Processing technology for reducing fishy smell of canned fish

Abstract

The invention relates to a processing technology for reducing fishy smell of canned fish, which belongs to the technical field of canned fish processing, and comprises the following steps: selecting raw materials: respectively selecting 200 parts by weight of tuna meat, 32 parts by weight of refined vegetable oil, 10 parts by weight of refined salt, 400-500 parts by weight of CaCl2 solution at 90 DEG C, 350-450 parts by weight of yeast liquid at 38 DEG C and 400-500 parts by weight of scented tea water at 48 DEG C; the preparation method comprises the following steps: cleaning, dicing, first-time deodorization, second-time deodorization, third-time deodorization, cooking, dewatering and canning and sterilizing, through a triple deodorization technology of CaCl2 solution soaking, freeze-dried yeast liquid adsorption metabolism and scented tea water secondary adsorption, the deodorization effect is improved, the sensory quality of the product is remarkably improved, and the used CaCl2, yeast and scented tea are all food-grade natural materials, so that the preparation method is simple and convenient. The scented tea water is free of chemical synthesis additives, the product is endowed with the health attribute while the fishy smell is removed, the requirements of consumers for natural and healthy food are met, and meanwhile the scented tea water can endow the canned fish with the unique flower fragrance flavor.

Description

Technical Field

[0001] The invention relates to the technical field of canned fish processing, in particular to a processing technology for reducing the fishy smell of canned fish. Background Art

[0002] With the vigorous development of the modern food industry, canned fish has become an important pillar industry in the global aquatic product processing field due to its convenient consumption, long shelf life and rich nutrition. It plays a key role in meeting consumers' diverse dietary needs and ensuring a stable supply of protein. However, the fishy smell problem has always been the core bottleneck restricting the quality upgrade and market expansion of canned fish products. Whether it is wild-caught fish or farmed fish, after being processed into canned products, the fishy smell not only affects the sensory experience of consumers, but also significantly reduces the commercial value of the product. Especially in the context of increasing intensive aquaculture and increasing eutrophication of the water environment, the content of fishy smell components such as trimethylamine produced by the degradation of trimethylamine oxide in fish, aldehydes and ketones formed by the oxidation of fatty acids has increased significantly, further exacerbating the complexity and difficulty of handling the fishy smell problem.

[0003] At present, the mainstream fishy smell treatment technology in the canned fish industry is mainly based on the application of traditional spices such as ginger, garlic, and pepper. These spices mainly rely on volatile components such as volatile oils and phenols to undergo physical adsorption or chemical reactions with fishy substances, which not only give the product a unique flavor, but also have a certain masking and inhibitory effect on the fishy smell. However, in actual industrial production, this method has obvious technical defects: first, the adsorption and neutralization efficiency of spices on fishy substances is limited, and it is difficult to completely eliminate the deep fishy components; second, the flavor components of spices are prone to antagonistic effects with other flavor systems of canned fish, resulting in an imbalance in the flavor of the product; third, the amount and ratio of spices added need to rely on manual experience control, which is difficult to achieve standardized production, and excessive addition will cause the product flavor to be too heavy, covering up the deliciousness of the fish itself and reducing the market competitiveness of the product. With the continuous improvement of consumers' requirements for the quality of canned fish, the development of efficient, precise, and industrializable new fishy smell treatment technology has become a technical problem that the industry needs to solve urgently. Summary of the invention

[0004] In order to overcome the technical defects of the prior art, the present invention provides a processing technology for reducing the fishy smell of canned fish, which can achieve the purpose of reducing the fishy smell of canned fish.

[0005] The technical solution adopted by the present invention is: comprising the following steps:

[0006] S1. Raw material selection: Select 200 parts of tuna meat, 32 parts of refined vegetable oil, 10 parts of refined salt, 400 - 500 parts of CaCl2 solution at 90°C, 350 - 450 parts of yeast solution at 38°C, and 400 - 500 parts of flower tea water at 48°C respectively by weight.

