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Canned flatfish

A technology for flounder and canned food, which is applied in the field of food preparation, can solve the problems of losing the delicate taste of fish, it is difficult to take time to cook, and it is not suitable for long-term consumption, etc., and achieves the effects of a green and healthy preparation process, convenient eating and various eating methods.

Inactive Publication Date: 2018-03-16
QINGDAO HECHENG INTPROP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Flounder meat is delicate, delicious and plump, but it is cumbersome to eat in daily life. Multiple treatments are required to remove thorns and scales, and it takes a long time from cleaning to cooking. In the current fast-paced life, especially young people , having trouble finding time to cook
At present, for long-term preservation in the market, most of the flounder are pickled and dried to make dried fish, which has a high salt content and loses the delicate taste of the fish. Chinese patent CN201510277556.X discloses a low-salt crispy pickled mustard and its preparation method, first put fresh vegetable heads in white vinegar solution to soak them for crispy treatment, and then inoculate lactic acid bacteria in two rounds to achieve the effect of increasing aroma and reducing salt, but the pickled mustard contained in this invention is relatively high in nitrite, nitrite Nitrate can react with amines in the stomach to form nitrosamines, which are highly carcinogenic, so flounder products containing mustard mustard are not suitable for long-term consumption; and canned flounder and various Chinese herbal medicines are convenient to eat , and increased nutrition, and the use of citronella and neroli essential oils can make the meat more tender, so the invention of a canned flounder product rich in raw materials, nutritious and healthy has a great market prospect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The weight components of each raw material of the canned flounder involved in this embodiment are: 180 parts of flounder, 30 parts of wormwood, 20 parts of brown sugar, 15 parts of basil, 10 parts of astragalus, 0.5 part of lemongrass and orange blossom essential oil, 40 parts of grapefruit tea, 5 parts of rock sugar 10 servings of Jimo Old Wine;

[0020] The canned flounder preparation process that the present invention relates to is:

[0021] (1) Preparation: select fresh flounder, remove the head, tail, fins, viscera and bony spurs, scrape off the fish scales, wash with water and set aside;

[0022] (2) Pickling: the flounder obtained in step (1) is salted with salt water with a weight concentration of 12%. The salting time of fresh flounder is 30 minutes, and the weight ratio of salt water to flounder is 2:1. After salting, use Rinse the flounder twice with clean water and drain;

[0023] (3) Frying: Put the marinated flounder into the oil pan, the oil temperature...

Embodiment 2

[0030] The difference between this embodiment and Example 1 is that the weight components of each raw material in the canned flounder are: 150 parts of flounder, 45 parts of wormwood, 30 parts of brown sugar, 15 parts of basil, 10 parts of astragalus, 1 part of lemongrass and orange blossom essential oil, 50 parts of yuzu tea, 10 parts of rock sugar, 20 parts of Jimo old wine, the preparation process is the same as that of Example 1, the fishy smell of the prepared product is relatively light, the plant fragrance is strong, and the taste is sweet, especially suitable for consumers who are not used to the fishy smell , easy to eat, not only provides energy but also supplements nutrition, it is a good product for home travel.

Embodiment 3

[0032]Use the canned flounder prepared in Example 1 to prepare braised flounder. Take the flounder out of the can and cover it with starch for later use. Pour the oil into the pot, add onion, ginger, and garlic and stir-fry until fragrant. Put the flounder into the pot and turn it around the side of the pot Pour in rice vinegar, then add cooking wine and continue heating, add water to cover the fish pieces, bring to a boil on high heat, pour in soy sauce, turn to medium and low heat and simmer for 20 minutes, until the soup is thick and half dry, sprinkle a handful of purple Su Ye, out of the pot, the braised flounder is simple to make, the color is red and smooth, the taste is fresh, tender and plump, nutritious and healthy, suitable for the whole family to eat.

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Abstract

The invention belongs to the technical field of production of foods, and relates to a canned flatfish. The main raw materials of the canned flatfish comprise a flatfish, lemongrass essential oil and citron tea. A production technology of the canned flatfish comprises the following steps: selecting a fresh flatfish, cleaning and pickling the flatfish, frying the pickled flatfish in a frying pan, smoking the fried flatfish for later use, producing a matching juice from the citron tea, Jimo rice wine and the lemongrass essential oil, placing the smoked flatfish in the matching juice, and performing filling, sealing and sterilizing to obtain the canned flatfish. The canned flatfish has the advantages of no additives, delicious taste, good natural property of the selected raw materials, scientific and reasonable formula, simple production technology and friendly application environment.

Description

Technical field: [0001] The invention belongs to the technical field of food preparation, and relates to a canned food made by mixing flounder as main raw materials, in particular to a canned flounder made from flounder, lemongrass and orange blossom essential oil, grapefruit tea and the like. Background technique: [0002] With the continuous development of China's economy, people's living standards are gradually improving, and convenient, healthy, nutritious and safe canned food is becoming more and more popular among consumers. Therefore, the canned food industry has a broad space for development. The canned food at home and abroad is mainly divided into Meat, poultry, fruit, vegetables and others, including dried fruit and canned sugar. Canned food has many benefits, such as retaining the nutrition of fresh raw materials, and does not contain harmful additives, so canned food is a good choice for safety, nutrition, and health. There are many types of canned food, includi...

Claims

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Application Information

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IPC IPC(8): A23L17/10
CPCA23L17/10
Inventor 于正河蔡冬吕寿芹乔征朱妍迟庆东赵园坤
Owner QINGDAO HECHENG INTPROP CO LTD
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