Curry-flavor red snapper soft can and preparation method thereof

A technology of red snapper and soft canned food, which is applied in the field of curry-flavored red snapper soft canned food and its preparation, can solve the problems of single species and restrict the development of red snapper aquaculture industry, and achieve convenient portability, scientific and reasonable formula matching, light weight effect

Inactive Publication Date: 2016-12-21
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Except for fresh food, most of the red snapper are frozen and pickled, and the variety is single, which restricts the development of the red snapper aquaculture industry

Method used

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  • Curry-flavor red snapper soft can and preparation method thereof
  • Curry-flavor red snapper soft can and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for preparing soft canned red snapper with curry flavor comprises the following steps:

[0027] S1. Red snappers are treated as follows:

[0028] S11. Preliminary treatment: remove the scales, head and tail, fins, laparotomy and viscera of the red snapper, wash the black membrane in the abdominal cavity, and cut into each piece of fish with a weight of 30-50 grams;

[0029] S12. Cleaning treatment: Rinse the flesh of red snapper in salt water with a temperature of ≤10°C for 10 minutes. The mass concentration of salt in the salt water is 3% to 5%. Centrifuge at r / min for 3 minutes to remove part of the water from the fish;

[0030] S13. Marinating: Add 5 grams of salt, 15 grams of cooking wine, 20 grams of chives, 50 grams of fresh ginger slices, 15 grams of raw powder, 10 grams of tender meat powder, and 50 grams of water into 300 grams of red snapper fish, mix Mix evenly, marinate for 4 hours, remove shallots and fresh ginger slices, and drain the water from...

Embodiment 2

[0036] A method for preparing soft canned red snapper with curry flavor comprises the following steps:

[0037] S1. Red snappers are treated as follows:

[0038] S11. Preliminary treatment: remove the scales, head and tail, fins, laparotomy and viscera of the red snapper, wash the black membrane in the abdominal cavity, and cut into each piece of fish with a weight of 30-50 grams;

[0039] S12. Cleaning treatment: Rinse the flesh of red snapper in salt water with a temperature of ≤10°C for 10 minutes. The mass concentration of salt in the salt water is 3% to 5%. Centrifuge at r / min for 3 minutes to remove part of the water from the fish;

[0040] S13. Marinating: Add 3 grams of salt, 10 grams of cooking wine, 10 grams of chives, 25 grams of fresh ginger slices, 10 grams of raw powder, 5 grams of tender meat powder, and 25 grams of water into 150 grams of red snapper fish, mix Mix evenly, marinate for 4 hours, remove shallots and fresh ginger slices, and drain the water from ...

Embodiment 3

[0046] A method for preparing soft canned red snapper with curry flavor comprises the following steps:

[0047] S1. Red snappers are treated as follows:

[0048] S11. Preliminary treatment: remove the scales, head and tail, fins, laparotomy and viscera of the red snapper, wash the black membrane in the abdominal cavity, and cut into each piece of fish with a weight of 30-50 grams;

[0049]S12. Cleaning treatment: Rinse the flesh of red snapper in salt water with a temperature of ≤10°C for 10 minutes. The mass concentration of salt in the salt water is 3% to 5%. Centrifuge at r / min for 3 minutes to remove part of the water from the fish;

[0050] S13. Marinating: Add 7 grams of salt, 20 grams of cooking wine, 30 grams of chives, 75 grams of fresh ginger slices, 20 grams of cornstarch, 15 grams of tender meat powder, and 75 grams of water into 450 grams of red snapper meat, mix Mix evenly, marinate for 4 hours, remove shallots and fresh ginger slices, and drain the water from ...

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Abstract

The invention provides a curry-flavor red snapper soft can and a preparation method thereof. According to the preparation method, a specific material is chosen to prepare a curry sauce, the specially made curry sauce is combined with fish meat of a red snapper, so that the can keeps the fish meat flavor of the red snapper, also overcomes the fishlike smell of the red snapper, not only has a rich fish flavor and a curry flavor, but also keeps the nutritional ingredients of the red snapper, is scientific and reasonable in formula collocation, gives considerations to various requirements on nutrients, taste, color and the like, and meets the taste demands of different regions. In addition, a soft can is used for packaging, the weight is light, the size is small, and the can is convenient to open, can be stored for a long period of time, and is convenient to carry.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a curry-flavored red snapper soft can and a preparation method thereof. Background technique [0002] Red snapper is generally distributed in China's Bohai Sea, Yellow Sea, East China Sea, South China Sea and other places. The fish meat is delicious and mellow. The soluble collagen extracted from red snapper has extremely high cell adhesion, high moisture retention and good sensory properties. It is highly active and easy to absorb, odorless and transparent, and does not produce irritation. Regular consumption of red snapper can not only delay skin aging, reduce age problems such as wrinkles and spots, but also improve human metabolism and make people look younger. Seafood in Zhanjiang City, Guangdong Province is famous far and wide. In 2010, it was rated as the "Seafood Capital of China". Zhanjiang is adjacent to the Beibu Gulf sea area to the west. The dried red snappe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/10
Inventor 李锐
Owner LINGNAN NORMAL UNIV
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