A method for making stewed crisp eel

Abstract

The application discloses a kind of crisp eel's vinegar stewing marinating making method, belong to food processing technical field.The method includes after preliminary processing eel silk is placed in 70~80 DEG C hot water, and adds including onion, coriander, white vinegar and salt, removes fishy smell auxiliary material, carries out soaking treatment, after soaking, it is fished out and drained, obtain fishy smell removal eel silk, fishy smell removal eel silk is fried twice, obtain fried eel silk, again fried eel silk is completely immersed in pre-cooked marinating, soak 8-15 minutes, after fishing out, it is drained and removed marinating, crisp eel product is obtained.The application uses vinegar stewing process in pretreatment stage to effectively remove fishy smell, after frying treatment, discard traditional high-temperature tumbling process, use static marinating way to add flavor, avoid the problem of crisp eel fracture and breakage caused by external force impact, ensure that finished product is complete and beautiful, simultaneously by soaking thoroughly, marinating penetrates deeply, extend crispness retention time, and the crisp eel prepared has perfect flavor, low fishy smell, and long-lasting crisp taste.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for preparing crispy eel by braising in vinegar and marinating. Background Technology

[0002] Crispy eel is a traditional famous dish, loved by consumers for its unique crispy texture and fresh flavor. The traditional preparation process of crispy eel usually includes: killing, deboning, and cutting live eels into sections or strips; blanching and marinating them; deep-frying them at high temperature; and finally, putting the crispy fried eel into a pot with a pre-made thick gravy. By quickly "turning" or "tossing" the eel, the gravy is evenly coated on the surface of the crispy eel before it is removed from the pot and plated.

[0003] However, the traditional method of coating and simmering eel has the following problems. First, the texture of the fried eel is very fragile and it is very easy to break and break during the high-temperature stir-frying and coating process, resulting in an incomplete appearance and poor quality of the finished product. At the same time, it reduces the yield of the ingredients. Second, since the eel is taken out of the pot immediately after being coated with sauce, the sauce can only adhere to the surface of the crispy eel and cannot penetrate into the interior. As a result, the crispy eel quickly absorbs the surface moisture and becomes soft after being served, and the crispy texture cannot be maintained, which seriously affects the eating quality of the dish.

[0004] Therefore, developing a new method for making crispy eel that can effectively maintain the integrity of the eel, extend the crispness retention time, and is easy to operate has significant market value and application prospects. Summary of the Invention

[0005] In view of this, the present invention provides a method for preparing crispy eel by braising in vinegar and marinating, in order to solve the problems of easy breakage, easy softening, and high operation difficulty of crispy eel in traditional processes.

[0006] The technical solution provided by this invention is as follows: This invention provides a method for preparing crispy eel by braising in vinegar and marinating, comprising the following steps: (1) Vinegar braising to remove fishy smell: Place the pre-processed eel shreds in hot water at 70℃~80℃, and add fishy smell remover ingredients including onion, coriander, white vinegar and salt. Soak the eel shreds after soaking and drain them to obtain fishy smell removed eel shreds. (2) Frying process: Fry the deodorized eel strips obtained in step (1) twice to obtain fried eel strips; (3) Brine treatment: Immerse the fried eel strips obtained in step (2) completely in the pre-made brine for 8-15 minutes. After soaking, remove the eel strips and drain off the excess brine to obtain the crispy eel product.

[0007] Furthermore, the soaking time in step (1) is 10-20 minutes.

[0008] Furthermore, the deodorizing ingredients in step (1) include the following components by weight: 200-300 parts onion, 100-200 parts coriander, 5-15 parts white vinegar, and 5-10 parts salt.

[0009] Furthermore, the braising liquid in step (3) includes the following components by weight: 200-300 parts water, 120-180 parts white sugar, 80-120 parts Shaoxing wine, 1-3 parts scallions, 1-3 parts ginger, 3-8 parts salt, and 1-3 parts sesame oil.

[0010] Furthermore, the method for preparing the braising liquid is to stir-fry scallions and ginger until fragrant, then add water, white sugar, Shaoxing wine, salt, and sesame oil, and simmer until the braising liquid is thick and glossy.

