Baked eel viscera and production process thereof

A production process and grilled eel technology, applied in application, food preparation, food science, etc., can solve the problems of ineffective use of nutritional value and waste of resources, etc., and achieve the effect of rich nutritional value, good taste and good sensory

Active Publication Date: 2011-08-17
CHANGLE JUQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the processing of eel meat products, eel offal is usually discarded directly, and its nutritional value is not effectively utilized, resulting in a waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0022] The invention provides a kind of grilled eel viscera and its production process. The specific implementation method is as follows: the eel viscera that has been removed from impurities and cleaned is processed into grilled eel viscera according to the following baking steps:

[0023] ① White-burning 1: Send the eel viscera to a barbecue equipment with a furnace temperature of 350°C-370°C for 8-10 minutes;

[0024] ②Turn over: turn the bottom of the eel viscera treated in step ① upside down;

[0025] ③Shirait 2: send the eel viscera processed in step ② into a barbecue equipment with a furnace temperature of 350°C-370°C for 8-10 minutes;

[0026] ④Steaming: Send the eel viscera treated in step ③ into the cooking equipment for cooking, the steam temperature is 85°C-100°C, and the cooking time is 5 minutes-10 minutes;

[0027] ⑤ Baking: Send the eel viscera treated in step ④ into an oven with a furnace temperature of 330°C-350°C for 8-10 minutes of baking;

[0028] ⑥ Kaba...

Embodiment 1

[0045] ①Baked 1: Send the eel viscera to a barbecue equipment with a furnace temperature of 350°C for 10 minutes and bake it with charcoal fire for auxiliary grilling; after that, spray the surface with tap water to remove burnt ash and excess oil ;

[0046] ②Turn over: turn the bottom of the eel viscera treated in step ① upside down;

[0047] ③Shirait 2: Send the eel viscera processed in step ② into a barbecue equipment with a furnace temperature of 350°C for 10 minutes, and at the same time, use charcoal fire for auxiliary grilling; after that, spray the surface with tap water to remove burnt ash and excess fat;

[0048] ④Steaming: send the eel viscera processed in step ③ into the cooking equipment for cooking, the steam temperature is 85°C, and the cooking time is 10 minutes;

[0049] ⑤ Baking: Put the eel viscera processed in step ④ into an oven with a furnace temperature of 330°C for 10 minutes of baking;

[0050] ⑥ Kabayaki 1: Immerse the eel viscera treated in step ⑤...

Embodiment 2

[0057] ①Baked 1: Put the internal organs of the eel into the barbecue equipment with a furnace temperature of 370°C for 8 minutes and bake them for 8 minutes. At the same time, use charcoal fire for auxiliary grilling; after that, spray the surface with tap water to remove burnt ash and excess oil ;

[0058] ②Turn over: turn the bottom of the eel viscera treated in step ① upside down;

[0059] ③Shirait 2: Send the eel viscera processed in step ② into a barbecue equipment with a furnace temperature of 370°C for 8 minutes, and at the same time, use charcoal fire for auxiliary grilling; after that, spray the surface with tap water to remove burnt ash and excess fat;

[0060] ④Steaming: Send the eel viscera treated in step ③ into the cooking equipment for cooking, the steam temperature is 100°C, and the cooking time is 5 minutes;

[0061] ⑤ Baking: Put the eel viscera processed in step ④ into an oven with a furnace temperature of 350°C for 8 minutes of baking;

[0062] ⑥ Kabaya...

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PUM

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Abstract

The invention relates to baked eel viscera and a production process thereof. eel viscera of which the impurities are removed and which is cleaned is processed into the backed eel viscera by the following backing steps: 1, performing primary white burning; 2, turning over; 3, performing secondary white burning; 4, steaming; 5, baking; and 6, roasting. The production process is suitable for batch production, the nutritional value of the eel viscera is effectively utilized, resource waste is avoided, and the baked eel viscera is good in color, smell and taste and maintains the nutritional value.

Description

technical field [0001] The invention relates to a grilled eel viscera and a production process thereof. Background technique [0002] In the processing of eel meat products, eel offal is usually directly discarded, and its nutritional value is not effectively utilized, resulting in a waste of resources. Contents of the invention [0003] In order to solve the above-mentioned problems in the prior art, the present invention provides a grilled eel viscera and its production process, which is suitable for mass production, not only makes effective use of the nutritional value of eel viscera, avoids resource waste, and its roasting The finished eel viscera is delicious in color, fragrance and nutritional value. [0004] The technical scheme of the present invention is constituted in such a way that the eel viscera that has been removed and cleaned is processed into grilled eel viscera according to the following baking steps: [0005] ① White-burning 1: Send the eel viscera to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 林淑云林文超陈宏陈毓权
Owner CHANGLE JUQUAN FOOD
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