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Preparation method of dried eel floss

A technology of eel meat and eel, which is applied in the field of eel floss and its preparation, to achieve the effects of long shelf life, low production cost and easy transportation

Inactive Publication Date: 2017-12-01
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Some existing manufacturers make meat floss from tuna, grass carp, etc., but there is no meat floss that uses eel as the main raw material.

Method used

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  • Preparation method of dried eel floss
  • Preparation method of dried eel floss
  • Preparation method of dried eel floss

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of preparation method of eel meat floss of the present embodiment mainly explores the influence of tenderizing, dehydration and sterilization on the mouthfeel and flavor of preparing eel meat floss by traditional methods, and its preparation method comprises the following steps:

[0038] (1) Ice faint: put the fresh eel in the freezing tank, add ice water and stir quickly until the eel faints;

[0039](2) Dissection: the frozen eel is cross-cut from the side of the neck, the head, viscera, fins, bones, skin and tail are removed, cleaned with water, and the eel meat is cut into filaments and placed;

[0040] (3) Tenderization: soak the shredded eel meat in 8-15 parts of fine salt and 3-5 parts of vinegar for 1 hour;

[0041] (4) Pickling: soak the shredded eel meat in the treatment solution for 3-4 hours, then add it to the pickling solution and marinate for 4-5 hours after soaking;

[0042] Treating and marinating the fish meat can effectively remove the fishy s...

Embodiment 2

[0050] The preparation method of a kind of eel meat floss of this embodiment mainly explores the difference in taste and flavor of eel meat floss processed into eel meat floss by using chia fruit juice for tenderization, traditional dehydration and sterilization. The difference from Example 1 lies in step (3), All the other are consistent with embodiment 1. Step (3) Tenderization: Put fresh kiwi fruit into a juicer to squeeze into kiwi juice, and then put shredded eel meat in the kiwi juice for 2-3 hours;

[0051] Evaluate the product according to the sensory evaluation criteria shown in Table 1, figure 2 It is the sensory evaluation chart of the eel floss of this preparation method.

Embodiment 3

[0053] The preparation method of a kind of eel meat floss of this embodiment mainly explores the difference in mouthfeel and flavor of eel meat floss processed into eel meat floss by using chia fruit juice for tenderization, microwave drying and dehydration, and sterilization by traditional methods. The difference from Example 2 lies in the step (6 ), the rest are consistent with Example 2. Step (6) dehydration: heating and dehydrating the cooked shredded eel meat with microwaves, with a power of 850-950W and a frequency of 700-800MHz, heating for 30min, and dehydration until the water content of the shredded eel meat is 30%-35%;

[0054] Evaluate the product according to the sensory evaluation criteria shown in Table 1, image 3 It is the sensory evaluation chart of the eel floss of this preparation method. It can be seen from the figure that microwave drying can not only save drying time, but also improve the color of the product accordingly.

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Abstract

The invention discloses a preparation method of dried eel floss. The dried eel floss comprises the following raw materials of 25-40 parts of eel meat, 3-5 parts of kiwi fruits, 8-20 parts of vegetable oil, 1-2 parts of sesame oil, 1-2 parts of star aniseeds, 0.5-1 parts of Chinese prickly ash, 3-7 parts of rice wine, 3-8 parts of granulated sugar, 3-5 parts of glucose, 1-4 parts of edible salt, 1-3 parts of a soy sauce, 3-5 parts of fresh ginger, 2-3 parts of scallions, 1-2 parts of chopped garlic, 2-3 parts of cooking wine, 1-2 parts of pepper powder, 1-2 parts of monosodium glutamate, 0.5-1 part of white sugar, 0.5-1 part of honey and 1-2 parts of five spice powder. The preparation method comprises the following steps of (1) cooling eels to enable the eels to faint; (2) killing the eels and cutting the eels; (3) performing tenderization; (4) performing preserving; (5) performing cooking; (6) performing dehydration; (7) performing mashing; (8) frying the floss; and (9) performing sterilization. The preparation and processing technology is simple, the problem that the eel meat is heavy in fishy smell is effectively solved, the prepared dried eel floss is delicious in taste, and the product diversity of the eel meat products is increased.

Description

technical field [0001] The invention relates to the technical field of marine aquatic product processing, in particular to eel floss and a preparation method thereof. Background technique [0002] Meat floss is a typical representative of traditional dried meat products in my country. Most of traditional meat floss is made of pork. It is made of lean meat through cooking, seasoning, frying, loosening, rubbing and other processes. It is sweet and crispy with unique flavor, rich in nutrition, easy to digest and eat. It is easy to carry, easy to store, and suitable for all ages. [0003] Fish floss is a nutritious and healthy food made from deep-sea fish and freshwater fish. It contains a variety of essential amino acids, vitamin B1, vitamin B2, niacin, calcium, phosphorus, iron and other inorganic salts needed by the human body. It can be eaten directly after any cooking is required. At the same time, compared with pork floss and beef floss, the fiber of fish floss is loose a...

Claims

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Application Information

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IPC IPC(8): A23L17/00
Inventor 石玉刚潘莹周昕石平华
Owner ZHEJIANG GONGSHANG UNIVERSITY
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