CN102038218A - Processing technology of instant eel shreds - Google Patents
Processing technology of instant eel shreds Download PDFInfo
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- CN102038218A CN102038218A CN2009102043570A CN200910204357A CN102038218A CN 102038218 A CN102038218 A CN 102038218A CN 2009102043570 A CN2009102043570 A CN 2009102043570A CN 200910204357 A CN200910204357 A CN 200910204357A CN 102038218 A CN102038218 A CN 102038218A
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- yellow eel
- eel
- shreds
- instant
- process technology
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Abstract
The invention discloses a processing technology of instant eel shreds. By utilizing the technology, small snack foods which are fragrant, soft and tasty and have unique flavor can be produced. The processing technology is realized by the following technical scheme: seasoning liquid preparation: washing and hammering garlic, ginger and onion, filling into a gauze bag, putting the gauze bag into an interlayer boiler, boiling for 20 minutes, and fishing out a spice bag; adding white sugar, monosodium glutamate, soy sauce, caramel, agar and yellow, and controlling the weight of the filtered liquid at 100kg; washing the eel, cutting the washed eel into sections with the length of 6cm, putting the eel sections and salt water into 10 baume degree salt water based on the ratio of 1:1 to be subject to salting for 10-12 minutes, draining, then placing in oil at the temperature of 180-200 DEG C, frying for 2-4 minutes, controlling the dehydration rate at 35%-40%, and cutting the obtained eel sections into 3-mm eelshreds; cutting lean pork into the shreds with same specification as the eel shreds, and frying the shreds by peanut oil; and weighing the eel shreds, pork shreds and the seasoning liquid, and carrying out vacuum package and sterilization on the weighed eel shreds, pork shreds and the seasoning liquid.
Description
Technical field:
The invention relates to a kind of processing of aquatic products technology, it is a kind of about instant yellow eel silk process technology more specifically to say so.
Background technology:
At present, yellow eel processing generally also rests in the making of yellow eel dish, and way is that yellow eel is processed into the eel silk, adds soy sauce, cooking wine, white sugar, fine salt, monosodium glutamate, green pepper powder, starch, puts into edible oil again, with big the baked wheaten cake eel silk is fried.This way can only be carried out at home, does not satisfy the travel high rhythm needs of the edible and modern life in the way of people.
Summary of the invention:
The objective of the invention is to overcome the shortcoming of prior art, a kind of new yellow eel process technology is provided.Utilize the present technique method can produce the instant bagged yellow eel silk of unique flavor.
The present invention is achieved through the following technical solutions:
1, technological process
Raw material → processing → salt marsh → fried → chopping → pack → seal → sterilization → insulation check → packing → finished product
2, raw material is prepared: the bundle of packing into after mashed is cleaned, beaten to garlic, ginger, onion put into jacketed pan and boiled 20 minutes, add white granulated sugar, monosodium glutamate, soy sauce, dark reddish brown, agar-agar, the heating stirring and dissolving adds yellow rice wine, and filtered fluid is a baste; Yellow eel is cleaned and is cut into long about 6 centimetres yellow eel section.
3, processing: yellow eel section and salt solution were put into 10 Baume degrees salt solution medium saltings by 1: 1, drain away the water, it is fried to put into 180--200 ℃ of oil, the yellow eel section after fried is cut into grows 6 centimetres, wide 3 millimeters yellow eel silk; Thin pork is cut into the shredded meat with the same specification of yellow eel silk, and is fried ripe with peanut.
4, packed: adopt three layers of complex pocket (pet/al/cpp) packing, take by weighing yellow eel silk 80 grams, shredded pork 60 grams add baste 40 grams (every bag of net content is 180 grams).
5, seal, sterilization: the vacuum main control is in the 0.088-0.093 MPa when vacuum-packed.Bactericidal formula 15-35-15/121 ℃, back-pressure: 0.16 MPa.
The specific embodiment:
1, to prepare formulation of flavoring liquid be garlic 250 gram to baste, 1.4 kilograms of yellow rice wine, 3.5 kilograms of refined salt, monosodium glutamate 220 grams, ginger 300 grams, agar-agar 80 grams, onion 250 grams, 15 kilograms in soy sauce, dark reddish brown 60 grams, 6 kilograms of white granulated sugars, 85 liters in clear water.Compound method is garlic, ginger, onion to be cleaned, beat pack into after mashed in the bundle, fastens sack and goes in the jacketed pan to boil, and keeps little and boils 20 minutes, and the spices bag is pulled out.Add white granulated sugar, monosodium glutamate, soy sauce, dark reddish brown, agar-agar, the heating stirring and dissolving is closed steam after boiling, and adds yellow rice wine, filters standby.The control amount of taking the dish out of the pot is double centner (evaporation water is supplied with boiling water), is cooled to below 40 ℃ standby.
2, key points for operation
(1) raw material: select the fresh and alive or freezing above yellow eel of heavy 150 grams for use.
(2) raw material is handled: 1. live Monopteri albi should be supported 1 day temporarily, treated that it tells in the most gill behind the silt and dirt, and fish is fallen dusk or uses electrical stunning, cleaned up freezing yellow eel and thawed with flowing water, cleaning.2. the yellow eel of cleaning is followed closely on plank (back up) with iron nail, behind the gill, severed, reject internal organ, cut blood stains and impurity on the clean eel sheet of head and tail clear water along vertebrae with the obtuse triangle cutter.3. the yellow eel sheet of cleaning is cut into long about 6 centimetres yellow eel section, placed apart by yellow eel section size, thickness.
