CN113170867A - Environment-friendly processing technology for frozen roasted eel - Google Patents

Environment-friendly processing technology for frozen roasted eel Download PDF

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Publication number
CN113170867A
CN113170867A CN202110449656.1A CN202110449656A CN113170867A CN 113170867 A CN113170867 A CN 113170867A CN 202110449656 A CN202110449656 A CN 202110449656A CN 113170867 A CN113170867 A CN 113170867A
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eel
eels
baking
temperature
slices
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潘峰
林建明
林俊杰
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Fujian Hanxiang Food Co ltd
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Fujian Hanxiang Food Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22B—SLAUGHTERING
    • A22B3/00—Slaughtering or stunning
    • A22B3/08—Slaughtering or stunning for poultry or fish, e.g. slaughtering pliers, slaughtering shears
    • 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
    • A22C25/02—Washing or descaling 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
    • A23B4/03—Drying; Subsequent reconstitution
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • 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
    • 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
    • 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

Abstract

The invention discloses an environment-friendly processing technology for freezing roasted eel, which has the construction process of preparing raw and auxiliary materials → storing → selecting, ice dizzy → killing → cleaning, checking, processing → white burning → cooking → cattail → precooling → detecting → packaging and refrigerating, and comprises the following main components by mass: 20% -30% of soy sauce, 5% -10% of granulated sugar, 5% -10% of monosodium glutamate, 8% -12% of caramel, 10% -15% of seasoning, 2% -8% of white vinegar and the balance of water, and is characterized in that: comprises the following eleven steps. According to the invention, the precooling step is added after the cattail baking is finished, so that the refrigeration time can be effectively shortened and the refrigeration cost can be reduced, and natural gas is used for replacing petroleum gas as fuel for white baking, cooking and cattail baking, so that the energy recycling is improved and the energy consumption is reduced; on the other hand, the indexes of the product such as sense and quality are improved by utilizing the obvious advantage of natural gas to improve the product quality in the baking stage compared with petroleum gas.

Description

Environment-friendly processing technology for frozen roasted eel
Technical Field
The invention relates to the technical field of processing of frozen roasted eels, in particular to an environment-friendly processing technology for frozen roasted eels.
Background
Eel is named as white eel, river eel, creek, eel and Japanese eel, is rich in vitamin A and vitamin E, the content of the vitamin A is 60 times and 9 times of that of common fish, wherein the vitamin A is 100 times of beef and more than 300 times of pork, the vitamin A and the vitamin E are rich, the eel is beneficial to preventing visual deterioration, protecting liver and restoring energy, other vitamins such as vitamin B1 and vitamin B2 are rich, the eel also contains rich 'good' fat, phospholipid contained in the eel is indispensable nutrient for brain cells, in addition, the eel also contains DHA and EPA which are commonly called 'brain gold', the content of the eel is higher than that of other seafood and meat, the eel and EPA are proved to have important function of preventing cardiovascular diseases, in addition, the eel also contains a large amount of calcium, and has certain effect on preventing osteoporosis, most of all, women feel careful that the skin and the meat of the eel contain rich collagen, so that the eel can maintain beauty and delay senility.
With the higher requirements of the consumption market on the quality safety of eels and finished products thereof, the cold roasting process of eels continuously faces challenges, and at present, the eels in the eel industry need to consume a large amount of energy in the preparation process, so that the eel is prepared to be high.
Disclosure of Invention
The invention aims to provide an environment-friendly processing technology for freezing roasted eel, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
an environment-friendly processing technology for frozen roasted eels is characterized in that the construction process comprises the following steps of raw material and auxiliary material preparation → storage → sorting, ice dizzy → killing → cleaning, checking, processing → white burning → cooking → cattail burning → precooling → detection → packaging and refrigeration, and the main components and the mass contents are as follows: 20% -30% of soy sauce, 5% -10% of granulated sugar, 5% -10% of monosodium glutamate, 8% -12% of caramel, 10% -15% of seasoning, 2% -8% of white vinegar and the balance of water, and is characterized in that: the method comprises the following eleven steps:
the method comprises the following steps: the fresh and healthy eel which is moderate in size, normal in color, active and healthy and has no drug residue in the body is selected, and qualified ingredients are selected as ingredients, so that the processing equipment is sterilized and cleaned, and the cleanliness of the processing equipment is ensured;
step two: the primarily selected eels are placed in a storage pool to stop eating and store for 30-36 hours, so that sufficient oxygen in the pool is ensured, and dead eels, diseased eels and bad eels need to be removed in time in the storage and culture process;
step three: after the storage and cultivation are finished, the eels are divided into three types of large, medium and small according to the size and specification, after the selection is finished, the eels are immersed in crushed ice water meeting the sanitary standard for low-temperature anesthesia for 30min, and the temperature of the crushed ice water is kept between 0 ℃ and 4 ℃ so that the eels are in a coma state and are convenient to cut and kill;
step four: the fish is dissected into a left piece and a right piece according to the processing requirement by selecting a cutting method with or without a head or an open-type back-open or belly-open type dissecting and killing method, and for a product requiring bloodletting, a knife is deeply cut from the tail edge brain of the gill part of the fish, then a knife is cut on one side of the tail part of the fish body, which is away from the tail fin, and then dissecting and killing are carried out after bloodletting in flowing water;
step five: the cut and killed raw materials are subjected to reselection after aging, incomplete washing, poor side killing, diseased eel and the like are removed, then the sticking slices are placed on a slicing table, the skin faces downwards, and the sticking slices are cut into two, three or four sections according to the requirements of customers, the two-section eel slices are not required to be stringed, the three or four eel slices are manually weighed and then prepared into two or three strings of eels with proper weight, the stringing is to place the prepared small sections of eel slices in a stainless steel disc, and the eel slices are strung by using bamboo sticks, and the procedures of slicing and stringing are not required for long-burning eels;
step six: arranging eel slices on a conveyor belt, baking eel slices with skin facing upwards and meat facing downwards, spraying for cooling, baking eel, cleaning eel viscera in the baking process, and removing viscera residues with tweezers;
step seven: adjusting steam pressure of the white eel according to eel specification and new and old eel degree to make central temperature of eel at steam outlet reach above 85 deg.C, and eel steaming time reach above 7 min, thereby sterilizing eel and softening eel meat;
step eight: air drying the cooked eel, and seasoning and baking after the water in the eel belly is dried, wherein the seasoning ingredient comprises soy sauce, granulated sugar, monosodium glutamate, caramel, seasoning and white vinegar, and is seasoned by using sectional smolder, and the temperature of the first stage is controlled to be about 96 ℃ for about 2 min; the temperature of the second stage is controlled to be about 92 ℃ and the time is about 1 min; the temperature of the third stage is controlled to be about 83 ℃ and the time is about 30 s; the temperature of the fourth stage is controlled to be about 70 ℃ and the time is about 30 s;
step nine: the center temperature of baked eel is about 80 deg.C, before freezing, placing eel in a thoroughly cleaned and sterilized cold room for pre-cooling, and rapidly freezing at-32 deg.C for 30min to below-18 deg.C;
step ten: the frozen roasted eels are operated one by one through a metal detector according to an operation method and supporting equipment specified by the metal detector, so that iron or other non-iron substances are prevented from being hidden in the metal detector;
step eleven: the eel detected by metal is selected by weight with an automatic sorting machine, placed into paper with plastic inner layer film, weighed, and stored in a refrigerator at-20 deg.C or below, with the internal temperature of the refrigerator controlled within + -1 deg.C.
Furthermore, the strung scales are inspected and finished, generally, strung eel slices are required to be parallel and compact, skin parts cannot be strung, floating strings and skewing cannot be caused, the height of each bamboo stick in the strung strings is consistent, and the protruding part of each bamboo stick is 0.5 cm.
Further, the seasoning ingredients comprise, by mass, 20-30% of soy sauce, 5-10% of granulated sugar, 5-10% of monosodium glutamate, 8-12% of caramel, 10-15% of seasoning, 2-8% of white vinegar, and the balance of water.
Furthermore, the sectional baking can ensure that the water evaporation of the eel meat is relatively slow, the taste and color of the product are uniform, the skin baking temperature is controlled at 70-88 ℃, and the time is controlled at 4-5 minutes; the meat baking temperature is controlled at 90-95 deg.C, and the time is controlled at 3-4 min.
Furthermore, the cutting edge should be kept sharp when will cut open and kill, cuts open and kills the position and is close to the dotted line part of skin more, should collect eel head, viscera and backbone etc. leftover bits and pieces when cutting open and killing, is convenient for further processing and utilization.
