Preparation method of canned sardines

The technology of canned sardines and sardines is applied in the field of preparation of canned sardines, and can solve the problem that the sardines cannot be enriched for long-term preservation of nutrient components, and achieve the effects of improving sterilization efficiency, reducing sterilization costs, and increasing nutrient components.

Active Publication Date: 2012-09-26
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a preparation method of canned sardines, so as to solve the problem that the current sardines cannot be stored for a long time while maintaining their rich nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of canned sardines, the preparation method comprising the following steps:

[0025] (1) Preparation: select fresh or frozen and thawed sardines, remove the head, tail, fins, internal organs and bone spurs, scrape off the scales, wash with water, cut into fish pieces with a thickness of less than 4.5cm, and set aside;

[0026] (2) Salting: The fish pieces obtained in step (1) are salted in salt water with a concentration of 8 degrees Baume. The salting time of fresh sardine pieces is 15 minutes, and the salting time of frozen and thawed sardine pieces is 25 minutes, the weight ratio of salt water to fish pieces is 1:1, rinse the fish pieces once with clean water after salting, and drain the water;

[0027] (3) Canning: weighing and canning the salted and drained fish pieces, the height of the can is no more than 5cm, and the thickness of the seafood in the can is no more than 4.5cm, and then fill the can with a concentration of 1.5 Baume's brine;

...

Embodiment 2

[0034] A preparation method of canned sardines, the preparation method comprising the following steps:

[0035] (1) Preparation: select fresh or frozen and thawed sardines, remove the head, tail, fins, internal organs and bone spurs, scrape off the scales, wash with water, cut into fish pieces with a thickness of less than 4.5cm, and set aside;

[0036] (2) Salting: The fish pieces obtained in step (1) are salted with salt water with a concentration of 10 degrees Baume. The salting time of fresh sardine pieces is 20 minutes, and the salting time of frozen and thawed sardine pieces is 13 minutes, the weight ratio of salt water to fish pieces is 1:1.1, rinse the fish pieces twice with clean water after salting, and drain the water;

[0037] (3) Canning: weighing and canning the salted and drained fish pieces, the height of the can is not more than 5cm, the thickness of the seafood in the packaging can not exceed 4.5cm, and then fill the can with a concentration of 1 Baume's bri...

Embodiment 3

[0044] A preparation method of canned sardines, the preparation method comprising the following steps:

[0045] (1) Preparation: select fresh or frozen and thawed sardines, remove the head, tail, fins, internal organs and bone spurs, scrape off the scales, wash with water, cut into fish pieces with a thickness of less than 4.5cm, and set aside;

[0046](2) Salting: The fish pieces obtained in step (1) are salted with salt water with a concentration of 12 degrees Baume. The salting time of fresh sardine pieces is 10 minutes, and the salting time of frozen and thawed sardine pieces is 20 minutes, the weight ratio of salt water to fish pieces is 1:1.2, rinse the fish pieces with clean water twice after salting, and drain the water;

[0047] (3) Canning: weighing and canning the salted and drained fish pieces, the height of the can is not more than 5cm, the thickness of the seafood in the packaging can not exceed 4.5cm, and then fill the can with a concentration of 1 Baume's brin...

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PUM

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Abstract

The invention discloses a preparation method of canned sardines, comprising the steps of taking sardines as raw material, canning and cooking the sardines, filling soup and sealing, and finally, performing pre-sterilization and electron beam secondary sterilization so as to realize full sterilization on the basis of keeping the original taste. The canned sardines prepared by the preparation method of canned sardines, provided by the invention, the original rich nutrient contents of the seafood are kept and various nutrient contents are added, has no added preservative in the can and is a green health food, and can be preserved for a long time, thus satisfying the needs of human life.

Description

technical field [0001] The invention relates to a preparation method of a marine product can, in particular to a preparation method of a sardine can. Background technique [0002] Seafood is not only delicious but also nutritious, and it is a delicacy that people love. Although the production of traditional seafood maintains the original flavor of seafood, it has a serious problem of short shelf life. Because seafood has not been thoroughly sterilized, even if The shelf life at room temperature after vacuum sealing is no more than 8 days. In order to solve the problem of short shelf life of seafood meals, seafood needs to be canned and sterilized under high temperature and high pressure. Although the seafood prepared after high temperature and high pressure sterilization can be stored at room temperature for a long time, the nutrients of seafood after high temperature and high pressure sterilization are affected. Larger damage, thus affecting the taste of seafood and loss o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 周枫郑斌钟明杰陆阿定王维伦肖红文廖妙飞於斌季建傅光明
Owner ZHEJIANG MARINE DEV RES INST
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