CN117256864A - Eel collagen jelly production method - Google Patents
Eel collagen jelly production method Download PDFInfo
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- CN117256864A CN117256864A CN202310013589.8A CN202310013589A CN117256864A CN 117256864 A CN117256864 A CN 117256864A CN 202310013589 A CN202310013589 A CN 202310013589A CN 117256864 A CN117256864 A CN 117256864A
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Classifications
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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
- 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
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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
- A23L5/10—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- 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
- A23L5/276—Treatment with inorganic compounds
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- 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
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- 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
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Engineering & Computer Science (AREA)
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Abstract
The invention discloses a production method of eel collagen jelly, which comprises the following steps: the raw materials are eel, the appearance is strong, and the eel is alive without disease; raw material treatment, namely cutting and bleeding from the neck of a live eel, enabling the meat to be white and tender, flushing and draining blood, removing fishy smell, enabling later products to be clear and transparent without impurities, repeatedly flushing with clear water, cutting the neck to the abdomen, removing viscera, flushing, draining water for later use; processing products; preparing a series of products with various tastes according to market demands, filling the products into a stainless steel plate, cooling and solidifying, removing the plate after solidification, cutting into quantitative small blocks, and vacuum packaging; packaging, and storing in-18deg.C freezer. Compared with other collagen products, the eel collagen jelly prepared by the application has obvious advantages, is an innovative product integrating nutrition and jelly flavor, and is easy to be absorbed by human body; the DHA and EPA are enriched, and Yu Jiannao is beneficial to intelligence; is rich in collagen and is a good product for maintaining beauty and keeping young.
Description
Technical Field
The invention relates to the technical field of protein jelly production, in particular to a production method of eel collagen jelly.
Background
Eel collagen freeze-dried source is from the east London area of the United kingdom of the 18 th century, when thames river is producing eels, local residents use eels to make various foods, and eel freeze-dried streams are developed into a special famous dish in the United kingdom until now. Eel is nutritious, can quickly supplement physical energy, and the abundant collagen is a good product for maintaining beauty and keeping young and delaying skin aging.
The Japanese eel jelly is also very popular, and is often sliced and covered on rice roll to prepare sushi for eating. At present, the eel collagen jelly product in China is still in blank period, and with the economic development, the living standard is improved, and people pursue good life, the eel collagen jelly product can enter the field of vision of people. The eel collagen jelly product is developed, fills up the market blank, meets the requirements of people on health and beauty, and has wide market prospect and economic value.
However, the existing eel processing technology has the following problem 1 that the product is monotonous, the living eel is a roasted eel, and the product which is not suitable for different consumer demands is not available.
2, the fishbone and the fishbone are not removed in the preparation process, so that potential safety hazards exist for consumers, especially the elderly and children.
3, no fishy smell is removed in the preparation process, which is unacceptable to most consumers.
4, excessive fat is not removed in the preparation process, so that the weight-losing person can be prevented from losing.
And 5, no simple and convenient product is provided, and the purchase will of people living in a simple and fast rhythm is influenced by additional processing and heating.
The object of the present application is therefore to develop a totally new eel product, providing a new choice for consumption. The product is nutritious, has no fishbone, no fishy smell, and good taste, and can be directly eaten.
Disclosure of Invention
The invention aims to provide a production method of eel collagen jelly, which aims to solve the problems in the background technology.
