A preparation method of black pepper flavored canned mackerel fillets

A technology of black pepper and mackerel fillets, which is applied in the field of food processing, can solve the problems of poor taste, mackerel fusion, and non-appearance, so as to improve the taste, maintain freshness, and ensure the effect of water locking

Inactive Publication Date: 2015-09-16
ZHONGGANG FUJIAN AQUATIC FOOD
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Example one:

[0022] A preparation method of black pepper flavour canned mackerel flakes, the specific preparation steps are as follows:

[0023] (1) Raw material thawing: Arrange a box of quick-frozen mackerel in the shape of fish scales, cover it with plastic wrap, and thawed naturally to a semi-thawed state; it is determined according to the temperature, the temperature of the fish body and the amount of thawing: summer temperature is 24-30℃, The thawing time is 8-9h; the temperature in winter is 15-20℃, and the thawing time is 11-12h;

[0024] (2) Raw material processing: remove the defrosted mackerel head, tail, and internal organs, and wash it in clean water;

[0025] (3) Raw material soaking: the raw material soaking process is to wash the mackerel, soak it in salt water with a Baume degree of 10°Bé for 15 minutes, then remove the drained water and wash it again with clean water;

[0026] (4) Raw material cooking: carry out at 98℃, after cooking for 15min, the steamed fi...

Example Embodiment

[0034] Embodiment two:

[0035] (1) Raw material thawing: Arrange a box of quick-frozen mackerel in the shape of fish scales, cover it with plastic wrap, and thawed naturally to a semi-thawed state; it is determined according to the temperature, the temperature of the fish body and the amount of thawing: summer temperature is 24-30℃, The thawing time is 8-9h; the temperature in winter is 15-20℃, and the thawing time is 11-12h;

[0036] (2) Raw material processing: remove the defrosted mackerel head, tail, and internal organs, and wash it in clean water;

[0037] (3) Raw material soaking: The raw material soaking process is to wash the mackerel, soak it in salt water with a Baume degree of 11°Bé for 13 minutes, then remove the drained water and wash it again with clear water;

[0038] (4) Raw material steaming: carry out at 100℃, after steaming for 14.5min, the steamed fish will be cooled by spraying, once every 7min, until the fish body temperature is 38-40℃;

[0039] (5) Processing an...

Example Embodiment

[0046] Embodiment three:

[0047] (1) Raw material thawing: Arrange a box of quick-frozen mackerel in the shape of fish scales, cover it with plastic wrap, and thawed naturally to a semi-thawed state; it is determined according to the temperature, the temperature of the fish body and the amount of thawing: summer temperature is 24-30℃, The thawing time is 8-9h; the temperature in winter is 15-20℃, and the thawing time is 11-12h;

[0048] (2) Raw material processing: remove the defrosted mackerel head, tail, and internal organs, and wash it in clean water;

[0049] (3) Raw material soaking: The raw material soaking process is to wash the mackerel, soak it in salt water with a Baume degree of 12°Bé for 12 minutes, then remove the drained water and wash it again with clean water;

[0050] (4) Raw material steaming: carry out at 105°C, after steaming for 14 minutes, the steamed fish is cooled by spraying, once every 8 minutes, until the fish body temperature is 38-40°C;

[0051] (5) Proces...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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. ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/326A23L17/10
Inventor 谢宝旺
Owner ZHONGGANG FUJIAN AQUATIC FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap