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Preparation method of high-quality canned fish

A kind of canned fish, high-quality technology, applied in the field of preparation of high-quality canned fish, can solve the problems of sensory quality reduction, destruction of nutritional value, poor product appearance, etc., achieve the effects of small loss of nutritional value, reduction of procedures, and shortening of processing time

Pending Publication Date: 2018-11-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the existing literature, in CN 106509697 A, CN 106722400 A, CN 106690125 A, CN107223911 A and other patents, the method of frying is used to dehydrate the fish meat, because the high temperature will cause the thermal denaturation of protein, traditional frying and drying will often affect the The structure of fish meat has a great impact, greatly destroying its nutritional value, and causing a decrease in its sensory quality
In patents such as CN 106879986 A, CN 106690134 A, and CN 106666472 A, the method of cooking is used to dehydrate the fish meat, but it is difficult to avoid the phenomenon that the skin of the fish body will fall off during the treatment process, so the final product has a poor appearance and is dehydrated less efficient

Method used

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  • Preparation method of high-quality canned fish
  • Preparation method of high-quality canned fish
  • Preparation method of high-quality canned fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Choose fresh silver carp, scrape off the scales, remove the head, tail, fins, viscera and bone spurs, wash and cut into 3cm×3cm×2cm fish pieces. Take 100 parts of fish block, take 9 parts by weight of salt, 1 part of green onion, 3 parts of ginger, 0.7 part of garlic, 4 parts of cooking wine, mix well, marinate for 2 hours, and then drain. At a temperature of 15° C. and a humidity of 50%, they were dried for 22, 24, 26, 28, 30, and 32 hours, respectively. The water activity was measured with a water activity meter (see Table 1), and the water content of the sample was measured with reference to the national standard (see Table 1). Take 100 parts of water, 3.5 parts of sugar, 0.7 parts of monosodium glutamate, 2 parts of light soy sauce, 2 parts of cooking wine, 0.6 parts of cumin, 0.2 parts of cloves, 0.1 parts of cinnamon, and 0.2 parts of Chinese prickly ash. , cloves, cinnamon, and Chinese prickly ash into the water and stir evenly, boil on high heat, turn to low he...

Embodiment 2

[0034]Choose fresh silver carp, scrape off the scales, remove the head, tail, fins, viscera and bone spurs, wash and cut into 3cm×3cm×2cm fish pieces. Take 100 parts of fish block, take 9 parts by weight of salt, 1 part of green onion, 3 parts of ginger, 0.7 part of garlic, 4 parts of cooking wine, mix well, marinate for 2 hours, and then drain. Dry for 2 hours at a temperature of 85° C. and a humidity of 10%. Carry out sensory evaluation and comparison (see Table 2), measure water activity with a water activity meter (see Table 2), and measure the water content of the sample with reference to the national standard (see Table 2). Take 100 parts of water, 3.5 parts of sugar, 0.7 parts of monosodium glutamate, 2 parts of light soy sauce, 2 parts of cooking wine, 0.6 parts of cumin, 0.2 parts of cloves, 0.1 parts of cinnamon, and 0.2 parts of Chinese prickly ash. , cloves, cinnamon, and Chinese prickly ash into the water and stir evenly, boil on high heat, turn to low heat and b...

Embodiment 3

[0036] Choose fresh silver carp, scrape off the scales, remove the head, tail, fins, viscera and bone spurs, wash and cut into 3cm×3cm×2cm fish pieces. Take 100 parts of fish block, take 9 parts by weight of salt, 1 part of green onion, 3 parts of ginger, 0.7 part of garlic, 4 parts of cooking wine, mix well, marinate for 2 hours, and then drain. It was dried for 7 hours at a temperature of 50° C. and a humidity of 10%. Carry out sensory evaluation comparison (see Table 2), measure water activity with water activity meter (see Table 2), refer to the national standard to measure the moisture content of sample (see Table 2), use high-precision color measuring instrument to measure color difference (see Table 3 ), the crude fat content, malondialdehyde content, peroxide value, acid value, volatile basic nitrogen and the total number of colonies of the sample were measured with reference to the national standard (see Table 3). Take 100 parts of water, 3.5 parts of sugar, 0.7 part...

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Abstract

The present invention discloses a preparation method of high-quality canned fish and relates to the technical field of food processing. The preparation method comprises the following steps: pickling:uniformly mixing fish blocks with salt, scallions, gingers, garlic and cooking wine for pickling; two-stage drying: firstly performing low-temperature drying on the pickled fish blocks by cold air, and then performing high-temperature drying by hot air until the final moisture content is 55.4-57.2%; material liquid preparation: boiling fennel, cloves, Chinese cinnamon and Chinese prickly ash in water, then adding sugar, monosodium glutamate, light soy sauce and cooking wine, and carrying out even mixing and filtering for standby application; canning: weighing and canning the dried fish blocks,then adding the material liquid to immerse the dried fish blocks and sealing cans while the fish blocks are hot to prepare the canned fish, wherein the total weight of the canned fish after packagingis 300-400g; and sterilization: sterilizing can bodies after canning. The high-quality canned fish uses fresh live silver carps as a raw material and the prepared canned silver carps has moderate saltiness, compact meat quality, and rice fragrance, can be stored at room temperature, is convenient and safe to eat, and has broad market prospects.

Description

technical field [0001] The invention relates to a method for preparing high-quality canned fish, which belongs to the technical field of food processing, in particular to the technical field of aquatic product processing. Background technique [0002] Canned fish is a ready-to-eat canned product made from fresh or frozen fish, which is processed, canned, seasoned, sealed, and sterilized. The processing technology is simple, the requirements for equipment conditions are not high, the one-time processing volume is large, the cost is low, and the economic value is low, and the value-added is usually 5-10 times. Canned fish has become a healthy food loved by people because of its rich nutrition, long-term food, easy to carry, and long shelf life. However, due to the fact that freshwater fish has many bone spurs, heavy muddy smell, high water content, and loose meat compared with seawater fish, the high-pressure sterilization during processing will cause the fish to collapse, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L5/00
CPCA23L5/00A23L17/10A23V2002/00
Inventor 姜启兴冯天依杨方夏文水许艳顺王斌于沛沛
Owner JIANGNAN UNIV
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