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Processing method for carrying out oil stain type high-pressure cooking on engraulis japonius

A processing method and oil-soaked technology, which is applied in the field of clove fish oil-soaked high-pressure cooking, can solve the problems of high production and enterprise losses, and achieve the effect of less nutritional loss, good product quality and attractive flavor

Inactive Publication Date: 2013-09-18
FUZHOU JINFULIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, my country's rich raw material resources and high international market prices have not brought due returns to domestic producers, on the contrary many enterprises have suffered serious losses

Method used

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  • Processing method for carrying out oil stain type high-pressure cooking on engraulis japonius

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Select raw materials of clove fish, wash and drain;

[0027] (2) Salting: use 10% salt water for salting, the mass ratio of salt water to fish is 1:1.5, and the salting time is 2 hours. After salting, wash with water and drain;

[0028] (3) Vacuum dipping and seasoning: Pour the salted clove fish into the seasoning liquid, mix the clove fish and seasoning liquid evenly, and use vacuum dipping and seasoning. The vacuum degree is 0.06 MPa, and the soaking time is 30 minutes. The mass ratio of the seasoning liquid to clove fish is 2:1, stir once every 10 minutes, the seasoning liquid is 4g of monosodium glutamate, 20g of sugar, and 20g of cooking wine per 1 L of water;

[0029] (4) High-pressure curing: Steam clove fish in a high-pressure sterilizer, heat to remove cold air, heat to a pressure of 0.4Mpa, and when the temperature is 50°C, keep it warm for 10 minutes, then raise the temperature, control the temperature at 100°C, steam for 15 minutes, and stop heating ca...

Embodiment 2

[0034] (1) Select raw materials of clove fish, wash and drain;

[0035] (2) Salting: use 10% salt water for salting, the mass ratio of salt water to fish is 1:1.5, and the salting time is 2 hours. After salting, wash with water and drain;

[0036] (3) Vacuum impregnation seasoning: Pour the clove fish into the seasoning liquid, mix the clove fish with the seasoning liquid evenly, and use vacuum impregnation for seasoning. The vacuum degree is 0.065 MPa, and the soaking time is 30 minutes. The mass ratio of the seasoning liquid to clove fish is 2:1, stir once every 10 minutes, the seasoning liquid is 5g of monosodium glutamate, 20g of sugar, and 20g of cooking wine per 1 L of water;

[0037] (4) High-pressure curing: steam clove fish in a high-pressure sterilizer, heat to remove cold air, heat to a pressure of 0.5Mpa, and when the temperature is 50°C, keep it warm for 10 minutes, then raise the temperature, control the temperature at 105°C, steam for 15 minutes, and stop Just ...

Embodiment 3

[0042] (1) Select raw materials of clove fish, wash and drain;

[0043] (2) Salting: Use salt water with a mass percentage concentration of 11% for salting, the mass ratio of salt water to fish is 1:2, and the salting time is 2.5 hours. After salting, wash with water and drain

[0044] (3) Vacuum impregnation seasoning: Pour the clove fish into the seasoning liquid, mix the clove fish with the seasoning liquid evenly, and use vacuum impregnation for seasoning. The vacuum degree is 0.065 MPa, and the soaking time is 30 minutes. The mass ratio of the seasoning liquid to clove fish is 2:1, stir once every 10 minutes, the seasoning liquid is 5g of monosodium glutamate, 25g of sugar, and 25g of cooking wine per 1 L of water;

[0045] (4) High-pressure curing: steam clove fish in a high-pressure sterilizer, heat to remove cold air, heat to a pressure of 0.5Mpa, and when the temperature is 60°C, keep it warm for 10 minutes, then raise the temperature, control the temperature at 100°C...

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Abstract

The invention discloses a processing method for carrying out oil stain type high-pressure cooking on engraulis japonius. The method is implemented by taking an engraulis japonius as a raw material through the steps of cleaning and draining the engraulis japonius; after the engraulis japonius is salted, carrying out vacuum dipped seasoning on the engraulis japonius; and preparing crisp fried engraulis japonius by using a high-pressure cooking technique and the like. According to the invention, because an operation of vacuum dipped seasoning is performed, seasoning sauces can be fully filtered into an engraulis japonius body, so that the prepared engraulis japonius is tasty, and the taste is delicious and lasting; and in addition, because a high-pressure cooking technique is adopted by the invention, the heating temperature is reduced, and the nutritive losses are reduced.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method for clove fish oil-soaked high-pressure cooking. Background technique [0002] Clovefish, also known as Japanese anchovy (Engraulis japonius), is also known as Lishuilan and Rottenboat Ding. It is a small individual with a common fishing length of 15-70mm. It is a warm-water pelagic fish and is widely distributed in my country's Bohai Sea, Yellow Sea and East China Sea. , the yield is more than 3 × 106 t. The total amino acid content of clove fish is 34.4% to 38.7%, and the combination ratio is balanced. It contains various amino acids necessary for the human body. Methionine is the first limiting amino acid, and the content of lysine is as high as 3.86g / 100g. 48.23% of amino acid content. Clove fish has low fat content, but is rich in high unsaturated fatty acids, DHA content is 21.21%-25.83%, rich in trace elements such as Ca, P, Fe, Zn, Se, etc. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 傅学霖
Owner FUZHOU JINFULIN FOOD
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