CN1296775A - Process for roasting sliced eel - Google Patents
Process for roasting sliced eel Download PDFInfo
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- CN1296775A CN1296775A CN99117236A CN99117236A CN1296775A CN 1296775 A CN1296775 A CN 1296775A CN 99117236 A CN99117236 A CN 99117236A CN 99117236 A CN99117236 A CN 99117236A CN 1296775 A CN1296775 A CN 1296775A
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Abstract
A process for roasting eel includes selecting raw material, raising the eel, freezing to make it faint, slicing, roasting skin surface, roasting eel meat surface, steaming, immersing in soy, baking, immersing in soy again, roasting top surface while smoking bottom surface, immersing in condiment, pre-cooling, quick freezing, packing and cold storage. Its advantage is unique taste.
Description
The present invention relates to a kind of technology of roasting sliced eel.
Adopt the technology of existing roasting sliced eel, the sliced eel taste that processes is not good enough.
The purpose of this invention is to provide a kind of technology of new roasting sliced eel, the eel of adopting this processes to come out is delicious, suitable taste as moderns.
In order to achieve the above object, technical scheme of the present invention is: at first, identify, satisfactory eel accepted by range estimation, examination method such as kill, store up at least 24 hours after; With frozen water with eel ice dusk, cut from the head kill, bloodletting, hank after the corresponding specification with the platform scale weighing; From ridge or abdominal incision, bone in flakes, the sliced eel of specification of the same race is come on the roast eel board; Earlier with surface up, flesh noodles down, and is roasting with gas above, roasting with the charcoal stove more than 1 below, after baking 3-5 minute; The above sliced eel of baking surface is turned over, make flesh noodles up, surface down, and is roasting with gas above, roasting with the charcoal stove more than 1 below, after baking 3-5 minute; Steamed 10-13 minute with steam, after it is cooked; With sliced eel all be immersed in soy sauce clear below, soak 15-35 after second; Toast flesh noodles after 5-6 minute with gas again; Clearly sliced eel is soaked 15-35 after second with soy sauce again; Roasting with gas more above, use the charcoal fire sootiness below, in the sootiness process, the eel animal oil is sprayed on the charcoal fire, make fire-cure sliced eel on the eel machine network chain of the oil smoke of its generation, the eel animal oil can not spray too much or overfrequency, in order to avoid produce the naked light burning, and make cigarette few, on the roast eel machine, be positioned at simultaneously and be provided with lid above the charcoal fire, too fast to prevent oil smoke volatilization, do not reach the effect of sootiness, and smoke fumigating time needs at 120-180 between second; Afterwards, soak 15-35 after second with condensed soy again; Use the cold air precooling again, after the cooling, the quick-frozen of having to go to the toilet at 45-60 minute again knot, make wherein temperature reach below-18 ℃ after; Be successively placed on the automatic grading machine, select different specifications by Different Weight, divide the specification carton package, the finished product that installs outer container is placed on the freezing Tibetan below-25 ℃.Soy sauce soaked clearly 20 seconds for the first time.Soy sauce soaked clearly 20 seconds for the second time.Smoked eel sheet 125 seconds.Condensed soy soaked 20 seconds.
The present invention's advantage compared with prior art is: the eel of adopting this explained hereafter to come out, and all different on local flavor and mouthfeel, a kind of special charcoal fire flavor is arranged, delicious, suitable taste as moderns.
Below in conjunction with embodiment the present invention is done further detailed description:
Embodiment one
At first, identify, satisfactory eel is accepted by range estimation, examination method such as kill, after storing up 24 hours, with frozen water with eel ice dusk, cut from the head kill, bloodletting, with the platform scale weighing corresponding specification of hanking, cut, bone in flakes again, the sliced eel of specification of the same race is come on the roast eel board from ridge, also can with bamboo let it be conspired to create string as required, with surface up, flesh noodles down, and is roasting with gas above, roasting with the charcoal fire of 2 charcoal stoves below, baking is after 4 minutes; With the above sliced eel of baking surface, turn over, make flesh noodles up, surface is down, and is roasting with gas above, and roasting with the charcoal fire of 1 charcoal stove below, baking is after 4 minutes; Steamed 10 minutes with steam, after it is cooked, with sliced eel all be immersed in soy sauce clear below, soak 20 seconds after; Again with after 4 fens kinds of gas baking flesh noodles, after clearly sliced eel being soaked 20 seconds with soy sauce again, roasting with gas above, below the charcoal fire sootiness, in the sootiness process, the eel animal oil is sprayed on the charcoal fire, make it produce oil smoke, with the sliced eel on the network chain on the sootiness roast eel machine, the eel animal oil can not spray too much or overfrequency, in order to avoid produce the naked light burning, and make cigarette few; While is positioned on the Broiled River Eel machine and is provided with lid above the charcoal fire, and is too fast to prevent the oil smoke volatilization, do not reach the effect of sootiness, and smoke fumigating time is 125 seconds; Afterwards, with condensed soy sliced eel is soaked 20 seconds again after; The cold air precooling is after the cooling; Freezed rapidly with 50 minutes again, make wherein temperature reach below-18 ℃ after; Be successively placed on the automatic grading machine, select different specifications by Different Weight, divide the specification carton package, the finished product that installs outer container is placed on the freezing Tibetan below-25 ℃.
