CN106879984A - Roast eel fish head and its production technology - Google Patents
Roast eel fish head and its production technology Download PDFInfo
- Publication number
- CN106879984A CN106879984A CN201710106094.4A CN201710106094A CN106879984A CN 106879984 A CN106879984 A CN 106879984A CN 201710106094 A CN201710106094 A CN 201710106094A CN 106879984 A CN106879984 A CN 106879984A
- Authority
- CN
- China
- Prior art keywords
- eel
- head
- minutes
- baking
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of first-born production. art of Broiled River Eel, the eel gill and clot are rejected and cleaned up, eel head symmetrically being cut and good with bamboo stick string, finally according to it is 1. white burn, 2. boiling, 3. baking, 4. Pu burn and be processed into roast eel fish head.The present invention makes roast eel fish head good in color, smell and taste by a series of baking step, and in good taste, without fishy smell, sense organ is good, and being rich in nutrition value, and its production technology fully adapts to produce in enormous quantities.
Description
Technical field
The invention belongs to food processing and production technical field, more particularly to roast eel fish head and its production technology.
Background technology
During roast eel food processing and production, eel fish head is typically directly abandoned, and its nutritive value is not obtained
To effectively utilization, the waste in resource is caused.
The content of the invention
In order to solve the above-mentioned technical problem, the present invention seeks to：There is provided a kind of roast eel fish head and its production technology, it is applicable
In production in enormous quantities, the nutritive value of eel head is utilized effectively, it is to avoid the wasting of resources, and its baking into eel
It is good in color, smell and taste, possess nutritive value.
The technical solution adopted in the present invention is：A kind of first-born production. art of Broiled River Eel, the eel gill and clot are rejected and clear
Wash clean, eel head is symmetrically being cut and good with bamboo stick string, is finally being processed into roast eel fish head according to following baking step：
1. it is white to burn：The baking of 8 minutes will be carried out in eel head feeding barbecue device, baking temperature is 355 DEG C -360 DEG C；
2. boiling：The boiling of -15 minutes 10 minutes, the temperature of boiling are carried out in the eel head feeding steaming plant that 1. step is processed
Spend is 110 DEG C -120 DEG C；
3. toast：In the eel head feeding oven equipment that will 2. be processed through step toast within 6 minutes, baking temperature is 340 DEG C
-345℃；
4. Pu is burnt：Barbecue device is sent into after the eel head 3. processed through step is seasoned into treatment bake within -7 minutes 6 minutes
System, baking temperature is 360 DEG C -370 DEG C.
Further, described Pu is burnt includes that first Pu is burnt and final Pu is burnt；It is by through overbaking that described first Pu is burnt
The eel head for the treatment of sends into burner hearth internal temperature after carrying out dipping 2-3 minutes with the seasoning slurries that temperature is 40 DEG C -50 DEG C be 390
DEG C -400 DEG C of barbecue device carries out baking in 7 minutes；It is the eel head temperature that will be processed through overbaking that described final Pu is burnt
The barbecue device that burner hearth internal temperature is 400 DEG C -420 DEG C is sent into after carrying out dipping 3-5 minutes for 40 DEG C -60 DEG C of seasoning slurries
Carry out baking in -7 minutes in 6 minutes.
Further, described white burning uses charcoal roasting device, and described charcoal roasting device uses bamboo charcoal as fuel.
Further, described eel head is respectively adopted frozen water and carries out spray process after burning in vain.
Further, the burner of described barbecue device and eel head are in vertical direction at a distance of 5 centimetres -9 centimetres.
Further, the roast eel fish head after Pu is burnt is carried out into fast frozen, by eel head temperature be down to subzero 18 DEG C-
Subzero 20 DEG C.
Further, the component and its weight/mass percentage composition of described seasoning slurries are as follows：Eel flavor extract 0.1%
~0.3%, pure soy sauce 25%~30%, water 15%~30%, taste drenches 5%-10%, glucose syrup 15%-30%, white granulated sugar
10%~15%, monosodium glutamate 1.5%~5%, converted starch 2.5%~5%, and food additives 0.2%-0.4%.
A kind of roast eel fish head, it is that eel head is processed into system by the production technology any one of claim 1-8
Obtain roast eel fish head.
The operation principle of above-mentioned technical proposal of the present invention is described as follows：White burning causes eel head curing, degreasing and moisture,
Bake certain focal power simultaneously；The bacterium on eel head is effectively killed in boiling；Dry roasted to remove water, be easy to tasty；Pu burns modulation eel
The mouthfeel of fish guts, color and luster sense organ.By a series of baking step, make roast eel fish head good in color, smell and taste, it is in good taste, without fishy smell,
Sense organ is good, and being rich in nutrition value, and its production technology fully adapts to produce in enormous quantities.
