CN106912837A - A kind of eel food-processing method - Google Patents
A kind of eel food-processing method Download PDFInfo
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- CN106912837A CN106912837A CN201710106141.5A CN201710106141A CN106912837A CN 106912837 A CN106912837 A CN 106912837A CN 201710106141 A CN201710106141 A CN 201710106141A CN 106912837 A CN106912837 A CN 106912837A
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- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 238000001514 detection method Methods 0.000 claims abstract description 21
- 235000015067 sauces Nutrition 0.000 claims abstract description 21
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 229910052751 metal Inorganic materials 0.000 claims abstract description 11
- 239000002184 metal Substances 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 45
- 239000007788 liquid Substances 0.000 claims description 30
- 238000005554 pickling Methods 0.000 claims description 24
- 235000000346 sugar Nutrition 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 14
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 229910052791 calcium Inorganic materials 0.000 claims description 6
- 239000011575 calcium Substances 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 241001330002 Bambuseae Species 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- BPQQTUXANYXVAA-UHFFFAOYSA-N Orthosilicate Chemical compound [O-][Si]([O-])([O-])[O-] BPQQTUXANYXVAA-UHFFFAOYSA-N 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 229910021529 ammonia Inorganic materials 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 235000021168 barbecue Nutrition 0.000 claims description 5
- 239000003610 charcoal Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 5
- 230000005059 dormancy Effects 0.000 claims description 5
- 239000007789 gas Substances 0.000 claims description 5
- 229910052742 iron Inorganic materials 0.000 claims description 5
- 239000010813 municipal solid waste Substances 0.000 claims description 5
- 229910052760 oxygen Inorganic materials 0.000 claims description 5
- 239000001301 oxygen Substances 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 230000007306 turnover Effects 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 230000002860 competitive effect Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 230000001550 time effect Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000252082 Anguilla anguilla Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
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- 239000013049 sediment Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of eel food-processing method, comprises the following steps：Temporarily support, ice dusk, cut open kill, clean, seasoning is pickled, string eel, baking, boiling, dip in sauce, Pu burning, quick-frozen, packaging, metal detection, storage.Roast eel product design prepared by the present invention out is attractive in appearance, and uniform color is in good taste with spiceleaf taste, commercially more competitive.Meanwhile, present invention baking is easy to operate, safety, and baking temperature is easily controlled；Using high-temperature baking, process time is saved, bactericidal effect is can reach again, and roast eel product nutritional ingredient will not be lost in.
Description
Technical field
The present invention relates to a kind of processing method of aquatic livestock, more particularly to a kind of eel food-processing method.
Background technology
Eel is rich in multiple nutritional components, is prolonged illness, weakness, anaemia, lung the effects such as with qi-restoratives blood-nourishing, clearing damp, anti-consumptive disease
The good nutrition product of the patients such as tuberculosis.Contain a kind of very rare Lip river gram, Xihe River albumen in common eel body, with good strong able-bodied
Effect of kidney, is young couple, the health food of the elderly.Eel is, rich in calcareous aquatic products, often to eat, and can make blood calcium
Value increased, and make in vigorous health.The liver of eel contains abundant vitamin A, is the excellent food of yctalopia people.Due to people's life
The quickening of speed living, the demand to the instant product of eel increasingly increases.
The content of the invention
In order to solve the above-mentioned technical problem, the present invention seeks to：A kind of eel food-processing method, obtained roast eel are provided
Meat quality of fish is delicious, special taste.
