Production method of bagged rice field eels

A production method and eel technology, applied in application, food preparation, food science, etc., can solve the problem of nutrient loss and other problems, and achieve the effects of less nutrient loss, long shelf life and easy operation

Inactive Publication Date: 2015-08-26
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

How to make a bagged rice field eel with thorough sterilization, long shelf life, little loss of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0010] Example 1

[0011] A production method of bagged rice eel includes the following steps: after the live rice eel is slaughtered, the internal organs are removed and cleaned; salted; the cured rice eel is dried at a drying temperature of 70°C and a drying time of 4 hours; Soak the dried rice eel in clean water for 200 minutes; cut the rice eel into rice eel pieces; dry the rice eel pieces twice at a drying temperature of 40°C for 5 hours; dry them twice The rice field eel chunks are put into a packaging bag, ingredients are added to the packaging bag, and vacuum sealed. The ingredients include 40wt% honey, 2wt% MSG, 15wt% salt, 20wt% white wine, 2wt% ginkgo, and the balance Is water; the bagged rice eel is steamed and sterilized, the cooking temperature is 110° C., and the cooking time is 40 min to obtain the bagged rice eel.

Example Embodiment

[0012] Example 2

[0013] A production method of bagged rice eel includes the following steps: after the live rice eel is slaughtered, the internal organs are removed and cleaned; salted; the cured rice eel is dried at a drying temperature of 80°C and a drying time of 2 hours; Soak the dried rice eel in clean water for 300 minutes; cut the rice eel into rice eel pieces; dry the rice eel pieces for a second time at a drying temperature of 30°C and a drying time of 10 hours; The rice field eel chunks are put into a packaging bag, ingredients are added to the packaging bag, and vacuum sealed. The ingredients include 20wt% honey, 6wt% MSG, 10wt% salt, 50wt% white wine, 1wt% ginkgo, and the balance Is water; the bagged rice eel is steamed and sterilized, the cooking temperature is 130° C., and the cooking time is 20 min, to obtain the bagged rice eel.

Example Embodiment

[0014] Example 3

[0015] A production method of bagged rice eel includes the following steps: after the live rice eel is slaughtered, the internal organs are removed and cleaned; salted; the cured rice eel is dried at a drying temperature of 73°C and a drying time of 3 hours; Soak the dried rice eel in clean water for 240 minutes; cut the rice eel into pieces; dry the rice eel pieces for a second time at a drying temperature of 35°C and a drying time of 8 hours; The rice field eel chunks are packed into a packaging bag, ingredients are added to the packaging bag, and vacuum sealed. The ingredients include 30wt% honey, 4wt% MSG, 13wt% salt, 40wt% white wine, 1.2wt% ginkgo, and the remaining The amount is water; the bagged rice eel is steamed and sterilized, the cooking temperature is 124°C, and the cooking time is 24 min, to obtain the bagged rice eel.

[0016] The bagged rice eel prepared in the above examples has the characteristics of unique taste, fresh and tender mouthfeel, a...

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PUM

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Abstract

The present invention discloses a production method of bagged rice field eels. The processing method comprises the following steps that: live rice field eels are slaughtered, eviscerated, cleaned and washed; the rice field ells are pickled with salt; the pickled rice field eels are dried with a drying temperature of 70-80 DEG C and a drying time of 2-4 hours; the dried rice field eels are soaked in fresh water with a soaking time of 200-300 minutes; the rice field eels are cut into rice field eel blocks; the rice field eel blocks are subjected to secondary drying with a drying temperature of 30-40 DEG C and a drying time of 5-10 hours; the secondary dried rice field eel blocks are loaded into packaging bags, accessory ingredients are added into the packaging bags, and the packaging bags are sealed in vacuum; and the bagged rice field eels are sterilized by steaming and boiling with a steaming and boiling temperature of 110-130 DEG C and a steaming and boiling time of 20-40 minutes. The production method is simple and conducts thorough vacuum sterilization, and the prepared bagged rice field eels are green and healthy, have a long shelf life, enable less loss of nutrition, have fresh and tender mouth feel and hard but creamy meat quality, and are prone to be loved by people because of a unique taste.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a production method of bagged eels. Background technique [0002] At present, our country is rich in rice field eel resources. Dishes made with rice field eels, whether meat or soup, are delicious and appetizing. Rice field eels can provide various nutrients needed by the body, and contain a lot of high-quality protein and trace elements. It has the advantages of lowering blood fat, lowering blood pressure, easy digestion, delaying aging, etc., and is not easy to gain weight, so it is very popular among people. Bagged rice field eel, a deep-processed product of freshwater rice field eel, is now at the forefront of the bagged rice field eel industry, including bagged rice field eels from grandma's house, bagged rice field eels from Baxian Poultry Industry, etc. Currently, there are various types of bagged rice field eels on the market. The taste is rich, but it still cannot meet the...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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