[0011] The beneficial effects of this invention are as follows: This invention employs a vinegar braising process in the pretreatment stage. Through the synergistic effect of onions, cilantro, white vinegar, and salt in hot water, the fishy smell of the eel shreds is removed. After frying, this invention abandons the traditional high-temperature turning process and adopts a static braising method to season the eel shreds. The crispy fried eel shreds are statically soaked in the braising liquid, avoiding external impact and fundamentally solving the problem of easy breakage and fragmentation of the crispy eel. This ensures that each eel shred is intact and beautiful, improving the product appearance and yield. At the same time, through 8-15 minutes of thorough soaking, the braising liquid not only coats the surface evenly but also penetrates deep into the eel shreds. Compared with the traditional coating method, the internal structure of the crispy eel produced by this invention is less affected by moisture, and the crispness is maintained for a longer time, effectively solving the problem of rapid softening after serving. Furthermore, the long braising time allows the sweet and salty flavor to perfectly blend with the original flavor of the eel, resulting in a richer and more lasting flavor profile. Detailed Implementation

[0012] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Obviously, the described embodiments are only a part of the embodiments of this invention, not all of them. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention. Experimental methods in the following embodiments that do not specify specific conditions are generally performed under conventional conditions or as recommended by the manufacturer. Unless otherwise stated, percentages and parts are weight percentages and parts by weight.

[0013] Unless otherwise specified, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains. It should be noted that the terms used herein are for the purpose of describing particular embodiments only and are not intended to limit the exemplary embodiments of this application.

[0014] The technical solution of this invention: a method for preparing crispy eel by braising in vinegar and marinating. (1) Vinegar braising to remove fishy smell: Place the pre-processed eel shreds in hot water at 70℃~80℃, and add fishy smell remover ingredients including onion, coriander, white vinegar and salt. Soak for 10-20 minutes, then drain to obtain fishy smell removed eel shreds. The deodorizing ingredients, by weight, include the following components: 200-300 parts onion, 100-200 parts cilantro, 5-15 parts white vinegar, and 5-10 parts salt. (2) Frying process: Fry the deodorized eel strips obtained in step (1) twice to obtain fried eel strips; (3) Brine treatment: Immerse the fried eel strips obtained in step (2) completely in the pre-prepared brine for 8-15 minutes, then remove and drain off the excess brine to obtain the crispy eel product. The braising liquid, by weight, includes the following components: 200-300 parts water, 120-180 parts white sugar, 80-120 parts Shaoxing wine, 1-3 parts scallions, 1-3 parts ginger, 3-8 parts salt, and 1-3 parts sesame oil. The method for making the braising liquid is to stir-fry scallions and ginger until fragrant, then add water, white sugar, Shaoxing wine, salt and sesame oil, and simmer until the braising liquid is thick and glossy.

[0015] The following is a further explanation using specific embodiments. Example

[0016] A method for preparing crispy eel by braising in vinegar and marinating includes the following steps: (1) Raw material preparation Select 500 grams of fresh, live eel about the thickness of a pen shaft, kill and clean it, then cut it into eel strips and set aside. (2) Vinegar braising to remove fishy smell Mix 250g of chopped onion, 150g of cilantro, 10g of white vinegar and 8g of salt to make a deodorizing agent. Put the prepared eel shreds into 2500ml of 75℃ hot water, add the deodorizing agent, and soak at a constant temperature for 15 minutes. After soaking, take out the eel shreds and drain the water. (3) Preparation of braising liquid Add cooking oil to a pot, sauté 1 gram of chopped green onion and 1 gram of minced ginger until fragrant, add 100 grams of Shaoxing wine, 150 grams of white sugar, 5 grams of salt, 250 grams of water and 3 grams of sesame oil, simmer over medium heat and stir constantly until the sauce becomes thick and glossy, then turn off the heat and set aside. (4) Frying process Add cooking oil to a wok and heat it to 150°C. Add the drained eel strips in batches and fry until they are slightly yellow and set. Remove them from the oil and wait for the temperature to drop to 100°C. Then, put the fried eel strips back into the oil, turn off the heat, and let them soak in the residual heat for about 5 minutes. Remove them and drain the oil. This double frying step ensures that the eel strips reach the best crispiness. (5) Brine soaking treatment Immediately immerse the fried eel strips completely into the braising liquid prepared in step (3), ensuring that the braising liquid submerges all the eel strips. Soak statically for 8 minutes to allow the braising liquid to fully penetrate. After soaking, carefully remove the crispy eel with a slotted spoon to avoid breaking it. Plate it to obtain the finished crispy eel dish.

