Green lemon flavor red snapper soft can and preparing method thereof

A technology of red snapper and soft cans, which is applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, and the function of food ingredients, etc. It can solve the problems of single species and restrict the development of red snapper aquaculture, etc. It achieves the effect of being easy to carry, retaining nutritional value, and light in weight

Inactive Publication Date: 2017-01-25
LINGNAN NORMAL UNIV
View PDF1 Cites 2 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Green lemon flavor red snapper soft can and preparing method thereof
  • Green lemon flavor red snapper soft can and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for preparing soft canned red snapper with lemon flavor comprises the following steps:

[0028] S1. Red snappers are treated as follows:

[0029] 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 fish pieces, each piece of fish piece weighs 30-50 grams;

[0030] 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%~5%, and then place the flesh in a centrifuge at a speed of 3000 Centrifuge at r / min for 3 minutes to remove part of the water from the fish;

[0031] 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,...

Embodiment 2

[0039] A method for preparing soft canned red snapper with lemon flavor comprises the following steps:

[0040] S1. Red snappers are treated as follows:

[0041] 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 fish pieces, each piece of fish piece weighs 30-50 grams;

[0042] 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%~5%, and then place the flesh in a centrifuge at a speed of 3000 Centrifuge at r / min for 3 minutes to remove part of the water from the fish;

[0043] 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, ...

Embodiment 3

[0051] A method for preparing soft canned red snapper with lemon flavor comprises the following steps:

[0052] S1. Red snappers are treated as follows:

[0053] 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 fish pieces, each piece of fish piece weighs 30-50 grams;

[0054] 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%~5%, and then place the flesh in a centrifuge at a speed of 3000 Centrifuge at r / min for 3 minutes to remove part of the water from the fish;

[0055] 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, r...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a green lemon flavor red snapper soft can and preparing method thereof. The preparing method makes green lemon juice by selecting specific raw materials. The specially made green lemon juice combines with red snapper, enabling the can to overcome fishy smell of red snapper and retain the fish flavor of red snapper with strong fish flavor and green lemon taste. The can formula collocates scientifically and reasonably, which can not only maintain requirements in nutrition, taste, color to satisfy flavor requirements in different regions, but also can retain the nutritional values of red snapper. Besides, adopted flexible can package has light weight and small volume, easy to be opened, as well as storable and easy to carry.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a lemon-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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/00A23L27/12A23L33/00
CPCA23V2002/00A23V2200/16A23V2200/15A23V2200/30A23V2250/18A23V2250/60
Inventor 李锐
Owner LINGNAN NORMAL UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap