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Preparation technology of kabayaki unagi fillets

A preparation process, the technology of Kabayaki eel, is applied in the field of preparation technology of Kabayaki eel slices, which can solve the problems of complex preparation process, high production cost, and difficult operation, and achieve simple preparation process, weakened reaction, and good application effect Effect

Inactive Publication Date: 2017-09-22
ZHOUSHAN QISHENG AQUATIC PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Prior art, such as the Chinese invention patent with the authorized announcement number CN 102028256 B, discloses a preparation process of frozen roasted eel, which includes ice cooling, dissection, rinsing, skin roasting, meat roasting, steaming, calamari roasting, pre-cooling , quick-freezing, packaging, refrigeration, finished product warehousing and other steps, the prepared eel tastes delicious and unique, but the product has a strong fishy smell, and the preparation process is complicated, the operation is difficult, and the production cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation process of grilled eel slices. The method includes the following steps:

[0016] (1) Pretreatment of raw materials: select fresh eel, remove the scales, remove the head and tail of the fish in a straight cut method, remove the internal organs, remove the bones, and slice them. The quality of the fish fillet is about 60g. The pretreatment process avoids the impact of leftovers on the appearance and taste of the product; (2) Seasoning: Add seasonings to the edible bowl with eel slices, make the seasonings submerge the eel slices, and place the edible bowl in the refrigerator for 2.5h , Take out the edible bowl, place the eel slices on the drain rack to control the surface liquid of the eel slices. Among them, the ingredients and weight parts of the seasoning are: 6 parts white sugar, 2 parts refined salt, 5 parts ginger juice, 2 parts sake, 3 parts olive oil, 0.1 part lemon juice, 0.2 part miso paste, 0.1 part fennel powder , 110 parts of water. The seasoning...

Embodiment 2

[0018] A preparation process of grilled eel slices. The method includes the following steps:

[0019] 1) Pretreatment of raw materials: Choose eel that has been hydrolyzed at 3°C, remove heads, tails, viscera, bones, and slices. The fillet quality is about 60g. The pretreatment process avoids the impact of scraps on the appearance and taste of the product;

[0020] 2) Seasoning: Put the eel slices in the seasoning for 3 hours, and remove the liquid on the surface of the eel slices. Among them, the ingredients and weight parts of the seasoning are: 7 parts white sugar, 2 parts refined salt, 6 parts ginger juice, 2 parts sake, 8 parts olive oil, 0.1 part lemon juice, 0.1 part miso paste, 0.2 part fennel powder , 110 parts of water. The seasoning prepared by the invention imparts a unique taste to the eel slices, and has more protein, fat, carbohydrates, vitamin B1 and other substances in itself, which enriches the nutrition of the Kabayaki product and improves the value of the prep...

Embodiment 3

[0025] A preparation process of grilled eel slices. The method includes the following steps:

[0026] 1) The pretreatment of raw materials: use fresh thawed eel, remove the head, tail, viscera, bone, and slice. The quality of the fish fillet is about 60g. The pretreatment process avoids the impact of scraps on the appearance and taste of the product;

[0027] 2) Seasoning: Put the eel slices in the seasoning for 3.5 hours, and remove the liquid on the surface of the eel slices. Among them, the ingredients and weight parts of the seasoning are: 8 parts white sugar, 3 parts refined salt, 6 parts ginger juice, 3 parts sake, 8 parts olive oil, 0.2 parts lemon juice, 0.2 parts miso paste, 0.2 parts fennel powder , 120 parts of water. The seasoning prepared by the invention imparts a unique taste to the eel slices, and has more protein, fat, carbohydrates, vitamin B1 and other substances in itself, which enriches the nutrition of the Kabayaki product and improves the value of the prepa...

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PUM

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Abstract

The invention discloses a preparation technology of kabayaki unagi fillets. The preparation technology of the kabayaki unagi fillets comprises the following steps: pretreatment of raw materials, seasoning, coating, roasting with soy sauce and post-treatment. The preparation technology has the beneficial effects that the unagi fillets prepared by roasting with the soy sauce has bright yellow color, the flavor is unique, the taste is fresh and pure, the mouthfeel is tender, and the sensory quality is good; a film formed by chitosan with good film performance on the surfaces of the unagi fillets weakens the reaction of unsaturated fatty acid with outside oxygen during a burning process, alleviates the oxidative rancidity of fat; added bioactive peptides neutralize sub-oxidation products with fishy smell, and greatly dilute the fishy smell of the unagi fillets.

Description

Technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a preparation process of kombu eel slices. Background technique [0002] Eel, also known in the locality: white eel, white eel, river eel, eel, eel, which contains balanced protein and minerals, has a good skin care and beauty effect. Moreover, the lipids contained in eels are high-quality fats that clean the blood, reduce blood lipids and prevent arteriosclerosis. Eel is rich in a variety of nutrients, has the effects of nourishing deficiency and nourishing blood, removing dampness, and anti-tuberculosis. It is a good nutrient for patients with chronic illness, weakness, anemia, tuberculosis and other patients. The eel contains a rare xihe lock protein, which has a good function of strengthening the kidney and is a health food for young couples, middle-aged and elderly people. Eel is a calcium-rich aquatic product. Regular consumption can increase the blood calci...

Claims

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Application Information

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IPC IPC(8): A23L17/10
CPCA23L17/10A23V2002/00A23V2250/511A23V2250/55
Inventor 郭家忠李光燮
Owner ZHOUSHAN QISHENG AQUATIC PROD
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