Ready-to-eat canned shellfish and processing method thereof

Abstract

The invention relates to a ready-to-eat canned shellfish and a processing method thereof, comprising 65 to 70 portions of shellfish, and the balance of spoon meat; the spoon meat comprises the following components: 60 to 65 portions of tomato sauce, 8 to 12 portions of diced onion, 11 to 15 portions of sunflower seed oil, 0.1 to 0.5 portion of garlic powder, 0.1 to 0.5 portion of cinnamon powder, 0.1 to 0.5 portion of walnut powder, 0.1 to 0.5 portion of white pepper powder, 0.1 to 0.5 portion of red chill powder, and the balance of drinking water. The shellfish is the food with high protein content, high trace elements content, high iron content, high calcium content and less fat content; the spoon meat of the canned shellfish is made by refining and decocting materials with multiple nutrition and flavors, and has rich nutrition, and unique and delicious taste; on the premise of maintaining the nutrition, tincture and mouthfeel of ready-to-eat shellfish aquatic products, reasonable sterilization conditions are adopted, so that the canned shellfish can be preserved for two years at normal temperature; the product can be packaged by aluminium cans or tinplate lacquered cans of different specifications, so as to meet different requirements of consumers on product quantity, and be convenient to carry.

Description

technical field [0001] The invention relates to the field of food, in particular to an instant canned shellfish and a processing method thereof. Background technique [0002] The nutritional characteristics of shellfish are high protein, high trace elements, high iron, high calcium and less fat. Shellfish also contain a kind of △7-cholesterol and 24-methylene cholesterol that can lower serum cholesterol. The unique function of synthesizing and accelerating the excretion of cholesterol in the liver, thereby reducing the cholesterol in the body. At present, shellfish products on the market are generally eaten fresh and simply processed into dried or frozen products. There are very few shellfish products processed into ready-to-eat shellfish products, but there are certain defects: unprocessed fresh food Shellfish aquatic products have defects such as short shelf life, single taste, inconvenient transportation, carrying and eating; processed dried shellfish products cause exce...

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problems existing in the existing shellfish aquatic products and their processing and preparation methods, the present invention provides a canned ready-to-eat shellfish with simple operation, low cost, nutrition and health and a processing method thereof, so as to overcome the problems of the above-mentioned existing ready-to-eat shellfish. Deficiencies in product processing and preparation methods