Production method of cods can in tomato sauce

A production method, technology of cod in tomato sauce, applied in the field of canned cod head in tomato sauce, can solve the problems of resource waste, environmental pollution, low added value of cod head, etc., and achieve the effects of softening blood vessels, reducing environmental pollution, and enriching nutrition

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 in the prior art that the added value of cod heads is low, waste of resources or environm...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of 200 grams bagged canned cod head in tomato sauce is:

[0017] A. The pretreatment of raw materials selects fresh cod head, cuts the fish head from the front of the eye, removes the gills and residual internal organs, cleans them, and weighs 12kg;

[0018] B. Pickle to taste. Put the above-mentioned treated cod head into 15 Baume salt water for pickling to taste. The pickling time is 60 minutes.

[0019] C. Packing: Take out the above-mentioned marinated cod heads and drain the water, weigh 120 grams, and put them into canned soft packaging bags, 100 bags in total;

[0020] D, adding supplementary material Add 80 grams of pre-prepared tomato sauce seasoning liquid into the above-mentioned canned soft packaging bag with cod head respectively. The tomato juice seasoning liquid is prepared 8kg altogether, is made up of tomato juice 2400g, peanut oil 320g, white sugar 400g, onion powder 320g, salt 240g and water 4.32kg. The preparation metho...

Embodiment 2

[0024] A kind of preparation method of 250 grams bottled cod head canned tomato sauce is:

[0025] A. The pretreatment of raw materials selects fresh cod head, cuts the head from the front of the eye, removes the gills and residual viscera, cleans it, and weighs 17.5kg;

[0026] B. Pickle to taste. Put the above-treated cod head into 18 Baume salt water for pickling to taste. The pickling time is 45 minutes.

[0027] C, bottling Take out the above-mentioned pickled cod heads and drain the water, weigh 175g, and put them into glass jars respectively, 100 bottles in total;

[0028] D. Adding supplementary materials Add 75g of pre-prepared tomato sauce seasoning liquid into the above-mentioned glass bottles equipped with cod head respectively. The tomato sauce seasoning liquid is prepared 7.5kg altogether, is made up of tomato juice 2625g, peanut oil 375g, white sugar 450g, onion powder 375g, salt 300g and water 3375g. The preparation method of this seasoning liquid is to peel ...

Embodiment 3

[0032] A kind of preparation method of 500 grams of canned cod head canned in tomato sauce is:

[0033] A. The pretreatment of raw materials selects fresh cod head, cuts the head from the front of the eye, removes the gills and residual viscera, cleans them, and weighs 16.25kg;

[0034] B. Pickle to taste. Put the above-treated cod head into 20 Baume salt water to pickle for taste. The pickling time is 30 minutes.

[0035] C. Canning Take out the above-mentioned marinated cod heads and drain the water, weigh 325 grams, and put them into tinplate cans respectively, a total of 50 cans;

[0036] D. Add supplementary material Add 175 grams of pre-prepared tomato sauce seasoning liquid into the above-mentioned tinplate cans equipped with cod head respectively. A total of 8.75 kg of tomato juice seasoning liquid was prepared, which was composed of 3062.5 g of tomato juice, 437.5 g of peanut oil, 525 g of white sugar, 437.5 g of chopped onion, 350 g of salt and 3937.5 g of water. T...

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PUM

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Abstract

The invention relates to a method for preparing canned cod heads in tomato juice and is characterized in that a fresh cod head, which is cut from the eyes, is chosen and put into brine to be pickled and seasoned and the head is packaged into a can container after the water is drained; tomato juice condiment liquid is added into the container with the weight percentage of the cod head of 60 to 70 percent, the tomato juice condiment liquid of 30 to 40 percent; the gas in the cod head and the tomato juice condiment liquid is dissolved out after the container is opened and heated for 15 to 30 minutes in the temperature condition of more than 85 DEG C; the can is sealed, and the sterilization is carried out for 60 to 90 minutes at temperature of 100 to 120 DEG C, and the head is cooled to room temperature, thus forming the canned cod head in tomato juice. The canned food manufactured by adopting the method fully integrates the nutritional components of cod heads, tomato juice and other raw materials and is rich in nutrition, delicious in taste, long in shelf life and convenient in eating as well as improves the added value produced by cod heads, reduces the waste of resources and environmental pollution. The manufacturing method of the invention is reasonable in process, feasible in operation and is suitable for industrial production.

Description

technical field [0001] The invention relates to a method for making canned products, in particular to a method for making canned cod head in tomato sauce. Background technique [0002] Every 100 g of cod contains 20.4g of protein, 0.5g of fat, 42mg of calcium, 232mg of phosphorus and multivitamins. The meat is tender, white in color and delicious in taste. All the cod head is discarded or the cod head is used as fish meal or as animal feed. In fact, cod fish 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 arachidonic acid. Insufficient understanding of the nutritional value of cod mouth fish head, abandoning fish head or using it as a raw material for processing fish meal, resulting in low added value, and causing waste of resources and environmental pollution. Contents of the invention [0003] In order to solve the problems in...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/212A23L1/221A23L1/29A23L17/00A23L19/00A23L27/10A23L33/00
Inventor 刘扬瑞任召珍张立强王红英
Owner TAIXIANG GRP TECH DEV
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