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Canned green mullets containing tomato juice and preparation technology of canned green mullets

A preparation process, the technology of green barracuda, applied in the field of canned green barracuda in tomato sauce and preparation, can solve the problems of inconvenient long-term storage and long-term transportation of blue barracuda, and achieve bright red color, delicious meat taste, and tender meat 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 object of the present invention is to disclose a canned green barracuda 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 green barracuda

Method used

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Embodiment 1

[0010] 170 servings of green pike are preferred. Scrape off the scales of the selected fresh fish, cut off the head, tail and internal organs with a knife, wash with clean water, pour off the water, slice into 15-25MM thick fish fillets, and put them into stainless steel containers Add light salt water (the ratio of salt water to fish is fish: water = 4:1), marinate the above washed fish for 15-25 minutes, put them into a sterilizer, sterilize them with high-temperature steam for 40-60 minutes and dehydrate them. Quantitatively put the above-mentioned materials into a container at a temperature of 70-100°C, and pour soup (the soup consists of 20 parts by weight of tomato juice, 20 parts of peanut oil, 5 parts of chicken essence, 5 parts of refined salt, Soak 5 parts of white sugar, 10 parts of cooking wine, 20 parts of flavored water), pour into drinking water at 25°C, mix evenly, vacuum seal the can, and store it statically for 7-10 days to get the finished product.

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Abstract

The invention relates to canned green mullets containing tomato juice and a preparation technology of the canned green mullets, belonging to the field of food processing. The preparation technology comprises the following steps: selecting high-quality green mullets, sorting, cleaning, carrying out spray drying, slicing, curing, carrying out high-temperature steam sterilization, dehydrating, pouring soup onto the green mullets, soaking, feeding drinking water, mixing, sealing cans in a vacuum way, standing still, and storing to obtain the canned green mullets containing the tomato juice. The products are reasonable in design of processing steps; the cans prepared by the technology are delicious in meat flavor, tender in meat quality and rich in nutrient elements such as proteins, vitamin E, calcium, phosphorus, potassium, magnesium, zinc, selenium, thus having a tonifying function for the human body; the canned green mullets containing the tomato juice are red and bright in color, tasty in sourness and sweetness, rich in tomato flavor, convenient to carry and eat, and easy to store.

Description

technical field [0001] The invention relates to a canned green barracuda in tomato sauce and a preparation process, belonging to the field of food processing. Background technique [0002] Barracudas, also known as mullets, belong to the family Mugilidae of the mullet order. There are three common species of fish in the mullet family: barracuda, called red eye fish and meat stick in the north; Chinese fishermen call them blue eyes, red eyes and yellow eyes respectively. Barracuda is rich in protein, vitamin E, calcium, phosphorus, potassium, magnesium, zinc, selenium and other nutrients, which have a good tonic effect on people. Clean and delicious. 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 barracuda has not been used in canning pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23B4/00A23L17/10
CPCA23L17/00A23L33/00A23V2002/00
Inventor 刘宜霞
Owner 刘宜霞
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