CN108771149A - A kind of canned stewed eel and preparation method thereof - Google Patents
A kind of canned stewed eel and preparation method thereof Download PDFInfo
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- 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
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Abstract
The invention discloses a kind of canned stewed eel and preparation method thereof, which is prepared by the raw material of following mass parts：Sea eel is dry：90 parts；White granulated sugar：10~14 parts；Salt：1.5~2.5 parts；Monosodium glutamate：1.2~1.8 parts；Converted starch：2.5~3.5 parts；Juice braised in soy sauce：1.5~2.5 parts；Catsup：0.5~1.5 part；Sesame：1.4~1.8 parts；Chilli is broken：0.7~0.9 part；Water：80~90 parts.Preparation method is as follows：1) frying of sesame；2) preparation of spice；3) preparation of baste；4) tinning, sterilization.The canned stewed eel fat content of the present invention is very low, tasty mouthfeel, uniform color, no fishlike smell, and nutritive value is abundant, and production process is simple, it is easy to accomplish large-scale production.
Description
Technical field
The present invention relates to a kind of canned stewed eels and preparation method thereof, belong to food processing technology field.
Background technology
Sea eel, alias white eel, common eel, river eel, common eel, green eel, wind steamed bun, Cuscuta japonicoa, outer likeness in form snake, but without squama, it is general to produce
In salt-fresh water boundary marine site.Sea eel has the laudatory title of " ginseng in water ", be rich in multiple nutritional components, have qi-restoratives, blood-nourishing, clearing damp,
Anti- consumptive disease and other effects, be prolonged illness, weakness, anaemia, tuberculosis patient good nutrition product.
Currently, the sea eel yield in China occupies the first in the world, the end product of sea eel includes mainly freezing sliced eel and roast eel,
And roast eel accounts for 90% or more, product is single, and majority is outlet Japan, and market is single, it is difficult to avoid or break away from market to industry
The interference and restriction of development.In recent years, Chinese food culture was increasingly praised highly with American-European countries, was occurred in the market specially
That attacks European & American Market smokes eel product, has certain effect for tapping new markets, increasing eel product type, but effect has
Limit.The sea eel that either roast eel is still smoked all contains harmful carcinogen, is unfavorable for the long-range of sea eel industry
Development, therefore there is an urgent need to develop new eel products.
Invention content
The purpose of the present invention is to provide a kind of canned stewed eels and preparation method thereof.
The technical solution used in the present invention is：
A kind of canned stewed eel is prepared by the raw material of following mass parts：
Sea eel is dry：90 parts；
White granulated sugar：10~14 parts；
Salt：1.5~2.5 parts；
Monosodium glutamate：1.2~1.8 parts；
Converted starch：2.5~3.5 parts；
Juice braised in soy sauce：1.5~2.5 parts；
Catsup：0.5~1.5 part；
Sesame：1.4~1.8 parts；
Chilli is broken：0.7~0.9 part；
Water：80~90 parts.
The sea eel is dry to be prepared by the following method to obtain：1) sea eel pre-processes：The head, tail, intestines for removing sea eel are miscellaneous and black
Film；2) side segment is opened：Sea eel to be splitted into two panels along spine, then is cut into long section, band spine portion is hard-edge, and hard-edge grows 8~9cm,
Another side is soft-sided, and soft-sided grows 9~10cm；3) colouring is marinated：The maltose solution for preparing mass fraction 2%~4%, by hard-edge
It is immersed in maltose solution and picks up, drains after 40~50s, soft-sided is immersed in maltose solution after 25~35s and picks up, drip
It is dry；4) fried：165~175 DEG C of 5~5.5min of frying of hard-edge, 160~170 DEG C of 4~5min of frying of soft-sided, then dry, cool down.
The sea eel is fresh conger pile or freezing conger pile, and length of fish body is 45~70cm.
The frying carries out in palm oil, and the acid value of palm oil is no more than 3mgKOH/g, peroxide value is no more than
0.15g/100g, water mass percentage be no more than 0.2%.
The converted starch is Luo Gaite converted starches CH2020.
The juice braised in soy sauce is that Li Jin notes braise juice in soy sauce.
The solid content of the catsup is not less than 28%, in terms of refractometer.
