CN107751842A - A kind of first-born production. art of Broiled River Eel - Google Patents
A kind of first-born production. art of Broiled River Eel Download PDFInfo
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- CN107751842A CN107751842A CN201710887007.3A CN201710887007A CN107751842A CN 107751842 A CN107751842 A CN 107751842A CN 201710887007 A CN201710887007 A CN 201710887007A CN 107751842 A CN107751842 A CN 107751842A
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Abstract
The invention discloses a kind of first-born production. art of Broiled River Eel, comprise the following steps：S1, sorting；S2, preliminary treatment：Slaughter, reject the eel cheek and clot, eel head are symmetrically spread out, by multirooted teeth label that the eel head string spread out is good, blanching is simultaneously excessively cool；S3, pickle；S4, boiling：Ginger splices and spiceleaf are freeed during boiling；S5, baking；S6, Pu are burnt：Honey and seasoning sauce material are uniformly smeared on the surface of eel head, after eel head turn-over, baking tray is sent into oven and carries out Pu burning.The present invention is by eel skull upper cut, the symmetrical of eel head is facilitated to spread out, pass through maintenance of the multirooted teeth label to eel head shapes, blanching removes the fishy smell of eel head, excessively cool to prevent that the flesh of fish is loose, pickles further deodorization and renders palatable, ginger slice and spiceleaf are put into during boiling further walk deodorization and render palatable, baking facilitates the fixation of eel head shapes, and Pu first smears honey when burning, the adhesion of convenience seasoning sauce material is capable of while conveniently rendering palatable.
Description
Technical field
The present invention relates to eel technical field of food production, more particularly to a kind of first-born production. art of Broiled River Eel.
Background technology
Conger pile head, it is the head of Muraenesocidae animal conger pile, is distributed in the ground such as China coast, have and dissipate wind analgesic, myogenic is held back
The effect of sore, it is usually used in women's postpartum intermittent headache, dizzy, middle wind headache, ulcus vulvae does not close up long, is a kind of Chinese medicine.
And in the process of manufacture of eel food, usually eel head is directly abandoned, what eel head had
Nutritive value is not utilized effectively, causes the waste of resource.
The content of the invention
Based on technical problem existing for background technology, the present invention proposes a kind of first-born production. art of Broiled River Eel.
The first-born production. art of a kind of Broiled River Eel proposed by the present invention, comprises the following steps：
S1, sorting：Body surface cyanic colours are selected, body surface is without mildew, and epidermis is solid tight, and fish body is soft, the big eel of live body of free from extraneous odour；
S2, preliminary treatment：Slaughter the big eel of above-mentioned live body and eel head be collected, eel head is cut along its chin,
The eel cheek and clot are rejected, and is rinsed well eel head with flowing water, otch is carried out to eel skull, and eel head is symmetrically spread
Open, the cut-out direction of eel skull is consistent with its lower jaw cut-out direction, by multirooted teeth label by the eel head string spread out good, toothpick
Direction it is vertical with the cut-out direction of eel skull, the eel head gone here and there is put into 60-80 DEG C of warm water the 20-40 seconds of scalding, will
Eel head after blanching is put into excessively cool in cold water, and it is cleaned again；
S3, pickle：Eel head by above-mentioned blanching and after cleaning is pickled 1-3 hours, and cure includes light soy sauce, dark soy sauce, salt, white
It is sugar, pepper powder, cooking wine, red wine, white wine and appropriate green onion, ginger and garlic end, wherein light soy sauce, dark soy sauce, salt, white sugar, pepper powder, cooking wine, red
Wine, the ratio of white wine are 4：1：1：2：1：7：2：2；
S4, boiling：The eel head pickled is put into plate, 2-5 pieces ginger slice and 2-4 piece spiceleafs are put on eel head, will
The plate for filling eel head is put into food steamer, and 5-8 minutes are steamed in big fire；
S5, baking：Masking foil is laid on baking tray, in one layer of masking foil upper berth onion ring, the eel head after boiling is placed in
On onion ring, baking tray is sent into baking box, 5-8 minutes are toasted with 250-400 DEG C of temperature；
S6, Pu are burnt：Baking eel head is taken out, honey and seasoning sauce material are uniformly smeared on the surface of eel head, by eel head turn-over
Afterwards, baking tray is sent into oven, 10-15 minutes is burnt with 350-450 DEG C of temperature Pu.
Preferably, in S5, the distance between two neighboring eel head is 2-4cm.
Preferably, in S2, when being cleaned to eel head after blanching, slowly rinsed using flowing water.
Preferably, in S2, during blanching, 1%-2% refined salt is added into water.