Compared with the prior art, the invention has the beneficial effects that: the preparation method of the environment-friendly processing technology for freezing roasted eel can effectively shorten the time of refrigeration and reduce the refrigeration cost by adding a pre-cooling step after cattail roasting is finished, and improves the energy recycling and reduces the energy consumption by using natural gas to replace petroleum gas as fuel supply in white roasting, stewing and cattail roasting on one hand; on the other hand, the indexes of the product such as sense and quality are improved by utilizing the obvious advantage of natural gas to improve the product quality in the baking stage compared with petroleum gas.
Drawings
FIG. 1 is a flow chart of the environment-friendly processing technology for freezing roasted eel of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "front", "rear", "both ends", "one end", "the other end", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "connected," and the like are to be construed broadly, such as "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Example 1
Referring to fig. 1, an embodiment of the present invention: an environment-friendly processing technology for frozen roasted eels is characterized in that the construction process comprises the following steps of raw material and auxiliary material preparation → storage → sorting, ice dizzy → killing → cleaning, checking, processing → white burning → cooking → cattail burning → precooling → detection → packaging and refrigeration, and the main components and the mass contents are as follows: 20% -30% of soy sauce, 5% -10% of granulated sugar, 5% -10% of monosodium glutamate, 8% -12% of caramel, 10% -15% of seasoning, 2% -8% of white vinegar and the balance of water, and is characterized in that: the method comprises the following eleven steps:
the method comprises the following steps: the fresh and healthy eel which is moderate in size, normal in color, active and healthy and has no drug residue in the body is selected, and qualified ingredients are selected as ingredients, so that the processing equipment is sterilized and cleaned, and the cleanliness of the processing equipment is ensured;
step two: the primarily selected eels are placed in a storage pool to stop eating and store for 30-36 hours, so that sufficient oxygen in the pool is ensured, and dead eels, diseased eels and bad eels need to be removed in time in the storage and culture process;
step three: after the storage and cultivation are finished, the eels are divided into three types of large, medium and small according to the size and specification, after the selection is finished, the eels are immersed in crushed ice water meeting the sanitary standard for low-temperature anesthesia for 30min, and the temperature of the crushed ice water is kept between 0 ℃ and 4 ℃ so that the eels are in a coma state and are convenient to cut and kill;
step four: the fish is dissected into a left piece and a right piece according to the processing requirement by selecting a cutting method with or without a head or an open-type back-open or belly-open type dissecting and killing method, and for a product requiring bloodletting, a knife is deeply cut from the tail edge brain of the gill part of the fish, then a knife is cut on one side of the tail part of the fish body, which is away from the tail fin, and then dissecting and killing are carried out after bloodletting in flowing water;
step five: the cut and killed raw materials are subjected to reselection after aging, incomplete washing, poor side killing, diseased eel and the like are removed, then the sticking slices are placed on a slicing table, the skin faces downwards, and the sticking slices are cut into two, three or four sections according to the requirements of customers, the two-section eel slices are not required to be stringed, the three or four eel slices are manually weighed and then prepared into two or three strings of eels with proper weight, the stringing is to place the prepared small sections of eel slices in a stainless steel disc, and the eel slices are strung by using bamboo sticks, and the procedures of slicing and stringing are not required for long-burning eels;
step six: arranging eel slices on a conveyor belt, baking eel slices with skin facing upwards and meat facing downwards, spraying for cooling, baking eel, cleaning eel viscera in the baking process, and removing viscera residues with tweezers;
step seven: adjusting steam pressure of the white eel according to eel specification and new and old eel degree to make central temperature of eel at steam outlet reach above 85 deg.C, and eel steaming time reach above 7 min, thereby sterilizing eel and softening eel meat;
step eight: air drying the cooked eel, and seasoning and baking after the water in the eel belly is dried, wherein the seasoning ingredient comprises soy sauce, granulated sugar, monosodium glutamate, caramel, seasoning and white vinegar, and is seasoned by using sectional smolder, and the temperature of the first stage is controlled to be about 96 ℃ for about 2 min; the temperature of the second stage is controlled to be about 92 ℃ and the time is about 1 min; the temperature of the third stage is controlled to be about 83 ℃ and the time is about 30 s; the temperature of the fourth stage is controlled to be about 70 ℃ and the time is about 30 s;
step nine: the center temperature of baked eel is about 80 deg.C, before freezing, placing eel in a thoroughly cleaned and sterilized cold room for pre-cooling, and rapidly freezing at-32 deg.C for 30min to below-18 deg.C;
step ten: the frozen roasted eels are operated one by one through a metal detector according to an operation method and supporting equipment specified by the metal detector, so that iron or other non-iron substances are prevented from being hidden in the metal detector;
step eleven: the eel detected by metal is selected by weight with an automatic sorting machine, placed into paper with plastic inner layer film, weighed, and stored in a refrigerator at-20 deg.C or below, with the internal temperature of the refrigerator controlled within + -1 deg.C.
