CN115644374A - Processing technology of frozen roasted eel - Google Patents
Processing technology of frozen roasted eel Download PDFInfo
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- CN115644374A CN115644374A CN202210844692.2A CN202210844692A CN115644374A CN 115644374 A CN115644374 A CN 115644374A CN 202210844692 A CN202210844692 A CN 202210844692A CN 115644374 A CN115644374 A CN 115644374A
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Abstract
The invention relates to the technical field of food processing, and discloses a processing technology of frozen roasted eel, which comprises the following steps: s1, storage and cultivation: s2, slaughtering and cleaning: s3, removing surface mucus: s4, slicing: s5, removing fishy smell: s6, cooking treatment: s7, seasoning the fish slices: s8, baking treatment: and S9, packaging and freezing. The processing technology can ensure that the eel fillets not only keep intact in appearance and shape, but also have uniform thickness, good glossiness, no black spots, excellent mouth feel, chewiness, no fishy smell and no peculiar smell, can better and more quickly remove mucus on the surface and inside of the eel, effectively remove the fishy smell of the eel fillets, in addition, ensure that the eel fillets are rich in multivitamins, also ensure that the eel fillets have light vegetable fragrance when being eaten, have excellent mouth feel, and the seasoning of eel bone juice ensures that the eel fillets do not lose the original fragrance, have rich nutrition and further improve the edible value of the frozen roasted eel.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing technology of frozen roasted eel.
Background
The eel is a fish with the appearance similar to a long and snakelike shape, so that a new conger eel product is developed, is more convenient to store, transport and eat, and has great significance for improving the economic value of the conger eel;
however, the processing technology of the frozen roasted eel in the existing market has certain defects, the fishy smell removal by cleaning is not complete due to the excessive fishy smell of mucus on the body surface, the obtained product has heavy fishy smell and poor flavor, the nutrition and the flavor of the eel fillet can be lost during cooking, the meat quality of the fillet is broken, and the existing market seasoning liquid can easily lead to dark color and poor sensory index of the fillet. Accordingly, those skilled in the art have provided a process for processing frozen roasted eels, which solves the problems set forth in the background art as described above.
Disclosure of Invention
The invention aims to provide a processing technology of frozen roasted eels, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a processing technology of frozen roasted eel comprises the following steps:
s1, storage and cultivation: placing the selected fresh live eel into clear water, stopping feeding and storing for 12-24 h for later use;
s2, slaughtering and cleaning: putting the stored live eels into cold ice water below 0 ℃ for low-temperature ice sickness, and using a stick to fierce the tops of the eels to kill the eels;
s3, removing surface mucus: uniformly coating a mucus remover on the surface of eel body, then washing with saline water, and airing for later use;
s4, slicing: cutting open the eel from which mucus is removed, removing the head, bones and viscera, removing the internal mucus of the eel by using a mucus remover, cleaning by using saline water, cleaning by using clear water, putting into a slicer, and cutting into fillets with uniform thickness for later use;
s5, removing fishy smell: soaking the cut fish fillet in fishy smell removing solution for 5-10min, taking out, soaking in purified water for 5min, repeating for 2-3 times, taking out the fish fillet, and air drying;
the fishy smell removing liquid comprises the following components in parts by weight: 1-3 parts of lemon juice, 1-2 parts of aromatic vinegar, 2-3 parts of ginger juice, 1-2 parts of cooking wine, 3-5 parts of spice and the balance of perilla water;
s6, cooking treatment: placing the fish fillets without fishy smell into a steaming tray side by side, placing the fish fillets in steam at 90-100 ℃, steaming for 5-10min, cooling to room temperature, and taking out for later use;
s7, seasoning the fish slices: putting the cooled fish slices into a seasoning barrel filled with seasoning liquid, soaking for 2-3h under a vacuum condition, taking out and airing for later use;
the seasoning liquid consists of 70% of seasoning agent and 30% of conditioner; the conditioner comprises the following components in parts by weight: 10-25 parts of eel bone juice, 5-10 parts of hydrolyzed vegetable protein, 15-20 parts of vegetable extract and 2-8 parts of chitosan;
s8, baking treatment: flatly spreading the seasoned fillets on a grill, carrying out multi-area baking treatment, and cooling to room temperature for later use after baking;
s9, packaging and freezing: and (3) cooling the baked and cooled fillets to below 5 ℃, then putting the fillets into a quick freezer for quick freezing, and then carrying out vacuum packaging.