[0007] S2. Cleaning and cutting: First, rinse an appropriate amount of tuna with clean water to remove the head, gills, scales and internal organs, then remove the backbone and other contaminants, then soak in 4% brine for 8 minutes, and finally rinse with running water. After cleaning, obtain tuna meat, and finally put the tuna meat into a meat cutter and cut it into raw fish pieces.

[0008] S3. First deodorization: First, soak the fish pieces in 400 - 500 parts of CaCl2 solution at 90°C for 4 minutes, and then drain to obtain preliminarily deodorized fish pieces.

[0009] S4. Second deodorization: First, weigh an appropriate amount of freeze-dried yeast powder, rehydrate it with warm water at 38°C, and let it stand for 10 minutes to activate the enzyme activity to obtain 350 - 450 parts of yeast solution. Then mix the yeast solution with the preliminarily deodorized fish pieces and marinate them in the refrigerator at 4°C for 110 minutes, turning them 3 times during the period to ensure uniform contact to obtain fish pieces with secondary deodorization.

[0010] S5. Third deodorization: Then soak the fish pieces with secondary deodorization in 400 - 500 parts of flower tea water at 48°C for 25 minutes, and then drain to complete deodorization and obtain finally deodorized fish pieces.

[0011] S6. Steaming and dehydration: Put the deodorized fish pieces into a water cooker, then inject an appropriate amount of ice water, heat to the preheating temperature, keep warm and steam for a period of time, and finally continue to heat to the cooking temperature and keep warm and steam for a period of time to obtain cooked fish pieces, and let them cool for standby.

[0012] S7. Canning and sterilization: First, put the prepared 32 parts of refined vegetable oil into an electric hot pot, heat it to 80% heat, then put 10 parts of refined salt, stir-fry at high temperature until fragrant to obtain oil juice. Then take out the oil juice and put it in a container to cool for standby. Then put the prepared cooked fish pieces into a canned box, pour the oil juice over them to soak, and seal the can in a vacuum to obtain a semi-finished canned tuna in oil. Finally, put it into a horizontal sterilization pot for high-temperature sterilization. After high-temperature sterilization, immediately cool it to obtain a finished canned tuna in oil. After passing the quality inspection, store it in the warehouse.

[0013] Preferably, for the convenience of processing, the size of the cut fish meat is: length 42mm, width 30mm, thickness 12mm.

[0014] Preferably, in order to prepare the flower tea water, the preparation process of the flower tea water is as follows: Mix tangerine peel, cloves, roses and water in a mass ratio of 3:1:4 and boil for 4 minutes, and the filtrate is the flower tea water.

[0015] Preferably, in order to sterilize the semi-finished canned tuna in oil, the sterilization method is high-pressure steam sterilization, the sterilization temperature is 100 °C, the sterilization time is 35 min, the cooling temperature is 30 °C, and the time is 12 min.

[0016] The beneficial effects of the present invention are as follows:

[0017] 1. The present invention adopts a triple deodorization technology of soaking in CaCl2 solution, adsorbing and metabolizing with freeze-dried yeast solution, and secondary adsorption with flower tea water, so as to improve the deodorization effect and significantly improve the sensory quality of the product.

[0018] 2. The CaCl2, yeast and flower tea used in the present invention are all food-grade natural materials without chemical synthetic additives. While deodorizing, they endow the product with a healthy attribute, meeting the needs of consumers for natural and healthy foods. At the same time, the use of flower tea water can not only deodorize, but also give the fish can a unique floral flavor. Description of the Drawings

[0019] Figure 1 It is a schematic diagram for comparing the results of the present invention. Detailed Embodiments

[0020] The present invention will be further described below with reference to the drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of them. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0021] As Figure 1 shown, this embodiment provides a processing technology for reducing the fishy smell of fish cans, including the following steps:

[0022] S1. Raw material selection: Select 200 parts of tuna meat, 32 parts of refined vegetable oil, 10 parts of refined salt, 400 parts of CaCl2 solution at 90 °C, 350 parts of yeast solution at 38 °C, and 400 parts of flower tea water at 48 °C respectively according to weight parts;