Furthermore, the strung scales are inspected and finished, the strung scales are generally required to be parallel and compact, skin parts cannot be strung, floating strings and inclined strings cannot be formed, the height of each bamboo stick in the strung strings is consistent, and the protruding part of each bamboo stick is 0.5 cm.
Further, the seasoning ingredients comprise, by mass, 20-30% of soy sauce, 5-10% of granulated sugar, 5-10% of monosodium glutamate, 8-12% of caramel, 10-15% of seasonings and 2-8% of white vinegar, the balance is water, the seasoning soy sauce in a sauce oil groove is retained and possibly causes bacterial breeding, so the roasted soy sauce is recycled and steamed regularly, and is required to be boiled for more than 5min every 3-4 h, so that microbial pollution is reduced.
Furthermore, the sectional baking can ensure that the water evaporation of the eel meat is relatively slow, the taste and color of the product are uniform, the skin baking temperature is controlled at 70-88 ℃, and the time is controlled at 4-5 minutes; the meat baking temperature is controlled at 90-95 deg.C, and the time is controlled at 3-4 min.
Furthermore, the knife edge should be kept sharp during the cutting and killing, the closer the cutting and killing part is to the point-line part of the skin, the larger the appearance of the product after being unfolded, and the leftovers such as eel heads, viscera, spines and the like should be collected during the cutting and killing, so as to be convenient for further processing and utilization.
Example 2
An environment-friendly processing technology for freezing roasted eel:
at present, the export of roasted is the main part of scale processing in China, and the main export is Japan, Korea, America and the like, but most of the roasted scale processing enterprises in China still use heavy oil for energy supply, and because of the heaviness and the deterioration of fuel oil, the combustion condition tends to worsen, the exhaust gas temperature is higher, and the sustainable development is not facilitated, so that the environment-friendly processing technology for freezing roasted eels is provided for solving the problems.
1. Processing technology of frozen roasted eel
1.1 technical transformation of heat source for processing frozen roasted eel
The skin surface and the meat surface are roasted by utilizing the heat generated by the natural gas fuel, the focal spots can be greatly reduced when the natural gas fuel is used, the produced product is uniform in color and golden, the natural gas can well control the heating indexes in all aspects of roasting in the process of stewing and roasting, the stewed fillets are soft and suitable, the duration and degree of heating are moderate, and after the procedure of roasting and seasoning, the uniformity of the product color and luster are ensured, the temperature is suitable, and the appearance is good.
2. Technical transformation of frozen roasted eel processing equipment
2.1, heat treatment process classification and principle the heat treatment of the aluminum alloy casting refers to that white-fire processing equipment and cooking equipment are combined according to a certain heat treatment standard, and heat energy generated in the processing process is utilized to provide heat energy for the cooking equipment after the white-fire processing process is carried out, so that waste heat recovery is realized, energy consumption in the processing process is reduced, and cost is saved.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.

