A preparation method of black pepper flavored canned mackerel fillets

Abstract

The present invention discloses a preparation method of black pepper flavored canned mackerel fillets, and the preparation method is performed according to the following specific production steps: thawing, possessing, soaking, stewing, additionally possessing and caning raw materials; adding soup sauce into canned mackerel fillets; and sealing, vacuumizing, sterilizing, cooling and cleaning cans. The raw materials are performed with stewing at 98-105 DEG C for 14-15 minutes, followed by spray cooling every 5-8 minutes until the raw materials are cooled to a fish body temperature of 38-40 DEG C; the soup sauce is composed of salad oil sauce and seasoning soup sauce, the salad oil sauce is heated to 78-82 DEG C and then sprinkled on the mackerel fillets; and the seasoning soup sauce is heated to 78-80 DEG C and then added into the mackerel fillets. The black pepper flavored canned mackerel fillets processed by using the preparation method provide a good water lock effect for fish, and a high degree of freshness and deliciousness for meat texture. By flavoring the seasoning soup sauce repeatedly, the black pepper flavored canned mackerel fillets are suitable in taste, and have an excellent effect on melting the fish and the seasoning soup sauce.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing canned mackerel fillets with black pepper flavor. Background technique [0002] Mackerel is a very common edible fish that appears near the coasts of the Western Pacific Ocean and the Atlantic Ocean. It is one of the important pelagic fishes in China. The fishing season is generally from April to July in spring and from September to December in autumn. month. The coast of the South China Sea can be fished all year round. This kind of fish has a wide distribution, fast growth and high yield. Fish meat contains 21.4 grams of protein and 7.4 grams of fat per 100 grams. The meat is firm. Mackerel must be eaten fresh. Once the tide breaks (the death time exceeds 2 days), excessive histamine will be produced in the fish body, which can cause food poisoning. In addition to being eaten fresh, mackerel is mostly used for freezing, pickling, smoking and canning. ...

AI Technical Summary

Problems solved by technology

[0003] Due to the limitation of traditional processing technology and taste, and because the mackerel meat is firm, the seasoning is difficult to fully integrate with the mackerel, which makes the taste worse, resulting in very few types of mackerel instant seasoning canned products, with a single variety and taste. At present, canned mackerel mostly has a single tomato sauce or spiced flavor

[0004] As a kind of meat sauce and condiment, black pepper is loved and praised by the people. The spicy taste of black pepper is a good match with mackerel, but there has never been a canned mackerel with black pepper flavor on the market.