Dehydration method of canned fishes and canned fish products

A technology of canned fish and canned food, which is applied in the direction of food science, etc., can solve the problems of poor product appearance, easy dispersal of fish meat, and deformation of fish body, so as to avoid burnt skin, shorten the dehydration time, and achieve the effect of full and complete shape

Active Publication Date: 2017-09-15
SHANDONG ORIENTAL OCEAN SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are certain defects in the existing general dehydration methods: the cooking method is the most widely used, but it is difficult to avoid the phenomena of fish skin, fish flesh falling off, and fish tail skin and flesh breaking during the process of fish body processing, so the appearance of the final product is relatively poor. Poor and hard to get deh

Method used

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  • Dehydration method of canned fishes and canned fish products
  • Dehydration method of canned fishes and canned fish products
  • Dehydration method of canned fishes and canned fish products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0095] Embodiment 1 prepares flavored sardines in tomato sauce

[0096] Proceed as follows:

[0097] (1) Pretreatment of raw materials: select a total of 10KG of sardines with a body length of 18-20cm and an average weight of 105g to thaw, remove the head and dirt, and rinse with clean water to obtain a 7.1KG fish body.

[0098] (2) One-time seasoning: pickle the pretreated fish body for 30 minutes with a pickling solution made of 112g table salt, 208g cooking wine and 3200ml water.

[0099] (3) Dehydration: The fish sticks that have been seasoned once are dehydrated through a saturated steam device. The dehydration conditions are dehydration temperature 160°C, dehydration time 6min10s. The surface of the dehydrated fish body is basically complete without deformation, and the dehydration rate of the fish body is 29%, to obtain 5KG of fish body after dehydration.

[0100] (4) Secondary seasoning: seasoning preparation: 686.4g tomato paste, 184.2g white sugar, 30.0g salt, 16.6g ...

Embodiment 2

[0103] Embodiment 2 prepares fermented soya bean flavor canned hairtail

[0104] Proceed as follows:

[0105] (1) Pretreatment of raw materials: Thaw 10KG hairtail, wash, remove the head and viscera, trim neatly the spines on both sides, cut into small sections with a length of 5-6cm, and obtain 8.2KG hairtail segments.

[0106] (2) One-time seasoning: pickle the pretreated fish body for 30 minutes with a pickling solution made of 111g table salt, 240g cooking wine and 3700ml water.

[0107] (3) Dehydration: The fish sticks that have been seasoned once are dehydrated through a saturated steam device. The dehydration conditions are dehydration temperature of 210°C and dehydration time of 4min5s. The surface of the dehydrated fish is basically complete without deformation, and the dehydration rate of the fish is 35%, the dehydrated fish body is 5.3KG.

[0108] (4) Secondary seasoning: Seasoning preparation: 196g tempeh, 140g white sugar, 25.2g chili powder, 11.2g monosodium gl...

Embodiment 3

[0111] Embodiment 3 prepares tomato sauce flavor canned herring

[0112] Proceed as follows:

[0113] (1) Pretreatment of raw materials: select 10KG of herring with a body length of 24-26cm and an average weight of 180g to thaw, remove the head and dirt, and rinse with clean water to obtain a 7.3KG fish body.

[0114] (2) One-time seasoning: pickle the pretreated fish body for 30 minutes with a pickling solution made of 99g table salt, 215g cooking wine and 3300ml water.

[0115] (3) Dehydration: The fish sticks that have been seasoned once are dehydrated through a saturated steam device. The dehydration conditions are dehydration temperature 200°C, dehydration time 4min10s, the surface of the dehydrated fish body is basically complete without deformation, and the dehydration rate of the fish body is 30%, to obtain 5.1KG fish body after dehydration.

[0116] (4) Secondary seasoning: seasoning preparation: 765g tomato sauce, 262.3g white sugar, 39.2g salt, 17.5g monosodium gl...

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Abstract

The invention discloses a dehydration method of canned fishes. The dehydration method of the canned fishes comprises the following steps of: placing marinated fish pieces, fish bones or whole fish bodies without heads and viscera on an ovenware, and carrying out superheated saturated steam-drying, wherein the steam temperature is 160-220 DEG C and the treatment time is 2.5-10 minutes so as to ensure dehydration rate of the treated fish pieces, fish bones or whole fish bodies up to 25-40%; and then, carrying out vacuum packaging and high-pressure sterilization so as to obtain the canned fishes. The invention further discloses a processing method of canned herrings, as well as a processing method of canned hippoglossus bones; and the canned herrings and the canned hippoglossus bones are both dehydrated by adopting the superheated saturated steam-drying method. Superheated saturated steam is adopted to carry out dehydration in both the dehydration method of the canned fishes, as well as the processing method of the related canned fish products; and thus, the common disadvantages of conventional dehydration methods, namely fish body deformation and fracture, fish skin shrinkage and so on, are basically avoided so that the prepared canned fishes and canned fish products are full and complete in appearance, as well as better in taste. The dehydration method is capable of significantly reducing energy consumption and improving yield rate; and the prepared canned fishes are full and complete in fish body appearance, as well as full and soft in taste.

Description

technical field [0001] The invention relates to a dehydration method of canned fish and canned fish products, belonging to the technical field of aquatic product processing. Background technique [0002] Canned food refers to the food that meets the requirements of commercial sterility after processing, blending, canning, sealing, sterilization, cooling, or aseptic filling of raw materials that meet the requirements, and can be stored for a long time at room temperature. There are three main types of canning containers: metal cans, glass cans and composite packaging. Canned aquatic products are usually dehydrated by steaming, frying or hot air drying before canning to maintain the shape, flavor and taste of the can and reach a certain solid content. However, there are certain defects in the existing general dehydration methods: the cooking method is the most widely used, but it is difficult to avoid the phenomena of fish skin, fish flesh falling off, and fish tail skin and ...

Claims

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Application Information

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IPC IPC(8): A23L17/00
CPCA23L17/00
Inventor 衣美艳毛毛郭红李人光姜永新
Owner SHANDONG ORIENTAL OCEAN SCI TECH
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