[0023] S2. Cleaning and cutting: First, rinse an appropriate amount of tuna with clean water to remove the head, gills, scales and internal organs, then remove the backbone and other dirt, then soak in 4% brine for 8 minutes, and finally rinse with running water. After processing, the tuna meat is obtained. Finally, put the tuna meat into a meat cutter and cut it into raw fish pieces. The size of the fish meat pieces is: length 42 mm, width 30 mm, and thickness 12 mm;

[0024] S3. First deodorization: First, soak the fish pieces in 400 parts of CaCl2 solution at 90 °C for 4 minutes, and then drain to obtain the preliminarily deodorized fish pieces;

[0025] S4. Second deodorization: First, weigh an appropriate amount of freeze-dried yeast powder, rehydrate it with warm water at 38 °C, and let it stand for 10 minutes to activate the enzyme activity to obtain 350 parts of yeast liquid. Then mix the yeast liquid with the preliminarily deodorized fish pieces, and marinate them in the refrigerator at 4 °C for 110 minutes. During this period, turn them over 3 times to ensure uniform contact to obtain the fish pieces after the second deodorization;

[0026] S5. Third deodorization: The preparation process of the flower tea water is as follows: Mix tangerine peel, cloves, roses and water in a mass ratio of 3:1:4 and boil for 4 minutes. The filtrate is the flower tea water. Then soak the fish pieces after the second deodorization in 400 parts of flower tea water at 48 °C for 25 minutes, and then drain to complete the deodorization to obtain the finally deodorized fish pieces;

[0027] S6. Cooking and dehydration: Put the deodorized fish pieces into a water cooker, then inject an appropriate amount of ice water, heat it to the preheating temperature, keep it warm and cook for a period of time, and finally continue to heat it to the cooking temperature. After keeping it warm and cooking for a period of time, obtain the cooked fish pieces and let them cool for later use;

[0028] S7. Canning and sterilization: First, put the prepared 32 refined vegetable oils into an electric hot pot, heat it to 80% heat, then put 10 parts of refined salt, stir-fry it at high temperature until fragrant to obtain the oil juice. Then take out the oil juice and put it in a container to cool for later use. Then put the prepared cooked fish pieces into a canned box, pour the oil juice over them to soak, and seal the can under vacuum to obtain the semi-finished product of oil-immersed tuna canned food. Finally, put it into a horizontal sterilization pot for high-temperature sterilization. After high-temperature sterilization, immediately cool it to obtain the finished product of oil-immersed tuna canned food. After passing the quality inspection, it is stored in the warehouse. The sterilization method is high-pressure steam sterilization, the sterilization temperature is 100 °C, the sterilization time is 35 min, the cooling temperature is 30 °C, and the time is 12 min.

[0029] Example 2

[0030] It includes the following steps:

[0031] S1. Raw material selection: Select 200 parts of tuna meat, 32 parts of refined vegetable oil, 10 parts of refined salt, 450 parts of CaCl2 solution at 90 °C, 400 parts of yeast liquid at 38 °C and 450 parts of flower tea water at 48 °C respectively according to the weight parts;

[0032] S2. Cleaning and Cubing: First, rinse an appropriate amount of tuna with clean water to remove the head, gills, scales and internal organs. Then, remove the backbone and other contaminants. Next, soak it in a 4% salt solution for 8 minutes, and finally rinse it with running water. After processing, obtain tuna meat. Finally, put the tuna meat into a meat cutter and cut it into raw fish cubes. The size of the fish cubes is: length 42 mm, width 30 mm, and thickness 12 mm;

[0033] S3. First Deodorization: First, soak the fish cubes in 450 parts of a CaCl2 solution at 90 °C for 4 minutes, and then drain to obtain preliminarily deodorized fish cubes;

[0034] S4. Second Deodorization: First, weigh an appropriate amount of freeze-dried yeast powder, rehydrate it with warm water at 38 °C, and let it stand for 10 minutes to activate the enzyme activity to obtain 400 parts of yeast liquid. Then, mix the yeast liquid with the preliminarily deodorized fish cubes and refrigerate and marinate at 4 °C for 110 minutes, turning 3 times during this period to ensure uniform contact to obtain fish cubes after the second deodorization;

