Preparation method of canned fish with chopped red peppers

Abstract

The invention discloses a preparation method of canned fish with chopped red peppers. The method comprises the following steps: S1, subjecting freshwater fish to expansion to obtain meat blocks and removing fishy smell; S2, after removing fishy smell, frying the meat blocks with tea oil at a temperature of 100-250 DEG C until the meat blocks are crisp outside and tender inside; S3, selecting red peppers, chopping the red peppers, and pickling the chopped red peppers with salt; S4, stirring and mixing the pickled chopped red peppers and the meat blocks, and performing sealed low-temperature fermentation at a fermentation temperature of 3-7 DEG C after the stirring; and S5, canning and sealing the prepared finished product. According to the invention, on one hand, the meat blocks are exquisite and considerable in exterior, crisp outside and tender inside, full in fragrance and free from cancerogenic substances; and on the other hand, bacteria breeding can be prevented.

Description

Technical field [0001] The invention relates to the field of freshwater fish processing, in particular to a preparation method of canned pepper fish. Background technique [0002] Chopped pepper fish (such as fish head and fish cubes) is a new variety of Hunan cuisine that has been very popular in recent years. It has a unique flavor and is well-known at home and abroad. Chili seasoning needs to be added during the production of chopped pepper fish. At present, in order to improve the shelf life of peppers, many manufacturers often add some anti-corrosion substances. Some illegal businesses even add illegal additives prohibited by national laws. Food safety cannot be guaranteed, resulting in these containing additives The chopped pepper fish food greatly endangers people's health. [0003] In addition, because fish meat is high-protein meat, it is easy to breed bacteria. The existing fish pieces will produce meat pollution during the production process. That is, the outer layer of...

AI Technical Summary

Problems solved by technology

Chili peppers need to be added for seasoning during the production process. At present, in order to improve the shelf life of peppers, many manufacturers often add some antiseptic substances. Some unscrupulous businesses even add illegal additives prohibited by national laws, which cannot guarantee food safety. The chopped pepper fish food is very harmful to people's health

[0003] In addition, because fish meat is high-protein meat, it is easy to breed bacteria. During the production process of the existing fish block, meat pollution will occur, that is, bacteria will grow on the outer layer of the meat block, especially the inner layer, and the bacteria on the outer layer can pass through the oil. High-temperature sterilization is carried out by frying, but the bacteria in the inner layer are not easy to eliminate, thus endangering human health

[0004] Furthermore, the existing canned fish with chopped peppers has a poor mouthfeel and no fragrance, and the oil is prone to produce carcinogens such as benzopyrene at high temperatures. Benzopyrene will appear. However, if the frying temperature is too low, such as below 100°C, it will not be possible to make meat pieces that are crispy on the outside and tender on the inside, and the fish will not foam. If the frying temperature is too high, it will easily produce carcinogens