(3) salt marsh: yellow eel section and salt solution were put into 10 Baume degrees salt solution medium saltings 10-12 minute by 1: 1.The salt marsh time should and freeze according to yellow eel section size, temperature, the difference of fresh fish raw material is done suitably to adjust.Behind the salt marsh,, drain and wait to explode with clear water flushing 1 time.
(4) fried: as to put into 180--200 ℃ of oil behind the abundant draining of yellow eel section behind the salt marsh fried 2-4 minute.Should stir gently when fried, so that the yellow eel section after fried is old tender evenly, the color and luster unanimity.When the surface is golden red, can pull the drop oil cooling out but, the control dehydration rate is at 35%-40%.
(5) chopping: the yellow eel section after fried is cut into long 6 centimetres, wide 3 millimeters yellow eel silk.
(6) processing of shredded pork: select the tenderloin or the lean meat of health pig for use, be cut into the shredded meat with the same specification of yellow eel silk, fried ripe, standby with peanut.
(7) packed: adopt three layers of complex pocket (pet/al/cpp) packing, take by weighing yellow eel silk 80 grams, shredded pork 60 grams add baste 40 grams (every bag of net content is 180 grams).
(8) seal, sterilization: the vacuum main control is in the 0.088-0.093 MPa when vacuum-packed.Bactericidal formula 15-35-15/121 ℃, back-pressure: 0.16 MPa.
(9) insulation check: dry the bag surface, deposit in 37 ± 2 ℃ of insulation indoor heat insulatings 7 days, reject defective work, finished product vanning warehouse-in is stored.
Claims (9)
1. instant yellow eel silk process technology, it is characterized in that: used was yellow eel, pork, baste originally, yellow eel is through cleaning, salt marsh, fried, chopping, pork chopping, fried, vacuum bagged, seal, sterilization, insulation check form.
2. according to the described a kind of instant yellow eel silk process technology of claim 1, it is characterized in that: about described yellow eel body weight 150 grams.
3. according to the described a kind of instant yellow eel silk process technology of claim 1, it is characterized in that: described salt marsh is that yellow eel section and salt solution were put into 10 Baume degrees salt solution medium saltings 10-12 minute by 1: 1.
4. according to the described a kind of instant yellow eel silk process technology of claim 1, it is characterized in that: described fried be that the yellow eel section behind the salt marsh was put into 180--200 ℃ of oil fried 2-4 minute, the control dehydration rate is at 35%-40%.
5. according to the described a kind of instant yellow eel silk process technology of claim 1, it is characterized in that: described chopping is that the yellow eel section after fried is cut into long 6 centimetres, wide 3 millimeters yellow eel silk.
6. according to the described a kind of instant yellow eel silk process technology of claim 1, it is characterized in that: described vacuum bagged is to adopt three layers of complex pocket (pet/al/cpp) packing, take by weighing yellow eel silk 80 grams, shredded pork 60 grams add baste 40 grams (every bag of net content is 180 grams).
7. according to the described a kind of instant yellow eel silk process technology of claim 1, it is characterized in that: describedly seal when being vacuum packaging the vacuum main control in the 0.088-0.093 MPa.
8. according to the described a kind of instant yellow eel silk process technology of claim 1, it is characterized in that: described bactericidal formula 15-35-15/121 ℃, back-pressure: 0.16 MPa.
9. according to the described a kind of instant yellow eel silk process technology of claim 1, it is characterized in that: described insulation check is that bag is deposited in 37 ± 2 ℃ of insulation indoor heat insulatings 7 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102043570A CN102038218A (en) | 2009-10-19 | 2009-10-19 | Processing technology of instant eel shreds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102043570A CN102038218A (en) | 2009-10-19 | 2009-10-19 | Processing technology of instant eel shreds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102038218A true CN102038218A (en) | 2011-05-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102043570A Pending CN102038218A (en) | 2009-10-19 | 2009-10-19 | Processing technology of instant eel shreds |
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| CN (1) | CN102038218A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181585A (en) * | 2013-03-30 | 2013-07-03 | 天津科技大学 | Spicy instant loach food and method for processing same |
| CN103315329A (en) * | 2013-06-07 | 2013-09-25 | 江苏中洋集团股份有限公司 | Preparation method of instant mullet |
| CN114601102A (en) * | 2022-02-22 | 2022-06-10 | 武汉轻工大学 | Preparation method of dry-fried eel strips and instant food |
| CN115568564A (en) * | 2022-10-21 | 2023-01-06 | 湖北省农业科学院农产品加工与核农技术研究所 | Sauced shredded eel pickling formula and preparation method thereof |
-
2009
- 2009-10-19 CN CN2009102043570A patent/CN102038218A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181585A (en) * | 2013-03-30 | 2013-07-03 | 天津科技大学 | Spicy instant loach food and method for processing same |
| CN103315329A (en) * | 2013-06-07 | 2013-09-25 | 江苏中洋集团股份有限公司 | Preparation method of instant mullet |
| CN103315329B (en) * | 2013-06-07 | 2014-07-02 | 江苏中洋集团股份有限公司 | Preparation method of instant mullet |
| CN114601102A (en) * | 2022-02-22 | 2022-06-10 | 武汉轻工大学 | Preparation method of dry-fried eel strips and instant food |
| CN115568564A (en) * | 2022-10-21 | 2023-01-06 | 湖北省农业科学院农产品加工与核农技术研究所 | Sauced shredded eel pickling formula and preparation method thereof |
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Application publication date: 20110504 |