In order to achieve the above purpose, the present invention provides the following technical solutions: the eel collagen jelly production method comprises the following steps: firstly, selecting 500-800 g/strip of eel, namely, having strong appearance, white belly on the back, fat and tender hand feeling, no trauma, no deformity, no peculiar smell and no pathological live eel, sampling, checking that no medicine residue exists, no heavy metal exceeds standard, and hanging water in a temporary raising pond of a processing plant for 72 hours to fully drain baits and excreta and remove fishy smell of mud;
step two, raw material treatment, namely cutting and bleeding from the neck of a live eel, aiming at removing fishy smell, enabling meat quality to be white and tender, flushing and draining blood, soaking in 10% saline solution for 10-15 minutes, enabling mucus on the surface of the fish body to be separated, aiming at removing fishy smell, enabling a later-stage product to be clear and transparent without impurities, repeatedly flushing the product cleanly, cutting the product from the cut part of the neck to the belly, removing viscera and gills, flushing the product cleanly, and draining water for later use;
step three, processing the product, namely taking a large-mouth steam interlayer saucepan, proportioning according to the mass percentage, wherein 70% of water is added into the saucepan in proportion of 30% of the semi-finished fish processed in the step two, then adding 0.5-1.5Kg of cooking wine, 300-800g of white vinegar, 0.8-1.2Kg of ginger, 1.5-2Kg of chives, boiling with strong fire, continuously turning over, preventing sticking to the saucer, scooping out surface froth and grease, boiling for 30-40 minutes, changing the middle fire for 30-40 minutes, fishing out the fish, filtering the fish soup for later use, separating meat and bones by a table knife, removing impurities such as fish heads and bones, filtering the separated fish meat by using a 100-mesh extrusion flushing screen, and fully removing broken bones and dandruff impurities. Pouring the fish broth into a pot, wherein the ratio of the fish broth to the water is equal to 5:5, continuously decocting with slow fire for 4-5 hours until the fish broth is thick and milky;
preparing a series of products of original eel jelly, roasted eel jelly, fruit eel jelly, chocolate eel jelly, coconut milk eel jelly, red date and wolfberry eel jelly according to market demands, finally filling the products into a stainless steel tray for cooling and solidification, cross-linking collagen fibers to form a jelly when the temperature is less than or equal to 25 ℃, removing the collagen fibers from the tray after solidification, cutting the frozen products into quantitative small blocks, vacuum packaging, and rapidly freezing at-196 ℃ in a liquid nitrogen instant freezer for fresh locking; the instant freezing is used for locking freshness at the temperature of minus 196 ℃, so that higher freshness, chromaticity and taste can be kept, and besides, some bacteria can be killed or stopped to reproduce at ultralow temperature, thereby achieving higher sanitary requirements and being beneficial to transportation and long-term storage.
And fifthly, packaging, loading into a box body, and storing in a refrigeration house at the temperature of minus 18 ℃.
Compared with the prior art, the invention has the beneficial effects that: compared with other collagen products, the eel collagen jelly prepared by the application has obvious advantages, is a brand new product integrating nutrition and jelly flavor, and has high-quality fish protein which is easy to be absorbed by human body; the rich DHA and EPA are beneficial to Yu Jiannao and beneficial to intelligence; is rich in collagen and is a good product for maintaining beauty and keeping young.
Drawings
FIG. 1 is a schematic diagram of the preparation process of the present invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1: referring to fig. 1, a method for producing eel collagen jelly comprises the following steps: firstly, selecting 500-800 g/strip of eel, namely, having strong appearance, white belly on the back, fat and tender hand feeling, no trauma, no deformity, no peculiar smell and no pathological live eel, sampling, checking that no medicine residue exists, no heavy metal exceeds standard, and hanging water in a temporary raising pond of a processing plant for 72 hours to fully drain baits and excreta and remove fishy smell of mud;
step two, raw material treatment, namely cutting and bleeding from the neck of a live eel, aiming at removing fishy smell, enabling meat quality to be white and tender, flushing and draining blood, soaking in 10% saline solution for 10 minutes, separating mucus on the surface of the fish body, aiming at removing fishy smell, enabling later-stage products to be clear and transparent without impurities, repeatedly flushing the products with clear water, cutting the products from the cut part of the neck to the belly, flushing the products to remove viscera and gills, and draining water for later use;
step three, processing products, namely taking a large-mouth steam interlayer saucepan, proportioning according to the mass percentage, wherein 70% of water is added into the saucepan in proportion of 30% of semi-finished fish processed in the step two, then adding 1Kg of cooking wine, 500g of white vinegar, 1Kg of ginger and 2Kg of chives, boiling with strong fire, turning over continuously, preventing sticking to the saucepan, scooping out surface foam and grease, boiling for 30 minutes, changing the boiling into medium fire for 40 minutes, fishing out the fish, filtering fish soup for later use, separating meat and bones by a table knife, removing impurities such as fish heads and bones, extruding and flushing the separated fish with a 100-mesh screen, and fully removing broken bones and dandruff impurities. Then putting the fish broth and water in a pot, wherein the ratio of the fish broth to the water is equal to 5:5, continuously decocting the fish broth with slow fire for 5 hours until the fish broth is thick and is milky white;
preparing strawberry-flavored eel jelly, finally filling the eel jelly into a stainless steel tray for cooling and solidification, forming jelly by crosslinking collagen fibers when the temperature is less than or equal to 25 ℃, removing the tray after solidification, cutting into quantitative small blocks, vacuum packaging, and quickly freezing in a liquid nitrogen quick freezer and instantly locking the freshness at-196 ℃;
and fifthly, packaging, loading into a box body, and storing in a refrigeration house at the temperature of minus 18 ℃.