Claims (5)

1. An environment-friendly processing technology for frozen roasted eels is characterized in that the construction process comprises the following steps of raw material and auxiliary material preparation → storage → sorting, ice dizzy → killing → cleaning, checking, processing → white burning → cooking → cattail burning → precooling → detection → packaging and refrigeration, and the main components and the mass contents are as follows: 20% -30% of soy sauce, 5% -10% of granulated sugar, 5% -10% of monosodium glutamate, 8% -12% of caramel, 10% -15% of seasoning, 2% -8% of white vinegar and the balance of water, and is characterized in that: the method comprises the following eleven steps:
the method comprises the following steps: the fresh and healthy eel which is moderate in size, normal in color, active and healthy and has no drug residue in the body is selected, and qualified ingredients are selected as ingredients, so that the processing equipment is sterilized and cleaned, and the cleanliness of the processing equipment is ensured;
step two: the primarily selected eels are placed in a storage pool to stop eating and store for 30-36 hours, so that sufficient oxygen in the pool is ensured, and dead eels, diseased eels and bad eels need to be removed in time in the storage and culture process;
step three: after the storage and cultivation are finished, the eels are divided into three types of large, medium and small according to the size and specification, after the selection is finished, the eels are immersed in crushed ice water meeting the sanitary standard for low-temperature anesthesia for 30min, and the temperature of the crushed ice water is kept between 0 ℃ and 4 ℃ so that the eels are in a coma state and are convenient to cut and kill;
step four: the fish is dissected into a left piece and a right piece according to the processing requirement by selecting a cutting method with or without a head or an open-type back-open or belly-open type dissecting and killing method, and for a product requiring bloodletting, a knife is deeply cut from the tail edge brain of the gill part of the fish, then a knife is cut on one side of the tail part of the fish body, which is away from the tail fin, and then dissecting and killing are carried out after bloodletting in flowing water;
step five: the cut and killed raw materials are subjected to reselection after aging, incomplete washing, poor side killing, diseased eel and the like are removed, then the sticking slices are placed on a slicing table, the skin faces downwards, and the sticking slices are cut into two, three or four sections according to the requirements of customers, the two-section eel slices are not required to be stringed, the three or four eel slices are manually weighed and then prepared into two or three strings of eels with proper weight, the stringing is to place the prepared small sections of eel slices in a stainless steel disc, and the eel slices are strung by using bamboo sticks, and the procedures of slicing and stringing are not required for long-burning eels;
step six: arranging eel slices on a conveyor belt, baking eel slices with skin facing upwards and meat facing downwards, spraying for cooling, baking eel, cleaning eel viscera in the baking process, and removing viscera residues with tweezers;
step seven: adjusting steam pressure of the white eel according to eel specification and new and old eel degree to make central temperature of eel at steam outlet reach above 85 deg.C, and eel steaming time reach above 7 min, thereby sterilizing eel and softening eel meat;
step eight: air drying the cooked eel, and seasoning and baking after the water in the eel belly is dried, wherein the seasoning ingredient comprises soy sauce, granulated sugar, monosodium glutamate, caramel, seasoning and white vinegar, and is seasoned by using sectional smolder, and the temperature of the first stage is controlled to be about 96 ℃ for about 2 min; the temperature of the second stage is controlled to be about 92 ℃ and the time is about 1 min; the temperature of the third stage is controlled to be about 83 ℃ and the time is about 30 s; the temperature of the fourth stage is controlled to be about 70 ℃ and the time is about 30 s;
step nine: the center temperature of baked eel is about 80 deg.C, before freezing, placing eel in a thoroughly cleaned and sterilized cold room for pre-cooling, and rapidly freezing at-32 deg.C for 30min to below-18 deg.C;
step ten: the frozen roasted eels are operated one by one through a metal detector according to an operation method and supporting equipment specified by the metal detector, so that iron or other non-iron substances are prevented from being hidden in the metal detector;
step eleven: the eel detected by metal is selected by weight with an automatic sorting machine, placed into paper with plastic inner layer film, weighed, and stored in a refrigerator at-20 deg.C or below, with the internal temperature of the refrigerator controlled within + -1 deg.C.
2. The environment-friendly processing technology for freezing roasted eel according to claim 1, which is characterized in that: the strung scales are inspected and finished, generally, strung eel slices are required to be parallel and compact, skin parts cannot be strung, floating strings and inclined strings cannot be formed, the height of each bamboo stick in the strung scales is consistent, and the protruding part of each bamboo stick is 0.5 cm.
3. The environment-friendly processing technology for freezing roasted eel according to claim 1, which is characterized in that: the seasoning ingredient comprises, by mass, 20-30% of soy sauce, 5-10% of granulated sugar, 5-10% of monosodium glutamate, 8-12% of caramel, 10-15% of seasoning, 2-8% of white vinegar and the balance of water.
4. The environment-friendly processing technology for freezing roasted eel according to claim 1, which is characterized in that: the sectional baking can ensure that the water evaporation of the eel meat is relatively slow, the taste and color of the product are uniform, the skin baking temperature is controlled to be 70-88 ℃, and the time is controlled to be 4-5 minutes; the meat baking temperature is controlled at 90-95 deg.C, and the time is controlled at 3-4 min.
5. The environment-friendly processing technology for freezing roasted eel according to claim 1, which is characterized in that: the cutting edge should keep sharp during the section, and the section of cutting open and killing is the more close dotted line part of skin, should collect leftover bits such as eel head, viscera and backbone during the section is killed, is convenient for further processing and utilizes.
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