90 results about "Canned fish" patented technology

The invention discloses a preparation method of canned sardines, comprising the steps of taking sardines as raw material, canning and cooking the sardines, filling soup and sealing, and finally, performing pre-sterilization and electron beam secondary sterilization so as to realize full sterilization on the basis of keeping the original taste. The canned sardines prepared by the preparation method of canned sardines, provided by the invention, the original rich nutrient contents of the seafood are kept and various nutrient contents are added, has no added preservative in the can and is a green health food, and can be preserved for a long time, thus satisfying the needs of human life.

The invention discloses a method for fabricating canned fish from tilapia wastes. The method comprises the following steps: collecting raw materials; cleaning raw materials; pickling; frying; seasoning and softening; bagging and vacuum sealing; and sterilizing and packaging. By adopting the method disclosed by the invention, a traditional treatment mode of the tilapia wastes is broken through; the fish chin part is effectively separated from the tilapia wastes; the canned fish with a unique flavor is prepared by a series of treatment. Thus, the utilization rate of the overall fish is improved by 8%, the industrialized tilapia products are enriched, and a precedent is made for efficient utilization of the tilapia mossambica.

The invention relates to a manufacturing method of an air-drying canned fish. The method is characterized in that the manufacturing method of the air-drying canned fish includes the following steps that are (1) fishes processing, (2) seasoning and salting, (3) air drying, (2) secondary seasoning, (5) can filling, (6) processing in vacuum, (7) ripening, (8) crisping, (9) sterilizing, and (10) packing. The manufacturing method of the air-drying canned fish has simple manufacture, green environmental protection, fish flavor maintenance, food safety, nutrition, and hygiene.

The invention discloses a preparation method of canned liquid-smoked procypris mera and belongs to the technical field of processing of aquatic products. The preparation method comprises the following steps: (1) treatment of fish serving as a raw material; (2) liquid smoking; (3) frying; (4) canning and sealing; (5) sterilization; (6) cooling and packaging. The procypris mera is processed with a liquid smoking method, the attractive smoked color and fragrance can be obtained, and the functions of resisting bacteria, resisting oxidation and prolonging the guarantee period are realized; with the adoption of the smoking process, nutrients of the procypris mera are seldom damaged, processing is easy, time is saved, the efficiency is improved, the flavor of the product is good, and the canned liquid-smoked procypris mera has a golden color and a strong smoking flavor, is safe to take due to the fact that the content of residual BaP (benzopyrene) is lower than a national tolerance limit, and is very characteristic.

The invention discloses a production line for producing canned fish, relating to the technical field of processing of meat cans. A total process comprises the following steps of screening, abodominal organ cleaning, washing, pickling, washing, water removal, frying, seasoning, vacuum canning, sterilizing and packaging. The production line disclosed by the invention is simpler and can be used for producing canned fish with various tastes and different kinds; and by using microwave sterilizing, the sterilization in the canned fish is more effective, the shelf life is prolonged and the requirement of people can be better met.

The invention discloses canned fish and a making method thereof, and belongs to the technical field of canned food processing. The canned fish is prepared from, by weight, 60-80 parts of fish, 20-30 parts of vegetable oil, 2-5 parts of starch, 1-4 parts of yellow wine, 1-3 parts of fermented blank beans, 0.8-1.2 parts of oyster sauce, 0.8-2 parts of dark soy sauce, 0.8-1.8 parts of mature vinegar, 0.8-1.5 parts of salt, 0.5-1.2 parts of aginomoto, 0.5-1 part of ginger powder, 0.5-1 part of white pepper, 0.2-1 part of rock candy, 0.2-0.5 part of pepper, 0.2-0.5 part of red pepper and 0.05-0.08 part of spice. The canned fish has the advantages of being good in color, aroma and taste and low in production cost, and the tasty ability of fish meat is good.

