Trout can and preparation method thereof

A technology for trout and canned food is applied to the field of canned trout and its production, which can solve the problems of affecting physical health, poor economic benefits, poor health care function, etc., and achieves the effects of increasing market benefits, tender fish, and beautiful color and luster.

Inactive Publication Date: 2017-01-11
潘克稳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Trout has the characteristics of delicate meat, delicious taste, and rich nutrition. It is a good product for warming and nourishing the spleen and stomach. The benefit is relatively poor, therefore, canned fish food has appeared on the market, and is deeply loved by the public because of its convenience, rich nutrition, and portability, but the commercially available canned food often also has the following deficiencies: one, for prolonging the shelf life, Adding various harmful substances, long-term intake will affect health; 2. No additive that can maintain the color of fish meat for a long time and is harmless to human body; 3. It is not easy to digest and has poor health care function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A kind of canned trout is mainly made of the following raw materials by weight:

[0052] 150 parts of trout, 30 parts of Chinese herbal medicine additives, 25 parts of color retention additives, 30 parts of black bean sauce, 15 parts of table salt, 20 parts of lemon, 50 parts of cooking oil, 10 parts of fermented bean curd, 8 parts of rice wine, 10 parts of dark soy sauce, oyster sauce 5 parts water as appropriate;

[0053] The Chinese herbal medicine additive is mainly made of the following raw materials in parts by weight: 5 parts of lily, 5 parts of clove, 4 parts of Eucommia, 4 parts of Baiwei, 5 parts of Fritillaria, 6 parts of bamboo leaves, 5 parts of Patrinia, and 4 parts of fresh calamus , 4 parts of strudel; the color retention additive is mainly made of the following raw materials in parts by weight: 5 parts of astragalus, 8 parts of turmeric, 6 parts of roasted licorice, 5 parts of moringa leaves, and 3 parts of tea polyphenols.

[0054] The method for maki...

Embodiment 2

[0073] A kind of canned trout is mainly made of the following raw materials by weight:

[0074] 180 parts of trout, 38 parts of Chinese herbal medicine additives, 38 parts of color retention additives, 37 parts of black bean sauce, 25 parts of table salt, 20-35 parts of lemon, 60 parts of edible oil, 15 parts of fermented bean curd, 10 parts of rice wine, 12 parts of dark soy sauce , 7 parts of oyster sauce, appropriate amount of water;

[0075] The Chinese herbal medicine additive is mainly made of the following raw materials in parts by weight: 9 parts of lily, 7 parts of clove, 6 parts of Eucommia, 7 parts of Baiwei, 7 parts of Fritillaria, 9 parts of bamboo leaves, 7 parts of Patrinia, and 5 parts of fresh calamus , 5 parts of strudel; the color retention additive is mainly made of the following raw materials in parts by weight: 8 parts of astragalus, 12 parts of turmeric, 8 parts of roasted licorice, 7 parts of moringa leaves, and 5 parts of tea polyphenols.

[0076] (1)...

Embodiment 3

[0094] A kind of canned trout is mainly made of the following raw materials by weight:

[0095] 200 parts of trout, 45 parts of Chinese herbal medicine additives, 48 ​​parts of color retention additives, 45 parts of black bean sauce, 30 parts of table salt, 35 parts of lemon, 80 parts of edible oil, 20 parts of fermented bean curd, 13 parts of rice wine, 15 parts of dark soy sauce, oyster sauce 10 parts water as appropriate;

[0096] The Chinese herbal medicine additive is mainly made of the following raw materials in parts by weight: 12 parts of lily, 10 parts of clove, 8 parts of Eucommia, 8 parts of Baiwei, 10 parts of Chuan Fritillaria, 12 parts of bamboo leaves, 10 parts of Patrinia, 7 parts of fresh calamus , 7 parts of strudel; the color retention aid is mainly made of the following raw materials in parts by weight: 12 parts of astragalus, 16 parts of turmeric, 10 parts of roasted licorice, 10 parts of moringa leaves, and 8 parts of tea polyphenols.

[0097] (1) Making...

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PUM

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Abstract

The invention provides a trout can and a preparation method thereof and relates to the technical field of aquatic food processing. The trout can is prepared by adopting the following raw materials: trout, Chinese herbal medicine additives, color-retaining assistant agent, fermented soya bean, salt, lemon, edible oil, fermented bean curd, millet wine, dark soy sauce, oyster and water. The Chinese herbal medicine additives are added into the trout can provided by the invention, so that the trout can has the effects of clearing away heat and toxic materials, building body, tonifying spleen, appetizing, boosting immunity, and the like; the color-retaining assistant agent is added for maintaining the color of the trout can; the assistant agent is composed of Chinese herbal medicines; the trout can has the antiseptic effect and can fully maintain the nutritional ingredients of trout; any matters harmful to a human body are not added into the trout can; the preparation process is simple and environmentally friendly; the environment is not polluted; the trout can is worthy of popularization and production.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of aquatic food processing, in particular to a canned trout and a preparation method thereof. [0003] 【Background technique】 [0004] With the improvement of residents' living standards, travel and tourism continue to increase, and food consumption concepts and methods are quietly changing. Many families are trying to liberate themselves from the kitchen to reduce oil fume pollution and housework. Canned food is adapting to people's daily needs due to its convenience, sanitation and easy storage, and is increasingly popular. [0005] Trout has the characteristics of delicate meat, delicious taste, and rich nutrition. It is a good product for warming and nourishing the spleen and stomach. The benefit is relatively poor, therefore, canned fish food has appeared on the market, and is deeply loved by the public because of its convenience, rich nutrition, and portability, but the commercially available ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/105A23L5/41A23L11/00A23L11/50
CPCA23V2002/00A23V2200/30A23V2200/048A23V2250/21A23V2250/08A23V2250/18A23V2250/2132
Inventor 潘克稳
Owner 潘克稳
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