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
0 Cites 0 Cited by

AI-Extracted 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...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Method used

By comparison of embodiment 3 and comparative example 1, it can be seen that 1.5 parts of pineapple meat, 2.5 parts of cucumber, 0.1 part of sodium chloride, and 10 parts of water are squeezed for juice, then placed under 70 ℃ of water bath conditions and stirred for 30min, filtered and taken Juice, add 0.8 parts of sodium dehydroacetate, 2.5 parts of caramel liquid, 0.9 parts of lemon vinegar, and 100 parts of water to the juice, mix and stir evenly, then irradiate under infrared rays for 15 minutes, and then refrigerate at 4 °C to prepare The protective solution obtained can significantly improve the taste of fish meat, the meat is delicate and tender, and can also improve the color of fish soup to make the color clear;
By comparison of embodiment 3 and comparative example 3, it can be known that the fish body seasoned for the first time is fried for 30~45s at 100~120 ℃ of oil temperature, drained, placed on the baking pan, pre- Apply vegetable oil, then add seasonings on and around the fish body, cover the baking pan with tin foil, and seal the edge of the tin foil with the edge of the baking pan, put them together at minus 10°C and freeze for 15-20 minutes, then put them together Put it in an oven and bake it at 220-250°C for 3-5 minutes, and then bake it at 150-180°C for 20-25 minutes, which can also significantly reduce the POV value and the content of nitrite.
By embodiment 3 and comparative example 1 comparatively know, by 1.5 parts of pineapple meat, 2.5 parts of cucumbers, 0.1 part of sodium chloride and 10 parts of water squeeze juice, then be placed in 70 ℃ of water-bath conditions and stir 30min, filter and take Juice, add 0.8 parts of sodium dehydroacetate, 2.5 parts of caramel liquid, 0.9 parts of lemon vinegar, and 100 parts of water to the juice, mix and stir evenly, then irradiate under infrared rays for 15 minutes, and then refrige...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

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.

Application Domain

Meat/fish preservation by coating

Technology Topic

Image

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

Examples

  • Experimental program(3)
  • Comparison scheme(3)
  • Effect test(1)

Example Embodiment

[0034]
[0035] A preparation method of canned braised fish, including the following steps, the following raw materials are calculated in parts by weight:
[0036] Step 1. Pretreatment: The raw fish is slaughtered, descaled and viscerated at 10°C, washed, immersed in a protective solution, ultrasonicated at 20KHz for 10 minutes, drained, and then refrigerated at 4°C 10min, the weight of raw fish is 350g/piece;
[0037] Among them, the protective liquid is specifically: 1 part of pineapple meat, 2 parts of cucumber, 0.1 part of sodium chloride, and 10 parts of water are squeezed out, and then placed in a 70°C water bath and stirred for 30 minutes, filtered to obtain the juice, and 0.5 is added to the juice. 1 part dehydroacetate, 2 parts caramel liquid, 0.8 part lemon vinegar, and 100 parts water are mixed and stirred evenly, and then irradiated under infrared rays for 15 minutes, and then placed under refrigeration at 4°C to obtain the protective solution;
[0038] Step 2. The first seasoning: irradiate the pretreated fish under infrared rays for 20 minutes, then soak it in the seasoning liquid in a water bath at 45°C for 5 minutes, then freeze at minus 18°C ​​for 15 minutes, and then at a frequency of 40KHz Ultrasonic treatment, until the ice is completely melted, take out the fish and irradiate it under infrared light for 35 minutes;
[0039] Among them, the seasoning liquid is specifically: a. 1 part of gardenia, 1 part of Yu Liren, 1 part of honeysuckle, 0.5 part of cassia seed, and 0.2 part of kudzu root in water and decocted for 3 hours, filtered to retain the filtrate residue, and concentrated to a thick paste;
[0040] b. Fry the black sesame seeds and smash them, fry the shallots and smash them, take 3 parts of black sesame powder, 2 parts of shallot powder, 0.5 parts of black pepper, 2 parts of cooking wine, 3 parts of corn starch, and 50 parts of water. Mix the whisk evenly, then add the thick paste of step a and 3 parts of egg yolk, continue to stir evenly with the whisk, and then microwave for 5min at 700W power to obtain the seasoning liquid. The mixing speed of the whisk is 270rpm ;
[0041] Step 3. Second seasoning: Deep-fry the first seasoned fish at an oil temperature of 100°C for 30 seconds, drain it, and place it on a grill pan. The grill pan is pre-coated with vegetable oil, and then the fish is mixed Add seasonings around the fish body, and cover the baking pan with tin foil, and seal the edge of the tin foil with the edge of the baking pan, and freeze them together below minus 10°C for 15-20 minutes, and then place them in the oven together at 220°C. Bake for 3min, then bake for 20min at 150℃;
[0042] Among them, the seasoning is specifically: S1, beat 10 parts of peeled dragon fruit and 5 parts of peeled bananas, add 0.1 part of salt in a water bath at 60°C for 30 minutes, add lactic acid bacteria to ferment for 2 hours after cooling, and then at a frequency of 40KHz Ultrasonic treatment for 5 minutes to obtain a slurry;
[0043] S2. Chop 3 parts of red chili, 3 parts of green chili, 0.3 parts of dried chili, 6 parts of garlic, 5 parts of ginger, and 3 parts of oyster mushrooms into fine pieces;
[0044] S3. Add the scraps of step S2 to vegetable oil and stir-fry for 2 minutes, add 3 parts of soy sauce, 2 parts of vinegar, 1 part of bean paste, and 0.03 parts of chili oil, stir-fry for 30 seconds, then add 100 parts of water and step 2 a After mixing the filter residues and boiling on high fire, stop heating, cool to below 35°C, add 10 parts of the slurry of step S1, stir evenly, and get the seasoning;
[0045] Step 4. Put the second seasoned fish body in the baking pan in step 3 and the seasoning in the tin foil into a can, and seal the can while it is hot to obtain canned braised fish.
[0046] Among them, the caramel liquid in step one is specifically: 20 parts of sucrose, 1 part of glucose, 0.5 parts of sodium citrate, and 50 parts of water are boiled at 80°C for 5 hours, and water at 80°C is added to make a weight to 60 Servings to get the caramel liquid.
[0047] The oil temperature for frying the black sesame and shallot in step b of the second step is 100°C.
[0048] The vegetable oil of S3 in step 3 is specifically obtained by mixing palm oil, corn oil, peanut oil, and rapeseed oil at a mass of 1:1:0.4:0.3.
[0049] The mass ratio of fish body and seasoning in step four is 1:0.3.

