A method for producing high-quality grilled eel fillets

Abstract

The application discloses a production method of high-quality grilled eel slices, which is prepared from live eels through the steps of raw material acceptance, dissection, cleaning, deodorization by blanching, vacuum immersion, overheat steam curing, electromagnetic wave combined grilling, precooling photodynamic sterilization and grading packaging. The application integrates the overheat steam containing turmeric oil for curing, the far infrared-microwave combined grilling and the photodynamic sterilization process, so as to prepare a high-quality grilled eel slice product with fresh and tender meat, attractive color and unique taste, which can be stored at 4 DEG C for a long time.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a method for producing high-quality grilled eel slices. Background Technology

[0002] eel( Astroconger myriaster Eels, belonging to the class Osteichthyes, order Anguilliformes, family Congeridae, and genus *Eriocheir*, are scientifically known as *Eriocheir spp.* Eels have good nutritional value, possessing effects such as nourishing blood and replenishing deficiencies, dispelling dampness, fighting tuberculosis, and enhancing physical strength. Eels are known as "edible cosmetics" because their skin and flesh are rich in collagen, offering beauty and anti-aging benefits. Notably, eel skin collagen (PEC) can improve iron-deficiency anemia. Eels are rich in vitamins A, B1, B2, and E, as well as calcium and other trace elements essential for the human body. The lecithin in eels is an indispensable nutrient for brain cells. Eels also contain DHA and EPA, known as "brain gold," in significantly higher amounts than other seafood. These nutrients have good effects on anti-cancer, anti-fatigue, and prevention of cardiovascular and cerebrovascular diseases, hypertension, and other chronic diseases. In addition, eels contain various proteins and essential amino acids.

[0003] my country is a major eel farming country, accounting for approximately two-thirds of the world's total eel production. Eels in my country are mainly distributed along the coast of Guangdong, Fujian, and Taiwan. In recent years, my country's roasted eel industry has developed rapidly, especially in terms of export trade, where it now ranks first globally. However, roasted eel processing still faces problems such as insufficient aroma, a strong fishy smell, and a less tender and delicate texture. Furthermore, while bacteria cannot survive during the roasting process, they are susceptible to contamination by E. coli, Salmonella, and Staphylococcus aureus during cooling, slicing, and packaging, reducing the quality of the product. Traditional methods also involve freezing at -18°C, increasing production and sales costs. Therefore, this invention integrates superheated steam fumigation, electromagnetic wave combined with grilling, and photodynamic sterilization to improve the quality of roasted eel while achieving low-temperature refrigeration. Summary of the Invention

[0004] The purpose of this invention is to address the shortcomings and problems of existing grilled eel processing technology by providing a method for producing high-quality grilled eel slices. This method integrates superheated steam cooking, electromagnetic wave grilling, and photodynamic sterilization processes, which can preserve the nutritional quality of eel and allow the resulting grilled eel slices to be stored at 4°C.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] A method for producing high-quality kabayaki eel slices includes the following steps: raw material acceptance, gutting and cleaning, blanching to remove fishy odor, vacuum impregnation, superheated steam cooking, kabayaki using electromagnetic waves, pre-cooling photodynamic sterilization, grading and packaging. The specific operations for each step are as follows:

[0007] (1) Raw material acceptance: Select live river eels or sea eels that have been growing for a full year and are free from diseases, and temporarily keep them in water for 24 hours;

[0008] (2) Cleaning and gutting: Iced the eel until it was stunned, removed the head and killed it. Cut it into two pieces along the abdomen and wash it with clean water to remove blood and internal organs.