Preferably, in S2, when carrying out otch to eel skull, profoundly without cutting off.
Preferably, the component of the seasoning sauce material and its weight/mass percentage composition are as follows：Pond pasty mixture of starch and water juice 27%-35%, taste quinoline
5%-12%, soy sauce 25%-30%, brown sugar 2.5%-5%, blue or green mustard 3%-6%, brewer's wort 12%-15%, monosodium glutamate 4%, eel flavor extract
0.4%, lemon juice 0.6%.
In the present invention, by eel skull upper cut, so as to facilitate the symmetrical of eel head to spread out, multirooted teeth label are by eel
Head is gone here and there, and the direction of toothpick is vertical with the cut-out direction of eel skull, and so as to the convenient maintenance to eel head shapes, blanching can
To remove the fishy smell of eel head, excessively cool after blanching can prevent the loose of the flesh of fish, pickle and facilitate further deodorization to render palatable, boiling
When the ginger slice that is put into and spiceleaf can further walk deodorization and render palatable, baking facilitates the fixation of eel head shapes, and Pu is first smeared when burning
Honey, the adhesion of convenience seasoning sauce material is capable of while conveniently rendering palatable.
Embodiment
The present invention is made with reference to specific embodiment further to explain.
Embodiment one
A kind of first-born production. art of Broiled River Eel, comprises the following steps：
S1, sorting：Body surface cyanic colours are selected, body surface is without mildew, and epidermis is solid tight, and fish body is soft, the big eel of live body of free from extraneous odour；
S2, preliminary treatment：Slaughter the big eel of above-mentioned live body and eel head be collected, eel head is cut along its chin,
The eel cheek and clot are rejected, and is rinsed well eel head with flowing water, otch is carried out to eel skull, and eel head is symmetrically spread
Open, the cut-out direction of eel skull is consistent with its lower jaw cut-out direction, by multirooted teeth label by the eel head string spread out good, toothpick
Direction it is vertical with the cut-out direction of eel skull, the eel head gone here and there is put into 60 DEG C of warm water and scalded 20 seconds, after blanching
Eel head be put into excessively cool in cold water, and it is cleaned again；
S3, pickle：By above-mentioned blanching and clean after eel head pickle 1 hour, cure include light soy sauce, dark soy sauce, salt, white sugar,
Pepper powder, cooking wine, red wine, white wine and appropriate green onion, ginger and garlic end, wherein light soy sauce, dark soy sauce, salt, white sugar, pepper powder, cooking wine, red wine,
The ratio of white wine is 4：1：1：2：1：7：2：2；
S4, boiling：The eel head pickled is put into plate, 2 ginger slices and 2 spiceleafs are put on eel head, will be filled
The plate of eel head is put into food steamer, and big fire is steamed 5 minutes；
S5, baking：Masking foil is laid on baking tray, in one layer of masking foil upper berth onion ring, the eel head after boiling is placed in
On onion ring, baking tray is sent into baking box, toasted 5 minutes with 250 DEG C of temperature；
S6, Pu are burnt：Baking eel head is taken out, honey and seasoning sauce material are uniformly smeared on the surface of eel head, by eel head turn-over
Afterwards, baking tray is sent into oven, burnt 10 minutes with 350 DEG C of temperature Pu.
Further, the distance between two neighboring eel head is 2cm.
Further, in S2, when being cleaned to eel head after blanching, slowly rinsed using flowing water.
Further, in S2, during blanching, 1% refined salt is added into water.
Further, in S2, when carrying out otch to eel skull, profoundly without cutting off.
Further, the component of the seasoning sauce material and its weight/mass percentage composition are as follows：Pond pasty mixture of starch and water juice 27%, taste quinoline
12%, soy sauce 30%, brown sugar 5%, blue or green mustard 6%, brewer's wort 15%, monosodium glutamate 14%, eel flavor extract 0.4%, lemon juice 0.6%.