Example Embodiment

[0050]
[0051] A preparation method of canned braised fish, including the following steps, the following raw materials are calculated in parts by weight:
[0052] Step 1. Pretreatment: The raw fish is slaughtered, descaled, and eviscerated at 15°C, washed, immersed in a protective solution, sonicated at 20KHz for 20 minutes, drained, and then refrigerated at 4°C 20min, the weight of raw fish is 500g/piece;
[0053] Among them, the protection solution is specifically: 2 parts of pineapple meat, 3 parts of cucumber, 0.1 part of sodium chloride, and 10 parts of water are squeezed out, then placed in a water bath at 70°C and stirred for 30 minutes, filtered to obtain the juice, and 1 is added to the juice. Mix 1 part dehydroacetate, 3 parts caramel liquid, 1 part lemon vinegar, and 100 parts water and mix them evenly, then irradiate it under infrared light for 15 minutes, and then place it under refrigeration at 4°C to obtain the protective liquid;
[0054] Step 2. The first seasoning: irradiate the pretreated fish with infrared rays for 20 minutes, then soak the fish in a seasoning liquid in a water bath at 60°C for 15 minutes, then freeze at minus 18°C ​​for 20 minutes, and then at a frequency of 40KHz Ultrasonic treatment until the ice is completely melted, take out the fish and irradiate it under infrared light for 35 minutes;
[0055] Among them, the seasoning liquid is specifically: a. 3 parts of gardenia, 2 parts of Yu Liren, 2 parts of honeysuckle, 1 part of cassia, and 0.5 part of Pueraria lobata root are decocted with water for 5 hours, filtered to retain the filtrate residue, and concentrated to a thick paste;
[0056] b. Fry the black sesame seeds and smash them, fry the shallots and smash them, take 5 parts of black sesame powder, 5 parts of shallot powder, 1 part of black pepper, 4 parts of cooking wine, 5 parts of cornstarch, and 50 parts of water. Stir the whisk evenly, then add the thick paste of step a and 8 parts of egg yolk, continue to stir evenly with the whisk, and then microwave for 5min under 700W power to obtain the seasoning liquid. The stirring speed of the whisk is 270rpm ;
[0057] Step 3. Second seasoning: Deep-fry the first seasoned fish at 120°C oil temperature for 45 seconds, drain it, and place it on a grill pan. The grill pan is pre-coated with vegetable oil, and then the fish is mixed Add seasonings around the fish body, and cover the baking tray with tin foil, and seal the edge of the tin foil with the edge of the baking tray, and freeze them together below minus 10°C for 20 minutes, and then place them in the oven together at 250°C for 5 minutes , Then bake at 180℃ for 25min;
[0058] Among them, the seasonings are specifically: S1, beat the peeled 13 parts of dragon fruit and 8 parts of peeled bananas, add 0.4 parts of salt in a water bath at 90°C for 30 minutes, add lactic acid bacteria to ferment for 3 hours after cooling, and then at a frequency of 40KHz Ultrasonic treatment for 21 min to obtain a slurry;
[0059] S2. Chop 5 parts of red chili, 5 parts of green chili, 0.5 parts of dried chili, 10 parts of garlic, 8 parts of ginger, and 5 parts of oyster mushrooms into fine pieces;
[0060] S3. Add the scraps of step S2 to vegetable oil and stir-fry for 5 minutes, add 5 parts of soy sauce, 4 parts of vinegar, 4 parts of bean paste, and 0.05 parts of chili oil, stir-fry for 40 seconds, then add 100 parts of water and step 2 a After the filter residues are mixed and boiled on a high fire, stop heating, cool to below 35°C, add 20 parts of the slurry of step S1, stir evenly to obtain the seasoning;
[0061] Step 4. Put the second seasoned fish body in the baking pan in step 3 and the seasoning in the tin foil into a can, and seal the can while it is hot to obtain canned braised fish.
[0062] Among them, the caramel liquid in step one is specifically: 20 parts of sucrose, 1 part of glucose, 0.5 part of sodium citrate, and 50 parts of water are boiled at 90°C for 6 hours, and water at 90°C is added to make a weight to 60 Servings to get the caramel liquid.
[0063] The oil temperature of the black sesame and shallot frying in step b of the second step is 120°C.
[0064] The vegetable oil of S3 in step 3 is specifically obtained by mixing palm oil, corn oil, peanut oil, and rapeseed oil at a mass of 1:1:0.4:0.3.
[0065] The mass ratio of fish body and seasoning in step 4 is 1:0.5.

