Japanese eel rice food and preparation method thereof

Abstract

The invention provides Japanese eel rice food and a preparation method thereof. The Japanese eel rice food is prepared from eel meat A, eel meat B, Lanhuang eggs, eel juice raw materials and rice. Japanese eel rice is prepared from two different types of eels, so that the eel meat with different flavors can be tasted in the same eel rice, and the Japanese eel rice is delicious in taste and rich innutrition; in addition, in the process of obtaining the eel meat, the meat quality of the eel meat is fresh and elastic through the steps of normal-temperature oxygen-containing eel culture, acid discharge and the like; and in the eel baking process, high-temperature baking at 800 DEG C, 300 DEG C and the like is adopted, so that the moisture of the eel can be instantly locked during baking, andthe eel is crispy outside and tender inside while the soft meat quality is ensured. In addition, the invention further provides the preparation method of the Japanese eel rice, and the method is simple in preparation process, convenient for standardized operation and suitable for industrial mass production.

Description

technical field [0001] The invention belongs to the field of food, and relates to a Japanese eel rice food, in particular to a preparation method of the Japanese eel rice food. Background technique [0002] Eel rice is a kind of food. It is made of eel and rice as the main raw materials, with various auxiliary materials and seasonings, and processed by roasting and steaming. There are more than 300 kinds of eel rice in various styles. However, there are very few unagi rice in Japan that incorporates Chinese or Asian food culture. Moreover, in the preparation process of eel rice, the processing of eel ingredients is relatively simple, and it is generally not considered that a large amount of impurities remaining in the eel body will affect the taste of the eel; and in the process of preparing eel juice, the ingredients used in the prior art are simple. , the heating time is short, and the ingredients in the ingredients cannot be fully released, resulting in a weak soup; in...

AI Technical Summary

Problems solved by technology

Moreover, in the preparation process of eel rice, the processing of eel ingredients is relatively simple, and it is generally not considered that a large amount of impurities remaining in the eel body will affect the taste of the eel; and in the process of preparing eel juice, the ingredients used in the prior art are simple. , the heating time is short, and the ingredients in the ingredients cannot be fully released, resulting in a weak soup; in addition, when the eel is grilled, improper handling or heating temperature is too low or too high, which will affect the freshness and taste of the eel

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