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Preparation method of canned opsariichthys bidens

A production method and technology of slabfish, which are applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problem of affecting the color of slabfish meat, the dark appearance of slabfish meat, and the protection of slabfish meat. Color treatment and other issues to achieve the effect of retaining heat-sensitive nutrients, shortening sterilization time, and improving health care effects

Inactive Publication Date: 2016-03-30
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 the existing canned fish, since the color protection treatment is seldom carried out to the fish, the appearance color of the meat of the horse mouth is gray, which affects the color of the flesh of the horse mouth fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of canned horse mouth fish, comprises the following steps:

[0027] a Cleaning treatment: select fresh and alive horse mouth fish, 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, After washing with water, drain and set aside;

[0028] b. color retention treatment: take the following raw materials in parts by weight: 20 parts of black herb, 20 parts of cinnamon, 20 parts of citric acid, 30 parts of cubeb, 30 parts of honeysuckle, 30 parts of camellia, 10 parts of Codonopsis; Put it into a round-bottomed flask, add 10 times the water according to the total weight ratio of 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. Put the prepared jellyfish meat into the color-preserving solut...

Embodiment 2

[0034] A kind of preparation method of canned horse mouth fish, comprises the following steps:

[0035] a. Cleaning treatment: select frozen and thawed horse mouth fish, 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, Fins, washed with water, drained and set aside;

[0036]b. color retention treatment: take the following raw materials by weight: 15 parts of black herb, 15 parts of cinnamon, 15 parts of citric acid, 20 parts of cubeb, 25 parts of honeysuckle, 25 parts of camellia, 6 parts of Codonopsis; Put it into a round bottom flask, add 8 times of water according to the total weight ratio of 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 liquid. Soak the prepared jellyfish meat in a color-prese...

Embodiment 3

[0042] A kind of preparation method of canned horse mouth fish, comprises the following steps:

[0043] a. Cleaning treatment: select frozen and thawed horse mouth fish, 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, Fins, washed with water, drained and set aside;

[0044] b. color retention treatment: take the following raw materials in parts by weight: 10 parts of black herb, 10 parts of cinnamon, 10 parts of citric acid, 10 parts of cubeb, 20 parts of honeysuckle, 20 parts of camellia, 5 parts of Codonopsis; Put it into a round bottom flask, add 5 times the water according to the total weight ratio of 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. Put the prepared jellyfish meat into...

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Abstract

The invention provides a preparation method of canned opsariichthys bidens. The preparation method comprises the following steps: cleaning at low temperature, color retaining treatment, salting, preparation of soup, canning, exhausting, sealing and sterilization. The preparation method has the advantages that the canned opsariichthys bidens prepared through the method is free of any sea smell, low in formaldehyde content, delicious in taste, good in taste, moderate in softness and hardness and long in expiration date, the problem that the opsariichthys bidens after the preparation of the canned sardines is dark and black in color is solved, the prepared canned opsariichthys bidens has freshness, nutrition, convenience and safety at the same time, and the aims of keeping the heat sensitive nutritional ingredients to the greatest extent, preventing the water loss and ensuring the good tenderness and meat elasticity of the finished canned sardines are achieved. The preparation method is scientific and reasonable in production process, strong in operability and suitable for 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 making canned horse mouth fish. 【Background technique】 [0002] Aquatic organisms in the ocean have a fishy smell to varying degrees, and making them into ready-to-eat products will greatly affect the flavor and taste of the product. Therefore, it is very necessary to remove the fishy smell of aquatic products before processing. In the preparation process of the existing canned fish, since the color protection treatment is seldom carried out on the tin-mouth fish, the appearance color of the tin-mouth fish meat is gray, which affects the color of the tin-mouth fish-like meat. In addition, we know that different tastes and flavors can be obtained by adding different auxiliary ingredients in the process of food production and processing. [0003] In addition, a large number of investigations and studies have found that many foods contain formaldehyd...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/41A23L23/00A23L33/105A23L5/20
CPCA23V2002/00A23V2200/30A23V2200/324A23V2250/032A23V2250/21
Inventor 梁峰
Owner GUANGXI LIYANG BUILDING DECORATION ENG CO LTD
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