CN107183578A - A kind of Pu burns sliced eel preparation technology - Google Patents
A kind of Pu burns sliced eel preparation technology Download PDFInfo
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- CN107183578A CN107183578A CN201710413614.6A CN201710413614A CN107183578A CN 107183578 A CN107183578 A CN 107183578A CN 201710413614 A CN201710413614 A CN 201710413614A CN 107183578 A CN107183578 A CN 107183578A
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- JGFWUKYIQAEYAH-DCAQKATOSA-N His-Ser-Val Chemical compound [H]N[C@@H](CC1=CNC=N1)C(=O)N[C@@H](CO)C(=O)N[C@@H](C(C)C)C(O)=O JGFWUKYIQAEYAH-DCAQKATOSA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical group 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Sliced eel preparation technology is burnt the invention discloses a kind of Pu, includes the pretreatment of raw material, seasoning, film, Pu is burnt, post processing has the beneficial effect that：The standby sliced eel color of Pu firing is bright orange, and unique flavor, taste is fresh pure, and mouthfeel is tender, and organoleptic quality is good；With well the reaction according to unrighted acid during burning and extraneous oxygen is reduced in the film that sliced eel surface is formed by the chitosan of film properties, the oxidative rancidity of fat is alleviated；The bioactive peptide added has neutralized the secondary oxidative product with fishy smell, has greatly desalinated the fishy smell of sliced eel.
Description
Technical field
The present invention relates to technical field of aquatic product processing, sliced eel preparation technology is burnt more particularly, to a kind of Pu.
Background technology
Eel, place also known as：White eel, common eel, river eel, common eel, blue or green eel, the protein, mineral matter contained by it are balanced, have
Good cosmetology effect.Moreover, lipid contained in eel is the high-quality fat of blood clean, blood fat can be reduced, is prevented
Only artery sclerosis.Eel is rich in multiple nutritional components, the effects such as with qi-restoratives blood-nourishing, clearing damp, anti-consumptive disease, is prolonged illness, weakness, poor
The good nutrition product of the patients such as blood, pulmonary tuberculosis.Containing a kind of very rare Lip river gram, Xihe River albumen in eel body, with good strong
Effect of able-bodied kidney, is young couple, the health food of the elderly.Eel is to be rich in calcareous aquatic products, often edible, can be made
Blood calcium value increased, and make in vigorous health.The liver of eel contains abundant vitamin A, is the excellent food of yctalopia people.
Prior art such as Authorization Notice No. is the B of CN 102028256 Chinese invention patent, discloses a kind of jelly Broiled River Eel
Preparation technology, the method include ice, cut open kill, rinse, skin burnings, meat burnings, boiling, Pu burning, precooling, it is quick-frozen, pack, refrigerate, into
Step, the eel delicious flavour prepared, special taste, but the different fishy smell weights of the product such as product storage, and preparation technology is complicated,
Operation difficulty is big, and production cost is high.
The content of the invention
It is an object of the invention to provide a kind of technical process is few, production cost is low, be as good as the Pu burning sliced eel system of fishy smell
Standby technique.
The present invention is directed to the problem of being mentioned in background technology, and the technical scheme taken is：A kind of Pu burns sliced eel and prepares work
Skill, includes the pretreatment of raw material, and seasoning, film, Pu is burnt, post processing.Technical process is few, and the sliced eel mouthfeel of preparation is delicate, raw meat
Taste is few, with good economic benefit.
Preferably, the preprocessing process of raw material is：The eel thawed from fresh or by 1-3 DEG C flowing water, is gone
Except fish head, fish tail, internal organ are boned, section, and fillet quality is 60g or so.Preprocessing process avoids leftover bits and pieces to product appearance
With the influence of mouthfeel.
Preferably, seasoning process is：Sliced eel is placed in 2.5-3.5h in flavoring, control is taken out and removes sliced eel surface liquid
Body.Wherein, the composition and its parts by weight of flavoring are：6-8 parts of white granulated sugar, 2-3 parts of table salt, 5-6 parts of ginger juice, pure mellow wine 2-3
Part, 3-8 parts of olive oil, 0.1-0.2 parts of lemon juice, 0.1-0.2 parts of miso paste, 0.1-0.2 parts of fennel powder, 100-120 parts of water.This
The prepared flavoring of invention, imparts the unique mouthfeel of sliced eel, and itself have more protein, fat, carbohydrate
With the material such as vitamin B1, the nutrition that Pu burns product is enriched, the value of preparation technology is improved.
