| 摘要 |
PURPOSE:To obtain a boiled eel having the taste similar to the fish boiled down in soy, in a short time, preventing the loss of the characteristic taste of eel, by immersing an eel in a seasoning liquid for a sufficiently long period, wrapping with a water-resistant sheet, and steaming the eel in a pressure cooker. CONSTITUTION:After removing the head and bones, an eel is opened by slitting its back, immersed in a seasoning liquid, stored in a refrigerator for a night, wrapped with a water-resistant sheet, and steamed in a pressure cooker. The steamed eel is cooled, dressed with a seasoning liquid, wrapped together with the seasoning liquid, vacuum-packaged, sterilized in a retort, and delivered. The obtained eel boiled down in soy has thick taste of the seasoning liquid impregnated sufficiently in the meat, is preservable for a long period and has delicious taste free from fishy smell without losing the characteristic taste of the eel. |
