Pickling processing technique for flavored eels

A processing technology, eel technology, applied in the preservation of meat/fish with chemicals, food ingredients as odor modifiers, and food ingredients as anti-microbial preservation, etc., can solve problems such as not good enough, fishy meat quality, etc. The effect of long-term, compact meat and simple processing technology

Inactive Publication Date: 2017-08-18
舟山昌国食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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, rem

Method used

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  • Pickling processing technique for flavored eels

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Embodiment 1

[0020] A pickling and processing technology for flavored eel, comprising the following steps:

[0021] 1) Raw material pretreatment: slaughter the fresh eel, cut along the base of the pelvic fin to the base of the dorsal fin, remove the gills, viscera, etc., wash the black film and blood stains in the inner cavity, rinse with the deodorizing liquid, dilute the deodorizing liquid with water, and remove the fishy smell Solution: water 1:100, rinse and let the eel dry naturally until there is no moisture on the surface;

[0022] 2) Pickling: add salt to the pretreated eel and knead for 10 minutes, apply compound medicinal materials layer by layer on the surface of the eel and marinate at 6°C for 48 hours, add ingredients and knead and marinate for 5 hours, and then press 20% of the mass of the eel stuffed into the belly of the fish;

[0023] 3) Packaging: put the marinated eel into a fresh-keeping bag containing an antibacterial agent, vacuum pack it, and store it at room temper...

Embodiment 2

[0029] A pickling and processing technology for flavored eel, comprising the following steps:

[0030] 1) Raw material pretreatment: slaughter the fresh eel, cut along the base of the pelvic fin to the base of the dorsal fin, remove the gills, viscera, etc., wash the black film and blood stains in the inner cavity, rinse with the deodorizing liquid, dilute the deodorizing liquid with water, and remove the fishy smell Solution: water 1:100, rinse and let the eel dry naturally until there is no moisture on the surface;

[0031] 2) Pickling: Add salt to the pretreated eel and knead for 8 minutes, apply compound medicinal materials layer by layer on the surface of the eel, marinate at 8°C for 40 hours, add ingredients, knead and marinate for 8 hours, and then press 18% of the eel mass stuffed into the belly of the fish;

[0032] 3) Packaging: put the marinated eel into a fresh-keeping bag containing an antibacterial agent, vacuum pack it, and store it at room temperature to obtai...

Embodiment 3

[0038] Quality sensory evaluation standard for flavored squid

[0039]

[0040] A pickling and processing technology for flavored eel, comprising the following steps:

[0041] 1) Raw material pretreatment: slaughter the fresh eel, cut along the base of the pelvic fin to the base of the dorsal fin, remove the gills, viscera, etc., wash the black film and blood stains in the inner cavity, rinse with the deodorizing liquid, dilute the deodorizing liquid with water, and remove the fishy smell Solution: water 1:100, rinse and let the eel dry naturally until there is no moisture on the surface;

[0042] 2) Pickling: Add salt to the pretreated eel and knead for 5 minutes, apply compound medicinal materials layered on the surface of the eel and marinate at 8°C for 36 hours, add ingredients and knead for 3 hours, and then press 15% of the eel mass stuffed into the belly of the fish;

[0043] 3) Packaging: put the marinated eel into a fresh-keeping bag containing an antibacterial age...

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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...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/20A23B4/20
CPCA23B4/20A23V2002/00A23V2200/02A23V2200/10A23V2200/15A23V2250/18A23V2250/1578A23V2250/0648
Inventor 虞舟
Owner 舟山昌国食品有限公司
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