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Preparation method of soup-stock-containing canned and smoked mackerel

A technology of soup mackerel and canned food, which is applied in the field of preparation of canned mackerel in smoked soup, can solve the problems of single taste and poor nutrition matching, and achieve the effect of unique flavor, high production efficiency and good taste

Inactive Publication Date: 2016-02-17
荣成石岛广信食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the shortcomings of the existing canned mackerel with single taste and poor nutrition, the present invention provides a method for preparing canned mackerel in smoked broth with reasonable process and strong operability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for preparing canned mackerel in smoked broth, characterized in that it undergoes the following process steps:

[0026] (1) Selection and processing of raw materials: select fresh mackerel as raw materials, remove the head, tail and fins, dig out the internal organs, rinse with running water to remove impurities on the surface of the fish and blood congestion in the abdominal cavity, and control the surface moisture to obtain Mackerel pieces, spare; wherein, during the processing of raw materials, the central temperature of the fish body is controlled at -2°C;

[0027] (2) Soak in salt and sugar water: put the mackerel pieces prepared in step (1) into salt and sugar water and soak to reduce histamine. It is formulated by weight percentage from the following components: 2% salt, 2% glucose and 96% water;

[0028] (3) Cleaning to remove salt and sugar: Put the mackerel pieces soaked in salt and sugar water obtained in step (2) into a running water tank for clean...

Embodiment 2

[0041] A method for preparing canned mackerel in smoked broth, characterized in that it undergoes the following process steps:

[0042] (1) Selection and processing of raw materials: select fresh mackerel that has been frozen and thawed in ice water as the raw material, remove the head, tail and fins, clean the internal organs, rinse with running water to remove impurities on the surface of the fish body and intraperitoneal congestion, control Dry the surface moisture to prepare mackerel pieces for later use; wherein, during the processing of the raw materials, the central temperature of the fish body is controlled at -4°C;

[0043] (2) Soak in salt and sugar water: put the mackerel pieces prepared in step (1) into salt and sugar water and soak to reduce histamine. It is formulated by weight percentage from the following components: 1% salt, 0.5% fructose, 0.5% maltose and 98% water;

[0044] (3) Cleaning to remove salt and sugar: Put the mackerel pieces soaked in salt and su...

Embodiment 3

[0057] A method for preparing canned mackerel in smoked broth, characterized in that it undergoes the following process steps:

[0058] (1) Selection and processing of raw materials: select fresh mackerel that has been frozen and thawed in ice water as the raw material, remove the head, tail and fins, clean the internal organs, rinse with running water to remove impurities on the surface of the fish body and intraperitoneal congestion, control Dry the surface moisture to prepare mackerel pieces for later use; wherein, during the processing of the raw materials, the central temperature of the fish body is controlled at -0°C;

[0059] (2) Soak in salt and sugar water: put the mackerel pieces prepared in step (1) into salt and sugar water and soak to reduce histamine. It is formulated by weight percentage from the following components: 3% salt, 1% glucose, 1% lactose, 1% maltose and 94% water;

[0060] (3) Cleaning to remove salt and sugar: Put the mackerel pieces soaked in salt...

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PUM

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Abstract

The invention discloses a preparation method of soup-stock-containing canned and smoked mackerel. The preparation method mainly solves the problems that existing canned mackerel has a single taste and nutrition is poorly matched. According to the preparation method, heads, tails, fins and viscera of fresh mackerel raw materials are removed, and then the raw materials are washed clean, and mackerel blocks are prepared; the mackerel blocks are put into salt and sugar water and soaked, and histamine is reduced; salt and sugar on surfaces of the mackerel blocks are washed clean, then the mackerel blocks are put into clean water and subjected to superhigh-pressure treatment and smoked, and the smoked mackerel blocks are prepared; the smoked mackerel blocks are roasted until the smoked mackerel blocks are cooked totally, the smoked mackerel blocks are canned, soup stock is added, nisin is added for bacteriostasis, exhausting, sealing, can washing, sterilization and back pressure cooling are performed, then the canned mackerel is left to stand and cooled to the normal temperature, and the finished canned mackerel is prepared after being detected to be qualified. The preparation method is technologically reasonable, the operability is high, and the production efficiency is high. The canned and smoked mackerel prepared with the method taste delicious, mellow and unique, are rich in nutrition, safe and hygienic and have a long guarantee time.

Description

technical field [0001] The invention relates to the preparation of fish and aquatic food products, in particular to a preparation method of canned mackerel in smoked broth. Background technique [0002] Mackerel is a very common edible fish that can be found near the coasts of the Western Pacific Ocean and the Atlantic Ocean. It is produced in the coastal waters of my country and is one of the important pelagic fishes in my country. Mackerel is rich in nutrients. Its fish meat contains 21.4 grams of protein and 7.4 grams of fat per 100 grams. The content of DHA and EPA is high, which can enhance the body's immunity. Canned food is a kind of food that can be stored for a long time. Canned mackerel was produced in Japan earlier. Due to different national conditions and eating habits, existing canned mackerel has the disadvantages of single taste and poor nutrition. [0003] In addition, mackerel contains a relatively high amount of histidine. When the fish body is not fresh o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L23/00
Inventor 于文新王海涛秦之建
Owner 荣成石岛广信食品有限公司
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