Example 2: referring to fig. 1, a method for producing eel collagen jelly comprises the following steps: firstly, selecting 500-800 g/strip of eel, namely, having strong appearance, white belly on the back, fat and tender hand feeling, no trauma, no deformity, no peculiar smell and no pathological live eel, sampling, checking that no medicine residue exists, no heavy metal exceeds standard, and hanging water in a temporary raising pond of a processing plant for 72 hours to fully drain baits and excreta and remove fishy smell of mud;
step two, raw material treatment, namely cutting and bleeding from the neck of a live eel, aiming at removing fishy smell, enabling meat quality to be white and tender, flushing and draining blood, soaking in 10% saline solution for 10 minutes, separating mucus on the surface of the fish body, aiming at removing fishy smell, enabling later-stage products to be clear and transparent without impurities, repeatedly flushing the products with clear water, cutting the products from the cut part of the neck to the belly, flushing the products to remove viscera and gills, and draining water for later use;
step three, processing the product, namely taking a large-mouth steam interlayer saucepan, proportioning according to the mass percentage, wherein 70% of water is added into the saucepan in proportion of 30% of the semi-finished fish processed in the step two, then adding 0.8Kg of cooking wine, 300g of white vinegar, 1.5Kg of ginger and 1.7Kg of chives, boiling with strong fire, continuously turning over, preventing the saucepan from sticking, scooping out surface froth and grease, boiling for 38 minutes, changing the medium fire for 38 minutes, fishing out the fish, filtering fish soup for standby, separating meat and bones by a knife, removing impurities such as fish heads and bones, extruding and flushing the separated fish with a 100-mesh screen, filtering the crushed bones and scurf impurities, and fully filtering out the crushed bones and scurf impurities. Then putting the fish broth and water in a pot, wherein the ratio of the fish broth to the water is equal to 5:5, continuously decocting the fish broth with slow fire for 5 hours until the fish broth is thick and is milky white;
step four, preparing chocolate-flavored eel jelly, finally filling the eel jelly into a stainless steel tray for cooling and solidification, forming jelly by crosslinking collagen fibers when the temperature is less than or equal to 25 ℃, removing the tray after solidification, cutting into quantitative small blocks, vacuum packaging, and rapidly freezing in a liquid nitrogen instant freezer to be locked at-196 ℃;
and fifthly, packaging, loading into a box body, and storing in a refrigeration house at the temperature of minus 18 ℃.
Example 3: referring to fig. 1, a method for producing eel collagen jelly comprises the following steps: firstly, selecting 500-800 g/strip of eel, namely, having strong appearance, white belly on the back, fat and tender hand feeling, no trauma, no deformity, no peculiar smell and no pathological live eel, sampling, checking that no medicine residue exists, no heavy metal exceeds standard, and hanging water in a temporary raising pond of a processing plant for 72 hours to fully drain baits and excreta and remove fishy smell of mud;
step two, raw material treatment, namely cutting and bleeding from the neck of a live eel, aiming at removing fishy smell, enabling meat quality to be white and tender, flushing and draining blood, soaking in 10% saline solution for 12 minutes, separating mucus on the surface of the fish body, aiming at removing the fishy smell, enabling a later-stage product to be clear and transparent without impurities, repeatedly flushing the product with clear water, cutting the product from the cut part of the neck to the belly, removing viscera and fish gills, flushing the product clean, and draining water for later use;
step three, processing products, namely taking a large-mouth steam interlayer saucepan, proportioning according to the mass percentage, wherein 70% of water is added into the saucepan in proportion of 30% of semi-finished fish processed in the step two, then adding 0.9Kg of cooking wine, 500g of white vinegar and 1Kg of ginger, 2Kg of chives, boiling with strong fire, turning over continuously, preventing sticking to the saucepan, scooping out surface foam and grease, boiling for 37 minutes, changing the medium fire into 40 minutes, fishing out the fish, filtering the fish soup for standby, separating meat and bones by using a table knife, removing impurities such as fish heads and bones, extruding and flushing the separated fish with a 100-mesh screen, filtering, and fully removing broken bones and scurf impurities. Then put into a pot, wherein the ratio of the fish broth to the water is equal to 5:5, and the mixture is continuously boiled for 4 hours with slow fire until the fish broth is thick and is milky white;
step four, preparing coconut milk flavor eel jelly, finally filling the coconut milk flavor eel jelly into a stainless steel tray for cooling and solidification, forming jelly by crosslinking collagen fibers when the temperature is less than or equal to 25 ℃, removing the tray after solidification, cutting into quantitative small blocks, vacuum packaging, and rapidly freezing in a liquid nitrogen quick freezer and instant fresh locking at-196 ℃;
and fifthly, packaging, loading into a box body, and storing in a refrigeration house at the temperature of minus 18 ℃.
