CN108606272A - A kind of processing technology of Broiled River Eel instant product - Google Patents
A kind of processing technology of Broiled River Eel instant product Download PDFInfo
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- CN108606272A CN108606272A CN201810435187.6A CN201810435187A CN108606272A CN 108606272 A CN108606272 A CN 108606272A CN 201810435187 A CN201810435187 A CN 201810435187A CN 108606272 A CN108606272 A CN 108606272A
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- eel
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- 241000251468 Actinopterygii Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000021294 Docosapentaenoic acid Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 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
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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)
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- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
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Abstract
The invention discloses a kind of processing technology of Broiled River Eel instant product, the processing technology of the Broiled River Eel instant product is achieved by the following technical programs using sea eel as raw material：Pretreatment of raw material, vacuum is tasty, steams, toasts and packs.Present invention process is simple, is combined steaming with baking process, and adds natural in process, sea eel is set to form unique flavor, the loss of the nutritional ingredients such as protein is reduced, the tenderness and inoxidizability of sea eel meat are improved, improves harmful effect of the traditional handicraft to sea eel quality.Broiled River Eel instant product obtained, form is complete, and uniform color, meat is soft, and pure flavor is strong, has very high nutritive value.
Description
Technical field
The present invention relates to sea eel food production field, more particularly to a kind of processing technology of baking sea eel instant product.
Background technology
Sea eel is rich in multiple nutritional components, has qi-restoratives blood-nourishing, clearing damp, anti-consumptive disease and other effects, is prolonged illness, weakness, anaemia, lung
The good nutrition product of the patients such as tuberculosis.Sea eel contains abundant high-quality protein and various amino acid needed by human, especially eel
Contain a kind of very rare Lip river gram, Xihe River albumen in fish body, there is the effect of good strong able-bodied kidney, be young couple, person in middle and old age
The health food of people.The liver of sea eel contains abundant vitamin A, is the excellent food of yctalopia people.Other vitamins in sea eel
Such as vitamin B1, vitamin B2Content is equally very abundant.Sea eel also contains abundant " good " fat, and contained phosphatide is brain cell
Indispensable nutrient.In addition, sea eel also contains the DHA and EPA for being referred to as " docosapentaenoic acid ", content is than other seafood, meat
It is high, and DHA and EPA are proved the important function of prevention of cardiovascular disease.In addition, sea eel also contain it is a large amount of calcareous, it is right
Also there is certain effect in pre- anti-osteoporosis.Most allow Ms aroused in interest, skin, the meat of sea eel all contain abundant collagen egg
In vain, can be with skin maintenance, anti-aging, therefore it is referred to as " cosmetics that can be eaten ".So the nutritive value of sea eel is very high, claimed
For " ginseng in water ".
Currently, the converted products of sea eel is fewer, only several form processings such as Frozen ell, sea eel can.Eel product
Processing is different with eating method, and product quality and flavor are different, but are directed to hot worked process.Hot procedure is to sea eel system
The flavor of product has double influence, on the one hand can promote protein denaturation, improves sea eel organoleptic quality；On the other hand, it is improper to control
Certain nutrient loss or destruction, structural state and quality can be caused to be deteriorated.
Invention content
It is processed the object of the present invention is to provide a kind of Broiled River Eel instant product processing technology for steaming and being combined with baking
Natural is added in journey, effectively reduces the degree of oxidation of sea eel grease, improves the color of Broiled River Eel instant product.
Processing technology of the present invention is simple, and Broiled River Eel form obtained is complete, and meat is soft, with rich flavor, and nutritive value is high.
In order to achieve the above objectives, include the following steps：
S1 pretreatments of raw material：Shape rule, sea eel of uniform size are taken, carrying out back after cleaning dissects, and removes head and interior
It is dirty, it is impregnated through water-carrying groove, blowing-type cleaning obtains sliced eel；
S2 vacuum is tasty：By sliced eel obtained by S1 with pickling liquid by weight 1:1~2 is put into retort pouch, vacuum packaging,
Marinated 30~80min obtains marinated sliced eel；
S3 is steamed：80~110 DEG C are placed in by sliced eel is pickled obtained by step S2, steams 5~9min, obtains curing sea eel
Piece；
S4 is toasted：The baking carries out at twice, and curing sliced eel obtained by step S3 is painted sauce by baking for the first time, is set
2~5min is toasted at 180~200 DEG C, obtains just drying sliced eel；Second of baking will just dry sliced eel brush sauce again, set
2~5min is toasted at 200~225 DEG C, obtains Broiled River Eel；
S5 packagings, storage：Broiled River Eel obtained by S5 is vacuum-packed or is rushed nitrogen packaging using food-grade aluminum foil sack, is obtained
Broiled River Eel instant product, refrigeration or freezing environment under store.