Embodiment two
At first, identify, satisfactory eel accepted by range estimation, examination method such as kill, store up 30 hours after; Water is eel ice dusk, cut from the head kill, bloodletting, with the platform scale weighing corresponding specification of hanking; From abdominal incision, bone in flakes, the sliced eel of specification of the same race is come on the roast eel board, with surface up, flesh noodles down, and is roasting with gas above, bakes with the charcoal fire of 2 charcoal stoves below, after 5 fens kinds of baking; With the above sliced eel of baking surface, turn over, make flesh noodles up, surface is down, and is roasting with gas above, bakes with the charcoal fire of 2 charcoal stoves below, after 5 fens kinds of baking; Steam 13 fens kinds with steam, after it is cooked; With sliced eel all be immersed in soy sauce clear below, soak 35 seconds after; Again with after 6 fens kinds of gas baking flesh noodles; After soaking 35 seconds clearly with soy sauce again; Roasting with gas above, following charcoal fire sootiness in the sootiness process, is sprayed at the eel animal oil on the charcoal fire, make fire-cure sliced eel on the eel machine network chain of the oil smoke of its generation, the eel animal oil can not spray too much or overfrequency, in order to avoid produce the naked light burning, and make cigarette few, on the roast eel machine, be positioned at simultaneously and be provided with lid above the charcoal fire, too fast to prevent oil smoke volatilization, do not reach the effect of sootiness, smoke fumigating time is 180 seconds; Afterwards, with condensed soy sliced eel is soaked 35 seconds again after; The cold air precooling is after the cooling; Freezed rapidly with 45 minutes again, make wherein temperature reach below-18 ℃ after, be successively placed on the automatic grading machine, select different specifications by Different Weight, divide the specification carton package, the finished product that installs outer container is placed on the freezing Tibetan below-25 ℃.
Embodiment three
At first, identify, satisfactory eel accepted by range estimation, examination method such as kill, store up 30 hours after; Water is eel ice dusk, cut from the head kill, bloodletting, with the platform scale weighing corresponding specification of hanking; Cut, bone in flakes from ridge, the sliced eel of specification of the same race is come on the roast eel board, with surface up, flesh noodles down, and is roasting with gas above, bakes with the charcoal fire of 3 charcoal stoves below, after 3 fens kinds of baking; With the above sliced eel of baking surface, turn over, make flesh noodles up, surface is down, and is roasting with gas above, bakes with the charcoal fire of 3 charcoal stoves below, after 3 fens kinds of baking; Steam 10 fens kinds with steam, after it is cooked; With sliced eel all be immersed in soy sauce clear below, soak 15 seconds after; Again with after 5 fens kinds of gas baking flesh noodles; After soaking 15 seconds clearly with soy sauce again; Roasting with gas above, following charcoal fire sootiness in the sootiness process, is sprayed at the eel animal oil on the charcoal fire, make fire-cure sliced eel on the eel machine network chain of the oil smoke of its generation, the eel animal oil can not spray too much or overfrequency, in order to avoid produce the naked light burning, and make cigarette few, on the roast eel machine, be positioned at simultaneously and be provided with lid above the charcoal fire, too fast to prevent oil smoke volatilization, do not reach the effect of sootiness, smoke fumigating time is 120 seconds; Afterwards, with condensed soy sliced eel is soaked 15 seconds again after; The cold air precooling is after the cooling; Freezed rapidly with 45 minutes again, make wherein temperature reach below-18 ℃ after, be successively placed on the automatic grading machine, select different specifications by Different Weight, divide the specification carton package, the finished product that installs outer container is placed on the freezing Tibetan below-25 ℃.
