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Preparation method of canned fish

A technology for 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, and fragments affecting the senses, and achieves the effects of reducing nutrient loss, reducing peroxide value, and reducing oil consumption and taste.

Active Publication Date: 2016-04-20
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 30min, drain and put in the containing Soak in 1% (w / v) Torulopsis globosa solution for 2min, drain, then transfer to 28°C constant temperature and humidity box (humidity is 40%) to ferment for 36h, then use drying box to dry at 50°C for 8h , and finally use a baking oven to bake at 200°C for 8 minutes, put it into glass cans, about 120g per can, add seasonings and 80°C hot oil, seal the cans immediately, and prepare canned fish products. Sensory evaluation and peroxide value measurement (after standing at 37° C. for one month) were carried out.

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% Soak 1.5min in (w / v) Torulopsis globosa solution, drain, then transfer to 30 DEG C of constant temperature and humidity box (humidity is 30%) in fermenting 24h, utilize dry box to dry 6h at 60 DEG C again, Trimmed to appropriate specifications, and finally baked at 180°C for 10 minutes in a baking oven, put them into glass cans, about 120g per can, added seasonings and hot oil at 85°C, sealed the cans immediately, and prepared fish For canned products, sensory evaluation and peroxide value determination were carried out on the products (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%, dip and rinse at 10°C for 15min, drain it, and put it in a container containing Soak for 1min in 5% (w / v) Saccharomyces ruckeri solution, drain, then transfer to 35°C constant temperature and humidity box (humidity is 20%) to ferment for 18h, and then use drying box to dry at 70°C for 4h , trimmed to appropriate specifications, and finally baked at 150°C for 12 minutes in a baking oven, put them into tinplate cans, about 120g per can, add seasonings and hot oil at 90°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).

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Abstract

The invention discloses a method for preparing canned fish, which comprises soaking and rinsing raw fish without heads, scales, viscera and black membranes in salt water, fermenting with yeast, drying at low temperature to a certain degree, and then baking at high temperature. cans, add hot oil and seal the cans while hot to prepare canned fish. The invention utilizes yeast fermentation, which can not only reduce the fishy smell, but also increase the flavor of the product; it adopts low-temperature drying and then high-temperature baking, which is beneficial to improve the flavor and quality of the product; moreover, it uses hot oil to directly seal the can without high temperature Sterilization avoids nutrient loss.

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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/10
CPCA23L5/15A23L5/20A23L17/10
Inventor 翁武银
Owner 广东甘竹罐头有限公司
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