[0017] The crispy eel prepared in this embodiment has an intact appearance without any breaks. Upon tasting, one first feels the sweet and salty aroma of the braising sauce. When chewing, the eel shreds are crispy inside, and the crispness remains good for up to 15 minutes after being plated. After tasting, there is almost no fishy smell, and the flavor is evenly penetrated. Example

[0018] A method for preparing crispy eel by braising in vinegar and marinating includes the following steps: (1) Raw material preparation Select 500 grams of fresh, live eel about the thickness of a pen shaft, kill and clean it, then cut it into eel strips and set aside. (2) Vinegar braising to remove fishy smell Mix 300g of chopped onion, 200g of cilantro, 15g of white vinegar and 10g of salt to make a deodorizing agent. Put the prepared eel shreds into 2500ml of 80℃ hot water, add the deodorizing agent, and soak at a constant temperature for 20 minutes. After soaking, take out the eel shreds and drain the water. (3) Preparation of braising liquid Add cooking oil to a pot, sauté 1 gram of chopped green onion and 1 gram of minced ginger until fragrant, add 120 grams of Shaoxing wine, 180 grams of white sugar, 5 grams of salt, 300 grams of water and 3 grams of sesame oil, simmer over medium heat and stir constantly until the sauce becomes thick and glossy, then turn off the heat and set aside. (4) Frying process Add cooking oil to a wok and heat it to 150°C. Add the drained eel strips in batches and fry until they are slightly yellow and set. Remove them from the oil and wait for the temperature to drop to 100°C. Then, put the fried eel strips back into the oil, turn off the heat, and let them soak in the residual heat for about 5 minutes. Remove them and drain the oil. This double frying step ensures that the eel strips reach the best crispiness. (5) Brine soaking treatment Immediately immerse the fried eel strips completely into the braising liquid prepared in step (3), ensuring that the braising liquid submerges all the eel strips. Soak statically for 15 minutes to allow the braising liquid to fully penetrate. After soaking, carefully remove the crispy eel with a slotted spoon to avoid breaking it. Plate it to obtain the finished crispy eel dish.

[0019] The crispy eel prepared in this embodiment has a slightly longer marinating time, resulting in a deeper internal flavor, a balanced and full sweet and salty taste, no greasy taste, and a longer crispy time. Even after being left at room temperature for 20 minutes, it still maintains a noticeable crispness, and the eel's shape remains intact. Example

[0020] A method for preparing crispy eel by braising in vinegar and marinating includes the following steps: (1) Raw material preparation Select 500 grams of fresh, live eel about the thickness of a pen shaft, kill and clean it, then cut it into eel strips and set aside. (2) Vinegar braising to remove fishy smell Mix 200g of chopped onion, 100g of cilantro, 5g of white vinegar and 5g of salt to make a deodorizing agent. Put the prepared eel shreds into 2500ml of 78℃ hot water, add the deodorizing agent, and soak at a constant temperature for 12 minutes. After soaking, take out the eel shreds and drain the water. (3) Preparation of braising liquid Add cooking oil to a pot, sauté 1 gram of chopped green onion and 1 gram of minced ginger until fragrant, add 100 grams of Shaoxing wine, 150 grams of white sugar, 5 grams of salt, 250 grams of water and 3 grams of sesame oil, simmer over medium heat and stir constantly until the sauce becomes thick and glossy, then turn off the heat and set aside. (4) Frying process Add cooking oil to a wok and heat it to 150°C. Add the drained eel strips in batches and fry until they are slightly yellow and set. Remove them from the oil and wait for the temperature to drop to 100°C. Then, put the fried eel strips back into the oil, turn off the heat, and let them soak in the residual heat for about 5 minutes. Remove them and drain the oil. This double frying step ensures that the eel strips reach the best crispiness. (5) Brine soaking treatment Immediately immerse the fried eel strips completely into the braising liquid prepared in step (3), ensuring that the braising liquid submerges all the eel strips. Soak statically for 8 minutes to allow the braising liquid to fully penetrate. After soaking, carefully remove the crispy eel with a slotted spoon to avoid breaking it. Plate it to obtain the finished crispy eel dish.

