CN110463628A - A kind of preparation method of Broiled River Eel - Google Patents

A kind of preparation method of Broiled River Eel Download PDF

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Publication number
CN110463628A
CN110463628A CN201910826610.XA CN201910826610A CN110463628A CN 110463628 A CN110463628 A CN 110463628A CN 201910826610 A CN201910826610 A CN 201910826610A CN 110463628 A CN110463628 A CN 110463628A
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Prior art keywords
sea eel
eel
sea
preparation
block
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杨新
陆卓丽
陈玉娟
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Fujian Fuming Food Co Ltd
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Fujian Fuming Food Co Ltd
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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
    • A01K61/00—Culture of aquatic animals
    • A01K61/10—Culture of aquatic animals of fish
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/14—Beheading, eviscerating, or cleaning fish
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/14—Beheading, eviscerating, or cleaning fish
    • A22C25/142—Beheading fish
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/14—Beheading, eviscerating, or cleaning fish
    • A22C25/145—Eviscerating fish
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/16—Removing fish-bones; Filleting fish
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/18—Cutting fish into portions
    • 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
    • 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
    • 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
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—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
    • A23L5/20—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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
    • Y02A40/81—Aquaculture, e.g. of fish

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  • Polymers & Plastics (AREA)
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  • General Chemical & Material Sciences (AREA)
  • Molecular Biology (AREA)
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Abstract

The present invention provides a kind of preparation method of Broiled River Eel, belongs to technical field of aquatic production, comprising the following steps: (1) cultivates 1-2 days sea eel in clear water, carry out sea eel purifying aquaculture；(2) the later sea eel of purifying aquaculture is subjected to slaughter, head, tail remove, and internal organ take out, cleaning；(3) sea eel is boned, stripping and slicing, dries the mixed liquor that moisture smears garlic juice, juice of my pomegranate, anti-oxidation peptide to sea eel block later, stands 1-2h；(4) sea eel block, pickled material are mixed according to the ratio that mass ratio is 1:1-1.2, carries out the marinated of sea eel block, the marinated time is 3-4h；(5) the sea eel boiling after will be marinated；(6) it is baked；(7) it will be packaged, and vacuumize through roasted sea eel block.The sea eel fishy smell that the present invention produces is low, and bacteria can be prevented from growing in entire production process, improves the oxidation resistance of sea eel meat, improves the fresh and tender degree of the flesh of fish, slows down the oxidation of the amino acid of sea eel decomposition, can be compared with the nutritive value of the guarantee sea eel of limits.

