Method for making braised mackerel cans

A production method, the technology of Spanish mackerel, applied in the direction of food science, etc., can solve the problems of poor elasticity and chewiness, hard meat, etc., achieve deep red color, tender fish quality, and solve the effect of inconvenient long-term storage and long-term transportation

Inactive Publication Date: 2016-07-06
GUANGXI NANYIZAI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for making canned Spanish mackerel, which solves the problems of hardening, poor elasticity and chewiness of Spanish mackerel during the sterilization process, and keeps the inherent elasticity and flavor of the meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of braised mackerel can, comprising the following steps:

[0022] a. Raw material selection: choose chilled fish with complete fish body, normal smell, elastic muscles, closely connected flesh and bones, good freshness, and Spanish mackerel with a mass of more than 0.5Kg;

[0023] b. Raw material processing: After cleaning the surface of Spanish mackerel, remove the fish head, fish tail, fins and viscera with a knife, fully wash away the blood, and cut into 2-3cm long fish pieces;

[0024] c. Pickling: The pickling temperature is controlled at a low temperature of 5-10°C. For every 100Kg of processed fish pieces, add 1Kg of refined salt and 0.5Kg of white wine, then marinate for 30 minutes and set aside;

[0025] d. Frying: First heat the peanut oil to 180-190°C, then put in the marinated fish pieces and fry for 5-8 minutes, until the surface of the fish turns yellow, remove and drain the oil. When frying, the feeding amount of each fish block is a...

Embodiment 2

[0030] A preparation method of braised mackerel can, comprising the following steps:

[0031] a. Raw material selection: choose frozen fish with complete fish body, normal smell, elastic muscles, closely connected flesh and bones, good freshness, and Spanish mackerel with a mass of more than 0.5Kg;

[0032] b. Thawing: Use frozen Spanish mackerel as raw material. When thawing, put it in clean water to let it thaw naturally. During the thawing process, change the clean water 2 to 3 times;

[0033] c. Raw material processing: remove the head, tail, fin and viscera from the thawed Spanish mackerel, wash off the blood and cut into 2-3cm long pieces;

[0034] d. Pickling: The pickling temperature is controlled at a low temperature of 5-10°C. For every 100Kg of processed fish pieces, add 1Kg of refined salt and 0.5Kg of white wine, then marinate for 20 minutes and set aside;

[0035] e. Frying: First heat the peanut oil to 180-190°C, then put in the marinated fish pieces and fry fo...

Embodiment 3

[0040] A preparation method of braised mackerel can, comprising the following steps:

[0041] a. Raw material selection: choose fresh or frozen fish with complete fish body, normal smell, elastic muscles, closely connected flesh and bones, good freshness, and Spanish mackerel with a mass of more than 0.5Kg;

[0042] b. Thawing: When frozen Spanish mackerel is used as raw material, it needs to be thawed;

[0043] c. Raw material processing: remove the head, tail, fin and viscera from the thawed Spanish mackerel, wash off the blood and cut into 2-3cm long pieces;

[0044] d. Pickling: The pickling temperature is controlled at a low temperature of 5-10°C. For every 100Kg of processed fish pieces, add 1Kg of refined salt and 0.5Kg of white wine, then marinate for 25 minutes and set aside;

[0045]e. Frying: First heat the peanut oil to 180-190°C, then put in the marinated fish pieces and fry for 5-8 minutes, until the surface of the fish turns yellow, remove and drain the oil. W...

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PUM

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Abstract

The invention provides a method for making braised mackerel cans. The method comprises the following steps: selecting raw materials, unfreezing, treating the raw materials, salting, frying, preparing soup, canning, exhausting, sealing, sterilizing and the like. The braised mackerel can made according to the method disclosed by the invention has a special flavor of braised fishes in brown sauce and is full in soup, dark red in color, tender in fish meat, moistened in dry flavor and strong in five-spice flavor, nutritional ingredients of the mackerel are fully remained, the process steps are reasonable in design, and the problem that the mackerel becomes hardened in meat and low in elasticity and chewing property in the sterilization process is solved, so that the meat keeps intrinsic elasticity and flavor, and the defect that the mackerel is inconvenient for long-term preservation and long-term transport is effectively overcome.

Description

【Technical field】 [0001] The invention relates to the technical field of aquatic food processing, in particular to a method for preparing braised mackerel cans. 【Background technique】 [0002] Mackerel is also called "mackerel" (scientific name), belongs to the class of bony fishes, and belongs to the family of scombroids. There are many kinds, the common ones are "Chinese mackerel", blue-spotted mackerel, spotted mackerel, Kang's mackerel, etc. Its meat is delicate, delicious, nutritious, rich in protein, vitamin A, minerals (mainly calcium, etc.) ) and other nutrients, Spanish mackerel has the effect of invigorating qi and calming cough, and has a certain effect on weak cough and asthma. Because the fresh and live products have a short shelf life, people have been processing them into dried or pickled products by using the original pickling or sun-drying process for a long time, and the economic benefits are relatively poor. In view of the fact that Spanish mackerel is n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
Inventor 覃永红
Owner GUANGXI NANYIZAI SCI & TECH CO LTD
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