[0035] S5. Third Deodorization: The preparation process of the flower tea water is as follows: Mix tangerine peel, clove, rose and water in a mass ratio of 3:1:4 and boil for 4 minutes. The filtrate is the flower tea water. Then, soak the fish cubes after the second deodorization in 450 parts of the flower tea water at 48 °C for 25 minutes, and then drain to complete deodorization and obtain the finally deodorized fish cubes;

[0036] S6. Steaming and Dehydrating: Put the deodorized fish cubes into a water cooker, then inject an appropriate amount of ice water, heat to the preheating temperature, keep warm and steam for a period of time, and finally continue to heat to the cooking temperature, keep warm and steam for a period of time to obtain cooked fish cubes, and let them cool for standby;

[0037] S7. Canning and Sterilizing: First, put 32 refined vegetable oils prepared into an electric hot pot and heat to 80% heat, then put 10 parts of refined salt, stir-fry at high temperature until fragrant to obtain the oil juice. Then, take out the oil juice and put it in a container for cooling and standby. Then, put the prepared cooked fish cubes into a canned box, pour the oil juice to soak, and vacuum seal the can to obtain a semi-finished product of oil-immersed tuna canned food. Finally, put it into a horizontal sterilization pot for high-temperature sterilization. After high-temperature sterilization, immediately cool it to obtain the finished product of oil-immersed tuna canned food. After passing the quality inspection, store it in the warehouse. The sterilization method is high-pressure steam sterilization, the sterilization temperature is 100 °C, the sterilization time is 35 min, the cooling temperature is 30 °C, and the time is 12 min.

[0038] Example 3

[0039] It includes the following steps:

[0040] S1. Raw material selection: Select 200 parts of tuna meat, 32 parts of refined vegetable oil, 10 parts of refined salt, 500 parts of CaCl2 solution at 90°C, 450 parts of yeast solution at 38°C, and 500 parts of flower tea water at 48°C by weight respectively;

[0041] S2. Cleaning and cutting: First, rinse an appropriate amount of tuna with clean water to remove the head, gills, scales and internal organs, then remove the backbone and other contaminants, then soak it in 4% brine for 8 minutes, and finally rinse it with running water. After cleaning, obtain tuna meat. Finally, put the tuna meat into a meat cutter and cut it into raw fish pieces. The size of the fish pieces is: length 42mm, width 30mm, thickness 12mm;

[0042] S3. First deodorization: First, soak the fish pieces in 500 parts of CaCl2 solution at 90°C for 4 minutes, then drain to obtain preliminarily deodorized fish pieces;

[0043] S4. Second deodorization: First, weigh an appropriate amount of freeze-dried yeast powder, rehydrate it with warm water at 38°C, and let it stand for 10 minutes to activate the enzyme activity to obtain 450 parts of yeast solution. Then mix the yeast solution with the preliminarily deodorized fish pieces and marinate them in the refrigerator at 4°C for 110 minutes, turning them 3 times during the period to ensure uniform contact to obtain secondarily deodorized fish pieces;

[0044] S5. Third deodorization: The preparation process of flower tea water is: Mix tangerine peel, cloves, roses and water with a mass ratio of 3:1:4 and boil for 4 minutes. The filtrate is flower tea water. Then soak the secondarily deodorized fish pieces in 500 parts of flower tea water at 48°C for 25 minutes, then drain to complete deodorization and obtain finally deodorized fish pieces;

[0045] S6. Steaming and dehydration: Put the deodorized fish pieces into a water cooker, then inject an appropriate amount of ice water, heat to the preheating temperature, keep warm and steam for a period of time, and finally continue to heat to the cooking temperature, keep warm and steam for a period of time to obtain cooked fish pieces, and let them cool for standby;

