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Processing technology of soft-canned anchovy

A processing technology and a technology for soft canned food, applied in the field of processing technology of soft canned anchovies, can solve the problems of insufficient crispness, not easy to chew, and low oil content, and achieve the effects of convenient eating, crisp taste and low oil content

Inactive Publication Date: 2016-02-03
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention aims to solve the problems that the meat quality of anchovy products in the prior art is relatively hard, the crispness is not enough, and it is not easy to chew, and provides a kind of anchovy soft can processing with simple processing technology, strong operability, and suitable for large-scale industrial application process, the soft canned anchovy prepared by the invention has good flavor, low fishy smell, good color, crisp taste, high nutritional value and low oil content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Raw material pretreatment: remove the head and intestines of the anchovies and wash them with water to obtain complete anchovy fillets.

[0025] (2) Deodorization: Soak the anchovy fillets in the deodorization solution for 20 minutes and then control the water. The mass ratio of the anchovy fillets to the deodorization solution is 1:5, and the deodorization solution consists of the following components in mass percentage : 0.5% sodium chloride, 0.3% sodium bicarbonate, 0.3% glucono-δ-lactone, the balance is water.

[0026] (3) Baking at low temperature: bake the anchovy fillets obtained in step (3) at 40°C until the moisture content is 40%, and then spread them out for 60 minutes.

[0027] (4) Vacuum frying: The baked anchovy fillets were vacuum-fried for 15 minutes at a hot oil temperature of 110°C, and the vacuum degree of vacuum frying was -0.09Mpa.

[0028] (5) Deoiling: Centrifuge the vacuum-fried anchovy fillets for 10 minutes. The conditions for centrifugal ...

Embodiment 2

[0032] (1) Raw material pretreatment: remove the head and intestines of the anchovies and wash them with water to obtain complete anchovy fillets.

[0033] (2) Deodorization: Soak the anchovy fillets in the deodorization solution for 10 minutes and then control the water. The mass ratio of the anchovy fillets to the deodorization solution is 1:3, and the deodorization solution consists of the following components in mass percentage : 0.3% sodium chloride, 0.1% sodium bicarbonate, 0.1% glucono-δ-lactone, the balance is water.

[0034] (3) Baking at low temperature: bake the anchovy fillets obtained in step (3) at 30°C until the moisture content is 30%, and then spread them out for 30 minutes.

[0035] (4) Vacuum frying: The baked anchovy fillets were vacuum-fried for 10 minutes at a hot oil temperature of 105°C, and the vacuum degree of vacuum frying was -0.07Mpa.

[0036] (5) Deoiling: Centrifuge the vacuum-fried anchovy fillets for 5 minutes. The conditions for centrifugal d...

Embodiment 3

[0040] (1) Raw material pretreatment: remove the head and intestines of the anchovies and wash them with water to obtain complete anchovy fillets.

[0041] (2) Deodorization: Soak the anchovy fillets in the deodorization solution for 15 minutes and then control the water. The mass ratio of the anchovy fillets to the deodorization solution is 1:4, and the deodorization solution consists of the following components in mass percentage : 0.4% sodium chloride, 0.2% sodium bicarbonate, 0.2% glucono-δ-lactone, the balance is water.

[0042] (3) Baking at low temperature: bake the anchovy fillets obtained in step (3) at 35°C until the moisture content is 35%, and then spread them out for 40 minutes.

[0043] (4) Vacuum frying: The baked anchovy fillets were vacuum-fried for 12 minutes at a hot oil temperature of 108°C, and the vacuum degree of vacuum frying was -0.08Mpa.

[0044] (5) Deoiling: Centrifuge the vacuum-fried anchovy fillets for 7 minutes. The conditions for centrifugal d...

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Abstract

The invention discloses processing technology of soft-canned anchovy. The processing technology comprises the following steps: (1) pre-treating of raw materials; (2) deodorizing; (3) baking at low temperature; (4) vacuum-frying; (5) de-oiling; (6) dipping and flavoring; and (7) packaging. The invention provides processing technology which uses the anchovies as the raw material to produce soft-canned anchovy; the invention determines the best productive technological conditions of the soft-canned anchovy, so that a brand new deep-processing method of the anchovies is provided and economic value of the anchovies is thereby increased. The processing technology is simple in process, strong in operability and extremely high in promotion value. The obtained soft-canned anchovy is convenient to carry and eat, small in fishy smell, good in color, crispy in taste, high in nutritious value and low in oil content.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to an anchovy soft can processing technology. Background technique [0002] Anchovy is an anchovy ( Engraulis ) is a general term for fish, which is a kind of small middle- and upper-level fish with strong clustering and obvious vertical movement day and night. It is also the fish species with the highest yield of a single fishery product in the world. The East China Sea is rich in anchovy resources. [0003] The crude protein, crude fat, total sugar and polysaccharide content of dried anchovy products are 59.4%, 16.0%, 1.34% and 0.24% respectively; 17 kinds of amino acids are contained, the total amount is 61.45%, and the content of 7 kinds of essential amino acids is 23.77% , accounting for 38.68% of the total amino acids; the essential amino acid index is 40.25; the umami amino acid content is 28.77%, accounting for 46.81% of the total amino acids. Dried anc...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L5/10A23L5/20
Inventor 梁佳谢超
Owner ZHEJIANG OCEAN UNIV
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