Embodiment two
A kind of first-born production. art of Broiled River Eel, comprises the following steps：
S1, sorting：Body surface cyanic colours are selected, body surface is without mildew, and epidermis is solid tight, and fish body is soft, the big eel of live body of free from extraneous odour；
S2, preliminary treatment：Slaughter the big eel of above-mentioned live body and eel head be collected, eel head is cut along its chin,
The eel cheek and clot are rejected, and is rinsed well eel head with flowing water, otch is carried out to eel skull, and eel head is symmetrically spread
Open, the cut-out direction of eel skull is consistent with its lower jaw cut-out direction, by multirooted teeth label by the eel head string spread out good, toothpick
Direction it is vertical with the cut-out direction of eel skull, the eel head gone here and there is put into 80 DEG C of warm water and scalded 40 seconds, after blanching
Eel head be put into excessively cool in cold water, and it is cleaned again；
S3, pickle：By above-mentioned blanching and clean after eel head pickle 3 hours, cure include light soy sauce, dark soy sauce, salt, white sugar,
Pepper powder, cooking wine, red wine, white wine and appropriate green onion, ginger and garlic end, wherein light soy sauce, dark soy sauce, salt, white sugar, pepper powder, cooking wine, red wine,
The ratio of white wine is 4：1：1：2：1：7：2：2；
S4, boiling：The eel head pickled is put into plate, 5 ginger slices and 4 spiceleafs are put on eel head, will be filled
The plate of eel head is put into food steamer, and big fire is steamed 8 minutes；
S5, baking：Masking foil is laid on baking tray, in one layer of masking foil upper berth onion ring, the eel head after boiling is placed in
On onion ring, baking tray is sent into baking box, toasted 8 minutes with 400 DEG C of temperature；
S6, Pu are burnt：Baking eel head is taken out, honey and seasoning sauce material are uniformly smeared on the surface of eel head, by eel head turn-over
Afterwards, baking tray is sent into oven, burnt 15 minutes with 450 DEG C of temperature Pu.
Further, the distance between two neighboring eel head is 4cm.
Further, in S2, when being cleaned to eel head after blanching, slowly rinsed using flowing water.
Further, in S2, during blanching, 2% refined salt is added into water.
Further, in S2, when carrying out otch to eel skull, profoundly without cutting off.
Further, the component of the seasoning sauce material and its weight/mass percentage composition are as follows：Pond pasty mixture of starch and water juice 30%, taste quinoline 9%,
Soy sauce 30%, brown sugar 5%, blue or green mustard 6%, brewer's wort 15%, monosodium glutamate 4%, eel flavor extract 0.4%, lemon juice 0.6%.
Embodiment three
A kind of first-born production. art of Broiled River Eel, comprises the following steps：
S1, sorting：Body surface cyanic colours are selected, body surface is without mildew, and epidermis is solid tight, and fish body is soft, the big eel of live body of free from extraneous odour；
S2, preliminary treatment：Slaughter the big eel of above-mentioned live body and eel head be collected, eel head is cut along its chin,
The eel cheek and clot are rejected, and is rinsed well eel head with flowing water, otch is carried out to eel skull, and eel head is symmetrically spread
Open, the cut-out direction of eel skull is consistent with its lower jaw cut-out direction, by multirooted teeth label by the eel head string spread out good, toothpick
Direction it is vertical with the cut-out direction of eel skull, the eel head gone here and there is put into 70 DEG C of warm water and scalded 30 seconds, after blanching
Eel head be put into excessively cool in cold water, and it is cleaned again；
S3, pickle：By above-mentioned blanching and clean after eel head pickle 2 hours, cure include light soy sauce, dark soy sauce, salt, white sugar,
Pepper powder, cooking wine, red wine, white wine and appropriate green onion, ginger and garlic end, wherein light soy sauce, dark soy sauce, salt, white sugar, pepper powder, cooking wine, red wine,
The ratio of white wine is 4：1：1：2：1：7：2：2；
S4, boiling：The eel head pickled is put into plate, 4 ginger slices and 3 spiceleafs are put on eel head, will be filled
The plate of eel head is put into food steamer, and big fire is steamed 6.5 minutes；
S5, baking：Masking foil is laid on baking tray, in one layer of masking foil upper berth onion ring, the eel head after boiling is placed in
On onion ring, baking tray is sent into baking box, toasted 6.5 minutes with 325 DEG C of temperature；
S6, Pu are burnt：Baking eel head is taken out, honey and seasoning sauce material are uniformly smeared on the surface of eel head, by eel head turn-over
Afterwards, baking tray is sent into oven, burnt 12.5 minutes with 400 DEG C of temperature Pu.
Further, the distance between two neighboring eel head is 3cm.
Further, in S2, when being cleaned to eel head after blanching, slowly rinsed using flowing water.
Further, in S2, during blanching, 1.5% refined salt is added into water.
Further, in S2, when carrying out otch to eel skull, profoundly without cutting off.
Further, the component of the seasoning sauce material and its weight/mass percentage composition are as follows：Pond pasty mixture of starch and water juice 33%, taste quinoline 9%,
Soy sauce 27%, brown sugar 5%, blue or green mustard 6%, brewer's wort 15%, monosodium glutamate 4%, eel flavor extract 0.4%, lemon juice 0.6%.
