Production process of baked eel head

A production process and eel head technology are applied in the field of roasted eel head production technology, can solve the problems of resource waste, the nutritional value of the eel head is not effectively utilized, and the like, and achieve the effect of convenient adhesion

Inactive Publication Date: 2018-03-06
福建铭发水产开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the production and processing of eel food, the eel head is often discarded directly, and the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A production process of grilled eel head, comprising the steps of:

[0021] S1. Material selection: choose live large eels with blue-blue body surface, no mold spots on the body surface, firm and tight skin, soft fish body, and no peculiar smell;

[0022] S2. Preliminary treatment: Slaughter the above-mentioned live large eels and collect the eel heads, cut the eel heads along the lower jaw, remove the eel gills and blood clots, rinse the eel heads with running water, cut the eel skulls, and remove the eels. The head is spread out symmetrically, and the incision direction of the eel skull is consistent with the incision direction of the lower jaw. String the spread eel head with multiple toothpicks, and the direction of the toothpick is perpendicular to the incision direction of the eel skull. Blanch the eel head in warm water for 20 seconds, put the blanched eel head in cold water to cool it, and wash it again;

[0023] S3. Marinating: marinate the blanched and cleane...

Embodiment 2

[0033] A production process of grilled eel head, comprising the steps of:

[0034] S1. Material selection: choose live large eels with blue-blue body surface, no mold spots on the body surface, firm and tight skin, soft fish body, and no peculiar smell;

[0035] S2. Preliminary treatment: Slaughter the above-mentioned live large eels and collect the eel heads, cut the eel heads along the lower jaw, remove the eel gills and blood clots, rinse the eel heads with running water, cut the eel skulls, and remove the eels. The head is spread out symmetrically, the incision direction of the eel skull is consistent with the incision direction of the lower jaw, and the spread eel head is strung with multiple toothpicks, and the direction of the toothpick is perpendicular to the incision direction of the eel skull, and the skewered eel head is put in 80°C Blanch the eel head in warm water for 40 seconds, put the blanched eel head in cold water to cool it, and wash it again;

[0036] S3. ...

Embodiment 3

[0046] A production process of grilled eel head, comprising the steps of:

[0047] S1. Material selection: choose live large eels with blue-blue body surface, no mold spots on the body surface, firm and tight skin, soft fish body, and no peculiar smell;

[0048] S2. Preliminary treatment: Slaughter the above-mentioned live large eels and collect the eel heads, cut the eel heads along the lower jaw, remove the eel gills and blood clots, rinse the eel heads with running water, cut the eel skulls, and remove the eels. The head is spread out symmetrically, and the incision direction of the eel skull is consistent with the incision direction of the lower jaw. String the spread eel head with multiple toothpicks, and the direction of the toothpick is perpendicular to the incision direction of the eel skull. Put the skewered eel head in 70℃ Blanch the eel head in warm water for 30 seconds, put the blanched eel head in cold water to cool it, and wash it again;

[0049] S3. Marinating:...

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PUM

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Abstract

The invention discloses a production process of a baked eel head. The production process of the baked eel head comprises the following steps: S1, selecting materials; S2, performing primary treatment:slaughtering, removing eel gill and blood blocks, spreading the eel head symmetrically, stringing the spread eel head by a plurality of toothpicks, blanching and cooling; S3, pickling; S4, cooking: putting ginger slices and myrcia during cooking; S5, baking; and S6, roasting with soy sauce: coating the surface of the eel head with honey and seasoning sauce, turning over the eel head, feeding a baking tray into a barbecue grill and roasting with soy sauce. The head bone of the eel is cut, the eel head can be spread symmetrically and conveniently, the shape of the eel head is maintained by theplurality of toothpicks, the fishy smell of the eel head is removed by blanching, loose fish is prevented by cooling, the fishy smell and the flavor is improved by pickling, the fishy smell and the flavor is improved again by putting the ginger slices and the myrcia, the shape of the eel head can be fixed conveniently by baking, the honey is coated during roasting with soy sauce, the flavor is improved conveniently, and adhesion of the seasoning sauce can be facilitated.

Description

technical field [0001] The invention relates to the technical field of eel food production, in particular to a production process of grilled eel head. Background technique [0002] Conger eel head is the head of moray eel, which is distributed in coastal areas of my country and other places. It has the effect of dispersing wind, relieving pain, promoting muscle growth and astringing sores. It is often used for postpartum women's head wind, dizziness, stroke headache, and vulvar ulcer. Shut up, it is a kind of Chinese herbal medicine. [0003] In the production and processing process of eel food, the eel head is often directly discarded, and the nutritional value of the eel head has not been effectively utilized, resulting in a waste of resources. Contents of the invention [0004] Based on the technical problems existing in the background technology, the present invention proposes a production process of grilled eel head. [0005] A kind of grilled eel head production tec...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/20
Inventor 杨新陆卓丽张志明施传力陈玉娟
Owner 福建铭发水产开发有限公司
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