CN104544301A - A process for smoke curing eel - Google Patents
A process for smoke curing eel Download PDFInfo
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- CN104544301A CN104544301A CN201310486726.6A CN201310486726A CN104544301A CN 104544301 A CN104544301 A CN 104544301A CN 201310486726 A CN201310486726 A CN 201310486726A CN 104544301 A CN104544301 A CN 104544301A
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- eel
- yellow eel
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Abstract
The present invention relates to a process for smoke curing eel. The process is characterized in that the process includes the following steps: squeezing out eel blood, curing the eel by adding formulation solution, removing salt from the eel body, arranging surface shape of the eel, sending the eel to a smoke house, drying the eel before smoke curing, cooling the eel before packaging. The beneficial effects of the process lies in that the eel is proper in raw ingredients processing, appropriate in smoke curing extent, delicious in taste and high in forming degree.
Description
Technical field
The present invention relates to field of processing of aquatic products, be specifically related to a kind of technique of smoking yellow eel.
Background technology
Swamp eel is not only delicacies on seat, the medical value that its meat, blood, head, Pi Junyou are certain.Swamp eel catches and mainly concentrates on the 5-7 month season, for the confession that regulates dull and rush season and meet market in requisition for, yellow eel except fresh and alive supply, can also processing and fabricating be semi-finished product or finished product can or smoked product.If but swamp eel processes bad, people's food can cause intoxicating phenomenon.The finished product process technology of current yellow eel is not perfect, smokes and usually considers composite factor, such as taste, raw ripe sense of propriety etc.
Summary of the invention
The invention provides a kind of technique of smoking yellow eel for the problems referred to above, its maturity is high, goods delicious flavour.
The present invention realizes in the following manner:
Smoke a technique for yellow eel, it is characterized in that, technique is as follows:
(1) yellow eel put in order is carried out freezing, then squeeze blood, raw material yellow eel 1000 parts, add salt 2 parts and 0.5 part, nitre, be spread in equably on yellow eel, be then placed on the estrade of inclination, press one block of scheelite thereon again, to extrude watery blood, in the freezer of 2 DEG C, place 24h;
(2) 1000 portions of yellow eels are placed in clean container pile up, the flesh of fish upward, is then put a wooden frame thereon, is pushed down with scheelite, and pickle toward falling 8 parts of ingredients solutions in container, after 3 days, levels adjusts 1 time, in the freezer being placed on 20 DEG C 5 days;
(3) yellow eel of pickling being placed on temperature is rinse 10min-15min in the flowing water of 16 DEG C, washes away too much salinity, arranges the surface configuration of yellow eel;
(4) the yellow eel marshalling after arranging is sent into dry 2 days of the smoking kiln of 30 DEG C, with fire, tense situation is a little baked on yellow eel surface, adopt temperature to be the cold smoking method fumigation 3 days of 15 DEG C;
(5) just cool at normal temperatures after yellow eel fumigation, then send in the freezer of 5 DEG C, completely after cooling, just can arrange the surface of fish, pack.
Described ingredients solution raw material components is than being salt 1.5 parts, 0.05 part, nitre, sodium sulfite 0.2 part, granulated sugar 5 parts, spices 0.5 part.
Beneficial effect of the present invention: former food materials process is proper, smokiness is suitable for, and delicious flavour, shaping degree is high.
Detailed description of the invention
First by salt 1.5 parts, 0.05 part, nitre, sodium sulfite 0.2 part, granulated sugar 5 parts, spices 0.5 part mixes with water, makes ingredients solution for subsequent use;
The yellow eel put in order is carried out freezing, then squeezes blood, raw material yellow eel 1000 parts, add salt 2 parts and 0.5 part, nitre, be spread in equably on yellow eel, be then placed on the estrade of inclination, press one block of scheelite thereon again, to extrude watery blood, in the freezer of 2 DEG C, place 24h; 1000 portions of yellow eels are placed in clean container and pile up, the flesh of fish upward, is then put a wooden frame thereon, is pushed down with scheelite, and pickle toward falling 8 parts of ingredients solutions in container, after 3 days, levels adjusts 1 time, in the freezer being placed on 20 DEG C 5 days; It is rinse 15min in the flowing water of 16 DEG C that the yellow eel of pickling is placed on temperature, washes away too much salinity, arranges the surface configuration of yellow eel; Yellow eel marshalling after arranging is sent into dry 2 days of the smoking kiln of 30 DEG C, with fire, tense situation is a little baked on yellow eel surface, adopt temperature to be the cold smoking method fumigation 3 days of 15 DEG C; Just cool at normal temperatures after yellow eel fumigation, then send in the freezer of 5 DEG C, completely after cooling, arrange the surface of fish, pack.
Claims (2)
1. smoke a technique for yellow eel, it is characterized in that, technique is as follows:
(1) yellow eel put in order is carried out freezing, then squeeze blood, raw material yellow eel 1000 parts, add salt 2 parts and 0.5 part, nitre, be spread in equably on yellow eel, be then placed on the estrade of inclination, press one block of scheelite thereon again, to extrude watery blood, in the freezer of 2 DEG C, place 24h;
(2) 1000 portions of yellow eels are placed in clean container pile up, the flesh of fish upward, is then put a wooden frame thereon, is pushed down with scheelite, and pickle toward falling 8 parts of ingredients solutions in container, after 3 days, levels adjusts 1 time, in the freezer being placed on 20 DEG C 5 days;
(3) yellow eel of pickling being placed on temperature is rinse 10min-15min in the flowing water of 16 DEG C, washes away too much salinity, arranges the surface configuration of yellow eel;
(4) the yellow eel marshalling after arranging is sent into dry 2 days of the smoking kiln of 30 DEG C, with fire, tense situation is a little baked on yellow eel surface, adopt temperature to be the cold smoking method fumigation 3 days of 15 DEG C;
(5) just cool at normal temperatures after yellow eel fumigation, then send in the freezer of 5 DEG C, completely after cooling, arrange the surface of fish, pack.
2. a kind of technique of smoking yellow eel according to claim 1, is characterized in that, described ingredients solution raw material components is than being salt 1.5 parts, 0.05 part, nitre, sodium sulfite 0.2 part, granulated sugar 5 parts, spices 0.5 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310486726.6A CN104544301A (en) | 2013-10-17 | 2013-10-17 | A process for smoke curing eel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310486726.6A CN104544301A (en) | 2013-10-17 | 2013-10-17 | A process for smoke curing eel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104544301A true CN104544301A (en) | 2015-04-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310486726.6A Pending CN104544301A (en) | 2013-10-17 | 2013-10-17 | A process for smoke curing eel |
Country Status (1)
| Country | Link |
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| CN (1) | CN104544301A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361015A (en) * | 2015-12-10 | 2016-03-02 | 天全润兆鲟业有限公司 | Edible processing method of oncorhynchus mykiss |
-
2013
- 2013-10-17 CN CN201310486726.6A patent/CN104544301A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361015A (en) * | 2015-12-10 | 2016-03-02 | 天全润兆鲟业有限公司 | Edible processing method of oncorhynchus mykiss |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |
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| WD01 | Invention patent application deemed withdrawn after publication |