The invention relates to a method for removing sour flavor of tuna can products, which comprises the following steps: preparing fish meat of the tun; preparing a rinsing solution containing 0.20-0.50g/L of tea polyphenol, 0.10-0.30g/L of dipotassium hydrogen phosphate and 0.10-0.30g/L of sodium acid pyrophosphate; placing the fish meat of the tuna in the rinsing solution for rinsing, wherein the proportion of the fish meat to the rinsing solution is 1.0kg tuna fish meat: 1.0-3.0L rinsing solution, rinsing for 1.0-4.0 minutes; during a seasoning process of an oil immersion tuna can and a seasoning tuna can, adding a flavor liquid containing 0.05-0.10g/L of sodium hexametaphosphate and 0.02-0.06g of sodium acid pyrophosphate in the canned fish meat, adding 10-15mL of flavor liquid in 100g of fish meat; during a brine adding process of a steamed tuna can, adding a salt aqueous solution containing 0.05-0.10g/L of sodium hexametaphosphate and 0.02-0.06g/L of sodium acid pyrophosphate in the canned fish meat, and adding 10-15mL of salt aqueous solution in 100g of fish meat. The method for removing sour flavor of tuna can products has the advantages of simple operation, low cost and good depickling effect, the problem of heavy sour flavour of the tuna can product is solved, the taste of the canned tuna product is effectively increased, and the business value of the tuna product is increased.

The invention discloses a preparation technology of canned abalones. The preparation technology of the canned abalones comprises the following steps: selecting raw materials; removing impurities; preparing abalone meat; washing the prepared abalone meat; performing color retention on the washed abalone meat; pickling the color-retained abalone meat with salt; preparing soup; carrying out filling;and then, carrying out inspecting and packaging. In the step of selecting raw materials, namely the abalones, the abalones to be selected are rinsed with saline water of which the concentration is 1%for 3-5 days, so that inherent slime of the abalones can be effectively removed by the saline water; and moreover, parasites on surface of the abalones can be killed by the sterilization effect of thesaline water, and dirts in the stomachs of the abalones are promoted to be spitted out by the abalones due to soaking by the saline water, so that the finally prepared canned abalones become cleanerand more hygienic. In the step of preparing abalone meat, a sodium hypochlorite solution of which the concentration is 0.5% is added, so that low-temperature sterilization of abalone meat is realizedso as to improve water-holding capacity and texture of the abalone meat, thereby preventing water loss and retaining heat-sensitive nutrients to the maximum extent. In addition, in the step of performing ultrasonic washing on the prepared abalone meat, a compound salt solution is added, so that the purpose of ensuring excellent tenderness and meat elasticity of the canned abalones is achieved.

The invention provides a production process of air-dried canned fish. The production process comprises the following steps: A, preprocessing and killing a fish, namely removing scales, belly nape, internal organs, fins, gills and teeth, and longitudinally and vertically cutting the back and thick meat part of the fish for 2-3 times; washing the fish, namely removing dirt and mucus of the fish and rinsing for 2-3 times by using clean water, wherein the water temperature is controlled to be 10-12 DEG C and the time is controlled to be within 30 minutes in a fish washing process; B, salting the fish, uniformly coating a fish body with prepared seasonings for salting, and emphatically coating the thick meat part with the seasonings to enable the fish to be tasty; C, air-drying, namely hanging the fish on an air-drying shelf, keeping the relative humidity of less than 57% and the temperature of 18-22 DEG C, and air-drying the fish body until the water content is 50%-57%; D, canning and sterilizing, namely canning the air-dried fish within 3 hours and sterilizing; or storing in a refrigeration house with temperature of 0-3 DEG C; quantitatively weighing soup and seasoning oil, adding the soup and the seasoning oil into a can, and sealing the can.

The invention discloses a preparation method of a flexible package canned fish, which comprises the following steps: processing a fish: cleaning the fish, peeling, and cutting both sides of the fish body into mesh patterns with a knife; preparing a main material, wherein the main material comprises 800g of fish, 150-250g of vinegar, 80-120g of white sugar, 3-8g of salt, 30-60g of cooking wine, 30-60g of soybean sauce, 30-60g of seasoned sauce for seafood, 30-60g of oyster sauce and 20-30g of chicken broth; cooking: taking a small amount of edible oil with a frying dipper, pouring into a pan, putting seasonings into the pan after the edible oil is hot, and frying; after the seasonings are half-mature, putting the processed fish on the seasonings, and pouring the sauce on the fish until the fish body is immersed; packaging the stewed fish with a high-temperature-resistant boiling bag, vacuumizing, and sealing; and finally, sterilizing by using a full-automatic process retort according to the conventional canned food sterilizing operation method. The flexible package canned fish has the advantages of unique formula, good mouthfeel, simple process and abundant nutrition.