[0046] S7. Canning and sterilization: First, put the prepared 32 parts of refined vegetable oil into an electric hot pot, heat it to 80% heat, then put 10 parts of refined salt, stir-fry at high temperature until fragrant to obtain oil juice. Then take out the oil juice and place it in a container for cooling and standby. Then put the prepared cooked fish pieces into a canned box, pour the oil juice over them to soak, and seal the can under vacuum to obtain a semi-finished canned tuna in oil. Finally, put it into a horizontal sterilization pot for high-temperature sterilization. After high-temperature sterilization, immediately cool it to obtain a finished canned tuna in oil. After passing the quality inspection, it is stored in the warehouse. The sterilization method is high-pressure steam sterilization, the sterilization temperature is 100°C, the sterilization time is 35 minutes, the cooling temperature is 30°C, and the time is 12 minutes.

[0047] Example 4

[0048] It includes the following steps:

[0049] S1. Raw material selection: Select 200 parts of tuna meat, 32 parts of refined vegetable oil, 10 parts of refined salt, 400 parts of CaCl2 solution at 90°C, 450 parts of yeast solution at 38°C, and 500 parts of flower tea water at 48°C respectively according to weight parts;

[0050] S2. Cleaning and cutting: First, rinse an appropriate amount of tuna with clean water to remove the head, gills, scales and internal organs, then remove the backbone and other dirt, then soak it in 4% brine for 8 minutes, and finally rinse it with running clean water. After being processed cleanly, obtain tuna meat. Finally, put the tuna meat into a meat cutter and cut it into raw fish pieces. The size of the fish pieces is: length 42mm, width 30mm, thickness 12mm;

[0051] S3. First deodorization: First, soak the fish pieces in 400 parts of CaCl2 solution at 90°C for 4 minutes, then drain to obtain the preliminarily deodorized fish pieces;

[0052] S4. Second deodorization: First weigh an appropriate amount of freeze-dried yeast powder, rehydrate it with warm water at 38°C, and let it stand for 10 minutes to activate the enzyme activity to obtain 450 parts of yeast solution. Then mix the yeast solution with the preliminarily deodorized fish pieces and refrigerate and marinate them at 4°C for 110 minutes. During this period, turn them over 3 times to ensure uniform contact to obtain the secondarily deodorized fish pieces;

[0053] S5. Third deodorization: The preparation process of flower tea water is: Mix tangerine peel, cloves, roses and water with a mass ratio of 3:1:4 and boil for 4 minutes. The filtrate is flower tea water. Then soak the secondarily deodorized fish pieces in 500 parts of flower tea water at 48°C for 25 minutes, and then drain to complete deodorization to obtain the finally deodorized fish pieces;

[0054] S6. Steaming and dehydration: Put the deodorized fish pieces into a water cooker, then inject an appropriate amount of ice water, then heat to the preheating temperature, keep warm and steam for a period of time, and finally continue to heat to the cooking temperature. After keeping warm and steaming for a period of time, obtain cooked fish pieces and let them cool for standby;

[0055] S7. Canning and sterilization: First, put the prepared 32 parts of refined vegetable oil into an electric hot pot and heat it to 80% heat. Then add 10 parts of refined salt and stir-fry at high temperature until fragrant to obtain the oil juice. Next, take out the oil juice and place it in a container for cooling and standby. Then, put the prepared cooked fish pieces into a canned box, pour the oil juice over them for soaking, and seal the can under vacuum to obtain a semi-finished product of oil-immersed tuna canned food. Finally, put it into a horizontal sterilization pot for high-temperature sterilization. After high-temperature sterilization, immediately cool it to obtain the finished product of oil-immersed tuna canned food. After passing the quality inspection, it is stored in the warehouse. The sterilization method is high-pressure steam sterilization, the sterilization temperature is 100 °C, the sterilization time is 35 minutes, the cooling temperature is 30 °C, and the time is 12 minutes.

[0056] Example 5

[0057] It includes the following steps:

[0058] S1. Raw material selection: Select 200 parts of tuna meat, 32 parts of refined vegetable oil, 10 parts of refined salt, 500 parts of CaCl2 solution at 90 °C, 350 parts of yeast solution at 38 °C, and 400 parts of flower tea water at 48 °C by weight.