Description

A kind of preparation method of Broiled River Eel
Technical field
The invention belongs to technical field of aquatic production, and in particular to a kind of preparation method of Broiled River Eel.
Background technique
Sea eel, alias: white eel, common eel, river eel, common eel, green eel, wind steamed bun, Cuscuta japonicoa.Sea eel, which refers to, belongs to Anguilliforme classification Under species general name.Also known as eel is a kind of fish that appearance is snakelike similar to strip, the essential characteristic with fish.Furthermore sea eel with Salmon is similar to have migration characteristic.Sea eel category fish generally originate in salt-fresh water boundary sea area like snake, but without squama.Sea eel growth Environment is in cleaning, free of contamination waters, is organism in water most pure in the world, thus edible sea eel be it is very safe, because It is cleaner for sea eel itself, so sea eel can grow under contaminated environment unlike other fish, eat and pollute The fish cultivated under environment remains in fish body, the harmful substance of body surface can make human body into human body when the mankind eat At harm.
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.Contain a kind of very rare Lip river gram, Xihe River albumen in common eel body, has good strong able-bodied The effect of kidney is the health food of young couple, the middle-aged and the old.Eel is often to eat rich in calcareous aquatic products, can make blood calcium Value increased, and make in vigorous health.The liver of eel vitamin A rich in is the excellent food of yctalopia people.
The nutritive value of sea eel is also not a halfpenny the worse compared with other fish and meat.Sea eel meat high-quality protein rich in With various amino acid needed by human.
Sea eel is rich in vitamin A and vitamin E, and content is 60 times and 9 times of common fish respectively.Wherein vitamin A is 100 times of beef, 300 times or more of pork.VitAVitE abundant, for prevention vision degeneration, protection liver, Regaining one's vigor has very big benefit.Other vitamins such as vitamin B1, vitamin B2 content is equally very abundant.
Sea eel vertebrae almost has all needed for perfect calcium source, is thus worshipped by domestic and international scientist, public Think " ideal natural biological calcium source ", " the calcareous natural provider of the mankind ".Sea eel vertebrae calcium phosphorus ration close to 2:1, with Breast milk naturally coincide, and is internationally recognized calcium absorption optimal proportion, and contained calcareous bioavailability is high.And eel calcium is exactly Using sea eel bone meal, oligosaccharide, vitamin D, milk powder as health food made of primary raw material, there is the healthcare function replenished the calcium.Eel Calcium is natural biological calcium, and safety easily absorbs.It is especially added with isomalto-oligosaccharide, is had to beneficial bacteria Bifidobacterium in human body intestinal canal Functions of intestines and stomach is adjusted in splendid reinforcing effect.
Sea eel " good " fat also rich in.Phosphatide contained therein is the indispensable nutrient of brain cell.In addition, eel Fish, which also contains, is commonly called as DHA and EPA(deep sea fish oil ingredient for " docosapentaenoic acid ", and DHA is docosahexaenoic acid, and EPA is 20 Carbon 5 alkene acid), content is higher than other seafood, meat, and DHA and EPA are proved the important function of prevention cardiovascular disease. In addition, sea eel also contains a large amount of calcareous, also there is certain effect for pre- anti-osteoporosis.Most allow Ms aroused in interest, Skin, the meat collagen all rich in of sea eel can be referred to as " the makeup that can be eaten with skin maintenance and cosmetic benefits, anti-aging Product ".
Sea eel is a kind of fish that fishy smell is very big, and the fishy smell of Broiled River Eel is larger in the prior art, and the flesh of fish is easy to oxidize, is adding The process of work bacterium easy to breed, reduces the edible safety of Broiled River Eel.
Summary of the invention
In view of this, the present invention provides a kind of preparation method of Broiled River Eel, the sea eel fishy smell produced is low, and entire production Bacteria can be prevented from growing in the process, improves the oxidation resistance of sea eel meat, in good taste.
The present invention is a kind of preparation method of Broiled River Eel, comprising the following steps:
(1) sea eel is cultivated 1-2 days in clear water, carries out sea eel purifying aquaculture, every 3-4h changes a clear water, allows sea eel clean Waters in hungry cultivation several days, purify sea eel, the dirt inside sea eel allowed to eject, conducive to the safety for improving meat；
(2) the later sea eel of purifying aquaculture is subjected to slaughter, head, tail remove, and internal organ take out, then under flowing water stream It is cleaned；
Sea eel epidermis is very sliding, it is more difficult to capture, by sea eel ice dusk before slaughter, in the lower cold water of temperature, temperature reaches 5- 10 DEG C, the mobility of sea eel can weaken very much, be easy slaughter, and the process of slaughter is that the head of sea eel is fixed with fixture On chopping block, then pedantry is splitted from the abdomen of fish, removes internal organs, cuts away fish tail.
