Method for manufacturing canned ribbonfish

A production method, hairtail technology, applied in heating and preservation of meat/fish, food science, etc., can solve problems such as perishable and inconvenient to carry

Inactive Publication Date: 2020-02-28
山东亚圣食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although hairtail is very popular among p

Method used

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  • Method for manufacturing canned ribbonfish
  • Method for manufacturing canned ribbonfish
  • Method for manufacturing canned ribbonfish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] The preparation method of the hairtail can that the embodiment of the present invention provides, comprises the steps:

[0024] S100, provide hairtail raw materials.

[0025] When accepting hairtail raw materials, the appearance should be silver-white or silver-gray, full of luster, and the fish scales are not easy to rub off; the gills are bright red or purple red, and the mucus is transparent; the eyes are full, the cornea is clear, the tissues and muscles are firm, and the tissues are tight and elastic. , the smell has the inherent smell of fresh hairtail, and there are no different ambiguous raw materials; this can ensure that after processing, it has the normal fresh fragrance of fresh hairtail, and ensures that the meat of hairtail is delicate and delicious.

[0026] For the choice of the source of hairtail, the pure natural wild hairtail in the East China Sea is preferred. The natural climate and temperature of the East China Sea determine the freshness and tende...

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PUM

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Abstract

The invention provides a method for manufacturing canned ribbonfish, which comprises the steps of providing a ribbonfish material; preparing a marinating liquid, and marinating the prepared ribbonfishmaterial with the marinating liquid to form a marinated ribbonfish material; drying the marinated ribbonfish material; deep-frying the marinated ribbonfish material to form a deep-fried ribbonfish material; preparing a stewing stock material, and stewing the stewing stock material and water in an earthen pot for 30 to 60 minutes so as to form earthen pot-cooked ribbonfish soup; mixing the prepared earthen pot-cooked ribbonfish soup with the deep-fried ribbonfish material, and holding the temperature of 60-80 DEG C for 20-30 minutes. The canned ribbonfish is convenient to carry and long in shelf life, and also has the advantages of good nutrition, fineness, crispy bone and tender flesh.

Description

technical field [0001] The invention relates to hairtail food, in particular to a method for making canned hairtail. Background technique [0002] Hairtails get their name because their bodies are flat and elongated like belts. Hairtail not only has high nutritional value, but also has good edible effects; the fat content of hairtail is higher than that of ordinary fish, and most of them are unsaturated fatty acids. This kind of fatty acid has a long carbon chain and has the effect of lowering cholesterol; There is also an anti-cancer ingredient 6-thioguanine in the scales and silvery white oil layer, which is beneficial for adjuvant treatment of leukemia, gastric cancer, lymphoma, etc. Regular consumption of hairtail has the effect of nourishing the five internal organs; hairtail is rich in magnesium , has a good protective effect on the cardiovascular system, and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction. Eat...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L5/10A23L23/00A23L33/00A23B4/005
CPCA23L17/10A23L5/11A23L23/00A23L33/00A23B4/005
Inventor 孟大伟
Owner 山东亚圣食品有限公司
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