As a further scheme of the invention: the mucus remover comprises the following components in parts by weight: 2-5 parts of citric acid, 1-3 parts of sucrose ester, 5-10 parts of salt, 2-7 parts of rice washing water, 2-4 parts of betaine and the balance of starch.
As a still further scheme of the invention: the preparation method of the mucus remover comprises the following steps:
a1, heating a certain amount of salt in a mixing tank, adding a certain amount of rice washing water, fully mixing the salt and the rice washing water, adding citric acid, betaine and sucrose ester, and continuously stirring and mixing to obtain a mixed solution;
and A2, slowly adding starch into the mixed solution, and continuously stirring the mixed solution while adding the starch until the starch and the mixed solution are completely mixed to form slurry, thus obtaining the mucus remover.
As a still further scheme of the invention: the preparation method of the fishy smell removing liquid comprises the following steps:
b1, cleaning the spice, putting the spice into a cooking pot, adding a certain amount of water, cooking for a period of time, cooling to room temperature, taking out and filtering spice residues to obtain a spice extracting solution;
and B2, sequentially putting the spice extract, the lemon juice, the aromatic vinegar, the ginger juice and the cooking wine into a mixing tank for mixing, adding the perilla water, and uniformly stirring to obtain the fishy smell removing liquid.
As a still further scheme of the invention: the seasoning agent comprises the following components in parts by weight: 1-2 parts of scallion, 2-3 parts of ginger, 2-3 parts of garlic, 3-5 parts of white sugar, 0.5-1 part of white vinegar, 2-5 parts of edible salt, 0.5-0.8 part of monosodium glutamate, 0.1-0.3 part of chicken essence, 3-6 parts of cooking wine, 10-15 parts of spice and water.
As a still further scheme of the invention: the spice comprises aniseed, fennel, cassia bark, bay leaf, mortar, angelica, schizonepeta and the like.
As a still further scheme of the invention: the eel bone juice is prepared by taking waste eel bones as raw materials, cleaning, airing and crushing the raw materials, adding water, stirring the mixture, decocting the mixture in a pressure cooker to prepare soup, cooling the soup to room temperature, and filtering eel bone residues to obtain the eel bone juice.
As a still further scheme of the invention: the vegetable extracting solution is prepared by using vegetables as raw materials, cleaning and airing the vegetables, juicing by a juicer, and filtering by a filter membrane, wherein the vegetables comprise carrots, spinach, leaf lettuce, celery and the like.
As a still further scheme of the invention: the multi-area baking is divided into three areas, and the baking steps are as follows: baking in the first region for 5-10min at 50-60 deg.C, baking in the second region for 5-10min at 70-80 deg.C, and baking in the third region for 4-6min at 90-100 deg.C.
Compared with the prior art, the invention has the beneficial effects that: the processing technology of the frozen roasted eel designed by the invention can keep the appearance and the shape of the eel slices intact, has uniform thickness, good glossiness, no black spot, excellent mouthfeel when entering the mouth, chewy property and no fishy smell and peculiar smell, can better and more quickly remove mucus on the surface and the inside of the eel slices by using a mucus remover and the assistance of a fishy smell removing liquid, can quickly and effectively remove the fishy smell of the eel slices, can also be used by matching a seasoning agent with an improved conditioner, can ensure that the eel slices have the functions of light salt and covering peculiar smell by using hydrolyzed vegetable protein, can further enhance the delicious taste and the mouthfeel of the eel slices, simultaneously ensure that the eel slices are rich in various vitamins by using a vegetable extracting solution, have light vegetable fragrance when being eaten, have excellent mouthfeel, and can further improve the edible value of the frozen roasted eel.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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 embodiment of the invention, the processing technology of the frozen roasted eel comprises the following steps:
s1, storing and culturing: placing the selected fresh live eel into clear water, stopping feeding and storing for 12-24 h for later use;
s2, slaughtering and cleaning: putting the stored live eels into cold ice water below 0 ℃ for low-temperature ice sickness, and using a stick to fierce the tops of the eels to kill the eels;
s3, removing surface mucus: uniformly coating a mucus remover on the body surface of the eel, then washing the eel with saline water, and airing the eel for later use;
