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Preparation method of canned fish

A technology of canned fish and fish body, which is applied in the field of food processing, can solve the problems of single species, scattered fish body tissue, fragments affecting the senses, etc., and achieve the effects of reducing nutrient loss, reducing peroxide value, and reducing fishy smell

Active Publication Date: 2014-04-16
广东甘竹罐头有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional steamed canned fish is easy to be destroyed due to the slender fish fiber after cooking, causing the fish body tissue to disperse and form fragments that affect the senses; and fried canned fish is easy to seep into In the oil used for frying, the peroxide value and oily smell of the product will be particularly high after repeated use; and the process, content and flavor of canned fish have not changed significantly for decades, and the variety is too single, which hinders the development of fish. Survival and Development of Canning Enterprises

Method used

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  • Preparation method of canned fish

Examples

Experimental program
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Effect test

Embodiment 1

[0022] After removing the head, scales, viscera and black film of about 1kg of blue round trevally, add 3L of salt water with a weight volume ratio of 10%, soak and rinse at 5°C for 30 minutes, drain and put Soak in 1% (w / v) Torulopsis globosa solution for 2 min, drain, then transfer to 28°C constant temperature and humidity box (humidity is 40%) to ferment for 36 hours, and then use a drying box to dry at 50°C Dry for 8 hours, and finally use a baking oven to bake at 200°C for 8 minutes, put them into glass cans, about 120 g per can, add seasonings and hot oil at 80°C, seal the cans immediately, and prepare For canned fish products, sensory evaluation and peroxide value determination were carried out on the products (after being placed at 37°C for one month).

Embodiment 2

[0024] About 1 kg of small yellow croaker, after removing the head, scale, viscera and black film, add 5L of salt water with a weight volume ratio of 12%, soak and rinse at 10°C for 20 minutes, drain, and put it in a container containing 3 % (w / v) of Torulopsis globosa solution for 1.5 min, drained, and then transferred to a 30°C constant temperature and humidity box (humidity is 30%) to ferment for 24h, and then dried at 60°C in a drying box for 6 h, trim to appropriate specifications, and finally use the oven to bake at 180°C for 10 minutes, put them into glass jars, about 120 g per jar, add seasonings and hot oil at 85°C, and seal the jars immediately , prepared into canned fish products, and the products were subjected to sensory evaluation and peroxide value determination (after being placed at 37° C. for one month).

Embodiment 3

[0026] About 1kg of tilapia, after removing the head, scale, viscera and black film, add 5L of salt water with a weight volume ratio of 15%, soak and rinse at 10°C for 15 minutes, drain and put Soak in 5% (w / v) yeast solution for 1 min, drain, then transfer to a 35°C constant temperature and humidity box (humidity is 20%) to ferment for 18h, and then use a drying box at 70°C Dry for 4 hours, trim to appropriate specifications, and finally use a baking oven to bake at 150°C for 12 minutes, put them into tinplate cans, each can is about 120 g, add seasonings and 90°C hot oil, and immediately The cans were sealed and prepared into canned fish products, and the products were subjected to sensory evaluation and peroxide value determination (after being placed at 37° C. for one month).

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Abstract

The invention discloses a preparation method of a canned fish, and the preparation method comprises the steps: soaking and rinsing raw material fishes of which the heads, scales and internal organs are removed by using saline water, fermenting the fishes by yeast, drying the fishes at low temperature to a certain extent, then roasting the fishes at high temperature, canning samples, adding hot oil and immediately sealing the can, so as to obtain the canned fish. By utilizing the yeast for fermentation, not only can the fishy smell is reduced but also can the flavor of the canned fish is improved. By adopting low-temperature drying and then high-temperature roasting, the flavor and the quality of the canned fish are improved, and the preparation method adopts a way of adding the hot oil to directly seal the can without high-temperature sterilization, and the thus nutritive loss is avoided.

Description

technical field [0001] The invention relates to a method for preparing canned fish, which belongs to the technical field of food processing, in particular to a method for preparing canned fish through yeast fermentation, low-temperature drying and high-temperature baking. Background technique [0002] With the continuous acceleration of the pace of life and work, convenience food is gradually favored by people. Therefore, convenient, healthy, nutritious and safe canned food is more and more recognized by consumers, and canned aquatic products, especially canned fish, have become the main canned food. According to data from the China Fishery Yearbook, my country's total fish production in 2012 has exceeded 26 million tons. However, the types of processed fish products are mainly concentrated in frozen products, dried products, smoked products, surimi and their products, and canned products account for only 1% of processed aquatic products, which has a large market expansion...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23L5/15A23L5/20A23L17/10
Inventor 翁武银
Owner 广东甘竹罐头有限公司
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