Seasoned Conger Eel Rolls: Fresh, Savory Seafood Conger Eel Rolls

1. Processing flow

Conger eel (thaw → remove head and viscera → fillet → remove fins → wash in alum water → marinate in seasoning) + burdock and carrot (peel, trim roots) + kidney beans (trim roots) + dried loofah strips (slice → boil → cool) → weigh → shape → arrange on rack → steam cook → cool → season → plate and bag → vacuum package → quick freeze → package → cold storage

2. Process operation requirements

(1) Raw material pretreatment

① Conger eel: same as Conger Eel and Burdock Rolls

② Burdock and carrot: select fresh, tender burdock and carrot as raw materials, first peel and trim the roots, then cut into burdock strips and carrot strips 0.3 cm wide and 6 cm long, place in 95°C water and boil for 1 minute to 2 minutes, remove and quickly cool to 0°C, and hold for processing.

③ Kidney beans: use fresh, tender kidney beans as the raw material, first cut off the roots, then cut into 6 cm segments, place in 95°C water and boil for 1 minute to 2 minutes, remove and quickly cool to 0°C and hold for processing.

(2) Weighing: weigh conger eel fillets to 14 g-17 g, then weigh together with burdock strips, carrot strips and kidney bean strips to 42 g-5 g.

(3) Shaping: place the weighed burdock strips, carrot strips and kidney bean strips horizontally in the middle of the conger eel fillet, fold the fish fillet in half, then tie it securely with dried loofah strips.

(4) Arranging on rack and steam cooking: place the shaped eel rolls on the rack with the tied knot facing up, put the rack on a trolley, send the trolley into the steaming cabinet, and steam cook for 45 minutes. After steam cooking, cool the eel rolls to 0°C, and the weight must be kept at 36 g-39 g.

(5) Seasoning: place the eel rolls one by one into the prepared seasoning liquid, soak to season, then remove and drain the seasoning liquid and hold for processing.

(6) Plating and packaging: arrange the drained eel rolls on plastic trays as required, place the trays together into vacuum packaging bags, being careful that the seasoning liquid of the eel rolls does not touch the bag opening; after filling, seal the bags with a vacuum sealing machine.

(7) Freezing: immediately after sealing, send into the quick freezer and freeze until the center temperature reaches -15°C. Then package according to regulations and place in a cold storage warehouse at -18°C or below for frozen storage.