CN108669407A - A kind of honeydew flavour quick freeze roast eel processing method - Google Patents
A kind of honeydew flavour quick freeze roast eel processing method Download PDFInfo
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- CN108669407A CN108669407A CN201810286309.XA CN201810286309A CN108669407A CN 108669407 A CN108669407 A CN 108669407A CN 201810286309 A CN201810286309 A CN 201810286309A CN 108669407 A CN108669407 A CN 108669407A
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- 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
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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
- 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
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Abstract
Present invention relates particularly to a kind of honeydew flavour quick freeze roast eel processing methods, belong to seafood processing technique field, through past epidermis mucus, cut open kill internal organ, deodorization, preliminary marinated, steam cure and segmentation Pu burn and etc. honeydew flavour quick freeze roast eel is made.Compared with the prior art, the present invention removes the colloid mucus of roast eel surface stick-slip first, and smelling removal processing is carried out before marinated, due to the removal of colloid mucus, so that seasoning more fully incorporates in the meat of roast eel, and honey can improve the toughness of roast eel exocuticle dip, the roast eel taste for solving the prior art is single, color and luster is dim, the epidermis sauce covering smaller due to only having viscosity, it is easily broken and coarse, and is used after steam cure and be soaked dip, tasty inadequate technical problem.
Description
Technical field
The invention belongs to seafood processing technique fields, and in particular to a kind of honeydew flavour quick freeze roast eel processing method.
Background technology
Sea eel is the important economic fish in China, is distributed widely in China's Coastal Areas.Conger pile is full of nutrition, food therapy value
Height contains a large amount of higher unsaturated fatty acid EPA and DHA containing abundant protein, lipid and vitamin etc. in lipid,
In addition, conger pile fine and tender taste, delicious flavour, therefore favored by consumers in general.Broiled River Eel maintains the tempting mouthfeel of sea eel
It is female skin beautifying and to set up, prevent aging, carry with abundant high protein, Alphalin, vitamin B and Vitamin C
The good merchantable brand of high vigor, especially it highly contain the unsaturated fatty acids such as EPA and DHA, can effectively reduce cholesterol index, also contain
Have abundant calcareous.But the roast eel taste of the prior art is single, color and luster is dim, the epidermis sauce smaller due to only having viscosity
Covering, is easily broken and coarse, and is used after steam cure and be soaked dip, tasty inadequate.
Invention content
（1）Technical solution
The present invention for overcome the deficiencies in the prior art place, a kind of honeydew flavour quick freeze roast eel processing method, the honey are provided
Juice flavour quick freeze roast eel processing method includes following procedure：
1）, remove epidermis mucus：Sea eel after salvaging ice dusk is poured into containing in the slot for removing mucus agent, 5 ~ 8min is slowly stirred, stirs
35 ~ 40 DEG C of pure water cleaning 5min is added after the completion of mixing, picks up and drains, it is described except mucus agent is by the raw material system of following parts by weight
It is standby to form：12 ~ 20 parts of white rice vinegar, 2 ~ 4 parts of sodium bicarbonate, 3 ~ 5 parts of calcium stearate, 10 parts of salt；
2）, cut open and kill internal organ：Abdomen is opened in a manner of having, and cuing open will make flesh noodles complete when killing, and cuts open the eel piece abdomeinal fin after killing in the same side,
And having an apparent straight center cutter line, abdomen pins fish-bone after the completion of opening, tiltedly prizes fish-bone from top end is cut, both hands are used simultaneously
Power, until fish-bone extracts internal organ out after going to the greatest extent；
