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Tomato flavor red snapper soft can and a 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 functions of food ingredients. 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
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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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  • Tomato flavor red snapper soft can and a preparing method thereof
  • Tomato flavor red snapper soft can and a preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing soft canned red snapper with tomato sauce flavor comprises the following steps:

[0025] S1. Red snappers are treated as follows:

[0026] 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;

[0027] 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;

[0028] 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...

Embodiment 2

[0033] A method for preparing soft canned red snapper with tomato sauce flavor comprises the following steps:

[0034] S1. Red snappers are treated as follows:

[0035] 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;

[0036] 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;

[0037] 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...

Embodiment 3

[0042] A method for preparing soft canned red snapper with tomato sauce flavor comprises the following steps:

[0043] S1. Red snappers are treated as follows:

[0044] 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;

[0045] 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;

[0046] 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...

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Abstract

The invention provides a tomato flavor red snapper soft can and a preparing method thereof. The tomato flavor red snapper soft can is prepared from the specific materials to a special sauce. The can not only overcomes the smell of the red snapper but also keeps the flavor of the red snapper with a rich fish and tomato flavor through the combination of the special sauce with the red sanpper. The formulation of the can is scientific and reasonable, which not only gives considerations to all aspects of nutrition, taste, color and others, and meets the taste demands from different regions, but also keeps the nutritional values of red snapper. Moreover, the package of soft can has the advantages of light weight, small volume, easy to open, long storage and easy to carry.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tomato juice 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/00A23L27/60A23L33/00
CPCA23V2002/00A23V2200/15A23V2200/16A23V2200/30A23V2250/5118A23V2250/60
Inventor 李锐杨龙飞刘小慧李莹莹吴诗敏黄珍金裴丰祥
Owner LINGNAN NORMAL UNIV
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