CN108936409A - A kind of quick-frozen roast eel processing method of spicy fennel taste - Google Patents
A kind of quick-frozen roast eel processing method of spicy fennel taste Download PDFInfo
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- CN108936409A CN108936409A CN201810676752.8A CN201810676752A CN108936409A CN 108936409 A CN108936409 A CN 108936409A CN 201810676752 A CN201810676752 A CN 201810676752A CN 108936409 A CN108936409 A CN 108936409A
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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
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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 quick-frozen roast eel processing methods of spicy fennel taste, belong to seafood processing technique field, through cuing open kill internal organ, rinsing, it is roasting before except mucus, preliminary marinated, preliminary baking, segmentation Pu burn, the quick-frozen roast eel of the spicy fennel taste is made in quick-frozen packaging and other steps.Compared with the prior art, quick-frozen roast eel of the invention is using the colloid mucus for being effectively removed roast eel surface stick-slip, substantially reduce the fishy smell of roast eel, due to the removal of colloid mucus, so that seasoning more fully incorporates in the meat of roast eel, the roast eel uneven color for solving the prior art is even, Skin shrinkage and coarse, and the technical issues of being easy to appear and burn spot, seriously affecting the beauty and mouthfeel of roast eel.
Description
Technical field
The invention belongs to seafood processing technique fields, and in particular to a kind of quick-frozen roast eel processing of spicy fennel taste
Method.
Background technique
Broiled River Eel is the representative cuisines of South Korea's Lishui City, is often eaten as nourishing soup in summer.Broiled River Eel
The tempting mouthfeel of sea eel and high protein abundant, Alphalin, vitamin B and Vitamin C are maintained, is female skin beautifying and extensive
Good merchantable brand that is tired, preventing aging, improve vigor is answered, especially it highly contains the unsaturated fatty acids such as EPA and DHA, can be effective
Cholesterol index is reduced, it is also rich in calcareous.Broiled River Eel tenders with a crispy crust, and entrance alters perfume (or spice), and then meat is soft for sea eel soup.But
It is that the roast eel uneven color of the prior art is even, Skin shrinkage and coarse, and be easy to appear and burn spot, seriously affect roast eel
Beauty and mouthfeel.
If Chinese patent application (publication number: CN103445220A) discloses " a kind of processing technology of multi-flavor roast eel piece ",
It is characterized in that the following steps are included: (1) pre-processes；(2) mucus is removed；(3) it is sliced；(4) deodorization；(4) steam preheating；(5) it is subcooled
Sizing；(6) seasoning is pickled；(7) segmentation baking；(8) cooling resurgence；(9) Titian is polished；(10) it packs.It is obtained by the invention
Roast eel piece flavor, mouthfeel and aesthetic quality it is all good, and can more fully keep the original nutritional ingredient of conger pile, but be segmented and dry
Roasting temperature is excessively low, may result in roast eel central temperature and is unable to reach baking optimum value.
Summary of the invention
(1) technical solution
The present invention for overcome the deficiencies in the prior art place, a kind of quick-frozen roast eel processing method of spicy fennel taste is provided,
The quick-frozen roast eel processing technology includes following procedure:
1), 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 obvious 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, blade and eel piece lower half are in 45° angle, until fish-bone extracts internal organ out after going to the greatest extent；
2) it, rinses: the sea eel killed will be cutd open and poured into sink with circulating water 10 ~ 30min of rinsing, the mucous membrane and dirt on fillet are made
With water rinsed clean, rinse temperature must not be higher than 35 DEG C for object, fat, extravasated blood；
3) mucus is removed before, baking: sea eel after the pre-treatment pours into containing in the slot for removing mucus agent, is slowly stirred 20 ~ 30min, slot
Interior temperature is 25 ~ 30 DEG C, then sea eel is eluted with water and is drained, it is described except mucus agent by the raw material preparation of following parts by weight and
