CN115553325A - Cleaning treatment process for eel - Google Patents
Cleaning treatment process for eel Download PDFInfo
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- CN115553325A CN115553325A CN202211278398.6A CN202211278398A CN115553325A CN 115553325 A CN115553325 A CN 115553325A CN 202211278398 A CN202211278398 A CN 202211278398A CN 115553325 A CN115553325 A CN 115553325A
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- eel
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- 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
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- 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
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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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- Food Science & Technology (AREA)
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Abstract
The invention relates to the technical field of eel treatment, in particular to a cleaning treatment process of eel, which comprises the following steps: a. cleaning mucus; b. treatment before eel killing: cutting the eel from the neck by a cutter, inserting an iron wire into meat through the cut of the eel neck, and repeatedly twitching for several times, and fixing the eel head by an iron fixture after the eel is bounced; c. dissecting and killing eel; d. removing main bones; e. washing the eel meat; f. removing fishy smell of eel: putting the prepared eel into a bowl, pouring a proper amount of wine into the bowl for pickling, and pouring the wine out after pickling; the eel is cut from the neck by the cutter, the iron wire is inserted into the eel through the cut of the eel neck, and the iron wire is inserted into the eel from the throat tube body of the eel and is repeatedly twitched for several times, so that the processing superiority of the process is ensured, the rapid hemostasis of the eel is realized, the meat quality of the eel is ensured to be in the most delicious state, and the eel is not painful.
Description
Technical Field
The invention relates to the technical field of eel treatment, in particular to a cleaning treatment process for eels.
Background
Eel, also known as eel, white eel, river eel, brook, eel, japanese eel. Eel is a generic term for species belonging to the order anguillales. Also called eel, is a fish with the appearance similar to long-strip snakelike shape and has the basic characteristics of fish. Furthermore, eel has migration characteristics similar to salmon. Eel belongs to fish, resembles snake, but has no scales, and is generally produced in a saltwater and freshwater boundary sea area.
The fry of eel is about 6 cm long and 0.1 g heavy, but its head is narrow, body is high, thin and transparent like common leafy eel, so it is called "willow-leaf fish". The body fluid is almost the same as the sea water, so the floating conveying device can float along with the ocean current for a long distance with labor saving. Eel is processed into food and is increasingly popular with consumers. The eel is prepared into quick-frozen food or frozen food without adding seasonings through a processing technology, and can be eaten by simply steaming, boiling and the like after opening a bag, and adding or not adding seasonings according to the taste preference of an eater.
At present, the eel cleaning treatment has certain defects, for example, the meat quality and the delicious degree of the eel cannot be ensured to the maximum extent, so that the eel has poor taste when eaten, has larger earthy taste and does not have a corresponding cleaning treatment process.
Disclosure of Invention
The invention aims to provide a cleaning treatment process for eels, which comprises the following steps:
a. mucus cleaning: washing eel with water, coating starch, kneading for several minutes, washing with warm water, and repeating several times until mucus is washed;
b. processing before eel killing: cutting the eel from the neck by a cutter, inserting an iron wire into meat through the cut of the eel neck, and repeatedly twitching for several times, and fixing the eel head by an iron fixture after the eel is bounced;
c. dissecting and killing eels: cutting the belly skin of the eel along the direction from the head to the tail of the eel by using a cutter, and picking out the internal organs of the eel;
d. removing main bones: the kitchen knife is inserted along the edge of the spine of the eel, then the body of the eel is separated from the spine, so that the eel becomes one surface, and then the knife is inserted into a gap between the spine and the back of the eel to completely cut off the gap;
e. washing eel meat: soaking eel meat in clear water for cleaning, and taking and using at any time when cooking is needed;
f. removing fishy smell of eel: putting the prepared eel into a bowl, pouring a proper amount of wine into the bowl for pickling, and pouring the wine after pickling.
Optionally, the eel treated before the eel is killed is an eel in a dormant/coma state.
Optionally, the dormant/coma eel is obtained in ice water at 0-5 ℃.
Optionally, before the ice water treatment, the fresh and live eels are temporarily cultured for more than 12 hours in the hanging water, so that impurities and peculiar smell in the bodies of the eels are discharged.
Optionally, the processing before eel is cut open and kills adopts and cuts open from eel throat department, and the iron wire is inserted in the eel internally from eel throat body.