(3) sea eel is boned, stripping and slicing, dry after moisture to sea eel block smear garlic juice, juice of my pomegranate, anti-oxidation peptide it is mixed Liquid is closed, mixed liquor includes following components by weight: 15-25 parts of garlic juice, 5-8 parts of juice of my pomegranate, 0.5-1.2 parts of anti-oxidation peptide, Stand 1-2h；
Allicin rich in garlic juice, the bactericidal bacteriostasis of garlic are strongest in all foods.Contain in garlic Allicin have certain inhibiting effect to staphylococcus, streptococcus, dermatophyte, can antibacterial, after starting sea eel slaughter, It is easy to breed bacterium during processing, meat is made to be deteriorated, the possible someone of the taste of garlic does not like, in subsequent high temperature Garlic flavour during roasted in sea eel can disperse, and not have very big garlicky.Contain very oxidation resistant ingredient in juice of my pomegranate, The oxidation of the flesh of fish can be slowed down, in addition, as sugar, juice of my pomegranate contains the nutritional ingredient there are many needed by human body, as vitamin C, The insufficient defect of vitamin C in sea eel can be supplemented, juice of my pomegranate has certain water lock function, prevents the stream of moisture in sea eel meat It loses.The addition of anti-oxidation peptide effectively slows down or group is woven in the oxidation of the flesh of fish in sea eel process, and the preparation of anti-oxidation peptide can With the preparation method that referenced patent application number is in 2014104389396, flesh of fish oxidation is easy to breed bacterium on the flesh of fish, increases Add the inoxidizability of the flesh of fish that can reduce the growth bacterium on sea eel meat surface layer.Sea eel after death meat can hardening slowly, then Into the stage is melted certainly, the protein in this stage sea eel is gradually decomposed into the amino acid being absorbed by the body, and nutritive value is higher, and This stage start to carry out it is marinated can be good at tasty, improve the mouthfeel of fish.The amino decomposed during subsequent marinated Acid is easily oxidized, and the mixed liquor of garlic juice, juice of my pomegranate, anti-oxidation peptide is added, and absorbs flesh of fish matter, it is anti-oxidant to enhance its Property, it effectively prevent amino acid therein to be oxidized, guarantees the mouthfeel of meat, mention fresh.
(4) sea eel block, pickled material are mixed according to the ratio that mass ratio is 1:1-1.2, carries out salting down for sea eel block
System, marinated temperature be 10-20 DEG C, the marinated time be 3-4h, the pickled material include tealeaves, pomelo peel, cooking wine, Salt, green onion, ginger and garlic, pepper, spicy material；
The perishable temperature of meat is 25 DEG C -35 DEG C or so, and the marinated time is longer, it is easy to bacterium is bred, under lower temperature It is marinated to guarantee the delicious of meat, it prevents from going bad.Pickled material can control the amount of each raw material addition according to personal preference.Tea Tea polyphenols in leaf are the good substances of inoxidizability, while can remove the peculiar smell of sea eel, and pomelo peel, cooking wine etc. can be gone Raw meat.
(5) the sea eel Steam by water bath 6-8min after will be marinated,；
(6) it is baked, the later sea eel of boiling is painted into first layer sauce, is carried out at 120-150 DEG C roasting for the first time
System, time 7-9min will take out brush second layer sauce through roasted sea eel block for the first time, carry out at 180-240 DEG C Second of baking, roasted time are 5-6min；
The ingredient of sauce can be with reference in the prior art, as sauce may include following components: soy sauce, lemon
Lemon juice, vegetable oil, rock sugar etc..
(7) it will be packaged, and vacuumize through roasted sea eel block.
A kind of preparation method of Broiled River Eel of the invention, the sea eel fishy smell produced is low, and is not easy in entire production process Bacterium is bred, the oxidation resistance of sea eel meat is improved, it is in good taste, the mouthfeel of Broiled River Eel is improved, the fresh and tender degree of the flesh of fish is improved, Slow down the oxidation of the amino acid of sea eel decomposition, it can be compared with the nutritive value of the guarantee sea eel of limits.
Specific embodiment
The present invention will be described in detail With reference to embodiment.
Embodiment 1
The present invention is a kind of preparation method of Broiled River Eel, which comprises the following steps:
(1) sea eel is cultivated 1 day in clear water, carries out sea eel purifying aquaculture, every 3h changes a clear water, allows sea eel in clean water Several days of hungry cultivation, purify sea eel, the dirt inside sea eel are allowed to eject in domain, conducive to the safety for improving meat；
(2) the later sea eel of purifying aquaculture is subjected to slaughter, head, tail remove, and internal organ take out, then under flowing water stream It is cleaned；