The technical solution adopted in the present invention is：A kind of eel food-processing method, comprises the following steps：
（1）Temporarily support：Eel to be placed on temporarily support is carried out temporarily, 12 hours, and temporarily foster water temperature is 25 DEG C -28 DEG C, the PH of water body
It is 7.2-8.0 to be worth, and the dissolved oxygen amount of water body is 8-12 mg/litres, and the ratio of silicate and calcium is 1 in water body:3.5, ammonia in water body
Content is 0.6-1.5 grams/cubic metre, and iron is 0.01-0.1 grams/cubic metre in water body；
（2）Ice dusk：By the eel of step 1 be put into ice dusk machine in, add frozen water, control temperature at 4 DEG C -7 DEG C, be slowly stirred to
Eel dusk dormancy state, and be fitted into Turnover Box；
（3）Cut open and kill：The mode of killing is cutd open for the back of the body without a head is opened, and is boned, is removed internal organ, removes fin；
（4）Cleaning：Stirring and washing, understands blood and field trash；
（5）Seasoning is pickled：By step（4）In eel be put into pickling liquid and carry out the pickled treatment of 60-90min seasonings, the temperature for the treatment of
Spend is 25 DEG C -45 DEG C；
（6）String eel：By step（5）In eel place stringer in carry out treatment in tandem；
（7）Baking：Temperature is 140 DEG C -160 DEG C；Time：2-3min；
（8）Boiling：Boiling temperature is 100-120 DEG C, and digestion time is 4-6min；
（8）Dip in sauce：By step（8）Product place to dip in carry out in sauce device and dip in sauce treatment, the wherein temperature of sauce liquid is 40 DEG C -50
DEG C, process time is 3-6min；
（10）Pu is burnt：It is combined using roasting to be roasted with bamboo charcoal with gas, the temperature of barbecue is 80 DEG C -90 DEG C, and the time is 6min；
（11）It is quick-frozen：Using double helix refrigerator, it is ensured that space temperature is subzero 33 DEG C -45 DEG C；
（12）Packaging, metal detection, storage：Foreign bodies detection is carried out by metal detection device immediately after packaging, the product after detection
Product are pulled up a horse and are put into freezer preservation.
Further, the percentage by weight of edible salt and water is 25~35% in described pickling liquid, raw material with it is salted
The weight ratio of stain liquid is 1.5: 1.
Further, monosodium glutamate, sugar, cooking wine, converted starch and soy sauce can also be added in described pickling liquid, wherein more than
The percentage composition that various flavorings account for salt pickling liquid reclaimed water weight is respectively：Monosodium glutamate 0.2~0.5%, sugar 0.5~2%, cooking wine
2~6%, converted starch 0.2-0.6%, soy sauce 2-10%.
Further, described sugar is white granulated sugar and brown sugar by 1: 1.5 mixing.
Using processing technology of the invention, the eel food good appearance prepared, uniform color, with spiceleaf taste,
It is in good taste, it is commercially more competitive.Meanwhile, easy to operate, safety is toasted, baking temperature is easily controlled；Using high temperature
Baking, saves process time, and bactericidal effect is can reach again, and roast eel product nutritional ingredient will not be lost in.
Specific embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, the present invention is carried out further below
Describe in detail.It should be appreciated that specific embodiment described herein is only used to explain the present invention, it is not used to limit this hair
It is bright.
Embodiment 1：
A kind of eel food-processing method, comprises the following steps：
（1）Temporarily support：Eel to be placed on temporarily support is carried out temporarily, 12 hours, and temporarily foster water temperature is:28 DEG C, the pH value of water body is
8.0, the dissolved oxygen amount of water body is 12 mg/litres, and the ratio of silicate and calcium is 1 in water body:3.5, ammonia content is 1.5 in water body
Gram/cubic metre, iron is 0.01 gram/cubic metre in water body；
（2）Ice dusk：The eel of step 1 is put into ice dusk machine, frozen water is added, control temperature is slowly stirred to eel at 4 DEG C
Confused dormancy state, and be fitted into Turnover Box；
（3）Cut open and kill：The mode of killing is cutd open for the back of the body without a head is opened, and is boned, is removed internal organ, removes fin；
（4）Cleaning：Stirring and washing, understands blood and field trash；
（5）Seasoning is pickled：By step（4）In eel be put into pickling liquid and carry out the pickled treatment of 90min seasonings, the temperature for the treatment of is
45℃；
（6）String eel：By step（5）In eel place stringer in carry out treatment in tandem；
（7）Baking：Temperature is 160 DEG C；Time：3min；
（8）Boiling：Boiling temperature is 120 DEG C, and digestion time is 6min；
（8）Dip in sauce：By step（8）Product place to dip in carry out in sauce device and dip in sauce treatment, the wherein temperature of sauce liquid is 50 DEG C, place
The reason time is 6min；
（10）Pu is burnt：It is combined using roasting to be roasted with bamboo charcoal with gas, the temperature of barbecue is 90 DEG C, and the time is 6min；
（11）It is quick-frozen：Using double helix refrigerator, it is ensured that space temperature is subzero 45 DEG C；
（12）Packaging, metal detection, storage：Foreign bodies detection is carried out by metal detection device immediately after packaging, the product after detection
Product are pulled up a horse and are put into freezer preservation.
