Preparation technology of roasted eel pieces

A preparation process, the technology of Kabayaki eel, is applied in the field of preparation technology of Kabayaki eel slices, which can solve the problems of complex preparation process, high production cost, and difficult operation, and achieve the effect of simple preparation method, low cost and good application effect

Inactive Publication Date: 2017-09-22
ZHOUSHAN QISHENG AQUATIC PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Prior art, such as the Chinese invention patent with the authorized announcement number CN 102028256 B, discloses a preparation process of frozen roasted eel, which includes ice cooling, dissection, rinsing, skin roasting, meat roasting, steaming, calamari roasting, pre-cooling , quick-freezing, packaging, refrigeration, finished product warehousing and other steps, the prepared eel tastes delicious and unique, but the product has a strong fishy smell, and the preparation process is complicated, the operation is difficult, and the production cost is high

Method used

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Examples

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Effect test

Embodiment 1

[0015] A kind of kabayaki eel fillet preparation process, described method comprises the following steps:

[0016] 1) Pretreatment of raw materials: select fresh eels, remove the scales, remove the fish head and tail with a straight cut, remove the viscera, remove the bones, and slice the fish fillets. The mass of the fish fillets is about 60g. The pretreatment process avoids the impact of leftovers on the appearance and taste of the product. The pretreatment process avoids the impact of leftovers on the appearance and taste of the product;

[0017] 2) Seasoning: Add the seasoning into the edible bowl with eel slices, make the seasoning submerge the eel slices, put the edible bowl in the refrigerator for 2.5 hours, take out the edible bowl, put the eel slices on the draining rack to control the eel slices surface liquid. Wherein, the ingredients and parts by weight of the seasoning are: 5 parts of chicken bone paste enzymatic hydrolysis liquid, 4 parts of tomato paste, 3 par...

Embodiment 2

[0021] A kind of kabayaki eel fillet preparation process, described method comprises the following steps:

[0022] 1) Pretreatment of raw materials: select fresh eels, remove fish head, fish tail, viscera, remove bones, slice, and the quality of fish fillets is about 60g. The pretreatment process avoids the impact of leftovers on the appearance and taste of the product;

[0023] 2) Seasoning: put the eel slices in the seasoning for 3.5 hours, take out and remove the liquid on the surface of the eel slices. Wherein, the ingredients and parts by weight of the seasoning are: 10 parts of chicken bone paste enzymatic hydrolysis solution, 7 parts of tomato paste, 6 parts of minced garlic and 10 parts of white sugar. The seasoning is prepared by compounding the above-mentioned ingredients in parts by weight. The seasoning prepared by the invention endows the eel slices with a unique mouthfeel, and contains more protein, fat, carbohydrates, vitamin B1 and other substances, which enr...

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PUM

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Abstract

The invention discloses a preparation technology of roasted eel pieces. The preparation technology comprises the steps of pretreating a raw material, seasoning, roasting, and carrying out aftertreatment, wherein a seasoning used in the step of seasoning is prepared from the following components in parts by weight: 5-10 parts of mashed chicken bone enzymatic hydrolysate, 4-7 parts of tomato sauce, 3-6 parts of minced garlic and 5-10 parts of white granulated sugar. The preparation technology has the beneficial effects that the roasted eel pieces are bright yellow in color, unique in flavor, fresh and pure in taste, tender in mouth feel and good in sensory quality; the seasoning used for preparing the roasted eel pieces is mellow in taste and can promote appetite; furthermore, the used raw material is low in cost, and all the components are mixed according to a moderate proportion; the prepared roasted eel pieces are easy to store, safe and non-toxic.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a preparation process of Kabayaki eel fillets. Background technique [0002] Eel, also known as: white eel, white eel, river eel, eel, green eel, contains protein and minerals in balance, and has good skin care and beauty effects. Moreover, the lipid contained in the eel is a high-quality fat for cleaning the blood, which can reduce blood fat and prevent arteriosclerosis. 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 health food for young couples, middle-aged and elderly people. Eel is a calcium-rich aquatic product. Regular consumption can increase t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L29/00A23L5/10A23L5/20
CPCA23L5/10A23L5/27A23L17/10A23L29/06
Inventor 郭家忠李光燮
Owner ZHOUSHAN QISHENG AQUATIC PROD
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