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments to the present invention
It is further elaborated.It should be appreciated that specific embodiment described herein is only used to explain the present invention, and without
It is of the invention in limiting.
Embodiment 1：
A kind of first-born production. art of Broiled River Eel, the eel gill and clot are rejected and cleaned up, and are used in combination eel head is symmetrically cut
Bamboo stick string is good, is finally being processed into roast eel fish head according to following baking step：
1. it is white to burn：The baking of 8 minutes will be carried out in eel head feeding barbecue device, baking temperature is 355 DEG C；
2. boiling：The boiling of 10 minutes is carried out in the eel head feeding steaming plant that 1. step is processed, the temperature of boiling is 110
℃；
3. toast：In the eel head feeding oven equipment that will 2. be processed through step toast within 6 minutes, baking temperature is 340 DEG C；
4. Pu is burnt：Barbecue device is sent into after the eel head 3. processed through step is seasoned into treatment carries out baking in 6 minutes, baking
Temperature is 360 DEG C.
Further, described Pu is burnt includes that first Pu is burnt and final Pu is burnt；It is by through overbaking that described first Pu is burnt
The eel head for the treatment of sends into the burning that burner hearth internal temperature is 390 DEG C after carrying out dipping 3 minutes with the seasoning slurries that temperature is 40 DEG C
Roasting equipment carries out baking in 7 minutes；Described final Pu burning is the seasoning that the eel head temperature that will be processed through overbaking is 40 DEG C
Slurries carry out dipping sends into the barbecue device that burner hearth internal temperature is 400 DEG C after 5 minutes carry out baking in 7 minutes.
Further, described white burning uses charcoal roasting device, and described charcoal roasting device uses bamboo charcoal as fuel.
Further, described eel head is respectively adopted frozen water and carries out spray process after burning in vain.
Further, the burner of described barbecue device and eel head are in vertical direction at a distance of 9 centimetres.
Further, the roast eel fish head after Pu is burnt is carried out into fast frozen, eel head temperature is down to subzero 18 DEG C.
Further, the component and its weight/mass percentage composition of described seasoning slurries are as follows：Eel flavor extract
0.2%, pure soy sauce 30%, water 25%, taste drenches 10%, glucose syrup 15%, white granulated sugar 10%, monosodium glutamate 5%, converted starch
4.5%, and food additives 0.3%.
Embodiment 2：
A kind of first-born production. art of Broiled River Eel, the eel gill and clot are rejected and cleaned up, and are used in combination eel head is symmetrically cut
Bamboo stick string is good, is finally being processed into roast eel fish head according to following baking step：
1. it is white to burn：The baking of 8 minutes will be carried out in eel head feeding barbecue device, baking temperature is 360 DEG C；
2. boiling：The boiling of 15 minutes is carried out in the eel head feeding steaming plant that 1. step is processed, the temperature of boiling is 120
℃；
3. toast：In the eel head feeding oven equipment that will 2. be processed through step toast within 6 minutes, baking temperature is 345 DEG C；
4. Pu is burnt：Barbecue device is sent into after the eel head 3. processed through step is seasoned into treatment carries out baking in 7 minutes, baking
Temperature is 370 DEG C.
Further, described Pu is burnt includes that first Pu is burnt and final Pu is burnt；It is by through overbaking that described first Pu is burnt
The eel head for the treatment of is sent into the barbecue that burner hearth internal temperature is 400 DEG C and is set after carrying out dipping 2 with the seasoning slurries that temperature is 50 DEG C
It is standby to carry out baking in 7 minutes；Described final Pu burning is the seasoning slurries that the eel head temperature that will be processed through overbaking is 60 DEG C
The barbecue device that burner hearth internal temperature is 420 DEG C is sent into after impregnate 5 minutes carries out baking in 6 minutes.
Further, the burner of described barbecue device and eel head are in vertical direction at a distance of 7 centimetres.
Further, the roast eel fish head after Pu is burnt is carried out into fast frozen, eel head temperature is down to subzero 20 DEG C.
Further, the component and its weight/mass percentage composition of described seasoning slurries are as follows：Eel flavor extract
0.2%, pure soy sauce 30%, water 25%, taste drenches 10%, glucose syrup 15%, white granulated sugar 10%, monosodium glutamate 5%, converted starch
4.5%, and food additives 0.3%.
