Fish can and processing method thereof

A technology of canned fish and its production method, which is applied in the field of food processing, can solve problems such as difficult processing, short shelf life, and easy corruption, and achieve the effect of improving shelf life, improving shelf life, and delicious taste

Inactive Publication Date: 2015-02-11
XIANGTAN SHANLILAI GREEN FOOD TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, freshwater fish has many bone spurs, heavy muddy smell, and is easy to be corrupted during processing, which is difficult to process and has a short shelf life.
And in many case

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0035] Example 1:

[0036] A method for making Xiangtan live fish: The first step is to select raw materials: select 1.5kg grass carp as raw materials, remove dead fish and contaminated fish, and inspect the fish, and remove all fish that do not meet relevant standards; The second step, raw material pretreatment: clean the fish in a fish washer with clean water to remove surface contaminants, then descale, slaughter and clean the internal organs, and rinse the blood with clean water; then, remove the fish head and tail , And then drain the fish. Finally, cut the fish into small pieces of about 50g; in the third step, add 3% of the marinating agent to the fish pieces, mix well, and marinate at 15°C for 28 hours. The marinade formulation is (in mass ratio) 98% salt, 0.3% Litsea cubeba oil, and 1.7% tea polyphenol; accurately weigh the above ingredients and mix them evenly; then add 3% marinade to the fish pieces , Mix well, marinate for 28 hours at 15℃; the fourth step is semi-dr...

Example Embodiment

[0037] Example 2:

[0038] A method for making Xiangtan live fish: The first step is to select raw materials: select 2kg of grass carp as raw materials, remove dead fish and contaminated fish, inspect the fish, and remove all fish that do not meet relevant standards; second; Step, raw material pretreatment: clean the fish in a fish washer with clean water to remove surface contaminants, then descale, slaughter and clean the internal organs, and rinse the blood with clean water; then, remove the fish head and tail, Drain the fish meat again. Finally, cut the fish into small pieces of about 70 g; in the third step, add 3% marinade to the fish pieces, mix well, and marinate at 15°C for 28 hours. The formula of the pickling preparation is (in mass ratio) 98.5% of salt, 0.35% of Litsea cubeba oil, and 1.15% of tea polyphenols; the above ingredients are accurately weighed and mixed evenly; then 5% of the pickling preparation is added to the fish pieces , Mix well, marinate for 24 hou...

Example Embodiment

[0039] Example 3:

[0040] A method of making Xiangtan live fish: The first step is to select raw materials: select 1.7kg grass carp as raw materials, remove dead fish and contaminated fish, and inspect the fish, and remove all fish that do not meet relevant standards; The second step, raw material pretreatment: clean the fish in a fish washer with clean water to remove surface contaminants, then descale, slaughter and clean the internal organs, and rinse the blood with clean water; then, remove the fish head and tail , And then drain the fish. Finally, cut the fish into small pieces of about 60g; in the third step, add 4% marinating agent to the fish pieces, mix them evenly, and marinate at 15°C for 26 hours. The formula of the pickling preparation is (in mass ratio) 98.5% of salt, 0.35% of Litsea cubeba oil, and 1.15% of tea polyphenols; the above ingredients are accurately weighed and mixed evenly; then 5% of the pickling preparation is added to the fish pieces , Mix well, m...

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PUM

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Abstract

The invention provides a fish can and a processing method thereof. The fish can which is delicious in taste, nutritious, pollution-free, safe and rich in nutrition is prepared through a series of steps including: selecting raw material of freshwater fish, and subjecting the raw material to preprocessing, curing, semi-drying, frying, dosing, bottling, exhausting, sealing and high-temperature sterilization. In the dosing step, the mud smell of the freshwater fish is removed by using cooking wine and ginger juice; by adding spice, the fish blocks are unique in fragrance; by adding plant protein, white granulated sugar and the like, the nutrition is enriched and the taste is improved; by adding peppers, the function of appetizing is achieved. Through the steps of curing and semi-drying, the taste of the food is improved. In the whole process, a reasonable process is used and no food additives are added, so that the expiration date of the food is ensured, and no pollution and safety are realized.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a canned fish and a processing method thereof. Background technique [0002] Freshwater fish is not only rich in nutrients, but also delicious in taste and tender in texture. It is a high-energy food that is relatively easy to digest, and is rich in inorganic salts such as phosphorus, calcium, and iron, and nutrients needed by the human body such as vitamin A, vitamin D, vitamin B1, and niacin. substance. In addition, the unsaturated fatty acids rich in fish meat can reduce the concentration of cholesterol in the blood, which can not only play a role in weight loss, but also help us prevent the formation of blood clots and the occurrence of cardiovascular and cerebrovascular diseases. [0003] However, freshwater fish has many bone spurs, heavy muddy smell, and is easy to be corrupted during processing, which is difficult to process and has a short shelf life. And man...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/70
Inventor 邓晓峰
Owner XIANGTAN SHANLILAI GREEN FOOD TECH DEV
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