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Method for processing canned vegetable fish

A processing method and a technology for canned fish, which are applied in the processing field of canned vegetables and fish

Inactive Publication Date: 2015-07-01
余善鸣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is a lack of a more balanced nutrition, rich in vitamins, and canned vegetable fish rich in protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Vegetables are made of shiitake mushrooms, and fish is made of tuna. The parts by weight of each component in the can are 30 parts by weight of vegetables, 20 parts of fish, 30 parts of spice juice and 5 parts by weight of spicy sesame oil. The components contained in the spice juice and the weight percentage of each component are as follows: 0.4% of cinnamon bark, 0.3% of bay leaves, 3% of white sugar, 1.5% of table salt, 0.2% of monosodium glutamate, 6% of cooking wine, and the rest is pure water. The spicy sesame oil contains 0.5 prickly ash, 0.2 chili, 4 sesame, and 6 vegetable oil in parts by weight of the ingredients contained in the spicy sesame oil.

Embodiment 2

[0058] Vegetables are made of corn, and fish is made of tuna. The parts by weight of each component in the can are 35 parts by weight of vegetables, 25 parts of fish, 35 parts of spice juice and 6 parts by weight of spicy sesame oil. The components contained in the spice juice and the percentages by weight of each component are: 0.45% of cassia bark, 0.35% of bay leaves, 4% of white sugar, 2% of table salt, 0.3% of monosodium glutamate, 7% of cooking wine, and the rest is pure water. The spicy sesame oil contains 0.55 prickly ash, 0.25 pepper, 4.5 sesame and 7 vegetable oil in parts by weight of the ingredients contained in the spicy sesame oil.

Embodiment 3

[0060]Carrots are used as vegetables, salmon is used as fish, and the parts by weight of each component in the can are 40 parts by weight of vegetables, 30 parts by fish, 40 parts by spice juice and 8 parts by weight of spicy sesame oil. The components contained in the spice juice and the percentages by weight of each component are: 0.5% of cinnamon bark, 0.4% of bay leaves, 5% of white sugar, 3.0% of table salt, 0.4% of monosodium glutamate, 8% of cooking wine, and the rest is pure water. The spicy sesame oil contains 0.6 prickly ash, 0.3 chili, 5 sesame, and 8 vegetable oil in parts by weight of the ingredients contained in the spicy sesame oil.

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PUM

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Abstract

The invention relates to a method for processing canned vegetable fish. The method comprises the steps of canning, vacuum sealing and sterilization. The method provided by the invention is characterized in that during canning, spicy sesame oil is firstly added in a can, and then, processed vegetable and fish are put into the can, and finally, formulated spice juice is added into the can, wherein the canned vegetable fish prepared by the method provided by the invention comprises the following ingredients in parts by weight: 30-40 parts of vegetables, 20-30 parts of fish, 30-40 parts of spice juice and 5-8 parts of spicy sesame oil.

Description

technical field [0001] The invention relates to a processing method of canned vegetable and fish. Background technique [0002] Canned vegetables and canned fish are two important types of canned food, but vegetables and fish are processed separately, canned separately, and then different canned vegetables or fish are produced. Vegetables are rich in vitamins and other nutrients, but low in protein; fish are rich in protein, but very few in vitamins. At present, there is a lack of a more balanced nutrition, rich in vitamins, and canned vegetable fish rich in protein. Contents of the invention [0003] The object of the present invention is to provide a processing method for canned vegetables and fish, the prepared canned food is rich in vitamins and protein, and has more balanced nutrition. [0004] The technical scheme that realizes the object of the present invention: [0005] A processing method for canned vegetables and fish, including canning, vacuum sealing, and s...

Claims

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Application Information

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IPC IPC(8): A23B4/00A23B7/00
Inventor 余善鸣张佳
Owner 余善鸣
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