Processing method for fumigating eel

A processing method and eel technology, applied in the field of eel smoking and processing, can solve the problems of overstocking, unsalable live eels, adverse chain reactions, etc., and achieve the effect of ensuring food safety and good flavor

Inactive Publication Date: 2009-08-05
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] According to statistics, in 2008, the national export of grilled eels was only 23,970 tons, a decrease of 51.3% compared with the same period in 2007, and the export of grilled eels earned 308.67 million US dollars, a decrease of 45.9% compared with the same period of 2007. The above data proves that my country's eel export was severely hindered, but the domestic market did not have enough digestion capacity, resulting in a large number of unsalable live eels, a backlog of inventory, etc., resulting in difficulties in capital circulation, which triggered a series of adverse chain reactions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of smoking processing method of eel, the eel raw material that present embodiment adopts is whole eel, comprises the following steps:

[0032] (1) seasoning pickling: adopt edible salt to add water and make salt pickling liquid, its concentration (percentage by weight) is 25%, put into monosodium glutamate, white granulated sugar and yellow rice wine seasoning again, each seasoning accounts for 100% of water weight in salt pickling liquid The ingredients are as follows: 0.5% monosodium glutamate, 2% white sugar and 4% rice wine. Put the cleaned eel raw materials into the above pickling solution, wherein the weight ratio of salt pickling solution to eel is 1:1. Marinate the eel for 80 minutes;

[0033] (2) Soaking and smoking: first wash away dirt such as residual salt and blood on the surface of the eel with running water, then immerse the eel in a water-soluble smoking liquid with a concentration of 25% by weight and smoke for 5 minutes;

[0034] (3) drying: ha...

Embodiment 2

[0039] The eel raw material that present embodiment adopts is frozen eel fillet, comprises the following steps:

[0040] (1) Thawing eel: thaw the frozen eel slices with running water, then wash and set aside;

[0041] (2) seasoning pickling: adopt edible salt to add water and make salt pickling liquid, its concentration (percentage by weight) is 30%, put into monosodium glutamate, brown sugar and yellow rice wine again, each seasoning accounts for the water weight percent content in the salt pickling liquid respectively It is: 0.5% monosodium glutamate, 1% brown sugar and 6% rice wine. Put the washed eel slices into the above pickling solution, wherein the weight ratio of salt pickling solution to eel slices is 1:1.5, and put the eel slices at 25°C. Pickle the slices for 60 minutes;

[0042] (3) Soaking and smoking: first wash away dirt such as residual salt and blood on the surface of the eel with running water, and use a smoked solution with a concentration of 30% by weigh...

Embodiment 3

[0048] The eel raw material that present embodiment adopts is the eel section, comprises the following steps:

[0049] (1) Raw material pretreatment: remove the head, tail and middle bone of the eel, cut it into sections for later use;

[0050](2) seasoning and pickling: adopt edible salt to add water to make salt pickling solution, its concentration (percentage by weight) is 20%, then put monosodium glutamate and white wine, account for the water weight percentage content in the salt pickling solution and be respectively: monosodium glutamate 0.5% and white wine 4.0%, put the washed eel section into the above pickling solution, wherein the weight ratio of the salt pickling solution to the eel section is 1:2, and pickle the eel section at 25°C for 50 minutes;

[0051] (3) Soaking and smoking: Use running water to wash away dirt such as residual salt and blood on the surface of the eel section, and use a commercially available domestic water-soluble smoking liquid with a concen...

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PUM

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Abstract

The invention discloses a bloating processing method for eel. The method is characterized in that: the method comprises the following steps: (1) seasoning and preservation: preparing a salt preserving liquid through edible salt and water, and placing the eel into the salt preserving liquid for seasoning and preservation after cleaning the eel raw material; (2) impregnation smoking: immersing the eel in a smoking liquid for smoking after cleaning the obtained eel through the step (1); (3) drying: drying the obtained eel through the step (2) in the air; (4) spray smoking: carrying out the spray smoking on the obtained eel through the step (3); and (5) cooling: cooling down the eel undergoing the spray smoking. The bloated eel has a good taste and a lower residual quantity of benzopyrene. In addition, the residual quantity of benzopyrene in the smoked eel is lower than 5mu g/k1g , which is lower than the allowable limit of benzopyrene in the smoked eel regulated by Chinese national standard GB7104-94 the Sanitary Standard for the Limited Quantity of Benzopyrene in Food. Therefore, the edibility safety of the smoked eel product is guaranteed.

Description

technical field [0001] The invention relates to a method for processing aquatic animals, in particular to a method for smoking eels, which is suitable for smoking whole eels or sections of eels. Background technique [0002] Since my country's eel processing products are mainly grilled eels, and the export market is mainly oriented to Japan, for a long time, the eel processing products have been single, the market is single, and the situation is controlled by others. The reason is that it has been restricted by a single sales channel for a long time. It determines that the sales of eel processed products are easily affected by the Japanese market. In May 2006, Japan implemented the harsh "Positive List System", and more than 110 items of eel products exported from China were monitored. The implementation of this system greatly increased the cost and business risks of exporting grilled eels to Japan. At the same time, the inspection cycle and customs clearance speed of grille...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23B4/044A23L17/00
Inventor 陈胜军李来好杨贤庆马海霞刁石强吴燕燕郝淑贤岑剑伟戚勃石红周婉君黄卉
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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