广东鳗鱼业协会
加工技术
发布日期：2009-06-25 11:44:37

        鳗鱼加工是以日本先进加工工艺为基础，将原料经剖杀去除内脏、骨头，修整加以处理后，用专用的机器设备对其皮面及肉面进行烘烤、蒸煮等处理，使鳗鱼从半成品到成品。烧烤又分为未加入调味酱油进行烧烤的白烧和加入调味酱油进行烧烤的蒲烧。鳗鱼从半成品到成品后，需经过急速冻结，使中心品温达-18oc以下，并妥善包装后放入-20oc以下低温储运。

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        在加工过程中，为了保证产品的质量安全，每家鳗鱼加工企业都建立了自己的实验室，配备了国际高精尖端检测设备，从原料验收到加工的各个环节，严格按照国家检验检疫部门的要求，对加工过程进行全程监控，确保产品的安全、安心。


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