[0059] S2. Cleaning and cutting: First, rinse an appropriate amount of tuna with clean water to remove the head, gills, scales and internal organs. Then remove the backbone and other dirt. Next, soak it in 4% brine for 8 minutes. Finally, rinse it with running clean water. After being processed cleanly, obtain the tuna meat. Finally, put the tuna meat into a meat cutter and cut it into raw fish pieces. The size of the fish pieces is: 42 mm in length, 30 mm in width, and 12 mm in thickness.

[0060] S3. First deodorization: First, soak the fish pieces in 500 parts of CaCl2 solution at 90 °C for 4 minutes, and then drain them to obtain the preliminarily deodorized fish pieces.

[0061] S4. Second deodorization: First, weigh an appropriate amount of freeze-dried yeast powder, rehydrate it with warm water at 38 °C, and let it stand for 10 minutes to activate the enzyme activity to obtain 350 parts of yeast solution. Then mix the yeast solution with the preliminarily deodorized fish pieces and marinate them in the refrigerator at 4 °C for 110 minutes, turning them 3 times during the period to ensure uniform contact to obtain the fish pieces after the second deodorization.

[0062] S5. Third deodorization: The preparation process of the flower tea water is: Mix tangerine peel, clove, rose and water with a mass ratio of 3:1:4 and boil for 4 minutes. The filtrate is the flower tea water. Then soak the fish pieces after the second deodorization in 400 parts of flower tea water at 48 °C for 25 minutes, and then drain them to complete the deodorization and obtain the finally deodorized fish pieces.

[0063] S6. Steaming and dehydrating: Put the fish pieces after deodorization into a water cooker, then inject an appropriate amount of ice water, heat it to the preheating temperature, keep it warm and steam for a period of time, and finally continue to heat it to the cooking temperature. After keeping it warm and steaming for a period of time, cooked fish pieces are obtained and left to cool for standby.

[0064] S7. Canning and sterilizing: First, put the prepared 32 refined vegetable oils into an electric hot pot and heat it to 80% heat, then put 10 parts of refined salt, stir-fry at high temperature until fragrant to obtain oil juice. Then take out the oil juice and store it in a container for cooling and standby. Then put the cooked fish pieces into a can box, pour the oil juice over them for soaking, and vacuum seal the can to obtain a semi-finished product of oil-immersed tuna cans. Finally, put it into a horizontal sterilization pot for high-temperature sterilization. After high-temperature sterilization, immediately cool it to obtain a finished product of oil-immersed tuna cans. After passing the quality inspection, it is stored in the warehouse. The sterilization method is high-pressure steam sterilization, the sterilization temperature is 100 °C, the sterilization time is 35 min, the cooling temperature is 30 °C, and the time is 12 min.

[0065] Example 6

[0066] It includes the following steps:

[0067] S1. Raw material selection: Select 200 parts of tuna meat, 32 parts of refined vegetable oil, 10 parts of refined salt, 400 parts of CaCl2 solution at 90 °C, 450 parts of yeast liquid at 38 °C, and 400 parts of flower tea water at 48 °C respectively according to weight parts.

[0068] S2. Cleaning and cutting: First, rinse an appropriate amount of tuna with clean water to remove the head, gills, scales and internal organs, then remove the backbone and other dirt, then soak it in 4% brine for 8 minutes, and finally rinse it with running clean water. After being cleaned, tuna meat is obtained. Finally, put the tuna meat into a meat cutter and cut it into raw fish pieces. The size of the fish pieces is: length 42 mm, width 30 mm, thickness 12 mm.

[0069] S3. First deodorization: First, soak the fish pieces in 400 parts of CaCl2 solution at 90 °C for 4 minutes, and then drain them to obtain preliminarily deodorized fish pieces.

