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Eel meat can processing technology

A processing technology, eel meat technology, applied in the field of canned eel meat processing technology, can solve the problems of imperfect processing technology, difficult preservation, bad taste, etc., and achieve the effect of unique formula, easy storage, and less loss of nutrients

Inactive Publication Date: 2015-04-29
李文金
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AI Technical Summary

Problems solved by technology

The fishing season of rice field eels is mainly from May to July. In order to adjust the off-peak season and meet the supply needs of the market, in addition to fresh supply, eels can also be processed into semi-finished products or canned products. can cause poisoning
At present, the finished product processing technology of eel is still not perfect, the main problems are that the taste is not good, it is not easy to preserve and so on

Method used

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Examples

Experimental program
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Embodiment Construction

[0018] The seasoning liquid formula is 250g garlic, 1.4ke rice wine, 3.5kg refined salt, 220g monosodium glutamate, 300g ginger, 80g agar gum, 250g onion, 15kg soy sauce, 60g caramel, 6kg white sugar, and 85L water.

[0019] The preparation method is to wash and smash the garlic, ginger and onion, put them into a gauze bag, tie the mouth of the bag tightly, boil it in a sandwich pot, keep boiling slightly for 20 minutes, and take out the spice bag. Add white sugar, monosodium glutamate, soy sauce, caramel, and agar gum, heat and stir to dissolve, turn off the steam after boiling, add rice wine, and filter for later use. Control the output of the pot to 100kg, cool to below 40°C for later use.

[0020] Raw material processing: Live eels should be kept temporarily for 1 day. After they spit out the sediment and dirt in their gills, throw the fish unconscious or stun them with electric shocks, clean them, and thaw them with running water. Nail the fish on a wooden board, cut ope...

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PUM

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Abstract

The invention relates to an eel meat can processing technology. Raw materials used by the eel meat can processing technology comprises 250-300 parts of garlic, 1.4-1.5 parts of yellow rice wine, 3500-3800 parts of refined salt, 220-240 parts of monosodium glutamate, 300-350 parts of ginger, 80-100 parts of agar, 250-280 parts of onion, 15-20 parts of soy sauce, 0.06-0.1 parts of a dark reddish brown colorant, 6-8 parts of white sugar and 85-100 parts of clear water. The eel meat can processing technology has the advantages of strict processing processes, unique formula, delicious taste, less nutrient loss and storage easiness.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a process for processing canned eel meat. Background technique [0002] Rice field eel is not only a delicacy on the table, but its meat, blood, head and skin all have certain medicinal value. The fishing season of rice field eels is mainly from May to July. In order to adjust the off-peak season and meet the supply needs of the market, in addition to fresh supply, eels can also be processed into semi-finished products or canned products. May cause poisoning. At present, the finished product processing technology of eel is still not perfect, and the main problems are that the taste is not good, and it is not easy to preserve and so on. Contents of the invention [0003] In view of the above problems, the present invention provides a process for processing canned eel meat with precise ingredients and rigorous procedures. [0004] The present invention is realized in ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 不公告发明人
Owner 李文金
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