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A tomato juice and black sea bream can and a preparation method thereof

A preparation process, the technology of Jiaji fish, which is applied in the field of canned Jiaji fish in tomato sauce and preparation technology, can solve the problems of inconvenient long-term storage and long-term transportation of Jiaji fish, and achieve bright red color, reasonable process steps, and design reasonable effect

Inactive Publication Date: 2015-03-18
刘宜霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to disclose a canned fish in tomato sauce and its preparation process, which has simple process, rich nutrition, unique flavor, convenient eating, and solves the shortcomings of inconvenient long-term storage and long-term transportation of fish in tomato sauce

Method used

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Effect test

Embodiment 1

[0010] 160 servings of Jiaji fish are preferred. Scrape off the scales of the selected fresh fish, cut off the head, tail, and internal organs with a knife, wash them with clean water, pour off the water, slice them into 15MM thick fish fillets, and put them in a stainless steel container. Add light salt water (the ratio of salt water to fish is fish: water = 4:1), marinate the above-mentioned washed fish for 15-25 minutes, put them into a sterilizer for high-temperature steam sterilization for 40-60 minutes and dehydrate them. The material is quantitatively loaded into a container at a temperature of 80-100°C, and poured into a soup (the soup consists of 20 parts by weight of tomato juice, 18 parts of peanut oil, 5 parts of chicken essence, 5 parts of refined salt, and 5 parts of white sugar. 10 parts, 10 parts of cooking wine, 20 parts of flavored water), soaked in 25 ℃ drinking water, mixed evenly, sealed in vacuum, and stored statically for 7-10 days to get the finished pro...

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Abstract

The present invention introduces a tomato juice and black sea bream can and a preparation method thereof, belongs to the field of food processing. The tomato juice and black sea bream can is achieved by the following processes: choosing the preferable black sea bream, selecting materials, washing and cleaning the black sea bream, then drying, slicing and pickling the black sea bream, sterilizing the black sea bream with high-temperature steam, dehydrating the black sea bream, soaking the black sea bream by pouring soup, mixing the black sea bream with drinking water, vacuum-sealing the black sea bream, and stationarily storing the obtained end product of the black sea bream. The processes of the tomato juice and black sea bream can are designed in reason, which make the can rich in nutrient, bright red in color, sweet and sour and tasty in taste, rich in tomato flavor, and convenient to carry, eat and preserve.

Description

technical field [0001] The invention relates to a canned fish in tomato sauce and a preparation process thereof, belonging to the field of food processing. Background technique [0002] There are two kinds of Jiaji fish: red Jiaji and black Jiaji. The scientific name of red Jiaji is red sea bream, and black Jiaji is black sea bream. Jiaji fish is rich in nutrition, rich in protein, calcium, potassium and other nutrients, which can supplement rich protein and minerals for the human body. It is most suitable for steaming, braised in soy sauce or stewed soup. Because the fresh and live products have a short shelf life, people have been processing them into dried or pickled products by using the original pickling or sun-drying process for a long time, and the economic benefits are relatively poor. In view of the fact that the above-mentioned Jiaji fish has not been used in canned food processing, the processing method is improved in order to maintain the nutrition, color and ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/22A23L17/10A23L27/00
CPCA23L17/10A23L27/88
Inventor 刘宜霞
Owner 刘宜霞
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