At: 12 ~ 20 parts of white rice vinegar, 10 ~ 20 parts of fresh orange-juice, 3 ~ 5 parts of calcium stearate, 10 parts of salt；
4), preliminary marinated: the sea eel for mucus of going out is placed in seasoning after impregnating marinated 2 ~ 5min to take out and drains, temperature when marinated
Degree control is at 20 ~ 25 DEG C, and the seasoning is prepared by the raw material of following parts by weight: 100 parts of clear water, wheaten starch 8 ~ 10
Part, 8 ~ 10 parts of tapioca, 2 ~ 4 parts of soy sauce, 0.1 ~ 0.2 part of cooking wine, 0.2 ~ 0.4 part of edible salt, 0.6 ~ 0.8 part of lemon juice, sand
0.5 ~ 0.7 part of sauce of drawing, 0.3 ~ 0.6 part, 5 ~ 7 parts cassia barks of sodium bicarbonate, 1 ~ 3 portion of fennel, 0.3 ~ 0.5 part of black sesame powder, maltose 0.1 ~
0.3 part, 0.1 ~ 0.2 part of White Chloe powder；
5), preliminary baking: the back side of tentatively marinated sea eel is toasted, and it is 118 DEG C that skin, which bakes temperature, time 2.5min；
Then turn-over progress meat is roasting again, and it is 132 DEG C that meat, which bakes temperature, time 3min；
6), segmentation Pu is burnt: Pu, which is burnt, specifically includes the burning section progress of following four Pu:
1. Pu burns one section: by the sea eel brush oil after preliminary baking, being delivered to Pu and burn primary reformer, the central temperature that Pu burns burner hearth is
260 ~ 280 DEG C, the time is 60 ~ 90s；
2. Pu burn two sections: manually choose Pu burn one section in locally excessive fire generate burn internal organ impurity after, continue on to Pu
Secondary reformer is burnt, the central temperature that Pu burns burner hearth is 260 ~ 280 DEG C, and the time is 50s ~ 60s；
3. Pu burns three sections: the sea eel after two sections of Pu burning, which is placed in the seasoning, impregnates 20s, is delivered to Pu and burns three sections of furnaces, Pu is burnt
The central temperature of burner hearth is 220 ~ 240 DEG C, and the time is 80 ~ 100s；
4. Pu burns four sections: the sea eel after Pu three sections of furnaces of burning, which is placed in catsup, impregnates 15s, is delivered to Pu and burns four sections of furnaces, Pu burns furnace
The central temperature of thorax is 150 ~ 180 DEG C, and the time is 30 ~ 60s；
7), quick-frozen packaging: the sea eel after the completion of above-mentioned Pu is burnt is delivered to household freezer, and the temperature of household freezer is 0 ~ 5 DEG C, and humidity is
17% ~ 20%, cooling 2 ~ 3min is flowed, then conveys and is detected in metal detector, finally sorted according to different sea eel quality,
It is packed after the completion of sorting using vacuum bag-fastening packer, finished product factory.
Preferably, in step 3), it is described except mucus agent is prepared by the raw material of following parts by weight: white rice vinegar 15
Part, 15 parts of fresh orange-juice, 4 parts of calcium stearate, 10 parts of salt.
Preferably, the seasoning is prepared by the raw material of following parts by weight in step 4): 100 parts of clear water, small
9 parts of wheat starch, 9 parts of tapioca, 3 parts of soy sauce, 0.15 part of cooking wine, 0.3 part of edible salt, 0.7 part of lemon juice, 0.6 part of mayonnaise,
0.5 part, 6 parts cassia barks of sodium bicarbonate, 2 portions of fennels, 0.4 part of black sesame powder, 0.2 part of maltose, 0.15 part of White Chloe powder.
Preferably, the segmentation Pu, which is burnt, specifically includes the burning section progress of following four Pu: 1. Pu burns one in step 6)
Section: by the sea eel brush oil after preliminary baking, being delivered to Pu and burn primary reformer, and the central temperature that Pu burns burner hearth is 270 DEG C, and the time is
80s；
2. Pu burn two sections: manually choose Pu burn one section in locally excessive fire generate burn internal organ impurity after, continue on to Pu
Secondary reformer is burnt, the central temperature that Pu burns burner hearth is 270 DEG C, time 55s；
3. Pu burns three sections: the sea eel after two sections of Pu burning, which is placed in the seasoning, impregnates 20s, is delivered to Pu and burns three sections of furnaces, Pu is burnt
The central temperature of burner hearth is 230 DEG C, time 90s；
4. Pu burns four sections: the sea eel after Pu three sections of furnaces of burning, which is placed in catsup, impregnates 15s, is delivered to Pu and burns four sections of furnaces, Pu burns furnace
The central temperature of thorax is 160 DEG C, time 45s.