Embodiment 3：
A kind of first-born production. art of Broiled River Eel, the eel gill and clot are rejected and cleaned up, and are used in combination eel head is symmetrically cut
Bamboo stick string is good, is finally being processed into roast eel fish head according to following baking step：
1. it is white to burn：The baking of 8 minutes will be carried out in eel head feeding barbecue device, baking temperature is 358 DEG C；
2. boiling：The boiling of 13 minutes is carried out in the eel head feeding steaming plant that 1. step is processed, the temperature of boiling is 115
℃；
3. toast：In the eel head feeding oven equipment that will 2. be processed through step toast within 6 minutes, baking temperature is 343 DEG C；
4. Pu is burnt：Barbecue device is sent into after the eel head 3. processed through step is seasoned into treatment carries out baking in 7 minutes, baking
Temperature is 365 DEG C.
Further, described Pu is burnt includes that first Pu is burnt and final Pu is burnt；It is by through overbaking that described first Pu is burnt
The eel head for the treatment of sends into the burning that burner hearth internal temperature is 395 DEG C after carrying out dipping 3 minutes with the seasoning slurries that temperature is 45 DEG C
Roasting equipment carries out baking in 7 minutes；Described final Pu burning is the seasoning that the eel head temperature that will be processed through overbaking is 50 DEG C
Slurries carry out dipping sends into the barbecue device that burner hearth internal temperature is 410 DEG C after 5 minutes carry out baking in 6 minutes.
Further, the burner of described barbecue device and eel head are in vertical direction at a distance of 8 centimetres.
Further, the roast eel fish head after Pu is burnt is carried out into fast frozen, eel head temperature is down to subzero 19 DEG C.
Further, the component and its weight/mass percentage composition of described seasoning slurries are as follows：Eel flavor extract 0
.3%, pure soy sauce 26%, water 20%, taste drenches 8%, glucose syrup 25%, white granulated sugar 12%, monosodium glutamate 4.5%, converted starch
4%, and the .2% of food additives 0.
The present invention makes roast eel fish head good in color, smell and taste by a series of baking step, and in good taste, without fishy smell, sense organ is good, and
Being rich in nutrition value, its production technology fully adapts to produce in enormous quantities.
The above embodiments merely illustrate the technical concept and features of the present invention, its object is to allow person skilled in the art
Scholar will appreciate that present disclosure and implement according to this that it is not intended to limit the scope of the present invention.It is all according to the present invention
The equivalent change or modification that Spirit Essence is made, should all be included within the scope of the present invention.
Claims (8)
1. the first-born production. art of a kind of Broiled River Eel, it is characterised in that：The eel gill and clot are rejected and cleaned up, by eel head
It is symmetrical to cut and good with bamboo stick string, finally it is being processed into roast eel fish head according to following baking step：
1. it is white to burn：The baking of 8 minutes will be carried out in eel head feeding barbecue device, baking temperature is 355 DEG C -360 DEG C；
2. boiling：The boiling of -15 minutes 10 minutes, the temperature of boiling are carried out in the eel head feeding steaming plant that 1. step is processed
Spend is 110 DEG C -120 DEG C；
3. toast：In the eel head feeding oven equipment that will 2. be processed through step toast within 6 minutes, baking temperature is 340 DEG C
-345℃；
4. Pu is burnt：Barbecue device is sent into after the eel head 3. processed through step is seasoned into treatment bake within -7 minutes 6 minutes
System, baking temperature is 360 DEG C -370 DEG C.
2. the first-born production. art of Broiled River Eel according to claim 1, it is characterised in that described Pu burn include first Pu burn with
Final Pu is burnt；It is that the seasoning slurries that the eel head temperature that will be processed through overbaking is 40 DEG C -50 DEG C enter that described first Pu is burnt
Row dipping sends into the barbecue device that burner hearth internal temperature is 390 DEG C -400 DEG C and carries out baking in 7 minutes after 2-3 minutes；It is described most
Whole Pu is burnt to be sent after with the seasoning slurries that temperature is 40 DEG C -60 DEG C the eel head processed through overbaking is carried out into dipping 3-5 minutes
Entering the barbecue device that burner hearth internal temperature is 400 DEG C -420 DEG C carries out baking in -7 minutes in 6 minutes.
3. the first-born production. art of Broiled River Eel according to claim 1, it is characterised in that described white burning uses the roasting dress of charcoal
Put, described charcoal roasting device uses bamboo charcoal as fuel.
4. the first-born production. art of Broiled River Eel according to claim 1, it is characterised in that described eel head is adopted respectively after burning in vain
Spray process is carried out with frozen water.
5. the first-born production. art of Broiled River Eel according to claim 1, it is characterised in that the burner of described barbecue device with
Eel head is in vertical direction at a distance of 5 centimetres -9 centimetres.
6. the first-born production. art of Broiled River Eel according to claim 1, it is characterised in that enter the roast eel fish head after Pu is burnt
Row fast frozen, subzero 18 DEG C-subzero 20 DEG C are down to by eel head temperature.