Specifically, sea eel described in step S1 is fresh sea eel or freezing sea eel；Sea eel is freezed before use, in 0~4 DEG C of condition
Lower naturally to thaw.
Specifically, sink immersion described in step S1 is that raw material is put into sink, it is soaked in water, it is 0~4 to impregnate water temperature
DEG C, time 30min.
Specifically, blowing-type cleaning described in step S1 is that the raw material impregnated through water-carrying groove is put in blowing-type cleaning machine,
It is rinsed with water, 0~4 DEG C of water temperature, 5~15min of scavenging period.
Specifically, pickling liquid described in step S2 includes the raw material of following parts by weight：100~200 parts of water, green onion ginger onion each 2
~6 parts, 0.2~0.5 part of chickens' extract, 0.2~0.5 part of monosodium glutamate, 0.6~1.5 part of salt, 0.3~0.8 part of white sugar, yeast extract 0.6
~1.5 parts, soy sauce cooking wine Oleum Sesami is 6~12 parts each, 0.6~1.2 part of Chinese prickly ash, cod collagen polypeptide 0.03~0.07
Part.
Specifically, sauce described in step S4 includes the raw material of following parts by weight：30~50 parts of Japanese soy sauce, taste quinoline 5~15
Part, 5~10 parts of lemon juice, 5~10 parts of vegetable oil, 2~5 parts of rock sugar, 0.01~0.05 part of burnt sugar coloring, self-control sea eel baste 5
~10 parts.
Specifically, the preparation method for making sea eel baste described in step S4 by oneself is：Fresh 30~50 parts of sea eel meat parts by weight,
10~15 parts of cooking wine parts by weight, 5~10 parts of water parts by weight, mixing are placed on 25 DEG C~30 DEG C, 30min, and gained liquid is certainly
Sea eel baste processed.
Beneficial effects of the present invention：
1. being impregnated using sink and blowing-type being cleaned, sea eel fishy smell can be effectively removed, and nutrient component damages are minimum；
2. opening the stomata of sea eel, while will be in sea eel pore by vacuumizing using the tasty technology of unique vacuum
Air extraction, so that Eel Tissue is formed microcellular structure, improve pickling liquid and enter the speed of sea eel, shorten salting period, simultaneously
The moisture being maximally maintained in sea eel improves sea eel tenderness.By verification, without the tasty Broiled River Eel obtained of vacuum,
Its moisture content is 30~45%, and tenderness is 15000~30000g, and the present invention is through the instant production of the tasty Broiled River Eel obtained of vacuum
Product, moisture content are 50~65%, and tenderness is 35000~50000g.
3. realizing sea eel curing using technique is steamed, the destruction to institutional framework and nutrient is reduced, sea eel mistake is avoided
More intake fat, utmostly keep the genuineness of sea eel.It is verified, without steaming Broiled River Eel obtained, fat content
For 15~25g/100g, and the present invention is 7~12g/100g through steaming Broiled River Eel instant product obtained, fat content.
4. using secondary baking technique, the adaptability of Eel Tissue is stepped up, so that Broiled River Eel instant product is had strong
Broiled River Eel flavor and good quality.Verified, through once toasting Broiled River Eel obtained, protein content is 15~20g/
100g, and the present invention is through Broiled River Eel instant product made from secondary baking, protein content is 25~30g/100g.
5. natural cod collagen polypeptide is added in pickling liquid, the oxygen of sea eel fat can be effectively prevent
Change.Verified, the OH that the present invention adds the obtained Broiled River Eel instant product of natural cod collagen polypeptide is clear
Except rate than be not added with antioxidant be made Broiled River Eel OH clearance rates improve 5~10%.It is verified, it is not added with natural antioxygen
Broiled River Eel made from agent cod collagen polypeptide, OH clearance rates are 35~45%, and the present invention is added natural
Broiled River Eel instant product made from antioxidant cod collagen polypeptide, OH clearance rates are 55~80%.
Specific implementation mode
Below by specific implementation example, the present invention will be further described.
Embodiment 1：
S1 pretreatments of raw material：Shape, fresh sea eel of uniform size are taken, carrying out back after cleaning dissects, and removes head and interior
It is dirty, 30min is impregnated in 4 DEG C of fresh water, and sliced eel, using 4 DEG C of fresh water, is cleaned into 15min as in blowing-type cleaning machine later,
It is for use to obtain sliced eel 10Kg.
S2 vacuum is tasty：By sliced eel obtained by S1 with pickling liquid by weight 1:1 is put into retort pouch, and vacuum packaging salts down
40min processed obtains marinated sliced eel；
S3 is steamed：The marinated sliced eel of step S2 gained is placed at 90 DEG C and steams 5min, obtains curing sliced eel；
S4 is toasted：The baking carries out at twice, and curing sliced eel obtained by step S3 is painted sauce by baking for the first time, is set
3min is toasted at 200 DEG C, obtains just drying sliced eel；Second of baking will just dry sliced eel brush sauce again, be placed at 210 DEG C
2min is toasted, Broiled River Eel is obtained；
S5 packagings, storage：The Broiled River Eel that S4 is obtained is vacuum-packed using food-grade aluminum foil sack, obtains Broiled River Eel i.e.
