The eel's back is cut open and the bone removed before it is roasted in a particular sauce, a dish known as unagi kabayaki eel in traditional Japanese cuisine.
Characteristics and Inclinations
1
Color
The unagi kabayaki eel has a golden, appetizing appearance, and the sauce is thick and vibrant.
2
Taste
Eel meat's rich, delicate flavor is enhanced and made even more delectable by grilling or frying. The kabayaki sauce, which is slightly sweet and salty, gives the eel a rich taste.
3
Match
Eels are often served with rice, thick eggs, and other dishes to produce a flavorful and well-balanced supper.
Advantages
Customized
We are the manufacturer! The factory is accessible for tours!
Safety
We have our test chart and all of our products have completed rigorous testing in the plant.
Certification
We hold certifications from the FDA and the QMS.
Superior Quality
Our company buys fresh eels to manufacture the best possible products.
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.
FAQ
Q: How can I get to your factory?
Q: Are you a manufacturer, a trade company, or an intermediary?
Q: Where is your factory located?
Q: What is your minimum order quantity and are samples available?
Q: How do you ensure quality?
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