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Production method of air-dry fish can

A manufacturing method and technology for air-drying fish, which are applied in the preservation of meat/fish, food preparation, food preservation, etc., can solve the problems of loss of freshness, inability to be fully utilized, and health effects of fish pieces, and achieve unique flavor and edible products. High safety and reliability, and hygienic effect

Inactive Publication Date: 2008-09-03
梁森德 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And when the oil is reused many times, the peroxides generated during the frying process will accumulate and increase, and the derived peroxides will also adhere to the fish pieces. If the eater takes too much peroxides, it is easy to Get angry, cause physical discomfort, and have a certain impact on health
[0006] 2: In the process of crisping the bones, the fish pieces fried at high temperature will definitely cause the taste to change, making the fish pieces lose their original umami taste
However, although this smoking or baking process does not produce peroxide, the fish bones are not crisped and cannot be fully utilized. This process is suitable for the production of canned boneless fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The manufacturing method of the air-dried canned fish of the present invention is mainly composed of processes such as fish processing → seasoning and pickling → air-drying → secondary seasoning → canning → vacuum treatment → ripening → crisping → sterilization → packaging and the like.

[0038] (1) Fish treatment includes the steps of dissecting fish, removing scales, fins, removing viscera, cleaning, and making fish blocks;

[0039] (2) Seasoning and marinating is to fully mix and marinate seasonings and the fish pieces made in the previous step;

[0040] (3) The air-drying process is to place the marinated fish pieces in a mechanical air-dryer for 6 hours;

[0041] (4) The second seasoning is carried out after the fish pieces are air-dried to adapt to different tastes or flavors. In addition to making up for the influence of the fish pieces on the marinating effect due to air-drying, it can also be adjusted according to different taste levels;

[0042] (5) Canning i...

Embodiment 2

[0049] The manufacturing method of the air-dried canned fish of the present invention is mainly composed of processes such as fish processing → seasoning and pickling → air-drying → secondary seasoning → canning → vacuum treatment → ripening → crisping → sterilization → packaging and the like.

[0050] (1) Fish treatment includes the steps of dissecting fish, removing scales, fins, removing viscera, cleaning, and making fish blocks;

[0051] (2) Seasoning and marinating is to fully mix and marinate seasonings and the fish pieces made in the previous step;

[0052] (3) The air-drying process is to place the marinated fish pieces in a mechanical air-dryer for 6.5 hours;

[0053] (4) The second seasoning is carried out after the fish pieces are air-dried to adapt to different tastes or flavors. In addition to making up for the influence of the fish pieces on the marinating effect due to air-drying, it can also be adjusted according to different taste levels;

[0054] (5) Canning...

Embodiment 3

[0061] The manufacturing method of the air-dried canned fish of the present invention is mainly composed of processes such as fish processing → seasoning and pickling → air-drying → secondary seasoning → canning → vacuum treatment → ripening → crisping → sterilization → packaging and the like.

[0062] (1) Fish treatment includes the steps of dissecting fish, removing scales, fins, removing viscera, cleaning, and making fish blocks;

[0063] (2) Seasoning and marinating is to fully mix and marinate seasonings and the fish pieces made in the previous step;

[0064] (3) The air-drying process is to place the marinated fish pieces in a mechanical air-dryer for 7.5 hours;

[0065] (4) The second seasoning is carried out after the fish pieces are air-dried to adapt to different tastes or flavors. In addition to making up for the influence of the fish pieces on the marinating effect due to air-drying, it can also be adjusted according to different taste levels;

[0066] (5) Canning...

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PUM

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Abstract

The invention relates to a manufacturing method of an air-drying canned fish. The method is characterized in that the manufacturing method of the air-drying canned fish includes the following steps that are (1) fishes processing, (2) seasoning and salting, (3) air drying, (2) secondary seasoning, (5) can filling, (6) processing in vacuum, (7) ripening, (8) crisping, (9) sterilizing, and (10) packing. The manufacturing method of the air-drying canned fish has simple manufacture, green environmental protection, fish flavor maintenance, food safety, nutrition, and hygiene.

Description

technical field [0001] The invention relates to a method for manufacturing air-dried fish cans. Background technique [0002] At present, most of the fish products in our country are circulated in the form of fresh and live bodies. In the circulation and sales, in order to prevent the aquatic products from dying or even deteriorating, this increases the transportation and preservation work in the circulation process. great difficulty. Even so, fish products will still die and spoil during transportation. Thereby, in order to avoid this loss, people often make a part of fresh and live products into cans, and canned fish is also favored by people because of its unique flavor and convenient consumption. In addition, due to the weather, a large number of raised fish die from time to time. If the dead fish are not dealt with in time, they will rot, which will greatly hit the fish breeding industry and cause huge losses to fish farmers. The production of canned fish can solve t...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23B4/00A23L17/00
Inventor 梁森德寿鸣
Owner 梁森德
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