Further, the percentage by weight of edible salt and water is 35% in described pickling liquid, raw material and salt pickling liquid
Weight ratio is 1.5: 1.
Further, monosodium glutamate, sugar, cooking wine, converted starch and soy sauce can also be added in described pickling liquid, wherein more than
The percentage composition that various flavorings account for salt pickling liquid reclaimed water weight is respectively：The % of monosodium glutamate 0.2, the sugar 2%, % of cooking wine 2, converted starch
0.2%th, soy sauce 2%.
Further, described sugar is white granulated sugar and brown sugar by 1: 1.5 mixing.
Embodiment 2：
A kind of eel food-processing method, comprises the following steps：
（1）Temporarily support：Eel to be placed on temporarily support is carried out temporarily, 12 hours, and temporarily foster water temperature is:28 DEG C, the pH value of water body is
8.0, the dissolved oxygen amount of water body is 12 mg/litres, and the ratio of silicate and calcium is 1 in water body:3.5, ammonia content is 1.5 in water body
Gram/cubic metre, iron is 0.01 gram/cubic metre in water body；
（2）Ice dusk：The eel of step 1 is put into ice dusk machine, frozen water is added, control temperature is slowly stirred to eel at 7 DEG C
Confused dormancy state, and be fitted into Turnover Box；
（3）Cut open and kill：The mode of killing is cutd open for the back of the body without a head is opened, and is boned, is removed internal organ, removes fin；
（4）Cleaning：Stirring and washing, understands blood and field trash；
（5）Seasoning is pickled：By step（4）In eel be put into pickling liquid and carry out the pickled treatment of 90min seasonings, the temperature for the treatment of is
48℃；
（6）String eel：By step（5）In eel place stringer in carry out treatment in tandem；
（7）Baking：Temperature is 150 DEG C；Time：3min；
（8）Boiling：Boiling temperature is 115 DEG C, and digestion time is 6min；
（8）Dip in sauce：By step（8）Product place to dip in carry out in sauce device and dip in sauce treatment, the wherein temperature of sauce liquid is 45 DEG C, place
The reason time is 6min；
（10）Pu is burnt：It is combined using roasting to be roasted with bamboo charcoal with gas, the temperature of barbecue is 85 DEG C, and the time is 6min；
（11）It is quick-frozen：Using double helix refrigerator, it is ensured that space temperature is subzero 38 DEG C；
（12）Packaging, metal detection, storage：Foreign bodies detection is carried out by metal detection device immediately after packaging, the product after detection
Product are pulled up a horse and are put into freezer preservation.
Further, the percentage by weight of edible salt and water is 35% in described pickling liquid, raw material and salt pickling liquid
Weight ratio is 1.5: 1.
Further, monosodium glutamate, sugar, cooking wine, converted starch and soy sauce can also be added in described pickling liquid, wherein more than
The percentage composition that various flavorings account for salt pickling liquid reclaimed water weight is respectively：Monosodium glutamate 0.5%, sugared 0.5 %, cooking wine 6%, denaturation are formed sediment
Powder 0.6%, soy sauce 10%.
