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Preparation process of barbecued eel shreds

A preparation process, the technology of Kabayaki eel, is applied in the direction of preserving meat/fish with a coating protective layer, food preservation, and food ingredients as taste improvers, etc. It can solve the problems of complex preparation process, difficult operation, and high production cost. The preparation method is simple, the application effect is good, and the effect of weakening the reaction is achieved

Inactive Publication Date: 2017-11-24
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

[0017] A kind of kabayaki shredded eel preparation process, described method comprises the following steps:

[0018] (1) Milling: select fresh eels, remove scales, remove fish heads and tails with a straight cut, remove internal organs, remove bones, cut into uniform small pieces, send them to a meat grinder and grind them, and then send them to the meat grinder. Grinding with a bone grinder, the minced fish meat should meet the requirements of being smooth and bone-free. The pretreatment process avoids the impact of leftovers on the appearance and taste of the product; (2) Formulation: add 5 parts of minced fish, 2 parts of sweet potato starch, 1 part of edible salt and 3 parts of water into the dough mixer, stir for 8 minutes, and form a dough. In a uniform paste state, take it out to a special stainless steel plate, and knead it repeatedly for 20 minutes until it is kneaded into a dough. The addition of starch enhances the toughness of minced fish meat, making the shredded...

Embodiment 2

[0020] A kind of kabayaki shredded eel preparation process, described method comprises the following steps:

[0021] 1) Milling: select fresh eels, remove fish head, fish tail, viscera, remove bones, grind them with a meat grinder, and then transfer them to a bone grinder for fine grinding. The pretreatment process avoids the impact of leftovers on the appearance and taste of the product;

[0022] 2) Formulation: Add 6 parts of minced fish, 3 parts of sweet potato starch, 2 parts of edible salt and 4 parts of water into the dough mixer, stir evenly to form a paste, take it out on a special stainless steel plate, and knead repeatedly until it is kneaded Form into a powder. The addition of starch enhances the toughness of minced fish meat, making the eel shreds prepared more stable and not easy to loosen, and endows the eel shreds with a bright yellow appearance in the subsequent Kabayaki process;

[0023] 3) Rolling and shredding: move the dough into the automatic rolling mac...

Embodiment 3

[0029] A kind of kabayaki shredded eel preparation process, described method comprises the following steps:

[0030] 1) Milling: Choose fresh eels or eels that have been thawed in running water at 3°C, remove fish heads, fish tails, viscera, remove bones, grind them with a meat grinder, and then transfer them to a bone grinder to grind them finely. The pretreatment process avoids the impact of leftovers on the appearance and taste of the product;

[0031] 2) Formulation: Add 10 parts of fish mince, 5 parts of sweet potato starch, 3 parts of edible salt and 6 parts of water into the dough mixer, stir evenly to form a paste, take it out on a special stainless steel plate, and knead repeatedly until it is kneaded Form into a powder. The addition of starch enhances the toughness of minced fish meat, making the eel shreds prepared more stable and not easy to loosen, and gives the eel shreds a bright yellow appearance during the subsequent Kabayaki process;

[0032] 3) Rolling and...

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PUM

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Abstract

The invention discloses a preparation process of barbecued eel shreds. The preparation process comprises the following steps: preparing minced meat, making dough, rolling into skin, shredding, seasoning, coating, barbecuing, and performing post treatment. The preparation process has the beneficial effects as follows: the barbecued eel shreds are bright yellow in color, unique in flavor, fresh and pure in taste, tender in mouth feel and good in sensory quality; chitosan with a good film property forms films on the surfaces of the eel shreds, so that a reaction of unsaturated fatty acids and oxygen in the barbecuing process is reduced and oxidative rancidity of fat is alleviated; added short peptide neutralizes a secondary oxidation product with a fishy smell, so that the fishy smell of the eel shreds is greatly weakened.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a preparation process of Kabayaki shredded eel. Background technique [0002] Eel, also known as: white eel, white eel, river eel, eel, green eel, contains protein and minerals in balance, and has good skin care and beauty effects. Moreover, the lipid contained in the eel is a high-quality fat for cleaning the blood, which can reduce blood fat and prevent arteriosclerosis. Eel is rich in a variety of nutrients, which have the functions of tonifying deficiency and nourishing blood, removing dampness, and anti-tuberculosis. It is a good nutrient for patients with chronic illness, weakness, anemia, and tuberculosis. Eel contains a very rare Xihe Locke protein, which has a good effect of strengthening essence and 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L29/00A23B4/10A23L3/3562A23L3/3526A23L3/3508
CPCA23B4/10A23L3/3508A23L3/3526A23L3/3562A23L17/70A23L29/00A23L29/045A23V2002/00A23V2200/14A23V2250/5118A23V2250/1614A23V2250/18A23V2250/032A23V2250/55A23V2250/511A23V2300/20Y02A40/90
Inventor 郭家忠李光燮
Owner ZHOUSHAN QISHENG AQUATIC PROD
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