3）, deodorization：The sea eel killed will be cutd open to pour into sink with circulating water rinsing 5min, make the mucous membrane on fillet and dirt, fat
Fat, extravasated blood are thoroughly rinsed totally with water, and rinse temperature must not be higher than 35 DEG C, be subsequently poured into deodorization liquid and continue 20 ~ 30min of immersion,
The deodorization liquid is prepared by the raw material of following parts by weight：It is 10 ~ 12 parts of gingerade, 5 ~ 8 parts of light-coloured vinegar, 5 ~ 8 parts of lemon juice, pure
20 ~ 30 parts of water；
4）, it is preliminary marinated：It will be placed in impregnate in seasoning except the sea eel of smelling removal and pickle 15 ~ 20min, temperature, which controls, when pickling exists
15 ~ 20 DEG C, the seasoning is prepared by the raw material of following parts by weight：20 ~ 30 parts of honey, 100 parts of clear water, tapioca 8 ~
10 parts, 2 ~ 4 parts of light soy sauce, 0.1 ~ 0.3 part of cooking wine, 1 ~ 3 part of edible salt, 0.5 ~ 0.7 part of mayonnaise, 0.3 ~ 0.6 part of sodium bicarbonate, sesame
0.3 ~ 0.5 part of powder, 2 ~ 4 parts of maltose, 0.1 ~ 0.3 part of White Chloe powder；And the seasoning is prepared by following methods：30 are taken first
Part clear water, then by 8 ~ 10 parts of tapioca, 0.3 ~ 0.6 part of sodium bicarbonate, 0.3 ~ 0.5 part of black sesame powder, 2 ~ 4 parts of maltose and white
Continue to stir evenly in the clear water of 30 parts of input after 0.1 ~ 0.3 part of cool powder is sufficiently mixed, boil and keep 2min, then adds remaining original
Material continues to cook 10min, and natural cooling is placed on spare in refrigerating box；
5）, steam cure：Sea eel after preliminary pickle is placed in iron chains conveyer belt, and enters under 85 DEG C of steam ambient and steams
Boil 2min；
6）, segmentation Pu burn：First by the sea eel brushing vegetable oil after preliminary baking, it is delivered to Pu and burns primary reformer, Pu burns burner hearth
Central temperature is 270 ~ 275 DEG C, and Pu burns the time for 40 ~ 60s；Then manually choose Pu burn one section in locally excessive fire burn in
After dirty impurity, continue on to Pu burn secondary reformer, Pu burn burner hearth central temperature be 270 ~ 275 DEG C, Pu burn the time be 50s ~
60s；Sea eel is placed in step 4 after two sections of Pu burning）Described in impregnate 20s in seasoning, be then sent to Pu and burn three sections of stoves, Pu is burnt
The central temperature of burner hearth is 230 ~ 235 DEG C, and Pu burns the time for 80 ~ 100s；Sea eel is placed in catsup after Pu three sections of stoves of burning and is soaked
Stain 15s carries out polishing Pu burning processing, is finally delivered to Pu and burns four sections of stoves, and the central temperature that Pu burns burner hearth is 120 ~ 130 DEG C, the time
For 30 ~ 60s；
7）, quick-frozen packaging：Sea eel after the completion of above-mentioned Pu is burnt is delivered to household freezer cooling packing, and the temperature of household freezer is 0 ~ 3
DEG C, humidity is 15% ~ 18%, flows cooling 1 ~ 3min, then conveys and is detected in metal detector, finally according to different sea eel quality
It is sorted, is packed using vacuum bag-fastening packer after the completion of sorting, finished product manufacture.
Further, in step 3）In, the deodorization liquid is prepared by the raw material of following parts by weight：11 parts of gingerade,
6 parts of light-coloured vinegar, 6 parts of lemon juice, 15 parts of pure water.
Further, in step 4）In, the seasoning is prepared by the raw material of following parts by weight：It is 25 parts of honey, clear
100 parts of water, 9 parts of tapioca, 3 parts of light soy sauce, 0.2 part of cooking wine, 2 parts of edible salt, 0.6 part of mayonnaise, 0.5 part of sodium bicarbonate, sesame
0.4 part of powder, 3 parts of maltose, 0.2 part of White Chloe powder, and the seasoning is prepared by following methods：30 parts of clear water is taken first,
Then it is thrown after being sufficiently mixed 0.2 part of 9 parts of tapioca, 0.5 part of sodium bicarbonate, 0.4 part of black sesame powder, 3 parts of maltose and White Chloe powder
Enter in 30 parts of clear water and continue to stir evenly, boil and keep 2min, then add remaining raw material, continues to cook 10min, natural cooling
It is placed on spare in refrigerating box.
