Canned tilapia in tomato sauce and processing technology thereof

A preparation process, tilapia technology, applied in food preparation, meat/fish preservation, food preservation, etc., can solve the problems of inconvenient long-term storage and long-term transportation of tilapia, and achieve bright red color and process steps Reasonable, meaty effect

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 canned tilapia in tomato sauce and its preparation process, which has simple process, rich nutrition, unique flavor, convenient eating, and solves the shortcomings of inconvenient long-term storage and long-term transportation of tilapia

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0010] 170 servings of tilapia are preferred. Scrape off the scales of the selected fresh fish, cut off the head, tail and internal organs with a knife, wash with clean water, pour off the water, slice into 15-25MM thick fish fillets, and put them into stainless steel containers Add light salt water (the ratio of salt water to fish is fish: water = 4:1), marinate the above washed fish for 15-25 minutes, put them into a sterilizer, sterilize them with high-temperature steam for 40-60 minutes and dehydrate them. Quantitatively put the above-mentioned materials into a container at a temperature of 70-100°C, and pour soup (the soup consists of 20 parts by weight of tomato juice, 20 parts of peanut oil, 5 parts of chicken essence, 5 parts of refined salt, Soak 5 parts of white sugar, 10 parts of cooking wine, 20 parts of flavored water), pour into drinking water at 25°C, mix evenly, vacuum seal the can, and store it statically for 7-10 days to get the finished product.

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PUM

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Abstract

The invention relates to a canned tilapia in tomato sauce and a processing technology thereof, and belongs to the technical field of food processing. The processing technology comprises the following steps: selecting tilapias, cleaning, drying, slicing, curing, high-temperature steam sterilizing, dehydrating, soaking in soup, mixing with drinking water for people, vacuum canning, static storing, and obtaining finished products. The processing technology steps are reasonably designed, and cans processed by the technology have features of delicious canned tilapia, tender fish meat, various kinds of unsaturated fatty acids and rich proteins, red and bright color, sweet, sour and delicious taste, rich tomato flavor, convenient carryover and eating and easy preservation.

Description

technical field [0001] The invention relates to a canned tilapia in tomato sauce and a preparation process, belonging to the field of food processing. Background technique [0002] Tilapia is a small to medium sized fish. Now it is a freshwater farmed fish cultivated by key scientific research in the world's aquaculture industry, and it is known as one of the main sources of animal protein in the future. It is native to Africa and belongs to the tropical fish of the bream family, similar to tilapia. According to the determination, every 100 grams of tilapia meat contains 20.5 grams of protein, 6.93 grams of fat, 148 kcal of calories, 70 mg of calcium, 50 mg of sodium, 37 mg of phosphorus, 1 mg of iron, 0.1 mg of vitamin B1, and 0.12 mg of vitamin B2 . The meat of the fish is delicious, tender, contains a variety of unsaturated fatty acids and rich in protein. In Japan, this fish is called "a protein source that does not require protein". Whether it is braised in brown sauc...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/22A23L17/10A23L27/00
CPCA23B4/00A23L17/10
Inventor 刘宜霞
Owner 刘宜霞
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