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Seafood can and manufacturing method thereof

A production method and seafood technology, applied in food preparation, application, food science, etc., can solve the problems of troublesome cooking, strong fishy smell, and difficult preservation, etc., and achieve the effect of protecting nutrients, delicious taste, and convenient consumption

Inactive Publication Date: 2012-03-28
WEIHAI JUNLIDE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, eating more seafood products is very beneficial to health, but due to the influence of factors such as seasons, regions, and transportation, various dried and processed fresh-keeping seafood products have appeared, which is difficult to maintain the original color and color of seafood. Fragrance and taste can easily cause the loss of nutrients in seafood, which cannot meet consumers' demand for fresh seafood
New seafood products have relatively high requirements on the storage environment. Most of the new seafood has a strong fishy smell, which is not easy to store, and it is also troublesome to cook.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: A kind of canned seafood is composed of processed sea cucumbers, prepared broth and quail eggs, and its solid content is ≥ 15%. It is prepared according to the following process. The processing and preparation of seafood is to select and clean sea cucumbers, put them in Add 2% salt in clean water and boil for 10-12 minutes, cool and put into cans. The preparation of broth is to add bones and chicken to clean water and boil for 20 minutes, remove and clean, according to 30kg bones, 10kg chicken, 5kg mushrooms, Mix 150kg of water, heat and boil, heat at 80-100°C for 8 hours, then cool to 10°C, remove the fat, add 50g of aniseed, 60g of Chinese prickly ash, 100g of cinnamon, and 30g of fragrant leaves to the soup for seasoning Products, heated at 100°C for 2 hours, then filtered the broth with a 120-mesh sieve, took the soup and added 1-1.5% salt, 0.3-0.4% monosodium glutamate condiments, canned sea cucumbers, broth, and quail eggs, and then sterilized After ...

Embodiment 2

[0032] Embodiment 2: A kind of canned seafood is made up of processed abalone, prepared broth and quail eggs, and its solid content is more than 15%. It is prepared according to the following process. The preparation of seafood is to select and clean the abalone and put it into clear water Add 2% salt to the soup and boil for 12 minutes. After cooling, put it in a can. The preparation of the broth is to add the bones and chicken to the water and boil for 20 minutes, remove and clean it. Proportional mixing, heating and boiling, heating temperature 100°C, time 8 hours, then cooling to 10°C, after removing oil, add 50g of aniseed, 60g of pepper, 100g of cinnamon, 30g of fragrant leaves into the soup, heating at 100°C ℃ for 2 hours, then filter the broth with a 120-mesh sieve, add 1.5% salt and 0.4% monosodium glutamate seasoning to the soup, seal the abalone, broth, and quail eggs in cans, sterilize for 30 minutes, and sterilize at 121°C before proceeding Cooling, the center tem...

Embodiment 3

[0045]Embodiment 3: A kind of canned seafood is made up of processed shrimp meat, prepared broth and quail eggs, and its solid content is more than or equal to 15%. It is prepared according to the following process. The preparation of seafood is to select and clean the shrimp meat, put Add 2% salt into clean water and boil for 10 minutes, cool and put into cans. The preparation of broth is to add bones and chicken to clean water and boil for 20 minutes, remove and clean, according to 30kg bones, 10kg chicken, 5kg mushrooms, 150kg Mix the proportions of water, heat and boil, heat at 100°C for 8 hours, then cool to 10°C, remove the fat, add 50g of aniseed, 60g of Chinese prickly ash, 100g of cinnamon, and 30g of fragrant leaves into the soup, and heat The temperature is 100°C, the time is 2 hours, and then the broth is filtered with a 120-mesh sieve, and the soup is taken and added with 1% salt and 0.3% monosodium glutamate seasoning. After the shrimp meat, broth, and quail eggs ...

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Abstract

The invention provides a seafood can and a manufacturing method thereof. According to the invention, seafood is selected and washed, and is added into clear water; 2% of salt is added to the mixture, and the seafood is boiled in the salt solution; and the boiled seafood is cooled and canned. A preparation method of a broth comprises steps that: bones and chickens are added into clear water, boiled for 20 minutes, and are fetched and washed; 30kg of the bones, 10kg of the chickens, 5kg of mushrooms, and 150kg of water are mixed and boiled for 8 hours; the mixture is cooled, grease is removed, flavorings such as illicium verum are added into the soup, and the broth is heated for 2 hours; the obtained broth is screened by using a sieve of 120 meshes; the broth is fetched; flavorings such as salt and monosodium glutamate are added into the broth; the broth is sterilized, canned, and stored under constant temperature for 10 to 20 days, such that finished products are obtained. According tothe invention, odors of the seafood can be effectively removed. With the broth gel, nutrient components of the seafood can be protected. The seafood can is convenient and safe to seat, and has advantages of delicious taste, pure mouthfeel, and abundant nutrients. With the seafood can, consumer requirements can be satisfied.

Description

technical field [0001] The invention relates to the technical field of seafood processing, in particular to a seafood can and a production method. Background technique [0002] With the development of society and the continuous improvement of people's living standards, the demand for green, pollution-free, nutritious and delicious food that is convenient to carry and eat is also increasing. Marine organisms are not only natural, but also delicious and nutritious. Seafood products are rich in protein, fat, vitamins, and inorganic salts necessary for human health. Therefore, eating more seafood products is very beneficial to health, but due to the influence of factors such as seasons, regions, and transportation, various dried and processed fresh-keeping seafood products have appeared, which is difficult to maintain the original color and color of seafood. Fragrance and taste can easily cause the loss of nutrients in seafood, which cannot meet consumers' demand for fresh seaf...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 王建春赵美虎
Owner WEIHAI JUNLIDE FOOD
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