Further, in step 6）In, first by the sea eel brushing vegetable oil after preliminary baking, it is delivered to Pu and burns one section
Stove, the central temperature that Pu burns burner hearth are 272 DEG C, and Pu burns the time for 50s；Then it manually chooses locally to cross in Pu burns one section and burn
After burnt internal organ impurity, continues on to Pu and burn secondary reformer, the central temperature that Pu burns burner hearth is 272 DEG C, and the Pu burning time is 55s；
Sea eel is placed in step 4 after two sections of Pu burning）Described in impregnate 20s in seasoning, be then sent to Pu and burn three sections of stoves, Pu burns burner hearth
Central temperature be 232 DEG C, Pu burn the time be 90s；Sea eel dipping 15s in catsup is placed in after Pu three sections of stoves of burning to polish
The processing of Pu burning is finally delivered to Pu and burns four sections of stoves, and the central temperature that Pu burns burner hearth is 125 DEG C, time 45s.
（2）Advantageous effect
Beneficial effects of the present invention：Compared with the existing technology, the present invention is changed using segmentation Pu firing method, rational nutrition arrangement
It has been apt to roast eel to arrange in pairs or groups single technical problem, the present invention provides a kind of honeydew flavour quick freeze roast eel processing method, through past epidermis
Mucus, cut open kill internal organ, deodorization, preliminary marinated, steam cure and segmentation Pu burn and etc. honeydew flavour quick freeze roast eel is made.Phase
Than in the prior art, the present invention removes the colloid mucus of roast eel surface stick-slip first, and is carried out at smelling removal before marinated
Reason, due to the removal of colloid mucus so that seasoning more fully incorporates in the meat of roast eel, and honey can improve it is roasting
The toughness of eel exocuticle dip, the roast eel taste for solving the prior art is single, and color and luster is dim, and epidermis is smaller due to only having viscosity
Sauce covering, be easily broken and coarse, and using being soaked dip, tasty inadequate technical problem after steam cure.
Specific implementation mode
It is further clearly and completely described, is shown with reference to embodiment technical solution in the embodiment of the present invention
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.
Embodiment one
The present embodiment provides a kind of honeydew flavour quick freeze roast eel processing method, the honeydew flavour quick freeze roast eel processing method includes
Following procedure：
1）, remove epidermis mucus：100Kg sea eels after salvaging ice dusk are poured into containing in the slot for removing mucus agent, 5min is slowly stirred,
35 DEG C of pure water is added after the completion of stirring and cleans 5min, picks up and drains, it is described to be prepared by the raw material of following weight except mucus agent
It forms：White rice vinegar 3Kg, sodium bicarbonate 0.5Kg, calcium stearate 0.75Kg, salt 2.5Kg；
2）, cut open and kill internal organ：Abdomen is opened in a manner of having, and cuing open will make flesh noodles complete when killing, and cuts open the eel piece abdomeinal fin after killing in the same side,
And having an apparent straight center cutter line, abdomen pins fish-bone after the completion of opening, tiltedly prizes fish-bone from top end is cut, both hands are used simultaneously
Power, until fish-bone extracts internal organ out after going to the greatest extent；