The preparation method of above-mentioned canned stewed eel, includes the following steps：
1) frying of sesame：Roasted sesame machine is added in sesame, 190~210 DEG C of 15~20min of stir-fry obtain ripe sesame；
2) preparation of spice：The broken and ripe sesame of chilli is uniformly mixed, spice is obtained；
3) preparation of baste：Converted starch is first diluted to slurry with the water of 2~3 times of quality, then by salt and white sand
Sugared appropriate water dissolution, is added catsup, monosodium glutamate and juice braised in soy sauce, is boiled after stirring evenly to 75~85 DEG C after filtering, then side stirring
Slurry is added in side, until boiling；
4) tinning, sterilization：Dry be packed into of sea eel is cleaned, in dried tank, sprinkles spice, adds baste, it is close
It seals, vacuumize, sterilize, obtain canned stewed eel.
The temperature of the step 4) baste is not less than 85 DEG C.
The concrete operations of the step 4) sterilization are：115~120 DEG C, 50~70min of constant temperature are warming up in 10~15min,
35~45 DEG C are cooled in 8~12min again.
The beneficial effects of the invention are as follows：The canned stewed eel fat content of the present invention is very low, tasty mouthfeel, and color and luster is equal
Even, no fishlike smell, nutritive value is abundant, and production process is simple, it is easy to accomplish large-scale production.
Specific implementation mode
A kind of canned stewed eel is prepared by the raw material of following mass parts：
Sea eel is dry：90 parts；
White granulated sugar：10~14 parts；
Salt：1.5~2.5 parts；
Monosodium glutamate：1.2~1.8 parts；
Converted starch：2.5~3.5 parts；
Juice braised in soy sauce：1.5~2.5 parts；
Catsup：0.5~1.5 part；
Sesame：1.4~1.8 parts；
Chilli is broken：0.7~0.9 part；
Water：80~90 parts.
Preferably, the sea eel is dry is prepared by the following method to obtain：1) sea eel pre-processes：Remove the head, tail, intestines of sea eel
Miscellaneous and black film；2) side segment is opened：Sea eel is splitted into two panels along spine, then is cut into long section, band spine portion is hard-edge, hard-edge length 8
~9cm, another side are soft-sided, and soft-sided grows 9~10cm；3) colouring is marinated：The maltose solution of mass fraction 2%~4% is prepared,
Hard-edge is immersed in maltose solution after 40~50s and picks up, drain, soft-sided is immersed in maltose solution after 25~35s
It picks up, drain；4) fried：165~175 DEG C of 5~5.5min of frying of hard-edge, 160~170 DEG C of 4~5min of frying of soft-sided, then dry in the air
It is dry, cooling.
Preferably, the sea eel is fresh conger pile or freezing conger pile, and length of fish body is 45~70cm.
Preferably, the frying carries out in palm oil, and the acid value of palm oil is no more than 3mgKOH/g, peroxide value does not surpass
Cross 0.15g/100g, the mass percentage of water is no more than 0.2%.
Preferably, the converted starch is Luo Gaite converted starches CH2020.
Preferably, the juice braised in soy sauce is that Li Jin notes braise juice in soy sauce.
Preferably, the solid content of the catsup is not less than 28%, in terms of refractometer.
The preparation method of above-mentioned canned stewed eel, includes the following steps：
1) frying of sesame：Roasted sesame machine is added in sesame, 190~210 DEG C of 15~20min of stir-fry obtain ripe sesame；
2) preparation of spice：The broken and ripe sesame of chilli is uniformly mixed, spice is obtained；
3) preparation of baste：Converted starch is first diluted to slurry with the water of 2~3 times of quality, then by salt and white sand
Sugared appropriate water dissolution, is added catsup, monosodium glutamate and juice braised in soy sauce, is boiled after stirring evenly to 75~85 DEG C after filtering, then side stirring
Slurry is added in side, until boiling；
4) tinning, sterilization：Dry be packed into of sea eel is cleaned, in dried tank, sprinkles spice, adds baste, it is close
It seals, vacuumize, sterilize, obtain canned stewed eel.
Preferably, the temperature of the step 4) baste is not less than 85 DEG C.
Preferably, the vacuum degree after step 4) progress vacuum pumping in tank is 0.030MPa~0.035MPa.
Preferably, the concrete operations of the step 4) sterilization are：115~120 DEG C are warming up in 10~15min, constant temperature 50
35~45 DEG C are cooled in~70min, then 8~12min.
The present invention is made further explanation and description with reference to specific embodiment.
