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Processing method for tomato juice mackerel can

A technology of mackerel in tomato sauce and a processing method, which is applied in the field of canned mackerel food processing, can solve the problems of discounted nutritional value and single taste of canned mackerel, and achieve the effect of delicious taste, nutritional value and good taste

Inactive Publication Date: 2013-11-06
陈义方
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Canned food is a kind of food that can be stored for a long time. Canned mackerel was produced in Japan earlier. Now the food processing industry is focusing on the development of canned mackerel with Chinese traditional flavor and local characteristics. The existing canned mackerel is limited by traditional processing techniques. The taste of canned mackerel is single, and the nutritional value is greatly reduced

Method used

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  • Processing method for tomato juice mackerel can

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Example 1, see figure 1 Shown, a kind of processing method of canned mackerel in tomato sauce comprises the steps:

[0051] A. Fish raw material preparation-B, mackerel canning-C, ingredient preparation-D, soup canning-E, sealing-F, sterilization-G, cooling-H, packaging / warehousing, step C can be combined with step A Or step B is performed simultaneously.

[0052] Wherein step A, raw material fish are equipped with and comprise the following steps:

[0053] A1. Raw fish acceptance-A2, thawing-A3, cutting into sections-A4, cleaning-A5, salting-A6, draining-A7, and cleaning. It has high nutritional content and is suitable for the processing and production of canned mackerel food.

[0054] Wherein step F, sterilization comprises the following steps:

[0055] F1, solid tank cleaning-F2, stacking tank-F3, heat treatment or sterilization, the canned mackerel that has been sterilized through the above steps meets the relevant food safety requirements, and is safe and hygie...

Embodiment 2

[0089] Embodiment 2: the difference between this embodiment and embodiment 1 is that C, batching preparation, tomato juice canned mackerel soup is prepared according to the following weight ratio, tomato juice: 12%; Edible salt: 2%; White granulated sugar: 1% MSG: 1%; Soybean Oil: 2%; Onion: 3%; Xanthan Gum: 0.5%; Sodium Carboxymethyl Cellulose: 2%; The rest is cold water. The rest of the content is the same as that of Embodiment 1, and will not be repeated here.

Embodiment 3

[0090] Embodiment 3: The difference between this embodiment and Embodiment 1 lies in C, ingredient preparation, tomato juice: 15%; edible salt: 4%; white granulated sugar: 3%; monosodium glutamate: 2%; soybean oil: 4%; 5%; Xanthan Gum: 1%; Sodium Carboxymethyl Cellulose: 3%; The rest is cold water. The rest of the content is the same as that of Embodiment 1, and will not be repeated here.

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Abstract

The invention discloses a processing method for a tomato juice mackerel can. The processing method comprises step A, raw mackerel material preparation; step B, canning of mackerel meat; step C, ingredient preparation; step D, canning of juice; step E, sealing; step F, sterilization; step G, cooling; step H, packing / storage, wherein the step C and the step A or the step B can be performed simultaneously. The raw mackerel material preparation in the step A comprises step A1, raw mackerel material check; step A2, unfreezing; step A3, cutting; step A4, washing; step A5, salting; step A6, draining; step A7, impurity removing. The sterilization in the step F comprises step F1, filled can washing; step F2, can stacking; step F3, thermal treatment or sterilization. The tomato juice mackerel can produced through the processing method is delicious and good in taste and safe and sanitary, and nutritional ingredients can be well reserved.

Description

technical field [0001] The invention relates to the technical field of canned mackerel food processing, in particular to a processing method of canned mackerel in tomato sauce. Background technique [0002] Mackerel is a high-protein, low-fat marine fish that is easily absorbed by the human body. It is rich in vitamins and Omega-3 (a group of polyunsaturated fatty acids), which is very beneficial to human health. Mackerel has important Nutritional value, in addition to being eaten fresh, it can also be frozen, pickled, smoked, etc. Canned food is a kind of food that can be stored for a long time. Canned mackerel was produced in Japan earlier. Now the food processing industry is focusing on the development of canned mackerel with Chinese traditional flavor and local characteristics. The existing canned mackerel is limited by traditional processing techniques. The taste of canned mackerel is single, and its nutritional value is greatly reduced. Contents of the invention ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 陈义方
Owner 陈义方
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