Example IV
A kind of first-born production. art of Broiled River Eel, comprises the following steps：
S1, sorting：Body surface cyanic colours are selected, body surface is without mildew, and epidermis is solid tight, and fish body is soft, the big eel of live body of free from extraneous odour；
S2, preliminary treatment：Slaughter the big eel of above-mentioned live body and eel head be collected, eel head is cut along its chin,
The eel cheek and clot are rejected, and is rinsed well eel head with flowing water, otch is carried out to eel skull, and eel head is symmetrically spread
Open, the cut-out direction of eel skull is consistent with its lower jaw cut-out direction, by multirooted teeth label by the eel head string spread out good, toothpick
Direction it is vertical with the cut-out direction of eel skull, the eel head gone here and there is put into 65 DEG C of warm water and scalded 25 seconds, after blanching
Eel head be put into excessively cool in cold water, and it is cleaned again；
S3, pickle：Eel head by above-mentioned blanching and after cleaning is pickled 1.5 hours, and cure includes light soy sauce, dark soy sauce, salt, white
It is sugar, pepper powder, cooking wine, red wine, white wine and appropriate green onion, ginger and garlic end, wherein light soy sauce, dark soy sauce, salt, white sugar, pepper powder, cooking wine, red
Wine, the ratio of white wine are 4：1：1：2：1：7：2：2；
S4, boiling：The eel head pickled is put into plate, 3 ginger slices and 2 spiceleafs are put on eel head, will be filled
The plate of eel head is put into food steamer, and big fire is steamed 6 minutes；
S5, baking：Masking foil is laid on baking tray, in one layer of masking foil upper berth onion ring, the eel head after boiling is placed in
On onion ring, baking tray is sent into baking box, toasted 6 minutes with 300 DEG C of temperature；
S6, Pu are burnt：Baking eel head is taken out, honey and seasoning sauce material are uniformly smeared on the surface of eel head, by eel head turn-over
Afterwards, baking tray is sent into oven, burnt 11.5 minutes with 375 DEG C of temperature Pu.
Further, the distance between two neighboring eel head is 2.5cm.
Further, in S2, when being cleaned to eel head after blanching, slowly rinsed using flowing water.
Further, in S2, during blanching, 1.25% refined salt is added into water.
Further, in S2, when carrying out otch to eel skull, profoundly without cutting off.
Further, the component of the seasoning sauce material and its weight/mass percentage composition are as follows：Pond pasty mixture of starch and water juice 35%, taste quinoline
12%, soy sauce 25%, brown sugar 4%, blue or green mustard 5%, brewer's wort 14%, monosodium glutamate 4%, eel flavor extract 0.4%, lemon juice 0.6%.
Embodiment five
A kind of first-born production. art of Broiled River Eel, comprises the following steps：
S1, sorting：Body surface cyanic colours are selected, body surface is without mildew, and epidermis is solid tight, and fish body is soft, the big eel of live body of free from extraneous odour；
S2, preliminary treatment：Slaughter the big eel of above-mentioned live body and eel head be collected, eel head is cut along its chin,
The eel cheek and clot are rejected, and is rinsed well eel head with flowing water, otch is carried out to eel skull, and eel head is symmetrically spread
Open, the cut-out direction of eel skull is consistent with its lower jaw cut-out direction, by multirooted teeth label by the eel head string spread out good, toothpick
Direction it is vertical with the cut-out direction of eel skull, the eel head gone here and there is put into 75 DEG C of warm water and scalded 35 seconds, after blanching
Eel head be put into excessively cool in cold water, and it is cleaned again；
S3, pickle：Eel head by above-mentioned blanching and after cleaning is pickled 2.5 hours, and cure includes light soy sauce, dark soy sauce, salt, white
It is sugar, pepper powder, cooking wine, red wine, white wine and appropriate green onion, ginger and garlic end, wherein light soy sauce, dark soy sauce, salt, white sugar, pepper powder, cooking wine, red
Wine, the ratio of white wine are 4：1：1：2：1：7：2：2；
S4, boiling：The eel head pickled is put into plate, 4 ginger slices and 2 spiceleafs are put on eel head, will be filled
The plate of eel head is put into food steamer, and big fire is steamed 7 minutes；
S5, baking：Masking foil is laid on baking tray, in one layer of masking foil upper berth onion ring, the eel head after boiling is placed in
On onion ring, baking tray is sent into baking box, toasted 7 minutes with 350 DEG C of temperature；
S6, Pu are burnt：Baking eel head is taken out, honey and seasoning sauce material are uniformly smeared on the surface of eel head, by eel head turn-over
Afterwards, baking tray is sent into oven, burnt 14 minutes with 400 DEG C of temperature Pu.
