Gravy-flavored soft canned red snappers and preparation method thereof

A technology for red snapper and soft canned food is applied in the directions of food ingredients as taste improver, function of food ingredients, food science, etc., which can solve the problems that restrict the development of aquaculture industry of red snapper, single species, etc., and achieve the preservation of nutritional value. Ingredient, easy to carry, easy to open effect

Inactive Publication Date: 2017-02-01
LINGNAN NORMAL UNIV
View PDF4 Cites 0 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
  • Gravy-flavored soft canned red snappers and preparation method thereof
  • Gravy-flavored soft canned red snappers and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for preparing soft canned red snapper with roast sauce 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 fish pieces, each piece of fish piece weighs 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%~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;

[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 ...

Embodiment 2

[0037] A method for preparing soft canned red snapper with roast sauce flavor comprises the following steps:

[0038] S1. Red snappers are treated as follows:

[0039] 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;

[0040] 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;

[0041] 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 h...

Embodiment 3

[0048] A method for preparing soft canned red snapper with roast sauce flavor comprises the following steps:

[0049] S1. Red snappers are treated as follows:

[0050] 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;

[0051] 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;

[0052] 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 t...

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 gravy-flavored soft canned red snappers and a preparation method thereof. According to the gravy-flavored soft canned red snappers and the preparation method thereof disclosed by the invention, specific raw materials are selected, so that a gravy sauce is prepared; and the specific gravy sauce and red snapper fish meat are combined together, so that the canned red snappers do not have the fishy smell of the red snappers, reserve the flavor of the red snapper fish meat, and have rich fish fragrance and gravy taste. A formula of the canned red snappers is scientific and reasonable in collocation, not only takes account of various requirements for nutrition, taste, color and the like and meets taste requirements at different areas, but also can well reserve the nutrient value ingredients of the red snappers. In addition, the red snappers are packaged through soft cans, so that the soft canned red snappers are light in mass, small in size, convenient to open, resistant to store and convenient to carry.

Description

technical field [0001] The invention relates to the technical field of food processing, and more particularly relates to a red snapper soft can with roast sauce flavor 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 w...

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): A23L17/00A23L27/60A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/16
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