[0009] (3) Blanching to remove fishy smell: Blanch the cleaned eel slices in warm water at 78-80 ℃ for 30 seconds to remove fishy smell;

[0010] (4) Vacuum impregnation: Place the deodorized eel slices in the impregnation solution and impregnate them under vacuum at -0.06 to -0.08 MPa for 15 min; the ingredients in the impregnation solution are as follows by weight: 0.3 to 0.55 parts salt, 4 to 7 parts vinegar, 5 to 8 parts cooking wine, 2 to 4 parts ginger and garlic water, 1 to 1.5 parts Sichuan pepper powder, 1 to 1.5 parts cumin powder, 1.5 to 4 parts light soy sauce, and 1.5 to 4 parts white sugar;

[0011] (5) Superheated steam cooking: The soaked eel slices are cooked in superheated steam at 260-280 ℃ for 4-6 min; the superheated steam contains 0.5-1.0 mL / L of ginger oil;

[0012] (6) Electromagnetic wave combined grilling: Place the cooked eel slices with the skin side down and the meat side up, and use far-infrared baking for the skin side and microwave baking for the meat side, baking for 2 to 5 minutes at the same time; the temperature of far-infrared baking is 75 to 80 ℃, and the temperature of microwave baking is 85 to 90 ℃.

[0013] (7) Pre-cooling photodynamic sterilization: Place the grilled eel slices in a pre-cooling room and lower the core temperature to below 10 ℃ within 20 min, while simultaneously performing photodynamic sterilization treatment; the photodynamic sterilization refers to irradiating the eel slices under an LED light source with a light energy density of 2.0 to 2.4 J / h.

[0014] (8) Graded packaging: Weigh and package according to grade and specifications.

[0015] Compared with the prior art, the present invention has the following advantages:

[0016] 1. This invention uses superheated steam containing ginger oil to treat eel slices, which not only significantly improves the textural properties of grilled eel slices and enhances the edible quality of the product, but also allows the grilled eel products to be stored at 4°C by combining photodynamic cold sterilization technology, greatly reducing the sales, storage and transportation costs of the product.

[0017] 2. This invention employs a combined electromagnetic wave and kabayaki process (far-infrared for eel skin and microwave for eel meat), which on the one hand gives the kabayaki eel slices a prominent color and improves the sensory quality of the product, and on the other hand effectively preserves the protein content and amino acid composition of the eel itself. Detailed Implementation

[0018] 1. Comparison of steam cooking treatments for marinated eel slices using the following five methods: ① Steam cooking at 105-120℃ for 10 min; ② Steam cooking at 260-280℃ for 5 min; ③ Steam cooking at 105-120℃ for 10 min with 0.8-1.0 mL / L ginger oil; ④ Steam cooking at 260-280℃ for 5 min with 0.8-1.0 mL / L Chinese cinnamon oil; ⑤ Steam cooking at 260-280℃ for 5 min with 0.8-1.0 mL / L ginger oil.

[0019] The five steam-cured samples were then fired in a gas stove and divided into two groups before being transferred to a pre-cooling room for the following operations:

[0020] Group 1 (without LED light source): The center temperature of the eel slices was reduced to below 10 ℃ within 20 minutes, and then stored at 4 ℃ after packaging.

[0021] The second group (LED light source irradiation): The eel slices were placed under an LED light source with a light energy density of 2.4 J / h for irradiation, while the center temperature of the eel slices was reduced to below 10 ℃ within 20 minutes. After packaging, they were stored at 4 ℃.

[0022] The tenderness, elasticity, sensory score, and shelf life of the samples were determined using the following methods. The results are shown in Table 2.

[0023] a. Determination of tenderness and elasticity: Tenderness and elasticity were determined using shear force. Physical property testing was performed using a TA.XT Plus texture analyzer. The eel fillets were first cut into 1 cm × 2 cm pieces. The testing conditions were: test mode: shear force; probe: P / 50; pre-test speed: 2 mm / s; test speed: 1 mm / s; post-test speed: 2 mm / s; compression: 50%; load: 5 g.

[0024] b. Sensory evaluation method: Referring to the literature (Holido. Research on the optimization of production process and sensory quality of grilled eel), a sensory evaluation group composed of 15 food science students was formed. The product was evaluated in terms of appearance, color, flavor, texture, and taste. The sensory evaluation criteria are shown in Table 1.

