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Canned spiced Scomberomorus niphonius and processing technology thereof

A processing technology and technology for spiced mackerel, which is applied in the field of food processing, can solve the problems of inconvenient long-term storage and long-term transportation of mackerel, and achieve the effects of being convenient to carry and eating, easy to preserve, and rich in nutrition.

Inactive Publication Date: 2015-03-18
刘宜霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to disclose a spiced mackerel can and its processing technology, which has simple technology, rich nutrition, unique flavor, convenient eating, and solves the shortcomings of inconvenient long-term storage and long-term transportation of mackerel

Method used

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Effect test

Embodiment 1

[0011] The technical scheme adopted in the present invention is: preferably 300 parts of Spanish mackerel, cut off the head, tail and viscera of the selected fresh fish with a knife, wash them with clean water, pour off the water, take the middle section of the fish and cut them into 15MM thick slices with a knife Fish fillets, add light salt water (the mixing ratio of salt water and fish is 1:4) and marinate the above washed fish for 15 minutes, add soy sauce, peanut oil, chicken essence, refined salt, white sugar, cooking wine, star anise, green onion, ginger Boil in a pot, make soup stock, pour it into a container, and let it cool for later use {The soup composition is composed as follows by weight: 2 parts of soy sauce, 15 parts of peanut oil, 5 parts of chicken essence, 5 parts of refined salt, 5 parts of white sugar, and 5 parts of cooking wine 20 servings of spices (star anise, scallion, ginger slices)}, put the pot on fire, add salad oil, fry the mackerel fillets in the...

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PUM

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Abstract

The present invention relates to a canned spiced Scomberomorus niphonius and a processing technology thereof, which belongs to the field of food processing. The processing technology is composed of the following steps: selecting the high-quality Scomberomorus niphonius and other materials, cleaning and drying the materials, filleting, pickling, frying, pickling and boiling the Scomberomorus niphonius, soaking the Scomberomorus niphonius in the pour-in soup, vacuum sealing and statically storing the soaked Scomberomorus niphonius and thereby obtaining the finished products. The processing technology has a rational design of process steps and the canned spiced Scomberomorus niphonius is rich in nutrition, has a delicate and tender fish meat, a fragrant and moisturizing smell and a spicy and sour taste, and is easy to carry, eat and preserve.

Description

technical field [0001] The invention relates to a canned spiced mackerel and a processing technology, belonging to the field of food processing. Background technique [0002] Mackerel is also called "mackerel" (scientific name), teleost fish class, scombroid family. There are many types, the common ones are "Chinese mackerel", blue-spotted mackerel, spotted mackerel, Kang's mackerel, etc. Its meat is delicate, delicious, nutritious, rich in protein, vitamin A, minerals (mainly calcium ) and other nutritional elements, Spanish mackerel has the effect of invigorating qi and calming cough, and has a certain effect on weak cough and asthma. Because the fresh and live products have a short shelf life, people have been processing them into dried or pickled products by using the original pickling or sun-drying process for a long time, and the economic benefits are relatively poor. In view of the fact that the above-mentioned Spanish mackerel has not been used in canned food proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10
Inventor 刘宜霞
Owner 刘宜霞
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