Defatting method for processing eel foods

A technology for removing oil and eel, applied in the direction of food science, can solve the problems of affecting the taste of food, difficult to achieve the effect of oil removal, disadvantage, etc., to improve the efficiency of piercing, control the effect of piercing, and facilitate piercing.

Pending Publication Date: 2020-01-17
成都市海光食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, eels, especially white eels, have a lot of fat in their meat. If they are not removed thoroughly, it will not only affect the taste of eating, but also not conducive to the modern people's demand for low-fat involvement.
In the existing processing technology, on the one hand, the grease is not paid attention to, and on the other hand, the grease is simply removed by baking, and it is difficult to achieve a good grease removal effect, so it is necessary to improve

Method used

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  • Defatting method for processing eel foods
  • Defatting method for processing eel foods
  • Defatting method for processing eel foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Preparation stage: Prepare 10 eels that have been temporarily raised in water for more than 24 hours. After freezing, dissect, remove the head, open the back, remove the bones, remove the internal organs, mark the meat surface, and wash.

[0030] The cleaned eels are grilled on the leather surface, and the eels are arranged in a single layer, with the side to be grilled facing up, and the eels are passed through the grilling flame at a predetermined speed without pausing to complete the grilling from the top to the bottom of the oven cavity. The extent is limited to the extent that the grilled leather surface does not have burnt spots.

[0031] Specifically, when the leather surface is grilled, the temperature of the oven cavity is 120° C., and the predetermined speed is set so that the time for the eel to pass through the oven cavity is 5 minutes. During the grilling process on the leather surface, part of the overflowing fat drips down and drains.

[0032] After fini...

Embodiment 2

[0042] Preparation stage: Prepare 10 eels that have been temporarily raised in water for more than 24 hours. After freezing, dissect, remove the head, open the back, remove the bones, remove the internal organs, wash, and mark the meat surface.

[0043] The cleaned eels are grilled on the leather surface, and the eels are arranged in a single layer, with the side to be grilled facing up, and the eels are passed through the grilling flame at a predetermined speed without pausing to complete the grilling from the top to the bottom of the oven cavity. The extent is limited to the extent that the grilled leather surface does not have burnt spots.

[0044] Specifically, when the leather surface is grilled, the temperature of the oven cavity is 180° C., and the predetermined speed is set so that the time for the eel to pass through the oven cavity is 1 minute. During the grilling process on the leather surface, part of the overflowing fat drips down and drains.

[0045] After finis...

Embodiment 3

[0055]Preparation stage: Prepare 10 eels that have been temporarily raised in water for more than 24 hours. After freezing, dissect the eels, remove the head, open the back, remove the bones, remove the internal organs, and wash.

[0056] The cleaned eels are grilled on the leather surface, and the eels are arranged in a single layer, with the side to be grilled facing up, and the eels are passed through the grilling flame at a predetermined speed without pausing to complete the grilling from the top to the bottom of the oven cavity. The extent is limited to the extent that the grilled leather surface does not have burnt spots.

[0057] Specifically, when the leather surface is grilled, the temperature of the oven cavity is 150° C., and the predetermined speed is set so that the time for the eel to pass through the oven cavity is 3 minutes. During the grilling process on the leather surface, part of the overflowing fat drips down and drains.

[0058] After finishing the grill...

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Abstract

The invention relates to a defatting method for processing eel foods. The defatting method is characterized by comprising the following steps of performing skin surface barbecuing on eels after dissecting, killing, deboning and cleaning treatment is performed; after completing skin surface barbecuing, performing meat surface barbecuing; performing skin surface hole pricking treatment on the eels after meat surface barbecuing is performed; and cooking the eels after hole pricking is performed. Further, dissecting, killing, deboning and cleaning treatment comprises the steps of performing dissecting, killing, beheading and back cutting, getting rid of bones, removing internal organs, and performing cleaning; before cleaning, meat surface scribing is performed, or after cleaning, flesh surface scribing is performed; during cooking, the eels after hole pricking are in monolayer arrangement, and skin surfaces are down; pricked holes are uniformly distributed in skin surfaces of the eels, the hole diameter is 0.5-3mm, the hole depth is 3-8mm, and the hole pitch is 5-10mm. Through combination with two working procedures of skin roasting and meat roasting, certain solidification and preliminary degreasing are performed on meat quality, then the skin surface is subjected to hole pricking, and cooking is performed, so that thorough removal of surplus fat is realized.

Description

technical field [0001] The invention relates to eel / white eel processing, in particular to a method for removing fat from processed eel food. Background technique [0002] Eel is processed into food, which is more and more popular among consumers. Through the processing technology, the eel is prepared as a quick-frozen food or frozen food without adding seasonings. After opening the bag, simple steaming and boiling are carried out. According to the taste preferences of the eaters, seasonings are added or not added appropriately. to eat. However, eels, especially white eels, have a lot of fat in their meat. If they are not removed thoroughly, it will not only affect the taste of eating, but also not conducive to modern people's demand for low-fat involvement. In the existing processing technology, on the one hand, no attention has been paid to the grease, and on the other hand, the grease is simply removed by baking, which is difficult to achieve a better grease removal eff...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L17/00
CPCA23L5/21A23L17/00
Inventor 沈明国沈伟刘超
Owner 成都市海光食品有限公司
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