Example Embodiment

[0066]
[0067] A preparation method of canned braised fish, including the following steps, the following raw materials are calculated in parts by weight:
[0068] Step 1. Pretreatment: The raw fish is slaughtered, descaled, and viscerated at 12°C, washed, immersed in a protective solution, sonicated at 20KHz for 15 minutes, drained, and then refrigerated 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 place the juice in a water bath at 70°C and stir for 30 minutes, filter the juice, and add 0.8 to the juice. Mix 1 parts dehydroacetate, 2.5 parts caramel liquid, 0.9 parts lemon vinegar, and 100 parts water, mix them evenly, and then irradiate them under infrared rays for 15 minutes, and then place them under refrigeration at 4°C to obtain the protective liquid;
[0070] Step 2. The first seasoning: irradiate the pretreated fish with infrared rays for 20 minutes, then soak it in a seasoning liquid in a water bath at 55°C for 10 minutes, then freeze at minus 18°C ​​for 17 minutes, and then at a frequency of 40KHz Ultrasonic treatment until the ice is completely melted, take out the fish and irradiate it under infrared light for 35 minutes;
[0071] Among them, the seasoning liquid is specifically: a. Add 2 parts of gardenia, 1.5 parts of Yu Liren, 1.5 parts of honeysuckle, 0.7 parts of cassia seed, and 0.4 parts of kudzu root to water for 4 hours, filter to retain the filtrate residue, and concentrate to a thick paste;
[0072] b. Fry the black sesame seeds and smash them, fry the shallots and smash them, take 4 parts of black sesame powder, 4 parts of shallot powder, 0.8 parts of black pepper, 3 parts of cooking wine, 4 parts of corn starch, and 50 parts of water. Stir the whisk evenly, then add the thick paste of step a and 3-8 parts of egg yolk, continue to stir evenly with the whisk, and then microwave for 5min under 700W power to obtain the seasoning liquid. The stirring speed of the whisk is even 270rpm;
[0073] Step 3. Second seasoning: Deep-fry the first seasoned fish at 110°C oil temperature for 40 seconds, drain it, and place it on a grill pan. The grill pan is pre-coated with vegetable oil, and then the fish is mixed Add seasonings around the fish body, and cover the baking pan with tin foil, and seal the edge of the tin foil with the edge of the baking pan, and freeze them together at minus 10°C for 17 minutes, and then place them in the oven at 235°C for 4 minutes , And then bake at 165℃ for 22min;
[0074] Among them, the seasonings are specifically: S1, beating the peeled 12 parts of dragon fruit and the peeled 6 parts of bananas, adding 0.3 parts of salt in a water bath at 75°C for 30 minutes, cooling and adding lactic acid bacteria to ferment for 2.5 hours, and then at 40KHz Ultrasonic treatment at frequency for 12 minutes to obtain slurry;
[0075] S2. Chop 4 parts of red chili, 4 parts of green chili, 0.4 parts of dried chili, 8 parts of garlic, 6 parts of ginger, and 4 parts of oyster mushrooms to mince;
[0076] S3. Add the scraps of step S2 to vegetable oil and stir-fry for 4 minutes, add 3 parts of soy sauce, 3 parts of vinegar, 2 parts of bean paste, and 0.04 parts of chili oil, stir-fry for 35 seconds, then add 100 parts of water and step 2 a After the filter residues are mixed and boiled on a high fire, stop heating, cool to below 35°C, add 15 parts of the slurry of step S1, stir evenly, and obtain the seasoning;
[0077] Step 4. Put the second seasoned fish body in the baking pan in step 3 and the seasoning in the tin foil into a can, and seal the can while it is hot to obtain canned braised fish.
[0078] Among them, the caramel liquid in step one is specifically: 20 parts of sucrose, 1 part of glucose, 0.5 part of sodium citrate, and 50 parts of water are boiled at 85°C for 5.5h, and 85°C water is added to the weight to 60 servings to get the caramel liquid.
[0079] The oil temperature for frying the black sesame and shallot in b of step two is 110°C.
[0080] The vegetable oil of S3 in step 3 is specifically obtained by mixing palm oil, corn oil, peanut oil, and rapeseed oil at a mass of 1:1:0.4:0.3.
[0081] The mass ratio of fish body and seasoning in step four is 1:0.4.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

