CN107927624A - A kind of Broiled River Eel processing technology - Google Patents
A kind of Broiled River Eel processing technology Download PDFInfo
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- CN107927624A CN107927624A CN201711350670.6A CN201711350670A CN107927624A CN 107927624 A CN107927624 A CN 107927624A CN 201711350670 A CN201711350670 A CN 201711350670A CN 107927624 A CN107927624 A CN 107927624A
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- 241000252097 Anguilla australis Species 0.000 title claims abstract description 19
- 241001635206 Conger conger Species 0.000 claims abstract description 79
- 238000000034 method Methods 0.000 claims abstract description 13
- 241000251468 Actinopterygii Species 0.000 claims abstract description 11
- 235000012149 noodles Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000000694 effects Effects 0.000 claims abstract description 5
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 claims abstract description 4
- 238000010926 purge Methods 0.000 claims abstract description 4
- 210000002784 stomach Anatomy 0.000 claims abstract description 4
- 230000007306 turnover Effects 0.000 claims abstract description 4
- 210000001835 viscera Anatomy 0.000 claims abstract description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 7
- 241001330002 Bambuseae Species 0.000 claims description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 7
- 239000011425 bamboo Substances 0.000 claims description 7
- 238000004064 recycling Methods 0.000 claims description 7
- 235000015067 sauces Nutrition 0.000 claims description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 5
- 229910052799 carbon Inorganic materials 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004080 punching Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000004040 coloring Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 241000252073 Anguilliformes Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
Classifications
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- 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
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/14—Beheading, eviscerating, or cleaning fish
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/14—Beheading, eviscerating, or cleaning fish
- A22C25/145—Eviscerating fish
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/16—Removing fish-bones; Filleting fish
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
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Abstract
The invention belongs to food processing field, and in particular to a kind of Broiled River Eel, which adds, makees technique.Including following technique：First, when empty stomach at least foster 24 is small, gut purge is carried out to sea eel；2nd, ice dusk is carried out to sea eel with frozen water, reduces activity；3rd, cut open and kill sea eel, and bone, go internal organ to form sliced eel, scribing along its length carries out the flesh of fish to sea eel flesh noodles, scribing depth only in flesh of fish part, ensures the complete of fish-skin；4th, rinsed with clear water；5th, sliced eel is punched；6th, toast, by surface upward first, flesh noodles downward, is baked with the infrared ray above sea eel, after baked, then turn-over, equally with infrared ray roast flour above.Different specifications is selected according to different weight size, then divider lattice are packed.By the combination of the above-mentioned processing step of the application, it can be made that condition is good, and high yield rate, baking is tasty and stink smell removes preferable sliced eel.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of Broiled River Eel processing technology.
Background technology
Broiled River Eel is a kind of nourishing food, and many people have the custom for often eating Broiled River Eel, and the consumption figure of annual Broiled River Eel is non-
Chang great, but existing eel roasting technology existing defects, the mouthfeel stink smell for being baked out is also heavier, and is baked fragrance deficiency out,
Or sea eel irregularly pops in cooking process, defect ware is more, and cost condition is poor.
The content of the invention
The purpose of the present invention is providing a kind of sea eel aromatic flavour regarding to the issue above, stink smell is few, and condition is good, high yield rate
Broiled River Eel processing technology.
The present invention above-mentioned technical purpose technical scheme is that：
A kind of Broiled River Eel processing technology, including following technique：
First, when empty stomach at least foster 24 is small, gut purge is carried out to sea eel；
2nd, ice dusk is carried out to sea eel with frozen water, reduces activity；
3rd, cut open and kill sea eel, and bone, go internal organ to form sliced eel, scribing is carried out to the flesh of fish along its length to sea eel flesh noodles,
Scribing depth only in flesh of fish part, ensures the complete of fish-skin；
4th, rinsed with clear water；
5th, formula punching of gathering is carried out to sliced eel；
6th, toast, by surface upward first, flesh noodles downward, is baked with the infrared ray above sea eel, after baked, then turn-over, equally
With infrared ray roast flour above；
7th, boiling is carried out with steam；
8th, upper sauce baking；
9th, the very fast cooling of low temperature；
Tenth, different specifications is selected according to different weight size, then divider lattice are packed.
Preferably, penetrated in the step 5 by sliced eel surface uniformly beaten it is porous.
