Making method with fishy smell of canned fish lessened

A production method and technology of canned fish, which are applied in the fields of preserving meat/fish with chemicals, food science, etc., can solve the problems of poor taste and appearance integrity, insufficient meat quality, heavy fishy smell, etc., and achieve a simple method for removing fishy smell. , bright color, fresh taste effect

Inactive Publication Date: 2020-02-04
SHISHI HUABAO MINGXIANG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Chinese patent CN105077361B discloses a processing method of low-value canned tuna, which solves the problems of heavy fishy smell and poor taste and appearance integrity of the product obtained by the processing method of canned tuna in the prior art. It mainly includes the following steps: (1) Raw material pretreatment; (2) remove fishy smell and protect color; (3) cook and ripen; (4) cut materials into pieces; (5) add juice into cans; (6) seal cans and sterilize
[0006] Therefore, in view of the above problems, the present invention provides a method for reducing the fishy smell of canned fish, so as to solve the problems that the meat quality of the current canned fish products is not delicious enough, the fishy smell is heavy, and the flavor is not good.

Method used

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  • Making method with fishy smell of canned fish lessened

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Embodiment 1

[0026] A preparation method for reducing fishy smell of canned fish

[0027] It includes the steps of cleaning tuna meat, removing fishy smell, drying, ripening the fish meat, seasoning the soup, sterilizing and filling the tuna, wherein the specific method for removing the fishy smell is as follows:

[0028] A1, cut the cleaned tuna into pieces, and then place the pieces in CaCl at a temperature of 88°C 2 Soak in the solution for 3 minutes, then drain to obtain fishy pieces that are initially deodorized; wherein, the fishy pieces and CaCl 2 The mass ratio of the solution is 1:2.0; the size of the fish cuts is: length 40mm, width 25mm, thickness 10mm; CaCl 2 CaCl in solution 2 The mass fraction is 2.5%; using hot CaCl 2 Preliminary deodorization by soaking in the solution can remove some impurities and fishy smell and improve the umami taste of canned fish;

[0029] A2, soak the initially deodorized fish pieces obtained in step A1 in a yeast solution with a temperature of ...

Embodiment 2

[0032] A preparation method for reducing fishy smell of canned fish

[0033] It includes the steps of cleaning sea bass fish meat, removing fishy smell, drying, ripening fish meat, seasoning soup, sterilizing and canning, wherein the specific method of removing fishy smell is as follows:

[0034] A1, cut the washed sea bass flesh into pieces, and then place the fish pieces in CaCl at a temperature of 100°C 2 Soak in the solution for 5 minutes, then drain to obtain fishy pieces that are initially deodorized; wherein, the fishy pieces and CaCl 2 The mass ratio of the solution is 1:2.5; the size of the fish cuts is: length 45mm, width 35mm, thickness 15mm; CaCl 2 CaCl in solution 2 The mass fraction of 3.5%;

[0035]A2, soak the initially deodorized fish pieces obtained in step A1 in a yeast solution at a temperature of 42°C for 90 minutes, spray the color-fixing solution on the fish pieces soaked in the yeast solution, and then soak them in a temperature of -36°C. Freeze-dry...

Embodiment 3

[0038] A preparation method for reducing fishy smell of canned fish

[0039] It includes the steps of cleaning tuna meat, removing fishy smell, drying, ripening the fish meat, seasoning the soup, sterilizing and filling the tuna, wherein the specific method for removing the fishy smell is as follows:

[0040] A1, cut the cleaned tuna into pieces, and then place the pieces in CaCl at a temperature of 90°C 2 Soak in the solution for 5 minutes, then drain to obtain fishy pieces that are initially deodorized; wherein, the fishy pieces and CaCl 2 The mass ratio of the solution is 1:2.1; the size of the fish cuts is: length 41mm, width 27mm, thickness 11mm; CaCl 2 CaCl in solution 2 The mass fraction of 2.7%;

[0041] A2, soak the initially deodorized fish pieces obtained in step A1 in a yeast solution at a temperature of 39°C for 70 minutes, spray the color-fixing solution on the fish pieces soaked in the yeast solution, and then soak them in a temperature of -34°C. Freeze-dry ...

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Abstract

The invention discloses a making method with fishy smell of canned fish lessened. The method comprises the steps of fish washing, fishy smell removal, drying, fish curing, soup seasoning, sterilization and canning. The fishy smell removal process comprises three steps including preliminary fishy smell removal, secondary fishy smell removal and final fishy smell removal. According to the making method with fishy smell of canned fish lessened, a hot CaCl2 solution, yeast fluid and scented tea fluid are respectively used for removing the fishy smell step by step in the process of removing the fishy smell of fish blocks, color fixing fluid is added in the secondary fishy smell process to keep the fish blocks bright in color, the fish blocks taste fresh and delicious, and then the canned fish has the broad market.

Description

technical field [0001] The invention relates to the field of canned fish food processing, in particular to a production method for reducing the fishy smell of canned fish. Background technique [0002] my country is a big fishery country, and aquatic product farming ranks first in the world for many years in a row. The development of aquaculture industry has become an important way to improve people's life in our country and increase the income of fishermen. With the improvement of people's living standards, the requirements for the quality of aquatic products are getting higher and higher, and more attention is paid to nutrition and taste. [0003] The survey found that both naturally caught and artificially farmed fish and aquatic products have fishy smell to varying degrees. Especially in the current conditions of high density and eutrophication of the fish farmed, the fishy smell is becoming more and more serious. It is generally believed that the characteristic compo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/20A23L5/41A23B4/22
CPCA23L17/00A23L5/27A23L5/276A23L5/28A23L5/41A23B4/22A23V2002/00
Inventor 刘鹏飞
Owner SHISHI HUABAO MINGXIANG FOODS
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