Canned lotus root channa argus manufacturing method

Abstract

The present invention discloses a canned lotus root channa argus manufacturing method which comprises the following steps: (1) selecting raw materials with the following ratio: lotus roots 250 grams, channa argus 150 grams, sliced amorphophallus konjac 40 grams, Chinese wolfberry fruits 10 grams, red dates 10 grams, semen coicis 15 grams, poria cocos 15 grams, minced dry ginger 1.5 grams, pepper 1.5 grams, and edible salt 7 grams with a ratio of the solid substances and water of 0.62 : 0.38; (2) adding 50 kg of water into 7.5 kg of pork rod-shaped bones, cooking with a small fire for 3 hours, and removing the pork rod-shaped bones and keeping the soup; (3) conducting enzymolysis at an enzymolysis condition as follows: F: 50 DEG C, PH: 7.0, an enzyme added amount: 0.3%, and a reaction time: 3 hours; (4) canning 304 ml of the bone soup, weighing 500 grams of enzymatic hydrolyzed solid materials, and canning and sealing when the materials are still hot; (5) sterilizing at a medium temperature with a temperature controlled at 110 DEG C for 90 minutes; and (6) cooling, packaging, and warehousing. The canned lotus root channa argus is sterilized gently, which helps maintain nutrition, and the prepared canned lotus root channa argus is an excellent food therapeutic product.

Description

【Technical Field】 [0001] The invention relates to a canned food manufacturing process, in particular to a manufacturing method of canned lotus root fish. 【Background technique】 [0002] At present, Hubei’s special dish "Caiyu Braised Lotus Root" can only be cooked and eaten now, which is very troublesome to make, and people want to make it into a convenience food. [0003] There are many existing canned foods, but they all have the shortcoming of single raw material. Especially, it is rare to see the combination of various raw materials with similar health functions to make canned foods. On the other hand, many canned foods now use high temperature sterilization during sterilization. The disadvantage is that their nutrition is severely damaged and their nutritional value is reduced. [Content of the invention] [0004] In view of this, in order to overcome the shortcomings of the prior art, the present invention provides a method for making canned lotus root fish, which adopts mild ...

AI Technical Summary

Problems solved by technology

[0003] There are many existing canned foods, but all of them have the shortage of single raw materials, especially those that pay attention to the compatibility of multiple raw materials with similar health functions to make canned foods are even rarer.

On the other hand, many canned foods are now sterilized at high temperature. The disadvantage is that the nutrition is severely damaged, which reduces its nutritional value.

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