| 摘要 |
PURPOSE:To obtain the title food with a light taste kept, removing fish smell, by conducting in order, treatment of raw eel bones with hot water, rinsing, acid treatment, deacidification, dipping in saline solution, preliminary drying, drying with wood charcoal, steaming under pressure and frying. CONSTITUTION:(a) Raw eel bones are treated with hot water at 53-57 deg.C. (b) The treated bones are rinsed or washed under stirring. (c) The rinsed bones are treated with acetic acid. (d) The bones, after deacidification, is dipped in a salt solution. (e) The bones dipped in the salt solution is preliminarily dried and dried with charcoal. (f) The dried bones are steamed under pressure. (g) The steamed bones are fried to give the subject food. Since two steps, treatment with hot water and rinsing with stirring are added, bloody meat sticking to bones can be removed during the process, although the meat must be removed by cookers with hands from each bone. |