Optionally, in the eel killing process, after the eel viscera is drawn out by cutting the eel belly, the inner wall of the eel at the viscera position is slightly and slightly cut for a plurality of times, and the membrane at the viscera position is scraped by using a cutter.
Optionally, the eel meat is washed in water with the temperature of 40-55 ℃ for three times.
Optionally, in the fishy smell removing process of the eels, the eels are firstly cut into sections so that the eels are combined into one piece, and then the eels are washed again.
Optionally, the eel is pricked during fishy smell removal, and is pickled at normal temperature for 8-15 minutes.
Optionally, the pricked holes are uniformly distributed on the surface of the eel skin, the aperture is 0.3-4 mm, the hole depth is 2-6 mm, and the hole spacing is 4-15 mm.
Compared with the prior art, the invention has the beneficial effects that:
1. the eel is cut from the neck by the cutter, the throat of the eel is cut, the iron wire is inserted into the eel through the cut of the neck of the eel, and the iron wire is inserted into the eel from the throat pipe body of the eel and is repeatedly drawn until the eel is completely not moved, so that the processing superiority of the process is ensured, the rapid hemostasis of the eel is realized, the meat quality of the eel is ensured to be in the most delicious state, and the eel is not painful.
2. The prepared eel is placed in a bowl, a proper amount of wine is poured into the bowl for pickling, holes are pricked in the eel for 8-15 minutes at normal temperature, the pricked holes are uniformly distributed on the skin surface of the eel, the hole diameter is 0.3-4 mm, the hole depth is 2-6 mm, the hole spacing is 4-15 mm, and the wine is poured after the pickling is finished, so that the eel can be pickled.
Drawings
FIG. 1 is a process flow diagram of the present invention.
The objects, features, and advantages of the present invention will be further explained with reference to the accompanying drawings.
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 obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Referring to fig. 1, the present invention provides a cleaning treatment process for eels, comprising the following steps:
a. mucus cleaning: washing eel with water, smearing starch to make starch spread on the surface of eel, rubbing for several minutes, washing with a large amount of warm water, repeating several times until mucus is washed clean, namely, if the surface is sticky, washing again until the mucus is washed clean;
b. processing before eel killing: the eel is scratched from the neck by using a cutter, the throat of the eel is scratched, an iron wire is inserted into meat through the scratched opening of the neck of the eel, and the iron wire is inserted into the body of the eel from the throat body of the eel and is repeatedly and repeatedly scratched, so that rapid hemostasis can be realized, the meat quality of the eel is guaranteed to be in the most delicious state, the eel is not painful, and the head of the eel is fixed by using iron after the eel is not flicked;
c. dissecting and killing eel: cutting the head part of the eel along the direction from the head part to the tail part by using a cutter, picking the internal organs of the eel, slightly cutting a plurality of lines on the internal wall of the eel at the internal organ position after picking the internal organs of the eel by cutting the head part of the eel to the tail part, and scraping the membrane at the internal organ position by using the cutter;
d. removing main bones: the kitchen knife is inserted along the edge of the spine of the eel, then the body of the eel is separated from the spine, so that the eel becomes one surface, and then the knife is inserted into a gap between the spine and the back of the eel to completely cut off the gap;
e. washing the eel meat: soaking eel meat in clear water for cleaning, specifically cleaning the whole surface of eel meat in water at 40-55 ℃ for three times, cleaning with warm water at 40 ℃ according to the general temperature required in the actual operation process, and taking and using at any time when cooking is required;
f. removing fishy smell of eel: cutting prepared eels into sections, enabling the eels to be one piece, cleaning the eels again, pricking holes in the eels after cleaning, uniformly spreading the pricked holes on the skin surface of the eels, wherein the hole diameter is 0.3-4 mm, the hole depth is 2-6 mm, the hole spacing is 4-15 mm, putting the eels into a bowl, pouring a proper amount of wine for pickling, pickling for 8-15 minutes at normal temperature, and pouring the wine after pickling.
