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Canned anchovy

A technology of anchovies and anchovy fish, which is applied in the direction of food ingredients as taste improvers, functions of food ingredients, food preparation, etc., can solve the problems of poor taste effect of canned fish, completeness, canned fish can not meet the color and fragrance at the same time, etc., to achieve The effect of treating Alzheimer's disease, unblocking blood vessels, and treating insufficient blood supply to the brain

Inactive Publication Date: 2015-12-09
SICHUAN HUIQUAN CANNED FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above two patents have the problem that the canned fish cannot satisfy the color, fragrance and taste at the same time, and the taste effect of the canned fish is not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A can of anchovies, comprising the following raw materials in parts by weight: 80 parts of anchovies, 30 parts of vegetable oil, 5 parts of starch, 4 parts of rice wine, 3 parts of tempeh, 3 parts of red onion, 2 parts of ginkgo, 1.2 parts of oil consumption, old 2 parts of soy sauce, 0.8 parts of soy sauce, 1.8 parts of mature vinegar, 1.5 parts of table salt, 1.2 parts of monosodium glutamate, 1 part of ginger powder, 1 part of pepper, 1 part of rock sugar, 0.5 parts of pepper, 0.5 parts of red pepper, and 0.08 parts of spices.

Embodiment 2

[0020] A can of anchovies, comprising the following raw materials in parts by weight: 60 parts of anchovies, 15 parts of vegetable oil, 2 parts of starch, 1 part of rice wine, 1 part of tempeh, 1 part of red onion, 0.5 parts of ginkgo, 0.8 parts of oil consumption, old 0.8 parts of soy sauce, 0.8 parts of mature vinegar, 0.8 parts of salt, 0.5 parts of monosodium glutamate, 0.5 parts of ginger powder, 0.5 parts of pepper, 0.2 parts of rock sugar, 0.2 parts of pepper, 0.2 parts of red pepper, and 0.05 parts of spices.

Embodiment 3

[0022] A can of anchovies, comprising the following raw materials in parts by weight: 65 parts of anchovies, 25 parts of vegetable oil, 3 parts of cornstarch, 3 parts of rice wine, 2 parts of tempeh, 2 parts of red onion, 1 part of ginkgo fruit, 1 part of oil consumption, 1.2 parts of dark soy sauce, 0.6 parts of soy sauce, 0.9 parts of mature vinegar, 0.9 parts of table salt, 0.7 parts of monosodium glutamate, 0.6 parts of ginger powder, 0.7 parts of pepper, 0.7 parts of rock sugar, 0.3 parts of pepper, 0.3 parts of red pepper, and 0.06 parts of spices.

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PUM

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Abstract

The invention discloses canned anchovy and belongs to the technical field of canned food. The canned anchovy is prepared from, by weight, 60-80 parts of anchovy, 15-30 parts of vegetable oil, 2-5 parts of starch, 1-4 parts of yellow wine, 1-3 parts of fermented soya beans, 1-3 parts of red onions, 0.5-2 parts of ginkgo seeds, 0.8-1.2 parts of oyster sauce, 0.8-2 parts of dark soy sauce, 0.5-0.8 part of soybean sauce, 0.8-1.8 parts of mature vinegar, 0.8-1.5 parts of table salt, 0.5-1.2 parts of aginomoto, 0.5-1 part of ginger powder, 0.5-1 part of pepper, 0.2-1 part of rock candy, 0.2-0.5 part of Chinese prickly ash, 0.2-0.5 part of red chili and 0.05-0.08 part of spice. Compared with canned fish in the prior art, the canned anchovy has the advantages that meat is fresh and tasty, and flavor absorbing capacity is high.

Description

technical field [0001] The invention relates to an anchovy can, belonging to the technical field of canned food. Background technique [0002] At present, most of the fish products in our country are circulated in the form of fresh and live bodies. In the circulation and sales, in order to prevent the aquatic products from dying or even deteriorating, this increases the transportation and preservation work in the circulation process. great difficulty. Even so, fish products will still die and spoil during transportation. Thereby, in order to avoid this loss, people often make a part of fresh and live products into cans, and canned fish is also favored by people because of its unique flavor and convenient consumption. In addition, due to the weather, a large number of raised fish die from time to time. If the dead fish are not dealt with in time, they will rot, which will greatly hit the fish breeding industry and cause huge losses to fish farmers. The production of canned...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/015A23L1/221A23L1/30A23L5/20A23L17/00A23L27/10
CPCA23V2002/00A23V2200/14A23V2200/326A23V2200/318A23V2200/302A23V2200/30
Inventor 罗小东
Owner SICHUAN HUIQUAN CANNED FOOD
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