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Method for producing canned yellow croaker

A technology of yellow croaker and canning, which is applied in the direction of food science, etc., can solve the problems of fish spoilage, loss of fish farmers, attack on fish breeding industry, etc., and achieve better taste, remove fishy smell, and better tender meat quality Effect

Inactive Publication Date: 2018-02-23
ZIGONG CITY TIANJING FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, due to the weather, a large number of raised fish will die from time to time. If the dead fish are not treated in time, they will rot, which will greatly hit the fish breeding industry and cause huge losses to fish farmers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for making canned yellow croaker, comprising the following raw materials in parts by weight: 70 parts of yellow croaker, 15 parts of vegetable oil, 1 part of starch, 0.5 part of rice wine, 1 part of oil consumption, 0.8 part of dark soy sauce, 0.8 part of aged vinegar, and table salt 0.8 parts, 0.5 parts of monosodium glutamate, 0.5 parts of ginger powder, 0.5 parts of white pepper, 0.5 parts of rock sugar, 0.1 parts of Chinese prickly ash, 0.2 parts of red pepper, and 0.05 parts of spices.

Embodiment 2

[0027] A method for making canned yellow croaker, comprising the following raw materials in parts by weight: 85 parts of yellow croaker, 30 parts of vegetable oil, 5 parts of cornstarch, 2 parts of rice wine, 1.5 parts of oil consumption, 2 parts of dark soy sauce, 1.8 parts of aged vinegar, 1.5 parts of table salt, 1.2 parts of monosodium glutamate, 1 part of ginger powder, 1 part of white pepper, 1 part of rock sugar, 0.6 parts of green pepper, 0.5 parts of red pepper, and 0.08 parts of spices.

Embodiment 3

[0029] A method for making canned yellow croaker, comprising the following raw materials in parts by weight: 80 parts of yellow croaker, 18 parts of vegetable oil, 3 parts of sweet potato starch, 1 part of rice wine, 1.2 parts of oil consumption, 0.9 parts of dark soy sauce, 1.2 parts of aged vinegar, 1.2 parts of table salt, 0.8 parts of monosodium glutamate, 0.8 parts of ginger powder, 0.8 parts of white pepper, 0.8 parts of rock sugar, 03 parts of green pepper, 0.4 parts of red pepper, and 0.06 parts of spices.

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PUM

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Abstract

The invention discloses a method for making canned yellow croaker, which belongs to the technical field of canned food processing. The production method comprises: the first step of raw material pretreatment; the second step of pickling; the third step of frying; the fourth step of boiling; the fifth step of packaging and sterilization. This production method enriches the taste of canned fish through the selection and ratio design of raw materials, especially the addition of oyster sauce, dark soy sauce, and mature vinegar in the formula, and by adding a specific proportion of raw materials such as ginger powder, rice wine, and spices. The invented canned fish has the advantages of complete color, fragrance and taste.

Description

technical field [0001] The invention relates to a method for preparing canned yellow croaker, belonging to the technical field of canned food processing. Background technique [0002] At present, most of the fish products in our country are circulated in the form of fresh and live bodies. In the circulation and sales, in order to prevent the aquatic products from dying or even deteriorating, this increases the transportation and preservation work in the circulation process. great difficulty. Even so, fish products will still die and spoil during transportation. Thereby, in order to avoid this loss, people often make a part of fresh and live products into cans, and canned fish is also favored by people because of its unique flavor and convenient consumption. In addition, due to the weather, a large number of raised fish die from time to time. If the dead fish are not dealt with in time, they will rot, which will greatly hit the fish breeding industry and cause huge losses t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L5/10A23L27/00
CPCA23L17/10A23L5/11A23L5/13A23L27/00
Inventor 刘燕
Owner ZIGONG CITY TIANJING FOOD CO LTD
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