Preferably, painting membrane process is：The aqueous citric acid solution that 20-25 parts of mass fractions are 2-3% is taken, 2-5 parts are added
Chitosan and 5-10 parts of bioactive peptides, stir to obtain coating liquid, the fillet after seasoning is handled are placed in 3-6min in coating liquid, take
Go out.Chitosan has preferably by film properties, and unsaturated lipid during Pu is burnt is reduced in the film that sliced eel surface is formed
The reaction of fat acid and extraneous oxygen, alleviates the oxidative rancidity of fat.
Preferably, the amino acid sequence of the bioactive peptide added during film is：HSVCVNCSR.Subsequent high temperature
In cooking process, the unrighted acid contained by eel can aoxidize secondary oxidative product of the generation with fishy smell, be added
Bioactive peptide has desalinated the fishy smell of product by way of bonding with the complex compound of secondary oxidative product formation.
Preferably, Pu burning process is：Sliced eel after film is placed on burner of gas range, naked light barbecue, temperature is 80-
90 DEG C, baking 8-10min.Under the temperature-time, prepared sliced eel is in glassy yellow, and unique flavor, taste is fresh pure, and mouthfeel is young
Tender, organoleptic quality is good.
Preferably, last handling process is：Sliced eel after Pu is burnt carries out quick-frozen, quick-frozen use spiral freezer,
It is less than -33 DEG C to ensure space temperature, product center temperature up to less than -18 DEG C, it is quick-frozen after sliced eel packed, refrigerate into
Storehouse.
Compared with prior art, the advantage of the invention is that：The standby sliced eel color of Pu firing is bright orange, unique flavor, taste
Road is fresh pure, and mouthfeel is tender, and organoleptic quality is good；With well being subtracted by the chitosan of film properties in the film that Pu fillet surface is formed
The weak reaction according to unrighted acid during burning and extraneous oxygen, alleviates the oxidative rancidity of fat；The activity added
Small peptide has neutralized the secondary oxidative product with fishy smell, has greatly desalinated the fishy smell of sliced eel；Process of preparing is simple, production
Quality stability is good, and application effect is good, with good economic benefit.
Embodiment
Below by embodiment, the present invention will be further described：
Embodiment 1：
A kind of Pu burns sliced eel preparation technology, the described method comprises the following steps：
(1) pretreatment of raw material：From fresh eel, scale, fish head is removed with a word cutting method, fish tail is drawn except internal organ, gone
Bone, section, fillet quality is 60g or so.Preprocessing process avoids influence of the leftover bits and pieces to product appearance and mouthfeel；(2) adjust
Taste：Flavoring is added and is placed with the edible basin of sliced eel, flavoring is flooded sliced eel, edible basin is placed in refrigerator and refrigerated
2.5h, takes out edible basin, and sliced eel is placed in into control on draining rack removes sliced eel surface liquid.Wherein, the composition of flavoring and its
Parts by weight are：6 parts of white granulated sugar, 2 parts of table salt, 5 parts of ginger juice, 2 parts of pure mellow wine, 3 parts of olive oil, 0.1 part of lemon juice, miso paste
0.2 part, 0.1 part of fennel powder, 110 parts of water.Flavoring prepared by the present invention, imparts the unique mouthfeel of sliced eel, and its
Body has the materials such as more protein, fat, carbohydrate and vitamin B1, enriches the nutrition that Pu burns product, improves preparation
The value of technique；(3) film：The aqueous citric acid solution that 20 parts of mass fractions are 2% is added into edible basin, in the situation of stirring
2 parts of chitosans of lower addition and 5 parts of bioactive peptides, persistently stir 10min and obtain coating liquid, the sliced eel after seasoning is handled is placed in painting
3min in film liquid, takes out, and sliced eel is placed in into control on draining rack removes sliced eel surface liquid.Chitosan has preferable envelope
Can, the reaction of unrighted acid and extraneous oxygen during Pu is burnt is reduced in the film that sliced eel surface is formed, is alleviated
The oxidative rancidity of fat；(4) Pu is burnt：Sliced eel after film is placed on burner of gas range, naked light barbecue, temperature is 80 DEG C,
Baking 8min.Under the temperature-time, prepared sliced eel is in glassy yellow, and unique flavor, taste is fresh pure, and mouthfeel is tender, sense organ
Quality better.(5) post-process：Sliced eel after Pu is burnt carries out quick-frozen, quick-frozen use spiral freezer, it is ensured that space temperature
For less than -33 DEG C, product center temperature reaches less than -18 DEG C, it is quick-frozen after sliced eel packed, refrigerate and be put in storage.
