Processing method of quick-frozen baked eels with spicy fennel flavor

A processing method and technology of fennel, which is applied in the processing field of quick-frozen roasted eel with spicy fennel flavor, can solve the problems of low temperature and the central temperature of the roasted eel cannot reach the optimal value for roasting, etc., to reduce fishy smell, improve single matching, and solve the problem of The effect of uneven color

Inactive Publication Date: 2018-12-07
FUJIAN JIEFENG CHOICE RARE SEA FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flavor, taste and sensory quality of the grilled eel slices obtained by the invention are excellent, and the o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment provides a processing method of quick-frozen roasted eel with spicy fennel flavor, and the quick-frozen roasted eel processing technology includes the following processes:

[0028] 1) Dissection and removal of viscera: open the abdomen with a head. When dissection, the meat surface should be complete. Press and hold the fish bone, pry the fish bone obliquely from the top of the lower knife, use both hands at the same time, make a 45° angle between the blade and the lower half of the eel slice, until the fish bone is completely removed and the internal organs are drawn out;

[0029] 2) Rinse: Pour the dissected eel into the water tank and rinse with running water for 10 minutes, so that the mucous membrane, dirt, fat, and blood on the fish fillet are rinsed with water, and the rinse temperature should not be higher than 35°C;

[0030] 3) Remove mucus before roasting: Pour the pretreated eel into a tank containing a mucus remover, stir slowly for 20 minute...

Embodiment 2

[0040] This embodiment provides a processing method of quick-frozen roasted eel with spicy fennel flavor, and the quick-frozen roasted eel processing technology includes the following processes:

[0041] 1) Dissection and removal of viscera: open the abdomen with a head. When dissection, the meat surface should be complete. Press and hold the fish bone, pry the fish bone obliquely from the top of the lower knife, use both hands at the same time, make a 45° angle between the blade and the lower half of the eel slice, until the fish bone is completely removed and the internal organs are drawn out;

[0042] 2) Rinse: Pour the dissected eel into the water tank and rinse with running water for 30 minutes, so that the mucous membrane, dirt, fat, and blood on the fish fillets are rinsed with water, and the rinse temperature should not be higher than 35°C;

[0043] 3) Remove mucus before roasting: Pour the pretreated eel into a tank containing a mucus remover, stir slowly for 30 minutes...

Embodiment 3

[0053] This embodiment provides a processing method of quick-frozen roasted eel with spicy fennel flavor, and the quick-frozen roasted eel processing technology includes the following processes:

[0054] 1) Dissection and removal of viscera: open the abdomen with a head. When dissection, the meat surface should be complete. Press and hold the fish bone, pry the fish bone obliquely from the top of the lower knife, use both hands at the same time, make a 45° angle between the blade and the lower half of the eel slice, until the fish bone is completely removed and the internal organs are drawn out;

[0055] 2) Rinse: Pour the dissected eel into the water tank and rinse with running water for 20 minutes, so that the mucous membrane, dirt, fat, and blood on the fish fillet are rinsed with water, and the rinse temperature should not be higher than 35°C;

[0056] 3) Remove mucus before roasting: Pour the pretreated eel into a tank containing a mucus remover, stir slowly for 25 minute...

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PUM

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Abstract

The present invention specifically relates to a processing method of quick-frozen baked eels with a spicy fennel flavor, and belongs to the technical field of seafood food processing. The quick-frozenbaked eels with a spicy fennel flavor are prepared by the following steps: killing, viscera removal, rinsing, mucus removal before baking, primary pickling, primary baking, baking with a soy sauce, quick freezing and packaging. Compared with the prior art, according to the quick-frozen baked eels of the invention, the viscous and lubricious colloid mucus on the surface of eels to be baked is effectively remove so as to greatly reduce the fishy smell of the eels to be baked. Due to the removal of the colloid mucus, the seasoning is more fully integrated into the meat quality of eels to be baked. The method solves the technical problems that baked eels in the prior art are uneven in color and have tightened and rough epidermis, and scorched spots easily occur so as to badly influence the beauty and taste of baked eels.

Description

technical field [0001] The invention belongs to the technical field of seafood food processing, and in particular relates to a processing method for quick-frozen grilled eel with spicy fennel flavor. Background technique [0002] Grilled eel is a representative delicacy in Yeosu City, Korea, and it is often eaten as a nourishing soup in summer. Grilled eel maintains the attractive taste of 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, preventing aging and improving vitality, especially it is highly rich in unsaturated fatty acids such as EPA and DHA , can effectively lower the cholesterol index, and is also rich in calcium. The grilled eel is charred on the outside and tender on the inside, with a fragrant taste, while the eel soup is soft and tender. However, the grilled eels in the prior art have uneven color, rough and shrunken skin, and are prone to burnt spots, which seriously af...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/20
CPCA23L5/20A23L17/00
Inventor 吴捷
Owner FUJIAN JIEFENG CHOICE RARE SEA FOOD DEV
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