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Production process of air-dried canned fish

A production process and air-dried fish technology, which is applied in the field of canned food processing, can solve the problems of affecting the flavor of canned fish and insufficient process control.

Inactive Publication Date: 2014-09-24
SICHUAN HUIQUAN CANNED FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent does not have enough control over the process, which affects the flavor of canned fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A production process of canned air-dried fish, comprising the following steps:

[0026] A pre-processing

[0027] Fish dissection: remove scales, black film, viscera, fins, gills, fins, fish teeth, and cut 3 vertically on the back and thick meat part of the fish;

[0028] Fish washing: wash off fish dirt and mucus, and then rinse twice with clean water; the water temperature for washing fish is controlled at 11°C, and the time is controlled within 30 minutes.

[0029] B kippers

[0030] Apply the prepared ingredients evenly on the fish body to marinate, and focus on the part of the thick meat to facilitate the flavor;

[0031] C air dry

[0032] Hang the fish on an air-drying rack, keep the relative humidity below 57%, and the temperature is 20°C, and air-dry until the water content of the fish body is 55%.

[0033] D Canning, sterilization

[0034] The air-dried fish should be packed in cans within 3 hours and enter the sterilization process; or stored in a cold s...

Embodiment 2

[0036] A production process of canned air-dried fish, comprising the following steps:

[0037] A pre-processing

[0038] Fish dissection: remove scales, black film, viscera, fins, gills, fins, fish teeth, and cut 2 vertically on the back and thick meat part of the fish;

[0039] Fish washing: wash the fish dirt and mucus, and then rinse twice with clean water; the water temperature for washing fish is controlled at 10°C, and the time is controlled within 30 minutes.

[0040] B kippers

[0041] Apply the prepared ingredients evenly on the fish body to marinate, and focus on the part of the thick meat to facilitate the flavor;

[0042] C air dry

[0043] Hang the fish on an air-drying rack, keep the relative humidity below 57%, and the temperature at 18°C, and air-dry until the water content of the fish body is 50%.

[0044] D Canning, sterilization

[0045] The air-dried fish should be packed in cans within 3 hours and enter the sterilization process; or stored in a cold s...

Embodiment 3

[0047] A production process of canned air-dried fish, comprising the following steps:

[0048] A pre-processing

[0049] Fish dissection: remove scales, black film, viscera, fins, gills, fins, fish teeth, and cut 3 vertically on the back and thick meat part of the fish;

[0050] Fish washing: wash fish dirt and mucus, and then rinse with clean water for 3 times; the water temperature for washing fish is controlled at 12°C, and the time is controlled within 30 minutes.

[0051] B kippers

[0052] Apply the prepared ingredients evenly on the fish body to marinate, and focus on the part of the thick meat to facilitate the flavor;

[0053] C air dry

[0054] Hang the fish on an air-drying rack, keep the relative humidity below 57%, and the temperature is 22°C, and air-dry until the water content of the fish body is 57%.

[0055] D Canning, sterilization

[0056] The air-dried fish should be packed in cans within 3 hours and enter the sterilization process; or stored in a cold...

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PUM

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Abstract

The invention provides a production process of air-dried canned fish. The production process comprises the following steps: A, preprocessing and killing a fish, namely removing scales, belly nape, internal organs, fins, gills and teeth, and longitudinally and vertically cutting the back and thick meat part of the fish for 2-3 times; washing the fish, namely removing dirt and mucus of the fish and rinsing for 2-3 times by using clean water, wherein the water temperature is controlled to be 10-12 DEG C and the time is controlled to be within 30 minutes in a fish washing process; B, salting the fish, uniformly coating a fish body with prepared seasonings for salting, and emphatically coating the thick meat part with the seasonings to enable the fish to be tasty; C, air-drying, namely hanging the fish on an air-drying shelf, keeping the relative humidity of less than 57% and the temperature of 18-22 DEG C, and air-drying the fish body until the water content is 50%-57%; D, canning and sterilizing, namely canning the air-dried fish within 3 hours and sterilizing; or storing in a refrigeration house with temperature of 0-3 DEG C; quantitatively weighing soup and seasoning oil, adding the soup and the seasoning oil into a can, and sealing the can.

Description

technical field [0001] The invention belongs to the technical field of canned food processing, and in particular relates to a production process of air-dried fish canned food. Background technique [0002] With the development of science and technology and the continuous progress of human civilization, consumers have put forward higher requirements for food nutrition and safety. Aquatic products are rich in nutrients and high in water content, so they are prone to spoilage. my country is rich in freshwater fish resources, and canned fish occupies a large proportion in my country's processed aquatic products, but most of them are fried canned fish products. Therefore, the development of good flavor, non-fried high-quality canned air-dried fish can better satisfy consumers' desire for food. [0003] The demand for nutritious and healthy food. [0004] 200810027176.0, an invention patent titled "A Manufacturing Method for Air-Dried Fish", discloses a manufacturing method for...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/00A23L27/88A23V2002/00
Inventor 罗小东
Owner SICHUAN HUIQUAN CANNED FOOD
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