Eel bread and preparation method thereof

A technology of eel meat and bread, applied in the field of food processing, to achieve the effect of convenient preparation, low price and good taste

Active Publication Date: 2013-03-13
福州百洋海味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And as far as the applicant knows, there is no eel meat product that can give full play to the health care function of eel, and is rich in nutrition and rich in protein. Liver Qi health food for people to choose

Method used

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  • Eel bread and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Preparation of raw materials:

[0050] 2 parts of minced eel, 2.5 parts of chicken, 1 part of chicken skin, 0.5 part of salad oil, 0.8 part of egg white, 1.5 part of spine fat, 0.2 part of protein, 0.8 part of ice water, 0.03 part of compound phosphate.

[0051] The preparation of eel meat bread comprises the following steps:

[0052]Processing of minced eel: The minced eel has poor elasticity, and the minced meat is soft after forming. Therefore, if the minced eel is not properly treated in the early stage, it will directly cause the meat bread to leak water and the tenderness of the tissue will be poor. Affect the taste and slice of eel meat bread, for this reason, the following methods can be used to process eel mince:

[0053] a. Preparation of eel paste:

[0054] (1) Thawing: The temperature is 0-15°C, the thawing time is about 12 hours, the carton is removed, the inner packaging is not removed, and the thawing is done piece by piece; the surimi is thawed to half...

Embodiment 2

[0064] Preparation of raw materials:

[0065] 4 parts of minced eel, 4.5 parts of chicken, 2 parts of chicken skin, 1 part of salad oil, 1.5 parts of egg white, 3 parts of spine fat, 0.4 parts of protein, 1.5 parts of ice water, 0.05 parts of compound phosphate, 0.3 parts of salt, 0.02 parts of iso-Vc sodium 0.1 part of carrageenan, 0.3 part of sugar, and 0.1 part of spice.

[0066] The preparation of eel meat bread comprises the following steps:

[0067] Processing of minced eel: The minced eel has poor elasticity, and the minced meat is soft after forming. Therefore, if the minced eel is not properly treated in the early stage, it will directly cause the meat bread to leak water and the tenderness of the tissue will be poor. Affect the taste and slice of eel meat bread, for this reason, the following methods can be used to process eel mince:

[0068] a. Preparation of eel paste:

[0069] (1) Thawing: The temperature is 0-15°C, the thawing time is about 12 hours, the carto...

Embodiment 3

[0079] Preparation of raw materials:

[0080] 3.5 parts of minced eel, 4 parts of chicken, 2 parts of chicken skin, 1 part of salad oil, 1 part of egg white, 2 parts of spine fat, 0.3 part of egg white, 1 part of ice water, 0.05 part of compound phosphate, 0.1 part of salt, 0.01 part of sodium iso-Vc 0.06 parts of carrageenan, 0.1 part of white sugar, 0.06 parts of spices, 3 parts of bamboo shoots.

[0081] The preparation of eel meat bread comprises the following steps:

[0082] Processing of minced eel: The minced eel has poor elasticity, and the minced meat is soft after forming. Therefore, if the minced eel is not properly treated in the early stage, it will directly cause the meat bread to leak water and the tenderness of the tissue will be poor. Affect the taste and slice of eel meat bread, for this reason, the following methods can be used to process eel mince:

[0083] a. Preparation of eel paste:

[0084] (1) Thawing: The temperature is 0-15°C, the thawing time is ...

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PUM

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Abstract

The invention discloses eel bread and a preparation method thereof. The eel bread mainly comprises minced eel, chicken, chicken skin, salad oil, egg white, fillet, protein, ice water, composite phosphate and other components. The preparation method is simple and convenient. The eel bread integrates the minced eel and the chicken, and fully exerts the health-care and nutrition effects of the eel and the chicken.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an eel meat bread and a preparation method thereof. Background technique [0002] Eel, whose scientific name is eel, is a traditional rare fish and one of the most mysterious fish in the world. Its growth process is extremely peculiar. It first lays eggs and grows in sea water, and then enters fresh water to grow. [0003] Eels can still survive after a year and a half of "hunger strike", and the life span of farmed eels can be as long as 50 years. The nutritional value of eel is very high, so it is called soft gold in water, and it has been regarded as a nourishing and beauty product in China and many parts of the world since ancient times. Japanese people often eat delicious grilled eel rice in winter to drive away the severe cold and keep energetic. Eel is rich in nutrients. Every hectogram (100g) of fresh eel contains 61.1g of water, 16.4g of protein, 21.3g of li...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 高向登
Owner 福州百洋海味食品有限公司
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