Making method of canned sardines
A technology of canned sardines and a production method, applied in the direction of food science and the like, can solve the problems of dark appearance of sardine meat, affecting the color of sardine-like meat, sardine color protection treatment, etc., and achieves retention of heat-sensitive nutrients, shortening sterilization time, and health care effects. perfect effect
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Embodiment 1
[0027] A preparation method of canned sardines, comprising the following steps:
[0028] a Cleaning treatment: select fresh and live sardines, wash the dirt and impurities on the surface of the fish body with water at 5-10°C, scrape off the fish scales, remove the head and pull out the internal organs, then remove the tail and fins, and wash with water After cleaning, drain and set aside;
[0029] b. Color-preserving treatment of sardine meat: Weigh raw materials in parts by weight: 20 parts of Wuyao, 20 parts of wolfberry, 20 parts of chicken bone grass, 30 parts of licorice, 30 parts of desmodium, 30 parts of Moringa leaves, and 10 parts of golden camellia Put each raw material into a round bottom flask, add 10 times of water according to the total weight ratio of the raw materials; then heat to boiling, and carry out heating and reflux extraction, the extraction time is 2h; after the extraction, filter the filtrate to obtain the color retention solution . Put the prepared...
Embodiment 2
[0035] A preparation method of canned sardines, comprising the following steps:
[0036] a. Cleaning treatment: select frozen and thawed sardines, wash the dirt and impurities on the surface of the fish with water at 5-10°C, scrape off the fish scales, remove the head and pull out the internal organs, then remove the tail and fins, After washing with water, drain and set aside;
[0037] b. Color-preserving treatment of sardine meat: Weigh raw materials in parts by weight: 15 parts of black medicine, 15 parts of Chinese wolfberry, 15 parts of chicken bone grass, 20 parts of licorice, 25 parts of Desmodium, 25 parts of Moringa leaves, and 6 parts of golden camellia Put each raw material into a round-bottomed flask, add 8 times of water according to the total weight ratio of the raw materials; then heat to boiling, and extract under reflux for 1.5 hours; after the extraction is completed, filter the filtrate to obtain color retention liquid. Put the prepared sardine meat into the...
Embodiment 3
[0043] A preparation method of canned sardines, comprising the following steps:
[0044] a. Cleaning treatment: select frozen and thawed sardines, wash the dirt and impurities on the surface of the fish with water at 5-10°C, scrape off the fish scales, remove the head and pull out the internal organs, then remove the tail and fins, After washing with water, drain and set aside;
[0045] b. Color retention treatment of sardine meat: Weigh the raw materials in parts by weight: 10 parts of black medicine, 10 parts of wolfberry, 10 parts of chicken bone grass, 10 parts of licorice, 20 parts of desmodium, 20 parts of Moringa leaves, 5 parts of golden camellia ; put each raw material into a round bottom flask, add 5 times of water according to the total weight ratio of the raw materials; then heat to boiling, and carry out heating and reflux extraction, the extraction time is 1.5h; after the extraction is completed, filter the filtrate to obtain the color retention solution . Soak...
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