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Nutritional nourishing canned seafood with unique flavor

A technology for canned food and seafood, applied in the field of canned seafood, can solve the problems of not meeting people's needs for food nutrition and deliciousness, low consumption of canned food, single food variety, etc., and achieves easy absorption by the human body, rich nutritional value, and good taste. Effect

Inactive Publication Date: 2018-09-11
合肥市风达农业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's income level, people's consumption concept is also constantly changing. The canned food used to be mainly a convenience food to meet people's food needs during travel. Most of the canned food has a single variety, poor taste, and low nutrition. The value is not high, and it cannot meet people's nutritional and delicious needs for food, so canned food is gradually forgotten by the public, and the consumption of canned food is getting lower and lower

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A canned seafood with unique flavor, nutrition and nourishment, including sea cucumbers, squid pieces, mussels, sandworms, shrimps, white kidney beans, chestnuts, wolfberries, skin jelly wrapped in the aforementioned raw materials, and immersion of the aforementioned raw materials. Taste-enhancing broth; wherein, in the canned seafood, each raw material is counted according to mass parts: 5 parts of sea cucumbers, 10 parts of squid pieces, 3 parts of mussels, 3 parts of sandworms, 4 parts of shrimps, 7 parts of white kidney beans, and 10 parts of chestnuts 2 servings of wolfberry, 17 servings of skin jelly, and 11 servings of flavor-enhancing broth.

[0024] Among them, the mussels are fresh live mussels, and the silt or dirt in the shell meat is rinsed with clean water before use; the fresh sea prawns are used for the shrimps, and the shrimps are peeled before use.

[0025] In this example, the preparation method of skin jelly is as follows: according to the mass parts...

Embodiment 2

[0033] A canned seafood with unique flavor, nutrition and nourishment, including sea cucumbers, squid pieces, mussels, sandworms, shrimps, white kidney beans, chestnuts, wolfberries, skin jelly wrapped in the aforementioned raw materials, and immersion of the aforementioned raw materials. Taste-enhancing broth; wherein, in the canned seafood, each raw material is counted according to mass parts: 8 parts of sea cucumbers, 13 parts of squid pieces, 7 parts of mussels, 6 parts of sandworms, 8 parts of shrimps, 10 parts of white kidney beans, and 13 parts of chestnuts 5 servings of wolfberry, 20 servings of skin jelly, and 15 servings of flavor-enhancing broth.

[0034] Among them, the mussels are fresh live mussels, and the silt or dirt in the shell meat is rinsed with clean water before use; the fresh sea prawns are used for the shrimps, and the shrimps are peeled before use.

[0035] In this example, the preparation method of skin jelly is as follows: according to the mass part...

Embodiment 3

[0043] A canned seafood with unique flavor, nutrition and nourishment, including sea cucumbers, squid pieces, mussels, sandworms, shrimps, white kidney beans, chestnuts, wolfberries, skin jelly wrapped in the aforementioned raw materials, and immersion of the aforementioned raw materials. Taste-enhancing broth; wherein, in the canned seafood, each raw material is counted according to mass parts: 6 parts of sea cucumber, 12 parts of squid block, 5 parts of mussel, 5 parts of sandworm, 6 parts of shrimp, 9 parts of white kidney bean, and 12 parts of chestnut 4 servings of wolfberry, 19 servings of skin jelly, and 13 servings of flavor-enhancing broth.

[0044] Among them, the mussels are fresh live mussels, and the silt or dirt in the shell meat is rinsed with clean water before use; the fresh sea prawns are used for the shrimps, and the shrimps are peeled before use.

[0045] In this example, the preparation method of skin jelly is as follows: according to the mass parts, prepa...

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PUM

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Abstract

The invention relates to the technical field of processing of canned food and particularly relates to nutritional nourishing canned seafood with a unique flavor. The canned seafood comprises the following raw materials filled in sealed cans: sea cucumbers, squid blocks, mussels, sandworms, peeled shrimps, white kidney beans, Chinese chestnuts and Chinese wolfberries as well as pig skin jelly withwhich the raw materials are covered and flavor-enhancing soup stock in which the raw materials are soaked, wherein the pig skin jelly is prepared by boiling pig skin and gelidium with intense fire athigh temperature, the pig skin jelly contains rich collagen, and the pig skin jelly and the soup stock in the canned seafood can improve the nutritional value of food and also perfectly lock up the flavor of the seafood. The canned seafood has unique flavor, rich nutrients, health-care effects and low fat content, is not likely to increase body weight after being eaten and is suitable for people of all ages to eat.

Description

technical field [0001] The invention relates to the technical field of canned food processing, in particular to a canned seafood with unique flavor, nutrition and nourishment. Background technique [0002] With the improvement of people's income level, people's consumption concepts are also constantly changing. The canned food used to be mainly a convenience food to meet people's food needs during travel. Most of the canned food has a single variety, poor taste, and low nutrition. The value is not high, and it cannot meet people's nutritional and delicious needs for food, so canned food is gradually forgotten by the public, and the consumption of canned food is getting lower and lower. [0003] However, people's living standards have improved today, and the pace of life has also accelerated. The advantages of canned food, such as convenience, hygiene, and easy storage, have been rediscovered. Many young people are unwilling to enter the kitchen to light a fire to cook There...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/50A23L17/40A23L25/00A23L11/00A23L19/00A23L33/10A23L23/00A23L13/20
CPCA23L11/01A23L13/20A23L17/00A23L17/40A23L17/50A23L19/01A23L19/03A23L23/00A23L25/20A23L33/10A23V2002/00A23V2200/30A23V2200/318
Inventor 胡贤根
Owner 合肥市风达农业有限责任公司
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