[0070] S4. Second deodorization: First, weigh an appropriate amount of freeze-dried yeast powder, rehydrate it with warm water at 38 °C, and let it stand for 10 minutes to activate the enzyme activity to obtain 450 parts of yeast liquid. Then mix the yeast liquid with the preliminarily deodorized fish pieces and marinate them in the refrigerator at 4 °C for 110 minutes, and turn them over 3 times during the period to ensure uniform contact to obtain fish pieces with secondary deodorization.

[0071] S5. Third deodorization: The preparation process of the flower tea water is as follows: Mix tangerine peel, cloves, roses and water in a mass ratio of 3:1:4 and boil for 4 minutes. The filtrate is the flower tea water. Then place the fish pieces after the second deodorization in 400 parts of the flower tea water at 48°C and soak for 25 minutes, and then drain to complete the deodorization and obtain the finally deodorized fish pieces;

[0072] S6. Steaming and dehydration: Put the deodorized fish pieces into a water cooker, then inject an appropriate amount of ice water, heat to the preheating temperature, keep warm and steam for a period of time, and finally continue to heat to the cooking temperature, keep warm and steam for a period of time to obtain cooked fish pieces, and leave them to cool for standby;

[0073] S7. Canning and sterilization: First, put 32 refined vegetable oils prepared into an electric hot pot and heat to 80% heat, then put 10 parts of refined salt and stir-fry at high temperature until fragrant to obtain the oil juice. Then take out the oil juice and place it in a container for cooling and standby. Then put the cooked fish pieces prepared into a canned box, pour the oil juice to soak, and vacuum seal the can to obtain a semi-finished product of canned tuna in oil. Finally, put it into a horizontal sterilization pot for high-temperature sterilization. After high-temperature sterilization, immediately cool to obtain a finished product of canned tuna in oil. After passing the quality inspection, it is stored in the warehouse. The sterilization method is high-pressure steam sterilization, the sterilization temperature is 100°C, the sterilization time is 35 min, the cooling temperature is 30°C, and the time is 12 min.

[0074] Comparative Example 1

[0075] It includes the following steps:

[0076] S1. Raw material selection: Select 200 parts of tuna meat, 32 parts of refined vegetable oil, 10 parts of refined salt, 400 parts of CaCl2 solution at 90°C, 450 parts of yeast solution at 38°C and 400 parts of flower tea water at 48°C respectively according to weight parts;

[0077] S2. Cleaning and cutting: First, rinse an appropriate amount of tuna with clean water to remove the head, gills, scales and internal organs, then remove the backbone and other dirt, then soak in 4% brine for 8 minutes, and finally rinse with running clean water. After cleaning, obtain tuna meat. Finally, put the tuna meat into a meat cutter and cut it into raw fish pieces. The size of the fish pieces is: length 42 mm, width 30 mm, thickness 12 mm;

[0078] S3. Deodorization: Soak the fish pieces in 400 parts of the deodorizing liquid for 30 minutes, and then drain to obtain deodorized fish pieces. The deodorizing liquid is made by stirring and mixing water, cooking wine, ginger juice, garlic juice and pepper, and the weight part ratio is 60:12:8:15:5. The temperature of the deodorizing liquid is 15°C;

[0079] S4. Cooking and dehydrating: Put the fish pieces after removing fishy smell into a water cooker, then inject an appropriate amount of ice water, heat it to the preheating temperature, keep it warm and cook for a period of time, and finally continue to heat it to the cooking temperature. After keeping it warm and cooking for a period of time, cooked fish pieces are obtained and left to cool for standby.

[0080] S5. Canning and sterilizing: First, put the prepared 32 refined vegetable oil into an electric hot pot, heat it to 80% hot, then put 10 parts of refined salt, stir-fry at high temperature until fragrant to obtain oil juice. Then take out the oil juice and put it in a container for cooling and standby. Then put the cooked fish pieces into a can, pour the oil juice over them for soaking, and seal the can in a vacuum to obtain a semi-finished product of oil-immersed tuna can. Finally, put it into a horizontal sterilization pot for high-temperature sterilization. After high-temperature sterilization, immediately cool it to obtain a finished product of oil-immersed tuna can. After passing the quality inspection, it is stored in the warehouse. The sterilization method is high-pressure steam sterilization, the sterilization temperature is 100 °C, the sterilization time is 35 min, the cooling temperature is 30 °C, and the time is 12 min.