no PUM

Description & Claims & Application Information

We can also present the details of the Description, Claims and Application information to help users get a comprehensive understanding of the technical details of the patent, such as background art, summary of invention, brief description of drawings, description of embodiments, and other original content. On the other hand, users can also determine the specific scope of protection of the technology through the list of claims; as well as understand the changes in the life cycle of the technology with the presentation of the patent timeline. Login to view more.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Similar technology patents

An instant tofu and a manufacturing technology thereof

InactiveCN104886260AEasy to eatRich tasteCheese manufactureFlavorMonosodium glutamate
Owner:HUBEI SHENDAN HEALTHY FOOD

Chicken extract and preparation method thereof

InactiveCN102366079ARich tasteImprove knot resistanceFood preparationWater contentRibonucleotide synthesis
Owner:JIANGSU HENGSHUN VINEGAR IND

Classification and recommendation of technical efficacy words

  • Rich taste
  • Strong aftertaste

Method for preparing sweet noodle sauce

InactiveCN102630924ARich tasteOvercoming taste requirementsFood preparationPulverizerFood flavor
Owner:SUZHOU CITY HEXING FOOD

Coffee-containing bagged buccal tobacco product

Owner:ZHENGZHOU TOBACCO RES INST OF CNTC

Mulberry juice beverage and preparation process thereof

InactiveCN1994143ARich tasteLow priceFood preparationFruit drinksPectin
Owner:宁波天宫庄园果汁果酒有限公司

Sour tasted fish balls and preparation method thereof

InactiveCN106473025AReduce fishy smellStrong aftertasteYeast food ingredientsNatural extract food ingredientsSilver carpSolubility
Owner:HUAINAN JIAOGANGHU ZHONGHUI FOOD

Seasoning composition for cooking eel

InactiveCN104397656ADeliciousStrong aftertasteFood ingredient functionsFood preparationAnguilliformesFern
Owner:界首市东城金玉满堂大酒店

Aloe fish-gelatin rice and preparation method thereof

InactiveCN103704562AStrong aftertasteFull of nutritionFood preparationHorticultureAuricularia auricula
Owner:MINGGUANG HAICHUN RICE PROCESSING

Method for preparing tobacco-flavor electronic atomized liquid by wet crushing

PendingCN113907393AEnhance the aftertasteStrong aftertasteTobacco preparationTobacco treatmentEngineeringNicotiana tabacum
Owner:SHENZHEN ZINWI BIO-TECH CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products