Preparation method for fermented soya bean mackerels

A technology of fermented soy mackerel and a production method, which is applied to the preservation of meat/fish, food preparation, food preservation, etc., can solve the problems of short shelf life of seafood meals, reduced seafood nutrients and taste, etc.

Inactive Publication Date: 2014-08-20
JINJIANG CITY MEIWEIQIANG FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With people's high-paced life, now in addition to fresh fruits and vegetables, meat and fish, they also need some fast food products. Canned food has been pushed to the forefront when it can meet people's needs. Seafood is not only delicious but also nutritious, and it is people's favorite delicacy. Delicious food, although the production of seafood has various flavors, but preservation is a big problem. In order to solve the problem of short shelf life of seafood meals, seafood needs to be canned and sterilized. Seafood preserved by high temperature sterilization can be stored for a long period of time. Time, but it reduces the nutritional content and taste of seafood

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0023] 1. Preparation: select fresh mackerel, remove the head, tail, fins, viscera and bone spurs, scrape off the fish scales, wash with water and screen, screen out fish with different weights and make them in batches;

[0024] 2. Frying: Put the screened mackerel into hot oil at 130°C for frying. The frying time is controlled to 1 minute. After frying, remove and control the oil, so as to ensure that the skin of the mackerel will not hard;

[0025] 3. Marinate: marinate the fried mackerel and the marinated tempeh according to the ratio of 8:2 for 8 hours;

[0026] 4. Seasoning: add the seasoning prepared by chili to the marinated mackerel with black bean sauce, the ratio of mackerel with black soybean and seasoning is 8:2;

[0027] 5. Canning: put the mackerel with black bean sauce and chili flavor into the canning box;

[0028] 6. Sterilization: Vacuum sterilization is carried out in a sterilizing pot, and vacuum sealing is carried out after sterilization; canned fish in ...

no. 2 example

[0031] 1. Preparation: select fresh mackerel, remove the head, tail, fins, viscera and bone spurs, scrape off the fish scales, wash with water and screen, screen out fish with different weights and make them in batches;

[0032] 2. Frying: Put the screened mackerel into hot oil at 150°C for frying. The frying time is controlled to 1 minute. After frying, remove and control the oil, so as to ensure that the skin of the mackerel will not hard;

[0033] 3. Marinate: marinate the fried mackerel and the marinated tempeh according to the ratio of 8:2 for 8 hours;

[0034] 4. Seasoning: Add seasoning made from cumin to the marinated mackerel with black bean sauce, the ratio of mackerel with black soybean and seasoning is 8:2;

[0035] 5. Canning: Put the cumin-flavored tempeh mackerel into a can;

[0036] 6. Sterilization: Vacuum sterilization is carried out in a sterilizing pot, and vacuum sealing is carried out after sterilization; canned fish in boxes is sterilized by microwave ...

no. 3 example

[0039] 1. Preparation: select fresh mackerel, remove the head, tail, fins, viscera and bone spurs, scrape off the fish scales, wash with water and screen, screen out fish with different weights and make them in batches;

[0040] 2. Frying: Put the screened mackerel into hot oil at 130°C for frying. The frying time is controlled to 1 minute. After frying, remove and control the oil, so as to ensure that the skin of the mackerel will not hard;

[0041] 3. Marinate: marinate the fried mackerel and the marinated tempeh according to the ratio of 8:2 for 10 hours;

[0042] 4. Seasoning: add seasoning to the marinated mackerel with black bean sauce, the ratio of mackerel with black soybean and seasoning is 8:2;

[0043] 5. Canning: Put the sour and sweet mackerel in black bean sauce into the canning box;

[0044] 6. Sterilization: Vacuum sterilization is carried out in a sterilizing pot, and vacuum sealing is carried out after sterilization; canned fish in boxes is sterilized by mi...

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PUM

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Abstract

The invention provides a preparation method for fermented soya bean mackerels. The preparation method comprises the following steps: using preserved fermented soya beans and fresh mackerels as raw materials, selecting the fresh mackerels, removing heads, tails, fins, internal organs and spurs, scraping mackerel scales, washing the mackerels with water, putting the mackerels into hot oil of 130 DEG C to 150 DEG C for frying the mackerels for 1 minute, so that the skins of the mackerels are not hard, fishing out the mackerels after being fried well, enabling oil in the mackerels to flow down, mixing the fried mackerels with the preserved fermented soya beans for preservation, seasoning the fermented soya bean mackerels according to different tastes, vacuuming and sealing the fermented soya bean mackerels in cans after the fermented soya bean mackerels are seasoned, and sterilizing the fermented soya bean mackerels after the fermented soya bean mackerels are sealed. The fermented soya bean mackerels can be made into canned fish with more tastes, so that the utilization and the economic values of the mackerels are increased, the quality guarantee period is longer, and requirements of people can be satisfied.

Description

technical field [0001] The invention relates to a food processing, in particular to a preparation method of tempeh mackerel. Background technique [0002] With people's high-paced life, now in addition to fresh fruits and vegetables, meat and fish, they also need some fast food products. Canned food has been pushed to the forefront when it can meet people's needs. Seafood is not only delicious but also nutritious, and it is people's favorite delicacy. Delicious food, although the production of seafood has various flavors, but preservation is a big problem. In order to solve the problem of short shelf life of seafood meals, seafood needs to be canned and sterilized. Seafood preserved by high temperature sterilization can be stored for a long period of time. Time, but it reduces the nutritional content and taste of seafood. Contents of the invention [0003] The technical problem to be solved in the preparation method of the tempeh mackerel provided by the invention is to d...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23B4/00A23L17/00
Inventor 宋泽警
Owner JINJIANG CITY MEIWEIQIANG FOODS CO LTD
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