Comparative example 1
The eel collagen jelly production method comprises the following steps: firstly, selecting 500-800 g/strip of eel, namely, having strong appearance, white belly on the back, fat and tender hand feeling, no trauma, no deformity, no peculiar smell and no pathological live eel, sampling, checking that no medicine residue exists, no heavy metal exceeds standard, and hanging water in a temporary raising pond of a processing plant for 72 hours to fully drain baits and excreta and remove fishy smell of mud;
step two, raw material treatment, namely cutting open the live eels from the cut parts of the neck to the abdomen, removing viscera and gills, washing cleanly, and draining water for later use;
step three, processing products, namely taking a large-mouth steam interlayer saucepan, and putting the saucepan into the water according to the mass percentage ratio, wherein 70% of water is added into the water, the 30% of semi-finished fish processed in the step two is proportionally put into the saucepan, then 1Kg of cooking wine, 500g of white vinegar, 1Kg of ginger and 2Kg of chive are added, boiling with strong fire, stirring is not stopped, the saucepan is prevented from sticking, surface foam and grease are scooped out, boiling is carried out for 30 minutes, then middle fire is changed for 30 minutes, the fish is fished out, the fish soup is filtered for standby, meat and bones are separated by a table knife, impurities such as fish heads and bones are removed, the separated fish meat is extruded and filtered by a 100-mesh screen, and broken bones and scurf impurities are removed by filling. Then putting the fish broth and water in a pot, wherein the ratio of the fish broth to the water is equal to 5:5, continuously decocting the fish broth with slow fire for 4 hours until the fish broth is thick and is milky white;
fourthly, finally, placing the materials into a stainless steel plate for cooling and solidification, wherein collagen fibers are crosslinked to form freezing at the temperature of less than or equal to 25 ℃, and after solidification, the materials are taken off the plate and cut into quantitative small blocks, vacuum packaging is carried out, and the materials are quickly frozen in a liquid nitrogen instant freezer and are instantly locked at the temperature of minus 196 ℃;
and fifthly, packaging, loading into a box body, and storing in a refrigeration house at the temperature of minus 18 ℃.
Comparative example 2
The eel collagen jelly production method comprises the following steps: firstly, selecting 500-800 g/strip of eel, namely, having strong appearance, white belly on the back, fat and tender hand feeling, no trauma, no deformity, no peculiar smell and no pathological live eel, sampling, checking that no medicine residue exists, no heavy metal exceeds standard, and hanging water in a temporary raising pond of a processing plant for 72 hours to fully drain baits and excreta and remove fishy smell of mud;
step two, raw material treatment, namely cutting open the live eels from the cut parts of the neck to the abdomen, removing viscera and gills, washing cleanly, and draining water for later use;
step three, processing products, namely taking a large-mouth steam interlayer saucepan, proportioning according to mass percentage, putting 70% of water and 30% of semi-finished fish processed in the step two into the saucepan, boiling with strong fire, turning over continuously to prevent sticking to the saucepan, scooping out surface foam and grease, boiling for 30 minutes, changing middle fire for 30 minutes, fishing out fish, filtering fish soup for later use, separating meat and bones with a table knife, removing impurities such as fish heads and bones, squeezing and flushing the separated fish with a 100-mesh screen, filtering, and fully removing broken bones and dander. Then putting the fish broth and water in a pot, wherein the ratio of the fish broth to the water is equal to 5:5, continuously decocting the fish broth with slow fire for 4 hours until the fish broth is thick and is milky white;
fourthly, finally, placing the materials into a stainless steel plate for cooling and solidification, wherein collagen fibers are crosslinked to form freezing at the temperature of less than or equal to 25 ℃, and after solidification, the materials are taken off the plate and cut into quantitative small blocks, vacuum packaging is carried out, and the materials are quickly frozen in a liquid nitrogen instant freezer and are instantly locked at the temperature of minus 196 ℃;
and fifthly, packaging, loading into a box body, and storing in a refrigeration house at the temperature of minus 18 ℃.
