Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Making method of canned bamboo shoot smoked fish filets in hot chili oil

The technology of a production method and an operation method, which is applied in the field of cured fish food processing, can solve problems such as single taste, and achieve the effects of strong edible safety, improved single taste, and preservation of flavor and texture.

Inactive Publication Date: 2016-11-09
DALIAN POLYTECHNIC UNIVERSITY
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem of single taste of traditional cured fish products, and to produce instant cured fish products with complete nutrition and unique taste as a meal through the comprehensive matching of cured fish and bamboo shoots

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Select individual fresh grass carp, go through pre-treatments such as descaling and viscera, 100 kg of drained pre-processed raw fish are evenly coated with 5 kg of sand salt, marinated for 3 days, rinsed with clean water, and drained. Wash in brine with a sodium chloride mass concentration of 5%, and then soak in fresh water for desalination for 10 minutes. Take out the desalted fish, add 0.5 kg of sugar for every 100 kg of fish, marinate for 5 minutes, remove and drain; the fish pieces can be spread flat on the smoked fold, and be careful to turn the smoked fold up and down when smoking to prevent the lower layer of fish from being over smoked . The smoked materials can be rice bran, sawdust, etc., the smoked temperature is 50°C, and the time is 7 days; according to the recipe, put 500g of washed cinnamon, 300g of star anise, 250g of cloves, 5000g of pepper, 250g of pepper, and 500g of ginger into the pot. 100L of water boiled. And keep it at a slight boil for 20 mi...

Embodiment 2

[0032] Select individual fresh silver carp, go through pre-treatments such as descaling and viscera, 100 kg of drained pre-processed raw fish are evenly smeared with 20 kg of sand salt, pickled for 3 days, rinsed with clean water, and drained. Wash in brine with a sodium chloride mass concentration of 10%, and then soak in fresh water for desalination for 30 minutes. Take out the desalted fish, add 0.5 kg of sugar per 100 kg of fish, marinate for 10 minutes, remove and drain; the fish pieces can be spread flat on the smoked fold, and be careful to turn the smoked fold up and down when smoking to prevent the lower layer of fish from being over-smoked . The smoked materials can be rice bran, sawdust, etc., the smoked temperature is 40°C, and the time is 10 days; according to the recipe, put 500g of washed cinnamon, 300g of star anise, 250g of cloves, 5000g of pepper, 250g of pepper, and 500g of ginger into the pot, add 100L of water boiled. And keep it at a slight boil for 30 ...

Embodiment 3

[0035]Select individual fresh carp, go through pre-treatments such as descaling and viscera, 100 kg of drained pre-processed raw fish, evenly smear 50 kg of sand salt and marinate for 3 days, rinse with clean water, and drain. Wash in brine with a sodium chloride mass concentration of 7%, and then soak in fresh water for desalination for 30 minutes. Take out the desalted fish, add 0.5 kg of sugar per 100 kg of fish, marinate for 10 minutes, remove and drain; the fish pieces can be spread flat on the smoked fold, and be careful to turn the smoked fold up and down when smoking to prevent the lower layer of fish from being over-smoked . The smoked materials can be rice bran, sawdust, etc., the smoked temperature is 40°C, and the time is 15 days; according to the recipe, put 500g of washed cinnamon, 300g of star anise, 250g of cloves, 5000g of pepper, 250g of pepper, and 500g of ginger into the pot. 100L of water boiled. And keep it at a slight boil for 40 minutes, then remove t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a making method of canned bamboo shoot smoked fish filets in hot chili oil. The method concretely comprises the following steps: 1, preprocessing raw materials: taking freshwater fish, removing fish heads, fish tails, fish fins and internal organs, and cutting off fish scales; 2, cleaning fish bodies, and draining the cleaned fish bodies for later use; 3, salting the drained fish bodies, seasoning the salted fish bodies, and smoking the seasoned fish bodies to obtain smoked fish; 4, preparing a seasoning liquid according to a formula; 5, adding 10-120 kg of bamboo shoots to every 100 kg of the smoked fish, adding the seasoning liquid, and heating above materials to stew the materials; and 6, canning the obtained mixture, and sterilizing the canned mixture to obtain the canned bamboo shoot smoked fish filets in hot chili oil. The method combines the nutrition characteristics of bamboo shoots with the special flavor of the smoked fish, so the above obtained new product has better nutrition and mouthfeel quality than traditional smoked fish, the disadvantage of mouthefeel singleness of traditional smoked fish products is solved, and the new product is a brand new meat and vegetable matching table type instant product; and anti-oxidation active substances in the bamboo shoots can clear harmful components and oxygen free radicals residual in the smoked fish products, so the eating safety of the smoked fish product is improved.

Description

technical field [0001] The invention mainly relates to the technical field of preserved fish food processing, in particular to a method for preparing canned boiled preserved fish with sliced ​​bamboo shoots. Background technique [0002] Preserved fish products are a traditional food with unique flavor in my country. With the improvement of people's living standards, the development of ready-to-eat preserved fish products with rich taste and nutritional safety will meet people's needs for fast and convenient food. The canned boiled cured fish with bamboo shoots disclosed in this patent is a novel and unique ready-to-eat product with reasonable nutrition. Bamboo shoots are rich in protein, amino acid, fat, sugar, calcium, phosphorus, iron, carotene, and vitamins B1 and B2. , C. Every 100g of fresh bamboo shoots contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrate, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus and 0.1mg of iron. It als...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/00
Inventor 徐献兵冯婷婷杜明秦磊刘宏伟董亮王震宇李晗
Owner DALIAN POLYTECHNIC UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com