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Preparation method of instant canned codfish

A production method and technology of cod, applied in food preparation, food science, application, etc., can solve problems such as insufficient utilization of calcium and phosphorus

Inactive Publication Date: 2014-02-19
WEIHAI JINLIN AQUATIC PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Aiming at the shortcomings of insufficient utilization of calcium and phosphorus rich in cod in the prior art, the invention provides a method for making instant canned cod

Method used

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Examples

Experimental program
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Embodiment l

[0016] A preparation method of instant canned cod, comprising the following steps:

[0017] (1) Pretreatment of raw materials Clean the fresh cod, freeze it in liquid nitrogen for 2 minutes, and then bake it at 60°C for 5 minutes for later use;

[0018] (2) Pickled and tasty Put the cod after the above treatment into the pickling material for pickling and tasting. The pickling time is 1-2 hours. The weight percentages of the fish head and the pickling material are respectively: 75% of the cod and 25% of the pickling material. The pickling material is composed of 5% refined salt, 5% cooking wine, 4% rice wine, 5% ginger, 0.5% pepper, 35% white sugar, 44% soy sauce, and 1.5% monosodium glutamate by weight percentage;

[0019] (3) Frying Put the above-mentioned marinated cod into the heated vegetable oil and deep-fry until it is dark brown, take it out and drain the remaining oil on the surface;

[0020] (4) Canning: Put the above-mentioned fried cod after draining the residual ...

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PUM

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Abstract

The invention relates to a preparation method of an instant canned codfish, and is characterized in that the preparation method comprises the following steps: (1) pretreating raw materials; (2) pickling to make tasty; (3) deep-frying; (4) canning; (5) adding auxiliary materials; and (6) sealing cans, sterilizing, and cooling. The canned codfish prepared by the method fully retains nutritional components of codfish, has long-term quality time, is convenient to eat and delicious in taste, and improves the additional value of the codfish; the codfish has sweet taste and neutral nature, has nourishing and strengthening functions, and can be used for treating chronic gastrointestinal diseases, phthisis damage, neurasthenia and the like.

Description

technical field [0001] The invention relates to a method for preparing canned food, in particular to a method for preparing instant cod. technical background [0002] As we all know, cod is cheap and contains protein, fat, calcium, phosphorus and other nutrients. Cod has thick meat, few spines, and delicious meat. The protein in cod meat accounts for 16.8%, which is higher than that of salmon, pomfret, shad, and hairtail, while the fat contained in cod meat is the same as that of sharks, only 0.5%, which is 17 times lower than salmon and 7 times lower than hairtail. Every 100 grams of cod edible part contains 88 kcal of calories, 20.4 grams of white matter, 42 mg of calcium, 84 mg of magnesium, 2.7 mg of niacin, 14 micrograms of vitamin A, 1.2 micrograms of carotene, 321 mg of potassium, 232 mg of phosphorus, and sodium 130 mg, 24.8 micrograms of selenium, cod liver oil content is high, in addition to being rich in DHA and EPA in common fish oil, it also contains vitamins A...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10A23V2002/00
Inventor 李柏省
Owner WEIHAI JINLIN AQUATIC PROD
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