3）, deodorization：The sea eel killed will be cutd open to pour into sink with circulating water rinsing 5min, make the mucous membrane on fillet and dirt, fat
Fat, extravasated blood are thoroughly rinsed totally with water, and rinse temperature must not be higher than 35 DEG C, are subsequently poured into deodorization liquid and are continued to impregnate 20min, described
Deodorization liquid is prepared by the raw material of following weight：Gingerade 2.5Kg, light-coloured vinegar 1.25Kg, lemon juice 1.25Kg, pure water 5Kg；
4）, it is preliminary marinated：15min will be pickled except the sea eel of smelling removal is placed in impregnate in seasoning, temperature control is 15 when pickling
DEG C, the seasoning is prepared by the raw material of following weight：Honey 5Kg, clear water 100Kg, tapioca 2Kg, light soy sauce
0.5Kg, cooking wine 0.025Kg, edible salt 0.25Kg, mayonnaise 0.125Kg, sodium bicarbonate 0.075Kg, black sesame powder 0.075Kg, malt
Sugared 0.5Kg, White Chloe powder 0.025Kg；And the seasoning is prepared by following methods：The clear water of 30Kg is taken first, it then will be wooden
Sweet potato starch 2Kg, sodium bicarbonate 0.075Kg, black sesame powder 0.075Kg, maltose 0.5Kg and White Chloe powder 0.025Kg are thrown after being sufficiently mixed
Enter in the clear water of 30Kg and continue to stir evenly, boil and keep 2min, then add remaining raw material, continues to cook 10min, natural cooling
It is placed on spare in refrigerating box；
5）, steam cure：Sea eel after preliminary pickle is placed in iron chains conveyer belt, and enters under 85 DEG C of steam ambient and steams
Boil 2min；
6）, segmentation Pu burn：First by the sea eel brushing vegetable oil after preliminary baking, it is delivered to Pu and burns primary reformer, Pu burns burner hearth
Central temperature is 270 DEG C, and Pu burns the time for 40s；Then the internal organ impurity burnt that locally over-fires in Pu burns one section is manually chosen
Afterwards, it continues on to Pu and burns secondary reformer, the central temperature that Pu burns burner hearth is 270 DEG C, and Pu burns the time for 50s；Pu will after burning two sections
Sea eel is placed in step 4）Described in impregnate 20s in seasoning, be then sent to Pu and burn three sections of stoves, the central temperature that Pu burns burner hearth is
230 DEG C, Pu burns the time for 80s；Sea eel is placed in dipping 15s in catsup after Pu three sections of stoves of burning and carries out polishing Pu burning processing, most
After be delivered to Pu burn four sections of stoves, Pu burn burner hearth central temperature be 120 DEG C, time 30s；
7）, quick-frozen packaging：Sea eel after the completion of above-mentioned Pu is burnt is delivered to household freezer cooling packing, and the temperature of household freezer is 0 DEG C,
Humidity is 15%, flows cooling 1min, then conveys and is detected in metal detector, is finally sorted according to different sea eel quality,
It is packed using vacuum bag-fastening packer after the completion of sorting, finished product manufacture.
Embodiment two
The present embodiment provides a kind of honeydew flavour quick freeze roast eel processing method, the honeydew flavour quick freeze roast eel processing method includes
Following procedure：
1）, remove epidermis mucus：100Kg sea eels after salvaging ice dusk are poured into containing in the slot for removing mucus agent, 6min is slowly stirred,
38 DEG C of pure water is added after the completion of stirring and cleans 5min, picks up and drains, it is described to be prepared by the raw material of following weight except mucus agent
