Processing method for soft steamed flavor freshwater fish cans

Abstract

The invention relates to a processing method for soft steamed flavor freshwater fish cans. The processing method comprises the steps of: carrying out scaling and gilling and gutting on freshwater fish under 10-15 DEG C, cleaning with clear water, deodorizing with malic acid and ginger juice, and salting with salt; firstly eluting and decontaminating with chlorine dioxide, and then eluting and decontaminating with ozonated water; evenly blending and seasoning with salt, ginger juice, dark soy sauce, light soy sauce, garlic juice, steamed fish soy sauce and the like; bagging with a polypropylene film; vacuumizing, packaging under nitrogen environment, carrying out multistage heating and secondary cooling and sterilization, cooling the soft can with residual heat in the first stage, cooling to 40 DEG C, cooling to room temperature to obtain soft fish cans. The soft cans obtained by adopting the processing method are fine and smooth in fish quality, the fish flavor is heavy, and the soft cans can be eaten after being opened and subjected to micro-wave heating. According to the processing method, the texture of the thermo-processed freshwater fish product can be effectively controlled by adopting a sterilization mode through twice fast cooling; the method is simple and easy, simple in preparation processes, the soft steamed flavor freshwater fish can is delicious in taste, and good in mouth feeling, so that the processing method has remarkable economic benefits and social benefits.

Description

technical field [0001] The invention relates to a processing method of steamed soft canned freshwater fish. Background technique [0002] Canned food is one of the important products of freshwater fish product processing. In recent years, the production and sales of soft-packed canned fish have continued to increase, but the quality of the products is not good. Most of them are semi-dry foods that are marinated, dried, and then sterilized by high temperature and high pressure. They are sold as tourist and leisure foods in large quantities. During its processing, due to the use of high temperature and high pressure sterilization, the quality of the product deteriorates, the texture is loose, the taste is not good, and the nutrition is destroyed. There is a big gap between its color, aroma, taste, shape and instant processing flavor. ; On the other hand, high temperature and high pressure sterilization methods are not suitable for raw materials with low heat resistance, so th...

AI Technical Summary

Problems solved by technology

During its processing, due to the use of high temperature and high pressure sterilization, the quality of the product deteriorates, the texture is loose, the taste is not good, and the nutrition is destroyed. There is a big gap between its color, aroma, taste, shape and instant processing flavor ; On the other hand, the high temperature and high pressure sterilization method is not suitable for raw materials with low heat resistance, so the selection of raw materials is narrow, which affects the matching of other materials for product processing

Furthermore, freshwater fish products often need to reduce the water content before processing, which not only increases processing energy consumption and cost, but also greatly limits the development of new products