eel roasted

unagi kabayaki process

lkabayaki: according to the requirements of different processes, different meat quality and different varieties of specifications, adjust the oven temperature reasonably, allocate the sugar, color and temperature of the soy sauce, and pay attention to control the product center temperature above 70℃.  

lPre-cooling: pre-cooling the baked products to improve the freezing temperature of the products. 

freezing of eel

l IQF rapid freezing: pre-cooled products are quickly frozen through IQF.  Ensure that the temperature of the IQF is -35 ° C or below, and the center temperature of the product is -18 ° C or below. 

lsingle metal detection: frozen good products one by one through the metal detector detection, requirements can detect the product ≥ф1.5mm iron;  ≥ф2.0mm non-ferrous metal material and 2.5mm 316 stainless iron material.  Be careful to calibrate the metal detector once before, after and every hour during production.

Weight bearing selection of eels

lweighing selection: frozen good products through the selection machine for selection, and then artificial weighing, waiting for packaging.  

linternal packaging: if you need to vacuum bag after vacuum quality inspection according to customer requirements for packaging.  Note The inner packaging materials must be sterilized by ultraviolet light or ozone before use.  

Packaging eel

lmetal detection: small packaging products through metal detector metal detection, pay attention to the production before, after the production and production of metal detector calibration every hour.