Seasoning composition for cooking eel

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.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a seasoning composition for cooking eel. Background technique [0002] Eel is rich in DHA and lecithin, which is the main component of the cell membranes of various organs and tissues of the human body, and is an indispensable nutrient for brain cells. According to American experimental research data, regular intake of lecithin can improve memory by 20%, so Eating eel meat has the effect of nourishing the brain and fitness. The special substance "salmonin" it contains can lower blood sugar and regulate blood sugar. It has a good therapeutic effect on diabetes, and it contains very little fat, so it is a good choice for diabetic patients It is an ideal food. The amount of vitamin A contained in eel is surprisingly high. Vitamin A can improve eyesight and promote the metabolism of the skin membrane. Some people say that "eel is eye medicine". Eating eel has a strong tonic function, e...

AI 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 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