(2) beneficial effect
Beneficial effects of the present invention: compared with the existing technology, the present invention is using simply and efficiently Pu burning technology, reasonable nutrition are taken
Matching, improves roast eel and arrange in pairs or groups single technical problem, the present invention provides a kind of quick-frozen roast eel processing method of spicy fennel taste,
Through cuing open kill internal organ, rinsing, it is roasting before except mucus, preliminary marinated, preliminary baking, segmentation Pu is burnt, quick-frozen packaging and other steps are made
The quick-frozen roast eel of the spicy fennel taste.Compared with the prior art, quick-frozen roast eel of the invention uses and is effectively removed roast eel
The colloid mucus of surface stick-slip, substantially reduces the fishy smell of roast eel, due to the removal of colloid mucus, so that seasoning more fully melts
Enter in the meat of roast eel, the roast eel uneven color for solving the prior art is even, Skin shrinkage and coarse, and is easy to appear burning
Focal spot point seriously affects the beauty of roast eel and the technical issues of mouthfeel.
Specific embodiment
It is further clearly and completely described, is shown below 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 quick-frozen roast eel processing method of spicy fennel taste, the quick-frozen roast eel processing technology include with
Lower process:
1), 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 obvious 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, blade and eel piece lower half are in 45° angle, until fish-bone extracts internal organ out after going to the greatest extent；
2) it, rinses: the sea eel killed will be cutd open and poured into sink with circulating water rinsing 10min, the mucous membrane and dirt, rouge on fillet are made
With water rinsed clean, rinse temperature must not be higher than 35 DEG C for fat, extravasated blood；
3) remove mucus before, baking: sea eel after the pre-treatment pours into containing except being slowly stirred 20min in the slot of mucus agent, warm in slot
Degree is 25 DEG C, then sea eel is eluted with water and is drained, described except mucus agent is prepared by the raw material of following parts by weight: white rice vinegar
12 parts, 10 parts of fresh orange-juice, 3 parts of calcium stearate, 10 parts of salt；
4), preliminary marinated: the sea eel for mucus of going out is placed in seasoning after impregnating marinated 2min to take out and drains, temperature when marinated
Control is at 20 DEG C, and the seasoning is prepared by the raw material of following parts by weight: 100 parts of clear water, 8 parts of wheaten starch, para arrowroot
0.3 part, 5 parts 8 parts of powder, 2 parts of soy sauce, 0.1 part of cooking wine, 0.2 part of edible salt, 0.6 part of lemon juice, 0.5 part of mayonnaise, sodium bicarbonate osmanthus
Skin, 1 portion of fennel, 0.3 part of black sesame powder, 0.1 part of maltose, 0.1 part of White Chloe powder；
5), preliminary baking: the back side of tentatively marinated sea eel is toasted, and it is 118 DEG C that skin, which bakes temperature, time 2.5min；
Then turn-over progress meat is roasting again, and it is 132 DEG C that meat, which bakes temperature, time 3min；
6), segmentation Pu is burnt: Pu, which is burnt, specifically includes the burning section progress of following four Pu:
1. Pu burns one section: by the sea eel brush oil after preliminary baking, being delivered to Pu and burn primary reformer, the central temperature that Pu burns burner hearth is
260 DEG C, time 60s；
2. Pu burn two sections: manually choose Pu burn one section in locally excessive fire generate burn internal organ impurity after, continue on to Pu
Secondary reformer is burnt, the central temperature that Pu burns burner hearth is 260 DEG C, time 50s；
3. Pu burns three sections: the sea eel after two sections of Pu burning, which is placed in the seasoning, impregnates 20s, is delivered to Pu and burns three sections of furnaces, Pu is burnt
The central temperature of burner hearth is 220 DEG C, time 80s；
4. Pu burns four sections: the sea eel after Pu three sections of furnaces of burning, which is placed in catsup, impregnates 15s, is delivered to Pu and burns four sections of furnaces, Pu burns furnace
The central temperature of thorax is 150 DEG C, time 30s；
7), quick-frozen packaging: the sea eel after the completion of above-mentioned Pu is burnt is delivered to household freezer, and the temperature of household freezer is 0 DEG C, and humidity is
17%, cooling 2min is flowed, then conveys and is detected in metal detector, finally sorted, sorted according to different sea eel quality
It is packed at rear using vacuum bag-fastening packer, finished product factory.
