Dried salted marine eel treatment process

Abstract

The invention relates to the technical field of aquatic product processing, and in particular relates to a dried salted marine eel treatment process which comprises the following steps of: (1) carrying out pretreatment; (2) pickling; (3) drying in cold air at a low temperature; (4) improving the fragrance in hot air at a high temperature; and (5) packaging, wherein the step of carrying out pretreatment specifically comprises the following steps of: removing the head, the tail, the gill and the viscus of fresh marine eel, subsequently splitting along chine, scrubbing the whole body of the marine eel by using a mucus remover which is prepared by mixing salt, starch and ground pepper, so as to remove the mucus on the skin of the marine eel, and the mucus remover is shown in the specification; and the step of pickling specifically comprises the following steps of: soaking the marine eel after the pretreatment into a pickling liquid which is prepared by mixing 3-5% of trehalose, 5-10% of salt, 0.2-0.5% of sodium succinate, 0.2-0.5% of carapace and the balance of purple perilla water, pickling for 30-60 minutes under a vacuum condition, and subsequently taking out and draining off so as to obtain the dried salted marine eel. By utilizing the process, the time for soaking and pickling is greatly shortened, the original nutrition facts of the marine eel are relatively completely maintained, and the finally prepared dried salted marine eel is moderate in salt degree, and is all good in taste, favor and sensory quality.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a salted eel processing technology. [0002] Background technique [0003] Conger eel has thick meat, fine quality, delicious taste and rich nutrition, and plays an important role in marine fishery. In addition to being eaten fresh, conger eels are often made into dried products such as salted eel or light eel for the convenience of preservation and consumption. Among them, the salted eel is very popular in the coastal areas due to its unique flavor and long storage time. The traditional salted eel is made of conger eel, which is pickled and air-dried. The pickling methods of conger eel are usually divided into: (1) Dry pickling, that is, directly curing conger eel with dry salt Pickling; (2) Wet pickling, that is, immersing the conger eel in a pre-prepared salt solution. After infiltration and diffusion, the water in the conger eel decreases and the salt co...

AI Technical Summary

Problems solved by technology

The traditional salted eel is made of conger eel, which is pickled and air-dried. The pickling methods of conger eel are usually divided into: (1) Dry pickling, that is, directly curing conger eel with dry salt Pickling; (2) Wet pickling, that is, immersing the conger eel in a pre-prepared salt solution. After infiltration and diffusion, the water in the conger eel decreases and the salt content increases, which plays the role of pickling. The loss of nutrients in the eel is small, and the taste is fast, but it is easy to cause uneven salt consumption in each part, so that the salty and lightness of each part of the final salted eel is uneven. Although wet pickling can make each part of the salted eel salty It is relatively uniform, but the taste is slow, and it needs to be soaked for a long time, and part of the nutrients in the conger eel will dissolve in water, which cannot completely maintain the original nutrients of the conger eel

In order to prolong the shelf life of traditional salted eels, a large amount of salt is added during pickling, which will not only lead to the problem of excessive salt content in salted eels, which is not conducive to human health, but also lead to loose tissue and loose meat quality of salted eels , there is obvious minced meat, and the taste and flavor are poor. In addition, the current air-drying method of conger eels is usually to directly dry the marinated conger eels or to dry them naturally. Not only the speed is slow, but the drying speed of each part of the conger eels Inconsistent, and directly air-drying the conger eel will easily cause oxidative discoloration of the meat and skin of the conger eel, which will affect the sensory indicators of the salted eel

[0004] Authorized announcement number CN101496615B, authorized announcement number 2011.12.21, a Chinese patent titled a smoked eel processing method discloses a method for pickling and air-drying eels. The method of soaking in salt water under pressure, that is, wet pickling, still suffers from the slow taste and needs to be soaked for a long time, and part of the nutrients in the conger eel will dissolve in water, which cannot completely maintain the original nutrients of the conger eel. However, air-drying is to directly hang the eel in the smoking furnace and use a fan for mechanical air-drying. Direct air-drying of the eel will easily cause oxidative discoloration of the meat and skin of the eel.