PURPOSE:To prepare a smoked eel having high calorific value, and suitable not only as a preservable food such as a relish taken with ''sake'', an hors d'oeuvre, etc., but also as a novel food, by smoking an eel under specific conditions. CONSTITUTION:An eel is opend, and entrails, gills, head and blood are removed. The flesh of eel thus prepared is immersed in 1-10% salt solution containing 0.01-1% of saltpeter at room temperature for 40-60 minutes, further immersed in a pickle composed of 100 parts of water, 1-30 parts of salt, 1-20 parts of sugar, 1-20 parts of saltpeter, and small amounts of seasonings and spices, at =30 deg.C for 2-50 hours, washed with water, formed to a desired shape e.g. by stretching, rolling, piling, etc., wrapped with a wrapping material, heated heavily for =5 minutes, dried for 2-4 hours with sunlight or in a drying chamber, reshaped, cooled at about 0 deg.C, and finally smoked in a smoke chamber for 4-7 hours.
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