Eel ham

production method first cut the eel, with salt water impregnated and then continue to be salted at low temperature for a long time, after washing the whole type, steamed after
dying
, and finally smoke.1. Cut the eel by ordinary method, remove the internal organs, dorsal fins, abdominal fins, and remove the head as needed, washed to remove blood stains.2. In addition, about 3 servings of salt (weight units, the same between 2 and 0.2 parts of nitrate) are added to 100 servings of water to modulate the solution.3. Put the above washed eels in a solution of salt and nitrate and impregnate them at room temperature for 40 to 60 minutes.4. Then, remove the fish and put it in 100 servings of water, about 10 servings of salt, about 5 servings of sugar, about 0.5 servings of nitro and micro seasonings, fennel can be used with pepper, ginger powder, onions, sorb, etc.5. After the impregnation, remove the eel, rinse with running water for about 10 minutes, remove the high concentration of salted water attached to the surface of the eel, and season the taste.6. Then according to the use of the whole type: (1) eel ham: the cut eel head and tail eel eel head and tail eel eel lengthnched, with cellopy or other thin film cladding material cover.(2) Eels sing the door roll ham: put the eel skin up, roll up from the tail, into a vortex. Rolled and wrapped in cellopy or other thin film-coated materials, with rubber rings at both ends. Then wrap it around with a string.(3) Eel Bodo Ham: Cut the eel and the same length, the same width stainless steel plate 2 spare. Place a stainless steel plate underneath, covered with cello or other thin film cladding material. Take eel 1, the skin up on top, and then take 1 skin down on top, so that the fish skin up and down interaction order overlap to the desired height. But the top one should be the skin down. Then wrap the material with cellop paper or other film, wrap the ends with rubber rings, etc., and wrap it with a string.7. The semi-finished product in the above form is cooked, steamed, roasted or
heated
with an electronic oven, and the semi-finished product can also be smoked and heated. Dry in daylight or with a dryer of the same strength for 2 to 4 hours. Re-form, cool to about 0 degrees C, by cooling the eel containing gelatin gel fixed type.8. Put the above dryings in the smoke chamber and smoke for 1 minute to 7 hours. As a result, a large amount of anti-corrosion substances and aromatic substances in the smoke penetrate into the eel meat and skin, so that eel ham has good corrosion protection and special flavor and fresh taste. In a variety of
organic
compounds
in the smoke, phenol can give the product a good taste, the more invasive wood phenol compounds and phenol oil together to give the product incense, but also has anti-corrosion effect. The wood used in the smoking is cherry and oak.products with its special shape and smoky aroma attractive appetite, widely used as a wine dish and Western side dishes. Due to its high calories and light weight, it is also suitable for use as a tourist food and for athletes. Songmen eel roll ham due to the processing of the eel skin curled in the vortex, so, when eaten, if cut into round pieces, the appearance is very beautiful, and can be kept soft for a long time, not hardened.