Pickling processing technique for flavored eels

Abstract

The invention provides a pickling processing technique for flavored eels. The pickling processing technique comprises the following steps of: raw material preprocessing: slaughtering a fresh eel, cutting a slit along the direction of abdominal fin basal toward the dorsal fin basal, removing the gills, internal organs and the like, washing away the black film and the blood stain inside the cavity, carrying out flushing with a de-fishy liquid, and then carrying out natural air-drying till the surface of the eel is free of water; pickling: adding salt in the pre-processed eel and carrying out rolling and kneading for 3-15 minutes, hierarchically coating the surface of the eel with compound medicinal materials, carrying out pickling at 6-14 DEG C for 36-72 hours, adding accessory materials and carrying out rolling and kneading, pickling for 3-10 hours, and stuffing the accessory materials into the belly of the eel with the weight of accessory materials being 13-25% of the weight of the eel; and packaging: placing the pickled eel into a preservative bag which contains an antiseptic agent, and carrying out vacuum packaging and storing under normal temperature to prepare the flavored eel. The flavored eel provided by the invention is low in salt content, compact in meat texture, and good in color, flavor and taste.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a pickling and processing technology of flavored eel. Background technique [0002] Eel, alias: white eel, white eel, etc. Eel is a general term for species belonging to the order Anelidae. Also known as eel, it is a fish that looks like a long snake and has the basic characteristics of fish. In addition, eels have migratory characteristics similar to salmon. Eel is a fish that looks like a snake but has no scales. It is generally found in seas where brackish and fresh waters meet. [0003] Eel is rich in a variety of nutrients, which have the functions of tonifying deficiency and nourishing blood, removing dampness, and anti-tuberculosis. It is a good nutrient for patients with chronic illness, weakness, anemia, and tuberculosis. Eel contains a very rare Xihe Locke protein, which has a good effect of strengthening essence and kidney, and is a h...

AI Technical Summary

Problems solved by technology

[0005] Prior art such as Chinese Invention Authorized Patent Document, Authorized Notification No. CN 101371715 B, this invention discloses a river fish fire roasting processing method using Chinese herbal medicines to pickle. , cooking wine, ginger slices, yam, Atractylodes macrocephala, Codonopsis pilosula, Tsaoguo and other Chinese medicinal materials to marinate the river fish and then air-dry them naturally; then brush the surface of the iron pan with oil and heat it, then place the river fish on the iron pan , and alternately fry the prepared river fish on both sides until slightly yellow, and remove from the pot when it is crispy; finally, remove the impurities on the baked river fish, and carry out vacuum classification and packaging. This invention is easy to operate, and the river fish baked by fire can be separately Braised in soy sauce, steamed with soy sauce, fried, stir-fried, spicy, salt and pepper, etc., have different unique flavors, namely: golden color, overflowing with burnt aroma, manly shape, crisp and delicious, rich in nutrition, it is original ecology, pure natural, Pollution-free green food is good for health, but the fish of this invention may have the disadvantages of fishy smell or insufficient meat quality during preservation, and there is still room for improvement

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