Sensory evaluation was performed on eel collagen freezers prepared in examples 1 to 3 and comparative examples 1 to 2;
the evaluation criteria are shown in Table 1.
TABLE 1
Wherein the scoring results are shown in Table 2
Table 2 scoring results table 2
The scoring results in table 2 show that the eel collagen jelly prepared in the embodiment 1-3 has good taste and high score, is easy to accept by consumers, and is easy to popularize.
Physical content detection of eel collagen jelly prepared in example 1 is shown in Table 3
TABLE 3 Table 3
As shown by the results in Table 3, the eel collagen jelly is rich in DHA and EPA, is beneficial to brain strengthening and intelligence improving, contains rich vitamin A, vitamin E and calcium, and has good effects of beautifying and health care when being eaten frequently.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (4)
1. A production method of eel collagen jelly is characterized by comprising the following steps: the specific method comprises the following steps: firstly, selecting 500-800 g/strip of eel, namely, having strong appearance, white belly on the back, fat and tender hand feeling, no trauma, no deformity, no peculiar smell and no pathological live eel, sampling, checking that no medicine residue exists, no heavy metal exceeds standard, and hanging water in a temporary raising pond of a processing plant for 72 hours to fully drain baits and excreta and remove fishy smell of mud;
step two, raw material treatment, namely cutting and bleeding from the neck of a live eel, aiming at removing fishy smell, enabling meat quality to be white and tender, flushing and draining blood, soaking in 10% saline solution for 10 minutes, separating mucus on the surface of the fish body, aiming at removing fishy smell, enabling later-stage products to be clear and transparent without impurities, repeatedly flushing the products with clear water, cutting the products from the cut part of the neck to the belly, flushing the products to remove viscera and gills, and draining water for later use;
step three, processing the product, namely taking a large-mouth steam interlayer saucepan, proportioning according to the mass percentage, wherein 70% of water is added into the saucepan in proportion of 30% of the semi-finished fish processed in the step two, then adding cooking wine, white vinegar, ginger, chives and boiling with strong fire, turning over continuously, preventing from sticking to the saucepan, scooping out surface foam and grease, boiling for 30-40 minutes, changing the middle fire for 30-40 minutes, fishing out the fish, filtering the fish soup for standby, separating meat and bones by a table knife, removing impurities such as fish heads and bones, extruding and flushing the separated fish meat by a 100-mesh screen, and filtering to fully remove broken bones and dander impurities. Then placing the fish broth and water in a pot, wherein the ratio of the fish broth to the water is equal to 5:5, continuously decocting with slow fire for 4-5 hours until the fish broth is thick and milky;
preparing a series of products of original eel jelly, roasted eel jelly, fruit eel jelly, chocolate eel jelly, coconut milk eel jelly, red date and wolfberry eel jelly according to market demands, finally filling the products into a stainless steel tray for cooling and solidification, crosslinking collagen fibers to form a jelly when the temperature is less than or equal to 25 ℃, removing the collagen fibers from the tray after solidification, cutting the frozen products into quantitative small blocks, carrying out vacuum packaging, quickly freezing in a liquid nitrogen quick freezer, and instant fresh locking at the temperature of minus 196 ℃;
and fifthly, packaging, loading into a box body, and storing in a refrigeration house at the temperature of minus 18 ℃.
2. The method for producing eel collagen jelly according to claim 1, wherein: and in the second step, after the blood water is drained, the eels are soaked in 10% saline solution for 10-15 minutes, so that mucus on the surfaces of the eels is separated, and the fishy smell is further removed.
3. The method for producing eel collagen jelly according to claim 1, wherein: in the third step, the addition amount of the cooking wine is 0.5-1.5Kg, the addition amount of the white vinegar is 300-800g, the addition amount of the ginger is 0.8-1.2Kg, and the addition amount of the chives is 1.5-2Kg.
4. The method for producing eel collagen jelly according to claim 1, wherein: and step four, vacuum packaging, quick freezing in a liquid nitrogen quick freezer, and instant fresh locking at-196 ℃.
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