Preparation method of canned sardines in original juice

A technology of canned sardines and a production method, which is applied to the production field of canned sardines in original juice, can solve the problems of dark appearance of sardines, sardine color protection treatment, influence on the color of sardines, etc., and achieves retention of heat-sensitive nutrients, shortening of sterilization time, and health care effects. perfect effect

Inactive Publication Date: 2016-03-09
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 c

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of canned sardines in original juice, comprising the following steps:

[0026] a. Cleaning treatment: select fresh 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, and rinse with water. After washing, drain and set aside;

[0027] b. color retention treatment: take raw materials in parts by weight: 20 parts of black herb, 20 parts of medlar, 20 parts of chicken bone grass, 30 parts of licorice, 30 parts of Desmodium, 30 parts of Moringa leaves, 10 parts of Camellia japonica; Put each raw material into a round-bottomed flask, add 10 times of water according to the total weight 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. Soak the prepared sardines in a color-preserving solut...

Embodiment 2

[0033] A preparation method of canned sardines in original juice, comprising the following steps:

[0034] 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;

[0035] b. color retention treatment: take raw materials in parts by weight: 15 parts of black herb, 15 parts of wolfberry, 15 parts of chicken bone grass, 20 parts of licorice, 25 parts of desmodium, 25 parts of moringa leaves, 6 parts of golden camellia; Put each raw material into a round-bottomed flask, add 8 times 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 the color retention solution. Soak the prepared sardines in a color-preserving ...

Embodiment 3

[0041] A preparation method of canned sardines in original juice, comprising the following steps:

[0042] a. Cleaning treatment: select fresh or 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, Fins, washed with water, drained and set aside;

[0043] b. color retention treatment: take raw materials in parts by weight: 10 parts of black herb, 10 parts of medlar, 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 for 1.5 hours; after the extraction is completed, filter the filtrate to obtain the color retention solution. Soak the prepared sardines in t...

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PUM

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Abstract

The invention provides a preparation method of canned sardines in original juice. The preparation method comprises the steps of cleaning treatment under the low temperature condition, color retaining treatment, preserving with salt, preparation of cooking liquor, canning, exhausting, sealing, sterilizing, and the like. The preparation method has the advantages that the canned sardines prepared by the method do not have any fishy smell, have low formaldehyde contents, are tasty, have good tastes, are neither too hard nor too soft, maintain the original tastes and flavors of sardines and have long shelf lives; the problem that the sardines darken after the canned sardines are prepared is effectively solved; the finished canned sardines have freshness, nutrition, convenience and safety; thermosensitive nutrients are furthest retained, water loss is prevented, and the aims of good tenderness and meat texture elasticity of the finished products of the canned sardines are ensured; the canned sardines can meet the requirement of customers for reprocessing for eating as needed; and the preparation method is scientific and reasonable in production process, has strong operability and is suitable to 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 preparing canned raw 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. ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L33/105A23L3/358
CPCA23L3/358A23V2002/00A23V2200/048A23V2200/324A23V2200/30
Inventor 梁峰
Owner GUANGXI LIYANG BUILDING DECORATION ENG CO LTD
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