Seafood can and manufacturing method thereof
A production method and seafood technology, applied in food preparation, application, food science, etc., can solve the problems of troublesome cooking, strong fishy smell, and difficult preservation, etc., and achieve the effect of protecting nutrients, delicious taste, and convenient consumption
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Example Embodiment
[0019] Example 1: A canned seafood is composed of processed sea cucumbers, prepared broth and quail eggs, with a solid content of ≥15%, and is prepared according to the following process. The processing and preparation of seafood is to select and clean the sea cucumbers and put them in Add 2% salt to the clear water and boil it for 10-12 minutes. After cooling, fill it in a can. The broth is prepared by adding the bones and chicken to the clear water and boiling for 20 minutes, remove and clean, according to 30kg bones, 10kg chicken, 5kg mushrooms, Mix with 150kg water, heat and boil, heating temperature 80-100℃, time 8 hours, and then cooling to 10℃, after removing the fat, add 50g aniseed, 60g pepper, 100g cinnamon and 30g bay leaf to the soup to taste Use a 120-mesh sieve to filter the broth, add 1-1.5% salt, 0.3-0.4% MSG seasoning, and seal the sea cucumber, broth, and quail eggs, and then sterilize them. After 30 minutes, the sterilization temperature is 121°C, and then it...
Example Embodiment
[0032] Example 2: A canned seafood is composed of processed abalone, prepared broth and quail eggs, and its solid content is ≥15%. It is prepared according to the following process. The seafood is prepared by selecting and washing the abalone and putting it in water Add 2% salt and boil it for 12 minutes. After cooling, it can be put into a can. The broth is prepared by adding bones and chicken to clean water for 20 minutes, removing and cleaning, according to 30kg bones, 10kg chicken, 5kg mushrooms, 150kg water Proportioning mixing, heating and boiling, heating temperature 100 ℃, time 8 hours, and then cooling to 10 ℃, after removing the fat, add 50g aniseed, 60g Chinese pepper, 100g cinnamon, 30g bay leaf seasoning, heating temperature 100 ℃ for 2 hours, then filter the broth with a 120 mesh screen, add 1.5% salt, 0.4% MSG seasoning to the soup, and seal the abalone, broth, and quail eggs, sterilize for 30 minutes at 121°C, and then proceed After cooling, the center temperatu...
Example Embodiment
[0045] Example 3: A canned seafood is composed of processed shrimp meat, prepared broth and quail eggs, and its solid content is ≥15%. It is prepared according to the following process. The preparation of seafood is to select and clean the shrimp meat and put it Add 2% salt to the clean water and boil it for 10 minutes. After cooling, it can be filled. The preparation of the broth is to add the bones and chicken to the clean water and boil for 20 minutes. Remove and clean, according to 30kg bones, 10kg chicken, 5kg mushrooms, 150kg Mix the proportion of water, heat and boil, heat at 100°C for 8 hours, and then cool to 10°C. After removing the fat, add 50g aniseed, 60g pepper, 100g cinnamon, and 30g bay leaf seasoning to the soup, and heat Temperature 100℃, time 2 hours, then filter the broth with a 120 mesh screen, add 1% salt, 0.3% MSG seasoning to the soup, put the shrimp, broth, and quail eggs into the cans and seal them, sterilize for 30 minutes, and sterilize at 121℃ After...
PUM
Login to view more Abstract
Description
Claims
Application Information
Login to view more - R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap