) placing the eel obtained in the fourth step into the jar obtained in the sixth step, adding white sugar and salt, and sealing.
The invention has the following advantages: the invention prepares the finless eel into the pickled food which can be eaten at any time and can be stored for a long time, and the finless eel is fished out after being blanched in water for 30 seconds, so that the finless eel is softer in meat and better in taste.
Detailed Description
The present invention will be described in further detail with reference to examples.
Embodiment 1, a sauce-flavor shredded eel pickling formula and a preparation method thereof are prepared from the following raw materials in parts by weight:
60 parts of eel, 5 parts of cooking wine, 9 parts of vinegar, 14 parts of fermented soya beans, 9 parts of red oil, 7 parts of onion, 16 parts of salt, 5 parts of light soy sauce, 5 parts of oyster sauce, 4 parts of onion sections, 3 parts of ginger, 6 parts of garlic, 3 parts of white sugar and 95 parts of purified water.
A method for pickling sauced shredded eels comprises the following steps:
the method comprises the following steps: slaughtering live eel, spreading a little salt and white vinegar, kneading, and removing head and tail;
step two: placing shredded Monopteri albi in a basin, adding cooking wine, herba Alii Fistulosi segments and rhizoma Zingiberis recens slices, stirring, placing herba Alii Fistulosi segments and rhizoma Zingiberis recens slices in Monopteri albi body, and standing for 10-20min;
step three: taking out the eel from the pot, boiling the water, putting the eel in the step two, blanching the water for 30 seconds, and taking out the eel for later use;
step four: slicing the water-scalded eel to remove bones, and finally shredding the eel;
step five: heating oil, adding semen Sojae Preparatum and red oil, parching, adding Bulbus Allii Cepae and Bulbus Allii, parching, adding light soy sauce, and adding purified water;
step six: putting the soup obtained in the fifth step into a jar and cooling to room temperature;
step seven: and (5) placing the eel obtained in the fourth step into the jar in the sixth step, adding white sugar and salt, and sealing.
A sauce-flavor shredded eel pickling formula and a preparation method thereof are prepared from the following raw materials in parts by weight:
50 parts of eel, 2 parts of cooking wine, 5 parts of vinegar, 13 parts of fermented soya beans, 6 parts of red oil, 6 parts of onion, 12 parts of salt, 3 parts of light soy sauce, 3 parts of oyster sauce, 3 parts of shallot segments, 2 parts of ginger, 5 parts of garlic, 2 parts of white sugar and 85 parts of purified water.
A method for pickling sauced shredded eels comprises the following steps:
the method comprises the following steps: slaughtering live eel, spreading a little salt and white vinegar, kneading, and removing head and tail;
step two: placing shredded Monopteri albi in a basin, adding cooking wine, herba Alii Fistulosi segments and rhizoma Zingiberis recens slices, stirring, placing herba Alii Fistulosi segments and rhizoma Zingiberis recens slices in Monopteri albi body, and standing for 10-20min;
step three: taking out the eel from the pot, boiling the water, putting the eel in the step two, blanching the water for 30 seconds, and taking out the eel for later use;
step four: slicing the water-scalded eel to remove bones, and finally shredding the eel;
step five: heating oil, adding semen Sojae Preparatum and red oil, parching, adding Bulbus Allii Cepae and Bulbus Allii, parching, adding light soy sauce, and adding purified water;
step six: putting the soup obtained in the fifth step into a jar and cooling to room temperature;
step seven: and (5) placing the eel obtained in the fourth step into the jar obtained in the sixth step, adding white sugar and salt, and sealing.
A sauced shredded eel pickling formula and a preparation method thereof are prepared from the following raw materials in parts by weight:
56 parts of eel, 3 parts of cooking wine, 7 parts of vinegar, 13 parts of fermented soya beans, 6 parts of red oil, 7 parts of onion, 15 parts of salt, 4 parts of light soy sauce, 5 parts of oyster sauce, 3 parts of onion sections, 4 parts of ginger, 5 parts of garlic, 3 parts of white sugar and 90 parts of purified water.
