Method for preparing fermented soya bean and chili hairtail can

Abstract

The invention relates to a method for preparing a fermented soya bean and chili hairtail can, comprising the following steps of: (1) removing hairtail heads, hairtail scales, hairtail fins, internal organs and water, retaining spines and spears, preserving the hairtail in salt water after the hairtail is cut into segments, frying the preserved hairtail segments with oil, and removing the oil, to obtain fried hairtail segments; (2) putting sesame oil into a pan, heating until about 120 DEG C, adding chili segments, then adding fermented soya bean, frying with slow fire for about 1min until the fermented soya bean changes hard, adding nutrient flavoring accessories, and adding fish essence, to obtain fermented soya bean and chili soup stock; (3) after canning the fried hairtail segments, and fermented soya bean and capsicum soup stock, in a can body, steaming the can body in a pan above 80 DEG C, and after sealing the can body, placing the can body into a sterilization pan for sterilization above 115 DEG C, to obtain a fermented soya bean and chili hairtail can; and (4) placing the fermented soya bean can chili hairtail can into warm water for gradually cooling to normal temperature, and then labeling and cartonning the cans. The hairtail prepared by the method, has characteristics of more safety for eating, and higher nutritive value.

Description

technical field [0001] The invention relates to a method for making food, in particular to a method for making canned hairtail, and belongs to the field of food processing. Background technique [0002] At present, the existing hairtail processing method usually adopts the means of frying, frying or steaming the descaled hairtail section to make cooked food, and then canning and sealing. This method is difficult to eliminate the influence of hairtail bone spurs on the eater, and it is easy to cause oral injury accidents when eating, and the traditional method is also difficult to add seasoning to the fish, and the taste is not good. In order to overcome the above problems, various processing methods for removing hairtail bone spurs have been innovated in the industry, such as the scheme disclosed in the patent document with application number 03134395.3, but this method is difficult to process, and it is easy to damage hairtail bone spurs in the process of removing bone Int...

AI Technical Summary

Problems solved by technology

[0003] The method for making canned hairtail with fermented soy bean and pepper discloses a new scheme. Through high-temperature and high-pressure sterilization and softening of the hairtail, the hairtail bone becomes an edible part, which solves the problem that the existing processing method cannot eliminate the hairtail bone spurs to the eater. The problem of impact, and at the same time ensure that the nutrition of hairtail bone spurs will not be lost