[0021] The crispy eel prepared in this embodiment has an intact appearance without obvious breakage. The integrity and crispness of the finished product are well maintained. Due to the small amount of deodorizing auxiliary materials used, the purity of the flavor is slightly weaker, but the overall flavor is still relatively harmonious.

[0022] Comparative Example (1) Raw material preparation Select 500 grams of fresh, live eel about the thickness of a pen shaft, kill and clean it, then cut it into eel strips and set aside. (2) Deodorizing treatment Mix 250g of chopped onion, 150g of cilantro, 10g of white vinegar and 8g of salt. Put the prepared eel shreds into 2500ml of 75℃ hot water, add the deodorizing ingredients, and soak at a constant temperature for 15 minutes. After soaking, take out the eel shreds and drain the water. (3) Preparation of braising liquid Add cooking oil to a pot, sauté 1 gram of chopped green onion and 1 gram of minced ginger until fragrant, add 100 grams of Shaoxing wine, 150 grams of white sugar, 5 grams of salt, 250 grams of water and 3 grams of sesame oil, simmer over medium heat and stir constantly until the sauce becomes thick and glossy, then turn off the heat and set aside. (4) Frying process Add cooking oil to a pot and heat it to 150°C. Add the drained eel strips in batches to the oil and fry until they are slightly yellow and set. Remove them from the oil and wait for the oil temperature to drop to 100°C. Put the fried eel strips back into the pot, turn off the heat, and let them soak in the residual heat for about 5 minutes. Remove them and drain the oil. (5) Turn over and coat with sauce Immediately pour the fried eel shreds into the braising liquid prepared in step (3), stir-fry quickly over high heat for about 30 seconds, so that the braising liquid evenly coats the surface of the eel shreds, and you will get the crispy eel product.

[0023] The crispy eel prepared in this proportion had some eel shreds break during the stir-frying process, resulting in poor appearance; 5 minutes after being taken out of the pot, the surface coated with sauce began to soften, and the crispy texture decreased significantly; at the same time, due to the short stir-frying time, the sauce only adhered to the surface, the internal flavor was bland, and the greasiness after frying was quite prominent.

[0024] The present invention and its embodiments have been described above. This description is not restrictive, and the embodiments shown are only one of the embodiments of the present invention. The actual structure is not limited to this. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the present invention, they should all fall within the protection scope of the present invention.

Claims

1. A method for preparing crispy eel by braising in vinegar and marinating, characterized in that, Includes the following steps: (1) Vinegar braising to remove fishy smell: Place the pre-processed eel shreds in hot water at 70℃~80℃, and add fishy smell remover ingredients including onion, coriander, white vinegar and salt, and soak them. After soaking, take them out and drain them to get fishy smell removed eel shreds. (2) Frying process: Fry the deodorized eel strips obtained in step (1) twice to obtain fried eel strips; (3) Brine treatment: Immerse the fried eel strips obtained in step (2) completely in the pre-made brine for 8-15 minutes. After soaking, remove the eel strips and drain off the excess brine to obtain the crispy eel product.

2. The method for preparing crispy eel by braising in vinegar and marinating according to claim 1, characterized in that, The soaking time in step (1) is 10-20 minutes.

3. The method for preparing crispy eel by braising in vinegar and marinating according to claim 1, characterized in that, The deodorizing ingredients in step (1) include the following components by weight: 200-300 parts onion, 100-200 parts coriander, 5-15 parts white vinegar, and 5-10 parts salt.

4. The method for preparing crispy eel by braising in vinegar and marinating according to claim 1, characterized in that, The braising liquid in step (3) includes the following components by weight: 200-300 parts water, 120-180 parts white sugar, 80-120 parts Shaoxing wine, 1-3 parts scallions, 1-3 parts ginger, 3-8 parts salt, and 1-3 parts sesame oil.

5. The method for preparing crispy eel by braising in vinegar and marinating according to claim 4, characterized in that, The method for preparing the braising liquid is to stir-fry scallions and ginger until fragrant, then add water, white sugar, Shaoxing wine, salt, and sesame oil, and simmer until the braising liquid is thick and glossy.