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Production method of high-quality roasted eel fillets

A technology of Kabayaki eel and production method, which is applied in the direction of meat/fish preservation, food ingredients as antimicrobial preservation, food preservation, etc., which can solve the problem of increasing production and sales costs, not having a soft and delicate taste, and reducing the quality of grilled eel products to reduce sales, retain protein content and amino acid composition, and improve sensory quality

Pending Publication Date: 2020-09-15
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still problems in the processing of grilled eel, such as insufficient aroma, strong fishy smell, and insufficient softness and delicate taste.
In addition, it is difficult for bacteria to survive during the baking process of grilled eels, but they will be infected by E. coli, Salmonella and Staphylococcus aureus during the cooling, slicing, and packaging processes after baking, which will reduce the quality of grilled eels. Freezing at -18°C increases production and sales costs

Method used

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  • Production method of high-quality roasted eel fillets
  • Production method of high-quality roasted eel fillets
  • Production method of high-quality roasted eel fillets

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042]Check and accept live river eels with a growth cycle of one year and no disease, and then raise them in water for 24 hours. Chill the eel until dizzy, remove the head and kill it, cut it into upper and lower pieces along the abdomen, wash it with clean water to remove blood and internal organs; put the slaughtered eel slices in warm water at 78 ℃ for 30 seconds, and then put them in a vacuum In the dipping kettle, inject the dipping liquid (the dipping liquid consists of 0.35 parts of table salt, 5 parts of vinegar, 6 parts of cooking wine, 3 parts of ginger garlic water, 1 part of pepper powder, 1 part of cumin powder, 1.5 parts of light soy sauce, 1.5 parts of white sugar mixed parts), close the valve, adjust the vacuum degree to -0.06 MPa, and soak for 15 minutes; then the dipped eel slices are cured for 4 minutes with superheated steam containing 0.5mL / L turmeric oil at 280 ℃, and then the eel slices Place the skin side down and the meat side up. The leather side is ...

Embodiment 2

[0044] Check and accept live river eels with a growth cycle of one year and no disease, and then raise them in water for 24 hours. Chill the eel until dizzy, remove the head and kill it, cut it into upper and lower pieces along the abdomen, wash it with clean water to remove blood and internal organs; put the slaughtered eel slices in warm water at 78 ℃ for 30 seconds, and then put them in a vacuum In the dipping kettle, inject the dipping liquid (the dipping liquid consists of 0.35 parts of table salt, 5 parts of vinegar, 6 parts of cooking wine, 3 parts of ginger garlic water, 1 part of pepper powder, 1 part of cumin powder, 1.5 parts of light soy sauce, 1.5 parts of white sugar made by mixing parts), close the valve, adjust the vacuum degree to -0.06 MPa, and soak for 15 minutes; then, the soaked eel slices are cured for 6 minutes with superheated steam containing 1.0mL / L turmeric oil at 260 °C, and then the eel slices Place the skin side down and the meat side up. The leat...

Embodiment 3

[0046] Check and accept the moray eels with a growth cycle of one year and no disease, and then raise them in water for 24 hours. Chill the eel until dizzy, remove the head and kill it, cut it into upper and lower pieces along the abdomen, wash it with clean water to remove blood and internal organs; put the slaughtered eel slices in warm water at 78 ℃ for 30 seconds, and then put them in a vacuum In the dipping kettle, inject the dipping liquid (the dipping liquid consists of 0.35 parts of table salt, 5 parts of vinegar, 6 parts of cooking wine, 3 parts of ginger garlic water, 1 part of pepper powder, 1 part of cumin powder, 1.5 parts of light soy sauce, 1.5 parts of white sugar made by mixing parts), close the valve, adjust the vacuum degree to -0.06 MPa, and soak for 15 minutes; then, the soaked eel slices are cured for 5 minutes with superheated steam containing 1.0mL / L turmeric oil at 270 ℃, and then the eel slices Place the skin side down and the meat side up. The leathe...

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Abstract

The invention discloses a production method of high-quality roasted eel fillets. The roasted eel fillets are prepared from live eels serving as raw materials through steps including raw material acceptance, killing, cleaning, blanching, removal of fishy flavor, vacuum impregnation, superheat steam cooking, electromagnetic wave combined roasting, precooling photodynamic sterilization, graded packaging and the like. The high-quality roasted eel fillet product which has tender meat, mouthwatering color and luster and unique flavor is prepared by integrating cooking with superheat steam containingcurcuma oil and combining far infrared-microwave combined roasting and photodynamic sterilization processes, and the product can be stored for a long time at the temperature of 4 DEG C.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of high-quality Kabayaki eel fillets. Background technique [0002] eel( Astroconger myriaster ), belonging to the class Osteophytes, order Anelidae, family Conjiidae, genus Eel, and its scientific name is Xingconel. Eel has good nutritional effects, and has the functions of nourishing deficiency and nourishing blood, removing dampness, anti-tuberculosis, and enhancing physical strength. Eel is called "edible cosmetics" because eel skin and meat are rich in collagen, which has beauty and anti-aging effects, especially eel skin collagen (PEC) can improve the activity of iron deficiency anemia. Eel is rich in vitamin A, vitamin B1, vitamin B2, vitamin E and calcium and other trace elements needed by the human body. Lecithin in eel is an indispensable nutrient for brain cells. Eel also contains DHA and EPA, which are called brain gold, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/10A23L29/00A23B4/06A23B4/015
CPCA23L17/00A23L5/13A23L5/15A23L29/035A23B4/068A23B4/015A23V2002/00A23V2200/10A23V2250/2112
Inventor 田玉庭王为为张翀陈岚钦郑宝东
Owner FUJIAN AGRI & FORESTRY UNIV
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