s4, slicing: cutting open the eel from which mucus is removed, removing the head, bones and viscera, removing the mucus in the eel by using a mucus remover, cleaning by using salt water, cleaning by using clear water, putting into a slicer, and cutting into fillets with uniform thickness for later use;
s5, removing fishy smell: soaking the cut fish fillet in fishy smell removing solution for 5-10min, taking out, soaking in purified water for 5min, repeating for 2-3 times, taking out the fish fillet, and air drying;
s6, cooking treatment: placing the fish fillets without fishy smell into a steaming tray side by side, placing the fish fillets in steam at 90-100 ℃, steaming for 5-10min, cooling to room temperature, and taking out for later use;
s7, seasoning the fish slices: putting the cooled fish slices into a seasoning barrel filled with seasoning liquid, soaking for 2-3h under a vacuum condition, taking out and airing for later use;
s8, baking treatment: flatly spreading the seasoned fillets on a grill, carrying out multi-area baking treatment, and cooling to room temperature for later use after baking;
the multi-area baking is divided into three areas, and the baking steps are as follows: baking in the first region for 5-10min at 50-60 deg.C, baking in the second region for 5-10min at 70-80 deg.C, and baking in the third region for 4-6min at 90-100 deg.C;
s9, packaging and freezing: cooling the baked and cooled fillets to below 5 ℃, then putting the fillets into a quick freezer for quick freezing treatment, and then carrying out vacuum packaging;
the preparation method of the mucus remover comprises the following steps:
a1, heating a certain amount of salt in a mixing tank, adding a certain amount of rice washing water, fully mixing the salt and the rice washing water, adding citric acid, betaine and sucrose ester, and continuously stirring and mixing to obtain a mixed solution;
slowly adding starch into the mixed solution, and continuously stirring the mixed solution while adding the starch until the starch and the mixed solution are completely mixed to form slurry, thus obtaining the mucus remover;
the preparation method of the fishy smell removing liquid comprises the following steps:
b1, cleaning the spice, putting the spice into a cooking pot, adding a certain amount of water, cooking for a period of time, cooling to room temperature, taking out and filtering spice residues to obtain a spice extracting solution;
b2, sequentially putting the spice extract, lemon juice, aromatic vinegar, ginger juice and cooking wine into a mixing tank for mixing, adding perilla water, and uniformly stirring to obtain fishy smell removing liquid;
furthermore, the spice in the invention comprises star anise, fennel, cassia bark, bay leaf, mortar, angelica, schizonepeta, and the like;
the eel bone juice is prepared from waste eel bones as raw materials by cleaning, airing and crushing, adding water, stirring, decocting in a pressure cooker to obtain soup, cooling the soup to room temperature, and filtering eel bone residues to obtain the eel bone juice;
the vegetable extract is prepared by cleaning vegetables as raw materials, air drying, juicing with a juicer, and filtering with a filter membrane to obtain vegetable extract, wherein the vegetables comprise radix Dauci Sativae, herba Spinaciae, caulis et folium Brassicae campestris, herba Apii Graveolentis, etc.;
the preparation method of the seasoning liquid comprises the following steps: placing eel bone juice, hydrolyzed vegetable protein, vegetable extract and chitosan into a mixing tank, stirring for 15-30min, adding flavoring agent, stirring at 20-30 deg.C for 20-40min, and mixing to obtain flavoring liquid.
Example 1
The invention relates to a processing technique of frozen roasted eel, which comprises the following steps;
the fishy smell removing liquid comprises the following components in parts by weight: 1 part of lemon juice, 1 part of aromatic vinegar, 2 parts of ginger juice, 1 part of cooking wine, 3 parts of spice and the balance of perilla water;
the seasoning liquid consists of 70 percent of seasoning agent and 30 percent of conditioner; the conditioner comprises the following components in parts by weight: 10 parts of eel bone juice, 5 parts of hydrolyzed vegetable protein, 15 parts of vegetable extracting solution and 2 parts of chitosan;
the mucus remover comprises the following components in parts by weight: 2 parts of citric acid, 1 part of sucrose ester, 5 parts of salt, 2 parts of rice washing water, 2 parts of betaine and the balance of starch;
the seasoning agent comprises the following components in parts by weight: 1 part of scallion, 2 parts of ginger, 2 parts of garlic, 3 parts of white sugar, 0.5 part of white vinegar, 3 parts of edible salt, 0.5 part of monosodium glutamate, 0.1 part of chicken essence, 3 parts of cooking wine, 10 parts of spice and water.
