Seafood can and manufacturing method thereof
A production method and seafood technology, which are applied in food preparation, application, food science and other directions, can solve the problems of troublesome stewing, strong sea smell, loss of seafood nutrients, etc., and achieve nutritional protection, rich nutrition and delicious taste. Effect
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Embodiment 1
[0019] Embodiment 1: A kind of canned seafood is composed of processed sea cucumbers, prepared broth and quail eggs, and its solid content is ≥ 15%. It is prepared according to the following process. The processing and preparation of seafood is to select and clean sea cucumbers, put them in Add 2% salt in clean water and boil for 10-12 minutes, cool and put into cans. The preparation of broth is to add bones and chicken to clean water and boil for 20 minutes, remove and clean, according to 30kg bones, 10kg chicken, 5kg mushrooms, Mix 150kg of water, heat and boil, heat at 80-100°C for 8 hours, then cool to 10°C, remove fat, add 50g of aniseed, 60g of pepper, 100g of cinnamon, and 30g of fragrant leaves into the soup. Heat at 100°C for 2 hours, then filter the broth with a 120-mesh sieve, add 1-1.5% salt and 0.3-0.4% monosodium glutamate to the soup, seal the sea cucumber, broth, and quail eggs, and sterilize for 30 minutes. 121°C, then cooling, the center temperature after coo...
Embodiment 2
[0032] Embodiment 2: A kind of canned seafood is made up of processed abalone, prepared broth and quail eggs, and its solid content is more than 15%. It is prepared according to the following process. The preparation of seafood is to select and clean the abalone and put it into clear water Add 2% salt to the soup and boil for 12 minutes. After cooling, put it in a can. The preparation of the broth is to add the bones and chicken to the water and boil for 20 minutes, remove and clean it. Proportional mixing, heating and boiling, heating temperature 100°C, time 8 hours, then cooling to 10°C, after removing oil, add 50g of aniseed, 60g of Chinese prickly ash, 100g of cinnamon bark, 30g of bay leaves, heating at 100°C, After 2 hours, filter the broth with a 120-mesh sieve, add 1.5% salt and 0.4% monosodium glutamate to the soup, seal the abalone, broth, and quail eggs, sterilize for 30 minutes, and sterilize at a temperature of 121°C, then cool. The center temperature is 35°C-40°C...
Embodiment 3
[0045]Embodiment 3: A kind of canned seafood is made up of processed shrimp meat, prepared broth and quail eggs, and its solid content is more than or equal to 15%. It is prepared according to the following process. The preparation of seafood is to select and clean the shrimp meat, put Add 2% salt into clean water and boil for 10 minutes, cool and put into cans. The preparation of broth is to add bones and chicken to clean water and boil for 20 minutes, remove and clean, according to 30kg bones, 10kg chicken, 5kg mushrooms, 150kg Mix the proportions of water, heat and boil, heat at 100°C for 8 hours, then cool to 10°C, remove the fat, add 50g of aniseed, 60g of Chinese prickly ash, 100g of cinnamon, and 30g of fragrant leaves into the soup, and heat at 100°C ℃, time 2 hours, then filter the broth with a 120-mesh sieve, add 1% salt and 0.3% monosodium glutamate to the soup, seal the shrimp meat, broth, and quail eggs, and sterilize for 30 minutes at a sterilization temperature o...
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