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Soft canned pneumatophorus japonicas and processing technology

A processing technology and soft can technology, which is applied in the field of green brick fish soft can and processing, can solve the problems of not full-bodied taste, inconvenient eating, poor taste, etc., and achieve the effect of good product quality, convenient eating, and mellow taste

Inactive Publication Date: 2017-10-13
兰溪富晟食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The canned fish prepared by this method does not need high-temperature sterilization, and the loss of nutrients is small, but its taste is not good, the mouthfeel is not mellow, the taste is single, and it is inconvenient to eat

Method used

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  • Soft canned pneumatophorus japonicas and processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of processing technology of black brick fish soft can, concrete operation steps are:

[0019] 1) Pretreatment: remove the scales, head, tail and viscera, and clean the inner wall of the fish; when removing the viscera, pay attention to the complete removal of the gallbladder; then enter the knife from the incision of the head; cut the fish into two pieces along the spine, Remove the spine for use;

[0020] 2) Slicing: Use a sharp knife to cut the fish into slices and clean them;

[0021] 3) Fermentation: inoculate the aroma yeast in the wort medium with a volume percentage concentration of 7% according to the inoculum amount of 3%, culture at 29°C for 20 hours, and then inoculate the wort medium inoculated with the aroma yeast according to the volume and mass ratio 2: 1 was added to the fish slices, stirred evenly, and ultrasonically treated for 13 min at 400W, and incubated at 35°C for 5 hours to obtain the fish slice-aroma yeast culture medium mixture;

[002...

Embodiment 2

[0027] A kind of processing technology of black brick fish soft can, concrete operation steps are:

[0028] 1) Pretreatment: remove the scales, head, tail and viscera, and clean the inner wall of the fish; when removing the viscera, pay attention to the complete removal of the gallbladder; then enter the knife from the incision of the head; cut the fish into two pieces along the spine, Remove the spine for use;

[0029] 2) Slicing: Use a sharp knife to cut the fish into slices and clean them;

[0030] 3) Fermentation: Inoculate the aroma yeast in the wort medium with a concentration of 8% by volume according to the inoculation amount of 3%, and culture it at 30°C for 24 hours, and then inoculate the wort medium inoculated with the aroma yeast by volume and mass Add it to the fish slices at a ratio of 1:1, stir evenly, and then ultrasonically treat for 12 minutes at 500W, and incubate at 35°C for 5 hours to obtain the mixture of fish slices-aroma yeast culture medium;

[0031...

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PUM

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Abstract

The invention discloses a soft canned pneumatophorus japonicas and a processing technology. The operation steps include: 1) pretreatment; 2) slicing; 3) fermentation; 4) microwave vacuum frying; 5) seasoning; and 6) packaging. The soft canned pneumatophorus japonicas prepared by the technology provided by the invention retains the original fresh fragrance of pneumatophorus japonicas, also has the lactic acid taste and crisp fragrance of fried food, has little nutrition loss, and is fully tasty, seasoning liquid ingredients penetrate into the fish meat, all the components are complementary, and bring out the fresh fragrance of fish meat to reach the effects of mellow mouthfeel and delicious taste. The soft canned pneumatophorus japonicas is free of fishy smell, ready-to-eat, and convenient to eat. The processing technology has the advantages of simple operation, good reproducibility and good product quality, thus being suitable for mass production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to soft canned green brick fish and its processing technology. Background technique [0002] The blue brick fish belongs to the scombroid family and the genus mackerel. It is a migratory pelagic fish with strong swimming ability and high speed. Distributed in the western Pacific Ocean. It is produced near the sea. There are mainly fishing grounds such as Haiyangdao, Lianqingshi, Dasha and Shawai. The fishing season is generally from April to July in spring and from September to December in autumn. The coast of the South China Sea can be fished all year round, and it is a kind of economic fish loved by the masses. Blue brick fish is distributed in various sea areas of my country. It is the main economic fish in my country. It basically enters the market with fresh and frozen technology. The overall processing and utilization technology level is low, and the inherent fishy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
CPCA23L17/65
Inventor 张宪忠
Owner 兰溪富晟食品科技有限公司
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