The present invention discloses easily digestible canned fish bladders and a preparation method thereof, and belongs to the technical field of canned food processing. The easily digestible canned fishbladders contain the following ingredients: 20-60% of fish bladder raw materials, 5-10% of fruit fleshes, 0.2-1.2% of Chinese wolfberry fruits, 0.3-0.8% of white fungus, 0.3-0.6% of lotus seed, 0.5-1% of longan, 0.5-1.5% of red dates, 0.15-0.5% of vitamin C, 0.1-0.5% of citric acid, 0.01-0.05% of fruit essence and the balance sugar water. Compared with traditional fish bladder products, the preparation method solves a problem that the traditional fish bladder products are not instant. Secondly, the easily digestible canned fish bladders are low in production costs, scientific in used materials and balanced in nutrition. The fruit fleshes and fish bladders are combined, and the easily digestible canned fish bladders are multiple in nutrients and easily digested, have nutrients easily absorbed by human body and bring large convenience for people to eat the fish bladders.

The invention discloses an instant mushroom-flavored drunken-fish can and a preparation method thereof. The instant mushroom-flavored drunken-fish can is prepared from the following raw materials in parts by weight: 35-45 parts of dried mushrooms, 45-60 parts of drunken fishes, 30-50 parts of pickled peppers, 20-30 parts of fresh ginger juice, 3-5 parts of white sugar, 10-20 parts of carrots, 10-20 parts of tender bamboo-shoot tips, 7-12 parts of soybean sauce, 3-8 parts of salt, 5-10 parts of edible oil, 30-50 parts of corns and 27-35 parts of milk. The preparation method comprises the following steps: processing the drunken fish, making pulp, brewing the pulp in a boiler and hot-packaging the brewed pulp. The instant mushroom-flavored drunken-fish can disclosed by the invention has the characteristics of appropriate salty flavor, fresh and tender texture, strong aroma, rich nutrition and chewy taste. The preparation method of the instant mushroom-flavored drunken-fish can is easy to operate, convenient to prepare, low in cost, small in environment pollution and suitable for industrial mass production.

The invention discloses a preparation method of canned and fried fish. The preparation method mainly solves the problems of uniform flavor and heavy fishy smell of existing canned fish. The preparation method comprises steps as follows: fresh marine fish is taken as a raw material, heads, tails, fins and viscera are removed, then the fresh marine fish are washed clean, and fish blocks are prepared; the fish blocks are soaked in a fishy smell elimination solution to remove a fish smell; the fish blocks are put into salt water after being rinsed and then subjected to superhigh-pressure treatment; the fish blocks are washed and immersed into a flavoring liquid to be flavored; the fish blocks are fried, and the fried fish blocks are obtained; shiitake mushrooms, winter bamboo shoots, carrots, sesame, chilli powder, fermented black bean sauce, granulated sugar, salt and goat bone soup are selected to prepare auxiliary materials; the fried fish blocks and the auxiliary materials are canned, nisin is added for bacteriostasis, exhausting, sealing, can washing, sterilization and back pressure cooling are performed, then the canned fish is left to stand and cooled to the normal temperature, and the finished canned and fried fish is prepared after being detected to be qualified. The preparation method is technologically reasonable, materials are matched scientifically, and the operability is high. The canned and fried fish prepared with the method has rich nutrition, chewy meat quality, a unique flavor and a long guarantee time and tastes good and delicious.

The invention discloses a method for preparing a cat food phagostimulant by comprehensively utilizing fish leftovers. The cat food phagostimulant is prepared from the following raw materials in partsby weight: 30-40 parts of fish viscera, 20-30 parts of fish paste, 5-10 parts of fish bone meal, 2-5 parts of edible gum, 10-20 parts of potatoes, 3-8 parts of protein powder, 1-3 parts of sugar and 2-4 parts of salt. The canned fish is prepared by taking the fish viscera, the fish paste and the fish bone meal as main raw materials, so that the nutritional ingredients in the raw materials are reserved to the maximum extent, and the obtained product has the advantages of moderate hardness and rich nutrition, and is beneficial to healthy growth of pets.

