Preparation method of liquid-smoked Longsnout catfish soft can

Abstract

The invention relates to a preparation method of a liquid smoked longsnout catfish soft can, pertaining to the technical field of aquatic product processing. In the invention, a channel catfish is taken as a raw material, and the finished liquid smoked longsnout catfish soft can is prepared through pretreatment, deboning and skinning, rinsing, draining, fishy smell removing, draining, liquid smoking, rinsing, drying, ripe preparing, vacuum packaging, sterilizing and cooling. The adoption of the channel catfish as the raw material for preparing the liquid smoked longsnout catfish soft can is very beneficial to elevating the processing level of leftovers of agricultural, livestock and aquatic products in China and can produce great economic benefit.

Description

technical field

[0001] The invention discloses a preparation method of liquid-smoked catfish soft can, which belongs to the technical field of aquatic product processing. Background technique

[0002] my country is rich in freshwater fish resources. In recent years, the freshwater fish breeding industry has developed rapidly, but the processing technology of aquatic products is backward. The preservation and processing of aquatic products are limited to freezing, drying, and pickling, which seriously restricts the development of freshwater fish farming in my country.

[0003] Liquid smoking is a method of smoking food with liquid smoke instead of gas. Applying the liquid smoking method to aquatic food processing can not only obtain attractive smoked color and aroma, but also have antibacterial and antioxidative effects and prolong the shelf life. The flavor of smoked food is liked by quite a few consumers, and its advantages are that it provides specific flavor and good co...

Examples

Embodiment 1

[0022] (1) The pre-treated fish body is deboned and skinned, rinsed and drained

[0023] (2) to fishy

[0024] Use green tea water as the deodorizing agent. When deodorizing, the green tea water is submerged in fish meat. The soaking time is 1 hour. The quality of fish meat and deodorizing agent is 1:5, and the deodorizing temperature is 30°C. Remove and drain.

[0025] (3) Smoked liquid

[0026] The smoked liquid is: the seasoning liquid is prepared from seasonings according to different tastes; the brine is dissolved in the seasoning liquid to make a solution with a concentration of 1%, and the fish fillet after deodorization is drained and soaked in the smoked liquid for 5 hours.

[0027] (4) The smoked fish meat was dried in vacuum at 30°C for 3 hours, and then hung and dried in hot air at 90°C for 1 hour.

[0028] (5) cooked

[0029] The dried fish meat is drained and fried at 150°C for 5 minutes.

[0030] (6) Vacuum packaging, sterilization and cooling

[0031] It ...

Embodiment 2

[0034] (1) The pre-treated fish body is deboned and skinned, rinsed and drained

[0035] (2) to fishy

[0036] Use green tea water as the deodorizing agent. When deodorizing, the green tea water is submerged in fish meat. The soaking time is 5 hours, the quality of fish meat and deodorizing agent is 1:30, and the deodorizing temperature is 10°C. Remove and drain.

[0037] (3) Smoked liquid

[0038] The smoked liquid is: the seasoning liquid is prepared from seasonings according to different tastes; the brine is dissolved in the seasoning liquid to make a solution with a concentration of 10%, and the fish fillets after deodorization are drained and dipped into the smoked liquid for 1 hour.

[0039] (4) The smoked fish meat was dried in vacuum at 70°C for 0.5h, and then hung and dried in hot air at 50°C for 4h.

[0040] (5) cooked

[0041] The dried fish meat is drained and fried at 180°C for 2 minutes.

[0042] (6) Vacuum packaging, sterilization and cooling

[0043] It i...

Embodiment 3

[0046] (1) The pre-treated fish body is deboned and skinned, rinsed and drained

[0047] (2) to fishy

[0048] Use green tea water as the deodorizing agent. When deodorizing, the green tea water is submerged in fish meat. The soaking time is 3 hours, the quality of fish meat and deodorizing agent is 1:15, and the deodorizing temperature is 15°C.

[0049] (3) Smoked liquid

[0050] The smoked liquid is: the seasoning liquid is prepared from seasonings according to different tastes; the brine is dissolved in the seasoning liquid to make a solution with a concentration of 5%, and the fish fillet after deodorization is drained and dipped in the smoked liquid for 3 hours.