Claims (5)
1, a kind of technology of roasting sliced eel is identified by range estimation, examination method such as kill, and satisfactory eel is accepted, store up at least 24 hours after; With frozen water with eel ice dusk, cut from the head kill, bloodletting, hank after the corresponding specification with the platform scale weighing; From ridge or abdominal incision, bone in flakes, the sliced eel of specification of the same race is come on the roast eel board; Earlier with surface up, flesh noodles down, and is roasting with gas above, roasting with the charcoal stove more than 1 below, after baking 3-5 minute; The above sliced eel of baking surface is turned over, make flesh noodles up, surface down, and is roasting with gas above, roasting with the charcoal stove more than 1 below, after baking 3-5 minute; Steamed 10-13 minute with steam, after it is cooked; With sliced eel all be immersed in soy sauce clear below, soak 15-35 after second, again with gas baking flesh noodles after 5-6 minute; Clearly sliced eel is soaked 15-35 after second with soy sauce again; Roasting with gas more above, use the charcoal fire sootiness below, in the sootiness process, the eel animal oil is sprayed on the charcoal fire, make fire-cure sliced eel on the eel machine network chain of the oil smoke of its generation, the eel animal oil can not spray too much or overfrequency, in order to avoid produce the naked light burning, and make cigarette few, on the roast eel machine, be positioned at simultaneously and be provided with lid above the charcoal fire, too fast to prevent oil smoke volatilization, do not reach the effect of sootiness, and smoke fumigating time needs at 120-180 between second; Afterwards, soak 15-35 after second with condensed soy again; Use the cold air precooling again, after the cooling; The quick-frozen of having to go to the toilet at 45-60 minute again knot, make wherein temperature reach below-18 ℃ after; Be successively placed on the automatic grading machine, select different specifications by Different Weight, divide the specification carton package, the finished product that installs outer container is placed on the freezing Tibetan below-25 ℃.
2, the technology of roasting sliced eel according to claim 1 is characterized in that: soy sauce soaked clearly 20 seconds for the first time.
3, the technology of roasting sliced eel according to claim 1 is characterized in that: soy sauce soaked clearly 20 seconds for the second time.
4, the technology of roasting sliced eel according to claim 1 is characterized in that: smoked eel 125 seconds.
5, the technology of roasting sliced eel according to claim 1 is characterized in that: condensed soy soaked 20 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99117236A CN1296775A (en) | 1999-11-17 | 1999-11-17 | Process for roasting sliced eel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99117236A CN1296775A (en) | 1999-11-17 | 1999-11-17 | Process for roasting sliced eel |
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| Publication Number | Publication Date |
|---|---|
| CN1296775A true CN1296775A (en) | 2001-05-30 |
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| CN99117236A Pending CN1296775A (en) | 1999-11-17 | 1999-11-17 | Process for roasting sliced eel |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100346702C (en) * | 2002-07-16 | 2007-11-07 | 味之素株式会社 | Frozen food retaining charcoal-grilled flavor and method for producing same |
| CN1887121B (en) * | 2005-06-29 | 2010-11-03 | 株式会社竹田清工 | Processing method and device for grilled fish fillet |
| CN102028254A (en) * | 2010-08-31 | 2011-04-27 | 福建中海烤鳗有限公司 | Manufacturing method of frozen roasted saury |
| CN102028255A (en) * | 2010-08-31 | 2011-04-27 | 福建省东山县海魁水产集团有限公司 | Preparation method of frozen roasted heavy-jawed kingfish |
| CN102028257A (en) * | 2010-08-31 | 2011-04-27 | 福建省东山县海魁水产集团有限公司 | Preparation process of frozen roasted decapterus maruadsi |
| 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 |
| CN102028251A (en) * | 2010-08-31 | 2011-04-27 | 福建省东山县海魁水产集团有限公司 | Preparation process of frozen and baked hairtail |
| CN102150892A (en) * | 2011-01-28 | 2011-08-17 | 长乐聚泉食品有限公司 | Baked eel viscera and production process thereof |
| 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 |
