CN105995651A - Eel food and processing method thereof - Google Patents

Eel food and processing method thereof Download PDF

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Publication number
CN105995651A
CN105995651A CN201610399833.9A CN201610399833A CN105995651A CN 105995651 A CN105995651 A CN 105995651A CN 201610399833 A CN201610399833 A CN 201610399833A CN 105995651 A CN105995651 A CN 105995651A
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CN
China
Prior art keywords
seasoning
anguillar japonica
food
processing method
japonica
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Pending
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CN201610399833.9A
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Chinese (zh)
Inventor
杨欢
杨新
张志明
陆卓丽
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Fujian Fuming Food Co Ltd
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Fujian Fuming Food Co Ltd
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Application filed by Fujian Fuming Food Co Ltd filed Critical Fujian Fuming Food Co Ltd
Priority to CN201610399833.9A priority Critical patent/CN105995651A/en
Publication of CN105995651A publication Critical patent/CN105995651A/en
Pending legal-status Critical Current

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Abstract

The present invention discloses an eel food and a processing method thereof. Fresh eels are subjected to the steps of fainting using ice, performing anatomy to killing, cleaning, carbon roasting, cooking, seasoning, etc. to prepare the instant eel food. The seasoning is conducted twice. The first seasoning is brushing sauce materials on the eels, and the seasoned eels are fried using oil. The second seasoning is soaking the eels with seasoning liquid, and the soaked eels are subjected to furnace roasting. The prepared eel food by using the special seasoning sauce materials and specific seasoning technology is fresh and fragrant in tastes, is more in line with the needs of the domestic consumers and more balanced in nutrition, and the nutritional and health-care functions of the eel food after consumption can be further improved.

