Method for preparing blowfish can

A production method and technology for puffer fish, which are applied in the directions of processing fish, peeling fish, food preparation, etc., can solve the problems of difficulty in maintaining the delicious taste of puffer fish, difficulty in maintaining freshness for a long time, and impact on eating effect, and achieve shortening time. The effect of heating time, avoiding cooking odor, and food safety

Inactive Publication Date: 2008-11-12
刘烈
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, even if certain measures are taken, it is still difficult to maintain freshness for a long time, especially the demand that consumers in inland areas can eat puffer fish cannot be guaranteed. In order to ensure the long-term freshness of puffer fish food, only deep processing of puffer fish is carried out
At present, the deep-processing products of puffer fish are mainly canned food and dried fish products with traditio

Method used

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  • Method for preparing blowfish can
  • Method for preparing blowfish can

Examples

Experimental program
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Effect test

Embodiment Construction

[0048] According to the above-mentioned canned puffer fish production process, a certain manufacturer tested and produced canned products with significantly better quality and taste than traditional products. The details are as follows:

[0049] The selected raw materials were 32 boy puffer fish, divided into two groups A and B with different test conditions, 16 in each group, 8 were stored at room temperature, and 8 were stored at a constant temperature of 37°C, and 4 of them were vacuum-sealed in transparent high-temperature cooking bags. Two bags at room temperature and two bags at constant temperature were used for color observation, and the changes are shown in the table below:

[0050]

[0051] 2007-07-09-2007-12-08 Observation results of microbiological testing on puffer fish samples

[0052]

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Abstract

The invention relates to a method for making globe fish can, including the following steps: material preprocessing, cutting, soup stock production, mixing, canning, pre-boiling, sealing, sterilization, cooling, casing. The key technology of the method is adopting the wave-type hot water injection of an automatic spraying sterilizer and the temperature rise regulating sterilization in multi-stage. The making method has a strict and general sterilization to the globe fish materials, makes use of the advanced processing devices, temperature rise regulating sterilization in multi-stage and reasonable making technology. The can products are not only safe, nutrient, but also maintain the natural taste of the globe fish.

Description

Technical field: [0001] The invention relates to a processing method of fish food, especially puffer fish food. Background technique: [0002] Puffer fish is a special kind of fish, which has attracted the attention of the world because of its delicious taste. Its nutritional and economic value are superior to other aquatic products, and it is known as the king of fish. According to measurements, the protein content in every 100 grams of puffer fish meat is 18.7 grams, dozens of times higher than other seafood, while the fat content is only 0.26 grams, which is the lowest fat content in fish. Puffer fish is also rich in vitamin B1, B12, selenium, zinc and other beneficial trace elements. Puffer fish has become a diet not only because of its delicious taste and rich nutrition, but also because it can cure diseases and strengthen the body. Regular consumption of puffer fish can prevent cardiovascular and cerebrovascular diseases, high blood pressure, hepatitis and other disea...

Claims

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Application Information

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IPC IPC(8): A23L1/326A22C25/14A22C25/16A22C25/17A22C25/02A22C25/00A23B4/005A23B4/00A23L17/10
Inventor 刘烈
Owner 刘烈
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