Kabayaki eel steak is a convenience dish that is mainly made by roasting eel segments and then vacuum packing them to keep them fresh and tasty.
How to eat
1
Heating in the microwave
Before serving, take out the vacuum package and give it a few minutes of heat.
2
Heating in the oven
The vacuum packaging is taken off and the eel steak is baked in a preheated oven for a while, which can crisp it up more.
3
Heating in the water
Cooking and frying in a pot without package, or heating in water with packaging.
Quality Management
The following are the essential components of kabayaki eel steak quality management:
Choosing raw materials
To guarantee the quality of the final product, fresh, premium eels are chosen as raw materials.
Controlling the roasted process
To guarantee the greatest taste and look for the eel steak, strictly regulate the roasting temperature and duration.
Vacuum packaging requirements
The use of competent vacuum packing materials and technology to assure package sealing and eel steak shelf life.
Inspecting the quality
Make sure the product satisfies customer needs and applicable standards by conducting several quality inspections during the production process.
The market is welcoming to kabayaki eel steak because it's a tasty and practical cuisine. When making purchases, consumers should consider the official channels and brands they choose to guarantee the products' quality and safety. Additionally, before consuming, thoroughly read the package instructions. To completely enjoy the exquisite kabayaki eel steak, use the recommended cooking and eating methods.
Since our primary business is the processing and exporting of eels, we have extensive expertise in the management and manufacturing of roasted eels and aquatic products. In addition, our roasted eel production plant produces 3,000 tons each year.
Eel farm control
Environment
We only recognize farms that can meet our demand as follows:
①sited near mountains.(to offer high quality mountain spring water)
②without rice fields nearby. (to avert poisonous substance residue)
③far away from the dwelling region.(to avoid being contaminated by domestic sewage)
Processing Procedure
temporary feed
Eels that are sent from the eel farm to the factory will not be processed at once. The eels will be put into temporary feed area for 1-2 days allowing them to swim in the area. In this way, the eels will leave less mud and fishy smell and offer a high quality product.
filleting
The eels are quickly filleted by skilled artisans after being placed on ice to induce a condition that gives them biological rest.In order to maintain freshness, the filleting process must be finished without lowering the fish's body temperature, hence timing is absolutely critical.
roasting
The roasted line is approximately 100meters long roasting the skin side and the flesh side of eels. The fish's surface proteins are hardened by the high temperatures, which also seal the internal juices. The surface is perfectly roasted to crispy perfection while the heat easily reaches the inside of the meat. The end product is an aromatic eel with fluffy, umami-flavored meat.
This unique cooking method ensures that every bite is a delightful contrast of textures, combining the satisfying crunch of the exterior with the tender, juicy interior. The rich, savory aroma further enhances the dining experience, making it a favorite among seafood enthusiasts.
steaming and roasted with kabayaki sauce
To get the ideal level of fluff, the temperature is meticulously regulated while the meat is steaming. Kabayaki is made by grilling the eel after it has been covered with kabayaki sauce.
pre-freezing
After the eel has been seasoned, then the eel will be put through pre-freezing belt for 6 to 7 minutes. The temperature of eel will drop from 70℃ to 30-50℃ or so.
quick freezing
In order to fully store the flavor and quality of the eel, the eel will be taken into IQF machine for 40 to 50 minutes.
Inspections to guarantee product quality and security
We do a variety of checks before taking the eels out of the ponds. These include examinations of the farm's soil and water quality, as well as checks for traces of agricultural pesticides in the feed and veterinary medications.In an impeccable procedure to guarantee safety and security, the eels are examined for veterinary medications and bacteria after being removed from the ponds. This is done both as raw materials prior to processing and after the frozen roasted eel procedure is ended.
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