Description

A kind of Anguillar japonica food and processing method thereof
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Anguillar japonica food and processing method thereof.
Background technology
Along with raising and the improvement of eating patterns of living standards of the people, aquatic products have become the protide food of consumers.Anguillar japonica is nutritious because of it, delicious flavour, stings fleshiness less, and have cooling and heatstroke-eliminating, nourishing and fit keeping function act as one of important selection for people.
China is Japanese topmost roast eel supply country, and the processing of domestic Anguillar japonica is also main based on Japanese consumption habit seasoning roast eel.The present invention passes through material matching and the research of processing method, make to produce a kind of in mouthfeel and edible on be more suitable for the Anguillar japonica food of domestic consumer's demand, and then promote the sale on Anguillar japonica product market at home, solve that current Anguillar japonica processing enterprise product is single, marketing method is single (mainly by producing), affected bigger problem by foreign market.
Summary of the invention
It is an object of the invention to provide a kind of Anguillar japonica food and processing method thereof, its not only fresh perfume (or spice) of taste, more meet the demand of domestic consumer, and nutrition more equalize, can further improve edible after alimentary health-care function.
For achieving the above object, the present invention adopts the following technical scheme that
A kind of Anguillar japonica food, its processing method include ice dusk, cut open kill, clean, grilled, steaming and decocting, the step of seasoning, each step concrete operations are as follows:
1) ice dusk: put into by fresh Anguillar japonica in iced pond, quickly stirring frozen water carries out ice dusk;
2) cut open and kill: the Anguillar japonica after ice dusk is cut open from back, bones, remove internal organs, remove fin;
3) cleaning: clean up cuing open the Anguillar japonica use water after killing, then paper using presses on Anguillar japonica two sides, to blot surface moisture, and makes Anguillar japonica the most smooth;
4) grilled: cleaned japanese eel skin is faced down, in 85-95 DEG C of grilled 8-10min;
5) steaming and decocting: the Anguillar japonica after grilled is used vapour cooking 5-8min;
6) seasoning: described seasoning is carried out at twice, seasoning for the first time is that fry in hot pot 5-10s processed by after sauce on Anguillar japonica brush, and seasoning for the second time is by after Anguillar japonica baste immersion 5-8min, rotates baking 30-50min in 50-60 DEG C of roasting kiln.
Wherein, sauce used by seasoning for the first time is made up of following raw material: cooking wine 3-5 part, Sucus Zingberis 3-5 part, tomato sauce 2-3 part, Sal 2-3 part, Zanthoxyli Bungeani powder 1-2 part, Cortex Cinnamomi powder 1 part;Described Sucus Zingberis be by fresh ginger clean, peeling after squeeze the juice.
Baste used by seasoning is made up of following raw material for the second time: Effects of Extracts of Grifola frondosa on Active 5-8 part, vegetable juice 5-8 part, broad bean paste 3-5 part, Fructus Piperis powder 3-5 part, Fructus Citri Limoniae juice 2-3 part, cumin powder 2-3 part, Oyster sauce 1-2 part;
Described Effects of Extracts of Grifola frondosa on Active be by Grifola frondosa clean, section after, add edible oil and the water of weight 2 times thereof of its weight 3%, in 100 DEG C of airtight boiling 30-50min, then filter, after gained concentrating filter liquor be spray-dried be prepared from.
Described vegetable juice be weigh Cucurbita pepo L., Germinatus Phragmitis, Herba Alii fistulosi, Herba Medicaginis, Salvia japonica Thunb. by weight 3:2:2:1:0.3 after, Germinatus Phragmitis, Cucurbita pepo L. are cleaned, peeling, are cut into short section, jointly scald in hot water with Herba Medicaginis, Salvia japonica Thunb., add clean Herba Alii fistulosi and squeeze the juice and make.
The processing method that the invention provides a kind of Anguillar japonica food, it mainly uses the method for two step tastes to process, wherein, sauce that the first step is prepared for raw material by brushing cooking wine, Sucus Zingberis, tomato sauce, Pericarpium Zanthoxyli etc. and the fried method of deep fat, fish skin can not only be made softer, products taste is more preferable, moreover it is possible to effectively remove the fishy smell of Fish, it is ensured that product quality;And second step is dried by the way of baste prepared by the raw materials such as Effects of Extracts of Grifola frondosa on Active, vegetable juice, broad bean paste, cumin powder carries out soaking and rotary kiln is roasting, product fragrance can not only be increased, abundant products taste, it is made more to meet the demand of domestic consumer, be also with Cucurbita pepo L., vegetable juice prepared by Germinatus Phragmitis, Herba Alii fistulosi, Herba Medicaginis, Salvia japonica Thunb., make up the shortcomings such as Anguillar japonica Vitamin C content is not enough, balanced nutritious, reach the various health care functions such as seasoning removing toxic substances, nourishing YIN and moistening the lung, and there is certain fungistatic effect.Additionally, the Anguillar japonica after the present invention will clean carries out grilled, products obtained therefrom more local flavor can be made.