Embodiment two
The present embodiment provides a kind of quick-frozen roast eel processing method of spicy fennel taste, the quick-frozen roast eel processing technology include with
Lower process:
1), 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 obvious 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, blade and eel piece lower half are in 45° angle, until fish-bone extracts internal organ out after going to the greatest extent；
2) it, rinses: the sea eel killed will be cutd open and poured into sink with circulating water rinsing 30min, the mucous membrane and dirt, rouge on fillet are made
With water rinsed clean, rinse temperature must not be higher than 35 DEG C for fat, extravasated blood；
3) remove mucus before, baking: sea eel after the pre-treatment pours into containing except being slowly stirred 30min in the slot of mucus agent, warm in slot
Degree is 30 DEG C, then sea eel is eluted with water and is drained, described except mucus agent is prepared by the raw material of following parts by weight: white rice vinegar
20 parts, 20 parts of fresh orange-juice, 5 parts of calcium stearate, 10 parts of salt；
4), preliminary marinated: the sea eel for mucus of going out is placed in seasoning after impregnating marinated 5min to take out and drains, temperature when marinated
Control is at 25 DEG C, and the seasoning is prepared by the raw material of following parts by weight: 100 parts of clear water, 10 parts of wheaten starch, para arrowroot
10 parts of powder, 4 parts of soy sauce, 0.2 part of cooking wine, 0.4 part of edible salt, 0.8 part of lemon juice, 0.7 part of mayonnaise, 0.6 part, 7 parts of sodium bicarbonate
Cassia bark, 3 portions of fennels, 0.5 part of black sesame powder, 0.3 part of maltose, 0.2 part of White Chloe powder；
5), preliminary baking: the back side of tentatively marinated sea eel is toasted, and it is 118 DEG C that skin, which bakes temperature, time 2.5min；
Then turn-over progress meat is roasting again, and it is 132 DEG C that meat, which bakes temperature, time 3min；
6), segmentation Pu is burnt: Pu, which is burnt, specifically includes the burning section progress of following four Pu:
1. Pu burns one section: by the sea eel brush oil after preliminary baking, being delivered to Pu and burn primary reformer, the central temperature that Pu burns burner hearth is
280 DEG C, time 90s；
2. Pu burn two sections: manually choose Pu burn one section in locally excessive fire generate burn internal organ impurity after, continue on to Pu
Secondary reformer is burnt, the central temperature that Pu burns burner hearth is 280 DEG C, time 60s；
3. Pu burns three sections: the sea eel after two sections of Pu burning, which is placed in the seasoning, impregnates 20s, is delivered to Pu and burns three sections of furnaces, Pu is burnt
The central temperature of burner hearth is 240 DEG C, time 100s；
4. Pu burns four sections: the sea eel after Pu three sections of furnaces of burning, which is placed in catsup, impregnates 15s, is delivered to Pu and burns four sections of furnaces, Pu burns furnace
The central temperature of thorax is 180 DEG C, time 60s；
7), quick-frozen packaging: the sea eel after the completion of above-mentioned Pu is burnt is delivered to household freezer, and the temperature of household freezer is 0 ~ 5 DEG C, and humidity is
20%, cooling 3min is flowed, then conveys and is detected in metal detector, finally sorted, sorted according to different sea eel quality
It is packed at rear using vacuum bag-fastening packer, finished product factory.
Embodiment three
The present embodiment provides a kind of quick-frozen roast eel processing method of spicy fennel taste, the quick-frozen roast eel processing technology include with
Lower process:
1), 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 obvious 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, blade and eel piece lower half are in 45° angle, until fish-bone extracts internal organ out after going to the greatest extent；
2) it, rinses: the sea eel killed will be cutd open and poured into sink with circulating water rinsing 20min, the mucous membrane and dirt, rouge on fillet are made
With water rinsed clean, rinse temperature must not be higher than 35 DEG C for fat, extravasated blood；
3) remove mucus before, baking: sea eel after the pre-treatment pours into containing except being slowly stirred 25min in the slot of mucus agent, warm in slot
Degree is 28 DEG C, then sea eel is eluted with water and is drained, described except mucus agent is prepared by the raw material of following parts by weight: white rice vinegar
15 parts, 15 parts of fresh orange-juice, 4 parts of calcium stearate, 10 parts of salt；
