Preparation method of smoked eel heads containing autologous peptides

• Main Authors: LIN WENCHAO, WENG QIBIAO, FU CAILI, WEI XINXING, WANG JIA'EN, LIN FENGCHUN, QIU ZONGQING
• Format: Patent
• Language: Chinese; English
• Published: 06.04.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method of smoked eel heads containing autologous peptides. The preparation method comprises the following steps: temporary culturing, ice stunning, slaughtering and head taking, mucus removal, trimming and stringing, cooking, peptide addition for flavoring, spray smoking and freezing. According to the preparation method of the smoked eel head containing the autologous peptide, provided by the invention, a smoked product is processed by adopting a liquid smoking technology, smoking can be realized at a low temperature, and the heating time is shortened; autologous peptide is contained, so that the quality is high; spraying liquid smoking is utilized, the aerial fog form is beneficial to liquid soaking, smoking liquid can penetrate into eel bodies through holes, eel can be soaked in gas atmosphere like gas, smoking is more thorough, smoking time is saved, the color and luster of the product are improved, and the preparation method has the advantage of locking fat. 本发明公开了一种含