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Production method of chopped peppers lucisoma setigerus head can

A production method and fish head technology, applied in food preparation, application, food science and other directions, can solve the problems of low added value, pollution, waste of resources and environment, etc.

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 large-mouthed fish heads is low, waste of resources and environmental pollution caused by discarding or making fish meal or feed, the invention provides a method for making canned large-mouthed fish heads with chopped peppers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for making 200 grams of bottled canned fish head with chopped pepper:

[0017] A. For the pretreatment of raw materials, fresh large-mouthed fish 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, weigh 9000 grams, and set aside;

[0018] Select 4000 grams of fresh kelp fat and thick roots, wash it under running water, cut it into cubes, and set aside;

[0019] Take 6000 grams of clean water, add 150 grams of spring onion and 150 grams of ginger, heat and cook, then filter to obtain a filtrate, then take an appropriate amount of the filtrate and add sugar, monosodium glutamate, and soy sauce to stir to obtain a seasoning liquid. The weight of each component is respectively: filtrate 5394g, white sugar 496g, monosodium glutamate 31g, soy sauce 279g are stirred to ...

Embodiment 2

[0026] A kind of preparation method of 250 grams bagged canned fish head with chopped pepper:

[0027] A. For the pretreatment of raw materials, fresh large-mouthed fish 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, weigh 27.5kg, and set aside;

[0028] Select 5kg of fresh kelp root, wash it with running water, cut into cubes, and set aside;

[0029] Take 15kg of clean water, add 330g green onions and 330g ginger, heat and cook, then filter to obtain the filtrate, then take an appropriate amount of the filtrate, add sugar, monosodium glutamate, and soy sauce to stir to obtain a seasoning liquid, and each component in the seasoning liquid The weight is respectively: filtrate 12.6kg, white sugar 840g, monosodium glutamate 75g, soy sauce 485g are stirred to make seasoning.

...

Embodiment 3

[0036] A kind of preparation method of 500 grams of canned fish head with chopped pepper:

[0037] A. For the pretreatment of raw materials, fresh large-mouthed fish 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, weigh 12.5kg, and set aside;

[0038] Select 3.75kg of fresh kelp root, wash it with running water, cut into cubes, and set aside;

[0039] Take 7800 grams of clean water, add 190 grams of green onions and 190 grams of ginger, heat and cook, then filter to obtain a filtrate, then take an appropriate amount of the filtrate and add sugar, monosodium glutamate, and soy sauce to stir to obtain a seasoning liquid. The weight of each component is respectively: filtrate 6.5kg, white sugar 532.5g, monosodium glutamate 36.25g, soy sauce 181.25g.

[0040] B. Soak to taste Pu...

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PUM

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Abstract

The invention relates to a method for preparing a canned steamed large-mouth fish head with diced hot red peppers and is characterized in that a fresh large-mouth fish head, which is cut from the eyes, is chosen, immersed and seasoned in the tea water with salt and is packaged into a can container after the water is drained; diced kelp, diced hot red peppers and condiment liquid are added into the container with the weight percentage of the fish head of 45 to 55 percent, diced kelp of 10 to 20 percent, diced hot red peppers of 4 to 7 percent and condiment liquid of 25 to 35 percent; the gas in the can 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; after the can is sealed, 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 steamed large-mouth fish head with diced hot red peppers. The canned large-mouth fish head manufactured with the method integrates the nutritional components of the large-mouth fish head, diced kelp, diced hot red peppers and condiment liquid 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 heads of large-mouth fish, reduces the waste of resources. 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 food products, in particular to a method for preparing canned fish head with chopped peppers by matching large-mouthed fish heads with chopped peppers. Background technique [0002] Every 100 g of large mouth fish contains 20.4g of protein, 0.5g of fat, 42mg of calcium, 232mg of phosphorus and various vitamins. The meat is tender, white in color and delicious in taste. Zhongjun discards the largemouth fish head or uses the fish head as a raw material for processing fish meal. In fact, the head of large mouth fish 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. Due to the lack of awareness of the nutritional value of large-mouthed fish heads, fish heads are discarded or used as raw materials for processing fish meal or directly as feed for breedi...

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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