Preferably, upper soy sauce toasts three times three times for cycle alternation progress in the step 8, dense sauce is then carried out again
Coloring, then toast.
Preferably, increase in the step 8 grilled.
The infrared ray for retaining top is baked, while again grilled in lower section increase.
Preferably, in the step 6 eel oil recycling oozed out and dripped will be toasted, the eel oil of recycling is then poured onto step
On rapid eight carbon, stacte is carried out to sea eel.
Preferably, baking exudation eel oil and aqueous mixtures in the step 6, eel oil is drawn from the superiors of mixture
Recycled.
Preferably, the sea eel punched is also needed in the step 5 to carry out sorting according to size, what sorting came out
Big sea eel is sent directly into step 6 after removing fin, and small sea eel is cut off, and the 2-3 pieces sea eel cut section is passed through bamboo
Label are concatenated.
Preferably, the length direction of the bamboo stick is vertical with the length direction of sea eel section, and with a string of sea eel section edge
Respective length direction is arranged in parallel.
Preferably, in the step 3 to flesh of fish face carry out scribing when, only to sea eel close to head it is wider in before
Part carries out scribing, and only carries out scribing to the middle part on sea eel width in the region.
In conclusion the invention has the advantages that：
1st, by the combination of the above-mentioned processing step of the application, it is good to be made condition, high yield rate, baking is tasty and stink smell remove compared with
Good sliced eel, the technique particularly uniformly punched to sea eel make taste more tasty, and punch and enter from surface, may be used also
Being burst with preferably to avoid sea eel in cooking process influences condition, even more improves yield rate, and general smell of mutton in skin and
Fat among meat, the method punched using surface preferably can be baked fishy smell.It is that the application recycles eel oil again,
In the baking stage in step 6, only toasted from the upper direction sea eel of sea eel, and bottom sets reception device, is come first, accepting and baking
You Heshui, on the other hand can also play heat-blocking action, the eel oil after recycling be spread across step 8 be located at sea eel bottom carbon fire
On stacte is carried out to sea eel, the fragrance mouthfeel of sea eel is improved, simultaneously because the punching that sliced eel is previous so that stacte can more enter
Into sea eel meat, the mouthfeel of sea eel is greatly improved.
2nd, the application processing technology is simple, high yield rate, and finished product condition, mouthfeel are greatly improved, and value obtains
Lifting, while after rejection rate is low, cost is also saved, improve output income.
3rd, the application carries out sea eel in wider thicker most easy bursting area domain in specific region, that is, whole sea eel and carries out scribing,
While ensureing sea eel condition so as to play, also effectively prevent in baking process in the relatively narrow regional fracture compared with book of sea eel, also just
Operated in worker's scribing, thicker meat improves controllability.And the fine ribs of sea eel also concentrate on the region, scratch fine
Muscle, equally ensure that the form that sea eel is baked is more good-looking, moreover it is possible to preferably allow grease to come out.
4th, it is infrared to remain top only with the mode of top infrared heating in step 6 in step 8 by the application
Line heats, and adds the grilled mode in lower section, and the sea eel for being baked out is not easy Jiao, and cooking process controllability is good, incremental, raw meat
Gas removal is cleaner, and the step of combination eel oil recycling and stacte, so as to improve the mouthfeel and condition of finished product, improves to produce and imitates
Rate.
5th, in conclusion above-mentioned steps are indivisible entirety, mutual cooperation has just reached the above-mentioned technology of the application
Effect.
Embodiment
The present invention is described in further detail below.
This specific embodiment is only explanation of the invention, it is not limitation of the present invention, people in the art
Member as needed can make the present embodiment the modification of no creative contribution after this specification is read, but as long as at this
All protected in the right of invention be subject to Patent Law.