Embodiment 3:
A kind of eel food-processing method, comprises the following steps：
（1）Temporarily support：Eel to be placed on temporarily support is carried out temporarily, and 12 hours, temporarily foster water temperature was 25 DEG C, and the pH value of water body is
7.2, the dissolved oxygen amount of water body is 8 mg/litres, and the ratio of silicate and calcium is 1 in water body:3.5, in water body ammonia content be 0.6 gram/
Cubic meter, iron is 0.01 gram/cubic metre in water body；
（2）Ice dusk：The eel of step 1 is put into ice dusk machine, frozen water is added, control temperature is slowly stirred to eel at 5 DEG C
Confused dormancy state, and be fitted into Turnover Box；
（3）Cut open and kill：The mode of killing is cutd open for the back of the body without a head is opened, and is boned, is removed internal organ, removes fin；
（4）Cleaning：Stirring and washing, understands blood and field trash；
（5）Seasoning is pickled：By step（4）In eel be put into pickling liquid and carry out the pickled treatment of 60min seasonings, the temperature for the treatment of is
25℃；
（6）String eel：By step（5）In eel place stringer in carry out treatment in tandem；
（7）Baking：Temperature is 140 DEG C；Time：2-3min；
（8）Boiling：Boiling temperature is 100 DEG C, and digestion time is 4-6min；
（8）Dip in sauce：By step（8）Product place to dip in carry out in sauce device and dip in sauce treatment, the wherein temperature of sauce liquid is 40 DEG C, place
The reason time is 3min；
（10）Pu is burnt：It is combined using roasting to be roasted with bamboo charcoal with gas, the temperature of barbecue is 80 DEG C, and the time is 6min；
（11）It is quick-frozen：Using double helix refrigerator, it is ensured that space temperature is subzero 33 DEG C；
（12）Packaging, metal detection, storage：Foreign bodies detection is carried out by metal detection device immediately after packaging, the product after detection
Product are pulled up a horse and are put into freezer preservation.
Further, edible salt and the percentage by weight of water are 25 in described pickling liquid, the weight of raw material and salt pickling liquid
Amount is than being 1.5: 1.
Further, monosodium glutamate, sugar, cooking wine, converted starch and soy sauce can also be added in described pickling liquid, wherein more than
The percentage composition that various flavorings account for salt pickling liquid reclaimed water weight is respectively：The % of monosodium glutamate 0.2, the sugar 2%, % of cooking wine 2, converted starch
0.2%th, soy sauce 2%.
Further, described sugar is white granulated sugar and brown sugar by 1: 1.5 mixing.
Using processing technology of the invention, the eel food good appearance prepared, uniform color, with spiceleaf taste,
It is in good taste, it is commercially more competitive.Meanwhile, easy to operate, safety is toasted, baking temperature is easily controlled；Using high temperature
Baking, saves process time, and bactericidal effect is can reach again, and roast eel product nutritional ingredient will not be lost in.
The above embodiments merely illustrate the technical concept and features of the present invention, its object is to allow person skilled in the art
Scholar will appreciate that present disclosure and implement according to this that it is not intended to limit the scope of the present invention.It is all according to the present invention
The equivalent change or modification that Spirit Essence is made, should all be included within the scope of the present invention.
Claims (4)
1. a kind of eel food-processing method, it is characterised in that comprise the following steps：
Temporarily support：Eel to be placed on temporarily support is carried out temporarily, and 12 hours, temporarily foster water temperature was 25 DEG C -28 DEG C, and the pH value of water body is
7.2-8.0, the dissolved oxygen amount of water body is 8-12 mg/litres, and the ratio of silicate and calcium is 1 in water body:3.5, ammonia content in water body
It it is 0.6-1.5 grams/cubic metre, iron is 0.01-0.1 grams/cubic metre in water body；
Ice dusk：The eel of step 1 is put into ice dusk machine, frozen water is added, control temperature is slowly stirred to eel at 4 DEG C -7 DEG C
Fish dusk dormancy state, and be fitted into Turnover Box；
Cut open and kill：The mode of killing is cutd open for the back of the body without a head is opened, and is boned, is removed internal organ, removes fin；
Cleaning：Stirring and washing, understands blood and field trash；
Seasoning is pickled：By step（4）In eel be put into pickling liquid and carry out the pickled treatment of 60-90min seasonings, the temperature for the treatment of is
25℃-45℃；
String eel：By step（5）In eel place stringer in carry out treatment in tandem；
Baking：Temperature is 140 DEG C -160 DEG C；Time：2-3min；
Boiling：Boiling temperature is 100-120 DEG C, and digestion time is 4-6min；
Dip in sauce：By step（8）Product place to dip in carry out in sauce device and dip in sauce treatment, the wherein temperature of sauce liquid is 40 DEG C -50 DEG C,
Process time is 3-6min；
Pu is burnt：It is combined using roasting to be roasted with bamboo charcoal with gas, the temperature of barbecue is 80 DEG C -90 DEG C, and the time is 6min；
It is quick-frozen：Using double helix refrigerator, it is ensured that space temperature is subzero 33 DEG C -45 DEG C；
Packaging, metal detection, storage：Foreign bodies detection is carried out by metal detection device immediately after packaging, the product after detection stands
Horse is put into freezer preservation.
2. a kind of eel food-processing method according to claim 1, it is characterised in that edible salt in described pickling liquid
It is 25~35% with the percentage by weight of water, raw material is 1.5: 1 with the weight ratio of salt pickling liquid.
3. a kind of eel food-processing method according to claim 2, it is characterised in that can be with described pickling liquid
Monosodium glutamate, sugar, cooking wine, converted starch and soy sauce are added, wherein the percentage that any of the above flavoring accounts for salt pickling liquid reclaimed water weight contains
Amount is respectively：Monosodium glutamate 0.2~0.5%, sugar 0.5~2%, cooking wine 2~6%, converted starch 0.2-0.6%, soy sauce 2-10%.
4. a kind of eel food-processing method according to claim 3, it is characterised in that described sugar is white granulated sugar and red
Sugar is by 1: 1.5 mixing.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936407A (en) * | 2018-06-27 | 2018-12-07 | 福州捷丰海珍品开发有限公司 | A kind of Pu burning preparation process of bamboo stick roast eel string |
| CN108936409A (en) * | 2018-06-27 | 2018-12-07 | 福州捷丰海珍品开发有限公司 | A kind of quick-frozen roast eel processing method of spicy fennel taste |
| CN108936406A (en) * | 2018-06-27 | 2018-12-07 | 福州捷丰海珍品开发有限公司 | A kind of quick-frozen sea eel string slice processing method |
| CN110463628A (en) * | 2019-09-03 | 2019-11-19 | 福建福铭食品有限公司 | A kind of preparation method of Broiled River Eel |
| CN110692694A (en) * | 2019-10-17 | 2020-01-17 | 成都市海光食品有限公司 | Cleaning treatment method in eel processing |
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| CN102028256A (en) * | 2010-08-31 | 2011-04-27 | 福建省东山县海魁水产集团有限公司 | Process for preparing frozen roasted eel |
| CN102160657A (en) * | 2011-03-01 | 2011-08-24 | 福建福铭食品有限公司 | Processing technique of quick-freezing roasted eels with bay leaf flavor |
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2017
- 2017-02-27 CN CN201710106141.5A patent/CN106912837A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102028256A (en) * | 2010-08-31 | 2011-04-27 | 福建省东山县海魁水产集团有限公司 | Process for preparing frozen roasted eel |
| CN102160657A (en) * | 2011-03-01 | 2011-08-24 | 福建福铭食品有限公司 | Processing technique of quick-freezing roasted eels with bay leaf flavor |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936407A (en) * | 2018-06-27 | 2018-12-07 | 福州捷丰海珍品开发有限公司 | A kind of Pu burning preparation process of bamboo stick roast eel string |
| CN108936409A (en) * | 2018-06-27 | 2018-12-07 | 福州捷丰海珍品开发有限公司 | A kind of quick-frozen roast eel processing method of spicy fennel taste |
| CN108936406A (en) * | 2018-06-27 | 2018-12-07 | 福州捷丰海珍品开发有限公司 | A kind of quick-frozen sea eel string slice processing method |
| CN110463628A (en) * | 2019-09-03 | 2019-11-19 | 福建福铭食品有限公司 | A kind of preparation method of Broiled River Eel |
| CN110692694A (en) * | 2019-10-17 | 2020-01-17 | 成都市海光食品有限公司 | Cleaning treatment method in eel processing |
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