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Seafood can production method

A production method and canned food technology, which are applied in food preparation, application, food science and other directions to achieve the effect of improving production efficiency, improving production process methods, and maintaining traditional flavors

Inactive Publication Date: 2016-04-27
颜裕逸
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] With the improvement of living standards and the expansion of people's food range, the existing various cans can not meet people's growing needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] Embodiment: use black beans, fresh sardines as raw material cans, and garlic, ginger, fennel, peanuts, onions, prepared, its production method: the first step, brewing fish sauce: cook fresh sardines and black beans, weight The ratio is 1:1, the second step, preparation of seasoning liquid: garlic 5-7%, ginger 4-8%, fennel 0.7-0.8%, peanut 5%-7%, onion 2%-4%, and make The fish sauce is mixed, placed in a pressure cooker and cooked again, and cooled; the third step is sealed preservation, vacuum canned packaging, quality inspection, and the finished product is obtained.

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PUM

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Abstract

The invention provides a seafood can production method, relates to a production method of a can using sardine as a main raw material, and belongs to seasoning production, wherein black beans and fresh sardine are used as raw materials, and garlic head, fresh ginger, foeniculum vulgare, peanuts and onion are used to prepare the can. The production method comprises: 1, fish sauce brewing: completely cooking fresh sardines and black beans according to a weight ratio of 1:1; 2, seasoning liquid preparation: mixing 5-7% of garlic head, 4-8% of fresh ginger, 0.7-0.8% of foeniculum vulgare, 5-7% of peanut, 2-4% of onion, and the prepared fish sauce, placing into a high pressure cooker, completely cooking again, and cooling; and 3, sealed storage, vacuum can packaging, and quality inspection so as to obtain the finished product.

Description

technical field [0001] The invention relates to a method for preparing canned food with sardines as the main raw material, which belongs to the preparation of condiments. Background technique [0002] In 1809, world trade was booming. Seafarers who lived on board for a long time fell ill because they could not eat fresh vegetables, fruits and other foods, and some even suffered from life-threatening scurvy. The Napoleonic government of France used a huge prize of 12,000 francs to seek a method for long-term food storage. Many people have invested in research activities in order to win the prize. Among them is Abel, a Frenchman who manages candied food. He devoted all his energy to continuous research and practice, and finally found a good way: put the food into a wide-mouth glass bottle, plug the bottle mouth with a cork, and put it in a steamer. The pot is heated, the cork is tightly corked and sealed with wax. In this way, the earliest cans appeared. Abel was rewarded ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325
Inventor 不公告发明人
Owner 颜裕逸
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