[0051] (4) The smoked fish meat was dried in vacuum at 45°C for 2 hours, and then hung and dried in hot air at 70°C for 2 hours.

[0052] (5) cooked

[0053] The dried fish meat is drained and fried at 160°C for 3 minutes.

[0054] (6) Vacuum packaging, sterilization and cooling

[0055] It is packaged by a...

technical field

[0001] The invention discloses a preparation method of liquid-smoked catfish soft can, which belongs to the technical field of aquatic product processing. Background technique

[0002] my country is rich in freshwater fish resources. In recent years, the freshwater fish breeding industry has developed rapidly, but the processing technology of aquatic products is backward. The preservation and processing of aquatic products are limited to freezing, drying, and pickling, which seriously restricts the development of freshwater fish farming in my country.

[0003] Liquid smoking is a method of smoking food with liquid smoke instead of gas. Applying the liquid smoking method to aquatic food processing can not only obtain attractive smoked color and aroma, but also have antibacterial and antioxidative effects and prolong the shelf life. The flavor of smoked food is liked by quite a few consumers, and its advantages are that it provides specific flavor and good co...

Examples

Embodiment 1

[0022] (1) The pre-treated fish body is deboned and skinned, rinsed and drained

[0023] (2) to fishy

[0024] Use green tea water as the deodorizing agent. When deodorizing, the green tea water is submerged in fish meat. The soaking time is 1 hour. The quality of fish meat and deodorizing agent is 1:5, and the deodorizing temperature is 30°C. Remove and drain.

[0025] (3) Smoked liquid

[0026] The smoked liquid is: the seasoning liquid is prepared from seasonings according to different tastes; the brine is dissolved in the seasoning liquid to make a solution with a concentration of 1%, and the fish fillet after deodorization is drained and soaked in the smoked liquid for 5 hours.

[0027] (4) The smoked fish meat was dried in vacuum at 30°C for 3 hours, and then hung and dried in hot air at 90°C for 1 hour.

[0028] (5) cooked

[0029] The dried fish meat is drained and fried at 150°C for 5 minutes.

[0030] (6) Vacuum packaging, sterilization and cooling

[0031] It ...

Embodiment 2

[0034] (1) The pre-treated fish body is deboned and skinned, rinsed and drained

[0035] (2) to fishy

[0036] Use green tea water as the deodorizing agent. When deodorizing, the green tea water is submerged in fish meat. The soaking time is 5 hours, the quality of fish meat and deodorizing agent is 1:30, and the deodorizing temperature is 10°C. Remove and drain.

[0037] (3) Smoked liquid

[0038] The smoked liquid is: the seasoning liquid is prepared from seasonings according to different tastes; the brine is dissolved in the seasoning liquid to make a solution with a concentration of 10%, and the fish fillets after deodorization are drained and dipped into the smoked liquid for 1 hour.

[0039] (4) The smoked fish meat was dried in vacuum at 70°C for 0.5h, and then hung and dried in hot air at 50°C for 4h.

[0040] (5) cooked

[0041] The dried fish meat is drained and fried at 180°C for 2 minutes.

[0042] (6) Vacuum packaging, sterilization and cooling

[0043] It i...

Embodiment 3

[0046] (1) The pre-treated fish body is deboned and skinned, rinsed and drained

[0047] (2) to fishy

[0048] Use green tea water as the deodorizing agent. When deodorizing, the green tea water is submerged in fish meat. The soaking time is 3 hours, the quality of fish meat and deodorizing agent is 1:15, and the deodorizing temperature is 15°C.

[0049] (3) Smoked liquid

[0050] The smoked liquid is: the seasoning liquid is prepared from seasonings according to different tastes; the brine is dissolved in the seasoning liquid to make a solution with a concentration of 5%, and the fish fillet after deodorization is drained and dipped in the smoked liquid for 3 hours.

[0051] (4) The smoked fish meat was dried in vacuum at 45°C for 2 hours, and then hung and dried in hot air at 70°C for 2 hours.

[0052] (5) cooked

[0053] The dried fish meat is drained and fried at 160°C for 3 minutes.

[0054] (6) Vacuum packaging, sterilization and cooling

[0055] It is packaged by a...