Dehydration method of canned fishes and canned fish products

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 ...

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 dehydration above 28%

The common canned herring in the market is usually steamed and dehydrated, but the dehydration rate is low, the fish meat is easy to scatter, and the fish body is obviously deformed, so the herring is usually cut into pieces to avoid the fish meat and fish body after cooking and dehydration The deformation of the whole fish is rarely used for canning

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