Processing technique of quick-freezing roasted eels with bay leaf flavor

A processing technology and fragrant leaf technology, applied in the field of quick-frozen roasted eel processing technology, can solve the problems of poor control of roasting temperature, affecting the taste of roasted eel products, loss of nutrition of roasted eel, etc., achieving easy control of roasting temperature, beautiful appearance, The effect of saving processing time

Inactive Publication Date: 2011-08-24
FUJIAN FUMING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this patent, gas is used to grill eels, and the temperature of the grill is not easy to control, which will affect the taste of grilled eels and cause the loss of nutrition of grilled eels; at the same time, this grilling method is not safe enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Acceptance of raw materials, temporary breeding: select eels with a weight of 400-500g, put them in a temporary breeding pond, and temporarily raise them at 15°C for 24 hours.

[0026] (2) Freezing, weight grading, and cracking: put the selected eels into the freezing machine, add ice water, control the temperature at 7-10°C, and stir slowly until the eels are in a sleepy state; then put the frozen eels Weigh with an electronic scale and grade by weight; crack the graded eels.

[0027] When cracking, insert the eel needle from the head of the eel and place the needle on the cutting board; cut the knife from the center of the top of the head, and the knife surface is parallel to the eel body; then use the knife on the bone to cut open the eel from right to left, and then remove it Viscera; finally remove the eel bone from below the bone, from right to left.

[0028] (3) Cleaning and stringing eels: Put the dissected eel slices in the cleaning tank for cleaning, and ...

Embodiment 2

[0035] (1) Acceptance of raw materials, temporary breeding: select eels with a weight of 400-500g, put them in a temporary breeding pond, and temporarily raise them at 19°C for 24 hours.

[0036] (2) Freezing, weight grading, and cracking: put the selected eels into the freezing machine, add ice water, control the temperature at 7-10°C, and stir slowly until the eels are in a sleepy state; then put the frozen eels Weigh with an electronic scale and grade by weight; crack the graded eels.

[0037] When cracking, insert the eel needle from the head of the eel and place the needle on the cutting board; cut the knife from the center of the top of the head, and the knife surface is parallel to the eel body; then use the knife on the bone to cut open the eel from right to left, and then remove it Viscera; finally remove the eel bone from below the bone, from right to left.

[0038] (3) Cleaning and stringing eels: Put the dissected eel slices in the cleaning tank for cleaning, and ...

Embodiment 3

[0045] (1) Acceptance of raw materials, temporary breeding: select eels with a weight of 400-500g, put them in a temporary breeding pond, and temporarily raise them at 17°C for 24 hours.

[0046] (2) Freezing, weight grading, and cracking: put the selected eels into the freezing machine, add ice water, control the temperature at 7-10°C, and stir slowly until the eels are in a sleepy state; then put the frozen eels Weigh with an electronic scale and grade by weight; crack the graded eels.

[0047] When cracking, insert the eel needle from the head of the eel and place the needle on the cutting board; cut the knife from the center of the top of the head, and the knife surface is parallel to the eel body; then use the knife on the bone to cut open the eel from right to left, and then remove it Viscera; finally remove the eel bone from below the bone, from right to left.

[0048] (3) Cleaning and stringing eels: Put the dissected eel slices in the cleaning tank for cleaning, and ...

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PUM

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Abstract

The invention discloses a processing technique of quick-freezing roasted eels with bay leaf flavor, comprising the following steps of: inspecting and accepting raw materials, temporarily culturing, icing to be faint, grading quantitatively, cracking, cleaning, stringing the eels, baking, cooking, roasting, soaking in a soy sauce groove, precooling, quickly freezing, packaging, detecting by metals and warehousing; and the roasted eel product with the bay leaf flavor is obtained after the working procedures such as baking, cooking, roasting, and soaking in the soy sauce groove and the like are carried out on the eels. Due to adoption of the processing technique, the prepared roasted eel product is attractive in appearance and uniform in color, has bay leaf taste and good mouthfeel and further has competitiveness on market. Simultaneously, in the processing technique, the cooking machine is adopted for baking, and high-temperature baking is adopted, so that the processing time is saved, also the sterilization effect can be achieved, and the nutritive components of the roasted eels can be remained.

Description

technical field [0001] The invention relates to a processing technology of quick-frozen grilled eel, in particular to a processing technology of quick-frozen grilled eel with fragrant leaf flavor. Background technique [0002] With the improvement of people's living standards and the improvement of food structure, aquatic products have become protein foods favored by consumers. Eel has become one of the important choices for people because of its rich nutrition, delicious taste, less thorns and more meat, and the effect of cooling and relieving heat, nourishing and strengthening the body. Eel is a calcium-rich aquatic product. Regular consumption can increase the blood calcium value and make the body strong. The liver of eel is rich in vitamin A and is an excellent food for night blind people. Eel is rich in high-quality protein and various essential amino acids. At the same time, eel is rich in vitamin A and vitamin E, and the content is 60 times and 9 times that of ordi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 杨宗铭杨新郑梅芳黄大松
Owner FUJIAN FUMING FOOD
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