Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Making method of canned Chinese hooksnout carp with original taste and flavor

A production method and the technology of the slabfish, which are applied in the direction of food science, etc., can solve the problems affecting the color of the slabfish, the dark appearance of the slabfish, and the color protection treatment of the slabfish, so as to retain heat-sensitive nutrients and shorten the Sterilization time, perfect effect of health care effect

Inactive Publication Date: 2016-01-27
GUANGXI LIYANG BUILDING DECORATION ENG CO LTD
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the preparation process of the existing canned fish, since the color protection treatment is seldom carried out to the horse mouth fish, the appearance color of the horse mouth fish is gray, which affects the color of the horse mouth fish

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

Embodiment 1

[0024] A kind of preparation method of original juice canned horse mouth fish, comprises the following steps:

[0025] a Cleaning treatment: select fresh and alive horse mouth fish, wash the dirt and impurities on the surface of the fish body with water at 5-10°C, scrape off the fish scales, remove the head and pull out the internal organs, then remove the tail and fins, After washing with water, drain and set aside;

[0026] b. color retention treatment: take raw materials in parts by weight: 20 parts of chicken bone grass, 20 parts of cassia bark, 20 parts of citric acid, 30 parts of cubeb, 30 parts of golden camellia, 30 parts of camellia tea, 10 parts of Codonopsis pilosula; Put the raw materials into a round bottom flask, add 10 times of water according to the total weight ratio of the raw materials; then heat to boiling, and extract under reflux for 2 hours; after the extraction is completed, filter the filtrate to obtain the color retention solution. Put the horse mout...

Embodiment 2

[0032] A kind of preparation method of original juice canned horse mouth fish, comprises the following steps:

[0033] a. Cleaning treatment: select frozen and thawed horse mouth fish, wash the dirt and impurities on the surface of the fish body with water at 5-10°C, scrape off the fish scales, remove the head and pull out the internal organs, then remove the tail, Fins, washed with water, drained and set aside;

[0034] b. color retention treatment: take raw materials in parts by weight: 15 parts of chicken bone grass, 15 parts of cassia bark, 15 parts of citric acid, 20 parts of cubeb, 25 parts of golden camellia, 25 parts of camellia tea, 6 parts of Codonopsis pilosula; Put the raw materials into a round bottom flask, add 8 times of water according to the total weight ratio of the raw materials; then heat to boiling, and carry out heating and reflux extraction, the extraction time is 1.5h; after the extraction is completed, filter the filtrate to obtain the color retention ...

Embodiment 3

[0040] A kind of preparation method of original juice canned horse mouth fish, comprises the following steps:

[0041] a. Cleaning treatment: select fresh or frozen and thawed horse mouth fish, wash the dirt and impurities on the surface of the fish body with water at 5-10°C, scrape off the fish scales, remove the head and pull out the internal organs, and then remove Tail and fins, washed with water, drained and set aside;

[0042] b. color retention treatment: take raw materials in parts by weight: 10 parts of chicken bone grass, 10 parts of cassia bark, 10 parts of citric acid, 10 parts of cubeb, 20 parts of golden camellia, 20 parts of camellia tea, 5 parts of Codonopsis pilosula; Put the raw materials into a round-bottomed flask, add 5 times the water according to the total weight ratio of the raw materials; then heat to boiling, and carry out heating and reflux extraction for 1.5 hours; after the extraction is completed, filter the filtrate to obtain the color retention so...

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 invention provides a making method of canned Chinese hooksnout carp with original taste and flavor. The method comprises the steps of cleaning, color retaining, salt pickling, cooking liquor preparation, canning, exhaust, sealing, sterilization and the like at low temperature. The making method has the advantages that the made canned Chinese hooksnout carp has no fishy smell and is low in formaldehyde content, fresh and delicious in taste, good in mouthfeel and appropriate in hardness, the original taste and flavor of Chinese hooksnout carp are kept, the shelf life is long, the problem that the canned Chinese hooksnout carp is dark in color and becomes black after being made is effectively solved, and the finished canned Chinese hooksnout carp has freshness, nutriment, convenience and safety; heat-sensitive nutrients are reserved to a maximum limit, moisture loss is prevented, and the good tenderness and elastic meat of the finished canned Chinese hooksnout carp are ensured; in addition, the requirement of a customer for secondary processing and eating can be met, the production technology is scientific and reasonable, high in operability and suitable for industrial production and application.

Description

【Technical field】 [0001] The invention relates to the technical field of aquatic food processing, in particular to a method for making raw canned horse mouth fish. 【Background technique】 [0002] Aquatic organisms in the ocean have a fishy smell to varying degrees, and making them into ready-to-eat products will greatly affect the flavor and taste of the product. Therefore, it is very necessary to remove the fishy smell of aquatic products before processing. In the preparation process of the existing canned fish, since the color protection treatment is seldom carried out on the tin-mouth fish, the appearance color of the tin-mouth fish is gray, which affects the color of the tin-mouth fish. In addition, we know that different tastes and flavors can be obtained by adding different auxiliary ingredients in the process of food production and processing. [0003] In addition, a large number of investigations and studies have found that many foods contain formaldehyde. The mos...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/41A23L33/105
CPCA23V2002/00
Inventor 梁峰
Owner GUANGXI LIYANG BUILDING DECORATION ENG CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com