JPS5963131A - Smoked eel making - Google Patents

Abstract

PURPOSE:Eels are cut-opened, internal organs, fins, heads and back bones are removed therefrom, the remaining fillets re dipped in a seasoning solution and done only skins, then smoked to give smoked eels of good taste and texture. CONSTITUTION:Eels are cut-opened, then internal organs, fins, heads, and back bones are removed and blood is excluded. Then, the remaining fillets are dipped in a seasoning solution which is prepared by dissolving salt and flavoring matters in water. The appropriately prepared fillets are taken out, drained and done with a gas burner so that only skin is roasted. Then, the resultant fillets are extended straight into a flat form respectively and smoked by being hung down in a smoking chamber. After cooled, the smoked eels are packed in corrugated boxes, tightly sealed and stood overnight. Then, each eel is put in a pack or pouch in a tightly sealed form. Since the resultant eel is modified in its skin protein by roasting only skins so that the skin becomes easily chewable, then smoked, the product can be cut with its good shape kept without deformation and provide the eels which can easily eaten by children and aged people.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing grilled eel with good flavor and crispness.

Conventionally, the method for producing gamma, stomach, and eel products is to soak the so-called edible parts of the eel, from which the internal organs, fins, head, and backbone have been removed, in saline solution, season the eel, and then soak the eel in saline solution. My nephew used the conventional method of preparing chickens in layers, but when this method was used, the eel was one year old, and the hard eel skin was raw.
Because it is made with PSY, the protein, which is the main component of the epidermis, cannot be sufficiently denatured, so when you try to cut the product into the appropriate size using a knife, the product will crumble and look unattractive. It also had the disadvantage that when eaten, the flavor of the Origaku would be impaired due to the lack of crispness of the skin.

In addition, the edible part of the eel is soaked in a seasoning solution mainly made of salt, then wrapped in a film-like covering material and heated over high heat.
Made in black using the usual method! , the method for producing eel is publicly known (
JP-A-54-44f”168 JP-A-55-8'153
However, in this case, when the edible part of the eel seasoned with mushrooms is wrapped in a covering material and the whole is heated, the original flavor of the eel is weakened, and the flavor is not good enough.
There is a drawback that this cannot be provided.

The present invention aims to eliminate the drawbacks of the conventional smoked eel production method and to produce smoked eel with good flavor and crispness, and an example thereof is as follows. .

Open an eel weighing approximately 150-600g and remove the internal organs, fins, head,
After removing the backbone, add 50 to 100 salt.
10 to 30 g of seasonings were immersed in a seasoning liquid of 1 K, g for about 15 to 20 hours, taken out and 1 n.
Drain the water, and then bake the epidermis at a position about 25 degrees above a power burner at 60 to 800 degrees Celsius for about 50 to 100 seconds, taking care not to burn it. - Suspended in a single smoke room at 90℃ for 5 to 6 hours. After cooling thoroughly, fill in a cardboard box, seal it overnight, and then seal it in a container or bag. do.

In addition, as shown in the above example, a raw eel with a grilled crest part was rolled into a plate to the extent that only the epidermis was not burnt. Alternatively, eel with only the outer skin grilled may be smoked and roasted in a spiral shape. Also, depending on the eel's thickness, quality, heating conditions, etc., the epidermis may vary slightly.
'l and force (a) If the force is 1 or scorching occurs and the d1 appearance is not damaged (1 culm degree σ), it will be a problem.

As described in detail above, the method for producing kat and tsuzuichigi according to the present invention involves grilling the seasoned eel σ) epidermis σ) to denature the protein, which is the main component of the epidermis, and Since the rubbery and rough outer skin is weakened and then processed into a pulp, the product must be cut neatly so that the skin does not get damaged by a knife.
It has the effect of producing beaten eel. In particular, the raw material, eel, is quenched to prevent only the epidermis from being burnt, and the peaks are left raw.
Because it is made in a furnace, as much of the flavor components contained in the beef remain as possible! In addition, the ingredients in the eel layer can be sufficiently floated and the ingredients in the eel layer can be soaked uniformly, making it possible to produce eel that is homogeneous and has an extremely good flavor. What you can get

Claims (1)

[Claims] Open the eel, remove the internal organs, fins, head, and spine, add salt,
This method for producing smoked eel is characterized by immersing it in a seasoning solution containing seasonings, taking it out, roasting only the epidermis, and then baking it in a conventional manner.