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Spicy eel and preparation method thereof

A technology of spicy eel and eel, which is applied in the field of spicy eel and its preparation, can solve the problems of long-term preservation of fresh eel, and achieve the effect of enriching product types, rich nutrition, and mellow taste

Inactive Publication Date: 2014-12-31
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, eel products on the market are mostly dishes, and rarely appear as retail cooked food products. The main reason is that fresh eel is difficult to preserve for a long time. This product not only effectively solves the problem of long-term preservation of eel, but also processes Become a kind of spicy and delicious cooked food, its mouthfeel and nutrition must be able to attract a large number of potential consumers, so it is necessary to develop this new product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The spicy eel in this implementation is prepared from the following raw materials, each of the raw materials and weight percentages are: eel (removed impurities) 65%, dried bamboo shoots 14%, salad oil 7.95%, cooking wine 1.3%, chili powder 5%, Pepper powder 0.4%, salt 1.4%, ground ginger 0.8%, white sugar 1.8%, chicken essence 0.8%, fulvic acid 0.05%, oil consumption 0.4%, fish fragrant leaf 0.3%, Pu'er tea 0.3%, perilla leaf 0.5%.

[0027] The preparation method of the spicy eel in this embodiment is as follows:

[0028] (1) The eel is slaughtered, the internal organs, head, tail and spine are removed, washed and cut into 4cm sections for use;

[0029] (2) Take 0.03kg of Pu'er tea leaves, 0.05kg of perilla leaves, and 0.09kg of salt into 13kg of boiling water and boil for 30 minutes to make a boiling liquid for use;

[0030] (3) Soak the dried bamboo shoots in 3% salt water for 40 minutes, and then make a strip with a length of 4 cm and a width of 1 cm for use;

[0031] (4) We...

Embodiment 2

[0037] The spicy eel described in this implementation is prepared from the following raw materials. The raw materials and weight percentages are: eel (removed impurities) 60%, dried bamboo shoots 13%, salad oil 8.2%, cooking wine 1.6%, chili powder 8%, Pepper powder 0.6%, salt 1.5%, ginger 1.2%, white sugar 2.2%, chicken essence 1.2%, fulvic acid 0.1%, oil consumption 0.6%, fish fragrant leaf 0.5%, Pu'er tea 0.5%, perilla leaf 0.8%.

[0038] The preparation method of the spicy eel in this embodiment is as follows:

[0039] (1) The eel is slaughtered, the internal organs, head, tail and spine are removed, washed and cut into 6cm sections for use;

[0040] (2) Put 0.05kg of Pu'er tea leaves, 0.08kg of perilla leaves and 0.1kg of salt into 18kg of boiling water and boil for 40 minutes to make a boiling liquid for use;

[0041] (3) Soak the dried bamboo shoots in 5% salt water for 50 minutes, and then make 6cm long and 2cm wide strips for use;

[0042] (4) Weigh 6.0 kg of the eel segment o...

Embodiment 3

[0048] The spicy eel described in this implementation is prepared from the following raw materials. The raw materials and weight percentages are: eel (removed impurities) 60.34%, dried bamboo shoots 15%, salad oil 10%, cooking wine 1.5%, chili powder 5.6%, Pepper powder 0.5%, salt 1.3%, ginger 1%, white sugar 2.0%, chicken essence 0.9%, fulvic acid 0.06%, oil consumption 0.5%, fish fragrant leaves 0.4%, Pu'er tea 0.3%, perilla leaves 0.6%.

[0049] The preparation method of the spicy eel in this embodiment is as follows:

[0050] (1) The eel is slaughtered, the internal organs, head, tail and spine are removed, washed and cut into 6cm sections, and set aside

[0051] (2) Take 0.03kg of Pu'er tea leaves, 0.06kg of perilla leaves, and 0.09kg of salt into 15kg of boiling water and boil for 35 minutes to make a boiling liquid for use;

[0052] (3) Soak the dried bamboo shoots in 4% salt water for 60 minutes, and then make 6cm long and 2cm wide strips for use;

[0053] (4) Weigh 6.034 kg of...

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Abstract

The invention discloses spicy eel and a preparation method thereof. The spicy eel is prepared by taking the eel as main raw material, and dried bamboo shoots, salad oil, cooking wine, chilli powder, pepper powder, salt, bruised ginger, white granulated sugar, chicken powder, fulvic acid, oyster sauce, myrcia, Pu'er tea leaves, perilla leaves and the like as accessory materials through the procedures of boiling, drying and frying. The preparation method can effectively solve the problem that the fresh eel is not suitable for long-term storage and the fresh eel is prepared into a cooked spicy and refreshing food with peculiar flavor, the spicy eel has peculiar flavor and rich fragrance and nutrition, is an instant food, is a first-class cooked food with peculiar flavor for living at home or travelling, and is suitable for scale production.

Description

Technical field [0001] The invention relates to a spicy eel and a preparation method thereof, and belongs to the processing field of cooked food products. Background technique [0002] Unagi is rich in DHA and lecithin. It is the main component of the cell membranes of various organs and tissues in the human body, and it is an indispensable nutrient for brain cells. According to research data from the United States, regular intake of lecithin can improve memory by 20%. Eating eel meat has the effect of invigorating the brain and fitness. The special substance "eel" contained in it can lower blood sugar and regulate blood sugar, and has a good therapeutic effect on diabetes. In addition, it contains very little fat, so it is a diabetic patient. The ideal food for eel, the amount of vitamin A contained in eel is surprisingly high. Vitamin A can improve vision and promote the metabolism of the skin. Some people say that "eel is eye medicine". People who have eye diseases in the past...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 李宝才袁承秦谊张惠芬
Owner KUNMING UNIV OF SCI & TECH