Processing technology of smoked eel (Anguilla anguilla)

Aiming to improve the quality of traditional smoked products and enrich the varieties of processed eels, an incomplete dehydrating smoking technology was studied. Taking sensory evaluation as the main indicators, the best technology of smoked was determined using different smoking materials, the proportion of smoking materials and its smoking way, and also the stability of the proposal technology. The results reveal the optimal seasoning recipes of eels were soaked by 8% salt solution and seasonging of water, sugar, myrcia, monosodium glutamate and IMP +GMP was 100 g, 2g, 1g, 0.7g and 0.014 g, respectively, for 5h, and all the tea stalk as smoking materials, maintaining moisture content and air circulation, smoking for 5h, The process had good stability, and the RSD was less than 5%. The values of TVB-N, peroxide, microorganism index and benzopyrene of the smoked eel (Anguilla anguilla) production were conformed to the national food sanitation standard after 6 month's storage under frozen condition.