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Preparation method of canned sardines

A technology of canned sardines and a production method, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of sardine color protection treatment, affecting the color of sardine-like meat, and the dark appearance of sardine meat. 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 existing canned sardines, because sardines are rarely treated for color protection, the appearance of sardine meat is gray and the color of sardine-like meat is affected.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of canned sardines, comprising the following steps:

[0028] a Cleaning treatment: select fresh and live sardines, 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, and wash with water After cleaning, drain and set aside;

[0029] 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. Put the sardines processed in the previous step into the col...

Embodiment 2

[0035]A preparation method of canned sardines, comprising the following steps:

[0036] 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;

[0037] 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. Put the sardines treated in the previous step into the color-preserv...

Embodiment 3

[0043] A preparation method of canned sardines, comprising the following steps:

[0044] 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;

[0045] 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 sardines treated in the previous step in ...

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Abstract

The invention provides a preparation method of canned sardines. 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 sardines prepared through the method are 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 sardines after the preparation of the canned sardines are dark and black in color is solved, the prepared canned sardines have 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 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. Our bo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/10A23L5/41A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/324A23V2250/21
Inventor 梁峰
Owner GUANGXI LIYANG BUILDING DECORATION ENG CO LTD
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