It forms：White rice vinegar 4Kg, sodium bicarbonate 0.8Kg, calcium stearate 1Kg, salt 2.5Kg；
2）, cut open and kill internal organ：Abdomen is opened in a manner of having, and cuing open will make flesh noodles complete when killing, and cuts open the eel piece abdomeinal fin after killing in the same side,
And having an apparent straight center cutter line, abdomen pins fish-bone after the completion of opening, tiltedly prizes fish-bone from top end is cut, both hands are used simultaneously
Power, until fish-bone extracts internal organ out after going to the greatest extent；
3）, deodorization：The sea eel killed will be cutd open to pour into sink with circulating water rinsing 5min, make the mucous membrane on fillet and dirt, fat
Fat, extravasated blood are thoroughly rinsed totally with water, and rinse temperature must not be higher than 35 DEG C, be subsequently poured into deodorization liquid and continue 20 ~ 30min of immersion,
The deodorization liquid is prepared by the raw material of following weight Kg：It is gingerade 2.8Kg, light-coloured vinegar 1.75Kg, lemon juice 1.5Kg, pure
Water 6Kg；
4）, it is preliminary marinated：18min will be pickled except the sea eel of smelling removal is placed in impregnate in seasoning, temperature control is 18 when pickling
DEG C, the seasoning is prepared by the raw material of following weight：Honey 6Kg, clear water 100Kg, tapioca 2.2Kg, light soy sauce
0.8Kg, cooking wine 0.06Kg, edible salt 0.5Kg, mayonnaise 0.15Kg, sodium bicarbonate 0.1Kg, black sesame powder 0.1Kg, maltose
0.8Kg, White Chloe powder 0.05Kg；And the seasoning is prepared by following methods：The clear water of 30Kg is taken first, then by para arrowroot
Input 30Kg after powder 2.2Kg, sodium bicarbonate 0.1Kg, black sesame powder 0.1Kg, maltose 0.8Kg and White Chloe powder 0.05Kg are sufficiently mixed
Continue to stir evenly in clear water, boil and keep 2min, then add remaining raw material, continues to cook 10min, natural cooling is placed on cold
It hides spare in case；
5）, steam cure：Sea eel after preliminary pickle is placed in iron chains conveyer belt, and enters under 85 DEG C of steam ambient and steams
Boil 2min；
6）, segmentation Pu burn：First by the sea eel brushing vegetable oil after preliminary baking, it is delivered to Pu and burns primary reformer, Pu burns burner hearth
Central temperature is 272 DEG C, and Pu burns the time for 50s；Then the internal organ impurity burnt that locally over-fires in Pu burns one section is manually chosen
Afterwards, it continues on to Pu and burns secondary reformer, the central temperature that Pu burns burner hearth is 272 DEG C, and Pu burns the time for 55s；Pu will after burning two sections
Sea eel is placed in step 4）Described in impregnate 20s in seasoning, be then sent to Pu and burn three sections of stoves, the central temperature that Pu burns burner hearth is
233 DEG C, Pu burns the time for 90s；Sea eel is placed in dipping 15s in catsup after Pu three sections of stoves of burning and carries out polishing Pu burning processing, most
After be delivered to Pu burn four sections of stoves, Pu burn burner hearth central temperature be 125 DEG C, time 45s；
7）, quick-frozen packaging：Sea eel after the completion of above-mentioned Pu is burnt is delivered to household freezer cooling packing, and the temperature of household freezer is 2 DEG C,
Humidity is 16%, flows cooling 2min, then conveys and is detected in metal detector, is finally sorted according to different sea eel quality,
It is packed using vacuum bag-fastening packer after the completion of sorting, finished product manufacture.
