Processing method of fish can
A processing method and technology of canned fish, which are applied in the production field of canned crucian carp, can solve the problems of long green shelf life and no health care function, and achieve the effects of long storage time, unique flavor and easy portability
Inactive Publication Date: 2017-05-31
陈云
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Problems solved by technology
[0002] Canned fish has the characteristics of green, long shelf life, no pickling process, etc., but no health function
Method used
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Embodiment Construction
[0006] A kind of canned fish processing method is prepared by 1200g of fish meat, 6g of cloves, 3g of oyster sauce, 6g of fennel, 6g of bibo, 2g of spring onion, 2g of sand ginger, 0.5g of fragrant leaves, 0.5g of table salt, and 0.5g of white vinegar; the processing method It is first to smear the fish with appropriate amount of salt, cooking wine and ginger, and marinate for one hour. Then, when the vegetable oil is heated to 160°C, add the fish to the oil and fry; add cold water to submerge, put in the above-mentioned seasoning liquid and start cooking, and finally turn off the heat when the soup turns milky white, and put it into cans after the soup is cooled.
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The invention relates to a processing method of a fish can. The fish can is prepared from 1200 g of fish, 6 g of clove, 3 g of oyster sauce, 6 g of fennel, 6 g of long pepper, 2 g of onion sections, 2 g of kaempferiae, 0.5 g of myrcia, 0.5 g of salt and 0.5 g of white vinegar. The processing method comprises the following steps: coating the fish with proper salt, cooking wine and ginger and pickling for 1 hour; heating vegetable oil to 160 DEG C, and adding the fish into the oil and frying; adding cold water to submerge the fish, adding the seasoning liquid, cooking, turning off the fire when the soup is off-white, and putting into cans after the soup is cooled. The processing method of the fish can has the advantages of unique flavor, delicious taste, rich nutrition, convenience in easting, long preservation time, portability, economic property and practicability.
Description
technical field [0001] The invention belongs to a method for making canned food, in particular to a method for making canned food for crucian carp. Background technique [0002] Canned fish has the characteristics of green, long shelf life and no pickling process, but has no health care function. Contents of the invention [0003] The object of the present invention is to provide a kind of canned fish processing method that is rich in high protein, low in fat, has a nourishing effect, is convenient to eat, and tastes delicious. [0004] A processing method for canned fish, comprising 1000-1500g of fish meat, 5-8g of cloves, 2-4g of oyster sauce, 5-8g of fennel, 5-8g of Bibo, 1-3g of scallion, 1-3g of sand ginger, and 0.3-3g of fragrant leaves. 0.8g, 0.4-0.6g of salt, 0.4-0.6g of white vinegar; the processing method is to first smear the fish with appropriate amount of salt, cooking wine and ginger, and marinate for one hour. Then, when the vegetable oil is heated to 160°...
Claims
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IPC IPC(8): A23L17/00
Inventor 陈云
Owner 陈云
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