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Making method of canned sardines

A technology of canned sardines and a production method, applied in the direction of food science and the like, can solve the problems of dark appearance of sardine meat, affecting the color of sardine-like meat, sardine color protection treatment, etc., and achieves retention of heat-sensitive nutrients, shortening sterilization time, and health care effects. perfect effect

Inactive Publication Date: 2016-01-27
GUANGXI LIYANG BUILDING DECORATION ENG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the preparation process of existing canned sardines, because sardines are rarely treated for color protection, the appearance of sardine meat is gray and the color of sardine-like meat is affected.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of canned sardines, comprising the following steps:

[0028] a Cleaning treatment: select fresh and live sardines, 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, and wash with water After cleaning, drain and set aside;

[0029] b. Color-preserving treatment of sardine meat: Weigh raw materials in parts by weight: 20 parts of Wuyao, 20 parts of wolfberry, 20 parts of chicken bone grass, 30 parts of licorice, 30 parts of desmodium, 30 parts of Moringa leaves, and 10 parts of golden camellia Put each raw material 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 carry out heating and reflux extraction, the extraction time is 2h; after the extraction, filter the filtrate to obtain the color retention solution . Put the prepared...

Embodiment 2

[0035] A preparation method of canned sardines, comprising the following steps:

[0036] a. Cleaning treatment: select frozen and thawed sardines, wash the dirt and impurities on the surface of the fish 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;

[0037] b. Color-preserving treatment of sardine meat: Weigh raw materials in parts by weight: 15 parts of black medicine, 15 parts of Chinese wolfberry, 15 parts of chicken bone grass, 20 parts of licorice, 25 parts of Desmodium, 25 parts of Moringa leaves, and 6 parts of golden camellia Put each raw material into a round-bottomed flask, add 8 times of water according to the total weight ratio of the raw materials; then heat to boiling, and extract under reflux for 1.5 hours; after the extraction is completed, filter the filtrate to obtain color retention liquid. Put the prepared sardine meat into the...

Embodiment 3

[0043] A preparation method of canned sardines, comprising the following steps:

[0044] a. Cleaning treatment: select frozen and thawed sardines, wash the dirt and impurities on the surface of the fish 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;

[0045] b. Color retention treatment of sardine meat: Weigh the raw materials in parts by weight: 10 parts of black medicine, 10 parts of wolfberry, 10 parts of chicken bone grass, 10 parts of licorice, 20 parts of desmodium, 20 parts of Moringa leaves, 5 parts of golden camellia ; put each raw material into a round bottom flask, add 5 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 solution . Soak...

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PUM

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Abstract

The invention provides a making method of canned sardines. The method comprises the steps of cleaning treatment under the low temperature condition, color preserving treatment, frying, preparation of soup, canning, exhausting, sealing, sterilizing and the like. The making method of the canned sardines has the advantages that the canned sardines prepared through the method do not have fishy smell, the formaldehyde content is low, the taste is fresh and delicious, the mouthfeel is good, hardness and softness are moderate, the expiration date is long, the problems that after the canned sardines are prepared, the colour and the lustre of sardines are darkened and blackened are effectively solved, and a finished product of the canned sardines has freshness, trophism, convenience and safety. Heat-sensitivity nutritional components are reserved to the maximum extent, water loss is prevented, and the purposes of ensuring good tenderness of the canned sardine finished product and elasticity of meat texture are achieved. The production technology is scientific and reasonable, the maneuverability is high, and the making method of the canned sardines is suitable for industrial production application.

Description

【Technical field】 [0001] The invention relates to the technical field of aquatic food processing, in particular to a method for making canned sardines. 【Background technique】 [0002] Sardines are rich in amazing nutritional value, rich in phospholipids or OMEGA-3 fatty acids, protein and calcium. According to the website of the American Cardiovascular Association, this special fatty acid can reduce the production of triglycerides (harmful fatty acids that cause blood clots), and has the magical effect of gradually lowering blood pressure and slowing down the speed of atherosclerosis. Pregnant women should eat more fish during pregnancy, such as sardines, because sardines are rich in phospholipids. At the same time, the phospholipids in sardines have a beneficial effect on promoting the brain development of the fetus. In addition to phospholipids, sardines also contain a lot of calcium, especially in fish bones. Canned sardines have soft bones and are safe to eat. Our bo...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L5/41A23L5/20A23L33/10A23L33/105
CPCA23V2002/00
Inventor 梁峰
Owner GUANGXI LIYANG BUILDING DECORATION ENG CO LTD
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