Among them, fish smell is due to the fact that fish contains trimethylamine, which is a fatty amine compound and has a bad smell, and it is hidden in the meat of fish and is difficult to remove. The wine contains alcohol which can dissolve trimethylamine and remove the trimethylamine from the fish meat;
in addition, the temperature is very high when the fish is cooked, alcohol and trimethylamine are volatile substances, and fishy smell is removed after the fish is cooked for a while;
meanwhile, the common seasoning sprinkles in life are called cooking wine in Chinese dishes. But the traditional cooking wine is common in both chinese and western cooking. The cooking wine in the Chinese Lai is brewed wine with low alcohol content (10-25%), mainly yellow wine, glutinous rice wine and Fenjiu. Some traditional seasonings such as pepper, aniseed, cassia bark and the like are specially added in the brewing stage. The western-style cooking wine is generally cheap wine (particularly dry wine) and the like. Certain regional dishes, such as stew beef in central and eastern europe, are often beer added. Beer is also used to prepare breads for fried foods.
The nutritional efficacy of the eel:
the eel is rich in various nutrient components, has the effects of tonifying deficiency, nourishing blood, eliminating dampness, resisting tuberculosis and the like, and is a good nutrient for patients with long-term illness, weakness, anemia, pulmonary tuberculosis and the like. Eel contains a rare Xiheuoke protein in vivo, has good effects of strengthening essence and invigorating kidney, and is a health food for young couples and middle-aged and elderly people. The eel is a calcium-rich aquatic product, and can increase the blood calcium value and strengthen the body after being eaten frequently. The liver of eel is rich in vitamin A, and is a good food for people with night blindness;
the eel has a nutritive value comparable to that of other fishes and meats. Eel meat contains abundant high-quality protein and various amino acids essential to human body;
the eel is rich in vitamin A and vitamin E, and the content of the eel 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, and the health care tea has great benefits for preventing visual deterioration, protecting the liver and restoring energy. Other vitamins such as vitamin B1 and vitamin B2 are also rich;
the eel vertebra almost has all the requirements of perfect calcium source, so the eel vertebra is honored by domestic and foreign scientists and is accepted as an ideal natural biological calcium source and a natural supplier of human calcium. Calcium-phosphorus ratio of eel vertebra is close to 2:1, is naturally matched with breast milk, is internationally recognized as the optimal proportion of calcium absorption, and has extremely high bioavailability of the contained calcium. The eel calcium is a health food prepared from eel bone meal, oligosaccharide, vitamin D and milk powder as main raw materials, and has the health function of calcium supplement. Eel calcium is natural biological calcium, and is safe and easy to absorb. Particularly, isomaltooligosaccharides are added, so that the beneficial bacteria bifidobacteria in human intestinal tracts can be enhanced, and the gastrointestinal function can be adjusted.
The eel is scratched from the neck, the throat of the eel is scratched, the iron wire is inserted into meat through the scratched opening of the neck of the eel, the iron wire is inserted into the eel from the throat of the eel, and the eel is repeatedly twitched for several times until the eel is completely not moved, so that the processing superiority of the process is ensured, the rapid hemostasis of the eel is realized, the meat quality of the eel is ensured to reach the most delicious state, and meanwhile, the nutritional substances of the eel can be more fully absorbed.
Referring to fig. 1, the eel treated before the eel is killed is in a dormant/unconscious state, the eel in the dormant/unconscious state is realized in ice water at 0-5 ℃, and before the ice water treatment, fresh and live eels are temporarily cultured for more than 12 hours in hanging water to discharge impurities and peculiar smell in the bodies; according to the specific operation process, water with the temperature of 2 ℃ is generally adopted for carrying out ice water treatment on the eel, so that the dormant/coma state is generated.
Furthermore, the eel skin surface can be roasted, the eel skin surface faces to the flame direction, the roasting time is subject to the condition that the skin surface is not scorched, and after the skin roasting is finished, the ear fins are naturally erected and then removed; roasting the eel meat; cooking eel, removing gill bone, and cleaning to obtain eel with edible meat quality.
While the invention has been described in further detail in connection with specific embodiments thereof, it will be understood that the invention is not limited thereto, and that various other modifications and substitutions may be made by those skilled in the art without departing from the spirit of the invention, which should be considered to be within the scope of the invention as defined by the appended claims.