Example 2
The invention relates to a processing technique of frozen roasted eel, which comprises the following steps;
the fishy smell removing liquid comprises the following components in parts by weight: 3 parts of lemon juice, 2 parts of aromatic vinegar, 3 parts of ginger juice, 2 parts of cooking wine, 5 parts of spice and the balance of perilla water;
the seasoning liquid consists of 70 percent of seasoning agent and 30 percent of conditioner; the conditioner comprises the following components in parts by weight: 20 parts of eel bone juice, 10 parts of hydrolyzed vegetable protein, 20 parts of vegetable extract and 8 parts of chitosan;
the mucus remover comprises the following components in parts by weight: 5 parts of citric acid, 3 parts of sucrose ester, 10 parts of salt, 7 parts of rice washing water, 4 parts of betaine and the balance of starch;
the seasoning agent comprises the following components in parts by weight: 2 parts of green onion, 3 parts of ginger, 3 parts of garlic, 5 parts of white sugar, 1 part of white vinegar, 5 parts of edible salt, 0.8 part of monosodium glutamate, 0.3 part of chicken essence, 6 parts of cooking wine, 15 parts of spice and water.
Example 3
The invention relates to a processing technique of frozen roasted eel, which comprises the following steps;
the fishy smell removing liquid comprises the following components in parts by weight: 2 parts of lemon juice, 1.5 parts of aromatic vinegar, 2.5 parts of ginger juice, 1.5 parts of cooking wine, 4 parts of spice and the balance of perilla water;
the seasoning liquid consists of 70 percent of seasoning agent and 30 percent of conditioner; the conditioner comprises the following components in parts by weight: 15 parts of eel bone juice, 8 parts of hydrolyzed vegetable protein, 17 parts of vegetable extracting solution and 6 parts of chitosan;
the mucus remover comprises the following components in parts by weight: 4 parts of citric acid, 2 parts of sucrose ester, 6 parts of salt, 5 parts of rice washing water, 3 parts of betaine and the balance of starch;
the seasoning agent comprises the following components in parts by weight: 1.3 parts of scallion, 2.5 parts of ginger, 2 parts of garlic, 4 parts of white sugar, 0.8 part of white vinegar, 4 parts of edible salt, 0.7 part of monosodium glutamate, 0.2 part of chicken essence, 5 parts of cooking wine, 12 parts of spice and water.
Comparative example 1
Adopts the processing technique of frozen roasted eel in the existing market.
And (3) comparison test: the processed frozen roasted eels were taken out from examples 1 to 3 and comparative example 1, respectively, and subjected to sensory tests as test samples, the test results being as follows:
in conclusion, the processing technology of the frozen roasted eel, which is designed by the invention, can ensure that the eel slices not only keep intact appearance and shape, but also have uniform thickness, good glossiness, no black spots, excellent mouthfeel, chewy property, no fishy smell and no peculiar smell, and also have light vegetable taste when being eaten, thereby being green and environment-friendly.
