Preparation method of canned and fried fish

A technology of canned fish and canned food, which is applied in the field of preparation of fish products, can solve the problems of heavy fishy smell and single taste, and achieve the effect of delicious taste, unique flavor and tight arrangement of tissue fibers

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 single taste and heavy fishy smell in existing canned fish, the invention provides a pr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for preparing canned fried fish is characterized in that: it undergoes the following process steps:

[0027] (1) Selection and processing of raw materials: select fresh yellow croaker as raw material, wash away the silt and dirt on the surface of the fish body with running water, remove the head, tail, fins, viscera, wash, and prepare fish segments for future use ;

[0028] (2) Deodorization treatment: soak the fish segments prepared in step (1) in the deodorization liquid for deodorization treatment, soak for 1.5 hours, then rinse with clear water for 4 minutes; wherein, the deodorization liquid is composed of the following components: Prepare by weight percentage: perilla liquid 7.5%, vinegar 1.5%, cooking wine 4%, ethyl maltol 0.35% and water 86.65%; perilla liquid is the weight ratio of dry perilla leaf and clear water is 1: 55. Boil with warm fire, turn off the heat after the aroma escapes, and filter it;

[0029] (3) Ultra-high pressure treatment: the r...

Embodiment 2

[0041] A method for preparing canned fried fish is characterized in that: it undergoes the following process steps:

[0042] (1) Selection and processing of raw materials: select frozen and naturally thawed fresh Spanish mackerel as raw materials, wash the silt and dirt on the surface of the fish body with running water, remove the head, tail, fins, viscera, and wash. Prepare fish segments and set aside;

[0043] (2) Deodorization treatment: soak the fish segments obtained in step (1) in the deodorization liquid for deodorization treatment, soak for 1 hour, then rinse with clear water for 5 minutes; wherein, the deodorization liquid is composed of the following components The percentage by weight is prepared: perilla liquid 5%, vinegar 2%, cooking wine 3%, ethyl maltol 0.5% and water 89.5%; perilla liquid is the weight ratio of dried perilla leaves to water is 1:50 , boil with warm fire, turn off the heat after the aroma escapes, and filter to obtain;

[0044] (3) Ultra-high...

Embodiment 3

[0056] A method for preparing canned fried fish is characterized in that: it undergoes the following process steps:

[0057] (1) Selection and processing of raw materials: select frozen and naturally thawed fresh pomfret as raw materials, wash away the sediment and dirt on the surface of the fish with running water, remove the head, tail, fins, viscera, and wash. Prepare fish segments and set aside;

[0058] (2) Deodorization treatment: soak the fish segments prepared in step (1) in the deodorization liquid for deodorization treatment, soak for 2 hours, then rinse with clear water for 3 minutes; wherein, the deodorization liquid is composed of the following components The percentage by weight is prepared: perilla liquid 10%, vinegar 1%, cooking wine 5%, ethyl maltol 0.2% and water 83.8%; perilla liquid is the weight ratio of dried perilla leaves to water is 1:60 , boil with warm fire, turn off the heat after the aroma escapes, and filter to obtain;

[0059] (3) Ultra-high pr...

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PUM

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Abstract

The invention discloses a preparation method of canned and fried fish. The preparation method mainly solves the problems of uniform flavor and heavy fishy smell of existing canned fish. The preparation method comprises steps as follows: fresh marine fish is taken as a raw material, heads, tails, fins and viscera are removed, then the fresh marine fish are washed clean, and fish blocks are prepared; the fish blocks are soaked in a fishy smell elimination solution to remove a fish smell; the fish blocks are put into salt water after being rinsed and then subjected to superhigh-pressure treatment; the fish blocks are washed and immersed into a flavoring liquid to be flavored; the fish blocks are fried, and the fried fish blocks are obtained; shiitake mushrooms, winter bamboo shoots, carrots, sesame, chilli powder, fermented black bean sauce, granulated sugar, salt and goat bone soup are selected to prepare auxiliary materials; the fried fish blocks and the auxiliary materials are canned, nisin is added for bacteriostasis, exhausting, sealing, can washing, sterilization and back pressure cooling are performed, then the canned fish is left to stand and cooled to the normal temperature, and the finished canned and fried fish is prepared after being detected to be qualified. The preparation method is technologically reasonable, materials are matched scientifically, and the operability is high. The canned and fried fish prepared with the method has rich nutrition, chewy meat quality, a unique flavor and a long guarantee time and tastes good and delicious.

Description

technical field [0001] The invention relates to the preparation of fish products, in particular to a method for preparing canned fried fish. Background technique [0002] The Jiaodong Peninsula is rich in fishery resources, and it is a good place for fishes such as Spanish mackerel, yellow croaker, flounder, perch, and eel to inhabit and reproduce. At the same time, there are a large number of sharks, pomfrets, and cod, etc. Dozens of marine fishes live here. In addition to these sea fish being eaten fresh, there are also fish products such as fish balls, fish fillets, fish steaks, and grilled fish made of sea fish on the market. But above-mentioned fish products generally have the deficiency that shelf-life is short. And processing sea fish into instant cans can not only prolong its storage period, improve its edible value, but also increase its commodity value. [0003] At present, all the canned fishes made from sea fish in the market have the disadvantages of single ta...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L5/30A23L3/3526A23B4/005
CPCA23L3/0155A23L3/3526A23V2002/00A23V2200/15A23V2250/55A23V2300/46
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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