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Manufacturing method of a soft canned seasoned and instant ictalurus punctatus

A technology for channel catfish and its preparation method, which is applied in food preparation, food drying, food science, etc., can solve problems such as the single processing form of channel catfish, affecting the market demand for frozen catfish fillets, and restricting the development of catfish-related products, etc. To achieve the effect of convenient and diverse eating methods, prolonging the sales time and enriching the market

Inactive Publication Date: 2015-09-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, channel catfish is processed in a single form and the degree of deep processing is low
Channel catfish is suitable for processing into frozen catfish fillets due to its tender meat and no intervertebral spines. However, channel catfish itself has a strong earthy smell, which is difficult for domestic consumers to accept, which affects the domestic market demand for frozen catfish fillets.
Channel catfish is a high-fat freshwater fish. During processing, fish oil seeps out and forms a hard shell on the surface of the fish, which hinders subsequent deep dehydration and limits the development of catfish-related products.

Method used

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  • Manufacturing method of a soft canned seasoned and instant ictalurus punctatus
  • Manufacturing method of a soft canned seasoned and instant ictalurus punctatus
  • Manufacturing method of a soft canned seasoned and instant ictalurus punctatus

Examples

Experimental program
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Effect test

Embodiment 1

[0025] After thawing fresh fish or frozen catfish, remove the head, tail, viscera, wash, evenly divide and cut into 4cm×3cm×1.5cm fish pieces; put the divided fish pieces into the mixed deodorizing agent Medium deodorization, the material-liquid ratio of fish block and deodorization agent is 1:3, the temperature is 4°C, the deodorization time is 2h, the mixed deodorization agent is calculated as 100g: 1.5 black tea is brewed with 70g boiling water at room temperature for 0.5h. After cooling, add 4g of table salt, 1g of sodium bicarbonate, 3g of cooking wine, and make up the rest with cold water; wash off the salt on the surface of the fish pieces with running water for 3 minutes, drain them, and place them in a hot air drying box for blast drying at 50°C for 3 hours. until the moisture content is about 65%; fry the pre-dried fish pieces in oil at 120°C for 5 minutes, remove immediately and fry in oil at 200°C for 2 minutes, until the surface of the fish pieces is golden yellow ...

Embodiment 2

[0029]After thawing fresh fish or frozen catfish, remove the head, tail, viscera, wash, evenly divide and cut into 4cm×3cm×1.5cm fish pieces; put the divided fish pieces into the mixed deodorizing agent For deodorization, the material-liquid ratio of fish block and deodorizer is 1:3, the temperature is 7°C, the deodorization time is 2h, the mixed deodorizer is calculated as 100g: 2g black tea is brewed with 70g boiling water for 0.5h at room temperature, and the After cooling, add 5g of table salt, 2g of sodium bicarbonate, 2g of cooking wine, and make up the rest with cold water; wash off the salt on the surface of the fish pieces with running water for 4 minutes, drain them, and put them in a hot air drying oven for blast drying at 55°C for 2.5 hours , until the moisture content is about 67%; fry the pre-dried fish pieces in oil at a temperature of 130°C for 4 minutes, immediately remove them and fry them in oil at a temperature of 180°C for 3 minutes, until the surface of th...

Embodiment 3

[0033] After thawing fresh fish or frozen catfish, remove the head, tail, viscera, wash, evenly divide and cut into 4cm×3cm×1.5cm fish pieces; put the divided fish pieces into the mixed deodorizing agent For medium deodorization, the mass-to-liquid ratio of fish pieces and deodorizing agent is 1:3, the temperature is 10°C, the deodorizing time is 2 hours, and the mixed deodorizing agent is calculated as 100g: 3g of black tea is brewed with 70g of boiling water at room temperature for 0.5h. After cooling, add 6g of table salt, 3g of sodium bicarbonate, 2g of cooking wine, and make up the rest with cold water; wash off the salt on the surface of the fish pieces with running water for 5 minutes, drain them, and place them in a hot air drying oven to dry them with air at 55°C for 2.5 h, until the moisture content is about 70%; fry the pre-dried fish pieces in oil at a temperature of 140°C for 3 minutes, immediately take them out and fry them in oil at a temperature of 180°C for 3 m...

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Abstract

The present invention discloses a manufacturing method of a soft canned seasoned and instant ictalurus punctatus which includes the following steps: pre-treating freshwater fish, removing fishy smell and pickling, drying, oil-frying, seasoning and packaging, and sterilizing and cooling. The soft canned seasoned and instant ictalurus punctatus uses freshwater fish with relatively high fat content as raw materials, the same technology can be popularized and applied in the manufacturing processes of the canned freshwater fish which uses raw materials with the same or similar characteristics, especially with relatively high fat content, and thus the market is enriched.

Description

technical field [0001] The invention belongs to the technical field of food processing and preservation, in particular to the technical field of aquatic product processing, and in particular relates to a method for preparing seasoned and ready-to-eat soft canned channel catfish. Background technique [0002] Channel catfish is native to the Mississippi River in the United States. It is a large freshwater fish with high economic value. Channel catfish is delicate in texture and has a good taste. Its nutritional value is second only to "soft gold" eel, and it has the functions of promoting lactation and nourishing , rich in protein and vitamins, the meat is tender and delicious. Catfish has few intermuscular spines and is easy to process into fish fillets. It is a scaleless fish, easy to remove the skin, and has a high meat yield (about 36% to 38%). Mature, the production is also increasing year by year. The United States is the largest market for my country's catfish export...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/015A23L1/01A23L17/10A23L5/10A23L5/20
CPCA23V2002/00A23V2300/38A23V2300/10
Inventor 夏文水张鹏许艳顺姜启兴许学勤于沛沛
Owner JIANGNAN UNIV
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