Embodiment three
The present embodiment provides a kind of honeydew flavour quick freeze roast eel processing method, the honeydew flavour quick freeze roast eel processing method includes
Following procedure：
1）, remove epidermis mucus：100Kg sea eels after salvaging ice dusk are poured into containing in the slot for removing mucus agent, 8min is slowly stirred,
40 DEG C of pure water is added after the completion of stirring and cleans 5min, picks up and drains, it is described to be prepared by the raw material of following weight except mucus agent
It forms：White rice vinegar 5Kg, sodium bicarbonate 1Kg, calcium stearate 1.25Kg, salt 2.5Kg；
2）, cut open and kill internal organ：Abdomen is opened in a manner of having, and cuing open will make flesh noodles complete when killing, and cuts open the eel piece abdomeinal fin after killing in the same side,
And having an apparent straight center cutter line, abdomen pins fish-bone after the completion of opening, tiltedly prizes fish-bone from top end is cut, both hands are used simultaneously
Power, until fish-bone extracts internal organ out after going to the greatest extent；
3）, deodorization：The sea eel killed will be cutd open to pour into sink with circulating water rinsing 5min, make the mucous membrane on fillet and dirt, fat
Fat, extravasated blood are thoroughly rinsed totally with water, and rinse temperature must not be higher than 35 DEG C, are subsequently poured into deodorization liquid and are continued to impregnate 30min, described
Deodorization liquid is prepared by the raw material of following weight：Gingerade 3Kg, light-coloured vinegar 2Kg, lemon juice 2Kg, pure water 7.5Kg；
4）, it is preliminary marinated：20min will be pickled except the sea eel of smelling removal is placed in impregnate in seasoning, temperature control is 20 when pickling
DEG C, the seasoning is prepared by the raw material of following weight：Honey 7.5Kg, clear water 100Kg, tapioca 2.5Kg, light soy sauce
1Kg, cooking wine 0.075Kg, edible salt 0.75Kg, mayonnaise 0.175Kg, sodium bicarbonate 0.15Kg, black sesame powder 0.125Kg, maltose
1Kg, White Chloe powder 0.075Kg；And the seasoning is prepared by following methods：The clear water of 30Kg is taken first, then by para arrowroot
Powder 2.5Kg, sodium bicarbonate 0.15Kg, black sesame powder 0.125Kg, maltose 1Kg and White Chloe powder 0.075Kg put into 30Kg after being sufficiently mixed
Clear water in continue to stir evenly, boil and keep 2min, then add remaining raw material, continue to cook 10min, natural cooling is placed on
It is spare in refrigerating box；
5）, steam cure：Sea eel after preliminary pickle is placed in iron chains conveyer belt, and enters under 85 DEG C of steam ambient and steams
Boil 2min；
6）, segmentation Pu burn：First by the sea eel brushing vegetable oil after preliminary baking, it is delivered to Pu and burns primary reformer, Pu burns burner hearth
Central temperature is 275 DEG C, and Pu burns the time for 60s；Then the internal organ impurity burnt that locally over-fires in Pu burns one section is manually chosen
Afterwards, it continues on to Pu and burns secondary reformer, the central temperature that Pu burns burner hearth is 275 DEG C, and Pu burns the time for 60s；Pu will after burning two sections
Sea eel is placed in step 4）Described in impregnate 20s in seasoning, be then sent to Pu and burn three sections of stoves, the central temperature that Pu burns burner hearth is
235 DEG C, Pu burns the time for 100s；Sea eel is placed in dipping 15s in catsup after Pu three sections of stoves of burning and carries out polishing Pu burning processing, most
After be delivered to Pu burn four sections of stoves, Pu burn burner hearth central temperature be 130 DEG C, time 60s；
7）, quick-frozen packaging：Sea eel after the completion of above-mentioned Pu is burnt is delivered to household freezer cooling packing, and the temperature of household freezer is 3 DEG C,
Humidity is 18%, flows cooling 3min, then conveys and is detected in metal detector, is finally sorted according to different sea eel quality,
It is packed using vacuum bag-fastening packer after the completion of sorting, finished product manufacture.
It is more fully incorporated in roast eel by seasoning in roast eel made from embodiment one, embodiment two and embodiment three
In meat, and honey can improve the toughness of roast eel exocuticle dip, and the roast eel taste for solving the prior art is single, color and luster
Dimness, the epidermis sauce covering smaller due to only having viscosity, is easily broken and coarse, and use to be soaked after steam cure and dip in
Material, tasty inadequate technical problem.
