Processing method of canned fish for keeping complete fish flesh

Abstract

The present invention discloses a processing method of canned fish for keeping complete fish flesh. The processing method comprises the following steps: pretreatment: frozen fish is thawed with tap water, a fish head, a fish tail and fish internal organs are removed, and the treated fish is washed clean to obtain fish segments; compound additive solution preparing: a compound additive is dissolved in water to obtain a compound additive solution; the compound additive comprises 5-20 wt% of transglutaminase, 5-25 wt% of curdlan, 10-30 wt% of soluble starch, 0.1-5 wt% of sodium hydroxide, 25-50 wt% of edible salt, 5-25 wt% of potassium dihydrogen phosphate and 5-20 wt% of sodium polyphosphate; soaking treatment: the fish segments are soaked in the compound additive solution; and the fish segments are taken out, the taken out fish segments are drained, the drained fish segments are canned, seasoning juice is added, the fish segments are sealed, the sealed fish segments are sterilized, and the sterilized fish segments are cooled to obtain finished products. The processing method avoids broken fish flesh, a large amount loss of fish flesh juice, and soup turbidity of the canned fish.

Description

technical field [0001] The invention relates to a canned fish processing method, which belongs to the technical field of aquatic product processing, in particular to a canned fish processing method for keeping fish flesh intact. Background technique [0002] Aquatic products are not only delicious but also nutritious, and are people's favorite delicacies. Canned fish products are a large category of processed aquatic products, which have the characteristics of long shelf life, easy to carry and transport. In order to be able to preserve for a long time at room temperature, canned fish needs to be sterilized under high temperature and high pressure during processing. Using the existing canned fish processing technology, after high-temperature and high-pressure sterilization, the fish juice will be lost and the fish will be broken, which will cause the problems of turbidity of the canned fish soup and the decline of the integrity of the fish, which will affect the quality of t...

AI Technical Summary

Problems solved by technology

Using the existing canned fish processing technology, after high-temperature and high-pressure sterilization, the fish juice will be lost and the fish will be broken, resulting in the problem of turbidity of the canned fish soup and the decline of the integrity of the fish meat, which affects the quality of canned fish and reduces its economic value.