Processing technique of multi-flavor roasted eel slice

A processing technology and technology of eel slices, which is applied in the field of processing technology of multi-flavored eel slices, can solve the problems of incomplete maintenance of conger eel nutrition, flavor, poor taste and sensory quality, heavy fishy smell, etc., and achieve good Market prospects, good taste and sensory quality, and the effect of reducing fishy smell

Active Publication Date: 2013-12-18
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The invention aims to solve the problem that the grilled eel slices in the prior art have heavy fishy smell, light fragrance, poor flavor, taste and sensory quality, and cannot completely maintain the original nutritional components of the conger eel, and provide a multi-

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A processing technology for multi-flavored grilled eel slices, comprising the following steps:

[0039] (1) Pretreatment: remove the head, tail, gills and viscera of the conger eel, cut the conger eel in half along the spine and remove the bone;

[0040] (2) Mucus removal: Apply mucus remover evenly on the surface of the pretreated conger eel, then wash the conger eel with water and drain. The mucus remover is a mixture of citric acid, sodium bicarbonate, starch and salt , the specific ratio of each component in the mucus remover is shown in Table 1.

[0041] (3) Slicing: Cut the conger eel obtained in step (2) into thin slices with uniform thickness to obtain eel slices with a thickness of 3 mm.

[0042](4) Deodorization: Put the eel slices in the deodorization liquid, soak for 30 minutes at 5°C in a vacuum environment, and then drain. The deodorization liquid is composed of salt, sodium phytate, CaCl 2 , rice vinegar and perilla water, the specific composition of ea...

Embodiment 2

[0052] A processing technology for multi-flavored grilled eel slices, comprising the following steps:

[0053] (1) Pretreatment: remove the head, tail, gills and viscera of the conger eel, cut the conger eel in half along the spine and remove the bone;

[0054] (2) Mucus removal: Apply mucus remover evenly on the surface of the pretreated conger eel, then wash the conger eel with water and drain. The mucus remover is a mixture of citric acid, sodium bicarbonate, starch and salt , the specific ratio of each component in the mucus remover is shown in Table 1.

[0055] (3) Slicing: Cut the conger eel obtained in step (2) into thin slices with uniform thickness to obtain eel slices with a thickness of 4 mm.

[0056] (4) Deodorization: Put the eel slices in the deodorization solution, soak for 15 minutes at 8°C in a vacuum environment, and then drain. The deodorization solution consists of salt, sodium phytate, CaCl 2 , rice vinegar and perilla water, the specific composition of ...

Embodiment 3

[0066] A processing technology for multi-flavored grilled eel slices, comprising the following steps:

[0067] (1) Pretreatment: remove the head, tail, gills and viscera of the conger eel, cut the conger eel in half along the spine and remove the bone;

[0068] (2) Mucus removal: Apply mucus remover evenly on the surface of the pretreated conger eel, then wash the conger eel with water and drain. The mucus remover is a mixture of citric acid, sodium bicarbonate, starch and salt , the specific ratio of each component in the mucus remover is shown in Table 1.

[0069] (3) Slicing: Cut the conger eel obtained in step (2) into thin slices with uniform thickness to obtain eel slices with a thickness of 5 mm.

[0070] (4) Deodorization: Put the eel slices in the deodorization liquid, soak for 10 minutes at 10°C in a vacuum environment, and then drain. The deodorization liquid consists of salt, sodium phytate, CaCl 2 , rice vinegar and perilla water, the specific composition of eac...

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Abstract

The invention discloses a processing technique of a multi-flavor roasted eel slice, which solves the problems in the prior art that the roasted eel slice has heavy fishy smell, light fragrance, and poor flavor, mouthfeel and sensory quality, and cannot keep the original nutritional ingredients of the eel. The processing technique mainly comprises the following steps: (1) pretreatment; (2) mucus removal; (3) slicing; (4) fishy smell removal and preheating in steam; (5) supercooling and shaping; (6) curing and seasoning; (7) baking in sections; (8) cooling and moisture regaining; (9) color and fragrance increasing; and (10) packaging. The roasted eel slice prepared by the invention has excellent flavor, mouthfeel and sensory quality, and can completely keep the original nutritional ingredients of the eel.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing technology of multi-flavored grilled eel slices. [0002] Background technique [0003] Conger eel is an important economic fish in my country, widely distributed in coastal areas of China. Conger eel is rich in nutrition, high in dietary value, rich in protein, lipids and vitamins, etc. Lipids contain a large amount of higher unsaturated fatty acids EPA and DHA. In addition, conger eel is tender and delicious, so it is favored by consumers. favor. [0004] At present, besides fresh food, most conger eels are processed into frozen eel meat or eel jerky, and the eating method is relatively simple. Therefore, developing new conger eel processing technology and developing unique conger eel products has a good market prospect. [0005] Authorized announcement number CN102028256B, the Chinese patent of authorized announcement date 2012.12.05 disc...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 杨会成郑斌付万冬周宇芳廖妙飞钟明杰张小军李瑞雪
Owner ZHEJIANG MARINE DEV RES INST
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