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.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (9)
1. A processing technology of frozen roasted eel is characterized by comprising the following steps:
s1, storage and cultivation: placing the selected fresh live eel into clear water, stopping feeding and storing for 12-24 h for later use;
s2, slaughtering and cleaning: putting the stored live eels into cold ice water below 0 ℃ for low-temperature ice sickness, and using a stick to fierce the tops of the eels to kill the eels;
s3, removing surface mucus: uniformly coating a mucus remover on the surface of eel body, then washing with saline water, and airing for later use;
s4, slicing: cutting open the eel from which mucus is removed, removing the head, bones and viscera, removing the mucus in the eel by using a mucus remover, cleaning by using salt water, cleaning by using clear water, putting into a slicer, and cutting into fillets with uniform thickness for later use;
s5, removing fishy smell: soaking the cut fish fillet in fishy smell removing solution for 5-10min, taking out, soaking in purified water for 5min, repeating for 2-3 times, taking out the fish fillet, and air drying;
the fishy smell removing liquid comprises the following components in parts by weight: 1-3 parts of lemon juice, 1-2 parts of aromatic vinegar, 2-3 parts of ginger juice, 1-2 parts of cooking wine, 3-5 parts of spice and the balance of perilla water;
s6, cooking treatment: placing the fish fillets without fishy smell into a steaming tray side by side, placing the fish fillets in steam at 90-100 ℃, steaming for 5-10min, cooling to room temperature, and taking out for later use;
s7, seasoning the fish slices: putting the cooled fish slices into a seasoning barrel filled with seasoning liquid, soaking for 2-3h under a vacuum condition, taking out and airing for later use;
the seasoning liquid consists of 70% of seasoning agent and 30% of conditioner; the conditioner comprises the following components in parts by weight: 10-25 parts of eel bone juice, 5-10 parts of hydrolyzed vegetable protein, 15-20 parts of vegetable extract and 2-8 parts of chitosan;
s8, baking treatment: flatly spreading the seasoned fillets on a grill, carrying out multi-region baking treatment, and cooling to room temperature for later use after baking;
s9, packaging and freezing: and (3) cooling the baked and cooled fillets to below 5 ℃, then putting the fillets into a quick freezer for quick freezing, and then carrying out vacuum packaging.
2. The process for processing frozen roasted eel according to claim 1, wherein the mucus removing agent comprises the following components in parts by weight: 2-5 parts of citric acid, 1-3 parts of sucrose ester, 5-10 parts of salt, 2-7 parts of rice washing water, 2-4 parts of betaine and the balance of starch.
3. The process for producing a frozen roasted eel according to claim 2, wherein the preparation method of the mucus removing agent comprises the steps of:
a1, heating a certain amount of salt in a mixing tank, adding a certain amount of rice washing water, fully mixing the salt and the rice washing water, adding citric acid, betaine and sucrose ester, and continuously stirring and mixing to obtain a mixed solution;
and A2, slowly adding starch into the mixed solution, and continuously stirring the mixed solution while adding the starch until the starch and the mixed solution are completely mixed to form slurry, thus obtaining the mucus remover.
4. The process of claim 1, wherein the fishy smell removing solution is prepared by the following steps:
b1, cleaning the spice, putting the spice into a cooking pot, adding a certain amount of water, cooking for a period of time, cooling to room temperature, taking out the spice, and filtering out spice residues to obtain a spice extracting solution;
and B2, sequentially putting the spice extract, the lemon juice, the aromatic vinegar, the ginger juice and the cooking wine into a mixing tank for mixing, adding the perilla water, and uniformly stirring to obtain the fishy smell removing liquid.
5. The process for processing frozen roasted eel according to claim 1, wherein the seasoning agent comprises the following components in parts by weight: 1-2 parts of scallion, 2-3 parts of ginger, 2-3 parts of garlic, 3-5 parts of white sugar, 0.5-1 part of white vinegar, 2-5 parts of edible salt, 0.5-0.8 part of monosodium glutamate, 0.1-0.3 part of chicken essence, 3-6 parts of cooking wine, 10-15 parts of spice and water.
6. A process for preparing frozen roasted eel as claimed in claim 5 wherein the spices include anise, fennel, cinnamon, bay leaves, mortar, angelica, schizonepeta etc.
7. The process for processing frozen roasted eel according to claim 1, wherein the eel bone juice is prepared from waste eel bones by washing, drying in the sun, crushing, adding water, stirring, decocting in a pressure cooker to obtain soup, cooling the soup to room temperature, and filtering to remove eel bone residues.
8. The process of claim 1, wherein the vegetable extract is prepared by washing vegetables, air drying, juicing with a juicer, and filtering with a filter membrane to obtain vegetable extract, wherein the vegetables comprise radix Dauci Sativae, herba Spinaciae, caulis et folium Brassicae campestris, and herba Apii Graveolentis.
9. The process of claim 1, wherein the multi-region baking comprises three regions, and the baking comprises the following steps: baking in the first region for 5-10min at 50-60 deg.C, baking in the second region for 5-10min at 70-80 deg.C, and baking in the third region for 4-6min at 90-100 deg.C.
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