Manufacture method of dried salted marine eel with low content of biogenic amine and authentic flavor

Abstract

The invention discloses a manufacture method of dried salted marine eel with low content of biogenic amine and authentic flavor. The manufacture method is characterized by comprising the following steps: (1) washing fresh marine eel with tap water, removing stains on the surface, draining water, and removing internal organs so as to obtain clean eel bodies with surface retention of a part of mucus; (2) immersing the eel bodies into a pickling solution containing a salt solution with a mass concentration of 3-5%, reducing sugar of 0.1-2%. and polyphenol of 0.25%., performing pickling at a low temperature of 2-4 DEG C for 8-12 h, then taking the pickled eel out, and performing hanging and air drying; (3) maintaining the indoor humidity of a drying room at 70%, and performing air drying at alow temperature of 0-4 DEG C and a slow wind speed of 1-2 m/s for 72-96 h until the water content at 40-50%; and (4) performing vacuum package on the air-dried salted eel, placing the packaged eel onan electron beam irradiation bracket in a single-layer mode, and performing electron beam treatment at a dose of 6 kGy so as to obtain the finished product. The manufacture method has the advantages that the flavor of the low-temperature dried salted eel can be improved significantly, the biogenic amine in the salted eel can be reduced, sterilization and parasite killing can be achieved, and the shelf life can be prolonged.

Description

technical field [0001] The invention relates to a preparation method of squid eel, in particular to a production method of squid eel with low biogenic amine content and authentic flavor. Background technique [0002] With the development of society and the improvement of living standards, people are no longer satisfied with the ordinary-quality commodities produced intensively in the current industrialization. In the choice of food consumption, people are more inclined to return to nature and pursue food with traditional flavor and artisan quality. With the old foundation of safety, nutrition and traditional flavor, the market prospect of artisan-quality traditional food is broad. [0003] It is one of the most direct and oldest methods for fishermen in the southeast coast of my country to preserve and catch eels. In the eastern part of Zhejiang, eel is a famous dish. The meat of eel is plump, nutritious, and unique in flavor. Eating it has the functions of nourishing defi...

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Problems solved by technology

At present, there are no relevant research reports on the production method of high-quality eel carp...

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