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Method for processing eels

A technology of eel and craftsmanship, which is applied in the field of food processing, can solve the problems of irregular eel bursting, many defective products, poor cost and quality, etc., and achieve the effect of ensuring the quality of eel, low reject rate and high yield

Inactive Publication Date: 2018-05-18
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

[0037] A method for processing eels, comprising the following processes:

[0038] 1. Keep the eels on an empty stomach for at least 24 hours, and clean the eels;

[0039] 2. Use ice water to freeze eels to reduce their activity;

[0040] 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;

[0041] 4. Rinse with clean water;

[0042] 5. Densely punch the eel slices, roll and massage the punched eels with rubber sticks, then put them into the filter frame, immerse the filter frame in the water tank, push and pull the filter frame back and forth, and clean the eel Turn back and forth, filter out the eel powder caused by punching, and take out the eel;

[0043] 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 gri...

Embodiment 2

[0054] 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 particularly relates to a method for processing eels. The method comprises the following steps: firstly, breeding eels with empty stomach forat least 24 hours so as to clean eel intestines; secondly, keeping the eels unconscious with ice water so as to reduce activity; thirdly, killing the eels, removing bones and viscera so as to form eel slices, and cutting fish meat along the length direction of eel meat surface, wherein cutting depth is only less than that of fish meat part so as to guarantee the integrity of fish skin; fourthly,flush the eel slices with clear water; fifthly, punching the eel slices, rolling and massaging the punched eel slices with a rubber bar, then placing the rolled eel slices into a filter screen frame,and conducting filtration; and sixthly, conducting baking, firstly putting skin surface upwards and meat surface downwards, baking the slices by infrared rays positioned above the eels, then turning over the eel slices, and also baking the meat surface by the infrared ray. Eel slices with different specifications are selected according to different weight sizes, and then the eel slices are packaged according to the specifications. Through the combination of the process steps, the eel slices with good presentation, high yield, good flavoring by baking and good fishy smell removal can be obtained.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/10A23L5/20
CPCA23L5/13A23L5/15A23L5/20A23L17/00
Inventor 李雪珍
Owner 福清福荣食品有限公司
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