What is the white tendon in grilled eel?

Hello! What is the white tendon in grilled eel? I think it's the blood vessels that sell fish, or the tendons.

It's the neural tube, just don't eat it.

Dried eel has a layer of white stuff, white stuff, generally mostly salt and some water-soluble substances crystallization on the surface of the dried product, and the hoarfrost on the surface of dried kelp is mannitol.

Dried eel is a dried meat product made from fresh eel as raw material, which is cleaned, cut and dried. The meat of high-quality dried eel is compact, clean and shiny, easy to eat, and has a water content.

It is less and can avoid microbial contamination and is suitable for long-term storage.

Eel is sweet, flat, non-toxic, rich in a variety of nutrients, can replenish deficiency and aphrodisiac, remove rheumatism.

Strengthens muscles and bones, regulates blood sugar, and has a good effect on diabetes.

Impotence, rheumatism, and soft muscles and bones all have therapeutic effects. The eel contains a very rare West and Locke protein, which has a good effect of strengthening the kidneys, and is a good health care product for young couples and middle-aged and elderly people. Eels are rich in vitamin A

It is a good food for people with night blindness. Eel has the effect of nourishing blood, dispelling dampness and anti-tuberculosis, especially suitable for eating when the humidity is too heavy in summer, and it is also long-term illness, weakness, anemia, and tuberculosis.

and other good nutrition products for patients.

Color. Dried eel should have the characteristic color of the dried fish (such as dried clams, its body surface should be normal pale yellow and reveal maroon-red, sardines.

The dry should be white), and the body surface is clean and dry; The flesh color is gray or red, dull and bloody, and the moisture is not dry.

Smell. Each type of dried fish has its own unique aroma; If there is a sour, spoiled or fatty acid spoilage, it is a defective product.

Appearance. The shape of each dried fish should be complete, no broken, no defects, no cracks, and meet certain specifications, otherwise it is defective.

Degree of dryness. The maximum water content of dried raw fish shall not be higher than 25%; The maximum moisture content of salted dried fish should not be higher than 40%. When visually inspected, the dry and hard ones are the best.

Salt content. The salt content should not exceed 15%, and there should be few salt particles on the surface.

Impurity content. The surface of the dried fish should be free of dirt, if the skin is dirty and visible, it is defective, indicating that the salt used is of poor quality or that the hygienic conditions during processing do not meet the requirements.

Generally speaking, it is the tendon of fish, and the fish sold in the market today generally do not contain parasites, but do not go to wild waters to catch fish for consumption.

Hello old acquaintance, <>

Dear, it's an honor to answer this question for you How is the roasted eel very hard, first of all, the structure of the eel itself, followed by the production process, put it into the steamer to steam, and then put it on the charcoal fire to burn. In this way, the eels that are quickly rented out will not be too hard. When the eel is steamed in a steamer, the most important thing to pay attention to is how much fat you have removed.

It takes about an hour to steam and then grill with a sauce, so that the eel will be very smooth and tender, like silk tofu. I hope the above is helpful to you, and if you have other questions, you can continue to consult me, if you are satisfied with me, please give a 5-star thumbs up! Have a great day.