Product is eaten, is stored under refrigeration or freezing environment.
Specifically, pickling liquid described in S2 includes following raw material：Water 10kg, each 300g of green onion ginger onion, each 20g of Chicken stock gourmet powder,
Salt 80g, white sugar 30g, yeast extract 80g, each 800g of soy sauce cooking wine Oleum Sesami, Chinese prickly ash 80g, cod collagen polypeptide
5g。
Specifically, sauce described in S4 includes following raw material：Japanese soy sauce 45g, taste quinoline 10g, lemon juice 8g, vegetable oil 5g,
Rock sugar 3g, burnt sugar coloring 0.01g, self-control sea eel baste 8g.
Specifically, the preparation method for making sea eel baste described in step S4 by oneself is：Fresh sea eel meat 60g, cooking wine 20g, water
10g, mixing are placed in 25 DEG C, 30min, and gained liquid is to make sea eel baste by oneself.
Embodiment 2：
S1 pretreatments of raw material：Shape, fresh sea eel of uniform size are taken, carrying out back after cleaning dissects, and removes head and interior
It is dirty, 30min is impregnated in 4 DEG C of fresh water, and sliced eel, using 4 DEG C of fresh water, is cleaned into 15min as in blowing-type cleaning machine later,
It is for use to obtain sliced eel 8Kg.
S2 vacuum is tasty：By the sliced eel and pickling liquid in mass ratio 1 in S1:2 are put into retort pouch, and vacuum packaging salts down
50min processed obtains marinated sliced eel；
S3 is steamed：Marinated sliced eel in step S2 is placed at 95 DEG C and steams 6min, obtains curing sliced eel；
S4 is toasted：The baking carries out at twice, and the curing sliced eel obtained in step S3 is painted sauce by baking for the first time
Juice is placed at 180 DEG C and toasts 2min, obtains just drying sliced eel；Sliced eel brush sauce again is placed in 200 DEG C by second baking
Lower baking 3min, obtains Broiled River Eel；
S5 packagings, storage：The Broiled River Eel that S4 is obtained is vacuum-packed using food-grade aluminum foil sack, obtains Broiled River Eel i.e.
Product is eaten, is stored under refrigeration or freezing environment.
Specifically, pickling liquid described in S2 includes following raw material：Water 15kg, each 400g of green onion ginger onion, each 30g of Chicken stock gourmet powder,
Salt 100g, white sugar 40g, yeast extract 100g, each 1000g of soy sauce cooking wine Oleum Sesami, Chinese prickly ash 100g, cod collagen
Polypeptide 6g.
Specifically, sauce described in S4 includes following raw material：Japanese soy sauce 45g, taste quinoline 15g, lemon juice 9g, vegetable oil 8g,
Rock sugar 4g, burnt sugar coloring 0.02g, self-control sea eel baste 9g.
Specifically, the preparation method for making sea eel baste described in step S4 by oneself is：Fresh sea eel meat 50g, cooking wine 15g, water
10g, mixing are placed on 30 DEG C, and ferment 30min, and gained liquid is to make sea eel baste by oneself.
Embodiment 3：
S1 pretreatments of raw material：Shape, fresh sea eel of uniform size are taken, carrying out back after cleaning dissects, and removes head and interior
It is dirty, 30min is impregnated in 4 DEG C of fresh water, and sliced eel, using 4 DEG C of fresh water, is cleaned into 15min as in blowing-type cleaning machine later,
It is for use to obtain sliced eel 12Kg.
S2 vacuum is tasty：By the sliced eel in S1 with pickling liquid by weight 1:1.5 are put into retort pouch, vacuum packaging,
Marinated 60min obtains marinated sliced eel；
S3 is steamed：Marinated sliced eel in step S2 is placed at 100 DEG C and steams 7min, obtains curing sliced eel；
S4 is toasted：The baking carries out at twice, and the curing sliced eel obtained in step S3 is painted sauce by baking for the first time
Juice is placed at 185 DEG C and toasts 5min, obtains just drying sliced eel；Sliced eel brush sauce again is placed in 205 DEG C by second baking
Lower baking 3min, obtains Broiled River Eel；
S5 packagings, storage：The Broiled River Eel that S4 is obtained is vacuum-packed using food-grade aluminum foil sack, obtains Broiled River Eel i.e.
Product is eaten, is stored under refrigeration or freezing environment.
