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Canned fancy fish meat and preparation method thereof

A technology for fish meat and canned food is applied in the field of canned fish meat flower and its preparation, which can solve the problems of poor mechanical force resistance, inability to present the meat flower effect, loss of fish tenderness, etc. Effect

Pending Publication Date: 2019-10-18
遂宁市三丰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a canned fish flower and its preparation method, which is used to solve the problem in the prior art: when preparing canned fish, due to the tenderness of the fish and poor resistance to mechanical force, it is easy to appear after long-term sterilization at 121°C. The taste is greasy, and the tenderness of the original fish is lost and the technical problem that the meat flower effect cannot be presented

Method used

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  • Canned fancy fish meat and preparation method thereof
  • Canned fancy fish meat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A canned fish meat flower, comprising the following components, calculated in parts by weight, 60-70 parts of fish meat flower and 30-40 parts of filling;

[0043] The fish meat flowers include the following components, calculated in parts by weight:

[0044] 35 parts of fish; 0.028 parts of enzyme; 0.2 part of salt; 0.015 part of sodium nitrite; 1 part of dairy products;

[0045] The stuffing comprises the following components, calculated in parts by weight:

[0046] 35 parts of chicken breast; 10 parts of unsaturated fatty acid oil; 0.1 part of functional concentrated protein; 7 parts of water; 10 parts of starch; 0.1 part of sodium tripolyphosphate; 0.01 part; nutmeg powder 0.01 part.

[0047] Preparation method of canned fish meat flower

[0048] S10: Preparation steps of fish meat flowers:

[0049]S11: select tuna, wash it, then remove the viscera, fish head, fish fins, and fish skin, and finally take out the fish meat and cut it into pieces for later use;

[...

Embodiment 2

[0061] A canned fish meat flower, comprising the following components, calculated in parts by weight, 60-70 parts of fish meat flower and 30-40 parts of filling;

[0062] The fish meat flowers include the following components, calculated in parts by weight:

[0063] 65 parts of fish; 0.055 parts of enzyme; 2.4 parts of salt; 0.04 parts of sodium nitrite; 8 parts of dairy products;

[0064] The stuffing comprises the following components, calculated in parts by weight:

[0065] 8 parts of chicken breast; 1 part of unsaturated fatty acid oil; 1.8 parts of functional concentrated protein; 35 parts of edible ice water; 1 part of starch; 0.5 part of sodium tripolyphosphate; 0.35 parts of pepper; 0.01 parts of nutmeg powder.

[0066] Preparation method of canned fish meat flower

[0067] S10: Preparation steps of fish meat flowers:

[0068] S11: select tuna, wash it, then remove the viscera, fish head, fish fins, and fish skin, and finally take out the fish meat and cut it into ...

Embodiment 3

[0080] A canned fish meat flower, comprising the following components, calculated in parts by weight, 60-70 parts of fish meat flower and 30-40 parts of filling;

[0081] The fish meat flowers include the following components, calculated in parts by weight:

[0082] 45 parts of fish; 0.038 parts of enzyme; 1.4 parts of salt; 0.025 parts of sodium nitrite; 2 parts of dairy products;

[0083] The stuffing comprises the following components, calculated in parts by weight:

[0084] 25 parts of chicken breast; 3 parts of unsaturated fatty acid oil; 0.8 parts of functional concentrated protein; 17 parts of edible ice water; 5 parts of starch; 0.2 parts of sodium tripolyphosphate; 0.1 part of pepper; 0.1 part of nutmeg powder.

[0085] Preparation method of canned fish meat flower

[0086] S10: Preparation steps of fish meat flowers:

[0087] S11: select tuna, wash it, then remove the viscera, fish head, fish fins, and fish skin, and finally take out the fish meat and cut it into...

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Abstract

The invention discloses canned fancy fish meat. The canned fancy fish meat is prepared from, by weight, 60-70 parts of fancy fish meat and 30-40 parts of stuffing, wherein the fancy fish meat is prepared from, by weight, 35-65 parts of fish meat, 0.028-0.055 part of an enzyme, 0.2-2.4 parts of salt, 0.015-0.04 part of sodium nitrite and 1-8 parts of a milk product; the stuffing is prepared from, by weight, 8-35 parts of chicken breast, 1-10 parts of unsaturated fatty acid oil, 0.1-1.8 parts of functional soybean protein concentrated and 7-35 parts of water. The canned fancy fish meat containsthe fish meat, milk and the chicken breast, so that the produced canned fancy fish meat is rich in nutrition; by using glutamine transaminase, an enzyme reaction is carried out in the process of preparing the fancy fish meat, and the mechanical force strength of the fish meat is enhanced; in the process of preparing the fancy fish meat, the milk product participates in a concerted reaction, and the taste and the visual effect of the fancy fish meat are further improved.

Description

technical field [0001] The invention relates to the technical field of canned food processing, in particular to a canned fish meat flower and a preparation method thereof. Background technique [0002] Canned fish refers to the processed fish into tinplate cans, glass cans, composite film retort pouches or other packaging material containers, after exhausting, sealing, heat sterilization, cooling and other processes, to achieve commercial sterility. Fish muscle and other edible structures supply nutrients necessary for human health, and canned fish is favored by most countries, especially developed countries, because of its portability and cleanliness. [0003] The existing canned food has poor taste and single nutrition. At the same time, because the fish in canned fish lunch is relatively tender and has poor resistance to mechanical force, it tastes greasy after being sterilized at 121°C for a long time and loses the tenderness of the original fish. And it can't show the ...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L17/00A23L13/40A23L13/50A23L13/70A23C9/156
CPCA23L17/10A23L17/65A23L17/75A23L13/428A23L13/52A23L13/57A23L13/72A23C9/156
Inventor 聂雄伟唐伟邓江宁陈平方
Owner 遂宁市三丰食品有限公司