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Canned freshwater fish and preparation method thereof

A technology for freshwater fish and canned food, which is applied to the preservation of meat/fish with chemicals, can solve the problem of using preservatives in canned freshwater fish, and achieve the effect of preserving taste and long shelf life

Inactive Publication Date: 2014-09-10
顺祥食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to provide a freshwater fish can and its preparation method to solve the technical problem that freshwater fish cans need to use preservatives in the prior art

Method used

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  • Canned freshwater fish and preparation method thereof
  • Canned freshwater fish and preparation method thereof
  • Canned freshwater fish and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0050] The method for preparing the content of canned freshwater fish comprises the following steps:

[0051] 1) Put red onion into cooking oil at 138-142°C, cook for 28-32 minutes, add ginger and cook for 8-12 minutes, then add Chaotian pepper powder and cook for 8-12 minutes, add Pleurotus eryngii Finally boil for 8-12 minutes to get the first sauce;

[0052] 2) Add the raw fish into the first sauce, boil for 28-32 minutes, add salt, chili salt embryo, monosodium glutamate, sugar, pepper, cumin powder, and boil for 28-32 minutes to obtain the second sauce;

[0053] 3) Add broomcorn sauce, light soy sauce, steamed fish oil and white wine to the second sauce and stir evenly to obtain the contents of canned freshwater fish.

[0054] In this method, red onion is firstly added to the hot oil for cooking, so as to give full play to the oil-soluble aroma substances in red onion, and at the same time fully activate the substances that have the effect of removing fishy smell in red ...

Embodiment 1～5

[0063] Table 1 canned freshwater fish content batching embodiment 1~5 (weight part)

[0064]

[0065]

Embodiment 6

[0067] The batching in embodiment 1 is produced according to the following steps to obtain canned freshwater fish:

[0068] 1) Put the red onion into cooking oil at 142°C, cook for 32 minutes, add ginger and cook for 12 minutes, then add Chaotian pepper powder and cook for 12 minutes, add Pleurotus eryngii and shiitake mushrooms and cook for 12 minutes, get the first sauce;

[0069] 2) Add the raw fish into the first sauce, boil for 32 minutes, add salt, chili salt embryo, curry powder, monosodium glutamate, sugar, pepper, cumin powder, and boil for 32 minutes to obtain the second sauce;

[0070] 3) Add broomcorn sauce, light soy sauce, steamed fish oil and white wine to the second sauce and stir evenly to obtain the contents of canned freshwater fish.

[0071] 4) The content of the canned freshwater fish starts to heat up from room temperature, reaches 123° C. after 17 minutes, keeps the temperature for 33 minutes, cools down to room temperature for 13 to 17 minutes, and the...

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Abstract

The invention provides canned freshwater fish and a preparation method thereof. The canned freshwater fish comprises raw material fish, edible oil, red onions, fresh ginger, pod pepper powder, pepper salt embryos, ground pepper, cumin powder, white spirit, panicum miliaceum sauce, hot chili oil and pleurotus eryngii. According to the canned freshwater fish provided by the invention, natural spices and whitebait are mixed, the prepared canned whitebait is free of an artificial preservative, and the canned whitebait can be stored for 18 months only through high-temperature sterilization.

Description

technical field [0001] The invention relates to the technical field of deep processing of fish meat, in particular to a canned freshwater fish and a preparation method thereof. Background technique [0002] Fish food is not only delicious but also nutritious, and it is a delicacy that people like. At present, traditional fish deep processing mostly uses seafood as raw materials for deep processing, so as to preserve and eat. Existing fresh-keeping and antisepsis methods include methods such as microwave sterilization, high-temperature sterilization, and adding preservatives. Adding preservatives will not only cause harm to the human body, but also make the taste of the product mutated, making it impossible to maintain the original mellow taste of the food. However, simple high-temperature sterilization will lead to deterioration of product taste. Such as the preparation method of canned sardines mentioned in CN201210081055.0, the method mainly improves the preservation tim...

Claims

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Application Information

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IPC IPC(8): A23B4/20
Inventor 周顺祥周志明刘金莲
Owner 顺祥食品有限公司
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