Embodiment one：
A kind of Broiled River Eel processing technology, including following technique：
First, when empty stomach at least foster 24 is small, gut purge is carried out to sea eel；
2nd, ice dusk is carried out to sea eel with frozen water, reduces activity；
3rd, cut open and kill sea eel, and bone, go internal organ to form sliced eel, scribing is carried out to the flesh of fish along its length to sea eel flesh noodles,
Scribing depth only in flesh of fish part, ensures the complete of fish-skin；
4th, rinsed with clear water；
5th, formula punching of gathering is carried out to sliced eel；
6th, toast, by surface upward first, flesh noodles downward, is baked with the infrared ray above sea eel, after baked, then turn-over, equally
With infrared ray roast flour above；The temperature of roasting surface is popped to prevent the fast degree contraction of overheat surface, is baked in 50-70 degree
About 4-5 minutes time；The temperature of flesh noodles is baked in 80-95 degree, cooking time about 4-5 minutes, due to the preheating by surface, guarantor
Card sea eel can bear the temperature of higher on the premise of not popping, while also suitably increase less than surface, temperature because roasting, also be beneficial to
Bake inside meat.
7th, boiling is carried out with steam；Digestion time about 8-12 minutes, boiling temperature is in 85-100 degree, sea eel central temperature
Reach 80-95 degree.
8th, upper sauce baking；
9th, the very fast cooling of low temperature；
Tenth, different specifications is selected according to different weight size, then divider lattice are packed.
Penetrated in the step 5 by sliced eel surface uniformly beaten it is porous.
Upper soy sauce toasts three times three times for cycle alternation progress in the step 8, then carries out dense sauce coloring again, then dry
Roasting, first pass is baked 2-4 minute, and temperature control is baked 2 minutes in 80-95 degree, second, and temperature control is in 80-90 degree, and the 3rd
All over baking 2 minutes, temperature control was baked 1 minute in 75-85 degree, the 4th time, and temperature control is in 55-70 degree.
Only with grilled in the step 8.The eel oil recycling oozed out and dripped will be toasted in the step 6, then will returned
The eel oil of receipts is poured onto on step 8 carbon, and stacte is carried out to sea eel.Baking exudation eel oil and aqueous mixtures in the step 6, from mixed
The superiors of compound draw eel oil and are recycled.
When carrying out scribing to flesh of fish face in the step 3, only the wider middle front part point before sea eel close to head is carried out
Scribing, and scribing only is carried out to the middle part on sea eel width in the region.
Embodiment two：
Unlike the embodiments above be in the step 5 also needs to the sea eel punched to carry out sorting according to size, point
The big sea eel that detection comes is sent directly into step 6 after removing fin, and small sea eel is cut off, and the 2-3 piece sea eels that will be cut
Section is concatenated by bamboo stick.The length direction of the bamboo stick is vertical with the length direction of sea eel section, and with a string of sea eel section
It is arranged in parallel along respective length direction.Sorting size can be carried out to sea eel according to demand, snig is cut off（Certainly not
It is confined to cut off snig, according to demand big sea eel can also cut off and then be concatenated with bamboo stick）, pass through concatenation
Sea eel section carries out transmission baking on a moving belt in order to which the same sea eel do not cut off normally is the same afterwards, avoids sea eel section is too small from being embedded into
Processing efficiency is influenced between the grid bar gap of the conveyer belt of lattice-shaped.
By the combination of the above-mentioned processing step of the application, it can be made that condition is good, and high yield rate, baking is tasty and stink smell removes
Preferable sliced eel, the technique particularly uniformly punched to sea eel, not only makes taste more tasty, but also can be preferably by raw meat
Taste is baked, and is punched and entered from surface, and can also preferably avoid sea eel and burst in cooking process influences condition, even more carries
High yield rate.That the application recycles eel oil again, the baking stage in step 6, only from the upper direction sea eel of sea eel into
Row baking, bottom set reception device, first, accepting the You Heshui for baking and, on the other hand can also play heat-blocking action, recycle
Eel oil afterwards put to be spread across step 8 be located at sea eel bottom carbon fire it is upper to sea eel progress stacte, improve the fragrance mouth of sea eel
Sense, simultaneously because the punching that sliced eel is previous so that stacte can more enter into sea eel meat, greatly improve the mouthfeel of sea eel.
Claims (9)
- A kind of 1. Broiled River Eel processing technology, it is characterised in that：Including following technique：When empty stomach at least foster 24 is small, gut purge is carried out to sea eel；Ice dusk is carried out to sea eel with frozen water, reduces activity；Cut open and kill sea eel, and bone, go internal organ to form sliced eel, scribing is carried out to the flesh of fish along its length to sea eel flesh noodles, is drawn Depth is cut only in flesh of fish part, ensures the complete of fish-skin；Rinsed with clear water；Formula punching of gathering is carried out to sliced eel；Baking, by surface upward first, flesh noodles downward, is baked with the infrared ray above sea eel, after baked, then turn-over, it is same to use Infrared ray roast flour above；Boiling is carried out with steam；Upper sauce baking；The very fast cooling of low temperature；Different specifications is selected according to different weight size, then divider lattice are packed.
