| 摘要 |
<P>PROBLEM TO BE SOLVED: To solve a problem of eel kabayaki wherein so-called "malodor" peculiar to freshwater fish such as an earth smell, raw smell and oxidization smell is generated from feed of raw-material eel and the environment for culture, and a problem on the texture of eel kabayaki wherein a chewing-rubber-like texture is generated as a gelatin content in the eel is caked. <P>SOLUTION: As a plurality of piercing holes which do not penetrate from the skin side of the eel are bored before grilling the eel, excessive fat stored in the piercing holes drips with the weight to be removed, or excessive fat mainly contained in a collagen layer between the skin and the meat layer of the eel easily rises to the surface through the piercing holes. By spraying water to the skin side only at the timing, the fat content containing many malodor components can be washed off. The fat content of the eel easily flows out through the piercing holes while the eel is grilled, and the fat content flowing out of the piercing holes coats the surface of the skin of the eel, so that the eel is in such a state as fried in light brown and a crispy texture can be given. <P>COPYRIGHT: (C)2012,JPO&INPIT |
