Low value canned sardine in tomato juice and manufacturing method of low value canned sardine

A technology for canned sardines and a production method, which is applied to the preservation of meat/fish, heating and preservation of meat/fish, food preservation, etc., can solve the problems of poor treatment effect of sea fishy smell of canned sardines, achieve the purpose of retaining nutrients, reducing The effect of water loss and simple production process steps

Inactive Publication Date: 2019-12-17
SHISHI HUABAO MINGXIANG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the sea smell treatment effect of the cann

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of canned sardines with low value in tomato sauce, made by the following method:

[0034] (1) Raw material thawing: place the sardines that have passed the inspection in the thawing machine, and control the thawing time to be less than 2 hours;

[0035] (2) Raw material pretreatment: Scrape off fish scales with a knife, remove head and tail, remove all viscera in the belly, cut into sections according to the length requirements of different tank types, wash them one by one with running water, check the cleaning effect of parasites, and Make baffles on the conveyor belt, set the baffles with the maximum thickness of the fish body according to the results of the heat penetration report, pick out unqualified fish, and use them for other purposes;

[0036] (3) Metal detection: The product has been inspected by a metal detector. The sensitivity of the metal detector is FeΦ=3.0mm, SusΦ=3.0mm. When the metal detector is turned on, before it is shut down and during the p...

Embodiment 2

[0046] A kind of canned sardines with low value in tomato sauce, made by the following method:

[0047] (1) Raw material thawing: put the sardines that have passed the inspection into the thawing bucket, and thaw the sardines through flowing water until the surface temperature of the sardines is 1°C, and the temperature of the center of the sardines is -1°C; thawing sardines with low-temperature flowing water can shorten the thawing time. time to ensure the freshness of the fish;

[0048] (2) raw material pretreatment: remove the head, tail, viscera and bony spurs of the sardines after thawing, wash with water and cut into sardine pieces, then clean the sardine pieces with running water to remove blood and water dirt;

[0049] (3) Metal detection: The product has been inspected by a metal detector. The sensitivity of the metal detector is FeΦ=3.0mm, SusΦ=3.0mm. When the metal detector is turned on, before it is shut down and during the production process, it is checked once ev...

Embodiment 3

[0060] A kind of canned sardines with low value in tomato sauce, made by the following method:

[0061] (1) Raw material thawing: put the sardines that have passed the inspection into the thawing bucket, and thaw the sardines through running water until the surface temperature of the sardines is 3°C and the temperature of the center of the sardines is -4°C;

[0062] (2) raw material pretreatment: remove the head, tail, viscera and bony spurs of the sardines after thawing, wash with water and cut into sardine pieces, then clean the sardine pieces with running water to remove blood and water dirt;

[0063] (3) Metal detection: The product has been inspected by a metal detector. The sensitivity of the metal detector is FeΦ=3.0mm, SusΦ=3.0mm. When the metal detector is turned on, before it is shut down and during the production process, it is checked once every hour with a standard test block and recorded. Test Results;

[0064] (4) canning by weighing: take by weighing the sardi...

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PUM

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Abstract

The invention discloses a low value canned sardine in tomato juice and a manufacturing method of the low value canned sardine. The manufacturing method comprises the following steps that (1) raw material thawing is conducted; (2) raw material pretreatment is conducted; (3) metal detection is conducted; (4) weighing and tinning are conducted; (5) cooking and exhausting and leachate are conducted; (6) soup adding is conducted, specifically, prepared tomato juice is added into a can which drains juice, and so that the total weight of a sardine block and the tomato juice is 160 g-170 g; (7) can sealing is conducted; and (8) sterilization and cooling are conducted. According to the low value canned sardine in the tomato juice and the manufacturing method of the low value canned sardine, specialtomato paste is prepared for reasonable collocation of various condiments, sardines are combined, fishy smell of the sardines is removed, unique flavor of the sardines is also kept, and rich fish flavor and tomato flavor are achieved.

Description

technical field [0001] The invention relates to the technical field of aquatic food processing, in particular to a can of low-value sardines in tomato sauce and a preparation method thereof. Background technique [0002] Sardines contain phospholipids, namely OMEGA-3 fatty acids, proteins, minerals calcium, iron, zinc and other nutrients. Phospholipids can promote fetal brain development, and OMEGA-3 fatty acids can protect cardiovascular health. According to the website of the American Cardiovascular Association, this special fatty acid can reduce the production of triglycerides and have the magical effect of gradually lowering blood pressure and slowing down the speed of atherosclerosis. It has very high medicinal value and can be called a treasure in medicine. , can prevent thrombosis, and has special effects on treating heart disease. However, due to the small size of sardines, high output and low output value, fresh-keeping processing is difficult, and sardine meat an...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L27/00A23L27/60A23L5/20A23B4/005
CPCA23L17/00A23L27/00A23L27/63A23L5/27A23B4/0056A23V2002/00
Inventor 刘鹏飞
Owner SHISHI HUABAO MINGXIANG FOODS
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