Canned tilapia and preparing method thereof

A tilapia and canned technology, which is applied in the field of canned tilapia and its preparation, can solve the problems that canned fish cannot meet the requirements of color, fragrance, completeness, and poor taste effect of canned fish at the same time, so as to achieve better meat quality, tenderness, and ability to taste Good, the effect of improving food value

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, fragrance and taste at the same time, and the taste effect of the canned fish is not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A can of tilapia, comprising the following raw materials in parts by weight: 80 parts of tilapia, 30 parts of vegetable oil, 5 parts of starch, 4 parts of rice wine, 3 parts of tempeh, 1.2 parts of oil consumption, 1.8 parts of soy sauce, and 1.5 parts of aged vinegar , 1.5 parts of salt, 1.2 parts of monosodium glutamate, 1 part of ginger, 1 part of pepper, 1 part of rock sugar, 0.5 parts of pepper, 0.5 parts of red pepper, and 0.08 parts of five-spice powder.

Embodiment 2

[0032] A can of tilapia, comprising the following raw materials in parts by weight: 60 parts of tilapia, 20 parts of vegetable oil, 2 parts of cornstarch, 1 part of rice wine, 1 part of tempeh, 0.8 part of oil consumption, 1 part of soy sauce, and 0.8 part of aged vinegar 0.8 parts of salt, 0.5 parts of monosodium glutamate, 0.5 parts of ginger, 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 five-spice powder.

Embodiment 3

[0034] A can of tilapia, comprising the following raw materials in parts by weight: 65 parts of tilapia, 27 parts of vegetable oil, 3 parts of sweet potato starch, 3 parts of rice wine, 2 parts of tempeh, 0.9 part of oil consumption, 1.5 parts of soy sauce, 1.2 parts of mature vinegar 1.4 parts of salt, 1.2 parts of monosodium glutamate, 0.8 parts of ginger, 0.8 parts of white pepper, 0.8 parts of rock sugar, 0.4 parts of green pepper, 0.3 parts of red pepper, and 0.06 parts of five-spice powder.

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PUM

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Abstract

The invention discloses canned tilapia and a preparing method thereof and belongs to the technical field of canned food processing. The canned tilapia is prepared from, by weight, 60-80 parts of tilapia, 20-30 parts of vegetable oil, 2-5 parts of starch, 1-4 parts of rice wine, 1-3 parts of fermented blank bean, 0.8-1.2 parts of oyster sauce, 1-1.8 parts of soybean sauce, 0.8-1.5 parts of mature vinegar, 0.8-1.5 parts of salt, 0.5-1.2 parts of aginomoto, 0.5-1 part of fresh ginger, 0.5-1 part of pepper, 0.2-1 part of rock candy, 0.2-0.5 part of Chinese prickly ash, 0.2-0.5 part of chili and 0.05-0.08 part of five spice powder. The canned tilapia has the advantages of being rich in taste and excellent in color, fragrance and taste.

Description

technical field [0001] The invention relates to a canned tilapia 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 los...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 罗小东
Owner SICHUAN HUIQUAN CANNED FOOD
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