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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 cases, making freshwater fish into a dish can only be processed on-site in the catering industry, cannot be stored for a long time, and is not easy to carry, so that people can enjoy it at any time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of production method of live fish in Xiangtan: the first step, select raw material: select 1.5kg of grass carp as raw material, dead fish and polluted fish are removed, fish is tested, and fish that do not meet relevant standards are removed together; Step 2, raw material pretreatment: wash the fish in a fish washing machine with clean water to remove surface pollutants, then descale, slaughter and clean the internal organs, and rinse off the blood with clean water; then, cut off 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% marinade to the fish pieces, mix well, and marinate at 15°C for 28 hours. The formula of the pickling agent is (according to the mass ratio) 98% of salt, 0.3% of litsea cubeba oil, and 1.7% of tea polyphenols; the above ingredients are accurately weighed and mixed evenly; then 3% of the pickling agent is added to the fish pieces , mixed evenly, and marinated ...

Embodiment 2

[0038] A kind of production method of live fish in Xiangtan: the first step, select raw material: select 2kg of grass carp as raw material, dead fish and polluted fish are removed, fish is tested, and the fish that do not meet relevant standards are removed together; Step 1, raw material pretreatment: wash the fish in a fish washing machine with clean water to remove surface pollutants, then descale, slaughter and clean the internal organs, and rinse off the blood with clean water; then, cut off the fish head and tail, Then drain the fish. 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 agent is (according to the 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 agent is added to the fish pieces , mixed evenly, and marinate...

Embodiment 3

[0040]A kind of production method of live fish in Xiangtan: the first step, select raw material: select 1.7kg of grass carp as raw material, dead fish and polluted fish are removed, fish is tested, and fish that do not meet relevant standards are removed together; Step 2, raw material pretreatment: wash the fish in a fish washing machine with clean water to remove surface pollutants, then descale, slaughter and clean the internal organs, and rinse off the blood with clean water; then, cut off 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% marinade to the fish pieces, mix well, and marinate at 15°C for 26 hours. The formula of the pickling agent is (according to the 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 agent is added to the fish pieces , mixed evenly, and marinat...

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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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