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 an

Method used

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  • Preparation method of canned fish

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Example 1

[0022] About 1kg of blue trevally, after removing the head, scales, viscera and black film, add 3L of 10% saline water by weight, immerse and rinse at 5°C for 30 minutes, drain and put it in Soaked in a 1% (w / v) coccidioidomyces solution for 2 minutes, drained, and then transferred to a 28°C constant temperature and humidity cabinet (humidity 40%) for 36 hours, and then a drying cabinet at 50°C Dry for 8 h, and finally bake at 200°C for 8 min in an oven, put it into glass cans, about 120 g per can, add seasonings and hot oil at 80°C, seal the can immediately, and prepare it into Canned fish products, sensory evaluation and peroxide value determination of the product (after being placed at 37°C for one month).

Example Embodiment

[0023] Example 2

[0024] About 1kg of small yellow croaker, after removing the head, scales, 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 until it contains 3 Soaked in% (w / v) Spheroidea solution for 1.5 minutes, drained, and then transferred to a 30°C constant temperature and humidity cabinet (humidity 30%) for 24 hours, and then dried in a drying cabinet at 60°C 6 h, trim it to appropriate specifications, and finally bake it in an oven at 180°C for 10 min, and put it into glass cans, each can about 120 g, add seasonings and 85°C hot oil, and seal the can immediately , Prepared into canned fish products, sensory evaluation and peroxide value determination of the products (after being placed at 37°C for one month).

Example Embodiment

[0025] Example 3

[0026] About 1kg of tilapia, after removing the head, scales, viscera and black film, add 5L of 15% by weight salt water, soak and rinse at 10°C for 15 minutes, drain and put it in Soak in Lu's yeast solution containing 5% (w / v) for 1 min, drain, then transfer to 35°C constant temperature and humidity oven (humidity 20%) for 18 hours, and then use dry oven at 70°C Dry for 4 hours, trim it to appropriate specifications, and finally bake it in an oven at 150°C for 12 minutes, and put it into tinplate cans, about 120 g per can, add seasonings and hot oil at 90°C, immediately The cans are sealed to prepare canned fish products, and the sensory evaluation and peroxide value determination of the products are carried out (after being placed at 37°C for one month).

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PUM

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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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