Seasoning composition for cooking eel

A composition and seasoning technology, applied in application, food preparation, food science and other directions, can solve the problems of difficult long-term preservation of fresh eel, and achieve the effects of improving human immunity, scientific formula and strong aftertaste

Inactive Publication Date: 2015-03-11
界首市东城金玉满堂大酒店
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AI-Extracted Technical Summary

Problems solved by technology

[0003] 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 proble...
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Abstract

The invention relates to a seasoning composition for cooking eel. The seasoning composition is characterized by comprising the following components in parts by weight: 1.5-3 parts of garlic leaves, 1.5-3 parts of folium sennae, 1.5-3 parts of cherry leaves, 1-2 parts of bitter gourds, 1.5-3 parts of freeze-dried purple sweet potato pieces, 1-2 parts of snakegourd fruit seeds, 2-4 parts of rape flowers, 0.5-1 part of dendrobe, 1-2 parts of epimedium, 0.5-1 part of spiced salt, 0.5-1 part of highland barley wine, 1.5-3 parts of galanga, 1-2 parts of celery stalks, 1.5-3 parts of welsh onion stalks, 0.5-1 part of pericarpium zanthoxyli, 1.5-3 parts of bracken fern, 2-4 parts of garlic, 1.5-3 parts of ten-fragrance colza oil, 1.5-3 parts of garland chrysanthemum, 0.5-1 part of bighead atractylodes rhizome polysaccaride, 1-2 parts of purple sweet potato leaves, 1-2 parts of water extract of radix astragali, 1-2 parts of water extract of gynostemma pentaphylla, 1-2 parts of peanut kernels and 0.5-1.5 parts of dried pepper. Eel cooked by using the seasoning provided in the invention has the advantages of delicious flavor, strong aftertaste, no peculiar smell, good taste and favorable health-care function. Being a food of homology of medicine and food prepared by choosing purely natural plants as raw materials, the seasoning composition is scientific in formula, is processed through a traditional process, and is rich in a plurality of beneficial substances required by a human body. With adoption of the seasoning composition, the immunity of the human body can be improved.

Application Domain

Food ingredient functionsFood preparation

Technology Topic

AnguilliformesFern +10

Examples

  • Experimental program(2)

Example Embodiment

[0015] Example 1
[0016] A seasoning composition for eel cooking, which is composed of the following components in parts by weight: 2 parts of garlic leaves, 2 parts of senna leaves, 2 parts of cherry leaves, 1.5 parts of bitter gourd, 2 parts of purple sweet potato freeze-dried slices, melon 1.5 parts of basket seeds, 3 parts of rapeseed, 0.5 parts of dendrobium, 1.5 parts of epimedium, 0.5 parts of five-spice salt, 0.5 parts of highland barley wine, 2 parts of ginger, 1.5 parts of celery stalk, 2 parts of green onion, 0.5 part of Chinese pepper, bracken 2 parts, 3 parts of garlic seeds, 2 parts of ten sesame oil, 2 parts of Chrysanthemum vulgare, 0.5 parts of Atractylodes polysaccharides, 1.5 parts of purple sweet potato leaves, 1.5 parts of astragalus water extract, 1.5 parts of Gynostemma water extract, 1.5 parts of peanuts, 1 part of dried chili .
[0017] The method for preparing the above-mentioned five-spice salt is as follows: stir 1000 parts (parts by weight) of iodized salt in a wok until it changes color and smells, then pour it out, and then put 100 parts of crushed star anise, 5 parts of rose flower, and cumin in the pot. 10 parts, 30 parts of tangerine peel, 5 parts of cloves, 5 parts of walnut kernels, 4 parts of locust tree flowers, 4 parts of schisandra, 2 parts of lotus leaves, stir fry until fragrant, add the fried salt, and fry together until a mixed fragrance is obtained;
[0018] The above-mentioned ten sesame oil is made by adding 2 parts of tea seeds, 3 parts of clove leaves, 2 parts of pepper seeds, 5 parts of ginkgo, 3 parts of citronella, and 3 parts of gualoupe to 50 parts (parts by weight) of rapeseed oil. , 3 parts of Qianlixiang, 5 parts of Mutong, 5 parts of Schisandra, 2 parts of Angelica dahurica; put tea seeds, clove leaves, pepper seeds, ginkgo, lemongrass, melon peel, scallion, mutong, schisandra and Angelica dahurica into the pot Stir-fry in the middle, then heat the rapeseed oil to a boiling state, add the fragrant ingredients, fry for 1-2 minutes, cool and filter to obtain ten sesame oil.
[0019] Another object of the present invention is to provide a method for cooking Chuanxiang diving eel using the above seasoning, the steps are as follows:
[0020] 1) Take the fresh eel, boneless and slice, and use the green vegetables as the bottom;
[0021] 2) Saute the pot with ten sesame oil, add the eel, and then add other seasonings to cook together, and the eel can be cooked after being cooked.

Example Embodiment

[0022] Example 2
[0023] A seasoning composition for cooking eel, which is composed of the following parts by weight: 3 parts of garlic leaves, 1.5 parts of senna leaves, 3 parts of cherry leaves, 1 part of bitter gourd, 3 parts of purple sweet potato freeze-dried slices, melon 1 part basket seed, 4 parts rapeseed, 0.5 part dendrobium, 2 parts epimedium, 0.5 part five-spice salt, 1 part highland barley wine, 1.5 parts ginger, 2 parts celery stalk, 1.5 parts green onion, 1 part Chinese pepper, bracken 1.5 parts, 4 parts of garlic, 1.5 parts of ten sesame oil, 1.5 parts of Chrysanthemum vulgare, 0.5 parts of Atractylodes polysaccharides, 2 parts of purple sweet potato leaves, 1 part of astragalus water extract, 2 parts of Gynostemma pentaphyllum water extract, 1 part of peanuts, 1.5 parts of dried chili .
[0024] The method for preparing the above-mentioned five-spice salt is as follows: stir 1000 parts (parts by weight) of iodized salt in a wok until it changes color and smells, then pour it out, and then put 100 parts of crushed star anise, 5 parts of rose flower, and cumin in the pot. 10 parts, 30 parts of tangerine peel, 5 parts of cloves, 5 parts of walnut kernels, 4 parts of locust tree flowers, 4 parts of schisandra, 2 parts of lotus leaves, stir fry until fragrant, add the fried salt, and fry together until a mixed fragrance is obtained;
[0025] The above-mentioned ten sesame oil is made by adding 2 parts of tea seeds, 3 parts of clove leaves, 2 parts of pepper seeds, 5 parts of ginkgo, 3 parts of citronella, and 3 parts of gualoupe to 50 parts (parts by weight) of rapeseed oil. , 3 parts of Qianlixiang, 5 parts of Mutong, 5 parts of Schisandra, 2 parts of Angelica dahurica; put tea seeds, clove leaves, pepper seeds, ginkgo, lemongrass, melon peel, scallion, mutong, schisandra and Angelica dahurica into the pot Stir-fry in the middle, then heat the rapeseed oil to a boiling state, add the fragrant ingredients, fry for 1-2 minutes, cool and filter to obtain ten sesame oil.
[0026] Another object of the present invention is to provide a method for cooking Chuanxiang diving eel using the above seasoning, the steps are as follows:
[0027] 1) Take the fresh eel, boneless and slice, and use the green vegetables as the bottom;
[0028] 2) Saute the pot with ten sesame oil, add the eel, and then add other seasonings to cook together, and the eel can be cooked after being cooked.

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Description & Claims & Application Information

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