7. the first-born production. art of Broiled River Eel according to claim 2, it is characterised in that the component of described seasoning slurries and its
Weight/mass percentage composition is as follows：.1%~0 .3% of eel flavor extract 0, pure soy sauce 25%~30%, water 15%~
30%, taste drenches 5%-10%, glucose syrup 15%-30%, white granulated sugar 10%~15%, monosodium glutamate 1.5%~5%, converted starch
2.5%~5%, and the .2%-0 .4% of food additives 0.
8. a kind of roast eel fish head, it is characterised in that：It is by the production work any one of claim 1-8 by eel head
Skill processing is obtained roast eel fish head.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710106094.4A CN106879984A (en) | 2017-02-27 | 2017-02-27 | Roast eel fish head and its production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710106094.4A CN106879984A (en) | 2017-02-27 | 2017-02-27 | Roast eel fish head and its production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106879984A true CN106879984A (en) | 2017-06-23 |
Family
ID=59180215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710106094.4A Pending CN106879984A (en) | 2017-02-27 | 2017-02-27 | Roast eel fish head and its production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106879984A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751842A (en) * | 2017-09-27 | 2018-03-06 | 福建铭发水产开发有限公司 | A kind of first-born production. art of Broiled River Eel |
| CN111631363A (en) * | 2020-06-04 | 2020-09-08 | 安徽省味香居食品有限公司 | Instant roasted eel processing device and roasted eel processing method |
| CN112602901A (en) * | 2020-12-04 | 2021-04-06 | 长乐聚泉食品有限公司 | Preparation method of smoked eel head containing self-peptide |
| CN115568571A (en) * | 2022-10-24 | 2023-01-06 | 厦门同泉水产食品有限公司 | Eel head thick soup production process |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150892A (en) * | 2011-01-28 | 2011-08-17 | 长乐聚泉食品有限公司 | Baked eel viscera and production process thereof |
-
2017
- 2017-02-27 CN CN201710106094.4A patent/CN106879984A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150892A (en) * | 2011-01-28 | 2011-08-17 | 长乐聚泉食品有限公司 | Baked eel viscera and production process thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751842A (en) * | 2017-09-27 | 2018-03-06 | 福建铭发水产开发有限公司 | A kind of first-born production. art of Broiled River Eel |
| CN111631363A (en) * | 2020-06-04 | 2020-09-08 | 安徽省味香居食品有限公司 | Instant roasted eel processing device and roasted eel processing method |
| CN112602901A (en) * | 2020-12-04 | 2021-04-06 | 长乐聚泉食品有限公司 | Preparation method of smoked eel head containing self-peptide |
| CN115568571A (en) * | 2022-10-24 | 2023-01-06 | 厦门同泉水产食品有限公司 | Eel head thick soup production process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104305099B (en) | A kind of method of halogen material and stew in soy sauce egg product for stew in soy sauce egg product | |
| CN104382117A (en) | Low-temperature roasting method for nuts | |
| CN106879984A (en) | Roast eel fish head and its production technology | |
| CN103355694A (en) | Method for making fish heads | |
| CN102150892B (en) | Baked eel viscera and production process thereof | |
| CN107095231A (en) | A kind of charcoal burns cashew nut | |
| CN104687085A (en) | Cooking method for flavored chicken feet | |
| CN105249180A (en) | Baking method of ground kettle crayfish pancakes | |
| CN103519207B (en) | Seasoning food taking chicken esophagi and glandular stomachs as raw materials | |
| CN102488245B (en) | Energy-saving eel roasting technology beneficial for improving product quality | |
| CN103300419A (en) | Preparation method of pot-stewed fowl cod meat floss | |
| KR101304550B1 (en) | Souce for fish cooking and that making method | |
| KR20160022795A (en) | a seasoning composite for grilled eels and the method using thereof | |
| CN107568611A (en) | A kind of fragrant halogen Cervus nippon meat and preparation method thereof | |
| CN103610110A (en) | Five-spice spicy quail eggs and preparation method thereof | |
| CN113632914A (en) | Production process of sweet and spicy smoked marinated product | |
| KR101008435B1 (en) | method for roasting duck meat | |
| CN105394599A (en) | Baking method of pan-fried mutton dumplings | |
| CN105231314A (en) | Method for firing ground kettle old goose sticking cake | |
| CN105724907A (en) | Manufacturing method of roasted suckling pig | |
| CN104305384A (en) | Special soup for meal cooking | |
| CN109315699A (en) | A kind of processing method that fresh and tender fruity local flavor beef is dry | |
| KR101598292B1 (en) | a seasoning composite for grilled eels and the method using thereof | |
| CN103948057B (en) | A kind of honeydew chicken wings and preparation method | |
| CN107373438A (en) | A kind of production technology of quail egg |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170623 |