Further, the distance between two neighboring eel head is 3.5cm.
Further, in S2, when being cleaned to eel head after blanching, slowly rinsed using flowing water.
Further, in S2, during blanching, 1.75% refined salt is added into water.
Further, in S2, when carrying out otch to eel skull, profoundly without cutting off.
Further, the component of the seasoning sauce material and its weight/mass percentage composition are as follows：Pond pasty mixture of starch and water juice 35%, taste quinoline
10%, soy sauce 28%, brown sugar 3%, blue or green mustard 5%, brewer's wort 14%, monosodium glutamate 4%, eel flavor extract 0.4%, lemon juice 0.6%.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (6)
1. a kind of first-born production. art of Broiled River Eel, it is characterised in that comprise the following steps：
S1, sorting：Body surface cyanic colours are selected, body surface is without mildew, and epidermis is solid tight, and fish body is soft, the big eel of live body of free from extraneous odour；
S2, preliminary treatment：Slaughter the big eel of above-mentioned live body and eel head be collected, eel head is cut along its chin,
The eel cheek and clot are rejected, and is rinsed well eel head with flowing water, otch is carried out to eel skull, and eel head is symmetrically spread
Open, the cut-out direction of eel skull is consistent with its lower jaw cut-out direction, by multirooted teeth label by the eel head string spread out good, toothpick
Direction it is vertical with the cut-out direction of eel skull, the eel head gone here and there is put into 60-80 DEG C of warm water the 20-40 seconds of scalding, will
Eel head after blanching is put into excessively cool in cold water, and it is cleaned again；
S3, pickle：Eel head by above-mentioned blanching and after cleaning is pickled 1-3 hours, and cure includes light soy sauce, dark soy sauce, salt, white
It is sugar, pepper powder, cooking wine, red wine, white wine and appropriate green onion, ginger and garlic end, wherein light soy sauce, dark soy sauce, salt, white sugar, pepper powder, cooking wine, red
Wine, the ratio of white wine are 4：1：1：2：1：7：2：2；
S4, boiling：The eel head pickled is put into plate, 2-5 pieces ginger slice and 2-4 piece spiceleafs are put on eel head, will
The plate for filling eel head is put into food steamer, and 5-8 minutes are steamed in big fire；
S5, baking：Masking foil is laid on baking tray, in one layer of masking foil upper berth onion ring, the eel head after boiling is placed in
On onion ring, baking tray is sent into baking box, 5-8 minutes are toasted with 250-400 DEG C of temperature；
S6, Pu are burnt：Baking eel head is taken out, honey and seasoning sauce material are uniformly smeared on the surface of eel head, by eel head turn-over
Afterwards, baking tray is sent into oven, 10-15 minutes is burnt with 350-450 DEG C of temperature Pu.
A kind of 2. first-born production. art of Broiled River Eel according to claim 1, it is characterised in that in S5, two neighboring eel
The distance between head is 2-4cm.
3. the first-born production. art of a kind of Broiled River Eel according to claim 1, it is characterised in that in S2, to eel after blanching
When head is cleaned, slowly rinsed using flowing water.
A kind of 4. first-born production. art of Broiled River Eel according to claim 1, it is characterised in that in S2, during blanching, Xiang Shuizhong
Add 1%-2% refined salt.
5. the first-born production. art of a kind of Broiled River Eel according to claim 1, it is characterised in that in S2, enter to eel skull
During row otch, profoundly without cutting off.
A kind of 6. first-born production. art of Broiled River Eel according to claim 1, it is characterised in that the component of the seasoning sauce material and
Its weight/mass percentage composition is as follows：Pond pasty mixture of starch and water juice 27%-35%, taste quinoline 5%-12%, soy sauce 25%-30%, brown sugar 2.5%-5%, blue or green mustard
3%-6%, brewer's wort 12%-15%, monosodium glutamate 4%, eel flavor extract 0.4%, lemon juice 0.6%.
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| CN111657450A (en) * | 2020-06-23 | 2020-09-15 | 福建农林大学 | Production method of high-quality roasted eel slices |
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| CN106879984A (en) * | 2017-02-27 | 2017-06-23 | 厦门同泉水产食品有限公司 | Roast eel fish head and its production technology |
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| CN106879984A (en) * | 2017-02-27 | 2017-06-23 | 厦门同泉水产食品有限公司 | Roast eel fish head and its production technology |
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| CN111657450A (en) * | 2020-06-23 | 2020-09-15 | 福建农林大学 | Production method of high-quality roasted eel slices |
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Application publication date: 20180306 |