Embodiment 2：
A kind of Pu burns sliced eel preparation technology, the described method comprises the following steps：
1) pretreatment of raw material：The eel thawed from the flowing water by 3 DEG C, removes fish head, and fish tail, internal organ are boned, and cuts into slices,
Fillet quality is 60g or so.Preprocessing process avoids influence of the leftover bits and pieces to product appearance and mouthfeel；
2) seasoning：Sliced eel is placed in 3h in flavoring, control is taken out and removes sliced eel surface liquid.Wherein, the composition of flavoring and
Its parts by weight is：7 parts of white granulated sugar, 2 parts of table salt, 6 parts of ginger juice, 2 parts of pure mellow wine, 8 parts of olive oil, 0.1 part of lemon juice, miso paste
0.1 part, 0.2 part of fennel powder, 110 parts of water.Flavoring prepared by the present invention, imparts the unique mouthfeel of sliced eel, and its
Body has the materials such as more protein, fat, carbohydrate and vitamin B1, enriches the nutrition that Pu burns product, improves preparation
The value of technique；
3) film：The aqueous citric acid solution that 22 parts of mass fractions are 3% is taken, 3 parts of chitosans and 6 parts of bioactive peptides, stirring are added
Coating liquid is obtained, the fillet after seasoning is handled are placed in 4min in coating liquid, taken out.Chitosan has preferably by film properties,
The film that sliced eel surface is formed reduces the reaction of unrighted acid and extraneous oxygen during Pu is burnt, and alleviates fat
Oxidative rancidity；
4) Pu is burnt：Sliced eel after film is placed on burner of gas range, naked light barbecue, temperature is 85 DEG C, baking 9min.The temperature
Under time, prepared sliced eel is in glassy yellow, and unique flavor, taste is fresh pure, and mouthfeel is tender, and organoleptic quality is good；
5) post-process：Sliced eel after Pu is burnt carries out quick-frozen, quick-frozen use spiral freezer, it is ensured that space temperature is -33
Below DEG C, product center temperature reach less than -18 DEG C, it is quick-frozen after sliced eel packed, refrigerate be put in storage.
Embodiment 3：
A kind of Pu burns sliced eel preparation technology, the described method comprises the following steps：
1) pretreatment of raw material：The eel thawed from fresh flowing water, removes fish head, and fish tail, internal organ are boned, and cuts into slices, fillet
Quality is 60g or so.Preprocessing process avoids influence of the leftover bits and pieces to product appearance and mouthfeel；
2) seasoning：Sliced eel is placed in 3.5h in flavoring, control is taken out and removes sliced eel surface liquid.Wherein, the composition of flavoring
And its parts by weight are：8 parts of white granulated sugar, 3 parts of table salt, 6 parts of ginger juice, 3 parts of pure mellow wine, 8 parts of olive oil, 0.2 part of lemon juice, miso
0.2 part of sauce, 0.2 part of fennel powder, 120 parts of water.Flavoring prepared by the present invention, imparts the unique mouthfeel of sliced eel, and its
Itself has the materials such as more protein, fat, carbohydrate and vitamin B1, enriches the nutrition that Pu burns product, improves system
The value of standby technique；
3) film：The aqueous citric acid solution that 25 parts of mass fractions are 3% is taken, 5 parts of chitosans and 10 parts of bioactive peptides, stirring are added
Coating liquid is obtained, the fillet after seasoning is handled are placed in 6min in coating liquid, taken out.Chitosan has preferably by film properties,
The film that sliced eel surface is formed reduces the reaction of unrighted acid and extraneous oxygen during Pu is burnt, and alleviates fat
Oxidative rancidity；
4) Pu is burnt：Sliced eel after film is placed on burner of gas range, naked light barbecue, temperature is 90 DEG C, baking 10min.The temperature
Spend under the time, prepared sliced eel is in glassy yellow, and unique flavor, taste is fresh pure, and mouthfeel is tender, and organoleptic quality is good；
5) post-process：Sliced eel after Pu is burnt carries out quick-frozen, quick-frozen use spiral freezer, it is ensured that space temperature is -33
Below DEG C, product center temperature reach less than -18 DEG C, it is quick-frozen after sliced eel packed, refrigerate be put in storage.
Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme is described in detail embodiment described above, it should be understood that it is described above only
For the specific embodiment of the present invention, it is not intended to limit the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should be included in the scope of the protection.
SEQUENCE LISTING
<110>Zhoushan Qi Sheng aquatic products Co., Ltd
<120>A kind of Pu burns sliced eel preparation technology
<130> 1
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 9
<212> PRT
<213>It is artificial synthesized
<400> 1
His Ser Val Cys Val Asn Cys Ser Arg
1 5
Claims (8)
1. a kind of Pu burns sliced eel preparation technology, include the pretreatment of raw material, seasoning, film, Pu is burnt, and post processing, its feature exists
In：The composition of coating liquid used in the process of the film is：Bioactive peptide, chitosan, aqueous citric acid solution.
2. a kind of Pu according to claim 1 burns sliced eel preparation technology, it is characterised in that：It is described painting membrane process be：Take
The aqueous citric acid solution that 20-25 parts of mass fractions are 2-3%, adds 2-5 parts of chitosans and 5-10 parts of bioactive peptides, stirring to apply
Film liquid, the sliced eel after seasoning is handled is placed in 3-6min in coating liquid, takes out.
3. a kind of Pu according to claim 1 burns sliced eel preparation technology, it is characterised in that：Added in the coating liquid
The amino acid sequence of bioactive peptide be：HSVCVNCSR.
4. a kind of Pu according to claim 1 burns sliced eel preparation technology, it is characterised in that：The preprocessing process is：
The eel thawed from fresh or by 1-3 DEG C flowing water, is removed fish head, fish tail, internal organ are boned, cut into slices.
5. a kind of Pu according to claim 1 burns sliced eel preparation technology, it is characterised in that：The seasoning process is：Will
Sliced eel is placed in 2.5-3.5h in flavoring, takes out control and removes sliced eel surface liquid.
6. a kind of Pu according to claim 1 burns sliced eel preparation technology, it is characterised in that：In the seasoning process, adjust
The composition and its parts by weight of taste substance be：6-8 parts of white granulated sugar, 2-3 parts of table salt, 5-6 parts of ginger juice, 2-3 parts of pure mellow wine, olive oil 3-
8 parts, 0.1-0.2 parts of lemon juice, 0.1-0.2 parts of miso paste, 0.1-0.2 parts of fennel powder, 100-120 parts of water.
7. a kind of Pu according to claim 1 burns sliced eel preparation technology, it is characterised in that：During the Pu is burnt, use
Burner of gas range, naked light barbecue, temperature is 80-90 DEG C, time 8-10min.
8. a kind of Pu according to claim 1 burns sliced eel preparation technology, it is characterised in that：In the last handling process,
Sliced eel after Pu is burnt carries out quick-frozen, it is ensured that space temperature is less than -33 DEG C, and product center temperature is less than -18 DEG C.
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| CN201710413614.6A CN107183578A (en) | 2017-06-05 | 2017-06-05 | A kind of Pu burns sliced eel preparation technology |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710413614.6A CN107183578A (en) | 2017-06-05 | 2017-06-05 | A kind of Pu burns sliced eel preparation technology |
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| CN107183578A true CN107183578A (en) | 2017-09-22 |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101422213A (en) * | 2007-11-01 | 2009-05-06 | 株式会社竹田精工 | Frozen roasting method |
| CN101991145A (en) * | 2010-10-26 | 2011-03-30 | 北京市水产科学研究所 | Fish cake and preparation method thereof |
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