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Preparation method of canned liquid-smoked procypris mera

The technology of smoky fish and liquid smoking is applied in the field of preparation of liquid-smoked canned smelt fish, can solve the problems of lack of smoked flavor, single flavor of canned food, etc., and achieves rich nutrient components, simple preparation method, and increase of various nutrient components. Effect

Inactive Publication Date: 2016-10-12
GUANGXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The currently produced canned grass carp lacks the smoky flavor that people like, but the relatively single flavor of the can can no longer meet people's needs. Therefore, it is necessary to provide a canned grass carp that can not only ensure food safety but also have a unique smoked flavor. preparation method

Method used

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  • Preparation method of canned liquid-smoked procypris mera
  • Preparation method of canned liquid-smoked procypris mera

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation method of a kind of liquid-smoked canned grass carp of the present embodiment comprises the following steps:

[0029] (1) Raw fish treatment: Culture the fresh and live grass carp with a body weight of 50 g in clean water for 1 day, remove the grass carp and dissect it, remove internal organs and gills, clean it, drain the water, and obtain the processed grass carp fish;

[0030] (2) Liquid smoked: soak the croaker treated in step (1) in the smoked liquid, smoke it in liquid at 5°C for 2 hours, drain the water, and obtain the croaker after the liquid smoke, wherein the smoked The liquid is made of a mixture of 30% jujube trees, 40% jujube trees and 30% orange trees in mass percentages as raw materials, purified and refined through dry distillation;

[0031] (3) Frying: put the liquid-smoked croaker obtained in step (2) into a pot with an oil temperature of 130° C., fry for 3 minutes, and stir gently to obtain the fried crocodile;

[0032] (4) Canning a...

Embodiment 2

[0040] The preparation method of a kind of liquid-smoked canned grass carp of the present embodiment comprises the following steps:

[0041] (1) Raw fish treatment: Culture the fresh grass carp with a body weight of 65g in clean water for 1.5 days, fish out the grass carp and dissect it, remove the viscera and gills, clean it, drain the water, and obtain the processed grass carp fish;

[0042] (2) Liquid smoked: dip the croaker treated in step (1) in the smoked liquid, smoke it in liquid at 7°C for 1.5 hours, drain the water, and obtain the croaker after the liquid smoke, wherein the smoked The smoked liquid is made of a mixture of 30% jujube trees, 40% jujube trees and 30% orange trees in mass percentages, purified and refined through dry distillation;

[0043] (3) Frying: Put the liquid-smoked croaker obtained in step (2) into a pot with an oil temperature of 140° C., fry for 2 minutes, and stir gently to obtain the fried crocodile;

[0044] (4) Canning and sealing: take t...

Embodiment 3

[0048] The preparation method of a kind of liquid-smoked canned grass carp of the present embodiment comprises the following steps:

[0049] (1) Raw fish treatment: Culture the fresh and live grass carp with a weight of 80g in clear water for 2 days, remove the carp and dissect it, remove the viscera and gills, clean it, drain the water, and obtain the processed grass carp fish;

[0050] (2) Liquid smoked: soak the croaker treated in step (1) in the smoked liquid, smoke it in liquid at 10°C for 1 hour, drain the water, and obtain the croaker after the liquid smoke, wherein the smoked The liquid is made of a mixture of 30% jujube trees, 40% jujube trees and 30% orange trees in mass percentages as raw materials, purified and refined through dry distillation;

[0051] (3) Frying: Put the liquid-smoked croaker obtained in step (2) into a pot with an oil temperature of 150° C., fry for 1 min, and stir gently to obtain the fried crocodile;

[0052] (4) Canning and sealing: take the ...

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Abstract

The invention discloses a preparation method of canned liquid-smoked procypris mera and belongs to the technical field of processing of aquatic products. The preparation method comprises the following steps: (1) treatment of fish serving as a raw material; (2) liquid smoking; (3) frying; (4) canning and sealing; (5) sterilization; (6) cooling and packaging. The procypris mera is processed with a liquid smoking method, the attractive smoked color and fragrance can be obtained, and the functions of resisting bacteria, resisting oxidation and prolonging the guarantee period are realized; with the adoption of the smoking process, nutrients of the procypris mera are seldom damaged, processing is easy, time is saved, the efficiency is improved, the flavor of the product is good, and the canned liquid-smoked procypris mera has a golden color and a strong smoking flavor, is safe to take due to the fact that the content of residual BaP (benzopyrene) is lower than a national tolerance limit, and is very characteristic.

Description

technical field [0001] The invention relates to a method for preparing liquid-smoked canned fish, belonging to the technical field of aquatic product processing. Background technique [0002] Hehua fish has thin scales, thin skin, less thorns, tender and sweet meat, soft bones and no fishy smell, rich in various unsaturated fatty acids, and rich in nutrition. At present, except for a small number of fresh and live fish, most of them are used to produce traditional smoked dried grass fish, and a small part of them are produced in black bean sauce, spicy grass fish, tomato sauce grass fish, braised grass fish, etc. Canned fish products. The traditional smoked grass fish has always been favored by consumers because of its golden color and attractive flavor. However, in recent years, there have been more and more reports about the excessive content of benzopyrene (BaP) in smoked foods. Benzopyrene (BaP) is a recognized carcinogen, which poses a major hazard to human health. A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/00A23B4/20
CPCA23B4/20A23V2002/00A23V2200/02A23V2200/16A23V2250/21
Inventor 宾石玉杜雪松叶泉清向珊珊张方亮
Owner GUANGXI NORMAL UNIV
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