4), preliminary marinated: the sea eel for mucus of going out is placed in seasoning after impregnating marinated 3min to take out and drains, temperature when marinated
Control is at 23 DEG C, and the seasoning is prepared by the raw material of following parts by weight: 100 parts of clear water, 9 parts of wheaten starch, para arrowroot
9 parts of powder, 3 parts of soy sauce, 0.15 part of cooking wine, 0.3 part of edible salt, 0.7 part of lemon juice, 0.6 part of mayonnaise, 0.5 part, 6 parts of sodium bicarbonate
Cassia bark, 2 portions of fennels, 0.4 part of black sesame powder, 0.2 part of maltose, 0.15 part of White Chloe powder；
5), preliminary baking: the back side of tentatively marinated sea eel is toasted, and it is 118 DEG C that skin, which bakes temperature, time 2.5min；
Then turn-over progress meat is roasting again, and it is 132 DEG C that meat, which bakes temperature, time 3min；
6), segmentation Pu is burnt: the segmentation Pu, which is burnt, specifically includes the burning section progress of following four Pu:
1. Pu burns one section: by the sea eel brush oil after preliminary baking, being delivered to Pu and burn primary reformer, the central temperature that Pu burns burner hearth is
270 DEG C, time 80s；
2. Pu burn two sections: manually choose Pu burn one section in locally excessive fire generate burn internal organ impurity after, continue on to Pu
Secondary reformer is burnt, the central temperature that Pu burns burner hearth is 270 DEG C, time 55s；
3. Pu burns three sections: the sea eel after two sections of Pu burning, which is placed in the seasoning, impregnates 20s, is delivered to Pu and burns three sections of furnaces, Pu is burnt
The central temperature of burner hearth is 230 DEG C, time 90s；
4. Pu burns four sections: the sea eel after Pu three sections of furnaces of burning, which is placed in catsup, impregnates 15s, is delivered to Pu and burns four sections of furnaces, Pu burns furnace
The central temperature of thorax is 160 DEG C, time 45s；
7), quick-frozen packaging: the sea eel after the completion of above-mentioned Pu is burnt is delivered to household freezer, and the temperature of household freezer is 2 DEG C, and humidity is
18%, cooling 2.5min is flowed, then conveys and is detected in metal detector, finally sorted according to different sea eel quality, is sorted
It is packed after the completion using vacuum bag-fastening packer, finished product factory.
The roast eel as made from embodiment one, embodiment two and embodiment three is effectively removed the colloid of roast eel surface stick-slip
Mucus substantially reduces the fishy smell of roast eel, and meat tenders with a crispy crust, and crispy in taste enjoys endless aftertastes.
The preferred embodiment of the present invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Limitations on the scope of the patent of the present invention therefore cannot 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 scope.Therefore, the scope of protection of the patent of the invention shall be subject to the appended claims.
Claims (4)
1. a kind of quick-frozen roast eel processing method of spicy fennel taste, which is characterized in that the quick-frozen roast eel processing technology includes
Following procedure:
1), 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 obvious 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, blade and eel piece lower half are in 45° angle, until fish-bone extracts internal organ out after going to the greatest extent；
2) it, rinses: the sea eel killed will be cutd open and poured into sink with circulating water 10 ~ 30min of rinsing, the mucous membrane and dirt on fillet are made
With water rinsed clean, rinse temperature must not be higher than 35 DEG C for object, fat, extravasated blood；
3) mucus is removed before, baking: sea eel after the pre-treatment pours into containing in the slot for removing mucus agent, is slowly stirred 20 ~ 30min, slot
Interior temperature is 25 ~ 30 DEG C, then sea eel is eluted with water and is drained, it is described except mucus agent by the raw material preparation of following parts by weight and
At: 12 ~ 20 parts of white rice vinegar, 10 ~ 20 parts of fresh orange-juice, 3 ~ 5 parts of calcium stearate, 10 parts of salt；
4), preliminary marinated: the sea eel for mucus of going out is placed in seasoning after impregnating marinated 2 ~ 5min to take out and drains, temperature when marinated
Degree control is at 20 ~ 25 DEG C, and the seasoning is prepared by the raw material of following parts by weight: 100 parts of clear water, wheaten starch 8 ~ 10
Part, 8 ~ 10 parts of tapioca, 2 ~ 4 parts of soy sauce, 0.1 ~ 0.2 part of cooking wine, 0.2 ~ 0.4 part of edible salt, 0.6 ~ 0.8 part of lemon juice, sand
