Can color-retaining oil

Abstract

The invention provides can color-retaining oil, prepared from, by weight, 10-30 parts of Abrus cantoniensis, 10-30 parts of cassia bark, 10-30 parts of citric acid, 10-30 parts of fruit of Piper cubeba, 20-40 parts of honeysuckle, 20-40 parts of camellia leaf, and 5-10 parts of root of hairy asiabell. The can color-retaining oil has the advantages that produced cans are free of any fishy smell, low in formaldehyde content, delicious and good in taste, suitable in softness and hardness and long in shelf life, the problem that produced cans darken and blacken is effectively solved, and the finished cans are fresh, nutrient, handy and good in safety.

Description

technical field [0001] The invention relates to the technical field of aquatic food processing, in particular to a canned color-preserving oil. Background technique [0002] Aquatic organisms in the ocean have a fishy smell to varying degrees, and making them into ready-to-eat products will greatly affect the flavor and taste of the product. Therefore, it is very necessary to remove the fishy smell of aquatic products before processing. In the preparation process of the existing canned food, due to seldom carrying out color protection treatment on the canned food, the appearance color of the meat is gray and luster, which affects the color and luster of the canned fish meat. In addition, we know that different tastes and flavors can be obtained by adding different auxiliary ingredients in the process of food production and processing. [0003] In addition, a large number of investigations and studies have found that many foods contain formaldehyde. The most research on en...

AI Technical Summary

Problems solved by technology

In the preparation process of the existing canned food, due to the lack of color protection treatment, the appearance of the meat is gray and the color of the meat of the canned fish is affected.