| CN1903076B (en) * | 2005-07-27 | 2011-08-31 | 京丸株式会社 | Grilled fish processing method and grilled fish processing device |
| CN102488245A (en) * | 2011-12-30 | 2012-06-13 | 长乐太平洋食品有限公司 | Energy-saving eel roasting technology beneficial for improving product quality |
| CN103766955A (en) * | 2011-12-31 | 2014-05-07 | 福建省东山县海魁水产集团有限公司 | Preparation method of braised fermented blank bean sea eel cans |
| CN104273566A (en) * | 2014-09-02 | 2015-01-14 | 舟山海之格水产品有限公司 | Processing technology of frozen and seasoned baked conger eel |
| CN107912726A (en) * | 2017-12-15 | 2018-04-17 | 福清福荣食品有限公司 | A kind of sea eel manufacture craft |
| CN107927624A (en) * | 2017-12-15 | 2018-04-20 | 福清福荣食品有限公司 | A kind of Broiled River Eel processing technology |
| CN107981254A (en) * | 2017-12-15 | 2018-05-04 | 福清福荣食品有限公司 | A kind of roast eel method |
| CN108041489A (en) * | 2017-12-15 | 2018-05-18 | 福清福荣食品有限公司 | A kind of method for being processed to sea eel |
| CN108056406A (en) * | 2017-12-15 | 2018-05-22 | 福清福荣食品有限公司 | A kind of eel roasting technology |
| CN112515091A (en) * | 2019-09-19 | 2021-03-19 | 童杨华 | Japanese eel meal food and preparation method thereof |
-
1999
- 1999-11-17 CN CN99117236A patent/CN1296775A/en active Pending
Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100346702C (en) * | 2002-07-16 | 2007-11-07 | 味之素株式会社 | Frozen food retaining charcoal-grilled flavor and method for producing same |
| CN1887121B (en) * | 2005-06-29 | 2010-11-03 | 株式会社竹田清工 | Processing method and device for grilled fish fillet |
| CN1903076B (en) * | 2005-07-27 | 2011-08-31 | 京丸株式会社 | Grilled fish processing method and grilled fish processing device |
| CN102028256B (en) * | 2010-08-31 | 2012-12-05 | 福建省东山县海魁水产集团有限公司 | Process for preparing frozen roasted eel |
| CN102028255B (en) * | 2010-08-31 | 2013-02-13 | 福建省东山县海魁水产集团有限公司 | Preparation method of frozen roasted heavy-jawed kingfish |
| 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 |
| CN102028251A (en) * | 2010-08-31 | 2011-04-27 | 福建省东山县海魁水产集团有限公司 | Preparation process of frozen and baked hairtail |
| CN102028257B (en) * | 2010-08-31 | 2013-02-27 | 福建省东山县海魁水产集团有限公司 | Preparation process of frozen roasted decapterus maruadsi |
| CN102028251B (en) * | 2010-08-31 | 2013-02-27 | 福建省东山县海魁水产集团有限公司 | Preparation process of frozen and baked hairtail |
| CN102028255A (en) * | 2010-08-31 | 2011-04-27 | 福建省东山县海魁水产集团有限公司 | Preparation method of frozen roasted heavy-jawed kingfish |
| CN102028257A (en) * | 2010-08-31 | 2011-04-27 | 福建省东山县海魁水产集团有限公司 | Preparation process of frozen roasted decapterus maruadsi |
| CN102028254B (en) * | 2010-08-31 | 2012-12-05 | 福建省东山县海魁水产集团有限公司 | Manufacturing method of frozen roasted saury |
| CN102028254A (en) * | 2010-08-31 | 2011-04-27 | 福建中海烤鳗有限公司 | Manufacturing method of frozen roasted saury |
| CN102150892B (en) * | 2011-01-28 | 2012-09-05 | 长乐聚泉食品有限公司 | Baked eel viscera and production process thereof |
| CN102150892A (en) * | 2011-01-28 | 2011-08-17 | 长乐聚泉食品有限公司 | Baked eel viscera and production process thereof |
| 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 |
| CN102488245A (en) * | 2011-12-30 | 2012-06-13 | 长乐太平洋食品有限公司 | Energy-saving eel roasting technology beneficial for improving product quality |
| CN102488245B (en) * | 2011-12-30 | 2013-03-13 | 长乐太平洋食品有限公司 | Energy-saving eel roasting technology beneficial for improving product quality |
| CN103766955A (en) * | 2011-12-31 | 2014-05-07 | 福建省东山县海魁水产集团有限公司 | Preparation method of braised fermented blank bean sea eel cans |
| CN104273566A (en) * | 2014-09-02 | 2015-01-14 | 舟山海之格水产品有限公司 | Processing technology of frozen and seasoned baked conger eel |
| CN107912726A (en) * | 2017-12-15 | 2018-04-17 | 福清福荣食品有限公司 | A kind of sea eel manufacture craft |
| CN107927624A (en) * | 2017-12-15 | 2018-04-20 | 福清福荣食品有限公司 | A kind of Broiled River Eel processing technology |
| CN107981254A (en) * | 2017-12-15 | 2018-05-04 | 福清福荣食品有限公司 | A kind of roast eel method |
| CN108041489A (en) * | 2017-12-15 | 2018-05-18 | 福清福荣食品有限公司 | A kind of method for being processed to sea eel |
| CN108056406A (en) * | 2017-12-15 | 2018-05-22 | 福清福荣食品有限公司 | A kind of eel roasting technology |
| CN112515091A (en) * | 2019-09-19 | 2021-03-19 | 童杨华 | Japanese eel meal food and preparation method thereof |
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