The invention relates to a five-spice flavored yellow croaker can and a processing process thereof, belonging to the field of food processing. The processing process is realized by the following steps: preferably selecting a yellow croaker; after selecting and washing the materials, leaching and slicing; pickling, frying, pickling, boiling, adding soup and immersing; and sealing the slices in a can in vacuum, and statically storing to prepare the five-spice flavored yellow croaker can. The processing process has reasonable processing steps and design; the can prepared by the process has abundant nutrition; the fish is tender, dry and wet and has a strong five-spice flavor; and the five-spice flavored yellow croaker can is convenient to carry and eat and easy to store.

The invention discloses canned edible fish for pets. The canned edible fish is prepared from the following raw materials in parts by weight and in a compounding ratio: 30-40 parts of internal organs of fishes, 20-30 parts of fish paste, 5-10 parts of fish bone meal, 2-5 parts of edible gelatin, 10-20 parts of potatoes, 3-8 parts of protein powder, 1-3 parts of sugar and 2-4 parts of salt. According to the canned edible fish disclosed by the invention, the internal organs of the fishes, the fish paste and the fish bone meal are used as main raw materials for making the canned fish, nutrient components in the raw materials are reserved to a maximum degree, obtained products have the advantages of being moderate in hardness of mouth feel and rich in nutrition, and the healthy growth of the pets is facilitated.

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.

The present invention provides an aquatic product processing device and belongs to the technical field of aquatic products. The aquatic product processing device comprises a scale removing member, a block cutting member, a viscus removing member, a baking chamber, a canning member and a refrigerating chamber; the scale removing member comprises a first fish barrel, a first fixing structure, a first hair brush and a first spraying nozzle; and the viscus removing member comprises a second fixing structure, a second hair brush and a second spraying nozzle. The scale removing member removes fish scales; the first hair brush scrapes off the fish scales; the first spraying nozzle removes the fish scales; the fish scale removing effect is better; the block cutting member cut the scale-removed fish into fish blocks with a preset length; the viscus removing member removes viscera in the fish blocks; the second hair brush scrapes off the viscera; the second spraying nozzle removes the viscera; the viscus removing effect is better; the fish blocks are baked in a second baking chamber into dried fish blocks for preset time; the canning member cans the dried fish blocks into canned fish; the canned fish is convenient for users to carry; the canned fish is refrigerated in the refrigerating chamber, so that the canned fish is longer in preservation time; and the aquatic product processing device has a simple structure and is convenient to operate.

The invention discloses a canned abalone preparation device. The device comprises a can making device and an abalone processing device, wherein the abalone processing device comprises a first filtering mechanism, a first cleaning mechanism, a first row-dividing and single-dividing mechanism, a first detecting mechanism, a first overturning mechanism and a first shelling mechanism; the first detecting mechanism comprises a detection rod for detecting hardness; the first shelling mechanism comprises a first cutting assembly and a first shelling assembly; and the first cutting assembly comprises an adsorption head, a first telescopic assembly, a sliding portal frame and a cutting saw belt for cutting abalone shells. The device is accurate in shelling and can reduce cost and labor intensity. The canned abalone preparation method comprises the following steps: screening sizes of abalones; cleaning the abalones; dividing the abalones into rows and sizes; detecting front and back sides of the abalones; turning over the abalones of which flesh is not upward; shelling the abalones; and collecting abalone flesh, and performing ingredient canning. The method can be used for processing the abalones conveniently and quickly and shelling accurately.

The invention discloses a method for making canned yellow croaker, which belongs to the technical field of canned food processing. The production method comprises: the first step of raw material pretreatment; the second step of pickling; the third step of frying; the fourth step of boiling; the fifth step of packaging and sterilization. This production method enriches the taste of canned fish through the selection and ratio design of raw materials, especially the addition of oyster sauce, dark soy sauce, and mature vinegar in the formula, and by adding a specific proportion of raw materials such as ginger powder, rice wine, and spices. The invented canned fish has the advantages of complete color, fragrance and taste.