[0081] The finished tuna cans obtained from Examples 1-6 have less fishy smell, and the content of fishy smell substances in the tuna cans is reduced by more than 84%, significantly improving the product quality and flavor level.

[0082] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. The above embodiments and the descriptions in the specification only illustrate the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements all fall within the scope of the present invention claimed. The scope of the present invention claimed is defined by the appended claims and their equivalents.

Claims

1. A processing technology for reducing the fishy smell of canned fish, characterized in that: It includes the following steps: S1. Raw material selection: Select 200 parts of tuna meat, 32 parts of refined vegetable oil, 10 parts of refined salt, 400 - 500 parts of CaCl2 solution at 90°C, 350 - 450 parts of yeast liquid at 38°C, and 400 - 500 parts of flower tea water at 48°C respectively by weight. S2. Cleaning and cutting: First, rinse an appropriate amount of tuna with clean water to remove the head, gills, scales and internal organs, then take out the backbone and other dirt, then soak it in 4% brine for 8 minutes, and finally rinse it with running water. After cleaning, obtain tuna meat. Finally, put the tuna meat into a meat cutter and cut it into raw fish pieces. S3. First deodorization: First, soak the fish pieces in 400 - 500 parts of CaCl2 solution at 90°C for 4 minutes, and then drain to obtain preliminarily deodorized fish pieces. S4. Second deodorization: First, weigh an appropriate amount of freeze-dried yeast powder, rehydrate it with warm water at 38°C, and let it stand for 10 minutes to activate the enzyme activity to obtain 350 - 450 parts of yeast liquid. Then mix the yeast liquid with the preliminarily deodorized fish pieces and marinate them in the refrigerator at 4°C for 110 minutes, turning them 3 times during this period to ensure uniform contact to obtain fish pieces with secondary deodorization. S5. Third deodorization: Then soak the fish pieces with secondary deodorization in 400 - 500 parts of flower tea water at 48°C for 25 minutes, and then drain to complete deodorization to obtain finally deodorized fish pieces. S6. Steaming and dehydration: Put the deodorized fish pieces into a water cooker, then inject an appropriate amount of ice water, heat it to the preheated temperature, keep it warm and steam for a period of time, and finally continue to heat it to the cooked temperature and keep it warm and steam for a period of time to obtain cooked fish pieces, and let them cool for standby. S7. Canning and sterilization: First, put the prepared 32 parts of refined vegetable oil into an electric hot pot and heat it to 80% heat, then put 10 parts of refined salt and stir-fry it at high temperature until fragrant to obtain oil juice. Then take out the oil juice and put it in a container to cool for standby. Then put the prepared cooked fish pieces into a canned box, pour the oil juice over them to soak, and vacuum seal the can to obtain a semi-finished product of oil-immersed tuna canned food. Finally, put it into a horizontal sterilization pot for high-temperature sterilization. After high-temperature sterilization, immediately cool it to obtain a finished product of oil-immersed tuna canned food. After passing the quality inspection, it is stored in the warehouse.

2. The processing technology for reducing the fishy smell of canned fish according to claim 1, characterized in that: The size of the cut fish meat is: the length is 42 mm, the width is 30 mm, and the thickness is 12 mm.

3. The processing technology for reducing the fishy smell of canned fish according to claim 1, characterized in that: The preparation process of the flower tea water is: Mix tangerine peel, cloves, roses and water in a mass ratio of 3:1:4 and boil for 4 minutes, and the filtrate is the flower tea water.

4. The processing technology for reducing the fishy smell of canned fish according to claim 1, characterized in that: The sterilization method is high-pressure steam sterilization, the sterilization temperature is 100°C, the sterilization time is 35 min, the cooling temperature is 30°C, and the time is 12 min.

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