[0025] c. Shelf life determination: Refer to GB / T 38493-2020 to determine the shelf life of the product at 4°C.

[0026] Table 1 Sensory rating criteria

[0027]

[0028] Table 2. Effects of different steam cooking treatments on eel skin quality and shelf life.

[0029]

[0030] Table 1 shows that the quality of grilled eel products prepared using superheated steam is slightly improved compared to those prepared using ordinary steam. Appropriately increasing the amount of plant essential oils during steam treatment helps improve the product's edibility. The presence or absence of LED light during pre-cooling has no impact on product quality. Furthermore, using steam containing ginger oil for cooking, combined with LED light, can enhance the sterilization effect on eel slices and significantly extend the product's shelf life.

[0031] 2. After the eel slices have been cooked with superheated steam at 260-280℃, place them with the skin side down and the flesh side up, and bake them using the following methods: ① Ordinary gas stove, temperature controlled at 80-85℃; ② Microwave baking, temperature controlled at 80-85℃; ③ Far-infrared baking, temperature controlled at 80-85℃; ④ Microwave baking for the skin side and far-infrared baking for the flesh side, with the skin side temperature controlled at 75-80℃ and the flesh side temperature controlled at 85-90℃; ⑤ Far-infrared baking for the skin side and microwave baking for the flesh side, with the skin side temperature controlled at 75-80℃ and the flesh side temperature controlled at 85-90℃.

[0032] The grilled eel slices were then sent to a pre-cooling room and cooled to room temperature. The protein content, amino acid composition, and sensory scores of the samples were determined as follows. The protein content of the untreated eel slices was used as a control. The results are shown in Tables 3 and 4.

[0033] Protein content determination: The determination was carried out in accordance with the national standard GB / T 5009.5-1985 "Determination of Protein in Food".

[0034] Amino acid determination: determined according to GB5009.124-2003 Amino acid automatic analyzer.

[0035] Table 3. Effects of different grilling methods on protein content and sensory quality of eel fillets

[0036]

[0037] Table 4. Amino acid composition of eel fillets after different grilling methods (unit: g / 100g)

[0038]

[0039] The results showed that the combined far-infrared baking process for the skin and microwave baking process for the meat not only gave the product a prominent color and effectively improved the overall sensory quality of the roasted eel, but also effectively preserved the nutritional quality of the eel itself, keeping the protein content at 92.5% and keeping the amino acid composition basically unchanged.

[0040] The invention will be further illustrated below through specific implementation examples.

[0041] Example 1:

[0042] Live river eels that have been grown for a full year and are free of disease are inspected and temporarily kept in water for 24 hours. The eels are then chilled until stunned, headless, and slaughtered. They are cut into two pieces along the abdomen, and rinsed with clean water to remove blood and internal organs. The slaughtered eel slices are then blanched in 78℃ warm water for 30 seconds to remove any fishy smell. Afterward, they are placed in a vacuum impregnation kettle, and an impregnation solution (made from a mixture of 0.35 parts salt, 5 parts vinegar, 6 parts cooking wine, 3 parts ginger and garlic water, 1 part Sichuan peppercorn powder, 1 part cumin powder, 1.5 parts light soy sauce, and 1.5 parts sugar) is added. The valve is closed, the vacuum level is adjusted to -0.06 MPa, and the impregnation is carried out for 15 minutes. The impregnated eel slices are then rinsed in a 280℃ water bath. The eel slices are cooked in superheated steam containing 0.5 mL / L ginger oil at ℃ for 4 minutes. Then, the skin side down and the meat side up are placed on the eel slices. The skin side is baked with far-infrared radiation at 75-80℃ and the meat side is baked with microwave at 85-90℃. The eel slices are then grilled together for 150 seconds. After grilling, the eel slices are transferred to a pre-cooling room and irradiated under an LED light source with a light energy density of 2.4 J / h. At the same time, the center temperature of the eel slices is reduced to below 10 ℃ within 20 minutes. The eel slices are then weighed and packaged according to grade and specifications to obtain high-quality grilled eel slices, which are stored at 4 ℃.