The preferred embodiment of the present invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Cannot the limitation to the scope of the claims of the present invention therefore be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, several deformations can also be made, improves and substitutes, these belong to this hair
Bright protection domain.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (4)
1. a kind of honeydew flavour quick freeze roast eel processing method, which is characterized in that the honeydew flavour quick freeze roast eel processing method packet
Include following procedure：
1）, remove epidermis mucus：Sea eel after salvaging ice dusk is poured into containing in the slot for removing mucus agent, 5 ~ 8min is slowly stirred, stirs
35 ~ 40 DEG C of pure water cleaning 5min is added after the completion of mixing, picks up and drains, it is described except mucus agent is by the raw material system of following parts by weight
It is standby to form：12 ~ 20 parts of white rice vinegar, 2 ~ 4 parts of sodium bicarbonate, 3 ~ 5 parts of calcium stearate, 10 parts of salt；
2）, cut open and kill internal organ：Abdomen is opened in a manner of having, and cuing open will make flesh noodles complete when killing, and cuts open the eel piece abdomeinal fin after killing in the same side,
And having an apparent straight center cutter line, abdomen pins fish-bone after the completion of opening, tiltedly prizes fish-bone from top end is cut, both hands are used simultaneously
Power, until fish-bone extracts internal organ out after going to the greatest extent；
3）, deodorization：The sea eel killed will be cutd open to pour into sink with circulating water rinsing 5min, make the mucous membrane on fillet and dirt, fat
Fat, extravasated blood are thoroughly rinsed totally with water, and rinse temperature must not be higher than 35 DEG C, be subsequently poured into deodorization liquid and continue 20 ~ 30min of immersion,
The deodorization liquid is prepared by the raw material of following parts by weight：It is 10 ~ 12 parts of gingerade, 5 ~ 8 parts of light-coloured vinegar, 5 ~ 8 parts of lemon juice, pure
20 ~ 30 parts of water；
4）, it is preliminary marinated：It will be placed in impregnate in seasoning except the sea eel of smelling removal and pickle 15 ~ 20min, temperature, which controls, when pickling exists
15 ~ 20 DEG C, the seasoning is prepared by the raw material of following parts by weight：20 ~ 30 parts of honey, 100 parts of clear water, tapioca 8 ~
10 parts, 2 ~ 4 parts of light soy sauce, 0.1 ~ 0.3 part of cooking wine, 1 ~ 3 part of edible salt, 0.5 ~ 0.7 part of mayonnaise, 0.3 ~ 0.6 part of sodium bicarbonate, sesame
0.3 ~ 0.5 part of powder, 2 ~ 4 parts of maltose, 0.1 ~ 0.3 part of White Chloe powder；And the seasoning is prepared by following methods：30 are taken first
Part clear water, then by 8 ~ 10 parts of tapioca, 0.3 ~ 0.6 part of sodium bicarbonate, 0.3 ~ 0.5 part of black sesame powder, 2 ~ 4 parts of maltose and white
Continue to stir evenly in the clear water of 30 parts of input after 0.1 ~ 0.3 part of cool powder is sufficiently mixed, boil and keep 2min, then adds remaining original
Material continues to cook 10min, and natural cooling is placed on spare in refrigerating box；
5）, steam cure：Sea eel after preliminary pickle is placed in iron chains conveyer belt, and enters under 85 DEG C of steam ambient and steams
Boil 2min；
6）, segmentation Pu burn：First by the sea eel brushing vegetable oil after preliminary baking, it is delivered to Pu and burns primary reformer, Pu burns burner hearth
Central temperature is 270 ~ 275 DEG C, and Pu burns the time for 40 ~ 60s；Then manually choose Pu burn one section in locally excessive fire burn in
After dirty impurity, continue on to Pu burn secondary reformer, Pu burn burner hearth central temperature be 270 ~ 275 DEG C, Pu burn the time be 50s ~
60s；Sea eel is placed in step 4 after two sections of Pu burning）Described in impregnate 20s in seasoning, be then sent to Pu and burn three sections of stoves, Pu is burnt
The central temperature of burner hearth is 230 ~ 235 DEG C, and Pu burns the time for 80 ~ 100s；Sea eel is placed in catsup after Pu three sections of stoves of burning and is soaked
Stain 15s carries out polishing Pu burning processing, is finally delivered to Pu and burns four sections of stoves, and the central temperature that Pu burns burner hearth is 120 ~ 130 DEG C, the time
For 30 ~ 60s；
7）, quick-frozen packaging：Sea eel after the completion of above-mentioned Pu is burnt is delivered to household freezer cooling packing, and the temperature of household freezer is 0 ~ 3
DEG C, humidity is 15% ~ 18%, flows cooling 1 ~ 3min, then conveys and is detected in metal detector, finally according to different sea eel quality
It is sorted, is packed using vacuum bag-fastening packer after the completion of sorting, finished product manufacture.
