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A preparing method of a red-cooked fish can

A technology of canned fish and fish body, which is applied to the preservation of meat/fish by coating a protective layer, food science, etc., can solve the problems such as the impact of fragments on the senses, the increase of the peroxide value of the product, the single variety, etc., to reduce the POV value and The effect of nitrite content, rich taste and strong aftertaste

Inactive Publication Date: 2018-01-09
李韵婷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional canned fish in soy sauce is easy to be destroyed after the slender fish fiber is braised, resulting in the dispersion of fish body tissue, forming fragments that affect the senses; and canned fish in soy sauce increases the peroxide value of the product during the frying process in oil; and The process, content and flavor of canned fish have not changed significantly for decades, and the variety is too single, which hinders the survival and development of canned fish enterprises

Method used

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  • A preparing method of a red-cooked fish can
  • A preparing method of a red-cooked fish can

Examples

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Effect test

Embodiment 1

[0035] A preparation method for canned braised fish, comprising the following steps, the following raw materials are calculated in parts by weight:

[0036] Step 1. Pretreatment: Slaughter the raw fish at 10°C, remove the scales and viscera, wash, immerse in the protective solution, ultrasonicate at a frequency of 20KHz for 10 minutes, drain, and then refrigerate at 4°C 10min, the weight of raw fish is 350g / piece;

[0037] Among them, the protective solution is specifically: squeeze 1 part of pineapple meat, 2 parts of cucumber, 0.1 part of sodium chloride, and 10 parts of water, then put it in a water bath at 70°C and stir for 30 minutes, filter the juice, and add 0.5 1 part of sodium dehydroacetate, 2 parts of caramel solution, 0.8 part of lemon vinegar, and 100 parts of water were mixed and stirred evenly, then irradiated under infrared rays for 15 minutes, and then refrigerated at 4°C to obtain the protective solution;

[0038] Step 2. Seasoning for the first time: irradi...

Embodiment 2

[0051] A preparation method for canned braised fish, comprising the following steps, the following raw materials are calculated in parts by weight:

[0052] Step 1. Pretreatment: slaughter the raw fish at 15°C, remove the scales and viscera, wash, immerse in the protective solution, ultrasonicate at a frequency of 20KHz for 20min, drain, and then refrigerate at 4°C 20min, the weight of raw fish is 500g / piece;

[0053] Among them, the protective solution is specifically: extract juice from 2 parts of pineapple meat, 3 parts of cucumber, 0.1 part of sodium chloride, and 10 parts of water, then place it in a water bath at 70°C and stir for 30 minutes, filter the juice, and add 1 1 part of sodium dehydroacetate, 3 parts of caramel solution, 1 part of lemon vinegar, and 100 parts of water were mixed and stirred evenly, then irradiated under infrared rays for 15 minutes, and then refrigerated at 4°C to obtain the protective solution;

[0054] Step 2. Seasoning for the first time: i...

Embodiment 3

[0067] A preparation method for canned braised fish, comprising the following steps, the following raw materials are calculated in parts by weight:

[0068] Step 1. Pretreatment: slaughter the raw fish at 12°C, remove the scales and viscera, wash, immerse in the protective solution, ultrasonicate at a frequency of 20KHz for 15 minutes, drain, and then refrigerate at 4°C 15min, the weight of raw fish is 400g / piece;

[0069] Among them, the protective solution is specifically: squeeze 1.5 parts of pineapple meat, 2.5 parts of cucumber, 0.1 part of sodium chloride, and 10 parts of water, then put it in a water bath at 70°C and stir for 30 minutes, filter the juice, and add 0.8 1 part of sodium dehydroacetate, 2.5 parts of caramel solution, 0.9 part of lemon vinegar, and 100 parts of water were mixed and stirred evenly, then irradiated under infrared rays for 15 minutes, and then refrigerated at 4°C to obtain the protective solution;

[0070] Step 2. Seasoning for the first time:...

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Abstract

A preparing method of a red-cooked fish can is disclosed. The method includes 1) processing a raw material fish into a fish body, immersing the fish body in a protection liquid, performing ultrasonictreatment and draining off; 2) irradiating the fish body in infrared ray for 20 min, then soaking the fish body in a flavoring solution, treating the fish body in a water bath at 45-60 DEG C for 5-15min, freezing the fish body for 15-20 min, performing ultrasonic treatment until all ice is melted, and irradiating the fish body in infrared ray; 3) frying the fish body for 30-45 s, draining off, putting the fish body onto an ovenware which is coated with vegetable oil in advance, adding flavorings onto and around the fish body, covering the ovenware with tinfoil, sealing edges of the tinfoil and the ovenware, performing freezing treatment for 15-20 min, and then roasting the fish in two times; and 4) adding the obtained fish into a can and sealing the can when the fish is still hot. Beneficial effects of the method are a complete fish body in the can, a caramel colour, rich taste, rich aftertaste, strong aftertaste, and tight and smooth meat.

Description

technical field [0001] The invention relates to the field of canned fish. More specifically, the present invention relates to a preparation method of braised fish can. Background technique [0002] Traditional canned fish in soy sauce is easy to be destroyed after the slender fish fiber is braised, resulting in the dispersion of fish body tissue, forming fragments that affect the senses; and canned fish in soy sauce increases the peroxide value of the product during the frying process in oil; and The process, content and flavor of canned fish have not changed significantly for decades, and the variety is too single, which hinders the survival and development of canned fish enterprises. Contents of the invention [0003] It is an object of the present invention to solve at least the above-mentioned problems and to provide at least the advantages which will be described later. [0004] Another object of the present invention is to provide a preparation method of canned bra...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L33/105A23L27/00A23L19/00A23L5/10A23L5/20A23B4/10
Inventor 李韵婷
Owner 李韵婷
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