[0043] Example 2:

[0044] Live river eels that have been grown for a full year and are free of disease are inspected and temporarily kept in water for 24 hours. The eels are then chilled until stunned, headless, and slaughtered. They are cut into two pieces along the abdomen, and rinsed with clean water to remove blood and internal organs. The slaughtered eel slices are then blanched in 78℃ warm water for 30 seconds to remove any fishy smell. Afterward, they are placed in a vacuum impregnation kettle, and an impregnation solution (made from a mixture of 0.35 parts salt, 5 parts vinegar, 6 parts cooking wine, 3 parts ginger and garlic water, 1 part Sichuan peppercorn powder, 1 part cumin powder, 1.5 parts light soy sauce, and 1.5 parts sugar) is added. The valve is closed, the vacuum is adjusted to -0.06 MPa, and the impregnation is carried out for 15 minutes. The impregnated eel slices are then rinsed in a 260℃ water bath. The eel slices were cooked in superheated steam containing 1.0 mL / L ginger oil at ℃ for 6 minutes. Then, the eel slices were placed with the skin side down and the flesh side up. The skin side was baked with far-infrared radiation at 75-80℃ and the flesh side was baked with microwave at 85-90℃, and then grilled together for 150 seconds. After grilling, the eel slices were transferred to a pre-cooling room and irradiated under an LED light source with a light energy density of 2.4 J / h. At the same time, the center temperature of the eel slices was reduced to below 10 ℃ within 20 minutes. Then, they were weighed and packaged according to grade and specifications to obtain high-quality grilled eel slices, which were stored at 4 ℃.

[0045] Example 3:

[0046] After inspecting and selecting conger eels that have completed a full year of growth and are free of disease, they are temporarily kept in water for 24 hours. The eels are then chilled until they are stunned, headless, and slaughtered. They are cut into two pieces along the abdomen, and rinsed with clean water to remove blood and internal organs. The slaughtered eel slices are then blanched in 78°C warm water for 30 seconds to remove any fishy smell. Afterward, they are placed in a vacuum impregnation kettle, and an impregnation solution (made from a mixture of 0.35 parts salt, 5 parts vinegar, 6 parts cooking wine, 3 parts ginger and garlic water, 1 part Sichuan peppercorn powder, 1 part cumin powder, 1.5 parts light soy sauce, and 1.5 parts sugar) is added. The valve is closed, the vacuum level is adjusted to -0.06 MPa, and the impregnation is carried out for 15 minutes. The impregnated eel slices are then rinsed in a 270°C water bath. The eel slices are cooked in superheated steam containing 1.0 mL / L ginger oil at ℃ for 5 minutes. Then, the eel slices are placed with the skin side down and the meat side up. The skin side is baked with far-infrared radiation at 75-80℃ and the meat side is baked with microwave at 85-90℃, and then grilled together for 150 seconds. After grilling, the eel slices are transferred to a pre-cooling room and irradiated under an LED light source with a light energy density of 2.0 J / h. At the same time, the center temperature of the eel slices is reduced to below 10 ℃ within 20 minutes. Then, they are weighed and packaged according to grade and specifications to obtain high-quality grilled eel slices, which are stored at 4 ℃.

[0047] Example 4:

