Canned clear water fish and production method thereof

A production method and technology for clear water fish, which are applied in the fields of freezing/cooling preservation of meat/fish, food science, etc., can solve the problems of easy spoilage and deterioration of fish meat, affecting the edible flavor of canned fish, and difficulty in infiltration of seasonings, so as to improve the flavor of fish meat. , The effect of removing fishy smell and reducing nutrient loss

Inactive Publication Date: 2019-01-04
HUNAN DONGTING MINGZHU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In summer, the internal temperature of the fish is high, it is difficult for the seasoning to penetrate, and the fish is easily spoiled, which affects the flavor of canned fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: the production of clear water fish can

[0030] (1) Remove the head and viscera of 5 catties of freshwater fish, wash, cut into pieces, drain, and then store the resulting fish pieces at 5°C for 12 hours;

[0031] (2) Mix sorghum wine and salt at a volume-to-mass ratio of 10:1 to obtain seasoning A, add seasoning A to fish pieces, and marinate at 3C for 0.5 days;

[0032] (3) Wash off the salt on the fish pieces with clean water, and then place the fish pieces in a sealed and fly-free environment to dry naturally for 3 hours;

[0033] (4) Mix all the ingredients in seasoning B until thick, then grill the fish until the skin is crispy, coat the surface of the fish with 2 layers of seasoning B, and continue roasting until the skin of the fish is slightly dry;

[0034] (5) Heat the oil and seasoning C in advance, then put the fish pieces into a packaging bottle, top with 80-95°C hot oil and seasoning C, package and sterilize at 155°C.

Embodiment 2

[0035] Embodiment 2: the production of clear water fish can

[0036] (1) Remove the head and viscera of 5 catties of freshwater fish, wash, cut into pieces, drain, and then store the resulting fish pieces at 10°C for 11 hours;

[0037] (2) Mix sorghum wine and salt according to the volume-to-mass ratio of 10:1 to obtain seasoning A, add seasoning A to fish pieces, and marinate at 2°C for 0.5 days;

[0038] (3) Wash off the salt on the fish pieces with clean water, and then place the fish pieces in a sealed and fly-free environment to dry naturally for 2 hours;

[0039] (4) Mix all the ingredients in Seasoning B and cook until thick, then grill the fish until the skin is crispy, coat the surface of the fish with one layer of thick Seasoning B, and continue to bake until the skin of the fish is slightly Dry;

[0040] (5) Heat the oil and seasoning C in advance, then put the fish pieces into a packaging bottle, top with 80-95°C hot oil and seasoning C, package and sterilize at ...

Embodiment 3

[0041] Embodiment 3: the production of clear water fish can

[0042] (1) Remove the head and viscera of 5 catties of freshwater fish, wash, cut into pieces, drain, and then store the resulting fish pieces at 15°C for 12 hours;

[0043] (2) Mix sorghum wine and salt according to the volume-to-mass ratio of 12:1 to obtain seasoning A, add seasoning A to fish pieces, and marinate at 5°C for 0.5 days;

[0044] (3) Wash off the salt on the fish pieces with clean water, and then place the fish pieces in a sealed and fly-free environment to dry naturally for 5 hours;

[0045] (4) Mix all the ingredients in seasoning B and boil until thick, then grill the fish until the skin is crispy, coat the surface of the fish with 3 layers of seasoning B, and continue roasting until the skin of the fish is slightly dry;

[0046] (5) Heat the oil and seasoning C in advance, then put the fish pieces into a packaging bottle, top with 80-95°C hot oil and seasoning C, package and sterilize at 160°C. ...

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PUM

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Abstract

The invention relates to the field of food technology, in particular to a canned clear water fish and a production method thereof, which comprises the following raw materials in parts by mass: 50 parts of clear water fish, 1-20 parts of seasoning A, 1-10 parts of seasoning B1, C1-15 parts of seasoning B, 1-15 parts of seasoning C and 1-15 parts of oil; the canned clear water fish and production method thereof has the beneficial effects that the clear water fish is pre-cooled at the temperature of 5-15 DEG C, so that the internal temperature of the fish can be reduced, the putrefaction is avoided, it is convenient to season the taste, the seasoning A can remove the fishy smell of the fish, and the fish flavor is improved. In the baking process, the fish piece is added with the seasoning B,so that the taste of the fish can be improved, the meat quality is tightened, and the taste of the canned fish can be prevented from reducing due to loose tissue after long-term storage and transportation. Finally, vegetable oil and seasoning C are poured, and the can is sealed when it is hot, so that the fish nutrition loss can be reduced.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a canned freshwater fish and a production method thereof. Background technique [0002] Canned fish is a ready-to-eat canned product made from fresh or frozen fish as raw material, processed, canned, seasoned, sealed, and sterilized. Fish is rich in protein and various nutrients, and its acidity is very low, so it is especially easy to breed bacteria during processing. In summer, the internal temperature of the fish is high, it is difficult for the seasoning to penetrate, and the fish is easy to rot and deteriorate, which affects the edible flavor of canned fish. Contents of the invention [0003] The purpose of the present invention is to provide a kind of canned freshwater fish with good flavor. [0004] In order to achieve the above object, the technical solution adopted by the present invention is: a canned clear water fish, comprising the following raw materials in parts by...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23B4/06A23L5/10A23L33/00
CPCA23L17/10A23B4/06A23L5/10A23L33/00
Inventor 赵培林
Owner HUNAN DONGTING MINGZHU FOOD CO LTD
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