Production method of spanish mackerel head can

A production method and technology of mackerel heads, applied in the field of canned mackerel heads, can solve the problems of environmental pollution, low added value of mackerel heads, waste of resources, etc., and achieve the advantages of convenient eating, long shelf life and increased added value Effect

Inactive Publication Date: 2008-12-31
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems of low added value produced by Spanish mackerel heads and the waste of res

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of 500 grams of canned mackerel head cans:

[0018] A. For the pretreatment of raw materials, fresh Spanish mackerel heads are selected. The upper and lower jaws of the fish are removed from the fish head before the eyes, and the fish head section from the neck to the eyes is selected, and the gills and residual internal organs are removed. Rinse with flowing water and weigh 45kg;

[0019] B. Pickling to taste. Put the mackerel head after the above treatment into 11.25kg of pickling material for mixing and pickling to taste. The pickling time is 2 hours. Wherein the weight percentage of each component of pickling material is respectively: 4% of refined salt, 4% of cooking wine, 0.5% of pepper powder, 10% of spring onion, 50% of white sugar, 30% of soy sauce, 1.5% of monosodium glutamate;

[0020] C. Frying Put the above-mentioned pickled Spanish mackerel head into the peanut oil heated to 80% heat and fry until it is tea-brown, take it out ...

Embodiment 2

[0026] A kind of preparation method of 200 grams bottled Spanish mackerel head cans:

[0027] A. For the pretreatment of raw materials, fresh Spanish mackerel heads are selected. The upper and lower jaws of the fish are removed from the fish head before the eyes, and the fish head section from the neck to the eyes is selected, and the gills and residual internal organs are removed. Rinse with flowing water and weigh 18kg;

[0028] B. Pickle to taste. Add 4.5kg of pretreated mackerel head to marinate for 4 hours. The pickle is obtained by mixing 180g of refined salt, 45g of pepper, 450g of ginger slices, 2475g of sugar and 1350g of soy sauce. ;

[0029] C. Frying Take 10kg of peanut oil, heat it to 80% heat, fry the above-mentioned pickled Spanish mackerel head in batches until it is dark brown, take it out and drain the remaining oil on the surface;

[0030] D, bottling weigh 180 grams of the above-mentioned deep-fried Spanish mackerel heads and pack them into glass bottles ...

Embodiment 3

[0035] A kind of preparation method of 250 grams bagged mackerel head cans:

[0036] A. For the pretreatment of raw materials, fresh Spanish mackerel heads are selected. The upper and lower jaws of the fish are removed from the fish head before the eyes, and the fish head section from the neck to the eyes is selected, and the gills and residual internal organs are removed. Rinse with flowing water and weigh 10.75kg;

[0037] B. Pickle and taste. Add 2.5kg of pickling material to the above-mentioned mackerel fish head to pickle and taste. The pickling time is 3 hours. The pickling material is 125g of refined salt, 125g of cooking wine, 5g of pepper, 500g of green onion, 500g of ginger slices, 975g white sugar, 125g vinegar, 125g soy sauce, 20g monosodium glutamate, mixed evenly;

[0038] C. Frying Take 1kg of peanut oil, heat it to 80% heat, fry the above-mentioned pickled Spanish mackerel head in batches until it is dark brown, take it out and drain the remaining oil on the s...

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PUM

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Abstract

The invention relates to a method for preparing canned spanish mackerel head and is characterized in that a fresh spanish mackerel head, the eyes of which are not cut, is chosen and put into pickling materials and seasoned and then fried to dark brown in heated peanut oil, and the fried head is taken out and packaged into a can container after the remained oil is drained; flavor oil and condiments are also added into the container with the weight percentage of the mackerel head of 85 to 90 percent, the flavor oil of 1.5 to 3 percent and the condiments of 8 to 12 percent; the gas in the mackerel head and accessional material is dissolved out after the container is opened and heated for 15 to 20 minutes in the temperature condition of more than 80 DEG C; after the can is sealed, the sterilization is carried out for 40 to 80 minutes at temperature of 100 to 120 DEG C, and the head is cooled to room temperature, thus forming the canned spanish mackerel head. The canned food manufactured by adopting the method fully preserves the nutritional components of spanish mackerel heads, is rich in nutrition, delicious in taste, long in shelf life and convenient in eating, improves the added value of spanish mackerel heads, and reduce the waste of resources and environmental pollution. The manufacturing method of the invention is reasonable in process, feasible in operation, high in production efficiency and is suitable for industrial production.

Description

technical field [0001] The invention relates to a method for making canned food, in particular to a method for making canned Spanish mackerel head. technical background [0002] Mackerel, in China, is mainly produced in the Bohai Sea, the Yellow Sea and the East China Sea. The output is relatively large. Its meat is delicate, delicious, and rich in nutrients. It is rich in protein, vitamin A, minerals and other nutrients; Spanish mackerel has the effect of nourishing qi and calming cough , has a certain curative effect on weak cough and asthma; it also has therapeutic functions such as refreshing and anti-aging. Regular consumption will have a certain auxiliary effect on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia. Spanish mackerel head is rich in trace elements such as calcium, zinc, potassium, sodium, phosphorus, etc., as well as nutrients such as unsaturated fatty acids docosahexaenoic acid, eicosapentaenoic acid, and arach...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 刘扬瑞任召珍张立强王红英
Owner TAIXIANG GRP TECH DEV
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