Specifically, pickling liquid described in S2 includes following raw material：It is each to weigh water 20kg, each 500g of green onion ginger onion, Chicken stock gourmet powder
40g, salt 120g, white sugar 50g, yeast extract 120g, each 1200g of soy sauce cooking wine Oleum Sesami, Chinese prickly ash 120g, gadus collagen
Polypeptide 7g.
Specifically, sauce described in S4 includes following raw material：Japanese soy sauce 50g, taste quinoline 10g, lemon juice 10g, vegetable oil
10g, rock sugar 5g, burnt sugar coloring 0.03g, self-control sea eel baste 10g.
Specifically, the preparation method for making sea eel baste described in step S4 by oneself is：Fresh sea eel meat 80g, cooking wine 24g, water
16g, mixing are placed on 28 DEG C of fermentation 30min, and gained liquid is to make sea eel baste by oneself.
The present invention will be steamed and will be combined with baking process, add natural gadus collagen egg in process
White polypeptide, Broiled River Eel instant product form obtained is complete, and meat is soft, uniform color, and fragrance is pure strong, to the greatest extent
The moisture in sea eel is remained, Broiled River Eel instant product tenderness obtained is high, and fat content is few, and fat oxidation degree is low, albumen
Content is relatively high.Broiled River Eel instant product indices produced by the present invention are as shown in table 1：
Table 1
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope of present disclosure, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (7)
1. a kind of processing technology of Broiled River Eel instant product, which is characterized in that include the following steps：
S1 pretreatments of raw material：Sea eel is taken, carrying out back after cleaning dissects, and removes head and internal organ, is impregnated through water-carrying groove, blowing-type is clear
It washes, obtains sliced eel；
S2 vacuum is tasty：By sliced eel obtained by S1 with pickling liquid by weight 1:1~2 is put into retort pouch, is vacuum-packed, and pickles
30~80min obtains marinated sliced eel；
S3 is steamed：80~110 DEG C are placed in by sliced eel is pickled obtained by step S2, steams 5~9min, obtains curing sliced eel；
S4 is toasted：The baking carries out at twice, and curing sliced eel obtained by step S3 is painted sauce by baking for the first time, is placed in
180~200 DEG C, 2~5min is toasted, obtains just drying sliced eel；Second of baking will just dry sliced eel brush sauce again, be placed in
200~225 DEG C, 2~5min is toasted, Broiled River Eel is obtained；
S5 packagings, storage：Broiled River Eel obtained by S5 is vacuum-packed or is rushed nitrogen packaging using food-grade aluminum foil sack, obtains roast eel
Fish instant product, refrigeration or freezing environment under store.
2. the processing technology of Broiled River Eel instant product according to claim 1, which is characterized in that sea eel described in step S1 is new
Fresh sea eel or freezing sea eel；Freeze sliced eel before use, under the conditions of 0~4 DEG C naturally to thaw.
3. the processing technology of Broiled River Eel instant product according to claim 1, which is characterized in that sink described in step S1 impregnates
It is that raw material is put into sink, is soaked in water, it is 0~4 DEG C to impregnate water temperature, time 30min.
4. the processing technology of Broiled River Eel instant product according to claim 1, which is characterized in that blowing-type is clear described in step S1
It is that the raw material impregnated through water-carrying groove is put in blowing-type cleaning machine to wash, and is rinsed with water, 0~4 DEG C of water temperature, scavenging period 5
~15min.
5. the processing technology of Broiled River Eel instant product according to claim 1, which is characterized in that pickling liquid packet described in step S2
Include the raw material of following parts by weight：100~200 parts of water, green onion ginger onion be 2~6 parts each, 0.2~0.5 part of chickens' extract, monosodium glutamate 0.2~0.5
Part, 0.6~1.5 part of salt, 0.3~0.8 part of white sugar, 0.6~1.5 part of yeast extract, soy sauce cooking wine Oleum Sesami each 6~12
Part, 0.6~1.2 part of Chinese prickly ash, 0.03~0.07 part of cod collagen polypeptide.
6. the processing technology of Broiled River Eel instant product according to claim 1, which is characterized in that sauce includes described in step S4
The raw material of following parts by weight：30~50 parts of Japanese soy sauce, 5~15 parts of taste quinoline, 5~10 parts of lemon juice, 5~10 parts of vegetable oil, ice
2~5 parts of sugar, 0.01~0.05 part of burnt sugar coloring, 5~10 parts of self-control sea eel baste.
7. the processing technology of Broiled River Eel instant product according to claim 6, which is characterized in that make sea eel by oneself described in step S4
The preparation method of baste is：Fresh 30~50 parts of sea eel meat parts by weight, 10~15 parts of cooking wine parts by weight, water parts by weight 5~10
Part, mixing is placed under the conditions of 25 DEG C~30 DEG C, 30min, and gained liquid is to make sea eel baste by oneself.
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