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Seafood-containing soup can and manufacturing method thereof

A technology for canned food and soup, which is applied to the field of canned soup and its production, can solve the problems of few canned soup products and a single variety, and achieves the effects of convenient eating, delicious taste and rich nutrition.

Inactive Publication Date: 2011-06-01
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few canned soup products, and a delicious soup is inseparable from people's diet. Although there are some wax gourd soups, trotter soups, etc. on the market, the types are single and difficult to meet the needs of consumers, especially those containing seafood. canned soup almost no

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1 canned clam soup containing sea cucumber flowers

[0022] 1) Prepare clam soup with dissolved xanthan gum

[0023] Put the fresh clams in salt water or sea water to spit out sand, wash them, weigh 12kg of clams, 0.96kg of salt, 0.036kg of monosodium glutamate, boil them in 120kg of clean water, and cook for 10 minutes after the water is boiled to fully cook the umami taste , filter out 100kg of clam soup, add 0.1kg of onion, ginger and garlic powder and cook for 5 minutes, put 0.45kg of xanthan gum in the clam soup, fully stir to dissolve, and set aside;

[0024] 2) Seafood processing

[0025] Weigh 3kg sea cucumber flowers, dissolve them in water, boil them in 20g / L ginger juice water for 10 minutes to remove the fishy smell, drain the sea cucumber flowers, put them in water and boil them for 10 minutes to remove the smell of ginger;

[0026] 3) Preparation of finished product cans

[0027] Drain the sea cucumber flowers that have removed the ginger fla...

Embodiment 2

[0029] Example 2 Canned scallop soup containing sea cucumber slices

[0030] 1) Preparation of scallop soup dissolved in xanthan gum

[0031] Put fresh scallops in salt water or sea water to spit out sand, wash, weigh 10kg, 0.8kg of salt, 0.04kg of monosodium glutamate, boil in 100kg of clean water, and cook for 10 minutes after the water is boiled to fully cook the umami taste. Filter out 80kg of clarified scallop soup, add 0.12kg of onion, ginger and garlic powder and cook for 5 minutes, put 0.4kg of xanthan gum in the scallop soup, fully stir to dissolve, and set aside;

[0032] 2) Seafood processing

[0033] Boil 3kg of fresh sea cucumber in water to remove internal organs, cut into small pieces after finalizing the shape, boil in 20g / L ginger juice water for 10 minutes to remove the fishy smell, drain the water, boil in clean water for 10 minutes to remove the ginger smell, and then put the sea cucumber cut into small pieces;

[0034] 3) Preparation of finished product...

Embodiment 3

[0036] Example 3 Canned Clam Chowder Containing Sea Cucumber Flowers and Sea Cucumber

[0037] 1) Prepare clam soup with dissolved xanthan gum

[0038] Put the fresh clams in salt water or sea water to spit out sand, wash them, weigh 12kg of clams, 0.96kg of salt, 0.036kg of monosodium glutamate, boil them in 120kg of clean water, and cook for 10 minutes after the water is boiled to fully cook the umami taste , filter out 100kg of clam soup, add 0.1kg of onion, ginger and garlic powder and cook for 5 minutes, put 0.45kg of xanthan gum in the clam soup, fully stir to dissolve, and set aside;

[0039] 2) Seafood processing

[0040] Weigh 1kg of sea cucumber flowers, dissolve them in water, boil 2kg of fresh sea cucumbers in water to remove the viscera, then boil the sea cucumber flowers and sea cucumbers in 20g / L ginger juice water for 10 minutes to remove fishy smell, drain them, boil them in water for 10 minutes, remove Ginger;

[0041] 3) Preparation of finished product ca...

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PUM

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Abstract

The invention relates to a seafood-containing soup can and a manufacturing method thereof. The soup can is characterized by comprising a soup material containing dissolved xanthan gum and cooked seafood, wherein the mass concentration of the cooked seafood is between 10 and 50g / L, and the mass concentration of the xanthan gum is between 4 and 5g / L. The manufacturing method of the soup can comprises the following steps of: 1) preparing the soup material containing the dissolved xanthan gum; 2) treating seafood; and 3) preparing a finished product can. The soup can can be manufactured into salty taste, spicy taste, sweet taste and other different tastes. In the invention, the seafood is manufactured into a soup can which has delicious taste and rich nutrition, is convenient, quick and safe to eat; and the soup can saves labor in household kitchen, meets the requirement on consumers, fulfills the demands of fast-tempo society, and provides new developing space for seafood manufacture.

Description

technical field [0001] The invention belongs to the technical field of canned food, and in particular relates to a seafood-containing soup can and a preparation method thereof. Background technique [0002] Canned food was originally just a substitute for fresh vegetables and fruits. With the development of society and the improvement of people's living standards, people are increasingly pursuing convenient, healthy, nutritious and safe food. The canned food industry also has a wide development space. Present canned products are varied, including meat, poultry, aquatic products, fruits, vegetables, etc. The main body eaten by consumers is fruit pulp and vegetables, or canned food is eaten as a condiment or semi-finished product. However, there are few canned soup products, and a delicious soup is inseparable from people's diet. Although there are some wax gourd soups, trotter soups, etc. on the market, the types are single and difficult to meet the needs of consumers, especi...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/33A23L23/00A23L17/40
Inventor 曾名湧苑宁张军宁马桂兰赵元晖刘尊英董士远
Owner OCEAN UNIV OF CHINA
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