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Smoked eel

A eel and smoked technology, applied in meat/fish preservation, food science, food preservation, etc., can solve the problems of increasing product cost, affecting product quality, and oil spillage, so as to improve quality, reduce excessive production cost, The effect of less weight loss

Inactive Publication Date: 2009-07-29
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because, if the eel is processed into dry-cooked products, it is easy to cause problems such as oil spillage and excessive weight loss, which not only affects the quality of the product, but also increases the cost of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] After the eel is slaughtered, it is cleaned and marinated and then smoked or smoked to make the product have a typical smoked flavor. The moisture content of the product is 50%, the salt content is 2%, the fat content is 25%, and the protein content is 50%. was 23%. It is stored in frozen storage and needs to be cooked before eating.

Embodiment 2

[0017] After the eel is slaughtered, it is cleaned and marinated and then smoked or smoked to make the product have a typical smoked flavor. The product has a moisture content of 66%, a salt content of 0.5%, a fat content of 17.5%, and a protein content of It is 16%, and it is stored in frozen storage, and it needs to be matured before eating.

Embodiment 3

[0019] After the eel is slaughtered, it is cleaned and marinated, and the product has a typical smoked flavor by liquid smoking or smoking. The product has a moisture content of 58%, a salt content of 1.25%, a fat content of 21.25%, and a protein content of It is 19.5%. It is stored in frozen storage and needs to be matured before eating.

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PUM

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Abstract

The invention discloses a fish processing product, in particular a smoked eel product. The product is an eel processing product produced by taking fresh eels as a raw material, using a flavoring to cure after the killing, and performing smoking and packaging. The most typical characteristic of the product which is different from other smoked food is that the moisture content is high, the moisture content of a smoked raw eel frozen product is more than or equal to 50 percent, and the moisture content of a smoked cooked eel product is more than or equal to 45 percent, so the disadvantages of fat overflow and excessive weight loss of the eels caused by smoking dehydration can be overcome, the quality of products can be improved, and even the risk of overhigh production cost caused by weight loss can also be reduced.

Description

technical field [0001] The invention relates to a deep-processed eel product, in particular to a smoked eel with smoked flavor. Background technique [0002] Eel is one of the most important aquatic products in my country. At present, domestic eel processing products are single, and there are no other large eel processing products except grilled eel. This has caused the eel industry to be greatly affected by foreign markets (especially the Japanese market). Once foreign markets are curtailed by trade barriers and other political issues, eel sales, farming and processing benefits are drastically reduced. Therefore, research and development of new products and new processes, and development of suitable product forms that can expand exports and domestic sales are necessary ways to expand both domestic and foreign consumer markets and ensure the healthy development of the eel industry. [0003] Smoked food has a special flavor and is widely loved by people. The preparation of ...

Claims

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Application Information

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IPC IPC(8): A23B4/044A23L1/325A23L1/01
Inventor 倪辉陈申如杨远帆张其标肖安风李丽君胡阳卢珍华
Owner JIMEI UNIV
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