Method for processing honey-flavored quick-frozen roasted eel

A processing method and flavor technology, which is applied in the processing field of quick-frozen grilled eel with honey sauce flavor, can solve problems such as dull color, insufficient taste, and single taste, and achieve the effects of improving single matching, improving toughness, and solving single taste

Inactive Publication Date: 2018-10-19
福清海峰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the grilled eel of the prior art has a single taste and dull color, and the skin is easily cracked and rough because i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] This embodiment provides a method for processing honey-flavored quick-frozen grilled eel, which includes the following processes:

[0020] 1) Remove the skin mucus: pour the 100Kg eel that has been fainted from the salvage into a tank containing a slime remover, stir slowly for 5 minutes, add 35°C purified water to wash for 5 minutes after the stirring is complete, remove and drain, and remove the slime. The agent is prepared from the following raw materials: 3Kg of white rice vinegar, 0.5Kg of sodium bicarbonate, 0.75Kg of calcium stearate, 2.5Kg of table salt;

[0021] 2) Dissection to remove the internal organs: open the abdomen with a head, make the flesh surface complete when dissecting, the ventral fins of the eel after dissection are on the same side, and there is a clearly straight central knife line, after the abdomen is opened Hold the fish bones, pry the fish bones diagonally from the top of the lower knife, apply force with both hands at the same time, pull out t...

Embodiment 2

[0028] This embodiment provides a method for processing honey-flavored quick-frozen grilled eel, which includes the following processes:

[0029] 1) Remove the skin mucus: pour the 100Kg eel that has been fainted out of the salvage into a tank containing a slime remover, and stir slowly for 6 minutes. After the stirring is completed, add pure water at 38°C for 5 minutes, remove and drain. The agent is prepared from the following raw materials: 4Kg of white rice vinegar, 0.8Kg of sodium bicarbonate, 1Kg of calcium stearate, and 2.5Kg of table salt;

[0030] 2) Dissection to remove the internal organs: open the abdomen with a head, make the flesh surface complete when dissecting, the ventral fins of the eel after dissection are on the same side, and there is a clearly straight central knife line, after the abdomen is opened Hold the fish bones, pry the fish bones diagonally from the top of the lower knife, apply force with both hands at the same time, pull out the internal organs aft...

Embodiment 3

[0037] This embodiment provides a method for processing honey-flavored quick-frozen grilled eel, which includes the following processes:

[0038] 1) Remove skin mucus: pour the 100Kg eel that has been fainted from the salvage into a tank containing a slime remover, stir slowly for 8 minutes, add pure water at 40°C for 5 minutes after the stirring is complete, remove it and drain it. The agent is prepared from the following raw materials: 5Kg of white rice vinegar, 1Kg of sodium bicarbonate, 1.25Kg of calcium stearate, and 2.5Kg of table salt;

[0039] 2) Dissection to remove the internal organs: open the abdomen with a head, make the flesh surface complete when dissecting, the ventral fins of the eel after dissection are on the same side, and there is a clearly straight central knife line, after the abdomen is opened Hold the fish bones, pry the fish bones diagonally from the top of the lower knife, apply force with both hands at the same time, pull out the internal organs after th...

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PUM

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Abstract

The invention relates to a method for processing honey-flavored quick-frozen roasted eel, and belongs to the technical field of seafood food processing, and the honey-flavored quick-frozen roasted eelis obtained by the steps of removing epidermal mucus, killing, splitting, removing viscera, defishying, preliminarily pickling, cooking by steam, segmentally roasting with sauce, and the like. Compared with the prior art, the method first removes the sticky colloidal mucus on the surface of the roasted eel, before the pickling defishying treatment is performed. Due to the removal of the colloidalmucus, seasonings are more fully integrated into the flesh of the roasted eel, honey can improve the toughness of the dipping sauce on the outer skin of the roasted eel, and the technical problems that in the roasted eel, the roasted eel is single in taste, and dim in color, because the epidermis is only covered with sauce with less viscosity, the roasted eel is easy to break and rough, and due to use of the method of soaking for dipping the sauce after cooked by the steam, the roasted eel is not insufficiently flavored.

Description

Technical field [0001] The invention belongs to the technical field of seafood food processing, and specifically relates to a method for processing honey-flavored quick-frozen grilled eel. Background technique [0002] Eel is an important economic fish in my country, widely distributed in coastal areas of China. Conger eels are rich in nutrition and have high therapeutic value. They are rich in protein, lipids and vitamins. The lipids contain a large amount of high-grade unsaturated fatty acids EPA and DHA. In addition, conger eels are tender and delicious, so they are popular among consumers. Favor. Roasted eel maintains the attractiveness of the eel and is rich in high protein, vitamin A, vitamin B and vitamin C. It is a good product for women's skin beauty and fatigue recovery, prevention of aging, and improvement of vitality. It is especially high in unsaturated fatty acids such as EPA and DHA. , Can effectively reduce the cholesterol index, and is also rich in calcium. Ho...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L5/20A23L17/10A23L27/00
CPCA23L5/15A23L5/20A23L17/10A23L27/00
Inventor 林晓峰
Owner 福清海峰食品有限公司
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