A method for pickling sauced shredded eels comprises the following steps:
the method comprises the following steps: slaughtering live eel, spreading a little salt and white vinegar, kneading, and removing head and tail;
step two: placing shredded Monopteri albi in a basin, adding cooking wine, herba Alii Fistulosi segments and rhizoma Zingiberis recens slices, stirring, placing herba Alii Fistulosi segments and rhizoma Zingiberis recens slices in Monopteri albi body, and standing for 10-20min;
step three: taking out the eel from the pot, boiling the water, adding the eel obtained in the second step, blanching the water for 30 seconds, and taking out the eel for later use;
step four: slicing the blanched eel to remove bones, and finally shredding the eel;
step five: heating oil, adding semen Sojae Preparatum and red oil, parching, adding Bulbus Allii Cepae and Bulbus Allii, parching, adding light soy sauce, and adding purified water;
step six: putting the soup obtained in the fifth step into a jar and cooling to room temperature;
step seven: and (5) placing the eel obtained in the fourth step into the jar obtained in the sixth step, adding white sugar and salt, and sealing.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (2)
1. A sauce-flavor shredded eel pickling formula and a preparation method thereof are characterized in that: the feed is prepared from the following raw materials in parts by weight:
50-70 parts of eel, 2-5 parts of cooking wine, 5-10 parts of vinegar, 10-15 parts of fermented soya beans, 5-10 parts of red oil, 5-8 parts of onion, 10-20 parts of salt, 2-5 parts of light soy sauce, 3-6 parts of oyster sauce, 2-5 parts of onion sections, 2-4 parts of ginger, 3-6 parts of garlic, 1-3 parts of white sugar and 80-100 parts of purified water.
2. A method for pickling sauced shredded eels is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: slaughtering live eel, spreading salt and white vinegar, kneading, and removing head and tail;
step two: placing shredded Monopteri albi in a basin, adding cooking wine, herba Alii Fistulosi segments and rhizoma Zingiberis recens slices, stirring, placing herba Alii Fistulosi segments and rhizoma Zingiberis recens slices in Monopteri albi body, and standing for 10-20min;
step three: taking out the eel from the pot, boiling the water, putting the eel in the step two, blanching the water for 30 seconds, and taking out the eel for later use;
step four: slicing the blanched eel to remove bones, and finally shredding the eel;
step five: heating oil, adding semen Sojae Preparatum and red oil, parching, adding Bulbus Allii Cepae and Bulbus Allii, parching, adding light soy sauce, and adding purified water;
step six: putting the soup obtained in the fifth step into a jar, and cooling to room temperature;
step seven: and (5) placing the eel obtained in the fourth step into the jar in the sixth step, adding white sugar and salt, and sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211293200.1A CN115568564A (en) | 2022-10-21 | 2022-10-21 | Sauced shredded eel pickling formula and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211293200.1A CN115568564A (en) | 2022-10-21 | 2022-10-21 | Sauced shredded eel pickling formula and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115568564A true CN115568564A (en) | 2023-01-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211293200.1A Pending CN115568564A (en) | 2022-10-21 | 2022-10-21 | Sauced shredded eel pickling formula and preparation method thereof |
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| Country | Link |
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| CN (1) | CN115568564A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038218A (en) * | 2009-10-19 | 2011-05-04 | 宋世宣 | Processing technology of instant eel shreds |
| CN102871149A (en) * | 2011-07-12 | 2013-01-16 | 重庆市黔江区黔双科技有限公司 | Manufacturing method of yellow cartfish can |
| CN104856099A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | Production method of bagged rice field eels |
| CN105123888A (en) * | 2015-10-22 | 2015-12-09 | 四川省汇泉罐头食品有限公司 | Canned fish and making method thereof |
| CN106343407A (en) * | 2016-08-30 | 2017-01-25 | 岭南师范学院 | Red oil flavor red snapper soft can and preparing method thereof |
-
2022
- 2022-10-21 CN CN202211293200.1A patent/CN115568564A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038218A (en) * | 2009-10-19 | 2011-05-04 | 宋世宣 | Processing technology of instant eel shreds |
| CN102871149A (en) * | 2011-07-12 | 2013-01-16 | 重庆市黔江区黔双科技有限公司 | Manufacturing method of yellow cartfish can |
| CN104856099A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | Production method of bagged rice field eels |
| CN105123888A (en) * | 2015-10-22 | 2015-12-09 | 四川省汇泉罐头食品有限公司 | Canned fish and making method thereof |
| CN106343407A (en) * | 2016-08-30 | 2017-01-25 | 岭南师范学院 | Red oil flavor red snapper soft can and preparing method thereof |
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