(3) sea eel is boned, stripping and slicing, dries the mixing that moisture smears garlic juice, juice of my pomegranate, anti-oxidation peptide to sea eel block later Liquid, mixed liquor include following components by weight: 15 parts of garlic juice, 5 parts of juice of my pomegranate, 0.5 part of anti-oxidation peptide, stand 1h；
(4) sea eel block, pickled material are mixed according to the ratio that mass ratio is 1:1, carries out salting down for sea eel block
System, marinated temperature are 10 DEG C, and the marinated time is 3h, and the pickled material includes tealeaves, pomelo peel, cooking wine, salt, green onion ginger Garlic, pepper, spicy material；
(5) the sea eel Steam by water bath 6min after will be marinated,；
(6) it is baked, the later sea eel of boiling is painted into first layer sauce, is carried out at 120 DEG C roasting for the first time
System, time 7min will take out brush second layer sauce through roasted sea eel block for the first time, carry out at 180 DEG C second Baking, roasted time are 6min；
(7) it will be packaged, and vacuumize through roasted sea eel block.
Embodiment 2
The present invention is a kind of preparation method of Broiled River Eel, which comprises the following steps:
(1) sea eel is cultivated 2 days in clear water, carries out sea eel purifying aquaculture, every 4h changes a clear water；
(2) the later sea eel of purifying aquaculture is subjected to slaughter, head, tail remove, and internal organ take out, then
It is cleaned under flowing water stream；
(3) sea eel is boned, stripping and slicing, dries the mixing that moisture smears garlic juice, juice of my pomegranate, anti-oxidation peptide to sea eel block later Liquid, mixed liquor include following components by weight: 25 parts of garlic juice, 8 parts of juice of my pomegranate, 1.2 parts of anti-oxidation peptide, stand 2h；
(4) sea eel block, pickled material are mixed according to the ratio that mass ratio is 1:1.2, carries out salting down for sea eel block
System, marinated temperature are 20 DEG C, and the marinated time is 4h, and the pickled material includes tealeaves, pomelo peel, cooking wine, salt, green onion ginger Garlic, pepper, spicy material；
(5) the sea eel Steam by water bath 8min after will be marinated,；
(6) it is baked, the later sea eel of boiling is painted into first layer sauce, is carried out at 150 DEG C roasting for the first time
System, time 9min will take out brush second layer sauce through roasted sea eel block for the first time, carry out at 240 DEG C second Baking, roasted time are 5min；
(7) it will be packaged, and vacuumize through roasted sea eel block.
Embodiment 3
The present invention is a kind of preparation method of Broiled River Eel, which comprises the following steps:
(1) sea eel is cultivated 1.5 days in clear water, carries out sea eel purifying aquaculture, every 3.5h changes a clear water；
(2) the later sea eel of purifying aquaculture is subjected to slaughter, head, tail remove, and internal organ take out, then
It is cleaned under flowing water stream；
(3) sea eel is boned, stripping and slicing, dries the mixing that moisture smears garlic juice, juice of my pomegranate, anti-oxidation peptide to sea eel block later Liquid, mixed liquor include following components by weight: 20 parts of garlic juice, 7 parts of juice of my pomegranate, 1 part of anti-oxidation peptide, stand 1.5h；
(4) sea eel block, pickled material are mixed according to the ratio that mass ratio is 1:1.1, carries out salting down for sea eel block
System, marinated temperature are 15 DEG C, and the marinated time is 3.5h, and the pickled material includes tealeaves, pomelo peel, cooking wine, salt, green onion Ginger garlic, pepper, spicy material；
(5) the sea eel Steam by water bath 7min after will be marinated,；
(6) it is baked, the later sea eel of boiling is painted into first layer sauce, is carried out at 130 DEG C roasting for the first time
System, time 8min will take out brush second layer sauce through roasted sea eel block for the first time, carry out at 200 DEG C second Baking, roasted time are 5.5min；
(7) it will be packaged, and vacuumize through roasted sea eel block.
Broiled River Eel of the Example 1 into embodiment 3 arbitrarily chooses 25-35 years old employee 150 in the front door of factory People, three groups of average mark, every group of 50 people taste Broiled River Eel, and employee will gargle before being judged, in order to avoid influence tasting When mouthfeel, the main project of tasting is whether the fishy smell of Broiled River Eel, mouthfeel fresh and tender, and the result of trial test is as follows:
A kind of preparation method of Broiled River Eel of the invention, the sea eel fishy smell produced is low, and is not easy to breed in entire production process Bacterium improves the oxidation resistance of sea eel meat, in good taste, improves the mouthfeel of Broiled River Eel, improves the fresh and tender degree of the flesh of fish, slow down The oxidation for the amino acid that sea eel is decomposed, can be compared with the nutritive value of the guarantee sea eel of limits.
The present invention is not limited to above-mentioned specific embodiment, and the invention may be variously modified and varied.All foundations Technical spirit of the invention should be included in the present invention to embodiment of above any modification, equivalent replacement, improvement and so on Protection scope.

