Canned fish and making method thereof

A technology for canned fish and weighing, which is applied in food preparation, chemical preservation of meat/fish, food science, etc. It can solve the problems of completeness, poor taste of canned fish, and inability to satisfy the color and aroma of canned fish at the same time. Wide range, better meat quality and tenderness, better color and more beautiful effect

Inactive Publication Date: 2015-12-09
SICHUAN HUIQUAN CANNED FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above two patents have the problem that the canned fish cannot satisfy the color

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A canned fish, comprising the following raw materials in parts by weight: 60 parts of fish, 20 parts of vegetable oil, 2 parts of starch, 1 part of rice wine, 1 part of tempeh, 0.8 part of oil consumption, 0.8 part of dark soy sauce, 0.8 part of mature vinegar, and 0.8 part of table salt , 0.5 parts of monosodium glutamate, 0.5 parts of ginger powder, 0.5 parts of white pepper, 0.2 parts of rock sugar, 0.2 parts of Chinese prickly ash, 0.2 parts of red pepper, and 0.05 parts of spices.

Embodiment 2

[0034] A canned fish, comprising the following raw materials in parts by weight: 80 parts of tuna, 30 parts of vegetable oil, 5 parts of starch, 4 parts of rice wine, 3 parts of tempeh, 1.2 parts of oil consumption, 2 parts of dark soy sauce, 1.8 parts of mature vinegar, and 1.5 parts of table salt , 1.2 parts of monosodium glutamate, 1 part of ginger powder, 1 part of white pepper, 1 part of rock sugar, 0.5 parts of pepper, 0.5 parts of red pepper, and 0.08 parts of spices.

Embodiment 3

[0036] A canned fish, comprising the following raw materials in parts by weight: 70 parts of tilapia, 24 parts of vegetable oil, 3 parts of corn starch, 2 parts of rice wine, 1.5 parts of tempeh, 1 part of oil consumption, 1 part of dark soy sauce, 1 part of aged vinegar, 1 part of salt, 1 part of monosodium glutamate, 0.8 parts of ginger powder, 0.8 parts of white pepper, 0.8 parts of rock sugar, 0.35 parts of green pepper, 0.4 parts of red pepper, and 0.06 parts of spices.

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PUM

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Abstract

The invention discloses canned fish and a making method thereof, and belongs to the technical field of canned food processing. The canned fish is prepared from, by weight, 60-80 parts of fish, 20-30 parts of vegetable oil, 2-5 parts of starch, 1-4 parts of yellow wine, 1-3 parts of fermented blank beans, 0.8-1.2 parts of oyster sauce, 0.8-2 parts of dark soy sauce, 0.8-1.8 parts of mature vinegar, 0.8-1.5 parts of salt, 0.5-1.2 parts of aginomoto, 0.5-1 part of ginger powder, 0.5-1 part of white pepper, 0.2-1 part of rock candy, 0.2-0.5 part of pepper, 0.2-0.5 part of red pepper and 0.05-0.08 part of spice. The canned fish has the advantages of being good in color, aroma and taste and low in production cost, and the tasty ability of fish meat is good.

Description

technical field [0001] The invention relates to a canned fish and a preparation method thereof, belonging to the technical field of canned food processing. Background technique [0002] At present, most of the fish products in our country are circulated in the form of fresh and live bodies. In the circulation and sales, in order to prevent the aquatic products from dying or even deteriorating, this increases the transportation and preservation work in the circulation process. great difficulty. Even so, fish products will still die and spoil during transportation. Thereby, in order to avoid this loss, people often make a part of fresh and live products into cans, and canned fish is also favored by people because of its unique flavor and convenient consumption. In addition, due to the weather, a large number of raised fish die from time to time. If the dead fish are not dealt with in time, they will rot, which will greatly hit the fish breeding industry and cause huge losses...

Claims

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Application Information

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IPC IPC(8): A23B4/18A23B4/20A23L1/325A23L1/22A23L1/223A23L17/00A23L27/00A23L27/14
Inventor 罗小东
Owner SICHUAN HUIQUAN CANNED FOOD
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