Preparation method of canned sardines

A technology for canned sardines and sardines, which is applied in the field of food processing, can solve the problems of short shelf life of seafood meals, destruction of seafood nutrients, and influence on the taste of seafood, and achieve the effects of excellent taste, long shelf life and unique taste.

Inactive Publication Date: 2019-02-22
李韵婷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to solve the problem of short shelf life of seafood meals, seafood needs to be canned and sterilized under high temperature and high pressure. Although the seafood prepared after high temperature and high pressure sterilization can be stored at room temperature for a long time, the nutrients of seafood after high temperature and high pressure sterilization are affected. Greater damage, which affects the taste of seafood and the loss of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The present embodiment provides a kind of preparation method of canned sardines, and the steps comprise:

[0031] 1) Choose fresh sardines, remove the head, tail, fins, viscera and bone spurs, wash with water, cut into pieces, and set aside, the thickness of the fish pieces is less than 4cm;

[0032] 2) salting the prepared fish pieces, the salting time is 20min, after salting, the fish pieces are rinsed 3 times with clear water, and drained;

[0033] 3) Put the drained fish pieces into a mixture of acetic acid and tea polyphenols, the mass concentration of acetic acid is 4%, and the mass concentration of tea polyphenols is 0.03%;

[0034] 4) After draining the fish pieces processed in step 3, fry them on a low heat, the frying temperature is 180° C., and the frying time is 5 minutes;

[0035] 5) Configure soup stock, which includes by weight: 1.5 parts of salt, 0.8 part of aniseed, 3 parts of cooking wine, 0.3 part of chicken essence, 8 parts of tomato sauce, 2 parts ...

Embodiment 2

[0045] The present embodiment provides a kind of preparation method of canned sardines, and the steps comprise:

[0046] 1) Choose fresh sardines, remove the head, tail, fins, viscera and bone spurs, wash with water, cut into pieces, and set aside, the thickness of the fish pieces is less than 4cm;

[0047] 2) salting the prepared fish pieces, the salting time is 20-30min, after salting, rinse the fish pieces 4 times with clear water, and drain;

[0048] 3) Put the drained fish pieces into a mixture of acetic acid and tea polyphenols, the mass concentration of acetic acid is 6%, and the mass concentration of tea polyphenols is 0.06%;

[0049] 4) After draining the fish pieces processed in step 3, fry them on a low heat, the frying temperature is 220° C., and the frying time is 8 minutes;

[0050] 5) Configure soup stock, which includes by weight: 2 parts of salt, 1.2 parts of aniseed, 5 parts of cooking wine, 0.6 part of chicken essence, 12 parts of tomato sauce, 4 parts of l...

Embodiment 3

[0060] The present embodiment provides a kind of preparation method of canned sardines, and the steps comprise:

[0061] 1) Choose fresh sardines, remove the head, tail, fins, viscera and bone spurs, wash with water, cut into pieces, and set aside, the thickness of the fish pieces is less than 4cm;

[0062] 2) salting the prepared fish pieces, the salting time is 25min, rinse the fish pieces 3 times with clear water after salting, and drain;

[0063] 3) Put the drained fish pieces into a mixture of acetic acid and tea polyphenols, the mass concentration of acetic acid is 5%, and the mass concentration of tea polyphenols is 0.05%;

[0064] 4) After draining the fish pieces treated in step 3, fry them on a low heat, the frying temperature is 190°C, and the frying time is 7 minutes;

[0065] 5) Configure soup stock, which includes by weight: 1.8 parts of salt, 1.0 part of aniseed, 4 parts of cooking wine, 0.4 part of chicken essence, 10 parts of tomato sauce, 3 parts of lemon ju...

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PUM

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Abstract

The invention provides a preparation method of canned sardines. The method comprises the steps as follows: 1) performing pretreatment; 2) salting prepared sardine blocks; 3) placing drained sardine blocks in a mixed liquid of acetic acid and tea polyphenol; 4) performing frying; 5) preparing soup; 6) performing boiling in a pressure cooker; 7) performing cold storage; 8) putting cold-stored sardine blocks in a frying pan for frying at the oil temperature of 150-180 DEG C for 5-8 min; 9) putting wormwood and brown sugar at the bottom of the pan, placing the sardine blocks on a shelf in the pan,sealing the pan with a lid, stopping heating after heating the sardine blocks for 20-25 min, and taking out and cooling the sardine blocks; 10) preparing soup; 11) placing the sardine blocks treatedin step 9 in the soup prepared in step 10 for cooking; 12) placing drained sardine blocks in iron cans; and 13) placing sealed cans in a high-pressure water spray type sterilization kettle for sterilization again. Prepared sardine has no fishy smell, long shelf life, delicious taste, good taste, proper softness and is fresh, nutrient, convenient and safe.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of canned sardines. Background technique [0002] Seafood is not only delicious but also nutritious, and it is a delicacy that people love. Although the production of traditional seafood maintains the original flavor of seafood, it has a serious problem of short shelf life. Because seafood has not been thoroughly sterilized, even if The shelf life at room temperature after vacuum sealing is no more than 8 days. In order to solve the problem of short shelf life of seafood meals, seafood needs to be canned and sterilized under high temperature and high pressure. Although the seafood prepared after high temperature and high pressure sterilization can be stored at room temperature for a long time, the nutrients of seafood after high temperature and high pressure sterilization are affected. Larger damage, thus affecting the taste of seafood and loss of nutrients. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/10
CPCA23L17/00A23L5/11A23L5/13A23V2002/00A23V2250/214A23V2250/2132
Inventor 李韵婷
Owner 李韵婷
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