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Method for preparing fermented soybean aristichthys nobilis can

A technology of fermented soya bean and bighead carp, which is applied in the field of canned carp with fermented soya bean, can solve the problems of easy destruction of fish fiber, small processing amount of canned products, inconvenient carrying and eating, etc., and achieves easy preservation, delicate fish quality, easy to carry and Ease of consumption

Inactive Publication Date: 2017-05-31
广东甘竹罐头有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current processing and storage of bighead carp is mainly concentrated in frozen products, dried products, smoked products, surimi and their products, and the processing volume of canned products is relatively small
In addition, traditional steamed canned fish is easy to destroy the slender fish fiber after cooking, resulting in the dispersion of fish body tissue, which is easy to form fragments and affect the senses
Although a small number of canned bighead carp do not add chemical preservatives in the production process, the corresponding taste is single, the nutrition is limited, and it is not convenient to carry and eat when traveling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of canned bighead carp with tempeh comprises the following steps:

[0024] (1) Preparation: select fresh bighead carp, scrape off the scales, remove the head, tail, fins, viscera and bone spurs, wash and cut into pieces;

[0025] (2) Preparation of marinade: Take 10 parts of table salt, 10 parts of light soy sauce, 5 parts of monosodium glutamate, and 5 parts of rice wine in parts by weight, and mix well;

[0026] (3) Pickling: take 100 parts of fish pieces, marinate with the marinade obtained in step (2) for 1 hour to dehydrate, then drain the water, add 10 parts of cornstarch, and stir well;

[0027] (4) Frying: Fry the fish pieces marinated in step (3) in oil at 160°C until golden brown;

[0028] (5) Canning: Canning after weighing the fried fish pieces, then adding ingredients containing tempeh and an appropriate amount of edible vegetable oil, and sealing the cans;

[0029] (6) Sterilization: Sterilize the canned body obtained in step (5), ...

Embodiment 2

[0036] The preparation method of canned bighead carp with tempeh comprises the following steps:

[0037] (1) Preparation: select fresh bighead carp, scrape off the scales, remove the head, tail, fins, viscera and bone spurs, wash and cut into pieces;

[0038] (2) Preparation of marinade: Take 30 parts of table salt, 20 parts of light soy sauce, 15 parts of monosodium glutamate, and 15 parts of rice wine in parts by weight, and mix well;

[0039] (3) Pickling: take 150 parts of fish pieces, marinate with the marinade obtained in step (2) for 1.5 hours to dehydrate, then drain the water, then add 30 parts of cornstarch, and stir well;

[0040] (4) Frying: Fry the marinated fish pieces obtained in step (3) in an oil temperature of 180°C until golden brown;

[0041] (5) Canning: Canning after weighing the fried fish pieces, then adding ingredients containing tempeh and an appropriate amount of edible vegetable oil, and sealing the cans;

[0042] (6) Sterilization: Sterilize the ...

Embodiment 3

[0049] The preparation method of canned bighead carp with tempeh comprises the following steps:

[0050] (1) Preparation: select fresh bighead carp, scrape off the scales, remove the head, tail, fins, viscera and bone spurs, wash and cut into pieces;

[0051] (2) Preparation of marinade: Take 20 parts of table salt, 15 parts of light soy sauce, 10 parts of monosodium glutamate, and 10 parts of rice wine in parts by weight, and mix well;

[0052] (3) Pickling: Take 120 parts of fish pieces, marinate with the marinade obtained in step (2) for 1.2 hours to dehydrate, then drain the water, then add 20 parts of cornstarch, and stir well;

[0053] (4) Frying: Fry the fish pieces marinated in step (3) in oil at 170°C until golden brown;

[0054] (5) Canning: Canning after weighing the fried fish pieces, then adding ingredients containing tempeh and an appropriate amount of edible vegetable oil, and sealing the cans;

[0055] (6) Sterilization: Sterilize the canned body obtained in ...

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Abstract

The invention discloses a method for preparing a fermented soybean aristichthys nobilis can. The method comprises the following steps: pickling fresh aristichthys nobilis with a pickling material, frying with oil, weighing fried fish pieces, filling into a can, adding a seasoning with fermented soybeans, and edible plant oil, sealing the can, sterilizing, and packaging. The fermented soybean aristichthys nobilis can prepared by using the method has fermented soybeans as the seasoning, and the aristichthys nobilis can prepared by using the process is tender in fish meat, thick in seasoning fragrance and relatively good in taste, and moreover has the advantages of being high in nutrition, low in cholesterol, easy to absorb by human bodies, convenient to carry over and eat, easy to preserve and the like.

Description

technical field [0001] The invention relates to a preparation method of canned fish, in particular to a preparation method of canned soybean meal and bighead carp. Background technique [0002] With the continuous acceleration of the pace of life and work, convenience food is gradually favored by people. Therefore, convenient, healthy, nutritious and safe canned food is more and more recognized by consumers, and canned aquatic products, especially canned fish, have become the main canned food. [0003] Bighead carp is one of the main targets of pond culture and reservoir fishery. It is rich in phospholipids and memory-improving pituitary hormones, especially the brain marrow, which is very high. Regular consumption can help improve IQ, enhance memory, supplement nutrition, anti aging. However, the current processing and storage of bighead carp is mainly concentrated in frozen products, dried products, smoked products, surimi and their products, and the processing volume of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L11/00A23L33/00A23L11/50
CPCA23V2002/00A23V2200/16
Inventor 胡伟光
Owner 广东甘竹罐头有限公司
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