Preparation process for instant canned anchovy

A preparation process and technology for anchovies are applied in the field of preparation of ready-to-eat canned anchovies, and can solve the problems of easily damaged and rotten anchovies, lack of convenience for eating, long storage time, and the like, achieving long storage time, less nutrient loss, and convenient eating. Effect

Active Publication Date: 2013-04-24
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a preparation process for ready-to-eat canned anchovies, to solve the current problems that anchovies are easily damaged and rotted, difficult to sell fresh, and lack of anchovy food that is convenient to eat, has a long storage time, and is easy to carry in the market

Method used

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  • Preparation process for instant canned anchovy

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Effect test

Embodiment 1

[0030] A preparation process of instant canned anchovy, the operation steps are as follows:

[0031] (1) Pretreatment: choose fresh or frozen and thawed anchovies, remove the head, tail, fins, viscera, bone spurs and scales, then wash the fish body with clean water and set aside;

[0032] (2) Deodorization: first, soak the anchovies pretreated in step (1) for 30 minutes with the deodorization liquid, the weight ratio of the deodorization liquid to the anchovies is 2:1, and the deodorization liquid contains CaCl 2 Mixed solution with HCl, CaCl 2 The mass concentration of HCl is 0.3%, and the mass concentration of HCl is 0.05%; then, the anchovy is rinsed to neutrality with ice water and then soaked in rice wine for 15min, and the weight ratio of rice wine and anchovy is 2:1; finally, first Rinse with ice water and then soak in green tea water for 1 hour; the soaking temperature is 20°C, and the weight ratio of green tea water to anchovy is 4:1; green tea water is brewed by add...

Embodiment 2

[0039] A preparation process of instant canned anchovy, the operation steps are as follows:

[0040] (1) Pretreatment: choose fresh or frozen and thawed anchovies, remove the head, tail, fins, viscera, bone spurs and scales, then wash the fish body with clean water and set aside;

[0041] (2) Deodorization: First, soak the anchovies pretreated in step (1) for 45 minutes with the deodorization solution, the weight ratio of the deodorization solution to the anchovy is 2.5:1, and the deodorization solution contains CaCl 2 Mixed solution with HCl, CaCl 2 The mass concentration of HCl is 0.2%, and the mass concentration of HCl is 0.08%; Then, the anchovy is rinsed with ice water to neutrality and then soaked in rice wine for 20min, and the weight ratio of rice wine and anchovy is 1:1; finally, first Rinse with ice water and then soak in green tea water for 2.5 hours; the soaking temperature is 30°C, the weight ratio of green tea water to anchovy is 2:1; green tea water is brewed by ...

Embodiment 3

[0048] A preparation process of instant canned anchovy, the operation steps are as follows:

[0049] (1) Pretreatment: choose fresh or frozen and thawed anchovies, remove the head, tail, fins, viscera, bone spurs and scales, then wash the fish body with clean water and set aside;

[0050] (2) Deodorization: First, soak the anchovies pretreated in step (1) for 90 minutes with the deodorization liquid, the weight ratio of the deodorization liquid to anchovies is 1.5:1, and the deodorization liquid contains CaCl 2 Mixed solution with HCl, CaCl 2 The mass concentration of HCl is 0.25%, and the mass concentration of HCl is 0.1%; then, the anchovy is rinsed with ice water to neutrality and then soaked in rice wine for 10min, and the weight ratio of rice wine and anchovy is 1.5:1; finally, first Rinse with ice water and then soak in green tea water for 3 hours; the soaking temperature is 10°C, the weight ratio of green tea water to anchovy is 3:1; green tea water is brewed by adding...

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Abstract

The invention relates to the technical field of aquatic product processing and in particular relates to a preparation process for instant canned anchovy. The preparation process comprises the following steps of: pre-treating the anchovy, removing the fishy smell, cleaning and draining off, drying, marinating, canning, sterilizing and cooling to obtain the finished product of the instant canned anchovy, wherein the self-made sauce is adopted for carrying out low-temperature marinating and high-temperature marinating according to certain proportion. The instant canned anchovy prepared by the preparation process disclosed by the invention has the characteristics of being delicious in taste, convenient to eat, long in preservation time and convenient to carry. Besides, a marine product with a high nutritional value is provided for people on the basis of keeping the original nutritional ingredients of the anchovy.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a preparation process of instant canned anchovy. 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 sea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 付万冬郑斌廖妙飞钟明杰周宇芳
Owner ZHEJIANG MARINE DEV RES INST
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