Embodiment 1：
A kind of canned stewed eel, raw material composition are as shown in the table：
A kind of raw material of 1 canned stewed eel of table forms table
| Raw material | Mass parts |
| Sea eel is dry | 90 |
| White granulated sugar | 13 |
| Salt | 1.5 |
| Monosodium glutamate | 1.2 |
| Converted starch (Luo Gaite CH2020) | 3.5 |
| Juice (Li Jinji) braised in soy sauce | 2.5 |
| Catsup | 1.5 |
| Sesame | 1.4 |
| Chilli is broken | 0.7 |
| Water | 85.3 |
The preparation method of above-mentioned canned stewed eel, includes the following steps：
1) frying of sesame：Roasted sesame machine is added in sesame, 200 DEG C of stir-fry 15min obtain ripe sesame；
2) preparation of spice：The broken and ripe sesame of chilli is uniformly mixed, spice is obtained；
3) preparation of baste：Converted starch is first diluted to slurry with the water of 2 times of quality, then salt and white granulated sugar are used
Appropriate water dissolution is added catsup, monosodium glutamate and juice braised in soy sauce, is boiled after stirring evenly to 80 DEG C, then powder is added while stirring after filtering
Slurry, until boiling；
4) tinning, sterilization：Dry be packed into of sea eel is cleaned, in dried tank, sprinkles spice, adds baste, it is close
It seals, vacuumize, sterilize, obtain canned stewed eel.
Sea eel in step 4) is dry to be prepared by the following method to obtain：
1) sea eel pre-processes：Remove sea eel head, tail, intestines be miscellaneous and black film；
2) side segment is opened：Sea eel is splitted into two panels along spine, then is cut into long section, band spine portion be hard-edge, hard-edge length 8~
9cm, another side are soft-sided, and soft-sided grows 9~10cm；
3) colouring is marinated：The maltose solution for preparing mass fraction 3%, hard-edge is immersed in maltose solution after 50s
It picks up, drain, soft-sided is immersed in maltose solution after 30s and picks up, drain；
4) fried：170 DEG C of frying 5min of hard-edge, 160 DEG C of frying 5min of soft-sided, then dry, cool down, the oil used in frying is
Palm oil.
Embodiment 2：
A kind of canned stewed eel, raw material composition are as shown in the table：
A kind of raw material of 2 canned stewed eel of table forms table
| Raw material | Mass parts |
| Sea eel is dry | 90 |
| White granulated sugar | 10 |
| Salt | 2.5 |
| Monosodium glutamate | 1.8 |
| Converted starch (Luo Gaite CH2020) | 3 |
| Juice (Li Jinji) braised in soy sauce | 2 |
| Catsup | 1.5 |
| Sesame | 1.6 |
| Chilli is broken | 0.9 |
| Water | 87.2 |
The preparation method of above-mentioned canned stewed eel, includes the following steps：
1) frying of sesame：Roasted sesame machine is added in sesame, 200 DEG C of stir-fry 20min obtain ripe sesame；
2) preparation of spice：The broken and ripe sesame of chilli is uniformly mixed, spice is obtained；
3) preparation of baste：Converted starch is first diluted to slurry with the water of 3 times of quality, then salt and white granulated sugar are used
Appropriate water dissolution is added catsup, monosodium glutamate and juice braised in soy sauce, is boiled after stirring evenly to 85 DEG C, then powder is added while stirring after filtering
Slurry, until boiling；
4) tinning, sterilization：Dry be packed into of sea eel is cleaned, in dried tank, sprinkles spice, adds baste, it is close
It seals, vacuumize, sterilize, obtain canned stewed eel.
Sea eel in step 4) is dry to be prepared by the following method to obtain：
1) sea eel pre-processes：Remove sea eel head, tail, intestines be miscellaneous and black film；
2) side segment is opened：Sea eel is splitted into two panels along spine, then is cut into long section, band spine portion be hard-edge, hard-edge length 8~
9cm, another side are soft-sided, and soft-sided grows 9~10cm；
3) colouring is marinated：The maltose solution for preparing mass fraction 3%, hard-edge is immersed in maltose solution after 40s
It picks up, drain, soft-sided is immersed in maltose solution after 25s and picks up, drain；
4) fried：165 DEG C of frying 5.5min of hard-edge, 160 DEG C of frying 4min of soft-sided, then dry, cool down, the oil used in frying
For palm oil.