The invention discloses a method for preparing fish protein powder through continuous enzymolysis. With processed minced flesh of canned fishes as a raw material, the method comprises the following steps that the minced flesh is cut and mixed, and water is added for homogenization to obtain a homogenized solution; a complex enzyme is added for hydrolysis, an oily fish flesh protein pulp is separated out through a coupled microfiltration process, and oil is removed through centrifugation; the protein pulp continues to be subjected to enzymolysis after a complex protease is supplemented, and soluble protein with the molecular weight less than 15 KDa is obtained through coupled ultrafiltration separation; through nanofiltration, the protein solution is desalted, and small-molecular amino acids and peptides are removed; mist spraying and drying are conducted to obtain the fish protein powder with the water content of 3%. The method is suitable for preparing the aquatic protein powder, andespecially suitable for the continuous production of the fish protein powder. According to the method, through coupling of a combined membrane technology and the enzymolysis process, the fish flesh protein is simultaneously deoiled, separated, desalted and concentrated, the quality and safety of the protein powder are high, the production process is environmentally friendly and safe, and the energy consumption is low.

The invention discloses canned anchovy and belongs to the technical field of canned food. The canned anchovy is prepared from, by weight, 60-80 parts of anchovy, 15-30 parts of vegetable oil, 2-5 parts of starch, 1-4 parts of yellow wine, 1-3 parts of fermented soya beans, 1-3 parts of red onions, 0.5-2 parts of ginkgo seeds, 0.8-1.2 parts of oyster sauce, 0.8-2 parts of dark soy sauce, 0.5-0.8 part of soybean sauce, 0.8-1.8 parts of mature vinegar, 0.8-1.5 parts of table salt, 0.5-1.2 parts of aginomoto, 0.5-1 part of ginger powder, 0.5-1 part of pepper, 0.2-1 part of rock candy, 0.2-0.5 part of Chinese prickly ash, 0.2-0.5 part of red chili and 0.05-0.08 part of spice. Compared with canned fish in the prior art, the canned anchovy has the advantages that meat is fresh and tasty, and flavor absorbing capacity is high.

The invention discloses a making process of canned fish blocks with salt black beans. The making process comprises the following steps of preparing raw materials: removing scales, internal organs, heads and tails of fishes, thoroughly cleaning the fishes without the scales, the internal organs, the heads and the tails, and then cutting the cleaned fishes into fish blocks; pickling the fish blocks: pickling the fish blocks with salt for 4-9 hours, wherein the weight ratio of the fish blocks to the salt is 1 to (3-9); after pickling, cleaning the pickled fish blocks, and draining the cleaned fish blocks; performing deep-frying: putting the drained fish blocks in a pot for frying until two sides of the fishes are golden, and fishing out the fried fish blocks; performing seasoning: mixing salt black beans with minced garlic, fresh ginger, cooking wine, red peppers, spice, a little water, and the deep-fried fish blocks under the condition of a small fire for 9-17 minutes so as to obtain a mixture, and then fishing out the mixture from the pot; canning the mixture: canning the obtained fish blocks and mixed ingredients, and performing sealing; performing sterilization: performing sterilization for 5-12 minutes by using a microwave sterilization method, and after the sterilization, performing natural cooling. The fish blocks obtained by the making process disclosed by the invention are rich in nutrition, the salt black beans are health-care foods also having rich nutrition, and other spice, the garlic, the fresh ginger and the cooking wine are also added, so that the fishy taste of the fish blocks is removed, and the flavor of the fish blocks is good; the fish blocks have the characteristics of being unique in taste and convenient to carry, have the advantage of being suitable for industrialized production, and can be eaten by people in hotels and families and outgoing tourists.

The invention discloses a method for preparing bioactive peptide from canned fish production waste liquid, belonging to the field of food biotechnology. The method comprises the following steps of: with the canned fish production waste liquid as a raw material, hydrolyzing with a compound enzyme (alkaline protease and trypsin), and separating with an ultrafiltration membrane to obtain small-molecular-weight bioactive peptide with antioxidant activity and ACE inhibitory activity. The method disclosed by the invention is conductive to realizing high-value utilization of the canned fish production waste liquid, can greatly reduce the production cost of biological peptide products and brings relatively high economic, ecological and social benefits.