Preparation method of canned dace with black bean

A manufacturing method and technology for dace, which are applied in food preparation, application, food science and other directions, can solve the problems of single taste and poor taste of dace, and achieve the effects of better taste, well-preserved nutrition, and taste suitable for all ages.

Inactive Publication Date: 2014-03-19
QINGDAO JINLONGYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is in order to overcome the problems such as single taste and poor mouthfeel of the dace product prepared by the existing carp preparation process, provide a kind of proportioning simple, easy to use, can keep the nutriti

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0039] The preparation method is as follows:

[0040] 1. Raw material handling

[0041] Each dace weighs 0.11 to 0.19 kilograms, and each canned dace weighs more than 0.19 kilograms. At the same time, take out the unqualified and stale dace; remove the head, viscera, scales and fins of the fresh dace, use a knife to draw 2-3 mm deep lines on the meat layer on both sides of the fish body, and According to the size, it is divided into three grades: large, medium and small;

[0042] 2. salted

[0043] According to different production seasons, the amount of salt used for salting dace is also different;

[0044] The amount of salt used for 100 kg of dace: 5.5 kg during production from April to October,

[0045] 4.5 kg during production from November to March of the following year;

[0046] After the fish and salt are fully mixed and evenly mixed, they are placed in a bucket and pressed with heavy stones. The ratio of fish to stone is 1:1.2~1:1.7; stone pressing time: 5~6 ...

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PUM

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Abstract

The invention discloses a preparation method of canned dace with black bean. The preparation method comprises the following steps: I, raw material treatment; II, salting; III, cleaning; IV, preparation of sauce, wherein the preparation of spice water comprises the steps of placing various ingredients including 1.2kg of syzygium aromaticum, 1.2kg of anise, 1.2kg of foeniculum vulgare, 0.9kg of cinnamon, 0.9kg of liquorice and 0.9kg of kaempferiae in an interlayer pot, adding 70L of water, decocting for 4 hours in a slightly boiling manner, and removing slag so as to obtain 65kg of spice water for later use, and the preparation of sauce comprises the steps of uniformly mixing the ingredients including 10kg of spice water, 1kg of soybean sauce, 1.5kg of granulated sugar and 20g of aginomoto, and after melting and filtering, adjusting the total volume to 12.52kg for later use; V, deep-frying and soaking in the sauce; VI, canning; VII, exhausting and sealing; and VIII, sterilizing and cooling. The preparation method disclosed by the invention is simple in proportion and convenient to use, and the nutritional components of dace can be remained to the greatest extent by seasoning with the seasoner, so that the nutrients of the dace are kept well, and the dace is good in taste and suitable for people of all ages.

Description

[0001] technical field [0002] The invention relates to the technical field of aquatic product processing, in particular to a method for manufacturing canned dace with tempeh. [0003] Background technique [0004] Dace, sweet, flat, non-toxic, enters the liver, kidney, spleen, and stomach meridians, beneficial to qi and blood, strengthens muscles and bones, and relieves urination. Dace is rich in protein, vitamin A, calcium, magnesium, selenium and other nutrients. The meat is tender and delicious. The nutrients contained in every 100 grams of dace are as follows: Calories (95.00 kcal) Protein (18.40 grams) Fat (2.10 grams) Carbohydrates (0.70 grams) Vitamin A (125.00 micrograms) Thiamin (0.01 milligrams ) Riboflavin (0.04 mg) Niacin (3.00 mg) Vitamin E (1.54 mg) Calcium (31.00 mg) Phosphorus (176.00 mg) Sodium (40.10 mg) Magnesium (22.00 mg) Iron ( 0.90 mg) Zinc (0.83 mg) Selenium (48.10 micrograms) Copper (0.04 mg) Manganese (0.02 mg) Potassium (317.00 mg) Cholesterol...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23L5/11A23L17/10A23L27/10
Inventor 仇胜强
Owner QINGDAO JINLONGYI FOOD
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