| 摘要 |
PURPOSE:To obtain broiled eels having the taste not different from that in direct cooking of live fresh eels, by storing split eels with the skin upward for a long term, and by broiling half-steamed thawed eels from the skin. CONSTITUTION:Split and opened eels are rinsed or without rinsing, and arranged on a partition synthetic resin film or bag one by one with the skin upward not to contact with the meat each other, and stored in a refrigerating room at -25- -45 deg.C. In cooking, the thawed eels are taken out of the bag, and placed on a wire net with the skin upward, half-steamed with wet steam, and broiled from the skin for about 1/3 of the broiling time. The eels broiled to a state just without any seasoning, dipped in a sauce, and broiled to color the meat and then the skin. Similar broiling operations are carried out several times, if desired. |
