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Eel roasting method

A technology of grilled eels and eels, which is applied in the field of grilled eels, can solve the problems of irregular eels, poor cost, and many defective products, and achieve the effect of ensuring the appearance of eels, high yield rate, and low scrap rate

Inactive Publication Date: 2018-05-04
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

[0036] A method for grilling eel, comprising the following processes:

[0037] 1. Keep the eels on an empty stomach for at least 24 hours, and clean the eels;

[0038] 2. Use ice water to freeze eels to reduce their activity;

[0039] 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;

[0040] 4. Rinse with clean water;

[0041] 5. Densely punch the eel slices, and use the plum blossom pattern to arrange the holes, and the distance between the adjacent holes in each column and row is 0.8-1.2 cm, and put the punched eels into Slip through the net frame, put it in the microwave vibration box for microwave vibration and filter fines;

[0042] 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; th...

Embodiment 2

[0052] 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 carry out transmission and roasting 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 t...

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PUM

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Abstract

The invention belongs to the field of food processing, and concretely relates to an eel roasting method, which comprises the following steps of (1) at least culturing an eel with an empty belly for 24hours, and purging a gut of the eel; (2) using ice water for keeping the eel to be unconscious with ice, and reducing the activity; (3) killing the eel, removing bones and internal organs to form eelpieces, and cutting an eel meat surface along a length direction, wherein the cutting depth only reaches to the eel meat part, so that the completion of a fishskin is ensured; (4) washing with cleanwater; (5) punching the eel pieces, and microwave vibrating and soaking the punched eel; (6) roasting, enabling a skin surface to be upwards and a meat surface to be downwards, roasting through an infrared ray located above the eel, turning over after roasting, and roasting the meat surface through the infrared ray located above in the same way; selecting different specifications according to different weights and sizes, and then packaging according to the specifications. Through combining the process steps, the eel pieces with good appearance, high yield, tasty flavor and better fish smell removal can be prepared.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for roasting eels. 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 eel production process 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 method for grilling eel, comprising the following processes: [0006] 1. Keep ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/20A23L5/10
CPCA23L5/10A23L5/20A23L17/00
Inventor 李雪珍
Owner 福清福荣食品有限公司
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