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Red oil flavor red snapper soft can and preparing method thereof

A technology of red snapper and soft cans, which is applied in the direction of fat-containing food ingredients, food ingredients as taste improvers, and the function of food ingredients, etc., can solve the problems of single species and restrict the development of red snapper aquaculture, and achieve portability Convenience, scientific and reasonable formula, light weight effect

Inactive Publication Date: 2017-01-25
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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  • Red oil flavor red snapper soft can and preparing method thereof
  • Red oil flavor red snapper soft can and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of soft canned red snapper with red oil flavor comprises the following steps:

[0029] S1. Red snappers are treated as follows:

[0030] 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;

[0031] 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;

[0032] 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 the red snapper fish, mix well, Marinate for 4 hours, remove the chives an...

Embodiment 2

[0040] A preparation method of soft canned red snapper with red oil flavor comprises the following steps:

[0041] S1. Red snappers are treated as follows:

[0042] 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;

[0043] 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;

[0044] 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 cornstarch, 5 grams of tender meat powder, and 25 grams of water into the red snapper fish, mix well, Marinate for 4 hours, remove the chives and...

Embodiment 3

[0052] A preparation method of soft canned red snapper with red oil flavor comprises the following steps:

[0053] S1. Red snappers are treated as follows:

[0054] 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;

[0055] 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;

[0056] S13. Marinating: Add 7 grams of salt, 20 grams of cooking wine, 30 grams of chives, 75 grams of fresh ginger, 20 grams of cornstarch, 15 grams of tender meat powder, and 75 grams of water into the red snapper fish, mix well, Marinate for 4 hours, remove the chives and fresh...

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Abstract

The invention provides a red oil flavor red snapper soft can and preparing method thereof. The preparing method comprises preparing a red oil flavor liquid by selecting special material; combining the special red oil flavor liquid with fish of red snapper. The method makes the can reserve the flavor of fish of red snapper and removes the fishy smell. The can not only has strong flavor of red snapper and red oil, but also reserves the nutritious ingredients of red snapper well. The formula of can is scientific and reasonable and balances the requirements of the nutrition, flavor, color and other aspects at the same time. In addition, the can uses soft can packaging which has light weight and small volume. The can is convenient to open and is easy to carry around with long storage period.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a red oil-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 snap...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L27/00A23L27/10A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/16A23V2250/204A23V2250/2042A23V2250/21A23V2250/18
Inventor 李锐任彬
Owner LINGNAN NORMAL UNIV
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