Canned cololabis saira with low heavy metal content

A technology of saury and heavy metals, applied in the direction of food science, etc., to achieve good practical value and economic value, prevent accumulation, and expand the use range

Inactive Publication Date: 2017-05-17
南陵县皖南野生葛研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that the color of the pectin is milky white, the taste is positive and has no miscellaneous taste, and it has its unique advantages whether it is used as a food additive or a health food. The properties are all subject to in-depth research, and there are few related reports. There is no pectin powder product extracted from the seeds of Sagittarius lily on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1, a canned saury with low heavy metal content, the following raw materials were weighed in parts by weight: 50 kg of saury, 10 kg of extract of Sapura chinensis seeds, 10 kg of light soy sauce, 8 kg of vinegar, 5 kg of pepper powder, 3 kg of salt, appropriate amount of onion, ginger, garlic, and lemon juice. Its preparation method comprises the following steps:

[0020] (1) Pretreatment of saury: select fresh saury, remove fish head, fish scales, fins, viscera, wash, cut into sections according to the specified size, and set aside;

[0021] (2) Preparation of the extract of S. chinensis seeds: pick the S. sativa seeds after removing impurities, wash them, and dry them in an oven. Take the dried S. sativa seeds and put them in a grinder to grind them into powder. Cover the powder with a gauze bag, and rinse it quickly under running water to wash away most of its glycosides, pigments and other substances. After rinsing, pour the succulent seeds into the extracti...

Embodiment 2

[0026] Example 2, a canned saury with low heavy metal content, the following raw materials were weighed in parts by weight: 70 kg of saury, 15 kg of extract of Sapura chinensis seeds, 13 kg of light soy sauce, 10 kg of vinegar, 8 kg of pepper powder, 5 kg of salt, appropriate amount of onion, ginger, garlic, and lemon juice. Its preparation method comprises the following steps:

[0027] (1) Pretreatment of saury: select fresh saury, remove fish head, fish scales, fins, viscera, wash, cut into sections according to the specified size, and set aside;

[0028] (2) Preparation of the extract of S. chinensis seeds: pick the S. sativa seeds after removing impurities, wash them, and dry them in an oven. Take the dried S. sativa seeds and put them in a grinder to grind them into powder. Cover the powder with a gauze bag, and rinse it quickly under running water to wash away most of its glycosides, pigments and other substances. After rinsing, pour the succulent seeds into the extract...

Embodiment 3

[0033]Example 3, a canned saury with low heavy metal content, the following raw materials were weighed in parts by weight: 80 kg of saury, 20 kg of extract of Sapia lily seeds, 15 kg of light soy sauce, 12 kg of vinegar, 10 kg of pepper powder, 5 kg of salt, appropriate amount of onion, ginger, garlic, and lemon juice. Its preparation method comprises the following steps:

[0034] (1) Pretreatment of saury: select fresh saury, remove fish head, fish scales, fins, viscera, wash, cut into sections according to the specified size, and set aside;

[0035] (2) Preparation of the extract of S. chinensis seeds: pick the S. sativa seeds after removing impurities, wash them, and dry them in an oven. Take the dried S. sativa seeds and put them in a grinder to grind them into powder. Cover the powder with a gauze bag, and rinse it quickly under running water to wash away most of its glycosides, pigments and other substances. After rinsing, pour the succulent seeds into the extraction po...

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PUM

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Abstract

The present invention relates to the technical field of food processing and more particularly relates to canned cololabis saira with a low heavy metal content. Cololabis saira is pretreated, the pretreated cololabis saira is washed clean, the washed cololabis saira is cut into segments, the cololabis saira segments are soaked in pickling materials prepared by a ficus pumila seed extract extracted by a special technology and other seasoning materials to be pickled for a period of time, then the pickled cololabis saira segments are canned, the canned cololabis saira segments are put into a cooking pot using water steam, the cooked cololabis saira segments are then sealed, the sealed cololabis saira segments are sterilized, and the sterilized cololabis saira segments are packaged to prepare the finished products. The finished products of the canned cololabis saira are mellow in soup juice, and delicious, tender and slippery in flesh. Rich pectin ingredients in the ficus pumila seed extract are used, which can greatly reduce the heavy metals in the body of sea fish, so that people can enjoy the deliciousness of the sea fish and at the same time, the canned cololabis saira can avoid the problem that the possibly carried heavy metals in the sea fish body accumulate in human body due to a long-term consumption of the sea fish, which causes great harms to the human body. The method extends the edible period of the sea fish and improves the added values of the sea fish products, so that the consumption of the seas fish is safer and more convenient.

Description

technical field [0001] The invention relates to the field of food technology processing, in particular to a canned saury with low heavy metal content. Background technique [0002] Saury is a common marine fish, the only species of the saury order, the saury family, and the genus saury, and it is also one of the important edible fishes. Saury is a very common fish species in food dishes in some East Asian regions. The body is thin and round, rod-shaped; there are 5-6 small fins behind the dorsal fin, and 6-7 free small fins behind the anal fin; there are many protrusions, but not long-margined, and the teeth are thin and weak; the back of the body is dark blue, and the abdomen is silver-white , the tip of the snout and the back of the caudal peduncle are slightly yellow. Its body is rich in protein and fat, etc., and it tastes delicious, so it can be steamed, boiled, fried, and grilled, and the price is cheap (the selling price in the Japanese origin market is between 70-9...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L5/20
Inventor 徐爱华
Owner 南陵县皖南野生葛研究所
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