Detailed description of the invention
In order to make content of the present invention easily facilitate understanding, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention is not limited only to this.
Effects of Extracts of Grifola frondosa on Active used is Grifola frondosa to be cleaned, after section, add edible oil and the water of weight 2 times thereof of its weight 3%, in 100 DEG C of airtight boiling 30-50min, then filter, be spray-dried and be prepared from after gained concentrating filter liquor.
Vegetable juice used be weigh Cucurbita pepo L., Germinatus Phragmitis, Herba Alii fistulosi, Herba Medicaginis, Salvia japonica Thunb. by weight 3:2:2:1:0.3 after, Germinatus Phragmitis, Cucurbita pepo L. are cleaned, peeling, are cut into short section, jointly scald in hot water with Herba Medicaginis, Salvia japonica Thunb., add clean Herba Alii fistulosi and squeeze the juice and make.
Embodiment 1
1) ice dusk: put into by fresh Anguillar japonica in iced pond, quickly stirring frozen water carries out ice dusk;
2) cut open and kill: the Anguillar japonica after ice dusk is cut open from back, bones, remove internal organs, remove fin;
3) cleaning: clean up cuing open the Anguillar japonica use water after killing, then paper using presses on Anguillar japonica two sides, to blot surface moisture, and makes Anguillar japonica the most smooth;
4) grilled: cleaned japanese eel skin is faced down, in 85 DEG C of grilled 10min;
5) steaming and decocting: the Anguillar japonica after grilled is used vapour cooking 5min;
6) seasoning: 3 weight portion cooking wine, 3 weight portion Sucus Zingberis, 2 weight portion tomato sauce, 2 weight portion Sal, 1 weight portion Zanthoxyli Bungeani powder, 1 weight portion Cortex Cinnamomi powder are mixed sauce, and on brush Anguillar japonica after cooking, then fry in hot pot 5s processed by Anguillar japonica;Again 5 weight portion Effects of Extracts of Grifola frondosa on Actives, 5 weight portion vegetable juice, 3 weight portion broad bean paste, 3 weight portion Fructus Piperis powders, 2 parts by weight of lemon juice, 2 weight portion cumin powders, 1 weight portion Oyster sauce are mixed and made into baste, Anguillar japonica is soaked in baste 5min, in 50 DEG C of roasting kilns, rotates baking 50min.
Embodiment 2
1) ice dusk: put into by fresh Anguillar japonica in iced pond, quickly stirring frozen water carries out ice dusk;
2) cut open and kill: the Anguillar japonica after ice dusk is cut open from back, bones, remove internal organs, remove fin;
3) cleaning: clean up cuing open the Anguillar japonica use water after killing, then paper using presses on Anguillar japonica two sides, to blot surface moisture, and makes Anguillar japonica the most smooth;
4) grilled: cleaned japanese eel skin is faced down, in 90 DEG C of grilled 9min;
5) steaming and decocting: the Anguillar japonica after grilled is used vapour cooking 6min;
6) seasoning: 4 weight portion cooking wine, 4 weight portion Sucus Zingberis, 2 weight portion tomato sauce, 2 weight portion Sal, 1 weight portion Zanthoxyli Bungeani powder, 1 weight portion Cortex Cinnamomi powder are mixed sauce, and on brush Anguillar japonica after cooking, then fry in hot pot 8s processed by Anguillar japonica;Again 6 weight portion Effects of Extracts of Grifola frondosa on Actives, 6 weight portion vegetable juice, 4 weight portion broad bean paste, 4 weight portion Fructus Piperis powders, 3 parts by weight of lemon juice, 2 weight portion cumin powders, 1 weight portion Oyster sauce are mixed and made into baste, Anguillar japonica is soaked in baste 6min, in 55 DEG C of roasting kilns, rotates baking 40min.
Embodiment 3
1) ice dusk: put into by fresh Anguillar japonica in iced pond, quickly stirring frozen water carries out ice dusk;
2) cut open and kill: the Anguillar japonica after ice dusk is cut open from back, bones, remove internal organs, remove fin;
3) cleaning: clean up cuing open the Anguillar japonica use water after killing, then paper using presses on Anguillar japonica two sides, to blot surface moisture, and makes Anguillar japonica the most smooth;
4) grilled: cleaned japanese eel skin is faced down, in 95 DEG C of grilled 8min;
5) steaming and decocting: the Anguillar japonica after grilled is used vapour cooking 8min;
6) seasoning: 5 weight portion cooking wine, 5 weight portion Sucus Zingberis, 3 weight portion tomato sauce, 3 weight portion Sal, 2 weight portion Zanthoxyli Bungeani powder, 1 weight portion Cortex Cinnamomi powder are mixed sauce, and on brush Anguillar japonica after cooking, then fry in hot pot 10s processed by Anguillar japonica;Again 8 weight portion Effects of Extracts of Grifola frondosa on Actives, 8 weight portion vegetable juice, 5 weight portion broad bean paste, 5 weight portion Fructus Piperis powders, 3 parts by weight of lemon juice, 3 weight portion cumin powders, 2 weight portion Oyster sauce are mixed and made into baste, Anguillar japonica is soaked in baste 8min, in 60 DEG C of roasting kilns, rotates baking 30min.
The Anguillar japonica food that the present invention prepares, the not only fresh perfume (or spice) of taste, more meet the demand of domestic consumer, and its nutrition more equalizes, and can further improve the alimentary health-care function after it eats.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent and modification, all should belong to the covering scope of the present invention.