[0048] Live river eels that have been grown for a full year and are free of disease are inspected and temporarily kept in water for 24 hours. The eels are then chilled until stunned, headless, and slaughtered. They are cut into two pieces along the abdomen, and rinsed with clean water to remove blood and internal organs. The slaughtered eel slices are then blanched in 78℃ warm water for 30 seconds to remove any fishy smell. Afterward, they are placed in a vacuum impregnation kettle, and an impregnation solution (made from a mixture of 0.35 parts salt, 5 parts vinegar, 6 parts cooking wine, 3 parts ginger and garlic water, 1 part Sichuan peppercorn powder, 1 part cumin powder, 1.5 parts light soy sauce, and 1.5 parts sugar) is added. The valve is closed, the vacuum is adjusted to -0.06 MPa, and the impregnation is carried out for 15 minutes. The impregnated eel slices are then rinsed in a 270℃ water bath. The eel slices are cooked in superheated steam containing 0.8 mL / L ginger oil at ℃ for 5 minutes. Then, the skin side down and the meat side up are placed on the eel slices. The skin side is baked with far-infrared radiation at 75-80℃ and the meat side is baked with microwave at 85-90℃. The eel slices are then grilled together for 150 seconds. After grilling, the eel slices are transferred to a pre-cooling room and irradiated under an LED light source with a light energy density of 2.4 J / h. At the same time, the core temperature of the eel slices is reduced to below 10 ℃ within 20 minutes. The eel slices are then weighed and packaged according to grade and specifications to obtain high-quality grilled eel slices, which are stored at 4 ℃.

[0049] The tenderness, elasticity, protein content, sensory score, and shelf life of the grilled eel products processed in Examples 1-4 were determined according to the aforementioned method, and the results are shown in Table 5.

[0050] Table 5. Quality and shelf life of eel products produced in the examples.

[0051]

[0052] As shown in Table 5, the grilled eel slices produced according to the method of the present invention have excellent nutritional and edible quality, and can be refrigerated at 4 ℃ for more than 2 months.

[0053] The above description is only a preferred embodiment of the present invention. All equivalent changes and modifications made within the scope of the claims of the present invention should be included in the scope of the present invention.

Claims

1. A method for producing high-quality grilled eel fillets, characterized in that, The process includes raw material acceptance, gutting and cleaning, blanching to remove fishy odors, vacuum impregnation, superheated steam maturation, electromagnetic wave combined with kabayaki (grilling), pre-cooling photodynamic sterilization, and grading and packaging. The specific operations for each step are as follows: (1) Raw material acceptance: Select live river eels or sea eels that have been growing for a full year and are free from disease, and temporarily keep them in water for 24 hours; (2) Cleaning and gutting: Iced the eel until it was stunned, removed the head and killed it. Cut it into two pieces along the abdomen and wash it with clean water to remove blood and internal organs. (3) Blanching to remove fishy smell: Blanch the cleaned eel slices in warm water to remove fishy smell; (4) Vacuum impregnation: Place the deodorized eel slices in the impregnation solution and vacuum impregnate for 15 min; (5) Superheated steam cooking: The soaked eel slices are cooked with superheated steam for 4 to 6 minutes; (6) Electromagnetic wave combined with grilling: Place the cooked eel slices with the skin side down and the meat side up, and use far-infrared baking for the skin side and microwave baking for the meat side, baking for 2 to 5 minutes at the same time; (7) Pre-cooling photodynamic sterilization: Place the grilled eel slices in a pre-cooling room and lower the core temperature to below 10 ℃ within 20 minutes, while simultaneously performing photodynamic sterilization treatment under LED light source irradiation; (8) Graded packaging: Weighing and packaging according to grade and specifications; The temperature of the superheated steam in step (5) is 260-280 °C, and it contains 0.5-1.0 mL / L of ginger oil; The temperature of far-infrared baking in step (6) is 75-80 ℃, and the temperature of microwave baking is 85-90 ℃.

2. The method for producing high-quality grilled eel slices according to claim 1, characterized in that, The temperature of the warm water in step (3) is 78-80 ℃, and the scalding time is 30 s.

3. The method for producing high-quality grilled eel slices according to claim 1, characterized in that, The ingredients in the impregnation solution in step (4) are as follows by weight: 0.3-0.55 parts salt, 4-7 parts vinegar, 5-8 parts cooking wine, 2-4 parts ginger and garlic water, 1-1.5 parts Sichuan pepper powder, 1-1.5 parts cumin powder, 1.5-4 parts light soy sauce, and 1.5-4 parts white sugar; the vacuum degree of the vacuum impregnation is -0.06 to -0.08 MPa.

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