Claims (7)

1. a kind of preparation method of Broiled River Eel, which comprises the following steps:
(1) sea eel is cultivated 1-2 days in clear water, carries out sea eel purifying aquaculture；
(2) the later sea eel of purifying aquaculture is subjected to slaughter, head, tail remove, and internal organ take out, then under flowing water stream It is cleaned；
(3) sea eel is boned, stripping and slicing, dries the mixing that moisture smears garlic juice, juice of my pomegranate, anti-oxidation peptide to sea eel block later Liquid stands 1-2h；
(4) sea eel block, pickled material are mixed according to the ratio that mass ratio is 1:1-1.2, carries out the marinated of sea eel block, when marinated Between be 3-4h, the pickled material includes tealeaves, pomelo peel, seasoning；
(5) the sea eel boiling after will be marinated；
(6) it is baked, the later sea eel of boiling is painted into first layer sauce, carries out first time baking at 120-150 DEG C, it will be through first Secondary roasted sea eel block takes out brush second layer sauce, and second is carried out at 180-240 DEG C and is baked；
(7) it will be packaged, and vacuumize through roasted sea eel block.
2. a kind of preparation method of Broiled River Eel according to claim 1, which is characterized in that the garlic juice, juice of my pomegranate, antioxygen The mixed liquor for changing peptide includes following components by weight: 15-25 parts of garlic juice, 5-8 parts of juice of my pomegranate, 0.5-1.2 parts of anti-oxidation peptide.
3. a kind of preparation method of Broiled River Eel according to claim 1, which is characterized in that the seasoning include cooking wine, Salt, green onion, ginger and garlic, pepper, spicy material.
4. a kind of preparation method of Broiled River Eel according to claim 1, which is characterized in that the first time roasted time For 7-9min, second of the roasted time is 5-6min.
5. a kind of preparation method of Broiled River Eel according to claim 1, which is characterized in that the time of the boiling is 6- 8min。
6. a kind of preparation method of Broiled River Eel according to claim 1, which is characterized in that the marinated temperature is 10- 20℃。
7. a kind of preparation method of Broiled River Eel according to claim 1, which is characterized in that every 3-4h changes one in step (1) Secondary clear water.
CN201910826610.XA 2019-09-03 2019-09-03 A kind of preparation method of Broiled River Eel Pending CN110463628A (en)

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Application publication date: 20191119