Claims (6)

1. the processing method of an Anguillar japonica food, including ice dusk, cut open kill, clean, grilled, steaming and decocting, the step of seasoning, it is characterized in that: described seasoning is carried out at twice, seasoning for the first time is by after sauce on Anguillar japonica brush, fry in hot pot 5-10s processed, seasoning for the second time is by after Anguillar japonica baste immersion 5-8min, rotates baking 30-50min in 50-60 DEG C of roasting kiln.
The processing method of Anguillar japonica food the most according to claim 1, it is characterised in that: sauce used by seasoning is made up of following raw material for the first time: cooking wine 3-5 part, Sucus Zingberis 3-5 part, tomato sauce 2-3 part, Sal 2-3 part, Zanthoxyli Bungeani powder 1-2 part, Cortex Cinnamomi powder 1 part.
The processing method of Anguillar japonica food the most according to claim 1, it is characterised in that: baste used by seasoning is made up of following raw material for the second time: Effects of Extracts of Grifola frondosa on Active 5-8 part, vegetable juice 5-8 part, broad bean paste 3-5 part, Fructus Piperis powder 3-5 part, Fructus Citri Limoniae juice 2-3 part, cumin powder 2-3 part, Oyster sauce 1-2 part;
Described vegetable juice is to be prepared from by weight 3:2:2:1:0.3 by Cucurbita pepo L., Germinatus Phragmitis, Herba Alii fistulosi, Herba Medicaginis, Salvia japonica Thunb..
The processing method of Anguillar japonica food the most according to claim 3, it is characterized in that: described Effects of Extracts of Grifola frondosa on Active be by Grifola frondosa clean, section after, add edible oil and the water of weight 2 times thereof of its weight 3%, in 100 DEG C of airtight boiling 30-50min, then filter, be spray-dried after gained concentrating filter liquor and be prepared from.
The processing method of Anguillar japonica food the most according to claim 3, it is characterised in that: described vegetable juice is Germinatus Phragmitis, Cucurbita pepo L. to be cleaned, after peeling, be cut into short section, jointly scald in hot water with Herba Medicaginis, Salvia japonica Thunb., add clean Herba Alii fistulosi and squeeze the juice and make.
6. the Anguillar japonica food that a processing method as claimed in claim 1 prepares.
CN201610399833.9A 2016-06-08 2016-06-08 Eel food and processing method thereof Pending CN105995651A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107307329A (en) * 2017-07-11 2017-11-03 安徽华林食品有限公司 A kind of tea perfume deep-sea eel does
CN107440001A (en) * 2017-07-11 2017-12-08 安徽华林食品有限公司 A kind of health care eel is dry and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102028256A (en) * 2010-08-31 2011-04-27 福建省东山县海魁水产集团有限公司 Process for preparing frozen roasted eel
CN104770757A (en) * 2015-03-17 2015-07-15 安徽华林食品有限公司 Spicy baked eel

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102028256A (en) * 2010-08-31 2011-04-27 福建省东山县海魁水产集团有限公司 Process for preparing frozen roasted eel
CN104770757A (en) * 2015-03-17 2015-07-15 安徽华林食品有限公司 Spicy baked eel

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
李小勇: "鳗鱼的营养价值和冷冻烤鳗的加工工艺", 《江西水产科技》 *
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107307329A (en) * 2017-07-11 2017-11-03 安徽华林食品有限公司 A kind of tea perfume deep-sea eel does
CN107440001A (en) * 2017-07-11 2017-12-08 安徽华林食品有限公司 A kind of health care eel is dry and preparation method thereof

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Application publication date: 20161012

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