Embodiment 3：
A kind of canned stewed eel, raw material composition are as shown in the table：
A kind of raw material of 3 canned stewed eel of table forms table
| Raw material | Mass parts |
| Sea eel is dry | 90 |
| White granulated sugar | 12 |
| Salt | 2 |
| Monosodium glutamate | 1.5 |
| Converted starch (Luo Gaite CH2020) | 3.5 |
| Juice (Li Jinji) braised in soy sauce | 2 |
| Catsup | 1 |
| Sesame | 1.4 |
| Chilli is broken | 0.7 |
| Water | 86 |
The preparation method of above-mentioned canned stewed eel, includes the following steps：
1) frying of sesame：Roasted sesame machine is added in sesame, 190 DEG C of stir-fry 20min obtain ripe sesame；
2) preparation of spice：The broken and ripe sesame of chilli is uniformly mixed, spice is obtained；
3) preparation of baste：Converted starch is first diluted to slurry with the water of 3 times of quality, then salt and white granulated sugar are used
Appropriate water dissolution is added catsup, monosodium glutamate and juice braised in soy sauce, is boiled after stirring evenly to 75 DEG C, then powder is added while stirring after filtering
Slurry, until boiling；
4) tinning, sterilization：Dry be packed into of sea eel is cleaned, in dried tank, sprinkles spice, adds baste, it is close
It seals, vacuumize, sterilize, obtain canned stewed eel.
Sea eel in step 4) is dry to be prepared by the following method to obtain：
1) sea eel pre-processes：Remove sea eel head, tail, intestines be miscellaneous and black film；
2) side segment is opened：Sea eel is splitted into two panels along spine, then is cut into long section, band spine portion be hard-edge, hard-edge length 8~
9cm, another side are soft-sided, and soft-sided grows 9~10cm；
3) colouring is marinated：The maltose solution for preparing mass fraction 2%, hard-edge is immersed in maltose solution after 50s
It picks up, drain, soft-sided is immersed in maltose solution after 35s and picks up, drain；
4) fried：175 DEG C of frying 5min of hard-edge, 170 DEG C of frying 4min of soft-sided, then dry, cool down, the oil used in frying is
Palm oil.
Embodiment 4：
A kind of canned stewed eel, raw material composition are as shown in the table：
A kind of raw material of 4 canned stewed eel of table forms table
| Raw material | Mass parts |
| Sea eel is dry | 90 |
| White granulated sugar | 14 |
| Salt | 1.5 |
| Monosodium glutamate | 1.5 |
| Converted starch (Luo Gaite CH2020) | 2.5 |
| Juice (Li Jinji) braised in soy sauce | 1.5 |
| Catsup | 1.5 |
| Sesame | 1.6 |
| Chilli is broken | 0.8 |
| Water | 85.5 |
The preparation method of above-mentioned canned stewed eel, includes the following steps：
1) frying of sesame：Roasted sesame machine is added in sesame, 210 DEG C of stir-fry 15min obtain ripe sesame；
2) preparation of spice：The broken and ripe sesame of chilli is uniformly mixed, spice is obtained；
3) preparation of baste：Converted starch is first diluted to slurry with the water of 2 times of quality, then salt and white granulated sugar are used
Appropriate water dissolution is added catsup, monosodium glutamate and juice braised in soy sauce, is boiled after stirring evenly to 80 DEG C, then powder is added while stirring after filtering
Slurry, until boiling；
4) tinning, sterilization：Dry be packed into of sea eel is cleaned, in dried tank, sprinkles spice, adds baste, it is close
It seals, vacuumize, sterilize, obtain canned stewed eel.
Sea eel in step 4) is dry to be prepared by the following method to obtain：
1) sea eel pre-processes：Remove sea eel head, tail, intestines be miscellaneous and black film；
2) side segment is opened：Sea eel is splitted into two panels along spine, then is cut into long section, band spine portion be hard-edge, hard-edge length 8~
9cm, another side are soft-sided, and soft-sided grows 9~10cm；
3) colouring is marinated：The maltose solution for preparing mass fraction 4%, hard-edge is immersed in maltose solution after 45s
It picks up, drain, soft-sided is immersed in maltose solution after 25s and picks up, drain；
4) fried：170 DEG C of frying 5.5min of hard-edge, 165 DEG C of frying 5min of soft-sided, then dry, cool down, the oil used in frying
For palm oil.
Test case：
Sensory test is carried out to canned stewed eel prepared by Examples 1 to 4, test result is as shown in the table：
The Sensory testing results of the canned stewed eel of 5 Examples 1 to 4 of table
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, it is other it is any without departing from the spirit and principles of the present invention made by changes, modifications, substitutions, combinations, simplifications,
Equivalent substitute mode is should be, is included within the scope of the present invention.
Claims (10)
1. a kind of canned stewed eel, it is characterised in that：It is prepared by the raw material of following mass parts：
Sea eel is dry：90 parts；
White granulated sugar：10~14 parts；
Salt：1.5~2.5 parts；
Monosodium glutamate：1.2~1.8 parts；
Converted starch：2.5~3.5 parts；
Juice braised in soy sauce：1.5~2.5 parts；
Catsup：0.5~1.5 part；
Sesame：1.4~1.8 parts；
Chilli is broken：0.7~0.9 part；
Water：80~90 parts.
2. canned stewed eel according to claim 1, it is characterised in that：The sea eel is dry to be prepared by the following method
It arrives：
1) sea eel pre-processes：Remove sea eel head, tail, intestines be miscellaneous and black film；2) side segment is opened：Sea eel is splitted into two panels along spine,
It is cut into long section again, band spine portion is hard-edge, and hard-edge grows 8~9cm, and another side is soft-sided, and soft-sided grows 9~10cm；3) colouring salts down
System：The maltose solution for preparing mass fraction 2%~4%, hard-edge is immersed in maltose solution after 40~50s and picks up, drip
It is dry, soft-sided is immersed in maltose solution after 25~35s and picks up, drain；4) fried：165~175 DEG C of fryings 5 of hard-edge~
5.5min, 160~170 DEG C of 4~5min of frying of soft-sided, then dry, cool down.
3. canned stewed eel according to claim 2, it is characterised in that：The sea eel is fresh conger pile or freezing sea
Eel, length of fish body are 45~70cm.
4. canned stewed eel according to claim 2, it is characterised in that：The frying carries out in palm oil, palm
The acid value of oil is no more than 3mgKOH/g, peroxide value is no more than 0.15g/100g, the mass percentage of water is no more than 0.2%.
5. canned stewed eel according to claim 1, it is characterised in that：The converted starch is Luo Gaite converted starches
CH2020。
6. canned stewed eel according to claim 1, it is characterised in that：The juice braised in soy sauce is that Li Jin notes braise juice in soy sauce.
7. canned stewed eel according to claim 1, it is characterised in that：The solid content of the catsup is not less than
28%, in terms of refractometer.
8. the preparation method of the canned stewed eel described in any one of claim 1~7, it is characterised in that：Including following
Step：
1) frying of sesame：Roasted sesame machine is added in sesame, 190~210 DEG C of 15~20min of stir-fry obtain ripe sesame；
2) preparation of spice：The broken and ripe sesame of chilli is uniformly mixed, spice is obtained；
3) preparation of baste：Converted starch is first diluted to slurry with the water of 2~3 times of quality, then salt and white granulated sugar are used
Appropriate water dissolution is added catsup, monosodium glutamate and juice braised in soy sauce, is boiled after stirring evenly to 75~85 DEG C after filtering, then adds while stirring
Enter slurry, until boiling；
4) tinning, sterilization：Dry be packed into of sea eel is cleaned, in dried tank, sprinkles spice, adds baste, sealing is taken out
Vacuum, sterilization, obtain canned stewed eel.
9. preparation method according to claim 8, it is characterised in that：The temperature of the step 4) baste is not less than 85
℃。
10. preparation method according to claim 8, it is characterised in that：The concrete operations of the step 4) sterilization are：10~
It is warming up to 115~120 DEG C, 50~70min of constant temperature in 15min, then is cooled to 35~45 DEG C in 8~12min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810262830.XA CN108771149A (en) | 2018-03-28 | 2018-03-28 | A kind of canned stewed eel and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810262830.XA CN108771149A (en) | 2018-03-28 | 2018-03-28 | A kind of canned stewed eel and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN108771149A true CN108771149A (en) | 2018-11-09 |
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ID=64033872
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766955A (en) * | 2011-12-31 | 2014-05-07 | 福建省东山县海魁水产集团有限公司 | Preparation method of braised fermented blank bean sea eel cans |
| CN106213267A (en) * | 2016-07-28 | 2016-12-14 | 凤阳县中都食品有限公司 | A kind of processing technology of nutritious long shelf-life delicious food prunus mume (sieb.) sieb.et zucc. fish |
| CN107319398A (en) * | 2017-06-22 | 2017-11-07 | 广州鹰金钱企业集团公司 | A kind of spicy dace can and preparation method thereof |
-
2018
- 2018-03-28 CN CN201810262830.XA patent/CN108771149A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766955A (en) * | 2011-12-31 | 2014-05-07 | 福建省东山县海魁水产集团有限公司 | Preparation method of braised fermented blank bean sea eel cans |
| CN106213267A (en) * | 2016-07-28 | 2016-12-14 | 凤阳县中都食品有限公司 | A kind of processing technology of nutritious long shelf-life delicious food prunus mume (sieb.) sieb.et zucc. fish |
| CN107319398A (en) * | 2017-06-22 | 2017-11-07 | 广州鹰金钱企业集团公司 | A kind of spicy dace can and preparation method thereof |
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