Production method of cattail burning of the eel, the incision process where cattail burning of the eel due to this, and the dipping seasoning liquid and the attaching for cattail burning of the eel which are used for this

摘要

PROBLEM TO BE SOLVED: To provide a method for producing eel kabayaki (eel grilled in soya); to provide a soaking seasoning liquid used for the eel kabayaki; and to provide a dip sauce for eel kabayaki causing no unfavorable smell and/or dullness in color, and solving degradation in palate feeling of eel skin.;SOLUTION: The method for producing eel kabayaki includes the following process in sequence: a cutting process of eliminating internal organs from a living eel and making a split on the back part or the belly part of the eel; a process of grilling unseasoned eel where a procedure of baking the skin and the belly of the eel followed by spraying steam to the baked skin and the belly to flow off the excess fat is repeated several times, and the skin and the belly are baked again to obtain an unseasoned baked eel 12 whose surface becomes burned; and a soaking process where the unseasoned baked eel is soaked in a prescribed soaking seasoning liquid 5. The soaking seasoning liquid contains salt-reduced soy sauce obtained using concentrated deep sea water and having 3.5-7.0 wt.% of organic acid and pH 4.20 or less.;COPYRIGHT: (C)2010,JPO&INPIT