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Production method for fish and red pepper can

A technology of canned chili and its production method, which is applied to the preservation of meat/fish, medical preparations containing active ingredients, food preparation, etc., and can solve the problems of not being able to satisfy various tastes, single taste, and few types of canned fish

Inactive Publication Date: 2007-08-08
黄杏娴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the current prior art, canned fish has bean drum lingyu canned food for people to eat, and there are few types of canned fish, and the taste is single, which cannot satisfy the various tastes of the public.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of canned fish and chili, according to the following steps:

[0031] (1) Raw material preparation

[0032] 1. Fish processing method:

[0033] ① Dissect the fish to remove the scales, fins, head, and belly to remove the hidden fish;

[0034] ②Marinate Add salt to the fish and mix well, fish:salt=100:5, when marinating, pressurize the fish to remove water, fish:pressure=1:1.1, pressurize and remove water for 4 hours; A heavy object is placed on top of the fish to remove moisture from the fish

[0035] ③Wash the salt to clean the salt on the surface of the fish;

[0036] ④ Frying Heat the oil to about 170°C, put the fish in the oil for 15 minutes, fry until the dry humidity is 32% to 36%, take it out and let it dry; let it stand at room temperature for 24 hours. The time for frying fish in oil can be adjusted appropriately according to the size of the fish.

[0037] 2. Pepper

[0038] Undisturbed fresh peppers cured in salt.

[0039] (2...

Embodiment 2

[0051] Step (one) the 2nd step in the embodiment 1, select the original state dry capsicum for use; In the step (three),

[0052] Fish 50%, Pepper 20%, Dip 10%, Vegetable Oil 20%

Embodiment 3

[0054] Step (1) the 2nd step among the embodiment 1, selects the sliced ​​dry capsicum for use. In step (3),

[0055] 50% fish, 30% pepper, 10% mixture of pickled peppers in vinegar

[0056] Vegetable oil 10%.

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PUM

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Abstract

The invention relates to a method for producing fish pepper tin, which comprises that 1, preparing materials that processing fish and pepper; 2, preparing seasons; 3, preparing; 4, disinfecting at high temperature. The invention uses the seasons formed by several Chinese traditional medicines, the pepper abundant in VC, protein, sugar, minerals, solanine, resin, or the like, with promoting digestion function and anti-cancer function. The invention can avoid any conservative and pollution, while it uses high-temperature disinfection and vacuum package to prolong the storage time.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for making canned fish. Background technique [0002] Present prior art, canned fish has bean drum ling fish canned food for people, and the kind of canned fish is few, and taste is single, can not satisfy the various tastes of the public. Contents of the invention [0003] The purpose of the present invention is to provide a method for making canned fish and chili. The food produced by the method not only has a bright taste, is pollution-free in the production process, can adjust the formula ratio according to different groups of people, and has health care effects. [0004] The present invention is achieved like this: a kind of preparation method of fish, capsicum can, according to the following steps: [0005] (1) Raw material preparation [0006] 1. Fish processing: [0007] ① Dissect the fish to remove the scales, fins, head, and belly to remove the hidden fish; [0008] ②...

Claims

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Application Information

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IPC IPC(8): A23L1/48A23L1/01A23L1/29A23L1/218A23L1/221A23B4/023A23L1/325A61K36/9068A61P31/00A61P3/02A61P1/14A61P35/00A61P39/06A61P19/00A23L35/00A23L5/10A23L17/00A23L19/20A23L27/10A23L33/00
Inventor 黄杏娴
Owner 黄杏娴
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