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Processing method for preparing frozen roasted eel

A processing method, eel technology, applied in fish processing, food freezing, meat/fish preservation through freezing/cooling, etc., can solve problems such as increase in peroxide value, affect sensory quality, heavy mucus smell, etc., and achieve enhanced water retention , The color of the product is good, which is conducive to the taste effect

Inactive Publication Date: 2020-01-10
福建铭发水产开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] When preparing grilled eels, the mucus needs to be removed, otherwise, it is not conducive to the taste during the Kabayaki process, and the mucus has a strong fishy smell, which affects the flavor. sensory quality
[0005] In addition, when grilling eel, it is easy to cause water shortage and fat overflow, causing a rapid increase in peroxide value, its water holding capacity is not strong, and the meat quality is too old

Method used

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  • Processing method for preparing frozen roasted eel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Temporary raising: place the eel in temporary raising for 12 hours, the temperature of the water body for temporary raising is: 28°C, the pH value of the water body is 8.0, the dissolved oxygen in the water body is 12 mg / L, the silicate and calcium in the water body The ratio is 1:3.5, the ammonia content in the water body is 1.5 g / m3, and the iron content in the water body is 0.01 g / m3; the live eel should stop eating for a long time (more than 24 hours), so that the eel can fully discharge the residual food in the abdomen. Reduce muddy odor and remove dead eels, isolated diseased or bad eels in a timely manner;

[0037] Ice stun: Put the eel in step 1 into the freezer, add ice water, control the temperature at 4°C, stir slowly until the eel is in a sleepy state, put it into a turnover box, and use crushed ice that meets hygienic requirements to cool the eel. Perform low-temperature anesthesia to facilitate eel dissection operations and reduce defective eel dissection;...

Embodiment 2

[0047] Temporary raising: place the eel in temporary raising for 12 hours, the temperature of the water body for temporary raising is: 28°C, the pH value of the water body is 8.0, the dissolved oxygen in the water body is 12 mg / L, the silicate and calcium in the water body The ratio is 1:3.5, the ammonia content in the water body is 1.5 g / m3, and the iron content in the water body is 0.01 g / m3; the live eel should stop eating for a long time (more than 24 hours), so that the eel can fully discharge the residual food in the abdomen. Reduce muddy odor and remove dead eels, isolated diseased or bad eels in a timely manner;

[0048] Ice stun: Put the eel in step 1 into the freezer, add ice water, control the temperature at 4°C, stir slowly until the eel is in a sleepy state, put it into a turnover box, and use crushed ice that meets hygienic requirements to cool the eel. Perform low-temperature anesthesia to facilitate eel dissection operations and reduce defective eel dissection;...

Embodiment 3

[0057] Temporary raising: place the eel in temporary raising for 12 hours, the temperature of the water body for temporary raising is: 28°C, the pH value of the water body is 8.0, the dissolved oxygen in the water body is 12 mg / L, the silicate and calcium in the water body The ratio is 1:3.5, the ammonia content in the water body is 1.5 g / m3, and the iron content in the water body is 0.01 g / m3; the live eel should stop eating for a long time (more than 24 hours), so that the eel can fully discharge the residual food in the abdomen. Reduce muddy odor and remove dead eels, isolated diseased or bad eels in a timely manner;

[0058] Ice stun: Put the eel in step 1 into the freezer, add ice water, control the temperature at 4°C, stir slowly until the eel is in a sleepy state, put it into a turnover box, and use crushed ice that meets hygienic requirements to cool the eel. Perform low-temperature anesthesia to facilitate eel dissection operations and reduce defective eel dissection;...

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Abstract

The invention discloses a processing method for preparing frozen roasted eel. The preparation method comprises the following steps: temporary culture, ice fainting, killing, mucus removal, slicing, fishy smell removal, white cooking, cooking, roasting, and freezing, and the prepared frozen roasted eel is complete in color, aroma and taste, rich in nutrition and convenient to eat, completely maintains nutritional ingredients of eel, and is free of fishy smell, smooth in eel form, uniform in flavoring, free of scorch formation, high in water binding capacity and fresh in taste.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a processing method for preparing frozen grilled eels. Background technique [0002] Eels are rich in nutrients, not only containing vitamins (A, E, B1, B2, D), phospholipids, minerals and trace elements, but also rich in EPA and DHA, delicious and delicious with less spines and more meat. The quality and safety requirements of its finished products are getting higher and higher, and grilled eel enterprises are constantly facing new challenges. [0003] Frozen grilled eel is pre-treated, processed and grilled eel, steamed or not, seasoned with Kabayaki, pre-cooled and then quickly frozen below -30°C, and the product center temperature drops below -18°C The finished products of eel stored and circulated below ℃, the frozen grilled eel has a complete color, fragrance and taste, and is rich in nutrition and convenient to eat. [0004] When preparing grilled eels, the mucus needs to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L29/00A23L5/10A23B4/06A22C25/02A22C25/14A22C25/16A22C25/18
CPCA23L17/10A23L29/015A23L5/10A23L5/13A23B4/06A22C25/02A22C25/025A22C25/14A22C25/142A22C25/145A22C25/16A22C25/18A23V2002/00A23V2300/20
Inventor 杨新陆卓丽陈玉娟
Owner 福建铭发水产开发有限公司
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