Seasoned star eel roll

1. Processing process

Star eel (thawed → to head, offal → sliced → fin → alum washed → soaked seasoning) + burdock, carrot (peeled, rootless) + kidney bean (root removed) + dried towel gourd strips (sliced → boiled → cooling) → weighing → forming → net → cooking → cooling → seasoning → plate bagging → vacuum packaging → quick frozen → packaging → cold storage

2. Process operation requirements

(1) Pretreatment of raw materials

① star eel: burdock roll of the same star eel

② burdock, carrots: choose fresh and tender burdock and carrots as raw materials, peel and root first, then cut into width 0.3cm, long 6cm burdock strips, carrot strips, boil in 95 ℃ water for 1-2 minutes, find out and quickly cool to 0 ℃ to be processed.

③ kidney beans: take fresh kidney beans as raw materials, first cut off the roots, then cut into small pieces of 6cm, boil in 95 ℃ water for 1-2 minutes, remove and quickly cool to 0 ℃ to be processed.

(2) weighing: star eel slices are weighed to 14g-17g, and then together with burdock strips, carrot strips and kidney bean strips to 42g-5g.

(3) shaping: place well-weighed burdock strips, carrot strips and kidney bean strips horizontally in the middle of star eel fillets, fold the fish slices in half, and then tie them with dried towel gourd strips.

(4) set the net and cook: the formed eel is curled up on the net, connected to the net and placed on the trolley, which is sent into the cooking cage and steamed for 45 minutes. The steamed eel rolls are cooled to 0 ℃ and the weight is required to be kept at 36g-39g.

(5) seasoning: put the eel roll into the seasoning solution one by one, soak and season, remove the liquid to be processed.

(6) swing tray packaging: the eel roll after leaking liquid is placed on the plastic tray according to the requirements, and the eel roll is packed in a vacuum bag together with the tray. Pay attention to the seasoning liquid of the eel roll not to touch the mouth of the bag. After packing, use a vacuum sealing machine to seal the bag.

(7) freezing: immediately after sealing, it is sent to the quick freezer to freeze until the central temperature reaches-15 ℃. Then it is packed according to the regulations and frozen in a freezer below-18 ℃.