0.5 ~ 0.7 part of sauce of drawing, 0.3 ~ 0.6 part, 5 ~ 7 parts cassia barks of sodium bicarbonate, 1 ~ 3 portion of fennel, 0.3 ~ 0.5 part of black sesame powder, maltose 0.1 ~
0.3 part, 0.1 ~ 0.2 part of White Chloe powder；
5), preliminary baking: the back side of tentatively marinated sea eel is toasted, and it is 118 DEG C that skin, which bakes temperature, time 2.5min；
Then turn-over progress meat is roasting again, and it is 132 DEG C that meat, which bakes temperature, time 3min；
6), segmentation Pu is burnt: Pu, which is burnt, specifically includes the burning section progress of following four Pu:
1. Pu burns one section: by the sea eel brush oil after preliminary baking, being delivered to Pu and burn primary reformer, the central temperature that Pu burns burner hearth is
260 ~ 280 DEG C, the time is 60 ~ 90s；
2. Pu burn two sections: manually choose Pu burn one section in locally excessive fire generate burn internal organ impurity after, continue on to Pu
Secondary reformer is burnt, the central temperature that Pu burns burner hearth is 260 ~ 280 DEG C, and the time is 50s ~ 60s；
3. Pu burns three sections: the sea eel after two sections of Pu burning, which is placed in the seasoning, impregnates 20s, is delivered to Pu and burns three sections of furnaces, Pu is burnt
The central temperature of burner hearth is 220 ~ 240 DEG C, and the time is 80 ~ 100s；
4. Pu burns four sections: the sea eel after Pu three sections of furnaces of burning, which is placed in catsup, impregnates 15s, is delivered to Pu and burns four sections of furnaces, Pu burns furnace
The central temperature of thorax is 150 ~ 180 DEG C, and the time is 30 ~ 60s；
7), quick-frozen packaging: the sea eel after the completion of above-mentioned Pu is burnt is delivered to household freezer, and the temperature of household freezer is 0 ~ 5 DEG C, and humidity is
17% ~ 20%, cooling 2 ~ 3min is flowed, then conveys and is detected in metal detector, finally sorted according to different sea eel quality,
It is packed after the completion of sorting using vacuum bag-fastening packer, finished product factory.
2. a kind of quick-frozen roast eel processing method of spicy fennel taste according to claim 1, which is characterized in that in step
3) described except mucus agent is prepared by the raw material of following parts by weight in: 15 parts of white rice vinegar, 15 parts of fresh orange-juice, calcium stearate 4
Part, 10 parts of salt.
3. a kind of quick-frozen roast eel processing method of spicy fennel taste 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: 100 parts of clear water, 9 parts of wheaten starch, 9 parts of tapioca,
3 parts of soy sauce, 0.15 part of cooking wine, 0.3 part of edible salt, 0.7 part of lemon juice, 0.6 part of mayonnaise, sodium bicarbonate 0.5 part, 6 parts cassia barks, 2
Part fennel, 0.4 part of black sesame powder, 0.2 part of maltose, 0.15 part of White Chloe powder.
4. a kind of quick-frozen roast eel processing method of spicy fennel taste according to claim 1, which is characterized in that in step
6) in, the segmentation Pu, which is burnt, specifically includes the burning section progress of following four Pu: 1. Pu burns one section: by the sea eel brush after preliminary baking
Oil is delivered to Pu and burns primary reformer, and the central temperature that Pu burns burner hearth is 270 DEG C, time 80s；
2. Pu burn two sections: manually choose Pu burn one section in locally excessive fire generate burn internal organ impurity after, continue on to Pu
Secondary reformer is burnt, the central temperature that Pu burns burner hearth is 270 DEG C, time 55s；
3. Pu burns three sections: the sea eel after two sections of Pu burning, which is placed in the seasoning, impregnates 20s, is delivered to Pu and burns three sections of furnaces, Pu is burnt
The central temperature of burner hearth is 230 DEG C, time 90s；
4. Pu burns four sections: the sea eel after Pu three sections of furnaces of burning, which is placed in catsup, impregnates 15s, is delivered to Pu and burns four sections of furnaces, Pu burns furnace
The central temperature of thorax is 160 DEG C, time 45s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810676752.8A CN108936409A (en) | 2018-06-27 | 2018-06-27 | A kind of quick-frozen roast eel processing method of spicy fennel taste |
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| CN109601819A (en) * | 2018-12-12 | 2019-04-12 | 福建福铭食品有限公司 | A kind of roast eel processing method |
| CN110622888A (en) * | 2019-09-05 | 2019-12-31 | 福建铭发水产开发有限公司 | Preparation method of smoked and roasted eel |
| CN111657450A (en) * | 2020-06-23 | 2020-09-15 | 福建农林大学 | Production method of high-quality roasted eel slices |
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Application publication date: 20181207 |