- A kind of 2. Broiled River Eel processing technology according to claim 1, it is characterised in that：By sliced eel surface in the step 5 Penetrate uniformly beaten it is porous.
- A kind of 3. Broiled River Eel processing technology according to claim 2, it is characterised in that：Cycle alternation carries out in the step 8 Upper soy sauce toasts three times three times, then carries out dense sauce coloring again, then toast.
- A kind of 4. Broiled River Eel processing technology according to claim 3, it is characterised in that：Increase in the step 8 grilled.
- A kind of 5. Broiled River Eel processing technology according to claim 4, it is characterised in that：By baking exudation drop in the step 6 Under eel oil recycling, then the eel oil of recycling is poured onto on step 8 carbon, to sea eel carry out stacte.
- A kind of 6. Broiled River Eel processing technology according to claim 5, it is characterised in that：Baking exudation eel oil in the step 6 And aqueous mixtures, draw eel oil from the superiors of mixture and recycled.
- A kind of 7. Broiled River Eel processing technology according to claim 1, it is characterised in that：Eel in the step 5 to having punched Fish also need to according to size carry out sorting, sorting come out big sea eel remove fin after be sent directly into step 6, to small sea eel into Row cut-out, and the 2-3 pieces sea eel cut section is concatenated by bamboo stick.
- A kind of 8. Broiled River Eel processing technology according to claim 7, it is characterised in that：The length direction of the bamboo stick and sea eel The length direction of section is vertical, and arranged in parallel along respective length direction with a string of sea eel section.
- A kind of 9. Broiled River Eel processing technology according to claim 1, it is characterised in that：Flesh of fish face is carried out in the step 3 During scribing, scribing only is carried out to wider middle front part point of the sea eel close to head, and only to the region in sea eel width On middle part carry out scribing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711350670.6A CN107927624A (en) | 2017-12-15 | 2017-12-15 | A kind of Broiled River Eel processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711350670.6A CN107927624A (en) | 2017-12-15 | 2017-12-15 | A kind of Broiled River Eel processing technology |
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| Publication Number | Publication Date |
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| CN107927624A true CN107927624A (en) | 2018-04-20 |
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|---|---|---|---|
| CN201711350670.6A Pending CN107927624A (en) | 2017-12-15 | 2017-12-15 | A kind of Broiled River Eel processing technology |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692953A (en) * | 2019-10-17 | 2020-01-17 | 成都市海光食品有限公司 | Additive-free white eel food and preparation method thereof |
| CN113331363A (en) * | 2021-06-21 | 2021-09-03 | 漳州市瀚龙食品有限公司 | Processing method of low-fat roasted eel |
| CN114098020A (en) * | 2021-06-11 | 2022-03-01 | 福建福铭食品有限公司 | Processing technology and device for roasted eel with high yield |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1296775A (en) * | 1999-11-17 | 2001-05-30 | 顺德屏荣食品发展有限公司 | Process for roasting sliced eel |
| CN106509702A (en) * | 2016-11-16 | 2017-03-22 | 江西西龙食品有限公司 | Technology of baked eels |
-
2017
- 2017-12-15 CN CN201711350670.6A patent/CN107927624A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1296775A (en) * | 1999-11-17 | 2001-05-30 | 顺德屏荣食品发展有限公司 | Process for roasting sliced eel |
| CN106509702A (en) * | 2016-11-16 | 2017-03-22 | 江西西龙食品有限公司 | Technology of baked eels |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692953A (en) * | 2019-10-17 | 2020-01-17 | 成都市海光食品有限公司 | Additive-free white eel food and preparation method thereof |
| CN114098020A (en) * | 2021-06-11 | 2022-03-01 | 福建福铭食品有限公司 | Processing technology and device for roasted eel with high yield |
| CN113331363A (en) * | 2021-06-21 | 2021-09-03 | 漳州市瀚龙食品有限公司 | Processing method of low-fat roasted eel |
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Application publication date: 20180420 |