2. a kind of honeydew flavour quick freeze roast eel processing method according to claim 1, which is characterized in that in step 3）In,
The deodorization liquid is prepared by the raw material of following parts by weight：11 parts of gingerade, 6 parts of light-coloured vinegar, 6 parts of lemon juice, 15 parts of pure water.
3. a kind of honeydew flavour quick freeze roast eel processing method according to claim 1, which is characterized in that in step 4）In,
The seasoning is prepared by the raw material of following parts by weight：25 parts of honey, 100 parts of clear water, 9 parts of tapioca, 3 parts of light soy sauce,
0.2 part of cooking wine, 2 parts of edible salt, 0.6 part of mayonnaise, 0.5 part of sodium bicarbonate, 0.4 part of black sesame powder, 3 parts of maltose, White Chloe powder 0.2
Part, and the seasoning is prepared by following methods：30 parts of clear water is taken first, then by 9 parts of tapioca, sodium bicarbonate 0.5
Continue to stir evenly in the clear water of 30 parts of input after part, 0.4 part of black sesame powder, 3 parts of maltose and 0.2 part of White Chloe powder are sufficiently mixed, boil
And 2min is kept, remaining raw material is then added, continues to cook 10min, natural cooling is placed on spare in refrigerating box.
4. a kind of honeydew flavour quick freeze roast eel processing method according to claim 1, which is characterized in that in step 6）In,
First by the sea eel brushing vegetable oil after preliminary baking, it is delivered to Pu and burns primary reformer, the central temperature that Pu burns burner hearth is 272 DEG C,
Pu burns the time for 50s；Then it manually chooses after Pu burns the internal organ impurity for locally over-firing and burning in one section, continues on to Pu burning
Secondary reformer, the central temperature that Pu burns burner hearth are 272 DEG C, and Pu burns the time for 55s；Sea eel is placed in step 4 after two sections of Pu burning）Middle institute
State and impregnate 20s in seasoning, be then sent to Pu burn three sections of stoves, Pu burn burner hearth central temperature be 232 DEG C, Pu burn the time be
90s；Sea eel is placed in dipping 15s in catsup after Pu three sections of stoves of burning and carries out polishing Pu burning processing, Pu is finally delivered to and burns four sections
Stove, the central temperature that Pu burns burner hearth are 125 DEG C, time 45s.
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| CN109567077A (en) * | 2018-12-24 | 2019-04-05 | 浙江省海洋水产研究所 | A kind of tomato juice low value little yellow croaker can process technique |
| CN111657450A (en) * | 2020-06-23 | 2020-09-15 | 福建农林大学 | Production method of high-quality roasted eel slices |
| CN112401214A (en) * | 2020-11-18 | 2021-02-26 | 徐将 | Roast duck crispy honey |
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| CN102160657A (en) * | 2011-03-01 | 2011-08-24 | 福建福铭食品有限公司 | Processing technique of quick-freezing roasted eels with bay leaf flavor |
| CN103445220A (en) * | 2013-06-19 | 2013-12-18 | 浙江省海洋开发研究院 | Processing technique of multi-flavor roasted eel slice |
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| CN102160657A (en) * | 2011-03-01 | 2011-08-24 | 福建福铭食品有限公司 | Processing technique of quick-freezing roasted eels with bay leaf flavor |
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