Processing technology of baked eels

A processing technology, a technology for grilling eel, which is applied in the direction of processing fish, cutting fish into pieces, and using food ingredients as a taste improver, etc. Guarantee the effect of eel quality, high yield and low scrap rate

Inactive Publication Date: 2018-04-20
福清福荣食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Grilled eel is a kind of nourishing food. Many people have the habit of eating grilled eel. The annual consumption of grilled eel is very large. However, the existing grilled eel process has defects. The produced aroma is insufficient, or the eel explodes irregularly during the roasting process, there are many defective products, and the cost products are different

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A grilled eel processing technology, comprising the following technology:

[0035] 1. Keep the eels on an empty stomach for at least 24 hours, and clean the eels;

[0036] 2. Use ice water to freeze eels to reduce their activity;

[0037] 3. Dissect the eel, remove the bones and viscera to form eel slices, and cut the eel meat surface along its length direction. The cutting depth is only in the fish meat part to ensure the integrity of the fish skin;

[0038] 4. Rinse with clean water;

[0039] 5. Densely punch the eel fillets;

[0040] 6. Baking, first put the skin side up and the meat side down, bake with infrared rays above the eel, after baking, turn it over, and use the same infrared grill on the top; the temperature of the skin side is 50- 70 degrees, in order to prevent the overheated skin surface from shrinking and bursting quickly, the baking time is about 4-5 minutes; Heat to ensure that the eel can withstand higher temperatures without bursting. At the sa...

Embodiment 2

[0050] The difference from the above embodiment is that in the step five, the punched eels need to be sorted according to the size, and the large eels that are sorted out are directly sent to step six after being finned, and the small eels are cut off, and Connect 2-3 slices of eel with bamboo skewers. The length direction of the bamboo sticks is perpendicular to the length direction of the eel segments, and the eel segments of the same string are arranged in parallel along their respective length directions. The size of the eels can be sorted according to the needs, and the small eels can be cut (of course, it is not limited to cutting the small eels, but the big eels can also be cut according to the needs and then connected with bamboo sticks). In order to transmit and bake on the conveyor belt like normal uncut eels, it is avoided that the eel segments are too small to be embedded in the gaps of the grid strips of the grid-shaped conveyor belt and affect the processing effi...

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PUM

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Abstract

The invention belongs to the field of food processing, and particularly relates to a processing technology of baked eels. The making technology comprises the following steps of I, raising the eels onan empty stomach for at least 24 hours, and performing gut purge on the eels; II, enabling the eels after gut purge to lose consciousness with ice water, and reducing activity; III, dissecting and killing the eels losing consciousness, removing bones, removing internal organs to form eel slices, and scrapping the eel meat in the length direction of the meat surface of the eels, wherein the scrapping depth is limited to the eel meat, and fishskin is guaranteed to be complete; IV, performing flushing with clean water; V, drilling the eel slices; and VI, performing baking: firstly enabling the skin surface to face upward, and the meat surface to face downward, performing baking with infrared rays located above the eels, after baking, reversing the eels, and baking the meat surface with the infrared rays located above the eels. According to different weight and size, the baked eel slices of different specifications are selected, and then the selected baked eel slices are packed according to different specifications. Through combination of the process steps of the application, the eel slices which are good in appearance, high in rate of finished products, tasteful through baking and good in fishy smell removal effects can be made.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a grilled eel processing technology. Background technique [0002] Grilled eel is a kind of nourishing food. Many people have the habit of eating grilled eel. The annual consumption of grilled eel is very large. However, the existing grilled eel process has defects. The produced aroma is insufficient, or the eel explodes irregularly during the roasting process, there are many defective products, and the cost products are different. Contents of the invention [0003] The object of the present invention is to provide a kind of grilled eel processing technology with rich eel fragrance, less fishy smell, good product appearance and high yield in order to solve the above problems. [0004] Above-mentioned technical purpose of the present invention is achieved through the following technical solutions: [0005] A grilled eel processing technology, comprising the following...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/10A23L5/20A22C25/16A22C25/14A22C25/00
CPCA22C25/00A22C25/14A22C25/145A22C25/16A23L5/10A23L5/15A23L5/21A23L17/00A23V2002/00A23V2200/15A23V2200/14
Inventor 李雪珍
Owner 福清福荣食品有限公司
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