JPS5819260B

PURPOSE:To prevent the oxidation of eel broiled without any seasoning for a long time, by immersing the broiled eel in an antioxdant solution containing naturally occurring vitamin E, and by vacuum-packing the dried eel. CONSTITUTION:The body of an eel, obtained by splitting the back, cutting the he...

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Bibliographische Detailangaben
1. Verfasser:	ISHIWATARI YOSHIO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To prevent the oxidation of eel broiled without any seasoning for a long time, by immersing the broiled eel in an antioxdant solution containing naturally occurring vitamin E, and by vacuum-packing the dried eel. CONSTITUTION:The body of an eel, obtained by splitting the back, cutting the head, and boning, is cut to a suitable length, skewered and broiled without any seasoning. The broiled pieces are then immersed in an antioxidant solution containing about 3wt% of an anti oxidant water-soluble powdery naturally occurring vitamin E for about 2-3min, and dried with warm air. The dried cut pieces are packed into a transparent bag under vacuum, and frozen at about -20 deg.C or below.