Claims (10)
1. A cleaning treatment process of eel is characterized by comprising the following steps:
a. mucus cleaning: washing eel with water, coating starch, kneading for several minutes, washing with warm water, and repeating several times until mucus is washed;
b. processing before eel killing: cutting the eel from the neck by a cutter, inserting an iron wire into meat through the cut of the eel neck, and repeatedly twitching for several times, and fixing the eel head by an iron fixture after the eel is bounced;
c. dissecting and killing eel: cutting the belly skin of the eel along the direction from the head to the tail of the eel by using a cutter, and picking out the internal organs of the eel;
d. removing main bones: the kitchen knife is inserted along the edge of the spine of the eel, then the body of the eel is separated from the spine, so that the eel becomes one surface, and then the knife is inserted into a gap between the spine and the back of the eel to completely cut off the gap;
e. washing eel meat: soaking eel meat in clear water for cleaning, and taking and using at any time when cooking is needed;
f. removing fishy smell of eel: putting the prepared eel into a bowl, pouring a proper amount of wine into the bowl for pickling, and pouring the wine after pickling.
2. The eel cleaning treatment process according to claim 1, which is characterized in that: the eel treated before the eel is killed is an eel in a dormant/coma state.
3. The eel cleaning treatment process as claimed in claim 2, wherein: the dormant/coma eel is realized in ice water at 0-5 ℃.
4. The eel cleaning treatment process according to claim 3, wherein: before the ice water treatment, the fresh eel is temporarily raised in the water for more than 12 hours, so that impurities and peculiar smell in the body are discharged.
5. The eel cleaning treatment process according to claim 1, which is characterized in that: the processing before eel is cuted open and kills adopts and cuts open from eel throat department, and the iron wire is internal from the eel throat body in inserting the eel.
6. The eel cleaning treatment process according to claim 1, which is characterized in that: in the eel cutting and killing process, after eel viscera are drawn out by cutting the eel belly, the inner wall of the eel at the viscera position is slightly and slightly cut for a plurality of times, and a film at the viscera position is scraped by a cutter.
7. The eel cleaning treatment process according to claim 1, which is characterized in that: the eel meat is washed in water at 40-55 deg.C for three times.
8. The eel cleaning treatment process according to claim 1, which is characterized in that: in the process of removing the fishy smell of the eel, the eel is cut into sections to be combined, and the eel is cleaned again.
9. The eel cleaning treatment process according to claim 1, which is characterized in that: in the process of removing fishy smell of the eel, the eel is pricked and pickled for 8-15 minutes at normal temperature.
10. The eel cleaning treatment process according to claim 9, wherein the eel cleaning treatment process comprises the following steps: the pricked holes are uniformly distributed on the surface of the eel skin, the aperture is 0.3-4 mm, the hole depth is 2-6 mm, and the hole spacing is 4-15 mm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211278398.6A CN115553325A (en) | 2022-10-19 | 2022-10-19 | Cleaning treatment process for eel |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211278398.6A CN115553325A (en) | 2022-10-19 | 2022-10-19 | Cleaning treatment process for eel |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685198A (en) * | 2016-02-24 | 2016-06-22 | 徐连芳 | Method for removing mucus on surface of river snail meat |
| CN107048236A (en) * | 2017-03-20 | 2017-08-18 | 舟山昌国食品有限公司 | A kind of local flavor eel pickles process technology |
| 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 |
| CN110663900A (en) * | 2019-09-05 | 2020-01-10 | 福建铭发水产开发有限公司 | Processing method for preparing frozen roasted eel |
| CN110692694A (en) * | 2019-10-17 | 2020-01-17 | 成都市海光食品有限公司 | Cleaning treatment method in eel processing |
-
2022
- 2022-10-19 CN CN202211278398.6A patent/CN115553325A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685198A (en) * | 2016-02-24 | 2016-06-22 | 徐连芳 | Method for removing mucus on surface of river snail meat |
| CN107048236A (en) * | 2017-03-20 | 2017-08-18 | 舟山昌国食品有限公司 | A kind of local flavor eel pickles process technology |
| 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 |
| CN110663900A (en) * | 2019-09-05 | 2020-01-10 | 福建铭发水产开发有限公司 | Processing method for preparing frozen roasted eel |
| CN110692694A (en) * | 2019-10-17 | 2020-01-17 | 成都市海光食品有限公司 | Cleaning treatment method in eel processing |
Non-Patent Citations (1)
| Title |
|---|
| 农业部市场与经济信息司组编/戈贤平主编: "淡水鱼类制品848例（上册）", 福建科学技术出版社, pages: 103 - 105 * |
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